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The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened : ウィキペディア英語版 | The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened
''The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened'',〔The complete title of his book is ''The closet of the eminently learned Sir Kenelm Digbie Kt. opened: Whereby is discovered several ways for making of metheglin, sider, cherry-wine &c. together with excellent directions for cookery: as also for preserving, conserving, candying, &c.''〕 first printed in 1669, is a 17th-century English cookbook and a resource of the types of food that were eaten by persons of means in the early 17th century. It is supposedly based upon the writings of Sir Kenelm Digby, a privateer whose interests included cooking, medicine, swordplay, astrology, alchemy, literature, and natural philosophy. Recent editions of the book include one from 1910, with an introduction by Anne Macdonell〔''The Closet of Sir Kenelm Digby Knight opened'', newly edited, with introduction, notes, and glossary, by Anne Macdonell. London: Philip Lee Warner, 1910.〕 and a 1997 edition edited by Jane Stevenson and Peter Davidson.〔''The closet of the eminently learned Sir Kenelme Digbie Kt. : opened (1669)'', edited from the first edition, with introduction, notes and appendices by Jane Stevenson and Peter Davidson. Totnes: Prospect, 1997.〕 ==History== The work, according to Anne Macdonell, was not intended by the author for publication, but for his own use. It was published by the efforts of others, notably his steward, Hartman, and his son, John.
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