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The Soup and Bread Cookbook - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

The Soup and Bread Cookbook - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

James Beard Cookbook Hall of Famer Beatrice Ojakangas takes us along on her “soup travels,” giving us delicious tastes from throughout the world and teaching us how to make them at home. These soups, stews, and chowders—each with a bread to go along—take their inspiration from farmers’ markets and local organic grocery stores: real ingredients, always, and irresistible flavors.

DKK 186.00
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Great Whole Grain Breads - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

Great Whole Grain Breads - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

“Possibly the best such bread book on the market. Every recipe a winner.” -Jane Brody The crust, the texture, the aroma, the taste-a hearty whole grain bread makes the meal or, in the case of the cheese breads, blinis, or calzone that Beatrice Ojakangas serves up, becomes the meal. The seasoned baker and the passionate amateur, the connoisseur and the simply famished will find plenty to celebrate in Ojakangas’s classic bread-making book. Whether it’s traditional Finnish rye, old-fashioned corn bread, scones, croissants, pretzels, or popovers, the perfect bread for any occasion can be found in this book, along with companionable advice for making it perfectly every time. For the baker with no time to spare, Ojakangas includes a large assortment of fast and easy breads. With more than 250 sweet-and-savory recipes, easy-to-follow, step-by-step techniques for mixing and kneading, and special hints for working with whole grains, Great Whole Grain Breads should find a place in every baker’s kitchen.

DKK 178.00
1

Quick Breads - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

Quick Breads - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

Scrumptious breads perfect for today’s busy cook Easy and delicious quick breads are perfect for adding that special something to an otherwise dull meal. Renowned baker Beatrice Ojakangas presents more than sixty tasty and inventive recipes, including hearty Cheddar Apple Bread, Sour Cream Cinnamon Coffee Cake, and Hot Pepper and Bacon Corn Bread. She also serves up quick versions of such classics as aromatic Herbed Irish Soda Bread, German Stollen, Scandinavian Julekage, and the sweetly perfumed Italian Panettone. Quick breads require no kneading or rising, and most can be assembled in ten to fifteen minutes. Ojakangas provides recipes for tea breads, fruit and nut breads, sticks and rolls, coffee cakes, and holiday breads. An added bonus is her selection of recipes for spreads—flavored butters and cream cheeses—to enhance the taste of quick breads. With easy-to-follow directions and helpful hints, this is a cookbook for novice and expert bakers alike.

DKK 153.00
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The Best Casserole Cookbook Ever - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

The Best Casserole Cookbook Ever - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

500 casseroles for every occasion—sweet and savory, hearty and light, homey and festive—from beloved James Beard Cookbook Hall of Famer Beatrice Ojakangas A good cook once said that a casserole is a blend of inspiration and what’s on hand. Add to that a generous helping of know-how, and you’ve got The Best Casserole Cookbook Ever. Call it a hotdish, covered dish, or casserole—in these pages, you’ll find one-dish meals for every season and any occasion, put together with James Beard Cookbook Hall of Famer Beatrice Ojakangas’s customary common sense and uncommon culinary flair. For breakfast, there are make-ahead strata and quiches or last-minute offerings like baked omelets and Eggs Florentine; for lunches and brunches, light fare or full-on midday meals; and for dinner a dizzying array of dishes, meaty or vegetarian, made with fresh ingredients or pantry staples—from Pork Chops with Apple Stuffing to Baked Spaghetti, Southwestern Beans, or Autumn Vegetable Stew. Leave room for dessert, because Ojakangas includes sweet casseroles like Mocha Fudge Pudding and Strawberry Rhubarb Crisp. And for appetizers and snacks there are dips, spreads, and slathers; mini quiches and omelet squares; and mushrooms au gratin, curried, or stuffed. You’ll even find bread here in casserole form, from sweet Cinnamon Bubble Bread to savory Cornmeal Spoon Bread and tender Sally Lunn. With an ever-reliable and inspired sense of how to create a delicious meal, Ojakangas has advice for both expert and novice about ingredients, equipment, and meals. Combine that with whatever you have in the pantry and fridge, and this cookbook is the perfect guide to everything that a casserole might be.

