Books That Cook: Artichokes with Beurre au Citron

During the month of September, we’re celebrating the publication of our first literary cookbook, Books That Cook: The Making of a Literary Meal by rounding up some of our bravest “chefs” at the Press to take on the task of cooking this book! In the next few weeks, we’ll be serving up reviews, odes, and confessions from Press staff members who attempted various recipes à la minute.

Read, savor, and be sure to enter our giveaway for a chance to win a copy of the book before it ends on September 21!

Up next on the menu: Managing Editor Dorothea Stillman Halliday masters the art of l’artichaut.


My father would have loved Books That Cook, uniting as it does two of his greatest passions: books and food. My father read voraciously, books of all kinds, several at one time, and among those were cookbooks and literary food writing. He read about the history of foods and cuisines and the culinary practices of different cultures. He traveled widely and loved to taste the world. But every night at home he sat down to a disappointing dinner.

My parents lived in Europe during their early married life and then again later, after my siblings and I were part of the mix. My father’s tastes were full of herbs and spices to begin with and grew only more sophisticated after living abroad, while my mother seemed incapable of distinguishing between delicious and dreadful food. Her culinary ability and discernment were in the great American (pre–Julia Child) tradition of the blandest meat and most overcooked vegetables, puddles of mayonnaise, and a cabinet full of prefab foods. Why make fresh potatoes, when you could make potato flakes from a box just by adding them to hot water? Why even drink fresh milk when you could mix milk from a powder? The nutrition was what mattered to her, and that was all.

Unfortunately for my parents, who were newlyweds in the late forties, they were imprisoned in the gender roles of their time. My father went into the world and worked; my mother stayed home and cooked. He read Mastering the Art of French Cooking and watched Julia Child on TV, but he felt constrained to do no more food preparation than to put cream cheese and lox on a bagel. The wife did the cooking. The husband’s lot was to sit and be served—poor wretch. He dreamed of gastronomy; she dreamed of getting all our nutrients via vitamin pills. Needless to say, this caused considerable marital friction, and were it not for frequent dinners at the local Chinese restaurant, things might have gotten really ugly.

By the mid-seventies, the culture and my parents had both evolved enough that my father finally declared that he would do the cooking from now on. The dinner table became a happier place. And the food was much improved too. My mother was relieved to be liberated from the pressure of preparing meals that continually fell short of expectations. But she never understood what the big deal was. She always greeted any culinary preparation by expounding the nutritional value of the components: “Oh, carrots are very good for you. They’re full of vitamin A” and “Spinach is loaded with iron.”

If you’ve ever painstakingly prepared a delicious meal for someone and been greeted by this kind of response, then you know that the friction at the dinner table did not disappear altogether. My father would sigh in exasperation with her lack of appreciation but would console himself with the responses he got from the rest of us and with his own enjoyment of his meal. Once, while serving up one of his creations, he loaded up a fork and offered it to my mother. “Try this,” he said. “It’s got something in it that’s very good for you: flavor.”

When asked to select a recipe from Books That Cook to write about, I chose artichokes with beurre au citron, lemon butter sauce. The dish is both simple and fine, and it is one of a very few I remember my mother making that we all truly enjoyed. I don’t know if she learned from Julia Child’s recipe or from somewhere else, but even my mother could boil an artichoke and squeeze lemon juice into melted butter.

I remember how exotic it seemed to eat a huge flower bud. It was a gustatory adventure, even a quest: We sought the hidden treasure, the succulent heart. We peeled the petals away one at a time, avoiding the sharp points—my mother either didn’t know, or didn’t bother, to cut them off. We dipped the petals in the lemon butter and scraped the “meat” off with our teeth. We worked our way past the soft inner leaves of pale green and purple, down to the choke, which guarded the heart. Once past its defenses, we beheld the grail. And there was peace and harmony at the table.

The artichoke was good, even in the hands of an unskilled cook. And it still is.

Dorothea Stillman Halliday is Managing Editor at NYU Press.

Books That Cook: A Good Roast Chicken

During the month of September, we’re celebrating the publication of our first literary cookbook, Books That Cook: The Making of a Literary Meal by rounding up some of our bravest “chefs” at the Press to take on the task of cooking this book! In the next few weeks, we’ll be serving up reviews, odes, and confessions from Press staff members who attempted various recipes à la minute.

Today, editorial assistant Constance Grady shares her thoughts on “A Good Roast Chicken,” an essay featured in the book from professional chef and food historian Teresa Lust.


Roast chicken is a good dinner for many reasons. It is economical: a decent-sized bird is a good meal for a family of four, with enough left over for some sandwiches or perhaps a pot pie, and then you can turn the bones and giblets into stock for soup or a risotto. It is forgiving. You can buy a free-range organic bird from a farmer’s market for an ungodly sum, and then massage a compote of herbs and butter under its skin and stuff it with more herbs and garlic and lemon, and baste it with melted butter as it roasts, and flip it halfway through cooking so that the juices are evenly distributed through the whole chicken. This will be good. You can also buy a five-dollar bird from the supermarket and spritz it perfunctorily with Pam, perhaps shaking some table salt and pre-ground pepper over the skin, and stick it in the oven and forget about it for two hours. This will also be pretty good.

