text:
Augusta Canal

The Augusta Canal is a historic canal located in Augusta, Georgia, United States. The canal is fed by the Savannah River and passes through three levels (approximately 13 mi total) in suburban and urban Augusta before the water returns to the river at various locations. It was devised to harness the water power at the fall line of the Savannah River to drive mills, to provide transportation of goods, and to provide a municipal water supply. It is the only canal in the US in continuous use for its original purposes of providing power, transport, and municipal water.

19th century
The Augusta Canal was initially completed in 1845 as a source of water, power, and transportation for the city of Augusta. It was one of the few successful industrial canals in the Southern United States. During the time of construction, the city's Canal Commission was headed by Henry Harford Cumming. Cumming personally paid railroad engineer John Edgar Thomson to conduct the initial survey for the project. In 1847, construction began on the first factory, a saw and gristmill at the present site of Enterprise Mill. The Augusta Manufacturing Company, a sprawling four-story textile "manufactory", soon followed. They would be the first of many factories built along the Augusta Canal.

By the time of the Civil War, Augusta was one of the few manufacturing centers in the South. The power and water transportation afforded by the canal were among the factors that led Confederate Col. George Washington Rains to select Augusta as the location for the Confederate Powderworks. The 28 buildings, which were the only ones designed, constructed, and paid for by the government of the Confederate States of America, stretched for 2 mi along the Augusta Canal. Other war industries were established along or near the canal, making Augusta an important center for materiel.

As the Civil War moved into Georgia in 1864, there was fear that US General William Tecumseh Sherman's troops would move to attack Augusta and her massive gunpowder factory. But Sherman's march through the South left Augusta untouched. As a result, the city ended the war in reasonably better physical and economic condition than many Southern cities. The population had doubled and hard currency was available to finance recovery, including expansion of the canal.

The canal was enlarged in 1875. A boom era saw the construction of the Enterprise Mill, King Mill, and Sibley Mill, the Lombard Ironworks; many other plants opened or expanded. Many people who lived on farms moved to the city to work at the mills, including women and children. The factories led to the rise of mill villages in their precincts.

In the 1890s, the city replaced its old water pumping station with impressive structure at mid-canal that is still used by the city of Augusta today. As the electric age began to dawn, Augusta began to turn the canal's falling water power to drive the first electrical generation equipment. By 1892, Augusta boasted both electric streetcars and street lights — the first Southern city to have these amenities.

20th century
Flooding was a big problem in Augusta during the early 20th century. Following major floods in the 1920s and 1930s, the Federal Works Progress Administration deployed hundreds of workers to make repairs and improvements, build a new spillway and to straighten the canal.

By the mid-20th century, the canal came into a period of neglect. Textile factories began to close and the city's industrial activity began to shift south of the city. At one point in the 1960s, city officials considered draining the canal to build a superhighway.

Flickers of interest in reviving the Augusta Canal began appearing in the 1970s. A state park was proposed, but never materialized. In 1989, the state legislature created the Augusta Canal Authority, the body that has jurisdiction over the canal today. In 1993, the Authority issued a comprehensive Master Plan, outlining the Canal's development potential. In 1996, the US Congress designated the Augusta Canal a National Heritage Area, the first such designation in Georgia.

21st century
The Augusta Canal Authority moved forward with its master plan. In 2003, the Augusta Canal Interpretive Center (now Discovery Center) opened in the revitalized Enterprise Mill. In late 2003 and early 2004, two modern-day Petersburg boats, inspired by the cargo vessels that once plied the canal with bales of cotton and farm goods, began operation for guided tours.

The King and the Sibley textile mills are now owned by the Augusta Canal Authority.

National Designations
The canal is, along with four historic industrial areas, part of the Historic Augusta Canal and Industrial District, which was named a National Historic Landmark in 1977. The Augusta Canal National Heritage Area was designated by Congress in 1996, the first designated National Heritage Area in Georgia. The Augusta Canal & Industrial District was designated as a National Historic Civil Engineering Landmark by the American Society of Civil Engineers in 2018.

Today
The Augusta Canal is a principal source of drinking water in Augusta and is a centerpiece of the city. It also has been a focus of redevelopment. Textile mills such as the Enterprise and Sutherland mills have been converted to upscale offices and loft apartments. New projects, such as the Kroc Center and Canalside Apartments have been constructed. Other developments such as Harrisburg Canal Village, and Augusta Canal Mill Village trailhead are proposed or under construction.

The canal is best known today for its recreational facilities, including daily guided tours on electric tour boats, paddling and kayaking, and for its multi-use trail. The 7 mi towpath on the canal's first level forms a backbone for the recreational trail system, complemented by newer trails including the River Levee Trail, Third Level Trail, and the Southern Off-Road Bicycle Association (SORBA) single-track mountain bike trail.

Augusta Canal Discovery Center at Enterprise Mill
Enterprise Mill in Augusta is also the site of the Augusta Canal Discovery Center at Enterprise Mill, (known as the Interpretive Center from 2003-2013.) The interactive museum details how the canal was built and how it works, hydroelectricity, the history of the mills along the canal and the life of mill workers, and the 20th century decline of the mills and the effects on the canal. Boat tours of the Canal start from the Discovery Center.

title: Augusta Canal


text: Category:Towers in South Africa

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

title: Category:Towers in South Africa


text:
Dimensions (Octurn album)

Dimensions is a 2002 album by jazz band Octurn. It was recorded at Studio Jet, Brussels from February 12 until February 15, 2002. It is the fifth release compiled in the 11-CD box edited by De Werf the same year.

Track listing
Part 1 : "Dimensions" (Geoffroy De Masure) – 40:35 Part 2 : "Haikus" (Bo Van der Werf) – 18:57 Part 3 : "Les Premiers Des 42 Jours" (Antoine Prawerman) – 14:53
 * 1) "Khora" – 1:27
 * 2) "Quadrature" – 5:29
 * 3) "Continuum" – 4:52
 * 4) "Alter Native" – 5:05
 * 5) "Perpetuum" – 1:09
 * 6) "Loga Rhythm" – 7:25
 * 7) "Chaos" – 7:25
 * 8) "Griot" – 3:55
 * 9) "Homo Sentimentalis" – 4:22
 * 10) "Griot (bis)" – 1:33
 * 1) "Aware" – 5:20
 * 2) "Sabi" – 6:41
 * 3) "Yugen" – 6:56
 * 1) "Les Premiers Des 42 Jours" – 3:30
 * 2) "Octurn Sans Haine Ne Nuit Point" – 4:27
 * 3) "Le Très Grand Frère d'Awa Toé" – 6:56

Personnel

 * Bo Van der Werf - baritone saxophone, leader
 * Laurent Blondiau - trumpet, flugelhorn
 * Geoffroy De Masure - trombone
 * Guillaume Orti - alto saxophone
 * Fabian Fiorini - piano, keyboards
 * Pierre Van Dormael - electric guitar
 * Otti Van Der Werf - electric bass
 * Jean-Luc Lehr - electric bass
 * Chander Sardjoe - drums
 * Norbert Lucarain - drums
 * Stéphane Galland - drums
 * Michel Seba - percussions

title: Dimensions (Octurn album)


text: Category:Buildings and structures in South Africa


text: Category:Midland Railway locomotives

title: Category:Midland Railway locomotives


text: User talk:82.40.72.138

title: User talk:82.40.72.138


text:
SaskTel

Saskatchewan Telecommunications Holding Corporation, operating as SaskTel, is a Canadian crown-owned telecommunications firm based in the province of Saskatchewan. Owned by the provincial government, it provides wireline and wireless communications services, including landline telephone, mobile networks, broadband internet (including copper DSL, fibre to the home, and wireless broadband), IPTV, and security services. Through a subsidiary, SaskTel International, the company has also worked on telecom infrastructure projects in countries such as Argentina and the Bahamas, as well as being the lead implementation company for the communication and control systems of the Channel Tunnel between England and France.

As of 2022, SaskTel serves around 1.4 million customers, and has an annual revenue of around CA$1.3 billion.

History
SaskTel was established pursuant to the Telephone Acts as the Department of Railways, Telegraphs and Telephones on June 12, 1908, and through acquisitions of other independent telephone companies (including the Bell Telephone Company of Canada's Saskatchewan operations in 1909) quickly became the dominant government-run telephone operator in Saskatchewan.

On May 9, 1947, premier Tommy Douglas announced that ownership and operational duties for the province's telephone system would be taken over by the newly-established crown corporation Saskatchewan Government Telephones, effective June 1. The change was intended to separate the administrative duties for the telephone system from the government's regulatory duties.

In 1999, SaskTel launched a new Yorkton-based subsidiary known as SecurTek, which deals in security and monitoring services.

In 2002, the company introduced a digital, IPTV-based television service known as Max Entertainment Services, as one of the first such offerings in Canada.

In 2009, SaskTel entered into network sharing agreements with Bell Canada and Telus, while SaskTel has a separate agreement with Rogers to contribute to a national UMTS/HSPA+ cellular network. In July 2010, SaskTel announced an employee trial launch of its CA$170 million HSPA+ network. The services became publicly available August 16 in metropolitan areas such as North Battleford, Moose Jaw, Prince Albert, Regina, Saskatoon, Swift Current, Yorkton, and Weyburn. It launched with a range of BlackBerry and Nokia handsets, and the promise of iPhone carriage in the future.

In August 2012, SaskTel announced that it would construct a fibre to the home (FTTH) network branded as Infinet (stylized infiNET), beginning in portions of Regina and Saskatoon, and other cities over the next seven years. In January 2013, SaskTel announced the launch of an LTE network in the Regina and Saskatoon areas, with plans to extend coverage into other major areas of the province by 2014. As of 2013, the company had recorded nearly 616,000 wireless subscribers and over 100,000 Max TV subscribers.

In July 2015, SaskTel acquired six AWS-1 wireless spectrum licenses from Freedom Mobile.

Bill 40
In 2016, Brad Wall's Saskatchewan Party government proposed Bill 40, which allowed for the partial privatization of up to 50% of a provincial crown corporation without seeking public approval. The bill prompted concerns that stakes in SaskTel could be sold to third-parties; the company conducted an independent assessment, factoring in the then-proposed acquisition of former crown telco MTS in Manitoba to Bell Canada. The review found that SaskTel's net income risked "[being] unable to support the level of dividends that have been returned to the province in recent years", citing the possibility of new or enhanced competition among other companies.

