In Public Houses or Dingbats in the Kitchen

In Public Houses: Drink and the Revolution of Authority in Colonial Massachusetts

Author: David W Conroy

Through an innovative examination of inventories, licensing records, petitions, newspapers, sermons, and diaries, Conroy explores the development of tavern culture over time. As provincial society became more complex in the eighteenth century, so, too, did tavern life. In Boston different types of public houses emerged as society became more stratified, and in country towns taverns multiplied as population dispersed. Specifically, Conroy illuminates the role played by public houses as a forum for the development of a vocal republican citizenry in conflict with royal rule. In doing so, he also highlights the connections between the vibrant oral culture of taverns and the expanding print culture of newspapers and political pamphlets in the eighteenth century.

Table of Contents:

	Acknowledgments
	Illustrations and Tables
	Abbreviations and Note on the Text
	Introduction	1
1	The Puritan Assault on Drink and Taverns	12
2	Law versus Popular Culture	57
3	"To Sell What Drink They Can": Liquor Licenses and Poor Relief	99
4	The Politics of Taverns in Provincial Boston	157
5	The Politics of Taverns in the Countryside	189
6	The Public Order of Revolution	241
	Epilogue: After the Revolution	310
	Appendix: Licenseholders, 1735-1776	323
	Bibliography	327
	Index	341

See also: Comptabilité des Meilleures Pratiques

Dingbats in the Kitchen: A Collection of Louisiana Recipes

Author: Annie Lauri

Dingbats in the Kitchen is a highly readable collection of Louisiana recipes. The author states, "These are not all of the good recipes in the world but all of these are good." After exploring "the myth of grandmother's cooking," she concludes there is no way your grandmother was a better cook than you can be. Originally begun as a set of instructions for her son in his first college apartment and later expanded into a book format when he married, this collection will appeal to both the beginning and seasoned cook. "Dingbats," a printer's term for typographical ornaments used to call attention to something, are used throughout the book in a spirit of fun; singly for the very easiest recipes and in threes for the more difficult ones. Whether teaching the basics like gravy and gumbo, or graduating to more advanced skills like Crepes Frangipane, you'll find this book will become your favorite for everyday and special occasions alike!