Bringing her readers to the impoverished slopes above the modern plantation town of Bom Jesus de Mata, where she has worked on and off for 25 years, Nancy Scheper-Hughes follows three generations of shantytown women as they struggle to survive through hard work, cunning and triage. It is a story of class relations told at the most basic level of bodies, emotions, desires and needs. Most disturbing – and controversial – is her finding that mother love, as conventionally understood, is something of a bourgeois myth, a luxury for those who can reasonably expect, as these women cannot, that their infants will live.

    But the expedition went horribly wrong: Delayed by a hurricane, knocked off course by a colossal error of navigation, and ultimately doomed by a disastrous decision to separate the men from their ships, the mission quickly became a desperate journey of survival. Of the four hundred men who had embarked on the voyage, only four survived-three Spaniards and an African slave. This tiny band endured a horrific march through Florida, a harrowing raft passage across the Louisiana coast, and years of enslavement in the American Southwest. They journeyed for almost ten years in search of the Pacific Ocean that would guide them home, and they were forever changed by their experience. The men lived with a variety of nomadic Indians and learned several indigenous languages. They saw lands, peoples, plants, and animals that no outsider had ever before seen. In this enthralling tale of four castaways wandering in an unknown land, Andres Resendez brings to life the vast, dynamic world of North America just a few years before European settlers would transform it forever.

    Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

    Puglisi opened restaurant Relæ in 2010 on a rough, run-down stretch of one of Copenhagen’s most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable, and plant-centric food of the highest quality—in a setting that was devoid of the pretention and frills of conventional high-end restaurant dining. Relæ was an immediate hit, and Puglisi’s “to the bone” ethos—which emphasized innovative, substantive cooking over crisp white tablecloths or legions of water-pouring, napkin-folding waiters—became a rallying cry for chefs around the world.Today the Jægersborggade—where Relæ and its more casual sister restaurant, Manfreds, are located—is one of Copenhagen’s most vibrant and exciting streets. And Puglisi continues to excite and surprise diners with his genre-defying, wildly inventive cooking.Relæ is Puglisi’s much-anticipated debut: like his restaurants, the book is honest, unconventional, and challenges our expectations of what a cookbook should be. Rather than focusing on recipes, the core of the book is a series of interconnected “idea essays,” which reveal the ingredients, practical techniques, and philosophies that inform Puglisi’s cooking. Each essay is connected to one (or many) of the dishes he serves, and readers are invited to flip through the book in whatever sequence inspires them—from idea to dish and back to idea again. The result is a deeply personal, utterly unique reading experience: a rare glimpse into the mind of a top chef, and the opportunity to learn the language of one of the world’s most pioneering and acclaimed restaurants.

    It covers the historic 2008 Presidential campaign and election while looking ahead to assess what the shifting political winds have in store for the future of the major political parties and Americans' political views.

    An internationally acclaimed playwright, Eduardo Machado has grappled with questions of identity, loss and resistance throughout his life and work. He hasmore than any other playwrightbeen able to convey the experiences of both the Cubans who chose to stay in Cuba and those who chose to leave. His fearless style and unabashed politicism in the face of dissent have made him a controversial figure to the Cubans and Americans on opposite sides of an intense conflict. In his memories and in his more recent travels to Cuba, he has found that the most natural means of connecting with todays Cuban experience is through food. Machado says, When I taste something I havent tasted in twenty years, I cant resist that connection to the past, to the conflict, to the identity that is mine. I know the feeling as I taste the flavor. There are no arguments, no political controversies, just the real sensation. If its that complex, it must be Cuban. To any exile, food represents not only the lost comfort of home, but the best chance to reclaim it. The stories of Machados lifefrom child of privilege in pre-Revolutionary Cuba; to exile in Los Angeles; to actor, director, playwright and professor in New Yorkare interleaved with recipes for the meals that have enriched him. Every recipe has been updated for the modern home cook, enabling us to recreate the flavors of traditional Cuban dishes such as Machados favorite roast pork and his grandfathers arroz con pollo, as well as the cuisine of necessity he encountered in 1960s suburban America: Velveeta, SPAM, and otherprocessed wonders. What emerges is a larger picture of what it means to be a Latino in America today. For anyone who has ever longed for a home, real or imagined, Tastes Like Cuba delivers a fascinating story of two worldsand one delectable life.

    Unparalleled in scope and written for the traveler, student, and expert alike, the collection offers a comprehensive guide to the history and culture of Mexico—including its difficult, uneven modernization; the ways the country has been profoundly shaped not only by Mexicans but also by those outside its borders; and the extraordinary economic, political, and ideological power of the Roman Catholic Church. The book looks at what underlies the chronic instability, violence, and economic turmoil that have characterized periods of Mexico’s history while it also celebrates the country’s rich cultural heritage.A diverse collection of more than eighty selections, The Mexico Reader brings together poetry, folklore, fiction, polemics, photoessays, songs, political cartoons, memoirs, satire, and scholarly writing. Many pieces are by Mexicans, and a substantial number appear for the first time in English. Works by Octavio Paz and Carlos Fuentes are included along with pieces about such well-known figures as the larger-than-life revolutionary leaders Pancho Villa and Emiliano Zapata; there is also a comminiqué from a more recent rebel, Subcomandante Marcos. At the same time, the book highlights the perspectives of many others—indigenous peoples, women, politicians, patriots, artists, soldiers, rebels, priests, workers, peasants, foreign diplomats, and travelers.The Mexico Reader explores what it means to be Mexican, tracing the history of Mexico from pre-Columbian times through the country’s epic revolution (1910–17) to the present day. The materials relating to the latter half of the twentieth century focus on the contradictions and costs of postrevolutionary modernization, the rise of civil society, and the dynamic cross-cultural zone marked by the two thousand-mile Mexico-U.S. border. The editors have divided the book into several sections organized roughly in chronological order and have provided brief historical contexts for each section. They have also furnished a lengthy list of resources about Mexico, including websites and suggestions for further reading.Lively and insightful, The Mexico Reader will appeal to all interested in learning about Mexico—aficionados, travelers and scholars.

