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1. |
Record Nr. |
UNINA9910451952103321 |
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Autore |
Abū Nūwār Maʻn <1922-> |
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Titolo |
The development of Trans-Jordan 1929-1939 [[electronic resource] ] : a history of the Hashemite kingdom of Jordan / / Maan Abu Nowar |
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Pubbl/distr/stampa |
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Reading, U.K., : Ithaca, c2006 |
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ISBN |
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0-86372-477-9 |
1-281-35700-6 |
9786611357009 |
0-86372-358-6 |
1-4294-7928-0 |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (405 p.) |
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Disciplina |
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Soggetti |
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Electronic books. |
Jordan History 1919-1946 |
Jordan Foreign relations |
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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 (p. 381-386) and index. |
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Nota di contenuto |
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Cover; Contents; List of Tables; Acknowledgements; Preface; 1 Introduction: A Decade of New Nations; 2 Democratic Infancy; 3 Gratuitous Interference; 4 Tribal War in the Desert; 5 The Rise of the Opposition; 6 Among Arab Neighbours; 7 Amendment of the 1928 Treaty; 8 The 1936-1939 Revolt in Palestine; 9 A Formative Year; 10 On the Brink of the Second World War; 11 Institutional Development; Epilogue; Appendices; Bibliography; Index |
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Sommario/riassunto |
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Very little has been written about the history of Trans-Jordan between 1929-39, a decade of importance in the history of its struggle for independence and sovereignty, its progress and development, its relations with Palestine and the neighbouring Arab countries and the new awakening of Arab nationalism. During the 1930's, although still under the mandate of the League of Nations (which was entrusted to Great Britain) Trans-Jordan began to develop an international presence. The people of Trans-Jordan remained very poor however, and the government was supported by a grant-in-aid from the British |
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2. |
Record Nr. |
UNINA9910213847003321 |
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Autore |
van der Meulen Nicolaj |
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Titolo |
Culinary Turn : Aesthetic Practice of Cookery / Nicolaj van der Meulen, Jörg Wiesel, Anneli Käsmayr, Raphaela Reinmann |
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Pubbl/distr/stampa |
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Bielefeld, : transcript Verlag, 2017 |
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Bielefeld : , : transcript Verlag, , [2017] |
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2017 |
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ISBN |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (324 pages) |
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Collana |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Culinary Turn; Aesthetic Practice; Gastronomy; Nova-regio-cooking; Nutrition; Culinary Arts; Convivium; Culture; Aesthetics; Food Studies; Cultural Studies |
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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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Nota di contenuto |
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Frontmatter 1 Content 5 Foreword 9 Introduction 13 Avant-garde Natural Cuisine. Nicolaj van der Meulen, Jörg Wiesel and Stefan Wiesner in Conversation on Cooking as Aesthetic Practice 25 Anthropocene Kitchen 39 The Evolution of Kitchen Design. A Yearning for a Modern Stone Age Cave 47 The Kitchen of the Future. Somewhere Between Sci-Fi and Social Design 57 La Brigade de Cuisine 63 Kitchen Culture 65 Plates 67 Three Theses for Increased Enjoyment 71 The Mind's Eye and Palate 79 Saving Diversity 83 Sustainable Food Systems 87 Consciously, but Not Knowingly 91 Morsels 99 No Title 113 Pig's Head/Chard/Milk/Bay Leaf/Lime/Anchovies 119 Gratin of Green Tagliolini with Braised Pig's Cheeks, Lime and Bay 123 Recipe Plan 129 Pig's Cheeks with Crisped Ears, Chard and Bay Leaf 133 Dish(es) Using Pig'' Head, Milk, Chard, Anchovies, Lime and Bay Leaves 137 Pig's Head in Chard/Sautéed Chard Stems/ Chard Sponge/Bay Leaf Milk Froth/Candied Lime Zest/Anchovy and Lime Puree 143 Evolution - Culinary Culture - Cooking Technology 149 Food in the Metabolic Era 161 Food as a Medium Between Art and Cuisine. Rirkrit Tiravanija's Gastronomic Installations 173 For a Good Time |
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dilettantin produktionsbüro: Transitory Spaces of Art Production, Presentation and Distribution 189 Babette's Culinary Turn. An Essay 207 A Taste of Home 211 Foreign Food and Table Arts 219 Plating Food. On the Pictorial Arrangement of Cuisine on the Plate 235 Decay and Other Flip Sides. Gastronautical Ramblings About Post-Culinary Design Possibilities 251 On the Sensation of Freshly Grated Lemon Zest. Anneli Käsmayr and Thomas A. Vilgis Talk About Food Innovation, Taste and Emotion 265 Perfume and Cooking 279 Culinary Criteria Creation in an Open Society 285 Bibliography 299 List of Figures 311 Contributors 317 |
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Sommario/riassunto |
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Kitchen, cooking, nutrition, and eating have become omnipresent cultural topics. They stand at the center of design, gastronomy, nutrition science, and agriculture. Artists have appropriated cooking as an aesthetic practice - in turn, cooks are adapting the staging practices that go with an artistic self-image. This development is accompanied by crisis of eating behaviour and a philosophy of cooking as a speculative cultural technique. This volume investigates the dimensions of a new culinary turn, combining for the very first time contributions from the theory and practice of cooking. |
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