Today's hobbyists rediscover the simplicity of making mead while reveling in the range of flavors that can result. In The Compleat Meadmaker, veteran beverage hobbyist Ken Schramm introduces the novice to the wonders of mead. With easy-to-follow procedures and simple recipes, he shows how you can quickly and painlessly make your own mead at home. In later chapters he introduces flavorful variations on the basic theme that lead to mead flavored with spice, fruits, grapes and even malt."-- from the book's back cover

    We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this entertaining romp through the secret military history of practically everything you buy at the supermarket.In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you’d be surprised to learn that you’ve just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry.Ever since Napoleon, armies have sought better ways to preserve, store, and transport food for battle. As part of this quest, although most people don’t realize it, the U.S. military spearheaded the invention of energy bars, restructured meat, extended-life bread, instant coffee, and much more. But there’s been an insidious mission creep: because the military enlisted industry—huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever—to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended up dominating grocery store shelves and refrigerator cases. TV dinners, the cheese powder in snack foods, cling wrap . . . The list is almost endless.Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces’ and contractors’ laboratories into our kitchens. In developing these rations, the army was looking for some of the very same qualities as we do in our hectic, fast-paced twenty-first-century lives: portability, ease of preparation, extended shelf life at room temperature, affordability, and appeal to even the least adventurous eaters. In other words, the military has us chowing down like special ops.What is the effect of such a diet, eaten—as it is by soldiers and most consumers—day in and day out, year after year? We don’t really know. We’re the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens.

    The Japanese go to the most extraordinary lengths and expense to eat the finest, most delectable, and downright freakiest food imaginable. Their creativity, dedication and ingenuity, not to mention courage in the face of dishes such as cod sperm, whale penis and octopus ice cream, is only now beginning to be fully appreciated in the sushi-saturated West, as are the remarkable health benefits of the traditional Japanese diet.Inspired by Shizuo Tsuji's classic book, Japanese Cooking, A Simple Art, food and travel writer Michael Booth sets off to take the culinary pulse of contemporary Japan, learning fascinating tips and recipes that few westerners have been privy to before. Accompanied by with two fussy eaters under the age of six, he and his wife travel the length of the country, from bear-infested, beer-loving Hokkaido to snake-infested, seaweed-loving Okinawa.Along the way, they dine with - and score a surprising victory over - sumos; meet the indigenous Ainu; drink coffee at the dog café; pamper the world's most expensive cows with massage and beer; discover the secret of the Okinawan people's remarkable longevity; share a seaside lunch with free-diving, female abalone hunters; and meet the greatest chefs working in Japan today. Less happily, they trash a Zen garden, witness a mass fugu slaughter, are traumatised by an encounter with giant crabs, and attempt a calamitous cooking demonstration for the lunching ladies of Kyoto. They also ask, 'Who are you?' to the most famous TV stars in Japan.What do the Japanese know about food? Perhaps more than anyone on else on earth, judging by this fascinating and funny journey through an extraordinary food-obsessed country.

    The first full biography of Henry A. Wallace, a visionary intellectual and one of this century's most important and controversial figures. Henry Agard Wallace was a geneticist of international renown, a prolific author, a groundbreaking economist, and a businessman whose company paved the way for a worldwide agricultural revolution. He also held two cabinet posts, served four tumultuous years as America's wartime vice president under FDR, and waged a quixotic campaign for president in 1948. Wallace was a figure of Sphinx-like paradox: a shy man, uncomfortable in the world of politics, who only narrowly missed becoming president of the United States; the scion of prominent Midwestern Republicans and the philosophical voice of New Deal liberalism; loved by millions as the Prophet of the Common Man, and reviled by millions more as a dangerous, misguided radical. John C. Culver and John Hyde have combed through thousands of document pages and family papers, from Wallace's letters and diaries to previously unavailable files sealed within the archives of the Soviet Union. Here is the remarkable story of an authentic American dreamer. A Washington Post Best Book of the Year. 32 pages of b/w photographs. "A careful, readable, sympathetic but commendably dispassionate biography."—Arthur Schlesinger, Jr., Los Angeles Times Book Review "In this masterly work, Culver and Hyde have captured one of the more fascinating figures in American history."—Doris Kearns Goodwin, author of No Ordinary Time "Wonderfully researched and very well written...an indispensable document on both the man and the time."—John Kenneth Galbraith "A fascinating, thoughtful, incisive, and well-researched life of the mysterious and complicated figure who might have become president..."—Michael Beschloss, author of Taking Charge: The Johnson White House Tapes, 1963-1964 "This is a great book about a great man. I can't recall when—if ever—I've read a better biography."—George McGovern"[A] lucid and sympathetic portrait of a fascinating character. Wallace's life reminds us of a time when ideas really mattered."—Evan Thomas, author of The Very Best Men: The Early Years of the CIA"Everyone interested in twentieth-century American history will want to read this book."—Robert Dallek, author of Flawed Giant "[T]he most balanced, complete, and readable account..."—Walter LaFeber, author of Inevitable Revolutions "At long last a lucid, balanced and judicious narrative of Henry Wallace...a first-rate biography."—Douglas Brinkley, author of The Unfinished Presidency"A fine contribution to twentieth-century American history."—James MacGregor Burns, author of Dead Center: Clinton-Gore Leadership and the Perils of Moderation "[E]minently readable...a captivating chronicle of American politics from the Depression through the 1960s."—Senator Edward M. Kennedy "A formidable achievement....[an] engrossing account."—Kai Bird, author of The Color of Truth: McGeorge Bundy William Bundy, Brothers in Arms "Many perceptions of Henry Wallace, not always favorable, will forever be changed."—Dale Bumpers, former US Senator, Arkansas

    In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. Twitty travels from the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields to tell of the struggles his family faced and how food enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and visits Civil War battlefields in Virginia, synagogues in Alabama, and black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep-the power of food to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.

    In this indispensable reference, Fix applies the practical language of science to the art of brewing.

    And, with the growing number of beer festivals popping up worldwide, beer is finally getting the attention and appreciation it deserves. For the average beer lover, the overwhelming choices, brewing styles and traditions can be confusing to say the least. Enter beer specialist Mirella Amato - one of only seven Certified Master Cicerones (beer sommeliers) in the world. With an advanced brewing certificate behind her, readers will be in expert hands as they navigate the multifaceted world of beer, guided by Amato's refreshingly accessible style. Broken down into fun, easy-to-read chapters, Beerology starts with an introduction to beer and tips on storage and cellaring, then leads into a guide on tasting. Amato presents beer styles in four groups—Refreshing, Mellow, Striking, and Captivating—covering everything from the history and origins of specific brews, to brands that exemplify each type. She then gives tips on hosting beer-tasting parties at home, complete with beer games, and includes a chapter dedicated to beer cocktails (who’s in for a delicious cucumber Pils?). Her original take on pairing beer with food—including chocolate and cheese—is perfect for anyone with an inquisitive mind and an epicurean streak.

    Its history stretches back almost to the founding of the nation and includes many colorful characters, both well known and obscure, from the hatchet-wielding prohibitionist Carry Nation to George Garvin Brown, who in 1872 created Old Forester, the first bourbon to be sold only by the bottle. Although obscured by myth, the history of bourbon reflects the history of our nation.Historian Michael R. Veach reveals the true story of bourbon in "Kentucky Bourbon Whiskey." Starting with the Whiskey Rebellion of the 1790s, he traces the history of this unique beverage through the Industrial Revolution, the Civil War, Prohibition, the Great Depression, and up to the present. Veach explores aspects of bourbon that have been ignored by others, including the technology behind its production, the effects of the Pure Food and Drug Act, and how Prohibition contributed to the Great Depression. The myths surrounding bourbon are legion, but Veach separates fact from legend. While the true origin of the spirit may never be known for certain, he proposes a compelling new theory.With the explosion of super-premium bourbons and craft distilleries and the establishment of the Kentucky Bourbon Trail, interest in bourbon has never been higher. Veach shines a light on its pivotal place in our national heritage, presenting the most complete and wide-ranging history of bourbon available.

    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.

    They were alternately known as “waste people,” “offals,” “rubbish,” “lazy lubbers,” and “crackers.” By the 1850s, the downtrodden included so-called “clay eaters” and “sandhillers,” known for prematurely aged children distinguished by their yellowish skin, ragged clothing, and listless minds.Surveying political rhetoric and policy, popular literature and scientific theories over four hundred years, Isenberg upends assumptions about America’s supposedly class-free society––where liberty and hard work were meant to ensure real social mobility. Poor whites were central to the rise of the Republican Party in the early nineteenth century, and the Civil War itself was fought over class issues nearly as much as it was fought over slavery.Reconstruction pitted "poor white trash" against newly freed slaves, which factored in the rise of eugenics–-a widely popular movement embraced by Theodore Roosevelt that targeted poor whites for sterilization. These poor were at the heart of New Deal reforms and LBJ’s Great Society; they haunt us in reality TV shows like Here Comes Honey Boo Boo and Duck Dynasty. Marginalized as a class, "white trash" have always been at or near the center of major political debates over the character of the American identity.We acknowledge racial injustice as an ugly stain on our nation’s history. With Isenberg’s landmark book, we will have to face the truth about the enduring, malevolent nature of class as well.

