Bypassing the oft-told tales of radicals and revolutionaries on either coast, Beth Bailey argues that the revolution was forged in towns and cities alike, as "ordinary" people struggled over the boundaries of public and private sexual behavior in postwar America.Bailey fundamentally challenges contemporary perceptions of the revolution as simply a triumph of free love and gay lib. Rather, she explores the long-term and mainstream changes in American society, beginning in the economic and social dislocations of World War II and the explosion of mass media and communication, which aided and abetted the sexual upheaval of the 1960s. Focusing on Lawrence, Kansas, we discover the intricacies and depth of a transformation that was nurtured at the grass roots.Americans used the concept of revolution to make sense of social and sexual changes as they lived through them. Everything from the birth control pill and counterculture to Civil Rights, was conflated into "the revolution," an accessible but deceptive simplification, too easy to both glorify and vilify. Bailey untangles the radically different origins, intentions, and outcomes of these events to help us understand their roles and meanings for sex in contemporary America. She argues that the sexual revolution challenged and partially overturned a system of sexual controls based on oppression, inequality, and exploitation, and created new models of sex and gender relations that have shaped our society in powerful and positive ways.

    She explores the culture of genealogy buffs, the science of DNA, and the business of companies like Ancestry and 23andMe, all while tracing the story of one woman, her unusual results, and a relentless methodical drive for answers that becomes a thoroughly modern genetic detective story.

    City Tavern was the social, political, and economic center of late 18th-century Philadelphia. Called the “most genteel” tavern in America by John Adams, it gained fame as the gathering place for members of the Continental Congresses and the Constitutional Convention, and for officials of the early Federal Government.With more than 300 tempting, simple-to-make recipes and full-color photography, City Tavern will help home chefs and history buffs alike recreate the same dishes enjoyed by George Washington, John Adams, Thomas Jefferson, and Benjamin Franklin. Featuring traditional favorites such as West Indies pepperpot soup, roasted duckling with chutney, Martha Washington’s recipe for chocolate mousse cake, and Thomas Jefferson’s own recipe for sweet-potato biscuits, this book’s recipes are sure to entice adults and children alike, while simultaneously providing them with a wealth of fascinating American and culinary history!More than just a cookbook, City Tavern is a treasury of American history.

    Or so everyone believes. Peter Sagal, a mild-mannered, Harvard-educated NPR host--the man who put the second "L" in "vanilla"--decided to find out if it's true. From strip clubs to gambling halls to swingers clubs to porn sets--and then back to the strip clubs, but only because he left his glasses there--Sagal explores exactly what the sinful folk do, how much they pay for the privilege, and exactly how they got those funny red marks. He hosts a dinner for three of the smartest porn stars in the world, asks the floor manager at the oldest casino in Vegas how to beat the house, and indulges in molecular cuisine at the finest restaurant in the country. Meet liars and rich people who don't think consumption is a disease, encounter the most spectacular view ever seen from a urinal, and say hello to Nina Hartley, the only porn star who can discuss Nietzsche while strangers smack her butt. With a sharp wit, a remarkable eye for detail, and the carefree insouciance that can only come from not having any idea what he's getting into, Sagal proves to be the perfect guide to sinful behavior. What happens in Vegas--and in less glamorous places--is all laid out in these pages, a modern version of Dante's Inferno, except with more jokes.

    The authors identify 10 qualities, attributes, and skills that help to explain Lincoln's effectiveness, despite seemingly insurmountable odds:1. Implementing and sustaining a mission and vision with focused and profound clarity2. Communicating ideas effectively with precise and straightforward language3. Building a diverse and competent team to successfully address the mission4. Engendering trust, loyalty, and respect through humility, humor, and personal example5. Leading and serving with emotional intelligence and empathy6. Exercising situational competence and responding appropriately to implement effective change7. Rising beyond personal and professional trials through tenacity, persistence, resilience, and courage8. Exercising purposeful visibility9. Demonstrating personal growth and enhanced competence as a lifetime learner, willing to reflect on and expand ideas10. Believing that hope can become a realityChapters devoted to each element explore the historical record of Lincoln's life and actions, then discuss the implications for modern educators. End-of-chapter exercises provide a structure for reflection, analysis of current behaviors, and guidance for future work, so that readers can create their own path to success--inspired by the example of one of the greatest leaders of all time.

    A cookbook designed to recreate the atmosphere of dining on the famous, doomed luxury liner serves up such recipes as Lobster Thermidor, Quail's Eggs in Aspic with Caviar, and Poached Salmon with Dilled Mousseline Sauce and Cucumber.

    What does it take to run the American supermarket? How do products get to shelves? Who sets the price? And who suffers the consequences of increased convenience and efficiency? In this exposé, author Benjamin Lorr pulls back the curtain on this highly secretive industry. Combining deep sourcing and immersive reporting, Lorr leads a wild investigation in which we learn the secrets of Trader Joe's success from Trader Joe himself, why truckers call their job "sharecropping on wheels," what it takes for a product to earn certification labels like "organic" and "fair trade," the struggles entrepreneurs face as they fight for shelf space, including essential tips, tricks, and traps for any new food business, the truth behind the alarming slave trade in the shrimp industry and much more.

    Yet we know less about the vagina than we do about any other organ of the human body. Why? In this dazzling smorgasbord of facts about female genitalia, Catherine Blackledge explores how the vagina has been conceived and misconceived over the centuries. In the past, medicine has misrepresented female sexual anatomy, reducing its remarkable complexities to the notion of a passive vessel. But, as this book shows, science is at last beginning to reveal the true structure and function of female genitalia, and the dynamic nature of the vagina's role in both sexual pleasure and reproduction. With a wide-ranging perspective that takes in prehistoric art, ancient history, linguistics, mythology, evolutinary theory, reproductive biology and medicine, Catherine Blackledge unveils the hidden marvels of the female form.

