Culling information from extensive, previously unpublished interviews and oral histories with Japanese American survivors of internment camps, Martin W. Sandler gives an in-depth account of their lives before, during their imprisonment, and after their release. Bringing readers inside life in the internment camps and explaining how a country that is built on the ideals of freedom for all could have such a dark mark on its history, this in-depth look at a troubling period of American history sheds light on the prejudices in today's world and provides the historical context we need to prevent similar abuses of power.

    A man had died of bubonic plague, one of the world’s deadliest diseases. But how could that be possible? Bubonic Panic tells the true story of America’s first plague epidemic—the public health doctors who desperately fought to end it, the political leaders who tried to keep it hidden, and the brave scientists who uncovered the plague’s secrets. Once again, acclaimed author and scientific expert Gail Jarrow brings the history of a medical mystery to life in vivid and exciting detail for young readers. This title includes photographs and drawings, a glossary, a timeline, further resources, an author’s note, and source notes.

    It’s time. Today is the day he will once again cast himself into the air, spiral upward into the clouds, and bank into the wind.He wears a black band on his lower right leg and an orange flag on his upper left, bearing the laser inscription B95. Scientists call him the Moonbird because, in the course of his astoundingly long lifetime, this gritty, four-ounce marathoner has flown the distance to the moon—and halfway back! B95 is a robin-sized shorebird, a red knot of the subspecies rufa. Each February he joins a flock that lifts off from Tierra del Fuego, headed for breeding grounds in the Canadian Arctic, nine thousand miles away.  Late in the summer, he begins the return journey. B95 can fly for days without eating or sleeping, but eventually he must descend to refuel and rest. However, recent changes at ancient refueling stations along his migratory circuit—changes caused mostly by human activity—have reduced the food available and made it harder for the birds to reach. And so, since 1995, when B95 was first captured and banded, the worldwide rufa population has collapsed by nearly 80 percent. Most perish somewhere along the great hemispheric circuit, but the Moonbird wings on. He has been seen as recently as November 2011, which makes him nearly twenty years old. Shaking their heads, scientists ask themselves: How can this one bird make it year after year when so many others fall?  National Book Award–winning author Phillip Hoose takes us around the hemisphere with the world’s most celebrated shorebird, showing the obstacles rufa red knots face, introducing a worldwide team of scientists and conservationists trying to save them, and offering insights about what we can do to help shorebirds before it’s too late. Through prose, research, and images, Hoose explores the tragedy of extinction through the triumph of a single bird.

    In The Course of History Struan Stevenson brings to life ten such moments, exploring the personalities, the issues and of course the food which helped shape the course of history.From the claret consumed on the eve of the Battle of Culloden, through the dinners which decided the fates of George Washington, Archduke Ferdinand and Adolf Hitler, to the diplomatic feasts that decided future relations with Russia, China and the Middle East, each chapter covers every detail, character, decision and morsel which decided the course of history.

    The butcher has reemerged in American culture as an essential guide in avoiding the evils of industrial meat—which not only tastes bad, but is also bad for one’s health and for the environment. Joshua and Jessica Applestone, a former vegan and vegetarian, are trailblazers in this arena. They run Fleisher’s, an old-school butcher shop with a modern-day mission—sourcing and selling only grass-fed and organic meat. The Applestones’ return to the nearly lost tradition of the buying and nose-to-tail carving of whole animals—all humanely raised close to their shop in New York’s Hudson Valley—has helped to make them rising stars in the food world.             The Butcher’s Guide to Well-Raised Meat is a compendium of their firsthand knowledge. This unique book—a guide, memoir, manifesto, and reference in one—shares everything one needs to know about well-raised meat, including why pastured meats are so much better than conventional ones and how to perfectly butcher and cook them at home. Readers will learn which cut of steak to look for as an alternative to the popular hanger (of which each steer has only one), how to host a driveway pig roast, and even how to break down an entire lamb (or just butterfly the shoulder)—all with accompanying step-by-step photographs. Differences among breeds and ideal cooking methods for various cuts and offal are covered, and the Applestones’ decoding of misleading industry terminology and practices will help consumers make smarter, healthier purchases that can also help change what’s wrong with meat in America today.             Complete with color and black-and-white photographs, illustrations, and more than a dozen recipes, The Butcher’s Guide to Well-Raised Meat is the definitive guide to eating great meat—responsibly.

    Phineas, a railroad construction foreman, was blasting rock near Cavendish, Vermont, in 1848 when a thirteen-pound iron rod was shot through his brain. Miraculously, he survived to live another eleven years and become a textbook case in brain science.At the time, Phineas Gage seemed to completely recover from his accident. He could walk, talk, work, and travel, but he was changed. Gage "was no longer Gage," said his Vermont doctor, meaning that the old Phineas was dependable and well liked, and the new Phineas was crude and unpredictable.His case astonished doctors in his day and still fascinates doctors today. What happened and what didn’t happen inside the brain of Phineas Gage will tell you a lot about how your brain works and how you act human.

    Eggs: star of the most important meal of the day, and, to hear billions of cooks and chefs tell it, quite possibly the world's most important food. Does that make Lucky Peach's All About Eggs the world's most important book? Probably yes. In essays, anecdotes, how-tos, and foolproof recipes, this egg-centric volume celebrates everything an egg can be and do. Whether illuminating the progress of an egg through a chicken, or teaching you how to poach the perfect egg, All About Eggs bursts with facts to deploy at your next cocktail party—then serves up a killer deviled egg recipe to serve while you’re doing it. All About Eggs is for anyone who has ever delighted in the pleasures of an omelet, marveled at the snowflake patterns on a century egg, or longed to make a sky-high soufflé.