DKK 254.00
1

Cutting Edge - Joan Hawkins - Bog - University of Minnesota Press - Plusbog.dk

Cutting Edge - Joan Hawkins - Bog - University of Minnesota Press - Plusbog.dk

Explores what horror movies tell us about issues of taste. Even before Jean-Luc Godard and other members of the French New Wave championed Hollywood B movies, aesthetes and cineasts relished the raw emotions of genre films. This contradiction has been particularly true of horror cinema, in which the same images and themes found in exploitation and splatter movies are also found in avant-garde and experimental films, blurring boundaries of taste and calling into question traditional distinctions between high and low culture. In Cutting Edge, Joan Hawkins offers an original and provocative discussion of taste, trash aesthetics, and avant-garde culture of the 1960s and 1970s to reveal horror’s subversiveness as a genre. In her treatment of what she terms "art-horror" films, Hawkins examines home viewing, video collection catalogs, and fanzines for insights into what draws audiences to transgressive films. Cutting Edge provides the first extended political critique of Yoko Ono’s rarely seen Rape and shows how a film such as Franju’s Eyes without a Face can work simultaneously as an art, political, and splatter film. The rediscovery of Tod Browning’s Freaks as an art film, the "eurotrash" cinema of Jess Franco, camp cults like the one around Maria Montez, and the "cross-over" reception of Andy Warhol’s Frankenstein are all studied for what they reveal about cultural hierarchies. Looking at the low aspects of high culture and the high aspects of low culture, Hawkins scrutinizes the privilege habitually accorded "high" art-a tendency, she argues, that lets highbrow culture off the hook and removes it from the kinds of ethical and critical social discussions that have plagued horror and porn. Full of unexpected insights, Cutting Edge calls for a rethinking of high/low distinctions-and a reassigning of labels at the video store.

DKK 539.00
1

Cutting Edge - Joan Hawkins - Bog - University of Minnesota Press - Plusbog.dk

Cutting Edge - Joan Hawkins - Bog - University of Minnesota Press - Plusbog.dk

Explores what horror movies tell us about issues of taste. Even before Jean-Luc Godard and other members of the French New Wave championed Hollywood B movies, aesthetes and cineasts relished the raw emotions of genre films. This contradiction has been particularly true of horror cinema, in which the same images and themes found in exploitation and splatter movies are also found in avant-garde and experimental films, blurring boundaries of taste and calling into question traditional distinctions between high and low culture. In Cutting Edge, Joan Hawkins offers an original and provocative discussion of taste, trash aesthetics, and avant-garde culture of the 1960s and 1970s to reveal horror’s subversiveness as a genre. In her treatment of what she terms "art-horror" films, Hawkins examines home viewing, video collection catalogs, and fanzines for insights into what draws audiences to transgressive films. Cutting Edge provides the first extended political critique of Yoko Ono’s rarely seen Rape and shows how a film such as Franju’s Eyes without a Face can work simultaneously as an art, political, and splatter film. The rediscovery of Tod Browning’s Freaks as an art film, the "eurotrash" cinema of Jess Franco, camp cults like the one around Maria Montez, and the "cross-over" reception of Andy Warhol’s Frankenstein are all studied for what they reveal about cultural hierarchies. Looking at the low aspects of high culture and the high aspects of low culture, Hawkins scrutinizes the privilege habitually accorded "high" art-a tendency, she argues, that lets highbrow culture off the hook and removes it from the kinds of ethical and critical social discussions that have plagued horror and porn. Full of unexpected insights, Cutting Edge calls for a rethinking of high/low distinctions-and a reassigning of labels at the video store.

DKK 237.00
1

HIV Exceptionalism - Adia Benton - Bog - University of Minnesota Press - Plusbog.dk

HIV Exceptionalism - Adia Benton - Bog - University of Minnesota Press - Plusbog.dk

WINNER, 2017 RACHEL CARSON PRIZE, SOCIETY FOR THE SOCIAL STUDIES OF SCIENCE In 2002, Sierra Leone emerged from a decadelong civil war. Seeking international attention and development aid, its government faced a dilemma. Though devastated by conflict, Sierra Leone had a low prevalence of HIV. However, like most African countries, it stood to benefit from a large influx of foreign funds specifically targeted at HIV/AIDS prevention and care. What Adia Benton chronicles in this ethnographically rich and often moving book is how one war-ravaged nation reoriented itself as a country suffering from HIV at the expense of other, more pressing health concerns. During her fieldwork in the capital, Freetown, a city of one million people, at least thirty NGOs administered internationally funded programs that included HIV/AIDS prevention and care. Benton probes why HIV exceptionalism—the idea that HIV is an exceptional disease requiring an exceptional response—continues to guide approaches to the epidemic worldwide and especially in Africa, even in low-prevalence settings. In the fourth decade since the emergence of HIV/AIDS, many today are questioning whether the effort and money spent on this health crisis has in fact helped or exacerbated the problem. HIV Exceptionalism does this and more, asking, what are the unanticipated consequences that HIV/AIDS development programs engender?

