It encompasses royal feasts and street food, the skinning of eels and the making of strawberry jelly, mixing tales of culinary stars with those of the invisible hordes cooking in kitchens across the land. Beginning before Roman times, the book journeys through the ingredients, equipment, kitchens, feasts, fads, and famines of the British. It covers the piquancy of Norman cuisine, the influx of undreamed-of spices and new foods from the East and the New World, the Tudor pumpkin pie that journeyed with the founding fathers to become America's national dish, the austerity of rationing during World War II, and the birth of convenience foods and take-away, right up to the age of Nigella Lawson, Heston Blumenthal, and Jamie Oliver. The first trade book to tell the story of British cooking-which is, of course, the history that led up to American colonial cooking as well-Taste shows that kitchens are not only places of steam, oil, and sweat, but of politics, invention, cultural exchange, commerce, conflict, and play.

    In a spirited tour across continents and cultures, Adam Rogers takes us from bourbon country to the world’s top gene-sequencing labs, introducing us to the bars, barflies, and evolving science at the heart of boozy technology. He chases the physics, biology, chemistry, and metallurgy that produce alcohol, and the psychology and neurobiology that make us want it. If you’ve ever wondered how your drink arrived in your glass, or what it will do to you, Proof makes an unparalleled drinking companion.

    One midsummer week over sixty years later, Olivia Laing walked Woolf's river from source to sea. The result is a passionate investigation into how history resides in a landscape - and how ghosts never quite leave the places they love. Along the way, Laing explores the roles rivers play in human lives, tracing their intricate flow through literature and mythology alike. To the River excavates all sorts of stories from the Ouse's marshy banks, from the brutal Barons' War of the thirteenth century to the 'Dinosaur Hunters', the nineteenth-century amateur naturalists who first cracked the fossil code. Central among these ghosts is, of course, Virginia Woolf herself: her life, her writing and her watery death. Woolf is the most constant companion on Laing's journey, and To the River can be read in part as a biography of this extraordinary English writer, refracted back through the river she loved. But other writers float through these pages too - among them Iris Murdoch, Shakespeare, Homer and Kenneth Grahame, author of the riverside classic The Wind in the Willows. The result is a wonderfully discursive read - which interweaves biography, history, nature writing and memoir, driven by Laing's deep understanding of science and cultural history. It's a beautiful, lyrical work that marks the arrival of a major new writer.

    They can sulk, hold grudges, and they have preferences and can be vain. All these characteristics and more have been observed, documented, interpreted and retold by Rosamund Young based on her experiences looking after the family farm's herd on Kite's Nest Farm in Worcestershire, England. Here the cows, sheep, hens and pigs all roam free. There is no forced weaning, no separation of young from siblings or mother. They seek and are given help when they request it and supplement their own diets by browsing and nibbling leaves, shoots, flowers and herbs. Rosamund Young provides a fascinating insight into a secret world - secret because many modern farming practices leave no room for displays of natural behavior yet, ironically, a happy herd produces better quality beef and milk.

    Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist.Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips.The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world.From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers.

    She’s since returned to the United States, but this distillation of incisive—and irreverent—insights, now updated with a new preface, is just as illuminating today. And perhaps even more so, in the wake of Brexit and the attendant national identity crisis.While there may be no easy answer to the question of how, exactly, to understand the English, The Anglo Files—part anthropological field study, part memoir—helps point the way.

    In this unusual and engaging work, Ackroyd brings the reader through time into the city whose institutions and idiosyncrasies have permeated much of his works of fiction and nonfiction. Peter Ackroyd sees London as a living, breathing organism, with its own laws of growth and change. Reveling in the city’s riches as well as its raucousness, the author traces thematically its growth from the time of the Druids to the beginning of the twenty-first century. Anecdotal, insightful, and wonderfully entertaining, London is animated by Ackroyd’s concern for the close relationship between the present and the past, as well as by what he describes as the peculiar “echoic” quality of London, whereby its texture and history actively affect the lives and personalities of its citizens.London confirms Ackroyd’s status as what one critic has called “our age’s greatest London imagination.”

    She was a mother of nine and grandmother of forty-two and the matriarch of royal Europe through her children’s marriages. To many, Queen Victoria is a ruler shrouded in myth and mystique, an aging, stiff widow paraded as the figurehead to an all-male imperial enterprise. But in truth, Britain's longest-reigning monarch was one of the most passionate, expressive, humorous and unconventional women who ever lived, and the story of her life continues to fascinate.A. N. Wilson's exhaustively researched and definitive biography includes a wealth of new material from previously unseen sources to show us Queen Victoria as she’s never been seen before. Wilson explores the curious set of circumstances that led to Victoria's coronation, her strange and isolated childhood, her passionate marriage to Prince Albert and his pivotal influence even after death and her widowhood and subsequent intimate friendship with her Highland servant John Brown, all set against the backdrop of this momentous epoch in Britain’s history — and the world’s.Born at the very moment of the expansion of British political and commercial power across the globe, Victoria went on to chart a unique course for her country even as she became the matriarch of nearly every great dynasty of Europe. Her destiny was thus interwoven with those of millions of people — not just in Europe but in the ever-expanding empire that Britain was becoming throughout the nineteenth century. The famed queen had a face that adorned postage stamps, banners, statues and busts all over the known world.Wilson's Victoria is a towering achievement, a masterpiece of biography by a writer at the height of his powers.

