1.
Norwegian language
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Norwegian is a North Germanic language spoken mainly in Norway, where it is the official language. Along with Swedish and Danish, Norwegian forms a continuum of more or less mutually intelligible local and regional variants. These Scandinavian languages, together with Faroese and Icelandic as well as extinct languages. Faroese and Icelandic are hardly mutually intelligible with Norwegian in their spoken form because continental Scandinavian has diverged from them, as established by law and governmental policy, the two official forms of written Norwegian are Bokmål and Nynorsk. The official Norwegian Language Council is responsible for regulating the two forms, and recommends the terms Norwegian Bokmål and Norwegian Nynorsk in English. Two other written forms without official status also exist, one and it is regulated by the unofficial Norwegian Academy, which translates the name as Standard Norwegian. Nynorsk and Bokmål provide standards for how to write Norwegian, no standard of spoken Norwegian is officially sanctioned, and most Norwegians speak their own dialects in all circumstances. Thus, unlike in other countries, the use of any Norwegian dialect. Outside Eastern Norway, this variation is not used. From the 16th to the 19th centuries, Danish was the written language of Norway. As a result, the development of modern written Norwegian has been subject to strong controversy related to nationalism, rural versus urban discourse, historically, Bokmål is a Norwegianised variety of Danish, while Nynorsk is a language form based on Norwegian dialects and puristic opposition to Danish. The unofficial form known as Riksmål is considered more conservative than Bokmål, Norwegians are educated in both Bokmål and Nynorsk. A2005 poll indicates that 86. 3% use primarily Bokmål as their written language,5. 5% use both Bokmål and Nynorsk, and 7. 5% use primarily Nynorsk. Thus, 13% are frequently writing Nynorsk, though the majority speak dialects that resemble Nynorsk more closely than Bokmål. Broadly speaking, Nynorsk writing is widespread in western Norway, though not in major urban areas, examples are Setesdal, the western part of Telemark county and several municipalities in Hallingdal, Valdres, and Gudbrandsdalen. It is little used elsewhere, but 30–40 years ago, it also had strongholds in rural parts of Trøndelag. Today, not only is Nynorsk the official language of four of the 19 Norwegian counties, NRK, the Norwegian broadcasting corporation, broadcasts in both Bokmål and Nynorsk, and all governmental agencies are required to support both written languages. Bokmål is used in 92% of all publications, and Nynorsk in 8%
2.
Distilled beverage
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This process purifies it and removes diluting components like water, for the purpose of increasing its proportion of alcohol content. As distilled beverages contain more alcohol, they are considered harder – in North America, as examples, this term does not include beverages such as beer, wine, sake, and cider, as they are fermented but not distilled. These all have relatively low alcohol content, typically less than 15%, brandy is a spirit produced by the distillation of wine, and has an ABV of over 35%. Other examples of distilled beverages include bourbon, vodka, gin, rum, tequila, mezcal, whisky, scotch, the term spirit refers to a distilled beverage that contains no added sugar and has at least 20% alcohol by volume. Distilled beverages bottled with added sugar and added flavorings, such as Grand Marnier, Frangelico, Distilled beverages generally have an alcohol concentration higher than 30%. The origin of liquor and its close relative liquid was the Latin verb liquere, according to the Oxford English Dictionary, an early use of the word in the English language, meaning simply a liquid, can be dated to 1225. The first use the OED mentions of its meaning a liquid for drinking occurred in the 14th century and its use as a term for an intoxicating alcoholic drink appeared in the 16th century. The term spirit in reference to alcohol stems from Middle Eastern alchemy and these alchemists were more concerned with medical elixirs than with transmuting lead into gold. The vapor given off and collected during a process was called a spirit of the original material. Distilled water was described in the 2nd century AD by Alexander of Aphrodisias, the Alexandrians were using a distillation alembic or still device in the 3rd century AD. The medieval Arabs learned the process from the Alexandrians and used it extensively. Freeze distillation involves freezing the alcoholic beverage and then removing the ice, the freezing technique had limitations in geography and implementation limiting how widely this method was put to use. The earliest evidence of distillation of alcohol comes from the School of Salerno in southern Italy during the 12th century. Again, the Chinese may not have been far behind, with evidence indicating the practice of distillation began during the 12th century Jin or Southern Song dynasties. A still has been found at a site in Qinglong, Hebei. Fractional distillation was developed by Taddeo Alderotti in the 13th century, the production method was written in code, suggesting that it was being kept secret. In 1437, burned water was mentioned in the records of the County of Katzenelnbogen in Germany and it was served in a tall, narrow glass called a Goderulffe. Claims upon the origin of specific beverages are controversial, often invoking national pride, but they are plausible after the 12th century AD and these spirits would have had a much lower alcohol content than the alchemists pure distillations, and they were likely first thought of as medicinal elixirs
3.
Scandinavia
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Scandinavia /ˌskændᵻˈneɪviə/ is a historical and cultural region in Northern Europe characterized by a common ethnocultural North Germanic heritage and mutually intelligible North Germanic languages. The term Scandinavia always includes the three kingdoms of Denmark, Norway and Sweden, the remote Norwegian islands of Svalbard and Jan Mayen are usually not seen as a part of Scandinavia, nor is Greenland, an overseas territory of Denmark. This looser definition almost equates to that of the Nordic countries, in Nordic languages, only Denmark, Norway and Sweden are commonly included in the definition of Scandinavia. In English usage, Scandinavia sometimes refers to the geographical area, the name Scandinavia originally referred vaguely to the formerly Danish, now Swedish, region Scania. Icelanders and the Faroese are to a significant extent descended from the Norse, Finland is mainly populated by Finns, with a minority of approximately 5% of Swedish speakers. A small minority of Sami people live in the north of Scandinavia. The Danish, Norwegian and Swedish languages form a continuum and are known as the Scandinavian languages—all of which are considered mutually intelligible with one another. Faroese and Icelandic, sometimes referred to as insular Scandinavian languages, are intelligible in continental Scandinavian languages only to a limited extent, Finnish and Meänkieli are closely related to each other and more distantly to the Sami languages, but are entirely unrelated to the Scandinavian languages. Apart from these, German, Yiddish and Romani are recognized minority languages in Scandinavia, the southern and by far most populous regions of Scandinavia have a temperate climate. Scandinavia extends north of the Arctic Circle, but has mild weather for its latitude due to the Gulf Stream. Much of the Scandinavian mountains have a tundra climate. There are many lakes and moraines, legacies of the last glacial period, Scandinavia usually refers to Denmark, Norway, and Sweden. Some sources argue for the inclusion of the Faroe Islands, Finland and Iceland, though that broader region is known by the countries concerned as Norden. Before this time, the term Scandinavia was familiar mainly to classical scholars through Pliny the Elders writings, and was used vaguely for Scania, as a political term, Scandinavia was first used by students agitating for Pan-Scandinavianism in the 1830s. After a visit to Sweden, Andersen became a supporter of early political Scandinavism, the term is often defined according to the conventions of the cultures that lay claim to the term in their own use. More precisely, and subject to no dispute, is that Finland is included in the broader term Nordic countries, various promotional agencies of the Nordic countries in the United States serve to promote market and tourism interests in the region. The official tourist boards of Scandinavia sometimes cooperate under one umbrella, Norways government entered one year later. All five Nordic governments participate in the joint promotional efforts in the United States through the Scandinavian Tourist Board of North America, Scandinavia can thus be considered a subset of the Nordic countries
4.
Spice
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A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, sometimes, spices may be ground into a powder for convenience. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, the spice trade developed throughout South Asia and Middle East by at least 2000 BCE with cinnamon and black pepper, and in East Asia with herbs and pepper. The Egyptians used herbs for mummification and their demand for exotic spices and herbs helped stimulate world trade. The word spice comes from the Old French word espice, which became epice, and which came from the Latin root spec, by 1000 BCE, medical systems based upon herbs could be found in China, Korea, and India. Early uses were connected with magic, medicine, religion, tradition, archaeological excavations have uncovered clove burnt onto the floor of a kitchen, dated to 1700 BCE, at the Mesopotamian site of Terqa, in modern-day Syria. The ancient Indian epic Ramayana mentions cloves, the Romans had cloves in the 1st century CE, as Pliny the Elder wrote about them. In the story of Genesis, Joseph was sold into slavery by his brothers to spice merchants, in the biblical poem Song of Solomon, the male speaker compares his beloved to many forms of spices. The earliest written records of spices come from ancient Egyptian, Chinese, the Ebers Papyrus from Early Egyptians that dates from 1550 B. C. E. Describes some eight hundred different medicinal remedies and numerous medicinal procedures, historians believe that nutmeg, which originates from the Banda Islands in Southeast Asia, was introduced to Europe in the 6th century BCE. Indonesian merchants traveled around China, India, the Middle East, Arab merchants facilitated the routes through the Middle East and India. This resulted in the Egyptian port city of Alexandria being the trading center for spices. The most important discovery prior to the European spice trade were the monsoon winds, sailing from Eastern spice cultivators to Western European consumers gradually replaced the land-locked spice routes once facilitated by the Middle East Arab caravans. Spices were among the most demanded and expensive available in Europe in the Middle Ages. Given medieval medicines main theory of humorism, spices and herbs were indispensable to balance humors in food, in addition to being desired by those using medieval medicine, the European elite also craved spices in the Middle Ages. An example of the European aristocracys demand for spice comes from the King of Aragon and he was specifically looking for spices to put in wine, and was not alone among European monarchs at the time to have such a desire for spice. Spices were all imported from plantations in Asia and Africa, which made them expensive, from the 8th until the 15th century, the Republic of Venice had the monopoly on spice trade with the Middle East, and along with it the neighboring Italian city-states. The trade made the region rich and it has been estimated that around 1,000 tons of pepper and 1,000 tons of the other common spices were imported into Western Europe each year during the Late Middle Ages
5.
Herb
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In general use, herbs are any plants used for food, flavoring, medicine, or fragrances for their savory or aromatic properties. Culinary use typically distinguishes herbs from spices, Herbs refers to the leafy green or flowering parts of a plant, while spices are produced from other parts of the plant, including seeds, berries, bark, roots and fruits. In botanical English, the herb is also used as a synonym of herbaceous plant. Herbs have a variety of uses including culinary, medicinal, and in some cases, general usage of the term herb differs between culinary herbs and medicinal herbs. In medicinal or spiritual use any of the parts of the plant might be considered herbs, including leaves, roots, flowers, seeds, root bark, inner bark, resin and pericarp. The word herb is pronounced /ˈhɜːrb/ in the UK, but /ˈɜːrb/ is common among North American speakers, as far back as 5000 BCE, Sumerians used herbs in medicine. Ancient Egyptians used fennel, coriander and thyme around 1555 BCE, in ancient Greece, in 162 CE, a physician by the name of Galen was known for concocting complicated herbal remedies that contained up to 100 ingredients. Culinary herbs are distinguished from vegetables in that, like spices, they are used in small amounts, Herbs can be perennials such as thyme or lavender, biennials such as parsley, or annuals like basil. Perennial herbs can be such as rosemary, Rosmarinus officinalis, or trees such as bay laurel, Laurus nobilis – this contrasts with botanical herbs. Some plants are used as herbs and spices, such as dill weed and dill seed or coriander leaves and seeds. Also, there are some such as those in the mint family that are used for both culinary and medicinal purposes. Some plants contain phytochemicals that have effects on the body, there may be some effects when consumed in the small levels that typify culinary spicing, and some herbs are toxic in larger quantities. For instance, some types of herbal extract, such as the extract of St. Johns-wort or of kava can be used for purposes to relieve depression. However, large amounts of these herbs may lead to toxic overload that may involve complications, some of a serious nature, Herbs have long been used as the basis of traditional Chinese herbal medicine, with usage dating as far back as the first century CE and far before. In India, the Ayurveda medicinal system is based on herbs, medicinal use of herbs in Western cultures has its roots in the Hippocratic elemental healing system, based on a quaternary elemental healing metaphor. Famous herbalist of the Western tradition include Avicenna, Galen, Paracelsus, Culpepper, the indigenous peoples of Australia developed herbal medicine based on plants that were readily available to them. The isolation of the people meant the remedies developed were for far less serious diseases. Herbs such as mint, wattle and eucalyptus were used for coughs, diarrhea, fever
6.
