Accounts of the Arab Spring often focus on the role of youth coalitions, the use of social media, and the tactics of the Tahrir Square occupation. This authoritative and original book argues that collective action by organised workers played a fundamental role in the Egyptian revolution, which erupted after years of strikes and social protests. Drawing on the authors' decade-long experience of reporting on and researching the Egyptian labour movement, the book provides the first in-depth account of the emergence of independent trade unions and workers' militancy during Mubarak's last years in power, and and their destabilising impact on the post-revolutionary regimes.

A multivocal account of why Egypt's defeated revolution remains a watershed in the country's political history. Bread and Freedom offers a new account of Egypt's 2011 revolutionary mobilization, based on a documentary record hidden in plain sight—party manifestos, military communiqués, open letters, constitutional contentions, protest slogans, parliamentary debates, and court decisions. A rich trove of political arguments, the sources reveal a range of actors vying over the fundamental question in politics: who holds ultimate political authority. The revolution's tangled events engaged competing claims to sovereignty made by insurgent forces and entrenched interests alike, a vital contest that was terminated by the 2013 military coup and its aftermath. Now a decade after the 2011 Arab uprisings, Mona El-Ghobashy rethinks how we study revolutions, looking past causes and consequences to train our sights on the collisions of revolutionary politics. She moves beyond the simple judgments that once celebrated Egypt's revolution as an awe-inspiring irruption of people power or now label it a tragic failure. Revisiting the revolutionary interregnum of 2011–2013, Bread and Freedom takes seriously the political conflicts that developed after the ouster of President Hosni Mubarak, an eventful thirty months when it was impossible to rule Egypt without the Egyptians.

From the author of the acclaimed The Dry Grass of August comes a richly researched yet lyrical Southern-set novel that explores the conflicts of gentrification—a moving story of loss, love, and resilience. In 1961 Charlotte, North Carolina, the predominantly black neighborhood of Brooklyn is a bustling city within a city. Self-contained and vibrant, it has its own restaurants, schools, theaters, churches, and night clubs. There are shotgun shacks and poverty, along with well-maintained houses like the one Loraylee Hawkins shares with her young son, Hawk, her Uncle Ray, and her grandmother, Bibi. Loraylee’s love for Archibald Griffin, Hawk’s white father and manager of the cafeteria where she works, must be kept secret in the segregated South. Loraylee has heard rumors that the city plans to bulldoze her neighborhood, claiming it’s dilapidated and dangerous. The government promises to provide new housing and relocate businesses. But locals like Pastor Ebenezer Polk, who’s facing the demolition of his church, know the value of Brooklyn does not lie in bricks and mortar. Generations have lived, loved, and died here, supporting and strengthening each other. Yet street by street, longtime residents are being forced out. And Loraylee, searching for a way to keep her family together, will form new alliances—and find an unexpected path that may yet lead her home.

Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves the use of diverse ingredients and additives aimed at imitating the viscoelastic properties of gluten and consequently obtaining quality bread products. However, developing gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process. Gluten-Free Bread Technology provides an overview of all fundamental issues and key factors associated with gluten-free bread technology, with the emphasis on the most recent findings on the subject. The promising results of the reviewed studies indicate that the gluten-free breads developed possess similar or better sensory attributes than those of control formulations, and some are even comparable to their wheat gluten-based counterparts. Chapters of this book focus on the role of additives, dough handling, and the physical, structural, sensory and nutritional properties of the gluten-free bread. The science of gluten intolerance is explained as well. With all relevant literature gathered and summarized in one place, this text will be an essential resource for both food scientists and industry professionals pursuing gluten-free formulations.​

