Larson reveals how George Washington saved the United States by coming out of retirement to lead the Constitutional Convention and serve as our first president.After leading the Continental Army to victory in the Revolutionary War, George Washington shocked the world: he retired. In December 1783, General Washington, the most powerful man in the country, stepped down as Commander in Chief and returned to private life at Mount Vernon. Yet as Washington contentedly grew his estate, the fledgling American experiment floundered. Under the Articles of Confederation, the weak central government was unable to raise revenue to pay its debts or reach a consensus on national policy. The states bickered and grew apart. When a Constitutional Convention was established to address these problems, its chances of success were slim. Jefferson, Madison, and the other Founding Fathers realized that only one man could unite the fractious states: George Washington. Reluctant, but duty-bound, Washington rode to Philadelphia in the summer of 1787 to preside over the Convention.Although Washington is often overlooked in most accounts of the period, this masterful new history from Pulitzer Prize-winner Edward J. Larson brilliantly uncovers Washington’s vital role in shaping the Convention—and shows how it was only with Washington’s support and his willingness to serve as President that the states were brought together and ratified the Constitution, thereby saving the country.

    Now he’s a full-time, stay-at-home Dad and his experience with food has changed . . . a little. He's come to realize that kids don’t need puree in a jar or special menus at restaurants, and that raising an adventurous eater is about exposure, invention, and patience. He writes of the highs and lows of teaching your child about food--the high of rediscovering how something tastes for the first time through a child’s unedited reaction, and the low of thinking you have a precocious vegetable fiend on your hands only to discover that a child’s preferences change from day to day (and may take years to include vegetables again). Sharing in his culinary capers is little Iris, a budding gourmand and a zippy critic herself who makes huge sandwiches, gobbles up hot chilis, and even helps around the kitchen sometimes. Hungry Monkey takes food enthusiasts on a new adventure in eating and offers dozens of delicious recipes that "little fingers" can help to make.

    Before long she was a captain at the New York City four-star restaurant Per Se, the culinary creation of master chef Thomas Keller.Service Included is the story of her experiences there: her obsession with food, her love affair with a sommelier, and her observations of the highly competitive and frenetic world of fine dining.

    That's a lengthy list of charges, but here Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning.Schlosser's myth-shattering survey stretches from California's subdivisions where the business was born to the industrial corridor along the New Jersey Turnpike where many fast food's flavors are concocted. Along the way, he unearths a trove of fascinating, unsettling truths -- from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production, popular culture, and even real estate. (back cover)

    Feasting her way through an Italian honeymoon, Jen Lin-Liu was struck by culinary echoes of the delicacies she ate and cooked back in China, where she’d lived for more than a decade. Who really invented the noodle? she wondered, like many before her. But also: How had food and culture moved along the Silk Road, the ancient trade route linking Asia to Europe—and what could still be felt of those long-ago migrations? With her new husband’s blessing, she set out to discover the connections, both historical and personal, eating a path through western China and on into Central Asia, Iran, Turkey, and across the Mediterranean. The journey takes Lin-Liu into the private kitchens where the headscarves come off and women not only knead and simmer but also confess and confide. The thin rounds of dough stuffed with meat that are dumplings in Beijing evolve into manti in Turkey—their tiny size the measure of a bride’s worth—and end as tortellini in Italy. And as she stirs and samples, listening to the women talk about their lives and longings, Lin-Liu gains a new appreciation of her own marriage, learning to savor the sweetness of love freely chosen.

    Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.

    Boller devotes a full chapter to each of his subjects, featuring an incisive biographical essay followed by a selection of revealing anecdotes. Through his portrayal of such a diverse group of women, Boller sheds new light on how much the institution of the presidency tells us about ourselves and our life as a nation.First published in 1988, this second edition has been revised to include updated information on people such as Nancy Reagan and Jacqueline Kennedy Onassis, a new preface, and new chapters devoted to Barbara Bush and Hillary Rodham Clinton.

    Contains delightful explorations of food and cooking, among which are the collection's namesake essay and many other gems; with black-and-white photographs and illustrations.

    Even the oddities—the entire state of Maryland(!)—have become so engrained that our map might as well be a giant jigsaw puzzle designed by Divine Providence. But that's where the real mystery begins. Every edge of the familiar wooden jigsaw pieces of our childhood represents a revealing moment of history and of, well, humans drawing lines in the sand.How the States Got Their Shapes is the first book to tackle why our state lines are where they are. Here are the stories behind the stories, right down to the tiny northward jog at the eastern end of Tennessee and the teeny-tiny (and little known) parts of Delaware that are not attached to Delaware but to New Jersey.How the States Got Their Shapes examines:Why West Virginia has a finger creeping up the side of PennsylvaniaWhy Michigan has an upper peninsula that isn't attached to MichiganWhy some Hawaiian islands are not HawaiiWhy Texas and California are so outsized, especially when so many Midwestern states are nearly identical in sizePacked with fun oddities and trivia, this entertaining guide also reveals the major fault lines of American history, from ideological intrigues and religious intolerance to major territorial acquisitions. Adding the fresh lens of local geographic disputes, military skirmishes, and land grabs, Mark Stein shows how the seemingly haphazard puzzle pieces of our nation fit together perfectly.

     In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.

