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Published in 1961, What Is History? by historian Edward Hallett Carr discusses history, facts, the bias of historians, science, morality, individuals and society, and moral judgements in history. The book originated in a series of lectures given by Carr in 1961 at the University of Cambridge. The lectures were intended as a broad introduction into the subject of the theory of history and their accessibility resulted in What is History? becoming one of the key texts in the field of historiography. Nevertheless, some of Carr's ideas are contentious, particularly his relativism and his rejection of contingency as an important factor in historical analysis. His work provoked a number of responses, most notably Geoffrey Elton's The Practice of History . Carr was in the process of revising What is History? for a second edition at the time of his death.

Si a lo largo y ancho del globo hay pueblos y culturas que detestan, incluso hasta el límite de la repugnancia, alimentos que para otros son perfectamente aceptables, la definición de «lo bueno» para comer no puede basarse sólo en la pura fisiología de la digestión, sino que debe contar también con las tradiciones gastronómicas de cada pueblo y su cultura alimentaria. En este apasionante estudio, Marvin Harris muestra cómo los alimentos preferidos (buenos para comer) son aquellos que presentan una relación de costes y beneficios prácticos más favorable que los alimentos evitados (malos para comer).