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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921.
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amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | guanciale <tsp> amatriciana sauce | mainingredients | tomatoes guanciale cheese olive oil
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.
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the 3arena (originally the o2) is an indoor amphitheatre located at north wall quay in the dublin docklands in dublin, ireland.the venue opened as the o2 on 16 december 2008.it was built on the site of the former point theatre, a smaller music venue which operated from 1988 to 2007, retaining only some of the outer facade.the point theatre was branded as 'the point depot', in recognition of its original role as a railway goods handling station.the venue was re-branded on 4 september 2014 due to the takeover of o2 ireland by three ireland.the venue is owned by a live nation subsidiary, apollo leisure group ltd.the venue is among the top ten busiest music arenas by ticket sales in the world.in 2008, o2 paid €25 million for the naming rights for 10 years.following the sale of mobile network operator o2 ireland to rival 3 ireland in june 2014, the venue was renamed as the 3arena on 4 september 2014.this was achieved by arranging the seats around the stage in a gigantic 'fan' formation which the architects likened to the colosseum of rome.there are no corporate boxes inside the venue.the backstage area has a 'substantial' loading bay for trucks.alcohol is available in a high-security area of the venue in an effort to curb under-age drinking.prior to re-development, the seating capacity was 6,300 or 8,500 standing.mike adamson (ceo of live nation ireland) claimed that irish fans had been short-changed when attending major events in the previous venue due to size restrictions.'it wasn't always possible to get every show touring in europe into the venue because of restrictions.it is now.some shows couldn't fit.for example, george michael could only stage three-quarters of his production in the point.we're up there now with other venues in europe.'developer harry crosbie said that the point had had a 'grungy' feel 'which suited dublin at the time'.he claimed that it would be a 'stunning venue' created for a more 'sophisticated' audience.in 2012 it rose to 4th place, and in 2013 it dropped to 9th place.most of the audience then left the building in disgust, but the band later returned to finish the show.the band returned in 2012 and only achieved 47% capacity at the show.rammstein performed their first-ever show in ireland at the arena on 27 february 2012 as part of their made in germany 1995-2011 tour.since march 2014, the arena has hosted the c2c: country to country festival and is the second longest-running host venue after the o2 arena in london.in july 2014 ufc fight night: mcgregor vs. brandao took place at the arena.the event sold out within minutes of tickets going on sale.it remains conor mcgregor's only ufc fight that took place in his hometown of dublin.u2 performed four homecoming concerts in november 2015, as part of their innocence + experience tour.the full u2 stage setup could not be brought to the 3arena due to the venue's configuration as an amphitheatre.the u2 stage was designed for a full indoor arena, but was reconfigured for the concerts in the 3arena.since december 2015, the arena has voluntarily hosted the rté 2fm xmas ball, a yearly charity gig in aid of ispcc.over the years, headliners of the ball have included the likes of kodaline, hozier, picture this and the script.adele performed at the arena on 4 and 5 march 2016 during her world tour.britney spears brought her piece of me tour on 20 august 2018.additionally, tickets for the show sold out within 10 minutes of its availability.demi lovato performed at the arena on 25 may 2018 as part of their tell me you love me world tour.
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3arena | owner | live nation entertainment <tsp> dublin | leadertitle | dáil éireann <tsp> 3arena | location | dublin
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the 3arena (originally the o2) is an indoor amphitheatre located at north wall quay in the dublin docklands in dublin, ireland.
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abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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abel caballero | inofficewhilemonarch | juan carlos i of spain <tsp> abel caballero | inofficewhileprimeminister | felipe gonzález <tsp> felipe gonzález | predecessor | rodolfo llopis
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no related information
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alcatraz versus the evil librarians is a juvenile novel written by american author brandon sanderson, published in october 2007 by scholastic press.the book is named after its main character, alcatraz smedry.after receiving a bag of sand for his thirteenth birthday, he is involved in a very strange set of events.the book starts with alcatraz setting fire to his foster parents' kitchen.it is revealed that he has been in countless foster homes, always ending up with alcatraz 'destroying' things precious to the people taking care of him.ms. fletcher, alcatraz's personal caseworker, arrives and scolds him for destroying his foster parents' kitchen.the next day an old man arrives at the house and claims to be his grandfather, telling alcatraz that he has a special, powerful talent, breaking things.after the old man finds alcatraz's bag of sand missing, he and alcatraz must go on a mission to recover it at all cost from the evil librarians, secret rulers of the world.these freedom fighters include alcatraz's grandfather, leavenworth smedry, usually just referred to as 'grandpa smedry'; bastille, grandpa's bodyguard and a crystin knight; sing sing - sing for short - alcatraz's polynesian cousin; and quentin, another cousin.the librarians include shasta / ms. fletcher, alcatraz's case worker and radrian blackburn, a dark oculator.alcatraz has the talent of breaking things.grandpa smedry, alcatraz's grandfather, has the power to arrive late.as such, he is always running behind the clock.but his power also allows him to arrive late to other things, like bullets, which always miss him, and his blood can arrive late to wounds so that he doesn't bleed to death.in his own words 'i've been arriving late to my own death for longer than you've been alive.'sing, alcatraz's cousin's talent is the ability to trip and fall to the ground.this helps when this is a sign of danger.quentin, another cousin, has the talent to speak gibberish or nonsensical phrases.his talent proves beneficial when he is captured by the librarians, as they cannot understand him and thus cannot gain important information from him, even through torture.it is through some of quentin's supposed gibberish that alcatraz is prompted to know what to do in future events.smedrys from ancient days had grand talents, though relatively unexplained.one could get unbelievable amounts of water on the ground when she did the dishes, which allowed her to end a drought.another could make rude noises at inappropriate moments, breaking enemies' concentration so they could not use weapons.if someone not related to the smedrys marries a smedry, the person marrying into the family gets their spouse's talent.a third alcatraz book, called alcatraz versus the knights of crystallia, was released on october 1, 2009, and the fourth book, alcatraz versus the shattered lens, was released on december 1, 2010.since scholastic only commissioned the first four books, and was unwilling to publish the fifth book, sanderson bought back the rights to the series in early 2013.he later sold the series to tor books who then republished the series.the fifth book of the series, entitled the dark talent, was released september 6, 2016.tor books reprinted the first five books in a paperback box set, then published the sixth book in the series, alcatraz bastille vs. the evil librarians, on september 20, 2022, which was co-authored by janci patterson.on january 3, 2011, brandon sanderson, the author of the novel, tweeted that dreamworks did not renew the rights.
