❤️ American School of Classical Studies at Athens 💀

"The American School of Classical Studies at Athens (ASCSA) () is one of 17 foreign archaeological institutes in Athens, Greece. The center is a member of the Council of American Overseas Research Centers. General information The American offices of the school, located at 6-8 Charlton St, Princeton, New Jersey Founded in 1892, the ASCSA is the most significant resource in Greece for American scholars in the fields of ancient and post-classical studies in Greek language, literature, history, archaeology, philosophy, and art. The mission of the School is to advance knowledge of Greece in all periods, as well as other areas of the classical world, by training young scholars, sponsoring and promoting archaeological fieldwork, providing resources for scholarly work, and disseminating research. The ASCSA is also charged by the Hellenic Ministry of Culture and Tourism with primary responsibility for all American archaeological research, and seeks to support the investigation, preservation, and presentation of Greece's cultural heritage. The School offers two major research libraries: the Blegen Library, with 94,000 volumes dedicated to the ancient Mediterranean world; and the Gennadius Library, with over 120,000 volumes and archives devoted to post-classical Hellenic civilization and, more broadly, the Balkans and the eastern Mediterranean. The School also sponsors excavations and provides centers for advanced research in archaeological and related topics at its excavations in the Athenian Agora and Ancient Corinth, and it houses an archaeological laboratory (the Wiener Laboratory) at the main building complex in Athens. Resources and Services The ASCSA offers graduate students enrolled in member universities an unparalleled immersion into the sites and monuments of Greek civilization. Although there are many activities and programs at the School, its core programs are: The Academic Year or 'Regular' Program, which runs from early September to early June, offers advanced graduate students from a variety of fields an intensive survey of the art, archaeology, history, and topography of Greece, from antiquity to the present. The program for Regular Members is an integrated participatory program over nine months. Regular Members are expected to be in attendance for the full nine-month program. Students receive comprehensive training through visits to the principal archaeological sites and museums of Greece as well as in seminars led by resident and visiting scholars. They also take part in the training program at the Corinth excavations. The School accepts 15 to 20 students in this program. The Summer Sessions, which run for two six-week periods each, are open to North American graduate and advanced undergraduate students and to high school and college instructors of classics and related fields. In these sessions, the School condenses its academic year program into an intensive introduction to the sites, museums, and monuments of Greece. The Summer programs are open to 20 participants each session. The School welcomes scholars to its libraries year- round for research. In addition, the School is a recognized leader in digital resources, providing an ever-expanding collection of books, journals, photographs, excavation notebooks, personal papers, maps, and scientific data sets online. Archaeological fieldwork Finds from the ASCSA excavations on the Athenian Agora are displayed in the reconstructed Stoa of Attalos. =ASCSA Projects= Throughout its existence, the ASCSA has been involved in a large number of archaeological projects, as well as a major programme of primary archaeological publications. It is responsible for two of the most important archaeological sites in Greece, the Athenian Agora and Ancient Corinth. The Corinth Excavations commenced in 1896 and have continued to present day with little interruption, and the Athenian Agora excavations first broke ground in 1932. At both sites, the ASCSA operates important museums and extensive facilities for the study of the archaeological record. Excavation records and artifacts are made available to wider audiences via ASCSA.net =ASCSA Affiliated Projects= Other archaeological projects with ASCSA involvement, past and present, include surveys in the Southern Argolid, in Messenia and at Vrokastro (Crete) and excavations at Olynthus (Greek Macedonia), Samothrace (North Aegean), the islet of Mitrou (Central Greece), Halai (Phthiotis), Isthmia, Kenchreai, Nemea, Sicyon (all in Corinthia), Lerna, Argos, Franchthi cave and Halieis (Argolid), Mt. Lykaion (Acadia), Nichoria and the Palace of Nestor at Pylos (Messenia), Haghia Irini (Keos), as well as Azoria, Mochlos, Gournia, Kavousi and Kommos on Crete. Publications ASCSA publishes the peer-reviewed journal Hesperia quarterly as well as monographs for final reports of archaeological fieldwork conducted under School auspices, supplements to Hesperia, Gennadeion monographs; and miscellaneous volumes relating to the work of the School. These books range in format from large hardbacks to slim paperback guides. List of Directors * William W. Goodwin (1882 to 1883); first director * Lewis R. Packard (1883 to 1884) * Frank B. Tarbell (1888 to 1889) * Charles Waldstein (1889 to 1893) * Bert Hodge Hill (1906 to 1926) * Rhys Carpenter (1927 to 1932) * John Langdon Caskey (1949 to 1959) * Henry S. Robinson (1959 to 1969) * Henry R. Immerwahr (1977 to 1982) * Stephen G. Miller (1982 to 1987) * William D. E. Coulson (1987 to 1997) * James D. Muhly (1997 to 2002) * Stephen V. Tracy (2002 to 2007) * Jack L. Davis (2007 to 2012) * James C. Wright (2012 to 2017) * Jenifer Neils (2017 to present) References Bibliography *E. Korka et al. (eds.): Foreign Archaeological Schools in Greece, 160 Years, Athens, Hellenic Ministry of Culture, 2006, p. 18-29. *L. Lord: A History of the American School of Classical Studies at Athens: An Intercollegiate Experiment, 1882-1942. *L. Shoe Meritt: A History of the American School of Classical Studies at Athens: 1939-1980. External links * ASCSA website * AMBROSIA The Union Catalogue of the Blegen and Gennadius Libraries of the American School of Classical Studies at Athens and the Libraries of the British School at Athens * ASCSA.net Online database of the ASCSA * ASCSA Publications * The Archivist's Notebook *Papers of the American School of Classical Studies at Athens, digital reproduction Heidelberg University Library Category:Foreign Archaeological Institutes in Greece Category:American international schools in Greece Category:Classical educational institutes Category:Council of American Overseas Research Centers Category:Greece–United States relations Category:Organizations established in 1881 Category:1881 establishments in Greece "

❤️ Cuisine of Kerala 💀

"The cuisine of Kerala, a state in the south of India, is linked to its history, geography, demography and culture. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, and asafoetida are all frequently used. Kerala is known as the "Land of Spices" because it traded spices with Europe as well as with many ancient civilizations with the oldest historical records of the Sumerians from 3000 BCE.Striving for sustainability, environmental stress and democratic initiatives in Kerala, p. 79; , Srikumar Chattopadhyay, Richard W. Franke; Year: 2006. Historical and cultural influences In addition to historical diversity, cultural influences, particularly the large percentages of Muslims and Christians, have also contributed unique dishes and styles to Kerala cuisine, especially non-vegetarian dishes. The meat eating habits of the people were historically limited by religious taboos. Brahmins eschew non vegetarian items. However, most modern-day Hindus do not observe any dietary taboos, except a few of those belonging to upper castes who do not consume beef or pork.Social mobility in Kerala Kanjirathara Chandy Alexander Most Muslims do not eat pork and other items forbidden by Islamic law. Alcohol is available in Kerala in many hotels and over a thousand bars and liquor stores, but state authorities plan to close the vast majority of these outlets in a ten-year plan, beginning in 2014, to combat alcoholism. Overview A restaurant menu in Kerala One of the traditional Kerala dishes is vegetarian and is called the Kerala Sadya, which is an elaborate banquet prepared for festivals and ceremonies. A full-course Sadya, which consists of rice with about twenty different accompaniments and desserts is the ceremonial meal of Kerala eaten usually on celebratory occasions including marriages, Onam and Vishu. It is served on a plantain leaf. Because of its rich trading heritage, over time various indigenous Kerala dishes have been blended with foreign dishes to adapt them to local tastes. Coconuts grow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring. Kerala's long coastline and numerous rivers have led to a strong fishing industry in the region, making seafood a common part of meals. Rice is grown in abundance along with tapioca. It is the main starch ingredient used in Kerala's food. Having been a major production area of spices for thousands of years, the region makes frequent use of black pepper, cardamom, clove, ginger, and cinnamon. Kerala also has a variety of breakfast dishes like idli, dosa, appam, idiyappam, puttu, and pathiri. Hindu cuisine A typical sadya, where banana leaves are used as plates Sadya items ready to be served. Clockwise from top: paayasam, bitter gourd thoran, aviyal, kaalan, lime pickle, sambar, buttermilk with boiled rice in center The vast majority of Kerala's Hindus, except certain communities and ovo-lacto vegetarians, eat fish, and chicken. Some communities, on the other hand, are famed for their vegetarian cuisine consisting of milk and dairy-based dishes, especially various varieties of sambar and rasam. In most Kerala households, a typical meal consists of rice, fish, and vegetables. Beef (Buffalo), contrary to the outlook of the remaining Indian Hindu society, also plays a prominent role in Kerala cuisine. The meat is featured in Hindu, Christian and Islamic communities of Kerala. =Sadya= Sadya is a traditional rice and vegetable curry platter in banana leaf. It is served on auspicious days in Kerala cuisine. Christian cuisine Kozhukkatta is prepared by Saint Thomas Christians on the Saturday prior to Palm Sunday and the day is hence called Kozhukatta Saturday. Christians especially Mar Thoma Nasranis (St Thomas Christians), of Kerala have their own cuisine which is a blend of Indian, Middle Eastern and Western styles and flavours of cooking. Particularly well- developed are the snacks and savouries of Christians such as "achappam" and "kuzhalappam". A favourite dish of Kerala Christians is "mappas", or chicken stew. For this dish, chicken, potatoes and onions are simmered gently in a creamy white sauce flavoured with black pepper, cinnamon, cloves, green chillies, lime juice, shallots and coconut milk. In Central Kerala this is made only with Beef or lamb, the usage of Chicken in stew is very rare.Marks, Gil (2010), Encyclopedia of Jewish Food, John Wiley and sons Lamb and duck can replace chicken in the stew recipe. Biriyani (mutton, chicken, Beef, lamb or prawn) made as ‘dum’ tops the list of delicacies. Thalassery Biriyani the only version of biriyani in Kerala. Other dishes include piralen (chicken stir- fries), meat thoran (dry curry with shredded coconut), sardine and duck curries, and meen molee (spicy stewed fish). This is eaten with parotta or appam. "Meen Mulakittathu" or "Meen vevichathu" (fish in fiery red chilly sauce) is another favourite item. "Pidi", a type of rice dumplings in thick gravy, is a famous Christian delicacy. "Pidi" is paired best with chicken curry. In addition to chicken and fish, Christians along with a section of Hindus and all Muslims in Kerala eat red meat. "Irachi ularthiathu" is a beef dish cooked with spices. Additionally among the Anglo Indian and Latin Communities, they have their own dishes in which we can see a lot of Portuguese influence. Notable ones include Vindaloo( sometimes Vindali) which is a beef based red dish made with chillies and Vinegar. It has a goan counterpart with similar name. Vivinga is a coconut cake, made with wheat flour, coconut and spices. Popular across coastal regions of Ernakulam and Alapuzha. The millet and wheat based Lethiri which is similar to Idiyapam is also another major delicacy. Kappa biriyani is another delicacy among the Christians of Central kerala. Mainly among Christians of Coastal Ernakulam and Alapuzha, the black duck curry is one among the popular dishes. It is made with a liberal amount of black pepper and coconut milk with the accompaniment of pieces of big cuts of Duck meat. Muslim cuisine Muslim cuisine or Mappila cuisine is a blend of traditional Kerala, Persian and Arab food culture. This confluence of culinary cultures is best seen in the preparation of most dishes. Kallummakkaya (mussels) curry, erachi puttu (erachi means meat), parottas (soft flatbread), pathiris (a type of rice pancake) and ghee rice are some of the other specialties. The characteristic use of spices is the hallmark of Mappila cuisine. spices like black pepper, cardamom and clove are used profusely. The snacks include unnakkaya (deep-fried, boiled ripe banana paste covering a mixture of cashew, raisins and sugar), pazham nirachathu (ripe banana filled with coconut grating, molasses or sugar), muttamala made of eggs, chattipathiri, a dessert made of flour, like baked, layered chappatis with rich filling, arikadukka and so on Gallery File:Sadhya DSW.jpgSadhya File:Rice Puttu with Gram Curry.jpgPuttu with gram curry File:Appam with kadala curry from kerala.jpgAppam served with chickpea curry from Kerala File:Idiyappam with Egg Masala Curry.jpgIdiyappam with Egg Masala Curry File:Karimeen Pappas.JPGthumbKarimeen Pappas, Green chromide Fish baked in banana leaf File:Pathiri.jpgPathiri File:Unnakai (ഉന്നക്കായ്‌).jpgUnnakai is a spindle shaped sweet dessert made chiefly of plantain. References External links *Wikibooks Cookbook: Cuisine of India Category:South Indian cuisine Category:Indian cuisine by state or union territory "

❤️ Morton Grodzins 💀

"Morton M. Grodzins (11 August 1917 – 7 March 1964) was a professor of political science at the University of Chicago, as well as a dean of the school and an editor at Chicago University Press. He is known for coining the term "tipping point" in studies of white flight, such as "Metropolitan Segregation" (1957) and The Metropolitan Area as a Racial Problem (1958). His theories related to Tipping Point were later made famous by Malcolm Gladwell and his book, "The Tipping Point." His book Americans Betrayed (1949) was the first major study criticizing the Japanese-American internment during World War II. His book Making un-Americans (1955) looked at Cold War paranoia in a critical light. Owing to his concern about the threat of nuclear war, he played a leading role in the Pugwash Conferences on Science and World Affairs. He also wrote major studies of American federalism, in which he criticized the idea that the federal, state, and local governments operated distinctly from one another. He argued that the governments resembled a marble cake where the different flavors blended together rather than remaining in layers. This concept of cooperative federalism was distinct from dual federalism. Works *Americans Betrayed: Politics and the Japanese Evacuation, 1949. Chicago: University of Chicago Press. *"Metropolitan Segregation", 1957. Scientific American 197:33–47. *The Metropolitan Area as a Racial Problem, 1958. Pittsburgh: University of Pittsburgh Press. *The American System: A New View of the Government of the United States, 1966. New York: Rand McNally. *The Federal System. References *(Obituary) Morton Grodzins, political scientist. New York Times, Mar 10, 1964. External links * Category:1917 births Category:1964 deaths Category:American political scientists Category:University of Chicago faculty "