Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Offal: Rejected and Reclaimed Food
Contains the proceedings from the 2016 Oxford Symposium on Food & Cookery focusing on offal.
Prace Historyczne 2013, Numer 140 (2)
"Prace Historyczne" są kwartalnikiem ukazującym się w ramach Zeszytów Naukowych Uniwersytetu Jagiellońskiego. Pierwszy numer ukazał się w 1955 r. Początkowo pismo wychodziło nieregularnie. Później, pod redakcją prof. Krzysztofa Baczkowskiego, zostało przekształcone w rocznik, a następnie w kwartalnik. Od 2009 czasopismo ukazuje się w sposób ciągły on-line. Pismo jest związane z Instytutem Historii UJ. W ramach „Prac Historycznych” ukazywały się również serie tematyczne: „Studia Austro-Polonica”, „Studia Polono-Danubiana et Balcanica”, „Studia Gallo-Polonica”, „Studia Germano-Polonica” i „Studia Italo-Polonica”. Łamy pisma są otwarte dla badac...
The Book of Sent Soví
The Book of Sent Soví, composed around the middle of the fourteenth century, is the oldest surviving culinary text in Catalan. It is anonymous and, like the majority of medieval cookery books, is the product of a complex process of transmission, with multiple manuscript copies and readers who have left their mark on it. The contents are eminently practical. Successive cooks have recorded their own methods of preparing the dishes and recipes included, blending several culinary traditions in a single work. Sent Soví is also a reliable source of information on the cookery of the territories of the Crown of Aragon before the revolution caused by the arrival of products from the Americas. This edition includes both an English translation, by Robin Vogelzang, and the original Catalan version. It has been the editor's aim to clarify the difficult passages in the book - sometimes corrupted because of the complex manuscript tradition - so that it can be understood as easily as possible by its twenty-first-century readers. JOAN SANTANACH lectures on medieval literature at the University of Barcelona. Published in association with Editorial Barcino.
The Gastronomical Arts in Spain
The Gastronomical Arts in Spain includes essays that span from the medieval to the contemporary world, providing a taste of the many ways in which the art of gastronomy developed in Spain over time. This collection encompasses a series of cultural objects and a number of interests, ranging from medicine to science, from meals to banquets, and from specific recipes to cookbooks. The contributors consider Spanish cuisine as presented in a variety of texts, including literature, medical and dietary prescriptions, historical documents, cookbooks, and periodicals. They draw on literary texts in their socio-historical context in order to explore concerns related to the production and consumption of food for reasons of hunger, sustenance, health, and even gluttony. Structured into three distinct "courses" that focus on the history of foodstuffs, food etiquette, and culinary fashion, The Gastronomical Arts in Spain brings together the many sights and sounds of the Spanish kitchen throughout the centuries.
New Art of Cookery
Winner of the Jane Grigson Trust Award 2017 and the Aragonese Academy of Gastronomy’s 2017 Prize for Research New Art of Cookery, Drawn from the School of Economic Experience, was an influential recipe book published in 1745 by Spanish friary cook Juan Altamiras. In it, he wrote up over 200 recipes for meat, poultry, game, salted and fresh fish, vegetables and sweet things in a chatty style aimed at readers who cooked on a modest budget. He showed that economic cookery could be delicious if flavors and aromas were blended with an appreciation for all sorts of ingredients, however humble, and for diverse food cultures, ranging from that of Aragon, his home region, to those of Iberian court ...
Plugged in
Cover -- Half-title -- Title -- Copyright -- Dedication -- Contents -- Preface -- 1 Youth and Media -- 2 Then and Now -- 3 Themes and Theoretical Perspectives -- 4 Infants, Toddlers, and Preschoolers -- 5 Children -- 6 Adolescents -- 7 Media and Violence -- 8 Media and Emotions -- 9 Advertising and Commercialism -- 10 Media and Sex -- 11 Media and Education -- 12 Digital Games -- 13 Social Media -- 14 Media and Parenting -- 15 The End -- Notes -- Acknowledgments -- Index -- A -- B -- C -- D -- E -- F -- G -- H -- I -- J -- K -- L -- M -- N -- O -- P -- Q -- R -- S -- T -- U -- V -- W -- X -- Y -- Z
Bilingual Sentence Processing
This title looks at the representation of semitic words in the mental lexicon of semitic language speakers. It asks: should we see semitic words' morphology as root-based or word-based?.
Hepatobiliary Cancer
None
