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An Immense World (2022) explores the sensory worlds of animals, highlighting how they differ from the human experience. Tracing sight, sound, touch, and more, it shares the various ways animals sense our world – and the extra information they glean with the help of their specialized senses.

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Ed Yong is a British science writer at the Atlantic. He’s written for numerous publications, received a Pulitzer Prize, and published two books: I Contain Multitudes and An Immense World.

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Earth for All (2022) is more than a book – it’s a survival guide. After centuries of industrialization, population growth, and rising inequality, our planet is now at a tipping point. We are already learning to live with pandemics, war, wildfires, and more. This guide offers timely, practical solutions for the urgent problems facing humankind.

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The Earth4All collective brings together leading economists, scientists, and ecological advocates to secure a flourishing future for humanity. In Earth for All, authors Sandrine Dixson-Declève, Owen Gaffney, Jayati Ghosh, Jørgen Randers, Johan Rockström, and Per Espen Stoknes challenge us to rethink our relationship with capitalism and industry, with an objective of securing the sweeping systemic change necessary to save the planet.

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Our Wild Calling (2020) examines how humans and other animals can enjoy mutually beneficial relationships. It explores stories and philosophy from the ecological movement, and outlines how we can move toward a more hopeful future for all Earthlings.

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Richard Louv is an author and journalist, whose interests center around connecting families and communities to nature. He is also the cofounder of the nonprofit organization Children & Nature Network. Louv’s work has appeared in The New York Times, as well as other publications, and in 2008 he was awarded the Audubon Medal.

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Hooked (2021) explores our complex relationship with processed food. It explains why certain foods leave us wanting more, and reveals how our brain chemistry and our evolutionary biology are exploited by the fast-food industry.

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Michael Moss is an investigative journalist and author. In 2010, he won a Pulitzer Prize for his reporting on contaminated hamburgers. His previous book Salt, Sugar, Fat, was a New York Times best seller.

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The Art of Fermentation (2012) is an award-winning exploration of fermentation – a biological process that offers a key to understanding our species’ evolution and culture. From the emergence of life on Earth to alcohol-loving bats and the art of making sauerkraut, Sandor Katz leaves no stone unturned in this gripping account of the natural and human history of fermentation.

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Sandor Ellix Katz is a self-declared “fermentation revivalist” whose interest in the topic emerged from his overlapping passions for cooking, gardening, and nutritional science. Katz leads fermentation workshops across the United States. He is the author of Wild Fermentation, The Revolution Will Not Be Microwaved, and The Art of Fermentation, for which he received a James Beard Foundation Award in 2013.

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The Pegan Diet (2021) is a simple, science-driven approach to nutrition that blends the best of two popular diets – veganism and paleo. The result? a way of eating that foregrounds vegetables, avoids refined carbohydrates, and makes judicious use of fats and ethically sourced animal products. The benefits of this diet speak for themselves: lower cholesterol, better gut health, more energy, and greater happiness.

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Mark Hyman is a practicing family physician, the director of the Cleveland Clinic Center for Functional Medicine, and the author of eleven New York Times best-selling books on nutrition. The founder of the UltraWellness Center, a personal health and wellness consultancy, Hyman also serves on the board of the Institute for Functional Medicine. He is a regular contributor to TV shows like CBS This Morning, the Today Show, and the Dr. Oz Show.

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For thousands of years, we humans have been struggling against nature. Under a White Sky (2021) explores the problems that come about when we win that fight –⁠ and how scientists, engineers, and others are trying to fix them. From the quaint to the grandiose, from the quirky to the terrifying, it’s our responsibility to explore all available remedies for the deep damage we’ve wrought.

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Elizabeth Kolbert is a multi-award-winning journalist and long-time staff writer for the New Yorker. Her writing focuses primarily on environmental issues, and she won the Pulitzer Prize in 2015 for her book The Sixth Extinction.

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The Diet Compass (2018) boils down the latest research on health, aging, and nutrition into one scientifically-backed program that anyone can apply to their own diet. When the author, Bas Kast, collapsed while jogging at the young age of 40, he decided to radically change his diet and live a healthier lifestyle. The book is a result of years pursuing the question: What really is healthy?

