Kurlansky, Mark

A collection of essays and recipes regarding uniquely regional dishes from around the United States from a time period before interstate roads and national restaurant franchises.

"In this new book for young readers [Mark Kurlansky looks at] the art of the big lie. Big lies are told by governments, politicians, and corporations to avoid responsibility, cast blame on the innocent, win elections, disguise intent, create chaos, and gain power and wealth. Big lies are as old as civilization. They corrupt public understanding and discourse, turn science upside down, and reinvent history"-- Provided by publisher.

Chronicles the history of paper, with an emphasis on the contributions made in Asia and the Middle East.

Presents information about extinction in insects, looking at natural extinction as well as that caused by human activity, and offers suggestions on what people can do to help save insects.

Chronicles the history of salt, discussing how it has shaped civilizations from the earliest beginnings of world history and how it has been used in different cultures.

Provides a cultural, economic, and culinary history of milk from antiquity to the twenty-first century.

"Part cultural history, part travelogue, with recipes, historic engravings, photographs, and Kurlansky's own pen-and-ink drawings throughout, Havana celebrates the city's singular music, literature, baseball, and food; its five centuries of outstanding, neglected architecture; and its extraordinary blend of cultures"--Jacket flap.

Examines the threats to the survival of fish in the world's oceans, discussing the damage caused by various types of fishing equipment, the impact of politics on the regulation of fishing, and the harmful effects of overfishing, pollution, and global warming.

Nathan Seltzer, running a copy shop in the same building where he lives along with his wife, daughter, and parents, struggles to handle the changes coming to his life and his Lower East Side neighborhood in the 1980s, as he is faced with the dilemmas of whether to have an affair with Karoline, a German pastry maker, and whether to sell his store to a chain for an offered half-million dollars.

Presents a biography of Clarence Birdseye who invented frozen food. Describes his childhood, his development of the flash-freeze process, and his legacy today. Includes photographs.