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Methods for Finding Zeros in Polynomials
Lectures on Stochastic Flows and Applications
Educational Psychology by Edward L. Thorndike
The Last Days of Tolstoy by V. G. Chertkov
Globalization and Responsibility
Lectures on Siegel Modular Forms and Representation by Quadratic Forms
Lectures on Topics In One-Parameter Bifurcation Problems
History of the Incas by Pedro Sarmiento de Gamboa
Linear Algebra: Theorems and Applications
Lectures on Stochastic Differential Equations and Malliavin Calculus
A Short Biographical Dictionary of English Literature
Lectures on Sieve Methods and Prime Number Theory
Dollars and Sense by William Crosbie Hunter
The Theory of the Theatre by Clayton Hamilton
The Mathematics of Investment
Occupiers of Wall Street: Losers or Game Changers
The Solution of the Pyramid Problem
Lectures on Moduli of Curves
Walden by Henry David Thoreau
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The Face on Your Plate: The Truth About Food
Posted on 2010-07-10
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More - (AudioBook) Somewhere in between Fast Food Nation and The Omnivores Dilemma, between eating at McDonalds and killing a pig for dinner, there is a need for an audiobook that will probe more deeply and provide greater understanding and insight into the psychological factors that influence decisions about what we eat and why and how these choices affect our lives, animals lives, and the environment. In this revelatory work, Jeffrey Moussaieff Masson, the best-selling author of When Elephants Weep, does just that, showing how food affects our moral selves, our health, and the environment. The Face on Your Plate raises questions that make us conscious of the decisions behind every bite we take: How does the health of animals affect the health of our planet and of our bodies? What effect does eating animals have on our land, on our waters, and even on global warming? What are the results of farming practices debeaking chickens and separating calves from their mothers on animals and humans? As a psychoanalyst, Masson uniquely investigates how denial keeps us from recognizing the animal at the end of our fork think pig, not bacon and each cultures distinction among animals considered food and those that are forbidden.
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