LEADER 03070nam 22006011 450 001 9910464368903321 005 20200520144314.0 010 $a1-4629-1063-7 035 $a(CKB)3710000000055615 035 $a(EBL)1507301 035 $a(SSID)ssj0001047530 035 $a(PQKBManifestationID)12354425 035 $a(PQKBTitleCode)TC0001047530 035 $a(PQKBWorkID)11159017 035 $a(PQKB)10994540 035 $a(MiAaPQ)EBC1507301 035 $a(Au-PeEL)EBL1507301 035 $a(CaPaEBR)ebr10795880 035 $a(CaONFJC)MIL562251 035 $a(OCoLC)868976369 035 $a(EXLCZ)993710000000055615 100 $a20060615h20062006 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 14$aThe Kanji handbook /$fVee David 210 1$aTokyo ;$aRutland, Vermont :$cTuttle,$d[2006] 210 4$d©2006 215 $a1 online resource (1189 p.) 225 0$aTuttle language library 300 $aIncludes index. 311 $a0-8048-3779-1 327 $aFrontcover; Copyright; Preface; Dedication; Acknowledgement; Table of Contents; Theoretical Approach; Diagram: Guide to Learners; Learning Strategies; Short Versus Long Sounds; Bibliographical References; Complete List of Veemuenics: Checklist I; 1,945 Jo?yo? Kanji Characters: Checklist II; Chapter One: Triple Treat; Chapter Two: Imperfect Twins; Chapter Three: Family; Chapter Four: Getting Less; Chapter Five: Getting More; Chapter Six: Look Up; Kanji IQ Test; Chapter Seven: Look Down; Chapter Eight: Look Left; Chapter Nine: Look Right; Chapter Ten: Uncommon Commons; Chapter Eleven: Zigzag 327 $aImportant Kanji Characters With Multiple MeaningsSynonym Index; Stroke Index; Radical Index; ON-KUN yomi Index; Grade Level Index; Japanese Language Proficiency Level Index; Kana Index; Flip-It Index; Other Ebooks; Backcover 330 $aThe Kanji Handbook is a revolutionary new learning technique for students of the Japanese language. This innovative book presents the concept and application of ""KanjiHybrids"", a teaching tool created by the author to help non-Japanese speakers learn Kanji. Simply put, Vee David has linked the 1,945 most commonly used Kanji characters with English words to form one integral unit, a ""Kanji Hybrid"". Using mnemonics as a learning tool, the author has replaced the first letter of an English word with the Kanji for that word in an effort to help students memorize difficult Kanji characters.Empl 606 $aChinese characters$zJapan 606 $aJapanese language$vTextbooks for foreign speakers$xEnglish 606 $aJapanese language$xWriting 608 $aElectronic books. 615 0$aChinese characters 615 0$aJapanese language$xEnglish. 615 0$aJapanese language$xWriting. 676 $a495.611 700 $aDavid$b Vee$0989074 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910464368903321 996 $aThe Kanji handbook$92261927 997 $aUNINA LEADER 04776nam 22006495 450 001 9910725101203321 005 20251008133600.0 010 $a9783031233524$b(electronic bk.) 010 $z9783031233517 024 7 $a10.1007/978-3-031-23352-4 035 $a(MiAaPQ)EBC30545037 035 $a(Au-PeEL)EBL30545037 035 $a(OCoLC)1379476958 035 $a(DE-He213)978-3-031-23352-4 035 $a(BIP)086416870 035 $a(PPN)270618163 035 $a(CKB)26707050200041 035 $a(EXLCZ)9926707050200041 100 $a20230516d2023 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aTraditional European Breads $eAn Illustrative Compendium of Ancestral Knowledge and Cultural Heritage /$fedited by Marco Garcia-Vaquero, Kristian Pastor, Gul Ebru Orhun, Anna McElhatton, João Miguel F. Rocha 205 $a1st ed. 2023. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2023. 215 $a1 online resource (423 pages) 311 08$aPrint version: Garcia-Vaquero, Marco Traditional European Breads Cham : Springer International Publishing AG,c2023 9783031233517 327 $aChapter 1. The fundamentals of bread making: the science of fermentation -- Chapter 2. Traditional breads from the Baltic countries (Estonia, Latvia, Lithuania) -- Chapter 3. Traditional breads in Bulgaria -- Chapter 4. Traditional Croatian breads, the ?Peka? -- Chapter 5. Traditional breads from Cyprus, the ?Arkatena? -- Chapter 6. Traditional breads from France -- Chapter 7. Traditional breads from Germany -- Chapter 8. Traditional Greek fermented bread, the ?Eftazymo? -- Chapter 9. Traditional Hungarian sourdough -- Chapter 10. Traditional Irish breads, the ?dulse bread? and the ?Barnbrack bread or Bairín Breac? -- Chapter 11. Traditional Italian breads -- Chapter 12. Traditional Latvian sourdough rye bread -- Chapter 13. Traditional breads from Malta, the ?Il-Hobza Maltija? -- Chapter 14. Traditional Norwegian breads -- Chapter 15. Traditional Polish Breads -- Chapter 16. Traditional Portuguese breads, the ?Broa? and the ?Pão de Gimonde? -- Chapter 17. Traditional Festive Romanian EasterBread, the ?Pasca? -- Chapter 18. Traditional Serbian bread, the ?CIPOVKA? -- Chapter 19. Traditional breads from Spain -- Chapter 20. Traditional Turkish breads, the ?Tandir Ekme?i?? -- Chapter 21. Traditional Ukranian bread making. 330 $aThis text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology. Individual chapters cover the scientific aspects of bread making in different cultures and traditions as well as the technological phenomena occurring during the bread making process, utilizing the full network of SOURDOMICS from the COST initiative. Pictures and illustrations are used to explain the science behind bread making processes and the cultural, historical and traditional elements associated with bread making in multiple countries. Authored by bread making experts from the breadth of Europe, the process of bread fermentation in each country and region is covered in detail. The traditions surrounding bread making are simply the empirical know-how passed between generations, and this book's main purpose is to perpetuate these traditions and know-how. Provides a description of the culture of European peoples with respect to the technology of bread making and sourdough biotechnology; Explains the process of bread fermentation using simple language combined with scientific rigor; High quality pictures and illustrations enrich the scientific and cultural elements mentioned in each chapter. 606 $aFood$xMicrobiology 606 $aFood science 606 $aCultural property 606 $aFood Microbiology 606 $aFood Science 606 $aFood Studies 606 $aCultural Heritage 615 0$aFood$xMicrobiology. 615 0$aFood science. 615 0$aCultural property. 615 14$aFood Microbiology. 615 24$aFood Science. 615 24$aFood Studies. 615 24$aCultural Heritage. 676 $a664.7523 700 $aGarcia-Vaquero$b Marco$01358476 701 $aPastor$b Kristian$01358477 701 $aOrhun$b Gül Ebru$01358478 701 $aMcElhatton$b Anna$0518139 701 $aRocha$b João Miguel F$01358479 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 912 $a9910725101203321 996 $aTraditional European Breads$93368599 997 $aUNINA