This civilization is single-handedly responsible for some of the most major innovations in nearly every field relevant to maintaining a civilized society - this includes religion, lawmaking, architecture, schooling, art, literature, and even entertainment. Naturally, most of what we see as negative aspects of society were established in Ancient Sumer as well. There wasn’t an aspect of Sumerian life that wasn’t plagued with corruption or devastation of one form or another. In other words, the Sumerians gave us both the sublimeness of faith and the rigidness of religious thought coupled with a desire for political supremacy. They gave us both the benevolent, caring monarchs and cruel, punishing tyrants; the educated child and the spoiled brat; the hard-working agrarian and the drunken reveler; and the epic empires as well as the pathetic remnants of them. The Sumerians did it all, and they did it first. Some of the topics and questions covered in this book include: The Ancient Sumerians In a Nutshell The Social Structure of Ancient Sumerians The Religion and Mythology of Ancient Sumerians The Sumerian Kingdoms Chronology The Everyday Life of Ancient Sumerians Sumerian Innovations Sumerian Culture Sumerian “Foreign Policy”: Relations with Other Nations And a Great Deal More that You don't Want to Miss out on! Scroll to the top and download the book now for instant access!

    To Alexander the Great, the country was a place of clever naked philosophers and massive armies mounted on elephants – which eventually forced his army to retreat. To ancient Rome, it was a source of luxuries, mainly spices and textiles, paid for in gold—hence the enormous numbers of Roman gold coins excavated in India. At the height of the Mughal empire in 1700, India boasted 24 percent of the world economy—a share virtually equal to Europe’s 25 percent. But then its economy declined. Colonial India was known for its extremes of wealth and poverty, epitomized by the Taj Mahal and famines, maharajas and untouchables, and also for its spirituality: many-armed Hindu gods and Buddhist philosophy, Mahatma Gandhi and Rabindranath Tagore.India: A Short History places as much emphasis on individuals, ideas and cultures as on the rise and fall of kingdoms, political parties and economies. Anyone curious about a great civilization, and its future, will find this an ideal introduction, at times controversial, written by an author who has been strongly engaged with India for more than three decades.

    This serendipitous meeting evolved into a decades-long partnership, one that eventually turned strangers into family and a tiny, no-frills eatery into one of the most lauded restaurants in the country.Tung's fierce practicality often clashed with Kathy's free-spirited nature, but over time, they found a harmony in their contrasts—a harmony embodied in the restaurant's signature mango and peppercorns sauce.• IMPORTANT, UNIVERSAL STORY: An inspiring memoir peppered with recipes, it is a riveting read that will appeal to fans of Roy Choi, Ed Lee, Ruth Reichl, and Kwame Onwuachi.• TIMELY TOPIC: This real-life American dream is a welcome reminder of our country's longstanding tradition of welcoming refugees and immigrants. This book adds a touchpoint to that larger conversation, resonating beyond the bookshelf.• INVENTIVE COOKBOOK: This book is taking genre-bending a step further, focusing on the story first and foremost with 20 complementary recipes. Perfect for:• Fans of culinary nonfiction• Fans of Ruth Reichl, Roy Choi, Kwame Onwuachi, and Anya Von Bremzen• Home cooks who are interested in Asian food and cooking

    It remains a masterwork without parallel. The distinguished historian Merle Goldman brings the book up to date, covering reforms in the post-Mao period through the early years of the twenty-first century, including the leadership of Hu Jintao. She also provides an epilogue discussing the changes in contemporary China that will shape the nation in the years to come.

    . . and how she cooks for family and friends. . . . A breakthrough . . . with hundreds of appealing and accessible recipes."–Amanda Hesser, The New York Times"Nigella Lawson serves up irony and sensuality with her comforting recipes . . . the Queen of Come-On Cooking."–Los Angeles Times"A chatty, sometimes cheeky, celebration of home-cooked meals."–USA Today"Nigella Lawson is, whisks down, Britain’s funniest and sexiest food writer, a raconteur who is delicious whether detailing every step on the way towards a heavenly roast chicken and root vegetable couscous or explaining why ‘cooking is not just about joining the dots’."–Richard Story, Vogue magazine

    Share the experiences of fighting men under punishing conditions, extreme temperatures, and intense monsoon rains as they search for the enemy in the rugged mountains and teeming lowlands. Relive all the terror, humor, and sadness of one man’s tour of duty with real-life action in spectacular stunning detail.

    Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.

    In How Not to Die, Dr. Michael Greger, the internationally-renowned nutrition expert, physician, and founder of NutritionFacts.org, examines the fifteen top causes of premature death in America -- heart disease, various cancers, diabetes, Parkinson's, high blood pressure, and more -- and explains how nutritional and lifestyle interventions can sometimes trump prescription pills and other pharmaceutical and surgical approaches, freeing us to live healthier lives.The simple truth is that most doctors are good at treating acute illnesses but bad at preventing chronic disease. The fifteen leading causes of death claim the lives of 1.6 million Americans annually. This doesn't have to be the case. By following Dr. Greger's advice, all of it backed up by strong scientific evidence, you will learn which foods to eat and which lifestyle changes to make to live longer.History of prostate cancer in your family? Put down that glass of milk and add flaxseed to your diet whenever you can. Have high blood pressure? Hibiscus tea can work better than a leading hypertensive drug-and without the side effects. Fighting off liver disease? Drinking coffee can reduce liver inflammation. Battling breast cancer? Consuming soy is associated with prolonged survival. Worried about heart disease (the number 1 killer in the United States)? Switch to a whole-food, plant-based diet, which has been repeatedly shown not just to prevent the disease but often stop it in its tracks.In addition to showing what to eat to help treat the top fifteen causes of death, How Not to Die includes Dr. Greger's Daily Dozen -- a checklist of the twelve foods we should consume every day. Full of practical, actionable advice and surprising, cutting edge nutritional science, these doctor's orders are just what we need to live longer, healthier lives.

