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Al-Maʾmūnī
ʿAbū Ṭālib ʿAbd al-Salām ibn al-Ḥasan al-Maʾmūnī (, born Baghdad after 953 CE, died 993) was an Arabic poet, noted for his epigrammatic writing.Bürgel, J.C., 'al-Maʾmūnī', in ''Encyclopaedia of Islam'', ed. by P. Bearman and others, 2nd edn, 12 vols (Leiden: Brill, 1960–2005), . Life Al-Maʾmūnī's name indicates that he was descended from the caliph al-Maʾmūn. Though born in Baghdād, he soon moved to Rayy, where he studied with Ṣāḥib Ibn ʿAbbād; falling out with some of Ibn ʿAbbād's circle, he moved to Nīshāpūr, joining the court of Abu ’l-Ḥusayn al-ʿUtbī and his successor Abū Naṣr in Bukhārā through the patronage of Ibn Sīmjūr, a Sāmānid commander. There he met al-Tha'ālibī, who was later to write a biography and record the lion's share of al-Maʾmūnī's surviving verse. Although al-Tha'ālibī reports that al-Maʾmūnī aspired to win (or regain?) the ʿAbbāsid caliphate, this clearly never transpired, and he died of h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sekanjabin
Sekanjabin ( fa, سکنجبین), one of the oldest Iranian drinks , is made of honey and vinegar. Sekanjabin is usually served in summer. It is sometimes seasoned with mint. Name ''Sekanjabin'' is a compound of "vinegar" and "honey", transmitted through Arabic (which explains the change of to ). Recipes Honey sekanjabin Ingredients: * 1 1/3 cup honey * 1 cup water * 2/3 cup white vinegar Method: Simmered and mixed with mint, cucumbers, and lime as in the sugary recipe below. The foam is skimmed off while cooking. Sugary sekanjebin Ingredients: * 2 cups sugar * 2 cups water * 1/2 cup white vinegar * A small bunch of fresh mint, washed * 2 small seedless cucumbers, washed, peeled and shredded * Lime rind (optional) Method: * In a heavy-bottom pot combine sugar and water. Place on medium heat and stir till sugar is dissolved. Reduce heat and gently boil for 10–15 minutes. * Add 1/2 cup of vinegar and simmer for 25–30 minutes or until it thickens. Taste and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conceit
An extended metaphor, also known as a conceit or sustained metaphor, is the use of a single metaphor or analogy at length in a work of literature. It differs from a mere metaphor in its length, and in having more than one single point of contact between the object described (the so-called tenor) and the comparison used to describe it (the vehicle). These implications are repeatedly emphasized, discovered, rediscovered, and progressed in new ways. History of meaning In the Renaissance, the term (which is related to the word concept) indicated the idea that informed a literary work--its theme. Later, it came to stand for the extended and heightened metaphor common in Renaissance poetry, and later still it came to denote the even more elaborate metaphors of 17th century poetry. The Renaissance conceit, given its importance in Petrarch's ''Il Canzoniere'', is also referred to as Petrarchan conceit. It is a comparison in which human experiences are described in terms of an outsized met ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mannerism
Mannerism, which may also be known as Late Renaissance, is a style in European art that emerged in the later years of the Italian High Renaissance around 1520, spreading by about 1530 and lasting until about the end of the 16th century in Italy, when the Baroque style largely replaced it. Northern Mannerism continued into the early 17th century. Mannerism encompasses a variety of approaches influenced by, and reacting to, the harmonious ideals associated with artists such as Leonardo da Vinci, Raphael, Vasari, and early Michelangelo. Where High Renaissance art emphasizes proportion, balance, and ideal beauty, Mannerism exaggerates such qualities, often resulting in compositions that are asymmetrical or unnaturally elegant.Gombrich 1995, . Notable for its artificial (as opposed to naturalistic) qualities, this artistic style privileges compositional tension and instability rather than the balance and clarity of earlier Renaissance painting. Mannerism in literature and music is not ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Persian Language
Persian (), also known by its endonym Farsi (, ', ), is a Western Iranian language belonging to the Iranian branch of the Indo-Iranian subdivision of the Indo-European languages. Persian is a pluricentric language predominantly spoken and used officially within Iran, Afghanistan, and Tajikistan in three mutually intelligible standard varieties, namely Iranian Persian (officially known as ''Persian''), Dari Persian (officially known as ''Dari'' since 1964) and Tajiki Persian (officially known as ''Tajik'' since 1999).Siddikzoda, S. "Tajik Language: Farsi or not Farsi?" in ''Media Insight Central Asia #27'', August 2002. It is also spoken natively in the Tajik variety by a significant population within Uzbekistan, as well as within other regions with a Persianate history in the cultural sphere of Greater Iran. It is written officially within Iran and Afghanistan in the Persian alphabet, a derivation of the Arabic script, and within Tajikistan in the Tajik alphabet, a der ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Astrolabe
An astrolabe ( grc, ἀστρολάβος ; ar, ٱلأَسْطُرلاب ; persian, ستارهیاب ) is an ancient astronomical instrument that was a handheld model of the universe. Its various functions also make it an elaborate inclinometer and an analog calculation device capable of working out several kinds of problems in astronomy. In its simplest form it is a metal disc with a pattern of wires, cutouts, and perforations that allows a user to calculate astronomical positions precisely. Historically used by astronomers, it is able to measure the altitude above the horizon of a celestial body, day or night; it can be used to identify stars or planets, to determine local latitude given local time (and vice versa), to survey, or to triangulate. It was used in classical antiquity, the Islamic Golden Age, the European Middle Ages and the Age of Discovery for all these purposes. The astrolabe's importance comes not only from the early developments into the study of astron ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khabees
