Today’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste goo...(展开全部)

In these notes, Professor Kreps surveys the standard models of choice under uncertainty that lie at the heart of microeconomic theory. Choice and preference, ordinal utility, von Neumann-Morganstern utility and utility functions for money, and subjective probability and subjective expected utility are among the standard topics covered. These notes provide a rigorous but accessi...(展开全部)

"These notes are about the process of design: the process of inventing things which display new physical order, organization, form, in response to function." This book, opening with these words, presents an entirely new theory of the process of design. In the first part of the book, Mr. Alexander discusses the process by which a form is adapted to the context of human needs a...(展开全部)

Winner of the 2011 James Beard Foundation Award for Writing & Literature Our relationship with the ocean is undergoing a profound transformation. Just three decades ago nearly everything we ate from the sea was wild. Today rampant overfishing and an unprecedented biotech revolution have brought us to a point where wild and farmed fish occupy equal parts of a complex and confusi...(展开全部)

Our relationship with the ocean is undergoing a profound transformation. Whereas just three decades ago nearly everything we ate from the sea was wild, rampant overfishing combined with an unprecedented bio-tech revolution has brought us to a point where wild and farmed fish occupy equal parts of a complex and confusing marketplace. We stand at the edge of a cataclysm; there i...(展开全部)

保羅．葛林伯格 （Paul Greenberg） 1967年生，美國作家和散文家。2005年開始，定期為《紐約時報雜誌》（New York Times Magazine）、《紐約時報書評》（New York Times Book Review）和《紐約時報》社論版撰文，主要關注魚類、水產養殖和海洋未來的議題；亦曾為《國家地理雜誌》（National Geographic Magazine）、《GQ》、《Vogue》及其他許多出版品撰文。 美國國家藝術基金會文學獎助金（National Endowment for the Arts Literature Fellow），以及凱洛格基金會食物暨社會政策獎助金（W.K. Kellogg Foundation Food and Society Policy Fellow）得主。以本書獲得2011年詹姆斯比爾德...(展开全部)

Robert Bresson makes some quite radical distinctions between what he terms "cinematography" and something quite different: "cinema"-which is for him nothing but an attempt to photograph theater and use it for the screen. Director of "The Trial of Joan of Arc, Pickpocket, A Prisoner Escapes, Diary of a Country Priest, Money," and many other classic films, Robert Bresson is, quit...(展开全部)

All aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important ingredient of railway history for more than a century—from dinners in dining cars to lunches at station buffets and foods purchased from platform vendors. For many travelers, the experience of eating on a railway journey is often a highlight of the trip,...(展开全部)

A riveting tale of the battle over genetically engineered foods, and an inside look at a biotech food empire. Ultimately a story of idealism, and conflicting dreams about the shape of a better world. Softcover.

Once in a great while, as the New York Times noted recently, a naturalist writes a book that changes the way people look at the living world. John James Audubon’s Birds of America, published in 1838, was one. Roger Tory Peterson’s 1934 Field Guide to the Birds was another. How does such insight into nature develop? Pioneering a new niche in the study of plants and animals in th...(展开全部)