The Cambridge History of Western Textiles
Theres the chance to save over $300 on this monumental reference work. Published in 2003 in two attractive volumes with a nice slipcase, this book takes us through textile history from the Ancient World to the end of the twentieth century. The work is divided into five parts: Textile Industries of the Ancient World; The Medieval Period; The Early Modern Period; The Nineteenth Century; The Twentieth Century. Originally priced beyind the range of most pcokets and available from the publisher at a whopping $460.00, we are bringing this opus to the people at a mere $149.98. For more information and to place your order,
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Taureador Scenes in Tell El-Daba (Avaris) and Knossos
A long-awaited and visually impressive book, this is the first full publication of the bull frescoes from Tell El-Daba, combined with an analysis of similar paintings from Knossos. The book represents a rather special piece of scholarly collaboration between Manfred Bietak and his team, and Nanno Marinatos and Clairy Palyvou, and the result will be tremendously useful and fascinating for art historians of the ancient Aegean and Egyptian worlds.
DBBC is delighted to bring you the book at an introductory 20% discount. For more information on this very important work,
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Image and Imagination
A Global History of Figurative Representation
When and why did art begin? Thats the question posed by this wide-ranging collection of papers from the McDonald Institute of Archaeological Research. Taking a continent-by-continent approach, this book looks at the first sculpture, painting and drawing and what it reveals about the birth of the human spirit. Enjoy the book at a 20% discount!
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Cooking and Dining in Medieval England
Peter Brears new book is a beauty! Of course, there are recipes in modern English with usable measurements and cooking temperatures... but then all these medieval cooking books have recipes of some sort. What really sets this book apart is the additional information, which in fact makes up the lions share of the book. Brears discusses the real practicalities of cooking in the Middle Ages: buying food, storing food, building kitchens, getting good water, culinary equipment. And we have chapters on Roasting, Baking, Brewing, Frying, Sauces, Dairying, Confectionery and much else besides. The book concludes with a narrative reconstruction of the Archbishop of Yorks enthronement feast in 1466, which illustrates, brilliantly, all that has gone before.
Priced at $60, we are delighted to offer the book at 20% off! To find out more,
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