Randolph B. “Mike” Campbell has spent the better part of the last five decades helping Texans rediscover their history, producing a stream of definitive works on the social, political, and economic structures of the Texas past. Through meticulous research and terrific prose, Campbell’s collective work has fundamentally remade how historians understand Texan identity and the state’s southern heritage, as well as our understanding of such contentious issues as slavery, westward expansion, and Reconstruction. Campbell’s pioneering work in local and county records has defined the model for grassroots research and community studies in the field. More than any other scholar, Campbell has shaped our modern understanding of Texas. In this collection of seventeen original essays, Campbell’s colleagues, friends, and students offer a capacious examination of Texas’s history—ranging from the Spanish era through the 1960s War on Poverty—to honor Campbell’s deep influence on the field. Focusing on themes and methods that Campbell pioneered, the essays debate Texas identity, the creation of nineteenth-century Texas, the legacies of the Civil War and Reconstruction, and the remaking of the Lone Star State during the twentieth century. Featuring some of the most well-known names in the field—as well as rising stars—the volume offers the latest scholarship …

This delightful collection captures the flavor and diversity of the cuisine of the Lone Star State. The Texas Cookbook presents recipes ranging from down-home cooking to high-class affairs, from regional favorites to ethnic specialties. Mary Faulk Koock traveled throughout Texas gathering recipes from ranch kitchens and city hostesses. Scattered among these are the author’s anecdotes from her vast and varied encounters with the famous and influential. In Austin John Henry Faulk, the author’s brother, savors Quail Pie with J. Frank Dobie, Walter Prescott, Roy Bedichek, and Mody Boatright. Fort Worth’s Van Cliburn enjoys the hostess’ biscuits and offers his own recipe for a whole-wheat variety. Here is Lady Bird Johnson’s Peach Ice Cream (the LBJ Ranch) and some expected classics such as Lee’s Chili (Amarillo), Venison Roast (the King Ranch), and Black-eyed Peas with Okra (Austin). But you will also find the unusual in Roasted Wild Turkey (the Hill Country), Fried Apricot Pies (Fredericksburg), and Watermelon Rind Preserves (Luling). Regional contributions shine in Sauerbraten (Kerrville), Salsa Brava (Brownsville) and Crawfish Etouffee (Beaumont). At the home of friends in Dallas Koock reveals the recipe for Chicken Cannelloni served after an opera. We share in her delight with Persimmon Salad in San …

Book describing the Texas Folklore Society "includes the publishing history of the TFS books, anecdotes about the gatherings of the Society [...] and the emphasis on singing beginning at Society gatherings" (inside the front cover). The index begins on page 311.

A history of the institution of the University of North Texas, featuring photographs of people and events on campus and charting its development from the Texas Normal College to its role in the sciences, mathematics, humanities, social sciences and teacher education, amongst others.