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Possum
34,00 € *
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High Quality Content by WIKIPEDIA articles! A possum (plural form: possums) is any of about 69 small to medium-sized arboreal marsupial species native to Australia, New Guinea, and Sulawesi (and introduced to New Zealand and China). The name derives from their resemblance to the opossums of the Americas. (The name is from Algonquian wapathemwa, not Greek or Latin, so the plural is possums, not possa.) Possum is also used in North America as a short form of Opossum. Possums are quadrupedal diprotodont marsupials with long tails. The smallest possum, indeed the smallest diprotodont marsupial, is the Little Pygmy Possum with an adult head-body length of 70mm and a weight of 10g. The largest is the Bear Cuscus that may exceed 7kg. Possums are typically nocturnal and at least partially arboreal. The various species inhabit most vegetated habitats and a few species have adjusted well to urban settings. Diets range from generalist herbivores or omnivores (the Common Brushtail possum) to specialist browsers of eucalyptus (Greater Glider), insectivores (Mountain Pygmy Possum) and nectar-feeders (Honey Possum).

Anbieter: Dodax
Stand: 26.09.2020
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Spilocuscus
29,00 € *
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Spilocuscus is a genus of marsupial in the family Phalangeridae. Phalangeridae is a family of nocturnal marsupials native to Australia and New Guinea, including the cuscuses, brushtail possums, and their close relatives. Considered a type of possum, most species are arboreal, and they inhabit a wide range of forest habitats from alpine woodland to eucalypt forest and tropical jungle. Most phalangerids are folivores, feeding primarily on leaves. Like some similar species, they have a large cecum to ferment this highly fibrous food and extract as much nutrition as possible. However, their teeth are not as highly adapted to this diet as in other possums, and they also eat fruit, and even some invertebrates.

Anbieter: Dodax
Stand: 26.09.2020
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The Bizarre Truth
7,90 CHF *
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Andrew Zimmern, the host of The Travel Channel's hit series Bizarre Foods, has an extraordinarily well-earned reputation for traveling far and wide to seek out and sample anything and everything that's consumed as food globally, from cow vein stew in Bolivia and giant flying ants in Uganda to raw camel kidneys in Ethiopia, putrefied shark in blood pudding in Iceland and Wolfgang Puck's Hunan style rooster balls in Los Angeles. For Zimmern, local cuisine — bizarre, gross or downright stomach turning as it may be to us -- is not simply what's served at mealtime. It is a primary avenue to discovering what is most authentic — the bizarre truth — about cultures everywhere. Having eaten his way around the world over the course of four seasons of Bizarre Foods, Zimmern has now launched Bizarre Worlds, a new series on the Travel Channel, and this, his first book, a chronicle of his journeys as he not only tastes the 'taboo treats” of the world, but delves deep into the cultures and lifestyles of far-flung locales and seeks the most prized of the modern traveler's goals: The Authentic Experience. Written in the smart, often hilarious voice he uses to narrate his TV shows, Zimmern uses his adventures in 'culinary anthropology” to illustrate such themes as: why visiting local markets can reveal more about destinations than museums; the importance of going to 'the last stop on the subway” — the most remote area of a place where its essence is most often revealed; the need to seek out and catalog 'the last bottle of coca-cola in the desert,” i.e. disappearing foods and cultures; the profound differences between dining and eating; and the pleasures of snout to tail, local, fresh and organic food. Zimmern takes readers into the back of a souk in Morocco where locals are eating a whole roasted lamb; along with a conch fisherman in Tobago, who may be the last of his kind; to Mississippi, where he dines on raccoon and possum. There, he writes, 'People said, 'That's roadkill!' 'No it's not,' I said. 'It's a cultural story.'” Whether it's a session with an Incan witch doctor in Ecuador who blows fire on him, spits on him, thrashes him with poisonous branches and beats him with a live guinea pig or drinking blood in Uganda and cow urine tonic in India or eating roasted bats on an uninhabited island in Samoa, Zimmern cheerfully celebrates the undiscovered destinations and weird wonders still remaining in our increasingly globalized world.

Anbieter: Orell Fuessli CH
Stand: 26.09.2020
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The Bizarre Truth
6,49 € *
ggf. zzgl. Versand

Andrew Zimmern, the host of The Travel Channel's hit series Bizarre Foods, has an extraordinarily well-earned reputation for traveling far and wide to seek out and sample anything and everything that's consumed as food globally, from cow vein stew in Bolivia and giant flying ants in Uganda to raw camel kidneys in Ethiopia, putrefied shark in blood pudding in Iceland and Wolfgang Puck's Hunan style rooster balls in Los Angeles. For Zimmern, local cuisine — bizarre, gross or downright stomach turning as it may be to us -- is not simply what's served at mealtime. It is a primary avenue to discovering what is most authentic — the bizarre truth — about cultures everywhere. Having eaten his way around the world over the course of four seasons of Bizarre Foods, Zimmern has now launched Bizarre Worlds, a new series on the Travel Channel, and this, his first book, a chronicle of his journeys as he not only tastes the 'taboo treats” of the world, but delves deep into the cultures and lifestyles of far-flung locales and seeks the most prized of the modern traveler's goals: The Authentic Experience. Written in the smart, often hilarious voice he uses to narrate his TV shows, Zimmern uses his adventures in 'culinary anthropology” to illustrate such themes as: why visiting local markets can reveal more about destinations than museums; the importance of going to 'the last stop on the subway” — the most remote area of a place where its essence is most often revealed; the need to seek out and catalog 'the last bottle of coca-cola in the desert,” i.e. disappearing foods and cultures; the profound differences between dining and eating; and the pleasures of snout to tail, local, fresh and organic food. Zimmern takes readers into the back of a souk in Morocco where locals are eating a whole roasted lamb; along with a conch fisherman in Tobago, who may be the last of his kind; to Mississippi, where he dines on raccoon and possum. There, he writes, 'People said, 'That's roadkill!' 'No it's not,' I said. 'It's a cultural story.'” Whether it's a session with an Incan witch doctor in Ecuador who blows fire on him, spits on him, thrashes him with poisonous branches and beats him with a live guinea pig or drinking blood in Uganda and cow urine tonic in India or eating roasted bats on an uninhabited island in Samoa, Zimmern cheerfully celebrates the undiscovered destinations and weird wonders still remaining in our increasingly globalized world.

Anbieter: Thalia AT
Stand: 26.09.2020
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