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These are only a few of the questions language lovers, linguists, and lay readers will be able to answer with the Dictionary of Languages-an easy-to-navigate, authoritative guide to the world's languages and language groups at the end of the twentieth century. Andrew Dalby had the needs and interests of general readers in mind when he compiled this comprehensive reference work-most other language guides are written for scholars, and many include little or none of the absorbing social, cultural, geographic, and historical details that are brought together here. 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In the Dictionary of Languages, readers will find:  *a selection of four hundred languages and language groups, arranged alphabetically, with rich, detailed descriptions of the genesis, development, and current status of each;  *more than two hundred maps displaying where the languages are spoken today;  *sidebars showing alphabets, numerals, and other enriching facts  *a comprehensive index listing additional languages, guiding readers to the nearest language groups with full writeups and maps;  *charts breaking down large language groups-such as Bantu or Austroasiatic languages-by geographic region and approximate number of speakers.  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Remains of honeycombs and of cheeses have been found under the volcanic ash of the Santorini eruption of 1627 BC. Over the millennia, Greek food diversified and absorbed neighbouring traditions, yet retained its own distinctive character. In Siren Feasts, Andrew Dalby provides the first serious social history of Greek food. He begins with the tunny fishers of the neolithic age, and traces the story through the repertoire of classical Greece, the reputations of Lydia for luxury and of Sicily and South Italy for sybaritism, to the Imperial synthesis of varying traditions, with a look forward to the Byzantine cuisine and the development of the modern Greek menu. The apples of the Hesperides turn out to be lemons, and great favour attaches to Byzantine biscuits. 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