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Relevant bibliographies by topics / Il parmigianino

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Academic literature on the topic 'Il parmigianino'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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Journal articles on the topic "Il parmigianino"

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Ferrer-Ventosa, Roger. "The demiurge in the convex mirror. The Hermetic keys of Parmigianino’s Self-Portrait in a Convex Mirror." Eikon / Imago 13 (May 14, 2024): e90725. http://dx.doi.org/10.5209/eiko.90725.

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The article analyses the conceptual foundations of Parmigianino in relation to his Hermetic and Neoplatonic ideas and alchemical practice, which were important in Renaissance Italian culture. Parmigianino's Self-Portrait in a Convex Mirror is viewed as an embodiment of the artist as a demiurge, a creator of a brand new universe. The article highlights the symbolic and metaphysical significance of the convex mirror, reflecting the artist's creative power and the hidden values of reality. Melancholy, associated with Saturn, was a characteristic of artists and intellectuals in that cultural context. The article discusses Parmigianino’s frescos of Diana and Actaeon, a myth that symbolizes the pursuit of wisdom and the transformative process of the alchemist. Finally, it is also examined Parmigianino's potential interest in alchemy based on historical accounts. The controversy surrounding Parmigianino's involvement in alchemy is discussed, along with the opinions of various scholars

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Joost-Gaugier, Christiane L., and David Ekserdjian. "Parmigianino." Sixteenth Century Journal 39, no. 3 (October 1, 2008): 936. http://dx.doi.org/10.2307/20479125.

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Hughes, T. "Ekserdjian's Parmigianino." Oxford Art Journal 31, no. 1 (November 9, 2007): 153–57. http://dx.doi.org/10.1093/oxartj/kcn003.

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Land, Norman E. "PARMIGIANINO AS NARCISSUS." Source: Notes in the History of Art 16, no. 4 (July 1997): 25–30. http://dx.doi.org/10.1086/sou.16.4.23205150.

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BARRYTE, BERNARD. "PARMIGIANINO BY DAVID EKSERDJIAN." Art Book 14, no. 3 (August 2007): 30. http://dx.doi.org/10.1111/j.1467-8357.2007.00829.x.

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Ruiz Manero, José María. "«La Circuncisión» de Parmigianino estuvo en el Escorial." Archivo Español de Arte 71, no. 281 (March 30, 1998): 75–78. http://dx.doi.org/10.3989/aearte.1998.v71.i281.684.

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Duran, Jane. "ESCHER AND PARMIGIANINO: A STUDY IN PARADOX." British Journal of Aesthetics 33, no. 3 (1993): 239–45. http://dx.doi.org/10.1093/bjaesthetics/33.3.239.

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Turner, James Grantham. "AN EROTIC "ANNUNCIATION" BY PARMIGIANINO OR BEDOLI." Source: Notes in the History of Art 29, no. 2 (January 2010): 21–26. http://dx.doi.org/10.1086/sou.29.2.23208612.

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Konečný, Lubomír. ""CUPID CARVING HIS BOW" FROM PARMIGIANINO TO RUBENS." Source: Notes in the History of Art 34, no. 1 (September 2014): 24–31. http://dx.doi.org/10.1086/sou.34.1.23882372.

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Beguin, Sylvie. ""Portrait d'homme tenant un petit Petrarque" par Parmigianino." Artibus et Historiae 22, no. 43 (2001): 9. http://dx.doi.org/10.2307/1483647.

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Dissertations / Theses on the topic "Il parmigianino"

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Zeidler, Sebastian Leonhardt. "Parmigianino studies : patronage, form and content of some early mannerist altarpieces and presentation drawings." Thesis, University of Oxford, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314466.

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Misery, Nicolas. "Art, culture et société à Parme pendant la première moitié du Cinquecento : les portraits d'homme de Parmigianino (1503 -1540)." Thesis, Lyon 2, 2015. http://www.theses.fr/2015LYO20104.

