13 Best Agriculture & Food Books
Agriculture & Food is a popular category for many book lovers. Our team at Speechify has curated a list of the top Agriculture & Food audiobooks everyone must read.
See the top 13 Agriculture & Food audiobooks below.
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American Hemp
- By: Jen Hobbs
- Narrator: Pete Cross
- Length: 12 hours 31 minutes
- Publisher: Dreamscape Media
- Publish date: April 01, 2021
- Language: English
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4.2(15 ratings)
4.2(15 ratings)Regular Price:Try for $0.0017.99 USDDecember of 2018 marked a largely unprecedented victory for cannabis. The 2018 Farm Bill passed, and, with it, hemp became legal. What the federal government listed for decades as a schedule 1 narcotic was finally classified as an agricultural crop,December of 2018 marked a largely unprecedented victory for cannabis. The 2018 Farm Bill passed, and, with it, hemp became legal. What the federal government listed for decades as a schedule 1 narcotic was finally classified as an agricultural crop, giving great promise to the rise of a new American hemp industry. Filled with catchall research, American Hemp examines what this new domestic crop can be used for, what makes it a superior product, and what made it illegal in the first place; the book also delves into the many health and medical benefits of the plant. Hobbs weighs in on how hemp can improve existing industries, from farming to energy to 3D printing, plus how it can make a serious impact on climate change by removing toxins from the soil and by decreasing our dependence on plastics and fossil fuels. American Hemp lays out where we are as a nation on expanding this entirely new (yet ancient) domestic industry while optimistically reasoning that by sowing hemp, we can grow a better future and save the planet in the process.
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Clean Meat
- By: Paul Shapiro
- Narrator: George Newbern
- Length: 7 hours 45 minutes
- Publisher: Simon & Schuster Audio
- Publish date: January 01, 2018
- Language: English
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4.08(532 ratings)
4.08(532 ratings)Regular Price:Try for $0.0017.99 USDPaul Shapiro gives you a front-row seat for the wild story of the race to create and commercialize cleaner, safer, sustainable meat–real meat–without the animals. From the entrepreneurial visionaries to the scientists’ workshops toPaul Shapiro gives you a front-row seat for the wild story of the race to create and commercialize cleaner, safer, sustainable meat–real meat–without the animals. From the entrepreneurial visionaries to the scientists’ workshops to the big business boardrooms–Shapiro details that quest for clean meat and other animal products and examines the debate raging around it.
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Since the dawn of Homo sapiens some quarter million years ago, animals have satiated our species’ desire for meat. But with a growing global population and demand for meat, eggs, dairy, leather, and more, raising such massive numbers of farm animals is woefully inefficient and takes an enormous toll on the planet, public health, and certainly the animals themselves.
But what if we could have our meat and eat it, too? The next great scientific revolution is underway–discovering new ways to create enough food for the world’s ever-growing, ever-hungry population.
Enter clean meat–real, actual meat grown (or brewed!) from animal cells–as well as other clean foods that ditch animal cells altogether and are simply built from the molecule up. Also called lab-grown meat, cultured meat, or cell-based meat, this race promises promise to bring about another domestication. Whereas our ancestors domesticated wild animals into livestock, today we’re beginning to domesticate their cells, leaving the animals out of the equation. From one single cell of a cow, you could feed an entire village. And the story of this coming “second domestication” is anything but tame. -
The Dirty Life
- By: Kristin Kimball
- Narrator: Kristin Kimball
- Length: 8 hours 1 minutes
- Publisher: Simon & Schuster Audio
- Publish date: January 01, 2019
- Language: English
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4.07(15120 ratings)
4.07(15120 ratings)Regular Price:Try for $0.0019.99 USDFrom a “graceful, luminous writer with an eye for detail” (Minneapolis Star Tribune), this riveting memoir explores a year on a sustainable farm.When Kristin Kimball left New York City to interview a dynamic young farmer named Mark, herFrom a “graceful, luminous writer with an eye for detail” (Minneapolis Star Tribune), this riveting memoir explores a year on a sustainable farm.
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When Kristin Kimball left New York City to interview a dynamic young farmer named Mark, her world changed. On an impulse, she shed her city self and started a new farm with him on five hundred acres near Lake Champlain. The Dirty Life is the captivating chronicle of the couple’s first year on Essex Farm, from the cold North Country winter through their harvest-season wedding in the loft of the barn.