European Union
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The European Union is a political and economic union of 28 member states that are located primarily in Europe. It has an area of 4,475,757 km2, the EU has developed an internal single market through a standardised system of laws that apply in all member states. Within the Schengen Area, passport controls have been abolished, a monetary union was established in 1999 and came into full force in 2002, and is composed of 19 EU member states which use the euro currency. The EU operates through a system of supranational and intergovernmental decision-making. The EU traces its origins from the European Coal and Steel Community, the community and its successors have grown in size by the accession of new member states and in power by the addition of policy areas to its remit. While no member state has left the EU or its antecedent organisations, the Maastricht Treaty established the European Union in 1993 and introduced European citizenship. The latest major amendment to the basis of the EU. The EU as a whole is the largest economy in the world, additionally,27 out of 28 EU countries have a very high Human Development Index, according to the United Nations Development Programme. In 2012, the EU was awarded the Nobel Peace Prize, through the Common Foreign and Security Policy, the EU has developed a role in external relations and defence. The union maintains permanent diplomatic missions throughout the world and represents itself at the United Nations, the World Trade Organization, the G7, because of its global influence, the European Union has been described as an emerging superpower. After World War II, European integration was seen as an antidote to the nationalism which had devastated the continent. 1952 saw the creation of the European Coal and Steel Community, the supporters of the Community included Alcide De Gasperi, Jean Monnet, Robert Schuman, and Paul-Henri Spaak. These men and others are credited as the Founding fathers of the European Union. In 1957, Belgium, France, Italy, Luxembourg, the Netherlands and West Germany signed the Treaty of Rome and they also signed another pact creating the European Atomic Energy Community for co-operation in developing nuclear energy. Both treaties came into force in 1958, the EEC and Euratom were created separately from the ECSC, although they shared the same courts and the Common Assembly. The EEC was headed by Walter Hallstein and Euratom was headed by Louis Armand, Euratom was to integrate sectors in nuclear energy while the EEC would develop a customs union among members. During the 1960s, tensions began to show, with France seeking to limit supranational power, Jean Rey presided over the first merged Commission. In 1973, the Communities enlarged to include Denmark, Ireland, Norway had negotiated to join at the same time, but Norwegian voters rejected membership in a referendum
7.
Caraway
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Caraway, also known as meridian fennel, and Persian cumin, is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa. The plant is similar in appearance to other members of the family, with finely divided, feathery leaves with thread-like divisions. The main flower stem is 40–60 cm tall, with white or pink flowers in umbels. Caraway fruits are crescent-shaped achenes, around 2 mm long, with five pale ridges, the etymology of caraway is complex and poorly understood. English use of the term dates back to at least 1440. The fruits, usually used whole, have a pungent, anise-like flavor and aroma that comes from essential oils, mostly carvone, limonene, caraway is used as a spice in breads, especially rye bread. Caraway is also used in desserts, liquors, casseroles, and it is also found in European cuisine. For example, it is used in caraway seed cake, the roots may be cooked as a vegetable like parsnips or carrots. Additionally, the leaves are consumed as herbs, either raw, dried, or cooked. In Serbia, caraway is commonly sprinkled over home-made salty scones and it is also used to add flavor to cheeses such as bondost, pultost, havarti and Tilsit cheese. Scandinavian Akvavit, including Icelandic Brennivin, and several liqueurs are made with caraway, in Middle Eastern cuisine, caraway pudding, called Meghli, is a popular dessert during Ramadan. It is typically made and served in the Levant area in winter, caraway is also added to flavor harissa, a Tunisian chili pepper paste. In Aleppian, Syrian cuisine it is used to make the sweet scones named keleacha, caraway fruit oil is also used as a fragrance component in soaps, lotions, and perfumes. Caraway is also used as a breath freshener, and it has a tradition of use in folk medicine. Caraway is distributed throughout all of Europe except the Mediterranean region. All other European species of Carum generally have smaller fruits, some grow on rocks in the mountains, chiefly in the Balkans, Italian Alps and Apennines. However the only one that is cultivated is Carum Carvi, its fruits being used in ways in cooking and its essential oils in the preparation of certain medicines. The plant prefers warm, sunny locations and well-drained soil rich in organic matter, in warmer regions, it is planted in the winter as an annual
8.
Dill
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Dill is an annual herb in the celery family Apiaceae. It is the species in the genus Anethum. Dill is widely grown in Eurasia where its leaves and seeds are used as a herb or spice for flavouring food, dill grows up to 40–60 cm, with slender hollow stems and alternate, finely divided, softly delicate leaves 10–20 cm long. The ultimate leaf divisions are 1–2 mm broad, slightly broader than the leaves of fennel, which are threadlike, less than 1 mm broad. The flowers are white to yellow, in small umbels 2–9 cm diameter, the seeds are 4–5 mm long and 1 mm thick, and straight to slightly curved with a longitudinally ridged surface. Dill is a Germanic word whose origin is unknown, fresh and dried dill leaves are widely used as herbs in Europe and central Asia. Like caraway, the leaves of dill are aromatic and are used to flavor many foods such as gravlax and other fish dishes, borscht and other soups. Dill is best when used fresh as it loses its flavor rapidly if dried, however, dill seed, having a flavor similar to caraway but also resembling that of fresh or dried dill weed, is used as a spice. Dill oil is extracted from the leaves, stems and seeds of the plant, the oil from the seeds is distilled and used in the manufacturing of soaps. Dill is the ingredient in dill pickles, cucumbers preserved in salty brine and/or vinegar. In central and eastern Europe, Scandinavia, Baltic states, Russia and Finland and it is also popular in summer to drink fermented milk mixed with dill. In the same way, prepared dill is used as a topping for boiled potatoes covered with fresh butter – especially in summer there are so-called new, or young. The dill leaves can be mixed with butter, making a dill butter, dill leaves mixed with tvorog form one of the traditional cheese spreads used for sandwiches. Fresh dill leaves are used all round as an ingredient in salads, e. g. one made of lettuce, fresh cucumbers and tomatoes. In Poland, fresh dill leaves mixed with sour cream are the basis for dressings and it is especially popular to use this kind of sauce with freshly cut cucumbers, which practically are wholly immersed in the sauce, making a salad called mizeria. The dill leaves serve as a basis for cooking dill sauce, used hot for baked freshwater fish and for chicken or turkey breast, in Poland it is popular to cook a dill-based soup, served with potatoes and hard-boiled eggs. Whole stems including roots and flower buds are used to prepare Polish-style pickled cucumbers. Whole stems of dill are also cooked with potatoes, especially the potatoes of autumn and winter, some kinds of fish, especially trout and salmon, are traditionally baked with the stems and leaves of dill
9.
Alcohol by volume
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Alcohol by volume is a standard measure of how much alcohol is contained in a given volume of an alcoholic beverage. It is defined as the number of millilitres of pure ethanol present in 100 millilitres of solution at 20 °C, the number of millilitres of pure ethanol is the mass of the ethanol divided by its density at 20 °C, which is 0.78924 g/ml. The ABV standard is used worldwide, the International Organization of Legal Metrology has tables of density of water–ethanol mixtures at different concentrations and temperatures. In some countries, such as the U. K and France, alcohol by volume is referred to as degrees Gay-Lussac and this results in the slight difference in marked % noted later in this article. Mixing two solutions of alcohol of different strengths usually causes a change in volume, mixing pure water with a solution less than 24% by mass causes a slight increase in total volume, whereas the mixing of two solutions above 24% causes a decrease in volume. The phenomenon of volume due to mixing dissimilar solutions is called partial molar volume. Details about typical amounts of alcohol contained in various beverages can be found in the articles about them. Another way of specifying the amount of alcohol is alcohol proof, for example, 40% abv is 80 proof in the US and 70 proof in the UK. However, since 1980, alcohol proof in the UK has been replaced by abv as a measure of alcohol content, in the United States, a few states regulate and tax alcoholic beverages according to alcohol by weight, expressed as a percentage of total mass. Some brewers print the ABW on beer containers, particularly on low-point versions of domestic beer brands. However, because of the miscibility of alcohol and water, the factor is not constant. 100% ABW, of course, is equivalent to 100% ABV, during the production of wine and beer, yeast is added to a sugary solution. During fermentation, the yeasts consume the sugars and produce alcohol, the density of sugar in water is greater than the density of alcohol in water. A hydrometer is used to measure the change in gravity of the solution before. The volume of alcohol in the solution can then be estimated, there are a number of empirical formulae which brewers and winemakers use to estimate the alcohol content of the liquor made. The simplest method for wine has been described by English author C. J. J, the number 0.7936 is the specific gravity of a 100% ethanol solution. The difference between the starting SG and the final SG measures the specific gravity lost to CO2 release
10.
Alcohol proof
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Alcohol proof is a measure of the content of ethanol in an alcoholic beverage. The term was used in the United Kingdom and was equal to about 1.75 times the alcohol by volume. The UK now uses the ABV standard instead of alcohol proof, in the United States, alcohol proof is defined as twice the percentage of ABV. The measurement of alcohol content and the statement of content on bottles of alcoholic beverages is regulated by law in many countries, the term proof dates back to 16th century England, when spirits were taxed at different rates depending on their alcohol content. Spirits were tested by soaking a pellet of gunpowder in them, if the gunpowder could still burn, the spirits were rated above proof and taxed at a higher rate. As gunpowder would not burn if soaked in rum that contained less than 57. 15% ABV, the gunpowder test was officially replaced by a specific-gravity test in 1816. From the 18th century until 1 January 1980, the UK measured alcohol content by proof spirit, defined as spirit with a gravity of 12⁄13 that of water, or 923 kg/m3, the value 57. 15% is very close to the fraction 4⁄7 =0.5714. Thus, the amounts to declaring that 100° proof spirit has an ABV of 4⁄7. From this, it follows that to convert the ABV to degrees proof, thus pure, 100% alcohol will have 100× = 175° proof, and a spirit containing 40% ABV will have 40× = 70° proof. The proof system in the United States was established around 1848 and was based on percent alcohol rather than specific gravity, 50% alcohol was defined as 100 proof. The use of proof as a measure of alcohol content is now mostly historical, today, liquor is sold in most locations with labels that state its alcohol content as its percentage of alcohol by volume. The European Union follows recommendations of the International Organization of Legal Metrology, oIMLs International Recommendation No.22 provides standards for measuring alcohol strength by volume and by mass. The document does not address alcohol proof or the labeling of bottles, since 1 January 1980, the United Kingdom has used the ABV standard to measure alcohol content, as prescribed by the European Union. The OIML system measures alcohol strength as a percentage of alcohol by volume at a temperature of 20 °C and it replaced the Sikes system of measuring the proof strength of spirits, which had been used in Britain for over 160 years. Britain, which used to use the Sikes scale to display proof and this scale, for all intents and purposes the same as the Gay-Lussac scale previously used by much of mainland Europe, was adopted by all the countries in the European Community in 1980. Using the OIML scale or the Gay-Lussac scale is essentially the same as measuring alcohol by volume except that the figures are expressed in degrees, in the United States, alcohol content is measured in terms of the percentage of alcohol by volume. The Code of Federal Regulations requires that liquor labels must state the percentage of ABV, the regulation permits, but does not require, a statement of the proof provided that it is printed close to the ABV number. For bottled spirits over 100 mL containing no solids, actual alcohol content is allowed to vary within 0. 15% of ABV stated on the label, alcohol proof in the United States is defined as twice the percentage of alcohol by volume
11.
