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Gleneagles Hotel

Gleneagles Hotel is a hotel near Auchterarder, Scotland. It was commissioned by the Caledonian Railway and opened in 1924. The bandleader Henry Hall performed at the hotel before the Second World War during which it served as a military hospital. There are three tournament-standard golf courses in the grounds and the hotel was redeveloped for the 40th Ryder Cup in 2014. Significant conferences at the hotel have included the Commonwealth Heads of Government Meeting 1977 and the 31st G8 summit in July 2005. It is a Category B listed building.

History
Construction of the hotel was commenced by the Caledonian Railway (CR), which also built the nearby Gleneagles railway station. However, by the time it opened in 1924, the CR had been absorbed by the London, Midland & Scottish Railway (LMS). It was equipped with its own dedicated railway branch line. An up-and-coming dance band leader named Henry Hall was involved in buying their pianos, and organising the dance band entertainment. He decided that radio broadcasts would be an ideal way to advertise the new hotel, so was given permission to move his Trafford Band from Manchester's Midland Hotel to the Gleneagles and form a new band in Manchester. The hotel's opening night was celebrated with Scotland's first ever outside broadcast on 7 June 1924.

After the season ended, the band moved to the Adelphi Hotel in Liverpool. Summer 1925 saw the band return to Gleneagles, although their commercial recordings were made in Manchester, and the winter seasons were in Liverpool.

During World War II, as with many large country hotels, it was converted into Gleneagles Hospital under the charge of Dr Thomas Ferguson as Medical Superintendent. In 1948 ownership of the hotel passed from LMS to the British Transport Commission and in 1963 to British Transport Hotels.

In 1980 the hotel was designated as a Category B listed building. In 1981, British Transport Hotels sold Gleneagles to a newly established private sector operator, Gleneagles Hotels plc. In 1984 it was acquired by Arthur Bell & Sons, which came into the ownership of Guinness in 1985 and Diageo in 1997.

Between 1982 and 1986, £11 million was spent on renovation and since 1982 the hotel has been open all year round. In 1986, and every year since, the hotel has been awarded five red stars by the AA. The hotel remained owned by Diageo, until it was sold to a private investment company Ennismore in 2015.

The hotel was redeveloped in preparation for hosting the 40th Ryder Cup in 2014 played on the PGA Centenary Course.

Facilities
Gleneagles has three golf courses: the King's Course, Queen's Course and PGA Centenary Course, previously known as the Monarch's Course. There is also a nine-hole course called the PGA National Academy Course, informally known as the Wee Course. Gleneagles Golf Academy opened in 1994 and in 2010 was re-branded to The PGA National Academy for Scotland. The Jack Nicklaus-designed PGA Centenary Course opened in 1993 and hosted the Ryder Cup in 2014. When asked about his work, Nicklaus said, "It's the finest parcel of land in the world I have ever been given to work with."

Tournaments that have taken place at Gleneagles include:

 * Glasgow Herald Tournament from 1920 to 1927
 * Curtis Cup in 1936
 * Women's British Open in 1957
 * Scottish Open from 1987 to 1994
 * McDonald's WPGA Championship of Europe from 1996 to 1999
 * Johnnie Walker Championship at Gleneagles from 1999 to 2013
 * 40th Ryder Cup Matches in 2014
 * European Golf Team Championships in 2018
 * Solheim Cup and Junior Solheim Cup in 2019
 * Senior Open Championship in 2022

The British School of Falconry has been located at Gleneagles since 1992.

The village of Glenmor has holiday homes set within the grounds of the hotel.

Conferences
Conferences have included:
 * Gleneagles Agreement on sporting contacts with South Africa at the Commonwealth Heads of Government Meeting 1977.
 * The 1986 meeting (25–27 April) of the Bilderberg Group.
 * 31st G8 summit in July 2005. This meeting saw the foundation of the G8+5.

Awards
Gleneagles Hotel has won/holds various awards, including:

 * 5 Red AA Stars (since 1986)
 * Conde Nast Gold List 2009 – Best Hotel in the World for Facilities
 * Scotland's leading resort at the World Travel Awards 2008
 * Best Golf Resort in the World (2012, 2013, 2014, 2015, 2016 and 2017) – Ultratravel Magazine
 * Scotland's Best Hotel – Today's Golfer Travel Awards (2014, 2015, 2016 and 2017)

title: Gleneagles Hotel


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license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

title: User talk:206.45.15.82


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Union Grounds

Union Grounds was a baseball park located in the Williamsburg section of Brooklyn, New York. The grounds opened in 1862, its inaugural match being played on May 15. It was the first baseball park enclosed entirely by a fence, thereby allowing proprietor William Cammeyer or his tenant to charge admission. This permitted paying customers to watch the games from benches in a stand while non-paying spectators could only watch from embankments outside the grounds.

Overview
The ball grounds was built on a large block bounded by Harrison Avenue, Rutledge Street, Lynch Street, and Marcy Avenue. (Marcy also bordered the Capitoline Grounds.) A writer for the Brooklyn Eagle described the field in 1862: "'The buildings occupied last winter are left standing, used pretty much for the same purposes as them.[sic] Near these a long wooden shed has been erected, capable of accommodating several hundred persons, and benches provided for the convenience of the fair sex... Several acres more have been added to the enclosure, which is fenced in with a board fence six or seven feet in height. On the southeast corner a large and commodious club house has been erected, containing accommodations for three clubs. The field is now almost a perfect level, covering at least some six acres of ground, all of which is well drained, rolled, and in a few weeks will be in splendid condition... Several flagstaffs have been put up, from which floated the banners of the clubs o'er shadowed by the nations' ensign.'"

During its early years Union Grounds was the home field for several ballclubs, notably including the Eckford Club, 1862 and 1863 champions of the National Association of Base Ball Players. In 1868, the Mutual Club of New York moved in from Elysian Fields, Hoboken, New Jersey, long-time home of Manhattan clubs but never enclosed. The ballpark's entrance was on Rutledge Street, and a one-story building in right field, 350 feet away from home plate, was in play. The diamond was in the northeast portion of the block, off Harrison Avenue. The church seen in the background of various illustrations was St. Paul's Episcopal Church, which stood at the corner of Marcy and Penn. The church was completed in 1861 and was demolished around 1930.

After formation of the first professional league, the National Association of Professional Base Ball Players, Union Grounds was home to the Mutual Club from 1871 to 1876 (the only year as a member of the new National League), Eckford of Brooklyn of the National Association in 1872, and the Atlantic Club of Brooklyn of the National Association from 1873 to 1875. It served as home field for the "Hartford of Brooklyn" team during the 1877 National League season. Some clubs also occasionally staged single games on the grounds, including a season-ending "home" game for the Chicago White Stockings in October 1871, whose own home grounds had been destroyed by the Great Chicago Fire. On July 26, 1878, the final major league game was played on the grounds, with Providence defeating Milwaukee 4-1. The grounds continued to host barnstorming major league clubs, amateur clubs and independent clubs through the 1882 season.

The park did not sit idle during the winter. Its field was flooded and served as the rink for an ice skating club. An unusual feature of the park was the presence of a pagoda in center field.

Union Grounds was demolished in July of 1883. Heyward Street now runs through the site, and as of 2009 the Juan Morel Campos Secondary School stands to the north of Heyward Street and the Marcy Avenue Armory stands to the south of it, with no historical marker or any other indication of the land's significance to the history of baseball.

title: Union Grounds


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Ótr

In Norse mythology, Ótr (Old Norse: ; alternately: Ott, Oter, Otr, Ottar, Ottarr, Otter) is a dwarf. He is the son of the king Hreidmar and the brother of Fafnir and Regin.

According to the Prose Edda, Ótr could change into any form and used to spend his days in the shape of an otter, greedily eating fish. In this form, he was slain by Loki, who wanted his pelt. Initially, Hreidmar demanded a life for a life, but with the argument that the murder had been an accident when no one involved knew that Ótr was a dwarf, he settled for receiving a large weregild for Ótr's death, namely to fill Ótr's skin with yellow gold and to then cover it entirely with red gold. When the skin was covered, one whisker still protruded, forcing Loki to give up the ring Andvarinaut to hide it. The ring had been stolen from, and cursed by, the dwarf Andvari. It is suggested that this story was meant to show the benefits of not only adhering to the letter of the law (repayment for manslaughter) but sticking to the spirit of the law as well (not demanding an exorbitant ransom). Greed for this cursed treasure ultimately caused the deaths of Hreidmar and his two surviving sons: Hreidmar was killed by Fafnir, who transformed into a dragon, and the other two were slain by Sigurd's sword Gram.

title: Ótr


text: User talk:67.161.24.79

title: User talk:67.161.24.79


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Jewish cuisine

Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (kashrut), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world.

The history of Jewish cuisine begins with the cuisine of the ancient Israelites. As the Jewish diaspora grew, different styles of Jewish cooking developed. The distinctive styles in Jewish cuisine vary according to each community across the Ashkenazi, Sephardi, and Mizrahi diaspora groupings; there are also notable dishes within the culinary traditions of the standalone significant Jewish diaspora communities from Greece, Iran, and Yemen.

Since the establishment of the State of Israel in 1948, and particularly since the late 1970s, a nascent Israeli "fusion cuisine" has developed. Israeli cuisine has adapted a multitude of elements, overlapping techniques and ingredients from the many culinary traditions of the Jewish diaspora.

Kashrut—Jewish dietary laws
The laws of keeping kosher (kashrut) have influenced Jewish cooking by prescribing what foods are permitted and how food must be prepared. The word kosher is usually translated as "proper".

Certain foods, notably pork, shellfish and almost all insects are forbidden; meat and dairy cannot be eaten together in one dish and a certain period of time must elapse before dairy food can be eaten following a meat dish. The length of time depends on a specific minhag (tradition). It is most common to wait six hours but some groups wait three or one. Meat must be ritually slaughtered and salted to remove all traces of blood.

Observant Jews will eat only meat or poultry that is certified kosher. The meat has to have been slaughtered by a shochet (ritual slaughterer) in accordance with Jewish law and must be entirely drained of blood. Before it is cooked, it is soaked in water for half an hour, then placed on a perforated board, sprinkled with coarse salt (which draws out the blood) and left to sit for one hour. At the end of this time, the salt is washed off and the meat is ready for cooking.

Today, kosher meats purchased from a butcher or supermarket have already undergone the koshering process as described in the previous paragraph and no additional soaking or salting is required.

According to kashrut, meat and poultry must not be eaten with dairy products, nor may they be eaten from plates or with utensils that have been used with dairy products. Therefore, Jews who strictly observe kashrut divide their kitchens into different sections for meat and for dairy, with separate ovens, plates and utensils (or as much as is reasonable, given financial and space constraints; there are procedures to kasher utensils that have touched dairy to allow their use for meat).

As a result, butter, milk and cream are not used in preparing dishes made with meat or intended to be served together with meat. Oil, pareve margarine, rendered chicken fat (often called schmaltz in the Ashkenazi tradition), or non-dairy cream substitutes are used instead.

