The quantity of clothes recorded in the inventories taken in 1600 would seem to suggest sheer vanity, but a survey of work carried out in the Wardrobe of Robes throughout the reign reveals a different picture. It is one of careful organisation and economy. This copiously annotated work is illustrated with photographs of portraits, miniatures, tomb sculptures, engravings, woven textiles and embroideries. Two indexes are provided, the first of paintings, persons, places, and events, while the second, partly a glossary, enables the reader to quickly trace information on fashionable dress and accessories. An invaluable reference for students of the history of dress and embroidery, for social historians, for art historians working in the field of portraiture, and those with a general interest in the period. Case-bound in cloth with dust jacket.

    Sarah Archer, in this delightful romp through a simpler time, shows us how the prosperity of the 1950s kicked off the technological and design ideals of today’s kitchen. In fact, while contemporary appliances might look a little different and work a little better than those of the 1950s, the midcentury kitchen has yet to be improved upon.During the optimistic consumerism of midcentury America when families were ready to put their newfound prosperity on display, companies from General Electric to Pyrex to Betty Crocker were there to usher them into a new era. Counter heights were standardized, appliances were designed in fashionable colors, and convenience foods took over families’ plates.With archival photographs, advertisements, magazine pages, and movie stills, The Midcentury Kitchen captures the spirit of an era—and a room—where anything seemed possible.

    150 full-color photos.

    Before 1929, America’s relationship with food was defined by abundance. But the collapse the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished—shattering long-held assumptions about the limitlessness of the national larder. In 1933, as women struggled to feed their families, President Roosevelt reversed longstanding biases toward government sponsored “food charity.” For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, “home economists” who had long fought to bring science into the kitchen rose to national stature. Tapping into America’s longstanding ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today’s Dietary Guidelines for Americans. At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, this tension between local traditions and culinary science have defined our national cuisine—a battle that continues today.A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today.

    When famed archaeologist Arthur Evans unearthed the ruins of a sophisticated Bronze Age civilization that flowered on Crete 1,000 years before Greece's Classical Age, he discovered a cache of ancient tablets, Europe's earliest written records. For half a century, the meaning of the inscriptions, and even the language in which they were written, would remain a mystery. Award-winning New York Times journalist Margalit Fox's riveting real-life intellectual detective story travels from the Bronze Age Aegean--the era of Odysseus, Agamemnon, and Helen--to the turn of the 20th century and the work of charismatic English archeologist Arthur Evans, to the colorful personal stories of the decipherers. These include Michael Ventris, the brilliant amateur who deciphered the script but met with a sudden, mysterious death that may have been a direct consequence of the decipherment; and Alice Kober, the unsung heroine of the story whose painstaking work allowed Ventris to crack the code.

    At the center of almost every social situation in her novels one finds tea. In Emma, does Miss Bates drink coffee? Of course not: "No coffee, I thank you, for me never take coffee. A little tea if you please." In Pride and Prejudice, what is one of the supreme honors Mr. Collins can envision Lady Catherine bestowing on Elizabeth Bennet and her friends? Why, drinking tea with her, naturally.Tea with Jane Austen begins with tea drinking in the morning and ends with tea in the evening, at balls and other gatherings. Each chapter includes a description of how tea was taken at a particular place or time of day, along with history, recipes, excerpts from Austen's novels and letters and illustrations from the time.

    Why is Anne so compelling? Why has she inspired such extreme reactions? What did she really look like? Was she the flaxen-haired martyr of Romantic paintings or the raven-haired seductress of twenty-first century portrayals? (Answer: neither.) And perhaps the most provocative questions concern Anne's death more than her life. How could Henry order the execution of a once beloved wife? Drawing on scholarship and critical analysis, Susan Bordo probes the complexities of one of history's most infamous relationships.Bordo also shows how generations of polemicists, biographers, novelists, and filmmakers imagined and reimagined Anne: whore, martyr, cautionary tale, proto-"mean girl," feminist icon, and everything in between. In this lively book, Bordo steps off the well-trodden paths of Tudoriana to expertly tease out the human being behind the competing mythologies.

    A celebratory volume of writings by the late author of Lucky Jim includes favorite pieces on such topics as hangovers, food-and-drink combinations, and (presumably) how to avoid getting drunk, in a collection complemented by cocktail recipes.

    Authentic Cuban recipes offer a mixture of Spanish, Indian, African, Chinese, and Portuguese cuisine, from appetizers like Green Plantain Chips, to such entrees as Roast Pork Creole, to tropical rum-based drinks and desserts.Filled with reminiscences and evocative halftone photos of Randelman's childhood in pre-Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences.

    Horrifyingly violent Indian attacks had all but emptied the northern frontier of settlers, and many traumatized refugees—including the main accusers of witches—had fled to communities like Salem. Meanwhile the colony’s leaders, defensive about their own failure to protect the frontier, pondered how God’s people could be suffering at the hands of savages. Struck by the similarities between what the refugees had witnessed and what the witchcraft “victims” described, many were quick to see a vast conspiracy of the Devil (in league with the French and the Indians) threatening New England on all sides. By providing this essential context to the famous events, and by casting her net well beyond the borders of Salem itself, Norton sheds new light on one of the most perplexing and fascinating periods in our history.

    She looks at the shifting influences on the national diet as new ideas and ingredients have arrived, and as immigrant communities have made their contribution to the life of the country. She evokes lost worlds of open fires and ice houses, of constant pickling and preserving, and of manchet loaves and curly-coated pigs. And she tells the stories of the chefs, cookery book writers, gourmets and gluttons who have shaped public taste, from the salad-loving Catherine or Aragon to the foodies of today. Above all, she gives a vivid sense of what it was like to sit down to the meals of previous ages, whether an eighteenth-century labourer's breakfast or a twelve-course Victorian banquet or a lunch out during the Second World War.Insightful and entertaining by turns, this is a magnificent tour of nearly a thousand years of English cuisine, peppered with surprises and seasoned with Clarissa Dickson Wright's characteristic wit.

    Wilfred Grenfell, the eccentric missionary; Sam Steele, the most famous of all Mounted Policemen; and Isaac Jorges, the 17th-century priest who courted martyrdom. Many of the stories of these figures read like the wildest of fiction: Cariboo Cameron, who, after striking it rich in B.C., pickled his wife’s body in alcohol and gave her three funerals; Mina Hubbard, the young widow who trekked across the unexplored heart of Labrador as an act of revenge; and Almighty Voice, the renegade Cree, who was the key figure in the last battle between white men and Aboriginals in North America. Spanning more than two centuries and four thousand miles, this book demonstrates how our frontier resembles no other and how for better and for worse it has shaped our distinctive sense of Canada.

    Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.

    These recipes, stories, jokes, advice, farm lore, and illustrations were collected from a wide variety of American agricultural sources from the 1880s to the 1950s.

    This is a page-turning, revisionist history of the villainised and misunderstood Mary Tudor, the first queen of England.