    By the summer of 1918, the second wave struck as a highly contagious and lethal epidemic and within weeks exploded into a pandemic, an illness that travels rapidly from one continent to another. It would impact the course of the war, and kill many millions more soldiers than warfare itself.Of all diseases, the 1918 flu was by far the worst that has ever afflicted humankind; not even the Black Death of the Middle Ages comes close in terms of the number of lives it took. No war, no natural disaster, no famine has claimed so many. In the space of eighteen months in 1918-1919, about 500 million people--one-third of the global population at the time--came down with influenza. The exact total of lives lost will never be known, but the best estimate is between 50 and 100 million. In this powerful book, filled with black and white photographs, nonfiction master Albert Marrin examines the history, science, and impact of this great scourge--and the possibility for another worldwide pandemic today.

    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.

    Her creations became a viral sensation, attracting fans worldwide who are mesmerized by her colorful and flavorful designs. Now, with Pasta, Pretty Please home cooks can create dreamy, dazzling pastas in their own kitchens using only all-natural ingredients—flour, eggs, vegetables, herbs, and superfoods—that are true works of art.Playful and inviting, Pasta, Pretty Please includes recipes, techniques, tips, and inspiration. Linda starts with recipes for basic doughs—standard egg dough, various gnocchi doughs—and works her way up to recipes for dough in many colorful shades. She teaches you just how many colors are pastable and what kinds of pigmented vegetables, fruits, and spices you can use to color your pasta—such as mixing turmeric with parsley for just the right shade of chartreuse, or using activated charcoal powder to create black pasta. She also shows you how to roll out dough, cut and form many pasta shapes, and gives tips for retaining brilliant colors even when cooked.Once you’ve mastered the basics, you’ll find recipes for more elaborate patterns and colors that are sure to impress your family and friends. Linda reveals how to layer colors to make multi-colored doughs in recipes including:Rainbow CavatelliPolka Dot FarfalleEmoji RavioliAvocado GnocchiHearts and Stripes PappardelleArgyle Lasagna Sheets6-Colored FettucineYou’ll also find recipes for spectacular sauces and fillings, such as:Golden Milk RaguPecorino Pepper Sauce with BroccoliniRoasted Tomatoes with Basil Oil and BurrataSpiced Lamb Yogurt SauceRustic Squash FillingClassic Ricotta FillingPepperoni Pizza FillingFeaturing beautiful pasta in a rainbow of colors and a variety of shapes, patterns, and sizes, Pasta, Pretty Please is an artistic treasure trove that will please the eye and the palate. Buon Appetito!

    Jean-Dominique Bauby wrote his memoirs by blinking his left eyelid, unable to move the rest of his body. Frederic Cassidy was obsessed with the language of place, and after posing hundreds of questions to folks all over the United States, amassed (among other things) 176 words for dust bunnies. Georges Perec wrote a novel without using the letter e (so well that at least one reviewer didn't notice its absence), then followed with a novella in which e was the only vowel. A love letter to all those who love words, language, writing, writers, and stories, Alphamaniacs is a stunningly illustrated collection of mini-biographies about the most daring and peculiar of writers and their audacious, courageous, temerarious way with words.

    But when they turn to leave, rising floodwaters block their path out. The boys are trapped! Before long, news of the missing team spreads, launching a seventeen-day rescue operation involving thousands of rescuers from around the globe. As the world sits vigil, people begin to wonder: how long can a group of ordinary kids survive in complete darkness, with no food or clean water? Combining firsthand interviews of rescue workers with in-depth science and details of the region's culture and religion, author Christina Soontornvat--shows how both the complex engineering operation above ground and the mental struggles of the thirteen young people below proved critical in the life-or-death mission.

    And the fast food industry definitely loves kids. It couldn’t survive without them. Did you know that the biggest toy company in the world is McDonald’s? It’s true. In fact, one out of every three toys given to a child in the United States each year is from a fast food restaurant. Not only has fast food reached into the toy industry, it’s moving into our schools. One out of every five public schools in the United States now serves brand name fast food. But do kids know what they’re eating? Where do fast food hamburgers come from? And what makes those fries taste so good? When Eric Schlosser’s best-selling book, Fast Food Nation, was published for adults in 2001, many called for his groundbreaking insight to be shared with young people. Now Schlosser, along with co-writer Charles Wilson, has investigated the subject further, uncovering new facts children need to know.In Chew On This, they share with kids the fascinating and sometimes frightening truth about what lurks between those sesame seed buns, what a chicken ‘nugget’ really is, and how the fast food industry has been feeding off children for generations.

    Packed with heartstopping action, devastating drama, fascinating historical details, loads of archival photographs on almost every page, and quotes from primary sources, this gripping story, which follows the TITANIC and its passengers from the ship's celebrated launch at Belfast to her cataclysmic icy end, is sure to thrill and move readers.

    Assertive and bold, lemons can be flamboyant, tart, and tangy as in the Lemon Granita or sweet, mellow, and velvety like the creamy Lemon Panna Cotta. Over 70 recipes--from the classics to lip-smacking new favorites--are all enticingly presented in Luscious Lemon Desserts. These recipes vary from the simple to the sublime, from the quick and easy to the most elaborate showstoppers. Author Lori Longbotham provides great tips on buying, storing, and using this most popular fruit. Whether it's a fast and fabulous lemon pudding or a Mile-High Lemon Angel Food Cake, the name says it all: Luscious Lemon Desserts. Yum!