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1. |
Record Nr. |
UNINA9910460669103321 |
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Autore |
Serventi Silvano |
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Titolo |
Pasta : the story of a universal food / / Silvano Serventi and Françoise Sabban ; translated by Antony Shugaar |
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Pubbl/distr/stampa |
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New York : , : Columbia University Press, , [2002] |
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©2002 |
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ISBN |
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Descrizione fisica |
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1 online resource (464 p.) |
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Collana |
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Arts and traditions of the table : perspectives on culinary history |
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Classificazione |
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Disciplina |
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Soggetti |
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Cooking (Pasta) |
Pasta industry |
Electronic books. |
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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 and index. |
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Nota di contenuto |
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Frontmatter -- Contents -- Series Editor's Preface -- Preface -- Note Concerning a Definition of Pasta Products -- Acknowledgments -- Introduction -- 1. The Infancy of an Art -- 2. The Time of the Pioneers -- 3. From the Hand to the Extrusion Press -- 4. The Golden Age of the Pasta Manufactory -- 5. The Industrial Age -- 6. Pasta Without Borders -- 7. The Time of Plenty -- 8. The Taste for Pasta -- 9. China: Pasta's Other Homeland -- 10. The Words of Pasta -- Notes -- Bibliography -- Index |
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Sommario/riassunto |
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Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta has become a ubiquitous food, present in regional diets around the world and available in a host of shapes, sizes, textures, and tastes. Yet, although it has become a mass-produced commodity, it remains uniquely adaptable to innumerable recipes and individual creativity. Pasta: The Story of a Universal Food shows that this enormously popular food has resulted from of a lengthy process of cultural construction and widely diverse knowledge, skills, and techniques.Many myths are intertwined with the history of pasta, particularly the idea that Marco Polo brought |
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pasta back from China and introduced it to Europe. That story, concocted in the early twentieth century by the trade magazine Macaroni Journal, is just one of many fictions umasked here. The true homelands of pasta have been China and Italy. Each gave rise to different but complementary culinary traditions that have spread throughout the world. From China has come pasta made with soft wheat flour, often served in broth with fresh vegetables, finely sliced meat, or chunks of fish or shellfish. Pastasciutta, the Italian style of pasta, is generally made with durum wheat semolina and presented in thick, tomato-based sauces. The history of these traditions, told here in fascinating detail, is interwoven with the legacies of expanding and contracting empires, the growth of mercantilist guilds and mass industrialization, and the rise of food as an art form. Whether you are interested in the origins of lasagna, the strange genesis of the Chinese pasta bing or the mystique of the most magnificent pasta of all, the timballo, this is the book for you. So dig in! |
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2. |
Record Nr. |
UNINA990005589570403321 |
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Titolo |
Genova e i genovesi a Palermo : atti delle manifestazioni culturali tenutesi a Genova, 13 dicembre 1978-13 gennaio 1979, Comune di Genova, Provincia di Genova / Soprintendenza per i Beni Artistici e Storici della Liguria |
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Descrizione fisica |
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Locazione |
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Collocazione |
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945.18 MOSTRE GENOVA 1978 |
945.18 MOSTRE GENOVA 1978 BIS |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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3. |
Record Nr. |
UNINA9910688451803321 |
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Autore |
Dincer Sadik |
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Titolo |
Bacterial Biofilms |
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Pubbl/distr/stampa |
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London : , : IntechOpen, , 2020 |
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©2020 |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (362 pages) |
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Altri autori (Persone) |
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ÖzdenefeMelis Sümengen |
ArkutAfet |
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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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Sommario/riassunto |
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Throughout the biological world, bacteria thrive predominantly in surface-attached, matrix-enclosed, multicellular communities or biofilms, as opposed to isolated planktonic cells. This choice of lifestyle is not trivial, as it involves major shifts in the use of genetic information and cellular energy, and has profound consequences for bacterial physiology and survival. Growth within a biofilm can thwart immune function and antibiotic therapy and thereby complicate the treatment of infectious diseases, especially chronic and foreign device-associated infections. Modern studies of many important biofilms have advanced well beyond the descriptive stage, and have begun to provide molecular details of the structural, biochemical, and genetic processes that drive biofilm formation and its dispersion. There is much diversity in the details of biofilm development among various species, but there are also commonalities. In most species, environmental and nutritional conditions greatly influence biofilm development. Similar kinds of adhesive molecules often promote biofilm formation in diverse species. Signaling and regulatory processes that drive biofilm development are often conserved, especially among related bacteria. Knowledge of such processes holds great promise for efforts to control biofilm growth and combat biofilm-associated infections. This volume focuses on the biology of biofilms that affect human disease, although it is by no |
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means comprehensive. It opens with chapters that provide the reader with current perspectives on biofilm development, physiology, environmental, and regulatory effects, the role of quorum sensing, and resistance/phenotypic persistence to antimicrobial agents during biofilm growth. |
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