    It's called Seattle. Here you'll find everything from Japanese bento box lunches and Thai satays to steaming bowls of Vietnamese soups and all-American blackberry cobblers. No chef embodies this diversity with more flair and more flavor than chef/author/restaurateur Tom Douglas. And no book does it better than Tom Douglas' Seattle Kitchen.Tom's creativity with local ingredients and his respect for Seattle's ethnic traditions have helped put his three restaurants and Seattle on the national culinary map. Join Tom and celebrate the Emerald City's rich culinary tradition: sweet I Dungeness crabs, razor clams, rich artisan cheeses, and deeply flavored Northwest beers. Share in the delight of sophisticated Washington wines, coffee fresh vegetables, fruits, and the exotic flavors of the Pacific Rim countries.Tom Douglas' style is laid-back sophistication with a dash of humor. You can see it in the names of his chapters, "Starch Stacking," "Slow Dancing," and "Mo' Poke, Dadu" (this last title, courtesy of his daughter, Loretta, means "More Pork, Daddy"). And you can taste it in his signature dishes such as Dungeness Crabcakes with Green Cocktail Sauce, Roast Duck with Huckleberry Sauce and Parsnip-Apple Hash, Udon with Sea Scallops in Miso Broth, and Triple Cream Coconut Pie.Try his hearty Long-Bone Short Ribs with Chinook Merlot Gravy and Rosemary WhiteBeans or spicy Fire-roasted Oysters with Ginger Threads and Wasabi Butter. Relax in the comfort of the comfort foods he prepares for his own family: Loretta's Buttermilk Pancakes with Wild Blackberries, Basic Barbecued Baby Back Ribs, and Five-Spice Angel Food Cake. They're all clear, simple recipes that'll have you cooking like Tom Douglas from the very first page.But this is more than a cookbook; it's a food lover's guide to Seattle. Join Tom on a tour of his city with his list of top ten best things to do -- and eat -- in Seattle, from his favorite ethnic markets and neighborhoods to where to get the best breakfast.Why not turn your kitchen into a Seattle kitchen? All it takes is a little help and inspiration from Tom Douglas.

    That's a lengthy list of charges, but here Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning.Schlosser's myth-shattering survey stretches from California's subdivisions where the business was born to the industrial corridor along the New Jersey Turnpike where many fast food's flavors are concocted. Along the way, he unearths a trove of fascinating, unsettling truths -- from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production, popular culture, and even real estate. (back cover)

    (Why? Shush, dear. A lady doesn't question.) UNMENTIONABLE is your hilarious, illustrated, scandalously honest (yet never crass) guide to the secrets of Victorian womanhood, giving you detailed advice on: ~ What to wear ~ Where to relieve yourself ~ How to conceal your loathsome addiction to menstruating ~ What to expect on your wedding night ~ How to be the perfect Victorian wife ~ Why masturbating will kill you ~ And moreIrresistibly charming, laugh-out-loud funny, and featuring nearly 200 images from Victorian publications, UNMENTIONABLE will inspire a whole new level of respect for Elizabeth Bennett, Scarlet O'Hara, Jane Eyre, and all of our great, great grandmothers. (And it just might leave you feeling ecstatically grateful to live in an age of pants, super absorbency tampons, epidurals, anti-depressants, and not-dying-of-the-syphilis-your-husband-brought-home.)

    It could be an oddball researcher’s genius insight, a catalyzing moment in geopolitical history, a new breakthrough technology, or an unexpected but welcome side effect discovered during clinical trials. Piece together these stories, as Thomas Hager does in this remarkable, century-spanning history, and you can trace the evolution of our culture and the practice of medicine.  ​Beginning with opium, the “joy plant,” which has been used for 10,000 years, Hager tells a captivating story of medicine. His subjects include the largely forgotten female pioneer who introduced smallpox inoculation to Britain, the infamous knockout drops, the first antibiotic, which saved countless lives, the first antipsychotic, which helped empty public mental hospitals, Viagra, statins, and the new frontier of monoclonal antibodies. This is a deep, wide-ranging, and wildly entertaining book.

    They’re also fearful about opening up a dialogue. Not Orenstein. A contributing writer to the New York Times Magazine and the New York Times best-selling author of books like Cinderella Ate My Daughter, Orenstein spoke to psychologists, academics, and other experts in the field and yes, 70 young women, to offer an in-depth picture of “girls and sex” today.

    What is it about the British and food? We just don't get it, do we? Britain is notorious worldwide for its bad food and increasingly corpulent population, but it's a habit we just can't seem to kick. Welcome to the country where recipe and diet books feature constantly in top 10 bestseller lists, but where the average meal takes only eight minutes to prepare and people spend more time watching celebrity chefs cooking on TV than doing any cooking themselves, the country where a dining room table is increasingly becoming an optional item of furniture. Welcome to the nation that is almost pathologically obsessed with the safety and provenance of food but which relies on factory-prepared ready meals for sustenance, eating four times more of them than any other country in Europe, the country that never has its greasy fingers out of a packet of crisps, consuming more than the rest of Europe put together. Welcome to the affluent land where children eat food that is more nutritionally impoverished than their counterparts in South African townships, the country where hospitals can sell fast-food burgers, but not home-baked cake, the G8 state where even the Prime Minister refuses to eat broccoli. Award-winning investigative food journalist Joanna Blythman takes us on an amusing, perceptive and subversive journey through Britain's contemporary food landscape, and traces the roots of our contemporary food troubles in deeply engrained ideas about class, modernity and progress.

    The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor - the tastes we crave - and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language - flavor - that evolved to guide our nutrition, not destroy it.With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We've been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.