Carefully wrapping, drying, and packing a dozen American bialys to ward off translation problems, she set off from New York in search of the people who invented this marvelous bread. Instead, she found a place of utter desolation, where turn of the century massacres, followed by the Holocaust, had reduced the number of Jewish residents there from fifty thousand to five.Sheraton became a woman with a mission, traveling to Israel, Paris, Austin, Phoenix, Buenos Aires, and New York’s Lower East Side to rescue the stories of the scattered Bialystokers. In a bittersweet mix of humor and pathos, she tells of their once vibrant culture and its cuisine, reviving the exiled memories of those who escaped to the corners of the earth with only their recollections, and one very important recipe, to cherish.Like Proust’s madeleine, The Bialy Eaters transports readers to a lost world through its bakers’ most beloved, and humble, offering. A meaningful gift for any Jewish holiday, this tribute to the human spirit will also have as broad appeal as the bialy itself, delighting everyone who celebrates the astonishing endurance of the simplest traditions.

    Winner of the Francis Parkman PrizeIn this landmark work of environmental history, William Cronon offers an original and profound explanation of the effects European colonists' sense of property and their pursuit of capitalism had upon the ecosystems of New England. Reissued here with an updated afterword by the author and a new preface by the distinguished colonialist John Demos, Changes in the Land, provides a brilliant inter-disciplinary interpretation of how land and people influence one another. With its chilling closing line, "The people of plenty were a people of waste," Cronon's enduring and thought-provoking book is ethno-ecological history at its best.

    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.

    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.

    He visits Norwegian megafarms that use genetic techniques once pioneered on sheep to grow millions of pounds of salmon a year. He travels to the ancestral river of the Yupik Eskimos to see the only Fair Trade–certified fishing company in the world. He makes clear how PCBs and mercury find their way into seafood; discovers how Mediterranean sea bass went global; challenges the author of Cod to taste the difference between a farmed and a wild cod; and almost sinks to the bottom of the South Pacific while searching for an alternative to endangered bluefin tuna.Fish, Greenberg reveals, are the last truly wild food — for now. By examining the forces that get fish to our dinner tables, he shows how we can start to heal the oceans and fight for a world where healthy and sustainable seafood is the rule rather than the exception.

    Why You Eat What You Eat untangles the sensory, psychological, and physiological factors behind our eating habits, pointing us to a happier and healthier way of engaging with our meals.

    Bread's role in politics, religion, technology, and beyond.

    In various forms, spices have served as appetizers, digestives, antiseptics, therapeutics, tonics, and aphrodisiacs. Dangerous Tastes explores the captivating history of spices and aromatics: the fascination that they have aroused in us, and the roads and seaways by which trade in spices has gradually grown. Andrew Dalby, who has gathered information from sources in many languages, explores each spice, interweaving its general history with the story of its discovery and various uses. Dalby concentrates on traditional spices that are still part of world trade: cinnamon, cloves, ginger, pepper, saffron, and chili. He also discusses aromatics that are now little used in food but still belong to the spice trade and to traditional medicine: frankincense, myrrh, aloes-wood, balsam of Mecca. In addition, Dalby considers spices that were once important but that now are almost forgotten: long pepper, cubebs, grains of Paradise. Dangerous Tastes relates how the Aztecs, who enjoyed drinking hot chocolate flavored with chili and vanilla, sometimes added annatto (a red dye) to the drink. This not only contributed to the flavor but colored the drinker's mouth red, a reminder that drinking cacao was, in Aztec thought, parallel with drinking blood. In the section on ambergris, Dalby tells how different cultures explained the origin of this substance: Arabs and Persians variously thought of it as solidified sea spray, a resin that sprung from the depths of the sea, or a fungus that grows on the sea bed as truffles grow on the roots of trees. Some Chinese believed it was the spittle of sleeping dragons. Dalby has assembled a wealth of absorbing information into a fertile human history that spreads outward with the expansion of human knowledge of spices worldwide.

    She urges us to reclaim our right to protect the earth and her diverse species. Food democracy, she says, is the new agenda for ecological sustainability and social justice.

    An illuminating, beguiling tour of the morals and manners of our present food manias, in search of eating's deeper truths, asking "Where do we go from here?"Never before have so many North Americans cared so much about food. But much of our attention to it tends towards grim calculation (what protein is best? how much?); social preening ("I can always score the last reservation at xxxxx"); or graphic machismo ("watch me eat this now"). Gopnik shows we are not the first food fetishists but we are losing sight of a timeless truth, "the table comes first": what goes on around the table matters as much to life as what we put on the table: families come together (or break apart) over the table, conversations across the simplest or grandest board can change the world, pain and romance unfold around it—all this is more essential to our lives than the provenance of any zucchini or the road it travelled to reach us. Whatever dilemmas we may face as omnivores, how not what we eat ultimately defines our society.Gathering people and places drawn from a quarter century's reporting in North America and France, The Table Comes First marks the beginning a new conversation about the way we eat now.

