Culture-to-culture encounters between "natives" and "aliens" have gone on for centuries in the American Southwest—among American Indian tribes, between American Indians and Euro-Americans, and even, according to some, between humans and extraterrestrials at Roswell, New Mexico. Drawing on a wide range of cultural productions including novels, films, paintings, comic strips, and historical studies, this groundbreaking book explores the Southwest as both a real and a culturally constructed site of migration and encounter, in which the very identities of "alien" and "native" shift with each act of travel.

Eric Anderson pursues his inquiry through an unprecedented range of cultural texts. These include the Roswell spacecraft myths, Leslie Marmon Silko's Almanac of the Dead, Wendy Rose's poetry, the outlaw narratives of Billy the Kid, Apache autobiographies by Geronimo and Jason Betzinez, paintings by Georgia O'Keeffe, New West history by Patricia Nelson Limerick, Frank Norris' McTeague, Mary Austin's The Land of Little Rain, Sarah Winnemucca's Life Among the Piutes, Willa Cather's The Professor's House, George Herriman's modernist comic strip Krazy Kat, and A. A. Carr's Navajo-vampire novel Eye Killers.

America’s first Black bishop and his struggle to rebuild the African American presence inside the Episcopal Church

In 1918, the Right Reverend Edward T. Demby took up the reins as Suffragan (assistant) Bishop for Colored Work in Arkansas and the Province of the Southwest, an area encompassing Arkansas, Texas, Kansas, Oklahoma, Missouri, and New Mexico. Set within the context of a series of experiments in black leadership conducted by the Episcopal Diocese of Arkansas in the early decades of the twentieth century, Demby's tenure in a segregated ministry illuminates the larger American experience of segregation disguised as a social good.

Intent on demonstrating the industry and self-reliance of black Episcopalians to the church at large, Demby set about securing black priests for the diocese, baptizing and confirming communicants, and building schools and other institutions of community service. A gifted leader and a committed Episcopalian, Demby recognized that black service institutions, such as schools, hospitals, and orphanages, would be the means to draw African Americans back to the Episcopal Church, which they had abandoned in droves after emancipation as the church of their former masters.

For more than twenty years, hamstrung by white apathy, lack of funds, jurisdictional ambiguity, and the Great Depression, Demby doggedly tried to establish the credibility of a ministry that was as ill-conceived as it was well intended. Michael J. Beary skillfully narrates the shifting alliances within the Episcopal Church and shows how race was but one aspect of a more elemental struggle for power. He demonstrates how Demby's steadiness of purpose and non-confrontational manner gathered allies on both sides of the color line and how, ultimately, his judgment and the weight of his experience carried the church past its segregationist experiment.

Texans love the morning meal, whether it’s bacon and eggs (often eaten in a breakfast taco) or something as distinctively nontraditional as saag paneer omelets, pon haus, or goat curry. A Lone Star breakfast can be a time for eating healthy, or for indulging in decadent food and drink. And with Texas’s rich regional and cultural diversity, an amazing variety of dishes graces the state’s breakfast and brunch tables. The first Texas cookbook dedicated exclusively to the morning meal, Breakfast in Texas gathers nearly one hundred recipes that range from perfectly prepared classics to the breakfast foods of our regional cuisines (Southern, Mexican, German, Czech, Indian, and Asian among them) to stand-out dishes from the state’s established and rising chefs and restaurants.

Terry Thompson-Anderson organizes the book into sections that cover breakfast and brunch libations (with and without alcohol); simple, classic, and fancy egg presentations; pancakes, French toast, and waffles; meat lover’s dishes; seafood and shellfish; vegan dishes and sides; and pastries. The recipes reference locally sourced ingredients whenever possible, and Thompson-Anderson provides enjoyable notes about the chefs who created them or the cultural history they represent. She also offers an expert primer on cooking eggs, featuring an encounter with Julia Child, as well as a selection of theme brunches (the boozy brunch, the make-ahead brunch, New Year’s Day brunch, Mother’s Day brunch with seasonal ingredients, teenage daughter’s post-slumber party breakfast, and more). Sandy Wilson’s color photographs of many of the dishes and the chefs and restaurants who serve them provide a lovely visual counterpoint to the appetizing text.

Just remembering the crispy fried chicken and luscious peach cobblers a grandmother or aunt used to make can set your mouth watering. And since remembering is no substitute for eating, cooks across the country have turned to Cooking Texas Style to find recipes for the comfort foods we love best. Thirty years after its first publication, popular acclaim has made this collection of favorite family recipes the standard source for traditional Texas cooking.

Here are over three hundred tasty recipes from the kitchens of Candy Wagner and Sandra Marquez. You’ll find classic Texas dishes such as chicken-fried steak, barbecue, chili, guacamole, and cornbread hot with jalapeños, as well as novel, exciting ways to prepare old favorites such as Tortilla Soup, Fajitas, and Chicken and Dumplings. Organized for easy reference, all the recipes are clearly explained, simple to prepare, and simply delicious. Cooking Texas Style is an invaluable addition to the kitchen bookshelf of anyone interested in cooking—and eating—Texas style.

