Here is France for the traveler, the chef, and the connoisseur of fine prose. Maps and b & w line drawings throughout.

    The fully articulated skeleton of a female saint, dressed in an intricate costume of silk brocade and gold lace, withered fingers glittering with colorful rubies, emeralds, and pearls this is only one of the specially photographed relics featured in Heavenly Bodies. In 1578 news came of the discovery in Rome of a labyrinth of underground tombs, which were thought to hold the remains of thousands of early Christian martyrs. Skeletons of these supposed saints were subsequently sent to Catholic churches and religious houses in German-speaking Europe to replace holy relics that had been destroyed in the wake of the Protestant Reformation. The skeletons, known as the catacomb saints, were carefully reassembled, richly dressed in fantastic costumes, wigs, crowns, jewels, and armor, and posed in elaborate displays inside churches and shrines as reminders to the faithful of the heavenly treasures that awaited them after death. Paul Koudounaris gained unprecedented access to religious institutions to reveal these fascinating historical artifacts. Hidden for over a century as Western attitudes toward both the worship of holy relics and death itself changed, some of these ornamented skeletons appear in publication here for the first time."

    But behind it all, there is an even more fundamental driver: Food.In Animal, Vegetable, Junk, trusted food authority Mark Bittman offers a panoramic view of how the frenzy for food has driven human history to some of its most catastrophic moments, from slavery and colonialism to famine and genocide—and to our current moment, wherein Big Food exacerbates climate change, plunders our planet, and sickens its people. Even still, Bittman refuses to concede that the battle is lost, pointing to activists, workers, and governments around the world who are choosing well-being over corporate greed and gluttony, and fighting to free society from Big Food’s grip.Sweeping, impassioned, and ultimately full of hope, Animal, Vegetable, Junk reveals not only how food has shaped our past, but also how we can transform it to reclaim our future.

    Treasured by the ancient Mexicans, cochineal was sold in the great Aztec marketplaces, where it attracted the attention of the Spanish conquistadors in 1519. Shipped to Europe, the dye created a sensation, producing the brightest, strongest red the world had ever seen. Soon Spain's cochineal monopoly was worth a fortune. Desperate to find their own sources of the elusive dye, the English, French, Dutch, and other Europeans tried to crack the enigma of cochineal. Did it come from a worm, a berry, a seed? Could it be stolen from Mexico and transplanted to their own colonies? Pirates, explorers, alchemists, scientists, and spies—all joined the chase for cochineal, a chase that lasted more than three centuries. A Perfect Red tells their stories—true-life tales of mystery, empire, and adventure, in pursuit of the most desirable color on earth.

    Yet candy accounts for only 6 percent of the added sugar in the American diet. And at least it's honest about what it is—a processed food, eaten for pleasure, with no particular nutritional benefit. So why is candy considered especially harmful, when it's not so different from the other processed foods, from sports bars to fruit snacks, that line supermarket shelves? How did our definitions of food and candy come to be so muddled? And how did candy come to be the scapegoat for our fears about the dangers of food?In Candy: A Century of Panic and Pleasure, Samira Kawash tells the fascinating story of how candy evolved from a luxury good to a cheap, everyday snack. After candy making was revolutionized in the early decades of mass production, it was celebrated as a new kind of food for energy and enjoyment. Riding the rise in snacking and exploiting early nutritional science, candy was the first of the panoply of "junk foods" that would take over the American diet in the decades after the Second World War—convenient and pleasurable, for eating anytime or all the time.And yet, food reformers and moral crusaders have always attacked candy, blaming it for poisoning, alcoholism, sexual depravity and fatal disease. These charges have been disproven and forgotten, but the mistrust of candy they produced has never diminished. The anxiety and confusion that most Americans have about their diets today is a legacy of the tumultuous story of candy, the most loved and loathed of processed foods.Candy is an essential, addictive read for anyone who loves lively cultural history, who cares about food, and who wouldn't mind feeling a bit better about eating a few jelly beans.

    MIRANDA, JR. The true story of how a group of chefs fed hundreds of thousands of hungry Americans after Hurricane Maria and touched the hearts of many more Chef José Andrés arrived in Puerto Rico four days after Hurricane Maria ripped through the island. The economy was destroyed and for most people there was no clean water, no food, no power, no gas, and no way to communicate with the outside world. Andrés addressed the humanitarian crisis the only way he knew how: by feeding people, one hot meal at a time. From serving sancocho with his friend José Enrique at Enrique’s ravaged restaurant in San Juan to eventually cooking 100,000 meals a day at more than a dozen kitchens across the island, Andrés and his team fed hundreds of thousands of people, including with massive paellas made to serve thousands of people alone.. At the same time, they also confronted a crisis with deep roots, as well as the broken and wasteful system that helps keep some of the biggest charities and NGOs in business. Based on Andrés’s insider’s take as well as on meetings, messages, and conversations he had while in Puerto Rico, We Fed an Island movingly describes how a network of community kitchens activated real change and tells an extraordinary story of hope in the face of disasters both natural and man-made, offering suggestions for how to address a crisis like this in the future. Beyond that, a portion of the proceeds from the book will be donated to the Chef Relief Network of World Central Kitchen for efforts in Puerto Rico and beyond.

