LEADER 02052oam 2200613 450 001 9910717156803321 005 20220210085441.0 035 $a(CKB)5470000002528648 035 $a(OCoLC)1156324006 035 $a(EXLCZ)995470000002528648 100 $a20200602d1939 ua 0 101 0 $aeng 135 $aurbn||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aStress concentration around an open circular hole in a plate subjected to bending normal to the plane of the plate /$fby C. Dumont 210 1$aWashington, [D.C.] :$cNational Advisory Committee for Aeronautics,$d1939. 215 $a1 online resource (12 pages, 12 unnumbered pages) $cillustrations 225 1 $aTechnical note / National Advisory Committee for Aeronautics ;$vNo. 740 300 $a"December 1939." 300 $aNo Federal Depository Library Program (FDLP) item number. 320 $aIncludes bibliographical references (page 12). 606 $aAluminum alloys 606 $aPlates (Engineering) 606 $aHoles 606 $aBending 606 $aStrains and stresses 606 $aAluminum alloys$2fast 606 $aBending$2fast 606 $aHoles$2fast 606 $aPlates (Engineering)$2fast 606 $aStrains and stresses$2fast 615 0$aAluminum alloys. 615 0$aPlates (Engineering) 615 0$aHoles. 615 0$aBending. 615 0$aStrains and stresses. 615 7$aAluminum alloys. 615 7$aBending. 615 7$aHoles. 615 7$aPlates (Engineering) 615 7$aStrains and stresses. 700 $aDumont$b C.$01409559 712 02$aUnited States.$bNational Advisory Committee for Aeronautics, 801 0$bTRAAL 801 1$bTRAAL 801 2$bOCLCO 801 2$bOCLCF 801 2$bGPO 906 $aBOOK 912 $a9910717156803321 996 $aStress concentration around an open circular hole in a plate subjected to bending normal to the plane of the plate$93496305 997 $aUNINA LEADER 03915nam 2200625 a 450 001 9910782433103321 005 20230207225815.0 010 $a1-281-95904-9 010 $a9786611959043 010 $a0-226-02128-9 024 7 $a10.7208/9780226021287 035 $a(CKB)1000000000579715 035 $a(EBL)408175 035 $a(OCoLC)476227760 035 $a(SSID)ssj0000100547 035 $a(PQKBManifestationID)11111462 035 $a(PQKBTitleCode)TC0000100547 035 $a(PQKBWorkID)10021074 035 $a(PQKB)11727678 035 $a(MiAaPQ)EBC408175 035 $a(DE-B1597)523711 035 $a(OCoLC)1055278291 035 $a(DE-B1597)9780226021287 035 $a(Au-PeEL)EBL408175 035 $a(CaPaEBR)ebr10265979 035 $a(CaONFJC)MIL195904 035 $a(EXLCZ)991000000000579715 100 $a20060501d2006 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aAguecheek's beef, belch's hiccup, and other gastronomic interjections$b[electronic resource] $eliterature, culture, and food among the early moderns /$fRobert Appelbaum 210 $aChicago $cUniversity of Chicago Press$d2006 215 $a1 online resource (399 p.) 300 $aDescription based upon print version of record. 311 $a0-226-02126-2 320 $aIncludes bibliographical references (p. 343-361) and index. 327 $tFrontmatter -- $tContents -- $tIllustrations -- $tPreface -- $tAcknowledgments -- $tA Note on the Texts -- $tChapter One. Aguecheek's Beef, Hamlet's Baked Meat -- $tChapter Two. The Sensational Science -- $tChapter Three. The Cookbook as Literature -- $tChapter Four. The Food of Wishes, from Cockaigne to Utopia -- $tChapter Five. Food of Regret -- $tChapter Six. Belch's Hiccup -- $tChapter Seven. Cannibals and Missionaries -- $tConclusion. Crusoe's Friday, Rousseau's Émile -- $tNotes -- $tSelect Bibliography -- $tIndex 330 $aWe didn't always eat the way we do today, or think and feel about eating as we now do. But we can trace the roots of our own eating culture back to the culinary world of early modern Europe, which invented cutlery, haute cuisine, the weight-loss diet, and much else besides. Aguecheek's Beef, Belch's Hiccup tells the story of how early modern Europeans put food into words and words into food, and created an experience all their own. Named after characters in Shakespeare's Twelfth Night, this lively study draws on sources ranging from cookbooks to comic novels, and examines both the highest ideals of culinary culture and its most grotesque, ridiculous and pathetic expressions. Robert Appelbaum paints a vivid picture of a world in which food was many things-from a symbol of prestige and sociability to a cause for religious and economic struggle-but always represented the primacy of materiality in life. Peppered with illustrations and a handful of recipes, Aguecheek's Beef, Belch's Hiccup will appeal to anyone interested in early modern literature or the history of food. 606 $aFood in literature 606 $aFood$xSocial aspects 610 $agastronomy, literature, literary, interdisciplinary, culture, cultural, food, foodways, early modern, time period, era, english, eating, culinary, cuisine, europe, cutlery, haute, weight loss, diet, dieting, twelfth night, cookbook, comics, novels, prestige, social, class, classism, economic, utopia, cannibal, missionary, rousseau, emile, crusoe, author, hamlet, shakespeare. 615 0$aFood in literature. 615 0$aFood$xSocial aspects. 676 $a809/.933559 700 $aAppelbaum$b Robert$f1952-$01473837 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910782433103321 996 $aAguecheek's beef, belch's hiccup, and other gastronomic interjections$93868299 997 $aUNINA