DOCSLIB.ORG

Useful ICT Tools in Primary Level

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Useful ICT Tools in Primary Level Easter is a festive holiday throughout Italy. Religious parades and celebrations are held in many towns and cities nationwide. A statue of Jesus or his mother Mary is carried in street processions that involve large crowds of people. Holy Week begins the Sunday before Easter Sunday, on Palm Sunday, and there are religious services and processions throughout the week leading up to Easter On Good Friday, the Pope celebrates the Via Crucis or Stations of the Cross in Rome near the Colosseum. A huge cross with burning torches lights the sky as the stations of the cross are described in several languages. At the end, the Pope gives a blessing. Easter mass is held in every church in Italy, with the biggest and most popular celebrated by the Pope at Saint Peter's Basilica. Easter meals are vary and include eggs, Easter pie, and lamb. On Holy Thursday in all the churches Mass in Cena Domini with the rite of washing of the feet, procession of the Apostles and a visit to the Altars of Repose improperly called Tomb. Particular furnishing for the altar of repose for the Blessed Sacrament on Holy Thursday People have to visit ‘a zuppa ‘e cozzeche seven churches and During the Holy (mussels soup). then they can have a According to the Week housewives walk on t the main tradition the king make Easter streets, called struscio. Ferdinando I couldn’t cleaning in view overindulge in sins of of Springtime. gluttony, so he reserved himself the pleasure of eating fish at least on Holy Thursday Pastiera napoletana Is a typical Easter cake made of a shortcrust pastry with a The Casatiello napoletano filling of ricotta cheese, eggs and cooked wheat berries, is a rustic cake stuffed with cheese, flavored with orange flower water. pancetta, salami and whole eggs. It is traditionally prepared on Holy Thursday or Good Friday to It is traditionally eaten on the evening of ensure that the ingredients have enough time to infuse and Holy Saturday. rest before it is consumed on Easter Sunday. Traditionally the main dish of the Easter meal consists of lamb. A traditional Easter dish in Rome and the Lazio region are, for example, crispy lamb ribs, known as abbacchio a scottadito (literally meaning “burnt finger”) with fresh artichokes, which are the seasonal vegetables par excellence at that moment. Another typical Eastern dish is cosciotto al forno con le patate (roast leg of lamb with potatoes), popular in other regions of Italy. Symbolizing rebirth, Colomba pasquale is Easter eggs are a dove-shaped Italian everywhere in Italy, either cake, as a symbol for as chocolates or as A plain dish served for easter as peace. Its dough is decorated boiled eggs. an appetizer are salame e uova similar to that of the sode (salami and boiled eggs) panettone, but with On Pasquetta, fresh beans (broad known as fellata di pasqua. candied peel instead of beans or fava bean), are consumed Symbolically the eggs represent rebirth and the salami raisins, and topped with with pecorino cheese as a snack or the fortune of the farmers, who awaited the festivities almonds and pearl appetizer in Lazio and the southern to put the salami on the table. sugar. regions of Italy. The tradition goes back to Ancient Roman times. Torta Pasqualina A salt pie made of 33 layers of phyllo sheets (the Also known as crescia di Pasqua or torta al number of years of life of Christ) following an formaggio, Pizza di Pasqua is a salt cake typical ancient recipe believed to date back to 15th of central Italy served for breakfast on Easter or century. It is stuffed with chard or artichokes, as antipasto during the Easter meal. It is made eggs and seasoned with marjoram or other herbs. with flour, eggs, pecorino, parmigiano. Easter is one of the most significant holidays in the Bulgarian calendar. Starting with Palm Sunday, the holy week leads up to the Great Day. In the country, the festival is popularly known as "Velikden", which literally means 'the faith in the resurrection of Jesus Christ'. Easter traditions in Bulgaria are a derivative of the Eastern Orthodox Church rituals. In tune with worldwide Orthodox traditions, bright red colored eggs and Easter breads known as "kolache" or "kozunak" are the prominent symbols of Easter in Bulgaria. In the article, explore all about the traditions and celebrations of Easter in Bulgaria. Easter Celebration in Bulgaria-congregation: At midnight on the Saturday before Easter Sunday, people in Bulgaria gather at church, with red painted eggs and bread. The priest proclaims three times "Christos Voskrese" (Christ has risen) and the congregation replies "Vo istina voskrese" (Indeed he has risen). One of the Easter breads is specially