Download or read book Fisiologia Del Gusto written by J.A AUTOR BRILLAT SAVARIN and published by . This book was released on 2005 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nueva fisiolog a del gusto written by Jean-Marie Amat and published by . This book was released on 2003-01 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fisiologia del gusto written by Brillat-Savarin and published by . This book was released on 1932 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book La fisiolog a del gusto en la era de la comida r pida y la globalizaci n written by Jean-Pierre Delacroix and published by Bremen University Press. This book was released on 2024-04-21 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 200 años después de la publicación de la famosa obra seminal de Jean Anthelme Brillat-Savarin "La fisiología del gusto", ha llegado el momento de volver a tratar el tema. Los alimentos, y por tanto el sabor, han evolucionado. ¿Cadenas de hamburguesas? ¿Picadillo vegano? ¿Glutamato? ¿Congelados? ¿Comidas para microondas? ¿Refrescos? ¿Fideos instantáneos? ¿Edulcorantes artificiales? ¿La fruta de la pasión, el mangostán y mucho más? ¿Que las vacas emiten grandes cantidades de flatulencias y contribuyen así al cambio climático? Todo esto sería nuevo para Brillat-Savarin. A partir de una detallada introducción a las bases fisiológicas del gusto, el autor explora cómo nuestros sentidos trabajan juntos para descodificar el complejo mundo de los sabores y cómo evolucionan constantemente. El libro también arroja luz sobre cómo factores psicológicos como las expectativas y las experiencias influyen de forma duradera en nuestra percepción del sabor. Se presta especial atención a las cambiantes influencias culturales que muestran las diferencias en la forma de entender y apreciar el sabor en las distintas partes del mundo. En un momento en que las cocinas globales y locales se fusionan cada vez más, estos conocimientos son de un valor incalculable. Con los recientes avances tecnológicos en la industria alimentaria, también está cambiando nuestro enfoque de las experiencias gustativas. El libro explora cómo estas innovaciones no sólo están transformando nuestros hábitos alimentarios, sino que también están creando nuevas formas de entender y disfrutar el sabor. Las secciones sobre nutrición y sabor y el arte moderno de la gastronomía ofrecen ejemplos prácticos de cómo la teoría se está traduciendo en una práctica deliciosa y cómo la sostenibilidad está cobrando cada vez más protagonismo. Este libro es una guía indispensable para cualquier persona interesada en la ciencia del sabor, la ciencia de la nutrición, la gastronomía o simplemente el amplio espectro de las delicias culinarias y su evolución.
Download or read book Fisiologia del gusto written by Jean Anthelme Brillat-Savarin and published by . This book was released on 2002 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fisiologia del gusto written by Jean Anthelme Brillat-Savarin and published by . This book was released on 1944 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Catalogue of Scientific Papers 1800 1900 ser 4 1884 1900 written by Royal Society (Great Britain) and published by . This book was released on 1918 with total page 1078 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Catalogue of Scientific Papers written by Royal Society (Great Britain) and published by . This book was released on 1870 with total page 1022 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Intersected Identities written by Erica Segre and published by Berghahn Books. This book was released on 2007-05-01 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: There has always been an important visual element to the construction and questioning of national identity in post-Independence Mexico, though one that has not always been given its due, outside of the celebrated and much-studied muralists. Ranging from the early nineteenth century to the present – from the vogue for the picturesque, illustrated periodicals and the influential writings of Altamirano to a wealth of twentieth-century graphic artists, filmmakers and photographers – this book re-examines the complex variety of ways in which that visual element has operated. In particular, it looks at the ways in which discourses concerning ethnicity and cultural hybridity have been echoed and transformed in Mexican visual culture, resulting in fields of visual discourse which are eclectic and increasingly self-reflexive.
Download or read book New York Medical Journal written by and published by . This book was released on 1880 with total page 708 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Index Medicus written by and published by . This book was released on 1886 with total page 714 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Smell Taste and Allied Senses in the Vertebrates written by George Howard Parker and published by . This book was released on 1912 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Medieval Tastes written by Massimo Montanari and published by Columbia University Press. This book was released on 2015-03-24 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. Montanari returns to the prestigious Salerno school of medicine, the "mother of all medical schools," to plot the theory of food that took shape in the twelfth century. He reviews the influence of the Near Eastern spice routes, which introduced new flavors and cooking techniques to European kitchens, and reads Europe's earliest cookbooks, which took cues from old Roman practices that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; the transition to more advanced cooking tools and formal dining implements; the controversy over cooking with oil, lard, or butter; dietary regimens; and the consumption and cultural meaning of water and wine. As people became more cognizant of their physicality, individuality, and place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition.
