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A Christmas Carol. In Prose. Being a Ghost Story of Christmas, commonly known as A Christmas Carol, is a novella by Charles Dickens, first published in London by Chapman & Hall in 1843 and illustrated by John Leech. It recounts the story of Ebenezer Scrooge, an elderly miser who is visited by the ghost of his former business partner Jacob ...
Followed by. Me Talk Pretty One Day. Holidays on Ice is a 1997 collection of essays and stories about Christmas, some new and some previously published, by David Sedaris. Sedaris was named by The Economist as one of the funniest writers alive. [1] This is one of his first works, which was subsequently re-released with additional new passages.
The Diary of a Nobody is an 1892 English comic novel written by the brothers George and Weedon Grossmith, with illustrations by the latter. It originated as an intermittent serial in Punch magazine in 1888–89 and first appeared in book form, with extended text and added illustrations, in 1892. The Diary records the daily events in the lives ...
David goes home for the holidays to learn that his mother has given birth to a baby boy. Shortly after David returns to Salem House, his mother and her baby die, and David returns home immediately. Peggotty marries the local carrier, Mr Barkis. Murdstone sends David to work for a wine merchant in London – a business of which Murdstone is a ...
The English word Christmas is a shortened form of 'Christ's Mass'. [3] The word is recorded as Crīstesmæsse in 1038 and Cristes-messe in 1131. [4] Crīst (genitive Crīstes) is from the Greek Χριστός (Khrīstos, 'Christ'), a translation of the Hebrew מָשִׁיחַ (Māšîaḥ, 'Messiah'), meaning 'anointed'; [5] [6] and mæsse is from the Latin missa, the celebration of the ...
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. [1] One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the ...
The Victorian breakfast was usually a heavy meal: sausages, preserves, bacon and eggs, served with bread rolls. The custom of afternoon tea served before dinner, with milk and sugar, became well-established in Britain in the early 19th century. A selection of tea sandwiches and biscuits, petit fours, nuts and glazed fruits would be served on ...
Juan Sánchez Cotán, Still Life with Game Fowl, Vegetables and Fruits (1602), Museo del Prado, Madrid. A still life (pl.: still lifes) is a work of art depicting mostly inanimate subject matter, typically commonplace objects which are either natural (food, flowers, dead animals, plants, rocks, shells, etc.) or human-made (drinking glasses, books, vases, jewelry, coins, pipes, etc.).