On the Curry Trail by Raghavan IyerAward-winning author and instructor Raghavan Iyer explores the origin of curry across the globe with 50 recipes in this illustrated cookbook about the simmering, scrumptious history and lore of a globally beloved dish.​ On the Curry Trail is an enlightening journey across Australia, Asia, Africa, Europe, and the Americas to explore the origins of curry and the signature, essential curries of each region. This diaspora of curry brings alive not only the most iconic, category-defining recipes from these continents, but also the history, lore, anecdotes, and familial remembrances that fashion each dish. It delves into the story of curry--what it was and what it is, the places to which it has traveled and the ways it has evolved en route (whether because of local ingredients, cultural tastes, or other factors)--and embraces the many interpretations and definitions of this beloved dish. It makes the flavors of these scintillating curries accessible to the everyday home cook. On the Curry Trail is at once a mash note and an education--one rich in history and sense of place--that tells the definitive, delectable story of this beguiling dish in 50 irresistible recipes. Illustrations throughout.
Call Number: 641.338 IYE
Publication Date: 2023-02-28
Apollo's Arrow by Nicholas A. ChristakisA piercing and scientifically grounded look at the emergence of the coronavirus pandemic and how it will change the way we live--"excellent and timely." (The New Yorker) Apollo's Arrow offers a riveting account of the impact of the coronavirus pandemic as it swept through American society in 2020, and of how the recovery will unfold in the coming years. Drawing on momentous (yet dimly remembered) historical epidemics, contemporary analyses, and cutting-edge research from a range of scientific disciplines, bestselling author, physician, sociologist, and public health expert Nicholas A. Christakis explores what it means to live in a time of plague--an experience that is paradoxically uncommon to the vast majority of humans who are alive, yet deeply fundamental to our species. Unleashing new divisions in our society as well as opportunities for cooperation, this 21st-century pandemic has upended our lives in ways that will test, but not vanquish, our already frayed collective culture. Featuring new, provocative arguments and vivid examples ranging across medicine, history, sociology, epidemiology, data science, and genetics, Apollo's Arrow envisions what happens when the great force of a deadly germ meets the enduring reality of our evolved social nature.
Call Number: 606.000 CHR
Publication Date: 2020-10-27
Encounters with Qi by David Eisenberg; Thomas Lee WrightFor every reader fascinated by the seemingly fantastical aspects of Chinese medicine, from acupuncture addiction to Qi Gong martial arts, this captivating book offers deeper and more detailed encounters with the physicians and patients, the mystics and the martial artists, who were featured on television. Here is a sympathetic, yet objective appraisal of the concept of Qi (chee), the vital energy which is the unifying principle of Chinese medicine. Here are Chinese sages from the Yellow Emperor of 2700 B.C. to the very modern Dr. Fang, who remarks, "Acupuncture without Qi is only as effective as one man's sticking needles in another." And here are Chinese people from all walks of life as they seek relief, through a rebalancing of their Qi, their vital energy, for ailments from colds to cancer.
Call Number: 610 EIS
Publication Date: 1995-07-17
Hope in Hell by Dan BortolottiGripping accounts of medical workers who volunteer to serve in some of the world's most dangerous hotspots. The humanitarian organization, Doctors Without Borders, (also known as Médecins Sans Frontières or MSF) delivers emergency aid to victims of armed conflict, epidemics, natural disasters and those who lack reliable health care. Each year, more than 2,500 volunteer doctors, nurses, and other professionals join locally-hired staff to provide medical aid in more than eighty countries. At the forefront are the volunteer doctors who risk their lives to perform surgery, establish or rehabilitate hospitals and clinics, run nutrition and sanitation programs, and train local medical personnel. This book follows these volunteer doctors as they risk their health and lives to treat patients in desperate need. Combining engaging text with dramatic color photographs from around the world, Hope in Hell examines the lives of individual MSF volunteer medical professionals. Topics include: Performing emergency surgery in the war torn regions of Africa and Asia Understanding cultural customs and societal differences that affect health care Witnessing and reporting genocidal atrocities. Also, the most recent world events are explored and how MSF is reacting to them. These include the challenges of delivering aid during the Rwandan massacre and the controversial decision to criticize the U.S. for delivering humanitarian aid to Afghan citizens while at war. The book also covers the raucous founding of Doctors Without Borders in 1971 as the first non-governmental organization to both provide emergency medical assistance and publicly bear witness to the plight of the populations they served. In 1999, the organization was awarded the Nobel Peace Prize. Hope in Hell is a fascinating and often harrowing account of the men and women who struggle to improve the lives of people in desperate need.
