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The Original Portrayal of Mozart's Don Giovanni offers an original reading of Mozart's and Da Ponte's opera Don Giovanni, using as a lens the portrayal of the title role by its creator, the baritone Luigi Bassi (1766-1825). Although Bassi was coached in the role by the composer himself, his portrayal has never been studied in depth before, and this book presents a large number of new sources (first- and second-hand accounts), which allows us to reconstruct his performance scene by scene. The book confronts Bassi's portrayal with a study of the opera's early German reception and performance history, demonstrating how Don Giovanni as we know it today was not only created by Mozart, Da Ponte and Luigi Bassi but also by the early German adapters, translators, critics and performers who turned the title character into the arrogant and violent villain we still encounter in most of today's stage productions. Incorporating discussion of dramaturgical thinking of the late Enlightenment and the difficult moral problems that the opera raises, this is an important study for scholars and researchers from opera studies, theatre and performance studies, music history as well as conductors, directors and singers.

Juan, Don --- In opera. --- Music --- Opera --- Ashgate Interdisciplinary Studies in Opera --- adaptation --- criticism --- Da Ponte --- dramatury --- enlightenment --- German reception --- Luigi Bassi --- Magnus Tessing Schneider --- Mozart’s Don Giovanni --- Music History --- morality --- Opera Studies --- performance history --- stage production --- Theatre and Performance Studies --- translation --- Wolfgang Amadeus Mozart

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This e-book aims to compile advances in the area of food manufacturing including packaging to address issues of food safety, quality, fraud, and how these processes (new or old) could affect the organoleptic characteristics of foods, with the aim to promote consumers’ satisfaction. Moreover, food supply issues are explored. New and improved technologies are employed in the area of food manufacturing to address consumer needs in terms of quality and safety. The issues of research and development should be taken into account seriously before launching a new product onto the market. Finally, food fraud and authenticity are very important issues, and the food industry should focus on addressing them.

Technology: general issues --- redox potential --- color transfer --- beef juice --- beef meat --- eugenol --- encapsulation --- whey protein-maltodextrin conjugates --- chitosan --- olive oil --- cv. Lianolia Kerkyras --- cv. Koroneiki --- fatty acid methyl esters --- sterols --- authenticity --- quality --- LAB --- Bifidobacterium --- BLS --- fruits --- vegetables --- Oregano honey --- costeño-type cheese --- sodium chloride --- texture --- rheology --- microstructure. --- boba milk tea --- calcium alginate ball --- preparation method --- shelf life --- inventory --- new retailing --- baking industrial --- food supply chain coordination --- Two-stage production system --- corporate social responsibility --- supply chain --- dairy industry --- social charity --- Vietnam --- dry --- efficiency --- energy --- kiwifruit --- ultrasound --- edible coating --- nanoemulsion --- guaiacol peroxidase --- anthocyanins --- phenylalanine ammonia-lyase --- chub mackerel --- smoking treatment --- sensory analysis --- physiochemical characteristics --- microbiological quality --- biochemical analysis --- HMR --- pen shell --- squid meat --- superheated steam --- high-frequency defrosting --- cassava chips --- physicochemical properties --- MALDI-TOF --- applications --- food --- fraud --- adulteration --- redox potential --- color transfer --- beef juice --- beef meat --- eugenol --- encapsulation --- whey protein-maltodextrin conjugates --- chitosan --- olive oil --- cv. Lianolia Kerkyras --- cv. Koroneiki --- fatty acid methyl esters --- sterols --- authenticity --- quality --- LAB --- Bifidobacterium --- BLS --- fruits --- vegetables --- Oregano honey --- costeño-type cheese --- sodium chloride --- texture --- rheology --- microstructure. --- boba milk tea --- calcium alginate ball --- preparation method --- shelf life --- inventory --- new retailing --- baking industrial --- food supply chain coordination --- Two-stage production system --- corporate social responsibility --- supply chain --- dairy industry --- social charity --- Vietnam --- dry --- efficiency --- energy --- kiwifruit --- ultrasound --- edible coating --- nanoemulsion --- guaiacol peroxidase --- anthocyanins --- phenylalanine ammonia-lyase --- chub mackerel --- smoking treatment --- sensory analysis --- physiochemical characteristics --- microbiological quality --- biochemical analysis --- HMR --- pen shell --- squid meat --- superheated steam --- high-frequency defrosting --- cassava chips --- physicochemical properties --- MALDI-TOF --- applications --- food --- fraud --- adulteration

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This e-book aims to compile advances in the area of food manufacturing including packaging to address issues of food safety, quality, fraud, and how these processes (new or old) could affect the organoleptic characteristics of foods, with the aim to promote consumers’ satisfaction. Moreover, food supply issues are explored. New and improved technologies are employed in the area of food manufacturing to address consumer needs in terms of quality and safety. The issues of research and development should be taken into account seriously before launching a new product onto the market. Finally, food fraud and authenticity are very important issues, and the food industry should focus on addressing them.

Technology: general issues --- redox potential --- color transfer --- beef juice --- beef meat --- eugenol --- encapsulation --- whey protein–maltodextrin conjugates --- chitosan --- olive oil --- cv. Lianolia Kerkyras --- cv. Koroneiki --- fatty acid methyl esters --- sterols --- authenticity --- quality --- LAB --- Bifidobacterium --- BLS --- fruits --- vegetables --- Oregano honey --- costeño-type cheese --- sodium chloride --- texture --- rheology --- microstructure. --- boba milk tea --- calcium alginate ball --- preparation method --- shelf life --- inventory --- new retailing --- baking industrial --- food supply chain coordination --- Two-stage production system --- corporate social responsibility --- supply chain --- dairy industry --- social charity --- Vietnam --- dry --- efficiency --- energy --- kiwifruit --- ultrasound --- edible coating --- nanoemulsion --- guaiacol peroxidase --- anthocyanins --- phenylalanine ammonia-lyase --- chub mackerel --- smoking treatment --- sensory analysis --- physiochemical characteristics --- microbiological quality --- biochemical analysis --- HMR --- pen shell --- squid meat --- superheated steam --- high-frequency defrosting --- cassava chips --- physicochemical properties --- MALDI-TOF --- applications --- food --- fraud --- adulteration --- n/a --- whey protein-maltodextrin conjugates --- costeño-type cheese

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The evolution of industrial development since the 18th century is now experiencing the fourth industrial revolution. The effect of the development has propagated into almost every sector of the industry. From inventory to the circular economy, the effectiveness of technology has been fruitful for industry. The recent trends in research, with new ideas and methodologies, are included in this book. Several new ideas and business strategies are developed in the area of the supply chain management, logistics, optimization, and forecasting for the improvement of the economy of the society and the environment. The proposed technologies and ideas are either novel or help modify several other new ideas. Different real life problems with different dimensions are discussed in the book so that readers may connect with the recent issues in society and industry. The collection of the articles provides a glimpse into the new research trends in technology, business, and the environment.

Supply chain management --- benchmarking --- simulation --- mathematical analytic tools and techniques --- system reliability --- Trade-credit financing --- order allocation --- decomposition principle --- efficiency and scatter plots --- sustainable healthcare system --- workplace stress --- optimization --- defective rate --- electric power distribution --- newsvendor --- inspection --- energy --- air quality --- triangular fuzzy number --- quality control --- supplier selection --- multi-stage production system --- robustness --- offline inspection --- workers’ efficiency --- transshipments --- imperfect products --- process imperfection --- Bayesian approach --- imperfect production --- inventory modelling and optimization --- information asymmetry --- supply chain management --- framework for agile distributed development --- human-based production system --- lead-time reduction --- staff absenteeism --- inventory control --- fuzzy analytical hierarchy process (FAHP) --- sustainable --- develop strategies --- fuzzy optimization --- preventive maintenance --- imperfect quality --- refrigerated trucks --- petrochemical industries --- economic order quantity (EOQ) --- defectives --- substitute and complimentary items --- production modelling --- stochastic-petri net modeling --- supply chain inventory --- defective products --- transport infrastructure --- data envelopment analysis --- advertisement --- e-commerce --- price discounts --- recurrent states --- variable demand --- machine breakdown --- industry 4.0 --- rough interval --- partial trade credit --- business performance --- mixed integer nonlinear programming --- fixed charge --- preservation technology investment --- repairable system --- multicriteria decision making (MCDM) --- managerial considerations and managerial decisions --- four-dimensional transportation problem --- time series analysis --- permissible delays in payments --- integer linear programming --- process mean --- backordering --- stochastic-price dependent demand --- controllable probabilistic deterioration rate --- budget constraint --- likelihood ratio test --- radio frequency identification --- rework --- supplier selection process --- deteriorating items --- smart production --- scheduling --- green data envelopment analysis (GDEA) --- Cash discounts --- learning behavior --- imperfect manufacturing system --- inspection cost --- airborne particulate matter --- reworking --- fuzzy demand --- optimal algorithms --- distributed development --- sustainability --- distribution-free approach --- decision support systems --- evolutionary algorithm --- backorder --- inspection errors --- waste reduction --- resilient supply chain --- space constraint --- hybrid manufacturing- remanufacturing strategy --- edible oil --- complementary products --- CLSC management --- carbon emission --- change point detection --- revenue sharing --- production --- random defective rate --- pricing policy --- agile development --- inventory --- mathematical solution procedure --- reliability threshold --- outgoing quality --- disruption risks --- multi-objective --- strict quasi-concavity --- optimized limits --- uncertain information --- full trade credit --- customer acquisition cost --- Lean manufacturing --- imperfect repair --- substitutable products --- dynamic job-shop scheduling --- patient’s queue --- application program interfaces in agile distributed projects --- internet of things --- deterioration --- O2O channel --- targeting model --- lean manufacturing --- multidimensional scaling --- technical and super-efficiencies --- pricing