In 1637, one Dutchman paid as much for a single tulip bulb as the going price of a town house in Amsterdam. Three and a half centuries later, Amsterdam is once again the mecca for people who care passionately about one particular plant—though this time the obsessions revolves around the intoxicating effects of marijuana rather than the visual beauty of the tulip. How could flowers, of all things, become such objects of desire that they can drive men to financial ruin?

In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space - human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients.

So often, Africa has been depicted simplistically as a uniform land of famines and safaris, poverty and strife, stripped of all nuance. In this bold and insightful book, Dipo Faloyin offers a much-needed corrective, weaving a vibrant tapestry of stories that bring to life Africa's rich diversity, communities, and histories. Starting with an immersive description of the lively and complex urban life of Lagos, Faloyin unearths surprising truths about many African countries' colonial heritage and tells the story of the continent's struggles with democracy through seven dictatorships.

You want your kitchen to be the heartbeat of the home, but you’re overwhelmed and out of breath trying to make it happen. Meals are on a never-ending loop, and you don’t have time to prepare dinner, much less enjoy it. Popular Lazy Genius expert and bestselling author Kendra Adachi is here to help!

Status signaling isn’t just the province of the immature or insecure but a fundamental human need to secure social standing. It drives our behavior, forms our tastes, determines what we buy, and ultimately shapes who we are. It’s what’s behind “cool” and what drives fashion, music, food, sports, slang, travel, hairstyles, and dog breeds—and even the outsize influence of unpopular things with the “right” audience.

In this landmark work, one of the world's most renowned Egyptologists tells the epic story of this great civilization, from its birth as the first nation-state to its final absorption into the Roman Empire - 3,000 years of wild drama, bold spectacle, and unforgettable characters. Award-winning scholar Toby Wilkinson captures not only the lavish pomp and artistic grandeur of this land of pyramids and pharaohs but for the first time reveals the constant propaganda and repression that were its foundations.

For the first time, in Fifth Sun, the history of the Aztecs is offered in all its complexity based solely on the texts written by the indigenous people themselves. Camilla Townsend presents an accessible and humanized depiction of these native Mexicans, rather than seeing them as the exotic, bloody figures of European stereotypes.

Seven years ago, readers and listeners around the country fell in love with a singular American voice: Rinker Buck, whose infectious curiosity about history launched him across the West in a covered wagon pulled by mules and propelled his book about the trip, The Oregon Trail, to ten weeks on the New York Times bestseller list. Now, Buck returns to chronicle his latest incredible adventure: building a wooden flatboat from the bygone era of the early 1800s and journeying down the Mississippi River to New Orleans.

Not only can we not currently explain the origin of the universe, it is questionable we will ever be able to explain it. The notion that there are universes within particles, or that particles are conscious, is ascientific, as is the hypothesis that our universe is a computer simulation. On the other hand, the idea that the universe itself is conscious is difficult to rule out entirely.

We humans like to think of ourselves as highly evolved creatures. But if we are supposedly evolution's greatest creation, why do we have such bad knees? Why do we catch head colds so often - 200 times more often than a dog does? How come our wrists have so many useless bones? And are we really supposed to swallow and breathe through the same narrow tube? Surely there's been some kind of mistake. As professor of biology Nathan H. Lents explains in Human Errors, our evolutionary history is nothing if not a litany of mistakes, each more entertaining and enlightening than the last.

Kim Stanley Robinson first ventured into the Sierra Nevada mountains during the summer of 1973. He returned from that encounter a changed man, awed by a landscape that made him feel as if he were simultaneously strolling through an art museum and scrambling on a jungle gym like an energized child. He has returned to the mountains throughout his life—more than a hundred trips—and has gathered a vast store of knowledge about them. The High Sierra is his lavish celebration of this exceptional place.

In January 1939, Pablo Picasso was renowned in Europe but disdained by many in the United States. One year later, Americans across the country were clamoring to see his art. How did the controversial leader of the Paris avant-garde break through to the heart of American culture? The answer begins a generation earlier, when a renegade Irish American lawyer named John Quinn set out to build the greatest collection of Picassos in existence. His dream of a museum to house them died with him, until it was rediscovered by Alfred H. Barr, Jr.

In The Molecule of More: How a Single Chemical in Your Brain Drives Love, Sex, and Creativity—and will Determine the Fate of the Human Race, George Washington University professor and psychiatrist Daniel Z. Lieberman, MD, and Georgetown University lecturer Michael E. Long present a potentially life-changing proposal: Much of human life has an unconsidered component that explains an array of behaviors previously thought to be unrelated, including why winners cheat, why geniuses often suffer with mental illness, why nearly all diets fail, and more.

In this 1962 novel, Kerouac's alter ego, Jack Duluoz, overwhelmed by success and excess, gravitates back and forth between wild binges in San Francisco and an isolated cabin on the California coast where he attempts to renew his spirit and clear his head of madness and alcohol. Only nature seems to restore him to a sense of balance. In the words of Allen Ginsberg, Big Sur "reveals consciousness in all its syntactic elaboration, detailing the luminous emptiness of his own paranoiac confusion".

From the brilliant pen of Agatha Christie comes two novels featuring the beloved sleuthing duo: In the The Secret Adversary, Tommy and Tuppence decide to embark on a daring business scheme: Young Adventurers Ltd. But they get more than they bargained for when their first assignment for the sinister Mr. Whittington draws them into a diabolical conspiracy. Set during the dark days of World War II, Agatha Christie’s N or M? puts two most unlikely espionage agents, Tommy and Tuppence Beresford, on the trail of a pair of Nazi spies who have murdered Britain’s top agent.

In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate.

The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929, America's relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished - shattering long-held assumptions about the limitlessness of the national larder.

The Potlikker Papers tells the story of food and politics in the South over the last half century. Beginning with the pivotal role of cooks in the civil rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food.

If a piece of individually wrapped cheese retains its shape, color, and texture for years, what does it say about the food we eat and feed our children? Former New York Times reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that takes her to research labs, food science departments, and factories around the country. What she discovered provides a rare, eye-opening - and sometimes disturbing - account of what we're really eating.

Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.

The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.

Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps.

In January of 2012, Megan Kimble was a 26-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more - all while earning an income that fell well below the federal poverty line.

In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.

Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity.

Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.

In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.

A pioneering urban farmer and MacArthur "Genius Award" winner points the way to building a new food system that can feed - and heal - broken communities. An eco-classic in the making, The Good Food Revolution is the story of Will's personal journey, the lives he has touched, and a grassroots movement that is changing the way our nation eats.

In Mycophilia, accomplished food writer and cookbook author Eugenia Bone examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen, and ultimately discovers that a greater understanding of fungi is key to facing many challenges of the 21st century.

One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbecued, and fried delights that tempt us.