Twelve-year-old Lafayette's close relationship with his older brother Charlie changes after Charlie is released from a detention home and blames Lafayette for the death of their mother.

In the nineteenth century, the colonial territories of California and Hawai'i underwent important cultural, economic, and ecological transformations influenced by an unlikely factor: cows. The creation of native cattle cultures, represented by the Indian vaquero and the Hawaiian paniolo, demonstrates that California Indians and native Hawaiians adapted in ways that allowed them to harvest the opportunities for wealth that these unfamiliar biological...

Dutch celebrity chef Pepijn Schmeink comes to Brighton to cook his innovative cuisine. He also visits a cheese shop, eats artisan gelato and cooks traditional British fish and chips. Meanwhile, Rob Carr travels to Pepijn's restaurant, struggles with a strange kitchen, transfers desserts across the city in the back of a van and battles to create a stunning dinner.

In Brighton, food celebrity Chef Tony Leck produces a fabulous meal, embracing local produce and foraged foods. While in Sussex he travels to a micro-brewery and a beach front fish smoker. Over in Guernsey, Semone cooks a dinner of twisted classics to the delight of his audience. He tours a cider producer, herb farm and cheese maker.

Chef Bas Oonk visits Michael's acclaimed restaurant 64 Degrees in Brighton to demonstrate his exquisite skills. He visits an organic chocolate producer, a traditional English Pub and the famous Victorian subterranean aquarium. Over in Den Haag Michael runs the kitchen at Basaal to show his own modern European style of cooking. He visits the local fish market, eats herring and learns about Genever.

Inheritors and knights, guard and be guarded, love and be loved. This is the rule in the field behind the real world. The sea and sky are at war, the principality rises. A noble son and a nun will change the world in the stormy waves of history.

As Britain industrialized in the early nineteenth century, animal breeders faced the need to convert livestock into products while maintaining the distinctive character of their breeds. Thus they transformed cattle and sheep adapted to regional environments into bulky, quick-fattening beasts. Exploring the environmental and economic ramifications of imperial expansion on colonial environments and production practices, Rebecca J. H. Woods traces how...

In ancient times, the Mediterranean Sea allowed Greeks, Phoenicians, Egyptians, and the people of Mesopotamia to trade goods and make cultural connections. In fact, trade routes through the Mediterranean allowed both Greeks and Phoenicians to establish new colonies, extending their reach and leading to immense wealth. Mediterranean Trade Routes provides context for how these routes fostered political relationships, private business, and advances in...

France is often held up as a bastion of gastronomic refinement and as a model of artisanal agriculture and husbandry. But French farming is not at all what it seems. Countering the standard stories of gastronomy, tourism, and leisure associated with the French countryside, Venus Bivar portrays French farmers as hard-nosed businessmen preoccupied with global trade and mass production. With a focus on both the rise of big agriculture and the organic...