We’ve been drinking tea for thousands of years, yet few of us realize that all tea types—from elegant lapsang to pungent pu-erh—come from the same plant. But how are there so many different styles? It comes down to science: geography, biology, chemistry, and physics; the application of heat and pressure; and the magic of time and enzymes.  How to Make Tea breaks down these elements and lays out the techniques, tools, and methods needed to brew at home. With this guide, tea lovers of all stripes will become experts on the art and science of tea. Learn to extract the best from every cup.

    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.

    Using the colorful diaries of a sixteenth-century merchant as a narrative guide, Empires of Food vividly chronicles the fate of people and societies for the past twelve thousand years through the foods they grew, hunted, traded, and ate—and gives us fascinating, and devastating, insights into what to expect in years to come. In energetic prose, agricultural expert Evan D. G. Fraser and journalist Andrew Rimas tell gripping stories that capture the flavor of places as disparate as ancient Mesopotamia and imperial Britain, taking us from the first city in the once-thriving Fertile Crescent to today’s overworked breadbaskets and rice bowls in the United States and China, showing just what food has meant to humanity. Cities, culture, art, government, and religion are founded on the creation and exchange of food surpluses, complex societies built by shipping corn and wheat and rice up rivers and into the stewpots of history’s generations. But eventually, inevitably, the crops fail, the fields erode, or the temperature drops, and the center of power shifts. Cultures descend into dark ages of poverty, famine, and war. It happened at the end of the Roman Empire, when slave plantations overworked Europe’s and Egypt’s soil and drained its vigor. It happened to the Mayans, who abandoned their great cities during centuries of drought. It happened in the fourteenth century, when medieval societies crashed in famine and plague, and again in the nineteenth century, when catastrophic colonial schemes plunged half the world into a poverty from which it has never recovered. And today, even though we live in an age of astounding agricultural productivity and genetically modified crops, our food supplies are once again in peril. Empires of Food brilliantly recounts the history of cyclic consumption, but it is also the story of the future; of, for example, how a shrimp boat hauling up an empty net in the Mekong Delta could spark a riot in the Caribbean. It tells what happens when a culture or nation runs out of food—and shows us the face of the world turned hungry. The authors argue that neither local food movements nor free market economists will stave off the next crash, and they propose their own solutions. A fascinating, fresh history told through the prism of the dining table, Empires of Food offers a grand scope and a provocative analysis of the world today, indispensable in this time of global warming and food crises.

    Using the latest genetic and anthropological data, Spencer Wells demonstrates that although humankind's decision to control our own food supply is what propelled us into the modern world, it had many downsides that we're just now beginning to recognize.

    He visits Norwegian megafarms that use genetic techniques once pioneered on sheep to grow millions of pounds of salmon a year. He travels to the ancestral river of the Yupik Eskimos to see the only Fair Trade–certified fishing company in the world. He makes clear how PCBs and mercury find their way into seafood; discovers how Mediterranean sea bass went global; challenges the author of Cod to taste the difference between a farmed and a wild cod; and almost sinks to the bottom of the South Pacific while searching for an alternative to endangered bluefin tuna.Fish, Greenberg reveals, are the last truly wild food — for now. By examining the forces that get fish to our dinner tables, he shows how we can start to heal the oceans and fight for a world where healthy and sustainable seafood is the rule rather than the exception.

    At the dawn of the Industrial Revolution in eighteenth-century England, standards of measurement were established, giving way to the development of machine tools—machines that make machines. Eventually, the application of precision tools and methods resulted in the creation and mass production of items from guns and glass to mirrors, lenses, and cameras—and eventually gave way to further breakthroughs, including gene splicing, microchips, and the Hadron Collider.Simon Winchester takes us back to origins of the Industrial Age, to England where he introduces the scientific minds that helped usher in modern production: John Wilkinson, Henry Maudslay, Joseph Bramah, Jesse Ramsden, and Joseph Whitworth. It was Thomas Jefferson who later exported their discoveries to the fledgling United States, setting the nation on its course to become a manufacturing titan. Winchester moves forward through time, to today’s cutting-edge developments occurring around the world, from America to Western Europe to Asia.As he introduces the minds and methods that have changed the modern world, Winchester explores fundamental questions. Why is precision important? What are the different tools we use to measure it? Who has invented and perfected it? Has the pursuit of the ultra-precise in so many facets of human life blinded us to other things of equal value, such as an appreciation for the age-old traditions of craftsmanship, art, and high culture? Are we missing something that reflects the world as it is, rather than the world as we think we would wish it to be? And can the precise and the natural co-exist in society?

    Whiskey has profoundly influenced America’s political, economic, and cultural destiny, just as those same factors have inspired the evolution and unique flavor of the whiskey itself. Taking readers behind the curtain of an enchanting—and sometimes exasperating—industry, the work of writer Reid Mitenbuler crackles with attitude and commentary about taste, choice, and history. Few products better embody the United States, or American business, than bourbon. A tale of innovation, success, downfall, and resurrection, Bourbon Empire is an exploration of the spirit in all its unique forms, creating an indelible portrait of both bourbon and the people who make it.

    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.

