"Anglo-Saxons were not only frequently buried with material artefacts ranging from pots to clothing to jewellery, they were also often buried with items of food; the funeral ritual itself was sometimes marked by feasting, even at the graveside." "Christina Lee examines the place of food and feasting in funeral rituals from the earliest period to the eleventh century, considering the changes and transformations that occurred during this time. She draws on a wide range of sources, from archaeological evidence to the existing texts; she is concerned particularly to look at representations of funeral feasting and how it functioned as a tool for memory, shedding light on the relationship between the living and the dead." -- Prové de l'editor.
'Appreciating each other's funerary practices allowed the Wendats and French colonists to find common ground where there seemingly would be none. This title analyzes these encounters, using the Feast of the Dead as a metaphor for broader Indian-European relations in North America." -- WorldCat.
This Oriental Institute Museum exhibit catalog looks at how the living commemorated and cared for deceased ancestors in the ancient Middle East. The focus of the exhibit is the memorial monument (stele) of an official named Katumuwa (ca. 735 BC), discovered in 2008 by University of Chicago archaeologists at the site of Zincirli, Turkey. Part I of the catalog presents the most comprehensive collection of scholarship yet published on the interpretation of the Katumuwa Stele, an illuminating new document of ancestor cult and beliefs about the soul. In Part II, leading scholars describe the relationship between the living and the dead in Mesopotamia, Egypt, Anatolia, and the Levant (Syria-Palestine), providing a valuable introduction to the family and mortuary religion of the ancient Middle East. The fifty-seven objects cataloged highlight the role of food and drink offerings and stone effigies in maintaining a place for the dead in family life.
'A writer of subtle, finely crafted supernatural tales.' - T.E.D. Klein '[H]is stories . . . build up a unique sense of unease.' - Brian Stableford '[T]ense, cryptic . . . brooding supernaturalism . . . unjustly forgotten.' - E. F. Bleiler Something is wrong with Colonel Habgood's young son Denis. Some mysterious force seems to be sapping his physical health, and his behaviour has become oddly evasive and deceptive. Habgood suspects the pernicious influence of Raoul, a sinister handyman with whom Denis has become infatuated, believing that the man may be corrupting and defiling his son. But even after Raoul's departure, the troubles continue, and Denis's strength continues to wane. In an old book of medieval legends, his father finds a possible, if implausible, answer in stories of a nameless horror from beyond the grave that feasts on the young in order to return to life. Or could what's happening to Denis have any connection to an unexplained death in the attic turret nearly eighty years ago? And isn't there something strange about the scarecrow out in the fields, which seems, barely perceptibly, to have moved . . . ? Originally published in a limited hardcover edition by the legendary Arkham House, John Metcalfe's The Feasting Dead (1954) is worthy of being ranked alongside The Turn of the Screw and the tales of M.R. James, L.P. Hartley, and Robert Aickman. This new edition of this classic novella, previously available only in expensive secondhand copies, will allow modern readers to rediscover the unjustly neglected Metcalfe (1891-1965).
Foraging & Feasting: A Field Guide and Wild Food Cookbook celebrates and reclaims the lost art of turning locally gathered wild plants into nutritious, delicious meals ? a traditional foodway long practiced by our ancestors but neglected in modern times. The book's beautiful, instructive botanical illustrations and enlightening recipes offer an adventurous and satisfying way to eat locally and seasonally. Readers will be able to identify, harvest, prepare, eat, and savor the wild bounty all around them. We share this project with you out of our long commitment to connecting with nature through food and art. The effort weaves together Dina?s 30 years of passionate investigations into wild-plant identification, foraging, and cooking with Wendy?s deft artistic skills honed over 15 years as a botanical illustrator. The result is an abundance of recipes and illustrations that explore creative ways to bring wild edibles into our lives. Part One of Foraging & Feasting serves as a visual guide, tracking 50 plants through their growing cycle. The images illustrate the culinary uses of wild plants at various seasons. Part Two contains easy-to-use references including Plant Chart Centerfolds and Seasonal Flow Charts. Part Three brings you into the kitchen; here you'll find more than 100 master recipes and countless variations formulated to help you easily turn wild plants into delectable salads, soups, beverages, meat dishes, desserts, and a host of other culinary delights. These recipes are not limited to wild ingredients; they can be used with cultivated ingredients as well, purchased or homegrown. Many of the recipes can be made to accommodate various dietary restrictions: gluten-free, casein-free, dairy-free, grain-free, and sugar-free. Among those who will find the book valuable are the health-conscious members of the Weston A Price Foundation, ever in search of nutrient-dense, traditional whole foods. Slow Food enthusiasts will appreciate how focusing on ancient, seas¬¬unusual edibles.
