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[null,"1.","Record Nr.",null,"UNISA996389881703316"]
[null,null,"Autore",null,"Speidell John <fl. 1600-1634.>"]
[null,null,"Titolo",null,"New logarithmes [[electronic resource] ] : The first inuention whereof, was, by the honourable Lo: Iohn Nepair, Baron of Marchiston, and printed at Edinburg in Scotland, anno: 1614. In whose vse was and is required the knowledge of albraicall addition and substraction, according to + and -  these being extracted from and out of them (they being first ouer seene, corrected, and amended) require not at all any skill in algebra, or cossike numbers, but may be used by euery one that can onely adde and substract, in whole numbers, according to the common or vulgar arithmeticke, without any consideration or respect of + and - / / by Iohn Speidell, professor of the mathematickes, and are to bee solde at his dwelling house in the Fields, on the backe side of Drury Lane, betweene Princes streete and the new Playhouse"]
[null,null,"Pubbl/distr/stampa",null,"[London, : Printed by E. Allde? for John Speidell?], 1627"]
[null,null,"Edizione",null,"[The 9. Impression.]"]
[null,null,"Descrizione fisica",null,"1 online resource ([122] p.)"]
[null,null,"Soggetti",null,"Logarithms"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Place and printer of publication suggested by STC (2nd ed.)."]
[{"$nulls":4},"Ms notes on A1v-A2r."]
[{"$nulls":4},"Signatures: A² B-M⁴."]
[{"$nulls":4},"Imperfect: stained, and with print show-through."]
[{"$nulls":4},"Reproduction of original in: British Library."]
[null,null,null,"Sommario/riassunto","eebo-0018"]
[null,"2.","Record Nr.",null,"UNINA9910567800803321"]
[null,null,"Autore",null,"Williot Jean-Pierre"]
[null,null,"Titolo",null,"Mobilités alimentaires : Restaurations et consommations dans l’espace des chemins de fer en France (xixe-xxie siècle) / / Jean-Pierre Williot"]
[null,null,"Pubbl/distr/stampa",null,"Paris, : Éditions de la Sorbonne, 2021"]
[null,null,"ISBN",null,"979-1-03-510764-2"]
[null,null,"Descrizione fisica",null,"1 online resource (288 p.)"]
[null,null,"Collana",null,"Mobilités & Sociétés"]
[null,null,"Soggetti",null,"History"]
[{"$nulls":4},"Economics (General)"]
[{"$nulls":4},"mobilité spatiale"]
[{"$nulls":4},"politique publique"]
[{"$nulls":4},"XXe siècle"]
[{"$nulls":4},"transport aérien"]
[{"$nulls":4},"autopartage"]
[{"$nulls":4},"buffet"]
[{"$nulls":4},"gare"]
[{"$nulls":4},"voiture"]
[{"$nulls":4},"restaurant"]
[{"$nulls":4},"auberge routière"]
[null,null,"Lingua di pubblicazione",null,"Francese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Sommario/riassunto","Au même titre que les auberges routières de célèbres nationales, les somptueuses salles à manger des paquebots transatlantiques, les services à bord du transport aérien, la restauration ferroviaire a pris place dans les alimentations mobiles. Des années 1830 aux années 2020, ses formes ont varié. En France, elle se résume aujourd’hui au bar des TGV, aux boutiques de vente à emporter près des quais et aux restaurants mélangés des quartiers de gare. Mais elle cache une histoire longue.  Les buffets de gare sont apparus aux débuts du chemin de fer. Parfois tables de haute cuisine jusque dans les années 1950, ils ont ensuite été relégués à des rôles secondaires. L’idée de raccorder une voiture-restaurant aux convois des voyageurs aisés a connu un succès réel à la fin du xixe siècle. L’image rémanente des grands express finit par rejeter dans l’ombre le wagon-bar de banlieue "]
[{"$nulls":4},"et le panier garni avalé dans l’inconfort par la majorité des mangeurs. C’est pour eux que le plateau-repas, le chariot ambulant et le Gril-Express ont été conçus.  L’histoire de la restauration ferroviaire croise ainsi l’étude de l’alimentation et la dynamique des mobilités, le cadre des entreprises et les pratiques de consommation."]