Ken Marcantonio's Books

Sanger

By: Scott Haugland, Ken Marcantonio, and Hal Shaw with the Sanger Historical Society

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Sanger

By: Scott Haugland, Ken Marcantonio, and Hal Shaw with the Sanger Historical Society

The arrival of the railroad in 1887 brought rumors of Kings River Lumber Company's plan to build a flume for shipping lumber from the forest to the valley floor, and the town literally boomed overnight. Founded in 1888, Sanger officially incorporated in 1911 and was named in honor of Joseph Sanger, secretary of the Southern Pacific Railroad Yardmasters Association. In 1866, early pioneer Mary Jane Hazelton planted the area's first orange grove. Later, Harvey Akers established the first vineyard. In the 1920s, after many years of struggle, the lumber era came to a close and was replaced by agriculture. Packinghouses sprang up around Sanger, and area fruit was shipped around the country via the railroad.

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Page Count

130

Publisher

Arcadia Publishing

Published Date

ISBN 10

1467130184

ISBN 13

9781467130189

Working with Truman

A Personal Memoir of the White House Years

By: Ken Hechler

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Working with Truman

A Personal Memoir of the White House Years

By: Ken Hechler

Available for the first time in paperback is the critically acclaimed Working with Truman, a warm and lighthearted memoir of what it was like to work behind the scenes in the White House during Truman's term as president. Focusing on the strengths and weaknesses of those who worked closely with Truman and on the Truman not seen by the public, Hechler provides insight into one of our greatest presidents.

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Page Count

332

Publisher

University of Missouri Press

Published Date

ISBN 10

0826210678

ISBN 13

9780826210678

Starting Over

The Making of John Lennon and Yoko Ono's Double Fantasy

By: Ken Sharp

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Starting Over

The Making of John Lennon and Yoko Ono's Double Fantasy

By: Ken Sharp

Oral history of the making of Double Fantasy and account of Lennon's last days.

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Page Count

274

Publisher

Simon and Schuster

Published Date

ISBN 10

1439103011

ISBN 13

9781439103012

42 Today

Jackie Robinson and His Legacy

By: MichaeL G Long,Ken Burns,Sarah Burns,David McMahon

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42 Today

Jackie Robinson and His Legacy

By: MichaeL G Long,Ken Burns,Sarah Burns,David McMahon

Explores Jackie Robinson’s compelling and complicated legacy Before the United States Supreme Court ruled against segregation in public schools, and before Rosa Parks refused to surrender her bus seat in Montgomery, Alabama, Jackie Robinson walked onto the diamond on April 15, 1947, as first baseman for the Brooklyn Dodgers, making history as the first African American to integrate Major League Baseball in the twentieth century. Today a national icon, Robinson was a complicated man who navigated an even more complicated world that both celebrated and despised him. Many are familiar with Robinson as a baseball hero. Few, however, know of the inner turmoil that came with his historic status. Featuring piercing essays from a range of distinguished sportswriters, cultural critics, and scholars, this book explores Robinson’s perspectives and legacies on civil rights, sports, faith, youth, and nonviolence, while providing rare glimpses into the struggles and strength of one of the nation’s most athletically gifted and politically significant citizens. Featuring a foreword by celebrated directors and producers Ken Burns, Sarah Burns, and David McMahon, this volume recasts Jackie Robinson’s legacy and establishes how he set a precedent for future civil rights activism, from Black Lives Matter to Colin Kaepernick.

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Page Count

263

Publisher

NYU Press

Published Date

ISBN 10

1479805610

ISBN 13

9781479805617

Beans

A History

By: Ken Albala

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Beans

A History

By: Ken Albala

This is the story of the bean, the staple food cultivated by humans for over 10,000 years. From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St. Jerome's indictment against bean-eating in convents (because they "tickle the genitals"), to current research into the deadly toxins contained in the most commonly eaten beans. Over time, the bean has been both scorned as "poor man's meat" and praised as health-giving, even patriotic. Attitudes to this most basic of foodstuffs have always revealed a great deal about a society. Featuring a new preface from author Ken Albala, Beans: A History takes the reader on a fascinating journey across cuisines and cultures.

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Page Count

241

Publisher

Bloomsbury Publishing

Published Date

ISBN 10

1350026131

ISBN 13

9781350026131

Encyclopedia of American Opera

By: Ken Wlaschin

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Encyclopedia of American Opera

By: Ken Wlaschin

This encyclopedia lists, describes and cross-references everything to do with American opera: works (both operas and operettas), composers, librettists, singers, and source authors, along with relevant recordings. The approximately 1,750 entries range from ballad operas and composers of the 18th century to modern minimalists and video opera artists. Each opera entry consists of plot, history, premiere and cast, followed by a chronological listing of recordings, movies and videos.