Despite religious prohibitions, some foods not generally considered kosher have made their way into traditional Jewish cuisine; sturgeon, which was consumed by European Jews at least as far back as the 19th century, is one example.

Geographical dispersion
The hearty cuisine of Ashkenazi Jews was based on centuries of living in the cold climate of Central and Eastern Europe, whereas the lighter, "sunnier" cuisine of Sephardi Jews was influenced by life in the Mediterranean region.

Each Jewish community has its traditional dishes, often revolving around specialties from their home country. In Spain and Portugal, olives are a common ingredient and many foods are fried in oil. The idea of frying fish in the stereotypically British fish and chips, for example, was introduced to Britain by Sephardic Jewish immigrants. In Germany, stews were popular. The Jews of Netherlands specialized in pickles, herring, butter cakes and bolas (jamrolls). In Poland, Jews made various kinds of stuffed and stewed fish along with matza ball soup or lokshen noodles. In North Africa, Jews ate couscous and tagine.

Thus, a traditional Shabbat meal for Ashkenazi Jews might include stuffed vine leaves, roast beef, pot roast, or chicken, carrots tzimmes and potatoes. A traditional Shabbat meal for Sephardi Jews would focus more on salads, couscous and other Middle-Eastern specialties.

Biblical era
The daily diet of the average ancient Israelite consisted mainly of bread, cooked grains and legumes. Bread was eaten with every meal. The bread eaten until the end of the Israelite monarchy was mostly made from barley flour.

During the Second Temple era, bread made from wheat flour became predominant. A variety of breads was produced. Probably most common were unleavened flat loaves called ugah or kikkar. Another type was a thin wafer, known as a rakik. A thicker loaf, known as hallah, was made with the best-quality flour, usually for ritual purposes. Bread was sometimes enriched by the addition of flour from legumes (Ezekiel 4:9).

The Mishna (Hallah 2:2) mentions bread dough made with fruit juice instead of water to sweeten the bread. The Israelites also sometimes added fennel and cumin to bread dough for flavor and dipped their bread in vinegar (Ruth 2:14), olive oil, or sesame oil for extra flavor.

Vegetables played a smaller, but significant role in the diet. Legumes and vegetables were typically eaten in stews. Stews made of lentils or beans were common and they were cooked with onion, garlic, and leeks for flavor. Fresh legumes were also roasted, or dried and stored for extended periods, then cooked in a soup or a stew. Vegetables were also eaten uncooked with bread. Lentils were the most important of the legumes and were used to make pottages and soups, as well as fried lentil cakes called ashishim.

The Israelites drank goat and sheep's milk when it was available in the spring and summer and ate butter and cheese. They also ate honey, both from bees and date honey.

Figs and grapes were the fruits most commonly eaten, while dates, pomegranates, almonds, and other fruits and nuts were eaten more occasionally.

Wine was the most popular beverage and sometimes other fermented beverages were produced.

Meat, usually goat and mutton, was eaten rarely by most Israelites and reserved for special occasions, such as celebrations, festival meals, or sacrificial feasts. The wealthy ate meat more frequently and had beef, venison, and veal available to them.

Olives were used primarily for their oil, which was used raw and to cook meat and stews. Game (usually deer and gazelle), birds, eggs, and fish were also eaten, depending on availability. Meat was typically prepared in broths or stews, and sometimes roasted. For long-term storage, meat was smoked, dried, or salted.

Porridge and gruel were made from ground grain, water, salt, and butter. This mixture also formed the basis for cakes, to which oil, called shemen, and fruits were sometimes added before baking.

Most food was eaten fresh and in season. Fruits and vegetables had to be eaten as they ripened and before they spoiled.

People had to contend with periodic episodes of hunger and famine. Producing enough food required hard and well-timed labor and the climatic conditions resulted in unpredictable harvests and the need to store as much food as possible. Thus, grapes were made into raisins and wine, olives were made into oil, figs, beans and lentils were dried and grains were stored for use throughout the year.

As fresh milk tended to spoil quickly, the Israelites stored milk in skin containers that caused it to curdle quickly and drank it as thick sour milk which they called laban.

Descriptions of typical Israelite meals appear in the Bible. The Book of Samuel described the rations Abigail brought to David's group: bread loaves, wine, butchered sheep, parched grain, raisins, and fig cakes. The Book of Ruth described a typical light breakfast: bread dipped in vinegar and parched or roasted grain.

The cuisine maintained many consistent traits based on the main products available from the early Israelite period until the Roman period, even though new foods became available during this extended time. For example, rice was introduced during the Persian era.

During the Hellenistic period, as trade with the Nabateans increased, more spices became available, at least for those who could afford them and more Mediterranean fish were imported into the cities. During the Roman period, sugar cane was introduced.

The symbolic food of the ancient Israelites continued to be important among Jews after the destruction of the Second Temple in 70 CE and the beginning of the Jewish diaspora.

Bread, wine and olive oil were seen as direct links to the three main crops of ancient Israel—wheat, grapes and olives. In the Bible, this trio is described as representing the divine response to human needs and, particularly, the need for the seasonal rains vital for the successful cultivation of these three crops. .

The significance of wine, bread and oil is indicated by their incorporation into Jewish religious ritual, with the blessings over wine and bread for Shabbat and holiday meals and at religious ceremonies such as weddings and the lighting of Shabbat and festival lights with olive oil.

Modern Jewish cooking originated in the various communities of the Jewish diaspora, and modern Jewish cuisine bears little resemblance to what the ancient Israelites ate. However, a few dishes that originated in ancient Israel survive to the present day. Notably among them is cholent, or hamin, a stew traditionally eaten on Shabbat that is simmered for 12 hours in a way that conforms with Shabbat restrictions. It dates to at least the Second Temple period. Various diaspora communities created their own variations of the dish based on their local climate and available ingredients, which are eaten today.

Other foods dating to the ancient Israelites include pastels, or Shabbat meat pies, and charoset, a sweet fruit and nut paste eaten at the Passover Seder.

Talmudic era
Bread was a staple food and as in the Bible, the meal is designated by the simple term "to eat bread", so the rabbinical law ordains that the blessing pronounced upon bread covers everything else except wine and dessert. Bread was made not only from wheat, but also from barley, rice, millet, lentils, etc.

Many kinds of fruit were eaten. There was a custom to eat apples during Shavuot, while specific fruit and herbs were eaten on holidays and special occasions such as Rosh Hashana. Children received nuts and roasted ears of grain especially on the evening of Passover. Olives were so common that they were used as a measure (zayit).

Meat was eaten only on special occasions, on Shabbat and at feasts. The pious kept fine cattle for Shabbat (Beẓah 16a), but various other kinds of dishes, relishes and spices were also on the table. Deer, also, furnished meat, as did pheasant, chickens and pigeons.

Fermented fish sauce was an important article of commerce, being called "garum" among the Jews, as among the Greeks and Romans. Pliny says expressly of a "garum castimoniale" (i.e., kosher garum) that it was prepared according to Jewish law. A specific type of locust was eaten. Eggs were so commonly eaten that the quantity of an egg was used as a measure.

The devastation of the Bar-Kokhba revolt greatly reduced the variety of the local diet. In its aftermath, the amount of imported goods declined and vegetables became a luxury. The typical meal consisted of a slice of bread dipped in olive oil, a soup or gruel of legumes, and fruits, especially figs. On Shabbat, a small amount of fish and vegetables were eaten.

While pork was prohibited by Jewish laws as described under kashrut, the refusal to eat pork only became central to Jewish identity while under Roman rule. Pork consumption during the Roman period increased and became closely affiliated with Romans not only as a common cuisine but also as a frequently sacrificed animal. Jordan Rosenblum has argued that by not consuming pork, Jews maintained their sense of particularity and even held a silent revolt against the Roman Empire.

Structure of meal
The first dish was a pickled starter to stimulate the appetite, followed by the main meal, which ended with a dessert, called in Greek θάργημα. Afiḳomen is used in the same sense. Tidbits were eaten before and after the meal (Ber. vi. 6).

Wine was flavored with myrrh or with honey and pepper, the mixture being called conditum. There was vinegar wine, wine from Amanus and Cilicia, red wine from Saron, Ethiopian wine, and black wine. Certain wines were considered good for the stomach, others not. There was beer from Egypt called zythos (Pes. iii. 1) and beer made from a thorn Spina regia.

Emphasis was placed on drinking with the meal as eating without drinking (any liquid) causes stomach trouble.

Middle Ages
The Jews were so widely scattered in the Middle Ages that it is difficult to give a connected account of their mode of living as to food. In Arabic countries the author of the Halakhot Gedolot knew some dishes that appear to have been specific Jewish foods, e.g., paspag, which was, perhaps, biscuit.

According to the Siddur Amram, the well-known "ḥaroset" is made in those countries from a mixture of herbs, flour and honey (Arabic,"ḥalikah").

Maimonides, in his "Sefer Refu'ot", mentions dishes that are good for health. He recommends bread baked from wheat that is not too new, nor too old, nor too fine, further, the meat of the kid, sheep and chicken and the yolks of eggs. Goats' and cows' milk is good, nor are cheese and butter harmful. Honey is good for old people; fish with solid white flesh meat is wholesome; so also are wine and dried fruits. Fresh fruits, however, are unwholesome, and he does not recommend garlic or onions.

There is detailed information about Italian Jewish cookery in the book Massechet Purim. It discusses pies, chestnuts, turtledoves, pancakes, small tarts, gingerbread, ragouts, venison, roast goose, chicken, stuffed pigeons, ducks, pheasants, partridges, quails, macaroons and salad. These were considered luxuries.

The oppressed medieval Jews enjoyed large meals only on Shabbat, festivals, circumcisions and weddings. For example, the Jews of Rhodes, according to a letter of Ovadiah Bartinura, 1488, lived on herbs and vegetables only, never tasting meat or wine. In Egypt, however, meat, fish and cheese were obtainable, in Gaza, grapes, fruit and wine. Cold dishes are still relished in the East. Generally, only one dish was eaten, with fresh bread daily.

Some Jewish dishes frequently mentioned in Yiddish literature from the 12th century onward are brätzel, lokshen, pasteten, fladen, beleg.

Barscht or borscht is a Ukrainian beet soup, best known are the berkes or barches (challah) eaten on Shabbat, and shalet (cholent), which Heine commemorates, and which the Spanish Jews called ani (hamin). Shabbat pudding, kigl or kugel in Yiddish, is also well known.

Modern era
In the United States, in particular, Jewish cooking (and the cookbooks that recorded and guided it) evolved in ways that illuminate changes in the role of Jewish women and the Jewish home.

Jewish cuisine has also played a big part in shaping the restaurant scene in the West, in particular in the UK and US. Israeli cuisine in particular has become a niche food trend in the UK, with Israeli restaurants now opening up sister restaurants in London and beyond.

