L'enseignement agricole et vétérinaire de la Révolution à la Libération PDF Download
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Author: Thérèse Charmasson
Publisher: Publications de la Sorbonne
ISBN: 9782859442026
Category : Agricultural education
Languages : fr
Pages : 908
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Book Description
Author: Thérèse Charmasson
Publisher: Publications de la Sorbonne
ISBN: 9782859442026
Category : Agricultural education
Languages : fr
Pages : 908
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Book Description
Author: Anne-Marie Lelorrain
Publisher:
ISBN: 9782734203056
Category :
Languages : fr
Pages : 741
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Book Description
Cet ouvrage de référence réunissant 113 textes officiels annotés, complétés par une introduction historique générale et de nombreuses annexes documentaires, constitue un instrument de travail indispensable pour quiconque s'intéresse à l'enseignement agricole et vétérinaire.
Author: Thérèse Charmasson
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Author: Anne-Marie Lelorrain
Publisher: Educagri Editions
ISBN: 9782734209959
Category : Agricultural education
Languages : fr
Pages : 1064
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Book Description
Author: Peter Jones
Publisher: Oxford University Press
ISBN: 0198716079
Category : Business & Economics
Languages : en
Pages : 281
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Book Description
Agricultural Enlightenment explores the modernization of the rural economy in Europe through the lens of the Enlightenment. It focuses on the second half of the eighteenth century and emphasizes the role of useful knowledge in the process of agrarian change and agricultural development. As such it invites economic historians to respond to the challenge issued by Joel Mokyr to look beyond quantitative data and to take seriously the argument that cultural factors, broadly understood, may have aided or hindered the evolution of agriculture in the early modern period ("what people knew and believed" had a direct bearing on their economic behavior Mokyr, The Enlightened Economy]). Evidence in support of the idea that a readily accessible supply of agricultural knowledge helps to explain the trajectory of the rural economy is drawn from all of the countries of Europe. The book includes two cases studies of rapid rural modernization in Scotland and Denmark where Agricultural Enlightenment was swiftly followed by full-scale Agricultural Revolution.
Author: Pierre Champollion
Publisher: John Wiley & Sons
ISBN: 111975173X
Category : Education
Languages : en
Pages : 250
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Book Description
This comprehensive scientific work embraces, within the generic theme of "educations, territorialities and territories", the vast majority of different facets of the complex relationships between educations and territories that have developed over time. It sheds an original light on the many - and, for some, new - interactions between territories-territories, on the one hand, and educations, on the other hand, which have recently been identified and analyzed. Beyond this main objective, it contributes to improving the fine and differentiated understanding of the concept of territory in the sciences of education and training and, more importantly, it brings innovative developments to the still embryonic theorization of the complex relations between educations. and territories-territorialities. This book shows, in particular, through its surveys, its analyzes and its results, that within all the multiple influences attributed to the different dimensions of the territories, the very discrete territoriality - falling within the symbolic territory - is perhaps finally the the most important territorial vector in terms of education in certain areas (rural Montagnards, for example), particularly as regards educational and vocational guidance, but not only. Lastly, it is not uninteresting to note that the theme it bears is spreading more and more today beyond scientific circles: the problem of inequalities in education and orientation of territorial origin is fueling - recently - the controversies and the reflections of the French educational policy which is thus sometimes echoed - in declarative terms essentially for the moment! - scientific advances in this area
Author: Martino Lorenzo Fagnani
Publisher: Springer Nature
ISBN: 3031206576
Category : History
Languages : en
Pages : 297
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Book Description
The late eighteenth century and subsequent Napoleonic Era witnessed a turning point in the establishment of agricultural science as a well-defined discipline in northern Italy. In this book, Martino Lorenzo Fagnani traces these developments by reviewing the correspondence of naturalists and agriculturists as well as the research plans of universities, academies, societies, institutes, and governments. He explores the establishment of a broad knowledge network encompassing all of Europe while also investigating the reasons behind the exchange of seeds, the establishment of spaces for experimentation such as scientific gardens and experimental fields, and the organization of specialized journals and monographs. This work represents an important contribution to the historiography of Italian agricultural science, filling a significant gap in our knowledge of related developments.
Author: Anders Lundgren
Publisher: Science History Publications
ISBN: 9780881352740
Category : Education
Languages : en
Pages : 484
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Book Description
Historians and philosophers of science offer 18 papers from a European Science Foundation workshop held in Uppsala, Sweden, in February 1996, explore such questions as how textbooks differ from other forms of chemical literature, under what conditions they become established as a genre, whether they develop a specific rhetoric, how their audiences help shape the profile of chemistry, translations, and other topics. Only names are indexed.
Author:
Publisher: Oxford University Press
ISBN: 0199330891
Category : Cooking
Languages : en
Pages : 894
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Book Description
Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
Author:
Publisher:
ISBN:
Category : France
Languages : en
Pages : 302
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Book Description