Wall promised that any sale of SaskTel shares would be subject to a public referendum; in August 2016, he stated that "if we get an offer and we think it generates a significant amount of money for the province, maybe enough to eliminate our [$4.1 billion] operating debt, if it takes care of the jobs question in Regina, if it provides better coverage, we are at least going to take it to the people and we'll need someone to lead that process."

In May 2017, following the passing of Bill 40, it was reported that representatives of BCE Inc., Rogers Communications, and Telus had been lobbying and in discussions with Dustin Duncan, minister responsible for SaskTel. The company stated that the meetings were regarding ongoing wholesale agreements between the companies, and were unrelated to privatization.

In August 2017, Wall announced that he would repeal Bill 40.

2017-2020
SaskTel shut down its CDMA network in July 2017. In August 2017, SaskTel announced that it would build FTTH in Rosthern, Saskatchewan (which lies between Saskatoon and Prince Albert). The deployment was part of a pilot program for deploying the service in portions of Saskatchewan's rural regions. It also launched a new suite of smart home and home security products in conjunction with SecurTek and Alarm.com.

In April 2018, SaskTel's directory division DirectWest expanded into out-of-home advertising through the purchase of digital billboards.

In May 2018, SaskTel announced a capital investment of $301 million into improvements to its services over the next year, with $61.2 million going towards FTTH deployment for 22,000 additional customers, $26.5 million on improvements to its wireless network, and $109.1 million into customer service.

In August 2018, SaskTel launched MaxTV Stream, a new skinny-bundle IPTV service, utilizing the Ericsson MediaFirst platform running as an app on Android TV boxes. On launch the service was available in all SaskTel FTTH markets, as well as 11 rural communities.

On February 21, 2019, SaskTel announced that all customers who have internet access will be migrated to electronic billing, in a process that began March 27.

Unifor strike
On October 4, 2019, 5,000 Unifor workers representing seven Saskatchewan crown corporations, including SaskTel and two subsidiaries, went on strike. SaskTel stated that this strike would not affect service for its customers (including online billing and account management via the mySaskTel website), but that first-party SaskTel retail stores will be closed for the duration, and that customers would be unable to activate new home services or transfer them to new residences. After initially picketing outside of the Saskatchewan Party's convention, workers picketed outside of SaskTel's call centre in Regina on October 8—preventing managers from entering.

The same day, Unifor stated its intent to return to a work-to-rule action on October 8 without a new deal. However, SaskTel announced that it would not allow the unionized workers to return, as "unknown and intermittent walkouts" could compromise the quality of service (Unifor stated that it would only provide 24 hours' notice of any future walkout). In solidarity, the remaining employees in the strike (representing crown corporations such as SaskPower) chose to not return to work either.

In October 2019, SaskTel and Unifor reached a tentative agreement, pending ratification, and work by employees resumed on October 22, 2019. On November 15, 2019, Unifor announced that the agreement was ratified by SaskTel employees.

2020s
On June 24, 2020, SaskTel announced that it will not use Huawei equipment for its 5G services, citing a desire to remain uniform with its roaming partners of Bell and Telus (which both chose Ericsson as supplier). On March 15, 2021, SaskTel announced that it would begin a preliminary deployment of 5G service in Regina and Saskatoon by the end of 2021, with Samsung Electronics serving as the sole supplier of equipment for the network. To support the deployment, Samsung Electronics later announced that it will open a regional office in Regina.

In December 2021, SaskTel announced a new mobile brand known as Lüm Mobile, a self-service prepaid MVNO.

On January 17, 2023, SaskTel announced that it will begin charging an additional fee of $1.95 per-month for its sasktel.net email services effective April 2023. However, following criticism of the decision by customers and government officials, Minister Responsible for SaskTel Don Morgan "instructed" the company to backpedal on the plans.

Marketing
SaskTel is a sponsorship partner for the Canadian Football League's Saskatchewan Roughriders, and was named as a "founding partner" of the new Mosaic Stadium in Regina upon its opening in 2016. In August 2014, SaskTel acquired the naming rights to Saskatoon's Credit Union Centre, and renamed it SaskTel Centre. It is also title sponsor of the Saskatchewan Jazz Festival in Saskatoon.

From 2007 until 2016, SaskTel's marketing prominently featured 3D-animated characters such as Little Red, the Wolf, and Gainer the goldfish (named after the Saskatchewan Roughriders' mascot). In December 2016, the company introduced a new branding campaign, "Today is The Day".

The company re-launched its anti-cyberbullying awareness campaign, I Am Stronger, as Be Kind Online in February 2019.

title: SaskTel


text:
Simon King

Simon King may refer to:

 * Simon King (musician) (born 1950), English drummer, former member of Hawkwind
 * Simon King (broadcaster) (born 1962), British television presenter, known for wildlife work
 * Simon King (footballer) (born 1983), English footballer
 * Si King (born 1966), British television presenter, known from the show The Hairy Bikers' Cookbook
 * Simon King (cricketer) (born 1987), English cricketer
 * Simon King (comedian), North American stand up comic
 * Simon King (meteorologist), English meteorologist and Royal Air Force officer
 * Simon K. King (born 1986), Indian film composer

title: Simon King


text: Template:Patoka class fleet replenishment oiler


text: Category:Towers in Armenia

title: Category:Towers in Armenia


text:
User talk:Mark O'Sullivan

Welcome
Hello , and welcome to Wikipedia. Thank you for your contributions. I hope you like the place and decide to stay. Here are a few good links for newcomers: I hope you enjoy editing here and being a Wikipedian! By the way, you can sign your name on Talk and vote pages using three tildes, like this: ~~~. Four tildes (~~~~) produces your name and the current date. If you have any questions, see the help pages, add a question to the village pump or ask me on my talk page. Again, welcome! You (Talk) 21:11, Jun 15, 2005 (UTC)
 * The Five Pillars of Wikipedia
 * How to edit a page
 * Editing tutorial
 * Picture tutorial
 * How to write a great article
 * Naming conventions
 * Manual of Style

Provinces of Poland
Hey Mark, thanks for support in the discussion! Your comment gets exactly to the point. It was a big relief for me, I felt so lonely in this discussion. --Wahwah 16:56, 22 July 2005 (UTC)

Copyright
Hello Mark, welcome to Wikipedia. The article you added to Thins, which has since been moved to James Thin appears to be copied from the University of Edinburgh website. If you are the author of the original information and you are able to release it under the GFDL, please let me know. If the information has been copied from another website, it may be a copyright infringement. Wikipedia needs to be careful to avoid this, so the information will be removed if it is not compatible with the GFDL. Please see Copyrights for further information. Even if this is a copyright infringement, we would still welcome any original contributions from you. Angela. 09:44, July 24, 2005 (UTC)

Constantinople
I wanted to thank you for your improvement of the Constantinople article. I had not looked at the article for a couple weeks so thats why I'm just now telling you. Great Job. It has been greatly improved(mostly by you) since I nominated it for the improvement drive. Hopefully it wins eventually too... Thanks for the improvement. Osu8907 01:36, 27 August 2005 (UTC)

Early Britain
Hello Mark, your point about not trusting Gildas falls nicely within the bounds of historiographical criticism and for good reason. Every writer of history taints their version of the re-telling by ‘their understanding’.

Secondary sources, like primary sources, are no different and therefore no better (or worse) in this regard. As a general principle of history however, the closer you are to an event in terms of degrees of separation, the stronger the weight of the evidence. This is why archaeology is often so compelling despite the gaps in the interpretation it provides. Therefore, whether we like or not, we must always go back to primary sources as often as possible and re-assess the arguments that have been made about them as new evidence comes available.

Many modern secondary sources looking Christianity’s ingress into the British Isles seem to adopt the rather boring and somewhat plebian ‘party line’ that blames the Romans for Christianity being in Britain in the first place. This may or may not be true, but certainly looking at primary sources, one can see why many have made this argument (Christianity was certainly making ingress into the Roman Empire at the same time – why not?)

But the ‘party-line’ doesn’t fit nicely with ancient sources.

I know that the evidence doesn’t add up to the main stream orthodoxy (or at least 20th century orthodoxy), but perhaps its time that we have our academic arrogance knocked back a notch and we formulate our theories to fit the evidence rather than the other way around. Thanks for asking for clarification. -- WikiRat 22:35, 26 September 2005 (UTC)
 * 1) Early Latin references (Dio Cassius, Martial, early Roman Saints etc) to Christian Britain suggest that Britain was exposed to Christianity at least as early as Rome, and the same references compliment what ever sources were used to compile the Mabinogion which clearly draws a like between some early Celtic kings and Christianity.
 * 2) Familiarity with these ancient references seem to help explain why many 19th Century scholars (Williams, J., Conybeare, W.) or earlier (James Ussher) believed this to be true un-reservedly. It also helps explains the existence of a “Celtic Catholic Church” until it was outlawed in the Synod of Whitby in 664 A.D.
 * 3) Recently literary sources have been uncovered between individuals indicating an established Christian community dating before 336 C.E. from a Christian man named Vinisius to a Christian woman named Nigra living in Bath.
 * 4) And we know that the early Christian Church in Britain used the customary diocesan system as evidenced from the records of the Council of Arles in Gaul, 314.6 C.E. Signatories include three bishops from Britain. These were Eborius of York, Restitutus of London, and Adelphius, so the early Church did exist – there is no doubt.
 * 5) 20th Century scholars have been the ones to formulate the counter argument that Rome brought with it Christianity, however 20th Century scholars also show a shocking lack of familiarity with ancient texts, and almost a complete reliance on secondary or tertiary sources. (How can you write about history, when you restrict your research almost completely, to the views of others who themselves are writing about history?  Someone at sometime has to be looking at the evidence first hand.)
 * 6) For non-literary sources there is evidence such as the existence of Cornish, Welsh, and Kentish churches that were hundreds of years old in the 500 – 600 C.E. Few of which now stand, but whose existence is documented.  At least one pre-Augustine church still stands, “Saint Martins”
 * 7) There is other less weighty but equally suggestive evidence that supports this view. The Roman Catholic Churches has been challenged three time in history as to the seniority of Catholic churches (by France, Italy, and Spain) and claimed all three times  that the senior Roman Catholic Church is not the Church of France, Spain or Italy, but the Ecclesia Anglicana or English Church.  This was last challenged (by Spain I believe) in 1927, and upheld by Pope Pius XI. Unfortunately, no Pope has explained why they uphold this ordering but they do.  I would personally love to know what is in the Vatican library that supports this claim by the Popes.

