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Recreational Vehicle Cookbook
by Charlotte DawsonIn her RECREATIONAL VEHICLE COOKBOOK Charlotte Dawson has collected some of the favorite recipes of fascinating people she and her husband have met on their travels throughout the United States. While most of the recipes lend themselves beautifully to recreational cooking because of their simplicity they are far from commonplace. Molasses pie, Sabattus stew, swamp cabbage, corn custard, Johnny Johnson's chili concoction and recipes from the Ladies' Auxiliary of the Hatteras Volunteer Fire Department are only a sampling of the many, many unusual recipes you will find between theese covers. Mrs. Dawson has organized her cookbook into regions of America. Represented are New England, the Middle Atlantic States, Southeast, Pacific Northwest and the Southwest. Also included are a host of recipes that are delicious just about everywhere.
Red & White: An unquenchable thirst for wine
by Oz ClarkeWith Red & White, Oz Clarke has reinvented wine writing. This is a book to read for pleasure, rather than merely refer to. Combining fast-paced witty memoir with passionately opinionated guide, Oz pops the cork on his life-long love affair with wine.The best loved wine communicator of our time, Oz Clarke is the guest you want at your table, the person to select the wine, and the ideal drinking companion. He explains how, why & where he fell in love with wine; he explains the essentials of how wine is grown and made today; then takes you into the world's wine regions and introduces you to the wines he loves. Oz reveals how he tastes wine and how you can enjoy wine whatever the budget. He covers with equal care & attention all categories of wine, from the blue-chip to the most affordable. With Red & White, you are in the hands of the best-informed and the most inspirational guide, and you will pick up, without even trying, a wealth of knowledge that Oz is bursting to share with you. With climate change and the move to organic & sustainable practices, wine is evolving faster than ever before. And hundreds of local grape varieties, until recently facing extinction, are also being rediscovered. There have never been so many brilliant & original wines. To discover them, all you need is a glass in your hand, a sense of adventure, and Oz's Red & White as your companion & inspiration!
Red Carpet Workout
by Jordan Paramor Joe FournierDo you want to shift the bulge and still indulge?Do you want to lose weight, but still have a life?Do you have a big event looming that you need to shape up for - fast?All big stars train for their red carpet moments, now in just 6 weeks, you can train for yours. And still have fun.The Red Carpet Workout, fronted by celebrity and sporting trainer, Joe Fournier, is not just a quick-fix diet, it’s a way of life. The book brings together all the experience, tough love and motivational tips Joe uses to get A-listers into top shape – he will show you how to get fab results, quickly! Losing weight doesn’t have to be all about eating mung beans, and doing stomach crunches - we all know that in the real world no one carries a tupperware box full of carrot sticks. This book will be no-nonsense, fun guide to shaping up and still treating yourself and includes: insider Secrets from A-listers; exercises that tackle specific body parts like “A-List abs” “Oscar arms” and “Bafta bum” and a ‘champagne shape-up’ that allows you to drink and still shift poundsYou can get the hot body you have always wanted – but just been too lazy to make happen.
Red Gold: The Managed Extinction of the Giant Bluefin Tuna
by Jennifer E. TelescaIlluminating the conditions for global governance to have precipitated the devastating decline of one of the ocean&’s most majestic creatures The International Commission for the Conservation of Atlantic Tunas (ICCAT) is the world&’s foremost organization for managing and conserving tunas, seabirds, turtles, and sharks traversing international waters. Founded by treaty in 1969, ICCAT stewards what has become under its tenure one of the planet&’s most prominent endangered fish: the Atlantic bluefin tuna. Called &“red gold&” by industry insiders for the exorbitant price her ruby-colored flesh commands in the sushi economy, the giant bluefin tuna has crashed in size and number under ICCAT&’s custodianship.With regulations to conserve these sea creatures in place for half a century, why have so many big bluefin tuna vanished from the Atlantic? In Red Gold, Jennifer E. Telesca offers unparalleled access to ICCAT to show that the institution has faithfully executed the task assigned it by international law: to fish as hard as possible to grow national economies. ICCAT manages the bluefin not to protect them but to secure export markets for commodity empires—and, as a result, has become complicit in their extermination.The decades of regulating fish as commodities have had disastrous consequences. Amid the mass extinction of all kinds of life today, Red Gold reacquaints the reader with the splendors of the giant bluefin tuna through vignettes that defy technoscientific and market rationales. Ultimately, this book shows, changing the way people value marine life must come not only from reforming ICCAT but from transforming the dominant culture that consents to this slaughter.
Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make With Them
by Diana KuanA hot sauce manifesto focused on homemade Asian chili sauces and delicious dishes to make with them.In this completely unique Asian cookbook, culinary instructor and trained chef Diana Kuan offers a flavorful education in the art of cooking with homemade Asian hot sauces. From Thai Sriracha to Indonesian sambal to Korean gochujang and other fiery favorites, Asian chili sauces have become staples in restaurants and homes across America. They add a palate-pleasing subtle kick or a scorching burn to the stir-fries, appetizers, and noodle dishes so many people love. But until now, these tantalizing flavors haven't been easy to recreate at home with fresh, all-natural ingredients.Kuan offers more than 100 easy-to-follow recipes for nine sauces fundamental to Asian cooking, along with a "Know Your Chili Pepper" chart so you can easily shop for the ingredients you need and customize the heat level of each sauce. Each chapter then offers recipes incorporating each spicy sauce, broadening the range of Asian dishes you can cook at home. From Kung Pao Sweet Potatoes and Spicy Beef Bulgogi, to Cumin-Crusted Red Curry Rack of Lamb, and even Sriracha Sea Salt Brownies, Red Hot Kitchen is packed with enticing recipes you'll want to cook right now.
Red Hot Velvet murder (Frosted Love cozy Mysteries #32)
by Summer PrescottAll good things must come to an end. But Fortunately, the story of these characters doesn't have to end just yet. This is the book that was supposed to be the Final book in the series revolving around Missy Beckett, a cupcake baker, and her hunky hubby Detective Chas Beckett, but due to popular demand, the saga continues. Series 2--The INNcredibly Sweet Series Series 3--Cupcakes in Paradise Series Series 4--Calgon Chronicles In this last book of the Frosted Love series, characters are Faced with heart-wrenching decisions, and lives are changed, all with the backdrop of a mysterious murder, of course! If you haven't read the previous 32 books, this can be read as a standalone, but if you want a bigger picture, give the whole series a try! Come join the cast of Calgon characters in the next phase of their journey... if you dare! Cupcake recipe included.
Red Light, Green Light, Eat Right: The Food Solution That Lets Kids Be Kids
by Joanna DolgoffChildhood obesity has reached epidemic proportions: More than 18 million American children are considered obese and are at risk for health problems. In fact, today's generation of kids may be the first to experience shorter life spans than their parents. Leading pediatrician Dr. Joanna Dolgoff's Red Light, Green Light, Eat Right teaches kids how to make healthy choices based on the principles of the traffic light: green light foods are nutritious, yellow light foods are eaten in moderation, and red light foods are occasional treats. The program, which has a proven 96 percent success rate, can be tailored to suit any child's age, gender, and weight goals. Snacks and meals are designed to ensure that kids get the nutrients they need to not only lose or maintain weight, but to grow strong, healthy bodies. Complete with sample menus, recipes, and an index of more than 1,000 color-coded foods, Red Light, Green Light, Eat Right provides a practical solution for one of the biggest health crises facing America's children.
