His monumental decision to split from Rome and the Catholic Church was one that would forever shape the religious and political landscape of Britain.Combining magnificent storytelling with an extraordinary grasp of the pleasures and perils of power, Margaret George delivers a vivid portrait of Henry VIII and Tudor England and the powerhouse of players on its stage: Thomas Cromwell, Cardinal Wolsey, Thomas More and Anne Boleyn. It is also a narrative told from an original perspective: Margaret George writes from the King's point of view, injecting irreverent comments from Will Somers - Henry's jester and confidant.

    They come from both Sephardic and Ashkenazic Jews who settled all over America, bringing with them a wide variety of regional flavors, changing and adapting their traditional dishes according to what was available in the new country.What makes Jewish cooking unique is the ancient dietary laws that govern the selection, preparation, and consumption of observant Jews. Food plays a major part in rituals past and present, binding family and community. It is this theme that informs every part of Joan Nathan’s warm and lively text. Every dish has a story–from the cholents (the long-cooked rich meat stews) and kugels (vegetable and noodle puddings) prepared in advance for the Sabbath, to the potato latkes (served with maple syrup in Vermont and goat cheese in California) and gefilte fish (made with white fish in the Midwest, salmon in the Northwest, haddock in New England, and shad in Maryland). Joan Nathan tells us how lox and bagels and Lindy’s cheesecake became household words, and how American products like Crisco, cream cheese, and Jell-O changed forever Jewish home cooking.The recipes and stories come from every part of the U.S.A. They are seasoned with Syrian, Moroccan, Greek, German, Polish, Georgian, and Alsatian flavors, and they represent traditional foods tailored for today’s tastes as well as some of the nouvelle creations of Jewish chefs from New York to Tuscon. When Jewish Cooking in America was first published in 1994, it won both the IACP / Julia Child Cookbook Award for Best Cookbook of the Year and the James Beard Award for Best Food of the Americas Cookbook. Now, more than ever, it stands firmly established as an American culinary classic.

    England had been ravaged for decades by conspiracy, violence, murders, coups and countercoups. Through luck, guile and ruthlessness, Henry VII, the first of the Tudor kings, had clambered to the top of the heap--a fugitive with a flimsy claim to England's throne. For many he remained a usurper, a false king.But Henry had a crucial asset: his queen and their children, the living embodiment of his hoped-for dynasty. Queen Elizabeth was a member of the House of York. Henry himself was from the House of Lancaster, so between them they united the warring parties that had fought the bloody century-long War of the Roses. Now their older son, Arthur, was about to marry a Spanish princess. On a cold November day sixteen-year-old Catherine of Aragon arrived in London for a wedding that would mark a triumphal moment in Henry's reign.In this remarkable book, Thomas Penn re-creates the story of the tragic, magnetic Henry VII--a controlling, paranoid, avaricious monarch who was entering the most perilous years of his long reign.Rich with drama and insight, Winter King is an astonishing story of pageantry, treachery, intrigue and incident--and the fraught, dangerous birth of Tudor England.

    This book contains first hand accounts of life in the workhouse, enabling you to see the workhouse through the eyes of people who experienced it.CONTENTSFOODI am fond of gruelSaltless gruel and dry breadSweetened gruel and diarrhoeaSour gruelSICKNESSRaw, festering soresThe tramp with diarrhoeaAsking for the doctorBATHING, UNDRESSING AND DRESSINGDirty looking bathsOur clothes were taken from us“Hurry up, women”Wet clothesThe condition of the clothesCONDITIONS AND PEOPLEDo I look like a prostitute?We were “only tramps”Coming into contact with other men’s fleshThirst“Your neighbour breathed right into your face”Being woken up throughout the nightPunished for being cheekyBEDS AND BEDDINGThe wire mattressThe wire pillow – a cruel inventionDirty blankets and hard bedsLABOURPicking oakumStone-breaking in Paddington work houseA NIGHT IN A WORKHOUSEYou’ve missed your gruelA stain of blood bigger than a man's handFilthy anecdotesThe swearing clubChecking for liceThree fourths of a pint of gruel in a yellow basinMilling with the crank-handleTHE CRAWLERS: THE WOMAN UNABLE TO GET ADMISSION TO THE WORKHOUSEA CHILD'S MEMORIES OF BEING PUT IN THE WORKHOUSE

