Until she stumbled on an alternate universe where taste reigned supreme, a world in which people could, after a single sip of wine, identify the grape it was made from, in what year, and where it was produced down to the exact location, within acres. Where she tasted wine, these people detected not only complex flavor profiles, but entire histories and geographies. Astounded by their fanatical dedication and seemingly superhuman sensory powers, Bosker abandoned her screen-centric life and set out to discover what drove their obsession, and whether she, too, could become a cork dork.Thus begins a year and a half long adventure that takes the reader inside elite tasting groups, exclusive New York City restaurants, a California winery that manipulates the flavor of its bottles with ingredients like Mega Purple, and even a neuroscientist's fMRI machine as Bosker attempts to answer the most nagging question of all: what's the big deal about wine? Funny, counter intuitive, and compulsively readable, Cork Dork illuminates not only the complex web of wine production and consumption, but how tasting better can change our brains and help us live better.

    A simple beverage, served either hot or iced, tea has fascinated and driven us, calmed and awoken us, for well over two thousand years.The most extensive and well presented tea history available, Tea: The Drink that Changed the World tells of the rich legends and history surrounding the spread of tea throughout Asia and the West, as well as its rise to the status of necessity in kitchens around the world. From the tea houses of China's Tang Dynasty (618-907), to fourteenth century tea ceremonies in Korea's Buddhist temples' to the tea plantations in Sri Lanka today, this book explores and illuminates tea and its intricate, compelling history.Topics in Tea: The Drink that Changed the World include:From Shrub to Cup: and Overview.History and Legend of tea.Tea in Ancient China and Korea.Tea in Ancient Japan.The Japanese Tea Ceremony.Tea in the Ming Dynasty.Tea Spreads Throughout the World.The British in India, China and Ceylon.Tea in England and the United States.Tea Today and Tomorrow.Whether you prefer green tea, back tea, white tea, oolong tea, chai, Japanese tea, Chinese tea, Sri Lankan tea, American tea or British tea, you will certainly enjoy reading this history of tea and expanding your knowledge of the world's most celebrated beverage.

    Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coeprovides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asianingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York Bohemians discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-Americanrestaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing orShanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences.Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.

    Tea gardens and shops sprang up everywhere in seventeenth-century England. Demand soon spread to the colonies, where the heavy taxation on tea led to smuggling on a massive scale and, in the New World, cost England her American empire. Tea drove the British to war with China, to guarantee the supply of pekoe, and it prompted colonists to clear jungles in India, Ceylon, and Africa for huge tea plantations. In time, the cultivation of tea would subject more than one million laborers to wretched working conditions. Hundreds of thousands of them would die for the commodity that for four centuries propelled Britain's economy and epitomized the reach of its empire. With the same colorful detail and narrative skill that pushed The Great Hedge of India to international success, author Roy Moxham, once a tea planter himself, maps the impact of a monumental and imperial British enterprise. In this new volume, he offers a fully fascinating, and frequently shocking tale of England's tea trade—of the lands it claimed, the people it exploited, the profits it garnered, and the cups it filled.

    Over the centuries, Phoenicians, Athenians, Macedonians, Romans, Byzantines, Venetians, Ottoman Turks, and Italians have ruled the islands, putting their distinctive stamp on the food. Aglaia Kremezi, a frequent contributor to GOURMET and an international authority on Greek food, spent the past eight years collecting the fresh, uncomplicated recipes of the local women, as well as of fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light and healthful, simple but never plain, and make extensive use of seasonal produce, fresh herbs, and fish. Passed from generation to generation by word of mouth, most have never before been written down. All translate easily to the American home kitchen: Tomato Patties from Santorini; Spaghetti with Lobster from Kithira; Braised Lamb with Artichokes from Chios; Greens and Potato Stew from Crete; Spinach, Leek, and Fennel Pie from Skopelos; Rolled Baklava from Kos. Illustrated throughout with color photographs of the islanders preparing their specialties and filled with stories of island history and customs, THE FOODS OF THE GREEK ISLANDS is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand.

    Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English?“As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales.

    To become a governess, observed Jane Austen in Emma, was to retire from all the pleasures of life, of rational intercourse, equal society, peace and hope, to penance and mortification for ever. However, in an ironic paradox, the governess, so marginal to her society, was central to its fiction partly because governessing was the fate of some exceptionally talented women who later wrote novels based on their experiences. But personal experience was only one source, and writers like Wilkie Collins, William Makepeace Thackeray, Henry James, and Jane Austen all recognized that the governess's solitary figure, adrift in the world, offered more novelistic scope than did the constrained and respectable wife. Ruth Brandon weaves literary and social history with details from the lives of actual governesses, drawn from their letters and journals, to craft a rare portrait of real women whose lives were in stark contrast to the romantic tales of their fictional counterparts. Governess will resonate with the many fans of Jane Austen and the Bronte's whose novels continue to inspire films and books, as well as fans of The Nanny Diaries and other books that explore the longstanding tension between mothers and the women they hire to raise their children.

    The couples are John Ruskin and Effie Gray; Thomas Carlyle and Jane Welsh; John Stuart Mill and Harriet Taylor; George Eliot and G. H. Lewes; Charles Dickens and Catherine Hogarth.

    In an attempt to escape her not-so-innocent past in Glasgow, Bessy Buckley—a wide-eyed and feisty young Irish girl—takes a job as a maid in a big house outside Edinburgh working for the beautiful Arabella—the "missus." Bessy lacks the necessary scullery skills for her new position, but as she finds out, it is her ability to read and write that makes her such a desirable property. Bessy is intrigued by her new employer but puzzled by her increasingly strange requests and her insistence that Bessy keep a journal of her mundane chores and most intimate thoughts. And it seems that the missus has a few secrets of her own, including her near- obsessive affection for Nora, a former maid who died in mysterious circumstances. Giving in to her curiosity, Bessy makes an infuriating discovery and, out of jealousy, concocts a childish prank that backfires and threatens to jeopardize all that she has come to hold dear. Yet even when caught up in a tangle of madness, ghosts, sex, and lies, she remains devoted to Arabella. But who is really responsible for what happened to her predecessor Nora? As her past threatens to catch up with her and raise the stakes even further, Bessy begins to realize that she has not quite landed on her feet. The Observations is a brilliantly original, endlessly intriguing story of one woman’s journey from a difficult past into an even more disturbing present, narrated by one of the most vividly imagined heroines in recent fiction. This powerful story of secrets and suspicions, hidden histories and mysterious disappearances is at once compelling and heart-warming, showing the redemptive power of loyalty and friendship. A hugely assured and darkly funny debut, The Observations is certain to establish Jane Harris as a significant new literary talent.

    He and his wife moved to a seventy-five acre goat farm in a small southern Vermont town, where they planned to make a living raising goats and making cheese. They never looked back. Now Kessler adds to his numerous accomplishments (winner of the 2007 Dayton Literary Peace Prize, 2007 Whiting Award for Writers of Exceptional Promise, and a 2008 Rome Prize) an array of cheeses that have already been highly praised by Artisanal, the renowned cheese restaurant in New York City. In his transformation from staunch urbanite to countrified goat farmer, Kessler explores the rustic roots of so many aspects of Western culture, and how our diet, alphabet, reli- gions, poetry, and economy all grew out of a pastoral setting. With Goat Song, he demonstrates yet another dimension to his writing talent, showcasing his expertise as food writer, in a compelling, beautifully written account of living by nature?s rules.

    Refuting the common understanding that in Georgian times the daughters of merchants, the wives of lawyers, and the sisters of gentlemen lost female freedoms and retreated into their homes, Vickery shows that these women experienced expanding social and intellectual horizons. As they embraced a world far beyond the boundaries of their own parishes through their tireless writing and ravenous reading, genteel women also enjoyed an array of emerging new public arenas—assembly rooms, concert series, theater seasons, circulating libraries, day-time lectures, urban walks, and pleasure gardens.Based on the letters, diaries, and account books of over one hundred women from commercial, professional, and gentry families, this book transforms our understanding of the position of women in Georgian England. In their own words, they tell of their sometimes humorous, sometimes moving experiences and desires, and of their many roles, including kinswoman, wife, mother, housekeeper, consumer, hostess, and member of polite society. By the nineteenth century, family duties continued to dominate women’s lives, yet, Vickery contends, the public profile of privileged women had reached unprecedented heights.

    Ubiquitous in the world’s most fabulous cuisines, butter is boss. Here, it finally gets its due. After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself. From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter’s role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manié, croissants, pâte brisée, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best.

    His Victoria is not only the formidable, demanding, capricious queen of popular imagination—she is also often shy, diffident, and vulnerable, prone to giggling fits and crying jags. Often censorious when confronted with her mother's moral lapses, she herself could be passionately sensual, emotional, and deeply sentimental. Ascending to the throne at age eighteen, Victoria ruled for sixty-four years—an astounding length for any world leader. During her reign, she dealt with conflicts ranging from royal quarrels to war in Crimea and rebellion in India. She saw monarchs fall, empires crumble, new continents explored, and England grow into a dominant global and industrial power. This personal history is a compelling look at the complex woman whom, until now, we only thought we knew.

    Under the influence of the obese, loose-moraled Prince of Wales (to whom Jane Austen dedicated Emma), the Regency was the apex of British decadence, an era of lavish parties and relentless bed-hopping that set a standard for elegance and vulgarity. With wit and lively style, Venetia Murray chronicles the scandals, courtships, and daily life of these aristocrats, and evokes the tempestuous times of the early industrial and French revolutions. Sumptuously illustrated with rare contemporary cartoons, prints, diaries, and caricatures, An Elegant Madness is a book readers of social history and historical romance alike will devour.

    But Kim Boyce truly has reinvented the wheel with this collection of 75 recipes that feature 12 different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else.   When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef’s flair. Plus, there’s a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours.Praise for Good to the Grain: “Boyce started playing with a variety of flours when she took a break from restaurant kitchens and wrote her first cookbook, Good to the Grain, a whole grains baking bible that won a coveted James Beard Foundation Award this year.” —O Magazine