Digital technology and the Internet have revolutionized film criticism, programming, and preservation in deeply paradoxical ways. The Internet allows almost everyone to participate in critical discourse, but many print publications and salaried positions for professional film critics have been eliminated. Digital technologies have broadened access to filmmaking capabilities, as well as making thousands of older films available on DVD and electronically. At the same time, however, fewer older films can be viewed in their original celluloid format, and newer, digitally produced films that have no "material" prototype are threatened by ever-changing servers that render them obsolete and inaccessible. Cineaste, one of the oldest and most influential publications focusing on film, has investigated these trends through a series of symposia with the top film critics, programmers, and preservationists in the United States and beyond. This volume compiles several of these symposia: "Film Criticism in America Today" (2000), "International Film Criticism Today" (2005), "Film Criticism in the Age of the Internet" (2008), "Film Criticism: The Next Generation" (2013), "The Art of Repertory Film Exhibition and Digital Age Challenges" (2010), and "Film Preservation in the Digital Age" (2011). It also includes interviews with the late, celebrated New Yorker film critic Pauline Kael and the critic John Bloom ("Joe Bob Briggs"), as well as interviews with the programmers/curators Peter von Bagh and Mark Cousins and with the film preservationist George Feltenstein. This authoritative collection of primary-source documents will be essential reading for scholars, students, and film enthusiasts.

Presents a tour of Argentina's wine region, with information about the climate, local attractions, wine varieties, and local cuisine of each location.

"[Poppy’s] recipes are unshowy, unfussy (for all her Michelin training) and simply make you want to go skipping into the kitchen to cook."—Nigella Lawson, Nigella.com With Chef and TikTok sensation Poppy O’Toole you'll learn the basics, up your cooking game, with delicious results every time. This is a cookbook with no judgement. Together, we’ll learn how to make incredible food at home. We’ll start with the basics: 12 core recipes (or go-to skills) that everyone needs to know, like how to make a pasta sauce, roast a chicken or make a killer salad dressing. Then we’ll use these core skills as a base for delicious and adaptable recipes that will up your cooking game—the Staple, the Brunch, the Potato Hero (of course they make an appearance) and the Fancy AF. So, once you’ve nailed that classic tomato sauce (which I promise will become the new go-to in your kitchen), you can stir it through pasta, or bake it with eggs for the perfect Shakshuka and, before you know it, you’ll be getting real fancy and making a show-stopping Chicken Parmigiana to impress your friends. I'll walk you through 75 delicious recipes, including: White Sauce: think Mac and Cheese and Bacon-y Garlicky Gratin. Dough: easy flatbreads for Halloumi Avo Breads and Salmon Tikka wraps. Emulsions: Chicken Caesar Salad with homemade mayo and next level Steak Béarnaise with Hollandaise and Crunchy Roast Chips. Meringue: from Eton Mess Pancakes through to Simply the Zest Lemon Meringue Pie Whether you’re completely new to the kitchen or looking to elevate your basics with clever tricks, my step-by-step guidance will help you nail delicious food every time. As a Michelin-trained chef with over ten years’ experience in professional kitchens, I’ve done the years of training so you don’t have to. It’s okay to make a few mistakes along the way, and together, we'll help you fix them and achieve incredible results at home. I am passionate about the importance of great food at home, every day—it’s what we all deserve. This is not just the food you want. It’s the food you need.

Includes section, "Recent book acquisitions" (varies: Recent United States publications) formerly published separately by the U.S. Army Medical Library.

From easy-to-prepare rib steaks marinated in Pinot Noir to the delicious surprise of a gratin of chicken and Gruyre cheese cooked in Bourgogne blanc, each of the 100 recipes in this book gives detailed wine notes and, where appropriate, butcher's notes and make-ahead tips. 24 color photos.