Feasting her way through an Italian honeymoon, Jen Lin-Liu was struck by culinary echoes of the delicacies she ate and cooked back in China, where she’d lived for more than a decade. Who really invented the noodle? she wondered, like many before her. But also: How had food and culture moved along the Silk Road, the ancient trade route linking Asia to Europe—and what could still be felt of those long-ago migrations? With her new husband’s blessing, she set out to discover the connections, both historical and personal, eating a path through western China and on into Central Asia, Iran, Turkey, and across the Mediterranean. The journey takes Lin-Liu into the private kitchens where the headscarves come off and women not only knead and simmer but also confess and confide. The thin rounds of dough stuffed with meat that are dumplings in Beijing evolve into manti in Turkey—their tiny size the measure of a bride’s worth—and end as tortellini in Italy. And as she stirs and samples, listening to the women talk about their lives and longings, Lin-Liu gains a new appreciation of her own marriage, learning to savor the sweetness of love freely chosen.

    Out of this ancient heritage from lands that include Greece, Bosnia, Turkey, Israel, Persia, Afghanistan, and India, she mines a rich source of culinary traditions.Mendelson then takes us on a journey through the lands that traditionally only consumed milk fresh from the cow—what she calls the Northwestern Cow Belt (northern Europe, Great Britain, North America). She shows us how milk reached such prominence in our diet in the nineteenth century that it led to the current practice of overbreeding cows and overprocessing dairy products. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to try are a revelation of how pure milk products should really taste.The delightfully wide-ranging recipes that follow are grouped according to the main dairy ingredient: fresh milk and cream, yogurt, cultured milk and cream, butter and true buttermilk, fresh cheeses. We learn how to make luscious Clotted Cream, magical Lemon Curd, that beautiful quasi-cheese Mascarpone, as well as homemade yogurt, sour cream, true buttermilk, and homemade butter. She gives us comfort foods such as Milk Toast and Cream of Tomato Soup alongside Panir and Chhenna from India. Here, too, are old favorites like Herring with Sour Cream Sauce, Beef Stroganoff, a New Englandish Clam Chowder, and the elegant Russian Easter dessert, Paskha. And there are drinks for every season, from Turkish Ayran and Indian Lassis to Batidos (Latin American milkshakes) and an authentic hot chocolate. This illuminating book will be an essential part of any food lover’s collection and is bound to win converts determined to restore the purity of flavor to our First Food.

    No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. “I did what I always do when I’m confused, lonely, or frightened,” she writes. “I disappeared into the kitchen.”My Kitchen Year follows the change of seasons—and Reichl’s emotions—as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would “throw quick meals together” for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, sautéed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things. The 136 recipes collected here represent a life’s passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl’s enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants. Part cookbook, part memoir, part paean to the household gods, My Kitchen Year may be Ruth Reichl’s most stirring book yet—one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again.

    With the help of a chef and some friends, Nick Offerman presents the story of Twain’s life through the lens of eight of Mark Twain’s favorite foods. As we explore these foods’ role in Samuel Clemens’ life, we also discover a surprising culinary and ecological history of America. The biggest celebrity of his time, Twain was a witness to a transforming country, and with historian and writer Andrew Beahrs as a guide, Beahrs and Offerman take documentary excursions across America, illuminating each dish and bringing to life a broad sampling of Twain’s writing. Twain’s Feast is a rollicking information-packed journey into the rich culinary history of America, with the sharp eye and unmistakable wit of Mark Twain himself.Portions of this audiobook contain mature language and themes. Listener discretion is advised.This audiobook is 4 hours 27 minutes long.©2018 Audible Originals, LLC (P)2018 Audible Originals, LLC

    That book was the last surviving manuscript of an ancient Roman philosophical epic, On the Nature of Things, by Lucretius—a beautiful poem of the most dangerous ideas: that the universe functioned without the aid of gods, that religious fear was damaging to human life, and that matter was made up of very small particles in eternal motion, colliding and swerving in new directions.The copying and translation of this ancient book—the greatest discovery of the greatest book-hunter of his age—fueled the Renaissance, inspiring artists such as Botticelli and thinkers such as Giordano Bruno; shaped the thought of Galileo and Freud, Darwin and Einstein; and had a revolutionary influence on writers such as Montaigne and Shakespeare and even Thomas Jefferson.

