Following a tantalizing trail of archaeological, chemical, artistic, and textual clues, Patrick E. McGovern, the leading authority on ancient alcoholic beverages, brings us up to date on what we now know about how humans created and enjoyed fermented beverages across cultures. Along the way, he explores a provocative hypothesis about the integral role such libations have played in human evolution. We discover, for example, that the cereal staples of the modern world were probably domesticated for their potential in making quantities of alcoholic beverages. These include the delectable rice wines of China and Japan, the corn beers of the Americas, and the millet and sorghum drinks of Africa. Humans also learned how to make mead from honey and wine from exotic fruits of all kinds-even from the sweet pulp of the cacao (chocolate) fruit in the New World. The perfect drink, it turns out-whether it be mind-altering, medicinal, a religious symbol, a social lubricant, or artistic inspiration-has not only been a profound force in history, but may be fundamental to the human condition itself.

    Their consuming passions for food, wine and sex drove their society, as well as generating the rich web of privilege, transgression, guilt and taboo for which they are remembered today. Using pamphlets, comic satires, forensic speeches - from authors as illustrious as Plato and as ignored as Philaenis - as source material - this study combines a traditional classicist's rigour with an appreciation of the new analytical techniques pioneered in gender and cultural studies to provide an alternative view of ancient Athenian culture and to bring its reality into a focus easier on the modern eye.

    Among the foods thought to encourage Lust, the love apple (now known as the tomato) was thought to possess demonic spirits until the nineteenth century. The Gluttony “course” invites the reader to an ancient Roman dinner party where nearly every dish served—from poppy-crusted rodents to “Trojan Pork”—was considered a crime against the state. While the vice known as Sloth introduces the sad story of “The Lazy Root” (the potato), whose popularity in Ireland led British moralists to claim that the Great Famine was God’s way of punishing the Irish for eating a food that bred degeneracy and idleness.Filled with incredible food history and the author’s travels to many of these exotic locales, In the Devil’s Garden also features recipes like the matzo-ball stews outlawed by the Spanish Inquisition and the forbidden “chocolate champagnes” of the Aztecs. This is truly a delectable book that will be consumed by food lovers, culinary historians, amateur anthropologists, and armchair travelers alike. Bon appétit!

    It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks.Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious - or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen. It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Knives - perhaps our most important gastronomic tool - predate the discovery of fire, whereas the fork endured centuries of ridicule before gaining widespread acceptance; pots and pans have been around for millennia, while plates are a relatively recent invention. Many once-new technologies have become essential elements of any well-stocked kitchen - mortars and pestles, serrated knives, stainless steel pots, refrigerators. Others have proved only passing fancies, or were supplanted by better technologies; one would be hard pressed now to find a water-powered egg whisk, a magnet-operated spit roaster, a cider owl, or a turnspit dog. Although many tools have disappeared from the modern kitchen, they have left us with traditions, tastes, and even physical characteristics that we would never have possessed otherwise. Blending history, science, and anthropology, Wilson reveals how our culinary tools and tricks came to be, and how their influence has shaped modern food culture. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.

    Presented as a meal, each chapter represents a different course or garnish. Borrowing from Byron's classic poem "Don Juan" for her title ("Since Eve ate apples, much depends on dinner"), writer Margaret Visser looks to the most ordinary American dinner for her subject - corn on the cob with butter and salt, roast chicken with rice, salad dressed in lemon juice and olive oil, and ice cream - submerging herself in the story behind each food. In this indulgent and perceptive guide we hear the history of Corn Flakes, why canned California olives are so unsatisfactory (they're picked green, chemically blackened, then sterilized), and the fact that in Africa, citrus fruit is eaten rind and all. For food lovers of all kinds, this unexpectedly funny and serious book is a treasure of information, shedding light on one of our most favorite pastimes.

    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.

    Athens had entered upon her brief and magnificent flowering of genius which so molded the world of mind and of spirit that our mind and spirit today are different... What was then produced of art and of thought has never been surpasses and very rarely equalled, and the stamp of it is upon all the art and all the thought of the Western world."A perennial favorite in many different editions, Edith Hamilton's best-selling The Greek Way captures the spirit and achievements of Greece in the fifth century B.C. A retired headmistress when she began her writing career in the 1930s, Hamilton immediately demonstrated a remarkable ability to bring the world of ancient Greece to life, introducing that world to the twentieth century. The New York Times called The Greek Way a "book of both cultural and critical importance."

