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Food and human nutrition



Vivons la ville autrement

Vivons la ville autrement

Des villes durables où il fait bon vivre au quotidien


M. Musy, L. Estival, P. Picq

Edition 2017

Les villes du futur ressembleront-elles au paradis sur Terre, assurant bien-être et santé à tous les citadins ? La question peut surprendre. Pourtant de Zurich à Tokyo, en passant par Nantes ou Lyon, chercheurs, entreprises et simples citoyens travaillent main dans la main pour inventer les métropoles du futur où il fait bon vivre… Grâce au concours d’une douzaine d’experts, cet ouvrage – ni écolo béat ni techniciste aveugle – explore les mutations en cours en pointant les avancées comme les limites.

 

Consulter la préface de Pascal Picq

 


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Un défi pour la planète

A challenge for the planet

Discover how they’re already transforming our daily lives


P. Caron, J. Châtaigner

Edition 2017

“Transforming lives while preserving the planet” is the aim of the 17 sustainable development goals (SDGs), the global framework for action adopted by all UN member states in September 2015. A critical analysis of each of these objectives, their interactions as well as the contradictions inherent in them.


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Un ocean de promesses

A challenge for the planet

Discover how they’re already transforming our daily lives


P. Goulletquer, A. Joseph, P. Poupon

Edition 2017

“Transforming lives while preserving the planet” is the aim of the 17 sustainable development goals (SDGs), the global framework for action adopted by all UN member states in September 2015. A critical analysis of each of these objectives, their interactions as well as the contradictions inherent in them.

 

Consult Philippe Poupon 's foreword


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L'alimentation des enfants racontée aux parents

Children's diet told to the parents

Fifteen remarkable places across the world


S. Nicklaus, J. Desessard

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 special features of Earth science.


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Et si on mangeait local ?

And if we were to eat locally?

What are short food supply chains going to change in my everyday life


P. Philipon, Y. Chiffoleau, F. Wallet, N. Hulot

Edition 2017

For the past fifteen years or so, the “short supply chains” in marketing food products are reappearing extensively in France. Helped by food crises, today's consumers want to know where their food comes from and how it has been produced. The book answers clearly practical questions raised - where can I find these products? Are they more expensive, do they taste better? What is the difference between an AMAP (association supporting small farming) and a farm shop? What is the environmental impact? Eat locally: ultimately, is this or is this not a “good idea”?

 

Consult Nicolas Hulot's foreword


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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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Les huîtres

Oysters

60 keys to understanding


M. Lescroart

Edition 2017

Flat or cupped, oysters are a prominent feature in French gastronomy and coastal trade. From farming methods to the various French “crus” and classifications, from its natural history to its history plain and simple, this book explores the oyster in just 60 questions. How are oysters farmed? How is the quality monitored? How do you eat them?

Between science and technique, nature and culture, there’s a wealth of information here for foodies and sea enthusiasts!


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La dépendance alimentaire de l’Afrique du Nord et du Moyen-Orient à l’horizon 2050

Food dependency in North Africa and soon, the Middle East 2050


B. Schmitt, C. Le Mouël

Edition 2017

North Africa and the Middle East are marked by their growing dependency on agricultural imports. This dependency is said to rise globally and reach extreme levels, particularly under increased climate change. This publication examines the future of the agricultural and food systems in these regions circa 2050, using various scenarios arising out of demand for food supply.


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Les oeufs

Eggs

60 keys to understanding


F. Baron, C. Guérin-Dubiard, F. Nau

Edition 2017

How do hens make their eggs? How can you tell if an egg is fresh? Are eggs a fatty food? Is powdered egg still really egg? What do the codes mean on shop-bought eggs? This book covers everything egg-related, from raising hens to what’s on our plate. Learn about egg biology and physiology, their nutritional properties, industrial egg production and processing eggs into other products or for non-food use. The book also gives storage and consumption advice along with tips on rearing your own hens for those that dream of having their own henhouse. Some myths about eggs are busted too.


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La chaîne du froid

The Cold Chain

60 keys to understanding


E. Derens-Bertheau, A. Delahaye , L. Fournaison , D. Leducq , F. Ndoye , V. Osswald

Edition 2017

This widely-accessible book gives in-depth knowledge on refrigeration, its daily uses and its impact on the environment. Learn about the science behind artificial refrigeration and the cold chain from the product producer to the end-user. This book also features invaluable tips for preserving the organoleptic quality of food in our refrigerators.


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