    In Empires of Light, historian Jill Jonnes portrays this extraordinary trio and their riveting and ruthless world of cutting-edge science, invention, intrigue, money, death, and hard-eyed Wall Street millionaires. At the heart of the story are Thomas Alva Edison, the nation’s most famous and folksy inventor, creator of the incandescent light bulb and mastermind of the world’s first direct current electrical light networks; the Serbian wizard of invention Nikola Tesla, elegant, highly eccentric, a dreamer who revolutionized the generation and delivery of electricity; and the charismatic George Westinghouse, Pittsburgh inventor and tough corporate entrepreneur, an industrial idealist who in the era of gaslight imagined a world powered by cheap and plentiful electricity and worked heart and soul to create it. Edison struggled to introduce his radical new direct current (DC) technology into the hurly-burly of New York City as Tesla and Westinghouse challenged his dominance with their alternating current (AC), thus setting the stage for one of the eeriest feuds in American corporate history, the War of the Electric Currents. The battlegrounds: Wall Street, the 1893 Chicago World’s Fair, Niagara Falls, and, finally, the death chamber - Jonnes takes us on the tense walk down a prison hallway and into the sunlit room where William Kemmler, convicted ax murderer, became the first man to die in the electric chair. Empires of Light is the gripping history of electricity, the “mysterious fluid,” and how the fateful collision of Edison, Tesla, and Westinghouse left the world utterly transformed.

    Anyone with the power to make you eat quinoa.Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. These days, it seems we are constantly discovering a new food that will make us healthier, happier, or even somehow cooler. Chia seeds, after a brief life as a novelty houseplant and I Love the '80s punchline, are suddenly a superfood. Not long ago, that same distinction was held by pomegranate seeds, açai berries, and the fermented drink known as kombucha. So what happened? Did these foods suddenly cease to be healthy a few years ago? And by the way, what exactly is a “superfood” again?In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America's premier grain guru to Chicago's gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate. On his journey, he meets entrepreneurs, chefs, and even data analysts who have made food trends a mission and a business. The Tastemakers is full of entertaining stories and surprising truths about what we eat, how we eat it, and why.

    From choosing the right apples through reaping the liquid rewards of a successful pressing, this classic guide has you covered. With detailed drawings of cider-making equipment, methods, and set-up, even a novice juicer will enjoy sweet and spicy gallons in no time. Annie Proulx and Lew Nichols provide insightful, time-tested advice enlivened by a smattering of historical anecdotes. Whether you like your cider sweet or hard, you’re sure to find a recipe that satisfies.

    Thomas Jefferson: The Art of Power gives us Jefferson the politician and president, a great and complex human being forever engaged in the wars of his era. Philosophers think; politicians maneuver. Jefferson’s genius was that he was both and could do both, often simultaneously. Such is the art of power. Thomas Jefferson hated confrontation, and yet his understanding of power and of human nature enabled him to move men and to marshal ideas, to learn from his mistakes, and to prevail. Passionate about many things—women, his family, books, science, architecture, gardens, friends, Monticello, and Paris—Jefferson loved America most, and he strove over and over again, despite fierce opposition, to realize his vision: the creation, survival, and success of popular government in America. Jon Meacham lets us see Jefferson’s world as Jefferson himself saw it, and to appreciate how Jefferson found the means to endure and win in the face of rife partisan division, economic uncertainty, and external threat. Drawing on archives in the United States, England, and France, as well as unpublished Jefferson presidential papers, Meacham presents Jefferson as the most successful political leader of the early republic, and perhaps in all of American history. The father of the ideal of individual liberty, of the Louisiana Purchase, of the Lewis and Clark expedition, and of the settling of the West, Jefferson recognized that the genius of humanity—and the genius of the new nation—lay in the possibility of progress, of discovering the undiscovered and seeking the unknown. From the writing of the Declaration of Independence to elegant dinners in Paris and in the President’s House; from political maneuverings in the boardinghouses and legislative halls of Philadelphia and New York to the infant capital on the Potomac; from his complicated life at Monticello, his breathtaking house and plantation in Virginia, to the creation of the University of Virginia, Jefferson was central to the age. Here too is the personal Jefferson, a man of appetite, sensuality, and passion. The Jefferson story resonates today not least because he led his nation through ferocious partisanship and cultural warfare amid economic change and external threats, and also because he embodies an eternal drama, the struggle of the leadership of a nation to achieve greatness in a difficult and confounding world.

    Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.