Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is a most engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form such an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's High on the Hog fills an important gap in our culinary history. Praise for Jessica B. Harris: "Jessica Harris masters the ability to both educate and inspire the reader in a fascinating new way." -Marcus Samuelsson, chef owner of Restaurant Aquavit

    It’s about the greatest pirate in history, the most powerful executive in the music business, a revolutionary invention and an illegal website four times the size of the iTunes Music Store. Journalist Stephen Witt traces the secret history of digital music piracy, from the German audio engineers who invented the mp3, to a North Carolina compact-disc manufacturing plant where factory worker Dell Glover leaked nearly two thousand albums over the course of a decade, to the high-rises of midtown Manhattan where music executive Doug Morris cornered the global market on rap, and, finally, into the darkest recesses of the Internet.Through these interwoven narratives, Witt has written a thrilling book that depicts the moment in history when ordinary life became forever entwined with the world online — when, suddenly, all the music ever recorded was available for free. In the page-turning tradition of writers like Michael Lewis and Lawrence Wright, Witt’s deeply-reported first book introduces the unforgettable characters—inventors, executives, factory workers, and smugglers—who revolutionized an entire artform, and reveals for the first time the secret underworld of media pirates that transformed our digital lives.An irresistible never-before-told story of greed, cunning, genius, and deceit, How Music Got Free isn’t just a story of the music industry—it’s a must-read history of the Internet itself.

    Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet, during which she spearheaded a revolution in the way we think about food.When Condé Nast offered Ruth Reichl the top position at America's oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone's boss. And yet . . . Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no?This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl's leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media—the last spendthrift gasp before the Internet turned the magazine world upside down.Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be.

    The sash. The tears. The glittering crown. And of course, that soaring song. For all of its pomp and kitsch, the Miss America pageant is indelibly written into the American story of the past century. From its giddy origins as a summer’s-end tourist draw in Prohibition-era Atlantic City, it blossomed into a televised extravaganza that drew tens of millions of viewers in its heyday and was once considered the highest honor that a young woman could achieve. For two years, Washington Post reporter and editor Amy Argetsinger visited pageants and interviewed former winners and contestants to unveil the hidden world of this iconic institution. There She Was spotlights how the pageant survived decades of social and cultural change, collided with a women’s liberation movement that sought to abolish it, and redefined itself alongside evolving ideas about feminism. For its superstars—Phyllis George, Vanessa Williams, Gretchen Carlson—and for those who never became household names, Miss America was a platform for women to exercise their ambitions and learn brutal lessons about the culture of fame. Spirited and revelatory, There She Was charts the evolution of the American woman, from the Miss America catapulted into advocacy after she was exposed as a survivor of domestic violence to the one who used her crown to launch a congressional campaign; from a 1930s winner who ran away on the night of her crowning to a present-day rock guitarist carving out her place in this world. Argetsinger dissects the scandals and financial turmoil that have repeatedly threatened to kill the pageant—and highlights the unexpected sisterhood of Miss Americas fighting to keep it alive.

    Until she stumbled on an alternate universe where taste reigned supreme, a world in which people could, after a single sip of wine, identify the grape it was made from, in what year, and where it was produced down to the exact location, within acres. Where she tasted wine, these people detected not only complex flavor profiles, but entire histories and geographies. Astounded by their fanatical dedication and seemingly superhuman sensory powers, Bosker abandoned her screen-centric life and set out to discover what drove their obsession, and whether she, too, could become a cork dork.Thus begins a year and a half long adventure that takes the reader inside elite tasting groups, exclusive New York City restaurants, a California winery that manipulates the flavor of its bottles with ingredients like Mega Purple, and even a neuroscientist's fMRI machine as Bosker attempts to answer the most nagging question of all: what's the big deal about wine? Funny, counter intuitive, and compulsively readable, Cork Dork illuminates not only the complex web of wine production and consumption, but how tasting better can change our brains and help us live better.

    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.

    Includes dozens of new recipes.When David Lebovitz began the project of updating his apartment in his adopted home city, he never imagined he would encounter so much inexplicable red tape while contending with the famously inconsistent European work ethic and hours. Lebovitz maintains his distinctive sense of humor with the help of his partner Romain, peppering this renovation story with recipes from his Paris kitchen. In the midst of it all, he reveals the adventure that accompanies carving out a place for yourself in a foreign country--under baffling conditions--while never losing sight of the magic that inspired him to move to the City of Light many years ago, and to truly make his home there.

    In 1998, his ex-wife Patrizia Reggiani Martinelli--nicknamed "The Black Widow" by the press--was sentenced to 29 years in prison, for arranging his murder. Did Patrizia murder her ex-husband because his spending was wildly out of control? Did she do it because her glamorous ex was preparing to marry his mistress, Paola Franchi? Or is there a possibility she didn't do it at all?The Gucci story is one of glitz, glamour, intrigue, the rise, near fall and subsequent resurgence of a fashion dynasty. Beautifully written, impeccably researched, and widely acclaimed, The House of Gucci will captivate readers with its page-turning account of high fashion, high finance, and heart-rending personal tragedy.

