There are countless ways to create the dish called pizza, as well as a never-ending debate on the best way of cooking it. Now Carol Helstosky documents the fascinating history and cultural life of this chameleon-like food in Pizza.Originally a food for the poor in eighteenth-century Naples, the pizza is a source of national and regional pride as well as cultural identity in Italy, Helstosky reveals. In the twentieth century, the pizza followed Italian immigrants to America, where it became the nation’s most popular dish and fueled the rise of successful fast-food corporations such as Pizza Hut and Domino’s. Along the way, Helstosky explains, pizza has been adapted to local cuisines and has become a metaphor for cultural exchange. Pizza also features several recipes and a wealth of illustrations, including a photo of the world’s largest and most expensive pizza—sprinkled with edible 24-karat gold shavings and costing over $4000.   Whether you love sausage and onions on your pizza or unadorned cheese, Pizza has enough offerings to satiate even the pickiest of readers.

    Kuh takes readers inside this high-stakes business, sharing little-known anecdotes, describing legendary cooks and bright new star chefs, and relating his own reminiscences. Populated by a host of food personalities, including Julia Child, M.F.K. Fisher, and James Beard, Kuh's social and cultural history of America's great restaurants reveals the dramatic transformations in U.S. cuisine. "If you believe we are what we eat, this is the book that tells you who we are." (The San Diego Union-Tribune) ßAUTHORBIO: Patric Kuh is a Paris-trained chef who has worked in preeminent restaurants in France, New York, and California. He has written a novel, as well as numerous articles for Gourmet, Esquire, Salon.com, and Los Angeles magazine.

    Here Girard explores violence as it is represented and occurs throughout history, literature and myth. Girard's forceful and thought-provoking analyses of Biblical narrative, Greek tragedy and the lynchings and pogroms propagated by contemporary states illustrate his central argument that violence belongs to everyone and is at the heart of the sacred.

    In this tapestry of poetic and religious scholarship, Graves explores the stories behind the earliest of European deities—the White Goddess of Birth, Love, and Death—who was worshipped under countless titles. He also uncovers the obscure and mysterious power of "pure poetry" and its peculiar and mythic language.

    Included in each large-form at volume are gorgeous food and landscape photographs.

    The Golden Bough" describes our ancestors' primitive methods of worship, sex practices, strange rituals and festivals. Disproving the popular thought that primitive life was simple, this monumental survey shows that savage man was enmeshed in a tangle of magic, taboos, and superstitions. Revealed here is the evolution of man from savagery to civilization, from the modification of his weird and often bloodthirsty customs to the entry of lasting moral, ethical, and spiritual values.

    Medieval gastronomy turns out to have been superb—a wonderful mélange of flavor, aroma, and color. Expertly reconstructed from fourteenth- and fifteenth-century sources and carefully adapted to suit the modern kitchen, these recipes present a veritable feast. The Medieval Kitchen vividly depicts the context and tradition of authentic medieval cookery."This book is a delight. It is not often that one has the privilege of working from a text this detailed and easy to use. It is living history, able to be practiced by novice and master alike, practical history which can be carried out in our own homes by those of us living in modern times."—Wanda Oram Miles, The Medieval Review"The Medieval Kitchen, like other classic cookbooks, makes compulsive reading as well as providing a practical collection of recipes."—Heather O'Donoghue, Times Literary Supplement

    Chocolate was consumed unrefined and unprocessed as a rather bitter, fatty drink for the wealthy elite until the late 19th century, when the Swiss discovered a way to blend it with milk and unleashed a product that would conquer every market in the world. Thereafter, one of the great global business rivalries unfolded as each chocolate maker attempted to dominate its domestic market and innovate new recipes for chocolate that would set it apart from its rivals. The contest was full of dramatic contradictions: The Cadburys were austere Quakers who found themselves making millions from an indulgent product; Kitty Hershey could hardly have been more flamboyant yet her husband was moved by the Cadburys tradition of philanthropy. Each was a product of their unique time and place yet they shared one thing: they want to make the best chocolate in the world.

    By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist.There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story based on the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly.This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese.

