Catalog All books
Jean-Marie Bourre
The Dietetics of the Brain
How should you eat to improve how you think? This book sounds the death knell of repressive rules of nutrition and celebrates the joys of the food-loving, gourmet brain. What is the greatest nutritional risk? An unbalanced diet. By providing the keys to proper nutrition, this book shows the way to greater mental awareness, energy, health and fulfilment, while respecting the real needs of both the body and the brain that most crucial organ. Throughout the book, pleasure (adapted to every budget) remains one of the authors main concerns. Jean-Marie Bourre heads a research team specialising in the chemistry of the brain, at INSERM.
Philippe deBaleine
Conversations on the Sky
What are the origins of the universe? Besides human beings, are there other conscious living creatures in the universe? If there are, do they resemble humans? Could their appearance be entirely different? If Christian teachings are true, could they also apply to such extraterrestrial creatures? What are Good and Evil? What is Gods role? How did nature take on the forms it has? In a relaxed, conversational tone, Philippe de Baleine addresses some of the major metaphysical, theological and cosmological issues that are being asked today. Philippe de Baleine is a journalist, essayist and novelist.
Édouard Zarifian
The Will to Be Cured
Here is the most anachronistic and conservative book that could be written on medicine. Here I defend an idea which is too often forgotten, even if it is at the base of all practical medicine that no treatment can be really whole if the patient, those close to him, and his doctor dont establish a special relationship based on trust. Compassion, understanding of suffering and devotion all have a place in the therapeutic relationship. How should we best care for the sick? Why heal? Its a lost word that I propose here to recover. Édouard Zarifian is a professor of psychiatry and medical psychology at the University of Caen.
Jean-Marie Bourre
From the Animal to the Plate
Traditionally, meat was the basis of our meals. Today it has become the object of dietary resentment: too much fat, too rich, too heavy... Yet meat contains proteins essential to a healthy existence. J.-M. Bourre joins the search for meat replacements, exploring the riches of the sea, the ressources found in vegetal proteins, innovative cooking techniques, and recent changes in breeding.
