In A Tale of Two Valleys, Deutschman wittily captures these stranger-than-fiction locales and uncorks the hilarious absurdities of life among the wine world’s glitterati. The cast of characters brims with eccentrics, egomaniacs, and a mysterious man in black who crashed the elegant Napa Valley Wine Auction before proceeding to pay a half-million dollars for a single bottle. What develops is nothing less than the struggle for the soul of one of America’s last bits of paradise. A San Francisco Chronicle bestseller

    Each clique of scientists has a part of the story correct, but new evidence shows they are all fundamentally wrong.On the one side, we have academics highlighting the astonishing fossil record of China with multiple sites now producing modern human fossils aged between 80 - 120 thousand years, or older. Several extremely ancient fossil finds in China, including Dali, Maba and Jinniushan, place archaic Homo sapiens in this region up to 260,000 years ago.On the other side, we have scientists pointing to Africa's impressive fossil record with its evidence of potential ancestors going back around 6 million years. The evidence of extreme genetic diversity among Africans and the discovery of 300,000-year-old archaic Homo sapiens fossils in Morocco tends to further support the idea that humans came out from Africa. We can understand why both sides are so sure of their positions, and why the debate continues. While leading academics focussed on their own agendas, they overlooked significant evidence. Between the two poles of Out of Africa and Out of Asia Theory, exists a 'Middle Way'. The Forgotten Exodus: The Into Africa Theory of Human Evolution, reveals that within the known fossil record, the current genetic studies and recent paleoclimate models there is compelling evidence for a superior theory of human origins, representing a paradigm displacement.The Into Africa Theory does not dispute the evidence placing the earliest hominins in Africa.However, it does not agree with the consensus view that Homo sapiens emerged there first and later migrated to Eurasia.The Into Africa Theory recognises the extraordinary evidence for critical stages in our development occurring in East and Southeast Asia. It is abundantly clear that as a new concerted effort to gather and evaluate fossil evidence begins in earnest we see astonishing new discoveries. The Into Africa Theorydisputes the claims of Out of Africa and Out of Asia(or Europe) adherents over the starting point for the migration which populated Eurasia approximately 60,000 years ago and identifies the actual location.Amazing facts that you will encounter:-Homo heidelbergensis was not ancestral to modern humans -Denisovan fossils in Siberia carried DNAfrom Australian Aboriginals-An Indonesian supervolcano brought about the end for multiple hominin species-Climate catastrophe locked humans in Africa from 73,000 to 59,000 years ago-There is no African fossil DNA over 10,000 years in age-While supposedly isolated, Aboriginal Australians interbred with Denisovans 44,000 years agoYou will gain access to a long-forgotten conversation involving the famous evolutionary scientists Allan Wilson and Rebecca Cann, in which they admitted that their data suggested Aboriginal Australians were ancestral to all modern humans.Learn why the appearance of the haplogroups foundational to Eurasians, L3 and CT, had to come from a population incursion rather than an in-situ mutation.Explore the cutting-edge scientific findings of 2016 and 2017 alongside a broad range of anomalies long suppressed or ignored in academic circles.The Forgotten Exodus' author Bruce R. Fenton began his journey towards a new understanding of human origins after an expedition to a mysterious megalithic complex in the Ecuadorian Amazon. The Information Systems professional and lifelong scholar of ancient cultures, found himself tracing the threads of the human story across six continents and through 6,000,000 years of history. You will come away with a unique view of humanity and a sense of excitement for revelations still set to arrive. This book reminds all of us that we have a collective ability to overcome enormous obstacles.

    the term "hot dog" is believed to have been coined during a baseball game between the Yankees and the Giants in 1901? calzones get their name from their less-than-glamorous looks: calzone means "trouser leg" or "drooping sack" in Italian? the word "salary" comes from Roman soldiers being paid their wages in salt? shrimp cocktail became popular in the 1920s as a safe way of "having a cocktail" during Prohibition? the Cobb salad was invented by Robert H. Cobb-founder of the Brown Derby restaurant chains-who threw the salad together for Sidney Grauman-owner of the Chinese Theatre in Hollywood-as a midnight snack based on ingredients in his refrigerator?In What Caesar Did For My Salad, historian Albert Jack offers a fascinating look at the unexpected stories, creators, and bizarre origins behind the world's most beloved dishes. Who was Margherita, for instance, and why was the world's most famous pizza named after her?Why do we call our favorite kinds of coffee espresso or cappuccino? Did medieval Turkish soldiers really invent the kebab by threading bits of meat on to their swords and balancing them on top of their campfires? What exactly does horseradish sauce have to do with our equine friends?From your morning eggs to America's favorite pies, fries, and martinis, you'll never look at your kitchen pantry or refrigerator in the same light again.

