Civilization, we are told, could be achieved only by sacrificing those original freedoms or, alternatively, by taming our baser instincts. David Graeber and David Wengrow show how such theories first emerged in the eighteenth century as a conservative reaction to powerful critiques of European society posed by Indigenous observers and intellectuals. Revisiting this encounter has startling implications for how we make sense of human history today, including the origins of farming, property, cities, democracy, slavery, and civilization itself.Drawing on pathbreaking research in archaeology and anthropology, the authors show how history becomes a far more interesting place once we learn to throw off our conceptual shackles and perceive what's really there. If humans did not spend 95 percent of their evolutionary past in tiny bands of hunter-gatherers, what were they doing all that time? If agriculture, and cities, did not mean a plunge into hierarchy and domination, then what kinds of social and economic organization did they lead to? The answers are often unexpected, and suggest that the course of human history may be less set in stone, and more full of playful, hopeful possibilities, than we tend to assume.The Dawn of Everything fundamentally transforms our understanding of the human past and offers a path toward imagining new forms of freedom, new ways of organizing society. This is a monumental book of formidable intellectual range, animated by curiosity, moral vision, and a faith in the power of direct action.

    Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

    When FDR took his oath of office in March 1933, thousands of banks had gone under following the Crash of 1929, a quarter of American workers were unemployed, farmers were in open rebellion, and hungry people descended on garbage dumps and fought over scraps of food. Before the Hundred Days, the federal government was limited in scope and ambition; by the end, it had assumed an active responsibility for the welfare of all of its citizens. Adam Cohen offers an illuminating group portrait of the five members of FDR’s inner circle who played the greatest roles in this unprecedented transformation, revealing in turn what their personal dynamics suggest about FDR’s leadership style. These four men and one woman frequently pushed FDR to embrace more activist programs than he would have otherwise. FDR came to the White House with few firm commitments about how to fight the Great Depression—as a politician he was more pragmatic than ideological, and, perhaps surprising, given his New Deal legacy, by nature a fiscal conservative. To develop his policies, he relied heavily on his advisers, and preferred when they had conflicting views, so that he could choose the best option among them. For this reason, he kept in close confidence both Frances Perkins—a feminist before her time, and the strongest advocate for social welfare programs—and Lewis Douglas— an entrenched budget cutter who frequently clashed with the other members of FDR’s progressive inner circle. A more ideological president would have surrounded himself with advisors who shared a similar vision, but rather than commit to a single solution or philosophy, FDR favored a policy of “bold, persistent experimentation.” As a result, he presided over the most feverish period of government activity in American history, one that gave birth to modern America. As Adam Cohen reminds us, the political fault lines of this era—over welfare, government regulation, agriculture policy, and much more—remain with us today. Nothing to Fear is both a riveting narrative account of the personal dynamics that shaped the tumultuous early days of FDR’s presidency, and a character study of one of America’s defining leaders in a moment of crisis.

    A generation of smart, highly educated young people are spending their time knitting, canning jam, baking cupcakes, gardening, and more (and blogging about it, of course), embracing the labor-intensive domestic tasks their mothers and grandmothers eagerly shrugged off. They’re questioning whether regular jobs are truly fulfilling and whether it’s okay to turn away from the ambitions of their parents’ generation.How did this happen? And what does it all mean? In Homeward Bound, acclaimed journalist Emily Matchar takes a long, hard look at both the inspiring appeal and the potential dangers of this trend she calls the New Domesticity, exploring how it could be reshaping the role of women in society and what the consequences may be for all of us.This groundbreaking reporting on the New Domesticity is guaranteed to transform our notions of women in today’s society and add a new layer to the ongoing discussion of whether women can—or should—have it all.

    They were alternately known as “waste people,” “offals,” “rubbish,” “lazy lubbers,” and “crackers.” By the 1850s, the downtrodden included so-called “clay eaters” and “sandhillers,” known for prematurely aged children distinguished by their yellowish skin, ragged clothing, and listless minds.Surveying political rhetoric and policy, popular literature and scientific theories over four hundred years, Isenberg upends assumptions about America’s supposedly class-free society––where liberty and hard work were meant to ensure real social mobility. Poor whites were central to the rise of the Republican Party in the early nineteenth century, and the Civil War itself was fought over class issues nearly as much as it was fought over slavery.Reconstruction pitted "poor white trash" against newly freed slaves, which factored in the rise of eugenics–-a widely popular movement embraced by Theodore Roosevelt that targeted poor whites for sterilization. These poor were at the heart of New Deal reforms and LBJ’s Great Society; they haunt us in reality TV shows like Here Comes Honey Boo Boo and Duck Dynasty. Marginalized as a class, "white trash" have always been at or near the center of major political debates over the character of the American identity.We acknowledge racial injustice as an ugly stain on our nation’s history. With Isenberg’s landmark book, we will have to face the truth about the enduring, malevolent nature of class as well.

    Consumed at the rate of one hundred pounds for every American every year, it's as addictive as nicotine -- and as poisonous. It's sugar. And "Sugar Blues", inspired by the crusade of Hollywood legend Gloria Swanson, is the classic, bestselling expose that unmasks our generation's greatest medical killer and shows how a revitalizing, sugar-free diet can not only change lives, but quite possibly save them.

    

    Instead, Barber proposes Americans should move to the 'third plate,' a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat.

