Frédéric Heinrich

At the edge of our solar system supposedly lies an immense planet. Five to ten times the size of the Earth. Several international teams of scientists have been competing in a frantic race to detect it, in uncharted territories, far beyond Neptune. The recent discovery of several dwarf planets, with intriguing trajectories, have put astronomers on the trail of this mysterious planet. Why is this enigmatic planet so difficult to detect? What would a ninth planet teach us about our corner of the universe? Could it help us unlock some of the mysteries of our solar system?

At the edge of our solar system supposedly lies an immense planet. Five to ten times the size of the Earth. Several international teams of scientists have been competing in a frantic race to detect it, in uncharted territories, far beyond Neptune. The recent discovery of several dwarf planets, with intriguing trajectories, have put astronomers on the trail of this mysterious planet. Why is this enigmatic planet so difficult to detect? What would a ninth planet teach us about our corner of the universe? Could it help us unlock some of the mysteries of our solar system?

Un suculento relato de la vida del chef francés Auguste Escoffier (1846-1935), que hizo del simple acto de cocinar alimentos un verdadero arte al crear el concepto moderno de alta cocina, y que además se convirtió en el principal referente de muchas generaciones de futuros chefs.

¿Cuál es el papel de las bacterias en la transmisión de enfermedades? ¿De dónde proviene la pasteurización? ¿Quién inventó la vacuna contra la rabia?

In 150 years, twice marked by total destruction —a terrible earthquake in 1923 and incendiary bombings in 1945— followed by a spectacular rebirth, Tokyo, the old city of Edo, has become the largest and most futuristic capital in the world in a transformation process fueled by the exceptional resilience of its inhabitants, and nourished by a unique phenomenon of cultural hybridization.

A young woman prepares a recipe for American-style lobster, which calls for cutting the live lobster into pieces, before throwing it, still alive, into boiling oil. Alone in her kitchen, faced with the two lobsters that are still moving, she tries to kill them as cleanly as possible.