Horticulture has been defined as the culture of plants for food and beauty. A more precise definition can be given as "The cultivation and sale of fruits, vegetables, ornamental plants, flowers as well as many additional services", it includes plant conservation, landscape restoration, soil management and garden design and maintenance, arboriculture. In contrast to agriculture, horticulture does not include large-scale crop production or animal husbandry. Horticulturists apply their knowledge and technologies used to grow intensively produced plants for human food and non-food uses and for personal or social needs, their work involves plant propagation and cultivation with the aim of improving plant growth, quality, nutritional value, resistance to insects and environmental stresses. They work as gardeners, therapists and technical advisors in the food and non-food sectors of horticulture. Horticulture refers to the growing of plants in a field or garden; the word horticulture is modeled after agriculture, comes from the Latin hortus "garden" and cultūra "cultivation", from cultus, the perfect passive participle of the verb colō "I cultivate".
Hortus is cognate with the native English word yard and the borrowed word garden. The major areas of Horticulture include: Arboriculture is the study of, the selection, plant and removal of, individual trees, shrubs and other perennial woody plants. Turf management includes all aspects of the production and maintenance of turf grass for sports, leisure use or amenity use. Floriculture includes the marketing of floral crops. Study of flower cultivation. Landscape horticulture includes the production and maintenance of landscape plants. Olericulture includes the marketing of vegetables. Pomology includes the marketing of pome fruits. Viticulture includes the marketing of grapes. Oenology includes all aspects of winemaking. Postharvest physiology involves maintaining the quality of and preventing the spoilage of plants and animals. Horticulture has a long history; the study and science of horticulture dates all the way back to the times of Cyrus the Great of ancient Persia, has been going on since, with present-day horticulturists such as Freeman S. Howlett and Luther Burbank.
The practice of horticulture can be retraced for many thousands of years. The cultivation of taro and yam in Papua New Guinea dates back to at least 6950–6440 cal BP; the origins of horticulture lie in the transition of human communities from nomadic hunter-gatherers to sedentary or semi-sedentary horticultural communities, cultivating a variety of crops on a small scale around their dwellings or in specialized plots visited during migrations from one area to the next. In the Pre-Columbian Amazon Rainforest, natives are believed to have used biochar to enhance soil productivity by smoldering plant waste. European settlers called it Terra Preta de Indio. In forest areas such horticulture is carried out in swiddens. A characteristic of horticultural communities is that useful trees are to be found planted around communities or specially retained from the natural ecosystem. Horticulture differs from agriculture in two ways. First, it encompasses a smaller scale of cultivation, using small plots of mixed crops rather than large fields of single crops.
Secondly, horticultural cultivations include a wide variety of crops including fruit trees with ground crops. Agricultural cultivations however as a rule focus on one primary crop. In pre-contact North America the semi-sedentary horticultural communities of the Eastern Woodlands contrasted markedly with the mobile hunter-gatherer communities of the Plains people. In Central America, Maya horticulture involved augmentation of the forest with useful trees such as papaya, cacao and sapodilla. In the cornfields, multiple crops were grown such as beans, squash and chilli peppers, in some cultures tended or by women. Since 1804 The Royal Horticultural Society, a UK charity, leads on the encouragement and improvement of the science and practice of horticulture in all its branches and shares this knowledge through its community and learning programmes, world class gardens and shows; the oldest Horticultural society in the world, founded in 1768, is the Ancient Society of York Florists. They still have four shows a year in York, UK.