It is also—and this is probably what is most attractive about roast chicken for many of us—simple. Even a gussied-up roast chicken is quick and easy to prepare; it will allow you to put a full meal on the table with a minimum of labor. But what Teresa Lust reminds us in “A Good Roast Chicken” is that roast chicken is not an intrinsically easy dish: it’s just that we’ve outsourced the labor.

Lust is the granddaughter of farmers, and she describes in detail all of the dirty, uncomfortable farm work that goes into a roast chicken. Someone has to break the chicken’s neck. Then the chickens have to be dipped into boiling water to loosen their feathers, and plucked. The feathers that don’t come out with plucking have to be singed off, or alternatively, waxed off like unruly eyebrow hair. Then, of course, they have to be beheaded and de-feet-ed and gutted, and now at last we come to something resembling the chicken that you pick up in paper wrappings at the farmer’s market or in plastic shrinkwrap at the grocery store.

Lust does not mourn for the farm life of her grandparents. “I am not so sentimental,” she writes. I have the same attitude: I do not especially feel deprived at having never smelled chicken feathers scorching as I burn them off a partially plucked carcass. But it is good to be reminded that the food we take for granted is the product of immense industry, and that the “raw ingredients” we buy at the grocery store are anything but.

Lust’s recipe is a good balance between the easiest and the most elaborate versions of roast chicken. You rub the skin down with melted butter or olive oil, and stuff the cavity with herbs and garlic and lemon. Then you let it sit in a hot oven for an hour. Previously I have been wedded to the system of using a very hot oven for the first ten minutes to sear the skin, and then turning the temperature down for a long, slow roast, but I think Lust’s method is better. The skin comes out crisp and brown, and the meat is succulent and moist.

Lust serves her chicken with buttered carrots and parslied new potatoes. This is simple and pleasant, but I decided instead to roast the chicken on a bed of vegetables. On this I refuse to compromise: cooked this way, the vegetables caramelize and are permeated with the rich flavorful juices of the chicken, so that even celery becomes delicious. Also it saves on dishes, because the entire meal is cooked in your roasting pan. I used carrots and celery and onions and potatoes and garlic, but you can use any vegetable that catches your fancy. Zucchini is good in the summer, and so is asparagus. I am told that a bulb of fennel is a welcome addition, if you like fennel (I do not), and leeks add a nice earthiness.

Cooking this chicken, you are most likely far from the life Lust describes, “a life full of vegetable gardens and barnyards and meals rushed from the farm to the table,” and “a life where there’s no denying that what lies succulent and crisp on a bed of rosemary sprigs once scratched in the dirt.” The beauty and power of her essay is that it brings this life back to us: it reminds us of the labor embodied in the carcass of a chicken.

Constance Grady is Editorial Assistant at NYU Press.

Books That Cook: Sipsey’s Buttermilk Biscuits

During the month of September, we are celebrating the publication of our first literary cookbook, Books That Cook: The Making of a Literary Meal by rounding up some of our bravest “chefs” at the Press to take on the task of cooking this book! In the next few weeks, we’ll be serving up reviews, odes, and confessions from Press staff members who attempted various recipes à la minute.

Next on the menu: Trish Palao of NYU Press takes on the buttermilk biscuit.

Read, savor, and let us know what you think in the comments section!


“These don’t compare to your grandmother’s. She made the best.”

I hear this every time I have biscuits with my dad. My father grew up in the Visayan islands of the Philippines, in a region historically known for sugar production—not biscuits. But the American presence in the country influenced its culinary tastes and my grandmother took pride in her ability to cook the way they do “state side.” My grandfather’s colleagues from the sugar mill would be sure to drop by in the mornings to talk business. In doing so they were guaranteed an invitation to join the family in a breakfast of longanisa (sausage), fried eggs, garlic rice, and biscuits.

It’s only in recent years, after gaining some confidence in the kitchen and craving my family’s cooking, that I’ve started learning how to make Filipino dishes. Biscuits are obviously not traditional fare, but its connection to my dad’s childhood memory drew me to this recipe. I was further inspired by the accompanying excerpt from Fannie Flagg’s Fried Green Tomatoes at the Whistlestop Cafe. It recalls a picnic between two friends. Secrets are shared as they indulge in a feast that includes biscuits and honey, respectively prepared and harvested with love. How many wonderful bonds are forged over the sharing of food?

The recipe for Sipsey’s buttermilk biscuits is deceptively simple. It calls for six ingredients and consists of five straightforward pieces of instruction. I mentioned this to our Production Manager, a South Carolina native who’s as particular about biscuits as my dad. “It’ll be hard. They require a lot of time and patience.” Then I told a friend, a former wedding cake baker. “They’re the worst to make! I can never get a good batch no matter what I try.”

