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1. |
Record Nr. |
UNISALENTO991001585249707536 |
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Autore |
Wickham, Chris |
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Titolo |
Comunità e clientele nella Toscana del 12. secolo : le origini del comune rurale nella Piana di Lucca |
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Pubbl/distr/stampa |
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ISBN |
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Descrizione fisica |
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Collana |
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Disciplina |
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Soggetti |
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Comuni rurali - Toscana |
Comuni rurali - Lucca <Territorio> |
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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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2. |
Record Nr. |
UNINA9910807935503321 |
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Autore |
Lahlali El Mustapha |
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Titolo |
Advanced media Arabic / / El Mustapha Lahlali |
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Pubbl/distr/stampa |
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Edinburgh, [Scotland] : , : Edinburgh University Press, , 2017 |
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©2017 |
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ISBN |
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0-7486-8384-4 |
0-7486-8386-0 |
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Edizione |
[Second edition.] |
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Descrizione fisica |
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1 online resource (328 pages) : illustrations |
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Disciplina |
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Soggetti |
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Arabic language - English |
Arabic language - Semantics |
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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 -- Contents -- Acknowledgements -- Introduction -- Map of the Book -- Key to Symbols -- Module 1: Diplomacy -- Module 2: Elections -- Module 3: Violence and Anarchy -- Module 4: War and Military Action -- Module 5: Economy -- Module 6: Law and Order -- Module 7: Trade and Industry -- Module 8: Reports on Language and Culture -- Module 9: Natural Disasters -- Module 10: Revolutions -- Module 11: “War on Terrorism” -- Module 12: Radio and TV extracts -- Arabic–English Glossary -- Answers -- Transcripts -- Sample Test |
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Sommario/riassunto |
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Your one-stop guide to Arabic media languageDo you want to develop, enhance and refine your Arabic media language, translation and analytical skills? Then this is the book for you. It gives you a broad range of exercises on reading comprehension, speaking, writing and listening, based on a wide variety of media texts and audio materials. You can also equip yourself with journalistic skills such as giving presentations and writing media articles.Focusing on the style of Arabic media language, you are guided through a series of topics:DiplomacyElectionsViolence and AnarchyWar and Military ActionEconomyLaw and OrderTrade and IndustryReports on Language and CultureNatural DisastersRevolutions‘War on Terrorism’Arabic Radio and TV ExtractsEach module includes a section for discussion and debate as well as an explanation of Media Arabic issues.The book |
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includes:Authentic texts and listening materials gathered from a wide range of Arabic mediaOver eighty minutes of audio material available as a free downloadVocabulary listKey to exercisesNew to this edition:Brand new texts and listening materialsNew module on Language and CultureNew module on RevolutionsNew drills throughoutNow includes radio as well as TV |
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3. |
Record Nr. |
UNINA9910962112203321 |
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Autore |
This Hervé |
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Titolo |
Molecular Gastronomy : Exploring the Science of Flavor |
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Pubbl/distr/stampa |
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New York, : Columbia University Press, 2006 |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (392 p.) |
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Collana |
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Arts and Traditions of the Table: Perspectives on Culinary History |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Flavor |
Food -- Sensory evaluation |
Molecular gastronomy |
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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 contenuto |
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Contents; Series Editor's Preface; Introduction to theEnglish-Language Edition; Part One: Secrets of the Kitchen; 1. Making Stock; 2. Clarifying Stock; 3. Hard-Boiled Eggs; 4. Quiches, Quenelles, and Puff Pastries; 5. Échaudés and Gnocchi; 6. The Well-Leavened Soufflé; 7. Quenelles and Their Cousins; 8. Fondue; 9. Roasting Beef; 10. Seasoning Steak; 11. Wine and Marinades; 12. Color and Freshness; 13. Softening Lentils; 14. Souffléed Potatoes; 15. Preserves and Preserving Pans; 16. Saving a Crème Anglaise; 17. Grains of Salt; 18. Of Champagne and Teaspoons; 19. Coffee, Tea, and Milk |
Part Two: The Physiology of Flavor20. Food as Medicine; 21. Taste and Digestion; 22. Taste in the Brain; 23. Papillary Cells; 24. How Salt Affects Taste; 25. Detecting Tastes; 26. Bitter Tastes; 27. Hot Up Front; 28. The Taste of Cold; 29. Mastication; 30. Tenderness and Juiciness; |
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31. Measuring Aromas; 32. At Table in the Nursery; 33. Food Allergies; 34. Public Health Alerts; Part Three: Investigations & Models; 35. The Secret of Bread; 36. Yeast and Bread; 37. Curious Yellow; 38. Gustatory Paradoxes; 39. The Taste of Food; 40. Lumps and Strings; 41. Foams; 42. Hard Sausage; 43. Spanish Hams |
44. Foie Gras45. Antioxidant Agents; 46. Trout; 47. Cooking Times; 48. The Flavor of Roasted Meats; 49. Tenderizing Meats; 50. Al Dente; 51. Forgotten Vegetables; 52. Preserving Mushrooms; 53. Truffles; 54. More Flavor; 55. French Fries; 56. Mashed Potatoes; 57. Algal Fibers; 58. Cheeses; 59. From Grass to Cheese; 60. The Tastes of Cheese; 61. Yogurt; 62. Milk Solids; 63. Sabayons; 64. Fruits in Syrup; 65. Fibers and Jams; 66. The Whitening of Chocolate; 67. Caramel; 68. Bread and Crackers; 69. The Terroirs of Alsace; 70. Length in the Mouth; 71. Tannins; 72. Yellow Wine |
73. Wine Without Dregs74. Sulfur and Wine; 75. Wine Glasses; 76. Wine and Temperature; 77. Champagne and Its Foam; 78. Champagne in a Flute; 79. Demi Versus Magnum; 80. The Terroirs of Whiskey; 81. Cartagenes; 82. Tea; Part Four: A Cuisine for Tomorrow; 83. Cooking in a Vacuum; 84. Aromas or Reactions?; 85. Butter: A False Solid; 86. Liver Mousse; 87. In Praise of Fats; 88. Mayonnaises; 89. Aioli Generalized; 90. Orders of Magnitude; 91. Hundred-Year-Old Eggs; 92. Smoking Salmon; 93. Methods and Principles; 94. Pure Beef; 95. Fortified Cheeses; 96. Chantilly Chocolate |
97. Everything Chocolate98. Playing with Texture; 99. Christmas Recipes; 100. The Hidden Taste of Wine; 101. Teleolfaction; Glossary; Further Reading; Index |
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Sommario/riassunto |
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Hervé This (pronounced ""Teess"") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks |
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