Tipping Point author Malcolm Gladwell gets inside the food industry s pursuit of the perfect
spaghetti sauce -- and makes a larger argument about the nature of choice and happiness.
Malcolm Gladwell searches for the counterintuitive in what we all take to be the mundane: cookies,
sneakers, pasta sauce. A New Yorker staff writer since 1996, he visits obscure laboratories and
infomercial set kitchens as often as the hangouts of freelance cool-hunters -- a sort of pop-R D
gumshoe -- and for that has become a star lecturer and bestselling author.
Sparkling with curiosity, undaunted by difficult research yet an eloquent, accessible writer , his
work uncovers truths hidden in strange data. His always-delightful blog tackles topics from serial
killers to steroids in sports, while provocative recent work in the New Yorker sheds new light on
the Flynn effect -- the decades-spanning rise in I.Q. scores.
Gladwell has written two books. The Tipping Point, which began as a New Yorker piece, applies the
principles of epidemiology to crime and sneaker sales , while Blink examines the unconscious
processes that allow the mind to thin slice reality -- and make decisions in the blink of an eye.
A third book is forthcoming.
Pure Gladwell: cutting through conventional wisdom to define a new way of understanding how
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