Lee stood under an apple tree to dispatch his surrender to General Grant. Do you know what he was eating when he surrendered?Prepare a picnic of lemonade, raspberry shrub, mint julep, fried chicken, ham sandwiches, potato salad with boiled dressing, cold slaw, soda biscuits and quince marmalade to observe one of the many Civil War re-enactments throughout the United States.Enjoy eating tea cakes while viewing more than 150 full-color photos of replica Civil War items, re-enactors portraying Abraham Lincoln, Generals Custer, Lee and Grant, foods and recipes inspired by the nineteenth century.Share in the Union’s Thanksgiving holiday by preparing recipes from the chapter, Siege at Petersburg.Find out what General Grant ate every morning with his breakfast.Roxe Anne Peacock brings the nineteenth century and Civil War era to life through the wonderful photography depicted throughout the book.

    Here, in an enlightening and entertaining cultural study, is a book that puts into context the central role of the penis within Western civilization. Deified by ancient pagan cultures and demonized by the early Roman church, the penis was later secularized by pioneering anatomists such as Leonardo da Vinci. After being measured 'scientifically' in an effort to subjugate some races while elevating others, the organ was psychoanalysed by Sigmund Freud. Now, after being politicized by feminism and exploited in countless ways by pop culture, Friedman shows how the arrival of erection industry products such as Viagra is more than a health or business story. It is the latest chapter in one of the longest sagas in human history: the story of man's relationship with his penis.

    Farmers patrol their fields with rifles and fear losing trade secrets to spies. Hunters plant poisoned meatballs to eliminate rival truffle-hunting dogs. Naive buyers and even knowledgeable experts are duped by liars and counterfeits. This exposé documents the dark, sometimes deadly crimes at each level of the truffle’s path from ground to plate, making sense of an industry that traffics in scarcity, seduction, and cash.

    Most had never left home, never experienced a different culture. None had any guarantee of success. That they achieved so much for themselves and their country profoundly altered American history. As David McCullough writes, "Not all pioneers went west." Elizabeth Blackwell, the first female doctor in America, was one of this intrepid band. Another was Charles Sumner, who enrolled at the Sorbonne because of a burning desire to know more about everything. There he saw black students with the same ambition he had, and when he returned home, he would become the most powerful, unyielding voice for abolition in the U.S. Senate, almost at the cost of his life. Two staunch friends, James Fenimore Cooper and Samuel F. B. Morse, worked unrelentingly every day in Paris, Cooper writing and Morse painting what would be his masterpiece. From something he saw in France, Morse would also bring home his momentous idea for the telegraph. Pianist Louis Moreau Gottschalk from New Orleans launched his spectacular career performing in Paris at age 15. George P. A. Healy, who had almost no money and little education, took the gamble of a lifetime and with no prospects whatsoever in Paris became one of the most celebrated portrait painters of the day. His subjects included Abraham Lincoln. Medical student Oliver Wendell Holmes wrote home of his toil and the exhilaration in "being at the center of things" in what was then the medical capital of the world. From all they learned in Paris, Holmes and his fellow "medicals" were to exert lasting influence on the profession of medicine in the United States. Writers Ralph Waldo Emerson, Nathaniel Hawthorne, Mark Twain, and Henry James were all "discovering" Paris, marveling at the treasures in the Louvre, or out with the Sunday throngs strolling the city's boulevards and gardens. "At last I have come into a dreamland," wrote Harriet Beecher Stowe, seeking escape from the notoriety Uncle Tom's Cabin had brought her. Almost forgotten today, the heroic American ambassador Elihu Washburne bravely remained at his post through the Franco-Prussian War, the long Siege of Paris and even more atrocious nightmare of the Commune. His vivid account in his diary of the starvation and suffering endured by the people of Paris (drawn on here for the first time) is one readers will never forget. The genius of sculptor Augustus Saint-Gaudens, the son of an immigrant shoemaker, and of painters Mary Cassatt and John Singer Sargent, three of the greatest American artists ever, would flourish in Paris, inspired by the examples of brilliant French masters, and by Paris itself. Nearly all of these Americans, whatever their troubles learning French, their spells of homesickness, and their suffering in the raw cold winters by the Seine, spent many of the happiest days and nights of their lives in Paris. McCullough tells this sweeping, fascinating story with power and intimacy, bringing us into the lives of remarkable men and women who, in Saint-Gaudens's phrase, longed "to soar into the blue." The Greater Journey is itself a masterpiece.

    Perhaps that is because it is a unique and adaptable drink, consumed in many different varieties by cultures across the globe and in many different settings, from the intricate traditions of Japanese teahouses to the elegant tearooms of Britain to the verandas of the deep South.     In Tea food historianHelen Saberi explores this rich and fascinating history. Saberi looks at the economic and social uses of tea, such as its use as a currency during the Tang Dynasty and 1913 creation of a tea dance called “Thé Dansant” that combined tea and tango. Saberi also explores where and how tea is grown around the world and how customs and traditions surrounding the beverage have evolved from its legendary origins to its present-day popularity.Featuring vivid images of teacups, plants, tearooms, and teahouses as well as recipes for both drinking tea and using it as a flavoring, Tea will engage the senses while providing a history of tea and its uses.

