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1. |
Record Nr. |
UNINA9910324029703321 |
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Autore |
Arnold Helen |
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Titolo |
Socialisme ou Barbarie aujourd’hui : Analyses et témoignages / / Philippe Caumières, Sophie Klimis, Laurent Van Eynde |
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Pubbl/distr/stampa |
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Bruxelles, : Presses de l’Université Saint-Louis, 2018 |
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ISBN |
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Descrizione fisica |
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1 online resource (240 p.) |
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Altri autori (Persone) |
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BlanchardDaniel |
CaumièresPhilippe |
CholletAntoine |
DelmotteFabien |
EscobarEnrique |
FerrandDaniel |
MarcoliniPatrick |
QuirinyBernard |
VegaAmparo |
KlimisSophie |
Van EyndeLaurent |
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Soggetti |
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Philosophy |
socialisme |
gauche |
extrême gauche |
activité politique |
barbarie |
réformisme |
désaccord |
émancipation |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Sommario/riassunto |
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L'histoire du groupe « Socialisme ou Barbarie » ressemble à celle de toutes les avant-gardes : extrêmement isolé durant son existence |
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(1949-1967), il est devenu quasi-mythique aujourd'hui sans que son apport théorique soit mieux connu. Ses analyses de la bureaucratie n'ont guère été lues par les courants de la gauche critique, et s'il a influencé la mise en cause du marxisme dans le champ intellectuel français à la fin des années 1970, c'est au prix d'une dénaturation profonde de ses idées dans la mesure où elle n'avait comme objectif que de dénoncer le totalitarisme communiste, passant sous silence ses critiques du capitalisme. S'il paraît impossible de saisir la part exacte qui revient à Castoriadis dans ces influences, du moins peut-on cerner son apport comme penseur original en tâchant de prendre la mesure des spécificités de son œuvre par opposition à celles de ceux qui l'ont côtoyé. Une chose, en effet, est l'accord sur l'analyse des systèmes bureaucratiques - qu'ils soient staliniens ou capitalistes -, une autre les propositions concrètes et les affirmations positives que l'on peut en tirer. |
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2. |
Record Nr. |
UNINA9910137491503321 |
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Titolo |
Chemesthesis : chemical touch in food and eating / / edited by Shane T. McDonald, David Bolliet, John Hayes ; foreword by John Prescott |
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Pubbl/distr/stampa |
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Chichester, West Sussex, England : , : Wiley Blackwell, , 2016 |
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©2016 |
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ISBN |
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1-118-95164-6 |
1-118-95162-X |
1-118-95163-8 |
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Descrizione fisica |
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1 online resource (406 p.) |
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Collana |
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Disciplina |
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Soggetti |
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Food - Sensory evaluation |
Chemical senses |
Intersensory effects |
Food - Composition |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references at the end of each chapters and index. |
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Nota di contenuto |
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Title Page; Table of Contents; List of contributors; Foreword; References; Preface; CHAPTER 1: Introduction: what is chemesthesis?; 1.1 A brief history; 1.2 What is its relevance today?; References; CHAPTER 2: Psychology of chemesthesis - why would anyone want to be in pain?; 2.1 Introduction and background; 2.2 Physiological differences: maybe they can't feel the burn?; 2.3 Effects of exposure on chemesthetic response (social); 2.4 Cognitive factors underlying chemesthetic response: state versus trait; 2.5 Benefits of liking; 2.6 Summary; References |
CHAPTER 3: Spice and herb extracts with chemesthetic effects 3.1 Why plants have chemesthetic properties; 3.2 Hot pungent spices: capsicum species; 3.3 Other hot pungent spices; 3.4 Nasal heat spices; 3.5 Cooling spices; 3.6 Numbing spices; 3.7 Tingling spices; 3.8 Spice and herb extracts; 3.9 Regulatory control of spices and herb extracts with chemesthetic properties; 3.10 Advantages of spices, essential oils, and oleoresins; References; CHAPTER 4: Molecular mechanisms underlying the role of TRP channels in chemesthesis; 4.1 Introduction; 4.2 TRPM8; 4.3 TRPV1; 4.4 TRPA1 |
4.5 Concluding remarks Acknowledgments; References; CHAPTER 5: Anatomy and physiology of chemesthesis; 5.1 Introduction; 5.2 Anatomy; 5.3 Physiology; 5.4 Summary; References; CHAPTER 6: Types of chemesthesis I. Pungency and burn: historical perspectives, word usage, and temporal characteristics; 6.1 Introduction; 6.2 Language usage; 6.3 Differentiation from classical tastes; 6.4 Sensitization; 6.5 Acute psychophysical desensitization; 6.6 Chronic psychophysical desensitization; 6.7 Summary; References; CHAPTER 7: Types of chemesthesis II: Cooling |
7.1 Consumers and oral perception: where chemesthesis contributes to flavor 7.2 Molecular structure and physiological cooling; 7.3 Physiological cooling outside of the oral cavity; 7.4 Usage and consumer perception; 7.5 Cooling compounds - the next steps; References; CHAPTER 8: Types of chemesthesis III. Tingling and numbing; 8.1 Introduction; 8.2 Tingle mechanisms; 8.3 Numbing (anaesthetic) mechanisms; 8.4 Tingle/numbing neural processing; 8.5 Psychophysical evaluations of tingle; 8.6 Psychophysical evaluations of numbing; 8.7 Summary; References |
CHAPTER 9: Interactions in chemesthesis: everything affects everything else 9.1 Introduction; 9.2 Coolants; 9.3 Sweet; 9.4 Salt; 9.5 Mouthfeel; 9.6 Astringency and bitterness; 9.7 Aroma (retronasal and orthonasal); 9.8 Conclusion; References; CHAPTER 10: Some like it hot! Sensory analysis of products containing chemesthetic compounds; 10.1 Introduction; 10.2 Overview of test approaches for sensory evaluation of chemesthetic compounds in consumer products; 10.3 The phenomena of sensitization and desensitization; 10.4 Testing products containing chemesthetic compounds |
10.5 Discrimination testing with trigeminal compounds |
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