Reconceptualizing Critical Victimology

Reconceptualizing Critical Victimology

by David MiersKieran McEvoy Rebecca Katz and others
Epub (Kobo), Epub (Adobe)
Publication Date: 13/04/2016

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Since the 1960s, the field of victimology has developed into a variegated discipline with its own theoretical and methodological traditions. In the early 1990s two texts were published—Towards a Critical Victimology (Fattah, 1992) and Critical Victimology (Mawby and Walklate, 1994)—that concretized critical victimology as a paradigm within victimology. Since then, the field has remained conceptually stale and with few a few exceptions there has not been a considerable lacuna of works from a critical perspective. Reconceptualizing Critical Victimology: Interventions and Possibilities provides a rejoinder to the two aforementioned texts and demonstrate how critical victimology can be reconceptualized, where interventions can be made in this victimological paradigm, and possibilities for future theorizing and research in this provocative field. Reconceptualizing Critical Victimology includes eleven papers on the forms of victimization and issues pertinent to victims written by leading and emerging international scholars in the field of critical victimology. It is interdisciplinary in scope and contains contributions from leading and emergent international scholars on victims and victimization. Reconceptualizing Critical Victimology serves as a crucible to demonstrate the complexities of and the multitude of factors that interact to complicate victim status, the vagaries of victim response, and the phenomenology of violence and victimization.

ISBN:
9781498510271
9781498510271
Category:
Crime & criminology
Format:
Epub (Kobo), Epub (Adobe)
Publication Date:
13-04-2016
Language:
English
Publisher:
Lexington Books
Rebecca Katz

Rebecca Katz is an accomplished chef and speaker who has worked with some of the world's top wellness leaders.

An expert on the role of food in supporting optimal health, Rebecca has a Masters of Science degree in Health and Nutrition Education, and received her culinary training from New York's Natural Gourmet Institute for Health and Culinary Arts.

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