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Originally published in 1708, this volume is an exact facsimile reproduction the 1802 edition of The Mathematical and Philosophical Works of the Right Rev. John Wilkins, and includes an index, added for the 1970 new impression.
The book includes the works of Bishop John Wilkins, as well as a note on the life of the author; Bishop John Wilkins, as Warden of Wadham Colelge, Oxford and Master of Trinity College Cambridge, played a major role in the revitalization of British university education in the middle of the seventeenth century. Moreover, he was a prime mover in the establishment of the Royal Society of London and was its first secretary.
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Originally published in 1708, this volume is an exact facsimile reproduction the 1802 edition of The Mathematical and Philosophical Works of the Right Rev. John Wilkins, and includes an index, added for the 1970 new impression.
The book includes the works of Bishop John Wilkins, as well as a note on the life of the author; Bishop John Wilkins, as Warden of Wadham Colelge, Oxford and Master of Trinity College Cambridge, played a major role in the revitalization of British university education in the middle of the seventeenth century. Moreover, he was a prime mover in the establishment of the Royal Society of London and was its first secretary.
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In this book, Gerald O'Collins, SJ, takes a systematic look at the 2010 English translation of the Roman Missal and the ways it fails to achieve what the Second Vatican Council mandated: the full participation of priest and people. Critiquing the unsatisfactory principles prescribed by the Vatican instruction Liturgiam Authenticam (2001), this book, which includes a chapter by John Wilkins:
tells the story of the maneuverings that sidelined the 1998 translation approved by eleven conferences of English-speaking bishops,criticizes the 2010 translation, andillustrates the clear superiority of the 1998 translation, the "Missal that never was"2 088 kr
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A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity.
• Provides an up-to-date overview of the study of food in the ancient world
• Addresses all aspects of food production, distribution, preparation, and consumption during antiquity
• Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology
• Covers a wide geographical range from Britain to ancient Asia, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China
• Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more