I decided to do more research. It was either that or brace myself for a disappointing Sunday breakfast. Food bloggers advised: use cold butter, don’t knead too much, don’t over mix, DO NOT roll out the dough, keep them close together so they rise up and don’t spread out. Turns out there were a lot of things that Sipsey didn’t tell me.

Thanks to the Internet (and the time-saving wonder that is the food processor), my biscuits turned out fine. They tasted right and they weren’t too hard or dense. Could they have been better? Definitely. But I know that a lighter, flakier, yummier biscuit is not something I can get from looking at more websites or fiddling with kitchen gadgets. It comes from attempting the dish again. And again. And again. And eventually I’ll have figured out the method, the measurements, and the timing that result in buttery excellence.

I imagine that’s what perfecting biscuits—or any treasured family dish—is really about: unwritten knowledge, skill, and technique that come only with time, experience, and enough unexpected guests who pop in during mealtime.

Trish Palao manages Advertising and Direct Marketing at NYU Press.

Not a monster: Society’s creation of men who use violence

—Hillary Potter

The surveillance video footage released this week that depicts professional football player Ray Rice rendering Janay Rice unconscious with a single punch seems to have evoked a fairly unified opinion of Mr. Rice’s actions and how he should be sanctioned. It appears most of the public sentiment about Mr. Rice’s brutal actions is condemnation of the assault. These denunciations came in the form of calls for Mr. Rice’s permanent ousting from the National Football League and for Rice to be criminally prosecuted and incarcerated​—all of which satisfy standards of punishment in U.S. society.

Although already sanctioned months ago by the NFL commissioner with a two-game suspension after the release of a video that captured images after the assault took place, the commissioner and Baltimore Ravens management levied heftier sanctions. The collective public cheer for the swift actions of Ravens management and the NFL to, respectively, release and suspend Mr. Rice is welcomed in the wake of the often racially divided responses to last month’s shooting death of unarmed Black teen Michael Brown by white police officer Darren Wilson in Ferguson, Missouri. As a scholar and activist who critically interrogates the roles and impacts of race, gender, and socioeconomics on crime, criminality, and criminal legal procedures, I am pleased the NFL is no longer maintaining its complicity in Mr. Rice’s violent actions toward a person he presumably loves.

Aside from my personal concern for gendered violence, which overwhelmingly finds girls and women as the targets or victims of this form of transgression, this case seized my attention because of my research that especially focuses on the intersecting role of race, gender, and socioeconomics in the manifestation of and responses to intimate partner abuse and violence. The tactics used by abusers to control and harm their mates (and their children) have little variance across race, culture, and class; what frequently varies are responses by victims, family and friends of the couple, legal system officials, and factions of the general public because of distinct sociocultural views, values, and customs.

I have read and heard recent comments about Mr. Rice referring to him as a monster, an animal, and a “piece of shit.” Whether there is video documentation or not, I wish that assaultive behaviors like Mr. Rice’s​—by men of any race​—would always produce such a visceral reaction by others and I hope the average person is always disturbed by abuse and violence subjected on girls and women by their so-called partners.

There is, however, a minority who essentially supports Mr. Rice’s actions because of a perception that Ms. Rice slapping at or spitting on Mr. Rice was provocation or justification for Mr. Rice’s assault. In my research, victims are placed at the center of the analysis and I view them as the experts in their lived experiences. This must also be the way we consider the present case. The brutality against Ms. Rice must remain central to this case, but only to the extent that she is not blamed for Mr. Rice’s actions. Furthermore, that the couple married after the assault is not to be judged by those who are not privy to Ms. Rice’s experiences and emotions. Many women remain in relationships with abusive mates for a variety of reasons, and it behooves uninformed purveyors of this case to educate themselves on the virtual entrapment of women subjected to abuse by their intimate partners.

Those who victimize others must also be placed at the center of the analysis. However, deeming Mr. Rice a monster, an animal, or a “piece of shit,” serves no one. This labeling is a copout. To simply call Mr. Rice a monster​—just as is done with serial and mass murderers​—is easy, because doing so distances the abuser from the “regular guy,” and explaining abusive and violent behaviors without tenuous biological or supernatural explanations is complex, confusing, and messy. But we must reflect on the social and cultural mechanisms of our society that instill and preserve violent and controlling behaviors in our boys.

Once we recognize and acknowledge sociocultural explanations for abuse and violence, we are forced to acknowledge our role as a society in creating these “monsters.” Indeed, we know that many regular guys are abusers. The regular guy who abuses girls and women often operates in clandestine locations (such as the home) or his behaviors are known or seen by others who do not or cannot confront the regular guy’s abusive behaviors. But some regular guys who violate others are exposed. Ray Rice, in effect, is a regular guy.