DKK 220.00
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Scandinavian Cooking - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

Scandinavian Cooking - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

Traditional Scandinavian home cooking—now in paperback! Beatrice Ojakangas brings to life the cuisines and customs of Norway, Sweden, Finland, and Denmark, countries that share borders and bounty. Danes lead with smørrebrød (an open-faced sandwich), which may be topped with cheese, green pepper, and sliced fresh strawberries. Finns specialize in earthy, chewy whole grain bread. Norwegians have wonderfully fresh fish and seafood, and the Swedes gave the world smörgåsbord! Ojakangas offers us true Scandinavian home cooking that features the best of what is in season. Scandinavian Cooking provides traditional menus for different occasions and seasons—from a Farmhouse Brunch with Buttered Potato Soup to an Old-Fashioned Christmas Smörgåsbord with Dip-in-the-Kettle Soup and Norwegian Cream Pudding, to a sumptuous Midsummer’s Day Buffet with Salmon-in-a-Crust and Fruit-Juice Glögg. A good Scandinavian cook has a flair for color, texture, shape, and simplicity in creating the food that these menus show off to perfection. Beatrice Ojakangas describes her experiences gathering recipes at the tables of friends on her visits to Scandinavia and the beautifully crafted tools and tableware that will help to make the Scandinavian dishes you prepare authentic.

DKK 178.00
1

The Sioux Chef's Indigenous Kitchen - Sean Sherman - Bog - University of Minnesota Press - Plusbog.dk

The Sioux Chef's Indigenous Kitchen - Sean Sherman - Bog - University of Minnesota Press - Plusbog.dk

Here is real food-our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, cleaningredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chefs Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare-no fry bread or Indian tacos here-and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chefs healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut maple bites. The Sioux Chefs Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

DKK 312.00
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Great Scandinavian Baking Book - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

Great Scandinavian Baking Book - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

Recipes for savory and authentic morsels from the north country, now in paperback!Food is the heart of a Scandinavian home: scrumptious pies, delicate pastries, millions of cookies, and, of course, savory breads. Each country—Denmark, Norway, Sweden, Finland, and Iceland—has its specialty and no one goes hungry. In this mouthwatering collection, Beatrice Ojakangas calls on her own Scandinavian heritage and wide-ranging knowledge of baking to produce the definitive cookbook for this rich cultural heritage.Because Ojakangas stresses ease of preparation, even novice bakers will be able to make filled Danish pastries, Christmas buttermilk rye bread, or a few dozen pepparkakor, better known as gingersnaps. This handy reference highlights Scandinavian traditions too. There are recipes for sweet breads to be served with morning, afternoon, and evening coffee; for trays upon trays of cookies to serve as holiday or everyday treats; and for savory meat-and-vegetable pies.The Great Scandinavian Baking Book will warm your heart and fill your stomach.Beatrice Ojakangas is the author of more than a dozen cookbooks, including Great Whole Grain Breads (1993) and The Finnish Cookbook (1989). Her articles have appeared in Bon Appétit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television’s Baking with Julia Child. She lives in Duluth, Minnesota.

DKK 182.00
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Great Holiday Baking Book - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

