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It is an ambitious book that would try to cover the Conquest of Mexico, the rise and fall of the country’s hacienda system, the emergence of the Virgen de Guadalupe, the intricacies of Emiliano Zapata’s role in the Mexican Revolution, and the exodus of women from rural regions in the mid-1960s to look for work as ‘household help’ in the nation’s fast-growing capital city.
It is difficult to believe now that generations of scholars in the 20th century argued with insistence that the indigenous cultures of the Americas were destroyed by European imperial expansion.
Although most Americans take pride in being ‘a nation of immigrants’ (a slogan apparently popularized by John F. Kennedy), the process of immigration causes perennial controversy in the United States. That is true even in New York City, which would not exist without it, and which stars in many historical narratives of it.
Across the 17th century, more than 350,000 English people went to America. Yet many, if not most of those who went brought with them a keen sense of their bringing ‘Englishness’ with them, rather than transforming into ‘Americans’. Emigrants travelled to the New World for a variety of reasons.
Essay collections are always a mixed bag, and this one is more muddled than most. The warning signs are clear. The volume is part of a series ominously titled ‘Austrian Studies in English’. Six of the 15 essays were papers presented at a 2010 conference of the same name at the University of Vienna.
In the latest of our occasional Reviews in History podcast series, Anthony McFarlane talks to Felipe Fernandez-Armesto about his new book, Our America: A Hispanic History of the United States.
Felipe Fernández-Armesto (born 1950) is a British historian and author of several popular works of revisionist history.
Reading and Writing Recipe Books, 1550–1800 includes 11 rigorously documented essays addressing a genre that began to attract attention following Susan Leonardi’s 1989 article, ‘Recipes for reading: Summer pasta, lobster a la Riseholme, and Key Lime Pie’.(1) The editors, Michelle DiMeo and Sarah Pennell, seek to demonstrate how far the study of medical/culinar