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.
Enjoy sampling the local food on holiday in Spain, read restaurant menus and shop with confident using this practical pocket guide:
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.
Why did Renaissance art come to matter so much, so widely, and for so long? Patricia Emison's answer draws on a recalibrated view of the long Renaissance - from 1300 to 1600 - synthesizing the considerable evolution in our understanding of the epoch since the foundational nineteenth-century studies of Jacob Burckhardt and Heinrich Wolfflin. Demonstrating that the imitation of nature and of antiquity must no longer define its limits, she exposes the self-consciously modern aspect of Renaissance style. She sets the art against the literary and political interests of time and analyzes works of both very familiar artists - Leonardo, Michelangelo, and Raphael - and lesser-known figures, such as Cima da Conegliano and Federico Barocci, as well as various printmakers. Succinct yet expansive, this treatment of the period also explores its layered significance for subsequent generations, from the Old Masters to the Post-Modernists.
The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques & markers that have emerged in recent years. An introductory section presents the concepts of food authentication while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor's conclusions and future outlook. Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.
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