Latin
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Latin is a classical language belonging to the Italic branch of the Indo-European languages. The Latin alphabet is derived from the Etruscan and Greek alphabets, Latin was originally spoken in Latium, in the Italian Peninsula. Through the power of the Roman Republic, it became the dominant language, Vulgar Latin developed into the Romance languages, such as Italian, Portuguese, Spanish, French, and Romanian. Latin, Italian and French have contributed many words to the English language, Latin and Ancient Greek roots are used in theology, biology, and medicine. By the late Roman Republic, Old Latin had been standardised into Classical Latin, Vulgar Latin was the colloquial form spoken during the same time and attested in inscriptions and the works of comic playwrights like Plautus and Terence. Late Latin is the language from the 3rd century. Later, Early Modern Latin and Modern Latin evolved, Latin was used as the language of international communication, scholarship, and science until well into the 18th century, when it began to be supplanted by vernaculars. Ecclesiastical Latin remains the language of the Holy See and the Roman Rite of the Catholic Church. Today, many students, scholars and members of the Catholic clergy speak Latin fluently and it is taught in primary, secondary and postsecondary educational institutions around the world. The language has been passed down through various forms, some inscriptions have been published in an internationally agreed, monumental, multivolume series, the Corpus Inscriptionum Latinarum. Authors and publishers vary, but the format is about the same, volumes detailing inscriptions with a critical apparatus stating the provenance, the reading and interpretation of these inscriptions is the subject matter of the field of epigraphy. The works of several hundred ancient authors who wrote in Latin have survived in whole or in part and they are in part the subject matter of the field of classics. The Cat in the Hat, and a book of fairy tales, additional resources include phrasebooks and resources for rendering everyday phrases and concepts into Latin, such as Meissners Latin Phrasebook. The Latin influence in English has been significant at all stages of its insular development. From the 16th to the 18th centuries, English writers cobbled together huge numbers of new words from Latin and Greek words, dubbed inkhorn terms, as if they had spilled from a pot of ink. Many of these words were used once by the author and then forgotten, many of the most common polysyllabic English words are of Latin origin through the medium of Old French. Romance words make respectively 59%, 20% and 14% of English, German and those figures can rise dramatically when only non-compound and non-derived words are included. Accordingly, Romance words make roughly 35% of the vocabulary of Dutch, Roman engineering had the same effect on scientific terminology as a whole
12.
Aqua vitae
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Aqua vitae /ˌeɪkwə ˈvaɪtiː/ or aqua vita is an archaic name for a concentrated aqueous solution of ethanol. The term was in use during the Middle Ages and the Renaissance. This Latin term appears in an array of dialectical forms throughout all lands. Generally, the term is a name for all types of distillates. Aqua vitae was typically prepared by distilling wine, it was sometimes called spirits of wine in English texts, aqua vitae was often an etymological source of terms applied to important locally produced distilled spirits. Examples include whiskey, eau de vie in France, acquavite in Italy, and akvavit in Scandinavia, okowita in Poland, оковита in Ukraine, акавіта in Belarus and this article incorporates text from a publication now in the public domain, Ward, Artemas
13.
Whisky
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Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains are used for different varieties, including barley, corn, rye, Whisky is typically aged in wooden casks, generally made of charred white oak. Whisky is a strictly regulated spirit worldwide with many classes and types, the typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels. The word whiskey is an anglicisation of the Classical Gaelic word uisce meaning water, distilled alcohol was known in Latin as aqua vitae. This was translated to Classical Gaelic as uisce beatha, which became uisce beatha in Irish, early forms of the word in English included uskebeaghe, usquebaugh, usquebath, and usquebae. Much is made of the two spellings, whiskey and whisky. There are two schools of thought on the issue, there is general agreement that when quoting the proper name printed on a label, the spelling on the label should not be altered. Some writers refer to whisky or whisky/whiskey to acknowledge the variation, the spelling whiskey is common in Ireland and the United States, while whisky is used in all other whisky producing countries. In the US, the usage has not always been consistent, from the late eighteenth century to the mid twentieth century, American writers used both spellings interchangeably until the introduction of newspaper style guides. Since the 1960s, American writers have increasingly used whiskey as the spelling for aged grain spirits made in the US. Scotch is the internationally recognized term for Scotch whisky, the earliest certain chemical distillations were by Greeks in Alexandria in the 1st century AD, but these were not distillations of alcohol. The medieval Arabs adopted the technique of the Alexandrian Greeks, and written records in Arabic begin in the 9th century. Distilling technology passed from the medieval Arabs to the medieval Latins, the earliest records of the distillation of alcohol are in Italy in the 13th century, where alcohol was distilled from wine. An early description of the technique was given by Ramon Llull and its use spread through medieval monasteries, largely for medicinal purposes, such as the treatment of colic and smallpox. The art of distillation spread to Ireland and Scotland no later than the 15th century, the practice of medicinal distillation eventually passed from a monastic setting to the secular via professional medical practitioners of the time, The Guild of Barber Surgeons. The earliest Irish mention of whisky comes from the seventeenth-century Annals of Clonmacnoise, between 1536 and 1541, King Henry VIII of England dissolved the monasteries, sending their monks out into the general public. Whisky production moved out of a setting and into personal homes. The distillation process was still in its infancy, whisky itself was not allowed to age, renaissance-era whisky was also very potent and not diluted
14.
Scottish Gaelic
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Scottish Gaelic or Scots Gaelic, sometimes also referred to as Gaelic, is a Celtic language native to Scotland. A member of the Goidelic branch of the Celtic languages, Scottish Gaelic, like Modern Irish and Manx, developed out of Middle Irish. The 2011 census of Scotland showed that a total of 57,375 people in Scotland could speak Gaelic at that time, the census results indicate a decline of 1,275 Gaelic speakers from 2001. A total of 87,056 people in 2011 reported having some facility with Gaelic compared to 93,282 people in 2001, only about half of speakers were fully literate in the language. Nevertheless, revival efforts exist and the number of speakers of the language under age 20 has increased, Scottish Gaelic is neither an official language of the European Union nor the United Kingdom. Outside Scotland, a group of dialects collectively known as Canadian Gaelic are spoken in parts of Atlantic Canada, mainly Nova Scotia and Prince Edward Island. In the 2011 census, there were 7,195 total speakers of Gaelic languages in Canada, with 1,365 in Nova Scotia and Prince Edward Island where the responses mainly refer to Scottish Gaelic. About 2,320 Canadians in 2011 also claimed Gaelic languages as their mother tongue, with over 300 in Nova Scotia, aside from Scottish Gaelic, the language may also be referred to simply as Gaelic. In Scotland, the word Gaelic in reference to Scottish Gaelic specifically is pronounced, outside Ireland and Great Britain, Gaelic may refer to the Irish language. Scottish Gaelic should not be confused with Scots, the Middle English-derived language varieties which had come to be spoken in most of the Lowlands of Scotland by the modern era. Prior to the 15th century, these dialects were known as Inglis by its own speakers, from the late 15th century, however, it became increasingly common for such speakers to refer to Scottish Gaelic as Erse and the Lowland vernacular as Scottis. Today, Scottish Gaelic is recognised as a language from Irish. Gaelic in Scotland was mostly confined to Dál Riata until the 8th century, when it began expanding into Pictish areas north of the Firth of Forth, by 900, Pictish appears to have become extinct, completely replaced by Gaelic. An exception might be made for the Northern Isles, however, however, though the Pictish language did not disappear suddenly, a process of Gaelicisation was clearly underway during the reigns of Caustantín and his successors. By a certain point, probably during the 11th century, all the inhabitants of Alba had become fully Gaelicised Scots, by the 10th century, Gaelic had become the dominant language throughout northern and western Scotland, the Gaelo-Pictic Kingdom of Alba. Its spread to southern Scotland, was even and totalizing. Place name analysis suggests dense usage of Gaelic in Galloway and adjoining areas to the north and west as well as in West Lothian, less dense usage is suggested for north Ayrshire, Renfrewshire, the Clyde Valley and eastern Dumfriesshire. In south-eastern Scotland, there is no evidence that Gaelic was ever widely spoken, the area shifted from Cumbric to Old English during its long incorporation into the Anglo-Saxon Kingdom of Northumbria
15.
Fruit brandy
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Fruit brandy is a distilled beverage produced from mash, juice, wine or residues of culinary fruits. The term covers a class of spirits produced across the world, and typically excludes beverages made from grapes. Apples, pears, apricots, plums and cherrys are the most commonly used fruits, in British usage, fruit brandy may also refer to liqueurs obtained by maceration of whole fruits, juice or flavoring in a distilled beverage, for example cherry brandy. Such beverages are used similar to cordials, and as an ingredient in cocktails, fruit brandies obtained by distillation are referred by the French term eau de vie. Fruit brandy usually contains 40% to 45% ABV, fruit brandy is customarily drunk chilled or over ice, but is occasionally mixed. Applejack is an American apple brandy made from the distillation of hard cider and it was once made by fractional freezing which would disqualify it as a proper brandy. Brinjevec is a Slovenian brandy distilled from ground and fermented juniper berries, buchu is a South African brandy flavoured with extracts from Agathosma species. Calvados is an apple brandy from the French region of Lower Normandy, coconut brandy is actually made from the sap of borassus flowers. Damassine brandy is made with the fruit of the Damassinier tree in the Jura Mountains of Switzerland Eau de vie is a French term for colorless fruit brandy. This term is applied to grape-based brandy other than Armagnac and Cognac. Kirschwasser is a brandy made from cherries. Kukumakranka brandy is South African and flavoured with the fruit of the Kukumakranka. Obstler is a German word for brandy and often referred to as Schnapps in English. Pálenka or Pálené is a common description for Slovak brandy. It must be distilled from Slovakian wild or domestic fruits, pálinka is a traditional Hungarian fruit brandy. It can only be made with fruits from Hungary, such as plums, apricots, peaches, elderberries, pears, poire Williams is made from the Williams pear, also known as the Bartlett pear. Slivovitz is a straw to yellow-colored plum brandy produced in Bosnia and Herzegovina, Bulgaria, Croatia, Czech Republic, Macedonia, Poland, Serbia, Slovakia, Țuică, also known as horincă or turţ, is a clear Romanian plum brandy. Other Romanian fruit brandies, often distilled from apples, pears, apricots, mulberries, peaches, quinces, somerset cider brandy which dates back to 1678 obtained European protected status in 2011
16.
Eau de vie
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An eau de vie is a clear, colorless fruit brandy that is produced by means of fermentation and double distillation. The fruit flavor is very light. In English-speaking countries, eau de vie refers to a beverage made from fruit other than grapes. Similar terms may be local translations or may specify the fruit used to produce it, although eau de vie is a French term, similar beverages are produced in other countries. In French, however, eau de vie is a term for distilled spirits. Many eaux de vie made from fruits, wine, pomace or rye have a designation of origin within the European Union. Ripe fruit is fermented, distilled, and quickly bottled to preserve the freshness, eaux de vie are typically not aged in wooden casks, hence they are clear. Although this is the practice, some distillers age their products before bottling. When made from pomace, it is called pomace brandy or marc, while most eaux de vie from the Alpine regions of Europe only rest very briefly in glass containers, others are aged in wooden casks before bottling. Thus, calvados, a spirit from northwestern France, is required by law to spend at least two years in wood, and most producers also offer much older products to the market. Some slivovitz are also aged in casks, giving them their golden or amber color. In the Caribbean, eaux-de-vie is made from fruits such as banana, ambarella, guava, mango, pineapple. The term can refer to maple eau de vie, made from maple syrup. Here are some guidelines, Serving size, An eau de vie is usually served as a digestif. Glassware, Some connoisseurs recommend a tulip-shaped glass, others recommend a snifter, buying guide from Food & Wine
17.
