Academic literature on the topic 'Italian Cookery'
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Journal articles on the topic "Italian Cookery"
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parzen, jeremy. "Please Play with Your Food: An Incomplete Survey of Culinary Wonders in Italian Renaissance Cookery." Gastronomica 4, no. 4 (2004): 25–33. http://dx.doi.org/10.1525/gfc.2004.4.4.25.
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Wonders in Italian Renaissance Cookery As early as the 1st century C.E., food writers and cooks were devising illusions and theatrical presentations using food and culinary formulas. Roman gourmet Apicius' famous dish "Anchovies without Anchovies" and his utterance that "no one will know what he is eating" are (literally) classic examples of such "culinary wonders." In recent memory, illustrious chefs like Escoffier at the Savoy in London (who recreated a naval tragedy using poached chicken escalopes) and Abe Lebewohl of the Second Avenue Deli in New York City (who built a replica of the World Trade Center Twin Towers using chopped chicken livers) have made truly extraordinary--if not tasteful--contributions in this field of culinary arts. Such artifice and conceits found what was perhaps their greatest expression during the Italian Renaissance when the author of the "first modern cookery book," Maestro Martino of Como, documented a series of mirabilia gulae or "wonders of culinary indulgence," including a roast peacock that appears to be alive and spews fire and fishes that appear to swim in a suspended gelatin aquarium. A survey of his and his contemporaries' recipes reveals that the wholly new genre of culinary writing emerged together with the many other "secret books" of the Italian Renaissance, including miscellanea by famous Renaissance figures like Luca Pacioli.
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Cimini, Alessio, and Mauro Moresi. "Environmental impact of the main household cooking systems—A survey." Italian Journal of Food Science 34, no. 1 (February 23, 2022): 86–113. http://dx.doi.org/10.15586/ijfs.v34i1.2170.
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The food cooking energy may represent the primary hotspot in the cradle-to-grave life cycle of several foods and drinks. It is mainly affected by the type of food and its cookery method, cooking appliance and the fuel selected as well as the number of portions to be cooked. The primary aim of this survey was to demonstrate the basic characteristics of the main cooking methods, appliances, and fuels as well as energy required for some key foods. The secondary aim was to assess the environmental impacts of a generic cooking system as a function of few household cookers fueled by different fuels (i.e., firewood, charcoal, coal, natural gas, liquefied petroleum gas, kerosene and biogas) and electricity in the Italian scenario by using the ReCiPe 2016 and product environmental footprint (PEF) standard methods and Ecoinvent v. 3.7 database. A functional unit equal to per capita useful energy delivered to the pot for cooking (1.41 gigajoule [GJ]) in 27 European Union countries in 2019 was used as the basis of comparison. The use of natural gas resulted in minimum impact in nine of the 18 mid-point impact categories of ReCiPe 2016 method and two damage categories (human health and ecosystem quality) with a minimum overall weighted damage score (OWDSR) of ~5 Pt. Thus, such a cookstove appeared to be more apt to minimize both indoor and outdoor air pollution. Even if the electric cookstove yielded a greater OWDSR (8.6 Pt) because the Italian electricity grid mix was mainly based on fossil sources, it was possible to forecast that new-generation, smart cooktops driven by hydro- and wind-power electricity would minimize OWDSR to as low as 0.9 and 1.4 Pt, respectively, thus not only avoiding the consumption of any fossil energy source but also improving people’s health.
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Grigorieva, Olga, and Ni Jingsheng. "Gastronomic Italianisms in Modern Russian Language (Synchronic and Diachronic Aspects)." Philology & Human, no. 1 (February 27, 2022): 114–27. http://dx.doi.org/10.14258/filichel(2022)1-09.
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The article examines the gastronomic vocabulary of Italian origin in the modern Russian language, clears out the linguistic, social and psychological factors that determined its introduction in different historical periods. Three lexical-semantic groups are distinguished basing on definition dictionaries and cookery-books: the names of food-stuffs, drinks and dishes, the etymology of the lexical units included in them is considered, the history of their origin is given, and a cultural commentary is provided in order to clarify the meaning of these words. Gastronomic Italianisms derived from proper names are of great interest. Special attention is paid to the words pasta and pizza. As the study shows, gastronomic Italianisms are actively used in the language of Russian fiction and modern advertising. The study of the functions performed by these words in texts of different stylistic slant allows us to better understand the mechanism of adaptation of such words in the modern Russian language.
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Cattaneo, Simone. "A taula amb Pellegrino Artusi i Josep Pla: l’art de fer país a Itàlia i a Catalunya amb el que hem menjat." SCRIPTA. Revista Internacional de Literatura i Cultura Medieval i Moderna 22, no. 22 (December 3, 2023): 288. http://dx.doi.org/10.7203/scripta.22.27831.
