A culinary history of the seven food staples that have shaped human history, including 63 original recipes The Seven Culinary Wonders of the World is a global culinary history told through the stories of seven essential ingredients found in cuisines all over the world: honey, salt, chile, pork, rice, cacao, and tomato. Each of these foundational ingredients has played a long and valuable role in human foodways and culture, and each has its own fascinating history. This engagingly illustrated book traces the journeys of these foodstuffs as they were transported from their regions of origin to faraway cultures and countries, there to take up starring roles in new cuisines. The Seven Culinary Wonders of the World explores each food in depth, beautifully illustrated by specially commissioned artworks, and views them through a number of prisms--social, cultural, historical, and botanical--to offer readers fresh, informative insights into seemingly everyday foods that reveal themselves as wondrous. The rich and diverse cultural stories of these seven ingredients are also told, from the magical and aphrodisiac powers associated with cacao in Mesoamerican culture to the introduction of tomatoes to Europe by the Spanish conquistadors in the sixteenth century and the earliest cultivation of rice in China's Pearl Valley. Readers can take the seven ingredients into their own kitchens via 63 original recipes for dishes both traditional and innovative.

This book uses food as a lens through which to explore important matters of society and culture. In exploring why and how people eat around the globe, the text focuses on issues of health, conflict, struggle, contest, inequality, and power. Whether because of its necessity, pleasure, or ubiquity, the world of food (and its lore) proves endlessly fascinating to most people. The story of food is a narrative filled with both human striving and human suffering. However, many of today's diners are only dimly aware of the human price exacted for that comforting distance from the lived-world realities of food justice struggles. With attention to food issues ranging from local farming practices to global supply chains, this book examines how food’s history and geography remain inextricably linked to sociopolitical experiences of trauma connected with globalization, such as colonization, conquest, enslavement, and oppression. The main text is structured alphabetically around a set of 70 ingredients, from almonds to yeast. Each ingredient's story is accompanied by recipes. Along with the food profiles, the encyclopedia features sidebars. These are short discussions of topics of interest related to food, including automats, diners, victory gardens, and food at world’s fairs. This project also brings a social justice perspective to its content—weighing debates concerning food access, equity, insecurity, and politics.

David Amram-composer, jazz artist, conductor, and world music pioneer-has been described by the Boston Globe as "the Renaissance man of American music." From early collaborations with Kerouac and Sinatra, chosen by Leonard Bernstein as the New York Philharmonic's first composer in residence, Amram's artistry has taken him from concerts with Willie Nelson to jamming with the Massai tribe of Kenya. In Upbeat: Nine Lives of a Musical Cat, Amram recounts his extraordinary adventures in the many worlds of music he calls home, all told in a rollicking anecdotal style that makes you feel that you are at home around the world. He writes, "Everywhere I have been in the world, music transcends politics. As musicians, we were able to go beyond all that and just be fellow human beings." Threading through Amram's tale of music, hard work, respect, and friendship are unforgettable stories of fellow great artists-Dizzie Gillespie, Hunter S. Thompson, Janet Gaynor, George Plimpton, Lyle Lovett, Zoe Caldwell, Willie Nelson, and many more.

Baking became a form of therapy for Julie when her mother, who taught her to bake, was diagnosed with dementia. They began baking together again, and Julie started her Instagram account as a way to document this precious time. Her devoted followers regularly send supportive messages and photos of their own bakes. Her effortless style and amazing skills encourage everyday bakers to aspire to go ‘one step beyond’ and create something beautiful and imaginative. Using natural and colorful ingredients, considered decoration, and beautiful pastry designs, Julie Jones provides ideas on how to make bakes that beg to be presented in a way that feeds your soul as well as your stomach. Across the 175+, heavily illustrated pages, you’ll find chapters on: Fruit Tarts and Pies, containing recipes like apple rose tart and plum and frangipane tart, plus pastry decoration techniques Cakes, Bakes and Treats, with dipped lemon madeleines and muddle cake, as well as tips for getting cream fillings right every time Bread and Yeasted Dough, with trampoline bread and grissini Chocolate, including a stunning triple chocolate celebration cake and chocolate ganache Desserts, with delizia di limone and a meringue sharing nest wreath ​Weekend Breakfast and Brunch, with banana, pecan, and chocolate muffins and fluffy pancakes.