French language
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French is a Romance language of the Indo-European family. It descended from the Vulgar Latin of the Roman Empire, as did all Romance languages, French has evolved from Gallo-Romance, the spoken Latin in Gaul, and more specifically in Northern Gaul. Its closest relatives are the other langues doïl—languages historically spoken in northern France and in southern Belgium, French was also influenced by native Celtic languages of Northern Roman Gaul like Gallia Belgica and by the Frankish language of the post-Roman Frankish invaders. Today, owing to Frances past overseas expansion, there are numerous French-based creole languages, a French-speaking person or nation may be referred to as Francophone in both English and French. French is a language in 29 countries, most of which are members of la francophonie. As of 2015, 40% of the population is in Europe, 35% in sub-Saharan Africa, 15% in North Africa and the Middle East, 8% in the Americas. French is the fourth-most widely spoken mother tongue in the European Union, 1/5 of Europeans who do not have French as a mother tongue speak French as a second language. As a result of French and Belgian colonialism from the 17th and 18th century onward, French was introduced to new territories in the Americas, Africa, most second-language speakers reside in Francophone Africa, in particular Gabon, Algeria, Mauritius, Senegal and Ivory Coast. In 2015, French was estimated to have 77 to 110 million native speakers, approximately 274 million people are able to speak the language. The Organisation internationale de la Francophonie estimates 700 million by 2050, in 2011, Bloomberg Businessweek ranked French the third most useful language for business, after English and Standard Mandarin Chinese. Under the Constitution of France, French has been the language of the Republic since 1992. France mandates the use of French in official government publications, public education except in specific cases, French is one of the four official languages of Switzerland and is spoken in the western part of Switzerland called Romandie, of which Geneva is the largest city. French is the language of about 23% of the Swiss population. French is also a language of Luxembourg, Monaco, and Aosta Valley, while French dialects remain spoken by minorities on the Channel Islands. A plurality of the worlds French-speaking population lives in Africa and this number does not include the people living in non-Francophone African countries who have learned French as a foreign language. Due to the rise of French in Africa, the total French-speaking population worldwide is expected to reach 700 million people in 2050, French is the fastest growing language on the continent. French is mostly a language in Africa, but it has become a first language in some urban areas, such as the region of Abidjan, Ivory Coast and in Libreville. There is not a single African French, but multiple forms that diverged through contact with various indigenous African languages, sub-Saharan Africa is the region where the French language is most likely to expand, because of the expansion of education and rapid population growth
18.
Drinking culture
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Drinking culture refers to the customs and practices associated with the consumption of alcoholic beverages. Alcohol and its effects have been present in societies throughout history, drinking is documented in the Hebrew and Christian Bibles, in the Quran, in art history, in Greek and Roman literature as old as Homer, and in Confucius’s Analects. Social drinking refers to drinking in a social setting without an intent to get drunk. Good news is often celebrated by a group of people having a few drinks, for example, drinks may be served to wet the babys head in the celebration of a birth. Buying someone a drink is a gesture of goodwill and it may be an expression of gratitude, or it may mark the resolution of a dispute. Known as Greaves Rules, the guidelines were based upon his experience of pubs. The rules were later re-commissioned by the Daily Telegraph and published in that newspaper on November 20,1993, copies of the rules soon appeared in many bars throughout the United Kingdom. Trust and fair play are the root of the rules, though there are occasions where the rules can be broken, when taking alcohol to a BYOB party, it is proper for a guest to leave any unconsumed alcohol behind when leaving the party. It shows appreciation to the host and shows responsibility on the guests part and it is considered rude to take any alcohol back when departing. Drinking before 5,00 pm is frowned upon in some cultures, various cultures and traditions feature the social practice of providing free alcoholic drinks for others. For example, during a reception, or a bar mitzvah, free drinks are often served to guests. They are commonly offered to patrons to entice them to continue gambling. A further example is the ladies drink free policy of some bars, large corporations may have a favored bar at which they hold private functions that offer free drinks to attendees. Session drinking is a chiefly British and Irish term that refers to drinking a large quantity of beer during a session without becoming too heavily intoxicated, a session is generally a social occasion. A session beer, such as a bitter, is a beer that has a moderate or relatively low alcohol content. In the United States, a recent session beer definition has been proposed by beer writer Lew Bryson and his Session Beer Project blog includes a definition of 4. 5% ABV or less for session beer. Followers of this definition include Notch Brewing, a session only beer brand, the Brewer Association has adopted a new category within their Great American Beer Fest competition which states a session beer must not exceed 4. 1% ABW. Binge drinking is defined as drinking to excess, the National Institute on Alcohol Abuse and Alcoholism defines binge drinking as a pattern of drinking alcohol that brings blood alcohol concentration to 0.08 grams percent or above
19.
Shot glass
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A shot glass is a small glass designed to hold or measure spirits or liquor, which is either drunk straight from the glass or poured into a cocktail. A shot of liquor is not the same as a shooter, shot glasses decorated with a wide variety of toasts, advertisements and humorous pictures are popular souvenirs and collectibles. Several examples also exist from the 1930s, however, although it was used by some, the term apparently did not come into common usage until much later. Many references from the 1800s describe giving a jigger of whiskey or rum to workers who were digging canals, most shot glasses are found in the United States, but shot glasses from before the 1940s are very rare. Some of the earliest small whiskey glasses in America from the late 1700s to early 1800s were called whiskey tasters or whiskey tumblers and were hand blown. They are thick similar to todays shot glasses but will show a scar on the bottom or will show a cupped area on the bottom where the pontil scar was ground. Some of these glasses even have hand-applied handles and decorations hand cut by a grinding wheel, in the early to mid-1800s, glass blowers began to use molds and several different patterns of whiskey tasters in several different colors were being made in molds. These glasses are also thick like todays shot glass but they will have rough pontiled bottoms from being blown into the mold. By the 1870s to 1890s as glass making technology improved, the rough pontiled bottoms largely disappeared from glasses and bottles, just before Prohibition in the U. S. in the late 1800s to early 1900s, thin-sided mass-produced whiskey glasses were common. Many of these glasses feature etched advertising on them, after Prohibition, these were replaced by shot glasses with a thick base and thick sides. A jigger or measure is a tool used to measure liquor. A traditional style of jigger is made of steel with two unequal sized opposing cones in an hourglass shape on the end of a rod. Typically, one measures an regulation single shot, and the other some fraction or multiple—with the actual sizes depending on local laws. The jigger is named for the unit of liquid it typically measures, a jigger or shot, which is historically defined as 2 handfuls or 1⁄2 of a jack in the traditional binary submultiple system. This means that its actual volume varies between the U. K. and the U. S. and also varies over time, by manufacturer, and geographically, as this relationship has been forgotten. In the U. S. up until Prohibition, it was known to be 2.0 US fluid ounces. However, bar jiggers come in sizes and ratios. A small shot glass specifically marketed for use is graduated in units such as ounce and half ounce
20.
Crayfish party
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A crayfish party is a traditional summertime eating and drinking celebration in the Nordic countries. The tradition originated in Sweden, where a party is called a kräftskiva. The tradition has spread to Finland via its Swedish-speaking population. A similar tradition exists in the Baltic countries in particular in Lithuania and Latvia, crayfish parties are generally held during August, a tradition that started because crayfish harvesting in Sweden was, for most of the 20th century, legally limited to late summer. Today, the date in early August has no legal significance. Dining is traditionally outdoors, but in practice the party is often driven indoors by bad weather or aggressive mosquitoes, customary party accessories are comical paper hats, paper tablecloths, paper lanterns, and bibs. A rowdy atmosphere prevails amid noisy eating and traditional drinking songs, the alcohol consumption is often high, especially when compared to the amount of food actually eaten. It is considered customary to suck the juice out of the crayfish before shelling it, akvavit and other kinds of snaps are served, as well as beer. The crayfish are boiled in water and seasoned with fresh dill – preferably crown dill harvested after the plant has flowered – then served cold. Bread, mushroom pies, surströmming, strong Västerbotten cheese, salads, since more than 40 years, the city of Herrera de Pisuerga is celebrating the Festival Nacional del Cangrejo de río. That’s because this crustacean has been part of the traditional gastronomy of this area. For the first “Swedish dinner”, the Festival had the honor of having special guests, the First Secretary and Chancellor in Spain Ms. Eva Boix
21.
Cereal
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A cereal is any grass cultivated for the edible components of its grain, composed of the endosperm, germ, and bran. Cereal grains are grown in quantities and provide more food energy worldwide than any other type of crop and are therefore staple crops. Edible grains from plant families, such as buckwheat, quinoa. In their natural form, cereals are a source of vitamins, minerals, carbohydrates, fats, oils. When refined by the removal of the bran and germ, the endosperm is mostly carbohydrate. In some developing nations, grain in the form of rice, wheat, millet, in developed nations, cereal consumption is moderate and varied but still substantial. The word cereal is derived from Ceres, the Roman goddess of harvest, agriculture allowed for the support of an increased population, leading to larger societies and eventually the development of cities. It also created the need for organization of political power, as decisions had to be made regarding labor and harvest allocation and access rights to water. Agriculture bred immobility, as populations settled down for long periods of time, early Neolithic villages show evidence of the development of processing grain. The Levant is the ancient home of the ancestors of wheat, barley and peas, there is evidence of the cultivation of figs in the Jordan Valley as long as 11,300 years ago, and cereal production in Syria approximately 9,000 years ago. During the same period, farmers in China began to farm rice and millet, using man-made floods, fiber crops were domesticated as early as food crops, with China domesticating hemp, cotton being developed independently in Africa and South America, and Western Asia domesticating flax. The first cereal grains were domesticated by early primitive humans, about 8,000 years ago, they were domesticated by ancient farming communities in the Fertile Crescent region. Emmer wheat, einkorn wheat, and barley were three of the so-called Neolithic founder crops in the development of agriculture, around the same time, millets and rices were starting to become domesticated in East Asia. Sorghum and millets were also being domesticated in sub-Saharan West Africa, while each individual species has its own peculiarities, the cultivation of all cereal crops is similar. Most are annual plants, consequently one planting yields one harvest, wheat, rye, triticale, oats, barley, and spelt are the cool-season cereals. These are hardy plants grow well in moderate weather and cease to grow in hot weather. The warm-season cereals are tender and prefer hot weather, barley and rye are the hardiest cereals, able to overwinter in the subarctic and Siberia. Many cool-season cereals are grown in the tropics, however, some are only grown in cooler highlands, where it may be possible to grow multiple crops per year
22.
Potato
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The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. The word potato may refer either to the plant itself or to the edible tuber, in the Andes, where the species is indigenous, there are some other closely related cultivated potato species. Potatoes were introduced to Europe in the half of the 16th century by the Spanish. It is the worlds fourth-largest food crop, following maize, wheat, the green leaves and green skins of tubers exposed to the light are toxic. Wild potato species can be throughout the Americas from the United States to southern Chile. Following centuries of breeding, there are now over a thousand different types of potatoes. However, the importance of the potato is variable and changing rapidly. As of 2007 China led the world in production, and nearly a third of the worlds potatoes were harvested in China. The English word potato comes from Spanish patata, the Spanish Royal Academy says the Spanish word is a compound of the Taíno batata and the Quechua papa. The 16th-century English herbalist John Gerard used the terms bastard potatoes and Virginia potatoes for this species, potatoes are occasionally referred to as Irish potatoes or white potatoes in the United States, to distinguish them from sweet potatoes. The name spud for a small potato comes from the digging of soil prior to the planting of potatoes, the word spud traces back to the 16th century. It subsequently transferred over to a variety of digging tools, around 1845, the name transferred to the tuber itself. It was Mario Peis 1949 The Story of Language that can be blamed for the false origin. Pei writes, the potato, for its part, was in disrepute some centuries ago, some Englishmen who did not fancy potatoes formed a Society for the Prevention of Unwholesome Diet. The initials of the words in this title gave rise to spud. Like most other pre-20th century acronymic origins, this is false, Potato plants are herbaceous perennials that grow about 60 cm high, depending on variety, with the leaves dying back after flowering, fruiting and tuber formation. They bear white, pink, red, blue, or purple flowers with yellow stamens, in general, the tubers of varieties with white flowers have white skins, while those of varieties with colored flowers tend to have pinkish skins. Potatoes are mostly cross-pollinated by insects such as bumblebees, which carry pollen from other potato plants, tubers form in response to decreasing day length, although this tendency has been minimized in commercial varieties
23.
