That, of course, is a matter of opinion. And there are other layers to the story.With a combination of novelistic flair and historical accuracy, Kate Williams begins by relating the heartbreaking story of Princess Charlotte, the Queen who never was, and her impact on the young Victoria. Our perception of Victoria the Queen is coloured by portraits of her older, widowed self - her dour expression embodying the repressive morality propagated in her time. But Becoming Queen reveals an energetic and vibrant woman, determined to battle for power. It also documents the Byzantine machinations behind Victoria's quest to occupy the throne, and shows how her struggles did not end when finally the crown was placed on her head.In the late eighteenth century, monarchies were in crisis across Europe. Discontented with their mad King, George III, and his spendthrift offspring, the English pinned their hopes on the only legitimate grandchild: Princess Charlotte, daughter of George, Prince of Wales. But Charlotte died at the age of twenty-two, a few hours after giving birth to a stillborn son. A grieving nation immediately began venerating her as someone who would have made an ideal Queen while Charlotte's rackety uncles embarked on a race to produce the next heir.No one thought that little Victoria, daughter of the Duke of Kent, would ascend the throne. She, in turn, became increasingly determined to take control of her own destiny, and clashed constantly not only with her hugely ambitious mother but with her protégé and household comptroller, the Irish adventurer, John Conroy. After she became Queen, ministers, even her beloved Prince Albert, still attempted to steal power away from her.Revealing how Charlotte's death shaped Victoria's reign and laying bare the passions that swirled around the throne, Becoming Queen is an absorbingly dramatic tale of secrets, sexual repression and endless conflict. After her lauded biography of Emma Hamilton, England's Mistress, Kate Williams has produced a most original and intimate portrait of Great Britain's longest reigning monarch.

    The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions.

    How they experienced the realities of America's abundant food--its meat and white bread, its butter and cheese, fruits and vegetables, coffee and beer--reflected their earlier deprivations and shaped their ethnic practices in the new land.Hungering for America tells the stories of three distinctive groups and their unique culinary dramas. Italian immigrants transformed the food of their upper classes and of sacred days into a generic "Italian" food that inspired community pride and cohesion. Irish immigrants, in contrast, loath to mimic the foodways of the Protestant British elite, diminished food as a marker of ethnicity. And East European Jews, who venerated food as the vital center around which family and religious practice gathered, found that dietary restrictions jarred with America's boundless choices.These tales, of immigrants in their old worlds and in the new, demonstrate the role of hunger in driving migration and the significance of food in cementing ethnic identity and community. Hasia Diner confirms the well-worn adage, "Tell me what you eat and I will tell you what you are."

    In this important study, Richard D. Altick moves us toward an understanding of the social, intellectual, and theological crises that Carlyle and Dickens, Tennyson and Arnold were daily struggling to solve. And the issues were many: the revolution in class structure and class attitudes; the rise of utilitarianism and the evangelical spirit; the crisis in religion, including the Oxford movement and Darwinism; the democratization of culture; the place of art and the artist in an industrial, bourgeois society; the effects of industrialism, especially on the way people live. Altick brings to the discussion of these complicated questions the lively and sensitive intelligence that his many readers have come to expect. He includes contemporary illustrations and a full reference index.

    With the same eye for drama and humor that Corson brings to the exploits of the chefs, he delves into the biology and natural history of the creatures of the sea. He illuminates sushi's beginnings as an Indo-Chinese meal akin to cheese, describes its reinvention in bustling nineteenth-century Tokyo as a cheap fast food, and tells the story of the pioneers who brought it to America. He shows how this unlikely meal is now exploding into the American heartland just as the long-term future of sushi may be unraveling.The Zen of Fish is a compelling tale of human determination as well as a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.

    Traditional biographies tell us that Queen Victoria inherited the throne as a naïve teenager, when the British Empire was at the height of its power, and seemed doomed to find failure as a monarch and misery as a woman until she married her German cousin Albert and accepted him as her lord and master. Now renowned chronicler Gillian Gill turns this familiar story on its head, revealing a strong, feisty queen and a brilliant, fragile prince working together to build a family based on support, trust, and fidelity, qualities neither had seen much of as children. The love affair that emerges is far more captivating, complex, and relevant than that depicted in any previous account. The epic relationship began poorly. The cousins first met as teenagers for a few brief, awkward, chaperoned weeks in 1836. At seventeen, charming rather than beautiful, Victoria already “showed signs of wanting her own way.” Albert, the boy who had been groomed for her since birth, was chubby, self-absorbed, and showed no interest in girls, let alone this princess. So when they met again in 1839 as queen and presumed prince-consort-to-be, neither had particularly high hopes. But the queen was delighted to discover a grown man, refined, accomplished, and whiskered. “Albert is beautiful!” Victoria wrote, and she proposed just three days later.As Gill reveals, Victoria and Albert entered their marriage longing for intimate companionship, yet each was determined to be the ruler. This dynamic would continue through the years–each spouse, headstrong and impassioned, eager to lead the marriage on his or her own terms. For two decades, Victoria and Albert engaged in a very public contest for dominance. Against all odds, the marriage succeeded, but it was always a work in progress. And in the end, it was Albert’s early death that set the Queen free to create the myth of her marriage as a peaceful idyll and her husband as Galahad, pure and perfect. As Gill shows, the marriage of Victoria and Albert was great not because it was perfect but because it was passionate and complicated. Wonderfully nuanced, surprising, often acerbic–and informed by revealing excerpts from the pair’s journals and letters–We Two is a revolutionary portrait of a queen and her prince, a fascinating modern perspective on a couple who have become a legend.

