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Conditum02
Conditum, piperatum, or konditon (κόνδιτον) is a family of spiced wines in Ancient Roman cuisine, ancient Roman and Byzantine cuisine, Byzantine cuisine. The Latin language, Latin name translates roughly as "spiced". Recipes for ''conditum viatorium'' (traveler's spiced wine) and ''conditum paradoxum'' (surprise spiced wine) are found in ''De re coquinaria''. This ''conditum paradoxum'' includes wine, honey, Black pepper, pepper, Mastic (plant resin), mastic, Bay Laurel, laurel, saffron, Date Palm, date seeds and dates soaked in wine. In the Levant of the 4th-century Common Era, CE, the main ingredients of ''conditum'' were wine, honey and pepper corns. Conditum was considered to be a piquant wine. A 10th-century redaction of an earlier Greek Byzantine agricultural work brings down the relative portions of each ingredient: Let eight Scruple (unit), scruples of pepper [corns] washed and dried and carefully pounded; one ''Ancient Roman units of measurement#Dry measure, sext ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conditum02
Conditum, piperatum, or konditon (κόνδιτον) is a family of spiced wines in Ancient Roman cuisine, ancient Roman and Byzantine cuisine, Byzantine cuisine. The Latin language, Latin name translates roughly as "spiced". Recipes for ''conditum viatorium'' (traveler's spiced wine) and ''conditum paradoxum'' (surprise spiced wine) are found in ''De re coquinaria''. This ''conditum paradoxum'' includes wine, honey, Black pepper, pepper, Mastic (plant resin), mastic, Bay Laurel, laurel, saffron, Date Palm, date seeds and dates soaked in wine. In the Levant of the 4th-century Common Era, CE, the main ingredients of ''conditum'' were wine, honey and pepper corns. Conditum was considered to be a piquant wine. A 10th-century redaction of an earlier Greek Byzantine agricultural work brings down the relative portions of each ingredient: Let eight Scruple (unit), scruples of pepper [corns] washed and dried and carefully pounded; one ''Ancient Roman units of measurement#Dry measure, sext ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salomon Buber
Solomon (or Salomon) Buber (2 February 1827 – 28 December 1906) was a Jewish Galician scholar and editor of Hebrew works. He is especially remembered for his editions of Midrash and other medieval Jewish manuscripts, and for the pioneering research surrounding those texts. Biographical data Solomon Buber was born at Lemberg (then part of the Kingdom of Galicia and Lodomeria, Austria, now Lviv, Ukraine) on February 2, 1827. His father, Isaiah Abraham Buber, was versed in Talmudic literature and Jewish philosophy, and was Solomon's teacher in the latter subject; but for his son's Biblical and Talmudic studies he carefully selected competent professional teachers. Buber soon desired to conduct independent research and put the results in literary form—a disposition that proved valuable to Jewish literature. At twenty years of age, Buber married and entered commercial pursuits. He rose rapidly to become ''Handelskammerrath,'' and auditor of the Austro-Hungarian Bank and of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Historical Drinks
History (derived ) is the systematic study and the documentation of the human activity. The time period of event before the History of writing#Inventions of writing, invention of writing systems is considered prehistory. "History" is an umbrella term comprising past events as well as the memory, discovery, collection, organization, presentation, and interpretation of these events. Historians seek knowledge of the past using historical sources such as written documents, oral accounts, art and material artifacts, and ecological markers. History is not complete and still has debatable mysteries. History is also an Discipline (academia), academic discipline which uses narrative to describe, examine, question, and analyze past events, and investigate their patterns of cause and effect. Historians often debate which narrative best explains an event, as well as the significance of different causes and effects. Historians also debate the historiography, nature of history as an end in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Wine
