Hardly a week passes without some high-profile court case that features intellectual property at its center. But how did the belief that one could own an idea come about? And how did that belief change the way humankind lives and works?

William Rosen, author of Justinian's Flea, seeks to answer these questions and more with The Most Powerful Idea in the World. A lively and passionate study of the engineering and scientific breakthroughs that led to the steam engine, this book argues that the very notion of intellectual property drove not only the invention of the steam engine but also the entire Industrial Revolution: history’s first sustained era of economic improvement. To do so, Rosen conjures up an eccentric cast of characters, including the legal philosophers who enabled most the inventive society in millennia, and the scientists and inventors—Thomas Newcomen, Robert Boyle, and James Watt—who helped to create and perfect the steam engine over the centuries. With wit and wide-ranging curiosity, Rosen explores the power of creativity, capital, and collaboration in the brilliant engineering of the steam engine and how this power source, which fueled factories, ships, and railroads, changed human history.   

Deeply informative and never dull, Rosen's account of one of the most important inventions made by humans is a rollicking ride through history, with careful scholarship and fast-paced prose in equal measure.

Recovering the Life and Influence of the “Mother of American Cooking,” the Woman Who Changed the Way We Learn How to Prepare Meals

In Philadelphia during the first decades of the nineteenth century, a widow, Mrs. Elizabeth Goodfellow, ran a popular bakery and sweet shop. In addition to catering to Philadelphia’s wealthy families and a reputation of having the finest desserts and sweet dishes in the young country, her business stood out from every other establishment in another way: she ran a small school to learn the art of cooking, the first of its kind in America. Despite her fame—references to her cooking as a benchmark abound in the literature of the period—we know very little about who she was. Since she did not keep a journal and never published any of her recipes, we have to rely on her students, most notably Eliza Leslie, who fortunately recorded many of Goodfellow’s creations and techniques. Goodfellow is known to have made the first lemon meringue pie and for popularizing regional foods, such as Indian (corn) meal. Her students also recall that Mrs. Goodfellow stressed using simple wholesome ingredients that were locally grown, presaging modern culinary fashion.

By assembling the many parts of this puzzle from old recipe books, advertisements, letters, diaries, genealogical records, and other primary sources, researcher and writer Becky Diamond has been able to provide a more complete portrait of this influential figure in cooking history. Mrs. Goodfellow: The Story of America’s First Cooking School begins with what we know about Elizabeth Goodfellow—where she was born, her husbands, her children, where her shop was located. We then travel back in time to discover the kinds of foods that would have been available to Goodfellow and how she may have used them. The book next turns to the rise of both commercial eating establishements and books of recipes. From here, the author explains the rapid expansion of cooking schools, such as the New York Cooking Academy and the Boston Cooking School, made famous through its association with Fannie Farmer, and ends with a discussion of the role of celebrity chefs. Thoroughly researched and including a range of authentic recipes, Mrs. Goodfellow is a delicious exploration of the life and legacy of one of America’s most influential cooks.