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Resum: L’objectiu de l’article és mostrar com l’italià Pellegrino Artusi (Forlimpopoli, 1820-Florència, 1911) i el català Josep Pla (Palafrugell, 1897-Llofriu, 1981) –en uns períodes de transició política, social i cultural als respectius països– aprofitaren la cuina en els llibres La scienza in cucina e l’arte di mangiar bene (1891) i El que hem menjat (1972) per enfortir un sentiment individual i col·lectiu d’arrelament territorial, contribuint a forjar unes idees més cohesionades d’Itàlia i de Catalunya. Es tracta d’una tasca que ambdós dugueren a terme, per una banda, aferrant-se a unes tradicions gastronòmiques que calia recollir i fixar perquè no acabessin esborrades per les xacres de la modernitat i, per l’altra, plasmant un estil amè i una llengua moderna, assequibles per a un públic nombrós, que fossin un model de referència tant a l’àmbit culinari com a la vida quotidiana. Paraules clau: cuina, receptaris, identitat nacional, Pellegrino Artusi, Josep PlaAbstract: The purpose of this article is to show how the Italian Pellegrino Artusi (Forlimpopoli, 1820-Florence, 1911) and the Catalan Josep Pla (Palafrugell, 1897-Llofriu, 1981) used the art of cooking in their books La scienza in cucina e l’arte di mangiar bene (1891) and El que hem menjat (1972) to create a stronger sense of belonging and a more consistent idea of Italy and Catalonia in the population of their respective countries during some periods of political, social and cultural transition. On the one hand, they succeeded in doing it by recollecting and fixing a lot of gastronomic traditions to avoid their disappearance. On the other, they forged an enjoyable style and a modern language that reached a larger public and could be employed not only in the culinary field but also in everyday life. Keywords: cooking, cookery books, national identity, Pellegrino Artusi, Josep Pla
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Formaggioni, Paolo, Andrea Summer, Massimo Malacarne, Piero Franceschi, and Germano Mucchetti. "Italian and Italian-style hard cooked cheeses: Predictive formulas for Parmigiano-Reggiano 24-h cheese yield." International Dairy Journal 51 (December 2015): 52–58. http://dx.doi.org/10.1016/j.idairyj.2015.07.008.
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Mammone, Andrea. "A discussion on Nel cantiere della memoria. Fascismo, Resistenza, Shoah, Foibe, by Filippo Focardi, Rome, Viella, 2020. With Valeria Galimi, Philip Cooke and Filippo Focardi." Modern Italy 28, no. 1 (January 4, 2023): 66–76. http://dx.doi.org/10.1017/mit.2022.59.
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The centenary of the March on Rome has prompted Modern Italy's Contexts and Debates section to focus on the public uses of history in reference to interwar Fascism. We are looking into the ‘Past, Present, and Future of the Italian Memory of Fascism’, to borrow the title of Guido Bartolini's interviews that were published in our issue 27 (4), 2022. While commemorations and anniversaries shouldn't inherently influence academic research agendas, a broader understanding of public memory can help us to understand the current political mood in Italy. For example, it can explain why the centennial and other comparable ‘fascist’ anniversaries now have little meaning for most of the Italian public and are scarcely addressed by politicians. Indeed, most Italians seems to suffer from political amnesia. The condition is so serious that not even a dramatic occurrence such as the victory of the proudly post-fascist Fratelli d'Italia party at the election of September 2022 has proved able to cure it. Happening just a few days before the centenary of the March on Rome, the electoral results were surely expected to elicit a strong reaction by left-wing politicians and intellectuals – perhaps a mass demonstration, like the one that took place in Milan on 25 April 1994, in the aftermath of the first victory of Silvio Berlusconi's right-wing coalition, when another post-fascist party, Alleanza Nazionale, took power. Yet nothing of that sort has happened in 2022. Why?
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Sun, Penghui, Jiajia Wang, and Zhilin Dong. "CNN–LSTM Neural Network for Identification of Pre-Cooked Pasta Products in Different Physical States Using Infrared Spectroscopy." Sensors 23, no. 10 (May 17, 2023): 4815. http://dx.doi.org/10.3390/s23104815.
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Infrared (IR) spectroscopy is nondestructive, fast, and straightforward. Recently, a growing number of pasta companies have been using IR spectroscopy combined with chemometrics to quickly determine sample parameters. However, fewer models have used deep learning models to classify cooked wheat food products and even fewer have used deep learning models to classify Italian pasta. To solve these problems, an improved CNN–LSTM neural network is proposed to identify pasta in different physical states (frozen vs. thawed) using IR spectroscopy. A one-dimensional convolutional neural network (1D-CNN) and long short-term memory (LSTM) were constructed to extract the local abstraction and sequence position information from the spectra, respectively. The results showed that the accuracy of the CNN–LSTM model reached 100% after using principal component analysis (PCA) on the Italian pasta spectral data in the thawed state and 99.44% after using PCA on the Italian pasta spectral data in the frozen form, verifying that the method has high analytical accuracy and generalization. Therefore, the CNN–LSTM neural network combined with IR spectroscopy helps to identify different pasta products.
