/prof. Sarah Hörst

Finalist for the National Book Critics Circle Award in Nonfiction Named a Most Anticipated Book of 2022 by Literary Hub A leading microbiologist tackles the scientific and sociopolitical impact of viruses in eleven striking essays. Invisible in the food we eat, the people we kiss, and inside our own bodies, viruses flourish―with the power to shape not only our health, but our social, political, and economic systems. Drawing on his expertise in microbiology, Joseph Osmundson brings readers under the microscope to understand the structure and mechanics of viruses and to examine how viruses like HIV and COVID-19 have redefined daily life. Osmundson’s buoyant prose builds on the work of the activists and thinkers at the forefront of the HIV/AIDS crisis and critical scholars like José Esteban Munoz to navigate the intricacies of risk reduction, draw parallels between queer theory and hard science, and define what it really means to “go viral.” This dazzling multidisciplinary collection offers novel insights on illness, sex, and collective responsibility. Virology is a critical warning, a necessary reflection, and a call for a better future.

“This book is pure culinary fun!” —Gale Gand, pastry chef, author, restaurateur, and TV personality Cooking food on your waffle iron is not just a novelty but an innovation that leads to a great end product, all while giving the cook the bonus pleasure of doing something cool, fun, and vaguely nerdy (or giving a reluctant eater―your child, say―a great reason to dig in). Why waffle? The Ease! Waffled Bacon and Eggs: First, waffle the bacon—fast, crisp, and no burnt edges—then the eggs, for lacy whites and perfect yolks (thanks, bacon fat). The Melt! Waffled Macaroni and Cheese: Waffled leftover mac ‘n’ cheese is a decadent grilled cheese sandwich—golden, buttery exterior and soft, cheesy insides. The Dimples! Spaghetti and Waffled Meatballs: That’s right—cook meatballs in a waffle iron and create dimples where the sauce can pool. The Cool Factor! Waffled Oatmeal Chocolate Chip Cookies: Break out the waffle iron when it’s time for dessert, and make soft, gooey cookies with grid marks. No oven required. “Dan Shumski’s genius lies in asking not what his waffler can do for him, but what he can stuff into his waffler, and following that question through to all of its delicious conclusions” —J.Kenji Lopez-Alt (The Food Lab and seriouseats.com)