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| dione lucas recipes: Dione Lucas Gourmet Cooking School Cookbook Dione Lucas, Darlene Geis, 1982 |
| dione lucas recipes: Dione Lucas Recipes Dione Lucas, 195? |
| dione lucas recipes: The Cordon Bleu Cookbook Dione Lucas, 1999 Over 350 recipes, from the founder of the Cordon Bleu cooking schools. |
| dione lucas recipes: Fashionable Food Sylvia Lovegren, 2005-06 Organized by decade, spanning the 1920s to the 1990s, this first complete history of gourmet food in America offers an irreverent approach to every food fad of the 20th century--from Crepe Suzettes to blue corn chips. Recipes, menus and illustrations for these creations can be found throughout. 40 photos. |
| dione lucas recipes: The Cordon Bleu Cook Book Dione Lucas, 1981-01-01 The finest French recipes |
| dione lucas recipes: Classic Scandinavian Cooking Nika Standen Hazelton, 1994 A collection of more than 200 classic recipes from the countries of Sweden, Norway, Denmark, Finland and Iceland. |
| dione lucas recipes: Dictators' Dinners Victoria Clark, Melissa Scott, 2020-03 What did dictators eat? Sometimes simply obscene amounts of the best their nations could offer, but more often their humble origins, or embarrassing medical conditions, or simple lack of interest in food meant their tastes were unpretentious--ranging from human flesh, to raw garlic salad, to Quality Street. Here we learn of their foibles, their eccentricities and their frequent terror of poisoning--something no number of food tasters was ever able to assuage. For a selection of 25 former national figureheads across the world, each section comprises an outline of the dictator's history, a short essay on their particular eating habits, table manners, digestive systems etc. and one or two of their favorite recipes. |
| dione lucas recipes: The Secret History of Home Economics: How Trailblazing Women Harnessed the Power of Home and Changed the Way We Live Danielle Dreilinger, 2021-05-04 Deeply researched and crisply written. —Margaret Talbot,?The New Yorker The surprising, often fiercely feminist, always fascinating, yet barely known, history of home economics. The term “home economics” may conjure traumatic memories of lopsided hand-sewn pillows or sunken muffins. But common conception obscures the story of the revolutionary science of better living. The field exploded opportunities for women in the twentieth century by reducing domestic work and providing jobs as professors, engineers, chemists, and businesspeople. And it has something to teach us today. In the surprising, often fiercely feminist and always fascinating The Secret History of Home Economics, Danielle Dreilinger traces the field’s history from Black colleges to Eleanor Roosevelt to Okinawa, from a Betty Crocker brigade to DIY techies. These women—and they were mostly women—became chemists and marketers, studied nutrition, health, and exercise, tested parachutes, created astronaut food, and took bold steps in childhood development and education. Home economics followed the currents of American culture even as it shaped them. Dreilinger brings forward the racism within the movement along with the strides taken by women of color who were influential leaders and innovators. She also looks at the personal lives of home economics’ women, as they chose to be single, share lives with other women, or try for egalitarian marriages. This groundbreaking and engaging history restores a denigrated subject to its rightful importance, as it reminds us that everyone should learn how to cook a meal, balance their account, and fight for a better world. |
| dione lucas recipes: Julia Child's The French Chef Dana Polan, 2011-08-12 Dana Polan considers what made Julia Childs TV show, The French Chef, so popular during its original broadcast and such enduring influences on American cooking, American television, and American culture since then. |
| dione lucas recipes: Unforgettable Emily Kaiser Thelin, 2017-10-17 This biographical cookbook tells the story of culinary legend and author of nine award-winning cookbooks, Paula Wolfert, who was diagnosed with Alzheimer's in 2013, and shares more than fifty of her most iconic dishes as it explores the relationship between food and memory. The gripping narrative traces the arc of Wolfert's career, from her Brooklyn childhood to her adventures in the farthest corners of the Mediterranean: from nights spent with Beat Generation icons like Allen Ginsberg, to working with the great James Beard; from living in Morocco at a time when it really was like a fourteenth century culture, to bringing international food to America's kitchens through magazines and cookbooks. Anecdotes and adventuresome stories come from Paula's extensive personal archive, interviews with Paula herself, and dozens of interviews with food writers and chefs whom she influenced and influenced her-including Alice Waters,Thomas Keller, Diana Kennedy, André Daguin, and Jacques Pepin. Wolfert's recipes are like no other: each is a new discovery, yielding incredible flavors, using unusual techniques and ingredients, often with an incredible backstory. And the recipes are organized into menus inspired by Wolfert's life and travels--such as James Beard's Easy Entertaining menu; a Moroccan Party; and a Slow and Easy Feast. Unforgettable also addresses Wolfert's acknowledgement of the challenges of living with Alzheimer's, a disease that often means she cannot remember the things she did yesterday, but can still recall in detail what she has cooked over the years. Not accepting defeat easily, Wolfert created a new brain-centric diet, emphasizing healthy meats and fresh vegetables, and her recipes are included here. Unforgettable is a delight for those who know and love Paula Wolfert's recipes, but will be a delicious discovery for those who love food, but have not yet heard of this influential cookbook writer and culinary legend. |
| dione lucas recipes: My Life in Recipes Joan Nathan, 2024-04-09 A new cookbook from the best-selling and award-winning author that uses recipes to look back at her life and family history—and at her personal journey discovering Jewish cuisine from around the world There is no greater authority on Jewish cooking than Joan Nathan. —Michael Solomonov, James Beard award-winning chef and author of Zahav Before hummus was available in every grocery store—before shakshuka was a dish on every brunch menu—Joan Nathan taught home cooks how and why they should make these now-beloved staples themselves. Here, in her most personal book yet, the beloved authority on global Jewish cuisine uses recipes to look back at her own family’s history— their arrival in America from Germany; her childhood in postwar New York and Rhode Island; her years in Paris, New York, Israel, and Washington, DC. Nathan shares her story—of marriage, motherhood, and a career as a food writer; of a life well-lived and centered around meals—and she punctuates it with all the foods she has come to love. With over 100 recipes from roast chicken to rugelach, from matzoh ball soup to challah and brisket, here are updated versions of her favorites. But here too are new favorites: Salmon with Preserved Lemon and Za’atar; Fragrant Spiced Chicken with Rice, Eggplant, Peppers, and Zucchini; Mahammar (a Syrian pepper, pomegranate and walnut dip); Moroccan Chicken with Almonds, Cinnamon and Couscous; Joan’s version of the perfect Black and White Cookies. This is a treasury of recipes and stories—and an invitation to a seat at Nathan's table. |
| dione lucas recipes: The Perfect Omelet: Essential Recipes for the Home Cook John E. Finn, 2017-05-02 A charmingly illustrated ode to omelets with step-by-step techniques and 100 recipes The omelet is at once simple and complex, delicious at any time. John Finn’s mother was certainly a fan—she spent years searching for the perfect technique and has passed her knowledge, and her passion, to her son. Here Finn provides instructions for four master recipes—the classic French omelet nature, an American diner omelet, a frittata, and a dessert omelet—and delectable variations on each, including: Omelet Bonne Femme (potatoes, bacon, and onion) Many Mushrooms Omelet Tortilla with Caramelized Onions and Serrano Ham Chocolate Soufflé Omelet Omelettier John Finn leaves no eggshell unturned and provides readers with everything they need to find their way to their own perfect omelet. |
| dione lucas recipes: Wallflower at the Orgy Nora Ephron, 2011-06-01 A bitingly funny, provocative, and revealing look at our foibles, passions, and pasttimes—from one of the most creative minds of our time. “Nora Ephron can write about anything better than anybody else can write about anything.”—The New York Times From her Academy Award–nominated screenplays to her bestselling fiction and essays, Nora Ephron is one of America’s most gifted, prolific, and versatile writers. In this classic collection of magazine articles, Ephron does what she does best: embrace American culture with love, cynicism, and unmatched wit. From tracking down the beginnings of the self-help movement to dressing down the fashion world’s most powerful publication to capturing a glimpse of a legendary movie in the making, these timeless pieces tap into our enduring obsessions with celebrity, food, romance, clothes, entertainment, and sex. Whether casting her ingenious eye on renowned director Mike Nichols, Cosmopolitan magazine founder Helen Gurley Brown—or herself, as she chronicles her own beauty makeover—Ephron deftly weaves her journalistic skill with the intimate style of an essayist and the incomparable talent of a great storyteller. |
| dione lucas recipes: Great Recipes from the World's Great Cooks Peggy Harvey, 1964 |
