In a nation of immigrants who bring their own culinary backgrounds to this country, what happens one or even two generations later? What does their cuisine become? It turns into a cuisine uniquely its own and one that Lee argues makes America the most interesting place to eat on earth. Lee illustrates this through his own life story of being a Korean immigrant and a New Yorker and now a Southerner. In Off the Menu, he shows how we each have a unique food memoir that is worthy of exploration. To Lee, recipes are narratives and a conduit to learn about a person, a place, or a point in time. He says that the best way to get to know someone is to eat the food they eat. Each chapter shares a personal tale of growth and self-discovery through the foods Lee eats and the foods of the people he interacts with—whether it’s the Korean budae jjigae of his father or the mustard beer cheese he learns to make from his wife’s German-American family. Each chapter is written in narrative form and punctuated with two recipes to highlight the story, including Green Tea Beignets, Cornbread Pancakes with Rhubarb Jam, and Butternut Squash Schnitzel. Each recipe tells a story, but when taken together, they form the arc of the narrative and contribute to the story we call the new American food.

    97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement

    SEE INSIDE AN AMAZING 14TH-CENTURY CASTLEFrom the creators of INCREDIBLE CROSS-SECTIONSWHY...did castles have wooden walkways around the top of their walls?...did one castle attacker set fire to 40 dead pigs?...was the longbow such a fearsome weapon?WHO...was a "gong farmer"?...catapulted animals over the castle walls?...ate elaborate dishes of porpoise and peacock?WHAT...was strewn on castle floors?...was a quantain?...was a squire's job?Follow the story of life in the castle in both peace and war - and find the enemy spy!

    Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art. In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves.

    Its presence in nature was dismissed as a desperate response to starvation or other life-threatening circumstances, and few spent time studying it. A taboo subject in our culture, the behavior was portrayed mostly through horror movies or tabloids sensationalizing the crimes of real-life flesh-eaters. But the true nature of cannibalism--the role it plays in evolution as well as human history--is even more intriguing (and more normal) than the misconceptions we've come to accept as fact. In Cannibalism: A Perfectly Natural History, zoologist Bill Schutt sets the record straight, debunking common myths and investigating our new understanding of cannibalism's role in biology, anthropology, and history in the most fascinating account yet written on this complex topic. Schutt takes readers from Arizona's Chiricahua Mountains, where he wades through ponds full of tadpoles devouring their siblings, to the Sierra Nevadas, where he joins researchers who are shedding new light on what happened to the Donner Party--the most infamous episode of cannibalism in American history. He even meets with an expert on the preparation and consumption of human placenta (and, yes, it goes well with Chianti). Bringing together the latest cutting-edge science, Schutt answers questions such as why some amphibians consume their mother's skin; why certain insects bite the heads off their partners after sex; why, up until the end of the twentieth century, Europeans regularly ate human body parts as medical curatives; and how cannibalism might be linked to the extinction of the Neanderthals. He takes us into the future as well, investigating whether, as climate change causes famine, disease, and overcrowding, we may see more outbreaks of cannibalism in many more species--including our own.Cannibalism places a perfectly natural occurrence into a vital new context and invites us to explore why it both enthralls and repels us.

    Now he gives birth to a cast of gruesomely sympathetic children – misunderstood outcasts who struggle to find love and belonging in their cruel, cruel worlds. His lovingly lurid illustrations evoke both the sweetness and the tragedy of these dark yet simple beings – hopeful, hapless heroes who appeal to the ugly outsider in all of us, and let us laugh at a world we have long left behind (mostly anyway).

    Designed to resemble popular networking Web sites, the pages of this book feature "homepages" for each of the chemical elements -- complete with witty and informative profiles written by the elements themselves, plus a personally chosen picture.

    Take a pause and focus on your breath. Let the other animals run around; you do you. Through the guidance of an unlikely-- but very wise--meditation expert, A Sloth's Guide to Mindfulness reminds you it's okay to go at your own pace. From simple breathing exercises and guided visualizations to the benefits of chewing your leaves slowly and staying present while hanging from a tree, A Sloth's Guide to Meditation will provide you with practical ways to be more present and mindful.Playful advice and charming black and white illustrations guide you through the pages and remind you that simplicity can be beautiful.Author Ton Mak is an artist and meditation enthusiast based in Shanghai. She has created visual arts of all forms including installations in shopping malls, art toy sculptures, and solo exhibitions around the world. She has also successfully collaborated with Nike, Gucci, Swiss Air, Vans and more.A no-sweat approach to enlightenment that's a sweet reminder to take it slow and smile. A simple, quick read that can be enjoyed by all ages.A 2019 YALSA Quick Pick for Reluctant Readers

