Of all the characters bequeathed to us by the Hebrew Bible, none is more compelling or complex than David. Divinely blessed, musically gifted, brave, and eloquent, David's famous slaying of Goliath also confirms that he is a redoubtable man of war. Yet, when his son Absalom rebels, David is dogged by the accusation than he will lose his kingdom because he is not merely a man of war, but a man of 'bloods' - guilty of shedding innocent blood. In this book, for the first time, this language of 'innocent blood' and 'bloodguilt' is traced throughout David's story in the books of Samuel and 1 Kings. The theme emerges initially in Saul's pursuit of David and resurfaces regularly as David rises and men like Nabal, Saul, Ishbosheth, and Abner fall. Innocent blood and bloodguilt also turn out to be central to David's reign. This is seen in a surprising way in David's killing of Uriah, but also in the subsequent deaths of his sons, Amnon and Absalom, his general, Amasa, and even in David's encounters with Shimei. The problem rears its head again when the innocent blood of the Gibeonites shed by Saul comes back to haunt David's kingdom. Finally, the problem reappears when Solomon succeeds David and orchestrates the executions of Joab and Shimei, and the exile of Abiathar. Attending carefully to the text and drawing extensively on previous biblical scholarship, David J. Shepherd suggests that innocent blood is not only a pre-eminent concern of David, and his story in Samuel and 1 Kings, but also shapes the entirety of David's history.
A look into the agricultural and culinary history of the American South and the challenges of its reclaiming farming and cooking traditions. Southern food is America’s quintessential cuisine. From creamy grits to simmering pots of beans and greens, we think we know how these classic foods should taste. Yet the southern food we eat today tastes almost nothing like the dishes our ancestors enjoyed, because the varied crops and livestock that originally defined this cuisine have largely disappeared. Now a growing movement of chefs and farmers is seeking to change that by recovering the rich flavor and diversity of southern food. At the center of that movement is historian David S. Shields, who has spent over a decade researching early American agricultural and cooking practices. In Southern Provisions, he reveals how the true ingredients of southern cooking have been all but forgotten and how the lessons of its current restoration and recultivation can be applied to other regional foodways. Shields’s turf is the southern Lowcountry, from the peanut patches of Wilmington, North Carolina to the sugarcane fields of the Georgia Sea Islands and the citrus groves of Amelia Island, Florida. He takes us on a historical excursion to this region, drawing connections among plants, farms, growers, seed brokers, vendors, cooks, and consumers over time. Shields begins by looking at how professional chefs during the nineteenth century set standards of taste that elevated southern cooking to the level of cuisine. He then turns to the role of food markets in creating demand for ingredients and enabling conversation between producers and preparers. Next, his focus shifts to the field, showing how the key ingredients—rice, sugarcane, sorghum, benne, cottonseed, peanuts, and citrus—emerged and went on to play a significant role in commerce and consumption. Shields concludes with a look at the challenges of reclaiming both farming and cooking traditions. From Carolina Gold rice to white flint corn, the ingredients of authentic southern cooking are returning to fields and dinner plates, and with Shields as our guide, we can satisfy our hunger both for the most flavorful regional dishes and their history. Praise for Southern Provisions “People are always asking me what the most important book written about southern food is. You are holding it in your hands.” —Sean Brock, executive chef, Husk “An impassioned history of the relationship between professional cooking, markets and planting in the American South which argues that true regionality is to be found not in dishes, but in ingredients.” —Times Literary Supplement
David N. Gellman has written the most complete study to date of the abolition of slavery in New York State. Focusing on public opinion, he shows New Yorkers engaged in vigorous debates and determined activism during the final decades of the eighteenth century as they grappled with the possibility of freeing the state's black population. In 1799, gradual emancipation in New York began - a profound event, Gellman argues. It helped move an entire region of the country toward a historically rare slaveless democracy, creating a wedge in the United States that would ultimately lead to the Civil War." "Gellman presents a comprehensive examination of the reasons for and timing of New York's dismantling of slavery. It was the northern state with the greatest number of slaves, more than 20,000 in 1790. Newspapers, pamphlets, legislative journals, and organizational records reveal how whites and blacks, citizens and slaves, activists and politicians, responded to the changing ideologies and evolving political landscape of the early national period and concluded that slavery did not fit with their state's emerging identity. Support for the institution atrophied, and eventually the preponderance of New York's political leaders endorsed gradual abolition." "The first book on its subject, Emancipating New York provides a fascinating narrative of citizenry addressing longstanding injustices central to some of the greatest traumas of American history. The debate within the New York public sphere over abolition proved a pivotal contest in the unraveling of worldwide slavery, Gellman shows, and set the stage for intense political conflicts in the nineteenth century."--BOOK JACKET.
Thank you for visiting our website. Would you like to provide feedback on how we could improve your experience?
This site does not use any third party cookies with one exception — it uses cookies from Google to deliver its services and to analyze traffic.Learn More.