Isbn: 9781909248380 - eatymologies: historical notes on culinary terms (18 resultados)

Trade Paperback. Condición: Very Good. First Edition. First edition - a paperback original. 2 inch tear to base of front flap, otherwise an excellent copy. Binding tight and square, pages clean, bright, and unmarked. 2015 Trade Paperback. 200 pp. French wrappers (paperback with flaps). Although food historians can rely on written evidence to provide them with early recipes and references to dishes that might have been, the only other sources available to them are archaeology (which never preserves a trifle intact), art history (which doesn't go back that far) or the history of language - for the names of things will often tell much about their origins. Food enthusiasts will, therefore, spend much time recounting how a dish got its name, but often they will be peddling nonsense or mythology and what we really need is a historian of language. William Sayers is just that and in this collection of essays and articles he explores the riches of medieval English (and sometimes other tongues) to tease out unfamiliar facts about our food heritage.…

Condición: As New. Unread book in perfect condition.

Condición: New.

Paperback. Condición: New.

paperback. Condición: New. 1st.

Paperback. Condición: new. Paperback. Although food historians can rely on written evidence to provide them with early recipes and references to dishes that might have been, the only other sources available to them are archaeology (which never preserves a trifle intact), art history (which doesn't go back that far) or the history of language - for the names of things will often tell much about their origins. Food enthusiasts will, therefore, spend much time recounting how a dish got its name, but often they will be peddling nonsense or mythology and what we really need is a historian of language. William Sayers is just that and in this collection of essays and articles he explores the riches of medieval English (and sometimes other tongues) to tease out unfamiliar facts about our food heritage. He looks at a wide range of topics: the bun; fish names; bee keeping; breadmaking; the strawberry; the haggis; stock; kitchen staff; frumenty; the pig and pork products. His approach is rigorously linguistic, but the facts are always curious and amusing for the engaged reader. Food history is a tremendously rich area of enquiry and this book explores nooks and crannies that have not been properly mapped up to now. In this collection of essays and articles William Sayers explores the riches of medieval English (and sometimes other tongues) to tease out unfamiliar facts about our food heritage. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Paperback. Condición: Very Good. Estado de la sobrecubierta: Very good. First Edition. First edition, first printing. Pages clean and bright, no markings, light wear to First edition, first printing. Pages clean and bright, no markings, light wear to edges. Binding tight.First edition, first printing. Pages clean and bright, no markings, light wear to edges. Binding tight.Binding tight. NEW EU 3 EURO CHARGE FOR IMPORTS IS INCLUDED IN OUR SHIPPING PRICE. ALL ITEMS ARE DISPATCHED FROM THE UK, ALL OVERSEAS ORDERS SENT BY TRACKABLE AIR MAIL. IF YOU ARE LOCATED OUTSIDE THE UK PLEASE ASK US FOR A POSTAGE QUOTE FOR MULTI VOLUME SETS BEFORE ORDERING.…

Paperback. Condición: Brand New. 176 pages. 8.25x5.50x0.75 inches. In Stock.

Condición: New. Num Pages: 176 pages. BIC Classification: CBX; WB. Category: (G) General (US: Trade). Dimension: 218 x 142 x 19. Weight in Grams: 284. . 2015. Paperback. . . . .

Paperback. Condición: New. New copy - Usually dispatched within 4 working days.

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: New. Num Pages: 176 pages. BIC Classification: CBX; WB. Category: (G) General (US: Trade). Dimension: 218 x 142 x 19. Weight in Grams: 284. . 2015. Paperback. . . . . Books ship from the US and Ireland.

Paperback. Condición: Near Fine. Lovely copy.

Taschenbuch. Condición: Neu. Neuware - In this collection of essays William Sayer explores the riches of medieval English to tease out unfamiliar food facts.

Paperback. Condición: new. Paperback. Although food historians can rely on written evidence to provide them with early recipes and references to dishes that might have been, the only other sources available to them are archaeology (which never preserves a trifle intact), art history (which doesn't go back that far) or the history of language - for the names of things will often tell much about their origins. Food enthusiasts will, therefore, spend much time recounting how a dish got its name, but often they will be peddling nonsense or mythology and what we really need is a historian of language. William Sayers is just that and in this collection of essays and articles he explores the riches of medieval English (and sometimes other tongues) to tease out unfamiliar facts about our food heritage. He looks at a wide range of topics: the bun; fish names; bee keeping; breadmaking; the strawberry; the haggis; stock; kitchen staff; frumenty; the pig and pork products. His approach is rigorously linguistic, but the facts are always curious and amusing for the engaged reader. Food history is a tremendously rich area of enquiry and this book explores nooks and crannies that have not been properly mapped up to now. In this collection of essays and articles William Sayers explores the riches of medieval English (and sometimes other tongues) to tease out unfamiliar facts about our food heritage. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Kartoniert / Broschiert. Condición: New. &Uumlber den AutorrnrnWilliam Sayers is Adjunct Professor at Cornell University and writes mainly on medieval western European languages and literatures, in particular on Old Norse, Old Irish, and Anglo-Norman French, and, more recently, o.

Paperback. Condición: New.