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New 400 - 600 Nonfiction Books 400 Languages 500 Math and Science 600 Health, Pets, Gardening, Cooking, and Technology |
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Newest items are displayed first.
Click on a title for more information or to place a hold. |
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The origin of language : how we learned
to speak and why
by Madeleine Beekman
Journeying to the dawn of Homo sapiens, evolutionary biologist Madeleine Beekman reveals the "happy accidents" hidden in our molecular biology-DNA, chromosomes, and proteins-that led to
one of the most fateful events in the history of life on Earth: our
giving birth to babies earlier in their development than our
hominid cousins the Neanderthals and Denisovans.
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The call of the honeyguide : what
science tells us about how to live well
with the rest of life
by Rob Dunn
How rethinking our relationships with other species can help us reimagine the future of humankind. In the woodlands of sub-
Saharan Africa, sometime deep in our species' past, something
strange happened: a bird called out, not to warn others of human presence, but to call attention to herself. Having found a beehive,
that bird-a honeyguide-sought human aid to break in.
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The salmon cannon and the levitating frog : and other serious discoveries of silly science
by Carly Anne York
Carly Anne York shows how unappreciated, overlooked, and simply curiosity-driven science has led to breakthroughs big and small. Got wind power? You might have humpback whales to thank. Know anything about particle physics? Turns out there is a ferret close to the heart of it all. And if you want to keep salmon around, be thankful for that cannon! The research itself can seem bizarre. But it drives our economy. And what's more, this stuff is simply cool.
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Sea of grass : the conquest, ruin, and redemption of nature on the American prairie
by Dave Hage
The North American prairie is an ecological marvel. When European settlers encountered the prairie nearly 200 years ago, rather than recognizing a natural wonder they saw a daunting landscape of
root-tangled soil. But with the development of the steel plow,
artificial drainage, and nitrogen fertilizers, in mere decades they converted the prairie into some of the richest farmland on Earth,
a transformation unprecedented in human history.
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Wildflowers of the Midwest : a Timber
Press field guide
by Michael A. Homoya
This field guide will feature more than 1,000 species in all major midwestern environments, such as forests and woodlands,
wetlands, prairies, barrens, and rock outcrops. Nature enthusiasts without formal botanical training will value a practical, botanically accurate guide that is useful to professionals as well. As a single, comprehensive wildflower identification guide applicable to all the Midwest, it would be the first book of its kind for the region.
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Intraterrestrials : discovering the strangest life on Earth
by Karen G. Lloyd
Life thrives in the deepest, darkest recesses of Earth's crust,
from methane seeps in the ocean floor to the highest reaches
of Arctic permafrost--and it is unlike anything seen on the surface. Intraterrestrials shares what scientists are learning about these
strange types of microbial life--and how research expeditions to
some of the most extreme locales on the planet are broadening
our understanding of what life is and how its earliest forms may
have evolved.
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Authentic : the myth of bringing your full self to work
by Jodi-Ann Burey
From the creator of a viral TED talk comes a bold call to rethink authenticity at work Workplace dynamics in recent years have
been a dizzying storm of broken promises. Companies that once encouraged employees to "come as you are" and bring your full, authentic self to work are now shutting down initiatives, part of
an ongoing cycle of trading on our identities when it's convenient
and profitable.
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Good Things : Recipes and Rituals to
Share With People You Love:
a Cookbook
by Samin Nosrat
The author of Salt, Fat, Acid, Heat shares 125 soul-nourishing,
flavor-packed recipes, including Ricotta Custard Pancakes, Saffron
Roast Chicken and Sky-High Focaccia, along with heartfelt cooking wisdom that celebrates connection, comfort and the everyday
joy of feeding those we love.
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All Consuming : Why We Eat the Way
We Eat Now
by Ruby Tandoh
Our tastes have been radically refashioned, painstakingly engineered
in the depths of food factories. They’ve been pulled into supermarket aisles and seduced by Michelin stars. A deep dive into the social, economic, cultural, legislative, and demographic forces that have reshaped our relationship with food.
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Replaceable You : Adventures in
Human Anatomy
by Mary Roach
From the New York Times best-selling author of Stiff and Fuzz
comes a rollicking exploration of the quest to recreate the
impossible complexities of human anatomy including difficult
questions prompted by the human body's failings.
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Amber & rye : a Baltic food journey
by Zuza Zak
A culinary journey through Estonia, Latvia, and Lithuania In the
Baltics, two worlds meet: the Baltic Sea connects Eastern Europe
and Scandinavia, bringing with it cultural exchange and culinary influences. All three Baltic capitals, Tallinn, Riga, and Vilnius, are UNESCO World Heritage Sites, steeped in history and culture.
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When Women Get Sick : An Empowering Approach for Getting the Support You Need
by Rebecca Bloom
More than twenty-five years ago, Rebecca Bloom left her post
as an employee benefits and compensation lawyer at one of the
most well-known New York City law firms to pursue her passion for women's health advocacy. Drawing on her expertise in the complex
rules that govern employers, insurers, and medical providers,
as well as the dynamics between these stakeholders. Bloom has
spent decades empowering women to confidently integrate the information and focus fully on recovery and wellness.
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Cold canning : the easy way to preserve the seasons without hot water processing
by Bruce Weinstein
Cold canning is a revolutionary new approach to preserving the
best produce of the season, without the headache of traditional
canning methods. Whether you're canning for convenience,
frugality, or fun, these small-batch recipes are simple to make
and can be safely stored for months or even years in your
refrigerator or freezer. Home cooks will love cold canning
because it's easier, requiring no unwieldy tools.
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