In it, artist Lindsay Gardner brings together stories, essays, kitchen profiles, interviews, and more, featuring 112 women restaurateurs, food producers, activists, writers, professional chefs, and home cooks—all of whom are dedicated not only to their craft but to changing the world of food.There are profiles on changemakers, like Cristina Martinez, a chef who emigrated from Mexico and who brings her Philadelphia community together through food while using her platform to champion immigrants’ rights; and Leah Penniman, who describes a day in her life on Soul Fire Farm, which she co-founded to combat racism in the food system. Evocative reflections on food and memory, like Rachel Khong's ode to her mother's love of fruit. And narrative recipes, like restaurateur Nicole Ponseca's Bibingka.With her rich visual storytelling gifts—the book is filled with beautiful watercolour illustrations and portraits—Gardner not only captures a sense of what is unique about each of the women, bringing them to life but adds layers of nuance and insight to their words and their work. Together, their voices reveal the power of food to uplift and nourish, reveal complex questions, and effect change, and offer us all the opportunity to learn about each other and about ourselves.

    When famed archaeologist Arthur Evans unearthed the ruins of a sophisticated Bronze Age civilization that flowered on Crete 1,000 years before Greece's Classical Age, he discovered a cache of ancient tablets, Europe's earliest written records. For half a century, the meaning of the inscriptions, and even the language in which they were written, would remain a mystery. Award-winning New York Times journalist Margalit Fox's riveting real-life intellectual detective story travels from the Bronze Age Aegean--the era of Odysseus, Agamemnon, and Helen--to the turn of the 20th century and the work of charismatic English archeologist Arthur Evans, to the colorful personal stories of the decipherers. These include Michael Ventris, the brilliant amateur who deciphered the script but met with a sudden, mysterious death that may have been a direct consequence of the decipherment; and Alice Kober, the unsung heroine of the story whose painstaking work allowed Ventris to crack the code.

    But in Catching Fire, renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a groundbreaking theory of our origins, Wrangham shows that the shift from raw to cooked foods was the key factor in human evolution. when our ancestors adapted to using fire, humanity began.Once our hominid ancestors began cooking their food, the human digestive tract shrank and the brain grew. Time once spent chewing tough raw food could be used instead to hunt and to tend camp. Cooking became the basis for pair bonding and marriage, created the household, and even led to a sexual division of labor.Tracing the contemporary implications of our ancestors' diets, Catching Fire sheds new light on how we came to be the social, intelligent, and sexual species we are today. A pathbreaking new theory of human evolution, Catching Fire will provoke controversy and fascinate anyone interested in our ancient origins--or in our modern eating habits.--from the dustjacket

    Was it truly entombed in a Paris cellar for two hundred years? Or did it come from a secret Nazi bunker? Or from the moldy basement of a devilishly brilliant con artist? As Benjamin Wallace unravels the mystery, we meet a gallery of intriguing players—from the bicycle-riding British auctioneer who speaks of wines as if they are women to the obsessive wine collector who discovered the bottle. Suspenseful and thrillingly strange, this is the vintage tale of what could be the most elaborate con since the Hitler diaries.

            The stories are divided into three sections: The Age of Fable or Stories of Gods and Heroes (first published in 1855); The Age of Chivalry (1858), which contains King Arthur and His Knights, The Mabinogeon, and The Knights of English History; and Legends of Charlemagne or Romance of the Middle Ages (1863). For the Greek myths, Bulfinch drew on Ovid and Virgil, and for the sagas of the north, from Mallet's Northern Antiquities. He provides lively versions of the myths of Zeus and Hera, Venus and Adonis, Daphne and Apollo, and their cohorts on Mount Olympus; the love story of Pygmalion and Galatea; the legends of the Trojan War and the epic wanderings of Ulysses and Aeneas; the joys of Valhalla and the furies of Thor; and the tales of Beowulf and Robin Hood. The tales are eminently readable. As Bulfinch wrote, "Without a knowledge of mythology much of the elegant literature of our own language cannot be understood and appreciated. . . . Our book is an attempt to solve this problem, by telling the stories of mythology in such a manner as to make them a source of amusement."Thomas Bulfinch, in his day job, was a clerk in the Merchant's Bank of Boston, an undemanding position that afforded him ample leisure time in which to pursue his other interests. In addition to serving as secretary of the Boston Society of Natural History, he thoroughly researched the myths and legends and copiously cross-referenced them with literature and art. As such, the myths are an indispensable guide to the cultural values of the nineteenth century; however, it is the vigor of the stories themselves that returns generation after generation to Bulfinch.

