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?
Friday, October 22, 2010
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
Subscribe to:
Posts (Atom)