In what he says is the most important piece of environmental writing in his long and award-winning career, Mark Kurlansky, best-selling author of Salt and Cod, The Big Oyster, 1968, and Milk, among many others, employs his signature multi-century storytelling and compelling attention to detail to chronicle the harrowing yet awe-inspiring life cycle of salmon.

Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants, the oyster, whose influence on the great metropolis remains unparalleled.

Paper is one of the simplest and most essential pieces of human technology. For the past two millennia, the ability to produce it in ever more efficient ways has supported the proliferation of literacy, media, religion, education, commerce, and art; it has formed the foundation of civilizations, promoting revolutions and restoring stability.

Award-winning author Mark Kurlansky presents an insider's view of Havana: the elegant, tattered city he has come to know over more than 30 years. Part cultural history, part travelogue, with recipes throughout, Havana celebrates the city's singular music, literature, baseball and food; its five centuries of outstanding neglected architecture; and its extraordinary blend of cultures.

Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.

In Unfamiliar Fishes, Sarah Vowell argues that 1898 might be a year just as crucial to our nation's identity, a year when, in an orgy of imperialism, the United States annexed Hawaii, Puerto Rico, and Guam, and invaded Cuba and then the Philippines, becoming a meddling, self-serving, militaristic international superpower practically overnight. Of all the countries the United States invaded or colonized in 1898, Vowell considers the story of the Americanization of Hawaii to be the most intriguing.

Science is a force for good in the world—at least usually. But sometimes, when obsession gets the better of scientists, they twist a noble pursuit into something sinister. Under this spell, knowledge isn’t everything, it’s the only thing—no matter the cost. Bestselling author Sam Kean tells the true story of what happens when unfettered ambition pushes otherwise rational men and women to cross the line in the name of science, trampling ethical boundaries and often committing crimes in the process.

Selected by the Modern Library as one of the 100 best nonfiction books of all time. Described by the Chicago Tribune as "a classic", The Rise of Theodore Roosevelt stands as one of the greatest biographies of our time. The publication of The Rise of Theodore Roosevelt on September 14th, 2001 marks the 100th anniversary of Theodore Roosevelt becoming president.

In 1908, near Folsom, New Mexico, a cowboy discovered the remains of a herd of extinct giant bison. By examining flint points embedded in the bones, archeologists later determined that a band of humans had killed and butchered the animals 12,450 years ago. This discovery vastly expanded America's known human history but also revealed the long-standing danger Homo sapiens presented to the continent's evolutionary richness. Distinguished scholar Dan Flores's ambitious history chronicles the epoch in which humans and animals have coexisted in the "wild new world" of North America.

In Foundation the chronicler of London and of its river, the Thames, takes us from the primeval forests of England's prehistory to the death of the first Tudor king, Henry VII, in 1509. He guides us from the building of Stonehenge to the founding of the two great glories of medieval England: common law and the cathedrals. He shows us glimpses of the country's most distant past - a Neolithic stirrup found in a grave, a Roman fort, a Saxon tomb, a medieval manor house.

In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.

WASPs finally get their due in this stimulating history by one of the world's leading geneticists. Saxons, Vikings, and Celts is the most illuminating book yet to be written about the genetic history of Britain and Ireland. Through a systematic, ten-year DNA survey of more than 10,000 volunteers, Bryan Sykes has traced the true genetic makeup of British Islanders and their descendants.

Harold Bloom explores our Western literary tradition by concentrating on the works of twenty-six authors central to the Canon. He argues against ideology in literary criticism; he laments the loss of intellectual and aesthetic standards; he deplores multiculturalism, Marxism, feminism, neoconservatism, Afrocentrism, and the New Historicism. Insisting instead upon "the autonomy of aesthetic," Bloom places Shakespeare at the center of the Western Canon.....

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.

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.

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.

Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.

In The Taste of Empire, acclaimed historian Lizzie Collingham tells the story of how the British Empire's quest for food shaped the modern world. Told through 20 meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world.

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.

Straightforward and opinionated, Short Course in Beer is designed to turn the novice beer lover into an expert imbiber and the casual drinker into an enthusiast. Readers will come to understand the beauty of beer and the sources of its flavor, as well as learn which beers are worth our time and which are not. With tongue in cheek, the author examines beer's historical connections to the Crusades, the Hundred Years' War, and modern-day soccer riots. He talks frankly (and joyfully) about the effects of alcohol on the body and brain, he defends beer from its enemies, and ushers it out of the frat house and into the dining room.

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.

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.

