The author sets out not to give us the history of academic discipline but a history of choices: the choice of pasts, and the ways they have been demarcated, investigated, presented and even sometimes learned from as they have changed according to political, religious, cultural, and (often most important) partisan and patriotic circumstances. Burrow aims, as well, to change our perceptions of the crucial turning points in the history of history, allowing the ideas that historians have had about both their own times and their founding civilizations to emerge with unexpected freshness.Burrow argues that looking at the history of history is one of the most interesting ways we have to understand the past. Certainly, this volume stands alone in its ambition, scale and fascination.

    AD 55-138) captures the splendour, the squalor, and the sheer energy of everyday Roman life. In The Sixteen Satires he evokes a fascinating world of whores, fortune-tellers, boozy politicians, slick lawyers, shameless sycophants, ageing flirts and downtrodden teachers. A member of the traditional land-owning class that was rapidly seeing power slip into the hands of outsiders, Juvenal also creates savage portraits of decadent aristocrats - male and female - seeking excitement among the lower orders of actors and gladiators, and of the jumped-up sons of newly-rich former slaves. Constantly comparing the corruption of his own generation with its stern and upright forebears, Juvenal's powers of irony and invective make his work a stunningly satirical and bitter denunciation of the degeneracy of Roman society

    Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes.In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.

    The constellations we recognize today were first mapped by the ancient Greeks, who arranged the stars into patterns for that purpose. In the third century BC Eratosthenes compiled a handbook of astral mythology in which the constellations were associated with figures from legend, and myths were provided to explain how each person, creature, or object came to be placed in the sky. Thus we can see Heracles killing the Dragon, and Perseus slaying the sea-monster to save Andromeda; Orion chasesthe seven maidens transformed by Zeus into the Pleiades, and Aries, the golden ram, is identified flying up to the heavens. This translation brings together the later summaries from Eratosthenes lost handbook with a guide to astronomy compiled by Hyginus, librarian to Augustus. Together with Aratuss astronomical poem the Phaenomena, these texts provide a complete collection of Greek astral myths; imaginative and picturesque, they also offer an intriguing insight into ancient science and culture.ABOUT THE SERIES: For over 100 years Oxford Worlds Classics has made available the widest range of literature from around the globe. Each affordable volume reflects Oxfords commitment to scholarship, providing the most accurate text plus a wealth of other valuable features, including expert introductions by leading authorities, helpful notes to clarify the text, up-to-date bibliographies for further study, and much more.

    The Greeks made a profound contribution to these questions, yet neither the problems nor the Greek views of them have received the attention they deserve. This updated edition contains a new preface.

    How they experienced the realities of America's abundant food--its meat and white bread, its butter and cheese, fruits and vegetables, coffee and beer--reflected their earlier deprivations and shaped their ethnic practices in the new land.Hungering for America tells the stories of three distinctive groups and their unique culinary dramas. Italian immigrants transformed the food of their upper classes and of sacred days into a generic "Italian" food that inspired community pride and cohesion. Irish immigrants, in contrast, loath to mimic the foodways of the Protestant British elite, diminished food as a marker of ethnicity. And East European Jews, who venerated food as the vital center around which family and religious practice gathered, found that dietary restrictions jarred with America's boundless choices.These tales, of immigrants in their old worlds and in the new, demonstrate the role of hunger in driving migration and the significance of food in cementing ethnic identity and community. Hasia Diner confirms the well-worn adage, "Tell me what you eat and I will tell you what you are."

    To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind.The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.

    The book draws a fascinating picture of the deep links between the cultures across the Mediterranean and explores the ways in which these civilizations continue to be influential to this day. Beginning with the emergence of the earliest Egyptian civilization around 3500 BC, Charles Freeman follows the history of the Mediterranean over a span of four millennia to AD 600, beyond the fall of the Roman empire in the West to the emergence of the Byzantine empire in the East. The author examines the art, architecture, philosophy, literature, and religious practices of each culture, set against its social, political, and economic background. Especially striking are the readable and stimulating profiles of key individuals throughout the ancient world, covering persons like Homer, Horace, the Pharaoh Akhenaten, and Alexander the Great. The second edition incorporates new chapters on the ancient Mediterranean and the Ancient Near East, as well as extended coverage of Egypt. Egypt, Greece and Rome is a superb introduction for anyone seeking a better understanding of the civilizations of the ancient Mediterranean and their legacy to the West.