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Ianni, Andrea, Francesca Bennato, Camillo Martino, Maurizio Odoardi, Agostino Sacchetti, and Giuseppe Martino. "Qualitative Attributes of Commercial Pig Meat from an Italian Native Breed: The Nero d’Abruzzo." Foods 11, no. 9 (April 29, 2022): 1297. http://dx.doi.org/10.3390/foods11091297.
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The main objective of this study was to characterize the main qualitative properties of commercial meat obtained from the Nero d’Abruzzo pig, a native breed of Central Italy. In order to valorize this animal production, a direct comparison was made with commercial meat products obtained from hybrid pigs. Over a period of 30 days, 76 steaks for each breed were purchased from the market, and samples were analyzed for total lipid content, fatty acids profile, Coenzyme Q10 content, resistance of meat to oxidative processes, volatile profile of cooked meat and electrophoretic profile of myofibrillar and sarcoplasmic proteins. Results showed the Nero d’Abruzzo to be richer in fat, which, however, is characterized by a higher concentration of α-linolenic acid, to which are attributed important health benefits. The native breed was also richer in Coenzyme Q10, a compound credited with antioxidant potential, whose presence could explain the better oxidative stability of meat samples that were cooked and stored for up to 7 days at +4 °C. In support of this last data, our finding of the characterization of the volatile profile of cooked meat, at the end of the storage period, showed in Nero d’Abruzzo a reduction in the accumulation of hexanal, notoriously associated with oxidative events and the development of unpleasant aromatic notes. In conclusion, aspects that can justify the nutritional superiority of this niche production compared to meat coming from cosmopolitan breeds have been identified.
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Abeyrathne, Nalaka Sandun. "Use of lysozyme from chicken egg white as a nitrite replacer in an Italian-type chicken sausage." Functional Foods in Health and Disease 5, no. 9 (September 30, 2015): 320. http://dx.doi.org/10.31989/ffhd.v5i9.217.
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Background: Sodium or potassium nitrite is widely used as a curing agent in sausages and other cured meat products. Nitrite has strong antimicrobial and antioxidant effects and generates cured meat color. Nitrite, however, can react with secondary or tertiary amines in meat to form carcinogenic, teratogenic and mutagenic N-nitroso compounds. Several findings have been suggested that high consumption of processed meat may increase the risk of cancer, and emphasized that dietary nitrosamines are positively associated with cancer. Lysozyme is one of the major egg proteins that have antimicrobial and antioxidant characteristics. Therefore, lysozyme can be used in meat processing to prevent microbial growth and oxidative degradation in meat products during storage. This study is focused on evaluating the antimicrobial and antioxidant effects of lysozyme extracted from egg white as a replacer of nitrite in a cooked Italian-type chicken sausage.Methods: Four curing treatments including 100% nitrite (control), 100% lysozyme (treatment 1), 25% nitrite + 75% lysozyme (treatment 2) and 50% nitrite + 50% lysozyme (treatment 3) were used to prepare Italian-type chicken sausage samples. Recipe was developed with 64% (w/w) meat, 17% (w/w) binder (bread crumble), 12% (w/w) ice, 4% (w/w) vegetable oil, 2% (w/w) salt, 1% (w/w) spices (chili, black pepper, cardamom). Prepared samples were cooked in an 80 °C smoke house to a core temperature of 65 °C and cooled in cold water to 20-25 °C subsequently packed in polyethylene and stored in a freezer (-18 °C). The antimicrobial effect lysozyme was tested using Escherichia coli and Salmonella. The growth of these pathogens at 0, 3 and 5 days of storage of spore inoculation was determined. The antioxidant activity of lysozyme was determined using the TBARS value during the 25 d storage period. The redness (a*), lightness (L*), and yellowness (b*) of sausages were analyzed using a Minolta color meter (CR 410, Konica Minolta Inc., Japan). The proximate composition (AOAC, 2002) of frozen (-18 °C) sausage samples and sensory properties of cooked samples were determined.Results: 50% nitrite + 50% lysozyme (treatment 3) was as effective as control (100% nitrite) in suppressing the growth of Escherichia coli, Salmonella and limiting lipid oxidation in the Italian-type chicken sausage. Treatment 3 was not significantly different from the control, for lightness (L*), redness (a*) and yellowness (b*) values (P > 0.05) but showed the best sensory characteristics among the treatments (p < 0.05). Moisture content of control sample was significantly higher (p < 0.05) than other treatments while crude protein, crude fat, crude fiber and ash content were not significantly differ each. In term of the cost, both treatment 3 and control have shown approximately equal values.Conclusion: This study demonstrated that lysozyme can be used as an effective nitrite replacer in the Italian-type chicken sausage. Replacing 50% of nitrate salt with 50% lysozyme did not show any negative effects in controlling microbial growth, preventing lipid oxidation, and color changes but improved the sensory characteristics.Keywords: Italian-type chicken sausage, nitrite, lysozyme, antimicrobial, antioxidant
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Piotti, E., M. M. Rigano, D. Rodino, M. Rodolfi, S. Castiglione, A. M. Picco, and F. Sala. "Genetic Structure of Pyricularia grisea (Cooke) Sacc. Isolates from Italian Paddy Fields." Journal of Phytopathology 153, no. 2 (February 2005): 80–86. http://dx.doi.org/10.1111/j.1439-0434.2005.00932.x.
