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.

    An authoritative history of the foods of India, complete with delicious recipes, ranges from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj and includes information on the influence of various food traditions on the evolution of Indian specialties.

    Planted at high elevation in the heart of the Eastern Himalayas, in an area of northern India bound by Nepal to the west, Bhutan to the east, and Sikkim to the north, the linear rows of brilliant green, waist-high shrubs that coat the steep slopes and valleys around this Victorian "hill town" produce only a fraction of the world’s tea, and less than one percent of India’s total. Yet the tea from that limited crop, with its characteristic bright, amber-colored brew and muscatel flavors--delicate and flowery, hinting of apricots and peaches--is generally considered the best in the world.This is the story of how Darjeeling tea began, was key to the largest tea industry on the globe under Imperial British rule, and came to produce the highest-quality tea leaves anywhere in the world. It is a story rich in history, intrigue and empire, full of adventurers and unlikely successes in culture, mythology and religions, ecology and terroir, all set with a backdrop of the looming Himalayas and drenching monsoons. The story is ripe with the imprint of the Raj as well as the contemporary clout of "voodoo farmers" getting world record prices for their fine teas--and all of it beginning with one of the most audacious acts of corporate smuggling in history.But it is also the story of how the industry spiraled into decline by the end of the twentieth century, and how this edenic spot in the high Himalayas seethes with union unrest and a violent independence struggle. It is also a front-line fight against the devastating effects of climate change and decades of harming farming practices, a fight that is being fought in some tea gardens--and, astonishingly, won--using radical methods.Jeff Koehler has written a fascinating chronicle of India and its most sought-after tea. Blending history, politics, and reportage together, along with a collection of recipes that tea-drinkers will love, Darjeeling is an indispensable volume for fans of micro-history and tea fanatics.Darjeeling won the 2016 IACP award for literary food writing and a Gourmand Best in the World prize for book on tea.

    It’s as simple as that. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. How do you choose? Where do you start? What if you pick a recipe that’s downright bad?So Deb founded her award-winning blog, smittenkitchen.com, on the premise that cooking should be a pleasure, and that the results of your labor can—and should be—delicious...every time. Deb is a firm believer that there are no bad cooks, just bad recipes. She has dedicated herself to finding the best of the best and adapting them for the everyday cook—the ones with little time to spare, little money to burn on unpronounceable ingredients, and little help in the kitchen. And now, with the same warmth, candor, and can-do spirit her blog is known for, Deb presents her first cookbook—more than 100 new recipes, plus a few favorites from her site, all gorgeously illustrated with hundreds of Deb’s beautiful color photographs.The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking: stepped-up comfort foods, stewy dishes for windy winter afternoons, an apple cake that will answer all questions: “What should my new signature dessert be?” “What is always welcome at a potluck?” “What did Deb consume almost single-handedly a week after having a baby?” These are the recipes you bookmark and use so often they become your own; recipes you slip to a friend who wants to impress her new in-laws; and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you how to host a brunch and still sleep in—plus what to make for it!—and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and pizzas; from Mushroom Bourguignon to Pancetta, White Bean and Swiss Chard Pot Pies; from Buttered Popcorn Cookies to Chocolate Hazelnut Layer Cake, Deb knows just the thing for a Tuesday night, or your most special occasion.

    How can we strike a balance between preserving the past, maintaining valuable agricultural and culinary traditions, and looking ahead to breed new plants? What place does a cantankerous old pear or too-delicate strawberry deserve in our gardens, farms, and markets? To what extent should growers value efficiency and uniformity over matters of taste, ecology, or regional identity?While living in Washington State in the early nineties, Buchanan learned about the heritage food movement and began growing fruit trees, grains, and vegetables. After moving home to New England, however, he left behind his plant collection and for several years stopped gardening. In 2005, inspired by the revival of interest in regional food and culinary traditions, Buchanan borrowed a few rows of growing space at a farm near his home in Portland, Maine, where he resumed collecting. By 2012 he had expanded to two acres, started a nursery and small business, and discovered creative ways to preserve rare foods. In Taste, Memory Buchanan shares stories of slightly obsessive urban gardeners, preservationists, environmentalists, farmers, and passionate cooks, and weaves anecdotes of his personal journey with profiles of leaders in the movement to defend agricultural biodiversity.Taste, Memory begins and ends with a simple premise: that a healthy food system depends on matching diverse plants and animals to the demands of land and climate. In this sense of place lies the true meaning of local food.

