Emo Nemo

Mily

Sarah

Shaidrian Rios

Jimmy Beans

miCCwatreSSop

Julie Wynne - videos

Kapuster

Nicky Tallon

Harini Sen

Vastralaya

Evan Shively (Perseus271)

Almost every culture on earth has drink, and where there's drink there's drunkenness. But in every age and in every place drunkenness is a little bit different. It can be religious, it can be sexual, it can be the duty of kings or the relief of peasants. It can be an offering to the ancestors, or a way of marking the end of a day's work. It can send you to sleep, or send you into battle.A Short History of Drunkenness traces humankind's love affair with booze from our primate ancestors through to Prohibition, answering every possible question along the way: What did people drink? How much? Who did the drinking? Of the many possible reasons, why? On the way, learn about the Neolithic Shamans, who drank to communicate with the spirit world (no pun intended), marvel at how Greeks got giddy and Romans got rat-arsed, and find out how bars in the Wild West were never quite like in the movies.This is a history of the world at its inebriated best.

Gin Glorious Gin is a vibrant cultural history of London seen through the prism of its most iconic drink. Leading the reader through the underbelly of the Georgian city via the Gin Craze, detouring through the Empire (with a G&amp;T in hand), to the emergence of cocktail bars in the West End, the story is brought right up to date with the resurgence of class in a glass - the Ginnaissance. As gin has crossed paths with Londoners of all classes and professions over the past three hundred years it has become shorthand for metropolitan glamour and alcoholic squalor in equal measure. In and out of both legality and popularity, gin is a drink that has seen it all. Gin Glorious Gin is quirky, informative, full of famous faces - from Dickens to Churchill, Hogarth to Dr Johnson - and introduces many previously unknown Londoners, hidden from history, who have shaped the city and its signature drink.

Mark Kurlansky, bestselling author of Salt and Cod, serves up a smorgasbord of food writing through the ages, from Plato to Louis PrimaChoice Cuts offers more than two hundred mouth-watering selections, including Brillat-Savarin on chocolate; Waverley Root on truffles; M. F. K. Fish on gingerbread; Pablo Neruda on French fries; Alexandre Dumas on coffee; and a vast variety by Escoffier, Elizabeth David, A. J. Liebling, Ernest Hemingway, Virginia Woolf, Dickens, Balzac, Chekhov, Orwell, and Alice B. Toklas, among others. Filled throughout with recipes, menus, classic photographs, and Kurlansky’s own original drawings, Choice Cuts is a must-have for any serious lover of food.“The most outrageously broad, gregarious food writing anthology.” –SaveurMark Kurlansky is the author of many books including Salt, The Basque History of the World, 1968, and The Big Oyster. His newest book is Birdseye.

A spirited look at the history of alcohol from the dawn of civilization to the twenty first centuryFor better or worse, alcohol has helped shape our civilization. Throughout history, it has been consumed not just to quench our thirsts or nourish our bodies but also for cultural reasons. It has been associated since antiquity with celebration, creativity, friendship, and danger, for every drinking culture has acknowledged it possesses a dark side. In Drink, Iain Gately traces the course of humanity's 10,000 year old love affair with the substance which has been dubbed the cause of - and solution to - all of life's problems. Along the way he scrutinises the drinking habits of presidents, prophets, and barbarian hordes, and features drinkers as diverse as Homer, Hemmingway, Shakespeare, Al Capone, Benjamin Franklin, and Thomas Jefferson. Covering matters as varied as bacchanals in Imperial Rome, the gin craze in 17th century London, the rise and fall of the temperance movement, and drunk driving, Drink details the benefits and burdens alcohol has conveyed to the societies in which it is consumed. Gately's lively and provocative style brings to life the controversies, past and present, that have raged over alcohol, and uses the authentic voices of drinkers and their detractors to explode myths and reveal truths about this most equivocal of fluids.Drink further documents the contribution of alcohol to the birth and growth of the United States, taking in the war of Independence, the Pennsylvania Whiskey revolt, the slave trade, and the failed experiment of National Prohibition. Finally, it provides a history of the world's best loved drinks. Enthusiasts of craft brews and fine wines will discover the origins of their favorite tipples, and what they have in common with Greek philosophers and medieval princes every time they raise a glass.A rollicking tour through humanity's love affair with alcohol, Drink is an intoxicating history of civilization

