April 1, 2021 Volume 76 No

Total Page:16

File Type:pdf, Size:1020Kb

April 1, 2021 Volume 76 No The Student Newspaper of Seattle Preparatory School 400 Broad St, Seattle, WA 98109 The Seattle Prep Panther Twitter: @seepreppantherrrrrr April 1, 2021 www.bringbackignacio.com Volume 76 No. 2 Instagram: @seeattlepreppantherz Firepole Installed in Adelphia Staircase Yerba Mate ABBY WILWERDING ‘22 Launches STAFF WRITER ith the reintroduction of in-per- son learning at Seattle Prep, stu- Products in Wdents adapted to new COVID precautions when traveling around school, the Smith Café including the installation of a fire pole in PIPER WOOD ‘21 the staircase of Adelphia Memorial Hall. STAFF WRITER “After the first week, we realized long awaited favorite is coming that if we put a firepole in, students could to the Seattle Prep campus after easily take the firepole down, and the stairs years of student requests. Guyakí up” stated the Dean of Students, Mr. Stea- A Yerba Mate! rns. After months of being consid- The idea immediately gained ered, Yerba Mate teas will be offered in popularity, and the firepole was installed the fridges of the Smith Café! Many stu- at the beginning of last week. Directly fol- dents love these drinks and will search lowing the dedication ceremony, the Seat- far for one to bring to school. Now, the tle Fire Department came to lay out some wait is over! The loved drinks will be rules and safety guidelines. stocked starting April 1st, as a tribute to “With the addition of the fire the company’s spring flavors debuting 20 pole, it was important to us to make sure years ago that day. we stayed on top of the safety aspect of it, Senior Cate McNett fell in love so having the firemen come in to demon- with these drinks after traveling to Uru- strate was essential” Stearns remarked. guay over the summer of her freshman On March 22nd, opening day, a year. She even funded a factory in Ger- line started forming near the library on the many to keep manufacturing them across 5th floor. “We were slightly anticipating the globe! She is very excited that these this; however, we expect it to die down drinks will be in store for her and her once the excitement around the installa- best friends. Her favorite flavor is Pas- tion lessens,” Mr. Chism, Campus Security sion Fruit, which Seattle Prep will have, Monitor, remarked. along with every single flavor offered by It’s true; students have been eager Yerba Mate. to test it out. The general consensus is that The Smith Cafe received special it’s a little hard to adapt to and takes lots of funding for this item from a current stu- arm strength, but once you get the hang of dent who wishes to remain anonymous. it, it’s super fun. The person who funded this new item is Students who are particular- kept top secret because she doesn’t like ly confident have begun racing for a top the attention. In the L-Z cohort, this speed, much to the dismay of faculty and student and her family originally want- staff. As of now, 16 mph is the speed to ed more access to Yerba Mate drinks, beat. One lesson students have learned is since they are most often found in Whole that you must make sure all your belong- Abby Wilwerding Photo: Foods, QFC, and other healthy grocers. ings are secured before embarking the fire- A Seattle Fire Department member poses following the final inspection Blake Weld, ’21, a lover of pole. of the new firepole installed in Adelphia Memorial Hall. The new firepole Sparkling Cranberry Pomegranate, said, “One time, I accidentally left my allows greater student freedom during passing periods. “I wondered why the family made sure backpack unzipped and my Hydroflask fell that Sparkling Cranberry Pomegranate out, landing on a freshman that was walk- a big highlight during these unprecedented The installation is a great feat in was included since it’s not a common fla- ing up the stairs” a senior shared. times; one student even said, “I wish all my getting students to class efficiently and one vor. I guess they just know me best!” Despite this, the fire pole has been classes were in Adelphia.” of the best things to come out of COVID!! The anonymous donor felt the love when, during school, a friend Prep Replaces Panther Mascot with Live Panther, brought a Revel Berry to lunch, and talk- ed highly of her favorite flavor, when Chaos Ensues everyone sitting near her chimed in to HOBBS HEGEDUS ‘22 idea.” Mr. Beurns, the Dean of Students, Ricky decided to hire Joe Exotic from the repeat their favorite taste of the special STAFF WRITER replied. hit Netflix show “Tiger King.” To recap- drinks. “Enlightenment is