Free BONUS Inside! Many ancient civilizations are described as mysterious, but none provide as many puzzles and unanswered questions as the Olmecs. These people arrived in lands near the Gulf of Mexico around 1500 BCE, and they brought with them entirely new concepts in terms of engineering, agriculture, and religion. The problem is, we have no idea where they came from or how they developed these new ideas. Then, around 400 BCE, the Olmecs vanished as suddenly and inexplicably as they appeared, leaving behind no written records but providing a legacy of beliefs and ideas which permeated virtually every Mesoamerican culture which followed. Respected scholars take very different views on the Olmec civilization. Some feel that the Olmecs must have come to Central America from somewhere else entirely, while others are adamant that they are indigenous people. Some historians believe that the Olmecs were simply one of several cultures which emerged at around the same time, while others are vehement that this is the mother culture from which all subsequent Mesoamerican cultures descended. Less than one hundred years ago, there wasn’t even agreement on whether these people had existed at all. There are very few cultures as important as the Olmecs about which we know so little. This book attempts to convey the story of the mysterious Olmecs and their unique and fascinating artifacts. Discover a plethora of topics such as Origins The Olmec Enigma The Fall of San Lorenzo Were-Jaguars and Feathered Serpents The Rise of La Venta The Disappearance of the Olmecs And much more! So if you want a concise and informative book on The Olmecs, simply scroll up and click the "Buy now" button for instant access!

    Drawing on scholarly research and archaeological evidence, the author examines the accomplishments of the Anasazi people of the American Southwest and speculates on why the culture vanished by the 13th century.

    Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America’s favorite dish in your own home. Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.

    A vast and powerful alliance of thousands of farming hamlets and nearly 100 spectacular towns integrated the region through economic and religious ties, and the whole system was interconnected with hundreds of miles of roads. It took these Anasazi farmers more than seven centuries to lay the agricultural, organizational, and technological groundwork for the creation of classic Chacoan civilization, which lasted about 200 years--only to collapse spectacularly in a mere 40.Why did such a great society collapse? Who survived? Why? In this lively book anthropologist/archaeologist David Stuart presents answers to these questions that offer useful lessons to modern societies. His account of the rise and fall of the Chaco Anasazi brings to life the people known to us today as the architects of Chaco Canyon, the spectacular national park in New Mexico that thousands of tourists visit every year.

    This is the story of the world according to beer, a toast to flavors born of necessity and place—in Belgian monasteries, rundown farmhouses, and the basement nanobrewery next door. So pull up a barstool and raise a glass to 5,000 years of fermented magic.Fueled by date-and-honey gruel, sour pediococcus-laced lambics, and all manner of beers between, William Bostwick’s rollicking quest for the drink’s origins takes him into the redwood forests of Sonoma County, to bullet-riddled South Boston brewpubs, and across the Atlantic, from Mesopotamian sands to medieval monasteries to British brewing factories. Bostwick compares notes with the Mt. Vernon historian in charge of preserving George Washington’s molasses-based home brew, and he finds the ancestor of today’s macrobrewed lagers in a nineteenth-century spy’s hollowed-out walking stick.Wrapped around this modern reportage are deeply informed tales of history’s archetypal brewers: Babylonian temple workers, Nordic shamans, patriots, rebels, and monks. The Brewer’s Tale unfurls from the ancient goddess Ninkasi, ruler of intoxication, to the cryptic beer hymns of the Rig Veda and down into the clove-scented treasure holds of India-bound sailing ships.With each discovery comes Bostwick’s own turn at the brew pot, an exercise that honors the audacity and experimentation of the craft. A sticky English porter, a pricelessly rare Belgian, and a sacred, shamanic wormwood-tinged gruit each offer humble communion with the brewers of yore. From sickly sweet Nordic grogs to industrially fine-tuned fizzy lager, Bostwick’s journey into brewing history ultimately arrives at the head of the modern craft beer movement and gazes eagerly if a bit blurry-eyed toward the future of beer.

    But the contemporary struggle between globalization and national sovereignty to determine the meaning of Mexican food is far from new. In fact, Mexican food was the product of globalization from the very beginning -- the Spanish conquest -- when European and Native American influences blended to forge the mestizo or mixed culture of Mexico. The historic struggle between globalization and the nation continued in the nineteenth century, as Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods, by contrast, were considered strictly d class . Yet another version of Mexican food was created in the U.S. Southwest by Mexican American cooks, including the "Chili Queens" of San Antonio and tamale vendors of Los Angeles. When Mexican American dishes were appropriated by the fast food industry and carried around the world, Mexican elites rediscovered the indigenous roots of their national cuisine among the ancient Aztecs and the Maya. Even this Nueva Cocina Mexicana was a transnational phenomenon, called "New Southwestern" by chefs in the United States. Rivalries within this present-day gourmet movement recalled the nineteenth-century struggles between Creole, Native, and French foods. Planet Taco also seeks to recover the history of people who have been ignored in the struggles to define authentic Mexican, especially those who are marginal to both nations: Indians and Mexican Americans.

    Ruined cities, golden treasures, cryptic inscriptions, and ornate tombs have been found across the world, and yet these artifacts of ages past often raised more questions than answers. But with the emergence of archaeology as a scientific discipline in the 19th century, everything changed.Illustrated with dazzling photographs, this enlightening narrative tells the story of human civilization through 100 key expeditions, spanning six continents and more than three million years of history. Each account relies on firsthand reports from explorers, antiquarians, and scientists as they crack secret codes, evade looters and political suppression, fall in love, commit a litany of blunders, and uncover ancient curses.Pivotal discoveries include:King Tut's tomb of treasureTerracotta warriors escorting China's first emperor into the afterlifeThe glorious Anglo-Saxon treasure of Sutton-HooGraves of the Scythians, the real Amazon warrior womenNew findings on the grim fate of the colonists of JamestownWith a foreword from bestselling author Douglas Preston, Lost Cities, Ancient Tombs is an expertly curated and breath-taking panorama of the human journey.

