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Hu Sihui
Hu Sihui (, 和斯輝, 忽斯慧, also Hu Zheng Qi Huei; active nr. 1314–1330) was a Chinese court therapist and dietitian during Yuan dynasty. He is known for his book ''Yinshan Zhengyao'' (''Dietary Principles''), that became a classic in Chinese medicine and Chinese cuisine. He was the first to empirically discover and clearly describe deficiency diseases. Biography The career of Hu Sihui, as he states in preface to his book, was in the reign of Buyantu Khan in Yenyu years (1314—1320). His ethnicity is unclear. He has been credited as of Mongol descent by some East Asian scholars, while Western scholars have pointed out his Turkic descent, his book being "far too comfortable with Turkic and a larger Islamic culture." He was an official in Xuanhui Yuan (the Ministry of Court Supplies and Provisions), around 1315 Hu Sihui initially emerged as the therapist of Empress Dowager, soon also became the therapist of the acting Empress, and later received the rank of the chief Impe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Principles Of Correct Diet, Yuan Dynasty, 1330
A principle is a proposition or value that is a guide for behavior or evaluation. In law, it is a rule that has to be or usually is to be followed. It can be desirably followed, or it can be an inevitable consequence of something, such as the laws observed in nature or the way that a system is constructed. The principles of such a system are understood by its users as the essential characteristics of the system, or reflecting system's designed purpose, and the effective operation or use of which would be impossible if any one of the principles was to be ignored. A system may be explicitly based on and implemented from a document of principles as was done in IBM's 360/370 ''Principles of Operation''. Examples of principles are, entropy in a number of fields, least action in physics, those in descriptive comprehensive and fundamental law: doctrines or assumptions forming normative rules of conduct, separation of church and state in statecraft, the central dogma of molecular biology ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia (such as mantı, ayran, kaymak), creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen. Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Anatolia region inherits many elements of Ottoman court cuisine, inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jingtai Emperor
The Jingtai Emperor (21 September 1428 – 14 March 1457), born Zhu Qiyu, was the seventh Emperor of the Ming dynasty, reigned from 1449 to 1457. The second son of the Xuande Emperor, he was selected in 1449 to succeed his elder brother Emperor Yingzong (then reigned as the "Zhengtong Emperor"), when the latter was captured by Mongols following the Tumu Crisis. He reigned for 8 years before being removed from the throne by his elder brother Emperor Yingzong (then reigned as the "Tianshun Emperor"). The Jingtai Emperor's era name, " Jingtai", means "exalted view". He was one of two Ming emperors who was not buried in either the Ming tombs in Beijing or the Xiaoling Mausoleum in Nanjing. Early life The future Jingtai Emperor was born on 21 September 1428 with the name Zhu Qiyu to the Xuande Emperor and Consort Xian. On 3 August 1449, he was appointed regent by his older half-brother, the Zhengtong Emperor. Zhu Qiyu would ascend the throne by the Ming court in 1449 after hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ming Dynasty
The Ming dynasty (), officially the Great Ming, was an Dynasties in Chinese history, imperial dynasty of China, ruling from 1368 to 1644 following the collapse of the Mongol Empire, Mongol-led Yuan dynasty. The Ming dynasty was the last orthodox dynasty of China ruled by the Han Chinese, Han people, the majority ethnic group in China. Although the primary capital of Beijing fell in 1644 to a rebellion led by Li Zicheng (who established the short-lived Shun dynasty), numerous rump state, rump regimes ruled by remnants of the House of Zhu, Ming imperial family—collectively called the Southern Ming—survived until 1662. The Ming dynasty's founder, the Hongwu Emperor (r. 1368–1398), attempted to create a society of self-sufficient rural communities ordered in a rigid, immobile system that would guarantee and support a permanent class of soldiers for his dynasty: the empire's standing army exceeded one million troops and the naval history of China, navy's dockyards in Nanjin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vermicelli
Vermicelli (; , , also , ) is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker. The term ''vermicelli'' is also used to describe various types of thin noodles from Asia. In Vietnam vermicelli is the same as angel hair pasta or ''capellini''. Thickness comparison As defined in Italy: In the United States, the National Pasta Association (which has no links with its Italian counterpart, the Unione Industriali Pastai Italiani) lists vermicelli as a thinner type of spaghetti. The Code of Federal Regulations of the United States of America defines "spaghetti" and "vermicelli" by diameter: History In 14th-century Italy, long pasta shapes had varying local names. Barnabas de Reatinis of Reggio notes in his ''Compendium de naturis et proprietatibus alimentorum'' (1338) that the Tuscan ''vermicelli'' are called ''orati'' in Bologna, ''minutelli'' in Venice, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saffron
Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Although some doubts remain on its origin, it is believed that saffron originated in Iran. However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant. Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise, and has been traded and used for thousands of years. In the 21st century, Iran produces some 90% of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turmeric
Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and a considerable amount of Annual rainfall in india, annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption. The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a food coloring#Natural food dyes, coloring and flavoring agent in many Asian cuisines, especially for Curry, curries, as well as for dyeing, characteristics imparted by the principal turmeric constituent, curcumin. Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard plant, mustard-like aroma. Curcumin, a bright yellow chemical produced by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mace (unit)
A mace (; Hong Kong English usage: tsin; Southeast Asian English usage: chee) is a traditional Chinese measurement of weight in East Asia that was also used as a currency denomination. It is equal to 10 candareens and is of a tael or approximately 3.78 grams. A troy mace is approximately 3.7429 grams. In Hong Kong, one mace is 3.779936375 grams. and in Ordinance 22 of 1884, it is ounces avoirdupois. In Singapore, one mace (referred to as chee) is 3.77994 grams. In imperial China, 10 candareens equaled 1 mace which was of a tael and, like the other units, was used in weight-denominated silver currency system. A common denomination was 7 mace and 2 candareens, equal to one silver Chinese yuan. Name Like other similar measures such as tael and catty, the English word "mace" derives from Malay, in this case through Dutch ''maes'', plural ''masen'', from Malay ''mas'' which, in turn, derived from Sanskrit ', a word related to "mash," another name for the urad bean, and masha, a tr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cardamom
Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; ''Elettaria'' pods are light green and smaller, while ''Amomum'' pods are larger and dark brown. Species used for cardamom are native throughout tropical and subtropical Asia. The first references to cardamom are found in Sumer, and in the Ayurvedic literatures of India. Nowadays it is also cultivated in Guatemala, Malaysia, and Tanzania. The German coffee planter Oscar Majus Klöffer introduced Indian cardamom to cultivation in Guatemala before World War I; by 2000, that country had become the biggest producer and exporter of cardamom in the world, followed by India. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lanxangia Tsaoko
''Lanxangia tsaoko'', formerly ''Amomum tsao-ko'', is a ginger-like plant known in English by the transliterated Chinese name (). It grows at high altitudes in Yunnan, as well as the northern highlands of Vietnam. Both wild and cultivated plants are used medicinally and also in cooking. The dried fruit of the plant has a punguent, gingery taste. It shows anti-quorum sensing and anti-biofilm activity on ''Staphylococcus aureus'' (Gram positive), Salmonella Typhimurium and ''Pseudomonas aeruginosa ''Pseudomonas aeruginosa'' is a common encapsulated, gram-negative, aerobic–facultatively anaerobic, rod-shaped bacterium that can cause disease in plants and animals, including humans. A species of considerable medical importance, ''P. aerugi ...'' (Gram negative). References Alpinioideae {{Zingiberales-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkic Languages
The Turkic languages are a language family of over 35 documented languages, spoken by the Turkic peoples of Eurasia from Eastern Europe and Southern Europe to Central Asia, East Asia, North Asia (Siberia), and Western Asia. The Turkic languages originated in a region of East Asia spanning from Mongolia to Northwest China, where Proto-Turkic is thought to have been spoken, from where they expanded to Central Asia and farther west during the first millennium. They are characterized as a dialect continuum. Turkic languages are spoken by some 200 million people. The Turkic language with the greatest number of speakers is Turkish language, Turkish, spoken mainly in Anatolia and the Balkans; its native speakers account for about 38% of all Turkic speakers. Characteristic features such as vowel harmony, agglutination, subject-object-verb order, and lack of grammatical gender, are almost universal within the Turkic family. There is a high degree of mutual intelligibility, upon mode ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thomas T
Thomas may refer to: People * List of people with given name Thomas * Thomas (name) * Thomas (surname) * Saint Thomas (other) * Thomas Aquinas (1225–1274) Italian Dominican friar, philosopher, and Doctor of the Church * Thomas the Apostle * Thomas (bishop of the East Angles) (fl. 640s–650s), medieval Bishop of the East Angles * Thomas (Archdeacon of Barnstaple) (fl. 1203), Archdeacon of Barnstaple * Thomas, Count of Perche (1195–1217), Count of Perche * Thomas (bishop of Finland) (1248), first known Bishop of Finland * Thomas, Earl of Mar (1330–1377), 14th-century Earl, Aberdeen, Scotland Geography Places in the United States * Thomas, Illinois * Thomas, Indiana * Thomas, Oklahoma * Thomas, Oregon * Thomas, South Dakota * Thomas, Virginia * Thomas, Washington * Thomas, West Virginia * Thomas County (other) * Thomas Township (other) Elsewhere * Thomas Glacier (Greenland) Arts, entertainment, and media * ''Thomas'' (Burton novel) 1969 novel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
