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The Tradition of Goose-Eating in Medieval and Early Modern England

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Kuropatnicki A. K.
Studia Historyczne
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2017
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vol. 60
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issue 2 (238)
57-72
PL
Although geese had been known in Britain for a long time, they were not among the most commonly prepared dishes. An analysis of the early cookery books that were published up to the seventeenth century leads to the conclusion that goose was not a common meat recommended for cooking. The paper presents a selection of goose recipes from various periods.
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Przepisy o stosowaniu przepisów

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Patryas W.
Ruch Prawniczy, Ekonomiczny i Socjologiczny
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2022
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vol. 84
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issue 1
9-22
EN
The aim of this article is to elucidate the presence of prescriptions on the application of prescriptions in legal texts. Such explanation is structural in nature, rather than nomological-deductive. A typical prescription pertaining to application consists of three parts. Firstly, it fixes applied prescription. Next, it has the phrase 'applies' as a pivotal fragment. At the end it determines the area of application. However, occasionally some parts of prescriptions on the application of prescriptions are eliminated or arranged in another manner. In some legal texts several prescriptions on the application of prescriptions are joined in one collective prescription of this sort. Prescriptions on the application of prescriptions are the result of the fragmentation of norms.
PL
Celem artykułu jest wyjaśnienia obecności przepisów o stosowaniu przepisów w aktach prawnych. Takie wyjaśnienie ma charakter strukturalny i nie jest wyjaśnieniem nomologiczno-dedukcyjnym. Typowy przepis o stosowaniu przepisu składa się z trzech części. Najpierw wskazuje on stosowany przepis. Następnie zawiera zwrot „stosuje się” odgrywający kluczową rolę. Na końcu wyznacza on obszar zastosowania. Lecz czasami pewne części przepisów o stosowaniu przepisów są usuwane lub ustawiane w odmiennej kolejności. W niektórych aktach prawnych szereg przepisów o stosowaniu przepisów łączy się w zbiorcze przepisy tego rodzaju. Przepisy o stosowaniu przepisów są efektem rozdrabniania norm.
3
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O niedomówieniach i nadinterpretacjach, czyli dziedzictwo kulinarne Śląska w kontekście Listy produktów tradycyjnych

80%
Przymuszała L., Świtała-Trybek D.
Studia Etnologiczne i Antropologiczne
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2018
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vol. 18
125-144
PL
The issue in question is the culinary heritage of Silesia, represented in the List of traditional products of the Ministry of Agriculture and Rural Development (created in 2004). Basing on the example of wodzionka and other soups made of water and bread, the authors bring emphasis to some important issues associated with the description of selected traditional foods and kitchen products that lead to understatements and overinterpretations. The article proposes also a new definition of traditional dish, which takes into account two elements of a recipe (fixed and variable).
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