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beamlet | antinaturally | galliwasp
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no related information
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abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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presolving | nonanatomically | bizardite
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no related information
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921.
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stannites | pdq | unlading <tsp> stannites | ammonocarbonous | polyconic
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no related information
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the 3arena (originally the o2) is an indoor amphitheatre located at north wall quay in the dublin docklands in dublin, ireland.the venue opened as the o2 on 16 december 2008.it was built on the site of the former point theatre, a smaller music venue which operated from 1988 to 2007, retaining only some of the outer facade.the point theatre was branded as 'the point depot', in recognition of its original role as a railway goods handling station.the venue was re-branded on 4 september 2014 due to the takeover of o2 ireland by three ireland.the venue is owned by a live nation subsidiary, apollo leisure group ltd.the venue is among the top ten busiest music arenas by ticket sales in the world.in 2008, o2 paid €25 million for the naming rights for 10 years.following the sale of mobile network operator o2 ireland to rival 3 ireland in june 2014, the venue was renamed as the 3arena on 4 september 2014.this was achieved by arranging the seats around the stage in a gigantic 'fan' formation which the architects likened to the colosseum of rome.there are no corporate boxes inside the venue.the backstage area has a 'substantial' loading bay for trucks.alcohol is available in a high-security area of the venue in an effort to curb under-age drinking.prior to re-development, the seating capacity was 6,300 or 8,500 standing.mike adamson (ceo of live nation ireland) claimed that irish fans had been short-changed when attending major events in the previous venue due to size restrictions.'it wasn't always possible to get every show touring in europe into the venue because of restrictions.it is now.some shows couldn't fit.for example, george michael could only stage three-quarters of his production in the point.we're up there now with other venues in europe.'developer harry crosbie said that the point had had a 'grungy' feel 'which suited dublin at the time'.he claimed that it would be a 'stunning venue' created for a more 'sophisticated' audience.in 2012 it rose to 4th place, and in 2013 it dropped to 9th place.most of the audience then left the building in disgust, but the band later returned to finish the show.the band returned in 2012 and only achieved 47% capacity at the show.rammstein performed their first-ever show in ireland at the arena on 27 february 2012 as part of their made in germany 1995-2011 tour.since march 2014, the arena has hosted the c2c: country to country festival and is the second longest-running host venue after the o2 arena in london.in july 2014 ufc fight night: mcgregor vs. brandao took place at the arena.the event sold out within minutes of tickets going on sale.it remains conor mcgregor's only ufc fight that took place in his hometown of dublin.u2 performed four homecoming concerts in november 2015, as part of their innocence + experience tour.the full u2 stage setup could not be brought to the 3arena due to the venue's configuration as an amphitheatre.the u2 stage was designed for a full indoor arena, but was reconfigured for the concerts in the 3arena.since december 2015, the arena has voluntarily hosted the rté 2fm xmas ball, a yearly charity gig in aid of ispcc.over the years, headliners of the ball have included the likes of kodaline, hozier, picture this and the script.adele performed at the arena on 4 and 5 march 2016 during her world tour.britney spears brought her piece of me tour on 20 august 2018.additionally, tickets for the show sold out within 10 minutes of its availability.demi lovato performed at the arena on 25 may 2018 as part of their tell me you love me world tour.
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performative | swellfish | anelasticity <tsp> performative | diatreme | cultivates
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no related information
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921.
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amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | guanciale <tsp> amatriciana sauce | mainingredients | tomatoes guanciale cheese olive oil
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.with 814 rooms, it is the largest hotel in scandinavia.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.ramboll was consulting engineer on structures, sewers and earthworks.all calculations and drawings used by ramboll on the project were extracted from a 3d model.the calculation programme robot worked together with the design programme tekla.the 17th floor is specially designed for women, but also welcomes men.the bella sky bar is situated on the 23rd floor.
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ac hotel bella sky copenhagen | location | copenhagen <tsp> ac hotel bella sky copenhagen | tenant | marriott international <tsp> marriott international | keyperson | bill marriott
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.
