Avalli
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A Multitude of Women
Author: Stefania Lucamante
language: en
Publisher: University of Toronto Press
Release Date: 2008-01-01
A Multitude of Women looks at the ways in which both Italian literary tradition and external influences have assisted Italian women writers in rethinking the theoretical and aesthetic ties between author, text, and readership in the construction of the novel. Stefania Lucamante discusses the valuable contributions that Italian women writers have made to the contemporary novel and illustrates the relevance of the novelistic examples set by their predecessors. She addresses various discursive communities, reading works by Di Lascia, Ferrante, Vinci, and others with reference to intertextuality and the theories of Elsa Morante and Simone de Beauvoir. This study identifies a positive deviation from literary and ideological orthodoxy, a deviation that helps give meaning to the Italian novel and to transform the traditional notion of the canon in Italian literature. Lucamante argues that this is partly due to the merits of women writers and their ability to eschew obsolete patterns in narrative while favouring forms that are more attuned to the ever-changing needs of society. She shows that contemporary novels by women authors mirror a shift from previous trends in which the need for female emancipation interfered with the actual literary and aesthetic significance of the novel. A Multitude of Women offers a new epistemology of the novel and will appeal to those interested in women's writing, readership, Italian studies, and literary studies in general.
The Teatro Solís
Author: Susana Salgado
language: en
Publisher: Wesleyan University Press
Release Date: 2003-07-22
The first comprehensive history of the oldest major opera house in the Americas.
Handbook of Dairy Foods Analysis
Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Key Features: Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream Analysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds Includes a series of chapters on analyzing sensory qualities, including color, texture, and flavor. Covering the gamut of dairy analysis techniques, th e book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants, and/or other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an international panel of distinguished contributors under the editorial guidance of renowned authorities, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research, processing, and manufacturing industries.