Or is it? John Reader’s narrative on the role of the potato in world history suggests we may be underestimating this remarkable tuber. From domestication in Peru 8,000 years ago to its status today as the world’s fourth largest food crop, the potato has played a starring—or at least supporting—role in many chapters of human history. In this witty and engaging book, Reader opens our eyes to the power of the potato.Whether embraced as the solution to hunger or wielded as a weapon of exploitation, blamed for famine and death or recognized for spurring progress, the potato has often changed the course of human events. Reader focuses on sixteenth-century South America, where the indigenous potato enabled Spanish conquerors to feed thousands of conscripted native people; eighteenth-century Europe, where the nutrition-packed potato brought about a population explosion; and today’s global world, where the potato is an essential food source but also the world’s most chemically-dependent crop. Where potatoes have been adopted as a staple food, social change has always followed. It may be “just” a humble vegetable, John Reader shows, yet the history of the potato has been anything but dull.

    People knew the basics: men and women had sex, and sometimes babies followed. But beyond that the origins of life were a colossal mystery. The Seeds of Life is the remarkable and rollicking story of how a series of blundering geniuses and brilliant amateurs struggled for two centuries to discover where, exactly, babies come from. Taking a page from investigative thrillers, acclaimed science writer Edward Dolnick looks to these early scientists as if they were detectives hot on the trail of a bedeviling and urgent mystery. These strange searchers included an Italian surgeon using shark teeth to prove that female reproductive organs were not 'failed' male genitalia, and a Catholic priest who designed ingenious miniature pants to prove that frogs required semen to fertilize their eggs. A witty and rousing history of science, The Seeds of Life presents our greatest scientists struggling-against their perceptions, their religious beliefs, and their deep-seated prejudices-to uncover how and where we come from.

    Edge does in his smart, witty, and compulsively readable new series on the dishes everyone thinks their mom made best. If these are the best-loved American foods-ones so popular they've come to represent us-what does that tell us about ourselves? And what do the history of the dish and the regional variations reveal? There are few aspects of life that carry more emotional weight and symbolism than food, and in writing about our food icons, Edge gives us a warm and wonderful portrait of America -by way of our taste buds. After all, "What is patriotism, but nostalgia for the foods of our youth?" as a Chinese philosopher once asked. In "Fried Chicken," Edge tells an immensely entertaining tale of a beloved dish with a rich history. Freed slaves cooked it to sell through the windows of train cars from railroad platforms in whistle-stop towns. Children carried it in shoe boxes on long journeys. A picnic basket isn't complete without it. It is a dish that is deeply Southern, and yet it is cooked passionately across the country. And what about the variations? John T. Edge weaves a beguiling tapestry of food and culture as he takes us from a Jersey Shore hotel to a Kansas City roadhouse, from the original Buffalo wings to KFC, from Nashville Hot Chicken to haute fried chicken at a genteel Southern inn. And, best of all, he gives us fifteen of the ultimate recipes along the way.

    In Eat My Words: Reading Women's Lives through the Cookbooks They Wrote, Janet Theophano shows that cookbooks provide food for the mind and the soul as well. Looking beyond the ingredients and instructions, she shows how women have used cookbooks to assert their individuality, develop their minds, and structure their lives. Beginning in the seventeenth century and moving up through the present day, Theophano reads between the lines of recipes for dandelion wine, "Queen of Puddings," and half-pound cake to capture the stories and voices of these remarkable women.The selection of books looked at is enticing and wide-ranging. Theophano begins with seventeenth-century English estate housekeeping books that served as both cookbooks and reading primers so that women could educate themselves during long hours in the kitchen. She looks at A Date with a Dish, a classic African American cookbook that reveals the roots of many traditional American dishes, and she brings to life a 1950s cookbook written specifically for Americans by a Chinese émigré and transcribed into English by her daughter. Finally, Theophano looks at the contemporary cookbooks of Lynne Rosetto Kaspar, Madeleine Kamman, and Alice Waters to illustrate the sophistication and political activism present in modern cookbook writing. Janet Theophano harvests the rich history of cookbook writing to show how much more can be learned from a recipe than how to make a casserole, roast a chicken, or bake a cake. We discover that women's writings about food reveal--and revel in--the details of their lives, families, and the cultures they help to shape.

    Proven with mathematics this book describes genuine ancient knowledge that conflicts with modern science but upholds the Biblical story of Genesis.

