Many people think of microbes as germs to be eradicated, but those that live with us—the microbiome—build our bodies, protect our health, shape our identities, and grant us incredible abilities. In this astonishing book, Ed Yong takes us on a grand tour through our microbial partners, and introduces us to the scientists on the front lines of discovery. Yong, whose humor is as evident as his erudition, prompts us to look at ourselves and our animal companions in a new light—less as individuals and more as the interconnected, interdependent multitudes we assuredly are. The microbes in our bodies are part of our immune systems and protect us from disease. Those in cows and termites digest the plants they eat. In the deep oceans, mysterious creatures without mouths or guts depend on microbes for all their energy. Bacteria provide squids with invisibility cloaks, help beetles to bring down forests, and allow worms to cause diseases that afflict millions of people. I Contain Multitudes is the story of these extraordinary partnerships, between the creatures we are familiar with and those we are not. It reveals how we humans are disrupting these partnerships and how we might manipulate them for our own good. It will change both our view of nature and our sense of where we belong in it.

    The emergence of factories, railroads, and gunboats propelled the West’s rise to power in the nineteenth century, and the development of computers and nuclear weapons in the twentieth century secured its global supremacy. Now, at the beginning of the twenty-first century, many worry that the emerging economic power of China and India spells the end of the West as a superpower. In order to understand this possibility, we need to look back in time. Why has the West dominated the globe for the past two hundred years, and will its power last?Describing the patterns of human history, the archaeologist and historian Ian Morris offers surprising new answers to both questions. It is not, he reveals, differences of race or culture, or even the strivings of great individuals, that explain Western dominance. It is the effects of geography on the everyday efforts of ordinary people as they deal with crises of resources, disease, migration, and climate. As geography and human ingenuity continue to interact, the world will change in astonishing ways, transforming Western rule in the process.Deeply researched and brilliantly argued, Why the West Rules—for Now spans fifty thousand years of history and offers fresh insights on nearly every page. The book brings together the latest findings across disciplines—from ancient history to neuroscience—not only to explain why the West came to rule the world but also to predict what the future will bring in the next hundred years.

    By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist.There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story based on the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly.This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese.

    As the mosquito transformed the landscapes of civilization, humans were unwittingly required to respond to its piercing impact and universal projection of power.The mosquito has determined the fates of empires and nations, razed and crippled economies, and decided the outcome of pivotal wars, killing nearly half of humanity along the way. She (only females bite) has dispatched an estimated 52 billion people from a total of 108 billion throughout our relatively brief existence. As the greatest purveyor of extermination we have ever known, she has played a greater role in shaping our human story than any other living thing with which we share our global village.Imagine for a moment a world without deadly mosquitoes, or any mosquitoes, for that matter? Our history and the world we know, or think we know, would be completely unrecognizable.Driven by surprising insights and fast-paced storytelling, The Mosquito is the extraordinary untold story of the mosquito's reign through human history and her indelible impact on our modern world order.

    Coffee. Sunscreen. Vapes. George Zaidan reveals what will kill you, what won't, and why--explained with high-octane hilarity, hysterical hijinks, and other things that don't begin with the letter H. INGREDIENTS offers the perspective of a chemist on the stuff we eat, drink, inhale, and smear on ourselves. Apart from the burning question of whether you should eat that Cheeto, Zaidan explores a range of topics. Here's a helpful guide:Stuff in this book: - How bad is processed food? How sure are we?- Is sunscreen safe? Should you use it?- Is coffee good or bad for you?- What's your disease horoscope?- What is that public pool smell made of?- What happens when you overdose on fentanyl in the sun?- What do cassava plants and Soviet spies have in common?- When will you die?Stuff in other books: - Your carbon footprint- Food sustainability- GMOs- CEO pay- Science funding- Politics- Football- Baseball- Any kind of ball reallyZaidan, an MIT-trained chemist who cohosted CNBC's hit Make Me a Millionaire Inventor and wrote and voiced several TED-Ed viral videos, makes chemistry more fun than Hogwarts as he reveals exactly what science can (and can't) tell us about the packaged ingredients sold to us every day. Sugar, spinach, formaldehyde, cyanide, the ingredients of life and death, and how we know if something is good or bad for us--as well as the genius of aphids and their butts--are all discussed in exquisite detail at breakneck speed.

    The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring Dale DeGroff’s signature use of fresh juices, as well as all the classics.Debonair, a great raconteur, and an unparalleled authority, Dale DeGroff is the epitome of Perfect Bartender, universally acknowledged as the world’s premier mixologist. From Entertainment Weekly and USA Today to the Culinary Institute of America and the nation’s best restaurants, whenever anybody wants information or training on the bar, they turn to Dale for recipes, for history, for anecdotes, for fun—for cocktail-party conversation as well as for cocktails.That’s what The Craft of the Cocktail is—the full party, conversation and all. It begins with the history of spirits, how they’re made (but without too much boring science), the development of the mixed drink, and the culture it created, all drawn from Dale’s vast library of vintage cocktail books. Then on to stocking the essential bar, choosing the right tools and ingredients, mastering key techniques—hints worthy of a pro, the same information that Dale shares with the bartenders he trains in seminars and through his videos. And then the meat of the matter: 500 recipes, including everything from tried-and-true classics to of-the-moment originals. Throughout are rich stories, vintage recipes, fast facts, and other entertaining asides. Beautiful color photographs and a striking design round out the cookbook approach to this subject, highlighting the difference between an under-the-bar handbook and a stylish, full-blown treatment. The Craft of the Cocktail is that treatment, destined to become the bible of the bar.

