Wyniki wyszukiwania:

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...

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...

An unexpected, energetic look at world history on sea and land from the bestselling author of Salt and The Basque History of the World
Cod, Mark Kurlansky's third work of nonfiction and winner of the 1999 James Beard Award, is the biography of a single species of fish, but it may as well be a world history with this humble fish as its recurring main character. Cod, it turns out, is the reason Europeans set sail across the Atlantic, and it is the only reason they could. What did the Vikings eat in icy Greenland and on the five expeditions to America recorded...

Gloucester, Massachusetts, America's oldest fishing port, is defined by the culture of commercial fishing. But the threat of over-fishing, combined with climate change and pollution, is endangering a way of life, not only in Gloucester but in coastal cities all over the world. And yet, according to Kurlansky, it doesn't have to be this way. Engagingly written and filled with rich history, delicious anecdotes, colorful characters, and local...