Dictionnaire pratique du bon ménager de campagne et de ville PDF Download
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Author: Louis Liger
Publisher:
ISBN:
Category :
Languages : fr
Pages : 856
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Author: Louis Liger
Publisher:
ISBN:
Category :
Languages : fr
Pages : 856
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Book Description
Author: Robert Bright Marston
Publisher: BoD – Books on Demand
ISBN: 3385306353
Category : Fiction
Languages : en
Pages : 426
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Book Description
Reprint of the original, first published in 1883.
Author: Thomas Westwood
Publisher:
ISBN:
Category : Fish culture
Languages : en
Pages : 440
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Book Description
![Bibliotheca piscatoria a catal. of books on angling, the fisheries and fish-culture, by T. Westwood & T. Satchell. [With] A list of books to supplement the Bibliotheca piscatoria PDF](https://books.google.com/books/content/images/frontcover/RRQIAAAAQAAJ?fife=w80-h100)
Author: Thomas Westwood
Publisher:
ISBN:
Category :
Languages : en
Pages : 442
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Book Description
Author: Baker and Leigh
Publisher: Cambridge University Press
ISBN: 1108065848
Category : Antiques & Collectibles
Languages : en
Pages : 213
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Book Description
Reissued here together, the 1775 and 1785 sale catalogues for Anthony Askew's extensive library, with annotations about prices and purchasers.
Author: Fabrizio Baldassarri
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110739933
Category : History
Languages : en
Pages : 278
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Book Description
In the pre-modern times, while medicine was still relying on classical authorities on herbal remedies, a new engagement with the plant world emerged. This volume follows intertwined strands in the study of plants, examining newly introduced species that captured physicians' curiosity, expanded their therapeutic arsenal, and challenged their long-held medical theories. The development of herbaria, the creation of botanical gardens, and the inspection of plants contributed to a new understanding of the vegetal world. Increased attention to plants led to account for their therapeutic virtues, to test and produce new drugs, to recognize the physical properties of plants, and to develop a new plant science and medicine.
Author: Hubertus Fischer
Publisher: Birkhäuser
ISBN: 3319263420
Category : Mathematics
Languages : en
Pages : 369
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Book Description
This volume focuses on the outstanding contributions made by botany and the mathematical sciences to the genesis and development of early modern garden art and garden culture. The many facets of the mathematical sciences and botany point to the increasingly “scientific” approach that was being adopted in and applied to garden art and garden culture in the early modern period. This development was deeply embedded in the philosophical, religious, political, cultural and social contexts, running parallel to the beginning of processes of scientization so characteristic for modern European history. This volume strikingly shows how these various developments are intertwined in gardens for various purposes.
Author: Barbara Santich
Publisher: Bloomsbury Publishing
ISBN: 1350329959
Category : History
Languages : en
Pages : 281
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Book Description
'We have two cuisines in France, that of the north and that of the south', boldly stated the first cookbook directly concerned with southern French cuisine in 1830. This book investigates the reasons for and background to these differences, specifically in Provence. In the absence of cookbooks for the region in the 18th century, it uses innovative methodologies relying on a range of hitherto unexplored primary resources, ranging from household accounts and manuscript recipes to local newspapers and gardening manuals that focus on the actuality of the 18th century Provençal table. The sources emphasise the essentially seasonal and local nature of eating in Provence at this time. In many ways eating habits echoed generalised French patterns, according to class, but at the same time the use of particular foods and culinary practices testified to a distinctive Provençal food culture, partly related to geographic and climatic differences but also to cultural influences. This food culture represented the foundation for the Provençal cuisine which was recognised and codified in the early 19th century. From a diverse archive of documents has emerged new evidence for the cultivation and consumption of potatoes and tomatoes in Provence and for the origins and evolution of emblematic dishes such as bourride, bouillabaisse and brandade. In linking the coming-of-age of Provençal cuisine to post-Revolutionary culture, in particular the success of restaurants and the flourishing of gastronomic discourse, this book offers a new understanding of the development and evolution of regional cuisines.
Author: Royal Dublin Society
Publisher:
ISBN:
Category : Library catalogs
Languages : en
Pages : 112
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 66
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