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Page Count

487

Publisher

McFarland

Published Date

ISBN 10

1476612382

ISBN 13

9781476612386

The Banquet

Dining in the Great Courts of Late Renaissance Europe

By: Ken Albala

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The Banquet

Dining in the Great Courts of Late Renaissance Europe

By: Ken Albala

The importance of the banquet in the late Renaissance is impossible to overlook. Banquets showcased a host’s wealth and power, provided an occasion for nobles from distant places to gather together, and even served as a form of political propaganda. But what was it really like to cater to the tastes and habits of high society at the banquets of nobles, royalty, and popes? What did they eat and how did they eat it? In The Banquet, Ken Albala covers the transitional period between the heavily spiced and colored cuisine of the Middle Ages and classical French haute cuisine. This development involved increasing use of dairy products, a move toward lighter meats such as veal and chicken, increasing identification of national food customs, more sweetness and aromatics, and a refined aesthetic sense, surprisingly in line with the late-Renaissance styles found in other arts.

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Page Count

342

Publisher

University of Illinois Press

Published Date

ISBN 10

0252050541

ISBN 13

9780252050541

Eating Right in the Renaissance

By: Ken Albala

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Eating Right in the Renaissance

By: Ken Albala

Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of information on food and an intriguing account of the differences between the nutritional logic of the past and our own time, this inviting book examines the wide-ranging dietary literature of the Renaissance. Ken Albala ultimately reveals the working of the Renaissance mind from a unique perspective: we come to understand a people through their ideas on food. Eating Right in the Renaissance takes us through an array of historical sources in a narrative that is witty and spiced with fascinating details. Why did early Renaissance writers recommend the herbs parsley, arugula, anise, and mint to fortify sexual prowess? Why was there such a strong outcry against melons and cucumbers, even though people continued to eat them in large quantities? Why was wine considered a necessary nutrient? As he explores these and other questions, Albala explains the history behind Renaissance dietary theories; the connections among food, exercise, and sex; the changing relationship between medicine and cuisine; and much more. Whereas modern nutritionists may promise a slimmer waistline, more stamina, or freedom from disease, Renaissance food writers had entirely different ideas about the value of eating right. As he uncovers these ideas from the past, Ken Albala puts our own dietary obsessions in an entirely new light in this elegantly written and often surprising new chapter on the history of food.

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Page Count

335

Publisher

Univ of California Press

Published Date

ISBN 10

0520927281

ISBN 13

9780520927285

Cooking in Europe, 1250-1650

By: Ken Albala

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Cooking in Europe, 1250-1650

By: Ken Albala

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!

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Page Count

195

Publisher

Bloomsbury Publishing USA

Published Date

ISBN 10

0313014442

ISBN 13

9780313014444

Cyprus

By: Nelles Verlag,Samantha B. Stenzel,Nita Clothier,Andreas Demetrepoulos,Lana der Parthogh,Mary Frances Finch,Ken MacKenzie,Ted Petrides,Corine Vallois

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Cyprus

By: Nelles Verlag,Samantha B. Stenzel,Nita Clothier,Andreas Demetrepoulos,Lana der Parthogh,Mary Frances Finch,Ken MacKenzie,Ted Petrides,Corine Vallois

The writing is superb... each (Nelles) guide is delightfully comprehensive, a solid source of reliable information for the traveller... All travel guides claim to be comprehensive, but we found Nelles Guides superior". -- Arizona Senior World "(The Nelles Guides are) . . . beautifully photographed . . . the maps are better than Insight's, and practical information is integrated with the text, not relegated to the end". -- National Geographic Traveller -- Quality writing, often by native writers -- Detailed sections on the history, culture, special features and festivals -- Accommodations, restaurant guides, sights to see, places to shop, how to get around

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Page Count

260

Publisher

Nelles Verlag

Published Date

ISBN 10

3886180409

ISBN 13

9783886180400

Sanger

By: Scott Haugland, Ken Marcantonio, and Hal Shaw with the Sanger Historical Society

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Sanger

By: Scott Haugland, Ken Marcantonio, and Hal Shaw with the Sanger Historical Society

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Solve jigsaw puzzle

Age

Page Count

130

Publisher

Arcadia Publishing

Published Date

ISBN 10

1467130184

ISBN 13

9781467130189

Book's by Ken Marcantonio

Sanger

Sanger

Working with Truman

Working with Truman

Starting Over

Starting Over

42 Today

42 Today

Beans

Beans

Encyclopedia of American Opera

Encyclopedia of American Opera

The Banquet

The Banquet

Eating Right in the Renaissance

Eating Right in the Renaissance

Cooking in Europe, 1250-1650

Cooking in Europe, 1250-1650

Cyprus

Cyprus

Sanger

Sanger

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