decorated with one or more (but an odd number) of red eggs. After a special sequence of services, the clergy blesses the breads and eggs brought by the people. Good Luck Crack: The Bulgarian 'good luck crack' is a unique Easter tradition in all over the world. Eggs are cracked after the midnight service and over the next few days, during the festive season of Easter. On Easter, the eggs are cracked before lunch. The egg that is cracked on the wall of the church is the first egg that people eat after the long fast of Lent. People take turns in tapping their eggs against the eggs of others, and the person who ends up with the last unbroken egg is believed to have a year of good luck. He/she is considered as the most successful, healthy and happy person for the rest of the year. Easter Presents: The tradition of presenting Easter eggs to loved ones is a tradition followed since ages, in Bulgaria. According to the tradition, in days preceding Easter, Christian families send a loaf of bread and 10-15 red eggs as gifts to their Turkish friends. The person, who delivers the eggs, usually receives money in return. Such breads and eggs are presented not only to the Turkish friends, but also to the Spiritual parents, to the biological parents and to the near and dear, including relatives and friends. Traditional Easter Feast: Bulgarian Easter is believed to be incomplete without the traditional recipes, indigenous to the country. The traditional Easter recipes served on the festival in Bulgaria include 'Banista' (Bulgarian pastry), Easter cake “Kozunak”, the lamb and coloring boiled eggs The traditional recipes are prepared and served on the Easter Sunday. The entire family takes part in the feast. Friend and far away acquaintances are also often called upon to join in the feast. Easter egg cracking The festival of Easter is celebrated with great enthusiasm by Christians all over the world. The occasion commemorates the Resurrection of Lord Jesus Christ. Apart from following the rituals for the festival, people celebrate the occasion by having a lot of fun with their near and dear. Playing games by making use of Easter eggs is a good old tradition. One such game is Easter Egg Cracking, which can be played by people of all ages. If you want to know how to play the game, then this article is what you need. Go through the following lines and get the instructions for playing Easter Egg Cracking. You Will Need: Eggs Rules: Test the eggs first by knocking them against their eye tooth, and then choose the best egg to use for the game. -The contestants must agree beforehand on how much of their eggs will be covered by their hands, as revealing a large part of the egg's shell is much more risky. -The game begins with the contestants trying to crack the pointed ends of each other's eggs. -The person who loses must then turn his or her egg upside down. If a player cracks both ends of someone's egg, then he/she wins the egg. Easter is the largest religious celebration of Orthodox Christians. The Greeks of Cyprus call it Lambri, which in English means brilliant or glorious. It is associated with spring, family, food and family moments. Easter begins with a 50-day fast. During fasting the faithful abstain from meat, milk, cheese and all animal products (you know, basically vegans!). In recent years, however, most believers only have a week of fasting, which they call Great Week. During this week the faithful go to church every night to hear Christ's passions and follow him to Resurrection. The week begins with Lazarus' Saturday. It is a great celebration since Lazarus after his resurrection came to Cyprus and became the first bishop of Kiti (Larnaca). This is followed by the Sunday of Vaya (Palm Branches) or Sunday of Olives. The bells ring solemnly in remembrance of Jesus' triumphal entry into Jerusalem, while the faithful go to church holding olive branches. On the Good Thursday they hang black covers in front of pictures of the church, while the crucifixion is depicted in the evening. On Good Friday, the faithful go to the Deposition and the Praises. The decoration of the Epitaph with flowers and in general the whole ceremony is reminiscent of the ancient feast of the Cypriots, the Adonia. The first Saturday morning is the first resurrection. The priest scatters laurels in the church, the black covers fall while the faithful hit the church benches. https://www.youtube.com/watch?v=8QBSk2fKHhw (watch and have fun). In the evening all the faithful gather to hear “Christ rise” and take the Holy Light home. Easter Sunday is an opportunity for the whole family to gather around the table. On Good Friday in our On Easter Monday in our school yard, the village, women decorate the community authority organizes traditional Epitaph with flowers.
