00862nam 2200193-- 450099100429233800753620231102101240.0231102s1991----it e 001 0 ita Bibl. Dip.le Aggr. Scienze Economia - Sez. Settore Economico016.51953Ribecco, Nunziata1431990Analisi dei dati spaziali :una bibliografia /Nunziata RibeccoBari :[s. n.],1991(Bari :Quattro stelle)1 v. ;24 cmQuaderni dell'Istituto di statistica / Università degli studi di Bari, Facoltà di economia e commercio, Istituto di statistica ; [poi] Università degli studi di Bari, Facoltà di economia, Istituto di statistica ;52Analisi statisticaBibliografia991004292338007536Analisi dei dati spaziali3575148UNISALENTO04403nam 2200673 450 991079721920332120200520144314.00-231-51944-310.7312/serv12442(CKB)3710000000440470(EBL)4012149(SSID)ssj0001570924(PQKBManifestationID)16220872(PQKBTitleCode)TC0001570924(PQKBWorkID)14836025(PQKB)10746855(MiAaPQ)EBC4012149(DE-B1597)459315(OCoLC)861793028(OCoLC)979879977(DE-B1597)9780231519441(Au-PeEL)EBL4012149(CaPaEBR)ebr11203182(CaONFJC)MIL841879(OCoLC)947113754(EXLCZ)99371000000044047020020701h20022002 uy| 0engur|n|---|||||txtccrPasta the story of a universal food /Silvano Serventi and Françoise Sabban ; translated by Antony ShugaarNew York :Columbia University Press,[2002]©20021 online resource (464 p.)Arts and traditions of the table : perspectives on culinary historyDescription based upon print version of record.0-231-12442-2 Includes bibliographical references and index.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 -- IndexRanging 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 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!Arts and traditions of the table.Cooking (Pasta)Pasta industryCooking (Pasta)Pasta industry.641.8/22LC 17000rvkServenti Silvano254676Sabban FrançoiseShugaar AntonyMiAaPQMiAaPQMiAaPQBOOK9910797219203321Pasta3772327UNINA02334nam 2200577z- 450 9910584592603321202207191000141423(CKB)5580000000346208(oapen)https://directory.doabooks.org/handle/20.500.12854/90042(oapen)doab90042(oapen)90042(EXLCZ)99558000000034620820202207d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierConsequences of hydroxyl generation by the silica/water reactionPart II: Global and local Swelling - Part III: Damage and Young's ModulusKarlsruheKIT Scientific Publishing20221 online resource (226 p.)Schriftenreihe des Instituts für Angewandte Materialien, Karlsruher Institut für Technologie9783731511595 3731511592 Water diffusing into silica surfaces gives rise for several effects on diffusion behaviour and mechanical properties. In a preceding booklet, we focused on diffusion and fiber strengths and deformations which were obtained by water soaking under external loading. In the present booklet we deal with results and interpretations of strength increase in the absence of applied stresses.Consequences of hydroxyl generation by the silica/water reaction Mechanical engineering & materialsbicsscMechanical engineering and materialsbicsscdamagediffusionDiffusionQuarzglasSchädigungSchwellenSilicaswellingWasser/Quarzglas Reaktionwater/silica glass reactionMechanical engineering & materialsMechanical engineering and materialsFett Theoauth1301540Schell Karl GauthBucharsky Ethel CauthRizzi GabrieleauthWagner SusanneauthHoffmann Michael JauthBOOK9910584592603321Consequences of hydroxyl generation by the silica3036077UNINA