Detailed facts and figures as well as a focus on the issue of diversity make this a great book for reference and a basis for discussion, both at home and in the classroom.

    Its many shapes, sizes, textures, and colors are as varied as the people who eat it. This photographic round-the-world tour provides a glimpse into the rich variety of world cultures, as well as an informative look at an important food that everyone agrees is as necessary as water and air.Supports the Common Core State Standards.

    Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.

    . . Patterns of Culture is a signpost on the road to a freer and more tolerant life." -- New York TimesA remarkable introduction to cultural studies, Patterns of Culture is an eloquent declaration of the role of culture in shaping human life. In this fascinating work, the renowned anthropologist Ruth Benedict compares three societies -- the Zuni of the southwestern United States, the Kwakiutl of western Canada, and the Dobuans of Melanesia -- and demonstrates the diversity of behaviors in them. Benedict's groundbreaking study shows that a unique configuration of traits defines each human culture and she examines the relationship between culture and the individual. Featuring prefatory remarks by Franz Boas, Margaret Mead, and Louise Lamphere, this provocative work ultimately explores what it means to be human."That today the modern world is on such easy terms with the concept of culture . . . is in very great part due to this book." -- Margaret Mead"Benedict's Patterns of Culture is a foundational text in teaching us the value of diversity. Her hope for the future still has resonance in the twenty-first century: that recognition of cultural relativity will create an appreciation for 'the coexisting and equally valid patterns of life which mankind has created for itself from the raw materials of existence.'" -- from the new foreword by Louise Lamphere, past president of the American Anthrolopological AssociationRuth Benedict (1887-1948) was one of the most eminent anthropologists of the twentieth century. Her profoundly influential books Patterns of Culture and The Chrysanthemum and the Sword: Patterns of Japanese Culture were bestsellers when they were first published, and they have remained indispensable works for the study of culture in the many decades since.

    This richly detailed book ingeniously shows how food, technology, and even families have changed throughout American history. In 1710, a girl and her mother in Lyme, England, prepare a blackberry fool, picking wild blackberries and beating cream from their cow with a bundle of twigs. The same dessert is prepared by an enslaved girl and her mother in 1810 in Charleston, South Carolina; by a mother and daughter in 1910 in Boston; and finally by a boy and his father in present-day San Diego. Kids and parents alike will delight in discovering the differences in daily life over the course of four centuries. Includes a recipe for blackberry fool and notes from the author and illustrator about their research.From the Hardcover edition.

    But what we eat affects more than our bodies; it also affects our brains. And recent studies have shown that diet can have a profound impact on mental health conditions ranging from ADHD to depression, anxiety, sleep disorders, OCD, dementia and beyond.A triple threat in the food space, Dr. Uma Naidoo is a board-certified psychiatrist, nutrition specialist, and professionally trained chef. In This Is Your Brain on Food, she draws on cutting-edge research to explain the many ways in which food contributes to our mental health, and shows how a sound diet can help treat and prevent a wide range of psychological and cognitive health issues.Packed with fascinating science, actionable nutritional recommendations, and delicious, brain-healthy recipes, This Is Your Brain on Food is the go-to guide to optimizing your mental health with food.

    But Malala Yousafzai refused to be silent. She defied the Taliban's rules, spoke out for education for every girl, and was almost killed for her beliefs. This powerful true story of how one brave girl named Malala changed the world proves that one person really can make a difference.

    Do you know where your sugar is coming from?Most likely everywhere. Sure, it's in ice cream and cookies, but what scared Eve O. Schaub was the secret world of sugar--hidden in bacon, crackers, salad dressing, pasta sauce, chicken broth, and baby food.With her eyes open by the work of obesity expert Dr. Robert Lustig and others, Eve challenged her husband and two school-age daughters to join her on a quest to eat no added sugar for an entire year.Along the way, Eve uncovered the real costs of our sugar-heavy American diet--including diabetes, obesity, and increased incidences of health problems such as heart disease and cancer. The stories, tips, and recipes she shares throw fresh light on questionable nutritional advice we've been following for years and show that it is possible to eat at restaurants and go grocery shopping--with less and even no added sugar.Year of No Sugar is what the conversation about "kicking the sugar addiction" looks like for a real American family--a roller coaster of unexpected discoveries and challenges.

