1.
Pi
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The number π is a mathematical constant, the ratio of a circles circumference to its diameter, commonly approximated as 3.14159. It has been represented by the Greek letter π since the mid-18th century, being an irrational number, π cannot be expressed exactly as a fraction. Still, fractions such as 22/7 and other numbers are commonly used to approximate π. The digits appear to be randomly distributed, in particular, the digit sequence of π is conjectured to satisfy a specific kind of statistical randomness, but to date no proof of this has been discovered. Also, π is a number, i. e. a number that is not the root of any non-zero polynomial having rational coefficients. This transcendence of π implies that it is impossible to solve the ancient challenge of squaring the circle with a compass, ancient civilizations required fairly accurate computed values for π for practical reasons. It was calculated to seven digits, using techniques, in Chinese mathematics. The extensive calculations involved have also used to test supercomputers. Because its definition relates to the circle, π is found in many formulae in trigonometry and geometry, especially those concerning circles, ellipses, and spheres. Because of its role as an eigenvalue, π appears in areas of mathematics. It is also found in cosmology, thermodynamics, mechanics, attempts to memorize the value of π with increasing precision have led to records of over 70,000 digits. In English, π is pronounced as pie, in mathematical use, the lowercase letter π is distinguished from its capitalized and enlarged counterpart ∏, which denotes a product of a sequence, analogous to how ∑ denotes summation. The choice of the symbol π is discussed in the section Adoption of the symbol π, π is commonly defined as the ratio of a circles circumference C to its diameter d, π = C d The ratio C/d is constant, regardless of the circles size. For example, if a circle has twice the diameter of another circle it will also have twice the circumference, preserving the ratio C/d. This definition of π implicitly makes use of geometry, although the notion of a circle can be extended to any curved geometry. Here, the circumference of a circle is the arc length around the perimeter of the circle, a quantity which can be defined independently of geometry using limits. An integral such as this was adopted as the definition of π by Karl Weierstrass, definitions of π such as these that rely on a notion of circumference, and hence implicitly on concepts of the integral calculus, are no longer common in the literature. One such definition, due to Richard Baltzer, and popularized by Edmund Landau, is the following, the cosine can be defined independently of geometry as a power series, or as the solution of a differential equation
2.
Apple pie
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An apple pie is a fruit pie, in which the principal filling ingredient is apple. It is, on occasion, served with whipped cream or ice cream on top, the pastry is generally used top-and-bottom, making it a double-crust pie, the upper crust may be a circular or a pastry lattice woven of crosswise strips. Depending on the preference, the bottom of the double-crust may be baked first to prevent the bottom from getting soggy. Exceptions are deep-dish apple pie, with a top crust only, a survey showed that one out of five Americans chose apple pie over pumpkin and pecan pie. It is also said that apple pie making was brought to America by English settlers, Apple pie can be made with all sorts of different apples. The more popular cooking apples include, Bramley, Empire, Northern Spy, Granny Smith and these different types of apples affects the final texture and the length of cooking time required will vary, therefore people disagreeon if it affects the flavour or not. Dried or preserved apples were originally substituted only at times when fruit was unavailable. Along with the people commonly use, cinnamon, salt, butter. Though most of the old recipes dont include sugar due to the price or having a better sweetener option, Apple pie is often served in the style of à la Mode. Alternatively, a piece of cheese is, at times, placed on top of or alongside a slice of the finished pie, recipes for Dutch apple pie go back to the Middle Ages. An early Dutch cookbook from 1514, Een notabel boecxken van cokeryen and it was then baked in a typical Dutch oven. Once baked, the top crust would be cut out from the middle, at this point the book recommends adding several spices to the pie, namely, cardamom, ginger, cinnamon, nutmeg, clove, mace and powdered sugar. Finally, after mixing the ingredients into the pie with cream, traditional Dutch apple pie comes in two varieties, a crumb and a lattice style pie. Both recipes are distinct in that they call for flavourings of cinnamon and lemon juice to be added and differ in texture. Dutch apple pies may include such as full-cream butter, raisins and almond paste, in addition to ingredients such as apples and sugar. The basis of Dutch apple pie is a crust on the bottom and this crust is then filled with pieces or slices of apple, usually a crisp and mildly tart variety such as Goudreinet or Elstar. Cinnamon and sugar are mixed in with the apple filling. Atop the filling, strands of dough cover the pie in a holding the filling in place
3.
Pastry
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Pastry is a dough of flour, water and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers confectionery, the word pastries suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other baked products are called pastries. The French word pâtisserie is also used in English for the same foods, common pastry dishes include pies, tarts, quiches and pasties. Pastry can also refer to the dough, from which such baked products are made. Pastry dough is rolled out thinly and used as a base for baked products, pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling, when making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the granules are adequately coated with fat. On the other hand, overmixing results in long gluten strands that toughen the pastry, Shortcrust pastry Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt and this is used mainly in tarts. It is also the pastry that is used most often in making a quiche, the process of making pastry includes mixing of the fat and flour, adding water, and rolling out the paste. A related type is the sweetened sweetcrust pastry, also known as pâte sucrée, in which sugar, Flaky pastry Flaky pastry is a simple pastry that expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry, the puff is obtained by the shard-like layers of fat, most often butter or shortening, creating layers which expand in the heat of the oven when baked. Puff pastry Puff pastry has many layers that cause it to expand or puff when baked, Puff pastry is made using flour, butter, salt, and water. The pastry rises up due to the water and fats expanding as they turn into steam upon heating, Puff pastries come out of the oven light, flaky, and tender. Choux pastry Choux pastry is a very light pastry that is filled with cream. Unlike other types of pastry, choux is in closer to a dough before being cooked which gives it the ability to be piped into various shapes such as the éclair. Its name originates from the French choux, meaning cabbage, owing to its rough cabbage-like shape after cooking, Choux begins as a mixture of milk or water and butter which are heated together until the butter melts, to which flour is added to form a dough
4.
Sweetness
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Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are universally regarded as an experience, except perhaps in excess. Fructose is sweeter than glucose and sucrose and this has made possible the production of sugar syrups with the sweetness and certain other properties of sucrose starting from starch. In addition to sugars like sucrose, many chemical compounds are sweet, including aldehydes, ketones. Some are sweet at very low concentrations, allowing their use as sugar substitutes. Such non-sugar sweeteners include saccharin and asapartame, other compounds, such as miraculin, may alter perception of sweetness itself. The chemosensory basis for detecting sweetness, which varies between individuals and species, has only begun to be understood since the late 20th century. One theoretical model of sweetness is the multipoint attachment theory, which involves multiple binding sites between a receptor and a sweet substance. Studies indicate that responsiveness to sugars and sweetness has very ancient evolutionary beginnings, newborn human infants also demonstrate preferences for high sugar concentrations and prefer solutions that are sweeter than lactose, the sugar found in breast milk. Sweetness appears to have the highest taste recognition threshold, being detectable at around 1 part in 200 of sucrose in solution, by comparison, bitterness appears to have the lowest detection threshold, at about 1 part in 2 million for quinine in solution. Even amongst leaf-eating primates, there is a tendency to prefer immature leaves, the sweet tooth thus has an ancient evolutionary heritage, and while food processing has changed consumption patterns, human physiology remains largely unchanged. A great diversity of compounds, such as aldehydes and ketones are sweet. Among common biological substances, all of the carbohydrates are sweet to at least some degree. Sucrose is the example of a sweet substance. Sucrose in solution has a sweetness perception rating of 1, for example, another sugar, fructose, is somewhat sweeter, being rated at 1.7 times the sweetness of sucrose. Some of the acids are mildly sweet, alanine, glycine. Some other amino acids are perceived as sweet and bitter. A number of plant species produce glycosides that are sweet at concentrations lower than sugar
5.
Umami
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Umami, or savory taste, is one of the five basic tastes. It has been described as brothy or meaty, people taste umami through taste receptors specific to glutamate. Glutamate is widely present in foods, such as meat broths and fermented products. Since umami has its own rather than arising out of a combination of the traditionally recognized taste receptors. A loanword from the Japanese, umami can be translated as pleasant savory taste and this neologism was coined in 1908 by Japanese chemist Kikunae Ikeda from a nominalization of umai delicious. The compound 旨味 is used for a general sense of a food as delicious. Scientists have debated whether umami was a basic taste since Kikunae Ikeda first proposed its existence in 1908, in 1985, the term umami was recognized as the scientific term to describe the taste of glutamates and nucleotides at the first Umami International Symposium in Hawaii. Umami represents the taste of the amino acid L-glutamate and 5’-ribonucleotides such as guanosine monophosphate and it can be described as a pleasant brothy or meaty taste with a long lasting, mouthwatering and coating sensation over the tongue. The sensation of umami is due to the detection of the anion of glutamate in specialized receptor cells present on the human. Some 52 peptides may be responsible for detecting umami taste and its effect is to balance taste and round out the overall flavor of a dish. Umami enhances the palatability of a variety of foods. Glutamate in acid form imparts little taste, whereas the salts of glutamic acid, known as glutamates. GMP and IMP amplify the taste intensity of glutamate, adding salt to the free acids also enhances the umami taste. Monosodium L-aspartate has an umami taste about four times less intense than MSG whereas ibotenic acid, glutamate has a long history in cooking. In the late-1800s, chef Auguste Escoffier, who opened restaurants in Paris and London, created meals that combined umami with salty, sour, sweet and he did not know the chemical source of this unique quality, however. Umami was first scientifically identified in 1908 by Kikunae Ikeda, a professor of the Tokyo Imperial University and he found that glutamate was responsible for the palatability of the broth from kombu seaweed. He noticed that the taste of kombu dashi was distinct from sweet, sour, bitter, professor Shintaro Kodama, a disciple of Ikeda, discovered in 1913 that dried bonito flakes contained another umami substance. In 1957, Akira Kuninaka realized that the ribonucleotide GMP present in shiitake mushrooms also conferred the umami taste, one of Kuninakas most important discoveries was the synergistic effect between ribonucleotides and glutamate
6.
Crust (baking)
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In baking, a crust is the outer, hard skin of bread or the shell of a pie. Generally, it is made up of at least shortening or another fat, water, flour and it may also include milk, sugar, or other ingredients that contribute to the taste or texture. An egg or milk wash can be used to decorate the outside, a crust contributes to a pastry. The ratio of ingredients and mixing method determines the texture of the crust, if the flour is not well mixed with the shortening, then water can bind to the available flour causing the gluten protein matrix to become over developed. This would result in a tough crust, as opposed to a flaky crust, depending on the type of pastry, the crust can be baked before it is filled, or in baked. In pies, two different types of crust exist, one-crust pie and two-crust pie, a two-crust pie can have either a complete upper crust, a lattice top, or any of a variety of other decorative tops
7.
Shortcrust pastry
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Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. It does not puff up during baking because it contains no leavening agent. It is possible to make shortcrust pastry with self-rising flour, however, shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. It is based on a half-fat-to-flour ratio, fat is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a flan or pie. Ideally, equal amounts of butter and lard are used to make the pastry, the butter is employed to give the pastry a rich flavor, whilst the lard ensures optimum texture. Pâte à foncer is French shortcrust pastry that includes egg, egg and butter are worked together with a small quantity of sugar and salt before the flour is drawn into the mixture and cold water added to bind it. Pâte brisée is similar to pâte à foncer, but is lighter, pâte sucrée is made with the addition of sugar, which sweetens the mix and impedes the gluten strands, creating a pastry that breaks up easily in the mouth. In both sweetcrust and shortcrust pastry, care must be taken to ensure that fat and flour are blended thoroughly before liquid is added, overworking the dough is also a hazard. Overworking elongates the gluten strands, creating a product that is tough, rather than light and crumbly or flaky
8.
