Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites.The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

    Its site had been unknown for centuries. The quest had taken years of preparation followed by intensive archaeological study and almost no one had expected a result. As the astonishing story of the discovery emerged, millions watched around the world.First came the news that archaeologists were searching for a king in a parking lot. Next it was said they had located the church where Richard had been buried. Finally it was announced that a skeleton with a curved spine and battle wounds had been found and was thought to be that of Richard. Archaeologists urged caution as media frenzy led to questions in Parliament. The scientific consensus came early in 2013. All the studies, including analysis of anatomy, DNA, high-resolution scanning and a digital facial reconstruction, led to the conclusion that the skeleton was indeed Richard III, England's most disputed monarch and the probable murderer of the Princes in the Tower. The events of Richard III's reign and his death in 1485 at the Battle of Bosworth are known worldwide, made popular by Shakespeare's most performed, filmed and translated history play. Digging for Richard III is the page-turning story of how his grave was found and the people behind the discovery. It is the first complete narrative of a project that blended passion, science, luck and detection. Told by a noted archaeologist with access to all the parties involved, it follows the quest from an idea born in an Edinburgh bookshop to the day, fourteen years later, when two archaeologists carefully raised the bones from the parking lot in Leicester, and the scientific studies that resulted.The vivid tale of a king, his demise and his rediscovery, this is also an insider's gripping account of how modern archaeology, forensics and the meticulous analysis of clues can come together to create a narrative worthy of the finest detective fiction.

    But while this medieval medicine now seems archaic, it also made a critical contribution to modern science.Medieval Bodies guides us on a head-to-heel journey through this era’s revolutionary advancements and disturbing convictions. We learn about the surgeons who dissected a living man’s stomach, then sewed him up again; about the geographers who delineated racial groups by skin color; and about the practice of fasting to gain spiritual renown. Encompassing medicine and mysticism, politics and art—and complete with vivid, full-color illustrations—Medieval Bodies shows us how it felt to live and die a thousand years ago.

    Bloch dared to do this and was successful; therein lies the enduring achievement of Feudal Society."—Charles Garside, Yale Review

    Drawing on evidence from archaeology, history, cognitive neuroscience, psychopharmacology, social psychology, literature, and genetics, Slingerland shows that our taste for chemical intoxicants is not an evolutionary mistake, as we are so often told. In fact, intoxication helps solve a number of distinctively human challenges: enhancing creativity, alleviating stress, building trust, and pulling off the miracle of getting fiercely tribal primates to cooperate with strangers. Our desire to get drunk, along with the individual and social benefits provided by drunkenness, played a crucial role in sparking the rise of the first large-scale societies. We would not have civilization without intoxication. From marauding Vikings and bacchanalian orgies to sex-starved fruit flies, blind cave fish, and problem-solving crows, Drunk is packed with fascinating case studies and engaging science, as well as practical takeaways for individuals and communities. The result is a captivating and long overdue investigation into humanity's oldest indulgence—one that explains not only why we want to get drunk, but also how it might actually be good for us to tie one on now and then.

    Before 1929, America’s relationship with food was defined by abundance. But the collapse the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished—shattering long-held assumptions about the limitlessness of the national larder. In 1933, as women struggled to feed their families, President Roosevelt reversed longstanding biases toward government sponsored “food charity.” For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, “home economists” who had long fought to bring science into the kitchen rose to national stature. Tapping into America’s longstanding ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today’s Dietary Guidelines for Americans. At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, this tension between local traditions and culinary science have defined our national cuisine—a battle that continues today.A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today.

    It is not a comprehensive study; but I have revisited an archive of ten years' reading and research — nineteenth century diaries, newspapers, magazines, memoirs, guidebooks — in an attempt to include as many diverse aspects of Victorian life as possible. There is, I must admit, a certain bias in my choice of material: I concentrate on the poor and middle-class. Queen Victoria is glimpsed at a distance, in Hyde Park; MPs and members of the aristocracy appear as the patrons of charities; but this is a book about the everyday. It may seem presumptuous to call this an extraordinary anthology; yet it is the extraordinary details of daily life in the 'Great Metropolis' that continue to fascinate me. My only wish is that the reader may share my enthusiasm.Lee Jackson2011

    As a result, early medieval history is much more fragmented, and there have been few convincing syntheses of socio-economic change in the post-Roman world since the 1930s. In recent decades, the rise of early medieval archaeology has also transformed our source-base, but this has not been adequately integrated into analyses of documentary history in almost any country.In Framing the Early Middle Ages Chris Wickham aims at integrating documentary and archaeological evidence together, and also, above all, at creating a comparative history of the period 400-800, by means of systematic comparative analyses of each of the regions of the latest Roman and immediately post-Roman world, from Denmark to Egypt (only the Slav areas are left out). The book concentrates on classic socio-economic themes, state finance, the wealth and identity of the aristocracy, estate management, peasant society, rural settlement, cities, and exchange. These are only a partial picture of the period, but they are intended as a framing for other developments, without which those other developments cannot be properly understood.Wickham argues that only a complex comparative analysis can act as the basis for a wider synthesis. Whilst earlier syntheses have taken the development of a single region as 'typical', with divergent developments presented as exceptions, this book takes all different developments as typical, and aims to construct a synthesis based on a better understanding of difference and the reasons for it. This is the most ambitious and original survey of the period ever written.

    The Victorian Guide to Sex will reveal advice and ideas on sexuality from the Victorian period. Drawing on both satirical and real life events from the period, it explores every facet of sexuality that the Victorians encountered. Reproducing original advertisements and letters, with extracts taken from memoirs, legal cases, newspaper advice columns, and collections held in the Museum of London and the British Museum, this book lifts the veil from historical sexual attitudes.

