Author: Erich Auerbach File Type: pdf In this, his final book, Erich Auerbach writes, My purpose is always to write history. Tracing the transformations of classical Latin rhetoric from late antiquity to the modern era, he explores major concerns raised in his Mimesis the historical and social contexts in which writings were received, and issues of aesthetics, semantics, stylistics, and sociology that anticipate the concerns of the new historicism.In this, his final book, Erich Auerbach writes, My purpose is always to write history. Tracing the transformations of classical Latin rhetoric from late antiquity to the modern era, he explores major concerns raised in his Mimesis the historical and social contexts in which writings were received, and issues of aesthetics, semantics, stylistics, and sociology that anticipate the concerns of the new historicism.

Author: Penny North-Lewis File Type: pdf Liver disease is a widespread and increasing problem throughout the world, however little is published on how different types and degrees of liver dysfunction affect the bodys ability to handle medicines.Drugs and the Liver is designed to assist practitioners in making pragmatic choices for their patients. It aims to enable the practitioner to assess liver function using biochemical markers, other tests, signs, symptoms and disease knowledge identify which pharmacokinetic and pharmacodynamic parameters of a drug are likely to be affected by different types of liver disease and consider the impact of a drugs side effects on a patient with liver disease.This practical guide covers background information on liver function, the principles of drug use in liver disease and includes a section of worked examples of commonly asked questions. It will be invaluable to clinical pharmacists and anyone making medicine choices in patients with liver impairment.**

Author: Laura Miguélez Cavero File Type: pdf Annotation. Examining carefully the Egyptian epic hexameter production from the 3rd to the 6th centuries AD, especially that of the southern region (Thebaid), this study provides an image of three centuries in the history of the Graeco-Egyptian literature, in which authors and poetry are related directly to the social-economic, cultural and literary contexts from which they come. The training they could get and the books and authors they came in touch with explain that we know so many names and works, written in a language and metrics that enjoyed the greatest esteem, being considered proofs of the highest culture. Laura Miguelez Cavero demonstrates that the traditional image of a school of Nonnos is not justified - rather, Triphiodorus, Nonnus, Musaeus, Colluthus, Cyrus of Panopolis and Christodorus of Coptos are just the tip of a literary iceberg we know only to some extent through the texts that papyri offer us.--BOOK JACKET.

Author: Kenneth F. Kiple File Type: pdf An undertaking without parallel or precedent, this monumental volume encapsulates much of what is known of the history of food and nutrition. It constitutes a vast and essential chapter in the history of human health and culture. Ranging from the eating habits of our prehistoric ancestors to food-related policy issues we face today, this work covers the full spectrum of foods that have been hunted, gathered, cultivated, and domesticated their nutritional make-up and uses and their impact on cultures and demography. It offers a geographical perspective on the history and culture of food and drink and takes up subjects from food fads, prejudices, and taboos to questions of food toxins, additives, labelling, and entitlements. It culminates in a dictionary that identifies and sketches out brief histories of plant foods mentioned in the text - over 1,000 in all - and additionally supplies thousands of common names and synonyms for those foods.Amazon.com ReviewHave the French always enjoyed their renowned cuisine? When did Russians begin to eat pirogi? What was the first Indonesian spice to be cultivated elsewhere in the world? Questions such as these make for good Jeopardy material, but theyre far from trivial--just ask anyone with a passion for good food and a curiosity for where that food originated. That person will know instinctively that the best way to approach a culture--and, indeed, the human animal--is through the stomach. For this individual, The Cambridge World History of Food will be something of a bible, and the best of gifts. A massive scholarly tome in two volumes and more than 2,000 pages, the CWHF encompasses a wealth of learning that touches on nearly every aspect of human life. (It also reveals the answers to the three earlier questions No, French cuisine as we know it is a 19th-century development in the 16th century, following the conquest of the Volga Tatar ginger, in colonial Mexico.) Thoroughly researched and highly accessible despite its formidable layout, the set addresses a groaning board of topics past and present, from the diet of prehistoric humans to the role of iron in combating disease from the domestication of animals to the spread of once-isolated ethnic cuisines in a fast-globalizing world. Of greatest interest to general readers is its concluding section--a dictionary of the worlds food plants, which gives brief accounts of items both common and exotic, from abalong to Zuttano avocado. The product of seven years of research, writing, and editing on the part of more than 200 authors, The Cambridge World History of Food promises to become a standard reference for social scientists, economists, nutritionists, and other scholars--and for cooks and diners seeking to deepen their knowledge of the materials they use and consume. --Gregory McNameeFrom Publishers WeeklyIt seems inconceivable that the editors and 224 international experts who contributed to this tour de force would suggest that our Paleolithic ancestors ate healthier than humans did up to 100 years ago, but they bolster their claim with facts because they were hunter-gatherers, our Paleolithic forebears did not stay in one place long enough to pollute the local water with waste, nor did they come to rely on one primary source of food (and thus limit their access to vitamins and proteins). In addition to looking at the relationship between what we eat today and what humans ate millions of years ago, Kiple and Ornelas explore every type of food and food supplement, the cultural history of food, opposing views of vegetarianism, and related contemporary policy issues such as the argument over food labeling. With information that is up-to-date, a format that is easy to use and a fresh, engaging approach to their subject, Kiple and Ornelas have prepared a magnificent resource. The only quibble a reader may have, which the editors readily acknowledge, is that despite its claim to be a global study, the primary focus of their work is on the U.S. and Europe, but that is because more information on the history of foods in these areas is available than anywhere else. Serious students of health and anthropology, as well as libraries, provide an obvious market for this two-volume treatise. (Nov.) 2000 Reed Business Information, Inc.