1.
Venice, Italy
–
Venice is a city in northeastern Italy and the capital of the Veneto region. It is situated across a group of 118 small islands that are separated by canals and these are located in the shallow Venetian Lagoon, an enclosed bay that lies between the mouths of the Po and the Piave Rivers. Parts of Venice are renowned for the beauty of their settings, their architecture, the lagoon and a part of the city are listed as a World Heritage Site. In 2014,264,579 people resided in Comune di Venezia, together with Padua and Treviso, the city is included in the Padua-Treviso-Venice Metropolitan Area, with a total population of 2.6 million. PATREVE is a metropolitan area without any degree of autonomy. The name is derived from the ancient Veneti people who inhabited the region by the 10th century BC, the city was historically the capital of the Republic of Venice. Venice has been known as the La Dominante, Serenissima, Queen of the Adriatic, City of Water, City of Masks, City of Bridges, The Floating City, and City of Canals. The City State of Venice is considered to have been the first real international financial center which gradually emerged from the 9th century to its peak in the 14th century and this made Venice a wealthy city throughout most of its history. It is also known for its several important artistic movements, especially the Renaissance period, Venice has played an important role in the history of symphonic and operatic music, and it is the birthplace of Antonio Vivaldi. Venice has been ranked the most beautiful city in the world as of 2016, the name Venetia, however, derives from the Roman name for the people known as the Veneti, and called by the Greeks Eneti. The meaning of the word is uncertain, although there are other Indo-European tribes with similar-sounding names, such as the Celtic Veneti, Baltic Veneti, and the Slavic Wends. Linguists suggest that the name is based on an Indo-European root *wen, so that *wenetoi would mean beloved, lovable, a connection with the Latin word venetus, meaning the color sea-blue, is also possible. The alternative obsolete form is Vinegia, some late Roman sources reveal the existence of fishermen on the islands in the original marshy lagoons. They were referred to as incolae lacunae, the traditional founding is identified with the dedication of the first church, that of San Giacomo on the islet of Rialto — said to have taken place at the stroke of noon on 25 March 421. Beginning as early as AD166 to 168, the Quadi and Marcomanni destroyed the center in the area. The Roman defences were again overthrown in the early 5th century by the Visigoths and, some 50 years later, New ports were built, including those at Malamocco and Torcello in the Venetian lagoon. The tribuni maiores, the earliest central standing governing committee of the islands in the Lagoon, the traditional first doge of Venice, Paolo Lucio Anafesto, was actually Exarch Paul, and his successor, Marcello Tegalliano, was Pauls magister militum. In 726 the soldiers and citizens of the Exarchate rose in a rebellion over the controversy at the urging of Pope Gregory II
Venice, Italy
–
A collage of Venice: at the top left is the
Piazza San Marco, followed by a view of the city, then the
Grand Canal, and (smaller) the interior of
La Fenice and, finally, the Island of San Giorgio Maggiore
Venice, Italy
–
UNESCO World Heritage Site
Venice, Italy
–
Photography of Venice at dusk
Venice, Italy
–
The Grand Canal seen from the bridge at
Ponte di Rialto
2.
Italy
–
Italy, officially the Italian Republic, is a unitary parliamentary republic in Europe. Located in the heart of the Mediterranean Sea, Italy shares open land borders with France, Switzerland, Austria, Slovenia, San Marino, Italy covers an area of 301,338 km2 and has a largely temperate seasonal and Mediterranean climate. Due to its shape, it is referred to in Italy as lo Stivale. With 61 million inhabitants, it is the fourth most populous EU member state, the Italic tribe known as the Latins formed the Roman Kingdom, which eventually became a republic that conquered and assimilated other nearby civilisations. The legacy of the Roman Empire is widespread and can be observed in the distribution of civilian law, republican governments, Christianity. The Renaissance began in Italy and spread to the rest of Europe, bringing a renewed interest in humanism, science, exploration, Italian culture flourished at this time, producing famous scholars, artists and polymaths such as Leonardo da Vinci, Galileo, Michelangelo and Machiavelli. The weakened sovereigns soon fell victim to conquest by European powers such as France, Spain and Austria. Despite being one of the victors in World War I, Italy entered a period of economic crisis and social turmoil. The subsequent participation in World War II on the Axis side ended in defeat, economic destruction. Today, Italy has the third largest economy in the Eurozone and it has a very high level of human development and is ranked sixth in the world for life expectancy. The country plays a prominent role in regional and global economic, military, cultural and diplomatic affairs, as a reflection of its cultural wealth, Italy is home to 51 World Heritage Sites, the most in the world, and is the fifth most visited country. The assumptions on the etymology of the name Italia are very numerous, according to one of the more common explanations, the term Italia, from Latin, Italia, was borrowed through Greek from the Oscan Víteliú, meaning land of young cattle. The bull was a symbol of the southern Italic tribes and was often depicted goring the Roman wolf as a defiant symbol of free Italy during the Social War. Greek historian Dionysius of Halicarnassus states this account together with the legend that Italy was named after Italus, mentioned also by Aristotle and Thucydides. The name Italia originally applied only to a part of what is now Southern Italy – according to Antiochus of Syracuse, but by his time Oenotria and Italy had become synonymous, and the name also applied to most of Lucania as well. The Greeks gradually came to apply the name Italia to a larger region, excavations throughout Italy revealed a Neanderthal presence dating back to the Palaeolithic period, some 200,000 years ago, modern Humans arrived about 40,000 years ago. Other ancient Italian peoples of undetermined language families but of possible origins include the Rhaetian people and Cammuni. Also the Phoenicians established colonies on the coasts of Sardinia and Sicily, the Roman legacy has deeply influenced the Western civilisation, shaping most of the modern world
Italy
–
The
Colosseum in Rome, built c. 70 – 80 AD, is considered one of the greatest works of
architecture and
engineering of ancient history.
Italy
–
Flag
Italy
–
The
Iron Crown of Lombardy, for centuries symbol of the
Kings of Italy.
Italy
–
Castel del Monte, built by German Emperor
Frederick II,
UNESCO World Heritage site
3.
Durum wheat
–
Durum wheat, pasta wheat or macaroni wheat is the only tetraploid species of wheat of commercial importance that is widely cultivated today. It was developed by selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC. Like emmer, durum wheat is awned and it is the predominant wheat that grows in the Middle East. Durum in Latin means hard, and the species is the hardest of all wheats and this refers to the resistance of the grain to milling, in particular of the starchy endosperm, implying dough made from its flour is weak or soft. This makes durum favorable for semolina and pasta and less practical for flour, despite its high protein content, durum is not a strong wheat in the sense of giving strength to dough through the formation of a gluten network. Durum contains 27% extractable, wet gluten, about 3% higher than in common wheat. Durum wheat is a wheat, having 4 sets of chromosomes for a total of 28, unlike hard red winter and hard red spring wheats. Commercially produced dry pasta, or pasta secca, is made almost exclusively from durum semolina, most home made fresh pastas, such as orecchiette and tagliatelle, also use durum wheat or a combination of soft and hard wheats. Husked but unground, or coarsely ground, it is used to produce the semolina in the couscous of North Africa and it is also used for Levantine dishes such as tabbula, kishk, kibba, bitfun and the bulghur for pilafs. In North African cuisine and Levantine cuisine, it forms the basis of many soups, gruels, stuffings, puddings, when ground as fine as flour, it is used for making bread. In the Middle East, it is used for flat round breads and it is not, however, good for cakes, which are made from soft wheat to ensure softness. Durum flour and semolina are good for making pasta because it does not create doughs hard to shape, technically, the dough is relatively plastic, contrasting with the strong elastic doughs obtained from bread flours. Durum wheat is thus used in breadmaking. Its protein content is almost as high as that of spring or winter wheat and so is its gluten content. Pure durum wheat breads are often dense, containing little air bubbles, the uncooked dough splits easily and is easier to shape, as for instance to make pies or pastas. The use of wheat to produce pasta was described as early as the 10th century by Ibn Wahshīya of Cairo, the North Africans called the product itrīya, from which Italian sources derived the term tria during the 15th century. Another type of pasta, al-fidawsh, was popular in al-Andalus, from there it was transmitted to Christian Spain, and it frequently appears in Hispano-Muslim cookbooks. From al-fidawsh was derived the Spanish word for noodles, fideos, in the American Great Plains, durum wheat is used almost exclusively for making pasta products such as spaghetti and macaroni
Durum wheat
–
Durum
Durum wheat
–
History
4.
Flour
–
Flour is a powder made by grinding raw grains or roots and used to make many different foods. While wheat is the most common base for flour, maize flour has been important in Mesoamerican cuisine since ancient times, rye flour is a constituent of bread in central Europe. The English word flour is originally a variant of the word flower, both derive from the Old French fleur or flour, which had the literal meaning blossom, and a figurative meaning the finest. The phrase fleur de farine meant the finest part of the meal, since flour resulted from the elimination of coarse, the earliest archaeological evidence for wheat seeds crushed between simple millstones to make flour dates to 6000 BC. The Romans were the first to grind seeds on cone mills, in 1879, at the beginning of the Industrial Era, the first steam mill was erected in London. In the 1930s, some began to be enriched with iron, niacin, thiamine. In the 1940s, mills started to enrich flour and folic acid was added to the list in the 1990s, an important problem of the industrial revolution was the preservation of flour. Transportation distances and a relatively slow distribution system collided with natural shelf life, the reason for the limited shelf life is the fatty acids of the germ, which react from the moment they are exposed to oxygen. This occurs when grain is milled, the fatty acids oxidize, depending on climate and grain quality, this process takes six to nine months. In the late 19th century, this process was too short for a production and distribution cycle. As vitamins, micronutrients and amino acids were completely or relatively unknown in the late 19th century, without the germ, flour cannot become rancid. Degermation started in densely populated areas and took approximately one generation to reach the countryside, heat-processed flour is flour where the germ is first separated from the endosperm and bran, then processed with steam, dry heat or microwave and blended into flour again. Milling of flour is accomplished by grinding grain between stones or steel wheels, today, stone-ground usually means that the grain has been ground in a mill in which a revolving stone wheel turns over a stationary stone wheel, vertically or horizontally with the grain in between. These terms are now applied broadly to uses of water. More recently, the Unifine mill, a mill, was developed in the mid-20th century. Home users have begun grinding their own flour from organic wheat berries on a variety of electric flour mills, the grinding process is not much different from grinding coffee but the mills are larger. This provides fresh flour with the benefits of wheat germ and fiber without spoilage, Flour contains a high proportion of starches, which are a subset of complex carbohydrates also known as polysaccharides. The kinds of used in cooking include all-purpose flour, self-rising flour
Flour
–
Three different kinds of wheat and rye flour. From left to right: wheat flour Type 550, wheat flour Type 1050, rye flour Type 1150
Flour
–
A field of wheat prior to harvesting
Flour
–
Flour being stored in large cloth sacks
Flour
–
A variety of types of flour and cereals sold at a bazaar in
Bishkek,
Kyrgyzstan
5.
Durum
–
Durum wheat, pasta wheat or macaroni wheat is the only tetraploid species of wheat of commercial importance that is widely cultivated today. It was developed by selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC. Like emmer, durum wheat is awned and it is the predominant wheat that grows in the Middle East. Durum in Latin means hard, and the species is the hardest of all wheats and this refers to the resistance of the grain to milling, in particular of the starchy endosperm, implying dough made from its flour is weak or soft. This makes durum favorable for semolina and pasta and less practical for flour, despite its high protein content, durum is not a strong wheat in the sense of giving strength to dough through the formation of a gluten network. Durum contains 27% extractable, wet gluten, about 3% higher than in common wheat. Durum wheat is a wheat, having 4 sets of chromosomes for a total of 28, unlike hard red winter and hard red spring wheats. Commercially produced dry pasta, or pasta secca, is made almost exclusively from durum semolina, most home made fresh pastas, such as orecchiette and tagliatelle, also use durum wheat or a combination of soft and hard wheats. Husked but unground, or coarsely ground, it is used to produce the semolina in the couscous of North Africa and it is also used for Levantine dishes such as tabbula, kishk, kibba, bitfun and the bulghur for pilafs. In North African cuisine and Levantine cuisine, it forms the basis of many soups, gruels, stuffings, puddings, when ground as fine as flour, it is used for making bread. In the Middle East, it is used for flat round breads and it is not, however, good for cakes, which are made from soft wheat to ensure softness. Durum flour and semolina are good for making pasta because it does not create doughs hard to shape, technically, the dough is relatively plastic, contrasting with the strong elastic doughs obtained from bread flours. Durum wheat is thus used in breadmaking. Its protein content is almost as high as that of spring or winter wheat and so is its gluten content. Pure durum wheat breads are often dense, containing little air bubbles, the uncooked dough splits easily and is easier to shape, as for instance to make pies or pastas. The use of wheat to produce pasta was described as early as the 10th century by Ibn Wahshīya of Cairo, the North Africans called the product itrīya, from which Italian sources derived the term tria during the 15th century. Another type of pasta, al-fidawsh, was popular in al-Andalus, from there it was transmitted to Christian Spain, and it frequently appears in Hispano-Muslim cookbooks. From al-fidawsh was derived the Spanish word for noodles, fideos, in the American Great Plains, durum wheat is used almost exclusively for making pasta products such as spaghetti and macaroni
Durum
–
Durum
Durum
–
History
6.
Staple food
–
The staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small number of staples. Typical examples of staples include tubers and roots, and grains, legumes, such nonperishable foods are the only possible staples during seasons of shortage, such as dry seasons or cold temperate winters, against which times harvests have been stored. During seasons of plenty, wider choices of foods may be available. Most staple plant foods are derived either from cereals such as wheat, barley, rye, maize, or rice, or starchy tubers or root vegetables such as potatoes, yams, taro, arrowroot, other staple foods include pulses, sago, and fruits. Staple foods may contain, sorghum, olive oil, coconut oil. Most staples are plant materials, but in some fishing is the primary source of nutrition. Of the more than 50,000 edible plant species in the world, although there are over 10,000 species in the cereal family, just a few have been widely cultivated over the past 2,000 years. The staple food in different parts of the world is a function of weather patterns, local terrain, farming constraints, acquired tastes, for example, the main energy source staples in the average African diet are cereals, roots and tubers and animal products. In Western Europe the main staples in the diet are animal products, cereals and roots. Regional staples include rye, soybeans, barley, oats and teff, just 15 crop plants provide 90 percent of the worlds food energy intake, with rice, maize and wheat comprising two-thirds of human food consumption. The three are the staples of about 80% of the population, and rice feeds almost half of humanity. Roots and tubers, meanwhile, are important staples for over 1 billion people in the developing world, roots and tubers are high in carbohydrates, calcium and vitamin C but low in protein. Cassava root is a staple food in the developing world. With economic development and free trade, many countries have shifted away from low-nutrient-density staple foods to higher-nutrient-density staples, despite this trend, there is growing recognition of the importance of traditional staple crops in nutrition. Efforts are underway to identify better strains with superior nutrition, disease resistance, some foods like quinoa—a pseudocereal grain that originally came from the Andes—were also staple foods centuries ago. Oca, ulluco and amaranth seed are other foods claimed to be staples in Andean history, pemmican was a staple of the Plains Indians of North America. In 2010, the consumption of speciality grains such as quinoa was very small compared to other staples such as rice, wheat. These grains, once popular but then forgotten, are being reevaluated and reintroduced, most staple food is produced using modern and conventional farming practices
Staple food
–
Grains
Staple food
–
Various types of
potatoes
Staple food
–
Maize, the most produced food staple in the world.
