検索キーワード： 農業科学・食品科学

From best-selling author Amanda Owen come more tales of life at Ravenseat, the remote Yorkshire hill farm she shares with husband Clive, eight children and 1,000 sheep. In A Year in the Life of the Yorkshire Shepherdess she describes the age-old cycles of a farming year and the constant challenges the family faces, from being cut off in winter to tending their flock on some of Yorkshire's highest, bleakest moors - land so inaccessible that in places it can be reached only on foot.

Modern science has brought us produce in perpetual abundance - once-rare fruits are seemingly never out of season, and we breed and clone the hardiest, best-tasting varieties of the crops we rely on most. As a result, a smaller proportion of people on earth go hungry today than at any other moment in the last thousand years, and the streamlining of our food supply guarantees that the food we buy, from bananas to coffee to wheat, tastes the same every single time.

Leah Garcés has dedicated her career to fighting for the rights of the animals that end up on our plates. As the former US Executive Director of Compassion in World Farming and the current President of the nonprofit group Mercy for Animals, she has led the fight against the sprawling chicken industry that raises billions of birds in cruel conditions - all to satisfy our appetite for meat.

This audiobook explains the scientific tools and techniques that revealed the century's biggest food fraud scams. It looks in detail at the biggest scams in recent times; drawing on the lead author's extensive experience at the forefront of the fight against these fraudsters, it goes on to explore the arms race between scientists and adulterers as better techniques for detection spur more creative and sophisticated means of adulteration.

Have you ever wondered why onions make us cry? Do you believe bananas contain more calories as they ripen and get sweeter? This sequel to the best-selling What Einstein Told His Cook continues Robert L. Wolke's investigations into the science behind our foods.

Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling.

Beware! The sordid lives of plants behaving badly. A tree that sheds poison daggers; a glistening red seed that stops the heart; a shrub that causes paralysis; a vine that strangles; and a leaf that triggered a war. Amy Stewart, best-selling author of Flower Confidential, takes on over two hundred of Mother Nature's most appalling creations in an A to Z of plants that kill, maim, intoxicate, and otherwise offend.

This journey through the changing seasons at Rowfoot Farm - tupping time in the autumn, winters as wet, bleak and cold here in Cumbria as elsewhere, lambing and the glories of spring, a bucolic, bee-filled Eden Valley summer with its many shows and fairs - will reveal much that you need to know about the countryside, its quirky customs and ways, and most likely a great deal that you don't.

In the bestselling tradition of Alton Brown’s Good Eats and M.F.K. Fisher’s The Art of Eating, Pashman analyzes everyday foods in extraordinary detail to answer some of the most pressing questions of our time, including: Is a cheeseburger better when the cheese is on the bottom, closer to your tongue, to accentuate cheesy goodness? What are the ethics of cherry-picking specific ingredients from a snack mix? And what role does surface-area-to-volume ratio play in fried food enjoyment and ice cube selection?

Oil and Honey is McKibben's account of two necessary and mutually reinforcing sides of the global climate fight - from the center of the maelstrom and from the growing hive of small-scale local answers. With empathy and passion he makes the case for a renewed commitment on both levels, telling the story of raising one year’s honey crop and building a social movement that’s still cresting.

Discover a place where every animal is safe, loved, and allowed to live out its natural life. Here is the inspiring true story of Best Friends, an animal sanctuary a few dedicated people made happen, and thousands of furry and feathered friends have called home. Meet the residents, including Sinjin, the badly burned black cat and Sparkles, the broken-down packhorse. Meet their rescuers: a famous symphony conductor, a successful architect, veterinarians, and others.

Farm animals have been disappearing from our fields as the production of food has become a global industry. We no longer know for certain what is entering the food chain and what we are eating - as the UK horsemeat scandal demonstrated. We are reaching a tipping point as the farming revolution threatens our countryside, health, and the quality of our food wherever we live in the world.

Bombastic headlines about science and technology are nothing new. To cut through the constant stream of information and misinformation on social media, or grab the attention of investors, or convince governments to take notice, strident headlines or bold claims seem necessary to give complex, nuanced information some wow factor. But hype has a dark side, too. It can mislead. It can distract. It can blinker us from seeing what is actually going on.

Caitlin Shetterly discovered the importance of GMOs the hard way. Shortly after she learned that her son had an alarming sensitivity to GMO corn, she was told that she had the same condition, and her family's daily existence changed forever. An expansion of Shetterly's viral Elle article "The Bad Seed", Modified delves deep into the heart of the matter - from the cornfields of Nebraska to the beekeeping conventions in Brussels - to shine a light on the people, the science, and the corporations behind the food we serve ourselves and our families every day.

Drawing from exclusive and unprecedented access to the main players, from polarizing activist-turned-tech CEO Josh Tetrick to lobbyists and regulators on both sides of the issue, Billion Dollar Burger follows the people fighting to upend our food system as they butt up against the entrenched interests fighting viciously to stop them. The stakes are monumentally high: Cell-cultured meat is the best hope for sustainable food production, a key to fighting climate change, a gold mine for the companies that make it happen, and an existential threat for farmers and meatpackers.

From the humble drone to the fittingly named worker to the queen herself - who is more a slave than a monarch - the hive world, Andrew Coté reveals, is full of strivers and slackers, givers and takers, and even some insect promiscuity (startlingly similar to the prickly human variety). Written with Coté’s trademark humor, acumen, and a healthy dose of charm, Honey and Venom illuminates the obscure culture of New York City “beeks” and the biology of the bees themselves for both casual readers and bee enthusiasts.

Cheese puffs. Coffee. Sunscreen. Vapes. George Zaidan reveals what will kill you, what won’t, and why - explained with high-octane hilarity, hysterical hijinks, and other things that don’t begin with the letter H. Ingredients offers the perspective of a chemist on the stuff we eat, drink, inhale, and smear on ourselves. Apart from the burning question of whether you should eat that Cheeto, Zaidan explores a range of topics.

My Family and Other Animals meets The Secret Life of Cows: this rediscovered gem tells the charming tale of how a baby llama transformed a Welsh farming family forever. Ruth Ruck's family lives on a Welsh mountain farm, no strangers to cow pats on the carpet and nesting hens in the larder. When dark days strike, they embark on a farming experiment to cheer them all up - but raising a baby llama proves more of an adventure than expected.

Break out the TV dinners! From the author who gave us Cod, Salt, and other informative bestsellers, the first biography of Clarence Birdseye, the eccentric genius inventor whose fast-freezing process revolutionized the food industry and American agriculture.

A series of glasses of transparent liquids is in front of you: but which will quench your thirst and which will kill you? And why? Why does one liquid make us drunk and another power a jumbo jet? Sometimes dangerous, often delightful and always fascinating, discover the secret lives of liquids, from one of our best known scientists. From the best-selling author of Stuff Matters comes a fascinating tour of the world of these surprising or sinister substances - the droplets, heartbeats and ocean waves we encounter day to day.