In this collection of over 100 primary sources, many translated for the first time, Faith Wallis reveals the dynamic world of medicine in the Middle Ages that has been largely unavailable to students and scholars.

Demonstrates that the millennium from the fall of the Roman Empire to the flowering of the Renaissance was a period of great intellectual and practical achievement and innovation. This reference work will be useful to scholars, students, and general readers researching topics in many fields of study, including medieval studies and world history.

A lavishly illustrated medieval Arabic herbal with accompanying essays exploring its scientific, historical, and artistic contexts.

Bede's commentary on Luke's Gospel was one of his most ambitious works of exegesis. Composed around 710-715, it also marked a personal turning-point when Bede publically asserted himself as an authority by displaying his mastery of patristic tradition and his prowess as a theologian capable of interpreting the life and teachings of Christ.

The manuscript tradition of English cookery is for the most part clear: scholars have probably already unearthed most of what has remained and, in large part, the manuscripts were composed in the later Middle Ages. Among the muniments of Durham Cathedral Priory, however, many of which are now in a Cambridge college, there has survived a single sheet headed 'Here begin different kinds of condiments from Poitou' (it is embedded in a manuscript containing medical recipes). This appears to date from the middle of the 12th century, some 150 years before our hitherto earliest extant culinary MS. This book is written by the scholars who discovered and interpreted the manuscript and the modern chefs and cooks who have recreated the dishes. It contains a full transcript and translation of the MS, an extended discussion of the flavourings deployed and the culinary tradition from whence it hails, and an assessment of its medical context. It closes with a set of modern recipes for those who wish to try these arresting flavours, which use tastes that we now reckon marginal or difficult in culinary terms, such as costmary, southernwood, savory and hyssop, and spices such as zeodary, spikenard and galingale. Dr Giles Gasper is a Lecturer at Durham University; Faith Wallis is Associate Professor of Medieval History at McGill University in Toronto; Caroline Yeldham is a reconstructionist cook; Rachael V. Matthews is a graduate student at Durham; Andy Hook is owner of Blackfriars Restaurant and Dan Duggan is its chef.

Six children, only a few days into their seventh grade year, find themselves lying in the middle of Kansas, given nothing to occupy themselves with. That is, until their curiosity of an old shed leads them into a shelter, where Phillip finds a book. At first, when he read the inscriptions, nothing out of the ordinary occured. However, after a few seconds passed, he and his friends found themselves in a strange world that none of them could ever imagine. They face several creatures that you wouldn't find on Earth, like vampires, werewolves, and several other monsters. Now they're fighting for their survival, or better yet, trying to find a way back home.