This book is about designing for food. It explores three fast transforming urban sites in London, centred on the regenerating spaces of Borough, Broadway and Exmouth Markets. It suggests that ‘food quarters’ have emerged in each place, modelling new forms of interconnection between physical design and social processes in which food-related renewal is at the heart. Using case study research, informed by design, morphological and social science techniques, the book explores how the interplay between compact city design and social practices focused on food, strongly influences the making of everyday life in these places. It demonstrates that the quarters have at once enriched the experience of food and eating, and increased urban sustainability and conviviality in and around previously moribund food spaces, while paradoxically contributing to gentrification effects. The book frames this experience within more spatially dominant approaches to city design, which seem to close off convivial food options and choices that would support a more satisfying and resilient urban life. The book draws some conclusions about the complexities of designing and planning for food-led renewal that might apply more broadly to other places in London and potentially to other cities in future.

Redwood City's slogan, "Climate Best By Government Test," describes the fair weather at San Mateo County's seat, which was established in 1851 as the bayside terminus for the peninsula's lumber industry. Wharfs located along Redwood Creek formed the basis of the town's commercial district, and in the 20th century, the city's port expanded with new industries, such as the Pacific-Portland Cement Company, the Morgan Oyster Company, and Leslie Salt. Meanwhile, Redwood City's downtown area hosted many civic events, numerous theaters, and the region's largest retail district. In the 1950s, the city grew along Woodside Road and, soon thereafter, when Redwood Shores was added to its boundaries, expanded north. Today Redwood City has come full circle with a revitalized downtown and a beautifully restored courthouse square.

(Applause Books). A companion to the six-part PBS documentary series, Broadway: The American Musical is the first comprehensive history of the musical, from its roots at the turn of the 20th century through the smashing successes of the new millennium. The in-depth text is lavishly illustrated with a treasure trove of photographs, sheet-music covers, posters, scenic renderings, production stills, rehearsal shots and caricatures, many previously unpublished. Revised and updated, with a brand-new foreword by Julie Andrews and new material on all the Broadway musicals through the 2009-2010 season.

Reprint of the original, first published in 1862.

Bring the Flavor of Vietnam to Your Kitchen Salty, sweet, bitter, sour, and spicy: these are the flavorful tenets of Vietnamese cuisine. This exhilarating culinary culture is rich but light, deeply flavorful but made with simple ingredients, and filling while also easy to prepare. That's the message that authors Van Tran and Anh Vu wanted to bring to a hungry crowd when they opened their banh mi stall in London, an international city that surprisingly lacked the tastes of the authors' childhoods in Hanoi. As their business expanded, The Vietnamese Market Cookbook followed. The recipes are simpler than you might think but explode with the purest flavors of vegetables, seafood, lean meats, spices, chiles, and treasured Vietnamese condiments like fish sauce. Old and new favorites collide: Asparagus and Crabmeat Soup, Papaya Salad with Crispy Anchovies, Claypot Chicken with Ginger, Sea Bass Carpaccio, Kumquat Jasmine Iced Tea, and Crè Caramel. From chapters like "Sweetness and Happiness" to "Spiciness and Adventure" and "Saltiness and Healing," this lusciously filling book will bring a little bit of Vietnam into your home.