City of Saints explores how Byzantine Rome naturalized saints from throughout the Mediterranean world to build a new sacred topography. As a result, an exhausted city with a limited Christian presence metamorphosed into the spiritual center of Western Christianity.
It was far from inevitable that Rome would emerge as the spiritual center of Western Christianity in the early Middle Ages. After the move of the Empire's capital to Constantinople in the fourth century and the Gothic Wars in the sixth century, Rome was gradually depleted physically, economically, and politically. How then, asks Maya Maskarinec, did this exhausted city, with limited Christian presence, transform over the course of the sixth through ninth centuries into a seemingly inexhaustible reservoir of sanctity? Conventional narratives explain the rise of Christian Rome as resulting from an increasingly powerful papacy. In City of Saints, Maskarinec looks outward, to examine how Rome interacted with the wider Mediterranean world in the Byzantine period. During the early Middle Ages, the city imported dozens of saints and their legends, naturalized them, and physically layered their cults onto the city's imperial and sacred topography. Maskarinec documents Rome's spectacular physical transformation, drawing on church architecture, frescoes, mosaics, inscriptions, Greek and Latin hagiographical texts, and less-studied documents that attest to the commemoration of these foreign saints. These sources reveal a vibrant plurality of voices—Byzantine administrators, refugees, aristocrats, monks, pilgrims, and others—who shaped a distinctly Roman version of Christianity. City of Saints extends its analysis to the end of the ninth century, when the city's ties to the Byzantine world weakened. Rome's political and economic orbits moved toward the Carolingian world, where the saints' cults circulated, valorizing Rome's burgeoning claims as a microcosm of the "universal" Christian church.
This book describes the dietary habits (such as use of probiotics, synbiotics, prebiotics and dietary fiber) that could modify and reduce the risk of developing colorectal cancer (CRC). The book will be of practical and scientific use to academicians, research scholars, students, health professionals, nutritionists, etc. and could support the cause of preventing CRC by adopting smarter food habits. CRC is the third leading cause of death, in terms of both incidence and mortality, among men and women. Excess consumption of red and processed meat, roasted coffee, etc. have shown an increase in CRC, indicating that compounds formed in food containing free amino acids and sugars interact at elevated temperatures to form mutagens or carcinogens. Standard treatment options for CRC include invasive surgery and chemotherapy or radiation. Several lifestyle and dietary factors could prevent this ailment. Probiotics, prebiotics and synbiotics that are found in functional foods, health supplements and nutraceuticals and short chain fatty acids that are formed in the colon as a result of microbial fermentation of undigested bioactive carbohydrates by Bifidobacterium and Lactobacillus inhibit colonic epithelial cells and minimize inflammation, thereby exhibiting immunomodulatory effects. This book tries to address the novel unexplored benefits and mechanism of action of these functional foods.
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