By focusing on the experiences of ordinary villagers as they lived-and died-during the Black Death (1345-50), Hatcher vividly places the reader directly inside those tumultuous times and describes in fascinating detail the day-to-day existence of people struggling with the tragic effects of the plague. Dramatic scenes portray how contemporaries must have felt and thought about these momentous events: what they knew and didn't know about the horrors of the disease, what they believed about death and God's vengeance, and how they tried to make sense of it all despite frantic rumors, frightening tales, and fearful sermons.

    It contains sketches of orange growers, orange botanists, orange pickers, orange packers, early settlers on Florida's Indian River, the first orange barons, modern concentrate makers, and a fascinating profile of Ben Hill Griffin of Frostproof, Florida who may be the last of the individual orange barons. McPhee's astonishing book has an almost narrative progression, is immensely readable, and is frequently amusing. Louis XIV hung tapestries of oranges in the halls of Versailles, because oranges and orange trees were the symbols of his nature and his reign. This book, in a sense, is a tapestry of oranges, too—with elements in it that range from the great orangeries of European monarchs to a custom of people in the modern Caribbean who split oranges and clean floors with them, one half in each hand.

    Henry Mayhew vowed "to publish the history of a people, from the lips of the people themselves — giving a literal description of their labour, their earnings, their trials and their sufferings, in their own 'unvarnished' language." With his collaborators, Mayhew explored hundreds of miles of London streets in the 1840s and 1850s, gathering thousands of pages of testimony from the city's humbler residents. Their stories revealed aspects of city life virtually unknown to literate society.A sprawling, four-volume history resulted from Mayhew's investigations. This extract focuses on the criminal class--pickpockets, prostitutes, rag pickers, and vagrants, whose true stories of degradation, horror, and desperation rival Dickensian fiction. A classic reference source for sociologists, historians, and criminologists, Mayhew's work is immensely readable. As Thackeray wrote, these urban vignettes conjure up "a picture of human life so wonderful, so awful, so piteous and pathetic, so exciting and terrible, that readers of romances own they never read anything like to it."

    Yet beneath the surface glitter of the Regency lay an underlying malaise, a pervasive hollowness and sense of loss, along with an explosive undercurrent of popular unrest and political radicalism.It was indeed a tempestuous, quicksilver era, haunted by war and the human wreckage of war, and by fears of Luddite violence and risings of the overtaxed, underfed poor. A time of financial uncertainty when fortunes were made and lost amid high risk and the ever-present specter of bankruptcy.And it was, memorably, a time studded with larger-than-life personalities: the aged king in his slow decline into delusion; the flamboyant Prince Regent in his extravagant Brighton Pavilion; the Duke of Wellington, hero of Waterloo; the debauched, tragically fissured Lord Byron, hero to the women of fashionable London. These and many others are brought to vibrant life in this wide-ranging, captivating social history--a history as dramatic as the times themselves.

    Includes genealogical tables, coats of arms, and royal heraldry.

    Documents relating to the alleged marriage, bearing the Prince's signature, were impounded and examined in 1866 by the Attorney General. Learned opinion at the time leaned to the view that these documents were genuine. They were then placed in the Royal Archives at Windsor; in 1910, permission was refused a would-be author who asked to see them. If George III did make such a marriage when he was Prince of Wales, before the passing of the Royal Marriages Act in 1772, then his subsequent marriage to Queen Charlotte was bigamous, and every monarch of Britain since has been a usurper, the rightful heirs of George III being his children by Hannah Lightfoot, if they ever existed.' From Britain's Royal Families Britain's Royal Families is a unique reference book. It provides, for the first time in one volume, complete genealogical details of all members of the royal houses of England, Scotland and Great Britain - from 800AD to the present. Here is the vital biographical information relating not only to each monarch, but also to every member of their immediate family, from parents to grandchildren. Drawing on countless authorities, both ancient and modern, Alison Weir explores the royal family tree in unprecedented depth and provides a comprehensive guide to the heritage of today's royal family.

    Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.     Real Food/Fake Food brings readers into the unregulated food industry, revealing that this shocking deception extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch where counterfeiting is rampant and where the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff, to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft.   Part cautionary tale, part culinary crusade, Real Food/Fake Food is addictively readable, mouth-wateringly enjoyable, and utterly relevant. Larry Olmsted convinces us why real food matters.

    Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations.EATING ON THE WILD SIDE reveals the solution--choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, EATING ON THE WILD SIDE will forever change the way we think about food.Winner of the 2014 IACP Cookbook Award in the category of "Food Matters."

    Obama invites you inside the White House Kitchen Garden and shares its inspiring story, from the first planting to the latest harvest.  Hear about her worries as a novice gardener – would the new plants even grow? Learn about her struggles and her joys as lettuce, corn, tomatoes, collards and kale, sweet potatoes and rhubarb flourished in the freshly tilled soil.  Get an unprecedented behind-the-scenes look at every season of the garden’s growth, with striking original photographs that bring its story to life.  Try the unique recipes created by White House chefs and made with ingredients just picked from the White House garden.  And learn from the White House Garden team about how you can help plant your own backyard, school or community garden.   Mrs. Obama’s journey continues across the nation as she shares the stories of other gardens that have moved and inspired her: Houston office workers who make the sidewalk bloom; a New York City School that created a scented garden for the visually impaired; a North Carolina garden that devotes its entire harvest to those in need; and other stories of communities that are transforming the lives and health of their citizens.   In American Grown, Mrs. Obama tells the story of the White House Kitchen Garden, celebrates the bounty of gardens across our nation, and reminds us all of what we can grow together.