Whether you're hungry for down-home barbecue and Tex-Mex, or you want to try more exotic dishes such as Paella Valenciana and Thai Pesto, Texas Highways has long been a trusted source for delicious recipes that reflect wide-ranging Lone Star tastes. The state's official travel magazine published its first Texas Highways Cookbook, which has sold 20,000 copies, in 1986. Responding to the public's demand for a new collection of the magazine's recipes, the editors are pleased to bring you Cooking with Texas Highways, a compilation of more than 250 recipes that are as richly diverse and flavorful as Texas itself.

Cooking with Texas Highways samples all the major ethnic cuisines of the state with recipes from home cooks, well-known chefs, and popular restaurants. It offers a varied and intriguing selection of snacks and beverages, breads, soups and salads, main dishes, vegetables and sides, sauces and spreads, desserts, and more. A special feature of this cookbook is a chapter on Dutch-oven cooking, which covers all the basics for cooking outdoors with live coals, including seventeen mouth-watering recipes. In addition, you'll find dozens of the lovely color photographs that have long made Texas Highways such a feast for the eyes, along with tips on cooking techniques and sources for ingredients and stories about some of the folks who created the recipes. If you want to sample all the tastes of Texas, there's no better place to start than Cooking with Texas Highways.

Schoolyards have come a long way from the barren playgrounds that many people remember. Today's school campuses often feature gardens in which students can learn about native plants and wildlife, grow vegetables and fruit, explore cultural traditions, practice reading and math skills, and use their imaginations to create fun play spaces. And for a growing number of urban students, these schoolyard gardens offer the best, if not the only, opportunity to experience the natural world firsthand and enjoy its many benefits.

This book is a practical, hands-on guide for creating a variety of learning environments in the arid Southwest. Filled with clear, easy-to-use information and illustrated with photographs, drawings, and plans, the book covers everything necessary to create schoolyard gardens:

• An introduction to schoolyards as outdoor classrooms and several types of habitats, including art gardens, cultural history gardens, ecological gardens, literacy gardens, and vegetable gardens
• Design theory, including a history of garden styles, and design principles and design elements
• Beginning the design process, including identifying participants and writing a design program that sets out goals and requirements
• Conducting site research and synthesizing design elements to arrive at a final design
• Design essentials, including project funding and design features, maintenance, accessibility, safety, and project evaluation and revision
• Wildlife ecology, including elements needed for survival such as food and shelter
• Creating gardens for pollinators and other wildlife, including hummingbirds, butterflies, bees, moths, bats, and flies, as well as pest control
• Lists of native plants for various kinds of habitats and nurseries that sell native plants, as well as books, web sites, and other resources for learning more about native plants and wildlife

This guide will be essential for landscape architects, school personnel, parents, and students. Indeed, its principles can be used in designing schoolyard habitats across the country, while its information on gardening with native plants and wildlife will be useful to homeowners across the Southwest.

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.

All around us there are wild plants useful for food, medicine, and clothing, but most of us don’t know how to identify or use them. Delena Tull amply supplies that knowledge in this book, which she has now expanded to more thoroughly address plants found in New Mexico and Arizona, as well as Texas.

Extensively illustrated with black-and-white drawings and color photos, this book includes the following special features:

• Recipes for foods made from edible wild plants
• Wild teas and spices
• Wild plant dyes, with instructions for preparing the plants and dying wool, cotton, and other materials
• Instructions for preparing fibers for use in making baskets, textiles, and paper
• Information on wild plants used for making rubber, wax, oil, and soap
• Information on medicinal uses of plants
• Details on hay fever plants and plants that cause rashes
• Instructions for distinguishing edible from poisonous berries
• Detailed information on poisonous plants, including poison ivy, oak, and sumac, as well as herbal treatments for their rashes

Since the publication of his haunting, elegiac Goodbye to a River in 1960, John Graves has become one of Texas' most beloved writers, whose circle of loyal readers extends far beyond the borders of his home state. A "regional" writer only by virtue of his gift for vividly evoking the spirit of the land and its people, Mr. Graves is also admired for the unerring craftsmanship of his prose.

Now the University of Texas Press takes great pleasure in publishing A John Graves Reader to introduce his writing to a new generation of readers. This anthology contains selections from Goodbye to a River and his two other major books, Hard Scrabble (1974) and From a Limestone Ledge (1980). It also includes short stories and essays, some of which have never been published before and others that Mr. Graves has reworked especially for this book.

All of the pieces in this anthology were chosen by Mr. Graves himself to be, in his words, "representative of my writing, for better or worse." They reflect various stages of his life and writing career—youth in Texas, World War II, sojourns in New York, Mexico, and Europe during the 1940s and 1950s, and his final return to Texas as home and as subject matter—as well as recurring themes in his writing, from the land and the people to fishing, traveling, and the enduring friendships that have enriched his life.

