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Author:
Publisher: Italian Trade Commission
ISBN:
Category :
Languages : en
Pages : 164
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Book Description
Author:
Publisher: Italian Trade Commission
ISBN:
Category :
Languages : en
Pages : 164
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Book Description
Author: Fred Plotkin
Publisher:
ISBN: 9781856264471
Category : Cookery, Italian
Languages : en
Pages : 724
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Book Description
A gastronomic guide to Italy from country markets and wineries to city restaurants and cooking schools, and lessons on cheese making, wine, olive oil and balsamic vinegar. The guide covers over 504 places with a classic town selected from each region that best embodies the region's cuisine, information on over 800 eating places and over 40 recipes.
Author: Mark Robson
Publisher: Hodder Education
ISBN: 1510457550
Category : Study Aids
Languages : en
Pages : 318
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Book Description
Exam board: AQA; Pearson Edexcel; OCR Level: AS/A-level Subject: History First teaching: September 2015 First exams: Summer 2016 (AS); Summer 2017 (A-level) Put your trust in the textbook series that has given thousands of A-level History students deeper knowledge and better grades for over 30 years. Updated to meet the demands of today's A-level specifications, this new generation of Access to History titles includes accurate exam guidance based on examiners' reports, free online activity worksheets and contextual information that underpins students' understanding of the period. - Develop strong historical knowledge: in-depth analysis of each topic is both authoritative and accessible - Build historical skills and understanding: downloadable activity worksheets can be used independently by students or edited by teachers for classwork and homework - Learn, remember and connect important events and people: an introduction to the period, summary diagrams, timelines and links to additional online resources support lessons, revision and coursework - Achieve exam success: practical advice matched to the requirements of your A-level specification incorporates the lessons learnt from previous exams - Engage with sources, interpretations and the latest historical research: students will evaluate a rich collection of visual and written materials, plus key debates that examine the views of different historians
Author: Fodor's
Publisher:
ISBN: 9780676901788
Category : Travel
Languages : en
Pages : 292
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Book Description
"Alentejo Blue is the story of the Portuguese village of Mamarrosa, told through the lives of those who live there and those who are passing through - men and women, children and old people, locals, tourists and expatriates." "For some, such as Teresa, a beautiful, dreamy village girl, it is a place from which to escape; for others - the dysfunctional Potts family - it is a way of running from trouble (but not eluding it). Vasco, a cafe owner who has never recovered from the death of his American wife, clings to a notion that his years in the USA make him superior to the other villagers. One English tourist makes Mamarrosa the subject of her fantasy of a new life, while for her compatriots, a young engaged couple, Mamarrosa is where their dreams finally fall apart." "At the book's opening an old man reflects on his long and troubled life in this beautiful and seemingly tranquil setting, and anticipates the return of Marco Afonso Rodrigues, the prodigal son of the village and a symbol of this now fast-changing world. The homecoming is the subject of continuing speculation, and when Marco Afonso Rodrigues does finally appear, villagers, tourists and expatriates are brought together and their jealousies, passions and disappointments must inevitably collide."--BOOK JACKET.
Author: Jane Stephenson
Publisher: The Experiment
ISBN: 1615198121
Category : Health & Fitness
Languages : en
Pages : 178
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Book Description
"An easy-reference guide to the nutritional data for over 4,500 foods, including information on setting nutrition goals and maintaining a balanced diet"--
Author: Fodor's Travel Publications, Inc.
Publisher: Fodors Travel Publications
ISBN: 0876371381
Category : Travel
Languages : en
Pages : 321
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Book Description
The colorful guide that brings Rome to life • PHOTOS by the hundred • 54 pages of COLOR MAPS • REVIEWS of sights, restaurants, hotels, and shops, grouped by region for easy navigation • PRACTICAL INFORMATION in every listing • WALKING and DRIVING tours • Cool INSIDER TIPS • “BEST OF” lists that make itinerary planning a snap
Author: Suzanne Nielsen
Publisher: Springer Science & Business Media
ISBN: 9780306474958
Category : Technology & Engineering
Languages : en
Pages : 584
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Book Description
This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors.
Author: Dinesh Singh
Publisher: CRC Press
ISBN: 100038912X
Category : Medical
Languages : en
Pages : 454
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Book Description
Presents the most recent developments in the field of postharvest handling technologies and diseases in a single volume. Includes postharvest diseases of cut flowers, fruits, vegetables, and tubers crops. Appropriate for students, researchers and professionals. Written by experts which can be used as a reference resource.
Author: Jürgen Martschukat
Publisher: Bloomsbury Publishing
ISBN: 1474298753
Category : Social Science
Languages : en
Pages : 273
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Book Description
Grounded in the work of Roland Barthes, Bruno Latour, Pierre Bourdieu, and Michel Foucault, this exciting book uses food as a lens to examine agency and the political, economic, social, and cultural power which underlies every choice of food and every act of eating. The book is divided into three parts - National Characters; Anthropological Situations; Health – with each of the eight chapters exploring the power of food as well as the power relationships reflected and refracted through food. Featuring contributions from historians, sociologists, anthropologists, and cultural studies scholars from around the world, the book offers case studies of a diverse range -from German cuisine and ethnicity in San Francisco after the Gold Rush, through Italian cuisine in Japan, to 'ultragreasy bureks' and teenage fast food consumption in Slovenia. By directly engaging with questions of agency and power, the book pushes the field of food studies in new directions. An important read for students and researchers in food studies, food history, anthropology of food, and sociology of food.
Author: John F. Mariani
Publisher: Macmillan + ORM
ISBN: 0230112412
Category : Cooking
Languages : en
Pages : 415
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Book Description
Not so long ago, Italian food was regarded as a poor man's gruel-little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession. The book begins with the Greek, Roman, and Middle Eastern culinary traditions before the boot-shaped peninsula was even called "Italy," then takes readers on a journey through Europe and across the ocean to America alongside the poor but hopeful Italian immigrants who slowly but surely won over the hearts and minds of Americans by way of their stomachs. Featuring evil villains such as the Atkins diet and French chefs, this is a rollicking tale of how Italian cuisine rose to its place as the most beloved fare in the world, through the lives of the people who led the charge. With savory anecdotes from these top chefs and restaurateurs: - Mario Batali - Danny Meyer - Tony Mantuano - Michael Chiarello - Giada de Laurentiis - Giuseppe Cipriani - Nigella Lawson And the trials and triumphs of these restaurants: - Da Silvano - Spiaggia - Bottega - Union Square Cafe - Maialino - Rao's - Babbo - Il Cantinori