Load more

Recommended publications
  • Abruzzo Itinerari Del Gusto
    ABRUZZO ITINERARI DEL GUSTO “Fondo europeo agricolo per lo sviluppo rurale: l’Europa investe nelle zone rurali” Attività cofinanziata dal PSR Abruzzo 2007-2013–Asse 4 Leader, PSL dei GAL Abruzzesi. Fondo FEASR, Misura 421; Azione 1; Operazione/Progetto: “Abruzzo nel Mondo ABRUZZO ITINERARI DEL GUSTO Touring Club Italiano Sommario Presidente: Franco Iseppi Direttore generale: Lamberto Mancini Touring Editore Direttore contenuti turistico-cartografici: Fiorenza Frigoni Responsabile editoriale: Cristiana Baietta Editor: Deborah Terrin Redazione: Paola Bressani Cartografia: Antonella Buono Redazione cartografica: Paola Zetti Segreteria: Laura Guerini Coordinamento tecnico: Francesco Galati Provincia de L’Aquila Gran Sasso e Alta Valle dell’Aterno p. 6 Hanno collaborato: Altopiano delle Rocche e Bassa Valle dell’Aterno p. 12 Fabrizio Coppola, per la realizzazione editoriale Baronia di Carapelle, Altopiano di Navelli, Valle di Capestrano p. 18 Pagliardini associati, per il progetto grafico e l’impaginazione Marsica, Valle Roveto e Carseolano p. 24 InfoCartoGrafica, Piacenza, per l’esecuzione cartografica Emmegi Group, Milano, per la prestampa Provincia de L’Aquila Alto Sangro e Altipiani Maggiori p. 30 Grande cura e massima attenzione sono state poste, nel redigere questa guida, Valle del Sagittario p. 36 per garantire l’attendibilità e l’accuratezza delle informazioni. Non possiamo tuttavia Valle Peligna e Valle Subequana p. 42 assumerci la responsabilità di cambiamenti d’orario, numeri telefonici, indirizzi, Valle del Giovenco e Vallelonga p. 48 condizioni di accessibilità o altro sopraggiunti, né per i danni o gli inconvenienti da chiunque subiti in conseguenza di informazioni contenute nella guida. Provincia di Teramo Monti della Laga e Val Vibrata p. 54 Quest’opera è stata realizzata dalla Direzione Editoriale di Touring Editore Atri e Val Fino p.