For those who have never read John Graves, this anthology will be the perfect introduction to the range and excellence of his work. At the same time, those who have read him faithfully for many years will find new pieces to enjoy, as well as old favorites to savor once again.

From the sixteenth through the mid-nineteenth centuries, Spain, then Mexico, and finally the United States took ownership of the land from the Gulf Coast of Texas and Mexico to the Pacific Coast of Alta and Baja California—today's American Southwest. Each country faced the challenge of holding on to territory that was poorly known and sparsely settled, and each responded by sending out military mapping expeditions to set boundaries and chart topographical features. All three countries recognized that turning terra incognita into clearly delineated political units was a key step in empire building, as vital to their national interest as the activities of the missionaries, civilian officials, settlers, and adventurers who followed in the footsteps of the soldier-engineers.

With essays by eight leading historians, this book offers the most current and comprehensive overview of the processes by which Spanish, Mexican, and U.S. soldier-engineers mapped the southwestern frontier, as well as the local and even geopolitical consequences of their mapping. Three essays focus on Spanish efforts to map the Gulf and Pacific Coasts, to chart the inland Southwest, and to define and defend its boundaries against English, French, Russian, and American incursions. Subsequent essays investigate the role that mapping played both in Mexico's attempts to maintain control of its northern territory and in the United States' push to expand its political boundary to the Pacific Ocean. The concluding essay draws connections between mapping in the Southwest and the geopolitical history of the Americas and Europe.

The Mexican American orquesta is neither a Mexican nor an American music. Relying on both the Mexican orquesta and the American dance band for repertorial and stylistic cues, it forges a synthesis of the two. The ensemble emerges historically as a powerful artistic vehicle for the expression of what Manuel Peña calls the "dialectic of conflict." Grounded in ethnic and class conflict, this dialectic compels the orquesta and its upwardly mobile advocates to waver between acculturation and ethnic resistance. The musical result: a complex mesh of cultural elements—Mexican and American, working- and middle-class, traditional and contemporary.

In this book, Manuel Peña traces the evolution of the orquesta in the Southwest from its beginnings in the nineteenth century through its pinnacle in the 1970s and its decline since the 1980s. Drawing on fifteen years of field research, he embeds the development of the orquesta within a historical-materialist matrix to achieve the optimal balance between description and interpretation. Rich in ethnographic detail and boldly analytical, his book is the first in-depth study of this important but neglected field of artistic culture.

Chicano history, from the early decades of the twentieth century up to the present, cannot be explained without reference to the determined interventions of the Mexican government, asserts Gilbert G. González. In this pathfinding study, he offers convincing evidence that Mexico aimed at nothing less than developing a loyal and politically dependent emigrant community among Mexican Americans, which would serve and replicate Mexico's political and economic subordination to the United States.

González centers his study around four major agricultural workers' strikes in Depression-era California. Drawing on a wide variety of sources, he documents how Mexican consuls worked with U.S. growers to break the strikes, undermining militants within union ranks and, in one case, successfully setting up a grower-approved union. Moreover, González demonstrates that the Mexican government's intervention in the Chicano community did not end after the New Deal; rather, it continued as the Bracero Program of the 1940s and 1950s, as a patron of Chicano civil rights causes in the 1960s and 1970s, and as a prominent voice in the debates over NAFTA in the late 1980s and early 1990s.

With a bounty of locally grown meats and produce, artisanal cheeses, and a flourishing wine culture, it’s a luscious time to be cooking in Texas. From restaurant chefs to home cooks, Texans are going to local dairies, orchards, farmers’ markets, ranches, vineyards, and seafood sellers to buy the very freshest ingredients, whether we’re cooking traditional favorites or the latest haute cuisine. We’ve discovered that Texas terroir—our rich variety of climates and soils, as well as our diverse ethnic cultures—creates a unique “taste of place” that gives Texas food a flavor all its own.

Written by one of Texas’s leading cookbook authors, Terry Thompson-Anderson, Texas on the Table presents 150 new and classic recipes, along with stories of the people—farmers, ranchers, shrimpers, cheesemakers, winemakers, and chefs—who inspired so many of them and who are changing the taste of Texas food. The recipes span the full range from finger foods and first courses to soups and breads, salads, seafood, chicken, meat (including wild game), sides and vegetarian dishes, and sweets. Some of the recipes come from the state’s most renowned chefs, and all are user-friendly for home cooks. Finally, the authors and winemakers tell which recipes they turn to when opening their favorite wines.

This delicious compilation of recipes and stories of the people behind them, illustrated with Sandy Wilson’s beautiful photographs, makes Texas on the Table the must-have cookbook for everyone who relishes the flavors of the Lone Star State.