Senin, 30 Juni 2014

[F787.Ebook] Free PDF The Political Economy of Slavery: Studies in the Economy and Society of the Slave South (Wesleyan Paperback), by Eugene D. Genovese

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The Political Economy of Slavery: Studies in the Economy and Society of the Slave South (Wesleyan Paperback), by Eugene D. Genovese



The Political Economy of Slavery: Studies in the Economy and Society of the Slave South (Wesleyan Paperback), by Eugene D. Genovese

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The Political Economy of Slavery: Studies in the Economy and Society of the Slave South (Wesleyan Paperback), by Eugene D. Genovese

A stimulating analysis of the society and economy in the slave south.

  • Sales Rank: #444354 in Books
  • Brand: Brand: Wesleyan
  • Published on: 1988-12-15
  • Original language: English
  • Number of items: 1
  • Dimensions: 8.02" h x .80" w x 5.56" l, .88 pounds
  • Binding: Paperback
  • 335 pages
Features
  • Used Book in Good Condition

Review
“What is original in Mr. Genovese’s highly stimulating volume is the analysis of the ante bellum political, economic, and social structure as a closed system with a built-in (and most un-American) resistance to change… [It] will move the discussion of the ante bellum South to a new level of sophistication.” —Anne Firor Scott, The South Atlantic Quarterly

“The work is original and quite persuasive.”—The New Yorker

“Genovese has combined elegance of expression and originality of analysis in a remarkable book.” —Leonard Bloom, Journal of Modern African Studies

“He has given new life to the study of Southern history.”—William N. Parker, Economic History Review

From the Publisher
5 1/2 x 8 trim. Table. Graph. LC 89-5607

About the Author
EUGENE D. GENOVESE is Distinguished Professor of Arts and Sciences in the College of Arts and Sciences at the University of Rochester. In 1987-88 he was on leave at the Humanities Research Center in Research Triangle park, North Carolina, and in 1988-89 he was visiting professor at William and Mary. GENOVESE is former president (1979) of the Organization of American Historians and winner of the Bancroft Prize in 1974 for Roll, Jordan, Roll. He has written, in addition to The Political Economy of Slavery and Roll, Jordan, Roll, The World the Slaveholders Made (Wesleyan 1988), In Red and Black, From Rebellion to Revolution, and, with Elizabeth Fox-Genovese, Fruits of Merchant Capital. He is a graduate of Brooklyn College (B.A. 1953) and Columbia University (Ph.D. 1959). He has been visiting professor at Columbia, Yale, and Tulane and Pitt Professor of American History and Institutions at Cambridge University. His home is in Atlanta, Georgia.

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13 of 16 people found the following review helpful.
Reformism in chains
By Harry Eagar
When Eugene Genovese, now a senior figure in slavery studies, was a young scholar, the question of whether slavery was "profitable" or "as profitable as free labor" was a vexed one in the academy. These early essays consider the question and the answer he gives is no.

This is undoubtedly correct, but the mystery to me has always been why anybody thought there was a controversy. A drive through the South around 1960 with its tarpaper shacks, coupled with a drive through the Midwest with its comfortable clapboard houses should have given a hint. Even if the difference had been slight or nil, there is a social factor: If the southern agricultural system had been highly profitable, then necessarily all the profits would have been concentrated in a few hands, in contrast with the North and West.

It might not have been obvious at the time, but the example of England, then developing a similar split without slavery, would have hinted at coming problems. The South needed land reform as much as it needed emancipation.

Genovese is concerned, though, with the more immediate prospects of reform (taking the word in its most expansive meaning, to include those who thought that reform meant making slavery bigger and better). According to Genovese, the form that slavery had taken by the 19th century, coupled with the world market for a single staple crop and the marked difference in farming opportunities between the Upper and the Lower South meant that all parties were on a snubbing chain.

The moderate reformers who wished to make slave labor more efficient were stymied by lack of capital and other forces, and the more ambitious reformers who hoped to see American slavery evolve to a form of modified, more or less free labor were even less able to move.

More interesting is his judgment that those who wanted to extend slavery into the western territories, Cuba or Mexico also could not realistically have done so because of the construction of the markets.

This is somewhat speculative but persuasive.

Genovese is not an economic determinist. He pounds on the idea that the planters could not make moves in their own economic interest because these would have weakened them politically and (he makes less of this) in their social status. They were caught in a development trap, partly of their own devising.

