Showing results for "Science" in Agricultural & Food Sciences

David R. Montgomery and Anne Bikle take us far beyond the well-worn adage to deliver a new truth: the roots of good health start on farms. What Your Food Ate marshals evidence from recent and forgotten science to illustrate how the health of the soil ripples through to that of crops, livestock, and ultimately us. Navigating discoveries and epiphanies about the world beneath our feet, they reveal why regenerative farming practices hold the key to healing sick soil and untapped potential for improving human health.

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Why did humans abandon hunting and gathering for sedentary communities dependent on livestock and cereal grains and governed by precursors of today's states? Most people believe that plant and animal domestication allowed humans, finally, to settle down and form agricultural villages, towns, and states, which made possible civilization, law, public order, and a presumably secure way of living. But archaeological and historical evidence challenges this narrative.

The restoration agriculture system described in this award-winning book works! It is possible for humans to produce staple foods using perennial agricultural ecosystems that actually improve the quality of the environment. This can be done on a backyard, farm, or ranch scale and is needed right now - on a global scale. Restoration Agriculture explains how we can have all of the benefits of natural, perennial ecosystems and create agricultural systems that imitate nature in form and function while still providing for our food, building, fuel, and many other needs.

In The Soil Will Save Us, journalist and bestselling author Kristin Ohlson makes an elegantly argued, passionate case for "our great green hope"—a way in which we can not only heal the land but also turn atmospheric carbon into beneficial soil carbon—and potentially reverse global warming. Her discoveries and vivid storytelling will revolutionize the way we think about our food, our landscapes, our plants, and our relationship to Earth.

Growing on just one and a half acres, owners Jean-Martin and Maude-Helène feed more than 200 families through their thriving CSA and seasonal market stands and supply their signature mesclun salad mix to dozens of local establishments. The secret of their success is the low-tech, high-yield production methods they've developed by focusing on growing better rather than growing bigger, making their operation more lucrative and viable in the process.

Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.

For listeners who enjoyed Finding the Mother Tree and The Hidden Life of Trees comes the first-ever book about a movement to restore biodiversity in our cities and towns by transforming empty lots, backyards, and degraded land into mini-forests. Author Hannah Lewis is the forest maker turning asphalt into ecosystems to save the planet, and she wants everyone to know they can do it too.

In Barefoot Biodynamics, organic grower Jeff Poppen—“The Barefoot Farmer”—combines tales from his personal history in rural Tennessee with the practical applications of biodynamic principles and the deep aspects of the biodynamic methods that continue to make his farm a success today.

A riveting exploration of how microbes are transforming the way we see nature and ourselves - and could revolutionize agriculture and medicine. Prepare to set aside what you think you know about yourself and microbes. Good health - for people and for plants - depends on Earth's smallest creatures. The Hidden Half of Nature tells the story of our tangled relationship with microbes and their potential to revolutionize agriculture and medicine, from garden to gut.

The problem of agriculture is as old as civilization. Throughout history, great societies that abused their land withered into poverty or disappeared entirely. Now we risk repeating this ancient story on a global scale due to ongoing soil degradation, a changing climate, and a rising population. But there is reason for hope. David R. Montgomery introduces us to farmers around the world at the heart of a brewing soil health revolution that could bring humanity's ailing soil back to life remarkably fast.

To grow produce of the highest nutritional quality the essential minerals lacking in our soil must be replaced, but this re-mineralization calls for far more attention to detail than the simple addition of composted manure or NPK fertilizers. The Intelligent Gardener demystifies the process, while simultaneously debunking much of the false and misleading information perpetuated by both the conventional and organic agricultural movements. In doing so, it conclusively establishes the link between healthy soil, healthy food, and healthy people.

Human efforts to move crops from one place to another have been a key driving force in history. Crops have been on the move for millennia, from wildlands into fields, from wetlands to dry zones, from one imperial colony to another. This book is a bold but approachable attempt to redefine historical inquiry based on the “cropscape”: the assemblage of people, places, creatures, technologies, and other elements that form around a crop.

Best-selling author Jeff Alworth takes serious beer aficionados on a behind-the-scenes tour of 26 major European and North American breweries that create some of the world's most classic beers. Learn how the Irish make stout, the secrets of traditional Czech pilsner, and what makes English cask ale unique by delving deep into the specific techniques, equipment, and geographical factors that shape these distinctive styles.

Twenty years ago, Joel Salatin wrote You Can Farm, which has launched thousands of farm entrepreneurs around the world. With another 20 years of experience under his belt, bringing him to the half-century mark as a full-time farmer, he decided to build on that foundation with a sequel, a graduate-level curriculum. Everyone who reads (or listens to), and enjoys that previous work, will benefit from this additional information.

Easy beekeeping for new-bees. Wouldn’t it be great to raise your own bees, have a fresh supply of honey, and bring thousands of healthy pollinators into your yard? Beekeeping for Beginners is a simple, step-by-step guide that helps you learn the fundamentals of modern beekeeping. You (and your bees) will be buzzing with delight. From picking the right hive and bringing your bees home to surviving winter and collecting honey, experienced beekeeper Amber Bradshaw takes you on an easy-to-follow journey through your first year of beekeeping and beyond.

Winner of the James Beard Award for Literary Writing "Engrossing...hard to put down." — The New York Times Book Review “Frostbite is a perfectly executed cold fusion of science, history, and literary verve . . . as a fellow nonfiction writer, I bow down. This is how it's done.” — Mary...

The growing concern about global environmental change and human impacts on the planet has led to the emergence of a broad field of study on the 'sustainability' of human societies. The term's common usage can be traced back to the advent of the Earth Summit in 1992 when 'sustainable development' was broadly embraced by the international community as an ostensibly win-win proposition for economic development, social inclusion, and ecological conservation. Yet both the natural science underpinnings and the social implications of a quest for sustainability have been diffuse.

This book will appeal to foodies and those who are deprived of cookbooks in audio format. Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces of conventional wisdom - such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled - and gives its history before making scientific pronouncements.

Diet is key to understanding the past, present, and future of our species. Much of human evolutionary success can be attributed to our ability to consume and preserve a wide range of foods. Technological advances changed the types of foods we eat. With this consideration, How Technological Advances Change Human Food weaves together various themes, starting with human evolution, moving on to methods of food preservation, and continuing with the evolution of cooking methods.