As a longtime vegetarian/near-vegan, I bought and read this book with a bit of apprehension - clearly the author was not on an anti-foie crusade, and I wasn't sure it was going to be a pleasant read. However, I was quickly reassured by the authors thoroughness in presenting all the information, and listening to all the different stakeholders.That's not to say that the book is completely "objective" (as if such a thing were possible), or that the author's own views on the subject don't come through (hint - he's not a vegetarian and he's eaten his share of foie gras), but I think he does a really good job of presenting the information in an informative (and sometimes even funny) way.What I was more pleasantly surprised by was that the book really delves into the moral complexities involved. While the author isn't a vegetarian, he has clearly thought about the moral issues involved in eating meat, as well as the problems posed by factory farming. I think he poses some compelling arguments that the distress to the animals from the gavage (force-feeding) is not as bad as one might imagine, and he pokes holes in some of the more extreme arguments made by animal rights advocates.Worth reading for anyone who's curious about where their food comes from, regardless of their stance on the issue of force-feeding.

The Story of Corn is a unique compendium, drawing upon history and mythology, science and art, anecdote and image, personal narrative and epic to tell the extraordinary story of the grain that built the New World. Corn transformed the way the entire world eats, providing a hardy, inexpensive alternative to rice or wheat and cheap fodder for livestock and finding its way into everything from explosives to embalming fluid.Betty Fussell has given us a true American saga, interweaving the histories of the indigenous peoples who first cultivated the grain and the European conquerors who appropriated and propagated it around the globe. She explores corn's roles as food, fetish, crop, and commodity to those who have planted, consumed, worshiped, processed, and profited from it for seven centuries.Now available only from the University of New Mexico Press, The Story of Corn,  is the winner of a Julia Child Cookbook Award from the International Association of Culinary Professionals."Written in a lively and nontechnical style."--Library Journal"Fussell has clearly done a good deal of research and a lot of traveling--peering over a precipice at Machu Picchu, descending into a restored ceremonial kiva of the Anasazi people in New Mexico, visiting the sole surviving corn palace from the Midwest boosters--glory days of a century ago."--Kirkus Reviews

The potato—humble, lumpy, bland, familiar—is a decidedly unglamorous staple of the dinner table. Or is it? John Reader’s narrative on the role of the potato in world history suggests we may be underestimating this remarkable tuber. From domestication in Peru 8,000 years ago to its status today as the world’s fourth largest food crop, the potato has played a starring—or at least supporting—role in many chapters of human history. In this witty and engaging book, Reader opens our eyes to the power of the potato.Whether embraced as the solution to hunger or wielded as a weapon of exploitation, blamed for famine and death or recognized for spurring progress, the potato has often changed the course of human events. Reader focuses on sixteenth-century South America, where the indigenous potato enabled Spanish conquerors to feed thousands of conscripted native people; eighteenth-century Europe, where the nutrition-packed potato brought about a population explosion; and today’s global world, where the potato is an essential food source but also the world’s most chemically-dependent crop. Where potatoes have been adopted as a staple food, social change has always followed. It may be “just” a humble vegetable, John Reader shows, yet the history of the potato has been anything but dull.

It has seduced kings and comforted millions. Part culinary history, part cultural commentary, Vanilla tells the remarkable story of the world's most popular flavor and scent.  The Spanish considered vanilla the ultimate aphrodisiac, the Totonac Indians called it the fruit of the gods, and the Aztecs taxed the Mayans in vanilla beans, using the beans as currency. Today, vanilla is in our coffee, our perfume, tea, home products, body lotion, and just about anything imaginable.  Patricia Rain explores the incredibly diverse effect of vanilla on the worlds of food, medicine, psychology, and even politics. She intertwines the fields of cultural anthropology, botany, folklore, and economics, tracing the marvelous path of vanilla throughout world history. Vanilla shows how the impact and marketing of this ubiquitous little bean over the last eight hundred years saved the indigenous peoples of Mexico and Tahiti, put Madagascar on the map, drove the success of the great Parisian perfume houses and Europe's confection industry, and spurred trade routes across the Indian Ocean. Rain examines the rich history of vanilla with exacting detail and discusses its current role in our lives and the modern retail world, where the "vanilla boom" has caused the prices of many common consumer items to skyrocket.  Filled with fascinating insights, quirky characters, trivia, and even recipes, this beautifully written book is perfect for vanilla lovers, history buffs, and anyone interested in a real-life captivating story.

