Have it powdered or granulated, by the teaspoon or cube, dark brown or light brown, refined or raw. Taste it in a thick slice of birthday cake, a palmful of chocolate candies, or a snifter of dark rum. Whatever the form, whatever the treat - sugar drives us wild like nothing else. It’s lingered on our tongues for millennia and found its way into almost every household in the world. Alas, the history of sugar is far from sweet. Long before it was linked to America’s obesity epidemic, sugar was fueling the dark forces of exploitation, colonization, conquest, and slavery. More than just candy and cake, sugar has drastically altered the diets, cultures, and economies of the modern world. How can we love sugar while having a healthy relationship with its bittersweet history? From the earliest cultivation of sugarcane in Asia, to the brutal conditions on colonial sugar plantations, to the multibillion-dollar industry that dominates our grocery aisles today, The History of Sugar offers you a host of surprising insights into human nature. As historian Kelley Fanto Deetz reveals in her fascinating Audible Original, our relationship to this commodity showcases its incredible capacity to lure, to addict, to transform humans to bow to its sweetness at almost all costs - and still bring us together in moments of undeniably delicious joy and celebration.

    It is also a detailed overview of more than 500 of the greatest beers from around the world, with sections devoted to major beer-producing countries and regions, including information on craft brewing, emerging markets, extreme beers, future-trend forecasts, and more.

    Make yourself a Mai Tai, put your favorite exotica record on the hi-fi, and prepare to lose yourself in the fantastical world of tiki, one of the most alluring—and often misunderstood—movements in American cultural history. Martin and Rebecca Cate, founders and owners of Smuggler’s Cove (the most acclaimed tiki bar of the modern era) take you on a colorful journey into the lore and legend of tiki: its birth as an escapist fantasy for Depression-era Americans; how exotic cocktails were invented, stolen, and re-invented; Hollywood starlets and scandals; and tiki’s modern-day revival. Featuring more than 100 delicious recipes (original and historic), plus a groundbreaking new approach to understanding rum, Smuggler’s Cove is the magnum opus of the contemporary tiki renaissance. Whether you’re looking for a new favorite cocktail, tips on how to trick out your home tiki grotto, help stocking your bar with great rums, or inspiration for your next tiki party, Smuggler’s Cove has everything you need to transform your world into a Polynesian Pop fantasia.

    The so-called divinities of Olympus have not a single worshipper among living men. They belong now not to the department of theology, but to those of literature and taste. There they still hold their place, and will continue to hold it, for they are too closely connected with the finest productions of poetry and art, both ancient and modern, to pass into oblivion.

    Marnie Old and Sam Calagione divulge the secrets of their trades (sommelier and brewmaster, respectively) in this fully illustrated instruction book on how to successfully pair both beer and wine with a wide variety of foods.

    A ten-volume analysis of the rise and fall of human civilizations, it is a work of breath-taking breadth and vision. D.C. Somervell's abridgement, in two volumes, of this magnificent enterprise, preserves the method, atmosphere, texture, and, in many instances, the very words of the original. Originally published in 1947 and 1957, these two volumes are themselves a great historical achievement.Volume 1, which abridges the first six volumes of Toynbee's study, includes the Introduction, The Geneses of Civilizations, and The Disintegrations of Civilizations. Volume 2, an abridgement of Volumes VII-X, includes sections on Universal States, Universal churches, Heroic Ages, Contacts Between Civilizations in Space, Contacts Between Civilizations in Time, Law and Freedom in History, The Prospects of the Western Civilization, and the Conclusion.Of Somervell's work, Toynbee wrote, "The reader now has at his command a uniform abridgement of the whole book, made by a clear mind that has not only mastered the contents but has entered into the writer's outlook and purpose."

    A celebratory volume of writings by the late author of Lucky Jim includes favorite pieces on such topics as hangovers, food-and-drink combinations, and (presumably) how to avoid getting drunk, in a collection complemented by cocktail recipes.

