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The succulent and Nama-karoo form part of the arid south-western zone of Africa, a vast region of rugged landscapes and low treeless vegetation. Studies of this unique biome have yielded fascinating insights into the ecology of its flora and fauna. This book, originally published in 1999, is the first to synthesise these studies, presenting information on biogeographic patterns and life processes, form and function of animals and plants, foraging ecology, landscape-level dynamics and anthropogenic influences. Detailed analyses of the factors distinguishing the biota of the Karoo from that of other temperate deserts are given and generalisations about semi-arid ecosystems challenged. The ideas expounded, the ecological principles reviewed, and the results presented are relevant to all those working in the extensive arid and semi-arid regions of the world.
Strandveldfood is not just a recipe book. It's a collection of snapshots, in pictures and words, of a year's worth of cooking, eating, plant-hunting and photographing South Africa's Cape West Coast, built on a foundation of five years' worth of exploration and discovery. Kobus van der Merwe honours the beautiful and rugged landscape of the West Coast with an offering of delicious, seasonal recipes. Jac de Villiers' photography perfectly captures what makes the region so inspiring and just how deftly Kobus has turned his muse into culinary magic. Fittingly, recipes are presented by season, taking you on a journey through the limestone and granite Fynbos region that stretches from Postberg in the West Coast National Park, past Langebaan, Saldanha, Jacobsbaai and on toward Stompneus Bay, ending at St Helena Bay. Traditional Strandveld foods like bokkoms and snoekkuite, as well as some twists on old favorites like melktert ice-cream demonstrate Kobus' loyalty to creating authentic but contemporary recipes.
Here is a wonderful overview of the landscape and vegetation of the five regions of the world that have a Mediterranean climate. In addition to the Mediterranean Basin itself, this climate of mild, rainy winters and dry, warm summers is found in California and parts of Chile, South Africa, and Australia. 30 maps. 18 tables. 46 line illustrations. 75 color and 90 b&w photos.
Early in the twentieth century a four-year-old boy is washed ashore like a piece of driftwood at Rietfontein Bay in the Southern Cape. Plucked from amongst the drowned bodies and the wreckage of the ship which floundered on the rocky reefs, the child is adopted by Willem and Sanna Swart and is given the name Moses. More than fifty years later, Moses spends his days taking care of a flock of sheep, continually haunted by a sense of displacement and a yearning to know his real identity. When he goes to work as a gardener for the elderly Lord and Lady de Saumarez he begins for the first time to feel a sense of belonging, and the missing pieces of his life start to unravel. Dalene Matthee, in this her final work, has created a moving tale of identity lost and found.
"We build tools to create culinary happiness" - Foodpairing.com "There is a world of exciting flavour combinations out there and when they work it's incredibly exciting" - Heston Blumenthal Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food. This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well. Contributors: Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru Andoni Luiz Aduriz - Mugaritz - Spain Heston Blumenthal - The Fat Duck - UK Tony Conigliaro - DrinksFactory - UK Sang Hoon Degeimbre - L'Air du Temps - Belgium Jason Howard - #50YearsBim - UK/Caribbean Mingoo Kang - Mingles - Korea Jane Lopes & Ben Shewry - Attica - Australia Virgilio Martinez - Central - Peru Dominique Persoone - The Chocolate Line - Belgium Karlos Ponte - Taller - Venezuela/Denmark Joan Roce - El Celler de Can Roca - Spain Dan Barber - Blue Hill at Stone Barns - USA Kobus van der Merwe - Wolfgat - South Africa Darren Purchese - Burch & Purchese Sweet Studio - Melbourne Alex Atala - D.O.M - Brazil María José San Román - Monastrell - Spain Keiko Nagae - Arôme conseil en patisserie - Paris

Report

South Africa. Dept. of Agriculture. Division of Veterinary Research

Published: 1930

Total Pages: 610


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