Stunning photography and fact-filled text reveal new perspectives on southern New England's most unique natural region. A picturesque journey through the traprock highlands from New Haven, Connecticut to Amherst, Massachusetts, this book captures the majesty of wild windswept cliffs, panoramic summit vistas, and intimate details of the natural world through the eyes of an artist and the mind of a scientist. By tracing the influence of natural history on cultural development in the Connecticut Valley, the authors present a compelling argument that the rocky highlands are landscapes of national significance, where the particular combination of geology, geography, water resources, climate, and human settlement fostered vital developments in Early American science, education, agriculture, manufacturing, technology, and the creative arts. Through vibrant color photographs of high alpine crags and lush forests, thundering waterfalls and splashing cascades, and close-up views of the rocks, flowers, and birds, The Traprock Landscapes of New England presents the incomparable beauty of the region as never before. Overflowing with information, long-time fans, first-time visitors, nature lovers, rock climbers, history buffs, land use managers, and many others will find plenty to satisfy in the detailed text and captions, crisp photos, historical images, informative maps, and more. Showcasing popular locales, and revealing “secret spots,” this must-have resource will encourage old friends and newcomers alike to visit the rugged crags once called “the boldest and most beautiful” landscapes in New England.

Food and drink, along with the material culture involved in their consumption, can signify a variety of social distinctions, identities and values. Thus, in Early Minoan Knossos, tableware was used to emphasize the difference between the host and the guests, and at Mycenaean Pylos the status of banqueters was declared as much by the places assigned to them as by the quality of the vessles form which they ate and drank. The ten contributions to this volume highlight the extraordinary opportunity for multi-disciplinary research in this area.

Ninety-five percent of the world's bourbon whiskey is produced in Kentucky, and the drink is as distinctive to the state as Thoroughbred horses and Bluegrass music. As America's native spirit enjoys booming popularity worldwide, award-winning bartender Joy Perrine and celebrated restaurant critic and drinks writer Susan Reigler return to offer new recipes that will delight both the cocktail novice and the seasoned connoisseur.Following up on their best-selling The Kentucky Bourbon Cocktail Book, the duo returns with more reasons to appreciate bourbon whiskey. This mouthwatering volume features more than fifty delicious new concoctions -- including variations on classics such as the Old Fashioned and the Manhattan -- and even adds a splash of Kentucky flavor to mojitos, sangria, lemonade, and coffee. It also serves up recipes from leading bartenders, prizewinning drinks from cocktail competitions, and a bourbon-inspired buffet featuring edibles that will be a feast for aficionados. The useful bourbon glossary and bibliography will appeal to professional or at-home bartenders eager to experiment, invent, and savor their own recipes.

This volume focuses on the ways in which the production and consumption of food developed in the Aegean region in the Neolithic and Early Bronze Age, to see how this was linked to the appearance of more complex forms of social organisation. Sites from Macedonia in the north of Greece down to Crete are discussed and chronologically the papers cover not only the Neolithic and Early Bronze Age but extend into the Middle and Late Bronze Age and Classical period as well. The evidence from human remains, animal and fish bones, cultivated and wild plants, hearths and ovens, ceramics and literary texts is interpreted through a range of techniques, such as residue and stable isotope analysis. A number of key themes emerge, for example the changes in the types of food that were produced around the time of the Final Neolithic-Early Bronze Age transition, which is seen as a particularly critical period, the ways in which foodstuffs were stored and cooked, the significance of culinary innovations and the social role of consumption.

Kitchens serve as more than a place to prepare food; they are cornerstones of the home and family. Just as memories are passed down through stories shared around the stove, recipes preserve traditions and customs for future generations. The rich, diverse heritage of Kentucky's culinary traditions offers a unique way to better understand and appreciate the history of the commonwealth. The Historic Kentucky Kitchen assembles more than one hundred dishes from nineteenth and twentieth-century Kentucky cooks. Deirdre A. Scaggs and Andrew W. McGraw collected recipes from handwritten books, diaries, scrapbook clippings, and out-of-print cookbooks from the University of Kentucky Libraries Special Collections to bring together a variety of classic dishes, complete with descriptions of each recipe's origin and helpful tips for the modern chef. The authors, who carefully tested each dish, provide recipe modifications and substitutions for rare and hard-to-find ingredients.This entertaining cookbook also serves up famous Kentuckians' favorite dishes, such as John Sherman Cooper's preferred comfort food (eggs somerset) and Lucy Hayes Breckinridge's "excellent" fried oysters. The recipes are flavored with humorous details such as "[for] those who thought they could not eat parsnips" and "Granny used to beat 'em [biscuits] with a musket." Accented with historic photographs and featuring traditional meals ranging from skillet cakes to spaghetti with celery and ham, The Historic Kentucky Kitchen presents a novel and tasty way to experience the history of the Bluegrass State.