Great Holiday Baking Book - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

An expert on traditional holidays and the special baked treats that mark them, veteran chef and cookbook writer Beatrice Ojakangas presents recipes for twenty-one seasonal occasions and cultural holidays. She takes you from spring to winter with recipes like heart-shaped coffee cake for Valentine’s Day, Austrian carnival doughnuts or spicy rabbit cookies for Easter, and cinnamon-walnut kamish bread or challah for Rosh Hashanah. For Christmas, the biggest baking season of the year, Ojakangas offers enticing recipes for thirty-eight classic and fancy cookies, eighteen yeast breads, thirteen quick breads, nine cakes, ten bar cookies and brownies, and many more. With these recipes, every holiday is sure to be memorable. In addition to its array of delectable foods, The Great Holiday Baking Book is brimming with holiday lore from cultures around the world. Ojakangas also provides helpful tips and practical information about hosting a cookie-swap party, organizing your bustling holiday kitchen, involving the kids in baking fun, and more. With its variety of specialties and treats for almost every gala occasion, The Great Holiday Baking Book is sure to become an indispensable part of your feasts and celebrations. Beatrice Ojakangas is the author of more than a dozen cookbooks, including The Great Scandinavian Baking Book (1999) and Scandinavian Feasts (2001), both published by the University of Minnesota Press. Her articles have been published in Bon Appétit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television’s Baking with Julia Child and Martha Stewart’s Living. She lives in Duluth, Minnesota.

DKK 178.00
1

Paranatures in Culinary Culture - Thomas R. Parker - Bog - University of Minnesota Press - Plusbog.dk

Paranatures in Culinary Culture - Thomas R. Parker - Bog - University of Minnesota Press - Plusbog.dk

Uncovering the intricate cultural threads that inform our dietary practicesParanatures in Culinary Culture embarks on a gastronomic odyssey, redefining foods we thought we knew and revealing the extraordinary stories of ordinary ingredients and the cultural forces shaping our diets. The book begins with a simple premise: to eat is to assimilate the outer world into the inner body, both physically and mentally. But what happens when this assimilation process goes awry? Thomas R. Parker reveals how culinary staples are not only elements of identity formation but also instruments of cultural disruption when their true nature emerges and challenges our preconceptions. Parker explores how certain foods-bread, oysters, pigs, cheese, and wine-can both create and destabilize narratives, unsettle assimilation, and decenter Western culinary traditions. Taking inspiration from architectural historian David Gissen’s concept of “subnature” and Michel Serres’s idea of the “parasite,” Parker develops the concept of paranatures: flavors, foods, and practices considered unpalatable by different societies at different times. He reveals how certain ordinary foods live parallel paranatural lives, addressing larger issues of colonial and postcolonial food theory and challenging long-held notions that cuisine was meant to uphold. Serving up a rich blend of history, culture, and gastronomy, Parker leads readers to perceive food as an adventure, inviting them to taste the untamed side of nature. He offers a thought-provoking invitation to reconceptualize the roles and narratives we assign to the natural world and its produce, allowing us to see food, nature, and ourselves in new ways.

DKK 245.00
1

Paranatures in Culinary Culture - Thomas R. Parker - Bog - University of Minnesota Press - Plusbog.dk

Paranatures in Culinary Culture - Thomas R. Parker - Bog - University of Minnesota Press - Plusbog.dk

Uncovering the intricate cultural threads that inform our dietary practicesParanatures in Culinary Culture embarks on a gastronomic odyssey, redefining foods we thought we knew and revealing the extraordinary stories of ordinary ingredients and the cultural forces shaping our diets. The book begins with a simple premise: to eat is to assimilate the outer world into the inner body, both physically and mentally. But what happens when this assimilation process goes awry? Thomas R. Parker reveals how culinary staples are not only elements of identity formation but also instruments of cultural disruption when their true nature emerges and challenges our preconceptions. Parker explores how certain foods-bread, oysters, pigs, cheese, and wine-can both create and destabilize narratives, unsettle assimilation, and decenter Western culinary traditions. Taking inspiration from architectural historian David Gissen’s concept of “subnature” and Michel Serres’s idea of the “parasite,” Parker develops the concept of paranatures: flavors, foods, and practices considered unpalatable by different societies at different times. He reveals how certain ordinary foods live parallel paranatural lives, addressing larger issues of colonial and postcolonial food theory and challenging long-held notions that cuisine was meant to uphold. Serving up a rich blend of history, culture, and gastronomy, Parker leads readers to perceive food as an adventure, inviting them to taste the untamed side of nature. He offers a thought-provoking invitation to reconceptualize the roles and narratives we assign to the natural world and its produce, allowing us to see food, nature, and ourselves in new ways.

