內容簡介
Just tell me what's good! For those who have a taste for accessible, affordable wines and a distaste for comparative shopping. With tens of thousands of wines competing for attention, tough economic times, and time-pressed wine drinkers, there has never been a better time to buy popular wines. Good, Better, Best Wines is the first book that focuses exclusively on "big brands," breaking them down to good, better and best, and by price. Each taste-tested wine is accompanied by a photo of the bottle, for ease of identification, as well as tasting notes, food matches, trade secrets, and more. Wine lovers will save the time they'd be comparing to have more time for tasting. Coverage includes: ?White wines-blends, Chardonnay, Pinot Grigio/ Gris, Fume/Sauvignon Blanc, Riesling, and others ?Red wines-blends, Cabernet Sauvignon, Merlot, Syrah/Shiraz, Pinot Noir, Zinfandel, and others ?Rosés and sparkling wines ?The basics on buying wines, from vintages to screwcaps, and storing, serving, and tasting wine
作者簡介
Edward L. Deci, Ph.D., professor of pyschology at the University of Rochester, is director of its human motivation program.Richard Flaste, former Science and Health Editor of The New York Times, led the team that won the Pulitzer Prize for national reporting in 1987.
精彩書評
From Barnes & Noble Gourmet magazine anointed his Chicago eatery Alinea "the best restaurant in America" and Michelin awarded it with three stars, but perhaps the greatest moment in Grant Achatz's life occurred when he received the news that he is free of the tongue cancer that threatened every facet of his life. During his anxiety-raising treatment and recovery, the man the New York Times praised for his "mischievous, science-project cooking" continued to explore his passion, improvising and relying on those around him, including co-owner (and co-author) Nick Kokonas. Foodies who enjoyed the restaurant or the eponymous 2008 book will be struck and impressed by this memoir about a remarkable man and his miraculous recovery. Publishers Weekly In this curious memoir, chef Achatz and his business partner, Kokonas tell of their Chicago restaurant, Alinea, as well as his cancer diagnosis and recovery. Achatz grew up in Michigan in and around restaurants, the only child of a troubled marriage who spent an otherwise contented adolescence around kitchens. He eventually attended the Culinary Institute of America and studied with Charlie Trotter and Thomas Keller with whom he began developing both his palate and culinary vision. He returned to Chicago, where he met Kokonas, who became his business partner in 2005, when they opened Alinea. As Alinea evolves from drawing board to reality, the narrative alternates between the two men's voices. They discuss finding the right team of chefs and dealing with Achatz's diagnosis with stage IV tongue cancer (Achatz had his tongue removed). The various narratives—childhood, professional development, Alinea, Kokonas, illness—have individual strengths, but the whole feels oddly disjointed and in places, such as the section on the restaurant's genesis and development, turn into more of a business how-to. Nevertheless, the authors duly convey their passion as well as a solid business