text:
Honey is a sweet food made by bees using nectar from flowers. The variety produced by honey bees (the genus Apis) is the one most commonly referred to, as it is the type of honey collected by most beekeepers and consumed by people. Honeys produced by other bees (bumblebees, stingless bees) and other hymenoptera insects (e. g. honey wasps) have different properties, and are discussed only briefly in this article.
Honey bees transform nectar into honey by a process of regurgitation and evaporation. They store it as a primary food source in wax honeycombs inside the beehive.
Honey gets its sweetness from the water activity of 0.6.[3] However, honey sometimes contains dormant endospores of the bacterium Clostridium botulinum, which can be dangerous to infants, as the endospores can transform into toxin-producing bacteria in infants' immature intestinal tracts, leading to illness and even death.[4]
Honey has had a long history in human consumption, and is used in various foods and beverages as a sweetener and flavoring. It also has a role in religion and symbolism. Flavors of honey vary based on the nectar source, and various types and grades of honey are available. It has also been used in various medicinal traditions to treat ailments. The study of pollens and spores in honey (melissopalynology) can determine floral sources of honey.[5] Bees carry an electrostatic charge whereby they attract other particles in addition to pollen, which become incorporated into their honey; honey can be analysed by the technique of melissopalynology, in the area of environmental studies of radioactive particles, dust and particulate pollution.[6][7]
- Formation 1
Physical and chemical properties 2
- Phase transitions 2.1
- Viscosity 2.2
- Electrical and optical properties 2.3
- Hygroscopy and fermentation 2.4
- Thermal characteristics 2.5
- Acid content 2.6
In history, culture, and folklore 3
- Ancient times 3.1
- Religious significance 3.2
- Collecting honey 4
Modern uses 5
- As a food and in cooking 5.1
- As a fermentable 5.2
- Nutrition 6
- Adulteration 7
Classification 8
Floral source 8.1
- Blended 8.1.1
- Polyfloral 8.1.2
- Monofloral 8.1.3
- Honeydew honey 8.1.4
- Classification by packaging and processing 8.2
- Floral source 8.1
- Preservation 9
Distinguishing honey 10
- Honey grading 10.1
- Indicators of quality 10.2
- Traditional medicine 11
Health effects 12
- Allergies 12.1
- Burns dressing 12.2
- Cancer 12.3
- Cough 12.4
- Immune system 12.5
- Ingrown toenail 12.6
- Ulcers 12.7
Health hazards 13
- Botulism 13.1
Toxic honey 13.2
- New Zealand 13.2.1
- Honey-producing and consuming countries 14
- Gallery of honey harvesting 15
- See also 16
- References 17
- Bibliography 18
- External links 19
Honey's natural sugars are dehydrated, which prevents fermentation, with added enzymes to modify and transform their chemical composition and pH. Invertases and digestive acids hydrolyze sucrose to give the monosaccharides glucose and fructose. Invertase is one of these enzymes synthesized by the body of the insect.
Honey bees transform saccharides into honey by a process of regurgitation, a number of times, until it is partially digested. The bees do the regurgitation and digestion as a group. After the last regurgitation, the aqueous solution is still high in water, so the process continues by evaporation of much of the water and enzymatic transformation.
Honey is produced by bees as a food source. To produce a single jar of honey (1lb or 454 g),foraging honey bees have to travel the equivalent of three times around the world.[8] In cold weather or when fresh food sources are scarce, bees use their stored honey as their source of energy.[9] By contriving for bee swarms to nest in artificial hives, people have been able to semidomesticate the insects, and harvest excess honey. In the hive (or in a wild nest), there are three types of bees:
- a single female queen bee
- a seasonally variable number of male drone bees to fertilize new queens
- some 20,000 to 40,000 female worker bees.[10]
The worker bees raise larvae and collect the nectar that will become honey in the hive. Leaving the hive, they collect sugar-rich flower nectar and return.
In the hive, the bees use their "honey stomachs" to ingest and regurgitate the nectar a number of times until it is partially digested.[11] Invertase synthesized by the bees and digestive acids hydrolyze sucrose to give the same mixture of glucose and fructose. The bees work together as a group with the regurgitation and digestion until the product reaches a desired quality. It is then stored in honeycomb cells. After the final regurgitation, the honeycomb is left unsealed. However, the nectar is still high in both water content and natural yeasts, which, unchecked, would cause the sugars in the nectar to ferment.[9] The process continues as bees inside the hive fan their wings, creating a strong draft across the honeycomb, which enhances evaporation of much of the water from the nectar.[9] This reduction in water content raises the sugar concentration and prevents fermentation. Ripe honey, as removed from the hive by a beekeeper, has a long shelf life, and will not ferment if properly sealed.[9]
Another source of honey is from a number of wasp species, such as the wasps Brachygastra lecheguana and Brachygastra mellifica, which is found in South and Central America. This species is known to feed on nectar and produce honey.[12]
Some wasps, such as the Polistes versicolor, even consume honey themselves, switching from feeding on pollen in the middle of their life cycles to feeding on honey, which can better provide for their energetic needs. [13]
Physical and chemical properties
The physical properties of honey vary, depending on water content, the type of flora used to produce it (pasturage), temperature, and the proportion of the specific sugars it contains. Fresh honey is a supersaturated liquid, containing more sugar than the water can typically dissolve at ambient temperatures. At room temperature, honey is a supercooled liquid, in which the glucose will precipitate into solid granules. This forms a semisolid solution of precipitated glucose crystals in a solution of fructose and other ingredients.
