Eleanor Cowan - Böcker

The ideal of the rule of law - that the law should protect all citizens from arbitrary exercises of power - can be traced from ancient Greece to the present day. The Roman contribution to the rule of law tradition has been largely overlooked, however, both in rule-of-law scholarship and recent considerations of Roman law. This volume - the first of its kind - brings together the study of the rule of law and the study of ancient Rome. Its chapters apply insights and approaches drawn from modern legal theory in order to understand the ways in which Romans thought about law and the place of law in their community, the ways in which Roman institutions and political norms protected citizens against the arbitrary exercise of power, and how these ideas and practices changed with Rome's transition from republic to empire. Together, the contributors turn a new spotlight on the community of the Romans by asking whether and to what extent Rome may be said to have invested in the idea and practice of 'the rule of law', and how the rule of law intersected with other values including justice, popular sovereignty, and the personal authority of the emperor. At the same time, the volume seeks to enrich current thinking on the rule of law by providing an evidence-rich case-study of ancient Rome during the republic and empire. Recent years have witnessed increasing attacks on the rule of law, including attacks arising within liberal democracies and their institutions. It is a crucial time to be thinking about the rule of law. Deepening our historical understanding through close study of the rule of law in Rome is both timely and necessary.

Generations of Scots have grown up on recipes using oatmeal, curly kail (cabbage), haddock, potatoes, offal, and soups made with a good ham hough. This book combines traditional, classic recipes with Scottish family favourites - complete with tips - handed down within families to produce a tried and tested working cookbook of 86 recipes. All the recipes are simple and easy-to-follow, and each has an introduction that gives a short history or helpful explanation of origins, or tips on how to make each classic well. Recipes include soups and starters, game, meat, and vegetables, fish, and shellfish, bread, baking, and desserts and puddings, using dairy, cereal and soft fruit produce. Elderberry wine, rhubarb and ginger jam, roast leg of Scotch lamb with fresh rosemary and floury potatoes. Other staples include lentil soup, Scotch broth, steak pie, stovies, haggis, pan-cooked pheasant, steamed pudding with Drambuie syrup, pancakes, fruit loaf, potato scones, shortbread, macaroon bars, tablet, marmalade, Clyde valley chutney and Gaelic coffee.