Yet, in just fifty years it has transformed itself into an economic powerhouse and a democracy that can serve as a model for other countries. How was it able to do this, despite having been sapped by almost a half-century of colonial rule, ruined by war, partitioned and lacking a democratic tradition? Who are the Korean people, who achieved this second "Asian miracle"? And having accomplished it, what are their prospects now?Daniel Tudor is a journalist who has been living in and writing about Korea for almost a decade. He seeks the answers to these questions in Korean history, culture, and society and in interviews with experts, from business leaders to politicians, shamans, sports legends, poets, rock musicians, and academics. In five parts, he examines Korea's cultural foundations; the Korean character; the public sphere in politics, business, and the workplace as well as the family; life in the hours not spent working, including food, music, and cinema; and social issues that may be crucial to Korea's future, such as Koreans' interactions with outsiders. In doing so, he touches on topics as diverse as shamanism, clan-ism, the dilemma posed by North Korea (brother or enemy?), myths about doing business in Korea, and why the country's infatuation with learning English is causing huge social problems.South Korea has undergone two miracles at once: economic development and democratization. The question now is, will it become a rich yet aging society, devoid of momentum, as some see Japan? Or will the dynamism of Korean society and its willingness to change--as well as the opportunity it has now to welcome outsiders into its fold--enable it to experience a third miracle that will propel it into the ranks of the foremost countries in terms of human development, democracy, and wealth?

    Fearing cremation, she extracted from her family the promise to bury her after she died. This was in Xi’an, a city in central China, in the 1970s, when a national ban on all traditional Chinese practices, including burials, was strictly enforced. But Huang’s grandmother was persistent, and two years later, his father built her a coffin. He also appointed his older son, Wenguang, as coffin keeper, a distinction that meant, among other things, sleeping next to the coffin at night.Over the next fifteen years, the whole family was consumed with planning Grandma’s burial, a regular source of friction and contention, with the constant risk of being caught by the authorities. Many years after her death, the family’s memories of her coffin still loom large. Huang, now living and working in America, has come to realize how much the concern over the coffin has affected his upbringing and shaped the lives of everyone in the family. Lyrical and poignant, funny and heartrending, The Little Red Guard is the powerful tale of an ordinary family finding their way through turbulence and transition.

    Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share their secrets, fabulous recipes, and expertise to create a truly priceless collection of culinary delights."One peek into Elisabeth Prueitt and Chad Robertson's sensational cookbook whisks you into their popular Tartine Bakery and reveals everything you need to know to create their superb recipes in your own home." –Flo Braker, author of The Simple Art of Perfect Baking and Sweet MiniaturesIt's no wonder there are lines out the door of the acclaimed Tartine Bakery in San Francisco. Tartine has been written up in every magazine worth its sugar and spice. Here, the bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first.Features easy-to-follow recipes meant to be made in your home kitchen. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert.Includes practical advice in the form of handy Kitchen Notes, that convey the authors' know-how.Gorgeous photographs are spread throughout to create a truly delicious and inspiring party cookbook.Makes a delectable gift for any dessert lover or aspiring pastry chef.Pastry chef Elisabeth Prueitt's work has appeared in numerous magazines, including Food & Wine, Bon Appétit, and Travel & Leisure, and she has appeared on the television program Martha Stewart Living. France Ruffenach is a San Francisco-based photographer whose work has appeared in magazines and cookbooks including Martha Stewart Living, Real Simple, and Bon Appétit magazines, and in Cupcakes, Everyday Celebrations, and Ros.

    At this legendary contest -- a blind tasting -- a panel of top French wine experts shocked the industry by choosing unknown California wines over France's best. George M. Taber, the only reporter present, recounts this seminal contest and its far-reaching effects, focusing on three gifted unknowns behind the winning wines: a college lecturer, a real estate lawyer, and a Yugoslavian immigrant. With unique access to the main players and a contagious passion for his subject, Taber renders this historic event and its tremendous aftershocks -- repositioning the industry and sparking a golden age for viticulture across the globe. With an eclectic cast of characters and magnificent settings, Judgment of Paris is an illuminating tale and a story of the entrepreneurial spirit of the new world conquering the old.

    Examining a series of El Niño-induced droughts and the famines that they spawned around the globe in the last third of the nineteenth century, Mike Davis discloses the intimate, baleful relationship between imperial arrogance and natural incident that combined to produce some of the worst tragedies in human history and to sow the seeds of underdevelopment in what later became known as the Third World.

    It encompasses royal feasts and street food, the skinning of eels and the making of strawberry jelly, mixing tales of culinary stars with those of the invisible hordes cooking in kitchens across the land. Beginning before Roman times, the book journeys through the ingredients, equipment, kitchens, feasts, fads, and famines of the British. It covers the piquancy of Norman cuisine, the influx of undreamed-of spices and new foods from the East and the New World, the Tudor pumpkin pie that journeyed with the founding fathers to become America's national dish, the austerity of rationing during World War II, and the birth of convenience foods and take-away, right up to the age of Nigella Lawson, Heston Blumenthal, and Jamie Oliver. The first trade book to tell the story of British cooking-which is, of course, the history that led up to American colonial cooking as well-Taste shows that kitchens are not only places of steam, oil, and sweat, but of politics, invention, cultural exchange, commerce, conflict, and play.

    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.

