Desde que somos tijera y papel

Claudia Perlo cita autores objetados o directamente ignorados en la comunidad científica, toma ideas de diferentes saberes y las hace propias, las usa como metáfora, las entremezcla para expresarse en una prosa clara donde el origen disciplinar pierde el sentido para converger en un río que corre, que cambia, que no busca llegar sino moverse. Plantea a la investigación científica como un conocimiento que debe circular, saltando de disciplina en disciplina, saliéndose de los laboratorios y de las oficinas para entremezclarse, ensuciarse las manos y dialogando encontrar respuestas...

This book tells the story of farmers and life on a farm. What do farmers do? What tools and equipment do they use? Who helps them? Livestock, crops and daily chores are perfectly captured in descriptive photography. With full-color, full-page photographs throughout plus straightforward and engaging text, the I Want to Be ... series is an appealing introduction to a broad spectrum of occupations. The series gives young children a realistic insight into the working day of adults. Easy-to-read captions and color photographs of women and men from different cultures help children understand what's ...

Over the years, people have looked for ways to improve our imperfect sight. This has led us to the world of optics, which is the study of light and how it travels. What are some of these innovations that have changed how we see the world, and how do they work? Find the answers to these questions with this Smithsonian Informational Text! Created in collaboration with the Smithsonian Institution, this text builds students' reading skills while engaging their curiosity about STEAM topics through real-world examples. It features a hands-on STEAM challenge that guides students through every step...

Dirigido a los alumnos que cursen el ciclo formativo de grado medio Cocina y el ciclo formativo de grado medio Servicios de Restaurante y Bar, asi como a los alumnos de formacion ocupacional de la especialidad Cocina y Servicios de Restaurante y Bar. Tambien es un texto recomendado para emplearlo en formacion continua en los cursos referentes a Ofertas Gastronomicas y Sistemas de Aprovisionamiento.