    He explains the diversity of the world's gastronomic customs, demonstrating that what appear at first glance to be irrational food tastes turn out really to have been shaped by practical, or economic, or political necessity. In addition, his smart and spirited treatment sheds wisdom on such topics as why there has been an explosion in fast food, why history indicates that it's "bad" to eat people but "good" to kill them, and why children universally reject spinach. Good to Eat is more than an intellectual adventure in food for thought. It is a highly readable, scientifically accurate, and fascinating work that demystifies the causes of myriad human cultural differences.

    Tom Cowan has pursued this theme in a lyrical cross-cultural exploration of shamanism and the Celtic imagination that examines the myths and tales of the ancient Celtic poets and storytellers, and outlines techniques used to access the shaman's world.Tom Cowan is the author of 'How to Top Into Your Own Genius' and coauthor of 'Power of the Witch and Love Magic'."An engrossing, intelligent, and shamanically well-informed work that is an important gift to all those Westerners seeking a knowledge of Celtic shamanism"MICHAEL HARNER, PH. D., author of 'The Way of the Shaman'"An important and fascinating work on Celtic shamanism. Highly recommended"SERGE KAHILI KING, author of 'Urban Shaman'"A fascinating and entertaining study…(illuminating) glimpses of an original Celtic shamanism that appears in British and Irish folklore and literary remains. 'Fire in the Head' also offers an account of Celtic supernaturalism in general, and unveils the mysterious background of certain folk heroes, such as Robin Hood"AKE HULTKRANTZ, author of 'Native Religions of North America'"A remarkable exploration of shamanism (using) cross-cultural myths to explain the history and roots of the Celtic spirit"SANDRA INGERMAN, author of 'Soul Retrieval: Mending the Fragmented Self'

    He examines its relation to religion, science, philosophy, art, literature and politics before introducing us to the different types of magic, the kinds of people who practiced magic, and the reasoning behind their beliefs. This book places magic at the crossroads of medieval culture, shedding light on many other aspects of life in the Middle Ages.

    It is a place-specific book that fuses good advice with entries that provide historical and cultural perspective to the appreciation of Southern standards like barbeque, catfish, sweet tea, and hot sauce. In The Southern Belly, Edge does much more than simply steer you to good eats, he tells the story behind the food, people, and places that have become Southern institutions; much more than just your ordinary guidebook grocery list of every smoke shack from Hattiesburg to Hahira. More than 200 entries run the gamut from rib shacks, fish camps, hot pepper sauce manufacturers, and micro-breweries to former speakeasies, places made famous in movies, famous birthplaces (such as the home fried dill pickle), and temples of haute cuisine including food landmarks in Alabama, Arkansas, Georgia, Kentucky, Louisiana, Mississippi, North Carolina, South Carolina, Tennessee, and southern Virginia.

     Parry began recording and studying a live tradition of oral narrative poetry in order to find an answer to the age-old Homeric Question: How had the author of the Iliad and Odyssey composed these two monumental epic poems at the very start of Europe's literary tradition? Parry's, and with him Lord's, enduring contribution--set forth in Lord's The Singer of Tales--was to demonstrate the process by which oral poets compose. Now reissued with a new Introduction and an invaluable audio and visual record, this widely influential book is newly enriched to better serve everyone interested in the art and craft of oral literature.

    These men and women regarded themselves as professional anti-witches, who (in dream-like states) apparently fought ritual battles against witches and wizards, to protect their villages and harvests. If they won, the harvest would be good, if they lost, there would be famine. The inquisitors tried to fit them into their pre-existing images of the witchesâ�� sabbat. The result of this cultural clash which lasted over a century, was the slow metamorphosis of the benandanti into their enemies â�� the witches. Carlo Ginzburg shows clearly how this transformation of the popular notion of witchcraft was manipulated by the Inquisitors, and disseminated all over Europe and even to the New World. The peasantsâ�� fragmented and confused testimony reaches us with great immediacy, enabling us to identify a level of popular belief which constitutes a valuable witness for the reconstruction of the peasant way of thinking of this age.