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Permafrost Ecosystems
Drawing from a decade-long collaboration between Japan and Russia, this important volume presents the first major synthesis of current knowledge on the ecophysiology of the coniferous forests growing on permafrost at high latitudes. It presents ecological data for a region long inaccessible to most scientists, and raises important questions about the global carbon balance as these systems are affected by the changing climate. Making up around 20% of the entire boreal forests of the northern hemisphere, these ‘permafrost forest ecosystems’ are subject to particular constraints in terms of temperature, nutrient availability, and root space, creating exceptional ecosystem characteristics no...
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Birch
Elegant, rich in history, and supremely useful, birches have played an extraordinary yet largely unrecognized part in shaping both our natural environment and the material culture and beliefs of millions of people around the world. Exploring birches’ many uses, the ancient beliefs and folklore we associate with them, their abiding portrayal in literature and art, and their biology, Birch presents a fascinating overview of the cultural and ecological significance of these versatile trees. For thousands of years, birches have given the people of northern temperate forests and beyond raw materials in the form of leaves, twigs, branches, bark, wood, and sap—materials used not simply to survi...
Historical Brewing Techniques
Ancient brewing traditions and techniques have been passed generation to generation on farms throughout remote areas of northern Europe. With these traditions facing near extinction, author Lars Marius Garshol set out to explore and document the lost art of brewing using traditional local methods. Equal parts history, cultural anthropology, social science, and travelogue, this book describes brewing and fermentation techniques that are vastly different from modern craft brewing and preserves them for posterity and exploration. Learn about uncovering an unusual strain of yeast, called kveik, which can ferment a batch to completion in just 36 hours. Discover how to make keptinis by baking the mash in the oven. Explore using juniper boughs for various stages of the brewing process. Test your own hand by brewing recipes gleaned from years of travel and research in the farmlands of northern Europe. Meet the brewers and delve into the ingredients that have kept these traditional methods alive. Discover the regional and stylistic differences between farmhouse brewers today and throughout history.
演習林研究報告
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