They have done so since before recorded history. Flowers are used to celebrate all-important occasions, to express love, and are also the basis of global industries. Americans buy ten million flowers a day and perfumes are a worldwide industry worth $30 billion dollars annually. Yet, we know little about flowers, their origins, bizarre sex lives, or how humans relate and depend upon them.Stephen Buchmann takes us along on an exploratory journey of the roles flowers play in the production of our foods, spices, medicines, perfumes, while simultaneously bringing joy and health. Flowering plants continue to serve as inspiration in our myths and legends, in the fine and decorative arts, and in literary works of prose and poetry. Flowers seduce us—and animals, too—through their myriad shapes, colors, textures, and scents. And because of our extraordinary appetite for more unusual and beautiful “super flowers,” plant breeders have created such unnatural blooms as blue roses and black petunias to cater to the human world of haute couture fashion. In so doing, the nectar and pollen vital to the bees, butterflies, and bats of the world, are being reduced. Buchmann explains the unfortunate consequences, and explores how to counter them by growing the right flowers. Here, he integrates fascinating stories about the many colorful personalities who populate the world of flowers, and the flowers and pollinators themselves, with a research-based narrative that illuminates just why there is, indeed, a Reason for Flowers.

    And there’s much to love: hundreds of gloriously pungent varieties—crumbly, creamy, buttery, even shot through with bottle-green mold. So many varieties, in fact, that the aspiring gourmand may wonder: How does one make sense of it all?In The Whole Fromage, Kathe Lison sets out to learn what makes French cheese so remarkable—why France is the “Cheese Mother Ship,” in the words of one American expert. Her journey takes her to cheese caves tucked within the craggy volcanic rock of Auvergne, to a centuries-old monastery in the French Alps, and to the farmlands that keep cheesemaking traditions alive. She meets the dairy scientists, shepherds, and affineurs who make up the world of modern French cheese, and whose lifestyles and philosophies are as varied and flavorful as the delicacies they produce. Most delicious of all, she meets the cheeses themselves—from spruce-wrapped Mont d’Or, so gooey it’s best eaten with a spoon; to luminous Beaufort, redolent of Alpine grasses and wildflowers, a single round of which can weigh as much as a Saint Bernard; to Camembert, invented in Normandy but beloved and imitated across the world.With writing as piquant and rich as a well-aged Roquefort, as charming as a tender springtime chèvre, and yet as unsentimental as a stinky Maroilles, The Whole Fromage is a tasty exploration of one of the great culinary treasures of France.

    Part memoir, part journalistic investigation, Animal, Vegetable, Miracle is an enthralling narrative that will open your eyes in a hundred new ways to an old truth: You are what you eat.

    But far from being wild and barren, the Himalaya has throughout the ages been home to an astonishing diversity of indigenous and local cultures, as well as a crossroads for trade, and a meeting point and conflict zone for the world’s superpowers. Here Jesuit missionaries exchanged technologies with Tibetan Lamas, Mongol Khans employed Nepali craftsmen, Armenian merchants exchanged musk and gold with Mughals. Here too the East India Company grappled for dominance with China’s emperors, independent India has been locked in conflict with Mao’s Communists and their successors, and the ideological confrontation of the Cold War is now being buried beneath mass tourism and ecological transformation.Featuring scholars and tyrants, bandits and CIA agents, go-betweens and revolutionaries, Himalaya is a panoramic, character-driven history on the grandest but also the most human scale, by far the most comprehensive yet written, encompassing geology and genetics, botany and art, and bursting with stories of courage and resourcefulness.

    Born in alchemists’ stills and monastery kitchens, its earliest incarnations were juniper flavored medicines used to prevent plague, ease the pains of childbirth, even to treat a lack of courage.In The Book of Gin, Richard Barnett traces the life of this beguiling spirit, once believed to cause a �new kind of drunkenness.” In the eighteenth century, gin-craze debauchery (and class conflict) inspired Hogarth’s satirical masterpieces �Gin Lane” and �Beer Street.” In the nineteenth century, gin was drunk by Napoleonic War naval heroes, at lavish gin palaces, and by homesick colonials, who mixed it with their bitter anti-malarial tonics. In the early twentieth century, the illicit cocktail culture of prohibition made gin � often dangerous bathtub gin—fashionable again. And today, with the growth of small�batch distilling, gin has once-again made a comeback.Wide-ranging, impeccably researched, and packed with illuminating stories, The Book of Gin is lively and fascinating, an indispensible history of a complex and notorious drink.

    Among them were the Mongols of the thirteenth century – a small tribe, which, under the charismatic leadership of Genghis Khan, created the largest contiguous land empire in history. Inspired by the extraordinary life nomads lead, Tim Cope embarked on a journey that hadn't been successfully completed since those times: to travel on horseback across the entire length of the Eurasian steppe, from Karakorum, the ancient capital of Mongolia, through Kazakhstan, Russia, Crimea and the Ukraine to the Danube River in Hungary.From horse-riding novice to spending months in the saddle, he learnt to fend off wolves and would-be horse-thieves, and grapple with the haunting extremes of the steppe as he crossed sub-zero plateaux, the scorching deserts of Kazakhstan and the high-mountain passes of the Carpathians. As he travelled he formed a close bond with his horses and especially his dog Tigon, and encountered essential hospitality – the linchpin of human survival on the steppe – from those he met along the way.Cope bears witness to how the traditional ways hang in the balance in the post-Soviet world – an era that has brought new-found freedom, but also the perils of corruption and alcoholism, and left a world bereft of both the Communist system upon which it once relied, and the traditional knowledge of the nomadic forefathers.A journey of adventure, endurance and eventual triumph, On the Trail of Genghis Khan is at once a celebration of and an elegy for an ancient way of life.

    Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes.In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.

    At its heart are the three Cartier brothers whose motto was "Never copy, only create".Francesca Cartier Brickell, whose great-grandfather was the youngest of the brothers, has traveled the world researching her family's history, tracking down those connected with her ancestors and discovering long-lost pieces of the puzzle along the way. Now she reveals never-before-told dramas, romances, intrigues, betrayals, and more.

    Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family—the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion.

    To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind.The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.

    Illustrations.

    For millennia Europeans believed that the world consisted of three parts: Europe, Africa, and Asia. They drew the three continents in countless shapes and sizes on their maps, but occasionally they hinted at the existence of a "fourth part of the world," a mysterious, inaccessible place, separated from the rest by a vast expanse of ocean. It was a land of myth--until 1507, that is, when Martin Waldseemuller and Matthias Ringmann, two obscure scholars working in the mountains of eastern France, made it real. Columbus had died the year before convinced that he had sailed to Asia, but Waldseemuller and Ringmann, after reading about the Atlantic discoveries of Columbus's contemporary Amerigo Vespucci, came to a startling conclusion: Vespucci had reached the fourth part of the world. To celebrate his achievement, Waldseemuller and Ringmann printed a huge map, for the first time showing the New World surrounded by water and distinct from Asia, and in Vespucci's honor they gave this New World a name: America."The Fourth Part of the World "is the story behind that map, a thrilling saga of geographical and intellectual exploration, full of outsize thinkers and voyages. Taking a kaleidoscopic approach, Toby Lester traces the origins of our modern worldview. His narrative sweeps across continents and centuries, zeroing in on different portions of the map to reveal strands of ancient legend, Biblical prophecy, classical learning, medieval exploration, imperial ambitions, and more. In Lester's telling the map comes alive: Marco Polo and the early Christian missionaries trek across Central Asia and China; Europe's early humanists travel to monastic libraries to recover ancient texts; Portuguese merchants round up the first West African slaves; Christopher Columbus and Amerigo Vespucci make their epic voyages of discovery; and finally, vitally, Nicholas Copernicus makes an appearance, deducing from the new geography shown on the Waldseemuller map that the earth could not lie at the center of the cosmos. The map literally altered humanity's worldview.One thousand copies of the map were printed, yet only one remains. Discovered accidentally in 1901 in the library of a German castle it was bought in 2003 for the unprecedented sum of $10 million by the Library of Congress, where it is now on permanent public display. Lavishly illustrated with rare maps and diagrams, "The Fourth Part of the World "is the story of that map: the dazzling story of the geographical and intellectual journeys that have helped us decipher our world.

    Encompassing a grand sweep of human history, A History of the World in 100 Objects begins with one of the earliest surviving objects made by human hands, a chopping tool from the Olduvai gorge in Africa, and ends with objects which characterise the world we live in today. Seen through MacGregor's eyes, history is a kaleidoscope - shifting, interconnected, constantly surprising, and shaping our world today in ways that most of us have never imagined. A stone pillar tells us about a great Indian emperor preaching tolerance to his people; Spanish pieces of eight tell us about the beginning of a global currency; and an early Victorian tea-set speaks to us about the impact of empire. An intellectual and visual feast, this is one of the most engrossing and unusual history books published in years. 'Brilliant, engagingly written, deeply researched' Mary Beard, Guardian 'A triumph: hugely popular, and rightly lauded as one of the most effective and intellectually ambitious initiatives in the making of 'public history' for many decades' Sunday Telegraph 'Highly intelligent, delightfully written and utterly absorbing ' Timothy Clifford, Spectator 'This is a story book, vivid and witty, shining with insights, connections, shocks and delights' Gillian Reynolds Daily Telegraph

    The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.    Marcus Samuelsson was only three years old when he, his mother, and his sister—all battling tuberculosis—walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later they were welcomed into a loving middle-class white family in Göteborg, Sweden. It was there that Marcus’s new grandmother, Helga, sparked in him a lifelong passion for food and cooking with her pan-fried herring, her freshly baked bread, and her signature roast chicken. From a very early age, there was little question what Marcus was going to be when he grew up.Yes, Chef chronicles Marcus Samuelsson’s remarkable journey from Helga’s humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France, from his grueling stints on cruise ships to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a coveted New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of  “chasing flavors,” as he calls it, had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs and, most important, the opening of the beloved Red Rooster in Harlem. At Red Rooster, Samuelsson has fufilled his dream of creating a truly diverse, multiracial dining room—a place where presidents and prime ministers rub elbows with jazz musicians, aspiring artists, bus drivers, and nurses. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home. With disarming honesty and intimacy, Samuelsson also opens up about his failures—the price of ambition, in human terms—and recounts his emotional journey, as a grown man, to meet the father he never knew. Yes, Chef is a tale of personal discovery, unshakable determination, and the passionate, playful pursuit of flavors—one man’s struggle to find a place for himself in the kitchen, and in the world.