Do Now:
www.regentsprep.org/Regents/global/themes/beliefsystems/hinduism.cfm
Notes:
1. Hinduism is NOT a polytheistic religion Hindu's believe in one divine entity. All the gods are facets of this one god
2. Hindus believe that each' person has a soul.
3. Hindus believe in reincarnation- the soul is born again into another body
after death.
4. Karma- what good or bad deeds.
5. Caste System- is a rigid class structure based on Hinduism which is found in India.
Wednesday, October 27, 2010
Tuesday, October 26, 2010
Aim: How did the civilization develop in the Yellow River Valley?
Do Now: Complete worksheet
Notes:
1) Dynasty - series of rulers from the same family
2) Mandate of Heaven - Divine right (god's will) to rule
3) loess - fertile soil
4) Feudalism - Medieval Political system based on the relationship between lords to vassals
Notes:
1) Dynasty - series of rulers from the same family
2) Mandate of Heaven - Divine right (god's will) to rule
3) loess - fertile soil
4) Feudalism - Medieval Political system based on the relationship between lords to vassals
Aim: How did the civilization develop in the Yellow River Valley?
Notes:
1. Bureaucracy- Organization of government into agencies and departments.
2. Yin and Yang - powers that govern the natural rhythms of life and must be balanced.
River Dynasties in China: pages 50-56
1. Complete the following timeline:
____________________________________________________________________________
_________B.C. ___________B.C. 1500 BC
Ur is a flourishing Eygptian pyramids China builds its first cities
City and
Indus valley cities built
2. Part of the reason for the endurance of China’s civilization is China’s__________________________.
3. Name 6 of the geographic barriers that isolated China:
a.
b.
c.
d.
e.
f.
4. What are the 2 major rivers of China?
5. Almost ____________of China’s land mass is either __________________or ______________________.
6. Where is most of the arable (suitable for farming) land located in China?
7. What was the attitude of the Chinese towards people who lived outside their civilization?
8. The Chinese saw their country as the center of the world and they called it the
___________________________________.
9. The English name for the Huang He River is the _____________________________.
Why is it called that?
10. The catastrophic effects of the flooding of the Huang He is why it is sometimes called
__________________________________________.
11. Humans have inhabited China for _________________________.
12. What was the first dynasty to come to power in China?
The dates of the Shang Dynasty are:___________________________________.
13. What are 2 important reasons why we have a lot of information about the Shang?
14. Which had greater value in Chinese culture, the individual or the group?
15. Duties were owed most of all to which 2 authorities?______________________and
____________________.
16. What was the most important virtue in Chinese society?
17. ____________controlled the family property and made decisions, while women were
treated as_______________________.
18. What was the only way a woman could improve her status?
19. The family in China was closely connected to _______________________.
20. Who had the power to bring good fortune or disaster to a Chinese family?
21. How did Chinese regard the spirits of the ancestors?
22. What was the relationship between the written and spoken language of China?
23. What was the advantage of their system of writing?
24. What was a major disadvantage of the Chinese system of writing?
25. Just to be barely literate, Chinese had to learn______________characters and to be a scholar required learning _______________characters.
26.. What effect did the Chinese system of writing have on their culture?
27. What group formed a special class in Chinese society?
1. Bureaucracy- Organization of government into agencies and departments.
2. Yin and Yang - powers that govern the natural rhythms of life and must be balanced.
River Dynasties in China: pages 50-56
1. Complete the following timeline:
____________________________________________________________________________
_________B.C. ___________B.C. 1500 BC
Ur is a flourishing Eygptian pyramids China builds its first cities
City and
Indus valley cities built
2. Part of the reason for the endurance of China’s civilization is China’s__________________________.
3. Name 6 of the geographic barriers that isolated China:
a.
b.
c.
d.
e.
f.
4. What are the 2 major rivers of China?
5. Almost ____________of China’s land mass is either __________________or ______________________.
6. Where is most of the arable (suitable for farming) land located in China?
7. What was the attitude of the Chinese towards people who lived outside their civilization?
8. The Chinese saw their country as the center of the world and they called it the
___________________________________.
9. The English name for the Huang He River is the _____________________________.
Why is it called that?
10. The catastrophic effects of the flooding of the Huang He is why it is sometimes called
__________________________________________.
11. Humans have inhabited China for _________________________.
12. What was the first dynasty to come to power in China?
The dates of the Shang Dynasty are:___________________________________.
13. What are 2 important reasons why we have a lot of information about the Shang?
14. Which had greater value in Chinese culture, the individual or the group?
15. Duties were owed most of all to which 2 authorities?______________________and
____________________.
16. What was the most important virtue in Chinese society?
17. ____________controlled the family property and made decisions, while women were
treated as_______________________.
18. What was the only way a woman could improve her status?
19. The family in China was closely connected to _______________________.
20. Who had the power to bring good fortune or disaster to a Chinese family?
21. How did Chinese regard the spirits of the ancestors?
22. What was the relationship between the written and spoken language of China?
23. What was the advantage of their system of writing?
24. What was a major disadvantage of the Chinese system of writing?
25. Just to be barely literate, Chinese had to learn______________characters and to be a scholar required learning _______________characters.
26.. What effect did the Chinese system of writing have on their culture?
27. What group formed a special class in Chinese society?
Monday, October 25, 2010
Aim: How did geography affect the development of China?
Task 1:
On map, label:
Mongolia
Huang He River
Yangtze River
Himalaya Mountains
Gobi Desert
Pacific Ocean
East China Sea
South China Sea
Task #2
What physical features served as barriers that kept China from the outside world?
Task #3
Create a book about the yellow River
Page 1: Title
Page 2: Drawing of the Yellow River
Page 3: How did the river get its name?
