The country has undergone a remarkable transformation on a scale similar to that of the Industrial Revolution in the West. The most remarkable part of this transformation, however, has been left largely untold—the central role of the Chinese Communist Party. As an organization alone, the Party is a phenomenon of unique scale and power. Its membership surpasses seventy-three million, and it does more than just rule a country. The Party not only has a grip on every aspect of government, from the largest, richest cities to the smallest far-flung villages in Tibet and Xinjiang, it also has a hold on all official religions, the media, and the military. The Party presides over large, wealthy state-owned businesses, and it exercises control over the selection of senior executives of all government companies, many of which are in the top tier of the Fortune 500 list. In The Party, Richard McGregor delves deeply into China's inner sanctum for the first time, showing how the Communist Party controls the government, courts, media, and military, and how it keeps all corruption accusations against its members in-house. The Party's decisions have a global impact, yet the CPC remains a deeply secretive body, hostile to the law, unaccountable to anyone or anything other than its own internal tribunals. It is the world's only geopolitical rival of the United States, and is steadfastly poised to think the worst of the West. In this provocative and illuminating account, Richard McGregor offers a captivating portrait of China's Communist Party, its grip on power and control over China, and its future.

    A tour of Scottish distilleries explores the history, personality and mystery of the water of life.As a native of Scotland, bestselling author Ian Banks has decided to undertake a tour of the distilleries of his homeland in a bid to uncover the unique spirit of the single malt.Visiting world-famous distilleries and also the small and obscure ones, Iain Banks embarks on a journey of discovery which educates him about the places, people and products surrounding the centuries-old tradition of whisky production.Using various modes of transport -- island ferries, cars across the highlands and even bicycles -- Banks’ tour of Scotland combines history, literature and landscape in an entertaining and informative account of an exploration in which the arrival is by no means the most important part of the journey.

    Julian Van Winkle, the third-generation head of his family's business, is now thought of as something like the Buddha of Bourbon - Booze Yoda, as Wright Thompson calls him. He is swarmed wherever he goes, and people stand in long lines to get him to sign their bottles of Pappy Van Winkle Family Reserve, the whiskey he created to honor his grandfather, the founder of the family concern. A bottle of the 23-year-old Pappy starts at $3000 on the internet. As Julian is the first to say, things have gone completely nuts.Forty years ago, Julian would have laughed in astonishment if you'd told him what lay ahead. He'd just stepped in to try to save the business after his father had died, partly of heartbreak, having been forced to sell the old distillery in a brutal downturn in the market for whiskey. Julian's grandfather had presided over a magical kingdom of craft and connoisseurship, a genteel outfit whose family ethos generated good will throughout Kentucky and far beyond. There's always a certain amount of romance to the marketing of spirits, but Pappy's mission statement captured something real: We make fine bourbon - at a profit if we can, at a loss if we must, but always fine bourbon. But now the business had hit the wilderness years, and Julian could only hang on for dear life, stubbornly committed to preserving his namesake's legacy or going down with the ship.Then something like a miracle happened: it turned out that hundreds of very special barrels of whiskey from the Van Winkle family distillery had been saved by the multinational conglomerate that bought it. With no idea what they had, they offered to sell it to Julian, who scrambled to beg and borrow the funds. Now he could bottle a whiskey whose taste captured his family's legacy. The result would immediately be hailed as the greatest whiskey in the world - and would soon be the hardest to find.But now, those old barrels were used up, and Julian Van Winkle faced the challenge of his lifetime: how to preserve the taste of Pappy, the taste of his family's heritage, in a new age? The amazing Wright Thompson was invited to be his wingman as he set about to try. The result is an extraordinary testimony to the challenge of living up to your legacy and the rewards that come from knowing and honoring your people and your craft. Wright learned those lessons from Julian as they applied to the honest work of making a great bourbon whiskey in Kentucky, but he couldn't help applying them to his own craft, writing, and his upbringing in Mississippi, as he and his wife contemplated the birth of their first child. May we all be lucky enough to find some of ourselves, as Wright Thompson did, in Julian Van Winkle, and in Pappyland.