    A universal icon of adventure and discovery, he has inspired six centuries of popular fascination and spurious mythology. Now, from the acclaimed author of "Over the Edge of the World: Magellan's Terrifying Circumnavigation of the Globe" ("Superb . . . A first-rate historical page turner"--"The New York Times")--comes the first fully authoritative biography of one of the most enchanting figures in world history. In this masterly work, Marco Polo's incredible odyssey--along the Silk Road and through all the fantastic circumstances of his life--is chronicled in sumptuous and illuminating detail. We meet him as a callow young man, the scion of a wealthy Venetian merchant family, only seventeen when he sets out in 1271 with his father and uncle on their journey to Asia. We see him gain the confidence of Kublai Khan, the world's most feared and powerful leader, and watch him become a trusted diplomat and intelligence agent in the ruler's inner circle. We are privy to his far-flung adventures on behalf of the Khan, living among the Mongols and other tribes, and traveling to magical cities, some far advanced over the West. We learn the customs of the Khan's court, both erotic and mercantile, and Polo's uncanny ability to adapt to them. We follow him on his journey back to Venice, laden with riches, the latest inventions, and twenty-four years' worth of extraordinary tales. And we see his collaboration with the famed writer Rustichello of Pisa, who immediately saw in Polo the story of a lifetime; enlivened by his genius for observation, Polo's tales needed little embellishment. Recorded by Rustichello as the two languished as prisoners of war in a Genoese jail, the" Travels" would explode the notion of non-Europeans as untutored savages and stand as the definitive description of China until the nineteenth century. Drawing on original sources in more than half a dozen languages, and on his own travels along Polo's route in China and Mongolia, Bergreen explores the lingering controversies surrounding Polo's legend, settling age-old questions and testing others for significance. Synthesizing history, biography, and travelogue, this is the timely chronicle of a man who extended the boundaries of human knowledge and imagination. Destined to be the definitive account of its subject for decades to come, "Marco Polo" takes us on a journey to the limits of history--and beyond.

    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.

    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.

    Carrying out a genocidal plundering of the Congo, he looted its rubber, brutalized its people, and ultimately slashed its population by ten million--all the while shrewdly cultivating his reputation as a great humanitarian. Heroic efforts to expose these crimes eventually led to the first great human rights movement of the twentieth century, in which everyone from Mark Twain to the Archbishop of Canterbury participated. King Leopold's Ghost is the haunting account of a megalomaniac of monstrous proportions, a man as cunning, charming, and cruel as any of the great Shakespearean villains. It is also the deeply moving portrait of those who fought Leopold: a brave handful of missionaries, travelers, and young idealists who went to Africa for work or adventure and unexpectedly found themselves witnesses to a holocaust. Adam Hochschild brings this largely untold story alive with the wit and skill of a Barbara Tuchman. Like her, he knows that history often provides a far richer cast of characters than any novelist could invent. Chief among them is Edmund Morel, a young British shipping agent who went on to lead the international crusade against Leopold. Another hero of this tale, the Irish patriot Roger Casement, ended his life on a London gallows. Two courageous black Americans, George Washington Williams and William Sheppard, risked much to bring evidence of the Congo atrocities to the outside world. Sailing into the middle of the story was a young Congo River steamboat officer named Joseph Conrad. And looming above them all, the duplicitous billionaire King Leopold II. With great power and compassion, King Leopold's Ghost will brand the tragedy of the Congo--too long forgotten--onto the conscience of the West

    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.

