Cosman proves just how endlessly intriguing the answers to these questions are in this fascinating exploration of medieval food habits in service, table manners, menu, and courtly magnificence. Also provided are tempting recipes for the modern-day host and hostess who would like to delight their guests with a medieval feast. Fabulous Feasts received nominations for the Pulitzer Prize and the National Book Award.

    He tasted it long ago, in a restaurant, and has been trying to reproduce it ever since. Without success. Now, on the theory that practice makes perfect, he sets out to bake peasant bread every week until he gets it right. He bakes his loaf from scratch. And because Alexander is nothing if not thorough, he really means from scratch: growing, harvesting, winnowing, threshing, and milling his own wheat.   An original take on the six-thousand-year-old staple of life, 52 Loaves explores the nature of obsession, the meditative quality of ritual, the futility of trying to re-create something perfect, our deep connection to the earth, and the mysterious instinct that makes all of us respond to the aroma of baking bread.

     In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.

    Discoverer of a New World, it became the greatest power on earth and created a Golden Age of culture quite breathtaking in the quality of its achievement. Within 150 years, Spain was in a state of decay and fast being left behind by more progressive European nations. Here, from award-winning historian Malveena McKendrick, is the dramatic story of the rise and fall of the Spanish empire.

    With the country in the grip of the Black Death, brothers John and William fear that they will shortly die and go to Hell. But as the end draws near, they are given an unexpected choice: either to go home and spend their last six days in their familiar world, or to search for salvation across the forthcoming centuries – living each one of their remaining days ninety-nine years after the last.   John and William choose the future and find themselves in 1447, ignorant of almost everything going on around them. The year 1546 brings no more comfort, and 1645 challenges them still further. It is not just that technology is changing: things they have taken for granted all their lives prove to be short-lived.   As they find themselves in stranger and stranger times, the reader travels with them, seeing the world through their eyes as it shifts through disease, progress, enlightenment and war. But their time is running out – can they do something to redeem themselves before the six days are up?

    Here, he discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook.Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The listener learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us.The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

    The tales these spices could tell: of lavish Renaissance banquets perfumed with cloves, and flimsy sailing ships sent around the world to secure a scented prize; of cinnamon-dusted custard tarts and nutmeg-induced genocide; of pungent elixirs and the quest for the pepper groves of paradise. The Taste of Conquest offers up a riveting, globe-trotting tale of unquenchable desire, fanatical religion, raw greed, fickle fashion, and mouthwatering cuisine–in short, the very stuff of which our world is made. In this engaging, enlightening, and anecdote-filled history, Michael Krondl, a noted chef turned writer and food historian, tells the story of three legendary cities–Venice, Lisbon, and Amsterdam–and how their single-minded pursuit of spice helped to make (and remake) the Western diet and set in motion the first great wave of globalization.In the sixteenth and seventeenth centuries, the world’s peoples were irrevocably brought together as a result of the spice trade. Before the great voyages of discovery, Venice controlled the business in Eastern seasonings and thereby became medieval Europe’s most cosmopolitan urban center. Driven to dominate this trade, Portugal’s mariners pioneered sea routes to the New World and around the Cape of Good Hope to India to unseat Venice as Europe’s chief pepper dealer. Then, in the 1600s, the savvy businessmen of Amsterdam “invented” the modern corporation–the Dutch East India Company–and took over as spice merchants to the world.Sharing meals and stories with Indian pepper planters, Portuguese sailors, and Venetian foodies, Krondl takes every opportunity to explore the world of long ago and sample its many flavors. The spice trade and its cultural exchanges didn’t merely lend kick to the traditional Venetian cookies called peverini, or add flavor to Portuguese sausages of every description, or even make the Indonesian rice table more popular than Chinese takeout in trendy Amsterdam. No, the taste for spice of a few wealthy Europeans led to great crusades, astonishing feats of bravery, and even wholesale slaughter.As stimulating as it is pleasurable, and filled with surprising insights, The Taste of Conquest offers a fascinating perspective on how, in search of a tastier dish, the world has been transformed.

