Hot off the Press


Ties That Bind

What Slaveholders Think book coverSlavery still exists, yet we know hardly anything about its perpetrators. What Slaveholders Think (Columbia University Press) fills this gap with unprecedented interviews with contemporary slaveholders, their victims and those trying to end slavery for good. Austin Choi-Fitzpatrick, an assistant professor at the Kroc School, says, “What surprised me most is how ordinary people justify extraordinary behavior.”

Political Economy book coverArguments and Insights

Trained as an economic geographer, Kroc School Associate Professor Topher McDougal examines ways that combat frontiers are both contested and erratic in his new book, The Political Economy of Rural-Urban Conflict (Oxford University Press). The book argues that the dynamics of civil wars — and their humanitarian impacts on civilian populations — can be better explained as functions of economic trade patterns rather than military contests.

Creative Change book coverProvocative Leadership

While the upper echelons of corporate America say they want creativity and real innovation, in truth, the research of USD School of Business Associate Management Professor Jennifer Mueller shows that business leaders are far more likely to embrace the familiar. Her latest book, Creative Change: Why We Resist It … How We Can Embrace It (Houghton Mifflin Harcourt), was called “solid reading for the business set” (Kirkus Reviews) and a “well-formulated argument for creativity” (Library Journal).

Science of Cooking book coverTasteful Reading

Chair and Professor of Chemistry and Biochemistry Joseph Provost has co-authored The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking (Wiley). Beyond delving into the science of taste and smell as well as the molecular level of foods ranging from yogurt to herbs to chocolate, the approach is described as “enticing to chemistry, biology or biochemistry departments who seek a new way to bring students into their classrooms.”

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