In the 1930s there were four Jewish bakeries in Minneapolis within a few blocks of each other baking bagels and other fresh breads. Jewish families purchased challah loaves for their Sabbath meal at one North Side bakery. There were two kosher meat markets and four Jewish delicatessens, one of which began distribution for what would become Sara Lee frozen cheesecakes. The delis sold sandwiches like corned beef and salami.

In Chicago Jewish immigrants from eastern Europe ate a type of oatmeal cereal called krupnik that sometimes had barley, potatoes and fat added, and milk when it was available. Orthodox Jews continued to observe kashrut. Sweatshop laborers carried bagels, knish and herring to work.

Jewish cuisine variations
Jewish cuisines vary widely depending on their regions of origin, but they tend to be broadly categorized into Sephardi (Iberian and North African), Mizrahi (Middle Eastern and Central Asian) and Ashkenazi (Eastern, Western and Central European) families.

Still, there is significant overlap between the different cuisines, as Jews have often migrated great distances and as different regions where Jews have settled (e.g. Southeastern Europe) have been influenced by different cultures over time. For example, Balkan Jewish cuisine contains both Ashkenazi/European and Sephardic-Turkish influences, as this part of Europe (up to the borders of present-day Austria and Poland) was for a time part of the Ottoman Empire.

Since the rise of Ashkenazi Jewish migration to 19th-century Palestine and the establishment of the State of Israel, increased contact between Ashkenazi, Sephardi and Mizrahi Jews has led to a rising importance of Middle-Eastern and Mediterranean cuisine amongst Jews of all backgrounds.

Ashkenazi
While Ashkenazi cuisine as it is known today is largely based within the context of American-Jewish and Ashkenazi-Israeli food, much of the culinary tradition of Ashkenazi Jews springs from Central, Western and Eastern Europe, and a good part of that from China. Jordan Paper writes:- "For many Americans, Baltic and Eastern European food is the epitome of Jewish cuisine, although any ordinary restaurant in Poland, the Ukraine, or northwestern Russia, aside from offering pork and mixing meat and dairy, would by that criterion be Jewish. Some of these foods have become part of festival rituals, such as latkes (potato pancakes) during Hanukkah. But unless the Maccabees were in Peru nearly two thousand years before the Spanish arrived, latkes are a relatively recent northeastern European addition to the festivities. The influence of modern Israel on contemporary North American Jewish consciousness has meant that the typical foods of the southern and eastern Mediterranean shores are now also considered Jewish. By that logic, the cuisine of central China should be understood as Jewish also... Actually many so-called Ashkenazi Jewish dishes – such as knishes (Chinese: baozi), kreplach (hundun), blintzes (chunjuian), piroshki (zhengjaio), and many noodle preparations-are northern Chinese. They were brought to Poland and the Ukraine in the thirteenth century by the invading Mongol army, which had chefs, as well as military technicians, from northern China.'"

After having been expelled from Western Europe in the Middle Ages, Jews were forced to live in poverty and thus were limited in terms of ingredients. Dishes were made with fewer components; they were not heavily spiced and ingredients that were more flavorful had to be used sparingly. This is often why some dishes in Ashkenazic cuisine are known for being blander than dishes in Sephardic or Mizrahi cuisine.

The cuisine is based largely on ingredients that were affordable for the historically poor Ashkenazi Jewish communities of Europe, often composed of ingredients that were readily available in Europe and which were perceived to be less desirable and rarely used by their gentile neighbors, such as brisket, chicken liver, and artichokes, among other ingredients.

As Ashkenazi Jews were typically forbidden to grow crops in their home countries in Europe, their cuisine reflects that and there are less vegetable-focused dishes in their cuisine compared to their Sephardi and Mizrahi counterparts.

Meat is ritually slaughtered in the shechita process, and is soaked and salted. Meat dishes are a prominent feature of Shabbat, festival, and celebratory meals. Braised meats such as brisket feature heavily, as do root vegetables such as potatoes, carrots, and parsnips which are used in such dishes as latkes, matzo ball soup, and tzimmes.

Cooked, stuffed and baked vegetables such as stuffed cabbage are central to the cuisine. Due to the lack of availability of olive oil and other fats traditionally used in Jewish cooking, fat from leftover chicken and goose skins (gribenes) called schmaltz is traditionally used in fleishig (meat) dishes, while butter is traditionally used in milchig (dairy) dishes.

Fish
With kosher meat not always available, fish became an important staple of the Jewish diet. In Eastern Europe it was sometimes especially reserved for Shabbat. As fish is not considered meat by the culinary definition nor in the Judaic context, it is consumed by many observant Jews who consider to be permissible to eat fish with milk and other dairy products. However, within various Jewish communities there are different rules regarding fish and dairy. For instance, many Sephardim do not mix fish with milk or any other kind of dairy product. Similarly, the Chabad-Hasidic custom is not to consume fish together with specifically milk; however, it is permissible to eat fish and other dairy products (ex; butter, cheese, cream) at the same time.

Even though fish is parve, when they are served at the same meal, Orthodox Jews will eat them during separate courses and wash (or replace) the dishes in between. Gefilte fish and lox are popular in Ashkenazi cuisine.

Though the combination of dairy and fish is generally acceptable, fish is the only parve food that the Talmud places restrictions on when it is being baked/eaten alongside meat. Talmudic reasoning for not eating meat and fish together originates from health and sanitary concerns rather than holy obligations. Unlike with milk and meat, it is kosher to eat fish and meat at the same meal as long as they're baked separately, they're served on separate plates as separate courses, the same utensils aren't shared, and between courses the mouth is thoroughly cleansed with a beverage and the palate is neutralized with a different food.

Gefilte fish (from Yiddish געפֿילטע פֿיש gefilte fish, "stuffed fish") was traditionally made by skinning the fish steaks, usually German or French carp, de-boning the flesh, mincing it and sometimes mixing with finely chopped browned onions (3:1), eggs, salt or pepper and vegetable oil. The fish skin and head were then stuffed with the mixture and poached. The religious reason for a boneless fish dish for the Sabbath is the prohibition of separating bones from food while eating [the prohibition of borer, separating]

A more common commercially packaged product found today is the "Polish" gefilte fish patties or balls, similar to quenelles, where sugar is added to the broth, resulting in a slightly sweet taste. Strictly speaking they are the fish filling, rather than the complete filled fish. This method of serving evolved from the tradition of removing the stuffing from the skin, rather than portioning the entire fish into slices before serving.

While traditionally made with carp or whitefish and sometimes pike, gefilte fish may also be made from any large fish: cod, haddock, or hake in the United Kingdom.

The combination of smoked salmon, or whitefish with bagels and cream cheese is a traditional breakfast or brunch in American Jewish cuisine, made famous at New York City delicatessens.

Vorschmack or gehakte hering (chopped herring), a popular appetizer on Shabbat, is made by chopping skinned, boned herrings with hard-boiled eggs, sometimes onions, apples, sugar or pepper and a dash of vinegar.

Soups
A number of soups are characteristically Ashkenazi, one of the most common of which is chicken soup traditionally served on Shabbat, holidays and special occasions.

The soup may be served with noodles (lokshen in Yiddish). It is often served with shkedei marak (lit. "soup almonds", croutons popular in Israel), called mandlen or mandlach in Yiddish. Other popular ingredients are kreplach (dumplings) and matza balls (kneidlach) – a mixture of matza meal, eggs, water, and pepper or salt. Some reserve kneidlach for Passover and kreplach for other special occasions.

In the preparation of a number of soups, neither meat nor fat is used. Such soups formed the food of the poor classes. An expression among Jews of Eastern Europe, soup mit nisht (soup with nothing), owes its origin to soups of this kind.

Soups such as borsht were considered a staple in Russia. Soups like krupnik were made of barley, potatoes and fat. This was the staple food of the poor students of the yeshivot; in richer families, meat was added to this soup.

At weddings, "golden" chicken soup was often served. The reason for its name is probably the yellow circles of molten chicken fat floating on its surface. Today, chicken soup is widely referred to (not just among Jews) in jest as "Jewish penicillin", and hailed as a cure for the common cold.

There are a number of sour soups in the borscht category. One is kraut or cabbage borscht, made by cooking together cabbage, meat, bones, onions, raisins, sour salt (citric acid), sugar and sometimes tomatoes.

Beet borsht is served hot or cold. In the cold version, a beaten egg yolk may be added before serving and each bowl topped with a dollop of sour cream. This last process is called farweissen (to make white).

Bread and cake
The dough of challah (called barkhes in Western Yiddish) is often shaped into forms having symbolical meanings; thus on Rosh Hashanah rings and coins are imitated, indicating "May the new year be as round and complete as these"; for Hosha'na Rabbah, bread is baked in the form of a key, meaning "May the door of heaven open to admit our prayers." Challah bread is most commonly braided or made in round roll shapes.

The hamentash, a triangular cookie or turnover filled with fruit preserves (lekvar) or honey and black poppy seed paste, is eaten on the Feast of Purim. It is said to be shaped like the ears of Haman the tyrant. The mohn kihel is a circular or rectangular wafer sprinkled with poppy seed. Pirushkes, or turnovers, are little cakes fried in honey or dipped in molasses after they are baked. Strudel is served for dessert. Kugels are prepared from rice, noodles or mashed potatoes.

In Eastern Europe, the Jews baked black (proster, or "ordinary") bread, white bread and challah. The most common form is the twist (koilitch or kidke from the Romanian word încolăci which means "to twist"). The koilitch is oval in form and about one and a half feet in length. On special occasions, such as weddings, the koilitch is increased to a length of about two and a half feet.

The bagel, which originated in Poland, is a popular Ashkenazi food and became widespread in the United States.

Meat and fats
Gebratenes (roasted meat), chopped meat and essig-fleisch (vinegar meat) are favorite meat recipes. The essig or, as it is sometimes called, honig or sauerbraten, is made by adding to meat which has been partially roasted with some sugar, bay leaves, pepper, raisins, salt and a little vinegar. Knish is a snack food consisting of a meat or potato filling covered with dough that is either baked or grilled.

A popular dish among Ashkenazim, as amongst most Eastern-Europeans, is pierogi (which are related to but distinct from kreplach), often filled with minced beef. Kishka is a popular Ashkenazi dish traditionally made of stuffing of flour or matza meal, schmaltz and spices.

The rendered fat of chickens, known as schmaltz, is sometimes kept in readiness for cooking use when needed. Gribenes or "scraps", also called griven, the cracklings left from the rendering process were one of the favorite foods in Eastern Europe. Schmaltz is eaten spread on bread.

A spread of chopped liver, prepared with onions and often including gribenes, is a popular appetizer, side dish, or snack, especially among Jews on the eastern coast of North America. It is usually served with rye bread or crackers. Brisket is also a popular Ashkenazi dish of braised beef brisket.

Holishkes, stuffed cabbage, also known as the cabbage roll, is also a European Jewish dish that emerged from more impoverished times for Jews. Because having a live cow was more valuable than to eat meat in the Middle Ages, Jews used fillers such as breadcrumbs and vegetables to mix with ground beef. This gave the effect of more meat being stuffed into the cabbage leaves.

