The Melting Pot is the third of the writer's plays to be published in book form, though the first of the three in order of composition. But unlike The War God and The Next Religion, which are dramatisations of the spiritual duels of our time, The Melting Pot sprang directly from the author's concrete experience as President of the Emigration Regulation Department of the Jewish Territorial Organisation, which, founded shortly after the great massacres of Jews in Russia, will soon have fostered the settlement of ten thousand Russian Jews in the West of the United States. "Romantic claptrap," wrote Mr. A. B. Walkley in the Times of "this rhapsodising over music and crucibles and statues of Liberty." As if these things were not the homeliest of realities, and rhapsodising the natural response to them of the Russo-Jewish psychology, incurably optimist. The statue of Liberty is a large visible object at the mouth of New York harbour; the crucible, if visible only to the eye of imagination like the inner reality of the sunrise to the eye of Blake, is none the less a roaring and flaming actuality. These things are as substantial, if not as important, as Adeline Genée and Anna Pavlova, the objects of Mr. Walkley's own rhapsodising. Mr. Walkley, never having lacked Liberty, nor cowered for days in a cellar in terror of a howling mob, can see only theatrical exaggeration in the enthusiasm for a land of freedom, just as, never having known or never having had eyes to see the grotesque and tragic creatures existing all around us, he has doubted the reality of some of Balzac's creations.

Nothing happening in America today will do more to affect our children's future than the wave of new immigrants flooding into the country, mostly from the developing world. Already, one in ten Americans is foreign-born, and if one counts their children, one-fifth of the population can be considered immigrants. Will these newcomers make it in the U.S? Or will today's realities -- from identity politics to cheap and easy international air travel -- mean that the age-old American tradition of absorption and assimilation no longer applies? Reinventing the Melting Pot is a conversation among two dozen of the thinkers who have looked longest and hardest at the issue of how immigrants assimilate: scholars, journalists, and fiction writers, on both the left and the right. The contributors consider virtually every aspect of the issue and conclude that, of course, assimilation can and must work again -- but for that to happen, we must find new ways to think and talk about it. Contributors to Reinventing the Melting Pot include Michael Barone, Stanley Crouch, Herbert Gans, Nathan Glazer, Michael Lind, Orlando Patterson, Gregory Rodriguez, and Stephan Thernstrom.

Authored by the daughter of the founder of New Orleans' famous French Quarter Central Grocery, originator of world renowned muffuletta sandwich. Contains five color groups of recipes; each group arranged alphabetically by title from "A to Z". Includes Sicilian Style cooking of various personalities. Recipes from other areas of Italy passed down from her great, great, grandmother, Royal Place Chef. Creole, American & Spanish dishes prepared her family's way. Plus, original dishes with easy to follow directions; inspired by different cooking styles & varied foods she has experienced in Europe & New Orleans.

What is Jewish cooking in France? In a journey that was a labor of love, Joan Nathan traveled the country to discover the answer and, along the way, unearthed a treasure trove of recipes and the often moving stories behind them. Nathan takes us into kitchens in Paris, Alsace, and the Loire Valley; she visits the bustling Belleville market in Little Tunis in Paris; she breaks bread with Jewish families around the observation of the Sabbath and the celebration of special holidays. All across France, she finds that Jewish cooking is more alive than ever: traditional dishes are honored, yet have acquired a certain French finesse. And completing the circle of influences: following Algerian independence, there has been a huge wave of Jewish immigrants from North Africa, whose stuffed brik and couscous, eggplant dishes and tagines—as well as their hot flavors and Sephardic elegance—have infiltrated contemporary French cooking. All that Joan Nathan has tasted and absorbed is here in this extraordinary book, rich in a history that dates back 2,000 years and alive with the personal stories of Jewish people in France today.

"American Exposures sheds light on photographs, from Arthur Mole's propagandistic 'living photographs' of American icons and symbols to the exploration of contemporary subcultural communities by the Korean-born photographer and performance artist Nikki Lee, and asserts that the depiction of community is a central component to photography. Louis Kaplan deploys a number of critical concepts and theories developed by Jean-Luc Nancy in The Inoperative Community, as well as other philosophers, and applies them to the field of photography studies. With an original approach to photography from Edward Steichen's Family of Man exhibition to Pedro Meyer and the rise of the digital image, Kaplan points to a new way to think about the intimate relationship among photography, American life, and the artistic imagination." -- Back cover.

Finalist, 2018 Goodreads Choice Awards “Thoughtful, well researched, and truly moving. Shines a light on what it means to cook and eat American food, in all its infinitely nuanced and ever-evolving glory.” —Anthony Bourdain American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. There’s a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavors of their lost country. A Uyghur café in New York’s Brighton Beach serves a noodle soup that seems so very familiar and yet so very exotic—one unexpected ingredient opens a window onto an entirely unique culture. A beignet from Café du Monde in New Orleans, as potent as Proust’s madeleine, inspires a narrative that tunnels through time, back to the first Creole cooks, then forward to a Korean rice-flour hoedduck and a beignet dusted with matcha. Sixteen adventures, sixteen vibrant new chapters in the great evolving story of American cuisine. And forty recipes, created by Lee, that bring these new dishes into our own kitchens.