From the acclaimed author of "The Wild Places," an exploration of walking and thinking
Long before GPS, Google Earth, and global transit, humans traveled vast distances using only environmental clues and simple instruments. John Huth asks what is lost when modern technology substitutes for our innate capacity to find our way.
A luminous and revelatory journey into the science of life and the depths of the human experience
By turns epic and intimate, "Telling Our Way to the Sea" is both a staggering revelation of unraveling ecosystems and a profound meditation on our changing relationships with nature and with one another.
Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In "The Drunken Botanist," Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries.
From his childhood fascination with the gigantic Natural History Museum model of a blue whale, to his abiding love of Moby-Dick, to his adult encounters with the living animals in the Atlantic Ocean, the acclaimed writer Philip Hoare has been obsessed with whales.
From fall to spring, J.A. Baker set out to track the daily comings and goings of a pair of peregrine falcons across the flat fen lands of eastern England. He followed the birds obsessively, observing them in the air and on the ground, in pursuit of their prey, making a kill, eating, and at rest, activities he describes with an extraordinary fusion of precision and poetry.
Pilgrim at Tinker Creek is the story of a dramatic year in Virginia's Roanoke Valley. Annie Dillard sets out to see what she can see. What she sees are astonishing incidents of "beauty tangled in a rapture with violence."
In the tradition of Michael Pollan's "The Omnivore's Dilemma, "Susan Orlean's "The Orchid Thief, "and Mark Kurlansky's "Cod" a renowned culinary adventurer goes into the woods with the iconoclasts and outlaws who seek the world's most coveted ingredient . . . and one of nature's last truly wild foods: the uncultivated, uncontrollable mushroom.
Euell Gibbons is one of the few people in this country to have devoted a considerable part of his life to the adventure of "living off the land". The wild foods he recommends in this book are widely available everywhere. There are recipes for delicious vegetable and casserole dishes, breads, cakes, muffins and twenty different pies.
California now has more trees than at any time since the late Pleistocene. This green landscape, however, is not the work of nature. It's the work of history. In the years after the Gold Rush, American settlers remade the California landscape, harnessing nature to their vision of the good life.