Vicki Valosik – författare

Since the nineteenth century, tensions between beauty and strength, aesthetics and athleticism have both impeded and propelled the careers of female swimmers—none more so than synchronised swimmers. In this deeply researched history, Vicki Valosik traces a century of aquatic performance for the first time, from Victorian variety theatre and carnival shows to the 1984 elevation of synchronised swimming to Olympic status. Writing in eloquent prose, Valosik shows how early starlets like Lurline the Water Queen and Annette Kellerman boldly challenged restrictive codes set for women in water; more than just bathing beauties, they influenced lifesaving and physical-education programmes, dropped drowning rates and paved the way for new generations of female swimming athletes. Brimming with reverence and mesmerising detail, Swimming Pretty finally foregrounds an essential sport.

Since the nineteenth century, tensions between beauty and strength, aesthetics and athleticism have both impeded and propelled the careers of female swimmers—none more so than synchronised swimmers. In this deeply researched history, Vicki Valosik traces a century of aquatic performance for the first time, from Victorian variety theatre and carnival shows to the 1984 elevation of synchronised swimming to Olympic status. Writing in eloquent prose, Valosik shows how early starlets like Lurline the Water Queen and Annette Kellerman boldly challenged restrictive codes set for women in water; more than just bathing beauties, they influenced lifesaving and physical-education programmes, dropped drowning rates and paved the way for new generations of female swimming athletes. Brimming with reverence and mesmerising detail, Swimming Pretty finally foregrounds an essential sport.Now, on the fortieth anniversary of synchronised swimming’s elevation to Olympic status, Swimming Pretty honours its incredible history of grit, glamour and sheer athleticism.

Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mÉlange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the region’s culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that constitute Levantine cuisine endure and transform-are unified but not uniform. This book delves into the production and circulation of sugar, olive oil, and pistachios; examines the social origins of kibbe, Adana kebab, shakshuka, falafel, and shawarma; and offers a sprinkling of family recipes along the way. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.