Stone ranges far and wide over Roman as well as Greek history to present an engaging and rewarding introduction to classical antiquity and its relevance to society today. The New York Times called this national best-seller an "intellectual thriller."

    This book does not repeat the timeworn cocktails of old. Instead historian, expert, and drink aficionado Dr. Cocktailhas hand-picked a superb collection of 80 drinks rarely made today, and all of them deserve revival. Some are from the nineteenth century, some from the Prohibition era, and some from just after World War II, just as the golden age of the cocktail was waning. All are retrieved from extremely uncommon sources. In fact, some of these drinks were found carefully penned into old cocktail manuals or on scraps of paper and may never have been published. They are true treasures, indeed.Vintage Spirits and Forgotten Cocktails pays homage to the great bartenders of the past and the grand beverages they created, the recipes for which were almost lost to history. Fully illustrated, it is filled with golden-age style, narrated with humorous and colorful anecdotes, chock-full of fascinating cocktail history, and brimming with delicious concoctions. If you have half the fun looking at this book and trying these recipes as the author did putting them together, a great party is about to ensue.

    Thucydides himself (c.460-400 BC) was an Athenian and achieved the rank of general in the earlier stages of the war. He applied thereafter a passion for accuracy and a contempt for myth and romance in compiling this factual record of a disastrous conflict.

    Soon Jacques is caught up in the hurly-burly action of his mother's café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in the feudal system of France's most famous restaurant, finally becoming Charles de Gaulle's personal chef, watching the world being refashioned from the other side of the kitchen door.When he comes to America, Jacques immediately falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child, whose adventures redefine American food. Through it all, Jacques proves himself to be a master of the American art of reinvention: earning a graduate degree from Columbia University, turning down a job as John F. Kennedy's chef to work at Howard Johnson's, and, after a near-fatal car accident, switching careers once again to become a charismatic leader in the revolution that changed the way Americans approached food. Included as well are approximately forty all-time favorite recipes created during the course of a career spanning nearly half a century, from his mother's utterly simple cheese soufflé to his wife's pork ribs and red beans.The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.

    As Aeneas journeys closer to his goal, he must first prove his worth and attain the maturity necessary for such an illustrious task. He battles raging storms in the Mediterranean, encounters the fearsome Cyclopes, falls in love with Dido, Queen of Carthage, travels into the Underworld and wages war in Italy.

    She will delve into many subject areas -- tea gowns, tea dances and social etiquette, for instance -- to satisfy an enthusiastic international audience, waiting, thirsty, for more knowledge.

    As Ken Albala shows, though, over its history the bean has enjoyed more controversy than its current ubiquity lets on. From the bean's status as seat of the soul (at least, that's what Pythagoras thought) to seed of sin (or so said St. Jerome, who forbade nuns to eat beans because they "tickle the genitals"), Beans is a ripping tale of a truly magical fruit.

    For years, theater director Bryan Doerries has led an innovative public health project that produces ancient tragedies for current and returned soldiers, addicts, tornado and hurricane survivors, and a wide range of other at-risk people in society. Drawing on these extraordinary firsthand experiences, Doerries clearly and powerfully illustrates the redemptive and therapeutic potential of this classical, timeless art: how, for example, Ajax can help soldiers and their loved ones better understand and grapple with PTSD, or how Prometheus Bound provides new insights into the modern penal system. These plays are revivified not just in how Doerries applies them to communal problems of today, but in the way he translates them himself from the ancient Greek, deftly and expertly rendering enduring truths in contemporary and striking English.   The originality and generosity of Doerries’s work is startling, and The Theater of War—wholly unsentimental, but intensely felt and emotionally engaging—is a humane, knowledgeable, and accessible book that will both inspire and enlighten. Tracing a path that links the personal to the artistic to the social and back again, Doerries shows us how suffering and healing are part of a timeless process in which dialogue and empathy are inextricably linked.

