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fourth century BCE | A Wisdom Archive on fourth century BCE | | fourth century BCE A selection of articles related to fourth century BCE | |
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fourth century BCE
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ARTICLES RELATED TO fourth century BCE | |
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| | |  fourth century BCE: Encyclopedia II - Cuisine of Iran - Varieties of riceIt is believed that rice (berenj in Persian) was brought to Iran from southeast Asia or the Indian subcontinent in ancient times. Varieties of rice in Iran include champa, rasmi, anbarbu, mowlai, sadri, khanjari, shekari, doodi, and others. Basmati rice from India is very similar to these Persian varieties and is also readily available in Iran. Traditionally, rice was most prevalent as a major staple item in northern Iran, while in the rest of the country bread was the dominant staple.
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See also:Cuisine of Iran, Cuisine of Iran - Traditional Iranian table settings, Cuisine of Iran - Essential accompaniments, Cuisine of Iran - Varieties of rice, Cuisine of Iran - Methods of cooking rice, Cuisine of Iran - Varieties of bread, Cuisine of Iran - Regional cuisines, Cuisine of Iran - Gilan, Cuisine of Iran - Khuzestan, Cuisine of Iran - Fast food imported and adapted foods, Cuisine of Iran - Alcoholic beverages, Cuisine of Iran - Vegetarianism in Iran Read more here: » Cuisine of Iran: Encyclopedia II - Cuisine of Iran - Varieties of rice |
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| | | | fourth century BCE: Encyclopedia II - Aramaic language - Old Aramaic Old Aramaic covers over thirteen centuries of the language. This vast time span is chosen as it includes all Aramaic that is now effectively extinct. The main turning point for Old Aramaic is around 500 BCE, when the Ancient Aramaic (the language of Aramaeans) moves into Imperial Aramaic (the language of powerful empires). The various spoken dialects of Old Aramaic come to prominence when Greek replaces Aramaic as the language of power in the region.
See also:Aramaic language, Aramaic language - Geographic distribution, Aramaic language - Aramaic languages and dialects, Aramaic language - Writing system, Aramaic language - History, Aramaic language - Old Aramaic, Aramaic language - Ancient Aramaic, Aramaic language - Imperial Aramaic, Aramaic language - Late Old Eastern Aramaic, Aramaic language - Late Old Western Aramaic, Aramaic language - Middle Aramaic, Aramaic language - Eastern Middle Aramaic, Aramaic language - Western Middle Aramaic, Aramaic language - Modern Aramaic, Aramaic language - Modern Eastern Aramaic, Aramaic language - Modern Western Aramaic, Aramaic language - Sounds, Aramaic language - Vowels, Aramaic language - Consonants, Aramaic language - Historical sound changes, Aramaic language - Grammar, Aramaic language - Background, Aramaic language - Writing systems, Aramaic language - Historical forms, Aramaic language - Literature, Aramaic language - Modern Aramaic languages Read more here: » Aramaic language: Encyclopedia II - Aramaic language - Old Aramaic |
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| | | | fourth century BCE: Encyclopedia II - Ancient Greek comedy - Evolution The evolution of comedy is much simpler than that of its sister art, tragedy, though as to its origin and earlier development there is little exact information. All that Aristotle can tell us is that it first took shape in Megaris and Sicyon, whose people were noted for their coarse humour and sense of the ludicrous, while Susarion, the earliest comic poet, was a native of a Megarian town. Add to this that it arose from the phallic processions of the Greeks, as did tragedy from the dithyramb, and we have about all that is known as to ...
See also:Ancient Greek comedy, Ancient Greek comedy - Evolution, Ancient Greek comedy - Forms of Ancient Greek Comedy, Ancient Greek comedy - Old Comedy, Ancient Greek comedy - Middle Comedy, Ancient Greek comedy - New Comedy Read more here: » Ancient Greek comedy: Encyclopedia II - Ancient Greek comedy - Evolution |
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| | | | fourth century BCE: Encyclopedia II - Cuisine of Iran - Regional cuisines
Cuisine of Iran - Gilan.
