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Cu Organocopper Compounds: Index Empirical Formula Index and Ligand Formula Index for Parts 1 to 4 (Gmelin Handbook of Inorganic and Organometallic Chemistry - 8th edition #C-u / 1-4 / 1-4)
by Johannes Füssel Edgar RudolphOrganocopper reagents have found wide use in synthetic organic chemistry during the past few decades. Structural elucidation has not yet received much attention in organocopper chemistry and the aggregation of most products is unknown. This last volume brings to an end the series of organocopper compounds and contains an Empirical Formula and Ligand Formula Index for about 3000 organocopper compounds and reagents described in Parts 1 to 4.
Cuatro Ciénegas Ecology, Natural History and Microbiology (Cuatro Ciénegas Basin: An Endangered Hyperdiverse Oasis)
by Valeria Souza Gabriela Olmedo-Álvarez Luis E. EguiarteThe aim of this first book is to introduce the readers of the series to why Cuatro Ciénegas Basin (CCB) is so unique, starting with the reason why astrobiologists became interested in this oasis in the first place; namely, the high diversity and abundance of stromatolites and microbial mats in continental waters to be found in the desert oasis. As NASA has long since discovered, the basin may offer the best analog of early Earth. In essence, CCB is a time machine that can take us far back and forth in time. In the respective chapters, the contributing authors explain the extraordinary microbial diversity of Cuatro Ciénegas Basin from various perspectives. In order to do so, they explain their journey as well as the different tools used to unravel the basin’s mysteries, such as: Why are there so many species in a place without food? How has life there survived the enormity of tectonic shifts through the ages, maintaining its ancient marine heritage?
Cuban Blindness: Diary of a Mysterious Epidemic Neuropathy
by Gustavo C. RománOn May 4, 1993, Cuba asked the international health community and the World Health Organization (WHO) to find the cause of a mysterious epidemic of blindness that was spreading uncontrollably. Contradictory hypotheses confronted the team of scientists on this mission. Is the epidemic the result of a plot to topple Castro, as the Cubans believe? Or exposure to radioactivity or an unidentified nerve toxin accidentally released by the Russian Army withdrawing from Cuba? Cuban Blindness: Diary of a Mysterious Epidemic Neuropathy is a firsthand account of the epidemic of blindness and the hardships of life in Cuba at the time of the "special period" that followed the collapse of the Soviet Union and the tightening of the US embargo. Dr. Román—who was at the time Chief of Neuroepidemiology at the US National Institutes of Health—was a participant in this scientific mission and describes the neurological symptoms experienced by the victims of this epidemic disease, and narrates the epidemiologists’ detective work struggling to solve the mystery. This book combines neuroscience and scientific discovery with political intrigue, finally bringing the reader to the unexpected solution provided by a WWII survivor of Changi POW Camp in Singapore. Cuban Blindness: Diary of a Mysterious Epidemic Neuropathy is a description of the neuroepidemiological study undertaken to identify the cause of the epidemic neurological disease that affected Cuba in 1993-1994.Summarizes clinical manifestations in prototypical case reportsAnalyzes possible neurological and neuroepidemiological causes from possible viruses to toxinsDiscusses the health ramifications of political decisions surrounding the Cuban EmbargoDescribes the implementation of treatment and preventive measures
The Cuban Cure: Reason and Resistance in Global Science
by S. M. Reid-HenryAfter Fidel Castro came to power in 1959, his second declaration, after socialism, was that Cuba would become a leader in international science. In biotechnology he would be proven right and, today, Cuba counts a meningitis B vaccine and cutting-edge cancer therapies to its name. But how did this politically and geographically isolated country make such impressive advances? Drawing on a unique ethnography, and blending the insights of anthropology, sociology, and geography, The Cuban Cure shows how Cuba came to compete with U. S. pharmaceutical giants—despite a trade embargo and crippling national debt. In uncovering what is distinct about Cuban biomedical science, S. M. Reid-Henry examines the forms of resistance that biotechnology research in Cuba presents to the globalization of western models of scientific culture and practice. He illustrates the epistemic, social, and ideological clashes that take place when two cultures of research meet, and how such interactions develop as political and economic circumstances change. Through a novel argument about the intersection of socioeconomic systems and the nature of innovation, The Cuban Cure presents an illuminating study of politics and science in the context of globalization.
