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Challah Bread Six Braid 1
Challah (, he, חַלָּה or ; plural: or ) is a special bread of Ashkenazi Jewish origin, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays (other than Passover). Ritually acceptable challah is made of dough from which a small portion has been set aside as an offering. Challah may also refer to the dough offering. The word is biblical in origin, though originally referred only to the dough offering. Similar braided breads such as kalach and vánočka are found across Central and Eastern Europe. Name and origins The term in Biblical Hebrew meant a kind of loaf or cake. The Aramaic word given for its translation is (pl. ), and which word (var. syc, ܓܪܝܨܐ / ܓܪܝܣܐ) Payne Smith defines as "a cake or loaf," or "morsel of bread." In Hebrew, the word challah is derived from the root () which means “hollow,” “space” or “pierced.” In Rabbinic terminology, ''challah'' often refers to the portion o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sesame Seed
Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. World production in 2018 was , with Sudan, Myanmar, and India as the largest producers. Sesame seed is one of the oldest oilseed crops known, domesticated well over 3,000 years ago. ''Sesamum'' has many other species, most being wild and native to sub-Saharan Africa. ''S. indicum,'' the cultivated type, originated in India. It tolerates drought conditions well, growing where other crops fail. Sesame has one of the highest oil contents of any seed. With a rich, nutty flavor, it is a common ingredient in cuisines around the world. Like other foods, it can trigger allergic reactions in some people. Etymology The word "sesame" is from Latin ''sesamum'' and Greek σήσαμον : ''sēsamon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yiddish
Yiddish (, or , ''yidish'' or ''idish'', , ; , ''Yidish-Taytsh'', ) is a West Germanic language historically spoken by Ashkenazi Jews. It originated during the 9th century in Central Europe, providing the nascent Ashkenazi community with a vernacular based on High German fused with many elements taken from Hebrew (notably Mishnaic) and to some extent Aramaic. Most varieties of Yiddish include elements of Slavic languages and the vocabulary contains traces of Romance languages.Aram Yardumian"A Tale of Two Hypotheses: Genetics and the Ethnogenesis of Ashkenazi Jewry".University of Pennsylvania. 2013. Yiddish is primarily written in the Hebrew alphabet. Prior to World War II, its worldwide peak was 11 million, with the number of speakers in the United States and Canada then totaling 150,000. Eighty-five percent of the approximately six million Jews who were murdered in the Holocaust were Yiddish speakers,Solomon Birnbaum, ''Grammatik der jiddischen Sprache'' (4., erg. Aufl., Hambu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oleg Trubachyov
Oleg Nikolayevich Trubachyov (also transliterated as Trubachev or Trubačev, russian: Оле́г Никола́евич Трубачёв; 23 October 1930, in Stalingrad – 9 March 2002, in Moscow) was a Soviet and Russian linguist. A researcher of the etymology of Slavic languages and Slavic onomastics, specialist in historical linguistics and lexicographer. He was a Doctor of Sciences in Philological Sciences, an academician of the Russian Academy of Sciences and served as the editor-in-chief of the ''Etimologiya'' yearbook. His works are on the etymology of Slavic languages and on East Slavic onomastics. He graduated from Dnipropetrovsk University in 1952. He became deputy director of the Russian Language Institute in 1966 and served as the head of the institute's sector on etymology and onomastics Onomastics (or, in older texts, onomatology) is the study of the etymology, history, and use of proper names. An ''orthonym'' is the proper name of the object in question ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Max Vasmer
Max Julius Friedrich Vasmer (; russian: Максимилиан Романович Фа́смер, translit=Maksimilian Romanovič Fásmer; 28 February 1886 – 30 November 1962) was a Russo-German linguist. He studied problems of etymology in Indo-European, Finno-Ugric and Turkic languages and worked on the history of Slavic, Baltic, Iranian, and Finno-Ugric peoples. Biography Born to German parents in Saint Petersburg, Vasmer graduated from Saint Petersburg University in 1907. From 1910, he delivered lectures there as a professor. During the Russian Civil War of 1917–1922, he worked in the Universities of Saratov and of Dorpat (Tartu). In 1921, he settled in Leipzig, but in 1925 moved to Berlin. In 1938–1939, he delivered lectures at Columbia University in New York City. It was there that he started to work on his ''magnum opus'', the . He delivered the eulogy for Professor Aleksander Brückner in Berlin-Wilmersdorf in 1939 and he took over the chair of Slavistic studies a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Proto-Slavic
Proto-Slavic (abbreviated PSl., PS.; also called Common Slavic or Common Slavonic) is the Attested language, unattested, linguistic reconstruction, reconstructed proto-language of all Slavic languages. It represents Slavic speech approximately from the 2nd millennium B.C. through the 6th century A.D. As with most other proto-languages, no attested writings have been found; scholars have reconstructed the language by applying the comparative method to all the attested Slavic languages and by taking into account other Indo-European languages. Rapid development of Slavic speech occurred during the Proto-Slavic period, coinciding with the massive expansion of the Slavic-speaking area. Dialectal differentiation occurred early on during this period, but overall linguistic unity and mutual intelligibility continued for several centuries, into the 10th century or later. During this period, many sound changes diffused across the entire area, often uniformly. This makes it inconvenient to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Romanian Cuisine
