A page-turning novel that is also an exploration of the great philosophical concepts of Western thought, Jostein Gaarder's Sophie's World has fired the imagination of readers all over the world, with more than twenty million copies in print. One day fourteen-year-old Sophie Amundsen comes home from school to find in her mailbox two notes, with one question on each: "Who are you?" and "Where does the world come from?" From that irresistible beginning, Sophie becomes obsessed with questions that take her far beyond what she knows of her Norwegian village. Through those letters, she enrolls in a kind of correspondence course, covering Socrates to Sartre, with a mysterious philosopher, while receiving letters addressed to another girl. Who is Hilde? And why does her mail keep turning up? To unravel this riddle, Sophie must use the philosophy she is learning—but the truth turns out to be far more complicated than she could have imagined.

View the animal kingdom up close as never before in this breathtaking title, which has already sold over 1.5 million copies. Written by 70 specialists, it features stunning wildlife photography of more than 2000 of the world's most important wild mammals, birds, reptiles, amphibians, and insects. With around two million species identified to date, animals are the dominant and most varied form of life on the planet. Animal presents a representative selection, ranging from the giant baleen whale, to fast-moving predators such as sharks, big cats, and birds of prey, as well as microscopic beetles barely 1mm long and other insects. It presents some of the latest species to be described: meet the cute but elusive olinguito from South America, which was only identified in 2013, or the skywalker hoolock gibbon that was named after a Star Wars character in 2017. Animal also explains how the earth's biodiversity is in sharp decline and the conservation projects underway to safeguard precious species. For each one, it gives a locator map and statistics, including its conservation status. For anyone who wants a reliable and enthralling reference, in which you can find the answers to everything - from why zebras are striped or how the sunbear got its name - Animal is your essential one-stop guide.

How should we treat non-human animals? In this immensely powerful and influential book (now with a new introduction by Sapiens author Yuval Noah Harari), the renowned moral philosopher Peter Singer addresses this simple question with trenchant, dispassionate reasoning. Accompanied by the disturbing evidence of factory farms and laboratories, his answers triggered the birth of the animal rights movement. 'An extraordinary book which has had extraordinary effects... Widely known as the bible of the animal liberation movement' Independent on Sunday In the decades since this landmark classic first appeared, some public attitudes to animals may have changed but our continued abuse of animals in factory farms and as tools for research shows that the underlying ideas Singer exposes as ethically indefensible are still dominating the way we treat animals. As Yuval Harari’s brilliantly argued introduction makes clear, this book is as relevant now as the day it was written.

It is always a pleasure to avoid responsibility and it gives me a feeling of relief to be able to announce that I am not wholly responsible for this collection. When it was suggested that I should put together the articles dealing with the Red Cow, and the other farm animals, I felt reluctant to trouble the public with a somewhat frivolous book at the present time. It seemed as if Fate were with me for when it was decided to go on with the book it was found that my file of clippings had been lost. But the matter was still urged and, remembering that at different times readers had written to me saying that they were in the habit of clipping the articles for future reference, I published a paragraph telling of my predicament. The result was that I received clippings from all parts of Canada and some were even sent from neighbouring States. Through the kindness of my unknown friends I am able to offer a book which they have really edited. Some of the sketches used would have been rejected had I relied on my own judgment, but finding that they had pleased some readers I decided that they might please others. Having the chance to shift the responsibility for the book from my own shoulders, I accepted it joyously. The unknown friends who did me the honour of preserving these articles as they appeared are the real editors.

Discusses the elements of a sign, and looks at pictograms, alphabets, calligraphy, monograms, text type, numerical signs, symbols, and trademarks.

A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.