Download or read book Le Calendrier Gastronomique Pour l ann e 1867 written by Katherine Golden Bitting Collect Brisse and published by Рипол Классик. This book was released on with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Acquisition of the Present written by Dalila Ayoun and published by John Benjamins Publishing Company. This book was released on 2015-10-15 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first edited volume that tackles the acquisition of the present (tense, aspect, temporality), an under-researched area, particularly compared to the acquisition of past temporality. The first two chapters focus on the L1 acquisition of English from the perspective of the Aspect hypothesis and the Verb-Island hypothesis Wang & Shirai) and the L1 acquisition of French from the perspective of the zero-tense hypothesis (Demirdache & Lungu). The remaining chapters tackle the L2 acquisition of English (Liszka, Al-Thubaiti, Vraciu), French (Ayoun, Saillard), Spanish (Gabriele et al.), Russian (Martelle) and Japanese (Shirai & Li) by learners of different L1s (French, English, Arabic, Chinese and Korean), testing various semantic and syntactic hypotheses. The last chapter presents a summary of the findings, and offers a few conclusions as well as broad directions for future research.
Download or read book Art Culture and Cuisine written by Phyllis Pray Bober and published by University of Chicago Press. This book was released on 2001-06 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: How we define, prepare and consume food can detail a full range of social expression. Examining the subject through the dual lens of archaeology and art history, this book argues that cuisine as an art form deserves a higher reputation.
Download or read book The Viandier of Taillevent written by Terrence Scully and published by University of Ottawa Press. This book was released on 1988-01-01 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the Viandier exercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In addition, selected recipes have been adapted for modern use and arranged in a menu for six people.
Download or read book The Anne of Green Gables Cookbook written by Kate Macdonald and published by Race Point Publishing. This book was released on 2017-09-19 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt: Finally experience the foods from this classic children's series with The Anne of Green Gables Cookbook. Join Anne Shirley and her friends in Avonlea with the charming recipes in The Anne of Green Gables Cookbook, a recipe collection inspired by L.M. Montgomery’s famous children’s book series, Anne of Green Gables. Have you ever wanted to sneak a sip of Diana Barry’s Favorite Raspberry Cordial or try a slice of Anne Shirley’s Liniment Cake (without the liniment!)? Now you can, with the delightful teatime snacks, mains, desserts, and more created by Kate Macdonald, L.M. Montgomery’s granddaughter. From Poetical Egg Salad Sandwiches and Marilla’s Plum Pudding with Caramel Pudding Sauce (without the mouse!) to Gilbert’s Hurry-Up Dinner, the recipes included here are mentioned throughout the books in the Anne of Green Gables series, along with recipes from L.M. Montgomery’s own kitchen. With a lovely grosgrain ribbon, full-color photography, whimsical illustrations, and quotes and anecdotes, this cookbook is the ideal gift for all “kindred spirits” and lovers of Avonlea.
Download or read book Authors and Subjects written by and published by . This book was released on 1880 with total page 1046 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Punch written by Henry Mayhew and published by . This book was released on 1899 with total page 810 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Catalogue of Scientific Papers written by and published by . This book was released on 1868 with total page 1026 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cincinnati Magazine written by and published by . This book was released on 1996-05 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cincinnati Magazine taps into the DNA of the city, exploring shopping, dining, living, and culture and giving readers a ringside seat on the issues shaping the region.
Download or read book Cheffes de Cuisine written by Rachel E. Black and published by University of Illinois Press. This book was released on 2021-11-02 with total page 155 pages. Available in PDF, EPUB and Kindle. Book excerpt: Though women enter France’s culinary professions at higher rates than ever, men still receive the lion’s share of the major awards and Michelin stars. Rachel E. Black looks at the experiences of women in Lyon to examine issues of gender inequality in France’s culinary industry. Known for its female-led kitchens, Lyon provides a unique setting for understanding the gender divide, as Lyonnais women have played a major role in maintaining the city’s culinary heritage and its status as a center for innovation. Voices from history combine with present-day interviews and participant observation to reveal the strategies women use to navigate male-dominated workplaces or, in many cases, avoid men in kitchens altogether. Black also charts how constraints imposed by French culture minimize the impact of #MeToo and other reform-minded movements. Evocative and original, Cheffes de Cuisine celebrates the successes of women inside the professional French kitchen and reveals the obstacles women face in the culinary industry and other male-dominated professions.
Download or read book Humanist Educational Theory Gregory the Great and Culinary Comedy written by Paul Maurice Clogan and published by Rowman & Littlefield. This book was released on 2004 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since its founding in 1943, Medievalia et Humanistica has won worldwide recognition as the first scholarly publication in America to devote itself entirely to medieval and Renaissance studies. Since 1970, a new series, sponsored by the Modern Language Association of America and edited by an international board of distinguished scholars and critics, has published interdisciplinary articles. In yearly hardbound volumes, the new series publishes significant scholarship, criticism, and reviews treating all facets of medieval and Renaissance culture: history, art, literature, music, science, law, economics, and philosophy.
Download or read book The Elements of the English Language Explained by Way of Dialogue New Edition Etc Les l ments de la Langue Angloise Etc written by V. J. PEYTON and published by . This book was released on 1779 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Invention of the Restaurant written by Rebecca L. Spang and published by Harvard University Press. This book was released on 2020-01-14 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the Louis Gottschalk Prize Winner of the Thomas J. Wilson Memorial Prize “Witty and full of fascinating details.” —Los Angeles Times Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today. This is a book about the French revolution in taste—about how Parisians invented the modern culture of food, changing the social life of the world in the process. We see how over the course of the Revolution, restaurants that had begun as purveyors of health food became symbols of aristocratic greed. In the early nineteenth century, the new genre of gastronomic literature worked within the strictures of the Napoleonic state to transform restaurants yet again, this time conferring star status upon oysters and champagne. “An ambitious, thought-changing book...Rich in weird data, unsung heroes, and bizarre true stories.” —Adam Gopnik, New Yorker “[A] pleasingly spiced history of the restaurant.” —New York Times “A lively, engrossing, authoritative account of how the restaurant as we know it developed...Spang is...as generous in her helpings of historical detail as any glutton could wish.” —The Times
Download or read book Mastering the Art of French Eating written by Ann Mah and published by Penguin. This book was released on 2014-10-28 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: The memoir of a young diplomat’s wife who must reinvent her dream of living in Paris—one dish at a time When journalist Ann Mah’s diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Light is turned upside down. So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life’s truths. Like Sarah Turnbull’s Almost French and Julie Powell’s New York Times bestseller Julie and Julia, Mastering the Art of French Eating is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about love—of food, family, and France.
Download or read book Index catalogue of the Library of the Surgeon General s Office United States Army written by National Library of Medicine (U.S.) and published by . This book was released on 1948 with total page 1148 pages. Available in PDF, EPUB and Kindle. Book excerpt:
