Thanks to cartoons and folk accounts we have a distorted view of these other humans - for that is what they were. We think of them as crude and clumsy and not very bright, easily driven to extinction by the lithe, smart modern humans that came out of Africa some 100,000 years ago.But was it really as simple as that? Clive Finlayson reminds us that the Neanderthals were another kind of human, and their culture was not so very different from that of our own ancestors. In this book, he presents a wider view of the events that led to the migration of the moderns into Europe, what might have happened during the contact of the two populations, and what finally drove the Neanderthals to extinction. It is a view that considers climate, ecology, and migrations of populations, as well as culture and interaction.His conclusion is that the destiny of the Neanderthals and the Moderns was sealed by ecological factors and contingencies. It was a matter of luck that we survived and spread while the Neanderthals dwindled and perished. Had the climate not changed in our favour some 50 million years ago, things would have been very different.There is much current research interest in Neanderthals, much of it driven by attempts to map some of their DNA. But it's not just a question of studying the DNA. The rise and fall of populations is profoundly moulded by the larger scale forces of climate and ecology. And it is only by taking this wider view that we can fully understand the course of events that led to our survival and their demise. The fact that Neanderthals survived until virtually yesterday makes our relationship with them and their tragedy even more poignant. They almost made it, after all.

    Here, Sokal teams up with Jean Bricmont to expose the abuse of scientific concepts in the writings of today's most fashionable postmodern thinkers. From Jacques Lacan and Julia Kristeva to Luce Irigaray and Jean Baudrillard, the authors document the errors made by some postmodernists using science to bolster their arguments and theories. Witty and closely reasoned, Fashionable Nonsense dispels the notion that scientific theories are mere "narratives" or social constructions, and explored the abilities and the limits of science to describe the conditions of existence.

    In this, his most accessible and evocative book, France’s leading philosopher of postmodernism takes to the freeways in a collection of traveler’s tales from the land of hyperreality.

    Sagacious and observant, he beckons us behind the scenes for an insider's look at reserving a table, what your server thinks of you, what it takes to get ejected from a fine restaurant and a host of other revelations.

    With the same eye for drama and humor that Corson brings to the exploits of the chefs, he delves into the biology and natural history of the creatures of the sea. He illuminates sushi's beginnings as an Indo-Chinese meal akin to cheese, describes its reinvention in bustling nineteenth-century Tokyo as a cheap fast food, and tells the story of the pioneers who brought it to America. He shows how this unlikely meal is now exploding into the American heartland just as the long-term future of sushi may be unraveling.The Zen of Fish is a compelling tale of human determination as well as a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.

    A great gift for Little House fans and anyone who wants more information about what life on the praisie was really like.With this cookbook, you can learn how to make classic frontier dishes like corn dodgers, mincemeat pie, cracklings, and pulled molasses candy. The book also includes excerpts from the Little House books, fascinating and thoroughly researched historical context, and details about the cooking methods that pioneers like Ma Ingalls used, as well as illustrations by beloved artist Garth Williams.This is a chance to dive into the world of Laura Ingalls Wilder, American pioneer, women's club member, and farm homesteader.This book has been widely praised and is the winner of the Western Heritage Award from the National Cowboy & Western Heritage Museum in Oklahoma City. The Horn Book praised it as "a culinary and literary feast."

    The text has influenced thinkers such as Judith Butler, Ernesto Laclau and Slavoj Žižek.The piece is, in fact, an extract from a much longer book, On the Reproduction of Capitalism, until now unavailable in English. Its publication makes possible a reappraisal of seminal Althusserian texts already available in English, their place in Althusser’s oeuvre and the relevance of his ideas for contemporary theory. On the Reproduction of Capitalism develops Althusser’s conception of historical materialism, outlining the conditions of reproduction in capitalist society and the revolutionary struggle for its overthrow.Written in the afterglow of May 1968, the text addresses a question that continues to haunt us today: in a society that proclaims its attachment to the ideals of liberty and equality, why do we witness the ever-renewed reproduction of relations of domination? Both a conceptually innovative text and a key theoretical tool for activists, On the Reproduction of Capitalism is an essential addition to the corpus of the twentieth-century Left.

    In a nation of immigrants who bring their own culinary backgrounds to this country, what happens one or even two generations later? What does their cuisine become? It turns into a cuisine uniquely its own and one that Lee argues makes America the most interesting place to eat on earth. Lee illustrates this through his own life story of being a Korean immigrant and a New Yorker and now a Southerner. In Off the Menu, he shows how we each have a unique food memoir that is worthy of exploration. To Lee, recipes are narratives and a conduit to learn about a person, a place, or a point in time. He says that the best way to get to know someone is to eat the food they eat. Each chapter shares a personal tale of growth and self-discovery through the foods Lee eats and the foods of the people he interacts with—whether it’s the Korean budae jjigae of his father or the mustard beer cheese he learns to make from his wife’s German-American family. Each chapter is written in narrative form and punctuated with two recipes to highlight the story, including Green Tea Beignets, Cornbread Pancakes with Rhubarb Jam, and Butternut Squash Schnitzel. Each recipe tells a story, but when taken together, they form the arc of the narrative and contribute to the story we call the new American food.

