This history reaches far back to the earliest civilisation in the Americas, and it was the Olmecs not the Aztecs who can be rightly named as the inventors of chocolate. Told with flair and wit, this history of cacoa looks at its ancient Mexican roots, questioning how it became the food of the gods, its ritual significance, and how it was used as a currency in trade among the Olmec. Piecing together a range of archaeological, documentary and pictorial evidence, Sophie and Michael Coe discuss the Theobrama cacoa tree, the chemical properties of cacao and its early domestication and use. The story of chocolate continues under the Aztecs and their first encounters with the Europeans. The authors trace the transformation and renaming of cacao as it made its way to the chocoholics of Europe - the white-skinned perfumed, bewigged, overdressed royalty and nobility'. Finally, Coe and Coe discuss its years of competititon with tea and coffee as the preferred hot beverage, its links with the Church, and its surrender to the industrialisation of the 19th century which withdrew the mystique of this luscious mouth-watering treat and turned it into an everyday, mass-produced, highly calorific product.

    Some of their responses to those outbreaks are almost too strange to believe in hindsight. Get Well Soon delivers the gruesome, morbid details of some of the worst plagues we’ve suffered as a species, as well as stories of the heroic figures who selflessly fought to ease the suffering of their fellow man. With her signature mix of in-depth research and storytelling, and not a little dark humor, Jennifer Wright explores history’s most gripping and deadly outbreaks, and ultimately looks at the surprising ways they’ve shaped history and humanity for almost as long as anyone can remember.

    Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is a most engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form such an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's High on the Hog fills an important gap in our culinary history. Praise for Jessica B. Harris: "Jessica Harris masters the ability to both educate and inspire the reader in a fascinating new way." -Marcus Samuelsson, chef owner of Restaurant Aquavit

    Kamp, a writer and editor for GQ and Vanity Fair, chronicles the amazing transformation from the overcooked vegetables and scary gelatin salads of yore to the current heyday of free-range chickens, extra-virgin olive oil, Whole Foods, Starbucks, and that breed of human known as the foodie.

    Food psychologist Brian Wansink revolutionizes our awareness of how much, what, and why we’re eating—often without realizing it. His findings will astound you. • Can the size of your plate really influence your appetite?• Why do you eat more when you dine with friends?• What “hidden persuaders” are used by restaurants and supermarkets to get us to overeat?• How does music or the color of the room influence how much—and how fast—we eat?• How can we “mindlessly” lose—instead of gain—up to twenty pounds in the coming year? Starting today, you can make more mindful, enjoyable, and healthy choices at the dinner table, in the supermarket, at the office—wherever you satisfy your appetite.

    Much as Brainiac offered a behind-the-scenes look at the little-known demimonde of competitive trivia buffs, Maphead finally gives equal time to that other downtrodden underclass: America's map nerds.In a world where geography only makes the headlines when college students are (endlessly) discovered to be bad at it, these hardy souls somehow thrive. Some crisscross the map working an endless geographic checklist: visiting all 3,143 U.S. counties, for example, or all 936 UNESCO World Heritage Sites. Some pore over million-dollar collections of the rarest maps of the past; others embrace the future by hunting real-world cartographic treasures like "geocaches" or "degree confluences" with GPS device in hand. Some even draw thousands of their own imaginary maps, lovingly detailing worlds that never were.Ken Jennings was a map nerd from a young age himself, you will not be surprised to learn, even sleeping with a bulky Hammond atlas at the side of his pillow, in lieu of the traditional Teddy bear. As he travels the nation meeting others of his tribe--map librarians, publishers, "roadgeeks," pint-sized National Geographic Bee prodigies, the computer geniuses behind Google Maps and other geo-technologies--he comes to admire these geographic obsessives. Now that technology and geographic illiteracy are increasingly insulating us from the lay of the land around us, we are going to be needing these people more than ever. Mapheads are the ones who always know exactly where they are--and where everything else is as well.

