Why do American children sleep alone instead of with their parents? Why do middle-aged Western women yearn for their youth, while young wives in India look forward to being middle-aged? In these essays, the author reminds us that cultural differences in mental life lie at the heart of any understanding of the human condition. Drawing on ethnographic studies of the distinctive modes of psychological functioning in communities around the world, Richard Shweder explores ethnic and cultural differences in ideals of gender, in the life of the emotions, in conceptions of mature adulthood and the stages of life, and in moral judgments about right and wrong. The knowable world, Shweder observes, is incomplete if seen from any one point of view, incoherent if seen from all points of view at once, and empty if seen from nowhere in particular. This work strives for the "view from manywheres" in a culturally diverse yet interdependent world.

“[A] collection of barbecue memoirs, trivia and history . . . Walsh interviews the top pit bosses across the state and shares their secrets.” —Publishers Weekly If barbecue in Texas is a religion, this book is its bible. Originally published only in print in 2002, this revised and updated edition explores all the new and exciting developments from the Lone Star State’s evolving barbecue scene. The one hundred recipes include thirty-two brand-new ones such as Smoke-Braised Beef Ribs and an extremely tender version of Pulled Pork. Profiles on legendary pitmasters like Aaron Franklin are featured alongside archival photography covering more than one hundred years of barbecue history. Including the basic tools required to get started, secrets and methods from the state’s masters, and step-by-step directions for barbecuing every cut of meat imaginable, this comprehensive book presents all the info needed to fire up the grill and barbecue Texas-style. “In 2002, Robb Walsh’s Legends of Texas Barbecue Cookbook hit the sweet spot for lovers of smoked meat. The book was part travelogue, part instruction manual, with a side of history thrown in . . . If your old copy is worn, tattered and splashed, it’s time to trade up. If you are late to the barbecue and don’t know the likes of Bryan Bracewell, Vencil Mares and Lorenzo Vences, consider it an investment in your education.” —The Dallas Morning News “Robb Walsh has been there to help shape and document the evolution of Texas barbecue. This new edition is a must-have.” —Aaron Franklin, James Beard Award–winning pitmaster

Shweder calls for exploration of the human mind--and of one's own mind--by thinking through the ideas and practices of other peoples and their cultures. He examines evidence of cross-cultural similarities and differences in mind, self, emotion, and morality with special reference to the cultural psychology of a traditional Hindu temple town in India.

IACP COOKBOOK OF THE YEAR AWARD WINNER • In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft. “BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateur ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden & Gun, Epicurious, Vice, Salon, Southern Living, Wired, Library Journal Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston. Rodney Scott's World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage—and of unforgettable barbecue.

THE #1 NEW YORK TIMES BESTSELLER, FROM THE AUTHOR OF BIG LITTLE LIES, now an HBO series. Winner of Goodreads Choice Award for Best Fiction “Here’s the best news you’ve heard all year: Not a single page disappoints....The only difficulty with Truly Madly Guilty? Putting it down.” —Miami Herald “Captivating, suspenseful...tantalizing.” —People Magazine Six responsible adults. Three cute kids. One small dog. It’s just a normal weekend. What could possibly go wrong? In Truly Madly Guilty, Liane Moriarty turns her unique, razor-sharp eye towards three seemingly happy families. Sam and Clementine have a wonderful, albeit busy, life: they have two little girls, Sam has just started a new dream job, and Clementine, a cellist, is busy preparing for the audition of a lifetime. If there’s anything they can count on, it’s each other. Clementine and Erika are each other’s oldest friends. A single look between them can convey an entire conversation. But theirs is a complicated relationship, so when Erika mentions a last-minute invitation to a barbecue with her neighbors, Tiffany and Vid, Clementine and Sam don’t hesitate. Having Tiffany and Vid’s larger-than-life personalities there will be a welcome respite. Two months later, it won’t stop raining, and Clementine and Sam can’t stop asking themselves the question: What if we hadn’t gone? In Truly Madly Guilty, Liane Moriarty takes on the foundations of our lives: marriage, sex, parenthood, and friendship. She shows how guilt can expose the fault lines in the most seemingly strong relationships, how what we don’t say can be more powerful than what we do, and how sometimes it is the most innocent of moments that can do the greatest harm. Entertainment Weekly's “Best Beach Bet” A USA Today Hot Books for Summer Selection A Miami Herald Summer Reads Pick

Recipes for ribs, rubs, and much more from Savannah’s legendary “BBQ General.” Wiley McCrary has spent more than thirty years preaching the gospel of the Church of the Holy Smoke. As a dedicated evangelist of the ’cue and prize-winning owner of Wiley’s Championship BBQ in Savannah, Georgia, he hopes that this photo-filled cookbook will successfully dispel the myths and mysteries behind good barbecue and teach everyone what they’re capable of doing on their own. The techniques and recipes in this cookbook don’t favor one region over another, and cover all manner of animal—from cow, pig, and sheep to bird, fish, and shellfish—along with the best marinades, rubs, sauces, sides, drinks, and desserts to go on ’em, along with ’em, or after ’em. Also includes info on grills, smokers, Wiley’s favorite suppliers and cookbooks, and more

Barbecue: It’s America in a mouthful. The story of barbecue touches almost every aspect of our history. It involves indigenous culture, the colonial era, slavery, the Civil War, the settling of the West, the coming of immigrants, the Great Migration, the rise of the automobile, the expansion of suburbia, the rejiggering of gender roles. It encompasses every region and demographic group. It is entwined with our politics and tangled up with our race relations. Jim Auchmutey follows the delicious and contentious history of barbecue in America from the ox roast that celebrated the groundbreaking for the U.S. Capitol building to the first barbecue launched into space almost two hundred years later. The narrative covers the golden age of political barbecues, the evolution of the barbecue restaurant, the development of backyard cooking, and the recent rediscovery of traditional barbecue craft. Along the way, Auchmutey considers the mystique of barbecue sauces, the spectacle of barbecue contests, the global influences on American barbecue, the roles of race and gender in barbecue culture, and the many ways barbecue has been portrayed in our art and literature. It’s a spicy story that involves noted Americans from George Washington and Abraham Lincoln to Louis Armstrong, Elvis Presley, Martin Luther King Jr., and Barack Obama.