With a new foreword by his daughter Mary Katherine Bateson, this classic anthology of his major work will continue to delight and inform generations of readers. "This collection amounts to a retrospective exhibition of a working life. . . . Bateson has come to this position during a career that carried him not only into anthropology, for which he was first trained, but into psychiatry, genetics, and communication theory. . . . He . . . examines the nature of the mind, seeing it not as a nebulous something, somehow lodged somewhere in the body of each man, but as a network of interactions relating the individual with his society and his species and with the universe at large."—D. W. Harding, New York Review of Books "[Bateson's] view of the world, of science, of culture, and of man is vast and challenging. His efforts at synthesis are tantalizingly and cryptically suggestive. . . .This is a book we should all read and ponder."—Roger Keesing, American Anthropologist

    Our biologists had taken a mechanistic view of life. From a biology textbook quoted by Capra, "One of the acid tests of understanding an object is the ability to put it together from its component parts. " (Capra p. 102) An approach that ironically is quite opposed to the study of life. We've now realized that the mapping of the human genome has yielded many beautiful computer models but little else. The biomedical model which concentrates on the mechanisms of smaller and smaller fragments of the body has yielded an approach that views disease as, "the malfunctioning of biological organisms which are studied from the point of view of cellular and molecular biology; the doctor's role is to intervene, either physically or chemically, to correct the malfunctioning of a specific mechanism." (p.123) The ingestion of many chemicals and execution of complicated surgeries has resulted in ever rising health care costs, and while saving many lives has primarily served as an excuse for lifestyles that run counter to human nature. "We prefer to talk about our children's hyperactivity or learning disability rather than examine the inadequacy of our schools; we prefer to be told that we suffer from hypertension rather than change our over-competitive business world; we accept ever increasing rates of cancer rather than investigate how the chemical industry poisons our food to increase its profits." (p.163)

    What he discovers is a whole world of forgotten grapes, each with distinctive tastes and aromas, as well as the archaeologists, chemists, and botanists who are deciphering wine down to molecules of flavor. The characters in The World in a Glass of Wine include a young Swiss scientist who set out to decode the DNA of every single wine grape in the world; Middle Eastern researchers who seek to discover the wines that King David drank; and a University of Pennsylvania academic who has spent decades analyzing wine remains. The science illuminates wine in ways no critic can, and demolishes some of the most sacred dogmas of the industry: well-known French grapes aren’t especially noble.   This alternative history starts in the Caucasus Mountains, where wine was domesticated 8,000 years ago. Then we travel with Begos along the original wine routes—down to Israel and across the Mediterranean to Greece, Italy, France, and finally to America, where California and Vermont vineyards are creating new wines by letting native and European grapes breed together—it’s a literal melting pot of new tastes and possibilities. As he samples these wines, Begos offers readers tasting suggestions that go far beyond the endless bottles of Chardonnay and Merlot found in most stores and restaurants.   From this combination of journalism, history, science, and adventure travel, readers will learn the multicultural roots of wine while enjoying a full-bodied story with a rich, nutty bouquet and plenty of subtle nuances that will linger.

    Today, scientists are attempting to measure the entire universe and to determine its origin. Although the methods have changed, the quest to chart the horizons of space and time continues to be one of the great adventures of science.Measuring the Universe is an eloquent chronicle of the men and women– from Aristarchus to Cassini, Sir Isaac Newton to Henrietta Leavitt and Stephen Hawking–who have gradually unlocked the mysteries of "how far" and in so doing have changed our ideas about the size and nature of the universe and our place in it. Kitty Ferguson reveals their methods to have been as inventive as their results were–and are–eye-opening. Advances such as Copernicus's revolutionary insights about the arrangement of the solar system, William Herschel's meticulous creation of the first three-dimensional map of the universe, and Edwin Hubble's astonishing discovery that the universe is expanding have by turns revolutionized our concept of the universe. Connecting centuries of breakthroughs with the political and cultural events surrounding them, Ferguson makes astronomy part of the sweep of history.To measure the seemingly immeasurable, scientists have always pushed the boundaries of the imagination–today, for example, facing the paradox of an ever-expanding universe that doesn't appear to expand into anything. In Kitty Fergeson's skillfill hands, the unimaginable becomes accessible and the splendid quest something we all can share.