philosophy. (Mar.) More Reviews (9) Fewer Reviews Chicago magazine Grant Achatz's brilliance and maturing sensibility are on display in this elegant two-story haven--and the experience is every bit as dramatic as at the theatre neighbors." Chicago Tribune Alinea is a thrill ride of a dining experience, one that leaves you exhilarated, spent and eager for more. Details "Grant Achatz is aggressively pushing inventive cuisine forward, forcing the rest of the country's toque-heads to keep pace." Food & Wine "Grant Achatz at Alinea comes up with creations that aren't just cutting-edge---they're also absolutely delicious." Gourmet Grant Achatz is redefining the American restaurant once again for an entirely new generation. Vogue Grant Achatz is one of America's great chefs. Wall Street Journal "Mr. Achatz is like a ringmaster running a highly sophisticated and technically accomplished cirque de cuisine." Library Journal Writing with the panache of professionals, Achatz, chef and owner of Chicago's Alinea, and his business partner, Kokonas, relate the story of Achatz's life and work in a memoir that lives up to its expansive subtitle. Winner of the 2008 James Beard Outstanding Chef Award, Achatz has been at the forefront of molecular gastronomy. Though the authors rely heavily on terms perhaps unfamiliar to readers outside the restaurant world (e.g., lardoon, brunoise, torchon, commis), descriptions of Achatz's creations are mouthwatering. Most of the book covers the years of his rising stardom and keeps readers' interest with details of each restaurant in which he worked. Just after opening Alinea, Achatz was diagnosed with advanced cancer of the tongue. He discusses his harrowing battle in sometimes graphic detail and brings readers to the happy ending of his remission and continued culinary success. VERDICT Achatz and Kokonas share an engaging, well-written, and informative description of what it's like to work in commercial kitchens along with the stirring story of Achatz's fight for his life. Recommended for a range of memoir readers. [See Prepub Alert, LJ 10/1/10.]—Elizabeth Rogers, CEF Lib. Syst., Plattsburgh, NY Kirkus Reviews One of America's most decorated chefs relates the triumphal story of his culinary genesis and epic battle with tongue cancer. The unlikely comma in the title of this 36-year-old's memoir, seemingly choking off the subject before it's developed, wonderfully captures the pivotal pause cancer forced the young chef to take during his meteoric rise in the restaurant world. Witnessed and told in part by business partner Kokonas, Achatz's story begs comparison more with sports greats like Andre Agassi and Lance Armstrong, who famously surmounted gross physical challenges to reach the pinnacle of their careers, than with other culinary lions. While his untimely diagnosis with carcinoma of the tongue at age 33 may have compelled Achatz to share his story of life "on the line" with a mainstream audience, the bulk of the memoir focuses on the chef's extraordinary culinary journey. From cracking eggs at age seven in his grandmother's café, to opening Alinea in Chicago at 31, which was subsequently named the best restaurant in the country byGourmetin 2006, Achatz writes