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Sinopsis
Maple Syrup takes the reader through the what, where, when, and why of maple sap and its conversion to maple syrup, that all-so-appreciated product of the North American deciduous forest.The journey begins with an introduction to trees, primarily maple trees, and especially sugar maple trees: where they occur, how they function, and particularly how they produce and deliver the sap from which the syrup is made. From there, the reader travels through the actual collection and management of the sap, the conversion of the sap to syrup, and the longer-term planning for and management of expanding and future sugarbush operations. Due attention also is paid to the history of human collection of sap and its conversion into syrup and sugar, ranging from its harvest by Native Americans through to the modern, and still evolving, tastes and methods of harvest and production. Written for the broad audience, Maple Syrup will be an accessible, enlightening, and enjoyable exploration of the science and history of a treasured natural resource.
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Acerca del autor
Michael A Rechlin is a life-long educator who believes in a hands-on project centered approach to education. In publishing Maple Syrup: The Science and the Art of Sugaring he hopes to encourage others to explore the wonders of sap flow and sugar making. And to do it with an understanding, often from the tree's perspective, of why it all happen. Mike had been Forestry Division head at Paul Smith's College, which has a 1,200 tap student run sugarbush, for over 10 years. He moved from there to hanging his buckets in the forests of Principia College in southern Illinois, where he taught a class in Sugarbush Management. These days he resides in West Virginia, where he helped to establish the Dry Fork Maple Works, a 20,000 tap state of the art commercial sugaring operation, and works with the West Virginia Maple Syrup Producers Association to promote the growth of the sugaring industry within the state. He was lead author in a December 2005 issue of "Maple Syrup Digest" titled: Making Maple Syrup in a Land of Funnel Cakes and Pulled Pork, where he recounts the trials of syrup making on the southern edge of the Sugar Maple range. And, had a piece on the expanding interest in sugaring in West Virginia in the December 2014 issue of Maple News. Born in Buffalo NY, I attended Paul Smith's College (AAS in Forestry), the University of Michigan (B.S. Forest Management, and M.S. resource ecology) and SUNY/ESF (Ph.D. Natural Resource Policy).
De la solapa interior
Written for a broad audience, Maple Syrup is an accessible, enlightening, and enjoyable exploration of the what, where, why, and how of a treasured natural resource. A book for the curious, readers learn how and why trees, particularly sugar maples, produce and deliver the sweet sap from which maple syrup is made. Traveling with the reader through a maple season, the author describes traditional and modern operations, and the chemistry and physics involved in converting sap to syrup. From Puttin up Wood to Managing Forests for Sap, author Mike Rechlin blends science with an obvious enjoyment of the pure fun of working in the woods and boiling sap. Whether you re an experienced syrup maker, a backyard hobbyist, a teacher, an inquisitive naturalist, or simply somebody who likes maple syrup, you ll learn something new and intriguing from reading this book.
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Imagen de archivo
Maple Syrup: An Introduction to the Science of a Forest Treasure
Publicado por
McDonald & Woodward Publishing Company, US, 2016
ISBN 10: 193577834X
ISBN 13: 9781935778349
Antiguo o usado
Paperback
Librería: Mispah books, Redhill, SURRE, Reino Unido
Calificación del vendedor: 4 de 5 estrellas
Paperback. Condición: Good. Good. book. Nº de ref. del artículo: ERICA829193577834X3
Cantidad disponible: 1 disponibles