She began an investigative journey that took her to research labs, university food science departments, and factories around the country. What she discovered provides a rare, eye-opening, and sometimes disturbing, account of what we're really eating. Warner looks at how decades of food science have resulted in the cheapest, most abundant, most addictive, and most nutritionally inferior food in the world, and she uncovers startling evidence about the profound health implications of the packaged and fast foods that we eat on a daily basis.Combining meticulous research, vivid writing, and cultural analysis, Warner blows the lid off the largely undocumented, and lightly regulated, world of chemically treated and processed foods and lays bare the potential price we may pay for consuming even so-called healthy foods.

    With the help of a chef and some friends, Nick Offerman presents the story of Twain’s life through the lens of eight of Mark Twain’s favorite foods. As we explore these foods’ role in Samuel Clemens’ life, we also discover a surprising culinary and ecological history of America. The biggest celebrity of his time, Twain was a witness to a transforming country, and with historian and writer Andrew Beahrs as a guide, Beahrs and Offerman take documentary excursions across America, illuminating each dish and bringing to life a broad sampling of Twain’s writing. Twain’s Feast is a rollicking information-packed journey into the rich culinary history of America, with the sharp eye and unmistakable wit of Mark Twain himself.Portions of this audiobook contain mature language and themes. Listener discretion is advised.This audiobook is 4 hours 27 minutes long.©2018 Audible Originals, LLC (P)2018 Audible Originals, LLC

    Anyone with the power to make you eat quinoa.Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. These days, it seems we are constantly discovering a new food that will make us healthier, happier, or even somehow cooler. Chia seeds, after a brief life as a novelty houseplant and I Love the '80s punchline, are suddenly a superfood. Not long ago, that same distinction was held by pomegranate seeds, açai berries, and the fermented drink known as kombucha. So what happened? Did these foods suddenly cease to be healthy a few years ago? And by the way, what exactly is a “superfood” again?In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America's premier grain guru to Chicago's gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate. On his journey, he meets entrepreneurs, chefs, and even data analysts who have made food trends a mission and a business. The Tastemakers is full of entertaining stories and surprising truths about what we eat, how we eat it, and why.

    For each video, Andrew Rea, a self-proclaimed movie and TV buff, teaches a recipe based on a favorite TV show or film, such as the babka from the classic Seinfeld episode, the beef bourguignon from Julie & Julia, or the timpano from Big Night. This cookbook includes these and other fan-favorite recipes. Some are so delicious that you’ll want to make them for dinner right away, like Bubba's shrimp from Forrest Gump, while others can be saved for impressing a loved one—like the chocolate lava cake from Jon Favreau’s Chef, which the actor/director asked to make during a guest appearance on Rea’s show. Complete with behind-the-scenes stories and answers to frequently asked fan questions, Binging with Babish is a must-have companion to the wildly popular YouTube show.

    Be they vanilla, lemon, ginger, chocolate, cinnamon, boozy, Bundt, layered, marbled, even checkerboard--they are etched in our psyche. Cakes relate to our lives, heritage, and hometowns. And as we look at the evolution of cakes in America, we see the evolution of our history: cakes changed with waves of immigrants landing on ourshores, with the availability (and scarcity) of ingredients, with cultural trends and with political developments. In her new book American Cake, Anne Byrn (creator of the New York Times bestselling series The Cake Mix Doctor) will explore this delicious evolution and teach us cake-making techniques from across the centuries, all modernized for today’s home cooks.Anne wonders (and answers for us) why devil’s food cake is not red in color, how the Southern delicacy known as Japanese Fruit Cake could be so-named when there appears to be nothing Japanese about the recipe, and how Depression-era cooks managed to bake cakes without eggs, milk, and butter. Who invented the flourless chocolate cake, the St. Louis gooey butter cake, the Tunnel of Fudge cake? Were these now-legendary recipes mishaps thanks to a lapse of memory, frugality, or being too lazy to run to the store for more flour?Join Anne for this delicious coast-to-coast journey and savor our nation's history of cake baking. From the dark, moist gingerbread and blueberry cakes of New England and the elegant English-style pound cake of Virginia to the hard-scrabble apple stack cake home to Appalachia and the slow-drawl, Deep South Lady Baltimore Cake, you will learn the stories behind your favorite cakes and how to bake them.

    It is the history of who you are and how you came to be. It is unique to you, as it is to each of the 100 billion modern humans who have ever drawn breath. But it is also our collective story, because in every one of our genomes we each carry the history of our species births, deaths, disease, war, famine, migration, and a lot of sex. Since scientists first read the human genome in 2001, it has been subject to all sorts of claims, counterclaims, and myths. In fact, as Adam Rutherford explains, our genomes should be read not as instruction manuals, but as epic poems. DNA determines far less than we have been led to believe about us as individuals, but vastly more about us as a species. In this captivating journey through the expanding landscape of genetics, Adam Rutherford reveals what our genes now tell us about history, and what history tells us about our genes. From Neanderthals to murder, from redheads to race, dead kings to plague, evolution to epigenetics, this is a demystifying and illuminating new portrait of who we are and how we came to be."

    From the humble Roman times of stale bread soaked in diluted wine, to the drive-through McMuffin boom of the 1970s, Breakfast takes the reader on a lively adventure through time, uncovering the real stories behind our favorite breakfast foods. Breakfast is not just the meal that gets us going in the morning, but a driving force in history— forever altering the lives of peasants and kings alike, inspiring great works of art, and even changing the way we build our homes.Full of wry humor and captivating anecdotes, Breakfast is a treat for students of history, gastronomes, and anyone who's ever wondered where their waffles came from.

