Pane Quotidiano Storia Industria Ricette Per L Autoproduzione
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Bread
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Author : Cesare Manetti
language : en
Publisher: Sapienza Università Editrice
Release Date : 2017-05-01
Bread written by Cesare Manetti and has been published by Sapienza Università Editrice this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-01 with Cooking categories.
Bread contains human knowledge: from knowledge concerning fertility of the land to farming methods harvesting, and seed processing, not to mention the different possibilities of consumption of cereals and the different ways in which they are cooked. In bread, we find all those components: the transformation of the natural landscape, technological and economic development which over the centuries have led to the building of a social organization, with a precise division and distribution of tasks and roles.
Food
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Author : Francesco Zanot
language : en
Publisher:
Release Date : 2021
Food written by Francesco Zanot and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Photography categories.
Let The Meatballs Rest And Other Stories About Food And Culture
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Author : Massimo Montanari
language : en
Publisher: Columbia University Press
Release Date : 2012
Let The Meatballs Rest And Other Stories About Food And Culture written by Massimo Montanari and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Cooking categories.
Let the Meatballs Rest: And Other Stories About Food and Culture (Arts & Traditions of the Table: Perspectives on Culinary History)
Workers Participation In Industry
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Author : Michael Poole
language : en
Publisher: Routledge
Release Date : 2017-10-03
Workers Participation In Industry written by Michael Poole and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-03 with Business & Economics categories.
First published in 1975, Workers’ Participation in Industry provides a fresh perspective on a highly significant issue. Its principal argument is that developments in workers’ participation and control cannot be satisfactorily understood except by reference to broader questions concerning the exercise of power in industry and in society at large. The book’s approach is sociological and explanatory, and it is written for the general reader as well as for students and specialists on both sides of industry.
La Rivista Agricola Industriale Finanziaria Commerciale
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Author :
language : it
Publisher:
Release Date : 1925
La Rivista Agricola Industriale Finanziaria Commerciale written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1925 with categories.
Pantone Foodmood June 2018
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Author : Francesca Malerba
language : en
Publisher: Guido Tommasi Editore-Datanova
Release Date : 2018
Pantone Foodmood June 2018 written by Francesca Malerba and has been published by Guido Tommasi Editore-Datanova this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with Cooking categories.
A must-have for professionals from the world of designers, architects, graphics and publishing Green with envy; red-faced with embarrassment; in a blue mood; or in the pink: Color "speaks" well before words. And Pantone is the renowned authority on color and color communication, known to artists, designers, art directors, businesses and students around the world. Central to their understanding of color are the subtle cues that affect how we relate to our environment and each other. Now, in collaboration with Italy's premiere cookbook publisher, Pantone brings its expertise on the relationship between color and mood to the subject of food. Fifty-six step-by-step recipes are gathered around eight colors and their variations, including: Yellow (Tarte Citron); Magenta (Sea Bream Tartar with Rose Petals); Green (Savory Asparagus Tart); Blue (Salad with Borage Flowers); Purple (Fox Grape Pudding); Orange (Tandoori Chicken with Basmati Rice); Red (Round Meringue with Wild Strawberries); and Brown (Coffee Semifreddo). Each recipe collection is introduced with an essay by a Pantone color expert on that color's mood-food connection. And each recipe is styled to perfection and photographed in Pantone's full-color glory.
Science In The Kitchen And The Art Of Eating Well
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Author : Pellegrino Artusi
language : en
Publisher: University of Toronto Press
Release Date : 2003-12-27
Science In The Kitchen And The Art Of Eating Well written by Pellegrino Artusi 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 2003-12-27 with Cooking categories.
First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print. Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor – humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes. Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.
Coffee Sapiens
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Author : Adrià Ferran
language : en
Publisher: Phaidon Press
Release Date : 2019-06-05
Coffee Sapiens written by Adrià Ferran and has been published by Phaidon Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-06-05 with Cooking categories.
The ultimate guide to the world's most popular hot beverage - from Ferran Adrià's elBullifoundation and Lavazza In this all-encompassing encyclopedia, experts at the elBullifoundation, working alongside the world-leading coffee brand Lavazza, provide the answers to these questions and many more. This comprehensive and fascinating volume is perfectly positioned for culinary professionals, coffee aficionados, and all those who want to explore the world behind this vital element of our everyday lives. Readers will discover the history, consumption practices, production techniques, and myriad varieties of coffee, and gain an understanding of the coffee industry as a whole. This is the perfect companion for those who want to approach the worlds of coffee and gastronomy from a practical and intellectual point of view, either as a culinary professional or a curious coffee enthusiast.
Il Cibo Dell Altro
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Author : Marcella Filippa
language : it
Publisher: Edizioni Lavoro
Release Date : 2003
Il Cibo Dell Altro written by Marcella Filippa and has been published by Edizioni Lavoro this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Social Science categories.
Food Bites
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Author : Richard W Hartel
language : en
Publisher: Springer Science & Business Media
Release Date : 2009-03-01
Food Bites written by Richard W Hartel and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-03-01 with Technology & Engineering categories.
Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Professor Richard Hartel, professor of Food Engineering at UW-Madison, along with his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his weekly wisdom has now been collected into a single publication. With a huge and growing interest in the science of food, this treasure trove of knowledge and practical information, in 60 bite-sized chunks, is sure to be a bestseller.
