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Cooking in Europe: 1250-1650
Ken Albala and Lisa Cooperman
Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan eras. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present an easy exercise in translation. Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens.
An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or course. Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious!
Illustrations by Lisa Cooperman, University of the Pacific
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Organization Design, Organizational Learning, and the Market Value of the Firm
Tim N. Carroll and S. D. Hunter
We compare market returns associated with firms' creation of new units focused on e-business. Two aspects of organization design - governance and leadership - are considered with regard to exploitation and exploration-oriented organization learning. We find that exploitation in governance (high centralization) is associated with a lower mean and variance in returns; that exploitation in leadership (appointment of outsiders) is associated with the same mean yet higher variance; and, among units exhibiting both modes of learning, the variance of returns are not equal.
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Impressions of Ancient Mesopotamia
Alan Lenzi
Impressions of Ancient Mesopotamia introduces children to ancient Mesopotamian culture through cylinder seals: their production, use, and art. Written for sixth grade readers, this book provides a historical introduction to Mesopotamia, discusses several ancient technologies, introduces Mesopotamian myths, and gives insight into distinctively Mesopotamian cultural characteristics, ideas, and institutions. Over fifty illustrations, a craft, several sidebars, and a section on further investigation complement the text.
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Of paradoxes, precedents, and progeny: The trail smelter arbitration 65 years later
Stephen C. McCaffrey
Paradoxes • A fountainhead of transboundary pollution becomes the fountainhead of law prohibiting transboundary pollution. • An industrial activity that is synonymous with environmental threats becomes synonymous with environmental protection. • A small town in Canada becomes known throughout the world for an international arbitration that bears its name. • For the fact that there was an international arbitration at all we owe thanks to an antique English rule of civil procedure. And, • The country that “won” the arbitration has more recently been equivocal as to the legal status of the fundamental principle on which the award was based. On March 11, 1941, just over 65 years ago, the Trail Smelter Tribunal, composed of jurists from Canada, the United States and Belgium, delivered an award that ushered in a new era in a field that has become known as international environmental law. The Tribunal held, in essence, that Canada was required to see to it that the smelter at Trail, British Columbia, would “refrain from causing any damage through fumes [to agricultural interests] in the State of Washington;…” >I first began studying the Trail Smelter arbitration in the early 1970s, which is roughly equidistant in time from both the Tribunal's final award and the publication of this volume. I wondered why this controversy, essentially between a private smelter on one side of the U.S.-Canadian border and private landowners on the other, could not simply have been resolved through national courts.
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Cooking in America 1840 – 1945
Alice McLean and Lisa Cooperman
This cookbook covers the years 1840 through 1945, a time during which American cookery underwent a full-scale revolution. Gas and electric stoves replaced hearth cookery. Milk products came from commercial dairy farms rather than the family cow. Daily meals were no longer bound by seasons and regions, as canned, bottled, and eventually frozen products flooded the market and trains began to transport produce and meat from one end of the country to the other. During two World Wars and the Great Depression women entered the work force in unprecedented numbers and household servants abandoned low-paying domestic jobs to work in factories. As a result of these monumental changes, American home cooking became irrevocably simplified and cookery skills geared more toward juggling time to comb grocery store shelves for the best and most economical products than toward butchering and preserving an entire animal carcass or pickling fruits and vegetables.
This cookbook reflects these changes, with each of the three chapters capturing the home cooking that typified the era. The first chapter covers the pre-industrial period 1840 to 1875; during this time, home cooks knew how to broil, roast, grill, fry, and boil on an open hearth flame and its embers without getting severely injured. They also handled whole sheep carcasses, made gelatin from boiled pigs trotters, grew their own yeast, and prepared their own preserves. The second chapter covers 1876 through 1910, a time when rapid urbanization transformed the United States from an agrarian society into an industrial giant, giving rise to food corporations such as Armour, Swift, Campbell's, Heinz, and Pillsbury. The mass production and mass marketing of commercial foods began to transform home cooking; meat could be purchased from a local butcher or grocery store and commercial gelatin became widely available. While many cooks still made their own pickles and preserves, commercial varieties multiplied. From 1910 to 1945, the period covered by Chapter 3, the home cook became a full-fledged consumer and the national food supply became standardized to a large extent. As the industrialization of the American food supply progressed, commercially produced breads, pastries, sauces, pickles, and preserves began to take over kitchen cupboards and undermine the home cooks' ability to produce their own meals from scratch. The recipes have been culled from some of the most popular commercial and community cookbooks of the nineteenth and early twentieth centuries. Taken together, the more than 300 recipes reflect the major cookbook trends of the era. Suggested menus are provided for replicating entire meals.
Illustrations by Lisa Cooperman, University of the Pacific
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Rhetorical Knowledge in Legal Practice and Critical Legal Theory
Francis J. Mootz III
This book describes the significance of rhetorical knowledge for law through detailed discussions of some of the most difficult legal issues facing courts today, including affirmative action, gay rights, and assisted suicide. Francis J. Mootz III responds to both extremes, those who argue that law is merely a rhetorical mask for the exercise of power and those who demonstrate an ideological faith in law’s autonomy, and he breaks new ground by returning to modern classics in the fields of rhetoric and hermeneutics. Drawing from Chaim Perelman's "new rhetoric" and Hans-Georg Gadamer's "philosophical hermeneutics," Mootz argues that justice is a product of rhetorical knowledge. Drawing from Nietzsche, Mootz’s conception of rhetorical knowledge opens up the dynamic possibilities of critical legal theory.
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Child protection in America : past, present, and future
John E.B. Myers
Child Protection in America
Past, Present, and Future
John E. B. Myers
- -Integrates the history of child protection with current problems and ideas to improve the system and reduce child maltreatment
- -Argues that child protection in America is largely a success story, despite major flaws, and offers solutions for strengthening the courts and child welfare system
- -Challenges all those concerned with child welfare to rethink attitudes about the causes of and solutions to child abuse and neglect.
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Learning-centered assessment at the program level: Exploring principles, guidelines, and criteria through the study of practice at Alverno College
William H. Rickards, Glen Rogers, and Marcia Mentkowski
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Adult holistic development and multidimensional performance
Glen Rogers, Marcia Mentkowski, and Judith Reisetter Hart
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A pathogen with two personalities: death and survival during infection with Chlamydia
Philippe Verbeke, Lynn Stahl, Thomas Jungas, Christiane Delarbre, and David M. Ojcius
A selection of books and book chapters written or edited by faculty at the University of the Pacific.
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