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La thèse est consacrée à l’œuvre de portraitiste de Parmigianino au cours des deux périodes parmesanes de sa carrière, depuis sa naissance en 1503 jusqu’à son départ pour Rome en 1524, puis de 1531 à 1540, date de son décès. L’objet de la recherche est d’élucider les significations propres à chacune des effigies du corpus et d’analyser les processus plastiques et sémantiques par lesquels le peintre a élaboré les discours figuratifs que constituent ses portraits, dans le contexte de leur commande, production et réception. A cette fin, on a opté pour une approche pluridisciplinaire. La thèse débute par une étude de l’histoire artistique de Parme de 1500 à 1540 et une analyse des pratiques du portrait dans cette ville, au regard de ses nombreuses relations avec d’autres centres culturels et artistiques (Milan, Venise, Bologne, Florence et Rome). L’histoire sociale et politique de Parme pendant la première moitié du Cinquecento est un autre sujet de la recherche. Son objet est l’articulation des transformations institutionnelles au sein de la comune, les conquêtes par plusieurs pouvoirs étrangers entre 1499 et 1520 jusqu’à la création du duché de Parme et Piacenza par Paul III en 1545 avec le marché et les pratiques du portrait. Après cette étude du contexte, chacun des portraits de Parmigianino est examiné de façon approfondie, à travers une approche trans-disciplinaire qui associe histoire de l’art, histoire culturelle (littérature, du livre et de l’édition, emblématique, traditions de la rhétorique, débats linguistiques), histoire sociale et politique
The dissertation deals with Parmigianino’s activity as a portraitist during the two periods of time he spent in his native Parma, between 1503 and 1524 and then between 1531 and 1540. Its aim is to analyze the painter’s male portraits in particular, that is to to clarify their specific significances and, at the same time, to elucidate the visual and semantic processes through which Parmigianino elaborated the figurative discourses that his portraits convey, in the artistic, cultural, social and political context of their creation. To reach this goal, several methodological approaches are used. The disseration begins with a close study of the artistic history of Parma between 1500 and 1540 and an analysis of the traditions related to portraiture in the city, with regard to its many cultural and political relations to other regions and states (Milan, Venice, Bologna, Florence and Rome). The political history of Parma during the first half of the Cinquencento is an other field of research. Its purpose is to articulate the many institutionnal transformations of the comune, the conquest of Parma by several foreign powers between 1499 and 1520, until the creation of the Duchy of Parma and Piacenza by Pope Paul III, with the market and practices of portraiture. After this close examination of the context, Parmigianino’s portraits are analyzed through a trans-disciplinary approach that deals with art history, cultural history (literature, history of the book, emblems, traditions of rethoric, linguistic debates), social and political history)

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Renzi, Giovanni. "Ricerche su Antonio Campi." Doctoral thesis, Università degli studi di Padova, 2018. http://hdl.handle.net/11577/3426823.

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Il presente lavoro è dedicato alla figura di Antonio Campi (1522/1523-1587), pittore, scultore, architetto, cosmografo e storico cremonese, con particolare riferimento alla giovinezza dell’artista: gli anni più difficili da ricostruire nel percorso del pittore che, fino almeno al 1560, lavora nella bottega di famiglia, guidata dal fratello Giulio. Il primo capitolo tratteggia una panoramica della fortuna critica e collezionistica di Antonio, dalla menzione vasariana fino ai dibattiti novecenteschi. Il secondo capitolo affronta una ricostruzione storica e stilistica della giovinezza dell’artista. Dopo avere delineato un quadro di contesto per la Cremona in cui Antonio muove i primi passi, l’attenzione si focalizza su alcune imprese condotte dall’artista tra quinto e sesto decennio, spesso insieme al fratello. L’analisi del linguaggio del pittore e della sua evoluzione è tesa alla messa a punto di una verosimile cronologia della sua attività e alla comprensione dell’orizzonte culturale di Antonio, dominato dai riferimenti di Giulio Romano e Parmigianino. Particolare attenzione è dedicata al tema dell’utilizzo delle stampe, come strumento di lavoro e aggiornamento per l’artista. L’ultima sezione del capitolo affronta infine la produzione di Antonio Campi durante gli ultimi Cinquanta, attraverso i cantieri di Torre Pallavicina, Meda, Cadignano, San Sigismondo. L’artista amplia i propri riferimenti stilistici, guardando ai modelli di Fontainebleau e Roma. Approfondite riflessioni sono dedicate proprio al problema di un eventuale viaggio romano dell’artista. L’ultima parte della tesi è costituita da un ampio regesto che, con più di trecento voci, raduna tutte le notizie certe sulla vita dell’artista: i documenti, le fonti letterarie, le opere firmate. In appendice si pubblica la trascrizione della biografia inedita dedicata ad Antonio da Desiderio Arisi all’inizio del Settecento: una fonte preziosa per la ricostruzione del suo percorso.
My dissertation is an investigation on Antonio Campi, a Cremonese painter, sculptor, architect, cosmographer and historian, with a special focus on the artist’s youth. Antonio’s earlier years are the hardest to account for, since, at least until 1560, the artist works in the family workshop, led by his brother Giulio. The first chapter sketches an overview of the reception of Campi’s work among critics and collectors, from Vasari’s reference to Antonio, to the 20th century debates. The second chapter proposes a historical and stylistic reconstruction of the artist’s youth: after outlining the main features of the contextual background of Cremona at that time, I focus on the artist’s works in the 40s and 50s, often realized with his brother. The analysis of Antonio’s language, especially in its evolution, aims at formulating a convincing account of the timeline of Campi’s works, as well as getting a better understanding of the artist’s cultural environment, heavily influenced by Giulio Romano and Parmigianino. This thesis devotes a great deal of attention to the use of prints, which for Antonio represented not only work tools, but also a refresher device to keep up with the latest inventions and innovations. The last section of this chapter addresses Campi’s production in the late 40s, ranging from Torre Pallavicina, Meda, Cadignano, San Sigismondo. Antonio broadens his stylistic references, by looking at Fontainbleau and Rome and I particularly address the question as to whether Campi did or did not visit Rome. The last part of this dissertation is a comprehensive chronological list of more than 300 document summaries which contains all the reliable data we have on the artist: documents, literary references, signed works. Finally, the Appendix consists in the transcription of the early 18th century unpublished biography of Antonio Campi by Desiderio Arisi: an important source for a reconstruction of the artist’s life and work.

