Michael Steinberger

The Philosopher in the Valley

Identifying what the Slate wine-columnist author terms an upheaval in French gastronomy due to the economy, this book describes the author's trip to France to investigate a financial crises in the wine industry, endangered artisanal cheeses, and disappearing bistros and brasseries.

Food, Wine, and the End of France

Au Revoir to All That

‘An excellent look at what Palantir does, as well as a fascinating insight into the mind of its eccentric chief executive’ Telegraph Palantir Technologies is the most interesting company in the world – and the most controversial. Palantir builds data integration software: its technology ingests vast quantities of information and quickly identifies patterns, trends and connections that might elude the human eye. Founded in 2003 to help the U.S. government in the war on terrorism – an early investor was the CIA – Palantir is now a $400 billion global colossus whose software is used by major intelligence services (including the Mossad), the U.S. military, the National Health Service in England, and corporate giants like Airbus and BP. From AI to counterterrorism to climate change to immigration to financial fraud to healthcare to the future of warfare, the company is at the nexus of the most critical issues of the twenty-first century. Its billionaire CEO, Alex Karp, is a distinctive figure on the global business scene. A biracial Jew who is also severely dyslexic, Karp has built Palantir into a tech giant despite having no background in either business or computer science. Instead, he’s a trained philosopher who has become known for his strongly held views on a range of issues and for his willingness to grapple with the moral and ethical implications of Palantir’s work. Those questions have taken on added urgency during the Trump era, which has also brought attention to the political activism of Karp’s close friend and Palantir co-founder Peter Thiel. In The Philosopher in the Valley, journalist Michael Steinberger is the first to tell the story of Alex Karp and Palantir from the beginning. Steinberger offers new biographical details and a rich psychological portrait of the man leading one of the world’s most secretive companies. Full of revelations, this is an urgent and insightful book about technological power, the surveillance state and the future we all face.

Alex Karp, Palantir and the Rise of the Surveillance State

France is in a rut, and so is French cuisine. Twenty-five years ago it was hard to have a bad meal in France; now, in some cities and towns, it is a challenge to find a good one. For the first time in the annals of modern cuisine, the most influential chefs and the most talked-about restaurants in the world are not French. Within France, large segments of the wine industry are in crisis, cherished artisanal cheeses are threatened with extinction, and bistros and brasseries are disappearing at an alarming rate. But business is brisk at some establishments: Astonishingly, France has become the second most-profitable market in the world for McDonald's. In an enviable trip through the traditional pleasures of France, Steinberger talks to top chefs-Ducasse, Gagnaire, Bocuse-winemakers, farmers, bakers, and other artisans. He visits the Elysée Palace, interviews the head of McDonald's Europe, marches down a Paris boulevard with Jose Bove, and breaks bread with the editorial director of the powerful and secretive Michelin Guide. He spends hours with some of France's brightest young chefs and winemakers, who are battling to reinvigorate the country's rich culinary heritage. Throughout, Steinberger remains an unabashed and steadfast Francophile, and his own sharp and funny reflections bring empathy to this striking portrait of a cuisine and a country in transition.

A rich, lively book about the upheaval in French gastronomy, set against the backdrop of France’s diminished fortunes as a nation. France is in a rut, and so is French cuisine. Twenty-five years ago it was hard to have a bad meal there; today it’s difficult to find a good one. An unmistakable whiff of decline emanates from its kitchens, and many believe that London, Spain, and New York are more exciting places to eat. Parisian bistros and brasseries are disappearing at an alarming rate; large segments of France’s wine industry are in crisis; many artisanal products are threatened with extinction. But astonishingly, business is good for McDonald’s: France has become its second-most profitable market in the world. How this happened and what is being done to revive the gastronomic arts in France are the questions at the heart of this book. Steinberger meets top chefs, winemakers, farmers, bakers, and other artisans, interviews the head of McDonald’s Europe, marches down a Paris boulevard with "alter-globalization" activist José Bové, and breaks bread with the editorial director of the very powerful and secretive Michelin Guide. The result is a striking portrait of a cuisine and a country in transition.

Michael Steinberger

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