"This is the colorful and dramatic biography of two of America's most controversial entrepreneurs: Moses Louis Annenberg, 'the racing wire king, ' who built his fortune in racketeering, invested it in publishing, and lost much of it in the biggest tax evasion case in United States history; and his son, Walter, launcher of TV Guide and Seventeen magazines and former ambassador to Great Britain."--Jacket.

Cover -- Title -- Copyright -- Contents -- List of Illustrations -- Notes on Contributors -- Acknowledgements -- 1 The city and its regulations: Unexpected margins -- Part I Space and state regulation: The urban interstices -- 2 Markets and marginality in Beirut -- 3 The tremendous making and unmaking of the peripheries in current Istanbul -- 4 Resilient forms of urbanity on the margins? Al-Kherba: A vivid market in a damaged section of the medina of Tunis -- 5 Whose margins? Marginality, poverty and the moral geography of pre-Soviet Bukhara -- 6 On the margins of the city: Izmir Prison in the late Ottoman Empire -- Part II Diversity and moral policing: Making claims through marginalisation -- 7 'Texas': An off-centre district at the heart of nightlife in Odienné -- 8 The Manyema in colonial Dar es Salaam (Tanzania) between urban margins and regional connections -- 9 On the margins: Suburban space and religious deviancy in Jakarta and Kuala Lumpur -- 10 Ethnic differentiation and conflict dynamics: Uzbeks' marginalisation and non-marginalisation in southern Kyrgyzstan -- Index

Now you can discover some of Switzerland's finest recipes and culinary traditions. A Taste of Switzerland includes more than 50 recipes of specialities from all regions of Switzerland. Chapters focus on festivities, breads, cheeses, sausages, game and mushrooms, the significance of chocolate, fruits, wine, and the art of the Swiss hotelier. There is a bibliography, a list of food and wine museums, an index and 119 luscious colour photographs. Swiss food, folklore, history and traditions are interspersed with many recipes to give you a tempting taste of the richness of the country's diverse gastronomic cultures. Sue Style's writing stimulates more than your taste buds as she describes the delectable flavours that give a unique identity to each region. She takes you to dairies, vineyards, butchers and bakers, as well as to some of Switzerland's finest restaurants and hotels and shares with you her many impressions, anecdotes - and of course recipes. Clear and simple instructions enable you to prepare a whole range of Swiss dishes and specialities.