Bücher von Peter Lund Simmonds

Peter Lund Simmonds, an outstanding 19th-century author, affords a tasty exploration of world gastronomy in his masterful work, "The Curiosities of Food: Or, The Dainties and Delicacies of Different Nations Obtained from the Animal Kingdom." Simmonds, an English author and agriculturalist, invites readers on a charming journey via the various culinary landscapes of diverse cultures. In this illuminating tome, the subtitle, "Or The Dainties And Delicacies Of Different Nations Obtained From The Animal Kingdom," guidelines at the focal point at the animal state as a wealthy supply of culinary treasures. Simmonds delves into the abnormal and distinct ingredients loved by using exclusive societies, weaving together a story that combines history, lifestyle, and gastronomy. With a keen eye for detail, Simmonds in all likelihood explores the cultural significance of diverse dishes, dropping light at the numerous techniques of acquiring sustenance from the animal country. From time-honored traditions to innovative culinary practices, the book is probable a treasure trove of statistics at the methods in which exceptional nations have harnessed the bounty of nature for his or her gastronomic delights.

Animal Products is an unchanged, high-quality reprint of the original edition of 1877.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.

An industrious journalist and editor of periodicals, Peter Lund Simmonds (1814-97) wrote across a range of subjects, including natural history and applied science. An active member of the Royal Society of Arts, he first published this dictionary in 1858. Reissued here in its revised and enlarged edition of 1867, it contains more than 22,000 entries. The curious can discover within that a calcar is a furnace in a glassworks, or that the best kind of Cuban tobacco is known as calidad. Readers will also learn that the hautboy can be either eaten or played, being the name for both a wild strawberry and a form of oboe. Testifying to the proliferation of manufactured goods in the nineteenth century, and the contemporary desire to diffuse 'sound and useful knowledge among the masses', this work will appeal to readers interested in the history and lexicon of trade and technology.

In May 1845, the famous Arctic explorer John Franklin (1786-1847) embarked on another attempt to find the elusive North-West Passage. He never returned from this voyage, and was last seen by whalers in Baffin Bay in July 1845. Some thirty rescue missions were launched between 1847 and 1859 to find the missing men. Franklin was not the first explorer to make the dangerous voyage to find the route connecting the Atlantic and Pacific, and journalist Peter Lund Simmonds (1814-97) draws from a wide range of reports and publications about these expeditions in his history of the search for the North-West Passage, published in 1851. The detailed account also includes descriptions of the many missions to find Franklin, and this second edition was published later in the same year as the first in order to include updated reports on the progress of his rescue.