Kristin and Mark’s plan to grow everything needed to feed a community was an ambitious idea, and a bit romantic. It worked. Every Friday evening, all year round, over a hundred people travel to Essex Farm to pick up their weekly share of the “whole diet”–beef, pork, chicken, milk, eggs, maple syrup, grains, flours, dried beans, herbs, fruits, and forty different vegetables–produced by the farm. In The Dirty Life, Kristin discovers the wrenching pleasures of physical work, learns that good food is at the center of a good life, falls deeply in love, and finally finds the engagement and commitment she craved in the form of a man, a small town, and a beautiful piece of land. -
Big Kibble
- By: Shawn Buckley
- Narrator: Susie Berneis
- Length: 9 hours 25 minutes
- Publisher: Dreamscape Media
- Publish date: December 01, 2020
- Language: English
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4(185 ratings)
4(185 ratings)Regular Price:Try for $0.0017.99 USDWhat’s really going into commercial dog food? The answer is horrifying. Big Kibble is big business: $75 billion globally. A handful of multinational corporations dominate the industry and together own as many as 80% of all brands. This comesWhat’s really going into commercial dog food? The answer is horrifying. Big Kibble is big business: $75 billion globally. A handful of multinational corporations dominate the industry and together own as many as 80% of all brands. This comes as a surprise to most people, but what’s even more shocking is how lax the regulations and guidelines are around these products. The guidelines-or lack thereof-for pet food allow producers to include ever-cheaper ingredients and create ever-larger earnings. For example, “legal” ingredients in kibble include poultry feces, sawdust, expired food, and diseased meat, among other horrors. Many vets still don’t know that kibble is not the best food for dogs because Big Kibble funds nutrition research. So far, these corporations have been able to cut corners and still market and promote feed-grade food as if it were healthful and beneficial-until now. Just as you are what you eat, so is your dog. Once you stop feeding your dog the junk that’s in kibble or cans, you have taken the first steps to improve your dog’s health, behavior, and happiness. You know the unsavory side of Big Tobacco and Big Pharma. Now Shawn Buckley, Dr. Oscar Chavez, and Wendy Paris explain all you need to know about unsavory Big Kibble-and offer a brighter path forward for you and your pet.
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Edible Economics
- By: Ha-Joon Chang
- Narrator: Homer Todiwala
- Length: 6 hours 6 minutes
- Publisher: Hachette Audio
- Publish date: January 17, 2023
- Language: English
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3.91(142 ratings)
3.91(142 ratings)Regular Price:Try for $0.0024.99 USDEdible Economics brings the sort of creative fusion that spices up a great kitchen to the often too-disciplined subject of economics For decades, a single, free-market philosophy has dominated global economics. But this intellectual monoculture isEdible Economics brings the sort of creative fusion that spices up a great kitchen to the often too-disciplined subject of economics
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For decades, a single, free-market philosophy has dominated global economics. But this intellectual monoculture is bland and unhealthy.
Bestselling author and economist Ha-Joon Chang makes challenging economic ideas delicious by plating them alongside stories about food from around the world, using the diverse histories behind familiar food items to explore economic theory. For Chang, chocolate is a lifelong addiction, but more exciting are the insights it offers into postindustrial knowledge economies; and while okra makes Southern gumbo heart-meltingly smooth, it also speaks of capitalism’s entangled relationship with freedom.
Myth-busting, witty, and thought-provoking, Edible Economics serves up a feast of bold ideas about globalization, climate change, immigration, austerity, automation, and why carrots need not be orange. It shows that getting to grips with the economy is like learning a recipe: when we understand it, we can adapt and improve it–and better understand our world. -
Forty Chances
- By: Howard G. Buffett
- Narrator: David Drummond
- Length: 13 hours 18 minutes
- Publisher: Blackstone Publishing
- Publish date: January 01, 2014
- Language: English
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3.84(628 ratings)
3.84(628 ratings)Regular Price:Try for $0.0022.95 USDIf you had the resources to accomplish something great in the world, what would you do? Legendary investor Warren Buffett posed this challenge to his son in 2006, when he announced he was leaving the bulk of his fortune to philanthropy. So, HowardIf you had the resources to accomplish something great in the world, what would you do?
