Baker

Josephine Baker, the first Black woman to star in a major motion picture, was both liberated and delightfully undignified, playfully vacillating between allure and colonialist stereotyping. Nicknamed the "Black Venus," "Black Pearl," and "Creole Goddess," Baker blended the sensual and the comedic when taking 1920s Europe by storm. Back home in the United States, Baker's film career brought hope to the Black press that a new cinema centered on Black glamour would come to fruition. In Josephine Baker's Cinematic Prism, Terri Simone Francis examines how Baker fashioned her celebrity through cinematic reflexivity, an authorial strategy in which she placed herself, her persona, and her character into visual dialogue. Francis contends that though Baker was an African American actress who lived and worked in France exclusively with a white film company, white costars, white writers, and white directors, she holds monumental significance for African American cinema as the first truly global Black woman film star. Francis also examines the double-talk between Baker and her characters in Le Pompier de Folies Bergère, La Sirène des Tropiques, Zou Zou, Princesse Tam Tam, and The French Way, whose narratives seem to undermine the very stardom they offered. In doing so, Francis artfully illuminates the most resonant links between emergent African American cinephilia, the diverse opinions of Baker in the popular press, and African Americans' broader aspirations for progress toward racial equality. Examining an unexplored aspect of Baker's career, Josephine Baker's Cinematic Prism deepens the ongoing conversation about race, gender, and performance in the African diaspora.

Ella Baker (1903–1986) was an influential African American civil rights and human rights activist. For five decades, she worked behind the scenes with people in vulnerable communities to catalyze social justice leadership. Her steadfast belief in the power of ordinary people to create change continues to inspire social justice activists around the world. This book describes a case study that translates Ella Baker’s community engagement philosophy into a catalytic leadership praxis, which others can adapt for their work. Catalytic leadership is a concrete set of communication practices for social justice leadership produced in equitable partnership with, instead of on, communities. The case centers the voices of African American teenage girls who were living in a segregated neighborhood of an affluent college town and became part of a small collective of college students, parents, university faculty, and community activists learning leadership in the spirit of Ella Baker.

Read Along or Enhanced eBook: The baker, Van Amsterdam becomes known in Colonial America for baking his St. Nicholas cookies but his greed drives hime to he become stingy in his business. When an old woman buys a dozen cookies from him and expects to receive 13, he withholds the last one. Unfotunately, his business goes downhill until the day she returns for 12 more cookies. But this time he gives her an extra measure and the custom of offering a "baker's dozen" or 13 items spreads throughout the colonies.

This volume in the American Antiquarian Cookbook Collection, published in 1870 in Boston, is by a “practical” baker with twenty-seven years of experience in the baking business, and he shares his secrets for making all categories of baked goods for the benefit of professionals and private bakers alike. John Weild states in his preface that he is writing for professional bakers, those who work in hotels, eating houses, and saloons, in order to expand their capabilities from one branch to another, and he claims that his book is the first of its kind for a professional audience. His goal is to help loaf-bread bakers become proficient in cake-making and vice versa. In particular, his recipes are clearly written to achieve his goal of making the book the standard authority for all cake makers, including ladies who bake for their families. Contents include over 200 recipes for loaf-bread baking, cakes, pastry, jellies, ice cream and water ices, pies, crackers, and puddings. This edition of The Baker’s Guide was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.

Presents over 175 baking recipes, organized by season and by recipe complexity, along with beverage recipes and source guide for ingredients, tools and equipment.

Baking pro, Dede Wilson, delivers 70 recipes for all types of doughnuts: baked, fried, yeast-risen, cake-style, filled, frosted, unfrosted. She incorporates delicious and imaginative ingredients, all presented in the fun anduser-friendly "Baker's Field Guide" format."

This is a collection of memories and recipes. All senses can be involved in using this book. As you experience this labor of love, be prepared to be tempted to bake something so that you can smell and taste the wonderful recipes from a very popular bakery. Then you will be able to add to your own legacy of memories. Enjoy!