It can happen anywhere. Just recently Robert Rubin tried lamely to explain why the huge bank he helped direct failed to avoid the dangerous mortgaging practices that nearly brought it and the rest of the economy down: He claimed to have known the risks but said the bank could not afford not to participate.

The conclusion I would draw from that -- as from Southern history -- is that some cases are beyond the reach of meliorists; they can be fixed only by revolutionary means. The South had its revolution, although the old regime made a comeback that retarded economic changes for another century; but it finally got its effective revolution and has prospered at last.

Wall Street, too, had its revolution in the `30s, was recaptured by the old regime, failed again and awaits its effective remaking.

2 of 2 people found the following review helpful.
Slavery as an Economic System: Profit or Loss for the Masters?
By peor
All reviews are, however much you wish to make a scientific exercise of them, colored by your personal bias and experience. Political economical interpretations bring to mind right away a 'Marxist' interpretation, and that is the bias that I started the book with. The author, however, presents a descriptive study of the economy present in the South in the nineteenth century, based as it was, on the unpaid labor of slaves. The final judgement on the pros an cons is based on the economic terms of the system and not on its morality as some enemies of slavery frequently fall back on, although justifiedly. The slave economy seems to have been a profitable system or it would not have subsisted as long as it did.
The slave economy was profitable enough to encourage slaveholders to invest their profits in land and more slaves, rather than in manufacture, as the North was doing, for fear of a free white laborer class that might rival their social level, but unwilling yo permit the slaves to reach this same level, for the same reasons. In the meantime, the North with a pool of free paid labor with an incentive to join the propertied class and growing as more and more white immigrants came, left the South behind, in a condition comparable to what in the twentieth century the United States would be to the third world countries, providers of staples as the South did to the North, the West Indies and Europe, and customer of their manufactures and e'n depending of the North for a good portion of their food supplies.
I had read about slavery in the abstract or in personal cases, but never considered it in its details as an economic system, and Professor Genovese has helped me understand this facet of the system which underlies so many of the problems that the United States still faces today.

1 of 1 people found the following review helpful.
Great book that shows how slavery was an economic anachronism ...
By Robert Whitman
Great book that shows how slavery was an economic anachronism in the south---it wasn't very profitable and was maintained mostly for social-relations, racial hierarchy and cultural reasons. Shows how oftentimes people perpetuate systems, not because they are the most profitable, but because they perpetuate their power and control over others.

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Jumat, 27 Juni 2014

[S336.Ebook] PDF Download Going Home, by Caroline Toloff

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Going Home, by Caroline Toloff

This book was written by Caroline Toloff at the request of her children and grandchildren. It is the story of her unique youth, growing up in and around south central Alaska.

  • Sales Rank: #1828139 in Books
  • Published on: 2015-11-30
  • Released on: 2015-11-30
  • Original language: English
  • Number of items: 1
  • Dimensions: 8.50" h x .17" w x 5.50" l, .21 pounds
  • Binding: Paperback
  • 74 pages

About the Author

Caroline Toloff is from Seward, Alaska. She has four children, six grandchildren, and five great grandchildren. This is the story of her youth.

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0 of 0 people found the following review helpful.
Great Autobiography of a very young Alaskan girl on her own
By cancar
What a great book. One you'll want to reread. You imagine yourself in this situation and wonder how you would have coped at this young age.

0 of 0 people found the following review helpful.
Was great reading about the history of my home town and ...
By shannon
Was great reading about the history of my home town and Seldovia. Caroline you are amazing, you never gave up to come home.

0 of 0 people found the following review helpful.
What a lovely book, it really made me want ...
By Lori Draper
What a lovely book, it really made me want to hear more and I definitely want to visit Seldovia!

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Senin, 23 Juni 2014

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, by Elfriede Dustin - Automated Software Testing: Introduction, Management, and Performance: 1st (first) Edition, by John Paul, Jeff Rashka

With the urgent demand for rapid turnaround on new software releaseswithout compromising qualitythe testing element of software development must keep pace, requiring a major shift from slow, labor-intensive testing methods to a faster and more thorough automated testing approach. This book is a comprehensive, step-by-step guide to the most effective tools, techniques, and methods for automated testing. Using numerous case studies of successful industry implementations, this book presents everything you need to know to successfully incorporate automated testing into the development process.

