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Showing 1 - 20 of 111899 items
By J. J. Woo, Debbie R. Loo. 2024
This is one of the first few books to discuss the Covid-19 crisis as an urban phenomenon and illustrates this…
through the case of Singapore and its pandemic response efforts.The book describes the implications and impacts of the pandemic on Singapore’s urban landscape, economy, and society. It also assesses the urban interventions that have emerged in response to the pandemic. It examines the spatial implications and challenges of delineating safe distancing in various public and commercial spaces and evaluates the effectiveness of these interventions. The book also explains how Singapore’s smart city capabilities help with its Covid-19 response.This book will be of great interest to urban planners, healthcare professionals, and policymakers across the world, particularly those who are hoping to learn from the success and limitations of Singapore’s Covid-19 responses.By Mark G. Edwards, Anton Lindberg, Melker Larsson, Jonathan Angel. 2024
This is a book about the future of sustainability. Regenerative Business Voices: Values-based Entrepreneurship for Sustainable Enterprises tells the stories…
of four regenerative organizations and the people who have founded them and guided them towards sustaining futures.Regenerative sustainability recognizes the urgency of transforming organizations to reverse the unsustainable pathways we are currently on. Regenerative businesses do not simply do less harm, or produce zero emissions, or optimize the efficient use of natural resources; they also restore and enhance well-being in social and ecological systems. The stories presented here are analyzed using the business ethics approach called Giving Voice to Values (GVV). Through the application of GVV principles, we uncover the processes involved in how regenerative businesses develop and function, and gain insights into how business leaders voice their deep convictions, overcome silencing rationalizations, normalize their execution of personal choice, discover deep purpose in their work, and draw on their personal histories to create new ways of doing business. We present and analyze these cases to understand how and why expressing values can be so crucial in developing sustainable businesses, and to provide practical examples of how individuals can generate enthusiasm, counter objections, gain allies, and prepare for and practice conversations that help them move forward.The book offers managers and sustainability consultants a new way of understanding some of the central dynamics involved in business ethics and organizational change for sustainability. It will be immensely valuable to educators, business students, and practitioners interested in sustainability, environmental business ethics, and corporate social responsibility topics.By Matt Goulding. 2015
Finalist for the 2016 IACP Awards: Literary Food WritingAn innovative new take on the travel guide, Rice, Noodle, Fish decodes…
Japan's extraordinary food culture through a mix of in-depth narrative and insider advice, along with 195 color photographs. In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food culture.This is not your typical guidebook. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid and armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the end result is the first ever guidebook for the new age of culinary tourism.By A. E. Stearns. 2024
Prison Recipes and Prison Cookbooks provides an innovative exploration of U.S.-based prison cookbooks using a narrative criminological approach.The book relies…
on the voices of prison cookbook authors to argue that cookbook narratives are a form of communication with the free world. Further, the book undertakes thematic analyses of prison cookery and narratives to illuminate the intersections of incarceration with abolition, gender, literacy, and dehumanization. The reader is introduced to the power and symbolism of cell made food, as well as the agency and resourcefulness of those who cook, bake, and write about food behind bars.Prison Recipes and Prison Cookbooks is of interest to instructors of courses covering the sociology of food, criminology, human geography, and anthropology. The book is also appropriate for prison and probation services, health organizations, and anyone engaged in the criminal-legal system, abolition movements, or social reform.By Gillian Vesty, Miia Jansson, Tarek Rana, Kerryn Butler-Henderson. 2024
In an era where digital transformation is revolutionising every sector, the healthcare industry stands at a significant crossroad. With Value-Based…
