Free Ebook What People Wore When: A Complete Illustrated History of Costume from Ancient Times to the Nineteenth Century for Every Level of Society, by Melissa Leventon

Desember 26, 2011

Free Ebook What People Wore When: A Complete Illustrated History of Costume from Ancient Times to the Nineteenth Century for Every Level of Society, by Melissa Leventon

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What People Wore When: A Complete Illustrated History of Costume from Ancient Times to the Nineteenth Century for Every Level of Society, by Melissa Leventon

What People Wore When: A Complete Illustrated History of Costume from Ancient Times to the Nineteenth Century for Every Level of Society, by Melissa Leventon


What People Wore When: A Complete Illustrated History of Costume from Ancient Times to the Nineteenth Century for Every Level of Society, by Melissa Leventon


Free Ebook What People Wore When: A Complete Illustrated History of Costume from Ancient Times to the Nineteenth Century for Every Level of Society, by Melissa Leventon

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What People Wore When: A Complete Illustrated History of Costume from Ancient Times to the Nineteenth Century for Every Level of Society, by Melissa Leventon

From School Library Journal

Adult/High School—This attractive book will appeal to teens looking for quick answers for a last-minute assignment, and it will also be of interest to budding fashionistas and social historians. Leventon has combined current research on costume and dress through the ages with the detailed beauty of the work of two 19th-century illustrators, Auguste Racinet and Friedrich Hottenroth, to provide a historical and thematic examination of fashion and dress that is both comprehensive and readable. The volume works first and foremost as a reference book, and it is full of informative sidebars and copious cross-references. But it is worth browsing through because it is also full of gorgeous color pictures as well as silhouettes that show the changing shape of clothing and style through time. There is a lot of attention to detail, both visually and textually. The result is an exhaustive, entertaining tome that will be put to good use in reference departments and circulating collections alike.—Caitlin Fralick, Ottawa Public Library, ON Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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From Booklist

What People Wore When combines the studies of two classic nineteenth-century illustrators, Auguste Racinet and Friedrich Hottenroth. According to the book’s introduction, their work is presented first by era and then by subject, so that illustrators, historians, and students can choose to follow the path of fashion through the centuries or study in detail the contrasting styles of individual clothing and accessories. However, because the various drawings and illustrations are not attributed, the volume misses the chance to compare the works of these two famous costume historians. In the first section of the book, “The Grammar of Costume,” drawings portray the changing trends of fashion worldwide from ancient times to the mid–nineteenth century. The second part, “The Elements of Costume,” surveys types of clothing and accessories, for example, “Women’s Dress, 1300–1600” and “Regional Headwear.” In both sections, cross-references and navigation bars draw attention to recurring motifs. A glossary defines most, but not all, of the terms that are italicized in the text, which was written by leading experts in the field of costume history. Detailed annotations of the drawings and illustrations, along with the glossary and index, provide an interesting study of the vocabulary of style through the ages. A couple of other books that do a good job of covering this broad span of the history of costume include Douglas W. Gorsline’s What People Wore: A Visual History from Ancient Times to Twentieth-Century America (1952) and Bronwyn Cosgrave’s The Complete History of Costume & Fashion: From Egypt to the Present Day (2000). This book is recommended for most libraries and will be a welcome addition to the holdings of public, school, and academic libraries. --Diana Shonrock

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Product details

Flexibound: 352 pages

Publisher: St. Martin's Griffin (July 8, 2008)

Language: English

ISBN-10: 0312383215

ISBN-13: 978-0312383213

Product Dimensions:

8 x 1.2 x 9.2 inches

Shipping Weight: 3 pounds

Average Customer Review:

4.3 out of 5 stars

50 customer reviews

Amazon Best Sellers Rank:

#256,867 in Books (See Top 100 in Books)

Although not every article of clothing is described in every picture, the descriptions provided are an excellent reference point. The detailed descriptions cover headgear, hairstyles, accessories, and footwear. Would recommend this over "Pictorial Encyclopedia of Historic Costume" and "The Historical Encyclopedia of Costumes."