    For millennia Europeans believed that the world consisted of three parts: Europe, Africa, and Asia. They drew the three continents in countless shapes and sizes on their maps, but occasionally they hinted at the existence of a "fourth part of the world," a mysterious, inaccessible place, separated from the rest by a vast expanse of ocean. It was a land of myth--until 1507, that is, when Martin Waldseemuller and Matthias Ringmann, two obscure scholars working in the mountains of eastern France, made it real. Columbus had died the year before convinced that he had sailed to Asia, but Waldseemuller and Ringmann, after reading about the Atlantic discoveries of Columbus's contemporary Amerigo Vespucci, came to a startling conclusion: Vespucci had reached the fourth part of the world. To celebrate his achievement, Waldseemuller and Ringmann printed a huge map, for the first time showing the New World surrounded by water and distinct from Asia, and in Vespucci's honor they gave this New World a name: America."The Fourth Part of the World "is the story behind that map, a thrilling saga of geographical and intellectual exploration, full of outsize thinkers and voyages. Taking a kaleidoscopic approach, Toby Lester traces the origins of our modern worldview. His narrative sweeps across continents and centuries, zeroing in on different portions of the map to reveal strands of ancient legend, Biblical prophecy, classical learning, medieval exploration, imperial ambitions, and more. In Lester's telling the map comes alive: Marco Polo and the early Christian missionaries trek across Central Asia and China; Europe's early humanists travel to monastic libraries to recover ancient texts; Portuguese merchants round up the first West African slaves; Christopher Columbus and Amerigo Vespucci make their epic voyages of discovery; and finally, vitally, Nicholas Copernicus makes an appearance, deducing from the new geography shown on the Waldseemuller map that the earth could not lie at the center of the cosmos. The map literally altered humanity's worldview.One thousand copies of the map were printed, yet only one remains. Discovered accidentally in 1901 in the library of a German castle it was bought in 2003 for the unprecedented sum of $10 million by the Library of Congress, where it is now on permanent public display. Lavishly illustrated with rare maps and diagrams, "The Fourth Part of the World "is the story of that map: the dazzling story of the geographical and intellectual journeys that have helped us decipher our world.

    We visit the Foire aux Escargots. We attend a truly French marathon, where the beverage of choice is Ch�teau Lafite-Rothschild rather than Gatorade. We search out the most pungent cheese in France, and eavesdrop on a heated debate on the perfect way to prepare an omelet. We even attend a Catholic mass in the village of Richerenches, a sacred event at which thanks are given for the aromatic, mysterious, and breathtakingly expensive black truffle. With Mayle as our charming guide, we come away satisfied (if a little hungry), and with a sudden desire to book a flight to France at once.

    Filled with surprising stories of accidental genius and brilliant mistakes—from the French publisher who invented the phonograph before Edison but forgot to include playback, to the Hollywood movie star who helped invent the technology behind Wi-Fi and Bluetooth—How We Got to Now investigates the secret history behind the everyday objects of contemporary life. In his trademark style, Johnson examines unexpected connections between seemingly unrelated fields: how the invention of air-conditioning enabled the largest migration of human beings in the history of the species—to cities such as Dubai or Phoenix, which would otherwise be virtually uninhabitable; how pendulum clocks helped trigger the industrial revolution; and how clean water made it possible to manufacture computer chips. Accompanied by a major six-part television series on PBS, How We Got to Now is the story of collaborative networks building the modern world, written in the provocative, informative, and engaging style that has earned Johnson fans around the globe.

    Part memoir, part journalistic investigation, Animal, Vegetable, Miracle is an enthralling narrative that will open your eyes in a hundred new ways to an old truth: You are what you eat.

    He succeeded at all but the last: Steingarten is "fairly sure that God meant the color blue mainly for food that has gone bad." In this impassioned, mouth-watering, and outrageously funny book, Steingarten devotes the same Zen-like discipline and gluttonous curiosity to practically everything that anyone anywhere has ever called "dinner." Follow Steingarten as he jets off to sample choucroute in Alsace, hand-massaged beef in Japan, and the mother of all ice creams in Sicily. Sweat with him as he tries to re-create the perfect sourdough, bottle his own mineral water, and drop excess poundage at a luxury spa. Join him as he mounts a heroic--and hilarious--defense of salt, sugar, and fat (though he has some nice things to say about Olestra). Stuffed with offbeat erudition and recipes so good they ought to be illegal, The Man Who Ate Everything is a gift for anyone who loves food.