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[null,"1.","Record Nr.",null,"UNIBAS000020305"]
[null,null,"Autore",null,"Aprile, Marcello"]
[null,null,"Titolo",null,"Le porte d'Oriente : Lettura linguistica dei fumetti di Vittorio Giardino / Marcello Aprile, Simone Zeoli"]
[null,null,"Pubbl/distr/stampa",null,"San Cesario di Lecce : Manni, c2005"]
[null,null,"ISBN",null,"88-8176-734-1"]
[null,null,"Descrizione fisica",null,"109 p. : ill. ; 30 cm"]
[null,null,"Disciplina",null,"741.5092"]
[null,null,"Soggetti",null,"Fumetti - Linguaggio"]
[{"$nulls":4},"Giardino, Vittorio"]
[null,null,"Lingua di pubblicazione",null,"Italiano"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"2.","Record Nr.",null,"UNINA9910798088103321"]
[null,null,"Autore",null,"Furrow Dwight"]
[null,null,"Titolo",null,"American foodie : taste, art, and the cultural revolution / / Dwight Furrow"]
[null,null,"Pubbl/distr/stampa",null,"Lanham, Maryland : , : Rowman & Littlefield, , 2016"]
[{"$nulls":4},"©2016"]
[null,null,"ISBN",null,"1-4422-4930-7"]
[null,null,"Descrizione fisica",null,"1 online resource (189 p.)"]
[null,null,"Disciplina",null,"394.1/20973"]
[null,null,"Soggetti",null,"Food - United States - Philosophy"]
[{"$nulls":4},"Dinners and dining - United States"]
[{"$nulls":4},"Food preferences - United States"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Contents; Preface; Introduction; 1 We Live from Good Soup; 2 Why Food? Why Now?; 3 Gathering the Tribes; 4 From Pleasure to Beauty; 5 How to Read a Meal; 6 Can Tuna Casserole Be a Work of Art?; 7 Habits and Heresies; 8 The Future of Taste; Notes; Index; About the Author"]
[null,null,null,"Sommario/riassunto","Dwight Furrow examines the contemporary fascination with food and culinary arts not only as global spectacle, but also as an expression of control, authenticity, and playful creation for individuals in a homogenized, and increasingly public, world."]