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Picture Specialties: French Specialties of Food and Drink Every main region of France is proud of its own food specialties and it would take a hard-working Lucullus Commission a lifetime to explore them all. In somewhat less than a lifetime you may "eat around the provinces" in Paris, and in one single restaurant, the Rotisserie Perigourdine, on place St-Michel, you may eat, on the six successive week days, the specialties of six regions, for example, Normandy, Aquitaine, Perigord, Lyon, Quercy and Champagne. Other regions equally famous for specialties are Brittany, the Loire, Languedoc, Provence, Burgundy, Lorraine and, in special brilliance, Alsace.Other color processes are being developed which will open up new profit possibilities in virtually every one of the picture specialties covered in this book. One which is comparatively new and hardly exploited at all is the Flexichrome process, which makes it possible to produce a good color print from a black and white negative. In this process the colors are applied by hand but the final result bears no resemblance to the ordinary tinted picture. Rather the picture looks like a good color lithograph. Anyone who becomes an expert at making good Flexichrome prints probably could count on a number of years during which he would have little competition.
Today genetics has expanded to establish contacts with such other branches of science as cytology, biochemistry, bacteriology, taxonomy, and anthropology. From these points of contact, new specialties have emerged to make the field of genetics a very complex one. Although no rigid compartmentalization can be defined, a general description of how the science of genetics is subdivided into its various specialties should prove helpful to those who are interested in exploring career possibilities. There are three main categories that constitute the field of genetics. |
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