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Noodles
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noodles are those derived from either Chinese cuisine or Italian cuisine. Chinese noodles are known by a variety of different names, while Italian noodles are known as pasta. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They can also be steamed, pan-fried, deep-fried, or baked. Noodles are often served with an accompanying sauce or in a soup, the latter being known as noodle soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. Etymology The word for noodles in English was borrowed in the 18 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamian
Lamian (; "pulled noodles") is a type of soft wheat flour Chinese noodles, Chinese noodle that is particularly common in Northern and southern China, northern China. Lamian is made by twisting, stretching and folding the dough into strands, using the weight of the dough. The length and thickness of the strands depends on the number of times the dough is folded. History The unique method of making lamian noodles originated in China. The earliest description of making lamian noodles with the pulling technique is found in the ''Songshi Yangsheng (Daoism), Yangsheng Bu'' (宋氏養生部), a dietary manual written in 1504 by Song Xu (宋詡), an agriculturalist and gastronomer of the Ming dynasty. Description The hand-making process involves taking a lump of dough and repeatedly stretching it to produce many strands of thin, long noodle. Literally, ''lā'', (拉) means to pull or stretch, while ''miàn'' () means noodle. There are several styles of twisting the dough but ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nature (journal)
''Nature'' is a British weekly scientific journal founded and based in London, England. As a multidisciplinary publication, ''Nature'' features Peer review, peer-reviewed research from a variety of academic disciplines, mainly in science and technology. It has core editorial offices across the United States, continental Europe, and Asia under the international scientific publishing company Springer Nature. ''Nature'' was one of the world's most cited scientific journals by the Science Edition of the 2022 ''Journal Citation Reports'' (with an ascribed impact factor of 50.5), making it one of the world's most-read and most prestigious academic journals. , it claimed an online readership of about three million unique readers per month. Founded in the autumn of 1869, ''Nature'' was first circulated by Norman Lockyer and Alexander MacMillan (publisher), Alexander MacMillan as a public forum for scientific innovations. The mid-20th century facilitated an editorial expansion for the j ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Udon
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. There are a variety of ways it is prepared and served. Its simplest form is in a soup as with a mild broth called made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, (mixed tempura fritter), (sweet, deep-fried tofu pouches), (sliced fish cake), and spice added to taste. Standard broth differs by region. Dark soy sauce is added in eastern Japan, while light soy sauce is added in the west. Instant noodles are often sold in two (or more) versions accordingly. More unusual variants include stir-fried and curry udon made with Japanese curry. It is often used in or Japanese hot pot. Dishes Udon noodles are boiled in a pot of hot water. Depending on the type of udon, the way it is served is different as well. Udon noodles are usually served chilled in the summer and hot in the winter. In the Edo period, the thicker ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mung Bean
The mung bean or green gram (''Vigna radiata'') is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract Green Mung Bean Extract Powder Phaseolus aureus Roxb Vigna radiata L R Wilczek. MDidea-Extracts Professional. P054. http://www.mdidea.com/products/proper/proper05402.html The mung bean is mainly cultivated in East, Southeast, and South Asia. It is used as an ingredient in both savoury and sweet dishes. Names The English names " mung" or " mungo" originated from the Hindi word (), which is derived from the Sanskrit word (). It is also known in Philippine English as " mongo bean". Other less common English names include "golden gram" and "Jerusalem pea". In other languages, mung beans are also known as * Persian : ''maash'' (ماش) *Urdu- ''mūng'' (مونگ) *Hindi- ''mūng'' (मूंग) * Punjabi- ''mūng'' (ਮੁੰਗ) * Gujarati-''mag'' (મગ) * Marathi- ''hirve mug'' (हिरवे मूग) *Konkani- ''mugā' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Standard Chinese
Standard Chinese ( zh, s=现代标准汉语, t=現代標準漢語, p=Xiàndài biāozhǔn hànyǔ, l=modern standard Han speech) is a modern standard form of Mandarin Chinese that was first codified during the republican era (1912–1949). It is designated as the official language of mainland China and a major language in the United Nations, Singapore, and Taiwan. It is largely based on the Beijing dialect. Standard Chinese is a pluricentric language with local standards in mainland China, Taiwan and Singapore that mainly differ in their lexicon. Hong Kong written Chinese, used for formal written communication in Hong Kong and Macau, is a form of Standard Chinese that is read aloud with the Cantonese reading of characters. Like other Sinitic languages, Standard Chinese is a tonal language with topic-prominent organization and subject–verb–object (SVO) word order. Compared with southern varieties, the language has fewer vowels, final consonants and tones, but more ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bun Thit Nuong
A bun is a type of bread that is round and small enough that it can generally be eaten hand-held. Whether a bun is considered sweetened or unsweetened differs between countries: it is considered sweetened in the United Kingdom, a savory bread in Northern Ireland, and either a sweet bread or a savory bread roll in the United States. Terminology In England and Scotland, a bun is considered a type of sweet cake, understood as very rich, spiced and studded with fruit in Scotland, seen in the example of the currant bun. In the US, a roll is understood as a bread roll, particularly one that holds a burger, and is cut horizontally. Chinese baozi, with savory or sweet fillings, are often referred to as "buns" in English. Composition Buns are usually made from a dough of flour, milk, yeast and small amounts of sugar and/or butter. Sweet bun dough is distinguished from bread dough by the addition of sugar, butter and sometimes egg. Common sweet varieties contain small fruit or nuts, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isho Bar Ali
