Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English?“As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales.

    Beginning with the pivotal role of cooks in the Civil Rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food.Food was a battleground in the Civil Rights movement. Access to food and ownership of culinary tradition was a central part of the long march to racial equality. THE POTLIKKER PAPERS begins in 1955 as black cooks and maids fed and supported the Montgomery Bus Boycott and it concludes in 2015 as a Newer South came to be, enriched by the arrival of immigrants from Lebanon to Vietnam to all points in between.Along the way, THE POTLIKKER PAPERS tracks many different evolutions of Southern identity --first in the 1970s, from the back-to-the-land movement that began in the Tennessee hills to the rise of fast and convenience foods modeled on Southern staples. Edge narrates the gentrification that gained traction in North Carolina and Louisiana restaurants of the 1980s and the artisanal renaissance that reconnected farmers and cooks in the 1990s and in the 00s. He profiles some of the most extraordinary and fascinating figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Edna Lewis, Paul Prudhomme, Craig Claiborne, Sean Brock, and many others.Like many great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, masters ate the greens from the pot and set aside the left-over potlikker broth for their slaves, unaware that the broth, not the greens, was nutrient-rich. After slavery, potlikker sustained the working poor, black and white. In the rapidly gentrifying South of today, potlikker has taken on new meanings as chefs have reclaimed the dish.Over the last two generations, wrenching changes have transformed the South. THE POTLIKKER PAPERS tells the story of that change--and reveals how Southern food has become a shared culinary language for the nation.Music Copyright (c) 2012, Lee Bains III

    Part culinary history, part cultural commentary, Vanilla tells the remarkable story of the world's most popular flavor and scent. The Spanish considered vanilla the ultimate aphrodisiac, the Totonac Indians called it the fruit of the gods, and the Aztecs taxed the Mayans in vanilla beans, using the beans as currency. Today, vanilla is in our coffee, our perfume, tea, home products, body lotion, and just about anything imaginable. Patricia Rain explores the incredibly diverse effect of vanilla on the worlds of food, medicine, psychology, and even politics. She intertwines the fields of cultural anthropology, botany, folklore, and economics, tracing the marvelous path of vanilla throughout world history. Vanilla shows how the impact and marketing of this ubiquitous little bean over the last eight hundred years saved the indigenous peoples of Mexico and Tahiti, put Madagascar on the map, drove the success of the great Parisian perfume houses and Europe's confection industry, and spurred trade routes across the Indian Ocean. Rain examines the rich history of vanilla with exacting detail and discusses its current role in our lives and the modern retail world, where the "vanilla boom" has caused the prices of many common consumer items to skyrocket. Filled with fascinating insights, quirky characters, trivia, and even recipes, this beautifully written book is perfect for vanilla lovers, history buffs, and anyone interested in a real-life captivating story.

    Passionate about the land and the bounty it produced, their love of food and the art of eating created what would ultimately become America’s diverse food culture.Like many of today’s foodies, the Founding Fathers were ardent supporters of sustainable farming and ranching, exotic imported foods, brewing, distilling, and wine appreciation. Washington, Jefferson, and Franklin penned original recipes, encouraged local production of beer and wine, and shared their delight in food with friends and fellow politicians.In The Founding Foodies, food writer Dave DeWitt entertainingly describes how some of America’s most famous colonial leaders not only established America’s political destiny, but also revolutionized the very foods we eat.Features over thirty authentic colonial recipes, including: Thomas Jefferson’s ice cream A recipe for beer by George Washington Martha Washington’s fruitcake Medford rum punch Terrapin soup

    But long before the Ancient Greeks conceived of this voluptuous blonde, she existed as an early spirit of fertility on the shores of Cyprus -- and thousands of years before that, as a ferocious warrior-goddess in the Middle East. Proving that this fabled figure is so much more than an avatar of commercialized romance, historian Bettany Hughes reveals the remarkable lifestory of one of antiquity's most potent myths.Venus and Aphrodite brings together ancient art, mythology, and archaeological revelations to tell the story of human desire. From Mesopotamia to modern-day London, from Botticelli to Beyoncé, Hughes explains why this immortal goddess continues to entrance us today -- and how we trivialize her power at our peril.

    Along with his teacher Socrates and his pupil Aristotle, he can be said to have laid the foundations for Western philosophy, science and ethics, as well as establishing the first academy for higher learning in the Western world. Socrates is one of the great figures of Western history and the founding father of its philosophical tradition. In the Dialogues, by his pupil and fellow philosopher Plato, a fascinating portrait emerges of a man who spurned material wealth and believed above all in learning and inquiry. Apology, Crito, and Phaedo recount Socrates’ trial on charges of corrupting the youth of Athens, his defiance of the court, and his last days in jail passed in discussion with friends. They form an excellent introduction to a courageous and captivating figure who paid with his life for the right to free thought.

    For a full appreciation of literature or visual art, knowledge of the Greek myths is crucial. In this much-loved collection, poet and scholar Robert Graves retells the immortal stories of the Greek myths. Demeter mourning her daughter Persephone, Icarus flying too close to the sun, Theseus and the Minotaur … all are captured here with the author’s characteristic erudition and flair.The Greek Myths is the culmination of years of research and careful observation, however what makes this collection extraordinary is the imaginative and poetic style of the retelling. Drawing on his experience as a novelist and poet, Graves tells the fantastic stories of Ancient Greece in a style that is both absorbing and easy for the general reader to understand. Each story is accompanied by Graves’ interpretation of the origins and deeper meaning of the story, giving a reader an unparalleled insight into the customs and development of the Greek world.

