Stone Barrington finds himself in a dark place in the City of Light in this international thriller in Stuart Woods’s #1 New York Times bestselling series. When some business arrangements demand his personal attention, Stone Barrington jaunts off to Europe and immediately finds himself embroiled in trouble on both sides of the pond. In Paris, an old enemy is still in hot pursuit, but now he has the aide of a powerful man with his own ax to grind against Stone. And back in the States, the churning rumor mill threatens to derail a project of vital importance to the entire nation. From the bright lights of Paris to the staid paneled boardrooms of Capitol Hill, at risk is not just Stone’s reputation, but his very life...

In Brooklyn, John von Sothen fell in love with Anaïs, a French waitress. And then, one night in Paris, on the Pont Neuf, she agreed to marry him ("Bah, we can always get divorced!"). A couple of decades in, the two have become quatre, living in their beloved 10th arondissement with teenage kids who chat to their African neighbours in fluent Parisian slang, and John has even become kind of French himself. Well, he likes to think he has. The family still see him as an American innocent abroad.Paris Match is one of those rare books that makes you laugh out loud, as von Sothen attempts to understand what makes the French tick. Why do they take such long holidays with friends who ration snacks and mock you for sleeping in; why do French men turn to him (an American!) for fashion tips; what really is the correct way to cut brie, and how do you tell if you're being invited to a super-exclusive secret society of intellectuals or a weird sex club? John von Sothen has found most of the answers and in this delightful, witty book shares his experience, insights and humour into the fine art of becoming everyday French.

Food Information, Communication and Education analyses the role of different media in producing and transforming knowledge about food. 'Eating knowledge', or knowledge about food and food practice, is a central theme of cooking classes, the daily press, school textbooks, social media, popular magazines and other media. In addition, a wide variety of actors have taken on the responsibility of informing and educating the public about food, including food producers, advertising agencies, celebrity chefs, teachers, food bloggers and government institutions. Featuring a range of European case studies, this interdisciplinary collection advances our understanding of the processes of mediatization, circulation and reception of knowledge relating to food within specific social environments. Topics covered include: popularized knowledge about food carried over from past to present; the construction of trustworthy knowledge in today's food risk society; critical assessment of nutrition education initiatives for children; and political and ideological implications of food information policy and practice.

How do we explain what Perry Anderson calls “the bizarre prominence of Bernard-Henri Lévy,” easily the best-known “thinker” under sixty in France? “It would,” he continues, “be difficult to imagine a more extraordinary reversal of national standards of taste and intelligence than the attention accorded this crass booby in France’s public sphere, despite innumerable demonstrations of his inability to get a fact or an idea straight. Could such a grotesque flourish in any other major Western culture today?” This book, based on a careful investigation comparing BHL’s words with his deeds, seeks to explore the remarkable persistence of this celebrity pseudo-philosopher since he burst onto the scene in 1977. Delving into his networks in the spheres of politics, the media and big business, Lindgaard and de la Porte reveal what the success of this three-decade long imposture tells us about the degeneration of contemporary French intellectual and cultural life.