A beautifully illustrated study of mosaic art in Greco-Roman Egypt The art of the mosaic was developed by the Greeks, notably within the royal court of Macedonia, and was initially unknown to the Egyptians. Macedonian mosaicists then established busy workshops in the capital, Alexandria, and in the new towns of Greek Egypt. Under the stimulus of commissions from the Ptolemaic court, these workshops soon showed that they were capable of innovation. Beginning with pebbles, they then used tesserae of different sizes, and adopted new materials (glass, faience, paint) in order to transpose onto the floor images from grand paintings, which was the major art form of the time and was characterized by the vivid use of color. Alexandrian mosaicists were at the forefront of creativity during the Hellenistic period and their influence spread around the Mediterranean. After the Roman conquest of Egypt they adapted to the tastes of their new sponsors and to changes in architecture and were able to retain an important place within this art as it developed across the entire empire, in Rome and from east to west. The Mosaics of Alexandria provides the first overview of the mosaics and pavements of Egypt that were created between the end of the fourth century BC and the sixth century AD. It presents a selection of some seventy mosaics and pavements from Alexandria and Greco-Roman Egypt. Generally little known and more often than not unpublished, these works are illustrated here in full color, some for the first time. The aim is to better understand the artistic and artisanal production of a type of decoration that played an important role within the living environment of the ancients.
As an applied science, enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wines, an7thd better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential. This third English edition of The Handbook of Enology, is an enhanced translation from the 7h French 2017 edition, and is published in print as individual themed volumes and as a two-volume set, describing aspects of winemaking using a detailed, scientific approach. The authors, who are highly-respected enologists, examine winemaking processes, theorizing what constitutes a perfect technique and the proper combination of components necessary to produce a quality vintage. They also illustrate methodologies of common problems, revealing the mechanism behind the disorder, thus enabling a diagnosis and solution. Volume 1: The Microbiology of Wine and Vinifications addresses the first phase of winemaking to produce an "unfinished" wine: grading grape quality and maturation, yeast biology then adding it to the grape crush and monitoring its growth during vinification; and identifying and correcting undesired conditions, such as unbalanced lactic and acetic acid production, use of sulfur dioxide and alternatives, etc. Coverage includes: Wine microbiology; Yeasts; Yeast metabolism; The conditions for the development of yeasts; Lactic acid bacteria, their metabolism and their development in wine; Acetic bacteria; The use of sulfur dioxide in the treatment of musts and wines; Products and processes acting in addition to sulfur dioxide; Winemaking; The grape and its maturation; Harvesting and processing of grapes after harvest; Vinification in red and white wine making. The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.
Devotion to the Name of Jesus in Medieval English Literature, c. 1100 - c. 1530 offers a broad but detailed study of the practice of devotion to the Name of Jesus in late medieval England. It focuses on key texts written in Latin, Anglo-Norman, and Middle English that demonstrate the way in which devotion moved from monastic circles to a lay public in the late medieval period. It argues that devotion to the Name is a core element of Richard Rolle's contemplative practice, although devotion to the Name circulated in trilingual England at an earlier stage. The volume investigates to what extent the 1274 Second Lyon Council had an impact in the spread of the devotion in England, and beyond. It also offers illuminating evidence about how Margery Kempe and her scribes used devotion, how Eleanor Hull made it an essential component of her meditative sequence seven days of the week, and how Lady Margaret Beaufort worked towards its instigation as an official feast.
In 1484, humanist philosopher and theologian Marsilio Ficino published the first complete Latin translation of Plato's extant works. Plato's Persona is the first book to undertake a synthetic study of Ficino's interpretation of the Platonic corpus.
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