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Pumpernickel
Pumpernickel (; ) is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains ("rye berries"). At one time it was traditional peasant fare, but largely during the 20th century various forms became popular with other classes through delicatessens and supermarkets. Present-day European and North American pumpernickel differ in several characteristics, including the use of additional leaveners. The North American version may have coloring and flavoring agents, added wheat flour, a higher baking temperature, and a dramatically shortened baking time. Etymology The word supposedly stems from an old Bavarian term for "hard", either referring to the process used to grind the grain into flour, or the density of the final bread product. According to ''Langenscheidts Taschenwörterbuch'' (1956), it refers to a form of " pumping work". The philologist Johann ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pumpernickel Allemand
Pumpernickel (; ) is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains ("rye berries"). At one time it was traditional peasant fare, but largely during the 20th century various forms became popular with other classes through delicatessens and supermarkets. Present-day European and North American pumpernickel differ in several characteristics, including the use of additional leaveners. The North American version may have coloring and flavoring agents, added wheat flour, a higher baking temperature, and a dramatically shortened baking time. Etymology The word supposedly stems from an old Bavarian term for "hard", either referring to the process used to grind the grain into flour, or the density of the final bread product. According to ''Langenscheidts Taschenwörterbuch'' (1956), it refers to a form of " pumping work". The philologist Johann ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rye Bread
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in dietary fiber, fiber, darker in color, and stronger in flavor. Rye bread was considered a staple through the Middle Ages. Many different types of rye grain have come from north-central, western, and eastern European countries such as Iceland, Germany, Austria, Denmark, Sweden, Norway, Finland, Estonia, Latvia, Lithuania, Poland, Belarus, Ukraine, Russia, the Netherlands, Belgium, France, and the Czech Republic and is also a specialty in the canton of Valais in Switzerland. Around 500 AD, the Germanic tribe of Saxon people, Saxons settled in Great Britain, Britain and introduced rye, which was well-suited to its temperate climates. Biochemistry While rye and wheat are genetically similar enou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rye Bread
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in dietary fiber, fiber, darker in color, and stronger in flavor. Rye bread was considered a staple through the Middle Ages. Many different types of rye grain have come from north-central, western, and eastern European countries such as Iceland, Germany, Austria, Denmark, Sweden, Norway, Finland, Estonia, Latvia, Lithuania, Poland, Belarus, Ukraine, Russia, the Netherlands, Belgium, France, and the Czech Republic and is also a specialty in the canton of Valais in Switzerland. Around 500 AD, the Germanic tribe of Saxon people, Saxons settled in Great Britain, Britain and introduced rye, which was well-suited to its temperate climates. Biochemistry While rye and wheat are genetically similar enou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sourdough Starter
Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. History In the ''Encyclopedia of Food Microbiology'', Michael Gaenzle writes: "The origins of bread-making are so ancient that everything said about them must be pure speculation. One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", which was confirmed a few years later by archeological evidence. ... "Bread production relied on the use of sourdough as a leavening agent for most of human history; the use of baker's yeast as a leavening agent dates back less than 150 years." Pliny the Elder described the sourdough method in his '' Natural History'': Sourdough remained the usual form of leavening d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sourdough
Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. History In the ''Encyclopedia of Food Microbiology'', Michael Gaenzle writes: "The origins of bread-making are so ancient that everything said about them must be pure speculation. One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", which was confirmed a few years later by archeological evidence. ... "Bread production relied on the use of sourdough as a leavening agent for most of human history; the use of baker's yeast as a leavening agent dates back less than 150 years." Pliny the Elder described the sourdough method in his '' Natural History'': Sourdough remained the usual form of leavening do ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peasant Foods
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients. In many historical periods, peasant foods have been stigmatized. They may use ingredients, such as offal and less-tender cuts of meat, which are not as marketable as a cash crop. One-dish meals are common. Common types Meat-and-grain sausages or mushes Ground meat or meat scraps mixed with grain in approximately equal proportions, then often formed into a loaf, sliced, and fried * Balkenbrij * Black pudding * Boudin * Goetta, a pork or pork-and-beef and pinhead oats sausage * Groaty pudding * Haggis, a savory dish containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while encased in a sheep's stomach * Knipp * Livermush * Lorne sausage * Meatloaf * Scrapple, pig scraps, cornmeal and other flours and spices fried together in a mush * Slatur Pasta * Pasta con i peperoni cruschi, an Italian pasta dish from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Johann Balthasar Schupp
