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In 1518, in a small town in Alsace, Frau Troffea began dancing and didn't stop. She danced until she was carried away six days later, and soon 34 more villagers joined her. Then more. In a month more than 400 people had been stricken by the mysterious dancing plague. In late-19th-century England an eccentric gentleman founded the No Nose Club in his gracious townhome - a social club for those who had lost their noses, and other body parts, to the plague of syphilis for which there was then no cure.

It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.

The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.

Acclaimed scientist Hope Jahren has built three laboratories in which she's studied trees, flowers, seeds, and soil. Her first book might have been a revelatory treatise on plant life. Lab Girl is that, but it is also so much more. Because in it, Jahren also shares with us her inspiring life story, in prose that takes your breath away.

Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Epicure Jean-Anthelme Brillat-Savarin said it best: "Gastronomy governs the whole life of man."