6 research outputs found
Matteolo Mattioli (Mattheolus Perusinus) i jego mnemotechniczny traktat „De memoria augenda” w kontekście polskim przełomu XV i XVI w.
No full text"Matteolo Mattioli (Matheolus Perusinus) and His Mnemotechnic Treatise De Memoria
augenda in the Polish Context of the Turn of the Sixteenth Century"
The main objective of the study is to present a fifteenth-century treatise by Matteolo Mattioli
(most often referred to in the literature as Matheolus Perusinus) entitled De memoria augenda in the context of the humanist culture at the turn of the sixteenth century in Poland, and the Kraków circles especially. The study introduces the author and discusses the treatise itself, something the Polish literature devoted to the subject has not done in much detail so far (to this end, we draw mainly on the works Regina Lupi, Sabine Heimann-Seelbach, Helga Hajdu and Mary Carruthers). It then discusses two editions which are strictly related to Polish culture (Leipzig 1495 and 1508 with an epigram and dedication by Andrzej Boner, brother of Jan Boner, as well as Kraków 1531 with a dedication of Jan Wiewiórka). Based on the dedication and a woodcut with the Rola coat of arms present in the book, it was possible to determine the author of the dedication as Stanisław of Łowicz,
humanist, doctor of medicine and professor at Kraków University as well as establish a new date for the Kraków edition made by Florian Ungler publishing house. Mattioli’s treatise is also put in the context of two other mnemotechnical texts from the early sixteenth century – Opusculum de arte memorativa (Kraków, Kasper Hochfeder, 1504) by Jan Szklarek and Artis memorativae naturalis et artificialis, facilis et verax traditio by Laurent Fries (Strassburg, Johann Grüninger, 1523)
Violent aggression predicted by multiple pre-adult environmental hits
No full textEarly exposure to negative environmental impact shapes individual behavior and potentially contributes to any mental disease. We reported previously that accumulated environmental risk markedly decreases age at schizophrenia onset. Follow-up of matched extreme group individuals (≤1 vs. ≥3 risks) unexpectedly revealed that high-risk subjects had >5 times greater probability of forensic hospitalization. In line with longstanding sociological theories, we hypothesized that risk accumulation before adulthood induces violent aggression and criminal conduct, independent of mental illness. We determined in 6 independent cohorts (4 schizophrenia and 2 general population samples) pre-adult risk exposure, comprising urbanicity, migration, physical and sexual abuse as primary, and cannabis or alcohol as secondary hits. All single hits by themselves were marginally associated with higher violent aggression. Most strikingly, however, their accumulation strongly predicted violent aggression (odds ratio 10.5). An epigenome-wide association scan to detect differential methylation of blood-derived DNA of selected extreme group individuals yielded overall negative results. Conversely, determination in peripheral blood mononuclear cells of histone-deacetylase1 mRNA as ‘umbrella mediator’ of epigenetic processes revealed an increase in the high-risk group, suggesting lasting epigenetic alterations. Together, we provide sound evidence of a disease-independent unfortunate relationship between well-defined pre-adult environmental hits and violent aggression, calling for more efficient prevention
Kentucky\u27s Best: Fifty Years of Great Recipes
No full textTo many, Kentucky means the greatest thoroughbreds in the world. To others, it is the home of the finest bourbon. But the obvious success of burgoo, Owensboro barbeque, and Harlan Sanders\u27s Kentucky Fried Chicken carries the state\u27s reputation for excellence to a wider audience. From the perfect mint julep to benedictine, from a classic hot brown to cheese chutney, Kentucky\u27s Best captures the full range of the state\u27s culinary delights. Linda Allison-Lewis combines traditional and gourmet dishes, offering recipes from all parts of the state and from beloved restaurants and inns.
Start with a mouth-watering soup from Amelia\u27s Field Country Inn or experience the wonderful smell of the Seelbach Hotel\u27s Sourmash Bourbon Bread as it bakes in the oven. And be sure to save room for peanut butter pie from Gambill Mansion Bed and Breakfast or a slice of Kentucky Whiskey Cake! For special meals, check out sections such as Lunch and Teatime Favorites and Derby Favorites. A delight to read as well as to use, Kentucky\u27s Best also reveals the stories behind the favorites. Whether it\u27s the story of Old Talbott Tavern, the oldest stage-coach stop in America, or the tale of young Alma Harbin\u27s mistaking gladiola bulbs for onions when she first prepared potato salad for her husband-to-be, Allison-Lewis reveals a flair for storytelling.
Linda Allison-Lewis, a food columnist for Kentucky Living, is the author of Kentucky Cooks: Favorite Recipes from Kentucky Living.
Covers it all. —Kentucky Monthly
The recipes were gathered from sources across the state, and come with commentary that adds to the reader\u27s enjoyment of this fine book. —Library Lane
If you\u27re planning the menus for your holiday meals, Linda Allison-Lewis may have the perfect recipes. This book is illustrated with good photographs and laid out one recipe to a page, the most useful format for cookbooks, in my view. —Louisville Courier-Journal
This is a horror book: horrible not to have all these great things spread out to eat every day. —Southern Seen
Sure to please anyone looking for traditional favorites or some new ideas for the kitchen. —Bourbon Times
Worth its purchase price for the Derby Favorites alone. —Paducah Sun
Kentucky’s Best: Fifty Years of Great Recipes is just what the good food doctors have ordered. If you love regional food that is simply delectable, Kentucky’s Best is a must have. —armchairinterviews.com
As I looked through Kentucky’s Best, I was amazed by the wonderful memories I associate with certain recipes. . . . Made my mouth water and my heart ache for days gone by. —(Union County, KY) Advocate
[Kentucky’s Best] reflects the blend of flavor and food that is distinctive to Kentucky’s culture. —University of Kentucky News
Allison-Lewis has gathered the best recipes from around the state. . . . This is a cookbook you are sure to enjoy. —Back Home In Kentucky
Scattered among the recipes for treats....are some of Allison-Lewis’ favorite anecdotes about cooking....to show has culinary challenges can often turn into cherished family stories. —Voice-Tribune
Allison-Lewis understands not only the joy of the kitchen but also its potential for humor. —Blue Ridge Country
Kentucky’s Best: Fifty Years of Great Recipes is a superior cookbook generously detailing wonderfully unique to Kentucky recipes. . . recipes are excellently easy to understand and seem to marvelously nutritious and delicious. —Southeast Librarianhttps://uknowledge.uky.edu/upk_business/1006/thumbnail.jp
