In this reading of history, China and Japan, the kingdoms of India, Muslim caliphates, the Byzantine Empire and European maritime republics alike enjoyed no absolute dominance over their neighbours and commercial partners - and the egalitarian international trading network that they built endured until European advances in weaponry and ship types introduced radical instability to the system.Abu-Lughod's portrait of a more balanced world is a masterpiece of synthesis driven by one highly creative idea: her world system of interlocking spheres of influence quite literally connected masses of evidence together in new ways. A triumph of fine critical thinking.

    As ever, the principles remain the same - to rediscover the simple pleasure of food, to take beginners through many of the basic techniques, and to offer inspiration to even the most accomplished cook. With stunning photographs to accompany each one of them, the recipes range from neglected classics like Old English Apple Hat and Smoked Collar of Bacon with Pease Pudding to exciting new flavors such as Teriyaki Grilled Marinated Salmon and Sea Bass with Puy Lentil Salsa. In Book Three, the reader can learn the techniques of pickling and preserving, how to equip their kitchen from scratch, and how to get the most out of food processors, bread machines, and ice-cream makers. Here, Delia also focuses on first courses (starters) and last courses (hot puddings), and introduces us to the wonderful world of pulses, from adzuki beans to pintos by way of many more familiar ones. How to Cook: Book Three contains over 120 great new recipes, written, as always, to inspire confidence in nervous cooks and to extend the repertoire of more experienced ones. Those who already have Books One and Two cannot afford to be without this one, and those who do not can start right here.

    Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coeprovides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asianingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York Bohemians discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-Americanrestaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing orShanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences.Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.

    Beeton's Book of Household Management is a volume of insight and common sense. Written by what one might now describe as a Victorian Martha Stewart, the book offers advice on fashion, child-care, animal husbandry, poisons, and the management of servants. To the modern reader expecting stuffy verbosity or heavy moralizing, Beeton's book is a revelation: it explores the foods of Europe and beyond, suggesting new food stuffs and techniques, mixing domestic advice with discussions of science, religion, class, industrialism and gender roles. Alternately frugal and fashionable, anxious and self confident, the book highlights the concerns of the growing Victorian middle-class at a key moment in its history. This abridged edition serves as a cookery book, while documenting a significant aspect of Victorian social and cultural history.

    Presented as a meal, each chapter represents a different course or garnish. Borrowing from Byron's classic poem "Don Juan" for her title ("Since Eve ate apples, much depends on dinner"), writer Margaret Visser looks to the most ordinary American dinner for her subject - corn on the cob with butter and salt, roast chicken with rice, salad dressed in lemon juice and olive oil, and ice cream - submerging herself in the story behind each food. In this indulgent and perceptive guide we hear the history of Corn Flakes, why canned California olives are so unsatisfactory (they're picked green, chemically blackened, then sterilized), and the fact that in Africa, citrus fruit is eaten rind and all. For food lovers of all kinds, this unexpectedly funny and serious book is a treasure of information, shedding light on one of our most favorite pastimes.

    And it's not that you can't--it's that you don't. It's that we've been wrecked by cooking shows with their millions of complicated steps and crazy-ass ingredients. Ingredients you can't find, let alone pronounce. That's not how I want to cook. I want to eat well, but I don't want it to take a year. Who's making stuff like 'Truffled Peruvian Mountain Squab with Chilled Framboise Foam' anyway? "So this book is about food that's big in taste and small in effort. Just great-tasting stuff with no fancy techniques and definitely no over-the-top ingredients, as in everything-comes-from-a-regular-supermarket--cool concept, huh? It's just a bunch of recipes you'll easily be able to make and enjoy."--From Sam the Cooking GuyLook inside for great recipes like these:• One Dank Tomato Pie • "Whatever" Spring Rolls • Five-Minute Stir-Fry Noodles • O.F.R.B.P.J.G.O. • Awww Nuts! • BBQ Chicken Pizza • Halloween Chicken Chili • Fridge Fried Rice • Sam's Sticky Sweet BBQ Ribs • Stuffed Burgers • Pesto BBQ Shrimp • Chili Salmon • Motor Home Meatballs • Spicy-ish Sausage Pasta • The Great Potato Cake • Brussels Sprouts You'll Actually Eat • (Fake) Creme Brulee • Chocolate Toffee Matzoh  • Peanut Butter Ice-Cream Cup Things

