Traces the history of sugar production and consumption, examines its relationship with slavery, class ambitions, and industrialization, and describes sugar's impact on modern diet and eating habits.

    Illustrated with both color photos and black-and-white drawings, this groundbreaking study goes back more than 3,000 years to a village where the workers who created the tombs of the Pharaohs and the Valley of the Kings resided. "John Romer is an archeologist with a genius for raising the busy ghosts of ancient Egypt."--Sunday Times

    As Curator of Books at Harvard University's Schlesinger Library, Haber has access to more than 16,000 cookbooks from which she has drawn inspiring and often surprising cooking stories from the 1840s to the present: a Confederate Jewish woman's ancestral chicken soup which helped improve institutional food overall; the well-groomed, upright "Harvey Girl" waitresses who helped civilize America's western frontier; and the Graham Cracker, which was created by a fanatic Seventh-Day Adventist trying to curb sexual appetites. With recipes throughout, Haber's fascinating survey adds a delicious new dimension to America's cultural heritage.

    This history reaches far back to the earliest civilisation in the Americas, and it was the Olmecs not the Aztecs who can be rightly named as the inventors of chocolate. Told with flair and wit, this history of cacoa looks at its ancient Mexican roots, questioning how it became the food of the gods, its ritual significance, and how it was used as a currency in trade among the Olmec. Piecing together a range of archaeological, documentary and pictorial evidence, Sophie and Michael Coe discuss the Theobrama cacoa tree, the chemical properties of cacao and its early domestication and use. The story of chocolate continues under the Aztecs and their first encounters with the Europeans. The authors trace the transformation and renaming of cacao as it made its way to the chocoholics of Europe - the white-skinned perfumed, bewigged, overdressed royalty and nobility'. Finally, Coe and Coe discuss its years of competititon with tea and coffee as the preferred hot beverage, its links with the Church, and its surrender to the industrialisation of the 19th century which withdrew the mystique of this luscious mouth-watering treat and turned it into an everyday, mass-produced, highly calorific product.

    It's hard to drive down the street without seeing a plethora of chain restaurants, car dealerships, branded clothing they're all around us. What most of us don't know is that the origins of many of the most well-known and beloved brands in the world are shrouded in controversy, drug use and sometimes even addled with blatant racism.A Secret History of Brands cuts through the rumors and urban legends and paints a picture of the true dark history of famous brands, like Coca-Cola, Hugo Boss, Adidas, Ford, Bayer, Chanel and BMW among others. Explore the mystery of the cocaine content of Coca-Cola, the Hitler-Henry Ford connection and why Bayer is famous for asprin, but began their journey with Heroin, and how Kellogg's Corn Flakes were crafted to deter sexual arousal. Thoroughly researched, McNabb details firsthand conducted interviews alongside fairly weighed research to present the decisive view of brands histories that you haven't heard of yet.

    As Grant shows, Garvey was a man of contradictions: a self-educated, poetry-writing aesthete and unabashed propagandist, an admirer of Lenin, and a dandy given to elaborate public displays. Above all, he was a shrewd promoter whose use of pageantry evoked a lost African civilization and fired the imagination of his followers. Negro With a Hat restores Garvey to his place as one of the founders of black nationalism and a key figure of the 20th century. "A searching, vivid, and (as the title suggests) complex account of Garvey's short but consequential life." --Steve Hahn, The New Republic "The story of Marcus Garvey, the charismatic and tireless black leader who had a meteoric rise and fall in the late 1910s and early '20s, makes for enthralling reading, and Garvey has found an engaging and objective biographer in Colin Grant.... Grant's book is not all politics, ideology, money and lawsuits. It is also an engrossing social history.... Negro With a Hat is an achievement on a scale Garvey might have appreciated." --New York Times Book Review "Dazzling, definitive biography of the controversial activist who led the 1920s 'Back to Africa' movement.... Grant's learned passion for his subject shimmers on every page. A riveting and well-wrought volume that places Garvey solidly in the pantheon of important 20th-century black leaders." --Kirkus Reviews (Starred Review) "This splendid book is certain to become the definitive biography. Garvey was a dreamer and a doer; Grant captures the fascination of both." --Publishers Weekly (Starred Review) "Grant's strength lies in his ability to re-create political moods and offer compelling sketches of colorful individuals and their organizations.... An engaging and readable introduction to a complicated and contentious historical actor who, in his time, possessed a unique capacity to inspiredevotion and hatred, adulation and fear." --Chicago Tribune "A monumental, nuanced and broadly sympathetic portrait." --Financial Times

