Travelling along the Equator with utensils in hand, chef and restaurateur Jay Solomon takes a journey through Cuba and Aruba to Hawaii and Indonesia, sharing his visions of paradise along the way. In his 145 recipes, he combines fruits and vegetables with spices, peppers, fish and piquant sauces.

Images of Jamaica and the Bahamas as tropical paradises full of palm trees, white sandy beaches, and inviting warm water seem timeless. Surprisingly, the origins of those images can be traced back to the roots of the islands’ tourism industry in the 1880s. As Krista A. Thompson explains, in the late nineteenth century, tourism promoters, backed by British colonial administrators, began to market Jamaica and the Bahamas as picturesque “tropical” paradises. They hired photographers and artists to create carefully crafted representations, which then circulated internationally via postcards and illustrated guides and lectures. Illustrated with more than one hundred images, including many in color, An Eye for the Tropics is a nuanced evaluation of the aesthetics of the “tropicalizing images” and their effects on Jamaica and the Bahamas. Thompson describes how representations created to project an image to the outside world altered everyday life on the islands. Hoteliers imported tropical plants to make the islands look more like the images. Many prominent tourist-oriented spaces, including hotels and famous beaches, became off-limits to the islands’ black populations, who were encouraged to act like the disciplined, loyal colonial subjects depicted in the pictures. Analyzing the work of specific photographers and artists who created tropical representations of Jamaica and the Bahamas between the 1880s and the 1930s, Thompson shows how their images differ from the English picturesque landscape tradition. Turning to the present, she examines how tropicalizing images are deconstructed in works by contemporary artists—including Christopher Cozier, David Bailey, and Irénée Shaw—at the same time that they remain a staple of postcolonial governments’ vigorous efforts to attract tourists.

Planning the ultimate summer cocktail party? Dreaming of unwinding on a hot, tropical beach with a cool drink? Bring a taste of the tropics to your home with Let's Get Tropical. Celebrate summer with over 50 fabulously fruity tropical drinks from tiki mai tais to Cuban mojitos. Discover the origins of these classic cocktail recipes and get the low down on rum, tequila and other popular spirits. If you need a break from the booze, many recipes feature a "lose the booze" option with all the fruity flavor but none of the hangover. Non alcoholic cocktails can be just as fun! Learn how to mix your drinks like a pro, make delicious, homemade syrups and infusions and create your own flavor combinations. Featuring fun presentation ideas and twists on the classics, get creative and serve your guests a cocktail they will remember - if they haven't had too many piña coladas!

A Taste of Paradise is a guide to the preparation of delicious, easy to prepare foods with rich and authentic Caribbean flavors. These traditional foods form a natural, healthful diet with meals that are highly flavored and satisfying. The book provides over 200 traditional recipes for great tasting foods, many prepared with coconut cream. This book is more than an encyclopedia of traditional Dominican dishes. It explains how to prepare dishes, the selection and storage of tropical fruit, how to prepare plantains and cassava for cooking and how to obtain the most health benefit from foods. For example, it gives secrets on how to cook beans that are smooth and creamy and which avoid the formation of excess intestinal gas. This book was co-authored by a medical doctor board certified in preventive medicine

Since he was first elected in 1999, Venezuelan President Hugo Chávez Frías has reshaped a frail but nonetheless pluralistic democracy into a semi-authoritarian regime—an outcome achieved with spectacularly high oil income and widespread electoral support. This eye-opening book illuminates one of the most sweeping and unexpected political transformations in contemporary Latin America. Based on more than fifteen years' experience in researching and writing about Venezuela, Javier Corrales and Michael Penfold have crafted a comprehensive account of how the Chávez regime has revamped the nation, with a particular focus on its political transformation. Throughout, they take issue with conventional explanations. First, they argue persuasively that liberal democracy as an institution was not to blame for the rise of chavismo. Second, they assert that the nation's economic ailments were not caused by neoliberalism. Instead they blame other factors, including a dependence on oil, which caused macroeconomic volatility; political party fragmentation, which triggered infighting; government mismanagement of the banking crisis, which led to more centralization of power; and the Asian crisis of 1997, which devastated Venezuela's economy at the same time that Chávez ran for president. It is perhaps on the role of oil that the authors take greatest issue with prevailing opinion. They do not dispute that dependence on oil can generate political and economic distortions—the "resource curse" or "paradox of plenty" arguments—but they counter that oil alone fails to explain Chávez's rise. Instead they single out a weak framework of checks and balances that allowed the executive branch to extract oil rents and distribute them to the populace. The real culprit behind Chávez's success, they write, was the asymmetry of political power.

Tropical fruits such as banana, mango, papaya, and pineapple are familiar and treasured staples of our diets, and consequently of great commercial importance, but there are many other interesting species that are little known to inhabitants of temperate regions. What delicacies are best known only by locals? The tropical regions are home to a vast variety of edible fruits, tubers, and spices. Of the more than two thousand species that are commonly used as food in the tropics, only about forty to fifty species are well known internationally. Illustrated with high-quality photographs taken on location in the plants' natural environment, this field guide describes more than three hundred species of tropical and subtropical species of fruits, tubers, and spices.In Tropical Fruits and Other Edible Plants of the World, Rolf Blancke includes all the common species and features many lesser known species, including mangosteen and maca, as well as many rare species such as engkala, sundrop, and the mango plum. Some of these rare species will always remain of little importance because they need an acquired taste to enjoy them, they have too little pulp and too many seeds, or they are difficult to package and ship. Blancke highlights some fruits—the araza (Eugenia stipitata) and the nutritious peach palm (Bactris gasipaes) from the Amazon lowlands, the Brunei olive (Canarium odontophyllum) from Indonesia, and the remarkably tasty soursop (Annona muricata) from Central America—that deserve much more attention and have the potential to become commercially important in the near future.Tropical Fruits and Other Edible Plants of the World also features tropical plants used to produce spices, and many tropical tubers, including cassava, yam, and oca. These tubers play a vital role in human nutrition and are often foundational to the foodways of their local cultures, but they sometimes require complex preparation and are often overlooked or poorly understood distant from their home context.

Enjoy fresh java brewed from your own coffee beans or juice from the orange tree growing in a sunny corner of your living room. Laurelynn G. Martin and Byron E. Martin show you how to successfully plant, grow, and harvest 47 varieties of tropical fruiting plants — in any climate! This straightforward, easy-to-use guide brings papaya, passionfruit, pepper, pineapples, and more out of the tropics and into your home. With plenty of gorgeous foliage, entrancing fragrances, and luscious fruits, local food has never been more exotic.

More than five hundred recipes celebrate the passion for food with New York specialities ranging from Codfish Puffs to Braised Lamb Shanks to Kreplach

Biodiversity has been a key concept in international conservation since the 1980s, yet historians have paid little attention to its origins. Uncovering its roots in tropical fieldwork and the southward expansion of U.S. empire at the turn of the twentieth century, Megan Raby details how ecologists took advantage of growing U.S. landholdings in the circum-Caribbean by establishing permanent field stations for long-term, basic tropical research. From these outposts of U.S. science, a growing community of American "tropical biologists" developed both the key scientific concepts and the values embedded in the modern discourse of biodiversity. Considering U.S. biological fieldwork from the era of the Spanish-American War through the anticolonial movements of the 1960s and 1970s, this study combines the history of science, environmental history, and the history of U.S.–Caribbean and Latin American relations. In doing so, Raby sheds new light on the origins of contemporary scientific and environmentalist thought and brings to the forefront a surprisingly neglected history of twentieth-century U.S. science and empire.