This book engages with new ways of thinking about boundaries of the early modern Hispanic past, looking at current scholarly techniques.

Northwest Arkansas' High South cuisine is replete with nostalgia, fresh ingredients, tall tales and rural roots. In the 1890s, Ozark apples fed the nation. Welch's Concord grapes grew in Arkansas vineyards. Local poultry king, Tyson, still satisfies America's chicken craving. Discover timeless Ozark traditions in the realms of forest, farm and table. Local chef turned author Erin Rowe recounts her culinary adventures stomping grapes, canning hominy, picking Muscadines, gathering wild watercress and tracking honeybees. Featuring fifty heirloom recipes dating as far back as the early 1800s,...