Freidberg explores what the 'freshness revolution' was all about, and how our obsession with freshness changed how we think about food.

    Medieval gastronomy turns out to have been superb—a wonderful mélange of flavor, aroma, and color. Expertly reconstructed from fourteenth- and fifteenth-century sources and carefully adapted to suit the modern kitchen, these recipes present a veritable feast. The Medieval Kitchen vividly depicts the context and tradition of authentic medieval cookery."This book is a delight. It is not often that one has the privilege of working from a text this detailed and easy to use. It is living history, able to be practiced by novice and master alike, practical history which can be carried out in our own homes by those of us living in modern times."—Wanda Oram Miles, The Medieval Review"The Medieval Kitchen, like other classic cookbooks, makes compulsive reading as well as providing a practical collection of recipes."—Heather O'Donoghue, Times Literary Supplement

    By 1600, most brewers in London were male, and men also dominated the trade in many towns and villages. This book asks how, when, and why brewing ceased to be women's work andinstead became a job for men. Employing a wide variety of sources and methods, Bennett vividly describes how brewsters (that is, female brewers) gradually left the trade. She also offers a compelling account of the endurance of patriarchy during this time of dramatic change.

    An account of the earliest Englishwomen; the part they played in the making of England, what they did in peace and war, the impressions they left in Britain and on the continent, how they were recorded in the chronicles and how they came alive in heroic verse and riddles.

    But it was all worth it to protect her son’s heritage. Now though, she finds herself in need of a husband, but who would be brave enough to get close to the Thorn of Blackwell…?Joshua Beechworth is finally home and, as the Earl of Norfolk, he is expected to do business with the Blackwell estate. He finds that he is not at all worried about the Duchess’ formidable presence, on the contrary, he always liked a challenge…A simple business arrangement will end up entailing more than either of them expected…Clinging to the memory of her late husband, Selina hides behind the wall of thorns she has built around her heart, but Joshua may well be the only person capable of breaching her defenses.Although his heart may get stung in the process…

    Five months. One car. Ten provinces. Three territories. Seven islands. Eight ferries. Two flights. One 48-hour train ride. And only one call to CAA. The result: over 100 incredible Canadian recipes from coast to coast and the Great White North. In the midst of a camping trip in Squamish, British Columbia, Lindsay Anderson and Dana VanVeller decided that the summer of 2013 might be the right time for an adventure. And they knew what they wanted that adventure to be: a road trip across the entire country, with the purpose of writing about Canada's food, culture, and wealth of compelling characters and their stories. 37,000 kilometres later, and toting a "Best Culinary Travel Blog" award from Saveur magazine, Lindsay and Dana have brought together stories, photographs and recipes from across Canada in Feast: Recipes and Stories from a Canadian Road Trip. The authors write about their experiences of trying whale blubber in Nunavut, tying a GoPro to a fishing line in Newfoundland to get a shot of the Atlantic Ocean's "cod highway," and much more. More than 80 contributors--including farmers, grandmothers, First Nations elders, and acclaimed chefs--have shared over 90 of their most beloved regional recipes, with Lindsay and Dana contributing some of their own favourites too. You'll find recipes for all courses from Barley Pancakes, Yukon Cinnamon Buns, and Bannock to Spot Prawn Ceviche, Bison Sausage Rolls, Haida Gwaii Halibut and Maritime Lobster Rolls; and also recipes for preserves, pickles and sauces, and a whole chapter devoted to drinks.Feast is a stunning representation of the diversity and complexity of Canada through its many favourite foods. The combination of Lindsay and Dana's capitivating journey with easy-to-follow recipes makes the book just as pleasurable to read as it is to cook from.

     Replete with historical anecdotes, expert observations, notes on technique and ingredients, and of course world-class recipes, Punch will take readers on a celebratory journey into the punch bowl that starts with some very lonely British sailors and swells to include a cast of lords and ladies, admirals, kings, presidents, poets, pirates, novelists, spies, and other colorful characters. It is a tale only David Wondrich can tell-and it is sure to delight, amuse, and inspire the mixologist and party-planner in everyone.

