We are a Filipino-Chinese couple living in the heart of Manila. We have been together for 20 years and decided to make this podcast to share our life experiences. Our podcast has no format and may discuss random things like relationships, recommended food in Binondo or about our philosophy in life. If you like our podcast, don’t forget to click the subscribe/follow button and give us a 5 star rating ^.^ Please visit our FB page @kwentuhansessionsph and ig page @kwentuhansessions. You can als ...
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CulinaryHistory에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 CulinaryHistory 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
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What's in a Name? Understanding nomenclature and name changes
Manage episode 282887180 series 2359032
CulinaryHistory에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 CulinaryHistory 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
What's in a Name? Understanding nomenclature and name changes Presented by Patrick Leacock, PhD Our current system of naming started 267 years ago with Carl Linnaeus. He gave us Agaricus (gilled fungi) and Boletus (pored fungi) and nine other genus names for 89 species of fungi. Later Fries and Persoon and others published lots more scientific names. The proliferation of names got messy. So 177 years ago folks started developing rules for using names that became a code for nomenclature. Today we have about 100,000 species with more named every year. We will look at scientific names and the basic requirements for their publication. Examples will show the various reasons for names to change; splitting and lumping and splitting is common for genera and species. Patrick is a mycologist documenting the mushrooms of the Chicago Region. He teaches botany and mycology at the School of the Art Institute of Chicago. He assists with forays and programs for the Illinois Mycological Association. He started his mushroom activities with the Minnesota Mycological Society before moving to Chicago. Patrick ran the Voucher Program for 20 years with the North American Mycological Association. Visit Patrick's website at www.mycoguide.com where he is trying to keep up with some of the name changes. Recorded via Zoom on January 18, 2021 IllinoisMyco.org
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162 에피소드
Manage episode 282887180 series 2359032
CulinaryHistory에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 CulinaryHistory 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
What's in a Name? Understanding nomenclature and name changes Presented by Patrick Leacock, PhD Our current system of naming started 267 years ago with Carl Linnaeus. He gave us Agaricus (gilled fungi) and Boletus (pored fungi) and nine other genus names for 89 species of fungi. Later Fries and Persoon and others published lots more scientific names. The proliferation of names got messy. So 177 years ago folks started developing rules for using names that became a code for nomenclature. Today we have about 100,000 species with more named every year. We will look at scientific names and the basic requirements for their publication. Examples will show the various reasons for names to change; splitting and lumping and splitting is common for genera and species. Patrick is a mycologist documenting the mushrooms of the Chicago Region. He teaches botany and mycology at the School of the Art Institute of Chicago. He assists with forays and programs for the Illinois Mycological Association. He started his mushroom activities with the Minnesota Mycological Society before moving to Chicago. Patrick ran the Voucher Program for 20 years with the North American Mycological Association. Visit Patrick's website at www.mycoguide.com where he is trying to keep up with some of the name changes. Recorded via Zoom on January 18, 2021 IllinoisMyco.org
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continue reading
162 에피소드
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