Like wine lovers who dream of traveling to Bordeaux or beer enthusiasts with visions of the breweries of Belgium, bourbon lovers plan their pilgrimages to Kentucky. Some of the most famous distilleries are tucked away in the scenic Bluegrass region, which is home to nearly seventy distilleries and responsible for 95 percent of all of America's bourbon production. Locals and tourists alike continue to seek out the world's finest whiskeys in Kentucky as interest in America's only native spirit continues to grow. In Kentucky Bourbon Country, now in its third edition, Susan Reigler offers updated, essential information and practical advice to anyone considering a trip to the state's distilleries (including the state's booming craft distillery sector) or the restaurants and bars on the Urban Bourbon Trail. Featuring more than two hundred full-color photographs and a bourbon glossary, the book is organized by region and provides valuable details about the Bluegrass - including attractions near each distillery and notes on restaurants, lodging, shopping, and seasonal events in Kentucky's beautiful historic towns. In addition to providing knowledge about each point of interest, Kentucky Bourbon Country weaves in little-known facts about the region's best-kept secrets, such as the historic distillery used as a set in the movie Stripes and the fates of used bourbon barrels. Whether you're interested in visiting the place where your favorite bourbon is made or hoping to discover exciting new varieties, this handy and practical guide is the key to enjoying the best of bourbon.

Who could imagine that finding a suitable pair of football boots would prove almost impossible for women and girls in the 1970s?The focus of the women’s liberation movement was fought in the streets, in universities, in workplaces and in the home. We add the football field to these sites of protest and empowerment for individual women. We follow the Australian and New Zealand national players – schoolgirls, factory workers, university graduates and professionals – as they navigate the male-dominated world of football. This book never shies away from the uncomfortable aspects of their journeys, uncovering stories of vulnerability and strength, sexual harassment as well as sexual awakening, personal vilification as well as celebration, giving voice to a silencing in sport. Written by historian Dr Marion Stell, in collaboration with football identity Heather Reid AM, this enlivened account is told with honesty, pain and humour.

"If Alpe d’Huez was a rigorous climb, with its mathematical progression of tight corners and steep inclines, the Izoard is far more awesome, a rocky wilderness at 7,743 feet, which needs only a few bleached skulls at the roadside to complete its sense of desolation." Geoffrey Nicholson’s The Great Bike Race is universally revered by modern cycling critics as the benchmark English-language volume of the sport and has risen to mythical status. It was the first book in English to tell the entire story of a full tour and truly captivates the reader from start to finish. Nicholson’s classic, vivid descriptions of the racing, the personalities, tactics and intrigues of the 1976 race are rotated with insightful thematic chapters where he lifts the lid on the broader culture and lengthy traditions of cycling’s most famous race and the greatest annual sports event in the world.

In the fourth part of The Schliemann Diaries we follow Heinrich Schliemann, the famous 19th century trader, traveller and archaeologist, on his travels through Spain in 1859. The original diary was written mainly in Spanish with a small portion in Arabic. This publication contains an introduction, an English translation and a transcription of the diary. During his third journey to the Orient (1858-1859), Schliemann fell in love with a Canadian girl. Since he was already married, this love was doomed from the start but it made Schliemann far from happy when he returned home to St. Petersburg. He found it impossible to remain with his Russian wife and decided to cheer himself up by taking a trip through Spain.In this diary we see Spain through the eyes of a wealthy tourist who is not afraid of some discomfort. Alongside some melancholy thoughts about his hopeless love for the young Canadian, he keeps his eyes wide open for the attractions of the Spanish girls who are, according to him, the most beautiful in the world.Heinrich Schliemann (1822-1890) was a shrewd trader and in later life one of the most famous archaeologist of the 19th century. He not only discovered "the legendary city of Troy" and the golden masks of Mycenae, but was also a pioneer in the prehistoric archaeology of Turkey and Greece. Before he became one of the fathers of Archaeology, he travelled the world and recorded his experiences in several diaries. In this series, all Schliemann's travel diaries will be made available to a wider public by means of a transcription, an English translation and an introduction. These publications will present a new image of the trader, traveller and archaeologist Heinrich Schliemann and the world in which he lived.

