By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist.There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story based on the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly.This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese.

    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.

    In 1943, one of the first to recognize this fact, the great botanist Nikolay Vavilov, lay dying of starvation in a Soviet prison. But in the years before Stalin jailed him as a scapegoat for the country’s famines, Vavilov had traveled over five continents, collecting hundreds of thousands of seeds in an effort to outline the ancient centers of agricultural diversity and guard against widespread hunger. Now, another remarkable scientist—and vivid storyteller—has retraced his footsteps.   In Where Our Food Comes From, Gary Paul Nabhan weaves together Vavilov’s extraordinary story with his own expeditions to Earth’s richest agricultural landscapes and the cultures that tend them. Retracing Vavilov’s path from Mexico and the Colombian Amazon to the glaciers of the Pamirs in Tajikistan, he draws a vibrant portrait of changes that have occurred since Vavilov’s time and why they matter.   In his travels, Nabhan shows how climate change, free trade policies, genetic engineering, and loss of traditional knowledge are threatening our food supply. Through discussions with local farmers, visits to local outdoor markets, and comparison of his own observations in eleven countries to those recorded in Vavilov’s journals and photos, Nabhan reveals just how much diversity has already been lost. But he also shows what resilient farmers and scientists in many regions are doing to save the remaining living riches of our world.   It is a cruel irony that Vavilov, a man who spent his life working to foster nutrition, ultimately died from lack of it. In telling his story, Where Our Food Comes From brings to life the intricate relationships among culture, politics, the land, and the future of the world’s food.

    Cowan provides the definitive account of the origins of coffee drinking and coffeehouse society, and in so doing he reshapes our understanding of the commercial and consumer revolutions in Britain during the long Stuart century.Britain’s virtuosi, gentlemanly patrons of the arts and sciences, were profoundly interested in things strange and exotic. Cowan explores how such virtuosi spurred initial consumer interest in coffee and invented the social template for the first coffeehouses. As the coffeehouse evolved, rising to take a central role in British commercial and civil society, the virtuosi were also transformed by their own invention.

    Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.

    With the advent of steam travel and the opening of the Suez Canal, countless young women, suffering at the lack of eligible men in Britain, followed in their wake. They were known as the Fishing Fleet, and this book is their story. For these young women, often away from home for the first time, one thing they could be sure of was a rollicking good time. By the early twentieth century, a hectic social scene was in place, with dance parties, picnics, tennis tournaments and perhaps a tiger shoot and glittering dinner at a raja's palace thrown in. And, with men outnumbering women by roughly four to one, romances were conducted at alarming speed and marriages were frequent. But after the honeymoon life often changed dramatically: whisked off to remote outposts, they found it a far cry from the social whirlwind of their first arrival. Anne de Courcy's sparkling narrative is enriched by a wealth of first-hand sources which bring this forgotten era vividly to life.

    A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Lights is turned upside down.So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life’s truths.Like Sarah Turnbull’s Almost French and Julie Powell’s New York Times bestseller Julie and Julia, Mastering the Art of French Eating is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about love—of food, family, and France.

    With the completion of their life's work they look back and ask what history has to say about the nature, the conduct and the prospects of man, seeking in the great lives, the great ideas, the great events of the past for the meaning of man's long journey through war, conquest and creation - and for the great themes that can help us to understand our own era.To the Durants, history is "not merely a warning reminder of man's follies and crimes, but also an encouraging remembrance of generative souls ... a spacious country of the mind wherein a thousand saints, statesman, inventors, scientists, poets, artists, musicians, lovers, and philosophers still live and speak, teach and carve and sing..."Designed to accompany the ten-volume set of "The Story of Civilization, The Lessons of History" is, in its own right, a profound and original work of history and philosophy.

    Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

    This book traces the history of human movement and interaction around and across the world's greatest bodies of water, charting our relationship with the oceans from the time of the first voyagers. David Abulafia begins with the earliest of seafaring societies - the Polynesians of the Pacific, the possessors of intuitive navigational skills long before the invention of the compass, who by the first century were trading between their far-flung islands. By the seventh century, trading routes stretched from the coasts of Arabia and Africa to southern China and Japan, bringing together the Indian Ocean and the western Pacific and linking half the world through the international spice trade. In the Atlantic, centuries before the little kingdom of Portugal carved out its powerful, seaborne empire, many peoples sought new lands across the sea - the Bretons, the Frisians and, most notably, the Vikings, now known to be the first Europeans to reach North America. As Portuguese supremacy dwindled in the late sixteenth century, the Spanish, the Dutch and then the British each successively ruled the waves.Following merchants, explorers, pirates, cartographers and travellers in their quests for spices, gold, ivory, slaves, lands for settlement and knowledge of what lay beyond, Abulafia has created an extraordinary narrative of humanity and the oceans. From the earliest forays of peoples in hand-hewn canoes through uncharted waters to the routes now taken daily by supertankers in their thousands, The Boundless Sea shows how maritime networks came to form a continuum of interaction and interconnection across the globe: 90 per cent of global trade is still conducted by sea. This is history of the grandest scale and scope, and from a bracingly different perspective - not, as in most global histories, from the land, but from the boundless seas.

    Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.     Real Food/Fake Food brings readers into the unregulated food industry, revealing that this shocking deception extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch where counterfeiting is rampant and where the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff, to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft.   Part cautionary tale, part culinary crusade, Real Food/Fake Food is addictively readable, mouth-wateringly enjoyable, and utterly relevant. Larry Olmsted convinces us why real food matters.

    Deliberately hiding from the outside world, they are the unconquered, the last survivors of an ancient culture that predates the arrival of Columbus in the New World.  In this gripping first-person account of adventure and survival, author Scott Wallace chronicles an expedition into the Amazon’s uncharted depths, discovering the rainforest’s secrets while moving ever closer to a possible encounter with one such tribe—the mysterious flecheiros, or “People of the Arrow,” seldom-glimpsed warriors known to repulse all intruders with showers of deadly arrows. On assignment for National Geographic, Wallace joins Brazilian explorer Sydney Possuelo at the head of a thirty-four-man team that ventures deep into the unknown in search of the tribe. Possuelo’s mission is to protect the Arrow People. But the information he needs to do so can only be gleaned by entering a world of permanent twilight beneath the forest canopy.Danger lurks at every step as the expedition seeks out the Arrow People even while trying to avoid them. Along the way, Wallace uncovers clues as to who the Arrow People might be, how they have managed to endure as one of the last unconquered tribes, and why so much about them must remain shrouded in mystery if they are to survive. Laced with lessons from anthropology and the Amazon’s own convulsed history, and boasting a Conradian cast of unforgettable characters—all driven by a passion to preserve the wild, but also wracked by fear, suspicion, and the desperate need to make it home alive—The Unconquered reveals this critical battleground in the fight to save the planet as it has rarely been seen, wrapped in a page-turning tale of adventure.

    Hailed by Bon App(c)tit magazine as "one of the best reference books we've seen, a must for every cook's library," it's the ultimate kitchen tool. Here are answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more. Readers will also find a completely revised and expanded appendix containing a pasta glossary, a pan substitution chart, consumer information contacts, ingredient equivalents and substitutions, and more. A million readers can't be wrong--and they've found previous editions of this book invaluable. For anybody who cooks--or who simply loves food--here's a terrific reference source and an outstanding cookbook supplement.

    In Junkyard Planet, Adam Minter—veteran journalist and son of an American junkyard owner—travels deeply into a vast, often hidden, multibillion-dollar industry that’s transforming our economy and environment.Minter takes us from back-alley Chinese computer recycling operations to high-tech facilities capable of processing a jumbo jet’s worth of recyclable trash every day. Along the way, we meet an unforgettable cast of characters who've figured out how to build fortunes from what we throw away: Leonard Fritz, a young boy "grubbing" in Detroit's city dumps in the 1930s; Johnson Zeng, a former plastics engineer roaming America in search of scrap; and Homer Lai, an unassuming barber turned scrap titan in Qingyuan, China. Junkyard Planet reveals how “going green” usually means making money—and why that’s often the most sustainable choice, even when the recycling methods aren’t pretty.With unmatched access to and insight on the junk trade, and the explanatory gifts and an eye for detail worthy of a John McPhee or William Langewiesche, Minter traces the export of America’s recyclables and the massive profits that China and other rising nations earn from it. What emerges is an engaging, colorful, and sometimes troubling tale of consumption, innovation, and the ascent of a developing world that recognizes value where Americans don’t. Junkyard Planet reveals that we might need to learn a smarter way to take out the trash.

    But murder as sensation and entertainment became ubiquitous, with cold-blooded killings transformed into novels, broadsides, ballads, opera, and melodrama—even into puppet shows and performing dog-acts. Detective fiction and the new police force developed in parallel, each imitating the other—the founders of Scotland Yard gave rise to Dickens's Inspector Bucket, the first fictional police detective, who in turn influenced Sherlock Holmes and, ultimately, even P.D. James and Patricia Cornwell.In this meticulously researched and engrossing book, Judith Flanders retells the gruesome stories of many different types of murder, both famous and obscure: from Greenacre, who transported his dismembered fiancée around town by omnibus, to Burke and Hare’s bodysnatching business in Edinburgh; from the crimes (and myths) of Sweeney Todd and Jack the Ripper, to the tragedy of the murdered Marr family in London’s East End.Through these stories of murder—from the brutal to the pathetic—Flanders builds a rich and multi-faceted portrait of Victorian society in Great Britain.  With an irresistible cast of swindlers, forgers, and poisoners, the mad, the bad and the utterly dangerous, The Invention of Murder is both a mesmerizing tale of crime and punishment, and history at its most readable.