    With it, he discovered, were 150 neglected olive trees. His neighbours helped him bring his grove back to life - and with it a passion grew in him to discover all there was to know about the olive.

    Heracles and Achilles displayed their valor in duels with Amazon queens, and the Athenians reveled in their victory over a powerful Amazon army. In historical times, Cyrus of Persia, Alexander the Great, and the Roman general Pompey tangled with Amazons.But just who were these bold barbarian archers on horseback who gloried in fighting, hunting, and sexual freedom? Were Amazons real? In this deeply researched, wide-ranging, and lavishly illustrated book, National Book Award finalist Adrienne Mayor presents the Amazons as they have never been seen before. This is the first comprehensive account of warrior women in myth and history across the ancient world, from the Mediterranean Sea to the Great Wall of China.Mayor tells how amazing new archaeological discoveries of battle-scarred female skeletons buried with their weapons prove that women warriors were not merely figments of the Greek imagination. Combining classical myth and art, nomad traditions, and scientific archaeology, she reveals intimate, surprising details and original insights about the lives and legends of the women known as Amazons. Provocatively arguing that a timeless search for a balance between the sexes explains the allure of the Amazons, Mayor reminds us that there were as many Amazon love stories as there were war stories. The Greeks were not the only people enchanted by Amazons—Mayor shows that warlike women of nomadic cultures inspired exciting tales in ancient Egypt, Persia, India, Central Asia, and China.Driven by a detective's curiosity, Mayor unearths long-buried evidence and sifts fact from fiction to show how flesh-and-blood women of the Eurasian steppes were mythologized as Amazons, the equals of men. The result is likely to become a classic.

    Apollodorus' Library has been used as a source book by classicists from the time of its compilation in the 1st-2nd century AD to the present, influencing writers from antiquity to Robert Graves. It provides a complete history of Greek myth, telling the story of each of the great families of heroic mythology, and the various adventures associated with the main heroes and heroines, from Jason and Perseus to Heracles and Helen of Troy. As a primary source for Greek myth, as a reference work, and as an indication of how the Greeks themselves viewed their mythical traditions, the Library is indispensable to anyone who has an interest in classical mythology. Robin Hard's accessible and fluent translation is supplemented by comprehensive notes, a map and full genealogical tables. The introduction gives a detailed account of the Library's sources and situates it within the fascinating narrative traditions of Greek mythology.

    A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights--like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion.

    until A.D. 200, was renowned in the ancient world as a stoic and martial city-state, and most of what we know about Sparta concerns its military history and male-dominated social structure. Yet Spartan women were in many ways among the most liberated of the ancient world, receiving formal instruction in poetry, music, dance, and physical education. And the most famous of mythic Greek women, Helen of Troy, was originally a Spartan. Written by one of the leading authorities on women in antiquity, Spartan Women seeks to reconstruct the lives and the world of Sparta's women, including how their legal status changed over time and how they held on to their surprising autonomy.In this book, Sarah Pomeroy covers over a thousand years in the lives of Sparta's women from both the �lite and lower classes. This is the first book-length examination of Spartan women, and Pomeroy comprehensively analyzes ancient texts and archaeological evidence to construct the history of these elusive though much noticed women. Spartan Women is an authoritative and fresh account that will appeal to all readers interested in ancient history and women's studies.

    Homer's poems occupy, as Adam Nicolson writes "a third space" in the way we relate to the past: not as memory, which lasts no more than three generations, nor as the objective accounts of history, but as epic, invented after memory but before history, poetry which aims "to bind the wounds that time inflicts."The Homeric poems are among the oldest stories we have, drawing on deep roots in the Eurasian steppes beyond the Black Sea, but emerging at a time around 2000 B.C. when the people who would become the Greeks came south and both clashed and fused with the more sophisticated inhabitants of the Eastern Mediterranean.The poems, which ask the eternal questions about the individual and the community, honor and service, love and war, tell us how we became who we are.

    He demonstrates that our food choices have enormous and often surprising significance.

    Illustrations.