This book is about life in the Victorian World when the British Empire never slept or the sun never set on it. America in the Victorian World was still a colony and indeed wanting to become its own in identity. The book plays an important role in explaining that the rules and manner system of America was very similar to the British at least in the old families of Boston and Philadelphia. This highly entertaining little book is great for those just starting to learn about the Victorian culture.

    Instead, Barber proposes Americans should move to the 'third plate,' a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat.

    The problem, according to botanist James Wong, is that many conventional gardening practices are based on pure myth or faulty science. They create bumper crops at the expense of flavor and nutrition. It doesn't have to be that way.After trial and error of cutting-edge horticultural techniques and extensive review of more than 2,000 journal papers from around the globe, Wong turns the tables on old-school advice with a radical new system that transforms the flavor and nutrition of homegrown produce."Grow for Flavor" shows the simple steps and innovative methods that yield tasty harvests beyond dreams and, best of all, the methods involve less effort, are strictly organic and can be mastered easily by newbie gardeners. The goal is maximum flavor with minimum labor.Consider these examples: For tomatoes 150 percent sweeter with 50 percent more vitamin C, ditch the tomato food and use molasses, aspirin sprays, and a bit of salt water. For strawberries 20 percent bigger with 100 times the aroma, plant in acidic soil in full sun with a skirt of red plastic mulch. For super-healthy berries with 300 percent more antioxidants than grocery store varieties, plant Rubel blueberries. For maximum flavor and sweetness, harvest beets early and carrots late."Grow for Flavor" is more than tips from a gardening expert. It overflows with practical information and inspirational advice -- an essential for all gardeners.

    But most killers are not shadowy figures stalking the streets with a lust for blood. Many are ordinary citizens driven to the ultimate crime by circumstance, a fit of anger or a desire for revenge. Their crimes, overshadowed by the few, sensational cases, are ignored, forgotten or written off.This book examines all the known murders in London in 1888 to build a picture of society. Who were the victims? How did they live, and how did they die? Why did a husband batter his wife to death after she failed to get him a cup of tea? How many died under the wheels of a horse-driven cab? Just how dangerous was London in 1888?

    In luminous, razor-sharp prose, Nordhaus explores the vital role that honeybees play in American agribusiness, the maintenance of our food chain, and the very future of the nation. With an intimate focus and incisive reporting, in a book perfect for fans of Eric Schlosser’s Fast Food Nation, Michael Pollan’s The Botany of Desire,and John McPhee’s Oranges, Nordhaus’s stunning exposé illuminates one the most critical issues facing the world today,offering insight, information, and, ultimately, hope.

    Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist.Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips.The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world.From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers.

    It is the most complete source of step-by-step information about growing, processing, cooking, and preserving homegrown foods from garden, orchard, field, or barnyard. This book is so basic, so thorough, so reliable, that it deserves a place in every home whether country, city, or in between. Carla Emery started writing The Encyclopedia of Country Living in 1969 during the back-to-the-land movement of that time. She continued to add content and refine the information over the years ad the book went from a self-published mimeographed document to a book published by Bantam and then Sasquatch. The 10th Edition reflects the most up-to-date and the most personal version of the book that became Carla Emery’s life work. It is the original manual of basic country skills that have proved essential and necessary for people living in the country and the city, and everywhere in between. The practical advice in this exhaustive reference tool includes how to cultivate a garden, buy land, bake bread, raise farm animals, make sausage, can peaches, milk a goat, grow herbs, churn butter, build a chicken coop, catch a pig, cook on a wood stove, and much, much more.

    Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of foods, from appetizers and soups, to desserts and spice wine. They come largely from English and French manuscripts, but some recipes are from sources in Arabia, Catalonia and Italy. The recipes will appeal to cordon-bleus and less experienced cooks, and feature dishes for both bold and timourous palates.The approach to cooking is entirely practical. The emphasis of the book is on making medieval cookery accessible by enabling today's cooks to produce authentic medieval dishes with as much fidelity as possible. All the ingredients are readily available; where some might prove difficult to find, suitable substitutes are suggested. While modern ingredients which did not exist in the Middle Ages have been excluded (corn starch, for example), modern time and energy saving appliances have not. Authenticity of composition, taste, and appearance are the book's main concern.Unlike any other published book of medieval recipes, Pleyn Delit is based on manuscript readings verified by the authors. When this was not possible, as in the case of the Arabic recipes, the best available scholarly editions were used. The introduction provides a clear explanation of the medieval menu and related matters to bring the latest medieval scholarship to the kitchen of any home. Pleyn Delit is a recipe book dedicated to pure delight - a delight in cooking and good food.