Copyvio articles
Hi Mark, I have flagged two articles you created as Copyright violations: Beaumont College and Bells of Ouseley, both of which are significantly derived from. There are several reasons why we cannot accept this material at wikipedia, I suggest examing the material at Five Pillars. Regards, Fawcett5 03:45, 27 September 2005 (UTC)

The person above arbitrarily destroyed two articles I had created containing a great deal of original work. Although they used sources, they were not copyright violations; and even if they had been, he would not have been justified in removing material which was patently entirely original. He has ignored my representations on the matter. I shall be making no further contributions to the Wiki project. Mark O'Sullivan

"Province" vs. "Voivodeship"
You have previously taken an interest in the question of using "province" on Wikipedia in lieu of "voivodeship." The matter is again under discussion at "Talk:Voivodeships of Poland," in case you would like to participate. Regards, Nihil novi (talk) 20:41, 30 July 2011 (UTC)

ArbCom elections are now open!
MediaWiki message delivery (talk) 13:05, 23 November 2015 (UTC)

title: User talk:Mark O'Sullivan


text:
Manganate

In inorganic nomenclature, a manganate is any negatively charged molecular entity with manganese as the central atom. However, the name is usually used to refer to the tetraoxidomanganate(2−) anion, MnO$2− 4$, also known as manganate(VI) because it contains manganese in the +6 oxidation state. Manganates are the only known manganese(VI) compounds.

Other manganates include hypomanganate or manganate(V),, permanganate or manganate(VII), , and the dimanganate or dimanganate(III).

A manganate(IV) anion has been prepared by radiolysis of dilute solutions of permanganate. It is mononuclear in dilute solution, and shows a strong absorption in the ultraviolet and a weaker absorption at 650 nm.

Structure
The manganate(VI) ion is tetrahedral, similar to sulfate or chromate: indeed, manganates are often isostructural with sulfates and chromates, a fact first noted by Eilhard Mitscherlich in 1831. The manganese–oxygen distance is 165.9 pm, about 3 pm longer than in permanganate. As a d1 ion, it is paramagnetic, but any Jahn–Teller distortion is too small to be detected by X-ray crystallography. Manganates are dark green in colour, with a visible absorption maximum of λmax = 606 nm (ε = 1710 dm3 mol−1 cm−1). The Raman spectrum has also been reported.

Preparation
Sodium and potassium manganates are usually prepared in the laboratory by stirring the equivalent permanganate in a concentrated solution (5–10 M) of the hydroxide for 24 hours or with heating.
 * 4 MnO$− 4$ + 4 OH− → 4 MnO$2− 4$ + 2 H2O + O2

Potassium manganate is prepared industrially, as an intermediate to potassium permanganate, by dissolving manganese dioxide in molten potassium hydroxide with potassium nitrate or air as the oxidizing agent.
 * 2 MnO2 + 4 OH− + O2 → 2 MnO$2− 4$ + 2 H2O

Disproportionation
Manganates are unstable towards disproportionation in all but the most alkaline of aqueous solutions. The ultimate products are permanganate and manganese dioxide, but the kinetics are complex and the mechanism may involve protonated and/or manganese(V) species.

Uses
Manganates, particularly the insoluble barium manganate, BaMnO4, have been used as oxidizing agents in organic synthesis: they will oxidize primary alcohols to aldehydes and then to carboxylic acids, and secondary alcohols to ketones. Barium manganate has also been used to oxidize hydrazones to diazo compounds.

Related compounds
Manganate is formally the conjugate base of hypothetical manganic acid, which cannot be formed because of its rapid disproportionation. However, its second acid dissociation constant has been estimated by pulse radiolysis techniques:
 * HMnO$− 4$ MnO$2− 4$ + H+   pKa = 7.4 ± 0.1

Manganites
The name "manganite" is used for compounds formerly believed to contain the anion, with manganese in the +3 oxidation state. However, most of these "manganites" do not contain discrete oxyanions, but are mixed oxides with perovskite (LaMnIIIO3, CaMnIVO3), spinel (LiMn$III,IV 2$O4) or sodium chloride (LiMnIIIO2, NaMnIIIO2) structures.

One exception is potassium dimanganate(III), K6Mn2O6, which contains discrete Mn2O$6− 6$ anions.

title: Manganate


text: User talk:70.115.51.225

title: User talk:70.115.51.225


text: Category:Buildings and structures in Armenia


text:
Kaplan–Yorke map

The Kaplan–Yorke map is a discrete-time dynamical system. It is an example of a dynamical system that exhibits chaotic behavior. The Kaplan–Yorke map takes a point (xn, yn ) in the plane and maps it to a new point given by

 * $$x_{n+1}=2x_n\ (\textrm{mod}~1)$$
 * $$y_{n+1}=\alpha y_n+\cos(4\pi x_n)$$

where mod is the modulo operator with real arguments. The map depends on only the one constant α.

Calculation method
Due to roundoff error, successive applications of the modulo operator will yield zero after some ten or twenty iterations when implemented as a floating point operation on a computer. It is better to implement the following equivalent algorithm:

 * $$a_{n+1}=2a_n\ (\textrm{mod}~b)$$
 * $$x_{n+1}=a_n/b$$
 * $$y_{n+1}=\alpha y_n+\cos(4\pi x_n)$$

where the $$a_n$$ and $$b$$ are computational integers. It is also best to choose $$b$$ to be a large prime number in order to get many different values of $$x_n$$.

Another way to avoid having the modulo operator yield zero after a short number of iterations is

 * $$x_{n+1}=2x_n\ (\textrm{mod}~0.99995)$$

 * $$y_{n+1}=\alpha y_n+\cos(4\pi x_n)$$

which will still eventually return zero, albeit after many more iterations.

title: Kaplan–Yorke map


text:
Antinovel

An antinovel is any experimental work of fiction that avoids the familiar conventions of the novel, and instead establishes its own conventions.

Origin of the term
The term ("anti-roman" in French) was brought into modern literary discourse by the French philosopher and critic Jean-Paul Sartre in his introduction to Nathalie Sarraute's 1948 work Portrait d’un inconnu (Portrait of a Man Unknown). However the term "anti-roman" (anti-novel) had been used by Charles Sorel in 1633 to describe the parodic nature of his prose fiction Le Berger extravagant.

Characteristics
The antinovel usually fragments and distorts the experience of its characters, presenting events outside of chronological order and attempting to disrupt the idea of characters with unified and stable personalities. Some principal features of antinovels include lack of obvious plot, minimal development of character, variations in time sequence, experiments with vocabulary and syntax, and alternative endings and beginnings. Extreme features may include detachable or blank pages, drawings, and hieroglyphs.

History
Although the term is most commonly applied to the French nouveau roman of the 1940s, 1950s and 1960s, similar traits can be found much further back in literary history. One example is Laurence Sterne's Tristram Shandy, a seemingly autobiographical novel that barely makes it as far as the title character's birth thanks to numerous digressions and a rejection of linear chronology. Aron Kibédi Varga has suggested that the novel in fact began as an antinovel, since the first novels such as Don Quixote subverted their form even as they were constructing the form of the novel.

It was however in the postwar decades that the term first came into critical and general prominence. To C. P. Snow, the antinovel appeared as "an expression of that nihilism that fills the vacuum created by the withdrawal of positive directives for living", and as an ignoble scene in which "the characters buzz about sluggishly like winter flies". More technically however, its distinctive feature was the anti-mimetic and self-reflective drawing of attention to its own fictionality, a parodic anti-realistic element. Paradoxically, such anti-conventionalism would eventually come to form a distinctive convention of its own.

title: Antinovel


text: User talk:65.162.145.222

title: User talk:65.162.145.222


text: Category:Towers in France

title: Category:Towers in France


text:
Talk:Harold Ramis

Canadian
How easy is it to mistake a person for a Canadian? — Preceding unsigned comment added by Adambisset (talk • contribs) 21:15, 15 June 2005 (UTC)

Good question. It's possible that he is mistaken for a Canadian because of his associations with a number of Canadian-born comic actors, through Second City. However, I can't say I've ever heard people say, "Oh, that Harold Ramis, such a Canadian!" Unless it keeps coming up in public discourse, I don't see why the article should mention this. --Dgilman 09:35, 9 January 2006 (UTC)

Free image
Is it possible who can upload a free image from Flickr? Egon Eagle (talk) 20:19, 17 January 2009 (UTC)

Ghostbusters III
Will Ramis be reprising his role in Ghostbusters for the third installment in 2012? does anybody know? Nojwerdna 13:44, 28 January 2010 (UTC)
 * It's pretty safe to say the answer to this is now 'no'. Robofish (talk) 22:58, 24 February 2014 (UTC)

His Last Name
His Last name is Ramis — Preceding unsigned comment added by 207.237.34.211 (talk) 00:46, 25 February 2014 (UTC)

Is Bill Murray a zombie?
I quote the article: "After passing away on February 24th his friend Bill Murray issued a statement that he will miss him very much." Larry Dunn (talk) 02:28, 25 February 2014 (UTC)
 * Thanks for noting the awkward wording. I've removed that entire sentence. The cited source actually didn't say anything about "missing" him, and a biography is not an obituary. Paul Erik  (talk) (contribs) 03:21, 25 February 2014 (UTC)

Collaborations Table
If we're going to have this table, we can't rightfully exclude Caddyshack II (despite how dreadful it was, and still is). Ramis co-wrote this sequel, and it would require "X"'s for Dan Aykroyd, Chevy Chase and Randy Quaid. Jus' sayin'. Doc  talk  04:45, 26 February 2014 (UTC)

 * Agree - this is missing and should be added. Ckruschke (talk) 18:58, 26 February 2014 (UTC)Ckruschke

