Wine Science

1918. A First World War battlefield becomes the cosmic battleground for two vampires, as Karl von Wultendorf struggles to free himself from his domineering maker, Kristian.1923. Charlotte Neville watches as her father, a Cambridge professor, fills Parkland Hall with guests for her sister Madeleine's 18th birthday party.

From the Lambic breweries of Belgium, where beer is fermented with wild yeasts drawn down from the air around the brewery, to the aquifers below Burton-on-Trent, where the brewing water is rumored to contain life-giving qualities, Miracle Brew tells the full story behind the amazing role each of these fantastic four - a grass, a weed, a fungus, and water - has to play.

Right here, right now is the best time in the history of mankind to be a beer drinker. Globally, beer culture is thriving and constantly innovating. Drinkers can order beer brewed with local yeast or infused with moondust. However, beer drinkers are also faced with uneven quality and misinformation about flavors. And the industry itself is suffering from growing pains, beset by problems such as unequal access to taps, skewed pricing, and sexism.

As anyone who has lost their sense of taste will know, flavourless food is dull and monochrome—it is flavour that brings food into full technicolour life. Yet it's not always easy to make something tasty; the secrets to flavour can baffle chefs and scientists alike. For both humble home cooks and chefs, this audiobook aims to reveal flavour's hidden mysteries, explaining the latest scientific know-how and showing you how to apply it in techniques that will breathe new life in familiar dishes, and perhaps even let you encounter foods in a whole new way.

What was Pol Pot eating while two million Cambodians were dying of hunger? Did Idi Amin really eat human flesh? And why was Fidel Castro obsessed with one particular cow? Traveling across four continents, from the ruins of Iraq to the savannahs of Kenya, Witold Szabłowski tracked down the personal chefs of five dictators known for the oppression and massacre of their own citizens—Iraq’s Saddam Hussein, Uganda’s Idi Amin, Albania’s Enver Hoxha, Cuba’s Fidel Castro, and Cambodia’s Pol Pot—and listened to their stories.

Healthy Cook’s Anti-Inflammatory Diet & Cookbook Transform your health and vitality with Healthy Cook’s Anti-Inflammatory Diet & Cookbook . Authored by Albert Orbinati, Ph.D., this engaging guide goes beyond recipes—it's a complete wellness manual for those seeking to alleviate chronic inflammation, improve gut health, reduce stress, and embrace detoxification. Dive into over 100 meticulously crafted recipes , each featuring nutrient-packed superfoods and flexible options to suit various dietary preferences.

Camas Davis was at an unhappy crossroads. A longtime magazine writer and editor in the food world, she'd returned to her home state of Oregon with her boyfriend from New York City to take an appealing job at a Portland lifestyle magazine. But neither job nor boyfriend delivered on her dreams, and in the span of a year, Davis was unemployed and on her own. Disillusioned by the years she’d spent mediating the lives of others for a living, she had no idea what to do next. She did know one thing: She no longer wanted to write about the real thing; she wanted to be the real thing.

Straightforward and opinionated, Short Course in Beer is designed to turn the novice beer lover into an expert imbiber and the casual drinker into an enthusiast. Readers will come to understand the beauty of beer and the sources of its flavor, as well as learn which beers are worth our time and which are not. With tongue in cheek, the author examines beer's historical connections to the Crusades, the Hundred Years' War, and modern-day soccer riots. He talks frankly (and joyfully) about the effects of alcohol on the body and brain, he defends beer from its enemies, and ushers it out of the frat house and into the dining room.

Much Depends on Dinner is a delightful and intelligent history of the food we eat. Presented as a meal, each chapter represents a different course or garnish. Margaret Visser looks to the most ordinary American dinner for her subject - corn on the cob with butter and salt, roast chicken with rice, salad dressed in lemon juice and olive oil, and ice cream - submerging herself in the story behind each food.

Kelley Fanto Deetz draws upon archaeological evidence, cookbooks, plantation records, and folklore to present a nuanced study of the lives of enslaved plantation cooks from colonial times through emancipation and beyond. She reveals how these men and women were literally "bound to the fire" as they lived and worked in the sweltering, and often fetid, conditions of plantation house kitchens.

Miles may not be great with catchphrases, but he’s world-class at breaking and preventing curses. When he takes yet another gig magically protecting a winery, he’s expecting a routine job. What he finds is a curse so complex and intricate, it could only be the work of a very powerful magician. The smart thing would be to walk away.

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.

Here eminent food historian Jeffrey M. Pilcher narrates the brewing traditions and contemporary production of beer across Europe, North America, Africa, Asia, and Latin America—from the fermented beverages of precapitalist societies to the present. Unique local products, often homebrewed by women, were transformed into homogenous global commodities as giant brewing factories exported their beers using new refrigeration technology, railroads, and steamships.

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.

In this riveting, informative, and entertaining book, Stelzer draws on previously untapped material, diaries of guests, and a wide variety of other sources to tell of some of the key dinners at which Churchill presided before, during, and after World War II.

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.

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?

For the love of her vampire suitor, Karl, Charlotte has forsaken her human life. Now her only contact with people is when she hunts them down to feed. Her thirst for blood repulses her but its fulfilment brings ecstasy. The one light in the shadows is the passion that burns between her and Karl. A love that it seems will last for eternity - until Karl's former lover, the seductively beautiful Katerina, is rescued from the Crystal Ring. For nearly fifty years she has lain, as dead, in the icy depths of the Weisskalt.

Forty-two-year-old Lainie Cassidy takes her two kids and leaves her abusive husband. She’s determined to face her fears and make it on her own. With an eye on her budget, she digs through boxes for items to use in homemade Halloween costumes and discovers a forgotten pocket watch from her Nana. This beloved treasure thrusts her into a new world where magic is real. As she learns the unpredictable nature of the timepiece plus the mysterious relation it has to books, she struggles to keep this newfound power secret from her kids, friends, and family.

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.