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Bastırma
Pastirma or Pasterma, also called pastarma, pastırma, pastrma, pastourma,, basdirma, basterma, basturma, or aboukh is a highly seasoned, air-dried cured beef that is found in the cuisines of Albania, Armenia, Azerbaijan, Bosnia and Herzegovina, Romania, Bulgaria, Egypt, Kurdish region, Greece, Cyprus, Iraq, the Levant, North Macedonia, Turkey and Georgia. Etymology and history ''Basturma'' existed in ancient Armenian cuisine, where it was known as ''aboukh (). The word ''abookhd'' (Classical Armenian ''apukht'') was already used in the Armenian translation of the Bible, in the fifth century AD, meaning “salted and dried meat”. According to T. Durham, basturma is of Armenian origin and is still prepared in the Middle East according to old family recipes. ''Pastırma'' is mentioned in Mahmud of Kashgars Diwan Lughat al-Turk and Evliya Çelebis Seyahatname. According to Turkish scholar Biron Kiliç, and other sources, the term is derived from the Turkic noun ''bastırma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basturma Or Pastroma From Armenia 2
Pastirma or Pasterma, also called pastarma, pastırma, pastrma, pastourma,, basdirma, basterma, basturma, or aboukh is a highly seasoned, air-dried Curing (food preservation), cured beef that is found in the cuisines of Albanian cuisine, Albania, Armenian cuisine, Armenia, Azerbaijani cuisine, Azerbaijan, Bosnia and Herzegovina, Romanian cuisine, Romania, Bulgarian cuisine, Bulgaria, Egyptian cuisine, Egypt, Kurdish cuisine, Kurdish region, Greek cuisine, Greece, Cypriot cuisine, Cyprus, Iraqi cuisine, Iraq, Levantine cuisine, the Levant, North Macedonian cuisine, North Macedonia, Turkish cuisine, Turkey and Georgia (country), Georgia. Etymology and history ''Basturma'' existed in ancient Armenian cuisine, where it was known as ''aboukh (). The word ''abookhd'' (Classical Armenian ''apukht'') was already used in the Bible translations into Armenian, Armenian translation of the Bible, in the fifth century AD, meaning “salted and dried meat”. According to T. Durham, basturma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastirma With Three Eggs
Pastirma or Pasterma, also called pastarma, pastırma, pastrma, pastourma,, basdirma, basterma, basturma, or aboukh is a highly seasoned, air-dried cured beef that is found in the cuisines of Albania, Armenia, Azerbaijan, Bosnia and Herzegovina, Romania, Bulgaria, Egypt, Kurdish region, Greece, Cyprus, Iraq, the Levant, North Macedonia, Turkey and Georgia. Etymology and history ''Basturma'' existed in ancient Armenian cuisine, where it was known as ''aboukh (). The word ''abookhd'' (Classical Armenian ''apukht'') was already used in the Armenian translation of the Bible, in the fifth century AD, meaning “salted and dried meat”. According to T. Durham, basturma is of Armenian origin and is still prepared in the Middle East according to old family recipes. ''Pastırma'' is mentioned in Mahmud of Kashgars Diwan Lughat al-Turk and Evliya Çelebis Seyahatname. According to Turkish scholar Biron Kiliç, and other sources, the term is derived from the Turkic noun ''bastırm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azerbaijani Cuisine
Azerbaijani cuisine () is the cooking styles and dishes of the Azerbaijan, Republic of Azerbaijan and Azerbaijan (Iran), Iranian Azerbaijan. The cuisine is influenced by the country's diversity of agriculture, from abundant grasslands which historically allowed for a culture of pastoralism to develop, as well as to the unique geographical location of the country, which is situated on the crossroads of Europe and Asia with access to the Caspian Sea. The location has enabled the people to develop a varied diet rich in produce, milk products, and meat, including beef, mutton, fish and Game (hunting), game. The location, which was contested by many historical kingdoms, khanates, and empires, also meant that Azerbaijani cuisine was influenced by the culinary traditions of multiple different cultures, including Turkic cuisines, Turkic, Iranian cuisine, Iranian, and Eastern European cuisine, Eastern European, and many dishes of Armenian cuisine, Armenian and Georgian cuisine, Georgian cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Georgia (country)
Georgia is a country in the Caucasus region on the coast of the Black Sea. It is located at the intersection of Eastern Europe and West Asia, and is today generally regarded as part of Europe. It is bordered to the north and northeast by Russia, to the south by Turkey and Armenia, and to the southeast by Azerbaijan. Georgia covers an area of . It has a Demographics of Georgia (country), population of 3.7 million, of which over a third live in the capital and List of cities and towns in Georgia (country), largest city, Tbilisi. Ethnic Georgians, who are native to the region, constitute a majority of the country's population and are its titular nation. Georgia has been inhabited since prehistory, hosting the world's earliest known sites of winemaking, gold mining, and textiles. The Classical antiquity, classical era saw the emergence of several kingdoms, such as Colchis and Kingdom of Iberia, Iberia, that formed the nucleus of the modern Georgian state. In the early fourth centu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salami
Salami ( ; : ''salame'') is a ''salume'' consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. Small-sized salami are also referred to as ''salametti'' or ''salamini''. Etymology The word ''salami'' in English comes from the plural form of the Italian (). It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is ''salam''; in Macedonian and Serbo-Croatian it is ''salama''; in Hungarian it is ''szalámi''; in Czech it is ''salám''; in Slovak it is ''saláma''; in Russian, Ukrainian, and Belarusian it is ''salyami''; and Polish, French, German, Greek, and Dutc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yiddish
