{"text_format":"2","workbook":"xls","n_sheets":1,"sheets":["report2"],"not_rendered":{"charts":0,"images":0,"macros":0,"external_links":1,"defined_names":3,"comments":0,"pivot_tables":0},"unopened":[],"bounds":{"document_bytes":16777216,"sheet_cells":100000,"run_cost":"one","rows_first":2000,"rows_last":500,"rows_between":2000,"halvings":0,"cell_chars":16384,"cell_head_chars":4096},"cells_cut":0,"cells_raw":0,"read":"whole","date_system":"1900","formulas":"cached_only"}

{"sheet":"report2","index":0,"n_rows":48,"n_cols":5,"rows_kept":48,"cut":false,"hidden":false,"merged":[[0,2,0,3],[0,4,0,5],[1,2,1,3],[1,4,1,5],[2,2,2,3],[2,4,2,5],[3,2,3,3],[4,2,4,3],[5,2,5,3],[6,2,6,3],[7,2,7,3],[8,2,8,3],[11,2,11,3],[12,2,12,3],[15,2,15,3],[16,2,16,3],[16,4,16,5],[17,2,17,3],[17,4,17,5],[18,2,18,3],[18,4,18,5],[19,2,19,3],[20,2,20,3],[21,2,21,3],[22,2,22,3],[23,2,23,3],[24,2,24,3],[26,2,26,3],[26,4,26,5],[27,2,27,3],[27,4,27,5],[28,2,28,3],[28,4,28,5],[29,2,29,3],[31,2,31,3],[36,2,36,3],[37,2,37,3],[38,2,38,3],[39,2,39,3],[40,2,40,3],[41,2,41,3],[45,2,45,3]],"flags":["formulas_cached_only"]}
[null,"1.","Record Nr.",null,"UNINA9910454476103321"]
[null,null,"Autore",null,"Fleenor John W"]
[null,null,"Titolo",null,"Using 360-degree feedback in organizations [[electronic resource] ] : an annotated bibliography / / John W. Fleenor, Jeffrey Michael Prince"]
[null,null,"Pubbl/distr/stampa",null,"Greensboro, NC, : Center for Creative Leadership, c1997"]
[null,null,"ISBN",null,"1-60491-109-3"]
[null,null,"Descrizione fisica",null,"1 online resource (90 p.)"]
[null,null,"Collana",null,"CCL no. 338"]
[null,null,"Disciplina",null,"658.3/125"]
[null,null,"Soggetti",null,"Employees - Rating of"]
[{"$nulls":4},"360-degree feedback (Rating of employees)"]
[{"$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","Includes indexes."]
[null,null,"Nota di contenuto",null,"\"\"Table of Contents\"\"; \"\"List of Annotations\"\"; \"\"Acknowledgments\"\"; \"\"Introduction\"\"; \"\"Annotated Bibliography\"\"; \"\"Frequently Asked Questions about 360-degree Feedback\"\"; \"\"Appendix A: Related Sources\"\"; \"\"Appendix B: Selection Criteria\"\"; \"\"Glossary of Terms\"\"; \"\"Author Index\"\"; \"\"Title Index\"\""]
[null,"2.","Record Nr.",null,"UNISOBE600200017620"]
[null,null,"Autore",null,"Piccialuti, Maura"]
[null,null,"Titolo",null,"L 'immortalità dei beni : fedecommessi e primogeniture a Roma nei secoli XVII e XVIII / Maura Piccialuti"]
[null,null,"Pubbl/distr/stampa",null,"Roma, : Viella, 1999"]
[null,null,"ISBN",null,"8885669999"]
[null,null,"Descrizione fisica",null,"297 p. ; 24 cm"]
[null,null,"Collana",null,"Ius nostrum"]
[null,null,"Lingua di pubblicazione",null,"Italiano"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"3.","Record Nr.",null,"UNINA9910786786303321"]
[null,null,"Autore",null,"Brulotte Ronda L."]
[null,null,"Titolo",null,"Edible identities : food as cultural heritage / / edited by Ronda L. Brulotte, Michael A. Di Giovine"]
[null,null,"Pubbl/distr/stampa",null,"Farnham, England : , : Ashgate, , 2014"]
[{"$nulls":4},"©2014"]
[null,null,"ISBN",null,"1-138-63494-8"]
[{"$nulls":4},"1-315-57878-6"]
[{"$nulls":4},"1-317-14599-2"]
[{"$nulls":4},"1-317-14598-4"]
[{"$nulls":4},"1-4094-4264-0"]
[null,null,"Descrizione fisica",null,"1 online resource (252 p.)"]
[null,null,"Collana",null,"Heritage, Culture and Identity"]
[null,null,"Disciplina",null,"394.1/2"]
[null,null,"Soggetti",null,"Food habits"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references at the end of each chapters and index."]
[null,null,"Nota di contenuto",null,"Cover; Contents; List of Figures; Notes on Contributors; Introduction; 1 Re-Inventing a Tradition of Invention; 2 Terror in D.C.? Inventing Food Traditions for the Nation's Capital; 3 Of Cheese and Ecomuseums: Food as Cultural Heritage; 4 Edible Authenticities; 5 The Everyday as Extraordinary; 6 Take the Chicken Out of the Box; 7 Caldo De Piedra and Claiming Pre-Hispanic Cuisine as Cultural Heritage; 8 Hallucinating the Slovenian Way; 9 Haute Traditional Cuisines; 10 Reinventing Edible Identities; 11 French Chocolate as Intangible Cultural Heritage; 12 Daily Bread, Global Distinction?"]
[{"$nulls":4},"13 The Mexican and Transnational Lives of Corn 14 Cultural Heritage in Food Activism; Index"]
[null,null,null,"Sommario/riassunto","Bringing together cultural anthropologists, archaeologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales. Featuring case studies from Europe, Asia and the Americas, this timely volume also addresses the complex processes of classifying, designating, and valorizing food as 'terror,' 'slow food,' or as intangible cultural heritage through UNESCO. By effectively analyzing food and"]