Biscuit (bread)
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A biscuit in the United States and parts of Canada, and widely used in popular American English, is a small baked good with a firm browned crust and a soft interior. They are made with baking powder or baking soda as a leavening agent rather than yeast. They are similar to British scones or the bannock from the Shetland Isles, biscuits, soda breads, and cornbread, among others, are often referred to collectively as quick breads, to indicate that they do not need time to rise before baking. Although the American English and British English use the word to refer to two distinctly different modern foods, early hard biscuits, were derived from or as a storable version of bread. The word biscuit itself originates from the medieval Latin word biscoctus, the modern Italian baked goods known as biscotti most closely resemble the Medieval Latin item and cooking technique. In the Hispanic world a bizcocho refers to an array of differing baked goods depending on the country, from Spain, in the Philippines, a biskotso, derived from a word used by the Spanish conquerors, refers to a type of garlic bread. The one common feature between all varieties worldwide is that they require some form of baking, early European settlers in the United States brought with them a simple, easy style of cooking, most often based on ground wheat and warmed with gravy. The biscuit emerged as a distinct food type in the early 19th century, cooks created a cheaply produced addition for their meals that required no yeast, which was expensive and difficult to store. In eating, the advantage of the biscuit over a slice of bread was that it was harder, in 1875, Alexander P. Ashbourne patented the first biscuit cutter. It consisted of a board to roll the biscuits out on, southern chefs may have had an advantage in creating biscuits. Northern American all-purpose flours, mainly grown in Ohio, Indiana and Illinois, are made from the spring wheats. This summer growth results in wheat that has protein, which is more suited to the creation of quick breads, as well as cookies, cakes. Pre-shaped ready-to-bake biscuits can be purchased in supermarkets, in the form of small refrigerated cylindrical segments of dough encased in a cardboard can and these refrigerator biscuits were patented by Ballard and Ballard in 1931. Biscuits can be prepared for baking in several ways, the dough can be rolled out flat and cut into rounds, which expand when baked into flaky-layered cylinders. Large drop biscuits, because of their size and rough texture, are sometimes referred to as cat head biscuits. A common variation on basic biscuits is cheese biscuits, made by adding grated Cheddar or American cheese to the basic recipe, home cooks may use refrigerator biscuits for a quicker alternative to rolled or drop biscuits. Refrigerator biscuits can even be cooked over a campfire on a stick, a sweet biscuit layered or topped with fruit, juice-based syrup, and cream is called shortcake. A type of biscuit called an angel biscuit contains yeast as well, in Canada, both sweet and savory are referred to as biscuits, baking powder biscuits, or tea biscuits, although scone is also starting to be used
9.
Mashed potato
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Mashed potato or mashed potatoes, is a dish prepared by mashing boiled potatoes. Recipes started appearing in 1747 with an entry in The Art of Cookery by Hannah Glasse, dehydrated and frozen mashed potatoes are available in many supermarkets. The use of types of potato is recommended, although waxy potatoes are sometimes used for a different texture. Butter, vegetable oil, milk and/or cream are added to improve flavor and texture, and the potatoes are seasoned with salt, pepper. One French variation adds egg yolk for pommes duchesse or Duchess potatoes, piped through a tube into wavy ribbons and rosettes, brushed with butter. Pomme purée uses considerably more butter than normal mashed potato - up to two parts potato for one part butter, in low-calorie or non-dairy variations, milk, cream and butter may be replaced by soup stock or broth. Aloo Bharta, an Indian sub-continent variation, uses chopped onions, mustard, chili pepper, coriander leaves, mashed potato can be served as a side dish, and is often served with sausages in the British Isles, where they are known as bangers and mash. Mashed potato can be an ingredient of other dishes, including shepherds and cottage pie, pierogi, colcannon, dumplings, potato croquettes. In the United Kingdom, cold mashed potato is mixed with fresh eggs and this dish is thought to have originated in Cornwall and is a popular breakfast item. When instead combined with meat and other vegetables, the fried dish is known as bubble. A potato masher is a utensil which can be used to prepare the potatoes, the ultimate chip and perfect mash -- Heston Blumenthal recipes
10.
Graham cracker crust
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Graham cracker crust is a style of pie crust made from crushed graham crackers. Graham crackers are a sweet American cracker made from unbleached, whole wheat graham flour, the crust is usually flavored and stiffened with butter or vegetable oil and sometimes sugar. Graham cracker crust is a common type of crust for cheesecakes. Variations use crushed cookies or Nilla wafers as substitutes for the graham crackers, the invention of the graham cracker crust is credited to Monroe Boston Strause, who was known as the Pie King and also invented the chiffon pie
11.
Ivory
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Ivory is a hard, white material from the tusks and teeth of animals, that can be used in art or manufacturing. It consists mainly of dentine ), one of the structures of teeth. The chemical structure of the teeth and tusks of mammals is the same and it has been valued since ancient times for making a range of items, from ivory carvings to false teeth, fans, and dominoes. Elephant ivory is the most important source, but ivory from mammoth, walrus, hippopotamus, sperm whale, killer whale, narwhal, elk also have two ivory teeth, which are believed to be the remnants of tusks from their ancestors. The national and international trade in ivory of threatened species such as African and Asian elephants is illegal, the word ivory ultimately derives from the ancient Egyptian âb, âbu, through the Latin ebor- or ebur. Both the Greek and Roman civilizations practiced ivory carving to make large quantities of high value works of art, precious religious objects, Ivory was often used to form the white of the eyes of statues. There is some evidence of either whale or walrus ivory used by the ancient Irish, solinus, a Roman writer in the 3rd century claimed that the Celtic peoples in Ireland would decorate their sword-hilts with the teeth of beasts that swim in the sea. Adomnan of Iona wrote a story about St Columba giving a sword decorated with carved ivory as a gift that a penitent would bring to his master so he could redeem himself from slavery. The Syrian and North African elephant populations were reduced to extinction, the Chinese have long valued ivory for both art and utilitarian objects. Southeast Asian kingdoms included tusks of the Indian elephant in their annual tribute caravans to China, Chinese craftsmen carved ivory to make everything from images of deities to the pipe stems and end pieces of opium pipes. The Buddhist cultures of Southeast Asia, including Myanmar, Thailand, Laos and Cambodia, Ivory was prized for containers due to its ability to keep an airtight seal. It was also carved into elaborate seals utilized by officials to sign documents. In Southeast Asian countries, where Muslim Malay peoples live, such as Malaysia, Indonesia, in the Philippines, ivory was also used to craft the faces and hands of Catholic icons and images of saints prevalent in the Santero culture. Tooth and tusk ivory can be carved into a vast variety of shapes, examples of modern carved ivory objects are okimono, netsukes, jewelry, flatware handles, furniture inlays, and piano keys. Additionally, warthog tusks, and teeth from sperm whales, orcas and hippos can also be scrimshawed or superficially carved, Ivory usage in the last thirty years has moved towards mass production of souvenirs and jewelry. In Japan, the increase in wealth sparked consumption of solid ivory hanko – name seals – which before this time had made of wood. Prior to the introduction of plastics, ivory had many ornamental and practical uses and it was formerly used to make cutlery handles, billiard balls, piano keys, Scottish bagpipes, buttons and a wide range of ornamental items. Ivory can be taken from dead animals – however, most ivory came from elephants that were killed for their tusks, for example, in 1930 to acquire 40 tons of ivory required the killing of approximately 700 elephants
12.
The Children's Museum of Indianapolis
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The Childrens Museum of Indianapolis is the worlds largest childrens museum. It is located at 3000 North Meridian Street, Indianapolis, Indiana, United States, the museum is accredited by the American Alliance of Museums. It is 472,900 square feet with five floors of exhibit halls and its collection of over 120,000 artifacts and exhibit items is divided into three domains, the American Collection, the Cultural World Collection, and the Natural World Collection. Among the exhibits are a simulated Cretaceous dinosaur habitat, a carousel, the museums focus is family learning, most exhibits are designed to be interactive, allowing children and families to actively participate. Founded in 1925 by Mary Stewart Carey with the help of Indianapolis civic leaders and organizations, the current site became home for the museum in 1946, the current building was constructed in 1976, and has had four major expansions since then. The museum hosts thousands of activities annually, including plays at the Lilly Theater, classes and workshops for children, traveling exhibits. With a 2008 budget of $28.7 million, it has 400 employees and 1,500 volunteers and its financial stability is ensured by a large endowment that was first established in the 1960s and is governed by a board of trustees. The Childrens Museum of Indianapolis was founded in 1925 by Mary Stewart Carey and she was inspired to create the museum after a 1924 visit to the Brooklyn Childrens Museum. Carey began a campaign to start a Childrens Museum in Indianapolis and enlisted the aid of local civic leaders. With their support, the museum opened in a complex that belonged to Propylaeums. A board of trustees was established to manage the museum and Carey was elected its first president, the early exhibits were created and donated by school children. Carey sought a facility and after two moves, she finally located the museum in her own mansion on Meridian Street in 1926. The same year the first curator, Arthur Carr was hired, Carr arranged Careys specimens into exhibits and managed the museum. The first permanent exhibits were marine, Japanese, pioneer, archeology, by the 1940s, a larger staff was hired and Carr became director after Careys 1938 death. The museum began offering guided tours to children, organized traveling exhibits that were moved around to area schools. Early members were given a Seahorse pin to identify them as Youth members, in 1942, Carr retired from the museum and Grace Golden became the new director. Golden sought to expand the museum and successfully solicited grants from the Indianapolis Foundation, the Lilly Endowment. She also secured several important corporate sponsorships, the new revenue allowed the museum to purchase its own building, a former mansion on North Meridian Street
13.
Sea
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A sea is a large body of salt water that is surrounded in whole or in part by land. More broadly, the sea is the system of Earths salty. The sea moderates Earths climate and has important roles in the cycle, carbon cycle. Although the sea has been traveled and explored since prehistory, the scientific study of the sea—oceanography—dates broadly to the British Challenger expedition of the 1870s. Owing to the present state of continental drift, the Northern Hemisphere is now equally divided between land and sea but the South is overwhelmingly oceanic. Salinity in the ocean is generally in a narrow band around 3. 5% by mass, although this can vary in more landlocked waters, near the mouths of large rivers. About 85% of the solids in the sea are sodium chloride. Deep-sea currents are produced by differences in salinity and temperature, surface currents are formed by the friction of waves produced by the wind and by tides, the changes in local sea level produced by the gravity of the Moon and Sun. The direction of all of these is governed by surface and submarine land masses, former changes in sea levels have left continental shelves, shallow areas in the sea close to land. The most diverse areas surround great tropical coral reefs, whaling in the deep sea was once common but whales dwindling numbers prompted international conservation efforts and finally a moratorium on most commercial hunting. Life may have started there and aquatic microbial mats are generally credited with the oxygenation of Earths atmosphere, the sea is an essential aspect of human trade, travel, mineral extraction, and power generation. It is the scene of activities including swimming, diving, surfing. However, population growth, industrialization, and intensive farming have all contributed to marine pollution. Atmospheric carbon dioxide is being absorbed in increasing amounts, lowering its pH in a known as ocean acidification. The shared nature of the sea has made overfishing an increasing problem, both senses of sea date to Old English, the larger sense has required a definite article since Early Middle English. Seas are generally larger than lakes and contain salt water, while the defining elements of size and being bounded are generally used, there is no formally accepted technical definition of sea among oceanographers. In international law, the United Nations Convention on the Law of the Sea states that all the ocean is the sea. Earth is the known planet with seas of liquid water on its surface, although Mars possesses ice caps
14.
