In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.

    That's down to one thing: hygge.'Hygge has been translated as everything from the art of creating intimacy to cosiness of the soul to taking pleasure from the presence of soothing things. My personal favourite is cocoa by candlelight...'You know hygge when you feel it. It is when you are cuddled up on a sofa with a loved one, or sharing comfort food with your closest friends. It is those crisp blue mornings when the light through your window is just right.Who better than Meik Wiking to be your guide to all things hygge? Meik is CEO of the Happiness Research Institute in Copenhagen and has spent years studying the magic of Danish life. In this beautiful, inspiring book he will help you be more hygge: from picking the right lighting and planning a dinner party through to creating an emergency hygge kit and even how to dress.Meik Wiking is the CEO of the Happiness Research Institute in Copenhagen. He is committed to finding out what makes people happy and has concluded that hygge is the magic ingredient that makes Danes the happiest nation in the world.

    has been the fastest growing brewery in the country—Beer lovers gravitate to its unique line-up which includes favorites such as Stone IPA and Arrogant Bastard Ale. This insider's guide focuses on the history of Stone Brewing Co., and shares homebrew recipes for many of its celebrated beers including Stone Old Guardian Barley Wine, Stone Smoked Porter, and Stone 12th Anniversary Bitter Chocolate Oatmeal Stout. In addition, it features recipes from the Stone Brewing World Bistro & Gardens like Garlic, Cheddar, and Stone Ruination IPA Soup, BBQ Duck Tacos, and the legendary Arrogant Bastard Ale Onion Rings. With its behind-the-scenes look at one of the leaders of the craft beer scene, The Craft of Stone Brewing Co. will captivate and inspire legions of fans nationwide.

    Blended with titillating facts, startling revelations, and head-scratching theories collected from around the world, Instant Knowledge will jumpstart riveting exchanges at cocktail parties, the watercooler, or any powwow. To experience the clean, rich flavor at home, just tear into a topic of your choice, and add conversation. It's that simple!

    Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

    In addition to escaping handcuffs, picking locks, and spotting when someone is telling a lie, he can improvise a self-defense weapon, pack a perfect emergency kit, and disappear off the grid if necessary. He has also honed his “positive awareness”—a heightened sense of his surroundings that allows him to spot suspicious and potentially dangerous behavior—on the street, in a taxi, at the airport, when dining out, or in any other situation. In his engaging and empowering book Spy Secrets That Can Save Your Life, Jason shares this know-how with readers, revealing how to:   •  prevent home invasions, carjackings, muggings, and other violent crimes    •  run counter-surveillance and avoid becoming a soft target    •  recognize common scams at home and abroad    •  become a human lie detector in any setting, including business negotiations    •  gain peace of mind by being prepared for anything instead of uninformed or afraid With the skill of a trained operative and the relatability of a suburban dad, Jason Hanson brings his top-level training to everyday Americans in this must-have guide to staying safe in an increasingly dangerous world.

    In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food culture.This is not your typical guidebook. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid and armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the end result is the first ever guidebook for the new age of culinary tourism.

    She takes us from the Paleolithic period and the myths of the hunters right up to the “Great Western Transformation” of the last five hundred years and the discrediting of myth by science. The history of myth is the history of humanity, our stories and beliefs, our curiosity and attempts to understand the world, which link us to our ancestors and each other. Heralding a major series of retellings of international myths by authors from around the world, Armstrong’s characteristically insightful and eloquent book serves as a brilliant and thought-provoking introduction to myth in the broadest sense—and explains why if we dismiss it, we do so at our peril.

     "The genius of Hanson's fascinating, inspiring, and entertaining book stems from the fact that it is not about how all kinds of things grow from seeds; it is about the seeds themselves." -- Mark Kurlansky, New York Times Book Review We live in a world of seeds. From our morning toast to the cotton in our clothes, they are quite literally the stuff and staff of life: supporting diets, economies, and civilizations around the globe. Just as the search for nutmeg and pepper drove the Age of Discovery, coffee beans fueled the Enlightenment and cottonseed sparked the Industrial Revolution. Seeds are fundamental objects of beauty, evolutionary wonders, and simple fascinations. Yet, despite their importance, seeds are often seen as commonplace, their extraordinary natural and human histories overlooked. Thanks to this stunning new book, they can be overlooked no more. This is a book of knowledge, adventure, and wonder, spun by an award-winning writer with both the charm of a fireside story-teller and the hard-won expertise of a field biologist. A fascinating scientific adventure, it is essential reading for anyone who loves to see a plant grow.

