The life and career—including both the highs and the lows—of the visionary businessman who started the iconic supermarket chain. The grocery business began as a complicated service industry. Random pricing, inconsistent quantities and prescriptive salesmen made grocery shopping burdensome. It took one brash Memphian with uncommon vision and unbridled ambition to change everything. Clarence Saunders worked his way out of poverty and obscurity to found Piggly Wiggly in 1916. With an unprecedented approach, he virtually invented the concept of the modern self-service grocery store. Stores flourished, franchises spread, and Saunders made millions. Yet just as the final bricks of Pink Palace—his garish marble mansion—were being laid, Saunders went bankrupt, and he was forced to sell Piggly Wiggly. A variety of new ventures helped Saunders out of bankruptcy, but he never duplicated his prior success. Memphis historian Mike Freeman tracks the remarkable life of this retail visionary.

Clarence Saunders' vision for a better shopping experience for day-to-day needs has made Piggly Wiggly a staple of southern living for over 100 years. The grocery business began as a complicated service industry. Random pricing, inconsistent quantities and prescriptive salesmen made grocery shopping burdensome. It took one brash Memphian with uncommon vision and unbridled ambition to change everything. Clarence Saunders worked his way out of poverty and obscurity to found Piggly Wiggly in 1916. With an unprecedented approach, he virtually invented the concept of the modern self-service grocery store. Stores flourished, franchises spread and Saunders made millions. Yet just as the final bricks of Pink Palace--his garish marble mansion--were being laid, Saunders went bankrupt, and he was forced to sell Piggly Wiggly. A variety of new ventures helped Saunders out of bankruptcy, but he never duplicated his prior success. Memphis historian Mike Freeman tracks the remarkable life of this retail visionary.

The Memphis Tigers were a professional football team in the early years of professional football. They were first organized by Early Maxwell, a well known Southern sportswriter, who quickly gave way by selling his interests to the wealthiest entrepreneur in Memphis, Clarence Saunders, who founded the Piggly-Wiggly grocery chain, the first self-service grocery stores in America. In keeping with the times, Saunders quickly bought the services of the finest players available, several of whom are early inductees of the NFL Hall of Fame, scheduled the best teams in the country, including the Chicago Bears and Green Bay Packers. In fact, in 1929 their last game of the season was against the NFL champions Green Bay Packers, whom the Tigers beat before a packed stadium in Memphis to proclaim themselves as the national professional ball champions. This is a story of the early years of professional football when players moved from team to team and the owners scratched out a living. Appearing throughout the manuscript are some of the most illustrious names in professional football: George Halas, Wellington Mara, Johnny Blood McNally, Curly Lambeau, Bronko Nagurski, Red Grange, and many others who are no less interesting if not so famous. It was a different time, the late 1920s and early 1930s, a segregated American society but with great changes happening that are reflected in this story. The research was extensive, microfilms of old newspaper, and yielded much gold.

Sources are the raw material of history, but where the written word has traditionally been seen as the principal source, today historians are increasingly recognizing the value of sources beyond text. In History and Material Culture, Karen Harvey embarks upon a discussion about material culture – considering objects, often those found surrounding us in day to day life, as sources, which can help historians develop new interpretations and new knowledge about the past. Across ten chapters, different historians look at a variety of material sources from around the globe and across centuries to assess how such sources can be used to study history. While the sources are discussed from ‘interdisciplinary’ perspectives, each contributor examines how material culture can be approached from an historical viewpoint, and each chapter addresses its theme or approach in a way accessible to readers without expertise in the area. In her introduction, Karen Harvey discusses some of the key issues raised when historians use material culture, and suggests some basic steps for those new to these kinds of sources. Opening up the discipline of history to new approaches, and introducing those working in other disciplines to historical approaches, this book is the ideal introduction to the opportunities and challenges of researching material culture.

The New York Times–bestselling author “digs deep into the world of how we shop and how we eat. It’s a marvelous, smart, revealing work” (Susan Orlean, #1 bestselling author). In a culture obsessed with food—how it looks, what it tastes like, where it comes from, what is good for us—there are often more questions than answers. Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight—in the aisles of your local supermarket. Using the human story of the family-run Midwestern chain Heinen’s as an anchor to this journalistic narrative, he dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food. Grocery examines how rapidly supermarkets—and our food and culture—have changed since the days of your friendly neighborhood grocer. But rather than waxing nostalgic for the age of mom-and-pop shops, Ruhlman seeks to understand how our food needs have shifted since the mid-twentieth century, and how these needs mirror our cultural ones. A mix of reportage and rant, personal history and social commentary, Grocery is a landmark book from one of our most insightful food writers. “Anyone who has ever walked into a grocery store or who has ever cooked food from a grocery store or who has ever eaten food from a grocery store must read Grocery. It is food journalism at its best and I’m so freakin’ jealous I didn’t write it.” —Alton Brown, television personality “If you care about why we eat what we eat—and you want to do something about it—you need to read this absorbing, beautifully written book.” —Ruth Reichl, New York Times–bestselling author

A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A History of Food in 100 Recipes, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A History of Food in 100 Recipes is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.

A global movement to take back our food is growing. The future of farming is in our hands—and in our cities. This book examines alternative food systems in cities around the globe that are shortening their food chains, growing food within their city limits, and taking their "food security" into their own hands. The author, an award-winning food journalist, sought out leaders in the urban-agriculture movement and visited cities successfully dealing with "food deserts." What she found was not just a niche concern of activists but a global movement that cuts across the private and public spheres, economic classes, and cultures. She describes a global movement happening from London and Paris to Vancouver and New York to establish alternatives to the monolithic globally integrated supermarket model. A cadre of forward-looking, innovative people has created growing spaces in cities: on rooftops, backyards, vacant lots, along roadways, and even in "vertical farms." Whether it’s a community public orchard supplying the needs of local residents or an urban farm that has reclaimed a derelict inner city lot to grow and sell premium market veggies to restaurant chefs, the urban food revolution is clearly underway and working. This book is an exciting, fascinating chronicle of a game-changing movement, a rebellion against the industrial food behemoth, and a reclaiming of communities to grow, distribute, and eat locally.