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[null,"1.","Record Nr.",null,"UNINA9910480412203321"]
[null,null,"Titolo",null,"How to publish your communication research [[electronic resource] ] : an insider's guide / / edited by Alison Alexander, W. James Potter ; with contributions by James A. Anderson ... [et al.]"]
[null,null,"Pubbl/distr/stampa",null,"Thousand Oaks, [Calif.] ; ; London, : SAGE, 2001"]
[null,null,"ISBN",null,"1-4833-9188-4"]
[{"$nulls":4},"1-322-41220-0"]
[{"$nulls":4},"1-4129-9006-8"]
[{"$nulls":4},"1-4522-1575-8"]
[null,null,"Descrizione fisica",null,"1 online resource (177 p.)"]
[null,null,"Disciplina",null,"070.52"]
[{"$nulls":4},"808.0663022"]
[null,null,"Soggetti",null,"Authorship - Marketing"]
[{"$nulls":4},"Academic writing"]
[{"$nulls":4},"Scholarly publishing"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Cover; Contents; Preface; 1 - The Manuscript Submission Process; 2 - Avoiding Writing Traps; 3 - The Challenge of Writing the Literature Review; 4 - The Challenge of Writing the Theoretical Essay; 5 - The Challenge of Writing the Quantitative Study; 6 - The Challenge of Writing the Qualitative Study; 7 - The Challenge of Writing the Interpretive Inquiry; 8 - The Challenge of Writing the Critical/Cultural Essay; 9 - The Challenge of Writing the Historical Essay; About the Editors; About the Authors"]
[null,null,null,"Sommario/riassunto","This insider's guide to getting published in scholarly communication journals explains what editors and reviewers look for when deciding which articles should be published and which should not."]
[null,"2.","Record Nr.",null,"UNISALENTO991001571319707536"]
[null,null,"Autore",null,"Malato, Enrico"]
[null,null,"Titolo",null,"Storia della letteratura italiana / diretta da Enrico Malato"]
[null,null,"Pubbl/distr/stampa",null,"Roma : Salerno Ed., c1995-1998"]
[null,null,"Descrizione fisica",null,"v. <1-7 > ill. (some col.), maps ; 25 cm."]
[null,null,"Soggetti",null,"Italian literature"]
[null,null,"Lingua di pubblicazione",null,"Italiano"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Includes bibliographical references and indexes."]
[{"$nulls":4},"Some vols. in the set issued with a separate index, \"Indice dei nomi e delle opere anonime,\" to be compiled in the final volume of the set."]
[{"$nulls":4},"Indice: 1. Dalle origini a Dante -- 2. Il Trecento -- 3. Il Quattrocento -- 4. Il primo Cinquecento -- 5. La fine del Cinquecento e il Seicento -- 6. Il Settecento 7. Il primo Ottocento"]
[null,"3.","Record Nr.",null,"UNINA9910791159003321"]
[null,null,"Titolo",null,"Food in time and place [[electronic resource] ] : the American Historical Association companion to food history / / edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala"]
[null,null,"Pubbl/distr/stampa",null,"Oakland, California : , : University of California Press, , 2014"]
[{"$nulls":4},"©2014"]
[null,null,"ISBN",null,"0-520-95934-5"]
[null,null,"Descrizione fisica",null,"1 online resource (421 p.)"]
[null,null,"Disciplina",null,"641.309"]
[null,null,"Soggetti",null,"Food - History"]
[{"$nulls":4},"Food habits - History"]
[{"$nulls":4},"Food and Beverages - history"]
[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,"Nota di contenuto",null,"Front matter -- Contents -- List of Illustrations -- Acknowledgments -- Preface -- Introduction: Food History as a Field -- 1. Premodern Europe -- 2. China -- 3. India -- 4. Out of Africa: A Brief Guide to African Food History -- 5. Middle Eastern Food History -- 6. Latin American Food between Export Liberalism and the Vía Campesina -- 7. Food and the Material Origins of Early America -- 8. Food in Recent U.S. History -- 9. Influence, Sources, and African Diaspora Foodways -- 10. Migration, Transnational Cuisines, and Invisible Ethnics -- 11. The French Invention of Modern Cuisine -- 12. Restaurants -- 13. Cookbooks as Resources for Social History -- 14. The Revolt against Homogeneity -- 15. Food and Popular Culture -- 16. Post-1945 Global Food Developments -- Contributors -- Index"]
[null,null,null,"Sommario/riassunto","Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures-from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. "]
[{"$nulls":4},"Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization."]