Heritage occupies a privileged position within the built environment. Most municipalities in the United States, and nearly all countries around the world, have laws and policies to preserve heritage in situ, seeking to protect places from physical loss and the forces of change. That privilege, however, is increasingly being unsettled by the legacies of racial, economic, and social injustice in both the built environment and historic preservation policy, and by the compounding climate crisis. Though many heritage projects and practitioners are confronting injustice and climate in innovative ways, systemic change requires looking beyond the formal and material dimensions of place and to the processes and outcomes of preservation policy--operationalized through laws and guidelines, regulatory processes, and institutions--across time and socio-geographic scales, and in relation to the publics they are intended to serve. This third volume in the Issues in Preservation Policy series examines historic preservation as an enterprise of ideas, methods, institutions, and practices that must reorient toward a new horizon, one in which equity and sustainability become critical guideposts for policy evolution.

The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipes Pairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie, in Western Springs, Illinois. Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to poached fish and braised meat compose the second. Brandied Cherries used in Cherry Clafoutis, or as a garnish for the Beer-Jam Manhattan, are a sweet reminder of the summer harvest. And the Chicken Fried Steak with Smoked Spring Onion Relish anticipates warmer days when you’re still deep in winter. Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall. The Preservation Kitchen not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar.

From the experts, the definitive book on home preserving. Bernardin Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Bernardin have written a book destined to become the Bernardin "bible" of home preserving. As nutrition and food quality have become more important, home canning and preserving has increased in popularity for the benefits it offers: Cooks gain control of the ingredients, including organic fruits and vegetables. Preserving foods at their freshest point locks in nutrition. The final product is free of chemical additives and preservatives. Store-bought brands cannot match the wonderful flavor of homemade. Only a few hours are needed to put up a batch of jam or relish. Home preserves make a great personal gift any time of year. The 400 innovative and enticing recipes include everything from salsas and savory sauces to pickles, chutneys, relishes and, of course, jams, jellies and fruit spreads. You'll find such treats as: Mango-Raspberry Jam Crabapple Jelly Green Pepper Jelly Pickled Asparagus Roasted Red Pepper Spread Tomatillo Salsa Brandied Apple Rings Apricot-Date Chutney The book includes comprehensive directions on safe canning and preserving methods, plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the Complete Book of Home Preserving a valuable addition to any kitchen library.

The field of historic preservation is becoming more socially and culturally inclusive, through more diversity in the profession and enhanced community engagement. Bringing together a broad range of practitioners, this book documents historic preservation's progress toward inclusivity and explores further steps to be taken.

Historic preservation, which started as a grassroots movement, now represents the cutting edge in a cultural revolution focused on “green” architecture and sustainability. This is the only book to cover the gamut of preservation issues in layman’s language: the philosophy and history of the movement, the role of government, the documentation and designation of historic properties, sensitive architectural designs and planning, preservation technology, and heritage tourism, plus a survey of architectural styles. It is an ideal introduction to the field for students, historians, preservationists, property owners, local officials, and community leaders. Updated throughout, this revised edition addresses new subjects, including heritage tourism and partnering with the environmental community.

The enormous task of preserving the world's heritage in the face of war, natural disaster, vandalism, neglect, and technical obsolescence. The monuments—movable, immovable, tangible, and intangible—of the world's shared cultural heritage are at risk. War, terrorism, natural disaster, vandalism, and neglect make the work of preservation a greater challenge than it has been since World War II. In The Monumental Challenge of Preservation Michèle Cloonan makes the case that, at this critical juncture, we must consider preservation in the broadest possible contexts. Preservation requires the efforts of an increasing number of stakeholders. In order to explore the cultural, political, technological, economic, and ethical dimensions of preservation, Cloonan examines particular monuments and their preservation dilemmas. The massive Bamiyan Buddhas, blown up by the Taliban in 2001, are still the subject of debates over how, or whether, to preserve what remains, and the U. S. National Park Service has undertaken the complex task of preserving the symbolic and often ephemeral objects that visitors leave at the Vietnam Veterans Memorial—to take just two of the many examples described in the book. Cloonan also considers the ongoing genocide and cultural genocide in Syria; the challenges of preserving our digital heritage; the dynamic between original and copy; efforts to preserve the papers and architectural fragments of the architect Louis Sullivan; and the possibility of sustainable preservation. In the end, Cloonan suggests, we are what we preserve—and don't preserve. Every day we make preservation decisions, individually and collectively, that have longer-term ramifications than we might expect.

A complete and comprehensive guide to food preservation, including canning, fermentation and dehydration. Taking Julia Child as her inspiration, Preservation: The Art and Science of Canning, Fermentation and Dehyrdation demystifies the scientific concepts that inform the methods of food preservation in an easy to understand way. More than a cookbook, certified Master Food Preserver Christina Ward has collected and translated both the scientific and experiential information that has long been the sole domain of academic scientists and elite chefs.

In 1866, Alexander Dunlop, a free black living in Williamsburg Virginia, did three unusual things. He had an audience with the President of the United States, testified in front of the Joint Congressional Committee on Reconstruction, and he purchased a tombstone for his wife, Lucy Ann Dunlop. Purchases of this sort were rarities among Virginia’s free black community—and this particular gravestone is made more significant by Dunlop’s choice of words, his political advocacy, and the racialized rhetoric of the period. Carved by a pair of Richmond-based carvers, who like many other Southern monument makers, contributed to celebrating and mythologizing the “Lost Cause” in the wake of the Civil War, Lucy Ann’s tombstone is a powerful statement of Dunlop’s belief in the worth of all men and his hopes for the future. Buried in 1925 by the white members of a church congregation, and again in the 1960s by the Colonial Williamsburg Foundation, the tombstone was excavated in 2003. Analysis, conservation, and long-term interpretation were undertaken by the Foundation in partnership with the community of the First Baptist Church, a historically black church within which Alexander Dunlop was a leader. “Stories in Stone: Memorialization, the Creation of History and the Role of Preservation” examines the story of the tombstone through a blend of object biography and micro-historical approaches and contrasts it with other memory projects, like the remembrance of the Civil War dead. Data from a regional survey of nineteenth-century cemeteries, historical accounts, literary sources, and the visual arts are woven together to explore the agentive relationships between monuments, their commissioners, their creators and their viewers and the ways in which memory is created and contested and how this impacts the history we learn and preserve.