02408oam 2200505M 450 991071561950332120191121065748.1(CKB)5470000002513873(OCoLC)1065992478(OCoLC)995470000002513873(EXLCZ)99547000000251387320070221d1842 ua 0engurcn|||||||||txtrdacontentcrdamediacrrdacarrierIn Senate of the United States. December 21, 1842. Submitted, and ordered to be printed. Mr. Williams submitted the following report: The Committee on Naval Affairs, to whom was referred the memorial of Benjamin King Churchill, praying that provision be made by Congress for paying to him a pension for disability received in the privateer service during the last war, report ..[Washington, D.C.] :[publisher not identified],1842.1 online resource (1 page)Senate document / 27th Congress, 3rd session. Senate ;no. 13[United States congressional serial set ] ;[serial no. 414]Title from opening lines of text.Batch processed record: Metadata reviewed, not verified. Some fields updated by batch processes.FDLP item number not assigned.In Senate of the United States. December 21, 1842. Submitted, and ordered to be printed. Mr. Williams submitted the following reportClaimsMilitary pensionsPrivateeringUnited StatesHistoryWar of 1812Legislative materials.lcgftClaims.Military pensions.Privateering.Williams Reuel1783-1862Democrat (ME)1397401WYUWYUOCLCOOCLCQOCLCOOCLCQBOOK9910715619503321In Senate of the United States. December 21, 1842. Submitted, and ordered to be printed. Mr. Williams submitted the following report: The Committee on Naval Affairs, to whom was referred the memorial of Benjamin King Churchill, praying that provision be made by Congress for paying to him a pension for disability received in the privateer service during the last war, report .3500821UNINA03906nam 2200817 a 450 991096779880332120251130110100.0978661362940197812805995691280599561978023151845102315184559780231507936023150793310.7312/rebo12150(CKB)1000000000523145(EBL)908668(OCoLC)826476341(SSID)ssj0000278419(PQKBManifestationID)11222985(PQKBTitleCode)TC0000278419(PQKBWorkID)10246456(PQKB)11325858(MiAaPQ)EBC908668(DE-B1597)459254(OCoLC)979626408(DE-B1597)9780231518451(Au-PeEL)EBL908668(CaPaEBR)ebr10183396(CaONFJC)MIL362940(MiAaPQ)EBC31756299(Au-PeEL)EBL31756299(Perlego)831692(NyNyDIG)DIGCOLUP2594(EXLCZ)99100000000052314520010518d2001 uy 0engur|n|---|||||txtccrCulture of the fork a brief history of food in Europe /Giovanni Rebora ; translated by Albert Sonnenfeld1st ed.New York Columbia University Pressc20011 online resource (217 p.)Arts and traditions of the tableDescription based upon print version of record.9780231121507 0231121504 Includes bibliographical references (p. 179-184) and index.Machine generated contents note: CHAPTER ONE -- Grain and Bread -- I -- CHAPTER TWO -- Soup with Bread, Polenta, -- Vegetable Stew, and Pasta -- II -- CHAPTER THREE -- Stuffed Pasta -- 27 -- CHAPTER FOUR -- Water and Salt -- 31.We know where he went, what he wrote, and even what he wore, but what in the world did Christopher Columbus eat? The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. Along with the cross-cultural exchange of Old and New World, East and West, came new foodstuffs, preparations, and flavors. That kitchen revolution led to the development of new utensils and table manners. Some of the impact is still felt-and tasted-today.Giovanni Rebora has crafted an elegant and accessible history filled with fascinating information and illustrations. He discusses the availability of resources, how people kept from starving in the winter, how they farmed, how tastes developed and changed, what the lower classes ate, and what the aristocracy enjoyed. The book is divided into brief chapters covering the history of bread, soups, stuffed pastas, the use of salt, cheese, meat, fish, fruits and vegetables, the arrival of butter, the quest for sugar, new world foods, setting the table, and beverages, including wine and tea. A special appendix, "A Meal with Columbus," includes a mini-anthology of recipes from the countries where he lived: Italy, Portugal, Spain, and England.Entertaining and enlightening, Culture of the Fork will interest scholars of history and gastronomy-and everyone who eats.Arts and traditions of the table.GastronomyFood habitsEuropeCooking, EuropeanFoodHistoryGastronomy.Food habitsCooking, European.FoodHistory.394.1/094Rebora Giovanni140230Sonnenfeld Albert458743MiAaPQMiAaPQMiAaPQBOOK9910967798803321Culture of the fork4460852UNINA