    Though ice cream was once considered a food for the elite, it has evolved into one of the most successful mass-market products ever developed.In Ice Cream, food writer Laura B. Weiss takes the reader on a vibrant trip through the history of ice cream from ancient China to modern-day Tokyo in order to tell the lively story of how this delicious indulgence became a global sensation. Weiss tells of donkeys wooed with ice cream cones, Good Humor-loving World War II-era German diplomats, and sundaes with names such as “Over the Top” and “George Washington.” Her account is populated with Chinese emperors, English kings, former slaves, women inventors, shrewd entrepreneurs, Italian immigrant hokey-pokey ice cream vendors, and gourmand American First Ladies. Today American brands dominate the world ice cream market, but vibrant dessert cultures like Italy’s continue to thrive, and new ones, like Japan’s, flourish through unique variations.Weiss connects this much-loved food with its place in history, making this a book sure to be enjoyed by all who are beckoned by the siren song of the ice cream truck.

    It reveals the rich variety of food Colonial Americans enjoyed, their tastes, cooking and eating habits, even their colorful language.Author Amelia Simmons worked as a domestic in Colonial America and gathered her cookery expertise from firsthand experience. Her book points out the best ways of judging the quality of meats, poultry, fish, vegetables, etc., and presents the best methods of preparing and cooking them. In choosing fish, poultry, and other meats, the author wisely advises, "their smell denotes their goodness." Her sound suggestions for choosing the freshest and most tender onions, potatoes, parsnips, carrots, asparagus, lettuce, cabbage, beans, and other vegetables are as timely today as they were nearly 200 years ago.Here are the first uniquely American recipes using corn meal — Indian pudding, "Johnny cake," and Indian slapjacks — as well as the first recipes for pumpkin pudding, winter squash pudding, and for brewing spruce beer. The words "cookie" and "slaw" made their first published appearance in this book. You'll also find the first recommended use of pearlash (the forerunner of baking powder) to lighten dough, as well as recommendations for seasoning stuffing and roasting beef, mutton, veal, and lamb — even how to dress a turtle.Along with authentic recipes for colonial favorites, a Glossary includes definitions of antiquated cooking terms: pannikin, wallop, frumenty, emptins, and more. And Mary Tolford Wilson's informative Introductory Essay provides the culinary historical background needed to appreciate this important book fully.Anyone who uses and collects cookbooks will want to have The First American Cookbook. Cultural historians, Americana buffs, and gourmets will find this rare edition filled with interesting recipes and rich in early American flavor.

    Here, he discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook.Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The listener learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us.The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

    We tend to think of the Romans as a pragmatic people with a ruthlessly efficient army, an exemplary legal system, and a precise and elegant language. A Cabinet of Roman Curiosities shows that the Romans were equally capable of bizarre superstitions, logic-defying customs, and often hilariously derisive views of their fellow Romans and non-Romans.Classicist J. C. McKeown has organized the entries in this entertaining volume around major themes--The Army, Women, Religion and Superstition, Family Life, Medicine, Slaves, Spectacles--allowing for quick browsing or more deliberate consumption.For anyone seeking an inglorious glimpse at the underside of the greatest empire in history, A Cabinet of Roman Curiosities offers endless delights.

    From the first millennium BC until today, the myths have been repeated in an inexhaustible series of variations and reinterpretations. They can be found in the latest movies and television shows and in software for interactive computer games. This book combines a retelling of Greek myths with a comprehensive account of the world in which they developed their themes, their relevance to Greek religion and society, and their relationship to the landscape."Contexts, Sources, Meanings" describes the main literary and artistic sources for Greek myths, and their contexts, such as ritual and theater."Myths of Origin" includes stories about the beginning of the cosmos, the origins of the gods, the first humans, and the founding of communities."The Olympians: Power, Honor, Sexuality" examines the activities of all the main divinities."Heroic exploits" concentrates on the adventures of Perseus, Jason, Herakles, and other heroes."Family sagas" explores the dramas and catastrophes that befall heroes and heroines."A Landscape of Myths" sets the stories within the context of the mountains, caves, seas, and rivers of Greece, Crete, Troy, and the Underworld."Greek Myths after the Greeks" describes the rich tradition of retelling, from the Romans, through the Renaissance, to the twenty-first century.Complemented by lavish illustrations, genealogical tables, box features, and specially commissioned drawings, this will be an essential book for anyone interested in these classic tales and in the world of the ancient Greeks.

    The lively and highly readable narrative is complemented by an appendix of detailed references to all the original texts and a fine selection of illustrations taken from vase paintings.

    He had a small army--seldom exceeding 40,000 men--but a constellation of bold, revolutionary ideas about the conduct of war and the nature of government. J. F. C. Fuller, one of the foremost military historians of the twentieth-century, was the first to analyze Alexander in terms of his leadership as a general. He has divided his study into two parts. The first, entitled "The Record," describes the background of the era, Alexander's character and training, the structure of the Macedonian army, and the geography of the world that determined the strategy of conquest. The second part, "The Analysis," takes apart the great battles, from Granicus to Hydaspes, and concludes with two chapters on Alexander's statesmanship. In a style both clear and witty, Fuller imparts the many sides to Alexander's genius and the full extent of his empire, which stretched from India to Egypt.