See Gilan: People and Culture
Kateh is the traditional dish of Gilan, and is simply Persian rice cooked in water, butter and salt until the water is fully absorbed. This method results in rice that is clumped together and is the predominant style of cooking rice in the Caspian region. In Gilan and Mazandaran, kateh is also eaten as a breakfast meal, either heated with milk and jam, or cold with Persian cheese (panir) and garlic. Kateh is not commo ...
See also:Cuisine of Iran, Cuisine of Iran - Traditional Iranian table settings, Cuisine of Iran - Essential accompaniments, Cuisine of Iran - Varieties of rice, Cuisine of Iran - Methods of cooking rice, Cuisine of Iran - Varieties of bread, Cuisine of Iran - Regional cuisines, Cuisine of Iran - Gilan, Cuisine of Iran - Khuzestan, Cuisine of Iran - Fast food imported and adapted foods, Cuisine of Iran - Alcoholic beverages, Cuisine of Iran - Vegetarianism in Iran Read more here: » Cuisine of Iran: Encyclopedia II - Cuisine of Iran - Regional cuisines |
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| | | | fourth century BCE: Encyclopedia II - Cuisine of Iran - Alcoholic beverages Though strictly banned sometime after the Iranian Revolution of 1979, alcoholic beverages are readily available in Iran. The most common beverage is called aragh-e sagi, which is domestically produced, with the best variety available in the province of Qazvin. Vodka is the second most commonly available alcohol, with most quantities imported directly from Russia. Some domestic varieties of vodka are available, but cannot be easily obtained. Beer is the third most common alcoholic beverage, with much of it imported from northern Europe ...
See also:Cuisine of Iran, Cuisine of Iran - Traditional Iranian table settings, Cuisine of Iran - Essential accompaniments, Cuisine of Iran - Varieties of rice, Cuisine of Iran - Methods of cooking rice, Cuisine of Iran - Varieties of bread, Cuisine of Iran - Regional cuisines, Cuisine of Iran - Gilan, Cuisine of Iran - Khuzestan, Cuisine of Iran - Fast food imported and adapted foods, Cuisine of Iran - Alcoholic beverages, Cuisine of Iran - Vegetarianism in Iran Read more here: » Cuisine of Iran: Encyclopedia II - Cuisine of Iran - Alcoholic beverages |
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| | | | fourth century BCE: Encyclopedia II - Aramaic language - History Here follows a comprehensive history of Aramaic. The history is broken down into three broad periods:
Old Aramaic (1100 BCE–200 CE), including:
The Biblical Aramaic of the Hebrew Bible.
The Aramaic of Jesus.
The Aramaic of the Targums.
Middle Aramaic (200–1200), including:
Literary Syriac.
The Aramaic of the Talmuds and Midrashim.
Modern Aramaic (1200–present), including:
Various modern vernaculars.
This classific ...
See also:Aramaic language, Aramaic language - Geographic distribution, Aramaic language - Aramaic languages and dialects, Aramaic language - Writing system, Aramaic language - History, Aramaic language - Old Aramaic, Aramaic language - Ancient Aramaic, Aramaic language - Imperial Aramaic, Aramaic language - Late Old Eastern Aramaic, Aramaic language - Late Old Western Aramaic, Aramaic language - Middle Aramaic, Aramaic language - Eastern Middle Aramaic, Aramaic language - Western Middle Aramaic, Aramaic language - Modern Aramaic, Aramaic language - Modern Eastern Aramaic, Aramaic language - Modern Western Aramaic, Aramaic language - Sounds, Aramaic language - Vowels, Aramaic language - Consonants, Aramaic language - Historical sound changes, Aramaic language - Grammar, Aramaic language - Background, Aramaic language - Writing systems, Aramaic language - Historical forms, Aramaic language - Literature, Aramaic language - Modern Aramaic languages Read more here: » Aramaic language: Encyclopedia II - Aramaic language - History |
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| | | | fourth century BCE: Encyclopedia II - Aramaic language - Geographic distribution During the twelfth century BCE, Aramaeans, the native speakers of Aramaic, began to settle in great numbers in modern-day Syria, Iraq and eastern Turkey. As the language grew in importance, it came to be spoken throughout the Mediterranean coastal area of the Levant, and spread east of the Tigris. Jewish settlers took the language with them into north Africa and Europe, and Christian missionaries brought Aramaic into Persia, India and even China. From the seventh century CE onwards, Aramaic was replaced as the lingua franca of the Middle Eas ...