The professional body representing horticulturists in Great Britain and Ireland is the Institute of Horticulture. The IOH has an international branch for members outside of these islands; the International Society for Horticultural Science promotes and encourages research and education in all branches of horticultural science. The American Society of Horticultural Science promotes and encourages research and education in all branches of horticultural science in the Americas; the Australian Society of Horticultural Science was established in 1990 as a professional society for the promotion and enhancement of Australian horticultural science and industry. The National Junior Horticultural Association was established in 1934 and was the first organisation in the world dedicated to youth and horticulture. NJHA programs are designed to help young people obtain a basic understanding of, develop skills in, the ever-expanding art and science of horticulture; the New Zealand Horticulture Institute. The Global Horticulture Initiative (GlobalHo
The Sichtungsgarten Weihenstephan is a garden maintained by the Research Institute for Horticulture of the Fachhochschule Weihenstephan. It is located at Am Staudengarten 9, Freising, Germany, is open daily except Sunday in the warmer months; the garden was founded by Richard Hansen in 1948 on the grounds of a nineteenth-century villa. It now contains a large variety of perennial plants, is focused on education and training for students of horticulture, food technology, landscape architecture; the garden is renowned for its spectacular flower beds and borders, best to be appreciated between June and September. List of botanical gardens in Germany Sichtungsgarten Weihenstephan Garden map Freundeskreis Weihenstephaner Gärten e. V. GardenVisit entry BGCI entry Flickr photographs
The Benedictines the Order of Saint Benedict, are a monastic Catholic religious order of monks and nuns that follow the Rule of Saint Benedict. They are sometimes called the Black Monks, in reference to the colour of the members' religious habits. Despite being called an order, the Benedictines do not operate under a single hierarchy but are instead organised as a collection of independent monastic communities, with each community within the order maintaining its own autonomy. Unlike other religious orders, the Benedictines do not have a superior general or motherhouse with universal jurisdiction. Instead, the order is represented internationally by the Benedictine Confederation, an organisation, set up in 1893 to represent the order's shared interests; the monastery at Subiaco in Italy, established by Saint Benedict of Nursia c. 529, was the first of the dozen monasteries he founded. He founded the Abbey of Monte Cassino. There is no evidence, that he intended to found an order and the Rule of Saint Benedict presupposes the autonomy of each community.
When Monte Cassino was sacked by the Lombards about the year 580, the monks fled to Rome, it seems probable that this constituted an important factor in the diffusion of a knowledge of Benedictine monasticism. It was from the monastery of St. Andrew in Rome that Augustine, the prior, his forty companions set forth in 595 on their mission for the evangelization of England. At various stopping places during the journey, the monks left behind them traditions concerning their rule and form of life, also some copies of the Rule. Lérins Abbey, for instance, founded by Honoratus in 375 received its first knowledge of the Benedictine Rule from the visit of St. Augustine and his companions in 596. Gregory of Tours says that at Ainay Abbey, in the sixth century, the monks "followed the rules of Basil, Cassian and other fathers and using whatever seemed proper to the conditions of time and place", doubtless the same liberty was taken with the Benedictine Rule when it reached them. In Gaul and Switzerland, it supplemented the much stricter Irish or Celtic Rule introduced by Columbanus and others.
In many monasteries it entirely displaced the earlier codes. By the ninth century, the Benedictine had become the standard form of monastic life throughout the whole of Western Europe, excepting Scotland and Ireland, where the Celtic observance still prevailed for another century or two. Through the work of Benedict of Aniane, it became the rule of choice for monasteries throughout the Carolingian empire. Monastic scriptoria flourished from the ninth through the twelfth centuries. Sacred Scripture was always at the heart of every monastic scriptorium; as a general rule those of the monks who possessed skill as writers made this their chief, if not their sole active work. An anonymous writer of the ninth or tenth century speaks of six hours a day as the usual task of a scribe, which would absorb all the time available for active work in the day of a medieval monk. In the Middle Ages monasteries were founded by the nobility. Cluny Abbey was founded by William I, Duke of Aquitaine in 910; the abbey was noted for its strict adherence to the Rule of St. Benedict.
The abbot of Cluny was the superior of all the daughter houses, through appointed priors. One of the earliest reforms of Benedictine practice was that initiated in 980 by Romuald, who founded the Camaldolese community; the dominance of the Benedictine monastic way of life began to decline towards the end of the twelfth century, which saw the rise of the Franciscans and Dominicans. Benedictines took a fourth vow of "stability". Not being bound by location, the mendicants were better able to respond to an "urban" environment; this decline was further exacerbated by the practice of appointing a commendatory abbot, a lay person, appointed by a noble to oversee and to protect the goods of the monastery. Oftentimes, this resulted in the appropriation of the assets of monasteries at the expense of the community which they were intended to support; the English Benedictine Congregation is the oldest of the nineteen Benedictine congregations. Augustine of Canterbury and his monks established the first English Benedictine monastery at Canterbury soon after their arrival in 597.
