Each year, the United States legally resettles tens of thousands of refugees who have fled their homelands. Refugees, unlike economic migrants, are forced to leave their countries of origin or are driven out by violence or persecution. As these individuals and their families struggle to adapt to a new culture, the kitchen often becomes one of the few places where they are able to return "home. " Preparing native cuisine is one way they can find comfort in an unfamiliar land, retain their customs, reconnect with their past, and preserve a sense of identity.In Flavors from Home, Aimee Zaring shares fascinating and moving stories of courage, perseverance, and self-reinvention from Kentucky's resettled refugees. Each chapter features a different person or family and includes carefully selected recipes. These traditional dishes have nourished both body and soul for people like Huong "CoCo" Tran, who fled South Vietnam in 1975 when Communist troops invaded Saigon, or Kamala Pati Subedi, who was stripped of his citizenship and forced out of Bhutan because of political and religious persecution.Whether shared at farmers' markets, restaurants, community festivals, or simply among friends and neighbors, these native dishes contribute to the ongoing evolution of American comfort food just as the refugees themselves are redefining what it means to be American. Featuring more than forty recipes from around the globe, Flavors from Home reaches across the table to explore the universal language of food.

Kentucky's culinary fame may have been built on bourbon and fried chicken, but the Commonwealth has much to offer the barbecue thrill-seeker.The Kentucky Barbecue Book is a feast for readers who are eager to sample the finest fare in the state. From the banks of the Mississippi to the hidden hollows of the Appalachian Mountains, author and barbecue enthusiast Wes Berry hit the trail in search of the best smoke, the best flavor, and the best pitmasters he could find. This handy guide presents the most succulent menus and colorful personalities in Kentucky.While other states are better known for their 'cue, the Kentucky style is distinct because of its use of mutton and traditional cooking methods. Many of the establishments featured in this book are dedicated to the time-honored craft of cooking over hot hardwood coals inside cinderblock pits. Time intensive and dangerous, these traditions are disappearing as methods requiring less manpower, less wood, and less skill gain ground. Pick up a copy of this book and hit the road before these great places are gone.

In this lavishly illustrated cookery book, food writer Joe McNamee reintroduces Michael Clifford to a new audience, remembering him for the people who once ate his food and establishing his place in the history of modern Irish cuisine. McNamee examines his Michelin-starred restaurants and looks at how they slotted into the Irish culinary landscape of the time, sowing seeds that bear fruit to this day in the modern Irish restaurant industry. McNamee then moves on to his son, Peter, who has made it part of his mission to promote and develop his father’s culinary legacy. Peter has developed at an impossibly young age into a serious chef in his own right and is already making a name for himself with his interpretation of a cuisine which he first learned working alongside his father in the kitchen from the age of twelve. He is currently the Head Chef at Pepper Brasserie and Grill in Clontarf. The bulk of the book consists of more than 60 recipes, for both classic and contemporary dishes, from Michael and Peter Clifford. There are contributions from many of the top names in Irish food, including Darina Allen, Tom Doorley and Sally McKenna, and little-seen black-and-white historical photographs.

The flavor of bourbon adds flair and sophistication to every occasion. Celebrations in the Bluegrass State -- or any state, for that matter -- are never complete without the unique richness of this signature drink. Every holiday party is made warmer with bourbon balls and velvety bourbon eggnog, and no respectable Kentucky Derby party is complete without ice-cold mint juleps. Bourbon Desserts features more than seventy-five decadent desserts using America's native spirit. Celebrated food writer and home chef Lynn Marie Hulsman brings together a collection of confections highlighting the complex flavor notes of Kentucky bourbon, which are sure to delight the senses. Organized by category and beautifully presented, the delectable recipes include Bourbon Crème Brulee, Watermelon Julep Pops, Drunken Hot-Fudge Pudding Cake, Derby Morning Maple-Bourbon Hotcake Syrup, and Grandma Rose's Big Race Pie. Giving readers the confidence to prepare these easy-to-execute desserts, this cookbook also features fun facts about bourbon and its origins as well as tips and tricks for working in the kitchen.Designed for the amateur boozy baker but sophisticated enough for the culinary professional, the indispensable collection of recipes in Bourbon Desserts proves an old saying: "What whiskey and butter won't cure, there's no cure for."

The landscapes of Tibet, Nepal, and Bhutan are filled with holy places. Some are of natural origin -- summits, rivers and lakes, caves, or forest sanctuaries. Others are consecrated by religious practice -- shrines, temples, monasteries, or burial grounds. The holy sites of the Himalaya unite faith and geography to produce some of the most sublime places on Earth.In Land of Pure Vision, David Zurick draws from his thirty-five years of experience as a geographer, photographer, and explorer of the Himalaya, combining scholarship and art to capture divine landscapes undergoing profound change. The stunning photographs featured in this volume cover the full geographical reach of the region, from the high plateaus of the western Himalaya to the rugged gorges of Tibet's eastern borderlands, from the icy summits of the north to the subtropical southern foothills. Some sites exist in isolation, with intact natural environments and cultural monuments. Others display the tension between the ancient, sacred character of a place and the indifferent course of the modern world.Land of Pure Vision explores how the religious practices of Tibetan Buddhism, Hinduism, and shamanism interweave holy sites into a cohesive landscape of transcendent beauty and inspiration. It portrays a world of mystery, magic, and beauty, where the human spirit is in synchronicity with natural forces. Beyond elegy, this beautifully illustrated book is a visual ethnography of people and place.

