Near A Thousand Tables

In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind. In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.

Every ingredient of our past and present can be read off our plates: our identity, our place in society and the place of our society in the world. In Near a Thousand Tables, Oxford historian Felipe Fernndez-Armesto, author of Civilizations, tells the fascinating story of food as cultural as well as culinary history-ecology as well as gastronomy. Because cuisine is a-perhaps the-defining characteristic of a culture, Near a Thousand Tables is a sampler of civilizations; even more, it is an exploration in historical ecology, and even of the history of science.Above all, perhaps, because food is universally appealing, this is always-even at its most instructive-unashamedly a book about the pleasures of eating ....pleasures that have been immortalized by everyone from Homer to M. F. K. Fisher.

A cookbook with a focus on entertaining family and friends, featuring photographs of table settings and meals, as well inspirational quotes and Scriptures. God intends for us, as sacred life travelers, to celebrate and enjoy His bounty. Every man should eat and drink and enjoy the good of all his labor for it is the gift of God. This celebration of life was intended by God to be a way of life now and as preparation for a future event in which as followers of Christ, all are invited to participate. God intends for us to enjoy his blessings in abundance. Come to the Table is a threefold feast. For the mind, there are thought-provoking quotations from great poets and thinkers. For the spirit, stunning photographs and inspirational Scriptures transport you to another realm. For the body, there are hearty and delectable recipes. Inside the collection, you’ll find soothing dishes for the soul including . . . Parmesan Grits Casserole, Grilled Lemon Chicken, Cheddar Squash Strata, Lamb Kabobs and much more! Throughout Come to the Table, very few people appear. This is our personal way of inviting you to claim each setting as your own. “That the mountains shall drip with new wine, the hills shall flow with milk, and all the brooks of Judah shall be flooded with water” [Joel 3:18].

In Civilizations, Felipe Fernández-Armesto once again proves himself a brilliantly original historian, capable of large-minded and comprehensive works; here he redefines the subject that has fascinated historians from Thucydides to Gibbon to Spengler to Fernand Braudel: the nature of civilization. To Fernández-Armesto, a civilization is "civilized in direct proportion to its distance, its difference from the unmodified natural environment"...by its taming and warping of climate, geography, and ecology. The same impersonal forces that put an ocean between Africa and India, a river delta in Mesopotamia, or a 2,000-mile-long mountain range in South America have created the mold from which humanity has fashioned its own wildly differing cultures. In a grand tradition that is certain to evoke comparisons to the great historical taxonomies, each chapter of Civilizations connects the world of the ecologist and geographer to a panorama of cultural history. In Civilizations, the medieval poem Sir Gawain and the Green Knight is not merely a Christian allegory, but a testament to the thousand-year-long deforestation of the trees that once covered 90 percent of the European mainland. The Indian Ocean has served as the world's greatest trading highway for millennia not merely because of cultural imperatives, but because the regular monsoon winds blow one way in the summer and the other in the winter. In the words of the author, "Unlike previous attempts to write the comparative history of civilizations, it is arranged environment by environment, rather than period by period, or society by society." Thus, seventeen distinct habitats serve as jumping-off points for a series of brilliant set-piece comparisons; thus, tundra civilizations from Ice Age Europe are linked with the Inuit of the Pacific Northwest; and the Mississippi mound-builders and the deforesters of eleventh-century Europe are both understood as civilizations built on woodlands. Here, of course, are the familiar riverine civilizations of Mesopotamia and China, of the Indus and the Nile; but also highland civilizations from the Inca to New Guinea; island cultures from Minoan Crete to Polynesia to Renaissance Venice; maritime civilizations of the Indian Ocean and South China Sea...even the Bushmen of Southern Africa are seen through a lens provided by the desert civilizations of Chaco Canyon. More, here are fascinating stories, brilliantly told -- of the voyages of Chinese admiral Chen Ho and Portuguese commodore Vasco da Gama, of the Great Khan and the Great Zimbabwe. Here are Hesiod's tract on maritime trade in the early Aegean and the most up-to-date genetics of seed crops. Erudite, wide-ranging, a work of dazzling scholarship written with extraordinary flair, Civilizations is a remarkable achievement...a tour de force by a brilliant scholar.