    [Show full text]
  • Section P1—Open Cookery
    SECTION P1—OPEN COOKERY Convenor: Vaughan Wilson [email protected] Stewards: Callie Wilson, Jaimee Button Carolyn Johnson No Entry Fee Please state date of birth for Junior classes on entry form Entries close: 5pm, FRIDAY 20TH MARCH 2020 ALL ENTRIES TO: The Secretary, PO Box 844, Mt. Barker, 5251 OR [email protected] LATE ENTRIES WILL NOT BE ACCEPTED AND WILL BE RETURNED Please consult rules and advice for exhibitors on page 8 Judging commences 9am SATURDAY 28th MARCH 2020 Prize money for Junior classes ONLY: 1st $2, 2nd $1, 3rd card. SECTION REGULATIONS: All exhibits to be staged by 9am Saturday and not removed before 4:30pm Saturday Note: as this section is now displayed in a marquee, no guarantee can be given to any exhibits delivered on Friday No cooking to be done on show day No packet cake mixes unless otherwise stated Cakes to be iced on top only, and only where specified Entries to be on a suitable covered board or paper/plastic plate Please provide a clear cellophane or oven bag to cover after judging Recipes must be used where supplied The Open Cookery section is for non-professional or non-income earning cooks. Any exhibit remaining at 6pm will be disposed of by the convenor unless other arrangements have been made The Violet Frost Annual Memorial Trophy for Aggregate Champion Open Cookery donated by her family Division 1 - Scones, Breads and Pastries P101 5 Scones – Sweet – using Laucke’s P106 1 Loaf Bread, using a bread machine CWA Scone Mix, see pg 51 P107 1 Loaf Bread, handmade, any variety P102 6 Plain Scones P108 1 Loaf Sourdough Bread P103 6 Fruit Scones P109 6 Sausage Rolls P104 6 Scones A.O.V.
    [Show full text]
  • Ornamental Confectionery and Practical Assistant to the Art of Baking
    THE HISPANIC FOUNDATION Class, Book FROM THE ARCHER M. HUNTINGTON PURCHASING FUND _JyU.el?iicin &l£u€ci >7^<^^^*>>>>>>>>>>>>>>>>>>>>>>T*>T*T>>T-J?C»?g>T*Xv & g^aft e 9 §1 Ifilllillllll! AND Practical Assistant TO Ibe jlrt of Baking IN AM, ITS BRANCHES, WITH NUMEROUS ILLUSTRATIONS. BY Herman Hueg, Practical Cake Baker and Confectioner. \£ f SEP : PRINTED IN ENGLISH AND GERMAN. PRICE, ^2.00. 1892. i^ ^t\A Entered according to Act of Congi-ess in the year 1892, by Herman Hueg, in the Office of the Librarian of Congress, at Washington. : / nag) INTRODUCTION, ^^^^^^^^^^...^^^^^^^£*. In offering thisbcok to the public and trade in general, I take the opportunity of expressing my grateful thanks to my numerous customers for their very liberal patronage and their testimonial of approbation and encouragement extended to me during the short period of my business relation with them. My first attempt at writing a book, which you probably bought, was but a beginning, and I hope that all purchasers of it have received the worth of their money; and I am thank- ful for the many kind letters of gratitude received from them. From the many inquiries which I have had about recipes I can now say that I have a book which will satisfy the pur- chaser and exceed all his expectations. The recipes that follow are not copied from other books, or written down from memory, but each one of them have been repeatedly tested and found correct in the course of many years of practice. They comprise the most saleable and popular forms of Cake and Confectionery, such as is generally found in first class establishments.
    [Show full text]
  • Season of Easter on The
    Let Me Count the Ways … Nothing represents God’s never- ending abundance to His children like a nest of bunnies! Although not biblical, bun- nies, chicks, ducks, jelly beans and mounds of chocolate are traditional signs of God’s goodness to us! How Can We Show Our Goodness to God and Others? Season of Easter Here are some ideas! On the Run Visit the Sick: An important Work of by Mercy which brightens a sick person’s day and lets them know that they are still im- Beth Belcher portant. That they are loved! ave you ever longed to spend H time in nature after being inside dur- Give to the poor: Gather up out- ing a particularly cold winter? Or en- grown toys and clothing to give to joyed the twittering of birds as the those in need. Share the joy of giving! trees begin to blossom and the days grow longer? We seem to become Plant a garden: Help plant a garden more cheerful as springtime slowly with flowers or vegetables in your brings the warmth of the sun, flowers community, at your school or in your own blooming and new life in nature. And yard. God calls us to help care for the we joyfully anticipate the springtime earth! holy day, Easter, which brings to mind the Easter Bunny, colored eggs and the empty tomb as Jesus has ris- Pick up trash: Work with an adult to en from the dead. At Eastertime the keep the community clean and tidy. phrase, ‘Alleluia, He is Risen!’ re- Don’t forget to recycle! minds believers that not only has Christ risen from the dead, but that Light a candle at church: Remember He has conquered sin and death.
