Would you know one if you held it in your hand?In Dark Archives, Megan Rosenbloom seeks out the historic and scientific truths behind anthropodermic bibliopegy--the practice of binding books in this most intimate covering. Dozens of such books live on in the world's most famous libraries and museums. Dark Archives exhumes their origins and brings to life the doctors, murderers, innocents, and indigents whose lives are sewn together in this disquieting collection. Along the way, Rosenbloom tells the story of how her team of scientists, curators, and librarians test rumored anthropodermic books, untangling the myths around their creation and reckoning with the ethics of their custodianship.A librarian and journalist, Rosenbloom is a member of The Order of the Good Death and a cofounder of their Death Salon, a community that encourages conversations, scholarship, and art about mortality and mourning. In Dark Archives--captivating and macabre in all the right ways--she has crafted a narrative that is equal parts detective work, academic intrigue, history, and medical curiosity: a book as rare and thrilling as its subject.

    Beginning with a description of the biology of sweetness itself, Richardson navigates the ancient history of sweets, the incredible range and diversity of candies worldwide, the bizarre figures and practices of the confectionery industry, and the connection between food and sex. He goes on to explore the role of sweets in myth and folklore and, finally, offers a personal philosophy of continual sweet-eating based on the writings of Epicurus.A delicious blend of anecdote, history, and investigative reporting, Sweets is the perfect gift for anyone who loves candy.

    To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind.The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.

    How did one family turn a war-ruined principality into the world’s greatest empire? And how did they lose it all? This is the intimate story of twenty tsars and tsarinas, some touched by genius, some by madness, but all inspired by holy autocracy and imperial ambition. Simon Sebag Montefiore’s gripping chronicle reveals their secret world of unlimited power and ruthless empire-building, overshadowed by palace conspiracy, family rivalries, sexual decadence and wild extravagance, with a global cast of adventurers, courtesans, revolutionaries and poets, from Ivan the Terrible to Tolstoy and Pushkin, to Bismarck, Lincoln, Queen Victoria and Lenin.

    In doing so, he codified the concoctions that have become the backbone of high-end bars around the world! Often lauded as the father of mixology, Jerry Thomas, in addition to penning this book (the first drink book ever published in America), popularized inventive drinks and elevated the practice of bartending to an art form. At the height of his popularity in the 19th Century, people all over the country were eager to taste Thomas' recipes. While serving as the principle bartender at the Occidental Hotel in San Francisco he earned more money per week than the Vice President of the United States! Perhaps most famous for his signature cocktail, the Blue Blazer, which involves pouring flaming whiskey between two glasses to create a dramatic pyrotechnic display, Jerry Thomas laid the foundations for today's cocktail renaissance while Abraham Lincoln was still in the White House.

    He tasted it long ago, in a restaurant, and has been trying to reproduce it ever since. Without success. Now, on the theory that practice makes perfect, he sets out to bake peasant bread every week until he gets it right. He bakes his loaf from scratch. And because Alexander is nothing if not thorough, he really means from scratch: growing, harvesting, winnowing, threshing, and milling his own wheat.   An original take on the six-thousand-year-old staple of life, 52 Loaves explores the nature of obsession, the meditative quality of ritual, the futility of trying to re-create something perfect, our deep connection to the earth, and the mysterious instinct that makes all of us respond to the aroma of baking bread.

    Huckelbridge shows how beer has evolved along with the country—from a local and regional product (once upon a time every American city has its own brewery and iconic beer brand) to the rise of global mega-brands like Budweiser and Miller that are synonymous with U.S. capitalism.We learn of George Washington’s failed attempt to brew beer at Mount Vernon with molasses instead of barley, of the 19th century “Beer Barons” like Captain Frederick Pabst, Adolphus Busch, and Joseph Schlitz who revolutionized commercial brewing and built lucrative empires—and the American immigrant experience—and of the advances in brewing and bottling technology that allowed beer to flow in the saloons of the Wild West. Throughout, Huckelbridge draws connections between seemingly remote fragments of the American past, and shares his reports from the frontlines of today’s craft-brewing revolution.

    That is until 1904, when the disease broke out in a household in Oyster Bay, Long Island. Authorities suspected the family cook, Mary Mallon, of being a carrier. But before she could be tested, the woman, soon to be known as Typhoid Mary, had disappeared. Over the course of the next three years, Mary worked at several residences, spreading her pestilence as she went. In 1907, she was traced to a home on Park Avenue, and taken into custody. Institutionalized at Riverside Hospital for three years, she was released only when she promised never to work as a cook again. She promptly disappeared.For the next five years Mary worked in homes and institutions in and around New York, often under assumed names. In February 1915, a devastating outbreak of typhoid at the Sloane Hospital for Women was traced to her. She was finally apprehended and reinstitutionalized at Riverside Hospital, where she would remain for the rest of her life.Typhoid Mary is the story of her infamous life. Anthony Bourdain reveals the seedier side of the early 1900s, and writes with his renowned panache about life in the kitchen, uncovering the horrifying conditions that allowed the deadly spread of typhoid over a decade. Typhoid Mary is a true feast for history lovers and Bourdain lovers alike.

    government’s Supplemental Nutrition Assistance Program informally known as food stamps? The answer is surprisingly well: Broiled Tilapia with Lime, Spicy Pulled Pork, Green Chile and Cheddar Quesadillas, Vegetable Jambalaya, Beet and Chickpea Salad—even desserts like Coconut Chocolate Cookies and Peach Coffee Cake. In addition to creating nutritious recipes that maximize every ingredient and use economical cooking methods, Ms. Brown gives tips on shopping; on creating pantry basics; on mastering certain staples—pizza dough, flour tortillas—and saucy extras that make everything taste better, like spice oil and tzatziki; and how to make fundamentally smart, healthful food choices.Download a free PDF copy at http://www.leannebrown.ca/cookbooks

