Perhaps that is because it is a unique and adaptable drink, consumed in many different varieties by cultures across the globe and in many different settings, from the intricate traditions of Japanese teahouses to the elegant tearooms of Britain to the verandas of the deep South.     In Tea food historianHelen Saberi explores this rich and fascinating history. Saberi looks at the economic and social uses of tea, such as its use as a currency during the Tang Dynasty and 1913 creation of a tea dance called “Thé Dansant” that combined tea and tango. Saberi also explores where and how tea is grown around the world and how customs and traditions surrounding the beverage have evolved from its legendary origins to its present-day popularity.Featuring vivid images of teacups, plants, tearooms, and teahouses as well as recipes for both drinking tea and using it as a flavoring, Tea will engage the senses while providing a history of tea and its uses.

    It also provides insights into traditional English life and conduct.

    You'll feel like you're in your grandma's kitchen, where she teaches you the secrets of her tender, flakey pie crust and shares recipes taken from handwritten 19th century cooking journals, recipes like Dutch Oven Apple Cherry, Vanilla Crumb, Fresh Raspberry, Louisianna Peanut, Sour Cherry Ammaretto, and dozens more. There are also scores of vintage photos, pie insults, pie superstitions, pie advice, why men love pies and tips on how to host your own pie contest.

    She looks at the shifting influences on the national diet as new ideas and ingredients have arrived, and as immigrant communities have made their contribution to the life of the country. She evokes lost worlds of open fires and ice houses, of constant pickling and preserving, and of manchet loaves and curly-coated pigs. And she tells the stories of the chefs, cookery book writers, gourmets and gluttons who have shaped public taste, from the salad-loving Catherine or Aragon to the foodies of today. Above all, she gives a vivid sense of what it was like to sit down to the meals of previous ages, whether an eighteenth-century labourer's breakfast or a twelve-course Victorian banquet or a lunch out during the Second World War.Insightful and entertaining by turns, this is a magnificent tour of nearly a thousand years of English cuisine, peppered with surprises and seasoned with Clarissa Dickson Wright's characteristic wit.

    She claimed the police had inserted a stick inside her… Swaranpreet realised that she had been cruelly violated; He spoke a single sentence but repeated it twice in chaste Punjabi: ‘Please give me a turban? I want nothing else…’ These are voices begging for deliverance in the aftermath of Indira Gandhi’s assassination in October-November 1984 in which 2,733 Sikhs were killed, burnt and exterminated by lumpens in the country. Nilanjan Mukhopadhyay walks us through one of the most shameful episodes of sectarian violence in post Independent India and highlights the apathy of subsequent governments towards Sikhs who paid a price for what was clearly a state-sponsored riot. Poignant, raw and most importantly, macabre, the personal histories in the book reveal how even after three decades, a community continues to battle for its identity in its own country.

    Like fashions and fads, food—even bad food—has a history, and Lovegren's Fashionable Food is quite literally a cookbook of the American past.Well researched and delightfully illustrated, this collection of faddish recipes from the 1920s to the 1990s is a decade-by-decade tour of a hungry American century. From the Three P's Salad—that's peas, pickles, and peanuts—of the post-World War I era to the Fruit Cocktail and Spam Buffet Party loaf—all the rage in the ultra-modern 1950s, when cooking from a can epitomized culinary sophistication—Fashionable Food details the origins of these curious delicacies. In two chapters devoted to "exotic foods of the East," for example, Lovegren explores the long American love affair with Chinese food and the social status conferred upon anyone chic enough to eat pu-pu platters from Polynesia. Throughout, Lovegren supplements recipes—some mouth-watering, some appalling—from classic cookbooks and family magazines, with humorous anecdotes that chronicle how society and kitchen technology influenced the way we lived and how we ate.Equal parts American and culinary history, Fashionable Food examines our collective past from the kitchen counter. Even if it's been a while since you last had Tang Pie and your fondue set is collecting dust in the back of the cupboard, Fashionable Food will inspire, entertain, and inform.

    Find out in this fascinating, funny and honest account how she donned historic dress and lived on a shoestring

    Her easy-to-prepare adaptations shatter the myth that the Bard's primary fare was boiled mutton. In fact, Shakespeare and his contemporaries dined on salads of fresh herbs and vegetables; fish, fowl, and meats of all kinds; and delicate broths. Dried Plums with Wine and Ginger-Zest Crostini, Winter Salad with Raisin and Caper Vinaigrette, and Lobster with Pistachio Stuffing and Seville Orange Butter are just a few of the delicious, aromatic, and gorgeous dishes that will surprise and delight. Segan's delicate and careful renditions of these recipes have been thoroughly tested to ensure no-fail, standout results. The tantalizing Renaissance recipes in Shakespeare's Kitchen are enhanced with food-related quotes from the Bard, delightful morsels of culinary history, interesting facts on the customs and social etiquette of Shakespeare's time, and the texts of the original recipes, complete with antiquated spellings and eccentric directions. Fifty color images by award-winning food photographer Tim Turner span the centuries with both old-world and contemporary treatments. Patrick O'Connell provides an enticing Foreword to this edible history from which food lovers and Shakespeare enthusiasts alike will derive nourishment. Want something new for dinner? Try something four hundred years old.