    You just limit your calorie intake for two nonconsecutive days each week—500 calories for women, 600 for men. You’ll lose weight quickly and effortlessly with the FastDiet.Scientific trials of intermittent fasters have shown that it will not only help the pounds fly off, but also reduce your risk of a range of diseases from diabetes to cardiovascular disease and even cancer. “The scientific evidence is strong that intermittent fasting can improve health,” says Dr. Mark Mattson, Chief of the Laboratory of Neurosciences, National Institute on Aging, and Professor of Neuroscience, Johns Hopkins University.This book brings together the results of new, groundbreaking research to create a dietary program that can be incorporated into your busy daily life, featuring:• Forty 500- and 600-calorie meals that are quick and easy to make• 8 pages of photos that show you what a typical “fasting meal” looks like• The cutting-edge science behind the program• A calorie counter that makes dieting easy• And much more.Far from being just another fad, the FastDiet is a radical new way of thinking about food, a lifestyle choice that could transform your health. This is your indispensable guide to simple and effective weight loss, without fuss or the need to endlessly deprive yourself.

    It is the first children’s book that demonstrates what not to say after a natural disaster. On September 19, 2018, Donald Trump paid a visit to New Bern, North Carolina, one of the towns ravaged by Hurricane Florence. It was there he showed deep concern for a boat that washed ashore. “At least you got a nice boat out of the deal,” said President Trump to hurricane victims. “Have a good time!” he told them. The only way his comments would be appropriate is in the context of a children’s book—and now you can experience them that way, thanks to the staff of The Late Show with Stephen Colbert. Whose Boat Is This Boat? is an excellent teaching tool for readers of all ages who enjoy learning about empathy by process of elimination. Have a good time!

    . . Charles Darwin was, above all else, an independent thinker who continues even now to influence the way we look at the natural world. His endless curiosity and passion for detail resulted in a wealth of notebooks, diaries, correspondence, and published writings that Peter Sís transforms into a visual treasure trove. A multilayered journey through Darwin’s world, The Tree of Life begins with his childhood and traces the arc of his life through university and career, following him around the globe on the voyage of the Beagle, and home to a quiet but momentous life devoted to science and family. Sís uses his own singular vision to create a gloriously detailed panorama of a genius’s trajectory through investigating and understanding the mysteries of nature. In pictures executed in fine pen and ink and lush watercolors – cameo portraits, illustrated pages of diary, cutaway views of the Beagle, as well as charts, maps, and a gatefold spread – Peter Sís has shaped a wondrous introduction to Charles Darwin.

    As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola. Beer was first made in the Fertile Crescent and by 3000 B.C.E. was so important to Mesopotamia and Egypt that it was used to pay wages. In ancient Greece wine became the main export of her vast seaborne trade, helping spread Greek culture abroad. Spirits such as brandy and rum fueled the Age of Exploration, fortifying seamen on long voyages and oiling the pernicious slave trade. Although coffee originated in the Arab world, it stoked revolutionary thought in Europe during the Age of Reason, when coffeehouses became centers of intellectual exchange. And hundreds of years after the Chinese began drinking tea, it became especially popular in Britain, with far-reaching effects on British foreign policy. Finally, though carbonated drinks were invented in 18th-century Europe they became a 20th-century phenomenon, and Coca-Cola in particular is the leading symbol of globalization.For Tom Standage, each drink is a kind of technology, a catalyst for advancing culture by which he demonstrates the intricate interplay of different civilizations. You may never look at your favorite drink the same way again.

    Together they break headlines on the food bowl, new plants, mysterious red dots, strange cats in the yard, and all the daily happenings in their home.

    Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.     Real Food/Fake Food brings readers into the unregulated food industry, revealing that this shocking deception extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch where counterfeiting is rampant and where the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff, to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft.   Part cautionary tale, part culinary crusade, Real Food/Fake Food is addictively readable, mouth-wateringly enjoyable, and utterly relevant. Larry Olmsted convinces us why real food matters.

    Food psychologist Brian Wansink revolutionizes our awareness of how much, what, and why we’re eating—often without realizing it. His findings will astound you. • Can the size of your plate really influence your appetite?• Why do you eat more when you dine with friends?• What “hidden persuaders” are used by restaurants and supermarkets to get us to overeat?• How does music or the color of the room influence how much—and how fast—we eat?• How can we “mindlessly” lose—instead of gain—up to twenty pounds in the coming year? Starting today, you can make more mindful, enjoyable, and healthy choices at the dinner table, in the supermarket, at the office—wherever you satisfy your appetite.