The French Revolution: From its origins to 1793 PDF Download

Author: Georges Lefebvre
Publisher: Columbia University Press
ISBN: 9780231023429
Category : France
Languages : en
Pages : 14

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Author: Georges Lefebvre
Publisher: Princeton University Press
ISBN: 0691206937
Category : History
Languages : en
Pages : 277

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The Coming of the French Revolution remains essential reading for anyone interested in the origins of this great turning point in the formation of the modern world. First published in 1939, on the eve of the Second World War, and suppressed by the Vichy government, this classic work explains what happened in France in 1789, the first year of the French Revolution. Georges Lefebvre wrote history "from below"—a Marxist approach. Here, he places the peasantry at the center of his analysis, emphasizing the class struggles in France and the significant role they played in the coming of the revolution. Eloquently translated by the historian R. R. Palmer and featuring an introduction by Timothy Tackett that provides a concise intellectual biography of Lefebvre and a critical appraisal of the book, this Princeton Classics edition continues to offer fresh insights into democracy, dictatorship, and insurrection.

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

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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: Albert Mathiez
Publisher:
ISBN:
Category : France
Languages : en
Pages : 560

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Author: Ionuţ Epurescu-Pascovici
Publisher:
ISBN: 9782503588544
Category :
Languages : en
Pages : 0

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This volume stems from a conference organised in November 2018 at theUniversity of Bucharest in the frame of the European Research Councilproject CASTELLANY ACCOUNTS, "Record-keeping, fiscal reform, andthe rise of institutional accountability in late-medieval Savoy: A source-orientedapproach". Both the conference and the volume have received fundingfrom the European Research Council (ERC) under the European Union's Horizon2020 research and innovation programme (grant agreement No. 638436).The volume traces the momentous transformation of institutions and administration under the impact of accounting records and procedures, c. 1250-1500. The focus on the materiality and organising logic of a range of accounts is complemented by close attention to the socio-political contexts in which they functioned and the agency of central and local officials.

Author: Paul Janssens
Publisher: ASP / VUBPRESS / UPA
ISBN: 9054874694
Category : Belgium
Languages : en
Pages : 269

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Presenting a rare glimpse into the dining rooms of Belgian nobility from the Middle Ages to modern times, specialists in the field discuss gastronomy and festive culture in a historical and sociological context. This stunning work provides insights into both the culinary proclivities and table manors of these epic gourmands, answering such questions as What was the daily menu of the dukes of Burgundy? What was behind the sudden enthusiasm for saltwater fish in the 17th century? and Why were exotic desserts so popular in the 19th century? A valuable addition to the historical study of Belgian Noblemen and the ruling elite, this bilingual collection--presented in both English and French--creates a wonderfully rich portrait of the past, from the dukes of Burgundy to Belgian royalty.

Author: Nathaniel Newnham-Davis
Publisher: BoD – Books on Demand
ISBN: 3734049377
Category : Fiction
Languages : en
Pages : 221

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Book Description
Reproduction of the original: Dinners and Diners by Nathaniel Newnham-Davis

Author: Nathalie Lescaille
Publisher:
ISBN: 9782361522513
Category :
Languages : fr
Pages : 0

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Author: Nathalie Lescaille
Publisher:
ISBN: 9782361520359
Category :
Languages : fr
Pages :

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Author: David George Gordon
Publisher: Ten Speed Press
ISBN: 1607744376
Category : Cooking
Languages : en
Pages : 138

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With its stylish new package, updated information on the health and environmental benefits of insect eating, and breed-your-own instructions, this new edition of The Eat-a-Bug Cookbook is the go-to resource for anyone interested in becoming an entomological epicure. For many Americans, eating a lowly insect is something you’d only do on a dare. But with naturalist and noted bug chef David George Gordon, bug-eating is fun, exciting, and downright delicious! Now you can impress, enlighten, and entertain your family and friends with Gordon’s one-of-a-kind recipes. Spice things up at the next neighborhood potluck with a big bowl of Orthopteran Orzo—pasta salad with a cricket-y twist. Conquer your fear of spiders with a Deep-Fried Tarantula. And for dessert, why not try a White Chocolate and Wax Worm Cookie? (They’re so tasty, the kids will be begging for seconds!) Today, there are more reasons than ever before to explore entomophagy (that’s bug-eating, by the way). It’s an environmentally-friendly source of protein: Research shows that bug farming reduces greenhouse gas emissions and is exponentially more water-efficient than farming for beef, chicken, or pigs. Mail-order bugs are readily available online—but if you’re more of a DIY-type, The Eat-A-Bug Cookbook includes plenty of tips for sustainably harvesting or raising your own. Filled with anecdotes, insights, and practical how-tos, The Eat-A-Bug Cookbook is a perfect primer for anyone interested in becoming an entomological epicure.