New Books in Science

Since the dawn of our species, people all over the world have gazed in awe at the night sky. But for all the beauty and wonder of the stars, when we look with just our eyes we are seeing and appreciating only a tiny fraction of the Universe. What does the cosmos have in store for us beyond the phenomena we can see, from black holes to supernovas? How different does the invisible Universe look from the home we thought we knew? In The Invisible Universe: Why There's More to Reality than Meets the Eye (Simon and Schuster, 2021) Dr Matt Bothwell takes us on a journey through the full spectrum of light and beyond, revealing what we have learned about the mysteries of the Universe.This book is a guide to the ninety-nine per cent of cosmic reality we can’t see – the Universe that is hidden, right in front of our eyes. It is also the endpoint of a scientific detective story thousands of years in the telling. It is a tour through our Invisible Universe.
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A compelling insight into how our imagination works, based on the latest scientific research.

People often think of imagination as something used only in creative endeavours. In fact, we use imagination constantly as we reminisce, anticipate, plan, daydream, read, create imagined worlds. The truth is we live in the here and now much less than we tend to think. Imagination isn't the exception in our daily lives; it's our default setting. Yet only now are we beginning to understand exactly how it works.From hallucination to sleepwalking, from REM sleep to delusions, neurologist Adam Zeman brilliantly guides us through the latest scientific studies in the world of the imagination. In The Shape of Things Unseen: A New Science of Imagination (Bloomsbury, 2025), he draws on research in neuroscience, the study of human origins and child development to show how the human brain is above all else a creative, imaginative organ – and that we have evolved to share what we imagine.Our brains behave in strikingly similar ways when we observe, remember, imagine or act. Imagine looking at a cube and your eye will trace the contours of the cube as if you were actually seeing it. Yet it turns out that people differ hugely in their imaginative experience. Some people lack sensory imagery altogether – they would be unable to picture their family if asked to – but still lead fulfilling, even highly creative, lives.From how we visualise to how we understand the minds of others, from the benefits of play to mental disorders, The Shape of Things Unseen dazzles and delights. It is an essential guide to the latest discoveries about the workings of the human mind.
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Naming new discoveries is central to science, and for centuries, Latin dominated this process. The resulting terminology still shapes modern science, yet the influences behind its creation have remained largely unexplored. Naming New Things and Concepts in Early Modern Science: The Case of Natural History (Cambridge University Press, 2026) by Dr. Dominik Berrens is the first comprehensive exploration of how modern scientific terminology took shape during the early modern period. Far from being the product of individual scientists or institutions, the development of this terminology emerged over several centuries, involving a remarkably diverse range of contributors. In particular, the process was often influenced by factors unrelated to science itself – such as the appeal of certain linguistic forms or even sheer coincidence – revealing the unexpected and sometimes arbitrary forces behind the creation of technical terms.

This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda’s interviews on New Books with Miranda Melcher, wherever you get your podcasts.
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The Origins of the New (Princeton University Press, 2026) presents a revolutionary approach to evolutionary success in all realms of life. In this groundbreaking book, Douglas Erwin takes readers on a dazzling excursion across science and history to explore how evolution generates new and enduring features in biology, culture, and technology.Erwin begins by tracing how thinkers from Darwin’s time to the present day have sought to discover the driving mechanisms of evolutionary novelty. He then lays out compelling empirical evidence for separating novelty from innovation, showing that novelty involves the emergence of unique characteristics, while innovation concerns the success of those characteristics over time. Erwin develops a unifying conceptual framework for these powerful dynamics, demonstrating how they have shaped everything from the evolution of avian feathers and flight to the creation of human language and the breathtaking advances in digital computing we’re witnessing today.A landmark work that redefines our understanding of the changes happening all around us, The Origins of the New reveals how the forces of novelty and innovation are the same across nature and culture, continually producing new forms and refashioning the world as we know it.

Our guest is doctor Doug Erwin, who is an independent researcher at the Santa Fe Institute, after retiring as Senior Scientist and Curator of Paleobiology at the National Museum of Natural History of the Smithsonian Institution.

Our host is Eleonora Mattiacci, an Associate Professor of Political Science at Amherst College. She is the author of "Volatile States in International Politics" (Oxford University Press, 2023).
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Food Chemistry in Small Bites takes readers on an up-close scientific journey through the transformation of food when meals are prepared. Organized in bite-size, digestible units, this innovative text introduces students to food's molecular makeup as well as the perception of food by the five senses. Using familiar foods as examples, it explores what happens to ingredients when heated, cooled, or treated and also considers what happens when materials that don't naturally mix are forced to do so.

With informative, full-color renderings and a hands-on lab section, the book encourages students to think like scientists while preparing delicious dishes. Readers will formulate hypotheses as to why certain foods taste hot despite being at room temperature, why milk separates into curds and whey when lemon is added, and other ordinary but chemically complex phenomena. This book also importantly challenges readers to think critically about the future of food in the face of a warming planet.

Patricia B. O'Hara is the Amanda and Lisa Cross Professor of Chemistry, Biochemistry, and Biophysics at Amherst College, coauthor of The Chemical Story of Olive Oil, and author of numerous scholarly research publications.

Melek Firat Altay is a trained musician and neurobiologist, currently a postdoctoral scholar at Stanford University.
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