"United States Department of Agriculture, Forest Service, Pacific Southwest Region"

National parks are different from other federal lands in the United States. Beginning in 1872 with the establishment of Yellowstone, they were largely set aside to preserve for future generations the most spectacular and inspirational features of the country, seeking the best representative examples of major ecosystems such as Yosemite, geologic forms such as the Grand Canyon, archaeological sites such as Mesa Verde, and scenes of human events such as Gettysburg. But one type of habitat--the desert--fell short of that goal in American eyes until travel writers and the Automobile Age began to change that perception. As the Park Service began to explore the better-known Mojave and Colorado deserts of southern California during the 1920s for a possible desert park, many agency leaders still carried the same negative image of arid lands shared by many Americans--that they are hostile and largely useless. But one wealthy woman--Minerva Hamilton Hoyt, from Pasadena--came forward, believing in the value of the desert, and convinced President Franklin D. Roosevelt to establish a national monument that would protect the unique and iconic Joshua trees and other desert flora and fauna. Thus was Joshua Tree National Monument officially established in 1936, with the area later expanded in 1994 when it became Joshua Tree National Park. Since 1936, the National Park Service and a growing cadre of environmentalists and recreationalists have fought to block ongoing proposals from miners, ranchers, private landowners, and real estate developers who historically have refused to accept the idea that any desert is suitable for anything other than their consumptive activities. To their dismay, Joshua Tree National Park, even with its often-conflicting land uses, is more popular today than ever, serving more than one million visitors per year who find the desert to be a place worthy of respect and preservation. Distributed for George Thompson Publishing

"In this magnificent book, Oliver Schuchard provides more than sixty-five exquisite black-and-white photographs spanning his thirty-eight years of photography. In addition, he explains the aesthetic rationale and techniques he used in order to produce these photographs, emphasizing the profound differences between, yet necessary interdependence of, craft and content. Although Schuchard believes that craft is important, he maintains that the idea behind the photograph and the emotional content of the image are equally vital and are, in fact, functions of one another. The author also shares components of his life experience that he believes helped shape his development as an artist and a teacher. He chose the splendid photographs included in this book from among nearly 5,000 negatives that had been exposed all over the world, from Missouri to Maine, California, Alaska, Colorado, France, Newfoundland, and Hawaii, among many other locations. Approximately 250 negatives survived the initial review, and each of those was printed before a final decision was made on which photographs were to be featured in the book. The final choices are representative of Schuchard's work and serve to substantiate his belief that craft, concept, and self must be fully understood and carefully melded for a good photograph to occur. This amazing work by award-winning photographer Oliver Schuchard will be treasured by professional and amateur photographers alike, as well as by anyone who simply enjoys superb photography."--Publishers website.

This title documents the burgeoning eco art movement from A to Z, presenting a panorama of artistic responses to environmental concerns, from Ant Farms anti-consumer antics in the 1970s to Marina Zurkows 2007 animation that anticipates the havoc wreaked upon the planet by global warming.

Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.