I also believe aiming the mirror on society’s self will push us toward a criminal legal system that rejects ineffective punishment and banishment methods and adopts a system focused on accountability, healing, restoration, rehabilitation, and treating each other with humanity. To be sure, this notion is the basis of President Obama’s My Brother’s Keeper initiative that seeks to ensure boys and young men of color are provided with the resources necessary to realize socially productive and healthy lives. Although the initiative has been duly criticized for overlooking analogous plights faced by girls and young women of color, it has generally been accepted as “the right thing to do” to provide boys and young men of color with equal opportunities for success as their white counterparts.

Thus, even as a Black feminist criminologist who knows, works with, advocates for, and gathers personal stories from women victims of intimate partner violence, I promote and believe in a restorative and transformative approach that does not desert the abusive and violent men that our society has produced. These abusive men were once harmless young boys, but were ultimately “trained” by the best to become violent and controlling. They were trained by the gendered customs that are permeated throughout our society and have been transmitted through the generations for generations. Today’s abusive men were schooled in social scripts that trained them that girls and women are inferior to males; therefore, it is their right as men to control “their women” in any ways they see fit. This patriarchal training program spans a broad range of abusive and controlling behaviors, some of which involve blatant physical violence and others that result in discriminatory employment, legal, and social policies that suppress girls and women.

As the sports-based saying goes, “don’t hate the player, hate the game.” Ray Rice is not a rare, unexplainable creature, and Janay Rice is not to blame. Ray Rice must be held accountable for his actions, but we must also place universal blame in the societal norms that social institutions and members of our society continue to espouse, and that too many men (and some women) are too complacent with and too fearful to abandon.

Hillary Potter, a resident of Denver, Colorado, is a professor in the Department of Ethnic Studies at the University of Colorado at Boulder. She is the author of Battle Cries: Black Women and Intimate Partner Abuse (NYU Press, 2008).

Books That Cook: Caramel Cake

During the month of September, we are celebrating the publication of our first literary cookbook, Books That Cook: The Making of a Literary Meal by rounding up some of our bravest “chefs” at the Press to take on the task of cooking this book! In the next few weeks, we’ll be serving up reviews, odes, and confessions from Press staff members who attempted various recipes à la minute.

Next on the menu: Laura Bisberg of NYU Press bakes a cake, Maya Angelou-style.

Read, savor, and let us know what you think in the comments section!


In her autobiographical story prefacing the recipe for Caramel Cake, here’s how Maya Angelou describes the dessert:

The salty sweetness of the caramel frosting along with the richness of the batter made the dessert soften and liquefy on the tongue and slip quietly down the throat almost without notice. Save that it left a memory of heaven itself in the mouth.[1]

So let’s just say my expectations weren’t low. The first step is to make caramel syrup. The instructions sound simple enough:

Heat sugar in heavy skillet over medium-low heat. Stir constantly until melted to a brown liquid. When it bubbles over entire surface, remove from heat. Slowly add boiling water, stirring constantly.

I put the sugar in an enamel pot. (First mistake.) The sound of the sugar scraping across the bottom of the pan is nails on a chalkboard, but cake tastes sweeter for a little suffering. I can bear this.

After ten minutes of stirring, nothing’s changed. I am still just pushing sugar grains around the bottom of a pot. I begin to suspect trickery. I edge the burner up to medium for a few minutes. Then medium-high. (Second mistake.)

It suddenly gets interesting, like a chemistry experiment. The sugar clumps, slowly turns tan. “Yes,” I think. “This seems right.” At twenty minutes, the sugar melts into an amber liquid. Microscopic bubbles appear at the center and foam out from there. “Excellent,” I think. “Just as described.”

I remove the pot from the heat, and stop stirring for approximately 3.2 seconds while I pour out a cup of boiling water from the kettle. (Third mistake.)

Adding the water turns the dainty bubbles into a roiling lava field, the pleasant amber hue to dark rum. Some of the sugar has recrystallized at the bottom of the pot in elaborate configurations. I spoon out a couple of the Chihuly sugar sea monkeys with growing concern that something has gone terribly wrong.

I pour the sugar into a bowl. I dip a spoon in, give the liquid a minute to cool, taste it. How can I describe it? It’s acrid, bitter, tarrish. Like overcooked gym socks. I pour it down the sink.

Take two!

I correct for my mistakes. I use a non-stick pot. I pre-measure the boiling water. I resist the temptation to adjust the heat, and most importantly, I. Do. Not. Stop. Stirring.

It’s a sweltering early September, easily 90 degrees in my kitchen. Twenty minutes in, I badly want the glass of water which is only just out of reach, but I don’t give in to temptation. “STIR CONSTANTLY” is my new mantra. I don’t know exactly what it looks like to make meth, but I imagine it would be a bad time for the cops to raid my apartment as I stand over a pot of white powder at the stove, sweating profusely and refusing to stop stirring.

The sugar eventually goes through a few stages that it completely skipped last batch: snowflakes, sand, sea glass, pulled toffee. It takes close to an hour, but comes out fine this time. It tastes, unsurprisingly, like sugar water.

