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1.
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P 93
Progress in Colour Studies Conference ((4th : ; 2016 : ; University College London)).
Progress in colour studies : : cognition, language and beyond / / edited by Lindsay MacDonald, University College London ; Carole P. Biggam, University of Glasgow ; Galina V. Paramei, Liverpool Hope University. - Amsterdam ; ; Philadelphia : : John Benjamins Publishing Company,, 2018. - 1 online resource. - Includes bibliographical references and index. - URL: https://library.dvfu.ru/lib/document/SK_ELIB/664C2BFB-AA79-41CA-8460-702D9674249C. - ISBN 9789027263827 (electronic bk.). - ISBN 9027263825 (electronic bk.)
Proceedings from the fourth Progress in Colour Studies (PICS) conference held at University College London (UCL), 14-16 September 2016. Print version record and CIP data provided by publisher; resource not viewed.
Параллельные издания: Print version: : Progress in Colour Studies Conference (4th : 2016 : University College London). Progress in colour studies. - Amsterdam ; Philadelphia : John Benjamins Publishing Company, 2018. - ISBN 9789027201041
~РУБ DDC 535.601/4
Рубрики: Color
Colors, Words for
Color--Psychological aspects
Language and culture
Color.
Color--Psychological aspects.
Colors, Words for.
Language and culture.
SCIENCE / Physics / Optics & Light
Доп.точки доступа:
MacDonald, L. W., (Lindsay W.), (1950-) \editor.\
Biggam, C. P., (Carole Patricia), (1946-) \editor.\
Paramei, Galina V., \editor.\
P 93
Progress in Colour Studies Conference ((4th : ; 2016 : ; University College London)).
Progress in colour studies : : cognition, language and beyond / / edited by Lindsay MacDonald, University College London ; Carole P. Biggam, University of Glasgow ; Galina V. Paramei, Liverpool Hope University. - Amsterdam ; ; Philadelphia : : John Benjamins Publishing Company,, 2018. - 1 online resource. - Includes bibliographical references and index. - URL: https://library.dvfu.ru/lib/document/SK_ELIB/664C2BFB-AA79-41CA-8460-702D9674249C. - ISBN 9789027263827 (electronic bk.). - ISBN 9027263825 (electronic bk.)
Proceedings from the fourth Progress in Colour Studies (PICS) conference held at University College London (UCL), 14-16 September 2016. Print version record and CIP data provided by publisher; resource not viewed.
Параллельные издания: Print version: : Progress in Colour Studies Conference (4th : 2016 : University College London). Progress in colour studies. - Amsterdam ; Philadelphia : John Benjamins Publishing Company, 2018. - ISBN 9789027201041
Рубрики: Color
Colors, Words for
Color--Psychological aspects
Language and culture
Color.
Color--Psychological aspects.
Colors, Words for.
Language and culture.
SCIENCE / Physics / Optics & Light
Доп.точки доступа:
MacDonald, L. W., (Lindsay W.), (1950-) \editor.\
Biggam, C. P., (Carole Patricia), (1946-) \editor.\
Paramei, Galina V., \editor.\
2.
Подробнее
S 38
Schultz, Kerstin, (1967-).
Thinking Color in Space : : Positions, Projects, Potentials / / Kerstin Schultz, Hedwig Wiedemann-Tokarz, Eva Maria Herrmann. - Basel : : Birkhäuser,, 2018. - 1 online resource. - Includes bibliographical references. - URL: https://library.dvfu.ru/lib/document/SK_ELIB/E2B0A878-C9F0-402A-850D-934DBF4DCBAB. - ISBN 9783035618402 (electronic bk.). - ISBN 3035618402 (electronic bk.)
Online resource; title from PDF file page (EBSCO, viewed December 9, 2019).
~РУБ DDC 729
Рубрики: Color in architecture.
Доп.точки доступа:
Wimann-Tokarz, Hedwig.
Herrmann, Eva Maria.
S 38
Schultz, Kerstin, (1967-).
Thinking Color in Space : : Positions, Projects, Potentials / / Kerstin Schultz, Hedwig Wiedemann-Tokarz, Eva Maria Herrmann. - Basel : : Birkhäuser,, 2018. - 1 online resource. - Includes bibliographical references. - URL: https://library.dvfu.ru/lib/document/SK_ELIB/E2B0A878-C9F0-402A-850D-934DBF4DCBAB. - ISBN 9783035618402 (electronic bk.). - ISBN 3035618402 (electronic bk.)
