With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious.

    Americans eat more bananas than apples and oranges combined. In others parts of the world, bananas are what keep millions of people alive. But for all its ubiquity, the banana is surprisingly mysterious; nobody knows how bananas evolved or exactly where they originated. Rich cultural lore surrounds the fruit: In ancient translations of the Bible, the 'apple' consumed by Eve is actually a banana (it makes sense, doesn't it?). Entire Central American nations have been said to rise and fall over the banana. But the biggest mystery about the banana today is whether it will survive. A seedless fruit with a unique reproductive system, every banana is a genetic duplicate of the next, and therefore susceptible to the same blights. Today's yellow banana, the Cavendish, is increasingly threatened by such a blight -- and there's no cure in sight. Banana combines a pop-science journey around the globe, a fascinating tale of an iconic American business enterprise, and a look into the alternately tragic and hilarious banana subculture (one does exist) -- ultimately taking us to the high-tech labs where new bananas are literally being built in test tubes, in a race to save the world's most beloved fruit.

    In this updated edition of the classic work, Mark Pendergrast reviews the dramatic changes in coffee culture over the past decade, from the disastrous “Coffee Crisis” that caused global prices to plummet to the rise of the Fair Trade movement and the “third-wave” of quality-obsessed coffee connoisseurs. As the scope of coffee culture continues to expand, Uncommon Grounds remains more than ever a brilliantly entertaining guide to the currents of one of the world’s favorite beverages.

    But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Lohman sets out to explore how these influential ingredients made their way to the American table. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate.

    97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement

    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.

    But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater.Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. Fairchild's finds weren't just limited to food: From Egypt he sent back a variety of cotton that revolutionized an industry, and via Japan he introduced the cherry blossom tree, forever brightening America's capital. Along the way, he was arrested, caught diseases, and bargained with island tribes. But his culinary ambition came during a formative era, and through him, America transformed into the most diverse food system ever created.

    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.

    An Edible History of Humanity is a pithy, entertaining account of how a series of changes—caused, enabled, or influenced by food—has helped to shape and transform societies around the world. The first civilizations were built on barley and wheat in the Near East, millet and rice in Asia, and corn and potatoes in the Americas. Why farming created a strictly ordered social hierarchy in contrast to the loose egalitarianism of hunter-gatherers is, as Tom Standage reveals, as interesting as the details of the complex cultures that emerged, eventually interconnected by commerce. Trade in exotic spices in particular spawned the age of exploration and the colonization of the New World. Food's influence over the course of history has been just as prevalent in modern times. In the late eighteenth century, Britain's solution to food shortages was to industrialize and import food rather than grow it. Food helped to determine the outcome of wars: Napoleon's rise and fall was intimately connected with his ability to feed his vast armies. In the twentieth century, Communist leaders employed food as an ideological weapon, resulting in the death by starvation of millions in the Soviet Union and China. And today the foods we choose in the supermarket connect us to global debates about trade, development, the environment, and the adoption of new technologies. Encompassing many fields, from genetics and archaeology to anthropology and economics—and invoking food as a special form of technology—An Edible History of Humanity is a fully satisfying discourse on the sweep of human history.

    Instead, Barber proposes Americans should move to the 'third plate,' a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat.

    From child labor regulations to food inspection, bureaucrats provide themselves sole discretion over what food is available in the local marketplace. Their system favors industrial, global corporate food systems and discourages community-based food commerce, resulting in homogenized selection, mediocre quality, and exposure to non-organic farming practices. Salatin's expert insight explains why local food is expensive and difficult to find and will illuminate for the reader a deeper understanding of the industrial food complex.

    What we eat has tremendous implications not just for our waistlines, but also for the planet, society, and the global economy. What we do to our bodies, we do to the planet; and what we do to the planet, we do to our bodies.In Food Fix, #1 bestselling author Mark Hyman explains how our food and agriculture policies are corrupted by money and lobbies that drive our biggest global crises: the spread of obesity and food-related chronic disease, climate change, poverty, violence, educational achievement gaps, and more.Pairing the latest developments in nutritional and environmental science with an unflinching look at the dark realities of the global food system and the policies that make it possible, Food Fix is a hard-hitting manifesto that will change the way you think about -- and eat -- food forever, and will provide solutions for citizens, businesses, and policy makers to create a healthier world, society, and planet.

    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.

    By exploring the ecological and economic changes that made Chicago America's most dynamic city and the Great West its hinterland, Mr. Cronon opens a new window onto our national past. This is the story of city and country becoming ever more tightly bound in a system so powerful that it reshaped the American landscape and transformed American culture. The world that emerged is our own.Winner of the Chicago Tribune Heartland Prize

    Yet candy accounts for only 6 percent of the added sugar in the American diet. And at least it's honest about what it is—a processed food, eaten for pleasure, with no particular nutritional benefit. So why is candy considered especially harmful, when it's not so different from the other processed foods, from sports bars to fruit snacks, that line supermarket shelves? How did our definitions of food and candy come to be so muddled? And how did candy come to be the scapegoat for our fears about the dangers of food?In Candy: A Century of Panic and Pleasure, Samira Kawash tells the fascinating story of how candy evolved from a luxury good to a cheap, everyday snack. After candy making was revolutionized in the early decades of mass production, it was celebrated as a new kind of food for energy and enjoyment. Riding the rise in snacking and exploiting early nutritional science, candy was the first of the panoply of "junk foods" that would take over the American diet in the decades after the Second World War—convenient and pleasurable, for eating anytime or all the time.And yet, food reformers and moral crusaders have always attacked candy, blaming it for poisoning, alcoholism, sexual depravity and fatal disease. These charges have been disproven and forgotten, but the mistrust of candy they produced has never diminished. The anxiety and confusion that most Americans have about their diets today is a legacy of the tumultuous story of candy, the most loved and loathed of processed foods.Candy is an essential, addictive read for anyone who loves lively cultural history, who cares about food, and who wouldn't mind feeling a bit better about eating a few jelly beans.