Reproduction of the original. The publishing house Megali specialises in reproducing historical works in large print to make reading easier for people with impaired vision.

Old New Orleans is truly George Washington Cable's main character. To be sure, the great Louisiana writer of the late 19th century populates his short stories with fictive personages who possess fascinating characteristics and do interesting things; but what ultimately gives Cable's work its power is the painstaking accuracy with which he conveys not only the physical locale, but also the spirit, of the fascinating and multicultural city of New Orleans.

A twentieth century cookbook featuring the food, cooking techniques and culinary history of the Creole people in New Orleans. One of the world's most unusual and exciting cooking styles, New Orleans Creole cookery melds a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and most of all, a panoply of French styles, from the haute cuisine of Paris to the hearty fare of Provence. Assembled at the turn of the twentieth century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of enticing recipes including fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, and many other delectable dishes. A wealth of introductory material explains the traditional French manner of preparing foods, and a practical selection of full menus features suggestions for both everyday and festive meals.

Adopting an interdisciplinary approach, this volume explores representations of skin in literature, art, art history, visual media, and medicine and its history. The essays collected here probe the symbolic potential of skin as a shifting sign in various historical and cultural contexts, and also examine the material and organic properties of the body’s largest organ. They deal with skin as a sensual organ, as an interface or contact zone, as the visual marker of identity, and as a lieu de memoire in different periods and media. In its material characteristics, skin is regarded as a medium, a canvas, a surface, and an object of both artistic and medical investigations. The contributions investigate representations of skin in sculpture, painting, film, and fictional, as well as non-fictional, texts from the 16th century to the present. The topics addressed here include the problematic representation of racial identity via skin colour in various media; the sensual qualities of the skin, such as smell or taste; the form and function of tattoos as markers of personal, as well as collective, identity; and scars as signifiers of personal pain and collective suffering.

This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.

DigiCat Publishing presents to you this special edition of "History of American Literature" by Reuben Post Halleck. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.

Louisiana Creole Literature is a broad-ranging critical reading of belles lettres—in both French and English—connected to and generally produced by the distinctive Louisiana Creole peoples, chiefly in the southeastern part of the state. The book covers primarily the nineteenth and twentieth centuries, the flourishing period during which the term Creole had broad and contested cultural reference in Louisiana. The study consists in part of literary history and biography. When available and appropriate, each discussion—arranged chronologically—provides pertinent personal information on authors, as well as publishing facts. Readers will find also summaries and evaluation of key texts, some virtually unknown, others of difficult access. Brosman illuminates the biographies and works of Kate Chopin, Lafcadio Hearn, George Washington Cable, Grace King, and Adolphe Duhart, among others. In addition, she challenges views that appear to be skewed regarding canon formation. The book places emphasis on poetry and fiction, reaching from early nineteenth-century writing through the twentieth century to selected works by poets still writing in the early twenty-first century. A few plays are treated also, especially by Victor Séjour. Louisiana Creole Literature examines at length the writings of important Francophone figures, and certain Anglophone novelists likewise receive extended treatment. Since much of nineteenth-century Louisiana literature was transnational, the book considers Creole-based works which appeared in Paris as well as those published locally.