    Jeff Berry (or 'Beachbum Berry', as he is better known), is America's leading authority on tropical drinks and polynesian pop culture. In this all-new book, Berry not only offers up tantilizing new drink recipes, but tells stories about some of the most famous figures of their time. The Bum applies the same dogged research to the untold stories of the people behind the drinks. Stories culled from over 100 interviews with those who actually created the mid-century tiki scene - people as colorful as the drinks they invented, or served, or simply drank. People like: Leon Lontoc, Don The Beachcomber's waiter who served Frank Sinatra and Marlon Brando by night and acted in their movies by day; Henry Riddle, the Malibu Seacomber bartender who fed items about his famous customers to infamous gossip columnist Louella Parsons, till the day Howard Hughes found him out; and Duke Kamanamoku, whose manager turned him from Olympic champion into reluctant restaurateur.

    This celebration of farm life is a companion volume to the PBS series hosted by Adams. 64 full-color photographs.

    Companies and consumers alike are reawakening to the benefits of high-quality, unprocessed, natural beverages, and tea is a perfect obsession for anyone interested in artisan food and healthy eating.In The Art and Craft of Tea, entrepreneur and enthusiast Joseph Wesley Uhl brings to the story of tea its due reverence, making its history, traditions, and possibilities accessible to all. If you want to go beyond reading and enter your kitchen, Joseph offers "recipes" for creating your own tea blends using natural ingredients.Inside you'll find:- A detailed overview of tea's history and origins- Thoughtful descriptions of global brewing methods- Innovative ideas for iced tea, tea cocktails, and DIY blends.

    Their discoveries force them to challenge the standard idea that rural culture and people are backward, conservative, and intolerant. Instead, they find that rural China has not only adapted to rapid globalization but has actually innovated the technology we all use today.From pork farmers using AI to produce the perfect pig, to disruptive luxury counterfeits and the political intersections of e-commerce villages, Wang unravels the ties between globalization, technology, agriculture, and commerce in unprecedented fashion. Accompanied by humorous “Sinofuturist” recipes that frame meals as they transform under new technology, Blockchain Chicken Farm is an original and probing look into innovation, connectivity, and collaboration in the digitized rural world.FSG Originals × Logic dissects the way technology functions in everyday lives. The titans of Silicon Valley, for all their utopian imaginings, never really had our best interests at heart: recent threats to democracy, truth, privacy, and safety, as a result of tech’s reckless pursuit of progress, have shown as much. We present an alternate story, one that delights in capturing technology in all its contradictions and innovation, across borders and socioeconomic divisions, from history through the future, beyond platitudes and PR hype, and past doom and gloom. Our collaboration features four brief but provocative forays into the tech industry’s many worlds, and aspires to incite fresh conversations about technology focused on nuanced and accessible explorations of the emerging tools that reorganize and redefine life today.

    Cole Moreton tells the story of the Blaskets through the eyes of the Kearney family, who lived there for generations until 1947 when they paid a terrible price for their isolation-a young man's life. Moreton discovers a few survivors still alive within sight of the Great Blasket, but most had left Ireland for America, settling in Massachusetts. Hungry for Home is a beautifully written and gripping account of a quest for a vanished people, and the Kearneys' incredible journey into the twentieth century is "a moving, atmospheric testament to the mythic lure of home". Entertainment Weekly.

    But behind it all, there is an even more fundamental driver: Food.In Animal, Vegetable, Junk, trusted food authority Mark Bittman offers a panoramic view of how the frenzy for food has driven human history to some of its most catastrophic moments, from slavery and colonialism to famine and genocide—and to our current moment, wherein Big Food exacerbates climate change, plunders our planet, and sickens its people. Even still, Bittman refuses to concede that the battle is lost, pointing to activists, workers, and governments around the world who are choosing well-being over corporate greed and gluttony, and fighting to free society from Big Food’s grip.Sweeping, impassioned, and ultimately full of hope, Animal, Vegetable, Junk reveals not only how food has shaped our past, but also how we can transform it to reclaim our future.

    She was smitten, and she wasn’t alone. This country on the Black Sea has an unusual effect on people; the most passionate rip off their clothes and drink wines out of horns while the cold-hearted well up with tears and make emotional toasts. Visiting winemakers fall under Georgia’s spell and bring home qvevris (clay fermentation vessels) while rethinking their own techniques.But, as in any good fairy tale, Feiring sensed that danger rode shotgun with the magic. With acclaim and growing international interest come threats in the guise of new wine consultants aimed at making wines more commercial. So Feiring fought back in the only way she knew how: by celebrating Georgia and the men and women who make the wines she loves most, those made naturally with organic viticulture, minimal intervention, and no additives.From Tbilisi to Batumi, Feiring meets winemakers, bishops, farmers, artists, and silk spinners. She feasts, toasts, and collects recipes. She encounters the thriving qvevri craftspeople of the countryside, wild grape hunters, and even Stalin’s last winemaker while plumbing the depths of this tiny country’s love for its wines.For the Love of Wine is Feiring’s emotional tale of a remarkable country and people who have survived religious wars and Soviet occupation yet managed always to keep hold of their precious wine traditions. Embedded in the narrative is the hope that Georgia has the temerity to confront its latest threat—modernization.

