In Search of the Dark Ages vividly conjures up some of the most famous names in British history, such as Queen Boadicea, leader of a terrible war of resistance against the Romans, and King Arthur, the 'once and future king', for whose riddle Wood proposes a new and surprising solution. Here too, warts and all, are the Saxon, Viking and Norman kings who laid the political foundations of England - Offa of Mercia, Alfred the Great, Athelstan, and William the Conqueror, whose victory at Hastings in 1066 marked the end of Anglo-Saxon England.Reflecting recent historical, textual and archaeological research, this revised edition of Michael Wood's classic book overturns preconceptions of the Dark Ages as a shadowy and brutal era, showing them to be a richly exciting and formative period in the history of Britain.—'With In Search of the Dark Ages, Michael Wood wrote the book for history on TV.' The Times—'Michael Wood is the maker of some of the best TV documentaries ever made on history and archaeology.' Times Literary Supplement

    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.

    All you need is the know-how.               That’s where Emma Christensen comes in, distilling a wide variety of projects—from mead to kefir to sake—to their simplest forms, making the process fun and accessible for homebrewers. All fifty-plus recipes in True Brews stem from the same basic techniques and core equipment, so it’s easy for you to experiment with your favorite flavors and add-ins once you grasp the fundamentals.               Covering a tantalizing range of recipes, including Coconut Water Kefir, Root Beer, Honey–Green Tea Kombucha, Pear Cider, Gluten-Free Pale Ale, Chai-Spiced Mead, Cloudy Cherry Sake, and Plum Wine, these fresh beverages make impressive homemade offerings for hostess gifts, happy hours, and thirsty friends alike.

    No, more than that: she idolizes them. She marvels at their native abilities and the momentous role these misunderstood and unjustly feared creatures have played in the development of human history. And with her book, Robbing the Bees, she succeeds in making the reader love bees, too. Take this nifty bit of information, one of countless fascinating factoids offered by Bishop in her celebration of all things bee-related: "Because of bees' starring role in the drama of pollination, we humans are indebted to them, directly and indirectly, for a third of our food supply. Visiting bees are required for the commercial production of more than a hundred of our most important crops including alfalfa, garlic, apples, broccoli, Brussels sprouts, citrus, melons, onion, almonds, turnips, parsley, sunflower, cranberries, and clover." Or how about this: "For the past decade, the American military has been testing [bees'] potential as special agents in the war on drugs and terrorism. Bees are as sensitive to odor as dogs and can be trained to buzz in on drugs, explosives, landmines, and chemical weapons." Beat that as a winning opening gambit at a cocktail party. And that ain't all. Bishop charts the evolution of honey and beeswax harvesting through the ages, gives us an up-close look inside working beehives from ancient Egypt to the present day, interviews beekeepers, quotes bee chroniclers past and present (from Charles Darwin to contemporary Florida beekeeper Donald Smiley), reveals her rather clumsy foray into beekeeping in candid detail, studies bees' impact on religion and history, and provides a selection of innovative recipes calling for honey. Through it all, Bishop never loses sight of the star of the show--the humble honey bee--or the crucial but largely unrewarded role they continue to play on our planet. And she does it with snappy prose and keen humor. Dogs be warned: if Bishop has her way, bees will be the it pet of the future, or at least less likely to die at the end of a folded newspaper next time one buzzes in through an open window. --Kim Hughes

    Even as Victoria was selling bottles worth hundreds and thousands of dollars during the day, passing sommelier certification exams with flying colors, and receiving distinction from all kinds of press, there were still groping patrons, bosses who abused their role and status, and a trip to the hospital emergency room.It would take hitting bottom at a new restaurant and restorative trips to the vineyards where she could feel closest to the wine she loved for Victoria to re-emerge, clear-eyed and passionate, and a proud “wine girl” of her own Michelin-starred restaurant.Exhilarating and inspiring, Wine Girl is the memoir of a young woman breaking free from an abusive and traumatic childhood on her own terms; an ethnography of the glittering, high-octane, but notoriously corrosive restaurant industry; and above all, a love letter to the restorative and life-changing effects of good wine and good hospitality.

