At the Table of Power is both a cookbook and a culinary history that intertwines social issues, personal stories, and political commentary. Renowned culinary historian Diane M. Spivey offers a unique insight into the historical experience and cultural values of African America and America in general by way of the kitchen. From the rural country kitchen and steamboat floating palaces to marketplace street vendors and restaurants in urban hubs of business and finance, Africans in America cooked their way to positions of distinct superiority, and thereby indispensability. Despite their many culinary accomplishments, most Black culinary artists have been made invisible—until now. Within these pages, Spivey tells a powerful story beckoning and daring the reader to witness this culinary, cultural, and political journey taken hand in hand with the fight of Africans in America during the foundation years, from colonial slavery through the Reconstruction era. These narratives, together with the recipes from the nineteenth and twentieth centuries, expose the politics of the day and offer insight on the politics of today. African American culinary artists, Spivey concludes, have more than earned a rightful place at the table of culinary contribution and power.
The glitter and excitement that tourists associate with casinos is only a facade. To the gaming industry's front-line employees, its dealers, the casino is a far less glamorous environment, a workplace full of emotional tension, physical and mental demands, humor and pathos. Author H. Lee Barnes, who spent many years as a dealer in some of Las Vegas's best-known casinos, shows us this world from the point of view of the table-games dealer. Told in the voices of dozens of dealers, male and female, young and old, Dummy Up and Deal takes us to the dealer's side of the table. We observe the "breaking in" that constitutes a dealer's training, where the hands learn the motions of the game while the mind undergoes the requisite hardening to endure long hours of concentration and the demands of often unreasonable and sometimes abusive players. We discover how dealers are hired and assigned to shifts and tables, how they interact with each other and with their supervisors, and how they deal with players—the winners and the losers, the "Sweethearts" and the "Dragon Lady," the tourists looking for a few thrills and the mobsters showing off their "juice." We observe cheaters on both sides of the table and witness the exploits of such high-rollers as Frank Sinatra and Colonel Parker, Elvis's manager. And we learn about the dealers' lives after-hours, how some juggle casino work with family responsibilities while others embrace the bohemian lifestyle of the Strip and sometimes lose themselves to drugs, drink, or sex. It's a life that invites cynicism and bitterness, that can erode the soul and deaden the spirit. But the dealer's life can also offer moments of humor, encounters with generous and kindly players, moments of pride or humanity or professional solidarity. Barnes writes with the candor of a keen observer of his profession, someone who has seen it all—many times—but has never lost his capacity to wonder, to sympathize, or to laugh. Dummy Up and Deal is a colorful insider's view of the casino industry, a fascinating glimpse behind the glitter into the real world of the casino worker.
With a bounty of locally grown meats and produce, artisanal cheeses, and a flourishing wine culture, it’s a luscious time to be cooking in Texas. From restaurant chefs to home cooks, Texans are going to local dairies, orchards, farmers’ markets, ranches, vineyards, and seafood sellers to buy the very freshest ingredients, whether we’re cooking traditional favorites or the latest haute cuisine. We’ve discovered that Texas terroir—our rich variety of climates and soils, as well as our diverse ethnic cultures—creates a unique “taste of place” that gives Texas food a flavor all its own.
Written by one of Texas’s leading cookbook authors, Terry Thompson-Anderson, Texas on the Table presents 150 new and classic recipes, along with stories of the people—farmers, ranchers, shrimpers, cheesemakers, winemakers, and chefs—who inspired so many of them and who are changing the taste of Texas food. The recipes span the full range from finger foods and first courses to soups and breads, salads, seafood, chicken, meat (including wild game), sides and vegetarian dishes, and sweets. Some of the recipes come from the state’s most renowned chefs, and all are user-friendly for home cooks. Finally, the authors and winemakers tell which recipes they turn to when opening their favorite wines.
This delicious compilation of recipes and stories of the people behind them, illustrated with Sandy Wilson’s beautiful photographs, makes Texas on the Table the must-have cookbook for everyone who relishes the flavors of the Lone Star State.
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