Coffee is a global beverage: it’s grown commercially on four continents and consumed enthusiastically on all seven—and there is even an Italian espresso machine on the International Space Station. Coffee’s journey has taken it from the forests of Ethiopia to the fincas of Latin America, from Ottoman coffee houses to “Third Wave” cafés, and from the simple coffee pot to the capsule machine. In Coffee: A Global History, Jonathan Morris explains both how the world acquired a taste for this humble bean, and why the beverage tastes so differently throughout the world. Sifting through the grounds of coffee history, Morris discusses the diverse cast of caffeinated characters who drank coffee, why and where they did so, as well as how it was prepared and what it tasted like. He identifies the regions and ways in which coffee has been grown, who worked the farms and who owned them, and how the beans were processed, traded, and transported. Morris also explores the businesses behind coffee—the brokers, roasters, and machine manufacturers—and dissects the geopolitics linking producers to consumers. Written in a style as invigorating as that first cup of Java, and featuring fantastic recipes, images, stories, and surprising facts, Coffee will fascinate foodies, food historians, baristas, and the many people who regard this ancient brew as a staple of modern life.

    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.

    Following a tantalizing trail of archaeological, chemical, artistic, and textual clues, Patrick E. McGovern, the leading authority on ancient alcoholic beverages, brings us up to date on what we now know about how humans created and enjoyed fermented beverages across cultures. Along the way, he explores a provocative hypothesis about the integral role such libations have played in human evolution. We discover, for example, that the cereal staples of the modern world were probably domesticated for their potential in making quantities of alcoholic beverages. These include the delectable rice wines of China and Japan, the corn beers of the Americas, and the millet and sorghum drinks of Africa. Humans also learned how to make mead from honey and wine from exotic fruits of all kinds-even from the sweet pulp of the cacao (chocolate) fruit in the New World. The perfect drink, it turns out-whether it be mind-altering, medicinal, a religious symbol, a social lubricant, or artistic inspiration-has not only been a profound force in history, but may be fundamental to the human condition itself.

    Rather, it is an explanation of how Nicholson discovered what works for him and why we should all look at nutritional advice through a clear lens, not the warped prism of what has become conventional dietary advice. This is a surprising, often hilarious, and shocking journey of discovery.John Nicholson is author of We Ate All the Pies, which was longlisted for the William Hill Sports Book of the Year Prize.

    Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English?“As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales.

    It was truly horrific, a startling story – and wholly avoidable – but it had only the briefest of inquiries, and it seemed its lessons were not learned.Twelve-year-old Martin Fletcher was at Valley Parade that day, celebrating Bradford's promotion to the second flight, with his dad, brother, uncle and grandfather. Martin was the only one of them to survive the fire – the biggest loss suffered by a single family in any British football disaster.In later years, Martin devoted himself to extensively investigating how the disaster was caused, its culture of institutional neglect and the government's general indifference towards football fans' safety at the time. This book tells the gripping, extraordinary in-depth story of a boy's unthinkable loss following a spring afternoon at a football match, of how fifty-six people could die at a game, and of the truths he unearthed as an adult. This is the story – thirty years on – of the disaster football has never properly acknowledged.

    Covering such topics as fish and chips, roast beef, avocados, tripe, fish knives and the surprising origins of breakfast, Scoff reveals how in Britain we have become experts at using eating habits to make judgements about social background.Bringing together evidence from cookbooks, literature, artworks and social records from 1066 to the present, Vogler traces the changing fortunes of the food we encounter today, and unpicks the aspirations and prejudices of the people who have shaped our cuisine for better or worse.

    But it is far more than that. In this book, social historian and TV presenter Ruth Goodman tells the story of how the development of the coal-fired domestic range fundamentally changed not just our domestic comforts, but our world. The revolution began as far back as the reign of Queen Elizabeth I, when London began the switch from wood to coal as its domestic fuel – a full 200 years before any other city. It would be this domestic demand for more coal that would lead to the expansion of mining, engineering, construction and industry: the Domestic Revolution kick-started, pushed and fuelled the Industrial Revolution.There were other radical shifts. Coal cooking was to change not just how we cooked but what we cooked (causing major swings in diet), how we washed (first our laundry and then our bodies) and how we decorated (spurring the wallpaper industry). It also defined the nature of women’s and men’s working lives, pushing women more firmly into the domestic sphere. It transformed our landscape and environment (by the time of Elizabeth’s death in 1603, London’s air was as polluted as that of modern Beijing). Even tea drinking can be brought back to coal in the home, with all its ramifications for the shape of the empire and modern world economics.Taken together, these shifts in our day-to-day practices started something big, something unprecedented, something that was exported across the globe and helped create the world we live in today.

    Kuh takes readers inside this high-stakes business, sharing little-known anecdotes, describing legendary cooks and bright new star chefs, and relating his own reminiscences. Populated by a host of food personalities, including Julia Child, M.F.K. Fisher, and James Beard, Kuh's social and cultural history of America's great restaurants reveals the dramatic transformations in U.S. cuisine. "If you believe we are what we eat, this is the book that tells you who we are." (The San Diego Union-Tribune) ßAUTHORBIO: Patric Kuh is a Paris-trained chef who has worked in preeminent restaurants in France, New York, and California. He has written a novel, as well as numerous articles for Gourmet, Esquire, Salon.com, and Los Angeles magazine.