Some history books do not so much alter your worldview as fill your head with a plethora of interesting trivia, some of which you will spout at your friends for a few days, and most of which will disappear in a month or two. Regrettably, I think most of the interesting factoids I've learned from this book are doomed to such a fate.The book is a little disjointed--I often felt as if the author was on the verge of a grand unifying theory but could not quite wrap her arms around it. Instead, it stumbles from one era to the next. Far more of the book had to do with European influences than I had expected; however, the Europeans started having a strong effect on the cuisine far earlier than I'd realized, so I suppose that's fair.Some interesting, useless factoids I have learned: - Chili peppers are native to the Americas and were introduced to Asia by the Portugeuse. It was the discovery of scotch bonnet chilis that convinced Columbus he'd found the Indies--he thought they were the source of black pepper, an entirely different plant native to India. Trinidad has adaEpted curries from Indian immigrants to use their native scotch bonnets instead of some of the other chili varieties used in India, bringing the transfer full circle.- British food used to be quite spicy--the Middle Ages featured enormous quantities of cinnamon, black pepper, and other spices, as well as sweets mixed with savories. The rise in prestige of French cooking and the pallid imitation of it led to the bland-i-fication of British cooking. Early British officers and merchants in India embraced Indian cooking--it wasn't until the rise of middle class values and of canning that they switched to preferring socially prestigious but wretched tinned British imports to native dishes. So British cooking wasn't always that wretched--social snobbery made it so, despite the best efforts of the world to help them.- The word "factory" comes from the warehouses of British textile agents, or factors.- Most of the "Indian" restaurateurs (perhaps as many as 90%) are actually Bangladeshi, from one specific reason, due to some peculiarities of immigration laws and labor shortages. Most of the food we're accustomed to thinking of as "Indian" is a Britishized version of Mughlai cooking. But given the incredible cross-pollination of cultures, identifying an "authentic" Indian cuisine is basically impossible. It's always been adapted and tampered with by foreigners and conquerors.Lots of other fun facts abound. Also, quite a lot of recipes, which are helpful in charting some of the changing styles, but I doubt will result in many meals. (Some of the ingredients sound rather hard to come by outside of India, while some of the instructions or measurements, especially of older recipes, are rather archaic and difficult to understand.)It would help a great deal if you go into the book with at least a framework of Indian history in mind. In the times and places which I was already familiar with, I had a much easier time following what was going on than those with which I was less familiar.

In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind.  In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food.  From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.

Part cookbook—with more than 120 enticing recipes—part culinary history, part inquiry into the evolution of an industry, Milk is a one-of-a-kind book that will forever change the way we think about dairy products.Anne Mendelson, author of Stand Facing the Stove, first explores the earliest Old World homes of yogurt and kindred fermented products made primarily from sheep’s and goats’ milk and soured as a natural consequence of climate. Out of this ancient heritage from lands that include Greece, Bosnia, Turkey, Israel, Persia, Afghanistan, and India, she mines a rich source of culinary traditions.Mendelson then takes us on a journey through the lands that traditionally only consumed milk fresh from the cow—what she calls the Northwestern Cow Belt (northern Europe, Great Britain, North America). She shows us how milk reached such prominence in our diet in the nineteenth century that it led to the current practice of overbreeding cows and overprocessing dairy products. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to try are a revelation of how pure milk products should really taste.The delightfully wide-ranging recipes that follow are grouped according to the main dairy ingredient: fresh milk and cream, yogurt, cultured milk and cream, butter and true buttermilk, fresh cheeses. We learn how to make luscious Clotted Cream, magical Lemon Curd, that beautiful quasi-cheese Mascarpone, as well as homemade yogurt, sour cream, true buttermilk, and homemade butter. She gives us comfort foods such as Milk Toast and Cream of Tomato Soup alongside Panir and Chhenna from India. Here, too, are old favorites like Herring with Sour Cream Sauce, Beef Stroganoff, a New Englandish Clam Chowder, and the elegant Russian Easter dessert, Paskha. And there are drinks for every season, from Turkish Ayran and Indian Lassis to Batidos (Latin American milkshakes) and an authentic hot chocolate.\
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This illuminating book will be an essential part of any food lover’s collection and is bound to win converts determined to restore the purity of flavor to our First Food.