    It has visited us in our dorm rooms and apartments, sometimes before we’d even unpacked or painted. It has nourished us during our jobs, consoled us during break-ups, and celebrated our triumphs right alongside us.In August 2009, Colin Hagendorf set out to review every regular slice of pizza in Manhattan, and his blog, Slice Harvester, was born. Two years and nearly 400 slices later, he’d been featured in TheWall Street Journal, the Daily News (New York), and on radio shows all over the country. Suddenly, this self-proclaimed punk who was barely making a living doing burrito delivery and selling handmade zines had a following. But at the same time Colin was stepping up his game for the masses (grabbing slices with Phoebe Cates and her teenage daughter, reviewing kosher pizza so you don’t have to), his personal life was falling apart.A problem drinker and chronic bad boyfriend, he started out using the blog as a way to escape—the hangovers, the midnight arguments, the hangovers again—until finally realizing that by taking steps to reach a goal day by day, he’d actually put himself in a place to finally take control of his life for good. - See more at: http://books.simonandschuster.com/Sli...

    A rich oral tradition, passed down through generations, the peasant kitchen offers healthy, real food - the antithesis of fast-food catering - and is as relevant now as it was centuries ago.In this remarkable book, Elisabeth Luard sets out to record the principles of European cookery and to rediscover what has been lost in over-refinement. The recipes come from twenty-five countries, ranging from Ireland in the west to Romania in the east, Iceland in the north to Turkey in the south. It is an enormous compendium which covers Vegetables dishes, Potato dishes, Beans, Lentils, Polenta and Cornmeal, Rice, Pasta and Noodles, Eggs, Milk and Cheeses, Fish, Poultry, Small Game, Pork, Shepherd's Meats, Beef, Breads and Yeast Pastries, Sweet Dishes, Herbs, Mushrooms and Fungi, Oils, and Preserves. Written with the scrupulous attention to detail and authenticity that is the hallmark of Elisabeth Luard's cookery writing, the recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore.

    So how was it possible that Hitler became such an attractive figure to millions of people? That is the important question at the core of Laurence Rees' new book.The Holocaust, the Nazi invasion of the Soviet Union, the outbreak of the Second World War - all these cataclysmic events and more can be laid at Hitler's door. Hitler was a war criminal arguably without precedent in the history of the world. Yet, as many who knew him confirm, Hitler was still able to exert a powerful influence over the people who encountered him. In this fascinating book to accompany his new BBC series, the acclaimed historian and documentary maker Laurence Rees examines the nature of Hitler's appeal, and reveals the role Hitler's supposed 'charisma' played in his success. Rees' previous work has explored the inner workings of the Nazi state in The Nazis: A Warning from History and the crimes they committed in Auschwitz: The Nazis and the Final Solution. The Charisma of Adolf Hitler is a natural culmination of twenty years of writing and research on the Third Reich, and a remarkable examination of the man and the mind at the heart of it all.

    It is also defined by progressive and liberal young Indians, who vote beyond the constraints of identity, and paradoxically, by an unchecked population explosion and rising crimes against women. Is it, though?In 2020, the annual population growth was down to under 1 per cent. Only thirty-one of hundred Indians live in a city today and just 5 per cent live outside the city of their birth.As recently as 2016, only 4 per cent of young, married respondents in a survey said their spouse belonged to a different caste group. Over 45 per cent of voters said in a pre-2014 election survey that it was important to them that a candidate of their own caste wins elections in their constituency. A large share of reported sexual assaults across India are actually consensual relationships criminalised by parents. And staggeringly, spending more than Rs 8,500 a month puts you in the top 5 per cent of urban India.In Whole Numbers and Half Truths, data-journalism pioneer Rukmini S. draws on nearly two decades of on-ground reporting experience to piece together a picture that looks nothing like the one you might expect. There is a mountain of data available on India, but it remains opaque, hard to access and harder yet to read, and it does not inform public conversation. Rukmini marshals this information—some of it never before reported—alongside probing interviews with experts and ordinary citizens, to see what the numbers can tell us about India. As she interrogates how data works, and how the push and pull of social and political forces affect it, she creates a blueprint to understand the changes of the last few years and the ones to come—a toolkit for India.This is a timely and wholly original intervention in the conversation on data, and with it, India.

    Pope covers every aspect of naval life including the ships, officers, press gang, medicine, crime and punishment, and arms and battle.

    In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice, advancing a culinary hypothesis based on food's chemical properties and the skilled use of existing and cutting edge tools, ingredients, and techniques. As their experiments unfold, these pioneers create, and in some cases revamp, dishes that answer specific desires, serving up an original encounter with gastronomic practice.From the seemingly mundane to the food fantastic, from grilled cheese sandwiches, pizzas, and soft-boiled eggs to sugar glasses and gellified beads, these essays cover a range of creations and their history and culture. They discuss the significance of an eater's background and atmosphere, the importance of a chef's methods, and strategies for extracting and concentrating aromas, among other intriguing topics. The collection will delight experts and amateurs alike, as restaurants rely more on "science-assisted" cooking and recreational cooks increasingly explore the chemistry behind their art. Contributors end each essay with personal thoughts on food, cooking, and science, offering rare insight into their professional passion for playing with food.

    Weightman weaves together the dramatic stories of giants such as Edison, Watt, Wedgwood, and Daimler, with lesser-known or entirely forgotten characters, including a group of Japanese samurai who risked their lives to learn the secrets of the West, and John “Iron Mad” Wilkinson, who didn’t let war between England and France stop him from plumbing Paris. Distilling complex technical achievements, outlandish figures, and daring adventures into an accessible narrative that spans the globe as industrialism spreads, The Industrial Revolutionaries is a remarkable work of original, engaging history.