front cover of Alabama's Civil Rights Trail
Alabama's Civil Rights Trail
An Illustrated Guide to the Cradle of Freedom
Frye Gaillard
University of Alabama Press, 2009
Alabama’s great civil rights events in a compact and accessible narrative, paired with a practical guide to Alabama’s preserved civil rights sites and monuments
 
No other state has embraced and preserved its civil rights history more thoroughly than Alabama. Nor is there a place where that history is richer. Alabama’s Civil Rights Trail tells of Alabama’s great civil rights events, as well as its lesser-known moments, in a compact and accessible narrative, paired with a practical guide to Alabama’s preserved civil rights sites and monuments.
 
In this history of Alabama’s civil rights movement, Cradle of Freedom (University of Alabama Press, 2004), Frye Gaillard contends that Alabama played the lead role in a historic movement that made all citizens of the nation, black and white, more free. This book, geared toward the casual traveler and the serious student alike, showcases in a vividly illustrated and compelling manner, valuable and rich details. It provides a user-friendly, graphic tool for the growing number of travelers, students, and civil rights pilgrims who visit the state annually.
 
The story of the civil rights movement in Alabama is told city by city, region by region, and town by town, with entries on Montgomery, Birmingham, Selma, Tuscaloosa, Tuskegee, and Mobile, as well as chapters on the Black Belt and the Alabama hill country. Smaller but important locales such as Greensboro, Monroeville, and Scottsboro are included, as are more obscure sites like Hale County’s Safe House Black History Museum and the birthplace of the Black Panther Party in Lowndes County
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American Tacos
A History and Guide
José R. Ralat
University of Texas Press, 2024

The first history of tacos developed in the United States, now revised and expanded, this book is the definitive survey that American taco lovers must have for their own taco explorations.

“Everything a food history book should be: illuminating, well-written, crusading, and inspiring a taco run afterwards. You’ll gain five pounds reading it, but don’t worry—most of that will go to your brain.”—Gustavo Arellano, Los Angeles Times

“[Ralat] gives an in-depth look at each taco’s history and showcases other aspects of taco culture that has solidified it as a go-to dish on dinner tables throughout the nation.”—Smithsonian Magazine

“A fascinating look at America’s many regional tacos. . . . From California’s locavore tacos to Korean ‘K-Mex’ tacos to Jewish ‘deli-Mex’ to Southern-drawl ‘Sur-Mex’ tacos to American-Indian-inspired fry bread tacos to chef-driven ‘moderno’ tacos, Ralat lays out a captivating landscape.”—Houston Chronicle

“You’ll learn an enormous and entertaining amount about [tacos] in . . . American Tacos. . . . The book literally covers the map of American tacos, from Texas and the South to New York, Chicago, Kansas City and California.”—Forbes

“An impressively reported new book . . . a fast-paced cultural survey and travel guide . . . American Tacos is an exceptional book.”—Taste

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American Tacos
A History and Guide
By José R. Ralat
University of Texas Press, 2020

2021 Best Travel Book, International Latino Book Awards

Tacos may have been created south of the border, but Americans have made this Mexican food their own, with each style reflective of a time and a place. American Tacos explores them all, taking us on a detailed and delicious journey through the evolution of this dish.

In search of every taco variety from California to Texas and beyond, Ralat traveled from coast to coast and border to border, visiting thirty-eight cities across the country. He examines the pervasive crunchy taco and the new Alta California tacos from chefs Wes Avila, Christine Rivera, and Carlos Salgado. He tastes famous Tex-Mex tacos like the puffy taco and breakfast taco, then tracks down the fry bread taco and the kosher taco. And he searches for the regional hybrid tacos of the American South and the modern, chef-driven tacos of restaurants everywhere. Throughout, he tells the story of how each style of taco came to be, creating a rich look at the diverse taco landscape north of the border. Featuring interviews with taqueros and details on taco paraphernalia and the trappings of taco culture, American Tacos is a book no taco fan will want to take a bite without.

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Barn Quilts and the American Quilt Trail Movement
Suzi Parron
Ohio University Press, 2012

The story of the American Quilt Trail, featuring the colorful patterns of quilt squares painted large on barns throughout North America, is the story of one of the fastest-growing grassroots public arts movements in the United States and Canada. In Barn Quilts and the American Quilt Trail Movement Suzi Parron takes us to twenty-five states as well as Canada to visit the people and places that have put this movement on America’s tourist and folk art map.

