|
Challah
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 of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dough Offering
In Judaism, the dough offering (or ''mitzvat terumat challah'', "commandment of separating ''challah''" he, מצוות תרומת חלה) is a positive commandment requiring the owner of a bread dough to give a part of the kneaded dough to a kohen (Jewish priest). The obligation to separate the dough offering (henceforth: challah) from the dough begins the moment the dough is kneaded, but may also be separated after the loaves are baked. This commandment is one of the twenty-four kohanic gifts, and, by a biblical injunction, is only obligatory in the Land of Israel, but from a rabbinic injunction applies also to breadstuffs made outside the Land of Israel. The common modern practice in Orthodox Judaism is to burn (although simply throwing away the dough in a double-wrapped container is allowed) the portion to be given the Kohen, although giving the ''challah'' to a Kohen for consumption is permitted—even encouraged—outside Israel (permitted with restrictions, see article b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Challah Braiding
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 of d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shabbat
Shabbat (, , or ; he, שַׁבָּת, Šabbāṯ, , ) or the Sabbath (), also called Shabbos (, ) by Ashkenazim, is Judaism's day of rest on the seventh day of the week—i.e., Saturday. On this day, religious Jews remember the biblical stories describing the creation of the heaven and earth in six days and the redemption from slavery and The Exodus from Egypt, and look forward to a future Messianic Age. Since the Jewish religious calendar counts days from sunset to sunset, Shabbat begins in the evening of what on the civil calendar is Friday. Shabbat observance entails refraining from work activities, often with great rigor, and engaging in restful activities to honour the day. Judaism's traditional position is that the unbroken seventh-day Shabbat originated among the Jewish people, as their first and most sacred institution. Variations upon Shabbat are widespread in Judaism and, with adaptations, throughout the Abrahamic and many other religions. According to ''halakha ... [...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] |
Kalach (food)
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 o ... [...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] |
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] |
Diminutive
A diminutive is a root word that has been modified to convey a slighter degree of its root meaning, either to convey the smallness of the object or quality named, or to convey a sense of intimacy or endearment. A (abbreviated ) is a word-formation device used to express such meanings. In many languages, such forms can be translated as "little" and diminutives can also be formed as multi-word constructions such as " Tiny Tim". Diminutives are often employed as nicknames and pet names when speaking to small children and when expressing extreme tenderness and intimacy to an adult. The opposite of the diminutive form is the augmentative. Beyond the ''diminutive form'' of a single word, a ''diminutive'' can be a multi-word name, such as "Tiny Tim" or "Little Dorrit". In many languages, formation of diminutives by adding suffixes is a productive part of the language. For example, in Spanish can be a nickname for someone who is overweight, and by adding an suffix, it becomes which ... [...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] |
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] |
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] |