Phase transitions
The melting point of crystallized honey is between 40 and 50 °C (104 and 122 °F), depending on its composition. Below this temperature, honey can be either in a metastable state, meaning that it will not crystallize until a seed crystal is added, or, more often, it is in a "labile" state, being saturated with enough sugars to crystallize spontaneously.[14] The rate of crystallization is affected by many factors, but the primary factor is the ratio of the main sugars: fructose to glucose. Honeys that are supersaturated with a very high percentage of glucose, such as brassica honey, will crystallize almost immediately after harvesting, while honeys with a low percentage of glucose, such as chestnut or tupelo honey, do not crystallize. Some types of honey may produce very large but few crystals, while others will produce many small crystals.[15]
Crystallization is also affected by water content, because a high percentage of water will inhibit crystallization, as will a high dextrin content. Temperature also affects the rate of crystallization, with the fastest growth occurring between 13 and 17 °C (55 and 63 °F). Crystal nuclei (seeds) tend to form more readily if the honey is disturbed, by stirring, shaking or agitating, rather than if left at rest. However, the nucleation of microscopic seed-crystals is greatest between 5 and 8 °C (41 and 46 °F). Therefore, larger but fewer crystals tend to form at higher temperatures, while smaller but more-numerous crystals usually form at lower temperatures. Below 5 °C, the honey will not crystallize and, thus, the original texture and flavor can be preserved indefinitely.[15]
Since honey normally exists below its melting point, it is a supercooled liquid. At very low temperatures, honey will not freeze solid. Instead, as the temperatures become lower, the viscosity of honey increases. Like most viscous liquids, the honey will become thick and sluggish with decreasing temperature. At −20 °C (−4 °F), honey may appear or even feel solid, but it will continue to flow at very low rates. Honey has a glass transition between −42 and −51 °C (−44 and −60 °F). Below this temperature, honey enters a glassy state and will become an amorphous solid (noncrystalline).[16][17]
The viscosity of honey is affected greatly by both temperature and water content. The higher the water percentage, the easier honey will flow. Above its melting point, however, water has little effect on viscosity. Aside from water content, the composition of honey also has little effect on viscosity, with the exception of a few types. At 25 °C (77 °F), honey with 14% water content will generally have a viscosity of around 400 poise, while a honey containing 20% water will have a viscosity of around 20 poise. Viscosity increase due to temperature occurs very slowly at first. A honey containing 16% water, at 70 °C (158 °F), will have a viscosity of around 2 poise, while at 30 °C (86 °F), the viscosity will be around 70 poise. As cooling progresses, honey will become more viscous at an increasingly rapid rate, reaching 600 poise around . However, while honey is very viscous, it has rather low surface tension.[18][19]
A few types of honey have unusual viscous properties. Honey from heather or manuka display thixotropic properties. These types of honey enter a gel-like state when motionless, but then liquify when stirred.[20]
Electrical and optical properties
Since honey contains electrolytes, in the form of acids and minerals, it exhibits varying degrees of electrical conductivity. Measurements of the electrical conductivity are used to determine the quality of honey in terms of ash content.[19]
The effect honey has on light is useful for determining the type and quality. Variations in the water content alter the refractive index of honey. Water content can easily be measured with a refractometer. Typically, the refractive index for honey will range from 1.504 at 13% water content to 1.474 at 25%. Honey also has an effect on polarized light, in that it will rotate the polarization plane. The fructose will give a negative rotation, while the glucose will give a positive one. The overall rotation can be used to measure the ratio of the mixture.[19][21]
Hygroscopy and fermentation
Honey has the ability to absorb moisture directly from the air, a phenomenon called hygroscopy. The amount of water the honey will absorb is dependent on the relative humidity of the air. Because honey contains yeast, this hygroscopic nature requires that honey be stored in sealed containers to prevent fermentation, which usually begins if the honey's water content rises much above 25%. Honey will tend to absorb more water in this manner than the individual sugars would allow on their own, which may be due to other ingredients it contains.[21]
Fermentation of honey will usually occur after crystallization because, without the glucose, the liquid portion of the honey primarily consists of a concentrated mixture of the fructose, acids, and water, providing the yeast with enough of an increase in the water percentage for growth. Honey that is to be stored at room temperature for long periods of time is often pasteurized, to kill any yeast, by heating it above 70 °C (158 °F).[21]
Thermal characteristics
Like all sugar compounds, honey will caramelize if heated sufficiently, becoming darker in color, and eventually burn. However, honey contains fructose, which caramelizes at lower temperatures than the glucose.[22] The temperature at which caramelization begins varies, depending on the composition, but is typically between 70 and 110 °C (158 and 230 °F). Honey also contains acids, which act as catalysts, decreasing the caramelization temperature even more.[23] Of these acids, the amino acids, which occur in very small amounts, play an important role in the darkening of honey. The amino acids form darkened compounds called melanoidins, during a Maillard reaction. The Maillard reaction will occur slowly at room temperature, taking from a few to several months to show visible darkening, but will speed-up dramatically with increasing temperatures. However, the reaction can also be slowed by storing the honey at colder temperatures.[24]
Unlike many other liquids, honey has very poor thermal conductivity, taking a long time to reach thermal equilibrium. Melting crystallized honey can easily result in localized caramelization if the heat source is too hot, or if it is not evenly distributed. However, honey will take substantially longer to liquify when just above the melting point than it will at elevated temperatures.[19] Melting 20 kilograms of crystallized honey, at , can take up to 24 hours, while 50 kilograms may take twice as long. These times can be cut nearly in half by heating at 50 °C (122 °F). However, many of the minor substances in honey can be affected greatly by heating, changing the flavor, aroma, or other properties, so heating is usually done at the lowest temperature possible for the shortest amount of time.[25]
Acid content
The average amino. However, the different types and their amounts vary considerably, depending on the type of honey. These acids may be aromatic or aliphatic (non-aromatic). The aliphatic acids contribute greatly to the flavor of honey by interacting with the flavors of other ingredients. Gluconic acid, for instance, is a flavor enhancer.
