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This chapter talks about how cocktail bartenders are most likely to respect, discuss, and debate the history of their craft and its culture, and recognize its importance in the work they do. Classic cocktail culture appears in their recipes and personal style, the motifs of their bars, and their professional identity. To them, the spread of craft cocktails throughout the nightlife industry and the rise of bartending to what they see as its rightful place as a respected trade are true revivals and rebirths. Cocktail bartenders build on and reshape the past, for their own livelihood and for a drinking public who want special bar experiences and crave a story behind their drink. Bringing their cocktail knowledge to bear on their service helps to elevate their work to an elite level.

This chapter outlines the unifying new efforts that led to modern psycholinguistics, in order to form a practical science of the users of language. It first takes a look at the 1950 Conference on Speech Communication, where the different papers presented reveal that engineers, mathematicians, biophysicists, etc. did not consider behaviorism as a vital feature of communication. It then identifies some developments in Britain that contributed to psycholinguistics, including Colin Cherry's ‘cocktail party effect’ and Dennis Fry's interdisciplinary perspective in the analysis of speech communication. The next section focuses on other developments on brain and language in certain countries, including Russia, the United States, and Italy. It also discusses Géza Révèsz, his ‘contact theory’, and a symposium on thinking and speaking that was held in Amsterdam. This chapter concludes with a discussion on old and new approaches in developmental psycholinguistics and the state of general psycholinguistics since 1951.

This chapter considers how, for young urbanites with hip tastes, the culture of the cocktail world exude cool. To them, visiting the hidden bar for craft cocktails and unique small-batch spirits, the lodge-like masculine barbershop for a classic-looking haircut and an old-fashioned shave, and the local butcher for a rare cut of locally raised meat are fundamental to life in the city. People with certain sensibilities toward what they buy and do for leisure seek out these new urban luxuries among the city's many other options. They represent fun, cool, and urbane alternatives to the more popular sports bars and loud nightclubs, branded booze, cheap and quick haircuts, and shrink-wrapped meat on Styrofoam trays.

Commenting on the celebrity his 1924 hit The Vortex afforded him, Noël Coward noted that he “was seldom mentioned in the press without allusions to ‘cocktails,’ ‘post-war hysteria,’ and ‘decadence.’” This chapter investigates the potent mixture of thematic and stylistic ingredients that render the onstage cocktail the signature of Coward’s brand of popular modernism. It does so by situating his refined drinkers within the popular culture of the interwar period, when drinking cocktails connoted a fashionable rejection of outmoded Victorianism. Staged in in some of British modernism’s defining spaces, cocktails in Coward’s plays are bibulous supplements to the witty dialogue he described as “small talk, a lot of small talk, with other thoughts going on behind.” To sip a cocktail in a Coward play is thus to enact a self that is up to date, metropolitan, sophisticated – a concoction of ingredients whose flavour is indelibly modern.

This chapter tries to portray that the British drama's canon illustrates the stubborn “otherness” of Africa, permitting the repetition of stereotypical, historically incurious representations of Africa by British dramatists—whether conservative or progressive—while still holding Anglophone African writers at arm's length. The chapter scrutinizes three plays: The Cocktail Party by T. S. Eliot, Death and the King's Horseman by Wole Soyinka, and Cloud Nine by Caryl Churchill. All these novels re-create a moment in colonial history as per the author's modern point of view.

This chapter describes the history of cocktails in America. From the earliest colonial days, Americans enjoyed combining other ingredients with their alcoholic beverages. Many mixtures were based on European—particularly English—traditions. The word “cock-tail,” describing a drink, first appeared in print in 1803. Many tales have been offered as to how the cocktail acquired its name but the only common thread among them was that it was an American invention. As bars became popular, a new profession emerged: the bartender. In 1862, Jerry Thomas, New York’s Metropolitan Hotel’s most prominent bartender, assembled a collection that was published as The Bar-Tender’s Guide; or How to Mix Drinks. The book would be reprinted many times under various names, with revisions and amplifications. Its recipes became the national standard for mixed drinks served in American saloons, hotel bars, restaurants, and homes. This was only the first in a long line of American cocktail manuals, and American cocktails would soon dominate the mixed drink world.

