When Andrew Jackson planned his defense of New Orleans against the British in 1815, he met Jean Lafitte in a grog shop. And when John Wilkes Booth plotted with his accomplices to carry out an assassination, they gathered in Surratt Tavern.In America Walks into a Bar, Christine Sismondo recounts the rich and fascinating history of an institution often reviled, yet always central to American life. She traces the tavern from England to New England, showing how even the Puritans valued a good Beere. With fast-paced narration and lively characters, she carries the story through the twentieth century and beyond, from repeated struggles over licensing and Sunday liquor sales, from the Whiskey Rebellion to the temperance movement, from attempts to ban treating to Prohibition and repeal. As the cockpit of organized crime, politics, and everyday social life, the bar has remained vital--and controversial--down to the present. In 2006, when the Hurricane Katrina Emergency Tax Relief Act was passed, a rider excluded bars from applying for aid or tax breaks on the grounds that they contributed nothing to the community. Sismondo proves otherwise: the bar has contributed everything to the American story.Now in paperback, Sismondo's heady cocktail of agile prose and telling anecdotes offers a resounding toast to taprooms, taverns, saloons, speakeasies, and the local hangout where everybody knows your name.

    As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, "The New Yorker "dishes up a feast of delicious writing on food and drink, seasoned with a generous dash of cartoons. Whether you re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorker s fabled eighty-year history, are sure to satisfy every taste. There are memoirs, short stories, tell-alls, and poems ranging in tone from sweet to sour and in subject from soup to nuts. M.F.K. Fisher pays homage to cookery witches, those mysterious cooks who possess an uncanny power over food, while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. There is Roald Dahl s famous story Taste, in which a wine snob s palate comes in for some unwelcome scrutiny, and Julian Barnes s ingenious tale of a lifelong gourmand who goes on a very peculiar diet for still more peculiar reasons. Adam Gopnik asks if French cuisine is done for, and Calvin Trillin investigates whether people can actually taste the difference between red wine and white. We journey with Susan Orlean as she distills the essence of Cuba in the story of a single restaurant, and with Judith Thurman as she investigates the arcane practices of Japan s tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the city s foremost fisherman-chef. Dining out: All you can hold for five bucks / Joseph Mitchell --The finest butter and lots of time / Joseph Wechsberg --A good appetite / A.J. Liebling --The afterglow / A.J. Liebling --Is there a crisis in French cooking? / Adam Gopnik --Don't eat before reading this / Anthony Bourdain --A really big lunch / Jim Harrison --Eating in: The secret ingredient / M.F.K. Fisher --The trouble with tripe / M.F.K. Fisher --Nor censure nor disdain / M.F.K. Fisher --Good cooking: / Calvin Tomkins --Look back in hunger / Anthony Lane --The reporter's kitchen / Jane Kramer --Fishing and foraging: A mess of clams / Joseph Mitchell --A forager / John McPhee --The fruit detective / John Seabrook --Gone fishing / Mark Singer --On the bay / Bill Buford --Local delicacies: An attempt to compile a short history of The buffalo chicken wing / Calvin Trillin --The homesick restaurant / Susan Orlean --The magic bagel / Calvin Trillin --A rat in my soup / Peter Hessler --Raw faith / Burkhard Bilger --Night kitchens / Judith Thurman --The pour: Dry martini / Roger Angell --The red and the white / Calvin Trillin --The russian god / Victor Erofeyev --The ketchup conundrum / Malcolm Gladwell --Tastes funny: But the one on the right / Dorothy Parker --Curl up and diet / Ogden Nash --Quick, hammacher, my stomacher! / Ogden Nash --Nesselrode to jeopardy / S.J. Perelman --Eat, drink, and be merry / Peter De Vries --Notes from the overfed / Woody Allen --Two menus / Steve Martin --The zagat history of my last relationship 409(3) / Noah Baumbach --Your table is ready / John Kenney --Small plates: Bock / William Shawn --Diat / Geoffrey T. Hellman --4 a.m. / James Stevenson --Slave / Alex Prud'Homme --Under the hood / Mark Singer --Protein source / Mark Singer --A sandwich / Nora Ephron --Sea urchin / Chang-Rae Lee --As the french do / Janet MalColm --Blocking and chowing / Ben McGrath --When edibles attack / Rebecca Mead --Killing dinner / Gabrielle Hamilton --Fiction: Taste / Roald Dahl --Two roast beefs / V.S. Pritchett --The sorrows of gin / John Cheever --The jaguar sun / Italo Calvino --There should be a name for it / Matthew Klam --Sputnik / Don DeLillo --Enough / Alice McDermott --The butcher's wife / Louise Erdrich --Bark / Julian Barnes