my favorite, ast month, the new Seattle Prep The panther was playful and was ture the beast. In the duration Joe Exotic but Bluephoria to me tastes like thick President, Mr. Ricky announced watching the students out of the holes in was inside, many screams and yells re- blue grass, ew,” said Sydney Shimizu, that Seattle Prep would be receiving the box, until it was provoked. “A student sounded out from the Prep campus. It is L appeared to have shown it a movie on Net- unknown if these were from Mr. Exotic or ’22, offering her opinion on the drinks. a real-life panther. It would be imported to When the mystery donor heard the United States from northern Argentina flix, I believe it was that movie with Jerry the Panther. After a couple hours, Exotic of everyone loving the drinks, she chose to serve as the school’s new mascot. exited McDonnell Hall with the Panther in to make Seattle Prep an ambassador for “After a totally legal deal, we are a headlock. “Now the students Yerba Mate. proud to announce, that with all of your tu- In the aftermath, Mr. Ricky would To have a little fun during hy- ition funds, we have obtained a real, live be forcefully removed from his Presiden- brid learning, there is a competition panther.” Mr. Ricky stated to the parents really fear JUG.” tial position by the school, for his poor starting April 1st to see who will buy the in a press conference on the first of the judgment and disregard for student’s safe- most Yerbs! You can receive information month. “There is no way whatsoever, this Mr. Beurns ty. Later that day, the school board decided about how to download the Yerb Track- could bite us back later.” A collective face unanimously that Joe Exotic, was the most er app from any Collegio teacher. If the palm from the parents echoed throughout suitable replacement. Partially due to his teachers pretend to not know what you the McHugh gymnasium in response. honor and valor in wrangling the Panther, are talking about, it is likely because they But the panther did indeed bite and in case another similar accident should want to win the competition themselves. the school back. Later on the same day, the Seinfeld, called ‘Bee Movie’ or occur. Because of Seattle Prep’s am- Panther, now going by the name Ignacio, something.” Said Mr. Ricky. After this Our antagonist, Ignacio, now re- bassador status, they will give out free escaped. Two minutes later, all students “Bee Movie” was on for approximately six sides in the JUG room, as the new JUG Yerba Mates to the student who wins! were told to stay within their classrooms. minutes, Ignacio busted out of its prison master. Since his appointment, Prep has Students will be buzzing with caffeine Lockdown procedures were put into place, and bit the phone in half. “The following not given anyone Jug. during the spring, so get ready Mates! as the students hid. events were pure chaos” President Ricky “Now the students really fear The competition is fierce. “How the panther escaped the replied dramatically. Jug” Mr. Beurns commented. carboard box in the Commons, I have no After two weeks of torment, Mr. 2 PREP LIFE THE PANTHER | APRIL 1, 2021 EDITORS: WILL THOMPSON ‘21 & GAEL LOOR ‘22 BUSTED! Robbers Break into Prep to Steal...Books? SYDNEY LEARDI ‘23 have regretted it ever since. “We know we Staff Writer are not the brightest tools in the toolbox, but n March 11, 2021, two criminals, we wanted to change that,” Pott explained. Joe King and Jack Pott trespassed With giddy nods, King jumped Oon Seattle Prep’s campus and broke in, “We never read when we were younger into the McKay Library. Surprisingly, their so we thought it would be the perfect step target was not the computers or other ex- to improving! We are sorry for the broken pensive items, glass, I got so but 20 classic “We know we are not excited when books that sat I found the on the shelves. book, I want- Titles the brightest tools in the ed that I acci- such as “Julius dently swung Caesar”, “The toolbox, but we wanted my hands too Odyssey”, and hard. I forgot “The Great I had my wa- Gatsby” made to change that.” ter bottle in their way into one!” the hands of Jack Pott King King and Pott. and Pott were Thankfully, questioned they were caught by campus security why they did not borrow from the public li- after stopping to get a slice of pizza brary. They looked at each other confusedly from Pagliacci’s. Many faculty and stu- before expressing that they thought the pub- Photo: SEATTLE PREP POLICE DEPARTMENT dents had questions, but thankfully King lic library required payment. Evidence collected from the recent McKay Library break in.
