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.

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.

The big fact about Archestratus is that the fragments that survive constitute the earliest written culinary text to come down to us from the classical world (pedants might argue that the Babylonian and Egyptian materials are earlier but they in no way resemble a book.)This remarkable and almost unique work was written in the 4th century BC by the poet Archestratus, from Gela, a Greek colony in Sicily. The complete text has long since vanished but these fragments or quotations enshrined in a much later book by Athenaeus have come down to us. Archestratus' description of the foods, particularly fish, available, how they should be cooked and where found in the best condition is precious testimony of the strength of the Mediterranean culinary tradition. His style of cooking can best be called the nouvelle cuisine of the ancient world, and contrasts piquantly with the elaborate and strongly flavoured dishes of Apicius, the much later and perhaps coarser Roman author.The Greek verse has been translated into prose by John Wilkins and Shaun Hill, who set it in context in their introduction, and pursue byways of ancient Greek cookery in their commentary. Archestratus' poem has been the subject of a major new edition by Olsen & Sens. However, its price is prohibitive and the text is much concerned with linguistic and editorial matters, thus making it much less accessible to people interested in the history of food rather than the development of Greek prosody.

An international team of literary specialists explore Athenaeus' work as a whole, and in its own right. Almost all classicists and ancient historians make use of Athenaeus; 'Athenaeus and his World' is the first sustained attempt to understand and explore his work as a whole, and in its own right. The work emerges as no mere compendium of earlier texts, but as a vibrant work of complex structure and substantial creativity. The book makes sense of the massive and polyphonous Deipnosophistae, the quarry upon which classicists and ancient historians depend for their knowledge of much ancient literature, particularly Comedy, and also the source of much of the data used by modern historians for the social history of the classical and Hellenistic worlds. The 41 chapters; written by an international team of literary specialists and historians, each tackle a significant feature, and the book is divided into seven sections, each prefaced by introductory remarks from the editors.

Food as a cultural symbol was as important in antiquity as in our own times and Food in Antiquity investigates some of the ways in which food and eating shaped the lives and thoughts of the indigenous peoples of the ancient Mediterranean. In this volume thirty contributors consider aspects of food and eating in the Greco-Roman world. This is the most comprehensive exploration of questions relating to food in antiquity in this country. The authors, some specialists in this field, others with expertise in other areas, use a range of approaches to investigate the production and distribution of food, social, religious and political factors, medicine and diet, cultural identity and contrasts with neighbouring cultures, and food in literature. The volume is designed for both Classicists and those interested in the history of food. The aim is both to illuminate and to entertain, and at the same time to remind the reader that the Greeks and Romans were not only philosophers and rulers of empires, they were also peasant farmers, traders and consumers of foods who considered that what and how they ate defined who they were.

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, and illustrates the clear superiority of the 1998 translation, the "Missal that never was"