    Never before have so many mummies been discovered in a single site. Ever since front-page headlines announced the electrifying find, the world has awaited the full story. Now, in the only book on the golden mummies, the director of the excavation, noted Egyptian archaeologist Zahi Hawass, takes readers to the site to see what cannot be seen anywhere else -- and shares the wealth of new information the tombs are yielding about Egyptian life during the Roman occupation.The site will remain closed as the dig goes on, making this book -- with more than 250 exceptional full-color photographs -- the only place to see what lies inside these mysterious graves.

    Acclaimed as the Julia Child of Mexican cooking, Kennedy has been an intrepid, indefatigable student of Mexican foodways for more than fifty years and has published several classic books on the subject, including The Cuisines of Mexico (now available in The Essential Cuisines of Mexico, a compilation of her first three books), The Art of Mexican Cooking, My Mexico, and From My Mexican Kitchen. Her uncompromising insistence on using the proper local ingredients and preparation techniques has taught generations of cooks how to prepare--and savor--the delicious, subtle, and varied tastes of Mexico.In Oaxaca al Gusto, Kennedy takes us on an amazing journey into one of the most outstanding and colorful cuisines in the world. The state of Oaxaca is one of the most diverse in Mexico, with many different cultural and linguistic groups, often living in areas difficult to access. Each group has its own distinctive cuisine, and Diana Kennedy has spent many years traveling the length and breadth of Oaxaca to record in words and photographs "these little-known foods, both wild and cultivated, the way they were prepared, and the part they play in the daily or festive life of the communities I visited." Oaxaca al Gusto is the fruit of these labors--and the culmination of Diana Kennedy's life's work.Organized by regions, Oaxaca al Gusto presents some three hundred recipes--most from home cooks--for traditional Oaxacan dishes. Kennedy accompanies each recipe with fascinating notes about the ingredients, cooking techniques, and the food's place in family and communal life. Lovely color photographs illustrate the food and its preparation. A special feature of the book is a chapter devoted to the three pillars of the Oaxacan regional cuisines--chocolate, corn, and chiles. Notes to the cook, a glossary, a bibliography, and an index complete the volume.An irreplaceable record of the infinite world of Oaxacan gastronomy, Oaxaca al Gusto belongs on the shelf of everyone who treasures the world's traditional regional cuisines.

    In The Death of Trotsky, Cecelia Holland brings this fated and fatal day to life, from its quotidian beginnings to its dramatic close. Between Trotsky’s waking and his final rest, she probes the outer-workings and inner thoughts of those who were with him till the end, illuminating a man who exited life as he lived it: defiantly. Cecelia Holland, author of more than 30 books and articles, lives in northern California with her family.Cover Design by Adil Dara.

    From the moment of its discovery a battle for possession ensued and was won, eventually, by the French. Touted by her keepers in the Louvre as the great classical find of the era, the sculpture gained instant celebrity–and yet its origins had yet to be documented or verified.From the flurry of excitement surrounding her discovery, to the raging disputes over her authenticity, to the politics and personalities that have given rise to her mystique, Gregory Curtis has given us a riveting look at the embattled legacy of a beloved icon and a remarkable tribute to one of the world’s great works of art.

    Also recorded in this book are the regional specialties served at these clubs, ranging from popovers and fried pickles in the northern part of the state to Shrimp de Jonghe in the south. One Northwoods supper club even features fry bread, a traditional Native American dish uncommon to most any restaurant.The "supper club experience" is a tradition embodied by many long-standing restaurants scattered throughout the small towns of Wisconsin. It is based around a bygone idea that going out to dinner is an experience that lasts an entire evening. The clubs emphasizing food made from scratch, slow-paced dining, and family-run businesses. Combine this with stately dark-panel decor, complimentary relish trays, and the best brandy Old Fashioned sweet you'll ever have, and you have barely scratched the surface of the Wisconsin supper club's appeal.Author Ron Faiola is the critically acclaimed director and producer of the documentary by the same name. Supper clubs are hugely popular with Wisconsin locals and regularly frequented by all Midwestern foodies "in the know." With Wisconsin Supper Clubs as a guide, these establishments are primed to be choice summer road trip destinations for anyone looking for low-cost vacations this summer. After the successful debut of Faiola's documentary, this book is sure to be a hit throughout the region and beyond.

    Then come the twin heroes Hunahpu and Xbalanque. Wielding blowguns, they begin a journey to hell and back, ready to confront the folly of false deities as well as death itself, in service to the world and to humanity.This is the story of the Mayan Popol Vuh, "the book of the woven mat," one of the only epics indigenous to the Americas. Originally sung and chanted, before being translated into prose--and now, for the first time, translated back into verse by Michael Bazzett--this is a story of the generative power of language. A story that asks not only Where did you come from? but How might you live again? A story that, for the first time in English, lives fully as "the phonetic rendering of a living pulse."

    A firsthand account of the discovery of the lost city of Machu Picchu details Bingham's expedition through the treacherous Peruvian highlands in pursuit of the great Inca landmark and the once powerful civilization that build it.