In this reading of history, China and Japan, the kingdoms of India, Muslim caliphates, the Byzantine Empire and European maritime republics alike enjoyed no absolute dominance over their neighbours and commercial partners - and the egalitarian international trading network that they built endured until European advances in weaponry and ship types introduced radical instability to the system.Abu-Lughod's portrait of a more balanced world is a masterpiece of synthesis driven by one highly creative idea: her world system of interlocking spheres of influence quite literally connected masses of evidence together in new ways. A triumph of fine critical thinking.

    Now revised and expanded, this edition of the splendidly detailed and lively history of the Middle Ages contains more than 30 percent new material.

    Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen Taylor Sen examines the diet of the Indian subcontinent for thousands of years, describing the country’s cuisine in the context of its religious, moral, social, and philosophical development.             Exploring the ancient indigenous plants such as lentils, eggplants, and peppers that are central to the Indian diet, Sen depicts the country’s agricultural bounty and the fascination it has long held for foreign visitors. She illuminates how India’s place at the center of a vast network of land and sea trade routes led it to become a conduit for plants, dishes, and cooking techniques to and from the rest of the world. She shows the influence of the British and Portuguese during the colonial period, and she addresses India’s dietary prescriptions and proscriptions, the origins of vegetarianism, its culinary borrowings and innovations, and the links between diet, health, and medicine. She also offers a taste of Indian cooking itself—especially its use of spices, from chili pepper, cardamom, and cumin to turmeric, ginger, and coriander—and outlines how the country’s cuisine varies throughout its many regions.             Lavishly illustrated with one hundred images, Feasts and Fasts is a mouthwatering tour of Indian food full of fascinating anecdotes and delicious recipes that will have readers devouring its pages.

    Topics include Roger "the Raker" who drowned in his own sewage, a "merman" imprisoned in Orford Castle, the sufferings of the Jews of Bristol, and more. Each reveals the extraordinary diversity of medieval society. Through these characters and events--and using the latest discoveries and research--the dynamic and engaging panorama of medieval England is revealed.

    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.

    Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout.  Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi  con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more.   Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen.

    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.

    In this gorgeous and deeply personal cookbook, she shares her favorite recipes from her home country with engaging and loving stories about her culinary upbringing and family traditions.  Featuring personality and panache, Mamushka showcases the cuisine from Ukraine and beyond, weaving together vibrant food with descriptive narratives and stunning lifestyle photography. From broths and soups to breads and pastries, vegetables and salads to meat and fish, dumplings and noodles to compotes and jams. You’ll also find some of Olia’s favorite dishes, like a Moldovan giant cheese twist and garlicky poussins, to sublime desserts such as apricot and sour cherry pie and a birthday sponge cake with ice cream, strawberries, and meringue. Including new flavor combinations, vibrant colors, seasonal ingredients and straightforward cooking techniques, Mamushka’s earthy dishes appeal to home chefs everywhere. Join Olia on this delicious and diverse culinary tour through Eastern Europe.

    To the great Catholic powers of France and Spain, England was a heretic pariah state, a canker to be cut away for the health of the greater body of Christendom. Elizabeth's government, defending God's true Church of England and its leader, the queen, could stop at nothing to defend itself.Headed by the brilliant, enigmatic, and widely feared Sir Francis Walsingham, the Elizabethan state deployed every dark art: spies, double agents, cryptography, and torture. Delving deeply into sixteenth-century archives, Stephen Alford offers a groundbreaking, chillingly vivid depiction of Elizabethan espionage, literally recovering it from the shadows. In his company we follow Her Majesty's agents through the streets of London and Rome, and into the dank cells of the Tower. We see the world as they saw it-ever unsure who could be trusted or when the fatal knock on their own door might come. The Watchers is a riveting exploration of loyalty, faith, betrayal, and deception with the highest possible stakes, in a world poised between the Middle Ages and modernity.

    A painting shows a military officer in a Dutch sitting room, talking to a laughing girl. In another, a woman at a window weighs pieces of silver. Vermeer's images captivate us with their beauty and mystery: What stories lie behind these stunningly rendered moments? As Timothy Brook shows us, these pictures, which seem so intimate, actually offer a remarkable view of a rapidly expanding world. The officer's dashing hat is made of beaver fur, which European explorers got from Native Americans in exchange for weapons. Those beaver pelts, in turn, financed the voyages of sailors seeking new routes to China. There--with silver mined in Peru--Europeans would purchase, by the thousands, the porcelains so often shown in Dutch paintings of this time. Moving outward from Vermeer's studio, Brook traces the web of trade that was spreading across the globe. The wharves of Holland, wrote a French visitor, were an inventory of the possible. Vermeer's Hat shows just how rich this inventory was, and how the urge to acquire the goods of distant lands was refashioning the world more powerfully than we have yet understood.

    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.

    The great heritage of western civilization - from the Greek and Roman classics to Jewish and Christian works - would have been utterly lost were it not for the holy men and women of unconquered Ireland. In this delightful and illuminating look into a crucial but little-known "hinge" of history, Thomas Cahill takes us to the "island of saints and scholars, " the Ireland of St. Patrick and the Book of Kells. Here, far from the barbarian despoliation of the continent, monks and scribes laboriously, lovingly, even playfully preserved the west's written treasures. With the return of stability in Europe, these Irish scholars were instrumental in spreading learning. Thus the Irish not only were conservators of civilization, but became shapers of the medieval mind, putting their unique stamp on western culture.

    Robert Ferguson's new interpretation of the Viking Age, whilst rejecting the cliches aims to return some of the violence to the mix. He argues that the Viking raids were qualitatively different than anything that had gone before precisely because of this violence, and his largely narrative account gives plentiful details of battles and conquest alongside evidence for their more peaceful activities. The thread which runs through the account though is the confrontation between a Heathen Scandinavia and the Christian kingdoms to its south and west, and the processes whereby the Viking kingdoms came to be Christianised.

    This text presents a new reading of the Bayeux tapestry that radically alters our understanding of the events of 1066 and reveals the astonishing story of early Medieval Europe's greatest treasure.

    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.