This chapter examines the world of cocktail waitresses. It is a collection of body stories—revealed breasts, protruding bunions, trashed wrists, and smoke-blackened lungs; of sexual come-ons and closely regulated weight requirements; of exhaustion and drugs that make smiles brighter and wearing high heels easier. It plays close attention to what those breasts, bunions, wrists, and lungs tell us about who has power and who does not. It notes the tight control casino executives exercise over cocktail waitresses and their bodies in this world where ostensibly “anything goes.” But control, it turns out, is never total. Cocktail waitresses are rarely docile; guests may consider them babes, but most are working-class women with strong ethics of care for each other and their families. And because they are regularly exposed to the raw side of both management and guests, they have few illusions, something that generally serves women and workers well. Cocktail waitresses, who feminists worry might be the least likely to come back at men in power, actually can do it with gusto.

Genome-wide association studies and next generation sequencing studies offer us an unprecedented opportunity to study the genetic etiology of diseases and other traits. Over the last few years, many replicated associations between SNPs and traits have been published. It is of particular interest to identify how genes may interact with environmental factors and other genes. In this chapter, we show that a two-stage approach, where in the first stage SNPs are screened for their potential to be involved in interactions, and interactions are then tested only among SNPs that pass the screening can greatly enhance power for detecting gene-environment and gene-gene interaction in large genetic studies compared to the tests without screening.

Shilts steps out as a spokesman against gay bathhouses, admitting he once patronized them himself. ACT-UP members focus their vitriol on Shilts, Shilts turns his criticism on ACT-UP tactics. Although tapped to host a public television special, “Wrestling with AIDS,” Shilts ends a prolific year of writing about AIDS by announcing he was leaving the beat at the start of 1990. Shilts criticizes “lavender fascists” involved with the National Gay & Lesbian Journalists Association. Shilts states opposition to outing unless under specific circumstances. Shilts keeps focus on elimination promiscuous sexual contact among gay men as a means to stop AIDS crisis.

Matt Schruers demonstrates that from their earliest days as delivery mechanisms for medicines, to the era of patent elixirs, to today’s resurgence of craft cocktails, alcoholic beverages have been fruitful ground for innovation. Although cocktail recipes are unprotected by copyright or patent law, new cocktail recipes are far from scarce, despite the fact that these inventions can be freely copied and used by competitors. While culinary creations are regulated through informal norms, innovation in the mixological arts is driven by market strategies, in particular by cross-financing the investments made in easily copied information. Cocktails are often devised and sold as services, rather than products, as well as promotion for the spirits they contain. As this chapter colorfully illustrates, classic intellectual property theory often fails to account for market-based innovation incentives.

This chapter focuses on Jerry Herman's experience in college and after his graduation. It explains that Herman's education at the University of Miami taught him various aspects of the theater including built scenery and lighting effects, and that he also joined the school's dramatic society and the Zeta Beta Tau. After graduation Herman was drafted in the army, worked in cocktail lounges, and finished the revue titled Parade in 1960.

Legislators, not differentiating between whites and blacks, blamed student unrest on communist influence. Students Against Racism (SAR) formed, called an unsuccessful strike, then rallied a crowd to confront trustees arriving for a board meeting, where Peltason declared Project 500 a success, announcing it would grow to seven hundred new enrollees. Late in the semester SDS members disrupted a speech by Henry and received loud jeers from his audience; violence in the C-U community spread to the campus, where a student was injured building a bomb in his frat house. That summer, Steve Schmidt was arrested, tried, and sentenced. He began his prison term.

From placement in the house or garden to all the accoutrements, the bar will be both welcoming and user-friendly, whether the party uses professional bartenders or features a make-your-own setup. This chapter describes what types of alcoholic and nonalcoholic beverages should be included, as well as how to arrange the table for more efficient flow. Photos and diagrams are included.

There are many possible variations on the theme of “cocktail party.” You may want to compare Manhattan recipes. Or perhaps explore some pre-Prohibition punches. Recipes for classic and contemporary cocktails will be included, along with easy appetizers and delicious “mocktails” for designated drivers.

