Working with Water in Medieval Europe

Working with Water in Medieval Europe
Author: Paolo Squatriti
Publisher: Technology and Change in Histo
Total Pages: 480
Release: 2000
Genre: Architecture
ISBN:

This collection of studies on the ways water was used and manipulated in Europe between AD 500 and 1500 provides complete coverage of the technologies related to water in a vital period of technological development. Fishing, water power, irrigation, and domestic supply receive attention.

The Huguenots

The Huguenots
Author: Samuel Smiles
Publisher:
Total Pages: 484
Release: 2017-04-21
Genre:
ISBN: 9783337002855

The Huguenots - Their Settlements, Churches, and Industries in England and Ireland. Sixth Edition is an unchanged, high-quality reprint of the original edition of 1889. Hansebooks is editor of the literature on different topic areas such as research and science, travel and expeditions, cooking and nutrition, medicine, and other genres. As a publisher we focus on the preservation of historical literature. Many works of historical writers and scientists are available today as antiques only. Hansebooks newly publishes these books and contributes to the preservation of literature which has become rare and historical knowledge for the future.

King René D'Anjou and His Seven Queens

King René D'Anjou and His Seven Queens
Author: Edgcumbe Staley
Publisher:
Total Pages: 452
Release: 1912
Genre: France
ISBN:

Om René I (1409-1480), titulær konge af Neapel, hertug af Lorraine, konge af Sicilien, Katalonien m.v.

A Wine and Food Guide to the Loire

A Wine and Food Guide to the Loire
Author: Jacqueline Friedrich
Publisher: Reed Mitchel Beazley
Total Pages: 434
Release: 1997-05
Genre: Cookery
ISBN: 9781857323719

Veuve Clicquot-Wine Book of the Year Winner of the Julia Child Award Winner of the James Beard Award Here, finally, is the first comprehensive guide to the five wine regions of the Loire. It is written with passion, understanding, and authority. Friedrich explores the Loire's sixty-odd appellations, explaining each one's history, soils, climate, and vintners. The author rates over six hundred wineries, giving tasting notes and lively sketches of the individual producers. Friedrich describes the food traditions of each of the five regions--the Nantais, Anjou and Saumur, Touraine, the Sancerrois, and the Auverngne, introducing fishermen, charcutiers, cheesemakers, and farmers. There are maps, a glossary, and wine itineraries for travelers. It will remain a classic well into the twenty-first century.