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Digital atlas of traditional agricultural practices and food processing


Digital atlas of traditional agricultural practices and food processing
  • Author : R.T.J. Cappers
  • Publisher : Barkhuis
  • Release : 2016-05-09
  • ISBN : 9789492444004
  • Language : En, Es, Fr & De
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The Digital atlas of traditional agricultural practices and food processing documents the various processes involved in the production of food-from working the fields through to processing the crops for food, fodder, and other purposes.

Digital Atlas of Traditional Agricultural Practices and Food Processing


Digital Atlas of Traditional Agricultural Practices and Food Processing
  • Author : René T. J. Cappers
  • Publisher :
  • Release : 2016
  • ISBN : 9492444003
  • Language : En, Es, Fr & De
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This atlas is intended as a resource, not just for archaeobotanists hoping to reconstruct past foodways, but also for other archaeologists, palaeoecologists, ethnographers, and agricultural historians. Documenting an era of actual rural community practices in relation to local land use, it also provides unique material for rural sociologists, landscape ecologists, and agricultural technologists. The 'Digital atlas of traditional agricultural practices and food processing' documents the various processes involved in the production of food - from working the fields through to processing the crops for food, fodder, and other purposes. The atlas aims to define and describe these various processes unambiguously by using a standardized vocabulary and by explicitly taking into account the intention behind each process. Illustrated with more than 3,000 photographs and numerous films documenting 20 years of field observation in the Mediterranean area, the Middle East, and the Indian subcontinent, the atlas also includes detailed case studies of the practices and processes involving grapes, olives, date palms, barley, and wheat. Many of these processes are part of the intangible cultural heritage of agriculture that is now rapidly disappearing. The books contain full colour photographs as well as indexes on plant name and subject. The website includes both photographs and films, which can be examined in more detail using the site's extensive search tools.

Handbook of Plant Palaeoecology 2nd edition 2021


Handbook of Plant Palaeoecology  2nd edition 2021
  • Author : R.T.J. Cappers
  • Publisher : Barkhuis
  • Release : 2021-02-24
  • ISBN : 9789493194267
  • Language : En, Es, Fr & De
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This handbook is a completely revised version of the first edition, which was published in 2012. Plant palaeoecologists use data from plant fossils and plant subfossils to reconstruct ecosystems and food economies of the past. This book deals with the study of subfossil plant material retrieved from archaeological excavations and cores dated to the Late Glacial and the Holocene. One of the main objectives of this book is to describe the processes that underlie the formation of the archaeobotanical archive and the ultimate composition of the archaeobotanical record - being the data that are sampled and identified from this immense archive. Our understanding of these processes benefits from a knowledge of plant ecology and traditional agricultural practices and food processing. This handbook summarizes the basic ecological principles that relate to the reconstruction of former vegetation and of the agricultural practices in particular. This handbook is a completely revised version of the first edition, which was published in 2012. An important adaptation relates to new developments in the research on diaspores (seeds and fruits). This mainly concerns morphology, taxonomy, and ecology. We reduced the treatment of research on pollen somewhat, and we now present it in an equivalent manner to the other research disciplines. We have extended the cereals with millets, a variable group of grains that play an important role in the agricultural development of both Eurasia and northern Africa. The taxonomy is largely in line with new insights based on combined morphological and genetic research, as published by the Angiosperm Phylogeny Group. The findings of our ethno-archaeobotanical fieldwork have been extensively documented in the Digital atlas of traditional agricultural practices and food processing (Cappers et al., 2016) and the Digital atlas of traditional food made from cereals and milk (Cappers 2018). We have incorporated part of this information in a condensed format in this version of the handbook, including the typologies of fuel, harvesting implements, ovens, and traditional food. The website of the Digital Plant Atlas project (www.plantatlas.eu) offers the opportunity to examine photographs of plant parts and of processes related to agricultural practices and food processing in more detail, using extensive search tools.

Digital atlas of traditional food made from cereals and milk


Digital atlas of traditional food made from cereals and milk
  • Author : R.T.J. Cappers
  • Publisher : Barkhuis
  • Release : 2018-07-15
  • ISBN : 9789492444707
  • Language : En, Es, Fr & De
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Recent discussions about food safety and an awareness of vanishing traditions have resulted in an increasing interest in traditional foods and food heritage. The Digital atlas of traditional food made from cereals and milk explores the traditional food products that could have been made by transitional hunter-gatherers and the early farmers in south-west Asia by examining the traditional foods still being made today. The author has sampled traditional foods throughout south-west Asia, sometimes in large cities but more often in small villages or even remote farmhouses. His research shows that traditions can persist over a long period, but the rarity of some of the items he was able to collect also indicates that these foods represent an endangered mirror of our remote past. In the first part of the atlas, the author explores the basic principles of the processes applied to cereals and milk. What kinds of traditional foods can be considered representative of an ancient and unique traditional cuisine? Which technologies are necessary for their production? And how might these foods have been made on a large scale and with efficient use of fuel? How were they preserved for long periods? The atlas portion of the book presents well over 200 samples of traditional foods. Each sample includes a description with high-quality photographs.

Climate Change and Agriculture in Jamaica


Climate Change and Agriculture in Jamaica
  • Author : R. Selvaraju
  • Publisher : Food and Agriculture Organization
  • Release : 2013
  • ISBN : MINN:31951D03691717T
  • Language : En, Es, Fr & De
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ctives of the study are: (i) to review current knowledge on vulnerability, past trends in climate, and impacts of climate variability and change on agriculture sector, and (ii) to explore technical and policy alternatives in order to cope with and adapt to impacts of climate variability and change more effectively. The study identified what the potential impacts are, considered what interventions are appropriate, and if and where they should occur. The scope of the study focused on broader policy directions and investment priorities in relation to climate change adaptation. The first two chapters of this book present overall background on the agriculture sector and vulnerability context. Chapter 2 specifically presents vulnerability of agro-ecosystems and food production systems in both temporal and special dimensions. Chapter 3 elaborates on the nature of climate variability and expected future changes in climate. The past trends in climate were described based on observation, analysi