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The Joy of Orthodox Pasha
St. Innocent Orthodox Church Issue #8, April 2019 ST. INNOCENT ORTHODOX CHURCH SCHOOL NEWSLETTER The Joy Of Orthodox HOLIDAYS & Pasha SAINTS DAYS April 1 Ven. Mary of Egypt April 20 Lazarus Saturday April 21 PALM SUNDAY April 21-27 HOLY WEEK It is the day of resurrection! April 23 Let us be illumined for the feast! Pascha! The Pascha of the Lord! Holy Greatmartyr, From death unto life, And from earth unto heaven Victorybearer and Has Christ our God led us! Wonderworker George Singing the song of victory: Christ is risen from the dead! April 25 (First Ode of the Easter Canon). The Great and Holy Feast of Pascha Holy Apostle and On the Great and Holy Feast of Pascha, Orthodox Evangelist Mark Christians celebrate the life-giving Resurrection of our Lord and Savior Jesus Christ. This feast of feasts is the April 28 most significant day in the life of the Church. It is a celebration of the defeat of death, as neither death itself nor the power of the grave could hold our Savior GREAT AND HOLY captive. In this victory that came through the Cross, PASCHA Christ broke the bondage of sin, and through faith offers us restoration, transformation, and eternal life. 12 St. Innocent Orthodox Church Issue #8, April 2019 LAZARUS SATURDAY Lazarus Saturday and Palm Sunday originated in Cyprus, and it is together hold a unique position in the significant that St. Lazarus was their church year as days of joy and first bishop. The bread is a mildly triumph interposed between the sweet Lenten bread made with penitence of Great Lent and the sweet-smelling spices that looks like mourning of Holy Week. -
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Volume 21, Number 1 A TRINITY OF SIBERIAN EASTER-SEASON MEALS Sharon Hudgins © Sharon Hudgins All Rights Reserved The copyright for individual articles in both the print and online version of the Anthropology of East Europe Review is retained by the individual authors. They reserve all rights other than those stated here. Please contact the managing editor for details on contacting these authors. Permission is granted for reproducing these articles for scholarly and classroom use as long as only the cost of reproduction is charged to the students. Commercial reproduction of these articles requires the permission of the authors After the breakup of the Soviet Union in late special foods that were traditionally eaten on 1991, a number of major social, political, and Russian Orthodox holidays were prepared, economic changes began to occur in the newly sometimes surreptitiously, by far fewer cooks established Russian Federation, the largest than in earlier tsarist times. In many families, successor state to the former Union of Soviet culinary-religious traditions were not passed on Socialist Republics. Democratic elections were from one generation to the next, and many held, many restrictions on foreign travel and on personal recipes for dishes with religious religious institutions were lifted, and both a significance were lost when women of the older market economy and a free press began to generation passed away.2 In the 1990s, however, develop. A new class of relatively wealthy after seven decades of relative dormancy, interest business-people (legitimate and otherwise) soon in these holiday foods began to increase as more emerged, with plenty of Russian rubles (and and more Russians began returning to the foreign hard currency) to spend at home and religious practices of their ancestors--or, if they abroad. -
317 Delicious Cheesecake Recipes
