(Hardback)

Covering the period from 1400 to 1650, this volume looks at how Renaissance learning and exploration irrevocably changed both our botanical knowledge and human impact on plants.

(Hardback)

Gifts of the Gods: A History of Food in Greece is a comprehensive history of Greek food from prehistoric times to the 21st century. The book reveals the many links between ancient and modern, and features numerous recipes, firmly based in Greek tradition, which the reader can try at home.

(Paperback, Second revised edition)

This best-selling cookbook features a delicious collection of recipes from every strata of classical civilization, all accessible to the contemporary cook. Featuring step-by-step instructions, the modern cook will be able to tackle everything from simple meals and street food through to lavish banquets and wedding feasts with an authentic Ancient Greek and Roman flair.

(Paperback)

(Hardback)

Cheese is one of the most ancient of civilized foods and one of the most nourishing. This title reveals how cheese was invented and where, when and even why. It tells the true story of cheese, from its prehistoric invention to its modern rebirth.

(Paperback)

Tells the story of goddess Venus, also known by her Greek name Aphrodite, which begins with her mysterious birth in the Aegean Sea. She emerges on the coast of Cyprus full-grown, shapely and desirable. With one hand she wrings her long, wavy hair, and with the other she pretends to conceal the secret places of her body.

(Paperback)

This guide to the languages of the world details more than 400 languages in a clear A-Z style.