Winner, James Beard Foundation Best Cookbook of the Year Award, 2015 James Beard Foundation Best International Cookbook Award, 2015 The Art of Eating Prize for Best Food Book of the Year, 2015 The Yucatán Peninsula is home to one of the world's great regional cuisines. With a foundation of native Maya dishes made from fresh local ingredients, it shares much of the same pantry of ingredients and many culinary practices with the rest of Mexico. Yet, due to its isolated peninsular location, it was also in a unique position to absorb the foods and flavors of such far-flung regions as Spain and Portugal, France, Holland, Lebanon and the Levant, Cuba and the Caribbean, and Africa. In recent years, gourmet magazines and celebrity chefs have popularized certain Yucatecan dishes and ingredients, such as Sopa de lima and achiote, and global gastronomes have made the pilgrimage to Yucatán to tantalize their taste buds with smoky pit barbecues, citrus-based pickles, and fiery chiles. But until now, the full depth and richness of this cuisine has remained little understood beyond Yucatán's borders. An internationally recognized authority on Yucatecan cuisine, chef David Sterling takes you on a gastronomic tour of the peninsula in this unique cookbook, Yucatán: Recipes from a Culinary Expedition. Presenting the food in the places where it's savored, Sterling begins in jungle towns where Mayas concoct age-old recipes with a few simple ingredients they grow themselves. He travels over a thousand miles along the broad Yucatán coast to sample a bounty of seafood; shares "the people's food"at bakeries, chicharronerías, street vendors, home restaurants, and cantinas; and highlights the cooking of the peninsula's three largest cities—Campeche, Mérida, and Valladolid—as well as a variety of pueblos noted for signature dishes. Throughout the journey, Sterling serves up over 275 authentic, thoroughly tested recipes that will appeal to both novice and professional cooks. He also discusses pantry staples and basic cooking techniques and offers substitutions for local ingredients that may be hard to find elsewhere. Profusely illustrated and spiced with lively stories of the region's people and places, Yucatán: Recipes from a Culinary Expedition is the long-awaited definitive work on this distinctive cuisine.

During the nineteenth century, Yucat&án moved effectively from its colonial past into modernity, transforming from a cattle-ranching and subsistence-farming economy to a booming export-oriented agricultural economy. Yucat&án and its economy grew in response to increasing demand from the United States for henequen, the local cordage fiber. This henequen boom has often been seen as another regional and historical example of overdependence on foreign markets and extortionary local elites. In The Making of a Market, Juliette Levy argues instead that local social and economic dynamics are the root of the region&’s development. She shows how credit markets contributed to the boom before banks (and bank crises) existed and how people borrowed before the creation of institutions designed specifically to lend. As the intermediaries in this lending process, notaries became unwitting catalysts of Yucat&án&’s capitalist transformation. By focusing attention on the notaries&’ role in structuring the mortgage market rather than on formal institutions such as banks, this study challenges the easy compartmentalization of local and global relationships and of economic and social relationships.

The spectacular coastline of Mexico’s Yucatán peninsula is a diverse playground where you can bask on pristine beaches, explore ancient ruins, play golf or tennis, go biking, snorkeling or scuba diving, do serious shopping, or escape to a secluded lagoon. With info on Cancun, Isla Mujeres, Cozumel, Playa del Carmen and the Riviera Maya, plus the nearby ruins, this friendly guide gives you the low down on: Everything from unique spa experiences to nature preserves and ecoparks Accommodations ranging from a luxury resort where guests can dabble in a Viking-clad kitchen or where rooms spread out through the jungle to a European-style inn that offers Spanish lessons or a peaceful beachside palapa (thatch-roofed) inn All kinds of dining options, including fresh seafood, regional specialties such as pork pibil, papadzules, and poc chuc, or Thai, Argentinean, or Italian cuisine Diving into the clear depths of the Yucatán cenotes (natural wells) Birding at Isla Contoy, with more than 70 species of birds as well as a host of marine and animal life The Panoramic Tower on Isla Mujeres. where you get a stunning view of the island and Cancun Day trips to the archeological sites at Tulum, Chichén Itzá, and Ek Balam The pedestrian-only Avenida 5 in Playa del Carmen that’s the hot social scene Night life, including live music venues, tequila bars, sports bars, cafes, and plenty of places where you can dance the night away Like every For Dummies travel guide, Cancún & the Yucatán For Dummies, 3rd Edition includes: Down-to-earth trip-planning advice What you shouldn’t miss — and what you can skip The best hotels and restaurants for every budget Handy Post-it® Flags to mark your favorite pages Whether your idea of the perfect vacation is action, sun, and non-stop fun or an escape to a peaceful haven where life moves along in pure mañana mode, this guide will get you on your way with no problemo, amigo.

Describes geography and natural history of the peninsula, gives brief history of Mayan life, discusses Spanish conquest, and provides a long summary of Maya civilization. 4 maps, and over 120 illustrations.

Travel guide to hotels, restaurants, shopping sights and activities.

While the Yucatán Peninsula of Mexico may conjure up images of vacation getaways and cocktails by the sea, these easy stereotypes hide a story filled with sweat and toil. The story of sugarcane and rum production in the Caribbean has been told many times. But few know the bittersweet story of sugar and rum in the jungles of the Yucatán Peninsula during the nineteenth century. This is much more than a history of coveted commodities. The unique story that unfolds in John R. Gust and Jennifer P. Mathews’s new history Sugarcane and Rum is told through the lens of Maya laborers who worked under brutal conditions on small haciendas to harvest sugarcane and produce rum. Gust and Mathews weave together ethnographic interviews and historical archives with archaeological evidence to bring the daily lives of Maya workers into focus. They lived in a cycle of debt, forced to buy all of their supplies from the company store and take loans from the hacienda owners. And yet they had a certain autonomy because the owners were so dependent on their labor at harvest time. We also see how the rise of cantinas and distilled alcohol in the nineteenth century affected traditional Maya culture and that the economies of Cancún and the Mérida area are predicated on the rum-influenced local social systems of the past. Sugarcane and Rum brings this bittersweet story to the present and explains how rum continues to impact the Yucatán and the people who have lived there for millennia.

Focusing on the lives of two revolutionary leaders, Salvador Alvarado and Felipe Carrillo Puerto, this book shows how the Mexican Revolution affected the State of Yucatan, a region that had boasted of its independence from Mexico City and where a dominant social minority had long refused meaningful change for the indigenous population. Dr. Carey co

Discusses sightseeing, beaches, dining, and accommodations

This volume was conceived to provide a forum for Mexican and foreign scholars to publish new data and interpretations on the archaeology of the northern Maya lowlands, specifically the State of Yucatan.

Reproduction of the original: History of the Spanish Conquest of Yucatan and of the Itzas Papers of the Peabody Museum of American Archaeology and Ethnology, Hard University. Vol. VII by Philip Ainsworth Means