New Releases

Baca’s music grew out of the harsh life of the borderland, and the duality of borderland music—its keening beauty—remains a recurring theme in everything he does.

This final volume in Professor Pietroni’s impressive collection explores the concept of leadership. In developing its theme, the book introduces the myth of the great leader and details the attributes of the compassionate leader.

In this volume Professor Pietroni explores the poetry of economics and politics using the metaphor of the Greek god Atlas, who carries Earth on his shoulders as punishment for being unhospitable to Perseus.

This eighth volume by Professor Pietroni focuses on why the concept of compassion is so important in our health-care system and what can be done to restore its centrality in the doctor/patient encounter.

Press, Power, and Culture in Imperial Brazil introduces recent Brazilian scholarship to English-language readers, providing fresh perspectives on newspaper and periodical culture in the Brazilian empire from 1822 to 1889.

Drawing on over fifty years of research and data collected by field-school students, Hawkins argues that two factors—cultural collapse and systematic social and economic exclusion—explain the recent religious transformation of Maya Guatemala and the style and emotional intensity through which that transformation is expressed.

Public Waters shows how, as popular hopes and dreams meet tough terrain, a central idea that has historically structured water management can guide water policy for Western states today.

In this collection of what the author calls Easy Essays, Chatfield recounts his childhood, explains the social issues that have played a significant role in his life and work, and uncovers the lack of justice he saw all too frequently.

At its heart, The Hi Lo Country is the story of the friendship between two men, their mutual love of a woman, and their allegiance to the harsh, dry, achingly beautiful New Mexico high-desert grassland.

New Mexico Food Trails takes readers and road trippers on a tour of the state with their taste buds, through towns large and small, where cooks and chefs are putting their own spin on New Mexico’s most famous ingredients and dishes.