A global celebration of the iconic restaurant dishes that defined the course of culinary history over the past 300 years

Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19thcentury fine dining and popular classics, to today's most innovative kitchens, both high-end and casual. Curated by experts and organized chronologically, it's both a landmark cookbook and a fascinating cultural history of dining out.

The narrative texts are by Christine Muhlke, the foreword by Mitchell Davis, and illustrations by Adriano Rampazzo

The Inka conquered an immense area extending across five modern nations, yet most English-language publications on the Inka focus on governance in the area of modern Peru. This volume expands the range of scholarship available in English by collecting new and notable research on Qullasuyu, the largest of the four quarters of the empire, which extended south from Cuzco into contemporary Bolivia, Argentina, and Chile. From the study of Qullasuyu arise fresh theoretical perspectives that both complement and challenge what we think we know about the Inka. While existing scholarship emphasizes the political and economic rationales underlying state action, Rethinking the Inka turns to the conquered themselves and reassesses imperial motivations. The book's chapters, incorporating more than two hundred photographs, explore relations between powerful local lords and their Inka rulers; the roles of nonhumans in the social and political life of the empire; local landscapes remade under Inka rule; and the appropriation and reinterpretation by locals of Inka objects, infrastructure, practices, and symbols. Written by some of South America's leading archaeologists, Rethinking the Inka is poised to be a landmark book in the field.