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Meat Planet
In 2013, a Dutch scientist unveiled the world’s first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media. Meanwhile, cultured meat researchers race against population growth and climate change in an effort to make sustainable protein. Meat Planet explores the quest to generate meat in the lab—a substance sometimes called “cultured meat”—and asks what it means to imagine that this is the future of food. Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about...
Thinking in Public
Long before we began to speak of "public intellectuals," the ideas of "the public" and "the intellectual" raised consternation among many European philosophers and political theorists. Thinking in Public examines the ambivalence these linked ideas provoked in the generation of European Jewish thinkers born around 1900. By comparing the lives and works of Hannah Arendt, Emmanuel Levinas, and Leo Strauss, who grew up in the wake of the Dreyfus Affair and studied with the philosopher—and sometime National Socialist—Martin Heidegger, Benjamin Aldes Wurgaft offers a strikingly new perspective on the relationship between philosophers and politics. Rather than celebrate or condemn the figure of...
Meat Planet
In 2013, a Dutch scientist unveiled the world’s first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media. Meanwhile, cultured meat researchers race against population growth and climate change in an effort to make sustainable protein. Meat Planet explores the quest to generate meat in the lab—a substance sometimes called “cultured meat”—and asks what it means to imagine that this is the future of food. Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about...
Jews at Williams
A study of anti-Semitism, assimilation, and class the forces that governed Jewish participation in elite higher education for the first two-thirds of the twentieth century"
This Life
Winner of the René Wellek Prize Named a Best Book of the Year by The Guardian, The Millions, and The Sydney Morning Herald This Life offers a profoundly inspiring basis for transforming our lives, demonstrating that our commitment to freedom and democracy should lead us beyond both religion and capitalism. Philosopher Martin Hägglund argues that we need to cultivate not a religious faith in eternity but a secular faith devoted to our finite life together. He shows that all spiritual questions of freedom are inseparable from economic and material conditions: what matters is how we treat one another in this life and what we do with our time. Engaging with great philosophers from Aristotle to Hegel and Marx, literary writers from Dante to Proust and Knausgaard, political economists from Mill to Keynes and Hayek, and religious thinkers from Augustine to Kierkegaard and Martin Luther King, Jr., Hägglund points the way to an emancipated life.
The German Stranger
Leo Strauss's connection with Martin Heidegger and Carl Schmitt suggests a troubling proximity to National Socialism but a serious critique of Strauss must begin with F. H. Jacobi. While writing his dissertation on this apparently Christian opponent of the Enlightenment, Strauss discovered the tactical principles that would characterize his lifework: writing between the lines, a faith-based critique of rationalism, the deliberate secularization of religious language for irreligious purposes, and an "all or nothing" antagonism to middling solutions. Especially the latter is distinctive of his Zionist writings in the 1920s where Strauss engaged in an ongoing polemic against Cultural Zionism, a...
The Cultures of Maimonideanism
In the history of Jewish thought, no individual scholar has exercised more influence than Maimonides (1138-1204) philosopher and physician, legal scholar and communal leader. This collection of papers, originating at the 2007 EAJS colloquium, places primary emphasis on this influence not on Maimonides himself but the many movements he inspired. Using Maimonideanism as an interpretive lens, the authors of this volume representing a variety of fields and disciplines develop new approaches to and fresh perspectives on the peculiar dynamic of Judaism and philosophy. Focusing on social and cultural processes as well as philosophical ideas and arguments, they point toward an original reconceptualization of Jewish thought.
Leo Strauss
This book analyzes Leo Strauss's writings on political violence, considering also what he taught in the classroom on this subject.
Food is Culture
Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food--its capture, cultivation, preparation, and consumption--represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions. Massimo Montanari begins with the "invention" of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of wr...
The Man Who Ate Too Much: The Life of James Beard
A Finalist for the 2022 James Beard Foundation Cookbook Award (Writing) The definitive biography of America’s best-known and least-understood food personality, and the modern culinary landscape he shaped. In the first portrait of James Beard in twenty-five years, John Birdsall accomplishes what no prior telling of Beard’s life and work has done: He looks beyond the public image of the "Dean of American Cookery" to give voice to the gourmet’s complex, queer life and, in the process, illuminates the history of American food in the twentieth century. At a time when stuffy French restaurants and soulless Continental cuisine prevailed, Beard invented something strange and new: the notion of...