    No qualifications. Go out and buy it everybody."Kenneth Rexroth, The Nation"The translations deliberately avoid the highly wrought and affectedly poetic; their idiom is contemporary....They have life and speed and suppleness of phrase."Times Education Supplement"These translations belong to our time. A keen poetic sensibility repeatedly quickens them; and without this inner fire the most academically flawless rendering is dead."Warren D. Anderson, American Oxonian"The critical commentaries and the versions themselves...are fresh, unpretentious, above all, functional."Commonweal"Grene is one of the great translators."Conor Cruise O'Brien, London Sunday Times"Richmond Lattimore is that rara avis in our age, the classical scholar who is at the same time an accomplished poet."Dudley Fitts, New York Times Book Review

    As Bobrow-Strain traces the story of bread, from the first factory loaf to the latest gourmet pain au levain, he shows how efforts to champion “good food” reflect dreams of a better society—even as they reinforce stark social hierarchies.   In the early twentieth century, the factory-baked loaf heralded a bright new future, a world away from the hot, dusty, “dirty” bakeries run by immigrants. Fortified with vitamins, this bread was considered the original “superfood” and even marketed as patriotic—while food reformers painted white bread as a symbol of all that was wrong with America.   The history of America’s one-hundred-year-long love-hate relationship with white bread reveals a lot about contemporary efforts to change the way we eat. Today, the alternative food movement favors foods deemed ethical and environmentally correct to eat, and fluffy industrial loaves are about as far from slow, local, and organic as you can get. Still, the beliefs of early twentieth-century food experts and diet gurus, that getting people to eat a certain food could restore the nation’s decaying physical, moral, and social fabric, will sound surprisingly familiar. Given that open disdain for “unhealthy” eaters and discrimination on the basis of eating habits grow increasingly acceptable, White Bread is a timely and important examination of what we talk about when we talk about food.

    Martin brings alive Greek civilization from its Stone Age roots to the fourth century B.C. Focusing on the development of the Greek city-state and the society, culture, and architecture of Athens in its Golden Age, Martin integrates political, military, social, and cultural history in a book that will appeal to students and general readers alike. This edition has been updated with new suggested readings and illustrations. "[A] highly accessible, and comprehensive history of Greece and its civilization from prehistory through the collapse of Alexander the Great's empire. ...A highly readable account of ancient Greece, particularly useful as an introductory or review text for the student of the general reader." --Kirkus Reviews "Photographs and maps enhance this solid first lesson about the ancients." --Booklist

    But those who tried coffee were soon won over, and more coffee-houses were opened across London, America, and Europe. For a hundred years the coffeehouse occupied the center of urban life, creating a distinctive social culture. They played a key role in the explosion of political, financial, scientific, and literary change in the 18th century, as people gathered, discussed, and debated issues within their walls.

    Praised as "radiant with maxims to live by" in The New York Times Book Review and "accessible, reliable and comprehensive" in The Washington Post, What to Eat is an indispensable resource, packed with important information and useful advice from the acclaimed nutritionist who "has become to the food industry what . . . Ralph Nader [was] to the automobile industry" (St. Louis Post-Dispatch).How we choose which foods to eat is growing more complicated by the day, and the straightforward, practical approach of What to Eat has been praised as welcome relief. As Nestle takes us through each supermarket section—produce, dairy, meat, fish—she explains the issues, cutting through foodie jargon and complicated nutrition labels, and debunking the misleading health claims made by big food companies. With Nestle as our guide, we are shown how to make wise food choices—and are inspired to eat sensibly and nutritiously.Now in paperback, What to Eat is already a classic—"the perfect guidebook to help navigate through the confusion of which foods are good for us" (USA Today).

    Her easy-to-prepare adaptations shatter the myth that the Bard's primary fare was boiled mutton. In fact, Shakespeare and his contemporaries dined on salads of fresh herbs and vegetables; fish, fowl, and meats of all kinds; and delicate broths. Dried Plums with Wine and Ginger-Zest Crostini, Winter Salad with Raisin and Caper Vinaigrette, and Lobster with Pistachio Stuffing and Seville Orange Butter are just a few of the delicious, aromatic, and gorgeous dishes that will surprise and delight. Segan's delicate and careful renditions of these recipes have been thoroughly tested to ensure no-fail, standout results. The tantalizing Renaissance recipes in Shakespeare's Kitchen are enhanced with food-related quotes from the Bard, delightful morsels of culinary history, interesting facts on the customs and social etiquette of Shakespeare's time, and the texts of the original recipes, complete with antiquated spellings and eccentric directions. Fifty color images by award-winning food photographer Tim Turner span the centuries with both old-world and contemporary treatments. Patrick O'Connell provides an enticing Foreword to this edible history from which food lovers and Shakespeare enthusiasts alike will derive nourishment. Want something new for dinner? Try something four hundred years old.

    Included in this selection are the biographies of Themistocles, a brilliant but heavy-handed naval commander, Aristides 'the Just' and Pericles, who was responsible for the buildings on the Acropolis. Plutarch's real interest in these men is not in the greatness of their victories or achievements but in their moral strengths, and for him responsibility for the eventual fall of Athens lay with the weakness and ambition of its great men.Varying in historical accuracy, these accounts are nevertheless rich in anecdote, and Plutarch's skill as a social historian and his fascination with personal idiosyncracies make them of timeless interest.

    From the humble Roman times of stale bread soaked in diluted wine, to the drive-through McMuffin boom of the 1970s, Breakfast takes the reader on a lively adventure through time, uncovering the real stories behind our favorite breakfast foods. Breakfast is not just the meal that gets us going in the morning, but a driving force in history— forever altering the lives of peasants and kings alike, inspiring great works of art, and even changing the way we build our homes.Full of wry humor and captivating anecdotes, Breakfast is a treat for students of history, gastronomes, and anyone who's ever wondered where their waffles came from.