I wonder if it is worthile including the actors in the two "Analyse" films. Obviously, he worked with them twice as there was a sequel but there is no crossover of these actors in any other Ramis film.Graemec2 (talk) 16:20, 26 February 2014 (UTC)

 * Agree. First time I saw this page, my thought when looking at the table was like yours "Which of these things is not like the other..." Ckruschke (talk) 18:58, 26 February 2014 (UTC)Ckruschke

 * An interesting aside note (though probably not for this table) is that the Reitman-produced Heavy Metal features Candy, Flaherty, Levy and Ramis. Doc   talk  02:43, 28 February 2014 (UTC)

 * And this is why creating these kinds of tables is a bad idea. Apart from being WP:SYNTH, they could go on forever in all directions because the nature of film and television is inherently collaborative. It's not notable that writers are also directors and actors and that they frequently collaborate, to the point where we keep track of it ourselves in a table.ZarhanFastfire (talk) 17:44, 21 May 2018 (UTC)

Place of death
Regarding the uncertainty about his place of death: At least one version of the AP obituary does say he died in Glencoe, Illinois. See (caption under photo #3 of 4);  (same caption, found on the left side of the page). Other versions of the same AP obit just say something like "Chicago area" or "suburban Chicago". There are some older reports (such as this one from 2009) that confirm that he had lived in Glencoe, and at any rate the private memorial service for him was held at North Shore Congregation Israel in Glencoe. --Arxiloxos (talk) 06:03, 28 February 2014 (UTC)

 * I grew up with his son, he lived in the same town as I did, Glencoe, and yes, his memorial service was in Glencoe. Lord David, Duke of Glencoe (talk) 19:57, 30 January 2018 (UTC)

Reaction to death
A editor has been removing mentions of memorials left to Ramis, saying wikipedia is WP:NOTMEMORIAL. But that policy applies to not creating articles to memorialize otherwise unnotable subjects. Not to remove mention of memorials as such, especially when noted in major reliable sources such as Huffington Post and the New York Daily News. Removing the material detracts from a comprehensive encyclopedia. μηδείς (talk) 21:02, 3 March 2014 (UTC)
 * I think that, with 3 good sources, it is reasonable to believe that this material is notable to the individual's death. It is not just any memorial; it is one made by a place significant to the individual's legacy. Just my two cents. Jeremy112233 (talk) 21:10, 3 March 2014 (UTC)

 * The guideline does not mean it's OK to have memorial sections, or to use an article to memorialize a celebrity. That paragraph is a memorial tribute, nothing more. How do we know? Because It's non-notable: Every celebrity who dies suddenly gets a fan memorial somewhere or other, and of course it's always at someplace significant to the individual's legacy — fans don't memorialize on their own doorsteps. It's indiscriminate trivia and it violates Wikipedia is not a fan page. As for "three good sources", I don't know where to begin. First, Wikipedia is not a newspaper, and second, see WP:INDISCRIMINATE. --Tenebrae (talk) 22:12, 3 March 2014 (UTC)

 * WP:NOTMEMORIAL says "Subjects of encyclopedia articles must satisfy Wikipedia's notability requirements. Wikipedia is not the place to memorialize deceased friends, relatives, acquaintances, or others who do not meet such requirements," and that is all on the subject. It simply states that we should not memorialize the non-notable on the site, not that a notable individual cannot have anything about them written after their death that reflects the reaction to their death. I would say that not everybody who dies, who is famous, has a major publisher write an article about the memorializing acts that follow said death. It does not eliminate the value of good sources. Trivia can be seen as items that don't get full features in reliable sources; this did. Jeremy112233 (talk) 20:01, 5 March 2014 (UTC)

 * Let me please repeat what I wrote earlier that seems to have been disregarded: The guideline does not mean it's OK to have memorial sections, or to use an article to memorialize a celebrity. And we run into this issue frequently, including at Philip Seymour Hoffman, to name a recent case off the top of my head.--Tenebrae (talk) 21:38, 5 March 2014 (UTC)
 * Also, WP:NOTNEWS merely states that Wikipedia should not be a source of primary information, not that items published by third-party news sources cannot be included. WP:NOTFANSITE mentions nothing about not including certain good sources, and WP:INDISCRIMINATE also says absolutely nothing of value about this situation. Jeremy112233 (talk) 20:06, 5 March 2014 (UTC)
 * Lastly, unless there are some opinions other than those of the single individual holding this information off the page that arise in the near future, or a good policy argument is put forth, I really don't see the harm in including the information. Jeremy112233 (talk) 20:09, 5 March 2014 (UTC)
 * With respect, you are misreading WP:NOTNEWS, which says clearly (boldface added): "Wikipedia considers the enduring notability of persons and event. While news coverage can be useful source material for encyclopedic topics, most newsworthy events do not qualify for inclusion. For example, routine news reporting on ... celebrities is not a sufficient basis for inclusion in the encyclopedia." It is absolutely routine and typical that fans create tributes when a celebrity dies, especially unexpectedly. And reporting on fan activity is a hallmark of WP:FANSITE.

 * And for goodness' sakes, the very first sentence of WP:INDISCRIMINATE says it's applicable: "[M]erely being true, or even verifiable, does not automatically make something suitable for inclusion in the encyclopedia." So whether "a major publisher" writes an article "about the memorializing acts" is irrelevant: Newspapers and magazines cast a wide net over what to report, including things that in terms of an encyclopedia are trivial.

 * At base, the tribute material is contentious in that it appears to violate several guidelines. When that happens, you seek consensus whether to add it or not. The way Wikipedia operates, the burden is on the person who wants to add something to show that it is notable, relevant, etc. The talk page is where to do it. --Tenebrae (talk) 21:38, 5 March 2014 (UTC)
 * Interesting debate. NotNews talks about the enduring notability of event or person for their inclusion period on Wikipedia, not every aspect of every notable page. I would also say that the death of someone is clearly not routine news reporting, nor is the singular act of a reaction to their death. You have not provided specific language from FANSITE that supports your view, though INDISCRIMINATE would provide argumentation worthy of calling the addition controversial/contensious. I don't think it is enough to remove material from the site if there was a wider discussion going on here, though I would also say that if only 3 of us are arguing for or against the material, then your argumentation for the fact's controversy would be enough to kill the addition-- 1 versus 2 is not enough for a consensus, and potential controversy is enough to keep something out in that situation. While I'm just not sure why you feel it is so controversial, I won't fight for the material in a draw of opinion if you have that strong an opinion. Short of additional comments, feel free to revert it out if it is replaced. Jeremy112233 (talk) 21:50, 5 March 2014 (UTC)

 * I follow many deceased actors/musicians/politicians/etc Wiki pages and I can think of none of them that have memorial sections. Why would we put something on a page only to remove it two or three years down the road when it was "officially" not-notable? Seems to be akin to WP:FANCRUFT to me... Ckruschke (talk) 19:57, 6 March 2014 (UTC)Ckruschke

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Co-writer of Groundhog Day
He is credited throughout the article as the 'writer' of Groundhog Day, indeed it is noted as his 'masterpiece'. Yet, he was only co-writer - the Groundhog Day musical that has opened in London recently credits Danny Rubin as 'co-writer' of Groundhog Day with Ramis (https://www.theguardian.com/stage/2016/aug/18/groundhog-day-tim-minchin-bill-murray). My memory from watching the DVD extras is that Rubin had a script worked out already and Ramis's main contribution was to turn it into a straightline narrative whereas Rubin's original had it starting in the middle (where Phil Connors is already trapped and reliving the days).

I'm not knocking Ramis here, but I think that it is a little unfair on Rubin to give the impression that Groundhog Day is all Ramis's work. GlenUsk2 (talk) 10:17, 18 August 2016 (UTC)

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Orphaned references in Harold Ramis
I check pages listed in Category:Pages with incorrect ref formatting to try to fix reference errors. One of the things I do is look for content for orphaned references in wikilinked articles. I have found content for some of Harold Ramis's orphans, the problem is that I found more than one version. I can't determine which (if any) is correct for this article, so I am asking for a sentient editor to look it over and copy the correct ref content into this article.

Reference named "New Yorker": From The New Yorker:  From Richard Pryor:

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Poorly written paragraph
Paragraph says

"Ramis said in 2009 that he planned to make a third Ghostbusters film for release either in mid-2011[23] or for Christmas 2012.[24] The film was eventually made and released in 2016, although directed and co-written by Paul Feig, not Ramis. "

Of course not Ramis, Ramis died in 2014, and he was sick since 2010, so second sentence doesn't make sense at all. Baloglu (talk) 23:19, 7 May 2021 (UTC)

Also, the phrasing 'The film' implies that the 2016 film had some involvement in the 2016 film. Was the 2016 film anything to do with the film he envisioned in 2009? 2A00:23C4:A182:4B00:AC1A:8100:E713:F97A (talk) 09:23, 26 November 2021 (UTC)

Harold Ramis - film critic
Harold Ramis filled in for Roger Ebert on the Ebert & Roeper show. Ramis reviewed A Good Year, Harsh Times, Copying Beethoven, For Your Consideration, and Fur. The only film Ramis gave a thumbs up to was For Your Consideration back in 2006. Roeper showed film clips of Harold Ramis' work in the film industry at the beginning of the show. Splurgealot (talk) 03:23, 3 January 2024 (UTC)

title: Talk:Harold Ramis


text:
Showbiz India

Showbiz India is a television program that focuses on entertainment from South Asia, specifically from the Indian subcontinent. The show has been on the air since 1998 and its hostess and producer is Reshma Dordi, who was crowned the first Miss L.A. India in 1988.

title: Showbiz India


text:
D. B. Wyndham Lewis

Dominic Bevan Wyndham Lewis FRSL (9 March 1891 – 21 November 1969) was a British journalist, author and biographer, known for his humorous newspaper articles.

Life and works
Born Llewellyn Bevan Wyndham Lewis to a family of Welsh origin then living in Seaforth, he dropped his first name and replaced it with "Dominic" following his conversion to Roman Catholicism in 1921. After schooling in Cardiff, he served in the Welch Regiment during World War I. He twice suffered from shell-shock while serving in France and contracted malaria on being assigned to Macedonia. On 29 October 1918, Lewis married Winifred Mary (Jane) Holland, with whom he had one daughter, the future actress Angela Wyndham Lewis. The couple divorced in 1926 and in July 1933 Lewis married Dorothy Anne Robertson, with whom he had two sons.