    Using the colorful diaries of a sixteenth-century merchant as a narrative guide, Empires of Food vividly chronicles the fate of people and societies for the past twelve thousand years through the foods they grew, hunted, traded, and ate—and gives us fascinating, and devastating, insights into what to expect in years to come. In energetic prose, agricultural expert Evan D. G. Fraser and journalist Andrew Rimas tell gripping stories that capture the flavor of places as disparate as ancient Mesopotamia and imperial Britain, taking us from the first city in the once-thriving Fertile Crescent to today’s overworked breadbaskets and rice bowls in the United States and China, showing just what food has meant to humanity. Cities, culture, art, government, and religion are founded on the creation and exchange of food surpluses, complex societies built by shipping corn and wheat and rice up rivers and into the stewpots of history’s generations. But eventually, inevitably, the crops fail, the fields erode, or the temperature drops, and the center of power shifts. Cultures descend into dark ages of poverty, famine, and war. It happened at the end of the Roman Empire, when slave plantations overworked Europe’s and Egypt’s soil and drained its vigor. It happened to the Mayans, who abandoned their great cities during centuries of drought. It happened in the fourteenth century, when medieval societies crashed in famine and plague, and again in the nineteenth century, when catastrophic colonial schemes plunged half the world into a poverty from which it has never recovered. And today, even though we live in an age of astounding agricultural productivity and genetically modified crops, our food supplies are once again in peril. Empires of Food brilliantly recounts the history of cyclic consumption, but it is also the story of the future; of, for example, how a shrimp boat hauling up an empty net in the Mekong Delta could spark a riot in the Caribbean. It tells what happens when a culture or nation runs out of food—and shows us the face of the world turned hungry. The authors argue that neither local food movements nor free market economists will stave off the next crash, and they propose their own solutions. A fascinating, fresh history told through the prism of the dining table, Empires of Food offers a grand scope and a provocative analysis of the world today, indispensable in this time of global warming and food crises.

    Today, those numbers are strikingly different: we consumer nearly twenty-five times as much chicken as our great-grandparents did.Collectively, Americans devour 73.1 million pounds of chicken in a day, close to 8.6 billion birds per year. How did chicken rise from near-invisibility to being in seemingly "every pot," as per Herbert Hoover's famous promise?Emelyn Rude explores this fascinating phenomenon in Tastes Like Chicken. With meticulous research, Rude details the ascendancy of chicken from its humble origins to its centrality on grocery store shelves and in restaurants and kitchens. Along the way, she reveals startling key points in its history, such as the moment it was first stuffed and roasted by the Romans, how the ancients’ obsession with cockfighting helped the animal reach Western Europe, and how slavery contributed to the ubiquity of fried chicken today.In the spirit of Mark Kurlansky’s Cod and Bee Wilson's Consider the Fork, Tastes Like Chicken is a fascinating, clever, and surprising discourse on one of America’s favorite foods.

    While much of this is invisible, what we do know is that food is beginning to look and taste the same, whether you’re strolling through a San Francisco farmers market, at a Midwestern potluck—or a McDonald’s in India. Ninety-five percent of the world’s calories now come from only 30 species, and a closer look at America’s cornucopia of grocery store options reveals that our foods are primarily made up of corn, wheat, rice, palm oil and soybeans. The diversity of our food supply is dwindling.Part journey to six continents in pursuit of delicious and endangered tastes, part investigation of the loss of biodiversity from soil to plate, Bread, Wine, Chocolate tells the story of what we are losing, how we are losing it, and the inspiring people and places that are sustaining the foods we love—celebrating the fact that the solutions to the loss of agrobiodiversity aren’t difficult; they’re delicious.Join award-winning journalist Simran Sethi as she travels from wild coffee forests in Ethiopia to cocoa plantations of Ecuador, from the brewery to the bakery and the temple, to meet scientists, farmers, chefs, wine makers, beer brewers, coffee roasters and chocolate connoisseurs to discuss the reasons for this loss and learn what it means to experience food in a whole new way, tasting foods more deeply through each one of our senses in order to savor—and save—the foods we love.

