-
The Food Explorer
- The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats
- Narrated by: Daniel Stone
- Length: 9 hrs and 52 mins
- Unabridged Audiobook
- Release date: 02-20-18
- Language: English
- Publisher: Penguin Audio
- Whispersync for Voice-ready
Regular price: $28.00
People who bought this also bought...
-
The Plant Messiah
- By: Carlos Magdalena
- Narrated by: Roy McMillan
- Length: 8 hrs and 3 mins
- Unabridged
-
Overall4.5 out of 5 stars 17
-
Performance4.5 out of 5 stars 16
-
Story4.5 out of 5 stars 16
Carlos Magdalena is not your average horticulturist. He's a man on a mission to save the world's most endangered plants. First captivated by the flora of his native Spain, he has traveled to the remotest parts of the globe in search of exotic species. Renowned for his pioneering work, he has committed his life to protecting plants from man-made ecological destruction and thieves hunting for wealthy collectors.
-
3 out of 5 stars
-
Very informative, sometimes irritating
- By Mrs. Mina on 07-08-18
-
The Potlikker Papers
- A Food History of the Modern South
- By: John T. Edge
- Narrated by: John T. Edge
- Length: 10 hrs and 7 mins
- Unabridged
-
Overall4.5 out of 5 stars 98
-
Performance4.5 out of 5 stars 92
-
Story4.5 out of 5 stars 91
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.
-
5 out of 5 stars
-
Best book of the year!
- By Philip J. Dempsey on 06-12-17
-
Ritz and Escoffier
- By: Luke Barr
- Narrated by: Stefan Rudnicki
- Length: 8 hrs and 38 mins
- Unabridged
-
Overall4.5 out of 5 stars 34
-
Performance4.5 out of 5 stars 28
-
Story4.5 out of 5 stars 28
In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes.
-
5 out of 5 stars
-
Like Cesar Ritz, a real dandy
- By BenYL on 04-24-18
-
Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- By: Andrew Friedman
- Narrated by: Roger Wayne
- Length: 14 hrs and 34 mins
- Unabridged
-
Overall4.5 out of 5 stars 37
-
Performance4 out of 5 stars 34
-
Story4.5 out of 5 stars 33
Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
-
5 out of 5 stars
-
great <br />
- By Michael Jacobs on 07-03-18
-
Grocery
- The Buying and Selling of Food in America
- By: Michael Ruhlman
- Narrated by: Jonathan Todd Ross
- Length: 11 hrs and 3 mins
- Unabridged
-
Overall4 out of 5 stars 121
-
Performance4.5 out of 5 stars 110
-
Story4 out of 5 stars 111
In a culture obsessed with food - how it looks, what it tastes like, where it comes from, what is good for us - there are often more questions than answers. Michael Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight - in the aisles of your local supermarket. Using the human story of the family-run Midwestern chain Heinen's as an anchor to this journalistic narrative, he dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food.
-
5 out of 5 stars
-
Easy read fun book
- By TerriD on 08-24-18
-
The Cabaret of Plants
- Forty Thousand Years of Plant Life and the Human Imagination
- By: Richard Mabey
- Narrated by: Ralph Lister
- Length: 11 hrs and 14 mins
- Unabridged
-
Overall4 out of 5 stars 44
-
Performance4.5 out of 5 stars 39
-
Story4 out of 5 stars 39
A rich, sweeping, and compelling work of botanical history, The Cabaret of Plants explores dozens of plant species that for millennia have challenged our imaginations, awoken our wonder, and upturned our ideas about history, science, beauty, and belief. Going back to the beginnings of human history, Richard Mabey shows how flowers, trees, and plants have been central to human experience not just as sources of food and medicine but as objects of worship, actors in creation myths, and symbols of war and peace, life and death.
-
5 out of 5 stars
-
Can't wait to listen to again!
