James McWilliams


James McWilliams is a professor of history at Texas State University and the author of A Revolution in Eating: How the Quest for Food Shaped America and Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly.

You Are What You (Don’t) Eat

from Eating and Being, Volume 21, Number 3

The personal diet has become not only a cult; it has become a political statement.

White Tribe Rising

from Identities—What Are They Good For?, Volume 20, Number 2

This newest twist in America’s identity politics needs to be taken seriously.

Shame, and “Those” Monuments

from The Human and the Digital, Volume 20, Number 1

The image moved me: Robert E. Lee, that icon of the Confederacy, whose likeness in bronze once towered several stories over New Orleans, was, after 132 years, gone, relegated (for now) to municipal storage.

Southern Discomfort

from The Post-Modern Self, Volume 19, Number 1

Resolved to reconcile the simultaneous horror and beauty of home, William Christenberry began the annual pilgrimages back south.

Black Oxygen

Cormac McCarthy gives us 500 pages of idiosyncratic wordplay without even cheap narrative excitement. Who does he think he is? Joyce? Faulkner? Melville? Well, yes.

Nature Writing Gets Personal

After situating themselves in a “wild” context, both women do what the entire history of nature writing has implicitly instructed them not to do: they bring their emotional backpacks into the landscape.