Germs: Can't Live With 'em Can't Live Without 'em
Author | : Andrew Sahud |
Publisher | : Lulu.com |
Total Pages | : 66 |
Release | : 2011-01-07 |
Genre | : Science |
ISBN | : 0557943809 |
A brief description of the world of germs.
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Author | : Andrew Sahud |
Publisher | : Lulu.com |
Total Pages | : 66 |
Release | : 2011-01-07 |
Genre | : Science |
ISBN | : 0557943809 |
A brief description of the world of germs.
Author | : Ed Yong |
Publisher | : HarperCollins |
Total Pages | : 285 |
Release | : 2016-08-09 |
Genre | : Science |
ISBN | : 0062368621 |
New York Times Bestseller New York Times Notable Book of 2016 • NPR Great Read of 2016 • Named a Best Book of 2016 by The Economist, Smithsonian, NPR's Science Friday, MPR, Minnesota Star Tribune, Kirkus Reviews, Publishers Weekly, The Guardian, Times (London) From Pulitzer Prize winner Ed Yong, a groundbreaking, wondrously informative, and vastly entertaining examination of the most significant revolution in biology since Darwin—a “microbe’s-eye view” of the world that reveals a marvelous, radically reconceived picture of life on earth. Every animal, whether human, squid, or wasp, is home to millions of bacteria and other microbes. Pulitzer Prize-winning author Ed Yong, whose humor is as evident as his erudition, prompts us to look at ourselves and our animal companions in a new light—less as individuals and more as the interconnected, interdependent multitudes we assuredly are. The microbes in our bodies are part of our immune systems and protect us from disease. In the deep oceans, mysterious creatures without mouths or guts depend on microbes for all their energy. Bacteria provide squid with invisibility cloaks, help beetles to bring down forests, and allow worms to cause diseases that afflict millions of people. Many people think of microbes as germs to be eradicated, but those that live with us—the microbiome—build our bodies, protect our health, shape our identities, and grant us incredible abilities. In this astonishing book, Ed Yong takes us on a grand tour through our microbial partners, and introduces us to the scientists on the front lines of discovery. It will change both our view of nature and our sense of where we belong in it.
Author | : Jason Tetro |
Publisher | : Doubleday Canada |
Total Pages | : 274 |
Release | : 2013-11-05 |
Genre | : Science |
ISBN | : 0385678533 |
Since the dawn of the human race, germs have been making us sick. Whether the ailment is a cold, the flu, diabetes, obesity or certain cancers, the likely cause is germs. Our ancient enemies have four families - bacteria, viruses, fungi, and protozoa - and many names: Ebola, E. coli, salmonella, norovirus, gonorrhea. . . Human beings are engaged in a "war on germs," in which we develop ever-more sophisticated weapons and defensive strategies. But it is a war we can never win. Our best plan for staying as healthy is to choose our battles carefully, and try to co-exist with germs as best we can. The Germ Code is a wise, witty and wonderfully readable guide to our relationship with these infinitesimal but infinitely powerful creatures. Microbiologist Jason Tetro takes us outside the lab and shows the enormous influence of germs upon humanity's past, present and future. He unlocks the mysteries of "the germ code" to reveal how these organisms have exploited our every activity and colonized every corner of the earth. From his own research and personal experience, Tetro relates how the most recent flu pandemic happened, how others may have been averted and how more may come about if we aren't careful. He also explains that not every germ is our foe, and offers advice on harnessing the power of good germs to stay healthy and make our planet a better place. The Germ Code is a fascinating journey through an unseen world, an essential manual to living in harmony with germs and a life-enhancing (as well as life-saving!) good read.