Honey can contain up to 18 of the 20 amino acids. However, amino acid content is almost negligible in honey, accounting for only 0.05–0.1% of the composition. The main amino acid is proline. Amino acids are derived almost solely from the bodies of the bees.
Organic acids comprise most of the acids in honey, accounting for 0.17–1.17% of the mixture. Gluconic acid is the most prevalent. Gluconic acid is formed by the actions of an enzyme called formic, acetic, butyric, citric, lactic, malic, pyroglutamic, propionic, valeric, capronic, palmitic, and succinic, among many others.[26][27]
In history, culture, and folklore
Honey use and production has a long and varied history. In many cultures, honey has associations that go beyond its use as a food. Honey is frequently used as a talisman and symbol of sweetness.
Ancient times
Honey collection is an ancient activity. Humans apparently began hunting for honey at least 8,000 years ago, as evidenced by a cave painting in Valencia, Spain.[28] The painting is a Mesolithic rock painting, showing two honey-hunters collecting honey and honeycomb from a wild bee nest. The figures are depicted carrying baskets or gourds, and using a ladder or series of ropes to reach the wild nest.
The Greater Honeyguide bird guides humans to wild bee hives[29] and this behavior may have evolved with early hominids[30][31]
So far, the oldest remains of honey have been found in the country of
- Use dmy dates from December 2014
- All articles with unsourced statements
- Articles with unsourced statements from May 2014
- Articles with unsourced statements from December 2013
- Articles with unsourced statements from December 2012
- All WorldHeritage articles needing clarification
- WorldHeritage articles needing clarification from September 2009
- Articles with unsourced statements from January 2014
- Articles with unsourced statements from August 2013
- All accuracy disputes
- Articles with disputed statements from April 2014
- Pages with DOIs inactive since 2014
- Honey
- Beekeeping
- Demulcents
- Non-timber forest products
- Sweeteners
- Vermont cuisine
- Overview and summary of the honey bee information. (News, Economy, Trade, Problems, etc)
- U.S. National Honey Board
- Honey varieties with pictures
- Value-Added Products From Beekeeping, Food and Agriculture Organization of the United Nations
- Beekeeping and Sustainable Livelihoods, Food and Agriculture Organization of the United Nations
External links
- Krell, R. (1996). Value-added products from beekeeping. Food and Agriculture Organization of the United Nations.
- Root, A. I. and Root, E. R. (2005). The ABC and Xyz of Bee Culture. Kessinger Publishing.
- ^ a b c d National Honey Board. "Carbohydrates and the Sweetness of Honey". Last accessed 1 June 2012.
- ^ Oregon State University. "What is the relative sweetness of different sugars and sugar substitutes?". Retrieved 1 June 2012.
- ^ Prescott, Lansing; Harley, John P. and Klein, Donald A. (1999). Microbiology. Boston: WCB/McGraw-Hill.
- ^ Shapiro, Roger L.; Hatheway,, Charles; Swerdflow,, David L. (1998). "Botulism in the United States: A Clinical and Epidemiologic Review". Annals of Internal Medicine 129 (3): 221–8.
- ^ Bryant, Vaughn M., Jr. (2001). "Pollen Contents of Honey". CAP Newsletter 24 (1): 10–24.
- ^ Mercuri AM, Porrini C. (1991). "Melissopalynological analysis applied to air pollution studies in urban areas of Modena and Reggio Emilia (Italy)". Aerobiologia 7 (1): 38–48.
- ^ Tonelli D, Gattavecchia E, Ghini S, Porrini C, Celli G, Mercuri AM. (1990). "Honey bees and their products as indicators of environmental radioactive pollution". Journal of Radioanalytical and Nuclear Chemistry 141 (2): 427–436.
- ^ [1] International Bee Research Association.
- ^ a b c d "Honey and Bees." at the Wayback Machine (archived 5 March 2010) National Honey Board.
- ^ Whitmyre, Val. "The Plight of the Honeybees." University of California. Retrieved 14 April 2007.