    Here, beer expert Michael Jackson enthusiastically discusses the history and inner workings of this quiet, quirky brewing behemoth of Belgium. He explains the origins of manstic brewing, the good fortune of spiders on Lambic breweries, the reasoning behind using orange peels, coriander seeds and stale hops in the brewing process. Thorough tasting notes are oncluded, providing a reference point for the reader's own beer hunting. Fully revised with a brand new layout and 300 more photographs than previous editions, this book contains a list of addresses of the most important Belgian brewers, plus all the practical information on brewery visits, overnight accommodation and local restaurants and eateries.

    From hiring a blind line cook to flooding the room with meringue to being terrorized by a French owl, these behind-the-scenes accounts are as wildly entertaining as they are revealing. A delicious reminder that even the chefs we most admire aren't always perfect, Don't Try This at Home is a must-have for anyone who loves food or is fascinated by those who masterfully prepare it.

    It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks.Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious - or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen. It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Knives - perhaps our most important gastronomic tool - predate the discovery of fire, whereas the fork endured centuries of ridicule before gaining widespread acceptance; pots and pans have been around for millennia, while plates are a relatively recent invention. Many once-new technologies have become essential elements of any well-stocked kitchen - mortars and pestles, serrated knives, stainless steel pots, refrigerators. Others have proved only passing fancies, or were supplanted by better technologies; one would be hard pressed now to find a water-powered egg whisk, a magnet-operated spit roaster, a cider owl, or a turnspit dog. Although many tools have disappeared from the modern kitchen, they have left us with traditions, tastes, and even physical characteristics that we would never have possessed otherwise. Blending history, science, and anthropology, Wilson reveals how our culinary tools and tricks came to be, and how their influence has shaped modern food culture. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.

    With tales of heroism and cunning, in-depth bios and witty storytelling, Bygone Badass Broads gives new life to these historic female pioneers. Starting in the fifth century BC and continuing to the present, the book takes a closer look at bold and inspiring women who dared to step outside the traditional gender roles of their time. Coupled with riveting illustrations and Lee’s humorous and conversational storytelling style, this book is an outright celebration of the badass women who paved the way for the rest of us.

    In a way, you already know them. Only you don’t – not really. In a sense, they are you. Only they’re not entirely. They inform and shape the most important decisions in your life. But you’re almost certainly unaware of their intervention. They are the Ten Types of Human. Who are they? What are they for? How did they get into your head? We want to believe that there are some things we would never do. We want to believe that there are others we always would. But how can we be sure? What are our limits? Do we have limits?The answer lies with the Ten Types of Human: the people we become when we are faced with life's most difficult decisions. But who or what are these Types? Where do they come from? How did they get into our heads?The Ten Types of Human is a pioneering examination of human nature. It looks at the best and worst that human beings are capable of, and asks why. It explores the frontiers of the human experience, excavating the forces that shape our thoughts and actions in extreme situations. It begins in a courtroom and journeys across four continents and through the lives of some exceptional people, in search of answers.Mixing cutting-edge neuroscience, social psychology and visceral true stories, The Ten Types of Human is at once a provocation and a roadmap of the hidden parts of us. It is a book to inspire; to refashion our understanding of our many selves and semblances; and ultimately to find fresh ways to be free.

    The ultimate back story of the original Dracula, and its creator, Bram Stoker.Best-selling author Frank Delaney deconstructs the Vampire myth through the ages, and shows us how Stoker’s 1897 novel, one of the most widely read books of all time, heightened the allure of sex, the glamour of blood, and the defeat of death in a way that continues to pulse - and faster than ever - on the page and on the screen.

    In Godforsaken Grapes, Jason Wilson looks at how that came to be and takes the reader on a journey into what else is out there.   From Switzerland, Austria, and Portugal through France and Italy, and back to the United States, Wilson delves into the rare and wonderful. Blending extensive travels in wine-producing regions and conversations with wine evangelists, cutting-edge hipster winemakers, and explorers on an obsessive hunt for the strangest grapes in the world, Godforsaken Grapes is an entertaining love letter to wine.