- By hyacinthgirl on 12-27-16
-
The Plant Messiah
- By: Carlos Magdalena
- Narrated by: Roy McMillan
- Length: 8 hrs and 3 mins
- Unabridged
-
Overall4.5 out of 5 stars 17
-
Performance4.5 out of 5 stars 16
-
Story4.5 out of 5 stars 16
Carlos Magdalena is not your average horticulturist. He's a man on a mission to save the world's most endangered plants. First captivated by the flora of his native Spain, he has traveled to the remotest parts of the globe in search of exotic species. Renowned for his pioneering work, he has committed his life to protecting plants from man-made ecological destruction and thieves hunting for wealthy collectors.
-
3 out of 5 stars
-
Very informative, sometimes irritating
- By Mrs. Mina on 07-08-18
-
The Potlikker Papers
- A Food History of the Modern South
- By: John T. Edge
- Narrated by: John T. Edge
- Length: 10 hrs and 7 mins
- Unabridged
-
Overall4.5 out of 5 stars 98
-
Performance4.5 out of 5 stars 92
-
Story4.5 out of 5 stars 91
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.
-
5 out of 5 stars
-
Best book of the year!
- By Philip J. Dempsey on 06-12-17
-
Ritz and Escoffier
- By: Luke Barr
- Narrated by: Stefan Rudnicki
- Length: 8 hrs and 38 mins
- Unabridged
-
Overall4.5 out of 5 stars 34
-
Performance4.5 out of 5 stars 28
-
Story4.5 out of 5 stars 28
In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes.
-
5 out of 5 stars
-
Like Cesar Ritz, a real dandy
- By BenYL on 04-24-18
-
Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- By: Andrew Friedman
- Narrated by: Roger Wayne
- Length: 14 hrs and 34 mins
- Unabridged
-
Overall4.5 out of 5 stars 37
-
Performance4 out of 5 stars 34
-
Story4.5 out of 5 stars 33
Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
-
5 out of 5 stars
-
great <br />
- By Michael Jacobs on 07-03-18
-
Grocery
- The Buying and Selling of Food in America
- By: Michael Ruhlman
- Narrated by: Jonathan Todd Ross
- Length: 11 hrs and 3 mins
- Unabridged
-
Overall4 out of 5 stars 121
-
Performance4.5 out of 5 stars 110
-
Story4 out of 5 stars 111
In a culture obsessed with food - how it looks, what it tastes like, where it comes from, what is good for us - there are often more questions than answers. Michael Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight - in the aisles of your local supermarket. Using the human story of the family-run Midwestern chain Heinen's as an anchor to this journalistic narrative, he dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food.
-
5 out of 5 stars
-
Easy read fun book
- By TerriD on 08-24-18
-
The Cabaret of Plants
- Forty Thousand Years of Plant Life and the Human Imagination
- By: Richard Mabey
- Narrated by: Ralph Lister
- Length: 11 hrs and 14 mins
- Unabridged
-
Overall4 out of 5 stars 44
-
Performance4.5 out of 5 stars 39
-
Story4 out of 5 stars 39
A rich, sweeping, and compelling work of botanical history, The Cabaret of Plants explores dozens of plant species that for millennia have challenged our imaginations, awoken our wonder, and upturned our ideas about history, science, beauty, and belief. Going back to the beginnings of human history, Richard Mabey shows how flowers, trees, and plants have been central to human experience not just as sources of food and medicine but as objects of worship, actors in creation myths, and symbols of war and peace, life and death.
-
5 out of 5 stars
-
Can't wait to listen to again!
- By hyacinthgirl on 12-27-16
-
The Cooking Gene
- A Journey Through African-American Culinary History in the Old South
- By: Michael W. Twitty
- Narrated by: Michael W. Twitty
- Length: 15 hrs and 20 mins
- Unabridged
-
Overall4.5 out of 5 stars 50
-
Performance4.5 out of 5 stars 45
-
Story4.5 out of 5 stars 45
Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touchpoints in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.