    This was a military expedition into hostile territory'. In 1803 President Thomas Jefferson selected his personal secretary, Captain Meriwether Lewis, to lead a pioneering voyage across the Great Plains and into the Rockies. It was completely uncharted territory; a wild, vast land ruled by the Indians. Charismatic and brave, Lewis was the perfect choice and he experienced the savage North American continent before any other white man. UNDAUNTED COURAGE is the tale of a hero, but it is also a tragedy. Lewis may have received a hero's welcome on his return to Washington in 1806, but his discoveries did not match the president's fantasies of sweeping, fertile plains ripe for the taking. Feeling the expedition had been a failure, Lewis took to drink and piled up debts. Full of colourful characters - Jefferson, the president obsessed with conquering the west; William Clark, the rugged frontiersman; Sacagawea, the Indian girl who accompanied the expedition; Drouillard, the French-Indian hunter - this is one of the great adventure stories of all time and it shot to the top of the US bestseller charts. Drama, suspense, danger and diplomacy combine with romance and personal tragedy making UNDAUNTED COURAGE an outstanding work of scholarship and a thrilling adventure.

    It’s a story about a man whose life reads as if it were torn from the pages of an action novel: Bullet holes through his clothing. Horses shot out from under him. Unimaginable hardship. Disease. Heroism. Spies and double-agents. And, of course, the unmistakable hand of Divine Providence that guided it all.Being George Washington is a whole new way to look at history. You won’t simply read about the awful winter spent at Valley Forge—you’ll live it right alongside Washington. You’ll be on the boat with him crossing the Delaware, in the trenches with him at Yorktown, and standing next to him at the Constitutional Convention as a new republic is finally born.Through these stories you’ll not only learn our real history (and how it applies to today), you’ll also see how the media and others have distorted our view of it. It’s ironic that the best-known fact about George Washington—that he chopped down a cherry tree—is a complete lie. It’s even more ironic when you consider that a lie was thought necessary to prove he could not tell one.For all of his heroism and triumphs, Washington’s single greatest accomplishment was the man he created in the process: courageous and principled, fair and just, respectful to all. But he was also something else: flawed.It’s those flaws that should give us hope for today. After all, if Washington had been perfect, then there would be no way to build another one. That’s why this book is not just about being George Washington in 1776, it’s about the struggle to be him every single day of our lives. Understanding the way he turned himself from an uneducated farmer into the Indispensable (yet imperfect) Man, is the only way to build a new generation of George Washingtons that can take on the extraordinary challenges that America is once again facing.

    To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind.The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.

    For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family and one more way to gain a foothold in her beloved adopted city. Roahen's stories of personal discovery introduce readers to New Orleans' well-known signatures: gumbo, po-boys, red beans and rice, and its lesser-known gems: the pho of its Vietnamese immigrants, the braciolone of its Sicilians, and the ya-ka-mein of its street culture. By eating and cooking her way through a place as unique and unexpected as its infamous turducken, Roahen finds a home. And then Katrina. With humor, poignancy, and hope, she conjures up a city that reveled in its food traditions before the storm – and in many ways has been saved by them since.

    Here is the first book to recount how American women have gathered, cooked, and prepared food for lovers, strangers, and family throughout the ages. We find native women who pried nourishment from the wilderness, mothers who sold biscuits to buy their children's freedom, immigrant wives who cooked old foods in new homes to provide comfort. From church bake sales to microwaving moms, this book is a celebration of women's lives, homes, and communities. Over fifty recipes, from Federal Pancakes to Sweet Potato Pie, are beautifully presented along with over one hundred images from artists, photographers, and rare sources. A Thousand Years Over a Hot Stove is the shared history of all American women and the perfect gift for anyone who ever put food on the table. 140 illustrations. "The profound relationship between women and food is a story admirably told by Laura Schenone in a book filled with historic insights, moving anecdotes and lively illustrations. While paying tribute to the generations of American women who have felt joy in feeding families, Schenone avoids sentimentality by recognizing that many of the kitchen chores expected of women have been tedious and repetitious. The result is a balanced and clear-eyed view of a women's history that until recently has been misunderstood and overlooked." -Barbara Haber, author of From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals "A passionate, groundbreaking book that will not only make you appreciate the culinary journey of the apronned ones who stood the heat of thecookstove for centuries, but also understand why they sometimes had an attitude! It might inspire you to put on an apron and cook some of the mouth watering, time-kissed recipes in this remarkable book." -Dr. Vertamae Grovenor, NPR cultural correspondent and author of Vibration Cooking "Cooking is a fascinating and very real lens through which to study the history of women in our culture. In this beautifully written work, Laura Schenone takes on the dual roles of historian and story teller, reminding us of how women have expressed and experienced and created so much through and with food. And she inspires us to hold onto and extend the heritage, even in the face of our modern, hectic lives." -Mollie Katzen, author of The Moosewood Cookbook "Lively, well-researched and thoroughly engrossing." -Newsday "This fascinating culinary history documents the intimate, ever-changing ties between American women and food." -Utne "[Schenone's] delicious book is truly food for thought." -Chicago Tribune "An amazing and wonderful book." -Providence Journal "Fascinating social history with a heaping helping of home cooking." -Booklist "A millennium's-worth of history, social commentary, anecdotes and recipes in one literary stewpot." -January