Full textDissertations / Theses on the topic "Italian Cookery"
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Wenz, Andrea Beth. "Bernardino Ochino of Siena: The Composition of the Italian Reformation at Home and Abroad." Thesis, Boston College, 2017. http://hdl.handle.net/2345/bc-ir:107342.
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Thesis advisor: Virginia ReinburgThesis advisor: Sarah G. Ross
Bernardino Ochino (1487-1564) has long been a misinterpreted historical figure. Even to specialists Ochino’s Siena is less well-known than Luther’s Wittenburg or Calvin’s Geneva. A once-famous Capuchin preacher turned “heretic,” Ochino was forced into exile in 1542 upon the re-establishment of the Roman Inquisition. Ochino’s life has often been defined in terms of success and failure, his exile as a personal tragedy, and his theological ideas as unclassifiable. An examination of some of his most important letters as well as a selection of his sermons, dialogues, and his catechism, however, illustrate that Ochino’s exile actually provided him with opportunities that allowed him to become the teacher of Italian reformed thought to his followers in Italy and throughout Europe. This was made possible largely by his now unimpeded access to the printing press, the medium to which he resorted after his preaching was silenced. From his state of exile he, quite literally, helped to compose the Italian Reformation and his story speaks to the growing interest among historians in conceptualizing exile and mobility as preconditions of religious transformation and the international Reformation. Ochino’s corpus of works reveals a man intimately engaged with the Protestant Reformation throughout Europe. His writings betray the influence of Luther and Calvin, while maintaining a certain Italian “anti-dogmatism” that historians have long recognized in Ochino’s work and in the Italian Reformation more broadly. Ochino’s eclecticism is a reminder that the Italian Reformation must be appreciated in its own right, as a crucial element of the international Reformation and not simply as a catalyst for the Counter or Catholic Reformation, as it is often portrayed. Ochino’s works—printed abroad and frequently transported clandestinely back to Italy—reveal the existence of a community of men and women who hoped to be agents of religious reform, not simply heretics who hoped to avoid the gaze of the Inquisition. Theirs was a religion that begged to be lived, not one that was meant to be hidden. Ochino was their leader
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Zappalà, Daniele. "La géographie italienne des saveurs et des arômes dans l’imaginaire français contemporain." Thesis, Paris 4, 2017. http://www.theses.fr/2017PA040027.
