Athens

A history of the world’s first democracy from its beginnings in Athens circa fifth century B.C. to its downfall 200 years later The first democracy, established in ancient Greece more than 2,500 years ago, has served as the foundation for every democratic system of government instituted down the centuries. In this lively history, author Thomas N. Mitchell tells the full and remarkable story of how a radical new political order was born out of the revolutionary movements that swept through the Greek world in the seventh and sixth centuries B.C., how it took firm hold and evolved over the next two hundred years, and how it was eventually undone by the invading Macedonian conquerors, a superior military power. Mitchell’s superb history addresses the most crucial issues surrounding this first paradigm of democratic governance, including what initially inspired the political beliefs underpinning it, the ways the system succeeded and failed, how it enabled both an empire and a cultural revolution that transformed the world of arts and philosophy, and the nature of the Achilles heel that hastened the demise of Athenian democracy.

A history of the world’s first democracy from its beginnings in Athens circa fifth century B.C. to its downfall 200 years later The first democracy, established in ancient Greece more than 2,500 years ago, has served as the foundation for every democratic system of government instituted down the centuries. In this lively history, author Thomas N. Mitchell tells the full and remarkable story of how a radical new political order was born out of the revolutionary movements that swept through the Greek world in the seventh and sixth centuries B.C., how it took firm hold and evolved over the next two hundred years, and how it was eventually undone by the invading Macedonian conquerors, a superior military power. Mitchell’s superb history addresses the most crucial issues surrounding this first paradigm of democratic governance, including what initially inspired the political beliefs underpinning it, the ways the system succeeded and failed, how it enabled both an empire and a cultural revolution that transformed the world of arts and philosophy, and the nature of the Achilles heel that hastened the demise of Athenian democracy.

New York Times bestselling author Diane Kochilas's latest cookbook, with 150 recipes, explores all of the greatest dishes from Greece's most-visited city. Everyone's favorite Greek chef, Diane Kochilas, is back with a cookbook dedicated to exploring the food of Athens. Diane has lived in Athens for thirty years and has been witness to the enormous social and culinary changes all around her. To navigate the city's gastronomic scene today is to discover a city overflowing with new creative energy in its kitchens and myriad of international ingredients in its markets. These new global influences on the Athenian table live side by side with Greece's great gastronomic traditions. Souvlaki, hand pies, and the classic pasta casserole pastitsio are included here along with Athenian "fancy" dishes like Noua, a classic Athenian pot roast, and Chicken Milanese, combining chicken, rice, and a velvety cream sauce. Giving readers a taste of the ways in which the culinary traditions of other countries are shaping the way Athens eats today, Diane offers a recipe for a French-influenced cross between a croissant and spanakopita, shares an Italian twist on a Greek classic with Shrimp Saganaki Risotto, updates a Greek bean dish with a Grec-Mex twist on gigantes, and much more. As with all of Diane's other books, the recipes in Athens are home-cook friendly. So, bring a taste of today's Athenian table to your home with Athens: Food, Stories, Love.

New York Times bestselling author Diane Kochilas's latest cookbook, with 150 recipes, explores all of the greatest dishes from Greece's most-visited city. Everyone's favorite Greek chef, Diane Kochilas, is back with a cookbook dedicated to exploring the food of Athens. Diane has lived in Athens for thirty years and has been witness to the enormous social and culinary changes all around her. To navigate the city's gastronomic scene today is to discover a city overflowing with new creative energy in its kitchens and myriad of international ingredients in its markets. These new global influences on the Athenian table live side by side with Greece's great gastronomic traditions. Souvlaki, hand pies, and the classic pasta casserole pastitsio are included here along with Athenian "fancy" dishes like Noua, a classic Athenian pot roast, and Chicken Milanese, combining chicken, rice, and a velvety cream sauce. Giving readers a taste of the ways in which the culinary traditions of other countries are shaping the way Athens eats today, Diane offers a recipe for a French-influenced cross between a croissant and spanakopita, shares an Italian twist on a Greek classic with Shrimp Saganaki Risotto, updates a Greek bean dish with a Grec-Mex twist on gigantes, and much more. As with all of Diane's other books, the recipes in Athens are home-cook friendly. So, bring a taste of today's Athenian table to your home with Athens: Food, Stories, Love.