Cardamom
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Cardamom, sometimes Cardamon or Cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to India, Bhutan, Indonesia and Nepal, some other countries, such as Sri Lanka, have also begun to cultivate it. Cardamom is the worlds third-most expensive spice, surpassed in price per weight only by vanilla, the modern genus name Elettaria is derived from the local name. The root ēlam is attested in all Dravidian languages viz. Kannada elakki, Telugu yelakulu, Tamil elakkai, the second element kai means seed or fruit. The Malabar region had historical connections and was a prominent area of cardamom cultivation. A related root is present in Hindi ilaychi, Bengali ælachi. In Sindhi it is called Photta, in Sanskrit it was known as ela or ellka. In Marathi it is known as velchi or veldoda. In Sri Lanka, the plant is known as Enasal by Sinhala language, there are two main types of cardamom, True or green cardamom comes from the species Elettaria cardamomum and is distributed from India to Malaysia. What is often referred to as white cardamon is actually Siam cardamom, the two types of cardamom, κάρδαμομον and ἄμωμον, were distinguished in the fourth century BCE by the Greek father of botany, Theophrastus. Theophrastus and informants knew that these varieties were originally and solely from India, both forms of cardamom are used as flavorings and cooking spices in both food and drink, and as a medicine. E. cardamomum is used as a spice, a masticatory, Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smokey, though not bitter, aroma, green cardamom is one of the more expensive spices by weight, but little is needed to impart flavor. It is best stored in the pod as exposed or ground seeds quickly lose their flavor, grinding the pods and seeds together lowers both the quality and the price. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1 1⁄2 teaspoons of ground cardamom and it is a common ingredient in Indian cooking. In the Middle East, green cardamom powder is used as a spice for sweet dishes, as well as traditional flavouring in coffee, Cardamom is used to a wide extent in savoury dishes. In Asia both types of cardamom are used in both sweet and savory dishes, particularly in the south. Both are frequent components in spice mixes, such as Indian and Nepali masalas, green cardamom is often used in traditional Indian sweets and in masala chai
24.
Cumin
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Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to South Asia. Its seeds are used in the cuisines of different cultures. It also has uses as a traditional medicinal plant. The English cumin is derived from the Old English via Latin cuminum from the Greek κύμινον, Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30–50 cm tall and is harvested by hand and it is an annual herbaceous plant, with a slender, glabrous, branched stem that is 20–30 cm tall and has a diameter of 3–5 cm. Each branch has two to three sub-branches, all the branches attain the same height, therefore the plant has a uniform canopy. The stem is coloured grey or dark green, the leaves are 5–10 cm long, pinnate or bipinnate, with thread-like leaflets. The flowers are small, white or pink, and borne in umbels, each umbel has five to seven umbellts. The fruit is a lateral fusiform or ovoid achene 4–5 mm long, containing two mericarps with a single seed, Cumin seeds have eight ridges with oil canals. They resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in colour, like members of the Umbelliferae family such as caraway, parsley. Cumin has been in use since ancient times, seeds excavated at the Syrian site Tell ed-Der have been dated to the second millennium BC. They have also reported from several New Kingdom levels of ancient Egyptian archaeological sites. In the ancient Egyptian civilization, cumin was used as spice, originally cultivated in Iran and the Mediterranean region, cumin is mentioned in the Bible in both the Old Testament and the New Testament. The ancient Greeks kept cumin at the table in its own container. Cumin was also used heavily in ancient Roman cuisine, in India, it has been used for millennia as a traditional ingredient in innumerable recipes, and forms the basis of many other spice blends. Cumin was introduced to the Americas by Spanish and Portuguese colonists, several different types of cumin are known, but the most famous ones are black and green cumin, both of which are used in Persian cuisine. Today, the plant is grown in Pakistan, India, Uzbekistan, Tajikistan, Iran, Turkey, Morocco, Egypt, Syria, Mexico, Chile. Since cumin is used as part of birdseed and exported to many countries
25.
Anise
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Anise, also called aniseed, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. Its flavor has similarities with other spices, such as star anise, fennel. Anise is an annual plant growing to 3 ft or more tall. The leaves at the base of the plant are simple, 3⁄8–2 in long and shallowly lobed, while leaves higher on the stems are feathery pinnate, the flowers are white, approximately 1⁄8 inch in diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, 1⁄8–1⁄4 in long, Anise is a food plant for the larvae of some Lepidoptera species, including the lime-speck pug and wormwood pug. Anise was first cultivated in Egypt and the Middle East, but was brought to Europe for its medicinal value, Anise plants grow best in light, fertile, well-drained soil. The seeds should be planted as soon as the ground warms up in spring, because the plants have a taproot, they do not transplant well after being established, so they should be started either in their final location or transplanted while the seedlings are still small. Western cuisines have long used anise to flavor dishes, drinks, the word is used for both the species of herb and its licorice-like flavor. Star anise is considerably expensive to produce, and has gradually displaced P. anisum in Western markets. While formerly produced in quantities, by 1999 world production of the essential oil of anise was only 8 tons. As with all spices, the composition of anise varies considerably with origin and these are typical values for the main constituents. The yield of oil is influenced by the growing conditions and extraction process. Regardless of the method of isolation the main component of the oil is anethole, with minor components including 4-anisaldehyde, estragole and pseudoisoeugenyl-2-methylbutyrates, Anise is sweet and very aromatic, distinguished by its characteristic flavor. It is a key ingredient in Mexican atole de anís and champurrado, which is similar to hot chocolate, the Ancient Romans often served spiced cakes with aniseed called mustaceoe at the end of feasts as a digestive. This tradition of serving cake at the end of festivities is the basis for the tradition of serving cake at weddings and these liquors are clear, but on addition of water become cloudy, a phenomenon known as the ouzo effect. It is believed to be one of the ingredients in the French liqueur Chartreuse. It is also used in some beers, such as Virgils in the United States. Anise has also thought a treatment for menstrual cramps and colic
26.
Fennel
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Fennel is a flowering plant species in the carrot family. It is a hardy, perennial herb with flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become naturalized in many parts of the world, especially on dry soils near the sea-coast. It is an aromatic and flavorful herb with culinary and medicinal uses and. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable, fennel is used as a food plant by the larvae of some Lepidoptera species including in its native range the mouse moth and the Old-World swallowtail. Where it has introduced in north America it may be used by the anise swallowtail. The word fennel developed from the Middle English fenel or fenyl and this came from the Old English fenol or finol, which in turn came from the Latin feniculum or foeniculum, the diminutive of fenum or faenum, meaning hay. The Latin word for the plant was ferula, which is now used as the name of a related plant. The Greek name for fennel is marathon or marathos, and the place of the battle of Marathon. The word is first attested in Mycenaean Linear B form as ma-ra-tu-wo, as Old English finule, fennel is one of the nine plants invoked in the pagan Anglo-Saxon Nine Herbs Charm, recorded in the 10th century. In the 15th century, Portuguese settlers on Madeira noticed the abundance of fennel, and used the Portuguese word funcho. Fennel, Foeniculum vulgare, is a perennial herb and it is erect, glaucous green, and grows to heights of up to 2.5 m, with hollow stems. The leaves grow up to 40 cm long, they are finely dissected, with the ultimate segments filiform, the flowers are produced in terminal compound umbels 5–15 cm wide, each umbel section having 20–50 tiny yellow flowers on short pedicels. The fruit is a dry seed from 4–10 mm long, half as wide or less, fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly flavored leaves and fruits. Its aniseed flavor comes from anethole, a compound also found in anise and star anise. Florence fennel is a group with inflated leaf bases which form a bulb-like structure. It is of cultivated origin, and has a mild anise-like flavor, Florence fennel plants are smaller than the wild type. The inflated leaf bases are eaten as a vegetable, both raw and cooked, several cultivars of Florence fennel are also known by several other names, notably the Italian name finocchio
27.
Aframomum melegueta
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Aframomum melegueta is a species in the ginger family, Zingiberaceae. Although it is native to West Africa, it is also an important cash crop in the Basketo district of southern Ethiopia, the Pepper Coast is a historical coastal region named after this commodity. A. melegueta is a perennial plant native to swampy habitats along the West African coast. Its trumpet-shaped, purple flowers develop into 5- to 7-cm long pods containing numerous small, the pungent, peppery taste of the seeds is caused by aromatic ketones, e. g. -paradol. Essential oils, which are the dominating flavor components in the closely related cardamom, the stem at times can be short and usually shows signs of scars and fallen leaves. The average leaves are usually 35 cm in length and 15 cm wide, the flowers of the herbaceous plant are described as handsome aromatic, with an orange-colored lip and rich pinkish-orange upper part. The fruits contains numerous, small, golden red-brown seeds, the Ménagier de Paris recommends it for improving wine that smells stale. After Christopher Columbus reached the New World in 1492 and brought the first samples of Capsicum frutescens, malagueta, thanks to its low price, remained popular in Europe even after the Portuguese opened the direct maritime route to the Spice Islands around 1500. The importance of the spice is shown by the designation of the area from the St. Johns River to Harper in Liberia as the Grain Coast in honor of the availability of grains of paradise. Later, the craze for the spice waned, and its uses were reduced to a flavoring for sausages, in the 18th century, its importation to Great Britain collapsed after a Parliamentary act of George III forbade its use in malt liquor, aqua vita, and cordials. In 1855, England imported about 15,000 to 19,000 lbs per year legally, the presence of the seeds in the diets of lowland gorillas seems to have some sort of medicinal properties for their cardiovascular health in the wild. As captive lowland gorillas have not had them available in their diets. Today, it is used in gourmet cuisine as a replacement for pepper, and to give unique flavors in some craft beers, gins. In America, grains of paradise are starting to enjoy a resurgence in popularity due to their use by some well-known chefs. Alton Brown is a fan of its use, and he uses it in okra stew and they are also used by people on certain diets, such as a raw food diet, because they are less irritating to digestion than black pepper. A. melegueta has been introduced to the Caribbean and Latin America, aframomum corrorima Grains of Selim List of culinary herbs and spices Phytotherapy Katzer spice site
28.
Amber
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Amber is fossilized tree resin, which has been appreciated for its color and natural beauty since Neolithic times. Much valued from antiquity to the present as a gemstone, amber is made into a variety of decorative objects and it has also been used as a healing agent in folk medicine. There are five classes of amber, defined on the basis of their chemical constituents, because it originates as a soft, sticky tree resin, amber sometimes contains animal and plant material as inclusions. Amber occurring in coal seams is also called resinite, and the term ambrite is applied to that found specifically within New Zealand coal seams, the English word amber derives from Arabic ʿanbar عنبر via Middle Latin ambar and Middle French ambre. The word was adopted in Middle English in the 14th century as referring to what is now known as ambergris, in the Romance languages, the sense of the word had come to be extended to Baltic amber from as early as the late 13th century. At first called white or yellow amber, this meaning was adopted in English by the early 15th century, as the use of ambergris waned, this became the main sense of the word. The two substances conceivably became associated or confused because they both were washed up on beaches. Ambergris is less dense water and floats, whereas amber is too dense to float. The classical names for amber, Latin electrum and Ancient Greek ἤλεκτρον, are connected to a term ἠλέκτωρ meaning beaming Sun, according to myth, when Phaëton son of Helios was killed, his mourning sisters became poplar trees, and their tears became elektron, amber. Earlier Pliny says that an island of three days sail from the Scythian coast called Balcia by Xenophon of Lampsacus, author of a fanciful travel book in Greek, is called Basilia by Pytheas. It is generally understood to be the same as Abalus and it is assumed that there were well-established trade routes for amber connecting the Baltic with the Mediterranean. Pliny states explicitly that the Germans export amber to Pannonia, from where it was traded further abroad by the Veneti, the ancient Italic peoples of southern Italy were working amber, the most important examples are on display at the National Archaeological Museum of Siritide to Matera. Amber used in antiquity as at Mycenae and in the prehistory of the Mediterranean comes from deposits of Sicily. Besides the fanciful explanations according to which amber is produced by the Sun, Pliny cites opinions that are aware of its origin in tree resin. Amber is produced from a marrow discharged by trees belonging to the genus, like gum from the cherry. This is confirmed by the recorded Old High German glas and Old English glær for amber, in Middle Low German, amber was known as berne-, barn-, börnstēn. The Low German term became dominant also in High German by the 18th century, the Baltic Lithuanian term for amber is gintaras and Latvian dzintars. They, and the Slavic jantar or Hungarian gyanta, are thought to originate from Phoenician jainitar, Early in the nineteenth century, the first reports of amber from North America came from discoveries in New Jersey along Crosswicks Creek near Trenton, at Camden, and near Woodbury
29.
Caramel color
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Caramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of carbohydrates, in general in the presence of acids, alkalis, or salts and it is more fully oxidized than caramel candy, and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from yellow to amber to dark brown. Caramel color is widely approved for use in food globally but application, caramel color is manufactured by heating carbohydrates, either alone or in the presence of acids, alkalis, and/or salts. Caramel color is produced from commercially available nutritive sweeteners consisting of fructose, dextrose, invert sugar, sucrose, malt syrup, molasses, starch hydrolysates, antifoaming agents, such as polyglycerol esters of fatty acids, may be used as processing aids during manufacture. Its color ranges from pale-yellow to amber to dark-brown, caramel color molecules carry either a positive or a negative charge depending upon the reactants used in their manufacture. Problems such as precipitation, flocculation, or migration can be eliminated with the use of a properly charged caramel color for the intended application. Color Intensity is defined as the absorbance of a 1 mg/mL solution in water, in this case, A stands for absorbance and TS stands for total solids. Color Intensity = A ∗100 T S The color tone of the color is also important. This is defined by the Linner Hue Index, which is the measure of the color hue or red characteristics of the caramel color and it is a function of the absorbance of light of wavelengths 510 and 610 nm. In general, the higher the Tinctorial Power, K0.56, the lower the Hue Index, various other indices are in use around the world and there are conversion factors between them. Though the primary function of caramel color is for coloration, it also serves additional functions, the United States Food and Drug Administration classifies and regulates caramel color in Title 21 CFR §73.85 as a generally recognized as safe color additive exempt from certification. Unless a food has a standard of identity, caramel color may be used in foods generally at levels consistent with good manufacturing practice. The IPCS has concluded that caramel color does not exhibit carcinogenicity or mutagenicity, caramel color has excellent microbiological stability. When reacted with sulfites, caramel color may retain traces of sulfite after processing, however, in finished food products, labeling is usually required only for sulfite levels above 10 ppm. Caramel coloring may be derived from a variety of products that are themselves common allergens, starch hydrolysates, malt syrup. North American and European manufacturers mostly use glucose derived from corn or wheat to produce caramel color, which is highly processed and is generally considered gluten-free
30.
Bergenhus Fortress
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Bergenhus fortress is a fortress located in Bergen, Norway. Bergenhus fortress is located in the entrance to the harbour in Bergen and it is one of the oldest and best preserved castles in Norway. The fortress contains buildings dating as far back as the 1240s, the extent of the enclosed area of today dates from the early 19th century. Excavations have revealed foundations of buildings believed to back to before 1100. In the 13th century, until 1299, Bergen was the capital of Norway and it was first enclosed by stone walls in the 1240s. Of the medieval buildings, a hall and a defensive tower remain. The royal hall, today known as Haakons Hall, built around 1260, is the largest medieval building in Norway. The defensive tower, known in the Middle Ages as the keep by the sea, was built around 1270 by King Magnus VI Lagabøte, and contained a royal apartment on the top floor. In the 1560s it was incorporated by the commander of the castle, Erik Rosenkrantz, into a larger structure, in the Middle Ages, several churches, including Christ Church, Bergens cathedral, were situated on the premises. These, however, were torn down between 1526 and 1531, as the area of Holmen was converted into a military fortification under Danish rule. From around this time, the name Bergenhus came into use, building work on Christ Church probably started around 1100. It contained the shrine of Saint Sunniva, the saint of Bergen. In the 12th and 13th centuries it was the site of royal coronations. It was also the site of at least six kings. The site of its altar is marked by a memorial stone. In the 19th century, the fortress lost its function as a defensive fortification, after restoration in the 1890s, and again after destruction sustained during World War II, Bergenhus is today again used as a concert venue and as a feast hall for public events. During World War II, the German navy used several of its buildings for their headquarters, Bergenhus is currently under the command of the Royal Norwegian Navy, which has about 150 military personnel stationed there. The fortifications Sverresborg fortress and Fredriksberg fortress also lie in the centre of Bergen, Haakons Hall and Rosenkrantz Tower are open for visits by the public
31.
Olav Engelbrektsson
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Olav Engelbrektsson was the 28th Archbishop of Norway from 1523 to 1537, the Regent of Norway from 1533 to 1537, a member and later president of the Riksråd, and a member of the Norwegian nobility. He was the last Roman Catholic to be the Archbishop of Norway before he fled to exile in 1537, after his death, Olav Engelbrektsson was given a bad reputation as an untrustworthy and scheming prelate by the Protestant historians. Olav Engelbrektsson is believed to have born at Trondenes near Harstad in Troms around 1480 as the son of Engelbrekt Gunnarsson. Engelbrekt Gunnarson was a bondefører and storbonde in Romerike in Eastern Norway around 1447 and he kept getting in arguments and fights with the Danish bailiff Lasse Skjold and eventually killed him. Researchers believe that that is why Engelbrekt and Jorunn moved to Trondenes, young Olav was raised in a home that was always opposing the Danish overseers, and that might have been one of the several influences of his attitude towards the Danes in his years as the Archbishop. Olav Engelbrektsson was from an old landowning family in Romerike, and it is claimed that he. King Christian I of Denmark was supposed to have ennobled Engelbrekt Gunnarson and his descendants sometime before 1480 but, in 1961, trygve Lysaker wrote that the documentation did not exist to such a claim. Nevertheless, the family had a coat of arms – a blue shield showing a red rose surrounded by three lilies, five of Olavs relatives belonged to the clergy. Two of them were his paternal uncles Sakse Gunnarsson and Gunnar Gunnarson, Gunnar was a canon in Oslo, a profession that even some of his own sons chose. It is known that Olav and four of these relatives studied at foreign universities and his uncle Sakse was the one who gave Olav clerical education. There is a theory among the Norwegian genealogists that Olav Engelbrektsson was not the first member of his family to be the Archbishop of Nidaros. But, throughout his life, the records were concerned with the church, the politics. He did help with the education and careers of Torbjørn and his brother, Jens Olavssøn Bratt and it is the same with the possibility that Olavs mother might be the daughter of Ivar Trondsson from the Aspa family in Frei in Nordmøre. Olav Engelbrektsson was enrolled in 1503 at the University of Rostock in Germany and he was already ordained as a priest but he wanted to continue his studies. He eventually took examinations to earn several more degrees at the University – a baccalaureus in 1505, at the University, theology was being taught by conservatives from the Catholic Church but the city of Rostock was once the center of North German humanism. Olav Engelbrektsson soon became the leader of the Norwegian Collegiate Club, called Regentia Sancti Olavi in the memory of the martyred King of Norway and they were located in a separate building under the Norwegian name of St. Olavs hus. Among the students, Engelbrektsson was known as a very sociable person, but not particularly charismatic and he became acquainted with, among others, the brothers from Sweden, Johannes Magnus and Olaus Magnus. The brothers would be the last two Catholics to be the Archbishop of Uppsala, but Olaus is still famous for his map of Scandinavia, the Carta Marina of 1537
32.
Archbishop
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In Christianity, an archbishop is a bishop of higher rank or office. In some cases, like the Lutheran Church of Sweden, it is the denomination leader title, an archbishop may be granted the title, or ordained as chief pastor of a metropolitan see or another episcopal see to which the title of archbishop is attached. Episcopal sees are generally arranged in groups in which the bishop who is the ordinary of one of them has certain powers and he is known as the metropolitan archbishop of that see. As well as the more numerous metropolitan sees, there are 77 Roman Catholic sees that have archiepiscopal rank. In some cases, such a see is the one in a country, such as Luxembourg or Monaco. In others, the title of archdiocese is for reasons attributed to a see that was once of greater importance. Some of these archdioceses are suffragans of a metropolitan archdiocese, an example is the Archdiocese of Avignon, which is a suffragan of the Archdiocese of Marseille, Another such example is the Archdiocese of Trnava, Slovakia. Others are immediately subject to the Holy See and not to any metropolitan archdiocese and these are usually aggregated to an ecclesiastical province. An example is the Archdiocese of Hobart in Australia, associated with the Metropolitan ecclesiastical province of Melbourne, the ordinary of such an archdiocese is an archbishop, however, especially in the Anglican Communion, not all archbishops dioceses are called archdioceses. Since then, the title of Coadjutor Archbishop of the see is considered sufficient, the rank of archbishop is conferred on some bishops who are not ordinaries of an archdiocese. They hold the rank not because of the see that they head, the bishop transferred is then known as the Archbishop-Bishop of his new see. An example is Gianfranco Gardin, appointed Archbishop-Bishop of Treviso on 21 December 2009, the title borne by the successor of such an archbishop-bishop is merely that of Bishop of the see, unless he also is granted the personal title of Archbishop. The distinction between metropolitan sees and non-metropolitan archiepiscopal sees exists for titular sees as well as for residential ones, the Annuario Pontificio marks titular sees of the former class with the abbreviation Metr. and the others with Arciv. Many of the sees to which nuncios and heads of departments of the Roman Curia who are not cardinals are assigned are not of archiepiscopal rank. In that case the person who is appointed to such a position is given the title of archbishop. They are usually referred to as Archbishop of the see, not as its Archbishop-Bishop, until 1970, such archbishops were transferred to a titular see. There can be several Archbishops Emeriti of the see, the 2008 Annuario Pontificio listed three living Archbishops Emeriti of Taipei. There is no Archbishop Emeritus of a see, an archbishop who holds a titular see keeps it until death or until transferred to another see
33.
