LEADER 02078nam 2200421 450 001 9910809510803321 005 20221007183105.0 010 $a90-04-43048-2 024 7 $a10.1163/9789004430488 035 $a(CKB)4100000010566133 035 $z(OCoLC)1143476938 035 $a(nllekb)BRILL9789004430488 035 $a(MiAaPQ)EBC6276228 035 $a(EXLCZ)994100000010566133 100 $a20201202d2020 uy 0 101 0 $aeng 135 $aurun####uuuua 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $2rdacarrier 200 10$aTracing the visual language of raphael's circle to 1527 /$fAlexis R. Culotta 210 1$aLeiden, Netherlands ;$aBoston, New Jersey :$cBRILL,$d2020. 215 $a1 online resource 225 1 $aBrill's Studies in Intellectual History ;$v313/46 320 $aIncludes bibliographical references & index. 330 $aIn Tracing the Visual Language of Raphael?s Circle to 1527 , Alexis Culotta examines how the Renaissance master?s style ? one infused with borrowed visual quotations from other artists both past and present ? proved influential in his relationship with associate Baldassare Peruzzi and in the development of the artists within his thriving workshop. Shedding new light on the important, yet often-overshadowed, figures within this network, this book calls upon key case studies to convincingly illustrate how this visual language and its recombination evolved during Raphael?s Roman career and subsequently served as a springboard for artistic innovation for these close associates as they collaborated in the years following Raphael?s death. 410 0$aBrill's Studies in Intellectual History ;$v313/46. 606 $aArt, Classical$xInfluence 615 0$aArt, Classical$xInfluence. 676 $a759.5 700 $aCulotta$b Alexis R.$01709188 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910809510803321 996 $aTracing the visual language of raphael's circle to 1527$94098745 997 $aUNINA LEADER 02462nam 2200541 450 001 9910807439503321 005 20231010123952.0 010 $a9781118865460 010 $a1-118-86545-6 010 $a1-322-43695-9 010 $a1-118-86546-4 010 $a1-118-86543-X 035 $a(CKB)2670000000583717 035 $a(EBL)1880171 035 $a(MiAaPQ)EBC1880171 035 $a(Au-PeEL)EBL1880171 035 $a(CaPaEBR)ebr10992797 035 $a(CaONFJC)MIL674977 035 $a(OCoLC)886673225 035 $a(EXLCZ)992670000000583717 100 $a20140808d2015 uy| 0 101 0 $aeng 135 $aur|n|---||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aHow flavor works?$b[electronic resource] $ethe science of taste and aroma /$fNak-Eon Choi, Jung H. Han 210 1$aChichester, West Sussex :$cJohn Wiley & Sons Inc.,$d2015. 215 $a1 online resource (244 p.) 300 $aDescription based upon print version of record. 311 $a1-118-86547-2 320 $aIncludes bibliographical references and index. 327 $aWhat is taste? -- The origin of taste: why do we feel taste? -- Taste is general science -- How do we smell odors? -- What creates smell? -- Technological advancements brought by the love of flavors -- Flavors influence us deeply -- Taste is regulated by flavor, and flavor is regulated by the brain -- The future of taste and aroma -- Ending remarks. 330 $aTaste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business. How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals 606 $aTaste 606 $aSmell 615 0$aTaste. 615 0$aSmell. 676 $a612.8/7 700 $aChoi$b Nak-Eon$f1965-$01721275 702 $aHan$b Jung H.$f1964- 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910807439503321 996 $aHow flavor works$94120704 997 $aUNINA