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Evaluation: A Cultural Systems ApproachBy Mary Odell Butler

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In an era of budgetary belt-tightening, policymakers must prove that their programs work or face drastic cuts in spending. This book, informed by the author’s many years of practice in program evaluation and expertise as an anthropologist, discusses in plain prose the theory and methods of culturally-competent evaluation across a number of disciplines, such as health and education, for graduate and advanced undergraduate students and professionals. The book-guides readers through the process of evaluation in complex contexts created by cultural change, the movement of populations, economic forces and constantly emerging crises;-introduces rich ethnographic theory and methods developed by anthropologists to evaluators in other fields;-teaches anthropologists and other social scientists research techniques developed in such fields as business or public-policy evaluation;-provides a strategy for building evidence from both qualitative and quantitative sources to form conclusions that have scientific credibility.

• Sales Rank: #3341491 in Books
• Published on: 2015-09-02
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x .60" w x 6.00" l, .80 pounds
• Binding: Paperback
• 219 pages

Review
“This highly personal book takes the reader on a journey where anthropology and program evaluation intersect. The author brings great experience, insight, and enthusiasm to this interdisciplinary intersection. The reader is taken on a grand tour of cultural systems evaluation—what it is, what it contributes, how to do it, and why it matters.”
—Michael Quinn Patton, Utilization-Focused Evaluation

“What a welcome book to those of us who conduct evaluations and teach anthropology! It provides an important guide for applying anthropological knowledge and skills to evaluation, combining theory with practical advice and exercises.”
—Susan Squires, University of North Texas

About the Author
Mary Odell Butler is an anthropologist-evaluator with 35 years of experience in research design, management, and evaluation, along with 12 years of university teaching at the graduate and undergraduate levels. She has special expertise in program evaluation, evaluation research, and case-study methods and has conducted numerous projects for Center for Disease Control, the Health Resources and Services Administration, the Environmental Protection Agency, the National Institutes of Health, and private foundations. She has been chair of the Committee for Practicing, Applied and Public Interest Anthropology, a standing committee of the American Anthropological Association, and a Past President of the National Association for the Practice of Anthropology. In addition to her academic responsibilities, she is employed by Westat, a consulting firm in Rockville, Maryland, as a Senior Analyst supporting work in evaluation of public health programs. Butler is co-editor of Applying Anthropology in the Global Village (Left Coast, 2011) and Creating Evaluation Anthropology: Introducing an Emerging Subfield (Wiley-Blackwell, 2005).

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Described as “fresh, innovative, and intelligent,” Human Geography: Places and Regions in Global Context is acclaimed for its global approach, conceptual rigor, engaging real-world applications, and outstanding visual program. Knox and Marston foster awareness of current issues and developing trends from a geographic perspective, and provide a solid foundation in the fundamentals of human geography.

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• Sales Rank: #58972 in Books
• Brand: Knox, Paul L./ Marston, Sallie A.
• Published on: 2015-01-19
• Original language: English
• Number of items: 1
• Dimensions: 10.70" h x .70" w x 8.90" l, .0 pounds
• Binding: Paperback
• 544 pages

About the Author

Paul Knox received his Ph.D. in Geography from the University of Sheffield, England. After teaching in the United Kingdom for several years, he moved to the United States to take a position as professor of urban affairs and planning at Virginia Tech. His teaching centers on urban and regional development, with an emphasis on comparative study. He has written several books on aspects of economic geography, social geography, and urbanization, and he serves on the editorial board of several scientific journals. In 1996 he was appointed to the position of University Distinguished Professor at Virginia Tech, where he currently serves as Senior Fellow for International Advancement, and International Director of the Metropolitan Institute. Paul is the author or co-author of numerous books, including Pearson’s Urbanization 3rd edition and World Regions in Global Context.

 

Sallie Marston received her Ph.D. in Geography from the University of Colorado, Boulder. She has been a faculty member at the University of Arizona since 1986. Her teaching focuses on the political and cultural aspects of social life, with particular emphasis on sociospatial theory. She is the recipient of the College of Social and Behavioral Sciences Outstanding Teaching Award. Her teaching focuses on culture, politics, globalization, and methods. She is the author of over 70 journal articles, book chapters, and books and serves on the editorial board of several scientific journals. She is currently a professor in the School of Geography and Development at the University of Arizona. Sallie and Paul is coauthor Pearson’s introductory world regional geography textbook, World Regions in Global Context. In 2013 the Association of American Geographers recognized Sallie with a lifetime achievement award.

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Download Ebook Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes, by Suvir Saran Stephanie Lyness

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From Publishers Weekly

There's much to like in this informative cookbook, which offers an accessible take (if, inevitably, not a comprehensive one) on one of the world's most vast and complex regional cuisines. It's a natural development for Saran, who teaches Indian cooking classes and opened the New York restaurant Amma last year. Such expertise is welcome in a book that cherry-picks freely from Moghul meat dishes, Gujerati dals, Hyderabadi greens and Punjabi tandoor dishes. That said, many of the curries are familiar, like Chicken Tikka Masala and Simple Lamb Curry with Coriander and Garam Masala. Surprisingly straightforward vegetable dishes include Smoked Spiced Eggplant, and Crisp Whole Okra with Fennel and Coriander. Rice dishes range from simple (Cumin-Scented Rice Pilaf) to elaborate (Sweet Saffron Pilaf with Nuts and Currants). Lassis, raitas, breads and some unexpectedly Western-sounding desserts (e.g., Blueberry-Lemon Pie and Gingersnap Pudding) complete the volume. Unfortunately, the book's minuscule print poses a nuisance for home cooks, who may be called upon to dash back and forth, adding spices to the pan every 30 seconds. Just taking the time to find one's place on the page can result in smoke and burnt seasonings. Still, Saran and Lyness fill a crucial niche in the cookbook market; their work should be avidly welcomed. 75 color photos. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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From the Author

