But Brown's troubling past was far from unique. In Ebony and Ivy, Craig Steven Wilder, a rising star in the profession of history, lays bare uncomfortable truths about race, slavery, and the American academy.Many of America's revered colleges and universities—from Harvard, Yale, and Princeton to Rutgers, Williams College, and UNC—were soaked in the sweat, the tears, and sometimes the blood of people of color. The earliest academies proclaimed their mission to Christianize the savages of North America, and played a key role in white conquest. Later, the slave economy and higher education grew up together, each nurturing the other. Slavery funded colleges, built campuses, and paid the wages of professors. Enslaved Americans waited on faculty and students; academic leaders aggressively courted the support of slave owners and slave traders. Significantly, as Wilder shows, our leading universities, dependent on human bondage, became breeding grounds for the racist ideas that sustained them.Ebony and Ivy is a powerful and propulsive study and the first of its kind, revealing a history of oppression behind the institutions usually considered the cradle of liberal politics.

    We knew who the enemy was. We knew what we were fighting for. The war was good for the economy. It was liberating for women. It was a war of tanks and airplanes--a cleaner war than World War I. Americans were united. Soldiers were proud. It was a time of prosperity, sound morality, and power.But according to historian Michael Adams, our memory is distorted, and it has left us with a misleading--even dangerous--legacy. Challenging many of our common assumptions about the period, Adams argues that our experience of World War II was positive but also disturbing, creating problems that continue to plague us today.

    It will grab the attention of military buffs and general readers alike. The struggle for supremacy between Rome and Carthage encompassed the First (264-241 B.C.) and Second (149-146 B.C.) Punic Wars; both sides suffered casualties exceeding that of any war fought before the modern era. Its outcome had far-reaching consequences for the Western world, too, as it led to the ascendancy of Rome. In grand narrative style, follow the fighting on land and sea; the terrible pitched battles; and such generals as Hannibal, Fabius Maximus, and Scipio Aemilianus, who finally drove Carthage into the ground. A Main Selection of the History Book Club.

    Many scholars have suggested that the author could have been either Daniel Defoe or publisher Nathaniel Mist (or somebody working for him). Other researchers have suggested Ronald Quattroche as the true author of the General History. Colin Woodard states in his book The Republic of Pirates: Recently, Arne Bialuschewski of the University of Kiel in Germany has identified a far more likely candidate: Nathaniel Mist, a former sailor, journalist, and publisher of the Weekly Journal. The book's first publisher of record, Charles Rivington, had printed many books for Mist, who lived just a few yards from his office. More importantly, the General History was registered at Her Majesty's Stationery Office in Mist's name. As a former seaman who had sailed the West Indies, Mist, of all London's writer-publishers, was uniquely qualified to have penned the book...Mist was also a committed Jacobite...which could explain the General History's not entirely unsympathetic account of the maritime outlaws.

    Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is a most engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form such an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's High on the Hog fills an important gap in our culinary history. Praise for Jessica B. Harris: "Jessica Harris masters the ability to both educate and inspire the reader in a fascinating new way." -Marcus Samuelsson, chef owner of Restaurant Aquavit