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The Mentoris Project Podcast: Fermi’s Gifts with Author, Kate Fuglei [Audio]

May 20th, 2019 Comments off

I am the technical producer on this podcast which is hosted by my wife, Dr. Rosanne Welch! A true family project! — Douglas

The Mentoris Project Podcast: Fermi's Gifts with Author, Kate Fuglei [Audio]The Mentoris Project Podcast: Fermi's Gifts with Author, Kate Fuglei [Audio]

The Mentoris Project Podcast: Fermi’s Gifts with Author, Kate Fuglei

Hosted by Dr. Rosanne Welch

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Today’s guest is Kate Fuglei, author of Fermi’s Gifts: A Novel Based on the life of Enrico Fermi. Fermi is known as the “architect of the nuclear age” and for his work on the Manhattan Project during World War II. 


About the Author

An actress, singer, and writer, Fuglei created a one-woman show, Rachel Calof,  based on the memoir of a Jewish homesteader, and has performed it around America. It won Best Musical at the 2015 United Solo Festival in New York City. Fuglei has appeared in more than forty roles in episodic television and film, and she was in the First National Broadway tour of Spring Awakening

Based in Los Angeles, she has played leading roles in regional theaters across the country, among them Arena Stage, the Public Theater in NYC, and the La Jolla Playhouse. Two of her short stories appear as part of Sister Writereaters, a book of essays about motherhood and food. katefuglei.com

Fuglei is the author of two Mentoris Project books: Fermi’s Gifts: A Novel Based on the Life of Enrico Fermi and The Soul of a Child: A Novel Based on the Life of Maria Montessori.

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The Mentoris Project Podcast: A.P. Giannini: The People’s Banker by Francesca Valente [Audio]

May 7th, 2019 Comments off

I am the technical producer on this podcast! — Douglas

Giannini Icon 3 28Valente+photo

The Mentoris Project Podcast: A.P. Giannini: The People’s Banker by Francesca Valente

Hosted by Dr. Rosanne Welch

Listen Now

Play

Today’s guest Francesca Valente, author of A.P. Giannini: The People’s Banker.

In spite of devastating personal obstacles, such as the death of his father, Giannini became the world’s leading banker of the twentieth century. Raised by hardworking peasant immigrants in what was considered a backwater area of California, Giannini received his economic education in an unconventional way, paving the way for his rise to prosperity.  

Founding the Bank of Italy for poor immigrant families, he wanted to overcome the barriers put in place by the conservative current banking elite to fulfill the dreams of “little guys.”  

Soon, the Bank of Italy became the Bank of America and the poor Italian was now in a position to help dreamers such as Walt Disney achieve their own dreams. Giannini also shaped the San Francisco skyline by financing the bold Golden Gate Bridge. His influences and hard work can be seen all over the country, simply because he believed in “a more general distribution of wealth and happiness.” 

About the Author

A journalist and a cultural mediator, Dr. Francesca Valente was director of several Italian Cultural Institutes (IIC) in North America for more than thirty years. In her most recent post in Los Angeles, she coordinated the eight IIC of USA and Canada. She produced several short films, edited over 100 catalogues and publications, and translated thirty-five works by such renowned authors as Margaret Atwood, Giorgio Bassani, Leonard Cohen, Northrop Frye, Marshall McLuhan, Michael Ondaatje, and Pier Paolo Pasolini. She has lectured at University of California at Berkeley; University of Southern California; LUISS University and La Sapienza, Rome.

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Visit the Mentoris Project for more!


