Digital Commons Network^™

'In This Dark Hour': Stefan Zweig And Historical Displacement In Brazil, 1941-1942, Edward Lawrence

LSU New Orleans Theses and Dissertations

Stefan Zweig was an Austrian-Jewish author and intellectual who fled Austro-fascism and Nazi Germany, and took his own life in Brazil in early 1942. The resurgence of interest in Zweig’s life in the last few decades has introduced new methods of interpretation of his life as a refugee. But many scholars have not acknowledged Zweig’s relationships he formed with South American intellectuals while in exile there. Instead, the primary focus has been on his identity as a European, and his subsequent suicide. This paper will argue that Zweig’s identity as a refugee included a radical re-interpretation of history and …

Luis Fuerte, Csusb

South Colton Oral History Project Collection

No abstract provided.

Bodies As Living, Twirling Sacrifices: Performing Black Girlhood, Liturgical Dance, And The Black Church Tradition, Brianna Heath

Cultural Studies Capstone Papers

The purpose of this study is to investigate liturgical dance in the black church tradition as a gendered space. I argue that black girls perform their sexuality as ascribed to hetero-patriarchal ideology—as preached within the black church—through liturgical dance. This ideology akin to politics of respectability separates the sacred from the secular which causes a tension. This tension shows up in the hyper-ness of liturgical dancing. This study discusses this by contextualizing liturgical dance within a history of black concert dance and embodied practices of resistance. This study frames liturgical dance within the black dance tradition, black feminist studies, and …

The Grizzly, April 27, 2017, Brian Thomas, Kevin Leon, Erin Mckinney, Chris Karmilowicz, Courtney A. Duchene, Jordan Ostrum, Fran Liberatoscioli, Hunter Gellman

Ursinus College Grizzly Newspaper, 1978 to Present

Ursinus Makes Changes to Graduation • Mellon Foundation Awards College Grant for New Core Curriculum • Grizzly Interview with President Brock Blomberg • Recent Volunteer Efforts are Revitalizing the Organic Farm • First-Person Perspective: Student Finds Comfort and Solidarity at D.C. March for Science • History Professor Shares Love for Music with the Campus • Opinions: Neutrality is Not Enough to Stop World-Wide Fascism; Future of Ursinus Requires Us to Accept Change • Two-Sport Athlete Raises Money for Next Off-the-Field Hurdle

Florida, State Department Of Agriculture; Bureau Of Immigration; Tallahassee; Florida

Correspondence and Textual Material

Seeing any part of America is a pleasant and profitable experience. Seeing Florida gives the greatest possible returns for time and money spent. A marvelous climate during any part of the year, combined with delightful scenery and cordial people, make such a visit a source of pleasure for all the future. Those who come once return to taste of these enjoyments again and many come to stay. To the prospective visitor from other sections we offer in this book a glimpse of what Florida is and what she has for you. It is impossible to do full justice to the …

The Shanachie, Volume 29, Number 4, Connecticut Irish-American Historical Society

The Shanachie (CTIAHS)

On Saturday, July 29, several dozen Irish currach rowers, turned the clock back to the 6th century on the waterfront at New London, a major New England seaport since the 17th century --The first Irishman fascinated by the Connecticut shoreline seems to have been Sir William Johnson, one of colonial America’s most influential, productive and flamboyant characters, who came to New London 250 years ago to recuperate --In August 1892, New London was chosen to host a three-week summer educational program that drew an estimated 600 Catholics, most of them Irish --Billiards skills brought fame and fortune to Long Neck …

Chapter One Chef's Table Tasting Menu 2017, Chapter One

Menus of the 21st Century

The Irish home has always been a place of conviviality, from the most humble cup of tea to the grandest offering of a traditional Irish coffee. Chapter One has worked hard to reflect this great Irish tradition. We never felt it was enough simply to do things correctly; we wanted to strive for the best, and that remains as true today as at the beginning. It has earned us an extremely loyal customer base and also a Michelin star in the process.

Good cooking starts with good produce, and when you have the richness of the Irish larder to choose …

Chapter One Tasting Menu 2017, Chapter One

Menus of the 21st Century

The Irish home has always been a place of conviviality, from the most humble cup of tea to the grandest offering of a traditional Irish coffee. Chapter One has worked hard to reflect this great Irish tradition. We never felt it was enough simply to do things correctly; we wanted to strive for the best, and that remains as true today as at the beginning. It has earned us an extremely loyal customer base and also a Michelin star in the process.

