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[null,"1.","Record Nr.",null,"UNINA990010057650403321"]
[null,null,"Autore",null,"Mellace, Giuseppina <1957- >"]
[null,null,"Titolo",null,"Delitti e stragi dell'Italia fascista dal 1922 al 1945 : i casi più eclatanti dell'epoca, oltre la cronaca nera / Giuseppina Mellace"]
[null,null,"Pubbl/distr/stampa",null,"Roma : Newton Compton, 2015"]
[null,null,"ISBN",null,"978-88-541-7921-9"]
[null,null,"Descrizione fisica",null,"335 p. ; 23 cm"]
[null,null,"Collana",null,"I volti della storia ; 328"]
[null,null,"Disciplina",null,"364.1520945"]
[null,null,"Locazione",null,"FSPBC"]
[null,null,"Collocazione",null,"Collez. 2427 (328)"]
[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","Con appendice documentaria"]
[null,"2.","Record Nr.",null,"UNINA9910634089103321"]
[null,null,"Autore",null,"Campanini Antonella"]
[null,null,"Titolo",null,"Les métiers de bouche : À l'époque moderne / / Nathalie Peyrebonne"]
[null,null,"Pubbl/distr/stampa",null,"Tours, : Presses universitaires François-Rabelais, 2022"]
[null,null,"ISBN",null,"2-86906-843-3"]
[null,null,"Descrizione fisica",null,"1 online resource (163-VIII p.)"]
[null,null,"Collana",null,"Tables des hommes"]
[null,null,"Soggetti",null,"History"]
[{"$nulls":4},"métier"]
[{"$nulls":4},"histoire"]
[{"$nulls":4},"alimentation"]
[{"$nulls":4},"histoire moderne"]
[null,null,"Lingua di pubblicazione",null,"Francese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Sommario/riassunto","L'alimentation suscite, à partir du XVIe siècle, tant en France qu'en Espagne ou en Italie, un intérêt renouvelé. Qui mange survit, certes, mais qui mange donne surtout à voir qui il est. La cuisine – consommée, préparée ou offerte – est un marqueur social et culturel, et il s'agit de l'appréhender et de l'insérer dans la nouvelle hiérarchie des savoirs qui se met alors en place. Cette cuisine renvoie aussi à toute une série de métiers, dont la vocation est de permettre aux aliments (cultivés, produits, transportés, échangés, vendus, assemblés, transformés) de parvenir jusqu'à ceux et celles qui vont s'en restaurer. Savoirs, savoir-faire, pratiques et imaginaires d'horizons divers interviennent et touchent à un nombre très diversifié d'activités humaines : depuis l'agriculture, jusqu'aux techniques de préparation, de présentation des mets en passant par la gestion urbaine des stocks alimentaires, leur écoulement, la régulation des prix des denrées, les procédés de conservation, l'utilisation médicale des aliments, etc. Les métiers de l'alimentation se complètent, se chevauchent, se mêlent, tous tendus vers un seul but : le repas, qui répond à un besoin élémentaire de l'être humain tout en s'imposant comme un rituel social fondateur."]
[null,"3.","Record Nr.",null,"UNINA9910814596203321"]
[null,null,"Autore",null,"Davies Russell"]
[null,null,"Titolo",null,"People, places and passions : 'pain and pleasure' : a social history of Wales and the Welsh, 1870-1945 / / Russell Davies"]
[null,null,"Pubbl/distr/stampa",null,"Cardiff, [Wales] : , : University of Wales Press, , 2015"]
[{"$nulls":4},"2015"]
[null,null,"Descrizione fisica",null,"1 online resource (502 pages) : illustrations, photographs"]
[null,null,"Disciplina",null,"942.9"]
[null,null,"Soggetti",null,"Wales 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","Includes index."]