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The Fresh Table
Louisiana's identity is inextricably tied to its famous foods; gumbo, red beans and rice, jambalaya, and touffe are among the delicious dishes that locals cherish and visitors remember. But Louisiana's traditional cuisine has undergone a recent revision, incorporating more local ingredients and focusing on healthier cooking styles. In The Fresh Table, locavore Helana Brigman shares over one hundred recipes that reflect these changes while taking advantage of the state's year-round growing season. Her book offers staples of Louisiana fare -- seafood, sausage, tomatoes, peppers, and plenty of spices -- pairing these elements with advice about stocking one's pantry, useful substitutions for ing...
Criminal Papers
Throughout the nineteenth century, shady characters appear in French writings from one end of the literary spectrum to another. While Paris gleams through the night, the City of Lights has a darker underside with its own infrastructure, its own rules and traditions – and its own literature. In the shadows of the capital, thieves, murderers, addicts, shoplifters, seducers, and smugglers carry out their nefarious acts, pursued by detectives (both police and private) who seek to apprehend and analyze them. These novels pave the way for a new genre, the detective novel or roman polar, which gains ever-increasing popularity as the nineteenth century moves toward its close and the twentieth dawn...
My Bread: The Revolutionary No-Work, No-Knead Method
Jim Lahey’s "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world. When he wrote about Jim Lahey’s bread in the New York Times, Mark Bittman’s excitement was palpable: “The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I’ve used, and it will blow your mind.” Here, thanks to Jim Lahey, New York’s premier baker, is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques. The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic—no kneading necessary. The process couldn’t be more simple, or the results more inspiring. Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.
Victorian Culture and Experiential Learning
This book is a crucial resource for instructors interested in bringing the past alive for their students through hands-on, immersive educational experiences. While sharing a common historical field, the contributors hail from multiple disciplines, including art history, human biology, biological anthropology, and English literature. Ranging from assignments that involve students editing and annotating a primary work to producing an array of digital projects, and from participating in study-abroad programs to taking part in service-learning initiatives, the chapters will furnish readers with strategies for creating engaged and dynamic classrooms. Although the focus of the book is on Victorian Britain, the pedagogical approaches outlined in each chapter will be useful to instructors of any historical field.
Stealing Things
Stealing Things traces the representations of thieves and thievery in nineteenth-century French novels. Re-reading canonical texts by Balzac, the Comtesse de Ségur, and Zola through the lens of crime, Peters highlights bourgeois anxiety about ownership and objects while considering the impact of literature on popular attitudes about crime and its legislation and punishment. A detailed analysis of the role of objects, this work chronicles nineteenth-century changes in legal attitudes, popular mentalities, and individual and social identity, focusing particularly on the resulting transformations in representations of gender, class, and (criminal) subjectivity.
Draculas, Vampires, and Other Undead Forms
Since the publication of Dracula in 1897, Bram Stoker's original creation has been a source of inspiration for artists, writers, and filmmakers. From Universal's early black-and-white films and Hammer's Technicolor representations that followed, iterations of Dracula have been cemented in mainstream cinema. This anthology investigates and explores the far larger body of work coming from sources beyond mainstream cinema reinventing Dracula. Draculas, Vampires and Other Undead Forms assembles provocative essays that examine Dracula films and their movement across borders of nationality, sexuality, ethnicity, gender, and genre since the 1920s. The essays analyze the complexity Dracula embodies outside the conventional landscape of films with which the vampire is typically associated. Focusing on Dracula and Dracula-type characters in film, anime, and literature from predominantly non-Anglo markets, this anthology offers unique perspectives that seek to ground depictions and experiences of Dracula within a larger political, historical, and cultural framework.
The Palgrave Encyclopedia of Victorian Women's Writing
Since the late twentieth century, there has been a strategic campaign to recover the impact of Victorian women writers in the field of English literature. However, with the increased understanding of the importance of interdisciplinarity in the twenty-first century, there is a need to extend this campaign beyond literary studies in order to recognise the role of women writers across the nineteenth century, a time that was intrinsically interdisciplinary in approach to scholarly writing and public intellectual engagement.
The Fresh Table
Louisiana's identity is inextricably tied to its famous foods; gumbo, red beans and rice, jambalaya, and étouffée are among the delicious dishes that locals cherish and visitors remember. But Louisiana's traditional cuisine has undergone a recent revision, incorporating more local ingredients and focusing on healthier cooking styles. In The Fresh Table, locavore and native New Orleanian Helana Brigman shares over one hundred recipes that reflect these changes while taking advantage of the state's year-round growing season. Her book offers staples of Louisiana fare—seafood, sausage, tomatoes, peppers, and plenty of spices—pairing these seasonal dishes with advice about stocking one's pa...
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Dracula in Visual Media
This is a comprehensive sourcebook on the world's most famous vampire, with more than 700 citations of domestic and international Dracula films, television programs, documentaries, adult features, animated works, and video games, as well as nearly a thousand comic books and stage adaptations. While they vary in length, significance, quality, genre, moral character, country, and format, each of the cited works adopts some form of Bram Stoker's original creation, and Dracula himself, or a recognizable vampiric semblance of Dracula, appears in each. The book includes contributions from Dacre Stoker, David J. Skal, Laura Helen Marks, Dodd Alley, Mitch Frye, Ian Holt, Robert Eighteen-Bisang, and J. Gordon Melton.