Page 4: How does the river affect life?
On map, label:
Mongolia
Huang He River
Yangtze River
Himalaya Mountains
Gobi Desert
Pacific Ocean
East China Sea
South China Sea
Task #2
What physical features served as barriers that kept China from the outside world?
Task #3
Create a book about the yellow River
Page 1: Title
Page 2: Drawing of the Yellow River
Page 3: How did the river get its name?
Page 4: How does the river affect life?
Friday, October 22, 2010
HW#3-2
1. What is a natural barrier?
2. Why is the yellow river yellow?
3. Explain the problems faced by the people living in the yellow river valley?
Thursday, October 21, 2010
HW #2-2
1. What is the difference between a monsoon and a hurricane?
2. What is a subcontinent?
3. How does the Indus civilization compare to modern day Manhattan?
4. Explain what became of the Indus River Civilization.
Wednesday, October 20, 2010
Aim: How did culture develop in the Indus Valley Civilization?
Do Now:
(1) Complete DBQ's 1-3
(2) Complete questions 1-4
Task#1: Map
Open textbook to page 191
Label India, Bangladesh & Pakistan
Label the Thar Desert, Himalaya Mountains, Ganges & Indus Rivers
Subcontinent: large landmass that is part of a continent that sticks out and is geographically considered and politically independent
Monsoons: Seasonal Winds that come twice a year
October - hot dry air
May - humid air, brings a lot of rain
Indus Valley Civilizations:
Main cities: Mohenjo-Daro & Harappa
Little is known about this civilization - all we know is
1. They had indoor plumbing
2. They had well-planned cities - grid pattern similar to modern cities like New York
We do not know what happened to the Indus Valley civilization, possible natural disasters or invasion by the Aryans led to their downfall
(1) Complete DBQ's 1-3
(2) Complete questions 1-4
Task#1: Map
Open textbook to page 191
Label India, Bangladesh & Pakistan
Label the Thar Desert, Himalaya Mountains, Ganges & Indus Rivers
Subcontinent: large landmass that is part of a continent that sticks out and is geographically considered and politically independent
Monsoons: Seasonal Winds that come twice a year
October - hot dry air
May - humid air, brings a lot of rain
Indus Valley Civilizations:
Main cities: Mohenjo-Daro & Harappa
Little is known about this civilization - all we know is
1. They had indoor plumbing
2. They had well-planned cities - grid pattern similar to modern cities like New York
We do not know what happened to the Indus Valley civilization, possible natural disasters or invasion by the Aryans led to their downfall
Tuesday, October 19, 2010
HW #1-2
Please choose an Indian dish. Bring in the recipe as well as one spice used in the dish. Explain the part of India that makes this dish. Explain how the spice you have brought in is grown , packaged and traded.
Friday, October 8, 2010
Ancient Egyptians Food, Cooking Practices and Utensils
The staple food was bread and beer, supplemented by onions or other vegetables and dried fish.
"They eat loaves of bread of coarse grain which they call cyllestis. They make their beverage from barley, for they have no vines in their country.They eat fish raw, sun-dried or preserved in salt brine."
Herodotus, Histories 2,77
Meat was not eaten often by the fellahin( fellahin is a peasant , farmer or agricultural laborer in the Middle East .) Growing domesticated animals for the sole purpose of meat production was (and still is) expensive. People sometimes supplemented their diet by hunting and fowling and by gathering wild fruit and roots.
In the Tale of Sinuhe the protagonist, who had become a tribal chief, recounts:
" Loaves were made for me daily, and wine as daily fare, cooked meat, roast fowl, as well as desert game. For they snared for me and laid it before me, in addition to the catch of my hounds. Many sweets were made for me, and milk dishes of all kinds. "
Tale of SinuheM. Lichtheim Ancient Egyptian Literature, Vol. 1, p.227
Temples, apart from having estates of their own where they raised animals, were also given large numbers of cattle by kings and rich officials. A part of these meat offerings was distributed to the needy.
When Seti I (c.1318 - 1304 BCE) sent a thousand troops to the Silsileh quarry he
.... increased that which was furnished to the army in ointment, ox-flesh, fish and plentiful vegetables without limit. Every man among them had 20 deben of bread daily, 2 bundles of vegetables, a roast of flesh and two linen garments monthly.....
Silsileh quarry stelaJ.H. Breasted Ancient Records of Egypt part III § 207
Even after the increase without limit, less than two kilos of often stale bread for hard-working quarrymen might seem less than lavish. The menu of the king's messenger was not quite as basic: .... That which he had: good bread, ox-flesh, wine, sweet oil, (olive) oil, fat, honey, figs, [....], fish and vegetables every day.
Silsileh quarry stelaJ.H. Breasted Ancient Records of Egypt part III § 208
Malnutrition was not rare, though the caloric intake may have been sufficient most of the time.
Cooking
The kitchen was often a corner of the courtyard or on the flat roof; at any rate it was open to the air and generally just lightly roofed with branches. Cooking was done in clay ovens as well as over open fires. Wood was burnt as fuel, and sometimes charcoal, even though it was scarce. The quantities of charcoal mentioned in the Harris papyrus or the diary of Medinet Habu were small. It was transported in baskets or sacks. For lighting the fire a special kind of wood was imported from the south. It was very precious and even an important temple such as the one at Karnak was allotted only sixty pieces a month.
