Download or read book Index catalogue of the Library of the Surgeon General s Office United States Army Armed Forces Medical Library written by Armed Forces Medical Library (U.S.) and published by . This book was released on 1955 with total page 1600 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Collection of incunabula and early medical prints in the library of the Surgeon-general's office, U.S. Army": Ser. 3, v. 10, p. 1415-1436.
Download or read book Index catalogue of the Library of the Surgeon General s Office United States Army Army Medical Library Authors and Subjects written by Army Medical Library (U.S.) and published by . This book was released on 1955 with total page 1602 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Literature of Medieval History 1930 1975 written by Gray Cowan Boyce and published by . This book was released on 1981 with total page 634 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 1955 with total page 1602 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Making of Feudal Agricultures written by Miquel Barceló and published by BRILL. This book was released on 2004-02-01 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Register of Laws of the Arabian Gulf offers a single, comprehensive source of key information in the field. No similar work exists in the English language. Drawing on original Arabic sources - invariably very difficult to find either individually or in series - this major loose-leaf work provides a complete database of all laws and regulations originating in each country of the Arabian Gulf.
Download or read book The Political History of Food written by Paul Ariès and published by Max Milo. This book was released on 2023-07-04 with total page 399 pages. Available in PDF, EPUB and Kindle. Book excerpt: How was human (in)equality built across the table? Why were the first great banquets at the origin of the communal goods of humanity? Who, after forcing men from eating bread, wanted to forbid them chestnuts and popularized the potato? The Egyptian food table invented the notion of "symbols for food." The Greek food table invented the notion of sharing. The Roman food table invented the concept of pleasure. How was the person, caught eating and drinking alone, punished? Why did people die less of hunger in ancient times than in Africa in the 21st century? Why in China do people eat round things to show their love? How and why do we choose to eat this way? Why do societies choose to express their unity through their conception of the food table? Did the division in prehistoric societies first occur at the dinner table? Did the first great civilizations make the food table a major political tool with the rationing and banqueting systems in Mesopotamia and Egypt? Were the Gallic food tables swept away by the political alliance between the Catholic Church and the new masters coming from the great invasions? Did the feudal politico-religious system durably structure our food table? Did absolute monarchy have to invent its own conception of the food table with music, dance and architecture? What were the great French revolutionary conceptions of the food table? Did the philosophy of the Enlightenment change our conception of the food table? Did the French Revolution impose a new way of eating with the adoption of the three-fold table service and the banning of cuisine made with mixtures and knots? Does the grammar of our food correspond to a social project? Was Robespierre afraid of the great popular banquets? Did the Republic enforce the eating of potatoes instead of the "breadfruit tree" (the chestnut tree)? How was the myth of Parmentier imposed on schools? What were the great food utopias in the history of the world? Paul Ariès invites you on a gourmet journey from prehistory to the present day. You will know (almost) everything about what our ancestors ate and drank. The prehistoric food table, the ancient food table, the Gallic food table... Paul Ariès shows how the tables of the world remain largely dependent on the tables of the past. This political history of food is the result of thirty years of teaching and research. Better known as a political scientist specializing in ecology than as a specialist of the food table, Paul Ariès has been teaching since 1988 in the most prestigious international hotel schools. He is the author of La fin des mangeurs (DDB), Les Fils de McDo (L'Harmattan), and Manger sans peur (Golias).
Download or read book Routledge Revivals Medieval France 1995 written by William W. Kibler and published by Taylor & Francis. This book was released on 2017-07-05 with total page 1078 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 1995, Medieval France: An Encyclopedia is the first single-volume reference work on the history and culture of medieval France. It covers the political, intellectual, literary, and musical history of the country from the early fifth to the late fifteenth century. The shorter entries offer succinct summaries of the lives of individuals, events, works, cities, monuments, and other important subjects, followed by essential bibliographies. Longer essay-length articles provide interpretive comments about significant institutions and important periods or events. The Encyclopedia is thoroughly cross-referenced and includes a generous selection of illustrations, maps, charts, and genealogies. It is especially strong in its coverage of economic issues, women, music, religion and literature. This comprehensive work of over 2,400 entries will be of key interest to students and scholars, as well as general readers.
Download or read book French Gastronomy written by Jean-Robert Pitte and published by Columbia University Press. This book was released on 2002-03-27 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: This we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove, opined one French magazine, and this is by no means an isolated example of such crowing. Indeed, both linguistically and conceptually, the restaurant itself is a French creation. Why are the French recognized by themselves and others the world over as the most enlightened of eaters, as the great gourmets? Why did the passion for food—gastronomy—originate in France? In French Gastronomy, geographer and food lover Jean-Robert Pitte uncovers a novel answer. The key, it turns out, is France herself. In her climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place. He points out that France has some six hundred regions, or microclimates, that allow different agricultures, to flourish, and fully navigable river systems leading from peripheral farmlands directly to markets in the great gastronomic centers of Paris and Lyon. With an eye to this landscape, Pitte wonders: Would the great French burgundies enjoy such prestige if the coast they came from were not situated close to the ancient capital for the dukes and a major travel route for medieval Europe? Yet for all the shaping influence of earth and climate, Pitte demonstrates that haute cuisine, like so much that is great about France, can be traced back to the court of Louis XIV. It was the Sun King's regal gourmandise—he enacted a nightly theater of eating, dining alone but in full view of the court—that made food and fine dining a central affair of state. The Catholic Church figures prominently as well: gluttony was regarded as a "benign sin" in France, and eating well was associated with praising God, fraternal conviviality, and a respect for the body. These cultural ingredients, in combination with the bounties of the land, contributed to the full flowering of French foodways. This is a time of paradox for French gourmandism. Never has there been so much literature published on the subject of culinary creativity, never has there been so much talk about good food, and never has so little cooking been done at home. Each day new fast-food places open. Will French cuisine lose its charm and its soul? Will discourse become a substitute for reality? French Gastronomy is a delightful celebration of what makes France unique, and a call to everyone who loves French food to rediscover its full flavor.
