Byrd set out on his second Antarctic expedition in 1934, he was already an international hero for having piloted the first flights over the North and South Poles. His plan for this latest adventure was to spend six months alone near the bottom of the world, gathering weather data and indulging his desire “to taste peace and quiet long enough to know how good they really are.” But early on things went terribly wrong. Isolated in the pervasive polar night with no hope of release until spring, Byrd began suffering inexplicable symptoms of mental and physical illness. By the time he discovered that carbon monoxide from a defective stovepipe was poisoning him, Byrd was already engaged in a monumental struggle to save his life and preserve his sanity.When Alone was first published in 1938, it became an enormous bestseller. This edition keeps alive Byrd’s unforgettable narrative for new generations of readers.

    In 1900, the four great geographical mysteries—the Northwest Passage, the Northeast Passage, the South Pole, and the North Pole—remained blank spots on the globe. Within twenty years Roald Amundsen would claim all four prizes. Renowned for his determination and technical skills, both feared and beloved by his men, Amundsen is a legend of the heroic age of exploration, which shortly thereafter would be tamed by technology, commerce, and publicity. Féted in his lifetime as an international celebrity, pursued by women and creditors, he died in the Arctic on a rescue mission for an inept rival explorer.Stephen R. Bown has unearthed archival material to give Amundsen's life the grim immediacy of Apsley Cherry-Garrard's The Worst Journey in the World, the exciting detail of The Endurance, and the suspense of a Jon Krakauer tale. The Last Viking is both a thrilling literary biography and a cracking good story.

    Led by Arctic explorer Sir John Franklin, two state-of-the-art ships and 128 hand-picked men----the best and the brightest of the British empire----sailed from Greenland on July 12, 1845 in search of the elusive Northwest Passage. Fourteen days later, they were spotted for the last time by two whalers in Baffin Bay. What happened to these ships----and to the 129 men on board----has remained one of the most enduring mysteries in the annals of exploration.Drawing upon original research, Scott Cookman provides an unforgettable account of the ill-fated Franklin expedition, vividly reconstructing the lives of those touched by the voyage and its disaster. But, more importantly, he suggests a human culprit and presents a terrifying new explanation for what triggered the deaths of Franklin and all 128 of his men. This is a remarkable and shocking historical account of true-life suspense and intrigue."Absorbing. Artfully narrates a possible course of events in the expedition's demise, based on the one official note and bits of debris (including evidence of cannibalism) found by searchers sent to look for Franklin in the 1850s. Adventure readers will flock to this fine regaling of the enduring mystery surrounding the best-known disaster in Arctic exploration."--Booklist"A great Victorian adventure story rediscovered and re-presented for a more enquiring time."--The Scotsman"A vivid, sometimes harrowing chronicle of miscalculation and overweening Victorian pride in untried technology. A work of great compassion."--The Australian

    Two years later, Ada Blackjack emerged as the sole survivor of this ambitious polar expedition. This young, unskilled woman--who had headed to the Arctic in search of money and a husband--conquered the seemingly unconquerable north and survived all alone after her male companions had perished. Following her triumphant return to civilization, the international press proclaimed her the female Robinson Crusoe. But whatever stories the press turned out came from the imaginations of reporters: Ada Blackjack refused to speak to anyone about her horrific two years in the Arctic. Only on one occasion--after charges were published falsely accusing her of causing the death of one her companions--did she speak up for herself. Jennifer Niven has created an absorbing, compelling history of this remarkable woman, taking full advantage of the wealth of first-hand resources about Ada that exist, including her never-before-seen diaries, the unpublished diaries from other primary characters, and interviews with Ada's surviving son. Ada Blackjack is more than a rugged tale of a woman battling the elements to survive in the frozen north--it is the story of a hero.

    But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Lohman sets out to explore how these influential ingredients made their way to the American table. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate.

    Prior to December 2018, no individual had ever crossed the landmass of Antarctica alone, without support and completely human powered. Yet, Colin O’Brady was determined to do just that, even if, ten years earlier, there was doubt that he’d ever walk again normally. From the depths of a tragic accident, he fought his way back. In a quest to unlock his potential and discover what was possible, he went on to set three mountaineering world records before turning to this historic Antarctic challenge. O’Brady’s pursuit of a goal that had eluded many others was made even more intense by a head-to-head battle that emerged with British polar explorer Captain Louis Rudd—also striving to be “the first.” Enduring Antarctica’s sub-zero temperatures and pulling a sled that initially weighed 375 pounds—in complete isolation and through a succession of whiteouts, storms, and a series of near disasters—O’Brady persevered. Alone with his thoughts for nearly two months in the vastness of the frozen continent—gripped by fear and doubt—he reflected on his past, seeking courage and inspiration in the relationships and experiences that had shaped his life.

    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.