In 1943 The West Point basketball team, the Cadets, had only managed a 5-10 record, and for the 1944 season coach Ed Kelleher’s hopes in reversing Army’s fortunes rested on his five starters. They consisted of three seniors – team captain “Big Ed” Christl, John “Three Star” Hennessey, and class president Bobby Faas – and two juniors, Dale Hall and Doug Kenna. At the academy, Kelleher molded his cadets into a new kind of team, and, as the new season opened in January of 1944, Kelleher’s strategy paid handsome dividends. By the end of January, West Point was 6-0; by the end of February, the team boasted a 13-0 record. Of course, during those weeks, it only took a glance at the newspaper headlines to be reminded that there were far bigger contests than intercollegiate basketball afoot in the winter of 1944. The cadets would not be able to play in the NIT or NCAA national tournaments for a likely national championship. The world was at war, and the U.S. Army needed its finest on the front line more than on the court. Just after their incredible basketball battles ended, the three seniors were about to enter other battles. Hennessey endured months of front-line fighting, battling from the waist-deep snow of Alsatian forests to the bombed-out rubble of German cities. Christl, a fearless forward observer for his field artillery battalion, made it all the way to Austria, where he would lose his life in the final week of the war in Europe. Three months later, Faas was shot down over Japan and forced to bail out over the Pacific Ocean. Coach Kelleher would die overseas on his own special assignment with the Army.In the years that followed, the Army's basketball team would never again have a chance to again play in the NCAA tournament and, in the modern era, few remember West Point's perfect 1944 season. Although West Point's home basketball court is named the Edward C. Christl Arena, and the National Invitational Tournament's trophy is named after his coach, Edward A. Kelleher, too few people fully appreciate why. But after reading Their Greatest Season, they will.

Much has been written on marine fishing and for the migratory eel and salmon. Less attention has focused on the obligate freshwater species, primarily the native pike, perch, cyprinids and introduced species of which the most significant is carp. Their exploitation by man has changed from food to sport more dramatically in England and the British Isles than in Europe. They have also been used as elite statements, symbols of lineage, in religion and art. Much of the early evidence is confined to fish bones from archaeological sites and indicators of diet from isotopic analyses of human bones. From the Medieval period these data sources are increasingly complemented and ultimately superseded by documentary sources and material culture. The bones are relatively few from prehistoric contexts and mostly food waste. In the Mesolithic the bones are largely marine from middens on Scottish coasts, while early farmers apparently ate few fish of any type. Examples from European prehistoric sites demonstrate other cultural attitudes to fish. Both marine and freshwater fish bones are more numerous from Roman sites. There are regional and site type differences, but Roman influence appears to have increased fish consumption, though obligate freshwater species remain relatively few. The first evidence is seen for fishponds, probably ornamental. Angling was a noted sport elsewhere in the Empire, but there is no evidence in Britain. In Saxon England the exploitation and management of waterways and the beginnings of the privatization of the landscape, included enclosure of waters as fish stores. This previewed an elite practice of the Medieval period in which landscape features and documentary evidence demonstrate the importance of pond systems among a small section of elite medieval society and for whom these fish were an important part of feast and fast food and gift exchange. However quantitatively marine fish had dominated the fish supply from the late 10th century. The first documentary evidence for freshwater angling in England appears in the Medieval period, revealing an established sport through an oral tradition. The arrival of the common carp, in the 14th century, marks a change in pond culture, it soon became the favourite fish. By the early modern period freshwater fish are in slow decline on the table, though landscape water features evolve in style. The popularity of angling is reflected in the growing commercialisation of tackle and angling books initially marketed at gentlemen of means. The industrialisation and urbanisation of the 18th and 19th centuries created a new landless, ‘working class’ with whom coarse fishing became synonymous and came to represent a social divide with fly fishing viewed as more elite. Freshwater fish were never to revive as a table fish, but were ever popular as sport. Record carp have become the quest for many specimen anglers practicing catch-and-release, more prevalent in Britain than Europe. The development of coarse angling reflects social and cultural changes in society in England at many levels.

Ever since the definition of the Neolithic Revolution by Vere Gordon Childe, archaeologists have been aware of the crucial importance of food for the understanding of prehistoric developments. Numerous studies have classified and described cooking ware, hearths and ovens, have studied food residues and more recently also stable isotopes in skeletal material. However, we have not yet succeeded in integrating traditional, functional perspectives on nutrition and semiotic approaches (e. g. dietary practices as an identity marker) with current research in the fields of Food Studies and Material Culture Studies. This volume brings together leading specialists in archaeobotany, economic zooarchaeology and palaeoanthropology to discuss practices of food production and consumption in their social dimensions from the Mesolithic to the Early Iron Age in the Balkans, a region with intermediary position between and the Aegean Sea on one side and Central Europe and the Eurasian steppe regions on the other side. The prehistoric inhabitants of the Balkans were repeatedly confronted with foreign knowledge and practices of food production and consumption which they integrated and thereby transformed into their life. In a series of transdisciplinary studies, the contributors shed new light on the various social dimensions of food in a synchronous as well as diachronic perspective. Contributors present a series of case studies focused on themes of social interaction, communal food preparation and consumption, the role of feasting, and the importance and management of salt production.