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Bas Kast, a German science writer, studied psychology and biology at the University of Constance and MIT. He later trained as a journalist, working at Nature, GEO, and the Berliner Tageszeitung. His articles and books have won him many awards, including Bild der Wissenschaft’s Science Book of the Year for The Diet Compass.

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Food and Nutrition (2018) looks at the science behind what we eat. Based on only the best and most thorough studies, it cuts through the noise and fads to reveal what we really know about healthy eating.

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P.K. Newby is a self-described “recovering academic.” She has a doctorate from Harvard, a couple of master’s degrees from Columbia, and has served on the faculty of both Harvard and Boston University. Since 2012 she’s been a writer and entrepreneur focused on debunking junk science and helping people make better decisions about what they eat. Her other books include Superfoods (2016) and Foods for Health (2014).

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Losing Eden (2020) explores how modern alienation from the natural world is causing a global mental health crisis – and how we can reintroduce nature to our lives. Author Lucy Jones embarks on a fascinating journey through new scientific research that shows why forging a bond with nature is critical for our health and wellness, while also raising awareness about the alarming effects of its absence.

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Lucy Jones is a writer, journalist, and author of Foxes Unearthed (2015). She previously worked at NME and the Daily Telegraph and has written about culture, science, and nature for BBC Earth, BBC Wildlife, The Sunday Times, the Guardian, and the New Statesman.

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The Great Influenza (2004) is the authoritative history of the 1918 influenza pandemic, estimated to have killed 5 percent of the world’s total human population. Author John M. Barry examines the scientific, social, and political context of the pandemic, questioning the extent to which human error and willful ignorance worsened the terrible consequences of the disease. Coming right on the heels of World War I, the pandemic changed the course of history in ways too numerous, and impactful, to fully reckon with – until now.

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John M. Barry is a New York Times bestselling author whose books have won dozens of awards. In his writing, he examines the history of public policy and science, and how the two have frequently come together to wreak havoc. Though not a scientist, he has advised both the Bush and Obama administrations on flu preparedness and has delivered a keynote address at the National Academies of Sciences on pandemic influenza.

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Food Fix (2020) shows us how the world's gravest problems, like chronic disease, inequality, and climate collapse, can all be traced back to our food and the way we produce it. Here, American physician Mark Hyman describes what we should do next, setting out the path to healthy eating and regenerative farming.

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Dr. Mark Hyman is an American physician and best-selling author. He is the founder and medical director of The UltraWellness Center. Dr. Hyman was also a columnist for the Huffington Post and a regular contributor to the daytime talk show Katie, presented by Katie Couric.

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Adventures in the Anthropocene (2014) explores how humanity has altered the planet so radically in recent decades that a new geological epoch is said to be coming into being – we’re crossing over from the Holocene to the Anthropocene, or the Age of Man. Author Gaia Vince examines what the changes we’ve made really mean for the world. From disappearing islands to urban slums, from Mekong fishermen to ancient nomadic tribes in Kenya, these blinks tell the story of our new relationship with nature and our hopes for the future.

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Gaia Vince is a science writer, journalist, and broadcaster specializing in the environment. She is a former editor of Nature, one of the most renowned scientific journals in the world. Her work has appeared in newspapers and magazines including the Guardian, the Times, Scientific American, and New Scientist. She also writes about science for radio and television, including the BBC.

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The Fate of Food (2019) looks at a rapidly changing world and the question of how we’ll feed our ever-growing population. Is it possible to produce a clean, climate-resilient food supply that’s adequate to meet our needs? The Fate of Food examines the technological and sociological demands of feeding the world.

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Amanda Little is an award-winning environmental journalist whose writing has appeared in the New York Times Magazine, Wired, and Vanity Fair, among many others. She is a professor of investigative journalism and science writing at Vanderbilt University and the author of Power Trip: The Story of America’s Love Affair with Energy.

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We Are the Weather (2019) is a rigorous investigation of climate change, what it means and why humans seem so powerless to tackle it. Jonathan Safran Foer argues that while climate change is terrifying and hard to understand, there is a very simple action that we can take: By leaving out meat and animal products for breakfast and lunch, we can make a huge contribution to the health of the planet.