    Increasingly fascinated by this most shameful of experiences, she began to explore the lonely city by way of art. Moving fluidly between works and lives -- from Edward Hopper's Nighthawks to Andy Warhol's Time Capsules, from Henry Darger's hoarding to the depredations of the AIDS crisis -- Laing conducts an electric, dazzling investigation into what it means to be alone, illuminating not only the causes of loneliness but also how it might be resisted and redeemed.

    Her compelling and demanding collection The Death of Adam—in which she reflected on her Presbyterian upbringing, investigated the roots of Midwestern abolitionism, and mounted a memorable defense of Calvinism—is respected as a classic of the genre, praised by Doris Lessing as “a useful antidote to the increasingly crude and slogan-loving culture we inhabit.” In this new collection she returns to the themes which have preoccupied her work: the role of faith in modern life, the inadequacy of fact, the contradictions inherent in human nature. Clear-eyed and forceful as ever, Robinson demonstrates once again why she is regarded as a modern rhetorical master.

     Stretching between these figures is a cast of artists, writers, and scientists--mostly women, mostly queer--whose public contribution has risen out of their unclassifiable and often heartbreaking private relationships to change the way we understand, experience, and appreciate the universe. Among them are the astronomer Maria Mitchell, who paved the way for women in science; the sculptor Harriet Hosmer, who did the same in art; the journalist and literary critic Margaret Fuller, who sparked the feminist movement; and the poet Emily Dickinson.Emanating from these lives are larger questions about the measure of a good life and what it means to leave a lasting mark of betterment on an imperfect world: Are achievement and acclaim enough for happiness? Is genius? Is love? Weaving through the narrative is a set of peripheral figures--Ralph Waldo Emerson, Charles Darwin, Elizabeth Barrett Browning, Herman Melville, Frederick Douglass, Nathaniel Hawthorne, and Walt Whitman--and a tapestry of themes spanning music, feminism, the history of science, the rise and decline of religion, and how the intersection of astronomy, poetry, and Transcendentalist philosophy fomented the environmental movement.

    Today's hobbyists rediscover the simplicity of making mead while reveling in the range of flavors that can result. In The Compleat Meadmaker, veteran beverage hobbyist Ken Schramm introduces the novice to the wonders of mead. With easy-to-follow procedures and simple recipes, he shows how you can quickly and painlessly make your own mead at home. In later chapters he introduces flavorful variations on the basic theme that lead to mead flavored with spice, fruits, grapes and even malt."-- from the book's back cover

    Eat More Better weaves science and humor into a definitive, illustrated guidebook for anyone who loves food. But this book isn’t for foodies. It’s for eaters. In the bestselling tradition of Alton Brown’s Good Eats and M.F.K. Fisher’s The Art of Eating, Pashman analyzes everyday foods in extraordinary detail to answer some of the most pressing questions of our time, including: Is a cheeseburger better when the cheese is on the bottom, closer to your tongue, to accentuate cheesy goodness? What are the ethics of cherry-picking specific ingredients from a snack mix? And what role does surface-area-to-volume ratio play in fried food enjoyment and ice cube selection? Written with an infectious blend of humor and smarts, Eat More Better is a tongue-in-cheek textbook that teaches readers to eat for maximum pleasure. Chapters are divided into subjects like engineering, philosophy, economics, and physical science, and feature hundreds of drawings, charts, and infographics to illustrate key concepts like The Porklift—a bacon lattice structure placed beneath a pancake stack to elevate it off the plate, thus preventing the bottom pancake from becoming soggy with syrup and imbuing the bacon with maple-based deliciousness. Eat More Better combines Pashman’s award-winning writing with his unparalleled field research, collected over thirty-seven years of eating at least three times a day. It delivers entertaining, fascinating, and practical insights that will satisfy your mind and stomach, and change the way you look at food forever. Read this book and every bite you take will be better.

    He demonstrates how hero stories continue to shape our world – arguing that we need them now more than ever.From the Stone Age to the Greek Tragedies, from Shakespeare to Robin Hood, we have always had our heroes. The hero is at the centre of formative myths in every culture and persists to this day in world-conquering books, films and TV shows. But why do these characters continue to inspire us, and why are they so central to storytelling?Scalpel-sharp on the roots of storytelling and enlightening on the history and science of myth, The Hero is essential reading for anyone trying to write or understand fiction. Child teaches us how these stories still shape our minds and behaviour in an increasingly confusing modern world, and with his trademark concision and wit, demonstrates that however civilised we get, we’ll always need heroes.