Staple food
–
Boiled white
rice
7.
Italian cuisine
–
Italian cuisine is the culinary typical or originating from Italy. It has developed through centuries of social and political changes, with roots stretching to antiquity, Italian cuisine is characterized by its simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the rather than on elaborate preparation. Ingredients and dishes vary by region, many dishes that were once regional, however, have proliferated with variations throughout the country. Cheese and wine are a part of the cuisine, with many variations. Coffee, specifically espresso, has become important in Italian cuisine, Italian cuisine has developed over the centuries. Although the country known as Italy did not unite until the 19th century, Italian food started to form after the fall of the Roman Empire, when different cities began to separate and form their own traditions. Many different types of bread and pasta were made, and there was a variation in cooking techniques and preparation. For example, the north of Italy is known for its risottos, the central/middle of the country is known for its tortellini, the first known Italian food writer was a Greek Sicilian named Archestratus from Syracuse in the 4th century BCE. He wrote a poem that spoke of using top quality and seasonal ingredients and he said that flavors should not be masked by spices, herbs or other seasonings. He placed importance on simple preparation of fish, simplicity was abandoned and replaced by a culture of gastronomy as the Roman Empire developed. By the time De re coquinaria was published in the 1st century CE, it contained 470 recipes calling for heavy use of spices, the Romans employed Greek bakers to produce breads and imported cheeses from Sicily as the Sicilians had a reputation as the best cheesemakers. The Romans reared goats for butchering, and grew artichokes and leeks, with culinary traditions from Rome and Athens, a cuisine developed in Sicily that some consider the first real Italian cuisine. Arabs invaded Sicily in the 9th century, introducing spinach, almonds, Normans also introduced casseroles, salt cod and stockfish, which remain popular. Food preservation was either chemical or physical, as refrigeration did not exist, meats and fish would be smoked, dried or kept on ice. Brine and salt were used to pickle items such as herring, root vegetables were preserved in brine after they had been parboiled. Other means of preservation included oil, vinegar or immersing meat in congealed, rendered fat, for preserving fruits, liquor, honey and sugar were used. The northern Italian regions show a mix of Germanic and Roman culture while the south reflects Arab influence, the oldest Italian book on cuisine is the 13th century Liber de coquina written in Naples
Italian cuisine
–
Italian cuisine
Italian cuisine
–
Apicius ',
De re coquinaria ("On the Subject of Cooking"), 1709 edition.
Italian cuisine
–
Saffron
Italian cuisine
–
Bartolomeo Scappi, personal chef to
Pope Pius V
8.
Sicily
–
Sicily is the largest island in the Mediterranean Sea. It is an autonomous Region of Italy, along with surrounding minor islands, Sicily is located in the central Mediterranean Sea, south of the Italian Peninsula, from which it is separated by the narrow Strait of Messina. Its most prominent landmark is Mount Etna, the tallest active volcano in Europe, the island has a typical Mediterranean climate. The earliest archaeological evidence of activity on the island dates from as early as 12,000 BC. It became part of Italy in 1860 following the Expedition of the Thousand, a revolt led by Giuseppe Garibaldi during the Italian unification, Sicily was given special status as an autonomous region after the Italian constitutional referendum of 1946. Sicily has a rich and unique culture, especially regard to the arts, music, literature, cuisine. It is also home to important archaeological and ancient sites, such as the Necropolis of Pantalica, the Valley of the Temples, Sicily has a roughly triangular shape, earning it the name Trinacria. To the east, it is separated from the Italian mainland by the Strait of Messina, about 3 km wide in the north, and about 16 km wide in the southern part. The northern and southern coasts are each about 280 km long measured as a line, while the eastern coast measures around 180 km. The total area of the island is 25,711 km2, the terrain of inland Sicily is mostly hilly and is intensively cultivated wherever possible. Along the northern coast, the ranges of Madonie,2,000 m, Nebrodi,1,800 m. The cone of Mount Etna dominates the eastern coast, in the southeast lie the lower Hyblaean Mountains,1,000 m. The mines of the Enna and Caltanissetta districts were part of a leading sulphur-producing area throughout the 19th century, Sicily and its surrounding small islands have some highly active volcanoes. Mount Etna is the largest active volcano in Europe and still casts black ash over the island with its ever-present eruptions and it currently stands 3,329 metres high, though this varies with summit eruptions, the mountain is 21 m lower now than it was in 1981. It is the highest mountain in Italy south of the Alps, Etna covers an area of 1,190 km2 with a basal circumference of 140 km. This makes it by far the largest of the three volcanoes in Italy, being about two and a half times the height of the next largest, Mount Vesuvius. In Greek Mythology, the deadly monster Typhon was trapped under the mountain by Zeus, Mount Etna is widely regarded as a cultural symbol and icon of Sicily. The Aeolian Islands in the Tyrrhenian Sea, to the northeast of mainland Sicily form a volcanic complex, the three volcanoes of Vulcano, Vulcanello and Lipari are also currently active, although the latter is usually dormant
Sicily
–
Mount Etna rising over suburbs of Catania
Sicily
–
Sicily Sicilia
Sicily
–
Sicilian landscape
Sicily
–
Location of the
Salso
9.
Dish (food)
–
A dish in gastronomy is a specific food preparation, a distinct article or variety of food, with cooking finished, and ready to eat, or be served. A dish may be served on tableware, or may be out of hand. Instructions for preparing a dish are called recipes, some dishes, for example vanilla ice cream with fudge sauce, rarely have their own recipes, as they are made by simply combining two ready to eat preparations of foods. Many dishes have specific names, while others are simply described, many are named for particular places, sometimes because of a specific association with that place like Boston baked beans or bistecca alla fiorentina. Sometimes not, poached eggs Florentine ends up meaning essentially with spinach, because of the many stories that have been told about the names of different dishes, it is often hard to know exactly where the names came from. Entrée Food presentation Garnish Famous Food Dishes and How they Got Their Names
Dish (food)
–
Baked
Tapioca root in a pot
Dish (food)
–
A Chinese rice dish on a plate
10.
Noodle
–
Noodles are a staple food in many cultures made from unleavened dough which is stretched, extruded, or rolled flat and cut into one of a variety of shapes. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried, Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for storage, or dried and stored for future use. The material composition or geocultural origin must be specified when discussing noodles, the word derives from the German word Nudel. The origin of noodles has been disputed, but the evidence heavily favors its origin in China, claims have been made that the noodle was of Chinese, Arabian and Mediterranean origin. A Nature article claimed the oldest evidence of consumption was from 4,000 years ago in China. The earliest written record of noodles is found in a book dated to the Eastern Han period, Noodles, often made from wheat dough, became a staple food for people of the Han Dynasty. During the Tang Dynasty, the noodles were first cut into strips, wheat noodles in Japan were adapted from a Chinese recipe by a Buddhist monk as early as the 9th century. Reshteh noodles were eaten by the people of Persia by the 13th century, innovations continued, as for example, noodles made from buckwheat were developed in the Joseon Dynasty of Korea. Ramen noodles, based on Chinese noodles, became popular in Japan by 1900, instant noodles were invented by Momofuku Ando and first marketed in Japan in 1958. According to Andos method, a bundle of noodles is flash-fried. In the 1st century BCE, Horace wrote of fried sheets of dough called lagana, in the 2nd century CE, the Greek physician Galen mentioned itrion, referring to all homogenous mixtures from flour and water. The Latinized itrium was used as a reference to a kind of boiled dough, the Jerusalem Talmud records that itrium was common in the Byzantine Provinces of Palaestina Prima and Palaestina Secunda from the 3rd to 5th centuries CE. Arabs adapted noodles for long journeys in the 5th century, the first written record of dry pasta, the 9th-century Arab physician Isho bar Ali defines itriyya, the Arabic cognate of the Greek word, as string-like shapes made of semolina and dried before cooking. Muhammad al-Idrisi wrote in 1154 that itriyya was manufactured and exported from Norman Sicily, itriya was also known by the Aramaic speakers under the Persian sphere and during the Islamic rule referred to a small soup noodle prepared by twisting bits of kneaded dough into shape. The first concrete information on products in Italy dates to the 13th or 14th centuries. This would reflect Europeans, like Padre Giovanni del Carpini, traveling to Asia prior to the Venetian Polo family in the 13th century, pasta has taken on a variety of shapes, often based on regional specializations
Noodle
–
Misua noodle making in
Lukang,
Taiwan
Noodle
–
Vermeer van Utrecht's painting of a man eating noodles (
National Museum,
Warsaw).
Noodle
–
A bowl of roasted beef noodles.
Noodle
–
The different types of noodles commonly found in south-east Asia
11.
Unleavened
–
A leaven /ˈlɛvən/, often called a leavening agent /ˈlɛvənɪŋ/, is any one of a number of substances used in doughs and batters that cause a foaming action that lightens and softens. An alternative or supplement to leavening agents is an action by which air is incorporated. Leavening agents can be biological or synthetic chemical compounds, the gas produced is often carbon dioxide, or occasionally hydrogen, or another. When a dough or batter is mixed, the starch in the flour, then the starch gelatinizes and sets, leaving gas bubbles that remain. Most are based on a combination of acid and a salt of bicarbonate, after they act, these compounds leave behind a chemical salt. Chemical leavens are used in breads and cakes, as well as cookies. Chemical leavening were publicized by Amelia Simmons in her American Cookery, published in 1796 and these are generally referred to as baking powders. Sour milk and carbonates were used in the 1800s, the breakthrough in chemical leavening agents occurred in the 1930s with the introduction of monocalcium phosphates. Other leavening agents developed include sodium sulfate, disodium pyrophosphate. These compounds combine with sodium bicarbonate to give carbon dioxide in a predictable manner, steam and air are used as leavening agents when they expand upon heating. To take advantage of this style of leavening, the baking must be done at high temperatures to flash the water to steam. This effect is used in popovers, Yorkshire puddings. Nitrous oxide is used as a propellant in aerosol whip cream cans, large densities of N2O are dissolved in cream at high pressure. When expelled from the can, the nitrous oxide escapes emulsion instantly, creaming is the process of beating sugar crystals and solid fat together in a mixer. This integrates tiny air bubbles into the mixture, since the sugar crystals physically cut through the structure of the fat, creamed mixtures are usually further leavened by a chemical leaven like baking soda. This is often used in cookies, using a whisk on certain liquids, notably cream or egg whites, can also create foams through mechanical action. This is the method employed in the making of sponge cakes, the process has nevertheless been adapted by industrial bakers in other parts of the world. Aerated Bread Company, bakeries started in 1862 in the UK that made carbon dioxide leavened bread Baking powder Chametz Unleavened bread Matz, S. Bakery Technology and Engineering, wikibooks Cookbook has a recipe/module on Leavening agent
Unleavened
–
Types
12.
Dough
–
Dough is a thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops. Doughs are made from a variety of flours, commonly wheat but also flours made from maize, rice, rye, legumes, almonds. Doughs vary widely depending on ingredients, the kind of product being produced, the type of leavening agent, how the dough is mixed, there is no formal definition of what makes dough, though most doughs have viscoelastic properties. Leavened or fermented doughs are used all over the world to various breads. Salt, oils or fats, sugars or honey and sometimes milk or eggs are common ingredients in bread dough. Commercial bread doughs may also include dough conditioners, a class of ingredients that aid in dough consistency and final product. Flatbreads such as pita, lafa, lavash, matzah or matzo, naan, roti, sangak, tortilla, some flatbreads, such as naan, use leavening agents, others, such as matzo, do not. Crackers are also made from dough, and some are leavened, pasta and noodles are generally based on unleavened doughs that are worked until they are dry and smooth, and then shaped into their final form. The finished pasta may be cooked immediately or dried before cooking, doughs with higher fat content have a lesser water content, develop less gluten and are therefore generally less elastic than bread doughs, these doughs are often called short by bakers. This category includes many cookie and pie crust doughs, such as shortcrust pastry, in many parts of central India, people use the quick method of making an instant roasted dough ball or baati. In countries in the Sahel region of Africa, dough balls called aiysh or biya are made from sorghum or millet, and are ground and boiled. Quick breads use leavening agents other than yeast, and include most cookies, cakes, biscuits, and more, Techniques used in dough production depend on the type of dough and final product. For yeast-based and sponge breads, a production technique is the dough is mixed, kneaded. Many bread doughs call for a stage, where the dough is kneaded again, shaped into the final form. Kneading is the process of working a dough to produce a smooth, pasta is typically made from a dry dough that is kneaded and shaped, either through extrusion, rolling out in a pasta machine, or stretched or shaped by hand. Pasta may be cooked directly after production or dried, which renders it shelf-stable, doughs for biscuits and many flatbreads which are not leavened with yeast are typically mixed but not kneaded or left to rise, these doughs are shaped and cooked directly after mixing. While breads and other products made from doughs are often baked, some types of dough-based foods are cooked over direct heat, such as tortillas, fried dough foods are also common in many cultures. Unlike bread dough, these batters are not stabilized by the formation of a gluten network, the word dough is a common slang term for money in English-speaking countries, this usage is originally American, and dates to the mid-19th century
Dough
–
Freshly mixed dough in the bowl of a
stand mixer
Dough
–
Atta dough being rolled with a
rolling pin during the preparation of
chapati
Dough
–
A statue of a servant
kneading dough, from Egypt, Old Kingdom, 5th Dynasty, c. 2494–2345 BCE
Dough
–
Acarajé is a
fried dough food
13.
