BiblioVault - Books about Regional & Cultural

Dairy Hollow House Soup & Bread

Thirtieth Anniversary Edition

Crescent Dragonwagon

University of Arkansas Press, 2021

For nearly two decades, Dairy Hollow House—a country inn and restaurant tucked into the Ozark Mountain resort town of Eureka Springs, Arkansas—welcomed guests from all over the world. Praised by the New York Times, Southern Living, Bon Appetit, and Good Morning America alike, the much-loved inn offered sparklingly fresh, innovative “nouveau’zarks” cuisine—respectful contemporary interpretations of local traditional cooking infused with seasonal ingredients. Although the famed inn is now closed, you can still enjoy the satisfying and life-affirming dishes by the James Beard Award–winning writer/restaurateur Crescent Dragonwagon in this thirtieth-anniversary edition of Dairy Hollow House Soup & Bread, a story rich cookbook as gutsy and distinctive as a steaming bowl of Gumbo Zeb.

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Dance Studies in China

Selected Writings from the Journal of Beijing Dance Academy

Edited by Deng Youling and Zhang Yanjie

Intellect Books, 2022

Translated journal articles, available in English for the first time.

Officially founded in 1978, the Beijing Dance School was the first professional dance school established after the creation of the People’s Republic of China. In the years since, the Beijing Dance Academy has become the only institution of higher learning for professional dance education in the country, as well as the largest prestigious dance school in the world. It is a full-time institution of higher learning with commitments to developing excellent professional dancers, choreographers, and dance researchers. Dance Studies in China is a collection of articles selected from issues of the Journal of Beijing Dance Academy, the only academic journal of dance studies in China. The collection also includes an interview with Shen Wei, the Chinese American choreographer, painter, and director living in New York.

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The Dancer's Voice

Performance and Womanhood in Transnational India

Rumya Sree Putcha

Duke University Press, 2023

In The Dancer’s Voice Rumya Sree Putcha theorizes how the Indian classical dancer performs the complex dynamics of transnational Indian womanhood. Putcha argues that the public persona of the Indian dancer has come to represent India in the global imagination—a representation that supports caste hierarchies and Hindu ethnonationalism, as well as white supremacist model minority narratives. Generations of Indian women have been encouraged to embody the archetype of the dancer, popularized through film cultures from the 1930s to the present. Through analyses of films, immigration and marriage laws, histories of caste and race, advertising campaigns, and her own family’s heirlooms, photographs, and memories, Putcha reveals how women’s citizenship is based on separating their voices from their bodies. In listening closely to and for the dancer’s voice, she offers a new way to understand the intersections of body, voice, performance, caste, race, gender, and nation.

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Dancing for Their Lives

The Pursuit of Meaningful Aging in Urban China

Claudia Huang

Rutgers University Press

Dancing for their Lives explores the vibrant world of retired Chinese women known as "dancing grannies” who seek fulfillment and companionship amidst societal upheaval. These women, part of China’s “lost generation,” gather in parks and public squares to reclaim their lives through dance in the wake of Chinese economic and cultural transformations. The book challenges prevailing narratives of aging societies, portraying old age as a site of social innovation rather than decline. Based ethnographic research conducted in Chengdu, China, Dancing for their Lives reveals how retirees learn to navigate shifting social norms and values while actively creating new models for growing older. The book’s insights resonate beyond Chinese society, offering lessons on resilience and the pursuit of meaning in any aging population. Dancing for their Lives underscores the human capacity to craft purposeful lives amid uncertainty, transcending geographical boundaries to illuminate the universal quest for fulfillment in later years.

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Dancing the Politics of Pleasure at the New Orleans Second Line

Rachel Carrico

University of Illinois Press, 2024

On many Sundays, Black New Orleanians dance through city streets in Second Lines. These processions invite would-be spectators to join in, grooving to an ambulatory brass band for several hours. Though an increasingly popular attraction for tourists, parading provides the second liners themselves with a potent public expression of Black resistance.

Rachel Carrico examines the parading bodies in motion as a form of negotiating and understanding power. Seeing pleasure as a bodily experience, Carrico reveals how second liners’ moves link joy and liberation, self and communal identities, play and dissent, and reclamations of place. As she shows, dancers’ choices allow them to access the pleasure of reclaiming self and city through motion and rhythm while expanding a sense of the possible in the present and for the future.

