Author: Randy J. KozelPublisher: Cambridge University Press
ISBN: 110712753X
Category : Law
Languages : en
Pages : 191
Book Description
This book analyzes the theoretical nuances and practical implications of how judges use precedent.
Settled Versus Right
Author: Randy J. KozelPublisher: Cambridge University Press
ISBN: 110712753X
Category : Law
Languages : en
Pages : 191
Book Description
This book analyzes the theoretical nuances and practical implications of how judges use precedent.
Special Report
Author: 1988 Get Away Special Experimenter's Symposium
Author: Lawrence R. ThomasPublisher:
ISBN:
Category : Materials
Languages : en
Pages : 136
Book Description
Special Symposium in Honor of the Association
Author: Eastern Orthopaedic AssociationPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Special symposium
Author: Current Catalog
Author: National Library of Medicine (U.S.)Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1174
Book Description
First multi-year cumulation covers six years: 1965-70.
Science
Author: John MichelsPublisher:
ISBN:
Category : Science
Languages : en
Pages : 960
Book Description
Vols. for 1911-13 contain the Proceedings of the Helminothological Society of Washington, ISSN 0018-0120, 1st-15th meeting.
New York Bight Study
Author: Cuisine and Culture
Author: Linda CivitelloPublisher: John Wiley & Sons
ISBN: 0470403713
Category : Cooking
Languages : en
Pages : 448
Book Description
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
Author: