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Bastirma
Pastirma or basturma, also called pastarma, pastourma,, basdirma, or basterma, is a highly seasoned, air-dried cured beef that is found in the cuisines of Turkey, Armenia, Azerbaijan, Bulgaria, Egypt, and Greece, Iraq and North Macedonia. Etymology and history ''Pastırma'' is mentioned in Mahmud of Kashgars ''Diwan Lughat al-Turk'' and Evliya Çelebis '' Seyahatname''. According to Turkish scholar Biron Kiliç, the term ''pastirma'' is derived from the Turkic noun ''bastırma'', which means "pressing". Some say ''basturma'' originated in ancient Armenian cuisine, where it was known as ''aboukh. ''The Oxford Encyclopedia of Food and Drink'' writes that ''pastırma'' is the word the Ottomans used for a type of Byzantine cured beef that was called ''paston'' (παστόν). According to Johannes Koder, an expert in Byzantine studies, ''paston'' could mean either salted meat or salted fish, while ''akropaston'' (ἀκρόπαστον) means salted meat. Andrew Dalby gives the d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basturma Or Pastroma From Armenia 2
Pastirma or basturma, also called pastarma, pastourma,, basdirma, or basterma, is a highly seasoned, air-dried Curing (food preservation), cured beef that is found in the cuisines of Turkish cuisine, Turkey, Armenian cuisine, Armenia, Azerbaijani cuisine, Azerbaijan, Bulgarian cuisine, Bulgaria, Egyptian cuisine, Egypt, and Greek cuisine, Greece, Iraqi cuisine, Iraq and North Macedonian cuisine, North Macedonia. Etymology and history ''Pastırma'' is mentioned in Mahmud of Kashgars ''Diwan Lughat al-Turk'' and Evliya Çelebis ''Seyahatname''. According to Turkish scholar Biron Kiliç, the term ''pastirma'' is derived from the Turkic noun ''bastırma'', which means "pressing". Some say ''basturma'' originated in ancient Armenian cuisine, where it was known as ''aboukh. ''The Oxford Encyclopedia of Food and Drink'' writes that ''pastırma'' is the word the Ottomans used for a type of Byzantine cuisine, Byzantine cured beef that was called ''paston'' (παστόν). According to Jo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastirma With Three Eggs
Pastirma or basturma, also called pastarma, pastourma,, basdirma, or basterma, is a highly seasoned, air-dried cured beef that is found in the cuisines of Turkey, Armenia, Azerbaijan, Bulgaria, Egypt, and Greece, Iraq and North Macedonia. Etymology and history ''Pastırma'' is mentioned in Mahmud of Kashgars ''Diwan Lughat al-Turk'' and Evliya Çelebis '' Seyahatname''. According to Turkish scholar Biron Kiliç, the term ''pastirma'' is derived from the Turkic noun ''bastırma'', which means "pressing". Some say ''basturma'' originated in ancient Armenian cuisine, where it was known as ''aboukh. ''The Oxford Encyclopedia of Food and Drink'' writes that ''pastırma'' is the word the Ottomans used for a type of Byzantine cured beef that was called ''paston'' (παστόν). According to Johannes Koder, an expert in Byzantine studies, ''paston'' could mean either salted meat or salted fish, while ''akropaston'' (ἀκρόπαστον) means salted meat. Andrew Dalby gives the de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgarian Cuisine
Bulgarian cuisine ( bg, българска кухня , translit=bǎlgarska kuhnja) is part of the cuisine of Southeast Europe, sharing characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs, and fruit. Aside from the vast variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with Persian, Turkish, and Greek cuisine. Bulgarian cuisine includes a significant contribution from Ottoman cuisine, and therefore shares a number of dishes with Middle Eastern cuisine, including ''moussaka'', ''gyuvetch'', '' kyufte'', ''baklava'', ''ayran'', '' gyuvech'', and ''shish kebab''. Bulgarian food often incorporates salads as appetizers and is also noted for the prominence of dairy products, wines, and other alcoholic drinks such as '' rakia''. The cuisine also features a variety of soups, such as the cold soup tarator, and pastries, such ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gregory Nagy
Gregory Nagy ( hu, Nagy Gergely, ; born October 22, 1942 in Budapest)"CV: Gregory Nagy" ''gregorynagy.org'' is an American professor of at , specializing in and poetry. Nagy is known for extending |
Water Buffalo
The water buffalo (''Bubalus bubalis''), also called the domestic water buffalo or Asian water buffalo, is a large bovid originating in the Indian subcontinent and Southeast Asia. Today, it is also found in Europe, Australia, North America, South America and some African countries. Two extant types of water buffalo are recognized, based on morphological and behavioural criteria: the river buffalo of the Indian subcontinent and further west to the Balkans, Egypt and Italy and the swamp buffalo, found from Assam in the west through Southeast Asia to the Yangtze valley of China in the east. The wild water buffalo (''Bubalus arnee'') most likely represents the ancestor of the domestic water buffalo. Results of a phylogenetic study indicate that the river-type water buffalo probably originated in western India and was domesticated about 6,300 years ago, whereas the swamp-type originated independently from Mainland Southeast Asia and was domesticated about 3,000 to 7,000 years ago ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armenian Language