Lewis had originally intended to take up a legal career, but after the war he decided on journalism and joined the Daily Express, where he was briefly the newspaper's Literary Editor. In 1919 he was put in charge of the paper's humorous 'By the Way' column, using the pen name Beachcomber, originated by his predecessor. A selection of these was published as At the Green Goose in 1923. From there he moved on to the Daily Mail, where he contributed a column called 'At the Sign of the Blue Moon', selections from which were published in 1924 and 1925.

Lewis lived in Paris from the mid-1920s while doing historical research for his entertaining biography of François Villon. Later biographies of French subjects included Louis XI, the Emperor Charles V, Ronsard, Molière, Rabelais and Gilles de Rais. He also wrote works on Boswell, Goya and Cervantes.

After returning to Britain, Lewis published as 'Mustard and Cress' in the Sunday Referee until 1935 and then returned as a columnist to the Daily Mail, and later a decade-long column as Timothy Shy for the News Chronicle. In addition, he co-wrote, with Charles Bennett, the screenplay for the first version of Alfred Hitchcock's The Man Who Knew Too Much (1934). He also supplied the lyrics for the Storm Clouds Cantata, featured in the film's climatic Albert Hall scene. This was followed by various other British film scripts during the 1930s.

Lewis also made a name for himself as a compiler of the facetious anthology The Stuffed Owl, co-edited with Charles Lee in 1930. A collection of 'good Bad Verse', it featured excerpts from well-known authors at considerably less than their best as well as many others now forgotten. This was followed in 1936 by The Nonsensibus, "driven by D. B. Wyndham Lewis". In 1952 he collaborated with Ronald Searle on The Terror of St Trinian's (under the pen name 'Timothy Shy').

Though he was often confused with his contemporary, the painter and author Percy Wyndham Lewis, they were not related.

Books written or edited by D. B. Wyndham Lewis

 * A London Farrago (London, 1922)
 * At the Green Goose (Beachcomber columns, London, 1923)
 * At the Sign of the Blue Moon (Daily Mail columns, London 1924)
 * At the Blue Moon Again, (Daily Mail columns, New York 1924, London 1925)
 * On Straw, and Other Conceits (Daily Mail columns, London 1927, New York 1929)
 * François Villon: A Documented Survey (London and New York, 1928)
 * King Spider: Some Aspects of Louis XI of France and His Companions (New York 1929, London 1930)
 * The Stuffed Owl: An Anthology of Bad Verse, edited with Charles Lee (London 1930; enlarged 1948)
 * Welcome to All This (Daily Mail pieces and others, London 1931)
 * A Christmas Book: An Anthology for Moderns, edited with GC Heseltine (London 1931)
 * Emperor of the West: A Study of Charles the Fifth (London 1932; published in New York 1931 as Charles of Europe)
 * The Nonsensibus, an anthology 'driven by D.B. Wyndham Lewis' (London 1936)
 * Beyond the Headlines (as Timothy Shy, articles from the News Chronicle, London 1941)
 * I Couldn't Help Laughing!: An Anthology of War-time Humour (London 1941, second edition 1942, enlarged edition 1943)
 * Take It to Bed, (selections from the Tatler and the Bystander, London 1944)
 * Ronsard (London and New York, 1944)
 * The Hooded Hawk: or, The Case of Mr. Boswell (London 1946, New York 1947; reissued as James Boswell, A Short Life, London 1952)
 * Four Favourites (Mme de Pompadour, Melbourne, Godoy, Potemkin; London 1948, New York 1949)
 * The Soul of Marshal Gilles de Raiz (London 1952)
 * The Terror of St Trinians (as Timothy Shy, with Ronald Searle, London 1952)
 * Doctor Rabelais (London and New York, 1957)
 * A Florentine Portrait: St Philip Benizi 1233-85 (London and New York, 1959)
 * Molière: The Comic Mask (London and New York, 1959)
 * The Shadow of Cervantes (London and New York, 1962)
 * The World of Goya (London and New York, 1968)

title: D. B. Wyndham Lewis


text:
Arab cuisine

Arab cuisine is the cuisine of the Arab world, defined as the various regional cuisines of the Arab people, spanning from the Maghreb to the Mashriq. These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.

Breads
The white bread was made with high-quality wheat flour, similar to  bread but thicker, the fermented dough was leavened usually with yeast and "baker's borax"  and baked in a tandoor. One poetic verse describing this bread: "In the farthest end of Karkh of Baghdad, a baker I saw offering bread, wondrous fair. From purest essence of wheat contrived. Radiant and absolute, you may see your image reflected, crystal clear. rounds glowing with lovely whiteness, more playful than gorgeous singing girls, They look like crystal trays, and were they indeed so, they would have served us as plates.

bread was made in two varieties, (soft, thin flatbreads) and  (dry, thin bread flavored with tamarisk seeds).

Sauces
Numerous recipes for sauces have survived from historic Arabic cookbooks. The 10th-century written by Ibn Sayyar al-Warraq gives several recipes to be served with roasted fish, attributed to the various sources.

To Ibrahim ibn al-Mahdi are credited two recipes, one prepared by adding rue, caraway, thyme, asafetida and cassia to the mustard sauce, and another made by mashing vinegar-soaked raisins with garlic, walnut, mustard, vinegar, and seasonings like asafetida and anise.

From the seventh Abbasid caliph Al-Ma'mun's recipe collection comes a made with whey, walnut, garlic, olive oil and murri.

There are similar recipes meant for poultry dishes prepared with seasonings like ginger, pomegranate, spikenard, and cloves.

A surviving poem about is attributed to Caliph Al-Mu'tamid: The concept of is so subtle that none but the wise its depths may sound. Walnut and garlic with yogurt whey are the most you may need for it. Or make it with vinegar,, and coriander. But with it will be even better. If not, then mustard and garlic mixed with and onion, equal parts, will make your relish. Or with just vinegar and onion eat your fish and it will still be a tasty dish.

Sweets
Described as the "food of kings" and "supreme judge of all sweets", lauzinaj was an almond-based confection that had entered medieval European cuisine by the 13th-century from Andalusian influence, returning Crusaders and Latin translations of cookery books. There are two versions of the dish known from medieval texts:
 * 1) or "drenched " is believed to be an earlier version of the Ottoman dish baklava. It was made by filling thin pastry dough with a mixture of ground almond (and sometimes other nuts like pistachio or walnut), rose water, and sometimes luxury flavorings like mastic, ambergris, or musk.
 * 2) was made with ground almonds cooked in boiling honey or sugar until reaching a taffy-like consistency. The raw version, closer to marzipan in consistency, was made by blending the almonds with sugar and flavoring with camphor, musk, and rose water. The finished confection was molded into animal or other shapes, or cut into squares and triangles.

Vegetables
Vegetables include leeks, endive, melilot, fenugreek, okra, onions, purslane, Jew's mallow and radish. Boiled asparagus is served with olive oil and murri. The cooking water may be sweetened with honey and seasoned with cilantro, rue, anise and black pepper, and used as a beverage either by itself with honey, or added to wine.

Some vegetables are consumed raw, but the following are usually boiled: asparagus, cauliflower, white soy beans, leeks, orach, a variety of mushroom known as, chard, cabbage, carrot, turnip, fresh fennel and eggplant.

Some vegetable dishes are served cold. One example of such a dish is eggplant with fried onion, fresh herbs and olive oil dressed with fermented sauces, vinegar and caraway. There are several cold eggplant dishes that are similar, some made with smoked eggplant, adding nuts like ground walnuts or almonds, and sometimes different seasonings like saffron, cassia, and galangal.

A dish for fried carrots with fresh herbs, dressing and spices was described by the poet Kushajim:

Dinars of carnelian and gold in a vessel so delicate, it may almost melt and flow. All radiating with luster like carnelian shimmering on pearls. In the vessel harmoniously combined, here together and there disperse. The spices emitting fragrance like wine mingled with sweet breeze. On top are pearls and silver decked with gems, Which the cook delicately fashioned, a gorgeous dish with flavor and perfume. The scattered rue is flowers of turquoise gems, vibrantly green, Jiggling with murri and olive oil, ebbing and flowing with sheen.

Diet and foods
Arab cuisine uses specific and unique foods and spices. Some of those foods are:
 * Meat—lamb and chicken are the most used, followed by beef and goat. Other poultry is used in some regions, and fish is used in coastal areas including the Mediterranean Sea, Atlantic Ocean and the Red Sea. Some Christian Arabs eat pork.
 * Dairy products—widely used, especially yogurt, buttermilk and white cheese. Butter and cream are also used extensively.
 * Herbs and spices—amounts and types used generally varies from region to region.
 * Herbs and spices include sesame, saffron, black pepper, allspice, turmeric, garlic, cumin, cinnamon, parsley, coriander and sumac.

 * Spice mixtures include baharat, ras el hanout, za'atar, and harissa.

 * Beverages—hot beverages are served more often than cold, coffee being at the top of the list in Middle-Eastern countries and tea at top in Maghreb countries.
 * In Jordan, Palestinian culture, Egypt, some parts of Syria, Morocco, and Algeria, tea is much more prevalent as a beverage. Other Arabic drinks include Andalucian horchata and Maghrebi avocado smoothie.

 * Grains—rice is the staple and is used for most dishes; wheat is the main source for bread. Bulgur and semolina are also used extensively.
 * According to historic recipes known from Arabic cookbooks, grains were primarily used to make porridge and pasta type dishes in Arab cuisine until the 12th century. Two types of pasta were known: itriya, a short dry noodle of Greek origin similar to orzo, and, a hand-cut fresh noodle of Persian origin.

 * By the 13th century, the Turkic style and  noodles had entered the cuisine.

