'The late Jim Harrison was one of the true greats when it came to writing about food. He combined an attention to detail with a glorious prose style and a massive appetite... A must read.' - Observer New York Times bestselling author Jim Harrison was one of America's most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. He also wrote some of the best essays on food around, earning praise as 'the poet laureate of appetite' (Dallas Morning News). A Really Big Lunch collects many of his food pieces for the first time - and taps into his larger-than-life appetite with wit and verve. Jim Harrison's legendary gourmandise is on full display in A Really Big Lunch. From the titular New Yorker piece about a French lunch that went to thirty-seven courses, to pieces from Brick, Playboy, the Kermit Lynch Newsletter and more on the relationship between hunter and prey, or the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison's pointed apercus and keen delight in the pleasures of the senses. And between the lines the pieces give glimpses of Harrison's life over the last fifteen years. A Really Big Lunch is a literary delight that will satisfy every appetite.

It is quite bizarre that a culture so besotted with food and all things relating to the stomach and the senses should have left but one cookery book. The curious, therefore, must resort to other sources of inspiration for information about the Romans at table. Not least among these sources is the poetry of men such as Horace, Martial, Juvenal, Catullus, Ovid, Livy and Seneca, here translated with grace and aplomb by the Latin scholar and poet Alistair Elliot. This work contains the Latin and English as parallels on facing pages. Alistair Elliot is a classical teacher and scholar, as well as a recognized poet.

Outside of Italy, the country's culture and its food appear to be essentially synonymous. And indeed, as "The Italian Way" makes clear, preparing, cooking, and eating food play a central role in the daily activities of Italians from all walks of life. In this beautifully illustrated book, Douglas Harper and Patrizia Faccioli present a fascinating and colorful look at the Italian table.

"The Italian Way" focuses on two dozen families in the city of Bologna, elegantly weaving together Harper's outsider perspective with Faccioli's intimate knowledge of the local customs. The authors interview and observe these families as they go shopping for ingredients, cook together, and argue over who has to wash the dishes. Throughout, the authors elucidate the guiding principle of the Italian table--a delicate balance between the structure of tradition and the joy of improvisation. With its bite-sized history of food in Italy, including the five-hundred-year-old story of the country's cookbooks, and Harper's mouth-watering photographs, "The Italian Way" is a rich repast--insightful, informative, and inviting.

In honor of the centenary of the 19th amendment, a delectable new book that reveals a new side to the history of the suffrage movement. We all likely conjure up a similar image of the women's suffrage movement: picket signs, red carnations, militant marches through the streets. But was it only these rallies that gained women the exposure and power that led them to the vote? Ever courageous and creative, suffragists also carried their radical message into America's homes wrapped in food wisdom, through cookbooks, which ingenuously packaged political strategy into already existent social communities. These cookbooks gave suffragists a chance to reach out to women on their own terms, in nonthreatening and accessible ways. Cooking together, feeding people, and using social situations to put people at ease were pioneering grassroots tactics that leveraged the domestic knowledge these women already had, feeding spoonfuls of suffrage to communities through unexpected and unassuming channels. Kumin, the author of The Hamilton Cookbook, expands this forgotten history, she shows us that, in spite of massive opposition, these women brilliantly wove charm and wit into their message. Filled with actual historic recipes ("mix the crust with tact and velvet gloves, using no sarcasm, especially with the upper crust") that evoke the spirited flavor of feminism and food movements, All Stirred Up re-activates the taste of an era and carries us back through time. Kumin shows that these suffragettes were far from the militant, stern caricatures their detractors made them out to be. Long before they had the vote, women enfranchised themselves through the subversive and savvy power of the palate.

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.

This latest, completely revised edition of the bestselling The Food Bible contains the most up-to-date research and information from the world's top authorities on every aspect of food and diet, making it an indispensable reference book. It discusses all the important food issues - from the vegan versus meat' debate to modern food farming and processing; from from the high carb to high protein' debate to which oil to choose for health protection. It guides you through the minefield of contradictory dietary advice with clear nutritional information. Beginning with an explanation of the basic elements that make up food - proteins, fats, carbohydrates, fibre, vitamins, minerals and the new' non-nutrients such as probiotics, the book explains how to combine them for balanced, healthy eating. The Food Bible takes an in-depth look at all the common ailments and health problems, and discusses which foods to avoid and which can help prevent or alleviate them. There is a wealth of useful information on what to eat at every stage of your life and how best to keep your weight under control. The book contains a collection of tempting, healthy and nutritious recipes for all occasions and a final chapter containing invaluable, detailed analysis of over 300 everyday foods.