The rest of the cake comes together easily. I bake it, frost it, take a few photos for posterity.

And the taste? Just like Angelou promised, it’s “a memory of heaven itself,” if heaven tastes like delicious cake. The caramelized sugar and brown butter give it a rich flavor, sweet and salty and intense.

So here’s my advice: make this cake! It’s lovely! And if I scared you off from making the caramel syrup, I have plenty left over. I’d trade it for a kitchen air conditioner.

Laura Bisberg is Business Manager at NYU Press.

[1] “The Assurance of Caramel Cake,” from Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes (Random House, 2007).

Books That Cook: Lemon Polenta Cookies

This September, we’re celebrating the publication of our first literary cookbook, Books That Cook. To ring it in, we’ve rounded up some of our bravest “chefs” at the Press to take on the task of cooking this book! In the next few weeks, we’ll be serving up food for thought in the form of reviews, odes, and confessions from Press staff members who attempted various recipes à la minute.

First up is a post from our beloved sales and marketing director, Mary Beth Jarrad.

Read, savor, and let us know what you think in the comments section!


Neither of my grandmothers could cook. Probably as a result, both of my parents were functional, rather than inspired, cooks. They have both gotten better, especially in the last ten years or so, but this is all to say that I do not have a long history of culinary traditions to draw upon. I don’t have cherished memories of a toothsome delight I would eagerly await as we drove to one grandmother’s house or the other.  I can’t recall waking up early on winter mornings to find my mother pulling some sweet object from the oven, created ‘specially for my consumption. My parents fried things. And put things in the slow cooker, so by the time we would sit down at the table, we would look at an undifferentiated pool of brown, lumpy, stringy stuff. I remember the microwave was going to change the way we ate forever, allowing us gourmet meals in minutes! It didn’t, but the popcorn was good.

It was only once I left college, and started meeting people with post-college lives, that I understood what cooking, and eating, could be. Suddenly, everything and every place was an opportunity to eat something new, and different, and the only thing that limited my efforts in the kitchen was my own ambition. I’m not a great cook, but I am a fearless one, and there are only a few childhood eating prejudices that I have allowed to follow me to this new eating landscape (I’m looking at you, cooked carrots—disgusting).

Probably because I was not steeped in my own family’s lore, I love reading about other people’s food traditions, and explorations, and expectations. There is something delightful about being so unrooted, I don’t have to unlearn habits, or overcome food anxieties, I just get to be a culinary tourist, adopting and discarding trends at will. Books That Cook speaks to exactly this sense of weightlessness, skipping across time and genre, exploring both tradition and the culinary frontier, including recipes both functional and metaphoric. The way we think about food has changed, and the way we talk about it has changed, as well. I like that (other people’s) food is freighted with memory, just as much as I like having no anchor myself.

I made the Lemon Polenta Cookies, from In Nancy’s Kitchen, a selection from Caroline M. Grant. The selection was a perfectly balanced remembrance, without veering into sentimentality, and it closes with two recipes, one for polenta, one for cookies with polenta. Recipe writing is an art, and the cookies are a bit imperfect as a result (I think, if I make them again, I will look for a cornmeal with a finer grind—the cookies are a little knobby), but the essay that precedes it more than makes up for the recipe’s shortcomings. In Nancy’s Kitchen makes me want to eat with people I love. And maybe that’s what all food writing should make one want to do.

Mary Beth Jarrad is Sales and Marketing Director at NYU Press.

Between the world and #Ferguson

—Jelani Cobb

[This article originally appeared in The New Yorker.]

When I was eighteen, I stumbled across Richard Wright’s poem “Between the World and Me.” The poem, a retelling of a lynching, shook me, because while the narrator relays the details in the first person, the actual victim of that brutish ritual is another man, unknown to him and unknown to us. The poem is about the way in which history is an animate force, and how we are witnesses to the past, even to that portion of it that transpired before we were born. He writes,

darkness screamed with thirsty voices; and the witnesses rose and lived:
The dry bones stirred, rattled, lifted, melting themselves
into my bones.
The grey ashes formed flesh firm and black, entering into
my flesh.

Nothing save random fortune separated the fate of the man who died from that of the one telling the story. Errin Whack and Isabel Wilkerson have both written compellingly about the long shadow of lynching. It is, too often, a deliberately forgotten element of the American past—one that is nonetheless felt everywhere in Ferguson, Missouri, where protests followed the shooting of Michael Brown, who was eighteen years old, by a police officer. One can’t make sense of how Brown’s community perceived those events without first understanding the way that neglected history has survived among black people—a traumatic memory handed down, a Jim Crow inheritance.