The sailor in the Tale of the Shipwrecked Sailor found it on his island in the Red Sea
"And on the third day I dug a pit and kindled a fire in it on which I made first of all a burnt offering to the gods, and then cooked meat and fish for myself. Food was baked, boiled, stewed, fried, grilled, or roasted. But other than that very little is known about its preparation. They certainly used salt (Hmat) and oil and probably onions, radishes and garlic as well to add flavour to their other foods. The Egyptian names of a few condiments are known - provided they have been identified correctly - eg. cumin [2] (tpnn - tepenen), dill (jms.t - ameset), coriander (Saw - shaw), vinegar (HmD - hemedj) and lettuce seeds [7]. Mustard was also grown in Egypt [3] possibly as early as the Middle Kingdom, [9] cinnamon and rosemary were among Ramses III's gifts to the temples, Pliny the Elder thought the Egyptian wild marjoram superior to cunila. They drank beer or, more rarely, wine and may also have steeped their meat and fish in them. For sweeteners they used honey, syrup made of unfermented grape juice, and fruit such as raisins, dates, figs, carob and the like. The root of the chuba, a plant growing in the marshes of the Delta, also had a nice sweet
Utensils
What is known about kitchen utensils and equipment stems from the items that have been found in tombs. Storage jars, bowls, pots, pans, ladles, sieves, and whisks were all used in the preparation of food. The kitchen tables on which the meat and fish were cut up had three or four legs, but most preparations were made with the dishes on the floor and the cooks crouching or sitting on the ground beside them.
Most of the commoners used dishes that were made of clay, while the tableware of the wealthy was often made of bronze, silver, and gold. The food was eaten with the tips of the fingers and the diners cleaned their hands in little water bowls at the end of the repast.
"They eat loaves of bread of coarse grain which they call cyllestis. They make their beverage from barley, for they have no vines in their country.They eat fish raw, sun-dried or preserved in salt brine."
Herodotus, Histories 2,77
Meat was not eaten often by the fellahin( fellahin is a peasant , farmer or agricultural laborer in the Middle East .) Growing domesticated animals for the sole purpose of meat production was (and still is) expensive. People sometimes supplemented their diet by hunting and fowling and by gathering wild fruit and roots.
In the Tale of Sinuhe the protagonist, who had become a tribal chief, recounts:
" Loaves were made for me daily, and wine as daily fare, cooked meat, roast fowl, as well as desert game. For they snared for me and laid it before me, in addition to the catch of my hounds. Many sweets were made for me, and milk dishes of all kinds. "
Tale of SinuheM. Lichtheim Ancient Egyptian Literature, Vol. 1, p.227
Temples, apart from having estates of their own where they raised animals, were also given large numbers of cattle by kings and rich officials. A part of these meat offerings was distributed to the needy.
When Seti I (c.1318 - 1304 BCE) sent a thousand troops to the Silsileh quarry he
.... increased that which was furnished to the army in ointment, ox-flesh, fish and plentiful vegetables without limit. Every man among them had 20 deben of bread daily, 2 bundles of vegetables, a roast of flesh and two linen garments monthly.....
Silsileh quarry stelaJ.H. Breasted Ancient Records of Egypt part III § 207
Even after the increase without limit, less than two kilos of often stale bread for hard-working quarrymen might seem less than lavish. The menu of the king's messenger was not quite as basic: .... That which he had: good bread, ox-flesh, wine, sweet oil, (olive) oil, fat, honey, figs, [....], fish and vegetables every day.
Silsileh quarry stelaJ.H. Breasted Ancient Records of Egypt part III § 208
Malnutrition was not rare, though the caloric intake may have been sufficient most of the time.
Cooking
The kitchen was often a corner of the courtyard or on the flat roof; at any rate it was open to the air and generally just lightly roofed with branches. Cooking was done in clay ovens as well as over open fires. Wood was burnt as fuel, and sometimes charcoal, even though it was scarce. The quantities of charcoal mentioned in the Harris papyrus or the diary of Medinet Habu were small. It was transported in baskets or sacks. For lighting the fire a special kind of wood was imported from the south. It was very precious and even an important temple such as the one at Karnak was allotted only sixty pieces a month.
The sailor in the Tale of the Shipwrecked Sailor found it on his island in the Red Sea
"And on the third day I dug a pit and kindled a fire in it on which I made first of all a burnt offering to the gods, and then cooked meat and fish for myself. Food was baked, boiled, stewed, fried, grilled, or roasted. But other than that very little is known about its preparation. They certainly used salt (Hmat) and oil and probably onions, radishes and garlic as well to add flavour to their other foods. The Egyptian names of a few condiments are known - provided they have been identified correctly - eg. cumin [2] (tpnn - tepenen), dill (jms.t - ameset), coriander (Saw - shaw), vinegar (HmD - hemedj) and lettuce seeds [7]. Mustard was also grown in Egypt [3] possibly as early as the Middle Kingdom, [9] cinnamon and rosemary were among Ramses III's gifts to the temples, Pliny the Elder thought the Egyptian wild marjoram superior to cunila. They drank beer or, more rarely, wine and may also have steeped their meat and fish in them. For sweeteners they used honey, syrup made of unfermented grape juice, and fruit such as raisins, dates, figs, carob and the like. The root of the chuba, a plant growing in the marshes of the Delta, also had a nice sweet
Utensils
What is known about kitchen utensils and equipment stems from the items that have been found in tombs. Storage jars, bowls, pots, pans, ladles, sieves, and whisks were all used in the preparation of food. The kitchen tables on which the meat and fish were cut up had three or four legs, but most preparations were made with the dishes on the floor and the cooks crouching or sitting on the ground beside them.
Most of the commoners used dishes that were made of clay, while the tableware of the wealthy was often made of bronze, silver, and gold. The food was eaten with the tips of the fingers and the diners cleaned their hands in little water bowls at the end of the repast.
Thursday, October 7, 2010
DBQ's Egypt
Name:______________________ Date:____/_____/_____
Document 1.
