Written by a career geologist with decades of experience in the field, North America’s Natural Wonders guides readers through the most iconic, geologically significant scenery in North America, points out features of interest, explains what they are seeing, and describes how these features came to be. Presented as classic excursions to some of the best-known natural wonders on the continent, Volume II focuses primarily on Central and Eastern North America, including the Appalachians, the Colorado Rockies, Austin-Big Bend Country, and the Sierra Madre. The trips detailed in this volume include stops at quintessential features, such as the Shenandoah Valley, Carlsbad Caverns, Big Bend National Park, and La Popa Basin of Nuevo León and Coahuila, Mexico, as well as many others. It also features discussions of lesser-known but equally interesting geologic formations and important information on accessing these sites. Features Clearly explains the geology of these regions with an emphasis on landscape formation Addresses issues of interest, such as fossils, earthquakes, mineral sites, mining, and oil fields Lavishly illustrated with numerous colorful maps and breathtaking geological landscapes and their various features These six self-guided tours explain to the curious layman, student, and geologist what they are seeing when they look at a roadcut or a quarry and enhances the experience far beyond simple sightseeing.
From the Jewish Heartland: Two Centuries of Midwest Foodways reveals the distinctive flavor of Jewish foods in the Midwest and tracks regional culinary changes through time. Exploring Jewish culinary innovation in America's heartland from the 1800s to today, Ellen F. Steinberg and Jack H. Prost examine recipes from numerous midwestern sources, both kosher and nonkosher, including Jewish homemakers' handwritten manuscripts and notebooks, published journals and newspaper columns, and interviews with Jewish cooks, bakers, and delicatessen owners. With the influx of hundreds of thousands of Jews during the late nineteenth and early twentieth centuries came new recipes and foodways that transformed the culture of the region. Settling into the cities, towns, and farm communities of Ohio, Indiana, Wisconsin, Michigan, Illinois, Missouri, Iowa, and Minnesota, Jewish immigrants incorporated local fruits, vegetables, and other comestibles into traditional recipes. Such incomparable gustatory delights include Tzizel bagels and rye breads coated in midwestern cornmeal, baklava studded with locally grown cranberries, dark pumpernickel bread sprinkled with almonds and crunchy Iowa sunflower seeds, tangy ketchup concocted from wild sour grapes, Sephardic borekas (turnovers) made with sweet cherries from Michigan, rich Chicago cheesecakes, native huckleberry pie from St. Paul, and savory gefilte fish from Minnesota northern pike. Steinberg and Prost also consider the effect of improved preservation and transportation on rural and urban Jewish foodways, as reported in contemporary newspapers, magazines, and published accounts. They give special attention to the impact on these foodways of large-scale immigration, relocation, and Americanization processes during the nineteenth century and the efforts of social and culinary reformers to modify traditional Jewish food preparation and ingredients. Including dozens of sample recipes, From the Jewish Heartland: Two Centuries of Midwest Foodways takes readers on a memorable and unique tour of midwestern Jewish cooking and culture.
Written by a career geologist with decades of experience in the field, North America’s Natural Wonders provides everything the reader needs to understand the landscape. It guides readers through the most iconic, geologically significant scenery in North America, points out features of interest, explains what they are seeing, and describes how these features came to be. Presented as classic excursions to some of the best-known natural wonders on the continent, Volume I focuses primarily on Western North America, including the Canadian Rockies, California, the Southwest, Great Basin, and Tetons-Yellowstone Country. The trips detailed in this volume include stops at quintessential features, such as the glaciers and mountains of Banff National Park, Yosemite, the vineyards of Napa Valley, the California goldfields, the Grand Canyon, numerous parks in Utah, the geysers and hot springs of Yellowstone National Park, as well as many others. It also features discussions of lesser-known but equally interesting geologic formations and important information on accessing these sites. Features Addresses issues of interest, such as fossils, earthquakes, mineral sites, mining, and oil fields Lavishly illustrated with numerous colorful maps and breathtaking geological landscapes and their various features These five self-guided tours explain to the curious layman, student, and geologist what they are seeing when they look at a roadcut or a quarry and enhances the experience far beyond simple sightseeing.
This book guides readers through the most iconic, geologically significant scenery in South America, points out features of interest, and describes how these features came to be. Starting in the glacial landscapes of southern Patagonia, this field trip guidebook examines the foothills of the Andes of western Argentina to understand its foreland deformation. Across the Andes, one observes deformation, volcanism, and mineral deposits associated with an onshore volcanic arc and uplift in the Atacama Desert of Chile. A transect across the Andes from Mendoza to Valparaiso follows in the footsteps of Darwin and, as an added bonus, explores the premier wine country around Mendoza, Argentina, and the Colchagua Valley, Chile. Features: • Clearly explains the geology of regions with an emphasis on landscape formation. • Lavishly illustrated with numerous colorful maps, diagrams, and photos of breathtaking landscapes and their geological features. • Describes the major geologic features of South America through the device of a geologic tour, making it an accessible read for those without any geologic training, as well as for professionals. • Written in easy-to-understand language, the author brings his own experience to readers who want to explore and understand geologic sites first-hand. South America’s Natural Wonders is an inviting text that gives individuals with no background in geology the opportunity to understand key geologic aspects of local landscapes. It also serves as a guide to undergraduate and graduate-level students taking courses in earth science programs, such as geology, geophysics, geochemistry, mining engineering, and petroleum engineering. Teachers of these courses can also use this book to better understand their local geologic environment and geography.
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From the Jewish Heartland: Two Centuries of Midwest Foodways reveals the distinctive flavor of Jewish foods in the Midwest and tracks regional culinary changes through time. Exploring Jewish culinary innovation in America's heartland from the 1800s to today, Ellen F. Steinberg and Jack H. Prost examine recipes from numerous midwestern sources, both kosher and nonkosher, including Jewish homemakers' handwritten manuscripts and notebooks, published journals and newspaper columns, and interviews with Jewish cooks, bakers, and delicatessen owners. With the influx of hundreds of thousands of Jews during the late nineteenth and early twentieth centuries came new recipes and foodways that transformed the culture of the region. Settling into the cities, towns, and farm communities of Ohio, Indiana, Wisconsin, Michigan, Illinois, Missouri, Iowa, and Minnesota, Jewish immigrants incorporated local fruits, vegetables, and other comestibles into traditional recipes. Such incomparable gustatory delights include Tzizel bagels and rye breads coated in midwestern cornmeal, baklava studded with locally grown cranberries, dark pumpernickel bread sprinkled with almonds and crunchy Iowa sunflower seeds, tangy ketchup concocted from wild sour grapes, Sephardic borekas (turnovers) made with sweet cherries from Michigan, rich Chicago cheesecakes, native huckleberry pie from St. Paul, and savory gefilte fish from Minnesota northern pike. Steinberg and Prost also consider the effect of improved preservation and transportation on rural and urban Jewish foodways, as reported in contemporary newspapers, magazines, and published accounts. They give special attention to the impact on these foodways of large-scale immigration, relocation, and Americanization processes during the nineteenth century and the efforts of social and culinary reformers to modify traditional Jewish food preparation and ingredients. Including dozens of sample recipes, From the Jewish Heartland: Two Centuries of Midwest Foodways takes readers on a memorable and unique tour of midwestern Jewish cooking and culture.
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