Some modern thinkers view it as the first work dealing with the social sciences of sociology, demography, and cultural history. The Muqaddimah also deals with Islamic theology, historiography, the philosophy of history, economics, political theory, and ecology. It has also been described as an early representative of social Darwinism.

    Now Garfield takes on a subject even dearer to our fanatical human hearts: maps.Imagine a world without maps. How would we travel? Could we own land? What would men and women argue about in cars? Scientists have even suggested that mapping—not language—is what elevated our prehistoric ancestors from ape-dom. Follow the history of maps from the early explorers’ maps and the awe-inspiring medieval Mappa Mundi to Google Maps and the satellite renderings on our smartphones, Garfield explores the unique way that maps relate and realign our history—and reflect the best and worst of what makes us human.Featuring a foreword by Dava Sobel and packed with fascinating tales of cartographic intrigue, outsize personalities, and amusing “pocket maps” on an array of subjects from how to fold a map to the strangest maps on the Internet, On the Map is a rich historical tapestry infused with Garfield’s signature narrative flair. Map-obsessives and everyone who loved Just My Type will be lining up to join Garfield on his audacious journey through time and around the globe.

    He visits Norwegian megafarms that use genetic techniques once pioneered on sheep to grow millions of pounds of salmon a year. He travels to the ancestral river of the Yupik Eskimos to see the only Fair Trade–certified fishing company in the world. He makes clear how PCBs and mercury find their way into seafood; discovers how Mediterranean sea bass went global; challenges the author of Cod to taste the difference between a farmed and a wild cod; and almost sinks to the bottom of the South Pacific while searching for an alternative to endangered bluefin tuna.Fish, Greenberg reveals, are the last truly wild food — for now. By examining the forces that get fish to our dinner tables, he shows how we can start to heal the oceans and fight for a world where healthy and sustainable seafood is the rule rather than the exception.

    At the beginning of the seventeenth century, however, Run's harvest of nutmeg turned it into the most lucrative of the Spice Islands, precipitating a fierce and bloody battle between the all-powerful Dutch East India Company and a small band of ragtag British adventurers led by the intrepid Nathaniel Courthope. The outcome of the fighting was one of the most spectacular deals in history: Britain ceded Run to Holland, but in return was given another small island, Manhattan. A brilliant adventure story of unthinkable hardship and savagery, the navigation of uncharted waters, and the exploitation of new worlds, Nathaniel's Nutmeg is a remarkable chapter in the history of the colonial powers.

    Eminent historian Nell Irvin Painter tells perhaps the most important forgotten story in American history. Beginning at the roots of Western civilization, she traces the invention of the idea of a white race—often for economic, scientific, and political ends. She shows how the origins of American identity in the eighteenth century were intrinsically tied to the elevation of white skin into the embodiment of beauty, power, and intelligence; how the great American intellectuals— including Ralph Waldo Emerson—insisted that only Anglo Saxons were truly American; and how the definitions of who is “white” and who is “American” have evolved over time. A story filled with towering historical figures, The History of White People closes an enormous gap in a literature that has long focused on the nonwhite, and it forcefully reminds us that the concept of “race” is an all-too-human invention whose meaning, importance, and reality have changed according to a long and rich history. 70 illustrations.

    By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist.There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story based on the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly.This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese.

    North America was settled by people with distinct religious, political, and ethnographic characteristics, creating regional cultures that have been at odds with one another ever since. Subsequent immigrants didn't confront or assimilate into an "American" or "Canadian" culture, but rather into one of the eleven distinct regional ones that spread over the continent each staking out mutually exclusive territory.In American Nations, Colin Woodard leads us on a journey through the history of our fractured continent, and the rivalries and alliances between its component nations, which conform to neither state nor international boundaries. He illustrates and explains why "American" values vary sharply from one region to another. Woodard reveals how intranational differences have played a pivotal role at every point in the continent's history, from the American Revolution and the Civil War to the tumultuous sixties and the "blue county/red county" maps of recent presidential elections. American Nations is a revolutionary and revelatory take on America's myriad identities and how the conflicts between them have shaped our past and are molding our future.

    Treasured by the ancient Mexicans, cochineal was sold in the great Aztec marketplaces, where it attracted the attention of the Spanish conquistadors in 1519. Shipped to Europe, the dye created a sensation, producing the brightest, strongest red the world had ever seen. Soon Spain's cochineal monopoly was worth a fortune. Desperate to find their own sources of the elusive dye, the English, French, Dutch, and other Europeans tried to crack the enigma of cochineal. Did it come from a worm, a berry, a seed? Could it be stolen from Mexico and transplanted to their own colonies? Pirates, explorers, alchemists, scientists, and spies—all joined the chase for cochineal, a chase that lasted more than three centuries. A Perfect Red tells their stories—true-life tales of mystery, empire, and adventure, in pursuit of the most desirable color on earth.

    Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon’s America and turned to a more idealistic and wholesome communal way of life and food.From the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the Diggers’ brown bread in the Summer of Love to the rise of the co-op and the origins of the organic food craze, Kauffman reveals how today’s quotidian whole-foods staples—including sprouts, tofu, yogurt, brown rice, and whole-grain bread—were introduced and eventually became part of our diets. From coast to coast, through Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, and Vermont, Kauffman tracks hippie food’s journey from niche oddity to a cuisine that hit every corner of this country.A slick mix of gonzo playfulness, evocative detail, skillful pacing, and elegant writing, Hippie Food is a lively, engaging, and informative read that deepens our understanding of our culture and our lives today.

