Ohio University Press is the largest university press in Ohio. With more than 1,000 books in print, the Press publishes between 40 and 50 books each year by authors in the United States and around the world. Some of our books have wide appeal as university texts and regional classics, while others make available the results of peer-reviewed and often groundbreaking research in the humanities and social sciences. Many of our most distinguished and attractive books are made possible by support from generous individuals and institutions.
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Asylum on the Hill
History of a Healing Landscape
Asylum on the Hill is the story of a great American experiment in psychiatry, a revolution in care for those with mental illness, as seen through the example of the Athens Lunatic Asylum. Katherine Ziff’s compelling presentation incorporates rare photos, letters, maps, and records, offering readers a fascinating glimpse into psychiatric history.
Dolores Huerta Stands Strong
The Woman Who Demanded Justice
Dolores Huerta Stands Strong follows Huerta’s life from the mining communities of the Southwest where her father toiled, to the vineyards and fields of California, to the present day. As she advocated for farmworkers, Mexican American immigrants, women, and LGBTQ population rights, Dolores earned the nation’s highest honors and found her voice.
Of trailblazing Polish novelist Eliza Orzeszkowa's many works of social realism, Marta is among the best known, but until now it has not been available in English. Easily a peer of The Awakening and A Doll’s House, the novel was well ahead of English literature of its time in attacking the ways the labor market failed women.
In an excellent addition to the Ohio Short Histories of Africa series, Robert Trent Vinson recovers the forgotten story of Albert Luthuli, Africa’s first Nobel Peace Prize winner, who linked South African antiapartheid politics with international human rights campaigns and was a leading advocate of nonviolent civil disobedience techniques.
A Taste of the Hocking Hills
A Taste of the Hocking Hills intermingles delicious recipes with striking photographs of the Appalachian region. Chef Matt Rapposelli presents dishes by the season, noting the specialties appearing on his menus that time of year. Whether enjoying a winter evening or a summer morning, cooks will be able to bring a bit of the Hocking Hills home.