He sets out to explore the many, and particular, ways that he, and we, experience the natural world – beginning face down on the pavement outside his home then moving outwards to garden, local patch, wildlife reserve, craggy coastline and as far afield as the dark hills of Skye. He visits the haunts of famous nature lovers – reaching back to the likes of Charles Darwin, Etta Lemon, Gavin Maxwell, John Clare and Emma Turner – to examine their insatiable curiosity and follow in their footsteps.And everywhere he meets not only nature, but nature lovers of all varieties. The author reveals how our collective relationship with nature has changed over the centuries, what our actions mean for nature and what being a nature lover in Britain might mean today.

    But those who tried coffee were soon won over, and more coffee-houses were opened across London, America, and Europe. For a hundred years the coffeehouse occupied the center of urban life, creating a distinctive social culture. They played a key role in the explosion of political, financial, scientific, and literary change in the 18th century, as people gathered, discussed, and debated issues within their walls.

    But the new British food revolution is not limited to fine restaurants and television. Within Britain, pub and country inn chefs, newspaper and magazine food writers, and everyday home cooks are taking a renewed interest in their own traditional cuisine, at long last approaching it with more pride than with prejudice. In The Ploughman's Lunch and the Miser's Feast, the American cookbook author, travel writer and professional photographer Brian Yarvin brings these newly rediscovered pleasures to the attention of home cooks on this side of the Atlantic.In 100 recipes, 65 color photos, and dozens of lively sidebars, Yarvin reveals what he has discovered in his numerous walking and driving trips across the length and breadth of Great Britain. His recipes emphasize traditional and down-home dishes as perfected and updated by the best cooks in Britain. They include lots of pub fare, like Fish and Chips, Shepherd's Pie, Ploughman's Lunch, and a host of savory cakes and pasties. There are festive and substantial main courses like Howtowdie, Poached Salmon with White Sauce, and, of course, a splendidly done Beef Wellington.The hard-working Brits love big breakfasts, and there is a chapter devoted to those, while another chapter celebrates the sandwiches, salads, and snacks that are served at tea time. Curry shops have been ubiquitous for so long that Indian food by now is properly British, and Yarvin devotes another chapter to dishes such as Shrimp Biryani and Chicken Korma. A big chapter, too, shows us how to make the best-loved British sweets, from the humbly named Plum Pudding and Mincemeat Cake to the amusingly monikered Fast Rascals, Kentish Huffkins, and Welsh Dripping Cake.

    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.

    She will delve into many subject areas -- tea gowns, tea dances and social etiquette, for instance -- to satisfy an enthusiastic international audience, waiting, thirsty, for more knowledge.

    From the Army's birth at the battle of Edgehill in 1642 to our current conflict in Afghanistan, this is history at its most relevant -- and most dramatic.

    The founding father was traveling to Paris and wanted to bring James along “for a particular purpose”— to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom. 
 
   Thus began one of the strangest partnerships in United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so the might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, crème brûlée, and a host of other treats. This narrative history tells the story of their remarkable adventure—and even includes a few of their favorite recipes!

    Or is it? John Reader’s narrative on the role of the potato in world history suggests we may be underestimating this remarkable tuber. From domestication in Peru 8,000 years ago to its status today as the world’s fourth largest food crop, the potato has played a starring—or at least supporting—role in many chapters of human history. In this witty and engaging book, Reader opens our eyes to the power of the potato.Whether embraced as the solution to hunger or wielded as a weapon of exploitation, blamed for famine and death or recognized for spurring progress, the potato has often changed the course of human events. Reader focuses on sixteenth-century South America, where the indigenous potato enabled Spanish conquerors to feed thousands of conscripted native people; eighteenth-century Europe, where the nutrition-packed potato brought about a population explosion; and today’s global world, where the potato is an essential food source but also the world’s most chemically-dependent crop. Where potatoes have been adopted as a staple food, social change has always followed. It may be “just” a humble vegetable, John Reader shows, yet the history of the potato has been anything but dull.

    Red Coat is non-fiction Sharpe, filled with anecdote and humour as well as historical analysis.‘Redcoat is a wonderful book. It is not just a work of history – but one of enthusiasm and unparalleled knowledge.' BERNARD CORNWELLRedcoat is the story of the British soldier from c.1760 until c.1860 – surely one of the most enduring and magnetic subjects of the British past. Solidly based on the letters and diaries of the men who served and the women who followed them, the book is rich in the history of the period. It charts Wolfe's victory and death at Quebec, the American War of Independence, the Duke of York's campaign in Flanders, Wellington's Peninsular War, Waterloo,the retreat from Kabul, the Sikh wars in 1845-9, the Crimean war and the Indian Mutiny.The focus of Redcoat, however, is the individual recollection and experience of the ordinary soldiers serving in the wars fought by Georgian and early Victorian England.Through their stories and anecdotes – of uniforms, equipment,'taking the King's shilling', flogging, wounds, food, barrack life, courage, comradeship, death, love and loss – Richard Holmes provides a comprehensive portrait of a fallible but extraordinarily successful fighting force.'Such a scene of mortal strife from the fire of fifty men was never witnessed…' writes Harry Smith of the 95th Rifles, recounting the death of a brother officer in Spain in 1813. 'I wept over his remains with a bursting heart as, with his company who adored him, I consigned to the grave the last external appearance of Daniel Cadoux. His fame can never die.' Smith's account is typical of the emotions and experiences of the men who appear on every page of this book, sporting their red uniforms to fight for King and country.