Through dozens of interviews with barn quilt artists, committee members, and barn owners, Parron documents a journey that began in 2001 with the founder of the movement, Donna Sue Groves. Groves’s desire to honor her mother with a quilt square painted on their barn became a group effort that eventually grew into a county-wide project. Today, quilt squares form a long imaginary clothesline, appearing on more than three thousand barns scattered along one hundred and twenty driving trails.

With more than eighty full-color photographs, Parron documents here a movement that combines rural economic development with an American folk art phenomenon.

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Dishing It Out
In Search of the Restaurant Experience
Robert Appelbaum
Reaktion Books, 2011
 
From the hamburger haven to the temple of gastronomy, the restaurant is a fixture of modern life. But why is that so? What needs has the restaurant come to satisfy, and what needs has it come to impose upon the experience of the modern world? In Dishing It Out, Robert Appelbaum travels around America and Europe and through the annals of literature and history to explore the social meaning of the restaurant—and to discover what we ought to be asking of the restaurant experience today.
 
Since its founding in pre-Revolutionary France, the restaurant has always inspired contradictory feelings and served contradictory purposes. It has stood for a kind of liberation: the embrace of pleasure and sociability for their own sake. But it has also encouraged narcissistic consumerism at the cost of the exploitation of restaurant workers, and the self-deception of restaurant-goers. Drawing on the work of such writers as Grimod de la Reynière, Jean-Paul Sartre, Isak Dinesen and M.F.K. Fisher, and sampling fare from macaroni cheese in workaday London to oysters and sausages in seaside France, Appelbaum argues that though restaurants are inherently problematic as social institutions, they are characteristic of who and what we are. They are expressions of what we need as human beings. And for that reason, though they contribute to inequality they can also be used to promote the interests of cultural democracy.
 
A unique rethinking of the restaurant experience, at once entertaining and learned, Dishing it Out is an important contribution to our knowledge of food, literature, history and society.

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Housekeeping by Design
Hotels and Labor
David Brody
University of Chicago Press, 2016
One of the great pleasures of staying in a hotel is spending time in a spotless, neat, and organized space that you don’t have to clean. That doesn’t, however, mean the work disappears—when we’re not looking, someone else is doing it.

With Housekeeping by Design, David Brody introduces us to those people—the housekeepers whose labor keeps the rooms clean and the guests happy. Through unprecedented access to staff at several hotels, Brody shows us just how much work goes on behind the scenes—and how much management goes out of its way to make sure that labor stays hidden. We see the incredible amount of hard physical work that is involved in cleaning and preparing a room, how spaces, furniture, and other objects are designed to facilitate a smooth flow of hidden labor, and, crucially, how that design could be improved for workers and management alike if front-line staff were involved in the design process. After reading this fascinating exposé of the ways hotels work—or don’t for housekeepers—one thing is certain: checking in will never be the same again.
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Made in Chicago
Stories Behind 30 Great Hometown Bites
Monica Eng and David Hammond
University of Illinois Press, 2023

A BookRiot Most Anticipated Travel Book of 2023

Italian beef and hot dogs get the headlines. Cutting-edge cuisine and big-name chefs get the Michelin stars. But Chicago food shows its true depth in classic dishes conceived in the kitchens of immigrant innovators, neighborhood entrepreneurs, and mom-and-pop visionaries.

Monica Eng and David Hammond draw on decades of exploring the city’s food landscape to serve up thirty can’t-miss eats found in all corners of Chicago. From Mild Sauce to the Jibarito and from Taffy Grapes to Steak and Lemonade, Eng and Hammond present stories of the people and places behind each dish while illuminating how these local favorites reflect the multifaceted history of the city and the people who live there. Each entry provides all the information you need to track down whatever sounds good and selected recipes even let you prepare your own Flaming Saganaki or Akutagawa.

Generously illustrated with full-color photos, Made in Chicago provides locals and visitors alike with loving profiles of a great food city’s defining dishes.

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Madison Chefs
Stories of Food, Farms, and People
Lindsay Christians and Chris Hynes
University of Wisconsin Press, 2021
Why do Salvatore’s tomato pies have the sauce on the top? Where did chef Tami Lax learn to identify mushrooms in the woods? How did Morris develop its signature ramen?
 
Farm-to-table is a cliché, but its roots among the farmers and chefs of south-central Wisconsin are deep, vibrant, and resilient. From brats and burgers to bibimbap, Madison’s food scene looks substantially different than it did just a decade ago. Though the city has always been ahead of the locavore movement, a restaurant boom in the 2010s radically changed the dining landscape. Even when individual eateries close or chefs move on, their ideas, connections, and creativity have lasting power. Much larger cities have been unable to match the culinary variety, innovation, and depth of talent found in Wisconsin’s state capital.
 
