Historia de Los Protestantes Españoles Y de Su Persecucion Por Felipe II. PDF Download
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Author: Adolfo de Castro
Publisher:
ISBN:
Category : Inquisition
Languages : en
Pages : 470
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Book Description
Author: Adolfo de Castro
Publisher:
ISBN:
Category : Inquisition
Languages : en
Pages : 470
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Book Description
Author: Frederick A. de Armas
Publisher: University of Toronto Press
ISBN: 148754054X
Category : Literary Criticism
Languages : en
Pages : 229
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Book Description
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consider Spanish cuisine as presented in a variety of texts, including literature, medical and dietary prescriptions, historical documents, cookbooks, and periodicals.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.
Author: Melvyn C. Resnick
Publisher: Georgetown University Press
ISBN: 162616424X
Category : Language Arts & Disciplines
Languages : en
Pages : 511
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Book Description
Introducción a la historia de la lengua española es una introducción completa a la historia externa e interna de la lengua española desde sus orígenes indoeuropeos hasta la lengua moderna de más de 400 millones de personas. Los autores escudriñan los cambios fonológicos, morfológicos, sintácticos semánticos y léxicos que caracterizan la evolución de la lengua española desde sus orígenes latinos. El foco de este libro es el español moderno. Los autores abordan cuestiones tan fundamentales como: ¿De dónde proviene el español? ¿Cómo llegó a ser la lengua que conocemos hoy en día? ¿Cómo se relaciona genética y culturalmente con los demás lenguas romances y a las lenguas no romances? ¿Cuáles son los efectos del bilingüismo en las áreas donde el español coexiste con otras lenguas? La segunda edición incluye numerosos ejercicios, una sección de preguntas de repaso al final de cada capítulo, y una extensa bibliografía. El libro está actualizado y ampliado en gran medida en el alcance y profundidad; sin embargo, respeta y conserva la estructura y el enfoque pedagógicos de la primera edición para el uso con los estudiantes que no tienen conocimientos previos en la lingüística. En los cursos avanzados y de posgrado, el programa puede incorporar asignaciones adicionales y secciones, incluyendo la opción "Temas y datos adicionales" que acompañan a cada capítulo.
Author: Reinhart Dozy
Publisher: Turner
ISBN: 8415427344
Category : History
Languages : en
Pages : 445
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Book Description
Fruto de largos años de trabajo y de una prodigiosa labor de investigación original, la "Historia de los musulmanes de España", obra cumbre del filólogo e historiador holandés Reinhart P. Dozy, provocó de inmediato una verdadera revolución en el campo de los estudios arábigos. La utilización de fuentes y documentos de primera mano, hasta entonces inexplorados, un estilo literario de gran belleza y una estructura narrativa impecable la convirtieron en un clásico de la historiografía moderna. Pasado más de un siglo desde su primera edición, continúa siendo la obra de referencia erudita a la que recurren los estudiosos del tema y una lectura cautivante para todos aquellos interesados en una de las facetas más apasionantes de la historia de España. Publicada ahora en dos tomos, "La historia de los musulmanes de España" comprende el período que media entre los años 711 y 1110, o sea, hasta la conquista de Andalucía por los almorávides.
Author: Carolyn A. Nadeau
Publisher: University of Toronto Press
ISBN: 1442624973
Category : Cooking
Languages : en
Pages : 335
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Book Description
In the second sentence of Don Quixote, Cervantes describes the diet of the protagonist, Alonso Quijano: “A stew made of more beef than mutton, cold salad on most nights, abstinence eggs on Saturdays, lentils on Fridays, and an additional squab on Sundays.” Through an inventive and original engagement with this text, Carolyn A. Nadeau explores the shifts in Spain’s cultural and gastronomic history. Using cooking manuals, novels, poems, dietary treatises, and other texts, she brings to light the figurative significance of foodstuffs and culinary practices in early modern Spain. Drawing on the work of Pierre Bourdieu and Stephen Mennell, Food Matters reveals patterns of interdependence as observed, for example, in how Muslim and Jewish aversion to pork fired Spain’s passion for ham, what happened when New World foodstuffs entered into Old World kitchens, and how food and sexual urges that so often came together, regardless of class, ethnicity, or gender, construct moments of communal celebration. This mouth-watering tour of the discourses of food in early modern Spain is complemented by an appendix that features forty-seven recipes drawn from contemporary sources.
