"With the original text of Sion, Bibliotheque cantonale du Valais, MS Supersaxo 103."

In contrast to the role traditionally fulfilled by secular rulers, the pope has been perceived as an individual person existing in a body subject to decay and death, yet at the same time a corporeal representation of Christ and the Church, eternity and salvation. Using an array of evidence from the eleventh through the fifteenth centuries, Agostino Paravicini- Bagliani addresses this paradox. He studies the rituals, metaphors, and images of the pope's body as they developed over time and shows how they resulted in the expectation that the pope's body be simultaneously physical and metaphorical. Also included is a particular emphasis on the thirteenth century when, during the pontificate of Boniface VIII (1294-1303), the papal court became the focus of medicine and the natural sciences as physicians devised ways to protect the pope's health and prolong his life. Masterfully translated from the Italian, this engaging history of the pope's body provides a new perspective for readers to understand the papacy, both historically and in our own time.

This Book Is A Result Of The Ongoing Activity Centered On Discovering And Understanding The Mythic, Religions, Social And Legal Underpinnings Of The Ancient Indo-European-Speaking Continuum In Terms Of Their Oldest Or Most Archaic Manifestations. Without Dustcover, Spine Slightly Damaged At Bottom, Ex-Libris, Usual Library Stamps And Markings, Text Absolutely Clean, Condition Good.

Anthimus was a Greek doctor condemned by the Emperor of Constantinople to a life of exile at the court of Theodoric the Ostrogoth, barbarian ruler of Italy at the beginning of the 6th century AD. In the course of his life in Ravenna he was sent as ambassador to the King of the Franks and, perhaps as a sweetener to his fierce yet royal host, wrote a letter about foods - which were good for you, which were bad, and in some cases how to cook and serve them. It may reasonably be called the first French cookery book. various errors of fact in earlier editions, a Latin text based on the editio princeps of 1864, a modern English translation, and a detailed commentary on the work itself, with many cross-references to classical medical treatises, the literature of classical cookery and modern scholarship insofar as it knows anything of the food and cookery of the early Merovingian Franks. linguistic transition from classical to medieval Latin, but rarely has it been treated for what it was - a cookery and medical treatise. It shows cooking on the cusp between the bread-, vegetable- and oil-based cuisine of the Mediterranean and the meat-dominated cookery of the northern forests.