    [Show full text]
  • Pizza Al Formaggio: Cheese Cake by Mamma Giuliana
    Pizza al Formaggio: Cheese Cake by Mamma Giuliana What it is. Pizza al formaggio is a panettone-looking cheese and pepper cake. Don't get confused by the name because it isn't a pizza and it definitely isn't a cheesecake! This savory cake is also called torta al formaggio (cheese cake) and pizza di Pasqua (Easter pizza). Ingredients 500 g (17.6 oz) 0 flour 150 g (5.3 oz) milk 100 g (3.5 oz) Parmigiano Reggiano, grated 100 g (3.5 oz) extra virgin olive oil 75 g (2.6 oz) Emmentaler, coarsely grated with a large hole grater 85 g (3 oz) pecorino cheese, grated 20 g (0.7 oz) fresh yeast (or cake yeast or compressed yeast) 10 g (0.4 oz) salt 4 egg pepper Note. Emmenthal or Emmentaler is a semihard Swiss cow's milk cheese known for its large, walnut-sized holes. Procedure Use a round 18cm / 7in (diameter) by 10cm / 4in (tall) cake mold. Dissolve the fresh yeast in warm milk. Combine the flour with the pecorino and Parmigiano cheeses. Make a well in the center and add the eggs, the milk and yeast mixture, and the olive oil. Mix the ingredients and knead until the dough no longer sticks to your hands. Then add the salt, ground pepper, and the Emmentaler cheese. Shape the dough into a ball and place it in the cake mold greased with butter. Let it rise for 2 hours or until the dough has filled the mold. Pizza al Formaggio: Cheese Cake by Mamma Giuliana Preheat the oven to 180°C (356°F) and bake in the hot oven for 55-60 minutes.
    [Show full text]
  • Palm Sunday/Holy Week at Home
    Holy Week at Home Adaptations of the Palm Sunday, Holy Thursday, Good Friday, Easter Vigil, and Easter Sunday Rituals for Family and Household Prayer These resources are prayerfully prepared by the editorial team at Liturgical Press. These prayers are not intended to replace the liturgies of Holy Week. Rather, they are a sincere effort to cultivate some of the rituals and spirit of Holy Week in our own homes when public celebration might not be possible. LITURGICAL PRESS Collegeville, Minnesota www.litpress.org Palm Sunday of the Lord's Passion Introduction Palm Sunday celebrates two seemingly different stories. We begin the liturgy by commemorating Jesus’s triumphant journey to Jerusalem where he is greeted by shouts and songs of acclamation and joy. Everything seems to be going well. Jesus is hailed as a King and people wave palm branches to show their honor for him. By the time we reach the Gospel, however, we hear the Passion of Jesus Christ, recalling the events leading up to his crucifixion and death on the cross. It may seem strange that these two extremes are celebrated on Palm Sunday, but that is the reality of the Paschal Mystery. There is only one story. Jesus’s life, death and resurrection are all connected; It is impossible to separate them as isolated events. The same is true for our lives. Everything we do is united with Christ, the good times and the difficult ones. Even when God seems distant and far away, we know that we are always connected to the story of Jesus’s life, death and resurrection.
    [Show full text]
  • Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
    Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut.
