Diary of Richard Cocks, Volume 2 / Cape-Merchant in the English Factory in Japan, 1615-1622, with Correspondence
Publication Language |
English |
---|---|
Publication Type |
eBooks |
Publication License Type |
Open Access |
Kindly Register and Login to Tumakuru Digital Library. Only Registered Users can Access the Content of Tumakuru Digital Library.
Categories: Books, Open Access Books
Tags: -1624, 1564-1620, 17th century, Adams, British, Cocks, Commerce, Diaries, Early works to 1800, East India Company, Great Britain, History, Japan, Richard, William
Related products
A Briefe and True Report of the New Found Land of Virginia (Ed. By H. Stevens)
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface.We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Cookery and Dining in Imperial Rome
This is the first English translation of Apicius de re Coquinaria, the oldest known cookbook in existence. It is also one of the few translations of this original Roman cookbook prepared by a professional chef. Joseph Vehling's brilliant translation, extended introduction, and full and helpful commentary combine to bring you a clear picture of what foods the Romans ate, how they prepared them, and the highly developed state of culinary arts in Imperial Rome.There are recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving foods, revitalizing them, even adulterating them. Some of the recipes are strikingly modern; others use ingredients and methods that have long since disappeared.As the book was originally written for professional cooks working in Rome (perhaps made even more obscure to prevent amateurs from gaining access to the recipes), Joseph Vehling's generous notes are essential for understanding the ingredients and methods used in the recipes and the relationship of Roman cooking to our own traditions.Besides the translation and notes there is much other material, both scholarly and informative, covering cooking in the ancient world, the history and bibliography of Apicius manuscripts and editions, an index and vocabulary of Roman cookery terms, 49 illustrations including drawings by the author and facsimiles from earlier editions, and much more. Needless to say, you couldn't find this information anywhere else.This rare book will appeal to gourmets, professional and amateur chefs, cultural historians, and others who want to see, first hand, the foods on which Imperial Rome dined. It will clear up many myths about Roman cooking and will provide a great deal of enjoyable reading as well.
Descrittione Del Regno Di Scotia
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The Confessions of Al Ghazzali: Ghazzali’s Search for Truth
This brief treatise translated into English for the first time by Claud Field and published in 1909, is filled with illumination analogies and clear explanations that will please the student of Islam and the academically curious. Islamic theologian, philosopher, and mystic Abou Hamid Muhammed Ibn Muhammad Al Ghazzali (1058-1111) is widely considered to be one of Islam's most preeminent scholars. A prolific writer, Al Ghazzali's work include treatises theology, Sufism, philosophy, jurisprudence, and logic.