An “engrossing” history of the restaurant atop the World Trade Center “that ruled the New York City skyline from April 1976 until September 11, 2001” (Booklist, starred review). In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors—a glittering sign that New York wasn’t done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end. There are stories of the people behind it, such as Joe Baum, the celebrated restaurateur, who was said to be the only man who could outspend an unlimited budget; the well-tipped waiters; and the cavalcade of famous guests as well as everyday people celebrating the key moments in their lives. Roston also charts the changes in American food, from baroque and theatrical to locally sourced and organic. Built on nearly 150 original interviews, The Most Spectacular Restaurant in the World is the story of New York City’s restaurant culture and the quintessential American drive to succeed. “Roston also digs deeply into the history of New York restaurants, and how Windows on the World was shaped by the politics and social conditions of its era.” —The New York Times “The city’s premier celebration venue, deeply woven into its social, culinary and business fabrics, deserved a proper history. Roston delivers it with power, detail, humor and heartbreak to spare.” ?New York Post “A rich, complex account.” ?Kirkus Reviews (starred review)

An uncompromising study of the fictions, the failures, and the real man behind the myth of Magellan. With Straits, celebrated historian Felipe Fernández-Armesto subjects the surviving sources to the most meticulous scrutiny ever, providing a timely and engrossing biography of the real Ferdinand Magellan. The truth that Fernández-Armesto uncovers about Magellan’s life, his character, and the events of his ill-fated voyage offers up a stranger, darker, and even more compelling narrative than the fictional version that has been celebrated for half a millennium. Magellan did not attempt—much less accomplish—a journey around the globe. In his lifetime he was abhorred as a traitor, reviled as a tyrant, self-condemned to destruction, and dismissed as a failure. Straits untangles the myths that made Magellan a hero and discloses the reality of the man, probing the passions and tensions that drove him to adventure and drew him to disaster. We see the mutations of his character: pride that became arrogance, daring that became recklessness, determination that became ruthlessness, romanticism that became irresponsibility, and superficial piety that became, in adversity, irrational exaltation. As the real Magellan emerges, so do his real ambitions, focused less on circumnavigating the world or cornering the global spice market than on exploiting Filipino gold. Straits is a study in failure and the paradox of Magellan’s career, showing that renown is not always a reflection of merit but often a gift and accident of circumstance.

Elin Hilderbrand, author of the enchanting Summer People and The Beach Club, invites you to experience the perfect getaway with her sparkling new novel. Adrienne Dealey has spent the past six years working for hotels in exotic resort towns. This summer she has decided to make Nantucket home. Left flat broke by her ex-boyfriend, she is desperate to earn some fast money. When the desirable Thatcher Smith, owner of Nantucket's hottest restaurant, is the only one to offer her a job, she wonders if she can get by with no restaurant experience. Thatcher gives Adrienne a crash course in the business...and they share an instant attraction. But there is a mystery about their situation: what is it about Fiona, the Blue Bistro's chef, that captures Thatcher's attention again and again? And why does such a successful restaurant seem to be in its final season before closing its doors for good? Despite her uncertainty, Adrienne must decide whether to open her heart for the first time, or move on, as she always does. Infused with intimate Nantucket detail and filled with the warmth of passion and the breeze of doubt, The Blue Bistro is perfect summer reading.

NEW YORK TIMES BESTSELLER • Part cookbook, part memoir, these “rollicking, poignant, sometimes hilarious tales” (USA Today) are the Pulitzer Prize-winner’s loving tribute to the South, his family and, especially, to his extraordinary mother. Here are irresistible stories and recipes from across generations. They come, skillet by skillet, from Bragg’s ancestors, from feasts and near famine, from funerals and celebrations, and from a thousand tales of family lore as rich and as sumptuous as the dishes they inspired. Deeply personal and unfailingly mouthwatering, The Best Cook in the World is a book to be savored.

A riveting and powerful story of an unforgiving time, an unlikely friendship and an indestructible love

Ask children where food comes from, and they’ll probably answer: “the supermarket.” Ask most adults, and their replies may not be much different. Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from the sources of our breads, beef, cheeses, cereal, apples, and countless other foods that nourish us every day? Ann Vileisis’s answer is a sensory-rich journey through the history of making dinner. Kitchen Literacy takes us from an eighteenth-century garden to today’s sleek supermarket aisles, and eventually to farmer’s markets that are now enjoying a resurgence. Vileisis chronicles profound changes in how American cooks have considered their foods over two centuries and delivers a powerful statement: what we don’t know could hurt us. As the distance between farm and table grew, we went from knowing particular places and specific stories behind our foods’ origins to instead relying on advertisers’ claims. The woman who raised, plucked, and cooked her own chicken knew its entire life history while today most of us have no idea whether hormones were fed to our poultry. Industrialized eating is undeniably convenient, but it has also created health and environmental problems, including food-borne pathogens, toxic pesticides, and pollution from factory farms. Though the hidden costs of modern meals can be high, Vileisis shows that greater understanding can lead consumers to healthier and more sustainable choices. Revealing how knowledge of our food has been lost and how it might now be regained, Kitchen Literacy promises to make us think differently about what we eat.