Healthcare (VBHC) at the core of this transition, the role of accountants is evolving dramatically. This book brings these pieces together to guide accountants and interested readers through the changing landscape.The book begins by demystifying VBHC and introducing the concept of digital health. It examines how the digital transition is impacting accountants in the healthcare sector, outlining their shifting roles from traditional data processors to strategic advisors. The chapters delve into a broad range of topics including performance evaluation, operational budgeting, capital investment, and the need for adaptability in dealing with technological advancements. Alongside this, it showcases how these changes are shaping the future of accounting in healthcare and the skills necessary to navigate these novel pathways.Targeted primarily at accountants, financial professionals in healthcare and health sector leaders, this book also serves as an accessible guide for those new to the subject. The readers will gain a comprehensive understanding of the intersection of healthcare, accounting and digital technology, appreciating the value that adept accountants can bring to the VBHC journey. The book comes complete with real-world case studies, illuminating the complexities and rewards of VBHC's digital transition. Additionally, it includes supplementary materials to further enrich understanding, including a glossary of terms and online resources to explore the topics in depth.By Amanda Rettke. 2014
From Amanda Rettke, founder of the popular blog I Am Baker, comes Surprise-Inside Cakes with recipes and techniques to make…
dozens of stunning, imaginative cakes for every occasion, each with something special inside.Whether it’s a striking, all-white cake with a secret red velvet heart baked inside; a birthday cake, complete with a surprise balloon cake in the middle; or the gorgeous hydrangea cake that took the blogosphere by storm; Amanda’s cakes are downright revolutionary—and really fun to prepare.This beautifully designed cookbook contains eye-popping color photos and step-by-step instructions to create incredible surprise-inside cakes in your own kitchen.For Amanda Rettke, every cake is a gift to be shared with family and friends, a special treat that should be lovingly prepared and meticulously designed—from the inside out.Bursting with personality and mouthwatering dishes, a cookbook for family and friendly gatherings from celebrity chef Jeff Mauro, co-host of…
Food Network’s The Kitchen.When Jeff Mauro was growing up in his big Italian American family in Chicago, his mother would often be on the phone talking to cousins, aunts, uncles, grandparents, and family friends. Her favorite phrase? Come on over! When Jeff heard those three words, he and his siblings knew company was coming and there would be good food to accompany their visit. A boy who loved to eat and make people laugh, Jeff was in heaven.Now the host of the Emmy-nominated The Kitchen on Food Network, Jeff still loves entertaining with his family. For Jeff, there’s no better way to create shared memories than over a good meal. In Come on Over he invites everyone to share in the fun, providing delicious recipes for all occasions, from game day to birthdays to brunch, along with fun stories from his life. Whatever the get-together, Jeff has the perfect food to make it memorable—and make everyone feel like family—with recipes such as:Early Bird Gets the Brunch . . . Come On OverSausage, Egg, and Cheese "MoMuffins"Marjorie Alice Ross Jones' Fried Pork Chops . . . for BreakfastHey Bro, We're Watching the Game . . . Come On Over . . . And Pick Up Some Ice on the WayBLT Sliders with Candied BaconPancetta and Parm PopcornCome On Over . . . I'm Throwing an Island PartyCrispy Plantain ChipsTakeout-Style Chinese Spare RibsDo You Smell That Meat Smoke? That's Right, It's Coming from my Backyard . . . Come On OverSmoked Cheez-ItsSmoked Honey-Glazed Cedar Plank SalmonSarah's Baking . . . Come On OverSarah's Famous Sea Salt Pecan Chocolate Chip CookiesNo-Bake Cookie Butter PieOverflowing with Jeff’s big personality, celebration-ready food for friends and family, and gorgeous food and lifestyle color photographs, this laugh-out-loud-funny cookbook will inspire you to pick up the phone and invite your favorite people to share good times, eat good food, and make wonderful memories.By Andrew W. Kahrl. 2024
Revealing a history that is deep, broad, and infuriating, The Black Tax casts a bold light on the racist practices…
long hidden in the shadows of America’s tax regimes. American taxation is unfair, and it is most unfair to the very people who critically need its support. Not only do taxpayers with fewer resources—less wealth, power, and land—pay more than the well-off, but they are forced to fight for their rights within an unjust system that undermines any attempts to improve their position or economic standing. In The Black Tax, Andrew W. Kahrl reveals the shocking history and ruinous consequences of inequitable and predatory tax laws in this country—above all, widespread and devastating racial dispossession. Throughout the twentieth century, African Americans acquired substantial amounts of property nationwide. But racist practices, obscure processes, and outright theft diminished their holdings and their power. Of these, Kahrl shows, few were more powerful, or more quietly destructive, than property taxes. He examines all the structural features and hidden traps within America’s tax system that have forced Black Americans to pay more for less and stripped them of their land and investments, and he reveals the staggering cost. The story of America’s now enormous concentration of wealth at the top—and the equally enormous absence of wealth among most Black households—has its roots here. Kahrl exposes the painful history of these practices, from Reconstruction up to the present, describing how discrimination continues to take new forms, even as people continue to fight for their rights, their assets, and their power. If you want to understand the extreme economic disadvantages and persistent racial inequalities that African American households continue to face, there is no better starting point than The Black Tax.By Matt Goulding. 2016
