A master story-teller, Dr. Jose A. Cardenas, offers us an insider's view of the 28-year history of school finance in Texas. Dr. Cardenas is the founder & director emeritus of IDRA & is the only person who has been actively involved in the entire school finance reform effort since the early days of the RODRIGUEZ VS. SAN ANTONIO ISD litigation when he was superintendent of the Edgewood Independent School District. More than a history, this book provides a blueprint for persons interested in bringing about future reform in schools & other social institutions. Beginning with a description of the Texas system in 1950, the account covers court cases, legislation, & advocacy efforts & concludes with the status & future of school finance reform. Personal vignettes sprinkled throughout offer glimpses of those special untold moments that impacted history. Much of this volume - including the myths of school finance & lessons learned - relate to reform efforts in other states as well. Dr. James A. Kelly, president of the National Board of Professional Teaching Standards, provides a foreword, "Fighting the Good Fight," describing Dr. Cardenas as a trailblazer & pioneer. (ISBN 1-878550-63-2; 1997; 387 pages; hardback) Distributed exclusively by the Intercultural Development Research Association (IDRA); 210-684-8180; FAX: 210-684-5389; E-mail: [email protected]; URL: www.idra.org.

This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed descriptions on how to mix, cook, bake or store a particular food item in order to produce the desired effect. Traditional Foods; General and Consumer Aspects is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on Traditional Dairy Products, Traditional Cereal Based Products, Traditional Meat and Fish Products, Traditional Beverages and Traditional Deserts, Side Dishes and Oil products from various countries. The international List of Contributors, which includes authors from China, Bulgaria, Portugal, France, Norway, Romania, Slovakia, and Brazil, to name a few, shows its truly international perspective. The volume caters to the practicing food professional as well as the interested reader.

This book covers teaching cultural competence in colleges and universities across the United States, providing a comprehensive reference for instructors, researchers, and other stakeholders who are looking for material that will assist them in working to prepare students to become culturally competent.