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Some vols. include supplemental journals of "such proceedings of the sessions, as, during the time they were depending, were ordered to be kept secret, and respecting which the injunction of secrecy was afterwards taken off by the order of the House."
Payne and Jones return in this electrifying thriller from internationally bestselling author Chris Kuzneski. A lab destroyed. An explosion in Stockholm claims the lives of an elite collection of scientists. Evidence suggests the blast was designed to eliminate all traces of their research.It's up to Interpol director Nick Dial to uncover the truth about the lab and the attack. A scientist on the run. When Dr Mattias Sahlberg learns of the incident, he knows his life is at risk. He turns to the only men he can trust: ex-Special Forces operatives Jonathon Payne and David Jones. Together, they must save Sahlberg from the unknown forces that want him dead. A miraculous discovery. As Dial's case intertwines with Sahlberg's past, Payne and Jones uncover hidden truths and secret agendas involving the world's greatest minds. But there are some who are desperate to keep such radical advances in the dark and will stop at nothing to have their way. The new adrenaline-charged Payne & Jones adventure from the international bestseller. High-octane action. Brilliant characters. Classic Kuzneski.
Includes Part 1, Number 1: Books and Pamphlets, Including Serials and Contributions to Periodicals (January - June)
The Congressional Record is the official record of the proceedings and debates of the United States Congress. It is published daily when Congress is in session. The Congressional Record began publication in 1873. Debates for sessions prior to 1873 are recorded in The Debates and Proceedings in the Congress of the United States (1789-1824), the Register of Debates in Congress (1824-1837), and the Congressional Globe (1833-1873)
Carefully documenting African American slave foods, this book reveals that slaves actively developed their own foodways-their customs involving family and food. The authors connect African foods and food preparation to the development during slavery of Southern cuisines having African influences, including Cajun, Creole, and what later became known as soul food, drawing on the recollections of ex-slaves recorded by Works Progress Administration interviewers. Valuable for its fascinating look into the very core of slave life, this book makes a unique contribution to our knowledge of slave culture and of the complex power relations encoded in both owners' manipulation of food as a method of slave control and slaves' efforts to evade and undermine that control. While a number of scholars have discussed slaves and their foods, slave foodways remains a relatively unexplored topic. The authors' findings also augment existing knowledge about slave nutrition while documenting new information about slave diets.