Butcher
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A butcher is a person who may slaughter animals, dress their flesh, sell their meat or do any combination of these three tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments, a butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughter house, or may be self-employed. An ancient trade, whose duties may date back to the domestication of livestock, today, many jurisdictions offer trade certifications for butchers. Some areas expect a three-year apprenticeship followed by the option of becoming a master butcher, butchery is a traditional line of work. In the industrialized world, slaughterhouses use butchers to slaughter the animals, the steps include stunning, exsanguination, skinning or scalding and dehairing, evisceration and splitting. Secondary butchery involves boning and trimming primal cuts in preparation for sale, historically, primary and secondary butchery were performed in the same establishment, but the advent of methods of preservation and low cost transportation has largely separated them. In parts of the world, it is common for butchers to perform many or all of the butchers duties, where refrigeration is less common, these skills are required to sell the meat of slaughtered animals. Some butchers sell their goods in specialized stores, commonly termed a butcher shop, butchers at a butcher shop may perform primary butchery, but will typically perform secondary butchery to prepare fresh cuts of meat for sale. These shops may also sell related products, such as food supplies, baked goods. Butcher shops can have a variety of animal types, meat cuts. Additionally, butcher shops may focus on a culture, or nationality. Some butcher shops, termed meat delis, may include a delicatessen. In the United States and Canada, butcher shops are becoming common because of the increasing popularity of supermarkets. A primal cut is a piece of meat initially separated from the carcass during butchering, different countries and cultures make these cuts in different ways, and primal cuts also differ between type of carcass. The British, American and French primal cuts all differ in some respects, a notable example is fatback, which in Europe is an important primal cut of pork, but in North America is regarded as trimmings to be used in sausage or rendered into lard. The primal cuts may be complete or cut further. See also Butcher In various periods and cultures, the butcher has been applied to people who act cruelly to other human beings or slaughter them
15.
Cook (profession)
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A cook is a person who prepares food for consumption. A cook is sometimes referred to as a chef, although in the professional kitchen, the terms are not interchangeable. The term cook within a restaurant kitchen usually refers to a person with little to no influence on a menu and little to no command over others within the kitchen. These are usually all members of a restaurant kitchen that are underneath the sous chef in the brigade de cuisine. Other establishments may have a relatively constant menu, often only having people that can prepare food quickly and consistently, the kitchens in these particular restaurants would thus be entirely run by cooks intimately acquainted with the menu. This example would not include the short order cook, however, since they are capable, when used as a residential staff, the word cook may refer to the head of the kitchen in a great house or to a cook-housekeeper, responsible for cleaning as well. Professional cooks were used in Sardinia during the Nuragic Age, as proved by the sculptures of the Bronze Age. The first Olympic champion listed in the records was a cook, Coroebus of Elis, who won the sprint race in 776 BC. Lawrence of Rome, traditionally a patron saint of cooks and roasters, is reported to have said as he was being burned at the stake in the third century, if you want me well done, its time to turn me over. Chef Chief cook Cook Domestic worker Cooking List of cooking techniques Personal chef
16.
Horse
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The horse is one of two extant subspecies of Equus ferus. It is an ungulate mammal belonging to the taxonomic family Equidae. The horse has evolved over the past 45 to 55 million years from a small multi-toed creature, Eohippus, into the large, humans began to domesticate horses around 4000 BC, and their domestication is believed to have been widespread by 3000 BC. Horses in the subspecies caballus are domesticated, although some domesticated populations live in the wild as feral horses. There is an extensive, specialized vocabulary used to describe equine-related concepts, covering everything from anatomy to life stages, size, colors, markings, breeds, locomotion, and behavior. Horses anatomy enables them to use of speed to escape predators and they have a well-developed sense of balance. Related to this need to flee from predators in the wild is an unusual trait, female horses, called mares, carry their young for approximately 11 months, and a young horse, called a foal, can stand and run shortly following birth. Most domesticated horses begin training under saddle or in harness between the ages of two and four and they reach full adult development by age five, and have an average lifespan of between 25 and 30 years. There are more than 300 breeds of horse in the world today, horses were historically used in warfare, from which a wide variety of riding and driving techniques developed, using many different styles of equipment and methods of control. Many products are derived from horses, including meat, milk, hide, hair, bone, humans provide domesticated horses with food, water and shelter, as well as attention from specialists such as veterinarians and farriers. Specific terms and specialized language are used to describe equine anatomy, different life stages, colors, depending on breed, management and environment, the modern domestic horse has a life expectancy of 25 to 30 years. Uncommonly, a few animals live into their 40s and, occasionally, the oldest verifiable record was Old Billy, a 19th-century horse that lived to the age of 62. In modern times, Sugar Puff, who had listed in Guinness World Records as the worlds oldest living pony. The exception is in endurance riding, where the age to compete is based on the animals actual calendar age. The following terminology is used to describe horses of various ages, Colt, a common terminology error is to call any young horse a colt, when the term actually only refers to young male horses. Filly, A female horse under the age of four, foal, A horse of either sex less than one year old. A nursing foal is sometimes called a suckling and a foal that has been weaned is called a weanling, most domesticated foals are weaned at five to seven months of age, although foals can be weaned at four months with no adverse physical effects. Gelding, A castrated male horse of any age, mare, A female horse four years old and older
17.
Army
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An army or ground force is a fighting force that fights primarily on land. In the broadest sense, it is the military branch. It may also include other branches of the such as the air force via means of aviation corps. Within a national force, the word army may also mean a field army. They differ from army reserves who are activated only during such times as war or natural disasters, in several countries, the army is officially called the Land Army to differentiate it from an air force called the Air Army, notably France. In such countries, the army on its own retains its connotation of a land force in common usage. By convention, irregular military is understood in contrast to regular armies which grew slowly from personal bodyguards or elite militia, regular in this case refers to standardized doctrines, uniforms, organizations, etc. Regular military can also refer to full-time status, versus reserve or part-time personnel, other distinctions may separate statutory forces, from de facto non-statutory forces such as some guerrilla and revolutionary armies. Armies may also be expeditionary or fencible, india has had some of the earliest armies in the world. During the Indus Valley Civilization however, there was just a small force as they didnt fear invasion at the time. After the Aryan invasion, kingdoms and city-states started forming armies to protect their cities, one of the first known recorded battles, the Battle of the Ten Kings, happened when a Hindu king defeated an alliance of ten kings. During the Iron Age, the Maurya and Nanda Empires had large armies, in the Gupta age, large armies of longbowmen were recruited to fight off invading horse archer armies. Elephants, pikemen and cavalry were other featured troops, in Rajput times, the main piece of equipment was iron or chain-mail armour, a round shield, either a curved blade or a straight-sword, a chakra disc and a katar dagger. China has existed as a culture for thousands of years, the states of China raised armies for at least 1000 years before the Spring and Autumn Annals. By the Warring States period, the crossbow had been perfected enough to become a military secret, thus any political power of a state rested on the armies and their organization. China underwent political consolidation of the states of Han, Wei, Chu, Yan, Zhao and Qi, until by 221 BCE, Qin Shi Huang, sun Tzus The Art of War remains one of Chinas Seven Military Classics, even though it is two thousand years old. Since no political figure could exist without an army, measures were taken to only the most capable leaders could control the armies. Civil bureaucracies arose to control the power of the states
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Foraging
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Foraging is searching for wild food resources. It affects an animals fitness because it plays an important role in an ability to survive. Foraging theory is a branch of ecology that studies the foraging behavior of animals in response to the environment where the animal lives. Behavioral ecologists use economic models to understand foraging, many of these models are a type of optimality model, thus foraging theory is discussed in terms of optimizing a payoff from a foraging decision. The payoff for many of these models is the amount of energy an animal receives per unit time, more specifically, foraging theory predicts that the decisions that maximize energy per unit time and thus deliver the highest payoff will be selected for and persist. Behavioral ecologists first tackled this topic in the 1960s and 1970s and their goal was to quantify and formalize a set of models to test their null hypothesis that animals forage randomly. Learning is defined as a change or modification of a behavior based on a previous experience. Since an animals environment is changing, the ability to adjust foraging behavior is essential for maximization of fitness. Studies in social insects have shown there is a significant correlation between learning and foraging performance. In nonhuman primates, young individuals learn foraging behavior from their peers and elders by watching other group members forage, observing and learning from other members of the group ensure that the younger members of the group learn what is safe to eat and become proficient foragers. One measure of learning is foraging innovation—an animal consuming new food, foraging innovation is considered learning because it involves behavioral plasticity on the animals part. The animal recognizes the need to come up with a new foraging strategy, forebrain size has been associated with learning behavior. Animals with larger sizes are expected to learn better. A higher ability to innovate has been linked to larger sizes in North American. In this study, bird orders that contained individuals with larger forebrain sizes displayed a higher amount of foraging innovation, examples of innovations recorded in birds include following tractors and eating frogs or other insects killed by it and using swaying trees to catch their prey. Another measure of learning is learning, which refers to an individuals ability to associate the time of an event with the place of that event. This type of learning has been documented in the behaviors of individuals of the stingless bee species Trigona fulviventris. Foraging behavior can also be influenced by genetics, honey bee foraging activity occurs both inside and outside the hive for either pollen or nectar
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Baking
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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
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Flour
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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
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Egypt
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Egypt, officially the Arab Republic of Egypt, is a transcontinental country spanning the northeast corner of Africa and southwest corner of Asia by a land bridge formed by the Sinai Peninsula. Egypt is a Mediterranean country bordered by the Gaza Strip and Israel to the northeast, the Gulf of Aqaba to the east, the Red Sea to the east and south, Sudan to the south, and Libya to the west. Across the Gulf of Aqaba lies Jordan, and across from the Sinai Peninsula lies Saudi Arabia, although Jordan and it is the worlds only contiguous Afrasian nation. Egypt has among the longest histories of any country, emerging as one of the worlds first nation states in the tenth millennium BC. Considered a cradle of civilisation, Ancient Egypt experienced some of the earliest developments of writing, agriculture, urbanisation, organised religion and central government. One of the earliest centres of Christianity, Egypt was Islamised in the century and remains a predominantly Muslim country. With over 92 million inhabitants, Egypt is the most populous country in North Africa and the Arab world, the third-most populous in Africa, and the fifteenth-most populous in the world. The great majority of its people live near the banks of the Nile River, an area of about 40,000 square kilometres, the large regions of the Sahara desert, which constitute most of Egypts territory, are sparsely inhabited. About half of Egypts residents live in areas, with most spread across the densely populated centres of greater Cairo, Alexandria. Modern Egypt is considered to be a regional and middle power, with significant cultural, political, and military influence in North Africa, the Middle East and the Muslim world. Egypts economy is one of the largest and most diversified in the Middle East, Egypt is a member of the United Nations, Non-Aligned Movement, Arab League, African Union, and Organisation of Islamic Cooperation. Miṣr is the Classical Quranic Arabic and modern name of Egypt. The name is of Semitic origin, directly cognate with other Semitic words for Egypt such as the Hebrew מִצְרַיִם, the oldest attestation of this name for Egypt is the Akkadian
22.
