CUP Web site

RSS Feed

New Books

Author Interviews

Author Events

Keep track of new CUP book releases:

For media inquiries, please contact our
publicity department

CUP Authors Blogs and Sites

American Society of Magazine Editors

Roy Harris / Pulitzer's Gold

Natalie Berkowitz / Winealicious

Leonard Cassuto

Mike Chasar / Poetry and Popular Culture

Erica Chenoweth / "Rational Insurgent"

Juan Cole

Jenny Davidson / "Light Reading"

Faisal Devji

William Duggan

James Fleming / Atmosphere: Air, Weather, and Climate History Blog

David Harvey

Paul Harvey / "Religion in American History"

Bruce Hoffman

Alexander Huang

David K. Hurst / The New Ecology of Leadership

Jameel Jaffer and Amrit Singh

Geoffrey Kabat / "Hyping Health Risks"

Grzegorz W. Kolodko / "Truth, Errors, and Lies"

Jerelle Kraus

Julia Kristeva

Michael LaSala / Gay and Lesbian Well-Being (Psychology Today)

David Leibow / The College Shrink

Marc Lynch / "Abu Aardvark"

S. J. Marshall

Michael Mauboussin

Noelle McAfee

The Measure of America

Philip Napoli / Audience Evolution

Paul Offit

Frederick Douglass Opie / Food as a Lens

Jeffrey Perry

Mari Ruti / The Juicy Bits

Marian Ronan

Michael Sledge

Jacqueline Stevens / States without Nations

Ted Striphas / The Late Age of Print

Charles Strozier / 9/11 after Ten Years

Hervé This

Alan Wallace

James Igoe Walsh / Back Channels

Xiaoming Wang

Santiago Zabala

Press Blogs


University of Akron

University of Alberta

American Management Association

Baylor University

Beacon Broadside

University of California

Cambridge University Press

University of Chicago

Cork University

Duke University

University of Florida

Fordham University Press

Georgetown University

University of Georgia

Harvard University

Harvard Educational Publishing Group

University of Hawaii

Hyperbole Books

University of Illinois

Island Press

Indiana University

Johns Hopkins University

University of Kentucky

Louisiana State University

McGill-Queens University Press

Mercer University

University of Michigan

University of Minnesota

Minnesota Historical Society

University of Mississippi

University of Missouri


University of Nebraska

University Press of New England

University of North Carolina

University Press of North Georgia

NYU / From the Square

University of Oklahoma

Oregon State University

University of Ottawa

Oxford University

Penn State University

University of Pennsylvania

Princeton University

Stanford University

University of Sydney

University of Syracuse

Temple University

University of Texas

Texas A&M University

University of Toronto

University of Virginia

Wilfrid Laurier University

Yale University

Archive for the 'Quiz' Category

Friday, February 10th, 2017

Fact or Fiction: how much do you know about the future of the US economy?

Building the New American Economy

This week, our featured book is Building the New American Economy: Smart, Fair, and Sustainable, by Jeffrey D. Sachs, with a foreword by Bernie Sanders. For the final day of the week’s feature, we are happy to present a quiz, based on Building the New American Economy, that tests your knowledge of the present and future of the American economy.

Thursday, January 26th, 2017

How Much Do You Know About Corporate Strategy?

If You're in a Dogfight, Become a Cat!

“Cats are a different breed of animal—clever, solitary hunters who are more inclined to explore new territory and to redefine the game on their own terms than to engage with the pack in a no-win dogfight. Cats are agile and innovative, and seek their prey (customers) with tactics that dogs cannot easily replicate.” — Leonard Sherman

This week, our featured book is If You’re in a Dogfight, Become a Cat!: Strategies for Long-Term Growth, by Leonard Sherman. Today, we are happy to present a quiz on corporate strategy, with information pulled from the many case studies in If You’re in a Dogfight, Become a Cat!.

Don’t forget to enter our book giveaway for a chance to win a copy of If You’re in a Dogfight, Become a Cat!.

