This lively, handsomely illustrated, first-of-its-kind book celebrates the food of the American South in all its glorious variety—yesterday, today, at home, on the road, in history. It brings us the story of Southern cooking; a guide for more than 200 restaurants in eleven Southern states; a compilation of more than 150 time-honored Southern foods; a wonderfully useful annotated bibliography of more than 250 Southern cookbooks; and a collection of more than 200 opinionated, funny, nostalgic, or mouth-watering short selections (from George Washington Carver on sweet potatoes to Flannery O’Connor on collard greens). Here, in sum, is the flavor and feel of what it has meant for Southerners, over the generations, to gather at the table—in a book that’s for reading, for cooking, for eating (in or out), for referring to, for browsing in, and, above all, for enjoying.

The book focuses on the heroism of Jews throughout Europe who risked their lives to save their coreligionists under Nazi rule. The contributors discuss and analyze the actions of Jews who rescued other Jews from the hands of the Nazis. These actions took place, to different degrees, in Germany, in Axis states and all across Nazi-occupied Europe, from the early stages of persecution until the war's end, in the framework of collaborative efforts and individual initiatives. The Jews who rescued other Jews during the Holocaust came like their non-Jewish counterparts from different backgrounds: men and women, old and young, religious and secular, wealthy and poor, educated and uneducated. The rescue missions took place in ghettos, areas without ghettos, jails, camps, hospitals, children's homes, schools, monasteries, in hiding. This book focuses on these rescue missions and the people behind them, reminding us of their courage and willingness to act, even when it put their own lives in danger.

Papers from a conference of Committee on Canadian Labour History and Llafur, the Society for the Study of Welsh Labour History, held in April 1987 near Newtown in Mid-Wales.