From the author of Earth: An Intimate History, an exuberant "biography" of four acres of woodland, evoking a cosmos of living and inanimate things and imagining its millennia of existence A few years ago, award-winning scientist Richard Fortey purchased four acres of woodland in the Chiltern Hills of Oxfordshire, England. The Wood for the Trees is the joyful, lyrical portrait of what he found there. With one chapter for each month, we move through the seasons: tree felling in January, moth hunting in June, finding golden mushrooms in September. Fortey, along with the occasional expert friend, investigates the forest top to bottom, discovering a new species and explaining the myriad connections that tie us to nature and nature to itself. His textured, evocative prose and gentle humor illuminate the epic story of a small forest. But he doesn't stop at mere observation. The Wood for the Trees uses the forest as a springboard back through time, full of rich and unexpected tales of the people, plants, and animals that once called the land home. With Fortey's help, we come to see a universe in miniature.

Forests—and the trees within them—have always been a central resource for the development of technology, culture, and the expansion of humans as a species. Examining and challenging our historical and modern attitudes toward wooded environments, this engaging book explores how our understanding of forests has transformed in recent years and how it fits in our continuing anxiety about our impact on the natural world. Drawing on the most recent work of historians, ecologist geographers, botanists, and forestry professionals, Charles Watkins reveals how established ideas about trees—such as the spread of continuous dense forests across the whole of Europe after the Ice Age—have been questioned and even overturned by archaeological and historical research. He shows how concern over woodland loss in Europe is not well founded—especially while tropical forests elsewhere continue to be cleared—and he unpicks the variety of values and meanings different societies have ascribed to the arboreal. Altogether, he provides a comprehensive, interdisciplinary overview of humankind’s interaction with this abused but valuable resource.

The trend in forestry is toward shorter rotations and more complete utiliza tion of trees. The reasons are: (1) financial pressures to obtain rapid returns on the forestry investment made possible by an earlier harvest; (2) enforced harvest of young plantations to maintain a continuing supply of cellulose for mills where wood shortages are experienced; (3) thinning young plantations, both because they were planted too densely initially and because thinning is done where long rotation quality trees are the forestry goal; (4) more intensive utilization is being done using tops and small diameter trees; and (5) there is interest in using young (juvenile) wood for special products because of its unique characteristics and the development of new technologies. The largest present-day source of conifer juvenile wood is from thinnings of plantations where millions of hectares of pine were planted too densely. Because of the better growth rate resulting from improved silviculture and good genetic stock, plantations will need to be thinned heavily. As a result of this trend, young wood makes up an increasingly larger proportion of the total conifer wood supply each year. Large amounts of juvenile wood from hard woods are also currently available, especially in the tropics and subtropics, because of the fast growth rate of the species used, which results in shorter rotations and ess~ntially all juvenile wood.

The science of dendrochronology has grown significantly in the past 20 years. In the 1950s and 1960s, interest in the subject was limited to only a handful of scientists who perceived in dendrochronology a "l'art pour l'art". Today, however, specialists from many different fields recognize and are pursuing the problems of dendrochronology. Tree-ring research has acquired a permanent role in the various sciences of archeology, history, geology, ecology, and climatology. The founders of dendrochronology themselves were of varied scientific backgrounds and interests. For example, A. E. Douglass in the United States was an astronomer, B. Huber in Germany a forest-biologist, and F. N. Shvedov in Russia a climatologist. Today the spectrum is even broader. Many den drochronologists are authorities in mathematics, archeology, history, forestry, botany, wood technology, ecology geography, geology, etc. It is, therefore, understandable that it has become almost impossible for one individual to encompass the entire field. Bitvinskas (1974), Fritts (1976), Schweingruber (1983), and Mitsutani (1990) have attempted, each guided by his own interests, to provide at least an overview of the field. Recently, individual aspects have been presented by groups of authors in books edited by Fletscher (1978), Hughes et al. (1982), Jacoby and Hornbeck (1987) and Bradley and Jones (1992). It is very likely that in the future summaries covering each branch of dendrochronology will be published.

Robert Penn cut down an ash tree to see how many things could be made from it. After all, ash is the tree we have made the greatest and most varied use of over the course of human history. Journeying from Wales across Europe and Ireland to the USA, Robert finds that the ancient skills and knowledge of the properties of ash, developed over millennia making wheels and arrows, furniture and baseball bats, are far from dead. The book chronicles how the urge to understand and appreciate trees still runs through us all like grain through wood.

“Part travelogue and part culinary adventure . . . a quirky, entertaining ramble through the many ways wood lends its flavor to food” (Bob Holmes, author of Flavor). Most people don’t expect wood to flavor their food beyond the barbecue, and gastronomists rarely discuss the significance of wood in the realm of taste. But trees have a far greater influence over our plate and palate than you might think. Over the centuries, it has been used in cooking, distilling, fermenting, and even perfume creation to produce a unique flavor and smell. In The Flavor of Wood, food communications expert Artur Cisar-Erlach embarks on a global journey to understand how trees infuse the world’s most delectable dishes through their smoke, sap, roots, and bark. His exploration covers everything from wooden barrels used to age scotch in Austria to the wood-burning pizza ovens of Naples to Canadian maple syrup producers—as well as cheese, tea, wine, blue yogurt, and more. Brimming with fascinating characters, unexpected turns, beautiful landscapes, scientific discoveries, and historic connections, The Flavor of Wood is the story of a passionate flavor hunter, and offers readers unparalleled access to some of the world’s highest quality cuisine and unknown tree flavors.

Wealth of information on fifty trees, including their attributes, lore, powers, and seasonal correspondences. Book jacket.