Bread
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Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, proportions of types of flour and other ingredients vary widely, as do modes of preparation. As a result, types, shapes, sizes, and textures of breads differ around the world, Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Some bread is cooked before it can leaven, including for traditional or religious reasons, non-cereal ingredients such as fruits, nuts and fats may be included. Commercial bread commonly contains additives to improve flavor, texture, color, shelf life, Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other preparations, such as sandwiches. It forms the main component of bread pudding, as well as of stuffings designed to fill cavities or retain juices that otherwise might drip out. Bread has a social and emotional significance beyond its importance as nourishment and it plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions, in prayer and in the etymology of words, the Old English word for bread was hlaf, which appears to be the oldest Teutonic name. Old High German hleib and modern German Laib derive from this Proto-Germanic word, Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as cattails and ferns, was spread on a rock, placed over a fire. Around 10,000 BC, with the dawn of the Neolithic age, yeast spores are ubiquitous, including on the surface of cereal grains, so any dough left to rest leavens naturally. There were multiple sources of leavening available for early bread, airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer to produce a kind of bread than other peoples. Parts of the ancient world that drank wine instead of used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine. The most common source of leavening was to retain a piece of dough from the day to use as a form of sourdough starter. In 1961 the Chorleywood bread process was developed, which used the intense mechanical working of dough to dramatically reduce the fermentation period, the process, whose high-energy mixing allows for the use of lower protein grain, is now widely used around the world in large factories
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Loaf
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A loaf is a shape, usually rounded or oblong, mass of food. It may refer to an article of bread. Technically, any unit of bread is called a loaf, no matter what its shape, and the loaf can therefore vary in the ratio of length to width, and in its roundness. Doughs with a thicker viscosity can be hand-molded into the desired loaf shape, the shape of doughs with a thinner viscosity can be maintained with a bread pan whose sides are higher than the uncooked dough. The same principle applies to products such as meatloaf and cakes that are cooked so as to retain their shape during the cooking process. Many kinds of mass-produced bread are distinctly squared, with well-defined corners on the bottom of the loaf, loaves of rectangular shape can be made more or less identical, and can be packed and shipped efficiently. Cottage loaf, an English double-decker loaf of bread, malt loaf, a sweet dark bread, sometimes with fruit. Nutraloaf, a type of food served in some US prisons, sugarloaf, a solid form that refined sugar has been sold in. Sandwich loaf, a layer-cake like party food, made from a loaf of bread with savory fillings
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Millet
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Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Millets are important crops in the tropics of Asia and Africa. The crop is favored due to its productivity and short growing season under dry, millets are indigenous to many parts of the world. The most widely grown millet is pearl millet, which is an important crop in India, Finger millet, proso millet, and foxtail millet are also important crop species. Millets have been important food staples in human history, particularly in Asia and they have been in cultivation in East Asia for the last 10,000 years. Consumption of the minor millets has been practiced since the beginning of the ancient civilizations of the world, generally, the millets are small-grained, annual, warm-weather cereals belonging to grass family. They are highly tolerant of extreme conditions such as drought and are nutritious compared to the major cereals such as rice. They contain low phytic acid and are rich in fiber, iron, calcium. Moreover, these millets release sugar slowly in the blood and also diminish the glucose absorption, major millets are the most widely cultivated species. Eragrostideae tribe, Eleusine coracana, Finger millet - the fourth-most cultivated millet, paniceae tribe, Panicum miliaceum, Proso millet - the third-most cultivated millet. Pennisetum glaucum, Pearl millet - the most cultivated millet, setaria italica, Foxtail millet - the second-most cultivated millet. Jobs tears - of minor importance as a crop, eragrostideae tribe, Eragrostis tef, Teff - often not considered to be a millet. White fonio, Black fonio, Raishan, Polish millet - of minor importance as a crop, Japanese barnyard millet, Indian barnyard millet, Burgu millet, Common barnyard grass. Collectively, the members of this genus are called barnyard grasses or barnyard millets, other common names to identify these seeds include Jhangora, Samo seeds or Morio / Mario / Moraiaya seeds. Panicum sumatrense, Little millet Paspalum scrobiculatum, Kodo millet Urochloa ramosa, guinea millet Foxtail Millet is known to have been the first domesticated millet. Chinese legends attribute the domestication of millet to Shennong, the legendary Emperor of China, millets also formed important parts of the prehistoric diet in Indian, Chinese Neolithic and Korean Mumun societies. Broomcorn and foxtail millet were important crops beginning in the Early Neolithic of China, for example, some of the earliest evidence of millet cultivation in China was found at Cishan. Evidence at Cishan for foxtail millet dates back to around 6500 BC, a 4, 000-year-old well-preserved bowl containing well-preserved noodles made from foxtail millet and broomcorn millet was found at the Lajia archaeological site in China
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Ancient Rome
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In its many centuries of existence, the Roman state evolved from a monarchy to a classical republic and then to an increasingly autocratic empire. Through conquest and assimilation, it came to dominate the Mediterranean region and then Western Europe, Asia Minor, North Africa and it is often grouped into classical antiquity together with ancient Greece, and their similar cultures and societies are known as the Greco-Roman world. Ancient Roman civilisation has contributed to modern government, law, politics, engineering, art, literature, architecture, technology, warfare, religion, language and society. Rome professionalised and expanded its military and created a system of government called res publica, the inspiration for modern republics such as the United States and France. By the end of the Republic, Rome had conquered the lands around the Mediterranean and beyond, its domain extended from the Atlantic to Arabia, the Roman Empire emerged with the end of the Republic and the dictatorship of Augustus Caesar. 721 years of Roman-Persian Wars started in 92 BC with their first war against Parthia and it would become the longest conflict in human history, and have major lasting effects and consequences for both empires. Under Trajan, the Empire reached its territorial peak, Republican mores and traditions started to decline during the imperial period, with civil wars becoming a prelude common to the rise of a new emperor. Splinter states, such as the Palmyrene Empire, would divide the Empire during the crisis of the 3rd century. Plagued by internal instability and attacked by various migrating peoples, the part of the empire broke up into independent kingdoms in the 5th century. This splintering is a landmark historians use to divide the ancient period of history from the pre-medieval Dark Ages of Europe. King Numitor was deposed from his throne by his brother, Amulius, while Numitors daughter, Rhea Silvia, because Rhea Silvia was raped and impregnated by Mars, the Roman god of war, the twins were considered half-divine. The new king, Amulius, feared Romulus and Remus would take back the throne, a she-wolf saved and raised them, and when they were old enough, they returned the throne of Alba Longa to Numitor. Romulus became the source of the citys name, in order to attract people to the city, Rome became a sanctuary for the indigent, exiled, and unwanted. This caused a problem for Rome, which had a large workforce but was bereft of women, Romulus traveled to the neighboring towns and tribes and attempted to secure marriage rights, but as Rome was so full of undesirables they all refused. Legend says that the Latins invited the Sabines to a festival and stole their unmarried maidens, leading to the integration of the Latins, after a long time in rough seas, they landed at the banks of the Tiber River. Not long after they landed, the men wanted to take to the sea again, one woman, named Roma, suggested that the women burn the ships out at sea to prevent them from leaving. At first, the men were angry with Roma, but they realized that they were in the ideal place to settle. They named the settlement after the woman who torched their ships, the Roman poet Virgil recounted this legend in his classical epic poem the Aeneid
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Biscuit
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Biscuit is a term used for a diverse variety of baked, commonly flour-based food products. The term is applied to two products in North America and the Commonwealth of Nations and Europe. The North American biscuit is typically a soft, leavened quick bread and this article covers the other type of biscuit, which is typically hard, flat and unleavened. In Commonwealth English and Hiberno-English, a biscuit is a baked product that would be called either a cookie or a cracker in the United States. Biscuits in the United Kingdom, the Isle of Man and Ireland are hard and may be savoury or sweet, such as biscuits, digestives, hobnobs, ginger nuts, rich tea, bourbons. In the Commonwealth Nations and Ireland, the term typically refers to only one type of biscuit, however. In the United States and some parts of English Canada, a biscuit is a bread, somewhat similar to a scone. Leavening is achieved through the use of baking powder or when using buttermilk baking soda, biscuits are usually referred to as either baking powder biscuits or buttermilk biscuits if buttermilk is used rather than milk as a liquid. A Southern regional variation using the term beaten biscuit is closer to hardtack than soft dough biscuits, the Old French word bescuit is derived from the Latin words bis and coquere, coctus, and, hence, means twice-cooked. This is because biscuits were originally cooked in a process, first baked. This term was adapted into English in the 14th century during the Middle Ages, in the Middle English word bisquite, to represent a hard. The Dutch language from around 1703 had adopted the word koekje to have a meaning for a similar hard. When continental Europeans began to emigrate to colonial North America, the two words and their same but different meanings began to clash, the words cookie or cracker became the words of choice to mean a hard, baked product. Further confusion has been added by the adoption of the word biscuit for a small leavened bread popular in the United States, according to the American English dictionary Merriam-Webster, a cookie is a small flat or slightly raised cake. In modern Italian usage, the term biscotto is used to refer to any type of hard twice-baked biscuit, and not only to the cantuccini as in the past. The need for nutritious, easy-to-store, easy-to-carry, and long-lasting foods on long journeys, however, this took up additional space on what were either horse-powered treks or small ships, reducing the time of travel before additional food was required. This resulted in early armies adopting the style of hunter-foraging, the introduction of the baking of processed cereals including the creation of flour provided a more reliable source of food. Egyptian sailors carried a flat, brittle loaf of bread called dhourra cake while the Romans had a biscuit called buccellum
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Neolithic
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It ended when metal tools became widespread. The Neolithic is a progression of behavioral and cultural characteristics and changes, including the use of wild and domestic crops, the beginning of the Neolithic culture is considered to be in the Levant about 10, 200–8800 BC. It developed directly from the Epipaleolithic Natufian culture in the region, whose people pioneered the use of wild cereals, which then evolved into true farming. The Natufian period was between 12,000 and 10,200 BC, and the so-called proto-Neolithic is now included in the Pre-Pottery Neolithic between 10,200 and 8800 BC. By 10, 200–8800 BC, farming communities arose in the Levant and spread to Asia Minor, North Africa, Mesopotamia is the site of the earliest developments of the Neolithic Revolution from around 10,000 BC. Early Neolithic farming was limited to a range of plants, both wild and domesticated, which included einkorn wheat, millet and spelt, and the keeping of dogs, sheep. By about 6900–6400 BC, it included domesticated cattle and pigs, the establishment of permanently or seasonally inhabited settlements, not all of these cultural elements characteristic of the Neolithic appeared everywhere in the same order, the earliest farming societies in the Near East did not use pottery. Early Japanese societies and other East Asian cultures used pottery before developing agriculture, unlike the Paleolithic, when more than one human species existed, only one human species reached the Neolithic. The term Neolithic derives from the Greek νέος néos, new and λίθος líthos, stone, the term was invented by Sir John Lubbock in 1865 as a refinement of the three-age system. In the Middle East, cultures identified as Neolithic began appearing in the 10th millennium BC, early development occurred in the Levant and from there spread eastwards and westwards. Neolithic cultures are attested in southeastern Anatolia and northern Mesopotamia by around 8000 BC. The total excavated area is more than 1,200 square yards, the Neolithic 1 period began roughly 10,000 years ago in the Levant. A temple area in southeastern Turkey at Göbekli Tepe dated around 9500 BC may be regarded as the beginning of the period. This site was developed by nomadic tribes, evidenced by the lack of permanent housing in the vicinity. At least seven stone circles, covering 25 acres, contain limestone pillars carved with animals, insects, Stone tools were used by perhaps as many as hundreds of people to create the pillars, which might have supported roofs. Other early PPNA sites dating to around 9500–9000 BC have been found in Jericho, Israel, Gilgal in the Jordan Valley, the start of Neolithic 1 overlaps the Tahunian and Heavy Neolithic periods to some degree. The major advance of Neolithic 1 was true farming, in the proto-Neolithic Natufian cultures, wild cereals were harvested, and perhaps early seed selection and re-seeding occurred. The grain was ground into flour, emmer wheat was domesticated, and animals were herded and domesticated