    -- and embellishes it with his own ironic humor, brilliant insights, and piercing observations. We meet a vast array of historical figures in a staggering novel of love, war, philosophy, and adventure . . . "There isn't a page of CREATION that doesn't inform and very few pages that do not delight."-- John Leonard, The New York Times

    Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

    In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery. Without quite realizing it, they were shaping today’s tastes and culture, the way we eat now. The conversations among this group were chronicled by M.F.K. Fisher in journals and letters—some of which were later discovered by Luke Barr, her great-nephew. In Provence, 1970, he captures this seminal season, set against a stunning backdrop in cinematic scope—complete with gossip, drama, and contemporary relevance.

    late 7th and early 6th centuries B.C.E.), whose work is said to have filled nine papyrus rolls in the great library at Alexandria some 500 years after her death. The surviving texts consist of a lamentably small and fragmented body of lyric poetry--among them, poems of invocation, desire, spite, celebration, resignation, and remembrance--that nevertheless enables us to hear the living voice of the poet Plato called the tenth Muse.Stanley Lombardo's translations give us a virtuoso embodiment of Sappho's voice, whose telltale charm, authority, immediacy, directness, intensity, and sudden changes of tone are among the hallmarks of his masterly translation.Pamela Gordon introduces us to the world of Sappho, discusses questions surrounding the transmission of her manuscripts, offers advice on reading these texts, and concludes with an enlightening discussion of same-sex desire in Sappho.

    When their illustrious war queen Antiope fell in love with Theseus and fled to Athens with the king and his followers, so denying her people, the Amazon tribes were outraged. Seeking revenge, they raised a vast army and marched on Athens. History tells us they could not win, but for a brief and glorious moment, the Amazons held the Attic world in thrall before vanishing into the immortal realms of myth and legend.

    A highly readable and beautifully illustrated re-telling of the most famous stories from Greek mythology.

    Taken in by a goatherd and a shepherd respectively, and raised near the town of Mytilene, they grow to maturity unaware of one another's existence - until the mischievous god of love, Eros, creates in them a sudden overpowering desire for one another. A masterpiece among early Greek romances, attracting both high praise and moral disapproval, this work has proved an enduringly fertile source of inspiration for musicians, writers and artists from Henry Fielding to Jean-Baptiste-Camille Corot and Maurice Ravel. Longus transforms familiar themes from the romance genre - including pirates, dreams, and the supernatural - into a virtuoso love story that is rich in insight, humorous and ironical in its treatment of human sexual experience.

    It takes into account new finds as well as new ideas and attitudes to the subject, and emphasizes that Greek art should be seen in its proper context, not that of galleries and museums. 302 illustrations, 73 in color

    Her plots, being domestic, are deeply imbued with the rituals of giving and sharing meals. The attitudes of her characters to eating, to housekeeping and to hospitality are important indicators of their moral worth. In a practice both economical and poetic, Jane Austen sometimes uses specific foodstuffs to symbolise certain qualities at heightened moments in the text. This culminates in the artistic triumph of Emma, in which repeated references to food not only contribute to the solidity of her imagined world, but provide an extended metaphor for the interdependence of a community.In this original, lively and well-researched book, Maggie Lane not only offers a fresh perspective on the novels, but illuminates a fascinating period of food history, as England stood on the brink of urbanisation, middle-class luxury, and change in the role of women. Ranging over topics from greed and gender to mealtimes and manners, and drawing on the novels, letters and Austen family papers, she also discusses Jane Austen's own ambivalent attitude to the provision and enjoyment of food.

    Throughout history, it has been consumed not just to quench our thirsts or nourish our bodies but also for cultural reasons. It has been associated since antiquity with celebration, creativity, friendship, and danger, for every drinking culture has acknowledged it possesses a dark side. In Drink, Iain Gately traces the course of humanity's 10,000 year old love affair with the substance which has been dubbed the cause of - and solution to - all of life's problems. Along the way he scrutinises the drinking habits of presidents, prophets, and barbarian hordes, and features drinkers as diverse as Homer, Hemmingway, Shakespeare, Al Capone, Benjamin Franklin, and Thomas Jefferson. Covering matters as varied as bacchanals in Imperial Rome, the gin craze in 17th century London, the rise and fall of the temperance movement, and drunk driving, Drink details the benefits and burdens alcohol has conveyed to the societies in which it is consumed. Gately's lively and provocative style brings to life the controversies, past and present, that have raged over alcohol, and uses the authentic voices of drinkers and their detractors to explode myths and reveal truths about this most equivocal of fluids.Drink further documents the contribution of alcohol to the birth and growth of the United States, taking in the war of Independence, the Pennsylvania Whiskey revolt, the slave trade, and the failed experiment of National Prohibition. Finally, it provides a history of the world's best loved drinks. Enthusiasts of craft brews and fine wines will discover the origins of their favorite tipples, and what they have in common with Greek philosophers and medieval princes every time they raise a glass.A rollicking tour through humanity's love affair with alcohol, Drink is an intoxicating history of civilization