Salsa and guacamole wouldn’t be the same without cilantro, and you can’t make pizza without oregano or a mojito without mint. You can use peppermint to settle an upset stomach, ease arthritis pain with stinging nettle, and heal burns and wounds with aloe vera. And then there is cannabis—perhaps the

Most of us like to look at them, but why on earth would anyone want to eat them? As Constance L. Kirker and Mary Newman show in this book, however, flowers have a long history as a tasty ingredient in a variety of cuisines. The Greeks, Romans, Persians, Ottomans, Mayans,

The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. Entries range across historical periods and the trends that characterize them.

"A brilliant and readable book...a rich study of humankind's restless spirit." —Candice Millard, New York Times Book Review Greeted with coast-to-coast acclaim on publication, Fernández-Armesto's ambitious history of world exploration sets a new standard. Presenting the subject for the first time on a truly global scale, Fernández-Armesto tracks the pathfinders

Exploring history in global framework, Lockard's SOCIETIES, NETWORKS, AND TRANSITIONS: A GLOBAL HISTORY, Fourth Edition, combines the accessibility and cultural richness of a regional approach with the rigor of comparative scholarship. Emphasizing culture, social change, gender issues, economic patterns, science and religion, it helps you unravel the connections, encounters, cooperation