Happy New Year! We hope everyone had an enjoyable and restful holiday season. We are looking forward to what 2015 will bring, and are pleased to start off the year with some wonderful new books. These books will be coming out during the month of January, so keep your eye out for them! Happy reading!
Kristen Ghodsee’s new book, The Left Side of History:World War II and the Unfulfilled Promise of Communism in Eastern Europe, tells the stories of fighters and activists who worked for Communist ideals in Bulgaria and shows how the dreams of the Communist past hold enduring appeal for those currently disappointed by the promises of democracy.
In Unsettling India: Affect, Temporality, Transnationality, Purnima Mankekar offers a new understanding of the affective and temporal dimensions of how India and “Indianness,” as objects of knowledge production and mediation, circulate through transnational public cultures.
In Para-States and Medical Science: Making African Global Health, a new collection edited by Wenzel P. Geissler, he and the contributors examine how medicine and public health in Africa have been transformed as a result of economic and political liberalization and globalization, intertwined with epidemiological and technological changes.
Patricia White explores the dynamic intersection of feminism and film in the twenty-first century by highlighting the work of a new generation of women directors from around the world in her new book, Women’s Cinema, World Cinema: Projecting Contemporary Feminisms.
Newly out in paperback, African Rhythms is the autobiography of the important jazz pianist, composer and band leader Randy Weston. He tells of his childhood in Brooklyn, his six decades long musical career, his time living in Morocco, and his lifelong quest to learn about the musical and cultural traditions of Africa.
Also newly out in paperback, in Good Bread is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It, leading French bread expert Steven Laurence Kaplan narrates the decline and rise of the French artisanal breadmaking tradition, explaining in detail the breadmaking process and the ideal characteristics of good bread.