Recommended publications
  • Of Council Regulation (EEC) No 2081/92 on the Protection of Geographical Indications and Designations of Origin
    20.12.2000EN Official Journal of the European Communities C 366/9 Publication of an application for registration pursuant to Article 6(2) of Council Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin (2000/C 366/05) This publication confers the right to object to the application pursuant to Article 7 of the abovementioned Regulation. Any objection to this application must be submitted via the competent authority in the Member State concerned within a time limit of six months from the date of this publication. The arguments for publication are set out below, in particular under 4.6, and are considered to justify the application within the meaning of Regulation (EEC) No 2081/92. COUNCIL REGULATION (EEC) No 2081/92 APPLICATION FOR REGISTRATION: ARTICLE 5 PDO ( ) PGI (x) National application No 1/2000 1. Responsible department in the Member State Name: Ministero delle Politiche agricole e forestali Address: Via XX Settembre, 20, I-00187 Roma Tel. (39-6) 481 99 68 Fax (39-6) 42 01 31 26 2. Applicant group 2.1. Name: Associazione per la Valorizzazione de Pane Tipico Ferrarese 2.2. Address: Via Darsena, 178, I-44100 Ferrara Tel. (39-2532) 77 84 11 2.3. Composition: Producer/processor (x) Other ( ). 3. Type of product: Class 2.4 Bakery product. 4. Specification (Summary of requirements pursuant to Article 4(2)) 4.1. Name: Coppia Ferrarese. 4.2. Description: The protected geographical indication Coppia Ferrarese refers to a type of bread in the form of a double twisted loaf (coppia), made from type O common wheat flour, pure pork lard, extra-virgin olive oil, sourdough, cooking salt, water and malt.
    [Show full text]
  • Using Italian
    This page intentionally left blank Using Italian This is a guide to Italian usage for students who have already acquired the basics of the language and wish to extend their knowledge. Unlike conventional grammars, it gives special attention to those areas of vocabulary and grammar which cause most difficulty to English speakers. Careful consideration is given throughout to questions of style, register, and politeness which are essential to achieving an appropriate level of formality or informality in writing and speech. The book surveys the contemporary linguistic scene and gives ample space to the new varieties of Italian that are emerging in modern Italy. The influence of the dialects in shaping the development of Italian is also acknowledged. Clear, readable and easy to consult via its two indexes, this is an essential reference for learners seeking access to the finer nuances of the Italian language. j. j. kinder is Associate Professor of Italian at the Department of European Languages and Studies, University of Western Australia. He has published widely on the Italian language spoken by migrants and their children. v. m. savini is tutor in Italian at the Department of European Languages and Studies, University of Western Australia. He works as both a tutor and a translator. Companion titles to Using Italian Using French (third edition) Using Italian Synonyms A guide to contemporary usage howard moss and vanna motta r. e. batc h e lor and m. h. of f ord (ISBN 0 521 47506 6 hardback) (ISBN 0 521 64177 2 hardback) (ISBN 0 521 47573 2 paperback) (ISBN 0 521 64593 X paperback) Using French Vocabulary Using Spanish jean h.
    [Show full text]
  • Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
    FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu.
