LEADER 01558nam 2200349Ia 450 001 996387693503316 005 20200824132724.0 035 $a(CKB)4940000000084476 035 $a(EEBO)2240855786 035 $a(OCoLC)ocm23665233e 035 $a(OCoLC)23665233 035 $a(EXLCZ)994940000000084476 100 $a19910430d1667 uy | 101 0 $aeng 135 $aurbn||||a|bb| 200 14$aThe common rudiments of Latine grammar usually taught in all schools$b[electronic resource] $edelivered in a very plain method for young beginners ... : with a synopsis of the matter and an index of words belonging to each of them /$fwritten heretofore, and made use of in Rotheram School, and now reprinted all together for the master's ease and scholar's benefit in that and other schools by Charles Hoole .. 210 $aLondon $cPrinted by E. Cotes for John Clark, and are to be sold at the Bible ...$d1667 215 $a[10], 153, [19] p 300 $a"The common accidence examined and explained" has special t.p. 300 $aIncludes index. 300 $aReproduction of original in the University of Illinois (Urbana-Champaign Campus). Library. 330 $aeebo-0167 606 $aLatin language$xGrammar$vEarly works to 1800 615 0$aLatin language$xGrammar 700 $aHoole$b Charles$f1610-1667.$0793350 801 0$bEAF 801 1$bEAF 801 2$bWaOLN 906 $aBOOK 912 $a996387693503316 996 $aThe common rudiments of Latine grammar usually taught in all schools$92360885 997 $aUNISA LEADER 02160nam 2200421 450 001 9910823881203321 005 20231110220711.0 010 $a1-80262-918-1 035 $a(CKB)4950000000283662 035 $a(MiAaPQ)EBC6787947 035 $a(Au-PeEL)EBL6787947 035 $a(EXLCZ)994950000000283662 100 $a20220712d2021 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aDesign thinking approach for healthy food experiences and well-being $econtributions to theory and practice /$fguest editors Wided Batat and Michela Addis 210 1$a[Place of publication not identified] :$cEmerald Publishing Limited,$d2021. 215 $a1 online resource (181 pages) 225 0 $aEuropean Journal of Marketing,$x0309-0566 ;$vVolume 55, Number 9 327 $aCover -- Guest editorial -- Designing food experiences for well-being: a framework advancing design thinking research from a customer experience perspective -- A "crescendo" model: designing food experiences for psychological well-being -- Encouraging healthier choices in supermarkets: a co-design approach -- Towards co-created food well being:culinary consumption, braggart word-of-mouth and therole of participative co-design, service provider support and C2C interactions -- Netnography and design thinking: development and illustration in the vegan food industry -- Visualizing food: photography as a design thinking tool to generate innovative food experiences that improve food well-being -- Digital technology-enabled transformative consumer responsibilisation: a case study. 410 0$aEuropean Journal of Marketing 606 $aLow-fat diet 606 $aFood industry and trade 615 0$aLow-fat diet. 615 0$aFood industry and trade. 676 $a613.25 702 $aBatat$b Wided 702 $aAddis$b Michela 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910823881203321 996 $aDesign thinking approach for healthy food experiences and well-being$94035113 997 $aUNINA