Call Number: 610.601 BOR
Publication Date: 2004-10-02
The Great Influenza by John M. BarryAt the height of World War I, history's most lethal influenza virus erupted in an army camp in Kansas, moved east with American troops, then exploded, killing as many as 100 million people worldwide. It killed more people in twenty-four months than AIDS killed in twenty-four years, more in a year than the Black Death killed in a century. But this was not the Middle Ages, and 1918 marked the first collision of science and epidemic disease.
Call Number: 614.5 BAR
Publication Date: 2005-10-04
The Seven Culinary Wonders of the World by Jenny Linford; Alice Pattullo (Illustrator)A culinary history of the seven food staples that have shaped human history, including 63 original recipes The Seven Culinary Wonders of the World is a global culinary history told through the stories of seven essential ingredients found in cuisines all over the world: honey, salt, chile, pork, rice, cacao, and tomato. Each of these foundational ingredients has played a long and valuable role in human foodways and culture, and each has its own fascinating history. This engagingly illustrated book traces the journeys of these foodstuffs as they were transported from their regions of origin to faraway cultures and countries, there to take up starring roles in new cuisines. The Seven Culinary Wonders of the World explores each food in depth, beautifully illustrated by specially commissioned artworks, and views them through a number of prisms--social, cultural, historical, and botanical--to offer readers fresh, informative insights into seemingly everyday foods that reveal themselves as wondrous. The rich and diverse cultural stories of these seven ingredients are also told, from the magical and aphrodisiac powers associated with cacao in Mesoamerican culture to the introduction of tomatoes to Europe by the Spanish conquistadors in the sixteenth century and the earliest cultivation of rice in China's Pearl Valley. Readers can take the seven ingredients into their own kitchens via 63 original recipes for dishes both traditional and innovative.
Call Number: 641.3 LIN
Publication Date: 2018-10-16
Hair by Kurt StennA microhistory in the vein of Salt and Cod exploring the biological, evolutionary, and cultural history of one of the world's most fascinating fibers. Most people don't give a second thought to the stuff on their head, but hair has played a crucial role in in fashion, the arts, sports, commerce, forensics, and industry. In Hair, Kurt Stenn -- one of the world's foremost hair follicle experts -- takes readers on global journey through history, from fur merchant associations and sheep farms to medical clinics and patient support groups, to show the remarkable impact hair has had on human life. From a completely bald beauty queen with alopecia to the famed hair-hang circus act, Stenn weaves the history of hair through a variety of captivating examples, with sources varying from renaissance merchants' diaries to interviews with wig makers, modern barbers, and more. In addition to expelling the biological basis and the evolutionary history of hair, the fiber is put into context: hair in history (as tied to textile mills and merchant associations), hair as a construct for cultural and self-identity, hair in the arts (as the material for artist's brushes and musical instruments), hair as commodity (used for everything from the inner lining of tennis balls to an absorbent to clean up oil spills), and hair as evidence in criminology. Perfect for fans of Mark Kurlansky, Hair is a compelling read based solidly in historical and scientific research that will delight any reader who wants to know more about the world around them.
Call Number: 612.7 STE
Publication Date: 2016-02-15
Made in Spain by Jose AndresAmericans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés. In this irresistible companion volume to his public television show Made in Spain, José reminds us--in the most alluring and delicious way--that the food of his native Spain is as varied and inventive as any of the world's great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain's distinctive cooking. In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, José shows us the land of the great Don Quixote, where a magical flower produces precious saffron. The dishes of Made in Spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south--from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket. With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is an indispensable addition to any cookbook collection.
Call Number: 641.594 AND
Publication Date: 2008-11-04
The Perfectionists by Simon Winchester"Another gem from one of the world's justly celebrated historians specializing in unusual and always fascinating subjects and people." -- Booklist (starred review) The revered New York Times bestselling author traces the development of technology from the Industrial Age to the Digital Age to explore the single component crucial to advancement--precision--in a superb history that is both an homage and a warning for our future. The rise of manufacturing could not have happened without an attention to precision. At the dawn of the Industrial Revolution in eighteenth-century England, standards of measurement were established, giving way to the development of machine tools--machines that make machines. Eventually, the application of precision tools and methods resulted in the creation and mass production of items from guns and glass to mirrors, lenses, and cameras--and eventually gave way to further breakthroughs, including gene splicing, microchips, and the Hadron Collider. Simon Winchester takes us back to origins of the Industrial Age, to England where he introduces the scientific minds that helped usher in modern production: John Wilkinson, Henry Maudslay, Joseph Bramah, Jesse Ramsden, and Joseph Whitworth. It was Thomas Jefferson who later exported their discoveries to the fledgling United States, setting the nation on its course to become a manufacturing titan. Winchester moves forward through time, to today's cutting-edge developments occurring around the world, from America to Western Europe to Asia. As he introduces the minds and methods that have changed the modern world, Winchester explores fundamental questions. Why is precision important? What are the different tools we use to measure it? Who has invented and perfected it? Has the pursuit of the ultra-precise in so many facets of human life blinded us to other things of equal value, such as an appreciation for the age-old traditions of craftsmanship, art, and high culture? Are we missing something that reflects the world as it is, rather than the world as we think we would wish it to be? And can the precise and the natural co-exist in society?
