Search results for "recipe"

Ecrire la cuisine

2020

The aim of this article is to approach the cusine recipe from a strictly semiotic point of view by first explaining the relation between food and language and then submitting the speech of the recipe to an analysis that throws light on the mechanisms of its discursive functioning. This article aims also to instrcut in a profound way the question of the many relationships, both constitutive and hidden, between culinary practices and language. Particular attention will be paid to the question of the relationship between historical and oral cooking recipes as well as to the communicative pact established by the cooking recipe.

Il primo Ricettario

2022

Publication of the first volume of Giovanni Meli's medical recipe book kept at the Municipal Library of Palermo. Their author (1740-1815) was a multifaceted intellectual: a famous poet, but also an eclectic philosopher, doctor and first professor of Chemistry at the University of Palermo.

Per una semiotica della cultura alimentare

2020

è soltanto al termine della lettura dei saggi raccolti nel volume che ne emerge al meglio il loro effetto sistemico e che si spiega in pieno il senso del titolo del volume. Sono una serie di esercizi, ossia modi di mettere alla prova gli strumenti della semiotica in uno dei campi che più di recente ha avuto grande attenzione da parte del mondo politico, economico, mediatico, e con cui la stessa scienza della significazione si è cimentata ormai da tempo. Esercizi che dimostrano l’efficacia delle teorie che mettono alla prova e che allo stesso tempo consentono di arricchirle. Ma, nel loro complesso, i saggi raccolti si focalizzano sulle forme della cucina siciliana, ovvero dimostrano come una…

ALIMADENT : un projet de recherche participatif pour développer des recettes adaptées aux capacités bucco-dentaires des personnes âgées

2022

Transferability of ASTM/NIST alanine–polyethylene recipe at ISS

2000

Abstract Alanine–polyethylene solid state dosimeters were prepared at Istituto Superiore di Sanita (ISS) following the recipe proposed by National Institute of Standards and Technology (NIST) with the goal of testing its transferability. Dosimeters were prepared using 95% alanine and 5% polyethylene, by weight. They are rugged and of increased sensitivity, repeatability and reproducibility as respect to the ISS alanine-paraffin pellets. Reproducibility of about 1% was obtained at 10 Gy and at 3 Gy if one single pellet or a stack of five dosimeters were used, respectively.

O niedomówieniach i nadinterpretacjach, czyli dziedzictwo kulinarne Śląska w kontekście Listy produktów tradycyjnych

2018

The issue in question is the culinary heritage of Silesia, represented in the List of traditional products of the Ministry of Agriculture and Rural Development (created in 2004). Basing on the example of wodzionka and other soups made of water and bread, the authors bring emphasis to some important issues associated with the description of selected traditional foods and kitchen products that lead to understatements and overinterpretations. The article proposes also a new definition of traditional dish, which takes into account two elements of a recipe (fixed and variable).

Which factors promote the highest food acceptance at weaning?

2012

Which factors promote the highest food acceptance at weaning?. 1. Stakeholder workshop of the HabEat project

Forme della cucina siciliana. Esercizi di semiotica del gusto

2020

Sarde a beccafico, cuscus, minestra di tenerumi, caponata, pasta alla Norma, pasta con le sarde, involtini di carne, cassate e cannoli, fritture varie: ecco i più tipici piatti della tradizione gastonomica siciliana, stereotipi alimentari tanto amati sia dai turisti sia dai siciliani doc. Ma cosa rende così apprezzate queste pietanze? E, soprattutto, cosa fa sì che siano diventate fra le più rappresentative della cucina – e in generale della cultura – siciliana? Se la tradizione è un’innovazione riuscita, un’invenzione efficace, questo volume prova a spiegare, con gli strumenti della semiotica, attraverso quali dispositivi antropologici, discorsivi e testuali sia nata – e soprattutto si sia…

Il valore delle differenze. Tipicità e terroir nella cultura enogastronomica

2020

TRADITIONAL PRODUCTS AND THEIR ROLE IN THE DEVELOPMENT OF SMES

2012

In the past years, the role of traditional products in the European economy has greatly increased, firstly through the supply of essential products and services for the local communities, but also through the creation of new work places in all the EU countries, including Romania. 99,1% of traditional products are being produced in our country in small and micro-enterprises, with a small number of employees, and which use traditional recipes, passed down from generation to generation - and the secret of which is kept strictly within the family. This paper aims to demonstrate the importance of developing these small businesses which produce and sell traditional products in Romania, and to ana…