Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist.Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips.The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world.From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers.

    From childhood in the Great Depression to opening esteemed eateries, it’s quite a story to tell. When she and her family launched Commander’s Palace, it became the city’s most popular restaurant, where famous chefs such as Paul Prudhomme, Emeril Lagasse, and James Beard Award winner Troy McPhail got their start.Miss Ella of Commander’s Palace describes the drama, the disasters, and the abundance of love, sweat, and grit it takes to become the matriarch of New Orleans’ finest restaurant empire.

    150 full-color photos.

    Chemistry professor and syndicated Washington Post food columnist Robert L. Wolke provides over 100 reliable and witty explanations, while debunking misconceptions and helping you to see through confusing advertising and labeling.

    In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food culture.This is not your typical guidebook. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid and armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the end result is the first ever guidebook for the new age of culinary tourism.

    As Henry VIII’s right-hand man, Cromwell was the architect of the English Reformation, secured Henry’s divorce from Catherine of Aragon and plotted the downfall of Anne Boleyn, and upon his arrest, was accused of trying to usurp the King himself. But here Tracy Borman reveals a different side of one of the most notorious figures in history: that of a caring husband and father, a fiercely loyal servant and friend, and a revolutionary who helped make medieval England into a modern state.Born in the mid-1480s to a lowly blacksmith, Cromwell left home at eighteen to make his fortune abroad. After serving as a mercenary in the French army, working for a powerful merchant banker in Florence at the height of the Renaissance, and spending time as a cloth merchant in the commercial capital of the world, the Netherlands, Cromwell returned to England and built a flourishing legal practice. He soon became the protégé of Cardinal Thomas Wolsey and then worked his way into the King’s inner circle. As Henry’s top aide, Cromwell was at the heart of the most momentous events of his time and wielded immense power over both church and state. His seismic political, religious, and social reforms had an impact that can still be felt today. Grounded in excellent primary source research, Thomas Cromwell gives an inside look at a monarchy that has captured the Western imagination for centuries, and tells the story of a controversial and enigmatic man who forever changed the shape of his country.

    Among the foods thought to encourage Lust, the love apple (now known as the tomato) was thought to possess demonic spirits until the nineteenth century. The Gluttony “course” invites the reader to an ancient Roman dinner party where nearly every dish served—from poppy-crusted rodents to “Trojan Pork”—was considered a crime against the state. While the vice known as Sloth introduces the sad story of “The Lazy Root” (the potato), whose popularity in Ireland led British moralists to claim that the Great Famine was God’s way of punishing the Irish for eating a food that bred degeneracy and idleness.Filled with incredible food history and the author’s travels to many of these exotic locales, In the Devil’s Garden also features recipes like the matzo-ball stews outlawed by the Spanish Inquisition and the forbidden “chocolate champagnes” of the Aztecs. This is truly a delectable book that will be consumed by food lovers, culinary historians, amateur anthropologists, and armchair travelers alike. Bon appétit!

    Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger she was asked, and she replied, 'When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it . . . and then the warmth and richness and fine reality of hunger satisfied.

    Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites.The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

    Tudor histories are rife with "facts" about Henry VIII's life and health, but as a medical anthropologist, Kyra Kramer, author of Blood Will Tell, has learned one should never take those "facts" at face value. In Henry VIII's Health in a Nutshell, Kramer highlights the various health issues that Henry suffered throughout his life and proposes a few new theories for their causes, based on modern medical findings. Known for her readability and excellent grasp of the intricacies of modern medical diagnostics, Kyra Kramer gives the reader a new understanding of Henry VIII's health difficulties, and provides new insights into their possible causes.

    Two different versions of the play were published in the Jacobean era, several years later. The powerful effect of early productions of the play is indicated by the legends that quickly accrued around them—that actual devils once appeared on the stage during a performance, "to the great amazement of both the actors and spectators", a sight that was said to have driven some spectators mad.

    Suzannah Lipscomb visits over fifty Tudor places, from the famous palace at Hampton Court where dangerous court intrigue was rife, to less well-known houses, such as Anne Boleyn's childhood home at Hever Castle or Tutbury Castle where Mary Queen of Scots was imprisoned. In the corridors of power and the courtyards of country houses we meet the passionate but tragic Kateryn Parr, Henry VIII's last wife, Lady Jane Grey the nine-day queen, and hear how Sir Walter Raleigh planned his trip to the New World. Through the places that defined them, this lively and engaging book reveals the rich history of the Tudors and paints a vivid and captivating picture of what it would have been like to live in Tudor England.

    There she is married to the king's eldest son, Arthur, a sickly boy who dies six months after the wedding. Katharine is left a widow who was never truly a wife, lonely in a strange land, with a very bleak future. Her only hope of escape is to marry the king's second son, Prince Henry, now heir to the throne. Tall, athletic, handsome, a lover of poetry and music, Henry is all that Katharine could want in a husband. But their first son dies and, after many more pregnancies, only one child survives, a daughter. Disappointed by his lack of an heir, Henry's eye wanders, and he becomes enamored of another woman--a country nobleman's daughter named Anne Boleyn. When Henry begins searching for ways to put aside his loyal first wife, Katharine must fight to remain Queen of England and to keep the husband she once loved so dearly.

    A rich oral tradition, passed down through generations, the peasant kitchen offers healthy, real food - the antithesis of fast-food catering - and is as relevant now as it was centuries ago.In this remarkable book, Elisabeth Luard sets out to record the principles of European cookery and to rediscover what has been lost in over-refinement. The recipes come from twenty-five countries, ranging from Ireland in the west to Romania in the east, Iceland in the north to Turkey in the south. It is an enormous compendium which covers Vegetables dishes, Potato dishes, Beans, Lentils, Polenta and Cornmeal, Rice, Pasta and Noodles, Eggs, Milk and Cheeses, Fish, Poultry, Small Game, Pork, Shepherd's Meats, Beef, Breads and Yeast Pastries, Sweet Dishes, Herbs, Mushrooms and Fungi, Oils, and Preserves. Written with the scrupulous attention to detail and authenticity that is the hallmark of Elisabeth Luard's cookery writing, the recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore.

    'Death and the Virgin' is the story of a remarkable and frenetic period in Elizabeth's life: a tale of love, death and tragedy, exploring the dramatic early life of England's Virgin Queen.