  • Published on: 2000-06-28
  • Binding: Paperback

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Kamis, 05 Juni 2014

[J284.Ebook] PDF Ebook Creating Visual Effects in Maya: Fire, Water, Debris, and Destruction, by Lee Lanier

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Creating Visual Effects in Maya: Fire, Water, Debris, and Destruction, by Lee Lanier

Produce mind-blowing visual effects with Autodesk Maya. Gain the practical skills and knowledge you need to recreate phenomena critical to visual effects work, including fire, water, smoke, explosions, and destruction, as well as their integration with real-world film and video.

In Creating Visual Effects in Maya, Maya master Lee Lanier has combined the latest studio techniques with multi-chapter, hands-on projects and professionally-vetted workflows to bolster your CG toolkit. Engaging, full-color tutorials cover:

  • Creating foliage, fire, and smoke with Paint Effects
  • Growing Maya Fur and nHair on clothing, characters, and sets
  • Replicating water, smoke, sparks, swarms, bubbles, and debris with nParticles and nCloth
  • Controlling scenes and simulations with expressions and MEL, Python, and PyMEL scripting
  • Adding dust, fog, smoke, rippling water, and fireballs with Fluid Effects containers
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  • Matchmoving and motion tracking with Maya and MatchMover
  • Creating complex destruction by combining rigid bodies, nParticles, nCloth, and Fluid Effects
  • Setting up, rendering, and compositing mental ray render passes with Autodesk Composite, Adobe After Effects, and The Foundry Nuke

The companion website (www.focalpress.com/cw/lanier) features a treasure trove of Maya, MatchMover, After Effects, and Nuke project files, image sequences, texture bitmaps, and MEL, Python, and PyMEL scripts, allowing you to immediately apply the techniques taught in the book.

  • Sales Rank: #1956241 in Books
  • Published on: 2014-03-20
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.25" h x 7.50" w x 1.00" l, 1.85 pounds
  • Binding: Paperback
  • 328 pages

Review

"Lee Lanier is a fantastic artist and teacher. These techniques for creating destruction using simulations are a critical part of the VFX workflow and should be in every artist's toolbox!" -- Rob Garrott, Content Manager, Video Segment, lynda.com

"Wow! What an exceptional book full of meticulously organised information. Lee Lanier is obviously not only a very talented Visual Effects artist but also a very intuative tutor." -- Wendy Laybourn, Network Nine

About the Author

Lee Lanier has worked in the motion picture industry since 1989, having spent hundreds of hours on live-action sets and thousands of hours working with high-end animation and compositing software. He’s created visual effects for Walt Disney Studios and served as a senior animator in the modeling and lighting departments at PDI/DreamWorks on Antz and Shrek. In addition to having taught at the Academy of Art University and Gnomon School of Visual Effects, Lee has written seven books on visual effects and digital compositing, has recorded tutorials for lynda.com and The Foundry, and is a member of the Visual Effects Society.

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4 of 4 people found the following review helpful.
Another expert book from Mr. Lanier
By Stanley Grey Hash III
If you ever wanted an in depth look at how Maya handles fluid dynamics, particles, and physics, this book will be incredibly useful to you! Mr. Lanier explains, chapter by chapter, how these different aspects of Maya can be combined to create photo-realistic FX for movies and television.
Using tutorials which build on each other, Mr. Lanier goes over designing different types of smoke, fire, fluids, PaintFX and NParticles. Also included are very useful MEL scripting tips and tricks, which can help control attributes, and link them across Maya's toolsets.

Topics include generation of hair/fur, creating explosions, and how to handle the destruction of multiple types of materials. All of these things are tackled within the context of projects throughout the book. Mr. Lanier goes over creating a robot with a fiery furnace for a stomach, as well as creating a bundle of dynamite (complete with disappearing fuse, and ensuing explosion/debris).
Although these things can be very technical, Mr. Lanier goes over each step in detail and explains why Maya handles it in the way that it does.
Additionally, Mr. Lanier has included extensive information about camera matching and motion tracking. By the end of the book, one can generate a variety of natural effects within Maya and be confident about matching that to a film or background plate. I would recommend this to anyone wanting to get more familiar with the more advanced VFX capabilities in Maya and how they can be applied to a film or video project.

1 of 1 people found the following review helpful.
One of the better books I've seen on the subject.
By Amazon Customer
I found this book very useful and thorough as with all of Lanier's books and instruction style. One of the better books I've seen on the subject matter. It's presented in a concise easy to follow format that gets your hands dirty doing things rather than just reading about it. Highly recommend Lanier's books!

