Seems you have not registered as a member of localhost.saystem.shop!
You may have to register before you can download all our books and magazines, click the sign up button below to create a free account.
Dangerous Tastes
"Dangerous Tastes offers a fresh perspective on these exotic substances and the roles they have played over the centuries. The author shows how each region became part of a worldwide network of trade - with local consequences ranging from disaster to triumph."--BOOK JACKET.
Empire of Pleasures
An evocative survey of the sensory culture of the Roman Empire, showing how the Romans themselves depicted their food, wine and entertainments in literature and in art.
The Classical Cookbook
Explores the cuisine of the Mediterranean in ancient times from 750 B.C. to A.D. 450.
The Breakfast Book
You’ve heard it from doctors, nutritionists, and your mom: breakfast is the most important meal of the day. It’s also one of the most diverse, varying greatly from family to family and region to region, even while individuals tend to eat the same thing every day. While Americans traditionally like to chow down on eggs, cereal, and doughnuts, the Japanese eat rice and miso soup, and New Zealanders enjoy porridge. But while we know bacon and sausage links belong alongside pancakes and waffles in the early morning hours, we don’t know how breakfast came to be. Taking a multifaceted approach to the story of the morning meal, The Breakfast Book collects narratives of breakfast in an attempt...
Food in the Ancient World from A to Z
Sensual yet pre-eminently functional, food is of intrinsic interest to us all. This exciting new work by a leading authority explores food and related concepts in the Greek and Roman worlds. In entries ranging from a few lines to a couple of pages, Andrew Dalby describes individual foodstuffs (such as catfish, gazelle, peaches and parsley), utensils, ancient writers on food, and a vast range of other topics, drawn from classical literature, history and archaeology, as well as looking at the approaches of modern scholars. Approachable, reliable and fun, this A-to-Z explains and clarifies a subject that crops up in numerous classical sources, from plays to histories and beyond. It also gives references to useful primary and secondary reading. It will be an invaluable companion for students, academics and gastronomes alike.
Language in Danger
Every two weeks a language dies. Of the estimated 5,000 languages spoken worldwide, from Cherokee to Cornish, only half are likely to survive to the end of this century. What does this mean for the human race? Will we eventually become a one-language planet? And does it even matter? Andrew Dalby's powerful study shows why language loss affects us all. He explores how languages become extinct: through political power, in the case of Latin engulfing the Ancient Mediterranean; through brute force, such as that used against the Native Americans and Australians; and through economics - as the phenomenal rise of English as the language of business and mass communications shows. This linguistic globalisation means a loss not just of cultural identity and diversity, but also of the unique world-view and acquired local knowledge enshrined in the way we speak. The consequences, Dalby argues, will be devastating - not just for language, but for the future of humankind itself.
Cheese
Take a slice of bread. It’s perfectly okay in and of itself. Maybe it has a nice, crisp crust or the scent of sourdough. But really, it’s kind of boring. Now melt some cheese on it—a sharp Vermont cheddar or a flavorful Swiss Gruyere. Mmm, delicious. Cheese—it’s the staple food, the accessory that makes everything better, from the hamburger to the ordinary sandwich to a bowl of macaroni. Despite its many uses and variations, there has never before been a global history of cheese, but here at last is a succinct, authoritative account, revealing how cheese was invented and where, when, and even why. In bite-sized chapters well-known food historian Andrew Dalby tells the true and savo...
Gifts of the Gods
What do we think about when we think about Greek food? For many, it is the meze and the traditional plates of a Greek island taverna at the height of summer. In Gifts of the Gods, Andrew and Rachel Dalby take us into and beyond the taverna in our minds to offer us a unique and comprehensive history of the foods of Greece. Greek food is brimming with thousands of years of history, lore, and culture. The country has one of the most varied landscapes of Europe, where steep mountains, low-lying plains, rocky islands, and crystal-blue seas jostle one another and produce food and wine of immense quality and distinctive taste. The book discusses how the land was settled, what was grown in different...
Rediscovering Homer
A literary portrait of the epic songwriter and poet traces the historical origins of the Odyssey and the Iliad, describing the culture that shaped their first-generation audiences while exploring theories about how both poems were written by a single, female poet. Reprint.
Siren Feasts
Cheese, wine, honey and olive oil - four of Greece's best known contributions to culinary culture - were already well known four thousand years ago. Remains of honeycombs and of cheeses have been found under the volcanic ash of the Santorini eruption of 1627 BC. Over the millennia, Greek food diversified and absorbed neighbouring traditions, yet retained its own distinctive character. In Siren Feasts, Andrew Dalby provides the first serious social history of Greek food. He begins with the tunny fishers of the neolithic age, and traces the story through the repertoire of classical Greece, the reputations of Lydia for luxury and of Sicily and South Italy for sybaritism, to the Imperial synthes...