Khabees ( ar, الخبيص sometimes pronounce as Khabeesa) is a traditional sweet dish from Arab States of the Persian Gulf, and common in Qatar, Bahrain, Kuwait, Oman, Saudi Arabia and the United Arab Emirates. It is made of flour and oil and is commonly served as a traditional dish for breakfast, especially during Eid days. Etymology Khabeeخَبِيصْ(or more uncommonly, ''khabeesa'' خبيصة) a loanword from Aramaic ܚܒܝܨܐ or חָבִיצָא. The rooخَبَصَ(“to mix”) is denominal. History A recipe for Khabees was mentioned in a tenth-century Arabic Arabic (, ' ; , ' or ) is a Semitic language spoken primarily across the Arab world.Semitic languages: an international handbook / edited by Stefan Weninger; in collaboration with Geoffrey Khan, Michael P. Streck, Janet C. E.Watson; Walter ... cookbook, Kitab al-Ṭabīḫ (the book of dishes) by Ibn Sayyar al-Warraq. Arab cuisine Middle Eastern cuisine Qatari cuisine Bahraini cuisine Emir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suhur
''Sahūr'' , ''Suhūr'', or ''Suhoor'' (; ar, سحور, suḥūr, lit=of the dawn', 'pre-dawn meal), also called Sahari, Sahrī, or Sehri (Persian/Urdu: سحری, Bangla: সেহরী) is the meal consumed early in the morning by Muslims before fasting (sawm), before dawn during or outside the Islamic month of Ramadan. The meal is eaten before fajr prayer. Sahur corresponds to iftar- the evening meal during Ramadan, replacing the traditional three meals a day ( breakfast, lunch, and dinner), although in some places dinner is also consumed after iftar later during the night. Being the last meal eaten by Muslims before fasting from dawn to sunset during the month of Ramadan, suhur is regarded by Islamic traditions as a benefit of the blessings in that it allows the person fasting to avoid the crankiness or the weakness caused by the fast. According to a hadith in '' Sahih al-Bukhari'', Anas ibn Malik narrated, " The Prophet said, 'take suhur as there is a blessing in it.'" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harissa
Harissa ( ar, هريسة ''harīsa'', from Maghrebi Arabic) is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasted red peppers, Baklouti peppers (), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors. Rose harissa, made with rose petals, is also made. Tunisia is the biggest exporter of prepared harissa and UNESCO lists it as part of Tunisia's Intangible Cultural Heritage. The origin of harissa goes back to the importation of chili peppers into Maghrebian cuisine by the Columbian exchange, presumably during the Spanish occupation of Ottoman Tunisia between 1535 and 1574. Etymology The word derives from the Arabic root 'harasa' () 'to pound, to break into pieces', referring to pounding chilis. Consumption and culinary traditions Algeria In Algeria, harissa is commonly added to soups, stews, and couscous. Harissa paste can also be used as a rub for meat or eggplan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Borani
Borani ( fa, بورانی, bowrâni) is a salad dish from Iranian cuisine. It is also found in Turkish cuisine where it is associated with certain provinces like Isparta, Urfa and Van. Some versions are made with spinach and yogurt, while the Ancient Persian borani was made with eggplant, and a regional version from Urfa is made with lamb and vegetarian meatballs. Borani is also popular in the Caucasus and Afghanistan. Terminology Borani was the name of an eggplant dish in Ancient Persian cuisine. In the cuisine of Urfa province borani is a lamb and bulgur kofta dish made with chard and chickpeas, sometimes called "Urfa borani". There is also a form of the dish made with spinach and yogurt, and other versions made with different ingredients combined with yogurt. In southern Albania the term describes a baked egg and spinach dish. In Gaziantep there is version without any yogurt, called borani, and made with black-eyed peas and ground lamb. In a study on the 'Foods and Bread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jujube
Jujube (), sometimes jujuba, known by the scientific name ''Ziziphus jujuba'' and also called red date, Chinese date, and Chinese jujube, is a species in the genus ''Ziziphus'' in the buckthorn family Rhamnaceae. Description It is a small deciduous tree or shrub reaching a height of , usually with thorny branches. The leaves are shiny-green, ovate-acute, long and wide, with three conspicuous veins at the base, and a finely toothed margin. The flowers are small, wide, with five inconspicuous yellowish-green petals. The fruit is an edible oval drupe deep; when immature it is smooth-green, with the consistency and taste of an apple with lower acidity, maturing brown to purplish-black, and eventually wrinkled, looking like a small date. There is a single hard kernel, similar to an olive pit, containing two seeds. Chemistry Leaves contain saponin and ziziphin, which suppresses the ability to perceive sweet taste. Flavinoids found in the fruits include Kaempfero ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gazelle Ankles
Gazelle ankles (transliterated from Arabic: كعب الغزال kaʕbu lɣazaːl, also known in French as ''cornes de gazelle'', "gazelle horns") are a traditional cookie of North Africa.Alain Jaouhari (2005) ''Marruecos: la cocina de mi madre''. Intermón Oxfan. p. 172. {{ISBN, 978-8484523536 They are crescent-shaped cookies made of flour-based dough filled with almond paste aromatized with orange blossom water. Gazelle ankles are relatively pricey due to the use of almonds as an ingredient, and are therefore served as a delicacy at special events such as weddings and baby showers, often with tea. Ingredients The essential ingredients in gazelle ankles: * almonds * orange blossom water * flour * sugar * butter * cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ... Ref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
