Stone walls, concrete walls, chain-link walls, border walls: we live in a world of walls. Walls mark sacred space and embody earthly power. They maintain peace and cause war. They enforce separation and create unity. They express identity and build community. Yard to nation, city to self, walls define and dissect our lives. And, for Thomas Oles, it is time to broaden our ideas of what they can—and must—do. In Walls, Oles shows how our minds and our politics are shaped by–and shape–our divisions in the landscape. He traces the rich array of practices and meanings connected to the making and marking of boundaries across history and prehistory, and he describes how these practices have declined in recent centuries. The consequence, he argues, is all around us in the contemporary landscape, riven by walls shoddy in material and mean in spirit. Yet even today, Oles demonstrates, every wall remains potentially an opening, a stage, that critical place in the landscape where people present themselves and define their obligations to one another. In an evocative epilogue, Oles brings to life a society of productive, intentional, and ethical enclosure—one that will leave readers more hopeful about the divided landscapes of the future.
Fieldwork in Landscape Architecture: Methods, Actions, Tools addresses the initial encounters between landscape designer and landscape site, an encounter that determines the entire course of the design process. The book offers a four-part framework (‘what you seek,’ ‘what you carry,’ ‘how you act,’ and ‘what you leave behind’) for learning and practicing fieldwork as a landscape design skill, and contains over sixty first-person accounts by international practitioners and educators about the methods and tools they bring to the field, from drones to dance. The first title of its kind, Fieldwork will be an invaluable resource for students and instructors of landscape architecture, as well as for anyone interested in the practice and experience of direct encounter with real places.
Explores the little-known aspect of modern parapolitical history that interconnects the lingering mysteries of America's most notorious assassination and its weird ufological subculture. JFK & UFO examines the denizens of the bizarre, semi-spook underground reflecting a stranger and more true history than that offered by the mainstream. Research includes: Ray Palmer and the original 'moon hoax', the Nazi connection and what Kenneth Arnold came to believe about UFOs.
James Beard Award Winner IACP Award Winner Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.
Inspired and led by sporting magnate Albert Goodwill Spalding, two teams of baseball players circled the globe for six months in 1888-1889 competing in such far away destinations as Australia, Sri Lanka and Egypt. These players, however, represented much more than mere pleasure-seekers. In this lively narrative, Zeiler explores the ways in which the Spalding World Baseball Tour drew on elements of cultural diplomacy to inject American values and power into the international arena. Through his chronicle of baseball history, games, and experiences, Zeiler explores expressions of imperial dreams through globalization's instruments of free enterprise, webs of modern communication and transport, cultural ordering of races and societies, and a strident nationalism that galvanized notions of American uniqueness. Spalding linked baseball to a U.S. presence overseas, viewing the world as a market ripe for the infusion of American ideas, products and energy. Through globalization during the Gilded Age, he and other Americans penetrated the globe and laid the foundation for an empire formally acquired just a decade after their tour.
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