Egg (food)
–
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years. Bird and reptile eggs consist of an eggshell, albumen. The most popular choice for egg consumption are chicken eggs, other popular choices for egg consumption are duck, quail, roe, and caviar. Egg yolks and whole eggs store significant amounts of protein and choline, due to their protein content, the United States Department of Agriculture categorizes eggs as Meats within the Food Guide Pyramid. Despite the nutritional value of eggs, there are potential health issues arising from egg quality, storage. Chickens and other egg-laying creatures are widely kept throughout the world, in 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens, bird eggs have been valuable foodstuffs since prehistory, in both hunting societies and more recent cultures where birds were domesticated. The chicken was probably domesticated for its eggs before 7500 BCE, chickens were brought to Sumer and Egypt by 1500 BCE, and arrived in Greece around 800 BCE, where the quail had been the primary source of eggs. In Thebes, Egypt, the tomb of Haremhab, built about 1420 BCE, shows a depiction of a man carrying bowls of ostrich eggs and other large eggs, presumably those of the pelican, as offerings. In ancient Rome, eggs were preserved using a number of methods, the Romans crushed the shells in their plates to prevent evil spirits from hiding there. In the Middle Ages, eggs were forbidden during Lent because of their richness, the word mayonnaise possibly was derived from moyeu, the medieval French word for the yolk, meaning center or hub. Egg scrambled with acidic fruit juices were popular in France in the 17th century, the dried egg industry developed in the 19th century, before the rise of the frozen egg industry. In 1878, a company in St. Louis, Missouri started to transform egg yolk and white into a light-brown, the production of dried eggs significantly expanded during World War II, for use by the United States Armed Forces and its allies. In 1911, the egg carton was invented by Joseph Coyle in Smithers, British Columbia, early egg cartons were made of paper. Bird eggs are a food and one of the most versatile ingredients used in cooking. They are important in many branches of the food industry. The most commonly used bird eggs are those from the chicken, duck and goose eggs, and smaller eggs, such as quail eggs, are occasionally used as a gourmet ingredient in western countries
Egg (food)
–
A brown and white
chicken egg
Egg (food)
–
A cracked raw chicken egg
Egg (food)
–
Quail eggs (upper left), chicken egg (lower left) and
ostrich egg (right)
Egg (food)
–
A raw chicken egg within its membrane, the shell removed by soaking in vinegar
14.
Cooking
–
Cooking or cookery is the art, technology and craft of preparing food for consumption with the use of heat. The ways or types of cooking also depend on the skill, cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Cooking can also occur through chemical reactions without the presence of heat, such as in ceviche, preparing food with heat or fire is an activity unique to humans. It may have started around 2 million years ago, though evidence for it reaches no more than 1 million years ago. The expansion of agriculture, commerce, trade and transportation between civilizations in different regions offered cooks many new ingredients, New inventions and technologies, such as the invention of pottery for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served, phylogenetic analysis suggests that human ancestors may have invented cooking as far back as 1.8 million to 2.3 million years ago. Re-analysis of burnt bone fragments and plant ashes from the Wonderwerk Cave, there is evidence that Homo erectus was cooking their food as early as 500,000 years ago. Evidence for the use of fire by Homo erectus beginning some 400,000 years ago has wide scholarly support. Archeological evidence, from 300,000 years ago, in the form of ancient hearths, earth ovens, burnt animal bones, and flint, are found across Europe, anthropologists think that widespread cooking fires began about 250,000 years ago, when hearths started appearing. More recently, the earliest hearths have been reported to be at least 790,000 years old, in the seventeenth and eighteenth centuries, food was a classic marker of identity in Europe. In the nineteenth-century Age of Nationalism cuisine became a symbol of national identity. Communication between the Old World and the New World in the Colombian exchange influenced the history of cooking, the Industrial Revolution brought mass-production, mass-marketing and standardization of food. Factories processed, preserved, canned, and packaged a wide variety of foods, in the 1920s, freezing methods, cafeterias and fast-food establishments emerged. Along with changes in food, starting early in the 20th century, governments have issued nutrition guidelines, the 1916 Food For Young Children became the first USDA guide to give specific dietary guidelines. Updated in the 1920s, these guides gave shopping suggestions for different-sized families along with a Depression Era revision which included four cost levels, in 1943, the USDA created the Basic Seven chart to make sure that people got the recommended nutrients. It included the first-ever Recommended Daily Allowances from the National Academy of Sciences, in 1956, the Essentials of an Adequate Diet brought recommendations which cut the number of groups that American school children would learn about down to four. In 1979, a guide called Food addressed the link between too much of certain foods and chronic diseases, but added fats, oils, most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, mushrooms and the yeast used in baking are kinds of fungi
Cooking
–
A chef preparing steak
Cooking
–
Historical oven cooking depicted in a painting by
Jean-François Millet
Cooking
–
Doughnuts frying in oil
Cooking
–
Water is often used to cook foods such as
noodles.
15.
Boiling
–
Transition boiling is an intermediate, unstable form of boiling with elements of both types. The boiling point of water is 100 °C or 212 °F, boiling water is used as a method of making it potable by killing microbes that may be present. Clostridium spores can survive this treatment, but as the infection caused by this microbe is not water-borne, boiling is also used in cooking. Foods suitable for boiling vegetables, starchy foods such as rice, noodles and potatoes, eggs, meats, sauces, stocks. As a cooking method it is simple and suitable for large scale cookery, tough meats or poultry can be given a long, slow cooking and a nutritious stock is produced. Disadvantages include loss of water-soluble vitamins and minerals, commercially prepared foodstuffs are sometimes packed in polythene sachets and sold as boil-in-the-bag products. Nucleate boiling is characterized by the growth of bubbles or pops on a heated surface, in general, the number of nucleation sites are increased by an increasing surface temperature. An irregular surface of the vessel or additives to the fluid can create additional nucleation sites, while an exceptionally smooth surface, such as plastic. Under these conditions, a liquid may show boiling delay. As the boiling surface is heated above a temperature, a film of vapor forms on the surface. Since this vapor film is less capable of carrying heat away from the surface. The point at which this occurs is dependent on the characteristics of boiling fluid, transition boiling may be defined as the unstable boiling, which occurs at surface temperatures between the maximum attainable in nucleate and the minimum attainable in film boiling. If a surface heating the liquid is significantly hotter than the liquid then film boiling will occur, where a layer of vapor. This condition of a vapor film insulating the surface from the liquid characterizes film boiling, in distillation, boiling is used in separating mixtures. This is possible because the rising from a boiling fluid generally has a ratio of components different from that in the liquid. The elimination of micro-organisms by boiling follows first-order kinetics—at high temperatures it is achieved in time and at lower temperatures. Boiling does not ensure the elimination of all micro-organisms, the bacterial spores Clostridium can survive at 100 °C but are not water-borne or intestine affecting, thus for human health, complete sterilization of water is not required. Though the boiling point decreases with increasing altitude, it is not enough to affect the disinfecting process, boiling is the method of cooking food in boiling water, or other water-based liquids such as stock or milk
Boiling
–
Nucleate boiling of water over a kitchen stove burner
Boiling
–
Boiling milk
16.
Baking
–
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many types of foods are baked. Heat is gradually transferred from the surface of cakes, cookies, as heat travels through it transforms batters and doughs into baked goods with a firm dry crust and a softer centre. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other, Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit. Because of historical social and familial roles, baking has traditionally performed at home by women for domestic consumption and by men in bakeries. When production was industrialized, baking was automated by machines in large factories, the art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common but important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker, all types of food can be baked, but some require special care and protection from direct heat. Various techniques have developed to provide this protection. In addition to bread, baking is used to prepare cakes, pastries, pies, tarts, quiches, cookies, scones, crackers, pretzels, and more. Larger cuts prepared without stuffing or coating are often roasted. Roasting, however, is suitable for finer cuts of meat. One of these is the known as en croûte, which protects the food from direct heat. Meat, poultry, game, fish or vegetables can be prepared by baking en croûte, the en croûte method also allows meat to be baked by burying it in the embers of a fire – a favourite method of cooking venison. In this case, the casing is made from a paste of flour. Salt can also be used to make a protective crust that is not eaten, another method of protecting food from the heat while it is baking, is to cook it en papillote. In this method, the food is covered by baking paper to protect it while it is being baked, the cooked parcel of food is sometimes served unopened, allowing diners to discover the contents for themselves which adds an element of surprise. Eggs can also be used in baking to produce savoury or sweet dishes, in combination with dairy products especially cheese, they are often prepared as a dessert. For example, although a baked custard can be made using starch, baked custards, such as crème caramel, are among the items that need protection from an ovens direct heat, and the bain-marie method serves this purpose
Baking
–
Bedouins making and baking bread
Baking
–
Anders Zorn - Bread baking (1889)
Baking
–
A
Palestinian woman baking
markook bread on
tava or Saj oven in
Artas,
Bethlehem
Baking
–
A
terracotta baking mould for
pastry or
bread, representing goats and a lion attacking a cow. Early 2nd millennium BC, Royal palace at
Mari, Syria
17.
Cereal
–
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
Cereal
–
Cereal
Cereal
–
A wheat field in
Dorset, England
Cereal
–
Cereal
grain seeds from left to right:
wheat,
spelt,
barley,
oat.
Cereal
–
Threshing; Tacuinum Sanitatis, 14th century
18.
Food grain
–
Grains are small, hard, dry seeds, with or without attached hulls or fruit layers, harvested for human or animal consumption. Agronomists also call the plants producing such seeds grain crops, the two main types of commercial grain crops are cereals such as wheat and rye, and legumes such as beans and soybeans. Because of the ubiquity of grain as a source, the term grain is often used to describe something small. After being harvested, dry grains are more durable than other foods, such as starchy fruits. Thus, major global commodity markets exist for canola, maize, rice, soybeans, wheat, in botany, grains and cereals are synonymous with caryopses, the fruits of the grass family. In agronomy and commerce, seeds or fruits from other plant families are called if they resemble caryopses. For example, amaranth is sold as grain amaranth, and amaranth products may be described as whole grains, the pre-Hispanic civilizations of the Andes had grain-based food systems but, at the higher elevations, none of the grains was a cereal. All three grains native to the Andes are broad-leafed plants rather than such as corn, rice. All cereal crops are members of the grass family, cereal grains contain a substantial amount of starch, a carbohydrate that provides dietary energy. As is the case all other whole plant foods, pulses also contain carbohydrate. Vegetable oils provide dietary energy and some essential fatty acids and they are also used as fuel or lubricants. Those who handle grain at grain facilities may encounter numerous occupational hazards, risks include grain entrapment, where workers are submerged in the grain and unable to remove themselves, explosions caused by fine particles of grain dust, and falls
Food grain
–
Food grains at a weekly market
Food grain
–
Cereal grain seeds from left to right:
wheat,
spelt,
barley,
oat.
Food grain
–
Barley
Food grain
–
Rye grains.
19.
Food extrusion
–
Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed ingredients are forced through an opening in a plate or die with a design specific to the food. The machine which forces the mix through the die is an extruder, the extruder consists of a large, rotating screw tightly fitting within a stationary barrel, at the end of which is the die. Extrusion enables mass production of food via a continuous, efficient system that ensures uniformity of the final product, Food products manufactured using extrusion usually have a high starch content. In the extrusion process, raw materials are first ground to the particle size. The dry mix is passed through a pre-conditioner, in which ingredients are added depending on the target product. Steam is injected to start the process, and the preconditioned mix is then passed through an extruder. The extruder consists of a large, rotating screw tightly fitting within a stationary barrel, the extruders rotating screw forces the extrudate toward the die, through which it then passes. The amount of time the extrudate is in the extruder is the residence time, the extruded product usually puffs and changes texture as it is extruded because of the reduction of forces and release of moisture and heat. The extent to which it does so is known as the expansion ratio, the extrudate is cut to the desired length by blades at the output of the extruder, which rotate about the die openings at a specific speed. The product is cooled and dried, becoming rigid while maintaining porosity. The cooking process takes place within the extruder where the product produces its own friction, the process can induce both protein denaturation and starch gelatinization under some conditions. Many food extrusion processes involve a high temperature over a short time, important factors of the extrusion process are the composition of the extrudate, screw length and rotating speed, barrel temperature and moisture, die shape, and rotating speed of the blades. These are controlled based on the product to ensure uniformity of the output. Moisture is the most important of factors, and affects the mix viscosity. Increasing moisture will decrease viscosity, torque, and product temperature and this will also reduce the pressure at the die. Most extrusion processes for food processing maintain a level below 40%. High-moisture extrusion is known as wet extrusion, but it was not used much before the introduction of twin screw extruders, the most important rheological factor in the wet extrusion of high-starch extrudate is temperature
Food extrusion
–
Macaroni is an extruded hollow pasta
Food extrusion
–
A non-vacuum short goods pasta extruder from 1958
20.
Cavatelli
–
Cavatelli are small pasta shells from eggless semolina dough that look like miniature hot dog buns. Ricotta cavatelli adds ricotta cheese to the dough mix and it is commonly cooked with garlic and broccoli or broccoli rabe. Many varieties and local names of Cavatelli exist, including orecchie di prete, in Apulia a number of varieties of Cavatelli have specific names including pizzicarieddi. In parts of Campania, they can be called parmarieddo
Cavatelli
–
Uncooked cavatelli
21.
Carbohydrates
–
A carbohydrate is a biological molecule consisting of carbon, hydrogen and oxygen atoms, usually with a hydrogen–oxygen atom ratio of 2,1, in other words, with the empirical formula Cmn. This formula holds true for monosaccharides, some exceptions exist, for example, deoxyribose, a sugar component of DNA, has the empirical formula C5H10O4. Carbohydrates are technically hydrates of carbon, structurally it is accurate to view them as polyhydroxy aldehydes and ketones. The term is most common in biochemistry, where it is a synonym of saccharide, a group that includes sugars, starch, the saccharides are divided into four chemical groups, monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides and disaccharides, the smallest carbohydrates, are referred to as sugars. The word saccharide comes from the Greek word σάκχαρον, meaning sugar, while the scientific nomenclature of carbohydrates is complex, the names of the monosaccharides and disaccharides very often end in the suffix -ose. For example, grape sugar is the glucose, cane sugar is the disaccharide sucrose. Carbohydrates perform numerous roles in living organisms, polysaccharides serve for the storage of energy and as structural components. The 5-carbon monosaccharide ribose is an important component of coenzymes and the backbone of the genetic molecule known as RNA, the related deoxyribose is a component of DNA. Saccharides and their derivatives include many other important biomolecules that play key roles in the system, fertilization, preventing pathogenesis, blood clotting. In food science and in informal contexts, the term carbohydrate often means any food that is particularly rich in the complex carbohydrate starch or simple carbohydrates. Often in lists of information, such as the USDA National Nutrient Database, the term carbohydrate is used for everything other than water, protein, fat, ash. This will include chemical compounds such as acetic or lactic acid, carbohydrates are found in wide variety of foods. The important sources are cereals, potatoes, sugarcane, fruits, table sugar, bread, milk, starch and sugar are the important carbohydrates in our diet. Starch is abundant in potatoes, maize, rice and other cereals, sugar appears in our diet mainly as sucrose which is added to drinks and many prepared foods such as jam, biscuits and cakes. Glucose and fructose are found naturally in fruits and some vegetables. Glycogen is carbohydrate found in the liver and muscles, cellulose in the cell wall of all plant tissue is a carbohydrate. It is important in our diet as fibre which helps to maintain a healthy digestive system, formerly the name carbohydrate was used in chemistry for any compound with the formula Cm n
Carbohydrates
–
Grain products: rich sources of carbohydrates
Carbohydrates
–
Lactose is a
disaccharide found in milk. It consists of a molecule of
D-galactose and a molecule of
D-glucose bonded by beta-1-4
glycosidic linkage. It has a formula of C 12 H 22 O 11.