- ^ Standifer LN. "Honey Bee Nutrition And Supplemental Feeding". Excerpted from "Beekeeping in the United States." Retrieved 14 April 2007.
- ^ Bequaert, J.Q. (1932). "The Nearctic social wasps of the subfamily polybiinae (Hymenoptera; Vespidae)". Entomologica Americana.
- ^ Britto, Fábio Barros, and Flávio Henrique Caetano. "Morphological Features and Occurrence of Degenerative Characteristics in the Hypopharyngeal Glands of the Paper Wasp Polistes versicolor (Olivier) (Hymenoptera: Vespidae)." Micron 37.8 (2006): 742-47. Web.
- ^ Root, p. 355
- ^ a b Tomasik, Piotr (2004) Chemical and functional properties of food saccharides, CRC Press, p. 74, ISBN 0-8493-1486-0
- ^ Kántor, Zoltán; Pitsi, Guido; Thoen, Jan (1999). "Glass Transition Temperature of Honey as a Function of Water Content As Determined by Differential Scanning Calorimetry". Journal of Agricultural and Food Chemistry 47 (6): 2327–2330.
- ^ Vidal Russell, E.; Israeloff, N. E. (2000). "Direct observation of molecular cooperativity near the glass transition". Nature 408 (6813): 695–698.
- ^ Value-added products from beekeeping. Food and Agriculture Organization of the United Nations. 1996. pp. 7–8.
- ^ a b c d Bogdanov, Stefan (2009) "Physical Properties of Honey" at the Wayback Machine (archived 20 September 2009), Chapter 4 in Book of Honey, Bee Product Science.
- ^ Krell, pp. 5–6
- ^ a b c Root, p. 348
- ^ Hans-Dieter Belitz, Werner Grosch, Peter Schieberle Food chemistry Springer Verlag, Berlin-Heidelberg 2004 p. 884 ISBN 3-540-69933-3
- ^ Zdzisław E. Sikorski Chemical and functional properties of food components CRC Press 2007 p. 121 ISBN 0-8493-9675-1
- ^ Root, p. 350
- ^ Krell, pp. 40–43
- ^ pH and Acids in Honey. National Honey Board Food Technology/Product Research Program
- ^ Wilkins, Alistair L. and Lu, Yinrong (1995). "Extractives from New Zealand Honeys. 5. Aliphatic Dicarboxylic Acids in New Zealand Rewarewa (Knightea excelsa) Honey". J. Agric. Food Chem. 43 (12): 3021–3025.
- ^ Crane, Eva (1983) The Archaeology of Beekeeping, Cornell University Press, ISBN 0-8014-1609-4
- ^ Isack, H. A.; Reyer, H.-U. (1989). "Honeyguides and honey gatherers: interspecific communication in a symbiotic relationship". Science 243 (4896): 1343–6.
- ^ Short, Lester, Horne, Jennifer and Diamond, A. W. (2003). "Honeyguides". In Christopher Perrins (Ed.). Firefly Encyclopedia of Birds. Firefly Books. pp. 396–397. ISBN 1-55297-777-3.
- ^ Dean, W. R. J.; MacDonald, I. A. W. (1981). "A Review of African Birds Feeding in Association with Mammals". Ostrich 52 (3): 135.
- ^ Kvavadze, Eliso; Gambashidze, Irina; Mindiashvili, Giorgi; Gogochuri, Giorgi (2006). "The first find in southern Georgia of fossil honey from the Bronze Age, based on palynological data". Vegetation History and Archaeobotany 16 (5): 399.
- ^ Georgian ancient honey. cncworld.tv (31 March 2012). Retrieved on 10 July 2012.
- ^ The world's first winemakers were the world's first beekeepers. guildofscientifictroubadours.com (2 April 2012). Retrieved on 10 July 2012.
- ^ Larry Gonick The Cartoon History of the Universe Vol.2
- ^ a b Pećanac, M.; Janjić, Z.; Komarcević, A.; Pajić, M.; Dobanovacki, D.; Misković, SS. (2013). "Burns treatment in ancient times". Med Pregl 66 (5–6): 263–7.
- ^ a b A Meaningful Story of Buddha, Elephant and Monkey by Marguerite Theophil, United Press International, 16 November 2006, accessed 9 August 2008
- ^ Berel, Rabbi. (24 September 2005) Apples and Honey. Aish.com. Retrieved on 6 February 2011.
- ^ "Why is honey kosher?" Chabad.org. Retrieved 30 November 2010.
- ^ Sahih Bukhari vol. 7, book 71, number 584, 585, 588 and 603.
- ^ a b Yusuf 'Ali, 'Abdullah. An Nahl, Al-Quran Chapter 16 (The Bee) quoted from "The Holy Qur'an: Original Arabic Text with English Translation & Selected Commentaries". Saba Islamic Media. Retrieved 20 May 2013.
- ^ Definition of honey and honey products. (PDF) . Retrieved on 9 January 2012.
- ^ a b Questions Most Frequently Asked About Sugar. American Sugar Alliance.
- ^ Nutrient data for 19296, Honey. USDA Nutrient Data Laboratory.
- ^ Martos I, Ferreres F, Tomás-Barberán F (2000). "Identification of flavonoid markers for the botanical origin of Eucalyptus honey". J Agric Food Chem 48 (5): 1498–502.
