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SONETOS A DÚO
Este libro de factura e inspiración típicamente unedina es, en esencia, y pese a la diversidad de los materiales que conforman el corpus de la obra, un sencillo y nada pretencioso homenaje al soneto. Su estructura interna bien definida —y cuya regularidad formal no sólo permite las altas cumbres conquistadas por Petrarca o Garcilaso, sino el juego experimental de un Raymond Queneau—, ha seducido a sus autores. Un buen día nos pusimos de acuerdo en sacar a la luz, y al alimón, algunas composiciones poéticas que teníamos escondidas en el fondo del armario de nuestras creaciones. Nos movía, sin duda, el afán por pulsar las sonoridades rítmicas que permite el endecasílabo, ya sea en castellano o en catalán. Sus registros semánticos. Y ello porque ambos poetas amateurs estamos enamorados de los catorce versos que forman la —quizás—, más famosa y difícil composición que conocemos bajo el epígrafe de «soneto».
Gaceta de Madrid
None
Enological Repercussions of Non-Saccharomyces Species 2.0
The use of non-Saccharomyces yeast species is currently a biotechnology trend in enology for which they are being broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on grape varieties, helping to maintain the acidity, decrease the alcoholic degree, stabilize wine color, and increase freshness. In cool climates, some non-Saccharomyces can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-Saccharomyces yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins and, thereby, help in reducing applied SO2 levels.
Food, Feasting and Table Manners in the Late Middle Ages
This book offers a study of what and how people ate in the Iberian Peninsula between the twelfth and fifteenth centuries. It has long been recognized that Mediterranean cultures attach great importance to communal meals and food cooked with great refinement. However, whilst medieval feasting in England, France and Italy has been thoroughly studied, Spain and Portugal have both been somewhat neglected in this area of study. This volume analyses how medieval men of the Iberian Peninsula questioned themselves about different aspects deemed important in social feasting. It investigates the acquisition of table manners and rhetorical skills, the interaction between medicine and eating, and the presence of food in literature and religion. The book also shows how this shared society and culture, as well as their attitude towards food, connected them to a Western European tradition. The book will appeal to scholars and students alike interested in food and feasting from the perspectives of literature, history, language, art, religion and medicine, and to those interested in a social, cultural and literary overview of life in the Iberian Peninsula during the late Middle Ages.
