Garden History

Combining an insider's passion with down-to-earth humor, chef and food writer Patric Kuh traces the evolution of American high-style restaurants from the 1941 opening of Le Pavillon to the recent rise of less traditional restaurants, such as Le Cirque, Spago, and Danny Meyer's Union Square group. Kuh takes readers inside this high-stakes business, sharing little-known anecdotes, describing legendary cooks and bright new star chefs, and relating his own reminiscences.

The Devil Wins uncovers the complicated history of lying from the early days of the Catholic Church to the Enlightenment, revealing the diversity of attitudes about lying by considering the question from the perspectives of five representative voices - the Devil, God, theologians, courtiers, and women.

In this follow-up book to A Natural History of Wine and A Natural History of Beer, authors Rob DeSalle and Ian Tattersall yet again use alcoholic beverages as a lens through which to gain a greater appreciation of natural history.

Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually lead to our undoing? Are we simply using one technology to undo the damage caused by another? Like all problems in our food system, the meat problem is not merely a problem of production. It is intrinsically social and political.

The origin story of barbecue is a popular topic with a ravenous audience, but commonly held understandings of barbecue are often plagued by half-truths and misconceptions. From Barbycu to Barbecue offers a fresh new look at the story of southern barbecuing. Award winning barbecue cook Joseph R. Haynes sets out to correct one of the most common barbecue myths, the "Caribbean Origins Theory," which holds that the original southern barbecuing technique was imported from the Caribbean to what is today the American South.

As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest. Within fifty years the United States had shipped taco shells everywhere from Alaska to Australia, Morocco to Mongolia. But how did this tasty hand-held food - and Mexican food more broadly - become so ubiquitous? In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world.

A gripping examination of the dark side of an iconic American product and a moving portrait of the women who lived in the shadow of its fractured fortune, JELL-O Girls is a family history, a feminist history, and a story of motherhood, love, and loss. In crystalline prose, Rowbottom considers the roots of trauma not only in her own family, but in the American psyche as well, ultimately weaving a story that is deeply personal, as well as deeply connected to the collective female experience.

Do you know what the first burger chain was? That Taco Bell was originally known as Bell Burger - and was founded in the same city as McDonald's? Have you heard of the 1980s burger wars? All About the Burger covers all of these topics and more! Discover the food history you've been missing in this entertaining audiobook.

Living with three strong-willed, highly individual Dachshunds can be equal parts entertaining, frustrating and rewarding. Just ask Matt Ziselman. Armed with a fresh, creative voice that is unabashedly cranky one moment and profoundly poignant the next, Ziselman mixes hilarious canine stories, with heartfelt reminiscences from his own life, the results of which is a memoir of illuminating life lessons, courtesy of the three thoroughly Teutonic Dachshunds that he shares his life (and couch) with: Baxter, Maya, and Molly.

Patrick E. McGovern takes us on a fascinating journey through time to the dawn of brewing, when our ancestors might well have made a paleo brew of wild fruits, honey, cereals, and botanicals. Early beverage makers must have marveled at the magical process of fermentation. Their amazement grew as they drank the mind-altering drinks, which were to become the medicines, religious symbols, and social lubricants of later cultures.

America’s Romance with the English Garden is the story of tastemakers and homemakers, of savvy businessmen and a growing American middle class eager to buy their products. It’s also the story of the beginnings of the modern garden industry, which seduced the masses with its images and fixed the English garden in the mind of the American consumer. Seed and nursery catalogs delivered aspirational images to front doorsteps from California to Maine, and the English garden became the look of America.

This enticingly fresh audiobook introduces modern listeners to lost American food traditions and leads them on a tantalizing culinary journey through the evolution of our vibrant cuisine and culture. Covering a hundred different foods from the Native American-era through today and featuring over a dozen recipes and photos, this fascinating history of American food will delight history buffs and food lovers alike.

Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster, whose influence on the great metropolis remains unparalleled.

In this major new history of English food, Clarissa Dickson Wright takes the reader on a journey from the time of the Second Crusade and the feasts of medieval kings to the cuisine - both good and bad - of the present day. She looks at the shifting influences on the national diet as new ideas and ingredients have arrived, and as immigrant communities have made their contribution to the life of the country. She evokes lost worlds of open fires and ice houses, of constant pickling and preserving, and of manchet loaves and curly-coated pigs.

Learn about these golf legends as they were learning to master the game on their home turf. In Grown at Glen Garden, the early friendship of Ben Hogan and Byron Nelson is shown, from their caddying days at Glen Garden Country Club to their chummy rivalry at the Masters decades later. With a peek at their family backgrounds, the story shows both the hardships and joys of growing up and learning to golf in Fort Worth, Texas, in the 1920s.

This novel take on the history of wine reveals that, whether by adding toxic sweeteners or passing off counterfeit bottles, wine fraud is abundant—and as old as wine itself. Vintage Crime will intrigue even the most sated of wine drinkers with its juicy tales of deception, raising interesting questions along the way: what counts as wine, why do we drink it, and what makes a wine truly authentic?

« Je dédie ce livre à toutes celles et ceux qui ont aimé EDF, qui n’acceptent plus le montant de leurs factures d’électricité et souhaitent une transition énergétique sans la punition que l’on veut leur faire subir. Comme dans la fable, l’Allemagne a souvent l’image de la fourmi industrieuse et la France, celle de la cigale insouciante. Force est de constater que dans le domaine de l’énergie, les polarités sont inversées.

A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters. Author and bitters enthusiast Brad Thomas Parsons traces the history of the world's most storied elixir, from its earliest "snake oil" days to its near evaporation after Prohibition to its ascension as a beloved ingredient on the contemporary bar scene.

How Would You Like Your Mammoth? is a chronological journey through the culinary history of humankind, with fifty short, snackable essays packed to the brim with juicy tidbits and cultural insights. With author Uta Seeburg as your guide, you'll learn not only which dishes are linked to key cultural moments, but also how each represents the social hierarchy and values of the civilization that invented it.

This book takes a deep dive into the Old Testament and New Testament's use and development of the Wedding Metaphor in Scripture. The book develops the importance of the Wedding Metaphor in understanding the heart and character of God Himself. Additionally, we learn some amazing aspects of the plans and purposes of God regarding the Creation from beginning to the end of time.