This chapter explores the ways that presidents have used beverages as either subterfuge or a symbol for their presidency. This chapter shows how the power of the U.S. temperance movement in the eighteenth and nineteenth centuries affected the public drinking habits of presidents and the presence of alcoholic drinks at White House functions. Such power also affected public acknowledgement of a wine cellar in the White House and to what extent such cellar was stocked with wine. This chapter chronologically profiles Arthur Brooks (White House wine cellar custodian), Charles Ficklin (White House wine steward), and Alonzo Fields. The chapter elaborates on presidential drinkways through a succession of beverages: wine, punch, eggnog, cocktails, and beer. The chapter ends with recipes for Inauguration punch, White House eggnog, and White House honey ale.

The current EPA Toxic Substance Control Act (TSCA) inventory lists over 84,000 chemicals manufactured or imported into the United States in quantities above 10 tons. This list does not include substances covered by other legislations such as pesticides, foodstuffs, or food additives and cosmetics. Given that many of these substances are released into the environment, it is hardly surprising to find that each one of us is contaminated with dozens of them. Even more disquieting are the reports showing that amniotic fluid, umbilical cord blood, and breast milk are also cocktails of contaminants. Thus, the most vulnerable periods of life are played out in an unprecedented mixture of chemical compounds of industrial origin. Although many of these substances are present at low doses, there are very little data on the effects of these multiple low-dose mixtures on developmental processes.

It is amazing that in a noisy, multiple-people-talking environment, listeners with normal hearing can still recognize and understand the attended speech and simultaneously ignore background noise and irrelevant speech stimuli. How do we recognize what one person is saying when others are speaking at the same time? There are two challenges for a listener in a “cocktail party” situation. The first is the problem of sound segregation. The auditory system must derive the properties of individual sounds from the mixture entering the ears. The second challenge is that of directing attention to the sound source of interest while ignoring the others. In addition temporal structure has a key role in stream segregation. Timing synchrony of frequency partials allow fusion into a more complex sound, and if the frequency partials are harmonic the fusion is more likely. In contrast, timing asynchrony is a major element to distinguish one stream from two streams. Animal experiments have highlighted the role of temporal aspects by comparing behavioral data and recordings from the forebrain in the same species. Feature dependent forward suppression in auditory cortex may underlie streaming. Modeling studies suggest that stream formation depends primarily on temporal coherence between responses that encode various features of a sound source. Furthermore, it is postulated that only when attention is directed towards a particular feature (e.g. pitch) do all other temporally coherent features of that source (e.g. timbre and location) become bound together as a stream that is segregated from the incoherent features of other sources.

Cognition does not work without attention. Attention enables us to focus on particular tasks and particular aspects in the environment. Psychological insights show that attention exhibits bottom-up and top-down components. Attention is attracted from the bottom-up towards unusual, exceptional, and unexpected sensory information. Top-down attention, on the other hand, filters information dependent on the current task-oriented expectations, which depend on the available generative models. This computational interpretation enables the explanation of conjunctive and disjunctive search. Different models of attention emphasize the importance of the unfolding interaction processes and a processing bottleneck can be detected. As a result, attention can be viewed as a dynamic control process that unfolds in redundant, neural fields, in which the selection of one interpretation and thus the processing bottleneck is strongest at the current focus of attention. The actual focus of attention itself is determined by the current behavioral and cognitive goals.

Pessimists predict the end of technological progress, but secular (long-term) stagnation is due to bad policies, not to having picked the low-hanging fruit, as illustrated by innovative medical entrepreneurs who have been constrained from bringing us quicker and better cures for cancer. Funded researchers must stick to their original protocols even in the face of promising serendipitous discoveries. Medical incumbents protect their turf by mandating costly double-blind studies for innovations, and then refusing to enroll their patients in the studies. Trial-and-error experimental tinkering allowed Emil Freireich and his Society of Jabbering Idiots to develop the chemotherapy cocktail that allowed many to be cured of childhood leukemia, and allowed Vincent DeVita to develop the chemotherapy cocktail that allowed many to be cured of Hodgkin’s lymphoma. Yet FDA protocols restrict trial-and-error experimentation, resulting in many needless deaths. In medicine, as elsewhere, our future will be better if we unbind the innovative entrepreneur.