Looking mainly at the years following the British victory in the second Boer War, from 1902 to 1930, Foster examines the influence of painting, writing, architecture, and photography on the construction of a shared, romanticized landscape subjectivity that was perceived as inseparable from “being South African”, and thus helped forge the imagined community of white South Africa.

A loving family, a family catastrophy, and strange occurrences that test their beliefs. It is always catastrophic when the life cycle goes full circle and we lose someone near and dear to us. But do we really lose them totally? That is the question that surrounds a suburban family as they witness events that press the limits of reality and make them wonder if their really is life and death.

An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.

This book is a collection of true stories that happened in the life of the author Del Hart on a dairy farm in Central Pennsylvania. After Del was blessed with his own children, he would often lie with one of them in bed at bedtime and tell these stories loud enough in order that all four children could hear in the adjoining bedrooms before they went to sleep. All the stories deal with Del's family. His family consisted of his mom and dad, Judy, Rod, his twin sister Deb, and Matthew. Judy was three years older than Del, and Rod was one year older. Matthew was born fourteen years later than his other brothers and sisters. For this reason, Matthew is not mentioned in many of the stories. Even though the stories occur at different times in Del's early life, they all begin with the same sentence. Del's children loved this group of words and would often start the story by reciting this sentence. Their dad would then choose a story, from memory, and finish it. Del's children, Leah, Thomas, Lydia, and Timothy, heard one story each night and, in time, heard these stories many times. However, Picking Up Pears, The Bees Nest and Deb's Shoe, and The Cow Story were some of their favorites. Del would like to thank his children for the special times he shared with them during these bedtime stories. The stories you are about to read have all been heard by Del's children many times. Del hopes that you will enjoy these stories as his children did.