Reporting from California fields, a Walmart produce aisle outside of Detroit, and the kitchen of a New York City Applebee's, McMillan examines the reality of our country's food industry in this "clear and essential" (The Boston Globe) work of reportage. Chronicling her own experience and that of the Mexican garlic crews, Midwestern produce managers, and Caribbean line cooks with whom she works, McMillan goes beyond the food on her plate to explore the national priorities that put it there. Fearlessly reported and beautifully written, The American Way of Eating goes beyond statistics and culture wars to deliver a book that is fiercely honest, strikingly intelligent, and compulsively readable. In making the simple case that - city or country, rich or poor - everyone wants good food, McMillan guarantees that talking about dinner will never be the same again.

    Was it truly entombed in a Paris cellar for two hundred years? Or did it come from a secret Nazi bunker? Or from the moldy basement of a devilishly brilliant con artist? As Benjamin Wallace unravels the mystery, we meet a gallery of intriguing players—from the bicycle-riding British auctioneer who speaks of wines as if they are women to the obsessive wine collector who discovered the bottle. Suspenseful and thrillingly strange, this is the vintage tale of what could be the most elaborate con since the Hitler diaries.

    But do we know where these everyday recipes came from, who invented them, and using what techniques? This book provides a colourful and entertaining journey through the history of cuisine, celebrating the world's greatest dishes.

    Such drudgery was routine for the parents of people still living, but the knowledge of it has passed as if it had never been. Following the daily life of a middle-class Victorian house from room to room; from childbirth in the master bedroom through the kitchen, scullery, dining room, and parlor, all the way to the sickroom; Judith Flanders draws on diaries, advice books, and other sources to resurrect an age so close in time yet so alien to our own. 100 illustrations, 32 pages of color.

    Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when a Dutch physician added oil of juniper to a clear spirit, believing that juniper berries would cure kidney disorders. "The Drunken Botanist" uncovers the enlightening botanical history and the fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even one fungus).Some of the most extraordinary and obscure plants have been fermented and distilled, and they each represent a unique cultural contribution to our global drinking traditions and our history. Molasses was an essential ingredient in American independence: when the British forced the colonies to buy British (not French) molasses for their New World rum-making, the settlers outrage kindled the American Revolution. Rye, which turns up in countless spirits, is vulnerable to ergot, which contains a precursor to LSD, and some historians have speculated that the Salem witch trials occurred because girls poisoned by ergot had seizures that made townspeople think they d been bewitched. Then there's the tale of the thirty-year court battle that took place over the trademarking of Angostura bitters, which may or may not actually contain bark from the Angostura tree.With a delightful two-color vintage-style interior, over fifty drink recipes, growing tips for gardeners, and advice that carries Stewart's trademark wit, this is the perfect gift for gardeners and cocktail aficionados alike.

    Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

    Today's researchers are continuing to confirm the remarkable, life-giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality.But what if this symbol of purity has become deeply corrupt? Starting with an explosive article in The New Yorker, Tom Mueller has become the world's expert on olive oil and olive oil fraud-a story of globalization, deception, and crime in the food industry from ancient times to the present, and a powerful indictment of today's lax protections against fake and even toxic food products in the United States. A rich and deliciously readable narrative, Extra Virginity is also an inspiring account of the artisanal producers, chemical analysts, chefs, and food activists who are defending the extraordinary oils that truly deserve the name "extra-virgin."

    New York Times reporter and Chinese-American (or American-born Chinese), Jennifer 8 Lee, traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.

    From Little Britain’s Vicky Pollard to the demonization of Jade Goody, media and politicians alike dismiss as feckless, criminalized and ignorant a vast, underprivileged swathe of society whose members have become stereotyped by one, hate-filled word: chavs. In this groundbreaking investigation, Owen Jones explores how the working class has gone from “salt of the earth” to “scum of the earth.” Exposing the ignorance and prejudice at the heart of the chav caricature, one based on the media’s inexhaustible obsession with an indigent white underclass, he portrays a far more complex reality. Moving through Westminster’s lobbies and working-class communities from Dagenham to Dewsbury Moor, Jones reveals the increasing poverty and desperation of communities made precarious by wrenching social and industrial change, and all but abandoned by the aspirational, society-fragmenting policies of Thatcherism and New Labour. The chav stereotype, he argues, is used by governments as a convenient figleaf to avoid genuine engagement with social and economic problems, and to justify widening inequality. Based on a wealth of original research, and wide-ranging interviews with media figures, political opinion-formers and workers, Chavs is a damning indictment of the media and political establishment, and an illuminating, disturbing portrait of inequality and class hatred in modern Britain.