Legendary investor Warren Buffett posed this challenge to his son in 2006, when he announced he was leaving the bulk of his fortune to philanthropy. So, Howard G. Buffett set out to help the most vulnerable people on Earth–nearly a billion individuals who lack basic food security. And Howard has given himself a deadline: forty years to put more than $3 billion to work on this challenge.
Each of us has about forty chances to accomplish our goals in life. Howard learned this lesson through his passion for farming: all farmers can expect to have about forty growing seasons, giving them just forty chances to improve on every harvest. This lesson applies to all of us, however, because we all have about forty productive years to do the best job we can, whatever our passions may be.
Forty Chances: Finding Hope in a Hungry World is a book that captures Howard’s journey. We join him around the world as he seeks out new approaches to ease the suffering of so many. It is told in a unique format: forty stories that will provide readers a compelling look at Howard’s lessons learned, ranging from his own backyard to some of the most difficult and dangerous places on Earth.
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The Secret History of Food
- By: Matt Siegel
- Narrator: Roger Wayne
- Length: 5 hours 30 minutes
- Publisher: HarperAudio
- Publish date: August 31, 2021
- Language: English
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3.67(2750 ratings)
3.67(2750 ratings)Regular Price:Try for $0.0020.99 USDAn irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foodsAn irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love
Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English?
“As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths–and realities–of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales. He even makes a well-argued case for how ice cream helped defeat the Nazis.
The Secret History of Food is a rich and satisfying exploration of the historical, cultural, scientific, sexual, and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef’s knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, The Secret History of Food is essential reading for all foodies.
Supplemental enhancement PDF accompanies the audiobook.
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How to Be a Conscious Eater
- By: Sophie Egan
- Length: 7 hours 15 minutes
- Publisher: Hachette Audio
- Publish date: March 17, 2020
- Language: English
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3.67(821 ratings)
3.67(821 ratings)Regular Price:Try for $0.0024.99 USDA radically practical guide to making food choices that are good for you, others, and the planet. Is organic really worth it? Are eggs ok to eat? If so, which ones are best for you, and for the chicken–Cage-Free, Free-Range, Pasture-Raised?A radically practical guide to making food choices that are good for you, others, and the planet.
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Is organic really worth it? Are eggs ok to eat? If so, which ones are best for you, and for the chicken–Cage-Free, Free-Range, Pasture-Raised? What about farmed salmon, soy milk, sugar, gluten, fermented foods, coconut oil, almonds? Thumbs-up, thumbs-down, or somewhere in between?
Using three criteria–Is it good for me? Is it good for others? Is it good for the planet?–Sophie Egan helps us navigate the bewildering world of food so that we can all become conscious eaters. To eat consciously is not about diets, fads, or hard-and-fast rules. It’s about having straightforward, accurate information to make smart, thoughtful choices amid the chaos of conflicting news and marketing hype. An expert on food’s impact on human and environmental health, Egan organizes the book into four categories–stuff that comes from the ground, stuff that comes from animals, stuff that comes from factories, and stuff that’s made in restaurant kitchens. This practical guide offers bottom-line answers to your most top-of-mind questions about what to eat.
“The clearest, most useful food book I own.”–A. J. Jacobs, New York Times bestselling author -
Fixing Food
- By: Richard A. Williams
- Length: 8 hours 16 minutes
- Publisher: Recorded Books, Inc.
- Publish date: October 26, 2021
- Language: English
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3.64(8 ratings)
3.64(8 ratings)Regular Price:Try for $0.0019.99 USDAn FDA economist discovers that solutions for food safety and nutrition lie in the hands of entrepreneurs–not government regulation and education. With about half of the U.S. population expected to be obese by 2030 and one out of sixAn FDA economist discovers that solutions for food safety and nutrition lie in the hands of entrepreneurs–not government regulation and education.
With about half of the U.S. population expected to be obese by 2030 and one out of six Americans getting sick every year, why is the Food and Drug Administration spending years trying to figure out if almond milk should be called “milk”? As a twenty-seven-year veteran of the FDA’s Center for Food
Safety and Nutrition, Dr. Richard A. Williams poses this question.Dr. Williams also questions the accuracy of more than thirty years of food labeling, coupled with consumer education on diet/disease relationships and failed attempts to get consumers to track intakes. It is time for the American people to look elsewhere for solutions, rather than relying on the FDA.