Other foundations followed. Through the influence of Wilfrid, Benedict Biscop, Dunstan, the Benedictine Rule spread with extraordinary rapidity, in the North it was adopted in most of the monasteries, founded by the Celtic missionaries from Iona. Many of the episcopal sees of England were founded and governed by the Benedictines, no fewer than nine of the old cathedrals were served by the black monks of the priories attached to them. Monasteries served as places of refuge for the weak and homeless; the monks studied the healing properties of plants and minerals to alleviate the sufferings of the sick. Germany was evangelized by English Benedictines. Willibrord and Boniface preached there in the seventh and eighth centuries and founded several abbeys. In the English Reformation, all monasteries were dissolved and their lands confiscated by the Crown, forcing their Catholic members to flee into exile on the Continent. During the 19th century they were able to return to England, including to Selby Abbey in Yorkshire, one of the few great monastic churches to survive the Dissolution.
St. Mildred's Priory, on the Isle of Thanet, was built in 1027 on the site of an abbey founded in 670 by the daughter of the first Christian King of Kent; the priory is home to a community of Benedictine nuns. Five of
A brewery or brewing company is a business that makes and sells beer. The place at which beer is commercially made is either called a brewery or a beerhouse, where distinct sets of brewing equipment are called plant; the commercial brewing of beer has taken place since at least 2500 BC. Brewing was a cottage industry, with production taking place at home; the diversity of size in breweries is matched by the diversity of processes, degrees of automation, kinds of beer produced in breweries. A brewery is divided into distinct sections, with each section reserved for one part of the brewing process. Beer may have been known in Neolithic Europe and was brewed on a domestic scale. In some form, it can be traced back 5000 years to Mesopotamian writings describing daily rations of beer and bread to workers. Before the rise of production breweries, the production of beer took place at home and was the domain of women, as baking and brewing were seen as "women's work". Breweries, as production facilities reserved for making beer, did not emerge until monasteries and other Christian institutions started producing beer not only for their own consumption but to use as payment.
This industrialization of brewing shifted the responsibility of making beer to men. The oldest, still functional, brewery in the world is believed to be the German state-owned Weihenstephan brewery in the city of Freising, Bavaria, it can trace its history back to 1040 AD. The nearby Weltenburg Abbey brewery, can trace back its beer-brewing tradition to at least 1050 AD; the Žatec brewery in the Czech Republic claims it can prove that it paid a beer tax in 1004 AD. Early breweries were always built on multiple stories, with equipment on higher floors used earlier in the production process, so that gravity could assist with the transfer of product from one stage to the next; this layout is preserved in breweries today, but mechanical pumps allow more flexibility in brewery design. Early breweries used large copper vats in the brewhouse, fermentation and packaging took place in lined wooden containers; such breweries were common until the Industrial Revolution, when better materials became available, scientific advances led to a better understanding of the brewing process.
Today all brewery equipment is made of stainless steel. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture, domestic manufacture ceased to be significant by the end of the 19th century. A handful of major breakthroughs have led to the modern brewery and its ability to produce the same beer consistently; the steam engine, vastly improved in 1775 by James Watt, brought automatic stirring mechanisms and pumps into the brewery. It gave brewers the ability to mix liquids more reliably while heating the mash, to prevent scorching, a quick way to transfer liquid from one container to another. All breweries now use electric-powered stirring mechanisms and pumps; the steam engine allowed the brewer to make greater quantities of beer, as human power was no longer a limiting factor in moving and stirring. Carl von Linde, along with others, is credited with developing the refrigeration machine in 1871. Refrigeration allowed beer to be produced year-round, always at the same temperature.
Yeast is sensitive to temperature, and, if a beer were produced during summer, the yeast would impart unpleasant flavours onto the beer. Most brewers would produce enough beer during winter to last through the summer, store it in underground cellars, or caves, to protect it from summer's heat; the discovery of microbes by Louis Pasteur was instrumental in the control of fermentation. The idea that yeast was a microorganism that worked on wort to produce beer led to the isolation of a single yeast cell by Emil Christian Hansen. Pure yeast cultures allow brewers to pick out yeasts for their fermentation characteristics, including flavor profiles and fermentation ability; some breweries in Belgium, still rely on "spontaneous" fermentation for their beers. The development of hydrometers and thermometers changed brewing by allowing the brewer more control of the process, greater knowledge of the results. Breweries today are made predominantly of stainless steel, although vessels have a decorative copper cladding for a nostalgic look.