    The book is a scholarly, but readable exploration of the hidden forces behind what we eat. The author explains how this food revolution has transformed our bodies, our social lives, and the world we live in.

    Out of the heart of China into the mountains of Central Asia, across northern Afghanistan and the plains of Iran and into Kurdish Turkey, Colin Thubron covers some seven thousand miles in eight months. Making his way by local bus, truck, car, donkey cart and camel, he travels from the tomb of the Yellow Emperor, the mythic progenitor of the Chinese people, to the ancient port of Antioch—in perhaps the most difficult and ambitious journey he has undertaken in forty years of travel.The Silk Road is a huge network of arteries splitting and converging across the breadth of Asia. To travel it is to trace the passage not only of trade and armies but also of ideas, religions and inventions. But alongside this rich and astonishing past, Shadow of the Silk Road is also about Asia today: a continent of upheaval.One of the trademarks of Colin Thubron's travel writing is the beauty of his prose; another is his gift for talking to people and getting them to talk to him. Shadow of the Silk Road encounters Islamic countries in many forms. It is about changes in China, transformed since the Cultural Revolution. It is about false nationalisms and the world's discontented margins, where the true boundaries are not political borders but the frontiers of tribe, ethnicity, language and religion. It is a magnificent and important account of an ancient world in modern ferment.

    A simple beverage, served either hot or iced, tea has fascinated and driven us, calmed and awoken us, for well over two thousand years.The most extensive and well presented tea history available, Tea: The Drink that Changed the World tells of the rich legends and history surrounding the spread of tea throughout Asia and the West, as well as its rise to the status of necessity in kitchens around the world. From the tea houses of China's Tang Dynasty (618-907), to fourteenth century tea ceremonies in Korea's Buddhist temples' to the tea plantations in Sri Lanka today, this book explores and illuminates tea and its intricate, compelling history.Topics in Tea: The Drink that Changed the World include:From Shrub to Cup: and Overview.History and Legend of tea.Tea in Ancient China and Korea.Tea in Ancient Japan.The Japanese Tea Ceremony.Tea in the Ming Dynasty.Tea Spreads Throughout the World.The British in India, China and Ceylon.Tea in England and the United States.Tea Today and Tomorrow.Whether you prefer green tea, back tea, white tea, oolong tea, chai, Japanese tea, Chinese tea, Sri Lankan tea, American tea or British tea, you will certainly enjoy reading this history of tea and expanding your knowledge of the world's most celebrated beverage.

    It is an ugly, shameful story of being sold with her mother into slave marriages by Chinese brokers, and although she at first tried to hide the painful details when blending into South Korean society, she realized how her survival story could inspire others. Moreover, her sister had also escaped earlier and had vanished into China for years, prompting the author to go public with her story in the hope of finding her sister.

    How can something she has eaten readily in China seem grotesque in England? The question lingers over this "autobiographical food-and-travel classic" (Publishers Weekly).

    Incredibly efficient at converting almost any organic matter into nourishing, delectable protein, swine are nothing short of a gastronomic godsend—yet their flesh is banned in many cultures, and the animals themselves are maligned as filthy, lazy brutes.As historian Mark Essig reveals in Lesser Beasts, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What’s more, he argues, we ignore our historic partnership with these astonishing animals at our peril. Tracing the interplay of pig biology and human culture from Neolithic villages 10,000 years ago to modern industrial farms, Essig blends culinary and natural history to demonstrate the vast importance of the pig and the tragedy of its modern treatment at the hands of humans. Pork, Essig explains, has long been a staple of the human diet, prized in societies from Ancient Rome to dynastic China to the contemporary American South. Yet pigs’ ability to track down and eat a wide range of substances (some of them distinctly unpalatable to humans) and convert them into edible meat has also led people throughout history to demonize the entire species as craven and unclean. Today’s unconscionable system of factory farming, Essig explains, is only the latest instance of humans taking pigs for granted, and the most recent evidence of how both pigs and people suffer when our symbiotic relationship falls out of balance.An expansive, illuminating history of one of our most vital yet unsung food animals, Lesser Beasts turns a spotlight on the humble creature that, perhaps more than any other, has been a mainstay of civilization since its very beginnings—whether we like it or not.

    As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Epicure Jean-Anthelme Brillat-Savarin said it best: "Gastronomy governs the whole life of man." In fact, civilization itself began in the quest for food. Humanity's transition to agriculture was not only the greatest social revolution in history, but it directly produced the structures and institutions we call "civilization." In 36 fascinating lectures, award-winning Professor Albala puts this extraordinary subject on the table, taking you on an enthralling journey into the human relationship to food. With this innovative course, you'll travel the world discovering fascinating food lore and culture of all regions and eras - as an eye-opening lesson in history as well as a unique window on what we eat today.