Books published by New York University Press

"This title is the third edition of the "Keywords for American Cultural Studies." It provides a list of essential terms for American cultural studies with discussions of each"--

""The Smell of Risk" explores environmental disparities and olfactory aesthetics"--

""Horrible White People" explores genre, gender, and whiteness in television"--

A groundbreaking overview of transgender relationship violenceIn the course of their lives, around fifty percent of transgender people will experience intimate partner violence in their relationships¿including psychological, physical, or sexual abuse. In Transgender Intimate Partner Violence, Adam M. Messinger and Xavier L. Guadalupe-Diaz bring together a diverse group of scholars, service providers, activists, and others to examine this widespread problem, shedding light on the often-hidden experiences of transgender survivors. Drawing on two decades of research, contributors explore transgender intimate partner violence in all of its complexities, offering an overview of this emerging body of policy, research, and practice. They offer best practices to enhance research, services, and healing for transgender survivors. A revolutionary volume, Transgender Intimate Partner Violence offers insight into how to create a compassionate and inclusive world for transgender communities.

""Lift Every Voice and Swing" explores Black musicians and religious culture in the Jazz Century"--

""Changing Qatar" is an exploration of culture, citizenship, and rapid modernization of Qatar"--

"'Literary Bioethics' explores the connections between 'animality,' disability, and the human"

Winner, 2021 Reference & Bibliography Award in the 'Reference' Section, given by the Association of Jewish LibrariesAn unprecedented treasury of Yiddish children¿s stories and poems enhanced with original illustrationsWhile there has been a recent boom in Jewish literacy and learning within the US, few resources exist to enable American Jews to experience the rich primary sources of Yiddish culture. Stepping into this void, Miriam Udel has crafted an exquisite collection: Honey on the Page offers a feast of beguiling original translations of stories and poems for children. Arranged thematically¿from school days to the holidays¿the book takes readers from Jewish holidays and history to folktales and fables, from stories of humanistic ethics to multi-generational family sagas. Featuring many works that are appearing in English for the first time, and written by both prominent and lesser-known authors, this anthology spans the Yiddish-speaking globe¿drawing from materials published in Eastern Europe, New York, and Latin America from the 1910s, during the interwar period, and up through the 1970s. With its vast scope, Honey on the Page offers a cornucopia of delights to families, individuals and educators seeking literature that speaks to Jewish children about their religious, cultural, and ethical heritage.Complemented by whimsical, humorous illustrations by Paula Cohen, an acclaimed children¿s book illustrator, Udel¿s evocative translations of Yiddish stories and poetry will delight young and older readers alike.

Forages through New England¿s most famous foods for the truth behind the region¿s culinary mythsMeg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late nineteenth century to create New England foods. New England foods were selected and resourcefully reinvented from fanciful stories about what English colonists cooked prior to the American revolution¿while pointedly ignoring the foods cooked by contemporary New Englanders, especially the large immigrant populations who were powering industry and taking over farms around the region. The Truth about Baked Beans explores New England¿s culinary myths and reality through some of the region¿s most famous foods: baked beans, brown bread, clams, cod and lobster, maple syrup, pies, and Yankee pot roast. From 1870 to 1920, the idea of New England food was carefully constructed in magazines, newspapers, and cookbooks, often through fictitious and sometimes bizarre origin stories touted as time-honored American legends. This toothsome volume reveals the effort that went into the creation of these foods, and lets us begin to reclaim the culinary heritage of immigrant New England¿the French Canadians, Irish, Italians, Portuguese, Polish, indigenous people, African-Americans, and other New Englanders whose culinary contributions were erased from this version of New England food. Complete with historic and contemporary recipes, The Truth about Baked Beans delves into the surprising history of this curious cuisine, explaining why and how ¿New England food¿ actually came to be.

"Warfare and Culture in World History" explores cultural consequences of war in the world"--

""Muslim American City" explores gender and religion in Metro Detroit"--