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[null,"1.","Record Nr.",null,"UNISALENTO991002528969707536"]
[null,null,"Autore",null,"Napolitani, Pier Daniele"]
[null,null,"Titolo",null,"Archimede : alle radici della scienza moderna / di Pier Daniele Napolitani"]
[null,null,"Pubbl/distr/stampa",null,"Milano : Le scienze, 2001"]
[null,null,"Descrizione fisica",null,"111 p. : ill. ; 28 cm"]
[null,null,"Collana",null,"I grandi della scienza ; 22"]
[null,null,"Disciplina",null,"925"]
[{"$nulls":4},"510.92"]
[null,null,"Soggetti",null,"Scienziati - Biografie"]
[{"$nulls":4},"Archimede"]
[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,"UNINA9910818765803321"]
[null,null,"Autore",null,"Wallach Jennifer Jensen"]
[null,null,"Titolo",null,"American appetites : a documentary reader / / edited by Jennifer Jensen Wallach and Lindsey R. Swindall"]
[null,null,"Pubbl/distr/stampa",null,"Fayetteville, Arkansas : , : University of Arkansas Press, , 2014"]
[null,null,"ISBN",null,"1-61075-550-2"]
[null,null,"Descrizione fisica",null,"1 online resource (406 p.)"]
[null,null,"Collana",null,"Food and foodways"]
[null,null,"Disciplina",null,"394.1/20973"]
[{"$nulls":4},"394.120973"]
[null,null,"Soggetti",null,"Food - United States - History"]
[{"$nulls":4},"United States"]
[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 Page; Title Page; Copyright Page; Dedication; Contents; Series Editor's Preface; Acknowledgments; Introduction; 1 - Foundational Food; The Arapaho Learn How to Hunt Buffalo; The Iroquois Learn to Grow Beans, Corn, and Squash Together; Spanish Explorer Francisco Vásquez de Coronado Encounters Pueblo Food, 1540; Athanase de Mézières Describes Wichita Food Habits in Eighteenth-Century Texas; Antoine-Simon Le Page du Pratz Describes the Food of Eighteenth-Century Louisiana; Engravings by Jacques Le Moyne de Morques Depict Native American Subsistence Strategies in Sixteenth-Century Florida"]
[{"$nulls":4},"2 - Colonial Culinary EncountersEnglishman John Gerarde Evaluates the Nutritional Value of Maize, 1597; Olaudah Equiano Describes the Food of Seventeenth-Century Igbo; Alexander Falconbridge Describes the Food of the Middle Passage; Colonial Advertisement Offering Slaves for Sale Who Had Experience Cultivating Rice; Wahunsonacock Advises the English Residents of Jamestown Not to Steal Food from Native Americans; Captain John Smith Describes the Starving Time of 1609-1610; The Colonists at Plimoth Plantation Celebrate Their 1621 Harvest"]
[{"$nulls":4},"Massachusetts Colonist Mary Rowlandson Describes the Food Eaten by the Algonquin Who Held Her Captive in 1675 and 1676An Indentured Servant in Virginia Begs His Parents for Food, 1623; 3 - Developing a National Cuisine; Cotton Mather Describes Religious Fasting, 1683; Changing Fireplace Technology; Sarah Kemble Knight Describes Dining During a 1704 Journey from Boston to New Haven; Cartoon Depicting Colonial Response to the British Tax on Tea, 1774; New York Coffeehouse, 1797; Excerpts from the First American Cookbook"]
[{"$nulls":4},"Benjamin Franklin Gives Advice about Eating and Drinking in Poor Richard's AlmanackThomas Jefferson Requests American Food while Living in France; Kitchen Inventory at Monticello Created by James Hemings; In a Letter to James Monroe, James Madison Reacts to Diplomatic Scandal over Dining Etiquette; 4 - Nineteenth-Century Expansion; Lydia Maria Child Advises American Women, 1832; Memoir of a Wagon Train to California, 1849; Cowboys Eating on the Range; Song about John Chinaman, 1850s; Laguna Pueblo Women Grinding Corn; Rose Wilder Lane's Memoir of Life in the West, 1880s"]