Call Number: 620 WIN
Publication Date: 2018-05-08
The Great Builders by Kenneth PowellSeven hundred years of architectural innovation make for an international survey of spectacular scope and depth, from the dome of St. Paul's cathedral to the arresting angles of the Sydney Opera House, from the monumental Taj Mahal to Kengo Kuma's attempts "to erase architecture," to fortresses, bridges, and skyscrapers.The contributors include practicing architects and leading academics, and their essays focus on the architects and engineers through history who have shaped and transformed the built environment. More than two hundred illustrations of structures famous, revolutionary, and surprising--including original drawings and prints and modern photography--bring the works to life.Architectural structures both subtle and spectacular have always been designed with an audience in mind, an intent to influence the way we see, think, move, and interact; and the builders themselves can be as fascinating as their creations. Mathematician and visionary, philosopher and ecologist, nationalist, modernist, rationalist, deconstructivist: the characters behind the buildings are many and varied.Featuring work by Filippo Brunelleschi, Shah Jahan, Christopher Wren, Karl Friedrich Schinkel, John Fowler, Gustave Eiffel, Louis Sullivan, Frank Lloyd Wright, Ludwig Mies van der Rohe, R. Buckminster Fuller, Louis Kahn, Oscar Niemeyer, Eero Saarinen, Frank Gehry, Norman Foster, Santiago Calatrava, and many more.
Ice Cream by Laura B. WeissBe it soft-serve, gelato, frozen custard, Indian kulfi or Israeli glida, some form of cold, sweet ice cream treat can found throughout the world in restaurants and home freezers. Though ice cream was once considered a food for the elite, it has evolved into one of the most successful mass-market products ever developed. In Ice Cream, food writer Laura B. Weiss takes the reader on a vibrant trip through the history of ice cream from ancient China to modern-day Tokyo in order to tell the lively story of how this delicious indulgence became a global sensation. Weiss tells of donkeys wooed with ice cream cones, Good Humor-loving World War II-era German diplomats, and sundaes with names such as "Over the Top" and "George Washington." Her account is populated with Chinese emperors, English kings, former slaves, women inventors, shrewd entrepreneurs, Italian immigrant hokey-pokey ice cream vendors, and gourmand American First Ladies. Today American brands dominate the world ice cream market, but vibrant dessert cultures like Italy's continue to thrive, and new ones, like Japan's, flourish through unique variations. Weiss connects this much-loved food with its place in history, making this a book sure to be enjoyed by all who are beckoned by the siren song of the ice cream truck.
Call Number: 641.86 WEI
Publication Date: 2011-04-01
A Cat's Tale by Paul Koudounaris; Baba the CatA Cat's Tale will be the first true history of feline kind: our origins; our exploits; the evolution of our relationship with our human companions; and the surprising ways in which our history parallels that of humanity. Heretofore, our ambassadors to the human world have been fictitious, lumbering louts like Garfield--or real-life cats simply esteemed for being cute, such as Lil Bub. I'm here to tell you real cats do not hate Nermal or Mondays--we don't use a weekly calendar at all. And real cats don't pose for selfies. With A Cat's Tale, I am here to correct the record and expose the reality of feline greatness. Our story spans tens of thousands of miles and many thousands of years. It is a story that humanity has so far stubbornly refused to learn, ignored in favor of a fantasy history beginning with a lie: the absurd notion that you domesticated us. Really? If that's what you believe, go find a bobcat and try.From the prehistoric Felis (a large mammal from which all domestic cats have descended) to ancient Egyptian cat goddess, key cats of the Enlightenment to swashbuckling pirate felines and infamous American tabbies, the story of our kind is told here in its totality. And perhaps, dear reader, you will rightfully come to this book for the cats--but, I promise, you will walk away with a fun and interesting history lesson to boot.
Call Number: 636.8 BAB
Publication Date: 2020-11-10
International Night by Mark Kurlansky; Talia KurlanskyFrom celebrated food writer Mark Kurlansky, a savory trip across the globe for parents and kids, with delicious and accessible recipes and tidbits both cultural and historical. Once a week in the Kurlansky home, Mark spins a globe and wherever his daughter's finger lands becomes the theme of that Friday night's dinner. Their tradition of International Night has afforded Mark an opportunity to share with his daughter, Talia--and now the readers ofInternational Night--the recipes, stories, and insights he's collected over more than thirty years of traveling the world writing about food, culture, and history, and his charming pen-and-ink drawings, which appear throughout the book. International Night is brimming with recipes for fifty-two special meals--appetizers, a main course, side dishes, and dessert for each--one for every week of the year. Some are old favorites from Mark's repertoire, and others gleaned from research. Always, they are his own version, drawn from techniques he learned as a professional chef and from many years of talking to chefs, producers, and household cooks around the world. Despite these insights, every recipe is designed to be carried out--easily--by any amateur chef, and they are designed to be completed with the assistance of children. Mark and Talia invite you and your family into their kitchen, outfitted with overflowing packets of exotic spices and aromas of delicacies from Tanzania and Kazakhstan to Cuba and Norway. From there, recipes and toothsome morsels of cultural and historical information will fill your bellies and your minds, and transport you to countries all around the world.