The smell of sweet cinnamon on your morning oatmeal, the gentle heat of gingerbread, the sharp piquant bite from your everyday peppermill. The tales these spices could tell: of lavish Renaissance banquets perfumed with cloves, and flimsy sailing ships sent around the world to secure a scented prize; of cinnamon-dusted custard tarts and nutmeg-induced genocide; of pungent elixirs and the quest for the pepper groves of paradise. The Taste of Conquest offers up a riveting, globe-trotting tale of unquenchable desire, fanatical religion, raw greed, fickle fashion, and mouthwatering cuisine–in short, the very stuff of which our world is made. In this engaging, enlightening, and anecdote-filled history, Michael Krondl, a noted chef turned writer and food historian, tells the story of three legendary cities–Venice, Lisbon, and Amsterdam–and how their single-minded pursuit of spice helped to make (and remake) the Western diet and set in motion the first great wave of globalization.In the sixteenth and seventeenth centuries, the world’s peoples were irrevocably brought together as a result of the spice trade. Before the great voyages of discovery, Venice controlled the business in Eastern seasonings and thereby became medieval Europe’s most cosmopolitan urban center. Driven to dominate this trade, Portugal’s mariners pioneered sea routes to the New World and around the Cape of Good Hope to India to unseat Venice as Europe’s chief pepper dealer. Then, in the 1600s, the savvy businessmen of Amsterdam “invented” the modern corporation–the Dutch East India Company–and took over as spice merchants to the world.Sharing meals and stories with Indian pepper planters, Portuguese sailors, and Venetian foodies, Krondl takes every opportunity to explore the world of long ago and sample its many flavors. The spice trade and its cultural exchanges didn’t merely lend kick to the traditional Venetian cookies called peverini, or add flavor to Portuguese sausages of every description, or even make the Indonesian rice table more popular than Chinese takeout in trendy Amsterdam. No, the taste for spice of a few wealthy Europeans led to great crusades, astonishing feats of bravery, and even wholesale slaughter.As stimulating as it is pleasurable, and filled with surprising insights, The Taste of Conquest offers a fascinating perspective on how, in search of a tastier dish, the world has been transformed.

Probably the best book I’ve read yet on the history of a particular substance. Thoroughly researched and referenced, the book provides a comprehensive overview of the history of chocolate. In addition, the authors correct misconceptions and myths, and coming from authors with a speciality on ancient Mesoamerica, they are able to go into extensive detail about the pre-Columbian uses of chocolate which most other books on the subject simply skim over. Easy read, nice flowing style too.7 out of 10

The Potato tells the story of how a humble vegetable, once regarded as trash food, had as revolutionary an impact on Western history as the railroad or the automobile. Using Ireland, England, France, and the United States as examples, Larry Zuckerman shows how daily life from the 1770s until World War I would have been unrecognizable-perhaps impossible-without the potato, which functioned as fast food, famine insurance, fuel and labor saver, budget stretcher, and bank loan, as well as delicacy. Drawing on personal diaries, contemporaneous newspaper accounts, and other primary sources, this is popular social history at its liveliest and most illuminating.

