| Quantity | Discount |
|---|---|
| 2-9 copies | 10% off (normally 5%) |
| 10-19 copies | 20% off (normally 10%) |
| 20-29 copies | 30% off (normally 20%) |
| 30+ copies | 40% off (normally 30%) |
Prize-winning historian David Christian takes us on a fascinating journey, telling the story of the universe and history of humanity in only 102 pages. We start with the Big Bang, move on to the earliest era of human foragers, then learn about to the invention of agriculture and the spread of humans around the world. We finally arrive in the twenty-first century, the Anthropocene epoch. This popular book, now in its sixth printing, was designed for students and also includes an appendix about AP World History Teacher’s Guide by Bob Bain and Lauren McArthur Harris.. There are numerous “Thought Experiments” guaranteed to spark discussion about the past, present, and future. Welcome to This Fleeting World.
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Big History, Small World: From the Big Bang to You blends history and science in the unique approach called "big history" and is designed for high-school students. Cynthia Stokes Brown takes a humanistic approach to material that includes meteorology, astronomy, chemistry and physics, and cell biology. This provides an ideal introduction for any reader intrigued by this rich blend of history and science. In the first chapter, Brown discusses the scientific method. In the last chapter she discusses the different ways people interpret big history and find meaning in it. The other ten chapters are based on eight major turning points, or thresholds, in the cosmic story.Quantity Discount 2-9 copies 10% off (normally 5%) 10-19 copies 20% off (normally 10%) 20-29 copies 30% off (normally 20%) 30+ copies 40% off (normally 30%) 
The Way of Eating: Yuan Mei`s Manual of Gastronomy (the Suiyuan Shidan) is, remarkably, the first translation into English of one of the world's most famous books about food. It is a treatise, cookbook, and memoir written in the late eighteenth century by the Qing dynasty poet Yuan Mei. It is the little sister edition of Berkshire's bilingual academic version of the book, which is published as Recipes from the Garden of Contentment. It includes recipes for well-known dishes such as birds nest and sharks fin, and offers modern readers an appealing perspective on Chinese history and culinary culture, and was translated and annotated by Sean J. S. Chen with editorial advice from E. N. Anderson and Jeffrey Riegel. This edition is in English only but it includes and explains some important Chinese terms. It's a unique introduction to the true cuisines of China, designed for readers interested in the social history of food as well as in techniques and recipes. The editorial team’s aim was to convey the charm, humor, and erudition of one of China’s greatest writers. Chinese food expert Nicole Mones, author of the novel The Last Chinese Chef, has contributed an engaging introduction to Yuan Mei and his work. “This is far more than a cookbook: "The Way of Eating is food history at its finest, a window into a fascinating and long-lost world.” Ruth Reichl, former editor of Gourmet magazine and author of Save Me the Plums.
Women and Leadership: History, Concepts, and Case Studies provides valuable research by experts on leadership and women’s history to help students and citizens who want a more nuanced explanation of what we know about women as leaders – and about how they have led in different fields, in different parts of the world, and in past centuries.
Ray Oldenburg, coauthor of this book, is famous for giving a name to a phenomenon seen throughout history: the third place. Third places are social gathering spots, distinct from home (the first place) and work (the second place). Traditional third places are havens of sociability where conversation is the main activity and conviviality prevails. They include cafes, coffee shops, tea houses, beauty parlors, general stores, taverns, parks, street corners, and all the other places where we come together. In the post-pandemic age, the concept of the third place is being adapted, and promoted, around the world. The term is used by developers and town planners, by social workers and coworking entrepreneurs. Social media platforms are sometimes described as online third places. But what is a true third place? Third Places: A Very VERY Short Introduction sets out the defining features of a third place and provides a wide variety of examples. Oldenburg's analysis of the effects of zoning is intended to promote fresh thinking about livable and walkable communities. The authors show how third places are related to social infrastructure such as hospitals, schools, and libraries. They also provide specific ideas about how to assess, sustain, rebuild, and strengthen the third places that make us happier and healthier, strengthen democracy, and enable us to live sustainably.
Asian Cuisines: Food Culture and History of Asia from Japan and China to Afghanistan and Turkey (A Berkshire Essential) is a compilation of expert-written articles on national and regional cuisines as well as agriculture, important foodstuffs, and social and economic issues throughout the world's largest and most diverse continent.
Women’s and Gender History, a Berkshire Essential, provides a look at women's lives and the importance of gender in societies across cultures and time.
Ranging across disciplines, Technology: A Very VERY Short Introduction links together big questions of planetary futures with practical, everyday realities. It points towards a technological practice of sustainability that does not divide facts from values or objects from subjects. And it suggests an understanding and practice of technology that we urgently need as dwellers in the Anthropocene.
Writing Great Tom was T. S. Matthews’s backup project as he worked on the first major biography of T. S. Eliot, Great Tom: Notes Towards a Definition of T. S. Eliot, published by Harper & Row in 1973.So many barriers were put in his way that he thought he might not be able to produce a biography. He decided to keep this account in reserve But in the end he managed to complete Great Tom, and this account was filed away with his papers, which eventually went to Princeton University. Writing Great Tom is the story of a writer’s efforts to deal with the guardians of the flame. Biographers will sympathize. Readers will get a direct, intimate look at the challenging work biographers do. Matthews was able to interview people who had died before later biographers began their work, and Writing Great Tom provides the background to much of the detail that appeared in the book. Writing Great Tom also shows how two women important in Eliot’s life, his first wife, Vivien Haigh-Wood, and his companion of many decades, Emily Hale, were for many years hidden from view. He also interviewed Mary Trevelyan, whose account of her relationship with Eliot was at last published in 2022.