哈洛德·马基，世界知名的食物化学和烹饪权威，先后在加州理工学院和耶鲁大学攻读物理学和英国文学。 《食物与厨艺》系列丛书于1984年首度出版，被《时代》杂志誉为“小巨作”； 2004年完成第二版修订，增补了2/3的内容，同年被国际专业厨师学会（IACP）及餐饮界权威詹姆士·比尔基金会（James Beard Foundation）评选为最佳食物类参考用书； 2005年，美国美食杂志Bon Appétit 推举哈洛德·马基为年度美食作家； 2008年，哈洛德·马基名列《时代》杂志的世界百大影响人物。 哈洛德·马基的其他著作包括The World Book Encyclopedia、Nature、Food&Wine、Fine Cooking。他目前还担任《纽约时报》的专栏作家。 哈洛德·马基的文章常见于《科学》期刊、《世界百科全书》《纽约时报》。 他在美国...(展开全部)

在线阅读本书 The best of friends From writing letters to going swimming, telling stories to finding lost buttons, Frog and Toad are always there for each other -- just as best friends should be.

The man "Business Week" calls "the ultimate entrepreneur for the Information Age" explains "Permission Marketing" -- the groundbreaking concept that enables marketers to shape their message so that consumers will willingly accept it. Whether it is the TV commercial that breaks into our favorite program, or the telemarketing phone call that disrupts a family dinner, traditiona...(展开全部)

王安忆，上海人，1954年生于南京，次年随母亲茹志鹃迁至上海读小学，初中毕业后赴安徽淮北农村插队，后调地区文工团工作，1978年回上海，任《儿童时代》编辑。1978年发表处女作短篇小说《平原上》，1986年应邀访美。主要著作：《雨，沙沙沙》、《王安忆中短篇小说集》、《流逝》、《小鲍庄》、《小城之恋》、《锦锈谷之恋》、《米妮》等小说集及《69届初中生》、《纪实与虚构》《长恨歌》（获茅盾文学奖）等长篇小说。作品曾多次获得全国优秀小说奖，98年并获得首届当代中国女性创作奖。 王安忆的小说，多以平凡的小人物为主人公，表现他们平凡生活中的不平凡经历与情感。“理解”与“爱”是她的创作宗旨。在艺术表现上，她的早期小说多感情抒发，近期创作则趋于冷静和细致。

Chinese food is one of the most recognizable and widely consumed cuisines in the world. Almost no town on earth is without a Chinese restaurant of some kind, and Chinese canned, frozen, and preserved foods are available in shops from Nairobi to Quito. But the particulars of Chinese cuisine vary widely from place to place as its major ingredients and techniques have been adapted...(展开全部)

This Handbook features 20 original essays by leading figures in the discipline, which examine traditional areas of research as well as cutting-edge areas of inquiry. Divided into three parts – Food, Self and Other; Food Security, Nutrition and Food Safety; Food as Craft, Industry and Ethics – the book covers topics such as identity, commensality, locality, migration, ethical co...(展开全部)

作者简介 伊恩·克罗夫顿（Ian Crofton），英国历史作家，著有《小小大历史》（The Little Book of Big History: The Story of Life, the Universe and Everything）、《不枯燥的世界历史》（History without the Boring Bits: A Curious Chronology of the World）、《苏格兰与英格兰边境之行》（Walking the Border: A Journey Between Scotland and England）、《英格兰诸国君》（The Kings and Queens of England）以及《苏格兰成语与寓言词典》（A Dictionary of Scottish Phrase and Fable），等等。写作...(展开全部)

'Fascinating...In essence, the number and quality of our friendships may have a bigger influence on our happiness, health and mortality risk than anything else in life save for giving up smoking' Guardian, Book of the Day Friends matter to us, and they matter more than we think. The single most surprising fact to emerge out of the medical literature over the last decade or so h...(展开全部)

Join Jonathan Silvertown for a multicourse meal of evolutionary gastronomy, a tantalizing tour of human taste that helps us to understand the origins of our diets and the foods that have been central to them for millennia—from spices to spirits. A delectable concoction of coevolution and cookery, Dinner with Darwin reveals that our shopping lists don’t just contain the ingredie...(展开全部)

乔纳森·西尔弗顿，英国爱丁堡大学进化生态学教授，著有多本生态学与进化相关的科普图书，包括《种子的故事》《为什么不是200岁》。