Sweets and confections
Teiglach, traditionally served on Rosh Hashanah, the Jewish New Year, consists of little balls of dough (about the size of a marble) drenched in a honey syrup. Ingberlach are ginger candies shaped into small sticks or rectangles.

In Europe, jellies and preserves made from fruit juice were used as pastry filling or served with tea. Among the poor, jelly was reserved for invalids, hence the practice of reciting the Yiddish saying (May we not have occasion to use it) before storing it away.

Flodni, a layered sweet pastry consisting of apples, walnuts, currants and poppy seeds, were a staple of Hungarian Jewish bakeries prior to World War II.

Because it was easy to prepare, made from inexpensive ingredients and contained no dairy products, compote became a staple dessert in Jewish households throughout Europe and was considered part of Jewish cuisine.

Side dishes
Tzimmes consists generally of cooked vegetables or fruits, sometimes with meat added. The most popular vegetable is the carrot (mehren tzimmes), which is sliced. Turnips were also used for tzimmes, particularly in Lithuania. In southern Russia, Galicia and Romania tzimmes was made of pears, apples, figs, prunes or plums (floymn tzimmes).

Kreplach, similar to Russian pelmeni, are ravioli-like dumplings made from flour and eggs mixed into a dough, rolled into sheets, cut into squares and then filled with finely chopped, seasoned meat or cheese. They are most often served in soup, but may be fried. Kreplech are eaten on various holidays, among them Purim and Hosha'na Rabbah.

Sephardi, Mizrahi and Italian Jewish cuisine
The exact distinction between traditional Sephardic and Mizrahi cuisines can be difficult to make, due to the intermingling of the Sephardi diaspora and the Mizrahi Jews with whom they came in contact.

As a general rule, however, both types reflect the food of the local non-Jewish population that each group lived amongst. The need to preserve kashrut does lead to a few significant changes (most notably, the use of olive oil instead of animal fat is often considered to be a legacy of Jewish residency in an area, due to the fact that olive oil may be eaten with milk, unlike animal fat).

Despite this, Sephardic and Ashkenazic concepts of kosher differ; perhaps the most notable difference being that rice, a major staple of the Sephardic diet, is considered kosher for Passover among Sephardim but it is forbidden as kitniyot by most Ashkenazim.

Sephardi cuisine emphasizes salads, stuffed vegetables and vine leaves, olive oil, lentils, fresh and dried fruits, herbs and nuts, and chickpeas. Meat dishes often make use of lamb or ground beef. Fresh lemon juice is added to many soups and sauces.

Many meat and rice dishes incorporate dried fruits such as apricots, prunes and raisins. Pine nuts are used as a garnish. Mizrahi cuisine is based largely on fresh ingredients, as marketing was done in the local souq.

Meat is ritually slaughtered in the shechita process, and is soaked and salted. Meat dishes are a prominent feature of Shabbat, festival, and celebratory meals.

Cooked, stuffed and baked vegetables are central to the cuisine, as are various kinds of beans, chickpeas, lentils and burghul (cracked wheat). Rice takes the place of potatoes.

Coming from the Mediterranean and "sunny" climes, Mizrahi cuisine is often light, with an emphasis on salads, stuffed vegetables and vine leaves, olive oil, lentils, fresh and dried fruits, herbs and nuts, and chickpeas. Meat dishes often make use of lamb or ground beef. Fresh lemon juice is added to many soups and sauces.

Many meat and rice dishes incorporate dried fruits such as apricots, prunes and raisins. Pine nuts are used as a garnish. Pomegranate juice is a staple of Persian Jewish cooking. Kubbeh, a meat-stuffed bulgur dumpling, features in the cooking of many Mizrahi communities. It is served in the cooking broth, as a kind of soup.

Sephardic cuisine in particular is known for its considerable use of vegetables unavailable to the Ashkenazim of Europe, including spinach, artichokes, pine nuts and (in more modern times) squash.

The cooking style is largely Middle Eastern, with significant admixtures of Spanish, Italian and North African flavors. The most popular Sephardic and Mizrahi dishes include malawach, jachnun, sabich, mofletta, meorav yerushalmi, and kubaneh. Popular condiments include skhug and amba. Mizrahi Jewish cuisine has many unique dishes that were eaten by Jews in Iraq, Eastern Turkey, Iran and Yemen.

Shabbat
Good food is an important part of the mitzvah of oneg Shabbat ("enjoying Shabbat"), hence much of Jewish cuisine revolves around Shabbat.

As observant Jews do not cook on Shabbat, various techniques were developed to provide for a hot meal on Shabbat day.

One such dish is cholent or chamin, a slow-cooked meat stew with many variations. The ingredients are placed in a pot and put up to boil before lighting the candles on Friday evening. Then the pot is placed on a hotplate, traditional blech (thin tin sheet used to cover the flames and on which the pot is placed), or in a slow oven and left to simmer until the following day.

Cholent emerged in ancient Judea, possibly as far back as the Second Temple period. Over the centuries, as Jewish diaspora communities developed, they created variations of the dish based on the local climate and available ingredients.

A prominent feature of Shabbat cookery is the preparation of twists of bread, known as challot or (in southern Germany, Austria and Hungary) "barches". They are often covered with seeds to represent manna, which fell in a double portion on the sixth day.

Another Shabbat dish is calf's foot jelly, called p'tsha or šaltiena in Lithuania and galarita, galer, galleh, or fisnoge in Poland. Beef or calf bones are put up to boil with water, seasonings, garlic and onions for a long time. It is then allowed to cool. The broth then jells into a semi-solid mass, which is served in cubes.

Drelies, a similar dish originating in south Russia and Galicia is mixed with soft-boiled eggs and vinegar when removed from the oven and served hot. In Romania it is called piftie, in Serbia pihtije; it is served cold, with garlic, hard-boiled eggs and vinegar sauce or mustard creme and considered a traditional dish in the winter season.

Kugel is another Shabbat favorite, particularly lokshen kugel, a sweet baked noodle pudding, often with raisins and spices. Non-sweet kugels may be made of potatoes, carrots or a combination of vegetables.

Traditional noodles—lokshen—are made from a dough of flour and eggs rolled into sheets and then cut into long strips. If the dough is cut into small squares, it becomes farfel. Both lokshen and farfel are usually boiled and served with soup.

Rosh Hashanah
On Rosh Hashanah, the Jewish New Year, several symbolic foods called are prepared and eaten for a variety of different reasons, each unique to the dish. All of the ingredients within the dishes are kosher, which means they follow the laws of kashrut, the Hebrew word for correct.

The majority of the dishes are sweetened to represent a prayer for a sweet (pleasant) new year. Such sweet dishes include apples that are either baked or covered in honey, lekach (honey cake) and makroudh (a pastry that is filled with dates and covered with honey).

Dates, symbolizing the end, can also be eaten by themselves to encourage the enemies to meet their end. The value of the date can be traced back to biblical times, when the palm date is mentioned multiple times within the Bible itself, but also with how valuable dates were as an export.

Pomegranate seeds are eaten for a year of many blessings, because there are many seeds inside of a single pomegranate. Specifically, there are thought to be 613 seeds inside of a pomegranate, each one representing one of the Torah's 613 commandments.

The traditional value placed on pomegranates and their consumption is derived from their mention in the Bible when its discovery by one of Moses's spies concluded that there was fertility in the land of the unknown.

Challah bread is baked into a round, circular shape that is meant to represent the cyclical nature of life and the crown. It is also sweetened with either honey or a combination of cinnamon and sugar instead of being dipped into the usual kosher salt.

Tzimmes, a side dish composed traditionally of sweetened carrots or yams, are served to symbolize prosperity, because of the double meaning of Yiddish word meren, which represents "to multiply" and "carrot".

Additional symbolic foods include:

 * Teiglach, knotted pastries boiled in a honeyed syrup (for Ashkenazi Jews).
 * Head of a fish or a ram, for a successful year in which we are the "head", not the "tail" (because Rosh Hashanah begins the year, it is referred to as the head).
 * Fried leek cutlets, called karteh (for Sephardic Jews).
 * Fried chard cutlets, called salkeh (for Sephardic Jews).
 * Local type of zucchini called qara'a, made into sweet confiture (for Sephardic Jews).
 * Algerian Jews serve a honey-dipped date pastry called makroudh.

Yom Kippur
Yom Kippur is a fast day. The pre-fast meal, called seuda hamafseket, usually consists of foods that are digested slowly and are not highly spiced, to make fasting easier and prevent thirst.

Sukkot

On Sukkot meals are eaten outside in the sukkah, a thatched hut built specially for the holiday. Often fresh fruits are eaten also, which are woven into the roof of the thatched hut.

Hanukkah
It is customary to eat foods fried in oil to celebrate Hanukkah. Eating dairy products was a custom in medieval times.
 * Latkes—potato pancakes, may be topped with sour cream or applesauce (Ashkenazi food)
 * Sufganiyot—jam doughnuts (Ashkenazi, popular in Israel)
 * Fried doughnuts with grounded sugar sprinkled on top, called sfinge (mainly by North African Jews) or zalabiyeh.
 * Rugelach—filled pastry.

Purim

 * Hamantaschen—triangular pastries traditionally filled with poppy seeds or prunes
 * Couscous—a Berber dish of small steamed balls of crushed durum wheat semolina traditionally served with a stew spooned on top
 * Fazuelos—Sephardic pastries of thin fried dough
 * Ma'amoul—shortbread pastries filled with dates or nuts

Passover
Passover celebrates The Exodus from Egypt where it is said the Jewish people left so quickly, there was no time for their bread to rise. Commemorating this event, Jews eat matza and abstain from bread, cakes and other foods made with yeast and leavening agents. In modern times, rabbinical authorities permit the use of chemical leavening, such as baking powder.

Matza is a staple food during the holiday and used as an ingredient of many Passover dishes. Kneidlach (matza ball) soup is traditional. Fish is coated with matza meal before frying and cakes and puddings are made with potato starch and matza meal.

Jewish cooks use both matza meal and potato starch for pastries during Passover. Whisked whole eggs or egg whites are frequently used to make pastries without leavening agents, such as angel and sponge cakes (potato starch replacing cake flour) and coconut and almond macaroons.

Passover foods vary distinctly between Sephardic and Ashkenazic communities. Ashkenazim exclude rice, while it is served by Sephardim. Matza is traditionally prepared from water and flour only, but there are other varieties, such as egg matza, which may also contain fruit juice.

At the seder, it is customary in some communities, particularly among strictly Orthodox Jews, to use handmade, which has undergone particularly strict kashrut supervision.

The exclusion of leaven from the home has forced Jewish cooks to be creative, producing a wide variety of Passover dishes that use matza meal and potato as thickeners. Potato flour is largely used in cakes along with finely ground matza meal and nuts.

Popular Ashkenazi dishes are matza brei (crumbled matza with grated onion, fried with scrambled egg), matza latkes (pancakes) and chremslach (also called crimsel or gresjelies, matza meal fritters). Wined matza kugels (pudding) have been introduced into modern Jewish cooking.

