The agricultural world of Old Testament Israel swarmed with animals-birds, insects, fish, pack animals, pets, animals for hunting, and domesticated herds of sheep, goats, and cattle.
Brimming with fresh vegetables, herbs, flowers, and fruit, the kitchen garden is a celebration of the seasons from deep roots in the South - at times being the difference between being well-fed or hungry.
*WINNER OF THE FORTNUM & MASON FOOD BOOK OF THE YEAR AWARD 2014*Inspired by those who were bold enough to make that leap, but firmly rooted in London, food writer Jojo Tulloh wondered if some kind of peasant-like self-sufficiency could be achieved for city-dwellers; looking around her she found she was not alone.
This extraordinary book contains in one unique volume, the most wide-ranging history of apples ever written and a detailed survey of over 2,000 of the world's apple varieties.
Ruth Goodman and Peter Ginn have become familiar faces on BBC2 after their hugely popular and immersive time-travelling experiments, Victorian, Edwardian and Wartime Farm.
Written with investigative vigour, provocative and controversial but always accessible, Eating is a hard-hitting exploration of our eating habits, making us look at what we eat as a moral issue.
How often have you thought you might like to chuck it all in, leave the steaming metropolis and its noise and dirt behind and make for pastures new, to begin your life again?
Those of us living in towns and cities might think that the pleasures of growing our own food, watching the seasons pass with the changing produce and getting our hands stuck into the soil are beyond our reach.
One January morning in 1734, cloth merchant Peter Collinson hurried down to the docks at London's Custom House to collect cargo just arrived from John Bartram in the American colonies.
The Wild Life is John Lewis-Stempel's account of twelve months eating only food shot, caught or foraged from the fields, hedges, and brooks of his forty-acre farm.
The fully revised third edition of this unique and comprehensive overview of the science and technology of the bottled waters industry contains brand new chapters which address these new developments.
The fully revised third edition of this unique and comprehensive overview of the science and technology of the bottled waters industry contains brand new chapters which address these new developments.
The first edition of Tropical Rain Forests: an Ecological and Biogeographical Comparison exploded the myth of the rain forest as a single, uniform entity.
The first edition of Tropical Rain Forests: an Ecological and Biogeographical Comparison exploded the myth of the rain forest as a single, uniform entity.
This exciting new book grew out of an international symposium held at FAO, Rome in July 2008, but it is not just a collection of papers from that symposium.
This exciting new book grew out of an international symposium held at FAO, Rome in July 2008, but it is not just a collection of papers from that symposium.
The Sparidae, commonly known as breams and porgies, is a family of fishes of the order Perciformes, and includes about 115 species of mainly marine coastal fish of high economic value, exploited and farmed for human consumption, as well as for recreational purposes.
The Sparidae, commonly known as breams and porgies, is a family of fishes of the order Perciformes, and includes about 115 species of mainly marine coastal fish of high economic value, exploited and farmed for human consumption, as well as for recreational purposes.
Does animal welfare have a place in sustainable farming, or do the demands of a rising human population and the threat of climate change mean that the interests of animals must be put aside?
Plants have been successfully selectively bred for thousands of years, culminating in incredible yields, quality, resistance and so on that we see in our modern day crops and ornamental plants.
Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers.
Fish Canning Handbook Fish Canning Handbook Edited by Les Bratt Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for worldwide distribution.
The Atlantic salmon is one of the most prized and exploited species worldwide, being at the centre of a massive sports fishing industry and increasingly as the major farmed species in many countries worldwide.
Plant Defense provides an overview of all major aspects of plant defence, including defence against pathogens, parasites, and invertebrate and vertebrate herbivores.
In the second edition of this fascinating book an international team of experts have been brought together to explore all major areas of fish learning, including: Foraging skills Predator recognition Social organisation and learning Welfare and pain Three new chapters covering fish personality, lateralisation, and fish cognition and fish welfare, have been added to this fully revised and expanded second edition.
In the second edition of this fascinating book an international team of experts have been brought together to explore all major areas of fish learning, including: Foraging skills Predator recognition Social organisation and learning Welfare and pain Three new chapters covering fish personality, lateralisation, and fish cognition and fish welfare, have been added to this fully revised and expanded second edition.
This comprehensive, up-to-date text delivers the latest must-have information on species new to aquaculture and documents the most important technological innovations of the past decade.
This comprehensive, up-to-date text delivers the latest must-have information on species new to aquaculture and documents the most important technological innovations of the past decade.
Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception.
Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception.
This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies.
Salmonid Fisheries is a landmark publication, concentrating on river management, habitat restoration and rehabilitation, disseminating lessons learnt in relation to the intensively studied salmonids that are applicable to future interventions, not just for salmonid species but for other non-salmonid species, biota and ecosystems.
Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses.
Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc).
Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc).
This book examines the international picture regarding probiotic food applications, placing a particular emphasis on the legal context and assessment procedures of probiotic health claims in the major markets for these products.