    While preparing for my journey on the Appalachian Trail (AT), I often felt lost in a sea of information, usually overturning more questions than answers. The purpose of this guide is to help cut through the confusion, condense the information and present it in a straightforward and simple way. I want to leave you feeling more confident about your upcoming escapade, rather than intimidated by the thought of planning it. My first overnight backpacking trip was thru-hiking the Appalachian Trail, so I hope my perspective can be appreciated by novice and seasoned hikers alike. Some of the topics included in this ebook are: -Physical & Mental Prep -Gear List -Picking a Pack -Backpacking Stoves -Shelter Selection -Hygiene on Trail -Financial Breakdown (of my hike) -Etiquette -Safety & Wildlife -Hiking With a Dog ...and more! Download a free sample!

    Veteran journalist and bestselling author of No FullStops in India, Mark Tully travels across India to turn thespotlight on the everyday concerns of the common man in areas suchas governance and business, spirituality and ecology. In revealinginterviews with captains of industry and subsistence farmers,politicians and Dalits, spiritual leaders and bandits, he capturesthe voices of the nation even as he celebrates its vibrant historyand incredible potential. About Author: Mark Tully Sir Mark Tully was born in Calcutta, India, in 1935. He was theChief of Bureau, BBC, New Delhi, for twenty-two years, was knightedin the New Years Honours list in 2002 and was awarded the PadmaBhushan in 2005. Today, his distinguished broadcasting careerincludes being the regular presenter of the contemplative BBC Radio4 programme Something Understood. His books include No Full stopsin India, The Heart of India, India in Slow Motion (written withhis partner and colleague Gillian Wright) and Indias UnendingJourney. He lives in New Delhi. Reviews Tully report s on the various Indias behind the headlines- Hindustan Times Through Tullys probing eyes, one discovers the complex workingsof the Indian democracy- Telegraph

    Unrestricted by parental control and blessed with bright blond hair that signified good luck to the Chinese, he had free access to hidden corners of the colony normally closed to a Gweilo, a 'pale fellow' like him. Befriending rickshaw coolies and local stallholders, he learnt Cantonese, sampled delicacies such as boiled water beetles and one-hundred-year-old eggs, and participated in colourful festivals. He even entered the forbidden Kowloon Walled City, wandered into the secret lair of the Triads and visited an opium den. Along the way he encountered a colourful array of people, from the plink plonk man with his dancing monkey to Nagasaki Jim, a drunken child molester, and the Queen of Kowloon, the crazed tramp who may have been a member of the Romanov family.Shadowed by the unhappiness of his warring parents, a broad-minded mother who, like her son, was keen to embrace all things Chinese, and a bigoted father who was enraged by his family's interest in 'going native', Martin Booth's compelling memoir is a journey into Chinese culture and an extinct colonial way of life that glows with infectious curiosity and humour.

    His vivid and energetic record of that experience, The Making of a Chef, takes us to the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. Ultimately, he propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking.

    An experimental, violent prison unit. The death of an American city, as seen through a complex police investigation. A lawless frontier town trying to talk its way into the United States. A corrupt cop who rules his precinct like a warlord. The survivors of a plane crash trying to make sense of their disturbing new island home. A high school girl by day, monster fighter by night. A spy who never sleeps. A space odyssey inspired by 9/11. An embattled high school football coach. A polished ad exec with a secret. A chemistry teacher turned drug lord.These are the subjects of 12 shows that started a revolution in TV drama: The Sopranos. Oz. The Wire. Deadwood. The Shield. Lost. Buffy the Vampire Slayer. 24. Battlestar Galactica. Friday Night Lights. Mad Men. Breaking Bad.These 12 shows, and the many more they made possible, ushered in a new golden age of television — one that made people take the medium more seriously than ever before. Alan Sepinwall became a TV critic right before this creative revolution began, was there to chronicle this incredible moment in pop culture history, and along the way “changed the nature of television criticism,” according to Slate. The Revolution Was Televised is the story of these 12 shows, as told by Sepinwall and the people who made them, including David Chase, David Simon, David Milch, Damon Lindelof and Carlton Cuse, Vince Gilligan and more.