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La reconnaissance et la construction de la cuisine italienne en France relèvent d’un processus historique et social dont l’imaginaire des mangeurs français est le principal moteur, sur fond d’une communauté culturelle franco-italienne ancienne. Ce rôle performatif de l’imaginaire s’exerce à travers des concepts (rattachés à la cuisine) circulant entre la conscience des mangeurs, la sémiosphère française et les territoires culinaires italiens en France. Dans l’espace public, ces derniers sont représentés principalement par les établissements italiens de restauration. En considérant les trois dimensions (imaginaire des mangeurs, contenus circulant dans la sémiosphère, établissements culinaires), cette thèse analyse le rôle spécifique de l’imaginaire géographique dans la migration et la création contemporaines de la cuisine italienne en France. L’opérateur géographique du paysage joue encore un rôle essentiel dans cette construction, mais il est investi de plus en plus par un processus d’écologisation, au fur et à mesure que la cuisine italienne en France devient le symbole d’un voyage vers une nature désirée. L’opérateur trajectif du naturel (mouvement vers la nature) prend le relais du paysage, dans un contexte d’inquiétudes écologiques croissantes des mangeurs et de rejet des modèles alimentaires d’inspiration strictement moderniste, conçus à partir d’une séparation présumée entre homme et nature. La cuisine italienne en France devient une illustration de la quête contemporaine de nouveaux modes d’existence. En même temps, l’intensité de la reconnaissance culinaire franco-italienne pourrait ouvrir des perspectives dans le champ de la géopolitique planétaire du goûtThe recognition and the construction of the Italian cookery in France are the products of a historical and social process having its main motive in the eaters’ imagination, based on the old cultural affinity between France and Italy. This performative function of imagination is exercised through concepts (in connection with cookery) circulating among eaters’ consciousness, French semiosphere and the Italian culinary territories in France. In the public space, these territories coincide with the Italians eating-places. This Ph.D. thesis analyses the specific function of the geographical imagination in the contemporary migration and construction of the Italian cookery in France, by considering three dimensions (eaters’ imagination, semiosphere circulating contents, eating-places). A crucial role in this construction is still played by landscape as geographical actant, but this one is increasingly involved in a process of ecologization, as Italian cookery in France becomes the symbol of a travel towards a desired nature. Naturalness as a transitional actant (movement toward nature) takes over from landscape, in the context of increasing ecological anxieties by eaters and a rejection of strictly modernistic food models based on a presumed division between man and nature. Italian cookery in France becomes an illustration of contemporary quest for new ways of life. At the same time, French-Italian high culinary recognition could open new perspectives in the field of the global geopolitics of taste
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Luciani, Teresa C. "On women's domestic work and knowledge : growing up in an Italian kitchen /." 2006. http://link.library.utoronto.ca/eir/EIRdetail.cfm?Resources__ID=442351&T=F.
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MARTELLI, ROBERTA. "Characteristics of raw and cooked fillets in species of actual and potential interest for Italian aquaculture: rainbow trout (Oncorhynchus mykiss) and meagre (Argyrosomus regius)." Doctoral thesis, 2012. http://hdl.handle.net/2158/797658.
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Fish is a good source of fat, proteins, vitamins and minerals. It is the major contributor of long-chain omega-3 polyunsaturated fatty acids which are known to have a benefic effect on reducing the incidence of cardiovascular diseases.
The world production of farmed fish has raised in the last decades as a consequence of the overexploitation of fishery resources and the wild stocks depletion. Aquaculture is making an important contribution to the demand of seafood and the sector continues to diversify, to use new species and to modify its system and practices towards safe and quality products.
In Italy a considerable part of fish is sold fresh and intended for domestic consumption after cooking. Heat treatments such as smoking and parboiling are among the most spread processes applied by fish industry.
The effect of cooking on seafood nutritional and organoleptic quality has been described by several researches focusing on both the changes of textural and colorimetric attributes and the retention of nutrients. Heat treatment generally induces structural changes of the muscle involving protein denaturation and gelatinization. Lipid and protein can be also oxidized by heat resulting in losses of nutritional value and formation of volatile molecules responsible for the aromatic profile.
Depending on many intrinsic and extrinsic factors, including species, environmental and rearing conditions, storage time after death and type of heat treatment applied, farmed fish qualitative attributes can be subject to changes.
The overall aim of this study was to assess the effects induced by cooking on quality of fillets from two different farmed species [meagre (Argyrosomus regius) and rainbow trout (Onchorynchus mykiss)] with reference to changes in physical parameters and nutritional profile. Cooking by boiling was tested and the variation of quality of both raw and cooked fillet depending on species, genetic strain (in rainbow trout), season, rearing system (land-based tank or off-shore cages, in meagre), farming conditions (in rainbow trou) and short-time chilling storage (in meagre) was studied.
Specie-specific differences in fillet physico-chemical traits influenced raw flesh quality and the response to cooking.
In meagre, which was an emerging species in Italian aquaculture, sampling times differences in macronutrients were nullified by cooking. Boiling method induced loss of some macronutrients, mainly lipids and some fatty acids, but changes detected did not compromise the valuable nutritional traits of this particularly lean species.
Morpho-biometric traits of fish and colour, texture, macronutrients, fatty acids and minerals content of raw fillet were affected by rearing system, as a consequence of the diversified environmental parameters and conditions.
Short time chilling did not affect nutritional profile and minimal changes, mostly involving colour and texture, were detected.
In rainbow trout, which is the major farmed fish species in Italy, cooking by boiling modified physico-chemical profile in a different extent depending on the strain. Differences in some textural properties were nullified by cooking and specific farming conditions resulted to affect fillet quality in a different extent according to the strain.
Books on the topic "Italian Cookery"
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Harris, Valentina. Valentina's Italian regional cookery. London: Guild Publishing, 1990.
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Johns, Pamela Sheldon. Italian. Edited by Williams Chuck and Barnhurst Noel. New York: Simon & Schuster Source, 2003.
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Harron, Hallie. Italian cooking. Edited by Fletcher Janet Kessel, Smith Sally W, and California Culinary Academy. San Francisco, CA: Ortho Information Services, 1987.
