Through war and plague, revolution and migration, people have always had to eat. What and how they ate provoked culinary upheaval around the world as ingredients were traded and fought over, and populations desperately walked the line between satiety and starvation.Parallel to the history books, a second, more obscure history was also being recorded in the cookbooks of the time, which charted the evolution of meals and the transmission of ingredients around the world. Food Fights and Culture Wars: A Secret History of Taste explores the mysteries at the intersection of food and society, and attempts to make sense of the curious area between fact and fiction.Beautifully illustrated with material from the collection of the British Library, this wide-ranging book addresses some of the fascinating, forgotten stories behind everyday dishes and processes. Among many conspiracies and controversies, the author meditates on the connections between the French Revolution and table settings, food thickness and colonialism, and lemonade and the Black Plague.

    1 comes a fascinating chronicle of life’s history told not through the fossil record but through the stories of organisms that have survived, almost unchanged, throughout time. Evolution, it seems, has not completely obliterated its tracks as more advanced organisms have evolved; the history of life on earth is far older—and odder—than many of us realize.   Scattered across the globe, these remarkable plants and animals continue to mark seminal events in geological time. From a moonlit beach in Delaware, where the hardy horseshoe crab shuffles its way to a frenzy of mass mating just as it did 450 million years ago, to the dense rainforests of New Zealand, where the elusive, unprepossessing velvet worm has burrowed deep into rotting timber since before the breakup of the ancient supercontinent, to a stretch of Australian coastline with stromatolite formations that bear witness to the Precambrian dawn, the existence of these survivors offers us a tantalizing glimpse of pivotal points in evolutionary history. These are not “living fossils” but rather a handful of tenacious creatures of days long gone.   Written in buoyant, sparkling prose, Horseshoe Crabs and Velvet Worms is a marvelously captivating exploration of the world’s old-timers combining the very best of science writing with an explorer’s sense of adventure and wonder.

    A New York Times Notable Book of 2011. One of NPR's Best Books of 2011. One of Janet Maslin's Ten Picks for 2011. When the writer Donovan Hohn heard of the mysterious loss of thousands of bath toys at sea, he figured he would interview a few oceanographers, talk to a few beachcombers, and read up on Arctic science and geography. But questions can be like ocean currents: wade in too far, and they carry you away. Hohn's accidental odyssey pulls him into the secretive world of shipping conglomerates, the daring work of Arctic researchers, the lunatic risks of maverick sailors, and the shadowy world of Chinese toy factories. Moby-Duck is a journey into the heart of the sea and an adventure through science, myth, the global economy, and some of the worst weather imaginable. With each new discovery, Hohn learns of another loose thread, and with each successive chase, he comes closer to understanding where his castaway quarry comes from and where it goes. In the grand tradition of Tony Horwitz and David Quammen, Moby-Duck is a compulsively readable narrative of whimsy and curiosity.

    Why do we love meat to so much that we’re happy to let it kill us?In this witty tour of our love affair with meat, Zaraska takes us to India’s unusual steakhouses, animal sacrifices at temples in Benin, and labs in the Netherlands that grow meat in petri dishess. From the power of advertising to the influence of the meat lobby, and from our genetic makeup to the traditions of our foremothers, she reveals the interplay of forces that keep us hooked on animal protein.Explaining one of the most enduring features of human civilization, Zaraska shows why meat-eating will continue to shape our bodies and our world into the foreseeable future.Kirkus Reviews:"A well-researched, refreshingly optimistic look at a serious issue, free of ideological preconceptions."Mark Kurlansky, bestselling author of Salt and Cod :"Sometimes the secret is asking the right questions. By examining the positive and negative history of meat rather than vegetarianism Marta Zaraska leads us to a thoughtful and broad array of issues. Meathooked is a book people need to read."Richard Wrangham, Ruth B. Moore Professor of Biological Anthropology at Harvard University and author of Catching Fire: How Cooking Made Us Human:"Meathooked bursts with interest all the way from Pleistocene ecology to the politics of modern food production. But Meathooked is more than just a fast-paced tour of the quirks of human carnivory. It is also a well-researched plea for nutritional sanity and ecological common-sense. Marta Zaraska's sparkling argument for a future with a reduced reliance on meat deserves wide attention."Neal D. Barnard, MD, FACCAdjunct Associate Professor of Medicine, George Washington University School of MedicinePresident, Physicians Committee for Responsible Medicine:"This is a book to devour! Meticulously researched and written with a sense of humor, Meathooked illuminates the peculiar love affair that so many people have with meat. How did it start, why is it so pervasive, and inevitably, why does the love affair end badly--from a health standpoint--for so many people?"David Robinson Simon, Author of Meatonomics: How the Rigged Economics of Meat and Dairy Make You Consume Too Much:"We know producing and consuming it is terrible for us, the planet, and billions of farm animals, so what keeps people hooked on meat? Marta Zaraska's fascinating Meathooked provides a lively, compelling look at the many reasons humans are addicted to animal protein. Whether you're a vegan, a hardcore meat-lover, or somewhere in between, this book will help you better understand why you and your loved ones eat what you do."Hal Herzog, Professor of Psychology at Western Carolina University and author of Some We Love, Some We Hate, Some We Eat: Why It’s So Hard to Think Straight About Animals"From the role of meat in the evolution of the human brain to the last meals of death row inmates, from vegan sexuality to why we don’t eat carnivores, Meathooked is a beautifully written and scientifically sound exploration of the complicated relationship between humans and meat. Like The Omnivore’s Dilemma, vegetarians and meat eaters alike will find this book an engaging, provocative ride. And along the way, Marta Zaraska makes an utterly convincing case that our planet cannot survive our growing addiction to animal flesh." Christopher Leonard, author of The Meat Racket, The Secret Takeover of America's Food Business "Meathooked is a fascinating, and often surprising, exploration of the human carnivore. At every step of the way, the story of meat eating is more interesting and more complicated than you'd expect. Zaraska provides convincing, and provocative, evidence that we eat meat today for reasons that few people would imagine. It has less to do with nutrition than with culture, marketing, taste and habit. This is a book that every meat eater should read."

