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1. |
Record Nr. |
UNISA996433043603316 |
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Titolo |
The Good Christian Ruler in the First Millennium : Views from the Wider Mediterranean World in Conversation / / ed. by Philip Michael Forness, Alexandra Hasse-Ungeheuer, Hartmut Leppin |
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Pubbl/distr/stampa |
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Berlin ; ; Boston : , : De Gruyter, , [2021] |
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©2021 |
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ISBN |
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Descrizione fisica |
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1 online resource (IX, 464 p.) |
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Collana |
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Millennium-Studien / Millennium Studies ; ; 92 |
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Disciplina |
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Soggetti |
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RELIGION / Christianity / History |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di contenuto |
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Frontmatter -- Preface -- Contents -- Introduction: Expanding the Discourse on Good Christian Rulership -- A. The Good Christian Ruler in the Roman Empire -- Finding a Common Cause: Fourth-Century Greek Discourses on Rulership -- The Good Sinful Ruler: Ambrose of Milan and Theodosius I -- The Emperor's Two Cities: Augustine's Image of the Good Christian Ruler in De civitate Dei 5.24 -- Pious and Impious Christian Rulers According to Egyptian Historiography and Hagiography: A First Survey of the Evidence -- Faithful Rulers and Theological Deviance: Ephrem the Syrian and Jacob of Serugh on the Roman Emperor -- B. The Good Christian Ruler between Persia and Rome -- Images of the Good Ruler in Sasanian Iran: An Emic View -- Representations of Rulership in Late Antique Armenia -- The Depiction of the Arsacid Dynasty in Medieval Armenian Historiography -- Vakhtang I Gorgasali (r. 447-522) as a Christian Monarch in Georgia: His Depiction in the Life of Kartli -- The Creation of a "Pious" Image of King Vačʽagan II (r. c. 485-523) of Caucasian Albania in the Tale of Vačʽagan (Early Sixth Century) -- Concerning Four Kings From the Land of 'Deep Ravines, Dense Forests and Dark Thickets' -- C. The Good Christian Ruler in Post‐Roman Traditions -- The Good Ruler from a Papal Perspective: Continuities and Discontinuities in Papal Letters from the Fourth to Eighth Centuries -- The Image of the Christian Ruler in the Catholic Monarchy of Visigothic Spain: Julian of Toledo's Historia |
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Wambae -- Goodness and Cruelty: The Image of the Ruler of the First Bulgarian Empire in the Period of Christianisation (Ninth Century) -- A Christian King in Africa: The Image of Christian Nubian Rulers in Internal and External Sources -- D. The Good Ruler under Islamic Rule -- Justice and Good Administration in Medieval Islam: The Book of the Pearl of the Ruler by Ibn ʿAbd Rabbih (860-940) -- Images of Emperors and Emirs in Early Islamic Egypt -- Shaping the Good Christian King under Muslim Rule: Constantine and the Torah in the Melkite Arabic Chronicle of Agapius of Mabbug (Tenth Century) -- Index of Persons and Places -- Subject Index |
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Sommario/riassunto |
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Das spätantike und frühmittelalterliche Mediterraneum war durch eine enorme kulturelle und sprachliche Vielfalt gekennzeichnet. Zugleich schuf das Christentum Verbindungen, die sich unter anderem in gemeinsamen Erzählungen vom Königtum niederschlugen. Diese waren indes auch von weiteren Traditionen beeinflusst, griechisch-römischen, persischen, wie auch kaukasischen und anderen. Der Sammelband erörtert die Vorstellungen und Debatten über den guten christlichen Herrscher in verschiedenen Kontexten sowie Sprachen und beachtet dabei besonders diejenigen, die an der Peripherie stattfanden, etwa im Kaukasus oder in Nubien. Zum Vergleich werden auch nicht-christliche Konzepte herangezogen. Dadurch sollen Verflechtung und Verbundenheit der mediterranen Kulturen deutlich werden, aber auch die Konfliktlinien, die unter den Christen sowie zwischen ihnen und anderen Kulturen bestanden. Auf diese Weise integriert der Band allgemeine Geschichte und die Geschichte des christlichen Orients und versucht so eine Vielzahl von Spezialstudien für eine übergreifende Fragestellung fruchtbar zu machen. |