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Strologo, Giulio. "Caratterizzazione di acidi grassi e colesterolo in campioni di Parmigiano - Reggiano a diversa stagionatura." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2018. http://amslaurea.unibo.it/15871/.

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Questo lavoro di tesi si inserisce nel Progetto PARENT che punta a innovazioni di prodotto nella filiera del formaggio Parmigiano Reggiano. Lo scopo della ricerca sul PR è stato quello di valutare eventuali cambiamenti nella composizione della frazione lipidica per quanto riguarda il contenuto in grasso, la composizione in acidi grassi e colesterolo di diverse forme di PR provenienti da tre diversi caseifici ed a due differenti stagionature: 24 e 36 mesi. La percentuale di grasso estratto nei diversi campioni oscillava in un range da 29 a 32 %, senza mostrare alcuna differenza significativa (p < 0,05) all’interno di uno stesso campione con l’aumentare del tempo di maturazione. Per quanto riguarda la composizione in acidi grassi è stato riscontrato che il predominante nei campioni di PR risulta essere l’acido palmitico (30-32%), seguito in percentuali minori ed in ordine decrescente dall’ acido oleico, stearico e miristico. Considerando invece i gruppi nei quali si raggruppano gli acidi grassi emerge come predominino i saturi (SFA) in tutti i campioni analizzati (range da 64,38 a 66,75 %); a seguire si trovano i monoinsaturi (MUFA), in un range compreso tra il 29,10 e il 30,16 % ed infine i polinsaturi (PUFA), da 4,73 a 5,81 %. Il colesterolo risulta in maggior quantità nei campioni stagionati a 36 mesi dai campioni provenienti dai caseifici mat 245 e 1567, entrambi con un valore di 0,27 g su 100g. In generale però non ci sono differenze significative nei valori di colesterolo tra i diversi campioni di PR (p ≤ 0,05). In conclusione, il tempo di maturazione non è in grado di influenzare la percentuale di grasso e il contenuto in colesterolo; mentre incide, anche se in piccola parte, sulla qualità di acidi grassi.

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Giorgi, Matteo. "Valutazione della stabilità ossidativa del Parmigiano Reggiano: confronto tra materia prima e prodotto liofilizzato." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2018.

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L’ossidazione lipidica è una delle principali cause di scadimento qualitativo del Parmigiano-Reggiano, un tipico formaggio DOP italiano. Il lavoro di tesi è inquadrato all’interno del progetto PARENT, un progetto di ricerca industriale strategica con l’obiettivo di innovare e creare nuovi prodotti a partire dal Parmigiano-Reggiano come alimento di base. In questo lavoro è stata valutata la stabilità ossidativa di campioni di Parmigiano-Reggiano tal quale e liofilizzato (sia forma intera che solo pasta) a diverse epoche di stagionatura (12, 24 e 36 mesi) tramite lo strumento OXITEST® che permette di effettuare un test di ossidazione accelerata. I campioni di Parmigiano liofilizzato hanno dimostrato una maggiore resistenza all’ossidazione dei corrispettivi non liofilizzatiper i campioni costituiti solo dalla pasta.In particolare l’andamento risulta evidente per le analisi a 80°C da cui sono stati ottenuti valori di IP pari a 23,39, 26,01 e 22,30 ore per i campioni liofilizzati stagionati 12, 24 e 36 mesi, rispettivamente; mentre per i corrispettivi non liofilizzati sono stati ottenuti valori di 20,39, 19,15 e 18,20 ore.

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Malagoli, Margherita. "Valutazione e scelta della location per un nuovo food concept store – il caso Gusto Parmigiano." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2020.

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Questo elaborato ha l’obiettivo di valutare e scegliere una location per un nuovo concept store di Gusto Parmigiano, mediante un’analisi di geomarketing. Il food concept store di Gusto Parmigiano si inserisce nel trend evolutivo della ristorazione e nel contesto dei bisogni sempre nuovi dei consumatori. La tesi si articola in quattro capitoli. Il primo capitolo tratta dei nuovi trend della ristorazione. Vengono approfonditi il contesto macroeconomico del settore, i nuovi food concept e i cambiamenti dovuti alle esigenze in continua evoluzione dei consumatori, nonché i temi del food delivery e del franchising. Nel secondo capitolo viene descritto il business di Gusto Parmigiano, il suo mercato di riferimento e la strategia di sviluppo, nonché l’obiettivo di apertura di nuove location in diverse città italiane. Il terzo capitolo comprende l’analisi di geomarketing per la ricerca delle nuove location. Viene fornito un inquadramento generale delle città di Milano, Bologna e Firenze, in funzione della popolazione, del reddito disponibile, dei consumi in prodotti alimentari e in servizi di ristorazione, del costo immobiliare e dei flussi turistici. Vengono poi analizzate le zone di Milano, Bologna e Firenze considerate più adatte alla collocazione dei nuovi risto-shop, sulla base degli stili di vita e delle esigenze dei target primari di Gusto Parmigiano. Infine, sulla base del potenziale calcolato per ognuna delle zone delle città, viene effettuata la scelta delle aree di ciascun capoluogo reputate più appropriate all’apertura del nuovo food concept store. Nel quarto capitolo, viene descritta la revisione del format, dell’offerta e della customer experience in funzione delle necessità dei potenziali clienti, dei momenti di consumo durante la giornata e delle tre città. Infine, vengono illustrate le attività di marketing che si ritengono utili per l’aumento della brand awareness e della fidelizzazione della clientela di Gusto Parmigiano.

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Fedeli, Ylenia. "Determinazione di acidi grassi liberi in campioni di Parmigiano Reggiano a ridotto contenuto di sale." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2020. http://amslaurea.unibo.it/19861/.

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Il Parmigiano Reggiano è un formaggio DOP, semigrasso a pasta cotta. Si tratta di un formaggio a maturazione glicolitica, proteolitica e lipolitica e ognuna di queste fasi riveste un ruolo essenziale nella determinazione della struttura, aroma, sapore e tipicità. L’analisi ha il fine di valutare se vi sia un cambiamento nella frazione lipidica, in riferimento al contenuto di acidi grassi liberi in vari campioni di Parmigiano Reggiano a ridotto contenuto di sale, provenienti da quattro diversi caseifici nelle zone di Reggio Emilia, Modena e Parma, sulla base di due parametri: periodo di salatura (12 o 18 giorni) e dimensione della forma. Gli acidi grassi liberi sono stati caratterizzati quantitativamente e qualitativamente con gascromatografia accoppiata ad un rivelatore a ionizzazione di fiamma (FID). Gli acidi grassi liberi presi in considerazione sono l’acido palmitico (C16:0), l’acido stearico (C18:0) con i relativi isomeri, ovvero l’acido palmitoleico (C16:1c), l’acido oleico (C18:1 c-9) e l’acido linoleico (C18:2 n-6). Le percentuali mostrano una riduzione o un aumento significativo tra i vari acidi grassi nei diversi campioni presi in riferimento a seconda dei parametri utilizzati. Inoltre la quantità totale di acidi grassi liberi (FFA totali) calcolati come mg\100 mg grasso, mostra come in alcuni campioni vi sia un aumento significativo della lipolisi all’aumentare dei giorni di salatura (da 12 a 18), mentre in altri campioni avvenga il fenomeno contrario; oppure mostra un aumento dell’attività lipolitica o una riduzione di essa passando dalla piccola, alla media o alla grande forma. Questa analisi ha dimostrato un andamento piuttosto differente a seconda dei parametri utilizzati e questo è dovuto al fatto che durante la stagionatura del Parmigiano Reggiano entrano in gioco una serie di fattori come l’ aw del prodotto, le condizioni come temperatura e umidità del magazzino, l'attività microbica all’interno delle forme.

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Guarnieri, Chiara <1997&gt. "Il Parmigiano Reggiano, una tradizione e tesoro DOP nel mercato cinese, con repertorio terminografico italiano-cinese." Master's Degree Thesis, Università Ca' Foscari Venezia, 2022. http://hdl.handle.net/10579/21199.