    [Show full text]
  • Trying to Make Sense of Easter Traditions B2+
    Trying to Make Sense of Easter Traditions B2+ https://www.youtube.com/watch?v=MQz2mF3jDMc 1) Ask your partner the following questions. a) When is Easter? Do you know why the date changes every year? b) Why do we celebrate Easter? c) Why do we decorate eggs for Easter? d) Why is there an Easter Bunny? 2) Easter is a popular holiday around the world with traditions that vary from country to country. However, it is sometimes difficult to understand Easter traditions because they have different origins. The words in the box below are all related to Easter. Some have Religious origins, some are Pagan and some are Secular. Write the words into what you think is the correct column (check the meaning of the words that you don’t know with a dictionary or your teacher). Lent Fertility Holiday Jesus Easter Bunny Rabbits Spring Eggs Decorated Eggs Resurrection Candy/Sweets Chocolate Eostre Festival Christian Goddess of Spring & Fertility Religious: Relating to or believing in Pagan: A person or tradition with Secular: Not connected to religious a divine being. religious beliefs other than those of or spiritual matters. the main world religions. 3) Now watch a video about Easter traditions. While you watch check your answers to exercise 2 and then compare them with a partner (NB some of the words can go into more than one column). 4) Watch the video again and write true (T) or false (F) next to the statements. A. The first recorded celebration of Easter was before the 2nd Century. ____ B. Rabbits represent fertility and new life.
    [Show full text]
  • Facts for Students
    www.forteachersforstudents.com.au Copyright © 2017 FOR TEACHERS for students EASTER AROUND THE WORLD Facts for Students Easter is a time for celebrating new life. Easter does not have a set date and its time each year varies according to moon phases. Many countries around the world celebrate Easter according to their own traditions and religious beliefs. The Christian Easter For Christians, Easter focuses on the crucifixion of Jesus Christ and his resurrection (coming back to life) three days later. Jesus was arrested by the Romans and put to death by crucifixion, after being betrayed by his friend Judas, who told the Romans where to find him. After his death, on what we now call Good Friday, Jesus’ body was placed in a tomb that was covered by a large stone. Three days later, on Easter Sunday, the tomb was found empty and news spread that Jesus had risen from the dead. Easter traditions Generally, Easter occurs somewhere between late March and late April. Easter Sunday falls on the first Sunday after the full moon in autumn in the southern hemisphere and spring in the northern hemisphere. Northern hemisphere spring festivals celebrating the end of winter, the arrival of spring and the coming of new life have existed since ancient times. Easter occurs at a slightly different time each year. It is based on rules and traditions relating to various calendars (such as Hebrew, Julian or Gregorian) and moon phases. Symbolism There are many symbols that have come to be associated with Easter. Here are a few examples: A Cross – Jesus was crucified on a wooden cross and these have come to symbolise his death and his resurrection three days later on Easter Sunday.
    [Show full text]
  • Alessandra Gasparroni
    Alessandra Gasparroni Dispense per lezioni del corso Storia dell’enogastronomia nel contesto territoriale a.a. 2019-2020 Gasparroni A. LA DIETA NELLA STORIA DEI POPOLI. E’ LA DIETA ESPRESSIONE DELLA CULTURA DI UN POPOLO? CIVILTA’ CONTADINA E CULTURA TRADIZIONALE: RADICI PER IL FUTURO. SAN BIAGIO TRA CULTO E LEGGENDA: RIFLESSIONI SUL PANE SACRO IN ABRUZZO. QUESTUA E FESTA. TRACCE RITUALI DI RIDISTRUBUZIONE ALIMENTARE NELL’ABRUZZO DI OGGI. IL CIBO DELLA MEMORIA, ALIMENTAZIONE E TERZA ETA’. IL VINO NELLA STORIA E NELLE TRADIZIONI ABRUZZESI. Alessandra Gasparroni. La dieta nella storia dei popoli. E’ la dieta espressione della cultura di un popolo? in Intolleranze ed Alleanze alimentari, Atti del Convegno, Accademia Italiana della cucina, Delegazione di Teramo, 2010 Marc Augè nel suo lavoro “L’antropologia del mondo contemporaneo” afferma che: L’epoca attuale conferma l’evoluzione dell’antropologia, che è passata progressivamente dallo studio dei popoli a quello dei temi; la tematica dell’alimentazione ha, da sempre, rappresentato la spina dorsale nella storia dell’umanità. Brevi riferimenti consentiranno di focalizzare il giro di boa che l’uomo fece passando da un’economia di sussistenza, basata sulla caccia e raccolta, ad un’economia produttiva con caratteri di sedentarizzazione che ebbero come conseguenza i primi tentativi di orticoltura. L’arrivo del viaggio può considerarsi la scoperta dell’agricoltura in tutto il mondo da parte dei cacciatori raccoglitori, che non fu repentina casuale o provvisoria. Nel corso dei loro spostamenti i popoli contribuirono alla propagazione di alcune piante e la continua raccolta di vegetali selvatici produsse effetti di selezione e ibridazione che consentirono un più facile addomesticamento dei coltigeni principali.