I purchased this book to use as a reference for making historical costumes for doll figures, and it is well worth the price I paid. The book follows a simple chronological progression of years with every two pages showing a new series of beautiful illustrations in color depicting either men's or women's clothing from the time period being discussed. The historical descriptions are concise, and each illustration is labeled with regional terms and titles that can easily be looked up on the internet or in other reference books if more research is needed. Everyday clothes, costumes, or regalia from Europe, Africa, the Far East, the Middle East, and North America are well represented. The only thing missing from this book is the native and national dress of Central and South America, and Australia and New Zealand areas. In spite of this lack, this is the best book on clothing and costuming I have ever used.

This was a very fascinating book. If you are interested in costuming before the 19th century, this book gives detailed information about clothes, hair, and accessories of Americans, Europeans, etc It even shows how the people wore each layer which would be helpful. Unfortunately for me, though, I was looking for 1800's, which is the 19th Century, so the book cut off right before the era I was looking for. That was my error. I'm sure if it continued through the 19th Century, it would have been what I was looking for.

All of the pages have color illustrations, great descriptions and the way it is written makes it easy to read, even to those with no previous fashion background. It is organized by year and geographic areas. It does lack a bit of the cultural background behind the development in each style/fashion. Great book overall and it is even used as a text book for Fashion History classes, including in Art Institute. Mostly basics.

Not only does it have great renderings and references. It has historical background as to what the trends were at any given period. Hair, shoes, accessories and fabric trends are all included with each time period. A great addition for the costume designer and builder to assist with period accuracy.

I haven't finished this book yet but I have read so far it is really, anyone who is into fashion or costume design should definitely read this book. Only thing I wish that this book had is the under garments, you have to buy a completely different book if you want to learn about the under garments.

I like to use this as a reference when I sew costumes. I like visual aids.

Granddaughter loves the book.

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What People Wore When: A Complete Illustrated History of Costume from Ancient Times to the Nineteenth Century for Every Level of Society, by Melissa Leventon PDF

What People Wore When: A Complete Illustrated History of Costume from Ancient Times to the Nineteenth Century for Every Level of Society, by Melissa Leventon PDF
What People Wore When: A Complete Illustrated History of Costume from Ancient Times to the Nineteenth Century for Every Level of Society, by Melissa Leventon PDF

PDF Download , by Martha Holmberg

Desember 12, 2011

PDF Download , by Martha Holmberg

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, by Martha Holmberg

, by Martha Holmberg


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PDF Download , by Martha Holmberg

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, by Martha Holmberg

Product details

File Size: 74589 KB

Print Length: 384 pages

Publisher: Artisan (May 2, 2017)

Publication Date: May 2, 2017

Sold by: Amazon Digital Services LLC

Language: English

ASIN: B01L83TSVE

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Amazon Best Sellers Rank:

#12,172 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

If you are into vegetables, if this title has piqued your interest, (and obviously it has since you are reading the reviews on this product page), then "Six Seasons, a New Way with Vegetables" is a book you must seriously consider.Whether you have your own vegetable gardens or get a weekly CSA box or patronize a thriving farmers' market, you owe it to yourself to pick up a copy of this book. If you would rather eat veggies than meat, you have to have it. I haven't seen such an exciting and creative vegetable-themed cookbook in a long time. Besides dealing with the vegetables themselves, Joshua McFadden has loaded this book with wonderful vinaigrettes, sauces, and butters. He makes valuable and experienced recommendations of his favorite flavor enhancers, too.I am so enamored of this book that it sits on the edge of my ottoman where I prop my feet up, and I re-read some part of it daily: It is that time of the year when veggies really come into their own--exciting and varied and so obviously fresh--that I can't get enough of them. It is so, so satisfying and rewarding to have so many terrific recipes to refer to for the vegetables and herbs and greens that I have at hand, in hand. We do get a CSA half-bushel box each Wednesday, and I always have an assortment of fresh vegetables in our refrigerator bins, with overflow in a cooler on our porch. I also have a thriving herb garden, and a small raised garden of leafy greens. Plus my tomatoes are ripening, and sweet corn is ready in my area. (The corn recipes in this book are great!) So, this cookbook is right up my alley, and it came available at the perfect time.And, get this: He encourages us to eat our green salads with our hands. Tried it and loved it and will continue to eat salads with my fingers from here on out.He does an excellent job of training the reader to season properly. He salts, peppers, and dashes vinegars on his fresh greens, then tastes and adjusts. Then he adds olive oil for richness and mellowness. The technique works well for me.McFadden has a technique that I find invaluable: Dry-grill veggies. After many years of trying, I had finally discontinued grilling vegetables. Period. Didn't like the taste of most veggies on the grill. McFadden claims that off-flavor is the oil in the marinade or simply the oil that one uses to "grease" whatever vegetables get put on the grill. Solution? Don't oil them, put them on the grill without adornment, and dress them after you take them off the grate. Simply amazing how well this technique works.He also is a fan of refrigerator pickles. I am too, and I am always searching for and buying cookbooks that contain new ideas for frig pickles. There are two charts for frig pickles--listing vegetables along with appropriate seasonings to go into a basic brine. There is a longer list of vegetables that go into a cold brine, a short list suited for a hot brine.I like that he incorporated grains into his veggie dishes, too.And the idea of six seasons? It’s about time we acknowledge them. Those of us who garden vegetables know in the back of our minds that there are many differences between early and late summer. Those of us down South, (I grow in south-central Texas), can even call out Early Spring and Late Spring, and Early Fall and Late Fall, rather than the three Summer seasons that are called out in this book. But it is good to acknowledge them all: For me, acknowledgement spurs me to plant earlier and more.Recipes in this book are arranged by season, then alphabetically by main vegetable. There are line drawings in addition to full-color photos of the veggies themselves, how-to photos and finished dishes. The pages are a nice, heavy stock, and the books is a hardback.My favorite recipe at this point is a fairly simple one: Grilled Carrots, Steak, and Red Onion with Spicy Fish-Sauce Sauce. I could make it all grilling season long. And I don't need the steak. And I can make it with summer squash, too, but the carrots and onions is a must. And the Spicy Fish-Sauce Sauce comes together in a few minutes of prep work. (I use Red Boat fish sauce as McFadden recommends).The sliced Hakurei turnips with herbs, yogurt and poppy seeds is almost too awesome looking to eat--but we did, and can't wait until those turnips come back into season.How much do I love this book? I am a reviewer of cookbooks. It's one of my hobbies. And I first received this one as a temporary download from the publisher. I worked with the recipes for quite a while before this book was published a few weeks ago. But, as you can see from the "Verified Purchase" tag at the top of this review, I had to have my own copy. And, now that it is in my hot hands, I can say that it's even better than it was in its preliminary form.

I was introduced to Joshua McFadden's recipes for Ava Gene's in Bon Appetit, who rated Ava Gene's one of the five best restaurants in the United States in 2013.Google Recipes from Ava Gene's Restaurant and make them yourself. Fantastic. I make the Carrot and Beet Slaw with Pistachios and Raisins and Celery Salad with Dates, Almonds, and Parmesan the most (and I don't even like celery much, usually), but they're all good, and they made such an impression on me that I've twice driven from California to Portland to dine in the restaurant.Once you start following Joshua McFadden's recipes it will change the way you think about flavor combinations and textures, and in time you will become more inventive yourself.I waited for this book to be released for YEARS after it was announced, and I wasn't disappointed (even if the cover is pretty boring visually).I highly recommend it without reservation. It will get you eating more vegetables, make you a better cook, and change the way you think about cooking and what takes a dish from simply good to memorably good.UPDATE:After eating more "vegetable forward" (finding ways to add more vegetables, and different kinds, and to INCREASE the amount of vegetables on my plate), largely using this book, I dropped from being fully diabetic back to pre-diabetic levels on my A1C tests. I also find myself craving huge salads. Even just the addition of soaking raisins in vinegar with some garlic for a half hour, then putting the raisins in the salad and using the vinegar to make a vinaigrette (mixed with creme fraiche sometimes), I find I'm hitting the sweet and chewy combination for satisfying meals. If you like a spicy counter note (as demonstrated in many of the recipes here) that's easy to do too. You'll find you're coming up with your own recipes just from absorbing how it's done here. My favorite this fall is thinly sliced fennel or Napa cabbage mixed with soaked raisins and julienned strips of Fuji apples, salt, pepper, toasted walnuts (chopped), and vinaigrette stirred up with creme fraiche (or mayonnaise, if you prefer).

