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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.

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.

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.

A classic portrait of hunting, sport, and gentlemanly culture in the antebellum South.

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.