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Nighthawks at the Diner. Nighthawks at the Diner is the third studio album by singer and songwriter Tom Waits, released on October 21, 1975 on Asylum Records. [1] It was recorded over four sessions in July in the Los Angeles Record Plant studio in front of a small invited audience set up to recreate the atmosphere of a jazz club. [2]
Early Jazz: Its Roots and Musical Development, by Gunther Schuller, is a seminal study of jazz from its origins through the early 1930s, first published in 1968. [1] It has since been translated into five languages (Italian, French, Japanese, Portuguese and Spanish). [2] When it was published, it was the first volume of a projected two volume ...
Morton was a crucial innovator in the evolution from the early jazz form known as ragtime to jazz piano, and could perform pieces in either style; in 1938, Morton made a series of recordings for the Library of Congress in which he demonstrated the difference between the two styles. Morton's solos, however, were still close to ragtime, and were ...
October 2, 1973. New Orleans Jazz National Historical Park is a U.S. National Historical Park in the Tremé neighborhood of New Orleans, near the French Quarter. It was created in 1994 to celebrate the origins and evolution of jazz . Most of the historical park property consists of 4 acres (16,000 m 2) within Louis Armstrong Park leased by the ...
The Jazz Age was a period in the 1920s and 1930s in which jazz music and dance styles gained worldwide popularity. The Jazz Age's cultural repercussions were primarily felt in the United States, the birthplace of jazz. Originating in New Orleans as mainly sourced from the culture of African Americans, jazz played a significant part in wider ...
When producing a dish made of eggs with ham or bacon, the pig provides the ham or bacon which requires his or her sacrifice and the chicken provides the eggs which are not difficult to produce. Thus the pig is really committed to that dish ("has skin in the game"), while the chicken is only involved, yet both are needed to produce the dish.
v. t. e. Louisiana Creole cuisine ( French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1] [2] as well as influences from the general cuisine of the Southern United States .
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