    Soon the Camp Fire was upon them, gobbling an acre a second. Less than two hours after it ignited, residents were trapped in flames, cremated in their homes and cars. By the next morning, eighty-five people were dead.San Francisco Chronicle reporter Lizzie Johnson was there as the town of Paradise burned. She saw the smoldering rubble of a historic covered bridge and the beloved Black Bear Diner, and she stayed long afterward, visiting shelters, hotels, and makeshift camps. Drawing on years of on-the-ground reporting and reams of public records, including 911 calls and testimony from a grand jury investigation, Johnson provides a minute-by-minute account of the Camp Fire, following residents and first responders as they fight to save themselves and their town. We see a young mother fleeing with her newborn; a school bus full of children in search of an escape route; and a group of paramedics, patients, and nurses trapped in a cul-de-sac, fending off the fire with rakes and hoses.Johnson documents the unfolding tragedy with empathy and nuance. But she also investigates the root causes, from runaway climate change to a deeply flawed alert system to Pacific Gas and Electric's decades-long neglect of critical infrastructure. A cautionary tale for a new era of megafires, Paradise is the gripping story of a town wiped off the map and the determination of its people to rise again.

    Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are they at last developing a food culture or are they just going through the motions? This entertaining, detailed, and somewhat tongue-in-cheek observation of the British and their food, cooking, eating, and behaviour in restaurants, covers such topics as dinner parties, funeral teas, Indian restaurants, dieting, and eating while under the influence. Written in Nigel Slater's trademark readable style, Eating for England highlights the nation's idiosyncratic attitude towards the fine art of dining.

    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.

    Coffee. Sunscreen. Vapes. George Zaidan reveals what will kill you, what won't, and why--explained with high-octane hilarity, hysterical hijinks, and other things that don't begin with the letter H. INGREDIENTS offers the perspective of a chemist on the stuff we eat, drink, inhale, and smear on ourselves. Apart from the burning question of whether you should eat that Cheeto, Zaidan explores a range of topics. Here's a helpful guide:Stuff in this book: - How bad is processed food? How sure are we?- Is sunscreen safe? Should you use it?- Is coffee good or bad for you?- What's your disease horoscope?- What is that public pool smell made of?- What happens when you overdose on fentanyl in the sun?- What do cassava plants and Soviet spies have in common?- When will you die?Stuff in other books: - Your carbon footprint- Food sustainability- GMOs- CEO pay- Science funding- Politics- Football- Baseball- Any kind of ball reallyZaidan, an MIT-trained chemist who cohosted CNBC's hit Make Me a Millionaire Inventor and wrote and voiced several TED-Ed viral videos, makes chemistry more fun than Hogwarts as he reveals exactly what science can (and can't) tell us about the packaged ingredients sold to us every day. Sugar, spinach, formaldehyde, cyanide, the ingredients of life and death, and how we know if something is good or bad for us--as well as the genius of aphids and their butts--are all discussed in exquisite detail at breakneck speed.

    She documents how the low-fat nutrition advice of the past sixty years has amounted to a vast uncontrolled experiment on the entire population, with disastrous consequences for our health.For decades, we have been told that the best possible diet involves cutting back on fat, especially saturated fat, and that if we are not getting healthier or thinner it must be because we are not trying hard enough. But what if the low-fat diet is itself the problem? What if the very foods we’ve been denying ourselves—the creamy cheeses, the sizzling steaks—are themselves the key to reversing the epidemics of obesity, diabetes, and heart disease?In this captivating, vibrant, and convincing narrative, based on a nine-year-long investigation, Teicholz shows how the misinformation about saturated fats took hold in the scientific community and the public imagination, and how recent findings have overturned these beliefs. She explains why the Mediterranean Diet is not the healthiest, and how we might be replacing trans fats with something even worse. This startling history demonstrates how nutrition science has gotten it so wrong: how overzealous researchers, through a combination of ego, bias, and premature institutional consensus, have allowed dangerous misrepresentations to become dietary dogma.With eye-opening scientific rigor, The Big Fat Surprise upends the conventional wisdom about all fats with the groundbreaking claim that more, not less, dietary fat—including saturated fat—is what leads to better health and wellness. Science shows that we have been needlessly avoiding meat, cheese, whole milk, and eggs for decades and that we can now, guilt-free, welcome these delicious foods back into our lives.

    His assailant ran down the street, jumped into an SUV, and vanished, hoping to join the vast majority of killers in American cities who are never arrested for their crimes. But as soon as the case was assigned to Detective John Skaggs, the odds shifted. Here is the kaleidoscopic story of the quintessential American murder--one young black man slaying another--and a determined crew of detectives whose creed was to pursue justice at all costs for its forgotten victims. Ghettoside is a fast-paced narrative of a devastating crime, an intimate portrait of detectives and a community bonded in tragedy, and a surprising new lens into the great subject of murder in America--why it happens and how the plague of killings might yet be stopped.

    From the ancient Greeks to modern yuppies, from cannibalism and the taking of the Eucharist to formal dinners and picnics, she thoroughly defines the eating ritual.