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Twentieth Century Music Writers - A Hyperlist
How many composers, songwriters and lyricists wrote music in the twentieth century?? Who were they?? This first edition identifies more than 14,000 people who did so, and all are listed in this eBook alphabetically along with a hyperlink to their Wikipedia biographical data. Performers of blues, folk, jazz, rock & roll and R&B are included by default. PLEASE NOTE: THE HYPERLINKS IN THIS BOOK ONLY FUNCTION ON GOOGLE PLAY aka THE 'FLOWING' VERSION. The hyperlinks in this book DO NOT CURRENTLY FUNCTION on the GOOGLE BOOKS ' FIXED' version.
Nutritionism
Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food—an approach that has dominated nutrition science, dietary advice, and food marketing. Scrinis argues this ideology has narrowed and in some cases distorted our appreciation of food quality, such that even highly processed foods may be perceived as healthful depending on their content of "good" or "bad" nutrients. Investigating the butter versus margarine debate, the battle between low-fat, low-carb, and other weight-loss diets, and the food industry's strategic promotion of nutritionally enhan...
Clitics, Pronouns and Movement
The introduction to this volume by Anders Holmberg provides a reflection on movement in the light of recent developments in Minimalist theory. His discussion of the theories of category versus feature movement in terms of displacement and copying, provides the background for 12 papers dealing with clitics, pronouns and movement in variety of language families. Articles on Romance include papers on the genitive clitic in Andean Spanish, proclitic groups and word order in Caribbean Spanish, overt pronouns and empty categories in Brazilian Portuguese, the clitic en in Catalan, and clitic doubling in Romanian. Papers on Germanic discuss movement of verbal complements in Dutch and German, analyses of English finite auxiliaries in syntax and phonology, and complementizers in dialects of German in a reiterative syntax analysis. Other articles deal with object shift in Serbo-Croatian, operator-bound clitics in Niuean, a serial verb analysis of the ba construction in Mandarin Chinese, and experiencer verbs in Japanese.
Dynamics of National Identity and Transnational Identities in the Process of European Integration
This collection was inspired by the international conference "Dynamics of National Identity and Transnational Identities in the Process of European Integration", organized by the Balkan Ethnology Department of the Ethnographic Institute and Museum at the Bulgarian Academy of Sciences and realized as project of the European Commission Jean Monnet Action Program for the support of Study and Research Centers. The book opens a debate on the changing notions of identity in the region of Central and Eastern Europe on the base of analysis of social developments influenced by EU accession and EU integration process. The most important aspect is the analysis of processes of breaking up the borders of...
1st Galapagos Soft Matter Conference - Research Topic
The 1st Galapagos Soft Matter Conference welcomes outstanding researchers from all around the world to share advances about soft matter. It will be held in San Cristobal, Galapagos, Ecuador from 17th to 21st of July 2023. This Research Topic will feature selected contributions from the invited speakers of the inaugural 1st Galapagos Soft Matter Conference. The Research Topic will include contributions from invited speakers discussing the latest advances on Cellular and Biomedical, Biomaterials, Food, Polymers, Colloids and Interfaces and all other aspects of Soft Matter in general.
Food Materials Science
Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.
Chemistry for Cooks
A fun approach to teaching science that uses cooking to demonstrate principles of chemistry for undergraduate students who are not science majors, high school students, culinary students, and home cooks. How does an armload of groceries turn into a culinary masterpiece? In this highly accessible and informative text, Sandra C. Greer takes students into the kitchen to show how chemistry—with a dash of biology and physics—explains what happens when we cook. Chemistry for Cooks provides all the background material necessary for nonscientists to understand essential chemical processes and to see cooking as an enjoyable application of science. Greer uses a variety of practical examples, inclu...
Italian Identity in the Kitchen, or Food and the Nation
Massimo Montanari draws readers into the far-flung story of how local and global influences came to flavor Italian identity. The fusion of ancient Roman cuisine—which consisted of bread, wine, and olives—with the barbarian diet—rooted in bread, milk, and meat—first formed the basics of modern eating across Europe. From there, Montanari highlights the importance of the Italian city in the development of gastronomic taste in the Middle Ages, the role of Arab traders in positioning the country as the supreme producers of pasta, and the nation's healthful contribution of vegetables to the fifteenth-century European diet. Italy became a receiving country with the discovery of the New World, absorbing corn, potatoes, and tomatoes into its national cuisine. As disaster dispersed Italians in the nineteenth century, new immigrant stereotypes portraying Italians as "macaroni eaters" spread. However, two world wars and globalization renewed the perception of Italy and its culture as unique in the world, and the production of food constitutes an important part of that uniqueness.
Let the Meatballs Rest, and Other Stories about Food and Culture
Let the Meatballs Rest: And Other Stories About Food and Culture (Arts & Traditions of the Table: Perspectives on Culinary History)
