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South Tyrol
South Tyrol, a region in the heart of the Alps about half the size of Connecticut, brings into sharp focus an important part of twentieth-century history. Tyrol, a province that had been part of Austria for over 500 years and was almost totally German-speaking, was split in two after World War I and the southern part awarded to Italy as "spoils of war." The first phase to follow after the split of Tyrol was systematic subjection by the Italian Fascists of what had been a regional majority in South Tyrol, but was now a minority within Italy. In a second phase, to gain an Italian majority, the country was settled with Italians from the south, who had a totally different mentality from the Ital...
Larentinae I
In this volume 268 species of the Larentinae are covered. Many of the genera have caused serious problems in identification, but based on the larger number of specimens illustrated on the 25 colour plates, the species can now be identified much more easily. In additional black and white photos for species which are difficult to identify, differential characters are pointed out with arrows. As in the previously published volumes 1,2 and 4, maps with the European distribution are given with dots for verified specimens. There are photographs of male and female genitalia of all species and this volume also contains a systematic catalogue of the European species including those of the neighbouring regions of North Africa, Macaronesia, Turkey and the Middle East. This is the first volume including genetic information from DNA barcoding which proved to be a useful, additional tool in identification, taxonomy and species delimitation.
The Italian Food Guide
Each one of Italy's 20 regions has its own unique culinary traditions that reflect the country's varied landscape and local food products and wines. From the five-star restaurants of Rome and Milan, to the off-the-beaten-track "trattoria" in the heart of the Tuscan countryside, Italy's greatest food travel experts, The Touring Club of Italy, bring you the best of the Italian cuisine. Book jacket.
The
Gathers traditional Italian recipes for appetizers, pasta, rice, beans, soup, poultry, meat, fish, pizza, breads, and desserts.
Design from the Alps 1920-2020
Over centuries, the transnational Alpine region Tyrol-South Tyrol-Trentino (Alto Adige) has developed along ancient trade routes between Germany and Austria on one and northern Italy on the other side of the Alps. Similar to the region's modern and contemporary architecture, its product design is in many cases rooted in a rich local tradition of craftsmanship. Yet since the 1920s, this multilingual region has also proven its remarkable openness to European modernism's most progressive movements and become an unexpected laboratory for technical and formal exploration in the middle of the continent. 'Design from the Alps', published to coincide with an exhibition at museum Kunst Meran in autum...
Italy
From Mantua's Pallazo Ducale to the precipitous coves of the Tyrrhenian coast, this book guides the independent-minded traveler through one of the most adored countries in the world. of color photos. 82 maps.
The Wines of Italy
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A Companion to Roman Italy
A Companion to Roman Italy investigates the impact of Rome in all its forms—political, cultural, social, and economic—upon Italy’s various regions, as well as the extent to which unification occurred as Rome became the capital of Italy. The collection presents new archaeological data relating to the sites of Roman Italy Contributions discuss new theories of how to understand cultural change in the Italian peninsula Combines detailed case-studies of particular sites with wider-ranging thematic chapters Leading contributors not only make accessible the most recent work on Roman Italy, but also offer fresh insight on long standing debates
