In 1848, the East India Company engaged him to make a clandestine trip into the interior of China - territory forbidden to foreigners - to steal the closely guarded secrets of tea. For centuries, China had been the world's sole tea manufacturer. Britain purchased this fuel for its Empire by trading opium to the Chinese - a poisonous relationship Britain fought two destructive wars to sustain. The East India Company had profited lavishly as the middleman, but now it was sinking, having lost its monopoly to trade tea. Its salvation, it thought, was to establish its own plantations in the Himalayas of British India. There were just two problems: India had no tea plants worth growing, and the company wouldn't have known what to do with them if it had. Hence Robert Fortune's daring trip. The Chinese interior was off-limits and virtually unknown to the West, but that's where the finest tea was grown - the richest oolongs, soochongs and pekoes. And the Emperor aimed to keep it that way.

    The Devil and Dr. Barnes traces the near-mythical journey of a man who was born into poverty, amassed a fortune through the promotion of a popular medicine, and acquired the premier private collection of works by such masters as Renoir, Matisse, Cézanne, and Picasso. Ostentatiously turning his back on the art establishment, Barnes challenged the aesthetic sensibilities of an uninitiated, often resistant and scoffing, American audience. In particular, he championed Matisse, Soutine, and Modigliani when they were obscure or in difficult straits. Analyzing what he saw as the formal relationships underlying all art, linking the old and the new, Barnes applied these principles in a rigorous course of study offered at his Merion foundation. Barnes's own mordant words, culled from the copious printed record, animate the narrative throughout, as do accounts of his associations with notables of the era--Gertrude and Leo Stein, Bertrand Russell, and John Dewey among them--many of whom he alienated with his appetite for passionate, public feuds. In this rounded portrait, Albert Barnes emerges as a complex, flawed man, who--blessed with an astute eye for greatness--has left us an incomparable treasure, gathered in one place and unforgettable to all who have seen it.

    Everyone who saw them fell in love with this inspirational family dedicated to serving delicious, original vegetarian food.At the heart of the family is Kaushy, who learned to cook as a child growing up on her grandmother's farm in northern India. On moving to northern England in the 1960s, she brought her passion for fabulous flavours with her and has been perfecting and creating dishes ever since. Never happier than when feeding people, Kaushy took her son Bobby at his word when he suggested that she should share her cooking with the world - a launderette was converted first in to a deli and then a restaurant, and Prashad was born.Now Kaushy shares her cooking secrets - you'll find more than 100 recipes, from simple snacks to sumptuous family dinners, to help you recreate the authentic Prashad experience at home. Whether it's cinnamon-spice chickpea curry, green banana satay, spicy sweetcorn or chaat - the king of street-side India - there's plenty here for everyone to savour and share.

    New York Times reporter and Chinese-American (or American-born Chinese), Jennifer 8 Lee, traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.

    But in Catching Fire, renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a groundbreaking theory of our origins, Wrangham shows that the shift from raw to cooked foods was the key factor in human evolution. when our ancestors adapted to using fire, humanity began.Once our hominid ancestors began cooking their food, the human digestive tract shrank and the brain grew. Time once spent chewing tough raw food could be used instead to hunt and to tend camp. Cooking became the basis for pair bonding and marriage, created the household, and even led to a sexual division of labor.Tracing the contemporary implications of our ancestors' diets, Catching Fire sheds new light on how we came to be the social, intelligent, and sexual species we are today. A pathbreaking new theory of human evolution, Catching Fire will provoke controversy and fascinate anyone interested in our ancient origins--or in our modern eating habits.--from the dustjacket

