Garden History

Jennifer Howard's Clutter is an expansive assessment of our relationship to the things that share and shape our lives. Sparked by the painful two-year process of cleaning out her mother's house in the wake of a devastating physical and emotional collapse, Howard sets her own personal struggle with clutter against a meticulously researched history of just how the developed world came to drown in material goods.

On Horsemanship, also sometimes titled The Art of Horsemanship, is a treatise written about 350 BCE by the Athenian historian, soldier, and student of Socrates, Xenophon (c. 430-354 BC). The treatise is a "hands-on" manual which deals with the selection, care, and training of horses in general.

Este libro es el resultado de la extraordinaria investigación y rescate de más de un centenar de recetarios de todos los tiempos. Después del éxito de La comida en la historia argentina, Daniel Balmaceda continuó rastreando e indagando sobre las costumbres desconocidas de la cocina y la mesa de los argentinos. ¿Cómo comíamos antes de la industrialización de los alimentos?

A true celebration of food in all its forms, The Food Book follows the human quest for sustenance through the stories of individual ingredients and examines our millenia-long relationship with nearly 200 foods—with the help of tales from all over the world. Food is the cornerstone of daily life, culture, and even religion. Staples like bread, beans, and cereal crops are part of our culinary history, and used in many ways around the world. This fascinating reference covers all food groups, providing information on every aspect of their history, and their place in world cuisine.

You either were there or you wanted to be. A defining New York City institution co-founded by Norman Mailer, The Village Voice was the first newspaper to cover hip-hop, the avant-garde art scene, and Off-Broadway with gravitas. It reported on the AIDS crisis with urgency and seriousness when other papers dismissed it as a gay disease. In 1979, the Voice’s Wayne Barrett uncovered Donald Trump as a corrupt con artist before anyone else was paying attention.

Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity.

The Hebridean Baker has a global following and with nearly 10 million views of his recipe and lifestyle videos on TikTok. His unique style and wholesome and delicious traditional Scottish bakes have won him fans around the globe and now, in The Hebridean Baker, Coinneach shares both his fabulous recipes and fascinating stories of island life, offering a true taste of Scotland's wild and windswept Outer Hebrides.

Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today.

The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.

A leading dog-blogger offers a tour of military working dogs' extraordinary training, heroic accomplishments, and the lasting impacts they have on those who work with them. Maria Goodavage here tells heartwarming stories of modern soldier dogs and the amazing bonds that develop between them and their handlers. Beyond tales of training, operations, retirement, and adoption into the families of fallen soldiers, Goodavage talks to leading dog-cognition experts about why dogs like nothing more than to be on a mission with a handler they trust.

Journeying 2,000 years into the past, food critic and writer William Sitwell artfully traces the earliest origins of the widespread cultural practice of eating out, from its most basic to most sophisticated forms. Whether he’s traversing the inns and taverns of Pompeii before its destruction in AD 79, witnessing the tumultuous emergence of fine dining during the French Revolution, or recounting the mid-20th-century invention of the taco machine in New York City, Sitwell’s engaging prose gives listeners a front-row seat to the restaurant experience across cultures and millennia.

Grow and enjoy your own fresh veggies and herbs, even if you don't have a yard. Start a thriving container garden with this accessible beginner's guide and experience the satisfaction of seeing your grocery bill shrink. Do you want amazingly fresh veggies and herbs but are worried that you don't...

You probably don't realize that your supermarket is filled with foods that have a military origin: canned goods, packaged deli meats, TV dinners, cling wrap, energy bars…the list is almost endless. In fact, there's a watered-down combat ration lurking in practically every bag, box, can, bottle, jar, and carton Americans buy. Anastacia Marx de Salcedo shows how the Department of Defense Combat Feeding Directorate plans, funds, and spreads the food science that enables it to produce cheap, imperishable rations.

« 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.

Sweeping across generations from the 1600s to the present day and inspired by the true story of the leader of the infamous Gunpowder Plot, Nicola Cornick’s latest historical mystery combines past and present story lines that fans of Philippa Gregory and Susanna Kearsley will devour. 1605...

Mark Kurlansky, winner of the James Beard Award for Excellence in Food Writing, leads us on a mouthwatering culinary tour around the world and through history and culture from the fifth century B.C. to the present day. This wonderful collection contains essays by Plato on the art of cooking, Pablo Neruda on french fries, and many other writers on the passions of cuisine.

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.

Most people know that Gregor Mendel, the Moravian monk who patiently grew his peas in a monastery garden, shaped our understanding of inheritance. But people might not know that Mendel's work was ignored in his own lifetime, even though it contained answers to the most pressing questions raised by Charles Darwin's revolutionary book, On Origrin of the Species, published only a few years earlier. Mendel's single chance of recognition failed utterly, and he died a lonely and disappointed man.

John Ota was a man on a mission - to put together the perfect kitchen. He and his wife had been making do with a room that was frankly no great advertisement for John's architectural expertise. It just about did the job but for a room that's supposed to be the beating heart of a home and a joy to cook in, the Otas' left a lot to be desired. And so John set out on a quest across North America, exploring examples of excellent designs throughout history, to learn from them and apply their lessons to his own restoration.

The incomparable Simone Signoret (1921 - 1985), one of the grand actresses of the twentieth century and one of France's most notable stars, considered herself the "oldest discovery" in Hollywood. After years of blacklisting during the McCarthy era, she was 38 years old when she entered Hollywood through the back door in the 1959 British blockbuster Room at the Top. Her portrayal of the endearing Alice Aisgill earned her the Academy Award in 1960, the first French actor to win a coveted Oscar.