Did the Romans Eat Chips? PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Did the Romans Eat Chips? PDF full book. Access full book title Did the Romans Eat Chips? by Paul Mason. Download full books in PDF and EPUB format.
Author: Paul Mason
Publisher: Capstone Classroom
ISBN: 1410952045
Category : Juvenile Nonfiction
Languages : en
Pages : 34
Get Book Here
Book Description
This book takes a fun look at history by asking and answering a series of quirky yet thought-provoking questions.
Author: Paul Mason
Publisher: Capstone Classroom
ISBN: 1410952045
Category : Juvenile Nonfiction
Languages : en
Pages : 34
Get Book Here
Book Description
This book takes a fun look at history by asking and answering a series of quirky yet thought-provoking questions.
Author: Paul Mason
Publisher: Raintree
ISBN: 1406268631
Category : Juvenile Nonfiction
Languages : en
Pages : 32
Get Book Here
Book Description
Did the Ancient Romans eat crisps? Who was the first queen to use a toilet? Have a city's streets ever been paved with gold? This book takes a fun look at history by asking and answering a series of quirky yet thought-provoking questions such as these! Although primarily a recreational read, the book nevertheless contains a wealth of fascinating information and bizarre facts about history that readers will be sure to find captivating.
Author: Mark Grant
Publisher: Serif
ISBN: 1909150460
Category : History
Languages : en
Pages : 186
Get Book Here
Book Description
Roman Cookery unveils one of Europe's last great culinary secrets – the food eaten by the ordinary people of ancient Rome. Based on olive oil, fish and fresh vegetables, it was the origin of of the Mediterranean diet as we know it today and, in particular, of classic Italian cooking. Mark Grant, researcher extraordinaire, has unearthed everyday recipes like Tuna Wrapped in Vine Leaves, Olive Oil Bread Flavoured with Cheese, and Honeyed Quinces. Like an archaeologist uncovering a kitchen at Pompeii, he reveals treasures such as Ham in Red Wine and Fennel Sauce, Honey and Sesame Pizza, and Walnut and Fig Cakes. The Romans were great lovers of herbs, and Roman Cookery offers a delicious array of herb sauces and purées, originally made with a pestle and mortar, but here adapted, like all these dishes, to be made with modern kitchen equipment. This revised and expanded edition includes previously unknown recipes, allowing the reader to savour more than a hundred simple but refined dishes that were first enjoyed more than two millennia ago.
Author: Kay Barnham
Publisher: Capstone
ISBN: 1410991822
Category : Juvenile Nonfiction
Languages : en
Pages : 36
Get Book Here
Book Description
Could a robot make my dinner? Why do we need rockets to go into space? Why don't cranes fall over? This book takes a fun look at technology by asking and answering a series of quirky yet thought-provoking questions such as these! Although primarily a recreational read, the book nevertheless contains a wealth of fascinating information and bizarre facts about technology that readers will be sure to find captivating.
Author: Kay Barnham
Publisher: Capstone
ISBN: 1410991814
Category : Juvenile Nonfiction
Languages : en
Pages : 36
Get Book Here
Book Description
Could I sit on a cloud? Could anyone live on the moon? Can I make my own rainbow? This book takes a fun look at science by asking and answering a series of quirky yet thought-provoking questions such as these! Although primarily a recreational read, the book nevertheless contains a wealth of fascinating information and bizarre facts about science that readers will be sure to find captivating.
Author: Crystal King
Publisher: Simon and Schuster
ISBN: 1501145150
Category : Fiction
Languages : en
Pages : 464
Get Book Here
Book Description
Longlisted for the Center for Fiction First Novel Prize A Massachusetts Book Award “Must Read” Set amongst the scandal, wealth, and upstairs-downstairs politics of a Roman family, this “addictively readable first novel” (Kirkus Reviews) features the man who inspired the world’s oldest cookbook and the ambition that led to his destruction. In the twenty-sixth year of Augustus Caesar’s reign, Marcus Gavius Apicius has a singular ambition: to serve as culinary adviser to Caesar. To cement his legacy as Rome’s leading epicure, the wealthy Apicius acquires a young chef, Thrasius, for the exorbitant price of twenty thousand denarii. Apicius believes that the talented Thrasius is the key to his culinary success, and with the slave’s help he soon becomes known for his lavish parties and sumptuous meals. For his part, Thrasius finds a family among Apicius’s household, which includes his daughter, Apicata; his wife, Aelia; and her handmaiden Passia, with whom Thrasius falls passionately in love. But as Apicius draws closer to his ultimate goal, his dangerous single-mindedness threatens his young family and places his entire household at the mercy of the most powerful forces in Rome. “A gastronomical delight” (Associated Press), Feast of Sorrow is a vibrant novel, replete with love and betrayal, politics and intrigue, and sumptuous feasts that bring ancient Rome to life.
Author: Matthew Kneale
Publisher: Anchor Canada
ISBN: 0307373754
Category : Fiction
Languages : en
Pages : 243
Get Book Here
Book Description
From the acclaimed author of 26a, comes a dazzling new novel about the fight to achieve one’s dream, and an unsolved disappearance at the heart of a family. As a child Lucas assumed that all children who’d lost their parents lived on water. Now a restless young man, and still sharing the West London narrowboat with his sister Denise, he secretly investigates the contents of an old wardrobe, in which he finds relics from the Midnight Ballet, an influential black dance company of the 1960s founded by his Jamaican father, the charismatic Antoney Matheus. In his search to unravel the legacy of the Midnight Ballet, Lucas hears of hot-house rehearsals in an abandoned Notting Hill church, of artistic battles and personal betrayals, and a whirlwind European tour. Most importantly, Lucas learns about his parents’ passionate and tumultuous relationship and of the events that led to his father’s final disappearance. Vividly conjuring the world of 1950s Kingston, Jamaica, the Blues parties and early carnivals of Ladbroke Grove, the flower stalls and vinyl riflers of modern-day Portobello Road, and the famous leap and fall of Russian dancer Vaslav Nijinsky, Diana Evans creates a haunting and visceral family mystery about absence and inheritance, the battle between love and creativity, and what drives a young man to take flight…
Author: Andrew Dalby
Publisher: Getty Publications
ISBN: 9780892363940
Category : Art
Languages : en
Pages : 148
Get Book Here
Book Description
Explores the cuisine of the Mediterranean in ancient times from 750 B.C. to A.D. 450.
Author: Vaclav Smil
Publisher: John Wiley & Sons
ISBN: 1119942535
Category : Technology & Engineering
Languages : en
Pages : 263
Get Book Here
Book Description
How much further should the affluent world push its material consumption? Does relative dematerialization lead to absolute decline in demand for materials? These and many other questions are discussed and answered in Making the Modern World: Materials and Dematerialization. Over the course of time, the modern world has become dependent on unprecedented flows of materials. Now even the most efficient production processes and the highest practical rates of recycling may not be enough to result in dematerialization rates that would be high enough to negate the rising demand for materials generated by continuing population growth and rising standards of living. This book explores the costs of this dependence and the potential for substantial dematerialization of modern economies. Making the Modern World: Materials and Dematerialization considers the principal materials used throughout history, from wood and stone, through to metals, alloys, plastics and silicon, describing their extraction and production as well as their dominant applications. The evolving productivities of material extraction, processing, synthesis, finishing and distribution, and the energy costs and environmental impact of rising material consumption are examined in detail. The book concludes with an outlook for the future, discussing the prospects for dematerialization and potential constrains on materials. This interdisciplinary text provides useful perspectives for readers with backgrounds including resource economics, environmental studies, energy analysis, mineral geology, industrial organization, manufacturing and material science.
Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753954
Category : Cooking
Languages : en
Pages : 304
Get Book Here
Book Description
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