- ^ Gheldof N, Wang X, Engeseth N (2002). "Identification and quantification of antioxidant components of honeys from various floral sources". J Agric Food Chem 50 (21): 5870–7.
- ^ Beesource Beekeeping » Honey Composition and Properties. Beesource.com. Retrieved on 6 February 2011.
- ^ Arcot, Jayashree and Brand-Miller, Jennie (March 2005) A Preliminary Assessment of the Glycemic Index of Honey. A report for the Rural Industries Research and Development Corporation. RIRDC Publication No 05/027. rirdc.infoservices.com.au
- ^ Krell
- ^ http://link.springer.com/chapter/10.1007/978-1-4613-1119-5_8#page-1
- ^ The Hive: The Story of the Honeybee and Us By Bee Wilson --St. Martins Press 2004 Page 167
^ Edwards, G and Walker, D A (1983). C3,C4: Mechanisms, and Cellular and Environmental Regulation, of Photosynthesis. University of California Press. pp. 469–. GGKEY:05LA62Q2TQJ.
Sucrose synthesized by a C4 plant (e.g. sugar beet) can be distinguished from sucrose synthesized by a C3 plant (e.g. sugar-cane) due to differences in δ values.
- ^ Barry, Carla (1999). "The detection of C4 sugars in honey". Hivelights (Canadian Honey Council) 12 (1). Archived from the original on 17 June 2008.
- ^ Value-added products from beekeeping. Chapter 2. Fao.org. Retrieved on 14 April 2011.
^ "The Rheological & Mellisopalynological Properties of Honey" (PDF). Minerva Scientific. Retrieved 10 December 2012.
If however, rheological measurements are made on a given sample it can be deduced that the sample is predominantly Manuka (Graph 2) or Kanuka (Graph 3) or a mixture of the two plant species
^ "Definition of Honey and Honey Products" (PDF). National Honey Issac Board. Retrieved 3 February 2011.
Blended Honey: A homogeneous mixture of two or more honeys differing in floral source, color, flavor, density or geographic origin.
^ "Honey Color and Flavor". National Honey Board. Retrieved 3 February 2011.
Wildflower honey is often used to describe honey from miscellaneous and undefined flower sources.
^ "Varieties of honey: Polyfloral honey". The Honey Book. Retrieved 10 November 2007.
Honey that is from wild or commercialized honeybees that is derived from many types of flowers is a resulting Polyfloral honey.
- ^ Mountain Wildflower Honey. Mieliditalia.it. Retrieved on 6 February 2011.
- ^ a b The Colours Of Honey. Mieliditalia.it. Retrieved on 6 February 2011.
- ^ Gounari, Sofia (2006). "Studies on the phenology of Marchalina hellenica (gen.) (Hemiptera: coccoidea, margarodidae) in relation to honeydew flow". Journal of apicultural research 45 (1): 8–12.
- ^ a b c Flottum, Kim (2010). The Backyard Beekeeper: An Absolute Beginner's Guide to Keeping Bees in Your Yard and Garden. Quarry Books. pp. 170–.
- ^ Subramanian, R.; Hebbar, H. Umesh; Rastogi, N. K. (2007). "Processing of Honey: A Review". International Journal of Food Properties 10: 127.
- ^ Definition of Honey and Honey Products at the Wayback Machine (archived 3 December 2007). honey.com. Approved by the National Honey Board 15 June 1996; Updated 27 September 2003
- ^ Can Local Honey Help My Allergies?. Webmd.com (1 February 2012). Retrieved on 2 August 2013.
- ^ "United States Standards for Grades of Extracted Honey". USDA / Agricultural Marketing Service. Retrieved 20 January 2012.
- ^ a b Damerow, Gail (2011). The Backyard Homestead Guide to Raising Farm Animals: Choose the Best Breeds for Small-Space Farming, Produce Your Own Grass-Fed Meat, Gather Fresh Eggs, Collect Fresh Milk, Make Your Own Cheese, Keep Chickens, Turkeys, Ducks, Rabbits, Goats, Sheep, Pigs, Cattle, & Bees. Storey Publishing, LLC. pp. 167–.
- ^ First Regional Training Workshop for Beekeepers. Bib. Orton IICA / CATIE. 1992. pp. 55–.
- ^ Ultrasonic Honey Processing. Hielscher.com. Retrieved on 6 February 2011.
- ^ Sharma, Rajeev (2005). Improve your Health! with Honey. Diamond Pocket Books. pp. 33–.
- ^ a b Krell, Rainer (1996). Value-added Products Froom Beekeeping. Food & Agriculture Org. pp. 25–.
- ^ Honey Processing. Beeworks.com. Retrieved on 6 February 2011.
- ^ "The History of the Origin and Development of Museums". Dr. M. A. Hagen. The American naturalist, Volume 10. 1876.
- ^ 1894. The Mummy: A Handbook of Egyptian Funerary Archaeology. 2nd ed. Cambridge: Cambridge University Press. (Reprinted New York: Dover Publications, 1989)
- ^ What to Do About Crystallized Honey. Heavenly Homemakers. Retrieved on 2 August 2013.
