mead

Given the unusual form and fabric of Beaker pottery, and its abrupt appearance in the archaeological record, the traditional explanation for the Beaker culture has been to interpret it as a diffusion of one group of people across Europe. During the early twentieth century, Beaker pottery was seen as one element of a people who, through repeated waves of invasion, brought with them metal-working, crouched burials and round barrows, replacing an earlier Neolithic race of Europeans. Vere Gordon Childe wrote of the Beaker culture as: See also:

Beaker culture, Beaker culture - Extent, Beaker culture - Pottery, Beaker culture - Origin, Beaker culture - Interpretation, Beaker culture - Sources

Read more here: » Beaker culture: Encyclopedia II - Beaker culture - Interpretation

Besides Beowulf there are other writings. Bede wrote of the old pagan calendar in his De Temporun Ratione where he noted that the third and fourth months were named for the goddesses Hretha and Eostre. Much of Anglo-Saxon religion has to be conjectured based on the Norse and Germanic sources. However the former reached a richer and more complex form so care must always be taken. Some scholars of Anglo-Saxon literature, most notably E.G. Stanley, maintain that no evidence remains of the earlier pagan beliefs, questioning in particular ...

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Anglo-Saxon religion, Anglo-Saxon religion - Origins and History, Anglo-Saxon religion - Transmission and Development, Anglo-Saxon religion - Sources of present knowledge, Anglo-Saxon religion - Beliefs, Anglo-Saxon religion - The Gods, Anglo-Saxon religion - Holy Symbols, Anglo-Saxon religion - Practices, Anglo-Saxon religion - Christian Prohibitions of Magic and Other Practices

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He went to Gloucester Hall, Oxford in 1618, but left without taking a degree. He spent three years in Europe between 1620 and 1623, where Marie de Medici fell madly in love with him (as he later recounted). He married circa 1625 Venetia Stanley, a racy beauty whose wooing he cryptically described in his memoirs. He had also become a member of the Privy Council of Charles I of England. His Roman Catholicism being a hindrance in the ...

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Kenelm Digby, Kenelm Digby - Early life and career, Kenelm Digby - Catholicism and Civil War, Kenelm Digby - Character and works

Read more here: » Kenelm Digby: Encyclopedia II - Kenelm Digby - Early life and career

Polish cuisine - Middle Ages. During the Late Middle Ages the cuisine of Poland was very heavy and spicy. Two main ingredients were meat (both game and beef) and cereal. As the territory of Poland was densely forested, use of mushrooms, forest fruits, nuts and honey was also widespread. Thanks to close trade relations with the East, the price of spices (such as juniper, pepper and nutmeg) was much lower than in the rest of Europe, and spicy sauces became popular. One purpose was to neutraliz ...

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Polish cuisine, Polish cuisine - History, Polish cuisine - Middle Ages, Polish cuisine - Renaissance, Polish cuisine - The Republic, Polish cuisine - Partitions, Polish cuisine - After World War II, Polish cuisine - Modern times, Polish cuisine - Famous all-national dishes, Polish cuisine - soup, Polish cuisine - main course, Polish cuisine - desserts, Polish cuisine - ingredients, Polish cuisine - beverages, Polish cuisine - Regional cuisine, Polish cuisine - Galicja, Polish cuisine - Eastern Poland, Polish cuisine - Masovia including Warsaw, Polish cuisine - Masuria, Polish cuisine - Pomerania, Polish cuisine - Silesia, Polish cuisine - Tatra mountains, Polish cuisine - Wielkopolska Greater Poland

Read more here: » Polish cuisine: Encyclopedia II - Polish cuisine - History

A major component of determining the type of beer is the yeast used in the fermentation process. Most beer styles fall into one of two large families: ale, using top-fermenting yeast, or lager, using bottom-fermenting yeast. Beers that blend the characteristics of ales and lagers are referred to as hybrids. Alcoholic beverages made from the fermentation of sugars derived from non-grain sources are generally not called "beer," despite being produced by the same yeast-based biochemical reaction. Fermented honey is c ...