Winner of the 2017 IACP Award: Literary or Historical Food WritingGourmand World Cookbook Award Winner: Culinary TravelAmazon Best Book of…
November (2016): Cookbooks, Food and WineFinancial Times Best Books of 2017: Food and Travel"Goulding is pioneering a new type of writing about food. His last book, Rice, Noodle, Fish,took an immersive approach to Japan that combined travel, social observation and food lore. His new book on Spain offers little cooking advice but an inquisitive foodie intellectual's experience." (Financial Times)Crafted in the same “refreshing” (AP), “inspirational” (Publishers Weekly) and “impeccably observed” (Eater.com) style that drove Rice, Noodle, Fish, Roads & Kingdoms again presents a book that will change the way readers eat and travel abroad. The second in their series of unexpected and delightful gastro-tourism books, Grape, Olive, Pig is a deeply personal exploration of a country where eating and living are inextricably linked. As Anthony Bourdain said: “Any reasonable, sentient person who looks to Spain, comes to Spain, eats in Spain, drinks in Spain, they’re gonna fall in love. Otherwise, there’s something deeply wrong with you.”Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona’s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for Bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain’s most treasured ingredients. Delight in some of the world’s most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world’s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia. Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative complemented by stunning color photography. Whether you’ve visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.“Italy is a beautiful but complicated place, not so much a country as a collection of cultures and cuisines. Matt…
Goulding expertly navigates it’s wonders and eccentricities with wisdom and great passion.” -Anthony Bourdain "Goulding is pioneering a new type of writing about food." -Financial Times This is not a cookbook. This is something more: a travelogue, a patient investigation of Italy’s cuisine, a loving profile of the everyday heroes who bring Italy to the table. Pasta, Pane, Vino is the latest edition of the genre-bending Roads & Kingdoms style pioneered under Anthony Bourdain’s imprint in Rice, Noodle, Fish ( 2016 Travel Book of the Year, Society of American Travel Writers ) and Grape, Olive, Pig ( 2017 IACP Award, Literary Food Writing). Town by town, bite by bite, author Matt Goulding brings Italy to life through intimate portraits of its food culture and the people pushing it in new directions: Three globe-trotting brothers who became the mozzarella kings of Puglia; the pizza police of Naples and the innovative pies that stay one step ahead of the rules; the Barolo Boys who turned the hilly Piedmont into one of the world’s great wine regions.Goulding’s writing has never been better, in complete harmony with the book's innovative design and the more than 200 lush color photographs that introduce the chefs, shepherds, fisherman, farmers, grandmas, and guardians who power this country’s extraordinary culinary traditions. From the pasta temples of Rome to the multicultural markets of Sicily to the family-run, fish-driven trattorias of Lake Como, Pasta, Pane, Vino captures the breathtaking diversity of Italian regional food culture.By Cal Peternell. 2014
Winner of the 2015 International Association of Culinary Professionals (IACP) Cookbook AwardForewords by Alice Waters and Michael PollanIn this dazzling,…
full color cookbook and kitchen manual filled with lush photographs and beautiful drawings, the chef of Alice Waters’ Chez Panisse offers basic techniques and essential recipes that will transform anyone into a confident home cook.When his oldest son was leaving for college, Cal Peternell, the chef of San Francisco’s legendary Chez Panisse, realized that, although he regularly made dinners for his family, he’d never taught them the basics of cooking. Based on the life-altering course of instruction he prepared and honed through many phone calls with his son, Twelve Recipes is the ultimate introduction to the kitchen. Peternell focuses on the core foods and dishes that comprise a successful home cook’s arsenal, each building skill upon skill—from toast, eggs, and beans, to vinaigrettes, pasta with tomato, and rice, to vegetables, soup, meats, and cake.Twelve Recipes will help home cooks develop a core repertoire of skills and increase their culinary confidence. Peternell tells you what basic ingredients and tools you need for a particular recipe, and then adds variations to expand your understanding. Each tip, instruction, and recipe connects with others to weave into a larger story that illuminates the connection between food and life. A deeply personal book, it was written by the chef alone and it glows with warmth and humor as he mulls over such mundane items as toast and rice to offer surprising new insights about foods that only seem exceedingly ordinary. It’s a book you’re as likely to keep by your bedside as your stovetop. With Peternell as your guide, the journey is pure pleasure and the destination is delicious.Twelve Recipes features gorgeous color photos and inset illustrations by Peternell’s wife and sons (all artists), and forewords by celebrated chef Alice Waters and New York Times columnist and bestselling author Michael Pollan.By Tom Douglas, Shelley Lance. 2012