The Cuban Cure: Reason and Resistance in Global Science
by S. M. Reid-HenryAfter Fidel Castro came to power in 1959, his second declaration, after socialism, was that Cuba would become a leader in international science. In biotechnology he would be proven right and, today, Cuba counts a meningitis B vaccine and cutting-edge cancer therapies to its name. But how did this politically and geographically isolated country make such impressive advances? Drawing on a unique ethnography, and blending the insights of anthropology, sociology, and geography, The Cuban Cure shows how Cuba came to compete with U. S. pharmaceutical giants—despite a trade embargo and crippling national debt. In uncovering what is distinct about Cuban biomedical science, S. M. Reid-Henry examines the forms of resistance that biotechnology research in Cuba presents to the globalization of western models of scientific culture and practice. He illustrates the epistemic, social, and ideological clashes that take place when two cultures of research meet, and how such interactions develop as political and economic circumstances change. Through a novel argument about the intersection of socioeconomic systems and the nature of innovation, The Cuban Cure presents an illuminating study of politics and science in the context of globalization.
The Cube of Strategic Management: The Distinctive Advantage of Organizations
by Mihai V. PutzThe Cube of Strategic Management: The Distinctive Advantage of Organizations is a trans-disciplinary book that introduces the author’s new business model of the geometrization of management. The author advocates that strategic management has to shift to include a science and technology perspective, to not only support business administration but also to make this scientific perspective an inherent part of management strategy building. The book spans the fundamental and the theoretical aspects and advances this new management model in response to the current and future 21st-century synergic interconnection needs in addressing management and marketing post-modern strategies. The book is a quintessence of the historical theories of the various 8th fold ideas of management (Taylor, Drucker, Peters & Waterman, Covey) and applies them in an innovative new way. The author uses the cube and its 8 corners for the first time to represent 8 forms of the strategic management way of business, in that the 8 corners of a cube represent the competitive advantage of (any) organization.
The Cube of Strategic Management: The Distinctive Advantage of Organizations
by Mihai V. PutzThe Cube of Strategic Management: The Distinctive Advantage of Organizations is a trans-disciplinary book that introduces the author’s new business model of the geometrization of management. The author advocates that strategic management has to shift to include a science and technology perspective, to not only support business administration but also to make this scientific perspective an inherent part of management strategy building. The book spans the fundamental and the theoretical aspects and advances this new management model in response to the current and future 21st-century synergic interconnection needs in addressing management and marketing post-modern strategies. The book is a quintessence of the historical theories of the various 8th fold ideas of management (Taylor, Drucker, Peters & Waterman, Covey) and applies them in an innovative new way. The author uses the cube and its 8 corners for the first time to represent 8 forms of the strategic management way of business, in that the 8 corners of a cube represent the competitive advantage of (any) organization.
A Cubic Mile of Oil: Realities and Options for Averting the Looming Global Energy Crisis
by Hewitt Crane Edwin Kinderman Ripudaman MalhotraOne cubic mile of oil (CMO) corresponds very closely to the world's current total annual consumption of crude oil. The world's total annual energy consumption - from all energy sources- is currently 3.0 CMO. By the middle of this century the world will need between 6 and 9 CMO of energy per year to provide for its citizens. Adequate energy is needed remove the scourge of poverty and provide food, clothing, and shelter for the people around the world, and more will be needed for measures to mitigate the potential effects of climate change such as building dikes and desalinating water. A Cubic Mile of Oil describes the various energy sources and how we use them, projects their future contributions, and delineates what it would take to develop them to annually produce a CMO from each of them. The requirement for additional energy in the future is so daunting that we will need to use all resources. We also examine how improved efficiency and conservation measures can reduce future demand substantially, and help distinguish approaches that make a significant impact as opposed to merely making us feel good. Use of CMO eliminates a multitude of units like tons of coal, gallons of oil, and cubic feet of gas; obviates the need for mind-numbing multipliers such as billions, trillions, and quadrillions; and replaces them with an easy-to-understand volumetric unit. It evokes a visceral response and allows experts, policy makers and the general public alike to form a mental picture of the magnitude of the challenge we face. In the absence of an appreciation of the scale of the problem, we risk squandering efforts and resources in pursuing options that will not meet tomorrow's global energy needs. We must make critical choices, and a common understandable language is essential for a sustained meaningful dialog.
