A sextet of sceptic texts has been collected in Stoic Six Pack 4 - The Sceptics: Pyrrhonic Sketches by Sextus Empiricus, Life of Pyrrho by Diogenes Laertius, Sextus Empiricus and Greek Scepticism by Mary Mills Patrick, The Greek Sceptics: from Pyrrho to Sextus by Norman MacColl, Stoics and Sceptics by Edwyn Bevan and Life of Carneades by Diogenes Laertius. A key concept for the sceptics was ataraxia (""tranquility""), a Greek term used by Pyrrho to describe a lucid state of robust tranquility, characterized by ongoing freedom from distress and worry. By applying ideas of what he called ""practical skepticism"" to Ethics and to life in general, Pyrrho concluded that ataraxia could be achieved. Arriving at a state of ataraxia became the ultimate goal of the early Skeptikoi.
A Comprehensive Bibliography Volume I: Southeastern and East Central Europe (Edited by Irina Livezeanu with June Pachuta Farris) Volume II: Russia, the Non-Russian Peoples of the Russian
A Comprehensive Bibliography Volume I: Southeastern and East Central Europe (Edited by Irina Livezeanu with June Pachuta Farris) Volume II: Russia, the Non-Russian Peoples of the Russian
This is the first comprehensive, multidisciplinary, and multilingual bibliography on "Women and Gender in East Central Europe and the Balkans (Vol. 1)" and "The Lands of the Former Soviet Union (Vol. 2)" over the past millennium. The coverage encompasses the relevant territories of the Russian, Hapsburg, and Ottoman empires, Germany and Greece, and the Jewish and Roma diasporas. Topics range from legal status and marital customs to economic participation and gender roles, plus unparalleled documentation of women writers and artists, and autobiographical works of all kinds. The volumes include approximately 30,000 bibliographic entries on works published through the end of 2000, as well as web sites and unpublished dissertations. Many of the individual entries are annotated with brief descriptions of major works and the tables of contents for collections and anthologies. The entries are cross-referenced and each volume includes indexes.
History from below uncovers overlooked protagonists contributing to (inter)national endeavour often against considerable odds. Mrs T. Edward Bowdich then Mrs R. Lee (1791–1856) is indicative. When women allegedly cannot participate in early nineteenth-century scientific exploration, discovery and publication, Sarah’s multiple specialist contributions to French and British natural history have attracted no book-length study. This first appraisal of Sarah’s unbroken production of discipline-changing scientific work over three decades – in modern ichthyology, in historical geography of West Africa and in the next-generational dissemination of expert scientific knowledge – does more than fill this gap. The book also pivotally investigates the intercultural, interdisciplinary and multi-genre reach of Sarah’s pioneering perspectives and contributions, and how she could achieve her work independently in her own name(s) over three decades. Sarah’s larger significance is then to provide a very different narrative for women at work in expert nineteenth-century natural history-making. By everywhere challenging the secondary, minor and domestic frames for women’s contributions of the period, the pioneering perspectives of Sarah’s story also provide alternative paradigms to the ‘leaky-pipeline’ modelstill informing women’s careers and work in STEM(M) today.
This meticulously researched, beautiful volume offers fresh and lively insight into an empire and cuisine that until recent decades has been too narrowly viewed through orientalist spectacles. The Ottoman Empire was one of the largest and longest-lasting empires in history—and one of the most culinarily inclined. In this powerful and complex concoction of politics, culture, and cuisine, the production and consumption of food reflected the lives of the empire’s citizens from sultans to soldiers. Food bound people of different classes and backgrounds together, defining identity and serving symbolic functions in the social, religious, political, and military spheres. In Bountiful Empire, Priscilla Mary Işın examines the changing meanings of the Ottoman Empire’s foodways as they evolved over more than five centuries. Işın begins with the essential ingredients of this fascinating history, examining the earlier culinary traditions in which Ottoman cuisine was rooted, such as those of the Central Asian Turks, Abbasids, Seljuks, and Byzantines. She goes on to explore the diverse aspects of this rich culinary culture, including etiquette, cooks, restaurants, military food, food laws, and food trade. The book draws on everything from archival documents to poetry and features more than one hundred delectable illustrations.
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