2014 marks the centenary of the declaration of the Great War, which devastated daily life and gastronomy for the French, even beyond the conflict. The war saw 8,500,000 Frenchmen mobilised, all of whom needed nourishment three times a day during the 1,500 days of the conflict. French logistics had to deal with this fantastic challenge in record time: the provisioning of four million meals, portioned correctly, to the combatants at the front. This was the proving ground for the fundamentals of modern catering.Passionate about history, Jerome Delile has collected numerous historical cooking utensils, from dishes to flasks, and more, which after a meticulous restoration can now be put in context for their use during the Great War. The authentic and simple recipes in this book, abundantly illustrated with numerous enticing photos, are an invitation to travel through history in an easy and informative way. The chefs of the past who played an indispensable role in the conflict will take you on a journey through time with authentic recipes such as:Pilaf de BoeufSoupe cultivateurSoupe vigneronneCrepe a la LorraineThe research for this manuscript is now finished. It is the first in a series of three (at minimum) which will detail the cuisine of France from the beginning of the Second World War through the rationing era, taking into account the lack of food available during the occupation. TEXT IN FRENCH

Maple Sugaring gives readers an intimate look at the art and science of America's favorite sweet. These stories, told by real-life sugarmakers, reveal how this ancient industry has continued into the twenty-first century. Thanks to the newest technology, and patience, New England sugarmakers are still keeping it real. A former maple sugarmaker and board member of the Maple Syrup Producers' Association of Connecticut, David Leff takes us on a journey into the very heart of New England's character. Along the way he talks with the sugar gurus, who share their expertise, insights, and anecdotes about their experiences in the business. What makes maple sugaring such a beloved tradition? Is it marketing savvy, family tradition, or something deeper - and harder to tap? This book is for anyone with a sweet tooth who is curious about the science, or who simply enjoys a good story. Maple Sugaring is full of wisdom, quirky characters, and recipes.

Alongside other classic cocktails such as the Old Fashioned, the Mint Julep, and the Martini, the Manhattan has been a staple of the sophisticated bar scene since the late nineteenth century. Never out of style, this iconic drink has seen a renaissance in the contemporary craft cocktail movement, its popularity boosted by TV's Mad Men. In theory, the recipe is simple: a mixture of whiskey, vermouth, and bitters stirred with ice, strained, and presented in a cocktail glass that is garnished with a cherry. But the exact ingredients and the proportions -- as well as the drink's true origins -- inspire great debate.This essential guide covers everything that the aficionado needs to know about the classic cocktail through an examination of its history and ingredients. Author Albert W. A. Schmid dispels several persistent myths, including the tale that the Manhattan was created in 1874 by bartenders at New York City's Manhattan Club to honor the newly elected Governor Samuel Jones Tilden at Lady Randolph Churchill's request. Schmid also explores the places and people that have contributed to the popularity of the drink and inspired its lore, including J. P. Morgan, who enjoyed a Manhattan every day at the end of trading on Wall Street.The Manhattan Cocktail also examines the effects of various bourbons and whiskeys on the aroma and flavor, even answering the age-old question of "shaken or stirred?" Featuring more than fifty recipes as well as notes and anecdotes from personalities as diverse as bartender and mixologist Dale DeGroff and writer Sir Kingsley Amis, this entertaining read will delight both the cocktail novice and the seasoned connoisseur.