 * Legumes—lentils are widely used in all colours, as well as fava beans, peanuts, chickpeas (garbanzo beans), scarlet runner beans, green peas, lupini beans, white beans, and brown beans.
 * Vegetables—popular vegetables in Arab cuisine include carrots, eggplant (aubergine), zucchini (courgette), artichokes, okra, onions, and olives. Potatoes are also eaten as vegetables in Arab culture.
 * Fruits—pomegranate, dates, figs, oranges, citruses, watermelons, cantaloupe, honeydew melon, grapes, peaches, and nectarines are favored in Arab cuisine.
 * Nuts—almonds, pine nuts, pistachios, and walnuts are often included in dishes or eaten as snacks.
 * Greens—parsley, coriander and mint are popular as seasonings in many dishes, while spinach and mulukhiyah (leaves from the plant of the Corchorus genus) are used in cooked dishes.
 * Dressings and sauces—the most popular dressings include various combinations of olive oil, lemon juice, parsley, or garlic, as well as tahini (sesame paste). Labaneh (strained yogurt) is often seasoned with mint, onion, or garlic, and served as a sauce with various dishes.

Structure of meals
There are two basic structures for meals in the Arab World, one regular schedule during most of the year and a second one that is unique to the month of Ramadan in which observant Muslims fast during the day.

Breakfast
Cafés often serve croissants for breakfast. Breakfast is often a quick meal, consisting of bread and dairy products, with tea and sometimes jam. The most common breakfast items are labneh and cream (, made of cow's milk).

Lunch
Lunch is considered the main meal of the day, and is traditionally eaten between 1:30 pm and 2:30 pm. It is the meal for which the family comes together. Rarely do meals have different courses; however, salads and mezze are served as side dishes to the main meal.

The platter usually consists of a portion of meat, poultry or fish, a portion of rice, lentils, bread and a portion of cooked vegetables, in addition to the fresh ones with the and salad.

The vegetables and meat are usually cooked together in a sauce (often tomato, although others are also popular) to make, which is served with rice. Most households add bread. Drinks are not necessarily served with the food; however, there is a very wide variety of drinks such as shineena (or ),, Naqe'e Al Zabib, , , and fruit juice, as well as other traditional Arabic drinks.

During the 20th century, carbonated soda and fruit-based drinks have also become very popular.

Dinner
Dinner is traditionally the lightest meal, although in modern times, dinner has become more important with regards to entertaining guests due to the hours of the workday.

Iftar
Iftar (also called ), or fast-breaking, is the meal taken at dusk when the fast is over. The meal consists of three courses: first, diners eat a date due to Islamic tradition.

This is followed by a soup or anything they would like, the most popular being lentil soup, but a wide variety of soups such as chicken, oats, freeka (a soup made from whole wheat and chicken broth), potato,, and others are also offered. The third course is the main dish, usually eaten after an interval, when Maghreb prayer is conducted. The main dish is mostly similar to what is served in lunch year-round, except that cold drinks are served.

Suhur
Suhur is the meal eaten just before dawn, when fasting must begin. It is eaten to help the person make it through the day with enough energy until dusk.

Sweets
In addition to the two meals eaten during Ramadan (one for dinner and one for Suhur before dawn), sweets are consumed much more than usual during the month of Ramadan; sweets and fresh fruits are served between these two meals. Although most sweets are made all year-round such as kanafeh, baklava, and basbousa, some are made especially for Ramadan, such as qatayef.

Arab hospitality
Essential to any cooking in the Arab world is the concept of hospitality and generosity. Meals are generally large family affairs, with much sharing and a great deal of warmth over the dinner table. Formal dinners and celebrations generally involve large quantities of lamb, and every occasion entails large quantities of Arabic coffee or Arabic tea.

Coffee ceremony
In the Khaleej al-Arab region, a visitor is greeted by a great table of dried fruits, fresh fruits, nuts and cakes with syrup. Dried fruits include figs, dates, apricots and plums. Fresh fruits include citruses, melons and pomegranate. Arabic coffee is most favored, but Arabic tea is also a great refresher. Spices are often added to the coffee and other drinks.

Guests dinner
In the Khaleej al-Arab region, a guest should expect a dinner consisting of a very large platter called Kabsa, shared commonly, with a large amount of spiced rice, with spicy lamb, chicken, or both, as separate dishes, with various stewed vegetables, heavily spiced, sometimes with a tomato-based sauce.

Different types of bread are served with toppings specific to the region. Tea would certainly accompany the meal, as it is almost constantly consumed. Coffee would also be served.

Tea/coffee ceremony
In the Maghreb region, a visitor will find a table full of bread-like snacks, including m’semen, baghrir, and other stuffed breads. These are served with honey, rosewater or olive oil. There are also many different cookies and cakes included accompanied by plates with different kinds of nuts. Mint tea is often served with it in a traditional Maghrebian teapot.

Dinner guests
In the Maghreb region, a guest may find a table with different kinds of stews, called or tajines. Dishes such as couscous and other semolina-based foods are also to be found.

These main dishes are accompanied by smaller mezze-like plates with salads, sauces and dips. Breads such as, khobz and baguette are used to eat the stews.

Coffee/tea ceremony
In an average Arab Levantine household, a visitor might expect a table full of mezzes, breads topped with spices including za'atar and nuts. In the Levant, Arabic coffee is a much-loved beverage, but Arabic tea is also much enjoyed in Jordan and Palestinian culture.

Dinner guests
In the Levant, a guest will find a table with different kinds of mezzes, nuts, dips and oils. include hummus, baba ghanoush, falafel, kibbeh, kafta, smoked vegetables and tabouli salads. The nuts can differ from almonds to walnuts, with different spice coatings. The dips and oils include hummus and olive oil.

Regional differences
There are many regional differences in the Arab cuisine. For instance, mujadara in Syria and Lebanon is different from in Jordan and Palestinian culture. Some dishes, such as mansaf (the national dish of Jordan), are native to certain countries and rarely, if ever, make an appearance in other countries. Unlike most Western recipes, cinnamon is used in meat dishes, as well as in sweets such as baklava. Dishes such as tajine and couscous can differ from Morocco to Libya, each having their own unique preparation. Other dishes, such as the Andalucian-Moorish bastilla and albondigas have different traditional spice mixes and fillings. Many Arabic food words are borrowed from Aramaic, the language originally spoken by the indigenous Christian inhabitants of Iraq and Syria.

Arabian Peninsula
South Arabian and Eastern Arabian cuisine today is the result of a combination of diverse influences, incorporating Levantine and Yemeni cuisines.

Bukhari rice (رز بخاري) is a very popular dish eaten in the Hejaz region of Saudi Arabia. It is made with spicy tomato sauce, flavoured chicken and a fresh salad. Kabsa (Arabic: كبسة kabsah) or makbūs/machbūs (مكبوس Gulf pron.: [mɑtʃˈbuːs]) is an Arab mixed rice dish that originates from Yemen. It is commonly regarded as a national dish in all the countries of the Arabian Peninsula. It can also be found in regions such as southern Iran, Gaza in Palestine, and the Malabar Coast of India.

The cuisine of Yemen is in some ways distinct from other Arab cuisines. As in most Arab countries, chicken, goat, and lamb are eaten more often than beef, and fish is eaten mostly in coastal areas.

However, cheese, butter, and other dairy products are less common, especially in the cities and other urban areas. As with other Arab cuisines, the most widespread beverages are tea and coffee; tea is usually flavored with cardamom, clove, or mint, and coffee with cardamom. , Naqe'e Al Zabib, and are the most widespread cold beverages.

Although each region has their own variation, saltah (سلتة) is considered the national dish of Yemen. The base is a brown meat is called (مرق), a dollop of fenugreek froth, and sahawiq (سحاوق) or  (a mixture of chili peppers, tomatoes, garlic, and herbs ground into a salsa.) Rice, potatoes, scrambled eggs, and vegetables are common additions to. It is eaten with flat bread known as mulawah, which serves as a utensil to scoop up the food.

Other dishes widely known in Yemen include aseed, fahsa, thareed,, mandi, fattah, shakshouka, shafut, bint al-sahn, kabsa, jachnun, harees and Hyderabadi haleem.

Bedouin cuisine
The Bedouins of the Arabian Peninsula, Middle East and North Africa rely on a diet of dates, dried fruit, nuts, wheat, barley, rice, and meat. The meat comes from large animals such as cows, sheep, and lambs. They also eat dairy products: milk, cheese, yoghurt, and buttermilk (labneh).

Bedouins also use many different dried beans including white beans, lentils, and chickpeas. Vegetables that are commonly used are those that could be dried, such as pumpkins, but also vegetables that are more heat-resistant, such as aubergines.

They drink a lot of fresh verbena tea, Arabic tea, Maghrebi mint tea, or Arabic coffee. A daily break to freshen up with drinks is a much-loved tradition.

Common breads in the Maghreb are khobz and. Traditional dishes such as and tajines (stews) are also regularly prepared.

Breakfast consists of baked beans, bread, nuts, dried fruits, milk, yoghurt, and cheese with tea or coffee. Snacks also include nuts and dried fruits.

Levant

Levantine cuisine is the traditional cuisine of the Fertile Crescent. Although now divided into Syria, Lebanon, Jordan, and Palestine, the region has historically been more united, and shares many culinary traditions. Although very similar, there is some variation within the Levantine area.

The main ingredients used include olive oil, za'atar, garlic, olives, and rice, and common dishes include a wide array of mezze or bread dips, stuffings, and side dishes such as hummus, falafel, ful, tabouleh, labaneh, and baba ghanoush. Salads are also often seasoned with lemon juice or pomegranate molasses. Most often, foods are either grilled, baked, fried, or sautéed in olive oil; butter and cream are usually reserved for desserts. Vegetables are often eaten raw or pickled, as well as cooked.

Levantine cuisine is also famous for its wide range of cheeses, including shanklish, halloumi, and.

The main alcoholic drink in the Levant is arak, a distilled spirit of the anise drinks family (like the Greek ouzo and the French pastis). Levantine cuisine also incorporates wines made in Syria and Lebanon, such as the renowned Domaine de Bargylus.

North Levant
Some ingredients are viewed as unique to Syrian and Lebanese cuisine, including zucchini, vine leaves, and pistachios, among others. Eggplant, in particular, is considered particularly emblematic of Syrian cuisine.

Kibbeh, a dish based on spiced ground meat and bulgur wheat, is famous in Syria and Lebanon. It is considered the national dish of both countries. The city of Aleppo, in Syria, is particularly notable for supposedly having 17 different types of kibbeh, which includes kibbeh with sumac (kibbeh sumaqiyye), kibbeh with quince (kibbeh safarjaliyeh), kibbeh with yogurt (kibbeh labaniye), and raw kibbeh (kibbeh nayyeh). The latter dish is quite popular among Christians and is frequently consumed on Christmas or Easter. It is also very popular in Lebanon.

Another famous dish is shawarma, which consists of meat cut into thin slices which are placed in an inverted cone and cooked using a spit or a grill. Shawarma sandwiches are arguably the most famous example of street food in the Middle East. The traditional shawarma sandwich contains pickles and a garlic sauce, which can either be toum (when the meat used is chicken) or tarator (when beef is used). In Lebanon, French fries are often added.

A quintessential breakfast dish is manakish,  consisting of bread (pita or saj) topped with za'atar. It can also be topped with cheese—often akkawi or kashkawan. When topped with ground beef it is called sfiha.

is a famous Syrian soup, alongside many soups made of lentils.

South Levant
In Jordan and Palestine (and to a lesser extent in southern Syria), there is a much stronger emphasis on roasting various meats, and cooking thick yogurt-like pastes from goat's milk.

Mansaf is a traditional meal, and the national dish of Jordan, having roots in the Bedouin population of the country. It consists of a leg of lamb or large pieces of mutton, on top of a markook bread that has been topped with yellow rice. A type of thick dried yogurt made from goat's milk, called jameed, is poured on top of the lamb and rice to give it its distinct flavor and taste. The dish is garnished with cooked pine nuts and almonds. is mostly eaten during large dinner gatherings, and on special occasions such as Ramadan or Eid ul-Fitr.

Another common main dish is Musakhan, famous in northern Jordan, the northern West Bank, and Jerusalem. It consists of taboon bread, topped with pieces of cooked sweet onions, sumac, saffron, and allspice. For large dinners, it can be topped by one or two roasted chickens on a single large bread.

Maqluba (lit. 'upside-down') is another popular meal in Jordan and central Palestine. It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name.

Mujaddara, another food of the West Bank, as well as in the Levant in general, consists of cooked green lentils, with bulghur sauteed in olive oil.

The primary cheese of the Palestinian is akkawi cheese, which is a semi-hard cheese with a mild, salty taste and sparsely filled with roasted sesame seeds. It is primarily used in knafeh.

The Palestinian city of Nablus is particularly renowned for its knafeh, which consists of mild white cheese (usually akkawi cheese or nabulsi cheese) and a shredded wheat surface, which is covered by sugar syrup. In the Middle East, this variant of knafeh is the most common.

Iraq
Iraq is home to the first cookbook ever recorded in history, historically in Baghdad and Mesopotamia. The Kitab al-tabikh is the oldest surviving Arabic cookbook, written by al-Warraq in the 10th century. It is compiled from the recipes of the 8th and 9th century courts of the Abbasid Caliphate in Baghdad. Due to its location, Iraq shares similarities in cooking and cuisines between both the surrounding regions of the Arab world as well as Turkish and Persian cuisine. Iraqi cuisine mainly consists of meat, rather than appetizers. In Iraqi cuisine, the most common meats are chicken and lamb. The national dish of Iraq is the Masgouf fish, usually enjoyed with grilled tomatoes and onions. Iraqi cuisine uses more spices than most Arab cuisines. Iraq's main food crops include wheat, barley, rice, vegetables, and dates. Vegetables include eggplant, okra, potatoes, and tomatoes. Pulses such as chickpeas and lentils are also quite common. Common meats in Iraqi cuisine are lamb and beef; fish and poultry are also used.

Soups and stews are often prepared and served with rice and vegetables. Biryani, although influenced by Indian cuisine, is milder with a different mixture of spices, and a wider variety of vegetables, including potatoes, peas, carrots, and onions. Dolma is also one of the most popular dishes.

The Iraqi cuisine is famous for its extremely tender kebab, as well as its tikka. A wide variety of spices, pickles, and amba are also extensively used.

Egypt
Egypt has a very rich cuisine with many unique customs. These customs also vary within Egypt itself, for example, in the coastal areas, like the coast of the Mediterranean Sea and Canal, the diet relies heavily on fish. In the more rural areas, reliance on farm products is much heavier. Duck, geese, chicken, and river fish are the main animal protein sources. While Egyptians eat a lot of meat, Egyptian cuisine is rich in vegetarian dishes; three national dishes of Egypt; ful medames, (also known in other countries as falafel), and kushari, are generally vegetarian. Fruits are also greatly appreciated in Egypt: mangos, grapes, bananas, apples, sycamore, guavas, and peaches are very popular, especially because they are all domestically produced and are available at relatively low prices. A famous dessert from Egypt is called, which is similar to a bread and butter pudding made traditionally with puff pastry, milk and nuts. It is served all across the Middle East and is also made on special occasions such as Eid. Bread is a staple in Egypt; the most common breads are.

Sudan
In comparison to its Maghreb and Levantine neighbors, the cuisine of Sudan tends to be generous with spices. Sudanese cuisine has a rich variety in ingredients and creativity. Simple everyday vegetables are used to create stews and omelettes that are healthy yet nutritious, and full of energy and flair. These stews are called. One could have a zucchini, spinach , etc. Popular dishes include ful medames, shahan ful, hummus, bamya (a stew made from ground, sun-dried okra), and gurasa (pancake), as well as different types of salads and sweets.

Maghreb
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of the Arab world along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Morocco, Tunisia, and Mauritania. In Maghrebi cuisine, the most common staple foods are wheat (for khobz bread and couscous ), fish, seafood, goat, lamb, beef, dates, almonds, olives and various vegetables and fruits. Moroccan cuisine has long been considered one of the most diverse in the world. This is because Morocco has interacted extensively with the outside world for centuries. Over the centuries, chefs in Moroccan cuisine in Fes, Meknes, Marrakech, Rabat and Tetouan have been the basis for what is known as Moroccan cuisine today. Moroccan cuisine also ranked first in the Arab world and Africa, and second in the world in 2012 after France. Tunisian cuisine is the style of cooking used by the Tunisian people and is part of the Maghreb and Mediterranean cuisine. on mush, spices, olive oil, chili red pepper,, wheat flour, lamb, garlic, fish and many other vegetables and spices are common. Tunisian cuisine offers what is known as a "solar kitchen" that relies heavily on olive oil, spices, tomatoes, fish species, and meat. Bread is an essential ingredient in Tunisian cuisine, as it accompanies almost all dishes and is usually used by dipping for broth.

Libyan cuisine derives much from the traditions of Maghreb and Mediterranean cuisines. One of the most popular Libyan dishes is bazin, an unleavened bread prepared with barley, water and salt. is prepared by boiling barley flour in water and then beating it to create a dough using a, which is a unique stick designed for this purpose. Pork consumption is forbidden, in accordance with Sharia, the religious laws of Islam. Tripoli is Libya's capital, and the cuisine is particularly influenced by Italian cuisine. Pasta is common, and many seafood dishes are available. Southern Libyan cuisine is more traditionally Arab and Berber. Common fruits and vegetables include figs, dates, oranges, apricots and olives. Libyan cooking, like Tunisian, includes hot spices. Typical foods are bazin (Libyan bread), bsisa, couscous, harissa, hassaa, lebrak (filled grape leaves with rice and minced meat), Libyan, Libyan summer salad, or tajine, , and. is a unique Libyan soup with pasta or spaghetti—rather than draining off the water, pasta is boiled together with the sauce. It can be made with any type of pasta, and the simplest dish involves frying onions in oil, throwing in the tomato puree, chili powder, turmeric, then adding water and salt and leaving to boil before adding the pasta. Another way involves adding lamb chops, chickpeas and garlic to the sauce before serving hot with a sprinkle of extra virgin olive oil, lemon, fresh chili and optional crusty bread. Other vegetables such as pumpkin, potato and green pepper can be added. Maglouba, shakshouka,, usban, and asida. Desserts and beverages include makroudh, Libyan tea, ghoriba,, and mhalbiya.

Algerian cuisine is characterized by a wealth derived from land and sea production, a Mediterranean-Maghreb cuisine. It offers a variety of dishes depending on the region and season, which gives a very varied plate. This cuisine is still based on vegetables and cereals that have always been produced in abundance in the country, which was formerly called Roma bakery and then Bakery Europe. In addition, Algeria's rich history has contributed to the abundance of food from different periods and regions of the world. Among all the culinary specialties available in Algeria, couscous remains the most famous, recognized as a national dish, as well as the traditional pastry called Oriental pastry in Western countries. Despite its historical transmission from generation to generation, there are many books devoted to Algerian cuisine. Algerian cuisine combines a variety of ingredients including vegetables, fruits, spices, meat, fish, seafood, vegetables and dried fruits. Vegetables are often used for salads, soups, casserole, couscous and sauces. Carrots, pumpkins, potatoes, green beans, beans, kale, eggplant, and truffles are widely used.

title: Arab cuisine


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title: Category:Towers in Canada


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Gertrude

Gertrude or Gertrud may refer to:

In space

 * Gertrude (crater), a crater on Uranus's moon Titania
 * 710 Gertrud, a minor planet

