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In 1940, France fell to the Nazis and almost immediately the German army began a campaign of pillaging one of the assets the French hold most dear: their wine. Like others in the French Resistance, winemakers mobilized to oppose their occupiers, but the tale of their extraordinary efforts has remained largely unknown - until now. This is the thrilling and harrowing story of the French wine producers who undertook ingenious, daring measures to save their cherished crops and bottles as the Germans closed in on them.

Globalization has pushed back the borders of the wine world, creating a complex, interconnected market where Old World and New World wines and producers compete head to head. Writing with wit and verve, Mike Veseth (a.k.a. the Wine Economist) tells the compelling story of the war between the market forces that are redrawing the world wine map and the terroirists who resist them.

Writing with wit and verve, Mike Veseth (a.k.a. the Wine Economist) tells the compelling story of the war between the market trends that are redrawing the world wine map and the terroirists who resist them. Wine and the wine business are at a critical crossroad today, transformed by three powerful forces. Veseth begins with the first force, globalization, which is shifting the center of the wine world as global wine markets provide enthusiasts with a rich but overwhelming array of choices.

From the cassoulet that won a war to the crêpe that doomed Napoleon, from the rebellions sparked by bread and salt to the new cuisines forged by empire, the history of France is intimately entwined with its gastronomic pursuits. A witty exploration of the facts and legends surrounding some of the most popular French foods and wines by a French cheesemonger and an American academic, A Bite-Sized History of France tells the compelling and often surprising story of France from the Roman era to modern times.

Mark Kurlansky's new book takes us back to the food of a younger America. Before the national highway system brought the country closer together, before chain restaurants brought uniformity, and before the Frigidaire meant that frozen food could be stored for longer, the nation's food was seasonal, regional, and traditional. It helped to form the distinct character, attitudes, and customs of those who ate it.

In this riveting, informative, and entertaining book, Stelzer draws on previously untapped material, diaries of guests, and a wide variety of other sources to tell of some of the key dinners at which Churchill presided before, during, and after World War II.

Twelve-year-old Douglas Spaulding knows Green Town, Illinois, is as vast and deep as the whole world that lies beyond. It is a pair of new tennis shoes, the first harvest of dandelions for Grandfather's renowned intoxicant, the distant clang of the trolley bell on a hazy afternoon. But as young Douglas is about to discover, summer can be more than the repetition of established rituals that hold time at bay.

Discover the Kitchen Art of War—the must-have guide for chefs and cooks who want to apply strategic principles to running a successful kitchen. Based on Sun Tzu's timeless classic, this book offers a chef's perspective on kitchen strategy and leadership.

This intrepid autobiography was written by Douglas Baker after having agreed, at the invitation of the Imperial War Museum, to give a series of personal interviews to tell his story, as at that time he was one of the remaining survivors of World War II. Not another run-of-the-mill rendering of war stories, this is the story of a 16-year-old youth who began his journey to manhood when he volunteered to fight on the war front in the desert of northern Africa, as well as in Italy, against the inhumanity of Hitler's fascism.

In 19th-century France, 16,000 hectares of vineyard spread across Lower Corrèze. Count Firmin de Janelles rules over Chantegrêle. The Madelbos and Pierrebrune families detest one another, and the advent of Napoleon III awakens the hostilities between the village Bonapartists and Republicans. Meanwhile the count is in financial ruin because of a devastating insect ravaging the vineyards.

With a beleaguered Britain already facing war on two fronts – against Napoleon’s armies in Europe but also against the young and vigorous United States – the objective of ship’s surgeon and spy Stephen Maturin is to light the touch paper of Peruvian revolutionary fervour, all while Captain Jack Aubrey engages with their many and varied enemies at sea.

After saving her family farm from falling into disrepair Framboise, a secretive widow, lives a quiet life splitting her time between home and the creperie where she brings her mother's recipes to life. When her nephew approaches her to exploit her family's culinary legacy, Framboise is forced to confront her dramatic childhood at the heart of the German Occupation of France.

Adam Zientek, Assistant Professor of History at UC Davis joins Jana Byars to talk about his new book, A Thirst for Wine and War: The Intoxication of French Soldiers on the Western Front (McGill-Queen's University Press, 2024). Beginning in the fall of 1914, every French soldier on the Western Front received a daily ration of wine from the army. At first it was a modest quarter litre, but by 1917 it had increased to the equivalent of a full bottle each day. The wine ration was intended to sustain morale in the trenches, making the men more willing to endure suffering and boredom. The army ...

2019 WWII recipe cook book, following in the footsteps of British civilians during a time of food rationing. Each recipe is easy to follow with step-by-step instructions.

Living the food allergy life and having a kid who can't have dairy, tree nuts, peanuts, or soy is not easy. And neither is worrying about accommodating all the food requirements at a play date. From avoiding major food allergens and respecting food preferences like vegetarian or vegan to being aware of religious practices like keeping kosher, making a simple snack resembles navigating a minefield. Thankfully, Bake Sales Are My B*tch is here to help.