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The Second Crusade
The Second Crusade (1145-49) was an unprecedented attempt to expand the borders of Christianity in the Holy Land, the Baltic, and the Iberian peninsula. This wide-ranging collection offers a series of original interpretations of new and partially explored evidence of the crusade. The essays examine the planning, execution, and consequences of the crusade for Western Europe, the Crusader States of the Holy Land, and the Muslim Near East.
Viator
None
Current Catalog
First multi-year cumulation covers six years: 1965-70.
National Union Catalog
Includes entries for maps and atlases.
Medieval Religion
Constance Hoffman Berman presents an indispensable collection of the most influential and revisionist work to be done on religion in the Middle Ages in the last two decades. Bringing together an authoritative list of scholars from around the world, this book is a comprehensive compilation of the most important work in this field. Medieval Religion provides a valuable service for all those who study the Middle Ages, church history or religion.
Look and Feel
(Prospect Books 1994)
A Companion to the Medieval World
Drawing on the expertise of 26 distinguished scholars, this important volume covers the major issues in the study of medieval Europe, highlighting the significant impact the time period had on cultural forms and institutions central to European identity. Examines changing approaches to the study of medieval Europe, its periodization, and central themes Includes coverage of important questions such as identity and the self, sexuality and gender, emotionality and ethnicity, as well as more traditional topics such as economic and demographic expansion; kingship; and the rise of the West Explores Europe’s understanding of the wider world to place the study of the medieval society in a global context
The Phoenix and the Flame
It is commonly assumed that the Counter-Reformation touched Spain only lightly, affecting the religious institutions but not the ordinary Spaniards. Henry Kamen now challenges this view by providing an intimate look at what life was like in one small but distinctive rural Spanish community from the mid-sixteenth to mid-seventeenth centuries. By examining the Catalan village of Mediona as a microcosm of Spanish society, Kamen shows that in fact the Counter Reformation led to powerful changes in the daily lives, beliefs, and customs of the common people of Catalonia and Spain. Kamen portrays the popular culture of Mediona, studying the shifting habits revealed by its administrative reforms dur...
Al-Andalus
From 711 when they arrived on the Iberian Peninsula until 1492 when scholars contribute a wide-ranging series of essays and catalogue entries which are fully companion to the 373 illustrations (324 in color) of the spectacular art and architecture of the nearly vanished culture. 91/2x121/2 they were expelled by Ferdinand and Isabella, the Muslims were a powerful force in al-Andalus, as they called the Iberian lands they controlled. This awe-inspiring volume, which accompanies a major exhibition presented at the Alhambra in Granada and The Metropolitan Museum of Art in New York, is devoted to the little-known artistic legacy of Islamic Spain, revealing the value of these arts as part of an autonomous culture and also as a presence with deep significance for both Europe and the Islamic world. Twenty-four international Annotation copyrighted by Book News, Inc., Portland, OR
Catalan Cuisine
“A great source of inspiration,” this cookbook is a stunning, mouthwatering homage to the unique, beloved, and healthy cuisine of Catalonia (Alice Waters, chef/owner of Chez Panisse). Once an undiscovered gem among Europe’s culinary traditions, the cuisine of Catalonia, a province of northeast Spain, has become an inspiration to some of the world’s top chefs. Catalan Cuisine is the definitive guide to authentic Catalan cooking—the book that introduced this remarkable cuisine to America, and a volume that is found today in the kitchens of some of Catalonia’s most famous chefs. Using many of the same fresh ingredients as other Mediterranean cuisines—tomato, garlic, olives, beans,...
