Tashkeell
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Promoted Content
December 2019The Professional Handbook of Cider Tasting
by Travis Alexander, Brianna Ewing
In recent years, with the rise of the craft beverage movement, the cider industry has been through a period of rapid commercial and non-commercial growth. Tasting and quality control is a core aspect of successful cider making and it is essential for industry and researchers to characterize cider using a standard, quantifiable metric. This book is a research-based text for understanding both the theory and practice of effectively evaluating the sensory properties of cider. The Cider Tasting Professional Handbook includes content on the physiological basis of sensory evaluation, effective profiling of sensory evaluation, types and styles of cider, origins of cider quality attributes and direction for pairing cider with foods. The book also: - Covers a broad range of cider tasting techniques with associated technical explanations. - Provides data and research-driven information. - Contains sample sensory evaluation sheets, a tasting wheel, and guidance for creating fresh cider sensory standards and the utilization of various apple cultivars. Including a summary of the current global cider styles, this is an invaluable resource for commercial cidermakers, non-commercial cidermakers, students on cider production courses, researchers and other industry and stakeholder personnel.
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The ArtsNovember 2022In good taste
How Britain’s middle classes found their style
by Ben Highmore, Christopher Breward
In postwar Britain, journalists and politicians prophesised that the class system would not survive a consumer culture where everyone had TVs and washing machines, and where more and more people owned their own homes. They were to be proved entirely wrong. In good taste charts how class culture, rather than being destroyed by mass consumption, was remade from flat-pack furniture, Mediterranean cuisine and lifestyle magazines. Novelists, cartoonists and playwrights satirised the tastes of the emerging middle classes, and sociologists claimed that an entire population was suffering from status anxiety, but underneath it all, a world was being constructed out of duvets, quiches and mayonnaise, easy chairs from Habitat, white emulsion paint and ubiquitous well-scrubbed, second-hand pine kitchen tables. This was less a world of symbolic goods and more an intimate environment alive with new feelings and attitudes.
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The ArtsSeptember 2023The senses in interior design
Sensorial expressions and experiences
by John Potvin, Marie-Ève Marchand, Benoit Beaulieu
The senses in interior design examines how sight, touch, smell, hearing and taste have been mobilised within various forms of interiors. The chapters explore how the body navigates and negotiates the realities of designed interiors and challenge the traditional focus on star designers or ideal interiors that have left sensorial agency at the margins of design history. From the sensually gendered role of the fireplace in late sixteenth century Italy to the synaesthetic décors of Comte Robert de Montesquiou and the sensorial stimuli of Aesop stores, each chapter brings a new perspective on the central role that the senses have played in the conception, experiences and uses of interiors.
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Business, Economics & LawOctober 2004Qualities of food
by Mark Harvey, Andrew McMeekin, Alan Warde
In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.
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1996Le test d'aptitudes pour les études de médecine
Adaptation française de la version originale dans son intégralité
by Herausgegeben von Centre pour le développement de tests et le diagnostic, Université de Fribourg, Suisse, in Zus.-Arb. mit d. Institut f. Test- u. Begabungsforschung, Bonn, Deutschland
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1996Il test attitudinale per lo studio della medicina
Adattamento italiano di una versione originale completa
by Herausgegeben von Centre pour le développement de tests et le diagnostic, Université de Fribourg, Suisse, in Zus.-Arb. mit d. Institut f. Test- u. Begabungsforschung, Bonn, Deutschland
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Humanities & Social Sciences2021Taste of the Soviet Union: Food and Eaters in the Art of Life and the Art of Cinema (mid-1960s - mid-1980s)
by Olena Stiazhkina
This book is about Soviet people - women, men, children - who ate at home, at work, on the road, in kindergartens and schools, in the system of the Soviet canteens. It describes those who fought for their food in long queues to the empty shops, at collective farm markets, gathered it in their own gardens, obtained it through bribes and barter exchanges and stole it at workplaces. It is about those who created the food surpluses in the system of the shadow economy and about those who refused food as a way of rebellion against the system and about those who managed to preserve national cuisine despite its deliberate extermination by the Bolsheviks and calling national dishes "simple nationalism." Food culture is considered not only as a sign of the late Soviet consumer revolution, but also as one of the powerful mechanisms of social engineering and (self) coercion. The real world of Soviet eaters is analysed together with the artistic world where filmmakers created and broadcasted the images of Soviet food, as an object representing repressive society in which taste was as problematic and almost unattainable as food and freedom associated with taste and choice.
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Food & DrinkTaste of The Vegtable Dites
by Li Tao
This book starts with more than fifty stories about the original materials of vegetable dites. These charming stories not only record the process of discovering food but also moved you by authors’ unique real experience. These stores are divided into four chapter .Chapter One consists of some brief history of he vegetable dites on Chinese traditional Festival; Chapter Two describes some free growers which are treated as nutritious food now. Li Tao describes how linking our eating to seasonal rhythms can ensure a harmonious relationship between ourselves and the environment. Li Tao leads his kitchen brigade to innovate some popular traditional vegetable dites. Chapter Three introduces thrty-nine innovated delicious vegetable diet recipes appreciated by celebrity, as White Tea Mousse, Boiled Cha rice and Rice Cake in Fermented Rice wine etc are shared by some vegetarian director and actors. Chapter Four is a delightful look at the philosophy, history, and culture of tea in China and abroad. Tea is a significant volume in the study of vegetable dites and sure to become a classic in itself. Li Tao shares his experience of tea-tasing which make you think more deeply about the tea you drink, the vegetable food you eat and the life you own.
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Humanities & Social SciencesJuly 2010Popular culture and working–class taste in Britain, 1930–39
by Robert James, Jeffrey Richards, Rebecca Mortimer
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Humanities & Social SciencesJuly 2010
Popular culture and working–class taste in Britain, 1930–39
by Robert James, Jeffrey Richards
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HistoriographyJuly 2013Popular culture and working–class taste in Britain, 1930–39
by Robert James
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April 2017Appreciation of BAI Juyi’s Works
by Written by BAI Juyi Edited by TAN Zhenming Read by CAO Can
This book incorporates 18 well-known articles by BAI Juyi—a poet of China’s Tang Dynasty. Each article comes with notes, appreciation and translation in modern Chinese. Readers can also listen to the recordings by scanning the two-dimension code of each article or poem.
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Food & DrinkGood Aroma Tea worth Making and Tasting
by Li Tao
Dense tea aroma is written in this book by author compared with these books do not involve in too much knowledge on tea tasting but taking “tea tasting” as the title. The author gives new meaning and association on beautiful tea drinking and describes the true aroma, meaning of tea and experience of tea tasting with ink with spiritual technique of writing to bring you feel the secret of tea and enjoy the goodness of life all the time. You can learn the first hand of knowledge of distinguishing and making of tea except enjoy reading of clear picture for distinguishing and detail of tea making procedures. With detail of making procedures and illustrations, simple explanation, let you grasp the secret to make an aromatic tea fast. Even if you are a beginner, you grasp it fast.
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November 2024
Sensory Tourism
Senses and SenseScapes Encompassing Tourism Destinations
by Ian Jenkins, Robert S. Bristow, Hilary Becker, Émilie Crossley, Sara Duerte, Carlos Ferreira, Carla Fraga, Elisa Alén González, Rubén C. Lois-González, Hairul Nizam Ismail, Sofie Scheen Jahnsen, Gunnar Thór Jóhannesson, Claudette John, Margaret Kenna, Jaciel Gustavo Kunz, Katrín Anna Lund, Sharanya M, Chandru M C, Velvet Nelson, Nur Haizum Abd Rahman, Breixo Martins Rodal, Carlos Alberto Patiño Romarís, Lucia Rubio, Bidisha Sarkar, Deborah Slater, Patricia A. Stokowski, Philip Stone, Tim Taylor, Kathryn Terzano, Trinidad Domínguez Vila, Dr Pola Q. Wang, Aristeidis Gkoumas, Nur Hidayah Abd Rahman, Karen Davies
Tourism offers countless global locations, providing a multitude of sensory experiences. These include commercialised tourism products such as saunas and floatation tanks through to natural phenomenon such as mountains and wilderness destinations. Consequently, sensory elements are a curious concept within tourism because every destination provides a sensory experience of one kind or another. The first of its kind, this book examines holidays and tourism through sensory perceptions which either encourage or deter consumers. It studies sensoryscapes and how they effect and affect tourism at destinations and be linked with the development of tourist niches, reflecting the segmenting of the mass market tourism into smaller segments. Finally, it reflects on how with increased urbanisation there a growing need is to find quiet spaces, free from urban or anthropogenic noise, such as silent retreats and dark sky meditation holidays. Escape has always been one of the main components of tourism development together with attraction to spatial locations that match tourists' needs. Structed to address each of the senses separately, this book provides a: · wide range of case studies from interdisciplinary backgrounds · links amongst common themes across the various threads of research on sensory experiences · theoretical framework and practical application for sensory tourism. It will be of interest to those studying tourism management as well as wider social science disciplines.
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Humanities & Social SciencesJune 2021Feeling the strain
A cultural history of stress in twentieth-century Britain
by Jill Kirby
Examining the popular discourse of nerves and stress, this book provides a historical account of how ordinary Britons understood, explained and coped with the pressures and strains of daily life during the twentieth century. It traces the popular, vernacular discourse of stress, illuminating not just how stress was known, but the ways in which that knowledge was produced. Taking a cultural approach, the book focuses on contemporary popular understandings, revealing continuity of ideas about work, mental health, status, gender and individual weakness, as well as the changing socio-economic contexts that enabled stress to become a ubiquitous condition of everyday life by the end of the century. With accounts from sufferers, families and colleagues it also offers insight into self-help literature, the meanings of work and changing dynamics of domestic life, delivering a complementary perspective to medical histories of stress.
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Literature & Literary StudiesJanuary 2019Taste of theory
by Zhao Qiang
The author is Zhao Qiang, deputy editor-in-chief of Global Times. The manuscript features more than 30 political essays created by the author during his studies at the Party School of the Communist Party of China. For example, "Confidence in the system, how do you feel confident", "I really admire you, respect for truth from facts", etc .; "Theoretical study, not too utilitarian", "Popular, and then popular", etc., in-depth thinking on how to use the weapon of theory; The author changed the face of the theoretical article that was boring, hard and cold, and refused to be thousands of miles away. The reasoning was based on trivial matters, making the article have a strong sense of responsibility, the weight of the theory and the ease of the form.
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Humanities & Social SciencesZeng Guofan (a version explained by Tang Haoming）
by Tang Haoming
Zeng Guofan is a long historical novel elaborately created by Tang Haoming. Based on real history, the novel describes the process of Zeng Guofan's mobilization from the Xiang Army to the victory of the Taiping Heavenly Kingdom and then becoming a minister. This book exclusively includes Mr. Tang Haoming's 1000-minute video. Readers can scan the two-dimensional code in the book to get an exclusive video. Through the video, readers can understand the historical context of Zeng Guofan's time, the world, the social customs, etc.
