Nathalie Dupree's Shrimp & Grits Cookbook by Nathalie Dupree

Nathalie Dupree's Shrimp & Grits Cookbook by Nathalie Dupree

This first collection of Peter Beilharz's highly influential thought traces the themes and problems, manifestations, and trajectories of socialism and modernity as they connect and shift over a twenty-year period. Woven throughout Beilharz's analysis is the urgent question of modern utopia: how do we imagine freedom and equality in modernity?

The essays in this volume explore the relationship between socialism and modernity across the United States, Europe, and Australia from the mid-1980s to the turn of the twenty-first century, a time that witnessed the global triumph of capitalism and the dramatic turn away from Marxism and socialism to modernity as the dominant perspective. According to Beilharz, we have seen the expansion of a kind of Weberian Marxism, with the concept of revolution giving way to the idea of pluralized forms of power and the idea of rupture giving way to the postmodern sense of difference. These changes come together with the discourse of modernism, both aesthetic and technological.

Socialism and modernity, Beilharz argues, are fundamentally interrelated. In correcting the conflation of Marxism, Bolshevism, and socialism that occludes contemporary political thinking, he reopens a space for discussion of what socialist politics might look like now-in the postcommunist-postcolonial-postmodern moment.

Nathalie Dupree has fourteen cookbooks to her credit. She is well renowned for her approachability and expertise of Southern cooking, having co-authored Mastering the Art of Southern Cooking and launching the New Southern Cooking movement, which is now found in many restaurants across the United States. Nathalie, as she is affectionately called among her followers, has received countless awards for her work, including four James Beard Awards and a slew of others. She is married to novelist Jack Bass and lives in Charleston, SC. She was the founder Chairman of the Charleston Wine and Food Festival and a founding member of various culinary organizations, including the famous Southern Foodways and the International Association of Culinary Professionals. She lectures and teaches all over the world.