    Using a host of contemporary primary sources, Richard Dunn traces the development of plantation slave society in the region. He examines sugar production techniques, the vicious character of the slave trade, the problems of adapting English ways to the tropics, and the appalling mortality rates for both blacks and whites that made these colonies the richest, but in human terms the least successful, in English America.

    

    The text asserts that the praise and honor blindly given to the Greeks for centuries rightfully belong to the people of Africa, and argues that the theft of this great African legacy led to the erroneous world opinion that the African continent has made no contribution to civilization. Quoting such celebrated Greek scholars as Herodotus, Hippocrates, Aristotle, Thales, and Pythagoras, who admit to the influence of Egyptian studies in their work, this edition sheds new light on traditional philosophical and historical thought. Originally published in 1954, this book features a new introduction.

    Presenting their case with persuasive eloquence and research, the authors examine cultural forms, art motifs, weapons, scripts, and skeletal evidence to link Asian civilizations to Africa's Nile Valley. Articles detail both the physical and cultural presence of Africans in Asia. Topics covered include the black presence and heavy intermittent influence in Sumer, Elam, and Arabia; contributions of Dravidians and Ethiopian blacks to the Indus Valley civilizations; the history of first Chinese emperor, Fu-Hsi; the origin of martial arts; parallels between Krishna, Guatama Buddha, and Jesus; and the nature of slavery in Arabia and Asia. Five major chapters have been added to this new edition, adding substantially to the range and depth of the original volume.

    In recent years, it has become notorious for the piracy off its coast and the rise of Islamic extremism, opening it up as a new "southern front" in the war on terror. At least that is how it is inevitably presented by politicians and in the media. In Getting Somalia Wrong?, Mary Harper presents the first comprehensive account of the chaos into which the country has descended and the United States' renewed involvement there. In doing so, Harper argues that viewing Somalia through the prism of al-Qaeda risks further destabilizing the country and the entire Horn of Africa, while also showing that though the country may be a failed state, it is far from being a failed society. In reality, alternative forms of business, justice, education, and local politics have survived and even flourished. Provactive and eye-opening, Getting Somalia Wrong? shows that until the international community starts to "get it right," the consequences will be devastating, not just for Somalia, but for the world.

    Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled The Mandarin, evoking the richness of Italian food through Mamma Leone’s, or chronicling the rise and fall of French haute cuisine through Henri Soulé’s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation. Freedman also treats us to a scintillating history of the then-revolutionary Schrafft’s, a chain of convivial lunch spots that catered to women, and that bygone favorite, Howard Johnson’s, which pioneered midcentury, on-the-road dining, only to be swept aside by McDonald's. Lavishly designed with more than 100 photographs and images, including original menus, Ten Restaurants That Changed America is a significant and highly entertaining social history.

    

    From Harvey Girls to homesteaders, ranchers to rodeo champions, and miners to merchants, to name a few. An enjoyable, inspiring quick read including humorous short stories written by the author’s father, Verner G. Benson about early days in Arizona. Settings include Flagstaff, Williams, Oak Creek Canyon, Jerome, Sedona, Roosevelt Dam, Cottonwood, Tonalea (Navajo Reservation), Valle, Kirkland Junction and Grand Canyon.

    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.