The Theogony contains a systematic genealogy of the gods from the beginning of the world and an account of their violent struggles before the present order was established. The Works and Days, a compendium of moral and practical advice for a life of honest husbandry, throws a unique and fascinating light on archaic Greek society, ethics, and superstition. Hesiod's poetry is the oldest source for the myths of Prometheus, Pandora, and the Golden Age.Unlike Homer, Hesiod tells us about himself and his family (he lived in central Greece in the late eighth century BC). This new translation by a leading expert combines accuracy with readability.

    This cultural history of food in Mexico traces the influence of gender, race, and class on food preferences from Aztec times to the present and relates cuisine to the formation of national identity.The metate and mano, used by women for grinding corn and chiles since pre-Columbian times, remained essential to preparing such Mexican foods as tamales, tortillas, and mole poblano well into the twentieth century. Part of the ongoing effort by intellectuals and political leaders to Europeanize Mexico was an attempt to replace corn with wheat. But native foods and flavors persisted and became an essential part of indigenista ideology and what it meant to be authentically Mexican after 1940, when a growing urban middle class appropriated the popular native foods of the lower class and proclaimed them as national cuisine.

    In this updated edition of the classic work, Mark Pendergrast reviews the dramatic changes in coffee culture over the past decade, from the disastrous “Coffee Crisis” that caused global prices to plummet to the rise of the Fair Trade movement and the “third-wave” of quality-obsessed coffee connoisseurs. As the scope of coffee culture continues to expand, Uncommon Grounds remains more than ever a brilliantly entertaining guide to the currents of one of the world’s favorite beverages.

    Alternate cover edition can be found here, here, here, hereIn the Oresteia—the only trilogy in Greek drama which survives from antiquity—Aeschylus took as his subject the bloody chain of murder and revenge within the royal family of Argos.Moving from darkness to light, from rage to self-governance, from primitive ritual to civilized institution, their spirit of struggle and regeneration becomes an everlasting song of celebration.

    Although written over four hundred years after Alexander’s death, Arrian’s Campaigns of Alexander is the most reliable account of the man and his achievements we have. Arrian’s own experience as a military commander gave him unique insights into the life of the world’s greatest conqueror. He tells of Alexander’s violent suppression of the Theban rebellion, his total defeat of Persia, and his campaigns through Egypt, India and Babylon – establishing new cities and destroying others in his path. While Alexander emerges from this record as an unparalleled and charismatic leader, Arrian succeeds brilliantly in creating an objective and fully rounded portrait of a man of boundless ambition, who was exposed to the temptations of power and worshipped as a god in his own lifetime.Aubrey de Sélincourt’s vivid translation is accompanied by J. R. Hamilton’s introduction, which discusses Arrian’s life and times, his synthesis of other classical sources and the composition of Alexander’s army. The edition also includes maps, a list for further reading and a detailed index.For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.

    Elaborating on that claim, the author explores the life, culture and history of classical Greece.

    In Eat My Words: Reading Women's Lives through the Cookbooks They Wrote, Janet Theophano shows that cookbooks provide food for the mind and the soul as well. Looking beyond the ingredients and instructions, she shows how women have used cookbooks to assert their individuality, develop their minds, and structure their lives. Beginning in the seventeenth century and moving up through the present day, Theophano reads between the lines of recipes for dandelion wine, "Queen of Puddings," and half-pound cake to capture the stories and voices of these remarkable women.The selection of books looked at is enticing and wide-ranging. Theophano begins with seventeenth-century English estate housekeeping books that served as both cookbooks and reading primers so that women could educate themselves during long hours in the kitchen. She looks at A Date with a Dish, a classic African American cookbook that reveals the roots of many traditional American dishes, and she brings to life a 1950s cookbook written specifically for Americans by a Chinese émigré and transcribed into English by her daughter. Finally, Theophano looks at the contemporary cookbooks of Lynne Rosetto Kaspar, Madeleine Kamman, and Alice Waters to illustrate the sophistication and political activism present in modern cookbook writing. Janet Theophano harvests the rich history of cookbook writing to show how much more can be learned from a recipe than how to make a casserole, roast a chicken, or bake a cake. We discover that women's writings about food reveal--and revel in--the details of their lives, families, and the cultures they help to shape.

    It was in search of the fabled Spice Islands and their cloves that Magellan charted the first circumnavigation of the globe. Vasco da Gama sailed the dangerous waters around Africa to India on a quest for Christians--and spices. Columbus sought gold and pepper but found the New World. By the time these fifteenth- and sixteenth-century explorers set sail, the aromas of these savory, seductive seeds and powders had tempted the palates and imaginations of Europe for centuries. "Spice: The History of a Temptation "is a history of the spice trade told not in the conventional narrative of politics and economics, nor of conquest and colonization, but through the intimate human impulses that inspired and drove it. Here is an exploration of the centuries-old desire for spice in food, in medicine, in magic, in religion, and in sex--and of the allure of forbidden fruit lingering in the scents of cinnamon, pepper, ginger, nutmeg, mace, and clove. We follow spices back through time, through history, myth, archaeology, and literature. We see spices in all their diversity, lauded as love potions and aphrodisiacs, as panaceas and defenses against the plague. We journey from religious rituals in which spices were employed to dispel demons and summon gods to prodigies of gluttony both fantastical and real. We see spices as a luxury for a medieval king's ostentation, as a mummy's deodorant, as the last word in haute cuisine. Through examining the temptations of spice we follow in the trails of the spice seekers leading from the deserts of ancient Syria to thrill-seekers on the Internet. We discover howspice became one of the first and most enduring links between Asia and Europe. We see in the pepper we use so casually the relic of a tradition linking us to the appetites of Rome, Elizabethan England, and the pharaohs. And we capture the pleasure of spice not only at the table but in every part of life. "Spice "is a delight to be savored.

