Anthropology and History in Yucatán is a collection of ten essays that offer new evidence and interpretations of the survival and adaptation of lowland Maya culture from its earliest contact with the Spanish to the 1970s. These case studies reflect a growing interest in the use of historical approaches in the development of models of cultural change that will integrate archaeological, historical, and ethnographic data.

The portrait of the Maya emerging from this collection is that of a remarkably vital people who have skillfully resisted total incorporation with their neighbors and who continue even today to emphasize their cultural independence and historical uniqueness. In his introduction, Grant D. Jones synthesizes previous studies of the anthropological history of Yucatán and summarizes the theoretical issues underlying the volume. Section I, which focuses on continuity and change in the boundaries of Maya ethnicity in Yucatán, includes contributions by the late Sir Eric Thompson, France V. Scholes, and O. Nigel Bolland. Section II presents comparative regional perspectives of Maya adaptations to external forces of change and contains essays by D. E. Dumond, Grant D. Jones, James W. Ryder, and Anne C. Collins. In the closing section, three articles, by Victoria Reifler Bricker, Allan F. Burns, and Irwin Press, treat Maya concepts of their own history.

Throughout the book, the authors demonstrate that models far more complex than Robert Redfield’s folk-urban continuum must be developed to account for the great regional variations in responses by the Maya to the pressures of economic, cultural, and political control as exerted by Spanish, Mexican, Guatemalan, and British authorities over the past four centuries. The essays demonstrate a variety of methodological approaches that will be of interest to historians, ethnohistorians, ethnologists, archaeologists, and those who have a general interest in the survival of Maya culture.

Winner, James Beard Foundation Best Cookbook of the Year Award, 2015
James Beard Foundation Best International Cookbook Award, 2015
The Art of Eating Prize for Best Food Book of the Year, 2015

The Yucatán Peninsula is home to one of the world's great regional cuisines. With a foundation of native Maya dishes made from fresh local ingredients, it shares much of the same pantry of ingredients and many culinary practices with the rest of Mexico. Yet, due to its isolated peninsular location, it was also in a unique position to absorb the foods and flavors of such far-flung regions as Spain and Portugal, France, Holland, Lebanon and the Levant, Cuba and the Caribbean, and Africa. In recent years, gourmet magazines and celebrity chefs have popularized certain Yucatecan dishes and ingredients, such as Sopa de lima and achiote, and global gastronomes have made the pilgrimage to Yucatán to tantalize their taste buds with smoky pit barbecues, citrus-based pickles, and fiery chiles. But until now, the full depth and richness of this cuisine has remained little understood beyond Yucatán's borders.

An internationally recognized authority on Yucatecan cuisine, chef David Sterling takes you on a gastronomic tour of the peninsula in this unique cookbook, Yucatán: Recipes from a Culinary Expedition. Presenting the food in the places where it’s savored, Sterling begins in jungle towns where Mayas concoct age-old recipes with a few simple ingredients they grow themselves. He travels over a thousand miles along the broad Yucatán coast to sample a bounty of seafood; shares “the people’s food”at bakeries, chicharronerías, street vendors, home restaurants, and cantinas; and highlights the cooking of the peninsula’s three largest cities—Campeche, Mérida, and Valladolid—as well as a variety of pueblos noted for signature dishes. Throughout the journey, Sterling serves up over 275 authentic, thoroughly tested recipes that will appeal to both novice and professional cooks. He also discusses pantry staples and basic cooking techniques and offers substitutions for local ingredients that may be hard to find elsewhere. Profusely illustrated and spiced with lively stories of the region’s people and places, Yucatán: Recipes from a Culinary Expedition is the long-awaited definitive work on this distinctive cuisine.