    

    But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Lohman sets out to explore how these influential ingredients made their way to the American table. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate.

    A twenty-eight year old — and not widely famous — Christopher Wren was giving a lecture on astronomy. As his audience listened to him speak, they decided that it would be a good idea to create a Society to promote the accumulation of useful knowledge.With that, the Royal Society was born. Since its birth, the Royal Society has pioneered scientific exploration and discovery. Isaac Newton, Charles Darwin, Albert Einstein, Robert Hooke, Robert Boyle, Joseph Banks, Humphry Davy, Isambard Kingdom Brunel, John Locke, Alexander Fleming — all were fellows.Bill Bryson’s favourite fellow was Reverend Thomas Bayes, a brilliant mathematician who devised Bayes’ theorem. Its complexity meant that it had little practical use in Bayes’ own lifetime, but today his theorem is used for weather forecasting, astrophysics and stock market analysis. A milestone in mathematical history, it only exists because the Royal Society decided to preserve it — just in case. The Royal Society continues to do today what it set out to do all those years ago. Its members have split the atom, discovered the double helix, the electron, the computer and the World Wide Web. Truly international in its outlook, it has created modern science.Seeing Further celebrates its momentous history and achievements, bringing together the very best of science writing. Filled with illustrations of treasures from the Society’s archives, this is a unique, ground-breaking and beautiful volume, and a suitable reflection of the immense achievements of science.

    The object of this unprecedented speculation was the tulip, a delicate and exotic Eastern import that had bewitched horticulturists, noblemen, and tavern owners alike. For almost a year rare bulbs changed hands for incredible and ever-increasing sums, until single flowers were being sold for more than the cost of a house. Historians would come to call it tulipomania. It was the first futures market in history, and like so many of the ones that would follow, it crashed spectacularly, plunging speculators and investors into economic ruin and despair.This is the history of the tulip, from its origins on the barren, windswept steppes of central Asia to its place of honor in the lush imperial gardens of Constantinople, to its starring moment as the most coveted--and beautiful--commodity in Europe. Historian Mike Dash vividly narrates the story of this amazing flower and the colorful cast of characters--Turkish sultans, Yugoslav soldiers, French botanists, and Dutch tavern keepers--who were centuries apart historically and worlds apart culturally, but who all had one thing in common: tulipomania.

    . . and one of nature’s last truly wild foods: the uncultivated, uncontrollable mushroom.Within the dark corners of America’s forests grow culinary treasures. Chefs pay top dollar to showcase these elusive and beguiling ingredients on their menus. Whether dressing up a filet mignon with smoky morels or shaving luxurious white truffles over pasta, the most elegant restaurants across the country now feature an abundance of wild mushrooms. The mushroom hunters, by contrast, are a rough lot. They live in the wilderness and move with the seasons. Motivated by Gold Rush desires, they haul improbable quantities of fungi from the woods for cash. Langdon Cook embeds himself in this shadowy subculture, reporting from both rural fringes and big-city eateries with the flair of a novelist, uncovering along the way what might be the last gasp of frontier-style capitalism. Meet Doug, an ex-logger and crabber—now an itinerant mushroom picker trying to pay his bills and stay out of trouble; and Jeremy, a former cook turned wild food entrepreneur, crisscrossing the continent to build a business amid cutthroat competition; their friend Matt, an up-and-coming chef whose kitchen alchemy is turning heads; and the woman who inspires them all. Rich with the science and lore of edible fungi—from seductive chanterelles to exotic porcini—The Mushroom Hunters is equal parts gonzo travelogue and culinary history lesson, a rollicking, character-driven tour through a world that is by turns secretive, dangerous, and tragically American.

    They found a tiny office on London’s Bond Street and set about the delicate business of matchmaking. Drawing on the bureau’s extensive archives, Penrose Halson—who many years later found herself the proprietor of the bureau—tells their story, and those of their clients.From shop girls to debutantes; widowers to war veterans, clients came in search of security, social acceptance, or simply love. And thanks to the meticulous organization and astute intuition of the Bureau’s matchmakers, most found what they were looking for.Penrose Halson draws from newspaper and magazine articles, advertisements, and interviews with the proprietors themselves to bring the romance and heartbreak of matchmaking during wartime to vivid, often hilarious, life in this unforgettable story of a most unusual business.“A book full of charm and hilarity.”—Country Life

    But in every age and in every place drunkenness is a little bit different. It can be religious, it can be sexual, it can be the duty of kings or the relief of peasants. It can be an offering to the ancestors, or a way of marking the end of a day's work. It can send you to sleep, or send you into battle.A Short History of Drunkenness traces humankind's love affair with booze from our primate ancestors through to Prohibition, answering every possible question along the way: What did people drink? How much? Who did the drinking? Of the many possible reasons, why? On the way, learn about the Neolithic Shamans, who drank to communicate with the spirit world (no pun intended), marvel at how Greeks got giddy and Romans got rat-arsed, and find out how bars in the Wild West were never quite like in the movies.This is a history of the world at its inebriated best.