0 of 18 people found the following review helpful.
One Star
By Abdulghani
Waste of money

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Minggu, 01 Juni 2014

[R176.Ebook] Get Free Ebook Mediterranean seafood, by Alan Davidson

Get Free Ebook Mediterranean seafood, by Alan Davidson

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Mediterranean seafood, by Alan Davidson

Mediterranean seafood, by Alan Davidson



Mediterranean seafood, by Alan Davidson

Get Free Ebook Mediterranean seafood, by Alan Davidson

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Mediterranean seafood, by Alan Davidson

Mediterranean seafood is a topic as vast as the riches of that fabled sea itself. Written by distinguished food historian Alan Davidson (author of The Oxford Companion to Food), MEDITERRANEAN SEAFOOD is a seminal work of culinary scholarship. The new edition catalogs edible marine life and provides identifications in a dozen languages and over 100 line drawings. Davidson puts knowledge into practice with 240 skillfully presented recipes, culled from cuisines throughout the region. Davidson'�?s work possesses the quixotic charm of the true enthusiast; his practical discussions are enlivened by touches of witty erudition that will delight those new to the subject, as well as readers steeped in the biology and culinary traditions of the Mediterranean. ‚Ģ The original edition won the prestigious Glenfiddich Award for best food book and was translated into five languages.‚Ģ An essential reference for the gastronomically inclined traveler (or English-speaking resident) wishing to know more about the seafood found in the markets, kitchens, and restaurants of the Mediterranean region.

  • Sales Rank: #4094845 in Books
  • Published on: 1981
  • Ingredients: Example Ingredients
  • Number of items: 1
  • Binding: Hardcover
  • 432 pages

Review
Mr. Davidson has a gift for conveying memorable information in a way so effortless that his book makes lively reading for its own sake. -Elizabeth David"This is at once a delight to read, a piece of original and profound scholarship, and an impressively practical cookery book. . . . It is almost an impertinence to praise anything done as well as MEDITERRANEAN SEAFOOD." -The Spectator

From the Publisher
•The original edition won the prestigious Glenfiddich Award for best food book and was translated into five languages.

•An essential reference for the gastronomically inclined traveler (or English-speaking resident) wishing to know more about the seafood found in the markets, kitchens, and restaurants of the Mediterranean region.

About the Author
ALAN DAVIDSON is one of the world'�?s leading authorities on fish and fish cookery. In 1975, he retired from Britain's diplomatic service to pursue a fruitful career as a food historian and writer. Cofounder and editor of the prestigious food journal Petits Propos Culinares, Alan has authored many books, including the award-winning Oxford Companion to Food and NORTH ATLANTIC SEAFOOD, which was inducted into the James Beard Foundation Cookbook Hall of Fame in 2002. He lives with his wife, Jane, in London, England.

Most helpful customer reviews

12 of 13 people found the following review helpful.
Great Reference, Great Read, Great Recipes. Buy it Now.
By B. Marold
`Mediterranean Seafood' and `North Atlantic Seafood', both by noted culinary writer Alan Davidson, the author of `The Oxford Companion to Food' are reference books which a serious cook must have in their library where time is spent deciding on what to eat rather than time spend actually cooking. These books belong to a rare breed of books in English such as Elizabeth Schneider's `Vegetables from Amaranth to Zucchini' or `Bruce Cost's Asian Ingredients' which thoroughly cover a broad single subject or the `Larousse Gastronomique' which gives an overview of virtually every culinary subject, at least from the point of view of French cuisine.

Both books are organized in the same way that gives primacy to information on the aquatic species and secondary coverage of recipes.

Biological family, genus, and species organize the first part on the catalog of species in order that the biological similarity of the fishes is clearly shown. Each article gives the most common English name, the two part Latin scientific name, the scientist who assigned this name (most commonly the great inventor of biological Taxonomy, Linnaeus), the biological family name, and the common name of the fish in virtually every language of the major fishing nationality bordering the relevant body of water. The North Atlantic species, for example, are named in Portuguese, Spanish, French, Dutch, German, Polish, Swedish, Norwegian, Danish, and others such as Gaelic (Irish). The Mediterranean species' names are given in French, Spanish, Greek, Italian, Tunisian, Turkish, and others such as Bulgarian, Romanian, and Russian if, for example, the species is most commonly found in the Black Sea, which is included in the coverage of the Mediterranean. These names in themselves are entertaining to the linguistically inclined, as it is interesting to see the similarities and differences from country to country. For example, even though the Turks came to Asia Minor from central Asia, most of their names for fishes are very similar to the Greek name, making a lot of sense, as a traveling people is likely to name things new to them based on the names given by the indigenous population. The articles on every species also have a highly detailed black and white drawing of each animal. The great value to these is that it makes comparing the appearance of different fishes very easy, as every species is depicted in a similar style. It is too bad they could not be depicted to scale, but this would have had the sturgeon filling two pages while the anchovies would be the size of a period. Instead, the remarks on each fish give the average market length and a description of the typical color and markings.

