Direkt zur Hauptnavigation springen Direkt zum Inhalt springen
Letzte Suchanfragen

Ergebnisse für *

Es wurden 3 Ergebnisse gefunden.

Zeige Ergebnisse 1 bis 3 von 3.

Sortieren

  1. Lord Fordwich's grand tour 1756-60
    Autor*in: Cowper, George Clavering ; White, Sheila ; Sheail, Philip
    Erschienen: [2015]; © 2015
    Verlag:  Hertfordshire Record Society, Hertford

    In January 1757 George Nassau Clavering-Cowper left England to undertake his Grand Tour of Europe. Styled Viscount Fordwich, he was 18 years old and heir to an earldom. In most cases a young gentleman?s Grand Tour took about a year, Lord Fordwich?s... mehr

    Standort:
    Historisches Seminar der Universität, Bibliothek
    Signatur:
    Ep 692,2
    Fernleihe:
    keine Ausleihe von Bänden, nur Papierkopien werden versandt
    Link zum Verbundkatalog:
    Südwestdeutscher Bibliotheksverbund (SWB)

    Standort:
    Klassik Stiftung Weimar / Herzogin Anna Amalia Bibliothek
    Signatur:
    271995 - A
    Fernleihe:
    uneingeschränkte Fernleihe, Kopie und Ausleihe
    Link zum Verbundkatalog:
    Gemeinsamer Bibliotheksverbund (GBV)

    Standort:
    Herzog August Bibliothek Wolfenbüttel
    Signatur:
    67.4831
    Fernleihe:
    uneingeschränkte Fernleihe, Kopie und Ausleihe
    Link zum Verbundkatalog:
    Gemeinsamer Bibliotheksverbund (GBV)

     

    In January 1757 George Nassau Clavering-Cowper left England to undertake his Grand Tour of Europe. Styled Viscount Fordwich, he was 18 years old and heir to an earldom. In most cases a young gentleman?s Grand Tour took about a year, Lord Fordwich?s lasted three. The first two years were spent at the renowned Academy in Lausanne. Then in April 1759 he set out on a trip which took him through the Rhineland, Bavaria and Austria, then south to Italy. By June he had arrived in Venice, from where he travelled on to Padua, Bologna, Florence, Lucca, Pisa, and Siena. He then spent a month in Naples and another six weeks in Rome. While in Florence he fell passionately in love with a beautiful Florentine lady known as the Marchesa Corsi. The 2nd Earl Cowper died in September 1764 without ever having seen his son return home. Apart from one short visit to England in 1786, the 3rd Earl Cowper remained in Florence until his death in 1789. The journal, financial records and correspondence were all written in French, and the task of transcribing, translating and editing this material has been undertaken by Sheila White and Philip Sheail

     
    Export in Literaturverwaltung   RIS-Format
      BibTeX-Format
    Quelle: Herzog August Bibliothek Wolfenbüttel; Herzogin Anna Amalia Bibliothek
    Beteiligt: White, Sheila (Array); Sheail, Philip (Array)
    Sprache: Englisch
    Medientyp: Buch (Monographie)
    Format: Druck
    ISBN: 9780956511140; 0956511147
    Schriftenreihe: Hertfordshire record publications ; Volume 31
    Schlagworte: Travel writing; Travel writing; Travel writing; Travel writing; Travel writing; Travel writing; Cowper, George Nassau Clavering; Europe; Hertfordshire; Italy
    Weitere Schlagworte: Cowper, George Nassau Clavering Earl of (1738-1789); Cowper, George Nassau Clavering 1738-1789
    Umfang: viii, 401 Seiten, Illustrationen, Karten, Diagramme, 24 cm
    Bemerkung(en):

    Literaturverzeichnis: Seite 372-376
  2. Food and knowledge in Renaissance Italy
    Bartolomeo Scappi's paper kitchens
    Autor*in: Krohn, Deborah L.
    Erschienen: [2015]
    Verlag:  Ashgate, Farnham, Surrey, UK England

