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The Silent God
Like the biblical Job, many people suffer under the silence of God. This book shows that it is enlightening to retrace the origins of the concept of divine speech and silence in the ancient Near East and Greece.
Cooks & Other People
None
Look and Feel
(Prospect Books 1994)
Milk-- Beyond the Dairy
This is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world.
The Meal
This volume of papers presented at the Oxford Symposium on Food and Cookery follows the pattern of previous collections. The Symposium entitled Food and Memory was held in September 2000 at St Antony's College, Oxford uner the joint chairmaship of Alan Davidson and Theodore Zeldin.
Women in Ugarit and Israel
In this volume the presupposition is investigated whether women in a polytheistic society had a better position than women in a monotheistic society. To this end the social and religious position of women in Ugarit according to its literary texts is compared to that of women in Israel according to the Hebrew Bible, while the wider context of the ancient Near East is also taken into consideration. After an overview of feminist biblical exegesis, the book discusses the roles of women in the family and in society. It also provides an analysis of the roles of women as religious specialists and as worshippers. Finally, the data on the position of women in the literary texts is compared to that in non-literary texts.
Biscuits and Cookies
What’s your favorite cookie (or biscuit, for any British baking show buffs)? Chocolate chip, ginger spice, or Oreo? Oatmeal-and-raisin, black-and-white, digestive, or florentine? Or do you just prefer the dough? Our choice biscuits and cookies are as diverse as the myriad forms and flavors these chewy treats take, and well they should be. These baked delights have a history as rich as their taste: evidence of biscuit-making dates back to around 4000 BC. In Biscuits and Cookies, Anastasia Edwards explores the delectable past of these versatile snacks, from their earliest beginnings through Middle Eastern baking techniques, to cookies of Northern Europe in the Middle Ages, and on into the New World. From German lebkuchen to the animal cracker (more than half a billion of which are produced each year in the United States alone), from brownies and sugar cookies in the United States to shortbread and buttery tea biscuits in the United Kingdom, to Anzac and Girl-Guide biscuits in New Zealand and Australia, this book is crammed with biscuit and cookie facts, stories, images, and recipes from around the world and across time. And there’s no need to steal from the cookie jar.
Fish
The subject of the discussions was not just fish but the diet of fishermen, and any foodstuff from the sea.
Food and the Memory
This is the eighteenth volume, 2001, of the series of papers and submissions to the Oxford Symposium on Food & Cookery.
Oxford Symposium on Food & Cookery, 1989
A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.
