Böcker i The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere-serien

Winner of the 2015 James Beard Foundation Cookbook of the Year award, with over 275 authentic, easy-to-follow recipes, lively stories of their origins, and luscious illustrations, here is the definitive work on the foods of Yucatan, one of the world's gre

A detailed critical analysis and historical contextualization of three Aztec pictorial histories.

The twentieth-century art of Latin America is art in the western tradition, and its leading figures - Wifredo Lam, Roberto Matta, Diego Rivera, Joaquin Torres-Garcia, to name only a few - have achieved international stature. This book seeks not to "invent" Latin American art but to look at it from the points of view of its own artists and critics.

Leading international scholars from many complementary disciplines present a state-of-the-art, holistic, and in-depth vision of the Inka Empire, the largest political system that ever developed in the ancient New World.

An authoritative transcription, translation, and commentary on a sixteenth-century Nahuatl codex that is one of only two principal sources of Aztec song and a key document in the study of Aztec life in the century after conquest.

One of the world's foremost documentary photographers offers an unflinching look at the inhuman conditions suffered by the mentally ill and disabled in many countries.

With almost 200 photographs, many never before published, and an authoritative text that delves into the motivations and aesthetics of the photographers who took them, this is the most ambitious and historically accurate visual record of the Mexican Revol

For decades, the author has traveled the length and breadth of Mexico, seeking out the home cooks, local ingredients, and traditional recipes that make Mexican cuisines some of the most varied and flavorful in the world. This book is filled with more than three hundred recipes and stories that capture the essence of Mexican food culture.

A James Beard Foundation Awardwinning record of the traditional regional cuisines of Oaxaca, from one of the world's foremost authorities on Mexican cooking.No one has done more to introduce the world to the authentic, flavorful cuisines of Mexico than Diana Kennedy. Acclaimed as the Julia Child of Mexican cooking, Kennedy has been an intrepid, indefatigable student of Mexican foodways for more than fifty years and has published several classic books on the subject, including The Cuisines of Mexico (now available in The Essential Cuisines of Mexico, a compilation of her first three books), The Art of Mexican Cooking, My Mexico, and From My Mexican Kitchen. Her uncompromising insistence on using the proper local ingredients and preparation techniques has taught generations of cooks how to prepareand savorthe delicious, subtle, and varied tastes of Mexico.In Oaxaca al Gusto, Kennedy takes us on an amazing journey into one of the most outstanding and colorful cuisines in the world. The state of Oaxaca is one of the most diverse in Mexico, with many different cultural and linguistic groups, often living in areas difficult to access. Each group has its own distinctive cuisine, and Diana Kennedy has spent many years traveling the length and breadth of Oaxaca to record in words and photographs ';these little-known foods, both wild and cultivated, the way they were prepared, and the part they play in the daily or festive life of the communities I visited.' Oaxaca al Gusto is the fruit of these laborsand the culmination of Diana Kennedy's life's work. Organized by regions, Oaxaca al Gusto presents some three hundred recipesmost from home cooksfor traditional Oaxacan dishes. Kennedy accompanies each recipe with fascinating notes about the ingredients, cooking techniques, and the food's place in family and communal life. Lovely color photographs illustrate the food and its preparation. A special feature of the book is a chapter devoted to the three pillars of the Oaxacan regional cuisineschocolate, corn, and chiles. Notes to the cook, a glossary, a bibliography, and an index complete the volume.

International favorite dishes and personal stories from a celebrated food writer and foremost authority on traditional Mexican cooking.Diana Kennedy is the world's preeminent authority on authentic Mexican cooking and one of its best-known food writers. Renowned for her uncompromising insistence on using the correct local ingredients and preparation techniques, she has taught generations of cooks how to prepare traditional dishes from the villages of Mexico, and in doing so, has documented and helped preserve the country's amazingly diverse and rich foodways. Kennedy's own meals for guests are often Mexican, but she also indulges herself and close friends with the nostalgic foods in Nothing Fancy.This acclaimed cookbooknow expanded with new and revised recipes, additional commentary, photos, and reminiscencesreveals Kennedy's passion for simpler, soul-satisfying food, from the favorite dishes of her British childhood (including a technique for making clotted cream that actually works) to rare recipes from Ukraine, Norway, France, and other outposts. In her inimitable style, Kennedy discusses her addictionseverything from good butter, cream, and lard to cold-smoked salmon, Seville orange marmalade, black truffle shavings, escamoles (ant eggs), and proper croissantsas well as her btes noireskosher salt, nonfat dairy products, cassia ';cinnamon,' botoxed turkeys, and nonstick pans and baking sprays, among them. And look out for the ire she unleashes on ';cookbookese,' genetically modified foods, plastic, and unecological kitchen practices! The culminating work of an illustrious career, Nothing Fancy is an irreplaceable opportunity to spend time in the kitchen with Diana Kennedy, listening to the stories she has collected and making the food she has loved over a long lifetime of cooking.';Diana's recipe for her most personal cookbook includes equal parts passion, creativity, and humor, with a soupon of provocation. I love the way she's so blunt in her comments about food and the food world, her btes noires, in this bookit's exactly the way we cooks talk to each other in private, and it rarely gets into our books.' Paula Wolfert, author of The Food of Morocco';Nothing Fancy gives us access to the razor-sharp wit and wisdom of one of the great intuitive cooks of our time.' Zak Pelaccio, chef and owner of Fish & Game, Hudson, New York, and author of Eat With Your Hands';Diana Kennedy is the most serious food writer in Mexico, but what many people won't knowuntil they read this bookis that she's an extraordinary cook of all sorts of cuisines. Cooking casually with her at home is to know her keen palate and deep understanding of how food works. It's also great fun.' Gabriela Cmara, chef and owner of Contramar, Mexico City, and Cala, San Francisco