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Academic & Professional Books  Botany  Economic Botany & Ethnobotany

500 Plantes Comestibles Histoire – Botanique – Alimentation

360 pages, 500+ colour photos
500 Plantes Comestibles
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  • 500 Plantes Comestibles ISBN: 9782603019337 Paperback Oct 2013 Usually dispatched within 1 week
    £39.99
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About this book

Language: French

Although plants constitute the majority of our food, how much do we really know about them? 500 Plantes Comestibles explores the origins, history, botany and culinary use of hundreds of fruits, vegetables, nuts, grains, oilseed plants, sugar plants, beverage producers, herbs and other spices. Discover how saffron stars in a fourteenth century war, why almond is a cousin of the peach, plum and apricot, and how to enjoy a quandong .

Understand the role that edible plants have played in the history of mankind, the first hunter-gatherers, and early in agriculture, as well as the latest issues of crop production, such as the use of genetically modified organisms, and the impact of food transportation on the environment. Let yourself be drawn into the world of the plants that feed us, from familiar plants such as the strawberry or peanut, to more exotic ones like the lotus or plants of the genus Bunchosia.

Illustrated with over 500 photographs, this book has been conceived by an international team of historians, kitchen chefs, horticulturalists, and food specialists. It is aimed at cooks, gardeners and all lovers of good food and includes nutritional tables.


Summary in French:
Bien que les végétaux constituent la majeure partie de nos aliments, que connaissons-nous des plus familiers d’entre eux ? Cet ouvrage nous entraîne dans l’exploration des origines, de l’histoire, de la botanique et de l’usage culinaire de centaines de fruits, légumes, noix, céréales, végétaux oléagineux, végétaux sucriers ou producteurs de boissons, d’herbes aromatiques et autres épices…

Découvrez comment le safran fut à l’origine d’une guerre au XIVe siècle, pourquoi l’amande est cousine de la pêche, de la prune et de l’abricot, comment déguster un quandong.

Comprenez le rôle que les plantes comestibles ont joué dans l’histoire de l’humanité, des premiers chasseurs-cueilleurs et des débuts de l’agriculture aux plus récents enjeux de la production végétale, qu’il s’agisse du recours aux organismes génétiquement modifiés ou de l’impact du transport de la nourriture sur l’environnement.

Laissez-vous entraîner dans l’univers de ces végétaux qui nous nourrissent, des plus familiers comme la fraise ou la cacahuète aux plus exotiques comme le lotus ou la bunchosie.

- Illustré par plus de 500 photographies.
- Conçu par une équipe internationale d'historiens, chefs cuisiners, horticulteurs et spécialistes de l'alimentation.
- Pour les cuisiniers, les jardiniers et tous les amateurs de bonne chair.
- Inclut des tables nutritionnelles.

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360 pages, 500+ colour photos
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