    With a chapter for each of ten cocktails--from the grog sailors drank on the high seas in the 1700s to the mojitos of modern club hoppers--Wayne Curtis reveals that the homely spirit once distilled from the industrial waste of the exploding sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop and cash for the Revolution, to the plundering pirate ships off the coast of Central America, to the watering holes of pre-Castro Cuba, and to the kitsch-laden tiki bars of 1950s America. Here are sugar barons and their armies conquering the Caribbean, Paul Revere stopping for a nip during his famous ride, Prohibitionists marching against "demon rum," Hemingway fattening his liver with Havana daiquiris, and today's bartenders reviving old favorites like Planter's Punch. In an age of microbrewed beer and single-malt whiskeys, rum--once the swill of the common man--has found its way into the tasting rooms of the most discriminating drinkers. Awash with local color and wry humor, "And a Bottle of Rum" is an affectionate toast to this most American of liquors, a chameleon spirit that has been constantly reinvented over the centuries by tavern keepers, bootleggers, lounge lizards, and marketing gurus. Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating.

    Her easy-to-prepare adaptations shatter the myth that the Bard's primary fare was boiled mutton. In fact, Shakespeare and his contemporaries dined on salads of fresh herbs and vegetables; fish, fowl, and meats of all kinds; and delicate broths. Dried Plums with Wine and Ginger-Zest Crostini, Winter Salad with Raisin and Caper Vinaigrette, and Lobster with Pistachio Stuffing and Seville Orange Butter are just a few of the delicious, aromatic, and gorgeous dishes that will surprise and delight. Segan's delicate and careful renditions of these recipes have been thoroughly tested to ensure no-fail, standout results. The tantalizing Renaissance recipes in Shakespeare's Kitchen are enhanced with food-related quotes from the Bard, delightful morsels of culinary history, interesting facts on the customs and social etiquette of Shakespeare's time, and the texts of the original recipes, complete with antiquated spellings and eccentric directions. Fifty color images by award-winning food photographer Tim Turner span the centuries with both old-world and contemporary treatments. Patrick O'Connell provides an enticing Foreword to this edible history from which food lovers and Shakespeare enthusiasts alike will derive nourishment. Want something new for dinner? Try something four hundred years old.

    Like fashions and fads, food—even bad food—has a history, and Lovegren's Fashionable Food is quite literally a cookbook of the American past.Well researched and delightfully illustrated, this collection of faddish recipes from the 1920s to the 1990s is a decade-by-decade tour of a hungry American century. From the Three P's Salad—that's peas, pickles, and peanuts—of the post-World War I era to the Fruit Cocktail and Spam Buffet Party loaf—all the rage in the ultra-modern 1950s, when cooking from a can epitomized culinary sophistication—Fashionable Food details the origins of these curious delicacies. In two chapters devoted to "exotic foods of the East," for example, Lovegren explores the long American love affair with Chinese food and the social status conferred upon anyone chic enough to eat pu-pu platters from Polynesia. Throughout, Lovegren supplements recipes—some mouth-watering, some appalling—from classic cookbooks and family magazines, with humorous anecdotes that chronicle how society and kitchen technology influenced the way we lived and how we ate.Equal parts American and culinary history, Fashionable Food examines our collective past from the kitchen counter. Even if it's been a while since you last had Tang Pie and your fondue set is collecting dust in the back of the cupboard, Fashionable Food will inspire, entertain, and inform.

    An exploration of technology used by ancient civilizations and the support it provides for certain biblical interpretations.

    It’s quick, it’s simple, and it’s open to infinite variety and inventiveness. If there’s something bread- or bun-like in your cupboard, there is a sandwich waiting to happen.Though sandwiches are a near-universal food, their origin can be traced to a very precise historical figure: John Montagu, the Fourth Earl of Sandwich, who, sometime before 1762 being too busy to stop for dinner, asked for some cold beef to be brought to him between two slices of bread. In Sandwich,award-winning food writer Bee Wilson unravels the mystery of how the Earl invented this most elementary but delicious way of eating. Wilson explores what sandwiches might have been like before the eighteenth century, why the name sandwich stuck, and how the Earl’s invention took off so quickly around the globe.Wilson brings together a wealth of material to trace how the sandwich has evolved, looking at sandwiches around the world, from the decadent meatball hoagie to the dainty cucumber tea sandwich. Loved the world over, this popular food has surprisingly never before been the subject of a book-length history until now.