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Pottery
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Pottery is the craft of making ceramic material into pots or potterywares using mud. Major types of potterywares include earthenware, stoneware and porcelain, the place where such wares are made by a potter is also called a pottery. Early Neolithic pottery have found in places such as Jomon Japan. A clay body can be decorated before or after firing, however, prior to shaping processes. Kneading helps to ensure an even moisture content throughout the body, air trapped within the clay body needs to be removed. This is called de-airing and can be accomplished either by a called a vacuum pug or manually by wedging. Wedging can also produce an even moisture content. Once a clay body has been kneaded and de-aired or wedged, after shaping, it is dried and then fired. Clay ware takes on varying physical characteristics during the making of pottery, at sufficient moisture content, bodies at this stage are in their most plastic form. Leather-hard refers to a body that has been dried partially. At this stage the clay object has approximately 15% moisture content, clay bodies at this stage are very firm and only slightly pliable. Trimming and handle attachment often occurs at the leather-hard state, bone-dry refers to clay bodies when they reach a moisture content at or near 0%. It is now ready to be bisque fired, bisque refers to the clay after the object is shaped to the desired form and fired in the kiln for the first time, known as bisque fired or biscuit fired. This firing changes the body in several ways. Mineral components of the body will undergo chemical changes that will change the colour of the clay. Glaze fired is the stage of some pottery making. A glaze may be applied to the form and the object can be decorated in several ways. After this the object is glazed fired, which causes the material to melt
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Weaving
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Weaving is a method of textile production in which two distinct sets of yarns or threads are interlaced at right angles to form a fabric or cloth. Other methods are knitting, felting, and braiding or plaiting, the longitudinal threads are called the warp and the lateral threads are the weft or filling. The method in which these threads are inter woven affects the characteristics of the cloth, cloth is usually woven on a loom, a device that holds the warp threads in place while filling threads are woven through them. A fabric band which meets this definition of cloth can also be using other methods, including tablet weaving, back-strap. The way the warp and filling threads interlace with each other is called the weave, the majority of woven products are created with one of three basic weaves, plain weave, satin weave, or twill. Woven cloth can be plain, or can be woven in decorative or artistic design, in general, weaving involves using a loom to interlace two sets of threads at right angles to each other, the warp which runs longitudinally and the weft that crosses it. One warp thread is called an end and one weft thread is called a pick, the warp threads are held taut and in parallel to each other, typically in a loom. There are many types of looms, Weaving can be summarized as a repetition of these three actions, also called the primary motion of the loom. Beating-up or battening, where the weft is pushed up against the fell of the cloth by the reed. The warp is divided into two overlapping groups, or lines that run in two planes, one another, so the shuttle can be passed between them in a straight motion. Then, the group is lowered by the loom mechanism. Repeating these actions form a fabric mesh but without beating-up, the distance between the adjacent wefts would be irregular and far too large. The warp-beam is a wooden or metal cylinder on the back of the loom on which the warp is delivered, the threads of the warp extend in parallel order from the warp-beam to the front of the loom where they are attached to the cloth-roll. Each thread or group of threads of the passes through an opening in a heddle. The warp threads are separated by the heddles into two or more groups, each controlled and automatically drawn up and down by the motion of the heddles, where a complex design is required, the healds are raised by harness cords attached to a Jacquard machine. Every time the harness moves up or down, an opening is made between the threads of warp, through which the pick is inserted, traditionally the weft thread is inserted by a shuttle. On a conventional loom, the thread is carried on a pirn. A handloom weaver could propel the shuttle by throwing it from side to side with the aid of a picking stick, the picking΅ on a power loom is done by rapidly hitting the shuttle from each side using an overpick or underpick mechanism controlled by cams 80-250 times a minute
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Galette
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Of the cake type of galette, one notable variety is the galette des Rois eaten on the day of Epiphany. In French Canada the term galette is usually applied to pastries best described as large cookies and this type of galette is a large, thin pancake mostly associated with the region of Brittany, where it replaced at times bread as basic food, but it is eaten countrywide. Buckwheat was introduced as a crop suitable to impoverished soils and buckwheat pancakes were known in other regions where this crop was cultivated and it is frequently garnished with egg, meat, fish, cheese, cut vegetables, apple slices, berries, or similar ingredients. One of the most popular varieties is a covered with grated Emmental cheese, a slice of ham. In France this is known as a galette complète, another variety is a hot sausage wrapped in a galette and eaten like a hot dog. Bing Crepe maker Kouign amann List of pancakes List of sausage dishes The dictionary definition of galette at Wiktionary
31.
Oat
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The oat, sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name. While oats are suitable for consumption as oatmeal and rolled oats. The wild ancestor of Avena sativa and the related minor crop. Genetic evidence shows the forms of A. sterilis grew in the Fertile Crescent of the Near East. Domesticated oats appear relatively late, and far from the Near East, oats, like rye, are usually considered a secondary crop, i. e. derived from a weed of the primary cereal domesticates wheat and barley. As these cereals spread westwards into cooler, wetter areas, this may have favored the oat weed component, oats are best grown in temperate regions. Oats are a plant, and can be planted either in autumn or in the spring. Oats have numerous uses in foods, most commonly, they are rolled or crushed into oatmeal, oatmeal is chiefly eaten as porridge, but may also be used in a variety of baked goods, such as oatcakes, oatmeal cookies and oat bread. Oats are also an ingredient in many cold cereals, in particular muesli, historical attitudes towards oats have varied. Oat bread was first manufactured in Britain, where the first oat bread factory was established in 1899, in Scotland, they were, and still are, held in high esteem, as a mainstay of the national diet. In Scotland, a dish was made by soaking the husks from oats for a week, so the fine, floury part of the meal remained as sediment to be strained off, boiled and eaten. Oats are also used there as a thickener in soups. Oats are also used as feed for horses when extra carbohydrates. The oat hull may be crushed for the horse to easily digest the grain. They may be given alone or as part of a food pellet. Cattle are also fed oats, either whole or ground into a coarse flour using a mill, burr mill. Winter oats may be grown as a groundcover and ploughed under in the spring as a green fertilizer. They also can be used for pasture, they can be grazed a while, then allowed to head out for grain production, Oat straw is prized by cattle and horse producers as bedding, due to its soft, relatively dust-free, and absorbent nature
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Wheat
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Wheat is a cereal grain, originally from the Levant region but now cultivated worldwide. In 2016, world production of wheat was 749 million tonnes, making it the second most-produced cereal after maize, since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of the 21st Century. This grain is grown on land area than any other commercial food. World trade in wheat is greater than for all other crops combined, globally, wheat is the leading source of vegetal protein in human food, having a protein content of about 13%, which is relatively high compared to other major cereals and staple foods. The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE. In a small part of the population, gluten – the major part of wheat protein – can trigger coeliac disease, non-coeliac gluten sensitivity, gluten ataxia. Cultivation and repeated harvesting and sowing of the grains of wild grasses led to the creation of domestic strains, in domesticated wheat, grains are larger, and the seeds remain attached to the ear by a toughened rachis during harvesting. In wild strains, a more fragile rachis allows the ear to easily shatter, as the traits that improve wheat as a food source also involve the loss of the plants natural seed dispersal mechanisms, highly domesticated strains of wheat cannot survive in the wild. Cultivation of wheat began to spread beyond the Fertile Crescent after about 8000 BCE, jared Diamond traces the spread of cultivated emmer wheat starting in the Fertile Crescent sometime before 8800 BCE. Archaeological analysis of wild emmer indicates that it was first cultivated in the southern Levant with finds dating back as far as 9600 BCE, Genetic analysis of wild einkorn wheat suggests that it was first grown in the Karacadag Mountains in southeastern Turkey. Dated archeological remains of wheat in settlement sites near this region, including those at Abu Hureyra in Syria. With the anomalous exception of two grains from Iraq ed-Dubb, the earliest carbon-14 date for einkorn wheat remains at Abu Hureyra is 7800 to 7500 years BCE. Remains of harvested emmer from several sites near the Karacadag Range have been dated to between 8600 and 8400 BCE, that is, in the Neolithic period and these remains were dated by Willem van Zeist and his assistant Johanna Bakker-Heeres to 8800 BCE. They also concluded that the settlers of Tell Aswad did not develop this form of emmer themselves, the cultivation of emmer reached Greece, Cyprus and India by 6500 BCE, Egypt shortly after 6000 BCE, and Germany and Spain by 5000 BCE. The early Egyptians were developers of bread and the use of the oven, by 3000 BCE, wheat had reached the British Isles and Scandinavia. A millennium later it reached China, the oldest evidence for hexaploid wheat has been confirmed through DNA analysis of wheat seeds, dating to around 6400-6200 BCE, recovered from Çatalhöyük. The first identifiable bread wheat with sufficient gluten for yeasted breads has been identified using DNA analysis in samples from a dating to approximately 1350 BCE at Assiros in Macedonia. From Asia, wheat continued to spread throughout Europe, in the British Isles, wheat straw was used for roofing in the Bronze Age, and was in common use until the late 19th century
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Rye
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Rye is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the tribe and is closely related to barley. Rye grain is used for flour, rye bread, rye beer, crisp bread, some whiskeys, some vodkas and it can also be eaten whole, either as boiled rye berries or by being rolled, similar to rolled oats. Rye is a grain and should not be confused with ryegrass, which is used for lawns, pasture. Rye is one of a number of species grow wild in central and eastern Turkey. It is possible that rye traveled west from Turkey as an admixture in wheat. Since the Middle Ages people have cultivated rye widely in Central and it serves as the main bread cereal in most areas east of the French-German border and north of Hungary. In Southern Europe, it was cultivated on marginal lands, claims of much earlier cultivation of rye, at the Epipalaeolithic site of Tell Abu Hureyra in the Euphrates valley of northern Syria remain controversial. Critics point to inconsistencies in the dates, and identifications based solely on grain. Winter rye is any breed of rye planted in the fall to provide cover for the winter. It grows during warmer days of the winter when sunlight temporarily warms the plant above freezing and it is sometimes used in winter gardens and is a common nurse crop. Rye is grown primarily in Eastern, Central and Northern Europe, the main rye belt stretches from northern Germany through Poland, Ukraine, Belarus, Lithuania and Latvia into central and northern Russia. Rye is also grown in North America, in South America, in Oceania, in Turkey, in Kazakhstan, production levels of rye have fallen in most of the producing nations, as of 2012. For instance, production of rye in Russia fell from 13.9 million metric tons in 1992 to 2.1 t in 2012, most rye is consumed locally or exported only to neighboring countries, rather than being shipped worldwide. Rye is highly susceptible to the ergot fungus, consumption of ergot-infected rye by humans and animals results in a serious medical condition known as ergotism. Ergotism can cause physical and mental harm, including convulsions, miscarriage, necrosis of digits, hallucinations. Historically, damp northern countries that have depended on rye as a staple crop were subject to epidemics of this condition. There have been occurrence of ergotism with periods where there were incidents of people persecuted for being witches
34.