    The great heritage of western civilization - from the Greek and Roman classics to Jewish and Christian works - would have been utterly lost were it not for the holy men and women of unconquered Ireland. In this delightful and illuminating look into a crucial but little-known "hinge" of history, Thomas Cahill takes us to the "island of saints and scholars, " the Ireland of St. Patrick and the Book of Kells. Here, far from the barbarian despoliation of the continent, monks and scribes laboriously, lovingly, even playfully preserved the west's written treasures. With the return of stability in Europe, these Irish scholars were instrumental in spreading learning. Thus the Irish not only were conservators of civilization, but became shapers of the medieval mind, putting their unique stamp on western culture.

    Adam Leith Gollner weaves business, science, and travel into a riveting narrative about one of earth’s most desired foods.Readers will discover why even though countless exotic fruits exist in nature, only several dozen varieties are vailable in supermarkets. Gollner explores the political machinations of multinational fruit corporations, exposing the hidden alliances between agribusiness and government and what that means for public health. He traces the life of mass-produced fruits – how they are created, grown, and marketed, and he explores the underworld of fruits that are inaccessible, ignored, and even forbidden in the Western world.Gollner draws readers into a Willy Wonka-like world with mangoes that taste like piña coladas, orange cloudberries, peanut butter fruits, and the miracle fruit that turns everything sour sweet, making lemons taste like lemonade. Peopled with a varied and bizarre cast of characters – from smugglers to explorers to inventors – this extraordinary book unveils the hidden universe of fruit.

    Under the influence of the obese, loose-moraled Prince of Wales (to whom Jane Austen dedicated Emma), the Regency was the apex of British decadence, an era of lavish parties and relentless bed-hopping that set a standard for elegance and vulgarity. With wit and lively style, Venetia Murray chronicles the scandals, courtships, and daily life of these aristocrats, and evokes the tempestuous times of the early industrial and French revolutions. Sumptuously illustrated with rare contemporary cartoons, prints, diaries, and caricatures, An Elegant Madness is a book readers of social history and historical romance alike will devour.

    It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks.Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious - or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen. It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Knives - perhaps our most important gastronomic tool - predate the discovery of fire, whereas the fork endured centuries of ridicule before gaining widespread acceptance; pots and pans have been around for millennia, while plates are a relatively recent invention. Many once-new technologies have become essential elements of any well-stocked kitchen - mortars and pestles, serrated knives, stainless steel pots, refrigerators. Others have proved only passing fancies, or were supplanted by better technologies; one would be hard pressed now to find a water-powered egg whisk, a magnet-operated spit roaster, a cider owl, or a turnspit dog. Although many tools have disappeared from the modern kitchen, they have left us with traditions, tastes, and even physical characteristics that we would never have possessed otherwise. Blending history, science, and anthropology, Wilson reveals how our culinary tools and tricks came to be, and how their influence has shaped modern food culture. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.

    In this sweeping tour through the world of tea, veteran tea traders Mary Lou Heiss and Robert J. Heiss chronicle tea's influence across the globe and provide a complete reference for choosing, drinking, and enjoying this beverage.The Story of Tea begins with a journey along the tea trail, from the lush forests of China, where tea cultivation first flourished, to the Buddhist temples of Japan, to the vast tea gardens of India, and beyond. Offering an insider'­s view of all aspects of tea trade, the Heisses examine Camellia sinensis, the tea bush, and show how subtle differences in territory and production contribute to the diversity of color, flavor, and quality in brewed tea. They profile more than thirty essential tea varietals, provide an in depth guide to tasting and brewing, and survey the customs and crafts associated with tea. Sharing the latest research, they discuss tea's health benefits and developments in organic production and fair trade practices. Finally, they present ten sweet and savory recipes, including Savory Chinese Marbled Eggs and Green Tea Pot de Crâme, and resources for purchasing fine tea.Vividly illustrated throughout, The Story of Tea is an engrossing tribute to the illustrious, invigorating, and elusive leaf that has sustained and inspired people for more than two thousand years.

    . . and one of nature’s last truly wild foods: the uncultivated, uncontrollable mushroom.Within the dark corners of America’s forests grow culinary treasures. Chefs pay top dollar to showcase these elusive and beguiling ingredients on their menus. Whether dressing up a filet mignon with smoky morels or shaving luxurious white truffles over pasta, the most elegant restaurants across the country now feature an abundance of wild mushrooms. The mushroom hunters, by contrast, are a rough lot. They live in the wilderness and move with the seasons. Motivated by Gold Rush desires, they haul improbable quantities of fungi from the woods for cash. Langdon Cook embeds himself in this shadowy subculture, reporting from both rural fringes and big-city eateries with the flair of a novelist, uncovering along the way what might be the last gasp of frontier-style capitalism. Meet Doug, an ex-logger and crabber—now an itinerant mushroom picker trying to pay his bills and stay out of trouble; and Jeremy, a former cook turned wild food entrepreneur, crisscrossing the continent to build a business amid cutthroat competition; their friend Matt, an up-and-coming chef whose kitchen alchemy is turning heads; and the woman who inspires them all. Rich with the science and lore of edible fungi—from seductive chanterelles to exotic porcini—The Mushroom Hunters is equal parts gonzo travelogue and culinary history lesson, a rollicking, character-driven tour through a world that is by turns secretive, dangerous, and tragically American.