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[null,"1.","Record Nr.",null,"UNIPARTHENOPE000033200"]
[null,null,"Autore",null,"Clarkson, Hazel M."]
[null,null,"Titolo",null,"Valutazione cinesiologica : esame della mobilità articolare e della forza muscolare / Hazel M. Clarkson ; edizione italiana a cura di Pasquale Pace"]
[null,null,"Pubbl/distr/stampa",null,"Milano, : edi-ermes, 2006"]
[null,null,"Titolo uniforme",null,"Musculoskeletal assessment"]
[null,null,"ISBN",null,"88-7051-087-5"]
[null,null,"Edizione",null,"[2. ed]"]
[null,null,"Descrizione fisica",null,"VIII, 432 p. : ill. ; 27 cm."]
[null,null,"Disciplina",null,"616.72075"]
[null,null,"Collocazione",null,"616-V/2"]
[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,"UNINA9910349529803321"]
[null,null,"Autore",null,"Abbing Hans"]
[null,null,"Titolo",null,"The Changing Social Economy of Art : Are the Arts Becoming Less Exclusive? / / by Hans Abbing"]
[null,null,"Pubbl/distr/stampa",null,"Cham : , : Springer International Publishing : , : Imprint : Palgrave Macmillan, , 2019"]
[null,null,"ISBN",null,"9783030216689"]
[{"$nulls":4},"3030216683"]
[null,null,"Edizione",null,"[1st ed. 2019.]"]
[null,null,"Descrizione fisica",null,"1 online resource (V, 257 p.)"]
[null,null,"Disciplina",null,"330"]
[{"$nulls":4},"701.03"]
[null,null,"Soggetti",null,"Economics"]
[{"$nulls":4},"Culture"]
[{"$nulls":4},"Finance, Public"]
[{"$nulls":4},"Culture - Study and teaching"]
[{"$nulls":4},"Cultural property - Protection"]
[{"$nulls":4},"Entrepreneurship"]
[{"$nulls":4},"New business enterprises"]
[{"$nulls":4},"Cultural Economics"]
[{"$nulls":4},"Public Economics"]
[{"$nulls":4},"Cultural Studies"]
[{"$nulls":4},"Cultural Resource Management"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,"Nota di contenuto",null,"Chapter 1: Preface -- Chapter 2: The Triumph of Serious Art -- Chapter 3: Authentic Art and Artists -- Chapter 4: Exclusion.-Chapter 5: Distrust of Commerce and Commercialism -- Chapter 6: Sharing Art -- Chapter 7: Conclusion."]
[null,null,null,"Sommario/riassunto","Is art for everybody? Why do art lovers attach so much value to authenticity, autonomy and authorship? Why did the arts become so serious in the first place? Why do many artists reject commerce and cultural entrepreneurship? Crucially, are any of the answers to these questions currently changing? Hans Abbing is uniquely placed to answer such questions, and, drawing on his experiences as an economist and sociologist as well as a professional artist, in this volume he addresses them head on. In order to investigate changes in "]
[{"$nulls":4},"the social economy of the arts, Abbing compares developments in the established arts with those in the popular arts and proceeds to outline key ways that the former can learn from the latter; by lowering the cost of production, fostering innovation, and becoming less exclusive. These assertions are contextualized with analysis of the separation between serious art and entertainment in the nineteenth century, lending credence to the idea that government-supported art worlds have promoted the exclusion of various social groups. Abbing outlines how this is presently changing and why, while the established arts have become less exclusive, they are not yet for everybody."]
[null,"3.","Record Nr.",null,"UNINA9910159546903321"]
[null,null,"Autore",null,"Cruz Jordi"]
[null,null,"Titolo",null,"Cocina en casa como un chef"]
[null,null,"Pubbl/distr/stampa",null,"GRIJALBO ILUSTRADOS"]
[null,null,"ISBN",null,"84-16449-95-3"]
[null,null,"Descrizione fisica",null,"1 online resource (224 p.)"]
[null,null,"Soggetti",null,"Cookbooks"]
[{"$nulls":4},"Creative ability in cooking"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Sommario/riassunto","Cocina en casa como un chef Domina los platos y las técnicas del restaurante AnglEEl prestigioso cocinero Jordi Cruz nos enseña en este recetario a utilizar las últimas tendencias en técnicas culinarias, primero exponiendo la teoría y después proponiendo hasta 75 recetas para ponerlas en práctica. Para que puedas preparar en casa lo último en cocina creativa. «Aquí te presento un libro escrito con el corazón, cocinado a lo largo de mis primeros 26 años entre fuegos, cucharas y cazuelas. Congrega no solo mi pasión por la cocina, sino también la de muchos cocineros que me han acompañado en este camino y que ya considero familia. Quizás muchas de estas recetas te parezcan complejas para hacerlas en casa, pero tengo claro que con curiosidad y un poco de tesón todo se puede lograr. Si estas páginas te sirven para descubrir alguna técnica, algún producto nuevo o te despiertan ese gusanillo hambriento y loco llamado «cocinar», todo nuestro trabajo habrá merecido el esfuerzo.» Jordi Cruz, 2016 ENGLISH DESCRIPTIONPrestigious and renowned chef Jordi Cruz shows us in this cookbook to use the latest trends in culinary trends, first by exposing its theories and then proposing up to 75 recipes to put into practice. This way you can prepare the latest in creative cuisine at home. \"Here I present to you a book that I wrote with the heart, which has been in the oven during my first 26 years in the kitchen. It conveys not only my passion for cooking, but also that of many cooks who have accompanied me on this road and who I consider family. Perhaps some of these recipes may seem complex to make at home, but I'm certain that with some curiosity and a little bit of hard work, they can all be "]
[{"$nulls":4},"achieved. If these pages help you discover a new technique, some new products, or help you wake upthat cook inside you, all our work will have been worth the effort.\" - Jordi Cruz"]