In-depth and empathetic, Dancing the Politics of Pleasure at the New Orleans Second Line blends analysis with a chorus of Black voices to reveal an indelible facet of Black culture in the Crescent City.

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Danzón Days

Age, Race, and Romance in Mexico

Hettie Malcomson

University of Illinois Press, 2023

Older people negotiating dance routines, intimacy, and racialized differences provide a focal point for an ethnography of danzón in Veracruz, the Mexican city closely associated with the music-dance genre. Hettie Malcomson draws upon on-site research with semi-professional musicians and amateur dancers to reveal how danzón connects, and does not connect, to blackness, joyousness, nostalgia, ageing, and romance. Challenging pervasive utopian views of danzón, Malcomson uses the idea of ambivalence to explore the frictions and opportunities created by seemingly contrary sentiments, ideas, sensations, and impulses. Interspersed with experimental ethnographic vignettes, her account takes readers into black and mestizo elements of local identity in Veracruz, nostalgic and newer styles of music and dance, and the friendships, romances, and rivalries at the heart of regular danzón performance and its complex social world.

Fine-grained and evocative, Danzón Days journeys to one of the genre’s essential cities to provide new perspectives on aging and romance and new explorations of nostalgia and ambivalence.

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Deleites de la Cocina Mexicana

Healthy Mexican American Cooking

By Maria Luisa Urdaneta and Daryl F. Kanter

University of Texas Press, 1996

Mexican food, Tex-Mex, Southwestern cuisine—call it what you will, the foods that originated in Mexico have become everyone's favorites. Yet as we dig into nachos and enchiladas, many people worry about the fats and calories that traditional Mexican food contains.

Deleites de la Cocina Mexicana proves that Mexican cooking can be both delicious and healthy. In this bilingual cookbook, Maria Luisa Urdaneta and Daryl F. Kanter provide over 200 recipes for some of the most popular Mexican dishes-guacamole, frijoles, Spanish rice, chiles rellenos, chile con carne, chalupas, tacos, enchiladas, fajitas, menudo, tamales, and flan-to name only a few. Without sacrificing a bit of flavor, the authors have modified the recipes to increase complex carbohydrates and total dietary fiber, while decreasing saturated and total fats. These modifications make the recipes suitable for people with diabetes-and all those who want to reduce the fats and calories in their diet. Each recipe also includes a nutritional analysis of calories, fats, sodium, etc., and American Diabetic Association exchange rates.

Because diabetes is a growing problem in the Mexican-American community, Deleites de la Cocina Mexicana is vital for all those who need to manage their diet without giving up the foods they love. Let it be your one-stop guide to cooking and eating guilt-free Mexican food.

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Delicioso

A History of Food in Spain

María José Sevilla

Reaktion Books, 2019

Spanish cuisine is a melting-pot of cultures, flavors, and ingredients: Greek and Roman; Jewish, Moorish, and Middle Eastern. It has been enriched by Spanish climate, geology, and spectacular topography, which have encouraged a variety of regional food traditions and “Cocinas,” such as Basque, Galician, Castilian, Andalusian, and Catalan. It has been shaped by the country’s complex history, as foreign occupations brought religious and cultural influences that determined what people ate and still eat. And it has continually evolved with the arrival of new ideas and foodstuffs from Italy, France, and the Americas, including cocoa, potatoes, tomatoes, beans, and chili peppers. Having become a powerhouse of creativity and innovation in recent decades, Spanish cuisine has placed itself among the best in the world.

This is the first book in English to trace the history of the food of Spain from antiquity to the present day. From the use of pork fat and olive oil to the Spanish passion for eggplants and pomegranates, María José Sevilla skillfully weaves together the history of Spanish cuisine, the circumstances affecting its development and characteristics, and the country’s changing relationship to food and cookery.