New York Times BestsellerWhen it comes to delectable, freshly baked cakes, pies, cookies, and muffins, nobody beats the world famous Dahlia…
Bakery of Seattle, Washington. Owner, Iron Chef, and James Beard Award-winning cookbook author Tom Douglas offers up the best loved recipes from this incomparable bread and pastries mecca in The Dahlia Bakery Cookbook—featuring everything from breakfast to cookies and cake to soups and jams and more—demonstrating why the West Coast wonder has long been a favorite of foodies and celebrities, like Food Network’s Giada De Laurentiis and Serious Eats founder Ed Levine.By Cal Peternell. 2018
2019 James Beard Award NomineeFrom the author of the New York Times bestselling, IACP Award-winning Twelve Recipes comes a charming vegetable-focused cookbook with…
sixty recipes that add depths of flavor using three key ingredients: almonds, anchovies, and pancetta.Celebrated chef and home cook Cal Peternell likes to eat today the way people have been eating forever: with vegetables at the center of the plate, seasoned with a little bit of meat or fish to make a meal savory and satisfying. A little of the right kind of meat goes a long way, and in this book, the right ones are anchovies and pancetta, along with almonds, because nuts are the meat of the plant world. Cal uses them first for flavor, but also because it makes sense: taking savory little bites is inarguably better than big meaty mouthfuls. The salt in anchovies and pancetta draws out and enhances flavors, enriching the rest of the dish, and almonds compare favorably fat-wise and can bring a major flavor boost, especially when they’re ground up. This kind of cooking is healthy, leans toward sustainability, and is economical in a way that pleases both palate and pocketbook.The simple, flexible recipes in this book include Baked, Stuffed Vegetables with Almonds, Currents, Saffron, and Breadcrumbs; Steamed Clams with Almond and Parsley Butter; Roasted Sweet Pepper and Egg Salad with Anchovies, Olives, and Capers; Penne alla Tuna-nesca; Bacon-wrapped Potato Gratin; and Creamy Salsa Rustica with Egg and Pancetta. Cal’s old-new way with vegetables gives them small gifts of tasty goodness that will inspire readers to their own mealtime creativity.By Jessie James Decker. 2018
New York Times bestseller!From popular country music sensation and reality TV star Jessie James Decker (and wife of former NFL…
player Eric Decker) comes this gorgeously illustrated and highly inspiring lifestyle book fans have been clamoring for—featuring delectable family recipes, amazing fashion tips, and practical dating secrets.Whether she is belting out one of her number one hit country songs, cheering on her NFL-star husband in the stands, working on her fashion label, Kittenish, or making dinner for her hubby and three children, Jessie James Decker is constantly on the move. For years she has been performing and singing for fans, while also bringing people into her life through her hit E! show, Eric & Jessie, and Instagram, where she posts about family, food, and whatever else happens to be on her mind. Now, in Just Jessie, she invites you into her home, her marriage, and her kitchen like never before, sharing the stories that have mattered the most and the secrets of how she balances everything with a smile—and often a forkful of comfort food to go along.From following her childhood music dreams, to her struggles with bullying, to finding her soul mate, Jessie doesn’t hold anything back in this exclusive peek into her life, going behind the scenes of the best and the hardest moments and providing the lessons to help you survive yours as well. With the honesty and humor that have made her one of the most supportive voices out there, she offers warm, practical advice about dating, decor, fashion, beauty, parenting, fitness, keeping romance alive—and so much more. In addition, Just Jessie features fifteen of her favorite go-to recipes, going step by step through her most Instagrammable and delicious dishes. Whether at home or on the red carpet, Jessie always finds a way to make it work—and does so with style and charm. Gorgeously illustrated with never-before-seen childhood photos and original photography, Just Jessie is the essential guide to living life the way it works for Jessie, inspiring your dreams as you learn how Jessie made hers a reality.By Michael S. Malone. 2014
Based on unprecedented access to the corporation’s archives, The Intel Trinity is the first full history of Intel Corporation—the essential…