    Why do we love meat to so much that we’re happy to let it kill us?In this witty tour of our love affair with meat, Zaraska takes us to India’s unusual steakhouses, animal sacrifices at temples in Benin, and labs in the Netherlands that grow meat in petri dishess. From the power of advertising to the influence of the meat lobby, and from our genetic makeup to the traditions of our foremothers, she reveals the interplay of forces that keep us hooked on animal protein.Explaining one of the most enduring features of human civilization, Zaraska shows why meat-eating will continue to shape our bodies and our world into the foreseeable future.Kirkus Reviews:"A well-researched, refreshingly optimistic look at a serious issue, free of ideological preconceptions."Mark Kurlansky, bestselling author of Salt and Cod :"Sometimes the secret is asking the right questions. By examining the positive and negative history of meat rather than vegetarianism Marta Zaraska leads us to a thoughtful and broad array of issues. Meathooked is a book people need to read."Richard Wrangham, Ruth B. Moore Professor of Biological Anthropology at Harvard University and author of Catching Fire: How Cooking Made Us Human:"Meathooked bursts with interest all the way from Pleistocene ecology to the politics of modern food production. But Meathooked is more than just a fast-paced tour of the quirks of human carnivory. It is also a well-researched plea for nutritional sanity and ecological common-sense. Marta Zaraska's sparkling argument for a future with a reduced reliance on meat deserves wide attention."Neal D. Barnard, MD, FACCAdjunct Associate Professor of Medicine, George Washington University School of MedicinePresident, Physicians Committee for Responsible Medicine:"This is a book to devour! Meticulously researched and written with a sense of humor, Meathooked illuminates the peculiar love affair that so many people have with meat. How did it start, why is it so pervasive, and inevitably, why does the love affair end badly--from a health standpoint--for so many people?"David Robinson Simon, Author of Meatonomics: How the Rigged Economics of Meat and Dairy Make You Consume Too Much:"We know producing and consuming it is terrible for us, the planet, and billions of farm animals, so what keeps people hooked on meat? Marta Zaraska's fascinating Meathooked provides a lively, compelling look at the many reasons humans are addicted to animal protein. Whether you're a vegan, a hardcore meat-lover, or somewhere in between, this book will help you better understand why you and your loved ones eat what you do."Hal Herzog, Professor of Psychology at Western Carolina University and author of Some We Love, Some We Hate, Some We Eat: Why It’s So Hard to Think Straight About Animals"From the role of meat in the evolution of the human brain to the last meals of death row inmates, from vegan sexuality to why we don’t eat carnivores, Meathooked is a beautifully written and scientifically sound exploration of the complicated relationship between humans and meat. Like The Omnivore’s Dilemma, vegetarians and meat eaters alike will find this book an engaging, provocative ride. And along the way, Marta Zaraska makes an utterly convincing case that our planet cannot survive our growing addiction to animal flesh." Christopher Leonard, author of The Meat Racket, The Secret Takeover of America's Food Business "Meathooked is a fascinating, and often surprising, exploration of the human carnivore. At every step of the way, the story of meat eating is more interesting and more complicated than you'd expect. Zaraska provides convincing, and provocative, evidence that we eat meat today for reasons that few people would imagine. It has less to do with nutrition than with culture, marketing, taste and habit. This is a book that every meat eater should read."

    Would you know one if you held it in your hand?In Dark Archives, Megan Rosenbloom seeks out the historic and scientific truths behind anthropodermic bibliopegy--the practice of binding books in this most intimate covering. Dozens of such books live on in the world's most famous libraries and museums. Dark Archives exhumes their origins and brings to life the doctors, murderers, innocents, and indigents whose lives are sewn together in this disquieting collection. Along the way, Rosenbloom tells the story of how her team of scientists, curators, and librarians test rumored anthropodermic books, untangling the myths around their creation and reckoning with the ethics of their custodianship.A librarian and journalist, Rosenbloom is a member of The Order of the Good Death and a cofounder of their Death Salon, a community that encourages conversations, scholarship, and art about mortality and mourning. In Dark Archives--captivating and macabre in all the right ways--she has crafted a narrative that is equal parts detective work, academic intrigue, history, and medical curiosity: a book as rare and thrilling as its subject.

    The most fatal virus known to science, rabies — a disease that spreads avidly from animals to humans — kills nearly one hundred percent of its victims once the infection takes root in the brain. In this critically acclaimed exploration, journalist Bill Wasik and veterinarian Monica Murphy chart four thousand years of the history, science, and cultural mythology of rabies. From Greek myths to zombie flicks, from the laboratory heroics of Louis Pasteur to the contemporary search for a lifesaving treatment, Rabid is a fresh and often wildly entertaining look at one of humankind’s oldest and most fearsome foes.

