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Bookkeeping is the recording of financial transactions, and is part of the process of accounting in business and other organizations. [ 1 ] It involves preparing source documents for all transactions, operations, and other events of a business. Transactions include purchases, sales, receipts and payments by an individual person, organization or ...
Meiji period, 1914. The history of accounting or accountancy can be traced to ancient civilizations. [1][2][3] The early development of accounting dates to ancient Mesopotamia, and is closely related to developments in writing, counting and money [1][4][5] and early auditing systems by the ancient Egyptians and Babylonians. [2]
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.
The history of the book became an acknowledged academic discipline in the latter half of the 20th century. It was fostered by William Ivins Jr.'s Prints and Visual Communication (1953) and Henri-Jean Martin and Lucien Febvre's L'apparition du livre (The Coming of the Book: The Impact of Printing, 1450–1800) in 1958 as well as Marshall McLuhan's Gutenberg Galaxy: The Making of Typographic Man ...
Agriculture began independently in different parts of the globe, and included a diverse range of taxa. At least eleven separate regions of the Old and New World were involved as independent centers of origin. The development of agriculture about 12,000 years ago changed the way humans lived.
Accounts clerk. v. t. e. Double-entry bookkeeping, also known as double-entry accounting, is a method of bookkeeping that relies on a two-sided accounting entry to maintain financial information. Every entry to an account requires a corresponding and opposite entry to a different account. The double-entry system has two equal and corresponding ...
Before the 1906 Pure Food and Drug Act, most food oversight was mandated to state laws, which were enacted during the colonial days and served mainly trade interests. [1] They set standards of weight, and "provided for inspections of exports like salt meats, fish and flour". [1] In 1848, the first national law concerned with regulating food ...
Joseph Favre (pronounced [ʒosɛf favʁ]; 17 February 1849 – 17 February 1903) was a famously skilled Swiss chef who worked in Switzerland, France, Germany, and England.. Although he initially only received primary education because of his humble origins, as an adult he attended science and nutrition classes at the University of Geneva, and would eventually publish his four-volume ...