    His research helped to define--and continues to give depth to--the area of American studies concerned with the links between scientific and technological advances, and the way society and culture both determine these links. The Machine in the Garden fully examines the difference between the pastoral and progressive ideals which characterized early 19th-century American culture, and which ultimately evolved into the basis for much of the environmental and nuclear debates of contemporary society.This new edition is appearing in celebration of the 35th anniversary of Marx's classic text. It features a new afterword by the author on the process of writing this pioneering book, a work that all but founded the discipline now called American Studies.

    There, Henry Brockman and his family — five generations of farmers, including sister Terra — farm in a way that produces healthy, nutritious food without despoiling the land. Terra Brockman tells their story in the form of a yearlong diary/memoir — with recipes — that takes readers through each season of life on the farm. Studded with vignettes, photographs, family stories, and illustrations of the farm's vivid plant life, the book is a one-of-a-kind treasure that will appeal to readers of Michael Pollan, E. B. White, Gretel Ehrlich, and Sandra Steingraber. The book opens a window into what sustainable farming really entails and why it is vital and relevant to everyone who eats. Though rooted in the rolling oak-hickory hills and fertile fields and flood plains of the Mackinaw River Valley, the book ranges widely, incorporating literary, scientific, and culinary reflections occasioned by the week-by-week events of farm life.

    They distill more than 20 years of research and first-hand accounts from the most biodiverse ecosystems on Earth into straightforward principles and guidance for confronting our culture of hyper-novelty.For evolutionary biologists Heather Heying and Bret Weinstein, the cause of our woes is clear: the modern world is out of sync with our ancient brains and bodies. We evolved to live in clans, but today most people don't even know their neighbors' names. Differences between the sexes once served a necessary evolutionary purpose, but today many dismiss the concept of biological sex as offensive. The cognitive dissonance spawned by trying to live in a society we're not built for is killing us.

    Instead of pills, reach for:Cinnamon Tea to soothe your throat . . . Garlic Hummus to support your immune system . . . Ginger Lemon Tea for cold and flu symptoms . . . Cayenne Salve to relieve sore muscles . . . Cardamom Chocolate Mousse Cake for heart health . . . A glass of Spiced Cold Brew Coffee as a powerful antioxidant . . .Alchemy of Herbs will show you how to transform common ingredients into foods and remedies that heal. What were once everyday flavorings will become your personal kitchen apothecary. While using herbs can often seem complicated or costly, this book offers a way to learn that’s as simple and inexpensive as cooking dinner.With the guidance of herbalist Rosalee de la Forêt, you’ll understand how to match the properties of each plant to your own unique needs, for a truly personalized approach to health for you and your family. In addition to offering dozens of inspiring recipes, Rosalee examines the history and modern-day use of 29 popular herbs, supporting their healing properties with both scientific studies and in-depth research into herbal energetics.   Grow your knowledge of healing herbs and spices and start using nature’s pharmacy to feed, heal, and nurture your whole family!

    Going right up to the present day, and including both natural and man-made features, it demonstrates the sometimes subtle, sometimes radical ways in which people, flora, fauna, climate, soils, and other physical conditions have played a role in shaping the landscape. "...quirky and rewarding...full of answers to questions that others have not had the wit to ask."--Economist. "One thing is certain: no one would be wise to write further on our natural history...without thinking very hard about what is contained in these authoritative pages."--Country Life.

    It may not have been the result of deliberate government policy, yet British ‘obtuseness, short-sightedness and ignorance’ – and stubborn commitment to laissez-faire ‘solutions’ – largely caused the disaster and prevented any serious efforts to relieve suffering. The continuing impact on Anglo-Irish relations was incalculable, the immediate human cost almost inconceivable. In this vivid and disturbing book Cecil Woodham-Smith provides the definitive account.‘A moving and terrible book. It combines great literary power with great learning. It explains much in modern Ireland – and in modern America’ - D.W. Brogan.

    The definitive book on early English herbalism in cookery and medicine.