Free to Eat Sweets! The number of people with food allergies is skyrocketing, leaving puzzled cooks and anxious parents eager to find recipes for “normal” foods that are both safe and delicious. The Allergen-Free Baker’s Handbook features 100 tried-and-true recipes that are completely free of all ingredients responsible for 90 percent of food allergies, sparing bakers the all-too-common frustration of having to make unsatisfactory substitutions or rework recipes entirely. To make things even easier, energized and empathetic mom Cybele Pascal demystifies alternative foodstuffs and offers an insider’s advice about choosing safe products and sources for buying them. As the head baker for a food-allergic family, food writer Pascal shares her most in-demand treats and how to make them work without allergenic ingredients. Her collection includes a delightfully familiar array of sweets and savory goodies that are no longer off-limits, from Glazed Vanilla Scones, Cinnamon Rolls, and Lemon-Lime Squares to Chocolate Fudge Brownies, Red Velvet Cake, and every kid’s favorite: Pizza. In addition to being a lifeline for people with food allergies, sensitivities, and intolerances, these entirely vegan recipes are perfect for anyone looking to avoid artificial and refined ingredients, and those interested in baking with healthful new gluten-free flours such as quinoa, sorghum, and amaranth. Best of all, Pascal has fine-tuned each recipe to please the palates of the most exacting critics: her young sons. Lennon and Monte like these tasty treats even better than their traditional counterparts, and you will too!

An inspirational rags-to-riches memoir by the founder of the most successful Caribbean business ever established in the US. “The American question gets a great, real-life look in The Baker’s Son . . . Hawthorne’s story is at once inspirational and revelatory.” —Publishers Weekly The Baker’s Son is a charming and well-crafted memoir by the co-founder of Golden Krust Caribbean Bakery & Grill, the hugely successful Jamaican-owned and -run enterprise that reaches from Massachusetts to Florida with over 120 franchise locations. Today the Golden Krust brand represents the most lucrative Caribbean business ever established in America. An independently owned family enterprise, Golden Krust was established in 1989 by members of the extended Hawthorne family. Within a few short years, Golden Krust developed into a very successful business. The original inspiration for the company came from the family patriarch, Ephraim Hawthorne, who for many years ran a successful bakery in the secluded hamlet of Border, in the rural parish of St. Andrew in Jamaica. The Baker’s Son is a deeply moving account that tells the story of an immigrant family from rural Jamaica that relocated to the Bronx in the 1980s. Starting from humble beginnings, and after weathering several major crises along the way, personal as well as professional, the Hawthorne family has scaled the heights of success to achieve the American Dream to an unprecedented degree. Not content to rest on its well-deserved laurels, the family has, in addition, established an innovative and very successful philanthropic foundation to give back to the community. As much a “business memoir” as it is a “spiritual memoir,” the book records a profound journey of the author from his childhood within the Hawthorne family in Jamaica to his spiritual rebirth and conversion in the recent past. The author attributes the real source of his success in business to his wife, siblings, and children, and to the deep Christian faith inculcated in him by his father and mother from a young age.

In preindustrial Europe, dependence on grain shaped every phase of life from economic development to spiritual expression, and the problem of subsistence dominated the everyday order of things in a merciless and unremitting way. Steven Laurence Kaplan’s The Bakers of Paris and the Bread Question, 1700–1775 focuses on the production and distribution of France’s most important commodity in the sprawling urban center of eighteenth-century Paris where provisioning needs were most acutely felt and most difficult to satisfy. Kaplan shows how the relentless demand for bread constructed the pattern of daily life in Paris as decisively and subtly as elaborate protocol governed the social life at Versailles. Despite the overpowering salience of bread in public and private life, Kaplan’s is the first inquiry into the ways bread exercised its vast and significant empire. Bread framed dreams as well as nightmares. It was the staff of life, the medium of communion, a topic of common discourse, and a mark of tradition as well as transcendence. In his exploration of bread’s materiality and cultural meaning, Kaplan looks at bread’s fashioning of identity and examines the conditions of supply and demand in the marketplace. He also sets forth a complete history of the bakers and their guild, and unmasks the methods used by the authorities in their efforts to regulate trade. Because the bakers and their bread were central to Parisian daily life, Kaplan’s study is also a comprehensive meditation on an entire society, its government, and its capacity to endure. Long-awaited by French history scholars, The Bakers of Paris and the Bread Question, 1700–1775 is a landmark in eighteenth-century historiography, a book that deeply contextualizes, and thus enriches our understanding of one of the most important eras in European history.