    But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.

    For centuries these supremely adaptable, generous trees have supported humankind in nearly every facet of life. From the ink of Bach’s cantatas to the first boat to reach the New World, the wagon, the barrel, and the sword, oak trees have been a constant presence in our past. Yet we’ve largely forgotten the oak’s role in civilization. With reverence, humor, and compassion, Logan awakens us to the vibrant presence of the oak throughout our history and in today’s world.

    Through friends and neighbours like these, Loomis learns that delicious, even decadent meals don't have to be complicated.Are French cooks better organized when planning and shopping? Do they have a greater ability to improvise with whatever they have on hand when unexpected guests arrive? The answer to both is: Yes. But they also have an innate understanding of food and cooking, are instinctively knowledgeable about seasonal produce, and understand what combination of simple ingredients will bring out the best of their gardens or local markets.Thankfully for everyone In a French Kitchen shares the everyday French tips, secrets and recipes that allow them to turn every meal into a sumptious occasion.

    Corporate moguls are doing it. But what about those of us living in the real world—and on a real budget? Author and holistic health practitioner Victoria Moran started eating only plants nearly thirty years ago, raised her daughter, Adair, vegan from birth, and maintains a sixty-pound weight loss. In Main Street Vegan, Moran offers a complete guide to making this dietary and lifestyle shift with an emphasis on practical “baby steps,” proving that you don’t have to have a personal chef or lifestyle coach on speed dial to experience the physical and spiritual benefits of being a vegan. This book provides practical advice and inspiration for everyone—from Main Street to Wall Street, and everywhere between. “Finally, a book that isn't preaching to the vegan choir, but to the people in the pews—and the ones who can’t fit in those pews. This is a book for the Main Street majority who aren’t vegans. Once you read this, you'll know it's possible to get healthy and enjoy doing it—even if you live in Paramus or Peoria.”—Michael Moore   “A great read for vegans and aspiring vegans.”—Russell Simmons    “Yet another divine gift from Victoria Moran. Main Street Vegan covers it all—inspiration, information, and out of this world recipes. This book is a gem."—Rory Freedman, co-author Skinny Bitch   “Main Street Vegan is exactly the guide you need to make changing the menu effortless. Victoria Moran covers every aspect of plant-based eating and cruelty-free living, with everything you need to make healthy changes stick.” —Neal Barnard, MD, president, Physicians Committee for Responsible Medicine, and NY Times bestselling author of 21-Day Weight Loss Kickstart   “A great book for anyone who's curious about veganism. It shows that not all vegans are weirdos like me.”—Moby

    But change was in the air. Home cooks were turning to Julia Child for an introduction to French cuisine and to Marcella Hazan for the tastes of Italy. Through Diana Kennedy they discovered a delicious and highly developed culinary tradition they barely knew existed. The Cuisines of Mexico, Mexican Regional Cooking, and The Tortilla Book became best-sellers, and Diana Kennedy was recognized as the authority on Mexican food.Now a new generation has discovered that Mexican food is more than chimichangas, that they can find fresh hierbas de olor (pot herbs, including marjoram and Mexican bayleaf) and chilacas in their markets. The book that will become indispensable in their kitchens is The Essential Cuisines of Mexico.Diana has combined her three classic books in one volume, refining recipes when possible, bringing them up to date without losing the spirit of their generation. Old friends will be delighted to revisit these refreshed classics and to find more than thirty new recipes from different regions of Mexico. Among these discoveries are the very popular arroz a la tumbada (rice with seafood) from Veracruz, a pico de gallo with peaches from the state of Mexico, and tasty snacks from the cantinas of Mérida. Newcomers will delight in Diana's "word pictures" -- descriptions of her travels and discoveries -- and in her off-the-cuff comments. Whether they turn to this book for the final word on tamales, recipes for tasty antojitos to serve with drinks, or superb tacos, they will find there is no better teacher of Mexican food. How enviable to attempt for the first time Calzones del Diablo (yes, the Devil's Pants), and what a pleasure to succumb to Diana's passion for Mexican food.