Barley
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Barley, a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago, Barley has been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures, Barley grains are commonly made into malt in a traditional and ancient method of preparation. In 2014, barley was ranked fourth among grains in quantity produced behind corn, rice, the Old English word for barley was bære, which traces back to Proto-Indo-European and is cognate to the Latin word farina flour. The direct ancestor of modern English barley in Old English was the derived adjective bærlic, the first citation of the form bærlic in the Oxford English Dictionary dates to around 966 CE, in the compound word bærlic-croft. The underived word bære survives in the north of Scotland as bere, the word barn, which originally meant barley-house, is also rooted in these words. Barley is a member of the grass family and it is a self-pollinating, diploid species with 14 chromosomes. The wild ancestor of domesticated barley, Hordeum vulgare subsp, spontaneum, is abundant in grasslands and woodlands throughout the Fertile Crescent area of Western Asia and northeast Africa, and is abundant in disturbed habitats, roadsides and orchards. Outside this region, the barley is less common and is usually found in disturbed habitats. However, in a study of genome-wide diversity markers, Tibet was found to be a center of domestication of cultivated barley. Wild barley has a spike, upon maturity, the spikelets separate. Domesticated barley has nonshattering spikes, making it easier to harvest the mature ears. The nonshattering condition is caused by a mutation in one of two linked genes known as Bt1 and Bt2, many cultivars possess both mutations. The nonshattering condition is recessive, so varieties of barley that exhibit this condition are homozygous for the mutant allele, spikelets are arranged in triplets which alternate along the rachis. In wild barley, only the central spikelet is fertile, while the two are reduced. This condition is retained in certain cultivars known as two-row barleys, a pair of mutations result in fertile lateral spikelets to produce six-row barleys. Recent genetic studies have revealed that a mutation in one gene, two-row barley has a lower protein content than six-row barley, thus a more fermentable sugar content. High-protein barley is best suited for animal feed, Malting barley is usually lower protein which shows more uniform germination, needs shorter steeping, and has less protein in the extract that can make beer cloudy
35.
Honey
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Honey /ˈhʌni/ is a sugary food substance produced and stored by certain social hymenopteran insects. It is produced from the secretions of plants or insects, such as floral nectar or aphid honeydew, through regurgitation, enzymatic activity. The variety of honey produced by bees is the most well-known, due to its worldwide commercial production. Honey gets its sweetness from the monosaccharides fructose and glucose, and has about the relative sweetness as granulated sugar. It has attractive properties for baking and a distinctive flavor that leads some people to prefer it to sugar. Most microorganisms do not grow in honey, so sealed honey does not spoil, however, honey sometimes contains dormant endospores of the bacterium Clostridium botulinum, which can be dangerous to babies, as it may result in botulism. People who have an immune system should not eat honey because of the risk of bacterial or fungal infection. Although some evidence indicates honey may be effective in treating diseases and other conditions, such as wounds and burns. Providing 64 calories in a serving of one tablespoon equivalent to 1272 kj per 100 g. Honey is generally safe, but may have various, potential adverse effects or interactions with excessive consumption, existing disease conditions, or drugs. Honey use and production have a long and varied history as an ancient activity, depicted in Valencia, in cold weather or when other food sources are scarce, adult and larval bees use stored honey as food. By contriving for bee swarms to nest in man-made hives, people have been able to semidomesticate the insects, Bee digestive enzymes - invertase, amylase, and diastase - and gastric acid hydrolyze sucrose to a mixture of glucose and fructose. The bees work together as a group with the regurgitation and digestion for as long as 20 minutes until the product reaches storage quality. It is then placed in honeycomb cells left unsealed while still high in content and natural yeasts. The bees then cap the cells with wax to seal them, as removed from the hive by a beekeeper, honey has a long shelf life and will not ferment if properly sealed. Another source of honey is from a number of species, such as the wasps Brachygastra lecheguana and Brachygastra mellifica. These species are known to feed on nectar and produce honey, Honey is collected from wild bee colonies, or from domesticated beehives. The honey is stored in honeycombs, wild bee nests are sometimes located by following a honeyguide bird
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Dessert
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Dessert is a confectionery course that concludes a main meal. The course usually consists of foods and beverages, such as dessert wine or liqueurs. In some parts of the world, such as much of central and western Africa, the term dessert can apply to many confections, such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts, the word dessert originated from the French word desservir, meaning to clear the table. Its first known use was in 1600, in a health education manual entitled Naturall and artificial Directions for Health, in his A History of Dessert, Michael Krondl explains it refers to the fact dessert was served after the table had been cleared of other dishes. Alternatives such as sweets or afters are also used in the United Kingdom and some other Commonwealth countries, including Hong Kong, sweets were fed to the gods in ancient Mesopotamia and India and other ancient civilizations. Dried fruit and honey were probably the first sweeteners used in most of the world, sugarcane was grown and refined in India before 500 BCE and was crystallized, making it easy to transport, by 500 CE. Sugar and sugarcane were traded, making available to Macedonia by 300 BCE. In South Asia, the Middle East and China, sugar has been a staple of cooking, sugarcane and sugar were little known and rare in Europe until the twelfth century or later, when the Crusades and then colonialization spread its use. Europeans began to manufacture sugar in the Middle Ages, and more sweet desserts became available, even then sugar was so expensive usually only the wealthy could indulge on special occasions. The first apple pie recipe was published in 1381, the earliest documentation of the term cupcake was in Seventy-five Receipts for Pastry, Cakes, and Sweetmeats in 1828 in Eliza Leslies Receipts cookbook. The Industrial Revolution in America and Europe caused desserts to be mass-produced, processed, preserved, canned, frozen foods, including desserts, became very popular starting in the 1920s when freezing emerged. These processed foods became a part of diets in many industrialized nations. Many countries have desserts and foods distinctive to their nations or region, sweet desserts usually contain cane sugar, palm sugar, honey or some types of syrup such as molasses, maple syrup, treacle, or corn syrup. The proportions of ingredients, along with the preparation methods, play a major part in the consistency, texture. Sugars contribute moisture and tenderness to baked goods, flour or starch components serves as a protein and gives the dessert structure. Fats contribute moisture and can enable the development of layers in pastries
37.
Pharaoh
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The word pharaoh ultimately derive from the Egyptian compound pr-ˤ3 great house, written with the two biliteral hieroglyphs pr house and ˤ3 column, here meaning great or high. It was used only in larger phrases such as smr pr-ˤ3 Courtier of the High House, with specific reference to the buildings of the court or palace. From the twelfth dynasty onward, the word appears in a wish formula Great House, may it live, prosper, and be in health, but again only with reference to the royal palace and not the person. During the reign of Thutmose III in the New Kingdom, after the rule of the Hyksos during the Second Intermediate Period. During the eighteenth dynasty the title pharaoh was employed as a designation of the ruler. From the nineteenth dynasty onward pr-ˤ3 on its own was used as regularly as hm. f, the term, therefore, evolved from a word specifically referring to a building to a respectful designation for the ruler, particularly by the twenty-second dynasty and twenty-third dynasty. For instance, the first dated appearance of the pharaoh being attached to a rulers name occurs in Year 17 of Siamun on a fragment from the Karnak Priestly Annals. Here, an induction of an individual to the Amun priesthood is dated specifically to the reign of Pharaoh Siamun and this new practice was continued under his successor Psusennes II and the twenty-second dynasty kings. Shoshenq I was the successor of Siamun. Meanwhile, the old custom of referring to the sovereign simply as pr-ˤ3 continued in traditional Egyptian narratives, by this time, the Late Egyptian word is reconstructed to have been pronounced *par-ʕoʔ whence Herodotus derived the name of one of the Egyptian kings, Φερων. In the Bible, the title also occurs as פרעה, from that, Septuagint φαραώ pharaō and then Late Latin pharaō, both -n stem nouns. The Quran likewise spells it فرعون firawn with n, interestingly, the Arabic combines the original pharyngeal ayin sound from Egyptian, along with the -n ending from Greek. English at first spelt it Pharao, but the King James Bible revived Pharaoh with h from the Hebrew, meanwhile in Egypt itself, *par-ʕoʔ evolved into Sahidic Coptic ⲡⲣ̅ⲣⲟ prro and then rro. Scepters and staves were a sign of authority in ancient Egypt. One of the earliest royal scepters was discovered in the tomb of Khasekhemwy in Abydos, kings were also known to carry a staff, and Pharaoh Anedjib is shown on stone vessels carrying a so-called mks-staff. The scepter with the longest history seems to be the heqa-scepter, the earliest examples of this piece of regalia dates to pre-dynastic times. A scepter was found in a tomb at Abydos that dates to the late Naqada period, another scepter associated with the king is the was-scepter. This is a long staff mounted with an animal head, the earliest known depictions of the was-scepter date to the first dynasty
38.
Ramesses II
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Ramesses II, also known as Ramesses the Great and Ozymandias, was the third pharaoh of the Nineteenth Dynasty of Egypt. He often is regarded as the greatest, most celebrated, and his successors and later Egyptians called him the Great Ancestor. Ramesses II led several expeditions into the Levant, reasserting Egyptian control over Canaan. He also led expeditions to the south, into Nubia, commemorated in inscriptions at Beit el-Wali, at age fourteen, Ramesses was appointed Prince Regent by his father Seti I. He is believed to have taken the throne in his teens and is known to have ruled Egypt from 1279 BC to 1213 BC. Manetho attributes Ramesses II a reign of 66 years and 2 months, most Egyptologists today believe he assumed the throne on May 31,1279 BC, estimates of his age at death vary,90 or 91 is considered most likely. Ramesses II celebrated an unprecedented 14 sed festivals during his reign—more than any other pharaoh. On his death, he was buried in a tomb in the Valley of the Kings, his later was moved to a royal cache where it was discovered in 1881. The early part of his reign was focused on building cities, temples and he established the city of Pi-Ramesses in the Nile Delta as his new capital and used it as the main base for his campaigns in Syria. He is known as Ozymandias in the Greek sources, from a transliteration into Greek of a part of Ramesses throne name, Usermaatre Setepenre, The justice of Rê is powerful – chosen of Rê. Early in his life, Ramesses II embarked on campaigns to restore possession of previously held territories lost to the Nubians and Hittites. He also was responsible for suppressing some Nubian revolts and carrying out a campaign in Libya, during Ramesses IIs reign, the Egyptian army is estimated to have totaled about 100,000 men, a formidable force that he used to strengthen Egyptian influence. The Sherden people probably came from the coast of Ionia, from southwest Anatolia or perhaps, a stele from Tanis speaks of their having come in their war-ships from the midst of the sea, and none were able to stand before them. In that sea battle, together with the Sherden, the pharaoh also defeated the Lukka, the immediate antecedents to the Battle of Kadesh were the early campaigns of Ramesses II into Canaan. The inscription is almost totally illegible, due to weathering, additional records tell us that he was forced to fight a Canaanite prince who was mortally wounded by an Egyptian archer, and whose army subsequently, was routed. Ramesses carried off the princes of Canaan as live prisoners to Egypt, Ramesses then plundered the chiefs of the Asiatics in their own lands, returning every year to his headquarters at Riblah to exact tribute. In the fourth year of his reign, he captured the Hittite vassal state of Amurru during his campaign in Syria, the Battle of Kadesh in his fifth regnal year was the climactic engagement in a campaign that Ramesses fought in Syria, against the resurgent Hittite forces of Muwatallis. The pharaoh wanted a victory at Kadesh both to expand Egypts frontiers into Syria, and to emulate his father Seti Is triumphal entry into the city just a decade or so earlier and he also constructed his new capital, Pi-Ramesses
39.