" The basic Egyptian meal was beer, bread, and onions, which the peasants ate daily, probably as a morning meal before they left to work in the fields or on works commanded by the pharaohs. Another simple meal would be eaten in the cool of the evening, probably boiled vegetables, bread, and beer; possibly wild fowl...The wealthy would expect to eat two or three meals a day comprising vegetables, wild fowl, fish, eggs, and beef. Butter, milk, and cheese were also easily obtainable. Dessert would consisted of fruit--grapes, figs, dates, and watermelons. In a Saqqara tomb of the Second Dynasty, a full meal was found that had been laid out for an unnamed noble. It included pottery and alabaster dishes containing a porridge of ground barley, a spit-roasted quail, two cooked lamb's kidney's, pigeon casserole, stewed dish, barbecued beef ribs, triangular loaves of bread made from ground emmer, small round cakes, a dish of stewed figs, a plate of sidder berries, and cheese, all accompanied by jars that had once contained wine and beer. In the Old Kingdom, the Egyptians are around a small table a few inches high, using their fingers to eat. Normally dishes were placed in the center of the table, and each person sitting around dipped bread or a spoon into it. The lower classes continued this form of eating in the New Kingdom, but the upper classes then preferred to sit on tall cushioned chairs. Servants brought around water in small bowls to that guests could wash their hands before and during the meal."---Food in the Ancient World, Joan P. Alcock [Greenwood Press:Westport CT] 2005 (p. 181-2)
What were the main ingredients in the Egyptian diet?
What was the everyday meal of the average Egyptian?
How did the Ancient Egyptians eat their meals?
Document 2
The sailor in the Tale of the Shipwrecked Sailor found it on his island in the Red Sea "And on the third day I dug a pit and kindled a fire in it on which I made first of all a burnt offering to the gods, and then cooked meat and fish for myself. Food was baked, boiled, stewed, fried, grilled, or roasted. But other than that very little is known about its preparation. They certainly used salt (Hmat) and oil and probably onions, radishes and garlic as well to add flavor to their other foods. The Egyptian names of a few condiments are known - provided they have been identified correctly - eg. cumin [2] (tpnn - tepenen), dill (jms.t - ameset), coriander (Saw - shaw), vinegar (HmD - hemedj) and lettuce seeds [7]. Mustard was also grown in Egypt [3] possibly as early as the Middle Kingdom, [9] cinnamon and rosemary were among Ramses III's gifts to the temples, Pliny the Elder thought the Egyptian wild marjoram superior to cunila. They drank beer or, more rarely, wine and may also have steeped their meat and fish in them. For sweeteners they used honey, syrup made of unfermented grape juice, and fruit such as raisins, dates, figs, carob and the like. The root of the chuba, a plant growing in the marshes of the Delta.
1. What did the Egyptian use to sweeten their food?
2. What herbs were used by the Egyptians?
3. What were the major vegetables of the Egyptians?
Document 1.
" The basic Egyptian meal was beer, bread, and onions, which the peasants ate daily, probably as a morning meal before they left to work in the fields or on works commanded by the pharaohs. Another simple meal would be eaten in the cool of the evening, probably boiled vegetables, bread, and beer; possibly wild fowl...The wealthy would expect to eat two or three meals a day comprising vegetables, wild fowl, fish, eggs, and beef. Butter, milk, and cheese were also easily obtainable. Dessert would consisted of fruit--grapes, figs, dates, and watermelons. In a Saqqara tomb of the Second Dynasty, a full meal was found that had been laid out for an unnamed noble. It included pottery and alabaster dishes containing a porridge of ground barley, a spit-roasted quail, two cooked lamb's kidney's, pigeon casserole, stewed dish, barbecued beef ribs, triangular loaves of bread made from ground emmer, small round cakes, a dish of stewed figs, a plate of sidder berries, and cheese, all accompanied by jars that had once contained wine and beer. In the Old Kingdom, the Egyptians are around a small table a few inches high, using their fingers to eat. Normally dishes were placed in the center of the table, and each person sitting around dipped bread or a spoon into it. The lower classes continued this form of eating in the New Kingdom, but the upper classes then preferred to sit on tall cushioned chairs. Servants brought around water in small bowls to that guests could wash their hands before and during the meal."---Food in the Ancient World, Joan P. Alcock [Greenwood Press:Westport CT] 2005 (p. 181-2)
What were the main ingredients in the Egyptian diet?
What was the everyday meal of the average Egyptian?
How did the Ancient Egyptians eat their meals?
Document 2
The sailor in the Tale of the Shipwrecked Sailor found it on his island in the Red Sea "And on the third day I dug a pit and kindled a fire in it on which I made first of all a burnt offering to the gods, and then cooked meat and fish for myself. Food was baked, boiled, stewed, fried, grilled, or roasted. But other than that very little is known about its preparation. They certainly used salt (Hmat) and oil and probably onions, radishes and garlic as well to add flavor to their other foods. The Egyptian names of a few condiments are known - provided they have been identified correctly - eg. cumin [2] (tpnn - tepenen), dill (jms.t - ameset), coriander (Saw - shaw), vinegar (HmD - hemedj) and lettuce seeds [7]. Mustard was also grown in Egypt [3] possibly as early as the Middle Kingdom, [9] cinnamon and rosemary were among Ramses III's gifts to the temples, Pliny the Elder thought the Egyptian wild marjoram superior to cunila. They drank beer or, more rarely, wine and may also have steeped their meat and fish in them. For sweeteners they used honey, syrup made of unfermented grape juice, and fruit such as raisins, dates, figs, carob and the like. The root of the chuba, a plant growing in the marshes of the Delta.
