Create sweet meals with this honey-themed cookbook, featuring 50 recipes complemented by full-color photographs of each dish. Around the globe and dating back to ancient times, honey has been considered "liquid gold" for its uses as a sweetener and as medicine. It is an obvious choice as a food ingredient, and honey's naturally antibacterial, anti-inflammatory properties make it ideal for incorporating in spa treatments. Honey is a cookbook by Julia Rutland that features 50 recipes-from drinks to desserts to entrees-for cooks who enjoy great flavor. The author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certain that every dish is a crowd-pleaser! The book's full-color photography adds to the enjoyment of cooking. Plus, tips about honey varieties and how to help pollinators, as well as honeycrafting ideas, add to the value of this wonderful cookbook. Julia further provides plenty of useful information on buying honey, using it as a replacement for granulated sugar, and more. We love honey because it sweetens and enhances flavors naturally and it provides a natural energy boost. Add Honey to your cookbook collection, and put a little extra sweetness into your life.

"Meat" is a broad-ranging and provocative study of the human passion for meat. It aims to intrigue anyone who has ever wondered why meat is important to us: why we eat some animals but not others; why vegetarianism is increasing; why we aren't cannibals; and how meat is associated with environmental destruction. Nick Fiddes argues that meat's primary cultural importance is founded on its vividly representing to us the domination we have sought over nature - not as individuals, but as members of a society which has historically placed great value on that power. The book draws on original research and analyzes academic work, trade journals, advertisements, the popular press, fiction and film. It is extensively illustrated by quotes from conversations with farmers, butchers, vegetarian campaigners, and members of the general public. Placing Western preferences in a historical and cross-cultural context, the book questions the rationality of much that we take for granted, and explains many inconsistencies and incongruities in our behaviour. It is a penetrating and original discussion of our "natural" everyday world. This book should be of interest to those in the fields of anthropology

By documenting, analysing and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume pinpoints the consequences of the tension between homogenisation and cultural heterogenisation, which is so characteristic for today's global interaction.

The big fact about Archestratus is that the fragments that survive constitute the earliest written culinary text to come down to us from the classical world (pedants might argue that the Babylonian and Egyptian materials are earlier but they in no way resemble a book.)This remarkable and almost unique work was written in the 4th century BC by the poet Archestratus, from Gela, a Greek colony in Sicily. The complete text has long since vanished but these fragments or quotations enshrined in a much later book by Athenaeus have come down to us. Archestratus' description of the foods, particularly fish, available, how they should be cooked and where found in the best condition is precious testimony of the strength of the Mediterranean culinary tradition. His style of cooking can best be called the nouvelle cuisine of the ancient world, and contrasts piquantly with the elaborate and strongly flavoured dishes of Apicius, the much later and perhaps coarser Roman author.The Greek verse has been translated into prose by John Wilkins and Shaun Hill, who set it in context in their introduction, and pursue byways of ancient Greek cookery in their commentary. Archestratus' poem has been the subject of a major new edition by Olsen & Sens. However, its price is prohibitive and the text is much concerned with linguistic and editorial matters, thus making it much less accessible to people interested in the history of food rather than the development of Greek prosody.

The culmination of over three decades of investigation into traumatic processes, Repetition and Trauma is the late Max Stern's pioneering reconceptualization of trauma in the light of recent insights into the physiology and psychology of stress and the "teleonomic" character of human evolution in developing defenses against shock. As such, it is a highly original attempt to reformulate certain basic tenets of psychoanalysis with the findings of modern biology in general and neurobiology in particular. At the core of Stern's effort is the integration of laboratory research into sleep and dreaming so as to clarify the meaning of pavor nocturnus. In concluding that these night terrors represent "a defense against stress caused by threatening nightmares," he exploits, though he interpretively departs from, the laboratory research on dreams conducted by Charles Fisher and others in the 1960s. From his understanding of pavor nocturnus as a compulsion to repeat in the service of overcoming a developmental failure to attribute meaning to states of tension, Stern enlarges his inquiry to the phenomena of repetitive dreams in general. In a brilliant reconstruction of Freud's Beyond the Pleasure Principle, he suggests that Freud was correct in attributing the repetitive phenomena of traumatic dreams to forces operating beyond the pleasure principle, but holds that these phenomena can be best illumined in terms of Freud's conception of mastery and Stern's own notion of "reparative mastery."

From the Financial Times's long-standing restaurant critic Nicholas Lander comes this celebration of the history, design and evolution of the world's favourite piece of paper: the menu. On the Menu is a stunning collection of menus, from those at the cutting edge of contemporary culinary innovation, like Copenhagen's Noma, to those that are relics from another time: a 1970s menu from L'Escargot on which all main courses cost less than one pound; the last menu from The French House Dining Room before Fergus Henderson departed for St John; a Christmas feast of zoo animals served during the Siege of Paris in 1870; and three of the world's original restaurant menus-now hanging proudly in London's Le Gavroche. Throughout, Lander examines the principles of menu design and layout; the different rules that govern separate menus for breakfast, afternoon tea and dessert; the evolution of wine and cocktail lists; and how menus can act as records of the past. He reveals insights from interviews with Michael Anthony, Heston Blumenthal, Massimo Bottura, Rene Redzepi, Ruth Rogers and many more of the most renowned contemporary chefs of our time, who explain how they decide what to serve and what inspires them to create and design their menus. These are truly pages to drool over.