Red Meat Republic: A Hoof-to-Table History of How Beef Changed America (Histories Of Economic Life Ser. #3)
by Joshua SpechtHow beef conquered America and gave rise to the modern industrial food complexBy the late nineteenth century, Americans rich and poor had come to expect high-quality fresh beef with almost every meal. Beef production in the United States had gone from small-scale, localized operations to a highly centralized industry spanning the country, with cattle bred on ranches in the rural West, slaughtered in Chicago, and consumed in the nation’s rapidly growing cities. Red Meat Republic tells the remarkable story of the violent conflict over who would reap the benefits of this new industry and who would bear its heavy costs.Joshua Specht puts people at the heart of his story—the big cattle ranchers who helped to drive the nation’s westward expansion, the meatpackers who created a radically new kind of industrialized slaughterhouse, and the stockyard workers who were subjected to the shocking and unsanitary conditions described by Upton Sinclair in his novel The Jungle. Specht brings to life a turbulent era marked by Indian wars, Chicago labor unrest, and food riots in the streets of New York. He shows how the enduring success of the cattle-beef complex—centralized, low cost, and meatpacker dominated—was a consequence of the meatpackers’ ability to make their interests overlap with those of a hungry public, while the interests of struggling ranchers, desperate workers, and bankrupt butchers took a backseat. America—and the American table—would never be the same again.A compelling and unfailingly enjoyable read, Red Meat Republic reveals the complex history of exploitation and innovation behind the food we consume today.
Red Truck Bakery Cookbook: Gold-Standard Recipes from America's Favorite Rural Bakery
by Nevin Martell Brian NoyesA charming bakery cookbook with 85 southern baking recipes for favorites like cookies, cakes, pies, and more to make every day delicious—from breakfast to dessert. Nestled on Main Street among the apple orchards and rolling hills of rural Virginia, Red Truck Bakery is beloved for its small town feel and standout baked goods. Red Truck Bakery Cookbook is your one-way ticket to making these crowd-pleasing confections at home. Full of fresh flavors, a sprinkle of homespun comfort, and a generous pinch of Americana, the recipes range from Southern classics like Flaky Buttermilk Biscuits and Mom’s Walnut Chews, to local favorites like the Shenandoah Apple Cake and Appalachian Pie with Ramps and Morels. Between the keepsake recipes are charming stories of the bakery’s provenance and 75 gorgeous photographs of evocative landscapes and drool-worthy delectables. These blue-ribbon desserts and anytime snacks are sure to please! “I like pie. That’s not a state secret… I can confirm that the Red Truck Bakery makes some darn good pie.”—President Barack Obama
Red Velvet Cupcake Murder (A Hannah Swensen Mystery #16)
by Joanne Fluke&“If your reading habits alternate between curling up with a good mystery or with a good cookbook, you ought to know about Joanne Fluke.&”—Charlotte Observer This summer has been warmer than usual in Lake Eden, Minnesota, and Hannah Swensen is trying to beat the heat both in and out of her bakery kitchen. But she&’s about to find out the hard way that nothing cools off a hot day like a cold-blooded murder. At the grand opening of a local hotel, a police department employee nearly dies falling from a penthouse—and then another woman, with whom Hannah has a less-than-friendly relationship, winds up dead. Hannah is the prime suspect—and to clear her own name, she&’s got to find out who iced the victim…Features cookie and dessert recipes from The Cookie Jar, including Red Velvet Surprise Cupcakes and Chocolate Covered Peanut Cookies! &“Culinary cozies don't get any tastier than this winning series.&”—Library Journal &“Loaded with mouthwatering recipes and clever plotting, the latest Hannah Swensen mystery delights.&”—RT Book Reviews
Red Velvet Underground: A Rock Memoir, with Recipes