Fixing Food takes you inside the FDA and explores the inner workings that drove failed strategies. Following his tenure at the FDA, Dr. Williams spent more than a decade investigating new sciences–including genetic and microbial sciences–that are leading to innovative foods and products. With one
of the greatest public health crises in American history ongoing, this research aims to solve our issues with food–once and for all.In this book, you will learn:
* How FDA controls Congress, the Courts, and the Executive Branch and others who might be a threat to their resources and growth of power
* How the FDA misuses risk assessment and cost-benefit analysis
* How the FDA’s most recent innovation to keep food safe is fifty years old
* Why food labeling has been a disaster
* How entrepreneurs are remaking foods to be safer and healthier
* How new medical devices will ultimately make nutrition as easy as using a cell phone
* How trying to educate consumers through food labeling has been a public health disasterUltimately, the role of the FDA in the new world of food safety and nutrition must change if the agency is to stay relevant.
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Slim by Design
- By: Brian Wansink
- Narrator: Brian Wansink
- Length: 6 hours 5 minutes
- Publisher: HarperAudio
- Publish date: September 23, 2014
- Language: English
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3.58(801 ratings)
3.58(801 ratings)Regular Price:Try for $0.0021.99 USDIn Slim by Design, leading behavioral economist, food psychologist, and bestselling author Brian Wansink introduces groundbreaking solutions for designing our most common spaces–schools, restaurants, grocery stores, and home kitchens, amongIn Slim by Design, leading behavioral economist, food psychologist, and bestselling author Brian Wansink introduces groundbreaking solutions for designing our most common spaces–schools, restaurants, grocery stores, and home kitchens, among others–in order to make positive changes in how we approach and manage our diets.
Anyone familiar with Wansink’s Mindless Eating knows this is not a typical diet book. Wansink shares his scientific approach to eating, providing insight and information, so we can all make better choices when it comes to food.
The pioneer of the Small Plate Movement, Brian Wansink presents compelling research conducted at the Food and Brand Lab at Cornell University by way of cartoons, drawings, charts, graphs, floor plans, and more. Slim by Design offers innovative ways to make healthy eating mindlessly easy.
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How We Eat
- By: Paco Underhill
- Narrator: Adam Barr
- Length: 7 hours 23 minutes
- Publisher: Simon & Schuster Audio
- Publish date: January 01, 2022
- Language: English
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3.55(267 ratings)
3.55(267 ratings)Regular Price:Try for $0.0017.99 USDAn “eye-opening” (Kirkus Reviews) and timely exploration of how our food–from where it’s grown to how we buy it–is in the midst of a transformation, showing how this is our chance to do better, for us, for our children,An “eye-opening” (Kirkus Reviews) and timely exploration of how our food–from where it’s grown to how we buy it–is in the midst of a transformation, showing how this is our chance to do better, for us, for our children, and for our planet, from a global expert on consumer behavior and bestselling author of Why We Buy.
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Our food system is undergoing a total transformation that impacts how we produce, get, and consume our food. Market researcher and bestselling author Paco Underhill–hailed by the San Francisco Chronicle as “a Sherlock Holmes for retailers”–reveals where our eating and drinking lives are heading in his “delectable” (Michael Gross, New York Times bestselling author of 740 Park) book, How We Eat.
In this upbeat, hopeful, and witty approach, How We Eat reveals the future of food in surprising ways. Go to the heart of New York City where a popular farmer’s market signifies how the city is getting country-fied, or to cool Brooklyn neighborhoods with rooftop farms. Explore the dreaded supermarket parking lot as the hub of innovation for grocery stores’ futures, where they can grow their own food and host community events. Learn how marijuana farmers, who have been using artificial light to grow a crop for years, have developed a playbook so mainstream merchants like Walmart and farmers across the world can grow food in an uncertain future.
Paco Underhill is the expert behind the most prominent brands, consumer habits, and market trends and the author of multiple highly acclaimed books, including Why We Buy. In How We Eat, he shows how food intersects with every major battle we face today, from political and environmental to economic and racial, and invites you to the market to discover more. -
Getting Something to Eat in Jackson
- By: Joseph C. Ewoodzie, Jr.
- Length: 10 hours 21 minutes
- Publisher: Recorded Books, Inc.
- Publish date: October 05, 2021
- Language: English
Regular Price:Try for $0.0024.99 USDA people-driven ethnography that portrays how race, particularly Blackness, is experienced and performed in different socioeconomic contexts in the contemporary urban American South. There once was a time when Black Americans up and down theA people-driven ethnography that portrays how race, particularly Blackness, is experienced and performed in different socioeconomic contexts in the contemporary urban American South.
