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"Absolutely riveting . . . Essential reading for foodies, java-junkies, anthropologists, and anyone else interested in funny, sardonically told adventure stories." —Anthony Bourdain, author of Kitchen Confidential Full of humor and historical insights, The Devil’s Cup is not only ahistory of coffee, but a travelogue of a risk-taking brew-seeker. In this captivating book, Stewart Lee Allen treks three-quarters of the way around the world on a caffeinated quest to answer these profound questions: Did the advent of coffee give birth to an enlightened western civilization? Is coffee the substance that drives history? From the cliffhanging villages of Southern Yemen, where coffee beans were first cultivated eight hundred years ago, to a cavernous coffeehouse in Calcutta, the drinking spot for two of India’s Nobel Prize winners . . . from Parisian salons and cafés where the French Revolution was born, to the roadside diners and chain restaurants of the good ol’ USA, where something resembling brown water passes for coffee, Allen wittily proves that the world was wired long before the Internet. And those who deny the power of coffee (namely tea drinkers) do so at their own peril.
The definitive history of the world's most popular drug. Uncommon Grounds tells the story of coffee from its discovery on a hill in ancient Abyssinia to the advent of Starbucks. 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. As the scope of coffee culture continues to expand, Uncommon Grounds remains more than ever a brilliantly entertaining guide to the currents of one of the world's favorite beverages.
Follow the ultimate coffee geeks on their worldwide hunt for the best beans. Can a cup of coffee reveal the face of God? Can it become the holy grail of modern-day knights errant who brave hardship and peril in a relentless quest for perfection? Can it change the world? These questions are not rhetorical. When highly prized coffee beans sell at auction for $50, $100, or $150 a pound wholesale (and potentially twice that at retail), anything can happen. In God in a Cup, journalist and late-blooming adventurer Michaele Weissman treks into an exotic and paradoxical realm of specialty coffee where the successful traveler must be part passionate coffee connoisseur, part ambitious entrepreneur, part activist, and part Indiana Jones. Her guides on the journey are the nation’s most heralded coffee business hotshots: Counter Culture’s Peter Giuliano, Intelligentsia’s Geoff Watts, and Stumptown’s Duane Sorenson. With their obsessive standards and fiercely competitive baristas, these roasters are creating a new culture of coffee connoisseurship in America—a culture in which $10 lattes are both a purist’s pleasure and a way to improve the lives of third-world farmers. If you love a good cup of coffee—or a great adventure story—you’ll love this unprecedented up-close look at the people and passions behind today’s best beans. “Weissman illustrates how the origin, flavor compounds and socioeconomic impact of a cup of coffee are relevant now more than ever. . . . Tagging along behind the main characters in today’s specialty coffee scene, [she] travels from the exotic to the expected to artfully deconstruct the connoisseur’s cup of coffee.” —Publishers Weekly
A fascinating full-colour history of coffee, the world’s favourite drink
Wild, a coffee trader and historian delivers a rollicking history of the most valuable legally traded commodity in the world after oil, and an industry that employs 100 million people throughout the world.
Deliciously organized by the Seven Deadly Sins, here is a scintillating history of forbidden foods through the ages—and how these mouth-watering taboos have defined cultures around the world. From the lusciously tempting fruit in the Garden of Eden to the divine foie gras, Stewart Lee Allen engagingly illustrates that when a pleasure as primal as eating is criminalized, there is often an astonishing tale to tell. Among the foods thought to encourage Lust, the love apple (now known as the tomato) was thought to possess demonic spirits until the nineteenth century. The Gluttony “course” invites the reader to an ancient Roman dinner party where nearly every dish served—from poppy-crusted rodents to “Trojan Pork”—was considered a crime against the state. While the vice known as Sloth introduces the sad story of “The Lazy Root” (the potato), whose popularity in Ireland led British moralists to claim that the Great Famine was God’s way of punishing the Irish for eating a food that bred degeneracy and idleness. Filled with incredible food history and the author’s travels to many of these exotic locales, In the Devil’s Garden also features recipes like the matzo-ball stews outlawed by the Spanish Inquisition and the forbidden “chocolate champagnes” of the Aztecs. This is truly a delectable book that will be consumed by food lovers, culinary historians, amateur anthropologists, and armchair travelers alike. Bon appétit!
