Search results for " SEM"

Influence of organic material and sample parameters on the surface potential in Kelvin probe measurements

2019

Financial support provided by ERDF 1.1.1.1 activity project Nr. 1.1.1.1/16/A/046 “Application assessment of novel organic materials by prototyping of photonic devices” as well as Scientific Research Project for Students and Young Researchers Nr. SJZ2016/20 realized at the Institute of Solid State Physics, University of Latvia is greatly acknowledged.

Semi di flora infestante nella granella di frumento duro in Sicilia

2011

Folktale, Morphology

2020

Vladimir Yakovlevich Propp was born in St. Petersburg on April 17, 1895 and died in Leningrad on August 22, 1970. Despite remaining in the same city, the events of history caused those places, over the course of (his) time, to take on a whole new meaning and a very different flavor. Of course, to a folklorist like Propp, used to reflecting on the distance of millennia, those seventy-five years will have been nothing. Though the fact remains that the monumental epochal shifts he witnessed (the Russian Revolution and the long cultural and political Soviet regime that followed) feature heavily in his brilliant work.

The intimate relationship between food and place branding: a cultural semiotic approach

2022

Over the past ten years, food and places have been at the epicenter of sophisticated branding strategies. On the one hand, there has been enormous growth in the number and complexity of branding devices such as ‘geographical indications’ (GIs) that aim to establish cultural associations between local food products and places of origin. On the other hand, cities, regions, and states use cuisine, ingredients, and traditional dishes in destination marketing strategies to introduce food identity as a distinctive element in the brand image of a place. These processes have been extensively studied by place branding researchers, inasmuch as by social and human scientists at large, while highlighti…

Il valore delle differenze. Tipicità e terroir nella cultura alimentare

2021

DOP, IGP, tipico, tradizionale, a chilometro zero, terroir, identità: negli ultimi decenni il cibo è entrato prepotentemente nelle nostre vite come fenomeno geografico e sociale, ancor prima che alimentare. Questo lavoro propone un’analisi semiotica del fenomeno attraverso quattro casi emblematici di costruzione della tipicità alimentare: quello del sistema dei marchi di qualità europei DOP, IGP e STG e del problema dell’origine; quello di un relais in Sicilia dove l’esperienza di permanenza è incentrata sull’apprendimento della cucina tradizionale; quello del linguaggio dei ristoranti “stellati” e della loro evoluzione – ormai d’obbligo – in templi dell’alta cucina locale; quello relativo …

Mangiar fuori. Spazi urbani e pratiche conviviali

2021

The article investigates the world of restaurants from a semiotic perspective, attempting to link the spatiality of restaurants to the convivial practices they propose.

Foodporn. From Conviviality to Sharing

2019

We are used to talking and talking about food, anywhere and anyhow, while eating peculiar quantities of it in souplesse, both in excess or symmetrical insufficiency. Likewise, we are used to talking about pornography in unsuitable tones, ranging from the ashamed to the academic, which, in any case, hardly conceal ancestral pruderies that have never been kept under sufficient control. We do use pornography in contumacy, wherever humanly possible. It can be easily said that, by crossing these two practices, which are at the same time physical and discursive, through a pertinent Engelsian dialectic, a third one emerges. And that is – as should be clear at this point – foodporn.

Food Porn

2019

Global Humanities, a biannual, interdisciplinary, and peer-reviewed journal in the humanities that is now available for open access (https://altija.com/global-humanities/) is calling for paper proposals for Volume 6, which will deal with food porn, a phenomenon mostly related to social media and the idea of sharing images of food with friends and the broader world. The phenomenon of food porn offers multiple approaches for the humanities, why we are interested in, but not limited by, the following topics: food porn semiotics food porn identities food porn practices food porn and class consciousness historical perspectives on food porn (pre-social media) food porn and social media

La cuisine en pandémie

2022

Le travail de Jean-Jacques Boutaud sur la sémiotique de l’alimentation est un point de repère fondamental, soit pour les études sur la gastronomie, soit pour celles sur la signification. L’ouvrage Le sens gourmand a tracé des parcours de recherche sur la commensalité, le goût et les aliments qui sont encore très débattus par les savants, comme un certain nombre d’essais sur des thèmes similaires que Jean-Jacques a publié tout au long de sa brillante carrière. Les modèles et les méthodes qu’il a proposés sont essentiels pour le sémioticien intéressé à reconstruire les structures mobiles du langage de la nourriture et, en ce qui me concerne, je les utilise abondamment dans mon travail.

Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results

2010

Abstract An electronic nose based on an array of 6 metal oxide semiconductor sensors was used, jointly with linear discriminant analysis (LDA) and artificial neural network (ANN) method, to classify oils containing the five typical virgin olive oil (VOO) sensory defects (fusty, mouldy, muddy, rancid and winey). For this purpose, these defects, available as single standards of the International Olive Council, were added to refined sunflower oil. According to the LDA models and the ANN method, the defected samples were correctly classified. On the other hand, the electronic nose data was used to predict the defect percentage added to sunflower oil using multiple linear regression models. All …