by Freda Love Smith“Not only a rock memoir and recipe book but also a poignant work of personal self-discovery and the challenges yet joys of parenting.” —Huffington PostPart memoir, part cookbook, and all rock and roll, Red Velvet Underground tells the story of how musician Freda Love Smith’s indie-rock past grew into her family—and food-centric present.Smith, born in Nashville and raised in Indiana, is best known as the drummer and co-founder of bands such as the Boston-based Blake Babies, Antenna, and the Mysteries of Life. Red Velvet Underground is loosely framed around cooking lessons Smith gave to her eldest son, Jonah, before he left for college. Smith compares her son’s experiences to her own—meeting Juliana Hatfield and starting the Blake Babies, touring in Evan Dando’s hand-me-down station wagon, and crashing with Henry Rollins, who introduced the band to local California fare—all while plumbing the deeper meanings behind the role of food, cooking, and family.Interspersed throughout these stories are forty-five flexitarian recipes—mostly, but not exclusively, vegetarian—such as red pepper-cashew spread, spinach and brazil nut pesto, and vegan strawberry-cream scones. Throughout the book, Smith reveals how food, in addition to music, has evolved into an important means for creativity and improvisation. Red Velvet Underground is an engaging exploration of the ways food and music have informed identity through every stage of one woman’s life.“These are sweet, unsentimental scenes from the ever-evolving life of a woman of many shifting and balancing roles: mother, wife, drummer, student, teacher, friend, daughter, food enthusiast. It’s all tied together with tantalizing recipes that have been lovingly improvised and tweaked into a life-affirming doneness.” —Juliana Hatfield, musician
Red Velvet and Chocolate Heartache
by Harry EastwoodDELICIOUS WHEAT-FREE CAKES THAT WILL REVOLUTIONISE YOUR BAKINGHarry Eastwood loves cake: from light, fluffy Victoria Sponge to dark and delicious Forbidden Chocolate Brownies. In Red Velvet & Chocolate Heartache, she has fiddled, tweaked and thought outside the box to pioneer a way of bringing exquisite cakes that remain natural and healthy into our everyday lives - by introducing ingredients from the vegetable garden. Ginger Sticky Toffee Pudding made with parsnip, or Orange Squash Cupcakes made with butternut squash are bound to amuse and delight your tastebuds. In this spirited cookery book, Harry shares her baking secrets and practical knowledge as a cook and as a food writer to prove that it is possible to have your cake and eat it.
Red Velvet and Chocolate Heartache - Bite Sized Edition
by Harry EastwoodThe ultimate feel-good book full of delicious and original cake recipes from the star of Cook Yourself ThinHarry Eastwood loves cake: from light, fluffy Victoria Sponge to dark and delicious Forbidden Chocolate Brownies. In Red Velvet & Chocolate Heartache, she has fiddled, tweaked and thought outside the box to pioneer a way of bringing exquisite cakes that remain natural and healthy into our everyday lives - by introducing ingredients from the vegetable garden. Coffee and Walnut Courage Cake made with carrot, or Orange Squash Cupcakes made with butternut squash are bound to amuse and delight your tastebuds. In this spirited cookery book, Harry shares her baking secrets and practical knowledge as a cook and as a food writer to prove that it is possible to have your cake and eat it.
Red or Green: New Mexico Cuisine
by Clyde W. CaseyWinner of the 2008 New Mexico Book Award for Best CookbookChile is the heart and soul of New Mexican cuisine and in restaurants across the state visitors are asked, &“Red or green?&” Diners have strong opinions on which color best complements a dish, so much so that in 1999 &“Red or Green?&” was adopted as the official state question.In Red or Green, Casey invites readers to experience the bold flavors of southwestern cooking in their own homes. The cookbook introduces various types of chile peppers and how to select, handle, and incorporate them into everyday cooking. Also included are a guide to New Mexico wines and wineries, a glossary, and information on high altitude cooking and where to buy chiles and chile products. With more than two hundred recipes centering on chile cuisine, Red or Green offers an enticing exploration of the traditional and the exotic in New Mexican fare.
Red, White, and 'Que: Farm-Fresh Foods for the American Grill
by Karen Adler Judith FertigThis new title from the authors of The Gardener and the Grill is backyard grilling like never before, with an emphasis on the fruits and vegetables usually neglected in favor of steak or barbecued chicken. Each recipe makes the most of seasonal American ingredients and flavors like bourbon, bacon, blackberries, country ham, maple syrup, pomegranates, craft beer, pecans, and sweet onions. In the winter, you can make Ember-Roasted Brussels Sprouts basted with browned butter or Barbecuer's White Bean Cassoulet, and in the warmer months, Planked Chicken Breasts with Chile Lime Sofrito, Root Beer Ribs, and Grilled Banana Splits. And with inventive techniques such as ember roasting and flavored wood smoke, each recipe is perfect for date nights, family dinners, and tailgate parties. Celebrate the magic of flame-kissed food on the grill all year round, with vegetables straight from the American garden.
