Laura Solieri (15 results)

Brossura. Condition: new. Prefazione Don Luigi Ciotti.Modena, 2015; br., pp. 126, ill. col., tavv. col., cm 22,5x30. «"Quando uno prova la fame, la porta nel cuore fino a quando muore. La fame da noi vuol dire come fai la vita." Immagini che raccontano i bisogni e le speranze, le paure e le inquietudini di chi, vivendo ai margini, cerca braccia che abbracciano, mani che stringono, sguardi che non solo vedono ma che riconoscono. "Porta aperta", a Modena, è un crocevia di opportunità e di speranze. La crisi economica nella quale annaspiamo da anni è una crisi innanzitutto etica e culturale, crisi del concetto di persona e del concetto di dignità, concetti complementari e inseparabili se vogliamo che lo sviluppo economico sia anche progresso sociale, civile e culturale.» (dalla prefazione di Don Luigi Ciotti). Libro.

Condition: New.

Condition: New. In.

Condition: As New. Unread book in perfect condition.

Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: New. pp. 320.

Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in numerous cultures can be traced back to ancient times. In fact, the cultural heritage of virtually every civilization includes one or more vinegars made by the souring action (of micro-organisms) following alcoholic fermentation. It has been do- mented that the Egyptians, Sumerians and Babylonians had experience and tech- cal knowledge in making vinegar from barley and any kind of fruit. Vinegar was very popular both in ancient Greece and Rome, where it was used in food prepa- tions and as remedy against a great number of diseases. In Asia, the first records about vinegar date back to the Zhou Dynasty (1027-221 BC) and probably China's ancient rice wines may have originally been derived from fruit, for which (malted) rice was substituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily be processed to give vinegar. In addition, vi- gars are well-known and accepted as safe and stable commodities that can be c- sumed as beverages, health drinks or added to food as preservatives or as flavo- ing agents.

Paperback. Condition: Brand New. 1st edition. 300 pages. 9.00x6.00x0.75 inches. In Stock.

Condition: new. Questo è un articolo print on demand.

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The volume gives an overview of the most popular types of vinegars produced in the world Technologies and microorganisms involved in their production are described in detailsThe nomenclature of microorganisms has been updated according to t.

Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in numerous cultures can be traced back to ancient times. In fact, the cultural heritage of virtually every civilization includes one or more vinegars made by the souring action (of micro-organisms) following alcoholic fermentation. It has been do- mented that the Egyptians, Sumerians and Babylonians had experience and tech- cal knowledge in making vinegar from barley and any kind of fruit. Vinegar was very popular both in ancient Greece and Rome, where it was used in food prepa- tions and as remedy against a great number of diseases. In Asia, the first records about vinegar date back to the Zhou Dynasty (1027-221 BC) and probably China's ancient rice wines may have originally been derived from fruit, for which (malted) rice was substituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily be processed to give vinegar. In addition, vi- gars are well-known and accepted as safe and stable commodities that can be c- sumed as beverages, health drinks or added to food as preservatives or as flavo- ing agents. 320 pp. Englisch.

Condition: New. Print on Demand pp. 320.

Condition: New. PRINT ON DEMAND pp. 320.

Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in numerous cultures can be traced back to ancient times. In fact, the cultural heritage of virtually every civilization includes one or more vinegars made by the souring action (of micro-organisms) following alcoholic fermentation. It has been do- mented that the Egyptians, Sumerians and Babylonians had experience and tech- cal knowledge in making vinegar from barley and any kind of fruit. Vinegar was very popular both in ancient Greece and Rome, where it was used in food prepa- tions and as remedy against a great number of diseases. In Asia, the first records about vinegar date back to the Zhou Dynasty (1027-221 BC) and probably Chinäs ancient rice wines may have originally been derived from fruit, for which (malted) rice was substituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily be processed to give vinegar. In addition, vi- gars are well-known and accepted as safe and stable commodities that can be c- sumed as beverages, health drinks or added to food as preservatives or as flavo- ing agents.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 320 pp. Englisch.