Food and human nutrition

From the saga of major industrial brewing groups to the microbreweries, from Gaulish ale to Irish Guinness, from English stout to Burkina dolo, from traditional barley malt beer to Congolese munkoyo via South-American chicha, this e-pub will take you on a journey around the world to discover the history and brewing of beers.Videos, animated diagrams and an impressive bibliography and webography will satisfy the curiosity of the beer enthusiast or anyone looking for information on this agelong drink.

This e-pub is based on the printed edition by the same authors . Do all beers have foam?(Quæ, 2010). It is full of texts, links and multimedia objects.

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Is salt required to make soap?Is salt need to mummify?Is the Dead Sea really lifeless?Why does water dissolve salt?Why do you put salt in a champagne bucket?The author answers original, concise and highly-educational questions lightheartedly and with plenty of humour.The book provides the basics of everything you need to know about salt and what makes it so culturally rich.

French rural areas are acquiring new roles - lighthearted, recreational, residential and also environmental and landscape - as they continue with their transformation.They are developing as a response to the assertion of new social concerns plus a diversity of key players and a wide range of goods and services.

The book is based on a deep-seated analysis of three rural areas in South-West France that all have strong heritage and food-processing potential.The author covers the promotion of food heritage and considers local food productions as resources for the future of regions.

From farm to fork, foodstuffs are subject to numerous controls relating to both food safety and their production and marketing conditions.This work examines these procedures and explores the concrete effects of current monitoring systems in France, England and Italy. It backs up its observations with numerous witness accounts.

Organic agriculture was born at the beginning of the 20th century and relaunched in 2008 by the Grenelle Environment Round Table.Featuring as strongly in food headlines as in farming, this labelled agriculture continues to bemuse the general public. A trend?A real change? Do we really know what is organic agriculture?

Should pesticides and additives be banned? Do GMO threaten the biodiversity? What should we think of organic foods? Will we be able to feed the world in 2050? Are biofuels leading us to famine? Sixty questions for which the author gives you the key to understanding the "food system" better - starting in the fields and ending in our bodies.

More than two hundred infectious diseases can be passed to humans through food. This book will help you understand the paths taken by the pathogens and will give you the keys to risk-free eating on a daily basis.

Enter into the world of wine by exploring the many stages leading to vinification. This book uses numerous photos and illustrations to provide you with a solid foundation of knowledge on the history and preparation of wine.

Supposing we absolutely had to have bacteria to live? This book opens a door to this inner world that you only ever hear rumbling yet which dialogues with you and helps you remain in good health.

This work deciphers the food risks from mycotoxins. In everyone's daily routine, in the food choices whether from the local, international, organic or fair trade market, where can these toxic moulds hide?