Foodscapes explores the nexus of food, drink, space, and place, both locally and globally. Multi-disciplinary and interdisciplinary in scope, scholars consider the manifold experiences that we have when engaging with food, drink, space, and place. They offer a wide array of theories, methods, and perspectives, which can be used as lenses for analyzing these interconnections, throughout each chapter. Scholars interrogate our practices and behaviors with food within spaces and places, analyze the meanings that we create about these entities, and demonstrate their wider cultural, political, social, economic, and material implications.

Foodscapes explores the nexus of food, drink, space, and place, both locally and globally. Multi-disciplinary and interdisciplinary in scope, scholars consider the manifold experiences that we have when engaging with food, drink, space, and place. They offer a wide array of theories, methods, and perspectives, which can be used as lenses for analyzing these interconnections, throughout each chapter. Scholars interrogate our practices and behaviors with food within spaces and places, analyze the meanings that we create about these entities, and demonstrate their wider cultural, political, social, economic, and material implications.

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 Antiquity 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 eras of the Iron Age Celts and the Romans. Jacqui Wood guides us through the nutritious and pragmatic recipes of the Celts, who harvested the ingredients readily available around them; and the far more elaborate tastes of the Romans, who had an empire of imports to supplement and spice up their continentally curated diet.

• have dinner ready and waiting when You want it Staying late at the office? Do jam-packed weekends leave little time to cook? Relax… with Betty Crocker and your slow cooker, making dinner is practically effortless and totally delicious. You'll find main dish recipes for soups, stews, roasts, chicken, turkey, and even vegetarian meals. Having all day to cook slowly, these delicious dishes are bursting with fresh simmered-in flavors of tender meats, tasty vegetables, and wonderful gravies or broth. Plus, there are tasty dips, drinks, side dishes, and even dessert! Slow cookers are perfect for preparing meals when you have other places to be. All you have to do is place the ingredients in the slow cooker, dial the heat, and you're done! When you come home, your house is filled with the wonderful aroma of a home-cooked meal waiting for you. Slow cookers aren't just for the workaday world. They are perfectly portable for potlucks or handy to have for preparing side dishes or desserts when your oven and stove top are already in use. And, they are great at parties for keeping dips and drinks hot and appetizing. Here are some of the great recipes you'll find in Betty Crocker's Slow Cooker Cookbook: Slowly Simmered Meats• Savory Pot Roast, Brisket with Cranberry Gravy, Pork Roast with Sherry-Plum Sauce, Smoky-Flavored Barbecued Ribs, Barbecue Beef Sandwiches Carefree Chicken Dishes• Herbed Chicken and Stuffing Supper, Creamy Chicken and Wild Rice, Mexican Chicken with Green Chili Rice, Thai Chicken No-Attention Vegetarian Meals• Cuban Black Beans and Rice, Bulgur Pilaf with Broccoli and Carrots, Spicy Black-Eyed Peas, Lentil and Mixed-Vegetable Casserole Fix-and-Forget Sides• Scalloped Corn, Hot German Potato Salad, Red Cabbage with Apples, Peach-Cherry Chutney, Apple Butter Drinks, Dips, & Desserts• Wassail, Mocha Cocoa, Pizza Fondue, Artichoke-Crab Spread, Cheese-Beer Dip, Hot Fudge Sundae Cake, Blackberry Dumplings, Chocolate Rice Pudding, Cinnamon-Raisin Bread Pudding Visit Betty Crocker online at www.bettycrocker.com

East African, notably, Ethiopian, cuisine is perhaps the most well known in the States. This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods. Readers will also learn about African history, religions, and ways of life plus how African and American foodways are related. For example, cooking techniques such as deep frying and ingredients such as peanuts, chili peppers, okra, watermelon, and even cola were introduced to the United States by sub-Sahara Africans who were brought as slaves. Africa is often presented as a monolith, but this volume treats each region in turn with representative groups and foodways presented in manageable fashion, with a truer picture able to emerge. It is noted that the boundaries of many countries are imposed, so that food culture is more fluid in a region. Commonalities are also presented in the basic format of a meal, with a starch with a sauce or stew and vegetables and perhaps some protein, typically cooked over a fire in a pot supported by three stones. Representative recipes, a timeline, glossary, and evocative photos complete the narrative.

At the age of nineteen, high school diploma in hand, Leonard Gentine knew two things: he wanted to own a family business that would pass from generation to generation, and he wanted to spend the rest of his life with Dolores Becker, a girl he'd met on a blind date. For Leonard, life didn't prove that simple.