Yiddish, historically Judeo-German, is a West Germanic language historically spoken by Ashkenazi Jews. It originated in 9th-century Central Europe, and provided the nascent Ashkenazi community with a vernacular based on High German fused with many elements taken from Hebrew language, Hebrew (notably Mishnaic Hebrew, Mishnaic) and to some extent Aramaic. Most varieties of Yiddish include elements of Slavic languages and the vocabulary contains traces of Romance languages.Aram Yardumian"A Tale of Two Hypotheses: Genetics and the Ethnogenesis of Ashkenazi Jewry".University of Pennsylvania. 2013. Yiddish has traditionally been written using the Hebrew alphabet. Prior to World War II, there were 11–13 million speakers. 85% of the approximately 6 million Jews who were murdered in the Holocaust were Yiddish speakers,Solomon Birnbaum, ''Grammatik der jiddischen Sprache'' (4., erg. Aufl., Hamburg: Buske, 1984), p. 3. leading to a massive decline in the use of the language. Jewish ass ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastrami
Pastrami is a type of cured meat originating from Romania usually made from beef brisket. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Like corned beef, pastrami was created as a way to preserve meat before the invention of refrigeration. One of the iconic meats of Eastern European cuisine as well as American Jewish cuisine and New York City cuisine, hot pastrami is typically served at delicatessen restaurants on sandwiches such as the pastrami on rye. Etymology and origin The name pastrami likely comes from the Romanian verb "a păstra", meaning to preserve or to keep, referencing a traditional method of meat preservation prevalent before refrigeration. Ultimately, it was probably derived from the Turkish pastirma. Pastrami was introduced to the United States in a wave of Jewish immigration from Bessarabia and Romania in the second half of the 19th century, with the Yiddish ''pastrame''. The modified "pastrami" spelli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gregory Nagy
Gregory Nagy (, ; born October 22, 1942, in Budapest)"CV: Gregory Nagy" ''gregorynagy.org'' is an American professor of at , specializing in and archaic Greek poetry. Nagy is known for extending Milman Parry and [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Andrew Dalby
Andrew Dalby, (born 1947 in Liverpool) is an English linguist, translator and historian who has written articles and several books on a wide range of topics including food history, language, and Classical texts. Education and early career Dalby studied Latin, French and Greek at the Bristol Grammar School and University of Cambridge. Here he also studied Romance languages and linguistics, earning a bachelor's degree in 1970. Dalby worked for fifteen years at Cambridge University Library, eventually specialising in Southern Asia. He gained familiarity with some other languages because of his work there, where he had to work with foreign serials and afterwards with South Asia and Southeast Asian materials. He also wrote articles on multilingual topics linked with the library and its collections. In 1982 and 1983, he collaborated with Sao Saimong in cataloguing the Scott Collection of manuscripts and documents from Burma (especially the Shan States) and Indochina. Dalby late ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Byzantine Cuisine
Byzantine cuisine was the continuation of local ancient Greek cuisine, ancient Roman cuisine, and Mediterranean cuisine. Byzantine trading with foreigners brought in grains, sugar, livestock, fruits, vegetables, and spices that would otherwise be limited to specific geographical climates. Cooks experimented with new combinations of food, creating two styles in the process. These were the eastern (Asia Minor and the eastern Aegean), consisting of Byzantine cuisine supplemented by trade items, and a leaner style primarily based on local Greek cuisine culture. Diet Byzantine food consumption varied by class, location and time period. The Imperial Palace was a metropolis of spices and exotic recipes; guests were entertained with fruits, honey-cakes and syrupy sweetmeats. Ordinary people ate more conservatively. Thanks to the location of Constantinople between popular trade routes, Byzantine cuisine was augmented by cultural influences from several locales—such as Lombard I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ottoman Turks
The Ottoman Turks () were a Turkic peoples, Turkic ethnic group in Anatolia. Originally from Central Asia, they migrated to Anatolia in the 13th century and founded the Ottoman Empire, in which they remained socio-politically dominant for the entirety of the six centuries that it existed. Their descendants are the present-day Turkish people, who comprise the majority of the population in the Turkey, Republic of Turkey, which was established shortly after the end of World War I. Reliable information about the early history of the Ottoman Turks remains scarce, but they take their Turkish name from Osman I, who founded the Ottoman dynasty, House of Osman alongside the Ottoman Empire; the name "Osman (name), Osman" was altered to "Ottoman" when it was transliterated into some Languages of Europe, European languages over time. The Ottoman principality, expanding from Söğüt, gradually began incorporating other Turkish-speaking Muslims and non-Turkish Christians into their realm. B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