[{"$nulls":4},"5 - Foodways during Enslavement and WarRecipes and Advice for Southern Cooks, 1824; Frederick Douglass Recalls Childhood Hunger, 1845; Harriet Jacobs's Memoir, 1861; Diary of a Soldier from Illinois, 1862; Bread Riot in Richmond, 1863; Lincoln Declares a Day of National Thanksgiving, 1863; Union Officers Dining in the Field, 1864; Recipes and Counsel for Southern Women after the War, 1867; 6 - Eating in an Age of Decadence and Empire; Criticism of Conspicuous Consumption, 1903; Dinner Party Etiquette in 1877; The Nation Magazine Comments on the \"Servant Problem\"; Dinner at Delmonico's"]
[{"$nulls":4},"Advice on How to Achieve the Ideal Body Type in the Nineteenth Century"]
[null,null,null,"Sommario/riassunto","<div>Jennifer Jensen Wallach is associate professor of history at the University of North Texas and the author or editor of four books, including <i>How America Eats: A Social History of U.S. Food and Culture</i>.<br><br>Lindsey R. Swindall is visiting assistant professor of history at Sam Houston State University and the author of three books including <i>The Path to the Greater, Freer, Truer World: Southern Civil Rights and Anticolonialism, 1937-1955</i>.</div>"]
[null,"3.","Record Nr.",null,"UNINA9910131917403321"]
[null,null,"Autore",null,"Étienne Guyon"]
[null,null,"Titolo",null,"L'École normale de l'an III Leçons de physique, de chimie, d'histoire naturelle : édition annotéee des cours de Haüy, Berthollet et Daubenton avec introductions, notes et annexes / / par Bernadette Bensaude-Vincent ... [et al.] ; sous la direction d'Étienne Guyon [[electronic resource]]"]
[null,null,"Pubbl/distr/stampa",null,"Paris, : Editions Rue d'Ulm, c2006"]
[null,null,"ISBN",null,"2-8218-2975-2"]
[{"$nulls":4},"2-8218-1844-0"]
[null,null,"Descrizione fisica",null,"1 online resource (645 p. ) : ill. ;"]
[null,null,"Soggetti",null,"Science - Study and teaching - France - History - 18th century"]
[{"$nulls":4},"Physical Sciences & Mathematics"]
[{"$nulls":4},"Sciences - General"]
[null,null,"Lingua di pubblicazione",null,"Francese"]
[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 (p. [627]-635) and index."]
[null,null,null,"Sommario/riassunto","Une École révolutionnaire à Paris sous la Révolution. Il survient parfois un moment de l’histoire où les scientifiques, tous domaines confondus, s’imposent dans un même mouvement de faire le point des connaissances acquises et de tracer les routes à suivre. C’est à un tel moment que nous convient les leçons de l’an III, professées au premier semestre de 1795, retranscrites par le soin de sténographes et aussitôt publiées. Dernière tentative désespérée - d’offrir à un seul cerveau une connaissance encyclopédique ordonnancée par la raison analytique, ces leçons s’interrompront lors des journées de Prairial qui mettront un point (provisoirement) final à l’expérience si riche de l’École normale. Leçons de physique, de chimie, d’histoire naturelle. Pour les cours de sciences expérimentales, on fit appel aux plus grands : Haüy le physicien cristallographe, Berthollet le médecin chimiste, Daubenton le naturaliste anatomiste. En voici enfin la riche édition critique, qui apporte un éclairage original sur ces sciences dans une période charnière et décisive. Faisant suite à la publication des leçons de mathématiques et de sciences humaines, ce troisième volume sera suivi par celui des cours de littérature et par un volume d’introduction historique générale sur l’institution de l’École normale de l’an III - l’"]
[{"$nulls":4},"ensemble constituant, à l’instar de l’Encyclopédie mais dans un esprit différent, un témoignage unique sur l’état du savoir à la fin du siècle des Lumières."]