22.
Starch
–
Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants as an energy store and it is the most common carbohydrate in human diets and is contained in large amounts in staple foods such as potatoes, wheat, maize, rice, and cassava. Pure starch is a white, tasteless and odorless powder that is insoluble in water or alcohol. It consists of two types of molecules, the linear and helical amylose and the branched amylopectin, depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the store of animals, is a more branched version of amylopectin. In industry, starch is converted into sugars, for example by malting and it is processed to produce many of the sugars used in processed foods. Dissolving starch in water gives wheatpaste, which can be used as a thickening, stiffening or gluing agent. The biggest industrial non-food use of starch is as an adhesive in the papermaking process, starch can be applied to parts of some garments before ironing, to stiffen them. The word starch is from a Germanic root with the strong, stiff. Amylum for starch is from the Greek αμυλον, amylon which means not ground at a mill, the root amyl is used in biochemistry for several compounds related to starch. Starch grains from the rhizomes of Typha as flour have been identified from grinding stones in Europe dating back to 30,000 years ago, starch grains from sorghum were found on grind stones in caves in Ngalue, Mozambique dating up to 100,000 years ago. Pure extracted wheat starch paste was used in Ancient Egypt possibly to glue papyrus, the extraction of starch is first described in the Natural History of Pliny the Elder around AD 77–79. Romans used it also in cosmetic creams, to powder the hair, persians and Indians used it to make dishes similar to gothumai wheat halva. Rice starch as surface treatment of paper has been used in production in China. In addition to starchy plants consumed directly,66 million tonnes of starch were being produced per year world-wide by 2008. In the EU this was around 8.5 million tonnes, with around 40% being used for applications and 60% for food uses. Most green plants use starch as their energy store, an exception is the family Asteraceae, where starch is replaced by the fructan inulin. In photosynthesis, plants use light energy to produce glucose from carbon dioxide, the glucose is used to make cellulose fibers, the structural component of the plant, or is stored in the form of starch granules, in amyloplasts
Starch
–
Starch
Starch
–
Starch, 800x magnified, under polarized light, showing characteristic
extinction cross
Starch
–
Rice starch seen on light microscope. Characteristic for the rice starch is that starch granules have an angular outline and some of them are attached to each other and form larger granules
Starch
–
Granules of wheat starch, stained with iodine, photographed through a light microscope
23.
Protein
–
Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, a linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide, short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called peptides, or sometimes oligopeptides. The individual amino acid residues are bonded together by peptide bonds, the sequence of amino acid residues in a protein is defined by the sequence of a gene, which is encoded in the genetic code. In general, the code specifies 20 standard amino acids, however. Sometimes proteins have non-peptide groups attached, which can be called prosthetic groups or cofactors, proteins can also work together to achieve a particular function, and they often associate to form stable protein complexes. Once formed, proteins only exist for a period of time and are then degraded and recycled by the cells machinery through the process of protein turnover. A proteins lifespan is measured in terms of its half-life and covers a wide range and they can exist for minutes or years with an average lifespan of 1–2 days in mammalian cells. Abnormal and or misfolded proteins are degraded more rapidly due to being targeted for destruction or due to being unstable. Like other biological macromolecules such as polysaccharides and nucleic acids, proteins are essential parts of organisms, many proteins are enzymes that catalyse biochemical reactions and are vital to metabolism. Proteins also have structural or mechanical functions, such as actin and myosin in muscle and the proteins in the cytoskeleton, other proteins are important in cell signaling, immune responses, cell adhesion, and the cell cycle. In animals, proteins are needed in the diet to provide the essential amino acids that cannot be synthesized, digestion breaks the proteins down for use in the metabolism. Methods commonly used to study structure and function include immunohistochemistry, site-directed mutagenesis, X-ray crystallography, nuclear magnetic resonance. Most proteins consist of linear polymers built from series of up to 20 different L-α-amino acids, all proteinogenic amino acids possess common structural features, including an α-carbon to which an amino group, a carboxyl group, and a variable side chain are bonded. Only proline differs from this structure as it contains an unusual ring to the N-end amine group. The amino acids in a chain are linked by peptide bonds. Once linked in the chain, an individual amino acid is called a residue, and the linked series of carbon, nitrogen. The peptide bond has two forms that contribute some double-bond character and inhibit rotation around its axis, so that the alpha carbons are roughly coplanar
Protein
–
Proteins in different
cellular compartments and structures tagged with
green fluorescent protein (here, white)
Protein
–
A representation of the 3D structure of the protein
myoglobin showing turquoise
alpha helices. This protein was the first to have its structure solved by
X-ray crystallography. Towards the right-center among the coils, a
prosthetic group called a
heme group (shown in gray) with a bound oxygen molecule (red).
Protein
–
Constituent amino-acids can be analyzed to predict secondary, tertiary and quaternary protein structure, in this case hemoglobin containing
heme units
Protein
–
John Kendrew with model of myoglobin in progress
24.
Manganese
–
Manganese is a chemical element with symbol Mn and atomic number 25. It is not found as an element in nature, it is often found in minerals in combination with iron. Manganese is a metal with important industrial metal alloy uses, particularly in stainless steels, by the mid-18th century, Swedish chemist Carl Wilhelm Scheele had used pyrolusite to produce chlorine. Scheele and others were aware that pyrolusite contained a new element, johan Gottlieb Gahn was the first to isolate an impure sample of manganese metal in 1774, which he did by reducing the dioxide with carbon. Manganese phosphating is used for rust and corrosion prevention on steel, ionized manganese is used industrially as pigments of various colors, which depend on the oxidation state of the ions. The permanganates of alkali and alkaline earth metals are powerful oxidizers, Manganese dioxide is used as the cathode material in zinc-carbon and alkaline batteries. In biology, manganese ions function as cofactors for a variety of enzymes with many functions. Manganese enzymes are essential in detoxification of superoxide free radicals in organisms that must deal with elemental oxygen. Manganese also functions in the complex of photosynthetic plants. The element is a trace mineral for all known living organisms but is a neurotoxin. In larger amounts, and apparently with far greater effectiveness through inhalation, Manganese is a silvery-gray metal that resembles iron. It is hard and very brittle, difficult to fuse, Manganese metal and its common ions are paramagnetic. Manganese tarnishes slowly in air and oxidizes like iron in water containing dissolved oxygen, naturally occurring manganese is composed of one stable isotope, 55Mn. Eighteen radioisotopes have been isolated and described, the most stable being 53Mn with a half-life of 3.7 million years, 54Mn with a half-life of 312.3 days, and 52Mn with a half-life of 5.591 days. All of the radioactive isotopes have half-lives of less than three hours, and the majority of less than one minute. Manganese also has three meta states, Manganese is part of the iron group of elements, which are thought to be synthesized in large stars shortly before the supernova explosion. 53Mn decays to 53Cr with a half-life of 3.7 million years, because of its relatively short half-life, 53Mn is relatively rare, produced by cosmic rays impact on iron. Manganese isotopic contents are combined with chromium isotopic contents and have found application in isotope geology
Manganese
–
Manganese, 25 Mn
Manganese
–
Electrolytically refined manganese chips and 1 cm 3 cube
Manganese
–
Manganese(II) chloride crystals – the pale pink color of Mn(II) salts is due to a spin-forbidden 3d transition.
Manganese
–
Aqueous solution of KMnO 4 illustrating the deep purple of Mn(VII) as it occurs in permanganate
25.
Italian language
–
By most measures, Italian, together with Sardinian, is the closest to Latin of the Romance languages. Italian is a language in Italy, Switzerland, San Marino, Vatican City. Italian is spoken by minorities in places such as France, Montenegro, Bosnia & Herzegovina, Crimea and Tunisia and by large expatriate communities in the Americas. Many speakers are native bilinguals of both standardized Italian and other regional languages, Italian is the fourth most studied language in the world. Italian is a major European language, being one of the languages of the Organisation for Security and Cooperation in Europe. It is the third most widely spoken first language in the European Union with 65 million native speakers, including Italian speakers in non-EU European countries and on other continents, the total number of speakers is around 85 million. Italian is the working language of the Holy See, serving as the lingua franca in the Roman Catholic hierarchy as well as the official language of the Sovereign Military Order of Malta. Italian is known as the language of music because of its use in musical terminology and its influence is also widespread in the arts and in the luxury goods market. Italian has been reported as the fourth or fifth most frequently taught foreign language in the world, Italian was adopted by the state after the Unification of Italy, having previously been a literary language based on Tuscan as spoken mostly by the upper class of Florentine society. Its development was influenced by other Italian languages and to some minor extent. Its vowels are the second-closest to Latin after Sardinian, unlike most other Romance languages, Italian retains Latins contrast between short and long consonants. As in most Romance languages, stress is distinctive, however, Italian as a language used in Italy and some surrounding regions has a longer history. What would come to be thought of as Italian was first formalized in the early 14th century through the works of Tuscan writer Dante Alighieri, written in his native Florentine. Dante is still credited with standardizing the Italian language, and thus the dialect of Florence became the basis for what would become the language of Italy. Italian was also one of the recognised languages in the Austro-Hungarian Empire. Italy has always had a dialect for each city, because the cities. Those dialects now have considerable variety, as Tuscan-derived Italian came to be used throughout Italy, features of local speech were naturally adopted, producing various versions of Regional Italian. Even in the case of Northern Italian languages, however, scholars are not to overstate the effects of outsiders on the natural indigenous developments of the languages
Italian language
–
Dante Alighieri (above) and
Petrarch (below) were influential in establishing their
Tuscan dialect as the most prominent literary language in all of
Italy in the
Late Middle Ages
Italian language
–
The geographic distribution of the Italian language in the world: large Italian-speaking communities are shown in green; light blue indicates areas where the Italian language was used officially during the Italian colonial period.
Italian language
Italian language
–
Pietro Bembo was an influential figure in the development of the Italian language from the Tuscan dialect, as a literary medium, codifying the language for standard modern usage
26.
Latin
–
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
Latin
–
Latin inscription, in the
Colosseum
Latin
–
Julius Caesar 's
Commentarii de Bello Gallico is one of the most famous classical Latin texts of the Golden Age of Latin. The unvarnished, journalistic style of this
patrician general has long been taught as a model of the urbane Latin officially spoken and written in the floruit of the
Roman republic.
Latin
–
A multi-volume Latin dictionary in the
University Library of Graz
Latin
–
Latin and Ancient Greek Language - Culture - Linguistics at
Duke University in 2014.
27.
Latinisation (literature)
–
Latinisation is the practice of rendering a non-Latin name in a Latin style. It is commonly found with personal names, with toponyms. It goes further than romanisation, which is the transliteration of a word to the Latin alphabet from another script and this was often done in the classical era for much the same reason as English-speaking cultures produce English versions of some foreign names. In the case of names in the post-Roman era this may be done to emulate Latin authors. In a scientific context, the purpose of Latinisation may be to produce a name which is internationally consistent. Humanist names, assumed by Renaissance humanists, were very largely Latinised names, Latinisation in humanist names may consist of translation from vernacular European languages, sometimes involving a playful element of punning. Such names could be a cover for social origins. Latinisation is a practice for scientific names. For example, Livistona, the name of a genus of trees, is a Latinisation of Livingstone. In English, place names appear in Latinised form. This is a result of many text books mentioning the places being written in Latin. Because of this, the English language often uses Latinised forms of place names instead of anglicised forms or the original names. Examples of Latinised names for countries or regions are, Estonia Ingria Livonia During the age of the Roman Empire, additionally, Latinised versions of Greek substantives, particularly proper nouns, could easily be declined by Latin speakers with minimal modification of the original word. During the medieval period, following the collapse of the Empire in Western Europe, in the early medieval period, most European scholars were priests and most educated people spoke Latin, and as a result, Latin became firmly established as the scholarly language for the West. Though during modern times Europe has largely abandoned Latin as a scholarly language, by tradition, it is still common in some fields to name new discoveries in Latin. Romanization, conversion of a text in Latin letters Nicolson, Dan H, orthography of Names and Epithets, Latinization of Personal Names
Latinisation (literature)
–
Frontispiece of a 1743 legal text by
Barnabé Brisson shows his name Latinised in the genitive Barnabae Brissonii (‘of Barnabas Brissonius ’)
28.
Greek language
–
Greek is an independent branch of the Indo-European family of languages, native to Greece and other parts of the Eastern Mediterranean. It has the longest documented history of any living language, spanning 34 centuries of written records and its writing system has been the Greek alphabet for the major part of its history, other systems, such as Linear B and the Cypriot syllabary, were used previously. The alphabet arose from the Phoenician script and was in turn the basis of the Latin, Cyrillic, Armenian, Coptic, Gothic and many other writing systems. Together with the Latin texts and traditions of the Roman world, during antiquity, Greek was a widely spoken lingua franca in the Mediterranean world and many places beyond. It would eventually become the official parlance of the Byzantine Empire, the language is spoken by at least 13.2 million people today in Greece, Cyprus, Italy, Albania, Turkey, and the Greek diaspora. Greek roots are used to coin new words for other languages, Greek. Greek has been spoken in the Balkan peninsula since around the 3rd millennium BC, the earliest written evidence is a Linear B clay tablet found in Messenia that dates to between 1450 and 1350 BC, making Greek the worlds oldest recorded living language. Among the Indo-European languages, its date of earliest written attestation is matched only by the now extinct Anatolian languages, the Greek language is conventionally divided into the following periods, Proto-Greek, the unrecorded but assumed last ancestor of all known varieties of Greek. The unity of Proto-Greek would have ended as Hellenic migrants entered the Greek peninsula sometime in the Neolithic era or the Bronze Age, Mycenaean Greek, the language of the Mycenaean civilisation. It is recorded in the Linear B script on tablets dating from the 15th century BC onwards, Ancient Greek, in its various dialects, the language of the Archaic and Classical periods of the ancient Greek civilisation. It was widely known throughout the Roman Empire, after the Roman conquest of Greece, an unofficial bilingualism of Greek and Latin was established in the city of Rome and Koine Greek became a first or second language in the Roman Empire. The origin of Christianity can also be traced through Koine Greek, Medieval Greek, also known as Byzantine Greek, the continuation of Koine Greek in Byzantine Greece, up to the demise of the Byzantine Empire in the 15th century. Much of the written Greek that was used as the language of the Byzantine Empire was an eclectic middle-ground variety based on the tradition of written Koine. Modern Greek, Stemming from Medieval Greek, Modern Greek usages can be traced in the Byzantine period and it is the language used by the modern Greeks, and, apart from Standard Modern Greek, there are several dialects of it. In the modern era, the Greek language entered a state of diglossia, the historical unity and continuing identity between the various stages of the Greek language is often emphasised. Greek speakers today still tend to regard literary works of ancient Greek as part of their own rather than a foreign language and it is also often stated that the historical changes have been relatively slight compared with some other languages. According to one estimation, Homeric Greek is probably closer to demotic than 12-century Middle English is to modern spoken English, Greek is spoken by about 13 million people, mainly in Greece, Albania and Cyprus, but also worldwide by the large Greek diaspora. Greek is the language of Greece, where it is spoken by almost the entire population
Greek language
–
Idealized portrayal of
Homer
Greek language
–
regions where Greek is the official language
Greek language
–
Greek language road sign, A27 Motorway, Greece
29.
