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Author: Regione Lombardia
Publisher: Regione Lombardia
ISBN:
Category :
Languages : en
Pages : 576
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Book Description
Questo Atlante contiene più di 260 schede di prodotti tipici e tradizionali della Lombardia. Aggiornato al 2015.
Author: Regione Lombardia
Publisher: Regione Lombardia
ISBN:
Category :
Languages : en
Pages : 576
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Book Description
Questo Atlante contiene più di 260 schede di prodotti tipici e tradizionali della Lombardia. Aggiornato al 2015.
Author:
Publisher:
ISBN:
Category : Cultural property
Languages : en
Pages : 428
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Book Description
Author: Roberto Rubino
Publisher: Slow Food
ISBN:
Category : Cooking
Languages : en
Pages : 512
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Book Description
Meticulously researched and compiled by expert food writers of the international Slow Food movement, Italian Cheese was first published in 2001. This new edition of the book is 45 percent larger than the original and now profiles 290 distinct styles of traditional cheese. Organized by region, the book covers a wide range of typical Italian cheeses. Readers will discover not only familiar favorites like Parmigiano Reggiano and Grana Padano, but less well known styles like the nutty Taleggio, a washed-rind cheese from Lombardy that has been made in the Valsassina foothills since the 9th century. Or Caciocavallo from southern Italy, with its distinctive purselike shape. Entries describe how these traditional products are made and give readers a context for understanding the time-honored farming and cheesemaking practices that are rooted in the Italian landscape and culture. Attractive color photographs accompany each description and illustrate each type of cheese.
Author: Grazia Calabrò
Publisher: FrancoAngeli
ISBN: 8856874679
Category : Business & Economics
Languages : en
Pages : 490
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Book Description
365.906
Author: Giovanni Galizzi
Publisher: Springer Science & Business Media
ISBN: 3642500013
Category : Science
Languages : en
Pages : 399
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Book Description
Giovanni Galizzi and Luciano Venturini The food industry has been characterized by several and profound changes in its structure and competitive environment in the last decades. Although it is not a research-oriented industry, there is no arguing that technological change and particularly product innovations are crucial determinants of ftrms' performance and In recent years food manufacturers have accelerated the consumers' welfare. development of new products, by using new ingredients, processing and packaging techniques. Thus, food markets are increasingly characterized by competitive environments where relevant flows of innovative products, quality improvements and new technologies provide new consumption trends, food habits, market opportunities and ftrms' strategies. However, the issue of product innovation in the food industries has been rather neglected by economists. Few works have explicitly addressed this issue. After the pioneering book of Buzzell and Nourse (1967), one can count few contributes. Connor (1981) examined the empirical determinants of new food products introductions. Padberg and Westgren (1979) provided crucial insights about the nature of food innovation through their notions of consumer inertia, technological redundancy and incremental product innovation. Some case-studies provide useful empirical materials, but they are generally sparse.
Author: Società geografica italiana
Publisher:
ISBN:
Category : Geography
Languages : it
Pages : 486
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Book Description
Author: Patrizia Campo
Publisher:
ISBN:
Category : Cheese
Languages : it
Pages : 168
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Book Description
Author: Anna Milena Zivian
Publisher:
ISBN:
Category :
Languages : en
Pages : 520
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Book Description
Author: Serena Heckler
Publisher: Berghahn Books
ISBN: 085745613X
Category : Business & Economics
Languages : en
Pages : 307
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Book Description
In recent years, the field of study variously called local, indigenous or traditional environmental knowledge (TEK) has experienced a crisis brought about by the questioning of some of its basic assumptions. This has included reassessing notions that scientific methods can accurately elicit and describe TEK or that incorporating it into development projects will improve the physical, social or economic well-being of marginalized peoples. The contributors to this volume argue that to accurately and appropriately describe TEK, the historical and political forces that have shaped it, as well as people's day-to-day engagement with the landscape around them must be taken into account. TEK thus emerges, not as an easily translatable tool for development experts, but as a rich and complex element of contemporary lives that should be defined and managed by indigenous and local peoples themselves.
Author: M. E. Schwartz
Publisher: Noyes Data Corporation/Noyes Publications
ISBN:
Category : Cooking
Languages : en
Pages : 362
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Book Description
