Christopher Kimball

A critical look at the beloved fables that investigates whether there is any scientific truth to Aesop's portrayal of his animals. Despite being conceived over two-and-a-half thousand years ago, Aesop's Fables are still passed from parent to child today, and are embedded in our collective consciousness. The morals still inform our judgments, but have they influenced our views of the animal protagonists as well? And, if so, is there any truth behind the stereotypes? Are crows smart enough to reason? Are pigeons so dumb they cannot tell the difference between painting and reality? Are ants truly capable of looking ahead to the future and planning their actions? In Aesop's Animals, zoologist Jo Wimpenny turns a critical eye to the fables and ask whether there is any scientific truth to Aesop's portrayal of his animals. She brings the tales into the twenty-first century, introducing the latest scientific research on some of the most fascinating topics in animal behavior. Each chapter focuses on a different fable and a different topic in ethology, including future planning, tool use, self-recognition, cooperation and deception. At the end of each chapter, the author pulls together the evidence to assess whether Aesop's portrayal of the animals holds true from a modern, scientific perspective. Through interviews with leading researchers in the behavioral ecology, this book brings these famous tales back to life. People are always fascinated by animal behavior, especially studies that suggest the presence of intelligence and other 'human-like' characteristics that reveal how we may share more with these creatures than we ever imagined. Aesop's Animals builds on this, revealing cutting-edge research findings about animal abilities, as well as enabling the reader to explore and challenge their own preconceived notions about the animal kingdom.

2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts

Delicious, fresh Vietnamese food is achievable any night of the week with this cookbook's 80 accessible, easy recipes. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR • The Washington Post • Eater • Food52 • Epicurious • Christian Science Monitor • Library Journal Drawing on decades of experience, as well as the cooking hacks her mom adopted after fleeing from Vietnam to America, award-winning author Andrea Nguyen shows you how to use easy-to-find ingredients to create true Vietnamese flavors at home—fast. With Nguyen as your guide, there’s no need to take a trip to a specialty grocer for favorites such as banh mi, rice paper rolls, and pho, as well as recipes for Honey-Glazed Pork Riblets, Chile Garlic Chicken Wings, Vibrant Turmeric Coconut Rice, and No-Churn Vietnamese Coffee Ice Cream. Nguyen’s tips and tricks for creating Viet food from ingredients at national supermarkets are indispensable, liberating home cooks and making everyday cooking easier.