    [Show full text]
  • Emilia-Romagna's Food Crowned Italy's Best
    Emilia-Romagna’s Food Crowned Italy’s Best Published on iItaly.org (http://www.iitaly.org) Emilia-Romagna’s Food Crowned Italy’s Best Natasha Lardera (March 07, 2015) “Italy’s Greatest Gastronomic Treasure, Emilia Romagna.” This is the title’s of David Rosengarten’s latest article published on Forbes, an extensive piece that goes beyond Parmigiano-Reggiano, Prosciutto di Parma, Mortadella, tortellini and balsamic vinegar. “Italy’s Greatest Gastronomic Treasure, Emilia Romagna.” [2] This is the title’s of David Rosengarten’s latest article published on Forbes, an extensive piece that goes beyond Parmigiano- Reggiano, Prosciutto di Parma, Mortadella, tortellini and balsamic vinegar. The long reportage starts with a cute cliché, that “If you ask an Italian where the best food is in Italy, you almost always get the same answer. “Eh,” they like to say. “At my mother’s house!”… looking like “how could you be so stupid to not know that?” Yet, apparently if you ask around and push for a regional answer everybody agrees on Emilia-Romagna, “the wondrous north-central region that lies in the fertile Po River Valley.” What Rosengarten proceeds to explain is that for Italians this is not an uncommon answer, Emilia- Romagna is known to be a major player for its rich and savory cuisine but in the US its cuisine is not that popular. Americans, for example, tend to be big aficionados of Tuscan cuisine and the reported even gives a funny example: “Once, in New York, a great restaurateur opened a place called Page 1 of 3 Emilia-Romagna’s Food Crowned Italy’s Best Published on iItaly.org (http://www.iitaly.org) Amarcord, a reference to Fellini, who was one of Emilia-Romagna’s greatest sons.
    [Show full text]
  • Uni-Ateneo “Ivana Torretta” Anno Accademico 2011/12 21 Novembre 2011
    Uni-ATENeO “Ivana Torretta” Anno Accademico 2011/12 21 Novembre 2011 a cura di Patrizia Frìsoli Docente Master of Food Slow Food “La pasta che lievita è una materia composta da tre elementi: la terra, l’acqua e l’aria. Attende il quarto: il fuoco. Chi capisce tutti questi sogni capisce, a modo suo, che il pane è un alimento completo” Gaston Bachelard Filosofo “…è denominato pane il prodotto ottenuto dalla cottura di una pasta convenientemente lievitata,preparata con sfarinati di grano, acqua e lievito, con o senza aggiunta di sale comune” DL 27/1/1992 N.109 IL PANE NELLA STORIA EGITTO Prime testimonianze panificazione vera e propria Primi forni a cupola Farina orzo e miglio Grano dono dea Iside: Insegnò alle donne la macinazione e come impastarlo Primo pane gallette non lievitate Introduzione lievito casuale Dispetto di una schiava alla padrona Residuo birra nell‟impasto del pane Pane moneta di scambio 1000 a.C almeno 40 tipi di pane e di dolci GRECIA Oggetto di culto Dea Demetra Madre Terra o “dea del pane” 60 tipi di pane con forma, cereali e cottura diversa Istituzione primi forni pubblici Associazioni panificatori con regole precise ROMA Gallette durissime usate come piatto Fornai comparvero nel II secolo Schiavi greci Pagnotte Filoni con tagli ( porzionatura) Catone definì questo nuovo pane come un segno di decadenza! Caduta Impero Romano i forni pubblici sparirono e la panificazione rimase solo quella domestica CUMPANATICUM Companatico Ogni preparazione che poteva accompagnarsi al pane MONASTERI Uniche panetterie superstite RINASCIMENTO
    [Show full text]
  • Inauguration Sourdough Library 15 October 2013
    Inauguration Sourdough Library 15 October 2013 Professor of Microbiology at the Department of Soil, Plant and Food Sciences University of Bari, Italy “History of bread” Marco Gobbetti 16 – 17 October, Sankt Vith (Belgium) Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Bread: «The ferment of life» For the Egyptians: a piece of merchandise.. For the Egyptians: Sacred value….”a gift of God or the gods” For the Jews.. sacred and transcendent value For the Christians..Eucharist For the Greeks..offered to the Divinity…medicinal purpose For the Latin.. vehicle for transmitting of the sacrum For the Romans..sign of purification Wall painting of the Tomb of Ramesses III, (1570-1070 b. C), XIX Dinasty Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Influence of the term «bread» on the common lexicon «Lord»«Companion» (from Old English(from cum vocabulary panis) hlaford) “to earn his bread” ““toremove eat unearnedbread from bread” his mouth” “man cannot live on bread alone” Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy History and sourdough Egyptians (2000 B.C.) casually discovered a leavened dough; used foam of beer as a (unconscious) starter for dough leavening Romans (1° century A.D.) used to propagate the sourdough through back-slopping (Plinio il Vecchio, Naturalis Historia XVIII) Middle Age (1600): dawn of the use of baker’s yeast for bread Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Tacuini sanitatis (XI century): “among the six elements needed to keep daily wellness… foods and beverages… “ “…White bread: it improves the wellness but it must be completely fermented …“ (FromTheatrum sanitatis, XI Century) Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Pliny the elder wrote: “….Then, normally they do not even heat the dough, but they just use a bit of dough left from the day before, and it is undeniable that flour, by its nature, is leavened by an acid substance.
