In January 2010, Aubert de Villaine, the famed proprietor of the Domaine de la Romance-Conti, the tiny, storied vineyard that produces the most expensive, exquisite wines in the world, received an anonymous note threatening the destruction of his priceless vines by poison-a crime that in the world of high-end wine is akin to murder-unless he paid a one million euro ransom. Villaine believed it to be a sick joke, but that proved a fatal miscalculation and the crime shocked this fabled region of France. The sinister story that Vanity Fair journalist Maximillian Potter uncovered would lead to a sting operation by some of France's top detectives, the primary suspect's suicide, and a dramatic investigation. This botanical crime threatened to destroy the fiercely traditional culture surrounding the world's greatest wine.Shadows in the Vineyard takes us deep into a captivating world full of fascinating characters, small-town French politics, an unforgettable narrative, and a local culture defined by the twinned veins of excess and vitality and the deep reverent attention to the land that runs through it.

    Born in alchemists’ stills and monastery kitchens, its earliest incarnations were juniper flavored medicines used to prevent plague, ease the pains of childbirth, even to treat a lack of courage.In The Book of Gin, Richard Barnett traces the life of this beguiling spirit, once believed to cause a �new kind of drunkenness.” In the eighteenth century, gin-craze debauchery (and class conflict) inspired Hogarth’s satirical masterpieces �Gin Lane” and �Beer Street.” In the nineteenth century, gin was drunk by Napoleonic War naval heroes, at lavish gin palaces, and by homesick colonials, who mixed it with their bitter anti-malarial tonics. In the early twentieth century, the illicit cocktail culture of prohibition made gin � often dangerous bathtub gin—fashionable again. And today, with the growth of small�batch distilling, gin has once-again made a comeback.Wide-ranging, impeccably researched, and packed with illuminating stories, The Book of Gin is lively and fascinating, an indispensible history of a complex and notorious drink.

    All you need is the know-how.               That’s where Emma Christensen comes in, distilling a wide variety of projects—from mead to kefir to sake—to their simplest forms, making the process fun and accessible for homebrewers. All fifty-plus recipes in True Brews stem from the same basic techniques and core equipment, so it’s easy for you to experiment with your favorite flavors and add-ins once you grasp the fundamentals.               Covering a tantalizing range of recipes, including Coconut Water Kefir, Root Beer, Honey–Green Tea Kombucha, Pear Cider, Gluten-Free Pale Ale, Chai-Spiced Mead, Cloudy Cherry Sake, and Plum Wine, these fresh beverages make impressive homemade offerings for hostess gifts, happy hours, and thirsty friends alike.

    E. Lendon surveys a millennium of warfare to discover how militaries change—and don’t change—and how an army’s greatness depends on its use of the past. Noting this was an age that witnessed few technological advances, J. E. Lendon shows us that the most successful armies were those that made the most effective use of cultural tradition. Ancient combat moved forward by looking backward for inspiration—the Greeks, to Homer; the Romans, to the Greeks and to their own heroic past. The best ancient armies recruited soldiers from societies with strong competitive traditions; and the best ancient leaders, from Alexander to Julius Caesar, called upon those traditions to encourage ferocious competition at every rank.Ranging from the Battle of Champions between Sparta and Argos in 550 B.C. through Julian’s invasion of Persia in A.D. 363, Soldiers and Ghosts brings to life the most decisive military contests of ancient Greece and Rome. Lendon places these battles, and the methods by which they were fought, in a sweeping narrative of ancient military history. On every battlefield, living soldiers fought alongside the ghosts of tradition—ghosts that would inspire greatness for almost a millennium before ultimately coming to stifle it.

    Beginning c.3000 BC with the advent of the first writing system, Van De Mieroop traces the emergence and development of some of the greatest states and powers, stunning cities and major empires, including the Babylonian and Hittite kingdoms, the Assyrian and Persian Empires and the conquests of Alexander the Great. Van De Mieroop's revisions for the 2nd edition aim to make the text even more accessible, and include the very latest research. "This text deserves a place on the shelves of ancient historians and archaeologists, and it will certainly have pride of place in reading lists for courses in Mesopotamian history" - Norman Yoffee.

    

    So much of what people today accept as ancient Irish history--Celtic invaders from Europe turning Ireland into a Celtic nation; St. Patrick driving the snakes from Ireland and converting its people to Christianity--is myth and legend with little basis in reality. The truth is more interesting. The Irish, as the authors show, are not even Celtic in an archaeological sense. And there were plenty of bishops in Ireland before a British missionary called Patrick arrived. But In Search of Ancient Ireland is not simply the story of events from long ago. Across Ireland today are festivals, places, and folk customs that provide a tangible link to events thousands of years past. The authors visit and describe many of these places and festivals, talking to a wide variety of historians, scholars, poets, and storytellers in the very settings where history happened. Thus the book is also a journey on the ground to uncover ten thousand years of Irish identity. In Search of Ancient Ireland is the official companion to the three-part PBS documentary series. With 14 black-and-white photos, 6 b&w illustrations, and 1 map.

