Reviews for FDR into the Storm 1937-1940 A History

The average rating for FDR into the Storm 1937-1940 A History based on 2 reviews is 4.5 stars.

Review # 1 was written on 2017-11-19 00:00:00 Joe Wittman Very well done and in-depth book about FDR's second Administration. Covering his domestic policies and the looming wars in Europe and the Pacific. Domestically, covering in depth FDR's attempt to complete overhaul the Supreme Court by dramatically increasing the size of the bench, which he failed to do. Internationally, dealing with the oncoming war on two fronts. A large percentage of Americans did not want to go to war no matter what. Leading politicians from both wings were arch-appeasers or isolationists-Joe Kennedy, ambassador to the UK was fond of Hitler and suggested that we should allow a Nazi takeover of the UK. Charles Lindburgh was a hard core fan of the Nazi's and traveled the country advocating non involvement in Europe. FDR, for what it is worth, was close to being an anti-Semitic and refused the entry of the St. Louis, dooming thousands of fleeing Jews to their deaths. So in spirit of today's PC world to banish the past leaders who differ from our current desires-do we remove the Spirit of 27 plane from the Smithsonian and remove all traces of Kennedy, remove the FDR memorial?

Review # 2 was written on 2012-11-19 00:00:00 Wesley Rodick Perhaps the most thorough, comprehensive, and expansive documentation of formal dining I have ever read or considered. Strong's knowledge of the classics is remarkable, his breadth of detail is impressive and so is his personal relationship to history perhaps because of his museum background. He writes clearly and in a familiar, almost informal manner that is eminently readable. Feasting - how preparing, presenting and sharing food is an exercise of political and cultural power that morphs to meet the times. I am so hesitate to seem critical of this magnificent work, but there are a couple of points that I think could have been strengthened. Strong identifies at least two, perhaps three, major transitions in culinary history but doesn't provide sufficient justification for these transitions, leaving me hungry for more detail (yes, I know the book long as it is). These are: the development of the cook book as a means of formalizing a culinary tradition (literacy); the movement from food as a magical, medical concern to a gastronomic experience (science revolutionizes medicine); and lastly restaurants (refrigeration and transportation). Finally, I would have loved to see Strong include some reference to how the culinary timeline he defines is reflected in population health and disease. Feast: A History of Grand Eating should be required reading for all food studies scholars, food producers and makers. It is a delight and a revelation. Thank you Roy Strong.