1. What did the Egyptian use to sweeten their food?
2. What herbs were used by the Egyptians?
3. What were the major vegetables of the Egyptians?
Tuesday, October 5, 2010
Aim: Why is Mesopotamia called the Fertile Cresent?
Do Now: Using your maps. Please explain:
1. Why is Mesopotamia called the fertile crescent?
2. Describe the the land between two rivers.
3. What two rivers are we discussing?
4. How is it important to a great civilization?
5. List what it can provide.
6. List possible problems.
Notes:
1. 3500 B.C. - Mesopotamia developed earliest civilization. People learned to control and adapt to their environment.
2. Mesopotamia means "the land between two rivers" the Tigris and the Euphrates rivers in the Middle East. (Modern Day Iraq)
3. Mesopotamia became know as the fertile crescent because of it;'s shape and the excellent quality of soil for farming.
4. The people who settled in this region were the Sumerians.
5. This region became a "crossroads." It provided open access to different cultures and allowed the spread and sharing of different ideas, also know as cultural diffusion.
Vocabulary
1. Silt - rich soil carried by flooding waters that make the land fertile
2. Hierarchy- a system of ranking people based on their Jobs, birth, beliefs or social standing.
3. Poly - meaning many
4. Theistic-meaning of or about god
5. Polytheistic- belief in more than one god
1. Why is Mesopotamia called the fertile crescent?
2. Describe the the land between two rivers.
3. What two rivers are we discussing?
4. How is it important to a great civilization?
5. List what it can provide.
6. List possible problems.
Notes:
1. 3500 B.C. - Mesopotamia developed earliest civilization. People learned to control and adapt to their environment.
2. Mesopotamia means "the land between two rivers" the Tigris and the Euphrates rivers in the Middle East. (Modern Day Iraq)
3. Mesopotamia became know as the fertile crescent because of it;'s shape and the excellent quality of soil for farming.
4. The people who settled in this region were the Sumerians.
5. This region became a "crossroads." It provided open access to different cultures and allowed the spread and sharing of different ideas, also know as cultural diffusion.
Vocabulary
1. Silt - rich soil carried by flooding waters that make the land fertile
2. Hierarchy- a system of ranking people based on their Jobs, birth, beliefs or social standing.
3. Poly - meaning many
4. Theistic-meaning of or about god
5. Polytheistic- belief in more than one god
What was the food of Mesopotamia?
Do Now: Quiz
Notes:
Food of Mesopotamia
Mesopotamia was one of the earliest centers of urban civilization in the area of modern Iraq and eastern Syria between the Tigris and Euphrates rivers. Mesopotamia is Greek for "Between the rivers." Their region developed the first writing, the first calendar, and the first wheel. One cause of this amazing progress was its abundance of food.
Mesopotamia's richness in food always attracted its poorer neighbors. Mesopotamia has a very rough history, one that is in a pattern of penetration and invasion. Mesopotamia, even though one of the most advanced areas of the time, was very susceptible to the power of its enemies. The river valleys and plains of Mesopotamia were open to attack from the rivers, the northern and eastern hills, and the Arabian Desert and Syrian steppe to the west. Despite all of the troubles and challenges that Mesopotamia faced, it was strong and prevailed through the many hard times that it faced for many centuries.
A common crop that was grown annually in Mesopotamia was flax. Flax was used by the Mesopotamians in the production of nets, cloth, linseed oil, meal, and even many pharmaceuticals. Flax played a very important role in Mesopotamian agriculture and commerce as a result of its many uses. Another very popular food source for the Mesopotamians were the two rivers that surrounded the ancient land. From the Tigris and Euphrates the Mesopotamians were able to pull many different types of fish and other aquatic animals, and wildfowl of all sorts could be found in the wet marshes that bordered both of the rivers.
Date palms were also a very important food source to the Mesopotamians. These palms grew in southern Mesopotamia by the river marshes and supplied fibers, fodder, wood, and rich food. Products from these palms were very important to Mesopotamian trade and help make Mesopotamia a very rich and powerful leader in international trade.
Even though Mesopotamia was for the most part very dry and hot, the Tigris and the Euphrates irrigated the soil on its banks and produced a lot of very fertile soil that was used to grow many other types of crops. Some of these other crops included leeks, onions, lentils, wheat, and barley. Each of these crops were readily available to the Mesopotamians and were consumed at a very common rate. As well as leeks, lentils, and other types of crops, many spices, herbs, and fruits such as the fig were available. Grapes were also very important to the Mesopotamians and were used in the production of wine. The olive tree, which was native to the Mesopotamian area, was very useful as well. It was valued throughout Mesopotamia and its surrounding areas for its oil which was used to make medicines, perfume bases, lamp fuel, and most of all for cooking.
The Mesopotamians made good use of the resources that were available to them and were very productive. The growth and trade of the food in the area contributed a lot to this productiveness and help Mesopotamia to become a very powerful leader.
Notes:
Food of Mesopotamia
Mesopotamia was one of the earliest centers of urban civilization in the area of modern Iraq and eastern Syria between the Tigris and Euphrates rivers. Mesopotamia is Greek for "Between the rivers." Their region developed the first writing, the first calendar, and the first wheel. One cause of this amazing progress was its abundance of food.
Mesopotamia's richness in food always attracted its poorer neighbors. Mesopotamia has a very rough history, one that is in a pattern of penetration and invasion. Mesopotamia, even though one of the most advanced areas of the time, was very susceptible to the power of its enemies. The river valleys and plains of Mesopotamia were open to attack from the rivers, the northern and eastern hills, and the Arabian Desert and Syrian steppe to the west. Despite all of the troubles and challenges that Mesopotamia faced, it was strong and prevailed through the many hard times that it faced for many centuries.
