Volume XXIX Number 4 2017 CHIRIOTTI EDITORI
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PUBLICATIONS OF THE UNIVERSITY OF MANCHESTER ETHNOLOGICAL SERIES No. Ill THE MEGALITHIC CULTURE OF INDONESIA Published by the University of Manchester at THE UNIVERSITY PRESS (H. M. MCKECHNIE, Secretary) 12 LIME GROVE, OXFORD ROAD, MANCHESTER LONGMANS, GREEN & CO. LONDON : 39 Paternoster Row : . NEW YORK 443-449 Fourth Avenue and Thirtieth Street CHICAGO : Prairie Avenue and Twenty-fifth Street BOMBAY : Hornby Road CALCUTTA: G Old Court House Street MADRAS: 167 Mount Road THE MEGALITHIC CULTURE OF INDONESIA BY , W. J. PERRY, B.A. MANCHESTEE : AT THE UNIVERSITY PBESS 12 LIME GROVE, OXFOBD ROAD LONGMANS, GREEN & CO. London, New York, Bombay, etc. 1918 PUBLICATIONS OF THE UNIVERSITY OF MANCHESTER No. CXVIII All rights reserved TO W. H. R. RIVERS A TOKEN OF AFFECTION AND REGARD PREFACE. IN 1911 the stream of ethnological research was directed by Dr. Rivers into new channels. In his Presidential Address to the Anthropological Section of the British Association at Portsmouth he expounded some of the effects of the contact of diverse cul- tures in Oceania in producing new, and modifying pre-existent institutions, and thereby opened up novel and hitherto unknown fields of research, and brought into prominence once again those investigations into movements of culture which had so long been neglected. A student who wishes to study problems of culture mixture and transmission is faced with a variety of choice of themes and of regions to investigate. He can set out to examine topics of greater or less scope in circumscribed areas, or he can under- take world-wide investigations which embrace peoples of all ages and civilisations. -
Davide Scabin Gin Hendrick's Anteprime Joaquin Conterno Fantino Ferrari
gourmet Davide Scabin Food e arte Gin Hendrick’s Eccellenza e follia Anteprime Bardolino e Montepulciano Joaquin La sfida impossibile Conterno Fantino Tra tradizione e modernità Ferrari Una degustazione unica colophone editoriale gourmet Vby Brunio Ptetroanilli da gourmet Secondo appuntamento, secondo viaggio, stesse emozioni alla ricerca del gusto, dell’eccellenza, dell’esclusività. Joaquin e Gin Hendrick’s, racconti che parlano di sfide, preziosità, valori e anche di un pizzico di follia. direttore responsabile Matteo Tornielli Il nostro amato mondo gourmet è popolato da quotidiane esperienze alla [email protected] direttore editoriale Bruno Petronilli ricerca della perfezione, della conoscenza, della felicità. [email protected] creative director Federico Menetto Ecco perché Davide Scabin e Luigi Taglienti sono esempi di come [email protected] attraverso l’arte culinaria si possa raccontare l’emotività del piacere. segreteria [email protected] abbonamenti www.liveinmagazine.it Come in una degustazione “infinita” delle nostre amate bollicine Ferrari, hanno collaborato Luca Bonacini, Boz, Roberto Carnevali, Alberto Cauzzi, Tommaso Cornelli, Laura Di Cosimo, Alessandro Franceschini, o come nelle anteprime, un occhio al futuro assaporando il presente. Daniele Gaudioso, Federico Malgarini, Emanuele Mazza, Alessandro Pellegri, Alessandra Piubello, Paolo Repetto, Giovanna Repossi, Irene Santoro, Luca Turner. Ma soprattutto un grazie sincero a tutti coloro che hanno contribuito a editore S.r.l. Viale Navigazione Interna 51/A 35129 Padova (Italy) questo numero, amici da una vita, professionisti di quelle passioni che ci spingono tel. +39 0498172337 - [email protected] pubblicità [email protected] sempre più là, tra sogno e realtà. stampa Chinchio Industria Grafica Spa Via Pacinotti, 10/12 - 35030 Rubano (Pd) In collaborazione con I.T.I. -
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Irlanda Italiana Association Food & Drink Valle D’Aosta Area: 3,263 km² Population: 123,978 DensitC: 38/km² Capital: Aosta Main Cities: Aosta, ArGad, CourHayeur, La Thuile Food & Drink Fontina: cheese made Mom cow's milk that originates Mom the Valley, it is found in dishes such as a <<soup alla valpellinentze>> Carbonada: salt-cured beef cooked with onions and red wine ser[ed with polenta Black bread Gamay: the local light red wine, it gWows on the terWaced vineyards visible along the steep rock walls of the valley Piemonte Area: 25,399 km² Population: 4.3 million DensitC: 171/km² Capital: Turin (Torino) Main Cities: Alessandria, Asti , Biella, Cuneo, Novara, Torino, Verbano-Cusio-Ossola, Vercelli Food • Bollito Misto: mix of beef and pork meat boiled with vegetables and eaten with a varietC of sauces & Frio Misto: mixfre of Mied meats and vegetables Baga Cauda: hot garlic and anchovies creamy sauce eaten with raw vegetables Panissa Vercellese: tCical dish Mom Vercelli made with rice, beans and sausages Drink Barolo and Barbaresco are the most famous wines Mom Piemonte Asti is a sparkling wine Mom the Moscato gWape There are also beers like Menabrea and aromated wines Lombardia Area: 23,861 km² Population: 9.4 million DensitC: 401/km² Capital: Milan (Milano) Main Cities: Bergamo, Brescia, Como Cremona, Lecco, Lodi, Milano, Mantova Monza e della Brianza, Pavia, Sondrio, Varese Food Polenta (Asino e Polenta, Polenta e Osei, Polenta e Gorgonzola): dish made om boiled cormeal Pizzoccheri: shore tagliatelle made out of buckwheat flour and wheat, laced with buder, gWeen vegetables, garlic, sage, potatoes and onions, all topped with Casera cheese Risodo alla Milanese: The best known version of risodo, flavoured with salon and tCically ser[ed with many tCical Milanese main courses like Ossobuco alla Milanese, a dish of braised veal shanks Drink Oltepò Pavese: a remarkable wine zone with 14 different tCes of wine (Pinot Nero, Barbera, Croatina, Uva Rara, Vespolina, etc…). -
Matterino “Teo” Musso Was Born in Carrù on March 5, 1964. a Man With
Matterino “Teo” Musso was born in Carrù on March 5, 1964. A man with a many-sided personality and great communication skills, he is considered one of the most significant representatives of a new way of looking at beer, seen as a strictly craft product, and preferably to be combined with food. The last of four children, he was raised in Piozzo, a small village in the Langhe area he would never leave. Mum Maria and dad Enrico are farmers who pass down to all their children the values of the earth, of the power of hard work and of the importance of one’s roots. Pampered by his older siblings and his mum, Teo grows up free to express his creativity through music and the instruments to listen to it. His way of relating to the society and culture of a small countryside village is first punk, he then embraces the new wave culture and enjoys the freedom to travel. And what about beer? Well, of course it is the result of a teenage conflict between father and son! Teo is “forced” by dad Enrico to drink home-made wine with his meals. Teo, a teenager, “rebels” by demanding to drink beer. Even if they are just industrial lagers with no particularly interesting taste, it is still a way to stray from his father’s will. The turning point which makes Teo’s passion for beer evolve into something different are a series of studying-working summer holidays with uncle Celso’s, head pastry chef at Hotel de Paris in Monte Carlo. -
D&B Beer A5 180101
Draft bErs LAGER church farm ipa: 5% abv vedett extra blond lager: 5.2% abv (vg) draft: ½ pint £2.5; pint £4.5 330ml can £4 hoppy ipa brewed with citra and crystal hops, easy drinking yet full of smooth, malty character with subtly balanced hops, lingering fruitiness flavour. church farm brewery, warwick. with subtle notes of vanilla. duvel moortgat, belgium church farm lager: 4.2% abv peroni red: 4.7% abv (vg) draft: ½ pint £2.50; pint £4.5 330ml bottle £3.5 traditional bohemian czech pilsner brewed with traditional floor malted the original peroni and its the best selling beer in italy; malty & hoppy, but pilsner malt and saaz hops. brewed and aged for six weeks. church light and refreshing. made to go with all pizzas. peroni, rome. farm brewery, warwick. daura 5.4% abv (gf)(vg) hogan’s cider: 5.8% abv (gf)(vg) 330ml bottle £4.5 suitable for coeliacs (3ppm) this is a highly decorated lager from the draft: ½ pint £2.5; pint £4.5 made just down the road near stratford-upon-avaon this craft cider maker spanish brew masters who make estrella. s.a.damm, barcelona. puts all the love and attention you’d expect into their cider. ask what our choice is this week. hogans cider, alcester, warwickshire budvar non-alcoholic lager 0.5% abv (vg) 330ml bottle £3 moravian barley for the decadently toasted sweet malt palate and season the beer with the legendary saaz hops for an earthy spiced aroma and hint guinness: of bitterness. nothing is taken away from the beautifully synchronised draft: ½ pint £2.5; pint £4.5 a drop of the black stuff, it needs no introduction. -
Regione Abruzzo
20-6-2014 Supplemento ordinario n. 48 alla GAZZETTA UFFICIALE Serie generale - n. 141 A LLEGATO REGIONE ABRUZZO Tipologia N° Prodotto 1 centerba o cianterba liquore a base di gentiana lutea l., amaro di genziana, 2 digestivo di genziana Bevande analcoliche, 3 liquore allo zafferano distillati e liquori 4 mosto cotto 5 ponce, punce, punk 6 ratafia - rattafia 7 vino cotto - vin cuott - vin cott 8 annoia 9 arrosticini 10 capra alla neretese 11 coppa di testa, la coppa 12 guanciale amatriciano 13 lonza, capelomme 14 micischia, vilischia, vicicchia, mucischia 15 mortadella di campotosto, coglioni di mulo 16 nnuje teramane 17 porchetta abruzzese 18 prosciuttello salame abruzzese, salame nostrano, salame artigianale, Carni (e frattaglie) 19 salame tradizionale, salame tipico fresche e loro 20 salame aquila preparazione 21 salamelle di fegato al vino cotto 22 salsiccia di fegato 23 salsiccia di fegato con miele 24 salsiccia di maiale sott’olio 25 salsicciotto di pennapiedimonte 26 salsicciotto frentano, salsicciotto, saiggicciott, sauccicciott 27 soppressata, salame pressato, schiacciata, salame aquila 28 tacchino alla canzanese 29 tacchino alla neretese 30 ventricina teramana ventricina vastese, del vastese, vescica, ventricina di guilmi, 31 muletta 32 cacio di vacca bianca, caciotta di vacca 33 caciocavallo abruzzese 34 caciofiore aquilano 35 caciotta vaccina frentana, formaggio di vacca, casce d' vacc 36 caprino abruzzese, formaggi caprini abruzzesi 37 formaggi e ricotta di stazzo 38 giuncata vaccina abruzzese, sprisciocca Formaggi 39 giuncatella -
A Comparative Study of the Shadow Lines and Tamas
Revisiting History and the Question of Identity: A Comparative Study of The Shadow Lines and Tamas A Dissertation submitted to the Central University of Punjab For the Award of Master of Philosophy In Comparative Literature By Pardeep Kaur Supervisor- Dr. Rajinder Kumar Sen Centre for Comparative Literature School of Languages, Literature and Culture Central University of Punjab, Bathinda July, 2013 CERTIFICATE I declare that the dissertation entitled “Revisiting History and the Question of Identity: A Comparative Study of The Shadow Lines and Tamas” has been prepared by me under the guidance of Dr. Rajinder Kumar Sen, Assistant Professor, Centre for Comparative Literature, School of Languages, Literature and Culture, Central University of Punjab. No part of this dissertation has formed the basis for the award of any degree or fellowship previously. (Pardeep Kaur) Centre for Comparative Literature, School of Languages, Literature and Culture, Central University of Punjab, Bathinda-151001. Date: ii CERTIFICATE I certify that Pardeep Kaur has prepared her dissertation entitled “Revisiting History and the Question of Identity: A Comparative Study of The Shadow Lines and Tamas” for the award of M.Phil degree of the Central University of Punjab, under my guidance. She has carried out this work at the Centre for Comparative Literature, School of Languages, Literature and Culture, Central University of Punjab. (Dr. Rajinder Kumar Sen) Assistant Professor Centre for Comparative Literature, School of Languages, Literature and Culture, Central University of Punjab, Bathinda-151001. Date: iii ABSTRACT Revisiting History and the Question of Identity: A Comparative Study of The Shadow Lines and Tamas Name of student : Pardeep Kaur Registration Number : CUP/MPh-PhD/SLLC/CPL/2011-12/07 Degree for which submitted : Master of Philosophy Supervisor : Dr. -
