Digital Diaspore Atlas Of The Netherlands
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Digital Diaspore Atlas of the Netherlands
The Digital Diaspore Atlas of the Netherlands consists of a book and a website. With more than 2600 colour photographs, this atlas represents 1915 taxa and includes not only the wild plants of the Netherlands, but also adventitious plants and cultivated plants that have naturalized and are today found in the wild in the Netherlands. The selection of plant taxa is based on the 24th edition of Heukels' Flora van Nederland, following new insights into the phylogenetic classification of the angiosperms (as incorporated in APG IV). This atlas presents a unique view of the variation among-and characteristics of-the diaspores of the Dutch flora, and it is designed to be a tool to identify these diaspores. Three kinds of diaspores (dispersal units) are depicted: seeds, fruits, and anthocarps (meaning fruits with a conspicuous exocarp). Because the diaspores of many plants have clearly visible diagnostic characteristics, this diaspore atlas can also be used to identify seed-bearing plants via their ripe seeds, fruits, and anthocarps. This diaspore atlas will be of use to ecologists, plant taxonomists, palaeobotanists, those who work in seed testing, and florists-both within and outside the Netherlands. The quality of the photos has been improved over that of the Digital Seed Atlas of the Netherlands through our use of a Leica M125 C stereomicroscope with motorfocus system, a Leica MC190 HD microscope camera, the software las 4.13.0, and Adobe Photoshop 2019 for stacking and photo editing. This book is a publication of the Digital Plant Atlas project, a collaboration among palaeobotanists and ecologists of the Rijksuniversiteit Groningen, in the Netherlands, and the Deutsches Archäologisches Institut, in Berlin, Germany. The project aims to make plant reference collections accessible to a broader public of professional and amateur users via its website, www.plantatlas.eu. This website offers the opportunity to examine photographs of plant parts (including diaspores) and of processes related to agricultural practices and food processing in more detail, using its extensive search tools. The other publications of the Digital Plant Atlas project can also be found on this website.
Digital atlas of traditional agricultural practices and food processing
The Digital atlas [www.plantatlas.eu] of traditional agricultural practices and food processing documents the various processes involved in the production of food--from working the fields through to processing the crops for food, fodder, and other purposes. The atlas aims to define and describe these various processes unambiguously by using a standardized vocabulary and by explicitly taking into account the intention behind each process. Illustrated with more than 3,000 photographs and numerous films documenting 20 years of field observation in the Mediterranean area, the Middle East, and the Indian subcontinent, the atlas also includes detailed case studies of the practices and processes involving grapes, olives, date palms, barley, and wheat. Many of these processes are part of the intangible cultural heritage of agriculture that is now rapidly disappearing.
Digital atlas of traditional food made from cereals and milk
Recent discussions about food safety and an awareness of vanishing traditions have resulted in an increasing interest in traditional foods and food heritage. The Digital atlas of traditional food made from cereals and milk explores the traditional food products that could have been made by transitional hunter-gatherers and the early farmers in south-west Asia by examining the traditional foods still being made today. The author has sampled traditional foods throughout south-west Asia, sometimes in large cities but more often in small villages or even remote farmhouses. His research shows that traditions can persist over a long period, but the rarity of some of the items he was able to collect also indicates that these foods represent an endangered mirror of our remote past. In the first part of the atlas, the author explores the basic principles of the processes applied to cereals and milk. What kinds of traditional foods can be considered representative of an ancient and unique traditional cuisine? Which technologies are necessary for their production? And how might these foods have been made on a large scale and with efficient use of fuel? How were they preserved for long periods? The atlas portion of the book presents well over 200 samples of traditional foods. Each sample includes a description with high-quality photographs.