Tudor histories are rife with "facts" about Henry VIII's life and health, but as a medical anthropologist, Kyra Kramer, author of Blood Will Tell, has learned one should never take those "facts" at face value. In Henry VIII's Health in a Nutshell, Kramer highlights the various health issues that Henry suffered throughout his life and proposes a few new theories for their causes, based on modern medical findings. Known for her readability and excellent grasp of the intricacies of modern medical diagnostics, Kyra Kramer gives the reader a new understanding of Henry VIII's health difficulties, and provides new insights into their possible causes.

    It’s quick, it’s simple, and it’s open to infinite variety and inventiveness. If there’s something bread- or bun-like in your cupboard, there is a sandwich waiting to happen.Though sandwiches are a near-universal food, their origin can be traced to a very precise historical figure: John Montagu, the Fourth Earl of Sandwich, who, sometime before 1762 being too busy to stop for dinner, asked for some cold beef to be brought to him between two slices of bread. In Sandwich,award-winning food writer Bee Wilson unravels the mystery of how the Earl invented this most elementary but delicious way of eating. Wilson explores what sandwiches might have been like before the eighteenth century, why the name sandwich stuck, and how the Earl’s invention took off so quickly around the globe.Wilson brings together a wealth of material to trace how the sandwich has evolved, looking at sandwiches around the world, from the decadent meatball hoagie to the dainty cucumber tea sandwich. Loved the world over, this popular food has surprisingly never before been the subject of a book-length history until now.

    Fully updated and revised by Jane Grigson before her death in 1990, this joyful celebration of our national cuisine is a pleasure to cook from and a delight to read. 'This is the perfect English companion' - Guardian 'ENGLISH FOOD is an anthology all who follow her recipes will want to buy for themselves...enticing from page to page' - Spectator 'She restored pride to the subject of English food' - Evening Standard

    Fashions in the Era of Jane Austen is a pictorial of images collected from Ackermann's Repository of the Arts. Find splendid illustrations of morning, evening, riding, and walking dresses with the accompanying accessories: hats, shoes, scarves, jewelry, parasols and more. Over two hundred and seventy-five exquisite illustrations with the original accompanying descriptions as they were published over two hundred years ago. Discover the voice of the past through the written language of each narrative. Fashions in the Era of Jane Austen covers twelve years of fashion, the last two years of the Georgian period (1809-1810) and the entire ten years of the Regency period (1811-1820). The pictures alone make this a great book, even if one doesn't read a word of the fashion descriptions.

    From the humble Roman times of stale bread soaked in diluted wine, to the drive-through McMuffin boom of the 1970s, Breakfast takes the reader on a lively adventure through time, uncovering the real stories behind our favorite breakfast foods. Breakfast is not just the meal that gets us going in the morning, but a driving force in history— forever altering the lives of peasants and kings alike, inspiring great works of art, and even changing the way we build our homes.Full of wry humor and captivating anecdotes, Breakfast is a treat for students of history, gastronomes, and anyone who's ever wondered where their waffles came from.

    One of Europe's oldest and most historic regions, it is rich with wonders including castles, wild white horses, Roman ruins, and Carcassonne, Europe's greatest fortified town. What really drew them to this area, however, was the locals' love of food and wine. As their visits to the region became longer and their dream of owning a home intensified, they began to discover another way of living--a slower one based on gastronomic pleasure and the really important things in life: hunting for mushrooms, morning trips to the bakery, long lunches, and heated debates about the best way to make cassoulet. Including mouthwatering recipes and delightful duotone drawings, this wonderful memoir is for the fans of Peter Mayle and Frances Mays

    She conjures up early operating theaters--no place for the squeamish--and surgeons, working before anesthesia, who were lauded for their speed and brute strength. These medical pioneers knew that the aftermath of surgery was often more dangerous than their patients' afflictions, and they were baffled by the persistent infections that kept mortality rates stubbornly high. At a time when surgery couldn't have been more hazardous, an unlikely figure stepped forward: a young, melancholy Quaker surgeon named Joseph Lister, who would solve the deadly riddle and change the course of history.Fitzharris dramatically recounts Lister's discoveries in gripping detail, culminating in his audacious claim that germs were the source of all infection--and could be countered by antiseptics. Focusing on the tumultuous period from 1850 to 1875, she introduces us to Lister and his contemporaries--some of them brilliant, some outright criminal--and takes us through the grimy medical schools and dreary hospitals where they learned their art, the deadhouses where they studied anatomy, and the graveyards they occasionally ransacked for cadavers.Eerie and illuminating, The Butchering Art celebrates the triumph of a visionary surgeon whose quest to unite science and medicine delivered us into the modern world.

    A window into the daily life of a medieval household, originally written as instructions for a young wife from her husband-with more than fifty medieval woodcuts and printed in two colors throughout.

