Even as the recent financial downturn threatens to cripple small businesses and privately owned farms, a stunning number of food-based businesses have grown in the region-Vermont Soy, Jasper Hill Farm, Pete's Greens, Patchwork Farm & Bakery, Apple Cheek Farm, Claire's Restaurant and Bar, and Bonnieview Farm, to name only a few. The mostly young entrepreneurs have created a network of community support; they meet regularly to share advice, equipment, and business plans, and to loan each other capital. Hardwick is fast becoming a model for other communities to replicate its success. Author Ben Hewitt presents the captivating story of a small town coming back to life, The Town That Food Saved is narrative nonfiction at its best: full of colorful characters and grounded in an idea that will revolutionize the way we eat.

    Ubiquitous in the world’s most fabulous cuisines, butter is boss. Here, it finally gets its due. After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself. From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter’s role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manié, croissants, pâte brisée, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best.

    This book, written by one of the world’s leading experts on Sparta, traces the rise and fall of Spartan society and explores the tremendous influence the Spartans had on their world and even on ours. Paul Cartledge brings to life figures like legendary founding father Lycurgus and King Leonidas, who embodied the heroism so closely identified with this unique culture, and he shows how Spartan women enjoyed an unusually dominant and powerful role in this hyper-masculine society. Based firmly on original sources, The Spartans is the definitive book about one of the most fascinating cultures of ancient Greece.

    Part cookbook, part travelogue, Kochilas's Ikaria is an introduction to the food-as-life philosophy and a culinary journey through luscious recipes, gorgeous photography, and captivating stories from locals. Capturing the true spirit of the island, Kochilas explains the importance of shared food, the health benefits of raw and cooked salads, the bean dishes that are passed down through generations, the greens and herbal teas that are used in the kitchen and in the teapot as "medicine," and the nutritional wisdom inherent in the ingredients and recipes that have kept Ikarians healthy for so long.Ikaria is more than a cookbook. It's a portrait of the people who have achieved what so many of us yearn for: a fuller, more meaningful and joyful life, lived simply and nourished on real, delicious, seasonal foods that you can access anywhere.

    Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is a most engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form such an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's High on the Hog fills an important gap in our culinary history. Praise for Jessica B. Harris: "Jessica Harris masters the ability to both educate and inspire the reader in a fascinating new way." -Marcus Samuelsson, chef owner of Restaurant Aquavit

    The author uses two of his Midwestern hometown grocery chains, Heinen's and Fazio's, and his memories of his father's love of food and grocery shopping as the foundation for this engaging narrative. While he notes that many other writers have covered the history of the grocery store, the broken industrial food production system, and the nutritional benefits of various foods, Ruhlman delivers -a reported reflection on the grocery store in America,

    In fact, right up to the Industrial Revolution the fiber arts were an enormous economic force, belonging primarily to women.Despite the great toil required in making cloth and clothing, most books on ancient history and economics have no information on them. Much of this gap results from the extreme perishability of what women produced, but it seems clear that until now descriptions of prehistoric and early historic cultures have omitted virtually half the picture.Elizabeth Wayland Barber has drawn from data gathered by the most sophisticated new archaeological methods—methods she herself helped to fashion.

    The founding father was traveling to Paris and wanted to bring James along “for a particular purpose”— to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom. 
 
   Thus began one of the strangest partnerships in United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so the might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, crème brûlée, and a host of other treats. This narrative history tells the story of their remarkable adventure—and even includes a few of their favorite recipes!

