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!
Flu, measles, gastro-enteritis, the list goes on. Throughout our lives, viruses regularly cross our paths. Others such as the Zika virus, H1N1 and Ebola hit the news headlines. In this book we’re given descriptions of a wide variety of viruses, how they’re transmitted and learn about the multiplication process at work. We’ll also find out why they cause illnesses and sometimes kill, how to fight them, and even how to utilise them for controlling other diseases.
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.
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.
Bees make decisions together and democratically. Every year, they face a life or death question about choice and moving to a new hive. Thomas D. Seeley reveals this insect’s incredible ability to make consensual and effective decisions. Read about this participatory democracy at work and how it contributes to the prosperity of the species.
Interpretations have long been removed from modern science as they were seen as beliefs. Instead, deductions and generalisations have taken their place. Yet, as in any science form, there are concerns and worries, therefore leading to interpretations. According to Nicolas Bouleau, we need to have a more interpretative approach to the context we’re living in. By expanding upon Hans Jonas’ vision and Lacan’s theses on knowledge, this essay takes another look at the environment using a full-blown scientific approach.
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.
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.
Within the span of two centuries, rivers of European cities have gone from serving as the dump site for all urban waste to being a vibrant natural environment integrated into the city. This book analyses this transformation by assessing water quality, human pressure on water courses and the effectiveness of measures taken to remedy the situation. It takes an interdisciplinary look from the perspective of the environment, technology and society to shed light on the relationship that four European cities (Berlin, Brussels, Milan and Paris) have with their rivers and their transformations since the 19th century.