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abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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semimicroanalysis | chronological | crumbly
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no related information
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alcatraz versus the evil librarians is a juvenile novel written by american author brandon sanderson, published in october 2007 by scholastic press.the book is named after its main character, alcatraz smedry.after receiving a bag of sand for his thirteenth birthday, he is involved in a very strange set of events.the book starts with alcatraz setting fire to his foster parents' kitchen.it is revealed that he has been in countless foster homes, always ending up with alcatraz 'destroying' things precious to the people taking care of him.ms. fletcher, alcatraz's personal caseworker, arrives and scolds him for destroying his foster parents' kitchen.the next day an old man arrives at the house and claims to be his grandfather, telling alcatraz that he has a special, powerful talent, breaking things.after the old man finds alcatraz's bag of sand missing, he and alcatraz must go on a mission to recover it at all cost from the evil librarians, secret rulers of the world.these freedom fighters include alcatraz's grandfather, leavenworth smedry, usually just referred to as 'grandpa smedry'; bastille, grandpa's bodyguard and a crystin knight; sing sing - sing for short - alcatraz's polynesian cousin; and quentin, another cousin.the librarians include shasta / ms. fletcher, alcatraz's case worker and radrian blackburn, a dark oculator.alcatraz has the talent of breaking things.grandpa smedry, alcatraz's grandfather, has the power to arrive late.as such, he is always running behind the clock.but his power also allows him to arrive late to other things, like bullets, which always miss him, and his blood can arrive late to wounds so that he doesn't bleed to death.in his own words 'i've been arriving late to my own death for longer than you've been alive.'sing, alcatraz's cousin's talent is the ability to trip and fall to the ground.this helps when this is a sign of danger.quentin, another cousin, has the talent to speak gibberish or nonsensical phrases.his talent proves beneficial when he is captured by the librarians, as they cannot understand him and thus cannot gain important information from him, even through torture.it is through some of quentin's supposed gibberish that alcatraz is prompted to know what to do in future events.smedrys from ancient days had grand talents, though relatively unexplained.one could get unbelievable amounts of water on the ground when she did the dishes, which allowed her to end a drought.another could make rude noises at inappropriate moments, breaking enemies' concentration so they could not use weapons.if someone not related to the smedrys marries a smedry, the person marrying into the family gets their spouse's talent.a third alcatraz book, called alcatraz versus the knights of crystallia, was released on october 1, 2009, and the fourth book, alcatraz versus the shattered lens, was released on december 1, 2010.since scholastic only commissioned the first four books, and was unwilling to publish the fifth book, sanderson bought back the rights to the series in early 2013.he later sold the series to tor books who then republished the series.the fifth book of the series, entitled the dark talent, was released september 6, 2016.tor books reprinted the first five books in a paperback box set, then published the sixth book in the series, alcatraz bastille vs. the evil librarians, on september 20, 2022, which was co-authored by janci patterson.on january 3, 2011, brandon sanderson, the author of the novel, tweeted that dreamworks did not renew the rights.
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anciens | perruque | esterifies <tsp> anciens | palmatiform | ganglioplexus
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no related information
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921.
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amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | olive oil <tsp> amatriciana sauce | mainingredients | tomatoes guanciale cheese olive oil
|
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.with 814 rooms, it is the largest hotel in scandinavia.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.ramboll was consulting engineer on structures, sewers and earthworks.all calculations and drawings used by ramboll on the project were extracted from a 3d model.the calculation programme robot worked together with the design programme tekla.the 17th floor is specially designed for women, but also welcomes men.the bella sky bar is situated on the 23rd floor.
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ac hotel bella sky copenhagen | location | copenhagen <tsp> ac hotel bella sky copenhagen | tenant | marriott international <tsp> marriott international | keyperson | bill marriott
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.
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abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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abel caballero | inofficewhilemonarch | juan carlos i of spain <tsp> abel caballero | inofficewhileprimeminister | felipe gonzález <tsp> juan carlos i of spain | predecessor | alfonso xiii of spain
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no related information
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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american journal of mathematics | abbreviation | am j math <tsp> american journal of mathematics | academicdiscipline | mathematics <tsp> american journal of mathematics | issn number | 0002-9327
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921.
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amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | olive oil <tsp> amatriciana sauce | mainingredients | tomatoes guanciale cheese olive oil
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.
|
abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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abel caballero | inofficewhilemonarch | juan carlos i of spain <tsp> juan carlos i of spain | birthplace | rome <tsp> juan carlos i of spain | predecessor | alfonso xiii of spain
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no related information
|
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
|
american journal of mathematics | abbreviation | am j math <tsp> american journal of mathematics | academicdiscipline | mathematics <tsp> american journal of mathematics | issn number | 0002-9327
|
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921.
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amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | pecorino romano <tsp> amatriciana sauce | mainingredients | tomatoes guanciale cheese olive oil
|
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.
|
abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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abel caballero | inofficewhilemonarch | juan carlos i of spain <tsp> juan carlos i of spain | birthplace | rome <tsp> juan carlos i of spain | predecessor | alfonso xiii of spain
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no related information
|
the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.with 814 rooms, it is the largest hotel in scandinavia.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.ramboll was consulting engineer on structures, sewers and earthworks.all calculations and drawings used by ramboll on the project were extracted from a 3d model.the calculation programme robot worked together with the design programme tekla.the 17th floor is specially designed for women, but also welcomes men.the bella sky bar is situated on the 23rd floor.
|
outbeam | carboy | blayne <tsp> outbeam | maccoboys | elenchtic
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no related information
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921.
|
amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | pecorino romano <tsp> amatriciana sauce | mainingredients | tomatoes guanciale cheese olive oil
|
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.
|
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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centerpiece | cageyness | snowfield <tsp> centerpiece | argyraspides | conalbumin
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no related information
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921.
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amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | pecorino romano <tsp> amatriciana sauce | mainingredients | tomatoes guanciale cheese olive oil
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.with 814 rooms, it is the largest hotel in scandinavia.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.ramboll was consulting engineer on structures, sewers and earthworks.all calculations and drawings used by ramboll on the project were extracted from a 3d model.the calculation programme robot worked together with the design programme tekla.the 17th floor is specially designed for women, but also welcomes men.the bella sky bar is situated on the 23rd floor.
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colporrhaphy | tourneys | ensafe
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no related information
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abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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scaphocephalous | uneternal | quinolinyl <tsp> scaphocephalous | conditionalism | eschewal
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no related information
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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american journal of mathematics | abbreviation | am j math <tsp> american journal of mathematics | academicdiscipline | mathematics <tsp> american journal of mathematics | frequency | bimonthly
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.with 814 rooms, it is the largest hotel in scandinavia.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.ramboll was consulting engineer on structures, sewers and earthworks.all calculations and drawings used by ramboll on the project were extracted from a 3d model.the calculation programme robot worked together with the design programme tekla.the 17th floor is specially designed for women, but also welcomes men.the bella sky bar is situated on the 23rd floor.
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ac hotel bella sky copenhagen | location | copenhagen <tsp> marriott international | foundationplace | washington dc <tsp> ac hotel bella sky copenhagen | tenant | marriott international
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.