See also:Aramaic language, Aramaic language - Geographic distribution, Aramaic language - Aramaic languages and dialects, Aramaic language - Writing system, Aramaic language - History, Aramaic language - Old Aramaic, Aramaic language - Ancient Aramaic, Aramaic language - Imperial Aramaic, Aramaic language - Late Old Eastern Aramaic, Aramaic language - Late Old Western Aramaic, Aramaic language - Middle Aramaic, Aramaic language - Eastern Middle Aramaic, Aramaic language - Western Middle Aramaic, Aramaic language - Modern Aramaic, Aramaic language - Modern Eastern Aramaic, Aramaic language - Modern Western Aramaic, Aramaic language - Sounds, Aramaic language - Vowels, Aramaic language - Consonants, Aramaic language - Historical sound changes, Aramaic language - Grammar, Aramaic language - Background, Aramaic language - Writing systems, Aramaic language - Historical forms, Aramaic language - Literature, Aramaic language - Modern Aramaic languages Read more here: » Aramaic language: Encyclopedia II - Aramaic language - Geographic distribution |
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| | | | fourth century BCE: Encyclopedia II - Aramaic language - Writing system The earliest Aramaic alphabet was based on the Phoenician script. In time, Aramaic developed its distinctive 'square' style. The ancient Israelites and other peoples of Canaan adopted this alphabet for writing their own languages. Thus, it is better known as the Hebrew alphabet today. This is the writing system used in Biblical Aramaic and other Jewish writing in Aramaic.
The other main writing system used for Aramaic was developed by Christian communities: a cursive form known as the Syriac alphabet (one of the varieties of ...
See also:Aramaic language, Aramaic language - Geographic distribution, Aramaic language - Aramaic languages and dialects, Aramaic language - Writing system, Aramaic language - History, Aramaic language - Old Aramaic, Aramaic language - Ancient Aramaic, Aramaic language - Imperial Aramaic, Aramaic language - Late Old Eastern Aramaic, Aramaic language - Late Old Western Aramaic, Aramaic language - Middle Aramaic, Aramaic language - Eastern Middle Aramaic, Aramaic language - Western Middle Aramaic, Aramaic language - Modern Aramaic, Aramaic language - Modern Eastern Aramaic, Aramaic language - Modern Western Aramaic, Aramaic language - Sounds, Aramaic language - Vowels, Aramaic language - Consonants, Aramaic language - Historical sound changes, Aramaic language - Grammar, Aramaic language - Background, Aramaic language - Writing systems, Aramaic language - Historical forms, Aramaic language - Literature, Aramaic language - Modern Aramaic languages Read more here: » Aramaic language: Encyclopedia II - Aramaic language - Writing system |
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| | | | fourth century BCE: Encyclopedia II - Cuisine of Iran - Varieties of bread There are four major Iranian flat breads:
Nan-e barbari: thick and oval-shaped.
Nan-e lavash: thin, crispy and round or oval, and is also the oldest known bread in the Middle East and Central Asia.
Nan-e sangak: dark and oval-shaped bread that is stone-baked.
Nan-e taftoon: thin, soft and round.
Other breads include:
Nan-e shirmal: made exactly like barbari, except with milk instead of water, in addition to a bit of sugar, and is eate ...