Monday, September 29th, 2014

Flying Dinosaurs Challenge

Flying Dinosaurs, John Pickrell

How much do YOU know about flying dinosaurs? John Pickrell, author of Flying Dinosaurs: How Fearsome Reptiles Became Birds, has created a challenge which will help you gauge your current knowledge and will teach you some fascinating facts about the deep connections between dinosaurs and modern birds. Take the challenge below, and let us know how you did in the comment section!

Tuesday, April 16th, 2013

William Logan Poetry Criticism Quiz Answers

Our Savage Art

Columbia University Press has had the privilege of publishing two volumes of critical essays by the poet and critic William Logan, Our Savage Age: Poetry and the Civil Tongue and The Undiscovered Country: Poetry in the Age of Tin. As a critic, Logan is perhaps best known for his sharp wit and his willingness to express dissatisfaction with a poet or a volume of poetry.

Last Friday, we posted a twelve-question quiz. We collected twelve quotes by Logan about twelve different poets, removed the poets’ names, and asked readers to guess which poet Logan was talking about in each. Here are the correct answers:

1. Maxine Kumin

2. Sylvia Plath

3. Anne Carson

4. Billy Collins

5. Robert Frost

6. Hart Crane

7. Ted Kooser

8. Robert Hass

9. Geoffrey Hill

10. Sharon Olds

11. Robert Pinsky

12. Elizabeth Spires

Thanks to all those who participated! We had an impressive number of people get all twelve answers! We’ll be randomly selecting our winner from that group and notifying that person via email.

Friday, April 12th, 2013

William Logan Poetry Criticism Quiz

Our Savage Art

Today is the final day of our week-long focus on poetry (today is also the final day of our National Poetry Month book giveaway; be sure to enter by 1 PM today for a chance to win six excellent volumes of poetry!), and we thought we would finish our poetry week with a fun quiz! Columbia University Press has had the privilege of publishing two volumes of critical essays by the poet and critic William Logan, Our Savage Age: Poetry and the Civil Tongue and The Undiscovered Country: Poetry in the Age of Tin. As a critic, Logan is perhaps best known for his sharp wit and his willingness to express dissatisfaction with a poet or a volume of poetry.

We’ve collected twelve of Logan’s best one-liners (or, more accurately, several-liners) and removed the names of the poets, poems, and volumes of poetry mentioned there-in. How many names of the poets Logan discusses can you guess? Email your answers to lf2413@columbia.edu by 1 PM, Tuesday, April 16. We’ll grade the responses, and the entry with the most correct answers will win a copy of William Logan’s Our Savage Art and The Undiscovered Country! The contest is now closed.

Update: Check here for the answers to the quiz!

Tuesday, January 31st, 2012

The Kitchen as Laboratory Quiz

The Kitchen as LaboratorySure you love a great grilled cheese sandwich but do you know the science behind what distinguishes a good from a bad sandwich? Test your knowledge of the science and psychology with this quiz based on The Kitchen as Laboratory: Reflections on the Science of Food and Cooking, edited by Cesar Vega, Job Ubbink, and Erik van der Linden.

Click here for the answers.

1. What is the ideal pH for a good melting cheese in a grilled cheese sandwich?
a)    ~0–2.6
b)    ~2.7–3.4
c)    ~5.3–5.5
d)    ~6.8–7.0

2. The crunchy sound of an apple being bitten into is mostly transmitted:
a)    through airwaves
b)    through the skull
c)    through scent
d)    through touch

3. When onions are cooked to a dark color—resulting in a smooth texture, a sweet taste, and an intense scent—this is due to a chemical reaction known as the:
a)    tenderizer
b)    onion tears
c)    onion discoloration
d)    Maillard reaction

4. The ideal temperature range for the Maillard reaction to occur is:
a)    0–32ºF (–17–0ºC)
b)    90–98.6ºF (32–37ºC)
c)    113–158ºF (45–70ºC)
d)    230–340ºF (110–170ºC)

5. What term is used to describe the swelling of granules and an increase in viscosity when starch is heated with water?
a)    gelatinization
b)    freezing point
c)    boiling point
d)    foaming


Tuesday, October 12th, 2010

New York City, Questions, Oddities, and History

When Did the Statue of Liberty Turn Green?Every year the librarians at the New-York Historical Society Library field thousands of questions from patrons. In When Did the Statue of Liberty Turn Green? 102 of the most compelling questions are collected and answered. These questions illuminate New York’s  history and the various facets of the city from its politics and sports to its oddities and extraordinary residents. Take the quiz below and find out how well you know the history of New York City.

