by Thomas Hager (2008)
A sweeping history of tragic genius, cutting-edge science, and the discovery that changed billions of lives--including your own.At the dawn of the twentieth century, humanity was facing global disaster. Mass starvation, long predicted for the fast-growing population, was about to become a reality. A call went out to the world's scientists to find a solution. This is the story of the two enormously gifted, fatally flawed men who found it: the brilliant, self-important Fritz Haber and the reclusive, alcoholic Carl Bosch. Together they discovered a way to make bread out of air, built city-sized factories, controlled world markets, and saved millions of lives. Their invention continues to feed us today; without it, more than two billion people would starve.But their epochal triumph came at a price we are still paying. The Haber-Bosch process was also used to make the gunpowder and high explosives that killed millions during the two world wars. Both men were vilified during their lives; both, disillusioned and disgraced, died tragically. Today we face the other unintended consequences of their discovery--massive nitrogen pollution and a growing pandemic of obesity.The Alchemy of Air is the extraordinary, previously untold story of two master scientists who saved the world only to lose everything and of the unforseen results of a discovery that continues to shape our lives in the most fundamental and dramatic of ways.From the Hardcover edition.
D. John Shaw
"This book is a history of the World Food Programme, the food aid arm of the United Nations. It tells the story of the growth of WFP from modest beginings as a three-year experiment in 1963-65 to its current role as the main source of international food aid for both disaster relief and development against the background of the evolution and development of food aid."--BOOK JACKET.
Alice Morse Earle in the year
The author reconstructs for us colonial life by describing in great detail manners, customs, dress, homes, and child life.
text and recipes by Pamela Sheldon Johns
In Parmigiano!, seasoned cookbook author and cooking teacher Pamela Sheldon Johns takes you to the heartland of Italy. Emilia-Romagna, the picturesque region "bounded by rivers and mountains, " where Parmigiano-Reggiano has been made for centuries. She traces the history of the cheese and describes the traditional method - at once an art and a science - by which it is made. Parmigiano-Reggiano finds its way into fifty simple and enticing appetizers, salads, pasta dishes, entrees, breads, and even desserts, enhancing old favorites, such as Eggplant Parmigiano, as well as updated dishes, such as Radicchio Caesar Salad, Wild Mushroom Lasagne, and Caramelized Pears with Parmigiano-Reggiano Wedges.
Susan E. Hill
"This provocative book explores how ancient notions about the fat body and the glutton in western culture both challenge and confirm ideas about what it means to be overweight and gluttonous today"--Provided by publisher. "This book is about Eating to Excess - The Meaning of Gluttony and the Fat Body in the Ancient World"--Provided by publisher.