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Matzah Ball
Matzah balls ( yi, קניידלעך pl., singular ; with numerous other transliterations) or matzo balls are Ashkenazi Jewish soup dumplings made from a mixture of matzah meal, beaten eggs, water, and a fat, such as oil, margarine, or chicken fat. Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover, though they are not eaten during Passover by those who observe a prohibition on soaking matzah products. The texture of matzah balls may be light or dense, depending on the recipe. Matzah balls made from some recipes float in soup; others sink. Transliterations of knaidel Although there are official transliterations of Yiddish words into English by the YIVO Institute, there are many non-standard transliterations. Alternate transliterations of the Yiddish term for ''matzah'' ball, in the singular, include: knaidl, knaidel, kneidl, and kneidel. Transliterations in the plural include: knaidels, knaidlach, knaidelach, kneide ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jewish Diaspora
The Jewish diaspora ( he, תְּפוּצָה, təfūṣā) or exile (Hebrew: ; Yiddish: ) is the dispersion of Israelites or Jews out of their ancient ancestral homeland (the Land of Israel) and their subsequent settlement in other parts of the globe. In terms of the Hebrew Bible, the term "Exile" denotes the fate of the Israelites who were Israelite diaspora, taken into exile from the Kingdom of Israel (Samaria), Kingdom of Israel during the 8th century BCE, and the Judahites from the Kingdom of Judah who were Babylonian captivity, taken into exile during the 6th century BCE. While in exile, the Judahites became known as "Jews" (, or ), "Mordecai the Jew" from the Book of Esther being the first biblical mention of the term. The first exile was the Assyrian exile, the expulsion from the Kingdom of Israel (Samaria) begun by Tiglath-Pileser III of Assyria in 733 Common Era, BCE. This process was completed by Sargon II with the destruction of the kingdom in 722 BCE, concluding a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
YIVO Institute
YIVO (Yiddish: , ) is an organization that preserves, studies, and teaches the cultural history of Jewish life throughout Eastern Europe, Germany, and Russia as well as orthography, lexicography, and other studies related to Yiddish. (The word ''yidisher'' means both "Yiddish" and "Jewish.") Established in 1925 in Wilno in the Second Polish Republic (now Vilnius, Lithuania) as the ''Yidisher Visnshaftlekher Institut'' (Yiddish: , , Yiddish Scientific Institute, its English name became Institute for Jewish Research after its relocation to New York City, but it is still known mainly by its Yiddish acronym. YIVO is now a partner of the Center for Jewish History. Formerly, they had linguists whose main occupation was deciding on grammar rules and new words, and during this time they were seen in the secular world to serve as the recognized language regulator of the Yiddish language. However, YIVO no longer serves this purpose. Nevertheless, the YIVO system is still commonly taugh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kashrut
(also or , ) is a set of dietary laws dealing with the foods that Jewish people are permitted to eat and how those foods must be prepared according to Jewish law. Food that may be consumed is deemed kosher ( in English, yi, כּשר), from the Ashkenazic pronunciation (KUHsher) of the Hebrew (), meaning "fit" (in this context: "fit for consumption"). Although the details of the laws of are numerous and complex, they rest on a few basic principles: * Only certain types of mammals, birds and fish meeting specific criteria are kosher; the consumption of the flesh of any animals that do not meet these criteria, such as pork, frogs, and shellfish, is forbidden. * Kosher mammals and birds must be slaughtered according to a process known as ; blood may never be consumed and must be removed from meat by a process of salting and soaking in water for the meat to be permissible for use. * Meat and meat derivatives may never be mixed with milk and milk derivatives: separate equ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schmaltz
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, either as a cooking fat, spread, or flavor enhancer. Etymology Schmaltz is a noun derived from the German verb ''schmelzen'', meaning "to melt". The verb can be traced back to the Germanic root "smeltan", which survives in the Modern English verb "to smelt". The term entered English usage through Yiddish-speaking Ashkenazi Jews who used "schmaltz" to refer to kosher poultry fat; the word ''shmalts'' is the Yiddish word for rendered chicken fat. The English term "schmaltz" is derived from Yiddish and is cognate with the German term ''Schmalz'', which refers to any rendered fat of animal origin, including lard (more fully ''Schweineschmalz'') and clari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eastern European Cuisine
Eastern European cuisine encompasses many different cultures, ethnicities, languages, and histories of Eastern Europe. The cuisine of the region is strongly influenced by its climate and still varies, depending on a country. For example, countries of the Sarmatic Plain ( Belarusian, Russian and Ukrainian cuisine) show many similarities. Characteristics According to the ''Ethnic Food Lover's Companion'', all significant Eastern European cuisines are closely connected with the political, social and economic revival of the region following the long periods of historical turmoil. "These are substantial cuisines, meaty, rooty, smoky – part comfort food, part extravagance." Their main ingredients include eggs, used most frequently in doughs and pastries; dairy products (with yogurt and cheese among the staples); grains, including rye, barley, wheat, buckwheat and millet used in kashas and in the making of breads; vegetables, in cold storage and in pickling; fish (salmon, pike, carp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Industrial Revolution
