Recovering an Irish Voice from the American Frontier is a bilingual compilation of stories by Eoin Ua Cathail, an Irish emigrant, based loosely on his experiences in the West and Midwest. The author draws on the popular American Dime Novel genre throughout to offer unique reflections on nineteenth-century American life. As a member of a government mule train accompanying the U.S. military during the Plains Indian Wars, Ua Cathail depicts fierce encounters with Native American tribes, while also subtly commenting on the hypocrisy of many famine-era Irish immigrants who failed to recognize the parallels between their own plight and that of dispossessed Native peoples. These views are further challenged by his stories set in the upper Midwest. His writings are marked by the eccentricities and bloated claims characteristic of much American Western literature of the time, while also offering valuable transnational insights into Irish myth, history, and the Gaelic Revival movement. This bilingual volume, with facing Irish-English pages, marks the first publication of Ua Cathail’s work in both the original Irish and in translation. It also includes a foreword from historian Richard White, a comprehensive introduction by Mahoney, and a host of previously unpublished historical images. “Ua Cathail’s Irish-language tales anticipate Twain and Hemingway in a multicultural world of settlers, shysters, and simple idealists still confronted by the challenge of Native Americans.”—Declan Kiberd, author of Inventing Ireland: The Literature of a Modern Nation

An award-winning barbecue cook boldly asserts that southern barbecuing is a unique American tradition that was not imported. The origin story of barbecue is a popular topic with a ravenous audience, but commonly held understandings of barbecue are often plagued by half-truths and misconceptions. From Barbycu to Barbecue offers a fresh new look at the story of southern barbecuing. Award winning barbecue cook Joseph R. Haynes sets out to correct one of the most common barbecue myths, the "Caribbean Origins Theory," which holds that the original southern barbecuing technique was imported from the Caribbean to what is today the American South. Rather, Haynes argues, the southern whole carcass barbecuing technique that came to define the American tradition developed via direct and indirect collaboration between Native Americans, Europeans, and free and enslaved people of African descent during the seventeenth century. Haynes's barbycu-to-barbecue history analyzes historical sources throughout the Americas that show that the southern barbecuing technique is as unique to the United States as jerked hog is to Jamaica and barbacoa is to Mexico. A recipe in each chapter provides a contemporary interpretation of a historical technique.