"A vintner’s blend of science, history, travel, and tantalizing drink recommendations." --Amy Stewart, author of The Drunken Botanist In search of a mysterious wine he once tasted in a hotel room minibar, journalist Kevin Begos travels along the original wine routes—from the Caucasus Mountains, where wine grapes were first domesticated eight thousand years ago, crossing the Mediterranean to Europe, and then America—and unearths a whole world of forgotten grapes, each with distinctive tastes and aromas. We meet the scientists who are decoding the DNA of wine grapes, and the historians who are searching for ancient vineyards and the flavors cultivated there. Begos discovers wines that go far beyond the bottles of Chardonnay and Merlot found in most stores and restaurants, and he offers suggestions for wines that are at once ancient and new.

A renowned anthropologist explores the history and meaning of eating in America. Addressing issues ranging from the global phenomenon of Coca-Cola to the diets of American slaves, Sidney Mintz shows how our choices about food are shaped by a vast and increasingly complex global economy. He demonstrates that our food choices have enormous and often surprising significance.

Food historian and archaeologist Jacqui Wood's excellent Prehistoric Cooking is now in its third edition and is one of Oxbow's all time best sellers. This new offering is a more directly practical and popular affair, a cookbook with over 200 recipes to let the reader really experience the flavours of the past.

“A spare elegant memoir. . . . The immediacy of the child’s viewpoint . . . depicts both conflict and daily life without exploitation or sentimentality.” —Booklist, starred review “When a war ends it does not go away,” my mother says. “It hides inside us . . . Just forget!” But I do not want to do what Mother says . . . I want to remember. In this groundbreaking memoir set in Ramallah during the aftermath of the 1967 Six-Day War, Ibtisam Barakat captures what it is like to be a child whose world is shattered by war. With candor and courage, she stitches together memories of her childhood: fear and confusion as bombs explode near her home and she is separated from her family; the harshness of life as a Palestinian refugee; her unexpected joy when she discovers Alef, the first letter of the Arabic alphabet. This is the beginning of her passionate connection to words, and as language becomes her refuge, allowing her to piece together the fragments of her world, it becomes her true home. Transcending the particulars of politics, this illuminating and timely book provides a telling glimpse into a little-known culture that has become an increasingly important part of the puzzle of world peace. Winner, Arab American National Museum Book Award for Children’s/YA Literature “Beautifully crafted. Readers will be charmed by the writer-to-be as she falls in love with chalk, the Arabic alphabet, and the first-grade teacher who recognizes her abilities.” —School Library Journal, starred review “A compassionate, insightful family and cultural portrait.” —Kirkus Reviews, starred review “Brims with tension and emotion.” —Publishers Weekly

A must-have volume for all wine lovers and those who love orange wine. Written by renowned orange wine expert and award winning writer Simon J. Woolf, Amber Revolution is the world's first book to tell the full, forgotten story of this ancient wine (white wine made like a red wine) and its modern struggle to gain acceptance. It is a tale of lost identity, the fight for survival, and pioneering winemakers--from the Caucasus to the Adriatic. White grapes are left in contact with their skins for days, weeks or months during fermentation, creating stunning complexity, unusual aromas and intense flavors. The extended skin contact gives these wines bold amber, russet, or orange tints. The technique is ancient, but the hype is new and fast growing. This book includes profiles of 180 of the best producers from 20 countries worldwide and is crammed full of all the information you need to find the best orange wines worldwide together with tips for how to buy, enjoy, food-match and age them. Beautifully illustrated with over 150 specially commissioned photos, Amber Revolution is an essential reference work for any wine lover, sommelier, retailer or producer who loves orange wine. Written by renowned orange wine expert and award winning writer Simon J. Woolf, Amber Revolution is the world's first book to tell the full, forgotten story of this ancient wine (white wine made like a red wine) and its modern struggle to gain acceptance. It is a tale of lost identity, the fight for survival, and pioneering winemakers--from the Caucasus to the Adriatic. White grapes are left in contact with their skins for days, weeks or months during fermentation, creating stunning complexity, unusual aromas and intense flavors. The extended skin contact gives these wines bold amber, russet, or orange tints. The technique is ancient, but the hype is new and fast growing. This book includes profiles of 180 of the best producers from 20 countries worldwide and is crammed full of all the information you need to find the best orange wines worldwide together with tips for how to buy, enjoy, food-match and age them. Beautifully illustrated with over 150 specially commissioned photos, Amber Revolution is an essential reference work for any wine lover, sommelier, retailer or producer who loves orange wine.

The many influences of the past on our diet make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans each brought ingredients to the table, and the country was introduced to all manner of spices following the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from the Middle Ages to the Civil War documents the rich history of our food, its fads and its fashions, combined with a practical cookbook of over 120 recipes from the early Middle Ages up to the Civil War. Jacqui Wood guides us through the recipes brought ashore by the Normans, the opportunities brought by the food harvested in the New World during the Renaissance, and the decadent meals of the Royalist gentry outlawed by the puritanical Parliamentarians.

The many influences of the past on our diet today make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans all brought ingredients to the table, and the country was introduced to all manner of spices after the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from the Second World War to the 1980s documents the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over 120 recipes from the Second World War onwards. Jacqui Wood guides us through the nutritious and pragmatic recipes of wartime Britain, which juggled rationing and shortages to produce delicious food and keep morale high; through the era of convenience food and television chefs in the 1960s; and finally the yuppies and stacked food of the 1980s.