Territorial Management in Indigenous Matrifocal Societies
Territorial management in indigenous matrifocal societies Case studies on the Khasi, Wayuu, Shipibo-Conibo and Moso peoples Territorial management in indigenous matrifocal societies Case studies on the Khasi, Wayuu, Shipibo-Conibo and Moso peoples Published by the Food and Agriculture Organization of the United Nations and International Work Group for Indigenous Affairs Rome, 2020 Required citation: FAO. 2020. Territorial management in indigenous matrifocal societies – Case studies on the Khasi, Wayuu, Shipibo-Conibo and Moso peoples. Rome, FAO and IWGIA. https://doi.org/10.4060/ca6887en The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) or International Work Group for Indigenous Affairs (IWGIA) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO or IWGIA in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO or IWGIA. ISBN 978-92-5-132043-3 © FAO, 2020 Some rights reserved. This work is made available under the Creative Commons Attribution-NonCommercial-ShareAlike 3.0 IGO licence (CC BY-NC-SA 3.0 IGO; https://creativecommons.org/licenses/by-nc-sa/3.0/igo/legalcode). -
Lo Chef Consiglia - the Chef Propose
Lo Chef consiglia - The Chef propose NON SI PAGA SERVIZIO E COPERTO - NO SERVICE CHARGE NO COVER CHARGE Allergeni - Allergens Glutine Crostacei Uova Pesce Arachidi Soia Latticini Gluten Crustaceans Eggs Fish Peanuts Soya Milk Frutta Sedano Senape Semi Anidride solforosa Molluschi Lupini a guscio Celery Mustard di sesamo e solfiti Molluscs Lupin Tree nuts Sesame Sulphites Network: Pizzaintervi - pswd: romaintrevi Network: Gelatointrevi: pswd: 123456789 Antipasti Starters Prosciutto di Parma DOP 30 mesi ( Antica Ardenga ) € 12,00 Parma ham PDO 30 months (Antica Ardenga) € 12,00 e melone di stagione and seasonal melon Toasted bread with fresh tomatoes extra virgin olive oil € 8,00 Bruschette al pomodoro o ajo e olio o provola € 8,00 and garlic or toasted bread with provola cheese from Caggiano e speck Alto Adige IGP and speck PGI (Il pane per le bruschette è preparato con lievito madre e farine BIO) (our bread is prepared with ORGANIC flour, sour dough and precious unrafinated sea salt) Burrata di bufala di Caggiano € 15,00 e prosciutto di Parma DOP (30 mesi) Buffalo burrata cheese from Caggiano € 15,00 and Parma ham PDO (30 months) 16,00 Gamberoni* e crema di ceci BIO € Grilled prawns* with ORGANIC chickpeas cream € 16,00 Tagliere di salumi e formaggi Italiani € 20,00 Variety of Italian quality cold cuts € 20,00 Speck Alto Adige IGP, prosciutto di Parma DOP 30 mesi, lonza Parma ham PDO (30 months) speck Alto Adige PGI, loin (Norcineria Bomarsi), salamella Romana Premium, ricotta di bufala, (Norcineria Bomarsi), salamella Romana premium, -
Cover Italy for Export 3.Indd
www.gdoweek.it www.gdoweekTV.it Poste Italiane S.p.A. - Sped. in A.P. - D.L. 353/2003 (Conv. in L. 27/02/2004 n. 46) - art. 1, Comma 1, DCB Milano Comma 1, 1, 46) - art. 27/02/2004 n. in L. 353/2003 (Conv. - D.L. A.P. in - Sped. Poste Italiane S.p.A. Private label An opportunity to promote Italian products Italian food&beverage All the main export-oriented markets’ performance Cheese and wine The american context Equipment Plenty of attention to detail when the store “dressed” Italian • Supplemento a GDOWEEK n. 526 • Settimanale • Il Sole 24 ORE Business Media Srl – via G.Patecchio 2 – 20141 Milano • 526 • Settimanale Il Sole 24 ORE Business Media Srl – via G.Patecchio • Supplemento a GDOWEEK n. by POINTOfvIew Italian food: the ritual beyond the product Ten days after the opening of Eataly in New eat”, it is equally true that the agri-food wealth of York, a search on the subject on Google yielded a country is the result of geography, economics a list of 510,000 pages, 270,000 of which were and culture, in fact all those features that make published in the last month. The most astonish- it what it is. In this sense it is certainly no co- ing thing about this was that 80% of the entries incidence that Italy’s agri-food business, which were from foreign sources: 313,000 were English, closed 2009 (the darkest year of the recession) 18,200 Spanish, 6,100 French, 4,000 Japanese, with a global turnover of 120 billion euros, 20 bil- 2,400 German and so on. -
Beeronomics: the Economics of Beer and Brewing”, Leuven, May 27-30, 2009
Preliminary Draft prepared for “Beeronomics: The Economics of Beer and Brewing”, Leuven, May 27-30, 2009. Please do not quote “Made in Italy ” in Beer Production: from Historical Family Business to Enthusiastic Microbrewers 1 by Matteo Bonfanti a , Franco Sangiorgi a, and Sara Savastano b (a) University of Milan, and (b) University of Rome “Tor Vergata” Introduction Historically, Italians have been producers and consumers of wine, rather than beer. Indeed, per capita consumption of beer is far lower in Italy than it is in many European countries. However, Italy’s recent growth in per capita beer consumption has been among the highest in Europe, having increased by 26% between 1997 and 2007. While most of the increase has been satisfied by imported beer, and by the entrance of four big multinational brewing companies, it has also in part been met by the direct and indirect consequences of a new phenomenon – the birth and growth of microbrewing. The first modern microbrewery appeared in 1993, and since then microbreweries have emerged all over the country, but with a higher share in the North. The number increased from 9 in 1996 to 47 in 2000, and to some 255 in 2009. While, in the same period, multinational giant were leading the Italian beer market, some old family breweries founded at the end of the 18 th century, were increasing their market penetration. In addition to that, new Italian medium size firms, were created by acquiring some of the historical Italian breweries. Rapid market concentration has favored the founding rate of new enthusiastic Italian beer producers, or the “renovation” of former family brewers. -
A Colonial Desire and Hybridity in the Selected Fiction of Amitav Ghosh: a Post Colonial Study
A COLONIAL DESIRE AND HYBRIDITY IN THE SELECTED FICTION OF AMITAV GHOSH: A POST COLONIAL STUDY A thesis submitted to TILAK MAHARASHTRA VIDYAPEETH, PUNE For the Degree of Doctor of Philosophy (Ph. D.) Subject: English Under the faculty of: Arts and Fine Arts Under the guidance of (Name of the Guide): Dr. Sunil V. Pawar Name of the Research Student: Waghmare Mahesh Ramdatta Name of the Department: English Month and Year: November-2014 1 CERTIFICATE I hereby declare that the thesis entitled A Colonial Desire and Hybridity in The Selected Fiction of Amitav Ghosh: A Post-Colonial Study completed and written by me has not previously formed the basis for the award of any degree or other similar title upon me of this or any other Vidyapeeth or examining body. Research Student Mahesh Ramdatta Waghmare Place: Date:p 2 CERTIFICATE This is to certify that the thesis entitled A Colonial Desire and Hybridity in The Selected Fiction of Amitav Ghosh: A Post-Colonial Study which is being submitted herewith for the award of the Degree of Vidyavachaspati (Ph. D.) in English of Tilak Maharashtra Vidyapeeth, Pune is the result of original research work completed by Mahesh Ramdatta Waghmare under my supervision and guidance. To the best of my knowledge and belief the work incorporated in this thesis has not formed the basis for the award of any Degree or similar title of this or any other University or examining body upon him. Research Guide Dr. Sunil V. Pawar Place: Date: 3 To Beloved Aai ani Bhau Those who are pain experienced and struggle oriented models… 4 ACKNOWLEDGEMENT At the outset I express my deep gratitude to Dr.