    Highly recommended.” —Library Journal (STARRED REVIEW)Go on a fun, flavorful tour through the world of craft brews with one of the most unique and fascinating voices in beer today. It's a great time to be a beer drinker, but also the most confusing, thanks to the dizzying array of available draft beers. Expert Joshua Bernstein comes to the rescue with The Complete Beer Course, demystifying the sudsy stuff and breaking down the elements that make a beer's flavor spin into distinctively different and delicious directions. Structured around a series of easy-to-follow classes, his course hops from lagers and pilsners to hazy wheat beers, Belgian-style abbey and Trappist ales, aromatic pale ales and bitter IPAs, roasty stouts, barrel-aged brews, belly-warming barley wines, and mouth-puckering sour ales. There is even a class on international beer styles and another on pairing beer with food and starting your own beer cellar. Through suggested, targeted tastings, you'll learn when to drink down-and when to dump those suds down a drain.

    Over the course of 48 richly detailed lectures, Professor Garland covers the breadth and depth of human history from the perspective of the so-called ordinary people, from its earliest beginnings through the Middle Ages.The past truly comes alive as you take a series of imaginative leaps into the world of history's anonymous citizens, people such as a Greek soldier marching into battle in the front row of a phalanx; an Egyptian woman putting on makeup before attending an evening party with her husband; a Greek citizen relaxing at a drinking party with the likes of Socrates; a Roman slave captured in war and sent to work in the mines; and a Celtic monk scurrying away with the Book of Kells during a Viking invasion.Put yourself in the sandals of ordinary people and discover what it was like to be among history's 99%. What did these everyday people do for a living? What was their home like? What did they eat? What did they wear? What did they do to relax? What were their beliefs about marriage? Religion? The afterlife?This extraordinary journey takes you across space and time in an effort to be another person - someone with whom you might not think you have anything at all in common - and come away with an incredible sense of interconnectedness. You'll see the range of possibilities of what it means to be human, making this a journey very much worth taking.

    Adam Leith Gollner weaves business, science, and travel into a riveting narrative about one of earth’s most desired foods.Readers will discover why even though countless exotic fruits exist in nature, only several dozen varieties are vailable in supermarkets. Gollner explores the political machinations of multinational fruit corporations, exposing the hidden alliances between agribusiness and government and what that means for public health. He traces the life of mass-produced fruits – how they are created, grown, and marketed, and he explores the underworld of fruits that are inaccessible, ignored, and even forbidden in the Western world.Gollner draws readers into a Willy Wonka-like world with mangoes that taste like piña coladas, orange cloudberries, peanut butter fruits, and the miracle fruit that turns everything sour sweet, making lemons taste like lemonade. Peopled with a varied and bizarre cast of characters – from smugglers to explorers to inventors – this extraordinary book unveils the hidden universe of fruit.

    Kamp, a writer and editor for GQ and Vanity Fair, chronicles the amazing transformation from the overcooked vegetables and scary gelatin salads of yore to the current heyday of free-range chickens, extra-virgin olive oil, Whole Foods, Starbucks, and that breed of human known as the foodie.

    As a result, early medieval history is much more fragmented, and there have been few convincing syntheses of socio-economic change in the post-Roman world since the 1930s. In recent decades, the rise of early medieval archaeology has also transformed our source-base, but this has not been adequately integrated into analyses of documentary history in almost any country.In Framing the Early Middle Ages Chris Wickham aims at integrating documentary and archaeological evidence together, and also, above all, at creating a comparative history of the period 400-800, by means of systematic comparative analyses of each of the regions of the latest Roman and immediately post-Roman world, from Denmark to Egypt (only the Slav areas are left out). The book concentrates on classic socio-economic themes, state finance, the wealth and identity of the aristocracy, estate management, peasant society, rural settlement, cities, and exchange. These are only a partial picture of the period, but they are intended as a framing for other developments, without which those other developments cannot be properly understood.Wickham argues that only a complex comparative analysis can act as the basis for a wider synthesis. Whilst earlier syntheses have taken the development of a single region as 'typical', with divergent developments presented as exceptions, this book takes all different developments as typical, and aims to construct a synthesis based on a better understanding of difference and the reasons for it. This is the most ambitious and original survey of the period ever written.

