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The Female Portrait Statue in the Greek World
The first detailed analysis of the female portrait statue in the Greek world from the fourth century BCE to the third century CE.
Representations of War in Ancient Rome
War suffused Roman life to a degree unparalleled in other ancient societies. Through a combination of obsessive discipline and frenzied (though carefully orchestrated) brutality, Rome's armies conquered most of the lands stretching from Scotland to Syria, and the Black Sea to Gibraltar. The place of war in Roman culture has been studied in historical terms, but this is the first book to examine the ways in which Romans represented war, in both visual imagery and in literary accounts. Audience reception and the reconstruction of display contexts are recurrent themes here, as is the language of images: a language that is sometimes explicit and at other times allusive in its representation of war. The chapters encompass a wide variety of art media (architecture, painting, sculpture, building, relief, coin), and they focus on the towering period of Roman power and international influence: the 3rd century B.C. to the 2nd century A.D.
Ancient Greek Portrait Sculpture
This book offers a new approach to the history of Greek portraiture by focusing on portraits without names. Comprehensively illustrated, it brings together a wide range of evidence that has never before been studied as a group. Sheila Dillon considers the few original bronze and marble portrait statues preserved from the Classical and Hellenistic periods together with the large number of Greek portraits known only through Roman 'copies'. In focusing on a series of images that have previously been ignored, Dillon investigates the range of strategies and modes utilized in these portraits to construct their subject's identity. Her methods undermine two basic tenets of Greek portraiture: first, ...
Welsh Food Stories
Welsh Food Stories explores more than two thousand years of history to discover the rich but forgotten heritage of Welsh foods – from oysters to cider, salted butter to salt-marsh lamb. Despite centuries of industry, ancient traditions have survived in pockets across the country among farmers, bakers, fisherfolk, brewers and growers who are taking Welsh food back to its roots, and trailblazing truly sustainable foods as they do so. In this important book, author Carwyn Graves travels Wales to uncover the country’s traditional foods and meet the people making them today. There are the owners of a local Carmarthenshire chip shop who never forget a customer, the couple behind Anglesey’s world-renowned salt company Halen Môn, and everyone else in between – all of them have unique and compelling stories to tell about how they contribute to the past, present and future of Welsh food. This is an evocative and insightful exploration of an often overlooked national cuisine, shining a spotlight on the importance – environmentally and socially – of keeping local food production alive.
The Food Programme: 13 Foods that Shape Our World
Vital stories for hungry minds. In the first official book from BBC Radio 4's hit series The Food Programme, award-winning writer Alex Renton tells the stories of 13 key staples such as spice, oil, cocoa, bread and tomatoes, exploring their history, evolution and how our ever-growing hunger for them continues to alter our world. Look at food in a new light - as a weapon, an art form, a tool of revolution, but also a bringer of pure happiness. Discover a kaleidoscope of fascinating facts and curiosities, including the forgotten joys of lard, the secret to perfect chips and how our love of pepper led to piracy.
A Companion to Women in the Ancient World
A COMPANION TO WOMEN IN THE ANCIENT WORLD A Companion to Women in the Ancient World is the first interdisciplinary, methodologically based collection of readings to address the study of women in the ancient world while weaving textual, visual, and archaeological evidence into its approach. Prominent scholars tackle the myriad problems inherent in the interpretation of the evidence, and consider the biases and interpretive categories inherited from centuries of scholarship. Essays and case studies cover an unprecedented breadth of chronological and geographical range, genres, and themes. Illuminating and insightful, A Companion to Women in the Ancient World both challenges preconceived notions and paves the way for new directions in research on women in antiquity.
Eating to Extinction
'A book of wonders' Bee Wilson, Sunday Times Books of the Year Winner of the Wainwright Prize 2022 - Eating to Extinction is an astonishing journey through the past, present and future of food, showing why reclaiming a diverse food culture is vital. 'Saladino inspires us to believe that turning the tide is still possible' Yotam Ottolenghi From a tiny crimson pear in the west of England to an exploding corn in Mexico, there are thousands of foods that are at risk of being lost for ever. Dan Saladino spans the globe to uncover their stories, meeting the pioneering farmers, scientists, cooks, food producers and indigenous communities who are defending food traditions and fighting for change. Eating to Extinction is about so much more than preserving the past. It is about the crisis facing our planet today, and why reclaiming a diverse food culture is vital for our future. * With a new preface by the author * Winner of multiple awards, including the Fortnum & Mason Food Book Award and the Guild of Food Writers Food Book Award. 'I love this book... I wish the whole world could read it' Raymond Blanc 'A brilliant read' Tim Spector
The Secret Life of Cows
ROSAMUND'S LATEST BOOK THE WISDOM OF SHEEP & OTHER ANIMALS IS AVAILABLE FOR PREORDER NOW ***A Sunday Times bestseller*** ***A Times Book of the Year 2017*** WITH A FOREWORD BY ALAN BENNETT 'A lovely, thoughtful little book about the intelligence of cows.' James Rebanks, author of The Shepherd's Life Cows are as varied as people. They can be highly intelligent or slow to understand, vain, considerate, proud, shy or inventive. Although much of a cow's day is spent eating, they always find time for extra-curricular activities such as babysitting, playing hide and seek, blackberry-picking or fighting a tree. This is an affectionate record of a hitherto secret world.
Pride and Pudding
The life and times of the Great British Pudding, both savoury and sweet - with 80 recipes re-created for the 21st century home cook Jamie Oliver says of Pride and Pudding 'A truly wonderful thing of beauty, a very tasty masterpiece!' BLESSED BE HE THAT INVENTED PUDDING The great British pudding, versatile and wonderful in all its guises, has been a source of nourishment and delight since the days of the Roman occupation, and probably even before then. By faithfully recreating recipes from historical cookery texts and updating them for today's kitchens and ingredients, Regula Ysewijn has revived over 80 beautiful puddings for the modern home cook. There are ancient savoury dishes such as the Scottish haggis or humble beef pudding, traditional sweet and savoury pies, pastries, jellies, ices, flummeries, junkets, jam roly-poly and, of course, the iconic Christmas pudding. Regula tells the story of each one, sharing the original recipe alongside her own version, while paying homage to the cooks, writers and moments in history that helped shape them.
Ancient Mediterranean Sacrifice
An investigation of the multiple meanings and functions of sacrifice in diverse religious texts and practices from the late Hellenistic and Roman imperial periods.