DKK 1054.00
1

Remembering Our Intimacies - Jamaica Heolimeleikalani Osorio - Bog - University of Minnesota Press - Plusbog.dk

Remembering Our Intimacies - Jamaica Heolimeleikalani Osorio - Bog - University of Minnesota Press - Plusbog.dk

Recovering Kanaka Maoli (Native Hawaiian) relationality and belonging in the land, memory, and body of Native Hawai’i Hawaiian “aloha ?aina” is often described in Western political terms-nationalism, nationhood, even patriotism. In Remembering Our Intimacies, Jamaica Heolimeleikalani Osorio centers in on the personal and embodied articulations of aloha ?aina to detangle it from the effects of colonialism and occupation. Working at the intersections of Hawaiian knowledge, Indigenous queer theory, and Indigenous feminisms, Remembering Our Intimacies seeks to recuperate Native Hawaiian concepts and ethics around relationality, desire, and belonging firmly grounded in the land, memory, and the body of Native Hawai’i. Remembering Our Intimacies argues for the methodology of (re)membering Indigenous forms of intimacies. It does so through the metaphor of a ‘upena-a net of intimacies that incorporates the variety of relationships that exist for Kanaka Maoli. It uses a close reading of the mo?olelo (history and literature) of Hi?iakaikapoliopele to provide context and interpretation of Hawaiian intimacy and desire by describing its significance in Kanaka Maoli epistemology and why this matters profoundly for Hawaiian (and other Indigenous) futures. Offering a new approach to understanding one of Native Hawaiians’ most significant values, Remembering Our Intimacies reveals the relationships between the policing of Indigenous bodies, intimacies, and desires; the disembodiment of Indigenous modes of governance; and the ongoing and ensuing displacement of Indigenous people.

DKK 876.00
1

Regions That Work - Manuel Pastor Jr. - Bog - University of Minnesota Press - Plusbog.dk

Regions That Work - Manuel Pastor Jr. - Bog - University of Minnesota Press - Plusbog.dk

"A remarkable and timely book. . . . Must reading." William Julius WilsonOffering a new vision of community-based regionalism, this book arrives just as "smart growth" measures and other attempts to link cities and suburbs are beginning to make their mark on the political and analytical scene. The authors make a powerful case for emphasizing equity, arguing that metropolitan areas must reduce poverty in order to grow and that low-income individuals must make regional connections in order to escape poverty. A hard-hitting analysis of Los Angeles demonstrates that the roots of the unrest of 1992 lay in regional economic deterioration and that the recovery was slowed by insufficient attention to the poor. Regions That Work then provides a history and critique of community-development corporations, a statistical analysis of the poverty-growth relationship in seventy-four metro areas, a detailed study of three regions that have produced superior equity outcomes, and a provocative call for new policies and new politics.

DKK 574.00
1

Regions That Work - Manuel Pastor Jr. - Bog - University of Minnesota Press - Plusbog.dk

Regions That Work - Manuel Pastor Jr. - Bog - University of Minnesota Press - Plusbog.dk

"A remarkable and timely book. . . . Must reading." William Julius WilsonOffering a new vision of community-based regionalism, this book arrives just as "smart growth" measures and other attempts to link cities and suburbs are beginning to make their mark on the political and analytical scene. The authors make a powerful case for emphasizing equity, arguing that metropolitan areas must reduce poverty in order to grow and that low-income individuals must make regional connections in order to escape poverty. A hard-hitting analysis of Los Angeles demonstrates that the roots of the unrest of 1992 lay in regional economic deterioration and that the recovery was slowed by insufficient attention to the poor. Regions That Work then provides a history and critique of community-development corporations, a statistical analysis of the poverty-growth relationship in seventy-four metro areas, a detailed study of three regions that have produced superior equity outcomes, and a provocative call for new policies and new politics.

