屎化（Enshittification）：这不是你的错觉——如今的互联网糟透了。本书将揭示其原因，并探讨我们如何能将其“去屎化”（disenshittify）。 我们正身处“大屎世”（Enshittocene），经历着“大屎化”（the Great Enshittening）。在这个时代，那些对我们至关重要、我们赖以生存的服务，正在变成巨大的屎堆。这令人沮丧、挫败，甚至恐惧。 《屎化》一书精准定位了问题，并提出了解决方案。 当科利·多克托罗创造“屎化”一词时，他并非仅仅在找一种更“有趣”的方式说“情况在变糟”。他是在对数字世界的现状及其如何影响我们所有人的生活（并且是朝着不好的方向）做出具体的诊断。 曾经辉煌的互联网被各种平台所“殖民”，这些平台向其用户许下了近乎魔法的承诺——至少在初期，它们似乎兑现了这些承诺。然而，一旦用户被锁定，平台便倒戈相向，...(展开全部)

Based on their workshops and counseling experience, psychologists Jane B. Burka and Lenora M. Yuen offer a probing, sensitive, and at times humorous look at a problem that affects everyone: students and scientists, secretaries and executives, homemakers and salespeople. Procrastination identifies the reasons we put off tasks—fears of failure, success, control, separation, and a...(展开全部)

Based on their workshops and counseling experience, psychologists Jane B. Burka and Lenora M. Yuen offer a probing, sensitive, and at times humorous look at a problem that affects everyone: students and scientists, secretaries and executives, homemakers and salespeople. Procrastination identifies the reasons we put off tasks—fears of failure, success, control, separation, and a...(展开全部)

An eye-opening, myth-shattering examination of what makes us fat, from acclaimed science writer Gary Taubes. In his New York Times best seller, Good Calories, Bad Calories, Taubes argued that our diet’s overemphasis on certain kinds of carbohydrates— not fats and not simply excess calories—has led directly to the obesity epidemic we face today. The result of thorough re...(展开全部)

Building upon his critical work in Good Calories, Bad Calories and presenting fresh evidence for his claim, Gary Taubes revisits the urgent question of what’s making us fat—and how we can change. He reveals the bad nutritional science of the last century—none more damaging or misguided than the “calories-in, calories-out” model of why we get fat—and the good science that has...(展开全部)

Building upon his critical work in Good Calories, Bad Calories and presenting fresh evidence for his claim, Gary Taubes revisits the urgent question of what’s making us fat—and how we can change. He reveals the bad nutritional science of the last century—none more damaging or misguided than the “calories-in, calories-out” model of why we get fat—and the good science that has...(展开全部)

An eye-opening, myth-shattering examination of what makes us fat, from acclaimed science writer Gary Taubes. In his New York Times best seller, Good Calories, Bad Calories, Taubes argued that our diet’s overemphasis on certain kinds of carbohydrates— not fats and not simply excess calories—has led directly to the obesity epidemic we face today. The result of thorough re...(展开全部)

Judging by the number of copies already sold (more than 300,000), scores of people suffer from the debilitating effects of shyness. A noted professor of psychology at Stanford University, Dr. Philip G. Zimbardo helps men and women, youngsters and oldsters, overcome this self-defeating condition. Photographs. Reissue.

Judging by the number of copies already sold (more than 300,000), scores of people suffer from the debilitating effects of shyness. A noted professor of psychology at Stanford University, Dr. Philip G. Zimbardo helps men and women, youngsters and oldsters, overcome this self-defeating condition. Photographs. Reissue.

Why is dental insurance so crummy? Why is pet insurance so expensive? Why does your auto insurer ask for your credit score? The answer to these questions lies in understanding how insurance works. Unlike the market for other goods and services—for instance, a grocer who doesn’t care who buys the store’s broccoli or carrots—insurance providers are more careful in choosing their ...(展开全部)