Lindsay Christians’s in-depth look at nine creative, intense, and dedicated chefs captures the reason why Madison’s food culture remains a gem in America’s Upper Midwest. This beautifully illustrated book will leave you salivating—or making reservations.
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front cover of Michigan's Town and Country Inns, 5th Edition
Michigan's Town and Country Inns, 5th Edition
Susan Newhof
University of Michigan Press, 2013

The fifth edition of Michigan’s Town & Country Inns is a guide to more than 50 inns, bed-and-breakfast homes, and historic lodgings in the Upper and Lower Peninsulas of Michigan.

Choose from lighthouses anchored to the rugged shores of Lake Superior, Victorian mansions built by lumber and mining barons, rustic log lodges, and romantic small town hideaways. Meet the innkeepers themselves, who range from retired military officers and corporate heads to artists and poets. You’ll find detailed descriptions of the accommodations along with information about rates, suitability for children, and policies on smoking and pets. Get a sense of the flavor and mood of each and learn about fun things to do in the surrounding areas. Numerous photos enhance the descriptions and provide a visitor’s-eye view of some of the most unusual and delightful places to stay in Michigan.

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Return to Wake Robin
One Cabin in the Heyday of Northwoods Resorts
Marnie O. Mamminga
Wisconsin Historical Society Press, 2013

Five generations of Marnie O. Mamminga’s family have been rejuvenated by times together in Wisconsin’s Northwoods. In a series of evocative remembrances accompanied by a treasure trove of vintage family photos, Mamminga takes us to Wake Robin, the cabin her grandparents built in 1929 on Big Spider Lake near Hayward, on land adjacent to Moody’s Camp. Along the way she preserves the spirit and cultural heritage of a vanishing era, conveying the heart of a place and the community that gathered there.

Bookended by the close of the logging era and the 1970s shift to modern lake homes, condos, and Jet Skis, the 1920s to 1960s period covered in these essays represents the golden age of Northwoods camps and cabins—a time when retreats such as Wake Robin were the essence of simplicity. In Return to Wake Robin, Mamminga describes the familiar cadre of fishing guides casting their charm, the camaraderie and friendships among resort workers and vacationers, the call of the weekly square dance, the splash announcing a perfectly executed cannonball, the lodge as gathering place. By tracing the history of one resort and cabin, she recalls a time and experience that will resonate with anyone who spent their summers Up North—or wishes they had.

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front cover of Return to Wake Robin
Return to Wake Robin
One Cabin in the Heyday of Northwoods Resorts
Marnie O. Mamminga
Wisconsin Historical Society Press, 2012

Five generations of Marnie O. Mamminga’s family have been rejuvenated by times together in Wisconsin’s Northwoods. In a series of evocative remembrances accompanied by a treasure trove of vintage family photos, Mamminga takes us to Wake Robin, the cabin her grandparents built in 1929 on Big Spider Lake near Hayward, on land adjacent to Moody’s Camp. Along the way she preserves the spirit and cultural heritage of a vanishing era, conveying the heart of a place and the community that gathered there.

Bookended by the close of the logging era and the 1970s shift to modern lake homes, condos, and Jet Skis, the 1920s to 1960s period covered in these essays represents the golden age of Northwoods camps and cabins—a time when retreats such as Wake Robin were the essence of simplicity. In Return to Wake Robin, Mamminga describes the familiar cadre of fishing guides casting their charm, the camaraderie and friendships among resort workers and vacationers, the call of the weekly square dance, the splash announcing a perfectly executed cannonball, the lodge as gathering place. By tracing the history of one resort and cabin, she recalls a time and experience that will resonate with anyone who spent their summers Up North—or wishes they had.

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front cover of Secrets of the Great Ocean Liners
Secrets of the Great Ocean Liners
John G. Sayers
Bodleian Library Publishing, 2020
In the heyday of ocean travel—between the late nineteenth century and World War II—ocean liners were a home away from home. Passengers prepared for voyages that could last as long as three months, and shipping companies ensured their guests were as comfortable as possible, providing entertainment, dining, sleeping quarters, and smoking lounges to accommodate passengers of all ages and budgets. Secrets of the Great Ocean Liners leads the reader through each stage of ocean liner travel, from booking a ticket and choosing a cabin to shore excursions, on-board games, social events, and even romances. This book dives into a vast, unique collection of ephemera to reveal the scandals, glamour, challenges, and tragedies of ocean liner travel. Shipping companies produced glitzy brochures, sailing schedules, voyage logs, passenger lists, postcards, and menus, all of which help us to enjoy daily life on board. Diaries, letters, and journals written by passengers also reveal a host of fascinating insights into the experience of traveling by sea.
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front cover of Seeing Historic Alabama
Seeing Historic Alabama
Fifteen Guided Tours
Virginia Van der Veer Hamilton
University of Alabama Press, 1996
Revised and updated. Don’t drive anywhere in this state without taking along this useful, handy guide. Originally published in 1982, Professor Hamilton’s much acclaimed Seeing Historic Alabama: Fifteen Guided Tours was enthusiastically received around the state. Reviewers throughout Alabama praised her work, her artist’s eye for landscape and architecture, as well as her “historian’s devotion to fact and motorist’s appreciation for specific directions.” This praise extended beyond the state lines to publications in the greater Southeast, which recommend the volume to readers planning travel to or through Alabama.