- ^ Decrystallizing Honey. Lynnskitchenadventures.com. Retrieved on 2 August 2013.
- ^ "United States Standards for Grades of Extracted Honey". USDA. Retrieved 11 May 2010.
- ^ NOTIFICATION, MINISTRY OF AGRICULTURE (Department of Agriculture and Co-operation) New Delhi, 24 December 2008
- ^ a b Bogdanov, Stefan (2008) "Honey production" at the Wayback Machine (archived 5 March 2009). Bee Product Science
- ^ Allan, Matthew. "Basic Honey Processing". Beekeeping in a Nutshell 5.
- ^ "Keeping Tabs on Honey".
- ^ a b c Altman, Nathaniel (9 March 2010). The Honey Prescription: The Amazing Power of Honey As Medicine. Inner Traditions / Bear & Company. pp. 60–62.
- ^ "How is honey good for you?". Isha Blog. Retrieved 15 March 2014.
- ^ Pand, KN. Simple Yoga for Good Health. India: Star Publications. p. 100.
- ^ Rudmik L, Hoy M, Schlosser RJ, et al. (April 2013). "Topical therapies in the management of chronic rhinosinusitis: an evidence-based review with recommendations". Int Forum Allergy Rhinol (Review) 3 (4): 281–98.
- ^ Wijesinghe M, Weatherall M, Perrin K, Beasley R (May 2009). "Honey in the treatment of burns: a systematic review and meta-analysis of its efficacy". N. Z. Med. J. (Systematic review) 122 (1295): 47–60.
- ^ a b c "Apitherapy".
- ^ Mulholland S, Chang AB (2009). "Honey and lozenges for children with non-specific cough". Cochrane Database Syst Rev (Systematic review) (2): CD007523.
- ^ Oduwole O, Meremikwu MM, Oyo-Ita A, Udoh EE (2012). "Honey for acute cough in children". Cochrane Database Syst Rev (Systematic review) 3: CD007094.
- ^ a b "Cough – Treatment".
- ^ US FDA Using Over-the-Counter Cough and Cold Products in Children
- ^ Eekhof JA, Van Wijk B, Knuistingh Neven A, van der Wouden JC (2012). "Interventions for ingrowing toenails". Cochrane Database Syst Rev (Systematic review) 4: CD001541.
- ^ O'Meara S, Al-Kurdi D, Ologun Y, Ovington LG, Martyn-St James M, Richardson R (2014). "Antibiotics and antiseptics for venous leg ulcers". Cochrane Database Syst Rev (Systematic review) 1: CD003557.
- ^ Asked Questions The National Honey Board at the Wayback Machine (archived 1 February 2010). Honey.com. Retrieved on 6 February 2011.
- ^ Report on Minimally Processed Infant Weaning Foods and the Risk of Infant Botulism. (PDF). Advisory Committee on the Microbiological Safety of Food (July 2006). food.gov.uk. Retrieved on 9 January 2012.
- ^ Botulism in the United States, 1899–1996, Handbook for Epidemiologists, Clinicians, and Laboratory Workers, Atlanta, GA. Centers for Disease Control and Prevention (1998)
- ^ Infant Botulism and Honey. Edis.ifas.ufl.edu. Retrieved on 9 January 2012.
- ^ "Grayanotoxin" at the Wayback Machine (archived 14 March 2010) in the Foodborne Pathogenic Microorganisms and Natural Toxins Handbook, FDA Center for Food Safety and Applied Nutrition.
- ^ Tutu Bush and Toxic Honey. National Beekeepers Association, New Zealand
- ^ a b FAOstat Browse data. FAOSTAT Domains >>Production>>Livestock Primary; Item: Honey, natural; Area: World; Year: as needed
- ^ Where Honey Comes From. Wherefoodcomesfrom.com (9 November 2012). Retrieved on 2 August 2013.
- ^ Lavin Tierra, Mariely (February 2008). "Yucatán y su miel". México Desconocido 372: 78–83.
- ^ Miel de Corse mele di Corsica, la gamme variétale AOC AOP. Miel-corse.eu. Retrieved on 6 February 2011.
