Bodega Stories

by Amaris Castillo

An Archaeology of Milpa Cultures

Maize and Ecological Worldbuilding in Central Mexico

by Keitlyn Alcántara

Modern Cuban

A Contemporary Approach to Classic Recipes

by Ana Quincoces

Foreword by Gloria Estefan

From Saloons to Steak Houses

A History of Tampa

by Andrew T. Huse

The Florida Vegetarian Cookbook

by Dalia Colón

Eating in the Side Room

Food, Archaeology, and African American Identity

by Mark S. Warner

Ancient Foodways

Integrative Approaches to Understanding Subsistence and Society

Edited by C. Margaret Scarry, Dale L. Hutchinson and Benjamin S. Arbuckle

The Cuban Sandwich

A History in Layers

by Andrew T. Huse, Bárbara C. Cruz and Jeff Houck

Under the Shade of Thipaak

The Ethnoecology of Cycads in Mesoamerica and the Caribbean

Edited by Michael D. Carrasco, Angélica Cibrián-Jaramillo, Mark A. Bonta and Joshua D. Englehardt

Key Lime Desserts

by Joyce LaFray

Chocolate Crisis

Climate Change and Other Threats to the Future of Cacao

by Dale Walters

Taste the Islands

Culinary Adventures in a Caribbean Kitchen

by Hugh Sinclair, Cynthia Verna and Calibe Thompson

The Columbia Restaurant Spanish Cookbook, Anniversary Edition

by Adela Hernandez Gonzmart and Ferdie Pacheco

Sallie Ann Robinson's Kitchen

Food and Family Lore from the Lowcountry

by Sallie Ann Robinson

Edible Insects and Human Evolution

by Julie J. Lesnik

Modernism and Food Studies

Politics, Aesthetics, and the Avant-Garde

Edited by Jessica Martell, Adam Fajardo and Philip Keel Geheber

Water, Cacao, and the Early Maya of Chocolá

by Jonathan Kaplan and Federico Paredes Umaña

The Mojito

by Heather McPherson

Coconuts and Collards

Recipes and Stories from Puerto Rico to the Deep South

by Von Diaz

Photographs by Cybelle Codish

Norman Van Aken's Florida Kitchen

by Norman Van Aken