company of the digital age— told through the lives of the three most important figures in the company’s history: Robert Noyce, Gordon Moore, and Andy Grove.Often hailed the “most important company in the world,” Intel remains, more than four decades after its inception, a defining company of the global digital economy. The legendary inventors of the microprocessor-the single most important product in the modern world-Intel today builds the tiny “engines” that power almost every intelligent electronic device on the planet.But the true story of Intel is the human story of the trio of geniuses behind it. Michael S. Malone reveals how each brought different things to Intel, and at different times. Noyce, the most respected high tech figure of his generation, brought credibility (and money) to the company’s founding; Moore made Intel the world’s technological leader; and Grove, has relentlessly driven the company to ever-higher levels of success and competitiveness. Without any one of these figures, Intel would never have achieved its historic success; with them, Intel made possible the personal computer, Internet, telecommunications, and the personal electronics revolutions.The Intel Trinity is not just the story of Intel’s legendary past; it also offers an analysis of the formidable challenges that lie ahead as the company struggles to maintain its dominance, its culture, and its legacy.With eight pages of black-and-white photos.By Betty Liu. 2020
One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one…
of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs.Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet.Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals.Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice.In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.By David Packard. 1995
In the fall of 1930, David Packard left his hometown of Pueblo, Colorado, to enroll at Stanford University, where he…
befriended another freshman, Bill Hewlett. After graduation, Hewlett and Packard decided to throw their lots in together. They tossed a coin to decide whose name should go first on the notice of incorporation, then cast about in search of products to sell.Today, the one-car garage in Palo Alto that housed their first workshop is a California historic landmark: the birthplace of Silicon Valley. And Hewlett-Packard has produced thousands of innovative products for millions of customers throughout the world. Their little company employs 98,400 people and boasts constantly increasing sales that reached $25 billion in 1994.While there are many successful companies, there is only one Hewlett-Packard, because from the very beginning, Hewlett and Packard had a way of doing things that was contrary to the prevailing management strategies. In defining the objectives for their company, Packard and Hewlett wanted more than profits, revenue growth and a constant stream of new, happy customers.Hewlett-Packard's success owes a great deal to many factors, including openness to change, an unrelenting will to win, the virtue of sustained hard work and a company-wide commitment to community involvement. As a result, HP now is universally acclaimed as the world's most admired technology company; its wildly successful approach to business has been immortalized as The HP Way.In this book, David Packard tells the simple yet extraordinary story of his life's work and of the truly exceptional company that he and Bill Hewlett started in a garage 55 years ago.By Brittany Williams. 2019
A NATIONAL BESTSELLER! The eagerly awaited follow-up to the best-selling Instant Loss Cookbook Brittany Williams has taken the weight loss world…
by storm again with her second book, Instant Loss: Eat Real, Lose Weight. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone. She cut processed and takeout foods from her diet and eliminated gluten, most grains, and sugar, all without sacrificing the flavors of the foods she loved, and quickly grew legions of fans as she shared her meal plans on InstantLoss.com. Armed with a collection of 125 all-new delicious recipes for the Instant Pot, air fryer, and more, Brittany&’s latest book shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves, and this cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.By Haley Fox, Lauren Fox. 2010
Restaurateurs Haley Fox and Lauren Fox share more than 80 recipes for scones, cakes, sandwiches, and more from their charming…
and wildly popular Alice’s Tea Cup restaurants in New York City. In Alice’s Tea Cup, the Fox sisters tickle the taste buds with sweets, baked goods, and savories while divulging the unique tea-making and enjoying philosophy that has made their whimsical Manhattan tea spots favored destinations for locals and tourists alike.By Randi Zuckerberg. 2013
With Dot Complicated: Untangling Our Wired Lives, new media pioneer Randi Zuckerberg offers an entertaining and essential guide to understanding…
how technology and social media influence and inform our lives online and off.Zuckerberg has been on the frontline of the social media movement since Facebook’s early days and her following six years as a marketing executive for the company. Her part memoir, part how-to manual addresses issues of privacy, online presence, networking, etiquette, and the future of social change.