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Richard Pynson
PAPERS DELIVERED at SHARP CONFERENCES to DATE (Alphabetically by Author; Includes Meeting Year)
For Al Them That Delight in Cookery”: the Production and Use of Cookery Books in England, 1300–1600
© Copyright 2012 Lindsay Rose Russell
Images of the Courtier in Elizabethan England
From 'Diary of a Wimpy Kid' to 'Diario Di Una Schiappa': a Case Study In
Body and Soul
Mistress Margery
The Transactional Origins of Authors' Copyright
The Problem with Congress and Copyright Law: Forgetting the Past and Ignoring the Public Interest, 44 Santa Clara L
Bibliography
Chaucerian Works in the English Renaissance: Editions and Imitations
Practices and Performances of Queenship: Catherine of Aragon and Margaret Tudor, 1503-1533
Dallon 44Santaclaralrev365.Pdf (5.331Mb)
A Guide to the Exhibition in the King's Library Illustrating the History Of
PAPERS DELIVERED at SHARP CONFERENCES to DATE (Alphabetically by Author; Includes Meeting Year)
Cultural Mobility and Medieval Media
English Cookery Books to the Year 1850
Richard Pynson and Wynkyn De Worde, 1490-1530 Alana Cruikshank
Top View
Images of the Courtier in Elizabethan England
Wynkyn De Worde and Richard Pynson, and Include Biographical and Bibliographical Surveys, As Well As Case Studies of Each Printer‘S Liturgical Printing
Meat and Status. an Historical Look at Meat in the English Diet
Sean Gordon Lewis Reconstructing Early Readings of Chaucer's Works
Poetry and Class Sandie Byrne Poetry and Class Sandie Byrne Poetry and Class Sandie Byrne University of Oxford Oxford, Oxfordshire, UK
Literature of Folklore, a Guide to Series 1 Proquest
The Love Affairs of a Bibliomaniac 1
SFRA Newsletter
Catalogue Lxxix
The Literary Development of the Reynard Story in England
The Golden Speech: a Look at the Legacy of the Last Speech by Queen Elizabeth I to Parliament Elizabeth F
Early Modern Editors and the Value of Middle English Literature By
History of Sevenoaks
Christian Windows Are Solid and Human, Made of Heavy Lead, of Hearty and Characteristic Colours; but Behind Them Is the Light.” —G.K
English Cookery Books