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Download Ebook Taste and See: Discovering God among Butchers, Bakers, and Fresh Food Makers, by Margaret Feinberg

Desember 09, 2011

Download Ebook Taste and See: Discovering God among Butchers, Bakers, and Fresh Food Makers, by Margaret Feinberg

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Taste and See: Discovering God among Butchers, Bakers, and Fresh Food Makers, by Margaret Feinberg

Taste and See: Discovering God among Butchers, Bakers, and Fresh Food Makers, by Margaret Feinberg


Taste and See: Discovering God among Butchers, Bakers, and Fresh Food Makers, by Margaret Feinberg


Download Ebook Taste and See: Discovering God among Butchers, Bakers, and Fresh Food Makers, by Margaret Feinberg

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Taste and See: Discovering God among Butchers, Bakers, and Fresh Food Makers, by Margaret Feinberg

Review

Margaret Feinberg's appetite for the feast of His gracemakes you hunger for more of a fulfilling life. Read and taste the richest foodfor the soul! --Ann Voskamp, Author of NY Times bestsellersMargaret takes us on a wonderful, witty adventure to explore the world of food and the Bible. You'll literally travel the globe dining on incredible meals with mesmerizing people, excavating rich spiritual insights, and laughing at the hilarious stories. Make sure you take this journey! Dave Ferguson, Lead Pastor of Community Christian Church, author of Hero MakerMargaret is a storyteller who never ceases to see the beauty of the world around us. If you love God, good food, and life around the table, this book will take you on an unforgettable culinary journey through the Bible. -- Jennie Allen, Founder of IF: GatheringThis is the most delicious book you'll read this year! -- Lisa Harper, Speaker and author of TheSacrament of HappyEvery Christian I know is looking for what this book provides--HOPE. This book is just like Margaret! Intensely personal, deeply moving, spiritually challenging and a joy to be around. Taste and See is a spiritual goldmine. --Ray Johnston, Lead pastor of Bayside Family of Churches and Thrive Conferences

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About the Author

Margaret Feinberg, one of America’s most beloved Bible teachers, speaks at churches and leading conferences including Catalyst, Thrive, and Women of Joy. Her books, including Wonderstruck, Fight Back With Joy, and Scouting the Divine and their corresponding Bible studies, have sold more than one million copies and received critical acclaim and national media coverage from CNN, Associated Press, USA Today, Los Angeles Times, Washington Post, and more. She was named one of fifty women most shaping culture and the church today by Christianity Today. Margaret savors life with Leif, a pastor in Park City, Utah, and their superpup, Hershey. Website: https://margaretfeinberg.com/

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Product details

Paperback: 208 pages

Publisher: Zondervan (January 22, 2019)

Language: English

ISBN-10: 0310354862

ISBN-13: 978-0310354864

Product Dimensions:

5.5 x 0.6 x 8.4 inches

Shipping Weight: 6.7 ounces (View shipping rates and policies)

Average Customer Review:

5.0 out of 5 stars

102 customer reviews

Amazon Best Sellers Rank:

#2,698 in Books (See Top 100 in Books)

