Wine Science

Just after midnight on October 9, 2017, as one of the nation's deadliest firestorms swept over California's Wine Country, hundreds of elderly residents from two posh senior living facilities were caught in its path. The frailest were blind, in wheelchairs, or diagnosed with dementia, and their community quickly transformed from a palatial complex that pledged to care for them to one that threatened to entomb them. The rescue of the final 105 seniors left behind on an inflamed hillside depended not on employees, but strangers whose lives intersected in a riveting tale of terror and heroism.

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.

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.

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?'

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.

This is not just another diet book—it is intended for those interested in learning easy steps to living GMO-free. Monsanto Corporation continues to strive to be the world's one and only food supplier. Discover the medicinal benefits of foods, herbs, and GMO-free healthy recipes for the whole family to enjoy.

A gripping examination of the dark side of an iconic American product and a moving portrait of the women who lived in the shadow of its fractured fortune, JELL-O Girls is a family history, a feminist history, and a story of motherhood, love, and loss. In crystalline prose, Rowbottom considers the roots of trauma not only in her own family, but in the American psyche as well, ultimately weaving a story that is deeply personal, as well as deeply connected to the collective female experience.

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.

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.

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.

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?

Already provoking debate and garnering significant attention in France and within the wine world, Vino Business is a surprising and eye-opening book about the dark side of French wine by acclaimed investigative journalist Isabelle Saporta.

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.

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.

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.

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.

In this book, Nom Wah’s owner, Wilson Tang, takes us into the hardworking kitchen of Nom Wah and emerges with 75 easy-to-make recipes: from bao to vegetables, noodles to desserts, cakes, rice rolls, chef’s specials, dumplings, and more.

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 audiobook explores the archaeology of New York City’s borough of the Bronx by describing several recent projects that exemplify the range of current practice. Using case histories of recent research in the Bronx, it shares what archaeology can achieve and how it can fill gaps in our history or deepen our understanding of it.