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From the Port of Mocha to the Eighteenth-Century Tomb
Binghamton University The Open Repository @ Binghamton (The ORB) Art History Faculty Scholarship Art History 2011 From the Port of Mocha to the Eighteenth-Century Tomb of Imam al-Mahdi Muhammad in al- Mawahib: Locating Architectural Icons and Migratory Craftsmen Nancy Um Binghamton University--SUNY, [email protected] Follow this and additional works at: https://orb.binghamton.edu/art_hist_fac Part of the Architectural History and Criticism Commons, and the History of Art, Architecture, and Archaeology Commons Recommended Citation Nancy Um, “From the Port of Mocha to the Eighteenth-Century Tomb of Imam al-Mahdi Muhammad in al-Mawahib: Locating Architectural Icons and Migratory Craftsmen,” Proceedings of the Seminar for Arabian Studies 41 (2011): 387-400. This Article is brought to you for free and open access by the Art History at The Open Repository @ Binghamton (The ORB). It has been accepted for inclusion in Art History Faculty Scholarship by an authorized administrator of The Open Repository @ Binghamton (The ORB). For more information, please contact [email protected]. PROCEEDINGS OF THE SEMINAR FOR ARABIAN STUDIES VOLUME 41 2011 Papers from the forty-fourth meeting of the Seminar for Arabian Studies held at the British Museum, London, 22 to 24 July 2010 SEMINAR FOR ARABIAN STUDIES ARCHAEOPRESS OXFORD Orders for copies of this volume of the Proceedings and of all back numbers should be sent to Archaeopress, Gordon House, 276 Banbury Road, Oxford OX2 7ED, UK. Tel/Fax +44-(0)1865-311914. e-mail [email protected] http://www.archaeopress.com For the availability of back issues see the Seminar’s web site: www.arabianseminar.org.uk Seminar for Arabian Studies c/o the Department of the Middle East, The British Museum London, WC1B 3DG, United Kingdom e-mail [email protected] The Steering Committee of the Seminar for Arabian Studies is currently made up of 13 members. -
Summary of the Application: DRIED COFFEE CHERRY of Coffea Sp
Summary of the application: DRIED COFFEE CHERRY of Coffea sp. (Cascara) Applicant: LUIGI LAVAZZA SpA, Via Bologna,32, 10152 Torino, ITALY This is an application for notification to place DRIED COFFEE CHERRY (commonly referred to as Cascara), from Coffea sp., on the market in the European Union (EU) for use as an ingredient in a herbal tea/infusion referred to as “Coffee cherry tea”, which is prepared by brewing the DRIED COFFEE CHERRY. This application is submitted pursuant to Regulation (EU) 2015/2283 of the European Parliament and of the Council of 25 November 2015 on novel foods, and specifically corresponds to the category covered in Article 2 (iv) “food consisting of, isolated from or produced from plants or their parts, except when the food has a history of safe food use within the Union and is consisting of, isolated from or produced from a plant or a variety of the same species obtained by traditional propagating practices which have been used for food production within the Union before 15 May 1997.” The application was prepared according to the European Food Safety Authority (EFSA) guidance on the preparation and presentation of an application for notification of a Traditional Food in the context of Regulation (EU) 2015/2283. Evidence of the consumption of “Coffee cherry tea” in Ethiopia dates back to before the 9th century; “Coffee cherry tea” is indeed commonly used as substitute for coffee in Ethiopia and Yemen. In the scientific literature and in this notification, the term DRIED COFFEE CHERRY refers to the outer part of coffee fruit, the husk and pulp, and accounts for almost 45% of the fresh berry. -
The Jewish Discovery of Islam
