In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. Twitty travels from the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields to tell of the struggles his family faced and how food enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and visits Civil War battlefields in Virginia, synagogues in Alabama, and black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep-the power of food to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.

    In 1848, the East India Company engaged him to make a clandestine trip into the interior of China - territory forbidden to foreigners - to steal the closely guarded secrets of tea. For centuries, China had been the world's sole tea manufacturer. Britain purchased this fuel for its Empire by trading opium to the Chinese - a poisonous relationship Britain fought two destructive wars to sustain. The East India Company had profited lavishly as the middleman, but now it was sinking, having lost its monopoly to trade tea. Its salvation, it thought, was to establish its own plantations in the Himalayas of British India. There were just two problems: India had no tea plants worth growing, and the company wouldn't have known what to do with them if it had. Hence Robert Fortune's daring trip. The Chinese interior was off-limits and virtually unknown to the West, but that's where the finest tea was grown - the richest oolongs, soochongs and pekoes. And the Emperor aimed to keep it that way.

    Gabrielle Walker, author, consultant to New Scientist and regular broadcaster with the BBC has written a book unlike any that has ever been written about the continent. Antarctica weaves all the significant threads into an intricate tapestry, made up of science, natural history, poetry, epic history, what it feels like to be there and why it draws so many different kinds of people back there again and again. It is only when all the parts come together that the underlying truths of the continent emerge. Antarctica is the most alien place on Earth, the only part of our planet where humans could never survive unaided. It is truly like walking on another planet. And yet, in its silence, its agelessness and its mysteries lie the secrets of our past, and of our future.

    The result is a charming and authentic collection of recipes, techniques, anecdotes, and photographs that celebrate the rustic and sustainable culinary traditions of Italy’s most experienced home cooks.Cooking with Italian Grandmothers features the histories and menus of fifteen grandmothers, each of whom welcomed Ms. Theroux into their kitchens and pantries and shared both their favorite dishes and personal wisdoms. From the dramatic winter shores if Ustica to the blooming hills of Tuscany in spring, readers will journey through Italy’s most divers regions and seasons, to discover the country’s most delectable dishes, from the traditional to the unexpected, and meet the storied women who make them. Part travel diary, part photo essay, part cookbook, Cooking with Italian Grandmothers features over 100 time-honored recipes, from the perfect panna cotta to the classic meat lasagna. Includes:Recipes and wisdom from 12 Italian grandmothers100 classic Italian recipesA number of regional and seasonal menus, complete from appetizer to dessert.Over 150 full color photographs.

    When famed archaeologist Arthur Evans unearthed the ruins of a sophisticated Bronze Age civilization that flowered on Crete 1,000 years before Greece's Classical Age, he discovered a cache of ancient tablets, Europe's earliest written records. For half a century, the meaning of the inscriptions, and even the language in which they were written, would remain a mystery. Award-winning New York Times journalist Margalit Fox's riveting real-life intellectual detective story travels from the Bronze Age Aegean--the era of Odysseus, Agamemnon, and Helen--to the turn of the 20th century and the work of charismatic English archeologist Arthur Evans, to the colorful personal stories of the decipherers. These include Michael Ventris, the brilliant amateur who deciphered the script but met with a sudden, mysterious death that may have been a direct consequence of the decipherment; and Alice Kober, the unsung heroine of the story whose painstaking work allowed Ventris to crack the code.

    You’ll find recipes for appetizers, mains, side dishes, and desserts, as well as shopping lists, lavish color photos, and game plans that take you step-by-step through each menu.“Fast” food does not have to be prepackaged and bland. Peter Berley teaches us how we can live without compromise, enjoying fresh, wholesome meals any day of the week.

    What ensues—through hilarious encounters with all manner of livestock and colorful local characters—is a crash course in sustainable agriculture. Pritchard’s biggest ally is his renegade father, who initially questions his son’s career choice and eschews organic foods for sugary mainstream fare. But just when the farm starts to turn heads at local markets, his father’s health takes a turn for the worse. With poetry and humor, this timely memoir tugs on the heartstrings and feeds the soul long after the last page is turned.

    His first tunnel trips inspired a lifelong fascination with exploring underground worlds, from the derelict subway stations and sewers of New York City to sacred caves, catacombs, tombs, bunkers, and ancient underground cities in more than twenty countries around the world. Underground is both a personal exploration of Hunt’s obsession and a panoramic study of how we are all connected to the underground, how caves and other dark hollows have frightened and enchanted us through the ages.In a narrative spanning continents and epochs, Hunt follows a cast of subterraneaphiles who have dedicated themselves to investigating underground worlds. He tracks the origins of life with a team of NASA microbiologists a mile beneath the Black Hills, camps out for three days with urban explorers in the catacombs and sewers of Paris, descends with an Aboriginal family into a 35,000-year-old mine in the Australian outback, and glimpses a sacred sculpture molded by Paleolithic artists in the depths of a cave in the Pyrenees.Each adventure is woven with findings in mythology and anthropology, natural history and neuroscience, literature and philosophy. In elegant and graceful prose, Hunt cures us of our “surface chauvinism,” opening our eyes to the planet’s hidden dimension. He reveals how the subterranean landscape gave shape to our most basic beliefs and guided how we think about ourselves as humans. At bottom, Underground is a meditation on the allure of darkness, the power of mystery, and our eternal desire to connect with what we cannot see.

    Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 750 full-color photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—shows how to use these game-changing pantry ingredients in 100 original talk recipes. Fermentation is already building as the most significant new direction in food (and health). With Foundations of Flavor: The Noma Guide to Fermentation, it’s about to be taken to a whole new level.

    This book will inspire you to take control of your health and ditch processed foods for good.Get ready to ditch processed foods for good, and eat the cleanest, healthiest food on the planet!With more than 100 mouthwatering recipes-from Biscuits with Whipped Honey Butter to Baja Fish Tacos, Grapefruit Goddess Salad, Luscious Lemon Bars, and even Homemade Doritos-the Food Babe Kitchen will show readers how delicious and simple it is to eat healthy, easy, real food.Food Babe Kitchen shows you how to shop for the healthiest ingredients by breaking down every aisle in the grocery store with expert label-reading tips and simple swaps, plus a handy meal-planning guide and pantry list to stock your kitchen for success.Eat healthfully, close to the earth, with the best ingredients that you choose, so when you sit down to enjoy a delicious meal you know what you are eating, and you haven't spent all day in the kitchen!Easy-to-follow directions, eye-catching photography, and simple substitutions to accommodate vegan, dairy-free, grain-free, and other diets, make this the ultimate guide to getting back into the kitchen to create healthful meals for yourself and those you love.Getting off processed food has never been easier-or more delicious.

    The journey is scary, exciting, and, ultimately, encouraging."--Elizabeth Kolbert, Pulitzer Prize-winning author of The Sixth ExtinctionClimate models show that global crop production will decline every decade for the rest of this century due to drought, heat, and flooding. Water supplies are in jeopardy. Meanwhile, the world's population is expected to grow another 30 percent by midcentury. So how, really, will we feed nine billion people sustainably in the coming decades?Amanda Little, a professor at Vanderbilt University and an award-winning journalist, spent three years traveling through a dozen countries and as many U.S. states in search of answers to this question. Her journey took her from an apple orchard in Wisconsin to a remote control organic farm in Shanghai, from Norwegian fish farms to famine-stricken regions of Ethiopia.The race to reinvent the global food system is on, and the challenge is twofold: We must solve the existing problems of industrial agriculture while also preparing for the pressures ahead. Through her interviews and adventures with farmers, scientists, activists, and engineers, Little tells the fascinating story of human innovation and explores new and old approaches to food production while charting the growth of a movement that could redefine sustainable food on a grand scale. She meets small permaculture farmers and "Big Food" executives, botanists studying ancient superfoods and Kenyan farmers growing the country's first GMO corn. She travels to places that might seem irrelevant to the future of food yet surprisingly play a critical role--a California sewage plant, a U.S. Army research lab, even the inside of a monsoon cloud above Mumbai. Little asks tough questions: Can GMOs actually be good for the environment--and for us? Are we facing the end of animal meat? What will it take to eliminate harmful chemicals from farming? How can a clean, climate-resilient food supply become accessible to all?Throughout her journey, Little finds and shares a deeper understanding of the threats of climate change and encounters a sense of awe and optimism about the lessons of our past and the scope of human ingenuity.

    Behind that groundbreaking thought experiment was his hope that we would be inspired to find a way to add humans back to this vision of a restored, healthy planet-only in harmony, not mortal combat, with the rest of nature.But with a million more of us every 4 1/2 days on a planet that’s not getting any bigger, and with our exhaust overheating the atmosphere and altering the chemistry of the oceans, prospects for a sustainable human future seem ever more in doubt. For this long awaited follow-up book, Weisman traveled to more than 20 countries to ask what experts agreed were probably the most important questions on Earth — and also the hardest: How many humans can the planet hold without capsizing? How robust must the Earth’s ecosystem be to assure our continued existence? Can we know which other species are essential to our survival? And, how might we actually arrive at a stable, optimum population, and design an economy to allow genuine prosperity without endless growth?Weisman visits an extraordinary range of the world’s cultures, religions, nationalities, tribes, and political systems to learn what in their beliefs, histories, liturgies, or current circumstances might suggest that sometimes it’s in their own best interest to limit their growth. The result is a landmark work of reporting: devastating, urgent, and, ultimately, deeply hopeful.By vividly detailing the burgeoning effects of our cumulative presence, Countdown reveals what may be the fastest, most acceptable, practical, and affordable way of returning our planet and our presence on it to balance. Weisman again shows that he is one of the most provocative journalists at work today, with a book whose message is so compelling that it will change how we see our lives and our destiny.

    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.

    Another riotous, moving, and entirely unique story of his attempt to tackle the next phase of life with his partner… on a goat farm in upstate New York.

    Reporting from California fields, a Walmart produce aisle outside of Detroit, and the kitchen of a New York City Applebee's, McMillan examines the reality of our country's food industry in this "clear and essential" (The Boston Globe) work of reportage. Chronicling her own experience and that of the Mexican garlic crews, Midwestern produce managers, and Caribbean line cooks with whom she works, McMillan goes beyond the food on her plate to explore the national priorities that put it there. Fearlessly reported and beautifully written, The American Way of Eating goes beyond statistics and culture wars to deliver a book that is fiercely honest, strikingly intelligent, and compulsively readable. In making the simple case that - city or country, rich or poor - everyone wants good food, McMillan guarantees that talking about dinner will never be the same again.