‘Food Forever’ is more than just another story about the impact of over-exploitation of resources and climate change on the food chain. Dutch chef Lars Charas met with more than sixty scientists and chefs who accepted to share their knowledge and to look for solutions to the challenge of feeding 10 billion of people around the globe without damaging our planet. The book offers facts about current resources, ways to cope with a demand that is set to double within 50 years, new ideas about ingredients, and guidelines to enjoy healthy and sustainable food. Recipes with alternative ingredients, which are already offered at top restaurants, exemplify what tomorrow’s nutritional habits could be. Stories about food and sustainability are seldom as practical, multi-cultural and solution-based as in this book.

This book is just as much for amateurs of good cooking as it is for enthusiasts of the Middle Ages. Each recipe is adapted to today’s tastes; it is placed in its historical context and details are provided in the insets for it to be reproduced. Forty recipes are brought together from the very depths of the Middle Ages, the Merovingian period, then the transition period that was the 15th Century. This new book enables the reader to follow how culinary practices evolved throughout the Middle Ages. Indeed, cuisine never stopped developing from the 5th Century through to the end of the 15th, and was a compromise between the Mediterranean and the Capetien styles. The former was a legacy from Greco-Latin antiquity, incorporating elements from the invading barbarians’ cuisine ; the latter was created at the court of the Kings of France during the last two centuries of the medieval period. Posterity has retained two representative works: le Viandier de Taillevent and the Mesnagier de Paris. These two works are the base of our gastronomy and are part of our culinary heritage. Let’s re-discover the tastes, colours, textures and bouquets of dishes that shouldn’t be forgotten : brouet, galimafrée, comminée, cretonnée, porée… today they all deserve a place once again on our tables. Text in French.

In the recent years, Cava has taken the stage as Spain’s star sparkling wine, not only thanks to its remarkable quality to price ratio, but also because more and more connoisseurs are recognizing its richness and complexity. This book offers a great overview of the Cava’s origins, its elaboration, and its variety of tastes. You will learn all you need to know about the grapes, the traditional methods, as well as established and emerging premium Cava producers. Recipes of traditional Catalonian dishes that perfectly accompany a Cava dinner round off this concise, but very informative book.

Food has played a major role in funerary and memorial practices since the dawn of the human race. In the ancient Roman world, for example, it was common practice to build channels from the tops of graves into the crypts themselves, and mourners would regularly pour offerings of food and drink into these conduits to nourish the dead while they waited for the afterlife. Funeral cookies wrapped with printed prayers and poems meant to comfort mourners became popular in Victorian England; while in China, Japan, and Korea, it is customary to offer food not only to the bereaved, but to the deceased, with ritual dishes prepared and served to the dead. Dying to Eat is the first interdisciplinary book to examine the role of food in death, bereavement, and the afterlife. The contributors explore the phenomenon across cultures and religions, investigating topics including tombstone rituals in Buddhism, Catholicism, and Shamanism; the role of death in the Moroccan approach to food; and the role of funeral casseroles and church cookbooks in the Southern United States. This innovative collection not only offers food for thought regarding the theories and methods behind these practices but also provides recipes that allow the reader to connect to the argument through material experience. Illuminating how cooking and corpses both transform and construct social rituals, Dying to Eat serves as a fascinating exploration of the foodways of death and bereavement.

In grocery store aisles and kitchens across the country, smiling images of "Aunt Jemima" and other historical and fictional black cooks can be found on various food products and in advertising. Although these images are sanitized and romanticized in American popular culture, they represent the untold stories of enslaved men and women who had a significant impact on the nation's culinary and hospitality traditions even as they were forced to prepare food for their oppressors.Kelley Fanto Deetz draws upon archaeological evidence, cookbooks, plantation records, and folklore to present a nuanced study of the lives of enslaved plantation cooks from colonial times through emancipation and beyond. She reveals how these men and women were literally "bound to the fire" as they lived and worked in the sweltering and often fetid conditions of plantation house kitchens. These highly skilled cooks drew upon skills and ingredients brought with them from their African homelands to create complex, labor-intensive dishes such as oyster stew, gumbo, and fried fish. However, their white owners overwhelmingly received the credit for their creations.Focusing on enslaved cooks at Virginia plantations including Thomas Jefferson's Monticello and George Washington's Mount Vernon, Deetz restores these forgotten figures to their rightful place in American and Southern history. Bound to the Fire not only uncovers their rich and complex stories and illuminates their role in plantation culture, but it celebrates their living legacy with the recipes that they created and passed down to future generations.