The Industrial Revolution was the transition to new manufacturing processes in Great Britain, continental Europe, and the United States, that occurred during the period from around 1760 to about 1820–1840. This transition included going from hand production methods to machines, new chemical manufacturing and iron production processes, the increasing use of steam power and water power, the development of machine tools and the rise of the mechanized factory system. Output greatly increased, and a result was an unprecedented rise in population and in the rate of population growth. Textiles were the dominant industry of the Industrial Revolution in terms of employment, value of output and capital invested. The textile industry was also the first to use modern production methods. The Industrial Revolution began in Great Britain, and many of the technological and architectural innovations were of British origin. By the mid-18th century, Britain was the world's leadi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knödel
Knödel (; and ) or Klöße (; ) are boiled dumplings commonly found in Central European and East European cuisine. Central European countries in which their variant of ''Knödel'' is popular include Austria, Germany, Hungary, Poland, Romania, Bosnia, Croatia, Serbia, Slovenia, Slovakia, Bulgaria and Czechia. They are also found in Scandinavian, Romanian, northeastern Italian cuisine, Ukrainian and Belarusian cuisines. Usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as plum dumplings, or even meat balls in soup. Many varieties and variations exist. Etymology The word is German and is cognate with the English word ''knot'' and the Latin word 'knot'. Through the Old High German and the Middle High German it finally changed to the modern expression. Knödel in Hungary are called or ; in Slovenia, or (less specifically) ; in the Czech Republic, (singular ); in Slovakia, (singular ); in Luxembourg, ; ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New York Times
''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid digital subscribers. It also is a producer of popular podcasts such as '' The Daily''. Founded in 1851 by Henry Jarvis Raymond and George Jones, it was initially published by Raymond, Jones & Company. The ''Times'' has won 132 Pulitzer Prizes, the most of any newspaper, and has long been regarded as a national " newspaper of record". For print it is ranked 18th in the world by circulation and 3rd in the U.S. The paper is owned by the New York Times Company, which is publicly traded. It has been governed by the Sulzberger family since 1896, through a dual-class share structure after its shares became publicly traded. A. G. Sulzberger, the paper's publisher and the company's chairman, is the fifth generation of the family to head the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Webster's Third New International Dictionary
''Webster's Third New International Dictionary of the English Language, Unabridged'' (commonly known as ''Webster's Third'', or ''W3'') was published in September 1961. It was edited by Philip Babcock Gove and a team of lexicographers who spent 757 editor-years and $3.5 million. The most recent printing has 2,816 pages, and as of 2005, it contained more than 476,000 vocabulary entries (including more than 100,000 new entries and as many new senses for entries carried over from previous editions), 500,000 definitions, 140,000 etymologies, 200,000 verbal illustrations, 350,000 example sentences, 3,000 pictorial illustrations and an 18,000-word Addenda section. The final definition, Zyzzogeton, was written on October 17, 1960; the final etymology was recorded on October 26; and the final pronunciation was transcribed on November 9. The final copy went to the typesetters, R. R. Donnelley, on December 2. The book was printed by the Riverside Press in Cambridge, Massachusetts. The firs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
86th Scripps National Spelling Bee
The 86th Scripps National Spelling Bee was held from May 28 to May 30, 2013 at the Gaylord National in Oxon Hill, Maryland and was broadcast live on ESPN3, ESPN2, and ESPN. For the first time, the competition included a vocabulary quiz in addition to the usual spelling challenge. Arvind Mahankali of Bayside, New York won the competition and received the $30,000 grand prize. Including local feeder tournaments, an estimated 11 million children participated. Rule changes In April 2013, shortly before the Bee, organizers announced that the preliminary test would now include multiple-choice vocabulary questions. While met with criticism by past contestants for deviating from the concept of a spelling bee, organizers indicated that the change was made to help avert perceptions that the competition was based solely on memorization skills (as had been showcased by television broadcasts), and to help further the Bee's goal of expanding the vocabulary and language skills of children. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rutgers University Press
Rutgers University Press (RUP) is a nonprofit academic publishing house, operating in New Brunswick, New Jersey under the auspices of Rutgers University. History Rutgers University Press, a nonprofit academic publishing house operating in New Brunswick, New Jersey, under the auspices of Rutgers University, was founded on March 26, 1936. Since then, the press has grown in size and the scope of its publishing program. Among the original areas of specialization were Civil War history and European history. The press’ current areas of specialization include sociology, anthropology, health policy, history of medicine, human rights, urban studies, Jewish studies, American studies, film and media studies, the environment, and books about New Jersey and the mid–Atlantic region. The press consists of a small team of 18 full-time staff members. Publishing partnerships In 2018, Rutgers University Press entered into a partnership with Bucknell University Press. In 2021, Rutgers Unive ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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