LEADER 02024nam 2200421Ia 450 001 996387731503316 005 20221108103134.0 035 $a(CKB)4940000000087284 035 $a(EEBO)2248531250 035 $a(OCoLC)52614533 035 $a(EXLCZ)994940000000087284 100 $a20030715d1648 uy 0 101 0 $aeng 135 $aurbn||||a|bb| 200 10$aChirologia: or, The natvral language of the hand$b[electronic resource] $eComposed of the speaking motions, and discoursing gestures thereof. Whereunto is added Chironomia: or, The art of manvall rhetoricke. Consisting of the naturall expressions, digested by art in the hand, as the chiefest instrument of eloquence: by historicall manifesto's, exemplified out of the authentique registers of common life and civill conversation. With types, or chirograms: a long-wish'd for illustration of this argument. /$fby J.B. Gent. Philochirosophus 210 $aLondon $cPrinted by T. H. and are to be sold by Fran. Tyton ...$d1648 215 $a[28], 187, [23], 146, [1] p. $cill 300 $aWith added illustrated t.p. 300 $a"Chironomia" has special t.p., added illustrated t.p., and separate pagination, with imprint: London: Printed by Tho. Harper ... 1644. 300 $aErrata, p. [1] at end. 300 $aImperfect: stained and cropped, with slight loss of text. 300 $aReproduction of original in: Universita?t Go?ttingen Bibliothek. 330 $aeebo-0161 606 $aNonverbal communication$vEarly works to 1800 606 $aGesture$vEarly works to 1800 606 $aSign language$vEarly works to 1800 606 $aBody language$vEarly works to 1800 615 0$aNonverbal communication 615 0$aGesture 615 0$aSign language 615 0$aBody language 700 $aJ. B$g(John Bulwer),$ffl. 1648-1654.$01004962 801 0$bEAE 801 1$bEAE 906 $aBOOK 912 $a996387731503316 996 $aChirologia: or, The natvral language of the hand$92339662 997 $aUNISA LEADER 04579nam 22014173a 450 001 9910367751803321 005 20250203235427.0 010 $a9783039213849 010 $a3039213849 024 8 $a10.3390/books978-3-03921-384-9 035 $a(CKB)4100000010106199 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/43411 035 $a(ScCtBLL)c7d7bd1b-366f-4e15-8a44-76427160f6a0 035 $a(OCoLC)1163807316 035 $a(oapen)doab43411 035 $a(EXLCZ)994100000010106199 100 $a20250203i20192019 uu 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 04$aThe Close Linkage Between Nutrition and Environment Through Biodiversity and Sustainability : $eLocal Foods, Traditional Recipes and Sustainable Diets /$fAlessandra Durazzo 210 $cMDPI - Multidisciplinary Digital Publishing Institute$d2019 210 1$aBasel, Switzerland :$cMDPI,$d2019. 215 $a1 electronic resource (216 p.) 311 08$a9783039213832 311 08$a3039213830 330 $aThe Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes, and Sustainable Diets" is focused on the close correlation between the potential benefits and "functional role" of food and territory, and it includes papers on the characterization of local foods and traditional recipes as well as on the promotion of traditional dietary patterns and sustainable diets. 606 $aBiology, life sciences$2bicssc 610 $aKlebsiella 610 $alandraces 610 $aconventional hams 610 $aolive oil quality 610 $aFood Composition Databases 610 $aCyprus 610 $atraditional meat products 610 $asustainable development goals 610 $aSchinziophyton rautanenii 610 $alupanine 610 $acheese 610 $aOlea europaea L. 610 $aenvironmental and socio-demographic factors 610 $aagave sap 610 $aenvironmental sustainability 610 $amountain 610 $achemometrics 610 $aharvesting time 610 $ametabolomics 610 $aolive oil 610 $amicronutrients 610 $atypical/local foods 610 $aItalian garlic 610 $acarbohydrates 610 $ainnovative gastronomy 610 $afatty acid composition 610 $aloyalty 610 $asustainability 610 $aPCA 610 $aprocessing system 610 $avarieties 610 $atraditional hams 610 $acultivar 610 $aconsumer culture theory 610 $apost millennials 610 $adietary fibre 610 $amacronutrients 610 $aanticancer activity 610 $aconventional sausages 610 $atraditional food 610 $ametallomics 610 $atraditional foods 610 $aantimicrobial 610 $aaltitude 610 $afructans 610 $agermplasm 610 $alocal foods 610 $atraditional recipes 610 $aPIRG 610 $aedible plants 610 $aPseudomonas 610 $apork 610 $abioactive components 610 $anutritional composition 610 $atraditional dietary patterns 610 $aclimate resilience 610 $aenvironmental conditions 610 $ageographical origin 610 $asaponins 610 $aFTIR-ATR 610 $alivelihood needs 610 $abiodiversity 610 $asustainable diets 610 $afatty acids 610 $asoluble sugars 610 $aalkaloids 610 $aProvolone del Monaco 610 $abioassay 610 $atraditional sausages 610 $ahealth 610 $atetraploid wheat 610 $aantimicrobial activity 610 $aagro-ecology biodiversity 610 $atraditional Italian recipes 610 $asensorial evaluation 610 $afood 610 $aecosystem goods and services 610 $aMediterranean 610 $aplants adaptability 610 $aSouthern Africa 610 $aactinomycetes 610 $afractions 610 $aconsumer preferences 615 7$aBiology, life sciences 700 $aDurazzo$b Alessandra$01296666 801 0$bScCtBLL 801 1$bScCtBLL 906 $aBOOK 912 $a9910367751803321 996 $aThe Close Linkage Between Nutrition and Environment Through Biodiversity and Sustainability$94322296 997 $aUNINA