See also:Cuisine of Iran, Cuisine of Iran - Traditional Iranian table settings, Cuisine of Iran - Essential accompaniments, Cuisine of Iran - Varieties of rice, Cuisine of Iran - Methods of cooking rice, Cuisine of Iran - Varieties of bread, Cuisine of Iran - Regional cuisines, Cuisine of Iran - Gilan, Cuisine of Iran - Khuzestan, Cuisine of Iran - Fast food imported and adapted foods, Cuisine of Iran - Alcoholic beverages, Cuisine of Iran - Vegetarianism in Iran Read more here: » Cuisine of Iran: Encyclopedia II - Cuisine of Iran - Varieties of bread |
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| | | | fourth century BCE: Encyclopedia II - Aramaic language - Middle Aramaic The third century CE is taken as the threshold between Old and Middle Aramaic. During that century, the nature of the various Aramaic languages and dialects begins to change. The descendents of Imperial Aramaic ceased to be living languages, and the eastern and western regional languages began to form vital, new literatures. Unlike many of the dialects of Old Aramaic, much is known about the vocabulary and grammar of Middle Aramaic.
See also:Aramaic language, Aramaic language - Geographic distribution, Aramaic language - Aramaic languages and dialects, Aramaic language - Writing system, Aramaic language - History, Aramaic language - Old Aramaic, Aramaic language - Ancient Aramaic, Aramaic language - Imperial Aramaic, Aramaic language - Late Old Eastern Aramaic, Aramaic language - Late Old Western Aramaic, Aramaic language - Middle Aramaic, Aramaic language - Eastern Middle Aramaic, Aramaic language - Western Middle Aramaic, Aramaic language - Modern Aramaic, Aramaic language - Modern Eastern Aramaic, Aramaic language - Modern Western Aramaic, Aramaic language - Sounds, Aramaic language - Vowels, Aramaic language - Consonants, Aramaic language - Historical sound changes, Aramaic language - Grammar, Aramaic language - Background, Aramaic language - Writing systems, Aramaic language - Historical forms, Aramaic language - Literature, Aramaic language - Modern Aramaic languages Read more here: » Aramaic language: Encyclopedia II - Aramaic language - Middle Aramaic |
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| | | | fourth century BCE: Encyclopedia II - Aramaic language - Modern Aramaic Over four hundred thousand people speak Aramaic to this day. They are Jews, Christians, Muslims and Mandaeans, living in remote areas and preserving their traditions with printing presses, and now electronic media. The Modern Aramaic (or Neo-Aramaic) languages are now farther apart in their comprehension of one another than perhaps they have ever been. The last two-hundred years have not been good to Aramaic speakers. Instability throughout the Middle East has lead to a worldwide diaspora of Aramaic speakers. The year 1915 is especial ...
See also:Aramaic language, Aramaic language - Geographic distribution, Aramaic language - Aramaic languages and dialects, Aramaic language - Writing system, Aramaic language - History, Aramaic language - Old Aramaic, Aramaic language - Ancient Aramaic, Aramaic language - Imperial Aramaic, Aramaic language - Late Old Eastern Aramaic, Aramaic language - Late Old Western Aramaic, Aramaic language - Middle Aramaic, Aramaic language - Eastern Middle Aramaic, Aramaic language - Western Middle Aramaic, Aramaic language - Modern Aramaic, Aramaic language - Modern Eastern Aramaic, Aramaic language - Modern Western Aramaic, Aramaic language - Sounds, Aramaic language - Vowels, Aramaic language - Consonants, Aramaic language - Historical sound changes, Aramaic language - Grammar, Aramaic language - Background, Aramaic language - Writing systems, Aramaic language - Historical forms, Aramaic language - Literature, Aramaic language - Modern Aramaic languages Read more here: » Aramaic language: Encyclopedia II - Aramaic language - Modern Aramaic |
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| | | | fourth century BCE: Encyclopedia II - Aramaic language - Grammar As with other Semitic languages, Aramaic morphology (the way words are put together) is based on the triliteral root. The root consists of three consonants and has a basic meaning, for example, k-t-b has the meaning of 'writing'. This is then modified by the addition of vowels and other consonants to create different nuances of the basic meaning:
Kṯāḇâ, handwriting, inscription, script, book.