I "met" Margaret Feinberg several years ago when I first read her book FIGHT BACK WITH JOY. I have been in love with her and everything about her ever since. I was honored beyond words when I received an email asking if I wanted to be part of the book launch team for her new book TASTE AND SEE, so I certainly jumped at the opportunity to read the first three chapters before the book's 2019 release date!!And I am not in the least bit disappointed, of course. Margaret has discovered another wonderful way of looking at the Word of God that I simply had never even considered: via food. And it IS powerful. As I'm reading the words on the page, it seems such a simplistic concept. I want to hit my forehead and say, "How did we not know all this already?!" But at the same time, it's so wonderful that it's one of my favorite Bible teachers who is teaching this study. I can't wait for the whole book and Bible study to be released so my ladies and I can delve into it thoroughly.TASTE AND SEE is another example of the truth that God's Word is alive--that God is still revealing Truth to His children through the Holy Spirit. We will always be learning more about Him. If you think that Bible teachers of old have learned and taught all there is to know about God and the Word of God, then you don't understand the LIVING Word of God.Reading even these three chapters not only has taught me so much in just three chapters and gotten me excited for the rest of the book, but it also has gotten me super excited for when I begin re-reading my Bible again for 2019!!!I hope you'll pre-order TASTE AND SEE and see what Margaret is talking about in her amazing new study! Thank you, Margaret!

I've been looking forward to this book ever since I finished Scouting the Divine (hoping it would be written before it was ever a thing). I have been so fortunate to be on this launch team where I received the first 3 chapters. Those chapters literally left my mouth watering. The fruit so close and so far.My ordered copy arrived yesterday afternoon and I finished it this morning!In Taste and See, Discovering God Among Butchers, Bakers and Fresh Food Makers, Feinburg has again brought the Bible to life. She has investigated and discovered a fresh insight to the Word. Staying true to Scripture, she has looked to biblical references for several common foods and professions and given new perspective that has been lost from modern context. Feinberg's writing is down to earth, knowledgeable, and full of love for God.Now I'm looking forward to prepping (and eating!) the included recipes, as well as inviting friends to join in.I highly recommend readingTaste and See. Your perspective on food and the Bible will be better for it.

Taste and See by Margaret Feinberg merges Food, Friends and Bible Study. Recipes are even included! For a Christian, I just don't see how it gets much better than this.Each chapter in Taste and See is a culinary adventure with a different location featured. The author shares her adventures as she mixes food and God together and comes up with a recipe for the reader learning and growing through each chapter. At the end of each chapter, Feinberg offers an activity to do with family and/or friends around the table. There are also several recipes that look truly delicious. I especially like that the Bible is set in the Mediterranean area so these recipes are all a part of the Mediterranean diet that I choose to do each day for my health. There are recipes for baked halibut, lamb lollipops, sour dough starter and bread, roasted figs and Brussels sprouts, and gluten free dark chocolate cookies. In the back of Taste and See, there is a list of all of the recipes for easy reference. I confess that I haven't tried one yet, but I picked out several that I want to try. The recipes look easy to follow in the way they are written.I especially like how conversational and down-to-earth Feinberg is in Taste and See. It was both interesting and fun to read. There are also fun pictures of Feinberg as she went to each of the places mentioned in the book to do her research. It isn't hard to visualize her making the travels or cooking with her husband. There are also side bars with extra tidbits of interesting information and simple activities to do to put faith in action. I think this would be such a fun book to do in a small group or with a group of foodie friends. I truly enjoyed the whole book.

I feel so very privileged to have been one of the first to review the first three chapters of Margaret Feinberg’s literary morsel, Taste and See: Discovering God among Butchers, Bakers and Fresh Food Makers. In true Margaret fashion we are immediately swept into a world of vibrant images as she paints word pictures for us connecting the food we put in our bellies and the food we create from God. The bond between reclining at the table for physical sustenance and supping at God’s table with His Word as the food we need to feed our spirometer.Who knew that learning about figs would awaken anticipation and create expectancy regarding where God is at work in our lives. When I read, “Whenever Jesus says, “Look at the fig tree,” he is challenging our notions of attentiveness and expectations.”, I was immediately on alert to begin noting those little things that grab my attention that cry “new, ready, ripe” in my life.And then there are the amazing recipes!I’m so excited to finish reading this book now that it is in my hands!!

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