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Book Description
Blanc ou balsamique, de cidre ou de vin, le vinaigre est un produit aux mille vertus. Il s’emploie en cuisine pour relever les saveurs, mais aussi dans l’entretien du potager. Crèmes, masques ou lotions : cet ingrédient miraculeux est également un allié beauté et s'invite dans la composition de vos cosmétiques. Côté ménage, ses pouvoirs nettoyants et désinfectants transforment la saleté, le tartre et la poussière en mauvais souvenir. Allié de taille et multifonction, le vinaigre a tout pour vous plaire !
Book Description
Blanc ou balsamique, de cidre ou de vin, le vinaigre est un produit aux mille vertus. Il s’emploie en cuisine pour relever les saveurs, mais aussi dans l’entretien du potager. Crèmes, masques ou lotions : cet ingrédient miraculeux est également un allié beauté et s'invite dans la composition de vos cosmétiques. Côté ménage, ses pouvoirs nettoyants et désinfectants transforment la saleté, le tartre et la poussière en mauvais souvenir. Allié de taille et multifonction, le vinaigre a tout pour vous plaire !
Author: Laura Solieri Publisher: Springer Science & Business Media ISBN: 8847008662 Category : Science Languages : en Pages : 305
Book Description
Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in numerous cultures can be traced back to ancient times. In fact, the cultural heritage of virtually every civilization includes one or more vinegars made by the souring action (of micro-organisms) following alcoholic fermentation. It has been do- mented that the Egyptians, Sumerians and Babylonians had experience and tech- cal knowledge in making vinegar from barley and any kind of fruit. Vinegar was very popular both in ancient Greece and Rome, where it was used in food prepa- tions and as remedy against a great number of diseases. In Asia, the first records about vinegar date back to the Zhou Dynasty (1027-221 BC) and probably China’s ancient rice wines may have originally been derived from fruit, for which (malted) rice was substituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily be processed to give vinegar. In addition, vi- gars are well-known and accepted as safe and stable commodities that can be c- sumed as beverages, health drinks or added to food as preservatives or as flavo- ing agents.
Author: Nicolás Bas Martín Publisher: BRILL ISBN: 9004359524 Category : Language Arts & Disciplines Languages : en Pages : 375
Book Description
In Spanish Books in the Europe of the Enlightenment (Paris and London) Nicolás Bas examines the image of Spain in eighteenth-century Europe, and in Paris and London in particular. His material has been scoured from an exhaustive interrogation of the records of the book trade. He refers to booksellers’ catalogues, private collections, auctions, and other sources of information in order to reconstruct the country’s cultural image. Rarely have these sources been searched for Spanish books, and never have they been as exhaustively exploited as they are in Bas’ book. Both England and France were conversant with some very negative ideas about Spain. The Black Legend, dating back to the sixteenth century, condemned Spain as repressive and priest-ridden. Bas shows however, that an alternative, more sympathetic, vision ran parallel with these negative views. His bibliographical approach brings to light the Spanish books that were bought, sold and ultimately read. The impression thus obtained is likely to help us understand not only Spain’s past, but also something of its present.
Author: David Boyd Publisher: University of Texas Press ISBN: 029278323X Category : Performing Arts Languages : en Pages : 291
Book Description
Alfred Hitchcock is arguably the most famous director to have ever made a film. Almost single-handedly he turned the suspense thriller into one of the most popular film genres of all time, while his Psycho updated the horror film and inspired two generations of directors to imitate and adapt this most Hitchcockian of movies. Yet while much scholarly and popular attention has focused on the director's oeuvre, until now there has been no extensive study of how Alfred Hitchcock's films and methods have affected and transformed the history of the film medium. In this book, thirteen original essays by leading film scholars reveal the richness and variety of Alfred Hitchcock's legacy as they trace his shaping influence on particular films, filmmakers, genres, and even on film criticism. Some essays concentrate on films that imitate Hitchcock in diverse ways, including the movies of Brian de Palma and thrillers such as True Lies, The Silence of the Lambs, and Dead Again. Other essays look at genres that have been influenced by Hitchcock's work, including the 1970s paranoid thriller, the Italian giallo film, and the post-Psycho horror film. The remaining essays investigate developments within film culture and academic film study, including the enthusiasm of French New Wave filmmakers for Hitchcock's work, his influence on the filmic representation of violence in the post-studio Hollywood era, and the ways in which his films have become central texts for film theorists.
Author: William Shurtleff Publisher: Soyinfo Center ISBN: 1928914713 Category : Meat substitutes Languages : en Pages : 1437
Book Description
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive index. 435 color photographs and illustrations. Free of charge in digital PDF format on Google Books.
Author: Elodie Baunard
Author: Elodie Baunard
Author: Laura Solieri
Author: Nicolás Bas Martín
Author: Theodoor Hendrik van de Vlde
Author: Christoph von Baron Graffenried
Author: David Damrosch
Author: René Barjavel
Author: Henry Sweet
Author: David Boyd
Author: William Shurtleff