A Cubic Mile of Oil: Realities and Options for Averting the Looming Global Energy Crisis
by Ripudaman Malhotra Hewitt Crane Edwin KindermanOne cubic mile of oil (CMO) corresponds very closely to the world's current total annual consumption of crude oil. The world's total annual energy consumption - from all energy sources- is currently 3.0 CMO. By the middle of this century the world will need between 6 and 9 CMO of energy per year to provide for its citizens. Adequate energy is needed remove the scourge of poverty and provide food, clothing, and shelter for the people around the world, and more will be needed for measures to mitigate the potential effects of climate change such as building dikes and desalinating water. A Cubic Mile of Oil describes the various energy sources and how we use them, projects their future contributions, and delineates what it would take to develop them to annually produce a CMO from each of them. The requirement for additional energy in the future is so daunting that we will need to use all resources. We also examine how improved efficiency and conservation measures can reduce future demand substantially, and help distinguish approaches that make a significant impact as opposed to merely making us feel good. Use of CMO eliminates a multitude of units like tons of coal, gallons of oil, and cubic feet of gas; obviates the need for mind-numbing multipliers such as billions, trillions, and quadrillions; and replaces them with an easy-to-understand volumetric unit. It evokes a visceral response and allows experts, policy makers and the general public alike to form a mental picture of the magnitude of the challenge we face. In the absence of an appreciation of the scale of the problem, we risk squandering efforts and resources in pursuing options that will not meet tomorrow's global energy needs. We must make critical choices, and a common understandable language is essential for a sustained meaningful dialog.
The Cucumber Genome (Compendium of Plant Genomes)
by Sudhakar Pandey Yiqun Weng Tusar Kanti Behera Kailiang BoThis edited book presents the latest research on cucumber, its genetic resources and diversity, tissue culture and genetic transformation, mapping of economic genes and QTLs, whole genome sequencing, comparative genomics, and breeding strategies. The mechanism of sex expression, interspecific hybridization, and cell biology are also described. The book discusses the genome draft of cucumber and the application of genome editing. This book is useful to the students, teachers and scientists in academia and relevant private companies interested in horticulture, genetics, breeding, and related areas.
Cucurbits (Crop Production Science in Horticulture)
by Professor Todd C Wehner Dr Rachel P. Naegele Professor James R. Myers Dr Narinder P Dhillon Professor Kevin CrosbyCompletely updated with new content and full-colour figures throughout, the second edition of this successful book continues to provide complete coverage relating to the production of cucurbits, including cucumbers, gourds, muskmelons, pumpkins, squashes and watermelons. These crops are grown worldwide and represent one of the largest and most important groups of horticultural food plants. This second edition of Cucurbits provides up-to-date, succinct and authoritative knowledge on this variety of crops and reflects on significant advances in the areas of production, breeding and evolution. This new edition: - Contains new chapters on abiotic stresses and cucurbits for health - Includes major updates in research on the evolution, movement and distribution of species - Explores new genetic resources and breeding advancements - Delivers current information on methods of improving yield (e.g. grafting) and the management and resistance for pests and diseases - Has an updated list of the most recent taxonomic names This book represents a current and comprehensive guide to cucurbits, is highly illustrated and written in an accessible style. It is an essential resource for students, growers and researchers.
Culinary Herbs and Spices of the World
by Ben-Erik van WykFor centuries herbs and spices have been an integral part of many of the world’s great cuisines. But spices have a history of doing much more than adding life to bland foods. They have been the inspiration for, among other things, trade, exploration, and poetry. Priests employed them in worship, incantations, and rituals, and shamans used them as charms to ward off evil spirits. Nations fought over access to and monopoly of certain spices, like cinnamon and nutmeg, when they were rare commodities. Not only were many men’s fortunes made in the pursuit of spices, spices at many periods throughout history literally served as currency. In Culinary Herbs and Spices of the World, Ben-Erik van Wyk offers the first fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. Van Wyk covers more than 150 species—from black pepper and blackcurrant to white mustard and white ginger—detailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavors, and individual entries include the chemical compounds and structures responsible for each spice or herb’s characteristic flavor. Many of the herbs and spices van Wyk covers are familiar fixtures in our own spice racks, but a few—especially those from Africa and China—will be introduced for the first time to American audiences. Van Wyk also offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand’s curiosity for more information about new dishes from little-known culinary traditions. People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared. Culinary Herbs and Spices of the World will appeal to those inquisitive foodies in addition to gardeners and botanists.
