Wyniki wyszukiwania:

The thirteenth-century Latin hagiographic works known as the "Holy Women of Liege" corpus presents biographies filled with dramatic visions of God and intense physical unions with Christ. The texts that make up the collection demonstrate the problematic division of body and soul in the period and also reveal the potential of text to transmit visual experiences. This book explores those qualities of the texts using the latest developments in film theory, taking up such topics as the relationship of film to mortality, embodied spectatorship, celebrity studies, and digital environments.

Trans and Genderqueer Subjects in Medieval Hagiography presents an interdisciplinary examination of trans and genderqueer subjects in medieval hagiography. Scholarship has productively combined analysis of medieval literary texts with modern queer theory - yet, too often, questions of gender are explored almost exclusively through a prism of sexuality, rather than gender identity. This volume moves beyond such limitations, foregrounding the richness of hagiography as a genre integrally resistant to limiting binaristic categories, including rigid gender binaries. The collection showcases...

Two of the recent books in the Methods in Molecular Biology series, Yeast Protocols and Pichia Protocols, have been narrowly focused on yeasts and, in the latter case, particular species of yeasts. Food Microbiology Pro- cols, of necessity, covers a very wide range of microorganisms. Our book treats four categories of microorganisms affecting foods: (1) Spoilage organisms; (2) pathogens; (3) microorganisms in fermented foods; and (4) microorganisms p- ducing metabolites that affect the flavor or nutritive value of foods. Detailed information is given on each of these categories. There are...

Two of the recent books in the Methods in Molecular Biology series, Yeast Protocols and Pichia Protocols, have been narrowly focused on yeasts and, in the latter case, particular species of yeasts. Food Microbiology Pro- cols, of necessity, covers a very wide range of microorganisms. Our book treats four categories of microorganisms affecting foods: (1) Spoilage organisms; (2) pathogens; (3) microorganisms in fermented foods; and (4) microorganisms p- ducing metabolites that affect the flavor or nutritive value of foods. Detailed information is given on each of these categories. There are...