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Cas Des Mosquées –
جملة منرب الرتاث اﻷثري العـــدد:السابع،ص -96 69 ISSN: 2335-1500, EISSN: 2602-7267 Le rôle de la lumière du jour dans la sacralité des espaces religieux musulmans -cas des mosquées – BENHARKAT Amina Laboratoire patrimoine archeologique et sa valorisation Université Abou Bakr Belkaid Tlemcen Directeur de thèse: MAROUF BELHADJ Professeur .Université Abou Bakr BElkaid Tlemcen اتريخ اﻻستﻻم:00/03/2012 اتريخ القبول:2012/03/12 Summary: The search needs a look of naturel light in cultuel space which has frequently associated to divine, wether religions it is reflect. It’s may in effect help to turn the expirement from the side itself in a religious expirement perfectly singular. By an analysis applied generally of Maghrebine mosques,which are particularly in the town of Tlemcen, we treat every aspects of light in interest about light of relation’s side or object and the light which dialogues and change mutually, we take care of lighting device: their formes, directions and their areas to reinforce ones and the others. The work architectural of light of organization to procure visuel comfort, like in any building profane and the diffusion of the light is homogenous and regular and the principal source of naturel light come from court of the mosque. Finnaly : architectes, archeologues, designers, artists or others are calling to take in consideration this factor till elaboration of projects’ cultuels types. Key words: Natural Light, side lighting, Divine Light, daylighting, lighting device. امللخص: يطرح البحث نظرة عن الضوء الطبيعي داخل حيز طقوسي إذ يرتبط الضوء يف الغالب ابلفكر الديين ابلنسبة للدايانت السماوية، فهي يف الوقت نفسه اﻻنعكاس واﻷداة واخلاصية، اليت حتّول التجربة ابيحليز نفسه، إيل جتربة دينية منفردة. -
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YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® New! Tunisia: From the Mediterranean to the Sahara 2022 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. New! Tunisia: From the Mediterranean to the Sahara itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: Venture out to the Tataouine villages of Chenini and Ksar Hedada. In Chenini, your small group will interact with locals and explore the series of rock and mud-brick houses that are seemingly etched into the honey-hued hills. After sitting down for lunch in a local restaurant, you’ll experience Ksar Hedada, where you’ll continue your people-to-people discoveries as you visit a local market and meet local residents. You’ll also meet with a local activist at a coffee shop in Tunis’ main medina to discuss social issues facing their community. You’ll get a personal perspective on these issues that only a local can offer. The way we see it, you’ve come a long way to experience the true culture—not some fairytale version of it. So we keep our groups small, with only 8-16 travelers (average 13) to ensure that your encounters with local people are as intimate and authentic as possible. -
Publication Provisoire Publication Provisoire CIRCUIT IV Premier Jour
Publication provisoire Publication provisoire CIRCUIT IV Premier jour Tlemcen, Nédroma, berceaux zyanide et almohade Amine Semar Premier jour : Tlemcen, ville d’art IV.1 MANSOURAH IV.2 TLEMCEN IV.2.a Djamaa al-Kabir (Grande Mosquée) IV.2.b Mosquée Sidi Bel-Hassan IV.2.c Le Méchouar IV.2.d Mosquée Sidi Brahim IV.2.e Hammam Essebaghine Café des Grenadiers IV.2.f Mosquée Sidi el-Haloui IV.2.g Minaret d’Agadir IV.2.h Koubba de Sidi Ouahab et Tombeau de la Princesse IV.3 EL EUBAD IV.3.a Mosquée Sidi Boumediène IV.3.b Tombeau de Sidi Boumediène IV.3.c La madrasa Sidi Boumediène Bab el-Khemis Publication provisoire Publication provisoire Grande Mosquée de Tlemcen, coupole 183 CIRCUIT IV Tlemcen, Nédroma, berceaux zyanide et almohade Tlemcen, ville d’art Tout de blanc parée, construite sur sition à Agadir l’ancienne. En fusion- un haut plateau bordé de falaises rou- nant, Tagrart à l’ouest et Agadir à l’est geâtres et cerné de verdure, Tlemcen, formeront Tlemcen, “sources d’eau” en l’antique Pomaria (littéralement “les berbère. Mais les Almoravides, austères vergers”) des Romains, est encore Sahariens, n’étaient pas des construc- cette ville arrosée d’eau et parsemée teurs, et à part la Grande Mosquée de beaux jardins. Grâce à la proximité qu’ils ont tôt fait de bâtir, ils n’ont pas de la mer qui atténue l’effet desséchant tout de suite contribué à la grandeur de des plaines présahariennes, Tlemcen a la ville. Mais ils n’allaient pas s’arrêter gardé son charme, ombragée par ses à Tlemcen. -
