Preliminary Material /Steven E. Sidebotham -- Introduction /Steven E. Sidebotham -- Erythraean Sea Trade: Wares, Type, Cost and Volume /Steven E. Sidebotham -- Facilitating the Commerce: Roads, Ports and Canals for the Expanding Roman Trade /Steven E. Sidebotham -- Regulations, Traders and Taxes /Steven E. Sidebotham -- The Genesis and Evolution of Roman Policy in the Erythraean sea /Steven E. Sidebotham -- Conclusion /Steven E. Sidebotham -- The Terms 'Erythra Thalassa ' and 'Rubrum Mare ' /Steven E. Sidebotham -- The Date of the Periplus Maris Erythraei /Steven E. Sidebotham -- Bibliography /Steven E. Sidebotham -- Index /Steven E. Sidebotham.

"The first time I was declared dead, I lost my past. The second time, I lost my humanity. Now I'm being hunted, and if I die again, my soul is up for forfeit." After enrolling in Peel Academy, an elite supernatural boarding school on the British Isles, the last of the sirens, Gabrielle Fiori, only wants to fit in. Instead, the elixir meant to awaken her supernatural abilities kills her. When Gabrielle wakes up in the morgue twelve hours later, something wicked is awakened in her, something even the supernatural community has never seen before. Now the only person who can help her is Andre de Leon, the community's infamous bad boy and the king of vampires. Yet even his help can't prevent the repeated attempts on Gabrielle's life. Someone is after her, and they will stop at nothing to end her short existence. Only Gabrielle cannot let that happen now that her soul hangs in the balance, because she may have met the devil. And he wants her. Bad.

The New York Times Editors’ Choice collection of recipes featuring the seasonal foods and flavors of Greek and Mediterranean cuisine. The classic cookbook of Greek cuisine, Rosemary Barron’s Flavours of Greece is regarded as the most authentic and authoritative collection of Greek recipes. Food explorers and cooks of all levels will enjoy more than 250 regional and national specialties—from the olives, feta, and seafood of mezes; to delicate lemon broths, hearty bean soups, grilled meats and fish, baked vegetables and pilafs; to fragrant, gooey honey pastries. Based on decades of research and refinement from Barron’s legendary cooking schools on the island of Crete and in Santorini, these delicious recipes have set the standard for contemporary Greek cuisine, showcasing seasonal foods and flavors perfect for informal eating with family, friends, and entertaining.

As the last horseman carries out his mission to wipe out humanity, he meets the one woman who is immune to his abilities in this long-awaited enemies-to-lovers romance.

This IAS Special Publication contains 23 papers presented at the 3rd International Research Symposium on Modern and Ancient Clastic Tidal Deposits. This symposium series has an enviable international reputation for its quality, and so the contributions represent the latest developments in the field. The conference was preceded and followed by a number of field trips to some of the most prominent tidal flat and barrier island systems of continental Europe, and these have been written up as overview papers that summarize the current state of knowledge about these various tidal regions. The latest research results from this very specialized field. If you are a member of the International Association of Sedimentologists, for purchasing details, please see: http://www.iasnet.org/publications/details.asp?code=SP24