Extensively researched from original English, German, and Portuguese sources, this volume recounts the nearly two-hundred-year history of the Anglicization of Madeira. It documents the many benefits and the wealth that the British and mercantile enterprise brought to the island outpost, and also the poverty that went unrelieved.

"Using voluminous archives of records pertaining to wine, many of them previously unexamined, Hancock offers a dramatic new perspective on the economic and social development of the Atlantic world by challenging traditional interpretations that have identified states and empires as the driving force behind trade. He demonstrates convincingly just how decentralized the early modern commercial system was, as well as how self-organized, a system that emerged from the actions of market participants working across imperial lines. The networks they formed began as commercial structures, and expanded into social and political systems that were conduits not only for wine but also for ideas about reform, revolution, and independence. Oceans if Wine reframes American history as Atlantic history, placing colonial America and the early republic within an expansive, global context."--BOOK JACKET.

Who does not know the phrase "Have some madeira, m'dear"? Madeira is one of the world's greatest wines, with a fascinating history few others can equal. Capable of evolution over decades and with seemingly indefinite longevity, precious centenarian bottles are sought by wine connoisseurs world wide, but to the ordinary wine lover more commercial wines offer a wide range of delicious and varied drinking. Once dismissed as a cooking wine, discriminating drinkers enjoy it on its own and, increasingly, as an accompaniment to food. Over a million tourists visit this small island every year, and expanding export markets indicate that the recent revival of interest in madeira continues to gain strength. This book, originally published in 1998, was short-listed for the André Simon Award and quickly established itself as a wine classic. Alexander Liddell, recognised as the leading authority on madeira, has known the island and its wine for over forty years, and this completely revised new edition brings matters up to date.

Flora of Madeira is the first book to describe fully all of the vascular plants of the Madeiran and Salvage Islands. It covers over 1360 species of native and naturalized plants, many of them little known. A high proportion of taxa, some 16%, are endemic to the islands themselves or are restricted to Macaronesia (the collective name for the archipelagos of the Azores, Madeira, Salvages, Canaries and Cape Verdes). Isolated from other land-masses, the Madeiran islands are botanically rich and diverse, and the rugged and beautiful landscape embraces a broad range of habitats. Madeira also contains the most extensive remaining areas of laurisilva, the evergreen forest which is the last representative of the ancient Tethyan forests of S. Europe and N. Africa. The remote Salvage Islands have a smaller but equally interesting flora. Flora provides descriptions and keys for taxa at all levels, as well as information on habitats, distributions and flowering times. Local names are also cited. Fifty-seven plates of original drawings illustrate 212 of the Madeiran and Macaronesian endemic taxa, some of them depicted for the first time. Introductory chapters describe the geography of the islands, the main vegetation types and the extensive measures being implemented to conserve this unique flora. Flora of Madeira is the only fully comprehensive publication on the wild flora of the Madeiran and Salvage Islands, for use as both a reference work and a field guide. This book is a digital reprint of ISBN 0-11-310017-5 (1994).

The Portuguese in West Africa, 1415–1670 brings together a collection of documents - all in new English translation - that illustrate aspects of the encounters between the Portuguese and the peoples of North and West Africa in the period from 1400 to 1650. This period witnessed the diaspora of the Sephardic Jews, the emigration of Portuguese to West Africa and the islands, and the beginnings of the black diaspora associated with the slave trade. The documents show how the Portuguese tried to understand the societies with which they came into contact and to reconcile their experience with the myths and legends inherited from classical and medieval learning. They also show how Africans reacted to the coming of Europeans, adapting Christian ideas to local beliefs and making use of exotic imports and European technologies. The documents also describe the evolution of the black Portuguese communities in Guinea and the islands, as well as the slave trade and the way that it was organized, understood, and justified.

Madeira, Port, Sherry: The Equinox Companion to Fortified Wines fills a niche for all those seeking to understand the fortified wine industry as a whole: its history, producers, winemaking methods, and practical aspects of enjoying these unique wines, numbered among the world's most long-lived beverages. This book constitutes an educational compendium representing organised cutting-edge knowledge on the three classic fortified wines, brought to us by the Iberian culture. The reference work enables an appreciation of the histories of madeira, port and sherry against the background of world-changing events. Extensive terminological research has distilled years of professional knowledge into a reliable compendium, taking the reader on unique educational journeys through winemaking activities, from selection of grapes to bottle ageing. The companion offers comprehensive terminological coverage, including classifications and serving temperatures, as well as the intricacies of flavour compounds, responsible for various notes identified in wine bouquets, such as those of an old blended madeira, a vintage port, or a palo cortado sherry. Guidelines on wine and food pairing have been included to ensure the companion's suitability for a wide audience of readers: from wine experts to connoisseurs, from gourmet restaurant chefs to home cooks.