    In this gloriously entertaining romp through human history, peppered with amusing pop culture references, Greg Jenner explores the gradual and often unexpected evolution of our daily routines.This is not a story of politics, wars or great events, instead Greg Jenner has scoured Roman rubbish bins, Egyptian tombs and Victorian sewers to bring us the most intriguing, surprising and sometimes downright silly nuggets from our past. Drawn from across the world, spanning a million years of humanity, this book is a smorgasbord of historical delights. It is a history of all those things you always wondered - and many you have never considered. It is the story of your life, one million years in the making.The UK paperback edition (2016) is revised and updated with extra facts.OTHER REVIEWS:"If you find yourself secretly relishing your children's Horrible Histories books, you will love Greg Jenner's jolly account of how we have more in common with our ancestors than we might think ... all human life is here, amusingly conveyed in intriguing nuggets of gossipy historical anecdote" (DAILY MAIL)"A wonderful idea, gloriously put into practice, Greg Jenner is as witty as he is knowledgeable" (TOM HOLLAND)"Delightful, surprising and hilarious, this is a fascinating history of the everyday objects and inventions we take for granted" (LAUREN LAVERNE)"Greg Jenner's magpie mind takes you through the history of who we are and what we do, answering tons of questions you never thought to ask" (AL MURRAY)"Like visiting the most wonderful and cluttered museum, each chapter like another room teetering with illuminating ideas and information" (ROBIN INCE)"Hugely entertaining...full of astonishing insights" (HISTORY REVEALED MAGAZINE)"Jenner has a vivid, colloquial turn of phrase...lively, funny and completely absorbing" (CURRENT ARCHAEOLOGY MAGAZINE)

    From body lotion to tonic water, the popular new element shines bright in the otherwise dark years of the First World War.Meanwhile, hundreds of girls toil amidst the glowing dust of the radium-dial factories. The glittering chemical covers their bodies from head to toe; they light up the night like industrious fireflies. With such a coveted job, these "shining girls" are the luckiest alive—until they begin to fall mysteriously ill.But the factories that once offered golden opportunities are now ignoring all claims of the gruesome side effects, and the women's cries of corruption. And as the fatal poison of the radium takes hold, the brave shining girls find themselves embroiled in one of the biggest scandals of America's early 20th century, and in a groundbreaking battle for workers' rights that will echo for centuries to come.Written with a sparkling voice and breakneck pace, The Radium Girls fully illuminates the inspiring young women exposed to the "wonder" substance of radium, and their awe-inspiring strength in the face of almost impossible circumstances. Their courage and tenacity led to life-changing regulations, research into nuclear bombing, and ultimately saved hundreds of thousands of lives.

    Whether recalling his mother’s surprisingly good rice pudding, his father’s bold foray into spaghetti and his dreaded Boxing Day stew, or such culinary highlights as Arctic Roll and Grilled Grapefruit (then considered something of a status symbol in Wolverhampton), this memoir vividly recreates daily life in 1960s suburban England.

    The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.    Marcus Samuelsson was only three years old when he, his mother, and his sister—all battling tuberculosis—walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later they were welcomed into a loving middle-class white family in Göteborg, Sweden. It was there that Marcus’s new grandmother, Helga, sparked in him a lifelong passion for food and cooking with her pan-fried herring, her freshly baked bread, and her signature roast chicken. From a very early age, there was little question what Marcus was going to be when he grew up.Yes, Chef chronicles Marcus Samuelsson’s remarkable journey from Helga’s humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France, from his grueling stints on cruise ships to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a coveted New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of  “chasing flavors,” as he calls it, had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs and, most important, the opening of the beloved Red Rooster in Harlem. At Red Rooster, Samuelsson has fufilled his dream of creating a truly diverse, multiracial dining room—a place where presidents and prime ministers rub elbows with jazz musicians, aspiring artists, bus drivers, and nurses. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home. With disarming honesty and intimacy, Samuelsson also opens up about his failures—the price of ambition, in human terms—and recounts his emotional journey, as a grown man, to meet the father he never knew. Yes, Chef is a tale of personal discovery, unshakable determination, and the passionate, playful pursuit of flavors—one man’s struggle to find a place for himself in the kitchen, and in the world.