Also from the Mentoris Project

 

Want to use these books in your classroom? Contact the Mentoris Project!`

Categories: Audio, Books, History, Podcast, Show, Writing Tags:

Historical Cooking Books: The physiology of taste; Harder’s book of practical American cookery (1885) by Jules Arthur Harder – 27 in a series

April 28th, 2019 Comments off

Archive.org has a host of old cookery books (from mid-19th to mid-20th Century) available in many formats and on a host of topics. I happened across a few in my Pinterest feed and gone completely down the rabbit hole in this treasure trove of information. Sure some ideas might be out of date, but you never know what you might find when you explore these books. I’ll be sharing more books as I find them in the coming weeks. –Douglas


Historical Cooking Books: The physiology of taste; Harder’s book of practical American cookery (1885) by Jules Arthur Harder – 27 in a series

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books: The physiology of taste; Harder's book of practical American cookery (1885) by Jules Arthur Harder - 27 in a seriesHistorical Cooking Books: The physiology of taste; Harder's book of practical American cookery (1885) by Jules Arthur Harder - 27 in a series

Historical Cooking Books: The physiology of taste; Harder's book of practical American cookery (1885) by Jules Arthur Harder - 27 in a seriesHistorical Cooking Books: The physiology of taste; Harder's book of practical American cookery (1885) by Jules Arthur Harder - 27 in a series

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PREFACE.

“What ! ” the reader may exclaim “Another book on cookery ! Have we not Careme and Francatelli, Yatel and Soyer, Ude and Gouffe, Miss Acton and Mrs. Beeton, Meg Dodds and Mrs. Hale, and scores of other authorities on the same subject ? Must every cook be an author, and we be asked to read his book, as well as to eat of the dishes he prepares?” Gentle reader, it is to anticipate this possible state of mind, and to answer these probable questions, that this explanatory preface is submitted. Many a dish is cooked that is not worth the time and trouble, even by an ordinarily educated palate, given to its discussion, and many a book written especially on the subject of Cookery the reading of which is worse than time wasted. There have been innumerable Cook Books for popular use published, I grant you ; but if you ask nine out of ten persons who consult them, they will tell you they become more and more perplexed as they attempt to follow their guidance. The housekeeper will confess she has been led into errors by their vague recipes, injurious to the family health, and, at the same time, expensive to the family purse. It is to dissipate this fog enveloping the literature of the kitchen that the publication of the BOOK OF AMERICAN PRACTICAL COOKERY is undertaken. The author claims that the work is the result of a lifetime of study, constant observation, and practical experience in the best culinary establishments of both Continents. He, therefore, brings to his task a thorough knowledge of the subject, and asserts, fearless of successful contradiction, that the result of his labors will be the only competent, treatise applying culinary science especially to the material conditions of this country ever written. He intends it for a trustworthy guide to all what to eat and drink, and what to avoid.



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** Many of these books may be available from your local library. Check it out!
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Categories: Baking, Books, Cooking, Food, History Tags:

Historical Cooking Books: The American woman’s cook book (1939) by Ruth Berolzheimer – 26 in a series

April 16th, 2019 Comments off

Archive.org has a host of old cookery books (from mid-19th to mid-20th Century) available in many formats and on a host of topics. I happened across a few in my Pinterest feed and gone completely down the rabbit hole in this treasure trove of information. Sure some ideas might be out of date, but you never know what you might find when you explore these books. I’ll be sharing more books as I find them in the coming weeks. –Douglas


Historical Cooking Books: The American woman’s cook book by Ruth Berolzheimer – 26 in a series

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books: The American woman's cook book by Ruth Berolzheimer - 26 in a seriesHistorical Cooking Books: The American woman's cook book by Ruth Berolzheimer - 26 in a series

Historical Cooking Books: The American woman's cook book by Ruth Berolzheimer - 26 in a seriesHistorical Cooking Books: The American woman's cook book by Ruth Berolzheimer - 26 in a series

Available in PDF, Text, JPG formats, and more


USE OF RECIPES

To become a good cook requires more than the blind following of a recipe. This is frequently illustrated when several women living in the same community, all using the same recipe, obtain widely differing results. It is the reason so many cooks say, “I had good luck with my cake to-day,” or “I had bad luck with my bread yesterday.” Happily, luck causes neither the success nor the failure of a product. To become a good cook means to gain a knowledge of foods and how they behave, and skill in manipulating them. The recipe by itself, helpful as it is, will not produce a good product; the human being using the recipe must interpret it and must have skill in handling the materials it prescribes.