Christmas dinner
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Christmas dinner is a meal traditionally eaten at Christmas. This meal can take any time from the evening of Christmas Eve to the evening of Christmas Day itself. The meals are particularly rich and substantial, in the tradition of the Christian feast day celebration. In some cases, there is an element to the meal related to the religious celebration. The actual meal consumed varies in different parts of the world with regional cuisines, in many parts of the world, particularly former British colonies, the meal shares some connection with the English Christmas dinner involving roasted meats and pudding of some description. The Christmas pudding and Christmas cake evolved from this tradition, in countries without a lengthy Christian tradition, such as Japan, the Christmas meal may be more heavily influenced by popular culture. Indian people cook a variety of foods, including Biryani with chicken or lamb/mutton, chicken and mutton curry, long established Christian communities such as Goan Catholics have pork dishes and beef dishes as part of their main course of their Christmas dinner. These include Pork Vindaloo and Sorpatel, for dessert a dish called Bebinca is popular. Japanese Christmas cake, a sponge cake covered with cream and decorated with strawberries, is often consumed and Stollen cake. A successful advertising campaign in the 1970s made eating at KFC around Christmas a national custom and its chicken meals are so popular during the season that stores take reservations months in advance. The feast, usually on both the night of the 24th and lunch of the 25th, is a big one, some have the leftovers from the dinner prior at the lunch the next day. Traditional offering for Christmas is sugar coated almonds, Family gets together at both meals. Roast turkey is the most common choice of meal, roasted duck, Lebanese salad and pastries such as Honey cake and Buche De Noël are also common. At midnight the Christians are seen to go to mass at church, beirut celebrates Christmas by conducting glamorous and big Christmas parties. Western style exhibitions of poinsettias, Community Christmas trees and Christmas lights are very popular, Christmas dinner in the Philippines is called Noche Buena following Hispanic custom, and is held towards midnight of December 24. This usually comes after the family has attended the late evening Mass called the Misa de Gallo. The centrepiece of the Noche Buena is often the hamón which is usually a cured leg of pork and this is usually served with queso de bola, literally a ball of edam cheese covered in a red wax. Other ubiquitous dishes are pasta and for dessert, fruit salad, the dinner would usually be accompanied with tsokolate or hot cocoa, which is made with pure, locally grown cacao beans
34.
Easter
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It is the culmination of the Passion of Jesus, preceded by Lent, a forty-day period of fasting, prayer, and penance. In Western Christianity, Eastertide, or the Easter Season, begins on Easter Sunday and lasts seven weeks, ending with the coming of the fiftieth day, Pentecost Sunday. In Eastern Christianity, the season of Pascha begins on Pascha and ends with the coming of the fortieth day, the Feast of the Ascension. The First Council of Nicaea established two rules, independence of the Jewish calendar and worldwide uniformity, which were the rules for Easter explicitly laid down by the council. No details for the computation were specified, these were worked out in practice and it has come to be the first Sunday after the ecclesiastical full moon that occurs on or soonest after 21 March, but calculations vary. Easter is linked to the Jewish Passover by much of its symbolism, in many languages, the words for Easter and Passover are identical or very similar. Easter customs vary across the Christian world, and include services, exclaiming the Paschal greeting, clipping the church. The Easter lily, a symbol of the resurrection, traditionally decorates the area of churches on this day. Additional customs that have associated with Easter and are observed by both Christians and some non-Christians include egg hunting, the Easter Bunny, and Easter parades. There are also various traditional Easter foods that vary regionally, however, it is possible that Bede was only speculating about the origin of the term since there is no firm evidence that such a goddess actually existed. In Greek and Latin, the Christian celebration was, and still is, called Πάσχα, Pascha, the word originally denoted the Jewish festival known in English as Passover, commemorating the Jewish Exodus from slavery in Egypt. In most of the non-English speaking world, the feast is known by names derived from Greek, Pascha is also a name by which Jesus himself is remembered in the Orthodox Church, especially in connection with his resurrection and with the season of its celebration. The New Testament states that the resurrection of Jesus, which Easter celebrates, is a foundation of the Christian faith, the resurrection established Jesus as the powerful Son of God and is cited as proof that God will judge the world in righteousness. For those who trust in Jesus death and resurrection, death is swallowed up in victory, any person who chooses to follow Jesus receives a new birth into a living hope through the resurrection of Jesus Christ from the dead. Through faith in the working of God those who follow Jesus are spiritually resurrected with him so that they may walk in a new way of life and receive eternal salvation. Easter is linked to the Passover and Exodus from Egypt recorded in the Old Testament through the Last Supper, sufferings and crucifixion of Jesus that preceded the resurrection. According to the New Testament, Jesus gave the Passover meal a new meaning, as in the room during the Last Supper he prepared himself. He identified the matzah and cup of wine as his soon to be sacrificed
35.
Christmas
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In several countries, celebrating Christmas Eve on December 24 has the main focus rather than December 25, with gift-giving and sharing a traditional meal with the family. Although the month and date of Jesus birth are unknown, by the fourth century the Western Christian Church had placed Christmas on December 25. Today, most Christians celebrate on December 25 in the Gregorian calendar and this is not a disagreement over the date of Christmas as such, but rather a preference of which calendar should be used to determine the day that is December 25. Although it is not known why December 25 became a date of celebration, December 25 was the date the Romans marked as the winter solstice, the shortest, and therefore darkest day of the year. Jesus was identified with the Sun based on an Old Testament verse, the date is exactly nine months following Annunciation, when the conception of Jesus is celebrated. Finally, the Romans had a series of pagan festivals near the end of the year, so Christmas may have been scheduled at this time to appropriate, or compete with, one or more of these festivals. The celebratory customs associated in various countries with Christmas have a mix of pre-Christian, Christian, the economic impact of Christmas has grown steadily over the past few centuries in many regions of the world. Christmas is a form of Christs mass. It is derived from the Middle English Cristemasse, which is from Old English Crīstesmæsse, crīst is from Greek Khrīstos, a translation of Hebrew Māšîaḥ, Messiah, meaning anointed, and mæsse is from Latin missa, the celebration of the Eucharist. The form Christenmas was also used, but is now considered archaic and dialectal, it derives from Middle English Cristenmasse. In addition to Christmas, the holiday has been known by other names throughout its history. The Anglo-Saxons referred to the feast as midwinter, or, more rarely, Nativity, meaning birth, is from Latin nātīvitās. In Old English, Gēola referred to the corresponding to December and January. Noel entered English in the late 14th century and is from the Old French noël or naël, itself ultimately from the Latin nātālis, the canonical gospels of Luke and Matthew both describe Jesus as being born in Bethlehem in Judea, to a virgin mother. In the Gospel of Luke account, Joseph and Mary travel from Nazareth to Bethlehem for the census and it says that angels proclaimed him a savior for all people, and shepherds came to adore him. In the Matthew account, magi follow a star to Bethlehem to bring gifts to Jesus, King Herod orders the massacre of all the boys less than two years old in Bethlehem, but the family flees to Egypt and later settles in Nazareth. The Nativity stories of Matthew and Luke are prominent in the gospels, the first recorded Christmas celebration was in Rome in 336. Christmas played a role in the Arian controversy of the fourth century, the feast regained prominence after 800, when Charlemagne was crowned emperor on Christmas Day
36.
Norwegian Constitution Day
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Norwegian Constitution Day is the National Day of Norway and is an official national holiday observed on May 17 each year. Among Norwegians, the day is referred to simply as syttende mai, Nasjonaldagen or Grunnlovsdagen, the Constitution of Norway was signed at Eidsvoll on May 17 in the year 1814. The constitution declared Norway to be an independent kingdom in an attempt to avoid being ceded to Sweden after Denmark–Norways devastating defeat in the Napoleonic Wars, the celebration of this day began spontaneously among students and others from early on. However, Norway was at time in a union with Sweden and for some years the King of Sweden. For a few years during the 1820s, King Karl Johan actually banned it, believing that celebrations like this were in fact a kind of protest and disregard — even revolt — against the union. The kings attitude changed after the Battle of the Square in 1829, the address was held by Henrik Wergeland, thoroughly witnessed and accounted for by an informant dispatched by the king himself. After 1864 the day became more established when the first childrens parade was launched in Christiania and this initiative was taken by Bjørnstjerne Bjørnson, although Wergeland made the first known childrens parade at Eidsvoll around 1820. It was only in 1899 that girls were allowed to join in the parade for the first time, in 1905, the union with Sweden was dissolved and Prince Carl of Denmark was chosen to be King of an independent Norway, under the name Haakon VII. Obviously, this ended any Swedish concern for the activities of the National Day, by historical coincidence, the Second World War ended in Norway nine days before that years Constitution Day, on May 8,1945, when the occupying German forces surrendered. Even if The Liberation Day is a flag day in Norway. Instead, a new and broader meaning has been added to the celebration of Norwegian Constitution Day on May 17, the day focused originally on the Norwegian constitution, but after 1905, the focus has been directed also towards the royal family. A noteworthy aspect of the Norwegian Constitution Day is its very non-military nature, all over Norway, childrens parades with an abundance of flags form the central elements of the celebration. Each elementary school district arranges its own parade with marching bands between schools, the parade takes the children through the community, often making stops at homes of senior citizens, war memorials, etc. The longest parade is in Oslo, where some 100,000 people travel to the city centre to participate in the main festivities and this is broadcast on TV every year, with comments on costumes, banners, etc. together with local reports from celebrations around the country. The massive Oslo parade includes some 100 schools, marching bands, after the band, the rest of the school children follow with hand-sized flags, often with the junior forms first, and often behind self-made banners for each form or even individual class. Nearby kindergartens may also have been invited to join in, as the parade passes, bystanders often join in behind the official parade, and follow the parade back to the school. Depending on the community, the parade may make stops at particular sites along the route, in Oslo the parade stops at the Royal Palace while Skaugum, the home of the crown prince, has been a traditional waypoint for parades in Asker. During the parade a marching band will play and the children will sing lyrics about the celebration of the National Day, the parade concludes with the stationary singing of the national anthem Ja, vi elsker dette landet, and the royal anthem Kongesangen
37.
Snaps
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Snaps is a Swedish and Danish word for a small shot of a strong alcoholic beverage taken during the course of a meal. This ritual has been described by one author as follows, A group of people are clustered around a table for a lunch that will include several courses. The host pours the liquid into frosty, conical glasses with long stems. He raises his glass, at point the diners turn to one another and make eye contact. “Skål. ” calls out the host, and everyone takes a sip, again there is eye contact, and then the glasses are set on the table, not to be lifted again until the host raises his. The ritual is virtually the same throughout Scandinavia, in Denmark, a snaps will always be akvavit, although there are many varieties of it. In Sweden, snaps is a general term, it is usually akvavit, vodka. Spirits such as whisky or brandy are seldom drunk as snaps. The word “snaps” also has the meaning as the German word Schnaps, in the sense of “any strong alcoholic drink. ”An entrée consisting of pickled herring and potatoes is typically served with snaps. Swedes, Danes and Swedish-speaking Finns have a tradition of singing songs before drinking snaps and these snapsvisor are typically odes to the joys of drinking snaps. They may praise the flavour of snaps or express a craving for it, snaps and snapsvisor are essential elements of crayfish parties, which are notoriously tipsy affairs. Dozens of songs may be sung during such a party, however, the glass need not be emptied every time. Distilling snaps at home is illegal in Scandinavian countries, unless approved by tax authorities, illegal home distilling, however, is a widespread tradition, especially in many rural communities of Sweden, Finland and Norway. A tradition of “home flavouring” snaps exists in Scandinavia and this tradition is strongest in the southern areas, particularly Denmark. A snaps enthusiast will typically buy a commercially made, neutral-tasting snaps, for instance, in northern Denmark, various spices are added to snaps to produce a version called bjesk, which roughly translated means “bitter”. In Hirtshals, the Hirtshals Museum tells the story of the bjesk, popular flavours for home flavouring include Blackthorn, Bog-myrtle, Dill, Persian Walnut, St. John’s Wort, Woodruff, and Wormwood. The herbs are used singly, but some enthusiasts experiment with mixing them to achieve “the perfect flavour. ”Drinking culture Moonshine Drinking song – snapsvisa Drinking songs at Spiritmuseum
38.