    We see the relentless propaganda, the cut-throat politics, the brutality and repression that lay behind the appearance of unchanging monarchy.

    organized crime for a bloody half century, there was the one-fingered criminal genius Giuseppe Morello–known as “The Clutch Hand”–and his lethal coterie of associates. In The First Family, historian, journalist, and New York Times bestselling author Mike Dash brings to life this little-known story, following the rise of the Mafia in America from the 1890s to the 1920s, from the lawless villages of Sicily to the streets of Little Italy. Using an impressive array of primary sources–hitherto untapped Secret Service archives, prison records, trial transcripts, and interviews with surviving family members–this is the first Mafia history that applies scholarly rigor to the story of the Morello syndicate and the birth of organized crime on these shores.Progressing from small-time scams to counterfeiting rings to even bigger criminal enterprises, Giuseppe Morello exerted ruthless control of Italian neighborhoods in New York, and through adroit coordination with other Sicilian crime families, his Clutch Hand soon reached far beyond the Hudson River.The men who battled Morello’s crews were themselves colorful and legendary figures, including William Flynn, a fearless Secret Service agent, and Lieutenant Detective Giuseppe “Joe” Petrosino of the New York Police Department’s elite Italian Squad, whose pursuit of the brutal gangs ultimately cost him his life. Combining first-rate scholarship and pulse-quickening action, and set amid rustic Sicilian landscapes and the streets of old New York, The First Family is a groundbreaking account of the crucial period when the American criminal underworld exploded with violent fury across the nation.

    Drawing on evidence from archaeology, history, cognitive neuroscience, psychopharmacology, social psychology, literature, and genetics, Slingerland shows that our taste for chemical intoxicants is not an evolutionary mistake, as we are so often told. In fact, intoxication helps solve a number of distinctively human challenges: enhancing creativity, alleviating stress, building trust, and pulling off the miracle of getting fiercely tribal primates to cooperate with strangers. Our desire to get drunk, along with the individual and social benefits provided by drunkenness, played a crucial role in sparking the rise of the first large-scale societies. We would not have civilization without intoxication. From marauding Vikings and bacchanalian orgies to sex-starved fruit flies, blind cave fish, and problem-solving crows, Drunk is packed with fascinating case studies and engaging science, as well as practical takeaways for individuals and communities. The result is a captivating and long overdue investigation into humanity's oldest indulgence—one that explains not only why we want to get drunk, but also how it might actually be good for us to tie one on now and then.

    His groundbreaking revelations shed light not just on business but on the way every human being acts and lives around the world. Rapaille’s breakthrough notion is that we acquire a silent system of Codes as we grow up within our culture. These Codes—the Culture Code—are what make us American, or German, or French, and they invisibly shape how we behave in our personal lives, even when we are completely unaware of our motives. What’s more, we can learn to crack the Codes that guide our actions and achieve new understanding of why we do the things we do. Rapaille has used the Culture Code to help Chrysler build the PT Cruiser—the most successful American car launch in recent memory. He has used it to help Procter & Gamble design its advertising campaign for Folger’s coffee – one of the longest-lasting and most successful campaigns in the annals of advertising. He has used it to help companies as diverse as GE, AT&T, Boeing, Honda, Kellogg, and L’Oréal improve their bottom line at home and overseas. And now, in The Culture Code, he uses it to reveal why Americans act distinctly like Americans, and what makes us different from the world around us. In The Culture Code, Dr. Rapaille decodes two dozen of our most fundamental archetypes—ranging from sex to money to health to America itself—to give us “a new set of glasses” with which to view our actions and motivations. Why are we so often disillusioned by love? Why is fat a solution rather than a problem? Why do we reject the notion of perfection? Why is fast food in our lives to stay? The answers are in the Codes. Understanding the Codes gives us unprecedented freedom over our lives. It lets us do business in dramatically new ways. And it finally explains why people around the world really are different, and reveals the hidden clues to understanding us all.

    Brian Lamb has visited the gravesites of every American president, living and dead, in order to put together this book, with assistance from the staff of C-SPAN. Heavily illustrated and with contributions from historians Richard Norton Smith and Douglas Brinkley, Who's Buried in Grant's Tomb? is about the presidents' lives as much as it is about their final resting places. The book's collection of the presidents' last words, from Franklin Delano Roosevelt's "I have a terrific headache" to John Adams's "Thomas Jefferson still survives" offers a poignant and sometimes humorous look at the last moments of the great men. This is a great way to encounter the presidents, from the great ones to the near-forgottens. Who's Buried in Grant's Tomb? belongs in the glove box of every traveler and the bedside table of every fan of the American presidency and American history.

    Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist.Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips.The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world.From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers.