Acamas or Akamas was a name attributed to several characters in Greek mythology. The following three all fought in the Trojan War, only the first was not mentioned by Homer. Acamas, son of Theseus, mentioned by Virgil as being in the Trojan horse. Acamas, son of Eussorus, from Thrace, thus, could be the brother of Aenete and Cyzicus. With his comrade Peiros, son of Imbrasus, Acamas led a contingent of Thracian warriors to the Trojan War. Acamas was killed by Ajax or by Idomeneus who thrust him out of his chariot and caught him, as he fell, on the tip of his spear. Acamas, son of Antenor, killed one Greek. Acamas, one of the suitors of Penelope. Acamas, one of the Thebans who laid an ambush for Tydeus when he returned from Thebes, he was killed by Tydeus. Acamas, an Aetolian in the army of the Seven Against Thebes. Acamas, a soldier in the army of the Seven against Thebes; when the two armies attack each other at the gates of the city, the hard-hearted Acamas pierces the Theban horseman Iphis. Acamas or Acamans, a Cyclops that lived in the company of Pyracmon or Pyragmon in Pelorum.

Acamas, one of Actaeon's dogs. Dares Phrygius, from The Trojan War; the Chronicles of Dictys of Crete and Dares the Phrygian translated by Richard McIlwaine Frazer, Jr.. Indiana University Press. 1966. Online version at Dictys Cretensis, from The Trojan War. The Chronicles of Dictys of Crete and Dares the Phrygian translated by Richard McIlwaine Frazer, Jr.. Indiana University Press. 1966. Online version at the Topos Text Project. Gaius Julius Hyginus, Fabulae from The Myths of Hyginus translated and edited by Mary Grant. University of Kansas Publications in Humanistic Studies. Online version at the Topos Text Project. Gaius Valerius Flaccus, Argonautica translated by Mozley, J H. Loeb Classical Library Volume 286. Cambridge, MA, Harvard University Press. Online version at Gaius Valerius Flaccus, Argonauticon. Otto Kramer. Leipzig. Teubner. 1913. Latin text available at the Perseus Digital Library. Homer, The Iliad with an English Translation by A. T. Murray, Ph. D. in two volumes. Cambridge, MA.

Harvard University Press. Online version at the Perseus Digital Library. Homer. Homeri Opera in five volumes. Oxford, Oxford University Press. 1920. Greek text available at the Perseus Digital Library. Pseudo-Apollodorus, The Library with an English Translation by Sir James George Frazer, F. B. A. F. R. S. in 2 Volumes, Cambridge, MA, Harvard University Press. Online version at the Perseus Digital Library. Greek text available from the same website. Publius Papinius Statius, The Thebaid translated by John Henry Mozley. Loeb Classical Library Volumes. Cambridge, MA, Harvard University Press. Online version at the Topos Text Project. Publius Papinius Statius, The Thebaid. Vol I-II. John Henry Mozley. London: William Heinemann. P. Putnam's Sons. 1928. Latin text available at the Perseus Digital Library. Publius Vergilius Maro, Aeneid. Theodore C. Williams. Trans. Boston. Houghton Mifflin Co. 1910. Online version at the Perseus Digital Library. Publius Vergilius Maro, Bucolics and Georgics. J. B. Greenough. Boston. Ginn & Co. 1900.

Latin text available at the Perseus Digital Library. The Orphic Argonautica, translated by Jason Colavito. © Copyright 2011. Online version at the Topos Text Project; this article incorporates text from a publication now in the public domain: Smith, William, ed.. "Acamas". Dictionary of Greek and Roman Biography and Mythology

Assyrian cuisine

Assyrian cuisine is the cuisine of the indigenous ethnic Assyrian people, Eastern Aramaic-speaking Syriac Christians of Iraq, northeastern Syria, northwestern Iran and southeastern Turkey. Assyrian cuisine is identical to Iraqi/Mesopotamian cuisine, as well as being similar to other Middle Eastern and Caucasian cuisines, as well as Greek cuisine, Levantine cuisine, Turkish cuisine, Israeli cuisine, Armenian cuisine, with most dishes being similar to the cuisines of the area in which those Assyrians live/originate from, it is rich in grains such as barley, tomato, spices and potato as well as herbs, fermented dairy products, pickles. Rice is served with every meal accompanied by a stew, poured over the rice. Tea is consumed at all times of the day with or without meals, alone or as a social drink. Cheese, biscuits, baklawa, or other snacks are served alongside the tea as appetizers. Dietary restrictions may apply during Lent; the primary difference between Assyrian and other Middle Eastern cuisines is that alcohol is rather popular, with several brewing traditions in the form of arak, wheat beer, organic wine being prevalent amongst them.

Unlike in Jewish cuisine and Islamic cuisines in the region, pork is allowed as Assyrians are Christians, however, it is not consumed in the Arab countries, Turkey or Iran because of restrictions upon availability imposed by the Muslim majority. Most of the time, the preparation of meals by the Assyrian diaspora reflects the region in which the individual ancestors are from; the foods consist of similar ingredients however the manner in which they are prepared varies from region to region. In the Assyrian diaspora, individuals tend to combine the authentic Assyrian meals with the ethnic meals of that particular region; because Assyrians are now an ethnic minority and religious minority in all regions they traditionally live, their local cuisine contains elements of neighboring societies and ethnic groups. The majority of Iraqi cuisine is incorporated into Iraqi Assyrian cuisine and the same is the case for Assyrians of Iran, Syria, or Turkey. Falafel with amba for example is popular amongst Assyrians and are common during lent and other holidays requiring dietary restrictions that call for abstinence from animal-derived products and foods.

They have been inspired by Turks and Persians, would eat a dish called bushala, a yogurt soup equivalent to Iranian's Ash-e doogh, containing leafy vegetables. This dish is not known among most Tyari peoples, where they instead use the term bushala for a type of soup that contains only yogurt and rice which can be seasoned with butter and olive oil; this dish is known as girdoo in other Assyrian tribes, to differentiate it from the leafy soup of the same bushala name. Common breakfasts include fried eggs and tomatoes seasoned with various spices, scrambled eggs mixed with vegetables. Soft-boiled eggs are made when members of the household are sick as many believe it to be healthy. Harissa, a traditional Assyrian porridge made of chicken, a generous amount of butter made during Christmas, is eaten as a breakfast by some because it is perceived as a heavy and nutritious meal. Home-made yogurt called mastā can be eaten plain with bread, or mixed with cucumbers, salt and olive oil called "jajik".

Assorted cheeses and "samoon" are quite popular. Baklawa and kadeh may be eaten during breakfast time. "Gehmar" is a rich cream, consumed with honey or date syrup on samoon. During Lent and dairy products are frowned upon for religious reasons, many Assyrians fry a mixture of diced tomatoes, onions and green peppers with a generous amount of olive oil, adding to it spices such as curry, red pepper, paprika and pepper; this is eaten with samoon, lawasha or pita bread. Lenten breakfasts include tahini mixed with fig or date syrup called "napukhta", again eaten with the breads mentioned previously. Halawah, a sesame paste mixed with pistachios, is popular during Lent. Assyrian maza is similar to related cuisines' Mezes which may include hummus, baba ghanouj, fattoush and dip, etc. fava beans, known as baqqilē, chick peas, known as ḥemṣē or ḥerṭmanē, are common in soups and find their way into many foods. Fried almonds and raisins are used but not as appetizers but rather as garnishes for main dishes.

"Potato chap" is deep fried mashed potatoes stuffed with ground beef and onion. "Kubba" made with ground beef and an outer shell of ground wheat is flattened and fried or oven baked is another maza favorite, is eaten with ketchup or steak sauce. Another popular maza is tourshee which means pickled. Many different types of vegetables are pickled such as cucumbers, carrots, cauliflower and peppers, it is true that the Assyrian diet is influenced by the food of the particular region in which people live in the diaspora, but nonetheless, Assyrians have their own foods distinct from the area where they live. Tourshea is a pickled vegetable, Assyrian. In the United States of America, the influence of the US diet is seen by many people adding sugar to the pickles, whereas Assyrians from the Middle East, do not add sugar. Dolma, grape leaves and c

List of A Pup Named Scooby-Doo episodes

The following contains a list of episodes from the American animated television series A Pup Named Scooby-Doo which ran on ABC from 1988 until 1991. This is the eighth incarnation of the long running Scooby-Doo Saturday morning series following the "Scooby-Doo Detective Agency's" adventures as adolescents. Season one began on September 10, 1988 and ended on December 10, 1988. With 13 episodes, this is the longest season to date. From January to July, 1991, the ABC Weekend Special replaced A Pup Named Scooby-Doo on ABC's Saturday morning lineup; the final three first-run episodes were not run until August, 1991. When released on DVD in complete season sets, A Pup Named Scooby-Doo: The Complete 1st Season contained all thirteen episodes from the first season, while the final season was split into two to make A Pup Named Scooby-Doo: The Complete 2nd, 3rd, & 4th Seasons on the second complete season set. Episodes that had more than one story-line in them were considered to be separate episodes, totalling 30 episodes