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Beer style, Beer style - Determining a beer's style, Beer style - Ale, Beer style - Lager, Beer style - Spontaneous fermentation, Beer style - Hybrid beers

Read more here: » Beer style: Encyclopedia II - Beer style - Determining a beer's style

Beer and wine were historically limited to a maximum alcohol content of about 15 percent by volume, beyond which yeast is adversely affected and cannot ferment. Alcohol levels higher than 15 percent have historically been obtained in a number of ways. Distilled beverage - Ancient. Wine heated in an animal bladder draws out water and leaves alcohol behind (the bladder has a natural property which removes water), but the ...

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Distilled beverage, Distilled beverage - Distillation history, Distilled beverage - Ancient, Distilled beverage - Central Asia and the Middle East, Distilled beverage - Europe, Distilled beverage - Modern distillation

Read more here: » Distilled beverage: Encyclopedia II - Distilled beverage - Distillation history

Beer is one of the oldest beverages humans have produced, dating back to at least the 5th millennium BC and recorded in the written history of Ancient Egypt and Mesopotamia. As almost any substance containing certain sugars can undergo spontaneous fermentation due to wild yeasts in the air, it is probable that beer-like beverages were independently invented among various cultures throughout the world. Chemical tests of ancient pottery jars reveal that beer was (like wine) produced about 7,000 years ago in what is today Iran, and was one of the first-known biological engineering tasks where the biological pro ...

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Beer, Beer - Beer in antiquity, Beer - Beer in the Middle Ages, Beer - Beer in early European history, Beer - Beer during the Industrial Revolution, Beer - History of modern beer, Beer - Etymology, Beer - Mythology, Beer - Ingredients, Beer - Water, Beer - Malt, Beer - Hops, Beer - Yeast, Beer - Clarifying agent, Beer - The brewing process, Beer - Packaging and presentation, Beer - Varieties of beer, Beer - Ale, Beer - Lager, Beer - Spontaneous fermentation, Beer - Hybrid beers, Beer - Beer in a social context, Beer - Beer around the world, Beer - Africa, Beer - Americas, Beer - Asia, Beer - Australasia, Beer - Europe, Beer - Related beverages

Read more here: » Beer: Encyclopedia II - Beer - Beer in antiquity

The flavor and color of the substance is largely determined by the nectar source. Common flavors of honey include orange blossom honey, tupelo honey, buckwheat honey, clover honey, blackberry, and blueberry honey. In Australia, the most common honey is from the eucalyptus trees, such as redgum, yellow gum and stringybark. Tasmanian leatherwood honey is considered a delicacy for its unique flavor. While it is rare for any honey to be produced exclusively from one floral source, honey will take on the flavor of the dominant flower in th ...

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Honey, Honey - Composition of honey, Honey - Types of honey, Honey - Honeydew, Honey - Use of honey, Honey - Honey in culture and folklore, Honey - Precautions, Honey - Honey formation, Honey - Honey as a product, Honey - Honey processing, Honey - Other descriptions

Read more here: » Honey: Encyclopedia II - Honey - Types of honey

The most mythological stories contained in the Mabinogion collection are collectively titled The Four Branches of the Mabinogi. The common thread running through the four Branches is the life of the hero Pryderi. He is conceived, born and named in the first Branch, fights for Bendigeidfran in Ireland in the second, loses and regains his kingdom in the third, and dies in the fourth. He was probably originally central to all four Branches, and remains so in the first and third, but is reduced to a passing mention in the second and fourth, which concentrate on the children of Llyr and the c ...

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Welsh mythology, Welsh mythology - The Four Branches of the Mabinogi, Welsh mythology - Pwyll Prince of Dyfed, Welsh mythology - Branwen Daughter of Llyr, Welsh mythology - Manawyddan son of Llyr, Welsh mythology - Math son of Mathonwy, Welsh mythology - Lludd and Llefelys, Welsh mythology - Culhwch and Olwen, Welsh mythology - Characters, Welsh mythology - The children of Dôn, Welsh mythology - The children of Llyr, Welsh mythology - Other probable deities, Welsh mythology - Other characters, Welsh mythology - Arthurian characters, Welsh mythology - External link

Read more here: » Welsh mythology: Encyclopedia II - Welsh mythology - The Four Branches of the Mabinogi

The verb blóta meant to "strengthen" and the intention was to strengthen the powers (gods and Elves). The most powerful means was the sacrificed object or being. It was usually animals and in particular pigs and horses. The meat was boiled in large cooking pits with heated stones, either indoors or outdoors. The blood was considered to contain special powers and it was sprinkled on the statues of the gods, on th ...

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Blót, Blót - Rites and beliefs, Blót - Dates for the blóts, Blót - Locations, Blót - Uppsala Sweden, Blót - Gotland, Blót - Lejre Denmark, Blót - Mære Norway, Blót - Elven blót, Blót - The Völse blót, Blót - Later times, Blót - Sources

Read more here: » Blót: Encyclopedia II - Blót - Rites and beliefs

Culture of Ireland - Agriculture and rural life. As archaeological evidence from sites such as the Céide Fields in County Mayo and Lough Gur in County Limerick demonstrates, farming in Ireland is an activity that goes back to the very beginnings of human settlement. In historic times, texts such as the Táin Bó Cúailinge show a society in which cattle represented a primary source of wealth and status. Little of this had changed by the time of the Norman conquest of Ireland in the 12th century. Giraldus Cambren ...

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Culture of Ireland, Culture of Ireland - Land use and settlement patterns, Culture of Ireland - Agriculture and rural life, Culture of Ireland - Townslands villages parishes and counties, Culture of Ireland - Land ownership and land hunger, Culture of Ireland - Towns and cities, Culture of Ireland - Family life, Culture of Ireland - Holidays and festivals, Culture of Ireland - Cultural institutions organizations and events, Culture of Ireland - Institutions and organisations, Culture of Ireland - Events, Culture of Ireland - Religion, Culture of Ireland - Minority cultures, Culture of Ireland - Ulster Scots, Culture of Ireland - The Travellers, Culture of Ireland - New immigrants, Culture of Ireland - Literature and the arts, Culture of Ireland - Food and Drink, Culture of Ireland - Food in early Ireland, Culture of Ireland - The potato in Ireland, Culture of Ireland - Food in Ireland today, Culture of Ireland - Pub culture, Culture of Ireland - Language, Culture of Ireland - Media, Culture of Ireland - Print, Culture of Ireland - Radio, Culture of Ireland - Television, Culture of Ireland - Film, Culture of Ireland - Sport

Read more here: » Culture of Ireland: Encyclopedia II - Culture of Ireland - Land use and settlement patterns

Ireland is well supplied with museums and art galleries and offers, especially during the summer months, a wide range of cultural events. These range from arts festivals to farming events. The most popular of these are the annual Dublin Saint Patrick's Day Festival which attracts on average 500,000 people and the National Ploughing Championships with an attendance in the region of 400,000. There are also a ...

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Culture of Ireland, Culture of Ireland - Land use and settlement patterns, Culture of Ireland - Agriculture and rural life, Culture of Ireland - Townslands, villages, parishes and counties, Culture of Ireland - Land ownership and land hunger, Culture of Ireland - Towns and cities, Culture of Ireland - Family life, Culture of Ireland - Holidays and festivals, Culture of Ireland - Cultural institutions, organizations and events, Culture of Ireland - Institutions and organisations, Culture of Ireland - Events, Culture of Ireland - Religion, Culture of Ireland - Minority cultures, Culture of Ireland - Ulster Scots, Culture of Ireland - The Travellers, Culture of Ireland - New immigrants, Culture of Ireland - Literature and the arts, Culture of Ireland - Food and Drink, Culture of Ireland - Food in early Ireland, Culture of Ireland - The potato in Ireland, Culture of Ireland - Food in Ireland today, Culture of Ireland - Pub culture, Culture of Ireland - Language, Culture of Ireland - Media, Culture of Ireland - Print, Culture of Ireland - Radio, Culture of Ireland - Television, Culture of Ireland - Film, Culture of Ireland - Sport

Read more here: » Culture of Ireland: Encyclopedia II - Culture of Ireland - Cultural institutions, organizations and events

Snorri Sturluson relates of a meeting between the peasants of Trøndelag and king Haakon I of Norway, a meeting which ended in a religious feud centered around the blót. Haakon was raised at the Christian English court and had returned to claim the throne of his father Harald Fairhair (the unifier of Norway) and intended to Christianize the country. In spite of the fact that the peasants had elected Haakon king at the Ting they opposed his religious ideas. It was an old custom, that when there was to be sacrifice all the bon ...

See also:

Blót, Blót - Rites and beliefs, Blót - Dates for the blóts, Blót - Locations, Blót - Uppsala, Sweden, Blót - Gotland, Blót - Lejre, Denmark, Blót - Mære, Norway, Blót - Elven blót, Blót - The Völse blót, Blót - Later times, Blót - Sources

Read more here: » Blót: Encyclopedia II - Blót - Mære, Norway

Main articles: Old Uppsala and Temple at Uppsala. The German chronicler Adam of Bremen has described how it was done at the Temple at Uppsala at Old Uppsala in Sweden, ca 1070: Thor was the most powerful god and ruled over thunder and lightning, wind and rain, sunshine and crops. He sat in the centre with a sceptre (Mjolnir) in his hand, and on each side were Odin, the god of war, in full armour and Frey, the god of peace and love, attributed with an enormous erected phallus. All the pagan gods have their priests w ...

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Blót, Blót - Rites and beliefs, Blót - Dates for the blóts, Blót - Locations, Blót - Uppsala, Sweden, Blót - Gotland, Blót - Lejre, Denmark, Blót - Mære, Norway, Blót - Elven blót, Blót - The Völse blót, Blót - Later times, Blót - Sources

Read more here: » Blót: Encyclopedia II - Blót - Uppsala, Sweden

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Far to the eastern shore, in Colchis at the uttermost end of the world, Helios, whose bright eye misses nothing on the earth nor in the sea, sleeps by night in the golden house of Aietes, until he is waked by Eos, the Dawn. There, when Dawn came lighting the east with rosy fingers, the first rays of sunlight struck Orion's face and look! his sight was restored. But at the first flush of dawn, Merope faded and failed. Thus of seven Pleiades who still guide Orion across the vault of night, only six are to be seen, if there should be even the l ...

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Orion mythology, Orion mythology - Ancestry origins birth, Orion mythology - Orion and Side, Orion mythology - Primordial Orion, Orion mythology - Orion and Merope, Orion mythology - Blinded Orion, Orion mythology - Orion at Lemnos, Orion mythology - Orion and Eos

Read more here: » Orion mythology: Encyclopedia II - Orion mythology - Orion and Eos

Polish cuisine - soup. flaki - beef or pork tripe stew with marjoram żur - soured rye flour soup with white sausage and/or hard-boiled egg barszcz - beetroot soup, ubiquitous among Slavic nations czernina - duck blood soup rosół z kury - clear chicken soup zupa grzybowa - mushroom soup made of various species of mushroom zupa ogórkowa - soup of sour, salted cucumbers, often with pork chłod ...

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Polish cuisine, Polish cuisine - History, Polish cuisine - Middle Ages, Polish cuisine - Renaissance, Polish cuisine - The Republic, Polish cuisine - Partitions, Polish cuisine - After World War II, Polish cuisine - Modern times, Polish cuisine - Famous all-national dishes, Polish cuisine - soup, Polish cuisine - main course, Polish cuisine - desserts, Polish cuisine - ingredients, Polish cuisine - beverages, Polish cuisine - Regional cuisine, Polish cuisine - Galicja, Polish cuisine - Eastern Poland, Polish cuisine - Masovia including Warsaw, Polish cuisine - Masuria, Polish cuisine - Pomerania, Polish cuisine - Silesia, Polish cuisine - Tatra mountains, Polish cuisine - Wielkopolska Greater Poland

Read more here: » Polish cuisine: Encyclopedia II - Polish cuisine - Famous all-national dishes

A list of dishes popular in certain regions of Poland: Polish cuisine - Galicja. prażonki (duszonki) strudel jabłkowy - apple cake, identical to Austrian apfelstrudel piszyngier - cake made of layers of wafer and layers of cream or filling; in the Świętokrzyskie area its name is kajmak and it's usually covered with chocolate

Polish cuisine, Polish cuisine - History, Polish cuisine - Middle Ages, Polish cuisine - Renaissance, Polish cuisine - The Republic, Polish cuisine - Partitions, Polish cuisine - After World War II, Polish cuisine - Modern times, Polish cuisine - Famous all-national dishes, Polish cuisine - soup, Polish cuisine - main course, Polish cuisine - desserts, Polish cuisine - ingredients, Polish cuisine - beverages, Polish cuisine - Regional cuisine, Polish cuisine - Galicja, Polish cuisine - Eastern Poland, Polish cuisine - Masovia including Warsaw, Polish cuisine - Masuria, Polish cuisine - Pomerania, Polish cuisine - Silesia, Polish cuisine - Tatra mountains, Polish cuisine - Wielkopolska Greater Poland

Read more here: » Polish cuisine: Encyclopedia II - Polish cuisine - Regional cuisine

In many cultures, honey has associations that go far beyond its use as a food. In language and literature, religion and folk belief, honey is frequently a symbol or talisman for sweetness of every kind. The Old Testament contains many references to honey as a symbol for all that is pleasant and desirable. For example, the book of Exodus famously describes the Promised Land as a 'land flowing with milk and honey' (33:3). So important is honey in Jewish tradition that some scholars believe an exception was made for it in the dietary law ...

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Honey, Honey - Composition of honey, Honey - Types of honey, Honey - Honeydew, Honey - Use of honey, Honey - Honey in culture and folklore, Honey - Precautions, Honey - Honey formation, Honey - Honey as a product, Honey - Honey processing, Honey - Other descriptions

Read more here: » Honey: Encyclopedia II - Honey - Honey in culture and folklore

Honey is laid down by bees as a food source. In cold weather or when food sources are scarce, bees use their stored honey as their source of energy. By contriving the bee swarm to make its home in a hive, mankind has been able to semi-domesticate the insects. In the hive there are three types of bee: the single queen bee, a seasonally variable number of drone bees to fertilize new queens and some 20,000 to 40,000 worker bees. The worker bees raise larvae and collect the nectar that will become honey in the hive. They go out, collect the suga ...

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Honey, Honey - Composition of honey, Honey - Types of honey, Honey - Honeydew, Honey - Use of honey, Honey - Honey in culture and folklore, Honey - Precautions, Honey - Honey formation, Honey - Honey as a product, Honey - Honey processing, Honey - Other descriptions

Read more here: » Honey: Encyclopedia II - Honey - Honey formation

Honey is a mixture of sugars, water, and other compounds. The specific composition of any batch of honey will depend largely on the mix of flowers consumed by the bees that produced the honey. Honey has a density of about 1500 kg/m3 (50% denser than water) which means 12-13 pounds per gallon. Typical Honey Analysis Fructose: 38% Glucose: 31% Sucrose: 1% Water: 17% Other sugars: 9% (maltose, melezitose) Ash: 0.17% Source: Sugar Alliance The analysis of the sugar conten ...

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Honey, Honey - Composition of honey, Honey - Types of honey, Honey - Honeydew, Honey - Use of honey, Honey - Honey in culture and folklore, Honey - Precautions, Honey - Honey formation, Honey - Honey as a product, Honey - Honey processing, Honey - Other descriptions

Read more here: » Honey: Encyclopedia II - Honey - Composition of honey

Honey is not always healthful. Because it is gathered from flowers in the wild, there are situations in which it may be toxic. (See: Grayanotoxin.) Rhododendrons, Mountain Laurels and azaleas have nectar that is poisonous to humans though harmless to bees. The shape of the Azalea flower, however, makes access to nectar difficult for honeybees. And during the time at which Azaleas bloom, there are usually other flowers available which are more appealing to the honeybee. S ...

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Honey, Honey - Composition of honey, Honey - Types of honey, Honey - Honeydew, Honey - Use of honey, Honey - Honey in culture and folklore, Honey - Precautions, Honey - Honey formation, Honey - Honey as a product, Honey - Honey processing, Honey - Other descriptions

Read more here: » Honey: Encyclopedia II - Honey - Precautions