It took sixteen days for Brown’s body to be buried, an extended postscript that included three separate autopsies, the emergence of duelling interpretations of his last moments, and the resolution of precisely nothing about how race, media, and policing operate in the United States. A year ago, people gathered in anticipation of a verdict in the trial of George Zimmerman, the man who killed Trayvon Martin. During that case, images of people wearing hoodies, as Martin had when he was shot, proliferated on social media. This month, it has been portraits of people with their hands raised, in recognition of a number of witness accounts that Brown tried to surrender before being shot by police officer Darren Wilson. (Wilson, according to press reports, has told people that Brown was running at him.) The idea, in both instances, is that, like Wright’s narrator, any of us could be Martin, Brown, or one of the hundreds of others who have died under questionable circumstances. There is a disturbing sense that this is how we spend our summers now, submerged in outrage, demonstrating, yet again, the hard parameters of public sympathy and the damnable, tiresome burden of racism.

In the days after 9/11, it was common to hear people say that it was the first time Americans had really experienced terrorism on their own soil. Those sentiments were historically wrong, and willfully put aside acts that were organized on a large scale, had a political goal, and were committed with the specific intention of being nightmarishly memorable. The death cult that was lynching furnished this country with such spectacles for a half century. (The tallies vary, but, by some estimates, there were thirty-three hundred lynchings in the decades between the end of Reconstruction and the civil-rights era.) We know intuitively, not abstractly, about terrorism’s theatrical intent. The sight of Michael Brown, sprawled on Canfield Drive for four hours in the August sun, dead at the hands of an officer who was unnamed for a week, recalled that memory. It had the effect of reminding that crowd of spontaneous mourners of their own refuted humanity. A single death can be understood as a collective threat. The media didn’t whip up these concerns among the black population; history did that.

For fifteen days this month, people marched in heat and thunderstorms, amid tear gas, despite the warnings of police styled as a militia, undeterred by the tear gas or the obstinacy of the local bureaucracy. They persisted despite the taint that opportunistic violence and looting imposed upon their efforts.

Linda Chavez wondered on Fox News whether “the ‘unarmed teen’ mantra” really fit Brown, who was six feet four and nearly three hundred pounds and had been caught on video shoplifting—and, it perhaps bears repeating, was a teen, and was unarmed. Chavez was roundly criticized, but she was really only guilty of saying aloud what many others have thought. Whatever happened or did not happen between Michael Brown and Darren Wilson on a winding side street, in the middle of the afternoon, in a non-descript outpost on the edge of a midsized city, whatever we imagine we know of the teen-ager, the salient fact is that he did not live long enough to cultivate his own answers.

I spent eight days in Ferguson, and in that time I developed a kind of between-the-world-and-Ferguson view of the events surrounding Brown’s death. I was once a linebacker-sized eighteen-year-old, too. What I knew then, what black people have been required to know, is that there are few things more dangerous than the perception that one is a danger. I’m embarrassed to recall that my adolescent love of words doubled as a strategy to assuage those fears; it was both a pitiable desire for acceptance and a practical necessity for survival.  I know, to this day, the element of inadvertent intimidation that colors the most innocuous interactions, particularly with white people. There are protocols for this. I sometimes let slip that I’m a professor or that I’m scarcely even familiar with the rules of football, minor biographical facts that stand in for a broader, unspoken statement of reassurance: there is no danger here. And the result is civil small talk and feeble smiles and a sense of having compromised. Other times, in an elevator or crossing a darkened parking lot, when I am six feet away but the world remains between us, I remain silent and simply let whatever miasma of stereotype or fear might be there fill the void.

Fuck you, I think. If I don’t get to feel safe here, why should you?

Jelani Cobb is Associate Professor of History and Director of the Institute of African American Studies at the University of Connecticut, and the author of To the Break of Dawn: A Freestyle on the Hip Hop Aesthetic (NYU Press, 2007). Read more of Cobb’s writing via The New Yorker here.

Book giveaway: Books That Cook

To celebrate the final days of summer, we are giving away two free copies of Books That Cook: The Making of a Literary Meal, the newest title in our Fall 2014 catalog. 

Many of us at NYU Press have been waiting to get our hands on this delightful cookbook anthology since it made an appearance on the ‘forthcoming’ list a year ago—and it’s finally here!

Organized like a cookbook, Books That Cook is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts.

Including writing from Maya Angelou, Sherman Alexie, and Nora Ephron, among many others, the collection reveals the range of ways authors incorporate recipes—whether the recipe flavors the story or the story serves to add spice to the recipe.

To enter our book giveaway, simply fill out the form below with your name and preferred mailing address. We will randomly select our winners on Sunday, September 21st, 2014 at 1:00 pm EST.

Plus, stay tuned to the blog—we’ll be offering a free chapter (recipe included!) from the book next month.

Diamonds and death

—Susan Falls

Engagement ring sales drive the diamond market in the United States. But people purchase diamonds to celebrate all kinds of occasions, many of which are rites of passage: births, graduations, and weddings. As people experience these events, their social status changes, or is reaffirmed. They may get a new name, a new title or different responsibilities. In the case of an engagement, a woman moves from single to (almost) married and often, into adulthood (at least in the eyes of some people). In a wedding, one becomes a husband or wife. And diamonds are sometimes given to new mothers or babies as a way to celebrate birth. But what about the ultimate rite of passage: death?