    At stake was freedom, democracy, and the fate of Thebes, at this time the leading power of the Greek world. The tale begins in 379 BC, with a group of Theban patriots sneaking into occupied Thebes. Disguised in women’s clothing, they cut down the agents of Sparta, the state that had cowed much of Greece with its military might. To counter the Spartans, this group of patriots would form the Sacred Band, a corps whose history plays out against a backdrop of Theban democracy, of desperate power struggles between leading city-states, and the new prominence of eros, sexual love, in Greek public life. After four decades without a defeat, the Sacred Band was annihilated by the forces of Philip II of Macedon and his son Alexander in the Battle of Chaeronea—extinguishing Greek liberty for two thousand years. Buried on the battlefield where they fell, they were rediscovered in 1880—some skeletons still in pairs, with arms linked together. From violent combat in city streets to massive clashes on open ground, from ruthless tyrants to bold women who held their era in thrall, The Sacred Band recounts “in fluent, accessible prose” (The Wall Street Journal) the twists and turns of a crucial historical moment: the end of the treasured freedom of ancient Greece.

    "Encyclopaedic knowledge has never, before or since, gone hand in hand with a logic so masculine or with speculation so profound," says H. W. C. Davis in his introduction. Students, teachers, and scholars will welcome this inexpensive new edition of the Benjamin Jowett translation, as will all readers interested in Greek thought, political theory, and depictions of the ideal state.

    This comprehensive work explores the culinary evolution of cultures ranging from Mesopotamia to modern America, and explores every aspect of food history, from the dietary rules of the ancient Hebrews to the contributions of Arab cookery. Written by leading world authorities, this volume gives a unique perspective on the social and cultural mores of humankind through the ages, offering cooks, culinary scholars, and food lovers a banquet of information on which to feast.

    This history reaches far back to the earliest civilisation in the Americas, and it was the Olmecs not the Aztecs who can be rightly named as the inventors of chocolate. Told with flair and wit, this history of cacoa looks at its ancient Mexican roots, questioning how it became the food of the gods, its ritual significance, and how it was used as a currency in trade among the Olmec. Piecing together a range of archaeological, documentary and pictorial evidence, Sophie and Michael Coe discuss the Theobrama cacoa tree, the chemical properties of cacao and its early domestication and use. The story of chocolate continues under the Aztecs and their first encounters with the Europeans. The authors trace the transformation and renaming of cacao as it made its way to the chocoholics of Europe - the white-skinned perfumed, bewigged, overdressed royalty and nobility'. Finally, Coe and Coe discuss its years of competititon with tea and coffee as the preferred hot beverage, its links with the Church, and its surrender to the industrialisation of the 19th century which withdrew the mystique of this luscious mouth-watering treat and turned it into an everyday, mass-produced, highly calorific product.

    Beeton's Book of Household Management is a volume of insight and common sense. Written by what one might now describe as a Victorian Martha Stewart, the book offers advice on fashion, child-care, animal husbandry, poisons, and the management of servants. To the modern reader expecting stuffy verbosity or heavy moralizing, Beeton's book is a revelation: it explores the foods of Europe and beyond, suggesting new food stuffs and techniques, mixing domestic advice with discussions of science, religion, class, industrialism and gender roles. Alternately frugal and fashionable, anxious and self confident, the book highlights the concerns of the growing Victorian middle-class at a key moment in its history. This abridged edition serves as a cookery book, while documenting a significant aspect of Victorian social and cultural history.

    Recently, ancient magic has hit a high in popularity, both as an area of scholarly inquiry and as one of general, popular interest. In Magic, Witchcraft, and Ghosts in the Greek and Roman Worlds Daniel Ogden presents three hundred texts in new translations, along with brief but explicit commentaries. This is the first book in the field to unite extensive selections from both literary and documentary sources. Alongside descriptions of sorcerers, witches, and ghosts in the works of ancient writers, it reproduces curse tablets, spells from ancient magical recipe books, and inscriptions from magical amulets. Each translation is followed by a commentary that puts it in context within ancient culture and connects the passage to related passages in this volume. Authors include the well known (Sophocles, Herodotus, Plato, Aristotle, Virgil, Pliny) and the less familiar, and extend across the whole of Greco-Roman antiquity.

    Actual recipes — from fig fed pork and salt fish balls in wine sauce to pumpkin Alexander style, nut custard turnovers, and rose pie.49 illustrations.