A Hinterland History: The Socioeconomic Evolution of Báez, Cuba, from the 18th Century to the 1950s , Lecture by Nancy Regal

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An Institutional, Socio-economic, and Legal Analysis of Fisheries Co-management and Regulation in the Gulf of Nicoya, Costa Rica

Marine Areas for Responsible Artisanal Fishing (AMPR) have emerged as a new model for co-managing small-scale fisheries in Costa Rica, one that involves collaboration between fishers, government agencies and NGOs. This thesis aims to examine the context for collective action and co-management by small-scale fishers; evaluate the design, implementation, and enforcement of AMPRs; and conduct a linguistic analysis of fisheries legislation. The present work relies on the analysis of several types of qualitative data, including interviews with 23 key informants, rapid rural assessments, and legal documents. Findings demonstrate the strong influence of economic factors for sustaining collective action, as well as the importance of certain types of external organizations for community development and co-management. Additionally, significant enforcement gaps and institutional deficiencies were identified in the work of regulating agencies. Legal analysis suggests that mechanisms for government accountability are unavailable and that legal discourse reflects some of the most salient problems in management.

Civilizing the tropics: The highlanders' failed attempt to transform the Colombian Amazon, 1850--1930

The subject of this dissertation is the nature of the environmental transformations, both symbolic and physical, that took place in Colombia between 1850 and 1930. This period begins with the attempt by the Colombian elite to leave behind colonial ties, overcome economic disorganization, and link Colombia to the international market. These efforts were part of a general project to “civilize” this tropical country. The period closes with the transition toward an industrialization and urbanization process led by the Colombian state during the 1930s. ^ Frequently, environmental studies as an academic field are dominated by biological concerns. However, most environmental thinking accepts their interdisciplinary nature. Under this framework not only spatial but also symbolic concerns are key elements in understanding environmental transformations. ^ This study finds that despite several attempts to transform the Colombian landscape physically, most of the substantive changes were localized and circumscribed to the Andean region. Other changes were mainly symbolic. This dissertation thus uses the Amazon as one of several regions that did not experience significant changes in the forest canopy. While highlanders originally dreamed of the Amazon as an untapped El Dorado, their failed attempts to exploit the region caused them to imagine it as a nightmarish “green hell”. ^ This dissertation concentrates on three pairs of concepts: tropicality/civilization, landscape/territory, and symbolic/material changes. It presents both a general vision of Colombia and case studies of three regions: Cundinamarca, and Cauca Valley are used to compare with the Amazon region that is developed at length. Whereas mainstream Colombian histories have either fixated on the Andean highlands or, in a relegated second place, on the Caribbean region, this dissertation attempts to significantly contribute to the historiography of Colombia by focusing on the largely neglected Amazonian region. ^ To understand imageries about Colombia's landscape, the dissertation relies on travel writings, chorographic descriptions and maps. It also makes uses legal documents and other published primary sources, including literary pieces and memoirs. ^

The Chef In Society: Origins And Development

In his discourse - The Chef In Society: Origins And Development - Marcel R. Escoffier, Graduate Student, School of Hospitality Management at Florida International University, initially offers: “The role of the modern professional chef has its origins in ancient Greece. The author traces that history and looks at the evolution of the executive chef as a manager and administrator.” “Chefs, as tradespersons, can trace their origins to ancient Greece,” the author offers with citation. “Most were slaves…” he also informs you. Even at that low estate in life, the chef was master of the slaves and servants who were at close hand in the environment in which they worked. “In Athens, a cook was the master of all the household slaves…” says Escoffier. As Athenian influence wanes and Roman civilization picks-up the torch, chefs maintain and increase their status as important tradesmen in society. “Here the first professional societies of cooks were formed, almost a hierarchy,” Escoffier again cites the information. “It was in Rome that cooks established their first academy: Colleqium Coquorum,” he further reports. Chefs, again, increase their significance during the following Italian Renaissance as the scope of their influence widens. “…it is an historical fact that the marriage of Henry IV and Catherine de Medici introduced France to the culinary wonders of the Italian Renaissance,” Escoffier enlightens you. “Certainly the professional chef in France became more sophisticated and more highly regarded by society after the introduction of the Italian cooking concepts.” The author wants you to know that by this time cookbooks are already making important inroads and contributing to the history of cooking above and beyond their obvious informational status. Outside of the apparent European influences in cooking, Escoffier also ephemerally mentions the development of Chinese and Indian chefs. “It is interesting to note that the Chinese, held by at least one theory as the progenitors of most of the culinary heritage, never developed a high esteem for the position of chef,” Escoffier maintains the historical tack. “It was not until the middle 18th Century that the first professional chef went public. Until that time, only the great houses of the nobility could afford to maintain a chef,” Escoffier notes. This private-to-public transition, in conjunction with culinary writing are benchmarks for the profession. Chefs now establish authority and eminence. The remainder of the article devotes itself to the development of the professional chef; especially the melding of two seminal figures in the culinary arts, Cesar Ritz and August Escoffier. The works of Frederick Taylor are also highlighted.