🔖 Pre-Suasion: A Revolutionary Way to Influence and Persuade by Robert Cialdini

Bookmarked Pre-Suasion: A Revolutionary Way to Influence and Persuade (Simon & Schuster, September 6, 2016)
The author of the legendary bestseller Influence, social psychologist Robert Cialdini shines a light on effective persuasion and reveals that the secret doesn’t lie in the message itself, but in the key moment before that message is delivered.

What separates effective communicators from truly successful persuaders? Using the same combination of rigorous scientific research and accessibility that made his Influence an iconic bestseller, Robert Cialdini explains how to capitalize on the essential window of time before you deliver an important message. This “privileged moment for change” prepares people to be receptive to a message before they experience it. Optimal persuasion is achieved only through optimal pre-suasion. In other words, to change “minds” a pre-suader must also change “states of mind.”

His first solo work in over thirty years, Cialdini’s Pre-Suasion draws on his extensive experience as the most cited social psychologist of our time and explains the techniques a person should implement to become a master persuader. Altering a listener’s attitudes, beliefs, or experiences isn’t necessary, says Cialdini—all that’s required is for a communicator to redirect the audience’s focus of attention before a relevant action.

From studies on advertising imagery to treating opiate addiction, from the annual letters of Berkshire Hathaway to the annals of history, Cialdini draws on an array of studies and narratives to outline the specific techniques you can use on online marketing campaigns and even effective wartime propaganda. He illustrates how the artful diversion of attention leads to successful pre-suasion and gets your targeted audience primed and ready to say, “Yes.”

🔖 Confessions of the Pricing Man: How Price Affects Everything by Hermann Simon

Bookmarked Confessions of the Pricing Man: How Price Affects Everything (Springer, 2015)
The world’s foremost expert on pricing strategy shows how this mysterious process works and how to maximize value through pricing to company and customer.

In all walks of life, we constantly make decisions about whether something is worth our money or our time, or try to convince others to part with their money or their time. Price is the place where value and money meet. From the global release of the latest electronic gadget to the bewildering gyrations of oil futures to markdowns at the bargain store, price is the most powerful and pervasive economic force in our day-to-day lives and one of the least understood.

The recipe for successful pricing often sounds like an exotic cocktail, with equal parts psychology, economics, strategy, tools and incentives stirred up together, usually with just enough math to sour the taste. That leads managers to water down the drink with hunches and rules of thumb, or leave out the parts with which they don’t feel comfortable. While this makes for a sweeter drink, it often lacks the punch to have an impact on the customer or on the business.

It doesn’t have to be that way, though, as Hermann Simon illustrates through dozens of stories collected over four decades in the trenches and behind the scenes. A world-renowned speaker on pricing and a trusted advisor to Fortune 500 executives, Simon’s lifelong journey has taken him from rural farmers’ markets, to a distinguished academic career, to a long second career as an entrepreneur and management consultant to companies large and small throughout the world. Along the way, he has learned from Nobel Prize winners and leading management gurus, and helped countless managers and executives use pricing as a way to create new markets, grow their businesses and gain a sustained competitive advantage. He also learned some tough personal lessons about value, how people perceive it, and how people profit from it.

In this engaging and practical narrative, Simon leaves nothing out of the pricing cocktail, but still makes it go down smoothly and leaves you wanting to learn more and do more―as a consumer or as a business person. You will never look at pricing the same way again.

🔖 Linear Operator Theory in Engineering and Science

Bookmarked Linear Operator Theory in Engineering and Science (Springer, 2nd printing 2000 edition (October 4, 2013))
A unique introduction to the theory of linear operators on Hilbert space. The author presents the basic facts of functional analysis in a form suitable for engineers, scientists, and applied mathematicians. Although the Definition-Theorem-Proof format of mathematics is used, careful attention is given to motivation of the material covered and many illustrative examples are presented.

I love Eat This Podcast

Many who follow my blog recently will know that I’ve been binge listening to Jeremy Cherfas‘ wonderful podcast series: Eat This Podcast.

I’m now so many wonderful episodes in, that it was far past time to give something back to Jeremy for the hours of work he’s put in to give me so much entertainment, enjoyment, and even knowledge. So I just made a pledge to support him on Patreon.

If you haven’t been paying attention, Eat This Podcast is a fantastic series on food, but it it uses the “foods we eat to examine and shed light on the lives we lead, from authenticity to zoology”. Food becomes his “vehicle to explore the byways of taste, economics and trade, culture, science, history, archaeology, geography and just about anything else.”

It’s unlike much of anything I’ve seen or followed in the food space for some time. As someone who is a fan of the science of food and fantastic writers like Harold McGee, Herve This, Alton Brown, Tom Standage, Michael Pollan, Nathan Myhrvold, Maxime Bilet, Matt Gross, and Michael Ruhlman (to name only a few), Eat This Podcast is now a must listen for me.

