9 products were found matching your search for spang in 2 shops:

The band's ninth-studio album, Among the Ghosts, is their first for noted Nashville indie label Thirty Tigers. It was recorded and co-produced with Grammy-winning engineer/producer and Memphis native Matt ross-Spang (Jason Isbell, Margo Price, Drive by Truckers) at the historic Sam Phillips Recording Service/Sun Studio. Recorded primarily as a five-piece, Among the Ghosts eschews the Stax-inspired horns and Jerry Lee Lewis-style boogie piano featured n some of the band's past recordings for a st

Vinyl LP pressing. 2017 release. Emily Barker's album was recorded at Sam Phillips Recording Service in Memphis with Grammy winning producer Matt Ross-Spang (Jason Isbell, Margo Price) and an all-star cast of Memphis session players. Sweet Kind of Blue is her first full studio album since 2013's critically lauded Dear River and marks a new sound for Barker as she returns to the soul and blues influences that first inspired her to become a songwriter and musician. Emily Barker is best known as th

Vinyl LP pressing. Neo-traditional honky tonker Chuck Mead serves up a Memphis-spiced hardcore country platter with Close to Home. The 11-track collection recorded at the historic Sam Phillips Recording Studios in Memphis, Tenn. was produced by acclaimed Memphis recording engineer and producer Matt Toss-Spang. Ross-Spang is hailed by Rolling Stone as "one of the most trusted arbiters of the modern Memphis sound." Working with John Prine, Jason Isbell and Margo Price, he notched a Grammy for engi

Winner of the Louis Gottschalk Prize, American Society for Eighteenth-Century StudiesA Financial Times Best History Book of the Year A Choice Outstanding Academic Title of the YearRebecca L. Spang, who revolutionized our understanding of the restaurant, has written a new history of money. It uses one of the most infamous examples of monetary innovation, the assignats―a currency initially defined by French revolutionaries as “circulating land”―to demonstrate that money is as much a social and political mediator as it is an economic instrument. Following the assignats from creation to abandonment, Spang shows them to be subject to the same slippages between policies and practice, intentions and outcomes, as other human inventions.“This is a quite brilliant, assertive book.”―Patrice Higonnet, Times Literary Supplement“Brilliant...What [Spang] proposes is nothing less than a new conceptualization of the revolution...She has provided historians―and not just those of France or the French Revolution―with a new set of lenses with which to view the past.”―Arthur Goldhammer, Bookforum“[Spang] views the French Revolution from rewardingly new angles by analyzing the cultural significance of money in the turbulent years of European war, domestic terror and inflation.”―Tony Barber, Financial Times

Why are there restaurants? Why would anybody consider eating to be an enjoyable leisure activity or even a serious pastime? To find the answer to these questions, we must accompany Rebecca Spang back to France in the eighteenth century, when a restaurant was not a place to eat but a thing to eat: a quasi-medicinal bouillon that formed an essential element of prerevolutionary France's nouvelle cuisine. This is a book about the French Revolution in taste and of the table--a book about how Parisians invented the modern culture of food, thereby changing their own social life and that of the world.During the 1760s and 1770s, those who were sensitive and supposedly suffering made public show of their delicacy by going to the new establishments known as "restaurateurs' rooms" and there sipping their bouillons. By the 1790s, though, the table was variously seen as a place of decadent corruption or democratic solidarity. The Revolution's tables were sites for extending frugal, politically correct hospitality, and a delicate appetite was a sign of counter-revolutionary tendencies. The restaurants that had begun as purveyors of health food became symbols of aristocratic greed. In the early nineteenth century, however, the new genre of gastronomic literature worked within the strictures of the Napoleonic police state to transform the notion of restaurants and to confer star status upon oysters and champagne. Thus, the stage was set for the arrival of British and American tourists keen on discovering the mysteries of Frenchness in the capital's restaurants. From restoratives to Restoration, Spang establishes the restaurant at the very intersection of public and private in French culture--the first public place where people went to be private.

Rebecca L. Spang, who revolutionized our understanding of the restaurant, has written a new history of money. It uses one of the most infamous examples of monetary innovation, the assignats―a currency initially defined by French revolutionaries as “circulating land”―to demonstrate that money is as much a social and political mediator as it is an economic instrument. Following the assignats from creation to abandonment, Spang shows them to be subject to the same slippages between policies and practice, intentions and outcomes, as other human inventions.But Spang’s book is also a new history of the French Revolution, one in which radicalization was driven by an ever-widening gap between political ideals and the realities of daily life. Money played a critical role in creating this gulf. Wed to the idea that liberty required economic deregulation as well as political freedom, revolutionary legislators extended the notion of free trade to include “freedom of money.” The consequences were disastrous. Backed neither by the weight of tradition nor by the state that issued them, the assignats could not be a functioning currency. Ever reluctant to interfere in the workings of the market, lawmakers thought changes to the material form of the assignats should suffice to enhance their credibility. Their hopes were disappointed, and the Revolution spiraled out of control.Stuff and Money in the Time of the French Revolution restores economics, in the broadest sense, to its rightful place at the heart of the Revolution and hence to that of modern politics.

When Earth's Big Man, Troy Iridian, forms an unholy alliance with the Spang, an alien race that controls Earth by weilding the Shift, a device that can relocate both space and time, Gabriel Archangel, Troy's conscience-ridden righthand man, interceeds

Winner of the Louis Gottschalk Prize, American Society for Eighteenth-Century StudiesA Financial Times Best History Book of the Year A Choice Outstanding Academic Title of the YearRebecca L. Spang, who revolutionized our understanding of the restaurant, has written a new history of money. It uses one of the most infamous examples of monetary innovation, the assignats―a currency initially defined by French revolutionaries as “circulating land”―to demonstrate that money is as much a social and political mediator as it is an economic instrument. Following the assignats from creation to abandonment, Spang shows them to be subject to the same slippages between policies and practice, intentions and outcomes, as other human inventions.“This is a quite brilliant, assertive book.”―Patrice Higonnet, Times Literary Supplement“Brilliant...What [Spang] proposes is nothing less than a new conceptualization of the revolution...She has provided historians―and not just those of France or the French Revolution―with a new set of lenses with which to view the past.”―Arthur Goldhammer, Bookforum“[Spang] views the French Revolution from rewardingly new angles by analyzing the cultural significance of money in the turbulent years of European war, domestic terror and inflation.”―Tony Barber, Financial Times

Why are there restaurants? Why would anybody consider eating to be an enjoyable leisure activity or even a serious pastime? To find the answer to these questions, we must accompany Rebecca Spang back to France in the eighteenth century, when a restaurant was not a place to eat but a thing to eat: a quasi-medicinal bouillon that formed an essential element of prerevolutionary France's nouvelle cuisine. This is a book about the French Revolution in taste and of the table--a book about how Parisians invented the modern culture of food, thereby changing their own social life and that of the world. During the 1760s and 1770s, those who were sensitive and supposedly suffering made public show of their delicacy by going to the new establishments known as "restaurateurs' rooms" and there sipping their bouillons. By the 1790s, though, the table was variously seen as a place of decadent corruption or democratic solidarity. The Revolution's tables were sites for extending frugal, politically correct hospitality, and a delicate appetite was a sign of counter-revolutionary tendencies. The restaurants that had begun as purveyors of health food became symbols of aristocratic greed. In the early nineteenth century, however, the new genre of gastronomic literature worked within the strictures of the Napoleonic police state to transform the notion of restaurants and to confer star status upon oysters and champagne. Thus, the stage was set for the arrival of British and American tourists keen on discovering the mysteries of Frenchness in the capital's restaurants. From restoratives to Restoration, Spang establishes the restaurant at the very intersection of public and private in French culture--the first public place where people went to be private.