Author: United States. Congress SenatePublisher:
ISBN:
Category : United States
Languages : en
Pages : 1248
Book Description
Report
Author: United States. Congress SenatePublisher:
ISBN:
Category : United States
Languages : en
Pages : 1248
Book Description
Congressional Record
Author: United States. CongressPublisher:
ISBN:
Category : Law
Languages : en
Pages : 1336
Book Description
Journal of the House of Representatives of the United States
Author: United States. Congress. HousePublisher:
ISBN:
Category : Legislation
Languages : en
Pages : 1160
Book Description
Some vols. include supplemental journals of "such proceedings of the sessions, as, during the time they were depending, were ordered to be kept secret, and respecting which the injunction of secrecy was afterwards taken off by the order of the House."
Soldiers' Bonus
Author: United States Penitentiary, Atlanta, Georgia
Author: United States. Bureau of PrisonsPublisher:
ISBN:
Category : Prisons
Languages : en
Pages : 40
Book Description
Portraits of Justice
Author: Trina E. GrayPublisher: Wisconsin Historical Society
ISBN: 0870203452
Category : Judges
Languages : en
Pages : 105
Book Description
This volume profiles all the people who have served as Wisconsin Supreme Court justices and includes an introduction by Chief Justice Shirley Abrahamson summarizing the court's history and its vision for the future.
Iowa Official Register
Author: Michigan Committeeman's Practice Handbook
Author: American Women and Flight Since 1940
Author: Deborah G. DouglasPublisher: University Press of Kentucky
ISBN: 9780813126258
Category : History
Languages : en
Pages : 376
Book Description
Kentucky is most commonly associated with horses, tobacco fields, bourbon, and coal mines. There is much more to the state, though, than stories of feuding families and Colonel Sanders’ famous fried chicken. Kentucky has a rich and often compelling history, and James C. Klotter and Freda C. Klotter introduce readers to an exciting story that spans 12,000 years, looking at the lives of Kentuckians from Native Americans to astronauts. The Klotters examine all aspects of the state’s history—its geography, government, social life, cultural achievements, education, and economy. A Concise History of Kentucky recounts the events of the deadly frontier wars of the state’s early history, the divisive Civil War, and the shocking assassination of a governor in 1900. The book tells of Kentucky’s leaders from Daniel Boone and Henry Clay to Abraham Lincoln, Mary Breckinridge, and Muhammad Ali. The authors also highlight the lives of Kentuckians, both famous and ordinary, to give a voice to history. The Klotters explore Kentuckians’ accomplishments in government, medicine, politics, and the arts. They describe the writing and music that flowered across the state, and they profile the individuals who worked to secure equal rights for women and African Americans. The book explains what it was like to work in the coal mines and explains the daily routine on a nineteenth-century farm. The authors bring Kentucky’s story to the twenty-first century and talk about the state’s modern economy, where auto manufacturing jobs are replacing traditional agricultural work. A collaboration of the state historian and an experienced educator, A Concise History of Kentucky is the best single resource for Kentuckians new and old who want to learn more about the past, present, and future of the Bluegrass State.
The Sustainable Chef
Author: Stefan GösslingPublisher: Routledge
ISBN: 1351740237
Category : Business & Economics
Languages : en
Pages : 406
Book Description
This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.