03386nam 2200637Ia 450 991096219800332120200520144314.01-283-17443-X978661317443790-272-8352-4(CKB)2550000000040659(EBL)730693(OCoLC)741492707(SSID)ssj0000991636(PQKBManifestationID)11541640(PQKBTitleCode)TC0000991636(PQKBWorkID)10996492(PQKB)11747202(OCoLC)756001811(MiAaPQ)EBC730693(DE-B1597)719689(DE-B1597)9789027283528(EXLCZ)99255000000004065919980520d1997 uy 0engur|n|---|||||txtccrThe changing scene in world languages issues and challenges /edited by Marian B. Labrum1st ed.Amsterdam ;Philadelphia John Benjamins Publishing Co.c19971 online resource (160 p.)American Translators Association scholarly monograph series,0890-4111 ;vol. IX 1997Description based upon print version of record.90-272-3184-2 Includes bibliographical references and index.THE CHANGING SCENE IN WORLD LANGUAGES; Title page; Copyright page; Table of contents; Editor's Preface to The Changing Scene in World Languages; Valediction; Section 1: Where We Have Been and Where We Are Going; Translation in the Information Age; Implications of Multilingualism in the European Union for Translator Training in Spain; Spanish Film Translation: Ideology, Censorship and the Supremacy of the National Language; Section 2: Theoretical and Conceptual Perspectives; Standardization and Interference in Terminology; Translating AusbausprachenIssues Today, Challengesfor Tomorrow: Translation and English as the International Lingua FrancaSection 3:Interaction and Development; Strawberry Flowers in Realms of Chocolate: The Training of Literary Translators; Disability Issues in Translation/Interpretation; Bibliography of Dissertations about Translation Topics (1973-1996); Contributors; Corporate Members; Institutional Members; American Translators Association Officers and Board of Directors, 1997; INDEXThe 1997 ATA volume brings together articles on translation practice into the 21st century. Contributions deal with the Information Age, multilingualism in Europe, English as a Lingua Franca, Terminology standardization, translating for the media, and new directions in translator training. A comprehensive bibliography of dissertations makes this a useful reference tool.American Translators Association scholarly monograph series ;v. 9, 1997.Language and languagesVariationTranslating and interpretingMultilingualismLanguage and languagesVariation.Translating and interpreting.Multilingualism.401.41Labrum Marian B530478MiAaPQMiAaPQMiAaPQBOOK9910962198003321The changing scene in world languages4375629UNINA03163oam 2200565I 450 991016388080332120240505194455.01-315-36943-51-315-35243-51-4987-3812-510.1201/9781315369433(CKB)3710000001051165(MiAaPQ)EBC4799814(OCoLC)1000441440(EXLCZ)99371000000105116520180331h20172017 uy 0engurcnu||||||||rdacontentrdamediardacarrierFermented foods of Latin America /editors, Ana Lucia Barretto Penna ; Luis A. Nero, and Svetoslav D. Todorov1st ed.Boca Raton :CRC Press, Taylor & Francis,[2017]©20171 online resource (338 pages)Food biology seriesA Science Publishers Book.1-4987-3811-7 Fermented Dairy Beverages in Latin America. Brazilian Artisanal Coalho Cheese: Tradition, Science and Technology. Buffalo Mozzarella Cheese, Knowledge from East to the West. Cheese Production in Uruguay. Brazilian Kefir: from Old to the New World. Brazilian Charqui. Biopreservation of Salami – a Brazilian Experience. Influence of New Trends in Wine Technology on the Chemical and Sensory Profiles. Amazon Fruits: Biodiversity, Regionalism and Artisanal and Industrial By-products Under Fermentation Processes. Fermented Foods and Beverages from Cassava (Manihot esculenta Crantz): Brazil a part of South America. Brazilian Indigenous Fermented Food. Fermented beverages from the Andean region. Increasing Folate Content Through the Use of Lactic Acid Bacteria in Novel Fermented Foods. Characteristics and Production of Microbial Cultures. Novel Biotechnological and Therapeutic Applications for Wild type and Genetically Engineered Lactic Acid Bacteria.Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it is part of the genetic heritage of the South American continent. Pre-Columbian knowledge on preparation of various fermented food products is covered in the book.Food biology series.Fermented foodsLatin AmericaFoodLatin AmericaFermented beveragesLatin AmericaBeveragesLatin AmericaFermented foodsFoodFermented beveragesBeverages664.024Barretto Penna Ana LuciaNero Luis AugustoTodorov Svetoslav DimitrovFlBoTFGFlBoTFGBOOK9910163880803321Fermented foods of Latin America2258887UNINA