Wine Science

As they struggle to survive in a barbarous fantasy land, a mother and daughter attempt to shake off the bonds of female slavery and escape to freedom.

The ballerina Violette Lenoir has fallen victim to the bite of the vampire Charlotte. Her fire and energy have fuelled a terrifying change and a dreadful realisation; that Violette has become Lilith, the demon mother of all vampires. Haunted both by what she has done and by Violette's dark sensuality, Charlotte and her immortal lover Karl are drawn towards the dancer and the terrible destiny that has fallen on her shoulders. But other, far more dangerous shadows are gathering around Violette.

For years, there has been no doubt that widespread consumption of meat is both environmentally destructive and morally dubious. A growing chorus of scientists, health experts, and activists champion the benefits of a plant-based diet. Nevertheless, change has been slow to arrive, and the chasm between our appetites and our collective well-being seems impossibly vast. We know we must transition to a more plant-based world. But what would such a world look like, and how do we realistically get there? One group of people has been grappling with this question for decades: vegans.

In 2488, Battle Quest, an arrow shooting, sword fighting, magic slinging live action RPG, is the most popular sport in the universe. Tal works in a trash dump by day and fights in a street samurai pit by night. He dreams of becoming a Battle Quest pro to pull his sisters and grandmother from the slums. Problem is he’s too short, too broke, and his highlight vid-reel has more fails than an ogre’s got warts.

Wine tasting is a refined art, partially expressed by means of one's own talent and partially by means of knowledge of tasting's techniques and, lastly, by means of experience and memory. Anyone can become - with proper practice and training - a good wine taster. Anyone has the indispensable requirements needed to evaluate the quality of wine: senses. With Wine Tasting, you'll be able to transform an ordinary conversation into a wonderful experience to remember. It’s as simple as look, swirl, smell, and sip.

Bottled water is on the verge of becoming the most popular beverage in the country. But what's the cost of all this water for us and for the environment? In this eye-opening book, Elizabeth Royte does for water what Michael Pollan did for food: She examines the people, machines, economies, and cultural trends that surround it on its journey from distant aquifers to our supermarkets and homes.

This book explores the idea that table activities - the mealtime rituals of food preparation, serving, and dining - lay the foundation for a proper education on the value of civility, the importance of the common good, and what it means to be a good citizen. The arts of conversation and diplomatic speech are learned and practiced at tables, and a political history of food practices recasts thoughtfulness and generosity as virtues that enhance civil society and democracy.

Tracing culinary customs from the Stone Age to the stovetop range, from the raw to the nuked, this book elucidates the factors and myths shaping Americans' eating habits. The diversity of food habits and rituals is considered from a psychological perspective. Explored are questions such as 'Why does the working class prefer sweet drinks over bitter?', 'Why do the affluent tend to roast their potatoes?', and 'What is so comforting about macaroni and cheese anyway?'

Diet, by definition, is the type of food consumed in a certain period. It can be as simple as an average daily meal. It can also be part of a treatment program for medical conditions. The ketogenic diet has long been used in the treatment of epilepsy in children. Recent findings showed that it has other benefits aside from controlling seizures. Since its introduction in the 1920s, the ketogenic diet remains controversial until today. In this audiobook learn more about the ketogenic diet today.

Thirsty Dragon lays bare the untold story of how an influx of Chinese money rescued France's most venerable wine region from economic collapse and how the result was a series of misunderstandings and crises that threatened the delicate infrastructure of Bordeaux insular wine trade.

Palm Wine Tapper was a popular man of the land of Tire. He tapped sweet palm wine for the people of Tire. He died while tapping palm wine. How he continued tapping palm wine after his death was a mystery.

Empire of Vines details the ways would-be gentlemen farmers, ambitious speculators, horticulturalists, and writers of all kinds deployed the animating myths of American wine culture, including the classical myth of Bacchus, the cult of terroir, and the fantasy of pastoral republicanism. Promoted by figures as varied as horticulturalist Andrew Jackson Downing, novelist Charles Chesnutt, railroad baron Leland Stanford, and Cincinnati land speculator Nicholas Longworth.

Ask children where food comes from, and they’ll probably answer: “the supermarket.” Ask most adults, and their replies may not be much different. Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from the sources of our breads, beef, cheeses, cereal, apples, and countless other foods that nourish us every day?

Never again confuse your vintage with your viticulture, your ullage with your oenology, your sabrage with your cepage. Bask in the admiration of your fellow drinkers, pronounce confidently on the provenance of whatever is in your glass (or your mouth) and hold your own against the most sneering of sommeliers. Written by experts and offering listeners the opportunity to pass off appropriated knowledge as their own, the Bluffer's Guides provide hard fact masquerading as frivolous observation in one witty, easy listen.

Patrick Hunt has been teaching in Humanities at Stanford University for the past 20 years. His Ph.D. is from the Institute of Archaeology at University College London, University of London in 1991. He is a National Lecturer for the Archaeological Institute of America since 2009 and a Fellow of the Royal Geographical Society since 1989. National Geographic Society has sponsored some of his archaeology fieldwork. He appears frequently on PBS, NOVA, National Geographic and History Channel broadcasts.

Pig/Pork explores the love-hate relationship between humans and pigs through the lenses of archaeology, biology, history and gastronomy, providing a close and affectionate look at the myriad causes underlying this multimillennial bond. What is it that people in all four corners of the world find so fascinating about the pig? When did the human obsession with pigs begin, how did it develop through time and where is it heading? Why are pigs so special to some of us but not to others?

An indispensable book for every wine lover. You're about to discover the magical world of wine. Based on the information presented in this book, you will soon become a wine connoisseur, being able to know and recommend the finest wines to others. And you will be able to choose the perfect wine for every occasion.

Whether you're just getting started with wine or work in the industry, this book contains many useful resources that will round out your wine knowledge. These simple and smart guidelines will help you discover your palate and launch your long and tasty journey to understanding wine. Let's get started!

In this remarkable culinary biography, Rae Katherine Eighmey presents Benjamin Franklin's experimentation with food throughout his life. At age 16, he began dabbling in vegetarianism. In his early 20s, citing the health benefits of water over alcohol, he convinced his printing press colleagues to abandon their traditional breakfast of beer and bread for "water gruel", a kind of porridge he enjoyed. Franklin is known for his scientific discoveries, including electricity and the lightning rod, and his curiosity and logical mind extended to the kitchen.

Joseph Soderini di Avenzano is America's most celebrated chef. Some believe he cut a deal with the devil to achieve fame and fortune. Whether he is actually Bocuse or Beelzebub, Avenzano is approaching the 25th anniversary of his glittering Palm Beach restaurant, Chateau de la Mer, patterned after the Michelin-starred palaces of Europe. Journalist David Fox arrives in Palm Beach to interview the chef for a story on the restaurant’s silver jubilee and quickly becomes involved with Chateau de la Mer’s hostess, Alessandra, unwittingly transforming himself into Avenzano’s rival.