Online resource; title from PDF file page (EBSCO, viewed December 9, 2019).
Рубрики: Color in architecture.
Доп.точки доступа:
Wimann-Tokarz, Hedwig.
Herrmann, Eva Maria.
3.
Подробнее
H 69
Hisano, Ai,.
Visualizing taste : : how business changed the look of what you eat / / Ai Hisano. - 4159/9780674242586. - Cambridge, Massachusetts : : Harvard University Press,, ©2019. - 1 online resource (vii, 327 pages, 8 unnumbered pages of plates) : : il, вкл.л ( час. мин.), 4159/9780674242586. - (Harvard studies in business history ; 53). - Includes bibliographical references and index. - URL: https://library.dvfu.ru/lib/document/SK_ELIB/AD27BF80-8420-4140-B385-4A1C9C8EF217. - ISBN 9780674242586 (electronic book). - ISBN 0674242580 (electronic book)
Description based on print version record
Параллельные издания: Print version: : Hisano, Ai Visualizing taste. - Cambridge, Massachusetts : Harvard University Press, 2019. - ISBN 9780674983892
Содержание:
Capitalism of the senses -- Food and modern visual culture -- The color of dye -- From natural dyes to cake mixes -- Making oranges orange -- Fake food -- The visuality of freshness -- Reimagining the natural -- Eye appeal is buy appeal.
~РУБ DDC 664.062
Рубрики: Color of food.
Food industry and trade--History.--United States
Food engineers--History.--United States
Aliments--Couleur.
Scientifiques en produits alimentaires--Histoire.--États-Unis
BUSINESS & ECONOMICS--Corporate & Business History
BUSINESS & ECONOMICS / Corporate & Business History
Color of food
Food engineers
Food industry and trade
United States
Аннотация: Explores transformations in what Americans conceived as a "natural color" of food between the 1870s and 1970s. It analyzes the role of business in creating the modern world of the senses by focusing on the origins and development of the use of visual appeals, particularly color, as a key driver of demand in the food industry in the United States. By examining the development of color controlling technology, government regulation, and consumer expectations, Ai Hisano demonstrates that scientists, farmers, food processors, dye manufacturers, government officials, and intermediate suppliers co-created a "natural" color for food that was, in fact, a hybrid of nature and technology. Color management thus became a central and permanent part of food manufacturing and marketing strategies.
H 69
Hisano, Ai,.
Visualizing taste : : how business changed the look of what you eat / / Ai Hisano. - 4159/9780674242586. - Cambridge, Massachusetts : : Harvard University Press,, ©2019. - 1 online resource (vii, 327 pages, 8 unnumbered pages of plates) : : il, вкл.л ( час. мин.), 4159/9780674242586. - (Harvard studies in business history ; 53). - Includes bibliographical references and index. - URL: https://library.dvfu.ru/lib/document/SK_ELIB/AD27BF80-8420-4140-B385-4A1C9C8EF217. - ISBN 9780674242586 (electronic book). - ISBN 0674242580 (electronic book)
Description based on print version record
Параллельные издания: Print version: : Hisano, Ai Visualizing taste. - Cambridge, Massachusetts : Harvard University Press, 2019. - ISBN 9780674983892
Содержание:
Capitalism of the senses -- Food and modern visual culture -- The color of dye -- From natural dyes to cake mixes -- Making oranges orange -- Fake food -- The visuality of freshness -- Reimagining the natural -- Eye appeal is buy appeal.
Рубрики: Color of food.
Food industry and trade--History.--United States
Food engineers--History.--United States
Aliments--Couleur.
Scientifiques en produits alimentaires--Histoire.--États-Unis
BUSINESS & ECONOMICS--Corporate & Business History
BUSINESS & ECONOMICS / Corporate & Business History
Color of food
Food engineers
Food industry and trade
United States
Аннотация: Explores transformations in what Americans conceived as a "natural color" of food between the 1870s and 1970s. It analyzes the role of business in creating the modern world of the senses by focusing on the origins and development of the use of visual appeals, particularly color, as a key driver of demand in the food industry in the United States. By examining the development of color controlling technology, government regulation, and consumer expectations, Ai Hisano demonstrates that scientists, farmers, food processors, dye manufacturers, government officials, and intermediate suppliers co-created a "natural" color for food that was, in fact, a hybrid of nature and technology. Color management thus became a central and permanent part of food manufacturing and marketing strategies.
Page 1, Results: 3