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[null,"1.","Record Nr.",null,"UNINA9910812562403321"]
[null,null,"Autore",null,"Boda Mark J"]
[null,null,"Titolo",null,"Praying the tradition : the origin and use of tradition in Nehemiah 9 / / Mark J. Boda"]
[null,null,"Pubbl/distr/stampa",null,"Berlin ; ; New York : , : Walter de Gruyter, , 1999"]
[null,null,"ISBN",null,"3-11-175112-0"]
[{"$nulls":4},"3-11-080035-7"]
[null,null,"Descrizione fisica",null,"1 online resource (300 p.)"]
[null,null,"Collana",null,"Beihefte zur Zeitschrift für die alttestamentliche Wissenschaft, , 0934-2575 ; ; Bd. 277"]
[null,null,"Classificazione",null,"BC 6695"]
[null,null,"Disciplina",null,"222/.806"]
[null,null,"Soggetti",null,"Tradition (Theology)"]
[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","Bibliographic Level Mode of Issuance: Monograph"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references (pages 219-257) and indexes."]
[null,null,"Nota di contenuto",null,"Frontmatter -- Preface -- Style Guide -- Abbreviations -- Summary -- Table of Contents -- Introduction -- CHAPTER ONE. The Form-critical Background of Nehemiah 9 -- CHAPTER TWO. The Traditio-historical Background of Penitential Prayer -- CHAPTER THREE. The Traditio-historical Background of Nehemiah 9 (Overall) -- CHAPTER FOUR. Traditio-Historical Background of Nehemiah 9 (Detail) -- CHAPTER FIVE. Conclusions -- Appendices -- Works Cited -- INDICES -- Backmatter"]
[null,"2.","Record Nr.",null,"UNISA996308838903316"]
[null,null,"Autore",null,"van der Meulen Nicolaj"]
[null,null,"Titolo",null,"Culinary Turn : Aesthetic Practice of Cookery / Nicolaj van der Meulen, Jörg Wiesel, Anneli Käsmayr, Raphaela Reinmann"]
[null,null,"Pubbl/distr/stampa",null,"Bielefeld, : transcript Verlag, 2017"]
[null,null,"ISBN",null,"3-8394-3031-3"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (324 pages)"]
[null,null,"Collana",null,"Ästhetische Praxis ; 1"]
[null,null,"Disciplina",null,"640"]
[null,null,"Soggetti",null,"Culinary Turn; Aesthetic Practice; Gastronomy; Nova-regio-cooking; Nutrition; Culinary Arts; Convivium; Culture; Aesthetics; Food Studies; Cultural Studies"]
[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,"Frontmatter    1  Content    5  Foreword    9  Introduction    13  Avant-garde Natural Cuisine. Nicolaj van der Meulen, Jörg Wiesel and Stefan Wiesner in Conversation on Cooking as Aesthetic Practice    25  Anthropocene Kitchen    39  The Evolution of Kitchen Design. A Yearning for a Modern Stone Age Cave    47  The Kitchen of the Future. Somewhere Between Sci-Fi and Social Design    57  La Brigade de Cuisine    63  Kitchen Culture    65  Plates    67  Three Theses for Increased Enjoyment    71  The Mind's Eye and Palate    79  Saving Diversity    83  Sustainable Food Systems    87  Consciously, but Not Knowingly    91  Morsels    99  No Title    113  Pig's Head/Chard/Milk/Bay Leaf/Lime/Anchovies    119  Gratin of Green Tagliolini with Braised Pig's Cheeks, Lime and Bay    123  Recipe Plan    129  Pig's Cheeks with Crisped Ears, Chard and Bay Leaf    133  Dish(es) Using Pig'' Head, Milk, Chard, Anchovies, Lime and Bay Leaves    137  Pig's Head in Chard/Sautéed Chard Stems/ Chard Sponge/Bay Leaf Milk Froth/Candied Lime Zest/Anchovy and Lime Puree    143  Evolution - Culinary Culture - Cooking Technology    149  Food in the Metabolic Era    161  Food as a Medium Between Art and Cuisine. Rirkrit Tiravanija's Gastronomic Installations    173  For a Good Time dilettantin produktionsbüro: Transitory Spaces of Art Production, Presentation and Distribution    189  Babette's Culinary Turn. An Essay    207  A Taste of Home    211  Foreign Food and Table Arts    219  Plating Food. On the Pictorial Arrangement of Cuisine on the Plate    235  Decay and Other Flip Sides. Gastronautical Ramblings About Post-Culinary Design Possibilities    251  On the Sensation of Freshly Grated "]
[{"$nulls":4},"Lemon Zest. Anneli Käsmayr and Thomas A. Vilgis Talk About Food Innovation, Taste and Emotion    265  Perfume and Cooking    279  Culinary Criteria Creation in an Open Society    285  Bibliography    299  List of Figures    311  Contributors    317"]
[null,null,null,"Sommario/riassunto","Kitchen, cooking, nutrition, and eating have become omnipresent cultural topics. They stand at the center of design, gastronomy, nutrition science, and agriculture. Artists have appropriated cooking as an aesthetic practice - in turn, cooks are adapting the staging practices that go with an artistic self-image. This development is accompanied by crisis of eating behaviour and a philosophy of cooking as a speculative cultural technique. This volume investigates the dimensions of a new culinary turn, combining for the very first time contributions from the theory and practice of cooking."]