Published posthumously in 1964, A Moveable Feast remains one of Ernest Hemingway's most beloved works. Since Hemingway's personal papers were released in 1979, scholars have examined and debated the changes made to the text before publication. Now this new special restored edition presents the original manuscript as the author prepared it to be published. Featuring a personal foreword by Patrick Hemingway, Ernest's sole surviving son, and an introduction by the editor and grandson of the author, Seán Hemingway, this new edition also includes a number of unfinished, never-before-published Paris sketches revealing experiences that Hemingway had with his son Jack and his first wife, Hadley. Also included are irreverent portraits of other luminaries, such as F. Scott Fitzgerald and Ford Madox Ford, and insightful recollections of his own early experiments with his craft. Sure to excite critics and readers alike, the restored edition of A Moveable Feast brilliantly evokes the exuberant mood of Paris after World War I and the unbridled creativity and unquenchable enthusiasm that Hemingway himself epitomized.
Explores a variety of Mexican festivals, most of which are spiritual or religious, including the holidays of Christmas, Carnival, and Holy week, and covers the Days of the Dead, the sacred arts of the Huichol ethnic group, and more, with photographs.
In this second volume, Dr. Cook provides a series of articles that are part of his morning meditations on Scripture. Meditation, in the biblical sense, is an intentional filling of the mind with divine viewpoint; specifically, God’s Word. The purpose is to saturate our thinking with Scripture so that it will permeate all aspects of our reasoning and guide us into God’s will. These articles touch on subjects such as soteriology, grace, worship, righteous living, and character studies of people such as Saul and David. The overall intent of the book is to inform and inspire believers to live righteously before God.
You'¬?ll think you'¬?ve died and gone to heaven when you sample the delicious fare laid out in DEATH WARMED OVER, a unique collection of 75 recipes typically served at funeral ceremonies, alongside descriptions of rituals and traditions from cultures around the world. One part sociological study and one part cookbook, DEATH WARMED OVER explains the background and proper timing for such culinary rituals as passing a hen and a loaf of bread over a grave as dirt is shoveled onto the coffin, serving chocolate caskets and skull-shaped cakes at a funeral, and baking up a Funeral Pie to acknowledge the passing of a loved one. Whether you'¬?ve been asked to provide food for a funeral feast or wish to bring an appropriate culinary contribution for the extended mourning period, look no further than DEATH WARMED OVER.A unique cookbook that shows you how to incorporate long-standing ethnic and cultural traditions-from the Amish and Eskimo to Greek and Polish-into the planning of a well-rounded celebration of life.With detailed mail-order resources for specialty and ethnic foods.Features suggestions for ways to incorporate recipes and traditions into nonfuneral parties or gatherings.Cover image title, "Post-Mortem Club with Past Member" (August 3, 1934). The Post-Mortem Club, an organization of naprapaths, held its annual breakfast with all chapter members present although the president, J. M. McAdou, founder, had died during the past year. One of the rules of the club is that each member will his skeleton to it, for atttendence to club meetings despite death."Lisa Rogak'¬?s recipe-enriched approach to funeral customs around the world reminds us that these rites are for the living. Digging into her slow-cooked jambalaya dish meant to be served after a New Orleans jazz funeral would make anyone feel happy to be alive."-Barbara Haber, author of From Hardtack to Home Fries: An Uncommon History of American cooks and Meals
