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Mediterranean Foods
The Mediterranean region is well known around the world for its rich culinary history. While most books tend to only focus on the nutritional, culinary, and/or health aspects of Mediterranean cuisine, this book presents a more scientific approach and discusses the composition of specific foods from the Mediterranean basin as well as specific processing methodologies applied to produce food in this area of the world.
The Oxford Companion to Cheese
Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companio...
Ritval Rimski
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Strojarstvo
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Qui touring
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Communicating Protected Areas
Protected areas operate within complex ecological and social systems, presenting challenges that cannot be resolved by technical solution alone. Achieving the management objectives of protected areas requires a social approach in which strategic communication is a key instrument. This publication explores the often underestimated potential of communication, sharing valuable experiences from protected areas across the world, drawing on papers presented at the Vth IUCN World Parks Congress, 2003 and others.
