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• Prologue: A Recipe for Something
• Chapter 1. All Thinking and Talking of Food
• Chapter 2. The Secret Society of Unconventional Cooks
• Chapter 3. Slaughter and Scurvy
• Chapter 4. Meat and Melted Snow
• Chapter 5. How to Keep a Fat Explorer in Prime Condition
• Chapter 6. Into the Deep Freeze
• Chapter 7. Prisoner-of-War Syndrome
• Chapter 8. The Syrup of American Comfort
• Chapter 9. A Cookie and a Story
• Chapter 10. Sleeping with Vegetables
• Chapter 11. A Tale of Two Stations Epilogue: Not Under These Conditions Acknowledgments
• Appendix 1: Selected Recipes from Gerald Cutland's Fit for a FID
• Appendix 2: Hoosh Timeline Notes Selected Bibliography.
• (source: Nielsen Book Data)

Antarctica, the last place on Earth, is not famous for its cuisine. Yet it is famous for stories of heroic expeditions in which hunger was the one spice everyone carried. At the dawn of Antarctic cuisine, cooks improvised under inconceivable hardships, castaways ate seal blubber and penguin breasts while fantasizing about illustrious feasts, and men seeking the South Pole stretched their rations to the breaking point. Today, Antarctica's kitchens still wait for provisions at the far end of the planet's longest supply chain. Scientific research stations serve up cafeteria fare that often offers more sustenance than style. Jason C. Anthony, a veteran of eight seasons in the U.S. Antarctic Program, offers a rare workaday look at the importance of food in Antarctic history and culture. Anthony's tour of Antarctic cuisine takes us from hoosh (a porridge of meat, fat, and melted snow, often thickened with crushed biscuit) and the scurvy-ridden expeditions of Shackleton and Scott through the twentieth century to his own preplanned three hundred meals (plus snacks) for a two-person camp in the Transantarctic Mountains. The stories in Hoosh are linked by the ingenuity, good humor, and indifference to gruel that make Anthony's tale as entertaining as it is enlightening.
(source: Nielsen Book Data)

• From academic sojourners to settler migrants: "scholarship boy" and girls in the kitchen
• Eating in public as performance of assimilation, diaspora, or ethnic belonging
• Mapping the new south(west)ern home
• Expats in love: recipes for belonging abroad
• Diasporic inventions: reclaiming family culinary traditions
• Talking turkey: the Thanksgiving holiday as the measure of assimilation.

Following in the tradition of "The Specialist" and "Temples of Convenience & Chambers of Delight", "Pees and Queues" is a delightful book about the lore of the loo. While international, "Pees and Queues" is primarily a view from a South African loo which includes facts, figures, news items, book extracts and anecdotes about conveniences and inconveniences, long-drops and P.K.s, chamber pots and bidets and a whole range of usage and customs. Featured in this guide: a chronicle of comfort stations, ancient and modern; dramatic events starring Ladies and Gents; loo-styles of the rich and famous; hilarious contributions from well-known writers; literary gems and nostalgic privy memories.
(source: Nielsen Book Data)

• Craft introductions
• Craft interruptions
• Craft networks
• Craft terroir
• Craft delivery
• Craft tracings
• Craft sharing
• Craft obsession.

Denied access to traditional advertising platforms by lack of resources, craft breweries have proliferated despite these challenges by embracing social media platforms, and by creating an obsessed culture of fans. In Craft Obsession, Jeff Rice uses craft beer as a case study to demonstrate how social media platforms such as Facebook and Twitter function to shape stories about craft. Rice weaves together theories of writing, narrative, new media, and rhetoric with a personal story of his passion for craft beer. Both an objective scholarly study and an engaging personal narrative about craft beer, Craft Obsession provides valuable insights into digital writing, storytelling, and social media.
(source: Nielsen Book Data)

The boots a passenger had on when his plane landed on the Hudson River. The tank top Andy Warhol's assistant wore to one of their nightclub outings together. The jacket a taxi driver put on to feel safe as he worked the night shift. These and over sixty other clothing-inspired narratives make up Worn in New York, the latest volume from New York Times bestselling author Emily Spivack. In these first-person accounts, contributors in and out of the public eye share surprising, personal, wild, poignant, and funny stories behind a piece of clothing that reminds them of a significant moment of their New York lives. Worn in New York offers a contemporary cultural history of the city-its changing identity, temper, and tone, and its irrepressible vitality-by paying tribute to these well-loved clothes and the people who wore them. Includes contributions from: Adam Horovitz Amy Heckerling Andre Royo Anna Sui Aubrey Plaza Catherine Opie Coco Rocha Dick Cavett Eileen Myles Fab 5 Freddy Gay Talese Genesis Breyer P-Orridge JD Samson Jenji Kohan Jenna Lyons Kyp Malone Lena Dunham Pee Wee Kirkland Thelma Golden Timothy Greenfield-Sanders.
(source: Nielsen Book Data)

茶事只是社會生活之一端,但在"全宋詩"與"全宋詞"的範圍裏檢閱其詳,卻不能不驚訝於它的豐富.茶事中的細微末節,在茶詩中原是有情,有境,有性靈;茶方式的選擇,也每每顯示著者的氣度和風神.陸羽曾經努力使茶事成為一種藝術,一種境界,兩宋士人則把懸浮著的藝術和境界化為日常,而依然可以用"物"來承載屬於自己的"文".那麼士人之茶與世人之茶是否有所區別從考校名物入手,應該可以發現茶詩與茶事相互映襯中若干細節的意義.