    

    Book annotation not available for this title.Title: The Victorian ChristmasAuthor: Selby, AnnaPublisher: Casemate Pub & Book Dist LlcPublication Date: 2008/12/19Number of Pages: 186Binding Type: HARDCOVERLibrary of Congress: 2009293811

    Throughout the Tudor Age the Dudley family was never far from controversy. They were universally condemned as scheming, ruthless, overly ambitious charmers, with three family members even executed for treason. Yet at the opposite extreme of the spectrum, Edmund Dudley was instrumental in establishing the financial basis of the Tudor dynasty, while John Dudley, Duke of Northumberland, led victorious armies, laid the foundations of the Royal Navy, ruled as uncrowned king, and almost landed on the throne. Written by award-winning historian, Derek Wilson, The Uncrowned Kings of England charts the scandals and triumphs of this legendary clan. Foremost among the family, Robert Dudley, Earl of Leicester, was Queen Elizabeth's favorite for 30 years (and came the closest to marrying her), and governed the Netherlands in her name. His successor, Sir Robert Dudley, scholar, adventurer, and courtier, was one of the Queen's most audacious seadogs in the closing years of her reign, but fell foul of James I. The fortunes of this astonishing family rose and fell with those of the royal line they served faithfully through a tumultuous century.

    One of Europe's oldest and most historic regions, it is rich with wonders including castles, wild white horses, Roman ruins, and Carcassonne, Europe's greatest fortified town. What really drew them to this area, however, was the locals' love of food and wine. As their visits to the region became longer and their dream of owning a home intensified, they began to discover another way of living--a slower one based on gastronomic pleasure and the really important things in life: hunting for mushrooms, morning trips to the bakery, long lunches, and heated debates about the best way to make cassoulet. Including mouthwatering recipes and delightful duotone drawings, this wonderful memoir is for the fans of Peter Mayle and Frances Mays

     James Shapiro illuminates both Shakespeare’s staggering achievement and what Elizabethans experienced in the course of 1599, bringing together the news and the intrigue of the times with a wonderful evocation of how Shakespeare worked as an actor, businessman, and playwright. The result is an exceptionally immediate and gripping account of an inspiring moment in history.

    Over 100 additional new images are integrated into Volume I, and appear online as full size digital images with discussions written by the author. These bonus images are complemented by groundbreaking media support for students including video study tools and a robust eBook.

    With the help of an incredibly supportive wife and a cadre of highly amused friends, Jared offers a glimpse at one man's family as they try to learn about their food and ask themselves what's really for dinner. Year of the Cow follows the trials and tribulations of a home cook as he begins to form a deeper relationship with food and the environment. From meeting the rancher who raised his cow to learning how to successfully pack a freezer with cow parts, Stone gets to know his bovine and delves into our diets and eating habits, examining the ethnography of cattle, how previous generations ate, why environmentalists and real food aficionados are mad for grass-fed beef, why certain cuts of beef tend to end up on our plates (while boldly experimenting with the ones that don't), and much more. Over the course of dozens of nose-to-tail meals, Jared cooks his way through his cow armed with a pioneering spirit and a good sense of humor. He becomes more mindful of his diet, makes changes to his lifestyle, and bravely confronts challenges he never expected—like how to dry beef jerky without attracting the neighborhood wildlife to the backyard, and how to find deliciousness in the less-common cuts of meat like the tongue and heart—sharing a recipe at the end of each chapter. By examining the food that fuels his life and pondering why we eat the way we do, Jared and his family slowly discover to how live a life more fully—and experience a world of culinary adventures along the way.

