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1. |
Record Nr. |
UNINA9910480586903321 |
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Autore |
Adriaansen Robbert-Jan |
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Titolo |
The rhythm of eternity : the German youth movement and the experience of the past, 1900-1933 / / Robbert-Jan Adriaansen |
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Pubbl/distr/stampa |
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New York ; ; Oxford, [England] : , : Berghahn Books, , 2015 |
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©2015 |
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ISBN |
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Descrizione fisica |
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1 online resource (227 p.) |
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Collana |
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Making Sense of History ; ; Volume 22 |
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Disciplina |
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Soggetti |
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Youth movements - Germany - History - 20th century |
Youth - Germany - History - 20th century |
Electronic books. |
Germany Civilization 20th century |
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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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Nota di contenuto |
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The Rhythm of Eternity ; Contents; Illustrations; Preface; Introduction The German Youth Movement and the Problem of History ; CHAPTER 1 Wandervogel, Freideutsche Jugend and the Spirit of 1813 ; CHAPTER 2 The Experience of the Past ; CHAPTER 3 The Postwar Crisis of Experience and the Religious Turn ; CHAPTER 4 Immanent Eschatology and Medieval Forms ; CHAPTER 5 In Search of the Spiritual Motherland ; Conclusion; Sources and Literature ; Index |
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Sommario/riassunto |
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The Weimar era in Germany is often characterized as a time of significant change. Such periods of rupture transform the way people envision the past, present, and future. This book traces the conceptions of time and history in the Germany of the early 20th century. By focusing on both the discourse and practices of the youth movement, the author shows how it reinterpreted and revived the past to overthrow the premises of modern historical thought. In so doing, this book provides insight into the social implications of the ideological de-historicization of the past. |
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2. |
Record Nr. |
UNINA9910828279603321 |
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Titolo |
Food texture design and optimization / / edited by Yadunandan Dar and Joseph Light |
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Pubbl/distr/stampa |
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West Sussex, England : , : John Wiley & Sons, , 2014 |
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©2014 |
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ISBN |
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1-5231-1018-X |
1-118-76599-0 |
1-118-76561-3 |
1-118-76612-1 |
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Edizione |
[First edition.] |
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Descrizione fisica |
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1 online resource (667 pages) : illustrations |
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Collana |
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Classificazione |
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Disciplina |
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Soggetti |
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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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Bibliographic Level Mode of Issuance: Monograph |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Sommario/riassunto |
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"Due to the many problems that need to be solved to optimize food texture,the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture. The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. The second volume provides an overview of the latest advances in food texture design and optimization"-- |
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