Culinary Herbs and Spices of the World
by Ben-Erik van WykFor centuries herbs and spices have been an integral part of many of the world’s great cuisines. But spices have a history of doing much more than adding life to bland foods. They have been the inspiration for, among other things, trade, exploration, and poetry. Priests employed them in worship, incantations, and rituals, and shamans used them as charms to ward off evil spirits. Nations fought over access to and monopoly of certain spices, like cinnamon and nutmeg, when they were rare commodities. Not only were many men’s fortunes made in the pursuit of spices, spices at many periods throughout history literally served as currency. In Culinary Herbs and Spices of the World, Ben-Erik van Wyk offers the first fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. Van Wyk covers more than 150 species—from black pepper and blackcurrant to white mustard and white ginger—detailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavors, and individual entries include the chemical compounds and structures responsible for each spice or herb’s characteristic flavor. Many of the herbs and spices van Wyk covers are familiar fixtures in our own spice racks, but a few—especially those from Africa and China—will be introduced for the first time to American audiences. Van Wyk also offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand’s curiosity for more information about new dishes from little-known culinary traditions. People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared. Culinary Herbs and Spices of the World will appeal to those inquisitive foodies in addition to gardeners and botanists.
Culinary Herbs and Spices of the World
by Ben-Erik van WykFor centuries herbs and spices have been an integral part of many of the world’s great cuisines. But spices have a history of doing much more than adding life to bland foods. They have been the inspiration for, among other things, trade, exploration, and poetry. Priests employed them in worship, incantations, and rituals, and shamans used them as charms to ward off evil spirits. Nations fought over access to and monopoly of certain spices, like cinnamon and nutmeg, when they were rare commodities. Not only were many men’s fortunes made in the pursuit of spices, spices at many periods throughout history literally served as currency. In Culinary Herbs and Spices of the World, Ben-Erik van Wyk offers the first fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. Van Wyk covers more than 150 species—from black pepper and blackcurrant to white mustard and white ginger—detailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavors, and individual entries include the chemical compounds and structures responsible for each spice or herb’s characteristic flavor. Many of the herbs and spices van Wyk covers are familiar fixtures in our own spice racks, but a few—especially those from Africa and China—will be introduced for the first time to American audiences. Van Wyk also offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand’s curiosity for more information about new dishes from little-known culinary traditions. People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared. Culinary Herbs and Spices of the World will appeal to those inquisitive foodies in addition to gardeners and botanists.
Culinary Herbs and Spices of the World
by Ben-Erik van WykFor centuries herbs and spices have been an integral part of many of the world’s great cuisines. But spices have a history of doing much more than adding life to bland foods. They have been the inspiration for, among other things, trade, exploration, and poetry. Priests employed them in worship, incantations, and rituals, and shamans used them as charms to ward off evil spirits. Nations fought over access to and monopoly of certain spices, like cinnamon and nutmeg, when they were rare commodities. Not only were many men’s fortunes made in the pursuit of spices, spices at many periods throughout history literally served as currency. In Culinary Herbs and Spices of the World, Ben-Erik van Wyk offers the first fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. Van Wyk covers more than 150 species—from black pepper and blackcurrant to white mustard and white ginger—detailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavors, and individual entries include the chemical compounds and structures responsible for each spice or herb’s characteristic flavor. Many of the herbs and spices van Wyk covers are familiar fixtures in our own spice racks, but a few—especially those from Africa and China—will be introduced for the first time to American audiences. Van Wyk also offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand’s curiosity for more information about new dishes from little-known culinary traditions. People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared. Culinary Herbs and Spices of the World will appeal to those inquisitive foodies in addition to gardeners and botanists.
Culinary Man and the Kitchen Brigade: Normative Subjectivity in Western Fine Dining Traditions (Routledge Food Studies)
by Jordan FallonCulinary Man and the Kitchen Brigade offers an exploration of the field of normative subjectivity circulated within western fine dining traditions, presenting a theoretical analysis of the governing relationship between the chef, who embodies the Culinary Man, and the fine dining brigade.The book offers a unique treatment of western haute cuisine’s interlocking regime of labor and aesthetics and theorizes the underexplored kitchen brigade as a model of disciplinary formation. It deploys a heterogeneous set of disciplinary discourses and practices which have the effect of consolidating monopolies on epistemic authority and governance. Each position within the brigade’s hierarchy is subject to distinct, though related, disciplinary practices. Thus, chapters identify the specific practices pertinent to each brigade subject, while also illuminating how they fit together as a coherent hegemonic project. The application of Wynterian and Foucauldian insight to the fine dining brigade offers a political theory of culinary work which departs from other food studies texts. Notably, this work offers an in-depth treatment of the brigade’s colonial dimensions which resonate with emerging critiques, scholarly and general, of the race and gender politics of restaurant labor. The concluding chapters seek to identify where extant modes of resistance or alternative forms of culinary organization may hold the potential to move beyond the hegemonic overrepresentation of Culinary Man.This book will be of great interest to students and scholars from across the social sciences and humanities interested in critical food studies, political and cultural theory, and popular culinary culture.
