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[null,"1.","Record Nr.",null,"UNISA996384329403316"]
[null,null,"Autore",null,"Bellot Jacques"]
[null,null,"Titolo",null,"Le maistre d'escole Anglois [[electronic resource] ] : Contenant plusieurs profitables preceptes pour les naturelz franco̧is, et autres estrangers qui ont la langue franco̧ise pour paruenir a ̀la vraye prononciation de la langue Angloise. Faict, et mis en lumiere, par.I.B. Gen. Ca. = The Englishe Scholemaister. Conteyning many profitable preceptes for the naturall borne french men, and other straungers that haue their French tongue, to attayne the true pronouncing of the Englishe tongue. Made, and sette forth, by.I.B. Gen. Ca"]
[null,null,"Pubbl/distr/stampa",null,"Imprime ́a ̀Londres, : Par Thomas Purfoote, pour Henry Dizlie, 1580"]
[null,null,"Descrizione fisica",null,"[128] p"]
[null,null,"Soggetti",null,"English language - Pronunciation by foreign speakers"]
[{"$nulls":4},"English language - Grammar"]
[null,null,"Lingua di pubblicazione",null,"Francese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","I.B. = James (or Jacques) Bellot."]
[{"$nulls":4},"Title and text in French and English in parallel columns."]
[{"$nulls":4},"Parallel imprint information on title page reads: Imprinted at London, by Thomas Purfoote, for Henrie Dizlie. 1580."]
[{"$nulls":4},"French and English parallel caption titles (leaf F4; register is continuous) read in part: Le tovfeau, ou bouquet d'amous .. The posye or nosegay of loue .."]
[{"$nulls":4},"Signatures: piâ\u0081´ A-G Hâ\u0081´."]
[{"$nulls":4},"Reproduction of the original in the Bodleian Library."]
[null,null,null,"Sommario/riassunto","eebo-0014"]
[null,"2.","Record Nr.",null,"UNINA9910627230903321"]
[null,null,"Autore",null,"Bjørkdahl Kristian"]
[null,null,"Titolo",null,"Live, Die, Buy, Eat : A Cultural History of Animals and Meat / / Kristian Bjørkdahl, Karen V. Lykke"]
[null,null,"Pubbl/distr/stampa",null,"Abingdon, Oxon : , : Taylor & Francis, , 2023"]
[null,null,"Descrizione fisica",null,"1 online resource (321 pages)"]
[null,null,"Disciplina",null,"578.47"]
[null,null,"Soggetti",null,"Animals - Adaptation"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,"Nota di contenuto",null,"Introduction -- Live Die Buy Eat -- Conclusion -- Sources and References -- Bibliography."]
[null,null,null,"Sommario/riassunto","Live, Die, Buy, Eat. These words represent a chain of events which today is disconnected. In the past few years, controversies around meat have arisen around industrialization and globalization of meat production, often pivoting around health, environmental issues, and animal welfare. Although meat increasingly figures as a problem, most consumers' knowledge of animal husbandry and meat production is more absent than ever. Tracing a historical process of alienation along three distinct axes, the authors show how the animal origin of meat is covered up, rationalized, forgotten, excused, neglected, and denied. How is meat produced today, and where? How do we consume meat, and how have our consumption habits changed? Why have these changes occurred, and what are the social and cultural consequences of these changes? Using Norway as a case study, this book examines the dramatic changes in meat production and consumption over the last 150 years. With a wide range of historical sources, together with interviews and observation at farms, slaughterhouses, and production units, as well as analyses of contemporary texts and digital sources, Live, Die, Buy, Eat explores the transformation of animal husbandry, meat production and consumption, together with its cultural consequences. It will appeal to scholars of anthropology, sociology, cultural studies, geography, and history with an interest in food, agriculture, environment, and culture."]