The Jewish Discovery of Islam The Jewish Discovery of Islam S tudies in H onor of B er nar d Lewis edited by Martin Kramer The Moshe Dayan Center for Middle Eastern and African Studies Tel Aviv University T el A v iv First published in 1999 in Israel by The Moshe Dayan Cotter for Middle Eastern and African Studies Tel Aviv University Tel Aviv 69978, Israel [email protected] www.dayan.org Copyright O 1999 by Tel Aviv University ISBN 965-224-040-0 (hardback) ISBN 965-224-038-9 (paperback) All rights reserved. No part of this publication may be reproduced in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publisher. Publication of this book has been made possible by a grant from the Lucius N. Littauer Foundation. Cover illustration: The Great Synagogue (const. 1854-59), Dohány Street, Budapest, Hungary, photograph by the late Gábor Hegyi, 1982. Beth Hatefiitsoth, Tel Aviv, courtesy of the Hegyi family. Cover design: Ruth Beth-Or Production: Elena Lesnick Printed in Israel on acid-free paper by A.R.T. Offset Services Ltd., Tel Aviv Contents Preface vii Introduction, Martin Kramer 1 1. Pedigree Remembered, Reconstructed, Invented: Benjamin Disraeli between East and West, Minna Rozen 49 2. ‘Jew’ and Jesuit at the Origins of Arabism: William Gifford Palgrave, Benjamin Braude 77 3. Arminius Vámbéry: Identities in Conflict, Jacob M. Landau 95 4. Abraham Geiger: A Nineteenth-Century Jewish Reformer on the Origins of Islam, Jacob Lassner 103 5. Ignaz Goldziher on Ernest Renan: From Orientalist Philology to the Study of Islam, Lawrence I. -
Starbucks Coffee When the Term Coffee Chain Enters Th
Rachel Carlson Elmore History 400-002 04/15/15 Business History Project: Starbucks Coffee When the term coffee chain enters the average person’s mind today, the image that usually coincides is a globally recognized green logo featuring a longhaired mermaid. She can be found on each paper or plastic Starbucks cup and sign hanging outside of one of their 21,366 worldwide locations.1 In the last forty years, Starbucks Coffee has emerged as a café superpower, and is now the largest coffee company in the world, as well as the fifth largest fast-food corporation.2 They started out just as any other business in America, at the bottom of the corporate food chain. But now with yearly revenues in the billions, Starbucks has seen tremendous success as they rapidly expand across the globe, one frappuccino at a time. Gordon Bowker, Jerry Baldwin, and Zev Siegal, who met while students at the University of San Francisco, founded Starbucks Coffee at the Pike Place Market in Seattle, Washington, in 1971. They were inspired by Alfred Peet, who was successfully managing Peet’s Coffee in the Bay Area, California. Initially, Starbucks stores exclusively sold roasted coffee beans by the package. It wasn’t until current Starbucks CEO and Chairman Howard Schultz purchased the company that it turned into the local coffee shop that we know and love today, serving a variety of drinks and pastries. They 1Starbucks 2014 10K Annual Report, 3. 2Sam Oches, “Top 50 Sorted by Rank: The top quick-serve and fast-casual brands in the nation,” The QSR. -
What Is Cascara? Coffee, Tea, Superfood?
What is Cascara? Coffee, Tea, Superfood? After walking into a coffee shop in Washington D.C. recently, I was quite surprised that they were promoting a new drink for 2017 on the menu called “Cascara”, with a subtitle stating “Warm and nutty caramel tones made from the skin of coffee cherry blossoms”. I asked the barista if this was tea or coffee. She looked perplexed and said to me, “no, it’s a syrup”. Needless to say I was confused, but intrigued. So I thought to myself, a new drink being showcased at this coffee shop which could seem to be a healthier alternative to coffee, yet it’s syrup. This is the brilliance of marketing, which makes you excited about something new being available as a coffee alternative. I proceeded not to order it because I didn’t fully understand what they were offering. Was it tea, coffee, syrup, or all of it mixed together? Either way, if I was to order Cascara, I would want the real super food coffee cherry tea version I heard of, not a syrup mixed into a hot drink. My visit to this coffee shop left me wondering, what is this elusive Cascara being offered, and is it really coffee or tea? After further research, I found that Cascara (translated from Spanish meaning ‘husk’ or ‘peel’) is also known as coffee cherry skins in English. Cascara must not be confused with the herbal plant with a similar first name, Cascara Sagrada (Chittem Bark), which is completely different and has natural laxative properties when consumed. -