Find full textBook chapters on the topic "Italian Cookery"
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Buccini, Anthony F. "Prejudice, Assimilation and Profit: The Peculiar History of Italian Cookery in the United States." In Food, Social Change and Identity, 73–90. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-84371-7_5.
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Plotkin, Fred. "Truffles and Radishes, Food and Wine at the Opera." In Food and Drink: the cultural context. Goodfellow Publishers, 2013. http://dx.doi.org/10.23912/978-1-908999-03-0-2325.
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“It’s raining truffles, radishes and fennels,” says Sir John Falstaff, the richly humane and deeply funny title character of Giuseppe Verdi’s final masterpiece. While there are many ways that food, wine and other libations have been used in opera, somehow this line best captures both the grandeur and common touch that opera and gastronomy possess. For every rare and fragrant truffle, there are plenty of common but no less essential radishes and fennels, all of which have their metaphorical place in opera and real place in cookery. Giuseppe Verdi (1813-1901) was probably the most important Italian creative artist since the Renaissance. Not only was he the foremost composer of Italian opera and, for many, the greatest opera composer of all, but he was a knowledgeable gastronome and farmer as well. His most famous operas include tragedies and dramas such as Rigoletto, Il Trovatore, La Traviata, Aïda and Otello, but it was in his last work, the human comedy Falstaff, that he achieved his fullest expression of a philosophy that believes ‘All the world is a joke and man is born a clown.’
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"Mildred Cecil, Née Cooke, Lady Burleigh( I 526-1589)." In Early Modern Women Poets (1520-1700), edited by Jane Stevenson Peter Davidson, Meg Bateman, Kate Chedgzoy, and Julie Saunders, 19–20. Oxford University PressOxford, 2001. http://dx.doi.org/10.1093/oso/9780198184263.003.0011.
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Abstract Mildred was The oldest daughter of Sir Anthony Cooke of Gidea Hall in Essex. His family consisted of five daughters and four sons, of whom four daughters became famous as scholars. The details of Their curriculum are unknown, but They were certainly taught The Classical languages, Italian, probably French, and Latin and Greek verse composition. The youngest daughter (Margaret) appears to have died in her late teens, but The surviving four impressed Their contemporaries as outstandingly learned. Mildred, Lady Burleigh, second wife of William Cecil, was almost certainly The eldest. She married Cecil on 21 December 1545, and much of The family’s story Thereafter can be explained by this connection. At The time of his second marriage, however, he was only 25. Henry VIII was still on The throne, and Cecil’s political importance was negligible, while Mildred was merely The daughter of an old University friend. .
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Hardy, Lawrence Harold. "A History of Computer Networking Technology." In Encyclopedia of Multimedia Technology and Networking, Second Edition, 613–18. IGI Global, 2009. http://dx.doi.org/10.4018/978-1-60566-014-1.ch082.
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The computer has influenced the very fabric of modern society. As a stand-alone machine, it has proven itself a practical and highly efficient tool for education, commerce, science, and medicine. When attached to a network—the Internet for example—it becomes the nexus of opportunity, transforming our lives in ways that are both problematic and astonishing. Computer networks are the source for vast amounts of knowledge, which can predict the weather, identify organ donors and recipients, or analyze the complexity of the human genome (Shindler, 2002). The linking of ideas across an information highway satisfies a primordial hunger humans have to belong and to communicate. Early civilizations, to satisfy this desire, created information highways of carrier pigeons (Palmer, 2006). The history of computer networking begins in the 19th century with the invention of the telegraph, the telephone, and the radiotelegraph. The first communications information highway based on electricity was created with the deployment of the telegraph. The telegraph itself is no more than an electromagnet connected to a battery, connected to a switch, connected to wire (Derfler & Freed, 2002). The telegraph operates very straightforwardly. To send a message (electric current), the telegrapher rapidly opens and closes the telegraph switch. The receiving telegraph uses the electric current to create a magnetic field, which causes an observable mechanical event (Calvert, 2004). The first commercial telegraph was patented in Great Britain by Charles Wheatstone and William Cooke in 1837 (The Institution of Engineering and Technology, 2007). The Cooke-Wheatstone Telegraph required six wires and five magnetic needles. Messages were created when combinations of the needles were deflected left or right to indicate letters (Derfler & Freed, 2002). Almost simultaneous to the Cooke-Wheatstone Telegraph was the Samuel F. B. Morse Telegraph in the United States in 1837 (Calvert, 2004). In comparison, the Morse Telegraph was decidedly different from its European counterpart. First, it was much simpler than the Cooke-Wheatstone Telegraph: to transmit messages, it used one wire instead of six. Second, it used a code and a sounder to send and receive messages instead of deflected needles (Derfler & Freed, 2002). The simplicity of the Morse Telegraph made it the worldwide standard. The next major change in telegraphy occurred because of the efforts of French inventor Emile Baudot. Baudot’s first innovation replaced the telegrapher’s key with a typewriter like keyboard. His second innovation replaced the dots and dashes of Morse code with a five-unit or five-bit code—similar to American standard code for information interchange (ASCII) or extended binary coded decimal interchange code (EBCDIC)—he