A brilliant, original history of the spice trade--and the appetites that fueled it. It was in search of the fabled Spice Islands and their cloves that Magellan charted the first circumnavigation of the globe. Vasco da Gama sailed the dangerous waters around Africa to India on a quest for Christians--and spices. Columbus sought gold and pepper but found the New World. By the time these fifteenth- and sixteenth-century explorers set sail, the aromas of these savory, seductive seeds and powders had tempted the palates and imaginations of Europe for centuries. "Spice: The History of a Temptation "is a history of the spice trade told not in the conventional narrative of politics and economics, nor of conquest and colonization, but through the intimate human impulses that inspired and drove it. Here is an exploration of the centuries-old desire for spice in food, in medicine, in magic, in religion, and in sex--and of the allure of forbidden fruit lingering in the scents of cinnamon, pepper, ginger, nutmeg, mace, and clove. We follow spices back through time, through history, myth, archaeology, and literature. We see spices in all their diversity, lauded as love potions and aphrodisiacs, as panaceas and defenses against the plague. We journey from religious rituals in which spices were employed to dispel demons and summon gods to prodigies of gluttony both fantastical and real. We see spices as a luxury for a medieval king's ostentation, as a mummy's deodorant, as the last word in haute cuisine.  Through examining the temptations of spice we follow in the trails of the spice seekers leading from the deserts of ancient Syria to thrill-seekers on the Internet. We discover howspice became one of the first and most enduring links between Asia and Europe. We see in the pepper we use so casually the relic of a tradition linking us to the appetites of Rome, Elizabethan England, and the pharaohs. And we capture the pleasure of spice not only at the table but in every part of life.  "Spice "is a delight to be savored.

Deliciously organized by the Seven Deadly Sins, here is a scintillating history of forbidden foods through the ages—and how these mouth-watering taboos have defined cultures around the world.From the lusciously tempting fruit in the Garden of Eden to the divine foie gras, Stewart Lee Allen engagingly illustrates that when a pleasure as primal as eating is criminalized, there is often an astonishing tale to tell. Among the foods thought to encourage Lust, the love apple (now known as the tomato) was thought to possess demonic spirits until the nineteenth century. The Gluttony “course” invites the reader to an ancient Roman dinner party where nearly every dish served—from poppy-crusted rodents to “Trojan Pork”—was considered a crime against the state. While the vice known as Sloth introduces the sad story of “The Lazy Root” (the potato), whose popularity in Ireland led British moralists to claim that the Great Famine was God’s way of punishing the Irish for eating a food that bred degeneracy and idleness.Filled with incredible food history and the author’s travels to many of these exotic locales, In the Devil’s Garden also features recipes like the matzo-ball stews outlawed by the Spanish Inquisition and the forbidden “chocolate champagnes” of the Aztecs. This is truly a delectable book that will be consumed by food lovers, culinary historians, amateur anthropologists, and armchair travelers alike. Bon appétit!

It’s a culinary catalyst, an agent of change, a gastronomic rock star. Ubiquitous in the world’s most fabulous cuisines, butter is boss. Here, it finally gets its due. After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself. From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter’s role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manié, croissants, pâte brisée, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best.

A journalist channels her ice-cream obsession, scouring the United States for the best artisanal brands and delving into the surprising history of ice cream and frozen treats in America. For Amy Ettinger, ice cream is not just a delicious snack but a circumstance and a time of year--frozen forever in memory. As the youngest child and only girl, ice cream embodied unstructured summers, freedom from the tyranny of her classmates, and a comforting escape from her chaotic, demanding family.Now as an adult and journalist, her love of ice cream has led to a fascinating journey to understand ice cream's evolution and enduring power, complete with insight into the surprising history behind America's early obsession with ice cream and her experience in an immersive ice-cream boot camp to learn from the masters. From a visit to the one place in the United States that makes real frozen custard in a mammoth machine known as the Iron Lung, to the vicious competition among small ice-cream makers and the turf wars among ice-cream trucks, to extreme flavors like foie gras and oyster, Ettinger encounters larger-than-life characters and uncovers what's really behind America's favorite frozen treats.Sweet Spot is a fun and spirited exploration of a treat Americans can't get enough of--one that transports us back to our childhoods and will have you walking to the nearest shop for a cone.

MARK BITTMAN is one of the country's best-known and most widely respected food writers. His How to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of New York Times on food policy and cooking, and is a columnist for the New York Times Magazine. His "The Minimalist" cooking show, based on his popular NYT column, can be seen on the Cooking Channel. His most recent book, VB6, debuted at #1 on the New York Times bestseller list in its first week on sale.