    Duration: 18 hours 40 minsCourse Lecture TitlesArchaeologys Big BangOde on a Grecian UrnA Quest for the Trojan WarHow to DigFirst Find Your SiteTaking the Search Underwater Cracking the CodesTechniques for Successful DatingReconstructing Vanished EnvironmentsNot Artifacts but PeopleArchaeology by ExperimentReturn to VesuviusGourniaHarriet Boyd and the Mother GoddessTheraA Bronze Age Atlantis?OlympiaGames and GodsAthenss AgoraWhere Socrates WalkedDelphiQuestioning the OracleKyreniaLost Ship of the Hellenistic AgeRiaceWarriors from the SeaRomeFoundation Myths and ArchaeologyCaesarea MaritimaA Roman City in JudeaTeutoburgBattlefield ArchaeologyBathHealing Waters at Aquae SulisTorre de PalmaA Farm in the Far WestRoots of Classical CultureThe Texture of Everyday LifeTheir Daily BreadVoyaging on a Dark Sea of WineShows and CircusesRomes Virtual RealityEngineering and TechnologySlavesA Silent Majority?Women of Greece and RomeHadrianMark of the IndividualCrucible of New FaithsThe End of the WorldA Coroners ReportA Bridge across the Torrent

    Beginning with the story of the Spanish conquest, the text then charts the rise of the Aztecs from humble nomads to empire builders. Within 100 years they established the largest empire in Mesoamerican history and, at Tenochtitlan, built a vast city in a lake, a Venice of the New World. This revised edition has been updated, assimilating information from archaeological excavations and ethnohistoric studies, and widening the picture of Aztec culture beyond their cities. Additional material on topics ranging from local crafts, trade, agriculture and food to architecture, society and women's roles depicts the richness of life in villages and regional centres. Illustrations of archaeological sites, pictorial manuscripts and monuments enhance the narrative.

    When famed archaeologist Arthur Evans unearthed the ruins of a sophisticated Bronze Age civilization that flowered on Crete 1,000 years before Greece's Classical Age, he discovered a cache of ancient tablets, Europe's earliest written records. For half a century, the meaning of the inscriptions, and even the language in which they were written, would remain a mystery. Award-winning New York Times journalist Margalit Fox's riveting real-life intellectual detective story travels from the Bronze Age Aegean--the era of Odysseus, Agamemnon, and Helen--to the turn of the 20th century and the work of charismatic English archeologist Arthur Evans, to the colorful personal stories of the decipherers. These include Michael Ventris, the brilliant amateur who deciphered the script but met with a sudden, mysterious death that may have been a direct consequence of the decipherment; and Alice Kober, the unsung heroine of the story whose painstaking work allowed Ventris to crack the code.

    It is packed with stories and anecdotes from behind the image. There are tips on using social media to get your images seen by millions. The book offers advice on hiking, travel and the great outdoors as well as useful information on technical subjects such as where to focus and shooting RAW. After reading this book, not only will your photography start to improve, but you will be inspired to get up and out at dawn and stay out until dark. This book is for the beginner as well as the seasoned professional. Travel, Learn, Explore, Shoot.

    Obama invites you inside the White House Kitchen Garden and shares its inspiring story, from the first planting to the latest harvest.  Hear about her worries as a novice gardener – would the new plants even grow? Learn about her struggles and her joys as lettuce, corn, tomatoes, collards and kale, sweet potatoes and rhubarb flourished in the freshly tilled soil.  Get an unprecedented behind-the-scenes look at every season of the garden’s growth, with striking original photographs that bring its story to life.  Try the unique recipes created by White House chefs and made with ingredients just picked from the White House garden.  And learn from the White House Garden team about how you can help plant your own backyard, school or community garden.   Mrs. Obama’s journey continues across the nation as she shares the stories of other gardens that have moved and inspired her: Houston office workers who make the sidewalk bloom; a New York City School that created a scented garden for the visually impaired; a North Carolina garden that devotes its entire harvest to those in need; and other stories of communities that are transforming the lives and health of their citizens.   In American Grown, Mrs. Obama tells the story of the White House Kitchen Garden, celebrates the bounty of gardens across our nation, and reminds us all of what we can grow together.