One day you find out you have to adopt a gluten-free diet – or someone in your life does. So, you wonder: What’s gluten? Where is it found and how do I avoid it? How do I make gluten-free bread, rolls, pizza, cakes, crepes, muffins and pastries at home? What ingredients can I use? Is gluten-free bread just as nutritious as normal bread? Should I use commercial bread mixes, or is it better to make my own? Why? The authors of Gluten-Free Bread had these same questions on their minds. This book is their answer. The book has two parts. In part one, they address gluten in the diet, where it’s found, how to avoid it and above all, some alternative products and their properties. They identify and analyze nutritional facts of ingredients (types of flours, additives, yeasts and rising agents) that make gluten-free bread and pastries. They also look at how these ingredients affect the final product, how they can be combined and in what proportions. The second part focuses on the kitchen: they present techniques and tricks for gluten-free cooking, and 15 recipes for gluten-free breads, pizzas, crepes, savory tarts, cakes, muffins (cupcakes) and pastries. They offer alternatives for each recipe, including processes, tools (bread maker, mixer, kneading by hand) and types of flour that you can use to create your own variations.

A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cooking. In Bette Hagman's three earlier cookbooks, she worked with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies, to create recipes that actually taste good. Knowing from her own hard-won experience that bread is the greatest loss for the wheat, oats, rye, or barley intolerant, she has experimented with exciting new bean-based flours and now devotes an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a veritable cornucopia to be made in the oven or the bread machine for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life. Along with dozens of great recipes comes a medical foreword by Peter H. R. Green, M.D., of the College of Physicians and Surgeons of Columbia University; a beginner's guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies. The Gluten-Free Gourmet Bakes Bread joins Hagman's three previous books, each recognized as the best in this special diet category.

Now you can enjoy gluten-free bread at home every day easily, affordably, and deliciously. The Gluten-Free Bread Machine Cookbook takes the expense, frustration, and difficulty out of baking gluten-free bread. Regardless of what bread machine you own, Jane Bonacci and Shannon Kinsella's new cookbook will make gluten-free bread an everyday enjoyment. Whether you're obsessed with sourdough, love holiday breads, or are interested in gluten-free pizza dough, focaccia, and more - this book covers it all, including helpful explanations, tips and tricks, and a wide range of bread machine brands and models. It'll even let you know when to use that "gluten-free" setting on your bread maker and when it's better to just avoid it.

Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research. The Author Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland Also available from Wiley-Blackwell Management of Food Allergens Edited by J. Coutts and R. Fielder ISBN 9781405167581 Bakery Manufacture and Quality - Water Control and Effects Second Edition S. Cauvain and L. Young ISBN 9781405176132 Whole Grains and Health Edited by L. Marquart et al ISBN 9780813807775

Contemporary Western society has a strange relationship with freedom. Unbridled subjective liberty and narrow fundamentalism pull away from each other in mutual loathing while sociological forces seek to manipulate both sides. The church needs to recover and reconstruct a theology of freedom to navigate between the perils of both extremes and to avoid being manipulated by these forces. Just as biblical figures are taught through parables and metaphors, this book uses jazz improvisation as an analogy for Christian freedom. Just as jazz improvisation relies on successfully navigating constraints such as the history and traditions of jazz, jazz theory, and musical instruments, so Christian freedom also relies on constraints such as the biblical canon, church history, theology, and the church itself. Through understanding the freedom jazz musicians enjoy in making music together, we can better understand how Christian freedom might be enacted in daily life. If Western churches discover and enact Christian freedom in a meaningful way, the songs that they improvise will be as siren calls to people in chains.

In an age of accelerating ecological crises, global inequalities and democratic fragility, it has become crucial to achieve renewed articulations of human commonality. With anchorage in critical theory as well as world literary studies, this volume approaches literature - and modes of literary thinking - as a key resource for such a task. "Universality" is understood here not as an established "universalism", but as a horizon towards which intellectual inquiry and literary practices orient themselves. In the field of world literature, there is by now a wide repertoire of epistemological resources through which claims to universality can be both questioned and reconfigured. If, at one end of the spectrum, world literature confronts us with the spectre of homogenisation and the commodification of difference under a regime of global capitalism, at another end renewed forms of philological, anthropological and ecological attentiveness to the particulars of languages and texts within the crucible of connected histories allow for defamiliarising perspectives both on received historical narratives and aesthetic practices. Vernacularity emerges here as a central point of reference for constructing the universal from within the particular, the idiomatic, and the experiences of social subordination or complicity.