    [Show full text]
  • Viaggi-Golosi-In-Inglese-2011.Pdf
    Publishing project: APT Servizi Emilia Romagna Unione di prodotto Appennino e Verde Unione di prodotto Città d’arte, cultura, affari Unione di prodotto Costa Concept & graphic design: Empresa Creativa Texts: Lorenzo Frassoldati Translation: Link up, Rimini Photographs: Photo Archive of APT Servizi Photo Archive of Unioni di prodotto Appennino e Verde - Città d’arte, cultura, affari - Costa. Photo Archive of the following provinces: Piacenza, Parma, Reggio Emilia, Modena, Bologna, Ferrara, Ravenna, Forlì-Cesena, Rimini. Printed in April 2010 by Labanti e Nanni Industrie Grafi che - Crespellano (Bologna) Simply delicious! Intense fragrances and delicious fl avours. For all those who live in Emilia-Romagna, a region that enjoys an excellent quality of life, the culture of good food is synonymous with tradition, friendship and hospitality. To allow excellent balsamic vinegars, sweet hams and exquisite wines to “rest”, we have sacrifi ced hundreds of rooms, at times even entire farmhouses. It’s true that nature has given us fertile lands for growing wonderful products and perfect microclimates for curing and maturing them. However, the key to our success lies in the harmonious union between the work of man and the cycles of nature, between cultivation and production, between processing and distribution. Thanks to these wonderful synergies we have managed, over the centuries, to guarantee our children, Italy and the entire world excellent food and wine products. We are extremely jealous of these things, but have always shared them with friends, with guests, with everyone. That is why we have put together this small guide-book packed with suggestions for travels in our region discovering fantastic food and wine products to take home or give as gifts while staying in comfortable hotels or at relaxing holiday farms.
    [Show full text]
  • Of Council Regulation (EC)
    14.3.2012 EN Official Journal of the European Union C 75/13 OTHER ACTS EUROPEAN COMMISSION Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2012/C 75/07) This publication confers the right to object to the amendment application pursuant to Article 7 of Council Regulation (EC) No 510/2006 ( 1). Statements of objection must reach the Commission within six months of the date of this publication. AMENDMENT APPLICATION COUNCIL REGULATION (EC) No 510/2006 AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9 ‘COPPIA FERRARESE’ EC No: IT-PGI-0105-0120-30.08.2007 PGI ( X ) PDO ( ) 1. Heading in the product specification affected by the amendment: — Name of product — Description of product — Geographical area — Proof of origin — Method of production — Link — Labelling — National requirements — Other (to be specified) 2. Type of amendment(s): — Amendment to Single Document or Summary Sheet — Amendment to Specification of registered PDO or PGI for which neither the Single Document nor the Summary Sheet has been published — Amendment to Specification that requires no amendment to the published Single Document (Article 9(3) of Regulation (EC) No 510/2006) — Temporary amendment to Specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006) ( 1 ) OJ L 93, 31.3.2006, p. 12. C 75/14 EN Official Journal of the European Union 14.3.2012 3. Amendment(s): 3.1. Description of product: In Article 7, on the product’s characteristics on release for consumption, the maximum moisture content for the different sizes has been increased to a maximum of 19 %, since it has been found that the moisture content of the larger sizes of ‘Coppia Ferrarese’ PGI is higher than currently laid down.
    [Show full text]
  • BREAD an Interdisciplinary Perspective
    57 Studi e Ricerche Scienze e Tecnologie BREAD an interdisciplinary perspective edited by Cesare Manetti and Fabrizio Rufo University Press Collana Studi e Ricerche 57 Scienze e Tecnologie BREAD an interdisciplinary perspective edited by Cesare Manetti and Fabrizio Rufo 2017 Financed by Sapienza University of Rome (Progetti multidisciplinari 2014, anno 2014, prot. C26M149BFY) Copyright © 2017 Sapienza Università Editrice Piazzale Aldo Moro 5 – 00185 Roma www.editricesapienza.it [email protected] Iscrizione Registro Operatori Comunicazione n. 11420 ISBN 978-88-9377-016-3 Pubblicato a maggio 2017 Quest’opera è distribuita con licenza Creative Commons 3.0 diffusa in modalitàopen access. In copertina: Medieval baker (Public domain). Contents Introduction 1 1. Bread in Prehistory: looking for the path of an extraordinary invention 5 (F. Balossi-Restelli, C. Conati-Barbaro, C. Lemorini, L. Mori, D. D’Errico) 2. Bread as a Sign. The Ins and Outs of Bread Cultural Anthropology’s Contribution (V. Trupiano) 15 Foreword (A. Sorbrero) 15 3. Food as an epistemic entity. The case of bread (F. Rufo, L. Maugeri) 41 4. Geography of taste and taste of geography: the bread and pasta chain (A. Montanari) 55 5. The chain of bread (F. Zecca, M. Simeone) 93 6. Chemistry, technology and nutritional profiles of wheat product (L. Gazza, R. Ciccoritti, C. Manetti) 123 Introduction Bread contains human knowledge: from knowledge concerning fertility of the land to farming methods harvesting, and seed processing, not to mention the different possibilities of consumption of cereals and the different ways in which they are cooked. In bread, we find all those components: the transformation of the natural landscape, technological and economic development which over the centuries have led to the building of a social organization, with a precise division and distribution of tasks and roles.
    [Show full text]
  • PANE E PASTA
    In collaborazione con www.inran.it PANE e PASTA Dipartimento delle politiche competitive del mondo rurale e della qualità Direzione generale dello sviluppo agroalimentare e della qualità Via Venti Settembre, 20 • 00187 Roma Tel: 06 4665.3047 Fax: 06 4665.3251 www.politicheagricole.gov.it [email protected] Questo opuscolo fa parte di una serie di pubblicazioni realizzate nel contesto della campagna “Sai quel che mangi, qualità e benessere a tavola”, promossa dal Ministero delle politiche agricole alimentari e forestali con il proposito di fornire ai consumatori una corretta informazione sugli alimenti messi in commercio e di valorizzare i prodotti di qualità delle nostre Regioni, promuovendo un consumo sano e naturale. La campagna di comunicazione prevede le seguenti pubblicazioni: • Carni fresche La cerealicoltura • Carni trasformate • Formaggi • Frutta dalla preistoria • Olio • Ortaggi a oggi • Pane e pasta • Vino La scoperta del grano e della macinatura Gli opuscoli verranno distribuiti negli esercizi di vendita dei relativi prodotti e, in occasione di In età preistorica, durante il Neolitico, gli uomini iniziarono a coltivare i primi cereali, manifestazioni promozionali, in tutte le Regioni italiane. La presente campagna non intende dei quali si servivano a integrazione di una dieta costituita principalmente dai prodotti promuovere alcun prodotto specifico né favorire o danneggiare singoli marchi commerciali, della caccia e dalla raccolta di frutti spontanei. Scoperte archeologiche e archeobotaniche ma si pone l’obiettivo di valorizzare i prodotti della tradizione alimentare del nostro Paese e di hanno messo in luce nelle caverne chicchi di cereali e pietre che venivano utilizzate per la sensibilizzare i cittadini al consumo di prodotti locali e di stagione, a garanzia di qualità e di macinatura.
