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Une petite histoire de l'alimentation francaise

A short history of French food


V. Bellemain, K. Boquet, T. Galichet, K. Gouello, A. Martin, D. Nairaud, J. Poulain

Edition 2017

To mark its 30th anniversary, the National Food Council interviewed the players who have contributed to its history. Some opted to write a reflective account of their experience. Others produced a theoretical assessment of their disciplines. These different angles of approach identify what makes heritage and the contribution of the National Food Council to the public food policies and actions.

 

You can download the ePub either consult the directly on-line interactive frieze.


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Terres singulières

Singular lands

Fifteen remarkable places across the world


M. Caroff

Edition 2017

Do singular, strange or unknown lands still exist? The American canyons, Iceland, the Apennine Mountains from behind the clouds, Nazca, the Sultanate of Oman, Santorin, Transylvania, Yellowstone and so on. This book lists a selection of international geological sites, some of them famous, others more unexpected, all surprising, which illustrate the main specialities of Earth sciences.


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Construire des politiques alimentaires urbaines

Construire des politiques alimentaires urbaines

Concepts et démarches


C. Brand , N. Bricas, D. Conaré , B. Daviron, J. Debru , L. Michel , C. Soulard

Edition 2017

Cet ouvrage décrit les cadres conceptuels existants pour une démarche d’analyse des politiques alimentaires urbaines, au croisement des concepts de système alimentaire et de ville durable. Il constitue une base de travail pour identifier des questions de recherche, en relation avec les initiatives des gouvernements locaux urbains, au Nord et au Sud.


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Can man accept his limitations?

Can man accept his limitations?


G. Boeuf, B. Swynghedauw, J. Toussaint, S. Royal

Edition 2017

The effects of climate change are juxtaposed with the direct damage to the environment, for all living species. Are we going to be able to react in time? In the continuity of the work "Can man adapt to himself?", the most renowned French scientific experts give their opinions on our adaptation capacities and limitations in relation to current and future global changes. Among the main resistance factors, biological factors are considered in the same light as demographic, economic, social and psychological conditions. The positioning of the human species in its ecosystems is the question raised.


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Agricultural and food processing

Agricultural and food processing

Between ecology and capitalism


G. Allaire, B. Daviron

Edition 2017

This work provides a synthesis of recent research on the evolution of agriculture and food in a capitalist system. It is based on approaches not well-known in France such as international political economy and ecological economy.

It studies agricultural processing in terms of ecology, history and geopolitics and traces specific aspects of agriculture and food in the 21st century. Lastly, it proposes theoretical approaches with a view to renewing the agricultural economy.


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Les legumineuses pour des systemes agricoles et alimentaires

Legumes for Sustainable Agricultural and Food Systems


A. Schneider, C. Huyghe

Edition 2015

What do we know about inputs and potential of legumes in terms of the sustainability of agricultural and food systems? How can they be used to reduce the damage and maximise the benefits for the environment, agriculture and man? This reference work fuels the reflection on protein sources, nitrogen management in France and the relationship between legumes and sustainability.


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Les sols et la vie souterraine

Soils and underground life

Major agro-ecological challenges


J. Briat, D. Job

Edition 2017

Soil composition, functioning and health are influenced by the physical and chemical properties of soils, interactions between plants, soil-dwelling micro-organisms and fauna. This work presents recent advances in this knowledge to support and encourage the development of agro-ecological practices.


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De l'œnologie à la viticulture

From winemaking to viticulture


A. Carbonneau , J. Escudier , P. Mauguin

Edition 2017

A richly illustrated book giving a complete overview of viticulture and wine: growing conditions of vines, wine components and microbiology, winemaking methods, processing and bottling of wine, the wine production sector in France, wine tasting and sensory analysis and other vine products. Special attention is paid to high-end products (Champagne, Cognac), wine and cooking, wine-producing countries, wine consumption around the world and in France and the health benefits of wine.


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Forage Crops

Forage Crops


H. Klein, G. Rippstein, J. Huguenin, B. Toutain, H. Guerin, D. Louppe

Edition 2014

Tropical forage crops used to feed the livestock are of crucial important in the sustainable development of hot regions. The first part of this work is intended to guide the choice of forage plants and their crops (diversity of forage plants and their uses based on environments and livestock systems). The second focuses on the growing and management of forage crops (production techniques from planting to harvesting the crops). The challenges of woody forage, production of forage seed and the economics of forage production are also addressed. A CD-ROM presents case studies, illustrations and sheets for each plant.


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Learn to Innovate in an Uncertain World

Learn to Innovate in an Uncertain World

Design the Future of Agriculture and Food


É. Coudel, H. Devautour, C. Soulard, G. Faure, B. Hubert

Edition 2012

Urged on by new expectations of society, key rural players experiment with different agricultural and food systems, showing proof of creativity and stubbornness faced with the ever-dominant mass production.But what type of sustainable development are societies seeking? How do we choose the innovations to achieve it? What role can research and public policies play to support the emergence of these innovations?


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