Ishoʿ bar ʿAli ( late 9th century AD), known in Arabic as ʿĪsā (or Yashūʿ) ibn ʿAlī, was a Syriac author and physician. A student of Ḥunayn ibn Isḥāq and a member of the Church of the East, he served as the personal physician to the Caliph al-Muʿtamid (). Bar ʿAli's known writings include two medical treatises in Arabic, one on poisons and one on the "use of the organs of animals". His most famous work is his Syriac–Arabic lexicon, an attempt to improve on the work of Ḥunayn ibn Isḥāq and Ishoʿ of Merv. In addition to authoring his own works, he worked as a scribe copying those of others. The colophons of two manuscripts of the Arabic Diatessaron name him as the copyist: Borg. Arab. 250 in the Vatican Library and Arab. e 163 in the Bodleian Library The Bodleian Library () is the main research library of the University of Oxford. Founded in 1602 by Sir Thomas Bodley, it is one of the oldest libraries in Europe. With over 13 million printed ite ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semolina
Semolina is the name given to roughly milled durum wheat mainly used in making pasta and sweet puddings. The term ''semolina'' is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or maize) as well. Etymology Semolina, attested since 1790–1800, is derived from the Italian word , an alteration of (, from Latin , ) with the diminutive suffix . The Latin word is of ultimate Semitic origin, with the original meaning of ; cf. Arabic (, ) and Aramaic (, ). Production Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the process. Through sifting, these endosperm particles, the semolina, are separated from the bran. The semolina is the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jerusalem Talmud
The Jerusalem Talmud (, often for short) or Palestinian Talmud, also known as the Talmud of the Land of Israel, is a collection of rabbinic notes on the second-century Jewish oral tradition known as the Mishnah. Naming this version of the Talmud after Palestine or the Land of Israelrather than Jerusalemis considered more accurate, as the text originated mainly from Galilee in Byzantine Palaestina Secunda rather than from Jerusalem, where no Jews were allowed to live at the time. The Jerusalem Talmud predates its counterpart, the Babylonian Talmud (known in Hebrew as the ), by about a century. It was written primarily in Galilean Aramaic. It was compiled between the late fourth century to the first half of the fifth century. Both versions of the Talmud have two parts, the Mishnah (of which there is only one version), which was finalized by Judah ha-Nasi around the year 200 CE, and either the Babylonian or the Jerusalem Gemara. The Gemara is what differentiates the Jerusalem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galen
Aelius Galenus or Claudius Galenus (; September 129 – AD), often Anglicization, anglicized as Galen () or Galen of Pergamon, was a Ancient Rome, Roman and Greeks, Greek physician, surgeon, and Philosophy, philosopher. Considered to be one of the most accomplished of all medical researchers of Ancient history, antiquity, Galen influenced the development of various scientific disciplines, including anatomy, physiology, pathology, pharmacology, and neurology, as well as philosophy and logic. The son of Aelius Nicon, a wealthy Greek architect with scholarly interests, Galen received a comprehensive education that prepared him for a successful career as a physician and philosopher. Born in the ancient city of Pergamon (present-day Bergama, Turkey), Galen traveled extensively, exposing himself to a wide variety of medical theories and discoveries before settling in Ancient Rome, Rome, where he served prominent members of Roman society and eventually was given the position of perso ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Archaeometry (journal)
''Archaeometry'' is a peer-reviewed academic journal covering archaeological science, particularly absolute dating methods, artefact studies, quantitative archaeology, remote sensing, conservation science, and environmental archaeology. It is published bimonthly by Wiley-Blackwell, on behalf of the Research Laboratory for Archaeology and the History of Art at the University of Oxford, in association with the '' Gesellschaft für Naturwissenschaftliche Archäologie Archäometrie'' and the Society for Archaeological Sciences. Its current editors are A. Mark Pollard, Ina Reiche, Brandi MacDonald, Gilberto Artioli, and Catherine Batt. The journal was founded as the ''Bulletin of the Research Laboratory for Archaeology and the History of Art'' in 1958. It has been published by Wiley-Blackwell since 2001. Research papers published in ''Archaeometry'' are typically "technical expositions of physical and chemical methods applicable to dating and materials identification in arch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Setaria Italica
Foxtail millet, scientific name ''Setaria italica'' (synonym ''Panicum italicum'' L.), is an annual grass grown for human food. It is the second-most widely planted species of millet, and the most grown millet species in Asia. The oldest evidence of foxtail millet cultivation was found along the ancient course of the Yellow River in Cishan, China, carbon dated to be from around 8,000 years before present. Foxtail millet has also been grown in India since antiquity. Other names for the species include dwarf setaria, foxtail bristle-grass, giant setaria, green foxtail, Italian millet, German millet, and Hungarian millet. Description Foxtail millet is an annual grass with slim, vertical, leafy stems which can reach a height of . The seedhead is a dense, hairy panicle long. The small seeds, around in diameter, are encased in a thin, papery hull which is easily removed in threshing. Seed color varies greatly between varieties. File:Food grain foxtail millet.jpg, Seeds of fox ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