    It’s quick, it’s simple, and it’s open to infinite variety and inventiveness. If there’s something bread- or bun-like in your cupboard, there is a sandwich waiting to happen.Though sandwiches are a near-universal food, their origin can be traced to a very precise historical figure: John Montagu, the Fourth Earl of Sandwich, who, sometime before 1762 being too busy to stop for dinner, asked for some cold beef to be brought to him between two slices of bread. In Sandwich,award-winning food writer Bee Wilson unravels the mystery of how the Earl invented this most elementary but delicious way of eating. Wilson explores what sandwiches might have been like before the eighteenth century, why the name sandwich stuck, and how the Earl’s invention took off so quickly around the globe.Wilson brings together a wealth of material to trace how the sandwich has evolved, looking at sandwiches around the world, from the decadent meatball hoagie to the dainty cucumber tea sandwich. Loved the world over, this popular food has surprisingly never before been the subject of a book-length history until now.

    in Economics & Politics, Bombay University (D.G. National College. Hyderabad, Sindh; Fergusson College, Pune and School of Economics & Sociology, Bombay).Joined RSS in 1941. Lecturer, D.G. National College: 1945-47; sub-editor. Hindustan Times: 1948: Editor, The Motherland daily: 1971-75; MISA detenu: June 1975-March 1977.Nieman Fellow, Harvard University: 1961-62; General Secretary, Editors Guild of India: 1978-79; Member, Press delegation of China: 1978; Vice-Chairman, Deendayal Research Institute, Delhi: 1983-91; Vice-President, BJP: 1991-94; Member, Rajya Sabha: 1994-2000; Lt-Governor of Pondicherry: 2002-03.Death: Pondicherry. October 27,2003.Publications: The Midnight Knock (1977), The RSS Story (1980), The Sindh Story (1984), Ayodhya and Hindu-Muslim Relations (1993), India First (2002).

    First published in 1970, the book seeks to explain the causes for the 13 May 1969 riots in Kuala Lumpur.Dr Mahathir sets out his view as to why the Malays are economically backward and why they feel they must insist upon immigrants becoming real Malaysians speaking in due course nothing but Malay, as do immigrants to America or Australia speak nothing but the language of what the author calls “the definitive people”. He argues that the Malays are the rightful owners of Malaya. He also argues that immigrants are guests until properly absorbed, and that they are not properly absorbed until they have abandoned the language and culture of their past.

    It is not only a nation, a country, a mere piece of land. It is something more: it is a metaphor, poetry, something invisible but very tangible. It is vibrating with certain energy fields that no other country can claim.For almost ten thousand years, thousands of people have reached to the ultimate explosion of consciousness. Their vibration is still alive, their impact is in the very air; you just need a certain perceptivity, a certain capacity to receive the invisible that surrounds this strange land.It is strange because it has renounced everything for a single search, the search for the truth.In these pages, we are treated to a spellbinding vision of what Osho calls "the real India," the India that has given birth to enlightened mystics and master musicians, to the inspired poetry of the Upanishads and the breathtaking architecture of the Taj Mahal. We travel through the landscape of India's golden past with Alexander the Great and meet the strange people he met along the way. We are given a front-row seat in the proceedings of the legendary court of the Moghul Emperor Akbar, and an insider's view of the assemblies of Gautama the Buddha and his disciples.In the process, we discover just what it is about India that has made it a magnet for seekers for centuries, and the importance of India's unique contribution to our human search for truth.Beautifully illustrated with photos of some of India's most sacred places, India My Love is a mystery tour with Osho as guide and storyteller. In its pages we are taken on a journey through India's "golden past," and into its haunting presence. Along the way we are introduced to beggars and kings, wise men and fools, lovers and warriors, artists and scholars, and learn how each of them has contributed to the rich tapestry of mysticism and mystery that makes up India's unique contribution to our human search for truth.

    As the nation watched on in horror, the police uncovered the body parts of fifteen more children in the same location. These grisly killings were found to have been the handiwork of Surinder Koli, a serial killer who lived in a house nearby.In Red-Handed: 20 Criminal Cases That Shook India, lawyers Souvik Bhadra and Pingal Khan narrate the stories behind some of the most sensational criminal cases to have caught the attention of the country in the last few decades. From the murder of Nitish Katara in a case of ‘honour killing’ to the shooting of Jessica Lal; from the Harshad Mehta scam to the Best Bakery arson of 2002; and, from the horrifying ‘tandoor’ case, in which Naina Sahni was killed and then cremated, to the trial and conviction of Sanjay Dutt under TADA, Red-Handed examines the motives behind these crimes even as it aims to lay bare the inner workings of the Indian judicial system. Additionally, the authors illuminate the crucial role that the media has come to play in judicial matters—it shapes public opinion, and often even investigates cases and delivers justice, much before the judges do.

    Neither of those works, however, undertakes to give a detailed account of the great Anarchy that marked the conclusion of the eighteenth century, the dark time that came before the dawn of British power in the land of the Moghul.

    A window into the daily life of a medieval household, originally written as instructions for a young wife from her husband-with more than fifty medieval woodcuts and printed in two colors throughout.