|
New Non-Fiction Arrivals at MPL
|
|
Welcome to NEXTREADS, the Mobile Public Library's e-mail newsletter service. Are you looking for a few good books to read? Sign up for our e-newsletters and get great book suggestions by email. We'll deliver reading lists right to your inbox along with new gems, bestsellers and related titles. You'll also be able to check immediately whether the items are available at your favorite Mobile Public Library Location or whether they've been checked out.
Sign Up For More Newsletters
|
|
Here are our new arrivals, click the title to view in our catalog:
|
|
|
Coming Up Short: A Memoir of America
by Robert B. Reich
From political economist, cabinet member, beloved professor, media presence, and bestselling author of Saving Capitalism and The Common Good, a deeply felt, compelling memoir of growing up in a baby-boom America that made progress in certain areas, fell short in so many important ways, and still has lots of work to do.
|
|
Ghosts of Hiroshima
by Charles Pellegrino
A story of ordinary people, both victims and survivors, thrown into extraordinary history. SOON TO BE A MAJOR MOTION PICTURE FROM ACADEMY AWARD-WINNING FILMMAKER JAMES CAMERON.
also available in audio
|
|
|
The Origin of Language: How We Learned to Speak and Why
by Madeleine Beekman
Challenging conventional theories on the origin of language, Australian scholar Beekman begins by exploring the evolution of humans, discussing the work and theories of Charles Darwin, Stephen J. Gould, and other evolutionary biologists.
also available in audio
|
|
|
Summer of Our Discontent: The Age of Certainty and the Demise of Discourse
by Thomas Williams Chatterton
An incisive, culturally observant analysis of the evolving mores, manners and taboos of social justice ("anti-racist") orthodoxy, which has profoundly influenced how we think about diversity and freedom of expression, often with complex or paradoxical consequences.
|
|
|
|
What We Eat: A Global History of Food
by Pierre Singaravélou
Historians Singaravélou (Tianjin Cosmopolis) and Venayre present 88 brief and illuminating pieces that explore the evolution of foods ranging from baguettes to yak butter.
|
|
|
|
|
|