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Il presente lavoro di tesi ha come scopo quello di fornire un database terminografico italiano-cinese di termini specifici riguardanti la produzione di tradizione secolare del Parmigiano Reggiano. L’elaborato presenta il panorama attuale della conoscenza e l’apprezzamento di questo prodotto da parte del mercato estero, in particolare quello cinese. Il primo capitolo tratta la storia e la produzione del Parmigiano Reggiano, chiarendo il valore di questo prodotto e definendo cosa lo distingue dagli altri formaggi e dalle imitazioni. Questa sezione si conclude con l’analisi del mercato del prodotto. Il secondo capitolo analizza le abitudini di consumo di prodotti lattiero- caseari dei consumatori cinesi, concentrandosi sulle strategie di marketing adottate per aumentarne l’acquisto. Il terzo capitolo della tesi affronta l’importanza della Denominazione di Origine Protetta per contrastare il fenomeno dell’Italian Sounding, la concorrenza dei prodotti falsi e le misure adottate nella protezione del Parmigiano Reggiano contro il “fake parmesan”. La parte finale raccoglie un repertorio terminografico sul lessico specifico che riguarda il Parmigiano Reggiano.

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Macola, Novella. "Vultus viventes, spirantia signa. Pittura e scultura nella ritrattistica italiana del XVI secolo." Doctoral thesis, Università degli studi di Padova, 2009. http://hdl.handle.net/11577/3426606.

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The thesis analyses a particular type of paintings: Portraits with a statue made in Italy during the XVI century. After a literary introduction which presents some episodes linked to the role of the statues, the paper deals with the following themes: the question of the arti sorelle and Inchiesta by Benedetto Varchi; the theme of Paragone, present in some portraits by Agnolo Bronzino; the quotation of ancient and modern sculptures in sculptors' and collectors' portraits; the symbolic use of the statue represented in the portrait.
La tesi analizza una particolare tipologia di dipinti, i ritratti con statua, realizzati in Italia nel corso del XVI secolo. Dopo un’introduzione, di carattere letterario, che ripercorre alcune vicende esemplari legate al ruolo delle statue, il lavoro affronta i seguenti nuclei tematici: la questione delle arti sorelle e l’Inchiesta di Benedetto Varchi; il tema del Paragone presente in alcuni ritratti di Agnolo Bronzino; la citazione di sculture antiche e moderne nei ritratti di scultori e di collezionisti; l’uso simbolico della statua riprodotta nel ritratto.

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SABATINELLI, ELISA. "New Approach to Investigate the Quality of Parmigiano Reggiano Cheese: Coupling of Structure Virtualization to Thermal, Rheological and Fracture Properties." Doctoral thesis, Università Politecnica delle Marche, 2020. http://hdl.handle.net/11566/274590.