    Michel Roux presents over two hundred classic and contemporary sauces that transform the humblest dish into a masterpiece. Included are recipes for his latest innovations and centuries-old classics, such as hollandaise and béchamel, making this small-format compendium indispensable. Beginning with the "mother sauces" that provide the foundation for dozens of others, Roux shows how sauces provide the endless variations and continuing appeal of French cooking. Packed with tips (such as "always add cold water to stock"), this updated edition features over one hundred new photographs and twenty-five new recipes with completely revised and updated text.

    This period of mid-Victorian London covers a huge span: Victoria's wedding and the place of the royals in popular esteem; how the very poor lived, the underworld, prostitution, crime, prisons and transportation; the public utilities - Bazalgette on sewers and road design, Chadwick on pollution and sanitation; private charities - Peabody, Burdett Coutts - and workhouses; new terraced housing and transport, trains, omnibuses and the Underground; furniture and decor; families and the position of women; the prosperous middle classes and their new shops, e.g. Peter Jones, Harrods; entertaining and servants, food and drink; unlimited liability and bankruptcy; the rich, the marriage market, taxes and anti-semitism; the Empire, recruitment and press-gangs. The period begins with the closing of the Fleet and Marshalsea prisons and ends with the first (steam-operated) Underground trains and the first Gilbert & Sullivan.

    But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater.Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. Fairchild's finds weren't just limited to food: From Egypt he sent back a variety of cotton that revolutionized an industry, and via Japan he introduced the cherry blossom tree, forever brightening America's capital. Along the way, he was arrested, caught diseases, and bargained with island tribes. But his culinary ambition came during a formative era, and through him, America transformed into the most diverse food system ever created.

    (Why? Shush, dear. A lady doesn't question.) UNMENTIONABLE is your hilarious, illustrated, scandalously honest (yet never crass) guide to the secrets of Victorian womanhood, giving you detailed advice on: ~ What to wear ~ Where to relieve yourself ~ How to conceal your loathsome addiction to menstruating ~ What to expect on your wedding night ~ How to be the perfect Victorian wife ~ Why masturbating will kill you ~ And moreIrresistibly charming, laugh-out-loud funny, and featuring nearly 200 images from Victorian publications, UNMENTIONABLE will inspire a whole new level of respect for Elizabeth Bennett, Scarlet O'Hara, Jane Eyre, and all of our great, great grandmothers. (And it just might leave you feeling ecstatically grateful to live in an age of pants, super absorbency tampons, epidurals, anti-depressants, and not-dying-of-the-syphilis-your-husband-brought-home.)

    Big Business waged an all-out campaign to win the allegiance of American housewives, but most women were suspicious of the new foods—and the make-believe cooking they entailed. With sharp insight and good humor, Laura Shapiro shows how the ensuing battle helped shape the way we eat today, and how the clash in the kitchen reverberated elsewhere in the house as women struggled with marriage, work, and domesticity. This unconventional history overturns our notions about the ’50s and offers new thinking on some of its fascinating figures, including Poppy Cannon, Shirley Jackson, Julia Child, and Betty Friedan.

    Spices are often the overlooked essentials that define our greatest eating experiences. In this global history of spices, Fred Czarra tracks the path of these fundamental ingredients from the trade routes of the ancient world to the McCormick’s brand’s contemporary domination of the global spice market.            Focusing on the five premier spices—black pepper, cinnamon, nutmeg, cloves, and chili pepper—while also relating the story of many others along the way, Czarra describes how spices have been used in cooking throughout history and how their spread has influenced regional cuisines around the world. Chili peppers, for example, migrated west from the Americas with European sailors and spread rapidly in the Philippines and then to India and the rest of Asia, where the spice quickly became essential to local cuisines. The chili pepper also traveled west from India to Hungary, where it eventually became the national spice—paprika.            Mixing a wide range of spice fact with fascinating spice fable—such as giant birds building nests of cinnamon—Czarra details how the spice trade opened up the first age of globalization, prompting a cross-cultural exchange of culinary technique and tradition. This savory spice history will enliven any dinner table conversation—and give that meal an unforgettable dash of something extra.

    Jane Austen’s England explores the customs and culture of the real England of her everyday existence depicted in her classic novels as well as those by Byron, Keats, and Shelley. Drawing upon a rich array of contemporary sources, including many previously unpublished manuscripts, diaries, and personal letters, Roy and Lesley Adkins vividly portray the daily lives of ordinary people, discussing topics as diverse as birth, marriage,  religion, sexual practices, hygiene, highwaymen, and superstitions.From chores like fetching water to healing with  medicinal leeches, from selling wives in the marketplace to buying smuggled gin, from the hardships faced by young boys and girls in the mines to the familiar sight of corpses swinging on gibbets, Jane Austen’s England offers an authoritative and gripping account that is sometimes humorous, often shocking, but always entertaining.