SCOTLAND Thomas , HAYES Steven (eds.),
Wars, Pestilence and the Surgeon's Blade: The Evolution of British Military Medicine and Surgery during the Nineteenth Century
©Helion and Company
Description: From the Publishers:
Wars in the 19th Century were accompanied by a very heavy loss of life from infectious diseases. Typhus fever, dysentery, malaria, typhoid fever and yellow fever caused many more deaths than wounds inflicted by enemy actions. During the Peninsular War, for example, for every soldier dying of a wound, four succumbed to disease. This book examines sthe development and evolution of surgical practice against this overwhelming risk of death due to disease. It reviews three major conflicts during this time: the Peninsular War, the Crimean War and the Boer War and also considers many minor wars fought by the British Empire in the intervening years, and highlights significant medical and surgical developments during these conflicts.
Place and publisher: Solihull: Helion and Company
Date of publication: 2013
Number of pages: 280
This week’s book(s):
From the publishers:
"Re-create a royal menu at home with Royal Collection Trust's first-ever cookbook. Written by the Royal Chef and the Deputy Master of The Queen's Household, A Royal Cookbook presents four three-course menus adapted from those prepared in the kitchens of Buckingham Palace and served to guests of Her Majesty The Queen. [...] Over 50,000 people are welcomed to Buckingham Palace each year as The Queen's guests at State Banquets, lunches, dinners, receptions and garden parties. For official royal occasions, many dishes are presented on porcelain from the Royal Collection, such as the magnificent Coronation Service, most recently used at the State Banquet for the President of the Republic of Korea in November 2013. One of the most ambitious china services ever produced by an English factory, it was commissioned by William IV from the Rockingham Works and first used at Queen Victoria's Coronation Banquet in 1838.
A Royal Cookbook also tells the story of royal dining through history; from the first recorded serving of 'ice cream' in England at the Garter Banquet for Charles II in 1671 to the thousands of dishes eaten at George IV's extravagant Coronation Banquet, including 160 tureens of soup and 400 jellies and creams."
Place and publisher: London: Royal Collection Trust
Date of publication: 2014
Number of pages: 120
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