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'l mal de' fiori - Poema | Carmelo Bene usato Poesia Italiana

Norman Foster. Architettura globale | Martin Pawley usato Arte Architettura

Quando io ti chiamo - Invito alla lettura di Elena Bono | Francesco Marchitti usato Saggi di letteratura Italiana

Un anno in meno - Diario del 2006: case, musei, incontri, viaggi | Alvar González-Palacios usato Storia Biografie Diari e Memorie

Debrett's Guide to Heraldry and Regalia | David Williamson usato Manualistica Collezionismo

Vertigine | Julien Green usato Narrativa Straniera

Just kids | Patti Smith usato Storia Biografie Diari e Memorie

Fibonacci's Liber Abaci - A Translation into Modern English of Leonardo Pisano's Book of Calculation | Laurence Sigler usato Scienze Matematica e

Fibonacci's Liber Abaci - A Translation into Modern English of Leonardo Pisano's Book of Calculation | Laurence Sigler usato Scienze Matematica e

First published in 1202, Fibonacci's Liber abaci was one of the most important books on mathematics in the Middle Ages, introducing Arabic numerals and methods throughout Europe. Its author, Leonardo Pisano, known today as Fibonacci, was a citizen of Pisa, an active maritime power, with trading outposts on the Barbary Coast and other points in the Muslim Empire. As a youth, Fibonacci was instructed in mathematics in one of these outposts; he continued his study of mathematics while traveling extensively on business and developed contacts with scientists throughout the Mediterranean world. A member of the academic court around the Emperor Frederick II, Leonardo saw clearly the advantages for both commerce and scholarship of the Hindu positional number system and the algebraic methods developed by al-Khwarizmi and other Muslim scientists. Though it is known as an introduction to the Hindu number system and the algorithms of arithmetic that children now learn in grade school, "Liber abaci" is much more: an encyclopaedia of thirteenth-century mathematics, both theoretical and practical. It develops the tools rigorously, establishing them with Euclidean geometric proofs, and then shows how to apply them to all kinds of situations in business and trade - conversion of measures and currency, allocations of profit, computation of interest, alloying of currencies, and so forth. It is rigorous mathematics, well applied, and vividly described. As the first translation into a modern language of the "Liber abaci", this book will be of interest not only to historians of science, but to all mathematicians and mathematics teachers interested in the origins of their methods.

EUR 60.00
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L'étiquette du vin - Illustrè par la collection de Philippe Parès | Anthony Rowley usato Arte Grafica

L'étiquette du vin - Illustrè par la collection de Philippe Parès | Anthony Rowley usato Arte Grafica

Les plus beaux spécimens d'une collection unique... On connaît les collectionneurs de timbres, leur passion discrète, fervente et méthodique. Il existe aussi des collectionneurs d'étiquettes de vin. On les appelle oenographiles, parfois oenosémiophiles ou encore éthylabellophiles. Philippe Parès appartient à leur cercle fermé. Son métier de sommelier l'a conduit à s'intéresser à l'habillage des flacons et l'a aidé à rassembler une collection sans égale de 350000 étiquettes - deux siècles d'embouteillage, les styles et les thèmes les plus variés : les châteaux, bien sûr, mais aussi l'histoire et ses héros, la politique, les sciences, les techniques et leurs conquêtes, les femmes, les artistes, le sport, la faune, la flore... Une telle collection ne pouvait qu'aiguiser la curiosité de l'historien du goût qu'est Anthony Rowley, qui a sélectionné dans ce fonds foisonnant quelque 560 spécimens, parmi les plus anciens, les plus représentatifs et les plus esthétiques. Il a privilégié le Bordelais et la Champagne, avec des incursions dans d'autres vignobles. ... et le regard d'Anthony Rowley. L'auteur des Français à table relie l'histoire de ces morceaux de papier à l'histoire de l'art, des techniques, de la typographie et à l'histoire tout court, où l'on trouve le Vatican et sa bibliothèque, Napoléon et son empire, les imprimeurs typographes du XVIIIe siècle et leurs inventions. Au fil des pages, à travers des exemples significatifs, il s'arrête sur leurs discours, explicites ou occultes, sur les noms qu'ils mettent en valeur. Il décrit leurs thèmes, motifs et symboles de prédilection. Des séries exceptionnelles d'étiquettes de grands vins apportent des précisions nouvelles sur la vie de domaines ou maisons de négoce et, au-delà, sur l'histoire du vin, de son commerce et de sa consommation. Un éclairage inédit sur la lettre et l'esprit de l'étiquette, et une introduction à la sémiologie de ce document d'une richesse insoupçonnée, reflet de la société, de ses rêves et de ses mythes.

EUR 30.00
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Secrets of Saffron - The vagabond life of the world's most seductive spice | Pat Willard usato Manualistica Piante Animali

Secrets of Saffron - The vagabond life of the world's most seductive spice | Pat Willard usato Manualistica Piante Animali

There are few words as evocative as saffron. Over thousands of years it has perfumed the halls of Crete's palaces, made Cleopatra more alluring, and driven crusaders and German peasants to their deaths. While spices that drove adventurers to the ends of the earth, such as cinnamon, mace, and ginger, have become commonplace, saffron remains tantalizingly exotic. Nothing more than the dried stamens of the autumn-flowering purple crocus, it might as well be fairy dust. Resistant to modern horticultural technology, the fragile blossoms must still be gathered by hand from the ancient fields of Iran, Greece, Italy, southern France, and Spain. Secrets of Saffron is the story of this extravagant rover. Guided with wit and assurance by acclaimed food writer Pat Willard, we roam the rich landscapes of history and personal memory. We dine in the heavenly gardens of Persia; bathe with Alexander the Great; are served golden swans at the medieval court of France. With Willard's help, we also discover the quiet comforts of saffron, from soups that have eased illness to pies that defy death, until we arrive at last in the present day at a small garden in Brooklyn. Told in sumptuous prose, complete with fabulous ancient and modern recipes—including a Moorish wedding feast, a luscious creme brulee, and a balm for an aching heart—Secrets of Saffron will awaken in you a voracious desire for the private pleasures of this most precious spice. "I am impressed by Pat Willard's singleminded devotion to one of my favorite subjects. I have been under saffron's spell for some time and it is an integral ingredient in my cooking. I love the romance of its noble and complicated history, as well as the painstaking process of cultivation." —Todd English, author of The Olives Dessert Table "Saffron, the haughtiest, most expensive, and most mysterious of spices, has found its rightful biographer in Pat Willard, who plumbs its historical, mythological, and psychological depths with illuminating insight and a richly evocative (and surprisingly personal) prose. For saffron lovers, this book is a necessary read; for those like myself who have previously equated that spice with such culinary esoterica as gold leaf flakes or wild fennel pollen, Secrets of Saffron is a revelation—and a highly enjoyable page-turner, as well." —John Thorne, author of Outlaw Cook and Pot on the Fire "An admiring account of an exotic spice with a long and varied history, by a food writer whose imagination keeps the story light and lively... a charming little gift for an inquisitive cook."—Kirkus Reviews

EUR 13.00
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