NATIONAL BESTSELLER • Julia's story of her transformative years in France in her own words is "captivating ... her marvelously distinctive voice is present on every page.” (San Francisco Chronicle). Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia’s unforgettable story—struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe—unfolds with the spirit so key to Julia’s success as a chef and a writer, brilliantly capturing one of America’s most endearing personalities.

A New York Times, USA Today, and national indie bestseller. A Feast of Wonder! Created by the ever-curious minds behind Atlas Obscura, this breathtaking guide transforms our sense of what people around the world eat and drink. Covering all seven continents, Gastro Obscura serves up a loaded plate of incredible ingredients, food adventures, and edible wonders. Ready for a beer made from fog in Chile? Sardinia’s “Threads of God” pasta? Egypt’s 2000-year-old egg ovens? But far more than a menu of curious minds delicacies and unexpected dishes, Gastro Obscura reveals food’s central place in our lives as well as our bellies, touching on history–trace the network of ancient Roman fish sauce factories. Culture–picture four million women gathering to make rice pudding. Travel–scale China’s sacred Mount Hua to reach a tea house. Festivals–feed wild macaques pyramid of fruit at Thailand’s Monkey Buffet Festival. And hidden gems that might be right around the corner, like the vending machine in Texas dispensing full sized pecan pies. Dig in and feed your sense of wonder. “Like a great tapas meal, Gastro Obscura is deep yet snackable, and full of surprises. This is the book for anyone interested in eating, adventure and the human condition.” –Tom Colicchio, chef and activist “This exquisite guide kept me at the breakfast table until dinner time.” –Kyle Maclachlan, actor and vintner

A wildly hilarious and irreverent memoir of a globe-trotting life lived meal-to-meal by one of our most influential and respected food critics As the son of a diplomat growing up in places like Hong Kong, Taiwan, and Japan, Adam Platt didn’t have the chance to become a picky eater. Living, traveling, and eating in some of the most far-flung locations around the world, he developed an eclectic palate and a nuanced understanding of cultures and cuisines that led to some revelations which would prove important in his future career as a food critic. In Tokyo, for instance—“a kind of paradise for nose-to-tail cooking”—he learned that “if you’re interested in telling a story, a hair-raisingly bad meal is much better than a good one." From dim sum in Hong Kong to giant platters of Peking duck in Beijing, fresh-baked croissants in Paris and pierogi on the snowy streets of Moscow, Platt takes us around the world, re-tracing the steps of a unique, and lifelong, culinary education. Providing a glimpse into a life that has intertwined food and travel in exciting and unexpected ways, The Book of Eating is a delightful and sumptuous trip that is also the culinary coming-of-age of a voracious eater and his eventual ascension to become, as he puts it, “a professional glutton.”

Discover the delicious, aromatic and vibrant food of Sri Lanka in this beautifully illustrated cookbook with 100 sumptuous recipes. Feather-light hoppers, fiery sambols, subtly spiced curries and unique ‘vada’ (fried snacks) come together in this definitive collection of Sri Lanka’s most authentic and exciting recipes. As Sri Lanka is being rediscovered a travel destination, its varied cuisine is also under the spotlight. As well as absorbing influences from India, the Middle East, Far East Asia and myriad European invaders, the small island also has strong Singhalese and Tamil cooking traditions and this cookbook brings these styles together to showcase the best of the country’s culinary heritage. These healthy and wholseome recipes draw on the strong traditions of the island, with quick recipes for light lunches, larger meals to share with family and friends, as well as mouth-watering desserts for those with a sweet tooth.​ Dig into 100 recipes that celebrate the island’s wonderful ingredients, from okra and jackfruit to coconut and chillies, and explore its culture through stunning original travel photography of the country, its kitchens and its people.