Gulls of the World
Helm (Verlag)
978-1-4081-8164-5 (ISBN)
This book represents the definitive photographic guide to gulls, by the world's greatest authority on gull identification.
This outstanding new guide covers all of the world's gull species, tackling some of the most notoriously difficult identification and taxonomic challenges in birding. Concise text - complemented by an accurate colour range map - places particular emphasis on field identification, with detailed discussion of variation, and coverage of habitat, status and distribution.
Each photograph has been carefully selected to highlight identification criteria and, crucially, to allow age and subspecific separation in the field. This book is an invaluable tool for identifying gulls, featuring the most sought-after rarities as well as beautiful, easy-to-identify species.
Klaus Malling Olsen is the world’s foremost and best-known gull expert. His previous books include Gulls of Europe, Asia and North America (2003), which remains the standard work on gull identification, more than ten years after its publication.
Acknowledgements
Introduction:
- Geographical area
- Sequence of species
- Subspecies
- General information on ageing of gulls
- Ages and moult
- Moult differences in different geographical areas
- Some problems in worn, moulting and diseased birds
- Colour abnormalities and oil staining
- Oiling
- Some notes on colour differences, light effects and bare part coloration
- Judging size and jizz - the first steps to field identification
- Judging photos
- Hybrid gulls
Introduction to the species accounts
Topography
The Species Accounts (1-61)
| Erscheinungsdatum | 30.04.2016 |
|---|---|
| Zusatzinfo | More than 600 colour photographs |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 170 x 240 mm |
| Gewicht | 1054 g |
| Themenwelt | Sachbuch/Ratgeber ► Natur / Technik ► Naturführer |
| Naturwissenschaften ► Biologie ► Zoologie | |
| ISBN-10 | 1-4081-8164-9 / 1408181649 |
| ISBN-13 | 978-1-4081-8164-5 / 9781408181645 |
| Zustand | Neuware |
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