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1. |
Record Nr. |
UNINA9910792397903321 |
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Autore |
Mitchell Allan <1933-> |
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Titolo |
A stranger in Paris : Germany's role in republican France, 1870-1940 / / Allan Mitchell |
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Pubbl/distr/stampa |
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New York ; ; Oxford : , : Berghahn Books, , 2006 |
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ISBN |
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1-78920-606-5 |
1-84545-125-2 |
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Descrizione fisica |
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1 online resource (viii, 95 p. ) |
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Disciplina |
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Soggetti |
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France Foreign relations Germany |
Germany Foreign relations France |
France Foreign relations 1870-1940 |
Germany Foreign relations 1871- |
France History Third Republic, 1870-1940 |
France Politics and government 1870-1940 |
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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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Nota di contenuto |
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An unstable past -- An improvised state -- A voluntarist ethic -- A flagging demography -- A stagnant economy -- A sexist tradition -- An educated elite -- A xenophobic style -- A socialist revival -- A strange defeat? -- Epilogue. |
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Sommario/riassunto |
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"In this essay, the author maintains that the French Third Republic - and European history during this period in general - can only be understood if particular attention is paid to the special relationship that existed between France and Germany. The experience of the French people was so intimately related to that of its closest neighbor that a bilateral perspective becomes unavoidable. Without the unifying theme of Germany's crucial role in acting upon and within the French Republic, this story would become a much more random tale of events. After 1870, an autonomous national history of France is no longer possible."--BOOK JACKET. |
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2. |
Record Nr. |
UNINA9910821259703321 |
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Autore |
Hutkins Robert W (Robert Wayne) |
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Titolo |
Microbiology and technology of fermented foods / / Robert W. Hutkins |
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Pubbl/distr/stampa |
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[Chicago, Ill.?], : IFT Press |
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Ames, Iowa, : Blackwell Pub., 2006 |
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ISBN |
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9786611766603 |
9781281766601 |
1281766607 |
9780470277515 |
0470277513 |
9780470276242 |
047027624X |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (488 p.) |
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Collana |
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Disciplina |
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Soggetti |
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Fermented foods |
Fermented foods - Microbiology |
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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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Introduction -- Microorganisms and metabolism -- Starter cultures -- Cultured dairy products -- Cheese -- Meat fermentation -- Fermented vegetables -- Bread fermentation -- Beer fermentation -- Wine fermentation -- Vinegar fermentation -- Fermentation of foods in the orient. |
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Sommario/riassunto |
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While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary referen |
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