Whiskey making has been an integral part of American history since frontier times. In Kentucky, early settlers brought stills to preserve grain, and they soon found that the limestone-filtered water and the unique climate of the scenic Bluegrass region made it an ideal place for the production of barrel-aged liquor. And so, bourbon whiskey was born. More than two hundred commercial distilleries were operating in Kentucky before Prohibition, but only sixty-one reopened after its repeal in 1933. As the popularity of America's native spirit increases worldwide, many historic distilleries are being renovated, refurbished, and brought back into operation. Unfortunately, these spaces, with their antique tools and aging architecture, are being dismantled to make way for modern structures and machinery. In The Birth of Bourbon, award-winning photographer Carol Peachee takes readers on an unforgettable tour of lost distilleries as well as facilities undergoing renewal, such as the famous Old Taylor and James E. Pepper distilleries in Lexington, Kentucky. This beautiful book also includes spaces that well-known brands, including Maker's Mark, Woodford Reserve, Four Roses, and Buffalo Trace, have preserved as a homage to their rich histories.Using a technique known as high-dynamic-range imaging -- a process that produces rich saturation, intensely clarified details, and a full spectrum of light -- Peachee reveals the vibrant life lingering in artifacts from worn cypress fermenting tubs to extravagant copper stills. This lavish celebration of bourbon's heritage will delight whiskey aficionados, history buffs, and art lovers alike.

Since 1941, O’Rourke’s Diner has been a beloved eatery and a second home to generations of Middletown families, Wesleyan students, and diners from all over the Connecticut River Valley. Capturing the magic of the diner itself—classic, hip, eclectic, and full of positive energy—Breakfast at O’Rourke’s is a trove of hearty gourmet recipes from one of Connecticut’s most beloved diners. The book features menus for twenty-three complete O’Rourke’s breakfasts and over eighty recipes, including Irish Soda Bread, Eggs Galway, Bread Pudding French Toast with Caramel Sauce, Firecracker Omelet, Breakfast Cheesecake, Pumpkin Brie Quiche, and Red Flannel Hash. Each main dish is paired with a side, baked good, and sauce—so that cooks at home can recreate their favorite O’Rourke’s brunch. The book is lavishly illustrated with over fifty photographs from food photographer Tom Hopkins, and includes many vegetarian options. This is a must-have cookbook for diner aficionados and food lovers everywhere.

The kitchen of the thirteenth century was long forgotten, overshadowed by the emblematic works, The Viandier Taillevent and Le Mesnagier of Paris, appeared in the fourteenth century. The thirteenth century was a time extension, intense trade, cultural exchanges. This is the golden age for Normans establishing themselves in many countries. In Western Europe this unity and community is greater than ever known before. Their kitchen is a testament to this European cohesion. This book is interested in the recipes presented in Anglo-Norman manuscripts and Scandinavian. They are copies of earlier texts from France, Sicily, themselves copied from other texts or finding their sources of inspiration in the Greco-Latin culture and cuisine of the East. Emblematic dishes that will the reputation of the kitchen Taillevent There are already appearing. The foundations of the medieval kitchen are given.Culinary is constantly changing, it is never a revolution. Acids or sweeter flavors, popular colours, subtle flavours, worked textures, cooking in the thirteenth century offers a wide and varied range recipes as delicious as each other.- TEXT IN FRENCH -

Each year, the United States legally resettles tens of thousands of refugees who have fled their homelands. Refugees, unlike economic migrants, are forced to leave their countries of origin or are driven out by violence or persecution. As these individuals and their families struggle to adapt to a new culture, the kitchen often becomes one of the few places where they are able to return "home. " Preparing native cuisine is one way they can find comfort in an unfamiliar land, retain their customs, reconnect with their past, and preserve a sense of identity.In Flavors from Home, Aimee Zaring shares fascinating and moving stories of courage, perseverance, and self-reinvention from Kentucky's resettled refugees. Each chapter features a different person or family and includes carefully selected recipes. These traditional dishes have nourished both body and soul for people like Huong "CoCo" Tran, who fled South Vietnam in 1975 when Communist troops invaded Saigon, or Kamala Pati Subedi, who was stripped of his citizenship and forced out of Bhutan because of political and religious persecution.Whether shared at farmers' markets, restaurants, community festivals, or simply among friends and neighbors, these native dishes contribute to the ongoing evolution of American comfort food just as the refugees themselves are redefining what it means to be American. Featuring more than forty recipes from around the globe, Flavors from Home reaches across the table to explore the universal language of food.

