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fowe Society
2004 Annual Dinner
Franklin W. Knight
Franklin W. Knight joined the history department faculty of the Johns Hopkins
University in Baltimore in 1973 and in 1991 was appointed the Leonard and Helen R.
Stulman Professor of History A graduate of the University College of the West
Indies London [B.A.(Hons.) 19641, he gained the M.A. (1965) and Ph.D. (1969) degrees
from the University of Wisconsin in Madison.
Dr. Knights research interests focus on social, political and cultural aspects of Latin
America and the Caribbean, especially after the eighteenth century as well as on
American slave \ i*Ite% 1 in their comparative dimensions.
His major publications include Slave Society in Cuba during the Nineteenth
Century; The Caribbean: The Genesis of a Fragmented Nationalism; and UNESCO
General History of the Caribbean, volume Ill: The Slave Societies of the Caribbean.
lie is currently writing Spanish American Creole Society in Cuba, 1740 1840 and the
Rise of American Nationalism.
Hits an,l\',ss of Latin American and Caribbean problems have been aired on National
Public Radio, the Voice of America, the British Broadcasting Corporation, the
McNeill/Lehrer Report and C-Span. He has served as academic consultant to a number
of television series including Columbus and the Age ( tP ,I i\01 and The Buried Mirror.
SProgram for the Evening
Reception
Welcome
Dale Canelas, director of UF Libraries
Dinner
Dessert
Remarks
Robert Shaddy, chair, Special and Area Studies Collections
Introduction of the Board of Directors and Speaker
Franklin W. Knight, speaker
111l \
Asparagus spears wrapped in thinly sliced ham
Pet ite cherry tomatoes filled with roasted red pepper cream cheese and salmon mousse
Celery stuffed with pimiento cheese spread or cream cheese
Southwest shrimp on a chip nacho chips with ajalapeno cream cheese dip,
fresh shrimp and cilant ro
Wine Service
South Seas tropical greens with fresh berries, nuts and oranges served with sesame vinaigrette
Chef carved pepper-coated sirloin of beef with mushroom ragout
Boneless breast of chicken with mango sauce
Coconut fried shrimp with tropical Jamaicanjerk pork medallions
Sugar reef vegetable fritters with garlic lime sauce
Trinidad rice pilaf
Sweet glazed baby carrots
Fresh green beans with roasted red peppers and sweet onions
Breads and butter
Jamaican lime pie with cream and tropical fruit garnish
Regular and decaf coffee, iced tea, tropical punch, and water
COVER
Illust ration from Vistas do Habana, 1841, by L. Cuevas.
From the Rare Book Collection in the Department of Special and Area Studies Collections
University of Florida George A. Smathers Libraries
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