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Kate Fox, coloca neste livro o caráter nacional do povo inglês, sobre sua visão antropológica, onde encontra uma cultura estranha e fascinante, governada por jogos complexos de regras não ditas e códigos bizarros do comportamento inglês. Vale a pena ler.

Kate Fox, puts in this book the national character of the English people, on her anthropological vision, where it finds a strange and fascinating culture governed by complex plays of rules not stated and gentle codes of the English behavior.

Worth a read!

   fonte:google imagem

 

Book:

 

Old English Grammar and Reader

This book makes learning Old English easy. It contains a simplified grammar, a minimum of phonology, well-chosen selections from Old English prose, and rich selections from Old English poetry. The texts are in regularized spelling, based on Early West Saxon, so that beginners will not have to wrestle with a shifting orthography. All texts come with facing-page literal translations.

The prose selections include:

"The Voyages of Ohthere and Wulfstan"; "The Story of King Cynewulf of Wessex"; "The Wars of King Alfred against the Vikings"; and King Alfred's Preface to Cura Pastoralis. The poetry includes: Caedmon's "Hymn" from Bede's Ecclesiastical History of the English People; The Battle of Brunanburg; The Battle of Maldon; The Dream of Rood from the Vercelli Book; The Wanderer, The Seafarer, The Wife's Lament, The Storm Riddles, The Panther, and The Whale from The Exeter Book.
 

Published by Wayne State University Press.

 

 Book:

A Middle English Anthology

Edited by Ann S. Haskell

 

 

 

A reissue of the popular 1969 volume, this anthology covers a wide range of Middle English literature. Selections are numerous enough to allow professors great variation in the readings for individual courses. The supplementary references include comparative media, since literature forms only a part of the whole cultural context.
Ann Haskell has not altered the language into a common mold. She has, however, supplied punctuation, capitalization, and accent marks when necessary to aid in comprehension by the inexperienced reader.

Published by Wayne State University Press

  Book: 

 

Milk: Beyond the Dairy.

Ed. Harlan Walker. This is the 17th volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world. The subject this year revolves around milk and milk products, their uses in food and cookery through the ages and, as important, their substitutes.

 

Proceedings of the Oxford Symposium on Food & Cookery 1999.

 

  Book:

 

The Last Food of England.

 

 

Published by Ebury Press, is a personal exploration of our culinary assets, what happened to them, and who looks after them. The contents include farming, gardening, hunting, shooting, fishing, foraging, buying, cooking, baking, and the ancestral memories of country people. The book is based on the author's relationship with food, where it led him, and how absorbing and enriching the experience has been. It appraises a sub-culture, originally a culture, automatically connected to time and place. The focus is on an enduring gold standard in food as distinct from any movement or renaissance. All photographs in the book and on the web site are 21st century.

 

 Book:  John Evelyn, Cook.

 

 

This is a new entry to the canon of the works of John Evelyn, the 17th century diarist, connoisseur, virtuoso and gardener whose manuscripts were recently purchased by the British Library for the sum of £2 million. This is his own personal manuscript recipe book, a collection he began shortly after his return from travels in France and Italy in 1651-2, and which was added to at intervals during the remainder of his long life (he died in 1706). The essence of the book is 300-plus recipes that John Evelyn collected from members of his family, from travelers among his acquaintance, and from friends and colleagues. These have been printed as they were written, without modernization or alteration.

  Book:

Molecular gastronomy:

exploring the science of flavor

Columbia University Press, 2006 - 377 páginas

Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike

Book:

Feeding A City: York

 

Papers given to the Leeds Symposium on Food History. Ed. Eileen White. I am pleased to offer the proceedings of this important grouping of food historians whose annual meetings at Leeds usually address a cohesive subject, often with regional associations. Two of their conferences were devoted to the matter of food and food supplies in the city of York, from earliest times until the present century. Although a set of conference papers, the method of approach ensures the book will stand alone.

 

Book:  Building A Wood-Fired Oven for Bread and Pizza

 

 

By Tom Jaine.

 

The ultimate project for the do-it-yourself cook and baker: an oven in your own back yard. Pizza cooks faster and is more tender, bread crusts as it’s never crusted before. The anticipation prompted by the smoking chimney is indescribable, the results without peer. This little book tells how to build a outdoor brick oven from scratch, with working drawings; and how to restore an existing oven if your house is so lucky to possess one. There is guidance in firing and running the oven, and some recipes for good measure.

 


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