    Among the foods thought to encourage Lust, the love apple (now known as the tomato) was thought to possess demonic spirits until the nineteenth century. The Gluttony “course” invites the reader to an ancient Roman dinner party where nearly every dish served—from poppy-crusted rodents to “Trojan Pork”—was considered a crime against the state. While the vice known as Sloth introduces the sad story of “The Lazy Root” (the potato), whose popularity in Ireland led British moralists to claim that the Great Famine was God’s way of punishing the Irish for eating a food that bred degeneracy and idleness.Filled with incredible food history and the author’s travels to many of these exotic locales, In the Devil’s Garden also features recipes like the matzo-ball stews outlawed by the Spanish Inquisition and the forbidden “chocolate champagnes” of the Aztecs. This is truly a delectable book that will be consumed by food lovers, culinary historians, amateur anthropologists, and armchair travelers alike. Bon appétit!

    In this epic history, Dan Jones vividly resurrects this fierce and seductive royal dynasty and its mythic world. We meet the captivating Eleanor of Aquitaine, twice queen and the most famous woman in Christendom; her son, Richard the Lionheart, who fought Saladin in the Third Crusade; and King John, a tyrant who was forced to sign Magna Carta, which formed the basis of our own Bill of Rights. This is the era of chivalry, of Robin Hood and the Knights Templar, the Black Death, the founding of Parliament, the Black Prince, and the Hundred Year’s War. It will appeal as much to readers of Tudor history as to fans of 'Game of Thrones.

    Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

    In prose that is, at once, both clear-eyed and full of acerbic wit, Sanghera shows how our past is everywhere: from how we live to how we think, from the foundation of the NHS to the nature of our racism, from our distrust of intellectuals in public life to the exceptionalism that imbued the campaign for Brexit and the government's early response to the Covid crisis. And yet empire is a subject, weirdly hidden from view.The British Empire ran for centuries and covered vast swathes of the world. It is, as Sanghera reveals, fundamental to understanding Britain. However, even among those who celebrate the empire there seems to be a desire not to look at it too closely - not to include the subject in our school history books, not to emphasize it too much in our favourite museums.At a time of great division, when we are arguing about what it means to be British, Sanghera's book urges us to address this bewildering contradiction. For, it is only by stepping back and seeing where we really come from, that we can begin to understand who we are, and what unites us.

    But through the fog of glamour and gossip, how well do we really know the world’s most famous monarch? Drawing on numerous interviews and never-before-revealed documents, acclaimed biographer Sally Bedell Smith pulls back the curtain to show in intimate detail the public and private lives of Queen Elizabeth II, who has led her country and Commonwealth through the wars and upheavals of the last sixty years with unparalleled composure, intelligence, and grace. In Elizabeth the Queen, we meet the young girl who suddenly becomes “heiress presumptive” when her uncle abdicates the throne. We meet the thirteen-year-old Lilibet as she falls in love with a young navy cadet named Philip and becomes determined to marry him, even though her parents prefer wealthier English aristocrats. We see the teenage Lilibet repairing army trucks during World War II and standing with Winston Churchill on the balcony of Buckingham Palace on V-E Day. We see the young Queen struggling to balance the demands of her job with her role as the mother of two young children. Sally Bedell Smith brings us inside the palace doors and into the Queen’s daily routines—the “red boxes” of documents she reviews each day, the weekly meetings she has had with twelve prime ministers, her physically demanding tours abroad, and the constant scrutiny of the press—as well as her personal relationships: with Prince Philip, her husband of sixty-four years and the love of her life; her children and their often-disastrous marriages; her grandchildren and friends.

    But how did it evolve? How did a language spoken originally by a few thousand Anglo-Saxons become one used by more than 1,500 million? What developments can be seen as we move from Beowulf to Chaucer to Shakespeare to Dickens and the present day? A host of fascinating questions are answered in The Stories of English, a groundbreaking history of the language by David Crystal.