But archaeological and historical evidence challenges this narrative. The first agrarian states, says James C. Scott, were born of accumulations of domestications: first fire, then plants, livestock, subjects of the state, captives, and finally women in the patriarchal family—all of which can be viewed as a way of gaining control over reproduction.   Scott explores why we avoided sedentism and plow agriculture, the advantages of mobile subsistence, the unforeseeable disease epidemics arising from crowding plants, animals, and grain, and why all early states are based on millets and cereal grains and unfree labor. He also discusses the “barbarians” who long evaded state control, as a way of understanding continuing tension between states and nonsubject peoples.

    Five months. One car. Ten provinces. Three territories. Seven islands. Eight ferries. Two flights. One 48-hour train ride. And only one call to CAA. The result: over 100 incredible Canadian recipes from coast to coast and the Great White North. In the midst of a camping trip in Squamish, British Columbia, Lindsay Anderson and Dana VanVeller decided that the summer of 2013 might be the right time for an adventure. And they knew what they wanted that adventure to be: a road trip across the entire country, with the purpose of writing about Canada's food, culture, and wealth of compelling characters and their stories. 37,000 kilometres later, and toting a "Best Culinary Travel Blog" award from Saveur magazine, Lindsay and Dana have brought together stories, photographs and recipes from across Canada in Feast: Recipes and Stories from a Canadian Road Trip. The authors write about their experiences of trying whale blubber in Nunavut, tying a GoPro to a fishing line in Newfoundland to get a shot of the Atlantic Ocean's "cod highway," and much more. More than 80 contributors--including farmers, grandmothers, First Nations elders, and acclaimed chefs--have shared over 90 of their most beloved regional recipes, with Lindsay and Dana contributing some of their own favourites too. You'll find recipes for all courses from Barley Pancakes, Yukon Cinnamon Buns, and Bannock to Spot Prawn Ceviche, Bison Sausage Rolls, Haida Gwaii Halibut and Maritime Lobster Rolls; and also recipes for preserves, pickles and sauces, and a whole chapter devoted to drinks.Feast is a stunning representation of the diversity and complexity of Canada through its many favourite foods. The combination of Lindsay and Dana's capitivating journey with easy-to-follow recipes makes the book just as pleasurable to read as it is to cook from.

    In our homes, our workplaces, even our schools. It is a company that sponsors the Olympics, backs US presidents and even re-brands Santa Claus. A truly universal product, it has even been served in space.From Istanbul to Mexico City, Mark travels the globe investigating the stories and people Coca-Cola's iconic advertising campaigns don't mention. Child labourers in the sugar cane fields of El Salvador. Indian workers exposed to toxic chemicals. Colombian union leaders falsely accused of terrorism and jailed alongside the paramilitaries who want to kill them. And many more...Provocative, funny and stirring, Belching Out the Devil investigates the truth behind one of the planet's biggest brands.

    Readers will gain a unique understanding of this captivating culture through breathtaking, full-color illustrations, in-depth text, detailed maps, and comprehensive chronologies. You'll read about: - Famous burial sites - The mortuary temples of the many gods and goddesses of ancient Egypt - Gods and goddesses - Pharaohs - Festivals - Offerings - Superstitions - And more! An invaluable reference to one of the most intriguing periods of history.

    Not just because these structures are beautiful and shrouded in mystery, but because they were constructed on a scale we can't comprehend, thousands of years ago. The Missing Tech Behind The World’s Greatest Structures Modern science claims everything boils down to physical labor and primitive tools, yet can't replicate an effective recreation strategy. Let's explore: - The Great Pyramids Of Giza - Stonehenge - Derinkuyu Underground City - Pumapunku and some more added information about: - Gobekli Tepe - Nan Madol - Hypogeum of Hal-Saflieni - Coral Castle - Russian Megalithic Stones Ancient engineers? Forgotten technology? Let us know what you think! Take action and grab your copy now!

    The Mound Builders traces the speculation surrounding these monuments and the scientific excavations which uncovered the history and culture of the ancient Americans who built them.The mounds were constructed for religious and secular purposes some time between 1000 B.C. and 1000 A.D., and they have prompted curiosity and speculation from very early times. European settlers found them evidence of some ancient and glorious people. Even as eminent an American as Thomas Jefferson joined the controversy, though his conclusions—that the mounds were actually cemeteries of ancient Indians—remained unpopular for nearly a century.Only in the late 19th century, as Smithsonian Institution investigators developed careful methodologies and reliable records, did the period of scientific investigation of the mounds and their builders begin. Silverberg follows these excavations and then recounts the story they revealed of the origins, development, and demise of the mound builder culture.

    150 photos.

