How To Make A New Spain

"As we enter the material worlds of Spanish colonizers, we should get to know a little bit about the colonizers themselves. In this chapter, I characterize the economic standing of colonizers, focusing on their wealth and the kinds of things on which they spent or invested their money. To address issues of wealth, it will be necessary to study the kinds of coin and other media of exchange that were in use in sixteenth-century Mexico City. The people compiling the probate inventories that form the basis of this study measured and recorded the value of each item in material terms: the amount of gold that would be necessary to purchase a person's belongings. They translated each decedent's net worth into coin in official documents, with the intent of communicating and sending the value of the decedent's belongings to his or her family in Spain. Calculating the value of a decedent's belongings as gold also helped the church and the Spanish crown collect some revenue from a person's estate, through donations to the church and taxes to the king"--

"As we enter the material worlds of Spanish colonizers, we should get to know a little bit about the colonizers themselves. In this chapter, I characterize the economic standing of colonizers, focusing on their wealth and the kinds of things on which they spent or invested their money. To address issues of wealth, it will be necessary to study the kinds of coin and other media of exchange that were in use in sixteenth-century Mexico City. The people compiling the probate inventories that form the basis of this study measured and recorded the value of each item in material terms: the amount of gold that would be necessary to purchase a person's belongings. They translated each decedent's net worth into coin in official documents, with the intent of communicating and sending the value of the decedent's belongings to his or her family in Spain. Calculating the value of a decedent's belongings as gold also helped the church and the Spanish crown collect some revenue from a person's estate, through donations to the church and taxes to the king"--

Offers a new reading of the history of the colonization of North America and the dispossession of its indigenous peoples.

Description of the Kingdom of New Spain of 1774 is a rare, exciting, and colorful addition to the field of Hispanic literature. The original Spanish text, entitled Idea compendiosa del Reyno de Nueva España, is here translated into English and brings to the reader many historical and social aspects of colonial Mexico.

“Brings to life—with real heart, history and technique—an astonishing look at the legacy of Spain’s flavorful meats.” —José Andrés, 2011 “Outstanding Chef,” James Beard Foundation Charcutería: The Soul of Spain is the first book to introduce authentic Spanish butchering and meat-curing techniques to the American market. Included are more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides, and centuries-old Spanish cityscapes. Author Jeffrey Weiss has written an entertaining, extravagantly detailed guide on Spain’s unique cuisine and its history of charcutería, which is deservedly becoming more celebrated on the global stage. While Spain stands porky cheek-to-jowl with other great cured-meat-producing nations like Italy and France, the charcuterie traditions of Spain are perhaps the least understood of this trifecta. Americans have most likely never tasted the sheer eye-rolling deliciousness that is cured Spanish meats: chorizo, the garlic-and-pimentón-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamón, the acorn-scented, modern-day crown jewel of Spain’s charcutería legacy. Charcutería: The Soul of Spain is a collection of delicious recipes, uproarious anecdotes, and time-honored Spanish culinary traditions. The author has amassed years of experience working with the cured meat traditions of Spain, and this book will surely become a standard guide for both professional and home cooks. “A lovely, loving, fascinating, and, most all, useful book all lovers of the craft should be grateful for.” —Michael Ruhlman, James Beard Award-winning author of Ruhlman’s Twenty

"A Guide to the Historical Geography of New Spain is a basic reference work on Mexican colonial history. Completely revised, it examines the administrative divisions constituting the government of New Spain (now central and southern New Mexico) as they were before the introduction of the intendancy system in 1786.

This Oxford Handbook comprehensively examines the field of Latin American history.

An exceptionally valuable research tool for scholars. The noted Jesuit historian has translated the rules and precepts that governed the mission expansion in the 1600s and 1700s in northwestern Mexico, and has added authoritative commentary to make this work literally a "manual on the missions."

This updated edition offers an accessible and richly illustrated study of Mexico's political, social, economic and cultural history.

Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés. In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking. In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, José shows us the land of the great Don Quixote, where a magical flower produces precious saffron. The dishes of Made in Spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket. With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is an indispensable addition to any cookbook collection.