{"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":43,"n_cols":5,"rows_kept":43,"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],[9,2,9,3],[11,2,11,3],[11,4,11,5],[12,2,12,3],[12,4,12,5],[13,2,13,3],[13,4,13,5],[14,2,14,3],[16,2,16,3],[17,2,17,3],[18,2,18,3],[19,2,19,3],[20,2,20,3],[22,2,22,3],[23,2,23,3],[27,2,27,3],[29,2,29,3],[29,4,29,5],[30,2,30,3],[30,4,30,5],[31,2,31,3],[32,2,32,3],[33,2,33,3],[34,2,34,3],[35,2,35,3],[37,2,37,3],[38,2,38,3],[39,2,39,3]],"flags":["formulas_cached_only"]}
[null,"1.","Record Nr.",null,"UNISA990000923060203316"]
[null,null,"Autore",null,"OLIVIERI, Mariarosaria"]
[null,null,"Titolo",null,"Tra libertà e solitudine : saggi sulla letteratura e giornalismo femminle : Matilde Serao, Sibilla Aleramo, Clotilde Margheri / Mariarosaria Olivieri"]
[null,null,"Pubbl/distr/stampa",null,"Roma : Edizioni dell'Ateneo, 1990"]
[null,null,"Descrizione fisica",null,"118 p. ; 23 cm"]
[null,null,"Collana",null,"Indagini e letture ; 13"]
[null,null,"Disciplina",null,"850.82"]
[null,null,"Collocazione",null,"VI.3.B. 1855(V C 1321)"]
[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,"UNINA9910818101103321"]
[null,null,"Autore",null,"Perullo Nicola <1970->"]
[null,null,"Titolo",null,"Taste as experience : the philosophy and aesthetics of food / / Nicola Perullo ; foreword by Massimo Montanari"]
[null,null,"Pubbl/distr/stampa",null,"New York : , : Columbia University Press, , 2016"]
[{"$nulls":4},"©2016"]
[null,null,"ISBN",null,"0-231-54142-2"]
[null,null,"Descrizione fisica",null,"1 online resource (177 p.)"]
[null,null,"Collana",null,"Arts and Traditions of the Table: Perspectives on Culinary History"]
[null,null,"Disciplina",null,"641.013"]
[null,null,"Soggetti",null,"Gastronomy"]
[{"$nulls":4},"Taste"]
[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,"Frontmatter -- Contents -- Preface to the American Edition -- Foreword / Montanari, Massimo -- Introduction: Children of a Lesser Sense? -- First Mode of Access -- Second Mode of Access -- Third Mode of Access -- The Wisdom of Taste, the Taste of Wisdom -- Notes -- References -- Index -- Backmatter"]
[null,null,null,"Sommario/riassunto","Taste as Experience puts the pleasure of food at the center of human experience. It shows how the sense of taste informs our preferences for and relationship to nature, pushes us toward ethical practices of consumption, and impresses upon us the importance of aesthetics. Eating is often dismissed as a necessary aspect of survival, and our personal enjoyment of food is considered a quirk. Nicola Perullo sees food as the only portion of the world we take in on a daily basis, constituting our first and most significant encounter with the earth. Perullo has long observed people's food practices and has listened to their food experiences. He draws on years of research to explain the complex meanings behind our food choices and the thinking that accompanies our gustatory actions. He also considers our indifference toward food as a force influencing us as much as engagement. For Perullo, taste is value and wisdom. It cannot be reduced to mere chemical or cultural factors but embodies the quality and quantity of our earthly experience."]
[null,"3.","Record Nr.",null,"UNISANNIOCFI0200675"]
[null,null,"Titolo",null,"Ambiente e azienda nel trattamento dei residui industriali : atti del Convegno / a cura di Ennio Forte"]
[null,null,"Pubbl/distr/stampa",null,"Padova, : CEDAM, 1990"]
[null,null,"ISBN",null,"8813170505"]
[null,null,"Descrizione fisica",null,"170 p. ; 24 cm"]
[null,null,"Disciplina",null,"628.54"]
[null,null,"Soggetti",null,"Rifiuti industriali - Trattamento"]
[{"$nulls":4},"CONGRESSI - NAPOLI - 1988"]
[null,null,"Collocazione",null,"POZZO LIB.ECON MON                8949"]
[null,null,"Lingua di pubblicazione",null,"Italiano"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Tenuto a Napoli nel 1988"]
[{"$nulls":4},"In testa al front.: Regione Campania, Assessorato ambiente ecologia e sanità; Università di Napoli, Facoltà di economia e commercio."]