domesticació
Connected to the horses
The most extravagant domestication that humans have carried out is undoubtedly that of the horse. Instead of establishing a relationship based on food (broadly speaking), we did it in pursuit of enjoyment. With them we maintain a special connection. We will know the cases of different people who have connected to horses: to train them […]
Dogs, beast friends
We discover the extraordinary olfactory abilities of dogs to detect diseases such as diabetes or lung cancer, or their attentive social behavior that makes them ideal for the care of disabled people. Involved, dog handlers Armand Flaujat, Cal Manistró, Ramon Pampin of ACATH and Ingrid Ramon, of Argusdogs. Also Dr. Laureano Molins from Clinical Hospital […]
Fascinated by cats
We will learn to better understand the behavior of cats in order to improve coexistence, we will see how manage the colonies of feral and abandoned cats, we will understand the possible origin of the expression “to look for three feet of cat”, and we will know purebred cats with more than a century pedigree. […]
Evolution, after Darwin’s footsteps
Charles Darwin proposed natural selection as the mechanism of evolution, inspired by the finches of the Galapagos islands, fossils of Patagonia, or domestic pigeons. In Catalonia can be found completely equivalent examples: Pyrenean cave beetles, rodent fossils, or a new breed of mini-pigs intended for biomedical research.
Natural history of la paella
In the paella is represented virtually the entire evolutionary tree and the rice absorbs all the flavors. The reporter Pere Renom travels to the Ebro Delta to learn how to cook this dish with ingredients such as shellfish or duck meat. Renom try to reap rice by hand and to fish seabass with casting net. […]
The natural history of horses
The horse was domesticated 6000 years ago or more. Initially, it seems destined for consumption, but was soon used also as a driving force and riding. Today, the horse is mainly used for riding, and despite the time elapsed still needs to be tamed. The reporter Pere Renom observes the natural horsemanship, less aggressive than […]
The secrets of bread
Quèquicom investigates which are the parameters of quality of bread with experts from Girona Laboratories, responsible for the analysis of most flours processed in Catalonia. Pere Renom makes an experiment to evidence that different types of flour originate breads with different characteristics. He also discovers the importance of yeasts in the spongy texture of bread. […]