Valley of the Kings
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The valley stands on the west bank of the Nile, opposite Thebes, within the heart of the Theban Necropolis. The wadi consists of two valleys, East Valley and West Valley, with the 2005 discovery of a new chamber. And the 2008 discovery of two further tomb entrances, the valley is known to contain 63 tombs and chambers and it was the principal burial place of the major royal figures of the Egyptian New Kingdom, as well as a number of privileged nobles. The royal tombs are decorated with scenes from Egyptian mythology and give clues as to the beliefs, almost all of the tombs seem to have been opened and robbed in antiquity, but they still give an idea of the opulence and power of the Pharaohs. This area has been a focus of archaeological and egyptological exploration since the end of the eighteenth century, in modern times the valley has become famous for the discovery of the tomb of Tutankhamun, and is one of the most famous archaeological sites in the world. In 1979, it became a World Heritage Site, along with the rest of the Theban Necropolis, exploration, excavation and conservation continues in the valley, and a new tourist centre has recently been opened. The types of soil where the Valley of the Kings is located are a sandwich of dense limestone and other sedimentary rock. During the Pleistocene the valley was carved out of the plateau by steady rains, there is currently little year-round rain in this part of Egypt, but there are occasional flash floods that hit the valley, dumping tons of debris into the open tombs. The quality of the rock in the Valley is inconsistent, ranging from finely-grained to coarse stone, the occasional layer of shale also caused construction and conservation difficulties, as this rock expands in the presence of water, forcing apart the stone surrounding it. It is thought that some tombs were altered in shape and size depending on the types of rock the builders encountered, builders took advantage of available geological features when constructing the tombs. Some tombs were quarried out of existing limestone clefts, others behind slopes of scree, the problems of tomb construction can be seen with tombs of Ramesses III and his father Setnakhte. Setnakhte started to excavate KV11 but broke into the tomb of Amenmesse, so construction was abandoned and he usurped the tomb of Twosret. When looking for a tomb, Ramesses III extended the partly-excavated tomb started by his father, the tomb of Ramesses II returned to an early style, with a bent axis, probably due to the quality of the rock being excavated. The area of the Theban hills is subject to infrequent violent thunder storms, recent studies have shown that there are at least seven active flood stream beds leading down into the central area of the valley. This central area appears to have been flooded at the end of the Eighteenth Dynasty, the tombs KV63, KV62, and KV55 are dug into the actual wadi bedrock rather than the debris, showing that the level of the valley was five meters below its present level. This was the area that was the subject of the Amarna Royal Tombs Project ground scanning radar investigation, the Theban Hills are dominated by the peak of al-Qurn, known to the Ancient Egyptians as ta dehent, or The Peak. It has an appearance, and it is probable that this echoed the pyramids of the Old Kingdom. Its isolated position also resulted in reduced access, and special police were able to guard the necropolis
40.
Sumer
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Living along the valleys of the Tigris and Euphrates, Sumerian farmers were able to grow an abundance of grain and other crops, the surplus of which enabled them to settle in one place. Proto-writing in the dates back to c.3000 BC. The earliest texts come from the cities of Uruk and Jemdet Nasr and date back to 3300 BC, modern historians have suggested that Sumer was first permanently settled between c.5500 and 4000 BC by a West Asian people who spoke the Sumerian language, an agglutinative language isolate. These conjectured, prehistoric people are now called proto-Euphrateans or Ubaidians, some scholars contest the idea of a Proto-Euphratean language or one substrate language. Reliable historical records begin much later, there are none in Sumer of any kind that have dated before Enmebaragesi. Juris Zarins believes the Sumerians lived along the coast of Eastern Arabia, todays Persian Gulf region, Sumerian civilization took form in the Uruk period, continuing into the Jemdet Nasr and Early Dynastic periods. During the 3rd millennium BC, a cultural symbiosis developed between the Sumerians, who spoke a language isolate, and Akkadian-speakers, which included widespread bilingualism. The influence of Sumerian on Akkadian is evident in all areas, from lexical borrowing on a scale, to syntactic, morphological. This has prompted scholars to refer to Sumerian and Akkadian in the 3rd millennium BC as a Sprachbund, Sumer was conquered by the Semitic-speaking kings of the Akkadian Empire around 2270 BC, but Sumerian continued as a sacred language. Native Sumerian rule re-emerged for about a century in the Neo-Sumerian Empire or Third Dynasty of Ur approximately 2100-2000 BC, the term Sumerian is the common name given to the ancient non-Semitic-speaking inhabitants of Mesopotamia, Sumer, by the East Semitic-speaking Akkadians. The Sumerians referred to themselves as ùĝ saĝ gíg ga, phonetically /uŋ saŋ gi ga/, literally meaning the black-headed people, the Akkadian word Shumer may represent the geographical name in dialect, but the phonological development leading to the Akkadian term šumerû is uncertain. Hebrew Shinar, Egyptian Sngr, and Hittite Šanhar, all referring to southern Mesopotamia, in the late 4th millennium BC, Sumer was divided into many independent city-states, which were divided by canals and boundary stones. Each was centered on a dedicated to the particular patron god or goddess of the city. The Sumerian city-states rose to power during the prehistoric Ubaid and Uruk periods, classical Sumer ends with the rise of the Akkadian Empire in the 23rd century BC. Following the Gutian period, there is a brief Sumerian Renaissance in the 21st century BC, the Amorite dynasty of Isin persisted until c.1700 BC, when Mesopotamia was united under Babylonian rule. The Sumerians were eventually absorbed into the Akkadian population, 2500–2334 BC Akkadian Empire period, c. 2218–2047 BC Ur III period, c, 2047–1940 BC The Ubaid period is marked by a distinctive style of fine quality painted pottery which spread throughout Mesopotamia and the Persian Gulf. It appears that this culture was derived from the Samarran culture from northern Mesopotamia and it is not known whether or not these were the actual Sumerians who are identified with the later Uruk culture
41.
Pecan pie
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Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter, and sugar. Variations may include white or brown sugar, sugar syrup, molasses, maple syrup and it is popularly served at holiday meals and is also considered a specialty of Southern U. S. cuisine. Most pecan pie recipes include salt and vanilla as flavorings, Chocolate and bourbon whiskey are other popular additions to the recipe. Pecan pie is served with whipped cream, vanilla ice cream. Pecans are native to the southern United States, archaeological evidence found in Texas indicates that Native Americans used pecans more than 8,000 years ago. The word pecan is a derivative of an Algonquin word, pakani, Pecan pie may be a variant of chess pie, which is made with a similar butter-sugar-egg custard. Some have stated that the French invented pecan pie soon after settling in New Orleans, after being introduced to the nut by the Native American Quinipissa. Claims have also made of pecan pie existing in the early 1800s in Alabama. Attempts to trace the origin have not found any recipes dated earlier than a pecan custard pie recipe published in Harpers Bazaar in 1886. Well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include this dessert before 1940, the makers of Karo syrup significantly contributed to popularizing the dish and many of the recipes for variants of the classic pie. The company has claimed that the dish was a 1930s discovery of a new use for corn syrup by a corporate sales executives wife, Pecan pie was made before the invention of corn syrup and older recipes used darker sugar based syrup or molasses. The 1929 congressional club cookbook has a recipe for the pie which used only eggs, milk, sugar and pecan, the Pecan pie came to be closely associated with the culture of the Southern United States in the 1940s and 1950s. The only kitchen item I usually bring to Italy is plastic wrap and this time, however, I have brought one bag of Georgia pecans and a can of cane syrup, pecan pie being a necessary ingredient of Christmas. Pecan pie is a staple of the Southern U. S. Alice Colombos Race Day Chocolate Pecan Pie This pie is named after Alice Colombo and this pie was made by her on the occasion of the Kentucky Derby. The special ingredients suggested in the recipe include cornstarch, to soften the top, bourbon, chocolate chips, maple Includes maple syrup and almond extract Chocolate brownie This pie has nuts on the surface and it is layered with chocolate pudding and fudge. It is served at room temperature or chilled, List of pies, tarts and flans List of Christmas dishes Peanut pie Media related to Pecan pies at Wikimedia Commons Media related to Pecan tarts at Wikimedia Commons
42.
Plum
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A plum is a fruit of the subgenus Prunus of the genus Prunus. Mature plum fruit may have a waxy coating that gives them a glaucous appearance. This is a wax coating and is known as wax bloom. Dried plum fruits are called dried plums or prunes, although, in American English, prunes are a type of plum. Plums are a group of species. The commercially important plum trees are medium-sized, usually pruned to 5–6 metres height, the tree is of medium hardiness. Without pruning, the trees can reach 12 metres in height and they blossom in different months in different parts of the world, for example, in about January in Taiwan and early April in the United Kingdom. Fruits are usually of medium size, between 1 and 3 inches in diameter, globose to oval, the flesh is firm and juicy. The fruits peel is smooth, with a waxy surface that adheres to the flesh. The plum is a drupe, meaning its fleshy fruit surrounds a single hard seed, Plum has many species, and taxonomists differ on the count. Depending on the taxonomist, between 19 and 40 species of plum exist, from this diversity only two species, the hexaploid European plum and the diploid Japanese plum, are of worldwide commercial significance. The origin of commercially important species is uncertain but may have involved P. cerasifera. Other species of plum variously originated in Europe, Asia and America, the subgenus Prunus is divided into three sections, Sect. It is juicy and can be fresh or used in jam-making or other recipes. Plum juice can be fermented into plum wine, in central England, a cider-like alcoholic beverage known as plum jerkum is made from plums. Dried plums are also sweet and juicy and contain several antioxidants, plums and prunes are known for their laxative effect. This effect has been attributed to compounds present in the fruits, such as dietary fiber, sorbitol. Prunes and prune juice are used to help regulate the functioning of the digestive system
43.