Hamilton and Matte's thoroughly revised and updated edition of Seeing Historic Alabama introduces readers to the history of Alabama by way of visits to the buildings and sites where historic events took place, from prehistoric time to the present. Its aim is to appeal to a wide range of readers and travelers—natives and residents of Alabama, students of all ages, newcomers to the state, and tourists. This guide offers tours arranged in geographical segments that can be taken in a few hours, in a day trip, or over the course of several days. A handy guide to keep at ready in the glove compartment for easy reference wherever you travel.
 
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front cover of The Tacos of Texas
The Tacos of Texas
By Mando Rayo and Jarod Neece
University of Texas Press, 2016

Rooted in tradición mexicana and infused with Texas food culture, tacos are some of Texans’ all-time favorite foods. In The Tacos of Texas, the taco journalists Mando Rayo and Jarod Neece take us on a muy sabroso taco tour around the state as they discover the traditions, recipes, stories, and personalities behind puffy tacos in San Antonio, trompo tacos in Dallas, breakfast tacos in Austin, carnitas tacos in El Paso, fish tacos in Corpus Christi, barbacoa in the Rio Grande Valley, and much more.

Starting with the basics—tortillas, fillings, and salsas—and how to make, order, and eat tacos, the authors highlight ten taco cities/regions of Texas. For each place, they describe what makes the tacos distinctive, name their top five places to eat, and listen to the locals tell their taco stories. They hear from restaurant owners, taqueros, abuelitas, chefs, and patrons—both well-known and everyday folks—who talk about their local taco history and culture while sharing authentic recipes and recommendations for the best taco purveyors.

Whether you can’t imagine a day without tacos or you’re just learning your way around the trailers, trucks, and taqueros that make tacos happen, The Tacos of Texas is the indispensable guidebook, cookbook, and testimonio.

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front cover of Twelve Twenty-Five
Twelve Twenty-Five
The Life and Times of a Steam Locomotive
Kevin P. Keefe
Michigan State University Press, 2016
The against-all-odds story of a World War II–era steam locomotive and the determination of two generations of volunteers to keep it running comes alive in Twelve Twenty-Five: The Life and Times of a Steam Locomotive.
 
Pere Marquette 1225 was built in 1941 at the peak of steam locomotive development. The narrative traces the 1225’s regular freight service in Michigan, its unlikely salvation from the scrapyard for preservation at Michigan State University, and the subsequent work to bring it back to steam, first by a student club and later by a railroad museum. Milestones along the way include 1225’s retirement in 1951, its donation to MSU in 1957, its return to steam in 1988, a successful career hauling tens of thousands of excursion riders, and its starring role in the 2004 movie The Polar Express. The massive infrastructure that supported American steam locomotives in their heyday disappeared long ago, forcing 1225’s faithful to make their own spare parts, learn ancient railroad skills, and interpret the entire effort for the public. As such, the continuing career of 1225 is a triumph of historic preservation.
 
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front cover of Wisconsin Cocktails
Wisconsin Cocktails
Jeanette Hurt
University of Wisconsin Press, 2020
Cocktails have always had a stronghold in America’s Dairyland. This highly illustrated volume uncovers the true stories behind the state’s obsession with brandy, ice cream drinks, and a smorgasbord of garnishes.

Beyond delving into mythic origins of several classic creations, Jeanette Hurt introduces a new generation of cocktails that offer a spin on standard concoctions. She explores the state’s unique farm-to-table ethos influenced by an abundance of locally sourced ingredients. Also included are a wealth of interviews with notable mixologists, sharing numerous favorite recipes for specialty pick-me-ups that connoisseurs and home bartenders alike will be clamoring to try. A definitive account of the beverages we love, Wisconsin Cocktails insists we order our Old Fashioneds the right way—with brandy.
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