Modes of Thought was written 20 years ago from lectures delivered by Whitehead at Wellesley, the University of Chicago, and Harvard. In it Whitehead developed the brilliant new concepts of clarity and precision of statement which have since become fundamental principles of construction underlying all of the fields of modern intellectual analysis.

Although science may claim to be "objective," scientists cannot avoid the influence of their own values on their research. In The State of Nature, Gregg Mitman examines the relationship between issues in early twentieth-century American society and the sciences of evolution and ecology to reveal how explicit social and political concerns influenced the scientific agenda of biologists at the University of Chicago and throughout the United States during the first half of this century. Reacting against the view of nature "red in tooth and claw," ecologists and behavioral biologists such as Warder Clyde Allee, Alfred Emerson, and their colleagues developed research programs they hoped would validate and promote an image of human society as essentially cooperative rather than competitive. Mitman argues that Allee's religious training and pacifist convictions shaped his pioneering studies of animal communities in a way that could be generalized to denounce the view that war is in our genes.

Like rigorous philosophy, Trey Moody's poems begin with immediate evidence, then move outward, examining nature, weather, history, and ghosts.

Neil Sinhababu defends the Humean Theory of Motivation, according to which desire drives all human action and practical reasoning. Desire motivates us to pursue its object, makes thoughts of its object pleasant or unpleasant, focuses attention on its object, and is amplified by vivid representations of its object. These aspects of desire explain a vast range of psychological phenomena - why motivation often accompanies moral belief, how intentions shape our planning, how we exercise willpower, what it is to be a human self, how we express our emotions in action, why we procrastinate, and what we daydream about. Some philosophers regard such phenomena as troublesome for the Humean Theory, but the properties of desire help Humeans provide simpler and better explanations of these phenomena than their opponents can. The success of the Humean Theory in explaining a wide range of folk-psychological and experimental data, including those that its opponents cite in counterexamples, suggest that it is true. And the Humean Theory has revolutionary consequences for ethics, suggesting that moral judgments are beliefs about what feelings like guilt, admiration, and hope accurately represent in objective reality.

This book focuses on the very nature and function of intuitive thought. It presents an up-to-date scientific model on how the non-conscious and intuitive thought processes work in human beings. The model is based on mainstream theorizing on intuition, as well as qualitative meta-analysis of the empirical data available in the research literature. It combines recent work in the fields of philosophy of mind, cognitive psychology and positive psychology. While systematic research in intuition is relatively new, there is an abundance of positions advocating more or less imaginative ideas of what intuition is about, ranging from quantum mechanical phenomena to new age ideologies. Research in the past few decades, in particular by proponents of the dual processing theory of thought such as Daniel Kahneman and Jonathan Evans, offers powerful tools to address and evaluate the question of intuition without the need to resort to spiritual entities. Within the framework of the dual processing theory, backed up by findings in positive psychology, intuition turns out to be the capacity to carry out complex cognitive operations within a specific domain of operations familiar to the agent.

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.