Scientific Terminology and Definitions
Scientific Terminology and Definitions By Herbert W. Ockerman Frances Ockerman Lopa Basu Kaul Ayman N. Swidan Jump to letter: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A acetone bodies *■ include j9 -hydroxy butyric acid, acetoacetic acid, and acetone. These are sometimes end products of metabolism and are excreted as such. They are acidic and toxic in nature. acetonemia - metabolic cattle disease usually occurring early in l a c t a t i o n ; lo s s of f le s h and m ilk p ro d u c tio n , and an unsteady gait. Prevention is a balanced ration. acetylenes - see ’’alkyne” Achilles tendon - attaches the gastrocnemius muscle to the Os U a lc is. acid - a substance which produces or donates protons (H+). acid (organic ) - R-C'®H derivatives of hydrocarbons in which one t r more -CHg groups have been replaced by a carboxyl group] I.U.C. -e of hydrocarbon is dropped and -oic added, followed by word 11 acid ’. acid alcohol - mix 50 ml. of 35$ alcohol and 3 drops of pure hydrochloric acid. acid forming foods - foods that leave an acid residue in the body arfcer the food has been utilized (e.g., meat, eggs, fish and cereal). acid halides — R—C-X l.U.C. — named after the acid by drop- '0 ping the -ic and adding -yl, followed by the name of the h a lid e . acid nitriles - R-CN acorn - a winter variety of squash. -
T. C. Istanbul Aydin University Institute of Graduate Studies
T. C. ISTANBUL AYDIN UNIVERSITY INSTITUTE OF GRADUATE STUDIES ANALYZING THE FACTORS AFFECTING COFFEE CONSUMPTION BEHAVIOR IN TURKEY, A STUDY ON 3RD GENERATION COFFEE SHOP CONSUMERS Thesis Mohammad Yama KARIMI Department of Business Business Administration June, 2019 T. C. ISTANBUL AYDIN UNIVERSITY INSTITUTE OF GRADUATE STUDIES ANALYZING THE FACTORS AFFECTING COFFEE CONSUMPTION BEHAVIOR IN TURKEY, A STUDY ON 3RD GENERATION COFFEE SHOP CONSUMERS Thesis Mohammad Yama KARIMI (Y1712.130104) Department of Business Business Management Program Thesis Advisor: Assoc.Prof. İlkay KARADUMAN June, 2019 ii iii iv DECLARATION I hereby declare that this dissertation is carried out by me and is my own original work and has not been submitted before to any institution for assessment purposes. Further, I have acknowledged all sources used and have cited these in the reference section. Mohammad Yama KARIMI June, 2019 v vi To My Wife, Family, Thesis Supervisor, as well as Friends vii viii FOREWORD First and foremost, I would like to thank Allah the Almighty for giving me the opportunity, strength, knowledge, and ability to carry out this research and to complete it satisfactorily. Without his blessings, this achievement would not have been possible. My joy knows no bounds in expressing my appreciations to my father who has always supported me with his advice and blessings, and my compassionate mother, brother, sister, and my sister-in-law for their love and encouragement. I would also warmly thank my parent-in-law for their spiritual support. I thank the very special friends who have accompanied me throughout my two-year journey. I would like to express my sincere gratitude to my thesis adviser Assoc.Prof. -
Great Exhibition of the Works of Industry of All Nations, 1851: Official Descriptive and Illustrated Catalogue