     Tea is second only to water as the most-consumed beverage in the world. When recent studies revealed green tea's health benefits, North American consumption skyrocketed. Tea is a comprehensive guide to non-herbal tea, the plant Camellia sinensis. Concise and authoritative text and an abundance of color photographs take the reader on an escorted tour of the world's tea-growing countries: China, Japan, Taiwan, India, Sri Lanka, Nepal, Vietnam and East Africa. Like a fine wine, it is the "terroir" -- a region's soil and climate -- that imparts unique characteristics to a tea.The book covers black, green, white, yellow, oolong, pu'er, perfumed, aromatic and smoked teas. Topics include:An overview of the history of teaTea varietiesThe worldwide export of teaHow tea is processedSignature tea cultivarsThe art of making, serving and tasting tea, including tea ceremoniesTea in cooking, with 15 recipes from gourmet chefsA directory of teas. A set of detailed charts, tables and graphs shows the caffeine, antioxidant and other biochemical properties of 35 teas.Tea aficionados go on organized tours of tea-growing regions, enroll in tasting seminars and earn professional certificates. For them and for the interested reader who enjoys the occasional cup, Tea is a beautifully presented homage to the world's most beloved hot beverage.

    Impressively researched and commandingly written, this thoroughly engaging book follows the history of sugar to the present day. It is a revealing look at how sugar changed the nature of meals, fuelled the Industrial Revolution, generated a brutal new form of slavery, and jumpstarted the fast-food revolution.

    Even before recorded history began, disease plagued human civilizations, claiming more lives than natural disasters and warfare combined. The ongoing battle with new and resurgent diseases has challenged physicians, scientists, and historians in their struggle to identify causes, antidotes, and preventative measures to combat these epidemics. Analyzing case studies including the Black Death, Spanish Flu, cholera, leprosy, syphilis, cancer, and Ebola, this book systematically maps the development of trends and the latest research on disease into a concise and enlightening timeline. Offering a fascinating and compelling insight into a popular area of social history, this easy-to-read introduction will tell you all you need to know about disease and the ongoing quest to protect human health.

    They will also develop a deeper understanding of the many interconnections that exist among the different areas of psychology. Goodwin's book not only provides accounts of the lives and contributions of psychology's pioneers set into historical context; it also contains original writings by these psychologists, interwoven with informative comments from the author. The text is written in a conversational and engaging style with discrete attention to recent scholarship in the history of psychology, especially that of the past 150 years.

    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.

    Guaranteed to satiate your hunger for palatable and relevant scientific information, Dr. Joe Schwarcz proves that "chemical" is not necessarily synonymous with "toxic".Are there fish genes in tomatoes? Can snail-slime cream and bone broth really make your wrinkles disappear? What's the problem with sugar, resistant starch, hops in beer, microbeads, and "secret" cancer cures? Are "natural" products the key to good health? And what is "fake news" all about?Dr. Joe answers these questions and more. Cutting through the fat of story, suggestion, and social-media speculation, A Feast of Science gets to the meat of the chemical reactions that make up our daily lives.©2018 Joe Schwarcz (P)2018 Audible, Inc.

    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.

    He explains how these events eradicated the civilization of the time and set humanity back thousands of years, only to reemerge around 3500 BCE with scattered memories and nascent abilities. He explores within this framework, how many megalithic monuments, underground cities, and ancient legends fall logically into place, as well as the reinterpreted Easter Island rongorongo texts and the intentional burial, 10,000 years ago, of the Göbekli Tepe complex in Turkey. Schoch reveals scientific evidence that shows how history could repeat itself with a coronal mass ejection powerful enough to devastate modern society.

    When asked who has influenced them most, chefs from New York to Little Washington to Charleston cite Ms. Lewis and her classic collection of recipes, In Pursuit of Flavor, first published in 1988. Edna Lewis learned to cook by watching her mother prepare food in their kitchen in a small farming community in Virginia. Because she was raised at a time when the vegetables came from the garden, fruit from the orchard, pickles, relishes, chutney, and jellies from quick canning, and meat from the smokehouse, Edna Lewis knows how food should taste. Every recipe included in her cookbook, both old friends and new discoveries, reflects her memory of and continuing search for good flavor.

    Arguing that the Barrier Reef is a product of human as much as natural history, created by minds as well as corals, McCalman describes encounters between peoples and places, ideas and environments, over the past two centuries and more.Where today the Reef is known for its astonishing underwater beauty and diversity, once it was notorious for the shipwrecks in its treacherous waters. Navigators struggled to chart a safe passage through, and scientists later theorised about the creation of this massive structure - the largest marine environment on the planet. Quixotic individuals spent years sailing the globe for an answer, and the fiery debate between Darwinists and creationists caught the world's attention. Then came successive waves of resource hunters and exploiters, followed by beachcombers and artists who fought to stop them, and the marine specialists who first became aware of the threats to the Reef's survival.In between, the Indigenous peoples of the Reef gave succour to castaways like Eliza Fraser, and were then vilified for it. Other survivors of shipwrecks lived for years with the clans of the region, were adopted by them and taught their traditional ways of life.The first social, cultural and environmental history to be written of the Great Barrier Reef, The Reef is an effortlessly readable and often moving story of one of the seven natural wonders of the world.