Johann Balthasar Schupp (1 March 1610 – 26 October 1661) was a German satirical author and a writer of Christian lyrics. After 1654, his having switched mid-career to a position as a high-profile Lutheran pastor, the content and populist approach of Schupp's sermons and of the printed pamphlets which he now started to publish brought him into increasingly acrimonious conflict with Hamburg's (relatively) conservative church establishment. Much of his later written work appeared under a succession of pseudonyms. These included Antenor, Philandron, Ehrnhold, Philanderson, Mellilambius and Ambrosius. Life Provenance and early years Johann Balthasar Schupp was born in Giessen, the eldest recorded child of a prosperous middle class couple. He was baptised as a Protestant on 29 March 1610, but the baptismal record did not mention his birth date. The birth date of 1 March 1610 is widely applied in secondary sources, but no original record of it is traceable. Johann Eberhart (Eber ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Snopes
''Snopes'' , formerly known as the ''Urban Legends Reference Pages'', is a Fact checking, fact-checking website. It has been described as a "well-regarded reference for sorting out myths and rumors" on the Internet. The site has also been seen as a source for both validating and Debunker, debunking urban legends and similar stories in Culture of the United States, American popular culture. History 1990s In 1994, David and Barbara Mikkelson created an urban folklore web site that would become ''Snopes.com''. ''Snopes'' was an early online encyclopedia focused on urban legends, which mainly presented search results of user discussions. The site grew to encompass a wide range of subjects and became a resource to which Internet users began submitting pictures and stories of questionable veracity. According to the Mikkelsons, ''Snopes'' predated the search engine concept of fact-checking via search results. David Mikkelson had originally adopted the username "Snopes" (the name o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
False Etymology
A false etymology (fake etymology, popular etymology, etymythology, pseudo-etymology, or par(a)etymology) is a popular but false belief about the origin or derivation of a specific word. It is sometimes called a folk etymology, but this is also a technical term in linguistics. Such etymologies often have the feel of urban legends and can be more colorful and fanciful than the typical etymologies found in dictionaries, often involving stories of unusual practices in particular subcultures (e.g. Oxford students from non-noble families being supposedly a forced to write ''sine nobilitate'' by their name, soon abbreviated to ''s.nob.'', hence the word ''snob''). Many recent examples are "backronyms" (acronyms made up to explain a term), such as ''posh'' for "port outward, starboard homeward". Source and influence Erroneous etymologies can exist for many reasons. Some are reasonable interpretations of the evidence that happen to be false. For a given word there may often have been m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christian Teaching About The Devil
In Christianity, the Devil is the personification of evil, who rebelled against God in an attempt to become equal to God himself. He is depicted as a fallen angel, who was expelled from Heaven at the beginning of time, before God created the material world, and is in constant opposition to God. The devil is identified with several figures in the Bible including the serpent in the Garden of Eden, Lucifer, Satan, the tempter of the Gospels, Leviathan, and the dragon in the Book of Revelation. Early scholars discussed the role of the devil. Scholars influenced by neoplatonic cosmology, like Origen and Pseudo-Dionysius, portrayed the devil as representing deficiency and emptiness, the entity most remote from the divine. According to Augustine of Hippo, the realm of the devil is not nothingness, but an inferior realm standing in opposition to God. The standard Medieval depiction of the devil goes back to Gregory the Great. He integrated the devil, as the first creation of God, int ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chambers Dictionary
The ''Chambers Dictionary'' (''TCD'') was first published by William Chambers (publisher), William and Robert Chambers (publisher born 1802), Robert Chambers as ''Chambers's English Dictionary'' in 1872. It was an expanded version of ''Chambers's Etymological Dictionary'' of 1867, compiled by James Donald. A second edition came out in 1898, and was followed in 1901 by a new compact edition called ''Chambers's Twentieth Century Dictionary''. ''TCD'' is widely used by British crossword solvers and setters, and by ''Scrabble'' players (though it is no longer the official ''Scrabble'' dictionary). It contains many more dialectal, archaic, unconventional and eccentric words than its rivals, and is noted for its occasional wryly humorous definitions. Examples of such definitions include those for ''éclair (pastry), éclair'' ("a cake, long in shape but short in duration") and ''middle-aged'' ("between youth and old age, variously reckoned to suit the reckoner"). These jocular definiti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford English Dictionary
The ''Oxford English Dictionary'' (''OED'') is the first and foundational historical dictionary of the English language, published by Oxford University Press (OUP). It traces the historical development of the English language, providing a comprehensive resource to scholars and academic researchers, as well as describing usage in its many variations throughout the world. Work began on the dictionary in 1857, but it was only in 1884 that it began to be published in unbound fascicles as work continued on the project, under the name of ''A New English Dictionary on Historical Principles; Founded Mainly on the Materials Collected by The Philological Society''. In 1895, the title ''The Oxford English Dictionary'' was first used unofficially on the covers of the series, and in 1928 the full dictionary was republished in 10 bound volumes. In 1933, the title ''The Oxford English Dictionary'' fully replaced the former name in all occurrences in its reprinting as 12 volumes with a one-v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