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A Desert Feast

Celebrating Tucson's Culinary Heritage

Carolyn Niethammer, Foreword by Johnathan Mabry

University of Arizona Press, 2020

Southwest Book of the Year Award Winner

Pubwest Book Design Award Winner

Drawing on thousands of years of foodways, Tucson cuisine blends the influences of Indigenous, Mexican, mission-era Mediterranean, and ranch-style cowboy food traditions. This book offers a food pilgrimage, where stories and recipes demonstrate why the desert city of Tucson became American’s first UNESCO City of Gastronomy.

Both family supper tables and the city’s trendiest restaurants feature native desert plants and innovative dishes incorporating ancient agricultural staples. Award-winning writer Carolyn Niethammer deliciously shows how the Sonoran Desert’s first farmers grew tasty crops that continue to influence Tucson menus and how the arrival of Roman Catholic missionaries, Spanish soldiers, and Chinese farmers influenced what Tucsonans ate.

White Sonora wheat, tepary beans, and criollo cattle steaks make Tucson’s cuisine unique. In A Desert Feast, you’ll see pictures of kids learning to grow food at school, and you’ll meet the farmers, small-scale food entrepreneurs, and chefs who are dedicated to growing and using heritage foods. It’s fair to say, “Tucson tastes like nowhere else.”

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Desert Terroir

Exploring the Unique Flavors and Sundry Places of the Borderlands

By Gary Paul Nabhan

University of Texas Press, 2012

Why does food taste better when you know where it comes from? Because history—ecological, cultural, even personal—flavors every bite we eat. Whether it’s the volatile chemical compounds that a plant absorbs from the soil or the stories and memories of places that are evoked by taste, layers of flavor await those willing to delve into the roots of real food. In this landmark book, Gary Paul Nabhan takes us on a personal trip into the southwestern borderlands to discover the terroir—the “taste of the place”—that makes this desert so delicious. To savor the terroir of the borderlands, Nabhan presents a cornucopia of local foods—Mexican oregano, mesquite-flour tortillas, grass-fed beef, the popular Mexican dessert capirotada, and corvina (croaker or drum fish) among them—as well as food experiences that range from the foraging of Cabeza de Vaca and his shipwrecked companions to a modern-day camping expedition on the Rio Grande. Nabhan explores everything from the biochemical agents that create taste in these foods to their history and dispersion around the world. Through his field adventures and humorous stories, we learn why Mexican oregano is most potent when gathered at the most arid margins of its range—and why foods found in the remote regions of the borderlands have surprising connections to foods found by his ancestors in the deserts of the Mediterranean and the Middle East. By the end of his movable feast, Nabhan convinces us that the roots of this fascinating terroir must be anchored in our imaginations as well as in our shifting soils.

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Developing States, Shaping Citizenship

Service Delivery and Political Participation in Zambia

Erin Accampo Hern

University of Michigan Press, 2019

At the nexus of political science, development studies, and public policy, Developing States, Shaping Citizenship analyzes an overlooked driver of political behavior: citizens’ past experience with the government through service provision. Using evidence from Zambia, this book demonstrates that the quality of citizens’ interactions with the government through service provision sends them important signals about what they can hope to gain from political action. These interactions influence not only formal political behaviors like voting, but also collective behavior, political engagement, and subversive behaviors like tax evasion. Lack of capacity for service delivery not only undermines economic growth and human development, but also citizens’ confidence in the responsiveness of the political system. Absent this confidence, citizens are much less likely to participate in democratic processes, express their preferences, or comply with state revenue collection. Economic development and political development in low-capacity states, Hern argues, are concurrent processes.

Erin Accampo Hern draws on original data from an original large-N survey, interviews, Afrobarometer data, and archival materials collected over 12 months in Zambia. The theory underlying this book’s framework is that of policy feedback, which argues that policies, once in place, influence the subsequent political participation of the affected population. This theory has predominantly been applied to advanced industrial democracies, and this book is the first explicit effort to adapt the theory to the developing country context.

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Dinner in Rome

A History of the World in One Meal

Andreas Viestad

Reaktion Books, 2023

With a celebrated food writer as host, a delectable history of Roman cuisine and the world—served one dish at a time. Now in paperback.

