L Italia Dei Formaggi
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L Italia Dei Formaggi
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Author : Luigi Cremona
language : it
Publisher: Touring Editore
Release Date : 2002
L Italia Dei Formaggi written by Luigi Cremona and has been published by Touring Editore this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Cooking categories.
The Oxford Companion To Cheese
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Author :
language : en
Publisher: Oxford University Press
Release Date : 2016-10-25
The Oxford Companion To Cheese written by and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-25 with Cooking categories.
Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
Recollections Of France
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Author : Sarah Blowen
language : en
Publisher: Berghahn Books
Release Date : 2001-12-01
Recollections Of France written by Sarah Blowen and has been published by Berghahn Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-12-01 with Social Science categories.
Since the 1980s, France has experienced a vigorous revival of interest in its past and cultural heritage. This has been expressed as part of a movement of remembering through museums and festivals as well as via elaborate commemorations, most notably those held to celebrate the bi-centenary of the Revolution in 1989 and can be interpreted as part of a re-examinaton of what it means to be French in the context of ongoing Europeanization. This study brings together scholars from multidisciplinary backgrounds and engages them in debate with professionals from France, who are working in the fields of museology, heritage and cultural production. Addressing subjects such as war and memory, gastronomy and regional identity, maritime culture and urban societies, they throw fresh light on the process by which France has been conceptualized and packaged as a cultural object.
L Italia Dei Formaggi Doc
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Author : Unlat-Insor
language : it
Publisher: Franco Angeli
Release Date : 1992
L Italia Dei Formaggi Doc written by Unlat-Insor and has been published by Franco Angeli this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Business & Economics categories.
Formaggi D Italia Guida Alla Scoperta E Alla Conoscenza 293 Tipologie Tradizionali
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Author : Roberto Rubino
language : en
Publisher: Slow Food
Release Date : 2005
Formaggi D Italia Guida Alla Scoperta E Alla Conoscenza 293 Tipologie Tradizionali written by Roberto Rubino and has been published by Slow Food this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Cooking categories.
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.
The Cheeses Of Italy Science And Technology
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Author : Marco Gobbetti
language : en
Publisher: Springer
Release Date : 2018-05-28
The Cheeses Of Italy Science And Technology written by Marco Gobbetti and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05-28 with Technology & Engineering categories.
The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also included, covering the main general aspects. An overall classification of Italian cheeses will follow, aiming to categorize all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book will include descriptions cheese making traits which are unique to Italian cheese biotechnology. In particular, the milk chemical composition, the use whey or milk natural starters, some technology options (e.g., curd cooking), the microbiota composition and metabolism during curd ripening, especially for cheese made with raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, will be described. The last part of the book will consider a detailed description of the biotechnology for the manufacture of the most traditional and popular cheeses worldwide.
L Italia Dei Salumi
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Author : Giovanni Ballarini
language : it
Publisher: Touring Editore
Release Date : 2003
L Italia Dei Salumi written by Giovanni Ballarini and has been published by Touring Editore this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Cooking categories.
L Italiano Si Impara In Due
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Author : Marco Barsacchi
language : en
Publisher: University of Toronto Press
Release Date : 1993-01-01
L Italiano Si Impara In Due written by Marco Barsacchi and has been published by University of Toronto Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993-01-01 with Foreign Language Study categories.
In L'italiano si impara in due students work in pairs. The situations and contexts are typical of Italian society, combining topics of interest to contemporary Italian youth with traditional elements of Italian culture.
Italia Civilta E Cultura
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Author : Paola Lorenzi
language : en
Publisher: University Press of America
Release Date : 2009-03-16
Italia Civilta E Cultura written by Paola Lorenzi and has been published by University Press of America this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-03-16 with Foreign Language Study categories.
Italia: Civilta e Cultura offers a comprehensive description of historical and cultural development on the Italian peninsula. This project was developed to provide students and professors with a flexible and easy-to-read reference book about Italian civilization and cultural studies, also appropriate for cinema and Italian literature classes. This text is intended for students pursuing a minor or a major in Italian studies and serves as an important learning tool with its all-inclusive vision of Italy. Each chapter includes thematic itineraries to promote active class discussion and textual comprehension check-questions to guide students through the reading and understanding of the subject matter.
L Italia Dei Notabili 1861 1900
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Author : Indro Montanelli
language : it
Publisher: Bur
Release Date : 2013-06-14
L Italia Dei Notabili 1861 1900 written by Indro Montanelli and has been published by Bur this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-14 with History categories.
Dopo il tumultuoso periodo del Risorgimento e dell'unificazione si aprono anni fondamentali per la costruzione dello Stato e gravidi di conseguenze sul suo sviluppo. I moderati hanno fatto l'Italia e l'hanno guidata nei suoi primi passi, avviando però una gestione da cui le grandi masse sono escluse; un "feudo di classe", per usare le parole dell'autore. Nelle prime elezioni nazionali - svolte nel gennaio 1861, mentre ancora al Sud resistono piazzeforti borboniche - il partito moderato trionfa, ma a dargli il successo è una minoranza della popolazione; il diritto di voto riguarda soltanto il due per cento dei cittadini, e in molti seguono l'invito all'astensione predicato dai parroci. Su questa base ristretta, prima la Destra e poi la Sinistra storiche, tentano di affrontare le grandi questioni che gravano sul Paese: l'assetto amministrativo, l'istruzione, il rapporto con la Chiesa, il brigantaggio, la crisi agricola, i primi grandi appalti e i lavori pubblici, lo scandalo della Banca Romana, la guerra d'Africa e le sconfitte di Dogali e Adua Anni difficili, in cui già si avvertono le avvisaglie di una crisi violenta. Un quadro sociale, politico ed economico nel quale spiccano, come sempre, le grandi personalità che hanno fatto la storia: Di Rudinì, Depretis, Ricasoli, Giolitti e, troneggiante su tutti, l'imponente figura del conte di Cavour. Montanelli, con competenza e maestria, ci regala l'affresco di un periodo che preannuncia molti aspetti dell'Italia contemporanea.