Not only are the episodes always interesting and unique, they’re phenomenally well researched and produced. You’d think he had a massive staff and production support at the level of a news organization like NPR. By way of mentioning NPR, I wanted to highlight the thought, care, and skill he puts into not only the stunning audio quality, but into the selection of underlying photos, musical bumpers, and the links to additional resources he finds along the way.

And if my recommendation isn’t enough, then perhaps knowing that this one person effort has been nominated for the James Beard Award in both 2015 and 2016 may tip the scales?

If you haven’t listened to any of them yet, I highly recommend you take a peek at what he has to offer. You can subscribe, download, and listen to them all for free. If you’re so inclined, I hope you’ll follow my lead and make a pledge to support his work on Patreon as well.

Subscription information:

🎞 Creed (Warner Bros., 2015)

Watched Creed from Warner Bros., November 25, 2015
The former World Heavyweight Champion Rocky Balboa serves as a trainer and mentor to Adonis Johnson, the son of his late friend and former rival Apollo Creed.

Directed by Ryan Coogler. With Michael B. Jordan, Sylvester Stallone, Tessa Thompson, Phylicia Rashad.
An interesting picture, but not nearly as good as I was led to believe it would be. There was some reasonably well created drama, but I far preferred the first in the series as having more heart.  This was better than some of the cheeseball sequels in the middle of the series however and was well written, directed and acted.

Watched on Amazon Prime streaming over Kindle Fire.

🎧 Early agriculture in eastern North America | Eat This Podcast

Listened to Early agriculture in eastern North America from Eat This Podcast
The Fertile Crescent, the Yangtze basin, Meso America, South America: those are the places that spring to mind as birthplaces of agriculture. Evidence is accumulating, however, to strengthen eastern North America’s case for inclusion. Among the sources of evidence, coprolites, or fossil faeces. Fossil human faeces. And among the people gathering the evidence Kris Gremillion, Professor of Anthropology at Ohio State University. She was kind enough to talk to me on the phone, and I made a silly mistake when I recorded it, so please bear with me on the less than stellar quality. I hope the content will see you through. And I’ll try not to let it happen again.
You’ve got to love an episode of a food podcast that starts out with the line:

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🎧 Sugar and salt: Industrial is best | Eat This Podcast

Listened to Sugar and salt: Industrial is best by Jeremy Cherfas from Eat This Podcast

Henry Hobhouse’s book Seeds of Change: Five Plants That Transformed Mankind (now six, with the addition of cacao) contains the remarkable fact that at the height of the slave trade a single teaspoon of sugar cost six minutes of a man’s life to produce. Reason enough to cheer the abolition of slavery, I suppose. But that doesn’t mean that everything is sweetness and light in the business of sugar. Or salt. A photo gallery in The Big Picture made that very clear, and inspired Rachel Laudan, a food historian, to write in praise of industrial salt and sugar.

Sugar and salt: Industrial is bestSubscribe: iTunes | Android | RSS | More Support this podcast: on Patreon

🎧 Early agriculture in eastern North America | Eat This Podcast

Listened to Early agriculture in eastern North America by Jeremy Cherfas from Eat This Podcast
The Fertile Crescent, the Yangtze basin, Meso America, South America: those are the places that spring to mind as birthplaces of agriculture. Evidence is accumulating, however, to strengthen eastern North America’s case for inclusion. Among the sources of evidence, coprolites, or fossil faeces. Fossil human faeces. And among the people gathering the evidence Kris Gremillion, Professor of Anthropology at Ohio State University. She was kind enough to talk to me on the phone, and I made a silly mistake when I recorded it, so please bear with me on the less than stellar quality. I hope the content will see you through. And I’ll try not to let it happen again.

coprolite research
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This is the great kind of stuff more food shows should be covering!

🎧 Sugar and salt: Industrial is best | Eat This Podcast

Listened to Sugar and salt: Industrial is best by Jeremy Cherfas from Eat This Podcast

Henry Hobhouse’s book Seeds of Change: Five Plants That Transformed Mankind (now six, with the addition of cacao) contains the remarkable fact that at the height of the slave trade a single teaspoon of sugar cost six minutes of a man’s life to produce. Reason enough to cheer the abolition of slavery, I suppose. But that doesn’t mean that everything is sweetness and light in the business of sugar. Or salt. A photo gallery in The Big Picture made that very clear, and inspired Rachel Laudan, a food historian, to write in praise of industrial salt and sugar.

Industrial food processing sketch

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We often don’t know how lucky we are to live in the modern highly linked world. The concept of industrialized foods like salt and sugar and their prior histories will certainly bring our situation into high relief. The history here and its broad effects could certainly be fit into the broader category of big history as well.