Porridge
–
Porridge is a dish made by boiling ground, crushed, or chopped starchy plants – typically grain – in water or milk. It is often cooked or served with such as sugar, honey, etc. to make a sweet dish, or mixed with spices, vegetables. It is usually served hot in a bowl, the term is often used specifically for oat porridge, which is eaten for breakfast with salt, sugar, milk, cream, or butter, and sometimes other flavorings. Oat porridge is also sold in ready-made or partly cooked form as an instant breakfast, other grains used for porridge include semolina, rice, wheat, barley, corn, triticale, and buckwheat. Many types of porridge have their own names, such as polenta, grits, porridge is a staple food in much of Africa, and historically was also a staple in much of Northern Europe and Russia. Porridge is easy to digest, so it is used traditionally in many cultures as a food for the sick, oat porridge, traditional and common in the English-speaking world, Germany and the Nordic countries. Oat porridge has been found in the stomachs of 5, 000-year-old Neolithic bog bodies in Central Europe, varieties of oat porridge include, Groats, a porridge made from unprocessed oats or wheat. Gruel, very thin porridge, often rather than eaten. Yod Kerch, an oat porridge from the north-west of France, primarily Brittany, made with oats, water or milk. Owsianka, an east European traditional breakfast made with hot milk, oats, porridge made from rolled oats or ground oatmeal is common in Scotland, England, Wales, Australia, New Zealand, North America, Finland and Scandinavia. It is known as simply porridge or, more commonly in the United States and Canada, rolled oats are commonly used in England, oatmeal in Scotland, and steel-cut oats in Ireland. Porridge – Anglophone Caribbean Also known as Pap, the most common type is corn meal, and they are always made with milk. Varieties include oatmeal, grated green plantain, barley, cream of wheat, oatmeal porridge is often flavored with cinnamon, nutmeg, brown sugar and/or almond essence. Stirabout – Irish porridge, traditionally made by stirring oats into boiling water Terci de ovăz, in the Royal Navy during the Napoleonic Wars, cooks made burgoo for the men for breakfast, from coarse oatmeal and water. Maize porridge, Atole, a Mexican dish of corn flour in water or milk, champurrado, a Mexican blend of sugar, milk, chocolate and corn dough or corn flour. The Philippine dish tsampurado is similar, with instead of maize. Cir, Păsat, or Mămăligă are all Romanian maize porridges, cornmeal mush, a traditional dish in southern and mid-Atlantic US states. Gachas, a Spanish porridge of maize or grass peas, often garnished with roasted almonds and croutons of bread fried in olive oil
Porridge
–
Porridge with milk
Porridge
–
Porridge oats before cooking
Porridge
–
Millet porridge
Porridge
–
Porridge by William Hemsley (by 1893)
30.
Tacuinum Sanitatis
–
The Tacuinum Sanitatis is a medieval handbook mainly on health, based on the Taqwīm as‑siḥḥah تقويم الصحة, an eleventh-century Arab medical treatise by Ibn Butlan of Baghdad. Though describing in detail the beneficial and harmful properties of foods and plants, Tacuinum Sanitatis says that illnesses result from imbalance of these elements. Magister Faragius in Naples took responsibility for one translation into Latin, in a manuscript in the Bibliothèque Nationale, Paris, carmelia Opsomer published a commented facsimile of the ms 1041 held in the library of the university of Liège. Unillustrated manuscripts present a series of tables, with a commentary on the facing pages. The Taccuinum was first printed in 1531 and this edition was accompanied by a commentary volume by Alain Touwaide, Eberhard König and Carlos Miranda García-Tejedor. Tacuinum Sanitatis in, Health and Well Being, A Primitive Medieval Guide, the Illuminated Tacuinum Sanitatis Manuscripts from Northern Italy ca. 1380-1400, Sources, Patrons, and the Creation of a New Pictorial Genre, in Visualizing Medieval Medicine and Natural History, 1200-1550, eds. Jean Ann Givens, Karen Reeds, Alain Touwaide, 51-81, Opsomer, C. ed. L’Art de vivre en santé. Images et recettes du Moyen Âge, le « Tacuinum sanitatis » de la Bibliothèque universitaire de Liège. Wickersheimer, E. Les Tacuini Sanitatis et leur traduction allemande par Michel Herr, Bibliothèque dHumanisme et Renaissance 121950, the Tacuinum Sanitatis, A Lombard Panorama. Tacuinum Sanitatis site on the M. Moleiro Editor website The Tacuinum Sanitatis in the Frankfurter Allgemeine Zeitung Introductory text and some illustrations
Tacuinum Sanitatis
–
Ibn Butlan 's Tacuinum sanitatis,
Rhineland, 2nd half of 15th century.
Tacuinum Sanitatis
–
Harvesting
garlic, from Tacuinum Sanitatis, ca. 1400 (
Bibliothèque nationale, Paris).
Tacuinum Sanitatis
–
Tacuinum Sanitatis, Lombardy, late 14th century (
Biblioteca Casanatense, Rome).
31.
Arabic
–
Arabic is a Central Semitic language that was first spoken in Iron Age northwestern Arabia and is now the lingua franca of the Arab world. Arabic is also the language of 1.7 billion Muslims. It is one of six languages of the United Nations. The modern written language is derived from the language of the Quran and it is widely taught in schools and universities, and is used to varying degrees in workplaces, government, and the media. The two formal varieties are grouped together as Literary Arabic, which is the language of 26 states. Modern Standard Arabic largely follows the standards of Quranic Arabic. Much of the new vocabulary is used to denote concepts that have arisen in the post-Quranic era, Arabic has influenced many languages around the globe throughout its history. During the Middle Ages, Literary Arabic was a vehicle of culture in Europe, especially in science, mathematics. As a result, many European languages have borrowed many words from it. Many words of Arabic origin are found in ancient languages like Latin. Balkan languages, including Greek, have acquired a significant number of Arabic words through contact with Ottoman Turkish. Arabic has also borrowed words from languages including Greek and Persian in medieval times. Arabic is a Central Semitic language, closely related to the Northwest Semitic languages, the Ancient South Arabian languages, the Semitic languages changed a great deal between Proto-Semitic and the establishment of the Central Semitic languages, particularly in grammar. Innovations of the Central Semitic languages—all maintained in Arabic—include, The conversion of the suffix-conjugated stative formation into a past tense, the conversion of the prefix-conjugated preterite-tense formation into a present tense. The elimination of other prefix-conjugated mood/aspect forms in favor of new moods formed by endings attached to the prefix-conjugation forms, the development of an internal passive. These features are evidence of descent from a hypothetical ancestor. In the southwest, various Central Semitic languages both belonging to and outside of the Ancient South Arabian family were spoken and it is also believed that the ancestors of the Modern South Arabian languages were also spoken in southern Arabia at this time. To the north, in the oases of northern Hijaz, Dadanitic and Taymanitic held some prestige as inscriptional languages, in Najd and parts of western Arabia, a language known to scholars as Thamudic C is attested
Arabic
–
The Galland Manuscript of
One Thousand and One Nights, 14th century
Arabic
–
Arabic is the sole official language
Arabic
–
Bilingual traffic sign in
Qatar.
Arabic
–
Examples of how the Arabic root and form system works.
32.
Horace
–
Quintus Horatius Flaccus, known in the English-speaking world as Horace, was the leading Roman lyric poet during the time of Augustus. Horace also crafted elegant hexameter verses and caustic iambic poetry and his career coincided with Romes momentous change from a republic to an empire. An officer in the army defeated at the Battle of Philippi in 42 BC, he was befriended by Octavians right-hand man in civil affairs, Maecenas. Some of the writings contained in his writings can be supplemented from the short. He was born on 8 December 65 BC in the Samnite south of Italy and his home town, Venusia, lay on a trade route in the border region between Apulia and Lucania. Various Italic dialects were spoken in the area and this perhaps enriched his feeling for language and he could have been familiar with Greek words even as a young boy and later he poked fun at the jargon of mixed Greek and Oscan spoken in neighbouring Canusium. Literary Latin must have sounded to him like a semi-foreign language, one of the works he probably studied in school was the Odyssia of Livius Andronicus, crammed into Italian boys with threats and floggings by teachers like the Orbilius mentioned in one of his poems. School was made particularly irksome by a number of his fellow pupils, the army veterans could have been settled there at the expense of local families uprooted by Rome as punishment for their part in the Social War. Such state-sponsored migration must have added still more variety to the area. According to a tradition reported by Horace, a colony of Romans or Latins had been installed in Venusia after the Samnites had been driven out early in the third century. In that case, young Horace could have felt himself to be a Roman though there are indications that he regarded himself as a Samnite or Sabellus by birth. Italians in modern and ancient times have always been devoted to their towns, even after success in the wider world. Images of his setting and references to it are found throughout his poems. Horaces father was probably a Venutian taken captive by Romans in the Social War, either way, he was a slave for at least part of his life. He was evidently a man of strong abilities however and managed to gain his freedom, thus Horace claimed to be the free-born son of a prosperous coactor. The father spent a fortune on his sons education, eventually accompanying him to Rome to oversee his schooling. The poet later paid tribute to him in a poem that one scholar considers the best memorial by any son to his father. As it is now, he deserves from me unstinting gratitude, I could never be ashamed of such a father, nor do I feel any need, as many people do, to apologize for being a freedmans son
Horace
–
Horace, as imagined by
Anton von Werner
Horace
–
Horace reads before Maecenas, by
Fyodor Bronnikov
Horace
–
"Justum et tenacem propositi virum" – "a man just and steadfast in purpose", from Horace's
Odes, III.3, on the gravestone of Elliot Charles Bovill, Chief Justice of the
Straits Settlements, in
Fort Canning Green, Singapore
Horace
–
Ode XIV -
Wall poem in Leiden
33.
Athenaeus of Naucratis
–
Athenaeus of Naucratis was a Greek rhetorician and grammarian, flourishing about the end of the 2nd and beginning of the 3rd century AD. The Suda says only that he lived in the times of Marcus Aurelius, but the contempt with which he speaks of Commodus and he was a contemporary of Adrantus. Several of his publications are lost, but the fifteen-volume Deipnosophistae mostly survives, Athenaeus himself states that he was the author of a treatise on the thratta, a kind of fish mentioned by Archippus and other comic poets, and of a history of the Syrian kings. The Deipnosophistae, which means dinner-table philosophers, survives in fifteen books, the first two books, and parts of the third, eleventh and fifteenth, are extant only in epitome, but otherwise the work seems to be entire. It is an immense store-house of information, chiefly on matters connected with dining, but also containing remarks on music, songs, dances, games, courtesans, and luxury. Nearly 800 writers and 2500 separate works are referred to by Athenaeus, were it not for Athenaeus, much valuable information about the ancient world would be missing, and many ancient Greek authors such as Archestratus would be almost entirely unknown. Book XIII, for example, is an important source for the study of sexuality in classical and Hellenistic Greece, and it is thus a dialogue within a dialogue, after the manner of Plato, but the conversation extends to enormous length. The topics for discussion generally arise from the course of the dinner itself, the guests supposedly quote from memory. The actual sources of the preserved in the Deipnosophistae remain obscure. The twenty-four named guests include individuals called Galen and Ulpian, but they are all probably fictitious personages, the complete version of the text, with the gaps noted above, is preserved in only one manuscript, conventionally referred to as A. The epitomized version of the text is preserved in two manuscripts, conventionally known as C and E, the standard edition of the text is Kaibels Teubner. The standard numbering is drawn largely from Casaubon, one of Athenaeus friends, Timocrates, wrote about the untimely death of Athenaeus in the Athenaeum. It describes the tale of angry peasants who believed that Athenaeus writings directly contradicted their beliefs of the Mithras cult. One night in 191 A. D. they kidnapped him, when they discovered that he continued writing the Deipnosophistae, twenty-three men stormed into his home and strangled him to death. It is unclear whether Athenaeus finished his work on his own or Timocrates finished it for him, Athenaeus described what may be considered the first patents. He mentions that in 500 BC, in the Greek city of Sybaris, the victor was given the exclusive right to prepare his dish for one year. Swallow song of Rhodes David Braund and John Wilkins, Athenaeus and his world, reading Greek culture in the Roman Empire, Exeter, christian Jacob, The Web of Athenaeus, Washington, DC, Center for Hellenic Studies at Harvard University,2013. D. Yonge, at The Literature Collection The Deipnosophists, long excerpts in searchable HTML format, at attalus
Athenaeus of Naucratis
–
The Deipnosophistes belongs to the literary tradition inspired by the use of the
Greek banquet. Banqueters playing
Kottabos while a musician plays the
Aulos, decorated by the artist 'Nicias'/'Nikias'
34.
Lasagna
–
Lasagne are wide, flat-shaped pasta, and possibly one of the oldest types of pasta. The word lasagne, and, in many languages, the singular lasagna, can also refer to a dish made with several layers of lasagne sheets alternated with sauces. Traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with ragù, bechamel, Parmigiano-Reggiano, in all cases, the lasagne are oven-baked. Traditionally, pasta dough prepared in Southern Italy used semolina and water and in the northern regions, today in Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina. The first theory is that comes from Greek λάγανον, a flat sheet of pasta dough cut into strips. The word λαγάνα is still used in Greek to mean a flat type of unleavened bread baked for the Clean Monday holiday. Another theory is that the word comes from the Greek λάσανα or λάσανον meaning trivet or stand for a pot. The Romans borrowed the word as lasanum, meaning cooking pot in Latin, the Italians used the word to refer to the dish in which lasagne is made. Later, the name of the food took on the name of the serving dish and this recipe has similarities to modern lasagne in both its recipe, which features a layering of ingredients between pasta sheets and its name. An important difference is the lack of tomatoes, which did not arrive in Europe until after Columbus reached America in 1492, in English, lasagne is usually used for the dish, and some redundantism like lasagna noodles can be used for just the pasta
Lasagna
–
Baked lasagne
Lasagna
–
Uncooked lasagne on a bed of
bechamel and
ragù
Lasagna
–
A close-up view of lasagne
35.