Specific Features of the Compositional Construction Of
NAUKA SCIENCE Yulia Ivashko* Kouider Rezga** orcid.org/0000-0003-4525-9182 orcid.org/0000-0002-1843-1605 Specific features of the compositional construction of historical mosques of Algeria as the basis for their preservation and restoration in the original form Specyfika budowy kompozycyjnej historycznych meczetów Algierii jako podstawa ich ochrony i restauracji w oryginalnej formie Key words: Maghreb mosque, Algeria, specific Słowa kluczowe: meczety Maghrebu, Algeria, cechy features, composition stylowe, kompozycja Introduction There is a close relationship between the volumet- ric-spatial composition of the Maghreb type mosques Mosques on the territory of Algeria differ from the and the mosques of the Cordoba Caliphate, due to the mosques of other Islamic countries by the specificity simultaneous dominance of dynasties of the Almoravids of their compositional structure1. Alternatively to, for and especially the Almohads and in North Africa (the example, the Ottoman Islamic architectural school, Maghreb countries) and the Perinea Peninsula (the so- in which the composition of mosques inherited from called Al-Andalus)3. It was this simultaneous domina- Byzantine traditions, and therefore it is a domed tion of the dynasties in both Andalusia and the Maghreb building with the dominant central dome; or from that ensured the symbiosis of the Maghreb and the Persian architectural school with a definite com- Andalusian (united Arab-Maghreb) traditions4. position of iwan; in the Maghreb school, the compo- Certain conclusions can be obtained by comparing sition of the mosque is traditionally built on the op- the compositions of all three countries of the Maghreb position the horizontal building of the mosque itself, – Morocco (Western Maghreb), Algeria (Central Maghreb) often without a dome, as in the Cordoba mosque, and and Tunisia (Eastern Maghreb). -
Food Lovers Guide to the World 1: Experience the Great Global Cuisines Pdf
FREE FOOD LOVERS GUIDE TO THE WORLD 1: EXPERIENCE THE GREAT GLOBAL CUISINES PDF Lonely Planet | 324 pages | 15 Sep 2014 | Lonely Planet Publications Ltd | 9781743603635 | English | Hawthorn, Victoria, Australia The World on a Plate: 40 Cuisines, Recipes, and the Stories Behind Them by Mina Holland Automatically add future editions to my Bookshelf. There may be minor differences between versions. Categories: Sauces, general; Main course; Chinese Ingredients: Chinese cabbage; minced pork; fresh ginger; chives; white pepper; rice wine; sesame oil; plain flour; Chinese black vinegar; soy sauce; Chinese roasted chilli paste. Categories: Main course; Chinese; Vegan; Vegetarian Ingredients: dried shitake mushrooms; silken tofu; soy sauce; sesame oil; peanut oil; red capsicums; fresh ginger; red chillies; green onions; rice. Categories: Main course; Chinese Ingredients: whole duck; honey; fresh ginger; dark soy sauce; Chinese cooking wine; whole star anise; spring onions; Peking duck pancakes; hoisin sauce. Categories: How to Ingredients: milk; cream; vinegar. Categories: Curry; Main course; Indian Ingredients: pork; dried red chillies; peppercorns of your choice; garlic; fresh ginger; cumin seeds; mustard seeds; whole cloves; cinnamon quills; malt vinegar; onions. Categories: Rice dishes; Main course; Indian Ingredients: lamb shoulder; basmati rice; ghee; onions; saffron; yoghurt; ginger paste; garlic paste; garam masala; caraway seeds; whole cloves; cinnamon sticks; coriander leaves; mint; green chilli peppers; limes; chilli powder; milk; papaya paste; cardamom pods. Categories: Sauces, general; Italian; Vegan; Vegetarian Ingredients: tomatoes; red onions; basil; sun-dried tomato paste; tomato paste; garlic. Categories: Main course; Japanese Ingredients: salmon fillets; togarashi; sake; shoyu; Japanese white leeks. Categories: Main course; Mexican Ingredients: mild white cheese; chicken breasts; serrano chiles; salsa; corn tortillas. -
