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Eat More Better
What if you could make everything you eat more delicious? As creator of the WNYC podcast The Sporkful and host of the Cooking Channel web series You're Eating It Wrong, Dan Pashman is obsessed with doing just that. Eat More Better weaves science and humor into a definitive, illustrated guidebook for anyone who loves food. But this book isn’t for foodies. It’s for eaters. In the bestselling tradition of Alton Brown’s Good Eats and M.F.K. Fisher’s The Art of Eating, Pashman analyzes everyday foods in extraordinary detail to answer some of the most pressing questions of our time, including: Is a cheeseburger better when the cheese is on the bottom, closer to your tongue, to accentuate c...
Anything's Pastable
The innovative James Beard Award–winning podcaster who changed the way you think about pasta shapes with his invention of the viral sensation cascatelli now does the same for pasta sauces in this fun and charmingly obsessive cookbook, which includes a foreword from bestselling author J. Kenji López-Alt. When Sporkful podcast host Dan Pashman launched cascatelli, a new pasta shape he invented that he designed to hold tons of sauce, stay on the fork, and be incredibly satisfying to bite into, it went viral and was named one of TIME Magazine’s Best Inventions of the Year. VICE called him "a modern pasta legend." But as Dan was flooded with pictures of what people were making with his pasta...
Words and Distinctions for the Common Good
How social scientists' disagreements about their key words and distinctions have been misconceived, and what to do about it Social scientists do research on a variety of topics—gender, capitalism, populism, and race and ethnicity, among others. They make descriptive and explanatory claims about empathy, intelligence, neoliberalism, and power. They advise policymakers on diversity, digitalization, work, and religion. And yet, as Gabriel Abend points out in this provocative book, they can’t agree on what these things are and how to identify them. How to tell if something is a religion or a cult or a sect? What is empathy? What makes this society a capitalist one? Disputes of this sort aris...
Eat More Better
The creator of the Sporkful, shares tips and techniques for getting the best flavor from every food and provides the answers to some of life's most important gastronomical questions, including "Is an open-faced sandwich actually a sandwich?"
The New Art of Ideas
In a world with a surplus of ideas, what separates a good idea from a bad one? Learn how to cultivate a mindset that produces the kind of ideas people can't turn down. Most professionals cannot generate a solid idea. They either offer up tired or reused ones, or they generate lots of ideas but none that are worth pursuing. A great idea presents a well-formulated thought or plan of action that spurs growth, change, advancement, adaptation, or new insight. Worthwhile ideas move the needle; they change the playing field altogether. The New Art of Ideas is designed to help readers consistently produce worthwhile ideas by becoming nimble and imaginative thinkers better equipped to compete and produce in a global economy. Robin Landa identifies the Three Gs of every good idea: Goal-Your vision for the end Gap-The underdeveloped area that your idea fills Gain-The overall benefits of your goal With explanations and examples of each component, this book demystifies the process of effective ideation and hands you the key to unlock your creative potential.
Food on the Page
In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Examining a wealth of fascinating archival material, Elias explores the role words play in the creation of taste on both a personal and a national level.
Eat More Better
The creator of the Sporkful, shares tips and techniques for getting the best flavor from every food and provides the answers to some of life's most important gastronomical questions, including "Is an open-faced sandwich actually a sandwich?"
Bigger Fish to Fry
What defines cooking as cooking, and why does cooking matter to the understanding of society, cultural change and everyday life? This book explores these questions by proposing a new theory of the meaning of cooking as a willingness to put oneself and one’s meals at risk on a daily basis. Richly illustrated with examples from the author’s anthropology fieldwork in Greece, Bigger Fish to Fry proposes a new approach to the meaning of cooking and how the study of cooking can reshape our understanding of social processes more generally.
Podcast Master
Senior multimedia producer at the Guardian, Ben Green, tells you everything you need to know about podcasting. Ben Green has been podcasting for over a decade. He has been responsible for several top podcasts, including Football Weekly, the UK's number one sports podcast,and the Guardian Guide to Running podcast. In Podcast Master, he provides a one-stop insider’s guide to everything you need to know about hosting, editing and producing online shows. It is packed with recommendations to help you get the right software and gear, advice on sponsorship and advertising, and tips on everything from platform selection to promotional artwork design. Green’s enthusiasm for the medium’s breadth and depth is infectious. With wit and verve, he takes us through the history of podcasting, shares his recommendations for the podcasts you should be listening to, and reveals proven techniques for reaching and building your audience. Whether you're broadcasting from your bedroom, or are a brand looking to enhance your profile, this authoritative, easy to follow and cutting-edge guide will give you the tools to start a podcast from scratch – or maximise your current one.
