From a polar bear who fished the Thames nightly for his dinner to elephants who drank only wine, the inhabitants of the southwest corner of the Tower of London were a strange and rowdy bunch. No less strange was the cast of characters that visited them: William Blake, Chaucer, and Samuel Pepys, to name a few. Daniel Hahn's fascinating history of the Tower of London's Royal Menagerie tells the story of the thousands of exotic creatures who found a home in one of the world's most forbidding and infamous fortresses. The Royal Menagerie began with a wedding gift: three leopards from King Henry III's new brother-in-law, Frederick the Holy Roman Emperor, in 1235. Soon after, a huge Norwegian polar bear joined them. Over the next six hundred years, the Tower played host to lions, ostriches, elephants, and other unusual animals that astonished London. Brimming with unforgettable stories (the lion who kept a spaniel as a pet; ostriches who were fed a steady diet of rusty nails; lions who, their keepers claimed, could tell whether a woman was a virgin) and beautiful historical illustrations, The Tower Menagerie provides an intriguing, lively survey of our changing attitudes toward animals, as well as a hugely entertaining journey through six centuries of British history.

    Her plots, being domestic, are deeply imbued with the rituals of giving and sharing meals. The attitudes of her characters to eating, to housekeeping and to hospitality are important indicators of their moral worth. In a practice both economical and poetic, Jane Austen sometimes uses specific foodstuffs to symbolise certain qualities at heightened moments in the text. This culminates in the artistic triumph of Emma, in which repeated references to food not only contribute to the solidity of her imagined world, but provide an extended metaphor for the interdependence of a community.In this original, lively and well-researched book, Maggie Lane not only offers a fresh perspective on the novels, but illuminates a fascinating period of food history, as England stood on the brink of urbanisation, middle-class luxury, and change in the role of women. Ranging over topics from greed and gender to mealtimes and manners, and drawing on the novels, letters and Austen family papers, she also discusses Jane Austen's own ambivalent attitude to the provision and enjoyment of food.

    Spanning evolutionary science from its inception to its latest findings, from discoveries and data to philosophy and history, this book is an authoritative introduction to evolutionary biology.

    In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice, advancing a culinary hypothesis based on food's chemical properties and the skilled use of existing and cutting edge tools, ingredients, and techniques. As their experiments unfold, these pioneers create, and in some cases revamp, dishes that answer specific desires, serving up an original encounter with gastronomic practice.From the seemingly mundane to the food fantastic, from grilled cheese sandwiches, pizzas, and soft-boiled eggs to sugar glasses and gellified beads, these essays cover a range of creations and their history and culture. They discuss the significance of an eater's background and atmosphere, the importance of a chef's methods, and strategies for extracting and concentrating aromas, among other intriguing topics. The collection will delight experts and amateurs alike, as restaurants rely more on "science-assisted" cooking and recreational cooks increasingly explore the chemistry behind their art. Contributors end each essay with personal thoughts on food, cooking, and science, offering rare insight into their professional passion for playing with food.

    Torrential rainfall saturated the soil, and faulty engineering created conditions that soon drowned Parisian streets, homes, businesses, and museums, thrusting the City of Light into a battle with the elements. Given the Parisians' history of deep-seated social, religious, and political strife, many worried that they wouldn't be able to collaborate to confront the crisis. Yet while the sewers, Métro, and electricity failed around them, Parisians of all backgrounds rallied to save the city and one another. Improvising techniques to keep Paris functioning and braving the dangers of collapsing infrastructure and looters, leaders and residents alike answered the call to action.In breathtaking detail, Jeffrey Jackson captures here for the first time the epic story of the great flood. As the waters rise, so does the tension, but ultimately, the Parisians' love of their city leads them to triumph over nature against all odds.

    This entertaining guide is presented in an easy-to-understand format, covering topics on everything from the winemaking process, wine vocabulary, and red wine versus white wine, to tasting and selecting wines for any occasion. With a helpful glossary and brief topic-by-topic chapters, this accessible, snobbery-free guide is the perfect companion for purchasing wines and navigating your way skillfully at parties, dinners, wine tastings, wine shops, and more. Learn how to:Understand the origins of wine and the process of making it Know and speak the language of wine with terms like tannins, oaks, residual sugar, dry, medium- and full-bodied, and more Properly taste and drink wines   Choose wines to complement foods Save money by making choices that suit your palate

    City Tavern was the social, political, and economic center of late 18th-century Philadelphia. Called the “most genteel” tavern in America by John Adams, it gained fame as the gathering place for members of the Continental Congresses and the Constitutional Convention, and for officials of the early Federal Government.With more than 300 tempting, simple-to-make recipes and full-color photography, City Tavern will help home chefs and history buffs alike recreate the same dishes enjoyed by George Washington, John Adams, Thomas Jefferson, and Benjamin Franklin. Featuring traditional favorites such as West Indies pepperpot soup, roasted duckling with chutney, Martha Washington’s recipe for chocolate mousse cake, and Thomas Jefferson’s own recipe for sweet-potato biscuits, this book’s recipes are sure to entice adults and children alike, while simultaneously providing them with a wealth of fascinating American and culinary history!More than just a cookbook, City Tavern is a treasury of American history.