    Saxons, Vikings, and Celts, which resulted from a systematic ten-year DNA survey of more than 10,000 volunteers, traces the true genetic makeup of the British Isles and its descendants, taking readers from the Pontnewydd cave in North Wales to the resting place of "The Red Lady" of Paviland and the tomb of King Arthur. Genealogy has become a popular pastime of Americans interested in their heritage, and this is the perfect work for anyone interested in finding their heritage in England, Scotland, or Ireland.

    David Abulafia's The Great Sea is the first complete history of the Mediterranean, from the erection of temples on Malta around 3500 BC to modern tourism. Ranging across time and the whole extraordinary space of the Mediterranean from Gibraltar to Jaffa, Genoa to Tunis, and bringing to life pilgrims, pirates, sultans and naval commanders, this is the story of the sea that has shaped much of world history.

    It encompasses royal feasts and street food, the skinning of eels and the making of strawberry jelly, mixing tales of culinary stars with those of the invisible hordes cooking in kitchens across the land. Beginning before Roman times, the book journeys through the ingredients, equipment, kitchens, feasts, fads, and famines of the British. It covers the piquancy of Norman cuisine, the influx of undreamed-of spices and new foods from the East and the New World, the Tudor pumpkin pie that journeyed with the founding fathers to become America's national dish, the austerity of rationing during World War II, and the birth of convenience foods and take-away, right up to the age of Nigella Lawson, Heston Blumenthal, and Jamie Oliver. The first trade book to tell the story of British cooking-which is, of course, the history that led up to American colonial cooking as well-Taste shows that kitchens are not only places of steam, oil, and sweat, but of politics, invention, cultural exchange, commerce, conflict, and play.

    The development of portable, preserved food enabled the great explorers to travel into the unknown and gradually map the planet, facilitated the conquest of new territories, and created routes for the expansion of trade and the exchange of knowledge and culture that opened up our world. In Pickled, Potted, and Canned, author Sue Shephard weaves together the stories of the inventors -- and inventions -- in a lively and richly detailed narrative that spans centuries and continents. It is a tale filled with extraordinary characters, old legends, and new revelations: how Attila the Hun and his men "gallop cured" their meat; how cooks became chemists and chemists became cooks and how some even lost their lives, like seventeenth-century statesman and philosopher Francis Bacon, whose death was caused by an experiment with a frozen chicken. From the primitive techniques of drying and salting to the latest methods that have allowed us to feed men in space, Pickled, Potted, and Canned gives us fascinating insights into the histories, cultures, and ingenuity of people inventing new ways to "cheat the seasons."

    150 and c. 750, came to differ from "Classical civilization."These centuries, as the author demonstrates, were the era in which the most deeply rooted of ancient institutions disappeared for all time. By 476 the Roman empire had vanished from western Europe; by 655 the Persian empire had vanished from the Near East.Peter Brown, Professor of History at Princeton University, examines these changes and men's reactions to them, but his account shows that the period was also one of outstanding new beginnings and defines the far-reaching impact both of Christianity on Europe and of Islam on the Near East. The result is a lucid answer to a crucial question in world history; how the exceptionally homogeneous Mediterranean world of c. 200 became divided into the three mutually estranged societies of the Middle Ages: Catholic Western Europe, Byzantium and Islam. We still live with the results of these contrasts.

    But in the past two decades, revolutionaries have stormed its traditional bastions, making their mark—and their fortunes—modernizing the production and marketing of wine. Noble Rot introduces us to the figures who epitomize the changes sweeping Bordeaux—the noble family behind Château d'Yquem; a stonemason turned winemaker whose wine, made in a garage, sells for $100 a bottle; the Maryland-based critic Robert Parker, whose opinion routinely makes or breaks a wine; the New World operations that have used branding to undercut Bordeaux's supremacy—and delves into the mysteries of the legendary classification of 1855.

    And every Star Trek fan knows about Klingon, which was nothing more than a television show's attempt to create a tough-sounding language befitting a warrior race with ridged foreheads. But few people have heard of Babm, Blissymbolics, and the nearly nine hundred other invented languages that represent the hard work, high hopes, and full-blown delusions of so many misguided souls over the centuries. In In The Land of Invented Languages, author Arika Okrent tells the fascinating and highly entertaining history of man's enduring quest to build a better language. Peopled with charming eccentrics and exasperating megalomaniacs, the land of invented languages is a place where you can recite the Lord's Prayer in John Wilkins's Philosophical Language, say your wedding vows in Loglan, and read Alice's Adventures in Wonderland in Lojban. A truly original new addition to the booming category of language books, In The Land of Invented Languages will be a must-have on the shelves of all word freaks, grammar geeks, and plain old language lovers.

    A cookbook designed to recreate the atmosphere of dining on the famous, doomed luxury liner serves up such recipes as Lobster Thermidor, Quail's Eggs in Aspic with Caviar, and Poached Salmon with Dilled Mousseline Sauce and Cucumber.