Wolff's book defends the Kantian idea of a "general logic" whose principles underlie special systems of deductive logic. It thus undermines "logical pluralism," which tolerates the co-existence of divergent systems of modern logic without asking for consistent common principles. Part I of Wolff’s book identifies the formal language in which the most general principles of logic must be expressed. This language turns out to be a version of syllogistic language already used by Aristotle. The universal validity of logical principles, as well as the translatability of other logical languages into this language, are shown to depend only on the meanings of its logical vocabulary. Part II of the book answers the metalogical question concerning the deductive relation between general logic and special logical systems, which also have their own (less general) principles. This part identifies the rules according to which logical rules can be derived from principles. The main result of the book is that the highest principles of logic and metalogics are provided by the syllogistic, when properly understood.

In this unique volume, some of today's most eminent political philosophers examine the thought of John Rawls, focusing in particular on his most recent work. These original essays explore diverse issues, including the problem of pluralism, the relationship between constitutive commitment and liberal institutions, just treatment of dissident minorities, the constitutional implications of liberalism, international relations, and the structure of international law. The first comprehensive study of Rawls's recent work, The Idea of Political Liberalism will be indispensable for political philosophers and theorists interested in contemporary political thought.

This comprehensive volume contains many of the most important texts in western political and social thought from the sixteenth to the end of the nineteenth centuries. A number of key works, including Machiavelli's The Prince, Locke's Second Treatise, and Rousseau's The Social Contract, are included in their entirety. Alongside these central readings are a diverse range of texts from authors such as Mary Wollstonecraft, Sojourner Truth, and Henry David Thoreau. The editors have made every effort to include translations that are both readable and reliable. Each selection has been painstakingly annotated, and each figure is given a substantial introduction highlighting his or her major contributions within the tradition. The result is a ground-breaking anthology with unparalleled pedagogical benefits.

This volume features a careful selection of major works in political and social philosophy from ancient times through to the present. Every reading has been painstakingly annotated, and each figure is given a substantial introduction highlighting his or her major contribution to the tradition. The anthology offers both depth and breadth in its selection of material by central figures, while also representing other currents of political thought. Thirty-two authors are represented, including fourteen from the 20th century. The editors have made every effort to include translations that are both readable and reliable. In order to ensure the highest standards of accuracy and accessibility, the editors have consulted dozens of leading academics during the course of the volume's development (many of whom have contributed introductory material as well as advice). The result is an anthology with unparalleled pedagogical benefits; The Broadview Anthology of Social and Political Thought sets the new standard for social and political philosophy instruction.

In 1976, Clark Wolf ran a little cheese shop at the base of Nob Hill in San Francisco; in 1980 he became the manager of the San Francisco branch of the legendary Oakville Grocery. While the rest of America was on the verge of a decade of a morbid fear of butterfat, Wolf was looking for a source of local fresh mozzarella and newly devoted to the joys of rice flour-rubbed teleme and four-year-old Wisconsin cheddar. Today, we are all knee-deep in bocconcini and fresh goat cheese, and Wolf is a restaurant and food consultant. But glorious cheese, particularly American cheese, is still his passion.

In "American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them," Wolf gives us an in-depth look at the art and craft of cheese across the United States, and documents in words and beautiful black-and-white photographs the story of the talented and committed women and men who create this dairy ambrosia. He shares his expertise (with a touch of attitude) on how cheese is made, how to store it, and how to serve and enjoy it. Dividing the country into sections -- The Northeast and New England, The South, The Middle West, The Wild West -- he explores the cheese-making communities, discussing the kind of cheeses that are specific to each of the four sections of the country and profiling dozens of the most accomplished cheesemakers, from well-known national brands to the creators of small-batch, hand-crafted rarities. Each profile lists the kinds of cheeses available and contact information for producers and farms. At the end of each regional section is a selection of delectable recipes that showcase the best cheese of that area, from A Perfect Pimento Cheese of the American South to Blue Cheese Pralines from the Grand Hotel on Mackinac Island in Michigan.