May 2012

In This Issue:

Fifty recipes from the ancient world are presented in a fresh, new design alongside reproductions of ancient wall paintings, mosaics, vases, and household objects. Originally published in 1996, The Classical Cookbook was the first book about ancient dining to draw from both Greek and Roman writings. Each chapter describes a different social gathering and the food that might have been served on such an occasion.

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This book takes the reader on a gastronomic journey through the Middle Ages, offering not only a collection of medieval recipes, but a social history of the time. The eighty recipes, drawn from the earliest English cookbooks of the fourteenth and fifteenth centuries, are presented in two formats: the original Middle English version and one adapted and tested for the modern cook. Beautifully illustrated with lively dining scenes from illuminated manuscripts and tapestries, this book serves up a delightful literary and visual repast for anyone interested in the history of food and dining.

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Thesaurus Cultus et Rituum Antiquorum (ThesCRA) is a major multivolume reference work on all known aspects of Greek, Etruscan, and Roman cults and rituals. Providing both a sweeping overview and an in-depth investigation, ThesCRA covers the period from Homeric times (1000 B.C.) to late Roman times (A.D. 400). The forty-one authors of Volume VIII write about public and private life, guilds, priesthoods, priestly colleges, and other institutions, law, diplomacy, war, festivals of various kinds, and religious links to neighboring societies. In addition, the book includes an addendum to Volume VI on death and burial in the Greek world and a supplement on animals and plants. Volume VIII brings to completion this unique research tool.

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