Dubravka Ugresic

Aug 5, 2024 | publishersweekly.com | Russell Cobb |Rowan Jacobsen |Deborah Levy |Déborah Levy |Dubravka Ugresic

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Jul 30, 2024 | publishersweekly.com | Russell Cobb |Rowan Jacobsen |Deborah Levy |Déborah Levy |Dubravka Ugresic

Kelsey Johnson. Basic, $32.50 (416p) ISBN 978-1-5416-0436-0In this mind-bending inquiry, Johnson (Constellations for Kids), an astronomy professor at the University of Virginia, investigates unanswered questions about the universe.

Jul 30, 2024 | publishersweekly.com | Russell Cobb |Rowan Jacobsen |Deborah Levy |Déborah Levy |Dubravka Ugresic

Ryann Liebenthal. Dey Street, $29.99 (336p) ISBN 978-0-358-35396-6Journalist Liebenthal debuts with a trenchant examination of how higher education became unaffordable for all but the wealthiest Americans. Tracing the origins of the issue to the 1944 GI Bill, she suggests the law established a harmful precedent that the best way to broaden access to higher education is to help students pay high tuition costs, rather than legislating costs down.

Jul 29, 2024 | publishersweekly.com | Russell Cobb |Rowan Jacobsen |Deborah Levy |Déborah Levy |Dubravka Ugresic

Eugenia Bone. Flatiron, $28.99 (320p) ISBN 978-1-250-88565-4Journalist Bone (Microbia) serves up an eye-opening examination of the science and benefits of psilocybin mushrooms. She explains that after the mushrooms are ingested, stomach acid metabolizes the chemical compound psilocybin into psilocin, which travels through the bloodstream to the brain where it activates neural circuits “associated with adaptability, learning, cognition, and perception,” producing the sensation of tripping.

Jul 23, 2024 | publishersweekly.com | Rowan Jacobsen |Russell Cobb |Deborah Levy |Déborah Levy |Dubravka Ugresic

Wild Chocolate: Across the Americas in Search of Cacao’s SoulFood writer Jacobsen (Truffle Hound) traces in this thrilling chronicle chocolate’s “dark journey from regional delicacy to industrial commodity” and recent efforts to restore its original varietals. The tradition of drinking roasted cacao beans took hold about 4,000 years ago across South America, where the beans were so valuable they were sometimes used as currency.