    What I've tried to do in this book is pick a whole load of meals that we all love to eat and break them down to make them as simple as possible. There are plenty of clear instructions and step-by-step pictures, so whether you're an accomplished cook or a complete beginner, you'll be able to enjoy cooking and achieve great results in the kitchen.This book is inspired by all the people I've met who thought they could never and would never learn how to cook. I believe that good home cooking is one of the most essential, fundamental skills that every single person on this planet should have in order to look after themselves, their families, and their friends. This food revolution is all about people learning how to make a recipe, then teaching that recipe to their friends and family . . . if enough people do this, pretty soon everyone will be cooking. So cook something today, then PASS IT ON!

    It was on a spring day in 1939 that L. T. C. Rolt first stepped aboard Cressy. This engaging book tells the story of how he and his wife adapted and fitted out the boat as a home and recreates the journey of some 400 miles that they made along the network of waterways in the Midlands. It recalls the boatmen and their craft, and celebrates the then seemingly timeless nature of the English countryside through which they passed. As Sir Compton Mackenzie wrote, "it is an elegy of classic restraint unmarred by any trace of sentiment" for a way of life and a rural landscape which have now all but disappeared.

    Eamon Duffy shows that late medieval Catholicism was neither decadent nor decayed, but was a strong and vigorous tradition, and that the Reformation represented a violent rupture from a popular and theologically respectable religious system. For this edition, Duffy has written a new Preface reflecting on recent developments in our understanding of the period.From reviews of the first edition:“A magnificent scholarly achievement [and] a compelling read.”—Patricia Morrison, Financial Times“Deeply imaginative, movingly written, and splendidly illustrated. . . . Duffy’s analysis . . . carries conviction.”—Maurice Keen, New York Review of Books“This book will afford enjoyment and enlightenment to layman and specialist alike.”—Peter Heath, Times Literary Supplement“[An] astonishing and magnificent piece of work.”—Edward T. Oakes, Commonweal

    Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia's unforgettable story--struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe--unfolds with the spirit so key to Julia's success as a chef and a writer, brilliantly capturing one of America's most endearing personalities.

    The richest and most powerful noble family in Britain, after the king himself, they regarded themselves as the power behind the throne and regularly tried to act as 'kingmakers'.

    Beautiful young Princess Margot is summoned to the court of France, where nothing is what it seems and a wrong word can lead to ruin. Known across Europe as Madame la Serpente, Margot’s intimidating mother, Queen Catherine de Médicis, is a powerful force in a country devastated by religious war. Among the crafty nobility of the royal court, Margot learns the intriguing and unspoken rules she must live by to please her poisonous family.Eager to be an obedient daughter, Margot accepts her role as a marriage pawn, even as she is charmed by the powerful, charismatic Duc de Guise. Though Margot's heart belongs to Guise, her hand will be offered to Henri of Navarre, a Huguenot leader and a notorious heretic looking to seal a tenuous truce. But the promised peace is a mirage: her mother's schemes are endless, and her brothers plot vengeance in the streets of Paris. When Margot's wedding devolves into the bloodshed of the St. Bartholomew's Day Massacre, she will be forced to choose between her family and her soul.Médicis Daughter is historical fiction at its finest, weaving a unique coming-of-age story and a forbidden love with one of the most dramatic and violent events in French history.

    Who was Katherine, the beautiful young aristocrat who became a bait to catch a king? Was she simply nave and innocent, a victim of her grasping family's scheming? Or was she brazen and abandoned, recklessly indulging in dissolute games with lovers in contempt of her royal position? Joanna Denny's enthralling new book once again plunges the reader into the heart of the ruthless intrigues of the Tudor court - and gives a sympathetic and poignant portrait of a girl tragically trapped and betrayed by her own family.

    And, like most consumers, he often reads the ingredients label -- without a clue as to what most of it means. So when his young daughter asked, "Daddy, what's polysorbate 60?" he was at a loss -- and determined to find out. From the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a fascinating, thoroughly researched romp of a narrative that demystifies some of the most common processed food ingredients -- where they come from, how they are made, how they are used -- and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder with a strange name -- all for the sake of creating a simple snack cake. An insightful exploration into the food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter, a food-grade equivalent) this book is for you.