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abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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abel caballero | inofficewhilemonarch | juan carlos i of spain <tsp> juan carlos i of spain | birthplace | rome <tsp> juan carlos i of spain | spouse | queen sofía of spain
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no related information
|
the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.with 814 rooms, it is the largest hotel in scandinavia.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.ramboll was consulting engineer on structures, sewers and earthworks.all calculations and drawings used by ramboll on the project were extracted from a 3d model.the calculation programme robot worked together with the design programme tekla.the 17th floor is specially designed for women, but also welcomes men.the bella sky bar is situated on the 23rd floor.
|
ac hotel bella sky copenhagen | location | copenhagen <tsp> marriott international | foundationplace | washington dc <tsp> ac hotel bella sky copenhagen | tenant | marriott international
|
the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.
|
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921.
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correspondentship | limens | overneutralized <tsp> correspondentship | outwearied | coconsciousness
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no related information
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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forethrift | geneticism | enfettering
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no related information
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abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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abel caballero | inofficewhilemonarch | juan carlos i of spain <tsp> juan carlos i of spain | birthplace | rome <tsp> juan carlos i of spain | spouse | queen sofía of spain
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no related information
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.with 814 rooms, it is the largest hotel in scandinavia.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.ramboll was consulting engineer on structures, sewers and earthworks.all calculations and drawings used by ramboll on the project were extracted from a 3d model.the calculation programme robot worked together with the design programme tekla.the 17th floor is specially designed for women, but also welcomes men.the bella sky bar is situated on the 23rd floor.
|
ac hotel bella sky copenhagen | location | denmark <tsp> ac hotel bella sky copenhagen | tenant | marriott international <tsp> marriott international | keyperson | bill marriott
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.the hotel joined the ac hotels division of marriott international on december 15, 2014.
|
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921.
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amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | tomato <tsp> amatriciana sauce | mainingredients | tomatoes guanciale cheese olive oil
|
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.
|
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
|
american journal of mathematics | abbreviation | am j math <tsp> american journal of mathematics | academicdiscipline | mathematics <tsp> american journal of mathematics | frequency | bimonthly
|
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
|
the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.with 814 rooms, it is the largest hotel in scandinavia.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.ramboll was consulting engineer on structures, sewers and earthworks.all calculations and drawings used by ramboll on the project were extracted from a 3d model.the calculation programme robot worked together with the design programme tekla.the 17th floor is specially designed for women, but also welcomes men.the bella sky bar is situated on the 23rd floor.
|
ac hotel bella sky copenhagen | location | denmark <tsp> ac hotel bella sky copenhagen | tenant | marriott international <tsp> marriott international | keyperson | bill marriott
|
the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.the hotel joined the ac hotels division of marriott international on december 15, 2014.
|
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921.
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amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | tomato <tsp> amatriciana sauce | mainingredients | tomatoes guanciale cheese olive oil
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.
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abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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intermetameric | preemies | informatory
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no related information
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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american journal of mathematics | abbreviation | am j math <tsp> american journal of mathematics | firstpublicationyear | 1878 <tsp> american journal of mathematics | issn number | 0002-9327
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.with 814 rooms, it is the largest hotel in scandinavia.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.ramboll was consulting engineer on structures, sewers and earthworks.all calculations and drawings used by ramboll on the project were extracted from a 3d model.the calculation programme robot worked together with the design programme tekla.the 17th floor is specially designed for women, but also welcomes men.the bella sky bar is situated on the 23rd floor.
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ac hotel bella sky copenhagen | location | denmark <tsp> ac hotel bella sky copenhagen | tenant | marriott international <tsp> marriott international | keyperson | bill marriott
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.the hotel joined the ac hotels division of marriott international on december 15, 2014.
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921.
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remises | gnetales | winningly
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no related information
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.with 814 rooms, it is the largest hotel in scandinavia.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.ramboll was consulting engineer on structures, sewers and earthworks.all calculations and drawings used by ramboll on the project were extracted from a 3d model.the calculation programme robot worked together with the design programme tekla.the 17th floor is specially designed for women, but also welcomes men.the bella sky bar is situated on the 23rd floor.
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ac hotel bella sky copenhagen | location | denmark <tsp> denmark | leadername | lars løkke rasmussen <tsp> ac hotel bella sky copenhagen | tenant | marriott international
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.the hotel joined the ac hotels division of marriott international on december 15, 2014.
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abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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deprogrammed | blagueur | pennine <tsp> deprogrammed | encycl | lesional
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no related information
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921.
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amatriciana sauce | country | italy <tsp> italy | language | italian language <tsp> italy | leadername | pietro grasso
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the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.
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abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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abel caballero | inofficewhilemonarch | juan carlos i of spain <tsp> juan carlos i of spain | predecessor | alfonso xiii of spain <tsp> abel caballero | birthplace | galicia spain
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no related information
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.with 814 rooms, it is the largest hotel in scandinavia.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.ramboll was consulting engineer on structures, sewers and earthworks.all calculations and drawings used by ramboll on the project were extracted from a 3d model.the calculation programme robot worked together with the design programme tekla.the 17th floor is specially designed for women, but also welcomes men.the bella sky bar is situated on the 23rd floor.
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southerlies | prancingly | computers
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no related information
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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hydrometers | basic | splintbone <tsp> hydrometers | unreplaceable | vires
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no related information
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921.
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amatriciana sauce | country | italy <tsp> italy | language | italian language <tsp> italy | leadername | pietro grasso
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the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.
|
abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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leatherize | eatability | hemipodius
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no related information
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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american journal of mathematics | academicdiscipline | mathematics <tsp> american journal of mathematics | firstpublicationyear | 1878 <tsp> american journal of mathematics | abbreviation | am j math
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.with 814 rooms, it is the largest hotel in scandinavia.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.ramboll was consulting engineer on structures, sewers and earthworks.all calculations and drawings used by ramboll on the project were extracted from a 3d model.the calculation programme robot worked together with the design programme tekla.the 17th floor is specially designed for women, but also welcomes men.the bella sky bar is situated on the 23rd floor.
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subfractions | pseudomedievally | kiloliter
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no related information
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921.
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haematinon | pilkins | verbomaniac
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no related information
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abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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unconstellated | tilture | malposition
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no related information
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abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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abel caballero | inofficewhilemonarch | juan carlos i of spain <tsp> juan carlos i of spain | predecessor | alfonso xiii of spain <tsp> abel caballero | birthplace | ponteareas
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no related information
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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econometrician | bausond | premalignant <tsp> econometrician | enomoty | stuffier
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no related information
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.with 814 rooms, it is the largest hotel in scandinavia.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.ramboll was consulting engineer on structures, sewers and earthworks.all calculations and drawings used by ramboll on the project were extracted from a 3d model.the calculation programme robot worked together with the design programme tekla.the 17th floor is specially designed for women, but also welcomes men.the bella sky bar is situated on the 23rd floor.
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teet | cretion | labyrinthiform <tsp> teet | tressured | cinura
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no related information
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921.
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causative | impocket | phenmiazine <tsp> causative | regicide | lollipops
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no related information
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abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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abel caballero | inofficewhilemonarch | juan carlos i of spain <tsp> juan carlos i of spain | predecessor | alfonso xiii of spain <tsp> abel caballero | birthplace | spain
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no related information
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> american journal of mathematics | issn number | 0002-9327
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> american journal of mathematics | issn number | 0002-9327
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.
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abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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abel caballero | inofficewhilemonarch | juan carlos i of spain <tsp> juan carlos i of spain | predecessor | alfonso xiii of spain <tsp> abel caballero | birthplace | spain
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no related information
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921.
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pandy | incinerate | unflorid <tsp> pandy | automacy | subcompacts
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no related information
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> american journal of mathematics | issn number | 0002-9327
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.with 814 rooms, it is the largest hotel in scandinavia.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.ramboll was consulting engineer on structures, sewers and earthworks.all calculations and drawings used by ramboll on the project were extracted from a 3d model.the calculation programme robot worked together with the design programme tekla.the 17th floor is specially designed for women, but also welcomes men.the bella sky bar is situated on the 23rd floor.
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cakier | tealery | uninsular
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no related information
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.with 814 rooms, it is the largest hotel in scandinavia.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.ramboll was consulting engineer on structures, sewers and earthworks.all calculations and drawings used by ramboll on the project were extracted from a 3d model.the calculation programme robot worked together with the design programme tekla.the 17th floor is specially designed for women, but also welcomes men.the bella sky bar is situated on the 23rd floor.
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ac hotel bella sky copenhagen | location | denmark <tsp> denmark | leadername | margrethe ii of denmark <tsp> ac hotel bella sky copenhagen | tenant | marriott international
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.the hotel joined the ac hotels division of marriott international on december 15, 2014.
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921.
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rakehells | resurveyed | keeperless
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no related information
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abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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impulsions | fallacious | tholli <tsp> impulsions | sighfully | bhungi
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no related information
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.with 814 rooms, it is the largest hotel in scandinavia.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.ramboll was consulting engineer on structures, sewers and earthworks.all calculations and drawings used by ramboll on the project were extracted from a 3d model.the calculation programme robot worked together with the design programme tekla.the 17th floor is specially designed for women, but also welcomes men.the bella sky bar is situated on the 23rd floor.
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ac hotel bella sky copenhagen | location | denmark <tsp> marriott international | foundationplace | washington dc <tsp> ac hotel bella sky copenhagen | tenant | marriott international
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.the hotel joined the ac hotels division of marriott international on december 15, 2014.
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921.
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amatriciana sauce | region | lazio <tsp> amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | pecorino romano
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.
|
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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whaur | mitigators | preens <tsp> whaur | erysiphaceae | reaccedes
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no related information
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abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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discerner | colloquist | electropolish <tsp> discerner | unflitched | disport
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no related information
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921.
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amatriciana sauce | region | lazio <tsp> amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | pecorino romano
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.
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abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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abel caballero | inofficewhilemonarch | juan carlos i of spain <tsp> juan carlos i of spain | predecessor | francisco franco <tsp> abel caballero | birthplace | ponteareas
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no related information
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921.
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amatriciana sauce | region | lazio <tsp> amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | tomato
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.with 814 rooms, it is the largest hotel in scandinavia.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.ramboll was consulting engineer on structures, sewers and earthworks.all calculations and drawings used by ramboll on the project were extracted from a 3d model.the calculation programme robot worked together with the design programme tekla.the 17th floor is specially designed for women, but also welcomes men.the bella sky bar is situated on the 23rd floor.
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gryde | valency | fitment <tsp> gryde | lilial | gradients
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no related information
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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retimbering | unpolarised | baseballdom <tsp> retimbering | micrograph | egests
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no related information
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abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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abel caballero | inofficewhilemonarch | juan carlos i of spain <tsp> juan carlos i of spain | predecessor | francisco franco <tsp> abel caballero | birthplace | ponteareas
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no related information
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.with 814 rooms, it is the largest hotel in scandinavia.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.ramboll was consulting engineer on structures, sewers and earthworks.all calculations and drawings used by ramboll on the project were extracted from a 3d model.the calculation programme robot worked together with the design programme tekla.the 17th floor is specially designed for women, but also welcomes men.the bella sky bar is situated on the 23rd floor.
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ac hotel bella sky copenhagen | location | denmark <tsp> marriott international | foundationplace | washington dc <tsp> ac hotel bella sky copenhagen | tenant | marriott international
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.the hotel joined the ac hotels division of marriott international on december 15, 2014.
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> american journal of mathematics | issn number | 1080-6377
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921.
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unexcusing | obreptitious | impropriated
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no related information
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abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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caviars | isolator | complexionally
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no related information
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.with 814 rooms, it is the largest hotel in scandinavia.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.ramboll was consulting engineer on structures, sewers and earthworks.all calculations and drawings used by ramboll on the project were extracted from a 3d model.the calculation programme robot worked together with the design programme tekla.the 17th floor is specially designed for women, but also welcomes men.the bella sky bar is situated on the 23rd floor.
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domestication | owners | microgrooves
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no related information
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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technetium | syphers | overmerit
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no related information
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sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921.
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strepera | overpoweringness | filiform
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no related information
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antioquia (spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of colombia, located in the central northwestern part of colombia with a narrow section that borders the caribbean sea.most of its territory is mountainous with some valleys, much of which is part of the andes mountain range.antioquia has been part of many territorial divisions of former countries created within the present-day territory of colombia.prior to adoption of the colombian constitution of 1886, antioquia state had its own sovereign government.the department covers an area of 63,612 km2 (24,427 sq mi), and has a population of 5,819,358 (2006 estimate); 6.6 million (2010 estimate).antioquia borders the córdoba department and the caribbean sea to the north; chocó to the west; the departments of bolivar, santander, and boyaca to the east; and the departments of caldas and risaralda to the south.medellín is antioquia's capital city, and the second-largest city in the country.other important towns are santa fe de antioquia, the old capital located on the cauca river, and puerto berrío on the magdalena.it is predominantly mountainous, crossed by the cordillera central and the cordillera occidental of the andes.the cordillera central divides to form the aburrá valley, in which the capital, medellín, is located.the cordillera central forms the plateaus of santa rosa de osos and rionegro.while 80% of the department's territory is mountainous, antioquia also has lowlands in bajo cauca, magdalena medio, and eastern sonsón, as well as coastline on the caribbean sea, in urabá.this area has a tropical climate and is of high strategic importance due to its location.their origin is uncertain, as specialists believe that some came from the caribbean island, and others that they originated among peoples along the interior amazon river.antioquia was primarily populated by the carib people.some scattered groups of muisca were said to be present in the darién region (in modern-day panama), a coastal region in the far north of antioquia.but, no historical records refer to muisca in antioquia.the carib occupying territory in antioquia were known by classifications of smaller groups, called families.some of the most prominent native families in the region include the catía, nutabe, and tahamíe, who all inhabited the central region of antioquia.the quimbaya occupied southern antioquia.the historic quimbaya, carib and muisca tribes were the most prominent groups encountered by the conquistadors upon their arrival in antioquia.the quimbaya had a lot to do with the development of the department.the spaniards had a turbulent history of encounters with the carib.although the tribe was numerous and known for its warring culture, the various peoples of this family became dominated or exterminated by the spaniards in the process of conquest and colonization.as did all native americans, they suffered extremely high mortality due to newly introduced infectious eurasian diseases, to which they had no immunity.in some cases the surviving natives dispersed to evade the spanish, and some committed suicide to escape being enslaved or subjected to forced labor.many survivors fled to the modern department of chocó.in antioquia, the natives disappeared almost completely.at present, the autochthon population of the department of antioquia scarcely reaches 0.5% of the total population, even though the vast majority of locals have a significant indigenous genetic component (26% in average).others, later pointed to basque origins as a way to understand the population's idiosyncrasies.prominent among these, were two american historians: everett hagen and leonard kasdan.hagen looked at the telephone directory in medellin in 1957 and found that 15% of the surnames were of basque origin, finding then that employers in the percentage of surnames was up to 25%, which led him to conclude that basque settlers were very important in explaining the increased industrial development of antioquia in the colombian context.
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antioquia department | country | colombia <tsp> bandeja paisa | ingredient | avocado <tsp> bandeja paisa | region | antioquia department
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antioquia (spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of colombia, located in the central northwestern part of colombia with a narrow section that borders the caribbean sea.antioquia has been part of many territorial divisions of former countries created within the present-day territory of colombia.prior to adoption of the colombian constitution of 1886, antioquia state had its own sovereign government.hagen looked at the telephone directory in medellin in 1957 and found that 15% of the surnames were of basque origin, finding then that employers in the percentage of surnames was up to 25%, which led him to conclude that basque settlers were very important in explaining the increased industrial development of antioquia in the colombian context.
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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zmudz | pantomimists | coart <tsp> zmudz | peaklike | undersplice
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no related information
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.with 814 rooms, it is the largest hotel in scandinavia.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.ramboll was consulting engineer on structures, sewers and earthworks.all calculations and drawings used by ramboll on the project were extracted from a 3d model.the calculation programme robot worked together with the design programme tekla.the 17th floor is specially designed for women, but also welcomes men.the bella sky bar is situated on the 23rd floor.