Cheesecake Greats: 317 Delicious Top Cheesecake Recipes - From Amaretto and Ghirardelli Chocolate Chip Cheesecake to Yoghurt Cheesecake Notice of Rights: Copyright © Jo Frank. All rights reserved. No part of this book may be reproduced or transmitted in any form by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher. Notice of Liability: The information in this book is distributed on an “As Is” basis without warranty. While every precaution has been taken in the preparation of the book, neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it. Trademarks: Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations appear as requested by the owner of the trademark. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. No such use, or the use of any trade name, is intended to convey endorsement or other affiliation with this book. Write a Review and Receive a Bonus Emereo eBook of Your Choice Up to $99 RRP – Absolutely Free If you recently bought this book we would love to hear from you – submit a review of this title and you’ll receive an additional free ebook of your choice from our catalog at http://www.emereo.org. -
Análisis Cuantitativo De Sesgos Culturales En Pel´Iculas De Hollywood
An´alisis cuantitativo de sesgos culturales en pel´ıculasde Hollywood December 30, 2017 Valeria Tiffenberg [email protected] Directores Edgar J. Altszyler Lemcovich Ramiro H. G´alvez [email protected] [email protected] Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires Ciudad Universitaria - (Pabell´onI/Planta Baja) Intendente G¨uiraldes2610 - C1428EGA Ciudad Aut´onomade Buenos Aires - Rep. Argentina Tel/Fax: (++54 +11) 4576-3300 http://www.exactas.uba.ar 1 Resumen Las pel´ıculasy series de Hollywood son consumidas masivamente en todo el mundo, y a trav´esde ellas nos vemos expuestos a ciertas normas socio-culturales. En este proyecto, buscamos generar m´etodos para extraer los sesgos culturales existentes en las pel´ıculas,focaliz´andonosen analizar en qu´econtexto social y cultural aparecen determinados actores. Para cuantificar la presencia de estereotipos en los grupos a analizar, aplicaremos t´ecnicasde miner´ıade texto. Las t´ecnicasutilizadas se basan en la identificaci´ony comparaci´onde los contextos en los que se menciona a los distintos agentes a estudiar, a partir de un gran corpus de subt´ıtulos de pel´ıculasdesde 1930 a la actualidad. Este sistema de an´alisisautom´aticonos permite evidenciar y monitorear los estereotipos que consumimos a trav´es de las pel´ıculasy su evoluci´onen el tiempo. De esta manera podemos responder preguntas de inter´escultural, tales como qu´erol se le otorga a la mujer y c´omoevoluciona el mismo, y c´omova variando la visi´onque incorporamos sobre distintos pa´ısesy religiones con los a~nos,y as´ıreflexionar sobre c´omoestos modelos que consumimos podr´ıan condicionar los roles asignados socialmente y viceversa. -
Culinary Russianisms in Guides to Russia
Journal of Siberian Federal University. Humanities & Social Sciences 1 (2015 8) 114-120 ~ ~ ~ УДК 801.313 Culinary Russianisms in Guides to Russia Ksenia A. Egorova* Pskov State University 2 Lenin square, Pskov, 180000, Russia Received 16.10.2014, received in revised form 30.11.2014, accepted 04.12.2014 The article is devoted to the xenonymic Russianisms, one of the major issues of interlinguoculturology, a comparatively new linguistic discipline, which studies language in its secondary cultural orientation. In this article the main means of xenonymic formation are being discussed as applied to the culinary examples from the up-to-date authentic travel guides about Russia. The paper dwells upon the culinary Russianisms which exist in English and the culinary occasional xenonyms which are frequent in the texts of travel guide literature. Keywords: interlinguoculturology, authentic text, secondary cultural orientation of the language, Russian- Culture –Oriented English, culinary xenonymic Russianisms, xenonymic loans, lexical and semantic calques, xenonymic analogues, hybrid xenonyms, xenonymic descriptive names. Research area: philology. Introduction with such orientation being primary for it. A Due to the processes of globalization