Culinary Man and the Kitchen Brigade: Normative Subjectivity in Western Fine Dining Traditions (Routledge Food Studies)
by Jordan FallonCulinary Man and the Kitchen Brigade offers an exploration of the field of normative subjectivity circulated within western fine dining traditions, presenting a theoretical analysis of the governing relationship between the chef, who embodies the Culinary Man, and the fine dining brigade.The book offers a unique treatment of western haute cuisine’s interlocking regime of labor and aesthetics and theorizes the underexplored kitchen brigade as a model of disciplinary formation. It deploys a heterogeneous set of disciplinary discourses and practices which have the effect of consolidating monopolies on epistemic authority and governance. Each position within the brigade’s hierarchy is subject to distinct, though related, disciplinary practices. Thus, chapters identify the specific practices pertinent to each brigade subject, while also illuminating how they fit together as a coherent hegemonic project. The application of Wynterian and Foucauldian insight to the fine dining brigade offers a political theory of culinary work which departs from other food studies texts. Notably, this work offers an in-depth treatment of the brigade’s colonial dimensions which resonate with emerging critiques, scholarly and general, of the race and gender politics of restaurant labor. The concluding chapters seek to identify where extant modes of resistance or alternative forms of culinary organization may hold the potential to move beyond the hegemonic overrepresentation of Culinary Man.This book will be of great interest to students and scholars from across the social sciences and humanities interested in critical food studies, political and cultural theory, and popular culinary culture.
Cull of the Wild: Killing in the Name of Conservation
by Hugh WarwickInvestigating the ethical and practical challenges of one of the greatest threats to biodiversity: invasive species.Across the world, invasive species pose a danger to ecosystems. The UN Convention on Biological Diversity ranks them as a major threat to biodiversity on par with habitat loss, climate change and pollution.Tackling this isn't easy, and no one knows this better than Hugh Warwick, a conservationist who loathes the idea of killing, harming or even eating animals. Yet as an ecologist, he is acutely aware of the need, at times, to kill invasive species whose presence harms the wider environment.Hugh explores the complex history of species control, revealing the global movement of species and the impacts of their presence. Combining scientific theory with gentle humour in his signature style, he explains the issues conservationists face to control non-native animals and protect native species – including grey and red squirrels on Anglesey, ravens and tortoises in the Mojave Desert, cane toads in Australia and the smooth-billed ani on the Galapagos – and describes cases like Pablo Escobar's cocaine hippos and the Burmese python pet trade.Taking a balanced and open approach to this emotive subject, Hugh speaks to experts on all sides of the debate. How do we protect endangered native species? Which species do we prioritise? And how do we reckon with the ethics of killing anything in the name of conservation?
Cull of the Wild: Killing in the Name of Conservation
by Hugh WarwickInvestigating the ethical and practical challenges of one of the greatest threats to biodiversity: invasive species.Across the world, invasive species pose a danger to ecosystems. The UN Convention on Biological Diversity ranks them as a major threat to biodiversity on par with habitat loss, climate change and pollution.Tackling this isn't easy, and no one knows this better than Hugh Warwick, a conservationist who loathes the idea of killing, harming or even eating animals. Yet as an ecologist, he is acutely aware of the need, at times, to kill invasive species whose presence harms the wider environment.Hugh explores the complex history of species control, revealing the global movement of species and the impacts of their presence. Combining scientific theory with gentle humour in his signature style, he explains the issues conservationists face to control non-native animals and protect native species – including grey and red squirrels on Anglesey, ravens and tortoises in the Mojave Desert, cane toads in Australia and the smooth-billed ani on the Galapagos – and describes cases like Pablo Escobar's cocaine hippos and the Burmese python pet trade.Taking a balanced and open approach to this emotive subject, Hugh speaks to experts on all sides of the debate. How do we protect endangered native species? Which species do we prioritise? And how do we reckon with the ethics of killing anything in the name of conservation?
