The many voices of Piedmont: language, identity and alterity in the works of modern and contemporary Piedmontese writers

The aim of this project is to carry out a linguistic analysis of a group of modern and contemporary narratives written by authors from the same Italian region: Piedmont. The novels and short stories examined stand out for the intriguing ways in which they move between a variety of idioms – Italian, Piedmontese dialects, English and pastiches, with some rare excursions into French. A sociolinguistic study and an overview of political changes that Piedmont underwent from the sixteenth to the twenty-first centuries are provided, with the purpose of outlining the region’s sociogeographical and historical background which can be seen to have fostered multilingualism in a group of writers. With the support of linguistic studies and philosophical theories on the relation between identity, alterity and language (such as Edwards’s Language and Identity and Bakhtin’s reflections on language), I then elucidate the presence of diverse linguistic varieties in selected narratives by Cesare Pavese, Beppe Fenoglio, Primo Levi, Nanni Balestrini, Fruttero & Lucentini, Benito Mazzi and Younis Tawfik. In other words, my purpose is to explain the reasons for multilingualism in each writer, as well as to underscore the ideological positions which lie behind the linguistic strategies of the authors. With this study I attempt to fill a gap and cast new light on Piedmontese literature. Although some critical studies on the use of dialect or English exist on individual authors and works (e.g. Meddemmem on Fenoglio’s use of English and Beccaria on Pavese’s inclusion of Piedmontese dialect), and some important contributions to the history of Piedmontese literature have appeared in print, to date no current, systematic study that compares different Piedmontese writers under the language/identity theme has been published. The study concludes with a summary of the evolution of plurilingualism in Piedmont and highlights the common trends in the use of multiple linguistic varieties as tools for both social demarcation and an opening up to alternative, marginalised andforeign cultures.

Fundamental studies of the application of wheat for malting and brewing

Wheat (Triticum aestivum L.) has a long tradition as a raw material for the production of malt and beer. While breeding and cultivation efforts for barley have been highly successful in creating agronomically and brew- technical optimal specialty cultivars that have become well established as brewing barley varieties, the picture is completely different for brewing wheat. An increasing wheat beer demand results in a rising amount of raw material. Wheat has been - and still is – grown almost exclusively for the baking industry. It is this high demand that defines most of the wheat breeding objectives; and these objectives are generally not favourable in brewing industry. It is of major interest to screen wheat varieties for brewing processability and to give more focus to wheat as a brewing cereal. To obtain fast and reliable predications about the suitability of wheat cultivars a new mathematical method was developed in this work. The method allows a selection based on generally accepted quality characteristics. As selection criteria the parameters raw protein, soluble nitrogen, Kolbach index, extract and viscosity were chosen. During a triannual cultivation series, wheat varieties were evaluated on their suitability for brewing as well as stability to environmental conditions. To gain a fundamental understanding of the complex malting process, microstructural changes were evaluated and visualized by confocal laser scanning and scanning electron microscopy. Furthermore, changes observed in the micrographs were verified and endorsed by metabolic changes using established malt attributes. The degradation and formation of proteins during malting is essential for the final beer quality. To visualise fundamental protein changes taking place during malting, samples of each single process step were analysed and fractioned according their solubility. Protein fractions were analysed using a Lab-on-a-chip technique as well as OFFgel analysis. In general, a different protein distribution of wheat compared to barley or oat could be confirmed. During the malting process a degradation of proteins to small peptides and amino acids could be observed in all four Osborn fractions. Furthermore, in this study a protein profiling was performed to evaluate changes during the mashing process as well as the influence of grist composition. Differences in specific protein peaks and profile were detected for all samples during mashing. This study investigated the suitability of wheat for malting and brewing industry and closed the scientifical gap of amylolytic, cytolytic and proteolytic changes during malting and mashing.