Joan Schwartz

Mary Urrutia Randelman

Authentic Cuban recipes offer a mixture of Spanish, Indian, African, Chinese, and Portuguese cuisine, from appetizers like Green Plantain Chips, to such entrees as Roast Pork Creole, to tropical rum-based drinks and desserts. Filled with reminiscences and evocative halftone photos of Randelman's childhood in pre-Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences.

More Than 200 Classic Recipes

Memories of a Cuban Kitchen

A collection of authenthic Cuban recipes opens with an introduction to the basics of Cuban food--a fusion of Spanish, Indian, African, Chinese, and Portuguese influences--and a glossary of unique Cuban ingredients.

Tom Nesmith

Greg Bak

The Archival Legacy of Terry Cook

All Shook Up

James Ryan

The advent of photography opened up new worlds to 19th century viewers, who were able to visualize themselves and the world beyond in unprecedented detail. But the emphasis on the photography's objectivity masked the subjectivity inherent in deciding what to record, from what angle and when. This text examines this inherent subjectivity. Drawing on photographs that come from personal albums, corporate archives, commercial photographers, government reports and which were produced as art, as record, as data, the work shows how the photography shaped and was shaped by geographical concerns.

Joan Schwartz

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