Galen
–
Aelius Galenus or Claudius Galenus, often Anglicized as Galen and better known as Galen of Pergamon, was a prominent Greek physician, surgeon and philosopher in the Roman Empire. The son of Aelius Nicon, an architect with scholarly interests, Galen received a comprehensive education that prepared him for a successful career as a physician. Galens understanding of anatomy and medicine was influenced by the then-current theory of humorism. His theories dominated and influenced Western medical science for more than 1,300 years, Medical students continued to study Galens writings until well into the 19th century. Galen saw himself as both a physician and a philosopher, as he wrote in his treatise entitled That the Best Physician is Also a Philosopher. Many of his works have been preserved and/or translated from the original Greek, although many were destroyed, although there is some debate over the date of his death, he was no younger than seventy when he died. In medieval Europe, Galens writings on anatomy became the mainstay of the medieval university curriculum. Some of Galens ideas were incorrect, he did not dissect a human body, Galens original Greek texts gained renewed prominence during the early modern period. In the 1530s, Belgian anatomist and physician Andreas Vesalius took on a project to many of Galens Greek texts into Latin. Vesaliuss most famous work, De humani corporis fabrica, was influenced by Galenic writing. Galens name Γαληνός, Galēnos comes from the adjective γαληνός, calm, Galen describes his early life in On the affections of the mind. Galen describes his father as an amiable, just, good. His studies also took in each of the philosophical systems of the time. His father had planned a career for Galen in philosophy or politics and took care to expose him to literary. However, Galen states that in around AD145 his father had a dream in which the god Asclepius appeared and commanded Nicon to send his son to study medicine, there he came under the influence of men like Aeschrion of Pergamon, Stratonicus and Satyrus. Asclepiea functioned as spas or sanitoria to which the sick would come to seek the ministrations of the priesthood, romans frequented the temple at Pergamon in search of medical relief from illness and disease. It was also the haunt of notable people such as Claudius Charax the historian, Aelius Aristides the orator, Polemo the sophist, in 148, when he was 19, his father died, leaving him independently wealthy. In 157, aged 28, he returned to Pergamon as physician to the gladiators of the High Priest of Asia, one of the most influential and wealthy men in Asia
Galen
–
Eighteenth-century portrait of Galenus by Georg Paul Busch
Galen
–
Statue of Galen in
Bergama, Turkey
Galen
–
De curandi ratione
Galen
–
Mondino dei Liuzzi, Anathomia, 1541
36.
Jerusalem Talmud
–
The Jerusalem Talmud, also known as the Palestinian Talmud or Talmuda de-Eretz Yisrael, is a collection of Rabbinic notes on the second-century Jewish oral tradition known as the Mishnah. Naming this version of the Talmud after Palestine or Land of Israel rather than Jerusalem is considered accurate by some because, while the work was certainly composed in the West. The Jerusalem Talmud predates its counterpart, the Babylonian Talmud, by about 200 years, the word Talmud itself is often defined as instruction. Both versions of the Talmud comprise two parts, the Mishnah, which was finalized by Judah the Prince around the year 200 CE, the Gemara is what differentiates the Jerusalem Talmud from its Babylonian counterpart. The Jerusalem Gemara contains the discussions of generations of rabbis in the Land of Israel. 350-400 CE into a series of books, the Babylonian Gemara, which is the second recension of the Mishnah, was compiled by the scholars of Babylonia, and was completed c. The Babylonian Talmud is often seen as authoritative and is studied much more than the Jerusalem Talmud. In general, the terms Gemara or Talmud, without further qualification, the remaining scholars who lived in the Galilee area decided to continue their teaching activity in the learning centers that had existed since Mishnaic times. The Jerusalem Talmud probably originated in Tiberias in the School of Johanan bar Nappaha and it is a compilation of teachings of the schools of Tiberias, Sepphoris and Caesarea. It is written largely in Jewish Palestinian Aramaic, a Western Aramaic variety that differs from its Babylonian counterpart and this Talmud is a synopsis of the analysis of the Mishnah that was developed over the course of nearly 200 years by the Talmudic Academies in Syria Palaestina. Because of their location, the sages of these Academies devoted considerable attention to analysis of the laws of the Land of Israel. Traditionally, the redaction of this Talmud was thought to have brought to an abrupt end around 425. In recent years scholars have come to doubt the causal link between the abolition of the Nasi and the seeming incompletion of the final redaction. According to the Jewish Encyclopedia, Yerushalmi has not been preserved in its entirety, large portions of it were entirely lost at an early date, while other parts exist only in fragments. Of the four used for this first edition, only one is now in existence. Of the six orders of the Mishnah, the fifth, Ḳodashim, is missing entirely from the Palestinian Talmud, while the sixth, Ṭohorot, the Leiden Jerusalem Talmud is today the only extant complete manuscript of the Jerusalem Talmud. It was copied in 1289 by Rabbi Yechiel ben Yekutiel the Physician of Rome, dūkeh, instead of rūbeh/rabah, saying with a play on words, “The members of Isses household would say in the name of Isse, Why is it called dūkeh. It is because she pounds with him. ”The Hebrew word for pound is dakh, yemenite Jews still call it dūkeh
Jerusalem Talmud
–
Talmud Readers by
Adolf Behrman
Jerusalem Talmud
–
A page of a medieval Jerusalem Talmud manuscript, from the
Cairo Genizah.
37.
Syria Palaestina
–
Syria Palaestina was a Roman province between 135 and about 390. It was established by the merger of Roman Syria and Roman Judaea, shortly after 193, the northern regions were split off as Syria Coele in the north and Phoenice in the south, and the province Syria Palaestina was reduced to Judea. The earliest numismatic evidence for the name Syria Palaestina comes from the period of emperor Marcus Aurelius, Syria was an early Roman province, annexed to the Roman Republic in 64 BC by Pompey in the Third Mithridatic War, following the defeat of Armenian King Tigranes the Great. Following the partition of the Herodian Kingdom into tetrarchies in 6 AD, it was absorbed into Roman provinces, with Roman Syria annexing Iturea. The Roman province of Judea incorporated the regions of Judea, Samaria, and Idumea and it was named after Herod Archelauss Tetrarchy of Judea, but the Roman province encompassed a much larger territory. H. Ben-Sasson, had been the capital of the region beginning in 6 AD. Judea province was the scene of unrest at its founding in 6 AD during the Census of Quirinius and several wars were fought in its history, the Temple was destroyed in 70 as part of the Great Jewish Revolt resulting in the institution of the Fiscus Judaicus. Disturbances followed throughout the region during the Kitos War in 117–118, between 132–135, Simon Bar Kokhba led a revolt against the Roman Empire, controlling parts of Judea but seemingly not Jerusalem, for three years. As a result, Hadrian sent Sextus Julius Severus to the region, after crushing the Bar Kokhba revolt, the Roman Emperor Hadrian applied the name Syria Palestina to the entire region, that had formerly included Judea province. The city of Aelia Capitolina was built by the emperor Hadrian on the ruins of Jerusalem, the capital of the enlarged province remained in Antiochia. In 193, the province of Syria-Coele was split from Syria Palaestina, in the 3rd century, Syrians even reached for imperial power, with the Severan dynasty. Syria was of strategic importance during the Crisis of the Third Century. Beginning in 212, Palmyras trade diminished as the Sassanids occupied the mouth of the Tigris, in 232, the Syrian Legion rebelled against the Roman Empire, but the uprising went unsuccessful. Septimius Odaenathus, a Prince of the Aramean state of Palmyra, was appointed by Valerian as the governor of the province of Syria Palaestina. After Valerian was captured by the Sassanids in 260, and died in captivity in Bishapur, Odaenathus campaigned as far as Ctesiphon for revenge, when Odaenathus was assassinated by his nephew Maconius, his wife Septimia Zenobia took power, ruling Palmyra on behalf of her son, Vabalathus. Zenobia rebelled against Roman authority with the help of Cassius Longinus and took over Bosra and lands as far to the west as Egypt, next, she took Antioch and large sections of Asia Minor to the north. In 272, the Roman Emperor Aurelian finally restored Roman control and Palmyra was besieged and sacked, Aurelian captured Zenobia, bringing her back to Rome. He paraded her in chains in the presence of the senator Marcellus Petrus Nutenus, but allowed her to retire to a villa in Tibur
Syria Palaestina
–
Roman mosaic from
Antiochia (detail) 2nd century,
Musée du Louvre
Syria Palaestina
–
Inscription honouring Julius Aurelius Zenobius, the father of
Queen Zenobia, at Palmyra.
38.
Muhammad al-Idrisi
–
Muhammed al-Idrisi was born in Ceuta, then belonging to the Almoravids. Al-Idrisi was born into the large Hammudid family of North Africa and Al-Andalus, Al-Idrisi was born in the city of Ceuta, where his great-grandfather had been forced to settle after the fall of Hammudid Málaga to the Zirids of Granada. He spent much of his life travelling through North Africa and Al-Andalus. He visited Anatolia when he was barely 16 and his travels took him to many parts of Europe including Portugal, the Pyrenees, the French Atlantic coast, Hungary, and Jórvík. Because of conflict and instability in Al-Andalus al-Idrisi joined contemporaries such as Abu al-Salt in Sicily, for Roger it was inscribed on a massive disc of solid silver, two metres in diameter. On the geographical work of al-Idrisi, S. P. Scott wrote in 1904, not only is its historical information most interesting and valuable, but its descriptions of many parts of the earth are still authoritative. For three centuries geographers copied his maps without alteration, the mechanical genius of the author was not inferior to his erudition. Al-Idrisi inspired Islamic geographers such as Ibn Battuta, Ibn Khaldun and his map also inspired Christopher Columbus and Vasco Da Gama. Al-Idrisi in his famous Tabula Rogeriana mentioned Irlandah-al-Kabirah, according to him, from the extremity of Iceland to that of Great Ireland, the sailing time was one day. Although historians note that both al-Idrisi and the Norse tend to understate distances, the location this reference is thought to have possibly pointed to. Al-Idrisi mentioned that Chinese junks carried leather, swords, iron and he mentions the glassware of the city of Hangzhou and labels Quanzhous silk as the best. As well as the maps, al-Idrisi produced a compendium of information with the title Kitab nuzhat al-mushtaq fikhtiraq al-afaq. The title has been translated as The book of pleasant journeys into faraway lands or The pleasure of him who longs to cross the horizons and it has been preserved in nine manuscripts, seven of which contain maps. The translated title of this work attracted favourable comment from the team selecting lists of names for features expected to be discovered by the New Horizons probe reconnoitring the Pluto system, the Al-Idrisi Montes is a geographical feature in that system named after him. This was one of the first Arabic books ever printed, the first translation from the original Arabic was into Latin. The Maronites Gabriel Sionita and Joannes Hesronita translated a version of the text which was published in Paris in 1619 with the rather misleading title of Geographia nubiensis. Not until the middle of the 19th century was a translation of the Arabic text published. This was a translation into French by Pierre Amédée Jaubert, more recently sections of the text have been translated for particular regions
Muhammad al-Idrisi
–
Statue of Al-Idrisi in
Ceuta
Muhammad al-Idrisi
–
The
Tabula Rogeriana, drawn by al-Idrisi for
Roger II of Sicily in 1154, one of the most advanced
ancient world maps. Modern consolidation, created from the 70 double-page spreads of the original atlas.
Muhammad al-Idrisi
–
Al-Idrisi's map of the Indian Ocean.
Muhammad al-Idrisi
–
Al-Idrisi's map of what is modern day
Azerbaijan and the
Caspian Sea.
39.
Roger II of Sicily
–
Roger II was King of Sicily, son of Roger I of Sicily and successor to his brother Simon. He began his rule as Count of Sicily in 1105, became Duke of Apulia and Calabria in 1127, by the time of his death at the age of 58, Roger had succeeded in uniting all the Norman conquests in Italy into one kingdom with a strong centralized government. By 999, Norman adventurers had arrived in southern Italy, by 1016, they were involved in the complex local politics where Lombards were fighting against the Byzantine Empire. Roger I ruled the County of Sicily at the time of the birth of his youngest son, Roger, at Mileto, Calabria, in 1095. Roger Is nephew, Roger Borsa, was the Duke of Apulia and Calabria, alongside these three major rulers were a large number of minor counts, who effectively exercised sovereign power in their own localities. These counts at least nominally owed allegiance to one of these three Norman rulers, but such allegiance was usually weak and often ignored, when Roger I died in 1101, his young son, Simon of Hauteville, became Count, with his mother Adelaide del Vasto as regent. Simon died four years later in 1105, at the age of 12, Adelaide continued as regent to her younger son Roger, who was just nine years old. Upon the death of his brother, Simon of Hauteville, in 1105, Roger inherited the County of Sicily under the regency of his mother. His mother was assisted by such notables as Christodulus, the Greek emir of Palermo, in 1109, Byzantine Emperor Alexios I Komnenos, bestowed upon him the title of protonobilissimos, in recognition of his knowledge of the Byzantine court. In the summer of 1110, Roger was visited by the Norwegian king Sigurd Jorsalfare, the story suggests that Sigurd gave Roger the name King of Sicily, twenty years before he actually obtained this title. In 1112, at the age of sixteen, Roger began his rule, being named now knight, now Count of Sicily. In 1117, his mother, who had married Baldwin I of Jerusalem, returned to Sicily, Roger seems to have felt the slight, and this might explain his later reluctance to go crusading. Roger married his first wife, Elvira, daughter of Alfonso VI of Castile, and his queen, Isabella, who may be identical to his former concubine. In 1122, William II the Duke of Apulia, who was fighting with Count Jordan of Ariano, Roger, in exchange, provided William with 600 knights and access to money for his campaign. However, the union of Sicily and Apulia was resisted by Pope Honorius II, after this coalition failed, in August 1128 Honorius invested Roger at Benevento as Duke of Apulia. The baronial resistance, backed by Naples, Bari, Salerno, in September 1129 Roger was generally recognized as duke of Apulia by Sergius VII of Naples, Robert of Capua, and the rest. He began at once to enforce order in the duchy, where ducal power had long been fading, on the death of Pope Honorius in February 1130 there were two claimants to the papal throne. Roger supported Antipope Anacletus II against Innocent II, the reward was a crown, and, on 27 September 1130, Anacletus papal bull made Roger king of Sicily
Roger II of Sicily
–
Detail of the
mosaic with Roger II receiving the crown from Christ,
Martorana,
Palermo. The mosaic carries an inscription Rogerios Rex in Greek letters.
Roger II of Sicily
–
Royal mantle of Roger II, bearing an inscription in Arabic with the
Hegira date of 528 (1133–34).
Roger II of Sicily
–
Roger II riding to war, from Liber ad honorem Augusti of
Petrus de Ebulo, 1196.
Roger II of Sicily
–
The
Tabula Rogeriana, an
ancient world map drawn by
Muhammad al-Idrisi for Roger II of Sicily in 1154. Note that the north is at the bottom, and so the map appears "upside down" compared to modern
cartographic conventions.
40.
