It also provides insights into traditional English life and conduct.

    Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled The Mandarin, evoking the richness of Italian food through Mamma Leone’s, or chronicling the rise and fall of French haute cuisine through Henri Soulé’s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation. Freedman also treats us to a scintillating history of the then-revolutionary Schrafft’s, a chain of convivial lunch spots that catered to women, and that bygone favorite, Howard Johnson’s, which pioneered midcentury, on-the-road dining, only to be swept aside by McDonald's. Lavishly designed with more than 100 photographs and images, including original menus, Ten Restaurants That Changed America is a significant and highly entertaining social history.

    But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Lohman sets out to explore how these influential ingredients made their way to the American table. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate.

    But the new British food revolution is not limited to fine restaurants and television. Within Britain, pub and country inn chefs, newspaper and magazine food writers, and everyday home cooks are taking a renewed interest in their own traditional cuisine, at long last approaching it with more pride than with prejudice. In The Ploughman's Lunch and the Miser's Feast, the American cookbook author, travel writer and professional photographer Brian Yarvin brings these newly rediscovered pleasures to the attention of home cooks on this side of the Atlantic.In 100 recipes, 65 color photos, and dozens of lively sidebars, Yarvin reveals what he has discovered in his numerous walking and driving trips across the length and breadth of Great Britain. His recipes emphasize traditional and down-home dishes as perfected and updated by the best cooks in Britain. They include lots of pub fare, like Fish and Chips, Shepherd's Pie, Ploughman's Lunch, and a host of savory cakes and pasties. There are festive and substantial main courses like Howtowdie, Poached Salmon with White Sauce, and, of course, a splendidly done Beef Wellington.The hard-working Brits love big breakfasts, and there is a chapter devoted to those, while another chapter celebrates the sandwiches, salads, and snacks that are served at tea time. Curry shops have been ubiquitous for so long that Indian food by now is properly British, and Yarvin devotes another chapter to dishes such as Shrimp Biryani and Chicken Korma. A big chapter, too, shows us how to make the best-loved British sweets, from the humbly named Plum Pudding and Mincemeat Cake to the amusingly monikered Fast Rascals, Kentish Huffkins, and Welsh Dripping Cake.

    Although many readers know that this literary masterwork is based on actual events, there is disagreement about how much of Homer's tale is true. Drawing on recent archeological research, historian and classicist Barry Strauss explains what really happened in Troy more than 3,000 years ago.

    Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger she was asked, and she replied, 'When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it . . . and then the warmth and richness and fine reality of hunger satisfied.

    In Battling the Gods, Tim Whitmarsh journeys into the ancient Mediterranean, a world almost unimaginably different from our own, to recover the stories and voices of those who first refused the divinities.Homer’s epic poems of human striving, journeying, and passion were ancient Greece’s only “sacred texts,” but no ancient Greek thought twice about questioning or mocking his stories of the gods. Priests were functionaries rather than sources of moral or cosmological wisdom. The absence of centralized religious authority made for an extraordinary variety of perspectives on sacred matters, from the devotional to the atheos, or “godless.” Whitmarsh explores this kaleidoscopic range of ideas about the gods, focusing on the colorful individuals who challenged their existence. Among these were some of the greatest ancient poets and philosophers and writers, as well as the less well known: Diagoras of Melos, perhaps the first self-professed atheist; Democritus, the first materialist; Socrates, executed for rejecting the gods of the Athenian state; Epicurus and his followers, who thought gods could not intervene in human affairs; the brilliantly mischievous satirist Lucian of Samosata.Before the revolutions of late antiquity, which saw the scriptural religions of Christianity and Islam enforced by imperial might, there were few constraints on belief. Everything changed, however, in the millennium between the appearance of the Homeric poems and Christianity’s establishment as Rome’s state religion in the fourth century AD. As successive Greco-Roman empires grew in size and complexity, and power was increasingly concentrated in central capitals, states sought to impose collective religious adherence, first to cults devoted to individual rulers, and ultimately to monotheism. In this new world, there was no room for outright disbelief: the label “atheist” was used now to demonize anyone who merely disagreed with the orthodoxy—and so it would remain for centuries.As the twenty-first century shapes up into a time of mass information, but also, paradoxically, of collective amnesia concerning the tangled histories of religions, Whitmarsh provides a bracing antidote to our assumptions about the roots of freethinking. By shining a light on atheism’s first thousand years, Battling the Gods offers a timely reminder that nonbelief has a wealth of tradition of its own, and, indeed, its own heroes. From the Hardcover edition.

    The Achanians is a plea for peace set against the background of the long war with Sparta. In Lysistrata a band of women tap into the awesome power of sex in order to end a war. The darker comedy of The Clouds satirizes Athenian philosophers, Socrates in particular, and reflects the uncertainties of a generation in which all traditional religious and ethical beliefs were being challenged.For this edition Alan Sommerstein has completely revised his translation of these three plays, bringing out the full nuances of Aristophanes’ ribald humour and intricate word play, with a new introduction explaining the historical and cultural background to the plays.

    What are the true roots of these influences, however, and how do our interpretations of these aspects of the classics differ from their original reality? This introduction to the classics begins with a visit to the British Museum to view the frieze which once decorated the Apollo Temple a Bassae. Through these sculptures John Henderson and Mary Beard prompt us to consider the significance of the study of Classics as a means of discovery and enquiry, its value in terms of literature, philosophy, and culture, its source of imagery, and the reasons for the continuation of these images into and beyond the twentieth century. Designed for the general reader and student alike, A Very Short Introduction to Classics challenges readers to adopt a fresh approach to the Classics as a major cultural influence, both in the ancient world and twentieth-century--emphasizing the continuing need to understand and investigate this enduring subject.About the Series: Combining authority with wit, accessibility, and style, Very Short Introductions offer an introduction to some of life's most interesting topics. Written by experts for the newcomer, they demonstrate the finest contemporary thinking about the central problems and issues in hundreds of key topics, from philosophy to Freud, quantum theory to Islam.