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Jonathan Safran Foer is an American novelist and nonfiction writer. His previous nonfiction book Eating Animals became a New York Times bestseller, and was turned into a documentary which won the Environmental Media Association Award in 2019. Safran Foer is a board member for Farm Forward – a non-profit organization promoting sustainable eating.

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The Way We Eat Now (2019) offers an overview of the global food system in which we live – and try to eat. It traces our food history to the present day, where hunger is scarce and obesity is abundant. Author Bee Wilson provides an informative overview of today’s food trends, including veganism, meal-replacements and intermittent fasting. She describes what our dietary future may hold, and how we may be on the cusp of a new stage in our relationship with food.

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Bee Wilson is a food historian and writer whose work has appeared in such publications as the London Review of Books and the Guardian. She has won several awards, including being honored as the food writer of the year by both Fortnum & Mason and BBC Radio Four. Her previous books include First Bite (2015) and This Is Not A Diet Book (2016).

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Feral (2013) is both an analysis and a manifesto. Author George Monbiot addresses what people are lacking in their day-to-day lives: nature and true wilderness. The book argues that certain areas should be left to nature and rewilded, and that the benefits of doing so – to both the planet and people – will soon follow.

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George Monbiot is a trained zoologist, and has worked as a nature journalist as well as for environmentalist organizations. He has long been based in the United Kingdom and is a regular contributor to the Guardian. He has published several books, including Captive State and The Age of Consent.

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In The Inner Life of Animals (2017) Peter Wohlleben discusses the latest research on animal feelings and emotion. He draws insights from multiple studies as well as from his personal experiences of the woodland where he has lived and worked for decades. The book argues that animals’ inner lives are really not so different from our own.

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Peter Wohlleben is a German forester and the New York Times-bestselling author of the renowned The Hidden Life of Trees. He spent many years working as a civil servant in the forestry commission. He now works in his own woodland where he tries to apply alternative and more environmentally friendly forestry methods.

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Cannibalism (2017) offers a scientific, historical and cultural approach to the understanding of, well, cannibalism. These blinks explain why animals eat their own, why it’s become so taboo among humans, and why it could come back.

","aboutTheAuthor":"

Bill Schutt is a research associate at the American Museum of Natural History and a professor of biology at LIU Post in New York. He wrote Dark Banquet: Blood and the Curious Lives of Blood-Feeding Creatures and is the co-author of the novel Hell’s Gate.

","buyOnAmazonUrl":"/en/books-purchase/cannibalism-en","author":" Bill Schutt","truncatedAuthor":" Bill Schutt","sourceAuthor":" Bill Schutt","url":"https://www.blinkist.com/en/books/cannibalism-en","browseUrl":"/en/app/books/cannibalism-en","previewUrl":"/en/books/cannibalism-en","readUrl":"https://www.blinkist.com/en/nc/reader/cannibalism-en","playUrl":"https://www.blinkist.com/en/nc/reader/cannibalism-en?play=1","readingDuration":15,"minutesToRead":15,"publishedAt":"2017-08-18T00:00:00.000+00:00","isAudio":true,"readCount":"2.5k","image":{"default":{"src":"https://images.blinkist.io/images/books/59930cbeb238e100050b8918/1_1/470.jpg","srcset":{"2x":"https://images.blinkist.io/images/books/59930cbeb238e100050b8918/1_1/640.jpg"}},"sources":[{"media":"xs","src":"https://images.blinkist.io/images/books/59930cbeb238e100050b8918/1_1/470.jpg","srcset":{"2x":"https://images.blinkist.io/images/books/59930cbeb238e100050b8918/1_1/640.jpg"}},{"media":"s","src":"https://images.blinkist.io/images/books/59930cbeb238e100050b8918/1_1/640.jpg","srcset":{"2x":"https://images.blinkist.io/images/books/59930cbeb238e100050b8918/1_1/1080.jpg"}},{"media":"m","src":"https://images.blinkist.io/images/books/59930cbeb238e100050b8918/1_1/250.jpg","srcset":{"2x":"https://images.blinkist.io/images/books/59930cbeb238e100050b8918/1_1/470.jpg"}}]},"audioUrl":null,"chaptersLength":6,"hasAudio":true,"language":"en","freeDaily":null,"isFree":false,"category":{"title":"Science","sprite":"science","slug":"science-en"},"averageRating":3.6,"totalRatings":50,"categories":[{"id":"507445dee4b0c9817ab36592","url":"/en/content/categories/science-en","sprite":"science","slug":"science-en","title":"Science","subtitle":"The matter of genes, the universe and computers—discover what has shaped the past and will define the future."},{"id":"5478901464393200082d0000","url":"/en/content/categories/biography-and-history-en","sprite":"biography-and-history","slug":"biography-and-history-en","title":"History","subtitle":"Delve into the entire history of humankind: From the fall of the Ottoman Empire to the creation of the printing press to reports on Sierra Leone's civil war — we'll feed your hungry history brain."}]},{"id":"596caa5fb238e1000517dcd8","kind":"book","slug":"deep-nutrition-en","title":"Deep Nutrition","subtitle":"Why Your Genes Need Traditional Food","subtitleHtmlSafe":"Why Your Genes Need Traditional Food","aboutTheBook":"

