Yael Raviv, “Falafel Nation: Cuisine and the Making of National Identity in Israel” (University of Nebraska Press, 2015)
In the late nineteenth century, Jewish immigrants inspired by Zionism began to settle in Palestine. Their goal was not only to establish a politically sovereign state, but also to create a new, modern, Hebrew nation. With the establishment of the… Read More
John McMillian, “Beatles vs. Stones” (Simon and Schuster, 2013)
John McMillian‘s Beatles vs. Stones (Simon and Schuster, 2013) presents a compelling composite biography of the two seminal bands of the 1960s, examining both the myth-making and reality behind the great pop rivalry. More than just a history… Read More
Clare Haru Crowston, “Credit, Fashion, Sex: Economies of Regard in Old Regime France”
Anyone who’s been paying attention to the flurry around the French economist Thomas Piketty’s 2013 Capitalism in the Twenty-first Century (Le Capital au XXIe siecle) knows how a la mode the economy is at the moment. Contemporary ideas… Read More
Allen Salkin “From Scratch: Inside the Food Network” (Putnam, 2013)
When I was growing up the only cooking show on TV I remember was Julia Child. I sometimes watched “The French Chef,” not so much to learn anything about cooking, but rather just to watch Julia. She was a hoot.… Read More
Jonathan Green, “Green’s Dictionary of Slang” (Hodder Education, 2010)
Over the last thirty years, Jonathon Green has established himself as a major figure in lexicography, specialising in English slang. During this time he has accumulated a database of over half a million citations for more than 100,000 words and… Read More
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