    Standort:
    Staatliche Museen zu Berlin, Preußischer Kulturbesitz, Kunstbibliothek
    Signatur:
    ::8:2016:5121:
    Fernleihe:
    keine Fernleihe
    Link zum Verbundkatalog:
    Gemeinsamer Bibliotheksverbund (GBV)

    Standort:
    Staatsbibliothek zu Berlin - Preußischer Kulturbesitz, Haus Potsdamer Straße
    Signatur:
    1 A 963872
    Fernleihe:
    uneingeschränkte Fernleihe, Kopie und Ausleihe
    Link zum Verbundkatalog:
    Gemeinsamer Bibliotheksverbund (GBV)

    Standort:
    Staats- und Universitätsbibliothek Hamburg Carl von Ossietzky
    Signatur:
    B/159052
    Fernleihe:
    uneingeschränkte Fernleihe, Kopie und Ausleihe
    Link zum Verbundkatalog:
    Gemeinsamer Bibliotheksverbund (GBV)

    Standort:
    Herzog August Bibliothek Wolfenbüttel
    Signatur:
    65.4037
    Fernleihe:
    uneingeschränkte Fernleihe, Kopie und Ausleihe
    Link zum Verbundkatalog:
    Gemeinsamer Bibliotheksverbund (GBV)
    Export in Literaturverwaltung   RIS-Format
      BibTeX-Format
    Hinweise zum Inhalt
    Quelle: Herzog August Bibliothek Wolfenbüttel
    Sprache: Englisch
    Medientyp: Buch (Monographie)
    Format: Druck
    ISBN: 9781409446712
    Schriftenreihe: Visual culture in early modernity
    Schlagworte: Cookbooks; Illustrated books; Engraving, Renaissance; Cooking in art; Cooking; Cooking, Italian; Food writing; Cookbooks; Cooking; Cooking in art; Italy; Italy; Cooking, Italian; Engraving, Renaissance; Food writing; Illustrated books; History; History; History; Italy; 16th century; 16th century; 16th century; Italy; Italy
    Weitere Schlagworte: Scappi, Bartolomeo; Scappi, Bartolomeo; Scappi, Bartolomeo
    Umfang: xvii, 249 Seiten, Illustrationen
    Bemerkung(en):

    Includes bibliographical references and index
  3. Oleic acid content of a meal promotes oleoylethanolamide response and reduces subsequent energy intake in humans
    Autor*in: MENNELLA, ILARIO ; SAVARESE, MARIA ; FERRACANE, ROSALIA ; SACCHI, RAFFAELE ; VITAGLIONE, PAOLA
    Erschienen: 2015

    Animal data suggest that dietary fat composition may influence endocannabinoid (EC) response and dietary behavior. This study tested the hypothesis that fatty acid composition of a meal can influence the short-term response of ECs and subsequent... mehr

     

    Animal data suggest that dietary fat composition may influence endocannabinoid (EC) response and dietary behavior. This study tested the hypothesis that fatty acid composition of a meal can influence the short-term response of ECs and subsequent energy intake in humans. Fifteen volunteers on three occasions were randomly offered a meal containing 30 g of bread and 30 mL of one of three selected oils: sunflower oil (SO), high oleic sunflower oil (HOSO) and virgin olive oil (VOO). Plasma EC concentrations and appetite ratings over 2 h and energy intake over 24 h following the experimental meal were measured. Results showed that after HOSO and VOO consumption the circulating oleoylethanolamide (OEA) was significantly higher than after SO consumption; a concomitantly significant reduction of energy intake was found. For the first time the oleic acid content of a meal was demonstrated to increase the post-prandial response of circulating OEA and to reduce energy intake at subsequent meals in humans.

     
    Export in Literaturverwaltung   RIS-Format
      BibTeX-Format