Wine has been produced for thousands of years, with evidence of ancient wine production in Georgia from BC (the earliest known traces of wine), West Azerbaijan province of Iran from BC, Armenia from BC (large-scale production), and Sicily from BC. The earliest evidence of a grape and rice mixed based fermented drink sometimes compared to wine was found in ancient China ( BC). The altered consciousness produced by wine has been considered religious since its origin. The ancient Greeks worshiped Dionysus or Bacchus and the Ancient Romans carried on his cult.The history of wine in ancient Greece at greekwinemakers.com Consumption of ritual wine, probably a certain type of sweet wine originall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Roman Units Of Measurement
The ancient Roman units of measurement were primarily founded on the Hellenic system, which in turn was influenced by the Egyptian system and the Mesopotamian system. The Roman units were comparatively consistent and well documented. Length The basic unit of Roman linear measurement was the ''pes'' or Roman foot (plural: ''pedes''). Investigation of its relation to the English foot goes back at least to 1647, when John Greaves published his ''Discourse on the Romane foot''. Greaves visited Rome in 1639, and measured, among other things, the foot measure on the tomb of Titus Statilius Aper, that on the statue of Cossutius formerly in the gardens of Angelo Colocci, the congius of Vespasian previously measured by Villalpandus, a number of brass measuring-rods found in the ruins of Rome, the paving-stones of the Pantheon and many other ancient Roman buildings, and the distance between the milestones on the Appian Way. He concluded that the Cossutian foot was the "true" Roman foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scruple (unit)
The scruple (℈) is a small unit in the apothecaries' system, derived from the old Roman ' () unit ('' scrupulus''/''scrupulum'').__NOTOC__ Mass unit The scruple is ounce, dram, or 20 grains. It is therefore equal to 1.2959782 grams. The Roman scruple was somewhat smaller, around 1.14 g. Volume unit The fluid scruple is fluid ounce, fluid dram, 20 minims, or teaspoon, or 1 saltspoon. It is therefore equal to 1.23 milliliters. See also * Scruples (other) * Roman units * Byzantine units Byzantine units of measurement were a combination and modification of the ancient Greek and Roman units of measurement used in the Byzantine Empire. Until the reign of Justinian I (527–565), no universal system of units of measurement existed i ... * Э References {{Reflist, 2 Units of volume Customary units of measurement Alcohol measurement spoons Cooking weights and measures ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piquant
Pungency () refers to the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy () is sometimes applied to foods with a lower degree of pungency that are "agreeably stimulating to the palate". Examples of piquant food include mustard and curry. Terminology In colloquial speech, the term "pungency" can refer to any strong, sharp smell or flavor. However, in scientific speech, it refers specifically to the "hot" or "spicy" quality of chili peppers. It is the preferred term by scientists as it eliminates the potential ambiguity arising from use of "hot" and "spicy", which can also refer to temperature or the presence of spices, respectively. For instance, a pumpkin pie can be both hot (out of the oven) and spicy (due to the common inclusion of spices such as cinnamon, nutmeg, allspice, mace, and cloves), but it is not ''pungent''. (A food critic may neverthe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Avodah Zarah (tractate)
''Avodah Zarah'' (Hebrew: , or "foreign worship", meaning " idolatry" or "strange service") is the name of a tractate of the Talmud, located in ''Nezikin'', the fourth Order of the Talmud dealing with damages. The main topic of the tractate is laws pertaining to Jews living amongst Gentiles, including regulations about the interaction between Jews and "avodei ha kochavim", which literally interpreted is "Worshipers of the stars", but is most often translated as "idolaters", "pagans", or "heathen." Mishna The tractate consists of five chapters. The number of mishnayot is according to the standard numbering; however, different versions split up the individual mishnayot, or combine them, and the chapter breaks may vary, as well. Chapter One (nine mishnayot) deals with the prohibition of trade with idolaters around their festivals, such as Saturnalia and Kalenda (so as not to be complicit in the festive idolatry) and with the items that are forbidden to be sold to idolaters ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Solomon Sirilio