Terrestrial placenames

 * Gertrude, Arkansas
 * Gertrude, Washington
 * Gertrude, West Virginia

People
People with Gertrude as the full name:
 * Gertrude (given name), a given name (including a list of people with the name)
 * Blessed Gertrude of Aldenberg (1227–1297), daughter of Saint Elizabeth of Thuringia and abbess near Trier
 * Gertrude of Austria (1226–1288), Duchess of Austria and Styria
 * Gertrude of Babenberg (c. 1118–1150), Duchess of Bohemia
 * Gertrude of Baden (c. 1160–1225), Margravine of Baden
 * Gertrude of Bavaria (died 1197), daughter of Henry the Lion, Queen consort of Denmark
 * Gertrude of Brunswick (c. 1060–1117), Margravine of Frisia and Meissen
 * Gertrude of Comburg (died 1130), Queen consort of Germany
 * Gertrude of Dagsburg (died 1225), Duchess of Lorraine
 * Gertrude of Delft (died 1358), Dutch Beguine and mystic
 * Gertrude of Flanders, Countess of Savoy (1135–1186)
 * Gertrude of Flanders, Duchess of Lorraine (c. 1070–1117)
 * Gertrude of Hackeborn (1223–1292), Abbess of Helfta
 * Saint Gertrude of Hamage (died 649), 7th century saint, founder of the convent Hamage near Douai
 * Saint Gertrude of Helfta or Gertrude the Great (1256–c. 1302), German Benedictine, mystic, and theologian, Patroness of the West Indies
 * Gertrude of Hohenberg (c. 1225–1281), Queen consort of Germany
 * Gertrude of Merania (1185–1213), Queen consort and regent of Hungary
 * Saint Gertrude of Nivelles (c.626–659), daughter of Pepin I and founder of the Nivelles monastery
 * Gertrude of Poland (c. 1025–1108), Grand Princess Consort of Kiev
 * Gertrude of Saxony or Gertrude of Holland (ca.1030-1113), wife of Robert I of Flanders, regent of Holland
 * Gertrude of Sulzbach (c. 1110–1146), Queen consort of Germany
 * Gertrude of Süpplingenburg (1115–1143), Duchess of Bavaria and Saxony

Art, entertainment, and media

 * Gertrude (given name), a list of fictional characters with this given name
 * Gertrud (film), 1964 Danish film based on Söderberg's play
 * Gertrud (novel), by Hermann Hesse
 * Gertrud (play), by Hjalmar Söderberg

Ships

 * Alice Gertrude (1898–1907), an American steamship that operated in the Pacific Northwest
 * Gertrude (1841–1845), a copper sheathed ship chartered by the New Zealand Company
 * Gertrude (1843–1864), a Newfoundland-built brig that operated in Australia
 * Gertrude L. Thebaud (1930–1948), an American fishing and racing schooner
 * HM Hired armed schooner Gertrude (lost 1804), a hired schooner that served in the Royal Navy in 1804
 * TSS Gertrude (1905–1962), a British passenger steamship
 * USS Gertrude (1862–1880), a British steamship captured by the US Navy and pressed into service as a gunboat during the American Civil War

Other uses

 * Gertrude (code name), an invasion plan for Turkey by Nazi Germany
 * Gertrude, an underwater telephone used by submarines for communication
 * .Gertrude, an Esoteric programming language

title: Gertrude


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Sodor (fictional island)

The Island of Sodor is a fictional island that is the setting for The Railway Series books by the Rev. Wilbert Awdry (and his son Christopher). It is also the setting of the Thomas & Friends television series, though it is significantly different from the island in the books. Sodor lies in the Irish Sea between Cumbria and the Isle of Man.

Inspiration and creation
Awdry wanted a consistent set of locations for The Railway Series. He wanted them to be in Great Britain, but sufficiently isolated from British Railways to allow him to write the stories he wanted. He was inspired during a 1950 visit to the Isle of Man, which forms the Diocese of Sodor and Man. Awdry, a Church of England cleric, noted that while there was an Isle of Man, there was no island of Sodor. He decided to create a fictional island of "Sodor" as the setting for his books. Sodor would be between England and the Isle of Man, isolated from the British railway system, but somewhere that readers could easily imagine.

Awdry and his younger brother George worked out Sodor's history, geography, industry and language ("Sudric"). Inspiration came from various sources. Dryaw was an anagram of Awdry. Elsbridge was named after Wilbert's parish of Elsworth in Cambridgeshire. Some place-names were Sudric equivalents or near-equivalents of those in the real world (for instance, Skarloey was a rough Sudric equivalent of the Welsh Talyllyn: logh and llyn mean "lake" in Manx and Welsh respectively). They created more details of Sodor than would ever be used in The Railway Series stories.

Their abridged notes were published in 1987 in a book titled: The Island of Sodor: Its People, History and Railways (republished with some minor modifications by Christopher Awdry in 1992 under the title Sodor: Reading Between the Lines).

Language
The fictional native language of Sodor is "Sudric" or "Sudrian", a Goidelic language similar to Manx.

Many of the place names are based on Manx words, but often conforming to English word order, e.g. Killdane, which comes from "Keeill-y-Deighan" (Church of the Devil), and the hills, called Knock and Cronk. The names of some of the "historical" characters – used in the background but not appearing in the stories – were taken from locations on the Isle of Man, such as Sir Crosby Marown (Crosby is a village in the parish of Marown) and Harold Regaby (Regaby is a tiny hamlet on the parish boundary between Andreas and Bride).

Below are some words and phrases, and place-names translated into English:

Geography
Sodor is usually shown as much larger than the Isle of Man. The island is roughly diamond-shaped, 62 mi wide east to west and 51 mi long north to south. Its north-west coast is separated from the Isle of Man by a strait called the Sudrian Sea (Faarkey-y-Sudragh), four miles (6 km) wide. In the north-east, it overrides and replaces the real Walney Island. Its highest mountain is Culdee Fell, which was modelled on Snowdon: the ridge of Devil's Back copies the Clogwyn ridge on Snowdon. The summit is reached by the Culdee Fell Railway, which is based on the Snowdon Mountain Railway in Wales.

The capital and administrative centre of Sodor is the city of Suddery; Tidmouth is the largest town on the island. One of the more famous settlements on Sodor is Ffarquhar, the terminus of Thomas's branch line.

Railways
The railways of Sodor include standard and narrow gauge railways, a rack railway and a 15-inch gauge railway. The first few stories concerned standard-gauge engines (including Thomas the Tank Engine). Stories set around the narrow gauge railways soon followed.

The standard-gauge railway system consists of a mainline and several branch lines. They are linked to and interoperable with each other and with the mainland system, so that the standard-gauge engines can visit locations in Britain under their own power. In Gordon Goes Foreign, several of the engines recount working in London when they were younger, and later in the same story Gordon pulls the Wild Nor’ Wester to London. In the story The Fat Controller's Engines, eight of the famous engines visit London.

There are three narrow-gauge railways: the Skarloey Railway, the rack-and-pinion Culdee Fell Mountain Railway, and the Arlesdale Railway. On the west side of the island, the gauge Arlesdale Railway runs from Arlesdale West along the trackbed of the abandoned Mid-Sodor Railway. In the center of the island, the Culdee Fell Mountain Railway runs west from Kirk Machan to the summit of Culdee Fell. On the eastern side of the island, the Skarloey Railway runs northwest from Crovan's Gate up the valley to its namesake, Skarloey Lake. Rolling stock is moved to and from the narrow-gauge railways on flatbed wagons on the standard-gauge system; for example, Rheneas is sent away for repairs in Skarloey Remembers and returns in Gallant Old Engine.

Each of the narrow-gauge railways links to the standard-gauge system at an interchange station:
 * the Skarloey Railway at Crovan's Gate
 * the Culdee Fell Railway at Kirk Machan
 * the Arlesdale Railway at Arlesburgh West

Description of lines

 * The North Western Railway is the main railway company featured in the books. It controls the mainline railway and many of the branch lines on the island and is often referred to as "the Fat Controller's Railway".
 * The Main Line runs from Barrow-in-Furness on the mainland, joining the island at Vicarstown and transversing the island to Tidmouth. Its main traffic is the Wild Nor' Wester, an express train from Tidmouth to London, a stopping passenger service dubbed "The Local" and freight traffic.
 * The Ffarquhar Branch Line runs from Knapford to Ffarquhar. It is operated by Thomas' push-pull train and Daisy the diesel railcar. 8 trains a day are provided each way.
 * The Brendam Branch Line goes all the way to Brendam from Wellsworth. It links the china-clay works at Brendam to the mainline. It is run by Edward, who manages passenger traffic and possibly more locomotives. At peak hours there is an extended commuter service, during which trains run all the way to Tidmouth.
 * The Little Western, also known as Duck's Branch Line, runs along the coast from Tidmouth to Arlesburgh. It has an hourly service operated by Duck and Oliver with their GWR-style auto-trains.
 * The Peel Godred Branch runs from Kildane to Peel Godred and connects with the Culdee Fell Railway. There are 8 trains both ways hauled by electric locomotives, being the only line on Sodor that is electrified. 4 of these trains, presumably the ones in peak hours, continue to Cronk. The line also serves the Aluminium Works at Peel Godred, and has to handle heavy freight traffic of bauxite and aluminium products. The line is technically a Light railway, which means trains on it are limited to 25 mph.
 * Four other North Western Railway branch lines detailed on the maps of Sodor have not featured in The Railway Series. They run from:
 * Vicarstown to Norramby, via Ballahoo. This line has hourly trains as well as a half-hourly suburban service at peak hours. The suburban trains are operated as a joint service between the NWR and The Other Railway (which was originally the London, Midland and Scottish Railway, later British Rail and currently Northern Trains.
 * Kellsthorpe Road to Kirk Ronan
 * The Arlesdale Railway (also known as Small Railway), a 15 inch gauge railway, takes waste from the mines in the hills to Arlesburgh where it could be distributed to the rest of the island. It also carries tourists.
 * The Culdee Fell Railway, a narrow-gauge rack-and-pinion mountain railway, runs from the summit of Culdee Fell down to Kirk Machan where it links to the standard-gauge line from Kildane to Peel Godred.
 * The Mid Sodor Railway, a narrow-gauge railway, closed in 1947. It ran from Arlesburgh to King 'Orry's Bridge. Part of its route is now on the 15-inch gauge Arlesdale Railway.
 * "The Other Railway" refers to the nationalised British Rail company that ran the railway system in the United Kingdom until 1997, and later simply the National Rail.
 * The Skarloey Railway, a narrow-gauge railway, runs from Crovan's Gate (where it links to the North Western Railway) up to Skarloey, with a loop line from Rheneas to Skarloey.

On-screen portrayal
The Island of Sodor in the Thomas & Friends television series differs significantly from that in the books. Wilbert and Christopher Awdry's notes have been largely overlooked. The television version of Sodor appears quite larger and has more industry. The connection to the British mainland was not acknowledged until the 2013 feature-length film special King of the Railway, which introduces "The Vicarstown Rolling Bridge", connecting Sodor to mainland Britain. The connection was further acknowledged in that special (though perhaps indirectly), by having King Godred's crown hidden secretly below Ulfstead Castle in a chest.

title: Sodor (fictional island)


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