and language’s orientation towards a foreign culture “globanglization”, each culture has a chance (external) is considered to be its secondary and opportunity to express itself in the world cultural orientation. As our world is multilingual, by means of specific kind of communication – it is inevitable that, although historically each Foreign Language Culture Description. The language is primarily oriented towards its own Russian scholar V.V.Kabakchi and his scientific (“internal”) culture, it is also used to speak of school have been working in a new branch of foreign (“external”) cultures as well. -
(Pah - ’Shahd) a Dessert from the Auvergene Region of France That Consists of a Cr Ê Pe Batter Mixed with Fruit, Usually Plums Or Prunes, and Baked in a Deep Dish
Pp pachade (pah - ’ shahd) A dessert from the Auvergene region of France that consists of a cr ê pe batter mixed with fruit, usually plums or prunes, and baked in a deep dish. paddle See mixer attachments . pain (pan) The French word for bread. Commonly used as a prefi x for a bread- related product, such as pain au levain ( sourdough bread ). pain à l ’ ancienne (pahn auhl - ahn - ’ see - uhn) The French term for “ ancient bread, ” referring to a lean, rustic bread with a distinct natural sweetness and nutlike char- acter. It is made with a unique, delayed - fermentation method. This method uses ice water to release fl avors from the fl our by delaying the activation of yeast until after the amylase enzymes have begun breaking down the starch into sugar. This creates a reserve of sugar in the fermented dough that adds fl avor and caramelizes the crust during baking. pain au chocolate (pahn oh sha - coe - ‘ laht) A chocolate - fi lled croissant . It is made by rolling a rich, dark chocolate bar in a small, rectangular square of croissant dough. It is eaten by French children as an after - school snack, or for breakfast. pain au levain (pahn o luh ’ va) A rustic French bread made with a levain starter P and traditionally shaped into a boule. It is characterized by its crisp crust, delicate p fl avor, and open cell structure. pain de campagne (pahn duh cuhm - ‘ puhn - yuh) The French term for “ country bread, ” referring to a rustic bread made with a dough similar to baguette dough but also with whole grains, such as whole wheat, white rye, or cornmeal. -
January – December 2005 Recipe Index
ANNUAL RECIPE INDEX January – December 2005 recipe index A Refried chilli beans with avocado May p 59 Herbed vegetable & white bean soup Almond & cherry nougat Dec p 21 Roasted tomatoes with avocado & basil Dec p 89 with garlic toasts June p 108 Amaretto brûlée Aug p 95 Sliced leg ham with mango, avocado & chilli salsa Lamb cutlets with green beans & olives Oct p 59 Amaretto cream & praline with fruit Aug p 95 Dec p 74 Lemon beans with baby carrots & wilted rocket Apples Dec p 98 Apple & cinnamon toasted muesli Feb p 67 B Lemon oregano bean salad Sept p 51 Apple crumble slice Nov p 191 Bacon Masaman pumpkin & green bean curry Oct p 56 Apple & mint sauce Dec p 118 Baby BLTs Sept p 43 Mixed bean & grape tomato salad Nov p 47 Apple mint triangles June p 32 Bacon, egg & sausage burgers Nov p 96 Pumpkin, broad bean & risoni salad Aug p 71 Apple pies July p 45 Bacon & roast vegetable penne June p 63 Refried chilli beans with avocado May p 59 Apple & raisin crunchy topped muffins Aug p 104 Creamy mushroom, bacon & basil spaghetti Roast pumpkin & green bean salad Dec p 77 Braised red cabbage with apple & walnuts April p 49 Sept p 69 Sweet potato mash & green beans July p 58 Buckwheat pancakes with cinnamon apples Egg & bacon pies Jan p 74 Sweet potato & red kidney bean hotpot Aug p 102 & maple syrup Feb p 113 Fresh pea, bacon & zucchini soup Aug p 62 Tomato, basil & borlotti beans March p 66 Chicken, apple & hazelnut salad Sept p 114 Leek, bacon, brie & mustard quiche April p 74 Tuna, bean & roasted tomato salad with Iced apple & citrus tea Feb -