    [Show full text]
  • Antonio Pistoia: the Poetic World of a Customs Collector
    Valentina Olivastri ANTONIO PISTOIA: THE POETIC WORLD OF A CUSTOMS COLLECTOR A Thesis Submitted in Fulfilment of the Requirements for the Degree of Doctor of Philosophy University College London, University of London Supervisors of Research: Anna Laura Lepschy, Giovanni Aquilecchia September 1999 ProQuest Number: U641904 All rights reserved INFORMATION TO ALL USERS The quality of this reproduction is dependent upon the quality of the copy submitted. In the unlikely event that the author did not send a complete manuscript and there are missing pages, these will be noted. Also, if material had to be removed, a note will indicate the deletion. uest. ProQuest U641904 Published by ProQuest LLC(2015). Copyright of the Dissertation is held by the Author. All rights reserved. This work is protected against unauthorized copying under Title 17, United States Code. Microform Edition © ProQuest LLC. ProQuest LLC 789 East Eisenhower Parkway P.O. Box 1346 Ann Arbor, Ml 48106-1346 Abstract The object of the present study is Antonio Pistoia (1436?- 1502); a jocular poet and customs collector who worked mainly in Northern Italy. Although his reputation as a notable literary figure has suffered from neglect in recent times, his work was appreciated by and known to his contemporaries including Pietro Aretino, Ludovico Ariosto, Matteo Bandello, Francesco Berni and Baldesar Castiglione. Research on his life and work came to a halt at the beginning of this century and since then he has failed to attract significant attention. The present study attempts to review and re-examine both the man and his work with a view to putting Antonio Pistoia back on the literary map.
    [Show full text]
  • Empirical and Fundamental Mechanical Tests in the Evaluation of Dough and Bread Rheological Properties
    ALMA MATER STUDIORUM – UNIVERSITÀ DI BOLOGNA Facoltà di Agraria Dipartimento di Scienze degli Alimenti Dottorato di Ricerca in Scienze degli Alimenti (AGR/15) Empirical and fundamental mechanical tests in the evaluation of dough and bread rheological properties Presentata da: Dr.ssa Federica Balestra Coordinatore: Relatore: Prof. Claudio Cavani Prof. Gian Gaetano Pinnavaia XXI Ciclo - Esame finale anno 2009 1 ABSTRACT Bread dough and particularly wheat dough, due to its viscoelastic behaviour, is probably the most dynamic and complicated rheological system and its characteristics are very important since they highly affect final products’ textural and sensorial properties. The study of dough rheology has been a very challenging task for many researchers since it can provide numerous information about dough formulation, structure and processing. This explains why dough rheology has been a matter of investigation for several decades. In this research rheological assessment of doughs and breads was performed by using empirical and fundamental methods at both small and large deformation, in order to characterize different types of doughs and final products such as bread. In order to study the structural aspects of food products, image analysis techniques was used for the integration of the information coming from empirical and fundamental rheological measurements. Evaluation of dough properties was carried out by texture profile analysis (TPA), dough stickiness (Chen and Hoseney cell) and uniaxial extensibility determination (Kieffer test) by using a Texture Analyser; small deformation rheological measurements, were performed on a controlled stress–strain rheometer; moreover the structure of different doughs was observed by using the image analysis; while bread characteristics were studied by using texture profile analysis (TPA) and image analysis.
    [Show full text]