Tasty explains the scientific research taking place on multiple fronts: how genes shape our tastes, how the mind assembles flavors from the five senses and signals from the body's metabolic systems, why something disgusts one person and delights another, and what today's obsessions with extreme tastes tell us about the brain.

With great originality and wit, Orwell unfolds his views on subjects ranging from a revaluation of Charles Dickens to the nature of Socialism, from a comic yet profound discussion of naughty seaside postcards to a spirited defense of English cooking. Displaying an almost unrivalled mastery of English plain prose, Orwell’s essays created a unique literary manner from the process of thinking aloud and continue to challenge, move, and entertain.

Drawing on 40 years of research and patient care, Dr. Wayne Jonas explains how 80 percent of healing occurs organically and how to activate the healing process. In How Healing Works, Dr. Wayne Jonas lays out a revolutionary new way to approach injury, illness, and wellness. Dr. Jonas explains the biology of healing and the science behind the discovery that 80 percent of healing can be attributed to the mind-body connection and other naturally occurring processes. Jonas details how the healing process works and what we can do to facilitate our own innate ability to heal.

The American standard system of measurement is a unique and odd thing to behold with its esoteric, inconsistent standards: 12 inches in a foot, three feet in a yard, 16 ounces in a pound, 100 pennies to the dollar. For something as elemental as counting and estimating the world around us, it seems like a confusing tool to use. So how did we end up with it? Most of the rest of the world is on the metric system, and for a time in the 1970s America appeared ready to make the switch.

How are eggs of different shapes made, and why are they the shapes they are? When does the shell of an egg harden? Why do some eggs contain two yolks? How are the colours and patterns of eggshells created, and why do they vary? And which end of an egg is laid first - the blunt end or the pointy end?

Rebel Vegan Life: Plant-Based Nutrition and Beginner’s Guide is the ideal manual for creating a whole vegan lifestyle - and creating it in your way. It’s not hard to be vegan. With Rebel Vegan, it is easy and delicious.

Nearly every US city would like to be more walkable - for reasons of health, wealth, and the environment - yet few are taking the proper steps to get there. The goals are often clear, but the path is seldom easy. Jeff Speck’s follow-up to his best-selling Walkable City is the resource that cities and citizens need to usher in an era of renewed street life. Walkable City Rules is a doer’s guide to making change in cities, and making it now.

Drawing on modern neuroscience, ancient wisdom, and decades of practice and teaching, Eddie Stern’s One Simple Thing, with a foreword from Deepak Chopra, explains how what we do affects who we become, and reveals how a steady routine of physical movements, activities, and attitudes are able to transform not just our bodies but our brain functions and emotions, and how we experience life.

Baffling and beloved, with the capacity to go from joy to frustration in seconds, young children are some of the most misunderstood people on the planet. Parents and caregivers struggle with these little ones, who are known for their extreme behaviour, from tantrums, resistance, and aggression to separation anxiety, bedtime protests, and not listening. The key to understanding youngsters lies in realizing that their challenging behaviour is not personal, nor is it a disorder or deficit.

A Honeybee Heart Has Five Openings begins as the author is entering her 30s and feeling disconnected in her life. Uneasy about her future and struggling to settle into her new house in Oxford with its own small garden, she is brought back to a time of accompanying a friend in London - a beekeeper - on his hive visits. And as a gesture of good fortune for her new life, she is given a colony of honeybees. This is a subtle yet urgent mediation on uncertainty and hope, on solitude and friendship, on feelings of restlessness and on home; on how we might better know ourselves.

Just over 125,000 years ago, humanity was going extinct until a dramatic shift occurred—Homo sapiens started tracking the tides in order to eat the nearby oysters. Before long, they’d pulled themselves back from the brink of extinction. The human brain, and its evolutionary journey, is unlike anything else in history. In A History of the Human Brain, Bret Stetka takes listeners through that far-reaching journey. He also tackles the question of where the brain will take us next, exploring the burgeoning con­cepts of epigenetics and new technologies like CRISPR.

