Boston is a city rich in the history of residents from all walks of life, every country and every ethnicity imaginable. From 1840 to 1925, Boston's diversity created a city with a thriving nexus of people who wove together a community that reflected their own unique heritage. In this lavishly illustrated book with over 200 thought-provoking and evocative photographs, Anthony Mitchell Sammarco and Michael Price have created an important book chronicling

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Robin Roberts explores the legacy of the Tuskegee Airmen, the legendary group of African American pilots including her father that served in WWII, revealing how these warriors for change helped end segregation in the military.

In the fall of 1968, a 26-year-old Army Captain finds himself halfway across the world in Viet Nam. From Long Binh Post, Bruce Stern connects with his friends and family at home while he tries to maintain a sense of normalcy in a turbulent time.

Recounts one of the history's greatest tales of survival, Sir Ernest Shackleton's 1914-1916 expedition to Antarctica. The expedition, Shackleton's third, followed the tragic death of the famous English polar explorer Robert Falcon Scott on his quest to the South Pole. Narrated by Liam Neeson.

Explore the earliest printed cookbook, composed in the early 15th century and printed around 1470 (making it one of the first generation of books in print on any subject). Learn to create its blancmanger, a combination of capon breast, white flour, rosewater, sugar, and almond milk that still exists in Turkish cuisine. And discover how to make pasta by feel and texture, no measurements allowed.

La Cuisiniere Canadienne, published in 1840, was the first Canadian cookbook. The authors created the recipes they imagined the early 17th-century Quebec settlers would have eaten (and once in writing, they became the tradition). Discover the extraordinary flavors of the tourtiere, a meat pie traditionally served on Christmas or New Year’s Day.

Examine the Chinese Wei dynasty’s Qi Min Yao Shu, an encyclopedic manual containing “essential techniques to benefit the people,” and learn about Chinese agricultural practices going back to antiquity. Explore the fermentation practices of the time, using both bacteria and mold, and follow a scaled-down recipe to create an intensely flavored fermented black bean dish.

Did Lettice Pudsey create all the recipes in the 17th-century manuscript attributed to her? Or do as many as 13 others also deserve credit? Whatever the answer, Pudsey had great culinary skills and she wanted her peers to know it. Explore her hippocras, a delicious spiced wine, and the astounding flavors of her “capon in whit broth.”

Explore the encyclopedic wonders of the Opera, a 1570 cookbook by Bartolomeo Scappi. Unusual for its time, Opera was a cookbook written specifically to teach cooking. With directions and recipes from the Late Renaissance style, and using lavish and contrasting flavors, you will create delicious meat rolls, salami, and an eggplant dish.

Explore the ethical vegetarianism of the Jain people in 16th century Kallahalli, today’s southwestern India. As reflected in recipes from the Soopa Shastra, a cookbook commissioned by the local magnate of the area, the Jains used fresh, local ingredients to their best advantage. Learn to cook a stuffed cake, tamarind rice, eggplant, plantain, and a jackfruit soup.