-
5 out of 5 stars
-
Amazing, interesting culinary history
- By V R on 08-07-18
-
Flavor
- The Science of Our Most Neglected Sense
- By: Bob Holmes
- Narrated by: Jonathan Yen
- Length: 10 hrs and 19 mins
- Unabridged
-
Overall4.5 out of 5 stars 54
-
Performance4.5 out of 5 stars 46
-
Story4.5 out of 5 stars 46
Can you describe how the flavor of halibut differs from red snapper? How Brie differs from cheddar? For most of us, unfortunately, the answer is: badly. Flavor remains a vague, undeveloped concept we don't know enough about to describe - or to appreciate - fully. In Flavor, Bob Holmes shows us just how much we're missing. He tackles questions like why cake tastes sweetest on white plates, how wine experts' eyes fool their noses, and how language affects flavor.
-
3 out of 5 stars
-
interesting, but...
- By Kindle Customer on 03-23-18
-
The Poison Squad
- By: Deborah Blum
- Narrated by: Kirsten Potter
- Length: 11 hrs and 5 mins
- Unabridged
-
Overall4.5 out of 5 stars 18
-
Performance4.5 out of 5 stars 17
-
Story4.5 out of 5 stars 17
By the end of 19th century, food manufacturers had rushed to embrace the rise of industrial chemistry and were knowingly selling harmful products. Unchecked by government regulation, basic safety, or even labelling requirements, they put profit before health. Then, In 1883, Dr. Harvey Washington Wiley, a chemistry professor from Purdue University, was named chief chemist of the agriculture department, and the agency began methodically investigating food and drink fraud, even conducting shocking human tests on groups of young men who came to be known as, "The Poison Squad".
-
4 out of 5 stars
-
worth listening to, plan to buy a copy of <br />book
- By Curtis F. Chapman on 10-13-18
-
Eight Flavors
- The Untold Story of American Cuisine
- By: Sarah Lohman
- Narrated by: Sarah Lohman
- Length: 8 hrs and 33 mins
- Unabridged
-
Overall4.5 out of 5 stars 46
-
Performance4.5 out of 5 stars 44
-
Story4.5 out of 5 stars 44
The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.
-
5 out of 5 stars
-
Yummy
- By StephanieP on 06-13-17
-
Milk!
- A 10,000-Year Food Fracas
- By: Mark Kurlansky
- Narrated by: Brian Sutherland
- Length: 12 hrs and 38 mins
- Unabridged
-
Overall4 out of 5 stars 50
-
Performance3.5 out of 5 stars 45
-
Story4 out of 5 stars 46
Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.
-
2 out of 5 stars
-
Horrible narration nearly kills Kurlansky
- By Scarlatti's Muse on 05-15-18
-
Hippie Food
- How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
- By: Jonathan Kauffman
- Narrated by: George Newbern
- Length: 9 hrs and 13 mins
- Unabridged
-
Overall4.5 out of 5 stars 15
-
Performance5 out of 5 stars 13
-
Story4.5 out of 5 stars 13
Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.
-
5 out of 5 stars
-
Fascinating, beautifully written, and entertaining
- By james curry on 01-30-18
-
The Third Plate
- Field Notes on the Future of Food
- By: Dan Barber
- Narrated by: Dan Barber
- Length: 14 hrs and 30 mins
- Unabridged
-
Overall4.5 out of 5 stars 842
-
Performance4.5 out of 5 stars 741
-
Story4.5 out of 5 stars 736
The Third Plate is chef Dan Barber’s extraordinary vision for a new future of American eating. After more than a decade spent investigating farming communities around the world in pursuit of singular flavor, Barber finally concluded that - for the sake of our food, our health, and the future of the land - America’s cuisine required a radical transformation.
-
5 out of 5 stars
-
This is what a paradigm shift feels like.