Solomon Sirilio ( he, סיריליאו also שלמה סריליו) (1485–1554), the son of Joseph Sirilio, was a rabbi and author of one of the first commentaries made on the Jerusalem Talmud (''Seder Zeraim''). Background Solomon Sirilio was a child during the expulsion of Jews from Spain, and wandered with his parents until they eventually reached Salonika, in Greece, where they settled.''Encyclopedia of Great Men in Israel'' (vol. 4), Mordechai Margalioth, Jerusalem 1950, pp. 1305–1306 (Hebrew) He studied Jewish legal law and ethics in the city’s chief seats of learning, until, at length, he began to instruct others in the laws of his countrymen, the Mosaic law, both, in his city and in Adrianople. In 1532, he immigrated to Ottoman Galilee where he settled in Safed. In Safed, he held a discussion with Rabbi Jacob Berab over a decision concerning meat. Because of a dispute between himself and Rabbi Jacob Berab, Sirilio left Safed and moved to Jerusalem. There he dissemina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Terumot
Terumot ( he, תְּרוּמוֹת, lit. "Priestly dues" and often, "heave-offering") is the sixth tractate of ''Seder Zeraim'' ("Order of Seeds") of the Mishnah and of the Jerusalem Talmud. This tractate discusses the laws of teruma, a gift of produce that an Israelite farmer was required to set aside and give to a ''kohen'' (priest). There were two kinds of ''terumot'' given to the priest: the regular heave-offering, known also as the ''terumah gedolah'' ("great heave-offering"), which the Israelites were required to give to the priest from the produce of their fields; the other was the ''terumat ma'aser'' ("tithe of the heave-offering"), namely, the gift that the Levites were required to put aside for the priests from the tithe which ordinary Israelites had been required to give to them. The laws detailed in this tractate are derived from the Torah in and , and for ''terumat ma'aser'' from . The mitzvah (commandment) applies only to produce grown in the Land of Israel and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jerusalem Talmud
The Jerusalem Talmud ( he, תַּלְמוּד יְרוּשַׁלְמִי, translit=Talmud Yerushalmi, often for short), also known as the Palestinian Talmud or Talmud of the Land of Israel, is a collection of rabbinic notes on the second-century Jewish Oral law, oral tradition known as the Mishnah. Naming this version of the Talmud after Palestine (region), Palestine or the Land of Israel rather than Jerusalemis considered more accurate, as the text originated mainly from Galilee in Byzantine Palaestina Secunda rather than from Jerusalem, where no Jews lived at the time. The Jerusalem Talmud predates its counterpart, the Talmud#Babylonian Talmud, Babylonian Talmud (known in Hebrew as the ), by about 200 years, and is written primarily in Jewish Palestinian Aramaic. Both versions of the Talmud have two parts, the Mishnah (of which there is only one version), which was finalized by Judah ha-Nasi around the year 200 CE, and either the Babylonian or the Jerusalem Gemara. The Gemara i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mekitze Nirdamim
Mekitze Nirdamim ( he, מְקִיצֵי נִרְדָּמִים, ''Meḳitse nirdamim'', "Rousers of Those Who Slumber") is a literary society dedicated to the retrieval, preservation, and publication of medieval Hebrew texts. It was first established at Lyck, Prussia in 1861, and is now based out of Jerusalem, Israel. History Mekitze Nirdamim was first established in Lyck, Prussia in 1861, mainly by the efforts of , editor of the Hebrew weekly '' Ha-Magid''. The Society's first board consisted of prominent scholars and philanthropists such as Rabbi Nathan Marcus Adler, Albert Cohn, S. D. Luzzatto, Moses Montefiore, Michael Sachs, Mattityahu Strashun, and Joseph Zedner. The organization's focus on realigning ''Haskalah'' and tradition among European Jews was met with opposition from some ''maskilim''. By 1864, nonethelessss, the number of subscribers stood at 1,200. Among its early publications were Luzzatto's 1864 edition of Judah Halevi's '' Diwan'', Salomon Buber's editi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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