But most killers are not shadowy figures stalking the streets with a lust for blood. Many are ordinary citizens driven to the ultimate crime by circumstance, a fit of anger or a desire for revenge. Their crimes, overshadowed by the few, sensational cases, are ignored, forgotten or written off.This book examines all the known murders in London in 1888 to build a picture of society. Who were the victims? How did they live, and how did they die? Why did a husband batter his wife to death after she failed to get him a cup of tea? How many died under the wheels of a horse-driven cab? Just how dangerous was London in 1888?

    In Caviar, Inga Saffron tells, for the first time, the story of how the virgin eggs of the prehistoric-looking, bottom-feeding sturgeon were transformed from a humble peasant food into a czar’s delicacy–and ultimately a coveted status symbol for a rising middle class. She explores how the glistening black eggs became the epitome of culinary extravagance, while taking us on a revealing excursion into the murky world of caviar on the banks of the Volga River and Caspian Sea in Russia, the Elbe in Europe, and the Hudson and Delaware Rivers in the United States. At the same time, Saffron describes the complex industry caviar has spawned, illustrating the unfortunate consequences of mass marketing such a rare commodity.The story of caviar has long been one of conflict, crisis, extravagant claims, and colorful characters, such as the Greek sea captain who first discovered the secret method of transporting the perishable delicacy to Europe, the canny German businessmen who encountered a wealth of untapped sturgeon in American waters, the Russian Communists who created a sophisticated cartel to market caviar to an affluent Western clientele, the dirt-poor poachers who eked out a living from sturgeon in the aftermath of the Soviet collapse and the “caviar Mafia” that has risen in their wake, and the committed scientists who sacrificed their careers to keep caviar on our tables. Filled with lore and intrigue, Caviar is a captivating work of culinary, natural, and cultural history.From the Hardcover edition.

    Her easy-to-prepare adaptations shatter the myth that the Bard's primary fare was boiled mutton. In fact, Shakespeare and his contemporaries dined on salads of fresh herbs and vegetables; fish, fowl, and meats of all kinds; and delicate broths. Dried Plums with Wine and Ginger-Zest Crostini, Winter Salad with Raisin and Caper Vinaigrette, and Lobster with Pistachio Stuffing and Seville Orange Butter are just a few of the delicious, aromatic, and gorgeous dishes that will surprise and delight. Segan's delicate and careful renditions of these recipes have been thoroughly tested to ensure no-fail, standout results. The tantalizing Renaissance recipes in Shakespeare's Kitchen are enhanced with food-related quotes from the Bard, delightful morsels of culinary history, interesting facts on the customs and social etiquette of Shakespeare's time, and the texts of the original recipes, complete with antiquated spellings and eccentric directions. Fifty color images by award-winning food photographer Tim Turner span the centuries with both old-world and contemporary treatments. Patrick O'Connell provides an enticing Foreword to this edible history from which food lovers and Shakespeare enthusiasts alike will derive nourishment. Want something new for dinner? Try something four hundred years old.

    Told through twenty meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world. In The Taste of Empire, Collingham masterfully shows that only by examining the history of Great Britain's global food system, from sixteenth-century Newfoundland fisheries to our present-day eating habits, can we fully understand our capitalist economy and its role in making our modern diets.

    An entertaining social history, steering the reader through the minefield of etiquette and hierarchy that kept Britain's great houses running like clockwork. A bygone era is brought vividly to live through letters, journals, interviews, lively descriptions, and stunning photography of the places and possessions left behind. The largely untold stories of innumerable, rather humble, lives spent "in service" are lying just below the surface of many great houses; the physical evidence can be seen in surviving servants’ quarters, the material of their everyday life, even their uniforms and possessions. This account provides a fascinating glimpse at who's who behind the scenes, from the cook, butler, and housekeeper to the footmen, lady's maids, governesses and tutors, nannies and nursemaids. Giving a fascinating insight into the heirarchy within the servant's quarters—from the power–wielding cook to the ever–discreet butler—this guide describes how relationships were forged and changed as the gap between upstairs and downstairs was bridged. Describing their typical working day as well as the holidays, entertainments, and pastimes enjoyed on a rare day off, not to mention the whirl of the social season, this previously "uwritten history" recalls vividly the nature of their lives below stairs.