    Each pair of photographs is accompanied by an extended caption that tells the story of each child: Kaya in Tokyo, whose proud mother spends $1,000 a month on her dresses; Bilal the Bedouin shepherd boy, who sleeps outdoors with his father’s herd of goats; the Nepali girl Indira, who has worked in a granite quarry since she was three; and Ankhohxet, the Kraho boy who sleeps on the floor of a hut deep in the Amazon jungle.Photographed over two years with the support of Save the Children (Italy), “Where Children Sleep” is both a serious photo-essay for an adult audience, and also an educational book that engages children themselves in the lives of other children around the world. Its cover features a child’s mobile printed in glow-in-the-dark ink.

    Combining linguistics and cultural history, Gaston Dorren takes us on an intriguing tour of the continent, from Proto-Indo-European (the common ancestor of most European languages) to the rise and rise of English, via the complexities of Welsh plurals and Czech pronunciation. Along the way we learn why Esperanto will never catch on, how the language of William the Conqueror lives on in the Channel Islands and why Finnish is the easiest European language.Surprising, witty and full of extraordinary facts, this book will change the way you think about the languages around you. Polyglot Gaston Dorren might even persuade you that English is like Chinese.

    The book argues for a realization of the finite nature of our resources, and the impact should we continue squandering them.

    Both the book and film were inspired by a series of multimedia presentations on global warming that Gore created and delivers to groups around the world. With this book, Gore, who is one of our environmental heroes—and a leading expert—brings together leading-edge research from top scientists around the world; photographs, charts, and other illustrations; and personal anecdotes and observations to document the fast pace and wide scope of global warming. He presents, with alarming clarity and conclusiveness—and with humor, too—that the fact of global warming is not in question and that its consequences for the world we live in will be disastrous if left unchecked. This riveting new book—written in an accessible, entertaining style—will open the eyes of even the most skeptical.

    . . and one of nature’s last truly wild foods: the uncultivated, uncontrollable mushroom.Within the dark corners of America’s forests grow culinary treasures. Chefs pay top dollar to showcase these elusive and beguiling ingredients on their menus. Whether dressing up a filet mignon with smoky morels or shaving luxurious white truffles over pasta, the most elegant restaurants across the country now feature an abundance of wild mushrooms. The mushroom hunters, by contrast, are a rough lot. They live in the wilderness and move with the seasons. Motivated by Gold Rush desires, they haul improbable quantities of fungi from the woods for cash. Langdon Cook embeds himself in this shadowy subculture, reporting from both rural fringes and big-city eateries with the flair of a novelist, uncovering along the way what might be the last gasp of frontier-style capitalism. Meet Doug, an ex-logger and crabber—now an itinerant mushroom picker trying to pay his bills and stay out of trouble; and Jeremy, a former cook turned wild food entrepreneur, crisscrossing the continent to build a business amid cutthroat competition; their friend Matt, an up-and-coming chef whose kitchen alchemy is turning heads; and the woman who inspires them all. Rich with the science and lore of edible fungi—from seductive chanterelles to exotic porcini—The Mushroom Hunters is equal parts gonzo travelogue and culinary history lesson, a rollicking, character-driven tour through a world that is by turns secretive, dangerous, and tragically American.

    Did you know that po cha, the traditional tea in Tibet, is thick and salty like soup? Or that in Iran, tea is served with a rock? (A rock candy, that is!) Or that afternoon tea was dreamed up in England by a duchess who complained of being hungry between lunch and dinner? Teatime Around the World welcomes the youngest of readers with simple, vivid poetry complemented by unique facts about different tea cultures. Vibrant, detailed pictures by Chelsea O’Byrne bring to life debut author Denyse Waissbluth’s joyous celebration of diversity and deliciousness.

    It shows us the entire world, one story at a time . . .Brandon Stanton’s Humans – his most moving and compelling book to date – shows us the world. After five years of traveling the globe, the creator of Humans of New York brings people from all parts of the world into a conversation with readers. He ignores borders, chronicles lives and shows us the faces of the world as he saw them. His travels took him from London, Paris and Rome to Iraq, Dubai, Ukraine, Pakistan, Jordan, Uganda, Vietnam, Israel and every other place in between. His interviews go deeper than before. His chronicling of peoples’ lives shows the experience of a writer who has traveled widely and thought deeply about the state of our world.Including hundreds of photos and stories of the people he met and talked with in over forty countries, Humans is classic Brandon Stanton – a fully color illustrated book that includes many photos and stories never seen before. For the first time for a HONY title, Humans will contain several of the essays Brandon’s posted online which have been read, loved and enthusiastically shared by his followers.