    We learn how various ethnic cuisines formerly protected their traditional consumers from both infectious and nutrition-related diseases.

    The magic mushroom was rediscovered only fifty years ago but has accumulated all sorts of folktales and urban legends along the way. In this timely and definitive study, Andy Letcher strips away the myths to get at the true story of how hallucinogenic mushrooms, once shunned in the West as the most pernicious of poisons, came to be the illicit drug of choice.Chronicling the history of the magic mushroom, from its use by the Aztecs of Central America and the tribes of Siberia through to the present day, Letcher takes a critical and humorous look at the drug's more recent manifestations. Since the 1970s scientists and others in major Western nations, the United States and the United Kingdom in particular, have identified hundreds of hallucinogenic species, isolated their active ingredients, learned how to cultivate them on an industrial scale, and spread them around the world. More than any other civilization that has come before us, and despite all the myths we have built, we, by all rights, are the true magic mushroom enthusiasts.Informative, lively and impeccably researched, Shroom presents a unique and engaging study of this most extraordinary of psychedelic drugs.

    They carve pumpkins and play pranks, and the braver ones watch scary movies and go on ghost tours. There are parades, fireworks displays, cornfield mazes, and haunted houses—and, most important, copious amounts of bite-sized candy. The popularity of Halloween has spread around the globe to places as diverse as Russia, China, and Japan, but its association with death and the supernatural and its inevitable commercialization has made it one of our most misunderstood holidays. How did it become what it is today? In Trick or Treat, Halloween aficionado Lisa Morton provides a thorough history of this spooky day. She begins by looking at how holidays like the Celtic Samhain, a Gaelic harvest festival, have blended with the British Guy Fawkes Day and the Catholic All Souls’ Day to produce the modern Halloween, and she explains how the holiday was reborn in America, where costumes and trick-or-treat rituals have become new customs. Morton takes into account the influence of related but independent holidays, especially the Mexican Day of the Dead, as well as the explosion in popularity of haunted attractions and the impact of such events as 9/11 and the economic recession on the celebration today. Trick or Treat also examines the effect Halloween has had on popular culture through the literary works of Washington Irving and Ray Bradbury, films like Halloween and The Nightmare Before Christmas, and television shows such as Buffy the Vampire Slayer and The Simpsons. Considering the holiday in the context of its worldwide popularity for the first time, this book will be a treat for any Halloween lover.

    Since the first thread was spun, the need for textiles has driven technology, business, politics, and culture.In The Fabric of Civilization, Virginia Postrel synthesizes groundbreaking research from archaeology, economics, and science to reveal a surprising history. From Minoans exporting wool colored with precious purple dye to Egypt, to Romans arrayed in costly Chinese silk, the cloth trade paved the crossroads of the ancient world. Textiles funded the Renaissance and the Mughal Empire; they gave us banks and bookkeeping, Michelangelo's David and the Taj Mahal. The cloth business spread the alphabet and arithmetic, propelled chemical research, and taught people to think in binary code.Assiduously researched and deftly narrated, The Fabric of Civilization tells the story of the world's most influential commodity.

    The desire to own the skulls of the famous, for study, for sale, for public (and private) display, seems to be instinctual and irresistible in some people. The rise of phrenology at the beginning of the 19th century only fed that fascination with the belief that genius leaves its mark on the very shape of the head.

    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.

    Incredibly efficient at converting almost any organic matter into nourishing, delectable protein, swine are nothing short of a gastronomic godsend—yet their flesh is banned in many cultures, and the animals themselves are maligned as filthy, lazy brutes.As historian Mark Essig reveals in Lesser Beasts, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What’s more, he argues, we ignore our historic partnership with these astonishing animals at our peril. Tracing the interplay of pig biology and human culture from Neolithic villages 10,000 years ago to modern industrial farms, Essig blends culinary and natural history to demonstrate the vast importance of the pig and the tragedy of its modern treatment at the hands of humans. Pork, Essig explains, has long been a staple of the human diet, prized in societies from Ancient Rome to dynastic China to the contemporary American South. Yet pigs’ ability to track down and eat a wide range of substances (some of them distinctly unpalatable to humans) and convert them into edible meat has also led people throughout history to demonize the entire species as craven and unclean. Today’s unconscionable system of factory farming, Essig explains, is only the latest instance of humans taking pigs for granted, and the most recent evidence of how both pigs and people suffer when our symbiotic relationship falls out of balance.An expansive, illuminating history of one of our most vital yet unsung food animals, Lesser Beasts turns a spotlight on the humble creature that, perhaps more than any other, has been a mainstay of civilization since its very beginnings—whether we like it or not.

    150 full-color photos.

    A mysterious lodestone whose powers affected metal was known to the Chinese emperor. When this piece of metal was suspended in water, it always pointed north. This unexplainable occurrence led to the stone's use in feng shui, the Chinese art of finding the right location. However, it was the Italians, more than a thousand years later, who discovered the ultimate destiny of the lodestone and unleashed its formidable powers. In Amalfi sometime in the twelfth century, the compass was born, crowning the Italians as the new rulers of the seas and heralding the onset of the modern world. Retracing the roots of the compass and sharing the fascinating story of navigation through the ages, The Riddle of the Compass is Aczel at his most entertaining and insightful.