    Though ice cream was once considered a food for the elite, it has evolved into one of the most successful mass-market products ever developed.In Ice Cream, food writer Laura B. Weiss takes the reader on a vibrant trip through the history of ice cream from ancient China to modern-day Tokyo in order to tell the lively story of how this delicious indulgence became a global sensation. Weiss tells of donkeys wooed with ice cream cones, Good Humor-loving World War II-era German diplomats, and sundaes with names such as “Over the Top” and “George Washington.” Her account is populated with Chinese emperors, English kings, former slaves, women inventors, shrewd entrepreneurs, Italian immigrant hokey-pokey ice cream vendors, and gourmand American First Ladies. Today American brands dominate the world ice cream market, but vibrant dessert cultures like Italy’s continue to thrive, and new ones, like Japan’s, flourish through unique variations.Weiss connects this much-loved food with its place in history, making this a book sure to be enjoyed by all who are beckoned by the siren song of the ice cream truck.

    Illustrations.

    For some, royal employment was the defining experience of their lives; for others it came as an unwelcome duty, or a prelude to greater things. Serving Victoria follows the lives of six members of her household, from the governess to the royal children, and her maid-of-honor to her chaplain and personal physician.Drawing on their letters and diaries - many hitherto unpublished - Serving Victoria offers a unique insight into the Victorian court, with all its frustrations and absurdities, as well as the Queen herself, sitting squarely at its center. Seen through the eyes of her household as she traveled between Windsor, Osborne and Balmoral, and to the French and Belgian courts, Victoria emerges as more vulnerable, more emotional, more selfish, more comical than the austere figure depicted in her famous portraits. We see a woman who was prone to fits of giggles, who wept easily and often, who gobbled her food and shrank from confrontation but insisted on controlling the lives of those around her. We witness her extraordinary and debilitating grief at the death of her husband Albert, and her sympathy towards the tragedies that afflicted her household.Witty, astute and moving, Serving Victoria is a perfect foil to the pomp and circumstance - and prudery and conservatism - associated with Victoria's reign, and gives an unforgettable glimpse of what it meant to serve the Queen.

    Author Daniel Pool provides countless intriguing details (did you know that the "plums" in Christmas plum pudding were actually raisins?) on the Church of England, sex, Parliament, dinner parties, country house visiting, and a host of other aspects of nineteenth-century English life—both "upstairs" and "downstairs."An illuminating glossary gives at a glance the meaning and significance of terms ranging from "ague" to "wainscoting," the specifics of the currency system, and a lively host of other details and curiosities of the day.

    She found a way of being a respected sovereign in an age when people were deeply uncomfortable with having a woman on the throne.As well as a queen, Victoria was a daughter, a wife, a mother and a widow, and at each of these steps along life's journey she was expected to conform to what society demanded of a woman. On the face of it, she was deeply conservative. But if you look at her actions rather than her words, she was in fact tearing up the rule book for how to be female. By looking at the detail of twenty-four days of her life, through diaries, letters and more, we can see Victoria up close and personal. Examining her face-to-face, as she lived hour to hour, allows us to see, and to celebrate, the contradictions at the heart of British history's most recognisable woman.

    The crucial players in this drama were the British, who invented both capitalism and imperialism and were incomparably the richest, most important investors in the developing world. In this sense, England's position has strong resemblances to America's in the late twentieth century.As one of our most accomplished biographers and novelists, A. N. Wilson has a keen eye for a good story, and in this spectacular work he singles out those writers, statesmen, scientists, philosophers, and soldiers whose lives illuminate so grand and revolutionary a history: Darwin, Marx, Gladstone, Christina Rossetti, Gordon, Cardinal Newman, George Eliot, Kipling. Wilson's accomplishment in this book is to explain through these signature lives how Victorian England started a revolution that still hasn't ended.

    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!

    An Edible History of Humanity is a pithy, entertaining account of how a series of changes—caused, enabled, or influenced by food—has helped to shape and transform societies around the world. The first civilizations were built on barley and wheat in the Near East, millet and rice in Asia, and corn and potatoes in the Americas. Why farming created a strictly ordered social hierarchy in contrast to the loose egalitarianism of hunter-gatherers is, as Tom Standage reveals, as interesting as the details of the complex cultures that emerged, eventually interconnected by commerce. Trade in exotic spices in particular spawned the age of exploration and the colonization of the New World. Food's influence over the course of history has been just as prevalent in modern times. In the late eighteenth century, Britain's solution to food shortages was to industrialize and import food rather than grow it. Food helped to determine the outcome of wars: Napoleon's rise and fall was intimately connected with his ability to feed his vast armies. In the twentieth century, Communist leaders employed food as an ideological weapon, resulting in the death by starvation of millions in the Soviet Union and China. And today the foods we choose in the supermarket connect us to global debates about trade, development, the environment, and the adoption of new technologies. Encompassing many fields, from genetics and archaeology to anthropology and economics—and invoking food as a special form of technology—An Edible History of Humanity is a fully satisfying discourse on the sweep of human history.

    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.

    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.