FOLLOWING IN THE FOOTSTEPS OF GREAT NATURE WRITERS SUCH AS E.O. WILSON AND CHARMING MEMOIRS LIKE GERALD DURRELL'S MY FAMILY AND OTHER ANIMALS, THIS FASCINATING BOOK WILL ALTER THE WAY WE THINK ABOUT BUMBLEBEES. Dave Goulson became obsessed with wildlife as a small boy growing up in rural Shropshire, starting with an increasingly exotic menagerie of pets. When his interest turned to the anatomical, there were even some ill-fated... more...

All around the world, the public’s taste for fermented cider has been growing more rapidly than at any time in the past 150 years. And with the growing interest in locally grown and artisanal foods, many new cideries are springing up all over North America, often started up by passionate amateurs who want to take their cider to the next level as small-scale craft producers. To make the very best cider―whether for yourself,... more...

Humans have been perfecting the science of alcohol production for ten thousand years, but modern scientists are only just beginning to distill the complex reactions behind the perfect buzz. In a spirited tour across continents and cultures, Adam Rogers puts our alcoholic history under the microscope, from our ancestors’ accidental discovery of fermented drinks to the cutting-edge laboratory research that proves why—or even... more...

Permaculture tends to be very much in the domain of home gardeners and property owners. But what if we could take it all a step further, and merge the fields of permaculture and market gardening? In The Permaculture Market Garden, author Zach Loeks brings together his passion for sustainable permaculture food production systems and beautiful, vibrant illustrations to provide a highly visual guide to the smooth... more...

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Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it is part of the genetic... more...

Following the collapse of the Soviet Union in the early 1990s, Cuba found itself solely responsible for feeding a nation that had grown dependent on imports and trade subsidies. With fuel, fertilizers, and pesticides disappearing overnight, citizens began growing their own organic produce anywhere they could find space— on rooftops, balconies, vacant lots, and even school playgrounds. By 1998 there were more than 8,000 urban farms in Havana producing... more...

Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently,... more...

This book examines the evolution of public assistance for the poor in England form the late medieval era to the Industrial Revolution. Placing poor relief in the context of the unique class relations of agrarian capitalism, it considers how and why relief in England in the early modern period was distinct, with comparisons made to Scotland, Ireland, France and Germany.  Challenging and provocative, the author argues for a... more...

The large number of molecular protocols available creates a dilemma for those attempting to adopt the most appropriate for streamlined identification and detection of fungal pathogens of interest. Molecular Detection of Human Fungal Pathogens provides a reliable and comprehensive resource relating the molecular detection and identification of major human fungal pathogens. This volume contains expert contributions from international... more...