    In Unfamiliar Fishes, Sarah Vowell argues that 1898 might be a year just as defining, when, in an orgy of imperialism, the United States annexed Hawaii, Puerto Rico, and Guam, and invaded first Cuba, then the Philippines, becoming an international superpower practically overnight.Among the developments in these outposts of 1898, Vowell considers the Americanization of Hawaii the most intriguing. From the arrival of New England missionaries in 1820, their goal to Christianize the local heathen, to the coup d'état of the missionaries' sons in 1893, which overthrew the Hawaiian queen, the events leading up to American annexation feature a cast of beguiling, and often appealing or tragic, characters: whalers who fired cannons at the Bible-thumpers denying them their God-given right to whores, an incestuous princess pulled between her new god and her brother-husband, sugar barons, lepers, con men, Theodore Roosevelt, and the last Hawaiian queen, a songwriter whose sentimental ode "Aloha 'Oe" serenaded the first Hawaiian president of the United States during his 2009 inaugural parade.With her trademark smart-alecky insights and reporting, Vowell lights out to discover the off, emblematic, and exceptional history of the fiftieth state, and in so doing finds America, warts and all.

    Here, along the world's tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails. Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea.It was during their travels that Alford and Duguid—who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors—came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys.Like Alford and Duguid's two previous works, Flatbreads and Flavors ("a certifiable publishing event" —Vogue) and Seductions of Rice ("simply stunning"—The New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler).The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs.In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from southwest China.The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together: Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice.North Americans have come to love Southeast Asian food for its bright, fresh flavors. But beyond the dishes themselves, one of the most attractive aspects of Southeast Asian food is the life that surrounds it. In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained. In Hot, Sour, Salty, Sweet, at last this great culinary region is celebrated with all the passion, color, and life that it deserves.

    The book also brims with hope and charts a practical (and even beautiful) path out of the jungle.”—Michael Pollan, author of Omnivore's Dilemma and In Defense of Food “[A] necessary book—part memoir, part exposé…its reasoned case for healthy and humane farming practices has the sweet savor of truth.”—O The Oprah Magazine A crusading environmental activist, vegetarian, and lawyer who has worked with Robert Kennedy, Jr. on environment issues, Nicolette Hahn Niman blows the lid off the shocking practices in the pork, meat, and poultry industries in Righteous Porkchop, a Fast Food Nation for the hog trade. Subtitled, “Finding a Life and Good Food Beyond the Factory Farm,” Righteous Porkchop is at once an eye-opening grand tour of Hahn Niman’s battles with the industrial farming conglomerates, a guide to avoiding unhealthy meats, and a very personal story of  one woman’s reawakening.

    Each dot is a ship; each ship is laden with boxes; each box is laden with goods. In postindustrial economies, we no longer produce but buy. We buy, so we must ship. Without shipping there would be no clothes, food, paper, or fuel. Without all those dots, the world would not work.Freight shipping has been no less revolutionary than the printing press or the Internet, yet it is all but invisible. Away from public scrutiny, shipping revels in suspect practices, dubious operators, and a shady system of "flags of convenience." Infesting our waters, poisoning our air, and a prime culprit of acoustic pollution, shipping is environmentally indefensible. And then there are the pirates.Rose George, acclaimed chronicler of what we would rather ignore, sails from Rotterdam to Suez to Singapore on ships the length of football fields and the height of Niagara Falls; she patrols the Indian Ocean with an anti-piracy task force; she joins seafaring chaplains, and investigates the harm that ships inflict on endangered whales.Sharply informative and entertaining, Ninety Percent of Everything reveals the workings and perils of an unseen world that holds the key to our economy, our environment, and our very civilization.

    In three successive waves, from 1918 to 1919, influenza killed more than 50 million people. German soldiers termed it Blitzkatarrh, British soldiers referred to it as Flanders Grippe, but world-wide, the pandemic gained the notorious title of “Spanish Flu." Nowhere on earth escaped: the United States recorded 550,000 deaths (five times its total military fatalities in the war), while European deaths totaled more than two million.Amid the war, some governments suppressed news of the outbreak. Even as entire battalions were decimated, with both the Allies and the Germans suffering massive casualties, the details of many servicemen’s deaths were hidden to protect public morale. Meanwhile, civilian families were being struck down in their homes. Philadelphia ran out of gravediggers and coffins, and mass burial trenches had to be excavated with steam shovels. Spanish flu conjured up the specter of the Black Death of 1348 and the great plague of 1665, while the medical profession, shattered after five terrible years of conflict, lacked the resources to contain and defeat this new enemy. Through primary and archival sources, historian Catharine Arnold gives readers the first truly global account of this terrible epidemic.

    Mary Roach dodges hostile fire with the U.S. Marine Corps Paintball Team as part of a study on hearing loss and survivability in combat. She visits the fashion design studio of U.S. Army Natick Labs and learns why a zipper is a problem for a sniper. She visits a repurposed movie studio where amputee actors help prepare Marine Corps medics for the shock and gore of combat wounds. At Camp Lemmonier, Djibouti, in east Africa, we learn how diarrhea can be a threat to national security. Roach samples caffeinated meat, sniffs an archival sample of a World War II stink bomb, and stays up all night with the crew tending the missiles on the nuclear submarine USS Tennessee. She answers questions not found in any other book on the military: Why is DARPA interested in ducks? How is a wedding gown like a bomb suit? Why are shrimp more dangerous to sailors than sharks? Take a tour of duty with Roach, and you’ll never see our nation’s defenders in the same way again.