The late antique and early medieval Mediterranean was characterized by wide-ranging cultural and linguistic diversity. Yet, under the influence of Christianity, communities in the Mediterranean world were bound together by common concepts of good rulership, which were also shaped by Greco-Roman, Persian, Caucasian, and other traditions. This collection of essays examines ideas of good Christian rulership and the debates surrounding them in diverse cultures and linguistic communities. It grants special attention to communities on the periphery, such as the Caucasus and Nubia, and some essays examine non-Christian concepts of good rulership to offer a comparative perspective. As a whole, the studies in this volume reveal not only the entanglement and affinity of communities around the Mediterranean but also areas of conflict among Christians and between Christians and other cultural traditions. By gathering various specialized studies on the overarching question of good rulership, this volume highlights the possibilities of placing research on classical antiquity and early medieval Europe into conversation with the study of eastern Christianity. |
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2. |
Record Nr. |
UNISA996197330403316 |
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Titolo |
Handbook of meat, poultry and seafood quality / / editor, Leo M.L. Nollet ; associate editors, Terri Boylston ... [et al.] |
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Pubbl/distr/stampa |
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Ames, Iowa, : Blackwell Pub., 2007 |
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ISBN |
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1-282-36556-8 |
9786612365560 |
0-470-27782-3 |
0-470-27654-1 |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (739 p.) |
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Altri autori (Persone) |
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NolletLeo M. L. <1948-> |
BoylstonTerri |
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Disciplina |
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Soggetti |
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Meat - Quality |
Poultry - Quality |
Seafood - Quality |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Handbook of Meat, Poultry and Seafood Quality; Contents; List of Contributors; Preface; Part I. General Food Quality Factors; 1. Factors Affecting Food Quality: A Primer; 2. Hazard Analysis and Critical Control Points and Muscle Food Safety in the United States; Part II. Sensory Attributes of Muscle Foods; 3. History, Background, and Objectives of Sensory Evaluation in Muscle Foods; 4. Chemical and Biochemical Aspects of Color in Muscle Foods; 5. Sensory: Human Biology and Physiology; 6. Sensory Methodology of Muscle Foods; 7. Objective Methods of Sensory Analysis |
8. Attributes of Muscle Foods: Color, Texture, FlavorPart III. Flavors; 9. Sensory Characterization; 10. Chemical Characterization; 11. Chemistry, Technology, and Safety of Synthetic Flavors; 12. Process Flavors; 13. Savory Flavors; 14. Natural Flavors; 15. Wood Smoke Flavor; 16. Blended Flavors; 17. Off Flavors and Rancidity in Foods; 18. Land Animal Products; 19. Marine Animal and Plant Products; 20. Maillard Reaction in Flavor Generation; 21. Traditional Laboratory Methods; 22. Recent Developments in Flavor Measurements; Part IV. |
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Beef Quality; 23. Sensory Evaluation of Beef Flavor |
24. Beef Quality and Tainting25. Microbiological and Sensory Properties of Beef; 26. Quality Measurements in Beef; 27. Shelf Life of Meats; 28. Packaging and Freezing of Beef as Related to Sensory Properties; Part V. Pork Quality; 29. Fresh and Frozen Pork Color; 30. Microbiological and Sensory Properties of Fresh and Frozen Pork Products; 31. Pork Taint; 32. Shelf Life of Fresh and Frozen Pork; Part VI. Poultry Quality; 33. General Attributes of Fresh and Frozen Poultry Meat; 34. Poultry Meat Flavor; 35. Color of Fresh and Frozen Poultry; 36. Shelf Life of Fresh and Frozen Poultry |
37. Packaging of Fresh and Frozen Poultry38. Microbiological and Sensory Properties of Fresh and Frozen Poultry; Part VII. Seafood Quality; 39. Fish and Sensory Analysis in the Fish Chain; 40. Sensory Profiling of Fish, Fish Product, and Shellfish; 41. Quality Index Methods; 42. Texture of Fish, Fish Products, and Shellfish; 43. Perception of Sensory Quality of Wild and Farmed Fish by Experts, Consumers, and Chefs or Cooks in the Restaurant Sector; 44. Quality of Frozen Fish; Appendix Standards for Meat, Poultry, and Seafood in the United States; Index |
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Sommario/riassunto |
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The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:additives aroma color contaminants flavors microbiology moisture mouthfeel nutrition packagi |
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