Romanian cuisine () is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish and a series of European cuisines in particular from the Balkans, or Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe. Romanian cuisine includes numerous holiday dishes arranged according to the mentioned season and holiday since the country has its roots in the Eastern Orthodox Church. Romanian dishes consist of vegetables, cereals, fruits, honey, milk, dairy products, meat and game. Multiple different types of dishes are available, which are sometimes included under a generic term; for example, the category '' ciorbă'' includes a wide range of soups with a characteristic sour taste. Variations include meat and vegetable soup, tripe (''ciorbă de burtă'') and calf foot soup, or fish soup, all of which are soured by lemon juice, sauer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kalács
Kolach or kalach is a traditional bread found in Central and Eastern European cuisines, commonly served during various ritual meals. The name originates from the Old Slavonic word ''kolo'' (коло) meaning "circle" or "wheel". Korovai is sometimes categorised as a type of kolach. Etymology The name slightly varies between countries, but its general meaning originally comes from the Early Slavic root vocabulary that references the circular shape of the bread (Proto-Slavic: *kolačь, derived from "kolo"). Variants of "kolach" (Bulgarian, Macedonian and , Polish and Silesian: kołacz, , , sl, kolác) are the most commonly used forms, but "kalach" ( Belarusian and , , Polish and Silesian: kołocz) is also widespread. The nouns "korovai" ( pl, korowaj, sr, коровај, uk, коровай), "karavai" ( be, каравай, russian: каравай), and "kravai" ( bg, кравай) are not etymologically related to "kolach", but are used as names for a very similar type of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hungarian Cuisine
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products. General features Hungarian cuisine is mostly continental Central European, with some elements from Eastern Europe such as the use of poppy, and the popularity of kefir and quark. Paprika is often associated with Hungary and is used prominently in several dishes. Traditional Hungarian paprika is characterised by its bright colour and distinct heat, differentiating it from milder variations of paprika popular elsewhere in the world. Other herbs and spices commonly used in Hungarian cuisine include garlic, marjoram, caraway seeds, celery seeds and dill seeds. Typical Hungarian food is heavy on dairy and meats, similar to that of neighboring Czech, and Slovak cuisines. Chicken, pork and beef are common, while turkey, duck, lamb, fish an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kolach (bread)
Kolach or kalach is a traditional bread found in Central and Eastern European cuisines, commonly served during various ritual meals. The name originates from the Old Slavonic word ''kolo'' (коло) meaning "circle" or "wheel". Korovai is sometimes categorised as a type of kolach. Etymology The name slightly varies between countries, but its general meaning originally comes from the Early Slavic root vocabulary that references the circular shape of the bread (Proto-Slavic: *kolačь, derived from "kolo"). Variants of "kolach" (Bulgarian, Macedonian and , Polish and Silesian: kołacz, , , sl, kolác) are the most commonly used forms, but "kalach" ( Belarusian and , , Polish and Silesian: kołocz) is also widespread. The nouns "korovai" ( pl, korowaj, sr, коровај, uk, коровай), "karavai" ( be, каравай, russian: каравай), and "kravai" ( bg, кравай) are not etymologically related to "kolach", but are used as names for a very similar type of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ukrainians
Ukrainians ( uk, Українці, Ukraintsi, ) are an East Slavs, East Slavic ethnic group native to Ukraine. They are the seventh-largest nation in Europe. The native language of the Ukrainians is Ukrainian language, Ukrainian. The majority of Ukrainians are Eastern Orthodox Church, Eastern Orthodox Christians. While under the Polish–Lithuanian Commonwealth, the Austrian Empire, and then Austria-Hungary, the East Slavic population who lived in the territories of modern-day Ukraine were historically known as Ruthenians, referring to the territory of Ruthenia, and to distinguish them with the Ukrainians living under the Russian Empire, who were known as Little Russians, named after the territory of Little Russia. Cossacks#Ukrainian Cossacks, Cossack heritage is especially emphasized, for example in the Shche ne vmerla Ukraina, Ukrainian national anthem. Ethnonym The ethnonym ''Ukrainians'' came into wide use only in the 20th century after the territory of Ukraine obtained ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serbian Cuisine
Serbian cuisine ( sr, српска кухиња / srpska kuhinja) is a Balkan cuisine that consists of the culinary methods and traditions of Serbia. Its roots lie in History of Serbia, Serbian history, including centuries of cultural contact and influence with the Greeks and the Byzantine Empire, the Ottoman Empire, Ottomans, and Serbia's Balkans, Balkan neighbours, especially during the existence of Yugoslavia. Historically, Serbian food develops from pastoral customs that involved the keeping of sheep in mountain highlands, in a climate and regional context that favoured animal husbandry over vegetable farming; Serbian food is therefore traditionally richer in animal products and basic grains - corn, wheat and oats, than fresh vegetable dishes. Following the abandon of widely practiced pastoral lifestyles, Serbian food emerges through the middle ages heavily dependant not on lamb or mutton, but on the keeping of pigs for the annual cull and the production of various cured meats ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