    She takes us from the Paleolithic period and the myths of the hunters right up to the “Great Western Transformation” of the last five hundred years and the discrediting of myth by science. The history of myth is the history of humanity, our stories and beliefs, our curiosity and attempts to understand the world, which link us to our ancestors and each other. Heralding a major series of retellings of international myths by authors from around the world, Armstrong’s characteristically insightful and eloquent book serves as a brilliant and thought-provoking introduction to myth in the broadest sense—and explains why if we dismiss it, we do so at our peril.

    Cynthia Enloe pulls back the curtain on the familiar scenes—governments promoting tourism, companies moving their factories overseas, soldiers serving on foreign soil—and shows that the real landscape is not exclusively male. She describes how many women's seemingly personal strategies—in their marriages, in their housework, in their coping with ideals of beauty—are, in reality, the stuff of global politics. In exposing policymakers' reliance on false notions of "femininity" and "masculinity," Enloe dismantles an apparently overwhelming world system, revealing it to be much more fragile and open to change than we think.

    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.

    In various forms, spices have served as appetizers, digestives, antiseptics, therapeutics, tonics, and aphrodisiacs. Dangerous Tastes explores the captivating history of spices and aromatics: the fascination that they have aroused in us, and the roads and seaways by which trade in spices has gradually grown. Andrew Dalby, who has gathered information from sources in many languages, explores each spice, interweaving its general history with the story of its discovery and various uses. Dalby concentrates on traditional spices that are still part of world trade: cinnamon, cloves, ginger, pepper, saffron, and chili. He also discusses aromatics that are now little used in food but still belong to the spice trade and to traditional medicine: frankincense, myrrh, aloes-wood, balsam of Mecca. In addition, Dalby considers spices that were once important but that now are almost forgotten: long pepper, cubebs, grains of Paradise. Dangerous Tastes relates how the Aztecs, who enjoyed drinking hot chocolate flavored with chili and vanilla, sometimes added annatto (a red dye) to the drink. This not only contributed to the flavor but colored the drinker's mouth red, a reminder that drinking cacao was, in Aztec thought, parallel with drinking blood. In the section on ambergris, Dalby tells how different cultures explained the origin of this substance: Arabs and Persians variously thought of it as solidified sea spray, a resin that sprung from the depths of the sea, or a fungus that grows on the sea bed as truffles grow on the roots of trees. Some Chinese believed it was the spittle of sleeping dragons. Dalby has assembled a wealth of absorbing information into a fertile human history that spreads outward with the expansion of human knowledge of spices worldwide.

    Bread's role in politics, religion, technology, and beyond.

    Beginning with the cultures that would produce the Latin American world, the book traces the effects of conquest, colonization, and settlement on colonial women. The book also examines the expectations, responsibilities, and limitations facing women in their varied roles, stressing the ways in which race, social status, occupation, and space altered women's social and economic realities.

    In keeping with his reputation for writing about big ideas in an illuminating and graceful way, he shows how sports respond to deep human needs; describes the ways in which baseball, football and basketball became national institutions and how they reached their present forms; and covers the evolution of rules, the rise and fall of the most successful teams, and the historical significance of the most famous and influential figures such as Babe Ruth, Vince Lombardi, and Michael Jordan. Whether he is writing about baseball as the agrarian game, football as similar to warfare, basketball as the embodiment of post-industrial society, or the moral havoc created by baseball's designated hitter rule, Mandelbaum applies the full force of his learning and wit to subjects about which so many Americans care passionately: the games they played in their youth and continue to follow as adults. By offering a fresh and unconventional perspective on these games, The Meaning of Sports makes for fascinating and rewarding reading both for fans and newcomers.

    What we eat has tremendous implications not just for our waistlines, but also for the planet, society, and the global economy. What we do to our bodies, we do to the planet; and what we do to the planet, we do to our bodies.In Food Fix, #1 bestselling author Mark Hyman explains how our food and agriculture policies are corrupted by money and lobbies that drive our biggest global crises: the spread of obesity and food-related chronic disease, climate change, poverty, violence, educational achievement gaps, and more.Pairing the latest developments in nutritional and environmental science with an unflinching look at the dark realities of the global food system and the policies that make it possible, Food Fix is a hard-hitting manifesto that will change the way you think about -- and eat -- food forever, and will provide solutions for citizens, businesses, and policy makers to create a healthier world, society, and planet.