Protagonists of War
Protagonists of War

Author: Raymond Fagel

Publisher: Leuven University Press

Published: 2021-10-01

Total Pages: 389

ISBN-13: 946270287X

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Julián Romero, Sancho Dávila, Cristóbal de Mondragón, and Francisco de Valdés were prominent Spanish military commanders during the first decade of the Revolt in the Low Countries (1567–1577). Occupying key positions in this conflict, they featured as central characters in various war narratives and episodical descriptions of the events they were involved in, ranging from chronicles, poems, theatre plays, engravings, and songs to news pamphlets. To this day, they still figure as protagonists of historical novels: brave heroes in some, cruel oppressors in others. Yet personal, first-hand accounts also exist. Archival research into the letters written by these commanders now makes it possible to include their perspectives and the way they describe their own experiences. Looking through the eyes of four Spanish commanders, Protagonists of War provides the reader with an alternative reading of the Revolt, contrasting the subjective experiences of these protagonists with fictionalised perceptions.

Terroir and Other Myths of Winegrowing
Terroir and Other Myths of Winegrowing

Author: Mark A. Matthews

Publisher: Univ of California Press

Published: 2016-03-15

Total Pages: 322

ISBN-13: 0520276957

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"Matthews brings a scientist's skepticism and scrutiny to widely held ideas and beliefs about viticulture--often promulgated by people who have not tried to grow grapes for a living--and subjects them to critical examination: Is terroir primarily a marketing ploy that obscures our understanding of which environments really produce the best wine? Can grapevines that yield a high berry crop generate wines of high quality? What does it mean to have vines that are balanced or grapes that are fully mature? Do biodynamic practices violate biological principles? These and other questions will be addressed in a book that could alternatively be titled (in homage to a PUP bestseller) On Wine Bullshit"--Provided by publisher.

Sumillería
Sumillería

Author: GALY , DANIEL

Publisher: Ediciones Paraninfo, S.A.

Published: 2020-05-01

Total Pages: 394

ISBN-13: 8428338981

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La sumillería es una competencia esencial en la restauración mediterránea. El sumiller conoce en profundidad los vinos y bebidas del establecimiento y asesora al comensal sobre el mejor maridaje con cada plato. Este libro desarrolla los contenidos del módulo profesional de Sumillería, del Ciclo Formativo de grado superior de Dirección de Servicios de Restauración, de la familia profesional de Hostelería y Turismo. Sumillería permite al lector conocer ampliamente aspectos tan relevantes como: --- Conocer los distintos varietales de uva, sus características y su cultivo. --- Familiarizarse con los diferentes tipos de elaboración de vinos y vinos especiales. --- Descubrir las denominaciones nacionales y extranjeras más relevantes y proceder correctamente a su servicio. --- Gestionar las compras, la bodega y demás almacenes. --- Diseñar las cartas de vinos y otras bebidas, asesorar a los clientes y recomendarles maridajes acertados. --- Dominar los entresijos de la cata de vinos y otras bebidas. Los contenidos teóricos se completan con una gran cantidad de mapas, fichas de cata, diagramas de procesos de vinificación, imágenes, tablas y actividades. Daniel Galy, titulado de la Escuela de Hostelería Médéric de París, cuenta con una trayectoria docente de 37 años en el ámbito de la formación profesional, tanto en España como en Francia. Asimismo, ha desarrollado sus últimos 18 años de carrera en la red de Centres de Turisme de la Agencia Valenciana de Turismo de la Generalitat Valenciana. Su experiencia profesional como maître de hotel, sumiller, responsable de compras, dirección de empresa y su implicación personal en la implantación de un sistema APPCC, junto con una especial preparación en materia de gestión de costes, han sido de gran importancia para la redacción de esta obra.

Author:

Publisher: Editorial Elearning, S.L.

Published:

Total Pages: 370

ISBN-13:

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The Pleasures and Sorrows of Work
The Pleasures and Sorrows of Work

Author: Alain De Botton

Publisher: Emblem Editions

Published: 2010-06-01

Total Pages: 338

ISBN-13: 0771026323

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From the international bestselling author of The Architecture of Happiness and How Proust Can Change Your Life comes this lyrical, erudite look at our world of work. We spend most of our time at work, but what we do there rarely gets discussed in the sort of lyrical and descriptive prose our efforts surely deserve. Determined to correct this lapse, armed with a poetic perspective and his trademark philosophical sharpness, Alain de Botton heads out into the world of offices and factories, ready to take in the beauty, interest, and sheer strangeness of the modern workplace. De Botton spends time in and around some less familiar work environments, including warehouses, container ports, rocket launch pads, and power stations, and follows scientists, landscape painters, accountants, cookie manufacturers, therapists, entrepreneurs, and aircraft salesmen as they do their jobs. Along the way, de Botton tries to answer some of the most urgent questions we can pose about work: Why do we do it? What makes it pleasurable? What is its meaning? To what end do we daily exhaust not only ourselves but also our planet? Equally intrigued by work’s pleasures and its pains, Alain de Botton offers a characteristically lucid and witty tour of the working day and night, in a book sure to inspire a range of life-changing and wise thoughts.

Neuroenology
Neuroenology

Author: Gordon M. Shepherd

Publisher: Columbia University Press

Published: 2016-11-22

Total Pages: 297

ISBN-13: 0231542879

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In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine. Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers—from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs—Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd's experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate.