Obelisker I Rom by Manniche, Lise

Subjects: “…Obelisks Italy Rome Guidebooks.…”
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Cæsar Manden og myten. by Trine Arlund Hass, Sine Grove Saxkjaer

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Genbrugskirker i rom : når antik bliver til middelalder / by Hansen, Maria Fabricius

Subjects: “…Catholic church buildings Italy Rome Guidebooks.…”
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rom /

“…Rome (Italy) Civilization.…”
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Antikkens Verden : Videnskab, Kunst, Kultur, Myter Og Religion. by Hoiris, Ole

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Harald Lander : his life and ballets / by Aschengreen, Erik

Table of Contents: “…A personality that parted the waters -- From ballet pupil to successful choreographer -- Artistic director and choreographer -- Artistic director and choreographer -- Heritage and renewal -- Harald Lander and the dancers -- 'The ballet affair" -- The world opens : Paris, Rome, London -- A new 'ballet affair' -- Strict discipline -- Freelance in the USA and Europe -- The circle closes.…”

A history of ancient philosophy : from the beginnings to Augustine / by Friis Johansen, K. 1930-

Table of Contents: “…-- chapter 14 IDEA AND MAN -- chapter 15 THE GOOD CONSTITUTION OF STATE AND MAN -- chapter 16 THE LATE DIALOGUES: KNOWLEDGE AND BEING -- chapter 17 THE LATE DIALOGUES: NATURE, MAN AND SOCIETY -- chapter 18 PLATO AND THE EARLY ACADEMY -- part PART IV ARISTOTLE -- chapter 19 LIFE, WORKS AND POSITION -- chapter 20 LOGIC AND THEORY OF SCIENCE -- chapter 21 NATURAL PHILOSOPHY AND PSYCHOLOGY -- chapter 22 METAPHYSICS AND THEOLOGY -- chapter 23 ETHICS AND POLITICS -- chapter 24 RHETORIC AND POETICS -- chapter 25 THE EARLY PERIPATETICS -- part PART V HELLENISTIC PHILOSOPHY -- chapter 26 SCIENCE AND PHILOSOPHY -- chapter 27 EPICURUS -- chapter 28 EARLY STOICISM -- chapter 29 SCEPTICISM -- chapter 30 GREECE AND ROME -- part PART VI LATE ANTIQUITY -- chapter 31 IMPERIAL ROME -- chapter 32 PLOTINUS -- chapter 33 LATE NEOPLATONISM -- chapter 34 EARLY CHRISTIAN THOUGHT -- chapter 35 AUGUSTINE.…”
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Umami : unlocking the secrets of the fifth taste / by Mouritsen, Ole G.

Table of Contents: “…Fresh fish and shellfishCooked fish and shellfish dishes and soups; Recipe: Pearled spelt, beets, and lobster; Umami and the art of killing a fish; A traditional clambake: New England method, Danish ingredients; Recipe: Crab soup; Recipe: Clambake in a pot; Everyday umami in ancient Greece and Rome; Fish sauces and fish pastes; Recipe: Patina de pisciculis; Modern garum; Recipe: Garum; Recipe: Quick-and-easy garum; Recipe: Smoked quick-and-easy garum; Shellfish paste; Oyster sauce; Sushi and fermented fish; Katsuobushi; Catching katsuo to optimize umami; Niboshi.…”
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