    Mark Bitterman is a man truly possessed by salt. As “selmelier” at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping collection. “Salt can be a revelation,” he urges, “no food is more potent, more nutritionally essential, more universal, or more ancient. No other food displays salt’s crystalline beauty, is as varied, or as storied.” In Salted, Bitterman traces the mineral’s history, from humankind’s first salty bite to its use in modern industry to the resurgent interest in artisan salts. Featuring more than 50 recipes that showcase this versatile and marvelous ingredient, Salted also includes a field guide to artisan salts profiling 80 varieties and exploring their dazzling characters, unique stories, production methods, and uses in cooking; plus a quick-reference guide covering over 150 salts. Salting is one of the more ingrained habits in cooking, and according to Bitterman, all habits need to be questioned. He challenges you to think creatively about salting, promising that by understanding and mastering the principles behind it—and becoming familiar with the primary types of artisanal salts available—you will be better equipped to get the best results for your individual cooking style and personal taste. Whether he’s detailing the glistening staccato crunch of fleur de sel harvested from millennia-old Celtic saltmaking settlements in France or the brooding sizzle of forgotten rock salts transported by the Tauregs across the Sahara, Bitterman’s mission is to encourage us to explore the dazzling world of salt beyond the iodized curtain.Winner – 2011 James Beard Cookbook Award – Reference & Scholarship Category

    But he never confessed and, while imprisoned, gained a circle of admirers and deniers that still casts a shadow of a doubt today.Yet a definitive account of the Smuttynose Island ax murders has never been written—until now. Dennis Robinson, the premier historian of the region, has created a story with numerous alluring components—a stark, New England noir setting, a hideous crime, and a sequence of events that cast a light on a nation in transition from rugged and lawless to civilized and respectable (or at least attempting to be).Robinson goes beyond the headlines of the burgeoning yellow press to explore the deeper lessons about American culture, crime, and adulation as the Smuttynose murders were sensationalized by the Boston literati who'd newly arrived at the Isles seeking rest and recreation. In this early instance of gentrification, the old Island population of hard-scrabble fishermen were driven from the islands, never to return.

    This is a book about the French Revolution in taste and of the table--a book about how Parisians invented the modern culture of food, thereby changing their own social life and that of the world.During the 1760s and 1770s, those who were sensitive and supposedly suffering made public show of their delicacy by going to the new establishments known as restaurateurs' rooms and there sipping their bouillons. By the 1790s, though, the table was variously seen as a place of decadent corruption or democratic solidarity. The Revolution's tables were sites for extending frugal, politically correct hospitality, and a delicate appetite was a sign of counter-revolutionary tendencies. The restaurants that had begun as purveyors of health food became symbols of aristocratic greed. In the early nineteenth century, however, the new genre of gastronomic literature worked within the strictures of the Napoleonic police state to transform the notion of restaurants and to confer star status upon oysters and champagne. Thus, the stage was set for the arrival of British and American tourists keen on discovering the mysteries of Frenchness in the capital's restaurants. From restoratives to Restoration, Spang establishes the restaurant at the very intersection of public and private in French culture--the first public place where people went to be private.

    But their prowess in battle is only a small part of their story, which stretches from their Scandinavian origins to America in the west and as far as Baghdad in the east. As the Vikings did not write their history, we have to discover it for ourselves, and that discovery, as Neil Oliver reveals, tells an extraordinary story of a people who, from the brink of destruction, reached a quarter of the way around the globe and built an empire that lasted nearly two hundred years. Drawing on the latest discoveries that have only recently come to light, Neil Oliver goes on the trail of the real Vikings. Where did they emerge from? How did they really live? And just what drove them to embark on such extraordinary voyages of discovery over 1000 years ago? VIKINGS will explore many of these questions for the first time in an epic story of one of the world's great empires of conquest.

    Witty, wealthy and beautiful, Catherine was the most eligible of young ladies and was courted by royalty but, ignoring the warnings of her closest confidantes, she married for love. Her choice of husband was the charming but feckless dandy William Wellesley Pole, nephew of the Duke of Wellington.The pair excited the public's interest on an unprecedented scale with gossip columns reporting every detail of their magnificent home in Wanstead, where they hosted glittering royal fetes, dinners and parties. But their happiness was short-lived; just a decade later William had frittered away Catherine's inheritance and the couple were forced to flee into exile. As they travelled across Europe, they became embroiled in a series of scandals that shocked the public and culminated in a landmark court case.Meticulously researched and rich with dazzling detail, The Angel and the Cad is a gripping and tragic tale of love and drama that twists and turns until the final page.

    The occurrence of such phenomena sheds much light on the nature of medieval society and medieval religion. It also forms a chapter in the history of women. Previous scholars have occasionally noted the various phenomena in isolation from each other and have sometimes applied modern medical or psychological theories to them. Using materials based on saints' lives and the religious and mystical writings of medieval women and men, Caroline Walker Bynum uncovers the pattern lying behind these aspects of women's religiosity and behind the fascination men and women felt for such miracles and devotional practices. She argues that food lies at the heart of much of women's piety. Women renounced ordinary food through fasting in order to prepare for receiving extraordinary food in the eucharist. They also offered themselves as food in miracles of feeding and bodily manipulation. Providing both functionalist and phenomenological explanations, Bynum explores the ways in which food practices enabled women to exert control within the family and to define their religious vocations. She also describes what women meant by seeing their own bodies and God's body as food and what men meant when they too associated women with food and flesh. The author's interpretation of women's piety offers a new view of the nature of medieval asceticism and, drawing upon both anthropology and feminist theory, she illuminates the distinctive features of women's use of symbols. Rejecting presentist interpretations of women as exploited or masochistic, she shows the power and creativity of women's writing and women's lives.