A common crop that was grown annually in Mesopotamia was flax. Flax was used by the Mesopotamians in the production of nets, cloth, linseed oil, meal, and even many pharmaceuticals. Flax played a very important role in Mesopotamian agriculture and commerce as a result of its many uses. Another very popular food source for the Mesopotamians were the two rivers that surrounded the ancient land. From the Tigris and Euphrates the Mesopotamians were able to pull many different types of fish and other aquatic animals, and wildfowl of all sorts could be found in the wet marshes that bordered both of the rivers.
Date palms were also a very important food source to the Mesopotamians. These palms grew in southern Mesopotamia by the river marshes and supplied fibers, fodder, wood, and rich food. Products from these palms were very important to Mesopotamian trade and help make Mesopotamia a very rich and powerful leader in international trade.
Even though Mesopotamia was for the most part very dry and hot, the Tigris and the Euphrates irrigated the soil on its banks and produced a lot of very fertile soil that was used to grow many other types of crops. Some of these other crops included leeks, onions, lentils, wheat, and barley. Each of these crops were readily available to the Mesopotamians and were consumed at a very common rate. As well as leeks, lentils, and other types of crops, many spices, herbs, and fruits such as the fig were available. Grapes were also very important to the Mesopotamians and were used in the production of wine. The olive tree, which was native to the Mesopotamian area, was very useful as well. It was valued throughout Mesopotamia and its surrounding areas for its oil which was used to make medicines, perfume bases, lamp fuel, and most of all for cooking.
The Mesopotamians made good use of the resources that were available to them and were very productive. The growth and trade of the food in the area contributed a lot to this productiveness and help Mesopotamia to become a very powerful leader.
Monday, October 4, 2010
Aim: What made Sumer a great civilization?
Do Now: List four facts about the Neolithic Revolution
1.
2.
3.
4.
Notes:
1. City States- cities and the surrounding territories
2. Artisans - Skilled workers
3. Ziggurats- Mesopotamian temples
4. Cuniform- Sumerian writing made up of wedge -shaped sign
5. Scribe - sumerian writer
6. Priest King- Sumerian governmental and religious leader
1.
2.
3.
4.
Notes:
1. City States- cities and the surrounding territories
2. Artisans - Skilled workers
3. Ziggurats- Mesopotamian temples
4. Cuniform- Sumerian writing made up of wedge -shaped sign
5. Scribe - sumerian writer
6. Priest King- Sumerian governmental and religious leader
DBQ Food of Mesopotamia
Name:______________________ Date:____/_____/_____
Document 1.
"The raw materials of the Sumerian diet...were barley, wheat and millet; chick peas, lentils and beans; onions, garlic and leeks; cucumbers, cress, mustard and fresh green lettuce. By the time Sumer was succeeded by Babylon a special delicacy had been discovered that was dispatched to the royal palace by the basketful. Truffles. Everyday meals probably consisted of barley paste or barley cake, accompanied by onions or a handful of beans and washed down with barley ale, but the fish that swarmed in the rivers of Mesopotamia were a not-too-rare luxury. Over fifty different types are mentioned in texts dating before 2300 BC, and although the number of types had diminished in Babylonian times, the fried-fish vendors still did a thriving trade in the narrow, winding streets of Ur. Onions, cucumbers, freshly grilled goat, mutton and pork (not yet taboo in the Near East) were to be had from other food stalls. Meat was commoner in the cities than in the more sparsely populated countryside, since it spoiled so quickly in the heat, but beef and veal were everywhere popular with people who could afford them...although most beef is likely to have been tough and stringy. Cattle were not usually slaughtered until the end of their working lives...Probably tenderer and certainly more common was mutton. The incomers who had first put the Sumerian state on its feet were originally sheep herders..."---Food in History, Reay Tannahill [Three Rivers:New York] 1988 (p. 47)
What were the main ingredients in the Sumerian diet?
What was the everyday meal of the average Mesopotamian?
What reason is given for the beef being so tough and stringy?
Document 2
"Mesopotamian food is known from archaeology and written records on cuneiform tablets, including bilingual Sumerian-Akkadian word lists. These sources indicate the importance of barley bread, of which many kinds are named, and barley and wheat cakes, and grain and legume soups; of onions, leeks and garlic; of vegetables including chate melon, and of fruits including apple, fig and grape; of honey and cheese; of several culinary herbs; and of butter and vegetable oil. Sumerians drank beer often, wine seldom if at all; wine was better known in northern Mesopotamia and in later items. Animal foods included pork, mutton, beef, fowl including ducks and pigeons, and many kinds of fish. Meats were salted; fruits were conserved in honey; various foods, including apples, were dried. A kind of fermented cause is identified in Akkadian texts."---Food in the Ancient World From A-Z, Andrew Dalby [Routledge:London] 2003 (p. 216)
