Think of Cultured: A World History of Cheese as a 10-episode cheese course, or a cheese plate large enough to contain a well-rounded sampling of great cheeses from around the world. Janet Fletcher, a noted food writer and publisher of the Planet Cheese blog, provides deeper (and delectable) insights into a familiar food you only think you know. Included in this Audible Original are peeks at the nine steps of cheesemaking, the 10 most important cheese families, and tips on how to taste cheese with the same refined palate as a professional cheese judge.

In The Taste of Empire, acclaimed historian Lizzie Collingham tells the story of how the British Empire's quest for food shaped the modern world. Told through 20 meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world.

Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.

Sixteen hundred years ago Britain left the Roman Empire and swiftly fell into ruin. Grand cities and luxurious villas were deserted and left to crumble, and civil society collapsed into chaos. Into this violent and unstable world came foreign invaders from across the sea, and established themselves as its new masters. The Anglo-Saxons traces the turbulent history of these people across the next six centuries. It explains how their earliest rulers fought relentlessly against each other for glory and supremacy, and then were almost destroyed by the onslaught of the vikings.

The ordeal of the whaleship Essex was an event as mythic in the nineteenth century as the sinking of the Titanic was in the twentieth. In 1819 the Essex left Nantucket for the South Pacific with 20 crew members aboard. In the middle of the South Pacific the ship was rammed and sunk by an angry sperm whale. The crew drifted for more than 90 days in three tiny whaleboats, succumbing to weather, hunger, and disease and ultimately turning to drastic measures in the fight for survival.

Most Americans dismiss George III as a buffoon - a heartless and terrible monarch with few, if any, redeeming qualities. The best-known modern interpretation of him is Jonathan Groff's preening, spitting, and pompous take in Hamilton, Lin-Manuel Miranda's Broadway masterpiece. But this deeply unflattering characterization is rooted in the prejudiced and brilliantly persuasive opinions of 18th-century revolutionaries. After combing through hundreds of thousands of pages of never-before-published correspondence, award-winning historian Andrew Roberts has uncovered the truth.

In Montparnasse begins on the eve of the First World War and ends with the 1936 unveiling of Dalí’s Lobster Telephone. As those extraordinary years unfolded, the Surrealists found ever more innovative ways of exploring the interior life, and asking new questions about how to define art. In Montparnasse recounts how this artistic revolution came to be amidst the salons and cafés of that vibrant neighborhood.

Probationary constable Peter Grant dreams of being a detective in London's Metropolitan Police. Too bad his superior plans to assign him to the Case Progression Unit, where the biggest threat he'll face is a paper cut. But Peter's prospects change in the aftermath of a puzzling murder, when he gains exclusive information from an eyewitness who happens to be a ghost. Peter's ability to speak with the lingering dead brings him to the attention of Detective Chief Inspector Thomas Nightingale....

This is a fun but respectful (and very comprehensive) guide to everything you ever wanted to know about wine from the creator and host of the popular podcast Wine for Normal People, described by Imbibe magazine as "a wine podcast for the people". More than 60,000 listeners tune in every month to learn a not-snobby wine vocabulary, how and where to buy wine, how to read a wine label, how to smell, swirl, and taste wine, and so much more!

From the cassoulet that won a war to the crêpe that doomed Napoleon, from the rebellions sparked by bread and salt to the new cuisines forged by empire, the history of France is intimately entwined with its gastronomic pursuits. A witty exploration of the facts and legends surrounding some of the most popular French foods and wines by a French cheesemonger and an American academic, A Bite-Sized History of France tells the compelling and often surprising story of France from the Roman era to modern times.

"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance.

From farmer Joel Salatin's point of view, life in the 21st century just ain't normal. In Folks, This Ain't Normal, he discusses how far removed we are from the simple, sustainable joy that comes from living close to the land and the people we love.

Bill Bryson and his family live in a Victorian parsonage in a part of England where nothing of any great significance has happened since the Romans decamped. Yet one day, he began to consider how very little he knew about the ordinary things of life as he found it in that comfortable home. To remedy this, he formed the idea of journeying about his house from room to room to “write a history of the world without leaving home.”

Delicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them.

The Story of the Country House is an authoritative and vivid account of the British country house, exploring how they have evolved with the changing political and economic landscape. Clive Aslet reveals the captivating stories behind individual houses, their architects, and occupants and paints a vivid picture of the wider context in which the country house in Britain flourished and subsequently fell into decline before enjoying a renaissance in the 21st century.