Ancient Greece
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Ancient Greece was a civilization belonging to a period of Greek history from the Greek Dark Ages of the 12th-9th centuries BC to the end of antiquity. Immediately following this period was the beginning of the Early Middle Ages and this was followed by the period of Classical Greece, an era that began with the Greco-Persian Wars, lasting from the 5th to 4th centuries BC. Due to the conquests by Alexander the Great of Macedonia, Hellenistic civilization flourished from Central Asia to the end of the Mediterranean Sea. Classical Greek culture, especially philosophy, had a influence on ancient Rome. For this reason Classical Greece is generally considered to be the culture which provided the foundation of modern Western culture and is considered the cradle of Western civilization. Classical Antiquity in the Mediterranean region is considered to have begun in the 8th century BC. Classical Antiquity in Greece is preceded by the Greek Dark Ages and this period is succeeded, around the 8th century BC, by the Orientalizing Period during which a strong influence of Syro-Hittite, Jewish, Assyrian, Phoenician and Egyptian cultures becomes apparent. The end of the Dark Ages is also dated to 776 BC. The Archaic period gives way to the Classical period around 500 BC, Ancient Periods Astronomical year numbering Dates are approximate, consult particular article for details The history of Greece during Classical Antiquity may be subdivided into five major periods. The earliest of these is the Archaic period, in which artists made larger free-standing sculptures in stiff, the Archaic period is often taken to end with the overthrow of the last tyrant of Athens and the start of Athenian Democracy in 508 BC. It was followed by the Classical period, characterized by a style which was considered by observers to be exemplary, i. e. classical, as shown in the Parthenon. This period saw the Greco-Persian Wars and the Rise of Macedon, following the Classical period was the Hellenistic period, during which Greek culture and power expanded into the Near and Middle East. This period begins with the death of Alexander and ends with the Roman conquest, Herodotus is widely known as the father of history, his Histories are eponymous of the entire field. Herodotus was succeeded by authors such as Thucydides, Xenophon, Demosthenes, Plato, most of these authors were either Athenian or pro-Athenian, which is why far more is known about the history and politics of Athens than those of many other cities. Their scope is limited by a focus on political, military and diplomatic history, ignoring economic. In the 8th century BC, Greece began to emerge from the Dark Ages which followed the fall of the Mycenaean civilization, literacy had been lost and Mycenaean script forgotten, but the Greeks adopted the Phoenician alphabet, modifying it to create the Greek alphabet. The Lelantine War is the earliest documented war of the ancient Greek period and it was fought between the important poleis of Chalcis and Eretria over the fertile Lelantine plain of Euboea. Both cities seem to have suffered a decline as result of the long war, a mercantile class arose in the first half of the 7th century BC, shown by the introduction of coinage in about 680 BC
44.
Aristophanes
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Aristophanes, son of Philippus, of the deme Kydathenaion, was a comic playwright of ancient Athens. Eleven of his forty plays survive virtually complete and these, together with fragments of some of his other plays, provide the only real examples of a genre of comic drama known as Old Comedy, and are used to define it. Also known as the Father of Comedy and the Prince of Ancient Comedy and his second play, The Babylonians, was denounced by the demagogue Cleon as a slander against the Athenian polis. In my opinion, he says through the Chorus in that play, less is known about Aristophanes than about his plays. In fact, his plays are the source of information about him. It was conventional in Old Comedy for the Chorus to speak on behalf of the author during a called the parabasis. However, these facts relate almost entirely to his career as a dramatist, Aristophanes claimed to be writing for a clever and discerning audience, yet he also declared that other times would judge the audience according to its reception of his plays. He sometimes boasts of his originality as a dramatist yet his plays consistently espouse opposition to new influences in Athenian society. He caricatured leading figures in the arts, in politics, such caricatures seem to imply that Aristophanes was an old-fashioned conservative, yet that view of him leads to contradictions. It has been argued that Aristophanes produced plays mainly to entertain the audience, an elaborate series of lotteries, designed to prevent prejudice and corruption, reduced the voting judges at the City Dionysia to just five in number. These judges probably reflected the mood of the audiences yet there is uncertainty about the composition of those audiences. The theatres were certainly huge, with seating for at least 10000 at the Theatre of Dionysus, the conservative views expressed in the plays might therefore reflect the attitudes of the dominant group in an unrepresentative audience. The production process might also have influenced the views expressed in the plays, throughout most of Aristophanes career, the Chorus was essential to a plays success and it was recruited and funded by a choregus, a wealthy citizen appointed to the task by one of the archons. Thus the political conservatism of the plays may reflect the views of the wealthiest section of Athenian society, when Aristophanes first play The Banqueters was produced, Athens was an ambitious, imperial power and the Peloponnesian War was only in its fourth year. His plays often express pride in the achievement of the older generation yet they are not jingoistic, the plays are particularly scathing in criticism of war profiteers, among whom populists such as Cleon figure prominently. However it is whether he led or merely responded to changes in audience expectations. Aristophanes won second prize at the City Dionysia in 427 BC with his first play The Banqueters and he won first prize there with his next play, The Babylonians. Some influential citizens, notably Cleon, reviled the play as slander against the polis, Cleon also seems to have had no real power to limit or control Aristophanes, the caricatures of him continued up to and even beyond his death
45.
Apicius
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He is sometimes erroneously asserted to be the author of the book that is pseudepigraphically attributed to him. Apicius is a text to be used in the kitchen, but the recipes are geared for the wealthiest classes, and a few contain what were exotic ingredients at that time. A sample recipe from Apicius follows, ALITER HAEDINAM SIVE AGNINAM EXCALDATAM, cepam, coriandrum minutatim succides, teres piper, ligusticum, cuminum, liquamen, oleum, vinum. Coques, exinanies in patina, amulo obligas, <agnina> a crudo trituram mortario accipere debet, caprina autem cum coquitur accipit trituram. Put the pieces of meat into a pan, finely chop an onion and coriander, pound pepper, lovage, cumin, garum, oil, and wine. Cook, turn out into a pan, thicken with wheat starch. If you take lamb you should add the contents of the mortar while the meat is raw, if kid. The Vinidarius of this book may have been a Goth, in case his Gothic name may have been Vinithaharjis. Despite being called illustrious, nothing about him is truly known, apici excerpta a Vinidario survives in a single 8th-century uncial manuscript. Despite the title, this booklet is not an excerpt purely from the Apicius text we have today, once manuscripts surfaced, there were two early printed editions of Apicius, in Milan and Venice. Four more editions in the four decades reflect the appeal of Apicius. In the long-standard edition of C. T. Schuch, the editor added some recipes from the Vinidarius manuscript, between 1498 and 1936, there were 14 editions of the Latin text. The work was not widely translated, however, the first translation was into Italian, in 1852, the French translation by Bertrand Guégan was awarded the 1934 Prix Langlois by the Académie française. Vehling made the first translation of the book into English under the title Cookery and it was published in 1936 and is still in print, having been reprinted in 1977 by Dover Publications. It is now of historical interest only, since Vehlings knowledge of Latin was not always adequate for the task of translation. Medieval cuisine Le Viandier – a recipe collection generally credited to Guillaume Tirel, the Forme of Cury – is an extensive collection of medieval English recipes of the 14th century. Apicii decem libri qui dicuntur De re coquinaria ed. Mary Ella Milham, the Roman Cookery Book, A Critical Translation of the Art of Cooking By Apicius for Use in the Study and the Kitchen. Apicius, A Critical Edition with an Introduction and an English Translation, Cookery and Dining in Imperial Rome
46.
Cato the Elder
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He was the first to write history in Latin. He came of an ancient Plebeian family who were noted for their military service, like his forefathers, Cato was devoted to agriculture when not serving in the army. As praetor, he expelled usurers from Sardinia, as censor, he tried to preserve Romes ancestral customs and combat degenerate Hellenistic influences. His epithet Elder distinguishes him from his equally famous great-grandson Cato the Younger, Cato the Elder was born in Tusculum, a municipal town of Latium, like some generations of his ancestors. His father had earned a reputation as a soldier. However, the Tusculan Porcii had never obtained the privileges of the Roman magistracy, early in life, he so far exceeded the previous deeds of his predecessors that he is frequently spoken of not only as the leader, but as the founder of the Porcia Gens. Priscus, like Major, may have merely a epithet used to distinguish him from the later Cato of Utica. There is no information as to when he first received the title of Cato. In order to determine the date of Catos birth, we consider the records as to his age at the time of his death, other authors exaggerate the age of Cato. According to Valerius Maximus he survived his 86th year, according to Livy, the exaggerated age, however, is inconsistent with a statement recorded by Plutarch on the asserted authority of Cato himself. Cato is represented to have said that he served his first campaign in his 17th year, when Cato was very young, after his fathers death, he inherited a small property in the Sabine territory, at a distance from his native town. There, he spent most of his childhood hardening his body by exercise, overseeing and sharing the operations of the farm, learning business and the rural economy. Near this land was a small hut abandoned after the triumphs of its owner Manius Curius Dentatus, whose military feats, Cato was inspired to imitate that character, hoping to match the glory of Dentatus. Soon, an opportunity came for a campaign in 217 BC. Experts express some disagreement about Catos early military life, in 214 BC, he served at Capua, and the historian Wilhelm Drumann imagines that already, at the age of 20, he was a military tribune. Quintus Fabius Maximus Verrucosus had the command in Campania, during the year of his fourth consulship, while Fabius communicated the valued results of military experience, he chose not to inculcate Cato with his personal and political values and preferences. At the siege of Tarentum,209 BC, Cato was again at the side of Fabius, two years later, Cato was one of the select group who went with the consul Claudius Nero on his northern march from Lucania to check the progress of Hasdrubal Barca. It is recorded that the services of Cato contributed to the victory of Sena on the Metaurus
47.
De Agri Cultura
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De Agri Cultura, written by Cato the Elder, is the oldest surviving work of Latin prose. Cato was revered by many authors for his practical attitudes, his natural stoicism and his tight. He is much quoted by Pliny the Elder, for example, the work of Cato is often characterized as a farmers notebook written in a random fashion, it is hard to think of it as literature. The book seems to be no more than a manual of husbandry intended for friends and its direct style, however, was noted by other ancient authors like Aulus Gellius as forceful and vigorous, in a context of extreme simplicity. Perhaps the main achievement of De Agri Cultura is its depiction of life during the Roman Republic. Catos introduction compares farming with other activities of that time, specifically commerce. He criticizes both, the former on the basis of the dangers and uncertainty which it bears, the second according to the Twelve Tables. Cato makes a strong contrast with farming, which he praises as the source of good citizens and soldiers, De Agri Cultura contains much information on the creation and caring of vineyards, including information on the slaves who helped maintain them. After numerous landowners in Rome read Catos prose during this time, Rome began to produce wine on a large scale, many of the new vineyards were sixty acres, and because of their large size, even more slaves were necessary to keep the production of wine running smoothly. One section consists of recipes for farm products and these include, an imitation of Coan wine, the first recorded recipe for vinum Graecum, imitating the style of strongly flavoured Greek wine that used to be imported to Roman Italy. There is a section of religious rituals to be performed by farmers. The language of these is clearly traditional, somewhat more archaic than that of the remainder of the text, all of the manuscripts of Catos treatise also include a copy of Varros essay of the same name. The oldest existing manuscript is the Codex Parisinus 6842, written in Italy at some point before the end of the 12th century. The editio princeps was printed at Venice in 1472, Angelo Politians collation of the Marcianus against his copy of this first printing is considered an important witness for the text. Dalby, Andrew, Cato, On Farming, Totnes, Prospect Books, ISBN 0-907325-80-7 Goujard, R. Caton, De lagriculture, Paris, Collection Budé, Les Belles Lettres William Davis Hooper, Marcus Porcius Cato, On Agriculture, Marcus Terentius Varro, On Agriculture. Part 1 vol.4 pp. 439–497
Cookbook: Pie 
Media: Pie
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Chisholm, Hugh, ed. (1911). "Pie". Encyclopædia Britannica (11th ed.). Cambridge University Press.
Chisholm, Hugh, ed. (1911). "