    The author uses two of his Midwestern hometown grocery chains, Heinen's and Fazio's, and his memories of his father's love of food and grocery shopping as the foundation for this engaging narrative. While he notes that many other writers have covered the history of the grocery store, the broken industrial food production system, and the nutritional benefits of various foods, Ruhlman delivers -a reported reflection on the grocery store in America,

    Anya von Bremzen has vobla-rock-hard, salt-cured dried Caspian roach fish. Lovers of vobla risk breaking a tooth or puncturing a gum on the once-popular snack, but for Anya it's transporting. Like kotleti (Soviet burgers) or the festive Salat Olivier, it summons up the complex, bittersweet flavors of life in that vanished Atlantis called the USSR. There, born in 1963 in a Kafkaesque communal apartment where eighteen families shared one kitchen, Anya grew up singing odes to Lenin, black-marketeering Juicy Fruit gum at her school, and, like most Soviet citizens, longing for a taste of the mythical West. It was a life by turns absurd, drab, naively joyous, melancholy-and, finally, intolerable to her anti-Soviet mother. When she was ten, the two of them fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return.These days Anya lives in two parallel food universes: one in which she writes about four-star restaurants, the other in which a simple banana-a once a year treat back in the USSR-still holds an almost talismanic sway over her psyche. To make sense of that past, she and her mother decided to eat and cook their way through seven decades of the Soviet experience. Through the meals she and her mother re-create, Anya tells the story of three generations-her grandparents', her mother's, and her own. Her family's stories are embedded in a larger historical epic: of Lenin's bloody grain requisitioning, World War II hunger and survival, Stalin's table manners, Khrushchev's kitchen debates, Gorbachev's anti-alcohol policies, and the ultimate collapse of the USSR. And all of it is bound together by Anya's sardonic wit, passionate nostalgia, and piercing observations.This is that rare book that stirs our souls and our senses.

    Sir Douglas Mawson is remembered as the young Australian who would not go to the South Pole with Robert Scott in 1911, choosing instead to lead his own expedition on the less glamorous mission of charting nearly 1,500 miles of Antarctic coastline and claiming its resources for the British Crown. His party of three set out through the mountains across glaciers in 60-mile-per-hour winds. Six weeks and 320 miles out, one man fell into a crevasse, along with the tent, most of the equipment, all of the dogs' food, and all except a week's supply of the men's provisions.Mawson's Will is the unforgettable story of one man's ingenious practicality and unbreakable spirit and how he continued his meticulous scientific observations even in the face of death. When the expedition was over, Mawson had added more territory to the Antarctic map than anyone else of his time. Thanks to Bickel's moving account, Mawson can be remembered for the vision and dedication that make him one of the world's great explorers.

    With a chapter for each of ten cocktails--from the grog sailors drank on the high seas in the 1700s to the mojitos of modern club hoppers--Wayne Curtis reveals that the homely spirit once distilled from the industrial waste of the exploding sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop and cash for the Revolution, to the plundering pirate ships off the coast of Central America, to the watering holes of pre-Castro Cuba, and to the kitsch-laden tiki bars of 1950s America. Here are sugar barons and their armies conquering the Caribbean, Paul Revere stopping for a nip during his famous ride, Prohibitionists marching against "demon rum," Hemingway fattening his liver with Havana daiquiris, and today's bartenders reviving old favorites like Planter's Punch. In an age of microbrewed beer and single-malt whiskeys, rum--once the swill of the common man--has found its way into the tasting rooms of the most discriminating drinkers. Awash with local color and wry humor, "And a Bottle of Rum" is an affectionate toast to this most American of liquors, a chameleon spirit that has been constantly reinvented over the centuries by tavern keepers, bootleggers, lounge lizards, and marketing gurus. Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating.

    But do we know where these everyday recipes came from, who invented them, and using what techniques? This book provides a colourful and entertaining journey through the history of cuisine, celebrating the world's greatest dishes.

    Experts said such a ship couldn't be built and that the voyage was tantamount to suicide. This brilliant first-person account, originally published in 1897, marks the beginning of the modern age of exploration. Nansen vividly describes the dangerous voyage and his 15-month-long dash to the North Pole by sledge. An unforgettable tale and a must-read for any armchair explorer.

    She opened her laptop, pulled out some bread and cheese, and then, as one does, started drinking. The video was called "Butter Yo Sh*t" and online sensation My Drunk Kitchen was born.My Drunk Kitchen (the book!) includes recipes, stories, color photographs, and tips and tricks to inspire your own adventures in tipsy cooking. Hannah offers cocktail recommendations, culinary advice (like, remember to turn off the oven when you go to bed), and shares never-before-seen recipes such as:The Hartwich (Knowledge is ingenuity! Learn from the past!) Can Bake (Inventing things is hard! You don't have to start from scratch!) Latke Shotkes (Plan ahead to avoid a night of dread!) Tiny Sandwiches (Size doesn't matter! Aim to satisfy.) Saltine Nachos (It's not about resources! It's about being resourceful.)In the end, My Drunk Kitchen may not be your go-to guide for your next dinner party . . . but it will make you laugh and drink . . . I mean think . . . about life.

    Here, he discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook.Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The listener learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us.The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.