"This is my generation of Indian cuisine, While many of the recipes in this book are traditional, my approach to Indian food is eclectic and, perhaps more important, pragmatic. I devise recipes on the basis of what tastes good to me - using accessible American ingredients in place of some Indian ones - and I simplify wherever possible." from the Introduction

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Product details

Hardcover: 272 pages

Publisher: Clarkson Potter (August 31, 2004)

Language: English

ISBN-10: 9780609611012

ISBN-13: 978-0609611012

ASIN: 0609611011

Product Dimensions:

7.7 x 0.8 x 10.3 inches

Shipping Weight: 2.4 pounds (View shipping rates and policies)

Average Customer Review:

4.4 out of 5 stars

95 customer reviews

Amazon Best Sellers Rank:

#94,707 in Books (See Top 100 in Books)

Best of all the Indian cookbooks, and I've tried many different ones after several trips to India. This is the only one I use regularly. In fact, it's in my main weekly rotation, along with Alice Waters, Bittman and Marcella. Once you have the five or six basic spices handy, and a few staples like the right lentils, some dried coconut flakes, and some small dried red chiles, you're set. The basic recipes that he starts each chapter are excellent. And because it's delicious Indian food, this is a great book if you want to go all vegetarian.His secret for home cooks, is that he makes everything as fast and simple possible, like a true Indian grandma, but he insists on toasting fresh spices -- and if possible grinding them in your grinder (if possible). That's the one area where he doesn't encourage taking shortcuts. It makes all the difference and only takes an extra minute or so. Same for his dals. You need to make the tempering oil, as he shows, to get the layers of flavor that dazzle people. It is not a beautifully designed or "pretty" cookbook. It's not for show. But Suvir really, really knows the needs of the home cook. Simple recipes, easy to understand, etc. Even his way of making rice is so simple. Also, if you google videos of him, you'll see him on Martha Stewart or elsewhere making many of the basic dishes, which can be helpful.

I've made about a dozen recipes from this cookbook, and every single one of them has been excellent.The best:* dal with ginger and lime -- of the gagillion dal recipes I've tried, this is the best. Pungent, spicy, and citrusy all at once* hyderabad cauliflower -- creamy, with mint, cilantro, and coconut-- fantastic!* baingan bharta -- baingan bharta, in general, is one of my favorite dishes of all time, and Saran's recipe passed the test. It's succulent but not too rich and mushy (like some baingan bhartas)* the okra with northern Indian spices -- I wasn't even sure I liked okra, but the texture and flavors in this dish can't be beatOther top hits: stir-fried cabbage with south Indian spices; spicy mango chutney; dhansak (a spicy eggplant, squash, and lentil Stew); and the chai tea recipe.A few of the things I love about Indian Home Cooking:1) Medium level of difficulty/complexity/exoticism. The other Indian recipes I usually make come from *The Asian Vegan Kitchen* (http://www.amazon.com/The-Asian-Vegan-Kitchen-Appetizing/dp/156836430X). It's a phenomenal cookbook, and I use it regularly, but most of the recipes require making complicated pastes or powders beforehand. By contrast, in *Indian Home Cooking* Saran has really split the difference between super-complicated recipes that require hard-to-find ingredients, and super-simple recipes that say, "Just add curry powder! Instantly exotic!"2) On the subject of exoticism... some people might find fault in this cookbook for being 'inauthentic.' Yes, there's a recipe for a tofu scramble. And yes, the (amazing) okra recipe is prefaced by a note saying something like, "This recipe doesn't really come from any particular place or tradition; it's just how I like to cook okra when I'm short on time." In another recipe (I can't remember which and don't have the book on hand), Saran admits that the recipe is--like the modern state of India itself--rather new and always already a hybrid. Other recipes, like the hyderabadi cauliflower, come from regions of India already known for their cultural and culinary mixing. In short: Saran doesn't waste time fetishizing or performing authenticity; he simply shares recipes that are generally Indian, and sophisticated in palate while still highly accessible.3) Vegan/Vegetarian, plus. I'm a vegan, and this is the only non-vegetarian cookbook I've ever spent money on. There are so many fantastic non-meat recipes; I use something like 80% of the cookbook. That said, the book would also be a great gift to share with meat-eaters. Basically, EVERYONE WHO LIKES INDIAN FOOD, AND LIKES TO COOK, SHOULD HAVE THIS COOKBOOK.

This is a wonderful introduction to Indian cooking. The ingredients are geared toward American cooks with easier to find ingredients that can be ordered online or found at ethnic stores and the recipes are easy to follow and adjust to your liking. I've really enjoyed exploring Indian home cooking, and my kids love all the spices and flavors. I appreciate the information at the beginning of each recipe that describes the origin of the dish as well. Because I'm cooking for small children and I myself am not a fan of spicy food, I usually omit the chili peppers and that's what's great about making Indian food at home. Every recipe I've tried has come out wonderful, and I've learned so many techniques along the way. The authors really make the challenge of learning Indian cooking very accessible to the home cook which is likely due to the authors experience as a cooking instructor. I don't know how "authentic" the recipes are, all I know is they're delicious!

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Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes, by Suvir Saran Stephanie Lyness PDF

Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes, by Suvir Saran Stephanie Lyness PDF

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