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Author: Cyril G. Hopkins Publisher: Wentworth Press ISBN: 9780530599809 Category : History Languages : en Pages : 40
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Cyril G. Hopkins Publisher: Wentworth Press ISBN: 9780530599809 Category : History Languages : en Pages : 40
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Cyril George Hopkins Publisher: Forgotten Books ISBN: 9780484258432 Category : Business & Economics Languages : en Pages : 42
Book Description
Excerpt from How Greece Can Produce More Food A wise Christian statesman once said that a nation should keep its promises and preserve its honor, even tho it perish in the effort. He was a practical statesman as well as an idealist; for it was he who first suggested that the American Red Cross Commission to Greece should undertake, along with its program of emergency relief, an agricultural program, with a view to increasing the food production of the country and thus permanently benefiting the entire population. An Agricultural Department was accordingly made a part of the Commission, and an American scientist who had won world-wide dis tinction for his practical success in applying to the problem of food production the results of his investigation of the soil, was secured as head of this Department. Major Hopkins has traveled extensively in Greece, has had analyses made of the soils of various regions, and has conducted experiments whose purpose is to enable the farmer to pro duce larger crops as the reward of his labors. This report of the Department presents the simple truth regarding the conditions which now exist in Greece, and recommends some practical scientific methods for greatly improving these conditions. It is designed to serve Greece and her people, and this result will be attained if the recommendations are put into practice. This booklet is presented not only to farmers and landowners, but also to merchants, bankers, teachers, and statesmen; for it is only by the intelligent efforts and influence of all that food production can be largely and permanently increased. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Andrew Dalby Publisher: Reaktion Books ISBN: 1780238630 Category : Cooking Languages : en Pages : 303
Book Description
What do we think about when we think about Greek food? For many, it is the meze and the traditional plates of a Greek island taverna at the height of summer. In Gifts of the Gods, Andrew and Rachel Dalby take us into and beyond the taverna in our minds to offer us a unique and comprehensive history of the foods of Greece. Greek food is brimming with thousands of years of history, lore, and culture. The country has one of the most varied landscapes of Europe, where steep mountains, low-lying plains, rocky islands, and crystal-blue seas jostle one another and produce food and wine of immense quality and distinctive taste. The book discusses how the land was settled, what was grown in different regions, and how certain fruits, herbs, and vegetables became a part of local cuisines. Moving through history—from classical to modern—the book explores the country’s regional food identities as well as the export of Greek food to communities all over the world. The book culminates with a look at one of the most distinctive features of Greece’s food tradition—the country’s world renown hospitality. Illustrated throughout and featuring traditional recipes that blend historical and modern flavors, Gifts of the Gods is a mouth-watering account of a rich and ancient cuisine.
Author: Henry Carr Pearson Publisher: CUP Archive ISBN: Category : Foreign Language Study Languages : en Pages : 240
Book Description
Excerpt from Greek Prose Composition Part I contains, in graded lessons, the principal points of Greek syntax, the unusual and non-essential being purposely omitted. These lessons are designed for use at the beginning of the second year's study of Greek, thereby serving as a partial review of the first year's work and as an introduction to the composition work in connection with the reading of Xenophon's Anabasis. Part II contains short, simple English sentences, based on Books I - IV of the Anabasis. These should be used daily in connection with the reading of the text. Part III contains connected English prose, based on Books I - IV of the Anabasis. This is carefully graded, so that the stu dent who performs faithfully the work outlined here will be able to pass the entrance examination of any of the American colleges. The method of writing Greek at sight used in this book needs a word of explanation. It is the outgrowth of the author's personal experience in the classroom, and his belief that the best results can be obtained only by systematic practice in connection with the regular work. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Marianna Leivaditaki Publisher: Kyle Books ISBN: 0857838938 Category : Travel Languages : en Pages : 369
Book Description
'A delicious evocation of place and memory from one of my favourite cooks.' Allan Jenkins, Editor of Observer Food Monthly 'This book is so much more than a cookbook, it's a love song to a very special place and we are lucky to have the brilliant Marianna as our guide.' Itamar Srulovich, co-founder of Honey & Co. 'I want to make everything in this beautiful book. An absolute treasure.' Rosie Birkett, author of The Joyful Home Cook With photography from Elena Heatherwick, the Fortnum & Mason Food and Drink Photographer of the Year 2020 Marianna Leivaditaki is a natural storyteller. She grew up in Chania, on the Greek island of Crete, and spent her childhood helping out in the family-run taverna. After school, she carried around her blue notebook, writing down all the recipes she would like to cook, helped by the Greek grannies' kitchen wisdom. Marianna's love for the food of her heritage flows off every page, but she also has a contemporary take on it. As head chef of Morito in Hackney, she has championed high-quality ingredients, presenting them in simple, stunning sharing plates, and has been critically acclaimed for doing so. These inspirational recipes derive from the SEA, the LAND and the MOUNTAINS. We all know the health benefits of a Mediterranean diet, rich in olive oil, fresh vegetables and fruit, nuts, fish and whole grains, as well as the importance of how you eat and appreciate your food. Marianna offers achievable, yet delicious dishes celebrating seasonal, fresh food that you can take time to enjoy with friends and family.
