Search results for "Semi"
showing 10 items of 3894 documents
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 …
Estudio de la variabilidad genética de repoblaciones de Quercus ilex L. subsp. ballota (Desf.) Samp. in Bol. en Andalucìa
2005
An adequate management of the reproductive material for reforestation activities is fundamental in the conservation of forest genetic resources. In the present work the levels of genetic diversity and differentiation between artificial stands of Quercus ilex and the adjacent natural stands are assessed with nuclear microsatellites. Also, it was possible to analyse the natural population used as seed source for one of the reforestations studied. The levels of genetic differentiation between natural and artificial stands and the decrease of genetic diversity from the seed origin population to the reforestation are discussed in relation to the transference of seed among provenance regions and …
Desarrollo de competencias clave en el alumnado de Formación Profesional en Técnico en Cuidados Auxiliares de Enfermería, modalidad semipresencial de…
2021
Las competencias clave son imprescindibles para una educación integral. El objetivo de este estudio fue evaluar la contribución de la formación profesional al desarrollo de Aprender a aprender, Autonomía e iniciativa, Habilidades de comunicación y Tratamiento de la información y competencia digital. Para ello se realizó una investigación cuantitativa y cualitativa con alumnado de primero en Técnico en Cuidados Auxiliares de Enfermería, modalidad semipresencial. Se utilizaron encuestas y entrevistas individuales para analizar el desarrollo de competencias clave, identificar puntos débiles, describir propuestas de mejora y establecer estrategias para implicar al alumnado en su proceso de apre…
Observation of the rare B(s)(0) + decay from the combined analysis of CMS and LHCb data.
2015
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported licence.-- et al.
Quantum Mechanical Co-Adsorption Modelling of Real Electrically Controlled Semiconductor Gas Sensors
2009
Abstract Co-adsorption of several gases is still a challenge due to the variety of reaction paths at the sensitive surface, and their competition for the adsorption sites. With an extended Wolkenstein model and the gas kinetic theory, we find that for specific paths their sequence of exposition has an important influence on the layer resistance as well as on the time required to achieve equilibrium. Whilst only processes that involve charge transfer can be electrically detected, a good correlation between model and electrical measurements needs weakly chemisorbed (physisorbed) layers to be taken in account. Our study presents a SnO2 nano-film sensor with electrical control electrodes expose…
Review Article: Recommended reading list of early publications on atomic layer deposition - Outcome of the "virtual Project on the History of ALD"
2017
Gastromania on italian tv
2021
By turning on the TV, at any time of the day or night, one can comeacross programs in which food is the undisputed protagonist. Actually, thepresence of food on TV is not a contemporary phenomenon, but it goesback to the origins of television. Over time, the way of narrating food hasbeen transformed, as well as the role attributed to it and the values (gastronomicand social) associated to it.In this paper, after having traced a historical overview of Italian foodtelevision programming, we focus on the analysis of four recent programs.The objective is to understand how settings, rhythmic and temporal scansion,and the distribution of roles among the various actors involved configurenarratives…