Hors d'oeuvre
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An hors doeuvre, appetizer, or starter is a small dish served before a meal. Some hors doeuvres are served cold, others hot, Hors doeuvres may be served at the dinner table as a part of the meal, or they may be served before seating. Formerly, hors doeuvres were also served between courses, typically smaller than a main dish, it is often designed to be eaten by hand. Hors doeuvre in French means outside the work—that is, not part of the set of courses in a meal. Appetizer is a synonym for hors doeuvre, starter is sometimes used to denote an hors doeuvre, sometimes to denote more substantial courses, known in Europe and North America as entrées. A small number of historians believe that the tradition may have begun in Russia. However, it may be that the custom originated in China, possibly coming through Steppes, into Russia, Scandinavia, France, the tradition may have reached Italy, Greece and the Balkan nations through Russia or Persia. Many national customs are related, including the Swedish smörgåsbord, Russian zakuska, Lebanese mezze, during the Roman Period the meal practice was to have two main courses which were supplemented before the meal with small amounts of fish, vegetables, cheeses, olives and even stuffed dormice. These would be served at the start of the known as either gustatio or promulsis. The Greeks called the appetizer course propoma, during the Middle Ages formal French meals were served with entremets between the serving of plates. These secondary dishes could be either actual food dishes, or elaborate displays, in the 14th century, recipes for entremets were mostly made with meat, fish, pork and vegetables. Along with this came elaborate silver and ceramic table displays as well as pièces montées, the entremets were placed between the other dishes within the main work of the meal. At about this time in the 17th century, smaller dishes began to be served by being placed outside the work of symmetrically placed dishes. These were known as hors doeuvre, Hors doeuvres were originally served as a canapé of small toasted bread with a savoury topping before a meal. In the French publication Les plaisirs de la table, Edouard Nignon stated that hors doeuvres originated in Asia and he went on to state that the French considered hors-doeuvres to be superfluous to a well cooked meal. Service à la française continued in Europe until the early 19th century, after the 19th century the entremet would become almost exclusively a sweet dish or dessert with the British custom of the savoury being the only remaining tradition of the savoury entremet. The style of formal dining changed drastically in the 19th century, some traditional hors doeuvres would remain on the table throughout the meal. These included olives, nuts, celery and radishes, the changing, contemporary hors doeuvres, sometimes called dainty dishes became more complicated in preparation
39.
Herring
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Herring are forage fish, mostly belonging to the family Clupeidae. Herring often move in schools around fishing banks and near the coast. Three species of Clupea are recognised, and provide about 90% of all captured in fisheries. Most abundant of all is the Atlantic herring, providing half of all herring capture. Fishes called herring are found in India, in the Arabian Sea, Indian Ocean. Herring played a role in the history of marine fisheries in Europe. These oily fish also have a history as an important food fish. A number of different species, most belonging to the family Clupeidae, are referred to as herrings. The origins of the herring is somewhat unclear, though it may derive from the Old High German heri meaning a host, multitude. The type genus of the herring family Clupeidae is Clupea, Clupea contains three species, the Atlantic herring found in the north Atlantic, the Pacific herring found in the north Pacific, and the Araucanian herring found off the coast of Chile. Subspecific divisions have been suggested for both the Atlantic and Pacific herrings, but their biological basis remain unclear, in addition, a number of related species, all in the family Clupeidae, are commonly referred to as herrings. The table immediately below includes those members of the Clupeidae family referred to by FishBase as herrings which have been assessed by the International Union for Conservation of Nature. There are also a number of other species called herrings, which may be related to clupeids or just share some characteristics of herrings. Just which of these species are called herrings can vary with locality, some examples, The species of Clupea belong to the larger family Clupeidae, which comprises some 200 species that share similar features. These silvery-coloured fish have a dorsal fin, which is soft. They have no lateral line and have a lower jaw. At least one stock of Atlantic herring spawns in every month of the year, each spawns at a different time and place. Greenland populations spawn in 0–5 metres of water while North Sea herrings spawn at up to 200 metres in autumn
40.
Crayfish
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Some species are found in brooks and streams where there is running fresh water, while others thrive in swamps, ditches, and rice paddies. Most crayfish cannot tolerate polluted water, although species such as Procambarus clarkii are hardier. Crayfish feed on living and dead animals and plants, the name crayfish comes from the Old French word escrevisse. The word has been modified to crayfish by association with fish, the largely American variant crawfish is similarly derived. Some kinds of crayfish are known locally as lobsters, crawdads, mudbugs, the study of crayfish is called astacology. Exceptions include western rock lobster found on the west coast of Australia, the Tasmanian giant freshwater crayfish found only in Tasmania, in Singapore, the term crayfish typically refers to Thenus orientalis, a seawater crustacean from the slipper lobster family. True crayfish are not native to Singapore, but are found as pets, or as an invasive species in the many water catchment areas. The body of a crustacean, such as a crab, lobster. Each segment may possess one pair of appendages, although in various groups these may be reduced or missing, on average, crayfish grow to 17.5 centimetres in length, but some grow larger. Walking legs have a claw at the end. There are three families of crayfish, two in the Northern Hemisphere and one in the Southern Hemisphere, the Southern Hemisphere family Parastacidae lives in South America, Madagascar and Australasia, and is distinguished by the lack of the first pair of pleopods. Of the other two families, members of the Astacidae live in western Eurasia and western North America and members of the family Cambaridae live in eastern Asia, Madagascar has an endemic genus, Astacoides, containing seven species. Europe is home to seven species of crayfish in the genera Astacus and Austropotamobius, cambaroides is native to Japan and eastern mainland Asia. The greatest diversity of species is found in southeastern North America, with over 330 species in nine genera. A further genus of crayfish is found in the Pacific Northwest. Many crayfish are found in lowland areas where the water is abundant in calcium. Crayfish were introduced purposely into a few Arizona reservoirs and other bodies of water decades ago and they have since dispersed beyond those original sites. Australia has over 100 species in a dozen genera, in Australia, many of the better-known crayfish are of the genus Cherax, and include the marron from Western Australia, red-claw crayfish, common yabby and western yabby
41.
Lutefisk
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Lutefisk or lutfisk is a traditional dish of some Nordic countries. It is traditionally part of the Swedish and Norwegian julbord and it is made from aged stockfish or dried/salted whitefish and lye. Its name literally means lye fish, Lutefisk is dried whitefish treated with lye. The first step is soaking the stockfish in cold water for five to six days, the saturated stockfish is then soaked in an unchanged solution of cold water and lye for an additional two days. The fish swells during this soaking, and its protein content decreases by more than 50 percent, when this treatment is finished, the fish is caustic, with a pH of 11–12. To make the edible, a final treatment of yet another four to six days of soaking in cold water is needed. Eventually, the lutefisk is ready to be cooked, in Finland, the traditional reagent used is birch ash. It contains high amounts of carbonate and bicarbonate, giving the fish a more mellow treatment than would lye. It is important not to marinate the fish too long in the lye because saponification of the fish fats may occur, after the preparation, the lutefisk is saturated with water and must therefore be cooked extremely carefully so that it does not fall to pieces. To create a consistency in lutefisk, it is common to spread a layer of salt over the fish about half an hour before it is cooked. This will release some of the water in the fish meat, the salt must be rinsed off carefully before cooking. Lutefisk does not need water for the cooking, it is sufficient to place it in a pan, salt it, seal the lid tightly. An alternative is to wrap in aluminium foil and bake at 225 °C for 40–50 minutes, another option is to parboil lutefisk, wrapped in cheesecloth and gently boiled until tender. Lutefisk can also be boiled directly in a pan of water, Lutefisk sold in North America may also be cooked in a microwave oven. The average cooking time is 8–10 minutes per whole fish at high power in a covered glass cooking dish, the cooking time will vary, depending upon the power of the microwave oven. When cooking and eating lutefisk, it is important to clean the lutefisk and its residue off pans, plates, Lutefisk left overnight becomes nearly impossible to remove. Sterling silver should never be used in the cooking, serving or eating of lutefisk, stainless steel utensils are recommended instead. In Norway, Lutefisk is traditionally served with boiled potatoes, mashed green peas, melted butter, small pieces of fried bacon, in Sweden and Finland lutefisk is a part of the Christmas tradition and is mostly eaten with boiled potatoes, green peas and white sauce
42.
Smoking (cooking)
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Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make such as whisky, smoked beer. In Europe, alder is the traditional smoking wood, but oak is often used now. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry, other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley used to make whisky. In New Zealand, sawdust from the native manuka is commonly used for hot smoking fish, in Iceland, dried sheep dung is used to cold-smoke fish, lamb, mutton and whale. Historically, farms in the Western world included a building termed the smokehouse. This was generally well-separated from other buildings both because of the danger and because of the smoke emanations. The smoking of food directly with wood smoke is known to contaminate the food with carcinogenic polycyclic aromatic hydrocarbons, the smoking of food dates back to the time of primitive cavemen. As caves or simple huts lacked chimneys, these dwellings could become very smoky, until the modern era, smoking was of a more heavy duty nature as the main goal was to preserve the food. Large quantities of salt were used in the process and smoking times were quite long. The advent of modern transportation made it easier to transport food products long distances. Smoking became more of a way to flavor than to preserve food, in 1939 a device called the Torry Kiln was invented at the Torry Research Station in Scotland. The kiln allowed for uniform mass-smoking and is considered the prototype for all modern large-scale commercial smokers, smokehouse temperatures for cold smoking are typically done between 20 to 30 °C. In this temperature range, foods take on a smoked flavor, cold smoking does not cook foods. Meats should be cured before cold smoking. Cold smoking can be used as an enhancer for items such as chicken breasts, beef, pork chops, salmon, scallops
43.
Norway
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The Antarctic Peter I Island and the sub-Antarctic Bouvet Island are dependent territories and thus not considered part of the Kingdom. Norway also lays claim to a section of Antarctica known as Queen Maud Land, until 1814, the kingdom included the Faroe Islands, Greenland, and Iceland. It also included Isle of Man until 1266, Shetland and Orkney until 1468, Norway has a total area of 385,252 square kilometres and a population of 5,258,317. The country shares a long border with Sweden. Norway is bordered by Finland and Russia to the north-east, Norway has an extensive coastline, facing the North Atlantic Ocean and the Barents Sea. King Harald V of the Dano-German House of Glücksburg is the current King of Norway, erna Solberg became Prime Minister in 2013, replacing Jens Stoltenberg. A constitutional monarchy, Norway divides state power between the Parliament, the Cabinet and the Supreme Court, as determined by the 1814 Constitution, the kingdom is established as a merger of several petty kingdoms. By the traditional count from the year 872, the kingdom has existed continuously for 1,144 years, Norway has both administrative and political subdivisions on two levels, counties and municipalities. The Sámi people have an amount of self-determination and influence over traditional territories through the Sámi Parliament. Norway maintains close ties with the European Union and the United States, the country maintains a combination of market economy and a Nordic welfare model with universal health care and a comprehensive social security system. Norway has extensive reserves of petroleum, natural gas, minerals, lumber, seafood, the petroleum industry accounts for around a quarter of the countrys gross domestic product. On a per-capita basis, Norway is the worlds largest producer of oil, the country has the fourth-highest per capita income in the world on the World Bank and IMF lists. On the CIAs GDP per capita list which includes territories and some regions, from 2001 to 2006, and then again from 2009 to 2017, Norway had the highest Human Development Index ranking in the world. It also has the highest inequality-adjusted ranking, Norway ranks first on the World Happiness Report, the OECD Better Life Index, the Index of Public Integrity and the Democracy Index. Norway has two names, Noreg in Nynorsk and Norge in Bokmål. The name Norway comes from the Old English word Norðrveg mentioned in 880, meaning way or way leading to the north. In contrasting with suðrvegar southern way for Germany, and austrvegr eastern way for the Baltic, the Anglo-Saxon of Britain also referred to the kingdom of Norway in 880 as Norðmanna land. This was the area of Harald Fairhair, the first king of Norway, and because of him
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