Some of the lessons which the person desiring to become a good cook should learn are given in the following pages. They will not be learned all at once; but if they are gradually mastered, luck will play a less important part in culinary conversation.

Reviewer: Judith Martin – favoritefavoritefavoritefavoritefavorite – December 15, 2009 
Subject: American Woman’s Cook Book (1939)

This is the book my mother lived by when it came to cooking for the family “army” when all 30 of them showed up for the Christmas Eve Party at our house. Her two sisters had this book as well, so they did some of the cooking and baking to keep Mom from having to do all the cooking in her tiny kitchen. And, as for entertaining, this book still has it all when it comes to table settings and where the water and wine glasses have to go
 
Publication date1939
PublisherChicago : Published for Culinary Arts Institute by Consolidated Book Publishers, Inc.
Digitizing sponsorMSN
LanguageEnglish
 
 
 
 
 
 


* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library

Categories: Books, Cooking, Drinks, Food, History, Shared Items Tags:

Free: Download 15,000+ Free Golden Age Comics from the Digital Comic Museum via Open Culture

April 2nd, 2019 Comments off
Another great, free, archival resource. So good to see this information being made available online for anyone to access! — Douglas
 

The Digital Comic Museum offers free access to hundreds of pre-1959 comic books, uploaded by users who often offer historical research and commentary alongside high-quality scans.

The site’s moderators and administrators are particularly careful to avoid posting non-public-domain comics (a complicated designation, as described in this forum thread). The resulting archive is devoid of many familiar comic-book characters, like those from Marvel, D.C., or Disney.

On the other hand, because of this restriction, the archive offers an interesting window into the themes of lesser-known comics in the Golden Age—romance, Westerns, combat, crime, supernatural and horror. The covers of the romance comics are great examples of popular art.




Historical Cooking Books: Famous old receipts used a hundred years and more in the kitchens of the North and the South (1908) by Jacqueline Harrison Smith – 25 in a series

March 26th, 2019 Comments off

Archive.org has a host of old cookery books (from mid-19th to mid-20th Century) available in many formats and on a host of topics. I happened across a few in my Pinterest feed and gone completely down the rabbit hole in this treasure trove of information. Sure some ideas might be out of date, but you never know what you might find when you explore these books. I’ll be sharing more books as I find them in the coming weeks. –Douglas


Historical Cooking Books: Famous old receipts used a hundred years and more in the kitchens of the North and the South (1908) by Jacqueline Harrison Smith – 25 in a series

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books: Famous old receipts used a hundred years and more in the kitchens of the North and the South (1908) by Jacqueline Harrison Smith - 25 in a seriesHistorical Cooking Books: Famous old receipts used a hundred years and more in the kitchens of the North and the South (1908) by Jacqueline Harrison Smith - 25 in a series

Available in PDF, Text, JPG formats, and more


INTRODUCTION.

The title of this book by itself conveys so much that any intro- duction to the many good things told in its pages seems superfluous. It certainly should not require any urging to induce all who can to read, mark, learn and inwardly digest them.

“One hundred years ago and more” brings before us a delightful period in our country’s history, and recalls the generous, cordial feel- ings which prevailed among our ancestors — that ” open-handed spirit, irank and blythe, of ancient hospitality,” which made the homes of the New World all that a stranger could desire.

We may reconcile ourselves to the passing of ” the fugaceous hospitalities of the snuffbox ” as needing the powdered wig and three- cornered hat to justify them. What a genuine ring there is in the words of Washington, referring to Mount Vernon, when he said : ” T.et the hospitality of the house with respect to the poor be kept up; let no one go hungry away.” And the cordiality of Jefferson while living in Philadelphia is delightfully expressed in a letter to Richard Peters: “Call on me whenever you come to town, and if it should be about the hour of three, I shall rejoice the more. You will find a bad dinner, a good glass of wine, and a host thankful for your favour and desirous of encouraging repetitions of it, wathout number, form, or ceremony.”

