Ichthyological Terms for the Sturgeon and Etymology of the International Terms Botargo, Caviar, and Congeners PDF Download
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Author: Demetrius John Georgacas
Publisher:
ISBN:
Category : Anchovies
Languages : en
Pages : 342
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Book Description
Author: Demetrius John Georgacas
Publisher:
ISBN:
Category : Anchovies
Languages : en
Pages : 342
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Book Description
Author: Dēmētrios I. Geōrgakas
Publisher:
ISBN:
Category : Caviar
Languages : el
Pages : 0
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Book Description
Author: Demetrius J. Georgacas
Publisher:
ISBN:
Category : Fishes
Languages : el
Pages : 330
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : el
Pages : 330
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Book Description
Author: Dimitrios Io Georgakas
Publisher:
ISBN:
Category :
Languages : un
Pages : 330
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Book Description
Author: Demetrius J. Georgacas
Publisher:
ISBN:
Category :
Languages : en
Pages : 330
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Book Description
Author: Anatoly Liberman
Publisher: U of Minnesota Press
ISBN: 0816667721
Category : Language Arts & Disciplines
Languages : en
Pages : 975
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Book Description
Distinguished linguistics scholar Anatoly Liberman set out the frame for this volume in An Analytic Dictionary of English Etymology. Here, Liberman's landmark scholarship lay the groundwork for his forthcoming multivolume analytic dictionary of the English language. A Bibliography of English Etymology is a broadly conceptualized reference tool that provides source materials for etymological research. For each word's etymology, there is a bibliographic entry that lists the word origin's primary sources, specifically, where it was first found in use. Featuring the history of more than 13,000 English words, their cognates, and their foreign antonyms, this is a full-fledged compendium of resources indispensable to any scholar of word origins.
Author: Braj B. Kachru
Publisher: Walter de Gruyter
ISBN: 3110957078
Category : Language Arts & Disciplines
Languages : en
Pages : 528
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Book Description
A pioneering volume addressing issues related to cultures, ideologies, and the dictionary. A cross-cultural and cross-linguistic study with focus on selected Western and non-Western languages. A number of in-depth case studies illustrates the dominant role ideology and other types of bias play in the making of a dictionary. The volume includes invited papers of 40 internationally recognized scholars.
Author: Inga Saffron
Publisher: Crown
ISBN: 0767911199
Category : Cooking
Languages : en
Pages : 288
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Book Description
In the tradition of Cod and Olives: a fascinating journey into the hidden history, culture, and commerce of caviar. Once merely a substitute for meat during religious fasts, today caviar is an icon of luxury and wealth. In Caviar, Inga Saffron tells, for the first time, the story of how the virgin eggs of the prehistoric-looking, bottom-feeding sturgeon were transformed from a humble peasant food into a czar’s delicacy–and ultimately a coveted status symbol for a rising middle class. She explores how the glistening black eggs became the epitome of culinary extravagance, while taking us on a revealing excursion into the murky world of caviar on the banks of the Volga River and Caspian Sea in Russia, the Elbe in Europe, and the Hudson and Delaware Rivers in the United States. At the same time, Saffron describes the complex industry caviar has spawned, illustrating the unfortunate consequences of mass marketing such a rare commodity. The story of caviar has long been one of conflict, crisis, extravagant claims, and colorful characters, such as the Greek sea captain who first discovered the secret method of transporting the perishable delicacy to Europe, the canny German businessmen who encountered a wealth of untapped sturgeon in American waters, the Russian Communists who created a sophisticated cartel to market caviar to an affluent Western clientele, the dirt-poor poachers who eked out a living from sturgeon in the aftermath of the Soviet collapse and the “caviar Mafia” that has risen in their wake, and the committed scientists who sacrificed their careers to keep caviar on our tables. Filled with lore and intrigue, Caviar is a captivating work of culinary, natural, and cultural history.
Author: Andrew Dalby
Publisher: Routledge
ISBN: 1135954224
Category : History
Languages : en
Pages : 426
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Book Description
Sensual yet pre-eminently functional, food is of intrinsic interest to us all. This exciting new work by a leading authority explores food and related concepts in the Greek and Roman worlds. In entries ranging from a few lines to a couple of pages, Andrew Dalby describes individual foodstuffs (such as catfish, gazelle, peaches and parsley), utensils, ancient writers on food, and a vast range of other topics, drawn from classical literature, history and archaeology, as well as looking at the approaches of modern scholars. Approachable, reliable and fun, this A-to-Z explains and clarifies a subject that crops up in numerous classical sources, from plays to histories and beyond. It also gives references to useful primary and secondary reading. It will be an invaluable companion for students, academics and gastronomes alike.