The incredible, untold story of the WWII vets who overthrew their corrupt hometown government - the only successful armed rebellion on US soil since the War of Independence.

The Boxing Kings tells the story of the heavyweight title in the days when it was a defining institution in the United States. Author Paul Beston places special emphasis on those champions who held a central place in American culture beyond just in the boxing ring, including John L. Sullivan, who made the title a commercial property; Jack Johnson, who in 1908 became the first black man to claim the title; Joe Louis, whose contributions to racial tolerance and social progress transcended even his greatness in the ring; and many more.

From the man behind the popular Wired series "Absurd Creature of the Week", a fun, fascinating collection of unique animals and the unbelievable evolutionary traits they use to survive the most extreme scenarios: zombie ants mind-controlled by a fungus; beautiful salamanders that can regenerate any part of their bodies including their brains; and much more.

We have a glut of text and trade books on American history. But what we don’t have is a compact, inexpensive, and authoritative book that will offer to American citizens a clear, informative, and inspiring narrative account of their own country. Such an account can shape and deepen their sense of the land they inhabit and, by making them understand that land’s roots, and share in its memories, equip them for the privileges and responsibilities of citizenship in American society.

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.

As historian Mark Essig reveals in Lesser Beasts, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What's more, he argues, we ignore our historic partnership with these astonishing animals at our peril.

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.

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.

Ever since Darwin and The Descent of Man, the existence of humans has been attributed to our intelligence and adaptability. But in Catching Fire, renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a groundbreaking theory of our origins, Wrangham shows that the shift from raw to cooked foods was the key factor in human evolution.

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.

"Of all the meats, only one merits its own structure. There is no such place as a lamb house or a pork house, but even a small town can have a steak house." So begins Mark Schatzker's ultimate carnivorous quest. Fed up with one too many mediocre steaks, the intrepid journalist set out to track down, define, and eat the perfect specimen.

Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.

We live in a world of seeds. From our morning toast to the cotton in our clothes, they are quite literally the stuff and staff of life, supporting diets, economies, and civilizations around the globe. Just as the search for nutmeg and the humble peppercorn drove the Age of Discovery, so did coffee beans help fuel the Enlightenment and cottonseed help spark the Industrial Revolution. And from the fall of Rome to the Arab Spring, the fate of nations continues to hinge on the seeds of a Middle Eastern grass known as wheat.

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.

Robyn O'Brien is not the most likely candidate for an anti-establishment crusade. A Houston native from a conservative family, this MBA and married mother of four was not someone who gave much thought to misguided government agencies and chemicals in our food - until the day her youngest daughter had a violent allergic reaction to eggs, and everything changed.

Science is beginning to understand that our thinking has a deep and complicated relationship with our eating. Our thoughts before, during, and after eating profoundly impact our food choices, our digestive health, our brain health, and more. Yet most of us give very little thought to our food beyond taste and basic nutritional content.

From ancient empires to modern economics, veteran journalist Andrew Lawler delivers a sweeping history of the animal that has been most crucial to the spread of civilization across the globe: the chicken. Queen Victoria was obsessed with it. Socrates' last words were about it. Charles Darwin and Louis Pasteur made their scientific breakthroughs using it. Catholic popes, African shamans, Chinese philosophers, and Muslim mystics praised it.

Eating one's own kind is a completely natural behavior in thousands of species, including humans. Throughout history we have engaged in cannibalism for reasons related to famine, burial rites, and medicine. Cannibalism has also been used as a form of terrorism and as the ultimate expression of filial piety. With unexpected wit and a wealth of knowledge, Bill Schutt takes us on a tour of the field, exploring exciting new avenues of research and investigating questions like why so many fish eat their offspring and some amphibians consume their mothers' skin.

Farm animals have been disappearing from our fields as the production of food has become a global industry. We no longer know for certain what is entering the food chain and what we are eating - as the UK horsemeat scandal demonstrated. We are reaching a tipping point as the farming revolution threatens our countryside, health, and the quality of our food wherever we live in the world.