    Lee stood under an apple tree to dispatch his surrender to General Grant. Do you know what he was eating when he surrendered?Prepare a picnic of lemonade, raspberry shrub, mint julep, fried chicken, ham sandwiches, potato salad with boiled dressing, cold slaw, soda biscuits and quince marmalade to observe one of the many Civil War re-enactments throughout the United States.Enjoy eating tea cakes while viewing more than 150 full-color photos of replica Civil War items, re-enactors portraying Abraham Lincoln, Generals Custer, Lee and Grant, foods and recipes inspired by the nineteenth century.Share in the Union’s Thanksgiving holiday by preparing recipes from the chapter, Siege at Petersburg.Find out what General Grant ate every morning with his breakfast.Roxe Anne Peacock brings the nineteenth century and Civil War era to life through the wonderful photography depicted throughout the book.

    An unstable mixture of wizards, obsessives, melancholics, bores, musicians and warriors, they saw off—through luck, guile and sheer mulishness—any number of rivals, until finally packing up in 1918. From their principal lairs along the Danube they ruled most of Central Europe and Germany and interfered everywhere—indeed the history of Europe hardly makes sense without the House of Hapsburg.Danubia, Simon Winder's hilarious new book, plunges the reader into a maelstrom of alchemy, royalty, skeletons, jewels, bear-moats, unfortunate marriages and a guinea-pig village. Full of music, piracy, religion and fighting, it is the history of a strange dynasty, and the people they ruled, who spoke many different languages, lived in a vast range of landscapes, believed in rival gods and often showed a marked ingratitude towards their oddball ruler in Vienna. Readers who discovered Simon Winder's storytelling genius and infectious curiosity in Germania will be delighted by the eccentric and fascinating tale of the Habsburgs and their world.

    But despite that familiarity, how much do we really know of the inner Julia?   Now more than 200 letters exchanged between Julia and Avis DeVoto, her friend and unofficial literary agent memorably introduced in the hit movie Julie & Julia, open the window on Julia’s deepest thoughts and feelings. This riveting correspondence, in print for the first time, chronicles the blossoming of a unique and lifelong friendship between the two women and the turbulent process of Julia’s creation of Mastering the Art of French Cooking, one of the most influential cookbooks ever written.Frank, bawdy, funny, exuberant, and occasionally agonized, these letters show Julia, first as a new bride in Paris, then becoming increasingly worldly and adventuresome as she follows her diplomat husband in his postings to Nice, Germany, and Norway.   With commentary by the noted food historian Joan Reardon, and covering topics as diverse as the lack of good wine in the United States, McCarthyism, and sexual mores, these astonishing letters show America on the verge of political, social, and gastronomic transformation.

    Historian Grace Cole steps back and reviews the long history of barbarian invaders who pushed into Europe from the steppes of Asia, beginning 3,000 years ago with the nomadic Scythians, and then traces the tribes from Scandinavia, who migrated south to plague the empire until it finally crumbled. She examines the successes and failures of the principal barbarian tribes over the six centuries of their dominance and explores the surprising role of the Church as the era progressed. She covers the rise of France and the Holy Roman Empire and shows how the last great wave of barbarians - the Vikings -colonized a new world in Greenland and North America. Finally, she explains feudalism, the strange structure that held society together into the early Renaissance, outlining how it foreshadowed and laid the foundations for the civilization that became Europe. This rich heritage - the flowering of learning, the bold exploration and colonization of the globe, new political and economic structures, the idea of personal freedom - all were, in large part, the fruit of barbarism. And finally, the belief that barbarians and medieval Europe belonged to a dark age is conclusively put to rest.

