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!

    Before 1929, America’s relationship with food was defined by abundance. But the collapse the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished—shattering long-held assumptions about the limitlessness of the national larder. In 1933, as women struggled to feed their families, President Roosevelt reversed longstanding biases toward government sponsored “food charity.” For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, “home economists” who had long fought to bring science into the kitchen rose to national stature. Tapping into America’s longstanding ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today’s Dietary Guidelines for Americans. At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, this tension between local traditions and culinary science have defined our national cuisine—a battle that continues today.A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today.

    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.

    And we are also familiar with the idea that the United States is an "empire," exercising power around the world. But what about the actual territories--the islands, atolls, and archipelagos--this country has governed and inhabited?In How to Hide an Empire, Daniel Immerwahr tells the fascinating story of the United States outside the United States. In crackling, fast-paced prose, he reveals forgotten episodes that cast American history in a new light. We travel to the Guano Islands, where prospectors collected one of the nineteenth century's most valuable commodities, and the Philippines, site of the most destructive event on U.S. soil. In Puerto Rico, Immerwahr shows how U.S. doctors conducted grisly experiments they would never have conducted on the mainland and charts the emergence of independence fighters who would shoot up the U.S. Congress.In the years after World War II, Immerwahr notes, the United States moved away from colonialism. Instead, it put innovations in electronics, transportation, and culture to use, devising a new sort of influence that did not require the control of space. Rich with absorbing vignettes, full of surprises, and driven by an original conception of what empire and globalization mean today, How to Hide an Empire is a major and compulsively readable work of history.

    Never before had a war been fought on so many diverse landscapes and in so many different ways, from rocket attacks in London to jungle fighting in Burma to armor strikes in Libya.The Second World Wars examines how combat unfolded in the air, at sea, and on land to show how distinct conflicts among disparate combatants coalesced into one interconnected global war. Drawing on 3,000 years of military history, Victor Davis Hanson argues that despite its novel industrial barbarity, neither the war's origins nor its geography were unusual. Nor was its ultimate outcome surprising. The Axis powers were well prepared to win limited border conflicts, but once they blundered into global war, they had no hope of victory.An authoritative new history of astonishing breadth, The Second World Wars offers a stunning reinterpretation of history's deadliest conflict.

    Discerning drinkers will savor this, the only guide devoted solely to US-made whiskey, rye, and bourbon. Arranged alphabetically by distillery and/or brand, it offers histories, ratings, and tasting notes for over 200 whiskeys. Each main account includes the name and address of the maker, including website URL and contact information, along with its various products. In addition to finding information on how to get the best value for your money, you'll learn how to buy whiskey, how to read a label, which whiskey to give as a gift, and much more.

    Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

    A dashing young orator during the Great Hunger of the 1840s, Thomas Francis Meagher led a failed uprising against British rule, for which he was banished to a Tasmanian prison colony for life. But two years later he was “back from the dead” and in New York, instantly the most famous Irishman in America. Meagher’s rebirth included his leading the newly formed Irish Brigade in many of the fiercest battles of the Civil War. Afterward, he tried to build a new Ireland in the wild west of Montana—a quixotic adventure that ended in the  great mystery of his disappearance, which Egan resolves convincingly at last.

    It can offer examples to inform our decisions and guesses about the consequences of our actions. But we should be wary of looking to history for dogmatic lessons.We should distrust those who abuse history when they call on it to justify unreasonable claims to land, for example, or restitution. MacMillan illustrates how dangerous history can be in the hands of nationalistic or religious or ethnic leaders who use it to foster a sense of grievance and a desire for revenge.

    Free of ideological bias, profound in its undertsanding, and compassionate in its human portrayals, it is filled with fresh revelations drawn from secret documents and from exclusive interviews with participants-French, American, Vietnamese, Chinese: diplomats, military commanders, high government officials, journalists, nurses, workers, and soldiers. Originally published a companion to the Emmy-winning PBS series, Karnow’s defining book is a precursor to Ken Burns’s ten-part forthcoming documentary series, The Vietnam War. Vietnam: A History puts events and decisions into such sharp focus that we come to understand – and make peace with – a convulsive epoch of our recent history.

    Its mission was "to proceed all the way to the ends of the earth to collect tribute from the barbarians beyond the seas" & unite the whole world in Confucian harmony. When it returned in 10/1423, the emperor had fallen, leaving China in political & economic chaos. The great ships were left to rot at their moorings. Most records of their journeys were destroyed. Lost in China's long, self-imposed isolation that followed was the knowledge that Chinese ships had reached America 70 years before Columbus & had circumnavigated the globe a century before Magellan. Also concealed was how the Chinese colonized America before the Europeans & transplanted in America & other countries the principal economic crops that have fed & clothed the world.Unveiling incontrovertible evidence of these astonishing voyages, "1421" rewrites our understanding of history. Our knowledge of world exploration as it's been commonly accepted for centuries must now be reconceived due to this landmark work of historical investigation.

    Through experiments, lab tests, discussions with researchers, and interviews with renowned and award-winning commercial brewers, the NEW IPA will get you to think differently about brewing processes and ingredient selection that define today's hop-forward beers. It's a must-have book for those that love to brew hoppy hazy beer and a scientific guide for those who want to push the limits of hop flavor and aroma!

    In The Course of History Struan Stevenson brings to life ten such moments, exploring the personalities, the issues and of course the food which helped shape the course of history.From the claret consumed on the eve of the Battle of Culloden, through the dinners which decided the fates of George Washington, Archduke Ferdinand and Adolf Hitler, to the diplomatic feasts that decided future relations with Russia, China and the Middle East, each chapter covers every detail, character, decision and morsel which decided the course of history.

    City Tavern was the social, political, and economic center of late 18th-century Philadelphia. Called the “most genteel” tavern in America by John Adams, it gained fame as the gathering place for members of the Continental Congresses and the Constitutional Convention, and for officials of the early Federal Government.With more than 300 tempting, simple-to-make recipes and full-color photography, City Tavern will help home chefs and history buffs alike recreate the same dishes enjoyed by George Washington, John Adams, Thomas Jefferson, and Benjamin Franklin. Featuring traditional favorites such as West Indies pepperpot soup, roasted duckling with chutney, Martha Washington’s recipe for chocolate mousse cake, and Thomas Jefferson’s own recipe for sweet-potato biscuits, this book’s recipes are sure to entice adults and children alike, while simultaneously providing them with a wealth of fascinating American and culinary history!More than just a cookbook, City Tavern is a treasury of American history.

    Revealing Andrew Jackson's central role in the government's policies, Wallace examines the racist attitudes toward Native Americans that led to their removal and, ultimately, their tragic fate.