Good cooking starts with good produce, and when you have the richness of the Irish larder to choose …

A Rainbow Of Iranian Masculinities: Raqqas, A Type Of Iranian Male Image, Anthony Shay

Pomona Faculty Publications and Research

In this essay, I will explore the male dancer in the Iranian world, and how he came to occupy this abject position (dance, according to Zainab Stellar, being regarded by many conservative elements in Iranian society today as "the worst possible behavior of an undisciplined body in public, and symbol of all vice" (2011, 235)). Lotfollah “Lotfi” Mansouri, the renowned opera director and producer, recounted at a dinner that I attended (January 27, 2002 Peyvand Organization, San Jose), how one day as a student at UCLA, he entered Schonberg Music Hall and heard opera for the first time. He was …

Chapter One Dinner Menu 2017, Chapter One

Menus of the 21st Century

Successful restaurants are as much a result of time, place and product as anything else. In many ways we had a lot stacked against us – we’re located in a basement, deep in the Northside of the city. But we had plenty in our favour too. We’ve worked hard to make our basement feel anything but that. By using Irish and international craftspeople we’ve transformed part of what was the former home of George Jameson, the whiskey maker, into a uniquely Irish dining space.

The Irish home has always been a place of conviviality, from the most humble cup of …

Etto Merrion Row Dinner Menu 2017, Etto

Menus of the 21st Century

Etto is an award-winning restaurant on Dublin’s Merrion Row. We offer a daily changing, seasonal menu, served in a relaxed and informal environment. Our dishes are honest and simple, using ingredients from local producers and suppliers where possible. Our wines are carefully selected with a focus on interesting grape varietals and small producers.

Awarded a Michelin Guide Bib Gourmand in 2014, 2015 and 2016

Winner of 'Best Casual Dining Experience in Ireland' at the 2014 and 2016 Irish Restaurant Awards

Winner of 'Best Casual Dining Experience in Dublin' at the 2014, 2015 and 2016 Irish Restaurant Awards

Winner of 'Best …

Etto Merrion Row Midweek Lunch Menu 2017, Etto

Menus of the 21st Century

Etto is an award-winning restaurant on Dublin’s Merrion Row. We offer a daily changing, seasonal menu, served in a relaxed and informal environment. Our dishes are honest and simple, using ingredients from local producers and suppliers where possible. Our wines are carefully selected with a focus on interesting grape varietals and small producers.

Awarded a Michelin Guide Bib Gourmand in 2014, 2015 and 2016

Winner of 'Best Casual Dining Experience in Ireland' at the 2014 and 2016 Irish Restaurant Awards

Winner of 'Best Casual Dining Experience in Dublin' at the 2014, 2015 and 2016 Irish Restaurant Awards

Winner of 'Best …

Mr Fox Lunch And Pre Theatre Menu 2017, Mr Fox

Menus of the 21st Century

After years of cooking around the world, Anthony Smith settles down in his native northside of Dublin and opens Mr Fox on 1/11/2016.

At the heart of Dublin 1, Mr Fox is an informal atmospheric bar & dining room serving the best of local & seasonal ingredients to create modern international dishes.

Anthony’s cooking has been described as natural & honest, presented in a relaxed setting.

We are open for lunch & dinner, Tuesday to Saturday. The restaurant is closed Sundays, Mondays & bank holidays.

We look forward to welcoming you soon in Mr Fox.

Paradiso Restaurant Pre Theatre Menu 2017, Paradiso Restaurant

Menus of the 21st Century

First opened in October 1993, Paradiso has long attracted international acclaim for the innovative and groundbreaking vegetable cuisine of Denis Cotter, founder and executive chef. With its emphasis on rich, complex flavours and a focus on seasonal ingredients, the Paradiso kitchen delivers an exciting and pleasurable dining experience while putting vegetables front and centre. This unique food is matched by a carefully curated list of wines, all open and available in four measures.

Now something of an iconic institution in the Cork dining scene and the wider Irish food culture, Paradiso is operated by co-owners Denis Cotter and Ger …

Encountering Greek American Soundscapes, Anthony Shay

Pomona Faculty Publications and Research

For this chapter I will look at Greek American music making through the eyes of a non-Greek, my younger self, who enjoyed and sought out this musical tradition for over fifty years, primarily as a folk dance enthusiast. For the international recreational dancer of the 1950s, 1960s and 1970s, Greek music has rich melodic lines and many different rhythmic patterns (5/8; 7/8; 9/8, etc.) that attracted many individuals of Anglo American background like me to learn these dances, especially in the 1950s, 1960s, and 1970s when recreational and performance folk dance constituted a major leisure-time activity for hundreds of thousands …

World Wide Enough: Historiography, Imagination, And Stagecraft, Benjamin L. Carp

Publications and Research

No abstract provided.

Chameleon Restaurant Early Bird And Pre Theatre Menu 2017, Chameleon

Menus of the 21st Century

Some 25 years ago, long before Temple Bar was a glint in any property developer’s eye, Carol Walsh signed herself a lease in a tall, narrow building on a cobbled street just off the River Liffey, surrounded by artists' studios, record stores and comic shops. She kitted out the first floor with walls of mirrors and opened a dance and aerobics studio. Downstairs, she opened a vegetarian café called The Cellary. Later, in Dublin's clubbing heyday, Carol ran several underground clubnights in this ever-adaptable space. While her neighbouring building was being transformed into what is now Temple Bar Gallery, Carol …

Chameleon Restaurant Group Set Menu 2017, Chameleon

Menus of the 21st Century

Some 25 years ago, long before Temple Bar was a glint in any property developer’s eye, Carol Walsh signed herself a lease in a tall, narrow building on a cobbled street just off the River Liffey, surrounded by artists' studios, record stores and comic shops. She kitted out the first floor with walls of mirrors and opened a dance and aerobics studio. Downstairs, she opened a vegetarian café called The Cellary. Later, in Dublin's clubbing heyday, Carol ran several underground clubnights in this ever-adaptable space. While her neighbouring building was being transformed into what is now Temple Bar Gallery, Carol …

Chameleon Restaurant Tapas Menu 2017, Chameleon

Menus of the 21st Century

Some 25 years ago, long before Temple Bar was a glint in any property developer’s eye, Carol Walsh signed herself a lease in a tall, narrow building on a cobbled street just off the River Liffey, surrounded by artists' studios, record stores and comic shops. She kitted out the first floor with walls of mirrors and opened a dance and aerobics studio. Downstairs, she opened a vegetarian café called The Cellary. Later, in Dublin's clubbing heyday, Carol ran several underground clubnights in this ever-adaptable space. While her neighbouring building was being transformed into what is now Temple Bar Gallery, Carol …

Chapter One Set Lunch Menu 2017, Chapter One

Menus of the 21st Century

Successful restaurants are as much a result of time, place and product as anything else. In many ways we had a lot stacked against us – we’re located in a basement, deep in the Northside of the city. But we had plenty in our favour too. We’ve worked hard to make our basement feel anything but that. By using Irish and international craftspeople we’ve transformed part of what was the former home of George Jameson, the whiskey maker, into a uniquely Irish dining space.

The Irish home has always been a place of conviviality, from the most humble cup of …

Chapter One Vegetarian Menu 2017, Chapter One

Menus of the 21st Century

The Irish home has always been a place of conviviality, from the most humble cup of tea to the grandest offering of a traditional Irish coffee. Chapter One has worked hard to reflect this great Irish tradition. We never felt it was enough simply to do things correctly; we wanted to strive for the best, and that remains as true today as at the beginning. It has earned us an extremely loyal customer base and also a Michelin star in the process.

Good cooking starts with good produce, and when you have the richness of the Irish larder to choose …

Chapter One Christmas Menus 2016, Chapter One

Menus of the 21st Century

The Irish home has always been a place of conviviality, from the most humble cup of tea to the grandest offering of a traditional Irish coffee. Chapter One has worked hard to reflect this great Irish tradition. We never felt it was enough simply to do things correctly; we wanted to strive for the best, and that remains as true today as at the beginning. It has earned us an extremely loyal customer base and also a Michelin star in the process.

Good cooking starts with good produce, and when you have the richness of the Irish larder to choose …

Etto Merrion Row Pre Theatre Menu 2017, Etto

Menus of the 21st Century

Etto is an award-winning restaurant on Dublin’s Merrion Row. We offer a daily changing, seasonal menu, served in a relaxed and informal environment. Our dishes are honest and simple, using ingredients from local producers and suppliers where possible. Our wines are carefully selected with a focus on interesting grape varietals and small producers.

Awarded a Michelin Guide Bib Gourmand in 2014, 2015 and 2016

Winner of 'Best Casual Dining Experience in Ireland' at the 2014 and 2016 Irish Restaurant Awards

Winner of 'Best Casual Dining Experience in Dublin' at the 2014, 2015 and 2016 Irish Restaurant Awards

Winner of 'Best …

Etto Merrion Row Saturday Lunch 2017, Etto

Menus of the 21st Century

Etto is an award-winning restaurant on Dublin’s Merrion Row. We offer a daily changing, seasonal menu, served in a relaxed and informal environment. Our dishes are honest and simple, using ingredients from local producers and suppliers where possible. Our wines are carefully selected with a focus on interesting grape varietals and small producers.

Awarded a Michelin Guide Bib Gourmand in 2014, 2015 and 2016

Winner of 'Best Casual Dining Experience in Ireland' at the 2014 and 2016 Irish Restaurant Awards

Winner of 'Best Casual Dining Experience in Dublin' at the 2014, 2015 and 2016 Irish Restaurant Awards

Winner of 'Best …

Etto Tasting Menu 2017, Etto

Menus of the 21st Century

Etto is an award-winning restaurant on Dublin’s Merrion Row. We offer a daily changing, seasonal menu, served in a relaxed and informal environment. Our dishes are honest and simple, using ingredients from local producers and suppliers where possible. Our wines are carefully selected with a focus on interesting grape varietals and small producers.

Awarded a Michelin Guide Bib Gourmand in 2014, 2015 and 2016

Winner of 'Best Casual Dining Experience in Ireland' at the 2014 and 2016 Irish Restaurant Awards

Winner of 'Best Casual Dining Experience in Dublin' at the 2014, 2015 and 2016 Irish Restaurant Awards

Winner of 'Best …

Paradiso Restaurant Dinner Menu 2017, Paradiso Restaurant

Menus of the 21st Century

First opened in October 1993, Paradiso has long attracted international acclaim for the innovative and groundbreaking vegetable cuisine of Denis Cotter, founder and executive chef. With its emphasis on rich, complex flavours and a focus on seasonal ingredients, the Paradiso kitchen delivers an exciting and pleasurable dining experience while putting vegetables front and centre. This unique food is matched by a carefully curated list of wines, all open and available in four measures.

Now something of an iconic institution in the Cork dining scene and the wider Irish food culture, Paradiso is operated by co-owners Denis Cotter and Ger …

Greenes Restaurant Cork Tasting Menu 2017, Greenes Restaurant Cork

Menus of the 21st Century

The food at Greenes is innovative, modern and devoted to place. Bryan McCarthy heads up the kitchen team at Greenes and recognises the uniqueness and quality of the outstanding ingredients that are available in Cork. His talented team works in tandem with the best of Cork’s food producers and in other parts of Ireland to create a menu that’s devoted to local, seasonal, foraged and organic ingredients.

Expect signature dishes of a seasonal nature, refined food with a simple food philosophy - local, fresh and staying true to each ingredient’s essence.

Traditional food practices, such as pickling and fermenting, together …

Greenes Restaurant Cork Pre Theatre Menu 2017, Greenes Restaurant Cork

Menus of the 21st Century

The food at Greenes is innovative, modern and devoted to place. Bryan McCarthy heads up the kitchen team at Greenes and recognises the uniqueness and quality of the outstanding ingredients that are available in Cork. His talented team works in tandem with the best of Cork’s food producers and in other parts of Ireland to create a menu that’s devoted to local, seasonal, foraged and organic ingredients.

Expect signature dishes of a seasonal nature, refined food with a simple food philosophy - local, fresh and staying true to each ingredient’s essence.

Traditional food practices, such as pickling and fermenting, together …

Greenes Restaurant Cork Lunch Menu, Greenes Restaurant Cork

Menus of the 21st Century

The food at Greenes is innovative, modern and devoted to place. Bryan McCarthy heads up the kitchen team at Greenes and recognises the uniqueness and quality of the outstanding ingredients that are available in Cork. His talented team works in tandem with the best of Cork’s food producers and in other parts of Ireland to create a menu that’s devoted to local, seasonal, foraged and organic ingredients.

Expect signature dishes of a seasonal nature, refined food with a simple food philosophy - local, fresh and staying true to each ingredient’s essence.

Traditional food practices, such as pickling and fermenting, together …

Greenes Restaurant Cork A La Carte Menu 2017, Greenes Restaurant

Menus of the 21st Century

The food at Greenes is innovative, modern and devoted to place. Bryan McCarthy heads up the kitchen team at Greenes and recognises the uniqueness and quality of the outstanding ingredients that are available in Cork. His talented team works in tandem with the best of Cork’s food producers and in other parts of Ireland to create a menu that’s devoted to local, seasonal, foraged and organic ingredients.

Expect signature dishes of a seasonal nature, refined food with a simple food philosophy - local, fresh and staying true to each ingredient’s essence.

Traditional food practices, such as pickling and fermenting, together …