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They are trees of life and trees of knowledge. They are wish-fulfillers, rain forest royalty, more precious than gold. They are the fig trees, and they have affected humanity in profound but little-known ways. Gods, Wasps and Stranglers tells their amazing story. Fig trees fed our prehuman ancestors, influenced diverse cultures, and played key roles in the dawn of civilization.

In this startlingly original, deeply irreverent cultural history, Ruby Tandoh traces that transformation, exposing how cult cookbooks, bad TV, visionary restaurants, and new social media have all wildly overhauled our appetites.

Have you ever wondered about the place-names that appear on Scotch whisky bottles? What language the names come from, what they mean, or if they are even real places? If you feel baffled about where to start looking for such information, then this reliable and informative book is for you. This book discusses each place-name that is concerned in some way with Scotch whisky, either as the name of the whisky itself, or as the name of the distillery.

Recounting the fairy-tale-like rise of Antonin Carême from Parisian orphan to a household name synonymous with culinary luxury, Carême offers a unique conflation of historical biography, social history and cookery guide. Kelly lifts the veil on one of the most momentous and sensuous periods in European history: First Empire Paris, Georgian England and the tsarist Russia of War and Peace, depicting Carême’s entanglements with the social and political elite of his age, from King George IV to Napoleon, the Romanovs to the Rothschilds.

Neste livro, Jane Lutti reúne saberes que ajudaram a sistematizar o tema, e aborda a afetividade culinária pelas lentes da história, da filosofia, da psicologia, da literatura e do desenvolvimento socioeconômico e cultural. Em outras palavras, promove um profundo pensar sobre si, seus caminhos, sua psique e até mesmo seu futuro.

Este libro de cocina es su próximo libro de recetas favoritas de la India. Ya sea que esté buscando la mejor manera de preparar sus comidas Indias favoritas, o se esté preparando para un viaje a la India y necesite probar la cocina local. Independientemente de las necesidades que pueda tener para probar las recetas favoritas de la India, este libro de cocina está diseñado para brindarle un conjunto completo de recetas que darán forma a su planificación de comida India. Ya sea que desee proporcionar comidas para un restaurante o su hogar, este libro de cocina lo tiene todo cubierto.

Born and raised in New York to a food-phobic mother and food-fanatical father, Elissa was trained early on that fancy is always best. After a childhood spent dining everywhere from Le Pavillion to La Grenouille, she devoted her life to all things gastronomical, from the rare game birds she served at elaborate dinner parties in an apartment so tiny that guests couldn’t turn around to the eight timbale molds she bought while working at Dean & DeLuca, just so she could make tall food.

Il futurismo italiano, padre di numerosi futurismi e avanguardisti esteri, non rimane prigioniero delle vittorie mondiali ottenute "in venti anni di grandi battaglie artistiche politiche spesso consacrate col sangue" come le chiamò Benito Mussolini. Il futurismo italiano affronta ancora l'impopolarità con un programma di rinnovamento totale della cucina.

Join us for a delightful journey into the culinary world of Louisa May Alcott's beloved novel Little Women. In this special episode, host Niina is joined by writer Jenne Bergstrom, author of The Little Women Cookbook, as they explore the heartwarming and relatable chapter, “Domestic Experiences.” Perfect for fans of Little Women, history enthusiasts, and food lovers alike, this episode offers a delicious blend of literature and gastronomy. Tune in and let your imagination feast on the tastes and textures of a cherished classic!

Drew Nieporent has been a staple of the New York dining scene for decades, establishing a host of iconic restaurants like Nobu, Tribeca Grill, and Montrachet. But his career started from much more humble beginnings—the grill at the local McDonald’s.

The eastern oyster, the humble bivalve and delicious treat, are the living bones of the Chesapeake, as well as the ecological and historical lifeblood of the region. When colonists first sailed these impossibly abundant shores, they described massive shoals of foot-long oysters but the bottomless appetite of the Gilded Age and great fleets of skipjacks took their toll. Disease, environmental pressures and overconsumption decimated the population by the end of the twentieth century.

The history of whiskey straddles Kentucky and Tennessee, but American Whiskey proves that today exceptional whiskey is made across the country. Featuring over 300 distinctive expressions of whiskeys that embrace both tradition and innovation, this book will appeal to obsessive collectors eager to discover the next Pappy Van Winkle as well as those just starting to sample the dynamic flavor profiles of these American spirits.

With enough fast-food nostalgia to satisfy even the most fat-hardened foodie arteries as well as glorious dollops of nostalgia, Picky is a hymn to the gleam of the golden arches and the soft shine of worn formica as well as opulent marble and tweezered micro herbs. It is a generous, warm look at a life built around food: what it can mean, what it can stand for, and why you should always pay attention to what someone is eating.

More than just a companion to the hugely popular Travel Channel show, No Reservations is Bourdain's journal of his far-flung travels. The book traces his trips from New Zealand to New Jersey and everywhere in between, with Bourdain's outrageous commentary on what really happens when you give a bad-boy chef an open ticket to the world.

This is a tale of pursuit through the kitchens of New York City at the turn of the century. By the late nineteenth century, it seemed that New York City had put an end to the outbreaks of typhoid fever that had so frequently decimated the city's population. That is until 1904, when the disease broke out in a household in Oyster Bay, Long Island. Authorities suspected the family cook, Mary Mallon, of being a carrier. But before she could be tested, the woman, soon to be known as Typhoid Mary, had disappeared.

The peerless Jeremy King is the founder of such iconic London restaurants and grand brasseries, as Le Caprice in the 80s, the Ivy in the 90s, the Wolseley in the 2000s to the Arlington in the 2020s, among many others. He believes that restaurants are microcosms of all life that can teach us so much. There is a curious intimacy between guest and restaurateur, and he has been witness to much heartbreak, failures and challenges, as well as celebrations.

Prepare to unearth the hidden truths of whiskey history in Whiskey Lore: Volume One, a groundbreaking exploration of 24 popular whiskey myths that have shaped our understanding of the world’s great spirits. With meticulous research and a talent for captivating storytelling, Drew Hannush takes listeners on a journey through the forgotten corners of whiskey’s past, shedding light on the stories that are too often oversimplified or misunderstood.

Are you excited about planning your next trip? Do you want an edible experience? Would you like some culinary guidance from a local? If you answered yes to any of these questions, then this Eat Like a Local book is for you. Eat Like a Local - Copenhagen by author Erik Frandsen offers the inside scoop on food in Copenhagen.

One ordinary day, out of the blue, the heart-shaped tin in which Bee Wilson baked her wedding cake falls to the ground. This should have been unremarkable, except that two months earlier her husband left her for another woman. In a search of others who had also invested kitchen objects with strong meanings and emotions, Wilson found that this way of thinking might be the rule rather than the exception. Even those who believe they’re not at all sentimental might have a weak spot – a grandmother’s wooden spoon or a salt shaker inherited from a parent.

A highly successful BBC and Guardian Journalist, somehow Michael Finnerty's life had become flat. His psychological cheese iron told him he needed to make a change, and he becomes convinced his salvation lies in cheese. Michael becomes an apprentice cheesemonger at Borough Market, and is plunged into a world of intense physicality, extraordinary knowledge, and total geeky passion.