Chickpea 1 Chickpea
Chickpea 1 Chickpea Chickpea Varieties Left, Bengal (Indian); right, European Scientific classification Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Rosids Order: Fabales Family: Fabaceae Genus: Cicer Species: C. arietinum Binomial name Cicer arietinum L. The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East.[1] Other common names for the species include garbanzo bean, ceci bean, chana, sanagalu, Gonzo Bean and Bengal gram. Etymology The name "chickpea" traces back through the French chiche to cicer, Latin for ‘chickpea’ (from which the Roman cognomen Cicero was taken). The Oxford English Dictionary lists a 1548 citation that reads, "Cicer may be named in English Cich, or ciche pease, after the Frenche tonge." The dictionary cites "Chick-pea" in the mid-18th century; the original word in English taken directly from French was chich, found in print in English in 1388 and became obsolete in the 18th century. The word garbanzo came to English as "calavance" in the 17th century, from Old Spanish (perhaps influenced by Old Spanish garroba or algarroba), though it came to refer to a variety of other beans (cf. Calavance). The Portuguese (?) arvanço has suggested to some that the origin of the word garbanzo is in the Greek erebinthos.[2] But the Oxford English Dictionary notes that some scholars doubt this; it also mentions a possible origination in the word Chickpea 2 garbantzu, from Basque — a non-Indo-European tongue — in which it is a compound of garau, seed + antzu, dry. -
National Dish
National dish From Wikipedia, the free encyclopedia https://en.wikipedia.org/wiki/National_dish A national dish is a culinary dish that is strongly associated with a particular country.[1] A dish can be considered a national dish for a variety of reasons: • It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France.[1] • It contains a particular 'exotic' ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.[1] • It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations.[1] • It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. Pilaf (O'sh), a national dish in the cuisines of Central Asia National dishes are part of a nation's identity and self-image.[2] During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals.[3] According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, China or India because of their diverse ethnic populations and cultures.[2] The cuisine of such countries simply cannot be represented by any single national dish. -
Omslag Report V2
The aflatoxin situation in Africa Systematic literature review RIKILT report 2018.010 The aflatoxin situation in Africa Systematic literature review Nathan Meijer 1, Gijs Kleter 1, Rosa Amalia Safitri 1, Monique de Nijs 1, Marie-Luise Rau 2, Ria Derkx 3, Joke Webbink 3, Marijn Post 3, Yuca Waarts 2, Ine van der Fels-Klerx 1 1 RIKILT Wageningen University & Research 2 Wageningen Economic Research 3 Wageningen University & Research - Library This research has been carried out by Wageningen University & Research and financed by Partnership for Aflatoxin Control in Africa (PACA) through funds made available to PACA by the Bill and Melinda Gates Foundation and Mars, Incorporated (project number 1277360301). PACA acknowledges the contribution of the Technical Centre for Agricultural and Rural Cooperation (CTA) in producing this report which is a follow up to the CTA/PACA 2016 Working Paper “Improving the