Edward O. Wilson has been fascinated by nature ever since he was a child. He cannot imagine anything more amusing or appealing than the study of the complexity of any ecosystem on Earth. Some years ago, when he was a lecturer at Harvard University, Wilson used to tell his students to go for walk in campus and take a look at the ground.
Relfexionem sobre la fam al món, l'alimentació sostenible o els animals de granja en aquest article compromés amb la bona qualitat dels aliments.
Flavour and texture are two criteria currently used to accept or reject food. Texture is a concept with no clear definition when used in gastronomy. However, materials science can help
Noam Avram Chomsky turned the field of linguistics upside down in 1957 when Syntactic Structures was published. He argued that the capacity for language acquisition is innate in humans.
«Detailed evidence shows that Nietzsche passed through each of the three stages: the chancre of primary syphilis; the terrible pox, fever and pain of secondary syphilis; and the dreaded third,
What did our ancestors in order to keep the food fresh and cold? This has lead us to a heritage that must be preserved.
