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Beowulf and Other Old English Poems
Unique and beautiful, Beowulf brings to life a society of violence and honor, fierce warriors and bloody battles, deadly monsters and famous swords. Written by an unknown poet in about the eighth century, this masterpiece of Anglo-Saxton literature transforms legends, myth, history, and ancient songs into the richly colored tale of the hero Beowulf, the loathsome man-eater Grendel, his vengeful water-hag mother, and a treasure-hoarding dragon. The earliest surviving epic poem in any modern European language. Beowulf is a stirring portrait of a heroic world–somber, vast, and magnificent.
The Fictions of John Fowles
This incisive and skillfully articulated study explores the complex power relationships in John Fowles's fictions, particularly his handling of the pivotal subjects of art and sex. Chapters on The Collector, The Magus, The French Lieutenant's Woman, and The Ebony Tower are included, and a final chapter discusses Daniel Martin, Mantissa, and A Maggot.
Curye on Inglysch
This unique collection of recipes, or menus as they include not only how to make a dish but also how and when to serve it, has been compiled from more than twenty medieval manuscripts. The recipes date from the fourteenth century and are the earliest such examples in English. Interestingly, it appears that many of these recipes, found only on the menus of the upper classes, remained virtually unchanged until the sixteenth century. The menus include the all-important order of serving, that strict etiquette that ruled medieval mealtimes, and which meant that most members of a household were only entitled to the first course and that the more delicate dishes were served only to the higher ranks...
Pleyn Delit
This is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of foods, from appetizers and soups, to desserts and spice wine. They come largely from English and French manuscripts, but some recipes are from sources in Arabia, Catalonia and Italy. The recipes will appeal to cordon-bleus and less experienced cooks, ...
Libellus de Arte Coquinaria
One of the oldest known collections of European culinary recipes in a vernacular language is extant in four slightly different versions in Old Danish, Icelandic, and Low German. The manuscripts of 35 recipes dates not later than the end of the 13th century, but clearly goes back to an original perhaps as early as the 12th. Each of the four is prese
The Viandier of Taillevent
This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the Viandier exercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In addition, selected recipes have been adapted for modern use and arranged in a menu for six people.
The Best in Children's Books
Reviews 1,400 books for children chosen as the best published during the years 1966-1972.
Cooks & Other People
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Regional Cuisines of Medieval Europe
Expert food historians provide detailed histories of the creation and development of particular delicacies in six regions of medieval Europe-Britain, France, Italy, Sicily, Spain, and the Low Countries.