Download or read book Food written by David Inglis and published by . This book was released on 2008 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the last five years or so, there has been a huge explosion of scholarly work on the history of food and, likewise, pressing problems such as food scares and genetic modification, as well as anorexia and obesity, have become increasingly present in the public consciousness. Drawing on a wide variety of disciplines, this fascinating four-volume collection covers anthropology, sociology, psychology, history, cultural history, land economy, and, outside of the arts and social sciences, disciplines such as health sciences and health economics. An engaging and comprehensive reference, it is undoubtedly a highly useful resource for both student and scholar alike.
Download or read book L homme et la nature au Moyen Age written by Michel Colardelle and published by . This book was released on 1996 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: Getreide - Archäologie - Frühgeschichte.
Download or read book L Europe et ses Populations written by J.A. Miroglio and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 824 pages. Available in PDF, EPUB and Kindle. Book excerpt: ET VUES D'ENSEMBLE SUR L'EUROPE GENESE, CARACTERISTIQUES ET CONTEXTES MORAUX DU PRESENT OUVRAGE versite de Caen fut excellent. On aurait aime L'elaboration d'un dictionnaire des populations pouvoir y poursuivre sa carriere. Mais des que de l'Europe est citee au nombre des motifs donnes dans le decret ministeriel date du 20 juin 1960 l'Universite de Rouen fut fondee, Le Havre etant officialisant une societe scientifique fondee au de son ressort, cet Institut de psychologie des Havre, au cours de l'hiver 1937-1938, vivant sous peuples y fut necessairement transfere. I1 apparut le regime de la loi sur les associations de 1901 vite que l'apport fait ci cette toute nouvelle uni et denommee Institut havrais de sociologie econo versite ne pouvait etre evalue comme une richesse mique et de psychologie des peuples. Les deux au suscitant beaucoup d'interet. I1 fallait se contenter tres motifs de l'officialisation, c'etaient l'existence d'un succes d'estime pour une revue de psycho logie des peuples dont le rayonnement avait pu ci maintenir de la Revue de psychologie des peuples s'etendre ci une soixantaine de pays etrangers et qui, parvenue ci cette epoque ci sa quinzieme annee, I qui, grace ci quelques collaborations de la plus avait dejci largement fait ses preuves, et le lance ment de Cahiers de sociologie economique dont haute valeur, fournissait les premiers efforts pour deux numeros etaient dejci parus, devancant l'an hisser ci un niveau scientifique notre discipline de.
Download or read book Lectures on Morphology Presented at the Second European Anatomical Meeting Brussels September 1963 Anatomy Anthropology Development Histology written by European Anatomical Meeting and published by . This book was released on 1965 with total page 958 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Manger et boire au Moyen Age Cuisine mani res de table r gimes alimentaires written by and published by . This book was released on 1984 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Babies written by Béatrice Fontanel and published by Abrams. This book was released on 1997-02 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: Packed with traditions, superstitions, lore, and scientific discoveries from all over the world, this delightful, colorfully illustrated volume offers a wealth of information on a wide range of topics relating to birth and babies. 245 illustrations, 187 in color.
Download or read book Arch biol Liege written by and published by . This book was released on 1964 with total page 564 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Biographie Universelle Ancienne Et Moderne written by and published by . This book was released on 1856 with total page 1322 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Good Wife s Guide Le M nagier de Paris written by and published by Cornell University Press. This book was released on 2012-09-15 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the closing years of the fourteenth century, an anonymous French writer compiled a book addressed to a fifteen-year-old bride, narrated in the voice of her husband, a wealthy, aging Parisian. The book was designed to teach this young wife the moral attributes, duties, and conduct befitting a woman of her station in society, in the almost certain event of her widowhood and subsequent remarriage. The work also provides a rich assembly of practical materials for the wife's use and for her household, including treatises on gardening and shopping, tips on choosing servants, directions on the medical care of horses and the training of hawks, plus menus for elaborate feasts, and more than 380 recipes. The Good Wife's Guide is the first complete modern English translation of this important medieval text also known as Le Ménagier de Paris (the Parisian household book), a work long recognized for its unique insights into the domestic life of the bourgeoisie during the later Middle Ages. The Good Wife's Guide, expertly rendered into modern English by Gina L. Greco and Christine M. Rose, is accompanied by an informative critical introduction setting the work in its proper medieval context as a conduct manual. This edition presents the book in its entirety, as it must have existed for its earliest readers. The Guide is now a treasure for the classroom, appealing to anyone studying medieval literature or history or considering the complex lives of medieval women. It illuminates the milieu and composition process of medieval authors and will in turn fascinate cooking or horticulture enthusiasts. The work illustrates how a (perhaps fictional) Parisian householder of the late fourteenth century might well have trained his wife so that her behavior could reflect honorably on him and enhance his reputation.