    Planted at high elevation in the heart of the Eastern Himalayas, in an area of northern India bound by Nepal to the west, Bhutan to the east, and Sikkim to the north, the linear rows of brilliant green, waist-high shrubs that coat the steep slopes and valleys around this Victorian "hill town" produce only a fraction of the world’s tea, and less than one percent of India’s total. Yet the tea from that limited crop, with its characteristic bright, amber-colored brew and muscatel flavors--delicate and flowery, hinting of apricots and peaches--is generally considered the best in the world.This is the story of how Darjeeling tea began, was key to the largest tea industry on the globe under Imperial British rule, and came to produce the highest-quality tea leaves anywhere in the world. It is a story rich in history, intrigue and empire, full of adventurers and unlikely successes in culture, mythology and religions, ecology and terroir, all set with a backdrop of the looming Himalayas and drenching monsoons. The story is ripe with the imprint of the Raj as well as the contemporary clout of "voodoo farmers" getting world record prices for their fine teas--and all of it beginning with one of the most audacious acts of corporate smuggling in history.But it is also the story of how the industry spiraled into decline by the end of the twentieth century, and how this edenic spot in the high Himalayas seethes with union unrest and a violent independence struggle. It is also a front-line fight against the devastating effects of climate change and decades of harming farming practices, a fight that is being fought in some tea gardens--and, astonishingly, won--using radical methods.Jeff Koehler has written a fascinating chronicle of India and its most sought-after tea. Blending history, politics, and reportage together, along with a collection of recipes that tea-drinkers will love, Darjeeling is an indispensable volume for fans of micro-history and tea fanatics.Darjeeling won the 2016 IACP award for literary food writing and a Gourmand Best in the World prize for book on tea.

    Discover the ingredients and brewing methods that make each variety unique and learn to identify the scents, colors, flavors, and mouthfeel of all the major beer styles. Recommendations for more than 50 types of beer from around the world encourage you to expand your horizons. Uncap the secrets in every bottle of the world’s greatest drink!

    This comprehensive work explores the culinary evolution of cultures ranging from Mesopotamia to modern America, and explores every aspect of food history, from the dietary rules of the ancient Hebrews to the contributions of Arab cookery. Written by leading world authorities, this volume gives a unique perspective on the social and cultural mores of humankind through the ages, offering cooks, culinary scholars, and food lovers a banquet of information on which to feast.

    An epicenter of this barroom artistry can be found at the Absinthe Brasserie & Bar in San Francisco, the city that spends more money per capita on alcohol than any other in the country.Bartenders Jeff Hollinger and Bob Schwartz share their artisanal approach for stunning creations that unveil a new spectrum of flavors. Fresh herbs and even aromatic lavender are deftly used to augment classic and new cocktail recipes. Syrups and mixes are carefully crafted from scratch, ensuring small-batch perfection and a harmony of flavors. Hollinger and Schwartz also share the colorful anecdotes behind the 21 Hayes, Ginger Rogers, and other signature cocktails created at Absinthe.Acclaimed photographer Frankie Frankeny captures their virtuoso mixing performances with a refreshing take on the cocktail, creating a showpiece for any living room.

    This entertaining guide is presented in an easy-to-understand format, covering topics on everything from the winemaking process, wine vocabulary, and red wine versus white wine, to tasting and selecting wines for any occasion. With a helpful glossary and brief topic-by-topic chapters, this accessible, snobbery-free guide is the perfect companion for purchasing wines and navigating your way skillfully at parties, dinners, wine tastings, wine shops, and more. Learn how to:Understand the origins of wine and the process of making it Know and speak the language of wine with terms like tannins, oaks, residual sugar, dry, medium- and full-bodied, and more Properly taste and drink wines   Choose wines to complement foods Save money by making choices that suit your palate

    

    It’s about the greatest pirate in history, the most powerful executive in the music business, a revolutionary invention and an illegal website four times the size of the iTunes Music Store. Journalist Stephen Witt traces the secret history of digital music piracy, from the German audio engineers who invented the mp3, to a North Carolina compact-disc manufacturing plant where factory worker Dell Glover leaked nearly two thousand albums over the course of a decade, to the high-rises of midtown Manhattan where music executive Doug Morris cornered the global market on rap, and, finally, into the darkest recesses of the Internet.Through these interwoven narratives, Witt has written a thrilling book that depicts the moment in history when ordinary life became forever entwined with the world online — when, suddenly, all the music ever recorded was available for free. In the page-turning tradition of writers like Michael Lewis and Lawrence Wright, Witt’s deeply-reported first book introduces the unforgettable characters—inventors, executives, factory workers, and smugglers—who revolutionized an entire artform, and reveals for the first time the secret underworld of media pirates that transformed our digital lives.An irresistible never-before-told story of greed, cunning, genius, and deceit, How Music Got Free isn’t just a story of the music industry—it’s a must-read history of the Internet itself.