John McQuaid – författare

Katrina was the signal event of the new century, a body blow to the national self-image. Scenes Americans expect to see in far-off, ungovernable countries have now unfolded in the mightiest nation on earth: victims struggling to survive amid depravity and death, an entire city reduced to an empty shell, a diaspora of refugees unseen since the days of the Dust Bowl.Even as rebuilding gets underway, a sense of shock and confusion lingers. Indeed, sensationalism and political finger-pointing have made it nearly impossible to distinguish the truth from the spin. But now, John McQuaid and Mark Schleifstein cut through the confusion to offer a clear explanation for the greatest natural disaster in American history. PATH OF DESTRUCTION isn't just a book about the storm, those who survived, and those who didn't; it's also an account into the dreadful inadequacies that existed prior to 2005, an indictment of the Washington officials who failed to act, and a scientific investigation into why these huge storms are coming now.Brilliantly written and fiercely reported, PATH OF DESTRUCTION is necessary reading for all who wish to understand the past, present, and future of American natural disasters

“A fascinating blend of culinary history and the science of taste” (Publishers Weekly, starred review), from the first bite taken by our ancestors to ongoing scientific advances in taste and today’s “foodie” revolution.Can’t resist the creamy smoothness of butter? Blame Darwinian natural selection. Crave the immediate zing of sweets? They bathe your brain in a seductive high. Enjoy the savory flavors of grilled meat? So did your ancestor Homo erectus. Coffee? You had to overcome your hardwired aversion to its hint of bitterness and learn to like it. Taste is a whole-body experience, and breakthroughs in genetics and microbiology are casting light not only on the experience of french fries and foie gras, but on the mysterious interplay of body, brain, and mind. Reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Pulitzer Prize-winning journalist John McQuaid tells the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades. Tasty explains why children have bizarre and stubborn tastes, how the invention of cooking changed our brains and physiology, why artificial sweeteners never taste quite right, why name brands really do taste better, how a 100,000-year-old walkabout by early humans is responsible for George H.W. Bush’s broccoli-hatred, why “supertasters” like salt, and why “nontasters” are more likely to be alcoholics. “A fascinating story with a beginning some half a billion years ago…McQuaid’s tale is about science, but also about culture, history and, one senses, our future” (Scientific American). Tasty offers a delicious smorgasbord of where taste originated and where it’s going—and why it changes by the day.