LEADER 01199nam0 22003011i 450 001 SUN0020260 005 20040716120000.0 100 $a20040716d1969 |0itac50 ba 101 $aita 102 $aIT 105 $a|||| ||||| 200 1 $aInvidia e gratitudine$fMelanie Klein$gtraduzione di Laura Zeller Tolentino$gpresentazione di Anteo Saraval 210 $aFirenze$cMartinelli$d1969 215 $a122 p.$d21 cm. 454 1$1001SUN0078288$12001 $aEnvy and gratitude$91400395 606 $aInvidia$xPsicanalisi$2FI$3SUNC010024 606 $aGratitudine$xPsicanalisi$2FI$3SUNC010025 620 $dFirenze$3SUNL000014 676 $a150.195$v21 700 1$aKlein$b, Melanie$3SUNV016508$0118735 702 1$aZeller Tolentino$b, Laura$3SUNV016509 712 $aMartinelli$3SUNV000059$4650 801 $aIT$bSOL$c20181109$gRICA 912 $aSUN0020260 950 $aUFFICIO DI BIBLIOTECA DEL DIPARTIMENTO DI PSICOLOGIA$d16 CONS 609 $e16 LET3069 995 $aUFFICIO DI BIBLIOTECA DEL DIPARTIMENTO DI PSICOLOGIA$bIT-CE0119$gLET$h3069$kCONS 609$oc$qa 996 $aEnvy and gratitude$91400395 997 $aUNICAMPANIA LEADER 04283nam 22007092 450 001 9910784344603321 005 20151005020622.0 010 $a1-107-17784-7 010 $a1-280-91711-3 010 $a9786610917112 010 $a0-511-29030-6 010 $a0-511-32230-5 010 $a0-511-28970-7 010 $a0-511-28838-7 010 $a0-511-48588-3 010 $a0-511-28906-5 035 $a(CKB)1000000000352190 035 $a(EBL)311246 035 $a(OCoLC)476097402 035 $a(SSID)ssj0000292618 035 $a(PQKBManifestationID)11261095 035 $a(PQKBTitleCode)TC0000292618 035 $a(PQKBWorkID)10269169 035 $a(PQKB)10818700 035 $a(UkCbUP)CR9780511485886 035 $a(MiAaPQ)EBC311246 035 $a(Au-PeEL)EBL311246 035 $a(CaPaEBR)ebr10182304 035 $a(CaONFJC)MIL91711 035 $a(OCoLC)437189142 035 $a(EXLCZ)991000000000352190 100 $a20090226d2007|||| uy| 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aContemporary German fiction $ewriting in the Berlin republic /$fedited by Stuart Taberner$b[electronic resource] 210 1$aCambridge :$cCambridge University Press,$d2007. 215 $a1 online resource (ix, 254 pages) $cdigital, PDF file(s) 225 1 $aCambridge studies in German 300 $aTitle from publisher's bibliographic system (viewed on 05 Oct 2015). 311 $a0-521-17404-X 311 $a0-521-86078-4 320 $aIncludes bibliographical references and index. 327 $tList of contributors --$tAcknowledgments --$tNote on texts and terminology --$g1.$tIntroduction /$rStuart Taberner --$g2.$tLiterary debates and the literary market since Unification /$rFrank Finlay --$g3.$tBerlin as the literary capital of German unification /$rStephen Brockmann --$g4.$t'GDR literature' in the Berlin Republic /$rPaul Cooke --$g5.$t'West German writing' in the Berlin Republic /$rStuart Taberner --$g6.$tLiterary reflections on '68 / Ingo Cornils --$g7.$tPop literature in the Berlin Republic /$rSabine von Dirke --$g8.$tRepresentations of the Nazi past 1 : 'perpetrators' /$rBill Niven --$g9.$tRepresentations of the Nazi past 2 : 'German wartime suffering' /$rHelmut Schmitz --$g10.$tGerman literature in the Berlin Republic -- writing by women /$rLyn Marven --$g11.$tCultural memory and identity formation in the Berlin Republic /$rMargaret Littler --$g12.$tTurkish-German fiction since the mid-1990s /$rMoray McGowan --$g13.$tGerman-language writing from Eastern and Central Europe /$rBrigid Haines --$g14.$tWriting by Germany's Jewish minority /$rErin McGlothlin --$tIndex. 330 $aThe profound political and social changes Germany has undergone since 1989 have been reflected in an extraordinarily rich range of contemporary writing. Contemporary German Fiction focuses on the debates that have shaped the politics and culture of the new Germany that has emerged from the second half of the 1990s onwards and offers the first comprehensive account of key developments in German literary fiction within their social and historical context. Each chapter begins with an overview of a central theme, such as East German writing, West German writing, writing on the Nazi past, writing by women and writing by ethnic minorities. The authors discussed include Gu?nter Grass, Ingo Schulze, Judith Hermann, Christa Wolf, Christian Kracht and Zafer Senocak. These informative and accessible readings build up a clear picture of the central themes and stylistic concerns of the best writers working in Germany today. 410 0$aCambridge studies in German. 