Call Number: 641.59 KUR
Publication Date: 2014-10-09
The Food and Cooking of China by Francine HalvorsenA vivid account of a rich culinary legacy . . .A fabulous collection of 100 delicious, authentic recipes Chinese cooking is one of the world's oldest continuous culinary traditions, developed over the course of four thousand years. A subject of profound importance for countless generations of Chinese philosophers, scholars, poets, and ordinary people, the selection, preparation, and consumption of food is much more than a matter of sustenance in Chinese tradition. It is the art of maintaining a subtle harmony between mind and senses. Now, The Food and Cooking of China invites you to explore the spiritual and sensual delights of Chinese cuisine as it takes you on a fascinating journey through the many regions of China, Hong Kong, and Taiwan. "Francine Halvorsen takes Chinese food lovers to 'the source' in this book. Along with her travel notes from a recent culinary tour of China, she includes a food history of the country and authentic regional recipes that can be reproduced in the American kitchen. This is a journey you are sure to enjoy!" --Jacques Pepin Author, teacher, and host of the PBS-TV series, Today's Gourmet "Francine Halvorsen's travel through Asia, exploring the relationship between food and culture are chronicled in this fascinating book. Along with a detailed description of every meal and bits of culture she encountered are recipes of the most popular regional dishes. If you love Asian food like I do, you too will love reading this book." -- Martin Yan Television Host, "Yan Can Cook"
Call Number: 641.595 HAL
Publication Date: 1996-02-01
Buildings That Breathe by Nancy F. CastaldoImagine looking out from your 18th floor apartment in the middle of the city and seeing trees right in front of you. In an effort to stem climate change, reduce pollution, combat heat, and protect biodiversity, architects are teaming up with botanists, urban wildlife ecologists, and other scientists to design high-rise forests, living walls, and vertical farms in some of the world's most populated places. These projects are happening all around the world, and they will not only change the urban landscape, but they will provide urban dwellers with a healthier place to live and work. For Buildings That Breathe, author and environmental journalist Nancy Castaldo connected with architect Stefano Boeri at the World Forum on Urban Forests and was invited to his office in Milan where she visited Bosco Verticale, the first high-rise forest. Planted with 750 trees, 5,000 shrubs, and 11 perennials on two apartment towers, the project provides an urban habitat for birds, insects, and people while creating a micro-climate that produces oxygen and provides shade for high-rise residents. Explore Bosco Verticale, as well the planned Liuzhou Forest City in China and other green architecture projects around the world, looking at how people are working together to change the urban landscape of the future.
Call Number: 628 CAS
Publication Date: 2022-11-01
The Food of Japan by Takayuki Kosaki; Walter Wagner; Wendy HuttonThese beautiful books offer complete information on ingredients, utensils, and cooking techniques. Each volume presents the best authentic recipes and detailed explorations of the cultural context in which dishes are created and enjoyed. Each title contains 70 to 90 beautiful full-color photographs and a range of mouth-watering recipes by some of the area's best chefs.
Call Number: 641.595 KOS
Publication Date: 1998-09-15
The Book of Latin and American Cooking by Elisabeth Ortiz LambertThis award-winning cookbook by Elisabeth Lambert Ortiz includes 500 recipes from the exotic culinary traditions of the Latin American World, covering the coasts, mountainous areas, and fertile plains between Mexico and Chile. Ortiz selects appetizers, soups, main courses, salads, and desserts from each region and explores the wild array of spices and styles that make these recipes unique. Using delicious examples, she describes how the Spanish, Portuguese, African, and Middle Eastern influences have combined with the indiginous cooking of the Maya, Aztec, and Inca civilizations. Her recipes range from familiar favorites such as Guacamole and Feijao Preto (black beans), to more unusual recipes: Sopa de Topinambur (Jerusalem Artichoke Soup -- Chile), Matambre (Stuffed Rolled Flank Steak -- Argentina), Pichones con Salsa de Camarones (Squab in Shrimp Sauce -- Peru), Salada de Palmito (Hearts of Palm Salad -- Brazil), Quimbolitos (Steamed Puddings -- Equador), as well as a wide variety of sauces and breads. This book is the prototype for all books on Latin American cooking and remains the definitive text on the subject.