For thickening soups and sauces at Passover fine matza meal or potato flour is used instead of flour, for frying fish or cutlets a coating of matza meal and egg, and for stuffing potatoes instead of soaked bread.

"Noodles" may be made by making pancakes with beaten eggs and matza meal which, when cooked, are rolled up and cut into strips. They may be dropped into soup before serving. (dumplings) are small balls made from suet mixed with chopped fried onions, chopped parsley, beaten egg and seasonings, dropped into soup and cooked.

Wine is also an important part of Passover meals. Traditionally, a Passover seder is served with four cups of wine or grape juice, to be consumed along with various parts of the seder. Kosher wine is typically consumed for Passover.

Shavuot
Dairy foods are traditionally eaten on Shavuot.
 * Blintzes
 * Cheesecake

Tisha B'Av
Tisha B'av is a fast day, preceded by nine days when Jews traditionally do not eat meat, except on Shabbat. Thus dairy and vegetarian dishes are prepared during this time of year.

The meal before the fast (the ) also consists of dairy foods and usually contains dishes made from lentils and eggs, both ancient Jewish symbols of mourning. Some Ashkenazi Jews eat hard-boiled eggs sprinkled with ashes to symbolize mourning.

Historical

 * Atrutel, J., Book of Jewish Cookery, London, 1874
 * Greenbaum, Florence Kreisler, The International Jewish Cookbook, New York, Bloch Publishing, 1919
 * Kander, Mrs. Simon (Lizzie Black Kander), The Settlement Cookbook, Milwaukee, The Settlement, 1901
 * Kramer, Bertha M. ("Aunt Babette"), Aunt Babette's Cook Book Cincinnati, Bloch Publishing, 1889
 * Montefiore, Lady Judith (attr), The Jewish Manual, London, 1846
 * Aunt Sarah's Cookery Book for a Jewish Kitchen, Liverpool, 1872; 2d ed., 1889

title: Jewish cuisine


text:
House of Golitsyn

The House of Golitsyn or Galitzine (Голицыны) was a Russian princely family. Among them were boyars, warlords, diplomats, generals, admirals, stewards, chamberlains, and provincial landlords. It is the second largest and noblest Princely house in Russia.

The Galitzines claim their seniority in the Lithuanian dynasty of Gediminas (the Gediminids) which has existed since the 13th century. Descendants of this family in Europe and Western Countries write their name in the form Galitzine. The family is among the first Russian aristocratic dynasties and its members bear the honorific predicate His Serene Highness.

The family produced many well-known statesmen, among them Vasily, Boris, Dmitry and Nikolai Golitsyn, the last chairman of the Council of Ministers of the Russian Empire.

Numerous pieces of art or geographic locations were named after the family, such as the Galitzin Triptych created by Pietro Perugino in 1485 or the Galitzine Quartet No. 12 commissioned by Nikolai Galitzin and delivered by Ludwig van Beethoven in 1825, the Golitsyn craters A and B on the far side of the Moon, the Gallitzinberg, in Vienna, the Gallitzin borough in Pennsylvania, the Gallitzin Tunnel and Gallitzin State Forest, the Golitsyn Hospital in Moscow and various places, localities and municipalities in Russia.

Origins

According to legend, the family descends from Lithuanian prince Jurgis (George), son of Patrikas and grandson of Narimantas and thus a great-grandson of Gediminas, Grand Duke of Lithuania. After the extinction of the Korecki family in the 17th century, the Golitsyns claimed dynastic seniority in the House of Gediminas.

Prince George immigrated to the court of Vasily I of Moscow and married Vasily's sister. His children and grandchildren, among them Vassian Patrikeyev, were considered premier Russian boyars. One of them, Prince Mikhail Ivanovich Bulgark (The Bulgarian), earned the nickname Golitsa (glove, geležìs in Old Lithuanian) for an iron (or strong leather) glove he wore in the Battle of Orsha in 1514. His son Yuri Mikhailovich Bulgakov continued with the family line Golytsin and his great-grandson Prince Vasily Golitsyn was claimant to the Russian throne during the Time of Troubles and went as an ambassador to Poland to offer the Russian crown to Prince Władysław; he died in prison.

Notable Golitsyns

Prince (knyaz) Andrey Andreyevich Golitsyn, governor of Siberia (1633–1635), was the ancestor of all existing princes Golitsyns. He had four sons, from whom four branches of the Golitsyn family descended: By the 18th century, the family was divided into four major branches. One branch died out while the other three and their subdivisions contained about 1,100 members.
 * Vasil (1618–1652) – branch Vassilyevich
 * Ivan – branch Ivanovich, which ended in 1751 in a monastery
 * Alexey (1632–1694) – branch Alexeevich
 * Michael (1639–1687) – branch Mikhailovich

Branch Vasilyevich

 * Vasily Vasilyevich Golitsyn (1643–1714) was a leading boyar, a Russian statesman, combining military duties with civilian pursuits, de facto head of the government during the regency of Sophia Alekseyevna (1682–1689) over her brother Ivan and half-brother Peter the Great who banished him and his family to Arkhangelsk Oblast. He owned a richly decorated mansion in Moscow which became the location of the State Duma.
 * Aleksey Vasilyevich Golitsyn (1665–1740) In 1683, he received from his grandfather a village south of Moscow, now Tsaritsyno Palace and surrounding park. In 1694 he was stripped of his boyardom (with the retention of the princely title) and the Tsar sent him and his family into exile. He returned in 1726, after the death of Peter I.
 * Mikhail Alekseyevich Golitsyn (1687–1775) nicknamed "the fool" was punished by Empress Anna of Russia for converting to Catholicism in order to marry an Italian or German woman. This marriage was declared illegal and she appointed him court jester in 1738, serving kvass to the guests. Two years later she forced him to marry either a Kalmuck or a female jester from Kamchatka. The "mock wedding" which took place inside a two-room ice palace on the Neva in February 1740 during an extremely cold winter remained famous. He moved to his estate and was buried near Pushkino.
 * Sergei Alekseyevich Golitsyn (1695–1758), served as the Moscow governor, director of the Moscow Mint.
 * Nikolai Sergeyevich Golitsyn (1712–1773)
 * Alexander Nikolayevich Golitsyn (1773–1844), was a lifelong bachelor, homosexual and reactionary minister of education in the government of Alexander I. He headed an investigation into masonic involvement in the Decembrist uprising of 1825 and served as the Chairman of the State Council from 1838 to 1841; retired to his Crimean estate in Neo-Gothic style.
 * Aleksey Sergeyevich Golitsyn (1723–1765) was the ancestor of Nikolai Dmitriyevich Golitsyn, the last prime minister of Imperial Russia.

Branch Alexeevich

 * Aleksey Andreyevich Golitsyn (1632–1694), governor of Siberia, of Kiev.
 * Boris Alekseyevich Golitsyn (1654–1714), a cousin and the chief political opponent of Vasily Vasilyevich, was tutor and participated in the coup that placed Peter the Great on the throne; head of the government during the "Great Embassy" of 1697–98; owner of the estates Bolshiye Vyazyomy and Dubrovitsy.
 * Vasili Borisovich Golitsyn (1681–1710) inherited the estate, but died when the ceiling came down.
 * Mikhail Vasilievich Golitsyn (1702–1749)
 * Nikolay Mikhailovich Golitsyn (1729–1799) became the new owner of Bolshiye Vyazyomy in 1766.
 * Boris Vasilievich Golitsyn (1705–1769), admiral
 * Vladimir Borisovich Golitsyn (1731–1798) was a Russian statesman; his wife Natalya Golitsyna was known as a learned woman, a gambler and a good dancer. She served Catherine the Great and was characterized in The Queen of Spades (story). In 1783 she moved with her daughters Ekaterina and Sophie to Paris and visited her sons; all the Golitsyns returned to Russia in 1791.
 * Boris Vladimirovich Golitsyn (1769–1813) was a Russian aristocrat who received his education in Strasbourg (1782), and attended the École militaire in Paris (1786). The correspondence of the elder of the Golitsyn brothers attests to his deep interest in analyzing and comprehending the events of the French Revolution. He became very hostile to the turn of events and joined the Swedish army to fight against Revolutionary France. In 1803, Boris Vladimirovich received the estate of Vyazemy from Nikolai Mikhailovich Golitsyn (1729–1799), interested in agriculture, horse breeding, but without issue. Boris fought in the battle of Smolensk, was wounded in the battle of Borodino and died in Vilnius.
 * Dmitri Vladimirovich Golitsyn (1771–1844) attended the École Militair also, which Napoleon had left in 1785. On 14 July 1789 Dmitry was somehow involved in the Storming of the Bastille. He wrote his mother about the activities of the National Constituent Assembly (France). After a brief participation in the Finnish War Dmitry resigned his commission in 1809 and settled at Bolshiye Vyazyomy. At the end of August 1812 he was reappointed by Kutuzov. After the Battle of Borodino both Kutuzov and Napoleon spend a night on his estate along the road from Mozhaysk to Moscow. He fought in the Battle of Tarutino, Vyazma, and Krasny. In 1814 he was promoted to the rank of full General of the Cavalry. He governed Moscow for 25 years, but died in Paris. Member of the State Council (Russian Empire).
 * Vladimir Dmitrievich Golitsyn (1815–1888) married Maria Golitzyna.
 * Ivan Alekseyevich Golitsyn (1656/8–1729)
 * Alexei Ivanovich Golitsyn (1707–1739) died of plague in Constantinople.
 * Ivan Alekseyevich Golitsyn (1729–1767)
 * Pyotr Alekseyevich Golitsyn (1731–1810)
 * Dmitri Alekseyevich Gallitzin (1734/8–The Hague, 1803) was a Russian diplomat, art agent for Catherine the Great. The idea of acquiring not individual pictures but large collections "en bloc" came from Golitsyn. He was the main driving force behind the subsequent painting acquisitions in France. He was the Russian ambassador in Paris (1762–68); a friend of Falconet, Denis Diderot, a supporter of the physiocrats, and translated Helvétius. He was envoy in The Hague (1768–98), a supporter of the League of Armed Neutrality, the recognition of the United States and the abolition of serfdom. After 1789 he continued to defend his principles and never returned to Russia. In 1768 he married Adelheid Amalie Gallitzin. In 1774 the couple split and the Princess moved to a country house between The Hague and the beach, to better to oversee raising her children in a way J.J. Rousseau had promoted in his "Emile". She turned to Catholicism in 1786. He is known as volcanologist and mineralogist.
 * Prince Demetrius Augustine Gallitzin (The Hague, 1770–1840) also known as the Apostle of the Alleghenies, grew up with prince William I of the Netherlands. In 1792 he embarked to Baltimore. He was the first Roman Catholic priest ordained in America; a settlement in Pennsylvania is named after him. He is currently under investigation for possible Sainthood, his current title is Servant of God.
 * Pyotr Alekseyevich Golitsyn (1660–1722)

Branch Mikhailovich

 * Mikhail Andreyevich Golitsyn (1639–1687) was governor of Smolensk, Kiev and Kursk.
 * Dmitry Mikhailovich Golitsyn the Elder (1665–1737) opposed Peter's reforms. In 1727 he became a member of the Supreme Privy Council, which governed for Peter II of Russia. He was condemned to death (1736) for his anti-autocratic beliefs, but Anna of Russia commuted his sentence to life imprisonment. Noted for his attempt to turn Russia into a constitutional monarchy; Russia lived without autocracy for only 37 days. Owner of Arkhangelskoye Palace.
 * Mikhail Mikhailovich Golitsyn (Field Marshal) (Sr) (1675–1730) is best known for his governorship of Old Finland (1714–1721), where his harsh rule is remembered by the people he had conquered as the Greater Wrath (Swedish: Stora ofreden); member of the Supreme Privy Council. He was married twice and had 18 children.
 * Alexander Mikhailovich Golitsyn (1718–1783) was field-marshal wounded at the Battle of Kunersdorf, an envoy in Hamburg, Constantinople, ambassador in Dresden, and governor of Saint Petersburg, involved in the development of New Holland Island.
 * Dmitry Mikhailovich Golitsyn the Younger (1721–1793) was the Russian ambassador in Vienna. He married Ekaterina, a daughter of the Moldovan historian and composer Dimitrie Cantemir, and was the brother-in-law of Antiochus Cantemir. Primarily remembered for the Golitsyn Hospital he funded, he was also an art collector, advised Catherine the Great. He was a patron of Mozart, whom he invited to play once a week.
 * Nikolai Mikhailovich Golitsyn (1727–1787)
 * Andrey Mikhailovich Golitsyn (1729–1770)
 * Boris Andreevich Golitsyn (1766–1822) was a Russian general but was dismissed in 1800. He was friendly with Pyotr Bagration who died of gangrene on his estate at Sima, Vladimir Oblast. Boris joined the Napoleonic wars including three sons.
 * Prince Nikolai Borisovich Galitzin (1794–1866) was a military historian, an amateur cellist who commissioned Beethoven in 1822 to write his last string quartets, sometimes called the Galitzin quartets. He translated Pushkin's works into French and sent his translations to the author, with whom he was probably familiar since the late 1810s.
 * Mikhail Mikhailovich Golitsyn (admiral) (Jr) (1684–1764) was general admiral of the Russian fleet (1756); member of the Supreme Privy Council.
 * Alexander Mikhailovich Golitsyn (vice chancellor) (1723–1807) was a Russian envoy to Paris, and London. He contributed to the accession to the throne of Catherine II of Russia. In 1778, he retired and lived in Moscow, doing charitable work. He was the founder of the Golitsyn Hospital, and at the expense of his cousin D.M. Golitsyn. He was buried in the church of the Golitsyn Hospital, now the City Clinical Hospital No. 1.
 * Andrei Mikhailovich Golitsyn (1729–1770) married a daughter of Boris Grigoryevich Yusupov.
 * Alexey Andreevich Golitsyn (1767–1800) married Alexandra Petrovna Golitsyna
 * Pyotr Alexeyevich Golitsyn (1792–1842), a Catholic convert who moved to Paris
 * Mikhail Mikhailovich Golitsyn (1731–1804) was married to the wealthy Anna Alexandrovna Stroganova (1739–1816), who brought the estate Vlakhernskoye-Kuzminki as a dowry.
 * Alexander Mikhailovich Golitsyn (1772–1821) was an art collector.
 * Sergei Mikhailovich (1774–1859), director of the Golitsyn Hospital (1807–59), member of the State Council (1837–59) was married to Avdotya Ivanovna Golitsyna ("princesse Nocturne") the hostess of the St. Petersburg Salon. In 1817 he inherited the estate in Grebnevo, Moscow Oblast. As he died without issue the inheritance went to his nephew, the bibliophile, who died the year after.

19th century

 * Valerian Mikhailovich Golitsyn (1803-1859) was the only Decembrist from the Golitsyn family who was convicted and sentenced to exile in Siberia.
 * Pyotr Alexeyevich Golitsyn was the father of
 * Anton Petrovich Golitsyn (1818–1883) married Adélaïde Marie Angèle de Molette de Morangiès
 * Maria Petrovna Golitsyn (1820–1890) married Count Ferdinand Louise Marie de Bertier de Sauvigny
 * Augustin Petrovich Golitsyn (1823–1875), married Stéphanie de la Roche Aymon
 * Sophie Galitzine (1858–1883) married Paul d'Albert de Luynes, 10th Duke of Chaulnes and Picquigny.
 * Pyotr Petrovich Golitsyn (1827–1902), married (1) Yuliya Aleksandrovna Chertkova (2) Natalia Alexandrovna Kozakov
 * Aleksandra Petrovna Golitsyn (1830–1917), married Count Arsen Antoni Ludwik Moszczeński
 * Princess Yelizaveta Alexeyevna Golitsyna (1797–1844) was the daughter of Alexandra Petrovna Golitsyna and the sister of Pyotr Alexeyevich Golitsyn. She became a Roman Catholic nun
 * Mikhail Alexandrovich Golitsyn (1804–1860) was diplomat, writer and connoisseur of fine arts, who lived in Madrid and Rome, and turned catholic. He was a bibliophile and the owner of a splendid library.
 * Sergey Mikhailovich (1843–1915) opened the Golitsyn Museum, now part of the Pushkin Museum in Moscow, but sold his collection in 1886 to the Hermitage
 * Prince Alexei Vasilyevich Golitsyn (1832–1901) was a friend of Pyotr Ilyich Tchaikovsky. Like the composer, Golitsyn was homosexual; but unlike the composer, he lived openly with his lover, Nikolay Vasilyevich Masalitinov (-1884).
 * Boris Dmitrievich Golitsyn (1819-1878) was the son of Dmitry Golitsyn. He inherited Bolshiye Vyazyomy in 1844. He was the father of Dmitry B. Golitsyn (1851-1920), who was the last owner.
 * Nikolai D. Golitsyn (1850–1925) was the last Tsarist prime minister of Russia. He was the son of Dmitry B. Golitsyn (1803–1864) and governor of Archangel, Kaluga, and Tver. He was executed on 2 July 1925 in Leningrad on the charge of participating in a "counter-revolutionary monarchist organization"
 * Prince Grigory S. Golitsyn (1838–1907) was a general and the Governor of Transcaucasia in 1897–1904. His brother was
 * Lev Golitsyn Sergeyevich (1845–1915) was one of the founders of winemaking at Yusupov Palace (Crimea). In his estate of Novyi Svet he built the first Russian factory of champagne wines. In 1889 the production of this winery won the gold medal at the Paris exhibition in the nomination for sparkling wines. He became the surveyor of imperial vineyards at Abrau-Dyurso in 1891.
 * Anna Nikolaevna Golitsyna (1859–1929) married Mikhail Rodzianko, chairman of the Imperial Duma. She, Zinaida Yusupova, and Elizabeth Feodorovna secretly supported Felix Yusupov, Grand Duke Dmitry Pavlovich of Russia and Vladimir Purishkevich in the murder of Grigory Rasputin. Rodzianko became one of the key politicians during the Russian February Revolution.
 * Boris Borisovich Golitsyn (1862–1916) was a prominent physicist who invented the first electromagnetic seismograph in 1906. His grandfather was Nikolai Borisovich Galitzin.

20th century
The Bolsheviks arrested dozens of Golitsyns only to be shot or killed in the Gulag; dozens disappeared in the storm of the revolution and the Russian Civil War, and their fate remained unknown.

 * Mikhail Vladimirovich Golitsyn (1873–1942) was the son of Vladimir Mikhailovich Golitsyn (Paris, 1847-1932) and grandson of Mikhail Fedorovich Golitsyn (1800-1873); Nikolai V. Golitsyn (1874–1942) was his brother
 * Vladimir Mikhailovich Golitsyn (1902–1943) started his career as a sailor. During the 1920s Vladimir began a very successful career as a book illustrator and well-known artist, illustrating around forty books between 1925 and 1941. He also worked for the magazines the Universal Pathfinder, Pioneer and several others. Despite his very popular artwork, he was barely tolerated by the Stalinist bureaucracy and as general conditions worsened, found it increasingly hard to support his parents and young family. Vladimir died from exhaustion and under-nourishment in the Sviyazhska prison camp near Kazan.
 * Alexander Vladimirovich Golitsyn (1876-1951). His son was Prince Alexander Golitzen (1908–2005) a Moscow-born production designer and oversaw art direction on more than 300 movies; he died in San Diego, California.
 * Sergei Mikhailovich Golitsyn (1909-1989) published his Memoirs of a Survivor: The Golitsyn Family in Stalin's Russia, covering the period from the revolution in 1917 to the entry of the Soviet Union into World War II in 1941.
 * Georgy Sergeyevich Golitsyn (1935-) was a Russian physicist noted for his research on the concept of nuclear winter.
 * Mstislav Galitzine, count Osterman (1899-1966) joined Alexander Kolchak after the October Revolution. In 1925 he married the California mystic, author and heiress Aimee Crocker. She was 61 and it was her fifth marriage. She offered him $250 a month if he would marry her in exchange for the right to call herself a princess. Two years later they divorced. He was forced to pay all the court costs of the suit. His brother was
 * Leo Alexandrovich Galitzine, count Osterman (1904–1969) escaped from Soviet Russia and came to settle in Canada by 1929 in Edson, Alberta. He and his wife, Marguerite Therese Reynaud-Carcasse, purchased 420 acres of land, mostly bordering the McLeod River. The Galitzines started an airplane charter company at Great Bear Lake. After his wife died (in Alexandria in 1934), Leo moved to Hollywood where he was acting in various films as an extra, including in The Razor's Edge and The Chocolate Soldier.
 * Princess Irene Galitzine (1916–2006), fashion designer, was the daughter of Boris Lvovich Galizin (1878–1958)