developed. Unlike Morse code, which relied upon a series of dots and dashes, each letter in the Baudot code contained a combination of five electrical pulses. Eventually all major telegraph companies converted to Baudot code, which eliminated the need for a skilled Morse code telegrapher (Derfler & Freed, 2002). Finally, Baudot, in 1894, invented a distributor which allowed his printing telegraph to multiplex its signals; as many as eight machines could send simultaneous messages over one telegraph circuit (Britannica Concise Encyclopedia , 2006). The Baudot printing telegraph paved the way for the Teletype and Telex (Derfler & Freed, 2002). The second forerunner of modern computer networking was the telephone. It was a significant advancement over the telegraph for it personalized telecommunications, bringing the voices and emotions of the sender to the receiver. Unlike its predecessor the telegraph, telephone networks created virtual circuit to connect telephones to one another (Shindler, 2002). Legend credits Alexander Graham Bell as the inventor of the telephone in 1876. He was not. Bell was the first to patent the telephone. Historians credit Italian- American scientist Antonio Meucci as the inventor of the telephone. Meucci began working on his design for a talking telegraph in 1849 and filed a caveat for his design in 1871 but was unable to finance commercial development. In 2002, the United States House of Representatives passed a resolution recognizing his accomplishment to telecommunications (Library of Congress, 2007).
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Hardy, Lawrence Harold. "A History of Computer Networking Technology." In Networking and Telecommunications, 26–32. IGI Global, 2010. http://dx.doi.org/10.4018/978-1-60566-986-1.ch003.
Full textAbstract:
The computer has influenced the very fabric of modern society. As a stand-alone machine, it has proven itself a practical and highly efficient tool for education, commerce, science, and medicine. When attached to a network—the Internet for example—it becomes the nexus of opportunity, transforming our lives in ways that are both problematic and astonishing. Computer networks are the source for vast amounts of knowledge, which can predict the weather, identify organ donors and recipients, or analyze the complexity of the human genome (Shindler, 2002). The linking of ideas across an information highway satisfies a primordial hunger humans have to belong and to communicate. Early civilizations, to satisfy this desire, created information highways of carrier pigeons (Palmer, 2006). The history of computer networking begins in the 19th century with the invention of the telegraph, the telephone, and the radiotelegraph. The first communications information highway based on electricity was created with the deployment of the telegraph. The telegraph itself is no more than an electromagnet connected to a battery, connected to a switch, connected to wire (Derfler & Freed, 2002). The telegraph operates very straightforwardly. To send a message (electric current), the telegrapher rapidly opens and closes the telegraph switch. The receiving telegraph uses the electric current to create a magnetic field, which causes an observable mechanical event (Calvert, 2004). The first commercial telegraph was patented in Great Britain by Charles Wheatstone and William Cooke in 1837 (The Institution of Engineering and Technology, 2007). The Cooke-Wheatstone Telegraph required six wires and five magnetic needles. Messages were created when combinations of the needles were deflected left or right to indicate letters (Derfler & Freed, 2002). Almost simultaneous to the Cooke-Wheatstone Telegraph was the Samuel F. B. Morse Telegraph in the United States in 1837 (Calvert, 2004). In comparison, the Morse Telegraph was decidedly different from its European counterpart. First, it was much simpler than the Cooke-Wheatstone Telegraph: to transmit messages, it used one wire instead of six. Second, it used a code and a sounder to send and receive messages instead of deflected needles (Derfler & Freed, 2002). The simplicity of the Morse Telegraph made it the worldwide standard. The next major change in telegraphy occurred because of the efforts of French inventor Emile Baudot. Baudot’s first innovation replaced the telegrapher’s key with a typewriter like keyboard. His second innovation replaced the dots and dashes of Morse code with a five-unit or five-bit code—similar to American standard code for information interchange (ASCII) or extended binary coded decimal interchange code (EBCDIC)—he developed. Unlike Morse code, which relied upon a series of dots and dashes, each letter in the Baudot code contained a combination of five electrical pulses. Eventually all major telegraph companies converted to Baudot code, which eliminated the need for a skilled Morse code telegrapher (Derfler & Freed, 2002). Finally, Baudot, in 1894, invented a distributor which allowed his printing telegraph to multiplex its signals; as many as eight machines could send simultaneous messages over one telegraph circuit (Britannica Concise Encyclopedia , 2006). The Baudot printing telegraph paved the way for the Teletype and Telex (Derfler & Freed, 2002). The second forerunner of modern computer networking was the telephone. It was a significant advancement over the telegraph for it personalized telecommunications, bringing the voices and emotions of the sender to the receiver. Unlike its predecessor the telegraph, telephone networks created virtual circuit to connect telephones to one another (Shindler, 2002). Legend credits Alexander Graham Bell as the inventor of the telephone in 1876. He was not. Bell was the first to patent the telephone. Historians credit Italian- American scientist Antonio Meucci as the inventor of the telephone. Meucci began working on his design for a talking telegraph in 1849 and filed a caveat for his design in 1871 but was unable to finance commercial development. In 2002, the United States House of Representatives passed a resolution recognizing his accomplishment to telecommunications (Library of Congress, 2007).
