And they'll guide you on making intelligent and educated decisions about food. They may be bitches, but they are skinny bitches. And you'll be one too--after you get with the program and start eating right.

    They are powerful vehicles that influence social and political trends, ultimately shaping the very fabric of our culture. Because of this potential, there are various agencies which work behind the scenes in Hollywood to harness these forces for their own aims or those of their clients.Few people outside the industry are aware that such agencies exist and are hired by advocacy groups to lobby studios, writers, and producers in order to get their ideas inserted into plots of popular works.These Hollywood lobbyists have been instrumental in successfully paving the path for same-sex marriage to become legal, destigmatizing abortion, encouraging mass immigration, and sounding the alarm about climate change; all under the cloak of mere “entertainment.”More recently we’ve seen these same powers levied against President Trump, his supporters, and used to demonize “white privilege” as an invisible enemy that’s supposedly around every corner.Even sports and late-night comedy shows are employed for political causes, violating the once unwritten cardinal rules of their industries. In this groundbreaking work, media analyst Mark Dice details the true power of entertainment and proves how it is being used to wage a psychological war against the world.

    The sun is rising behind Downton Abbey, a great and splendid house in a great and splendid park. So secure does it appear that it seems as if the way it represents will last for another thousand years. It won't.   Millions of American viewers were enthralled by the world of Downton Abbey, the mesmerizing TV drama of the aristocratic Crawley family--and their servants--on the verge of dramatic change. On the eve of Season 2 of the TV presentation, this gorgeous book--illustrated with sketches and research from the production team, as well as on-set photographs from both seasons--takes us even deeper into that world, with fresh insights into the story and characters as well as the social history.

    Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.     Real Food/Fake Food brings readers into the unregulated food industry, revealing that this shocking deception extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch where counterfeiting is rampant and where the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff, to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft.   Part cautionary tale, part culinary crusade, Real Food/Fake Food is addictively readable, mouth-wateringly enjoyable, and utterly relevant. Larry Olmsted convinces us why real food matters.

    A growing number of scholars and political activists have invoked the term to describe a variety of changing economic, political, cultural, ideological, and environmental processes that are alleged to have accelerated in the last few decades. Rather than forcing such a complex social phenomenon into a single conceptual framework, Manfred Steger presents globalization in plain, readable English as a multifaceted process encompassing global, regional, and local aspects of social life. In addition to explaining the various dimensions of globalization, the author explores whether globalization should be considered a good or bad thing--a question that has been hotly debated in classrooms, boardrooms, and on the streets.

    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.

    In The Blue Zones Solution, readers can be inspired by the specific stories of the people, foods, and routines of our healthy elders; understand the role community, family, and naturally healthy habits can play in improving our diet and health; and learn the exact foods-including the 50 superfoods of longevity and dozens of recipes adapted for Western tastes and markets-that offer delicious ways to eat your way to optimum health. Throughout the book are lifestyle recommendations, checklists, and stories to help you create your own personal Blue Zones solution. Readers will learn and apply the 80/20 rule, the plant slant diet, social aspects of eating that lead to weight loss and great health naturally, cultivating your "tribe" of friends and family, and your greater purpose as part of your daily routine. Filled with moving personal stories, delicious recipes, checklists, and useful tips that will transform any home into a miniature blue zone, The Blue Zones Solution is the ultimate blueprint for a healthy, happy life.

    

    Writing with marvelous brio, Winchester first serves up a lightning history of the English language--"so vast, so sprawling, so wonderfully unwieldy"--and pays homage to the great dictionary makers, from "the irredeemably famous" Samuel Johnson to the "short, pale, smug and boastful" schoolmaster from New Hartford, Noah Webster. He then turns his unmatched talent for story-telling to the making of this most venerable of dictionaries. In this fast-paced narrative, the reader will discover lively portraits of such key figures as the brilliant but tubercular first editor Herbert Coleridge (grandson of the poet), the colorful, boisterous Frederick Furnivall (who left the project in a shambles), and James Augustus Henry Murray, who spent a half-century bringing the project to fruition. Winchester lovingly describes the nuts-and-bolts of dictionary making--how unexpectedly tricky the dictionary entry for marzipan was, or how fraternity turned out so much longer and monkey so much more ancient than anticipated--and how bondmaid was left out completely, its slips found lurking under a pile of books long after the B-volume had gone to press. We visit the ugly corrugated iron structure that Murray grandly dubbed the Scriptorium--the Scrippy or the Shed, as locals called it--and meet some of the legion of volunteers, from Fitzedward Hall, a bitter hermit obsessively devoted to the OED, to W.C. Minor, whose story is one of dangerous madness, ineluctable sadness, and ultimate redemption. The Meaning of Everything is a scintillating account of the creation of the greatest monument ever erected to a living language. Simon Winchester's supple, vigorous prose illuminates this dauntingly ambitious project--a seventy-year odyssey to create the grandfather of all word-books, the world's unrivalled uber-dictionary.

    to Japan, South Africa to Scandinavia. Today whisky sales are booming, making the timing perfect for this massive, witty, gorgeously illustrated volume. An ideal whisky "bible" for either connoisseur or neophyte, THE WORLD ATLAS OF WHISKY covers the history, process, distilleries and expressions of the world great whiskies, complete with detailed maps and 150 labels.

    Born in alchemists’ stills and monastery kitchens, its earliest incarnations were juniper flavored medicines used to prevent plague, ease the pains of childbirth, even to treat a lack of courage.In The Book of Gin, Richard Barnett traces the life of this beguiling spirit, once believed to cause a �new kind of drunkenness.” In the eighteenth century, gin-craze debauchery (and class conflict) inspired Hogarth’s satirical masterpieces �Gin Lane” and �Beer Street.” In the nineteenth century, gin was drunk by Napoleonic War naval heroes, at lavish gin palaces, and by homesick colonials, who mixed it with their bitter anti-malarial tonics. In the early twentieth century, the illicit cocktail culture of prohibition made gin � often dangerous bathtub gin—fashionable again. And today, with the growth of small�batch distilling, gin has once-again made a comeback.Wide-ranging, impeccably researched, and packed with illuminating stories, The Book of Gin is lively and fascinating, an indispensible history of a complex and notorious drink.

    It not only led to Oprah's declaration that she'd never eat a burger again, it sent shock waves through a concerned and vulnerable public.A fourth-generation Montana rancher, Lyman investigated the use of chemicals in agriculture after developing a spinal tumor that nearly paralyzed him. Now a vegetarian, he blasts through the propaganda of beef and dairy interests - and the government agencies that protect them - to expose an animal-based diet as the primary cause of cancer, heart disease, and obesity in this country. He warns that the livestock industry is repeating the mistakes that led to Mad Cow disease in England while simultaneously causing serious damage to the environment.Persuasive, straightforward, and full of the down-home good humor and optimism of a son of the soil, Mad Cowboy is both an inspirational story of personal transformation and a convincing call to action for a plant-based diet - for the good of the planet and the health of us all.

    Marnie Old and Sam Calagione divulge the secrets of their trades (sommelier and brewmaster, respectively) in this fully illustrated instruction book on how to successfully pair both beer and wine with a wide variety of foods.

    With How to Taste, she's put together a unique wine-tasting course based on practical exercises that appeal to wine connoisseurs of all levels. 90 photos.

    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."