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The Parmigiano Reggiano cheese is regulated by a Protected Designation of Origin (PDO) Disciplinary, which imposes achievement of requirements about product characteristics and production process, as well as its commercial quality and designation of origin. One of the Disciplinary features concerns the structure. According to the disciplinary, the typical structure of the cheese is defined as finely-granulose structure (“pasta finemente granulosa”) and it brittle fracture (“frattura a scaglie”); therefore, when cheese is fractured, it breaks into scale-like fragments. Nevertheless, the two related-structure requirements are specified in the disciplinary without a clear definition nor an objective method to evaluate them. The aim of this PhD project was to investigate the cheese structure, fundamental rheological and fracture properties with non-destructive methodology and identification of the functional relationships between composition, microstructure and thermo-rheological properties in a multi-scale level: from sub-micron to macroscopic level. A second aim was to find a definition to flake fracture and being able to quantitatively determine it, and therefore develop an objective method for assessing fracture behaviour as a quality requirement for Parmigiano Reggiano. With these aims, more than 1700 cheese samples were obtained from cheese wheels from different raw milk composition and with a ripening age ranging from 12-months to 72-months, with the assumption of having the most different structures as possible. Cheese samples were provided by Parmigiano-Reggiano Consortium and selected among different cheese factories: 12 ripening times with 12, 14, 16, 18, 24, 28, 30, 36, 46, 54, 60 and 72 months of ripening. Then, each cheese wheel was divided in two parts along the sagittal plane to obtaining two specular half cheese wheels: A and B. Each half was divided in 10 cloves. Then, each clove was cut to obtain samples of parallelepiped-shaped to be analyzed under three-point bending test. In the three-point bending test, since there are discontinuities in the material, a standardized incision was created in the sample, in order to concentrate the stresses applied on the tip of the notch and not on the internal discontinuities, and reduce their variability. Then, from the half obtained from the bending test, cubic-shaped samples (2cm size) were cut, in order to be analyzed under uniaxial compression and isothermal creep tests. Finally, round disk-shaped samples were obtained from the second half of the bending test (with 20mm of diameter and 2.5mm of height), in order to be subjected to thermo-rheological tests. Results suggested that the fracture mode is strictly related to the heterogeneity of cheese structure over a large range of scale. The applied stresses concentrate around the tips of sub-micron discontinuities, this latter arise from partially fused curd junctions originated during milk clotting and cutting; consequently new surfaces originate and propagate along with the interfaces between fat and protein matrices due to their different relaxation times. The extent of crack propagation within the cheese bulk is limited by the presence of micro-voids, as well as by plastic and viscous dissipative forces both decreasing during ripening of the cheese. Bending tests quantitatively described the extent of mode-I fracture. Creep and stress relaxation data were analysed to compare cheese samples by relaxation times. Finally, temperature and frequency sweep oscillatory tests provided quantitative data of both elastic recovery and viscous or plastic deformations. Differential scanning calorimetry (DSC) has been used to evaluate the thermal behaviour, at a temperature between -80 and 350°C, with a heating rate of 10°C/min. Cheese structure has been characterized with imaging techniques, by means of Electron Scanning Environmental Microscopy (ESEM) and X-ray computed tomography. The specimens were first fractured to analyze the fracture surfaces, in order to investigate the 2D and 3D-microstructure on a microscopic and sub-microscopic scale. The ESEM with different types of detectors (SSD-BSD, LFD and EDAX) gave us different types of information about the structure: phases making up the composition, morphology and chemical elements. ESEM has allowed us to evaluate the distribution of water, proteins, fats and air, and scale in which they extend (sub-microscopic, as well as macroscopic scale). The casein structure looks branched, moisturizes and incorporated a certain amount of still unmelted fat globules. The fat phase, no longer globular, which was formed during the cooking of the curd, appears smooth. In addition, we assessed the macroscopic structure through the analysis of the fracture surface images with the use of a video camera and Image J software. The investigation of the macroscopic, microscopic and sub-microscopic structure, gave us details on the surface characteristics. The structure of the fracture surfaces is characterized by the partial overlap and complementarity of the fracture surfaces and by a structural irregularity. We therefore hypothesized that the mechanism of origin and propagation of the fracture depends on the structural characteristics of the surface. The structure of the PR originates from the caseous granules that partially melt together during the cooking of the curd. The fracture of the PR originates near the discontinuities that correspond to the intergranule junctions, i.e. interface between two or more granules. The junctions represent a preferential point for the concentration of the stresses applied from the outside both for the presence of microcracks and for the distribution of salt crystals. Both represent points where the two surfaces will detach. The propagation of the fracture therefore occurs in two ways: with an inter-granular mechanism if the fracture occurs following the intergranular junctions; and with a trans-granular type mechanism. In the latter case, the mechanically applied effort is distributed at the interface of different phases: the protein and lipid phase. Proteins and lipids in fact have different relaxation times and for this reason, at the interface of the two phases, a tension is created that facilitates the detachment of the two surfaces. An industrial tomograph was used to virtualize the inner structure and reconstruct three-dimensional volumes. With industrial tomography, a porous structure was highlighted, which was originated due to the effect of microbial fermentation. Tomographic analysis has allowed us to virtually reconstruct the three-dimensional distribution of the pores, and calculate their volume. In the more mature PR there are smaller and more numerous pores, while in the younger PR there are larger pores. From the evaluation of the distribution of the pores within the volume, it was deduced that the PR has an elasto-plastic behaviour and that the different distribution of the pores affects the deformation mechanisms. This means that the older PR will be elastic and the younger more plastic, because the coalescence mechanisms are more dissipative. This research sets the basis for the optimisation of the making process of Parmigiano Reggiano, considering fracture requirements as a key quality driver in a reversed engineering approach.

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Books on the topic "Il parmigianino"

1

1503-1540, Parmigianino, ed. Parmigianino. Milano: Rizzoli/Skira, 2003.

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Parmigianino, ed. Parmigianino. Firenze: Giunti-Barbèra, 1993.

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Chiusa, Maria Cristina. Parmigianino. Milano: Electa, 2003.

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Chiusa, Maria Cristina. Parmigianino. Milano: Electa, 2001.

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Chiusa, Maria Cristina. Parmigianino. Milano: Electa, 2001.

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Sgarbi, Vittorio. Parmigianino. Milano: Rizzoli libri illustrati, 2003.

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Gould, Cecil. Parmigianino. New York: Abbeville Press, 1995.

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Gould, Cecil Hilton Monk. Parmigianino. New York: Abbeville Press, 1994.

