History and Approaches to Heritage Studies explores the historical development of cultural heritage theory and practice, as well as current issues in the field. It brings together archaeologists who are deeply engaged with a range of stakeholders in heritage management and training.
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The food columnist of the New York Times’ Florida newspapers presents a feast of tested recipes typical of a state famed for its fine foods.
Exploring various methodological and theoretical approaches to pre-Columbian visual culture, the essays in this volume reconstruct dynamic accounts of Native American history across the U.S. Southeast.
In this cookbook, Ana Quincoces reimagines traditional Cuban recipes for today’s home chefs, helping readers make timeless dishes that showcase the distinctive flavors of classic Cuban cuisine while crafting meals that are accessible to everyone.
Challenging narratives of Indigenous cultural loss and disappearance, this book highlights collaborative archaeological research and efforts to center the enduring histories of Native peoples in North America through case studies from several regions across the continent.
Bringing the often-neglected topic of migration to the forefront of ancient Mesoamerican studies, this volume uses an illuminating multidisciplinary approach to address the role of population movements in Mexico and Central America from AD 500 to 1500, the tumultuous centuries before European contact.
Destination Dixie reveals that heritage tourism in the South is about more than just marketing destinations and filling hotel rooms; it cuts to the heart of how southerners seek to shape their identity and image for a broader touring public--now often made up of northerners and southerners alike.
These essays address the biological consequences of the arrival of Europeans in the New World and on the lifeways of native populations following contact in the late 16th century.
Author is head chef and owner of the Habana Café in Gulfport, Florida. Originally from Cuba, she came to Florida with her parents in 1966. Family recipies are the base for a creative fusion of traditional Cuban foods with modern dishes.