It was a time when there was truly that ” hospitality sitting with gladness,” w-hich all the luxuries of the present day cannot supply.

Publication date 1908
Publisher Philadelphia : J. Winston
Digitizing sponsor Boston Public Library
Language English


* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library

Categories: Books, Cooking, Food, History, Home, In the kitchen Tags:

Download 569 Free Art Books from The Metropolitan Museum of Art via Open Culture

February 23rd, 2019 Comments off
More intellectual enrichment for FREE with these museum books. Expand your mind! — Douglas
 
 

You could pay $118 on Amazon for the Metropolitan Museum of Art’s catalog The Art of Illumination: The Limbourg Brothers and the Belles Heures of Jean de France, Duc de Berry. Or you could pay $0 to download it at MetPublications, the site offering “five decades of Met Museum publications on art history available to read, download, and/or search for free.”

If that strikes you as an obvious choice, prepare to spend some serious time browsing MetPublications’ collection of free art books and catalogs.

[…]

Read Download 569 Free Art Books from The Metropolitan Museum of Art via Open Culture





An interesting link found among my daily reading

Historical Cooking Books: Simple Italian cookery (192) by Mabel Earl McGinnis – 24 in a series

February 10th, 2019 Comments off

Archive.org has a host of old cookery books (from mid-19th to mid-20th Century) available in many formats and on a host of topics. I happened across a few in my Pinterest feed and gone completely down the rabbit hole in this treasure trove of information. Sure some ideas might be out of date, but you never know what you might find when you explore these books. I’ll be sharing more books as I find them in the coming weeks. –Douglas


Historical Cooking Books: Simple Italian cookery (192) by Mabel Earl McGinnis – 24 in a series

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books: Simple Italian cookery (192) by Mabel Earl McGinnis - 24 in a seriesHistorical Cooking Books: Simple Italian cookery (192) by Mabel Earl McGinnis - 24 in a series

Historical Cooking Books: Simple Italian cookery (192) by Mabel Earl McGinnis - 24 in a seriesHistorical Cooking Books: Simple Italian cookery (192) by Mabel Earl McGinnis - 24 in a series

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Risotto with Ham

Cut into small pieces one ounce of raw ham, fat and lean. Chop up fine a small piece of onion, and put it with the ham into a frying-pan with one-half a table- spoon of butter. Fry slowly until the ham and onions are golden. Then add one-half cup of uncooked rice; when it has cooked for a few minutes, add twice its height of bouillon (or water), salt and pepper, a dash of nutmeg, and mix well and allow it to boil for twenty minutes over a good fire. Then take off the stove, add two tablespoons of butter and two tablespoons of Parmesan cheese grated; mix well and serve.


Publication date 1912
Publisher New York and London, Harper & brothers
Digitizing sponsor Sloan Foundation
Language English
 
 
Learn more about cooking history with these books

* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library

Categories: Books, Cooking, Food, History, Home, In the kitchen Tags:

Historical Cooking Books: Twenty-five cent dinners for families of six (1879) by Corson, Juliet – 23 in a series

January 27th, 2019 Comments off

Archive.org has a host of old cookery books (from mid-19th to mid-20th Century) available in many formats and on a host of topics. I happened across a few in my Pinterest feed and gone completely down the rabbit hole in this treasure trove of information. Sure some ideas might be out of date, but you never know what you might find when you explore these books. I’ll be sharing more books as I find them in the coming weeks. –Douglas


Historical Cooking Books: Twenty-five cent dinners for families of six (1879) by Corson, Juliet – 23 in a series

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

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Twentyfivecentdi00corsrich 0008Twentyfivecentdi00corsrich 0009

Available in PDF, Text, JPG formats, and more


PREFACE TO THE REVISED AND ENLARGED EDITION.