Author | : Heather E. Quinlan |
Publisher | : Visible Ink Press |
Total Pages | : 874 |
Release | : 2020-11-01 |
Genre | : Social Science |
ISBN | : 1578597366 |
Pandemics can come in waves—like tidal waves. They change societies. They disrupt life. They end lives. As far back as 3000 B.C.E. (the Bronze Age), plagues have stricken mankind. COVID-19 is just the latest example, but history shows that life continues. It shows that knowledge and social cooperation can save lives. Viruses are neither alive nor dead and are the closest thing we have to zombies. Their only known function is to replicate themselves, which can have devastating consequences on their hosts. Most, but not all, bacteria are good for us. Some are truly horrific, including those that caused the bubonic, pneumonic, and septicemic plagues. And viruses and bacteria are always morphing, evolving, and changing, making them hard to treat. Plagues, Pandemics, and Viruses: From the Plague of Athens to Covid 19 is an enlightening, and sometimes frightening, recounting of the destruction wrought by disease, but it also looks at what man has done and can do to overcome even the deadliest and bleakest of contagions. More than two years in the making, author Heather E. Quinlan was deep into her research and writing when COVID hit. She quickly saw the similarities to plagues from the past. Plagues, Pandemics, and Viruses: From the Plague of Athens to Covid 19 not only covers the history, causes, medical treatments, human responses, and aftermath of the world’s biggest pandemics, but it also draws parallels to the present. It chronicles the diseases that have inflicted man throughout the millennia, including ... The differences (and similarities) between COVID-19 and other coronaviruses The bubonic plague/black plague, which wiped out 30% to 60% of Europe’s population The devastation to the indigenous population during the European colonization of the Americas The 1918 Spanish Flu, which did not come from Spain How disease “inspired” The Canterbury Tales, Wuthering Heights, the pop art of Keith Haring, and other art and literature AIDS’ “patient zero” How climate change will affect future pandemics The aftermath of various pandemics Several modern diseases making a comeback ... and much, much more. Along with investigating some of history’s most notorious pandemics and diseases, Plagues, Pandemics, and Viruses takes a look at human resilience and what we’ve learned from the past. It looks at how science, the medical community, and governments have conquered or mitigated most epidemics even before they can turn into pandemics. It reviews the science of pandemics, preventative measures, and medical interventions and it includes an exclusive interview with Dr. Anthony S. Fauci, director of the National Institute of Allergy and Infectious Diseases, as well as other experts in the medical community. Richly illustrated, it also has a helpful bibliography and extensive index. This invaluable resource is designed to help you understand, and protect you from, plagues, pandemics, epidemics, viruses, and disease!
Author | : Mark Weakland |
Publisher | : Capstone |
Total Pages | : 18 |
Release | : 2011 |
Genre | : Bacteria |
ISBN | : 1429645385 |
"Describes the science behind microorganisms that people couldn't live without,"--Provided by publisher.
Author | : Brian Polcyn |
Publisher | : W. W. Norton & Company |
Total Pages | : 321 |
Release | : 2005-11-17 |
Genre | : Cooking |
ISBN | : 0393083705 |
The only book for home cooks offering a complete introduction to the craft. CHARCUTERIE—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pâtés, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut. Ruhlman, coauthor of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, airdried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds.
Author | : Stanley Elkin |
Publisher | : Dalkey Archive Press |
Total Pages | : 292 |
Release | : 2001 |
Genre | : Fiction |
ISBN | : 9781564782700 |
Surrounded by cemeteries in the flatlands of New Jersey, the small town of Lud is sustained by the business of death. In fact, with no synagogue and no congregation, Rabbi Jerry Goldkorn has only one true responsibility: to preside over burial services for Jews who pass away in the surrounding cities. But after the Arctic misadventures that led him to Lud, he wouldn't want to live (or die) anywhere else. As the only living child in Lud, his daughter Connie has a different opinion of this grisly city, and she will do anything to get away from it--or at least liven it up a bit. Things get lively indeed when Connie testifies to meeting the Virgin Mary for a late-night romp through the local graveyards.
Author | : Michael Ruhlman |
Publisher | : W. W. Norton & Company |
Total Pages | : 455 |
Release | : 2013-09-03 |
Genre | : Cooking |
ISBN | : 0393241327 |
An essential update of the perennial bestseller. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest” to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.
Author | : Michael Ruhlman |
Publisher | : W. W. Norton & Company |
Total Pages | : 302 |
Release | : 2012-08-27 |
Genre | : Cooking |
ISBN | : 0393084167 |
The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. As the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. Ruhlman and Polcyn give recipes for the eight basic products in Italy’s pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami, and they even show us how to butcher a hog in the Italian and American ways. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new.
Author | : Edward Kay |
Publisher | : Kids Can Press Ltd |
Total Pages | : 52 |
Release | : 2021-10-05 |
Genre | : Juvenile Nonfiction |
ISBN | : 1525304127 |
A perfectly revolting introduction to germs! Kids get up close and personal with germs (ew!) in this entertaining, thoroughly researched exploration of the science and history of these tiny creatures. In gross detail, this book covers what germs are, how we get sick, how the immune system works and the best ways to stay healthy. There’s information on the deadliest past plagues and pandemics. And how germs may be helpful for cleaning the environment and solving crimes. Who knew creatures so small could have an influence so big?! With so much fascinating information, kids will become masters of microbes faster than you can say gesundheit!