The catalog entry also gives a paragraph or two on cuisine, which is a discussion of the culinary desirability of the species and typical ways in which the animal is prepared. For most fish, this includes methods by which the fish is butchered. The catalog entries also include a list of recipes and page numbers for these recipes in the second major section of the book.

The second major section divides recipes by country. The Mediterranean volume has chapters of recipes from Spain, France, Italy, Greece, Turkey, the Black Sea, and Northern Africa. The North Atlantic volume has recipes from Portugal, Spain, France, Belgium, the Netherlands, Germany, Poland, Russia, Finland, Sweden, Norway, Denmark, Iceland, Canada, the United States, Scotland, England, Ireland, and Wales. France merits two sections, covering the southwest and the northwest. The US merits four sections, covering New England, the Middle Atlantic States, the Chesapeake, and the Carolinas and Georgia.

Other books, such as `Fish' by Shirley King seems to have copied this scheme, but seems to be much less successful in that not enough valuable information is packed into the catalogue to make it interesting enough reading to outweigh the annoyance of doing a two step search for a recipe on haddock, for example. The other side of the coin is that if you live in Maryland, you are much more likely to be interested in recipes from the Chesapeake than in recipes from Maine.

One is tempted to expect these recipes to be very generic and not as interesting as those you may find in books of `haute cuisine' from a fish specialist such as Eric Rippert. This is partially true. Davidson is less the great cook than he is a great writer on food. This means that while his recipes may come from common sources, he gives us much more information on the background of the recipes than the chef may do. Two perfect examples of this case are the recipes for bouillabaisse (French fish stew) and Maryland crab cakes. Davidson confesses to giving us something simpler than the `de luxe version', yet this simple treatment is entirely appropriate to the simple origins of the dish, before the gourmets got their hands on it. Similarly, the crab cake recipe has very few ingredients, mostly just crabmeat, seasonings, breadcrumbs, and enough egg to hold it all together.

The supplementary information tells much about the fish cuisine of both regions. The most interesting information is on the fact that while the Mediterranean is very shallow, it has relatively little continental shelf while the North Sea is practically all shelf, suitable to the spawning of young fish in shallow water. This does much to explain the popularity of the North Atlantic cod in peninsular Italy, virtually surrounded by water.

The bibliography shows that the author has based most of his material on local sources in native languages such as Polish, Turkish, and Portuguese. This may only help the multilingual scholar, but then it is the rare English culinary work that does this. One of the greatest things about these volumes is that all of this great material is available in trade paperbacks, which list for no more than $25.

These are must have books for devoted foodies!

16 of 16 people found the following review helpful.
Wonderful cookbook and reference
By Stavros Macrakis
All the commonly-eaten fish and shellfish of the Mediterranean are covered in this wonderful reference and cookbook. As in his Atlantic Seafood, each animal's entry includes an old engraving (better than a photo for identification -- except for color), its scientific and common names in various languages, a description of the animals habit's and culinary qualities, and a reference to recipes.
Recipes are organized by country, and are well chosen and edited. The only criticism I might offer is that it is hard to find recipes by type. That is, it's very easy to find recipes for mackerel or recipes from Italy, but it's hard to find all the baked-fish recipes suitable for a dark-fleshed fish.
A great book like this should never be out of print! It's one of my favorite gifts for friends in Greece and Italy....

4 of 4 people found the following review helpful.
A must-have classic
By Dr. Kurt W. Schwager
Just before his untimely death, this year, Alan Davidson received the highly prestigious Erasmus Prize for European culture, for his publications on food. This book, along with his Companion and other publications, is a classic. It is crammed full of useful and necessary information. The fish section describes a species, its latin name, and the names in various other languages in the region. The recipe section deals in an intelligent way with regional knowns and unknowns, such as a sencible discussion on bouillabaisse. Any serious library of cookbooks has to have Davidson's books, including this one.

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