| dione lucas recipes: LIFE , 1954-04-05 LIFE Magazine is the treasured photographic magazine that chronicled the 20th Century. It now lives on at LIFE.com, the largest, most amazing collection of professional photography on the internet. Users can browse, search and view photos of today’s people and events. They have free access to share, print and post images for personal use. |
| dione lucas recipes: As Always, Julia Julia Child, 2012 This dishy and delightful, never-before-published correspondence between America's queen of food, Julia Child, and her mentor Avis DeVoto, shows not only the blossoming of a lifelong friendship, but also an America on the verge of transformation. |
| dione lucas recipes: The Dione Lucas Book of Natural French Cooking Marion Gorman, Felipe Padilla de Alba, Dione Lucas, 1977-01-01 |
| dione lucas recipes: The Taste of America John L. Hess, Karen Hess, 2000 This classic barbeque of our foodways is as valid and as savory today as when it first tickled ribs a generation ago. Based on the superlative authority of John L. Hess, onetime food critic of the New York Times, and Karen Hess, the pioneering historian of cookery, The Taste of America is both a history of American cooking and a history of the advice smiling celebrity cooks have asked Americans to swallow. The Taste of America provoked the cooking experts of the 1970s into spitting rage by pointing out in embarrassing detail that most of them lacked an essential ingredient: expertise. Now Kool-Aid like Mother used to make has become Kool-Aid like Grandmother used to make, and a new generation has been weaned on synthetic food, pathetic snobbery, neurotic health advice, and reconstituted history. This much-needed new edition chars Julia Child (She's not a cook, but she plays one on TV), chides food maven Ruth Reichl, and marvels at a convention of food technologists (whose program bore the slogan Eat your heart out, Mother Nature). Delectable reading for consumers, reformers, and scholars, this twenty-fifth anniversary reissue of The Taste of America will serve well into the new millennium. |
| dione lucas recipes: LIFE , 1949-04-04 LIFE Magazine is the treasured photographic magazine that chronicled the 20th Century. It now lives on at LIFE.com, the largest, most amazing collection of professional photography on the internet. Users can browse, search and view photos of today’s people and events. They have free access to share, print and post images for personal use. |
| dione lucas recipes: Mastering the Art of French Cooking, Volume 1 Julia Child, Louisette Bertholle, Simone Beck, 1983-09-12 NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.' —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining. —Thomas Keller, The French Laundry |
| dione lucas recipes: American Cake Anne Byrn, 2016-09-06 Cakes have become an icon of American cultureand a window to understanding ourselves. Be they vanilla, lemon, ginger, chocolate, cinnamon, boozy, Bundt, layered, marbled, even checkerboard--they are etched in our psyche. Cakes relate to our lives, heritage, and hometowns. And as we look at the evolution of cakes in America, we see the evolution of our history: cakes changed with waves of immigrants landing on ourshores, with the availability (and scarcity) of ingredients, with cultural trends and with political developments. In her new book American Cake, Anne Byrn (creator of the New York Times bestselling series The Cake Mix Doctor) will explore this delicious evolution and teach us cake-making techniques from across the centuries, all modernized for today’s home cooks. Anne wonders (and answers for us) why devil’s food cake is not red in color, how the Southern delicacy known as Japanese Fruit Cake could be so-named when there appears to be nothing Japanese about the recipe, and how Depression-era cooks managed to bake cakes without eggs, milk, and butter. Who invented the flourless chocolate cake, the St. Louis gooey butter cake, the Tunnel of Fudge cake? Were these now-legendary recipes mishaps thanks to a lapse of memory, frugality, or being too lazy to run to the store for more flour? Join Anne for this delicious coast-to-coast journey and savor our nation's history of cake baking. From the dark, moist gingerbread and blueberry cakes of New England and the elegant English-style pound cake of Virginia to the hard-scrabble apple stack cake home to Appalachia and the slow-drawl, Deep South Lady Baltimore Cake, you will learn the stories behind your favorite cakes and how to bake them. |
| dione lucas recipes: Hitler, Neither Vegetarian Nor Animal Lover Rynn Berry, 2004 The myth that Adolf Hitler was an ethical vegetarian refuses to die! Even some misinformed eminent Hitier biographers have asserted that Hitler was not only an ethical vegetarian, but also a vegetarian rawfoodist! Now, vegetarian historian, Rynn Berry, who is the author of such vegetarian classics as Famous Vegetarians and Their Favorite Recipes, and Food For The Gods: Vegetarianism and the World's Religions, adroitly demolishes the seeming paradox that a genocidal tyrant could have been an animal lover and an ethical vegetarian. Eloquently written and thoroughly researched, Hitler: Neither Vegetarian Nor Animal Lover provides a necessary corrective to one of history's biggest and most enduring lies. Book jacket. |
| dione lucas recipes: Bakeless Sweets Faith Durand, 2013-05-07 Treats you can make without turning on the oven—also includes many gluten-free desserts! With plenty of puddings—chocolate, pistachio, butterscotch, maple bourbon, rice pudding with lemon—plus Nutella fluff, Thai sticky rice with mango, wholesome “jello” made with fruit juice, no-bake cookies, icebox cakes with whipped cream and graham crackers, you’ll find tons of special, delicious desserts here—and lots of them are gluten-free, too! Bakeless Sweets is the first cookbook to give you all of these beloved no-bake desserts in one big collection. “The fact that most of the recipes in Bakeless Sweets are naturally gluten-free makes it a boon for anyone who still wants decadent desserts without baking. Also, there’s root beer and cream soda terrine. Need I say more?” —Shauna James Ahern, author of Gluten-Free Girl and the Chef |
| dione lucas recipes: A Treasury of Great Recipes, 50th Anniversary Edition Price, Vincent, Price, Mary, 2015-10-09 Good cooking is where you find it, according to the authors of this unique collection, whose international smorgasbord ranges from the haute cuisine of Europe's finest restaurants to the juicy hot dogs at Dodger Stadium. In perhaps the first celebrity cookbook, famed actor Vincent Price and his wife, Mary, present mouthwatering recipes from around the world in simplified, unpretentious forms that anyone can make and enjoy. Selected from London's The Ivy, Madrid's Palace Hotel, New York's Sardi's, and other legendary establishments, the recipes are accompanied by witty commentaries, while color photos and atmospheric drawings by Fritz Kredel make this one of the most beautiful books of its kind. Includes a Retrospective Preface by the couple's daughter, Victoria Price, and a new Foreword by Wolfgang Puck. |
| dione lucas recipes: The Dione Lucas Book of French Cooking Dione Lucas, Marion Gorman, 1973-01-01 |
| dione lucas recipes: Herbs for Use and for Delight Daniel J. Foley, 1974-01-01 A selection of 61 of the finest articles from The Herbalist: Tastes in Tea; Spice Caravans; The Significance of Botanical Pesticides; and many more. Personal accounts describe every aspect of history, cultivation and enjoyment of herbs. |
| dione lucas recipes: The French Chef in America Alex Prud'homme, 2016-10-04 The enchanting story of Julia Child's years as TV personality and beloved cookbook author--a sequel in spirit to My Life in France--by her great-nephew Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, her great-nephew and My Life in France coauthor vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America's first lady of French food and under considerable pressure to embrace her new mantle. We see her dealing with difficult colleagues and the challenges of fame, ultimately using her newfound celebrity to create what would become a totally new type of food television. Every bit as entertaining, inspiring, and delectable as My Life in France, The French Chef in America uncovers Julia Child beyond her French chef persona and reveals her second act to have been as groundbreaking and adventurous as her first. |
| dione lucas recipes: French Regional Cooking Anne Willan, 1981 |
| dione lucas recipes: Watching What We Eat Kathleen Collins, 2009-05 No Marketing Blurb |
| dione lucas recipes: LIFE , 1954-04-05 LIFE Magazine is the treasured photographic magazine that chronicled the 20th Century. It now lives on at LIFE.com, the largest, most amazing collection of professional photography on the internet. Users can browse, search and view photos of today’s people and events. They have free access to share, print and post images for personal use. |
| dione lucas recipes: Best Recipes From the Backs of Boxes, Bottles, Cans, and Jars Ceil Dyer, 2017-04-15 Hundreds of recipes that have appeared on the backs of packages for decades, withstanding the test of time, include perennial favorites that are simple, easy to prepare, economical, and delicious. |
| dione lucas recipes: Natural Products Isolation Satya D. Sarker, 2008-02-05 The term “natural products” spans an extremely large and diverse range of chemical compounds derived and isolated from biological sources. Our interest in natural products can be traced back thousands of years for their usefulness to humankind, and this continues to the present day. Compounds and extracts derived from the biosphere have found uses in medicine, agriculture, cosmetics, and food in ancient and modern societies around the world. Therefore, the ability to access natural products, understand their usefulness, and derive applications has been a major driving force in the field of natural product research. The first edition of Natural Products Isolation provided readers for the first time with some practical guidance in the process of extraction and isolation of natural products and was the result of Richard Cannell’s unique vision and tireless efforts. Unfortunately, Richard Cannell died in 1999 soon after completing the first edition. We are indebted to him and hope this new edition pays adequate tribute to his excellent work. The first edition laid down the “ground rules” and established the techniques available at the time. Since its publication in 1998, there have been significant developments in some areas in natural product isolation. To capture these developments, publication of a second edition is long overdue, and we believe it brings the work up to date while still covering many basic techniques known to save time and effort, and capable of results equivalent to those from more recent and expensive techniques. |
| dione lucas recipes: The Encyclopedia of Practical Gastronomy Ali-Bab, 1974 |
| dione lucas recipes: Pyrex Prize Recipes Corning Glass Works, 2021-09-10 This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. |
| dione lucas recipes: One Continuous Picnic Symons, Michael, 2016-10-17 2007 marks the twenty-fifth anniversary of the first publication of One Continuous Picnic, a frequently acclaimed Australian classic on the history of eating in Australia. The text remains gratifyingly accurate and prescient, and has helped to shape subsequent developments in food in Australia. Until recently, historians have tended to overlook eating, and yet, through meat pies and lamingtons, Symons tells the history of Australia gastronomically. He challenges myths such as that Australia is 'too young' for a national cuisine, and that immigration caused the restaurant boom. Symons shows us that Australia is unique because its citizens have not developed a true contact with the land, have not had a peasant society. Australians have enjoyed plenty to eat, but food had to be portable: witness the weekly rations of mutton, flour, tea and sugar that made early settlers a mobile army clearing a whole continent; and the tins of jam, condensed milk, camp pie and bottles of tomato sauce and beer that turned its citizens into early suburbanites. By the time of screw-top riesling, takeaway chicken and frozen puff pastry, Australians were hypnotised consumers, on one continuous picnic. But good food has never come from factory farms, process lines, supermarkets and fast-food chains. Only when we enjoy a diet of fresh, local produce treated with proper respect, when we learn from peasants, might we at last have found a national cuisine and cultivated a continent. |
| dione lucas recipes: LIFE , 1949-04-04 LIFE Magazine is the treasured photographic magazine that chronicled the 20th Century. It now lives on at LIFE.com, the largest, most amazing collection of professional photography on the internet. Users can browse, search and view photos of today’s people and events. They have free access to share, print and post images for personal use. |
| dione lucas recipes: Guide to Best Practices for Ocean Acidification Research and Data Reporting , 2011 |
| dione lucas recipes: Aphrodisiacs Peter V. Taberner, 2012-12-06 The planning and writing of this book has taken rather longer than I had originally intended; what began as a modest literary project for two second-year medical students has expanded over eight years to become a complete book. The subject matter lent itself all too easily to a sen sationalist approach yet, on the other hand, a strictly scientific approach would probably have resulted in a dull dry text of little interest to the general reader. I have therefore attempted to bridge the gap and make the book intelligible and entertaining to the non-special ist, but at the same time ensuring that it is factually correct and adequately researched for the scientist or clinician. I have always been impressed by Sir J .G. Frazer's introduction to his classic book The Golden Bough in which he apologizes for the fact that an article originally intended merely to explain the rules of succession to the priesthood of Diana at Aricia had expanded, over a period of thirty years, to twelve volumes. The present work cannot pretend to such heady levels of academic excellence. |
| dione lucas recipes: Nathalie Dupree's Favorite Stories & Recipes Nathalie Dupree, Cynthia Graubart, 2020-01-21 Personal stories and recipes reveal the culinary journey of the James Beard Award–winning “Queen of Southern Cuisine” (Southern Living). Nathalie Dupree is a storyteller, and in this delightful book she shares her favorite culinary stories, tracing her journey from a budding cook for her college friends through her years as a restaurant cook and cooking instructor. Her activist spirit, humor, feisty personality, and authoritative knowledge of cooking make this a must-have cookbook for everyone who’s watched her on TV, read her articles, or invoked her name in a conversation about Southern food. “In Dupree’s gastronomy, a fine meal is as much about enjoying people as it is marveling at mashed potatoes, though marvel you will.” —Charleston City Paper Includes color photographs |
Dione – Mythopedia
Sep 12, 2023 · Dione was a beautiful goddess with early, obscure origins. In Homer, she appears as one of the divinities living on Mount Olympus alongside the twelve Olympians, the rulers of the …
Oceanids – Mythopedia
Mar 8, 2023 · Dione was, in some traditions, a consort of Zeus and the mother of Aphrodite. Doris was the wife of Nereus and the mother of the Nereids. And Metis was an early ally and wife of …
Zeus - Mythopedia
Sep 20, 2023 · Among the immortals, Zeus’ lovers included Leto, Demeter, and Dione. According to some traditions, Dione became the mother of Aphrodite. Zeus also had many mortal …
Aphrodite - Mythopedia
Apr 10, 2023 · There are different versions of Aphrodite’s birth. In one version, known from Homer’s epics, she was the daughter of Zeus, the supreme god of the Greeks, and the goddess Dione. …
Venus – Mythopedia
Dec 9, 2022 · Venus was the Roman goddess of love, sex, maternal affection, and erotic passion. Incomparably beautiful, she was the guardian of lovers and prostitutes, and revered as the …
Homeric Hymns: 3. To Apollo (Full Text) - Mythopedia
But Leto was racked nine days and nine nights with pangs beyond wont. And there were with her all the chiefest of the goddesses, Dione and Rhea and Ichnaea and Themis and loud-moaning …
Iliad: Book 5 (Full Text) - Mythopedia
Dione then: “Thy wrongs with patience bear, And share those griefs inferior powers must share: Unnumber’d woes mankind from us sustain, And men with woes afflict the gods again.
Greek Gods - Mythopedia
The Greek gods ruled over every aspect of Hellenic existence—from war to love, from childbirth to the afterlife. Commonly depicted in human form, they were capricious deities who demanded …
Atlas – Mythopedia
Mar 11, 2023 · This Dione seems to be distinct from the Dione named as the mother of Aphrodite in Homer’s epics. ↩; Pausanias, Description of Greece 8.12.7, 48.6. ↩; Eratosthenes, Catasterisms …
Phorcys - Mythopedia
Sep 6, 2023 · Phorcys, son of Pontus and Gaia, was a Greek sea god. He fathered a host of mythological monsters with his sister-consort Ceto. Among these terrifying children—sometimes …
Dione – Mythopedia
Sep 12, 2023 · Dione was a beautiful goddess with early, obscure origins. In Homer, she appears as one of the divinities living on Mount Olympus alongside the twelve Olympians, the rulers of …
Oceanids – Mythopedia
Mar 8, 2023 · Dione was, in some traditions, a consort of Zeus and the mother of Aphrodite. Doris was the wife of Nereus and the mother of the Nereids. And Metis was an early ally and wife of …
Zeus - Mythopedia
Sep 20, 2023 · Among the immortals, Zeus’ lovers included Leto, Demeter, and Dione. According to some traditions, Dione became the mother of Aphrodite. Zeus also had many mortal …
Aphrodite - Mythopedia
Apr 10, 2023 · There are different versions of Aphrodite’s birth. In one version, known from Homer’s epics, she was the daughter of Zeus, the supreme god of the Greeks, and the …
Venus – Mythopedia
Dec 9, 2022 · Venus was the Roman goddess of love, sex, maternal affection, and erotic passion. Incomparably beautiful, she was the guardian of lovers and prostitutes, and revered as the …
Homeric Hymns: 3. To Apollo (Full Text) - Mythopedia
But Leto was racked nine days and nine nights with pangs beyond wont. And there were with her all the chiefest of the goddesses, Dione and Rhea and Ichnaea and Themis and loud-moaning …
Iliad: Book 5 (Full Text) - Mythopedia
Dione then: “Thy wrongs with patience bear, And share those griefs inferior powers must share: Unnumber’d woes mankind from us sustain, And men with woes afflict the gods again.
Greek Gods - Mythopedia
The Greek gods ruled over every aspect of Hellenic existence—from war to love, from childbirth to the afterlife. Commonly depicted in human form, they were capricious deities who demanded …
Atlas – Mythopedia
Mar 11, 2023 · This Dione seems to be distinct from the Dione named as the mother of Aphrodite in Homer’s epics. ↩; Pausanias, Description of Greece 8.12.7, 48.6. ↩; Eratosthenes, …
Phorcys - Mythopedia
Sep 6, 2023 · Phorcys, son of Pontus and Gaia, was a Greek sea god. He fathered a host of mythological monsters with his sister-consort Ceto. Among these terrifying …