- ^ 14. HONEY MARKETING AND INTERNATIONAL TRADE. fao.org
- Bee bread
- Folk medicine
- Food
- Honey flow
- Honey hunting
- Honey varieties
- More Than Honey—a 2012 Swiss documentary film on the current state of honey bees and beekeeping
- National honey show
- Royal jelly
See also
Modern beehives
Smoking the hive
Using a blower to remove bees from honey prior to removal to honey house
A beekeeper removing frames from the hive
A capped honey super frame
Opening the cells: Uncapping
An uncapping fork
Uncapping the cells by hand using an uncapping knife
Extracting the honey
Filtering the honey
Pouring in pots
Gallery of honey harvesting
Honey consumption per capita per year exceeds one kilogram in some countries like Austria, Germany and Switzerland.[104]
Honey is also one of the gourmet products of the French island of Corsica. Corsican honey is certified as to its origin (Appellation d'origine contrôlée) just as are French wines, like Champagne.[103]
Mexico is also an important producer of honey, providing more than 4% of the world's supply.[101] Much of this (about one-third) comes from the Yucatán Peninsula. Honey production began there when the Apis mellifera and the A. mellifera ligustica were introduced there early in the 20th century. Most of Mexico's Yucatán producers are small, family operations who use original traditional techniques, moving hives to take advantage of the various tropical and subtropical flowers.[102]
|United States
As of 2012, China, Turkey, and Argentina were the top producers of natural honey, followed by Ukraine and the United States.[100]
Honey-producing and consuming countries
Toxic honey may also result when bees are proximate to tutu bushes (Coriaria arborea) and the vine hopper insect (Scolypopa australis). Both are found throughout New Zealand. Bees gather honeydew produced by the vine hopper insects feeding on the tutu plant. This introduces the poison tutin into honey.[99] Only a few areas in New Zealand (Coromandel Peninsula, Eastern Bay of Plenty and the Marlborough Sound) frequently produce toxic honey. Symptoms of tutin poisoning include vomiting, delirium, giddiness, increased excitability, stupor, coma, and violent convulsions. To reduce the risk of tutin poisoning, humans should not eat honey taken from feral hives in the risk areas of New Zealand. Since December 2001, New Zealand beekeepers have been required to reduce the risk of producing toxic honey by closely monitoring tutu, vine hopper, and foraging conditions within 3 kilometres (1.9 mi) of their apiary.
New Zealand
Honey produced from flowers of rhododendrons, mountain laurels, sheep laurel, and azaleas may cause honey intoxication. Symptoms include dizziness, weakness, excessive perspiration, nausea, and vomiting. Less commonly, low blood pressure, shock, heart rhythm irregularities, and convulsions may occur, with rare cases resulting in death. Honey intoxication is more likely when using "natural" unprocessed honey and honey from farmers who may have a small number of hives. Commercial processing, with pooling of honey from numerous sources, is thought to dilute any toxins.[98]
Toxic honey
Infantile botulism shows geographical variation. In the UK, only six cases have been reported between 1976 and 2006,[95] yet the U.S. has much higher rates: 1.9 per 100,000 live births, 47.2% of which are in California.[96] While the risk honey poses to infant health is small, it is recommended not to take the risk.[97]
Infants can contract botulism from honey.[94]
Health hazards
Evidence does not support the use of honey-based products for the treatment of venous leg ulcers.[93]
Honey is of no benefit in treating ingrown toenail.[92]
Ingrown toenail
People who have a weakened immune system should not eat honey because of the risk of bacterial or fungal infection.[87]
Immune system
Regulatory authorities in the US and the UK recommend avoiding giving over the counter cold medication to children.[90][91] The UK authorities recommend "a warm drink of lemon and honey or a simple cough syrup that contains glycerol or honey" in children instead, but warn that honey should not be given to very young children because of the risk of infant botulism.[90]
There is little evidence for or against honey as treatment of coughs for children. For chronic cough and acute cough, Cochrane systematic reviews found that there is no strong evidence for or against the use of honey.[88][89]
Honey has been promoted as being potentially of use in the treatment of cancer.[87] However, while experiments have found honey can—in common with many substances—kill cancer cells in the laboratory, there is no evidence of its benefit treating cancer in people.[87]
There is some weak evidence that honey may help treat mild burns if used in a dressing.[86]
Burns dressing
Consumption of honey is sometimes advocated as a treatment for seasonal allergies due to pollen, however, honey is generally considered ineffective for the treatment of rhinosinusitis.[85]
The potential health benefits of honey have been studied in clinical trials and other experiments according to the scientific method. Little to no efficacy has been identified.
Health effects
Per traditional yoga practice, daily consumption of honey mixed with warm water is said to strengthen the circulatory system, and is therefore recommended.[83] A honey and warm water mixture is also recommended by yoga practitioners for asthmatics.[84]
Medieval Islamic and Christian scholars described the use of honey in medicine of that period.[82]
The Quran mentions honey as medicine.[41][82]
Honey was used medicinally by ancient Greeks and Egyptians and has been traditionally used in Ayurveda in India and in Traditional Chinese Medicine.[36][82]
Historically, honey has been used by humans both orally and topically to treat various ailments including gastric disturbances, ulcers, wounds, and burns.
Traditional medicine
A 2008 Italian study determined nuclear magnetic resonance spectroscopy can be used to distinguish between different honey types, and can be used to pinpoint the area where it was produced. Researchers were able to identify differences in acacia and polyfloral honeys by the differing proportions of fructose and sucrose, as well as differing levels of aromatic amino acids phenylalanine and tyrosine. This ability allows greater ease of selecting compatible stocks.[81]
In jars, fresh honey should appear as a pure, consistent fluid, and should not set in layers. Within a few weeks to a few months of extraction, many varieties of honey crystallize into a cream-colored solid. Some varieties of honey, including tupelo, acacia, and sage, crystallize less regularly. Honey may be heated during bottling at temperatures of 40–49 °C (104–120 °F) to delay or inhibit crystallization. Overheating is indicated by change in enzyme levels, for instance, diastase activity, which can be determined with the Schade or the Phadebas methods. A fluffy film on the surface of the honey (like a white foam), or marble-colored or white-spotted crystallization on a containers sides, is formed by air bubbles trapped during the bottling process.
