Vous avez cherché: general usage behaviour (Anglais - Grec)

general usage
Γενική χρήση

most displays should be calibrated to a cie d65 illuminant for general usage.
Οι περισσότερες οθόνες θα βαθμονομηθούν σε φωτισμό cie d65 για γενική χρήση.

the banking industry’s self-imposed deadline of december 2010 for sepa credit transfers and direct debits to be in general usage will not be met.
Η προθεσμία που έθεσε ο ίδιος ο τραπεζικός τομέας (Δεκέμβριος 2010) για την ευρεία χρήση των μεταφορών πιστώσεων και των άμεσων χρεώσεων sepa δεν θα επιτευχθεί.

finally, the court remarked that the expression 'durchgegoren' is used only in germany and that renderings in other languages do not correspond to any descriptions in general usage in the other member states.
Τέλος, το Δικαστήριο παρατηρεί ότι η ένδειξη «durchgegoren» (έχει υποστεί πλήρη ζύμωση) χρησιμοποιείται μόνο στη Γερμανία και ότι η μετάφραση του δεν αντιστοιχεί με καμιά ένδειξη που χρησιμοποιείται στα άλλα κράτη μέλη.

the end product of the composting will be used for general horticultural use, kerry county council landscaping projects, tralee urban district council landscaping and parks department, farmers reclaiming land and general usage by residents in the scheme area.
Για τη συλλογή των βιοαποδομήσιμων απορριμμάτων χρησιμοποιείται ένα απορριμματοφόρο τύπου περιστροφικής πρέσας.

the assembly, which since 1962 has been called the european parliament (although this name was not given to it by any of the treaties, it will be referred to as such throughout the remainder of this work since it corresponds to general usage) is the community's organ for exercising political control.
'Η Συνέλευση, πού άπό τό 1962 αποκαλείται Ευρωπαϊκό Κοινοβούλιο (αν καί αυτή ή ονομασία δέν έχει καθιερωθεί άπό καμία βασική συνθήκη, θά χρησιμοποιείται στή συνέχεια αυτού τοΰ έργου διότι ανταποκρίνεται στην κοινή χρήση), είναι τό όργανο πολιτικού έλεγχου τής Κοινότητος.

google the mere mention of italian food conjures up specific imagery, dishes, and even a few basic ingredients. while the stereotypical italian restaurant in america (and to a great extent any country outside of italy) reliably serves up plates of hot pasta with tomato or cream-based sauces, this is far from true italian cuisine. or, at the very least, the stereotype represents only a small part of the many diverse and multi-regional styles that make up italy’s total gastronomic picture. the culinary history of italy is deeply indebted to cross-cultural currents of people and societies from over three thousand years of history that slowly defined the italian peninsula as a geographical, political, and cultural entity--and that was long before anything even remotely resembling a national cuisine could be established. indeed, international italian cuisine often has specific, easily identifiable, common characteristics that can be traced to specific regions or that resemble customs in general usage throughout the country. but the geographically defined area recognized today as italy itself has a cuisine as diverse and multifaceted as its long, complex history. apicius and the foundations of an italian gastronomic culture italy may be home to the world’s oldest known cookbook. this suggests the potential for unifying characteristics within such diversity. sometimes attributed to the famous epicure marcus gavius apicius of the first century a.d., the cookbook de re coquinaria (on cookery) is a collection of hundreds of ancient roman procedures for preparing dishes. the collection was not so much recipes in the modern sense as they were basic directions for the preparation of ingredients intended for the experienced chef. apicius, a name generally associated with the love for food, likely accounts for the majority of the cookbook, though the damaged manuscripts preserved from a later century are actually a collection of recipes from numerous sources assembled sometime in the fourth or fifth century a.d. (internet source). other ancient roman writers--including cato, pliny, and horace--identified early place names and their famous goods, from the wild boar of tuscany and the onions of pompeii to the cultivated asparagus of ravenna and the semolina wheat of campania (capatti and montanari 2003). the lists are extensive and are a clear antecedent of famous regional products that define regions within italy and are available at specialty import markets internationally today. the mere mention of italian food conjures up specific imagery, dishes, and even a few basic ingredients. while the stereotypical italian restaurant in america (and to a great extent any country outside of italy) reliably serves up plates of hot pasta with tomato or cream-based sauces, this is far from true italian cuisine. or, at the very least, the stereotype represents only a small part of the many diverse and multi-regional styles that make up italy’s total gastronomic picture. the culinary history of italy is deeply indebted to cross-cultural currents of people and societies from over three thousand years of history that slowly defined the italian peninsula as a geographical, political, and cultural entity--and that was long before anything even remotely resembling a national cuisine could be established. indeed, international italian cuisine often has specific, easily identifiable, common characteristics that can be traced to specific regions or that resemble customs in general usage throughout the country. but the geographically defined area recognized today as italy itself has a cuisine as diverse and multifaceted as its long, complex history. apicius and the foundations of an italian gastronomic culture italy may be home to the world’s oldest known cookbook. this suggests the potential for unifying characteristics within such diversity. sometimes attributed to the famous epicure marcus gavius apicius of the first century a.d., the cookbook de re coquinaria (on cookery) is a collection of hundreds of ancient roman procedures for preparing dishes. the collection was not so much recipes in the modern sense as they were basic directions for the preparation of ingredients intended for the experienced chef. apicius, a name generally associated with the love for food, likely accounts for the majority of the cookbook, though the damaged manuscripts preserved from a later century are actually a collection of recipes from numerous sources assembled sometime in the fourth or fifth century a.d. (internet source). other ancient roman writers--including cato, pliny, and horace--identified early place names and their famous goods, from the wild boar of tuscany and the onions of pompeii to the cultivated asparagus of ravenna and the semolina wheat of campania (capatti and montanari 2003). the lists are extensive and are a clear antecedent of famous regional products that define regions within italy and are available at specialty import markets internationally today. the cuisine that developed in italy during the middle ages had a number of cultural origins. these influences were deeply rooted in the peninsula such that by the time the recipes and ideas were circulated in humanist texts and other cookbooks in multiple languages across the continent, italy was beginning to truly distinguish itself from the other political entities that were also emerging at the time. the manuscripts of roman writers found their way back into italy in the middle of the fifteenth century, during the renaissance’s humanist revival of antiquity. but the field of gastronomy may have borrowed less from antiquity than did other intellectual and artistic pursuits of the renaissance. renaissance works in gastronomy such as bartolomeo sacchi’s de honesta voluptate et valetudine (on honest pleasure and good health, about 1470) built as much upon the immediate foundations of the middle ages as it did classical sources (capatti and montanari 2003).
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