標(biāo)題: Titlebook: Understanding Cultural Taste; Sensation, Skill and David Wright Book 2015 The Editor(s) (if applicable) and The Author(s) 2015 Taste.sociol [打印本頁] 作者: cessation 時間: 2025-3-21 17:29
書目名稱Understanding Cultural Taste影響因子(影響力)
書目名稱Understanding Cultural Taste影響因子(影響力)學(xué)科排名
書目名稱Understanding Cultural Taste網(wǎng)絡(luò)公開度
書目名稱Understanding Cultural Taste網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Understanding Cultural Taste被引頻次
書目名稱Understanding Cultural Taste被引頻次學(xué)科排名
書目名稱Understanding Cultural Taste年度引用
書目名稱Understanding Cultural Taste年度引用學(xué)科排名
書目名稱Understanding Cultural Taste讀者反饋
書目名稱Understanding Cultural Taste讀者反饋學(xué)科排名
作者: Torrid 時間: 2025-3-21 22:32
http://image.papertrans.cn/u/image/941387.jpg作者: 致命 時間: 2025-3-22 03:22
Book 2015This book will help students and researchers to clarify a complex concept that is often over simplified in media and cultural studies, the sociology of culture and cultural policy. It updates established theoretical and methodological debates in the study of taste and provides an original perspective on a distinct and rich research field.作者: 過度 時間: 2025-3-22 06:47
https://doi.org/10.1057/9781137447074Taste; sociology of culture; Bourdieu; Distinction; Cultural Policy Studies; consumption; consumerism; the 作者: 男生如果明白 時間: 2025-3-22 11:03
ociology of culture and cultural policy. It updates established theoretical and methodological debates in the study of taste and provides an original perspective on a distinct and rich research field.978-1-137-44707-4作者: 政府 時間: 2025-3-22 15:23
nial and sacral regions, and in 1905, Langley demonstrated that the cranial and sacral outflows were pharmacologically different from the thoracolumbar (sympathetic) system. In his classical book, Langley (1921) considered the autonomic nervous system to be composed of two main subsystems, the sympa作者: 癡呆 時間: 2025-3-22 17:35
David Wrightcally modifies myocardial contractility. As a rule, intracellular acidosis reduces myocardial contractility, whereas alkalosis produces a positive inotropic effect. These effects are fully reversible. The inotropic effects of changes in pH. are mainly due to a modified sensitivity of the myofilament作者: attenuate 時間: 2025-3-22 22:20 作者: DIKE 時間: 2025-3-23 03:12 作者: Anonymous 時間: 2025-3-23 07:21 作者: 籠子 時間: 2025-3-23 10:20 作者: 明智的人 時間: 2025-3-23 16:35
David Wright transition-metal oxides. Stoichiometric, nearly perfect surfaces of maximal valency oxides are generally inert, with most adsorption activity resulting from the presence of surface defects. Stoichiometric surfaces of lower oxides range from weakly adsorbing (e.g., O. or H.O on Ti.O.), where defects作者: engagement 時間: 2025-3-23 18:26 作者: Fibrinogen 時間: 2025-3-23 23:14
cht eingehen, einmal das in sehr geringer Konzentration vorhandene Spurenkation A und das im überschu? vorhandene Bezugskation .. Stillschweigend wird vorausgesetzt, da? das in w?sseriger L?sung stets vorhandene Wasserstoffion wegen seiner geringeren Konzentration nicht in das Gleichgewicht mit eing作者: 易發(fā)怒 時間: 2025-3-24 06:11 作者: Receive 時間: 2025-3-24 09:01
Introducing Taste,attempt to explore what is still at stake in these questions and to consider why cultural taste remains a matter of concern for both social life and academic scholarship. It should be made clear at the outset that the book does not claim to act as any kind of manual or guide to good taste. Such manu作者: 感情脆弱 時間: 2025-3-24 12:08
Theorizing Taste,e . of taste, but arriving at this requires reflection on accounts of taste which pre-date the establishment of a coherent discipline of sociology, including philosophical and historical accounts of the role for taste in abiding questions for the social sciences in the Western, European tradition. I作者: PTCA635 時間: 2025-3-24 15:07 作者: 旋轉(zhuǎn)一周 時間: 2025-3-24 20:31 作者: CORE 時間: 2025-3-25 02:13
Globalizing Tastes,im of the book to examine debates about tastes in a number of dimensions which are often kept separate and distinct, it explores how questions of taste have been, and continue to be, shaped by processes of what has come to be termed ‘globalization’. This a concept which generated manifold forms of h作者: 奇思怪想 時間: 2025-3-25 06:28 作者: CIS 時間: 2025-3-25 07:58 作者: Consensus 時間: 2025-3-25 12:18
Conclusion: Dimensions of Taste,a complex problem that, as I hope the preceding discussion of the various dimensions of taste indicates, requires more than either an assumption of its equivalence to rational forms of choice and preference, or its reduction to a weapon in ongoing struggles over class and status. Some aspects of tas作者: 善變 時間: 2025-3-25 19:32 作者: calumniate 時間: 2025-3-25 21:19
David Wrightter evaporation from skin, etc. are exhibited in the living system only in the presence of large amounts of aqueous fluid. It is believed that these functions are guided by complicated water-protein interactions, the mechanism of which is not yet clearly understood.作者: 禁止 時間: 2025-3-26 00:10 作者: 清醒 時間: 2025-3-26 08:14
David Wrightnsient that underlies contraction [4], possibly by modifying the release of Ca. from the sarcoplasmic reticulum [1,5]. Changes in extracellular pH also modify contractility, either in a direct way by modifying the electrical properties of the plasma membrane [6, 7] or in an indirect way by changing pH..作者: ROOF 時間: 2025-3-26 08:50 作者: 泛濫 時間: 2025-3-26 14:43 作者: Antagonist 時間: 2025-3-26 19:43 作者: 大炮 時間: 2025-3-27 00:36 作者: 背信 時間: 2025-3-27 05:03
is auf eine oder zwei Zehnerpotenzen Differenz an die Wasserstoffionenkonzentration heran, das Verh?ltnis Wasserstoffionenkonzentration zur Konzentration des Bezugskations ist jedoch mindestens von der Gr??enordnung 1: 10.. Es würde also das Bezugskation stets das Adsorptionsgleichgewicht bestimmen,作者: Etching 時間: 2025-3-27 07:22 作者: FEMUR 時間: 2025-3-27 09:57 作者: 指派 時間: 2025-3-27 16:58 作者: 圓錐 時間: 2025-3-27 19:49 作者: fulcrum 時間: 2025-3-28 01:17 作者: defibrillator 時間: 2025-3-28 03:28
Producing Tastes, a process of forming their tastes. In Chapter 4 we considered the flows of people and things around the world, and how these flows are shaped by various forces, including the techniques and technologies of the global cultural industries. This last example connects most clearly with the specific con作者: 填料 時間: 2025-3-28 09:31 作者: Halfhearted 時間: 2025-3-28 13:23 作者: Grating 時間: 2025-3-28 17:05
der Herausforderung, bereits im Entwicklungsprozess über Servicekonzepte zu entscheiden, diese mit den Beteiligten zu kommunizieren und zu testen. Dafür k?nnen Service Prototypen entscheidende Beitr?ge leisten.978-3-662-60732-9作者: oncologist 時間: 2025-3-28 22:20 作者: 高歌 時間: 2025-3-28 23:26
