Novedades

This book is a colaberation between human and artificial intellegence. Step into the past — pixel by pixel. Before the fireworks of 1776, the American colonies were already ablaze with ideas, ambition, conflict, and change. American History Before the Revolution is a fast-paced, visually engaging, and story-rich guide to the people, places, and pivotal threads that shaped a nation-in-the-making. Told with clarity, curiosity, and a touch of retro charm, this 8-bit history reader brings colonial America to life for modern minds. Meet dockworkers in New York, Quaker apprentices in ...

The revolutions that raged across Europe and the Americas over seven decades, from 1760 to 1825, created the modern world. Revolutionaries shattered empires, toppled social hierarchies, and birthed a world of republics. But old injustices lingered on and the powerful engines of revolutionary change created new and insidious forms of inequality. In The Age of Revolutions, historian Nathan Perl-Rosenthal offers the first narrative history of this entire era.

Adéntrese en la historia de Estados Unidos: Descubra los acontecimientos que dieron forma a una nación Tres manuscritos en un solo libro: Historia de Estados Unidos: Un apasionante recorrido por los principales acontecimientos que dieron forma a los Estados Unidos de América Revolución estadounidense: Una visión general de la guerra de independencia de los Estados Unidos y su impacto en la historia del país La guerra de Secesión estadounidense: Un apasionante resumen de la guerra entre Estados Para aquellos que estén interesados en aprender sobre Estados Unidos, este libro es una ...

This is a cookbook, but it is more than that. It is also a volume on history. Along with each recipe, I add a few details concerning how the food in question related to the events of the time. Where possible, I quote leaders and others who from their comments on the foods of that time give us insights into the Revolutionary Period of American history. One thing to remember: These are recipes, not formulas. A little extra of this or a little less that here or there is fine as long as the result is a dish that tastes good.