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It also explains why progress is so often secret and silent and teaches readers how to see it clearly. \u003ci\u003e\u003c\/i\u003eMelinda Gates\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\"\u003ci\u003eFactfulness\u003c\/i\u003e by Hans Rosling, an outstanding international public health expert, is a hopeful book about the potential for human progress when we work off facts rather than our inherent biases.\" - Former U.S. President Barack Obama\u003c\/b\u003e\u003cb\u003e\u003ci\u003e\u003cbr\u003e\u003cbr\u003eFactfulnes\u003c\/i\u003es: The stress-reducing habit of only carrying opinions for which you have strong supporting facts. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWhen asked simple questions about global trends\u003ci\u003ewhat percentage of the worlds population live in poverty; why the worlds population is increasing; how many girls finish school\u003c\/i\u003ewe systematically get the answers wrong. 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The authors discuss the cultural history and traditions associated with these pickled foods; provide recipes and outline techniques for preparing them at home with local ingredients; describe the healthful benefits and basic nutritional value to be found in the various types of pickles; and show how easy it is to serve them on a daily basis to stimulate the appetite or as condiments to accompany vegetable, fish, and meat dishes. The goal is to encourage the readers of this book to join us in a small culinary adventure that will allow us to expand and diversify our consumption of plant-based foods, which are so vital to our overall well-being. And along the way, there may be a few surprises. §§ §04§§Tsukemono-a Japanese culinary art based on the science of preservation.- Vegetables and tsukemono-made for each other.- The many varieties of tsukemono.- Salt, taste, mouthfeel, and colour.- Techniques and methods.- Tsukemono for everyone.- Tsukemono in Japan.- Tsukemono, nutrition, and wellness.- Wabi, tsukemono, and esthetics.- Index§§ §02§§Ole G. Mouritsen is a research scientist and professor of gastrophysics and culinary food innovation at Copenhagen University. His work focuses on basic sciences and their applications within the fields of biotechnology, biomedicine, and food. He is the recipient of numerous prizes for his work and for research communication. His extensive list of publications includes several monographs, several of them co-authored with Klavs Styrbæk, which integrate scientific insights with culinary perspectives and have been nominated three times for Gourmand Best in the World Awards. 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