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.

    In the fall of 2003, Annia Ciezadlo spent her honeymoon in Baghdad. Over the next six years, while living in Baghdad and Beirut, she broke bread with Shiites and Sunnis, warlords and refugees, matriarchs and mullahs. Day of Honey is her memoir of the hunger for food and friendship—a communion that feeds the soul as much as the body in times of war. Reporting from occupied Baghdad, Ciezadlo longs for normal married life. She finds it in Beirut, her husband’s hometown, a city slowly recovering from years of civil war. But just as the young couple settles into a new home, the bloodshed they escaped in Iraq spreads to Lebanon and reawakens the terrible specter of sectarian violence. In lucid, fiercely intelligent prose, Ciezadlo uses food and the rituals of eating to illuminate a vibrant Middle East that most Americans never see. We get to know people like Roaa, a determined young Kurdish woman who dreams of exploring the world, only to see her life under occupation become confined to the kitchen; Abu Rifaat, a Baghdad book lover who spends his days eavesdropping in the ancient city’s legendary cafés; Salama al-Khafaji, a soft-spoken dentist who eludes assassins to become Iraq’s most popular female politician; and Umm Hassane, Ciezadlo’s sardonic Lebanese mother-in-law, who teaches her to cook rare family recipes—which are included in a mouthwatering appendix of Middle Eastern comfort food. As bombs destroy her new family’s ancestral home and militias invade her Beirut neighborhood, Ciezadlo illuminates the human cost of war with an extraordinary ability to anchor the rhythms of daily life in a larger political and historical context. From forbidden Baghdad book clubs to the oldest recipes in the world, Ciezadlo takes us inside the Middle East at a historic moment when hope and fear collide.

    Since the mid-twentieth century, the accelerating pace of energy use, greenhouse gas emissions, and population growth has thrust the planet into a massive uncontrolled experiment. The Great Acceleration explains its causes and consequences, highlighting the role of energy systems, as well as trends in climate change, urbanization, and environmentalism.More than any other factor, human dependence on fossil fuels inaugurated the Anthropocene. Before 1700, people used little in the way of fossil fuels, but over the next two hundred years coal became the most important energy source. When oil entered the picture, coal and oil soon accounted for seventy-five percent of human energy use. This allowed far more economic activity and produced a higher standard of living than people had ever known--but it created far more ecological disruption.We are now living in the Anthropocene. The period from 1945 to the present represents the most anomalous period in the history of humanity's relationship with the biosphere. Three-quarters of the carbon dioxide humans have contributed to the atmosphere has accumulated since World War II ended, and the number of people on Earth has nearly tripled. So far, humans have dramatically altered the planet's biogeochemical systems without consciously managing them. If we try to control these systems through geoengineering, we will inaugurate another stage of the Anthropocene. Where it might lead, no one can say for sure.

    With this book I hope that you will feel encouraged to create new favourites, making everyday meals into something extra-special.’ Add a little Mary magic to your cooking with 120 brand-new recipes from the inspiring new BBC series. Delicious family suppers, tempting food for sharing and plenty of sweet treats, all made with everyday ingredients and a clever twist.

    A crowd of onlookers gathered around a slave driver. The wondrous plenty of banquets where flamingos are roasted whole and wine flows like rivers. The silence of the baths and the boisterous taverns . . . Many books have dealt with the history of ancient Rome, but none has been able to bring its readers so near to daily life in the Imperial capital. This extraordinary voyage of exploration, guided by Alberto Angela with the charm of a born story- teller, lasts twenty- four hours, beginning at dawn on an ordinary day in the year 115 A.D., with Imperial Rome at the height of its power. The reader wakes in a rich patrician home and discovers frescoes, opulent furnishings and richly appointed boudoirs. Strolling though the splendors of the Roman Forum, one overhears both erudite opinions from learned orators and local ribaldry floating out from the public latrines. One meets the intense gazes of Roman matriarchs strolling the streets, looks on as a banquet is prepared, and is afforded a peek into the sexual habits and fetishes of Roman patricians and plebs. For all those who have ever dreamed of traveling back in time, Alberto Angela's narrative style will come as a welcome change to dry historical tomes. Rich in atmosphere and historical information, A Day in Ancient Rome is a voyage into a world both distant to us in time and surprisingly near in its habits, mores, and passions.

    Witnessing the excitement that Bittman’s initial piece unleashed worldwide among bakers experienced and beginner alike, Jim grew convinced that home cooks were eager for a no-fuss way to make bread, and so now, in this eagerly anticipated collection of recipes, Jim shares his one-of-a-kind method for baking rustic, deep-flavored bread in your own oven.The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic—no kneading necessary. Wait 12 to 18 hours for the bread to rise, developing structure and flavor; then, after another short rise, briefly bake the bread in a covered cast-iron pot.The process couldn’t be more simple, or the results more inspiring. My Bread devotes chapters to Jim’s variations on the basic loaf, including an olive loaf, pecorino cheese bread, pancetta rolls, the classic Italian baguette (stirato), and the stunning bread stick studded with tomatoes, olives, or garlic (stecca). He gets even more creative with loaves like Peanut Butter and Jelly Bread, others that use juice instead of water, and his Irish Brown Bread, which calls for Guinness stout. For any leftover loaves, Jim includes what to do with old bread (try bread soup or a chocolate torte) and how to make truly special sandwiches. And no book by Jim Lahey would be complete without his Sullivan Street Bakery signature, pizza Bianca—light, crispy flatbread with olive oil and rosemary that Jim has made even better than that of Italy’s finest bakeries. Other pizza recipes, like a pomodoro (tomato), only require you to spread the risen dough across a baking sheet and add toppings before baking. Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.

    In the Middle Ages, yeast was called ‘godisgoode’ because no one had any idea what fermentation was. Malting barley, too, has for centuries seemed genuinely wondrous: it’s only in the last 200 years that science has identified and understood how man and yeast work together to gently (or not so gently) persuade this humble grain to give up its sugary stash for fermentation into beer.From the birth of brewing (and civilization) in the Middle East, through an exploration of water’s unmurky depths and the surreal madness of drink-sodden hop-blessings in the Czech Republic, to the stunning recreation of the first ever modern beer – Miracle Brew is an extraordinary journey through the nature and science of brewing.Along the way, we’ll meet and drink with a cast of characters who reveal the magic of beer and celebrate the joy of drinking it. And, almost without noticing, we’ll learn the naked truth about the world’s greatest beverage.