    Farmers, manufacturers, supermarkets and consumers in North America and Europe discard up to half of their food—enough to feed all the world's hungry at least three times over. Forests are destroyed and nearly one tenth of the West's greenhouse gas emissions are released growing food that will never be eaten. While affluent nations throw away food through neglect, in the developing world crops rot because farmers lack the means to process, store and transport them to market.But there could be surprisingly painless remedies for what has become one of the world's most pressing environmental and social problems. Waste: Uncovering the Global Food Scandal traces the problem around the globe from the top to the bottom of the food production chain. Stuart’s journey takes him from the streets of New York to China, Pakistan and Japan and back to his home in England. Introducing us to foraging pigs, potato farmers and food industry CEOs, Stuart encounters grotesque examples of profligacy, but also inspiring innovations and ways of making the most of what we have. The journey is a personal one, as Stuart is a dedicated freegan, who has chosen to live off of discarded or self-produced food in order to highlight the global food waste scandal.Combining front-line investigation with startling new data, Waste: Uncovering the Global Food Scandal shows how the way we live now has created a global food crisis—and what we can do to fix it.

    Within a few months of its first appearance in 1986 it was hailed as a modern classic. Fiona MacCarthy wrote in The Times that, ‘the book is a large and grandiose life history, a passionate narrative of extremes of experience.’ Jeremy Round called Patience Gray ‘the high priestess of cooking’, whose book ‘pushes the form of the cookery book as far as it can go.’ Angela Carter remarked that ‘it was less a cookery book that a summing-up of the genre of the late-modern British cookery book.’ The work has attracted a cult following in the United States, where passages have been read out at great length on the radio; and it has been anthologized by Paul Levy in The Penguin Book of Food and Drink. It was given a special award by the André Simon Book Prize committee in 1987.

    The New York Times praised it for its “affable voice and intellectual clarity”; Julia Child lauded it for its “deep factual information.” Now, in How to Pick a Peach, Parsons takes on one of the hottest food topics today. Good cooking starts with the right ingredients, and nowhere is that more true than with produce. Should we refrigerate that peach? How do we cook that artichoke? And what are those different varieties of pears? Most of us aren’t sure. Parsons helps the cook sort through the produce in the market by illuminating the issues surrounding it, revealing intriguing facts about vegetables and fruits in individual profiles about them, and providing instructions on how to choose, store, and prepare these items. Whether explaining why basil, citrus, tomatoes, and potatoes should never be refrigerated, describing how Dutch farmers revolutionized the tomato business in America, exploring organic farming and its effect on flavor, or giving tips on how to recognize a ripe melon, How to Pick a Peach is Parsons at his peak.

    Now award-winning writer Carl Zimmer takes us on a fantastic voyage into the secret parasite universe we actually live in but haven't recognized. He reveals not only that parasites are the most successful life-forms on Earth, but that they triggered the development of sex, shape ecosystems, and have driven the engine of evolution. In mapping the parasite universe, Zimmer makes the astonishing observation that most species are parasites, and that almost every animal, including humans, will at one time or another become the home of a parasite. Zimmer shows how highly evolved parasites are and describes the frightening and amazing ingenuity these commando invaders use to devour their hosts from the inside and control their behavior. The sinister Sacculina carcini makes its home in an unlucky crab and proceeds to eat everything but what the crab needs to put food in its mouth, which Sacculina then consumes. When Sacculina finally reproduces, it places its young precisely where the crab would nurture its own progeny, and then has the crab nurture the foster family members. Single-celled Toxoplasma gondi has an even more insidious role, for it can invade the human brain. There it makes men distrustful and less willing to submit to social mores. Women become more outgoing and warm-hearted. Why would a parasite cause these particular personality changes? It seems Toxoplasma wants its host to be less afraid, to be more prone to danger and a violent end -- so that, in the carnage, it will be able to move on to another host. From the steamy jungles of Costa Rica to the fetid parasite heaven of rebel-held southern Sudan, Zimmer tracks the genius of parasitic life and its impact on humanity. We hosts have developed remarkable defenses against the indomitable parasite: our mighty immune system, our culturally enforced habit of keeping clean, and, perhaps most intriguingly, sex. But this is not merely a book about the evil power of parasitism and how we must defend against it. On the contrary, Zimmer concludes that humankind itself is a new kind of parasite, one that preys on the entire Earth. If we are to achieve the sophistication of the parasites on display here in vivid detail, if we are to promote the flourishing of life in all its diversity as they do, we must learn the ways nature lives with itself, the laws of Parasite Rex.

    Heat is the chronicle—sharp, funny, wonderfully exuberant—of his time spent as Batali’s “slave” and of his far-flung apprenticeships with culinary masters in Italy.In a fast-paced, candid narrative, Buford describes the frenetic experience of working in Babbo’s kitchen: the trials and errors (and more errors), humiliations and hopes, disappointments and triumphs as he worked his way up the ladder from slave to cook. He talks about his relationships with his kitchen colleagues and with the larger-than-life, hard-living Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters. Buford takes us to the restaurant in a remote Appennine village where Batali first apprenticed in Italy and where Buford learns the intricacies of handmade pasta . . . the hill town in Chianti where he is tutored in the art of butchery by Italy’s most famous butcher, a man who insists that his meat is an expression of the Italian soul . . . to London, where he is instructed in the preparation of game by Marco Pierre White, one of England’s most celebrated (or perhaps notorious) chefs. And throughout, we follow the thread of Buford’s fascinating reflections on food as a bearer of culture, on the history and development of a few special dishes (Is the shape of tortellini really based on a woman’s navel? And just what is a short rib?), and on the what and why of the foods we eat today.Heat is a marvelous hybrid: a richly evocative memoir of Buford’s kitchen adventure, the story of Batali’s amazing rise to culinary (and extra-culinary) fame, a dazzling behind-the-scenes look at the workings of a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in—and to savor.

    Now, in a captivating account of how her life led her to these illuminating and crucial ideas, she shows us how forests can not only heal us but save the planet. When Diana Beresford-Kroeger--whose father was a member of the Anglo-Irish aristocracy and whose mother was an O'Donoghue, one of the stronghold families who carried on the ancient Celtic traditions--was orphaned as a child, she could have been sent to the Magdalene Laundries. Instead, the O'Donoghue elders, most of them scholars and freehold farmers in the Lisheens valley in County Cork, took her under their wing. Diana became the last ward under the Brehon Law. Over the course of three summers, she was taught the ways of the Celtic triad of mind, body and soul. This included the philosophy of healing, the laws of the trees, Brehon wisdom and the Ogham alphabet, all of it rooted in a vision of nature that saw trees and forests as fundamental to human survival and spirituality. Already a precociously gifted scholar, Diana found that her grounding in the ancient ways led her to fresh scientific concepts. Out of that huge and holistic vision have come the observations that put her at the forefront of her field: the discovery of mother trees at the heart of a forest; the fact that trees are a living library, have a chemical language and communicate in a quantum world; the major idea that trees heal living creatures through the aerosols they release and that they carry a great wealth of natural antibiotics and other healing substances; and, perhaps most significantly, that planting trees can actively regulate the atmosphere and the oceans, and even stabilize our climate. This book is not only the story of a remarkable scientist and her ideas, it harvests all of her powerful knowledge about why trees matter, and why trees are a viable, achievable solution to climate change. Diana eloquently shows us that if we can understand the intricate ways in which the health and welfare of every living creature is connected to the global forest, and strengthen those connections, we will still have time to mend the self-destructive ways that are leading to drastic fires, droughts and floods.

    What ensues—through hilarious encounters with all manner of livestock and colorful local characters—is a crash course in sustainable agriculture. Pritchard’s biggest ally is his renegade father, who initially questions his son’s career choice and eschews organic foods for sugary mainstream fare. But just when the farm starts to turn heads at local markets, his father’s health takes a turn for the worse. With poetry and humor, this timely memoir tugs on the heartstrings and feeds the soul long after the last page is turned.

    The twentieth century—a time of unprecedented progress—has produced a tremendous strain on the very elements that comprise life itself: This raises the key question of the twenty-first century: How much longer can this go on? With wit and erudition, Ronald Wright lays out a-convincing case that history has always provided an answer, whether we care to notice or not. From Neanderthal man to the Sumerians to the Roman Empire, A Short History of Progress dissects the cyclical nature of humanity's development and demise, the 10,000-year old experiment that we've unleashed but have yet to control. It is Wright's contention that only by understanding and ultimately breaking from the patterns of progress and disaster that humanity has repeated around the world since the Stone Age can we avoid the onset of a new Dark Age. Wright illustrates how various cultures throughout history have literally manufactured their own end by producing an overabundance of innovation and stripping bare the very elements that allowed them to initially advance. Wright's book is brilliant; a fascinating rumination on the hubris at the heart of human development and the pitfalls we still may have time to avoid.

    Illustrations.

    This volume highlights the research and findings of this natural scientist. Powerful modern microscopes have confirmed the accuracy of Haeckel's prints, which even in their day, became world famous. Haeckel's portfolio, first published between 1899 and 1904 in separate installments, is described in the opening essays. The plates illustrate Haeckel's fundamental monistic notion of the -unity of all living things- and the wide variety of forms are executed with utmost delicacy. Incipient microscopic organisms are juxtaposed with highly developed plants and animals. The pages, ordered according to geometric and -constructive- aspects, document the oness of the world in its most diversified forms. This collection of plates was not only well-received by scientists, but by artists and architects as well. Rene Binet, a pioneer of glass and iron constructions, Emile Galle, a renowned Art Nouveau designer, and the photographer Karl Blossfeld all make explicit reference to Haeckel in their work.