The solos in Romantic Sketches, Book 1, will delight pianists who favor the Romantic style. Playing with musical expression is an important skill used in making music and is much more than just playing the notes on the printed page. Music written in the Romantic style is the perfect choice for developing this skill. These short, musical sketches will encourage students to play with nuance and sensitivity. Titles: * A Fond Farewell * Little Song * Medieval Festival * Morning Light * The Perfect Rose * Promises * Shadow Dance * Special Moments * Starlight Prelude * A Story from Long Ago * Summertime Waltz * Sun Showers

As a reporter for the prestigious New York Times the author interviewed many of the leading political figures of the Balkans (Illyria). He also sought out the area's intellectuals, many of them critical of their leaders, and everyday people who provide a sense of daily life. He devotes a chapter to each ethnic group from Vlachs to Serbs, talks about their differences and similarities, and does so without giving offense. He also provides a short historical account of the various places he visits, which deepens our understanding of the local cultures. The reader meets people from all walks of life: politicians, poets, literary and art critics, journalists, handymen, car mechanics, fishermen and farmers. From Milovan Djilas and Nicolae Ceausescu to Markos Vafiadis and Sali Berisha to the Serbian “majstor” Misha and an un-named Bosnian bar singer, Binder's book features a remarkable gallery of people whose presence contributes authenticity and human warmth to the narrative.

We don’t usually think of haute cuisine when we think of the Middle Ages. But while the poor did eat a lot of vegetables, porridge, and bread, the medieval palate was far more diverse than commonly assumed. Meat, including beef, mutton, deer, and rabbit, turned on spits over crackling fires, and the rich showed off their prosperity by serving peacock and wild boar at banquets. Fish was consumed in abundance, especially during religious periods such as Lent, and the air was redolent with exotic spices like cinnamon and pepper that came all the way from the Far East. In this richly illustrated history, Hannele Klemettilä corrects common misconceptions about the food of the Middle Ages, acquainting the reader not only with the food culture but also the customs and ideologies associated with eating in medieval times. Fish, meat, fruit, and vegetables traveled great distances to appear on dinner tables across Europe, and Klemettillä takes us into the medieval kitchens of Western Europe and Scandinavia to describe the methods and utensils used to prepare and preserve this well-traveled food. The Medieval Kitchen also contains more than sixty original recipes for enticing fare like roasted veal paupiettes with bacon and herbs, rose pudding, and spiced wine. Evoking the dining rooms and kitchens of Europe some six hundred years ago, The Medieval Kitchen will tempt anyone with a taste for the food, customs, and folklore of times long past.

La 4e de couverture indique : "A comprehensive guide to making period clothes for living history, re,enactment, plays and pageants..."

Calling all Raina Telgemeier fans! The Newbery Honor-winning author of Roller Girl is back with a heartwarming graphic novel about starting middle school, surviving your embarrassing family, and the Renaissance Faire. Eleven-year-old Imogene (Impy) has grown up with two parents working at the Renaissance Faire, and she's eager to begin her own training as a squire. First, though, she'll need to prove her bravery. Luckily Impy has just the quest in mind—she'll go to public school after a life of being homeschooled! But it's not easy to act like a noble knight-in-training in middle school. Impy falls in with a group of girls who seem really nice (until they don't) and starts to be embarrassed of her thrift shop apparel, her family's unusual lifestyle, and their small, messy apartment. Impy has always thought of herself as a heroic knight, but when she does something really mean in order to fit in, she begins to wonder whether she might be more of a dragon after all. As she did in Roller Girl, Victoria Jamieson perfectly—and authentically—captures the bittersweetness of middle school life with humor, warmth, and understanding.

This new edition is a marvelous teaching tool and true feast for the intellectually curious. - Daniel Bornstein, Texas A&M University

The author describes his 5,600-mile RV odyssey across America, along with the eccentric individuals, unusual places, and offbeat celebrations and events he encountered on his journey.

Provides an overview of food, hunting, and cooking in the Middle Ages.

The explicit association between food and status was, academically speaking, first acknowledged on the food production level. He who owned the land, possessed the grain, he who owned the mill, had the flour, he who owned the oven, sold the bread. However, this conceptualization of power is dual; next to the obvious demonstration of power on the production level is the social significance of food consumption. Consumption of rich food—in terms of quantity and quality —was, and is, a means to show one's social status and to create or uphold power. This book is concerned with the relationship between food consumption, status and power. Contributors address the 'old top' of society, and consider the way kings and queens, emperors and dukes, nobles and aristocrats wined and dined in the rapidly changing world of the late eighteenth and nineteenth centuries, where the bourgeoisie and even the 'common people' obtained political rights, economic influence, social importance and cultural authority. The book questions the role of food consumption at courts and the significance of particular foodstuffs or ways of cooking, deals with the number of guests and their place at the table, and studies the way the courts under consideration influenced one another. Topics include the role of sherry at the court of Queen Victoria as a means of representing middle class values, the use of the truffle as a promotional gift at the Savoy court, and the influence of European culture on banqueting at the Ottoman Palace. Together the volume addresses issues of social networks, prestige, politics and diplomacy, banquets and their design, income and spending, economic aims, taste and preference, cultural innovations, social hierarchies, material culture, and many more social and cultural issues. It will provide a useful entry into food history for scholars of court culture and anyone with an interest in modern cultural history.