The history of coffee is much more than the tale of one luxury good—it is a lens through which to consider various strands of world history, from food and foodways to religion and economics and sociocultural dynamics. A Rich and Tantalizing Brew traces the history of coffee from its cultivation and brewing first as a private pleasure in the highlands of Ethiopia and Yemen through its emergence as a sought-after public commodity served in coffeehouses first in the Muslim world, and then traveling across the Mediterranean to Italy, to other parts of Europe, and finally to India and the Americas. At each of these stops the brew gathered ardent aficionados and vocal critics, all the while reshaping patterns of socialization. Taking its conversational tone from the chats often held over a steaming cup, A Rich and Tantalizing Brew offers a critical and entertaining look at how this bitter beverage, with a little help from the tastes that traveled with it—chocolate, tea, and sugar—has connected people to each other both within and outside of their typical circles, inspiring a new context for sharing news, conducting business affairs, and even plotting revolution.
In this captivating book, Stewart Lee Allen treks three-quarters of the way around the world on a caffeinated quest to answer these profound questions: Did the advent of coffee give birth to an enlightened western civilization? Is coffee, indeed, the substance that drives history? From the cliffhanging villages of Southern Yemen, where coffee beans were first cultivated eight hundred years ago, to a cavernous coffeehouse in Calcutta, the drinking spot for two of India’s three Nobel Prize winners ... from Parisian salons and cafés where the French Revolution was born, to the roadside diners and chain restaurants of the good ol’ USA, where something resembling brown water passes for coffee, Allen wittily proves that the world was wired long before the Internet. And those who deny the power of coffee (namely tea-drinkers) do so at their own peril.
Most of us can’t make it through morning without our cup (or cups) of joe, and we’re not alone. Coffee is a global beverage: it’s grown commercially on four continents and consumed enthusiastically on all seven—and there is even an Italian espresso machine on the International Space Station. Coffee’s journey has taken it from the forests of Ethiopia to the fincas of Latin America, from Ottoman coffee houses to “Third Wave” cafés, and from the simple coffee pot to the capsule machine. In Coffee: A Global History, Jonathan Morris explains both how the world acquired a taste for this humble bean, and why the beverage tastes so differently throughout the world. Sifting through the grounds of coffee history, Morris discusses the diverse cast of caffeinated characters who drank coffee, why and where they did so, as well as how it was prepared and what it tasted like. He identifies the regions and ways in which coffee has been grown, who worked the farms and who owned them, and how the beans were processed, traded, and transported. Morris also explores the businesses behind coffee—the brokers, roasters, and machine manufacturers—and dissects the geopolitics linking producers to consumers. Written in a style as invigorating as that first cup of Java, and featuring fantastic recipes, images, stories, and surprising facts, Coffee will fascinate foodies, food historians, baristas, and the many people who regard this ancient brew as a staple of modern life.
“Pork. The Other White Meat.” The well known National Pork Board slogan doesn’t begin to describe the many types of meat that fall under the umbrella of “pork.” The most versatile of meats, pork ranges from the rich, delicate succulence of a roast loin to the dry, salty assertiveness of pancetta and bacon. Since the Roman Empire, it has also been the most widely eaten meat—it formed the high point of Roman feasts and was the mainstay of the traditional working class diet in Europe and North America. Pork: A Global History follows the transition of pork from fashionable food to popular fare while also exploring the many edible parts of a pig and ways they are prepared. Katharine Rogers depicts how pork stopped being featured at aristocratic banquets and in high-end cookbooks as it became associated with the lower and middle classes. She explains how European settlers brought pork to the Americas and that barrel pork, kept submerged in a barrel of brine, was a staple of working class people in the United States. While roast suckling pig remains the most luxurious form of pork, Rogers reveals that people also use pig’s blood to make black puddings, its tail to flavor soups and stews, and its fat for frying and as a pastry shortening. Beautifully illustrated and filled with recipes from around the world, Pork will be a necessary addition to the bookshelf of any lover of bacon, sausage, and pork chops.