    Beeton's Book of Household Management is a volume of insight and common sense. Written by what one might now describe as a Victorian Martha Stewart, the book offers advice on fashion, child-care, animal husbandry, poisons, and the management of servants. To the modern reader expecting stuffy verbosity or heavy moralizing, Beeton's book is a revelation: it explores the foods of Europe and beyond, suggesting new food stuffs and techniques, mixing domestic advice with discussions of science, religion, class, industrialism and gender roles. Alternately frugal and fashionable, anxious and self confident, the book highlights the concerns of the growing Victorian middle-class at a key moment in its history. This abridged edition serves as a cookery book, while documenting a significant aspect of Victorian social and cultural history.

    British morale was low. The sinking of the Bismarck was a matter of life and death. But before the British could engage her, they had to find her. The British Admiralty received a report that two large German warships had been seen steaming northward through the Kattegat, between Denmark and Sweden. Six days later the shattered hulk of the Bismarck turned bottom up and disappeared beneath the waves a few hundred miles from Brest. In those six days an awe-inspiring drama played itself out. The history of this terrible chase is a story of ups and downs, hopes and anxieties, bitter disappointment and miraculous recovery — a marvellous picture of naval action. In addition the battle is illuminated by comments on strategy and tactics that every reader can appreciate. Praise for Russell Grenfell: "Captain Grenfell has both the background and literary ability to bring the whole dramatic story brilliantly alive" - San Francisco Chronicle "A remarkably lucid account" - Time Magazine "Thoroughly rewarding" - New York Times "Full of dramatic interest" - Times Literary Supplement Russell Grenfell (1892-1954) was promoted to Lieutenant a few years after he first went to sea. Having served on battleships, he was appointed to command destroyers. Prior to his retirement, he served as senior commander at the Royal Naval Staff College in Greenwich. Grenfell authored many naval books, including Main Fleet to Singapore, Nelson the Sailor and Unconditional Hatred.

    The spirit was sold from shops and market stalls, from basements and barrows in the streets, until every Londoner was averaging two pints of gin a week. Early eighteenth-century London was a violent and insecure town. Reformers blamed 'Madam Geneva' for everything from social decay to rising crime and passed eight major acts in an attempt to control it. When prohibition was attempted, it was greeted with popular riots and the explosion of a bomb in Westminster Hall. With arguments about gin drawing in writers such as Daniel Defoe and Henry Fielding, the campaign for reform reached its climax with the unforgettable image of Hogarth's 'Gin Lane'. This is the story of the rise and fall of 'Madam Geneva'. Gin-drinkers and sellers, politicians and distillers all add their voices to Patrick Dillon's vivid account of London's first drug craze, and the ultimately successful attempts to control it. 'Excellent.' - Andrew Marr 'Patrick Dillon has gathered together some marvellous tales here... This book is as crowded with sensational incident as an 18th-century newspaper... With its manic tempo, Dillon's prose embodies the relentless energy of the time... the city's infinite variety is also successfully invoked. He has, too, a gift for simplifying complex issues.' - Daily Telegraph 'A crisp, fast-paced account... Dillon paints a vivid picture of hard-drinking London, high on spirits and speculation... Dillon's book offers a fascinating tale, ringing with authentic voices.' - Sunday Times

    Under the influence of the obese, loose-moraled Prince of Wales (to whom Jane Austen dedicated Emma), the Regency was the apex of British decadence, an era of lavish parties and relentless bed-hopping that set a standard for elegance and vulgarity. With wit and lively style, Venetia Murray chronicles the scandals, courtships, and daily life of these aristocrats, and evokes the tempestuous times of the early industrial and French revolutions. Sumptuously illustrated with rare contemporary cartoons, prints, diaries, and caricatures, An Elegant Madness is a book readers of social history and historical romance alike will devour.

    Many pilots, including Douglas Bader, thought it was superior to the Spit--but together they saved Britain from Nazi invasion and possible defeat.Adrian Stewart has produced a gloriously atmospheric and nostalgic book capturing the spirit of these great aircraft and the pilots who flew them. It tracks the aircraft as it was developed and improved, and follows it to the many theaters of the war where it saw service. Among the lesser-known are Burma and hazardous convoy protection in the Arctic and Mediterranean, flying from makeshift carriers. This book will fascinate specialist aviation historians and those who enjoy a rattling good war story, and includes a superb selection of rare photographs.

    Since its foundation in 1919, Leeds United Football Club has seen more ups and downs than most, rising to global fame through an inimitable and uncompromising style in the 70s, clinching the last Division One title of the pre-Sky Sports era in 1992, before becoming the epitome of financial mismanagement at the start of the 21st century. Despite this demise, United remains one of the best supported – and most divisive – clubs in football, with supporters’ clubs dotted across the globe. In 100 Years of Leeds United, Chapman delves deep into the archives to discover the lesser-known episodes, providing fresh context to the folkloric tales that have shaped the club we know today, painting the definitive picture of the West Yorkshire giants.