Edinburgh History of the Book in Scotland, Volume 2: Enlightenment and Expansion 1707-1800

Edinburgh History of the Book in Scotland, Volume 2: Enlightenment and Expansion 1707-1800
Author: Stephen W. Brown
Publisher: Edinburgh University Press
Total Pages: 688
Release: 2011-11-30
Genre: Literary Criticism
ISBN: 0748628967

Studies the book trade during the age of Fergusson and BurnsOver 40 leading scholars come together in this volume to scrutinise the development and impact of printing, binding, bookselling, libraries, textbooks, distribution and international trade, copyright, piracy, literacy, music publication, women readers, children's books and cookery books.The 18th century saw Scotland become a global leader in publishing, both through landmark challenges to the early copyright legislation and through the development of intricate overseas markets that extended across Europe, Asia and the Americas. Scots in Edinburgh, Glasgow, London, Dublin and Philadelphia amassed fortunes while bringing to international markets classics in medicine and economics by Scottish authors, as well as such enduring works of reference as the Encyclopaedia Britannica. Entrepreneurship and a vigorous sense of nationalism brought Scotland from financial destitution at the time of the 1707 Union to extraordinary wealth by the 1790s. Publishing was one of the country's elite new industries.

Dining with the Georgians

Dining with the Georgians
Author: Emma Kay
Publisher: Amberley Publishing Limited
Total Pages: 330
Release: 2014-10-15
Genre: History
ISBN: 1445636565

A fascinating history of food, cooking and kitchenalia in the Georgian period, including contemporary recipes and colour illustrations and exploring how the Georgians have influenced our attitude to food today.

A Matter of Taste

A Matter of Taste
Author: William Rea Cagle
Publisher:
Total Pages: 1206
Release: 1999
Genre: Cooking
ISBN:

Offers a bibliography of the famed international collection of books on food and drink housed in The Lilly Library at Indiana University. The collection concentrates on rare European cook books from the 15th to the 20th centuries, but also contains works of Canada, Mexico, India, and Japan. Unlike m