In the summer of 2016, a divisive presidential election was underway, and a new breed of right-wing rage was on the rise. Emily Witt, who would soon publish her first book on sex in the digital age, had recently quit antidepressants for a more expansive world of psychedelic experimentation. From her apartment in Brooklyn, she began to catch glimpses of the clandestine nightlife scene thrumming around her.

For centuries, people who died destitute or alone were buried in potters’ fields—a Dickensian end that even the most hard-pressed families tried to avoid. Today, more and more relatives are abandoning their dead, leaving it to local governments to dispose of the bodies. Up to 150,000 Americans now go unclaimed each year. Who are they? Why are they being forgotten? And what is the meaning of life if your death doesn’t matter to others?

Everyone who makes the journey faces an impossible choice. Hundreds of thousands of people who arrive every year at the US-Mexico border travel far from their homes. For years, the majority came from El Salvador, Guatemala, and Honduras, but many more have begun their journey much farther away. Some flee persecution, others crime or hunger. They may have already been deported, but the United States remains their only hope for safety and prosperity. They will take their chances.

A classic of reportage, Oranges was first conceived as a magazine article, but John McPhee kept encountering so much irresistible information that he wrote a book. It is perhaps the last word on the subject (the first came in 500 BC and is attributed to Confucius). McPhee writes about the botany, history, and industry of oranges, from the great orangeries of European monarchs to a fascinating profile of Ben Hill Griffin of Frostproof, Florida, who may be the last of the individual orange barons.

Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication—but today that is beginning to change.