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A social, cultural, and--above all--culinary history of dessert, Sweet Invention explores the world's great dessert traditions, from ancient India to 21st-century Indiana. Each chapter begins with author Michael Krondl tasting and analyzing an icon of dessert, such as baklava from the Middle East or macarons from France, and then combines extensive scholarship with a lively writing style to spin an ancient tale of some of the world's favorite treats and their creators. From the sweet makers of Persia who gave us the first donuts to the sugar sculptors of Renaissance Italy whose creativity gave rise to the modern-day wedding cake, this authoritative read clears up numerous misconceptions about the origins of various desserts, while elucidating their social, political, religious--and even sexual--uses through the ages.
Atlantis Rising 95 - September/October 2012 by J. Douglas Kenyon Pdf
In this edition: Letters Alternative News Jeane Manning - Tiny Tornadoes of Magnetism Michael Cremo - The ‘Tooth’ Is Out There Hominid Hokum - Do We Know What We Think We Know About Our Ancestors? Subterranean Cappadocia - Mysterious Ancient Underground Cities—Ice Age Shelters? Soul Stuff - Are Deathbed Mists the Soul Departing? Jesse James: Secret Agent- Preserving the Confederacy with Bank Robbery and Murder Plato and the Near Death Experience Rudolph Steiner and Visible Speech Norsemen in Minnesota The Atlantis Connection? - Strange Genetic Links Between North America and the Ancient Middle East The Great Pyramid’s Missing Capstone - It Was There Once, but What Happened to It? Lucid Dreams - When the Stuff of Dreams Becomes More than Real
Describes the life of Sarah Goode, who was born a slave and grew up to invent a space-saving foldable bed and became the first African American woman to obtain a patent in the United States.
The Oxford Companion to Sugar and Sweets by Anonim Pdf
A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "à la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity. In between, readers will learn about numerous sweeteners (as well-known as agave nectar and as obscure as castoreum, or beaver extract), the evolution of the dessert course, the production of chocolate, and the neurological, psychological, and cultural responses to sweetness. The Companion also delves into the darker side of sugar, from its ties to colonialism and slavery to its addictive qualities. Celebrating sugar while acknowledging its complex history, The Oxford Companion to Sugar and Sweets is the definitive guide to one of humankind's greatest sources of pleasure. Like kids in a candy shop, fans of sugar (and aren't we all?) will enjoy perusing the wondrous variety to be found in this volume.
Let’s face it: roast beef and potatoes are all well and good, but for many of us, when it comes to gustatory delight, we’re all about dessert. Whether it’s a homemade strawberry shortcake in summer or a chef’s complex medley of sweets, dessert is the perfect finale to a meal. Most of us have a favorite, even those who seldom indulge. After all, sweet is one of the basic flavors—and one we seem hardwired to love. Yet, as Jeri Quinzio reveals, while everyone has a taste for sweetness, not every culture enjoys a dessert course at the end of the meal. And desserts as we know them—the light sponge cakes of The Great British Baking Show, the ice creams, the steamed plum puddings—are neither as old nor as ubiquitous as many of us believe. Tracing the history of desserts and the way they, and the course itself, have evolved over time, Quinzio begins before dessert was a separate course—when sweets and savories were mixed on the table—and concludes in the present, when homey desserts are enjoying a revival, and as molecular gastronomists are creating desserts an alchemist would envy. An indulgent, mouth-wateringly illustrated read featuring recipes; texts from chefs, writers, and diarists; and extracts (not the vanilla or almond variety) from cookbooks, menus, newspapers, and magazines, Dessert is a delectable happy ending for anyone with a curious mind—and an incorrigible sweet tooth.
Wow in the World: Two Whats?! and a Wow! Think & Tinker Playbook by Mindy Thomas,Guy Raz Pdf
From the creators of the #1 kids podcast Wow in the World comes an interactive, science-based activity book based on their daily game show, Two Whats?! and a Wow! Choose between three unbelievable science statements to identify the true wow fact from the fallacies—and then learn the why and how behind the wow! But that’s not all! After each round, tackle a STEAM-based challenge using a few household items and a lot of creativity. And discover even more science fun in the sidebars, which are filled with brain-bursting facts and figures. Packed with Wow in the World’s signature, family-friendly humor and fascinating science facts, the Two Whats?! and a Wow! Think & Tinker Playbook will provide hours of learning, laughs, and wows.
The world’s one-and-only PEZ historian dispenses fun facts on the candy’s evolution from smoking substitute to childhood treat to pop culture collectible. PEZ is an American classic and a staple of many childhood memories. Yet it originated in Austria, where PEZ began in 1927 as compressed peppermint tablets marketed as an alternative to smoking. Upon arrival in the United States in 1952, PEZ quickly took a new direction, adding fruit flavors and three-dimensional character heads to top the dispensers. Now produced in Orange, Connecticut, the iconic PEZ brand is available in over eighty countries, selling more than sixty-five million dispensers annually and inspiring collectors and fans worldwide. Join the world’s first and only official PEZ historian, Shawn Peterson, on a journey of sweet proportions for an inside look at the world’s most cherished interactive candy. Includes photos
Author : Andrew F. Smith Publisher : Bloomsbury Publishing USA Page : 2304 pages File Size : 43,9 Mb Release : 2013-10-28 Category : History ISBN : 9798216085478
Food and Drink in American History [3 volumes] by Andrew F. Smith Pdf
This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.
Regarded by his contemporaries as the leading madrigal composer of his time, Luca Marenzio was an important figure in sixteenth-century Italian music, and also highly esteemed in England, Flanders and Poland. This English translation of Marco Bizzarini's study of the life and work of Marenzio provides valuable insights into the composer's influence and place in history, and features an extensive, up-to-date bibliography and the first published list of archival sources?containing references to Marenzio. Women play a decisive role as dedicatees of Marenzio's madrigals and in influencing the way in which they were performed. Bizzarini examines in detail the influence of both female and male patrons and performers on Marenzio's music and career, including his connections with the confraternity of SS Trinit?nd other institutions. Dedications were also a political tool, as the book reveals. Many of Marenzio's dedications were made at the request of his employer Cardinal d'Este who wanted to please his French allies. Bizzarini examines these extra-musical dimensions to Marenzio's work and discusses the composer's new musical directions under the more austere administration of Pope Clement VIII.
An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking. Food Lit: A Reader's Guide to Epicurean Nonfiction provides a much-needed resource for librarians assisting adult readers interested in the topic of food—a group that is continuing to grow rapidly. Containing annotations of hundreds of nonfiction titles about food that are arranged into genre and subject interest categories for easy reference, the book addresses a diversity of reading experiences by covering everything from foodie memoirs and histories of food to extreme cuisine and food exposés. Author Melissa Stoeger has organized and described hundreds of nonfiction titles centered on the themes of food and eating, including life stories, history, science, and investigative nonfiction. The work emphasizes titles published in the past decade without overlooking significant benchmark and classic titles. It also provides lists of suggested read-alikes for those titles, and includes several helpful appendices of fiction titles featuring food, food magazines, and food blogs.