Redemption Bar: Alcohol-free cocktails with benefits
by Catherine Salway Andrea WatersAlcohol-free drinks have never been more glamorous thanks to this stunning new book by Andrea Waters and Catherine Salway. Redemption Bar will introduce you to a refreshing new take on alcohol-free drinks and innovative, healthy bar snacks. Learn how to make delicious, guilt-free cocktails and tasty canapés that will dazzle your guests and delight your taste buds.Packed with nutritious recipes, Redemption Bar has something for everyone, with a variety of vegan, low sugar and gluten-free recipes available.Quirky, alcohol-free cocktail recipes include: Lychee and Yuzu Martinis, Pineapple Margaritas, and Strawberry & Mango Daiquiris. The book also offers a range of delicious canapés for light snacks and entertaining, from Slow-roasted Activated Almonds to Miso Glazed Baby Aubergine Skewers.
Redesigning 50
by Oz GarciaWhen you reach middle age, what does it take to turn back the hands of time and regain the youthful vitality of your younger years? Top nutritionist and health authority Oz Garcia offers definitive guidance in his information-packed Redesigning 50. You'll discover what Oz calls "the New 50": a fitter, healthier, better-looking middle age than you ever imagined possible. Oz explains how to take advantage of the finest that science and artistry can offer--without going under the knife. Drawing on the foremost expert opinions in health and beauty, Oz offers the latest information about diet and nutrition, exercise, skin and body care, hormones, stress reduction, dental and cosmetic treatments, and the new nutraceuticals--giving readers the tools to look younger and feel better than they have in years. You'll learn how to implement "the New 50 Fusion Plan," Oz's simple yet powerful fusion of "efficiency foods" with the healthy dietary traditions of Japan and the Mediterranean. You'll learn safe detox plans from experts Adina Niemerow and Roni DeLuz, hair how-to from Joel Warren and Edward Tricomi of Warren-Tricomi and Frédéric Fekkai, culinary insights from renowned chef David Bouley, spa secrets from the Golden Door and others, beauty advice and makeup tips from Bruce Dean, skin-care savvy from Dr. Nicholas Perricone and rejuvenation techniques from Dr. Lisa Zdinak and Dr. Lisa Airan, exercise insights from David Barton of David Barton Gyms, and fitness assessments from Suzanne Meth of Equinox Fitness Clubs, among others. Oz pulls it all together with his decades of experience into an enlightened, effective approach to antiaging. Hundreds of Oz's clients--women and men from across the country--have found success under his supervision. The powerful results are documented in candid accounts, from the busy company executive to the harried parent. Their antiaging success stories inspire and motivate readers to begin their own journey. The result? Middle age has never looked or felt so good!
Redox-Genome Interactions in Health and Disease (Oxidative Stress and Disease #Vol. 10)
by Jürgen Fuchs Maurizio PoddaAt the nexus of advances in molecular genetics and findings in redox biology, this volume elaborates on the dynamics governing cellular redox states and aggregates the body of evidence linking oxidative stress and redox modulation with a host of monogenetic and polygenetic diseases.
Reducing High Blood Pressure for Beginners: A Cookbook for Eating and Living Well
by Kim LarsonTake heart—controlling your blood pressure is easy with this beginner's cookbook.If you've been diagnosed with high blood pressure, changing the way you eat can make all the difference. Reducing High Blood Pressure for Beginners can help you manage—or even prevent—hypertension through delicious, nutritious recipes that you can cook at home with ease.Join the millions of Americans who have lowered their blood pressure through the DASH diet (Dietary Approaches to Stop Hypertension). Reducing High Blood Pressure for Beginners can transform your health and well-being with time-saving, budget-friendly meals you'll love: Fireside Beef Stew, 30-Minute Marinara, and Chicken Curry in a Hurry, to name a few.Inside this essential blood pressure cookbook you'll find:Beginners welcome—This hypertension-centric cookbook is perfect for beginners who are starting the path to better living.Savor the flavor—These pages are packed with 75 quick, easy recipes—including meat dishes, vegetarian dishes, and even gluten-free dishes—that taste great and help lower blood pressure long-term.Get the facts—Clear, easy-to-understand medical information about causes, treatments, and the impact of lifestyle changes will help guide you on your way to improved health.Now you can control your blood pressure and enjoy delicious food at the same time.