606 $aGerman fiction$y20th century$xHistory and criticism 606 $aGerman fiction$y21st century$xHistory and criticism 606 $aLiterature and society$zGermany 615 0$aGerman fiction$xHistory and criticism. 615 0$aGerman fiction$xHistory and criticism. 615 0$aLiterature and society 676 $a833.91409 702 $aTaberner$b Stuart 801 0$bUkCbUP 801 1$bUkCbUP 906 $aBOOK 912 $a9910784344603321 996 $aContemporary German fiction$93676786 997 $aUNINA LEADER 04751nam 22006255 450 001 9910373909503321 005 20251116220815.0 010 $a3-030-28737-8 024 7 $a10.1007/978-3-030-28737-5 035 $a(CKB)4100000009939790 035 $a(MiAaPQ)EBC5987440 035 $a(DE-He213)978-3-030-28737-5 035 $a(PPN)242826199 035 $a(EXLCZ)994100000009939790 100 $a20191128d2019 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aHow Fermented Foods Feed a Healthy Gut Microbiota $eA Nutrition Continuum /$fedited by M. Andrea Azcarate-Peril, Roland R. Arnold, José M. Bruno-Bárcena 205 $a1st ed. 2019. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2019. 215 $a1 online resource (367 pages) 311 08$a3-030-28736-X 330 $aThis book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study. Fermented foods have been consumed by humans for millennia. This method of food preservation provided early humans with beneficial bacteria that re-populated the gut microbiota upon consumption. However, novel methods of production and conservation of food have led to severed ties between the food that modern humans consume and the gut microbiota. As a consequence, there has been a documented increase in the prevalence of autoimmune diseases and obesity, which has been correlated to decreased diversity of gut microbes, while infectious disorders have decreased in the three past decades. With the intention of providing a thorough overview of the relationship between fermented foods, nutrition, and health, the editors have grouped the chapters into three thematic sections: food and their associated microbes, the oral microbiome, and the gut microbiome. After an introduction dedicated to the environmental microbiome, Part I provides an overview of what is currently known about the microbes associated with different foods, and compares traditional forms of food preparation with current industrial techniques in terms of the potential loss of microbial diversity. The chapters in Part 2 explore the oral microbiota as a microbial gatekeeper and main contributor to the gut microbiota. Part 3 introduces beneficial modulators of the gut microbiome starting with the establishment of a healthy gut microbiota during infancy, and continuing with the role of probiotics and prebiotics in health preservation and the imbalances of the gut microbiota. In the final section the editors offer concluding remarks and provide a view of the future brought by the microbiome research revolution. This study is unique in its emphasis on the convergence of two very relevant fields of research: the field of studies on Lactic Acid Bacteria (LAB) and fermented foods, and microbiome research. The relationship between these fields, as presented by the research in this volume, demonstrates the intimate connection between fermented foods, the oral and gut microbiota, and human health. Although research has been done on the impact of diet on the gut microbiome there are no publications addressing the restorative role of food as microbe provider to the gut microbiota. This novel approach makes the edited volume a key resource for scientific researchers working in this field. 606 $aMicrobiology 606 $aFood?Biotechnology 606 $aNutrition 606 $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 606 $aMicrobiota intestinal$2thub 606 $aMicrobiota$2thub 608 $aLlibres electrònics$2thub 615 0$aMicrobiology. 615 0$aFood?Biotechnology. 615 0$aNutrition. 615 14$aFood Microbiology. 615 24$aFood Science. 615 24$aNutrition. 615 7$aMicrobiota intestinal 615 7$aMicrobiota 676 $a664.024 676 $a612.3601579 702 $aAzcarate-Peril$b M. Andrea$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aArnold$b Roland R.$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aBruno-Ba?rcena$b Jose? M.$4edt$4http://id.loc.gov/vocabulary/relators/edt 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910373909503321 996 $aHow Fermented Foods Feed a Healthy Gut Microbiota$92056959 997 $aUNINA