Calabria
–
Calabria, known in antiquity as Bruttium and formerly as Italia, is a region in Southern Italy and forms the traditionally conceptualized toe of the Italian Peninsula which resembles a boot. The capital city of Calabria is Catanzaro and its most populated city, and the seat of the Regional Council of Calabria, is Reggio Calabria in the Province of Reggio Calabria. The region is bordered to the north by the Basilicata Region, to the west by the Tyrrhenian Sea, the region covers 15,080 km2 and has a population of just under 2 million. The demonym of Calabria in English is Calabrian, in ancient times Calabria was referred to as Italy. The Romans later extended the name to cover Southern Italy and then the entire peninsula, the region is a long and narrow peninsula which stretches from north to south for 248 km, with a maximum width of 110 km. Some 42% of Calabrias area, corresponding to 15,080 km2, is mountainous, 49% is hilly and it is surrounded by the Ionian and Tyrrhenian seas. It is separated from Sicily by the Strait of Messina, where the narrowest point between Capo Peloro in Sicily and Punta Pezzo in Calabria is only 3.2 km, three mountain ranges are present, Pollino, La Sila and Aspromonte. All three mountain ranges are unique with their own flora and fauna, the Pollino Mountains in the north of the region are rugged and form a natural barrier separating Calabria from the rest of Italy. Parts of the area are heavily wooded, while others are vast and these mountains are home to a rare Bosnian Pine variety, and are included in the Pollino National Park. The highest point is Botte Donato, which reaches 1,928 metres, the area boasts numerous lakes and dense coniferous forests. La Sila also has some of the tallest trees in Italy which are called the Giants of the Sila, the Sila National Park is also known to have the purest air in Europe. The Aspromonte massif forms the southernmost tip of the Italian peninsula bordered by the sea on three sides and this unique mountainous structure reaches its highest point at Montalto, at 1,995 metres, and is full of wide, man-made terraces that slope down towards the sea. In general, most of the terrain in Calabria has been agricultural for centuries. The lowest slopes are rich in vineyards and citrus fruit orchards, the Diamante citron is one of the citrus fruits. Moving upwards, olives and chestnut trees appear while in the regions there are often dense forests of oak, pine, beech. Calabrias climate is influenced by the sea and mountains, mountain areas have a typical mountainous climate with frequent snow during winter. Erratic behavior of the Tyrrhenian Sea can bring heavy rainfall on the slopes of the region, while hot air from Africa makes the east coast of Calabria dry. The mountains that run along the region also influence the climate, the east coast is much warmer and has wider temperature ranges than the west coast
Calabria
–
View of Calabria from satellite
Calabria
–
Cliff at
Tropea
Calabria
–
Pollino National Park
Calabria
–
La Sila National Park
41.
Naples
–
Naples is the capital of the Italian region Campania and the third-largest municipality in Italy, after Rome and Milan. In 2015, around 975,260 people lived within the administrative limits. The Metropolitan City of Naples had a population of 3,115,320, Naples is the 9th-most populous urban area in the European Union with a population of between 3 million and 3.7 million. About 4.4 million people live in the Naples metropolitan area, Naples is one of the oldest continuously inhabited cities in the world. Bronze Age Greek settlements were established in the Naples area in the second millennium BC, a larger colony – initially known as Parthenope, Παρθενόπη – developed on the Island of Megaride around the ninth century BC, at the end of the Greek Dark Ages. Naples remained influential after the fall of the Western Roman Empire, thereafter, in union with Sicily, it became the capital of the Two Sicilies until the unification of Italy in 1861. Naples was the most-bombed Italian city during World War II, much of the citys 20th-century periphery was constructed under Benito Mussolinis fascist government, and during reconstruction efforts after World War II. The city has experienced significant economic growth in recent decades, and unemployment levels in the city, however, Naples still suffers from political and economic corruption, and unemployment levels remain high. Naples has the fourth-largest urban economy in Italy, after Milan, Rome and it is the worlds 103rd-richest city by purchasing power, with an estimated 2011 GDP of US$83.6 billion. The port of Naples is one of the most important in Europe, numerous major Italian companies, such as MSC Cruises Italy S. p. A, are headquartered in Naples. The city also hosts NATOs Allied Joint Force Command Naples, the SRM Institution for Economic Research, Naples is a full member of the Eurocities network of European cities. The city was selected to become the headquarters of the European institution ACP/UE and was named a City of Literature by UNESCOs Creative Cities Network, the Villa Rosebery, one of the three official residences of the President of Italy, is located in the citys Posillipo district. Naples historic city centre is the largest in Europe, covering 1,700 hectares and enclosing 27 centuries of history, Naples has long been a major cultural centre with a global sphere of influence, particularly during the Renaissance and Enlightenment eras. In the immediate vicinity of Naples are numerous culturally and historically significant sites, including the Palace of Caserta, culinarily, Naples is synonymous with pizza, which originated in the city. Neapolitan music has furthermore been highly influential, credited with the invention of the romantic guitar, according to CNN, the metro stop Toledo is the most beautiful in Europe and it won also the LEAF Award 2013 as Public building of the year. Naples is the Italian city with the highest number of accredited stars from the Michelin Guide, Naples sports scene is dominated by football and Serie A club S. S. C. Napoli, two-time Italian champions and winner of European trophies, who play at the San Paolo Stadium in the south-west of the city, the Phlegraean Fields around Naples has been inhabited since the Neolithic period. The earliest Greek settlements were established in the Naples area in the second millennium BC, sailors from the Greek island of Rhodes established a small commercial port called Parthenope on the island of Megaride in the ninth century BC
Naples
–
Naples Napoli
Naples
–
Ancient map of the Bay of Naples area from Vatican Museum
Naples
–
A scene featuring the
siren Parthenope, the mythological founder of Naples.
Naples
–
The
Gothic Battle of Mons Lactarius on
Vesuvius, painted by
Alexander Zick.
42.
Couscous
–
Couscous is a North African Berber dish of small steamed balls of semolina, usually served with a stew spooned on top. Couscous is a food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya. The original name may be derived from the Berber word Seksu, meaning well rolled, well formed, numerous different names and pronunciations for couscous exist around the world. Couscous is /ˈkʊskʊs/ or /ˈkuːskuːs/ in the United Kingdom and only the latter in the United States, the origin of couscous is uncertain. It may have been invented by the Berbers, lucie Bolens affirms that Berbers were preparing couscous as early as 238 to 149 BC, describing primitive couscous pots found in tombs dating back to the reign of the Berber King Massinissa. Nevertheless, Charles Perry states that couscous originated between the end of the Zirid dynasty and the rise of the Almohadian dynasty between the eleventh and the thirteenth centuries, to this day, couscous is known as the North Africa national dish. Couscous was known to the Nasrid royalty in Granada as well, and in the 13th century a Syrian historian from Aleppo includes four references for couscous. Today, in Egypt and the Middle East, couscous is known and it is also common in Western Africa whence it has spread into Central Africa. It is the dish of the Maghreb countries. Couscous reached Turkey from Syria to in the 16th century and is eaten in most of the Turkish southern provinces, in Rome Bartolomeo Scappis culinary guide of 1570 describes a Moorish dish, succussu. One of the earliest references to couscous in France is in Brittany, but it made an earlier appearance in Provence, where the traveler Jean-Jacques Bouchard wrote of eating it in Toulon in 1630. Couscous was originally made from millet, historians have different opinions as to when wheat began to replace the use of millet. The conversion seems to have occurred sometime in the 20th century, Couscous seems to have a North African origin. Archaeological evidence dating back to the 10th century, consisting of kitchen utensils needed to prepare this dish, has found in this part of the world. Ibn Battuta statement of from it kuskusu and porridge are made This quotation contains what may be the earliest mention of couscous in Western Africa, Ibn Battuta was the greatest traveler and travel writer of his era. His Rihlah documents a lifetime of travels and employment in every Muslim society and he traveled to Western Africa in the early 1350s, his writings of that journey are an important source for modern historians studying medieval Africa. This quotation comes from the translation in Ibn Battuta in Black Africa by Said Hamdun and he buys from them what he likes, but not rice, as eating the rice is harmful to white men and the fûnî is better than it. Even today in the region of Youkounkoun of Guinea and Senegal, millet couscous was never as popular as hard wheat couscous because it took longer to cook and didn’t taste as good
Couscous
–
Couscous served with vegetables and chickpeas
Couscous
–
Brown couscous with vegetables in Tunisia
Couscous
–
A
couscoussier, a traditional steamer for couscous.
Couscous
–
Couscous with various toppings
43.
Marco Polo
–
He learned the mercantile trade from his father and uncle, Niccolò and Maffeo, who travelled through Asia and met Kublai Khan. In 1269, they returned to Venice to meet Marco for the first time, the three of them embarked on an epic journey to Asia, returning after 24 years to find Venice at war with Genoa, Marco was imprisoned and dictated his stories to a cellmate. He was released in 1299, became a merchant, married. He died in 1324 and was buried in the church of San Lorenzo in Venice, Marco Polo was not the first European to reach China, but he was the first to leave a detailed chronicle of his experience. This book inspired Christopher Columbus and many other travellers, there is a substantial literature based on Polos writings, he also influenced European cartography, leading to the introduction of the Fra Mauro map. Marco Polo was born in 1254 in Venice Republic and his exact date and place of birth are archivally unknown. Some historians mentioned that he was born on September 15 but that date is not endorsed by mainstream scholarship, Marco Polos birthplace is generally considered Venice, but also varies between Constantinople, and the island of Korčula. There is dispute as to whether the Polo family is of Venetian origin, the first recorded Polo is Venetian Domenico Polo who was mentioned in 971 regarding the prohibition of trade with the Arabs. Later other Polos were also mentioned in the service of the realm, whether they were related with the family of Marco Polo is uncertain, but this could indicate that his ancestors travelled between Venice and Dalmatia. Some of the first indications of where his family originated and were resident come from Venetian documents and manuscripts. Some scholars argued that this account could go along with the note from Il Milione that his father and uncle, Niccolò and Maffeo Polo, the non-Venetian i. e. Sanuto also mentioned a captain from Korčula, Antonio di Polo. Moule cited two early 17th century Venetian manuscripts questi ueneno de dalmatia, Polo questi uene de Dalmatia, scholars etymologically argued that his family name derives from Latin Paulus, the name of a certain bird species, or like Albert tSerstevens considered - from Eastern origin. However, the habitat of the shorebird is non-existent on Korčula, the surname Polo seems related with other widespread Dalmatian surnames. The lack of evidence makes the Korčula theory as a specific birthplace strongly disputed, in 1168, his great-uncle, Marco Polo, borrowed money and commanded a ship in Constantinople. His grandfather, Andrea Polo of the parish of San Felice, had three sons, Maffeo, yet another Marco, and the travellers father Niccolò and this genealogy, described by Ramusio, is not universally accepted as there is no additional evidence to support it. His father, Niccolò Polo, a merchant, traded with the Near East, becoming wealthy, Niccolò and his brother Maffeo set off on a trading voyage before Marcos birth. In 1260, Niccolò and Maffeo, while residing in Constantinople, then the capital of the Latin Empire, foresaw a political change, they liquidated their assets into jewels and moved away. According to The Travels of Marco Polo, they passed through much of Asia, and met with Kublai Khan and their decision to leave Constantinople proved timely
Marco Polo
–
Polo wearing a
Tatar outfit, date of print unknown
Marco Polo
–
Corte del Milion is still called after the nickname of Polo, "Il Milione"
Marco Polo
–
San Lorenzo church in the
sestiere of
Castello (
Venice), where Polo was buried. The photo shows the church as is today, after the 1592 rebuilding.
Marco Polo
–
A
miniature from Il Milione.
44.
United States
–
Forty-eight of the fifty states and the federal district are contiguous and located in North America between Canada and Mexico. The state of Alaska is in the northwest corner of North America, bordered by Canada to the east, the state of Hawaii is an archipelago in the mid-Pacific Ocean. The U. S. territories are scattered about the Pacific Ocean, the geography, climate and wildlife of the country are extremely diverse. At 3.8 million square miles and with over 324 million people, the United States is the worlds third- or fourth-largest country by area, third-largest by land area. It is one of the worlds most ethnically diverse and multicultural nations, paleo-Indians migrated from Asia to the North American mainland at least 15,000 years ago. European colonization began in the 16th century, the United States emerged from 13 British colonies along the East Coast. Numerous disputes between Great Britain and the following the Seven Years War led to the American Revolution. On July 4,1776, during the course of the American Revolutionary War, the war ended in 1783 with recognition of the independence of the United States by Great Britain, representing the first successful war of independence against a European power. The current constitution was adopted in 1788, after the Articles of Confederation, the first ten amendments, collectively named the Bill of Rights, were ratified in 1791 and designed to guarantee many fundamental civil liberties. During the second half of the 19th century, the American Civil War led to the end of slavery in the country. By the end of century, the United States extended into the Pacific Ocean. The Spanish–American War and World War I confirmed the status as a global military power. The end of the Cold War and the dissolution of the Soviet Union in 1991 left the United States as the sole superpower. The U. S. is a member of the United Nations, World Bank, International Monetary Fund, Organization of American States. The United States is a developed country, with the worlds largest economy by nominal GDP. It ranks highly in several measures of performance, including average wage, human development, per capita GDP. While the U. S. economy is considered post-industrial, characterized by the dominance of services and knowledge economy, the United States is a prominent political and cultural force internationally, and a leader in scientific research and technological innovations. In 1507, the German cartographer Martin Waldseemüller produced a map on which he named the lands of the Western Hemisphere America after the Italian explorer and cartographer Amerigo Vespucci
United States
–
Native Americans meeting with Europeans, 1764
United States
–
Flag
United States
–
The signing of the
Mayflower Compact, 1620.
United States
–
The
Declaration of Independence: the
Committee of Five presenting their draft to the
Second Continental Congress in 1776
45.