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.

Dan Buettner, the New York Times best-selling author of The Blue Zones, lays out a proven plan to maximize your health based on the practices of the world's healthiest people. For the first time, Buettner reveals how to transform your health using smart eating and lifestyle habits gleaned from new research on the diets, eating habits, and lifestyle practices of the communities he's identified as "Blue Zones"—those places with the world's longest-lived and thus healthiest people.

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.

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.

Every great drink starts with a plant. Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when medieval physicians boiled juniper berries with wine to treat stomach pain. The Drunken Botanist uncovers the surprising botanical history and fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even a few fungi).

After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.

In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods. Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses.

Adaptogenic mushrooms are one of today's buzziest superfoods, known for their ability to restore skin's youthful glow, increase energy levels, reduce brain fog, keep your hormone levels in check, and so much more. In Healing Mushrooms, you'll learn about the 10 most powerful mushrooms you can add to your daily diet to maximize your health gains. Packed with practical information and 50 mushroom-boosted recipes for breakfast, lunch, and dinner (and even dessert!), Healing Mushrooms unlocks the vast potential of this often-overlooked superfood category.

Paper is one of the simplest and most essential pieces of human technology. For the past two millennia, the ability to produce it in ever more efficient ways has supported the proliferation of literacy, media, religion, education, commerce, and art; it has formed the foundation of civilizations, promoting revolutions and restoring stability.

The author of Cod and The Basque History of the World takes an extraordinary look at an ordinary substance — salt, the only rock humans eat — and how it has shaped civilization from the very beginning. Mark Kurlansky has produced a kaleidoscope of history, a multi-layered masterpiece that blends economic, scientific, political, religious, and culinary records into a rich and memorable tale.

As Julia Child once said, “It is hard to imagine a civilization without onions.” Historically, she’s been right—and not just in the kitchen. Uniquely flourishing in just about every climate and culture around the world, onions have provided the essential basis not only for sautés, stews, and stir fries, but for medicines, metaphors, and folklore. Abundantly commonplace yet extraordinarily indispensable, the onion is Kurlansky's newest global food fixation as he sets out to explore how and why the crop reigns over Wales to Italy and everywhere in between.

The cod has played a vital part in livelihoods, diets, and health in general — as well as roles in national economies and international wars. Drawing on his love of food and food culture, Mark Kurlansky leaps into history and folklore to explore how this innocuous fish had such an impact over the centuries.

Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants, the oyster, whose influence on the great metropolis remains unparalleled.

Award-winning author Mark Kurlansky has drawn enthusiastic praise for his books, which are sharply-focused studies as well as glorious celebrations of their subjects. In The Basque History of the World, he turns his eye toward Europe’s oldest surviving culture - a culture as mysterious as it is fascinating. Settled in the western Pyrenees Mountains of France and Spain, the Basque nation is not drawn on maps and the origin of their forbidden language has never been discovered.

Over the course of one pivotal year, events that shaped American and world history took place: The North Vietnamese launched the Tet offensive. Prague Spring began. Martin Luther King, Jr., was assassinated. Students protested across the United States and around the world. Robert Kennedy was assassinated. The Democratic National Convention in Chicago was besieged by riots. Apollo 11 launched. And Richard Nixon was elected president of the United States.

Break out the TV dinners! From the author who gave us Cod, Salt, and other informative bestsellers, the first biography of Clarence Birdseye, the eccentric genius inventor whose fast-freezing process revolutionized the food industry and American agriculture.

Mark Kurlansky's new book takes us back to the food of a younger America. Before the national highway system brought the country closer together, before chain restaurants brought uniformity, and before the Frigidaire meant that frozen food could be stored for longer, the nation's food was seasonal, regional, and traditional. It helped to form the distinct character, attitudes, and customs of those who ate it.

In this timely, highly original, and controversial narrative, New York Times best-selling author Mark Kurlansky discusses nonviolence as a distinct entity, a course of action, rather than a mere state of mind. Nonviolence can and should be a technique for overcoming social injustice and ending wars, he asserts, which is why it is the preferred method of those who speak truth to power.

Fly fishing, historian Mark Kurlansky has found, is a battle of wits, fly fisher vs. fish - and the fly fisher does not always (or often) win. The targets - salmon, trout and char; and for some, bass, tarpon, tuna, bonefish and even marlin - are highly intelligent, wily, strong and athletic animals. The allure, Kurlansky learns, is that fly fishing makes catching a fish as difficult as possible. There is an art, too, in the crafting of flies.