    In nineteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas.   An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don’t believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat.  Everybody Wraps Meat in Flatbread: From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice.  Much Depends on How You Hold Your Fork: A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think.  Fried Chicken Is Common Ground: We all share the pleasure of eating crunchy fried birds. Shouldn’t we share the implications as well?  If It Does Well Here, It Belongs Here: Chef René Redzepi champions the culinary value of leaving your comfort zone.  There Is No Such Thing as a Nonethnic Restaurant: Exploring the American fascination with “ethnic” restaurants (and whether a nonethnic cuisine even exists).  Coffee Saves Lives: Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.

    Part history book, part handbook, and part cookbook, this illustrated tome covers every facet of the ancient hobby of beekeeping, from how to manage hives safely to harvesting one's own honey, and ideas for how to use honey and beeswax. Detailed instructions for making candles, furniture polish, beauty products, and nearly 100 honey-themed recipes are included. Fully illustrated with how-to photography and unique etchings, any backyard enthusiast or gardener can confidently dive into beekeeping with this book in hand (or daydream about harvesting their own honey while relaxing in the comfort of an armchair).Praise for The Beekeeper's Bible:"Jones and Sweeney-Lynch explain the science and society of bees in clear, accessible language. And the recipes are admirably useful: honey scones, honey soap, honey hangover cures. 'Oh, stuff and fluff,' as Pooh might say. Dip a paw into this richly satisfying volume and you won't have to do stoutness exercises." -The New York Times <!--StartFragment--> “Lip-smackin’ throughout, The Beekeeper's Bible is, at its heart, a glorious invitation into the depths of the honeybee hive.” —Chicago Tribune<!--StartFragment--> "An elegant, information-packed addition to the library of the most serious beekeeper." —Better Homes & Gardens Country Gardens“An amazing compendium of information, lore, facts, tips, techniques, and benefits of having bees in your life—whether you choose to keep a hive yourself, enjoy the by-products, or just appreciate these wonderful creatures for all that they contribute to our human ecosystem.” —About.com

    The inside story of how Americans have formed a national cuisine from a world of flavors. Sushi, pizza, tacos, bagels, barbecue, dim sum―even fried chicken, burgers, ice cream, and many more―were born elsewhere and transformed into a unique American cuisine.Food Americana is a riveting ride into every aspect of what we eat and why. From a lobster boat off the coast of Maine to the Memphis in May barbecue competition. From the century-old Russ & Daughters lox and bagels shop in lower Manhattan to the Buffalo Chicken Wing Festival. From a thousand-dollar Chinese meal in San Francisco to birria tacos from a food truck in South Philly.Meet incredibly engaging characters and legends including:The owner of a great sushi bar in an Oklahoma gas stationThe New Englander introducing Utah to lobster rollsAlice WatersDaniel BouludJerry Greenfield of Ben & Jerry’sMel Brooks

    With personal anecdotes, a well-written narrative, and clear examples, Human Natures is a major work of synthesis and scholarship as well as a valuable primer on genetics and evolution that makes complex scientific concepts accessible to lay readers.

    Carnism causes extensive animal suffering and global injustice, and it drives us to act against our own interests and the interests of others without fully realizing what we are doing. Becoming aware of what carnism is and how it functions is vital to personal empowerment and social transformation, as it enables us to make our food choices more freely—because without awareness, there is no free choice.

    The computer programmer, the doctor, the artist, and even the parent and citizen all engage in a craftsman’s work. In this thought-provoking book, Sennett explores the work of craftsmen past and present, identifies deep connections between material consciousness and ethical values, and challenges received ideas about what constitutes good work in today’s world. The Craftsman engages the many dimensions of skill—from the technical demands to the obsessive energy required to do good work. Craftsmanship leads Sennett across time and space, from ancient Roman brickmakers to Renaissance goldsmiths to the printing presses of Enlightenment Paris and the factories of industrial London; in the modern world he explores what experiences of good work are shared by computer programmers, nurses and doctors, musicians, glassblowers, and cooks. Unique in the scope of his thinking, Sennett expands previous notions of crafts and craftsmen and apprises us of the surprising extent to which we can learn about ourselves through the labor of making physical things.

    A recognized classic of cultural anthropology, this book explores the political, religious, and economic life of Japan from the seventh century through the mid-twentieth, as well as personal family life.