    Charles Darwin played a crucial part in turning heredity into a scientific question, and yet he failed spectacularly to answer it. The birth of genetics in the early 1900s seemed to do precisely that. Gradually, people translated their old notions about heredity into a language of genes. As the technology for studying genes became cheaper, millions of people ordered genetic tests to link themselves to missing parents, to distant ancestors, to ethnic identities. . . .But, Zimmer writes, "Each of us carries an amalgam of fragments of DNA, stitched together from some of our many ancestors. Each piece has its own ancestry, traveling a different path back through human history. A particular fragment may sometimes be cause for worry, but most of our DNA influences who we are--our appearance, our height, our penchants--in inconceivably subtle ways." Heredity isn't just about genes that pass from parent to child. Heredity continues within our own bodies, as a single cell gives rise to trillions of cells that make up our bodies. We say we inherit genes from our ancestors--using a word that once referred to kingdoms and estates--but we inherit other things that matter as much or more to our lives, from microbes to technologies we use to make life more comfortable. We need a new definition of what heredity is and, through Carl Zimmer's lucid exposition and storytelling, this resounding tour de force delivers it. Weaving historical and current scientific research, his own experience with his two daughters, and the kind of original reporting expected of one of the world's best science journalists, Zimmer ultimately unpacks urgent bioethical quandaries arising from new biomedical technologies, but also long-standing presumptions about who we really are and what we can pass on to future generations.

    Hailed by Bon App(c)tit magazine as "one of the best reference books we've seen, a must for every cook's library," it's the ultimate kitchen tool. Here are answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more. Readers will also find a completely revised and expanded appendix containing a pasta glossary, a pan substitution chart, consumer information contacts, ingredient equivalents and substitutions, and more. A million readers can't be wrong--and they've found previous editions of this book invaluable. For anybody who cooks--or who simply loves food--here's a terrific reference source and an outstanding cookbook supplement.

    A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Lights is turned upside down.So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life’s truths.Like Sarah Turnbull’s Almost French and Julie Powell’s New York Times bestseller Julie and Julia, Mastering the Art of French Eating is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about love—of food, family, and France.

    Architectural marvels, including the M.C. Escher-like stepwells in India. Mind-boggling events, like the Baby Jumping Festival in Spain, where men dressed as devils literally vault over rows of squirming infants. Not to mention the Great Stalacpipe Organ in Virginia, Turkmenistan’s 45-year hole of fire called the Door of Hell, coffins hanging off a side of a cliff in the Philippines, eccentric bone museums in Italy, or a weather-forecasting invention that was powered by leeches, still on display in Devon, England.Atlas Obscura revels in the weird, the unexpected, the overlooked, the hidden, and the mysterious. Every page expands our sense of how strange and marvelous the world really is. And with its compelling descriptions, hundreds of photographs, surprising charts, maps for every region of the world, it is a book you can open anywhere.

    The million copy, ultimate #1 bestseller that is changing the way Americans eat and liveDon't DietEat ChocolateDrink WineTake Long WalksEnjoy LifeStay Slim the French way Experience the joie de vivre of French Women Don't Get Fat by Mireille Guiliano.

    As cooking unlocked the memories of her rough-and-tumble childhood and the loss and heartbreak that came with it, Martin became more determined than ever to find peace and elevate her life through the prism of food and world cultures. From the tiny, makeshift kitchen of her eccentric, creative mother to a string of foster homes to the house from which she launches her own cooking adventure, Martin’s heartfelt, brutally honest memoir reveals the power of cooking to bond, to empower, and to heal—and celebrates the simple truth that happiness is created from within.

    Yet this is the first book to tell the story of rain. Cynthia Barnett's  Rain begins four billion years ago with the torrents that filled the oceans, and builds to the storms of climate change. It weaves together science—the true shape of a raindrop, the mysteries of frog and fish rains—with the human story of our ambition to control rain, from ancient rain dances to the 2,203 miles of levees that attempt to straitjacket the Mississippi River. It offers a glimpse of our "founding forecaster," Thomas Jefferson, who measured every drizzle long before modern meteorology. Two centuries later, rainy skies would help inspire Morrissey’s mopes and Kurt Cobain’s grunge. Rain is also a travelogue, taking readers to Scotland to tell the surprising story of the mackintosh raincoat, and to India, where villagers extract the scent of rain from the monsoon-drenched earth and turn it into perfume. Now, after thousands of years spent praying for rain or worshiping it; burning witches at the stake to stop rain or sacrificing small children to bring it; mocking rain with irrigated agriculture and cities built in floodplains; even trying to blast rain out of the sky with mortars meant for war, humanity has finally managed to change the rain. Only not in ways we intended. As climate change upends rainfall patterns and unleashes increasingly severe storms and drought, Barnett shows rain to be a unifying force in a fractured world. Too much and not nearly enough, rain is a conversation we share, and this is a book for everyone who has ever experienced it.

    We’ve been drinking tea for thousands of years, yet few of us realize that all tea types—from elegant lapsang to pungent pu-erh—come from the same plant. But how are there so many different styles? It comes down to science: geography, biology, chemistry, and physics; the application of heat and pressure; and the magic of time and enzymes.  How to Make Tea breaks down these elements and lays out the techniques, tools, and methods needed to brew at home. With this guide, tea lovers of all stripes will become experts on the art and science of tea. Learn to extract the best from every cup.