Is bacon fat meat? Chicken? Cheese? Eggs? All of these have been considered, at different times, meat or meatless foods by the Catholic Church. The eighteenth century historian Le Grand d'Aussy included several long passages on the complex history of Catholic fasting in France in his master work on the history of French food. Taken together, they explore the often surprising twists and turns this practice took from the time of the Franks to his own. Throughout the Old Regime, the distinction between meat and fast-day foods was central to French dining; the exact definitions, however, of what...

Overview Green eggs were popular once, and long before Dr. Seuss, in France. Poached eggs were served with orange juice and spices. Easter eggs inspired not egg hunts, but loud, raucous processions. Cheese might be eaten with sugar and even cinnamon. Brie and Parmesan cheese were popular long before modern times. Butter could be preserved with salt, but also by being melted and put in earthenware jars. On fast days, when meat was forbidden, sometimes eggs were allowed, in other periods they were not; the same thing was true of milk and cheese. These facts are all found in the brief but...

"Your heart's pounding, you sweat, and you feel like you're going to vomit..." Tom Cruise Tom Cruise is far from the only celebrity to overcome bullying to attain huge success. If bullying is a problem for many in high school, it is even more of a problem for those who are different - which often means those who are particularly gifted in some way. What a bully makes a curse may later turn to be a great gift. But too many young people give up before that can happen, turning to substance abuse or even suicide. This collection of monologues looks at this national problem from many different...

This playful collection of 14 original monologues gives voice to characters and observers from the 18th century French fairs. Before the Revolution, these were a prime source of entertainment for people of all classes. Among those who speak in these monologues are a man with two heads, a rope dancer, a strong woman, a marionettist, a tumbler, a "turner" and various presenters of mechanical or animal exhibits. All of the subjects, even the most unlikely, actually existed in Pre-Revolutionary France. As imagined here, their voices are ribald, resentful, poignant, pensive, cocky, exuberant, and...

Coffee, tea and chocolate were all still newcomers to France when the eighteenth century historian Le Grand d'Aussy wrote his history of French food and drink. He includes his look at what was then still their recent history in a section on non-alcoholic drinks. But first he looks at the cold ones, notably lemonade, also a relative newcomer, yet already popular enough that those who sold coffee, flavored drinks and even ice cream were known as *limonadiers* - lemonade-vendors. Some of the drinks they sold - rossolis, populo, cedar sours, vinegar syrups - have long been forgotten, while others...

These monologues explore the tragedy of suicide through a variety of voices: observers, survivors, suicides themselves. These "Suicide Monologues" may be done individually (for auditions, class, etc.) or presented in a complete production. They are offered for use not only by actors, but by anyone else who finds their experience reflected in these pages.

A collection of monologues for young adults from their teens to their twenties, organized by age group and gender. Monologues from this collection have been included in two other anthologies. This second edition includes revised versions of two monologues as well as three additional monologues.

Thirty teen voices - flirting, mocking, musing, some fun, some serious, some colorful, some plain, on subjects as different as loss, texting and (yes) spaceships. More monologues for practice, class, audition and performance from Jim Chevallier, author of "Monologues for Teens and Twenties." NOTE: Certain of these pieces - based on experiences of actual teens - address difficult issues which may be considered "Adult" by some readers.

In the fourteenth century, French kings prized such fare as peacock, storks and herons. Guillaume Tirel not only cooked these dishes, he left a book on how to do it. Because (it is said) he had a long sharp nose, he was nicknamed "Taillevent" ("Slice-wind"), and his classic cookbook is often referred to as "Taillevent's Viandier." Le Viandier has survived in at least four different versions. Now Jim Chevallier has translated one of the earliest and most difficult versions - the so-called Fifteenth Century version. This affordable translation makes a precious historical document more readily...