Reefer Wellness: Understanding Cannabis Science, Culture, and Medicine
by Dr. Riley KirkAre you canna-curious? Put aside the stigma and discover the powerful potential of weed.For centuries, the marijuana plant has been revered for its healing properties, but it&’s also been criminalized, abused, and misunderstood. Although cannabis is now legal in much of the United States, many people are still confused about how to access it and unsure about how to use it safely and effectively. Enter Reefer Wellness, an all-encompassing guide to cannabis from scientist and researcher, Dr. Riley Kirk.With colorful illustrations and everyday language, Reefer Wellness challenges the stereotypes about pot use and breaks down the complexities of cannabis for anyone who&’s ever wondered if weed could help them relax or relieve chronic ailments. Whether you&’re an everyday user or just starting out on your healing journey with cannabis, you&’ll find answers to your questions and science-backed evidence to support your use. In it, you&’ll get:An introduction to the endocannabinoid system (ECS), the powerful regulatory system in the human body that controls everything from hunger signals to painA clear, visual explanation of how the molecular components of cannabis interact with the ECS, making it a uniquely powerful tool for healingGuidance on how to consume cannabis, including the pros and cons of different delivery systems and how to customize your dosageAn overview of ailments that can be addressed with cannabis, such as chronic pain, sleep disorders, and insomniaTips for minimizing the side effects of marijuana use, like munchies, bloodshot eyes, and cottonmouthLet Reefer Wellness jumpstart your deep and meaningful journey into the wonderful and nuanced world of modern cannabis and get ready to unlock its incredible healing potential.
Reel Food: Essays on Food and Film
by Anne L. BowerFirst published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.
Refeições para Panela de Pressão
by Sarah Sophia Selma Regina da SilvaRefeições para Panela de Pressão por Sarah Sophia 30 Refeições Rápidas e Deliciosas para a Sua Panela de Pressão Que A Sua Família Vai Adorar Refeições para Panela de Pressão The Essential Kitchen Series, Livro 17 Passe menos tempo na cozinha, tenha uma alimentação mais saudável e economize comendo em casa mais vezes! Você sabe que pode preparar uma refeição em uma panela de pressão de maneira rápida e fácil, mas quantas vezes você a usa? O problema é a falta de receitas práticas e caseiras. O The Essential Kitchen Series muda esse pensamento apresentando o livro Refeições para Panela de Pressão. Divirta-se com essas 30 receitas rápidas e fáceis que vão transformar uma noite na cozinha em uma noite com a sua família. Prepare refeições deliciosas, nutritivas, que dão água na boca, com praticidade e sem fazer muita bagunça. Tenha uma refeição pronta na metade do tempo Usar a panela de pressão para preparar uma refeição completa talvez seja uma das maneiras mais fáceis de cozinhar. Os ingredientes são preparados com antecedência, colocados na panela por um tempo determinado e ela faz o resto. Parece simples demais? SIM! E este é o objetivo. Existe um número ilimitado de combinações saborosas. Aprendendo as 30 receitas fáceis deste livro, você vai deixar sua família e amigos admirados com suas próprias "criações". Não tem como errar com essas receitas maravilhosas. Não existe nada mais fácil Realmente, poucas coisas na vida são tão fáceis de fazer quanto se imagina. Esse é o caso quando você usa uma panela de pressão. Neste livro de receitas excepcionalmente simples, você vai aprender a tirar o máximo de proveito do seu tempo, usando esse utensílio de cozinha incrível. Aprenda o que milhares de pessoas já descobriram: existe uma maneira fácil e rápida de impressionar sua família na hora do jantar e amigos em coquetéis
Refined Tastes: Sugar, Confectionery, and Consumers in Nineteenth-Century America (The Johns Hopkins University Studies in Historical and Political Science #120)
by Wendy A. WolosonAmerican consumers today regard sugar as a mundane and sometimes even troublesome substance linked to hyperactivity in children and other health concerns. Yet two hundred years ago American consumers treasured sugar as a rare commodity and consumed it only in small amounts. In Refined Tastes: Sugar, Confectionery, and Consumers in Nineteenth-Century America, Wendy A. Woloson demonstrates how the cultural role of sugar changed from being a precious luxury good to a ubiquitous necessity. Sugar became a social marker that established and reinforced class and gender differences.During the eighteenth and early nineteenth centuries, Woloson explains, the social elite saw expensive sugar and sweet confections as symbols of their wealth. As refined sugar became more affordable and accessible, new confections—children's candy, ice cream, and wedding cakes—made their way into American culture, acquiring a broad array of social meanings. Originally signifying male economic prowess, sugar eventually became associated with femininity and women's consumerism. Woloson's work offers a vivid account of this social transformation—along with the emergence of consumer culture in America.
