The true adventures of David Fairchild, a turn-of-the-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes—and thousands more—to the American plate. “Fascinating.”—The New York Times Book Review • “Fast-paced adventure writing.”—The Wall Street Journal • “Richly descriptive.”—Kirkus • “A must-read for foodies.”—HelloGiggles In the nineteenth century, American meals were about subsistence, not enjoyment. But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater. Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. Fairchild’s finds weren’t just limited to food: From Egypt he sent back a variety of cotton that revolutionized an industry, and via Japan he introduced the cherry blossom tree, forever brightening America’s capital. Along the way, he was arrested, caught diseases, and bargained with island tribes. But his culinary ambition came during a formative era, and through him, America transformed into the most diverse food system ever created. “Daniel Stone draws the reader into an intriguing, seductive world, rich with stories and surprises. The Food Explorer shows you the history and drama hidden in your fruit bowl. It’s a delicious piece of writing.”—Susan Orlean, New York Times bestselling author of The Orchid Thief and The Library Book

The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats by Daniel Stone | Conversation Starters The Food Explorer, Daniel Stone’s latest book, goes over the fascinating tale of David Fairchild, the man responsible for bringing thousands of diverse crops to America in the late-nineteenth century. Food and plants from all over the world made its way to American soil through this daring man from pomegranates to the cherry blossoms that surround the capital. Through it all he battled diseases, being arrested and dealing with island tribes. The Food Explorer by Daniel Stone has been praised by prestigious magazines and news sources since it was published. From The Wallstreet Journal to the The New York Times, many have been thrilled with the adventures of the intrepid botanist. A Brief Look Inside: EVERY GOOD BOOK CONTAINS A WORLD FAR DEEPER than the surface of its pages. The characters and their world come alive, and the characters and its world still live on. Conversation Starters is peppered with questions designed to bring us beneath the surface of the page and invite us into the world that lives on. These questions can be used to.. Create Hours of Conversation: • Foster a deeper understanding of the book • Promote an atmosphere of discussion for groups • Assist in the study of the book, either individually or corporately • Explore unseen realms of the book as never seen before.

This book examines the nexus between exploring and tourism and argues that exploration travel – based heavily on explorer narratives and the promises of personal challenges and change – is a major trend in future tourism. In particular, it analyses how romanticised myths of explorers form a foundation for how modern day tourists view travel and themselves. Its scope ranges from the 'Golden Age' of imperial explorers in the 19th and early 20th centuries, through the growth of adventure and extreme tourism, to possible future trends including space travel. The volume should appeal to researchers and students across a variety of disciplines, including tourism studies, sociology, geography and history.

This book presents a systematic and pattern-based explanation of food tourism, focusing on how and why change could occur and what the implications could be. In the future will food tourism involve food grown in the laboratory or a more authentic experience associated with place and history? The book’s approach to the future has focused on explanation; the contributors look for the causes, trends and theoretical concepts that explain change, thus attempting to justify and explore the future. Scenarios are used to explore alternative futures and the book examines the implications for the future of food tourism and highlights future research avenues. This book is primarily aimed at postgraduate students and researchers in the field of tourism studies.

The Crescent city is home to one of the country's richest culinary traditions. This guide explores Cajun, Creole, African American, Native American, and plantation cuisines. Along with visits to markets and restaurants that are famous nationwide, Halliday tours ethnic food festivals, samples the foods of Mardi Gras and Carnival and more.