    [Show full text]
  • PYSANKY – Ukrainian Easter Eggs - Part II by Lubow Wolynetz, Curator the Traditional Art of the Pysanky Were Still Being Written
    TThhee UUkkrraaiinniiaann MMuusseeuumm aanndd LLiibbrraarryy ooff SSttaammffoorrdd PYSANKY – Ukrainian Easter Eggs - Part II by Lubow Wolynetz, Curator The traditional art of the pysanky were still being written. When there Myron Surmach took it upon himself to pro- round. Ukrainian pysanka which originated in were few, the monster’s chains would loosen, duce all of the necessary materials. His children Today we have many pysanka artisans antiquity and which has been cultivated and evil would flow throughout the world. continued his work, especially, his daughter in America. Much information has been in Ukraine for centuries has achieved When there were many, the monster’s chains Yaroslava, a noted artist. She did extensive re- printed and tools have been refined. In global interest and popularity. This unique would hold taut, allow- search on the pysanka and pub- Ukraine during the Soviet days pysankatra- form of art is practiced both within and ing love and friendship lished much-needed information ditions were not only frowned upon but in beyond the Ukrainian community. to subdue evil. in English. some areas strictly forbidden. When This ancient Ukrainian custom which The custom of writ- One of the earliest notices Ukraine became independent in 1991, originated as an important element of the ing pysanky was about the pysanka which ap- pysanka artisans from the United States and pre-Christian beliefs associated with the brought to the United peared in the American Press, Canada went to Ukraine, exhibited their cult of the sun and rebirth eventually be- States by Ukrainian im- came as a result of pure coinci- pysanka collections, and thus helped to re- came a part of Easter traditions.
    [Show full text]
  • Easter Resources
    CHRISTIAN FORMATION EASTER RESOURCES The Season of Easter Alleluia! Christ is risen! The Lord is risen indeed. Alleluia! We now enter the white time of year - white for joy and celebration. The alleluias return, the flowers return, the joyful music and the glorious stories of the Resurrection appear in our liturgies. The Great Fifty Days begin on Easter Sunday and end with the Day of Pentecost. The Church has observed this season longer than any other liturgical season. During this time, the Paschal Candle remains at the altar., remind- ing us of Jesus the Light of the World. It is important to keep the season even if the Easter lilies have wilted and some of the hymns have lost their relevance (it is hard to sing Jesus Christ is Risen Today three weeks into the Easter season) by preaching on the Paschal Candle, choosing hymns from the vast array of choices that do not specifically mention “today”, preach- ing and teaching on the wonderful lessons and the constant recalling and celebrating that we are Easter people - people of the Resurrection. The word “Easter” comes from a Teutonic word “eostre”, the name for the goddess of growing things. Easter also coincides with the Jewish Festival of Weeks, which begins at Passover and ended after 50 days on the Festival of Pentecost. It was both a feast to celebrate the harvest and also the giving of the law to Moses on Mt. Sinai. During the Great Fifty Days we will read a portion of the Acts of the Apostles rather than an Old Testament reading.
    [Show full text]