that the great challenge of his younger life was matching the culinary achievement of those around him. "All of my life I was surrounded by success"—including his parents, who owned their own restaurant before they were 30, exposure to the uncompromising demands of Charlie Trotter and mentoring by the inimitable Thomas Keller. "The whole time I wanted to be as good as all of them," he writes. "I knew the only way to come close to that was to do something different; otherwise, I would always be in their shadows." With an unrelenting work ethic and crackerjack imagination that has yielded gastronomic gems like foie gras lozenges enrobed in bittersweet chocolate or lavender-flavored popsicles, not to mention a revolutionary approach to food preparation and presentation, Achatz has demonstrated success at achieving "different." But what makes this memoir ring true for those beyond the world of the professional kitchen is the author's understated rise to the challenge of his life-altering trauma. Revelatory and inspiring.
前言/序言
探索人類行為的深層驅動力:一本關於動機、決策與人類心智的綜閤指南 書名: 《驅動力:我們為何如此行事》 (Why We Do What We Do) 簡介: 本書並非聚焦於單一的心理學流派或理論模型,而是一部宏大、包羅萬象的深度研究,旨在解剖人類行為背後的復雜引擎——動機。它帶領讀者踏上一場跨越神經科學、行為經濟學、社會心理學乃至人類進化史的探險之旅,力求構建一個關於“我們為何選擇如此,而非彼”的全麵理解框架。 第一部分:古老的藍圖與本能的殘留 人類的行為模式,無論多麼現代和復雜,其根基深植於數百萬年的進化曆程之中。本書的第一部分著重探討那些驅動我們最基本生存需求的底層機製。 1. 恐懼與安全感的鐵律: 我們對威脅的快速反應機製如何塑造我們的決策?從杏仁核的即時警報到社會排斥的痛苦,作者深入剖析瞭恐懼作為一種高效的生存工具,如何在現代社會中以焦慮、拖延或過度保護的形式顯現。這裏探討瞭“逃跑或戰鬥”反應在非物理威脅情境下的隱秘運作方式。 2. 奬賞迴路的永恒誘惑: 多巴胺係統,這個被譽為“渴望的分子”,如何成為我們尋求滿足、成癮和目標設定的核心驅動力?本書不僅介紹瞭經典的巴甫洛夫式條件反射,更深入解析瞭“預期價值”在奬勵機製中的作用——我們常常為“即將得到”而付齣的努力,遠超實際獲得後的滿足感。這部分內容對理解消費主義、數字媒體的粘性和短期滿足的誘惑力至關重要。 3. 親密與歸屬的生物學必要性: 人類是社會性動物,對連接的需求是刻在基因裏的。作者考察瞭催産素和內啡肽在建立信任、閤作與傢庭紐帶中的作用。我們對被接納的渴望,是如何驅動我們在群體中調整自身行為、遵守規範,甚至犧牲個人利益以維護群體和諧的?這部分內容探討瞭群體認同感如何成為強大的行為塑造力量。 第二部分:認知過濾器與心智捷徑 人類的心智為瞭應對信息過載,進化齣瞭一套高效但充滿偏見的“節能模式”。第二部分專注於認知心理學如何乾擾我們對現實的客觀評估,並引導我們走嚮次優甚至有害的決策。 4. 啓發式思維與判斷偏差: 諾貝爾奬得主丹尼爾·卡尼曼提齣的“係統一”和“係統二”理論被置於更廣闊的背景下考察。本書詳細闡述瞭可得性啓發(我們傾嚮於相信容易想起來的)、錨定效應(初始信息對後續判斷的過度影響)以及代錶性啓發如何係統性地誤導我們的日常判斷,從投資決策到招聘麵試。 5. 確認偏誤的自我維護: 我們都傾嚮於尋找、解釋和記住那些支持我們已有信念的信息。作者探討瞭確認偏誤如何成為自我身份認同的保護傘,它如何阻礙學習、固化意識形態分歧,並使得理性辯論變得異常睏難。這裏不僅有心理學實驗,更有對媒體消費習慣的深入剖析。 6. 損失厭惡的沉重枷鎖: 損失帶來的痛苦感大約是獲得等量收益快樂的兩倍。這種損失厭惡如何使人固守錯誤的投資、維持不健康的關係,或對小的風險采取極端的規避行動?本書展示瞭這一非理性偏見如何主導金融市場和個人生活中的“沉沒成本謬誤”。 第三部分:外部環境與社會互動 動機並非總源於內在衝突,外部環境和社會結構對我們的行為有著不可磨滅的影響。第三部分轉嚮社會影響和文化背景對個體選擇的塑造。 7. 權威的盲從與情境的力量: 斯坦福監獄實驗和米爾格拉姆電擊實驗的現代迴響是什麼?本書分析瞭服從權威的社會壓力如何壓倒個體的道德羅盤,並探討瞭責任分散在組織行為中的微妙影響。關鍵在於理解情境(Context)如何重塑個體的人格錶現。 8. 動機的外部化:奬勵的悖論: 當內在興趣被外部奬勵取代時會發生什麼?“過度理由效應”揭示瞭,給予金錢或贊揚來激勵一項本來就令人愉悅的活動,反而可能削弱長期動機。本書探討瞭如何設計奬勵機製,既能提供即時反饋,又不扼殺深層次的自主性和掌握感。 9. 敘事構建的身份需求: 人類需要對自己是誰有一個連貫的故事。我們不斷地重寫過去的經曆,以確保我們的行為符閤我們“想成為的那個人”。自我敘事如何成為一種強大的內在動機,驅使我們去采取與我們身份標簽一緻的行動,即使這些行動在客觀上並不閤理? 第四部分:自主性、意義與超越 在滿足瞭基礎需求和認知捷徑的分析之後,本書的最後一部分轉嚮瞭更高層次的需求——自我決定論(Self-Determination Theory)和存在主義的驅動力。 10. 自主性、勝任感與聯結: 德西和瑞安的自我決定理論構成瞭對人類成長的核心理解。我們天生需要感到自己對生活有掌控(自主性),擅長某些事情(勝任感),並且與他人有意義的聯係(聯結)。本書詳細論述瞭當這三種核心心理需求得到滿足時,産生的內在動機的持久力量。 11. 追求意義而非幸福: 最終,人類的許多行為都指嚮一個超越即時享樂的目標——意義。作者區分瞭“享樂主義的快樂”和“存在主義的意義”。探尋個人存在的目的、為更宏大的目標服務,往往是驅動人們在逆境中堅持、並最終感到滿足的終極動力。本書鼓勵讀者審視自己的“為何”,並將其與生活中的選擇對齊。 結論:行為的交響樂 《驅動力》總結道,人類行為並非由單一開關控製,而是一場由進化本能、認知偏誤、社會壓力和意義追求共同演奏的復雜交響樂。理解“我們為何如此行事”,不是為瞭進行事後批判,而是為瞭提供工具,使我們能夠更有意識地設計我們的環境、教育我們的孩子,並最終,更明智地駕馭我們自己的選擇。它提供瞭一種深刻的洞察力,幫助讀者從被動反應者轉變為主動的設計者。