This truck-shaped, lift-the-flap board book combines food with things that go for a novelty that has more than gears under the hood.
Enjoy sampling the local food on holiday in Spain, read restaurant menus and shop with confident using this practical pocket guide:
This good-looking little book presents how to enjoy the best of Italian food, understand what is offered, and order in an Italian restaurant or street market. Complementing the Blue Guides classic Italian cultural guidebook range as preparation for and accompaniment to any visit to Italy, it offers comprehensive coverage from pizza and gelato to rare regional delicacies and fine wine, along with separate sections on such subjects as seasonal food, Mediterranean fish, Italian wines and aperitifs, and star chefs. A phrasebook-divided into 'what it means' (Italian into English, including a glossary) and 'how to ask for' (English into Italian)-will make up most of the book. Supplemented with historical information on, for example, Roman banquets or Renaissance food, plus stylish black-and-white line drawings, this guide is suitable as a gift as well as a handy reference book for the traveler's on-site use. Assembled by the Blue Guides authors and editorial team, with many years of cumulative experience visiting and eating well throughout the length and breadth of Italy.
1. 0 INTRODUCTION This book provides an encompassing analysis of Subject Clitics (SCLs) by giving a detailed description of these elements in two varieties of Piedmontese, a Northern Italian Dialect: Astigiano and Turinese spoken in the areas of Asti and Turin respectively. It accounts for the structural position and function of these elements inside the computational system and for their morphological and distributional properties. It also provides an empirical and theoretical comparison between Piedmontese SCLs and SCLs in other Northern Italian Dialects (NIDs). of SCLs types in the NIDs have been regarded as Since the 1980s, the majority elements of agreement, in that they contribute to the realisation of subject verb agreement by expressing features of the subject similar, in a way, to verbal inflection. Nonetheless, SCLs are not to be assimilated to verbal affixes as they exhibit different properties. Most distinctively, they can be separated from the verb by other clitic elements and, in the case of the varieties considered here, SCLs are optional in all contexts and may be omitted in coordination. A more refined identification of SCLs separates SCLs which encode agreement features from those which do not and are related to pragmatic factors, as originally observed by Beninca (1994) with respect to the clitic a in Paduano The different morphological and syntactic properties that characterise SCLs across the NIDs have justified numerous accounts which regard them as head of their own projection.
This research anthology explores the concept of food production and supply, from farm gate to plate, bringing together contemporary thinking and research on local, national, and global issues from a stakeholder perspective.
A Stakeholder Approach to Managing Food includes a number of sections to represent these challenges, opportunities, conflicts, and cohesions affecting relevant stakeholder groups within food production and supply and their reaction to, engagement with, and co-creation of the food environment. For some, local, national, and global interests may seem at odds. We are in an era of growing and pervasive multi-national corporations, and these corporations have significant influence at all levels. Rapidly growing economies such as China are a focus for the global brand, but is this a scenario of adaptation or homogenization of food?
Alongside this trend toward national and global development in food, this volume presents the counter-reaction that is taking place (especially in developed countries) toward local speciality and culturally bound foods, with emphasis on the importance of the inter-connection of local communities and agri-food culture and economy. With an in-depth analysis of agricultural businesses, this book shows that the entrepreneurial spirit is alive and well in rural communities with often renewed and engaged connection with consumers and imaginative use of new media.
This book will be of interest to students, researchers and policy-makers concerned with agriculture, food production and economics, cultural studies.
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