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Latvian Pottery
Latvian pottery ( lv, Latvijas podniecība) or Latvian ceramics (''Latvijas keramika'') is one of the country's oldest art forms, dating back to the Neolithic. The best-known subset of Latvian pottery is Latgalian pottery ( ltg, Latgolys pūdnīceiba, lv, Latgales podniecība). The eastern region of Latgale is the most prolific producer of wares. As a rule, Latvian pottery is characterized by an absence of any painted-on patterns or designs, instead, solid colours and gradients are used. Traditionally subdued, earthen hues (greens, browns, etc.) are used; however, artisans can be seen using brighter colours in their unique pieces. Mottled glaze and random artefacts (somewhat reminiscent of the Japanese Shino-yaki) are characteristic of Latvian pottery. Prehistoric period The Neolithic Pit–Comb Ware culture ( Comb Ceramic culture) that spanned the entire territory of modern-day Latvia derives its name from the pottery characteristic of the time – wares decorated with impre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potter's Wheel
In pottery, a potter's wheel is a machine used in the shaping (known as throwing) of clay into round ceramic ware. The wheel may also be used during the process of trimming excess clay from leather-hard dried ware that is stiff but malleable, and for applying incised decoration or rings of colour. Use of the potter's wheel became widespread throughout the Old World but was unknown in the Pre-Columbian New World, where pottery was handmade by methods that included coiling and beating. A potter's wheel may occasionally be referred to as a "potter's lathe". However, that term is better used for another kind of machine that is used for a different shaping process, turning, similar to that used for shaping of metal and wooden articles. The pottery wheel is an important component to create arts and craft products. The techniques of jiggering and jolleying can be seen as extensions of the potter's wheel: in jiggering, a shaped tool is slowly brought down onto the plastic clay bod ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paleo-European Languages
The Paleo-European languages, or Old European languages, are the mostly unknown languages that were spoken in Europe prior to the spread of the Indo-European and Uralic families caused by the Bronze Age invasion from the Eurasian steppe of pastoralists whose descendant languages dominate the continent today. Today, the vast majority of European populations speak Indo-European languages, but until the Bronze Age, it was the opposite, with Paleo-European languages of non-Indo-European affiliation dominating the linguistic landscape of Europe. The term Old European languages is also often used more narrowly to refer only to the unknown languages of the first Neolithic European farmers in Southeast (the Balkan Peninsula), Southern, Central and Western Europe, who emigrated from Anatolia around 8000–6000 BC, excluding unknown languages of various European hunter gatherers who were eventually absorbed by farming populations by the late Neolithic Age. A similar term, Pre-Indo-Europ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latvian Pottery
Latvian pottery ( lv, Latvijas podniecība) or Latvian ceramics (''Latvijas keramika'') is one of the country's oldest art forms, dating back to the Neolithic. The best-known subset of Latvian pottery is Latgalian pottery ( ltg, Latgolys pūdnīceiba, lv, Latgales podniecība). The eastern region of Latgale is the most prolific producer of wares. As a rule, Latvian pottery is characterized by an absence of any painted-on patterns or designs, instead, solid colours and gradients are used. Traditionally subdued, earthen hues (greens, browns, etc.) are used; however, artisans can be seen using brighter colours in their unique pieces. Mottled glaze and random artefacts (somewhat reminiscent of the Japanese Shino-yaki) are characteristic of Latvian pottery. Prehistoric period The Neolithic Pit–Comb Ware culture ( Comb Ceramic culture) that spanned the entire territory of modern-day Latvia derives its name from the pottery characteristic of the time – wares decorated with impre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Candlestick
A candlestick is a device used to hold a candle in place. Candlesticks have a cup or a spike ("pricket") or both to keep the candle in place. Candlesticks are less frequently called "candleholders". Before the proliferation of electricity, candles were carried between rooms using a chamberstick, a short candlestick with a pan to catch dripping wax. Although electric lighting has phased out candles in much of the world, candlesticks and candelabras are still used in homes as decorative elements or to add atmosphere on special occasions. Religious use Candles and candlesticks are also used frequently in religious rituals and for spiritual means as both functional and symbolic lights. In Jewish homes, two candles are lit to mark the beginning of the Sabbath at sundown every Friday, hence, candlesticks are often on display. A seven-branched candelabra, known as the menorah, is the national symbol of the State of Israel, based on the candelabra that was used in the Temple in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ocarina
The ocarina is a wind musical instrument; it is a type of vessel flute. Variations exist, but a typical ocarina is an enclosed space with four to twelve finger holes and a mouthpiece that projects from the body. It is traditionally made from clay or ceramic, but other materials are also used, such as plastic, wood, glass, metal, or bone. History The ocarina belongs to a very old family of instruments, believed to date back over 12,000 years. Ocarina-type instruments have been of particular importance in Chinese and Mesoamerican cultures. For the Chinese, the instrument played an important role in their long history of song and dance. The ocarina has similar features to the Xun (塤), another important Chinese instrument (but is different in that the ocarina uses an internal duct, whereas the Xun is blown across the outer edge). In Japan, the traditional ocarina is known as the ''tsuchibue'' (kanji: 土笛; literally "earthen flute"). Different expeditions to Mesoamerica, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer
Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer.Barth, Roger. ''The Chemistry of Beer: The Science in the Suds'', Wiley 2013: . Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation. Some of humanity's earliest known writings refer to the productio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goat Milk
Goat milk is the milk of domestic goats. Goats produce about 2% of the world's total annual milk supply. Some goats are bred specifically for milk. Goat milk naturally has small, well-emulsified fat globules, which means the cream will stay in suspension for a longer period of time than cow's milk; therefore, it does not need to be homogenized. Eventually, the cream will rise to the top over a period of a few days. If the milk is to be used to make cheese, homogenization is not recommended, as this changes the structure of the milk, affecting the culture's ability to coagulate the milk and the final quality and yield of cheese. Dairy goats in their prime (generally around the third or fourth lactation cycle) average——of milk production daily—roughly —during a ten-month lactation, producing more just after freshening and gradually dropping in production toward the end of their lactation. The milk generally averages 3.5% butterfat. Сheese Goat milk is commonly proc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early- lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. Milk contains many nutrients, including protein and lactose. As an agricultural product, dairy milk is collected from farm animals. In 2011, dairy farms produced around of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. Because there is an ever-increasing demand for dairy products within India, it could eventually become a net importer of dairy products. New Zealand, Germany and the Netherlands are the largest expor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Cream
Sour cream (in North American English, Australian English and New Zealand English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste. Traditional Traditionally, sour cream was made by letting cream that was skimmed off the top of milk ferment at a moderate temperature. It can also be prepared by the souring of pasteurized cream with acid-producing bacterial culture. The bacteria that developed during fermentation thickened the cream and made it more acidic, a natural way of preserving it. Commercial varieties According to US ( FDA) regulations, commercially produced sour cream contains no less th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fruit Preserves
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. There are many varieties of fruit preserves globally, distinguished by the method of preparation, type of fruit used, and place in a meal. Sweet fruit preserves such as jams, jellies, and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from " vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savory foods such as cheese, cold meats, and curries. Techniques There are several techniques of making jam, with or without added water. One factor depends on the natural pectin content of the ingredients. When making jam with low pectin fruits like strawberries either high pectin fruit like orange can be added, or additional pectin in the form of pectin powder, citric acid or citrus peels. Often the fruit wil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Honey
Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primarily floral nectar) or the secretions of other insects, like the honeydew of aphids. This refinement takes place both within individual bees, through regurgitation and enzymatic activity, as well as during storage in the hive, through water evaporation that concentrates the honey's sugars until it is thick and viscous. Honey bees stockpile honey in the hive. Within the hive is a structure made from wax called honeycomb. The honeycomb is made up of hundreds or thousands of hexagonal cells, into which the bees regurgitate honey for storage. Other honey-producing species of bee store the substance in different structures, such as the pots made of wax and resin used by the stingless bee. Honey for human consumption is collected from w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Encyclopedia Of Indo-European Culture
An encyclopedia (American English) or encyclopædia (British English) is a reference work or compendium providing summaries of knowledge either general or special to a particular field or discipline. Encyclopedias are divided into articles or entries that are arranged alphabetically by article name or by thematic categories, or else are hyperlinked and searchable. Encyclopedia entries are longer and more detailed than those in most dictionaries. Generally speaking, encyclopedia articles focus on '' factual information'' concerning the subject named in the article's title; this is unlike dictionary entries, which focus on linguistic information about words, such as their etymology, meaning, pronunciation, use, and grammatical forms.Béjoint, Henri (2000)''Modern Lexicography'', pp. 30–31. Oxford University Press. Encyclopedias have existed for around 2,000 years and have evolved considerably during that time as regards language (written in a major international or a ve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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