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Pita
Pita ( or ; ) or pitta (British English), also known as Arabic bread (, ), as Lebanese bread and as kmaj (from the Persian ''kumaj''), is a family of yeast- leavened round flatbreads baked from wheat flour, common in the Mediterranean, Levant, and neighboring areas. It includes the widely known version with an interior pocket. In the United Kingdom, the term is used for pocket versions such as the Greek pita, used for barbecue Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to coo ...s as a souvlaki wrap. The Western world, Western name ''pita'' may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of Arab ''khubz'' (). Etymology The first mention of the word in English cited in the Oxford English ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khubz
Khubz (), alternatively transliterated as ''khoubz'', ''khobez'', ''khubez'', or ''khubooz'',), date=February 2022 is the usual word for "bread" in Standard Arabic and in many of the vernaculars. Among the breads popular in Middle Eastern countries are "pocket" pita bread in the Levant and Egypt, and the flat ''tannur'' bread in Iraq. The oldest known kind of bread, found by archaeologists in the Syrian Desert (modern-day southern Syria and northern Jordan), dates back 14,000 years. It was a sort of unleavened flatbread made with several types of wild cereals. Tannur bread In Iraq, the most popular bread is tannur bread (, خبز التنور), which resembles other slightly leavened flatbreads such as Iranian '' nan-e barbari'', Central and South Asian flatbreads (such as ''naan''), and pizza base. (See also tandoor bread and taboon bread.) The word tannur comes from the Akkadian word (), which consists of the parts 'mud' and 'fire' and is mentioned as ea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbread
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are Unleavened bread, unleavened, although some are leavened, such as pita bread. A Serving size, serving of 85g (~3 ounces) of pita bread has 234 Calorie, calories. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, Comal (cookware), comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest food processing, processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus Valley Civilisation, Indus civilization. The origin of all flatbread baking systems are said to be from the Fertile Crescent in West Asia, where they would su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Souvlaki
Souvlaki (, , ; plural: , ) is a Greek food item consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually eaten straight off the skewer while still hot. It can be served with or inside a rolled pita, typically with lemon, sauces, vegetables such as sliced tomato and onion, and fried potatoes as a side. The meat usually used in Greece and Cyprus is pork. Etymology The word ''souvlaki'' is a diminutive of the Medieval Greek ( meaning "skewer") itself borrowed from Latin . "Souvlaki" is the common term in Macedonia and other regions of northern Greece, while in southern Greece and around Athens it is commonly known as ''kalamaki'' ( meaning "small reed" or "little straw"). History In Greek culture, the practice of cooking food on spits or skewers dates to the Bronze Age.. Excavations in Santorini, Greece, unearthed sets of stone cooking supports used by the natives of the island before the Thera eruption of the 17th century BC; souv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Western World
The Western world, also known as the West, primarily refers to various nations and state (polity), states in Western Europe, Northern America, and Australasia; with some debate as to whether those in Eastern Europe and Latin America also constitute the West. The Western world likewise is called the Occident () in contrast to the Eastern world known as the Orient (). Definitions of the "Western world" vary according to context and perspectives; the West is an evolving concept made up of cultural, political, and economic synergy among diverse groups of people, and not a rigid region with fixed borders and members. Some historians contend that a linear development of the West can be traced from Greco-Roman world, Ancient Greece and Rome, while others argue that such a projection constructs a false genealogy. A geographical concept of the West started to take shape in the 4th century CE when Constantine the Great, Constantine, the first Christian Roman emperor, divided the Roman Em ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fatteh
Fatteh ( meaning ''crushed'' or ''crumbs'', also romanized as ''fette'', ''fetté'', ''fatta'' or ''fattah'')Patai, 1998, p. 98. is a dish eaten in the Levant and Egypt consisting of pieces of fresh, toasted, grilled, or fried flatbread covered with other ingredients that vary according to region. It is also some times referred to as shâmiyât ( "Damascene")Wright, 2003, p. 117. in the Levantine cuisine, Levant area. Geographical distribution Fatteh is an ancient dish found in the Mashriq region of the Arab world as well as Egypt. Regional variations Fetté dishes include a wide variety of regional and local variations, some of which also have their own distinct names. * Egypt: Egyptians prepare a dish called "fatta" as a feast meal. It is prepared on special occasions, such as to celebrate a woman's first pregnancy or for Eid al-Fitr and Eid al-Adha. It is made with a garlic and vinegar flavored meat soup and crispy flatbread served in a bowl with rice and a sauce consistin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Levantine Arabic
