Digitale Edition in Österreich. Digital Scholarly Edition in Austria. (eBook, ePUB)

Redaktion: Bleier, Roman; Klug, Helmut W.

• Format: ePub

Produktbeschreibung

Between 2016 and 2020 the federally funded project "KONDE - Kompetenznetzwerk Digitale Edition" created a network of collaboration between Austrian institutions and researchers working on digital scholarly editions. With the present volume the editors provide a space where researchers and editors from Austrian institutions could theorize on their work and present their editing projects. The collection creates a snapshot of the interests and main research areas regarding digital scholarly editing in Austria at the time of the project.

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Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Books on Demand
• Seitenzahl: 248
• Erscheinungstermin: 26. April 2023
• Deutsch, Englisch
• ISBN-13: 9783757898038
• Artikelnr.: 67844086

Autorenporträt

Roman Bleier: Roman Bleier studied History and Religious Studies at the University of Graz, and completed a Ph.D. in Digital Arts and Humanities at Trinity College Dublin with a dissertation on a digital editing of St Patrick's epistles. Since 2016 he worked as postdoctoral researcher on different digital scholarly editing projects at the Centre for Information-Modelling, University of Graz. He is currently working on the Imperial Diet records of 1576 and Peter of Poitiers' Compendium historiae. Helmut W. Klug: Helmut W. Klug is a medievalist and strongly interested in Digital Scholarly Editions as means for making availabe historical sources. He was project assistant in the federally funded infrastructure project Kompetenznetzwerk Digitale Edition (KONDE). He researches culinary history with a focus on the Middle Ages and Early New Times and heads the Austrian team of a French-Austrian cooperation project that aims at providing and analysing German, French and Latin cooking recipe collections (CoReMA).