The 1950s through the early 1970s are widely seen as American academia's golden age, when universities—well funded and viewed as essential for national security, economic growth, and social mobility—embraced an egalitarian mission. Swelling in size, schools attracted new types of students and professors, including radicals who challenged their institutions' calcified traditions. But that halcyon moment soon came to a painful and confusing end, with consequences that still afflict the halls...

From leaders on the front lines of the battle for academic freedom in higher education, an empowering collection on fighting back against anti-CRT policies, book banning, and moreSpanning over 40 years of contested history through to today, The Right to Learn speaks out fearlessly against the far right’s decades-long war against intellectual freedom. This essential anthology outlines and contextualizes the culture wars’ demonization of critical race theory...

When published in 1976, Mrs. Chiang's Szechwan Cookbook was the first authentic Szechwan cookbook to appear in the United States. The book was the result of Ellen and John Schrecker studying Chinese culture in Taiwan, during which they met Mrs. Chiang Jung-feng, a superb Chinese Szechwan cook. The tastes and textures of her dishes were always clear and bright. She was a master of the zhen wer or true taste; the result of continual care, attention to detail and p...

During the early years of the Cold War, the anticommunist witch hunt that we now call McCarthyism swept through American society. As we will discover, McCarthyism was much more than the career of the blustering senator from Wisconsin who gave it a name. It was the most widespread and longest-lasting episode of political repression in American history. Dozens of men and women went to prison, thousands lost their jobs, and untold numbers of others saw what happened to those people and refrai...

Becoming a widow is one of the most traumatic life events that a woman can experience. Yet, as this remarkable new collection reveals, each woman responds to that trauma differently. Here, forty-three widows tell their stories, in their own words.Some were widowed young, while others were married for decades. Some cared for their late partners through long terminal illnesses, while others lost their partners suddenly. Some had male partners, while others had female partners. Yet ea...

Create fresh and delicious Chinese menus with these mouthwatering and authentic recipes for soups, appetizers and dim sum, main courses, vegetarian dishes, side dishes and desserts. Included are established family treats, such as piquant Hot and Sour Soup, crunchy Mini Spring Rolls, delectable Peking Duck with Mandarin Pancakes, and gloriously sticky Sweet and Sour Pork. There are also less familiar, but equally delicious, recipes including dainty Pork and Nut Dumplings, light and elegant ...

IACP AWARD FINALIST • Is there anything more satisfying than a well-made Asian dumpling? Wrapped, rolled, or filled; steamed, fried, or baked–asian dumplings are also surprisingly easy to prepare and enjoy at home, as Andrea Nguyen demonstrates with more than 75 recipes.Nguyen is a celebrated food writer and teacher with a unique ability to interpret authentic Asian cooking styles for a Western audience. Her crystal-clear recipes for Asia’s most popular savory and ...

60 recipes and tips for creating and cooking with kimchi will add a kick of flavor to any plate.“Anyone familiar with Chun's New York-based kimchi company, Mother-in-Law's Kimchi, should be pleased to find many of her signature recipes tucked throughout the book.”—Serious EatsFollowing traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step by step through how to make both ...

Ching-He Huang is one of the brightest stars in modern Chinese cooking in the UK. Each week in her new BBC2 series she re-invents the nation's favourite Chinese dishes, modernising them with fresh, easy to buy ingredients, and offering simple practical tips and techniques. These are brought together in this beautiful book to accompany the series.Drawing on the experiences of top chefs, her family and friends, growers and producers and celebrity enthusiasts Ching sets out to discove...

America’s love affair with Chinese food dates back more than a century. Today, such dishes as General Tso’s Chicken, Sweet and Sour Pork, and Egg Rolls are as common as hamburgers and spaghetti. Probably at this moment, a drawer in your kitchen is stuffed with Chinese takeout menus, soy sauce packets, and wooden chopsticks, right?But what if you didn’t have to eat your favorites out of a container?In The Chinese Takeout Cookbook, Chinese food blogg...

If you're hungry for good food but short on time you'll love Ching's quick and easy Chinese recipes. The bestselling author is the master of fresh flavours and simple ingredients and her collection of all-time favourites and exciting new dishes are a delight to cook and share. Why order a take-away when you can deliver your own in minutes?With her bestselling cookbook, Chinese Food Made Easy, Ching quickly established herself as the new voice of Chinese cooking with her simple and ...

A James Beard and Julia Child Award–winning chef "takes you on an incredible journey as you build your Chinese pantry and master the basics." (Daniel Boulud, James Beard Award–winning chef, restauranteur, and cookbook author)This masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo's decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo guides the home cook step by step through the techniques, ingredien...