    Some of the delicious favorites to be rediscovered include: a frosted fairy cake (a hit at children’s birthday parties), the picnic-ready lemon icebox cake with white chocolate cream, and a boozy eggnog bundt cake with brandy butter glaze. With Richardson’s modern look at beloved baked goods, these 65 nostalgic and fool-proof recipes rekindle our love affair with cakes.

    As if you were standing by her side in the kitchen, Aliza offers a thorough course on the art of making pasta, from selecting ingredients and mastering different types of doughs to making a range of classic and creative shapes and flavors. This foundation combined with helpful tips from her many years of experience and bits of history on pasta traditions in Italy and around the world make this the only pasta-making book you’ll need.  Making Artisan Pasta features:Recipes for pasta doughs made completely from scratch, with delicious ingredients including buckwheat and whole wheat flour, roasted red pepper, asparagus, squash, porcini mushroom, and even squid ink and chocolateFully illustrated step-by-step instructions for rolling, shaping, and stuffing dough for gnocchi, lasagna, cannelloni, pappardelle, tagliatelle, ravioli, and dozens of other styles of pastaDetailed instructions on how to make the ultimate in pasta: hand-stretched doughChinese pot stickers, Polish pierogi, Turkish manti, and other delectable pastas from beyond its traditional Italian bordersArtisan tips to help anyone, from novice to experienced, make unforgettable pastaMaking Artisan Pasta brings to you the satisfying pleasure of working with your hands using simple tools to create fresh artisan pasta to share with your family and friends.

    Not just any cheese. This was Paramo de Guzman, a rare Spanish queso reputed to be the finest, and most expensive, in the world. The cheese carried its own legend: Made from an ancient family recipe in the medieval Castilian village of Guzman (pop. 80), the cheese was submerged in olive oil and aged in a cave where it gained magical qualities-if you ate it, some said, you might recover long-lost memories. Too broke to actually buy the cheese, Paterniti made a quixotic vow: that he would meet this cheese again someday. Flash forward ten years, when Paterniti has finally found his way-family in tow-to that tiny hilltop village to meet the famous cheesemaker himself, a voluble, magnetic, heartbroken genius named Ambrosio. What Paterniti discovers in Guzman is nothing like the idyllic slow-food fable he has imagined. Instead, he wanders into-and eventually becomes deeply implicated in-the heart of an unfolding mystery, in which a village begins to spill its long-held secrets, and nothing is quite what it seems.

    This book does not repeat the timeworn cocktails of old. Instead historian, expert, and drink aficionado Dr. Cocktailhas hand-picked a superb collection of 80 drinks rarely made today, and all of them deserve revival. Some are from the nineteenth century, some from the Prohibition era, and some from just after World War II, just as the golden age of the cocktail was waning. All are retrieved from extremely uncommon sources. In fact, some of these drinks were found carefully penned into old cocktail manuals or on scraps of paper and may never have been published. They are true treasures, indeed.Vintage Spirits and Forgotten Cocktails pays homage to the great bartenders of the past and the grand beverages they created, the recipes for which were almost lost to history. Fully illustrated, it is filled with golden-age style, narrated with humorous and colorful anecdotes, chock-full of fascinating cocktail history, and brimming with delicious concoctions. If you have half the fun looking at this book and trying these recipes as the author did putting them together, a great party is about to ensue.

    He's a man on a mission to save the world's most endangered plants from destruction and thieves hunting for wealthy collectors. He is a plant messiah.From the planet's tiniest waterlily - the Nymphaea thermarum - to Huarango trees with roots over 50 metres long, Carlos has a miraculous ability to bring breathtakingly beautiful plants back from the brink of extinction. He has travelled to the most remote and dangerous parts of the world - from the mountains of Peru to isolated Indian Ocean islands to the deepest Australian outback - in search of the rarest exotic species. Then, back in the Tropical Nursery at Kew, he uses pioneering, left-field techniques to help them grow.Now he's here to spread the gospel. The Plant Messiah is the inspirational story of a man who has devoted - and risked - his life to save incredible species, all in the name of making this Earth a greener and happier place. Amen to that.

    Authors Peter Tompkins and Christopher Bird suggest that the most far-reaching revolution of the 20th century — one that could save or destroy the planet — may come from the bottom of your garden."Almost incredible ... bristles with plenty of hard facts and astounding scientific and practical lore." —S. K. Oberbeck, Newsweek“This fascinating book roams ... over that marvelous no man's land of mystical glimmerings into the nature of science and life itself." —Henry Mitchell, Washington Post Book World“If I can't ‘get inside a plant’ or ‘feel emanations’ from a plant and don't know anyone else who can. that doesn't detract one whit from the possibility that some people can and do. . . .According to The Secret Life of Plants, plants and men do inter-relate, with plants exhibiting empathetic and spiritual relationships and showing reactions interpreted as demonstrating physical-force connections with men. As my students say, ‘hey, wow!’"—Richard M. Klein, Professor of Botany, University of Vermont (in Smithsonian)