Sandy Smith - Böcker

Are we humans destroying the environments in which we live, or is environmental change inevitable and natural? How has the relationship between human societies and environments changed since pre-history? Will human population growth outpace the available resources of land and water? Is global warming and climate change already out of control? What can economic and political models tell us about international development? Changing Environments takes a broad, interdisciplinary approach to such questions, drawing on ideas from science, technology, social science and humanities to examine how and why environments change as a result of natural and human-mediated processes. It draws on examples from around the world, and includes consideration of:* the scales of time and space over which changes in our environments occur* the effects on environments that arise from human use of the resources of energy, land, water and the atmosphere* the role of technology and economics in shaping human actions on our environments* the use and limitations of different models for thinking about environmental changeThe book is part of a series entitled Environment: Change, Contest and Response that forms a large part of an Open University course on environmental matters. The other books in the series are: Making Sense of Environmental IssuesContesting EnvironmentsEnvironmental responses

How do the people who know the most about food tackle the special challenges of cooking for children's palates? How do they get their children to join them at the dinner table when most kids would rather play under the tablecloth? Why do some kids love to eat broccoli, sushi, or pesto, while others insist on chicken nuggets every night?A lifelong foodie and a first-time mother, Fanae Aaron had lots of questions about how to teach her son to enjoy a variety of fresh, whole foods. So she sought out a diverse group of twenty award-winning chefs who are also parents. The book's first-class lineup includes: Eric Bromberg, Marc Murphy, Zack Gross, Ana Sortun, Piero Selvaggio, and Floyd Cardoz. These chefs stimulate their kids' curiosity about new foods by engaging them in the process without coercing them--and here they share their tips and stories, which provide an intimate glimpse into the chefs' family lives. Chefs' strategies include allowing kids to help prepare meals, taking them to farmers' markets, and giving them choices with healthy, family style meals. The book features seventy-five flavorful recipes--such as Kale and Scrambled Eggs, Baby Lamp Chops, and Nori Chips--from a variety of cuisines.