    In One Hundred Million Years of Food biological anthropologist Stephen Le explains how cuisines of different cultures are a result of centuries of evolution, finely tuned to our biology and surroundings. Today many cultures have strayed from their ancestral diets, relying instead on mass-produced food often made with chemicals that may be contributing to a rise in so-called "Western diseases," such as cancer, heart disease, and obesity.Travelling around the world to places as far-flung as Vietnam, Kenya, India, and the US, Stephen Le introduces us to people who are growing, cooking, and eating food using both traditional and modern methods, striving for a sustainable, healthy diet. In clear, compelling arguments based on scientific research, Le contends that our ancestral diets provide the best first line of defense in protecting our health and providing a balanced diet. Fast-food diets, as well as strict regimens like paleo or vegan, in effect highjack our biology and ignore the complex nature of our bodies. In One Hundred Million Years of Food Le takes us on a guided tour of evolution, demonstrating how our diets are the result of millions of years of history, and how we can return to a sustainable, healthier way of eating.

    Part culinary history, part cultural commentary, Vanilla tells the remarkable story of the world's most popular flavor and scent. The Spanish considered vanilla the ultimate aphrodisiac, the Totonac Indians called it the fruit of the gods, and the Aztecs taxed the Mayans in vanilla beans, using the beans as currency. Today, vanilla is in our coffee, our perfume, tea, home products, body lotion, and just about anything imaginable. Patricia Rain explores the incredibly diverse effect of vanilla on the worlds of food, medicine, psychology, and even politics. She intertwines the fields of cultural anthropology, botany, folklore, and economics, tracing the marvelous path of vanilla throughout world history. Vanilla shows how the impact and marketing of this ubiquitous little bean over the last eight hundred years saved the indigenous peoples of Mexico and Tahiti, put Madagascar on the map, drove the success of the great Parisian perfume houses and Europe's confection industry, and spurred trade routes across the Indian Ocean. Rain examines the rich history of vanilla with exacting detail and discusses its current role in our lives and the modern retail world, where the "vanilla boom" has caused the prices of many common consumer items to skyrocket. Filled with fascinating insights, quirky characters, trivia, and even recipes, this beautifully written book is perfect for vanilla lovers, history buffs, and anyone interested in a real-life captivating story.

    In this stimulating collection of articles and essays, the best-selling historian and broadcaster Marc Morris answers those fundamental questions - and many more. He explores some of Britain’s favourite castles, such as Framlingham, Goodrich and Castle Acre, and the castle-building campaigns of famous kings like William the Conqueror and Edward I. And he addresses issues such as the origins of the cult of St George, the changing role of the medieval English earl and the riddle of the Winchester Round Table. Two articles – one on Edward I’s reputation, another on Lanercost Priory – appear here for the first time.Dr Marc Morris is a best-selling historian and broadcaster. In 2003 he presented the six-part TV series Castle and wrote its accompanying book. His other books include a critically acclaimed biography of Edward I, A Great and Terrible King, and a major new history of The Norman Conquest.Praise for Marc Morris: ‘Morris’s socio-architectural take on the past is a treat’ (Guardian)'Uncommonly good ... a true historian' (Allan Massie, Daily Telegraph) ‘Marc Morris makes it look easy: he knows instinctively how to tell a good story and strikes a fine balance between the colloquial and the erudite, the wry and the informative’ (The Times) 'Insightful, compelling and highly readable' (Robyn Young) ‘Marc Morris is a first-rate historian, original and conscientious: one of the few people with a doctorate who can communicate to a wide audience. He does not just communicate but enthuses people, and constantly asks new and provocative questions that really make you think’ (Ian Mortimer) Endeavour Press is the UK's leading publisher of digital books.

    During ancient times a long line of kings reined over this fairytale land, and one of those kings was a man named Brian Boru. Ruling the Emerald Isle from 1002 to 1014, Brian’s tenure is indeed so immersed in mythology that it is sometimes hard to glean the fact from the fiction. But Brian Boru himself was not the product of a fanciful tale—he did indeed exist in the flesh. His body is buried at St. Patrick’s Cathedral in Armagh where countless admirers of his life still come to visit.In 2014, as a testament to his enduring character, at the 1000th anniversary of the Battle of Clontarf and Brian Boru’s ultimate demise, thousands made their way to the site of the former fray to pay homage. This book seeks to flesh out every detail of his character and his experiences as they transpired.Discover a plethora of topics such asIreland in the Viking AgeEarly Life in KincoraRise to PowerThe High King of IrelandThe Battle of ClontarfDeath and BurialAnd much more!