Food has functioned both as a source of continuity and as a subject of adaptation in the course of human history. Onions have been a staple of the European diet since the Paleolithic era, while the orange is once again being cultivated in great quantities in Southern China, where it was originally cultivated. Other foods—such as the apple and pear in Central Asia, the tomato in Mexico, the chili pepper in South America, and rice in South Asia—remain staples of their original regions and of the world diet today.Still other items are now grown in places that would have seemed impossible in the past-bananas in geothermally heated greenhouses in Iceland, corn on the fringes of the Gobi, and tomatoes in space. But how did humans discover how to grow and consume these foods in the first place? How were they chosen over competing foods? How did they come to be so important to us? In this charming and frequently surprising compendium, Gregory McNamee gathers revelations from history, anthropology, chemistry, biology, and many other fields, and spins them into entertaining tales of discovery, complete with delicious recipes from many culinary traditions around the world. Among the 30 types of food discussed in the course of this alphabetically-arranged work are: the apple, the banana, chocolate, coffee, corn, garlic, honey, millet, the olive, the peanut, the pineapple, the plum, rice, the soybean, the tomato, and the watermelon. All of the recipes included with these diverse food histories have been adapted for recreation in the modern kitchen.

Take the guesswork out of vacation planning. Frommer's hires only seasoned experts, in this case two renowned journalists who live full-time in Arizona. Their advice is savvy, dependable, and based not on one or two short trips to the state, but on a lifetime of exploration. They offer an up-to-date, detail- and tip-rich commentary on Arizona's iconic sights, and will introduce you to restaurants, off-the-beaten-path attractions, nature spots, tours, bars, and shops, that few tourists know to visit. Most importantly, this book was fully re-researched after the pandemic lockdowns. So whether you're going to be rafting the Grand Canyon, hiking in Sedona, living the high life in Phoenix and Scottsdale, or walking in the path of Native American history, this is the book for you. Frommer's Arizona and the Grand Canyon contains: Dozens of stunning, full-color photos throughout Helpful maps throughout, including a fully-detachable fold-out map Strategic itineraries, including for families and weeklong stays, so you can make the most of your time Authentic experiences to help you appreciate this unique Southwestern culture, cuisine, historic sights and customs like a local Candid reviews, with star ratings of the best restaurants, attractions, tours, shops, and experiences-and advice on the ones not worth your time and money Accurate, up-to-date info on transportation, useful websites, costs, telephone numbers, health care options, and more Budget-planning help with the lowdown on prices and ways to save money, whether you're traveling on a shoestring or in the lap of luxury. Note: Frommer's always lists exact prices, not ranges, so there's less guessing with this guidebook About Frommer's: There's a reason that Frommer's has been the most trusted name in travel for more than sixty years. Arthur Frommer created the best-selling guide series in 1957 to help American servicemen fulfill their dreams of travel in Europe, and since then, we have published thousands of titles became a household name helping millions upon millions of people realize their own dreams of seeing our planet. Travel is easy with Frommer's.

For 2,500 years, adults and children alike have been listening to the stories of Aesop. Originating in the folk wisdom of rural Asia Minor, these popular fables have been retold, repurposed, and altered over the centuries; in the process, they have sometimes been changed so much that they bear little resemblance to their simple forebears, which ask their listeners and readers to think for themselves, to supply their own conclusions. In this collection, Gregory McNamee draws on the Greek originals to provide Aesop's fables in a form that Aesop himself might recognize -- ones in which fleas and foxes converse, people sometimes learn from their errors, and things are not always what they seem.

In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade networks joining peoples of the coast, plains, and mountains. From the ancient chile pepper and agave to the comparatively recent fare of sushi and Frito pie, this complex culinary journey involves many players over space and time. Born of scarcity, migration, and climate change, these foods are now fully at home in the Southwest of today-and with the "southwesternization" of the American palate at large, they are found across the globe. McNamee extends that story across thousands of years to the present, even imagining what the southwestern menu will look like in the near future.

"We travel the world," writes Gregory McNamee, "and wherever we go there are snake stories to entertain us." Here are some fifty diverse and unusual accounts of serpents from cultures across time and around the globe: snakes that talk, jump, and dance; snakes that transform into other creatures; snakes that just . . . watch.

Many selections are drawn from the rich oral traditions of peoples in every clime that supports reptiles, from the Akimel O'odham of North America to the Mensa Bet-Abrahe of Africa to the Mungkjan of Australia. Included as well are such writings as prayers from the "Egyptian Book of the Dead," fairy tales collected by the Brothers Grimm, a poem by Emily Dickinson, and a journal entry by Charles Darwin.

What we read about snakes in "The Serpent's Tale" is just as fascinating for what it says about us, for there always will be something primordial about our connection to them. That bond is evident in these stories: in how we associate snakes with nature's elemental forces, how we attribute special qualities to their eyes and skin, and how they preside over all phases of our existence, from creation to death to resurrection.

Once upon a time, an Apache story tells us, the trickster called Coyote killed a bear so that he could make a suitable quiver for his magical arrows. "You shouldnt have done that", someone warned Coyote. "That skin will only bring you bad luck". And so it has been for Coyote ever since, chased by bears and humans alike. In this charming collection of folktales from long ago, we read of the creation of the world, of the ways of animals, of the beguiling Coyote, of the world in which we live and other worlds that hide just beyond our sight. Drawn from the oral literatures of some twenty South-western American Indian peoples, these stories teach us about the constants of those dry places: about how the clouds form in the sky, how the heat rises from the ground, how the animals move about from one shady spot to another, and how the people once lived their lives. All these stories show us -- as the great anthropologist, Claude Levi-Strauss, observed -- that folktales are not mere afterthoughts of literature, just pleasant stories to tell around the campfire, but rather valuable tools for reflection upon our own lives.

Food has functioned both as a source of continuity and as a subject of adaptation over the course of human history. Onions have been a staple of the European diet since the Paleolithic era; by contrast, the orange is once again being cultivated in large quantities in southern China, where it was originally grown. Other foods remain staples of their original regions as well as of the world diet at large. Still others are now grown in places that would have seemed impossible in the past--bananas in heated greenhouses in Iceland, corn on the fringes of the Gobi Desert, tomatoes on the International Space Station. But how did humans discover how to grow and incorporate these foods into their diet in the first place? How were they chosen over competing foods? In this charming and frequently surprising compendium, "Moveable Feasts" gathers revelations from history, anthropology, chemistry, biology, and many other fields and spins them into entertaining tales of discovery while adding more than ninety delicious recipes from various culinary traditions around the world. Among the thirty types of food discussed in the course of this alphabetically arranged work are the apple, the banana, chocolate, coffee, corn, garlic, honey, millet, the olive, the peanut, the pineapple, the plum, rice, the soybean, the tomato, and the watermelon. All the recipes accompanying these diverse food histories have been adapted for re-creation in the modern kitchen.