    This is what Thomas McNamee does most handily in his Alice Waters and Chez Panisse, a chronicle that begins with the seat-of-the-pants opening night of the "counterculture" venture in 1971, and ends 35 years later with Waters's restaurant an American institution--one credited with birthing California Cuisine, a style devoted to simplicity, freshness and seasonality. The book also limns, with tasty gossip, the ever-evolving Chez Panisse family, including the cook-artisans uniquely responsible for dish creation; follows the attempts, mostly failed, to put the restaurant on sound financial footing; shows how dishes and menus get made; and of course pursues Waters as she broadens her commitment to "virtuous agriculture" by establishing ventures like The Edible Schoolyard and The Yale Sustainable Food Project. The success of Chez Panisse--Gourmet magazine named it the best American restaurant in 2002--has everything to do with Waters, yet she remains an elusive protagonist. Sophisticated yet naive, professional and amateur, hard-driving but emotionally blurry, she invites reader interest but doesn't always satisfy it, as least as presented here. If McNamee cannot quite bring her to life, and if his tale lacks an insider's full conversance with his subject, he still engages readers in the considerable drama of people finding their way--blunderingly, with talented intent--to something new. With menus, narrated recipes, and photographs throughout, the book is vital reading for anyone interested in food, period. --Arthur Boehm

    Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.     Real Food/Fake Food brings readers into the unregulated food industry, revealing that this shocking deception extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch where counterfeiting is rampant and where the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff, to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft.   Part cautionary tale, part culinary crusade, Real Food/Fake Food is addictively readable, mouth-wateringly enjoyable, and utterly relevant. Larry Olmsted convinces us why real food matters.

    In this gripping account, David Quammen takes the reader along on this astonishing quest to learn how, where from, and why these diseases emerge and asks the terrifying question: What might the next big one be?

    Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

    Fisher's guide to living happily even in trying times, which was first published during the Second World War in the days of ration cards; includes more than seventy recipes based on food staples and features sections such as "How to Keep Alive" and "How to Comfort Sorrow.".

    “In this era of tightening world food supplies, the ability to grow food is fast becoming a new form of geopolitical leverage. Food is the new oil,” Lester R. Brown writes.What will the geopolitics of food look like in a new era dominated by scarcity and food nationalism? Brown outlines the political implications of land acquisitions by grain-importing countries in Africa and elsewhere as well as the world’s shrinking buffers against poor harvests. With wisdom accumulated over decades of tracking agricultural issues, Brown exposes the increasingly volatile food situation the world is facing.

    It is more powerful than the Mafia or the military. It has global catastrophic effects and can be found anywhere from the world's most powerful boardrooms to your local pub. This is the immensely powerful force of human stupidity.Seeing the shambolic state of human affairs, and sensing the dark force at work behind it, Carlo M. Cipolla, the late, noted professor of economic history at the University of California, Berkeley, created a vitally important economic model that would allow us to detect, know, and neutralize this threat: The Basic Laws of Human Stupidity.If you've ever found yourself despairing at the ubiquity of stupidity among even the most 'intellectual' of people, then this hilarious, timely, and slightly alarming little book is for you. Arm yourself in the face of baffling political realities, unreasonable colleagues, or the unbridled misery of Christmas day with the in-laws with the first and only economic model for stupidity."Cipolla's subtle tongue-in-cheek humor made this book an underground classic in Italy. Today, under current worldwide political trends, it reads more like black humor. Keep in mind: reliable statistical data shows that 98% of the people seriously believe that they are far less stupid than the average." --Carlo Rovelli, author of Seven Brief Lessons on Physics

    In various forms, spices have served as appetizers, digestives, antiseptics, therapeutics, tonics, and aphrodisiacs. Dangerous Tastes explores the captivating history of spices and aromatics: the fascination that they have aroused in us, and the roads and seaways by which trade in spices has gradually grown. Andrew Dalby, who has gathered information from sources in many languages, explores each spice, interweaving its general history with the story of its discovery and various uses. Dalby concentrates on traditional spices that are still part of world trade: cinnamon, cloves, ginger, pepper, saffron, and chili. He also discusses aromatics that are now little used in food but still belong to the spice trade and to traditional medicine: frankincense, myrrh, aloes-wood, balsam of Mecca. In addition, Dalby considers spices that were once important but that now are almost forgotten: long pepper, cubebs, grains of Paradise. Dangerous Tastes relates how the Aztecs, who enjoyed drinking hot chocolate flavored with chili and vanilla, sometimes added annatto (a red dye) to the drink. This not only contributed to the flavor but colored the drinker's mouth red, a reminder that drinking cacao was, in Aztec thought, parallel with drinking blood. In the section on ambergris, Dalby tells how different cultures explained the origin of this substance: Arabs and Persians variously thought of it as solidified sea spray, a resin that sprung from the depths of the sea, or a fungus that grows on the sea bed as truffles grow on the roots of trees. Some Chinese believed it was the spittle of sleeping dragons. Dalby has assembled a wealth of absorbing information into a fertile human history that spreads outward with the expansion of human knowledge of spices worldwide.

