What do top-secret CIA assassination plots, Black Panther arrests, and Reaganomics have in common? Food, of course! Michael Hoerger and Mia Partlow collect, contextualize and graphically narrate declassified government documents with food as a theme! Over 500,000 declassified memos, debriefings and transcripts were combed to uncover some of the most important and iconic people and narratives from US history. Providing a voyeuristic insight into the US government, these documents are like reality TV for politicos and foodies: Assassinations by milkshake, subliminal popcorn cravings, Reagan's love of hydroponics, and what could be Fred Hampton's most radical action--giving ice cream to small children. Illustrated throughout by Nate Powell.

What do top-secret CIA assassination plots, Black Panther arrests, and Reaganomics have in common? Food, of course! Michael Hoerger and Mia Partlow collect, contextualize and graphically narrate declassified government documents with food as a theme! Over 500,000 declassified memos, debriefings and transcripts were combed to uncover some of the most important and iconic people and narratives from US history. Providing a voyeuristic insight into the US government, these documents are like reality TV for politicos and foodies: Assassinations by milkshake, subliminal popcorn cravings, Reagan's love of hydroponics, and what could be Fred Hampton's most radical action: giving ice cream to small children. Illustrated throughout by Nate Powell. (from publisher).

Eating fills more than physical needs, which might be why we are inclined to gorge on fatty foods when feeling tired or depressed. Deborah Kesten posits that different types of food affect, not merely reflect, emotions, that how one prepares and proceeds to dine actually affects not only our emotions, but also our physical and social well-being. Kesten encourages the reader to take a kaleidoscope approach to food that appreciates its true multidimensionality. Combining scientific fact with traditional food practices from around the globe, Kesten provides reasons and ways to benefit from the six healing secrets of food — socializing, feelings, mindfulness, appreciation, connection, and optimal eating.

The New Yorker dishes up a feast of delicious writing–food and drink memoirs, short stories, tell-alls, and poems, seasoned with a generous dash of cartoons. “To read this sparely elegant, moving portrait is to remember that writing well about food is really no different from writing well about life.”—Saveur (Ten Best Books of the Year) Since its earliest days, The New Yorker has been a tastemaker—literally. In this indispensable collection, M.F.K. Fisher pays homage to “cookery witches,” those mysterious cooks who possess “an uncanny power over food,” and Adam Gopnik asks if French cuisine is done for. There is Roald Dahl’s famous story “Taste,” in which a wine snob’s palate comes in for some unwelcome scrutiny, and Julian Barnes’s ingenious tale of a lifelong gourmand who goes on a very peculiar diet. Selected from the magazine’s plentiful larder, Secret Ingredients celebrates all forms of gustatory delight. A sample of the menu: Roger Angell on the art of the martini • Don DeLillo on Jell-O • Malcolm Gladwell on building a better ketchup • Jane Kramer on the writer’s kitchen • Chang-rae Lee on eating sea urchin • Steve Martin on menu mores • Alice McDermott on sex and ice cream • Dorothy Parker on dinner conversation • S. J. Perelman on a hollandaise assassin • Calvin Trillin on New York’s best bagel Whether you’re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings from The New Yorker’s fabled history are sure to satisfy every taste.

The book is about the future and the human race and what has evolved with the human race and how science in history was conducted and how it relates to quality of the human.