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Vegetables
From Michael Pollan to locavores, Whole Foods to farmers' markets, today cooks and foodies alike are paying more attention than ever before to the history of the food they bring into their kitchens—and especially to vegetables. Whether it’s an heirloom tomato, curled cabbage, or succulent squash, from a farmers' market or a backyard plot, the humble vegetable offers more than just nutrition—it also represents a link with long tradition of farming and gardening, nurturing and breeding. In this charming new book, those veggies finally get their due. In capsule biographies of eleven different vegetables—artichokes, beans, chard, cabbage, cardoons, carrots, chili peppers, Jerusalem artic...
The Planet in a Pebble
"Every pebble has many stories to tell. Its particular atoms, its crystals, its minerals, its grains, its textures, its strata, its tiny fossils bear evidence to a history that stretches back billions of years."--Book flap.
George Sand
Pseud. Of Aurore Dudevant.
Story of My Life
None
Beans
Winner of The 2008 Jane Grigson Award, issued by the International Association of Culinary Professionals (IACP). Winner of the 2008 Cordon d' Or Culinary Literature - History Culinary Academy Award. This is the story of the bean, the staple food cultivated by humans for over 10,000 years. From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St. Jerome's indictment against bean-eating in convents (because they "tickle the genitals"), to current research into the deadly toxins contained in the most commonly eaten beans. Over time, the bean has been both scorned as "poor man's meat" and praised as health-giving, even patriotic. Attitudes to this most basic of foodstuffs have always revealed a great deal about a society. Beans: A History takes the reader on a fascinating journey across cuisines and cultures.
Cured, Smoked, and Fermented
Essays on cured, smoked, and fermented foods from the Proceedings of the Oxford Symposium on Food and Cooking, 2010.
The Gardens of the British Working Class
This magnificently illustrated people’s history celebrates the extraordinary feats of cultivation by the working class in Britain, even if the land they toiled, planted, and loved was not their own. Spanning more than four centuries, from the earliest records of the laboring classes in the country to today, Margaret Willes's research unearths lush gardens nurtured outside rough workers’ cottages and horticultural miracles performed in blackened yards, and reveals the ingenious, sometimes devious, methods employed by determined, obsessive, and eccentric workers to make their drab surroundings bloom. She also explores the stories of the great philanthropic industrialists who provided gardens for their workforces, the fashionable rich stealing the gardening ideas of the poor, alehouse syndicates and fierce rivalries between vegetable growers, flower-fanciers cultivating exotic blooms on their city windowsills, and the rich lore handed down from gardener to gardener through generations. This is a sumptuous record of the myriad ways in which the popular cultivation of plants, vegetables, and flowers has played—and continues to play—an integral role in everyday British life.
Heritage Fruits & Vegetables
A sumptuous celebration in words and photographs of the fascinating riches of heritage fruits and vegetables. Published in collaboration with the Royal Horticultural Society and presented by season for growers and seasonally minded cooks, this book introduces heritage fruits and vegetables in entertaining stories and beautifully composed photographs that highlight all the unusual colours, shapes and textures of heritage varieties in a painterly way. It offers full descriptions of each type of fruit and vegetable and includes stories about their origins, development, the reception they received upon introduction to various countries, as well as the folklore associated with them. No one interested in food, plant cultivation or history will fail to be captivated by this glorious tribute to the food we so often take for granted.
The Green Paradox
A leading economist develops a supply-side approach to fighting climate change that encourages resource owners to leave more of their fossil carbon underground. The Earth is getting warmer. Yet, as Hans-Werner Sinn points out in this provocative book, the dominant policy approach—which aims to curb consumption of fossil energy—has been ineffective. Despite policy makers' efforts to promote alternative energy, impose emission controls on cars, and enforce tough energy-efficiency standards for buildings, the relentlessly rising curve of CO2 output does not show the slightest downward turn. Some proposed solutions are downright harmful: cultivating crops to make biofuels not only contribute...
Everyman's Castle
'Remarkable... traces the whole story of domestic architecture in Britain.' AN Wilson, Sunday Telegraph An Englishmanâ??s home has always been his castle. Everymanâ??s Castle restores people to the panorama of domestic architecture. Philippa Lewis turns an affectionate eye to the characteristic British types of house â?? cottages, farmhouses, semi-detached, suburban, flats, terraces, bungalows, country houses â?? and charts their rise and fall. How were they perceived when they were built, and what happened to them subsequently? What sorts of messages did the design of a house send about the inhabitant, from stairs up to the front door (implying servants living below) in a Victorian terr...
