Belize, a tiny corner of the Caribbean wedged into Central America, has been a fast food nation since buccaneers and pirates first stole ashore. As early as the 1600s it was already caught in the great paradox of globalization: how can you stay local and relish your own home cooking, while tasting the delights of the global marketplace? Menus, recipes and bad colonial poetry combine with Wilk's sharp anthropological insight to give an important new perspective on the perils and problems of globalization.

Made in Mexico introduces us to the people, places, and ideas that create Zapotec textiles and give them meaning. From Oaxaca, where guides escort tourists to weavers' homes and then to the shops and markets where weavings are sold, to the galleries and stores of the American Southwest, where textiles are displayed and purchased as home decor or ethnic artwork, W. Warner Wood's ethnographic account crosses the border in both directions to describe how the international market for Native American art shapes weavers' design choices. Everyone involved in this enterprise draws on images of rustic authenticity and indigenous tradition connecting the Mexican nation to its pre-Hispanic past, despite the fact that Zapotec textiles are commodities through and through. Wood examines the production and consumption of Zapotec textiles through the social practices that give them value.

Join one of the world’s greatest chefs in his most personal book yet, as Jean-Georges Vongerichten shares his favorite casual recipes in Home Cooking with Jean-Georges. Though he helms a worldwide restaurant empire—with locations in New York, Las Vegas, London, Paris, and Shanghai—Jean-Georges counts his greatest joy in life as family first, then food. In Home Cooking with Jean-Georges, he brings readers into his weekend home, where he cooks simple, delicious dishes that leave him plenty of time to enjoy the company of friends and loved ones. A few years ago, Jean-Georges decided to give himself a gift that most of us take for granted: two-day weekends. He and his wife, Marja, and their family retreat to their country home in Waccabuc, New York. There, the renowned chef produces the masterful, fresh flavors for which he is known—but with little effort and few dishes to clean at the end. These quick, seasonal, Vongerichten-family favorites include: Crab Toasts with Sriracha Mayonnaise, Watermelon and Blue Cheese Salad, Herbed Sea Bass and Potatoes in Broth, Lamb Chops with Smoked Chile Glaze and Warm Fava Beans, Parmesan-Crusted Chicken, Fresh Corn Pudding Cake, Tarte Tatin, and Buttermilk Pancakes with Warm Berry Syrup. With 100 recipes and 100 color photographs—all taken at his country house—Home Cooking with Jean-Georges will inspire home cooks with fantastic accessible dishes to add to their repertoires.

Authenticity is taken for granted as an absolute value in contemporary life. We speak of authentic art, music, food, dance, and people. Authenticity, in its many guises, offers seekers a sense of belonging, connection and solidity. This work argues that the pervasive desire for authenticity is a consequence of a modern loss of faith and meaning.

An encyclopedia describes all aspects of world culture, broken down into six regional categories, discussing the art, dance, fashion, food, pastimes, periodicals, recreation, and transportation of each region