The Poisoned Water

The Poisoned Water

Author: Fernando Benítez

Publisher: Carbondale : Southern Illinois University Press

Published: 1973

Total Pages: 168

ISBN-13:

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This first English translation makes avail­able to English-speaking readers a power­ful modern Mexican novel, first published in 1961. Fernando Benítez, well-known Mexican author, journalist, and winner of Mexico's 1968 best-book award, exploits a true but little-known incident by build­ing it into a tightly structured, tense, and tragic novel of social protest. The incident on which the novel is based is a bloody rebellion against the village feudal master touched off by joking comment on the "poisoning" of the water as one of Don Ulises's men is pushed into the plaza fountain. Feed­ing on itself, the rumor spreads that the "boss" has poisoned the local spring, and rebellion follows, with its violent and unforeseen consequences. The result is a frightening look at one of Mexico's major social problems and glaring ironies--that over fifty years after a revolution fought by the peasant and for the peasant, most rural groups are still living below the national economic standard.


Utilización de Quercus pyrenaica Willd. de Castilla y León en el envejecimiento de vinos

Utilización de Quercus pyrenaica Willd. de Castilla y León en el envejecimiento de vinos

Author: Estrella Cadahía

Publisher: INIA

Published: 2008

Total Pages: 180

ISBN-13: 9788474985252

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"This study, on the enological quality of rebollo (Quercus pyrenaica Willd.) has been done with three main points in mind; the requirement for quality wood for wine barrels; the large rebollo covered regions that can be found in Castilla-León (722.773 ha) as well as in other parts of Spain (1.090.716 ha); and the possibility of being able to give our wines their own personality, with recognizable characteristics. The study focuses on rebollo from Castilla-León, and addresses the chemical properties and structure of the wood, its evolution during the various stages of barrel-making, and its influence on the characteristics of wine aged in said barrels, in comparison to French and American woods, which are of well-known enological quality ... "--P. 13, Summary.


Geología y vino en Zamora

Geología y vino en Zamora

Author: Begoña Fernández Macarro

Publisher: Ediciones Universidad de Salamanca

Published: 2011

Total Pages: 185

ISBN-13: 8478009477

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La provincia de Zamora cuenta con una amplia variedad de productos agroalimentarios de calidad contrastada (la ternera de Aliste, el lechazo de Castilla y León, el queso zamorano, los garbanzos de Fuentesaúco, los pimientos de los valles de Benavente, los habones de Sanabria, etc). Destaca sobremanera la producción vitivinícola, ya que Zamora cuenta con cuatros zonas productores de vinos de calidad reconocida: D.O. Toro; D.O. Arribes; D.O. Tierra del Vino de Zamora y V.C.P.R.D. Valles de Benavente. Geología y vino en Zamora es una obra dirigida a aquellas personas con inquietud por conocer un aspecto poco estudiado: las características geológicas de las zonas dedicadas tradicionalmente al cultivo de la vid. Tiene carácter divulgativo, sin perder el rigor científico, para que pueda ser comprendida en su mayor parte por un público no especializado. La obra incluye cuatro itinerarios geo-enológicos de un día de duración (uno por cada zona vitivinícola) en el que se detallan y explican los lugares de interés, así como un glosario de términos geológicos. En colaboración con la Fundación Científica Caja Rural de Zamora