    Spices are often the overlooked essentials that define our greatest eating experiences. In this global history of spices, Fred Czarra tracks the path of these fundamental ingredients from the trade routes of the ancient world to the McCormick’s brand’s contemporary domination of the global spice market.            Focusing on the five premier spices—black pepper, cinnamon, nutmeg, cloves, and chili pepper—while also relating the story of many others along the way, Czarra describes how spices have been used in cooking throughout history and how their spread has influenced regional cuisines around the world. Chili peppers, for example, migrated west from the Americas with European sailors and spread rapidly in the Philippines and then to India and the rest of Asia, where the spice quickly became essential to local cuisines. The chili pepper also traveled west from India to Hungary, where it eventually became the national spice—paprika.            Mixing a wide range of spice fact with fascinating spice fable—such as giant birds building nests of cinnamon—Czarra details how the spice trade opened up the first age of globalization, prompting a cross-cultural exchange of culinary technique and tradition. This savory spice history will enliven any dinner table conversation—and give that meal an unforgettable dash of something extra.

    A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights--like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion.

    "The best (and the best written) book about Austen that has appeared in the last three decades."—Nina Auerbach, Journal of English and Germanic Philology"By looking at the ways in which Austen domesticates the gothic in Northanger Abbey, examines the conventions of male inheritance and its negative impact on attempts to define the family as a site of care and generosity in Sense and Sensibility, makes claims for the desirability of 'personal happiness as a liberating moral category' in Pride and Prejudice, validates the rights of female authority in Emma, and stresses the benefits of female independence in Persuasion, Johnson offers an original and persuasive reassessment of Jane Austen's thought."—Kate Fullbrook, Times Higher Education Supplement

    Big Business waged an all-out campaign to win the allegiance of American housewives, but most women were suspicious of the new foods—and the make-believe cooking they entailed. With sharp insight and good humor, Laura Shapiro shows how the ensuing battle helped shape the way we eat today, and how the clash in the kitchen reverberated elsewhere in the house as women struggled with marriage, work, and domesticity. This unconventional history overturns our notions about the ’50s and offers new thinking on some of its fascinating figures, including Poppy Cannon, Shirley Jackson, Julia Child, and Betty Friedan.

    They pored over magazines that described the dangerous pleasures of corporal punishment. A few had sexual relationships with each other, exchanged rings and vows, willed each other property, and lived together in long-term partnerships described as marriages. But, as Sharon Marcus shows, these women were not seen as gender outlaws. Their desires were fanned by consumer culture, and their friendships and unions were accepted and even encouraged by family, society, and church. Far from being sexless angels defined only by male desires, Victorian women openly enjoyed looking at and even dominating other women. Their friendships helped realize the ideal of companionate love between men and women celebrated by novels, and their unions influenced politicians and social thinkers to reform marriage law.Through a close examination of literature, memoirs, letters, domestic magazines, and political debates, Marcus reveals how relationships between women were a crucial component of femininity. Deeply researched, powerfully argued, and filled with original readings of familiar and surprising sources, Between Women overturns everything we thought we knew about Victorian women and the history of marriage and family life. It offers a new paradigm for theorizing gender and sexuality--not just in the Victorian period, but in our own.

     In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.

    From the ancient Greeks to modern yuppies, from cannibalism and the taking of the Eucharist to formal dinners and picnics, she thoroughly defines the eating ritual.

    Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of foods, from appetizers and soups, to desserts and spice wine. They come largely from English and French manuscripts, but some recipes are from sources in Arabia, Catalonia and Italy. The recipes will appeal to cordon-bleus and less experienced cooks, and feature dishes for both bold and timourous palates.The approach to cooking is entirely practical. The emphasis of the book is on making medieval cookery accessible by enabling today's cooks to produce authentic medieval dishes with as much fidelity as possible. All the ingredients are readily available; where some might prove difficult to find, suitable substitutes are suggested. While modern ingredients which did not exist in the Middle Ages have been excluded (corn starch, for example), modern time and energy saving appliances have not. Authenticity of composition, taste, and appearance are the book's main concern.Unlike any other published book of medieval recipes, Pleyn Delit is based on manuscript readings verified by the authors. When this was not possible, as in the case of the Arabic recipes, the best available scholarly editions were used. The introduction provides a clear explanation of the medieval menu and related matters to bring the latest medieval scholarship to the kitchen of any home. Pleyn Delit is a recipe book dedicated to pure delight - a delight in cooking and good food.

    In a nation of immigrants who bring their own culinary backgrounds to this country, what happens one or even two generations later? What does their cuisine become? It turns into a cuisine uniquely its own and one that Lee argues makes America the most interesting place to eat on earth. Lee illustrates this through his own life story of being a Korean immigrant and a New Yorker and now a Southerner. In Off the Menu, he shows how we each have a unique food memoir that is worthy of exploration. To Lee, recipes are narratives and a conduit to learn about a person, a place, or a point in time. He says that the best way to get to know someone is to eat the food they eat. Each chapter shares a personal tale of growth and self-discovery through the foods Lee eats and the foods of the people he interacts with—whether it’s the Korean budae jjigae of his father or the mustard beer cheese he learns to make from his wife’s German-American family. Each chapter is written in narrative form and punctuated with two recipes to highlight the story, including Green Tea Beignets, Cornbread Pancakes with Rhubarb Jam, and Butternut Squash Schnitzel. Each recipe tells a story, but when taken together, they form the arc of the narrative and contribute to the story we call the new American food.