A book of strong and masculine flavors, Manly Food is a feast of high quality recipes and expert instruction, designed to appeal to the tastes and interests of men. The 18 chapters are arranged by areas of interest, including Pure Meat, Manly Cocktails, Chili and Spice as well as by occasion, including Grill and Barbecue, Fast Food, TV Dinners, and Hangover Cures, giving the reader a collection of recipes perfect for entertaining crowds, finding an impressive menu for two, or just how to cook the perfect burger. There are 200 recipes, and the book also contains a butchery guide as well as other useful tips on building a barbecue from scratch or sharpening knives.

A study of what American cookbooks from the 1790s to the 1960s can show us about gender roles, food, and culture of their time. From the first edition of The Fannie Farmer Cookbook to the latest works by today’s celebrity chefs, cookbooks reflect more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. In Manly Meals and Mom’s Home Cooking, Jessamyn Neuhaus offers a perceptive and piquant analysis of the tone and content of American cookbooks published between the 1790s and the 1960s, adroitly uncovering the cultural assumptions and anxieties—particularly about women and domesticity—they contain. Neuhaus’s in-depth survey of these cookbooks questions the supposedly straightforward lessons about food preparation they imparted. While she finds that cookbooks aimed to make readers—mainly white, middle-class women—into effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks, she notes that the phenomenal popularity of Peg Bracken’s 1960 cookbook, The I Hate to Cook Book, attests to the limitations of this kind of indoctrination. At the same time, she explores the proliferation of bachelor cookbooks aimed at “the man in the kitchen” and the biases they display about male and female abilities, tastes, and responsibilities. Neuhaus also addresses the impact of World War II rationing on homefront cuisine; the introduction of new culinary technologies, gourmet sensibilities, and ethnic foods into American kitchens; and developments in the cookbook industry since the 1960s. More than a history of the cookbook, Manly Meals and Mom’s Home Cooking provides an absorbing and enlightening account of gender and food in modern America. “An engaging analysis . . . Neuhaus provides a rich and well-researched cultural history of American gender roles through her clever use of cookbooks.” —Sarah Eppler Janda, History: Reviews of New Books “With sound scholarship and a focus on prescriptive food literature, Manly Meals makes an original and useful contribution to our understanding of how gender roles are institutionalized and perpetuated.” —Warren Belasco, senior editor of The Oxford Encyclopedia of American Food and Drink “An excellent addition to the history of women’s roles in America, as well as to the history of cookbooks.” —Choice

Get the Summary of William Lewis Manly's Death Valley in '49 in 20 minutes. Please note: This is a summary & not the original book. "Death Valley in '49" is an autobiographical account by William Lewis Manly, detailing his experiences during the California Gold Rush. Born into a modest farming family, Manly's early life was characterized by hard work and self-reliance. In 1829, his family moved westward to Michigan, where they continued farming...

An interdisciplinary framework for sustainable helping through cross-system collaboration This hands-on resource provides clear, practical guidance for supportive service professionals working in a home-based environment. Drawing on best practices from a range of disciplines, this book provides a clear map for dealing with the complex and often ambiguous situations that arise with individuals and families, with applications extending to supervision and organizational change. Readers gain the advice and insight of real-world frontline helpers, as well as those who receive care, highlighting new ways to approach the work and re-think previous conceptualizations of problems and strengths. Helping efforts are organized around a shared, forward-thinking vision that anticipates obstacles and draws on existing and potential supports in developing a collaborative plan of action. The book begins with stories that illustrate core concepts and context, presenting a number of useful ideas that can reorient behavioral services while outlining a principle-based practice framework to help workers stay grounded and focused. Problems are addressed, and strength-based work is expanded into richer conversations about strengths in the context of intention and purpose, value and belief, hopes, dreams, and commitments. Topics include: Contextual guidance with helping maps Engaging people and re-thinking problems and strengths Dilemmas in home and community services Sustainable helping through collaboration and support A strong collaboration between natural networks, communities, and trained professionals across systems creates an effective helping endeavor. Ensuring sustainability may involve promoting systems change, and building institutional supports for specific supervisory, management, and organizational practices. Collaborative Helping provides a framework for organizing these efforts into a coherent whole, serving the needs of supportive services workers across sectors.

The phrase "dude food" likely brings to mind a range of images: burgers stacked impossibly high with an assortment of toppings that were themselves once considered a meal; crazed sports fans demolishing plates of radioactively hot wings; barbecued or bacon-wrapped . . . anything. But there is much more to the phenomenon of dude food than what's on the plate. Emily J. H. Contois's provocative book begins with the dude himself—a man who retains a degree of masculine privilege but doesn't meet traditional standards of economic and social success or manly self-control. In the Great Recession's aftermath, dude masculinity collided with food producers and marketers desperate to find new customers. The result was a wave of new diet sodas and yogurts marketed with dude-friendly stereotypes, a transformation of food media, and weight loss programs just for guys. In a work brimming with fresh insights about contemporary American food media and culture, Contois shows how the gendered world of food production and consumption has influenced the way we eat and how food itself is central to the contest over our identities.

The Rough Guide to Sydney is the ultimate handbook to this vibrant city. Features include: - Full-colour section introducing Sydney's highlights. - Lively coverage of every attraction, from catching a wave at Bondi Beach or scaling the Harbour Bridge to watching a film under the stars. - Critical reviews of restaurants and accommodation for every price range, plus the lowdown on the best places to drink, dance, swim and shop. - Detailed accounts of city escapes including wine tasting in the Hunter Valley, bushwalking in the Blue Mountains and cruising on the Hawkesbury River. - Maps and plans covering the city and day-trips.