    Shuttling between continents as a child, she lived a life of dislocation that would become habit as an adult, never quite at home in the world. And yet, through all her travels, her favorite food remained the simple rice she first ate sitting on the cool floor of her grandmother’s kitchen in South India.Poignant and surprising, Love, Loss, and What We Ate is Lakshmi’s extraordinary account of her journey from that humble kitchen, ruled by ferocious and unforgettable women, to the judges’ table of Top Chef and beyond. It chronicles the fierce devotion of the remarkable people who shaped her along the way, from her headstrong mother who flouted conservative Indian convention to make a life in New York, to her Brahmin grandfather—a brilliant engineer with an irrepressible sweet tooth—to the man seemingly wrong for her in every way who proved to be her truest ally. A memoir rich with sensual prose and punctuated with evocative recipes, it is alive with the scents, tastes, and textures of a life that spans complex geographies both internal and external.Love, Loss, and What We Ate is an intimate and unexpected story of food and family—both the ones we are born to and the ones we create—and their enduring legacies.

    Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention to the food you prepare. Why do we bake some things at 350°F / 175°C and others at 375°F / 190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if you “overclock” an oven to 1,000°F / 540°C? This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes— from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).When you step into the kitchen, you’re unwittingly turned into a physicist and a chemist. This excellent and intriguing resource is for inquisitive people who want to increase their knowledge and ability to cook.• Discover what type of cook you are and learn how to think about flavor• Understand how protein denaturation, Maillard reactions, caramelization, and otherreactions impact the foods we cook• Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, and writers—including science enthusiast Adam Savage, chef Jaques Pépin, and chemist Hervé This

    The million copy, ultimate #1 bestseller that is changing the way Americans eat and liveDon't DietEat ChocolateDrink WineTake Long WalksEnjoy LifeStay Slim the French way Experience the joie de vivre of French Women Don't Get Fat by Mireille Guiliano.

    In The Poisoner's Handbook Blum draws from highly original research to track the fascinating, perilous days when a pair of forensic scientists began their trailblazing chemical detective work, fighting to end an era when untraceable poisons offered an easy path to the perfect crime. Drama unfolds case by case as the heroes of The Poisoner's Handbook—chief medical examiner Charles Norris and toxicologist Alexander Gettler—investigate a family mysteriously stricken bald, Barnum and Bailey's Famous Blue Man, factory workers with crumbling bones, a diner serving poisoned pies, and many others. Each case presents a deadly new puzzle and Norris and Gettler work with a creativity that rivals that of the most imaginative murderer, creating revolutionary experiments to tease out even the wiliest compounds from human tissue. Yet in the tricky game of toxins, even science can't always be trusted, as proven when one of Gettler's experiments erroneously sets free a suburban housewife later nicknamed "America's Lucretia Borgia" to continue her nefarious work. From the vantage of Norris and Gettler's laboratory in the infamous Bellevue Hospital it becomes clear that killers aren't the only toxic threat to New Yorkers. Modern life has created a kind of poison playground, and danger lurks around every corner. Automobiles choke the city streets with carbon monoxide; potent compounds, such as morphine, can be found on store shelves in products ranging from pesticides to cosmetics. Prohibition incites a chemist's war between bootleggers and government chemists while in Gotham's crowded speakeasies each round of cocktails becomes a game of Russian roulette. Norris and Gettler triumph over seemingly unbeatable odds to become the pioneers of forensic chemistry and the gatekeepers of justice during a remarkably deadly time. A beguiling concoction that is equal parts true crime, twentieth-century history, and science thriller, The Poisoner's Handbook is a page-turning account of a forgotten New York.

    New York Times reporter and Chinese-American (or American-born Chinese), Jennifer 8 Lee, traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.