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Béguin, Sylvie. Parmigianino: I disegni. Torino: Allemandi, 2000.

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1503-1540, Parmigianino, ed. Parmigianino, die Zeichnungen. Petersberg: Imhof, 2007.

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Book chapters on the topic "Il parmigianino"

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Onofri, Laura. "The case of Parmigiano Reggiano." In Sustainability in High-Excellence Italian Food and Wine, 31–43. London: Routledge, 2021. http://dx.doi.org/10.4324/9781003174325-5.

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Cozzi, Elena, Michele Donati, Maria Cecilia Mancini, Marianna Guareschi, and Mario Veneziani. "PDO Parmigiano Reggiano Cheese in Italy." In Sustainability of European Food Quality Schemes, 427–49. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27508-2_22.

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Cioni, F., E. Dall’Aglio, and L. Arsenio. "18. Parmigiano-Reggiano cheese: nutritional aspects and historical context." In Human Health Handbooks, 261–76. The Netherlands: Wageningen Academic Publishers, 2013. http://dx.doi.org/10.3920/978-90-8686-766-0_18.

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Morse, Margaret A. "The absent body as divine reflection in Parmigianino’s Self-Portrait in a Convex Mirror." In Binding the Absent Body in Medieval and Modern Art, 133–52. New York: Routledge, [2017]: Routledge, 2017. http://dx.doi.org/10.4324/9781315096322-8.

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Sberveglieri, Veronica, Manohar P. Bhandari, Andrea Pulvirenti, and Estefania Núñez Carmona. "Grated Parmigiano Reggiano Cheese: Authenticity Determination and Characterization by a Novel Nanowire Device (S3) and GC-MS." In Sensors for Everyday Life, 229–43. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-47322-2_11.

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"Parmigianino." In Invenit, Incisit, Imitavit, 123–56. De Gruyter (A), 2016. http://dx.doi.org/10.1515/9783110347678-008.

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Ekserdjian, David. "Parmigianino and Michelangelo." In Reactions to the Master, 53–67. Routledge, 2017. http://dx.doi.org/10.4324/9781315089171-4.

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Vaccaro, Mary. "Resplendent vessels: Parmigianino at work in the Steccata." In Concepts of Beauty in Renaissance Art, 134–46. Routledge, 2019. http://dx.doi.org/10.4324/9780429459382-11.

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"Roma 1527, Bologna 1530. Parmigianino, il Papa e l’Imperatore." In Synergies in Visual Culture / Bildkulturen im Dialog, 447–63. Wilhelm Fink Verlag, 2013. http://dx.doi.org/10.30965/9783846754665_034.

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"9. A Mannerist Theophany / A Cruel Teichoskopia: Pontormo and Parmigianino." In Quixotic Frescoes. Toronto: University of Toronto Press, 2006. http://dx.doi.org/10.3138/9781442678965-011.

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Conference papers on the topic "Il parmigianino"

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Usami, Yumi, David G. Stork, Jun Fujiki, Hideitsu Hino, Shotaro Akaho, and Noboru Murata. "Improved methods for dewarping images in convex mirrors in fine art: applications to van Eyck and Parmigianino." In IS&T/SPIE Electronic Imaging. SPIE, 2011. http://dx.doi.org/10.1117/12.873194.

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Bersani, Danilo, Gianni Antonioli, Pier P. Lottici, L. Fornari, and Marcello Castrichini. "Restoration of a Parmigianino's fresco: a micro-Raman investigation of the pictorial surface." In Lasers in Metrology and Art Conservation, edited by Renzo Salimbeni. SPIE, 2001. http://dx.doi.org/10.1117/12.445667.

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Sberveglieri, V., E. Nunez Carmona, and A. Pulvirenti. "Nanowire sensor array for the rapid quality control on grated Parmigiano Reggiano." In 2015 XVIII AISEM Annual Conference. IEEE, 2015. http://dx.doi.org/10.1109/aisem.2015.7066773.

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Sberveglieri, Veronica, Estefania Nunez Carmona, and Andrea Pulvirenti. "Nanowire device (S3) to characterize the genuine aroma of Parmigiano Reggiano cheese." In 2015 9th International Conference on Sensing Technology (ICST). IEEE, 2015. http://dx.doi.org/10.1109/icsenst.2015.7438388.

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Hwangbo, C. K., L. J. Lingg, J. P. Lehan, M. R. Jacobson, H. A. Macleod, J. L. Makhous, and S. Y. Kim. "Ion-Assisted Deposition of Thermally Evaporated Ag Films." In Optical Interference Coatings. Washington, D.C.: Optica Publishing Group, 1988. http://dx.doi.org/10.1364/oic.1988.thb9.