The Possibilities of Ricotta Cheese
Recipes included at this site, except where noted, do not appear in A Worldwide Vegetarian Journey to Discover the Foods That Nourish America’s Immigrant Soul. April 2021 THE POSSIBILITIES OF RICOTTA CHEESE: Cheese Blintzes Mixed Berry Parfaits with Ricotta – Mascarpone Cream Puréed Ricotta Cheese Sauce Roasted Red Pepper, Ricotta, and Walnut Dip with Horseradish Russian Orthodox Easter Dessert Spaghettini with Sicilian Eggplant – Ricotta Sauce Italian Homemade Ricotta Cheese Lavender Syrup Lemon Syrup Maple – Spice Sauce Cottage cheeses persisted because these soft, unaged cheeses can be made in, yes, your little cottage. It is theorized that such cheese dates back as far as 3,100 BC when shepherds discovered solidified curd in the bags in which they stored the milk from their flocks. The enzymes present in the animal stomachs, from which the bags were made, started the cheese production by coagulating the curds. That, in a nutshell, is why another name for cottage cheese is “curds and whey.” So Little Miss Muffet was actually eating a bowl of cottage cheese when the spider settled in beside her . however, cottage cheese may not have been as poetic. Historically, this type of cheese has always been used as a substitute for meat by the poor, by vegetarians, during religious fasting, and during wars. Our own government championed cottage cheese during World War I to reserve meat supplies for the troops as the poster from the period attests. Notice that they didn’t emphasize patriotism for meat rationing as they did during World War II. Lasagne is probably the most universally known of the Italian dishes that get their soft, sweetness from ricotta cheese. -
The Best Recipes in the World, by Mark Bittman Broadway Books, 2005
The Best Recipes in the World, by Mark Bittman Broadway Books, 2005 NOTE: Recipe titles in italics indicate that the ingredient they are listed under is suggested as a substitute. To look up recipes from a specific country or region, see the separate index of recipes by cuisine. Achiote. See Annatto Alubukhara kofta (prune-stuffed meatballs in yogurt sauce), Acorn squash. See Winter squash 424–25 Adobo, 616 Amchoor, 10 chicken, 282–83 home-fried potatoes with onion and, 477 spicy, braised ribs with, 394 Amritsari (spicy fried fish), 94–95 Adzuki beans Anchovy(ies), 6, 12, 25 rice and beans, Korean style, 511–12 Caesar salad, 167 Affogato (ice cream "drowned" with espresso), 642 canapés with piquillo peppers and, 48 Agua de jamaica (hibiscus iced tea), 665 dried: Aïoli, 603 crisp, 52 fish stew with (bourride), 137 sambal ikan billis, 515–16 white asparagus with, 430 sweet, 52–53 Ajiaco (creamy chicken soup with vegetables), 140 escarole with olive oil, pepper, and, 462–63 Ajwain, 560 fresh: Akoori (spicy scrambled eggs), 338 broiled or grilled, 96–97 Alaria, 484 marinated (boquerones), 24 Alcoholic beverages. See Beverages: alcoholic panfried fish "sandwiches," 57–58 All-i-oli. See Aïoli onion pizza (sfincione), 574–75 Almendrado de pollo (chicken in almond mole), 301–2 Jansson's temptation, 96 Almendrados, 631 mashed potatoes with, 480 Almond(s), 14, 29 pasta with walnuts and, 552–53 almendrados, 631 roasted pepper, anchovy, and caper salad, 194 almond garlic sauce, chicken with, 297–98 sauce, 605–6 almond horchata, 664 sauce rémoulade, -
FCS Curriculum Guide