    In various forms, spices have served as appetizers, digestives, antiseptics, therapeutics, tonics, and aphrodisiacs. Dangerous Tastes explores the captivating history of spices and aromatics: the fascination that they have aroused in us, and the roads and seaways by which trade in spices has gradually grown. Andrew Dalby, who has gathered information from sources in many languages, explores each spice, interweaving its general history with the story of its discovery and various uses. Dalby concentrates on traditional spices that are still part of world trade: cinnamon, cloves, ginger, pepper, saffron, and chili. He also discusses aromatics that are now little used in food but still belong to the spice trade and to traditional medicine: frankincense, myrrh, aloes-wood, balsam of Mecca. In addition, Dalby considers spices that were once important but that now are almost forgotten: long pepper, cubebs, grains of Paradise. Dangerous Tastes relates how the Aztecs, who enjoyed drinking hot chocolate flavored with chili and vanilla, sometimes added annatto (a red dye) to the drink. This not only contributed to the flavor but colored the drinker's mouth red, a reminder that drinking cacao was, in Aztec thought, parallel with drinking blood. In the section on ambergris, Dalby tells how different cultures explained the origin of this substance: Arabs and Persians variously thought of it as solidified sea spray, a resin that sprung from the depths of the sea, or a fungus that grows on the sea bed as truffles grow on the roots of trees. Some Chinese believed it was the spittle of sleeping dragons. Dalby has assembled a wealth of absorbing information into a fertile human history that spreads outward with the expansion of human knowledge of spices worldwide.

    It was the battle that countless armies tried to imitate, most notably in World Wars I & II, the battle that obsessed military minds. Yet no general ever matched Hannibal's unexpected, innovative & brutal military victory--the costliest day of combat for any army in history. Robert L. O'Connell, an admired military historian, now tells the whole story of Cannae, giving a stirring account of this apocalyptic battle of the 2nd Punic War, its causes & consequences. O'Connell shows how a restive Rome amassed a giant army to punish Carthage's commander, who'd dealt them deadly blows at Trebia & Lake Trasimene, & how Hannibal outwitted enemies that outnumbered him. He describes Hannibal's strategy of blinding his opponents with sun & dust, enveloping them in a deadly embrace & sealing their escape, before launching a massive knife fight that would kill 48,000 men in close contact. The Ghosts of Cannae then conveys how this disastrous pivot point in Rome's history ultimately led to the republic's resurgence & the creation of its empire. Piecing together decayed shreds of ancient reportage, the author paints powerful portraits of the leading players: Hannibal, resolutely sane & uncannily strategic; Varro, Rome's co-consul scapegoated for the loss; & Scipio Africanus, the surviving, self-promoting Roman military tribune who would one day pay back Hannibal at Zama in N. Africa. Finally, O'Connell reveals how Cannae's legend has inspired & haunted military leaders ever since, & the lessons it teaches. Superbly researched, written with erudite wit, The Ghosts of Cannae is the definitive account of a battle whose history still resonates.

    No longer is the choice simply red or white, or wines from California, France, or Italy. The typical shopper today has access to wines from those regions plus South Africa, Chile, Argentina, New Zealand, and Australia. If that isn’t confusing enough, Asian, Creole, and Latin American dishes might find their way onto the same table. Perfect Pairings, by well-known Master Sommelier and respected restaurant industry veteran Evan Goldstein, provides straightforward, practical advice for how to pair wine with each meal. The quintessential resource for matching wine and food, Perfect Pairings acts as a guide to wine, wine terminology, and wine-growing regions as well as a cooking guide: this versatile coffee table book includes 58 companion recipes developed by celebrated chef Joyce Goldstein that showcase each type of wine.Perfect Pairings combines in-depth explorations of twelve grape varietals, sparkling wines, and dessert wines with guidance about foods that enhance the wide range of styles for each varietal. Whether the Chardonnay is earthy and flinty, or rich, buttery, and oak-infused; whether the Pinot Noir fruity and tropical, or aged and mature, Goldstein explains how to match it with dishes that will make the wine sing. His clear, educational, and entertaining approach towards intimidating gastronomical questions provides information for all readers, professional and amateur chefs alike. * 16 full-color photos * Six seasonal and special occasion menus * Tips for enhancing food and wine experiences, both at home and in restaurants * Glossary of wine terminology * Overview of the world’s primary wine-growing regions * Recommendations of more than five hundred wines, ranging in price from everyday to splurge