Cheese, wine, honey and olive oil - four of Greece's best known contributions to culinary culture - were already well known four thousand years ago. Remains of

Oxford Scholarly Classics is a new series that makes available again great academic works from the archives of Oxford University Press. Reissued in uniform seri

The introduction places the man and his work in context and discusses specific problems of textural arrangement and organization and agricultural practice. Ther

A penetrating look at the condition of family farming--yesterday, today, and tomorrow.