www.e-rara.ch Great exhibition of the works of industry of all nations, 1851: official descriptive and illustrated catalogue Weltausstellung 1851, London London, 1851 ETH-Bibliothek Zürich Shelf Mark: Rar 4777 Persistent Link: http://dx.doi.org/10.3931/e-rara-21827 Turkey. www.e-rara.ch Die Plattform e-rara.ch macht die in Schweizer Bibliotheken vorhandenen Drucke online verfügbar. Das Spektrum reicht von Büchern über Karten bis zu illustrierten Materialien – von den Anfängen des Buchdrucks bis ins 20. Jahrhundert. e-rara.ch provides online access to rare books available in Swiss libraries. The holdings extend from books and maps to illustrated material – from the beginnings of printing to the 20th century. e-rara.ch met en ligne des reproductions numériques d’imprimés conservés dans les bibliothèques de Suisse. L’éventail va des livres aux documents iconographiques en passant par les cartes – des débuts de l’imprimerie jusqu’au 20e siècle. e-rara.ch mette a disposizione in rete le edizioni antiche conservate nelle biblioteche svizzere. La collezione comprende libri, carte geografiche e materiale illustrato che risalgono agli inizi della tipografia fino ad arrivare al XX secolo. Nutzungsbedingungen Dieses Digitalisat kann kostenfrei heruntergeladen werden. Die Lizenzierungsart und die Nutzungsbedingungen sind individuell zu jedem Dokument in den Titelinformationen angegeben. Für weitere Informationen siehe auch [Link] Terms of Use This digital copy can be downloaded free of charge. The type of licensing and the terms of use are indicated in the title information for each document individually. For further information please refer to the terms of use on [Link] Conditions d'utilisation Ce document numérique peut être téléchargé gratuitement. -
Access the Teachers' Guide Book for the Kütahya Tiles
TEACHERS’ GUIDEBOOK Coffee Break: The Adventure of Coffee in Kütahya Tiles and Ceramics 1 Dear Teachers, Suna and İnan Kıraç Foundation Pera Museum expands its programs with online events. Pera Learning Programs came up with Teacher Guidance Booklets as part of the collection’s exhibitions. Teachers can visit and teach using online 3D exhibitions. The booklets include descriptions of selected works, suggested activities and questions for students related to exhibitions such as Orientalist Painting Collection - Intersecting Worlds: Ambassadors and Painters, Kütahya Tiles and Ceramics Collection - Coffee Break as well as Anatolian Weights And Measures. Teachers can use these booklets to prepare ahead of their visit to the museum with student groups, gain insight into how to examine the pieces. With the provided information students develop critical and creative thinking, inquiry and accurate self-expression skills. Following the online museum trip, teachers may do various activities back at school about the exhibitions. For digital exhibitions, please visit: https://www.peramuzesi.org.tr/sergi/dijital-sergiler For more information: [email protected] This Teachers’ Guidebook (“Guidebook”) and all information and documents contained herein belong to the Suna and İnan Kıraç Foundation, and may only be used by the Suna and İnan Kıraç Foundation and with the prior permission of the Suna and İnan Kıraç Foundation. In the event that the guidebook and/or its content is used without prior permission, the Suna and İnan Kıraç Foundation reserves the right to exercise legal action. As per the Law No. 5846 on Intellectual and Artistic Works, all legal rights of the Guidebook are reserved, and the Guidebook may not be copied, modified, forwarded and/or published in any way without permission. -
Turkish Cultural Heritage: a Cup of Coffee
Accepted Manuscript Turkish cultural heritage: A cup of coffee Birsen Yılmaz, Nilüfer Acar-Tek, Saniye Sözlü PII: S2352-6181(17)30184-1 DOI: 10.1016/j.jef.2017.11.003 Reference: JEF 136 To appear in: Journal of Ethnic Foods Received Date: 13 October 2017 Revised Date: 7 November 2017 Accepted Date: 8 November 2017 Please cite this article as: Yılmaz B, Acar-Tek N, Sözlü S, Turkish cultural heritage: A cup of coffee, Journal of Ethnic Foods (2017), doi: 10.1016/j.jef.2017.11.003. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. ACCEPTED MANUSCRIPT Turkish cultural heritage: A cup of coffee Running Title: Turkish coffee and its culture Birsen Yılmaz 1*, Nilüfer Acar-Tek 2, Saniye Sözlü 3 1Gazi University Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara/Turkey, Tel: +90 312 2162968, Fax: +90 312 2162636, E-mail: [email protected] ORCID ID: 0000-0002-4866-2818 Link: http://orcid.org/0000-0002-4866-2818 2Gazi University Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara/Turkey, Tel: +90 312 2162603, Fax: +90 312 2162636, E-mail: [email protected] 3Gazi University Faculty of Health Sciences,MANUSCRIPT Department of Nutrition and Dietetics, Ankara/Turkey, Tel: +90 312 2162968, Fax: +90 312 2162636, E-mail: [email protected] Word count: 4481 ACCEPTED ACCEPTED MANUSCRIPT Turkish cultural heritage: A cup of coffee Abstract Setting out a fabulous journey from a tiny bean, coffee is the stimulant of heart and mind and a mysterious plant which stiffens friendship and takes your tiredness away during the day. -
The Impact of Emigration on Women's Roles in Agriculture in the Yemen
THE IMPACT OF MALE OUTMIGRATION ON WOMEN’S ROLES IN AGRICULTURE IN THE YEMEN ARAB REPUBLIC (Revised January 2013) by Najwa Adra, Ph.D. [email protected] www.najwaadra.net Prepared for the Inter-country Experts Meeting on Women in Food Production Amman, Jordan, October 22-26, 1983 Sponsored by the Ministry of Social Development of the Hashemite Kingdom of Jordan and The Food and Agricultural Organization of the United Nations TABLE OF CONTENTS Page EXECUTIVE SUMMARY ………………………………………………………… 5 ACKNOWLEDGMENTS ………………………………………………………… 8 INTRODUCTION ………………………………………………………… 10 RESEARCH METHODS ………………………………………………………… 12 THE SETTING ………………………………………………………… 15 ECOLOGICAL DIVERSITY …………………………………………… 15 The Highlands ………………………………………………………… 15 The Tihama ………………………………………………………… 15 The Eastern Plateau ………………………………………………………… 16 ADMINISTRATIVE DIVISIONS OF THE YAR ………………………….. 16 DEMOGRAPHIC CONSIDERATIONS …………………………………… 16 Population of the YAR ………………………………………………… 16 Rural-Urban Population Distribution in 1983 ………………………………. 17 WOMEN’S PROPERTY, INCOME AND SOCIAL STATUS ……………………. 20 Women’s Property and Income ……………………………………………. 20 Social Status ………………………………………………………… 21 Tribalism in Yemen ………………………………………………………… 21 Diversity in Social Differentiation ………………………………………… 22 Ambivalence Toward Women’s Work in Agriculture ………………………. 23 PATTERNS OF OUTMIGRATION IN THE YAR ………………………………… 24 History of Outmigration in the YAR ………………………………………. 24 Recent [1983] Shifts in Emigration Patterns ………………………………… 24 Who Emigrates? ……………………………………………………… 25 THE ECONOMIC AND -
Coffee As a Global Beverage Before 1700
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Hosei University Repository Coffee as a Global Beverage before 1700 著者 Ota Keiko 出版者 Institute of Comparative Economic Studies, Hosei University journal or Journal of International Economic Studies publication title volume 32 page range 43-55 year 2018-03 URL http://hdl.handle.net/10114/13870 Journal of International Economic Studies (2018), No.32, 43‒55 ©2018 The Institute of Comparative Economic Studies, Hosei University Coffee as a Global Beverage before 1700 Keiko Ota Junior Research Fellow, Toyo Bunko (The Oriental Library) Abstract Coffee first appeared in world history in the middle of the fifteenth century, making its debut in the Middle East and diffusing to Europe during the seventeenth century. However, before colonial coffee appeared on the world market in the eighteenth century, coffee was produced in a very restricted area—Ethiopia and Yemen—and therefore, the amount of coffee on the world market was initially limited. In this article, I will discuss why coffee came to be drunk globally despite its limited production by examining the production, trade, and consumption of coffee prior to the eighteenth century. My conclusion is that the reason coffee became a “global beverage” before 1700 was because of the prior existence of a global trading network created by Indian Ocean traders. The network had long carried spices from east to west, and its existence facilitated the coffee trade and consequent culture prior to the eighteenth century, when the production of coffee expanded to other areas. The fact that coffee had already become a global beverage before 1700 led to the proliferation of a coffee drinking culture after colonial coffee appeared on the world market in the eighteenth century.