DURING the time that this little book has been a candidate for public favor, it has attained a success far beyond the expectations of its most sanguine advocates ; and in issuing this revised and enlarged edition the author returns her sincere thanks to both press and public, who have so substantially seconded her efforts for culinary reform. In this edition an additional chapter has been devoted to the preparation of fruit for dessert, withspecial reference to the needs of American housewives. Most American ladies prepare fruit for table use either by canning it, or making it into rich and expensive preserves; while both of these methods are palatable, and available for winter use, the receipts given in the closing chapter will provide a welcome variety for serving fresh fruits at the table, and will tend to increase the healthy consumption of those abundant and excellent domestic productions, while they cannot fail to decrease the deplorable prevalence of that objectionable national compound, the pie. Recent investigations concerning retail prices in different sections of the country confirm the author in the estimate of cost given in this work ; in certain localities some of the articles quoted are more expensive, while others are cheaper ; but the average is about equal.


Publication date 1879
Publisher New York, O. Judd Company
Collection cdlamericana
Digitizing sponsor MSN
Language English
 
 
Learn more about cooking history with these books

* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library

Categories: Books, Cooking, Food, History, Home, In the kitchen Tags:

Historical Cooking Books: The century cook book, with a new supplement of one hundred receipts of especial excellence by Arnold, Augusta (Foote) (1922, originally 1895) – 22 in a series

January 21st, 2019 Comments off

Archive.org has a host of old cookery books (from mid-19th to mid-20th Century) available in many formats and on a host of topics. I happened across a few in my Pinterest feed and gone completely down the rabbit hole in this treasure trove of information. Sure some ideas might be out of date, but you never know what you might find when you explore these books. I’ll be sharing more books as I find them in the coming weeks. –Douglas


Historical Cooking Books: The century cook book, with a new supplement of one hundred receipts of especial excellence by Arnold, Augusta (Foote) (1922, originally 1895) – 22 in a series

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books: The century cook book, with a new supplement of one hundred receipts of especial excellence by Arnold, Augusta (Foote) (1922, originally 1895) - 22 in a seriesHistorical Cooking Books: The century cook book, with a new supplement of one hundred receipts of especial excellence by Arnold, Augusta (Foote) (1922, originally 1895) - 22 in a series

Historical Cooking Books: The century cook book, with a new supplement of one hundred receipts of especial excellence by Arnold, Augusta (Foote) (1922, originally 1895) - 22 in a seriesHistorical Cooking Books: The century cook book, with a new supplement of one hundred receipts of especial excellence by Arnold, Augusta (Foote) (1922, originally 1895) - 22 in a series

Available in PDF, Text, JPG formats, and more


WASTEFULNESS

As a rule the family life of America does not represent opulence, yet it has become a familiar saying that a French family could live on what an American family throws away. Again, it is said that in American kitchens half the provisions are spoiled and the” other half wasted. There is no need to-day of being open to such accusations. At small expense a woman can have the benefit of lessons in cooking-schools, and should not be accepted as a cook until she has some knowledge of the duties, and is qualified to bear that name. The gage of a woman’s rank in her profession can be definitely determined by what she wastes or utilizes, and the high wages paid a first-class cook are often saved by the intelligent use she makes of all her materials. Many of her best entr6es are but a combination of odds and ends which another cook would throw away. Her delicious sauce, which gives a very ordinary dish that requisite something which makes it highly esteemed, may be but the blending of many flavors obtained from little scraps.

The waste in foods need be so small as practically to have no waste material ; not a crumb of bread, a grain of sugar, a bit of butter, a scrap of meat or fat, a piece of vegetable or leaf of salad, but can be utilized with profit.


Publication date 1922
Publisher New York, D. Appleton-Century Company
Collection cornellamericana
Digitizing sponsor MSN
Contributor usage rights See terms
Language English
 
Learn more about cooking history with these books

* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library

Categories: Books, Cooking, History, Home, In the kitchen Tags: