Wine Science

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?

When headstrong Princess Ivy Crestieene of Iosnos is shipped across the sea to the more prosperous country of Asmye, a terrifying new husband meets her at the altar. Dropped into a treacherous, erotic, and toxic arranged marriage, Ivy is thwarted in her attempts to be a good wife and leader by her controlling husband, King Rian Garreau, and his court of religious fanatics, and violent devotees. As Ivy adapts to her new life, her feelings for King Rian transform from beastly hostility into a fiery passion that burns through every hesitation.

After a harrowing visit to the Underworld, I finally shifted into my Phoenix. Flying doesn't stop Fate from insisting that I fight for my life, though. Catching the local murderer red-handed should have put a stop to the constant danger I'm in. But now I have to escort this Tainted scum to the Underworld for a dip in the River Lethe, and it seems Fate isn't done messing with me yet. The more I get to know her, the more she seems like another overworked, overlooked woman in desperate need of some girlfriends.

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.

This audiobook tells the story of how viniculture in America was started and sustained by a broad spectrum of religious denominations. In the process, it offers new insights into the special relationship between wine production and consumption and the spiritual dimension of human experience.

To discover the true role of Black women in the creation of American, and especially Southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African-American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 Black cookbooks that range from a rare 1827 house servant’s manual to modern classics.

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.

America is more than just a fast food nation. Food Americana is the inside story of how generations of Americans have formed a national cuisine with tastes from all over the world. Fried chicken was a distinctly Southern dish - now it's the Sunday night special at the Chateau Marmont Hotel in Hollywood. A Utah restaurant won Maine's annual Best Lobster Roll competition. And perhaps the ultimate all-American dish, pizza, is served up in 30 different styles, a total of three billion pies a year, an average of 23 pounds for each of us.

In 1920s Switzerland, vampire lovers Charlotte and Karl are drawn into turmoil as Godric Reiniger, a local filmmaker and activist with sinister ambitions, begins his rise to power. Meanwhile, fiery dancer Emil achieves his dream to partner the legendary ballerina and vampire Violette Lenoir until his forbidden desire for her becomes an obsession. Rejected, spiralling towards madness, he seeks solace with a mysterious beauty, Fadiya. But she, too, is a vampire, with a hidden agenda. Karl and Charlotte decide to rescue Emil.

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 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.

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.

Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply. Food...

Wine expert and broadcaster, John Radford, shows you the basics of wine. Also discover why there's a large markup on wine, and also sample the delights of Bulgarian wine. Also join John on an amusing journey to find a pink elephant! Entertaining and informative - a must for anyone wanting to know the first thing about wine.

Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef - and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent 18 months immersed in the kitchen of James Beard Award-winner Tony Maws's restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand.

Without mantras or manifestos, 29 writers serve up sharp, sweet, and candid memories; salty irreverence; and delicious original recipes. Food is so much more than what we eat. The Cassoulet Saved Our Marriage is an anthology of original essays about how we learn (and relearn) to eat, and how pivotal food is beyond the table.

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.

Chris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners.

David Höner blickt zornig auf die Früchte der Globalisierung, die keinem schmecken. Ein Manifest gegen die Gastronomie aus der Retorte, die auf die Qualität der Lebensmittel und die Gesundheit ihrer Gäste spuckt, gegen die miserable Berufsausbildung von Köchen, gegen krankmachende Produkte der Nahrungsmittelindustrie - und für die Wiederentdeckung der Kochkunst und Tischkultur.

Old Wine and New New Wine can kick-start your imagination into a profound, new, and true view of the intersection of science, philosophy, and supernatural religion. At the end of the day—if you reach it—you will grasp the essential relation between our qualitative experience and science, see science in a new light, trade in your materialism for materiality, and have an uncanny knowledge of what happens at death.