The ingredients are simple -- beer, cheese, and spices -- and the result is delicious. Still, beer cheese is a rarefied dish not common in cookbooks or on menus. Since the 1940s, this creamy appetizer with a kick, traditionally served with pretzels, has quietly found its way into pubs and restaurants throughout the South and Midwest. The original recipe is cloaked in a mystery nearly as deep as the JFK assassination. Ask most makers and they'll act demure about the contents of their dip. Some refuse to disclose what kind of beer or cheese they use or which extra spices they add. Others keep their preparation instructions secret. Garin Pirnia traces the history of beer cheese from its beginnings at the Driftwood Inn in Winchester, Kentucky, to today, situating it alongside other dishes such as the German cheese spread obatzda, queso dip, and pimento cheese. She surveys the restaurants that serve this distinctive dip, highlights points of interest along the Beer Cheese Trail, and includes dozens of recipes, from the classic original, to new twists like Pawpaw Beer Cheese, to dishes that incorporate the spread, such as Crab Broccoli, Beer Cheese Casserole, and Beer Cheese Buttermilk Biscuits. Packed full of interviews with restauranteurs who serve it, artisans who process it, and even home cooks who enter their special (and secret) recipes in contests, The Beer Cheese Book will entertain and educate, all while making your mouth water. Fortunately, it will also teach you how to whip up your own batch.

Late Bronze Age Aegean cooking vessels illuminate prehistoric cultures, foodways, social interactions, and communication systems. While many scholars have focused on the utility of painted fineware vessels for chronological purposes, the contributors to this volume maintain that cooking wares have the potential to answer not only chronological but also economic, political, and social questions when analysed and contrasted with assemblages from different sites or chronological periods. The text is dedicated entirely to prehistoric cooking vessels, compiles evidence from a wide range of Greek sites and incorporates new methodologies and evidence. The contributors utilise a wide variety of analytical approaches and demonstrate the impact that cooking vessels can have on the archaeological interpretation of sites and their inhabitants. These sites include major Late Bronze Age citadels and smaller settlements throughout the Aegean and surrounding Mediterranean area, including Greece, the islands, Crete, Italy, and Cyprus. In particular, contributors highlight socio-economic connections by examining the production methods, fabrics and forms of cooking vessels. Recent improvements in excavation techniques, advances in archaeological sciences, and increasing attention to socioeconomic questions make this is an opportune time to renew conversations about and explore new approaches to cooking vessels and what they can teach us.

Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat -- usually smoked -- from at least one "bird of the air," at least one "beast of the field," and as many vegetables as the cook wants to add. Often you'll find this dish paired with one of the Commonwealth's other favorite exports, bourbon, and the state's distinctive barbecue. Award-winning author and chef Albert W. A. Schmid serves up a feast for readers in Burgoo, Barbecue, and Bourbon, sharing recipes and lore surrounding these storied culinary traditions. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today and uncovers many lost recipes, such as Mush Biscuits, Kentucky Tombstone Pudding, and the Original Kentucky Whiskey Cake. He also highlights classic bourbon drinks that pair well with burgoo and barbecue, including Moon Glow, Bourbaree, and the Hot Tom and Jerry. Featuring cuisine from the early American frontier to the present day, this entertaining book is filled with fascinating tidbits and innovative recipes for the modern cook.

Lace up your boots and experience some of the best hiking in New England. Whether you are a day-tripper or long-distance hiker, old hand or novice, you'll find trails suited to every ability and interest. The Connecticut Forest and Park Association (CFPA) maintains over 825 miles of Blue-Blazed Trails in Connecticut, trails that wind through state parks and forests, land trusts, and across private land. The Connecticut Walk Book is a comprehensive guide to these trails, including detailed, full-color maps, mileage/destination tables, and a lay-flat design for ease of use. In this twentieth edition of the Connecticut Walk Book you will find descriptions of the hikes with maps that are clear and easy to read and follow, parking information, and trip-planning essentials that will bring you to every trail.