    Including sections on Greek and Roman Gods, Minor Deities, Heroes and the practices of the time, it also includes a large number of illustrations. This version has been specially formatted for today's e-readers, and is a fantastic addition to any eBook collection. Whether you are a student of ancient history, or just want to know more about Zeus, Saturn, Icarus and the

    Fisher" (Connoisseur). From nineteenth-century famine-struck Ireland to the India of the British Raj, from the bachelor's kitchen to the Italian cucina, Thorne is an entertaining, erudite, and inventive guide to culinary adventuring and appreciation.

    With the help of a chef and some friends, Nick Offerman presents the story of Twain’s life through the lens of eight of Mark Twain’s favorite foods. As we explore these foods’ role in Samuel Clemens’ life, we also discover a surprising culinary and ecological history of America. The biggest celebrity of his time, Twain was a witness to a transforming country, and with historian and writer Andrew Beahrs as a guide, Beahrs and Offerman take documentary excursions across America, illuminating each dish and bringing to life a broad sampling of Twain’s writing. Twain’s Feast is a rollicking information-packed journey into the rich culinary history of America, with the sharp eye and unmistakable wit of Mark Twain himself.Portions of this audiobook contain mature language and themes. Listener discretion is advised.This audiobook is 4 hours 27 minutes long.©2018 Audible Originals, LLC (P)2018 Audible Originals, LLC

    Perhaps that is because it is a unique and adaptable drink, consumed in many different varieties by cultures across the globe and in many different settings, from the intricate traditions of Japanese teahouses to the elegant tearooms of Britain to the verandas of the deep South.     In Tea food historianHelen Saberi explores this rich and fascinating history. Saberi looks at the economic and social uses of tea, such as its use as a currency during the Tang Dynasty and 1913 creation of a tea dance called “Thé Dansant” that combined tea and tango. Saberi also explores where and how tea is grown around the world and how customs and traditions surrounding the beverage have evolved from its legendary origins to its present-day popularity.Featuring vivid images of teacups, plants, tearooms, and teahouses as well as recipes for both drinking tea and using it as a flavoring, Tea will engage the senses while providing a history of tea and its uses.

    When he died in 323 BC aged thirty-two, his vast empire comprised more than two million square miles, spanning from Greece to India.His achievements were unparalleled - he had excelled as leader to his men, founded eighteen new cities and stamped the face of Greek culture on the ancient East. The myth he created is as potent today as it was in the ancient world.Combining historical scholarship and acute psychological insight, Alexander the Great brings this colossal figure vividly to life.'So enjoyable and well-written ... Fox's book became my main guide through Alexander's amazing story'  Oliver Stone, director of Alexander'I do not know which to admire most, his vast erudition or his imaginative grasp of so remote and complicated a period and such a complex personality'  Cyril Connolly, Sunday Times'An achievement of Alexandrian proportions'  New StatesmanRobin Lane Fox was the main historical advisor to Oliver Stone on his film Alexander, and took part in many of its most dramatic re-enactments. His books include The Classical World: An Epic History of Greece and Rome, The Unauthorised Version: Truth and Fiction in the Bible, Travelling Heroes: Greeks and their Myths in the Epic Age of Homer and Pagans and Christians in the Mediterranean World from the Second Century AD to the Conversion of Constantine.

    He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine.France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure.

    In this important study, Richard D. Altick moves us toward an understanding of the social, intellectual, and theological crises that Carlyle and Dickens, Tennyson and Arnold were daily struggling to solve. And the issues were many: the revolution in class structure and class attitudes; the rise of utilitarianism and the evangelical spirit; the crisis in religion, including the Oxford movement and Darwinism; the democratization of culture; the place of art and the artist in an industrial, bourgeois society; the effects of industrialism, especially on the way people live. Altick brings to the discussion of these complicated questions the lively and sensitive intelligence that his many readers have come to expect. He includes contemporary illustrations and a full reference index.