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Waterlow, J. C. "Needs for Food: Are We Asking Too Much?" In Feeding a World Population of More Than Eight Billion People. Oxford University Press, 1998. http://dx.doi.org/10.1093/oso/9780195113129.003.0006.
Full textAbstract:
The Royal Society has in recent years taken a great interest in the growth of the world’s population and has been represented at the two big international congresses on this subject, in Delhi and in Cairo (Graham-Smith, 1994). According to U.N. projections, in 20 year’s time the world population will be between 7.5 and 8.5 billion (Demeny, 1996). There does not seem to be much controversy about these figures. On the other hand, when it comes to the question of whether it will be possible to feed these 8 billion people, opinions diverge widely between optimists and pessimists. McCalla (1995), the director of the Agriculture and Natural Resources Department of the World Bank, in a very illuminating discussion of the controversy, has said, “The economists are always wrong,” presumably because they have to deduce future trends from those of the past. It seemed to us that the best way to make a useful contribution is to look at the subject and assess the possibilities from an objective scientific point of view. The Royal Society has done this twice in the past, with two discussion meetings: one on Agricultural Efficiency (Cooke et al., 1977) and the other on Technology in the 1990s: Agriculture and Food (Blaxter and Fowden, 1985). Now, 10 years on, it is time to have another go, widening the scope of the recent discussion meeting “Land Resources: On the Edge of the Malthusion Precipice?” The late Kenneth Blaxter, in a scries of lectures called “People, Food and Resources,” published in 1986, recalled a quotation from Friedrich Engels, writing in 1844 about the Malthusian dilemma: “Science advances in proportion to the knowledge bequeathed to it by the previous generation and thus under the most ordinary conditions grows in geometrical progression — and what is impossible for science?” (my italics).
Conference papers on the topic "Italian Cookery"
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Germani, Michele, Marco Mandolini, Marco Marconi, and Marta Rossi. "Usability Demonstration of the G.EN.ESI Eco-Design Platform: The Cooker Hood Case Study." In ASME 2015 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2015. http://dx.doi.org/10.1115/detc2015-46361.
Full textAbstract:
Due to the increasing pressure of legislations and market, the environmental sustainability is becoming a key competitive factor for companies. In specific markets, as the Northern Europe one, customers are very careful on the quality and sustainability of products, thus companies has to design and manufacture green goods. In this context, there is a strong need of effective design tools and platform which allows to configure products applying the life cycle paradigm and with the “environment on mind”. Currently in the market there are only few examples of products designed taking into account the eco-design concepts. In particular, for mechatronic or energy using products only the use phase is usually considered and all the re-design strategies aim to reduce the energy consumption. This is essentially due to the fact that there is a lack of tools and design platforms, which are easy to use and well integrated with the traditional design tools and with the design processes of companies. This paper wants to demonstrate the usefulness of a set of interoperable eco-design tools, the G.EN.ESI platform, in supporting the re-design of a mechatronic product. The proposed case study, realized in collaboration with an Italian leading company in the sector of household appliances, focuses on the improvement of a domestic cooker hood with the final objective to obtain a more sustainable product. The in-depth experimentation, for the duration of more than 3 months, involved different stakeholders within the company (designers, environmental expert, etc.), with the aim to validate the G.EN.ESI platform tools in different phases of the re-design process. The case study showed that the use of the platform has supported the company in the identification of the environmental hot-spots and during the product re-design phase, considering the whole life cycle. The re-engineered cooker hood exhibits relevant improvements in the most important environmental and economic indicators (environmental impact, energy efficiency, disassemblability, recyclability, etc.). Also a detailed analysis of the platform usability has been performed in order to measure if the tools completely fulfil the expectations of the final users. Finally, the level of integration within the company processes has been evaluated with a dedicated questionnaire. The results of these last analyses showed that the G.EN.ESI platform is appropriate to support a company to improve the sustainability of their products without the needs to heavily alter the traditional design process.