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  , an extraordinary investigation into the human lives at the heart of the American grocery store\
The American supermarket is an everyday miracle. But what does it take to run one? What are the inner workings of product delivery and distribution? Who sets the price? And who suffers for the convenience and efficiency we've come to expect? In this rollicking expos�, author Benjamin Lorr pulls back the curtain on this highly secretive industry. Combining deep sourcing, immersive reporting, and compulsively readable prose, Lorr leads a wild investigation to:- Learn the secrets of Trader Joe's success from Trader Joe himself - Drive with truckers caught in a job they call "sharecropping on wheels" - Break into industrial farms with activists to learn what it takes for a product to earn certification labels like "rainforest friendly" and "fair trade" - Follow entrepreneurs as they fight for shelf space, learning essential tips, tricks, and traps for any new food business  - Journey with migrants to examine shocking forced labor practices through their eyesThe result is a page-turning portrait of an industry in flux, filled with the passion, ingenuity, and inequity required to make this piece of the American dream run. The product of five years of research and hundreds of interviews across every level of the industry, The Secret Life of Groceries is essential reading for those who want to understand our food system -- delivering powerful social commentary on the inherently American quest for more and compassionate insight into the lives that provide it.

An imprisoned vampire, Barnabas Collins, is set free and returns to his ancestral home, where his dysfunctional descendants are in need of his protection.

2012 American film directed by Tim Burton

In an alternate Victorian Age world, a group of famous contemporary fantasy, science fiction, and adventure characters team up on a secret mission.

2003 superhero film by Stephen Norrington

The infamous story of Benjamin Barker, aka Sweeney Todd, who sets up a barber shop in London which is the basis for a sinister partnership with his fellow tenant, Mrs. Lovett.

Ichabod Crane is sent to Sleepy Hollow to investigate the decapitations of three people, with the culprit being the legendary apparition, The Headless Horseman.

A traveling theater company gives its audience much more than they were expecting.

Fourteenth century knights transport a suspected witch to a monastery, where monks deduce her powers could be the source of the Black Plague.

Adventurer Lara Croft goes on a quest to save the mythical Pandora's Box, before an evil scientist finds it, and recruits a former Marine turned mercenary to assist her.

Raised as an over-sized elf, a human travels from the North Pole to NYC to meet his biological father who doesn't know he exists and is in desperate need of some Christmas spirit.

2003 American comedy film starring Will Ferrell directed by Jon Favreau

A small-time magician is swept away to an enchanted land and is forced into a power struggle between three witches.

God contacts Congressman Evan Baxter and tells him to build an ark in preparation for a great flood.

On Christmas Eve, a young boy embarks on a magical adventure to the North Pole on the Polar Express, while learning about friendship, bravery, and the spirit of Christmas.

2004 US-Canadian-UK animated film directed by Robert Zemeckis

An eight-year-old troublemaker must protect his house from a pair of burglars when he is accidentally left home alone by his family during Christmas vacation.

Halloweentown is a series of four fantasy films released as Disney Channel Original Movies: Halloweentown (1998), Halloweentown II: Kalabar's Revenge (2001), Halloweentown High (2004), and Return to Halloweentown (2006).

When a boy learns that a beloved killer whale is to be killed by the aquarium owners, the boy risks everything to free the whale.

1993 US family film directed by Simon Wincer

An artificial man, who was incompletely constructed and has scissors for hands, leads a solitary life. Then one day, a suburban lady meets him and introduces him to her world.

1990 American fantasy romance film by Tim Burton

Benjamin Gates must follow a clue left in John Wilkes Booth's diary to prove his ancestor's innocence in the assassination of Abraham Lincoln.

2007 mystery adventure film by Jon Turteltaub

Teenager Darren Shan meets a mysterious man at a freak show who turns out to be a vampire. After a series of events, Darren must leave his normal life and go on the road with the Cirque du Freak, becoming a creature of the night.

A wrongfully convicted boy is sent to a brutal desert detention camp where he joins the job of digging holes for some mysterious reason.

The young apprentice of a magical, eccentric toy store owner learns to believe in herself, and in her friends, upon learning some grave news about the future.

