In this Pulitzer Prize-winning book, Rhys Isaac describes and analyzes the dramatic confrontations--primarily religious and political--that transformed Virginia in the second half of the eighteenth century. Making use of the observational techniques of the cultural anthropologist, Isaac vividly recreates and painstakingly dissects a society in the turmoil of profound inner change.

Our bodies are not fixed. They expand and contract with variations in diet, exercise, and illness. They also alter as we age, changing over time to be markedly different at the end of our lives from what they were at birth. In a similar way, our attitudes to bodies, and especially posture—how people hold themselves, how they move—are fluid. We interpret stance and gait as healthy or ill, able or disabled, elegant or slovenly, beautiful or ugly. In Stand Up Straight!, Sander L. Gilman probes these shifting concepts of posture to explore how society’s response to our bodies’ appearance can illuminate how society views who we are and what we are able to do. The first comprehensive history of the upright body at rest and in movement, Stand Up Straight! stretches from Neanderthals to modern humans to show how we have used our understanding of posture to define who we are—and who we are not. Gilman traverses theology and anthropology, medicine and politics, discarded ideas of race and the most modern ideas of disability, theories of dance and concepts of national identity in his quest to set straight the meaning of bearing. Fully illustrated with an array of striking images from medical, historical, and cultural sources, Stand Up Straight! interweaves our developing knowledge of anatomy and a cultural history of posture to provide a highly original account of our changing attitudes toward stiff spines, square shoulders, and flat tummies through time.

The award-winning barbecue cook and author of Brunswick Stew shares the flavorful history of the Old Dominion’s unique culinary heritage. With more than four hundred years of history, Virginians lay claim to the invention of southern barbecue. Native Virginian Powhatan tribes slow roasted meat on wooden hurdles or grills. James Madison hosted grand barbecue parties during the colonial and federal eras. The unique combination of vinegar, salt, pepper, oils and various spices forms the mouthwatering barbecue sauce that was first used by colonists in Virginia and then spread throughout the country. Today, authentic Virginia barbecue is regionally diverse and remains culturally vital. Drawing on hundreds of historical and contemporary sources, author, competition barbecue judge and award-winning barbecue cook Joe Haynes documents the delectable history of barbecue in the Old Dominion.