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Author: Linda Civitello Publisher: John Wiley & Sons ISBN: 0470403713 Category : Cooking Languages : en Pages : 448
Book Description
Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.
Author: Linda Civitello Publisher: John Wiley & Sons ISBN: 0470403713 Category : Cooking Languages : en Pages : 448
Book Description
Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.
Author: H. Watanabe-O'Kelly Publisher: Springer ISBN: 0230514499 Category : History Languages : en Pages : 326
Book Description
This is the first cultural history of Baroque Dresden, the capital of Saxony and the most important Protestant territory in the Empire from the mid-sixteenth to the early eighteenth century. Helen Watanabe-O'Kelly shows how the art patronage of the Electors fits into the intellectual climate of the age and investigates its political and religious context. Lutheran church music and architecture, the influence of Italy, the cabinet of curiosities and the culture of collecting, alchemy, mining and early technology, official image-making and court theatre are some of the wealth of colourful subjects dealt with during the period 1553 to 1733.
Author: Publisher: BRILL ISBN: 9004338624 Category : History Languages : en Pages : 366
Book Description
This volume brings together the leading experts in the history of European Oriental Studies. Their essays present a comprehensive history of the teaching and learning of Arabic in early modern Europe, covering a wide geographical area from southern to northern Europe and discussing the many ways and purposes for which the Arabic language was taught and studied by scholars, theologians, merchants, diplomats and prisoners. The contributions shed light on different methods and contents of language teaching in a variety of academic, scholarly and missionary contexts in the Protestant and the Roman Catholic world. But they also look beyond the institutional history of Arabic studies and consider the importance of alternative ways in which the study of Arabic was persued. Contributors are Asaph Ben Tov, Maurits H. van den Boogert, Sonja Brentjes, Mordechai Feingold, Mercedes García-Arenal, John-Paul A. Ghobrial, Aurélien Girard, Alastair Hamilton, Jan Loop, Nuria Martínez de Castilla Muñoz, Simon Mills, Fernando Rodríguez Mediano, Bernd Roling, Arnoud Vrolijk. This title, in its entirety, is available online in Open Access.
Author: Jean-Louis Flandrin Publisher: Columbia University Press ISBN: 023111155X Category : Cooking Languages : en Pages : 642
Book Description
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
Author: Jacques R. Pauwels Publisher: ISBN: 9781903292198 Category : Language and languages Languages : en Pages : 220
Book Description
Aims to explain the origin and meaning of the names of peoples (e.g. Greeks, Germans), countries (e.g. Spain), continents (Europe, Africa), seas (Baltic), mountains (Alps, Pyrenees), rivers (Nile, Rhine, Danube), and cities (Rome, Babylon). These names are generally extremely old, and many can be traced back to migrants who had fled from their desertifying homeland in North Africa and who spoke non-Indo-European languages such as Etruscan. Pauwels has written a book for the general public, but historians, geographers, and linguists will also benefit from reading it (...). [He] is a scholar who knows how to tell an intriguing story. Too few of his colleagues possess that talent.
Author: Dale Chihuly Publisher: Chihuly Workshop ISBN: Category : Art Languages : en Pages : 248
Book Description
Team Chihuly describes the relationship and developement between master glassblower Dale Chihuly as well as other renowned artists including Dante Marioni, Benjamin Moore, William Morris, and Richard Royal as well as Italian Glass Masters, Pino Signoretto and Lino Tagliapietra.
Author: Maguelonne Toussaint-Samat Publisher: Wiley-Blackwell ISBN: 9780631194972 Category : History Languages : en Pages : 824
Book Description
The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this definitive history. Covers all known foodstuffs Copiously illustrated Full social and geographical coverage Awarded the History Prize of the Societe des gens de lettres de France, for the French edition Over 2500 sold in hardback.
Author: Martin Swales Publisher: Cambridge University Press ISBN: 052125972X Category : Literary Criticism Languages : en Pages : 266
Book Description
This major study reassesses Adalbert Stifter's work within the context of the tradition of nineteenth-century European fictional prose.
Author: Philip Peterson Publisher: Gun Digest Books ISBN: 9781440214516 Category : Antiques & Collectibles Languages : en Pages : 528
Book Description
Your One-Volume Guide to Collectible Military Firearms! It's Standard Catalog of Military Firearms, 6th Edition! If you collect military firearms, your best insurance policy is to know what you're collecting and how much it's worth. There's no better source of this knowledge than the updated, revised 6th edition of Phillip Peterson's Standard Catalog of Military Firearms. From handguns to rifles to shotguns and fully-automatic machineguns and submachineguns, Standard Catalog of Military Firearms provides a remarkable complete guide to the world's military firearms and their accessories. It's all here: Detailed descriptions and values for the world's military firearms, from Argentina to Yugoslavia Descriptions and values for related accessories including clips, magazines, bayonets and holsters All-new entries for antique, pre-cartridge era military firearms And much more! Protect yourself! Don't pay too much for military firearms—or sell for too little! Know what your collection is worth with Standard Catalog of Military Firearms, 6th edition!
Author: Linda Civitello
Author: Linda Civitello
Author: Ed Bowker Staff
Author: H. Watanabe-O'Kelly
Author: 
Author: Jean-Louis Flandrin
Author: Jacques R. Pauwels
Author: Dale Chihuly
Author: Maguelonne Toussaint-Samat
Author: Martin Swales
Author: Philip Peterson