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Les Recettes Et Les Dépenses De L'abbaye De Troarn En 1596-1597
Paperback
AccountingMedieval & Renaissance HistoryFrench History
ISBN13: 9781246025682
Publisher: Nabu Press
Published: Sep 19 2011
Pages: 82
Weight: 0.28
Height: 0.17 Width: 6.14 Depth: 9.21
Language: French
Les Recettes Et Les Dépenses De L'abbaye De Troarn En 1596-1597, by René Frédéric Norbert Sauvage, offers a detailed look into the financial records of Troarn Abbey during the late 16th century. This historical work provides a transcription and analysis of the abbey's receipts and expenditures, shedding light on the economic activities and administrative practices of a monastic institution in France during this period.
Researchers and historians interested in medieval and early modern economic history, as well as those studying monastic life in France, will find this book a valuable resource. It offers primary source material that illuminates the day-to-day financial operations of an important religious institution, offering insight into the economic landscape of the era.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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