evidence base on aflatoxin contamination and exposure in Africa” written by Sheila Okoth. Wageningen, December 2018 RIKILT report 2018.010 RIKILT report 2018.010 | 1 Project number: 1277360301 Project title: The aflatoxin situation in Africa Project leader: Nathan Meijer © 2018 African Union Commission / PACA. This study was financed by Partnership for Aflatoxin Control in Africa (PACA) through funds made available to PACA by the Bill and Melinda Gates Foundation and Mars, Incorporated. PACA acknowledges the contribution of the Technical Centre for Agricultural and Rural Cooperation (CTA) in producing this report which is a follow up to the CTA/PACA 2016 Working Paper “Improving the evidence base on aflatoxin contamination and exposure in Africa” written by Sheila Okoth. This report is published by RIKILT Wageningen University & Research, institute within the legal entity Wageningen Research Foundation with the copyright holder’s permission. -
Moroccan Cuisine Free Download
MOROCCAN CUISINE FREE DOWNLOAD Paula Wolfert | 288 pages | 30 Jun 2004 | GRUB STREET | 9781904010906 | English | London, United Kingdom Top 10 foods to try in Morocco Tags: contiki. I know none of us are travelling at the moment, but when this craziness is over, Moroccan Cuisine use these links Moroccan Cuisine making your bookings. Spices are used extensively in Moroccan food. Harira is a flavorful lentil and chickpeas soup that is commonly eaten during Ramadan to break the fast, but it can also be Moroccan Cuisine at home or in restaurants as a starter. Aubergine, or eggplant, is common in a few different dishes Moroccan Cuisine Morocco, but be sure to try the fritters. Ras El Hanout and Dates Hotdish. The spread is made with eggplants, tomatoes, garlic, olive oil and spices. Tagines are traditionally eaten directly from the cooking vessel, using pieces of Moroccan bread khobz to scoop up meat, veggies, and sauce. Thank you for supporting the brands that make Local Adventurer possible. We ate so many amazing dishes during our tour around Morocco. These often underrated fish are cheap, plentiful and delicious. Chicken With Preserved Lemon and Olives. Seffa - Moroccan Chicken With Vermicelli. Chermoula is a combination of herbs and spices used as a marinade before grilling over coals, and as a dipping Moroccan Cuisine. Last Updated: Moroccan Cuisine 25, Email Address. This post may contain affiliate links, where we receive a small commission on sales of the products that are linked at no additional cost to you. See also: Moroccan Cuisine industry in Morocco. Mark and I absolutely love Moroccan food! All opinions are always our own. -
Ambassador John P. Desrocher
Ambassador John P. Desrocher John Desrocher is the U.S. Ambassador to the People’s Democratic Republic of Algeria. From September 2014 until August 2017 he served as the Deputy Assistant Secretary of State for Egypt and Maghreb Affairs. Prior to that, he served as Deputy Chief of Mission at the U.S. Embassy in Baghdad. He also served in Baghdad from 2009-2010 as Minister Counselor for Economic Coordination, responsible for U.S.-Iraq economic policy issues. In the interim he served in the Department of State as the Director of the Office of Iraq Affairs and briefly as Acting Deputy Assistant Secretary of State for Maghreb Affairs. Between 2006 and 2009 he served as the U.S. Consul General in Auckland. Ambassador Desrocher has extensive experience in international trade and in the Arab world. Immediately prior to his assignment to Auckland he served as Counselor for Economic and Political Affairs at the U.S. Embassy in Cairo. He participated in Palestinian-Israeli economic negotiations while serving at the U.S. Consulate General in Jerusalem in the late 1990s and served as State Department desk officer for Iraq in the mid-1990s. While detailed to the Office of the U.S. Trade Representative, he led portions of free trade negotiations with Chile and Singapore. He also served in the U.S. Embassies in Monrovia and Bonn as well as in the State Department Operations Center and Office of European Union Affairs. Ambassador Desrocher, a graduate of the Edmund A. Walsh School of Foreign Service at Georgetown University, is a multiple recipient of the State Department’s Superior and Meritorious Honor Awards. -