Author: John Emerich Edward Dalberg
Publisher: Jazzybee Verlag
ISBN: 3849646122
Category : History
Languages : en
Pages : 349
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Book Description
The two volumes of his lectures on modern history and on the French Revolution give us in their full ripeness the sum of Acton's historical judgments. History was not to Acton a mere academic pursuit. With that view of history which considers it, beneath the dry light of science, as a series of phenomena capable of detachment from the present, susceptible to separate analysis, he had no sympathy. Still less did he consider history a mere form of literary exposition. The one justification for the study of history was to Acton its value as a guide in the affairs of the every-day world. The present is what it is because of what the past has been. Human development has been a continuous chain of cause and effect. Any course of action in the present must be based upon a knowledge of the way in which things we now do are hedged in, limited by what men have done before us. History thus becomes a great mentor, a schoolmaster of action. This is the annotated edition including more than one hundred footnotes.
Author: John Emerich Edward Dalberg Acton Baron Acton
Publisher: DigiCat
ISBN:
Category : History
Languages : en
Pages : 321
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Book Description
Lectures on Modern history is a book by John Emerich Edward Dalberg Acton. It covers modern history for students enrolled at Cambridge university in logical and clear manner.
Author: Baron John Emerich Edward Dalberg Acton
Publisher: BoD – Books on Demand
ISBN: 3734069556
Category : Fiction
Languages : en
Pages : 262
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Book Description
Reproduction of the original: Lectures on Modern History by Baron John Emerich Edward Dalberg Acton
Author: Maria Paz Moreno
Publisher: Rowman & Littlefield
ISBN: 1442266414
Category : Cooking
Languages : en
Pages : 217
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Book Description
As the capital city of Spain, Madrid is nowadays considered one of the most interesting “food towns” in the world. This is perhaps due to the wide variety of specialty dishes that its cuisine boasts, ranging from the old-fashioned and traditional to the modern, and even the futuristic; a cuisine that has consistently received high praise from the likes of New York Times’ critic Mark Bittman and TV celebrity chefs such as Anthony Bourdain and Mario Battali, to name just a few. But how did a once humble and unsophisticated city like Madrid become the vibrant food metropolis that it is today? How did contemporary madrileño cuisine come to be, and what are its main identifying dishes? What role have its legendary restaurants, cafés and markets played in putting Madrid in the map as one of the world’s top food destinations? Maria Paz Moreno looks at the gastronomical history of Madrid throughout the ages. She traces the historical origins and evolution of Madrid’s cuisine, exploring major trends, most innovative chefs, restaurants and dishes, and telling the story of this fascinating city from the point of view of a food lover. She discusses the diverse influences that have shaped Madrid’s cuisine over the centuries, including the introduction of foods from the New World since the 16th century, the transition from famines to abundance during the second part of the 20th century, the revolution of the Michelin-starred young chefs at the beginning of the 21st century, and how madrileños’ sense of identity is built through their food. The sense of community created through communal eating experiences is also explored, focusing on the culture of sharing tapas, as well as traditional and avant-garde eating establishments, from restaurants to bars to chocolaterías, and even markets and festivals where food plays an important part. Anyone wishing to know more about the city, the culture, the richness of its food and people, will find a delightful review in these pages.
Author: Erin Alice Cowling
Publisher: University of Toronto Press
ISBN: 1487527209
Category : Chocolate
Languages : en
Pages : 234
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Book Description
Chocolate traces representations of chocolate in Spanish literature and historical documents, providing a fascinating and worldly narrative about one of the most beloved foods of all time.