    Yet this formidable dominion never inspired the awe of its predecessor. Voltaire distilled the disdain of generations when he quipped it was neither holy, Roman, nor an empire. Yet as Peter Wilson shows, the Holy Roman Empire tells a millennial story of Europe better than the histories of individual nation-states. And its legacy can be seen today in debates over the nature of the European Union.Heart of Europe traces the Empire from its origins within Charlemagne’s kingdom in 800 to its demise in 1806. By the mid-tenth century its core rested in the German kingdom, and ultimately its territory stretched from France and Denmark to Italy and Poland. Yet the Empire remained stubbornly abstract, with no fixed capital and no common language or culture. The source of its continuity and legitimacy was the ideal of a unified Christian civilization, but this did not prevent emperors from clashing with the pope over supremacy―the nadir being the sack of Rome in 1527 that killed 147 Vatican soldiers.Though the title of Holy Roman Emperor retained prestige, rising states such as Austria and Prussia wielded power in a way the Empire could not. While it gradually lost the flexibility to cope with political, economic, and social changes, the Empire was far from being in crisis until the onslaught of the French revolutionary wars, when a crushing defeat by Napoleon at Austerlitz compelled Francis II to dissolve his realm.

    But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. From the bustle of medieval Milan's marketplace to the banqueting halls of Renaissance Ferrara; from street stalls in the putrid alleyways of nineteenth-century Naples to the noisy trattorie of postwar Rome: in rich slices of urban life, historian and master storyteller John Dickie shows how taste, creativity, and civic pride blended with princely arrogance, political violence, and dark intrigue to create the world's favorite cuisine. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities. A dynamic chronicle that is full of surprises, Delizia! draws back the curtain on much that was unknown about Italian food and exposes the long-held canards. It interprets the ancient Arabic map that tells of pasta's true origins, and shows that Marco Polo did not introduce spaghetti to the Italians, as is often thought, but did have a big influence on making pasta a part of the American diet. It seeks out the medieval recipes that reveal Italy's long love affair with exotic spices, and introduces the great Renaissance cookery writer who plotted to murder the Pope even as he detailed the aphrodisiac qualities of his ingredients. It moves from the opulent theater of a Renaissance wedding banquet, with its gargantuan ten-course menu comprising hundreds of separate dishes, to the thin soups and bland polentas that would eventually force millions to emigrate to the New World. It shows how early pizzas were disgusting and why Mussolini championed risotto. Most important, it explains the origins and growth of the world's greatest urban food culture. With its delectable mix of vivid storytelling, groundbreaking research, and shrewd analysis, Delizia! is as appetizing as the dishes it describes. This passionate account of Italy's civilization of the table will satisfy foodies, history buffs, Italophiles, travelers, students -- and anyone who loves a well-told tale.

    Before his astonishing career had ended, he had conquered half of Europe and his armies had marched through Italy, Germany, and Spain. In a glittering Christmas Day ceremony in Rome, in the year 800, he was crowned the new Holy Roman Emperor. More than the heroic conqueror of Western Europe, Charlemagne was an intense and thoughtful human being. His succession of five wives brought him a palace full of children. So warm was his love for his daughters that he could never bear to see them married away from the court, even though enticing alliances with other rulers were offered them. A deeply religious man, Charlemagne became the protector of orthodox Christianity against medieval heresies. A patron of learning, he established schools and brought artists and scholars to his court to work and study. As a result, most classical literature comes down to us in copies of books made in Charlemagne's time. Here, from National Book Award winner Richard Winston, is his remarkable story.

    830 by a member of his court.ForewordEinhard's PrefaceThe Life of the Emperor CharlesNotesGenealogical TableMap

    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.