- By kyra m hall on 02-21-15
-
The Triumph of Seeds
- How Grains, Nuts, Kernels, Pulses & Pips Conquered the Plant Kingdom and Shaped Human History
- By: Thor Hanson
- Narrated by: Marc Vietor
- Length: 7 hrs and 30 mins
- Unabridged
-
Overall4.5 out of 5 stars 920
-
Performance4.5 out of 5 stars 836
-
Story4.5 out of 5 stars 842
We live in a world of seeds. From our morning toast to the cotton in our clothes, they are quite literally the stuff and staff of life, supporting diets, economies, and civilizations around the globe. Just as the search for nutmeg and the humble peppercorn drove the Age of Discovery, so did coffee beans help fuel the Enlightenment and cottonseed help spark the Industrial Revolution. And from the fall of Rome to the Arab Spring, the fate of nations continues to hinge on the seeds of a Middle Eastern grass known as wheat.
-
5 out of 5 stars
-
Delightfully simplistic!
- By Adrian on 03-30-16
-
Food: A Cultural Culinary History
- By: Ken Albala, The Great Courses
- Narrated by: Ken Albala
- Length: 18 hrs and 22 mins
- Original Recording
-
Overall4.5 out of 5 stars 2,693
-
Performance4.5 out of 5 stars 2,428
-
Story4.5 out of 5 stars 2,400
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."
-
5 out of 5 stars
-
One of my top 3 favorite courses!
- By Jessica on 12-28-13
-
Cooked
- A Natural History of Transformation
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 13 hrs and 25 mins
- Unabridged
-
Overall4.5 out of 5 stars 1,747
-
Performance4.5 out of 5 stars 1,555
-
Story4.5 out of 5 stars 1,551
In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he 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. In the course of his journey, he discovers that the cook occupies a special place in the world....
-
4 out of 5 stars
-
A bit bland
- By Mark on 12-12-14
-
How to Change Your Mind
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 13 hrs and 35 mins
- Unabridged
-
Overall5 out of 5 stars 5,642
-
Performance5 out of 5 stars 5,105
-
Story5 out of 5 stars 5,061
When Michael Pollan set out to research how LSD and psilocybin (the active ingredient in magic mushrooms) are being used to provide relief to people suffering from difficult-to-treat conditions such as depression, addiction, and anxiety, he did not intend to write what is undoubtedly his most personal book. But upon discovering how these remarkable substances are improving the lives not only of the mentally ill but also of healthy people coming to grips with the challenges of everyday life, he decided to explore the landscape of the mind in the first person as well as the third.
-
5 out of 5 stars
-
A delightful trip
- By Paul E. Williams on 05-19-18
-
The Coming Storm
- By: Michael Lewis
- Narrated by: Michael Lewis
- Length: 2 hrs and 27 mins
- Unabridged
-
Overall4.5 out of 5 stars 13,093
-
Performance4.5 out of 5 stars 11,892
-
Story4.5 out of 5 stars 11,851
Tornadoes, cyclones, tsunamis… Weather can be deadly – especially when it strikes without warning. Millions of Americans could soon find themselves at the mercy of violent weather if the public data behind lifesaving storm alerts gets privatized for personal gain. In his first Audible Original feature, New York Times best-selling author and journalist Michael Lewis delivers hard-hitting research on not-so-random weather data – and how Washington plans to release it.
-
5 out of 5 stars
-
Why you shouldn't ignore the weather forecast
- By Elisabeth Carey on 09-10-18
Publisher's Summary
The true adventures of David Fairchild, a late 19th-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes - and thousands more - to the American plate
In the 19th century, American meals were about subsistence, not enjoyment. But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater.
Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. Fairchild's finds weren't just limited to food: From Egypt he sent back a variety of cotton that revolutionized an industry, and via Japan he introduced the cherry blossom tree, forever brightening America's capital. Along the way, he was arrested, caught diseases, and bargained with island tribes. But his culinary ambition came during a formative era, and through him, America transformed into the most diverse food system ever created.
