Beginning with the pivotal role of cooks in the Civil Rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food.Food was a battleground in the Civil Rights movement. Access to food and ownership of culinary tradition was a central part of the long march to racial equality. THE POTLIKKER PAPERS begins in 1955 as black cooks and maids fed and supported the Montgomery Bus Boycott and it concludes in 2015 as a Newer South came to be, enriched by the arrival of immigrants from Lebanon to Vietnam to all points in between.Along the way, THE POTLIKKER PAPERS tracks many different evolutions of Southern identity --first in the 1970s, from the back-to-the-land movement that began in the Tennessee hills to the rise of fast and convenience foods modeled on Southern staples. Edge narrates the gentrification that gained traction in North Carolina and Louisiana restaurants of the 1980s and the artisanal renaissance that reconnected farmers and cooks in the 1990s and in the 00s. He profiles some of the most extraordinary and fascinating figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Edna Lewis, Paul Prudhomme, Craig Claiborne, Sean Brock, and many others.Like many great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, masters ate the greens from the pot and set aside the left-over potlikker broth for their slaves, unaware that the broth, not the greens, was nutrient-rich. After slavery, potlikker sustained the working poor, black and white. In the rapidly gentrifying South of today, potlikker has taken on new meanings as chefs have reclaimed the dish.Over the last two generations, wrenching changes have transformed the South. THE POTLIKKER PAPERS tells the story of that change--and reveals how Southern food has become a shared culinary language for the nation.Music Copyright (c) 2012, Lee Bains III

    But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Lohman sets out to explore how these influential ingredients made their way to the American table. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate.

    The extraordinarily wealthy 5th Duke of Portland had a mania for it, hiding in his carriage and building tunnels between buildings to avoid being seen. In 1897, an elderly widow asked the court to exhume the grave of her late father-in-law, T. C. Druce, under the suspicion that he’d led a double life as the 5th Duke. The eccentric duke, Anna Maria contended, had faked his death as Druce, and her son should inherit the Portland millions. Revealing a dark underbelly of Victorian society, Piu Marie Eatwell evokes an era when the rise of sensationalist media blurred every fact into fiction and when family secrets and fluid identities pushed class anxieties to new heights.

    But murder as sensation and entertainment became ubiquitous, with cold-blooded killings transformed into novels, broadsides, ballads, opera, and melodrama—even into puppet shows and performing dog-acts. Detective fiction and the new police force developed in parallel, each imitating the other—the founders of Scotland Yard gave rise to Dickens's Inspector Bucket, the first fictional police detective, who in turn influenced Sherlock Holmes and, ultimately, even P.D. James and Patricia Cornwell.In this meticulously researched and engrossing book, Judith Flanders retells the gruesome stories of many different types of murder, both famous and obscure: from Greenacre, who transported his dismembered fiancée around town by omnibus, to Burke and Hare’s bodysnatching business in Edinburgh; from the crimes (and myths) of Sweeney Todd and Jack the Ripper, to the tragedy of the murdered Marr family in London’s East End.Through these stories of murder—from the brutal to the pathetic—Flanders builds a rich and multi-faceted portrait of Victorian society in Great Britain.  With an irresistible cast of swindlers, forgers, and poisoners, the mad, the bad and the utterly dangerous, The Invention of Murder is both a mesmerizing tale of crime and punishment, and history at its most readable.

    They came from Fleet Street, Knightsbridge, Wolverhampton, Sweden and Wales. They wrote ballads, ran coffee houses, lived on country estates, they breathed ink-dust from printing presses and escaped people-traffickers. What they had in common was the year of their murders: 1888. The person responsible was never identified, but the character created by the press to fill that gap has become far more famous than any of these five women.For more than a century, newspapers have been keen to tell us that ‘the Ripper’ preyed on prostitutes. Not only is this untrue, as historian Hallie Rubenhold has discovered, it has prevented the real stories of these fascinating women from being told. Now, in this devastating narrative of five lives, Rubenhold finally sets the record straight, revealing a world not just of Dickens and Queen Victoria, but of poverty, homelessness and rampant misogyny. They died because they were in the wrong place at the wrong time – but their greatest misfortune was to be born a woman.

    But do we know where these everyday recipes came from, who invented them, and using what techniques? This book provides a colourful and entertaining journey through the history of cuisine, celebrating the world's greatest dishes.

    Ubiquitous in the world’s most fabulous cuisines, butter is boss. Here, it finally gets its due. After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself. From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter’s role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manié, croissants, pâte brisée, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best.