    And, like most consumers, he often reads the ingredients label -- without a clue as to what most of it means. So when his young daughter asked, "Daddy, what's polysorbate 60?" he was at a loss -- and determined to find out. From the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a fascinating, thoroughly researched romp of a narrative that demystifies some of the most common processed food ingredients -- where they come from, how they are made, how they are used -- and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder with a strange name -- all for the sake of creating a simple snack cake. An insightful exploration into the food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter, a food-grade equivalent) this book is for you.

    The era was not so primitive and crude as depictions in film and literature would suggest. Even during the worst years of the centuries immediately following the fall of Rome, the legacy of that civilization survived. This book covers diet, cooking, housing, building, clothing, hygiene, games and other pastimes, fighting and healing in medieval times. The reader will find numerous misperceptions corrected. The book also includes a comprehensive bibliography and a listing of collections of medieval art and artifacts and related sites across the United States and Canada so that readers in North America can see for themselves some of the matters discussed in the book. Instructors considering this book for use in a course may request an examination copy here.

    It’s all about the what (mostly Paleo, but she’s not a monster about it), the when (believe it or not, brief fasting can mean freedom rather than restriction), and the wine (red wine can be a secret bullet for weight loss—who knew?). It’s a combination that Avalon discovered after years of self-experimentation and intense research on the mechanics of body fat regulation.In What When Wine, Avalon shares her journey to a healthier lifestyle, with the tips and tricks she learned along the way, as well as a jumpstart plan including 50 delicious Paleo-friendly, gluten-free recipes by chef Ariane Resnick.

    Forced to make his way home by land through enemy countries, he traveled in disguise, but was eventually captured by Duke Leopold V of Austria, who in turn conveyed him to Henry VI, the Holy Roman Emperor. Henry demanded a majestic ransom, and Richard's mother, Eleanor of Aquitaine, raised the historic sum--one quarter of the entire wealth of England--and Richard was returned. But a peculiar legend followed him--that a troubadour named Blondel, a friend of Richard's, had journeyed across Europe singing a song he knew Richard would recognize in order to discover his secret place of imprisonment.David Boyle recreates the drama of the Third Crusade and the dynamic power politics and personalities of the late 12th century in Europe, as well as the growing fascination with romance and chivalry embodied in the troubadour culture. An evocation of a pivotal era, The Troubadour's Song is narrative history at its finest.

    Using firsthand documents uncovered in the archives of a London foundling hospital, Barret-Ducrocq offers a marvelously acute census of Victorian sexual and moral attitudes.

    The Curse of Brink's-Mat reveals the pulse-racing full story of the crime itself before moving to its chilling aftermath, which still reverberates to this day. The heist made the careers of many of the underworld's biggest names, and changed the face of British crime forever but in the years that followed the robbery, many of those involved, innocent and guilty alike have been sent to an early grave. Two decades on, the death toll is still rising. Nobody knows more about that extraordinary morning's events than Wensley Clarkson. Nobody is better placed to track the vicious, violent and unexpected waves that followed in its wake or bring to life its cast of larger-than-life characters. From small-time crime in south-east London, to ‘the heist of the century' and its bloody consequences, Wensley Clarkson's The Curse of Brink's-Mat is an epic tale of villainy, gold and revenge.

    Today's researchers are continuing to confirm the remarkable, life-giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality.But what if this symbol of purity has become deeply corrupt? Starting with an explosive article in The New Yorker, Tom Mueller has become the world's expert on olive oil and olive oil fraud-a story of globalization, deception, and crime in the food industry from ancient times to the present, and a powerful indictment of today's lax protections against fake and even toxic food products in the United States. A rich and deliciously readable narrative, Extra Virginity is also an inspiring account of the artisanal producers, chemical analysts, chefs, and food activists who are defending the extraordinary oils that truly deserve the name "extra-virgin."

    A cookbook designed to recreate the atmosphere of dining on the famous, doomed luxury liner serves up such recipes as Lobster Thermidor, Quail's Eggs in Aspic with Caviar, and Poached Salmon with Dilled Mousseline Sauce and Cucumber.