550 results on '"Morell, A."'
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2. Kapitel 5 Gebaute Beispiele: Architekturen des Teilens
3. Kapitel 2 Neue öffentliche Räume: Konzepte und Beispiele
4. Kapitel 4 Architektur und Stadtraum als Grundlagen für Begegnung und Teilen
5. English-medium instruction (EMI) multimodal classroom discourse to enhance L2 university students' comprehension
6. Legalism and Professional Norms
7. Frontmatter
8. Abbildungsverzeichnis
9. Einleitung
10. Inhalt
11. Kapitel 11 Drei Entwurfsansätze zur Förderung des Teilens im Stadtraum
12. Danksagung
13. Tabellenverzeichnis
14. Control of an Acoustic Mode by a Digitally Created Nonlinear Electroacoustic Absorber at Low Excitation Levels: Experimental Results
15. How to Build Alternatives to Platform Capitalism?
16. List of Tables
17. Acknowledgments
18. List of Figures
19. Foreword. Food and the Sacred
20. 2. Food from the Barranca: A 13,000-Year Perspective from the Yuzanú Drainage of the Mixteca Alta
21. 4. The Cooked, the Burned, and the Modified: Early Formative Cuisines and Human-Animal Relations in the Mixteca Alta
22. Part I. The Roots of Oaxacan Cuisine
23. 1. The Making of Oaxacan Foodways
24. 3. Archaic-Period MRG-6 and the Deep Culinary Roots of Oaxacan Cuisine
25. Part II. Oaxacan Foodways in Economic and Spiritual Life
26. Contents
27. 5. Perspectives on Dietary Variability in the Classic-Period Valley of Oaxaca
28. 6. Eating in the City: Investigating the Dietary Impact of Urban Life in Ancient Oaxaca
29. 9. Foregrounding Food: Mixtec Cuisine, Identity, and Ritual at Tututepec, Oaxaca
30. 7. Nourishing the Ancestors among the Zapotecs of the Valley of Oaxaca during the Late Classic and Postclassic Periods
31. 10. Preserving Oaxacan Foodways in the Face of Conquest: A Seed Bank in the Nejapan Sierra Sur
32. Part III. Disrupted, Innovated, and Resilient Cuisines
33. 8. Foodways and Diet in the Prehispanic Mixteca Alta: Ceramic and Isotope Analyses of the Tomb 1 Burial in Nduatiucu (San Felipe Ixtapa, Teposcolula)
34. 11. Oaxacan Cuisine at Achiutla during the Early Colonial Period: A Story of Resilience
35. 12. Itacate para el Camino: Prepared Meals for Prehispanic and Colonial Travelers
36. Part IV. Living Culinary Traditions
37. 13. Isthmus Zapotec Food: Community, Ecology, Markets, Makers
38. 14. Maize Cuisine on the Move in the Twenty-First Century: Persistence and Migration of Tejate, a Traditional Mesoamerican Maize and Cacao Beverage
39. Title Page, Copyright, Dedication
40. Index
41. Mesquite Pods to Mezcal: 10,000 Years of Oaxacan Cuisines
42. Urban Studies: Neue Praktiken gemeinschaftlicher Nutzung urbaner Räume
43. Prof-teaching: an English-medium instruction professional development program with a digital, linguistic and pedagogical approach
44. Time Series Forecasting for Parking Occupancy: Case Study of Malaga and Birmingham Cities
45. Der Beibringungsgrundsatz : Eine Rechtfertigung unter besonderer Berücksichtigung der Passivität der nicht beweisbelasteten Partei
46. Chapter 9 Playing Snakes and Ladders in Ciutat de Mallorca An Ethnographic Approach to the Production of the Neighbourhood Scale
47. Chapter 13. Housing Financialization in Majorcan Holiday Rentals
48. TRUCOS DE MAGIA Y ANÁLISIS DE REDES
49. A Neuromechanical Model of Knee Flexion-Extension Based on Linear Regressors for Neuro-Controlled Exoskeletons
50. RGBD Data Analysis for the Evaluation of Trajectory Planning Algorithms in Human Robot Interaction Environments for Rehabilitation
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