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The Oxford Research Encyclopedias (OREs), which includes 25 encyclopedias in different areas, is an encyclopedic collection published by Oxford University Press in print and online. [ 1 ] [ 2 ] [ 3 ] Its website was entirely free during an initial development period of several years.
The Encyclopaedia of Oxford is an encyclopaedia covering the history of Oxford in England. The book was published by Macmillan in 1988 ( ISBN 0-333-39917-X ). [ 1 ] It was edited by the Oxford -educated historian Christopher Hibbert with the help of the associate editor, his brother Edward Hibbert .
The Oxford Encyclopedia of Maritime History, written by University of Oxford editor in chief John B. Hattendorf, was published by the Oxford University Press in 2007. [1] The encyclopedia was issued in four volumes available in the Oxford Digital Library. The encyclopedia contains more than 950 articles devoted to global maritime history.
Oxford Classical Dictionary. Edited by Simon Hornblower and Antony Spawforth. 3rd rev. ed. Oxford and New York: Oxford University Press, 2003. ISBN 978-0-19-860641-3. Oxford Classical Dictionary. Edited by Simon Hornblower, Antony Spawforth, and Esther Eidinow. 4th ed. Oxford and New York: Oxford University Press, 2012. ISBN 978-0-19-954556-8.
Compact Oxford English Dictionary may refer to: Compact Editions of the Oxford English Dictionary , the full text of the OED photographically reduced to fit in one or two volumes Compact Oxford English Dictionary of Current English , a single-volume general-purpose dictionary
The Free Library has a separate homepage. It is a free reference website that offers full-text versions of classic literary works by hundreds of authors. It is also a news aggregator, offering articles from a large collection of periodicals containing over four million articles dating back to 1984. Newly published articles are added to the site ...
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The Oxford Companion to Food is an encyclopedia about food. It was edited by Alan Davidson and published by Oxford University Press in 1999. It was also issued in softcover under the name The Penguin Companion to Food. The second and third editions were edited by Tom Jaine and published by Oxford in 2006 and 2014.
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