    Harriet Spencer was without a doubt one of the most glamorous, influential, and notorious aristocrats of the Regency period.The second daughter of the prestigious Spencer family, Harriet was born into wealth and privilege. Intelligent, attractive, and exceedingly eager to please, at nineteen years of age she married Frederick, Viscount Duncannon, an aloof, distant relative. Unfortunately, it was not a happy union; the only trait they shared was an unhealthy love of gambling. The marriage produced four children, yet Harriet followed in the footsteps of her older sister and began a series of illicit dalliances, including one with the prominent and charismatic playwright Richard Brinsley Sheridan. Then she met Lord Granville Leveson Gower, handsome and twelve years her junior. Their years-long affair resulted in the birth of two children, and all but consumed Harriet: concealing both pregnancies from her husband required great skill. Had the children been discovered, it surely would have resulted in divorce—which would have been disastrous.Harriet’s life was dramatic, and the history-making events she observed were equally fascinating. She was an eyewitness to the French Revolution; she participated in both the euphoria following Nelson’s victory at Trafalgar and the outpouring of grief at his spectacular funeral; she was privy to the debauchery of the Prince Regent’s wife, Princess Caroline. She quarreled bitterly with Lord Byron when he pursued her young daughter (rumor had it that he was truly interested in Harriet herself). She traveled through war-torn Europe during both the rise and the fall of Napoleon and saw the devastating aftermath of the Battle of Waterloo, where her son was gravely injured. Harriet, along with her sister, was one of the leading female political activists of her day; her charm allowed her to campaign noisily for Charles James Fox—while still retaining influence over supporters of his rival, William Pitt the Younger. Harriet survived Georgiana by fifteen years, living to see the coronation of George IV.Janet Gleeson’s elegant, page-turning style brings Harriet’s story vividly to life. Based on painstaking archival research, Privilege and Scandal gives readers an inside look at the lives of the British aristocracy during the decadent eighteenth century—while at the same time shining the spotlight on one of the era’s most fascinating women.From the Hardcover edition.

    Out of this ancient heritage from lands that include Greece, Bosnia, Turkey, Israel, Persia, Afghanistan, and India, she mines a rich source of culinary traditions.Mendelson then takes us on a journey through the lands that traditionally only consumed milk fresh from the cow—what she calls the Northwestern Cow Belt (northern Europe, Great Britain, North America). She shows us how milk reached such prominence in our diet in the nineteenth century that it led to the current practice of overbreeding cows and overprocessing dairy products. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to try are a revelation of how pure milk products should really taste.The delightfully wide-ranging recipes that follow are grouped according to the main dairy ingredient: fresh milk and cream, yogurt, cultured milk and cream, butter and true buttermilk, fresh cheeses. We learn how to make luscious Clotted Cream, magical Lemon Curd, that beautiful quasi-cheese Mascarpone, as well as homemade yogurt, sour cream, true buttermilk, and homemade butter. She gives us comfort foods such as Milk Toast and Cream of Tomato Soup alongside Panir and Chhenna from India. Here, too, are old favorites like Herring with Sour Cream Sauce, Beef Stroganoff, a New Englandish Clam Chowder, and the elegant Russian Easter dessert, Paskha. And there are drinks for every season, from Turkish Ayran and Indian Lassis to Batidos (Latin American milkshakes) and an authentic hot chocolate. This illuminating book will be an essential part of any food lover’s collection and is bound to win converts determined to restore the purity of flavor to our First Food.

    Anne Boleyn: ambitious upstart. Jane Seymour: virtuous mother. Anne of Cleves: Flanders Mare. Katherine Howard: adulterous whore. Katherine Parr: the one that got away. These are our lingering historical afterimages of the six women who married Henry VIII over the course of his thirty-six-year reign. At the age of 18, Henry succeeded to the English throne and married the Spanish princess who had briefly been the wife of his brother Arthur. Katherine of Aragon was both a virgin and a widow when the prince died at the age of fifteen, enabling Henry to marry her himself. Their marriage lasted sixteen contented years, until suddenly, Henry fell in love with Anne Boleyn and sundered England from Rome in order to keep her. But Henry VIII would not be satisfied even after he took Anne Boleyn for his wife. His vanity, his ego, and his desperate need for a male heir, led him to marry four more women during the last ten years of his life. In this book, you will read about the lives, loves, and secret passions of these women. Four of them died for Henry’s pleasure—but two escaped to tell their stories.

    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.

    "What They Did There: Profiles From the Battle of Gettysburg" offers a unique view of its subject, telling the story of the battle not through convention narrative but via 170 mini-bios of not only combatants blue and gray, but of civilians, doctors, nurses, artists, photographers, Samaritans; saints, sinners and the moral terrain in-between.

    Told through twenty meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world. In The Taste of Empire, Collingham masterfully shows that only by examining the history of Great Britain's global food system, from sixteenth-century Newfoundland fisheries to our present-day eating habits, can we fully understand our capitalist economy and its role in making our modern diets.