How We Eat

Revolutionary retail guru Paco Underhill is back with a completely revised edition of his classic, witty, best-selling book on our ever-evolving consumer culture—full of fresh observations and important lessons from the cutting edge of retail, which is taking place in the world’s emerging markets.

Paco Underhill, the author of the hugely successful Why We Buy and Call of the Mall, reports on the growing importance of women in everybody’s marketplace - what makes a package, product, space, or service “female friendly”. Underhill offers a tour of the world’s marketplace - with shrewd observations and practical applications to help everybody adapt to the new realities.

Psychologist Woo-kyoung Ahn devised a course at Yale called “Thinking” to help students examine the biases that cause so many problems in their daily lives. It quickly became one of the university’s most popular courses. Now, for the first time, Ahn presents key insights from her years of teaching and research in a book for everyone. She shows how “thinking problems” stand behind a wide range of challenges, from common, self-inflicted daily aggravations to our most pressing societal issues and inequities.

The daughter of Indian and Pakistani intellectuals and advocates, Abedin grew up in the United States and Saudi Arabia and traveled widely. Both/And grapples with family, legacy, identity, faith, marriage, motherhood - and work - with wisdom, sophistication, grace, and clarity.

The prospect of living to 200 years old isn’t science fiction anymore. A leader in the emerging field of longevity offers his perspective on what cutting-edge breakthroughs are on the horizon, as well as the practical steps we can take now to live healthily to 100 and beyond.

Radical uncertainty changes the way we should think about decision-making. For over half a century economics has assumed that people behave rationally by optimizing among well-defined choices. Behavioral economics questioned how far people are rational, pointing to the cognitive biases that seem to describe actual behavior.

The COVID-19 pandemic, increasingly frequent climate disasters, a new war—events we might have called “unimaginable” or “unthinkable” in the past are now reality. Today it feels more challenging than ever to feel unafraid, hopeful, and equipped to face the future with optimism. How do we map out our lives when it seems impossible to predict what the world will be like next week, let alone next year or next decade? What we need now are strategies to help us recover our confidence and creativity in facing uncertain futures.

Virtual reality is genuine reality; that’s the central thesis of Reality+. In a highly original work of “technophilosophy,” David J. Chalmers gives a compelling analysis of our technological future. He argues that virtual worlds are not second-class worlds, and that we can live a meaningful life in virtual reality. We may even be in a virtual world already.

Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly 6,000 different plants once consumed by human beings, only nine remain major staples today. Just three of these - rice, wheat, and corn - now provide 50 percent of all our calories. Dig deeper and the trends are more worrisome still.

Raised as a fourth-generation farmer, when Will Harris inherited White Oak Pastures he was a full-time commodity cowboy who played hard and fast with every tool the system offered–chemicals, antibiotics, steroids, and more. His ancestors had built a highly profitable, conventionally run machine, but over time he found himself disgusted with the excess, cruelty, and smalltown devastation this system entailed. So he bet the farm on forging a different way of doing things. One that works with nature not against it, and bridges the quickly widening delta between consumers and their food.

High conflict is what happens when discord distills into a good-versus-evil kind of feud, the kind with an us and a them. In this state, the brain behaves differently. We feel increasingly certain of our own superiority, and everything we do to try to end the conflict, usually makes it worse. Eventually, we can start to mimic the behavior of our adversaries, harming what we hold most dear. In this book, New York Times bestselling author and award-winning journalist Amanda Ripley investigates how good people get captured by high conflict—and how they break free.

Few management ideas have spread so far and so wide as the Net Promoter System (NPS). Created by author and loyalty guru Fred Reichheld, companies across the spectrum have adopted it - from industrial giants such as Mercedes-Benz and Cummins Engine to Silicon Valley sweethearts such as Apple and Google to digital innovators like Warby Parker and Peloton.

Working Backwards is a practical guidebook and a corporate narrative, filled with the authors’ in-the-room recollections of what “Being Amazonian” is like and how it has affected their personal and professional lives. They demonstrate that success on Amazon’s scale is not achieved by the genius of any single leader, but rather through commitment to and execution of a set of well-defined, rigorously executed principles and practices - shared here for the very first time.

In a culture obsessed with food - how it looks, what it tastes like, where it comes from, what is good for us - there are often more questions than answers. Michael Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight - in the aisles of your local supermarket. Using the human story of the family-run Midwestern chain Heinen's as an anchor to this journalistic narrative, he dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food.

Innovations rarely come from “experts.” Elon Musk was not an “electric car person” before he started Tesla. When it comes to improbable innovations, a legendary tech VC told Sebastian Mallaby, the future cannot be predicted, it can only be discovered. It is the nature of the venture-capital game that most attempts at discovery fail, but a very few succeed at such a scale that they more than make up for everything else. That extreme ratio of success and failure is the power law that drives the VC business, all of Silicon Valley, the wider tech sector, and, by extension, the world.

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.

In Slim by Design, leading behavioral economist, food psychologist, and bestselling author Brian Wansink introduces groundbreaking solutions for designing our most common spaces - schools, restaurants, grocery stores, and home kitchens, among others - in order to make positive changes in how we approach and manage our diets.

The charismatic radio personality from The Howard Stern Show celebrates what we love about American fast food, covering chains both national and regional and offering an opinionated view on restaurant history, secret menu items, and even drive-thru strategy.

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.

How does a nice Italian boy from Queens turn his passion for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey from his parents’ neighborhood eatery to becoming one of the country’s most successful restaurateurs, along with his superstar chef partners: his mother, Lidia Bastianich, and Mario Batali.

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.

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.

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.

Like many people, Beth Terry didn't think an individual could have much impact on the environment. But while laid up after surgery, she read an article about the staggering amount of plastic polluting the oceans and decided then and there to kick her plastic habit. Now she wants to teach you how you can too.

Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.

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”.

Take one thoroughly modern gal with a recessionary income problem, mix with the practices of a culture that has proved to be recession-proof, and what have you got? A financial planner in a straw hat. When writer Lorilee Craker learned that the Amish are not just surviving but thriving in the economic downturn, she decided to find out why.

To a degree both engrossing and alarming, the story of fast food is the story of postwar America. Fast Food Nation is a groundbreaking work of investigation and cultural history that may change the way America thinks about the way it eats.

Meet the bros who are making vegan sexy (and making eating animals weird). Think you could never go vegan? Think again. As this smart, funny and persuasive manifesto makes clear, you're already 90 percent vegan anyway. That's right - you already love animals and are slowly but surely eating less meat than you used to. With the insider tips and inspiring stories in this book, you'll be ready to go whole hog (see what we did there?) and eat vegan for good.

Martin Lindstrom, a modern-day Sherlock Holmes, harnesses the power of "small data" in his quest to discover the next big thing. Hired by the world's leading brands to find out what makes their customers tick, Martin Lindstrom spends 300 nights a year in strangers' homes, carefully observing every detail in order to uncover their hidden desires and, ultimately, the clues to a multimillion-dollar product.