Refined Tastes: Sugar, Confectionery, and Consumers in Nineteenth-Century America (The Johns Hopkins University Studies in Historical and Political Science #120)
by Wendy A. WolosonA look at sugar in 19th-century American culture and how it rose in popularity to gain its place in the nation’s diet today.American consumers today regard sugar as a mundane and sometimes even troublesome substance linked to hyperactivity in children and other health concerns. Yet two hundred years ago American consumers treasured sugar as a rare commodity and consumed it only in small amounts. In Refined Tastes: Sugar, Confectionery, and Consumers in Nineteenth-Century America, Wendy A. Woloson demonstrates how the cultural role of sugar changed from being a precious luxury good to a ubiquitous necessity. Sugar became a social marker that established and reinforced class and gender differences.During the eighteenth and early nineteenth centuries, Woloson explains, the social elite saw expensive sugar and sweet confections as symbols of their wealth. As refined sugar became more affordable and accessible, new confections—children’s candy, ice cream, and wedding cakes—made their way into American culture, acquiring a broad array of social meanings. Originally signifying male economic prowess, sugar eventually became associated with femininity and women’s consumerism. Woloson’s work offers a vivid account of this social transformation—along with the emergence of consumer culture in America.“Elegantly structured and beautifully written . . . As simply an explanation of how Americans became such avid consumers of sugar, this book is superb and can be recommended highly.” —Ken Albala, Winterthur Portfolio“An enlightening tale about the social identity of sweets, how they contain not just chewy centers but rich meanings about gender, about the natural world, and about consumerism.” —Cindy Ott, Enterprise and Society
Reflections of a Wine Merchant: On a Lifetime in the Vineyards and Cellars of France and Italy
by Neal I. RosenthalA leading importer of limited-production wines of character and quality takes us on an intimate tour through family-owned vineyards in France and Italy and reflects upon the last three decades of controversy, hype, and change in the world of wineIn the late 1970s, Neal I. Rosenthal set out to learn everything he could about wine. Today, he is one of the most successful importers of traditionally made wines produced by small family-owned estates in France and Italy. Rosenthal has immersed himself in the culture of Old World wine production, working closely with his growers for two and sometimes three generations. He is one of the leading exponents of the concept of "terroir"—the notion that a particular vineyard site imparts distinct qualities of bouquet, flavor, and color to a wine. In Reflections of a Wine Merchant, Rosenthal brings us into the cellars, vineyards, and homes of these vignerons, and his delightful stories about his encounters, relationships, and explorations—and what he has learned along the way—give us an unequaled perspective on winemaking tradition and what threatens it today.Rosenthal was featured in the documentary film Mondovino and is one of the more outspoken figures against globalization, homogenization, and the "critic-ization" of the wine business. He was also a major subject in Lawrence Osborne's The Accidental Connoisseur. His is an important voice in defense of the individual and the artisanal, and their contribution to our quality of life.