The Oxford Companion to World Exploration PDF Download

Author: David Buiisseret (ed)
Publisher:
ISBN:
Category : Discoveries in geography
Languages : en
Pages : 546

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Book Description
Contains cross-referenced articles--arranged alphabetically from Antoine d'Abbadie to Longitude--on topics of land, space, and sea exploration and provides biographical profiles of notable explorers throughout history.

Author: David Buisseret
Publisher:
ISBN: 9780195307412
Category : Astronautics and civilization
Languages : en
Pages : 501

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Book Description
Covers various aspects of world exploration from Antarctica to the North Pole; from the discovery of the New World to the age of space exploration. This illustrated reference work features 750 articles, selected by a group of editors and advisers to examine exploration from different angles: thematically, geographically, and biographically.

Author: David Buisseret
Publisher:
ISBN:
Category : Discoveries in geography
Languages : en
Pages : 0

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Book Description

Author: Robin Hanbury-Tenison
Publisher: Oxford University Press, USA
ISBN: 0192805568
Category : History
Languages : en
Pages : 595

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Book Description
Selected by Robin Hanbury-Tenison, whom the Sunday Times called the 'greatest explorer of the last twenty years', this is a comprehensive anthology of the writings of explorers through the ages, now fully revised and updated. The ultimate in travel writing, these are the words of those who changed the world through their pioneering search for new lands, new peoples, and new experiences. Divided into geographical sections, the book takes us to Asia with Vasco da Gama, Francis Younghusband, and Wilfred Thesiger, to the Americas with John Cabot, Sir Francis Drake, and Alexander Von Humboldt, to Africa with Dr David Livingstone and Mary Kingsley, to the Pacific with Ferdinand Magellan and James Cook, and to the Poles with Robert Peary and Wally Herbert. Driven by a desire to discover that transcends all other considerations, the vivid writings of these extraordinary people reveal what makes them go beyond the possible and earn the right to be known as explorers.

Author: David Buisseret
Publisher:
ISBN:
Category : Discoveries in geography
Languages : en
Pages : 650

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Book Description
Contains cross-referenced articles--arranged alphabetically from Donald Mackay to Zheng He--on topics of land, space, and sea exploration and provides biographical profiles of notable explorers throughout history. Includes a topical outline of entries and a directory of contributors.

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 8

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Book Description

Author: Simon Hornblower
Publisher: Oxford University Press, USA
ISBN: 0198706774
Category : History
Languages : en
Pages : 907

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Book Description
This Oxford Companion to the ancient classical world is aimed at the general reader interested in learning more about the very bedrock of Western culture, covering such topics as history, morals, mythology, medicine and social life.

Author: Alan Davidson
Publisher: OUP Oxford
ISBN: 0191018252
Category : Cooking
Languages : en
Pages : 1944

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Book Description
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.

Author: David Wondrich
Publisher: Oxford University Press
ISBN: 0199311137
Category : Cooking
Languages : en
Pages : 881

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Book Description
The Oxford Companion to Spirits and Cocktails presents an in-depth exploration of the world of spirits and cocktails in a ground-breaking synthesis. The Companion covers drinks, processes, and techniques around the world as well as those in the US and Europe. It provides clear explanations of the different ways that spirits are produced, including fermentation, distillation and ageing, alongside a wealth of new detail on the emergence of cocktails and cocktails bars, including entries on key cocktails and influential mixologists and cocktail bars.

Author:
Publisher: Oxford University Press
ISBN: 0199330891
Category : Cooking
Languages : en
Pages : 894

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Book Description
Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.