What members say
Average Customer Ratings
Overall
-
4.5 out of 5 stars
-
5 Stars110
-
4 Stars41
-
3 Stars7
-
2 Stars0
-
1 Stars2
Performance
-
4.5 out of 5 stars
-
5 Stars94
-
4 Stars42
-
3 Stars8
-
2 Stars2
-
1 Stars2
Story
-
4.5 out of 5 stars
-
5 Stars99
-
4 Stars39
-
3 Stars7
-
2 Stars0
-
1 Stars2
-
Overall5 out of 5 stars
-
Performance5 out of 5 stars
-
Story5 out of 5 stars
- Gennady Gelman
- 04-15-18
Captivating
A thrilling story of a great explorer. spiced with fascinating tidbits and stories. highly recommended.
1 of 1 people found this review helpful
-
Overall4 out of 5 stars
-
Performance4 out of 5 stars
-
Story4 out of 5 stars
- Andy
- Westport, CT, United States
- 03-27-18
what you eat probably came from someplace else
This is a great story about the efforts of a few key people that resulted in the bounty of fruits and vegetables we enjoy today. These people included scientists, travelers, politicians and strangers in faraway lands. Daniel Stone does a great job bringing it all to life.
1 of 1 people found this review helpful
-
Overall4 out of 5 stars
-
Performance5 out of 5 stars
-
Story3 out of 5 stars
- Robert Brummett
- 02-25-18
Good book, but would like more detail.
I enjoyed the book, but would have liked more detail about Fairchild's life and education. Also wanted to hear about how what he collected was propagated, maintained, and distributed by the USDA as well as how he got farmers and consumers to adopt them.
1 of 1 people found this review helpful
-
Overall5 out of 5 stars
-
Performance5 out of 5 stars
-
Story5 out of 5 stars
- Jessica
- 08-22-18
so interesting! and such a great find!
I'm so glad I found this book! it's full of facts and anecdotes and keeps your attention to the very end. definitely recommend
-
Overall5 out of 5 stars
-
Performance5 out of 5 stars
-
Story5 out of 5 stars
- Byron
- 08-19-18
Perfectly Written - Amazing Perspective
Stone did a fantastic job putting into perspective the lifestyle, difficulties, and change that set forth after the “transportation” of the foods that we eat today. This book isn’t just about that! It’s a history lesson told as a non-fiction story. Stone makes you feel, wonder, and appreciate what it took to get the foods that we eat today into our major department stores.
Well done.
-
Overall5 out of 5 stars
-
Performance5 out of 5 stars
-
Story5 out of 5 stars
- JD
- California
- 08-10-18
Fascinating true story of, arguably, our countries' best botanist. The scope of his expeditions and volume of fruits and vegetables that he brought here (despite opposition in some cases), including cherry trees in Washington DC is eye opening.
-
Overall5 out of 5 stars
-
Performance4 out of 5 stars
-
Story4 out of 5 stars
- Tanya M. Spiegel
- Miami, Florida
- 07-24-18
Excellent
What an unexpected treat! Our book club chose this book and I thought it would be boring. But surprisingly it is packed full of interesting information on numerous facts. Great surprise.
-
Overall5 out of 5 stars
-
Performance5 out of 5 stars
-
Story5 out of 5 stars
- Breana
- 07-18-18
AMAZING!!!!
So well researched and a facinating tale! so many interesting tidbits about an American hero you may never have heard of.
-
Overall5 out of 5 stars
-
Performance5 out of 5 stars
-
Story5 out of 5 stars
- Joyce D Friedenberg
- 07-12-18
Fascinating
wish my high school history teacher had read this to spice up class a bit
-
Overall5 out of 5 stars
-
Performance5 out of 5 stars
-
Story5 out of 5 stars
- Claus
- Vancouver, BC
- 06-13-18
Excellent and incredibly informative
I learned so much and it didn't even feel like learning as it was so very interesting. I love food and this really opened my eyes as to where many of the ingredients I use daily come from.