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Educación para la salud y prevención de riesgos psicosociales
El objetivo de la Educación para la Salud, no consiste sólo en conseguir un cambio cuantitativo de conocimientos, sino también un cambio cualitativo en las actitudes que lleve a un cambio real de las conductas. Este objetivo se concreta en la consecución de unos niveles óptimos de salud física, emocional y social en todos los grupos que constituyen el conjunto de la comunidad educativa. Con ello se aspira también a alcanzar la prevención -y la reducción- de las actuales cifras de incidencia de enfermedades, discapacidades y mortalidad evitables, que se producen en nuestro entorno y que son atribuibles a comportamientos y situaciones de riesgo que se inician o pueden producirse en la...
La intervención socioeducativa
El prisma, como elemento conceptual educativo, transmite la idea de confluencia, diversidad, inclusión y transformación. La educación se presenta como luz blanca que nos orienta para la transformación social y personal. Una luz que impulsa el conocimiento, la tolerancia, el respeto, las competencias, y promueve la convivencia y el cambio. La intervención socioeducativa como prisma de la transformación social es una obra interdisciplinar que aúna especialistas de diversos campos de conocimiento tales como pedagogía, educación social, didácticas, educación secundaria, etc., que investigan e innovan orientados hacia la intervención y la generación de entornos de transformación soc...
Food, Feasting and Table Manners in the Early Renaissance
The acquisition of table manners and rhetorical skills, the interaction between medicine and eating, and the presence of food in literature and religion shaped Peninsular societies and connected them to a Western European background during the Middle Ages. The Renaissance, however, marked a turning point in world history, and the reader will learn how eating evolved in the kingdoms of Spain and Portugal during the early Renaissance in fields such as morals, politics, medicine, literature and religion. The book also explains how the cultural conception of food was exported by Iberian explorers to the Americas and Japan. The present volume focuses on a two-fold issue: food as a cultural elemen...
Architectural Temperance
Architectural Temperance examines relations between Bourbon Spain and papal Rome (1700-1759) through the lens of cultural politics. With a focus on key Spanish architects sent to study in Rome by the Bourbon Kings, the book also discusses the establishment of a program of architectural education at the newly founded Real Academia de Bellas Artes de San Fernando in Madrid. Victor Deupi explores why a powerful nation like Spain would temper its own building traditions with the more cosmopolitan trends associated with Rome; often at the expense of its own national and regional traditions. Through the inclusion of previously unpublished documents and images that shed light on the theoretical debates which shaped eighteenth-century architecture in Rome and Madrid, Architectural Temperance provides readers with new insights into the cultural history of early modern Spain.
Chymia
In September 2008, an international conference on the history of alchemy was held at El Escorial, close to the ancient location of the distilling houses operating under royal patronage during the second half of the 16th century. The present book consists of a selection of the papers presented then, shedding light on little-studied medieval and early modern texts, important alchemical doctrines such as medieval corpuscularianism, early modern spiritus mundi or the function of salt within chymical principles, and discussing such prominent figures as Paracelsus, Isaac Hollandus, Michael Sendivogius, Fontenelle or G. E. Stahl. Last but not least, the book offers new insights on the most recent history of Spanish alchemy.
Sustainable Agricultural and Food Systems Engineering
Providing valuable research on the latest topics in sustainable agriculture and food systems engineering, this new volume covers key concepts on sustainable agriculture, food systems engineering for sustainable development, and agroecological transitions as an interdisciplinary field that comprises the concepts of agronomy, economics, and livestock farming sciences. It also reports on important techniques in transforming new concepts involved in both agricultural production and food consumption choices.