    A mysterious lodestone whose powers affected metal was known to the Chinese emperor. When this piece of metal was suspended in water, it always pointed north. This unexplainable occurrence led to the stone's use in feng shui, the Chinese art of finding the right location. However, it was the Italians, more than a thousand years later, who discovered the ultimate destiny of the lodestone and unleashed its formidable powers. In Amalfi sometime in the twelfth century, the compass was born, crowning the Italians as the new rulers of the seas and heralding the onset of the modern world. Retracing the roots of the compass and sharing the fascinating story of navigation through the ages, The Riddle of the Compass is Aczel at his most entertaining and insightful.

    You’ll find recipes for appetizers, mains, side dishes, and desserts, as well as shopping lists, lavish color photos, and game plans that take you step-by-step through each menu.“Fast” food does not have to be prepackaged and bland. Peter Berley teaches us how we can live without compromise, enjoying fresh, wholesome meals any day of the week.

    As seen in her two previous, highly acclaimed books-Restoration London and Dr. Johnson's London-she has immersed herself in contemporary sources of every kind. She begins with the River Thames, the lifeblood of Elizabethan London. The city, on the north bank of the river, was still largely confined within old Roman walls. Upriver at Westminster were the royal palaces, and between them and the crowded city the mansions of the great and the good commanded the river frontage. She shows us the interior décor of the rich and the not-so-rich, and what they were likely to be growing in their gardens. Then the Londoners of the time take the stage, in all their amazing finery. Plague, small-pox, and other diseases afflicted them. But food and drink, sex and marriage and family life provided comfort, a good education was always useful, and cares could be forgotten in a playhouse or the bear-baiting rings, or watching a good cockfight. Liza Picard's wonderfully skillful and vivid evocation of the London of four hundred years ago enables us to share the delights, as well as the horrors, of the everyday lives of sixteenth century Britain.

    In The Supper of the Lamb, Capon talks about festal and ferial cooking, emerging as an inspirational voice extolling the benefits and wonders of old-fashioned home cooking in a world of fast food and prepackaged cuisine. This edition includes the original recipes and a new Introduction by Deborah Madison, the founder of Greens Restaurant in San Francisco and author of several cookbooks.

    The extraordinary true story of the 'Red Queen', Lady Margaret Beaufort, matriarch of the Tudors. Born in the midst of the Wars of the Roses, Margaret Beaufort became the greatest heiress of her time. She survived a turbulent life, marrying four times and enduring imprisonment before passing her claim to the crown of England to her son, Henry VII, the first of the Tudor monarchs. Margaret's royal blood placed her on the fringes of the Lancastrian royal dynasty. After divorcing her first husband at the age of ten, she married the king's half-brother, Edmund Tudor, becoming a widow and bearing her only child, the future Henry VII, before her fourteenth birthday. Margaret was always passionately devoted to the interests of her son who claimed the throne through her. She embroiled herself in both treason and conspiracy as she sought to promote his claims, allying herself with the Yorkist Queen, Elizabeth Woodville, in an attempt to depose Richard III. She was imprisoned by Richard and her lands confiscated, but she continued to work on her son's behalf, ultimately persuading her fourth husband, the powerful Lord Stanley, to abandon the king in favour of Henry on the eve of the decisive Battle of Bosworth. It was Lord Stanley himself who placed the crown on Henry's head on the battlefield. Henry VII gave his mother unparalleled prominence during his reign. She established herself as an independent woman and ended her life as regent of England, ruling on behalf of her seventeen-year-old grandson, Henry VIII.

    SteamDrunks: 101 Steampunk Cocktails and Mixed Drinks gently escorts you through the treacherous waters of 19th century mixology.You'll find authentic Victorian punch recipes that could be confused for farmer's cheese, tea recipes which will knock you out rather than wake you up, and downright chewable eggy cream curdles.Along the way, you'll also find some shockingly tasty 19th century recipes made from all natural ingredients you already have at home.Whether you're looking for a delicate cocktail to impress a fine corset clad lady or industrial quantities of affordable Victorian punch to serve the entire crew of your airship, you'll find the perfect Steampunk themed drink inside the pages of SteamDrunks.__Brought to you by the author of the Unofficial True Blood Drinking Guide.

    Life Is Meals is rich with culinary wisdom, history, recipes, literary pleasures, and the authors' own memories of successes and catastrophes.For instance: The menu on the Titanic on the fatal night? Reflections on dining from Queen Victoria, JFK, Winnie-the-Pooh, Garrison Keillor, and many others? The seductiveness of a velvety Brie or the perfect martini? How to decide whom to invite to a dinner party?and whom not to? John Irving's family recipe for meatballs; Balzac's love of coffee? The greatest dinner ever given at the White House? Where in Paris Samuel Beckett and Harold Pinter had French onion soup at 4:00 a.m.? How to cope with acts of God and man-made disasters in the kitchenSophisticated as well as practical, opinionated, and indispensable, Life Is Meals is a tribute to the glory of food and drink, and the joy of sharing them with others. "The meal is the emblem of civilization," the Salters observe. "What would one know of life as it should be lived, or nights as they should be spent, apart from meals?"