    "An intellectually dazzling view of our past and future."--Time magazineContents1. How humans have repeatedly lost hope, and how new encounters, and a new pair of spectacles, revive them2. How men and women have slowly learned to have interesting conversations3. How people searching for their roots are only beginning to look far and deep enough4. How some people have acquired an immunity to loneliness5. How new forms of love have been invented6. Why there has been more progress in cooking than in sex7. How the desire that men feel for women, and for other men, has altered through the centuries8. How respect has become more desirable than power9. How those who want neither to give orders nor to receive them can become intermediaries10. How people have freed themselves from fear by finding new fears11. How curiosity has become the key to freedom12. Why it has become increasingly difficult to destroy one’s enemies13. How the art of escaping from one’s troubles has developed, but not the art of knowing where to escape to14. Why compassion has flowered even in stony ground15. Why toleration has never been enough16. Why even the privileged are often somewhat gloomy about life, even when they can have anything the consumer society offers, and even after sexual liberation17. How travellers are becoming the largest nation in the world, and how they have learned not to see only what they are looking for18. Why friendship between men and women has been so fragile19. How even astrologers resist their destiny20. Why people have not been able to find the time to lead several lives21. Why fathers and their children are changing their minds about what they want from each other22. Why the crisis in the family is only one stage in the evolution of generosity23. How people choose a way of life, and how it does not wholly satisfy them24. How humans become hospitable to each other25. What becomes possible when soul-mates meet

    However, that's not to say that the Sumerians, Victorians, and every civilization in between and beyond have not tried, wielding their most formidable weapon: the law. At any given point in time, some forms of sex were condoned while others were punished mercilessly. Jump forward or backward a century or two (and often far less than that), and the harmless fun of one time period becomes the gravest crime in another. Sex and Punishment tells the story of the struggle throughout the millennia to regulate the most powerful engine of human behavior.Writer and lawyer Eric Berkowitz uses flesh-and-blood cases—much flesh and even more blood—to evoke the entire sweep of Western sex law, from the savage impalement of an Ancient Mesopotamian adulteress to the imprisonment of Oscar Wilde in 1895 for "gross indecency." The cast of Sex and Punishment is as varied as the forms taken by human desire itself: royal mistresses, gay charioteers, medieval transvestites, lonely goat-lovers, prostitutes of all stripes, London rent boys. Each of them had forbidden sex, and each was judged—and justice, as Berkowitz shows, rarely had much to do with it. With the light touch of a natural storyteller, Berkowitz spins these tales and more, going behind closed doors to reveal the essential history of human desire.

    John Snow. It's the summer of 1854, and London is just emerging as one of the first modern cities in the world. But lacking the infrastructure—garbage removal, clean water, sewers—necessary to support its rapidly expanding population, the city has become the perfect breeding ground for a terrifying disease no one knows how to cure. As the cholera outbreak takes hold, a physician and a local curate are spurred to action—and ultimately solve the most pressing medical riddle of their time. In a triumph of multidisciplinary thinking, Johnson illuminates the intertwined histories and inter-connectedness of the spread of disease, contagion theory, the rise of cities, and the nature of scientific inquiry, offering both a riveting history and a powerful explanation of how it has shaped the world we live in.

    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.

    For the seventeenth-century aristocratic Frenchman, it meant changing his shirt once a day, using perfume to obliterate both his own aroma and everyone else’s, but never immersing himself in – horrors! – water. By the early 1900s, an extraordinary idea took hold in North America – that frequent bathing, perhaps even a daily bath, was advisable. Not since the Roman Empire had people been so clean, and standards became even more extreme as the millennium approached. Now we live in a deodorized world where germophobes shake hands with their elbows and where sales of hand sanitizers, wipes and sprays are skyrocketing.The apparently routine task of taking up soap and water (or not) is Katherine Ashenburg’s starting point for a unique exploration of Western culture, which yields surprising insights into our notions of privacy, health, individuality, religion and sexuality.Ashenburg searches for clean and dirty in plague-ridden streets, medieval steam baths, castles and tenements, and in bathrooms of every description. She reveals the bizarre rescriptions of history’s doctors as well as the hygienic peccadilloes of kings, mistresses, monks and ordinary citizens, and guides us through the twists and turns to our own understanding of clean, which is no more rational than the rest. Filled with amusing anecdotes and quotations from the great bathers of history, The Dirt on Clean takes us on a journey that is by turns intriguing, humorous, startling and not always for the squeamish. Ashenburg’s tour of history’s baths and bathrooms reveals much about our changing and most intimate selves – what we desire, what we ignore, what we fear, and a significant part of who we are.

    Incredibly efficient at converting almost any organic matter into nourishing, delectable protein, swine are nothing short of a gastronomic godsend—yet their flesh is banned in many cultures, and the animals themselves are maligned as filthy, lazy brutes.As historian Mark Essig reveals in Lesser Beasts, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What’s more, he argues, we ignore our historic partnership with these astonishing animals at our peril. Tracing the interplay of pig biology and human culture from Neolithic villages 10,000 years ago to modern industrial farms, Essig blends culinary and natural history to demonstrate the vast importance of the pig and the tragedy of its modern treatment at the hands of humans. Pork, Essig explains, has long been a staple of the human diet, prized in societies from Ancient Rome to dynastic China to the contemporary American South. Yet pigs’ ability to track down and eat a wide range of substances (some of them distinctly unpalatable to humans) and convert them into edible meat has also led people throughout history to demonize the entire species as craven and unclean. Today’s unconscionable system of factory farming, Essig explains, is only the latest instance of humans taking pigs for granted, and the most recent evidence of how both pigs and people suffer when our symbiotic relationship falls out of balance.An expansive, illuminating history of one of our most vital yet unsung food animals, Lesser Beasts turns a spotlight on the humble creature that, perhaps more than any other, has been a mainstay of civilization since its very beginnings—whether we like it or not.