Mediterrane Rezepte Zum Abnehmen

Author: Jacopo Bianchi
Editor: Iberias
ISBN: 9781647800529
Size: 14,40 MB
Format: PDF, Kindle
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A Wong Das Kochbuch

Author: Andrew Wong
Editor:
ISBN: 9783946593188
Size: 15,53 MB
Format: PDF
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Microsoft Windows Server 2019 Automatisierung Mit Powershell Das Kochbuch

Author: Thomas Lee
Editor:
ISBN:
Size: 12,17 MB
Format: PDF, Kindle
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Mit über 90 praxisnahen Rezepten zu allen wichtigen Themen wie z. B. Active Directory, Hyper-V, Azure und Container lernen Sie, wie Sie Windows Server 2019 mithilfe von PowerShell automatisieren, um einfacher, schneller und effektiver zu arbeiten. Dieses Buch richtet sich an Windows Server-Administratoren, die bereits Grundkenntnisse in PowerShell haben. Die im Buch vorgestellten Rezepte können als Template benutzt und für die eigene Arbeit angepasst und verwendet werden. Jedes Rezept ist nach demselben Muster aufgebaut:1. Eine kurze Einleitung in das Thema2. Vorbereitung: Welche Software, Dateien und Ordner werden gebraucht?3. So wird's gemacht: Schritt-für-Schritt-Anleitung mit Code4. So funktioniert's: Detaillierte Erklärung des Resultats mit Screenshots5. Weitere Informationen: Hintergrundinfos zu den einzelnen Schritten.

Editionsdesiderate Zur Fr Hen Neuzeit

Author: Arbeitsgemeinschaft für Germanistische Edition. Kommission für die Edition von Texten der Frühen Neuzeit. Arbeitstagung
Editor: Rodopi
ISBN: 9789042003125
Size: 10,82 MB
Format: PDF, ePub, Docs
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Enth. u. a. (S. 67-71): Edition schweizerischer Dramen des 16. und 17. Jahrhunderts / Hellmut Thomke. [Betr. u. a. Hans von Rüte.].

The Power Of A Woman S Voice In Medieval And Early Modern Literatures

Author: Albrecht Classen
Editor: Walter de Gruyter
ISBN: 3110897776
Size: 10,70 MB
Format: PDF, ePub
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The study takes the received view among scholars that women in the Middle Ages were faced with sustained misogyny and that their voices were seldom heard in public and subjects it to a critical analysis. The ten chapters deal with various aspects of the question, and the voices of a variety of authors - both female and male - are heard. The study opens with an enquiry into violence against women, including in texts by male writers (Hartmann von Aue, Gottfried von Straßburg, Wolfram von Eschenbach) which indeed describe instances of violence, but adopt an extremely critical stance towards them. It then proceeds to show how women were able to develop an independent identity in various genres and could present themselves as authorities in the public eye. Mystic texts by Hildegard of Bingen, Marie de France and Margery Kempe, the medieval conduct poem known as Die Winsbeckin, the Devout Books of Sisters composed in convents in South-West Germany, but also quasi-historical documents such as the memoirs of Helene Kottaner or Anna Weckerin's cookery book, demonstrate that far more women were in the public gaze than had hitherto been assumed and that they possessed the self-confidence to establish their positions with their intellectual and their literary achievements.

Regional Cuisines Of Medieval Europe

Author: Melitta Weiss Adamson
Editor: Routledge
ISBN: 1135308756
Size: 20,42 MB
Format: PDF, ePub
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Expert food historians provide detailed histories of the creation and development of particular delicacies in six regions of medieval Europe-Britain, France, Italy, Sicily, Spain, and the Low Countries.

Manuscript Sources Of Medieval Medicine

Author: Margaret R. Schleissner
Editor: Routledge
ISBN: 1135523819
Size: 16,32 MB
Format: PDF
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First Published in 1995. Routledge is an imprint of Taylor & Francis, an informa company.

The Viandier Of Taillevent

Author: Taillevent
Editor: University of Ottawa Press
ISBN: 0776601741
Size: 17,53 MB
Format: PDF
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This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the Viandier exercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In addition, selected recipes have been adapted for modern use and arranged in a menu for six people.

Basic German

Author: Heiner Schenke
Editor: Routledge
ISBN: 1134454333
Size: 17,58 MB
Format: PDF
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Basic German: A Grammar and Workbook comprises an accessible reference grammar and related exercises in a single volume. Suitable for independent study and for class use, it introduces German people and culture through the medium of the language used today, covering the core material that students would expect to encounter in their first year of learning German. Each of the twenty-eight units presents one or more related grammar topics, illustrated by examples which serve as models for the exercises that follow. These wide-ranging and varied exercises enable the student to master each grammar point thoroughly. Features include: *clear grammatical explanations with examples in both English and German *authentic language samples from a range of media *checklists at the end of each unit to reinforce key points *cross-referencing to other grammar chapters *full exercise answer key *glossary of grammatical terms. Basic German is the ideal reference and practice book for beginners, but also for students with some knowledge of the language.

Writing Food History

Author: Kyri W. Claflin
Editor: Berg
ISBN: 0857852175
Size: 13,33 MB
Format: PDF
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The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.