Levantine Arabic, also called Shami (Endonym and exonym, autonym: or ), is an Varieties of Arabic, Arabic variety spoken in the Levant, namely in Syria, Jordan, Lebanon, Palestine, Israel and southern Turkey (historically only in Adana Province, Adana, Mersin Province, Mersin and Hatay Province, Hatay provinces). With over 60 million speakers, Levantine is, alongside Egyptian Arabic, Egyptian, one of the two Prestige (sociolinguistics), prestige varieties of spoken Arabic comprehensible all over the Arab world. Levantine is not Official language, officially recognized in any state or territory. Although it is the majority language in Jordan, Lebanon, Palestine, and Syria, it is predominantly used as a spoken vernacular in daily communication, whereas most written and official documents and media in these countries use the official Modern Standard Arabic (MSA), a form of Literary language, literary Arabic only Second-language acquisition, acquired through formal education tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carl Darling Buck
Carl Darling Buck (October 2, 1866 – February 8, 1955) was an American philologist. Biography Buck was born on October 2, 1866, in Maine (either in Bucksport or in Orland). He graduated from Yale in 1886, was a graduate student there for three years, and studied at the American School of Classical Studies in Athens from 1887 to 1889, and in Leipzig from 1889–1892. In 1892 he became professor of Sanskrit and Indo-European comparative philology at the University of Chicago, and was later named Martin A. Ryerson Distinguished Service Professor of Comparative Philology. In his early career, he concentrated on the Italic dialects, including among his published work, ''Der Vocalismus der oskischen Sprache'' (1892), ''The Oscan-Umbrian Verb-System'' (1895), and ''Grammar of Oscan and Umbrian, with a collection of inscriptions and a glossary'' (1904), and a ''précis'' of the Italic languages in Johnson's '' Universal Cyclopaedia''. He collaborated with W.G. Hale in the prep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dictionary Of Modern Greek
The ''Dictionary of Modern Greek'' (), more commonly known as ''Babiniotis Dictionary'' (Λεξικό Μπαμπινιώτη), is a well-known dictionary of Modern Greek published in Greece by Lexicology Centre and supervised by Greek linguist Georgios Babiniotis. Editions The dictionary has gone through several editions: * 1998, first edition * 2002, second edition, reprinted (with minor corrections and optimizations) in 2003, 2004, 2006 * July 2008, third edition, 2,032 pages, some notable new words entered in the Greek language include viagra (βιάγκρα), bluetooth (μπλουτούθ), bio-fuel (βιοκαύσιμο), and blogger (μπλόγκερ). * 2012, fourth edition, 2,256 pages. * 2019, fifth edition, 2,316 pages. Quotations * ''The giant called Greek language cannot be tamed easily! The language constantly evolves, ideas and the world change, and so do our communication needs.'' () ;About the book his bookis a landmark in Greek linguistics and lex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pizza
Pizza is an Italian cuisine, Italian, specifically Neapolitan cuisine, Neapolitan, dish typically consisting of a flat base of Leavening agent, leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven. The term ''pizza'' was first recorded in 997AD, in a Latin manuscript from the Southern Italy, southern Italian town of Gaeta, in Lazio, on the border with Campania. Raffaele Esposito is often credited for creating the modern pizza in Naples.Arthur Schwartz, ''Naples at Table: Cooking in Campania'' (1998), p. 68. .John Dickie, ''Delizia!: The Epic History of the Italians and Their Food'' (2008), p. 186.Father Giuseppe Orsini, Joseph E. Orsini, ''Italian Baking Secrets'' (2007), p. 99. In 2009, Neapolitan pizza was registered with the European Union as a traditional speciality guaranteed (TSG) dish. In 2017, the art of making Neapolitan pizza was included on UNESCO's list of intangible cultura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latin
Latin ( or ) is a classical language belonging to the Italic languages, Italic branch of the Indo-European languages. Latin was originally spoken by the Latins (Italic tribe), Latins in Latium (now known as Lazio), the lower Tiber area around Rome, Italy. Through the expansion of the Roman Republic, it became the dominant language in the Italian Peninsula and subsequently throughout the Roman Empire. It has greatly influenced many languages, Latin influence in English, including English, having contributed List of Latin words with English derivatives, many words to the English lexicon, particularly after the Christianity in Anglo-Saxon England, Christianization of the Anglo-Saxons and the Norman Conquest. Latin Root (linguistics), roots appear frequently in the technical vocabulary used by fields such as theology, List of Latin and Greek words commonly used in systematic names, the sciences, List of medical roots, suffixes and prefixes, medicine, and List of Latin legal terms ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
A Greek–English Lexicon
''A Greek–English Lexicon'', often referred to as ''Liddell & Scott'' () or ''Liddell–Scott–Jones'' (''LSJ''), is a standard lexicographical work of the Ancient Greek language originally edited by Henry George Liddell, Robert Scott, Henry Stuart Jones, and Roderick McKenzie and published in 1843 by the Oxford University Press. It was most recently revised for its ninth edition of 1940. Abridged versions and a supplement exist. It was initially the basis for the 2021 '' Cambridge Greek Lexicon'', although subsequently that became a complete rewrite from scratch. Liddell and Scott's lexicon (1843–1940) The lexicon was begun in the 19th century, and is now in its ninth (revised) edition, published in 1940. It was based on the earlier by the German lexicographer Franz Passow (first published in 1819, fourth edition 1831), which in turn was based on Johann Gottlob Schneider's . The ''Lexicon'' has served as the basis for all later lexicographical work on the ancient G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