Chateaubriand's Travels in America, presented here in its first modern translation, was a reflection of the attitudes of his epoch toward the New World. And at the same time, because of his enormous literary reputation, it has continued to be a major source of European impressions about America. The America portrayed by Chateaubriand was much more a product of his reading and his imagination than of his actual visit. (His supposed itinerary included a trip up the Hudson to Albany, a visit to Niagara Falls via the Mohawk Trail, a trip down the Mississippi to the Natchez country, and even a visit to the Carolinas and the southern tip of Florida). Though the Frenchman of the nineteenth century could have obtained a much truer picture of America in any number of realistic works, he still chose the poetic evocation of Chateaubriand because he shared the same temperament, the same prejudices, and the same particular view of the world.

Michel-Guillaume Jean de Crèvecouer, long regarded as a chief figure in American letters of the Revolutionary period, is remembered as the author of Letters from an American Farmer and the posthumous Sketches of Eighteenth Century of America, but his last and most ambitious work has been almost entirely neglected. Published in France as Le Voyage dans la haute Pensylvanie et dans d'état de New York, Crèvecouer's last book was never popular and has not heretofore appeared in English. Yet the Voyage has much to add to Crèvecouer's picture of eighteenth-century America, and to our own picture of the American Farmer as a man and writer. The Voyage, written after Crèvecouer's sojourn in France and his return to America as French consul, records a new phase both in American history and in the author's life.Adams has arrived at a selection of extracts from Voyage which will be of interest to Crèvecouer's many admirers among students of American history and literature. The editor has translated, arranged, and annotated these selections to form a collection will be a fit companion for Crèvecouer's two volumes of English essays and will supplement the earlier books by recording Crèvecouer's final view of the American scene. In his introduction to this collection, Adams presents a thorough analysis of the content and significance of the Voyage and convincingly justifies his contention that, though the work contains much that is not worthy of translation or republication, the selection here published for the first time in English may be regarded as a significant addition to Crèvecouer's writings.

Land Between the Lakes Recreation Area lies in western Kentucky and Tennessee, between two huge lakes formed by dams on the Tennessee and Cumberland rivers.Some 170,000 acres bounded by 300 miles of shoreline, Land Between the Lakes is blessed with a rich variety of plant and animal life. Conceived and administrated by the Tennessee Valley Authority, it is a unique recreational experiment which has drawn admiring visitors from around the world. Frank E. Smith, director of TVA, tells the story of the transformation of submarginal land into a large-scale, multiple-use recreation facility that provides recreation and entertainment for thousands of visitors as well as producing a positive, dynamic stimulus to the continued economic development of the entire Tennessee Valley. Planned for fullest use of human and land resources, Land Between the Lakes is of utmost importance to recreational planners, conservation specialists, administrators, and to millions of Americans who seek their recreation in the out of doors.

Around Ireland with a Pan by Éamonn Ó Catháin is a culinary guidebook to Ireland by one of our most well-known chefs and winner of Best Local Cuisine cookbook in English in the prestigious Gourmand World Cookbook Awards. Ireland is becoming increasingly well-known around the world for its vibrant food scene, from superb seafood to wonderful organic meats, fruit and vegetables, and craft-produced cheeses and beers. In Around Ireland with a Pan: Food, Tales and Recipes, Éamonn Ó Catháin discusses the traditional food cultures of all the counties of Ireland, North and South. He looks at how tastes - and standards - in food have changed over the years and gives his impressions of some of the outstanding restaurants, food markets and food shops to be found on this island. He also reflects on his own love of food and on his experiences of running restaurants, and speculates on what the future holds for Irish food.

Eating for Ireland by Tom Doorley is a nostalgic exploration of iconic Irish (and international) food brands and food culture. Taking a look at how we eat and how we used to eat throughout the years, Eating for Ireland is a must-read, and an ideal Christmas present, for any food-lover and for anyone who has an interest in the food culture of Ireland. Why is lemonade red? How do they get the figs in Jacob's Fig Rolls? And why do some people like Marmite? These and other mysteries are tackled in Eating for Ireland, a collection of short pieces on the weird and wonderful world of food in Ireland. From much-loved sweet treats like Arctic Rolls, Bird's Custard and the '99' to the enduring attractions of bacon and cabbage, processed cheese and Sunday brunch, and from the lamentable state of the country's sausages and rashers to the joys of a proper picnic, there is plenty here to enjoy. What's the right way to make spaghetti Bolognese? And is fast food an acceptable guilty pleasure or just plain wrong? In Eating for Ireland, Tom Doorley gets stuck into all these subjects and more - in his inimitable light-hearted yet authoritative style. In a more personal vein, he writes about his Auntie May, his love of blackberries and other wild foods and the importance of the Aga. From the joys of cold curry to the importance - or not - of table manners, Eating for Ireland has it all. Whether you enjoy it in small helpings or in a single gluttonous feast, this book is a wonderfully entertaining collection by one of Ireland's best-loved food writers.

