French ideas are no less distinct in their form: while French thought is abstract, stylish and often opaque, it has always been bold and creative, and driven by the relentless pursuit of innovation.In How the French Think, the internationally-renowned historian Sudhir Hazareesingh tells the epic and tumultuous story of French intellectual thought from Descartes, Rousseau, and Auguste Comte to Sartre, Claude Lévi-Strauss, and Derrida. He shows how French thinking has shaped fundamental Westerns ideas about freedom, rationality, and justice, and how the French mind-set is intimately connected to their own way of life—in particular to the French tendency towards individualism, their passion for nature, their celebration of their historical heritage, and their fascination with death. Hazareesingh explores the French veneration of dissent and skepticism, from Voltaire to the Dreyfus Affair and beyond; the obsession with the protection of French language and culture; the rhetorical flair embodied by the philosophes, which today's intellectuals still try to recapture; the astonishing influence of French postmodern thinkers, including Foucault and Barthes, on postwar American education and life, and also the growing French anxiety about a globalized world order under American hegemony.How the French Think sweeps aside generalizations and easy stereotypes to offer an incisive and revealing exploration of the French intellectual tradition. Steeped in a colorful range of sources, and written with warmth and humor, this book will appeal to all lovers of France and of European culture.

    It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks.Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious - or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen. It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Knives - perhaps our most important gastronomic tool - predate the discovery of fire, whereas the fork endured centuries of ridicule before gaining widespread acceptance; pots and pans have been around for millennia, while plates are a relatively recent invention. Many once-new technologies have become essential elements of any well-stocked kitchen - mortars and pestles, serrated knives, stainless steel pots, refrigerators. Others have proved only passing fancies, or were supplanted by better technologies; one would be hard pressed now to find a water-powered egg whisk, a magnet-operated spit roaster, a cider owl, or a turnspit dog. Although many tools have disappeared from the modern kitchen, they have left us with traditions, tastes, and even physical characteristics that we would never have possessed otherwise. Blending history, science, and anthropology, Wilson reveals how our culinary tools and tricks came to be, and how their influence has shaped modern food culture. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.