Kentucky's culinary fame may have been built on bourbon and fried chicken, but the Commonwealth has much to offer the barbecue thrill-seeker.The Kentucky Barbecue Book is a feast for readers who are eager to sample the finest fare in the state. From the banks of the Mississippi to the hidden hollows of the Appalachian Mountains, author and barbecue enthusiast Wes Berry hit the trail in search of the best smoke, the best flavor, and the best pitmasters he could find. This handy guide presents the most succulent menus and colorful personalities in Kentucky.While other states are better known for their 'cue, the Kentucky style is distinct because of its use of mutton and traditional cooking methods. Many of the establishments featured in this book are dedicated to the time-honored craft of cooking over hot hardwood coals inside cinderblock pits. Time intensive and dangerous, these traditions are disappearing as methods requiring less manpower, less wood, and less skill gain ground. Pick up a copy of this book and hit the road before these great places are gone.

In this lavishly illustrated cookery book, food writer Joe McNamee reintroduces Michael Clifford to a new audience, remembering him for the people who once ate his food and establishing his place in the history of modern Irish cuisine. McNamee examines his Michelin-starred restaurants and looks at how they slotted into the Irish culinary landscape of the time, sowing seeds that bear fruit to this day in the modern Irish restaurant industry. McNamee then moves on to his son, Peter, who has made it part of his mission to promote and develop his father’s culinary legacy. Peter has developed at an impossibly young age into a serious chef in his own right and is already making a name for himself with his interpretation of a cuisine which he first learned working alongside his father in the kitchen from the age of twelve. He is currently the Head Chef at Pepper Brasserie and Grill in Clontarf. The bulk of the book consists of more than 60 recipes, for both classic and contemporary dishes, from Michael and Peter Clifford. There are contributions from many of the top names in Irish food, including Darina Allen, Tom Doorley and Sally McKenna, and little-seen black-and-white historical photographs.

The flavor of bourbon adds flair and sophistication to every occasion. Celebrations in the Bluegrass State -- or any state, for that matter -- are never complete without the unique richness of this signature drink. Every holiday party is made warmer with bourbon balls and velvety bourbon eggnog, and no respectable Kentucky Derby party is complete without ice-cold mint juleps. Bourbon Desserts features more than seventy-five decadent desserts using America's native spirit. Celebrated food writer and home chef Lynn Marie Hulsman brings together a collection of confections highlighting the complex flavor notes of Kentucky bourbon, which are sure to delight the senses. Organized by category and beautifully presented, the delectable recipes include Bourbon Crème Brulee, Watermelon Julep Pops, Drunken Hot-Fudge Pudding Cake, Derby Morning Maple-Bourbon Hotcake Syrup, and Grandma Rose's Big Race Pie. Giving readers the confidence to prepare these easy-to-execute desserts, this cookbook also features fun facts about bourbon and its origins as well as tips and tricks for working in the kitchen.Designed for the amateur boozy baker but sophisticated enough for the culinary professional, the indispensable collection of recipes in Bourbon Desserts proves an old saying: "What whiskey and butter won't cure, there's no cure for."

The landscapes of Tibet, Nepal, and Bhutan are filled with holy places. Some are of natural origin -- summits, rivers and lakes, caves, or forest sanctuaries. Others are consecrated by religious practice -- shrines, temples, monasteries, or burial grounds. The holy sites of the Himalaya unite faith and geography to produce some of the most sublime places on Earth.In Land of Pure Vision, David Zurick draws from his thirty-five years of experience as a geographer, photographer, and explorer of the Himalaya, combining scholarship and art to capture divine landscapes undergoing profound change. The stunning photographs featured in this volume cover the full geographical reach of the region, from the high plateaus of the western Himalaya to the rugged gorges of Tibet's eastern borderlands, from the icy summits of the north to the subtropical southern foothills. Some sites exist in isolation, with intact natural environments and cultural monuments. Others display the tension between the ancient, sacred character of a place and the indifferent course of the modern world.Land of Pure Vision explores how the religious practices of Tibetan Buddhism, Hinduism, and shamanism interweave holy sites into a cohesive landscape of transcendent beauty and inspiration. It portrays a world of mystery, magic, and beauty, where the human spirit is in synchronicity with natural forces. Beyond elegy, this beautifully illustrated book is a visual ethnography of people and place.