Thirty years of seafood wisdom have been gathered into this cookbook and guide for cooks who want to know more than just how to bake or fry fish. Included are more than 160 original seafood recipes developed by the dedicated testers and tasters of the Seafood Lab kitchen in Carteret County, N.C.

For most Australian Aboriginal people, the impact of colonialism was blunt—dispossession, dislocation, disease, murder, and missionization. Yet there is another story of Australian history that has remained untold, a story of enterprise and entrepreneurship, of Aboriginal people seizing the opportunity to profit from life at sea as whalers and sealers. In some cases participation was voluntary; in others it was more invidious and involved kidnapping and trade in women. In many cases, the individuals maintained and exercised a degree of personal autonomy and agency within their new circumstances. This book explores some of their lives and adventures by analyzing archival records of maritime industry, captains' logs, ships' records, and the journals of the sailors themselves, among other artifacts. Much of what is known about this period comes from the writings of Herman Melville, and in this book Melville's whaling novels act as a prism through which relations aboard ships are understood. Drawing on both history and literature, Roving Mariners provides a comprehensive history of Australian Aboriginal whaling and sealing.

In the tradition of Dave Barry, an irreverent look at fatherhood from a dad who truly loves his kids—even when they’re driving him nuts. “Robert Wilder’s hilarious and boldly candid essays about the realities of parenting go down like gin and tonic on a hot summer afternoon.”—People A Santa Fe dad shares heartwarming, comic, often ludicrous tales of raising a family in this laugh-out-loud book perfect for anyone who enjoys the edgy humor of David Sedaris or the whimsical commentary of Dave Barry. Waxing both profound and profane on issues close to a father’s heart—from exploding diapers to toddler tantrums, from the horrors of dressing up as Frosty the Snowman to the moments that make a father proud—Robert Wilder brilliantly captures the joys and absurdities of being a parent today. With an artist wife and two kids—a daughter, Poppy, and a son, London—Robert Wilder considers himself as open-minded as the next man. Yet even he finds himself parentally challenged when his toddler son, London, careens around the house in the buff or asks the kind of outrageous, embarrassing questions only a kid can ask. A high school teacher who sometimes refers to himself jokingly as Mister Mom (when his wife, Lala, is busy in her studio), Wilder shares warmly funny stories on everything from sleep deprivation to why school-sponsored charities can turn otherwise sane adults into blithering and begging idiots. Whether trying to conjure up the perfect baby name (“Poppy” came to his wife’s mother in a dream) or hiring a Baby Whisperer to get some much-needed sleep, Wilder offers priceless life lessons on discipline, potty training, even phallic fiddling (courtesy of young London). He describes the perils of learning to live monodextrously (doing everything with one hand while carrying your child around with the other) and the joys of watching his daughter morph into a graceful, wise, unique little person right before his eyes. By turns tender, irreverent, and hysterically funny, Daddy Needs a Drink is a hilarious and poignant tribute to his family by a man who truly loves being a father.

November issue includes abridged index to yearly volume.

Seafarers Cookbook is an excellent resource for Merchant Mariners. Written by professional chef, Melissa McCartney, the book contains recipes that crews love. Melissa has written recipes that can easily fit into your menu, all recipes can easily be scaled to the number of portions your crew requires. The ingredients, tools and equipment referenced in the book will be available in most galleys. After graduating from the Culinary Institute of America in 1992 Melissa went on to work in the food service industry as a teacher, chef, manager , consultant and food safety expert. Melissa is a member of the Seafarers International Union and sails as a chief cook. Writing this book has been a labor of love. Love of cooking and love of sailing. Melissa has put down some of her crews very favorite recipes. The book is intended for professional cooks who have an understanding of food and kitchen safety.

There is perhaps no facet of modern society where the influence of computer automation has not been felt. Flight management systems for pilots, diagnostic and surgical aids for physicians, navigational displays for drivers, and decision-aiding systems for air-traffic controllers, represent only a few of the numerous domains in which powerful new automation technologies have been introduced. The benefits that have been reaped from this technological revolution have been many. At the same time, automation has not always worked as planned by designers, and many problems have arisen--from minor inefficiencies of operation to large-scale, catastrophic accidents. Understanding how humans interact with automation is vital for the successful design of new automated systems that are both safe and efficient. The influence of automation technology on human performance has often been investigated in a fragmentary, isolated manner, with investigators conducting disconnected studies in different domains. There has been little contact between these endeavors, although principles gleaned from one domain may have implications for another. Also, with a few exceptions, the research has tended to be empirical and only theory-driven. In recent years, however, various groups of investigators have begun to examine human performance in automated systems in general and to develop theories of human interaction with automation technology. This book presents the current theories and assesses the impact of automation on different aspects of human performance. Both basic and applied research is presented to highlight the general principles of human-computer interaction in several domains where automation technologies are widely implemented. The major premise is that a broad-based, theory-driven approach will have significant implications for the effective design of both current and future automation technologies. This volume will be of considerable value to researchers in human

Based on ethnographic fieldwork at a small Chicago adoption agency specializing in transracial adoption, Contingent Kinship charts the entanglement of institutional structures and ideologies of family, race, and class to argue that adoption is powerfully implicated in the question of who can have a future in the twenty-first-century United States. With a unique focus on the role that social workers and other professionals play in mediating relationships between expectant mothers and prospective adopters, Kathryn A. Mariner develops the concept of “intimate speculation,” a complex assemblage of investment, observation, and anticipation that shapes the adoption process into an elaborate mechanism for creating, dissolving, and exchanging imagined futures. Shifting the emphasis from adoption’s outcome to its conditions of possibility, this insightful ethnography places the practice of domestic adoption within a temporal, economic, and affective framework in order to interrogate the social inequality and power dynamics that render adoption—and the families it produces—possible.

Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.