When I was working on my recently published book Clarity, Cut and Culture: The Many Meanings of Diamonds (NYU Press 2014), death was a theme that loomed large, even within stories of happy unions and new relationships. Many people told me about diamonds they keep hidden away in small velvet boxes because of the emotional power these glittering objects can exert upon us.

My friend Mabel described a diamond her grandfather gave her when she turned sixteen. Her grandmother had died when she was a young child but had asked that the diamond be given to Mabel when she came of age. Mabel treasures this diamond because it belonged to her beloved grandmother, and because it shows how she was already thinking of her granddaughter as the woman she would miss knowing.  But, Mabel told me, “I rarely wear it, and when I do, it makes me kind of sad.”

As it turns out, her grandmother had purchased it for herself. Her grandfather was “not romantic like that,” never giving her fancy jewelry. In what Mabel describes as a brave and difficult move, her grandfather came out following the loss of his wife, and so for Mabel, as much as she adores her grandfather, the ring not only represents her grandmother’s love for her, but also makes her think about “all of the things that she should have had, deserved to have—like romantic love and passion—that she did not get to experience.” The gem contains a story of generosity, family and attachment, but also of longing, even sacrifice. Perhaps Mabel would have the stone reset, or she could pass it on to another family member in the future, but it is hard to image gifting a stone with such a story to a new bride or fresh graduate.

On the other hand, in another story, a woman named Chandra keeps a small, but well cut diamond that belonged to her mother tucked away in the bottom of her closet. She explained that the stone was too much to wear (bear), bringing up memories of her mother’s early demise. But she knew it was part of a fulfilling marriage, passed on to her with the idea of having an heirloom for future children. And indeed, she is excited about passing it on to her nephews when they get engaged.

One thing I learned is that stories definitely stick to diamonds. But what about a stone that is not only associated with a story about someone, but is someone? The company Life Gem can transform cremation remains into diamonds, as a “memorial to their unique life,” which can then be set into a ring or pendant. The company website states that over 100 Life Gems can be made for the family in about six to nine months, and—in following the 4 C’s grading criteria used by the natural diamond industry—provides information on the color, carat size, cut and clarity of their product. The gems can be ordered in a variety of colors (from clear to varying shades of blue, yellow, red or green), and they come in several shapes, or cuts, such as round, princess and radiant, although all are expected to have flaws (just as most natural diamonds have). The diamonds are sized from 0.1 to 1.5 carats, but the company expects to develop an ability to make much larger stones in the future.

I know I was pretty surprised when I first learned of people making synthetic diamonds from cremation ashes or even hair, but, then again, a diamond is just carbon that has been submitted to tremendous heat and pressure. Here we have a man-made stone whose value comes not only from one’s memories, but from enjoying an actual material connection to a loved one. Barring a catastrophe, these diamonds really will be around ‘forever.’

Susan Falls teaches anthropology at the Savannah College of Art and Design in Savannah, Georgia. She is the author of Clarity, Cut and Culture: The Many Meanings of Diamonds (NYU Press 2014).

Illustration by Kay Wolfersperger.

Trans*politics, solidarity, and ENDA

—Isaac West

Having already declared June as LGBT Pride Month via a presidential proclamation, President Obama is prepared to further demonstrate his commitment to LGBT equality by signing an executive order designed to prohibit federal contractors from practicing employment discrimination against LGBT individuals. Obama’s action is necessary because the Republican leadership in the House refuses to allow the membership to vote on the Employment Nondiscrimination Act (ENDA), which the Senate passed 64-32.

In short, ENDA would incorporate sexual orientation and gender identity into the protected classes of federal employment anti-discrimination law. (The current version of ENDA is not without its problems—the National Center for Lesbian Rights, Transgender Law Center and GetEQUAL, among others, withdrew support for the current bill, citing unprecedented religious exemptions for non-religious employers.) Even though 208 co-sponsors have signed on to ENDA in the House, including eight Republicans, Speaker John Boehner will not bring it to the floor. According to Boehner’s rather disingenuous reading of employment law, he finds ENDA redundant because he claims LGBTs are already covered by current legislation and does not want to afford “special rights” to any new minority groups.

If Boehner’s interpretation of our current laws was not motivated by his catering to his right flank, he would be in good company given that the majority of Americans think that it is already illegal to fire someone because of their sexual orientation or gender identity. Along with this common misperception, paradoxically, there is also a consensus that LGBT employment discrimination is widespread. A Kaiser Family Foundation survey of the general public revealed 67% of respondents answered affirmatively when asked if “LGBT people experienced discrimination ‘often’ or ‘sometimes’ in applying for or keeping a job.”

