John Thomas Biggers (1924–2001) was a major African American artist who inspired countless others through his teaching, murals, paintings, and drawings. After receiving conventional art training at Hampton Institute and Pennsylvania State, he had his personal and artistic breakthrough in 1957 when he spent six months in the newly independent country of Ghana. From this time forward, he integrated African abstract elements with his rural Southern images to create a personal iconography. His new approach made him famous, as his personal discovery of African heritage fit in well with the growing U.S. civil rights movement. He is best known for his murals at Hampton University, Winston-Salem University, and Texas Southern, but the drawings and lithographs that lie behind the murals have received scant attention—until now. Theisen interviewed Dr. Biggers during the last thirteen years of his life, and was welcomed into his studio innumerable times. Together, they selected representative works for this volume, some of which have not been previously published for a general audience. After his death in 2001, his widow continued to work closely with Theisen, resulting in a book that is intimate and informative for both the scholar and the student.

Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? Based on corn, squash, tomatoes, beans, and lean meats, the everyday diet of the first Americans was remarkably close to the recommendations for healthy eating we hear about every day. Now for the first time, cooks can use the secrets of the Aztecs in today’s kitchen, thanks to Kris Rudolph’s thoroughly researched cookbook. And because cooks from both sides of the border will be eager to try these recipes, Rudolph presents the recipes and text in Spanish on facing pages. The book opens with a short introduction outlining the history of Mexican cooking, followed by an overview of healthy eating habits, a description of the most common ingredients, and a useful guide to planning for parties. The fifty recipes cover everything from appetizers to after-dinner refreshers and each includes the number of calories, amounts of total fat and saturated fat, grams of carbohydrates, and amount of fiber. Rudolph suggests low-fat and low-carbohydrate alternatives, as well as ways to vary the spiciness.