A young boy with a distant father enters a world of make-believe and magic through a portal within an antique book.

1990 German-British fantasy film, 1st sequel to the 1984 West German epic fantasy film directed by George T. Miller

Emmanuelle Grey Rossum (born September 12, 1986) is an American actress and singer-songwriter. She is known for her portrayal of Fiona Gallagher in the television series Shameless. Her role in Mystic River (2003) initially brought her recognition. She starred in the science-fiction film The Day After Tomorrow (2004) and received critical acclaim for her performance in the leading role of Christine Daaé in the film adaptation of The Phantom of the Opera (2004). In 2007, Rossum released her debut album, Inside Out. She also released a Christmas EP the same year, titled Carol of the Bells. In 2013, she released a follow-up album called Sentimental Journey.Emmanuelle Grey Rossum was born on September 12, 1986, in New York City. She is the only child of Cheryl Rossum, a single mother who worked as a corporate photographer. Her parents separated while her mother was pregnant; as of 2007, she had met her father twice. Rossum's mother is Jewish (of Russian-Jewish descent), whereas her father is Protestant (of English and Dutch ancestry). Rossum identifies as Jewish, and has stated that her mother instilled in her the "Jewish code of ethics and morals". She was named for her great-grandfather, whose first name was Emanuel, using the feminine spelling. She is a relative, by marriage, of designer Vera Wang, who was married to Rossum's cousin, investor and real-estate developer Arthur P. Becker.

American recording artist; pop rock singer-songwriter and pianist

A financial advisor drags his family from Chicago to the Missouri Ozarks, where he must launder money to appease a drug boss.

Jack Bauer comes out of hiding in London to stop a huge terrorist attack on British soil.

Jack Bauer races against the clock to subvert terrorist plots and save his nation from ultimate disaster.

Three strangers who share an obsession with true crime suddenly find themselves caught up in one.

A spy recently disavowed by the U.S. government uses his special ops training to help others in trouble.

Due to a political conspiracy, an innocent man is sent to death row and his only hope is his brother, who makes it his mission to deliberately get himself sent to the same prison in order to break the both of them out, from the insid

A crew of high-tech crooks attempt to steal from wealthy criminals and corrupt businessmen.

The cases of the Naval Criminal Investigative Service's Washington, D.C. Major Case Response Team, led by Special Agent Leroy Jethro Gibbs.

American military drama/police procedural fictional television series

An ex-CIA agent and a wealthy programmer save lives via a surveillance AI that sends them the identities of civilians involved in impending crimes. However, the details of the crimes, including the civilians' roles, are left a myster

2011 American science fiction crime drama television series

A white-collar criminal agrees to help the FBI catch other white-collar criminals using his expertise as an art and securities thief, counterfeiter, and conman.

A former police officer returns to the force after having been wrongly imprisoned for years.

Secrets and truths unfold through the lives of female friends in one suburban neighborhood, after the mysterious suicide of a neighbor.

A modern take on the cases of Sherlock Holmes, with the detective now living in New York City.

Forensic anthropologist Dr. Temperance "Bones" Brennan and cocky F.B.I. Special Agent Seeley Booth build a team to investigate murders. Quite often, there isn't more to examine than rotten flesh or mere bones.

American crime comedy-drama television series (2005-2017)

After a serial killer imitates the plots of his novels, successful mystery novelist Richard "Rick" Castle receives permission from the Mayor of New York City to tag along with an NYPD homicide investigation team for research purposes

American police procedural comedy-drama television series (2009-2016)

An antisocial maverick doctor who specializes in diagnostic medicine does whatever it takes to solve puzzling cases that come his way using his crack team of doctors and his wits.

Two young women waitressing at a greasy spoon diner strike up an unlikely friendship in the hopes of launching a successful business - if only they can raise the cash.

American sitcom created by Michael Patrick King and Whitney Cummings (2011-2017)

A manager is sent to India to oversee a staff of customer service representatives.

A ne'er do well wins $100,000 in the lottery and decides to right all the wrongs from his past with his newfound realization.

In the unreal world of Sacred Heart Hospital, intern John "J.D." Dorian learns the ways of medicine, friendship and life.

American medical comedy-drama television series

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