Given these conditions, it is unsurprising that in a recent poll of LGBT Americans, conducted by the Pew Research Center, employment protections topped marriage rights as the most pressing legislative issue. Although same-sex civil marriage equality gets most of the media attention, LGBT advocates and allies have waged at least as vigorous a campaign for employment protections.

Like most legislation, ENDA’s long, slow march through Congress began in 1974 when Bella Abzug introduced the Equality Act of 1974, a bill that outlawed address discrimination based on sexual orientation. After two decades of little to no movement on measures such as this, ENDA experienced numerous stops and starts during the Clinton and Bush presidencies.

Congressional momentum picked up in 2007 when Barney Frank and Tammy Baldwin, self-identified gay and lesbian members of Congress, championed the bill. The 2007 version of ENDA finally included gender identity as a category, which had been a sticking point for years, until Frank, over Baldwin’s objections, excised the gender identity protections from ENDA., justifying the move on the grounds that some members would not vote for a bill with gender identity as one of the protected categories.

In a surprising turn of events, almost every major LGBT organization, excluding the Human Rights Campaign, withdrew support of the sexual-orientation-only ENDA. Over 400 LGBT organizations joined forces to form United ENDA, pledging to actively work to delay, if not defeat, the bill if it excluded trans’ protections.

In my analysis of these events, I highlight how the gender identity provisions of the bill provided an occasion for solidarity, reversing the general trend whereby trans* and gay and lesbian issues are framed as separate and competing agendas. In this case, these advocates had to make a choice about whether or not they would fight for the rights of the whole LGBT community, or accept a partial victory for the LGB community. After examining the legislation, United ENDA argued that gender identity protections would prevent employers from exploiting the “gender identity loophole,” meaning that an employer could claim to fire someone for their atypical gender performances, not their sexuality.

What makes this case instructive for the future is how United ENDA placed trans* concerns at the center of their advocacy and used it as the glue for their coalition. Instead of treating trans* and gender identity matters as a fringe issue, they served a unifying purpose for rethinking what LGBT solidarity might look like. By rethinking LGB identities through a trans* perspective, the advocates understood that their identities could not be cleaved off as neatly as Frank would have liked to do. As we move forward, keeping in line with the actions of United ENDA, we need to make sure that LGBT politics work toward the good of the whole, and sometimes this may require us to focus more on our shared positions of vulnerability rather than our differences.

Isaac West is Assistant Professor in the Departments of Communication Studies and Gender, Women’s, and Sexuality Studies at the University of Iowa. He is the author of Transforming Citizenships: Transgender Articulations of the Law (NYU Press, 2013).

Suzanna Walters kicks off Pride Month book tour

June is LGBT Pride Month!

Celebrate with author Suzanna Danuta Walters as she hits the road this month on a national book tour for The Tolerance Trap: How God, Genes, and Good Intentions Are Sabotaging Gay Equality (“out” now from NYU Press). Each stop on the tour will have an opportunity for a Q&A session with the author and book signing. If you are in any of the following cities, please stop by and meet her!

The complete list of tour dates is below. For further details, visit Suzanna’s website

 

William Way LGBT Community Center
JUNE 3, 2014 | 6:00 PM
PHILADELPHIA, PA

Out Professionals Pre-Pride Book Party at NYU
JUNE 4, 2014 | 6:30 PM
NEW YORK, NY

Barnes & Noble, Upper West Side
JUNE 5, 2014 | 7:00 PM
NEW YORK, NY

Book Soup
JUNE 10, 2014 | 7:00 PM
LOS ANGELES, CA

Books, Inc.
JUNE 11, 2014 | 7:00 PM
SAN FRANCISCO, CA

Attorney General’s Office
JUNE 17, 2014 | 12:00 PM
WASHINGTON, DC

Harvard Book Store
JUNE 19, 2014 | 7:00 PM
CAMBRIDGE, MA

The Book Cellar
JUNE 21, 2014 | 7:00 PM
CHICAGO, IL

Provincetown Public Library
JUNE 26, 2014 | 6:00 PM
PROVINCETOWN, MA

Mensa Gathering
JULY 2, 2014 | 3:00 PM
BOSTON, MA

Stay tuned for more on The Tolerance Trap this month on our blog, including a book giveaway and Q&A with the author. Happy Pride!

Book giveaway: Open Veins of Latin America

Since its publication in 1971, Open Veins of Latin America has been translated into more than a dozen languages and has sold more than a million copies. Written by Uruguayan journalist Eduardo Galeano, the book chronicles five centuries of exploitation in Latin America—first by European empires, and later the United States. In it, Galeano argues that this “structure of plunder” led to the region’s enduring poverty and underdevelopment.

Now, according to a recent New York Times article, Galeano has disavowed the book. But has he?

In light of the controversy, we’re giving away a FREE copy of Open Veins of Latin America to three lucky winners. To enter our book giveaway, simply fill out the form below with your name and e-mail address. Winners will be randomly selected on Friday, June 6 at 12:00pm EST.