    John O’Connell’s erudite chapters combine history with insights into art, religion, medicine, science, and is richly seasoned with anecdotes and recipes.Discover why Cleopatra bathed in saffron and mare’s milk, why wormwood-laced absinthe caused eighteenth century drinkers to hallucinate and how cloves harvested in remote Indonesian islands found their way into a kitchen in ancient Syria. Almost every kitchen contains a bottle of cloves or a stick of cinnamon, almost every dish a pinch of something, whether chili or cumin. The Book of Spice is culinary history at its most appetizing.

    Parker, Jr., concluded: "Brilliant, witty, comical, and often shamelessly candid and provocative." And "The New York Times "added: "McInerney's wine judgments are sound, his anecdotes witty, and his literary references impeccable. Not many wine books are good reads; this one is." In "A Hedonist in the Cellar, " he gathers more than five years' worth of essays and continues his exploration of what's new, what's enduring, and what's surprising, giving his palate a complete workout and the reader an indispensable, idiosyncratic guide to a world of almost infinite variety. Rieslings from the Finger Lakes, Armagnac from Gascony, powerhouse amarones from Valpolicella, the most fearsome critics in England, chocolate-friendly bottles from all over the globe, new developments in Chile and Argentina--these are only some of the delights now ready to be savored in a collection driven not only by wine itself but also the people who make it and those whose enjoyment is matched by their curiosity. Full of terroir and flavor, svelte personalities, and keen insight into the trade, these are irresistible essays for anyone enthralled by the manifold pleasures of wine.

    Radiometric dating of nearby rocks indicated the skeleton, classified as Ardipithecus ramidus, was 4.4 million years old, more than a million years older than "Lucy," then the oldest known human ancestor. The findings challenged many assumptions about human evolution--how we started walking upright, how we evolved our nimble hands, and, most significantly, whether we were descended from an ancestor that resembled today's chimpanzee--and repudiated a half-century of paleoanthropological orthodoxy.Fossil Men is the first full-length exploration of Ardi, the fossil men who found her, and her impact on what we know about the origins of the human species. It is a scientific detective story played out in anatomy and the natural history of the human body. Kermit Pattison brings into focus a cast of eccentric, obsessive scientists, including one of the world's greatest fossil hunters, Tim White--an exacting and unforgiving fossil hunter whose virtuoso skills in the field were matched only by his propensity for making enemies; Gen Suwa, a Japanese savant who sometimes didn't bother going home at night to devote more hours to science; Owen Lovejoy, a onetime creationist-turned-paleoanthropologist; Berhane Asfaw, who survived imprisonment and torture to become Ethiopia's most senior paleoanthropologist and who fought for African scientists to gain equal footing in the study of human origins; and the Leakeys, for decades the most famous family in paloanthropology.An intriguing tale of scientific discovery, obsession and rivalry that moves from the sun-baked desert of Africa and a nation caught in a brutal civil war, to modern high-tech labs and academic lecture halls, Fossil Men is popular science at its best, and a must read for fans of Jared Diamond, Richard Dawkins, and Edward O. Wilson.

    Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.

    At the end of the nineteenth century, serial murderer Joseph Vacher, known and feared as "The Killer of Little Shepherds," terrorized the French countryside. He eluded authorities for years--until he ran up against prosecutor Emile Fourquet and Dr. Alexandre Lacassagne, the era's most renowned criminologist. The two men--intelligent and bold--typified the Belle Epoque, a period of immense scientific achievement and fascination with science's promise to reveal the secrets of the human condition. With high drama and stunning detail, Douglas Starr revisits Vacher's infamous crime wave, interweaving the story of how Lacassagne and his colleagues were developing forensic science as we know it. We see one of the earliest uses of criminal profiling, as Fourquet painstakingly collects eyewitness accounts and constructs a map of Vacher's crimes. We follow the tense and exciting events leading to the murderer's arrest. And we witness the twists and turns of the trial, celebrated in its day. In an attempt to disprove Vacher's defense by reason of insanity, Fourquet recruits Lacassagne, who in the previous decades had revolutionized criminal science by refining the use of blood-spatter evidence, systematizing the autopsy, and doing groundbreaking research in psychology. Lacassagne's efforts lead to a gripping courtroom denouement. "The Killer of Little Shepherds" is an important contribution to the history of criminal justice, impressively researched and thrillingly told.

    In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. Twitty travels from the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields to tell of the struggles his family faced and how food enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and visits Civil War battlefields in Virginia, synagogues in Alabama, and black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep-the power of food to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.

    Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites.The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

    A preeminent scholar, writer, and teacher, he has had a profound influence on millions of people. To him, mythology was the "song of the universe, the music of the spheres." With Bill Moyers, one of America's most prominent journalists, as his thoughtful and engaging interviewer, The Power Of Myth touches on subjects from modern marriage to virgin births, from Jesus to John Lennon, offering a brilliant combination of intelligence and wit.

    Yet despite this advice, we have seen unprecedented epidemics of obesity and diabetes. Taubes argues that the problem lies in refined carbohydrates, like white flour, easily digested starches, and sugars, and that the key to good health is the kind of calories we take in, not the number. In this groundbreaking book, award-winning science writer Gary Taubes shows us that almost everything we believe about the nature of a healthy diet is wrong.