Stainless steel has many favourable characteristics that make it a well-suited material for brewing equipment. It imparts no flavour in beer, it reacts with few chemicals, which means any cleaning solution can be used on it and it is sturdy. Sturdiness is important, as most tanks in the brewery have positive pressure applied to them as a matter of course, it is not unusual that a vacuum will be formed incidentally during cleaning. Heating in the brewhouse is achieved through pressurized steam, although direct-fire systems are not unusual in small breweries. Cooling in other areas of the brewery is done by cooling jackets on tanks, which allow the brewer to control the temperature on each tank individually, although whole-room cooling is common. Today, modern brewing plants perform myriad analyses on their beers for quality control purposes. Shipments of ingredients are analyzed to correct for variations. Samples are pulled at every step and tested for content, unwanted microbial infections
Bavaria the Free State of Bavaria, is a landlocked federal state of Germany, occupying its southeastern corner. With an area of 70,550.19 square kilometres, Bavaria is the largest German state by land area comprising a fifth of the total land area of Germany. With 13 million inhabitants, it is Germany's second-most-populous state after North Rhine-Westphalia. Bavaria's main cities are Nuremberg; the history of Bavaria includes its earliest settlement by Iron Age Celtic tribes, followed by the conquests of the Roman Empire in the 1st century BC, when the territory was incorporated into the provinces of Raetia and Noricum. It became a stem duchy in the 6th century AD following the collapse of the Western Roman Empire, it was incorporated into the Holy Roman Empire, became an independent kingdom, joined the Prussian-led German Empire while retaining its title of kingdom, became a state of the Federal Republic of Germany. The Duchy of Bavaria dates back to the year 555. In the 17th century AD, the Duke of Bavaria became a Prince-elector of the Holy Roman Empire.
The Kingdom of Bavaria existed from 1806 to 1918. In 1946, the Free State of Bavaria re-organised itself on democratic lines after the Second World War. Bavaria has a unique culture because of the state's Catholic majority and conservative traditions. Bavarians have traditionally been proud of their culture, which includes a language, architecture, festivals such as Oktoberfest and elements of Alpine symbolism; the state has the second largest economy among the German states by GDP figures, giving it a status as a rather wealthy German region. Modern Bavaria includes parts of the historical regions of Franconia and Swabia; the Bavarians emerged in a region north of the Alps inhabited by Celts, part of the Roman provinces of Raetia and Noricum. The Bavarians spoke Old High German, unlike other Germanic groups, they did not migrate from elsewhere. Rather, they seem to have coalesced out of other groups left behind by the Roman withdrawal late in the 5th century; these peoples may have included the Celtic Boii, some remaining Romans, Allemanni, Thuringians, Scirians, Heruli.
The name "Bavarian" means "Men of Baia" which may indicate Bohemia, the homeland of the Celtic Boii and of the Marcomanni. They first appear in written sources circa 520. A 17th century Jewish chronicler David Solomon Ganz, citing Cyriacus Spangenberg, claimed that the diocese was named after an ancient Bohemian king, Boiia, in the 14th century BC. From about 554 to 788, the house of Agilolfing ruled the Duchy of Bavaria, ending with Tassilo III, deposed by Charlemagne. Three early dukes are named in Frankish sources: Garibald I may have been appointed to the office by the Merovingian kings and married the Lombard princess Walderada when the church forbade her to King Chlothar I in 555, their daughter, became Queen of the Lombards in northern Italy and Garibald was forced to flee to her when he fell out with his Frankish overlords. Garibald's successor, Tassilo I, tried unsuccessfully to hold the eastern frontier against the expansion of Slavs and Avars around 600. Tassilo's son Garibald II seems to have achieved a balance of power between 610 and 616.
After Garibald II little is known of the Bavarians until Duke Theodo I, whose reign may have begun as early as 680. From 696 onwards he invited churchmen from the west to organize churches and strengthen Christianity in his duchy, his son, led a decisive Bavarian campaign to intervene in a succession dispute in the Lombard Kingdom in 714, married his sister Guntrud to the Lombard King Liutprand. At Theodo's death the duchy was reunited under his grandson Hugbert. At Hugbert's death the duchy passed from neighboring Alemannia. Odilo issued a law code for Bavaria, completed the process of church organization in partnership with St. Boniface, tried to intervene in Frankish succession disputes by fighting for the claims of the Carolingian Grifo, he was defeated near Augsburg in 743 but continued to rule until his death in 748. Saint Boniface completed the people's conversion to Christianity in the early 8th century. Tassilo III succeeded his father at the age of eight after an unsuccessful attempt by Grifo to rule Bavaria.
