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Contrasts of the Nordic Bronze Age
This innovative volume draws on a range of materials and places to explore the disparate facets of Bronze Age society across the Nordic region through the key themes of time and trajectory, rituals and everyday life, and encounters and identities. The Bronze Age in Northern Europe was a place of diversity and contrast, an era that saw movements and changes not just of peoples, but of cultures, beliefs, and socio-political systems, and that led to the forging of ontological ideas materialized in landscapes, bodies, and technologies. Drawing on a range of materials and places, the innovative contributions gathered here in this volume explore the disparate facets of Bronze Age society across th...
Material Knowledges, Thermodynamic Spaces and the Moloko Sequence of the Late Iron Age (AD 1300-1840) in Southern Africa
Cambridge Monographs in African Archaeology 80 Series Editors: Laurence Smith and Timothy Insoll
Materialities of Passing
‘Passing’ is a common euphemism for the death of a person, as he or she is said to ‘pass away’ or ‘pass on’. This open-ended saying has at its heart a notion of transformation from one state to another, which in turn grants the possibility of grasping or approximating the passage of time and the materiality of death and decay. This book begins with the idea that since all material things - whether animals, human beings, objects or buildings - undergo some form of passing, then the specific transformation in these passages and the materiality actively given to it can offer us a grasp of otherwise precarious temporalities. It examines how human beings strive to relate to the tempor...
The Reception of James Joyce in Europe
A major scholarly collection of international research on the reception of James Joyce in Europe
The Story of Milk
The Story of Milk is a detailed and illustrated work by Johan Ditlev, a Royal Danish Agricultural College graduate. Precise and meticulous, this covers everything you could need to know about making your own cheese. The book is broken into five main chapters and examines everything from feeding and milking cows to testing the milk, enzymes, and acidity to different types of cheese, forming and using cheese in cooking.
History of Chicago
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