1. What did the Mesopotamians use to sweeten their food?
2. How did the Sumerians preserve their food? Why did they need to preserve the food they grew or slaughtered?
Document 3
"The staple crop of ancient farmers around the world was always grain...In Mesopotamia, the chief crop was barley. Rice and corn were unknown, and wheat flourished on a soil less saline than exists in most of Mesopotamia. Thus barley, and the bread baked from its flour, became the staff of life. Mesopotamian bread was ordinarily coarse, flat, and unleavened, but a more expensive bread could be baked from finer flour. Pieces of just such a bread were...found in the tomb of Queen Puabi of Ur, stored there to provide her spirit with sustenance in the afterlife. Bread could also be enriched with animal and vegetable fat; milk, butter, and cheese; fruit and fruit juice; and sesame seeds....The gardens of Mesopotamia, watered by irrigation canals, were lush with fruits and vegetables...Among the fruits were apples, apricots, cherries, figs, melons, mulberries, pears, plums, pomegranates, and quinces. The most important fruit crop, especially in southern Mesopotamia, was the date. Rich in sugar and iron, dates were easily preserved. Like barley, the date-palm thrived on relatively saline soil and was one of the first plants farmers domesticated...As for vegetables, the onion was king, along with its cousin, garlic. Other vegetables included lettuce, cabbage, and cucumbers; carrots and radishes; beets and turnips; and a variety of legumes, including beans, peas, and chickpeas...Curiously, two mainstays of the Mediterranean diet--olives and grapes...were seldom found in Mesopotamian cuisine...to appreciate Mesopotamian daily life our imagination must breath in the pungent aroma of the seasonings that once rose from ancient stoves and filled the air...Coriander, cress, and sumin; fennel, fenugrek, and leek; marjoram, mint, and mustard; rosemary and rue; saffrom and thyme...Cumin...Sheep played an important role in the Mesopotamian economy...Like goats and cows, ewes produced milk that was converted into butter and cheese, but sheep were also slaughtered for meat. Beef was in short supply...pork from pigs [supplemented]...Game birds, deer, and gazelle were hunted as well. On farms, domesticated geese and ducks supplied eggs...and from canals and private ponds, came some 50 types of fish, a staple of the Mesopotamian diet. Generally, meats were either dried, smoked, or salted for safekeeping, or they were cooked by roasting, boiling, broiling, or barbecuing."---Handbook of Life in Ancient Mesopotamia, Stephen Bertman [Facts on File:New York NY] 2003 (p. 291-293)
What herbs were used by the Mesopotamians?
What were the major vegetables of the Mesopotamians?
Why were these vegetable and legumes used?
Document 1.
"The raw materials of the Sumerian diet...were barley, wheat and millet; chick peas, lentils and beans; onions, garlic and leeks; cucumbers, cress, mustard and fresh green lettuce. By the time Sumer was succeeded by Babylon a special delicacy had been discovered that was dispatched to the royal palace by the basketful. Truffles. Everyday meals probably consisted of barley paste or barley cake, accompanied by onions or a handful of beans and washed down with barley ale, but the fish that swarmed in the rivers of Mesopotamia were a not-too-rare luxury. Over fifty different types are mentioned in texts dating before 2300 BC, and although the number of types had diminished in Babylonian times, the fried-fish vendors still did a thriving trade in the narrow, winding streets of Ur. Onions, cucumbers, freshly grilled goat, mutton and pork (not yet taboo in the Near East) were to be had from other food stalls. Meat was commoner in the cities than in the more sparsely populated countryside, since it spoiled so quickly in the heat, but beef and veal were everywhere popular with people who could afford them...although most beef is likely to have been tough and stringy. Cattle were not usually slaughtered until the end of their working lives...Probably tenderer and certainly more common was mutton. The incomers who had first put the Sumerian state on its feet were originally sheep herders..."---Food in History, Reay Tannahill [Three Rivers:New York] 1988 (p. 47)
What were the main ingredients in the Sumerian diet?
What was the everyday meal of the average Mesopotamian?
What reason is given for the beef being so tough and stringy?
Document 2
"Mesopotamian food is known from archaeology and written records on cuneiform tablets, including bilingual Sumerian-Akkadian word lists. These sources indicate the importance of barley bread, of which many kinds are named, and barley and wheat cakes, and grain and legume soups; of onions, leeks and garlic; of vegetables including chate melon, and of fruits including apple, fig and grape; of honey and cheese; of several culinary herbs; and of butter and vegetable oil. Sumerians drank beer often, wine seldom if at all; wine was better known in northern Mesopotamia and in later items. Animal foods included pork, mutton, beef, fowl including ducks and pigeons, and many kinds of fish. Meats were salted; fruits were conserved in honey; various foods, including apples, were dried. A kind of fermented cause is identified in Akkadian texts."---Food in the Ancient World From A-Z, Andrew Dalby [Routledge:London] 2003 (p. 216)
1. What did the Mesopotamians use to sweeten their food?
2. How did the Sumerians preserve their food? Why did they need to preserve the food they grew or slaughtered?
Document 3
"The staple crop of ancient farmers around the world was always grain...In Mesopotamia, the chief crop was barley. Rice and corn were unknown, and wheat flourished on a soil less saline than exists in most of Mesopotamia. Thus barley, and the bread baked from its flour, became the staff of life. Mesopotamian bread was ordinarily coarse, flat, and unleavened, but a more expensive bread could be baked from finer flour. Pieces of just such a bread were...found in the tomb of Queen Puabi of Ur, stored there to provide her spirit with sustenance in the afterlife. Bread could also be enriched with animal and vegetable fat; milk, butter, and cheese; fruit and fruit juice; and sesame seeds....The gardens of Mesopotamia, watered by irrigation canals, were lush with fruits and vegetables...Among the fruits were apples, apricots, cherries, figs, melons, mulberries, pears, plums, pomegranates, and quinces. The most important fruit crop, especially in southern Mesopotamia, was the date. Rich in sugar and iron, dates were easily preserved. Like barley, the date-palm thrived on relatively saline soil and was one of the first plants farmers domesticated...As for vegetables, the onion was king, along with its cousin, garlic. Other vegetables included lettuce, cabbage, and cucumbers; carrots and radishes; beets and turnips; and a variety of legumes, including beans, peas, and chickpeas...Curiously, two mainstays of the Mediterranean diet--olives and grapes...were seldom found in Mesopotamian cuisine...to appreciate Mesopotamian daily life our imagination must breath in the pungent aroma of the seasonings that once rose from ancient stoves and filled the air...Coriander, cress, and sumin; fennel, fenugrek, and leek; marjoram, mint, and mustard; rosemary and rue; saffrom and thyme...Cumin...Sheep played an important role in the Mesopotamian economy...Like goats and cows, ewes produced milk that was converted into butter and cheese, but sheep were also slaughtered for meat. Beef was in short supply...pork from pigs [supplemented]...Game birds, deer, and gazelle were hunted as well. On farms, domesticated geese and ducks supplied eggs...and from canals and private ponds, came some 50 types of fish, a staple of the Mesopotamian diet. Generally, meats were either dried, smoked, or salted for safekeeping, or they were cooked by roasting, boiling, broiling, or barbecuing."---Handbook of Life in Ancient Mesopotamia, Stephen Bertman [Facts on File:New York NY] 2003 (p. 291-293)
What herbs were used by the Mesopotamians?
