This book examines the meaning of locality in urban India through studies of social, spatial and historical associations between peoples and places.

By zooming in on urban localities in India and by unpacking the 'meaning of the local' for those who live in them, the ten papers in this volume redress a recurrent asymmetry in contemporary debates about globalisation. In much literature, the global is associated with transnationalism, dynamism and activity, and the local with static identities and history. Focusing on a range of locales in India's metropolitan areas and provincial small towns, the contributions move beyond the assertion that space is socially constructed to explore the ways in which social and political relations are themselves spatially and historically contingent. Using detailed ethnography, the authors highlight the vitality of place-making in the lives of urban dwellers and the centrality of a 'politics of place' in the production of power, difference and inequality. The volume illustrates how urban spaces are increasingly interconnected through wider social and spatial processes, while local boundaries and group-based identities are at the same time reconstructed, and often even consolidated, through the use of 'traditional' idioms and localised practices. All contributions relate detailed case studies of everyday activities to a range of contemporary debates that highlight various spatial aspects of cultural identities, economic restructuring and political processes in India. The volume provides an interdisciplinary perspective on urban life in rapidly changing political and economic environments. It offers a contribution to policy-orientated debates on urban livelihoods and urban planning as well as a wealth of ethnographic material for those interested in the spatial dimensions of urban life in India.

An important new study of the social meaning of sociolinguistic variation.

Tom Harlan brings his Oath of Empire series to a shattering conclusion in The Dark Lord. In what would be the 7th Century AD in our history, the Roman Empire still stands, supported by the twin pillars of the Legions and Thaumaturges of Rome. The Emperor of the West, the Augustus Galen Atreus, came to the aid of the Emperor of the East, the Avtokrator Heraclius, in his war with the Sassanad Emperor of Persia. But despite early victories, that war has not gone well, and now Rome is hard-pressed. Constantinople has fallen before the dark sorceries of the Lord Dahak and his legions of the living and dead. Now the new Emperor of Persia marches on Egypt, and if he takes that ancient nation, Rome will be starved and defeated. But there is a faint glimmer of hope. The Emperor Galen's brother Maxian is a great sorcerer, perhaps the equal of Dahak, lord of the seven serpents. He is now firmly allied with his Imperial brother and Rome. And though they are caught tight in the Dark Lord's net of sorcery, Queen Zoe of Palmyra and Lord Mohammed have not relinquished their souls to evil. Powerful, complex, engrossing --Thomas Harlan's Oath of Empire series has taken fantasy readers by storm. The first three volumes, The Shadow of Ararat, The Gate of Fire, and The Storm of Heaven have been universally praised. At the Publisher's request, this title is being sold without Digital Rights Management Software (DRM) applied.

"These essays critically address ... the assumptions from which media analysts and communication scholars have customarily approached television."--Preface.

110 sparklingly original recipes from the world-renowned self-taught chef and founder of the three-star Michelin restaurant The Inn at Little Washington Patrick O’Connell, a self-taught chef who read cookbooks to learn how to cook, began his culinary career with a catering business in an old farmhouse, cooking on a wood stove with an electric frying pan purchased for $1.49 at a garage sale. To O’Connell’s surprise, the pan was able for boil, sauté, and deep fry for parties of up to 300 guests, which sharpened his awareness of how much could be done with very little. In 1978, his catering business evolved into a country restaurant and Inn, operating out of a defunct garage in a small Virginia town affectionately referred to as “Little” Washington. Now a multiple James Beard Award–winning and Michelin star restaurant, The Inn at Little Washington was America’s first five-star Inn. In The Little Inn at Washington Cookbook, O’Connell assembles elegant, simple, and straightforward recipes that elevate everyday ingredients. With helpful, detailed instructions, O’Connell teaches you how to make over one hundred dishes, from Fresh Tuna Tartare on Tuna Carpaccio with Wasabi Mayonnaise and Miniature Caramelized Onion Tartlets to Rockfish Roasted with White Wine, Tomatoes, and Black Olives on Toasted Couscous and Steamed Lobster with Grapefruit Butter Sauce. He also includes delicious desserts, such as Rosemary Crème Brulé and Double-Pumpkin Roulade, and savory sides, like Creamy Garlic Polenta and My Grandmother’s Baked Beans. With over three hundred stunning, mouthwatering photographs and thoughtful reflections from O’Connell, The Inn at Little Washington Cookbook is a fresh and glorious resource and a romantic culinary journey through the Virginia countryside.