    Mass starvation, long predicted for the fast-growing population, was about to become a reality. A call went out to the world’s scientists to find a solution. This is the story of the two enormously gifted, fatally flawed men who found it: the brilliant, self-important Fritz Haber and the reclusive, alcoholic Carl Bosch. Together they discovered a way to make bread out of air, built city-sized factories, controlled world markets, and saved millions of lives. Their invention continues to feed us today; without it, more than two billion people would starve.But their epochal triumph came at a price we are still paying. The Haber-Bosch process was also used to make the gunpowder and high explosives that killed millions during the two world wars. Both men were vilified during their lives; both, disillusioned and disgraced, died tragically. Today we face the other un­intended consequences of their discovery—massive nitrogen pollution and a growing pandemic of obesity.The Alchemy of Air is the extraordinary, previously untold story of two master scientists who saved the world only to lose everything and of the unforseen results of a discovery that continues to shape our lives in the most fundamental and dramatic of ways.

    Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia's unforgettable story--struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe--unfolds with the spirit so key to Julia's success as a chef and a writer, brilliantly capturing one of America's most endearing personalities.

      After a decade of yo-yo dieting and a lifelong battle with the scale, Brittany Williams topped out at 260 pounds and knew she needed to make a lasting change. She shed an astonishing 125 pounds in a year—and has kept it off for 3 years—by getting off the diet rollercoaster and getting back to basics. She ditched processed foods, curbed her takeout habit, and cut back on inflammatory ingredients like gluten, dairy, and sugar. Through her best-selling books and popular blog, Brittany has inspired millions of fans and readers to lose weight, improve their wellness, and forge a healthier relationship with food.   As a busy mom of three, Brittany knows how important it is to create nutritious meals that will please the pickiest eaters without breaking your budget. Featuring 125 recipes that all cost less than $10 to make—most can be made for less than $5—Instant Loss on a Budget is proof that wholesome food doesn’t have to be expensive. In fact, Brittany feeds her family of five for just $75 to $100 a week!   Brittany has mastered the art of creating recipes that taste indulgent, yet are surprisingly good for you. With recipes like Chocolate Brownie Donuts, Mini Everything Bagels, Smoky Baby Back Ribs, Barbeque Chicken with Cilantro-Lime Coleslaw, and plant-based options like Tikka Masala Lentils, The Ultimate Veggie Thin-Crust Pizza, and Cauliflower Mac and Cheese, this book offers something for every reader and every craving. You can even indulge your sweet tooth without sabotaging your progress with desserts like Frozen Chocolate-Peanut Butter Pie and Raspberry Crumble.   Complete with balanced meal plans, budgeting advice, and cost-cutting hacks, this gluten-free and dairy-free cookbook makes it easy to set goals and stick to them. Investing in your health is the best investment you can make: Discover how much lighter and happier you can feel with Instant Loss!

    Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes.In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.

    In his latest entertaining and thought provoking narrative travelogue, Michael Booth sets out to discover how deep, really, is the enmity between these three “tiger” nations, and what prevents them from making peace. Currently China’s economic power continues to grow, Japan is becoming more militaristic, and Korea struggles to reconcile its westernized south with the dictatorial Communist north. Booth, long fascinated with the region, travels by car, ferry, train, and foot, experiencing the people and culture of these nations up close. No matter where he goes, the burden of history, and the memory of past atrocities, continues to overshadow present relationships. Ultimately, Booth seeks a way forward for these closely intertwined, neighboring nations.An enlightening, entertaining and sometimes sobering journey through China, Japan, and Korea, Three Tigers, One Mountain is an intimate and in-depth look at some of the world’s most powerful and important countries.

    But far from being wild and barren, the Himalaya has throughout the ages been home to an astonishing diversity of indigenous and local cultures, as well as a crossroads for trade, and a meeting point and conflict zone for the world’s superpowers. Here Jesuit missionaries exchanged technologies with Tibetan Lamas, Mongol Khans employed Nepali craftsmen, Armenian merchants exchanged musk and gold with Mughals. Here too the East India Company grappled for dominance with China’s emperors, independent India has been locked in conflict with Mao’s Communists and their successors, and the ideological confrontation of the Cold War is now being buried beneath mass tourism and ecological transformation.Featuring scholars and tyrants, bandits and CIA agents, go-betweens and revolutionaries, Himalaya is a panoramic, character-driven history on the grandest but also the most human scale, by far the most comprehensive yet written, encompassing geology and genetics, botany and art, and bursting with stories of courage and resourcefulness.

    Set on a huge continental stage, from Europe to China, it is a tale covering over 10,000 years, from the origins of farming around 9000 BC to the expansion of the Mongols in the thirteenth century AD. An unashamedly big history, it charts the development of European, Near Eastern, and Chinese civilizations and the growing links between them by way of the Indian Ocean, the silk Roads, and the great steppe corridor (which crucially allowed horse riders to travel from Mongolia to the Great Hungarian Plain within a year). Along the way, it is also the story of the rise and fall of empires, the development of maritime trade, and the shattering impact of predatory nomads on their urbanneighbours. Above all, as this immense historical panorama unfolds, we begin to see in clearer focus those basic underlying factors - the acquisitive nature of humanity, the differing environments in which people live, and the dislocating effect of even slight climatic variation - which have driven change throughout the ages, and which help us better understand our world today.

    The inside story of how Americans have formed a national cuisine from a world of flavors. Sushi, pizza, tacos, bagels, barbecue, dim sum―even fried chicken, burgers, ice cream, and many more―were born elsewhere and transformed into a unique American cuisine.Food Americana is a riveting ride into every aspect of what we eat and why. From a lobster boat off the coast of Maine to the Memphis in May barbecue competition. From the century-old Russ & Daughters lox and bagels shop in lower Manhattan to the Buffalo Chicken Wing Festival. From a thousand-dollar Chinese meal in San Francisco to birria tacos from a food truck in South Philly.Meet incredibly engaging characters and legends including:The owner of a great sushi bar in an Oklahoma gas stationThe New Englander introducing Utah to lobster rollsAlice WatersDaniel BouludJerry Greenfield of Ben & Jerry’sMel Brooks