Illustrated history of eating and drinking through the ages.

"Home Comforts" meets Miss Manners in this elegant, comprehensive guide to the table -- an invaluable resource for every aspect of formal and informal dining and entertainment. 130 line drawings throughout. 16 pages of color photos.

Now in a celebratory fiftieth anniversary edition, The German Cookbook is the definitive authority on German cuisine, from delicious soups and entrees to breads, desserts, and the greatest baking specialties in the world. In addition to easy-to-follow recipes, renowned food writer Mimi Sheraton also includes recommendations for restaurants at home and abroad, as well as tips on ordering traditional fare. Historically, German influence on the American diet, from hamburgers and frankfurters to jelly doughnuts and cakes, has been enormous. But, as the author writes in a brand-new Preface, “Americans have begun to realize that Austrian and German cooks have long been adept at preparing foods that are newly fashionable here, whether for reasons of health, seasonality, economy or just pure pleasure.” Many standards foreshadowed the precepts of new cooking, such as pickling, and combining sweet with savory. Alongside old Bavarian favorites, The German Cookbook includes recipes for nose-to-tail pork, wild game, and organ meats; hearty root vegetables and the entire cabbage family; main-course soups and one-pot meals; whole-grain country breads and luscious chocolate confections; and lesser-known dishes worthy of rediscovery, particularly the elegant seafood of Hamburg. Since Mimi Sheraton first began her research more than fifty years ago, she has traveled extensively throughout Germany, returning with one authentic recipe after another to test in her own kitchen. Today, The German Cookbook is a classic in its field, a testament to a lifetime of spectacular meals and gustatory dedication. So Prosit and gut essen: cheers and good eating!

Caffeine is the world's most popular drug! Almost all of us start our day with a jolt of caffeine from coffee, tea or cola. And many of us crave chocolate when we're stressed or depressed. Without it we're lethargic, head-achy and miserable. Why? Why do we crave caffeine? How much do we really know about our number one drug of choice? Here is the first natural, cultural, and artistic history of our favorite mood enhancer--how it was discovered, its early uses, and the unexpected parts it has played in medicine, religion, painting, poetry, learning, and love. Weinberg and Bealer tell an intriguing story of a remarkable substance that has figured prominently in the exchanges of trade and intelligence among nations and whose most common sources, coffee, tea, and chocolate, have been both promoted as productive of health and creativity and banned as corrupters of the body and mind or subverters of social order. Some Highlights From the World of Caffeine Balzac's addiction to caffeine drove him to eat coffee, as some schizophrenic patients are observed to do today, and may have killed him Mary Tuke breaks the male monopoly on tea in England in 1725 The ways caffeine functions as a smart pill Goethe's responsibility for the discovery of caffeine Did a mini Ice Age help bring coffee, tea and chocolate to popularity in Europe? What is the mystery of coffee's origin? As good as gold: the stories of how caffeine, in its various forms, was used as cash in China, Africa, Central America and Egypt What does the civet cat have to do with the most costly coffee on earth today? The World of Caffeine is a captivating tale of art and society -- from India to Balzac to cybercafes -- and the ultimate caffeine resource.

Meals can be more than a time for simply filling one's stomach. With The Kitchen Witch Companion, pagans can satisfy the spirit too. With delectable recipes for love (Lusty Lobster, Enchantment Pork with Mango) and health (Plum Dandy Sauce) to the history and lore of spiritual work at the grill, this is much more than just a cookbook. Combining alchemy with culinary expertise, telesco invites readers to unleash the potential for positive energy, serenity and good fortune in every dish.

"Balkanization" is a modern term describing the fragmentation and re-division of countries and nations in the Balkan Peninsula, as well as a dynamic meaning "the Balkan way of doing things." The Roots of Balkanization describes the historical changes that took place in the Balkan Peninsula after the collapse of the Roman Empire and their impact in Eastern lands. It develops conclusions reached in the author's previous book, Dacia: Land of Transylvania, Cornerstone of Ancient Eastern Europe, covering 500 B.C.-A.D. 500. Balkan multi-ethnicity was formed after the fifth century, when barbarian invaders settled and violently mixed with the native ancient nations. By the use of sword and terror, warlords became kings and their confederations of tribes became state nations. New societies emerged under the blessing of the Orthodox Church, only to fight against each other over disputed land that eventually came to be occupied by other invaders. The involvement of western powers and the Ottoman expansion triggered more grievances and violence, culminating with the fall of Constantinople in 1453 and the end of the Byzantine Empire. The medieval culture of the Balkans survived and continues to play a major role in how business and political life is conducted today in Eastern Europe. Book jacket.

Whether your collection features a hefty helping of grandmas worn, but cherished cookbooks from years past, or a few recipe-rich treasures of your own, this fact and photo-filled guide will feed any cookbook fascination. This reference, written by the owners of OldCookbooks.com serves up 1,500 American cookbooks and recipe booklets from the 20th century, complete with interesting details and historical notes about each, plus estimated values.