    The Cave and the Light is a magisterial account of how the two greatest thinkers of the ancient world, Plato and Aristotle, laid the foundations of Western culture—and how their rivalry shaped the essential features of our culture down to the present day.   Plato came from a wealthy, connected Athenian family and lived a comfortable upper-class lifestyle until he met an odd little man named Socrates, who showed him a new world of ideas and ideals. Socrates taught Plato that a man must use reason to attain wisdom, and that the life of a lover of wisdom, a philosopher, was the pinnacle of achievement. Plato dedicated himself to living that ideal and went on to create a school, his famed Academy, to teach others the path to enlightenment through contemplation.   However, the same Academy that spread Plato’s teachings also fostered his greatest rival. Born to a family of Greek physicians, Aristotle had learned early on the value of observation and hands-on experience. Rather than rely on pure contemplation, he insisted that the truest path to knowledge is through empirical discovery and exploration of the world around us. Aristotle, Plato’s most brilliant pupil, thus settled on a philosophy very different from his instructor’s and launched a rivalry with profound effects on Western culture.   The two men disagreed on the fundamental purpose of the philosophy. For Plato, the image of the cave summed up man’s destined path, emerging from the darkness of material existence to the light of a higher and more spiritual truth. Aristotle thought otherwise. Instead of rising above mundane reality, he insisted, the philosopher’s job is to explain how the real world works, and how we can find our place in it. Aristotle set up a school in Athens to rival Plato’s Academy: the Lyceum. The competition that ensued between the two schools, and between Plato and Aristotle, set the world on an intellectual adventure that lasted through the Middle Ages and Renaissance and that still continues today.   From Martin Luther (who named Aristotle the third great enemy of true religion, after the devil and the Pope) to Karl Marx (whose utopian views rival Plato’s), heroes and villains of history have been inspired and incensed by these two master philosophers—but never outside their influence.   Accessible, riveting, and eloquently written, The Cave and the Light provides a stunning new perspective on the Western world, certain to open eyes and stir debate.Praise for The Cave and the Light   “A sweeping intellectual history viewed through two ancient Greek lenses . . . breezy and enthusiastic but resting on a sturdy rock of research.”—Kirkus Reviews   “Examining mathematics, politics, theology, and architecture, the book demonstrates the continuing relevance of the ancient world.”—Publishers Weekly  “A fabulous way to understand over two millennia of history, all in one book.”—Library Journal  “Entertaining and often illuminating.”—The Wall Street JournalFrom the Hardcover edition.

    In this important study, Richard D. Altick moves us toward an understanding of the social, intellectual, and theological crises that Carlyle and Dickens, Tennyson and Arnold were daily struggling to solve. And the issues were many: the revolution in class structure and class attitudes; the rise of utilitarianism and the evangelical spirit; the crisis in religion, including the Oxford movement and Darwinism; the democratization of culture; the place of art and the artist in an industrial, bourgeois society; the effects of industrialism, especially on the way people live. Altick brings to the discussion of these complicated questions the lively and sensitive intelligence that his many readers have come to expect. He includes contemporary illustrations and a full reference index.

    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.

    With the same eye for drama and humor that Corson brings to the exploits of the chefs, he delves into the biology and natural history of the creatures of the sea. He illuminates sushi's beginnings as an Indo-Chinese meal akin to cheese, describes its reinvention in bustling nineteenth-century Tokyo as a cheap fast food, and tells the story of the pioneers who brought it to America. He shows how this unlikely meal is now exploding into the American heartland just as the long-term future of sushi may be unraveling.The Zen of Fish is a compelling tale of human determination as well as a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.

    In six hundred years, the Celts had produced some of the finest artistic and scientific masterpieces of the ancient world. In 58 BC, Julius Caesar marched over the Alps, bringing slavery and genocide to western Europe. Within eight years the Celts of what is now France were utterly annihilated, and in another hundred years the Romans had overrun Britain. It is astonishing how little remains of this great civilization. While planning a bicycling trip along the Heraklean Way, the ancient route from Portugal to the Alps, Graham Robb discovered a door to that forgotten world--a beautiful and precise pattern of towns and holy places based on astronomical and geometrical measurements: this was the three-dimensional "Middle Earth" of the Celts. As coordinates and coincidences revealed themselves across the continent, a map of the Celtic world emerged as a miraculously preserved archival document.Robb--"one of the more unusual and appealing historians currently striding the planet" (New York Times)--here reveals the ancient secrets of the Celts, demonstrates the lasting influence of Druid science, and recharts the exploration of the world and the spread of Christianity. A pioneering history grounded in a real-life historical treasure hunt, The Discovery of Middle Earth offers nothing less than an entirely new understanding of the birth of modern Europe.

    In this fascinating account, the impassioned Henry Hobhouse explains the consequences of these plants with attention-grabbing historical moments. While most records of history focus on human influence, Hobhouse emphasizes how plants too are a central and influential factor in the historical process. Seeds of Change is a captivating and invaluable addition to our understanding of modern culture.

    Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.

    Novices will learn how to order a drink, how to drink with the boss, how to drink at the airport, and more. Twelve perfect starter recipes--ranging from a Dry Gin Martini to a Batched Old-Fashioned (perfect for the flask)--plus thirty original illustrations round out this distillation for new enthusiasts.

    With thorough, illustrated instructions, you'll learn how to:-- Choose and prepare a vineyard site-- Construct sturdy and effective trellising systems-- Plant, prune, and harvest the perfect grapes for your climate-- Press, ferment, age and bottle your own wine-- Judge wine for clarity, color, aroma, body, and taste

    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.