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The late nineteenth and early twentieth centuries witnessed a revolution in the eating habits of European households with disposable incomes. Central to the culinary history of the period is the innovative French chef Georges Auguste Escoffier (1846-1935). His cooking methods, combined with a modern approach to managing professional kitchen staff, contributed to the development of a fashionable culture of dining out, notably at London's Savoy and Carlton hotels. Escoffier's influence was such that he was urged to publish his methods and recipes. Reissued here in its English translation of 1907, this textbook on haute cuisine was first published in French in 1903. Beginning with the fundamental elements of cooking, Escoffier gives nearly 3,000 descriptions and recipes, ranging from sauces and marinades to jams and jellies. Intended for the instruction of aspiring chefs, this monumental work remains a core text at cookery schools to this day.

The children's and teenagers' market has become increasingly significant as young people have become more affluent and have an ever growing disposable income. Children as Consumers traces the stages of consumer development through which children pass and examines the key sources of influence upon young people's consumer socialisation. It examines: * the kinds of things young people consume * how they use their money * how they respond to different types of advertising * whether they need to be protected through special legislation and regulation * market research techniques that work well with young people. Children as Consumers will be useful to students of psychology, sociology, business and media studies, as well as professionals in advertising and marketing.

With tourism accounting for approximately thirty percent of the Caribbean's GDP and twenty-four percent of employment, a link between the sex trade and the tourism industry has gained recent attention. Shifts in global production, an increase of disposable income for pleasure and recreation, and a desire by North Americans and Europeans for an experience of 'exotic' cultures, are often claimed to be the cause. This volume explores the connections between the global economy and sex work, focusing on the experiences and views of women, men, and children who sell sex. Apart from attention to sex tourism in Cuba, the Dominican Republic, Barbados, and Jamaica, the book also examines sex work in the gold mining industry in the hinterlands of Suriname and Guyana, and in the entertainment sector in Belize and the Dutch Antilles. It presents new insights into the Caribbean sex trade and provides proposals and strategies for addressing the situation in the twenty-first century.

The late nineteenth and early twentieth centuries witnessed a revolution in the eating habits of European households with disposable incomes. Central to the culinary history of the period is the innovative French chef Georges Auguste Escoffier (1846-1935). His cooking methods, combined with a modern approach to managing professional kitchen staff, contributed to the development of a fashionable culture of dining out, notably at London's Savoy and Carlton hotels. Escoffier's influence was such that he was urged to publish his methods and recipes. Reissued here in its English translation of 1907, this textbook on haute cuisine was first published in French in 1903. Beginning with the fundamental elements of cooking, Escoffier gives nearly 3,000 descriptions and recipes, ranging from sauces and marinades to jams and jellies. Intended for the instruction of aspiring chefs, this monumental work remains a core text at cookery schools to this day.

With a disposable income and an artistic bent, queers are seriously into cuisine. The Queer Cookbook takes a peak behind the net curtains, and lets us in on recipes and hot tips for that perfect dish.Ever wondered what to prepare for the consummate 'lesbian, gay, bisexual and transgendered Pride' breakfast? What menu will impress that cute dyke you've been cruising at the Wow Bar? Handy hints on queer etiquette, tips for the perfect homosexual dinner party, what to prepare for the dinner guest who you know fancies you but you don't want to get off with? All-star recipes from galloping gourmets such as Gaytime TV's Bert Tyler-Moore, Quentin Crisp, Maria Esposito and Michelangelo Signorile, and how to make fantastic fairy cakes, and pack the definitive lunch-box. Breakfasts, brunches, Christmas dinners and queer cocktails, The Queer Cookbook is a must for all self-respecting gay gourmets.

The awesome eighties—a time when pop culture inevitably ruled America as a former actor rose to become the nation's President! Perhaps more than any other decade, the good economy provided America's youth with more disposable income than ever, allowing them to dive head first into the latest fads and fashions. Ever timeless, Archie and his friends came along for the ride, engaging both the energy and excitement of the times with their unique brand of humor, as only they could! Journey back with us now in this eagerly anticipated volume. Experience the punk movement as it shakes up Riverdale! Relive the Urban Cowboy craze! Behold the rise of MTV! Witness the emergence of preppie, new wave and Flashdance fashions! Play along with Trivial Pursuit! Gaze at the popular '80s movies and TV shows! Boogie with Archie and the gang at the roller disco and laugh again at the antics of America's #1 teenagers!