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new out from Oxbow this month

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  • Christina L Biles
    Flavours of Byzantium Dalby, Andrew Perhaps better known for his studies of culinary history in the Greek and Roman
    Message 1 of 1 , Nov 12, 2003
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      Flavours of Byzantium
      Dalby, Andrew

      Perhaps better known for his studies of culinary history in the Greek and
      Roman worlds, Andrew Dalby samples the tastes of the court of the eastern
      Roman empire at Constantinople. Based largely on literary and technical
      texts he explores the foods, tastes and smells of Constantinople from its
      markets to the dining table of the emperor. He describes the extravagance
      of court feasting, raw materials, seasonal shifts in diet, medical
      thoughts on diet and includes four new translations of Byzantine Greek
      texts on diet and a section on cooking instructions and recipes.
      ISBN 1903018145. Hardback. Publishers price GB £25.00, Oxbow Price GB
      £22.50

      Roman Dress Accessories
      by Ellen Swift

      Ellen Swift is rapidly becoming synonymous with the subject of Roman dress
      and in this concise study she provides an introduction to what today would
      be termed costume jewellery. Moving away from high status glitzy
      jewellery, she focuses on the dress accessories of the everyday person,
      the brooches, bracelets, finger-rings, earrings, beads, pins and belt
      sets. Based on archaeological finds, Swift discusses the production of
      these items, the workshops responsible, and the distribution of particular
      types which records a discernible shift alongside the process of
      Romanisation. Finally interpretations are made of fashion, of styles of
      provincial dress, regional variations and the effect of gender and status
      on Roman dress accessories. Photographs, drawings and maps are found
      throughout this excellent new study. 56p, 46 b/w and col pls (Shire 2003)
      ISBN 0787805679. Paperback. Publishers price GB £5.99, Oxbow Price GB
      £5.50


      -Maggie
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