This biography, told from the viewpoint of four generations of the Gentine family, places the reader in Leonard's shoes as he advances from young man to old age and discovers life's foundational lessons. Along the way, he endures outstanding debts, disappointments, and a collection of small businesses, all with Dolores at his side. It's an inspirational story of perseverance, personal integrity, and a mind-set of always doing the right thing-as painful as that may be in the short term.

TREATED LIKE FAMILY details the development of Sargento-a nationally recognized cheese company and household name. At the same time, it's a timeless story that showcases the importance of the individual and how a family united in a single purpose within the right culture is unstoppable.

Tom Faley invites the reader into the lives of the Gentine family and the men and women they hired, deftly weaving a story grounded in over 180 interviews-the collective voices of the company's employees, retirees, and friends.

TREATED LIKE FAMILY offers a rare glimpse into the creative mind of an innovator and entrepreneur and underscores the rewards for all of us when we maintain our humanity toward one another: When one person motivates others to pull together, at times facing unspeakable odds, he is able not only to change their lives but to alter history.

Awaken both your inner foodie and your inner yogi as you journey into the consciousness of everyday foods, from their origins in myth to modern interpretations today. Have you ever considered the cultural origins and meanings of your favorite foods? The Complete Language of Foodties ingredients back to mythological and folklore roots for a unique and appetizing exploration of the foods we eat. Presented alphabetically, each food entry includes: A beautiful illustration concise summary of the food's mythology and folklore How the food is used in certain cultures and traditions Correlations to chakras, elements, and deities With everyday ingredients like acai, bok choy, and cauliflower, you're bound to learn more than you ever imagined about your household favorites as you discover the symbolic meanings, uses, and facts behind each. The knowledge gained will bring new meaning and intention to your mealtime. Some of the exciting lore behind certain foods will include: Borage was a common motif in medieval needlework, especially in scarf designs where they were intended to be worn by knights as a symbol of courage Archaeologists have found evidence of pickled cucumbers that date as far back to 2030 BCE (in northern regions of what is now Iraq) Macedoine, a precursor to ice cream, is a type of jelly dessert that was served in snow and thought to be a favorite of Alexander the Great. It was known that the ancient Greeks used honey in their skincare! Elegantly designed and beautifully illustrated, the Complete Illustrated Encyclopedia series offers comprehensive, display-worthy references on a range of intriguing topics, including dream interpretation, techniques for harnessing the power of dreams, flower meanings, and the stories behind signs and symbols. Also available in the series: Complete Book of Dreams, Complete Language of Flowers, Complete Language of Herbs, Signs & Symbols of the World, and Complete Guide to Astrological Self-Care.

In the 21st century, an accelerated pace of global movements of people, goods, capital, technology and ideas has led to ambivalence regarding cultural identity for individuals, as well as collectives like neighbourhoods and cities. While the preparation, availability and consumption of diverse foods have become symbolic of the very openness of a place, there are concerns that this is only reflective of a superficial and consumerist form of middle class cosmopolitanism. Using food-oriented case studies centred on Australian cities and media, Bonding Over Food argues for a processual understanding of cosmopolitanism. Such an approach helps us understand various kinds of social bonds formed over food as 'convivial' practices that are potentially ethical and/or reflexive as opposed to being driven by 'othering' discourses.

The completely updated physical and psychological guide to the land of the slim and healthy. If you want to be slim for a week - go on a diet... If you want to be Slim 4 Life - read this book! Jason Vale is the ultimate health coach - 'The Juice Master' - and in this fully updated paperback version of his revelatory health and fitness bible, he reveals how everyone can get slim, get fit, and get energised. His lively style and irreverent text nonetheless contains clear health messages for everyone: give up what he calls 'drug foods' - those nutritionally worthless addictive substances, such as sugar ('white trash') and caffeine - and return to a fresh diet eat the freshest plant ingredients and feel the fabulous health benefit of raw juice which is full of healthy enzymes hit out at the food industry and reject its brainwashing advertising use food combining to help your digestion. The Juice Master, offers a whole new approach to reframing the way you think about food, and offers plenty of surprises along the way.

Cider is a quite delicious drink which has been known for thousands of years and which has enjoyed a fashionable makeover in recent years. This practical book by Michael Pooley and John Lomax, both cidermakers of national repute for more than 20 years, explores both modern and traditional approaches, and has been designed to enable the enthusiast using any type of apples to make real cider with skill and confidence. The book covers the history of cidermaking, techniques for preserving apple juice for drinking, washing and crushing the apples, pressing the pulp, fermentation, blending and storing, cider-based recipes, the making of perry from pears and also includes instructions and a set of superb scaled plans for building an inexpensive cider press using hardwood or good quality softwood.