Bøker utgitt av University of Alabama Press

Asks who gets the right to call themselves a good person in a morally bankrupt world

Offers a definitive guide to the Confederate army's primary engagements at the epic Battle of Antietam

Traces the engrossing story of the Union Army's strategies, stratagems, and movements on the bloodiest day in American military history

"Fresh perspectives on the implications of gender and race in US military history from a diverse group of scholars in the field of war and society"--

"A collection of original essays, Ancient Indigenous Cuisines is the first to cover recent trends in foodways archaeology in the Midwest using the concept of cuisine: the selection of food ingredients and methods of food preparation, cooking, and serving/consumption in relation to their social, cultural, and environmental contexts. This work span the Early Archaic (9000 BC) to Late Precontact (up to around AD 1500) in ecological zones of present-day Michigan, Indiana, Illinois, Wisconsin, Minnesota, North Dakota, and Manitoba. Chapters trace development from hunter-gathering to horticultural practices to the more robust farming/fishing/hunting model centered on maize, squash, and other domesticates. As Susan M. Kooiman, Jodie A. O'Gorman, and Autumn M. Painter note, identification of past cooking habits and evolving methods for foodstuffs identification can help archaeologists to reconstruct foodways and connect food behaviors with identity and associated fundamental societal beliefs. Contributors to this collection use cutting-edge methods and perspectives and consider a range of questions and outcomes that demonstrate the versatility and strength of culinary studies. To move the field forward, contributors also note areas for further analysis and improvement. This volume targets archaeologists and students, archaeobotanists and zooarchaeologists, and those curious about Indigenous food culture. Engaging content includes chapters on the construction of earth ovens, the use-alteration of pottery and residue, a discussion of cuisine combining plant and animal data with ceramic trends, and the various contexts of plates to understand cooking methods and the social role of cuisine. Others examine faunal remains, the plant remains of feasting, the introduction of maize, the use of limestone nixtamalization, and archaeobotanical assemblages that reveal shifts in cuisine. A conclusion addresses the question, Why cuisine? CONTRIBUTORS Rebecca K. Albert / Alleen Betzenhauser / Jennifer R. Haas / Mary M. King / Susan M. Kooiman / Mary E. Malainey / Terrance J. Martin / Fernanda Neubauer / Kelsey Nordine / Jodie A. O'Gorman / Autumn M. Painter / Jeffrey M. Painter / Kimberly Schaefer / Mary Simon"--

The first comprehensive, illustrated history of Alabama's railroad system

A deeply personal memoir that unearths a family history of racism, slaveholding, and trauma as well as love and sparks of delight

Essays that fuse literary scholarship and personal travelogue to explore American identity

An examination of the rhetorical linkage of queer theory in the academy with street-level queer activism in the 1980s and early 1990s

A rhetorical examination of the rise of populist conservatism

Bestselling reflections on fifty years of interaction with the people, places, wildlife, and folkways of Alabama by an Alabama writers and scholar

A collection of essays that reveals the reality of war behind the pageantry of the American Civil War

New essays that illuminate and interpret William Bartram's journey through what would become the southeastern United States

"Opulent Nosh encapsulates foodie-scholar extraordinaire Ken Albala's adventuresome approach to enhancing, elevating, and sometimes transforming the casual preparation and cooking of simple dishes from the familiar everyday to what could seem exotic. The content is authentic Albala, who cooks and noshes on this high level daily, and his writing conveys his unique sensibility with humor and elan. This cookbook, international in scope and targeted to people who like to cook, demonstrates thoroughly that world foods and fare are now American, because of globalization, travel, and immigration. More than 150 original recipes are organized by type of staple (eggs) to sandwich forms (breads, bagels, wraps), pizzas, and tacos to stuffed dishes, pancakes and waffles, to muffins and biscuits, to bowls. Although many of the dishes have traditional names, the recipes call for the opulent treatment: incorporating unexpected ingredients and techniques to achieve unforgettable flavor combinations and attractive and delicious eating experiences. Most dishes have an accompanying color photo. All recipes have been tested for at-home creativity"--

The rediscovery of a curator's lost journal illuminates the astonishing African journey that formed the basis of the Chicago Field Museum's famed collections

"Tannery Bay by Steven Dunn and Katie Jean Shinkle is a collaborative #ownvoices novel encapsulating a Black and queer (and the overlaps therein) community who are held hostage in a never-ending loop of July and work together to fight the oppressive powers-that-be and reclaim their town. Tannery Bay attempts to answer the question: Can art save lives? For the people of Tannery Bay, the answer is Yes."--