1855: il più famoso criminologo della storia, Cesare Lombroso, indaga su un caso di necromanzia. Assieme a un improbabile gruppo di amici si trova invischiato in un'incredibile avventura al confine tra il pensiero razionale e il mondo dell'occulto. Se e come ci riusciranno, è tutto da scoprire. Un fantasy accurato, in un viaggio tra Torino, Londra, San Francisco, una vicenda tra medium, tradizioni popolari e strane vicende. La trama di questo romanzo è stata d'ispirazione per la sceneggiatura del film "The Soul Eater" del regista Stefano Milla, WideScreen Pictures, Hollywood.

The Mechanisation of Natural Philosophy is devoted to various aspects of the transformation of natural philosophy during the 16th and 17th centuries that is usually described as mechanical philosophy .Drawing the border between the old Aristotelianism and the « new » mechanical philosophy faces historians with a delicate task, if not an impossible mission. There were many natural philosophers who actually crossed the border between the two worlds, and, inside each of these worlds, there was a vast spectrum of doctrines, arguments and intellectual practices. The expression mechanical philosophy is burdened with ambiguities. It may refer to at least three different enterprises: a description of nature in mathematical terms; the comparison of natural phenomena to existing or imaginary machines; the use in natural philosophy of mechanical analogies, i.e. analogies conceived in terms of matter and motion alone.However mechanical philosophy is defined, its ambition was greater than its real successes. There were few mathematisations of phenomena. The machines of mechanical philosophers were not only imaginary, but had little to do with the machines of mecanicians. In most of the natural sciences, analogies in terms of matter and motion alone failed to provide satisfactory accounts of phenomena.By the same authors: Mechanics and Natural Philosophy before the Scientific Revolution (Boston Studies in the Philosophy of Science 254).

Forage for wild food and discover delicious edible plants growing everywhere—including your backyard—and how best to prepare them to highlight their unique flavors, with this seasonally organized field guide and cookbook.

While others have identified in the past which wild plants are edible, Tama Matsuoka Wong, the forager for Daniel, the flagship restaurant of renowned chef Daniel Boulud, and Eddy Leroux, its chef de cuisine, go two steps further, setting the bar much higher. First, they have carefully selected only the wild plants that are worth seeking out for their fabulous flavors. Second, after much taste-testing, they have figured out the best way to prepare each ingredient—a key in getting to know these exciting new foods. In Foraged Flavor, they reveal their seventy-one favorite plants, which are easy to identify and can be harvested sustainably across the country (including at farmers' markets for those without access to nearby fields and forests). Tama helps readers uncover bright lemony oxalis growing in patches of their lawn or creeping jenny, with its unmistakable leaves and delicate green-pea flavor. Eddy then gives simple recipes to showcase the foraged finds, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef, Dandelion Leaves, and Clear Noodles; and Purslane Eggplant Caponata.

With twenty-five botanical illustrations, fifty color photographs of the plants, and tons of field- and kitchen-tested know-how, Foraged Flavor will be an indispensable guide for cooking enthusiasts.