October 22, 2014

Lawrence Cunningham — Warren Buffett and Tom Murphy on Management

Lawrence Cunningham describes Warren Buffett as manager.

October 22, 2014

Interview with Andrew Nathan on the Hong Kong Protests

Andrew Nathan discusses the recent protests in Hong Kong and what it means for China’s future.

October 21, 2014

Interview with Lawrence Cunningham, author of Berkshire Beyond Buffett

“Berkshire practices a philosophy of capitalism that does well by doing good, is sensitive but unsentimental, lofty yet pragmatic, and public-spirited but profitable.” — Lawrence Cunningham

October 21, 2014

New Book Tuesday! Waking, Dreaming, Being, and More!

Our weekly listing of new books includes “Waking, Dreaming, Being: Self and Consciousness in Neuroscience, Meditation, and Philosophy,” by Evan Thompson and much more.

October 20, 2014

Herve This Is Bringing Note-by-Note Cooking to the USA!

Find out when and where to catch Herve This as he embarks upon his U.S. book tour to promote “Note-by-Note Cooking”

October 20, 2014

Book Givewaway! Berkshire Beyond Buffett

Win a FREE copy this week’s featured book “Berkshire Beyond Buffett: The Enduring Value of Values,” by Lawrence Cunningham and new from Columbia Business School Publishing.

October 17, 2014

Video: Herve This takes us into His Lab to Show Us Note-By-Note Cooking

In this video from the BBC Hervé This takes us into his lab/kitchen to demonstrate the principles of note-by-note cooking.

October 17, 2014

Around 1948 with Khalidi, Liu, Moyn, and Nelson

Video from “Around 1948: Human Rights and Global Transformation,” a panel discussion with Rashid Khalidi, Lydia Liu, Samuel Moyn, and Deborah Nelson.

October 16, 2014

Herve This on Why Note-by-Note Cooking Is Good for the Future of Food

Hervé This explains why note-by-note cooking is good for the future of food and why chefs, cooks, and farmers need to learn more.

October 15, 2014

Meet Eric Schwartz, Our New Editorial Director!

We welcome our new editorial director, Eric Schwartz

October 15, 2014

Interview with Herve This, author of "Note-by-Note Cooking"

“All food is artificial!” — Read our interview with Herve This, author of “Note-by-Note Cooking: The Future of Food”.

October 15, 2014

New Book Tuesday (Wednesday Edition): The New Censorship, The Philosopher's Plant and More!

Our weekly listing of new titles includes “The New Censorship: Inside the Global Battle for Media Freedom,” by Joel Simon and “The Philosopher’s Plant: An Intellectual Herbarium,” by Michael Marder