“There is more history in a bowl of pasta than in the Colosseum,” writes Andreas Viestad in Dinner in Rome. From the table of a classic Roman restaurant, Viestad takes us on a fascinating culinary exploration of the Eternal City and global civilization. Food, he argues, is history’s secret driving force. Viestad finds deeper meanings in his meal: He uses the bread that begins his dinner to trace the origins of wheat and its role in Rome’s rise as well as its downfall. With his fried artichoke antipasto, he explains olive oil’s part in the religious conflict of sixteenth-century Europe. And, from his sorbet dessert, he recounts how lemons featured in the history of the Mafia in the nineteenth century and how the hunger for sugar fueled the slave trade. Viestad’s dinner may be local, but his story is universal. His “culinary archaeology” is an entertaining, flavorful journey across the dinner table and time. Readers will never look at spaghetti carbonara the same way again.

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Dishes and Beverages of the Old South

Martha Mcculloch-Williams

University of Tennessee Press, 2017

Until its reissue in 1988 with the help of renowned southern culture scholar John Egerton, Dishes and Beverages of the Old South lingered as a rare text on southern foodways. Now, in its third edition, and with a new foreword by Sheri Castle, this pathfinding cookbook—one of the first to be written in a narrative style—is available to a new generation of southern foodies and amateur chefs. McCulloch-Williams not only provides recipes for the modern cook, but she expounds upon the importance of quality ingredients, muses on memories brought back by a good meal, and deftly recognizes that comfort goes hand in hand with southern eats. Castle navigates the third edition of Dishes and Beverages of the Old South with a clear vision of McCulloch-Williams and her southern opus, and readers and cooks alike will be invigorated by the republication of this classic work.

SHERI CASTLE is a food writer and author of three cookbooks on southern food, including The Southern Living Community Cookbook, which was a finalist for the IACP Cookbook Award.

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Dog and Gun

A Few Loose Chapters on Shooting, Among Which Will Be Found Some Anecdotes and Incidents

Johnson J. Hooper, with an Introduction by Philip D. Beidler

University of Alabama Press, 1992

The least well known of Johnson Jones Hooper’s works, Dog and Gun was first published as a newspaper series, then appeared in six book editions between 1856 and 1871. Hooper is Alabama’s most celebrated antebellum author, and here he gives insight into the meaning of a culture where every male hunts – and a man who shoots as a gentleman will be assumed a gentleman. Beidler’s introduction to this reprint edition explores the social, literary, and technical dimensions of Dog and Gun, which he sees as an important commentary on class distinctions in the antebellum South, as well as a straightforward treatise on hunting.

Although the book is a manual for the hunter, with characteristic humor and a certain disdain, Hooper gives a full picture of the gentlemanly sport of hunting – clearly distinct from hunting for food – in all aspects including hunter, weaponry, and sporting dogs. He takes us back to an autumnal ritual of the hunt, where one is always a boy with his first gun – to the natural mystery of quest, competition, predation, pursuit, survival, bravery, endurance, and eventual defeat, called the mystery of the hunt.

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A Domestic Cook Book

Containing a Careful Selection of Useful Receipts for the Kitchen

Malinda Russell

University of Michigan Press, 2025

A Domestic Cook Book (1866) by Malinda Russell is the oldest known published cookbook written by an African American woman. This new edition includes a foreword by scholar Rafia Zafar as well as an introduction by food historian Janice Bluestein Longone that contextualize Russell’s cookbook. Born in Tennessee and descended from Virginia freemen, Russell decided to move to Liberia at the age of 19. When her money for the trip was stolen, she ended up stranded in Lynchburg, Virginia, and began working as a cook and companion, traveling with ladies as a nurse. After living there for only four years, her husband died and she moved with her son to Tennessee where she kept a boarding house and then went on to run a pastry shop. After a second dramatic robbery in 1864, Malinda moved to Paw Paw, Michigan, because she had heard it was the “garden of the west” and published a cookbook “with the intention of benefiting the public” as well as supporting herself.

A Domestic Cook Book contains 260 recipes and household tips that draw from Malinda Russell’s twenty years of experience cooking in Southern kitchens, her boarding house, and her pastry shop, and showcase her skills as a pastry chef. Using the only known copy of the original book housed in the Janice Bluestein Longone Culinary Archive at the University of Michigan’s Clements Library, this new edition preserves an important part of Michigan and American history and makes it widely available to readers for the first time.

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