    The Wind That Swept Mexico, originally published in 1943, was the first book to present a broad account of that revolution in its several different phases. In concise but moving words and in memorable photographs, this classic sweeps the reader along from the false peace and plenty of the Díaz era through the doomed administration of Madero, the chaotic years of Villa and Zapata, Carranza and Obregón, to the peaceful social revolution of Cárdenas and Mexico's entry into World War II. The photographs were assembled from many sources by George R. Leighton with the assistance of Anita Brenner and others. Many of the prints were cleaned and rephotographed by the distinguished photographer Walker Evans. Anita Brenner, author of Idols behind Altars and a number of children's books, was born in Mexico and lived there for many years. During the Spanish Civil War she wrote dispatches from Spain for the New York Times and the Nation and for many years she edited the magazine Mexico This Month.

    Edge does in his smart, witty, and compulsively readable new series on the dishes everyone thinks their mom made best. If these are the best-loved American foods-ones so popular they've come to represent us-what does that tell us about ourselves? And what do the history of the dish and the regional variations reveal? There are few aspects of life that carry more emotional weight and symbolism than food, and in writing about our food icons, Edge gives us a warm and wonderful portrait of America -by way of our taste buds. After all, "What is patriotism, but nostalgia for the foods of our youth?" as a Chinese philosopher once asked. In "Fried Chicken," Edge tells an immensely entertaining tale of a beloved dish with a rich history. Freed slaves cooked it to sell through the windows of train cars from railroad platforms in whistle-stop towns. Children carried it in shoe boxes on long journeys. A picnic basket isn't complete without it. It is a dish that is deeply Southern, and yet it is cooked passionately across the country. And what about the variations? John T. Edge weaves a beguiling tapestry of food and culture as he takes us from a Jersey Shore hotel to a Kansas City roadhouse, from the original Buffalo wings to KFC, from Nashville Hot Chicken to haute fried chicken at a genteel Southern inn. And, best of all, he gives us fifteen of the ultimate recipes along the way.

    Chocolate was consumed unrefined and unprocessed as a rather bitter, fatty drink for the wealthy elite until the late 19th century, when the Swiss discovered a way to blend it with milk and unleashed a product that would conquer every market in the world. Thereafter, one of the great global business rivalries unfolded as each chocolate maker attempted to dominate its domestic market and innovate new recipes for chocolate that would set it apart from its rivals. The contest was full of dramatic contradictions: The Cadburys were austere Quakers who found themselves making millions from an indulgent product; Kitty Hershey could hardly have been more flamboyant yet her husband was moved by the Cadburys tradition of philanthropy. Each was a product of their unique time and place yet they shared one thing: they want to make the best chocolate in the world.

    From the mountains of Mexico and the forbidden distilleries of Havana, to the wilds of Scotland and the pastoral corners of France and beyond, this adventure will change how you think about your drink. Thad Vogler, owner of San Francisco's acclaimed Bar Agricole and Trou Normand, is one of the most important people in the beverage industry today. He's a man on a mission to bring "grower spirits"--spirits with provenance, made in the traditional way by individuals rather than by mass conglomerates--to the public eye, before they disappear completely.We care so much about the food we eat: how it is made, by whom, and where. Yet we are far less careful about the spirits we drink, often allowing the biggest brands with the most marketing dollars to control the narrative. In By the Smoke and the Smell, Vogler is here to set the record straight. This remarkable memoir is the first book to ask the tough questions about the booze industry: where our spirits come from, who makes them, and at what cost.By the Smoke and the Smell is also a celebration of the people and places behind the most singular, life-changing spirits on earth. Vogler takes us to Normandy, where we drink calvados with lovable Vikings; to Cuba, a country where Vogler lived for a time, and that has so much more to offer than cigars, classic cars, and mojitos; to the jagged cliffs and crystal-clear lochs of Scotland; to Northern Ireland, Oaxaca, Armagnac, Cognac, Kentucky, and California. Alternately hilarious and heartfelt, Vogler's memoir will open your eyes to the rich world of traditional, small-scale distilling--and in the process, it will completely change the way you think about and buy spirits.

    Yet, until now, no single-volume introduction has existed to act as a guide to this labyrinthine symbolic world. In The Gods and Symbols of Ancient Mexico and the Maya nearly 300 entries, from accession to yoke, describe the main gods and symbols of the Olmecs, Zapotecs, Maya, Teotihuacanos, Mixtecs, Toltecs, and Aztecs. Topics range from jaguar and jester gods to reptile eye and rubber, from creation accounts and sacred places to ritual practices such as bloodletting, confession, dance, and pilgrimage. Two introductory essays provide succinct accounts of Mesoamerican history and religion, while a substantial bibliographical survey directs the reader to original sources and recent discussions. Dictionary entries are illustrated with photographs and specially commissioned line drawings. This authoritative work serves as a standard reference for students, scholars, and travelers.

    But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Lohman sets out to explore how these influential ingredients made their way to the American table. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate.

    Now he takes the reader on a journey back from the world of the Incas to the first dawn of Andean civilisation, to give an immensely personal and accessible guide to the wonders that have been revealed.Note that 'Cochineal Red' was published as 'A Sacred Landscape' in the US. Aside from the title change, they are the same book.

    This work recounts the adventurous life of his beloved 'Cello Prieto, ' tracing its history through each of its previous owners from Stradivari in 1720 to the author himself