DKK 246.00
1

Zombie Theory - - Bog - University of Minnesota Press - Plusbog.dk

Zombie Theory - - Bog - University of Minnesota Press - Plusbog.dk

Zombies first shuffled across movie screens in 1932 in the low-budget Hollywood film White Zombie and were reimagined as undead flesh-eaters in George A. Romero’s The Night of the Living Dead almost four decades later. Today, zombies are omnipresent in global popular culture, from video games and top-rated cable shows in the United States to comic books and other visual art forms to low-budget films from Cuba and the Philippines. The zombie’s ability to embody a variety of cultural anxieties—ecological disaster, social and economic collapse, political extremism—has ensured its continued relevance and legibility, and has precipitated an unprecedented deluge of international scholarship. Zombie studies manifested across academic disciplines in the humanities but also beyond, spreading into sociology, economics, computer science, mathematics, and even epidemiology. Zombie Theory collects the best interdisciplinary zombie scholarship from around the world. Essays portray the zombie not as a singular cultural figure or myth but show how the undead represent larger issues: the belief in an afterlife, fears of contagion and technology, the effect of capitalism and commodification, racial exclusion and oppression, dehumanization. As presented here, zombies are not simple metaphors; rather, they emerge as a critical mode for theoretical work. With its diverse disciplinary and methodological approaches, Zombie Theory thinks through what the walking undead reveal about our relationships to the world and to each other. Contributors: Fred Botting, Kingston U; Samuel Byrnand, U of Canberra; Gerry Canavan, Marquette U; Jeffrey Jerome Cohen, George Washington U; Jean Comaroff, Harvard U; John Comaroff, Harvard U; Edward P. Comentale, Indiana U; Anna Mae Duane, U of Connecticut; Karen Embry, Portland Community College; Barry Keith Grant, Brock U; Edward Green, Roosevelt U; Lars Bang Larsen; Travis Linnemann, Eastern Kentucky U; Elizabeth McAlister, Wesleyan U; Shaka McGlotten, Purchase College-SUNY; David McNally, York U; Tayla Nyong’o, Yale U; Simon Orpana, U of Alberta; Steven Shaviro, Wayne State U; Ola Sigurdson, U of Gothenburg; Jon Stratton, U of South Australia; Eugene Thacker, The New School; Sherryl Vint, U of California Riverside; Priscilla Wald, Duke U; Tyler Wall, Eastern Kentucky U; Jen Webb, U of Canberra; Jeffrey Andrew Weinstock, Central Michigan U.

DKK 884.00
1

Zombie Theory - - Bog - University of Minnesota Press - Plusbog.dk

Zombie Theory - - Bog - University of Minnesota Press - Plusbog.dk

Zombies first shuffled across movie screens in 1932 in the low-budget Hollywood film White Zombie and were reimagined as undead flesh-eaters in George A. Romero’s The Night of the Living Dead almost four decades later. Today, zombies are omnipresent in global popular culture, from video games and top-rated cable shows in the United States to comic books and other visual art forms to low-budget films from Cuba and the Philippines. The zombie’s ability to embody a variety of cultural anxieties—ecological disaster, social and economic collapse, political extremism—has ensured its continued relevance and legibility, and has precipitated an unprecedented deluge of international scholarship. Zombie studies manifested across academic disciplines in the humanities but also beyond, spreading into sociology, economics, computer science, mathematics, and even epidemiology. Zombie Theory collects the best interdisciplinary zombie scholarship from around the world. Essays portray the zombie not as a singular cultural figure or myth but show how the undead represent larger issues: the belief in an afterlife, fears of contagion and technology, the effect of capitalism and commodification, racial exclusion and oppression, dehumanization. As presented here, zombies are not simple metaphors; rather, they emerge as a critical mode for theoretical work. With its diverse disciplinary and methodological approaches, Zombie Theory thinks through what the walking undead reveal about our relationships to the world and to each other. Contributors: Fred Botting, Kingston U; Samuel Byrnand, U of Canberra; Gerry Canavan, Marquette U; Jeffrey Jerome Cohen, George Washington U; Jean Comaroff, Harvard U; John Comaroff, Harvard U; Edward P. Comentale, Indiana U; Anna Mae Duane, U of Connecticut; Karen Embry, Portland Community College; Barry Keith Grant, Brock U; Edward Green, Roosevelt U; Lars Bang Larsen; Travis Linnemann, Eastern Kentucky U; Elizabeth McAlister, Wesleyan U; Shaka McGlotten, Purchase College-SUNY; David McNally, York U; Tayla Nyong’o, Yale U; Simon Orpana, U of Alberta; Steven Shaviro, Wayne State U; Ola Sigurdson, U of Gothenburg; Jon Stratton, U of South Australia; Eugene Thacker, The New School; Sherryl Vint, U of California Riverside; Priscilla Wald, Duke U; Tyler Wall, Eastern Kentucky U; Jen Webb, U of Canberra; Jeffrey Andrew Weinstock, Central Michigan U.

DKK 277.00
1