Cockroach Milk
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Cockroaches
Author: Larry Slawson
language: en
Publisher: Larry Slawson via PublishDrive
Release Date: 2019-07-30
This book explores the traits and characteristics of cockroaches, as well as natural (and traditional) methods for exterminating these common pests.
Vital Science
Author: Dr Karl Kruszelnicki
language: en
Publisher: Macmillan Publishers Aus.
Release Date: 2018-10-30
Get your pulse racing with Australia's most popular scientist, Dr Karl Kruszelnicki. Discover why people tell lies, why some planets are hotter than stars and how humans are terraforming the Earth. Is cockroach milk really the next Superfood? Why are birds so smart? Why do trees need each other to grow and how do they communicate? Why did a group of scientists voluntarily starve to death while surrounded by tonnes of food? How long does a decapitated head stay "alive"? What human artefacts can be seen with the naked eye from the International Space Station? Who is Bertha Benz and how did her first car trip revolutionise how we use petrol today? Finally, monitor your breathing and learn why whales are so big, why oral histories are surprisingly accurate and try the five tried-and-tested steps to becoming a wellness guru.
The Anthropocene Cookbook
More than sixty speculative art and design projects explore how art, food, and creative thinking can prepare us for future catastrophes. In the Age of the Anthropocene—an era characterized by human-caused climate disaster—catastrophes and dystopias loom. The Anthropocene Cookbook takes our planetary state of emergency as an opportunity to seize the moment to imagine constructive change and new ideas. How can we survive in an age of constant environmental crises? How can we thrive? The Anthropocene Cookbook answers these questions by presenting a series of investigative art and design projects that explore how art, food, and creative thinking can prepare us for future catastrophes. This cookbook of ideas rethinks our eating habits and traditions, challenges our food taboos, and proposes new recipes for humanity’s survival. These more than sixty projects propose new ways to think and make food, offering tools for creative action rather than traditional recipes. They imagine modifying the human body to digest cellulose, turning plastic into food, tasting smog, extracting spices and medicines from sewage, and growing meat in the lab. They investigate provocative possibilities: What if we made cheese using human bacteria, enabled human photosynthesis through symbiosis with algae, and brought back extinct species in order to eat them? The projects are diverse in their creative approaches and their agendas—multilayered, multifaceted, hybrid, and cross-pollinated. The Anthropocene Cookbook offers a survival guide for a future gone rogue, a road map to our edible futures.