He ruled under Frankish oversight but began to function independently from 763 onwards. He was noted for founding new monasteries and for expanding eastwards, fighting Slavs in the eastern Alps and along the River Danube and colonising these lands. After 781, his cousin Charlemagne began to pressure Tassilo to submit and deposed him in 788; the deposition was not legitimate. Dissenters attempted a coup against Charlemagne at Tassilo's old capital of Regensburg in 792, led by his own son Pépin the Hunchback; the king had to drag Tassilo out of imprisonment to formally renounce his rights and titles at the Assembly of Frankfurt in 794. This is the last appearance of Tassilo in the sources, he died a monk; as all of his family were forced into monasteries, this was the end of the Agilolfing dynasty. For the next 400 years numerous families held the duchy for more than three generations. With the revolt of duke Henry the Quarrelsome in 976, Bavaria lost large territories in the south and
A campus is traditionally the land on which a college or university and related institutional buildings are situated. A college campus includes libraries, lecture halls, residence halls, student centers or dining halls, park-like settings. A modern campus is a collection of buildings and grounds that belong to a given institution, either academic or non-academic. Examples include the Apple Campus; the word derives from a Latin word for "field" and was first used to describe the large field adjacent Nassau Hall of the College of New Jersey in 1774. The field separated Princeton from the small nearby town; some other American colleges adopted the word to describe individual fields at their own institutions, but "campus" did not yet describe the whole university property. A school might have one space called a campus, one called a field, another called a yard; the tradition of a campus began with the medieval European universities where the students and teachers lived and worked together in a cloistered environment.
The notion of the importance of the setting to academic life migrated to America, early colonial educational institutions were based on the Scottish and English collegiate system. The campus evolved from the cloistered model in Europe to a diverse set of independent styles in the United States. Early colonial colleges were all built in proprietary styles, with some contained in single buildings, such as the campus of Princeton University or arranged in a version of the cloister reflecting American values, such as Harvard's. Both the campus designs and the architecture of colleges throughout the country have evolved in response to trends in the broader world, with most representing several different contemporary and historical styles and arrangements; the meaning expanded to include the whole institutional property during the 20th century, with the old meaning persisting into the 1950s in some places. Sometimes the lands on which company office buildings sit, along with the buildings, are called campuses.
The Microsoft Campus in Redmond, Washington is a good example. Hospitals, airports sometimes use the term to describe the territory of their facilities; the word "campus" has been applied to European universities, although most such institutions are characterized by ownership of individual buildings in urban settings rather than park-like lawns in which buildings are placed. Campus novel Campus university Satellite campus History of college campuses and architecture in the United States The dictionary definition of campus at Wiktionary Media related to Campuses at Wikimedia Commons
Weihenstephan Abbey was a Benedictine monastery in Weihenstephan, now part of the district of Freising, in Bavaria, Germany. Brauerei Weihenstephan, located at the monastery site since at least 1040, is said to be the world's oldest continuously operating brewery. Saint Korbinian, whose arrival in Freising is dated at around 720, founded a church dedicated to Saint Stephen here. A dormitory for monks that adjoined the building disappears from records by the end of the eighth century; the monastery itself, dedicated at first to Saint Vitus later to Saints Stephen and Michael, was founded by Bishop Hitto von Freising between 811 and 835. From until 1020 or 1021 it was a monastery of Augustinian canons before becoming a Benedictine abbey; the abbey was dissolved in 1803 during its property sold off. In 1810 the abbey church, made into a parish church, was demolished; the Weihenstephan Brewery can trace its roots at the abbey to 768, as a document from that year refers to a hop garden in the area paying a tithe to the monastery.
A brewery was licensed by the City of Freising in 1040, and, the founding date claimed by the modern brewery. The brewery thus has a credible claim to being the oldest working brewery in the world; when the monastery and brewery were secularised in 1803, they became possessions of the State of Bavaria. Since 1923, the brewery has been known as the Bavarian State Brewery Weihenstephan, is operated in conjunction with the Technical University of Munich as both a state-of-the-art production facility and a centre for learning; the brewery produces a range of pale lagers and wheat beers including Weihenstephaner Weissbier, a 5.4% ABV weissbier, available in filtered and unfiltered versions. The strongest beers the brewery produces are Infinium and Korbinian. Klöster in Bayern: Weihenstephan Weihenstephaner Brewery website