Starter Stud Earrings

below site links and bibliography of published reference to the post:

references:

Abraham Maslow, Motivation and Personality, New York 1970, Harper and Row and
Ave Appian, nice to eat , Rome 2000, publisher Meltemi
C. Chavich, "The Globe and Mail (May 14, 2008)
Cesare Marchi, When we are at the table, Milano 1990, and Rizzoli.
Dalloca David, Luca Ascari, Emanuela Jilani, pantry cooking technique, Serramazzoni 2000, editions Regional School of Hotel Restaurant Serramazzoni
Francesca Pellegrini, the physical relationship e simbolico con il cibo, Modena 1997 Saddai ed.
G. Di Luca, “Annali di San Michele” numero XIX, (2006) Bilinguismo Sensoriale, pagg. 401-405
Hervé This, Pentole e provette, Roma 2003, Gambero rosso ed.
Jurgen Bolz, Kochkunst in bildern n.7, Stuttgart 2005, Matthaes Verlag GmbH ed
Luca Mariani, Agata Parisella, Giovanni Trapani, La pittura in cucina, Palermo 2003, Sellerio ed.
Luca Vercelloni, Viaggio intorno al gusto, Milano 2005, Associazione culturale Mimesis ed
Luigi Russo, Il gusto, Palermo 2000, Aesthetica ed
Marvin Harris, Buono da mangiare, Torino 1990, Giulio Einaudi Editore
Massimo Montanari, La fame e l’abbondanza, Roma-Bari1997, Editori Laterza
Massimo Montanari, Food as Culture, 2004 Bari, Editori Laterza
Massimo Montanari, Alberto Capatti, Italian Cuisine, 2005 Bari, Editori Laterza
P. Bourdieu, the Distinction, Paris 1979, Minuit and
Pablo Picasso, the intransigent, dialogue with E. Téraide, 1932
Dear Paul, kitchen technology and operational practice, Bologna 1995, Edizioni Calderini
Pellegrino Artusi, the science of cooking el 'Art of Eating Well, 1970 Torino, Einaudi.
Rachel Dixon, "The Guardian", Nibbles, (October 23, 2008) What are the Culinary Olympics?
Rudolf Arnheim, The Parable of the sunlight, Rome, 1992, Editori Riuniti
"Gastronomic Sciences" The number, (2007) pp. 68-75
"Gastronomic Sciences" Number II (2007) pp. 14-19
Thomas Reid, Essays on the Intellectual Powers of Man, 1788 W.
Berry, The Resurrection of pink, Bra 2006, and Slow Food.

reference site link:

APCI (Association of Professional Italian Chefs). http://www.cucinaprofessionale.it/
Culinary. www.wikipedia.org / art_culinaire
Culinary World Masters. http://www.igeho.ch/
International Culinary Cup IKKa. www.vko.at
FIC (Federation of Italian Chefs). http://www.fic.it/
NIC (National Italian Chefs). http://www.nazionaleitalianacuochi.it/
WACS (World Association of Chefs Society). http://www.wacs2000.org/
Saffron (bilingual magazine). http://www.zafferano.org/