This highly acclaimed, prize-winning biography of one of the foremost political philosophers of the twentieth century is here reissued in a trade paperback edition for a new generation of readers. In a new preface the author offers an account of writings by and about Arendt that have appeared since the book’s 1982 publication, providing a reassessment of her subject’s life and ...(展开全部)

1900年出生于德国法兰克福。曾在法兰克福精神分析研究所和社会研究所工作，并成为法兰克福学派的重要代表。1933年赴美讲学，开设私人诊所。1974年移居瑞士，继续从事研究和著述。1980年卒于瑞士洛迦。 弗罗姆是精神分析学家，又是哲学家，是当代西方精神分析学派的理论权威，影响广大而深远。继弗洛伊德的“无意识”，荣格的“集体无意识”之后，弗罗姆提出的“社会无意识”，成为了无意识理论发展史上树立的第三个里程碑。他提出的精神分析学说无论在人格理论、梦的分析、精神治疗以及伦理学等方面都有独到的见解。他融合当代西方哲学、社会学、人类学、史学和宗教等多种学科的思想成果，来探索人性和灵魂的奥秘，在精神分析社会文化学派中可谓独树一帜。

1900年出生于德国法兰克福。曾在法兰克福精神分析研究所和社会研究所工作，并成为法兰克福学派的重要代表。1933年赴美讲学，开设私人诊所。1974年移居瑞士，继续从事研究和著述。1980年卒于瑞士洛迦。 弗罗姆是精神分析学家，又是哲学家，是当代西方精神分析学派的理论权威，影响广大而深远。继弗洛伊德的“无意识”，荣格的“集体无意识”之后，弗罗姆提出的“社会无意识”，成为了无意识理论发展史上树立的第三个里程碑。他提出的精神分析学说无论在人格理论、梦的分析、精神治疗以及伦理学等方面都有独到的见解。他融合当代西方哲学、社会学、人类学、史学和宗教等多种学科的思想成果，来探索人性和灵魂的奥秘，在精神分析社会文化学派中可谓独树一帜。

This delightful tale of one of the world’s favorite foods draws on botany, archaeology, and culinary history to present a complete and accurate history of chocolate. It begins some 4,000 years ago in the jungles of Mexico and Central America with the chocolate tree, Theobroma Cacao, and the complex processes necessary to transform its bitter seeds into what is now known as choc...(展开全部)

This delightful and best-selling tale of one of the world's favorite foods draws upon botany, archaeology, and culinary history to present a complete and accurate history of chocolate. The story begins some 3,000 years ago in the jungles of Mexico and Central America with the chocolate tree, Theobroma Cacao, and the complex processes necessary to transform its bitter seeds into...(展开全部)

索菲·D. 科（Sophie D. Coe），美国人类学家、食物历史学家。 她的书《美国第一美食》1994 年出版，受到普遍好评。 麦克·D. 科（Michael D. Coe），美国耶鲁大学人类学名誉教授。主要著作有《玛雅》《墨西哥》《打破玛雅守则》《吴哥和高棉文明》《解读玛雅铭文》等。

索菲·D. 科（Sophie D. Coe），美国人类学家、食物历史学家。 她的书《美国第一美食》1994 年出版，受到普遍好评。 麦克·D. 科（Michael D. Coe），美国耶鲁大学人类学名誉教授。主要著作有《玛雅》《墨西哥》《打破玛雅守则》《吴哥和高棉文明》《解读玛雅铭文》等。

This delightful and best-selling tale of one of the world's favorite foods draws upon botany, archaeology, and culinary history to present a complete and accurate history of chocolate. The story begins some 3,000 years ago in the jungles of Mexico and Central America with the chocolate tree, Theobroma Cacao, and the complex processes necessary to transform its bitter seeds into...(展开全部)

This delightful tale of one of the world’s favorite foods draws on botany, archaeology, and culinary history to present a complete and accurate history of chocolate. It begins some 4,000 years ago in the jungles of Mexico and Central America with the chocolate tree, Theobroma Cacao, and the complex processes necessary to transform its bitter seeds into what is now known as choc...(展开全部)

Imagine beetles ejecting defensive sprays as hot as boiling water; female moths holding their mates for ransom; caterpillars disguising themselves as flowers by fastening petals to their bodies; termites emitting a viscous glue to rally fellow soldiers--and you will have entered an insect world once beyond imagining, a world observed and described down to its tiniest astonis...(展开全部)