What were the major vegetables of the Mesopotamians?
Why were these vegetable and legumes used?
Six criteria in order to be considered for domestication:
Animals
According to evolutionary biologist Jared Diamond, animal species must meet six criteria in order to be considered for domestication:
Hereford cattle, domesticated for beef production.
1. Flexible diet — Creatures that are willing to consume a wide variety of food sources and can live off less cumulative food from the food pyramid (such as corn or wheat), particularly food that is not utilized by humans (such as grass and forage) are less expensive to keep in captivity. Carnivores by their very nature only feed on meat, which requires the expenditure of many animals, though they may feed on sources of meat not utilized by humans, such as scraps and vermin.
2. Reasonably fast growth rate — Fast maturity rate compared to the human life span allows breeding intervention and makes the animal useful within an acceptable duration of caretaking. Large animals such as elephants require many years before they reach a useful size.
3. Ability to be bred in captivity — Creatures that are reluctant to breed when kept in captivity do not produce useful offspring, and instead are limited to capture in their wild state. Creatures such as the panda, antelope and giant forest hogs are territorial when breeding and cannot be maintained in crowded enclosures in captivity.
4. Pleasant disposition — Large creatures that are aggressive toward humans are dangerous to keep in captivity. The African buffalo has an unpredictable nature and is highly dangerous to humans. Although similar to domesticated pigs in many ways, American peccaries and Africa's warthogs and bushpigs are also dangerous in captivity.
5. Temperament which makes it unlikely to panic — A creature with a nervous disposition is difficult to keep in captivity as they will attempt to flee whenever they are startled. The gazelle is very flighty and it has a powerful leap that allows it to escape an enclosed pen. Some animals, such as Domestic sheep, still have a strong tendency to panic when their flight zone is crossed. However, most sheep also show a flocking instinct, whereby they stay close together when pressed. Livestock with such an instinct may be herded by people and dogs.
6. Modifiable social hierarchy — Social creatures that recognize a hierarchy of dominance can be raised to recognize a human as the pack leader.
According to evolutionary biologist Jared Diamond, animal species must meet six criteria in order to be considered for domestication:
Hereford cattle, domesticated for beef production.
1. Flexible diet — Creatures that are willing to consume a wide variety of food sources and can live off less cumulative food from the food pyramid (such as corn or wheat), particularly food that is not utilized by humans (such as grass and forage) are less expensive to keep in captivity. Carnivores by their very nature only feed on meat, which requires the expenditure of many animals, though they may feed on sources of meat not utilized by humans, such as scraps and vermin.
2. Reasonably fast growth rate — Fast maturity rate compared to the human life span allows breeding intervention and makes the animal useful within an acceptable duration of caretaking. Large animals such as elephants require many years before they reach a useful size.
3. Ability to be bred in captivity — Creatures that are reluctant to breed when kept in captivity do not produce useful offspring, and instead are limited to capture in their wild state. Creatures such as the panda, antelope and giant forest hogs are territorial when breeding and cannot be maintained in crowded enclosures in captivity.
4. Pleasant disposition — Large creatures that are aggressive toward humans are dangerous to keep in captivity. The African buffalo has an unpredictable nature and is highly dangerous to humans. Although similar to domesticated pigs in many ways, American peccaries and Africa's warthogs and bushpigs are also dangerous in captivity.
5. Temperament which makes it unlikely to panic — A creature with a nervous disposition is difficult to keep in captivity as they will attempt to flee whenever they are startled. The gazelle is very flighty and it has a powerful leap that allows it to escape an enclosed pen. Some animals, such as Domestic sheep, still have a strong tendency to panic when their flight zone is crossed. However, most sheep also show a flocking instinct, whereby they stay close together when pressed. Livestock with such an instinct may be herded by people and dogs.
6. Modifiable social hierarchy — Social creatures that recognize a hierarchy of dominance can be raised to recognize a human as the pack leader.
Friday, October 1, 2010
Aim: What changes marked the Neolithic Revolution?
Do Now: Read the Dawn of History worksheet. Highlight 5 important facts. Circle the answers to the questions.
Notes:
Specialization: development of occupations.
Neolithic Age: The "New Stone Age" when people changed from food gatherers to food producers.
Domesticated: tamed
Revolution: change
Neolithic Revolution: two important discoveries were growing foods and herding animals.
Notes:
Specialization: development of occupations.
Neolithic Age: The "New Stone Age" when people changed from food gatherers to food producers.
Domesticated: tamed
Revolution: change
Neolithic Revolution: two important discoveries were growing foods and herding animals.
HW # 7
Which role or job would you prefer in Old Stone Age society: hunter or gatherer? Explain your choice. Please use at least 5 complete sentences.
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