    As Curator of Books at Harvard University's Schlesinger Library, Haber has access to more than 16,000 cookbooks from which she has drawn inspiring and often surprising cooking stories from the 1840s to the present: a Confederate Jewish woman's ancestral chicken soup which helped improve institutional food overall; the well-groomed, upright "Harvey Girl" waitresses who helped civilize America's western frontier; and the Graham Cracker, which was created by a fanatic Seventh-Day Adventist trying to curb sexual appetites. With recipes throughout, Haber's fascinating survey adds a delicious new dimension to America's cultural heritage.

    Out of this ancient heritage from lands that include Greece, Bosnia, Turkey, Israel, Persia, Afghanistan, and India, she mines a rich source of culinary traditions.Mendelson then takes us on a journey through the lands that traditionally only consumed milk fresh from the cow—what she calls the Northwestern Cow Belt (northern Europe, Great Britain, North America). She shows us how milk reached such prominence in our diet in the nineteenth century that it led to the current practice of overbreeding cows and overprocessing dairy products. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to try are a revelation of how pure milk products should really taste.The delightfully wide-ranging recipes that follow are grouped according to the main dairy ingredient: fresh milk and cream, yogurt, cultured milk and cream, butter and true buttermilk, fresh cheeses. We learn how to make luscious Clotted Cream, magical Lemon Curd, that beautiful quasi-cheese Mascarpone, as well as homemade yogurt, sour cream, true buttermilk, and homemade butter. She gives us comfort foods such as Milk Toast and Cream of Tomato Soup alongside Panir and Chhenna from India. Here, too, are old favorites like Herring with Sour Cream Sauce, Beef Stroganoff, a New Englandish Clam Chowder, and the elegant Russian Easter dessert, Paskha. And there are drinks for every season, from Turkish Ayran and Indian Lassis to Batidos (Latin American milkshakes) and an authentic hot chocolate. This illuminating book will be an essential part of any food lover’s collection and is bound to win converts determined to restore the purity of flavor to our First Food.

    With In Search of the Trojan War, Michael Wood brings to life the legend & lore of the Heroic Age in an archeological adventure that sifts thru the myths & speculation to provide a fresh view of the riches & the reality of ancient Troy. This gripping story shows why the legend of Troy forms the bedrock of Western culture & why its past is a paradigm of history. Wood's meticulous scholarly sleuthing yields fascinating evidence about the continuity & development of civilization in the Aegean & Asia Minor. With 50' of debris from constant rebuilding, human destruction, earthquake & abandonment, the mound of Troy contains the beginnings & ends of new races & civilizations.AcknowledgementsPrologueThe search for TroyHeinrich SchliemannThe coming of the GreeksHomer: the singer of tales Agamemnon's empire A forgotten empire: the Hittites & the GreeksThe peoples of the sea Conclusions: the end of the bronze ageBibliographyPicture CreditsIndex

    According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself.Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. And today milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk, who controversially reject pasteurization.Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.

    The development of portable, preserved food enabled the great explorers to travel into the unknown and gradually map the planet, facilitated the conquest of new territories, and created routes for the expansion of trade and the exchange of knowledge and culture that opened up our world. In Pickled, Potted, and Canned, author Sue Shephard weaves together the stories of the inventors -- and inventions -- in a lively and richly detailed narrative that spans centuries and continents. It is a tale filled with extraordinary characters, old legends, and new revelations: how Attila the Hun and his men "gallop cured" their meat; how cooks became chemists and chemists became cooks and how some even lost their lives, like seventeenth-century statesman and philosopher Francis Bacon, whose death was caused by an experiment with a frozen chicken. From the primitive techniques of drying and salting to the latest methods that have allowed us to feed men in space, Pickled, Potted, and Canned gives us fascinating insights into the histories, cultures, and ingenuity of people inventing new ways to "cheat the seasons."

    An Edible History of Humanity is a pithy, entertaining account of how a series of changes—caused, enabled, or influenced by food—has helped to shape and transform societies around the world. The first civilizations were built on barley and wheat in the Near East, millet and rice in Asia, and corn and potatoes in the Americas. Why farming created a strictly ordered social hierarchy in contrast to the loose egalitarianism of hunter-gatherers is, as Tom Standage reveals, as interesting as the details of the complex cultures that emerged, eventually interconnected by commerce. Trade in exotic spices in particular spawned the age of exploration and the colonization of the New World. Food's influence over the course of history has been just as prevalent in modern times. In the late eighteenth century, Britain's solution to food shortages was to industrialize and import food rather than grow it. Food helped to determine the outcome of wars: Napoleon's rise and fall was intimately connected with his ability to feed his vast armies. In the twentieth century, Communist leaders employed food as an ideological weapon, resulting in the death by starvation of millions in the Soviet Union and China. And today the foods we choose in the supermarket connect us to global debates about trade, development, the environment, and the adoption of new technologies. Encompassing many fields, from genetics and archaeology to anthropology and economics—and invoking food as a special form of technology—An Edible History of Humanity is a fully satisfying discourse on the sweep of human history.