当今，已经没有什么事儿会比吃什么喝什么还让美国人焦虑的问题了。鸡蛋是最好的蛋白质吗，或者是胆固醇炸弹吗？红酒对我的心脏有益还是对我的肝脏有害？农药、添加剂和食物生产过程会杀死我吗？在这里，食物历史学家哈维·莱文斯坦(Harvey Levenstein) 给出了很少见和受欢迎的建议：不必担心！ 在本书中，莱文斯坦揭露了产生和利用这些忧虑的人和利益方如何导致相当一部分美国人在陈述自己选择食品时的恐惧已经压倒了快乐。他讲述了一些卓越科学家曾警告人们食物含有致命细菌和毒物的故事，以及他们的继承者如何指责在食品加工的过程中剥夺了哪些重要的维生素和矿物质。这些人包括诺贝尔奖获得者梅契尼科夫(Eli Metchnikoff)，他认为酸奶将杀死在人们肠子里威胁生命的细菌，而使人活到140岁。埃尔默·科勒姆(Elmer McCollum)是维生素的发现者，他警告说如何...(展开全部)

For over two decades, weight loss surgeon Dr Andrew Jenkinson has treated thousands of people who have become trapped in the endless cycle of dieting. Why We Eat (Too Much), combines case studies from his practice and the new science of metabolism to illuminate how our appetite really works. Debunking the great myths of the body, and systematically explaining why dieting is cou...(展开全部)

Reports of the death of reading are greatly exaggerated Do you worry that you've lost patience for anything longer than a tweet? If so, you're not alone. Digital-age pundits warn that as our appetite for books dwindles, so too do the virtues in which printed, bound objects once trained us: the willpower to focus on a sustained argument, the curiosity to look beyond the day's ne...(展开全部)

洛兰·达斯顿是马克斯·普朗克科学史研究所荣誉院长。她的作品涉猎科学史的诸多话题，包括概率统计史、早期现代科学奇迹、科学事实的出现、科学模型、科学探究的对象、自然的道德权威和科学客观性的历史。近期出版书籍包括《反自然》（Gegen die Natur，2018；英文版，Against Nature, 2019），《档案馆里的科学》（Science in the Archives，2017）和《理性是如何疯掉的》（2014）。 达斯顿目前的研究方向包括规则史、现代性在科学史上的意义、19世纪末以来科学领域的国际治理，以及道德和自然秩序之间的关系。达斯顿获得过辉瑞奖（1989年，《启蒙时期的古代概率论》）和萨顿科学史学会奖章、巴伐利亚科学院谢林奖、格丁根科学院的利钦伯格奖章、比勒费尔德大学卢曼奖，以及普林斯顿大学和希伯来大学荣誉博士学位。2018年，她获得...(展开全部)

Rules order almost every aspect of our lives. They set our work hours, dictate how we drive and set the table, tell us whether to offer an extended hand or cheek in greeting, and organize the rites of life, from birth through death. We may chafe under the rules we have, and yearn for ones we don’t, yet no culture could do without them. In Rules, historian Lorraine Daston traces...(展开全部)

To imagine – to see that which is not there – is the startling ability that has fuelled human development and innovation through the centuries. As a species we stand alone in our remarkable capacity to refashion the world after the pictures in our minds. Traversing the realms of science, politics, religion, culture, philosophy and history, Felipe Fernández-Armesto reveals the t...(展开全部)

Climate models show that global crop production will decline every decade for the rest of this century due to drought, heat, and flooding. Water supplies are in jeopardy. Meanwhile, the world's population is expected to grow another 30 percent by midcentury. So how, really, will we feed nine billion people sustainably in the coming decades? Amanda Little, a professor at Vanderb...(展开全部)

A fascinating and deeply researched investigation into the mysteries of flavor—from the first bite taken by our ancestors to scientific advances in taste and the current "foodie" revolution. Taste has long been considered the most basic of the five senses because its principal mission is a simple one: to discern food from everything else. Yet it's really the most complex and su...(展开全部)

“A fascinating blend of culinary history and the science of taste” (Publishers Weekly, starred review), from the first bite taken by our ancestors to ongoing scientific advances in taste and today’s “foodie” revolution. Can’t resist the creamy smoothness of butter? Blame Darwinian natural selection. Crave the immediate zing of sweets? They bathe your brain in a seductive high. ...(展开全部)

This powerful collection of stories, set in the Northwest among the lonely men and women who drink, fish and play cards to ease the passing of time, was the first by Raymond Carver to be published in the UK. With its spare, colloquial narration and razor-sharp sense of how people really communicate, the collection went on to become one of the most influential pieces of literary...(展开全部)