Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Food in the Ancient World from A to Z
Sensual yet pre-eminently functional, food is of intrinsic interest to us all. This exciting new work by a leading authority explores food and related concepts in the Greek and Roman worlds. In entries ranging from a few lines to a couple of pages, Andrew Dalby describes individual foodstuffs (such as catfish, gazelle, peaches and parsley), utensils, ancient writers on food, and a vast range of other topics, drawn from classical literature, history and archaeology, as well as looking at the approaches of modern scholars. Approachable, reliable and fun, this A-to-Z explains and clarifies a subject that crops up in numerous classical sources, from plays to histories and beyond. It also gives references to useful primary and secondary reading. It will be an invaluable companion for students, academics and gastronomes alike.
Plant Evolution under Domestication
This book emerged from a series of lectures on crop evolution at the Faculty of Agriculture of The Hebrew University of Jerusalem. While many textbooks are available on general evolution, only a few deal with evolution under domestication. This book is a modest attempt to bridge this gap. It was written for advanced undergraduate and graduate students in the fields of crop evolution, ethnobotany, plant breeding and related subjects. Evolution under domestication is unique in the general field of plant evolution for three main reasons: (a) it is recent, having started not much more than 10 000 years ago with the emergence of agri culture; (b) the original plant material, i. e. the wild progen...
Soil Microbiology and Sustainable Crop Production
Soils into which crop plants root and from which they obtain essential minerals and water contain huge arrays of microbes. Many have highly beneficial effects on crop growth and productivity, others are pathogens causing diseases and losses to yield and quality, a few microbes offer protection from these pathogenic forms and others have little or no effect. These intimate and often complex inter-relationships are being explored with increasing success providing exciting opportunities for increasing crop yields and quality in sustainable harmony with the populations of beneficial soil microbes and to the detriment of pathogens. This book explores current knowledge for each of these aspects of soil microbiology and indicates where future progress is most likely to aid in increasing crop productivity by means which are environmentally benign and beneficial.
Food in Antiquity
The authors describe various sources of sustenance (meat, cooking oils, fruits and vegetables, beverages, etc.) in terms of who consumed it, how it was prepared, and how it spread from its region of origin. They also study the impact of diet on disease among early peoples.
Carrots and Related Vegetable Umbelliferae
This book series describes the scientific principles of the biology and production of major horticultural crops, considered on a world-wide basis. This volume considers the vegetable Umbelliferae, particularly carrots, celery, fennel, parsley and parsnip. It also provides brief coverage of lesser known vegetable Umbelliferae such as coriander, chervil and skirret as well as herbs such as dill, anise, caraway and cumin.
Fruit Breeding
Fruit Breeding is the eighth volume in the Handbook of Plant Breeding series. Like the other volumes in the series, this volume presents information on the latest scientific information in applied plant breeding using the current advances in the field, from an efficient use of genetic resources to the impact of biotechnology in plant breeding. The majority of the volume showcases individual crops, complemented by sections dealing with important aspects of fruit breeding as trends, marketing and protection of new varieties, health benefits of fruits and new crops in the horizon. The book also features contributions from outstanding scientists for each crop species. Maria Luisa Badenes Instituto Valenciano de Investigaciones Agrarias (IVIA), Valencia, Spain David Byrne Department of Horticultural Sciences, Texas A&M University, College Station, TX, USA
Evolution of Crop Plants
Agavaceae; Sisal; Amaranthaceae; Amaranths; Anacardiaceae; Mango; Ceiba; Kapok; Bromeliaceae; Camelliacear; Caracaceae; Chenopodiacear; Compositae; Convoluvaceae; Cruciferae; Cucurbitaceae; Dioscoreaceae; Gramineae; Grossulariaceae; Lauraceae; Leguminosae; Liliaceae; Linaceae; Malcaceae; Moraceae; Musaceae; Myrataceae; Oleaceae; palmae; Pedaliaceae. Piperaceae; Polygonaceae; Rosaceae; Rubiaceae; Rutaceae; Solanaceae. Sterculiaceae; Tiliaceae; Umbelliferae; Vitaceae.
Sturtevants Edible Plants of the World
Edward Lewis Sturtevant (1842-1898), farmer, botanist, physician and author, was one of the giants of his time in the science of agriculture. His "Notes" were edited after his death by Hedrick and published in 1919 by the New York Agricultural Experiment Station in Geneva, N.Y. In this electronic edition the current botanical names have been appended (A mixture of BONAPS and Willis, 8th Edition), furthermore 3,000 footnotes were deleted but the 68 pages of bibliography have been retained.
