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[null,"1.","Record Nr.",null,"UNISALENTO991003968679707536"]
[null,null,"Autore",null,"Lösche, Peter"]
[null,null,"Titolo",null,"Anarchismus / Peter Lösche"]
[null,null,"Pubbl/distr/stampa",null,"Darmstadt : Wissenschaftliche Buchgesellschaft, 1977"]
[null,null,"Descrizione fisica",null,"X, 169 p. ; 19 cm"]
[null,null,"Collana",null,"Erträge der Forschung ; 66"]
[null,null,"Disciplina",null,"320.57"]
[null,null,"Soggetti",null,"Anarchismo"]
[null,null,"Lingua di pubblicazione",null,"Tedesco"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"2.","Record Nr.",null,"UNISALENTO991003091909707536"]
[null,null,"Autore",null,"Riché, Pierre"]
[null,null,"Titolo",null,"Gerbert d'Aurillac, le pape de l'an mil / Pierre Riché"]
[null,null,"Pubbl/distr/stampa",null,"[Paris] : Fayard, c1987"]
[null,null,"ISBN",null,"2213019584"]
[null,null,"Descrizione fisica",null,"332 p. : ill., geneal. tables, maps ; 22 cm."]
[null,null,"Soggetti",null,"Papi - Biografie"]
[{"$nulls":4},"Storia della Chiesa"]
[{"$nulls":4},"Sylvester II, Pope, ca. 945-1003"]
[null,null,"Lingua di pubblicazione",null,"Francese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"3.","Record Nr.",null,"UNINA9910955324603321"]
[null,null,"Autore",null,"Allen John S (John Scott), <1961->"]
[null,null,"Titolo",null,"The omnivorous mind : our evolving relationship with food / / John S. Allen"]
[null,null,"Pubbl/distr/stampa",null,"Cambridge, Mass., : Harvard University Press, 2012"]
[null,null,"ISBN",null,"9780674055728"]
[{"$nulls":4},"0674055721"]
[{"$nulls":4},"9780674069879"]
[{"$nulls":4},"0674069870"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (319 p. ) : ill"]
[null,null,"Disciplina",null,"616.85/26"]
[null,null,"Soggetti",null,"Brain - Evolution"]
[{"$nulls":4},"Cognition"]
[{"$nulls":4},"Diet - Psychological aspects"]
[{"$nulls":4},"Food habits - Psychological aspects"]
[{"$nulls":4},"Food - Psychological aspects"]
[{"$nulls":4},"Human evolution"]
[{"$nulls":4},"Nutrition - Psychological aspects"]
[{"$nulls":4},"Omnivores"]
[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","Formerly CIP."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Frontmatter -- CONTENTS -- INTRODUCTION -- 1. CRISPY -- 2. THE TWO-LEGGED, LARGE-BRAINED, SMALL-FACED, SUPEROMNIVOROUS APE -- 3. FOOD AND THE SENSUOUS BRAIN -- 4. EATING MORE, EATING LESS -- 5. MEMORIES OF FOOD AND EATING -- 6. CATEGORIES: GOOD FOOD, BAD FOOD, YES FOOD, NO FOOD -- 7. FOOD AND THE CREATIVE JOURNEY -- 8. THEORY OF MIND, THEORY OF FOOD? -- NOTES -- ACKNOWLEDGMENTS -- INDEX"]
[null,null,null,"Sommario/riassunto","In this gustatory tour of human history, John S. Allen demonstrates that the everyday activity of eating offers deep insights into human beings' biological and cultural heritage. We humans eat a wide array of plants and animals, but unlike other omnivores we eat with our minds as much as our stomachs. This thoughtful relationship with food is part of what makes us a unique species, and makes culinary cultures diverse. Not even our closest primate relatives think about food in the way Homo sapiens does. We are superomnivores whose palates reflect the "]
[{"$nulls":4},"natural history of our species. Drawing on the work of food historians and chefs, anthropologists and neuroscientists, Allen starts out with the diets of our earliest ancestors, explores cooking's role in our evolving brain, and moves on to the preoccupations of contemporary foodies. The Omnivorous Mind delivers insights into food aversions and cravings, our compulsive need to label foods as good or bad, dietary deviation from \"healthy\" food pyramids, and cross-cultural attitudes toward eating (with the French, bien sûr, exemplifying the pursuit of gastronomic pleasure).To explain, for example, the worldwide popularity of crispy foods, Allen considers first the food habits of our insect-eating relatives. He also suggests that the sound of crunch may stave off dietary boredom by adding variety to sensory experience. Or perhaps fried foods, which we think of as bad for us, interject a frisson of illicit pleasure. When it comes to eating, Allen shows, there's no one way to account for taste."]
[null,"4.","Record Nr.",null,"UNINA9911019715303321"]
[null,null,"Titolo",null,"3D object processing : compression, indexing and watermarking / / edited by Jean-Luc Dugelay, Atilla Baskurt, Mohamed Daoudi"]
[null,null,"Pubbl/distr/stampa",null,"Chichester, England ; ; Hoboken, NJ, : J. Wiley & Sons, c2008"]
[null,null,"ISBN",null,"9786611837167"]
[{"$nulls":4},"9780470510773"]
[{"$nulls":4},"0470510773"]
[{"$nulls":4},"9781281837165"]
[{"$nulls":4},"1281837164"]
[{"$nulls":4},"9780470510780"]
[{"$nulls":4},"0470510781"]
[null,null,"Descrizione fisica",null,"1 online resource (212 p.)"]
[null,null,"Disciplina",null,"621.36/7"]
[null,null,"Soggetti",null,"Digital images - Watermarking"]
[{"$nulls":4},"Image compression"]
[{"$nulls":4},"Image processing - Digital techniques"]
[{"$nulls":4},"Three-dimensional imaging"]
[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,"3D Object Processing; Contents; About the Contributors; Introduction; 1 Basic Background in 3D Object Processing; 1.1 3D Representation and Models; 1.2 3D Data Source; 1.3 3D Quality Concepts; 1.4 Summary; References; 2 3D Compression; 2.1 Introduction; 2.2 Basic Review of 2D Compression; 2.3 Coding and Scalability Basis; 2.4 Direct 3D Compression; 2.5 Compression Based on Approximation; 2.6 Normative Aspect: MPEG-4; 2.7 Conclusion; 2.8 Summary; 2.9 Questions and Problems; References; 3 3D Indexing and Retrieval; 3.1 Introduction; 3.2 Statistical Shape Retrieval; 3.3 Structural Approaches"]
[{"$nulls":4},"3.4 Transform-based Approaches: Spin Images3.5 View-based Approach; 3.6 Normative Aspect: MPEG-7; 3.7 Summary; References; 4 3D Object Watermarking; 4.1 Introduction; 4.2 Basic Review of Watermarking; 4.3 Watermarking Principles Applied to 3D Objects; 4.4 A Guided Tour of 3D Watermarking Algorithms; 4.5 Concluding Remarks; 4.6 Summary; 4.7 Questions and Problems; References; Conclusion; Index"]
[null,null,null,"Sommario/riassunto","The arrival, and continuing evolution, of high quality 3D objects has been made possible by recent progress in 3D scanner acquisition and 3D graphics rendering.    With this increasing quality comes a corresponding increase in the size and complexity of the data files and the necessity for advances in compression techniques. Effective indexing to facilitate the retrieval of the 3D data is then required to efficiently store, search and recapture the objects that have been compressed. The application of 3D images in fields such as communications, medicine and the military also calls for copyrigh"]