Their choices are limited by mountains, rivers, seas, and concrete. To understand world events, news organizations and other authorities often focus on people, ideas, and political movements, but without geography, we never have the full picture. Now, in the relevant and timely Prisoners of Geography, seasoned journalist Tim Marshall examines Russia, China, the USA, Latin America, the Middle East, Africa, Europe, Japan and Korea, and Greenland and the Arctic—their weather, seas, mountains, rivers, deserts, and borders—to provide a context often missing from our political reportage: how the physical characteristics of these countries affect their strengths and vulnerabilities and the decisions made by their leaders.In ten, up-to-date maps of each region, Marshall explains in clear and engaging prose the complex geo-political strategies of these key parts of the globe. What does it mean that Russia must have a navy, but also has frozen ports six months a year? How does this affect Putin’s treatment of Ukraine? How is China’s future constrained by its geography? Why will Europe never be united? Why will America never be invaded? Shining a light on the unavoidable physical realities that shape all of our aspirations and endeavors, Prisoners of Geography is the critical guide to one of the major (and most often overlooked) determining factors in world history.

    This crash course in brewing chemistry makes it easy for every homebrewer to make better beer. Using simple language and helpful diagrams, Lee W. Janson guides you through every chemical reaction in the brewing process and explains how you can avoid potential problems. Steer away from common mistakes in taste, fermentation, and alcohol content, and use your newfound knowledge to successfully brew your most delicious beer yet.

    After water and tea, it is the most popular drink in the world, and it is at the center of an over $450 billion industry. With the emergence of craft brewing and homebrewing, beer is experiencing a renaissance that is expanding the reach of the beer culture even further, bringing the art of brewing into homes and widening the interest in beer as an important cultural item.The Oxford Companion to Beer is the first reference work to fully investigate the history and vast scope of beer, from the agricultural makeup of various beers to the technical elements of the brewing process, local effects of brewing on regions around the world, and social and political implications of sharing a beer. Entries not only define terms such as "spent grain" and "wort," but give fascinating details about how these and other ingredients affect a beer's taste, texture, and popularity. Cultural entries on such topics as drinking songs or beer gardens offer vivid accounts of how our drinking traditions have shifted through history, and how these traditions vary in different parts of the world, from Japan to Mexico, New Zealand, and Brazil, among many other countries. The pioneers of beer-making are the subjects of biographical entries; the legacies they left behind, in the forms of the world's most popular beers and breweries, are recurrent themes throughout the book. Collectively the Companion has over 1,100 entries--written by 150 of the world's most prominent beer experts--as well as a foreword by renowned chef Tom Colicchio (star of television's Top Chef), thorough appendices, conversion tables, images throughout, and an index. Flipping through the book, readers will discover everything from why beer was first taxed to how drinkers throughout history have overcome temperance movements and how an "ale conner" determined the quality of a beer in the thirteenth century. (It involved sitting in a puddle of beer.)The Companion is comprehensive, unprecedented, and of great value to anyone who has ever had a curiosity or appetite for beer.

    The best part about intermittent fasting is that it doesn't require you to give up your favorite foods! You'll learn how to change WHEN to eat, so you don't have to change WHAT you eat. Are you ready to take control of your health, and finally step off of the diet roller coaster? All you have to do is learn how to "delay, don't deny!"

    Drawing on evidence from archaeology, history, cognitive neuroscience, psychopharmacology, social psychology, literature, and genetics, Slingerland shows that our taste for chemical intoxicants is not an evolutionary mistake, as we are so often told. In fact, intoxication helps solve a number of distinctively human challenges: enhancing creativity, alleviating stress, building trust, and pulling off the miracle of getting fiercely tribal primates to cooperate with strangers. Our desire to get drunk, along with the individual and social benefits provided by drunkenness, played a crucial role in sparking the rise of the first large-scale societies. We would not have civilization without intoxication. From marauding Vikings and bacchanalian orgies to sex-starved fruit flies, blind cave fish, and problem-solving crows, Drunk is packed with fascinating case studies and engaging science, as well as practical takeaways for individuals and communities. The result is a captivating and long overdue investigation into humanity's oldest indulgence—one that explains not only why we want to get drunk, but also how it might actually be good for us to tie one on now and then.

    Now, in What the Dog Saw, he brings together, for the first time, the best of his writing from The New Yorker over the same period. Here you'll find the bittersweet tale of the inventor of the birth control pill, and the dazzling creations of pasta sauce pioneer Howard Moscowitz. Gladwell sits with Ron Popeil, the king of the American kitchen, as he sells rotisserie ovens, and divines the secrets of Cesar Millan, the "dog whisperer" who can calm savage animals with the touch of his hand. He explores intelligence tests and ethnic profiling and why it was that employers in Silicon Valley once tripped over themselves to hire the same college graduate.

    Using translation as his lens, David Bellos shows how much we can learn about ourselves by exploring the ways we use translation, from the historical roots of written language to the stylistic choices of Ingmar Bergman, from the United Nations General Assembly to the significance of James Cameron's Avatar.Is That a Fish in Your Ear? ranges across human experience to describe why translation sits deep within us all, and why we need it in so many situations, from the spread of religion to our appreciation of literature; indeed, Bellos claims that all writers are by definition translators. Written with joie de vivre, reveling both in misunderstanding and communication, littered with wonderful asides, it promises any reader new eyes through which to understand the world. In the words of Bellos: "The practice of translation rests on two presuppositions. The first is that we are all different: we speak different tongues, and see the world in ways that are deeply influenced by the particular features of the tongue that we speak. The second is that we are all the same—that we can share the same broad and narrow kinds of feelings, information, understandings, and so forth. Without both of these suppositions, translation could not exist. Nor could anything we would like to call social life. Translation is another name for the human condition."

    Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist.Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips.The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world.From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers.

    Taking as territory everything from the Big Bang to the rise of civilization, Bryson seeks to understand how we got from there being nothing at all to there being us. To that end, he has attached himself to a host of the world’s most advanced (and often obsessed) archaeologists, anthropologists, and mathematicians, travelling to their offices, laboratories, and field camps. He has read (or tried to read) their books, pestered them with questions, apprenticed himself to their powerful minds. A Short History of Nearly Everything is the record of this quest, and it is a sometimes profound, sometimes funny, and always supremely clear and entertaining adventure in the realms of human knowledge, as only Bill Bryson can render it. Science has never been more involving or entertaining.

    In the insightful How Music Works, Byrne offers his unique perspective on music - including how music is shaped by time, how recording technologies transform the listening experience, the evolution of the industry, and much more.

    He has forty children, and all of them have different mothers..."Jack Woodson was a thermal design engineer for four years until he was laid off from his job. Now, as a teacher, he faces new challenges. Conference calls have been replaced with parent conferences. Product testing has given way to standardized testing. Instead of business cards, Jack now passes out report cards. The only thing that hasn't changed noticeably is the maturity level of the people surrounding him all day.Learn Me Good is Jack's hilarious retelling of his harrowing rookie year, written as a series of emails to Fred Bommerson, his former engineering coworker. Inspired by real-life experiences of rambunctious and precocious children, lesson plans gone awry, and incredibly outrageous quotes, this laugh a minute page turner will give you a new appreciation for educators. Jack holds a March Mathness tournament, he faces a child's urgent declaration of "My bowels be runnin'!", and he mistakenly asks one girl's mother if she is her brother. With subject lines such as "Irritable Vowel Syndrome," "In math class, no one can hear you scream," and "I love the smell of Lysol in the morning," Jack fills each email with sarcastic (yet loving) humor, insightful observations, and plenty of irreverent wit.If you've ever taught, you will undoubtedly recognize aspects of your own students in Jack's classroom. If you've never set foot in a classroom, you will still appreciate the funny quirks, behaviors, and quotes from the kids and adults alike."I teach, therefore I am...poor!"

    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.

    From the United States Memory Championship to deep within the author's own mind, this is an electrifying work of journalism that reminds us that, in every way that matters, we are the sum of our memories.

    But behind it all, there is an even more fundamental driver: Food.In Animal, Vegetable, Junk, trusted food authority Mark Bittman offers a panoramic view of how the frenzy for food has driven human history to some of its most catastrophic moments, from slavery and colonialism to famine and genocide—and to our current moment, wherein Big Food exacerbates climate change, plunders our planet, and sickens its people. Even still, Bittman refuses to concede that the battle is lost, pointing to activists, workers, and governments around the world who are choosing well-being over corporate greed and gluttony, and fighting to free society from Big Food’s grip.Sweeping, impassioned, and ultimately full of hope, Animal, Vegetable, Junk reveals not only how food has shaped our past, but also how we can transform it to reclaim our future.

    Patrick Smith, airline pilot and author of the web's popular Ask the Pilot feature, separates the fact from fallacy and tells you everything you need to know...-How planes fly, and a revealing look at the men and women who fly them-Straight talk on turbulence, pilot training, and safety-The real story on congestion, delays, and the dysfunction of the modern airport-The myths and misconceptions of cabin air and cockpit automation-Terrorism in perspective, and a provocative look at security-Airfares, seating woes, and the pitfalls of airline customer service-The colors and cultures of the airlines we love to hateCockpit Confidential covers not only the nuts and bolts of flying, but also the grand theater of air travel, from airport architecture to inflight service to the excitement of travel abroad. It's a thoughtful, funny, at times deeply personal look into the strange and misunderstood world of commercial flying.It's the ideal book for frequent flyers, nervous passengers, and global travelers.Refreshed and vastly expanded from the original Ask the Pilot, with approximately 75 percent new material.