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Project Gutenberg (PG) is a volunteer effort to digitize and archive cultural works, as well as to "encourage the creation and distribution of eBooks." [2] It was founded in 1971 by American writer Michael S. Hart and is the oldest digital library. [3] Most of the items in its collection are the full texts of books or individual stories in the ...
Standard Ebooks sources titles from places like Project Gutenberg, the Internet Archive, and Wikisource, among others, [3] but differs from those projects in that the goal is to maximize readability for a modern audience, take advantage of accessibility features available in modern e-book file formats, and to streamline updates to the e-books ...
Thus, to avoid crashing the e-mail system, he made the e-text available for people to download. This was the beginning of Project Gutenberg as the first digital library. Hart began posting text copies of such classics as the Bible and the works of Homer, Shakespeare, and Mark Twain. As of 1987 he had typed in a total of 313 books in this fashion.
Back in the 1450s, when the Bible became the first major work printed in Europe with moveable metal type, Johannes Gutenberg was a man with a plan. The German inventor decided to make the most of ...
The main text of the book is structured into 12 chapters, each one devoted to a month of the year. In all, the book contains over 200 recipes, largely as originally written, and commented and interpreted in detail by Hilary Spurling. [23] Each recipe is presented first in Fettiplace's text, under its original heading.
The Forme of Cury (The Method of Cooking, cury from Old French queuerie, 'cookery') [2] is an extensive 14th-century collection of medieval English recipes.Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II".
The original text was printed for the use of professional chefs and kitchen staff; Escoffier's introduction to the first edition explains his intention that Le Guide Culinaire be used toward the education of the younger generation of cooks. This usage of the book still holds today; many culinary schools still use it as their culinary textbook.
o o o s. c: o thO 00 . Created Date: 9/20/2007 3:37:18 PM