Family & Consumer Science Curriculum School District of Seward Implemented in the Fall of 2011 410 South St. • Seward, NE • 68434 “In dwelling, live close to the ground. In thinking, keep to the simple. In conflict, be fair and generous. In governing, don't try to control. In work, do what you enjoy. In family life, be completely present.” Lao Tzu Table of Contents Our FCS Education Program! 5 Philosophy Guiding Our FCS Curriculum 5 Scope & Sequence of Learning Objectives! 6 Overview of Suggested Course Timelines 10 Baking! 11 Baking suggested timeline 12 The Building Blocks of Baking 13 Cakes/Cupcakes 15 Pies 17 Quick Breads 19 Sweets-cookies, bars, others...cream puffs, donuts 21 Yeast Breads rolls, breads, and various mixing methods 23 Current Affairs! 25 Current Affairs suggested timeline 26 Communication 27 Current Affairs of the Family 29 Current Affairs of the Family-Family Crisis 31 Current Affairs of the Family-Specific Crisis Situation 33 Current Affairs of the Family-Stress 35 Ethnic Cooking! 37 Ethnic Cooking suggested timeline 38 Ethnic Groups 39 Management of Resources 41 Asia—Russia, India, China, Japan- 43 Europe—British Isles, France, Germany, Scandinavia 45 Latin America—Mexico, South America 47 Mediterranean Countries—Spain, Italy, Greece 49 Middle East/Africa—Middle East, Israel, Africa 51 United States—New-England, Mid-Atlantic, South, Midwest, West/Southwest, Pacific Coast/Hawaiian Islands 53 Food Fads! 55 Food Fads suggested timeline 56 Food Fads and Facts about Nutrition 57 Food Fads and Facts Making Wise Consumer -
Food for Thought – Food “Aah! Think of Playing 7-Letter Bingos About FOOD, Yum!”– See Also Food for Thought – Drink Compiled by Jacob Cohen, Asheville Scrabble Club
Food for Thought – Food “Aah! Think of playing 7-letter bingos about FOOD, Yum!”– See also Food for Thought – Drink compiled by Jacob Cohen, Asheville Scrabble Club A 7s ABALONE AABELNO edible shellfish [n -S] ABROSIA AABIORS fasting from food [n -S] ACERBER ABCEERR ACERB, sour (sharp or biting to taste) [adj] ACERBIC ABCCEIR acerb (sour (sharp or biting to taste)) [adj] ACETIFY ACEFITY to convert into vinegar [v -FIED, -ING, -FIES] ACETOSE ACEEOST acetous (tasting like vinegar) [adj] ACETOUS ACEOSTU tasting like vinegar [adj] ACHENES ACEEHNS ACHENE, type of fruit [n] ACRIDER ACDEIRR ACRID, sharp and harsh to taste or smell [adj] ACRIDLY ACDILRY in acrid (sharp and harsh to taste or smell) manner [adv] ADSUKIS ADIKSSU ADSUKI, adzuki (edible seed of Asian plant) [n] ADZUKIS ADIKSUZ ADZUKI, edible seed of Asian plant [n] AGAPEIC AACEGIP AGAPE, communal meal of fellowship [adj] AGOROTH AGHOORT AGORA, marketplace in ancient Greece [n] AJOWANS AAJNOSW AJOWAN, fruit of Egyptian plant [n] ALBUMEN ABELMNU white of egg [n -S] ALFREDO ADEFLOR served with white cheese sauce [adj] ALIMENT AEILMNT to nourish (to sustain with food) [v -ED, -ING, -S] ALLIUMS AILLMSU ALLIUM, bulbous herb [n] ALMONDS ADLMNOS ALMOND, edible nut of small tree [n] ALMONDY ADLMNOY ALMOND, edible nut of small tree [adj] ANCHOVY ACHNOVY small food fish [n -VIES] ANISEED ADEEINS seed of anise used as flavoring [n -S] ANOREXY AENORXY anorexia (loss of appetite) [n -XIES] APRICOT ACIOPRT edible fruit [n -S] ARROCES ACEORRS ARROZ, rice [n] ARROZES AEORRSZ ARROZ, rice [n] ARUGOLA -
Information to Users
INFORMATION TO USERS This manuscript has been reproduced from the microfilm master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter face, while others may be from any type of computer printer. The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion. Oversize materials (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand comer and continuing from left to right in equal sections with small overlaps. ProQuest Information and Learning 300 North Zeeb Road. Ann Arbor, Ml 48106-1346 USA 800-521-0600 Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. LANGUAGE MAINTENANCE AND SHIFT AMONG THE RUSSIAN OLD BELIEVERS OF ERIE. PENNSYLVANIA DISSERTATION Presented in Partial Fulfillment o f the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State University By Jeffrey David Holdeman. M.A. The Ohio State University 2002 Dissertation Committee: Approved by Dr. Brian D. Joseph, Adviser Dr. George Kalbouss Adviser Dr. Anelya Rugaleva Department o f Slavic and East European Languages and Literatures Reproduced with permission of the copyright owner.