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It also demonstrates the uniqueness of the maritime experience, as long voyages and isolation at sea cemented their bond with naval officers across Europe while separating them from landlubbers. 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Despite their diversity, all were confronted with transnational factors and forms of disorder, and suffered generally from mass-conscription. During the conflict, societies and states were faced with a crisis situation of unprecedented magnitude with mass mechanised killing on the battle field, and starvation, occupation, destruction, and in some cases even revolution, on the home front. Based on a wide geographical and chronological scope – from the late nineteenth century to the interwar years – this collection of essays explores the policing of European belligerent countries, alongside their empires, and neutral countries. The book’s approach crosses traditional boundaries between neutral and belligerent nations, centres and peripheries, and frontline and rear areas. 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Starting with the legacy of the First World War and using a transnational approach, this collection presents case studies of fascist regimes at war, spanning Nazi Germany, Fascist Italy, Francoist Spain, Croatia, and Imperial Japan. 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This book comes from the many newsletters I wrote over the years. The recipes come from many sources but are mainly French and American. I have tried to stay away from recipes that have too many or hard to find ingredients or require too much to be done at the last minute. Recipes are often accompanied by stories, true or fictional. You do not have to be a cook to enjoy reading this book - only to enjoy the thought of a good meal and listening to a good story.I have always followed the rule that if one can not taste the recipe by reading it, it is better to discard it for one that tastes good in your head. I have spent some time in France as well as Washington, D.C., New York City and the Rangeley Lakes of Northwestern Maine and I come from a family of writers who loved to cook and tell stories\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":52964321198359,"sku":null,"price":1348.42,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/6918\/8119\/files\/9781453592755.jpg?v=1780991247"},{"product_id":"precious-memories-in-the-kitchen-9781450094238","title":"Precious Memories in the Kitchen","description":"\u003cp\u003eMy inspiration in making this book was cooking in New Orleans after Katrina. Almost all our workers were from up in the northern states. The cooks were from up there also, so when I got the chance to introduce some good ole down-home country cooking, they liked it. Also you cant come to New Orleans without eating some Cajun food. I had a lot of fun with some of the dishesthings they had never heard of, and some they had heard of but had never tried, by choice mostly. Our pastor asked me one day if I knew how to cook chitterlings (or chitlins). I suppose you know what this is. Its the intestines of the hogs prepared as food, better known as the unseen part of the hog. I cooked them, and to my surprise, some liked them, even my husband, who is from Wisconsin. I had many requests for the local recipes, so I decided to put them all together with some of our old family recipes. I have also tried to tell the story of the work of the volunteers and how we appreciate them.To all who gave up their time and money to help people in need, God bless you all. When Katrina came, we asked God, How much do you love us? He opened his arms and said, The whole world full. And the whole world came. 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