Jagunemine algusest peale, ühelt poolt tegelemine rooma õigusega, romanistlik suund, teisalt germanistika, saksa rahva õiguse ajalugu. Koolkonna esimesel etapil prevaleerib ajalooline lähenemine süstemaatilise lähenemise üle. Nii rooma kui saksa õigus vajavad uurimist. Niebuhr avastas Gaiuse Inst käsikirja. See ananb ajaloolisele koolkonnale uue impulsi. Savigny püüdleb Rooma õiguse puhaste allikate poole, klassikalise perioodi õiguse poole. Eichorn germanistika rajaja. Jakob Grimm vendade Grimmide muinasjutud, germanistika uurija. XIX sajandil saksa ülikoolides saksa eraõigus, 1823 Eichhorni "sissejuhatus saksa eraõigusesse". Germanistid keskenduvad eelkõige kaubandusõiguse uurimisele, rooma õiguses seda ei ole, see on hansa õiguses, rahvusliku päritolu õiguse allikates. Romanistid sellega ei tegele, see ei ole ehtne õigus. Selle tulemusel ülesaksamaaline kaubandusõigus.
t one point when the Disney company was remaking itself in the 1980s, I was called upon to review the major fairy tales of world cultures, looking for potential animation subjects on the order o f W a l t Disney's colorful interpre tations of European folk stories, like "Snow W h i t e " and "Cinderella" from the Brothers Grimm and " T h e Sleeping Beauty" from Perrault's collection of French fairy tales. It was a chance to re-open the mental laboratory to study old friends from my childhood that W a l t Disney had not gotten around to tackling, like Rapunzel and Rumpelstiltskin. It was also a great opportunity for me to sample many kinds of stories from different cultures, identifying similarities and differences and extracting storytelling principles from this broad sample.
Toldrá. 2006. Accelerated processing of processing. Food Chemistry 52:63–69. dry-cured ham. Part 2: Influence of brine thawing/ Barat, J. M., R. Grau, J. B. Ibáñez, M. J. Pagán, M. salting operation on proteolysis and sensory accept- Flores, F. Toldrá, and P. Fito. 2006. Accelerated pro- ability. Meat Science 72:766–772. cessing of dry-cured ham. Part I. Viability of the use Flores, M., C. C. Grimm, F. Toldrá, and A. M. Spanier. of brine thawing/salting operation. Meat Science 1997. Correlations of sensory and volatile compounds 72:757–765. of Spanish Serrano dry-cured ham as a function of two Berdagué, J. L., C. Denoyer, J. C. le Queré, and E. processing times. Journal of Agricultural and Food Semon. 1991. Volatile compounds of dry-cured ham. Chemistry 45:2178–2186.
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