Download or read book ETHICS AND CORPOREITY FROM A PHENOMENOLOGICAL PERSPECTIVE written by EVERALDO CESCON and published by Babelcube Inc.. This book was released on 2021-12-21 with total page 335 pages. Available in PDF, EPUB and Kindle. Book excerpt: The approach to the theme of the body within the framework of phenomenology is developed in 20th century France. Despite the evident Cartesianism, it is there that the principles of a phenomenology of the body are configured, in the confluence between the phenomenological tradition and the philosophy of existence. The systematic development of the phenomenology of the body, which takes centered reflection on the corporeal existence and the incarnated subject, corresponds, among others, to Gabriel Marcel, Jean-Paul Sartre, Maurice Merleau-Ponty and Bernhard Waldenfels. The phenomenology of the body opens a new horizon to understand the corporeal dimension of human existence and offers a new philosophical view of the body, while the body is not only an observable reality as an object, but it is a dimension of the being itself, as, according to Merleau-Ponty, from the phenomenology of “corporeal existence”, the body is the “medium” of our “being-in-the-world”. That is precisely why it can be radically said that “being-in-the-world” (Heidegger) is primarily a “corporal-being-in-the-world" (Waldenfels). This implies “belonging to the world”, being “implicated” in the world through the body and, also, that the body opens a subject to the world. The phenomenology of the body sought to restore the unity of human existence. Husserl, Scheler, Marcel, Merleau-Ponty, Sartre, Waldenfels, among others, break with the modern mechanistic conception of the body and resignify subjectivity and objectivity, in open opposition to the dualistic tradition. The phenomenology of corporeal existence makes the body our way-to-be-in-the-world. The body not only ceases to be an object, but also a passive structure, receiving a reality configured by the confines of res cogitans. Based on Husserl, a theory of the phenomenological body is developed, which will reverse the subordinate role that the body had in Cartesian thought. Merleau-Ponty, who t
Download or read book Italian Cuisine written by Alberto Capatti and published by Columbia University Press. This book was released on 2003-09-17 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian: o Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot. o Italians invented the practice of chilling drinks and may have invented ice cream. o Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat. o Salad was a distinctive aspect of the Italian meal as early as the sixteenth century. The authors focus on culinary developments in the late medieval, Renaissance, and Baroque eras, aided by a wealth of cookbooks produced throughout the early modern period. They show how Italy's culinary identities emerged over the course of the centuries through an exchange of information and techniques among geographical regions and social classes. Though temporally, spatially, and socially diverse, these cuisines refer to a common experience that can be described as Italian. Thematically organized around key issues in culinary history and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.
Download or read book Wine and something else written by Marcelo Copello and published by Simplíssimo. This book was released on 2016-12-06 with total page 235 pages. Available in PDF, EPUB and Kindle. Book excerpt: HUGH JOHNSON said *Marcelo is right: wine is not really about bottles and barrels and grape varieties. They are just the technical background. Wine is about life: a glorious adjunct to life well-lived, with all its interests, all its passions. In this highly original book, Marcelo explores a host of wine-connected topics, from music to sex to post- -modernism. His musings are stream-of-consciousness considered, researched and documented; a rare recipe, seasoned with wit and even a little wisdom. 'Music doesn't say everything' he quotes from José Miguel Wisnik, "but it somehow implies the whole'. Wine, too, in a way*. Hugh Johnson Some of the subjects related to Wine: Music, Women, Celebrations, Poetry, Color, Aroma Sweetness, Choreography, Collections, Humbleness, Art , Carnival, Dogs, Diets, Word, Marriage, Cheese, Chocolate, Passion, Religion, Aphrodisiacs, Nature, Cockroaches, Eroticism
Download or read book Making Food in Local and Global Contexts written by Atsushi Nobayashi and published by Springer Nature. This book was released on 2022-06-21 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a collection of research focusing on the anthropological aspects of how food is made in modern society from both global and local perspectives. Modern food consumed in any society is created in a variety of natural and cultural environments. There is a "food democracy" in which how we procure and share food can be an indicator of our participation in society, while food nurtured in particular climates and land can be transmitted to the outside world owing to the influence of tourism and the global economy, a phenomenon that is recognized on a global scale as exemplified by the UNESCO Intangible Cultural Heritage. In other words, food is an aspect of both culture and civilization. Anthropological approaches are used to reveal the humanistic aspects of food, highlighting the strength and individuality of regional and ethnic foods in global civilizations. The book is a compilation of results from sessions of the international symposium “Making Food in Human and Natural History”, which took place on March 18 and 19, 2019, in Osaka, Japan.