Armenian ( classical: , reformed: , , ) is an Indo-European language and an independent branch of that family of languages. It is the official language of Armenia. Historically spoken in the Armenian Highlands, today Armenian is widely spoken throughout the Armenian diaspora. Armenian is written in its own writing system, the Armenian alphabet, introduced in 405 AD by the priest Mesrop Mashtots. The total number of Armenian speakers worldwide is estimated between 5 and 7 million. History Classification and origins Armenian is an independent branch of the Indo-European languages. It is of interest to linguists for its distinctive phonological changes within that family. Armenian exhibits more satemization than centumization, although it is not classified as belonging to either of these subgroups. Some linguists tentatively conclude that Armenian, Greek (and Phrygian) and Indo-Iranian were dialectally close to each other;''Handbook of Formal Languages'' (1997p. 6 wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Language
Russian (russian: русский язык, russkij jazyk, link=no, ) is an East Slavic languages, East Slavic language mainly spoken in Russia. It is the First language, native language of the Russians, and belongs to the Indo-European languages, Indo-European language family. It is one of four living East Slavic languages, and is also a part of the larger Balto-Slavic languages. Besides Russia itself, Russian is an official language in Belarus, Kazakhstan, and Kyrgyzstan, and is used widely as a lingua franca throughout Ukraine, the Caucasus, Central Asia, and to some extent in the Baltic states. It was the De facto#National languages, ''de facto'' language of the former Soviet Union,1977 Soviet Constitution, Constitution and Fundamental Law of the Union of Soviet Socialist Republics, 1977: Section II, Chapter 6, Article 36 and continues to be used in public life with varying proficiency in all of the post-Soviet states. Russian has over 258 million total speakers worldwide. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Romanian Language
Romanian (obsolete spellings: Rumanian or Roumanian; autonym: ''limba română'' , or ''românește'', ) is the official and main language of Romania and the Moldova, Republic of Moldova. As a minority language it is spoken by stable communities in the countries surrounding Romania (Romanians in Bulgaria, Bulgaria, Romanians in Hungary, Hungary, Romanians of Serbia, Serbia, and Romanians in Ukraine, Ukraine), and by the large Romanian diaspora. In total, it is spoken by 28–29 million people as an First language, L1+Second language, L2, of whom 23–24 millions are native speakers. In Europe, Romanian is rated as a medium level language, occupying the tenth position among thirty-seven Official language, official languages. Romanian is part of the Eastern Romance languages, Eastern Romance sub-branch of Romance languages, a linguistic group that evolved from several dialects of Vulgar Latin which separated from the Italo-Western languages, Western Romance languages in the co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salami
Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. Etymology The word 'salami' in English comes from the plural form of the Italian (). It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is ''salam''; in Hungarian, it is ''szalámi''; in Czech it is ''salám''; in Slovak, it is ''saláma'' while Polish, French, German, Greek and Dutch have the same word as English. The name may be derived from the Latin word ''salumen''. The word originates from the word ''sale'' ("salt") with a termination (''-ame'') that in Italian indicat ... [...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] |
Pastrami
Pastrami (Romanian: ''pastramă'') is a food originating from Romania usually made from beef brisket, lamb, pork, chicken sometimes from turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Like corned beef, pastrami was originally created as a way to preserve meat before the invention of refrigeration. One of the iconic meats of Romanian cuisine as well as American Jewish cuisine and the New York City cuisine, hot pastrami is typically served at delicatessen restaurants on sandwiches such as the pastrami on rye. Etymology and origin The name pastrami comes from Romanian ''pastramă'', which is related to the Turkish ''pastırma''. It is probably derived from the Turkish verb '' bastırmak'' meaning "to press". However, it could also be from the Romanian '' a păstra'' meaning "to keep, preserve". Both of these etymologies are plausible, but mutually exclusive. Wind-dried beef had been made in Anatolia for centuries, and Byz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Huns
The Huns were a nomadic people who lived in Central Asia, the Caucasus, and Eastern Europe between the 4th and 6th century AD. According to European tradition, they were first reported living east of the Volga River, in an area that was part of Scythia at the time; the Huns' arrival is associated with the migration westward of an Iranian people, the Alans. By 370 AD, the Huns had arrived on the Volga, and by 430, they had established a vast, if short-lived, dominion in Europe, conquering the Goths and many other Germanic peoples living outside of Roman borders and causing many others to flee into Roman territory. The Huns, especially under their King Attila, made frequent and devastating raids into the Eastern Roman Empire. In 451, they invaded the Western Roman province of Gaul, where they fought a combined army of Romans and Visigoths at the Battle of the Catalaunian Fields, and in 452, they invaded Italy. After the death of Attila in 453, the Huns ceased to be a major thr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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