Empire of Guns, a rich and ambitious new book by award-winning historian Priya Satia, upends this conventional wisdom by placing war and Britain's prosperous gun trade at the heart of the Industrial Revolution and the state's imperial expansion.Satia brings to life this bustling industrial society with the story of a scandal: Samuel Galton of Birmingham, one of Britain's most prominent gunmakers, has been condemned by his fellow Quakers, who argue that his profession violates the society's pacifist principles. In his fervent self-defense, Galton argues that the state's heavy reliance on industry for all of its war needs means that every member of the British industrial economy is implicated in Britain's near-constant state of war. Empire of Guns uses the story of Galton and the gun trade, from Birmingham to the outermost edges of the British empire, to illuminate the nation's emergence as a global superpower, the roots of the state's role in economic development, and the origins of our era's debates about gun control and the "military-industrial complex" -- that thorny partnership of government, the economy, and the military. Through Satia's eyes, we acquire a radically new understanding of this critical historical moment and all that followed from it. Sweeping in its scope and entirely original in its approach, Empire of Guns is a masterful new work of history -- a rigorous historical argument with a human story at its heart.

    Examining a series of El Niño-induced droughts and the famines that they spawned around the globe in the last third of the nineteenth century, Mike Davis discloses the intimate, baleful relationship between imperial arrogance and natural incident that combined to produce some of the worst tragedies in human history and to sow the seeds of underdevelopment in what later became known as the Third World.

    If you're new to the world of wine, it will clue you in on what you've been missing and show you how to get started. It begins with the basic types of wine, how wines are made, and more. Then it gets down to specifics:How to handle snooty wine clerks, navigate restaurant wine lists, decipher cryptic wine labels, and dislodge stubborn corks How to sniff and taste wine How to store and pour wine and pair it with food Four white wine styles: fresh, unoaked; earthy; aromatic; rich, oaky Four red wine styles: soft, fruity, and relatively light-bodied; mild-mannered, medium-bodied; spicy; powerful, full-bodied, and tannic What's happening in the "Old World" of wine, including France, Italy, Spain, Portugal, Germany, Switzerland, Austria, Hungary, and Greece What's how (and what's not) in the New World of Wine, including Australia, New Zealand, Chile, Argentina, and South Africa U.S. wines from California, Oregon, Washington, and New York Bubbling beauties and medieval sweets: champagne, sparkling wines, sherry, port, and other exotic dessert wines Authors Ed McCarthy, CWE, who is a regular contributor to Wine Enthusiast and The Wine Journal and Mary Ewing-Mulligan, MW, who owns the International Wine Center in New York, have co-authored six wine books in the For Dummies series. In an easy-to-understand, unpretentious style that's as refreshing as a glass of Chardonnay on a summer day, they provide practical information to help you enjoy wine, including:Real Deal symbols that alert you to good wines that are low in price compared to other wines of similar type, style, or quality A Vintage Wine Chart with specifics on numerous wines Info on ordering wine from out of state, collecting wine, and more Wine For Dummies, Fourth Edition is not just a great resource and reference, it's a good read. It's full-bodied, yet light...rich, yet crisp...robust, yet refreshing....

    In 1774, at the age of seventeen, Georgiana achieved immediate celebrity by marrying one of England's richest and most influential aristocrats, the Duke of Devonshire. Launched into a world of wealth and power, she quickly became the queen of fashionable society, adored by the Prince of Wales, a dear friend of Marie-Antoinette, and leader of the most important salon of her time. Not content with the role of society hostess, she used her connections to enter politics, eventually becoming more influential than most of the men who held office. Her good works and social exploits made her loved by the multitudes, but Georgiana's public success, like Diana's, concealed a personal life that was fraught with suffering. The Duke of Devonshire was unimpressed by his wife's legendary charms, preferring instead those of her closest friend, a woman with whom Georgiana herself was rumored to be on intimate terms. For over twenty years, the three lived together in a jealous and uneasy ménage à trois, during which time both women bore the Duke's children—as well as those of other men.Foreman's descriptions of Georgiana's uncontrollable gambling, all-night drinking, drug taking, and love affairs with the leading politicians of the day give us fascinating insight into the lives of the British aristocracy in the era of the madness of King George III, the American and French revolutions, and the defeat of Napoleon. A gifted young historian whom critics are already likening to Antonia Fraser, Amanda Foreman draws on a wealth of fresh research and writes colorfully and penetratingly about the fascinating Georgiana, whose struggle against her own weaknesses, whose great beauty and flamboyance, and whose determination to play a part in the affairs of the world make her a vibrant, astonishingly contemporary figure.

     Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks-and the ultimate mixologist's guide-in this engaging homage to Jerry Thomas, father of the American bar. Wondrich reveals never-before-published details and stories about this larger-than-life nineteenth-century figure, along with definitive recipes for 100 punches, cocktails, sours, fizzes, toddies, slings, and other essential drinks, plus twenty new recipes from today's top mixologists, created exclusively for this book. This colorful and good-humored volume is a mustread for anyone who appreciates the timeless appeal of a well-made drink-and the uniquely American history behind it.