Click here for the answers.

1. What famous statesman founded the New York Post?
a. George Washington
b. Alexander Hamilton
c. Rudolph Giuliani
d. Andrew Carnegie

2. Where did the name “Manhattan” come from?
a. Native Americans
b. Henry Hudson
c. Dutch West India Company
d. Queen Isabella of Spain

3. What was the “Massacre Opera House”?
a. a theater
b. a play
c. a famous opera singer’s residence
d. a haunted house


Friday, August 13th, 2010

Test Your Knowledge of Herve This’s Kitchen Mysteries

Kitchen Mysteries by Herve ThisFrom the past to the cutting edge. Earlier this week we tested readers on the history of food with a quiz based on Cheese, Pears, and History in a Proverb. Today we offer a quiz based on Herve This’s: Kitchen Mysteries: Revealing the Science of Cooking , which is now available in paperback. Find out how well you know the scientific principles involved in cooking and storing food.

(Click here for the answers)


1. The microwave is least suited for preparing which food?
a) Chicken
b) Carmel
c) Soufflé
d) Fish

2. Which fruit yields the best jam?
a) Strawberries
b) Blackberries
c) Grapes
d) Apricots

3. What is the secret to combining tea and milk?
a) Add milk to hot water, then add tea
b) Add milk to tea after letting it steep for a few seconds
c) Pour milk first, then add hot tea
d) Add milk to tea after letting it steep for a few minutes

4. Where is the best place to store a banana?
a) On the counter
b) In the refrigerator
c) In the freezer
d) Outdoors if the temperature is below 50 degrees

5. In bread-making, flour how old makes the best bread?
a) A year
b) 2 months
c) 1 week
d) A couple days


Wednesday, August 11th, 2010

Cheese, Pears & History in a Proverb — A Quiz

Massimon Montanari“Do not let the peasant know how good cheese is with pears.”– an Italian proverb

In Cheese, Pears, and History in a Proverb Massimo Montanari explores the background of this common Italian proverb still in use today. Along the way we discover why the diets of medieval monks were so influential in their time; who was allowed to eat pears, and who wasn’t; how cheese and pears came to be eaten together; when “rustic food” became fashionable; how your temperament of hot, cold, wet, or dry determined your meal choices; and when we first became connoisseurs of “good taste.”

The following is a quiz based on the history in Montanari’s book (Click here for the answers):

1. Until the seventeenth century, doctors believed that everything was reduced to the four elements of the universe–hot, cold, moist, and dry–and that medical ailments were cured by eating foods to counteract your out-of-balance elements. Who codified this system?
a. Dr. Spock
b. Hippocrates
c. Galen
d. Julius Caesar

2. In the middle ages certain foods were believed to dispose the stomach to receive the foods that came afterwards—hence aperitif from aprire, “to open” or to conclude a meal with foods noted for their sealing qualities to aid in digestion. Which of these foods was almost always served at the end of a meal to seal the stomach and prevent indigestion?
a. cherries
b. bread
c. chocolate
d. cheese

3. People were obsessed with social class in medieval culture and food was a primary way of distinguishing oneself. Cheese was to be eaten as a main dish only by the peasantry because, coming from beasts of the land, it was considered a low-status food. Pears, on the other hand, grow on trees. Following this logic, who was allowed to eat pears?
a. nobility
b. the king and queen
c. pilots
d. birds

4. Monks, and religious orders in general, were neither of the peasantry nor of the nobility. As a sort of mediating space between the two, foods forbidden to one class or the other could meet and intermingle in religious settings. As the Catholic Church became stricter about the renunciation of meat on holy days and Lent, what food came to replace meat in the monastic diet and then spread into other classes from there?
a. Fish
b. Eggs
c. Cheese
d. All of the above