    For these readers, Malcolm M. Willcock provides a line-by-line commentary that explains the many factual details, mythological allusions, and Homeric conventions that a student or general reader could not be expected to bring to an initial encounter with the Iliad.  The notes, which always relate to particular lines in the text, have as their prime aim the simple, factual explanation of things the inexperienced reader would be unlikely to have at his or her command (What is a hecatomb? Who is Atreus' son?). Second, they enhance an appreciation of the Iliad by illuminating epic style, Homer's methods of composition, the structure of the work, and the characterization of the major heroes. The "Homeric Question," concerning the origin and authorship of the Iliad, is also discussed. Professor Willcock's commentary is based on Richmond Lattimore's translation—regarded by many as the outstanding translation of the present generation—but it may be used profitably with other versions as well. This clearly written commentary, which includes an excellent select bibliography, will make one of the touchstones of Western literature accessible to a wider audience.—from the back cover

    of the Americas set in motion a transformation of food cultures around the world, this look at the five-hundred-year revolution in food history explains how Europeans, Americans, and Asians came to eat what they eat today.

    Despite their mortality, heroes, like the gods, were objects of cult worship. Nagy examines this distinctively religious notion of the hero in its many dimensions, in texts spanning the eighth to fourth centuries bce: the Homeric Iliad and Odyssey; tragedies of Aeschylus, Sophocles, and Euripides; songs of Sappho and Pindar; and dialogues of Plato. All works are presented in English translation, with attention to the subtleties of the original Greek, and are often further illuminated by illustrations taken from Athenian vase paintings.The fifth-century bce historian Herodotus said that to read Homer is to be a civilized person. In twenty-four installments, based on the Harvard University course Nagy has taught and refined since the late 1970s, The Ancient Greek Hero in 24 Hours offers an exploration of civilization s roots in the Homeric epics and other Classical literature, a lineage that continues to challenge and inspire us today.

    But while this epic struggle forms the core of his work, Herodotus' natural curiosity frequently gives rise to colorful digressions - a description of the natural wonders of Egypt; an account of European lake-dwellers; and far-fetched accounts of dog-headed men and gold-digging ants. With its kaleidoscopic blend of fact and legend, the "Histories" offers a compelling Greek view of the world of the fifth century BC.

    When the Greeks were then betrayed by their Persian employers, they were forced to march home through hundreds of miles of difficult terrain - adrift in a hostile country and under constant attack from the unforgiving Persians and warlike tribes. In this outstanding description of endurance and individual bravery, Xenophon, one of those chosen to lead the retreating army, provides a vivid narrative of the campaign and its aftermath, and his account remains one of the best pictures we have of Greeks confronting a 'barbarian' world.

    The country's leading expert on farmers' markets and traditional foods tells the truth about the foods your grandmother praised but doctors call dangerous.Everyone loves real food, but they're afraid bacon and eggs will give them a heart attack--thus the culinary abomination known as the egg-white omelet. But it turns out that tossing out the yolk isn't smart. Real Food reveals why traditional foods are not only delicious--everyone knows that butter tastes better--but are actually good for you, making the nutritional case for egg, cream, butter, grass-fed beef, roast chicken with the skin, lard, cocoa butter, and more.In lively, personal chapters on produce, dairy, meat, fish, Nina explains how the foods we've eaten for thousands of years--pork, lamb, raw milk cheese, sea salt--have been falsely accused. Industrial foods like corn syrup, which lurks everywhere from fruit juice to chicken broth, are to blame for the triple epidemic of obesity, diabetes, and heart disease, not real food.Nina Planck grew up on a vegetable farm in Virginia and learned to eat right from her no-nonsense parents: along with lots of local fruits and vegetables, the Plancks drank raw milk and ate meatloaf, bacon, and eggs with impunity. But the nutritional trends ran the other way--fat, saturated fat, and cholesterol were taboo--and in her teens and twenties, Nina tried vegan, vegetarian, low-fat, and low-cholesterol diets, with unhappy results.When she opened the first farmers' markets in London, Nina began to eat real food again--for pleasure, not health--and to her surprise she lost weight and felt great. She began to wonder about the farmhouse diet back home. Was it deadly, as the cardiologists say? Happily for people who love food, the answer is no.Real Food upends the conventional wisdom on diet and health. Prepare for pleasant surprises on whipped cream and other delights. The days of deprivation are over.(from the flap)

    This volume, containing Phoenician Women, Bacchae, Iphigenia at Aulis, Orestes, and Rhesuscompletes the new editions of Euripides in Penguin Classics.