    . . and one of nature’s last truly wild foods: the uncultivated, uncontrollable mushroom.Within the dark corners of America’s forests grow culinary treasures. Chefs pay top dollar to showcase these elusive and beguiling ingredients on their menus. Whether dressing up a filet mignon with smoky morels or shaving luxurious white truffles over pasta, the most elegant restaurants across the country now feature an abundance of wild mushrooms. The mushroom hunters, by contrast, are a rough lot. They live in the wilderness and move with the seasons. Motivated by Gold Rush desires, they haul improbable quantities of fungi from the woods for cash. Langdon Cook embeds himself in this shadowy subculture, reporting from both rural fringes and big-city eateries with the flair of a novelist, uncovering along the way what might be the last gasp of frontier-style capitalism. Meet Doug, an ex-logger and crabber—now an itinerant mushroom picker trying to pay his bills and stay out of trouble; and Jeremy, a former cook turned wild food entrepreneur, crisscrossing the continent to build a business amid cutthroat competition; their friend Matt, an up-and-coming chef whose kitchen alchemy is turning heads; and the woman who inspires them all. Rich with the science and lore of edible fungi—from seductive chanterelles to exotic porcini—The Mushroom Hunters is equal parts gonzo travelogue and culinary history lesson, a rollicking, character-driven tour through a world that is by turns secretive, dangerous, and tragically American.

    Sweet Invention: A History of Dessert captures the stories of sweet makers past and present from India, the Middle East, Italy, France, Vienna, and the United States, as author Michael Krondl meets with confectioners around the globe, savoring and exploring the dessert icons of each tradition. Readers will be tantalized by the rich history of each region’s unforgettable desserts and tempted to try their own hand at a time-honored recipe. A fascinating and rewarding read for any lover of sugar, butter, and cream, Sweet Invention embraces the pleasures of dessert while unveiling the secular, metaphysical, and even sexual uses that societies have found for it.

    Alexis de Tocqueville, a young French aristocrat, came to the young nation to investigate the functioning of American democracy & the social, political & economic life of its citizens, publishing his observations in 1835 & 1840. Brilliantly written, vividly illustrated with vignettes & portraits, Democracy in America is far more than a trenchant analysis of one society at a particular point in time. What will most intrigue modern readers is how many of the observations still hold true: on the mixed advantages of a free press, the strained relations among the races & the threats posed to democracies by consumerism & corruption. So uncanny is Tocqueville’s insight & so accurate are his predictions, that it seems as tho he were not merely describing the American identity but actually helping to create it.

    Stranded in their off-the-grid summer cottage in the Canadian wilderness with unexpected guests, Alisa Smith and J.B. MacKinnon turned to the land around them. They caught a trout, picked mushrooms, and mulled apples from an abandoned orchard with rose hips in wine. The meal was truly satisfying; every ingredient had a story, a direct line they could trace from the soil to their forks. The experience raised a question: Was it possible to eat this way in their everyday lives?Back in the city, they began to research the origins of the items that stocked the shelves of their local supermarket. They were shocked to discover that a typical ingredient in a North American meal travels roughly the distance between Boulder, Colorado, and New York City before it reaches the plate. Like so many people, Smith and MacKinnon were trying to live more lightly on the planet; meanwhile, their “SUV diet” was producing greenhouse gases and smog at an unparalleled rate. So they decided on an experiment: For one year they would eat only food produced within 100 miles of their Vancouver home.It wouldn’t be easy. Stepping outside the industrial food system, Smith and MacKinnon found themselves relying on World War II–era cookbooks and maverick farmers who refused to play by the rules of a global economy. What began as a struggle slowly transformed into one of the deepest pleasures of their lives. For the first time they felt connected to the people and the places that sustain them.For Smith and MacKinnon, the 100-mile diet became a journey whose destination was, simply, home. From the satisfaction of pulling their own crop of garlic out of the earth to pitched battles over canning tomatoes, Plenty is about eating locally and thinking globally. The authors’ food-focused experiment questions globalization, monoculture, the oil economy, environmental collapse, and the tattering threads of community. Thought-provoking and inspiring, Plenty offers more than a way of eating. In the end, it’s a new way of looking at the world.From the Hardcover edition.

    Beef production in the United States had gone from small-scale, localized operations to a highly centralized industry spanning the country, with cattle bred on ranches in the rural West, slaughtered in Chicago, and consumed in the nation's rapidly growing cities. Red Meat Republic tells the remarkable story of the violent conflict over who would reap the benefits of this new industry and who would bear its heavy costs.Joshua Specht puts people at the heart of his story--the big cattle ranchers who helped to drive the nation's westward expansion, the meatpackers who created a radically new kind of industrialized slaughterhouse, and the stockyard workers who were subjected to the shocking and unsanitary conditions described by Upton Sinclair in his novel The Jungle. Specht brings to life a turbulent era marked by Indian wars, Chicago labor unrest, and food riots in the streets of New York. He shows how the enduring success of the cattle-beef complex--centralized, low cost, and meatpacker dominated--was a consequence of the meatpackers' ability to make their interests overlap with that of a hungry public, while the interests of struggling ranchers, desperate workers, and bankrupt butchers took a backseat. America--and the American table--would never be the same again.A compelling and unfailingly enjoyable read, Red Meat Republic reveals the complex history of exploitation and innovation behind the food we consume today.