    Part culinary history, part cultural commentary, Vanilla tells the remarkable story of the world's most popular flavor and scent. The Spanish considered vanilla the ultimate aphrodisiac, the Totonac Indians called it the fruit of the gods, and the Aztecs taxed the Mayans in vanilla beans, using the beans as currency. Today, vanilla is in our coffee, our perfume, tea, home products, body lotion, and just about anything imaginable. Patricia Rain explores the incredibly diverse effect of vanilla on the worlds of food, medicine, psychology, and even politics. She intertwines the fields of cultural anthropology, botany, folklore, and economics, tracing the marvelous path of vanilla throughout world history. Vanilla shows how the impact and marketing of this ubiquitous little bean over the last eight hundred years saved the indigenous peoples of Mexico and Tahiti, put Madagascar on the map, drove the success of the great Parisian perfume houses and Europe's confection industry, and spurred trade routes across the Indian Ocean. Rain examines the rich history of vanilla with exacting detail and discusses its current role in our lives and the modern retail world, where the "vanilla boom" has caused the prices of many common consumer items to skyrocket. Filled with fascinating insights, quirky characters, trivia, and even recipes, this beautifully written book is perfect for vanilla lovers, history buffs, and anyone interested in a real-life captivating story.

    Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America’s favorite dish in your own home. Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.

    Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are they at last developing a food culture or are they just going through the motions? This entertaining, detailed, and somewhat tongue-in-cheek observation of the British and their food, cooking, eating, and behaviour in restaurants, covers such topics as dinner parties, funeral teas, Indian restaurants, dieting, and eating while under the influence. Written in Nigel Slater's trademark readable style, Eating for England highlights the nation's idiosyncratic attitude towards the fine art of dining.

    As Curator of Books at Harvard University's Schlesinger Library, Haber has access to more than 16,000 cookbooks from which she has drawn inspiring and often surprising cooking stories from the 1840s to the present: a Confederate Jewish woman's ancestral chicken soup which helped improve institutional food overall; the well-groomed, upright "Harvey Girl" waitresses who helped civilize America's western frontier; and the Graham Cracker, which was created by a fanatic Seventh-Day Adventist trying to curb sexual appetites. With recipes throughout, Haber's fascinating survey adds a delicious new dimension to America's cultural heritage.

    Illustrated with scenes from medieval life, the dishes reflect the food eaten by many branches of society. The book ends with a section on herbs and medicines.

    In Eat My Words: Reading Women's Lives through the Cookbooks They Wrote, Janet Theophano shows that cookbooks provide food for the mind and the soul as well. Looking beyond the ingredients and instructions, she shows how women have used cookbooks to assert their individuality, develop their minds, and structure their lives. Beginning in the seventeenth century and moving up through the present day, Theophano reads between the lines of recipes for dandelion wine, "Queen of Puddings," and half-pound cake to capture the stories and voices of these remarkable women.The selection of books looked at is enticing and wide-ranging. Theophano begins with seventeenth-century English estate housekeeping books that served as both cookbooks and reading primers so that women could educate themselves during long hours in the kitchen. She looks at A Date with a Dish, a classic African American cookbook that reveals the roots of many traditional American dishes, and she brings to life a 1950s cookbook written specifically for Americans by a Chinese émigré and transcribed into English by her daughter. Finally, Theophano looks at the contemporary cookbooks of Lynne Rosetto Kaspar, Madeleine Kamman, and Alice Waters to illustrate the sophistication and political activism present in modern cookbook writing. Janet Theophano harvests the rich history of cookbook writing to show how much more can be learned from a recipe than how to make a casserole, roast a chicken, or bake a cake. We discover that women's writings about food reveal--and revel in--the details of their lives, families, and the cultures they help to shape.

    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.

    That, of course, is a matter of opinion. And there are other layers to the story.With a combination of novelistic flair and historical accuracy, Kate Williams begins by relating the heartbreaking story of Princess Charlotte, the Queen who never was, and her impact on the young Victoria. Our perception of Victoria the Queen is coloured by portraits of her older, widowed self - her dour expression embodying the repressive morality propagated in her time. But Becoming Queen reveals an energetic and vibrant woman, determined to battle for power. It also documents the Byzantine machinations behind Victoria's quest to occupy the throne, and shows how her struggles did not end when finally the crown was placed on her head.In the late eighteenth century, monarchies were in crisis across Europe. Discontented with their mad King, George III, and his spendthrift offspring, the English pinned their hopes on the only legitimate grandchild: Princess Charlotte, daughter of George, Prince of Wales. But Charlotte died at the age of twenty-two, a few hours after giving birth to a stillborn son. A grieving nation immediately began venerating her as someone who would have made an ideal Queen while Charlotte's rackety uncles embarked on a race to produce the next heir.No one thought that little Victoria, daughter of the Duke of Kent, would ascend the throne. She, in turn, became increasingly determined to take control of her own destiny, and clashed constantly not only with her hugely ambitious mother but with her protégé and household comptroller, the Irish adventurer, John Conroy. After she became Queen, ministers, even her beloved Prince Albert, still attempted to steal power away from her.Revealing how Charlotte's death shaped Victoria's reign and laying bare the passions that swirled around the throne, Becoming Queen is an absorbingly dramatic tale of secrets, sexual repression and endless conflict. After her lauded biography of Emma Hamilton, England's Mistress, Kate Williams has produced a most original and intimate portrait of Great Britain's longest reigning monarch.