Tobacco, among the most popular consumer products of the twentieth century, is under attack. Once a behavior that knew no social bounds, cigarette smoking has been transformed into an activity that reflects sharp differences in social status. Unfiltered tells the story of how anti-smoking advocates, public health professionals, bureaucrats, and tobacco corporations have clashed over smoking regulation. The nations discussed in this book--Australia, Canada, Denmark, France, Germany, Japan, the United Kingdom, and the United States--restrict tobacco advertising, tax tobacco products, and limit where smoking is permitted. Each is also struggling to shape a tobacco policy that ensures corporate accountability, protects individual liberty, and asserts the state's public health power. Unfiltered offers a comparative perspective on legal, political, and social conflicts over tobacco control. The book makes a unique contribution to our understanding of how scientific evidence, global health advocacy, individual risk assessments, and governmental interests intersect in the crafting of tobacco policy. It features national case studies and cross-cultural essays by experts in health policy, law, political science, history, and sociology. The lessons in Unfiltered are crucial to all who seek to understand and influence tobacco policy and reduce tobacco-related mortality worldwide.
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.
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