 * Prince George Vladimirovich Galitzine (1916–1992) served with distinction in the rank of Major, Welsh Guards 1939–45. He was subsequently a diplomat and businessman. Following retirement he was active as a researcher, author and lecturer on Russia. In his memory The Prince George Galitzine Memorial Library was founded in 1994 by his widow, Princess George Galitzine (formerly Jean Dawnay), and his daughter Princess Catherine (Katya) Galitzine. The Library specialises in the cultural life of St Petersburg with a collection in excess of 3000 books, photographs and documents for research tracing back to Catherine the Great. The Library occupies the palace on the Fontanka Embankment, formerly the family home of his mother Countess Catherine Carlow, daughter of Duke George of Mecklenburg-Strelitz a younger son of Ekaterina Mikhailovna Romanov, Grand Duchess of Russia. Through the Mecklenburg-Strelitz connection, this branch of the Galitzine family are related to many of the Royal Houses of Europe.
 * George Golitzin (1916–1963) was a Hollywood producer and deacon in the Orthodox Church in America.
 * Yuri Golitsyn (1919–2002), was born in Yokohama, and was one of the founders of public relations having written the handbook on the subject and pushed research on the family forward to being published in a book. He was also a member of The Right Society and yet championed action against concentration camps after being the first allied officer to witness one firsthand (Natzweiler)
 * Anatoliy Golitsyn Mikhaylovich (1926–2008) was a Soviet defector to the United States
 * Vladimir Kirillovich Galitzine (1942–2018), Russian-Serbian-American banker with Bank of New York who led the re-introduction of banks in the former Warsaw Pact countries including the newly formed states from the former Soviet Union.
 * Bishop Alexander Golitzin (1948-) is Archbishop for Dallas, the South and the Bulgarian Diocese for the Orthodox Church in America. He is also emeritus professor of theology at Marquette University in Milwaukee, Wisconsin. His academic work focuses on the discerning the roots of eastern Christian spirituality in Second Temple Judaism.
 * Piotr Dmitriyevich Galitzine (1955-) was the son of Dmitry Vladimirovich Golitsyn (1914-1976). He married to Maria-Anna von Habsburg, better known as Maria-Anna Galitzine, a Catholic activist
 * Tatiana Galitzine (1984-) is an American architect.
 * Maria Galitzine (1988–2020) was a Russian-American interior designer.
 * Grigori Galitsin (1957–2021) was a former erotic photographer.
 * Nicholas Galitzine (London, 1994-) the son of Geoffrey Galitzine and Lora (née Papayanni), an actor and musician, and has starred in films such as High Strung (2016), Handsome Devil (2016), Cinderella (2021), Purple Hearts (2022) and Red, White & Royal Blue (2023).

title: House of Golitsyn


text: User talk:205.215.222.200

title: User talk:205.215.222.200


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Category:Molson family

This is a category for people, businesses and articles related to the John Molson family of Montreal, Quebec, Canada.

title: Category:Molson family


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Walrus moustache

The walrus moustache is characterized by whiskers that are thick, bushy, and drop over the mouth. The style resembles the whiskers of a walrus, hence the name.

History
An ethnic trait of Celts and Gauls, but strongly present in the Polish Sarmatian culture as well, the walrus moustache enjoyed immense popularity among men in the latter part of the 19th and early years of the 20th centuries. Gentlemen ranging from scientists to philosophers to politicians often favored the rugged look that the style created.

After falling out of favor in the 1920s it enjoyed a temporary resurgence during the youth counterculture revolution of the 1960s.

In Poland, the moustache became a symbol of nobility and traditionalism. From the 16th to the 20th century it was a symbol of Polish patriotism and sarmatism. Notable bearers at the time were King John III Sobieski in the 17th century, Langiewicz in the 19th century and Piłsudski in the 20th century.

Nietzsche also styled his moustache to be Polish, as he claimed Polish heritage in several of his books.

Styles
In some instances, the facial hair of the walrus moustache not only drops over the mouth but also extends downward at each corner. The hairline may wrap around the cheeks and connect to sideburns the same thickness, as worn by the man they are named for, Ambrose Burnside. Many men throughout history have sported a walrus moustache. In Germany, the walrus is commonly associated with Reichskanzler Otto von Bismarck. Other men include actor Wilford Brimley, Kansas City Chiefs coach Andy Reid, American president Theodore Roosevelt, former United States National Security Advisor and United States Ambassador to the United Nations John Bolton, American author Mark Twain, rock musician David Crosby, German philosopher Friedrich Nietzsche, Polish politicians Józef Piłsudski and Lech Wałęsa, former professional hockey player Lanny McDonald, musician John Lennon, actor Stephen Fry, actor Sam Elliott and Soviet General Secretary Joseph Stalin, who at times also wore the handlebar moustache. Jamie Hyneman of MythBusters is also known for his walrus moustache, a common source of humor with his co-host Adam Savage.

title: Walrus moustache


text: User talk:131.109.73.2

title: User talk:131.109.73.2


text:
Louisville Baseball Park

Louisville Baseball Park (or Grounds) was a baseball park located in Louisville, Kentucky. The park was home to the Louisville Grays of the National League from 1876 to 1877.

The field was located within a large block bounded by 4th Street (east); Hill Street (south); 6th Street (west); and Magnolia Avenue (north). The block was across the street to the south of Central Park, which still exists, and was also adjacent to a field used by the amateur Louisville Eagles.

A few years after the breakup of the club following the 1877 Louisville Grays scandal, the large block was redeveloped for other purposes. It was the home of the Southern Exposition from 1883 through 1887. By the 1890s, the large block had been cut into lots and developed into an upper-class neighborhood known as St. James Court.

title: Louisville Baseball Park


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Feroxyhyte

Feroxyhyte is an oxide/hydroxide of iron, δ-Fe3+O(OH). Feroxyhyte crystallizes in the hexagonal system. It forms as brown rounded to concretionary masses. Feroxyhyte is opaque, magnetic, has a yellow streak, and has a relative density of 4.2.

It occurs in manganese-iron nodules on the Atlantic and Pacific Ocean floors. It is also found in the Baltic, White, and Kara Seas. Forms under high pressure conditions and reverts to goethite on exposure to surface conditions. It also occurs as cement and coatings on clasts in poorly drained soils and sediments, formed by the rapid oxidation of iron(II) oxide compounds.

It was first described in 1976 for an occurrence in soils at its type locality: Kolomyya, Ivano-Frankivsk Oblast, Ukraine.

title: Feroxyhyte


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Maksimilijan Vanka

Maksimilijan "Maxo" Vanka (May 11, 1889 – February 2, 1963 ) was a Croatian-American artist. He is best known for the series of murals he completed in 1937 and 1941 at St. Nicholas Croatian Church in Millvale, Pennsylvania.

Early life
Vanka was born in Zagreb in 1889 as the illegitimate son of two Austro-Hungarian noble families. To avoid a scandal, he was given to a peasant woman in the village of Kupljenovo who raised him for the first few years of his life. However, at the age of eight, his maternal grandfather learned of his existence and had him sent away to a castle where he had access to an upper-class education.

He studied art under Bela Čikoš Sesija at the College of Arts and Crafts in Zagreb as well as in Brussels with Jean Delville and Constant Montald. During World War I, he served with the Belgian Red Cross, because he was a pacifist and would not serve in the regular army. After the war, he returned to teach at the College of Arts and Crafts, becoming a professor in 1923. He taught composition, drawing and fresco work. He was elected as a corresponding member of the Croatian Academy of Sciences and Arts in 1929. In 1931 he married an American, Margaret Stetten, whom he met while she was traveling in the Balkans with her parents. The couple moved to New York City with their daughter Peggy in 1935.

Millvale murals

After moving to the United States, Vanka exhibited his work in New York and Pittsburgh, but without much financial success. In 1937, his friend Louis Adamic helped him get the commission for what would end up being his most important work, a series of murals for St. Nicholas Church, a Croatian parish in the Pittsburgh suburb of Millvale, Pennsylvania. Working in two campaigns, the first in 1937 and the second in 1941, Vanka painted a total of 25 fresco murals on the apse, walls, and ceiling of the church, covering a total area of approximately 4500 ft2.

Vanka painted the first set of murals from April to June, 1937, working every day until 2 or 3 in the morning. During this time, he became convinced that the church was haunted by a ghostly, black-robed figure, which Adamic later wrote about in a piece for Harper's Magazine titled The Millvale Apparition. Nevertheless, he completed the murals on schedule. Although Vanka had "upset tradition in his introduction of labor scenes... within the sacred precincts of a church", the murals were met with acclaim from the press as well as church officials, and brought Vanka "significant if not prolonged fame."

Vanka was invited back to complete a second set of murals which were dedicated on November 16, 1941. With World War II then raging in Europe, these murals featured much more overtly anti-war subject matter than the earlier ones. With the completion of the full set of murals, the Pittsburgh Press wrote that the artwork would "put [the church] near the top of the 'must list' of places to see in the Pittsburgh district", while the Sun-Telegraph wrote that Vanka and the parish priest, Albert Zagar, were "tossing the dogmas of religious art into the ash-can". Vanka himself described the murals as "my contribution to America".

The subject matter of the murals includes a combination of traditional religious imagery and social themes related to the Croatian American experience, such as war, injustice, and exploitation of workers. Vanka acknowledged traditional church decoration practices dating back to the Byzantine Empire in his placement of Mary, Queen of Heaven, above the altar and depictions of the Ascension of Jesus and the Four Evangelists on the ceiling. Elsewhere, Vanka included scenes from the Old and New Testaments, images of saints, and scenes depicting the Croatian immigrant experience such as Immigrant Mother Raises Her Sons for American Industry, in which a group of Croatian women mourn over a young man killed in a mining accident. Other murals included allegorical depictions of injustice and inequality in America, such as The American Capitalist, in which a wealthy businessman sits before an elaborate meal while ignoring a beggar, and Injustice, which depicts a hooded figure wearing a gas mask and holding a scale in which a loaf of bread is outweighed by gold. Vanka, a committed pacifist, also included strong anti-war imagery, such as a crucified Jesus being pierced by a World War I soldier's bayonet, and the Virgin Mary breaking a soldier's rifle.

Later career and death
Apart from the Millvale murals, the majority of Vanka's American work consisted of charcoal and pastel drawings, many of which depicted scenes and people he met during his travels, and oil paintings, which were predominantly landscapes and still lifes. Vanka mostly stopped exhibiting his work after World War II, although he did hold a small show consisting of "fruits, flowers, and allegorical landscapes" at the Charles Barzansky gallery in New York in 1957. As a result of this limited exposure, most of his later work is not well known.

In his later life, Vanka lived on a farm near Doylestown in Bucks County, Pennsylvania, and taught art appreciation at the National Agricultural College (now Delaware Valley University). He died swimming off the coast of Puerto Vallarta, Mexico, in 1963.

Legacy
In 1968, Vanka's widow and daughter donated 47 of his works to the Croatian Academy of Sciences and Arts. This collection was initially displayed at Vanka's former summer home on the island of Korčula, but was later moved to the Strossmayer Gallery of Old Masters in Zagreb. In 2022, it was announced that the collection would be restored and moved back to Vanka's villa on Korčula.

Vanka and his work were largely forgotten in the United States after his death, but began to attract renewed attention since the 1990s. His first U.S. retrospective was held in 2001 at the James A. Michener Art Museum in Doylestown, Pennsylvania. In 1991, the Society to Preserve the Millvale Murals of Maxo Vanka was founded with the mission to preserve and maintain the murals at St. Nicholas Church. SPMMMV is leading a campaign to clean, restore and light the murals, and offers docent-led tours every Saturday at 11:00 and 12:30.

Vanka was mentioned in several writings by Louis Adamic and was the inspiration for his 1936 novel Cradle of Life: The Story of One Man's Beginnings. The novel tells the story of a man named Rudo Stanka whose early life mirrors Vanka's own. Vanka was also memorialized in Gift to America, a play written in 1981 by Professor David P. Demarest of Carnegie Mellon University.

