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Communion of Churches and Petrine Ministry
The Roman Catholic papacy has long been a thorny issue dividing the ecumenical church. In this book several outstanding Lutheran and Catholic theologians, known collectively as the Group of Farfa Sabina, present the results of their five-year dialogue, showing how the papal (Petrine) ministry might actually serve to unify the worldwide communion of churches. Offering biblical, historical, and canonical analyses of key Vatican texts, this volume opens up paths to new and surprising Lutheran-Catholic convergences. The volume as a whole reflects the mutual commitment of Farfa Sabina members to shaping declarations of intent into effective realities.
Corpus Cultus Iovis Dolicheni (CCID)
Preliminary material -- SYRIA, MESOPOTAMIA, ASIA MINOR -- GRAECIA, MACEDONIA, THRACIA -- MOESIA INFERIOR -- MOESIA SUPERIOR -- DALMATIA -- DACIA -- PANNONIA INFERIOR -- PANNONIA SUPERIOR -- NORICUM -- ROM -- ITALIA -- RAETIA -- GERMANIA SUPERIOR -- GERMANIA INFERIOR -- BRITANNIA -- GALLIA -- HISPANIA -- AFRICA -- ADDENDA -- KONKORDANZEN -- INDICES -- TAFELVERZEICHNIS -- TAFELN I-CXXXIII.
Lexicon Medicum
None
A Story of Carnival
None
Drawn to See
In this meditation/how-to guide on drawing as an ethnographic method, Andrew Causey offers insights, inspiration, practical techniques, and encouragement for social scientists interested in exploring drawing as a way of translating what they "see" during their research.
Colloquial Slovene
"Colloquial Slovene" is easy to use and completely up-to-date. Specially written by an experienced teacher for self-study or class use, the course offers you a step-by-step approach to written and spoken Slovene. "This paperback in the Colloquial Language" "Learning Series is available individually or as part of a pack. For more information, please refer to the cassette pack listing for this language."
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.
