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Conditum
Conditum, piperatum, or konditon (κόνδιτον) is a family of spiced wines in ancient Roman and Byzantine cuisine. The 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, pepper, mastic, laurel, saffron, date seeds and dates soaked in wine. In the Levant of the 4th-century 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 scruples of pepper ornswashed and dried and carefully pounded; one ''sextarius 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 ... [...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] |
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] |
Ancient Roman Cuisine
The cuisine of ancient Rome changed greatly over the duration of the civilization's existence. Dietary habits were affected by the political changes from kingdom to republic to empire, and the empire's enormous expansion, which exposed Romans to many new provincial culinary habits and cooking methods. In the beginning, dietary differences between Roman social classes were not great, but disparities developed with the empire's growth. Archaeology Most organic foods decay under ordinary conditions, but ashes and animal bones offer some archaeological details about the Ancient Roman diet. Phytoliths have been found at a cemetery in Tarragona, Spain. Imported figs were among the charred foods preserved when Boudica and her army burned down a Roman shop in Colchester. Chickpeas and bowls of fruit are known from Herculaneum, preserved since Vesuvius destroyed the town in 79 AD. Remains of small fish bones, sea urchin spines and mineralized plants have survived in the city's sew ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mastic (plant Resin)
Mastic ( el, Μαστίχα) is a resin obtained from the mastic tree (''Pistacia lentiscus''). It is also known as tears of Chios, being traditionally produced on the island Chios, and, like other natural resins, is produced in "tears" or droplets. Mastic is excreted by the resin glands of certain trees and dries into pieces of brittle, translucent resin. When chewed, the resin softens and becomes a bright white and opaque gum. The flavor is bitter at first, but after some chewing, it releases a refreshing flavor similar to pine and cedar. History Mastic has been harvested for at least 2,500 years since Greek antiquity. The word ''mastic'' is derived from grc-gre, μαστιχάειν, masticháein, 'to gnash the teeth', which is also the source of the English word ''masticate''. The first mention of actual mastic 'tears' was by Hippocrates. Hippocrates used mastic for the prevention of digestive problems, colds and as a breath freshener. Romans used mastic along with honey, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pesikta De-Rav Kahana
Pesikta de-Rab Kahana (Hebrew: פסיקתא דרב כהנא) is a collection of aggadic midrash which exists in two editions, those of Solomon Buber (Lyck, 1868) and Bernard Mandelbaum (1962). It is cited in the ''Arukh'' and by Rashi. The name The term "pesikta" is an Aramaic cognate of the Hebrew "pasuk" or "verse". The appearance of the name of "Rav Kahana" in the title (in manuscripts as early as the 11th century) is possibly to be explained in two ways: *Zunz and S. Buber consider the title to be due to the phrase "Rav Abba bar Kahana patah..." which opens the longest section of the work, for the Shabbat preceding the 17th of Tammuz. * B. Mandelbaum considers the appearance in two manuscripts of the name "Rav Kahana" at the beginning of the Rosh Hashana chapter—which may have originally been the ''first'' chapter—as the more likely explanation for the use of his name in the title of the work. The position of the Rosh Hashana section as the first pesikta is also attes ... [...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] |
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