Microcase's workbook explains, in simple terms, how political scientists use statistics and the scientific method to explain political and social phenomena. The workbook in itself is a terrific accomplishment. The hands-on exercises, however, are what really bring the concepts home to the reader/student. Using real social and political data, Microcase leads the user through real statistical explorations. It's a great tool for teaching, makes a good independent-study course, and would be an excellent way to learn a little about the "science" in poli sci on one's own.

This book consists of essays concerning different aspects of the history of food and cooking in the United States, and, much like a buffet, some "dishes" are more appetizing than others. Make no mistake, this is well-written from beginning to end, but the subject matter of some chapters held little interest for me personally, while I found others quite fascinating. As a rule (with exceptions), the better the food, the more interesting the essay, so I found the first two chapters rather tedious. Finally, when I got to the chapter about the health food fads that originated from Battle Creek did I find the writing riveting and quite interesting. Other favorites include the chapter about the FDR White House food, which had a notoriously bad reputation, the essay on the Harvey girls, and the chapter about African-American cooks. In summary, this book is a mixed bag where the good outweighs the bland. What more could you ask for in a buffet?

Barbara Haber, Curator of Books at the Schlesinger Library, has compiled a basic history of America's food. The topics covered include the Irish famine, the Civil War, food reformers such as Graham and Kellogg, the abominable food served in FDR's White House, how food has maintained familial, cultural, and racial bonds, and even cookbook collecting (and I thought I was the only one!). Each topic is a basic history, and for more in-depth study and knowledge, one will likely need to dig through some of the resources provided in the bibliography. But for someone who wants just a basic overview, this book is perfect.

Barbara Haber has spent years investigating stories of changing ways of cooking meals in America: this gathers the best of these insights from the 1840s to modern times, using cookbooks and menus from all classes, regions, and eras to explore the changing world of food. From the role of food in luring adventurers to the undiscovered American west to how cooking kept POWS alive during World War II, From Hardtack To Home Fries is packed with intriguing history.