Pudding usually brings to mind flavors like chocolate, vanilla, and tapioca, but prepackaged pudding cups don’t even scratch the surface of global pudding varieties—the term can denote dishes containing candied fruits and nuts or even frugal blends of little more than flour and suet. Pudding: A Global History explains how puddings developed from their early savory, sausage-like mixtures into the sweet and sticky confections we are now familiar with, and he describes how advances in kitchen equipment have changed puddings over time. Tackling blood, bread, rice, batter, and vegetable puddings, Jeri Quinzio describes the diverse ways cooks around the world make their puddings and how versions from different countries vary—England’s rice pudding, for instance, is flavored with vanilla, nutmeg, or cinnamon, whereas in India it is made with nuts or raisins. In addition to investigating the history of puddings on the dining table, Quinzio also looks at the prominent place puddings have had in novels, poems, songs, and cartoons. He shows how authors and artists like Anthony Trollope, Robert Burns, and George Cruikshank have used puddings to illustrate their characters’ sorrows, joys, and even political leanings. Bursting with choice morsels about puddings past and present, this is a book for fans of blood pudding and plum pudding alike.

Here is the first major-figure anthology of American poetry of the colonial and early national periods, an indispensable volume for both students and scholars of American literature and civilization. Five major literary figures are spotlighted: Anne Bradstreet (1612-1672), Edward Taylor (1642?"-1729), Timothy Dwight (1752-1817), Philip Freneau (1752-1832), and William Cullen Bryant (1794-1878). An introduction to each chapter summarizes the life of the poet, reviews his or her literary career, describes and evaluates artistic achievement, and places the poet in an intellectual context. The writer's relationship to changing religious, philosophical, political, and cultural patters is established. The contemporary perspective is augmented by the inclusion of an appendix which presents three important poems by other writers: Micheal Wigglesworth's "God's Controversy with New England," Ebenezer Cook's The Sot-Weed Factor, and Joel Barlow's "Hasty Pudding." Eberwein goes beyond the most popular and familiar works to include those of unrecognized literary merit, presenting a thoroughly unique approach which illuminates the full range of the writers' themes, forms and poetic voices.

Part memoir, part social critique, "Privilege" is an absorbing assessment of one of the world's most celebrated universities: Harvard. In this sharp, insightful account, Douthat evaluates his social and academic education.

NATIONAL BESTSELLER • “A fire-breathing, righteous attack on the culture of superprivilege.”—Michael Wolff, author of the #1 New York Times bestseller Fire and Fury, in the New York Times Book Review NOW WITH NEW REPORTING ON OPERATION VARSITY BLUES In this explosive and prescient book, based on three years of investigative report­ing, Pulitzer Prize winner Daniel Golden shatters the myth of an American meri­tocracy. Naming names, along with grades and test scores, Golden lays bare a corrupt system in which middle-class and working-class whites and Asian Ameri­cans are routinely passed over in favor of wealthy white students with lesser credentials—children of alumni, big donors, and celebrities. He reveals how a family donation got Jared Kushner into Harvard, and how colleges comply with Title IX by giving scholarships to rich women in “patrician sports” like horseback riding and crew. With a riveting new chapter on Operation Varsity Blues, based on original re­porting, The Price of Admission is a must-read—not only for parents and students with a personal stake in college admissions but also for those disturbed by the growing divide between ordinary and privileged Americans. Praise for The Price of Admission “A disturbing exposé of the influence that wealth and power still exert on admission to the nation’s most prestigious universities.”—The Washington Post “Deserves to become a classic.”—The Economist

Good food can be lightweight, convenient and delicious! Feast on Adventure guides you through the world of freeze-dried, dehydrated, and instant foods. Learn how to dream up meals for your own adventures, or choose from over 40 field-tested, delectable, lightweight recipes sure to wow on your next escapade. These meals are simple to prepare, require minimal tools, and leave little to clean up. Customize any dish to manage your personal dietary requirements, whether gluten-free, vegan, dairy-free, vegetarian, low sodium, and so on.