There once was a time when Black Americans up and down the socioeconomic ladder lived in and around the same neighborhoods. Part of this was a consequence of racially discriminatory federal, state, and city housing policies, such as exclusionary Federal Housing Authority practices and racially restrictive deeds and covenants, which prevented those who had the financial means from living anywhere else. Today, many of these neighborhoods are now centers of concentrated poverty. The ones who are able have left; those who remain do so only with others who are poor like them and are unable to leave. Getting Something to Eat in Jackson, a people-driven ethnography, portrays how race, particularly Blackness, is experienced and performed in different socioeconomic contexts in the contemporary urban American South.
The author argues that Black American life is splintered along class lines, using food and eating as a thread as he is moving through the various socioeconomic groups. This book’s overarching goal is to illustrate that there is a paradox in social mobility for Black Americans. On the one hand, the upwardly mobile enjoy some socioeconomic gains, but they never escape neighborhoods because their very sense of self is tied to Blacks in poverty. On the other hand, the ones who are left behind bear the harshest brunt of nearly all measures of inequality in the country, but they retain the symbolisms of Blackness. The book challenges persistent homogenizations of Blackness, draw out the consequences for continuing to do so, and point to the usefulness of recognizing class variation in Black American life.
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An Original Audiobook Adaptation of Nourishment
- By: Fred Provenza
- Narrator: Fred Provenza
- Length: 10 hours 53 minutes
- Publisher: Chelsea Green
- Publish date: November 10, 2022
- Language: English
Regular Price:Try for $0.0024.99 USD“In Nourishment a wise observer of the land and the animals becomes transformed to learn the meaning of life.”–Temple Grandin **Reflections on feeding body and spirit in a world of change, adapted from the book Nourishment, read“In Nourishment a wise observer of the land and the animals becomes transformed to learn the meaning of life.”–Temple Grandin
**Reflections on feeding body and spirit in a world of change, adapted from the book Nourishment, read by author Fred Provenza**
Animal scientists have long considered domestic livestock to be too dumb to know how to eat right, but the lifetime research of animal behaviorist Fred Provenza and his colleagues has debunked this myth. Their work shows that when given a choice of natural foods, livestock have an astoundingly refined palate, nibbling through the day on as many as fifty kinds of grasses, forbs, and shrubs to meet their nutritional needs with remarkable precision.
In his book Nourishment, Provenza presents his thesis of the wisdom body, a wisdom that links flavor-feedback relationships at a cellular level with biochemically rich foods to meet the body’s nutritional and medicinal needs. Provenza explores the fascinating complexity of these relationships as he raises and answers thought-provoking questions about what we can learn from animals about nutritional wisdom.
On a broader scale, Provenza explores the relationships among facets of complex, poorly understood, ever-changing ecological, social, and economic systems in light of an unpredictable future.
This original audiobook program has been adapted from this groundbreaking research and book.
Praise for Fred Provenza’s Nourishment:
“Nourishment is a conversation between science, culture, and a greater spiritual or cosmological umbrella.”–Montana Public Radio
“Nourishment will change the way you eat and the way you think.”–Mark Schatzker, author of The Dorito Effect
“An absolutely fascinating topic, engagingly written. Fred Provenza will wholly up-end everything you think you know about what you are supposed to eat and why. Nourishment should be the first book read by every student of nutrition.”–Nicolette Hahn Niman, author of Defending Beef
“Once again, Fred Provenza shows he is one of the freshest and most insightful thinkers about the role of herbivores (and omnivorous humans!) in our food and land management systems. His clear evolutionary thinking is matched by his keen powers of observation of ecological interactions. This book is a landmark contribution.”–Gary Paul Nabhan, author of Mesquite and Food from the Radical Center
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Cliff Weitzman
Cliff Weitzman is a dyslexia advocate and the CEO and founder of Speechify, the #1 text-to-speech app in the world, totaling over 100,000 5-star reviews and ranking first place in the App Store for the News & Magazines category. In 2017, Weitzman was named to the Forbes 30 under 30 list for his work making the internet more accessible to people with learning disabilities. Cliff Weitzman has been featured in EdSurge, Inc., PC Mag, Entrepreneur, Mashable, among other leading outlets.
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