A Center of Arts and Letters


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Reports, 1913-14


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The American City


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A Museum on the Verge


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The Detroit Institute of Arts is one of America's largest and oldest municipal art museums. However, even as the museum grew into a distinguished collection, there were threats of closure. The DIA has walked a financial tightrope since it opened just over a century ago, and was nearly closed by government funding cuts in the 1970s and 1990s. Now Jeffrey Abt tells how the DIA has had to struggle to maintain its fine art collection with barely enough income to remain open. A Museum on the Verge goes behind the scenes at the DIA to disclose the political, economic, and social forces that shaped the museum from its founding to the present day. Drawing on new archival research, Abt reveals that the growing discrepancy between the museum's size and its operating budget was the result of a century of ad hoc solutions to institutional problems that left the DIA vulnerable to annual income losses -- especially reductions of government funding. He also explains its complex relations with private and government entities and delineates the integral role of the museum's support group, the Founders Society. Abt's account is supplemented by a wealth of material, including legal documents and numerical data taken at five-year intervals from the 1880s through 2000 that is presented in both tables and graphs. The data, which comprehensively survey vital statistics such as attendance, collections growth, and finances, provide a rich resource for comparative research on other museums. As a case study of a prominent public institution, A Museum on the Verge offers an invaluable research model for scholars and museum professionals alike.




City Planning Progress in the United States, 1917


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Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer


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More than 100 heirloom recipes from a dynamic chef and farmer working the lands of his great-great-great grandfather. From Hot Buttermilk Biscuits and Sweet Potato Pie to Salmon Cakes on Pepper Rice and Gullah Fish Stew, Gullah Geechee food is an essential cuisine of American history. It is the culinary representation of the ocean, rivers, and rich fertile loam in and around the coastal South. From the Carolinas to Georgia and Florida, this is where descendants of enslaved Africans came together to make extraordinary food, speaking the African Creole language called Gullah Geechee. In this groundbreaking and beautiful cookbook, Matthew Raiford pays homage to this cuisine that nurtured his family for seven generations. In 2010, Raiford’s Nana handed over the deed to the family farm to him and his sister, and Raiford rose to the occasion, nurturing the farm that his great-great-great grandfather, a freed slave, purchased in 1874. In this collection of heritage and updated recipes, he traces a history of community and family brought together by food.




Michigan Bibliography


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Annual Reports


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