Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English? Matt Siegel sets out “to uncover the hidden side of everything we put in our mouths”. Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities.

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.

For centuries, skeptical foreigners - and even millions of Americans - have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.

Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Epicure Jean-Anthelme Brillat-Savarin said it best: "Gastronomy governs the whole life of man."

No single invention epitomizes the Victorian era more than the black cast-iron range. Aware that the 21st-century has reduced it to a quaint relic, Ruth Goodman was determined to prove that the hot coal stove provided so much more than morning tea: It might even have kick-started the Industrial Revolution. Wielding the wit and passion seen in How to Be a Victorian, Goodman traces the tectonic shift from wood to coal in the mid-16th century - from sooty trials and errors during the reign of Queen Elizabeth I to the totally smog-clouded reign of Queen Victoria.

Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity.

While plenty of entertaining books have been written about the history of alcohol and other intoxicants, none have offered a comprehensive, convincing answer to the basic question of why humans want to get high in the first place. Drunk elegantly cuts through the tangle of urban legends and anecdotal impressions that surround our notions of intoxication to provide the first rigorous, scientifically grounded explanation for our love of alcohol.

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.

In this sweeping history of the ancient Near East, Amanda Podany takes listeners on a gripping journey from the creation of the world's first cities to the conquests of Alexander the Great. The book is built around the life stories of many ancient men and women, from kings, priestesses, and merchants to brickmakers, musicians, and weavers. Their habits of daily life, beliefs, triumphs, and crises, and the changes that people faced over time are explored through their own written words and the buildings, cities, and empires in which they lived.

From Haifa, Israel, to Cape Town, South Africa, Chinese entrepreneurs and restaurateurs have brought delicious Chinese food across the globe. Unraveling a complex history of cultural migration and world politics, Cheuk Kwan describes a fascinating story of culture and place, ultimately revealing how an excellent meal always tells an even better story.

In the latest volume of his celebrated series of Time Traveler's Guides, Ian Mortimer turns to what is arguably the most-loved period in British history—the Regency, or Georgian England. A time of exuberance, thrills, frills, and unchecked bad behavior, it was perhaps the last age of true freedom before the arrival of the stifling world of Victorian morality. At the same time, it was a period of transition. Conveying the sights, sounds, and smells of the Regency period, this is history at its most exciting—the past not as something to be studied, but as lived experience.

Since William the Conqueror, duke of Normandy, crossed the English Channel in 1066 to defeat King Harold II and unite England’s various kingdoms, 41 kings and queens have sat on Britain’s throne. “Shining examples of royal power and majesty alongside a rogue’s gallery of weak, lazy, or evil monarchs,” as Tracy Borman describes them in her sparkling chronicle, Crown & Sceptre.

In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.

Anne Boleyn may be best known for losing her head, but as Tudor expert Tracy Borman reveals in a book that recasts British history, her greatest legacy lies in the path-breaking reign of her daughter, Elizabeth.

The Potlikker Papers tells the story of food and politics in the South over the last half century. Beginning with the pivotal role of cooks in the civil rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food.

No single invention epitomizes the Victorian era more than the black cast-iron range. Aware that the 21st-century has reduced it to a quaint relic, Ruth Goodman was determined to prove that the hot coal stove provided so much more than morning tea: It might even have kick-started the Industrial Revolution. Wielding the wit and passion seen in How to Be a Victorian, Goodman traces the tectonic shift from wood to coal in the mid-16th century - from sooty trials and errors during the reign of Queen Elizabeth I to the totally smog-clouded reign of Queen Victoria.

Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. An Edible History of Humanity is a pithy, entertaining account of how a series of changes---caused, enabled, or influenced by food---has helped to shape and transform societies around the world.

Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories.

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.

In this intimate history of the extraordinary Black Plague pandemic that swept through the British Isles in 1665, Evelyn Lord focuses on the plague's effects on smaller towns, where every death was a singular blow affecting the entire community. Lord's fascinating reconstruction of life during plague times presents the personal experiences of a wide range of individuals, from historical notables to common folk. The Great Plague brings this dark era to vivid life through stories of loss and survival from those who grieved, those who fled, and those who hid to await their fate.

Michael Ruhlman, author of best-selling books about professional cooking and chefs and best-selling cookbooks with such chefs as Thomas Keller, Eric Ripert, and Michael Symon, turns his reporter's eye and engaging style on himself to answer the question "how on earth did I get here?" In an unlikely and unplanned series of chance connections, and work often motivated primarily by fear of poverty, he managed to carve a unique place for himself in the increasingly obsessive world of restaurants, chefs, and writers.

When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future.

Here at last is a history of England that is designed to entertain as well as inform and that will delight the armchair traveler, the tourist, or just about anyone interested in history. No people have engendered quite so much acclaim or earned so much censure as the English: extolled as the Athenians of modern times, yet hammered for their self-satisfaction and hypocrisy. But their history has been a spectacular one.

In the 18th century, India's share of the world economy was as large as Europe's. By 1947, after two centuries of British rule, it had decreased six-fold. Beyond conquest and deception, the Empire blew rebels from cannons, massacred unarmed protesters, entrenched institutionalized racism, and caused millions to die from starvation. British imperialism justified itself as enlightened despotism for the benefit of the governed, but Shashi Tharoor takes on and demolishes this position, demonstrating how every supposed imperial "gift" was designed in Britain's interests alone.

Somewhere in the dim void between the departure from Britain of the Roman legions at the start of the fifth century and the days of the venerable Bede, the kingdoms of Early Medieval Britain were formed. But by whom? And out of what? Max Adams scrutinises the narrative handed down to us by later historians and chronicles, stripping away the most lurid nonsense about Arthur and synthesising the research of the last 40 years to tease out strands of reality from myth.

On the heels of her triumphant How to Be a Victorian, Ruth Goodman travels even further back in English history to the era closest to her heart, the dramatic period from the crowning of Henry VII to the death of Elizabeth I. Drawing on her own adventures living in re-created Tudor conditions, Goodman serves as our intrepid guide to 16th-century living. Proceeding from daybreak to bedtime, this charming, illustrative work celebrates the ordinary lives of those who labored through the era.

Uncommon Grounds tells the story of coffee from its discovery on a hill in ancient Abyssinia to the advent of Starbucks. In this updated edition of the classic work, Mark Pendergrast reviews the dramatic changes in coffee culture over the past decade, from the disastrous "Coffee Crisis" that caused global prices to plummet to the rise of the Fair Trade movement and the "third-wave" of quality-obsessed coffee connoisseurs.

The twelfth and thirteenth centuries were a time of personal monarchy, when the close friendship or petty feuding between kings and queens could determine the course of history. The Capetians of France and the Angevins of England waged war, made peace, and intermarried. In this lively history, Catherine Hanley traces the great clashes, and occasional friendships, of the two dynasties. Along the way, she emphasizes the fascinating and influential women of the houses—including Eleanor of Aquitaine—and shows how personalities and familial bonds shaped the fate of two countries.

Every age and social strata has its bad eggs, rule-breakers, and nose-thumbers. As acclaimed popular historian and author of How to Be a Victorian Ruth Goodman reveals in her madcap chronicle, Elizabethan England was particularly rank with troublemakers, from snooty needlers who took aim with a cutting "thee" to lowbrow drunkards with revolting table manners. Goodman draws on advice manuals, court cases, and sermons to offer this colorfully crude portrait of offenses most foul.

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.