    This is accessible and fun, and includes the signature recipes, flavor combinations, and cooking techniques that have made him such a popular chef. A new way to make a dish is always on Richard Blais’s mind. He has a wildly creative approach—whether it’s adding coffee to his butter, which he serves with pancakes; incorporating the flavors of pastrami into mustard; making cannelloni out of squid; microwaving apple sauce for his pork chops; or cooking lamb shanks in root beer. In his debut cookbook, with equal degrees of enthusiasm and humor, he shares 125 delicious recipes that are full of surprise and flavor. Plus there are 25 variations to add more adventure to your cooking—such as making cheese foam for your burger or mashed sous vide peas to serve alongside your entrée. Dive into an exploration of your kitchen for both creativity and enjoyment. Now try this at home!

     From our foremost expert on the science of cooking, Harold McGee, Keys to Good Cooking is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish.A work of astounding scholarship and originality, Keys to Good Cooking directly addresses the cook at work in the kitchen and in need of quick and reliable guidance. Cookbooks past and present frequently contradict one another about the best ways to prepare foods, and many contain erroneous information and advice.Keys to Good Cooking distills the modern scientific understanding of cooking and translates it into immediately useful information. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular-reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage)-will save even the most knowledgeable home chefs from culinary disaster.A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

    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.

    For almost a century they defied classification; they outwitted hunters and escaped trappers, left the public elbowing and zoo turnstiles spinning, were sent on diplomatic journeys, branded onto products and turned into company logos. Thanks to the World Wide Fund for Nature this species became the face of global conservation. Yet in spite of humankind’s evident obsession with the giant panda, it is only in the last few decades that scientific research has begun to show us what this mysterious, frequently misunderstood creature is really like.Henry Nicholls uses the rich and curious history of the giant panda to do several things: to ponder our changing attitudes towards the natural world; to offer a compelling history of the conservation movement; and to chart the rise of modern China on its journey to become the self-sufficient, twenty-first-century superpower it is today.

    Organized by topic and thoroughly cross-referenced, this comprehensive volume enables the reader to explore and understand every facet of the Middle Ages, an era of breathtaking artistic achievement and religious faith in a world where life was often coarse and cruel, cut short by war, famine, and disease. Framed by chapters that bracket the beginning and the end of this misunderstood period, The Medieval World Complete covers religion and the Church, nations and laws, daily life, art and architecture, scholarship and philosophy, and the world beyond Christendom. The book is completed by biographies of key personalities, from Charlemagne to Wycliffe, as well as timelines, maps, a glossary, a gazetteer, and a bibliography.

    Adam Leith Gollner weaves business, science, and travel into a riveting narrative about one of earth’s most desired foods.Readers will discover why even though countless exotic fruits exist in nature, only several dozen varieties are vailable in supermarkets. Gollner explores the political machinations of multinational fruit corporations, exposing the hidden alliances between agribusiness and government and what that means for public health. He traces the life of mass-produced fruits – how they are created, grown, and marketed, and he explores the underworld of fruits that are inaccessible, ignored, and even forbidden in the Western world.Gollner draws readers into a Willy Wonka-like world with mangoes that taste like piña coladas, orange cloudberries, peanut butter fruits, and the miracle fruit that turns everything sour sweet, making lemons taste like lemonade. Peopled with a varied and bizarre cast of characters – from smugglers to explorers to inventors – this extraordinary book unveils the hidden universe of fruit.

    Enter a beehive--one part nursery, one part honey factory, one part queen bee sanctum--then fly through backyard gardens, open fields, and deserts where wildflowers bloom. It's fascinating--and delicious!Hailed for their hard work and harmonious society, bees make possible life on earth as we know it. This fundamental link between bees and humans reaches beyond biology to our environment and our culture: bees have long played important roles in art, religion, literature, and medicine--and, of course, in the kitchen.For honey fanatics and all who have a sweet tooth, this book not only entertains and enlightens but also reminds us of the fragility of humanity's relationship with nature. Includes illustrations and photographs throughout.

    But the contemporary struggle between globalization and national sovereignty to determine the meaning of Mexican food is far from new. In fact, Mexican food was the product of globalization from the very beginning -- the Spanish conquest -- when European and Native American influences blended to forge the mestizo or mixed culture of Mexico. The historic struggle between globalization and the nation continued in the nineteenth century, as Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods, by contrast, were considered strictly d class . Yet another version of Mexican food was created in the U.S. Southwest by Mexican American cooks, including the "Chili Queens" of San Antonio and tamale vendors of Los Angeles. When Mexican American dishes were appropriated by the fast food industry and carried around the world, Mexican elites rediscovered the indigenous roots of their national cuisine among the ancient Aztecs and the Maya. Even this Nueva Cocina Mexicana was a transnational phenomenon, called "New Southwestern" by chefs in the United States. Rivalries within this present-day gourmet movement recalled the nineteenth-century struggles between Creole, Native, and French foods. Planet Taco also seeks to recover the history of people who have been ignored in the struggles to define authentic Mexican, especially those who are marginal to both nations: Indians and Mexican Americans.