In Full Flood is a warm, honest and reflective book which chronicles the four main phases of Finbarr Flood's life: his initial infatuation and fledgling career in football, his rise to the very top of Guinness in Ireland, his period chairing the Labour Court and his role as chairman of Shelbourne Football Club. From his roots in inner city Dublin through to his contacts with many of the principle players in Irish public life, Finbarr Flood has garnered and retained great respect in his many fields of activity. His book recounts his many roles and the pleasures and difficulties that he sometimes encountered.

Con Houlihan is, quite simply, one of Ireland's finest sports writers. Over a lengthy career, Con has covered many of the greatest Irish and international sporting events, from classic gaelic football and hurling finals to soccer and rugby world cups, the Olympics and memorable race meetings at home and abroad. He has also written about sports biggest stars, from George Best to Muhammad Ali. More Than a Game gathers together the finest examples of his sports journalism from the mid-1970s to the present day.

Commercial sources on journeying to the east after Marco Polo; the gradual closing of trade between Italy and China or India under the hostile or defensive rulers of the lands in between.

Kentucky native and national tastemaker Duncan Hines (1880--1959) published his first cookbook, Adventures in Good Cooking, in 1939 at the age of fifty-nine. This best-selling collection featured recipes from select restaurants across the country as well as crowd-pleasing family favorites, and it helped to raise the standard for home cooking in America. Filled with succulent treats, from the Waldorf-Astoria's Chicken Fricassee to the Oeufs a la Russe served at Antoine's Restaurant in New Orleans to Mrs. Hines's own Christmas Nut Cake, this book includes classic recipes from top chefs and home cooks alike.Featuring a new introduction by Hines biographer Louis Hatchett and a valuable guide to the art of carving, this classic cookbook serves up a satisfying slice of twentieth-century Americana, direct from the kitchen of one of the nation's most trusted names in food. Now a new generation of cooks can enjoy and share these delectable dishes with family and friends.

The benefit of teaching life skills is that I also changed. If I can make a difference in the life of just one child, I will be happy’ When we think about Africa, we often recall pictures of a wild countryside, rivers, forests, deserts, buzzing markets and media stories of poverty, devastation and hunger – a prime continent where branches of human justice are still thin and often absent. Those of us who have made Africa our destination are witness to a different experience as we meet people who charter a life of resilience and construct a social world of their own. Extended family ties stretch far and deep and so do family feuds, political turmoil and the many manifestations of poverty – painting a human canvas on which development programmes (including sport-for-development) need to blend in strokes for reciprocal change. The GIZ/YDF programme is possibly one of the most significant programmes in terms of philosophy, methodology and scope that sheds light on development work as it is embraced, transformed and assimilated into real-life experiences. It is at this embedded level of social uptake that the selected 15 stories in the text and the detailed 45 stories on the CD articulate real-life experiences as told by programme participants, peer- educators and YDF partners who took up the responsibility and challenge to change lives for the better. Multiple voices give an expression to the meaning and dynamics of sports-related interventions as they affect individuals within a myriad of social relationships and contexts. The uniqueness of this publication is that it not only captures all these voices to constitute stories from nine African countries, but validates a ripple of impact where context is a prism for seeing and knowing. How do real people see and benefit from a sport-for-development programme? How does the North meet the South in partnership and trust? After reading these stories, you will not merely see young boys or girls kicking a ball and appreciate the novel aesthetics, but you will smell the dust and know it is a family and community at play. You will realise that aspirations and expectations are born from a need for entitlement in a field where the pitch is only the beginning of a journey. May this brief encounter do justice to all who shared their lives with such honesty and hope.

In From the Press Box, Peter Byrne gives the reader a ringside seat to the key sporting clashes of the past seventy years, beginning with the Republic of Ireland's historic match against England at Dalymount Park in 1948 (which was followed by a state reception for the England team, hosted by Taoiseach Eamon de Valera) and ending with the crowning of Kilkenny as All-Ireland hurling champions in 2012. Byrne writes superbly on all of Ireland's sporting heroes of recent times, including greats such as Ronnie Delaney, Roy Keane and Brian O'Driscoll. All the major sports are covered, from Gaelic football, hurling and soccer to athletics, rugby and cricket. Relive the high points of Ireland's sporting history in the presence of one of this country's master sportswriters, a forty-year veteran of the Irish Times who was also a regular contributor to the Daily Telegraph and the News of the World. From the Press Box features a foreword by legendary distance runner Sonia O'Sullivan.