All Stories

  1. Reimagining Bolivian cuisine: Haute traditional food and its discontents
  2. Rethinking Creativity, Recognition, and Indigenous Heritage. A website curated and edited by Michelle Bigenho and Henry Stobart, 2014. https://www.royalholloway.ac.uk/boliviamusicip/home.aspx
  3. The Never-Ending Feast. The anthropology and archaeology of feasting, by Kaori O'Connor, 2015. London: Bloomsbury; ISBN 978-1-8478-8926-3 paperback £21.99; 239 pp., 21 b/w illus
  4. Teaching Food and Culture. Candice Lowe Swift and Richard Wilk, eds. Walnut Creek, CA: Left Coast Press, 2015, 213 pp. $39.95, paper. ISBN 978-1-62958-127-9.
  5. Sammells, Clare A. 2011. The Aymara Year Count: Calendrical Translations in Tiwanaku, Bolivia. Ethnology 50.3: 245-258.
  6. Frosted windows and compartmentalized intimacies: Forging relationships in a Bolivian restaurant in Madrid
  7. Restaurants, fields, markets, and feasts: Food and culture in semi-public spaces
  8. Bolivia
  9. Bolivia, tourism
  10. Complicating the Local: Defining the Aymara at Tiwanaku, Bolivia
  11. Ancient Calendars and Bolivian Modernity: Tiwanaku's Gateway of the Sun, Arthur Posnansky, and the World Calendar Movement of the 1930s
  12. The City of the Present in the City of the Past: Solstice Celebrations at Tiwanaku, Bolivia
  13. : Broccoli & Desire: Global Connections and Maya Struggles in Postwar Guatemala , Edward F. Fischer and Peter Benson . Stanford, CA: Stanford University Press, 2006. 224 pp. $53.00 (cloth).
  14. : Trading Roles: Gender, Ethnicity, and the Urban Economy in Colonial Potosí
  15. Political Ecology in a Yucatec Maya Community: Political Ecology in a Yucatec Maya Community
  16. Haute Traditional Cuisines: How UNESCO’s List of Intangible Heritage Links the Cosmopolitan to the Local
  17. Production, trade, reciprocity, and markets