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Mania and Marjorie Diehl-Armstrong - Jerry Clark - Bog - Bloomsbury Publishing Plc - Plusbog.dk

Mania and Marjorie Diehl-Armstrong - Jerry Clark - Bog - Bloomsbury Publishing Plc - Plusbog.dk

Marjorie Diehl-Armstrong, as one judge described her, was “a coldly calculated criminal recidivist and serial killer.” She had experienced a lifetime of murder, mayhem, and mental illness. She killed two boyfriends, including one whose body was stuffed in a freezer. And she was convicted in one of the Federal Bureau of Investigation’s strangest cases: the Pizza Bomber case, in which a pizza deliveryman died when a bomb locked to his neck exploded after he robbed a bank in 2003 near Erie, Pennsylvania, Diehl-Armstrong’s hometown.Diehl-Armstrong’s life unfolded in an enthralling portrait; a fascinating interplay between mental illness and the law. As a female serial killer, Marjorie Diehl-Armstrong was in a rare category. In the early 1970s, she was a high-achieving graduate student pursuing a career in education but suffered from bipolar disorder. Before her death, she was sentenced to serve life plus thirty years in federal prison. In Mania and Marjorie Diehl-Armstrong, Jerry Clark and Ed Palattella examine female serial killers by focusing on the fascinating and tragic life of one woman. This book also explores mental illness and forensic psychology and provides a history of how American jurisprudence has grappled with such complex and controversial issues as the insanity defense and mental competency to stand trial. The authors’ account shows why Marjorie Diehl-Armstrong was unlike any other criminal – man or woman – in American history. Accounts of Diehl-Armstrong’s travails – her difficult childhood, her murder trials, her hoarding – are interpolated with chapters about mental disorders and the law.

DKK 400.00
1

New York City - Andrew F. Smith - Bog - Bloomsbury Publishing Plc - Plusbog.dk

New York City - Andrew F. Smith - Bog - Bloomsbury Publishing Plc - Plusbog.dk

New York City’s first food biography showcases all the vibrancy, innovation, diversity, influence, and taste of this most-celebrated American metropolis. Its cuisine has developed as a lively potluck supper, where discrete culinary traditions have survived, thrived, and interacted. For almost 400 years New York’s culinary influence has been felt in other cities and communities worldwide. New York’s restaurants, such as Delmonico’s, created and sustained haute cuisine in this country. Grocery stores and supermarkets that were launched here became models for national food distribution. More cookbooks have been published in New York than in all other American cities combined. Foreign and “fancy” foods, including hamburgers, pizza, hot dogs, Waldorf salad, and baked Alaska, were introduced to Americans through New York’s colorful street vendors, cooks, and restaurateurs. As Smith shows here, the city’s ever-changing culinary life continues to fascinate and satiate both natives and visitors alike.

DKK 504.00
1

At the Table - - Bog - Bloomsbury Publishing Plc - Plusbog.dk

At the Table - - Bog - Bloomsbury Publishing Plc - Plusbog.dk

What''s for dinner? Not just in America, but around the world? And how is it cooked, what''s the historical significance of that food, how is it served and consumed, and who gets to clean up? This book provides fascinating insight into how dinner is defined in countries around the world. Almost universally, "dinner" is a key meal in most countries around the world, whether it be a simple dish of rice and beans, a slice of pizza on the go, or a multi-course formal meal. What do the specifics of how a meal is eaten—by hand instead of with utensils, for example—say about a specific culture? This fascinating one-volume reference guide examines all aspects of dinner in international settings, enabling insightful cross-cultural comparisons and an understanding of the effects of modernization and globalization on food habits.Some 50 countries are covered in chapters focusing on present-day meal habits in Europe, Asia, the Middle East, Africa, and North and South America. The commentary covers everything about the meal, such as the time, the cooking and preparation, shopping for ingredients, the clean-up process, gender-based participation roles, conversation or other social interactions, and etiquette—just about everything that happens at the table. The book is ideal for classroom teaching and learning, as the entries and photos are conducive to teaching students about other cultures, directly supporting the National Geography Standards. Students will be able to make informed comparisons between their own lives and the various cultural experiences described in the book.

DKK 899.00
1