Kṯāḇê, the Scriptures.
See also:Aramaic language, Aramaic language - Geographic distribution, Aramaic language - Aramaic languages and dialects, Aramaic language - Writing system, Aramaic language - History, Aramaic language - Old Aramaic, Aramaic language - Ancient Aramaic, Aramaic language - Imperial Aramaic, Aramaic language - Late Old Eastern Aramaic, Aramaic language - Late Old Western Aramaic, Aramaic language - Middle Aramaic, Aramaic language - Eastern Middle Aramaic, Aramaic language - Western Middle Aramaic, Aramaic language - Modern Aramaic, Aramaic language - Modern Eastern Aramaic, Aramaic language - Modern Western Aramaic, Aramaic language - Sounds, Aramaic language - Vowels, Aramaic language - Consonants, Aramaic language - Historical sound changes, Aramaic language - Grammar, Aramaic language - Background, Aramaic language - Writing systems, Aramaic language - Historical forms, Aramaic language - Literature, Aramaic language - Modern Aramaic languages Read more here: » Aramaic language: Encyclopedia II - Aramaic language - Grammar |
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| | | | fourth century BCE: Encyclopedia II - Aramaic language - Sounds Each dialect of Aramaic has its own distinctive pronunciation, and it would not be possible here to go into all these properties. Aramaic has a phonological palette of 25 to 40 distinct phonemes. In general, older dialects tended to have a richer phonology than more modern ones. In particular, some modern Jewish Aramaic pronunciations lack the series of 'emphatic' consonants. Other dialects have borrowed from the inventories of surrounding languages, particularly Arabic, Azeri, Kurdish, Persian and Turkish.
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See also:Aramaic language, Aramaic language - Geographic distribution, Aramaic language - Aramaic languages and dialects, Aramaic language - Writing system, Aramaic language - History, Aramaic language - Old Aramaic, Aramaic language - Ancient Aramaic, Aramaic language - Imperial Aramaic, Aramaic language - Late Old Eastern Aramaic, Aramaic language - Late Old Western Aramaic, Aramaic language - Middle Aramaic, Aramaic language - Eastern Middle Aramaic, Aramaic language - Western Middle Aramaic, Aramaic language - Modern Aramaic, Aramaic language - Modern Eastern Aramaic, Aramaic language - Modern Western Aramaic, Aramaic language - Sounds, Aramaic language - Vowels, Aramaic language - Consonants, Aramaic language - Historical sound changes, Aramaic language - Grammar, Aramaic language - Background, Aramaic language - Writing systems, Aramaic language - Historical forms, Aramaic language - Literature, Aramaic language - Modern Aramaic languages Read more here: » Aramaic language: Encyclopedia II - Aramaic language - Sounds |
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| | | | fourth century BCE: Encyclopedia II - Cuisine of Iran - Essential accompaniments There are certain accompaniments (mokhalafat) which are essential to every Iranian meal at lunch (nahar) and dinner (shahm), regardless of the region. These include, first and foremost, a plate of fresh herbs, called sabzi (basil, coriander, cilantro, tarragon, watercress), a variety of flat breads, called nan or noon (sangak, lavash, barbari), cheese (called panir, similar to feta), sliced and peeled cucumbers, sliced tomatoes and onions, yogurt, and lemon juice. Persian pickles (khiyarshur) and relishes (< ...
See also:Cuisine of Iran, Cuisine of Iran - Traditional Iranian table settings, Cuisine of Iran - Essential accompaniments, Cuisine of Iran - Varieties of rice, Cuisine of Iran - Methods of cooking rice, Cuisine of Iran - Varieties of bread, Cuisine of Iran - Regional cuisines, Cuisine of Iran - Gilan, Cuisine of Iran - Khuzestan, Cuisine of Iran - Fast food imported and adapted foods, Cuisine of Iran - Alcoholic beverages, Cuisine of Iran - Vegetarianism in Iran Read more here: » Cuisine of Iran: Encyclopedia II - Cuisine of Iran - Essential accompaniments |
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