In this lucid book an eminent scholar, teacher, and author takes a critical look at the nature and direction of English studies in America. Robert Scholes offers a thoughtful and witty intervention in current debates about educational and cultural values and goals, showing how English came to occupy its present place in our educational system, diagnosing the educational illness he perceives in today’s English departments, and recommending theoretical and practical changes in the field of English studies. Scholes’s position defies neat labels—it is a deeply conservative expression of the wish to preserve the best in the English tradition of verbal and textual studies, yet it is a radical argument for reconstruction of the discipline of English.
The book begins by examining the history of the rapid rise of English at two American universities—Yale and Brown—at the end of the nineteenth and beginning of the twentieth century. Scholes argues that the subsequent fall of English—discernible today in college English departments across the United States—is the result of both cultural shifts and changes within the field of English itself. He calls for a fundamental reorientation of the discipline—away from political or highly theoretical issues, away from a specific canon of texts, and toward a canon of methods, to be used in the process of learning how to situate, compose, and read a text. He offers an eloquent proposal for a discipline based on rhetoric and the teaching of reading and writing over a broad range of literatures, a discipline that includes literariness but is not limited to it.
Through vivid photos and engaging text, this fun and fact-filled Rookie Read-About Science book answers the question, How is ketchup made? Tomatoes to Ketchup lets kids learn first hand how plump ripe tomatoes are made into Americas favorite condiment.
This inspiring collection of meat-free recipes from around the world allows you to savour the exciting flavours of fresh vegetables all year round.These recipes help you along the road to well-being with beautifully photographed, tempting food that appeals to the eyes as well as the palate.
“I believe we are on the cusp of an African food revolution. There is a longing to try something that is actually new, not just re-spun, and African cuisines are lling that gap. It’s the last continent of relatively unexplored food in the mainstream domain. For too long Africans have kept this incredible food a greedy secret.” – Zoe Adjonyoh
Zoe’s Ghana Kitchen was a pop-up restaurant in the UK that grew into a huge success by word-of-mouth. Here Zoe takes traditional Ghanaian recipes and re-mixes them for the modern kitchen. From Pan-roasted Cod with Grains of Paradise and Nkruma (Okra) Tempura to Coconut and Cassava Cake and Cubeb Spiced Shortbread, Ghanaian food is always fun, always relaxed and always tasty!
These fabulous Ghanaian dishes are homemade favorites, focusing on traditional avors with Zoe’s twist. Simple to cook and very exible – you can take the basic principles and adapt them easily to what you have available in your cupboard or fridge – you can prepare your own wonderful vibrant Ghanaian dishes.