By Jessica Kerwin Jenkins
Pleasing, unforeseen, and entire of appeal, the follow-up to Jessica Kerwin Jenkins’s Encyclopedia of the Exquisite offers a miscellany of attractive tales, detailing the exciting customs, traditions, and to blame pleasures pursued during the ages.
All the Time within the World takes its cue from an iconic element of medieval lifestyles, the publication of hours, which prescribed definite readings and contemplations for sure elements of the day all year long. Divided into greater than seventy-five entries, All the Time within the World is brimming with witty bons mots, attention-grabbing etymologies, and arresting anecdotes encompassing an array of cultures and eras. topics coated contain the daylong rite of laying a royal Elizabethan tablecloth; the radicalization of sartorial stylish in Eighteen Nineties Paris; Nostradamus's trust within the aphrodisiac strength of jam; the sensuous perform of sniffing incense in fifteenth-century Japan; the yank fascination with flaming truffles; the short-lived inventive self-discipline of “lumia,” or visible track; the evolution of espresso from a spiritual ritual to a forbidden appreciate the center East; Henriette d'Angeville's fearless and wine-fueled ascent of Mont Blanc; the flowery treasure hunts concocted by way of London's brilliant younger issues; and the musical revolution often called bebop. An antidote to the modern cult of “getting issues done,” All the Time within the World revives forgotten treasures of the previous whereas inspiring a keenness for sturdy dwelling within the current.
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Additional info for All the Time in the World: A Book of Hours
I had known Bryer since one of the early Birmingham symposia back in the 1970s, but our acquaintance remained a remote one. Although I am older than he, at that stage I was a lowly PhD student, struggling to complete a thesis, and he was already an established professor; By chance, we both decided to attend the International Byzantine Conference held in Athens in 1976. And we met when we both decided to play truant from the main activity of the day, and to get off the bus taking the group to Delphi, as we wanted to spend more time at Hosios Loukas.
It is a small thing, but it stands out in my memories of Bryer as someone who motivated and enthused everyone he taught and many he did not, and who certainly motivated me, for good or ill, to pursue my own Byzantine adventure! 5. Not the champagne bus Margaret Mullett Some time between 1118 and 1133 Michael Italikos asked a young friend to dinner. It was to be some dinner, a pandaisia, a complete banquet at which no one and nothing fails: there was to be venison, hare, peacock and partridge, boiled and roast meats, swans and sausages, tarts and custards, sesame-cakes and honey-cakes.
Since he had always refused to countenance any idea of a Festschrift, we thought it would be neat to set up a symposium in which he could participate and which could then be turned into a volume in his honour. To my great delight, this is what has happened. Finally, let no one forget that Bryer is the world's expert on one aspect of Byzantine food and drink - porridge. This food was obviously one of the mainstays of the transhumant pastoralists encountered in the Pontic Alps, who dried their summer grain and formed it into compressed blocks, which they broke up and heated with water or milk to make into porridge during the winter.
All the Time in the World: A Book of Hours by Jessica Kerwin Jenkins