On Easter Sunday 2012 the Pittsburgh-based band Action Camp released a short film setting one of their live performances of a musical suite against the Maxo Vanka murals that inspired it. This is one of only two performances of this work, that was performed in front of the Millvale Murals in the St. Nicholas Croatian Catholic Church. The band was commissioned to perform this suite in a collaboration called Hi-Rez.

He educate and learned Ambroz Testen watercolor painting techniques and he left great influence on his painting later.

title: Maksimilijan Vanka


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Computer-assisted telephone interviewing

Computer-assisted telephone interviewing (CATI) is a telephone surveying technique in which the interviewer follows a script provided by a software application. It is a structured system of microdata collection by telephone that speeds up the collection and editing of microdata and also permits the interviewer to educate the respondents on the importance of timely and accurate data. The software is able to customize the flow of the questionnaire based on the answers provided, as well as information already known about the participant. It is used in B2B services and corporate sales.

CATI may function in the following manner:

 * A computerized questionnaire is administered to respondents over the telephone.
 * The interviewer sits in front of a computer screen.
 * Upon command, the computer dials the telephone number to be called.
 * When contact is made, the interviewer reads the questions posed on the computer screen and records the respondent's answers directly into the computer.
 * Interim and update reports can be compiled instantaneously, as the data are being collected.
 * CATI software has built-in logic, which also enhances data accuracy.
 * The program will personalize questions and control for logically incorrect answers, such as percentage answers that do not add up to 100 percent.
 * The software has built-in branching logic, which will skip questions that are not applicable or will probe for more detail when warranted.
 * Automated dialers are usually deployed to lower the waiting time for the interviewer, as well as to record the interview for quality purposes.

Automated computer telephone interviewing
Automated computer telephone interviewing (ACTI) is a technique by which a computer with speaker-independent voice recognition capabilities asks respondents a series of questions, recognizes then stores the answers, and is able to follow scripted logic and branch intelligently according to the flow of the questionnaire based on the answers provided, as well as information known about the participant. This technique is also referred to as interactive voice response (IVR).


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Phase correlation

Phase correlation is an approach to estimate the relative translative offset between two similar images (digital image correlation) or other data sets. It is commonly used in image registration and relies on a frequency-domain representation of the data, usually calculated by fast Fourier transforms. The term is applied particularly to a subset of cross-correlation techniques that isolate the phase information from the Fourier-space representation of the cross-correlogram.

Example
The following image demonstrates the usage of phase correlation to determine relative translative movement between two images corrupted by independent Gaussian noise. The image was translated by (30,33) pixels. Accordingly, one can clearly see a peak in the phase-correlation representation at approximately (30,33).

Method
Given two input images $$\ g_a$$ and $$\ g_b$$:

Apply a window function (e.g., a Hamming window) on both images to reduce edge effects (this may be optional depending on the image characteristics). Then, calculate the discrete 2D Fourier transform of both images.

 * $$\ \mathbf{G}_a = \mathcal{F}\{g_a\}, \; \mathbf{G}_b = \mathcal{F}\{g_b\}$$

Calculate the cross-power spectrum by taking the complex conjugate of the second result, multiplying the Fourier transforms together elementwise, and normalizing this product elementwise.

 * $$\ R = \frac{ \mathbf{G}_a \circ \mathbf{G}_b^*}{|\mathbf{G}_a \circ \mathbf{G}_b^*|}$$

Where $$\circ$$ is the Hadamard product (entry-wise product) and the absolute values are taken entry-wise as well. Written out entry-wise for element index $$(j,k)$$:

 * $$\ R_{jk} = \frac{ G_{a,jk} \cdot G_{b,jk}^*}{|G_{a,jk} \cdot G_{b,jk}^* |}$$

Obtain the normalized cross-correlation by applying the inverse Fourier transform.

 * $$\ r = \mathcal{F}^{-1}\{R\}$$

Determine the location of the peak in $$\ r$$.

 * $$\ (\Delta x, \Delta y) = \arg \max_{(x, y)}\{r\}$$

Commonly, interpolation methods are used to estimate the peak location in the cross-correlogram to non-integer values, despite the fact that the data are discrete, and this procedure is often termed 'subpixel registration'. A large variety of subpixel interpolation methods are given in the technical literature. Common peak interpolation methods such as parabolic interpolation have been used, and the OpenCV computer vision package uses a centroid-based method, though these generally have inferior accuracy compared to more sophisticated methods.

Because the Fourier representation of the data has already been computed, it is especially convenient to use the Fourier shift theorem with real-valued (sub-integer) shifts for this purpose, which essentially interpolates using the sinusoidal basis functions of the Fourier transform. An especially popular FT-based estimator is given by Foroosh et al. In this method, the subpixel peak location is approximated by a simple formula involving peak pixel value and the values of its nearest neighbors, where $$r_{(0,0)}$$ is the peak value and $$r_{(1,0)}$$ is the nearest neighbor in the x direction (assuming, as in most approaches, that the integer shift has already been found and the comparand images differ only by a subpixel shift).

 * $$\ \Delta x = \frac{ r_{(1,0)} }{r_{(1,0)} \plusmn r_{(0,0)}}$$

The Foroosh et al. method is quite fast compared to most methods, though it is not always the most accurate. Some methods shift the peak in Fourier space and apply non-linear optimization to maximize the correlogram peak, but these tend to be very slow since they must apply an inverse Fourier transform or its equivalent in the objective function.

It is also possible to infer the peak location from phase characteristics in Fourier space without the inverse transformation, as noted by Stone. These methods usually use a linear least squares (LLS) fit of the phase angles to a planar model. The long latency of the phase angle computation in these methods is a disadvantage, but the speed can sometimes be comparable to the Foroosh et al. method depending on the image size. They often compare favorably in speed to the multiple iterations of extremely slow objective functions in iterative non-linear methods.

Since all subpixel shift computation methods are fundamentally interpolative, the performance of a particular method depends on how well the underlying data conform to the assumptions in the interpolator. This fact also may limit the usefulness of high numerical accuracy in an algorithm, since the uncertainty due to interpolation method choice may be larger than any numerical or approximation error in the particular method.

Subpixel methods are also particularly sensitive to noise in the images, and the utility of a particular algorithm is distinguished not only by its speed and accuracy but its resilience to the particular types of noise in the application.

Rationale
The method is based on the Fourier shift theorem.

Let the two images $$\ g_a$$ and $$\ g_b$$ be circularly-shifted versions of each other:

 * $$\ g_b(x,y) \ \stackrel{\mathrm{def}}{=}\ g_a((x - \Delta x) \bmod M, (y - \Delta y) \bmod N)$$

(where the images are $$\ M \times N$$ in size).

Then, the discrete Fourier transforms of the images will be shifted relatively in phase:

 * $$\mathbf{G}_b(u,v) = \mathbf{G}_a(u,v) e^{-2 \pi i (\frac{u \Delta x}{M} + \frac{v \Delta y}{N}) }$$

One can then calculate the normalized cross-power spectrum to factor out the phase difference:

\begin{align} R(u,v) &= \frac{ \mathbf{G}_a \mathbf{G}_b^*}{|\mathbf{G}_a \mathbf{G}_b^* |} \\ &= \frac{ \mathbf{G}_a \mathbf{G}_a^* e^{2 \pi i (\frac{u \Delta x}{M} + \frac{v \Delta y}{N}) }}{|\mathbf{G}_a \mathbf{G}_a^* e^{2 \pi i (\frac{u \Delta x}{M} + \frac{v \Delta y}{N}) }|} \\ &= \frac{ \mathbf{G}_a \mathbf{G}_a^* e^{2 \pi i (\frac{u \Delta x}{M} + \frac{v \Delta y}{N}) }}{|\mathbf{G}_a \mathbf{G}_a^*|} \\ &= e^{2 \pi i (\frac{u \Delta x}{M} + \frac{v \Delta y}{N}) } \end{align} $$ since the magnitude of an imaginary exponential always is one, and the phase of $$\ \mathbf{G}_a \mathbf{G}_a^*$$ always is zero.

The inverse Fourier transform of a complex exponential is a Dirac delta function, i.e. a single peak:

 * $$\ r(x,y) = \delta(x + \Delta x, y + \Delta y)$$

This result could have been obtained by calculating the cross correlation directly. The advantage of this method is that the discrete Fourier transform and its inverse can be performed using the fast Fourier transform, which is much faster than correlation for large images.

Benefits
Unlike many spatial-domain algorithms, the phase correlation method is resilient to noise, occlusions, and other defects typical of medical or satellite images.

The method can be extended to determine rotation and scaling differences between two images by first converting the images to log-polar coordinates. Due to properties of the Fourier transform, the rotation and scaling parameters can be determined in a manner invariant to translation.

Limitations
In practice, it is more likely that $$\ g_b$$ will be a simple linear shift of $$\ g_a$$, rather than a circular shift as required by the explanation above. In such cases, $$\ r$$ will not be a simple delta function, which will reduce the performance of the method. In such cases, a window function (such as a Gaussian or Tukey window) should be employed during the Fourier transform to reduce edge effects, or the images should be zero padded so that the edge effects can be ignored. If the images consist of a flat background, with all detail situated away from the edges, then a linear shift will be equivalent to a circular shift, and the above derivation will hold exactly. The peak can be sharpened by using edge or vector correlation.

For periodic images (such as a chessboard or picket fence), phase correlation may yield ambiguous results with several peaks in the resulting output.

Applications
Phase correlation is the preferred method for television standards conversion, as it leaves the fewest artifacts.

title: Phase correlation


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Victor Brooke, 3rd Viscount Alanbrooke

Alan Victor Harold Brooke, 3rd Viscount Alanbrooke (24 November 1932 – 10 January 2018), was a British peer.

Known to his family and friends as Victor Brooke or Victor Alanbrooke, he was the son of Field Marshal The 1st Viscount Alanbrooke and his second wife, Benita.

Brooke was educated at Harrow and Sandhurst, from where in 1952 he was commissioned into the Royal Artillery. He gave up his British Army career in 1972, having risen only to the rank of captain. On 19 December 1972, upon the death of his half-brother Thomas, he succeeded to the viscountcy and a seat in the House of Lords. In 1973, he joined Bristol University and, in 1976, graduated as a Bachelor of Education and earned Qualified Teacher Status.

In his recreations in Debrett's, he listed "enjoying post-Lloyd's poverty, rearranging the wreckage for remaining family." He was a keen walker and spent most summers hiking the Cornish Coastal Path, alternating each time between a clockwise or anti-clockwise route to ensure, he said, "That my face rusts evenly on both sides".

Lord Alanbrooke lived in Hartley Wintney, Hampshire, where his father is buried. He died on 10 January 2018 and his funeral took place at St Eligius Church, Arborfield. The viscountcy became extinct on his death.

title: Victor Brooke, 3rd Viscount Alanbrooke


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San Cristóbal, Buenos Aires

San Cristóbal is a barrio or neighbourhood of the Argentine capital, Buenos Aires.

The Subte Line E goes under the San Juan Avenue.

title: San Cristóbal, Buenos Aires