    Traces the history of sugar production and consumption, examines its relationship with slavery, class ambitions, and industrialization, and describes sugar's impact on modern diet and eating habits.

    This is not the familiar saga of mansions, avenues, and robber barons, but the messy, turbulent, often murderous story of the city's slums; the teeming streets--scene of innumerable cons and crimes whose cramped and overcrowded housing is still a prominent feature of the cityscape.Low Life voyages through Manhattan from four different directions. Part One examines the actual topography of Manhattan from 1840 to 1919; Part Two, the era's opportunities for vice and entertainment--theaters and saloons, opium and cocaine dens, gambling and prostitution; Part Three investigates the forces of law and order which did and didn't work to contain the illegalities; Part Four counterposes the city's tides of revolt and idealism against the city as it actually was.Low Life provides an arresting and entertaining view of what New York was actually like in its salad days. But it's more than simpy a book about New York. It's one of the most provocative books about urban life ever written--an evocation of the mythology of the quintessential modern metropolis, which has much to say not only about New York's past but about the present and future of all cities.

    In 2005, the United States imported five billion pounds of seafood, nearly double what we imported twenty years earlier. Bizarrely, during that same period, our seafood exports quadrupled. American Catch examines New York oysters, Gulf shrimp, and Alaskan salmon to reveal how it came to be that 91 percent of the seafood Americans eat is foreign. In the 1920s, the average New Yorker ate six hundred local oysters a year. Today, the only edible oysters lie outside city limits. Following the trail of environmental desecration, Greenberg comes to view the New York City oyster as a reminder of what is lost when local waters are not valued as a food source. Farther south, a different catastrophe threatens another seafood-rich environment. When Greenberg visits the Gulf of Mexico, he arrives expecting to learn of the Deepwater Horizon oil spill’s lingering effects on shrimpers, but instead finds that the more immediate threat to business comes from overseas. Asian-farmed shrimp—cheap, abundant, and a perfect vehicle for the frying and sauces Americans love—have flooded the American market. Finally, Greenberg visits Bristol Bay, Alaska, home to the biggest wild sockeye salmon run left in the world. A pristine, productive fishery, Bristol Bay is now at great risk: The proposed Pebble Mine project could under¬mine the very spawning grounds that make this great run possible. In his search to discover why this pre¬cious renewable resource isn’t better protected, Green¬berg encounters a shocking truth: the great majority of Alaskan salmon is sent out of the country, much of it to Asia. Sockeye salmon is one of the most nutritionally dense animal proteins on the planet, yet Americans are shipping it abroad. Despite the challenges, hope abounds. In New York, Greenberg connects an oyster restoration project with a vision for how the bivalves might save the city from rising tides. In the Gulf, shrimpers band together to offer local catch direct to consumers. And in Bristol Bay, fishermen, environmentalists, and local Alaskans gather to roadblock Pebble Mine. With American Catch, Paul Greenberg proposes a way to break the current destructive patterns of consumption and return American catch back to American eaters. The Washington Post: "Americans need to eat more American seafood. It’s a point [Greenberg] makes compellingly clear in his new book, American Catch: The Fight for our Local Seafood...Greenberg had at least one convert: me.” Jane Brody, New York Times “Excellent.” The Los Angeles Times “If this makes it sound like American Catch is another of those dry, haranguing issue-driven books that you read mostly out of obligation, you needn’t worry. While Greenberg has a firm grasp of the facts, he also has a storyteller’s knack for framing them in an entertaining way.” The Guardian (UK) “A wonderful new book” Tom Colicchio: "This is on the top of my summer reading list. A Fast Food Nation for fish.”