Garden History

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.

And a Bottle of Rum tells the raucously entertaining story of America as seen through the bottom of a drinking glass. With a chapter for each of 10 cocktails, Wayne Curtis reveals that the homely spirit once distilled from the industrial waste of the exploding sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, to the plundering pirate ships off the coast of Central America, to the watering holes of pre-Castro Cuba, and to the kitsch-laden tiki bars of 1950s America.

Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller - admitted 'cuehead and longtime certified barbecue judge - that in today's barbecue culture, African Americans don't get much love?

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.

Since its publication in 2003, the first edition of Black Garden has become the definitive study of how Armenia and Azerbaijan, two southern Soviet republics, were pulled into a conflict that helped bring them to independence, spell the end the Soviet Union, and plunge a region of great strategic importance into a decade of turmoil. This important volume is both a careful reconstruction of the history of the Nagorny Karabakh conflict since 1988 and on-the-spot reporting of the convoluted aftermath.

It was the most expensive bottle of wine ever sold. In 1985, at a heated auction by Christie’s of London, a 1787 bottle of Château Lafite Bordeaux - one of a cache of bottles unearthed in a bricked-up Paris cellar and supposedly owned by Thomas Jefferson - went for $156,000 to a member of the Forbes family. The discoverer of the bottle was pop-band manager turned wine collector Hardy Rodenstock, who had a knack for finding extremely old and exquisite wines. But rumors about the bottle soon arose.

The world is enamored with Italy: its culture, art, food, and fashion, its beautiful landscapes, and famous cities-and, of course, its wine. If history can sometimes be throat-achingly dry, writer and wine expert Marc Millon serves up a delightfully fresh take on Italy's past, present, and future, best enjoyed with a glass in hand.

That the dog evolved from the wolf is an accepted fact of evolution and history, but the question of how wolf became dog has remained a mystery, obscured by myth and legend. How the Dog Became the Dog posits that dog was an evolutionary inevitability in the nature of the wolf and its human soul mate. The natural temperament and social structure of humans and wolves are so similar that as soon as they met on the trail they recognized themselves in each other.

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery.

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.

In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space - human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients.

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.

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.

Do I need to prune or trim my bonsai? Should I keep my bonsai inside or outside? How do I get those famous bonsai shapes? How often should I water my bonsai? This audiobook answers any and all of your questions about bonsai trees. Whether growing, shaping, repotting, trimming, or watering, it's all here! While there are some basics you need to learn to keep your bonsai flourishing, it's not nearly as difficult as most believe.

On the Salisbury Plain, only a few hours from the hustle and bustle of Central London, remains one of the greatest surviving relics of humanity's ancient past: the mighty stone circle of Stonehenge. Stonehenge is one of the most well-known ancient sites in the world, and an image of it raises numerous associations and emotional responses.

In 1945, Edith Farnsworth asked the German architect Mies van der Rohe, already renowned for his avant-garde buildings, to design a weekend home for her outside of Chicago. Edith was a woman ahead of her time—unmarried, she was a distinguished medical researcher, as well as an accomplished violinist, translator, and poet. The two quickly began spending weekends together, talking philosophy, Catholic mysticism, and, of course, architecture over wine-soaked picnic lunches.

An instant hit in the UK, this is the true account of a German shepherd who was adopted by the Royal Air Force during World War II, joined in flight missions, and survived everything from crash-landings to parachute bailouts-ultimately saving the life of his owner and dearest friend. In the winter of 1939 in the cold snow of no-man's-land, two loners met and began an extraordinary journey that would turn them into lifelong friends.

Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.

Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story.

Flight technician Frank Williams and Judy, a purebred pointer, met in the most unlikely of places: a World War II internment camp in the Pacific. Judy was a fiercely loyal dog, with a keen sense for who was friend and who was foe, and the pair's relationship deepened throughout their captivity. When the prisoners suffered beatings, Judy would repeatedly risk her life to intervene.