In 2007, the National Academy of Sciences (NAS) released Beyond Bias and Barriers: Fulfilling the Promise of Women in Academic Science and Engineering, an influential study suggesting that women face a hostile environment in the laboratory. The NAS report dismissed the possibi...

This book is about the social psychological dynamics and phenomenology of social inclusion and exclusion. The editors take as their starting point the assumption that social life is conducted in a framework of relationships in which individuals seek inclusion and belongingness. Relationships necessarily include others, but equally they have boundaries that exclude. Frequently these boundaries are challenged or crossed. The book will draw together research on individual motivation, small group processes, stigmatization and intergroup relations, to provide a comprehensive social psychological account of social inclusion and exclusion.

Performance Practice in the Music of Steve Reich provides a performer's perspective on Steve Reich's compositions from his iconic minimalist work, Drumming, to his masterpiece, Music for 18 Musicians. It addresses performance issues encountered by the musicians in Reich's original ensemble and the techniques they developed to bring his compositions to life. Drawing comparisons with West African drumming and other non-Western music, the book highlights ideas that are helpful in the understanding and performance of rhythm in all pulse-based music. Through conversations and interviews with the author, Reich discusses his percussion background and his thoughts about rhythm in relation to the music of Ghana, Bali, India, and jazz. He explains how he used rhythm in his early compositions, the time feel he wants in his music, the kind of performer who seems to be drawn to his music, and the way perceptual and metrical ambiguity create interest in repetitive music.

From the authors of the bestselling Yiddish with Dick and Jane and Yiddish with George and Laura, this essential "guide" is sure to be a complete howl. Questions to Ask a Breeder: 1. What kind of job is this, growing dogs? 2. Are these dogs nice? I mean of course they are. But if not, is this refundable? 3. Is this a stable business? Do you make a decent living? 4. Does the insurance kill you or is it okay? 5. Dogs are animals, does this mean you qualify for some kind of Federal ranch subsidies? 6. What do I say to people who want to know how I can spend $1500 and up on a dog when there are so many dogs to be rescued from the pound? The (make-believe) Rabbis of the (fictional) Boca Raton Theological Seminary have developed the essential dog training program for raising a Jewish dog. For the first time, the same dynamic blend of passive-aggressiveness and smothering indulgence, that unique alloy of infantilization and disingenuous manipulation that created generations of high-achieving Jewish boys and girls, can be applied to create a generation of high-achieving Jewish doggies.

110 sparklingly original recipes from the world-renowned self-taught chef and founder of the three-star Michelin restaurant The Inn at Little Washington Patrick O’Connell, a self-taught chef who read cookbooks to learn how to cook, began his culinary career with a catering business in an old farmhouse, cooking on a wood stove with an electric frying pan purchased for $1.49 at a garage sale. To O’Connell’s surprise, the pan was able for boil, sauté, and deep fry for parties of up to 300 guests, which sharpened his awareness of how much could be done with very little. In 1978, his catering business evolved into a country restaurant and Inn, operating out of a defunct garage in a small Virginia town affectionately referred to as “Little” Washington. Now a multiple James Beard Award–winning and Michelin star restaurant, The Inn at Little Washington was America’s first five-star Inn. In The Little Inn at Washington Cookbook, O’Connell assembles elegant, simple, and straightforward recipes that elevate everyday ingredients. With helpful, detailed instructions, O’Connell teaches you how to make over one hundred dishes, from Fresh Tuna Tartare on Tuna Carpaccio with Wasabi Mayonnaise and Miniature Caramelized Onion Tartlets to Rockfish Roasted with White Wine, Tomatoes, and Black Olives on Toasted Couscous and Steamed Lobster with Grapefruit Butter Sauce. He also includes delicious desserts, such as Rosemary Crème Brulé and Double-Pumpkin Roulade, and savory sides, like Creamy Garlic Polenta and My Grandmother’s Baked Beans. With over three hundred stunning, mouthwatering photographs and thoughtful reflections from O’Connell, The Inn at Little Washington Cookbook is a fresh and glorious resource and a romantic culinary journey through the Virginia countryside.