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Correlation of film properties and microstructure with ion beam parameters in ion-assisted deposition (IAD) provides insights for improving IAD thin films. It is well-known that the ion beam energy and ion flux are two main parameters which alter the microstructure of thin films and their optical properties. Parmigiani et al.1 related the normalized energy, defined as the energy delivered by the bombarding ions per arriving metal atom, to microstructural changes of Ag films in a dual ion-beam sputtering system.

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Varvaro, Stefania. "Protection and reuse of a forgotten heritage: the Parmesan cheese buildings. Notes for a widespread museum in the lower Reggio Emilia plain." In HERITAGE2022 International Conference on Vernacular Heritage: Culture, People and Sustainability. Valencia: Universitat Politècnica de València, 2022. http://dx.doi.org/10.4995/heritage2022.2022.15285.

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The content of this proposal is a reflection on the landscape of the low Reggio Emilia plain and on the material traces still present in the area linked to the artisanal production of Parmigiano Reggiano (Parmesan) cheese dating back to the 1700s and 1800s. We refer in particular to the agricultural system related to the production of forage and high quality grass to obtain the so-called “white gold”, milk - the raw material for making cheese - and to the architectural buildings used for artisanal dairy production. These structures, called caselli, are much more numerous in the province of Reggio Emilia (the Dairy Charter of 1911 lists 711 caselli), compared to Parma and Modena, despite the fact that Parmigiano Reggiano has always characterized the economy of these areas. This kind of architecture, is characterized by buildings of reduced proportions, with a central, square or polygonal, plan, structurally set on a central pillar around which the processing phases of the cheese production were organized. With perimeters defined by brick walls, bearing on the edges and characterized by jealous paneling on the sides, they are a testimony of valuable constructive knowledge. The grid infills, designed to calibrate air and light, transform them into essential components for the cheese production. Starting from the idea of a widespread museum in the area, close to H. de Varine's thought on the ecomuseum, some design guidelines are established for the enhancement of this production tradition and its agricultural landscape. The rapid evolution of dairy technology on the one hand, and the changes in the territory on the other, have compromised the interpretation of a system that in the tradition of knowledge, techniques and materials had characterized a territory for at least two centuries.

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Sherveglieri, V., M. P. Bhandari, E. Nunez Carmona, G. Betto, M. Soprani, R. Malla, and G. Sberveglieri. "Spectrocolorimetry and nanowire gas sensor device S3 for the analysis of Parmigiano Reggiano cheese ripening." In 2017 ISOCS/IEEE International Symposium on Olfaction and Electronic Nose (ISOEN). IEEE, 2017. http://dx.doi.org/10.1109/isoen.2017.7968861.

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Stork, David G., and Yasuo Furuichi. "Reflections on Parmigianino's Self portrait in a convex mirror : a computer graphics reconstruction of the artist's studio." In IS&T/SPIE Electronic Imaging, edited by David G. Stork, Jim Coddington, and Anna Bentkowska-Kafel. SPIE, 2010. http://dx.doi.org/10.1117/12.840556.

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Zappa, Dario, Veronica Sberveglieri, Elisabetta Comini, Francesca Barisani, and Giorgio Sberveglieri. "Synthesis and characterization of Zinc and Tin Oxide nanowires for the detection of Parmigiano Reggiano cheese." In 2015 9th International Conference on Sensing Technology (ICST). IEEE, 2015. http://dx.doi.org/10.1109/icsenst.2015.7438387.

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Stefanini, Roberta, Giuseppe Vignali, and Fabio Coloretti. "Modelling the growth kinetic of spoilage microorganisms in a packaged cow’s ricotta processed with high pressure." In The 5th International Food Operations & Processing Simulation Workshop. CAL-TEK srl, 2019. http://dx.doi.org/10.46354/i3m.2019.foodops.003.

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Today consumers demand fresh foods without additives, preservatives and health risks: that is why non-thermal food preservation methods are receiving more interest, among them High Pressure Processing is able to avoid thermal degradation of food components, extend their shelf life and preserve colour, flavour and nutritional value. HPP is often used on dairy products because of its impact on physicochemical and sensory characteristics, its ability to improve their structure and texture and inactivate some microorganisms. The aim of this work is to evaluate the effect of HPP on a packaged ricotta rich in Conjugated Linoleic Acid (CLA) and Omega-3, resulting from cows fed with linseed in the Parmigiano Reggiano area, and processed with a hydrostatic pressure of 600 MPa for 5 minutes. The ultimate goal is to find a mathematical model able to show the treatment’s effect on spoilage microorganisms that grow spontaneously in this product during a month of refrigerated storage.

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