    What he discovers is a whole world of forgotten grapes, each with distinctive tastes and aromas, as well as the archaeologists, chemists, and botanists who are deciphering wine down to molecules of flavor. The characters in The World in a Glass of Wine include a young Swiss scientist who set out to decode the DNA of every single wine grape in the world; Middle Eastern researchers who seek to discover the wines that King David drank; and a University of Pennsylvania academic who has spent decades analyzing wine remains. The science illuminates wine in ways no critic can, and demolishes some of the most sacred dogmas of the industry: well-known French grapes aren’t especially noble.   This alternative history starts in the Caucasus Mountains, where wine was domesticated 8,000 years ago. Then we travel with Begos along the original wine routes—down to Israel and across the Mediterranean to Greece, Italy, France, and finally to America, where California and Vermont vineyards are creating new wines by letting native and European grapes breed together—it’s a literal melting pot of new tastes and possibilities. As he samples these wines, Begos offers readers tasting suggestions that go far beyond the endless bottles of Chardonnay and Merlot found in most stores and restaurants.   From this combination of journalism, history, science, and adventure travel, readers will learn the multicultural roots of wine while enjoying a full-bodied story with a rich, nutty bouquet and plenty of subtle nuances that will linger.

    In this trivia book, you’ll learn more about Ireland’s history, pop culture, folklore, and so much more! In The Great Book of Ireland, you’ll learn: How did Ireland get its name? Why is it known as the Emerald Isle? Who was St. Patrick really? What do leprechauns and shamrocks have to do with St. Patrick’s Day? Which Irish company had a 9,000-year lease? What is Ireland’s top attraction? Which movies have been filmed in Ireland? Which famous novel may have been based on an Irish myth? Which legends did the Irish believe in? And so much more! This book is packed with trivia facts about Ireland. Some of the facts you’ll learn in this book are shocking, some are tragic, and others will leave you with goosebumps. But they’re all interesting! Whether you’re just learning about Ireland or you already think you’re an expert on the state, you’ll learn something you didn’t know in every chapter. Your history teacher will be interesting at all of your newfound knowledge. So what are you waiting for? Get started to learn more about Ireland!

    She began an investigative journey that took her to research labs, university food science departments, and factories around the country. What she discovered provides a rare, eye-opening, and sometimes disturbing, account of what we're really eating. Warner looks at how decades of food science have resulted in the cheapest, most abundant, most addictive, and most nutritionally inferior food in the world, and she uncovers startling evidence about the profound health implications of the packaged and fast foods that we eat on a daily basis.Combining meticulous research, vivid writing, and cultural analysis, Warner blows the lid off the largely undocumented, and lightly regulated, world of chemically treated and processed foods and lays bare the potential price we may pay for consuming even so-called healthy foods.

    In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. Twitty travels from the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields to tell of the struggles his family faced and how food enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and visits Civil War battlefields in Virginia, synagogues in Alabama, and black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep-the power of food to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.

    Feasting her way through an Italian honeymoon, Jen Lin-Liu was struck by culinary echoes of the delicacies she ate and cooked back in China, where she’d lived for more than a decade. Who really invented the noodle? she wondered, like many before her. But also: How had food and culture moved along the Silk Road, the ancient trade route linking Asia to Europe—and what could still be felt of those long-ago migrations? With her new husband’s blessing, she set out to discover the connections, both historical and personal, eating a path through western China and on into Central Asia, Iran, Turkey, and across the Mediterranean. The journey takes Lin-Liu into the private kitchens where the headscarves come off and women not only knead and simmer but also confess and confide. The thin rounds of dough stuffed with meat that are dumplings in Beijing evolve into manti in Turkey—their tiny size the measure of a bride’s worth—and end as tortellini in Italy. And as she stirs and samples, listening to the women talk about their lives and longings, Lin-Liu gains a new appreciation of her own marriage, learning to savor the sweetness of love freely chosen.