Deep Nutrition (2008) is about modern diets and how they’re making people sick. These blinks explain the danger of industrially produced food, what it’s doing to our bodies and how we can return to an earlier way of eating that will keep us healthier for years to come.

","aboutTheAuthor":"

Catherine Shanahan, M.D is a certified family physician who has practiced medicine in Hawaii for over a decade after receiving her education at Cornell University and the Robert Wood Johnson Medical School.

Luke Shanahan, Catherine’s co-author and husband, is a writer, lecturer and graduate of the University of Iowa’s prestigious Writers’ Workshop. His passion lies in literature, art and cooking.

","buyOnAmazonUrl":"/en/books-purchase/deep-nutrition-en","author":"Catherine Shanahan and Luke Shanahan","truncatedAuthor":"Catherine Shanahan and Luke...","sourceAuthor":"Catherine Shanahan and Luke Shanahan","url":"https://www.blinkist.com/en/books/deep-nutrition-en","browseUrl":"/en/app/books/deep-nutrition-en","previewUrl":"/en/books/deep-nutrition-en","readUrl":"https://www.blinkist.com/en/nc/reader/deep-nutrition-en","playUrl":"https://www.blinkist.com/en/nc/reader/deep-nutrition-en?play=1","readingDuration":16,"minutesToRead":16,"publishedAt":"2017-07-21T00:00:00.000+00:00","isAudio":true,"readCount":"7.9k","image":{"default":{"src":"https://images.blinkist.io/images/books/596caa5fb238e1000517dcd8/1_1/470.jpg","srcset":{"2x":"https://images.blinkist.io/images/books/596caa5fb238e1000517dcd8/1_1/640.jpg"}},"sources":[{"media":"xs","src":"https://images.blinkist.io/images/books/596caa5fb238e1000517dcd8/1_1/470.jpg","srcset":{"2x":"https://images.blinkist.io/images/books/596caa5fb238e1000517dcd8/1_1/640.jpg"}},{"media":"s","src":"https://images.blinkist.io/images/books/596caa5fb238e1000517dcd8/1_1/640.jpg","srcset":{"2x":"https://images.blinkist.io/images/books/596caa5fb238e1000517dcd8/1_1/1080.jpg"}},{"media":"m","src":"https://images.blinkist.io/images/books/596caa5fb238e1000517dcd8/1_1/250.jpg","srcset":{"2x":"https://images.blinkist.io/images/books/596caa5fb238e1000517dcd8/1_1/470.jpg"}}]},"audioUrl":null,"chaptersLength":7,"hasAudio":true,"language":"en","freeDaily":null,"isFree":false,"category":{"title":"Health & Nutrition","sprite":"health-and-fitness","slug":"health-and-fitness-en"},"averageRating":4.1,"totalRatings":111,"categories":[{"id":"50efb849e4b0746ff368a305","url":"/en/content/categories/health-and-fitness-en","sprite":"health-and-fitness","slug":"health-and-fitness-en","title":"Health & Nutrition","subtitle":"Butter in coffee, the virtues of veganism, and running smarter: these titles make caring for your body and mind simpler than ever."}]}]

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