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While working as a fur trapper in Labrador, Canada, Clarence Birdseye encountered an age-old problem: bad food and an unappealing, unhealthy diet. However, he observed that fresh vegetables wetted and left outside in the Arctic winds froze in a way that maintained their integrity after thawing. As a result, he developed his patented Birdseye freezing process and started the company that still bears his name. Birdseye forever changed the way we preserve, store, and distribute food, and the way we eat.
Mark Kurlansky s vibrant and affectionate narrative reveals Clarence Birdseye as a...

A portrait of American food--before the national highway system, before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional--from the lost WPA files.

In the throes of the Great Depression, a make-work initiative for authors-called "America Eats"-was created by the WPA to chronicle the eating habits, traditions, and struggles of local Americans. Mark...

One of the reasons baseball fans so love the sport is that it involves certain physical acts of beauty. And one of the most beautiful sights in the history of baseball was Hank Greenberg's swing. His calmly poised body seemed to have some special set of springs with a trigger release that snapped his arms and swept the bat through the air with the clean speed and strength of a propeller. But what is even more extraordinary than his grace and his power is that in Detroit of 1934, his swing--or its absence--became entwined with American Jewish history. Though Hank Greenberg was one of the...

Choice Cuts offers more than two hundred mouth-watering selections, including Brillat-Savarin on chocolate; Waverley Root on truffles; M. F. K. Fish on gingerbread; Pablo Neruda on French fries; Alexandre Dumas on coffee; and a vast variety by Escoffier, Elizabeth David, A. J. Liebling, Ernest Hemingway, Virginia Woolf, Dickens, Balzac, Chekhov, Orwell, and Alice B. Toklas, among others. Filled throughout with recipes, menus, classic...

Paper is one of the simplest and most essential pieces of human technology. For the past two millennia, the ability to produce it in ever more efficient ways has supported the proliferation of literacy, media, religion, education, commerce, and art; it has formed the foundation of civilizations, promoting revolutions and restoring stability. One has only to look at history's greatest press run, which produced 6.5 billion copies of Mao zhuxi yulu, Quotations from Chairman Mao Tse-tung (Zedong)--which doesn't include editions in 37 foreign languages and in braille--to appreciate the...

A city of tropical heat, ramshackle beauty, and its very own cadence--a city that always surprises--Havana is brought to pulsing life by New York Times bestselling author Mark Kurlansky.

Award-winning author Mark Kurlansky presents an insider's view of Havana: the elegant, tattered city he has come to know over more than thirty years. Part cultural history, part travelogue, with recipes, historic engravings, photographs, and Kurlansky's own pen-and-ink drawings throughout, Havana celebrates the city's singular music, literature, baseball, and food; its five...

An unlikely world history from the bestselling author of Cod and The Basque History of the World

In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired...