Berkshire Classics

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Berkshire is going “back to the future” with its Berkshire Classics series: previously published, single-authored books in our subject domains, now published as print and ebooks with new introductions by leading scholars. The Marvin Mudrick collection has introductions written by his former editor, a colleague from his days of writing for the Hudson Review, and three former students (including Berkshire’s CEO Karen Christensen).

  • Marvin Mudrick (6)

  • The Way of Eating: Yuan Mei's Manual of Gastronomy (Suiyuan Shidan) is the first English translation of the classic 18th-century treatise and cookbook by the Qing dynasty poet Yuan Mei, introducing Chinese culinary philosophy as well as its best-known dishes. Translation by Sean J. S. Chen; foreword by Nicole Mones. English edition, 250 pages.
  • In On Culture and Literature Marvin Mudrick explores the work of major figures in a wide range of fields: literature, political and musical criticism, autobiography, the novel and science.
  • The Man in the Machine consists of new assessments of major writers and critics by the author of whose last book Roger Sale wrote: "T. S. Eliot was not so good a reviewer as Marvin Mudrick is."
  • The man the Village Voice called "the Mickey Spillane of Belles Lettres" and the Washington Post called a "literary curmudgeon, randy iconoclast, and a delight" outdoes himself in his fifth book, an outrageous and virtuoso display of literary and historical portraiture.
  • Mudrick Transcribed contains transcripts made in the early 1980s, when several students of Marvin Mudrick made tape-recordings of some of his classes and talks.
  • In this thoughtful appraisal of the novels and writings of Jane Austen, Mr. Mudrick shows her to be a writer of acute and irreverent sensibilities who, despite the constricted circumstances of her life, managed to create in her novels an enduring microcosm of the larger world.
  • A collection such as Books Are Not Life, But Then What Is? is an invitation to meet some of them. We meet heroes and monsters and plenty of people in between: Chaucer, Pepys, Rochester, Boswell, Jane Austen (and Anne Elliot), Dickens (and Pecksniff), Pushkin, Tolstoy, Kafka, Edmund Wilson, and many other novelists, scholars, and critics.
  • Recipes from the Garden of Contentment: Yuan Mei`s Manual of Gastronomy (Suiyuan Shidan) is the first English translation of the classic 18th-century treatise and cookbook by the Qing dynasty poet Yuan Mei, introducing Chinese culinary philosophy as well as its best-known dishes. Translation by Sean J. S. Chen; foreword by Nicole Mones. Bilingual edition, 428 pages.
  • Eminent Chinese of the Qing Period (1644-1911/2) is a revised edition of the 1943 standard reference work edited by Arthur Hummel, including more than 800 Qing dynasty individuals, converted to pinyin and updated for modern users.
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