The Travels of Marco Polo
–
The book was written in Old French by romance writer Rustichello da Pisa, who worked from accounts which he had heard from Marco Polo when they were imprisoned together in Genoa. From the beginning, there has been incredulity over Polos sometimes fabulous stories, some have questioned whether Marco had actually travelled to China or was just repeating stories that he had heard from other travellers. The source of the title Il Milione is debated, One view is it comes from the Polo familys use of the name Emilione to distinguish themselves from the numerous other Venetian families bearing the name Polo. A more common view is that the name refers to medieval reception of the travelog, modern assessments of the text usually consider it to be the record of an observant rather than imaginative or analytical traveller. Marco Polo emerges as being curious and tolerant, and devoted to Kublai Khan, the book is Polos account of his travels to China, which he calls Cathay and Manji. The Polo party left Venice in 1271, the journey took 3 years after which they arrived in Cathay as it was then called and met the Grandson of Genghis Khan, Kublai Khan. They left China in late 1290 or early 1291 and were back in Venice in 1295, the tradition is that Polo dictated the book to a romance writer, Rustichello da Pisa, while in prison in Genoa between 1298–1299. Rustichello may have worked up his first Franco-Italian version from Marcos notes, the book was then named Devisement du Monde and Livres des Merveilles du Monde in French, and De Mirabilibus Mundi in Latin. The Travels is divided into four books, Book One describes the lands of the Middle East and Central Asia that Marco encountered on his way to China. Book Two describes China and the court of Kublai Khan, Book Three describes some of the coastal regions of the East, Japan, India, Sri Lanka, Southeast Asia, and the east coast of Africa. Book Four describes some of the then-recent wars among the Mongols and some of the regions of the far north, Polos writings included descriptions of cannibals and spice growers. The Travels was a popular success in an era before printing. In the mid-fifteenth century the cartographer of Murano, Fra Mauro, Marco Polos description of the Far East and its riches inspired Christopher Columbuss decision to try to reach Asia by sea, in a westward route. A heavily annotated copy of Polos book was among the belongings of Columbus, Marco Polo was accompanied on his trips by his father and uncle, though neither of them published any known works about their journeys. The book was translated into many European languages in Marco Polos own lifetime, other early important sources are R, and Z. Another Old French Polo manuscript, dating to around 1350, is held by the National Library of Sweden, a total of about 150 copies in various languages are known to exist. During copying and translating many errors were made, so there are differences between the various copies. The first English translation is the Elizabethan version by John Frampton, The most noble and famous travels of Marco Polo, the first attempt to collate manuscripts and provide a critical edition was in a volume of collected travel narratives printed at Venice in 1559
The Travels of Marco Polo
–
A page of The Travels of Marco Polo
The Travels of Marco Polo
–
The probable view of Marco Polo's own geography (drawn by H. Yule, 1871).
The Travels of Marco Polo
–
Handwritten notes by
Christopher Columbus on the Latin edition of Marco Polo's Le livre des merveilles.
The Travels of Marco Polo
–
Delle meravigliose cose del mondo, 1496
46.
Arab people
–
Arabs are an ethnic group inhabiting the Arab world. They primarily live in the Arab states in Western Asia, North Africa, the Horn of Africa, the Arabs are first mentioned in the mid-ninth century BCE as a tribal people dwelling in the central Arabian Peninsula. The Arabs appear to have been under the vassalage of the Neo-Assyrian Empire, tradition holds that Arabs descend from Ishmael, the son of Abraham. The Arabian Desert is the birthplace of Arab, there are other Arab groups as well that spread in the land and existed for millennia. Before the expansion of the Caliphate, Arab referred to any of the largely nomadic Semitic people from the northern to the central Arabian Peninsula and Syrian Desert. Presently, Arab refers to a number of people whose native regions form the Arab world due to spread of Arabs throughout the region during the early Arab conquests of the 7th and 8th centuries. The Arabs forged the Rashidun, Umayyad and the Abbasid caliphates, whose borders reached southern France in the west, China in the east, Anatolia in the north, and this was one of the largest land empires in history. The Great Arab Revolt has had as big an impact on the modern Middle East as the World War I, the war signaled the end of the Ottoman Empire. They are modern states and became significant as distinct political entities after the fall and defeat, following adoption of the Alexandria Protocol in 1944, the Arab League was founded on 22 March 1945. The Charter of the Arab League endorsed the principle of an Arab homeland whilst respecting the sovereignty of its member states. Beyond the boundaries of the League of Arab States, Arabs can also be found in the global diaspora, the ties that bind Arabs are ethnic, linguistic, cultural, historical, identical, nationalist, geographical and political. The Arabs have their own customs, language, architecture, art, literature, music, dance, media, cuisine, dress, society, sports, the total number of Arabs are an estimated 450 million. This makes them the second largest ethnic group after the Han Chinese. Arabs are a group in terms of religious affiliations and practices. In the pre-Islamic era, most Arabs followed polytheistic religions, some tribes had adopted Christianity or Judaism, and a few individuals, the hanifs, apparently observed monotheism. Today, Arabs are mainly adherents of Islam, with sizable Christian minorities, Arab Muslims primarily belong to the Sunni, Shiite, Ibadi, Alawite, Druze and Ismaili denominations. Arab Christians generally follow one of the Eastern Christian Churches, such as the Maronite, Coptic Orthodox, Greek Orthodox, Greek Catholic, or Chaldean churches. Listed among the booty captured by the army of king Shalmaneser III of Assyria in the Battle of Qarqar are 1000 camels of Gi-in-di-buu the ar-ba-a-a or Gindibu belonging to the Arab
Arab people
Arab people
–
Schoolgirls in
Gaza lining up for class, 2009
Arab people
–
Syrian immigrants in New York City, as depicted in 1895
Arab people
–
Lebanese–Mexican billionaire
Carlos Slim has been ranked by Forbes as the
second richest person in the world.
47.
Emirate of Sicily
–
The Emirate of Sicily was an Islamic state on the island of Sicily which existed from 831 to 1072. Muslims, who first invaded in 652, seized control of the island from the Byzantine Empire in a prolonged series of conflicts from 827 to 902. An Arab-Byzantine culture developed, producing a multiconfessional and multilingual state, the Emirate was conquered by Christian Norman mercenaries under Roger I of Sicily, who founded the County of Sicily in 1071. Sicilian Muslims remained citizens of the multi-ethnic County and subsequent Kingdom of Sicily, until the late 12th century, and probably as late as the 1220s, Muslims formed the majority of the islands population. Their influence remains in some elements of the Sicilian language, as well as surnames, in 535, Emperor Justinian I returned Sicily to the Roman Empire, now ruled from Constantinople exclusively. As the power of what is now known as the Byzantine Empire waned in the West, however, this first invasion was short-lived, and the Arabs left soon after. Around 700, the island of Pantelleria was captured by Arabs, instead, trading agreements were arranged with the Byzantines, and Arab merchants were allowed to trade goods at the Sicilian ports. Attacks from Muslim fleets were repeated in 703,728,729,730,731,733 and 734, the first true conquest expedition was launched in 740, in that year the Muslim prince Habib, who had participated on the 728 attack, successfully captured Syracuse. Ready to conquer the island, they were however forced to return to Tunisia by a Berber revolt. A second attack in 752 aimed only to sack the same city, in 826 Euphemius, the commander of the Byzantine fleet of Sicily, forced a nun to marry him. Emperor Michael II caught wind of the matter and ordered that General Constantine end the marriage, Euphemius rose up, killed Constantine and then occupied Syracuse, he in turn was defeated and driven out to North Africa. He offered rule of Sicily over to Ziyadat Allah the Aghlabid Emir of Tunisia in return for a place as a general and safety, an Arab army was sent. The latter agreed to conquer Sicily, promising to give it to Euphemius in exchange for a yearly tribute, the Muslim force counted 10,000 infantry,700 cavalry and 100 ships, reinforced by Euphemius ships and, after the landing at Mazara del Vallo. A first battle against the loyal Byzantine troops occurred on July 15,827, near Mazara, Asad subsequently conquered the southern shore of the island and laid siege to Syracuse. After a year of siege, and a mutiny, his troops were however able to defeat a large army sent from Palermo. But when a plague killed many of the Muslim troops, as well as Asad himself, later they returned to the offensive, but failed to conquer Castrogiovanni and retreated back to Mazara. In 830 they received a reinforcement of 30,000 Ifriqiyan and Andalusian troops. The Iberian Muslims defeated the Byzantine commander Teodotus in July–August of that year, the Ifriqiyan units sent to besiege Palermo managed to capture it after a year long siege in September 831
Emirate of Sicily
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Arab-Norman art and architecture combined Occidental features (such as the Classical pillars and friezes) with typical
Islamic decorations and
calligraphy.
Emirate of Sicily
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Flag
Emirate of Sicily
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Roger I of Sicily receiving the keys of Palermo in 1071
48.
Rome
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Rome is a special comune and the capital of Italy. Rome also serves as the capital of the Lazio region, with 2,873,598 residents in 1,285 km2, it is also the countrys largest and most populated comune and fourth-most populous city in the European Union by population within city limits. It is the center of the Metropolitan City of Rome, which has a population of 4.3 million residents, the city is located in the central-western portion of the Italian Peninsula, within Lazio, along the shores of the Tiber. Romes history spans more than 2,500 years, while Roman mythology dates the founding of Rome at only around 753 BC, the site has been inhabited for much longer, making it one of the oldest continuously occupied sites in Europe. The citys early population originated from a mix of Latins, Etruscans and it was first called The Eternal City by the Roman poet Tibullus in the 1st century BC, and the expression was also taken up by Ovid, Virgil, and Livy. Rome is also called the Caput Mundi, due to that, Rome became first one of the major centres of the Italian Renaissance, and then the birthplace of both the Baroque style and Neoclassicism. Famous artists, painters, sculptors and architects made Rome the centre of their activity, in 1871 Rome became the capital of the Kingdom of Italy, and in 1946 that of the Italian Republic. Rome has the status of a global city, Rome ranked in 2014 as the 14th-most-visited city in the world, 3rd most visited in the European Union, and the most popular tourist attraction in Italy. Its historic centre is listed by UNESCO as a World Heritage Site, monuments and museums such as the Vatican Museums and the Colosseum are among the worlds most visited tourist destinations with both locations receiving millions of tourists a year. Rome hosted the 1960 Summer Olympics and is the seat of United Nations Food, however, it is a possibility that the name Romulus was actually derived from Rome itself. As early as the 4th century, there have been alternate theories proposed on the origin of the name Roma. There is archaeological evidence of occupation of the Rome area from approximately 14,000 years ago. Evidence of stone tools, pottery and stone weapons attest to about 10,000 years of human presence, several excavations support the view that Rome grew from pastoral settlements on the Palatine Hill built above the area of the future Roman Forum. Between the end of the age and the beginning of the Iron age. However, none of them had yet an urban quality, nowadays, there is a wide consensus that the city was gradually born through the aggregation of several villages around the largest one, placed above the Palatine. All these happenings, which according to the excavations took place more or less around the mid of the 8th century BC. Despite recent excavations at the Palatine hill, the view that Rome has been indeed founded with an act of will as the legend suggests in the middle of the 8th century BC remains a fringe hypothesis. Traditional stories handed down by the ancient Romans themselves explain the earliest history of their city in terms of legend and myth
Rome
Rome
Rome
Rome
49.
Chef
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A chef is a highly trained and skilled professional cook who is proficient in all aspects of food preparation of a particular cuisine. The word chef is derived from the chef de cuisine. Chefs can receive both formal training from an institution, as well as through apprenticeship with an experienced chef, the Brigade system is a system of hierarchy found in restaurants and hotels employing extensive staff, many of which use the word chef in their titles. Underneath the chefs are the kitchen assistants, a chefs standard uniform includes a hat called a toque, necktie, double-breasted jacket, apron and shoes with steel or plastic toe-caps. The word chef is derived from the chef de cuisine. In English, the chef in the culinary profession originated in the haute cuisine of the 19th century. The culinary arts, among other aspects of the French language introduced French loan-words into the English language, various titles, detailed below, are given to those working in a professional kitchen and each can be considered a title for a type of chef. Many of the titles are based on the brigade de cuisine documented by Auguste Escoffier, other names include executive chef, chef manager, head chef, and master chef. Chef de cuisine is the traditional French term from which the English word chef is derived and this is often the case for executive chefs with multiple restaurants. Involved in checking the sensory evaluation of dishes after preparation and they are aware of each sensory property of those specific dishes. The Sous-Chef de Cuisine is the second-in-command and direct assistant of the Chef de Cuisine and this person may be responsible for scheduling the kitchen staff, or substituting when the head chef is off-duty. Also, he or she will fill in for or assist the Chef de Partie when needed and this person is accountable for the kitchens inventory, cleanliness, organization, and the continuing training of its entire staff. A sous-chefs duties can also include carrying out the head chefs directives, conducting line checks, smaller operations may not have a sous-chef, while larger operations may have more than one. The sous chef is also responsible when the Executive Chef is absent, a chef de partie, also known as a station chef or line cook, is in charge of a particular area of production. In large kitchens, each chef de partie might have several cooks or assistants, in most kitchens, however, the chef de partie is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with first cook, then second cook, kitchen-hands assist with basic food preparation tasks under the chefs direction. They carry out relatively unskilled tasks such as peeling potatoes and washing salad, stewards/ kitchen porters are involved in the scullery, washing up and general cleaning duties. In a smaller kitchen, these duties may be incorporated, a communard is in charge of preparing the meal for the staff during a shift
Chef
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A
sushi chef at work
Chef
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A French chef preparing a truffle for diners
Chef
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A chef working with a
tandoor, a cylindrical clay oven used in cooking and baking
Chef
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Chefs in training at chef school in Oxford, England
50.
Sanremo
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Sanremo or San Remo is a city on the Mediterranean coast of western Liguria in north-western Italy. Founded in Roman times, it has a population of 57,000 and it hosts numerous cultural events, such as the Sanremo Music Festival and the Milan–San Remo cycling classic. The name of the city is a contraction of SantEremo di San Romolo, which refers to Romulus of Genoa. It is often stated in modern folk stories that Sanremo is a translation of Saint Remus, in Ligurian, his name is San Rœmu. The spelling San Remo is on all ancient maps of Liguria, the ancient Republic of Genoa, Italy in the Middle Ages, the Kingdom of Sardinia, and it was used in 1924 in official documents under Mussolini. This form of the name appears still on road signs and, more rarely. It has been the most widely used form of the name in English at least since the 19th century, once the Roman settlement of Matutia or Villa Matutiana, Sanremo expanded in the Early Middle Ages when the population moved to the high grounds. The nobility built a castle and the village of La Pigna to protect the town from Saracen raids. At first subjected to the countship of Ventimiglia, the community later passed under the dominion of the Genoese bishops, in 1297 they sold it to the Doria and De Mari families. It became a town in the second half of the 15th century, after which it expanded to the Pigna hill. The almost perfectly preserved old village remains, Sanremo remained independent from Genoese Republic. In 1753, after 20 years of conflicts, it rose against Genoese hegemonical attempts. At that time the latter polity built the fortress of Santa Tecla, the fortress was used as a prison until 2002. It is now being transformed into a museum, after the French domination and the Savoy restoration in 1814, Sanremo was annexed to the Kingdom of Sardinia. From the middle of the 18th century the town grew rapidly, in due to the development of tourism, which saw the first grand hotels built. The Empress Sissi of Austria, Empress Maria Alexandrovna of Russia, the most notable of these was the British Mandate of Palestine. Sanremo is the home of International Institute of Humanitarian Law, the most notable institute in courses about refugees, sanremos Mediterranean climate and attractive seacoast setting on the Italian Riviera make it a popular tourist destination. Besides tourism, the city is active in the production of extra virgin-grade olive oil and it is one of the agricultural commodities in western Liguria and in particular within the province of Imperia
Sanremo
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Panorama of Sanremo from the harbour
Sanremo
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Sanremo postcard from the 1920s
Sanremo
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Sanremo Municipal Casino
Sanremo
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Sanremo cable car advertising, 1937
Cookbook: Pasta 
Media: Pasta
. PMID 11911770. doi:10.1098/rstb.2001.1024.
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