Cullin-RING Ligases and Protein Neddylation: Biology and Therapeutics (Advances in Experimental Medicine and Biology #1217)
by Yi Sun Wenyi Wei Jianping JinThis book summarizes all the important aspects of CRLs (Cullin-RING E3 Ubiquitin Ligases), while providing details of mechanistic specifics that go beyond protein ubiquitination and neddylation. Ubiquitin ligases, including the CRLs, which are activated by neddylation, play an important role in diverse biological processes and are involved in various human diseases, particularly cancer. The book covers various topics, such as CRL structure, biology, genetics, its regulation by neddylation, its pivotal role in human disease, and its potential in drug discovery and targeted therapies. The book appeals to biochemists and biologists working in other fields, and, given the importance of CRLs in all aspects of cell biology and the great promise of targeting these complexes for therapy, is a valuable resource anyone interested in modern biology or medicine.
Cultivated Meat: Technologies, Commercialization and Challenges
by Carlos Ricardo Soccol Carla Forte Maiolino Molento Germano Glufke Reis Susan Grace KarpCultivated meat is an emerging substitute for conventional meat that is not associated with animal farming and slaughtering. Instead, animal cells are cultivated in bioreactors and post-processed into “artificial” meat products. Although this new technology solves several ethical and environmental problems, there are techno-economic challenges that need to be addressed to make the commercial-scale production of cultivated meat a real perspective. This book addresses fundamental aspects of new food systems, animal cell culture and cultivated meat production, including cell lines, culture media, microcarriers and scaffolds, bioreactors, downstream processes, formulation, packaging, quality control, scale-up, and waste management. Also, aspects related to commercialization, market, patents, legislation, global and regional policies, and sustainability metrics such as life-cycle assessment, together with a bioeconomy perspective analysis, are reviewed. Finally, case studies are presented and the challenges and future prospects for cultivated meat production are proposed. This book is a collection of 21 chapters written by specialists in the field.
Cultivated vegetables of the world: a multilingual onomasticon
by Stanley J. KaysVegetables make up a major portion of the diet of humans and are critical for good health. With the world population predicted to reach 9 billion people by 2050, they will play an increasingly important role in food availability. The purpose of this book is to facilitate accuracy in communication among individuals working in agriculture and a better understand of the extent and diversity of vegetable production and utilization worldwide. Increasing global economic interdependence and trade in agricultural products makes precise communication among individuals utilizing different languages essential. There is currently a wide range of vegetables shipped around the world as seasonal, economic and other forces are shifting markets from exclusively local toward global. The text provides up-to-date scientific names, synonyms, and common names for the commercially cultivated vegetable crops grown worldwide (404 crops), in addition to information on the plant parts utilized and their method of preparation. Common names from 370 languages are presented along with information on each of the languages. The text represents an essential reference source with the information presented in a concise and readily accessible format. It allows indentifying a crop from the common name in a diverse cross-section of languages and is therefore of use to university and government researchers, libraries worldwide, agricultural organizations, agricultural scientists, embassies, international travelers, vegetable growers, shippers, packers, produce buyers, grocery store managers, gourmet restaurants, chefs, and gardeners.
Cultivating Arctic Landscapes: Knowing and Managing Animals in the Circumpolar North
by David G. Anderson Mark NuttallIn the last two decades, there has been an increased awareness of the traditions and issues that link aboriginal people across the circumpolar North. One of the key aspects of the lives of circumpolar peoples, be they in Scandinavia, Alaska, Russia, or Canada, is their relationship to the wild animals that support them. Although divided for most of the 20th Century by various national trading blocks, and the Cold War, aboriginal people in each region share common stories about the various capitalist and socialist states that claimed control over their lands and animals. Now, aboriginal peoples throughout the region are reclaiming their rights. This volume is the first to give a well-rounded portrait of wildlife management, aboriginal rights, and politics in the circumpolar north. The book reveals unexpected continuities between socialist and capitalist ecological styles, as well as addressing the problems facing a new era of cultural exchanges between aboriginal peoples in each region.
Cultivating Biodiversity to Transform Agriculture
by Étienne HainzelinHow can cultivated plant biodiversity contribute to the transformation and the "ecologization" of agriculture in Southern countries? Based on extensive field work in the Southern countries, a great deal of scientific progress is presented in all areas affecting agriculture (agronomy, plant breeding and crop protection, cultivation systems, etc.) in order to intensify the ecological processes in cultivated plots and at the scale of rural landscapes.
