Ben Ford

Alexis Catsambis

Jessi J. Halligan

Our Blue Planet provides a comprehensive introduction to the field of maritime and underwater archaeology. Situating the field within the broader study of history and archaeology, this book advocates that an understanding of how our ancestors interacted with rivers, lakes, and oceans is integral to comprehending the human past. Our Blue Planet covers the full breadth of maritime and underwater archaeology, including formerly terrestrial sites drowned by rising sea levels, coastal sites, and a wide variety of wreck sites ranging across the globe and spanning from antiquity to World War II. Beginning with a definition of the field and several chapters dedicated to the methods of finding, recording, and interpreting submerged sites, Our Blue Planet provides an entry point for all readers, whether or not they are familiar with maritime and underwater archaeology or archaeology in general. The book then shifts to a thematic approach with chapters exploring human interactions with the watery world, both along the coasts and by ship. These chapters discuss the relationships between culture, technology, and environment that allowed humans through time to spread across the globe. Because ships were the primary means for humans to interact with large bodies of water, they are the focus of several chapters on the development of shipbuilding technology, the lives of sailors, and the uses of ships in exploration, expansion, and warfare. The book ends with chapters on how and why the non-renewable submerged archaeological record should be managed, so that both current and future generations can learn from the achievements and failures of past societies, as well as on how anyone can become involved in maritime and underwater archaeology. Throughout, the reader benefits from the personal reflections of a number of leading figures in the field.

Our Blue Planet: an Introduction to Maritime and Underwater Archaeology

Rebecca Allen

New Life for Archaeological Collections explores solutions to what archaeologists are calling the “curation crisis,” that is, too much stuff with too little research, analysis, and public interpretation. This volume demonstrates how archaeologists are taking both large and small steps toward not only solving the dilemma of storage but recognizing the value of these collections through inventorying and cataloging, curation, rehousing, artifact conservation, volunteer and student efforts, and public exhibits. Essays in this volume highlight new questions and innovative uses for existing archaeological collections. Rebecca Allen and Ben Ford advance ways to make the evaluation and documentation of these collections more accessible to those inside and outside of the scholarly discipline of archaeology. Contributors to New Life for Archaeological Collections introduce readers to their research while opening new perspectives for scientists and students alike to explore the world of archaeology. These essays illuminate new connections between cultural studies and the general availability of archaeological research and information. Drawing from the experience of university professors, government agency professionals, and cultural resource managers, this volume represents a unique commentary on education, research, and the archaeological community.

New Life for Archaeological Collections

David Turofsky

From the award-winning and fried-chicken obsessed duo behind Wingmans, chef Ben Ford and David Turofsky, comes Wings and Things, a book that celebrates the glorious bird with some of the most mouth-watering, saucy, internationally inspired variations on classic wings. Recipes to savor include moreish favorites such as their multi-award-winning Buffalo Hot Sauce, Sweet and Smokey BBQ Wings, Korean Hot Sauce Wings with Fermented Black Bean, Pineapple and Black Sesame, Jamaican-Me-Crazy Wings made firey with Scotch bonnet chillies, and Salt and Pepper Wings coated in five spice and Szechuan salt. Other chapters offer ways to make use of the other parts of a chicken so as to avoid waste – you'll find 24-hour tea-brined whole chicken, and recipes using the thighs and breast fillets. Ben and David also show how easy it is to use wing tips and other bones to make the best possible chicken stock, and chicken skin to make unbelievably moreish 'Crack Crumb' – a salty, irresistible topping made from crisped-up skin. You'll also find recipes to complete your chicken feast including sides, sharing plates, burgers, drinks and easy desserts. Spread your wings and master the art of cooking chicken wings to perfection!

Sticky, Crispy, Saucy, Lip-Smacking Chicken Recipes

Wings and Things

Carolynn Carreño

The guide to cooking with fire and feeding a crowd, restaurateur Ben Ford gives step-by-step instructions with photos and illustrations so that you can grill, smoke, or roast the whole beast outdoors—or prepare a “tamed” version of the feast in your home kitchen. Cook big. Play with fire. Get your hands dirty. Chef Ben Ford is known for wowing crowds with his handcrafted feasts of enormous proportions—a whole pig roast, paella for eighty, burgers for the block. Now, in Taming the Feast, his complete guide to outdoor grilling, smoking, and roasting, Ford divulges his secrets for nine jaw-dropping feasts for the adventurous home cook and DIY enthusiast. From mouthwatering Texas-style barbecue to Wood-Fired Paella, these entertaining blueprints can be used to throw a party for the whole neighborhood or an intimate dinner for four. A culinary MacGyver, Ford also provides unique complete do-it-yourself primers for making simple custom outdoor cookers that coax the ultimate flavor out of salmon, pig, rabbit, burgers, bratwurst, turkey, and lamb. Here are easy-to-follow step-by-step instructions, drawings, and timelines for constructing a baking barrel, cinder-block oven, smoking shed, and roasting box in your own backyard. Ford’s food reflects his passion for artisanal techniques, innovative combinations of flavors, and seasonal ingredients. Delicious sides, including Avocado Crostini with Tomatoes, Capers, Olives, Almonds, and Arugula, Persimmon Salad with Goat Cheese and Candied Pecans, Cheddar Cheese Loaf with Artisanal Ham and Spicy Brown Mustard, complement hearty main dishes. Each feast ends on a playful note with delicious desserts like classic S’mores with homemade marshmallows and graham crackers and Coconut and Banana Cream "Pies." Each chapter also includes creative recipes to make use of the leftovers you’re sure to have. Taming the Feast is further enlivened by gorgeous photography and Ford’s stories of growing up with his father Harrison Ford, then a carpenter, and his life as chef at some of California’s most celebrated restaurants working under such pillars of California cuisine as Alice Waters, Paul Bertolli, David Tanis, Nancy Silverton, Mark Peel, and Eberhard Müller. Whether you are hosting a pig roast, a fish fry, or a backyard barbecue family reunion, you can be sure everyone will leave your party entertained, well fed, and raving about the food.

Ben Ford's Field Guide to Adventurous Cooking

Taming the Feast

Donny L. Hamilton

The Oxford Handbook of Maritime Archaeology is a comprehensive survey of the field at a time when maritime archaeology has established itself as a mature branch of archaeology. This volume draws on the expertise of nearly fifty international scholars who examine the many distinct and universal aspects of the discipline.

The Oxford Handbook of Maritime Archaeology

A guide to cooking with fire and feeding crowds with grilled, smoked and outdoor-roasted foods outlines nine adventurous menus that feature such options as Texas-style barbecue and Wood-Fired Paella, providing complementary recipes for game meats, side dishes and desserts.

Ben Ford

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