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We might think we are through with the past, but the past isn't through with us. Tragedy permits us to come face to face with the things we don't want to know about ourselves, but which still make us who we are. It articulates the conflicts and contradictions that we need to address in order to better understand the world we live in.A work honed from a decade's teaching at the New School, where 'Critchley on Tragedy' is one of the most popular courses, Tragedy, the Greeks and Us is a compelling examination of the history of tragedy. Simon Critchley demolishes our common misconceptions about the poets, dramatists and philosophers of Ancient Greece - then presents these writers to us in an unfamiliar and original light.

Enjoy a fascinating and novel look at the U.S. presidents, the first families, and American history—all through the lens of hair.In Combing Through the White House, you will explore American history in a whole new way, as you discover how hair has influenced the presidency and the public and private lives, personal scandals, and tragedies of the men and women who have occupied the White House.You will go deep into the history of fascinating topics like:Abraham Lincoln's famously ridiculed appearance and the surprising role hair played in both his presidency and assassinationJohn F. Kennedy's connection to James Bond and how hair factored into his vast image-making and infidelitiesThe lush tradition of collecting hair as a way of honoring leaders, remembering our loved ones, and preserving their memoriesScientific hair analysis and how DNA has been used to solve long-standing presidential mysteriesThe connection of hair to the lives, loves, scandals, and tragedies that shaped presidents, first ladies, and the nation at large This unique window into the past shines entertaining new light on the decisions, relationships, and tragedies that have shaped the role of the president and the place of the U.S. in the world. Whether you're interested in presidential trivia or historical mysteries, Combing Through the White House personalizes the past through an element of life we can all relate to—hair—giving you new glimpses into your country and even yourself.

2015 James Beard Award nominee2015 Gourmand World Cookbook Award nomineeAn updated and redesigned edition of Charcutería: The Soul of Spain, the first and best book to introduce authentic Spanish butchering and meat-curing techniques to America.Charcutería features more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides, and centuries-old Spanish cityscapes.Jeffrey Weiss has written an entertaining, extravagantly detailed guide on Spanish charcuterie, which is deservedly becoming more celebrated on the global stage. While Spain stands cheek-to-jowl with other great cured-meat-producing nations like Italy and France, the unique charcuterie traditions of Spain are perhaps the least understood of this trifecta. Too many Americans have most likely never tasted the sheer eye-rolling deliciousness that is cured Spanish meats: chorizo, the garlic-and-pimentón-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamón, the acorn-scented, modern-day crown jewel of Spain's charcutería legacy.Charcutería is a collection of delicious recipes, uproarious anecdotes, and time-honored Spanish cuisine and culinary traditions. The author has amassed years of experience working with the cured meat traditions of Spain, and this updated edition will continue to be a standard guide for both professional and home cooks.

"[A] must-read for Chicago’s foodies."— Publishers WeeklyThe untold stories behind Chicago's globally celebrated culinary scene—from revolutionary chefs to kitchen disasters to public uproars to Michelin stars, told by the cooks, servers, restaurateurs, critics, dreamers, and rebels who built America's most fearless food city.Whether serious destination diners, weekend visitors, or fans of The Bear, everyone knows Chicago has long outgrown its mid-twentieth-century reputation as a steak-and-potatoes town. The last fifty years have seen it explode into world prominence as one of America’s best places to eat—and ground zero of some of America’s greatest cooking. When Michelin first started awarding stars in the United States, they selected Chicago as one of the first cities so recognized. But the story of this ascendency—and of nationally famed chefs like Rick Bayless, Charlie Trotter, Grant Achatz, Stephanie Izard, and many others—has never been fully revealed in all its messy, dramatic, high-energy glory.The Chicago Way traces Chicago’s growth as a dining capital over the past fifty-plus years through an oral history made up of the voices of those who led, drove, and otherwise took part in that transformation. Readers will learn how the city’s diners (and millions of happily sated visitors) grew to love new and more adventurous ways of eating, from hot dogs with foie gras to molecular gastronomy. These first-person accounts show how restaurants played a key role in transforming the city’s culture, creating hot new neighborhoods—before sometimes getting priced out of them—and driving economic growth not just downtown, but increasingly into its kaleidoscopically diverse neighborhoods. This is a dynamic plunge into the chaos and glory of the restaurant world, charged with the unfiltered voices of the men and women who helped make Chicago’s food culture what it is today. Focusing on real estate, finance, and economics as well as food and creativity, these insider accounts together tell a powerful story about the essential influence of Chicago chefs and restaurants on contemporary American cuisine that will appeal to everyone interested in food, restaurants, and dining.James Beard Award–winning Michael Gebert has written for decades about hundreds of Chicago food figures from every background, and in The Chicago Way, he includes contributions from national celebrities such as Top Chef winners Stephanie Izard and Joe Flamm, Alinea chef Grant Achatz, and Michelin-starred chef and author Lane Regan, among many other notables. His vast network and deep knowledge are reflected in the scores of both famed and unsung food professionals included here, arrayed into a narrative mosaic that reveals the stories behind the story of Chicago’s greatest, most important, and most memorable places to eat food.