Concordance of English Recipes
Author : Constance B. Hieatt
Publisher : Arizona Center for Medieval and Renaissance Studies (ACMRS)
Page : 168 pages
File Size : 40,17 MB
Release : 2006
Category : Cooking
ISBN :
Author : Constance B. Hieatt
Publisher : Arizona Center for Medieval and Renaissance Studies (ACMRS)
Page : 168 pages
File Size : 40,17 MB
Release : 2006
Category : Cooking
ISBN :
Author : Matti Peikola
Publisher : John Benjamins Publishing
Page : 257 pages
File Size : 13,33 MB
Release : 2009
Category : Language Arts & Disciplines
ISBN : 9027254249
The history of English writing is, to a considerable extent, the history of instructional writing in English. This volume is the first collection of papers to focus on instructional writing throughout the history of the language. Spanning a millennium of English texts, the materials studied represent procedural and behavioural discourse in a variety of genres. The primary texts, from AElfric s homilies to medieval cooking recipes to seventeenth-century American conduct literature to present-day language textbooks, display a variety of linguistic devices typical of instruction. The materials nonetheless differ with respect to the explicitness of their instructive purpose. Bringing together a broad range of instructional writing from the Old, Middle and Modern English periods, this collection celebrates the sixtieth birthday of Risto Hiltunen, who has successfully combined discourse-linguistic approaches with the history of English in his research, and inspired the colleagues and former students contributing to this volume."
Author : Steven W. May
Publisher : Oxford University Press
Page : 289 pages
File Size : 40,15 MB
Release : 2023-07-15
Category : Literary Criticism
ISBN : 0198878028
English Renaissance Manuscript Culture: The Paper Revolution traces the development of a new type of scribal culture in England that emerged early in the fourteenth century. The main medieval writing surfaces of parchment and wax tablets were augmented by a writing medium that was both lasting and cheap enough to be expendable. Writing was transformed from a near monopoly of professional scribes employed by the upper class to a practice ordinary citizens could afford. Personal correspondence, business records, notebooks on all sorts of subjects, creative writing, and much more flourished at social levels where they had previously been excluded by the high cost of parchment. Steven W. May places literary manuscripts and in particular poetic anthologies in this larger scribal context, showing how its innovative features affected both authorship and readership. As this amateur scribal culture developed, the medieval professional culture expanded as well. Classes of documents formerly restricted to parchment often shifted over to paper, while entirely new classes of documents were added to the records of church and state as these institutions took advantage of relatively inexpensive paper. Paper stimulated original composition by making it possible to draft, revise, and rewrite works in this new, affordable medium. Amateur scribes were soon producing an enormous volume of manuscript works of all kinds—works they could afford to circulate in multiple copies. England's ever-increasing literate population developed an informal network that transmitted all kinds of texts from single sheets to book-length documents efficiently throughout the kingdom. The operation of restrictive coteries had little if any role in the mass circulation of manuscripts through this network. However, paper was cheap enough that manuscripts could also be readily disposed of (unlike expensive parchment). More than 90% of the output from this scribal tradition has been lost, a fact that tends to distort our understanding and interpretation of what has survived. May illustrates these conclusions with close analysis of representative manuscripts.
Author : C. M. Woolgar
Publisher : Yale University Press
Page : 373 pages
File Size : 23,83 MB
Release : 2016-01-01
Category : Cooking
ISBN : 0300181914
In this revelatory work of social history, C. M. Woolgar shows that food in late-medieval England was far more complex, varied, and more culturally significant than we imagine today. Drawing on a vast range of sources, he charts how emerging technologies as well as an influx of new flavors and trends from abroad had an impact on eating habits across the social spectrum. From the pauper's bowl to elite tables, from early fad diets to the perceived moral superiority of certain foods, and from regional folk remedies to luxuries such as lampreys, Woolgar illuminates desire, necessity, daily rituals, and pleasure across four centuries.
Author : Paul Freedman
Publisher : University of California Press
Page : 420 pages
File Size : 10,37 MB
Release : 2014-10-31
Category : Cooking
ISBN : 0520283589
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
Author : Christopher P. Driver
Publisher : Univ of California Press
Page : 126 pages
File Size : 11,78 MB
Release : 1984-01-01
Category : Biography & Autobiography
ISBN : 9780520053861
Author : Constance B. Hieatt
Publisher : Brepols Pub
Page : 170 pages
File Size : 11,15 MB
Release : 2008
Category : Cooking
ISBN : 9782503528984
This book is a collection of medieval English culinary recipes which have not been edited before.Some of them come from brief collections which have not been previously published, or are found in isolation or very small groups in manuscripts which do not contain such collections. Others come from collections which have been used, or viewed, primarily for collation, but which contain other recipes which had not yet been noted. It was the author's object to gather together all the recipes which had not been edited and published, or are not currently being edited by others, to make the record of English recipes of this period as complete as possible.The volume concludes with a supplement to the recently published Concordance of English Recipes: Thirteenth Through Fifteenth Centuries, adding all the new recipes to that Concordance, except for a few which are so fragmentary as not to deserve listing.
Author : Mark McWilliams
Publisher : Oxford Symposium
Page : 400 pages
File Size : 43,19 MB
Release : 2017-06-30
Category : Social Science
ISBN : 190924855X
Contains the proceedings from the 2016 Oxford Symposium on Food & Cookery focusing on offal.
Author : Ruslan Mitkov
Publisher : Springer
Page : 464 pages
File Size : 43,79 MB
Release : 2017-11-03
Category : Computers
ISBN : 3319698052
This book constitutes the refereed proceedings of the International Conference on Computational and Corpus-Based Phraseology, Europhras 2017, held in London, UK, in November 2017. The 31 full papers presented were carefully reviewed and selected from numerous submissions and are organized into the following thematic sessions: Phraseology in translation and contrastive studies, Lexicography and terminography, Exploitation of corpora in phraseological studies, Development of corpora for phraseological studies, Phraseology and language learning, Cognitive and cultural aspects of phraseology, Theoretical and descriptive approaches to phraseology, and Computational approaches to phraseology. The chapter 'Frequency Consolidation Among Word N-Grams' is available open access under a CC BY 4.0 license.
Author : Terry Breverton
Publisher : Amberley Publishing Limited
Page : 561 pages
File Size : 36,98 MB
Release : 2015-09-15
Category : History
ISBN : 144564875X
A fascinating history of Tudor food and drink, from swan-neck soup to roasted-alive goose.