Winner of the 2006 Andrés Bello Award for Memory and Ibero-American Thought In this evocatively written book, Germán Patiño Ossa presents the cultural universe and national identities of Colombia through the lens of traditional cuisine. Focusing on the Cauca Valley, a fertile area in southwestern Colombia where Spanish, Native American, and African communities converged over the centuries, Patiño Ossa studies the food of these communities and its place in the region’s culture. Using Jorge Isaacs’s nineteenth-century Romantic novel María as a realistic source for cultural practices among Colombia’s slaveholding elite, Patiño Ossa examines cooking, kitchens, and the division of labor; flora and fauna; agriculture, hunting, and fishing; hospitality; slavery; and literature. Through the community of Afro-descendants who appear in Isaacs’s novel, Patiño Ossa shows how this culinary culture, originating in the cookstoves used by female black slaves, resulted in the Creole fusions that characterize this geographical region of Latin America. Cooking and food, as Patiño Ossa eloquently demonstrates, are essential for us to understand the process of the formation of culture and the origins, evolution, and effects of transculturation. Innovative, engaging, and accompanied by an introductory preface by the author, this English-language edition of Patiño Ossa’s prizewinning book is a model for food and cultural studies that will appeal to scholars, students, and the intellectually curious.

Organized like a cookbook, Books that Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts. All food literatures are indebted to the form and purpose of cookbooks, and each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day, including such favorites as American Cookery, the Joy of Cooking, and Mastering the Art of French Cooking. The literary works within each section are an extension of these cookbooks, while the cookbook excerpts in turn become pieces of literature--forms of storytelling and memory-making all their own. Each section offers a delectable assortment of poetry, prose, and essays, and the selections all include at least one tempting recipe to entice readers to cook this book. Including writing from such notables as Maya Angelou, James Beard, Alice B. Toklas, Sherman Alexie, Nora Ephron, M.F.K. Fisher, and Alice Waters, among many others, Books that Cook reveals the range of ways authors incorporate recipes--whether the recipe flavors the story or the story serves to add spice to the recipe. Books that Cook is a collection to serve students and teachers of food studies as well as any epicure who enjoys a good meal alongside a good book.

The election of 2008 brought onto the national stage complexitiesarising when the member of a minority group assumes power over national political institutions. It also underlined the limits placed on that power by the double accountability such a figure faces. The question posed in this volume of the NPSR is: Might the ascendancy of President Obama lead to a deracialization of American politics or its opposite? The contributions to this volume examine this question in a variety of ways. David Wilson and Khalilah Brown-Dean analyze black attitudes towards the candidates for the Democratic Party nomination in the presidential race of 2008. Lorenzo Morris asks how perceptions of race have defined expectations of the African American ambassadors to the United Nations. Horace Bartilow and Kihong Eom use a game theoretic approach to examine US drug strategies in the Caribbean. A works-in-progress section follows with personal reflections by Michael C. Dawson and Andra Gillespe. They relate how personal concerns and curiosities guide their research. A book review section provides a discussion about works of interest to scholars studying black politics.

Update: The Kindle version of Monochromatic HDR Photography: Shooting and Processing Black & White High Dynamic Range Photos currently available for sale has been corrected and updated to address formatting issues. Monochromatic HDR Photography is the first book intended to show photographers how to work at the intersection of two up-and-coming trends that are at the forefront of the digital revolution: Black & White and High Dynamic Range imaging. The book explains techniques for extending dynamic range, monochromatic conversion methods and best practices where the two technologies intersect. Since successful digital monochromatic image creation generally requires using the color information inherent in RAW exposures, most case studies will be presented in full color. In addition, Monochromatic HDR Photography provides extensive coverage of the creative vision required to successfully create monochromatic HDR images and the workflow necessary to make art prints from this specialized image making technique.

An evaluation of the mineral potential of the area.