    Presented as a meal, each chapter represents a different course or garnish. Borrowing from Byron's classic poem "Don Juan" for her title ("Since Eve ate apples, much depends on dinner"), writer Margaret Visser looks to the most ordinary American dinner for her subject - corn on the cob with butter and salt, roast chicken with rice, salad dressed in lemon juice and olive oil, and ice cream - submerging herself in the story behind each food. In this indulgent and perceptive guide we hear the history of Corn Flakes, why canned California olives are so unsatisfactory (they're picked green, chemically blackened, then sterilized), and the fact that in Africa, citrus fruit is eaten rind and all. For food lovers of all kinds, this unexpectedly funny and serious book is a treasure of information, shedding light on one of our most favorite pastimes.

    Chocolate was consumed unrefined and unprocessed as a rather bitter, fatty drink for the wealthy elite until the late 19th century, when the Swiss discovered a way to blend it with milk and unleashed a product that would conquer every market in the world. Thereafter, one of the great global business rivalries unfolded as each chocolate maker attempted to dominate its domestic market and innovate new recipes for chocolate that would set it apart from its rivals. The contest was full of dramatic contradictions: The Cadburys were austere Quakers who found themselves making millions from an indulgent product; Kitty Hershey could hardly have been more flamboyant yet her husband was moved by the Cadburys tradition of philanthropy. Each was a product of their unique time and place yet they shared one thing: they want to make the best chocolate in the world.

    This book's 100 recipes include many Caribbean favourites, often modernized with a delicious twist.

    Brillat-Savarin (1783-1833) made famous the aphorism, "Tell me what you eat, and I'll tell you who you are." He believed that food defines a nation.

    She introduces us to men and women from all walks of life: gentlewoman Anne Dormer in her stately Oxfordshire mansion, bachelor clerk and future novelist Anthony Trollope in his dreary London lodgings, genteel spinsters keeping up appearances in two rooms with yellow wallpaper, servants with only a locking box to call their own.Vickery makes ingenious use of upholsterer’s ledgers, burglary trials, and other unusual sources to reveal the roles of house and home in economic survival, social success, and political representation during the long eighteenth century.

    Written by an expert from the West Coast, where America’s craft beer movement got its start, The Beer Bible is the ultimate reader- and drinker-friendly guide to all the world’s beers. No other book of this depth and scope approaches the subject of beer in the same way that beer lovers do—by style, just as a perfect pub menu is organized—and gets right to the pleasure of discovery, knowledge, and connoisseurship. Divided into four major families—ales, lagers, wheat beers, and tart and wild ales—there’s everything a beer drinker wants to know about the hundreds of different authentic types of brews, from bitters, bocks, and IPAs to weisses, milk stouts, lambics, and more. Each style is a chapter unto itself, delving into origins, ingredients, description and characteristics, substyles, and tasting notes, and ending with a recommended list of the beers to know in each category. Hip infographics throughout make the explanation of beer’s flavors, brewing methods, ingredients, labeling, serving, and more as immediate as it is lively. The book is written for passionate beginners, who will love its “if you like X, try Y” feature; for intermediate beer lovers eager to go deeper; and for true geeks, who will find new information on every page. History, romance, the art of tasting, backstories and anecdotes, appropriate glassware, bitterness units, mouthfeel, and more—it’s all here. Plus a primer on pairing beer and food using the three Cs— complement, contrast, or cut. It’s the book that every beer lover will read with pleasure, and use with even more.

    She had an unquenchable thirst to learn more about "the drink" and set out on an ambitious itinerary researching its history. Combining comprehensive research with informal narrative, Hopkins entertains and educates the readers on whiskey's place in the history of the world. She visited historians and pub owners, went to distilleries owned by corporations who sell thousands of gallons per day, and artisans who sell thousands of gallons per year, and interviewed the aficionados and the common drinkers, because one of the best aspects of whiskey is not just its taste, but the stories about the drink that are told around the bar. As an added bonus, she discusses the fine art of distilling, the proper ways to drink whiskey, and provides tasting notes on different brands, all in the hope of discovering the best shot of the liquor.

    As Curator of Books at Harvard University's Schlesinger Library, Haber has access to more than 16,000 cookbooks from which she has drawn inspiring and often surprising cooking stories from the 1840s to the present: a Confederate Jewish woman's ancestral chicken soup which helped improve institutional food overall; the well-groomed, upright "Harvey Girl" waitresses who helped civilize America's western frontier; and the Graham Cracker, which was created by a fanatic Seventh-Day Adventist trying to curb sexual appetites. With recipes throughout, Haber's fascinating survey adds a delicious new dimension to America's cultural heritage.

    Her cousin, Robert Carey, immediately rode like a demon to Scotland to take the news to James VI. The cataclysmic time of the Stuarts had come and the son of Mary Queen of Scots left Edinburgh for London to claim his throne as James I of England. Diaries and notes written in 1603 describe how a resurgence of the plague killed nearly 40,000 people. Priests blamed the sins of the people for the pestilence, witches were strangled and burned and plotters strung up on gate tops. But not all was gloom and violence. From a ship's log we learn of the first precious cargoes of pepper arriving from the East Indies after the establishment of a new spice route; Sharkespeare was finishing Othello and Ben Jonson wrote furiously to please a nation thirsting for entertainment. 1603 was one of the most important and interesting years in British history. Christopher Lee, acclaimed author of This Sceptred Isle, unfolds its story from first-hand accounts and original documents to mirror the seminal year in which Britain moved from Tudor medievalism towards the wars, republicanism and regicide that lay ahead.

    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.