    She looks at the shifting influences on the national diet as new ideas and ingredients have arrived, and as immigrant communities have made their contribution to the life of the country. She evokes lost worlds of open fires and ice houses, of constant pickling and preserving, and of manchet loaves and curly-coated pigs. And she tells the stories of the chefs, cookery book writers, gourmets and gluttons who have shaped public taste, from the salad-loving Catherine or Aragon to the foodies of today. Above all, she gives a vivid sense of what it was like to sit down to the meals of previous ages, whether an eighteenth-century labourer's breakfast or a twelve-course Victorian banquet or a lunch out during the Second World War.Insightful and entertaining by turns, this is a magnificent tour of nearly a thousand years of English cuisine, peppered with surprises and seasoned with Clarissa Dickson Wright's characteristic wit.

    Dedicating his work to Elizabeth I, Spenser brilliantly united medieval romance and renaissance epic to expound the glory of the Virgin Queen. The poem recounts the quests of knights including Sir Guyon, Knight of Constance, who resists temptation, and Artegall, Knight of Justice, whose story alludes to the execution of Mary Queen of Scots. Composed as an overt moral and political allegory, The Faerie Queene, with its dramatic episodes of chivalry, pageantry and courtly love, is also a supreme work of atmosphere, colour and sensuous description.

    the term "hot dog" is believed to have been coined during a baseball game between the Yankees and the Giants in 1901? calzones get their name from their less-than-glamorous looks: calzone means "trouser leg" or "drooping sack" in Italian? the word "salary" comes from Roman soldiers being paid their wages in salt? shrimp cocktail became popular in the 1920s as a safe way of "having a cocktail" during Prohibition? the Cobb salad was invented by Robert H. Cobb-founder of the Brown Derby restaurant chains-who threw the salad together for Sidney Grauman-owner of the Chinese Theatre in Hollywood-as a midnight snack based on ingredients in his refrigerator?In What Caesar Did For My Salad, historian Albert Jack offers a fascinating look at the unexpected stories, creators, and bizarre origins behind the world's most beloved dishes. Who was Margherita, for instance, and why was the world's most famous pizza named after her?Why do we call our favorite kinds of coffee espresso or cappuccino? Did medieval Turkish soldiers really invent the kebab by threading bits of meat on to their swords and balancing them on top of their campfires? What exactly does horseradish sauce have to do with our equine friends?From your morning eggs to America's favorite pies, fries, and martinis, you'll never look at your kitchen pantry or refrigerator in the same light again.

    In Eating India, award-winning food writer and Bengali food expert Chitrita Banerji takes readers on a marvelous odyssey through a national cuisine formed by generations of arrivals, assimilations, and conquests. With each wave of newcomers-ancient Aryan tribes, Persians, Middle Eastern Jews, Mongols, Arabs, Europeans-have come new innovations in cooking, and new ways to apply India's rich native spices, poppy seeds, saffron, and mustard to the vegetables, milks, grains, legumes, and fishes that are staples of the Indian kitchen. In this book, Calcutta native and longtime U.S. resident Banerji describes, in lush and mouthwatering prose, her travels through a land blessed with marvelous culinary variety and particularity.REVIEWS:"Skillfully moving backward and forward in time, Banerji, a culinary historian based in the U.S. whose previous books have explored the cookery of her native Bengal (Life and Food in Bengal), regards India with the intimacy of a native, the curiosity of an outsider and the broad vantage of an expatriate. In the course of her culinary tours across the subcontinent, she poses compelling questions about the nature of authenticity in a time of great flux, the mutability of tradition and the place of food in secular life and religious culture. For answers, she looks not only to the past but to the present as it unfolds in roadside shacks, sweet shops or a temple canteen, describing how outside influences such as colonialism and immigration have shaped India's regional cuisines. Early in this engaging work, Banerji recounts how whenever she invites Americans to her home for an elaborate meal, rather than sampling each dish in sequence-the better to appreciate its subtle flavors-her guests heap together meat, rice and