This Reader collects in a single volume some of the most influential essays written by Barbara Johnson over the course of her thirty-year career as a pioneering literary theorist and cultural critic. Johnson achieved renown early in her career, both as a brilliant student of the Yale School of literary criticism and as the translator of Jacques Derrida's Dissemination. She went on to lead the way in extending the insights of structuralism and poststructuralism into newly emerging fields now central to literary studies, fields such as gender studies, African American studies, queer theory, and law and literature. Stunning models of critical reading and writing, her essays cultivate rigorous questioning of universalizing assumptions, respect for otherness and difference, and an appreciation of ambiguity.

Along with the classic essays that established her place in literary scholarship, this Reader makes available a selection of Johnson's later essays, brilliantly lucid and politically trenchant works exploring multilingualism and translation, materiality, ethics, subjectivity, and sexuality. The Barbara Johnson Reader offers a historical guide through the metamorphoses and tumultuous debates that have defined literary study in recent decades, as viewed by one of critical theory's most astute thinkers.  
 

Women across the Caribbean have been writing, reading, and exchanging cookbooks since at least the turn of the nineteenth century. These cookbooks are about much more than cooking. Through cookbooks, Caribbean women, and a few men, have shaped, embedded, and contested colonial and domestic orders, delineated the contours of independent national cultures, and transformed tastes for independence into flavors of domestic autonomy. Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence integrates new documents into the Caribbean archive and presents them in a rare pan-Caribbean perspective. The first book-length consideration of Caribbean cookbooks, Culinary Colonialism joins a growing body of work in Caribbean studies and food studies that considers the intersections of food writing, race, class, gender, and nationality. A selection of recipes, culled from the archive that Culinary Colonialism assembles, allows readers to savor the confluence of culinary traditions and local specifications that connect and distinguish national cuisines in the Caribbean.