Richard Drake has skillfully woven together the various strands of the Appalachian experience into a sweeping whole. Touching upon folk traditions, health care, the environment, higher education, the role of blacks and women, and much more, Drake offers a compelling social history of a unique American region. The Appalachian region, extending from Alabama in the South up to the Allegheny highlands of Pennsylvania, has historically been characterized by its largely rural populations, rich natural resources that have fueled industry in other parts of the country, and the strong and wild, undeveloped land. The rugged geography of the region allowed Native American societies, especially the Cherokee, to flourish. Early white settlers tended to favor a self-sufficient approach to farming, contrary to the land grabbing and plantation building going on elsewhere in the South. The growth of a market economy and competition from other agricultural areas of the country sparked an economic decline of the region's rural population at least as early as 1830. The Civil War and the sometimes hostile legislation of Reconstruction made life even more difficult for rural Appalachians. Recent history of the region is marked by the corporate exploitation of resources. Regional oil, gas, and coal had attracted some industry even before the Civil War, but the postwar years saw an immense expansion of American industry, nearly all of which relied heavily on Appalachian fossil fuels, particularly coal. What was initially a boon to the region eventually brought financial disaster to many mountain people as unsafe working conditions and strip mining ravaged the land and its inhabitants. A History of Appalachia also examines pockets of urbanization in Appalachia. Chemical, textile, and other industries have encouraged the development of urban areas. At the same time, radio, television, and the internet provide residents direct links to cultures from all over the world. The author looks at the process of urbanization as it belies commonly held notions about the region's rural character.

In 1853, emancipationist Cassius M. Clay gave a portion of his land holdings in central Kentucky to Rev. John G. Fee. Together they had a vision of building a community for all people of the earth, regardless of race, color, creed, gender, or class. Berea College was founded in 1855 with the same principles in mind, becoming the first interracial and coeducational college in the South. By the 1920s, Berea was a popular stopping point for travelers driving the Dixie Highway, highlighted by the Boone Tavern, which opened in 1909. Images of America: Berea takes readers on a pictorial journey of Bereas history, the growth of the college, and the flourishing artisan community with more than 200 images selected from the extensive Berea College Archives, private collections, and other sources.

Who Was Who in America preserves the lifetime accomplishments of many world history-makers. Extending a tradition of excellence in recording and publishing essential data, Who Was Who in America has proved its unqiueness and usefulness in countless research applications. Each biographical entry provides personal data unavailable in any other source: family relationships, political affiliations, key positions held, awards, published writings, and other basic facts and vital statistics. Approximately every three years, sketches of Marquis Who's Who Biographees who have died since publication of the prior volume of Who Was Who in America are incorporated into a new compilation. Who Was Who in America is publisher in 14 convenient, chronological volumes which may be purchased separately or together.

Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.