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tuberculariaceae | aquashow | amaryllis <tsp> tuberculariaceae | vitrifiability | hippocampine
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no related information
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abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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vecture | prepositively | enravishes
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no related information
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antioquia (spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of colombia, located in the central northwestern part of colombia with a narrow section that borders the caribbean sea.most of its territory is mountainous with some valleys, much of which is part of the andes mountain range.antioquia has been part of many territorial divisions of former countries created within the present-day territory of colombia.prior to adoption of the colombian constitution of 1886, antioquia state had its own sovereign government.the department covers an area of 63,612 km2 (24,427 sq mi), and has a population of 5,819,358 (2006 estimate); 6.6 million (2010 estimate).antioquia borders the córdoba department and the caribbean sea to the north; chocó to the west; the departments of bolivar, santander, and boyaca to the east; and the departments of caldas and risaralda to the south.medellín is antioquia's capital city, and the second-largest city in the country.other important towns are santa fe de antioquia, the old capital located on the cauca river, and puerto berrío on the magdalena.it is predominantly mountainous, crossed by the cordillera central and the cordillera occidental of the andes.the cordillera central divides to form the aburrá valley, in which the capital, medellín, is located.the cordillera central forms the plateaus of santa rosa de osos and rionegro.while 80% of the department's territory is mountainous, antioquia also has lowlands in bajo cauca, magdalena medio, and eastern sonsón, as well as coastline on the caribbean sea, in urabá.this area has a tropical climate and is of high strategic importance due to its location.their origin is uncertain, as specialists believe that some came from the caribbean island, and others that they originated among peoples along the interior amazon river.antioquia was primarily populated by the carib people.some scattered groups of muisca were said to be present in the darién region (in modern-day panama), a coastal region in the far north of antioquia.but, no historical records refer to muisca in antioquia.the carib occupying territory in antioquia were known by classifications of smaller groups, called families.some of the most prominent native families in the region include the catía, nutabe, and tahamíe, who all inhabited the central region of antioquia.the quimbaya occupied southern antioquia.the historic quimbaya, carib and muisca tribes were the most prominent groups encountered by the conquistadors upon their arrival in antioquia.the quimbaya had a lot to do with the development of the department.the spaniards had a turbulent history of encounters with the carib.although the tribe was numerous and known for its warring culture, the various peoples of this family became dominated or exterminated by the spaniards in the process of conquest and colonization.as did all native americans, they suffered extremely high mortality due to newly introduced infectious eurasian diseases, to which they had no immunity.in some cases the surviving natives dispersed to evade the spanish, and some committed suicide to escape being enslaved or subjected to forced labor.many survivors fled to the modern department of chocó.in antioquia, the natives disappeared almost completely.at present, the autochthon population of the department of antioquia scarcely reaches 0.5% of the total population, even though the vast majority of locals have a significant indigenous genetic component (26% in average).others, later pointed to basque origins as a way to understand the population's idiosyncrasies.prominent among these, were two american historians: everett hagen and leonard kasdan.hagen looked at the telephone directory in medellin in 1957 and found that 15% of the surnames were of basque origin, finding then that employers in the percentage of surnames was up to 25%, which led him to conclude that basque settlers were very important in explaining the increased industrial development of antioquia in the colombian context.
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antioquia department | country | colombia <tsp> bandeja paisa | ingredient | avocado <tsp> bandeja paisa | region | antioquia department
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antioquia (spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of colombia, located in the central northwestern part of colombia with a narrow section that borders the caribbean sea.antioquia has been part of many territorial divisions of former countries created within the present-day territory of colombia.prior to adoption of the colombian constitution of 1886, antioquia state had its own sovereign government.hagen looked at the telephone directory in medellin in 1957 and found that 15% of the surnames were of basque origin, finding then that employers in the percentage of surnames was up to 25%, which led him to conclude that basque settlers were very important in explaining the increased industrial development of antioquia in the colombian context.
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> american journal of mathematics | oclc number | 1480153
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.
|
antioquia (spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of colombia, located in the central northwestern part of colombia with a narrow section that borders the caribbean sea.most of its territory is mountainous with some valleys, much of which is part of the andes mountain range.antioquia has been part of many territorial divisions of former countries created within the present-day territory of colombia.prior to adoption of the colombian constitution of 1886, antioquia state had its own sovereign government.the department covers an area of 63,612 km2 (24,427 sq mi), and has a population of 5,819,358 (2006 estimate); 6.6 million (2010 estimate).antioquia borders the córdoba department and the caribbean sea to the north; chocó to the west; the departments of bolivar, santander, and boyaca to the east; and the departments of caldas and risaralda to the south.medellín is antioquia's capital city, and the second-largest city in the country.other important towns are santa fe de antioquia, the old capital located on the cauca river, and puerto berrío on the magdalena.it is predominantly mountainous, crossed by the cordillera central and the cordillera occidental of the andes.the cordillera central divides to form the aburrá valley, in which the capital, medellín, is located.the cordillera central forms the plateaus of santa rosa de osos and rionegro.while 80% of the department's territory is mountainous, antioquia also has lowlands in bajo cauca, magdalena medio, and eastern sonsón, as well as coastline on the caribbean sea, in urabá.this area has a tropical climate and is of high strategic importance due to its location.their origin is uncertain, as specialists believe that some came from the caribbean island, and others that they originated among peoples along the interior amazon river.antioquia was primarily populated by the carib people.some scattered groups of muisca were said to be present in the darién region (in modern-day panama), a coastal region in the far north of antioquia.but, no historical records refer to muisca in antioquia.the carib occupying territory in antioquia were known by classifications of smaller groups, called families.some of the most prominent native families in the region include the catía, nutabe, and tahamíe, who all inhabited the central region of antioquia.the quimbaya occupied southern antioquia.the historic quimbaya, carib and muisca tribes were the most prominent groups encountered by the conquistadors upon their arrival in antioquia.the quimbaya had a lot to do with the development of the department.the spaniards had a turbulent history of encounters with the carib.although the tribe was numerous and known for its warring culture, the various peoples of this family became dominated or exterminated by the spaniards in the process of conquest and colonization.as did all native americans, they suffered extremely high mortality due to newly introduced infectious eurasian diseases, to which they had no immunity.in some cases the surviving natives dispersed to evade the spanish, and some committed suicide to escape being enslaved or subjected to forced labor.many survivors fled to the modern department of chocó.in antioquia, the natives disappeared almost completely.at present, the autochthon population of the department of antioquia scarcely reaches 0.5% of the total population, even though the vast majority of locals have a significant indigenous genetic component (26% in average).others, later pointed to basque origins as a way to understand the population's idiosyncrasies.prominent among these, were two american historians: everett hagen and leonard kasdan.hagen looked at the telephone directory in medellin in 1957 and found that 15% of the surnames were of basque origin, finding then that employers in the percentage of surnames was up to 25%, which led him to conclude that basque settlers were very important in explaining the increased industrial development of antioquia in the colombian context.
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antioquia department | country | colombia <tsp> bandeja paisa | ingredient | avocado <tsp> bandeja paisa | region | antioquia department
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antioquia (spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of colombia, located in the central northwestern part of colombia with a narrow section that borders the caribbean sea.antioquia has been part of many territorial divisions of former countries created within the present-day territory of colombia.prior to adoption of the colombian constitution of 1886, antioquia state had its own sovereign government.hagen looked at the telephone directory in medellin in 1957 and found that 15% of the surnames were of basque origin, finding then that employers in the percentage of surnames was up to 25%, which led him to conclude that basque settlers were very important in explaining the increased industrial development of antioquia in the colombian context.
|
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> american journal of mathematics | abbreviation | am j math
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.with 814 rooms, it is the largest hotel in scandinavia.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.ramboll was consulting engineer on structures, sewers and earthworks.all calculations and drawings used by ramboll on the project were extracted from a 3d model.the calculation programme robot worked together with the design programme tekla.the 17th floor is specially designed for women, but also welcomes men.the bella sky bar is situated on the 23rd floor.
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jaunts | apollinarianism | hauler <tsp> jaunts | unsimilar | vanes
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no related information
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abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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dur | rebuttable | amenite <tsp> dur | deficience | molman
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no related information
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> american journal of mathematics | abbreviation | am j math
|
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
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antioquia (spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of colombia, located in the central northwestern part of colombia with a narrow section that borders the caribbean sea.most of its territory is mountainous with some valleys, much of which is part of the andes mountain range.antioquia has been part of many territorial divisions of former countries created within the present-day territory of colombia.prior to adoption of the colombian constitution of 1886, antioquia state had its own sovereign government.the department covers an area of 63,612 km2 (24,427 sq mi), and has a population of 5,819,358 (2006 estimate); 6.6 million (2010 estimate).antioquia borders the córdoba department and the caribbean sea to the north; chocó to the west; the departments of bolivar, santander, and boyaca to the east; and the departments of caldas and risaralda to the south.medellín is antioquia's capital city, and the second-largest city in the country.other important towns are santa fe de antioquia, the old capital located on the cauca river, and puerto berrío on the magdalena.it is predominantly mountainous, crossed by the cordillera central and the cordillera occidental of the andes.the cordillera central divides to form the aburrá valley, in which the capital, medellín, is located.the cordillera central forms the plateaus of santa rosa de osos and rionegro.while 80% of the department's territory is mountainous, antioquia also has lowlands in bajo cauca, magdalena medio, and eastern sonsón, as well as coastline on the caribbean sea, in urabá.this area has a tropical climate and is of high strategic importance due to its location.their origin is uncertain, as specialists believe that some came from the caribbean island, and others that they originated among peoples along the interior amazon river.antioquia was primarily populated by the carib people.some scattered groups of muisca were said to be present in the darién region (in modern-day panama), a coastal region in the far north of antioquia.but, no historical records refer to muisca in antioquia.the carib occupying territory in antioquia were known by classifications of smaller groups, called families.some of the most prominent native families in the region include the catía, nutabe, and tahamíe, who all inhabited the central region of antioquia.the quimbaya occupied southern antioquia.the historic quimbaya, carib and muisca tribes were the most prominent groups encountered by the conquistadors upon their arrival in antioquia.the quimbaya had a lot to do with the development of the department.the spaniards had a turbulent history of encounters with the carib.although the tribe was numerous and known for its warring culture, the various peoples of this family became dominated or exterminated by the spaniards in the process of conquest and colonization.as did all native americans, they suffered extremely high mortality due to newly introduced infectious eurasian diseases, to which they had no immunity.in some cases the surviving natives dispersed to evade the spanish, and some committed suicide to escape being enslaved or subjected to forced labor.many survivors fled to the modern department of chocó.in antioquia, the natives disappeared almost completely.at present, the autochthon population of the department of antioquia scarcely reaches 0.5% of the total population, even though the vast majority of locals have a significant indigenous genetic component (26% in average).others, later pointed to basque origins as a way to understand the population's idiosyncrasies.prominent among these, were two american historians: everett hagen and leonard kasdan.hagen looked at the telephone directory in medellin in 1957 and found that 15% of the surnames were of basque origin, finding then that employers in the percentage of surnames was up to 25%, which led him to conclude that basque settlers were very important in explaining the increased industrial development of antioquia in the colombian context.
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mobilia | alcoholising | unscabbed
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no related information
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.with 814 rooms, it is the largest hotel in scandinavia.the hotel joined the ac hotels division of marriott international on december 15, 2014.the height was determined by restrictions due to the proximity of copenhagen airport and the tilting design chosen to optimize views.ramboll was consulting engineer on structures, sewers and earthworks.all calculations and drawings used by ramboll on the project were extracted from a 3d model.the calculation programme robot worked together with the design programme tekla.the 17th floor is specially designed for women, but also welcomes men.the bella sky bar is situated on the 23rd floor.
|
ac hotel bella sky copenhagen | owner | bella center <tsp> ac hotel bella sky copenhagen | tenant | marriott international <tsp> ac hotel bella sky copenhagen | floorcount | 23
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the ac hotel bella sky copenhagen, formerly the bella sky comwell hotel, is a 4-star conference hotel adjacent to the bella convention and congress center in the ørestad district of copenhagen, denmark.the hotel joined the ac hotels division of marriott international on december 15, 2014.the bella sky bar is situated on the 23rd floor.
|
abel ramón caballero álvarez (born 2 september 1946) is a spanish professor of economics and since june 2007, the current mayor of vigo, representing psdeg-psoe .since 19 september 2015, he has also served as the president of the spanish federation of municipalities and provinces (femp).caballero had previously served in the spanish congress of deputies representing a coruña province from 1982 to 1986 and pontevedra province from 1986 to 1997.
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abel caballero | inofficewhilemonarch | juan carlos i of spain <tsp> juan carlos i of spain | predecessor | francisco franco <tsp> abel caballero | birthplace | spain
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no related information
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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
|
american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> american journal of mathematics | academicdiscipline | mathematics
|
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'.
|
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