Author: Angelo Mosso Publisher: BEYOND BOOKS HUB ISBN: Category : Fiction Languages : en Pages : 213
Book Description
Fear (Classic Reprint) and FEAR by Angelo Mosso are insightful explorations into the psychology of fear. Utilizing both anecdotal evidence and scientific analysis, Mosso provides an in-depth look at this powerful emotion. Whether you're a psychology student, a professional, or simply a curious reader, Mosso's works offer valuable insights into human emotion and behavior. Don't miss the opportunity to explore the intricate workings of the human mind with Fear (Classic Reprint) and FEAR. Order your copies today!
Author: Victor Davis Hanson Publisher: Univ of California Press ISBN: 0520921755 Category : History Languages : en Pages : 300
Book Description
The ancient Greeks were for the most part a rural, not an urban, society. And for much of the Classical period, war was more common than peace. Almost all accounts of ancient history assume that farming and fighting were critical events in the lives of the citizenry. Yet never before have we had a comprehensive modern study of the relationship between agriculture and warfare in the Greek world. In this completely revised edition of Warfare and Agriculture in Classical Greece, Victor Davis Hanson provides a systematic review of Greek agriculture and warfare and describes the relationship between these two important aspects of life in ancient communities. With careful attention to agronomic as well as military details, this well-written, thoroughly researched study reveals the remarkable resilience of those farmland communities. In the past, scholars have assumed that the agricultural infrastructure of ancient society was often ruined by attack, as, for example, Athens was relegated to poverty in the aftermath of the Persian and later Peloponnesian invasions. Hanson's study shows, however, that in reality attacks on agriculture rarely resulted in famines or permanent agrarian depression. Trees and vines are hard to destroy, and grainfields are only briefly vulnerable to torching. In addition, ancient armies were rather inefficient systematic ravagers and instead used other tactics, such as occupying their enemies' farms to incite infantry battle. Warfare and Agriculture in Classical Greece suggests that for all ancient societies, rural depression and desolation came about from more subtle phenomena—taxes, changes in political and social structure, and new cultural values—rather than from destructive warfare.
Author: Aglaia Kremezi Publisher: HMH ISBN: 0547348002 Category : Cooking Languages : en Pages : 323
Book Description
This New York Times Notable Book is “a real working guide to preparing the traditional dishes found all over Greece” (Newsweek). Stretching from the shores of Turkey to the Ionian Sea east of Italy, the Greek islands have been the crossroads of the Mediterranean since the time of Homer. Over the centuries, Phoenicians, Athenians, Macedonians, Romans, Byzantines, Venetians, Ottoman Turks, and Italians have ruled the islands, putting their distinctive stamp on the food. Aglaia Kremezi, a frequent contributor to Gourmet and an international authority on Greek food, spent eight years collecting the fresh, uncomplicated recipes of the local women, fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light and healthful, simple but never plain, and make extensive use of seasonal produce, fresh herbs, and fish. Passed from generation to generation by word of mouth, most have never before been written down. All translate easily to the American home kitchen: Tomato Patties from Santorini; Spaghetti with Lobster from Kithira; Braised Lamb with Artichokes from Chios; Greens and Potato Stew from Crete; Spinach, Leek, and Fennel Pie from Skopelos; Rolled Baklava from Kos. Illustrated throughout with color photographs of the islanders preparing their specialties, and filled with stories of island history and customs, The Foods of the Greek Islands is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand. “The author has combined her reportorial skills, scholarly interests and superb instincts as a cook who knows both American and Greek kitchens to produce recipes that are simple, direct yet exciting.” —The New York Times Book Review
Author: Graham Speake Publisher: Routledge ISBN: 1135942064 Category : History Languages : en Pages : 1941
Book Description
Hellenism is the living culture of the Greek-speaking peoples and has a continuing history of more than 3,500 years. The Encyclopedia of Greece and the HellenicTradition contains approximately 900 entries devoted to people, places, periods, events, and themes, examining every aspect of that culture from the Bronze Age to the present day. The focus throughout is on the Greeks themselves, and the continuities within their own cultural tradition. Language and religion are perhaps the most obvious vehicles of continuity; but there have been many others--law, taxation, gardens, music, magic, education, shipping, and countless other elements have all played their part in maintaining this unique culture. Today, Greek arts have blossomed again; Greece has taken its place in the European Union; Greeks control a substantial proportion of the world's merchant marine; and Greek communities in the United States, Australia, and South Africa have carried the Hellenic tradition throughout the world. This is the first reference work to embrace all aspects of that tradition in every period of its existence.
Author: Cyril G. Hopkins
Author: Cyril G. Hopkins
Author: Cyril George Hopkins
Author: Andrew Dalby
Author: Henry Carr Pearson
Author: Marianna Leivaditaki
Author: Angelo Mosso
Author: Rena Salaman
Author: Victor Davis Hanson
Author: Aglaia Kremezi
Author: Graham Speake