The frequency with which particular words are used in a text can tell us something meaningful both about that text and also about its author because their choice of words is seldom random. Focusing on the most frequent lexical items of a number of generated word frequency lists can help us to determine whether all the texts are written by the same author. Alternatively, they might wish to determine whether the most frequent words of a given text (captured by its word frequency list) are suggestive of potentially meaningful patterns that could have been overlooked had the text been read manually. This edited collection brings together cutting-edge research written by leading experts in the field on the construction of word-lists for the analysis of both frequency and keyword usage. Taken together, these papers provide a comprehensive and up-to-date survey of the most exciting research being conducted in this subject.

Vols. for 1904-1926 include also decisions of the United States Board of General Appraisers.

Vols. for 1891-1897 include decisions of the United States Board of General Appraisers.

Where would eggs benedict be without hollandaise, spaghetti without Bolognese, tortilla chips without salsa, or French fries without ketchup? A world without sauces is a dull and dry world indeed. But what exactly are sauces? How did they become a crucial element in every country’s cuisine? Maryann Tebben answers these questions in this flavorful history, giving sauces their due as a highly debatable but essential part of our culinary habits. Tebben begins in fifth-century China with its many fermented sauces, then follows them along trade routes from East to West as they become a commodity and helped seafarers add flavor to their rations. Tracing the evolution of food technology, she explores the development of the art of sauce creation and examines the foams, ices, and smokes—barely recognizable as sauces—that are found in the increasingly popular world of molecular gastronomy. Tebben also investigates the many controversies that have sprung up around sauces—how salsa has overtaken ketchup in popularity in the United States, and how British Worcestershire sauce actually originated in India—and offers tantalizing historical comparisons such as that between ketchup and Tabasco. A charming look at the source of soy sauce, mole, beurre blanc, and more, Sauces will please expert chefs and novice sauciers alike.

Beginning with 1915 the Abstracts of decisions of the United States Customs court are included