Characteristics of the Medina of Tlemcen Walid HAMMA Received: 15 June 2017 • Revised: 22 July 2017 • Accepted: 24 August 2017
International Journal of Human Settlements Vol. 1 . Nr. 2 . 2017 Characteristics of the medina of Tlemcen Walid HAMMA Received: 15 June 2017 • Revised: 22 July 2017 • Accepted: 24 August 2017 CHARACTERISTICS OF THE MEDINA OF TLEMCEN Walid HAMMA Lecturer, Dr, Arch, Abu Backr Belkaid Tlemcen University, Faculty of Technology, Department of Architecture, email: [email protected] Abstract: The ancient vernacular city of Tlemcen is called Islamic Medina. Through this study we want to confirm that its name is not fortuitous. It has characteristics of an Islamic city. To confirm this hypothesis, we analyzed its urban tissues using a typo-morphological and functional approach, also studying the following elements: urban frame and spatial organization, urban roads, squares, souks, gardens, fountains and the large pond, the ramparts and gates, symbolic elements, arches and skifas, mosques, medersas, zawiyas, palaces, fondouks, ferrane, hammams, mausoleums, tanneries and mills, houses. Key words: Medina, architecture, urbansim, Islam, Tlemcen Introduction The medina is a Muslim city whose functions, organization (urban and society) and architecture obey the precepts of Islam, it presents the apogee of the Islamic civilization. UNESCO defined it in 1995 through a detailed study of this urban entity: "The medina, in Arabic, was the integrated and integral city, a social unit of reference, exclusive habitat to the consolidation of sedentary lifestyle. Nucleus permeable space rural areas that feed it and the commercial activities that support it despite the ramparts that close it and protect it from the threat of the invaders. Inside of his walls germinates to a living social fabric with his passions of love and war capable of building the history of his own identity, and his own identity signs and the translation of lifestyles to the literary and artistic creation, and the architectural expression and craft" (UNESCO, 1995). -
Chapitreii : Evolution De L'edifice De La Mosquee
REPUBLIQUE ALGERIENNE DEMOCRATIQUE ET POPULEIRE MINIST7RE DE L’ENSEIGNEMENT SUPERIEUR & DE LA RECHERCHE SCIENTIFIQUE UNIVERSITE MENTOURI FACULTE DES SCIENCES DE LA TERRE , DE LA GEOGRAPHIE ET DE L’AMENAGEMENT DU TERRITOIRE DEPARTEMENT D’ARCHITECTURE ET D’URBANISME N° d’ordre…………………… Série………………………….. THESE DE MAGISTER Option : préservation du patrimoine architectural Présenté par : Melle MENHOUR Asma THEME Evolution de la mosquée en tant que patrimoine architectural religieux Cas de la mosquée ottomane à Constantine Sous la direction de : Dr SASSI BOUDEMAGH Souad Jury d’examen : Président : Pr FOURA Mohammed Pr, Université de Constantine Rapporteur : Dr SASSI BOUDEMAGH Souad M.c, Université de Constantine Examinateurs : Dr DEKOUMI Djamel. M.c, Université de Constantine Examinateurs : Dr BESTANDJI Sihem. M.c, Université de Constantine Soutenu le 13/03/2012 SOMMAIRE : INTRODUCTION GENERALE :...................................................................................................................... 1 PROBLEMATIQUE : ........................................................................................................................................ 3 OBJECTIF DE RECHERCHE, ET OUTILS: ................................................................................................. 4 ETAT DES SAVOIRS SUR L’OBJET DE RECHERCHE : .......................................................................... 5 METHODOLOGIE : .........................................................................................................................................