During the first half of the nineteenth century, Alexis Soyer, a Frenchman from Meaux, was the most famous cook in London. A combination of chance, talent and social conscience took him into many of the great events of his time. Born in 1810, he cooked his was through the Paris July Days in 1830; he oversaw the building of Londona s most modern kitchen at the Reform Club, where he ran the kitchen from 1837--1850; he designed a model soup--kitchen which he took to Ireland, at the Lord Lieutenanta s request, during the 1847 famine; he opened Londona s first Parisian--type restaurant in conjunction with the Great Exhibition in 1851; and in 1855, he went to the Crimea to take over the running of the kitchens in Florence Nightingalea s hospital at Scutari. When he died in 1858, Soyer was helping Miss Nightingale reform British army catering.

Do you ever wonder what makes the South one of the most incredible places on Earth? As Larissa discovers, it's the awe-inspiring women. In this engaging story, ten remarkable women from rich and varied cultures share their words, their wit, their wisdom, and their lives.

The language of these women "is colorful and nuanced and often poetic, and the folks whose lives the storyteller enters and exits are complicated and comic, and at the same time often tragic. This community, woven together by the storyteller's enchantments...is moving and memorable." Lois Parkinson Zamora, professor at University of Houston, made those comments about the stories in "Just Plain Folks," Lorraine Johnson-Coleman's earlier work. But they could just as easily have been written about the characters in "Larissa's BreadBook."

Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or Avangard Nueva Cocina , as Ferran Adria has called it. This book provides readers with crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided and is written to help readers expand their skills in the Molecular Gastronomy area. Written by a chef who has spent years cultivating his craft, Molecular Gastronomy: Scientific Cuisine Demystified focuses on introducing the subject to readers and future chefs who have minimal or no experience in the molecular gastronomy of various foods. With its scientific approach, Molecular Gastronomy: Scientific Cuisine Demystified provides a foundation and platform for experimentation, while delving into new and exciting cooking techniques. Stunningly illustrated with hundreds of full-color photos of finished dishes and the process along the way, this unique culinary offering breaks down the science of food while introducing future chefs to some of the most innovative techniques used in today's competitive kitchens.

The bestselling follow-up to Humble Pie, now in paperback. When he was struggling to get his first restaurant in the black, Gordon Ramsay never imagined he'd be famous for a TV show about how to run profitable eateries, or that he'd be head of a business empire. But he is and he did. Here's how. "In the beginning there was nothing. Not a sausage - penniless, broke, fucking nothing - and although, at a certain age, that didn't matter hugely, there came a time when hand-me-downs, cast-offs and football boots of odd sizes all pointed to a problem that seemed to have afflicted me, my mum, my sisters, Ronnie and the whole lot of us. It was as though we had been dealt the 'all-time dysfunctional' poker hand. I wish I could say that, from this point on, the penny dropped and I decided to do something about it, but it wasn't like that. It would take years before the lessons of life, business and money began to click into place - before, as they say, I had a pot to piss in. This is the story of how those lessons were learned." This is Gordon Ramsay at his raw, rugged best. PLAYING WITH FIRE is the amazing story of Gordon's journey from sous-chef to superstar. In his no-holds-barred style, Gordon shares his passion for risk and adventure and his hard-won success secrets.

Plan your next unforgettable trip with this lush, boldly designed, full-color compendium covering more than 500 memorable destinations that offers personal insights, information, invaluable advice, and where to take the most Instagram-worthy photos. From the most Insta-worthy global backdrops to the best places to relax and feel inspired with fellow travelers, #wanderlust is a carefully curated selection of the world's hottest travel spots. Writer and traveler Sabina Trojanova shares her biggest travel tips and tricks, trendy destinations, and more. With #wanderlust you'll know where to go, why you need to travel there, what to see, and what to do at a glance before you book. Each destination is accompanied by an iconic, eye-catching, in-the-moment image (500 color photos in all) and an inspiring quote or captivating caption, as well as concise, practical pointers, and key tips-from what to pack to the best time of year to visit. #wanderlust also offers everything you need to help you find your ideal destination in easy-to-navigate sections and chapters, whether you're looking for that Perfect Urban Location, Tropical Beach Escape, Cultural Immersion, Space to Roam, Conscious Traveling Experience, or an Adventurous Postcard from the Edge. In addition, you'll find: Ideal breaks for Millennial meets Generation Z aspirations A curated selection of some of the hottest travel trends for 2020 and beyond Incredible but accessible destinations for budget or multi-trip travelers Whether you're looking to get lost exploring Belize's off-the-beaten-track beaches or yearn to stroll along the quaint cobbled streets of Tbilisi, Georgia, #wanderlust will inspire you to get away for a weekend, an extended vacation, or a lifetime of adventure.

The Prehistory of Food sets subsistence in its social context by focusing on food as a cultural artefact. It brings together contributors with a scientific and biological expertise as well as those interested in the patterns of consumption and social change, and includes a wide range of case studies.