High-quality honey can be distinguished by fragrance, taste, and consistency. Ripe, freshly collected, high-quality honey at 20 °C (68 °F) should flow from a knife in a straight stream, without breaking into separate drops.[79] After falling down, the honey should form a bead. The honey, when poured, should form small, temporary layers that disappear fairly quickly, indicating high viscosity. If not, it indicates excessive water content (over 20%)[79] of the product. Honey with excessive water content is not suitable for long-term preservation.[80]
Indicators of quality
Other countries may have differing standards on the grading of honey. India, for example, certifies honey grades based on additional factors, such as the Fiehe's test, and other empirical measurements.[78]
|Water content
|Flavor and aroma
|Absence of defects
|< 18.6%
|Good—has a good, normal flavor and aroma for the predominant floral source and is free from caramelization, smoke, fermentation, chemicals and other odor causes
|Practically free—practically no defects that affect appearance or edibility
|Clear—may contain air bubbles that do not materially affect the appearance; may contain a trace of pollen grains or other finely divided particles of suspended material that do not affect appearance
|> 18.6% and < 20.0%
|Reasonably good—practically free from caramelization; free from smoke, fermentation, chemicals, and other causes
|Reasonably free—do not materially affect appearance or edibility
|Reasonably clear—may contain air bubbles, pollen grains, or other finely divided particles of suspended material that do not materially affect appearance
|< 20.0%
|Fairly good—reasonably free from caramelization; free from smoke, fermentation, chemicals, and other causes
|Fairly free—do not seriously affect the appearance or edibility
|Fairly clear—may contain air bubbles, pollen grains, or other finely divided particles of suspended material that do not seriously affect appearance
|> 20.0%
|Fails Grade C
|Fails Grade C
|Fails Grade C
In the US, honey grading is performed voluntarily (USDA does offer inspection and grading "as on-line (in-plant) or lot inspection...upon application, on a fee-for-service basis.") based upon USDA standards. Honey is graded based upon a number of factors, including water content, flavor and aroma, absence of defects and clarity. Honey is also classified by color though it is not a factor in the grading scale.[77]
Honey grading
Distinguishing honey
Regardless of preservation, honey may crystallize over time. The crystals can be dissolved by heating the honey.[75][76]
Because of its unique composition and chemical properties, honey is suitable for long-term storage, and is easily assimilated even after long preservation. Honey, and objects immersed in honey, have been preserved for decades and even centuries.[73][74] The key to preservation is limiting access to humidity. In its cured state, honey has a sufficiently high sugar content to inhibit fermentation. If exposed to moist air, its hydrophilic properties will pull moisture into the honey, eventually diluting it to the point that fermentation can begin.
- Crystallized honey is honey in which some of the glucose content has spontaneously crystallized from solution as the monohydrate. Also called "granulated honey" or "candied honey." Honey that has crystallized (or commercially purchased crystallized) can be returned to a liquid state by warming.[62]
- Pasteurized honey is honey that has been heated in a pasteurization process which requires temperatures of 161 °F (72 °C) or higher. Pasteurization destroys yeast cells. It also liquefies any microcrystals in the honey, which delays the onset of visible crystallization. However, excessive heat exposure also results in product deterioration, as it increases the level of hydroxymethylfurfural (HMF) and reduces enzyme (e.g. diastase) activity. Heat also affects appearance (darkens the natural honey color), taste, and fragrance.[63]
- Raw honey is honey as it exists in the beehive or as obtained by extraction, settling or straining, without adding heat (although some honey that has been "minimally processed" is often labeled as raw honey).[64] Raw honey contains some pollen and may contain small particles of wax. Some allergy sufferers wrongly believe that raw, local honey can help build tolerance to the pollen in the air. [65]
- Strained honey has been passed through a mesh material to remove particulate material (pieces of wax, propolis, other defects) without removing pollen, minerals or enzymes.
- Filtered honey is honey of any type that has been filtered to the extent that all or most of the fine particles, pollen grains, air bubbles, or other materials normally found in suspension, have been removed.[66] The process typically heats honey to 150–170 °F (66–77 °C) to more easily pass through the filter.[67] Filtered honey is very clear and will not crystallize as quickly,[67] making it preferred by the supermarket trade.[68]
- Ultrasonicated honey has been processed by ultrasonication, a non-thermal processing alternative for honey. When honey is exposed to ultrasonication, most of the yeast cells are destroyed. Those cells that survive sonication generally lose their ability to grow, which reduces the rate of honey fermentation substantially. Ultrasonication also eliminates existing crystals and inhibits further crystallization in honey. Ultrasonically aided liquefaction can work at substantially lower temperatures of approximately 95 °F (35 °C) and can reduce liquefaction time to less than 30 seconds.[69]
- Creamed honey, also called whipped honey, spun honey, churned honey, honey fondant, and (in the UK) set honey, has been processed to control crystallization. Creamed honey contains a large number of small crystals, which prevent the formation of larger crystals that can occur in unprocessed honey. The processing also produces a honey with a smooth, spreadable consistency.[70]
- Dried honey has the moisture extracted from liquid honey to create completely solid, nonsticky granules. This process may or may not include the use of drying and anticaking agents.[71] Dried honey is used in baked goods,[71] and to garnish desserts.
- Comb honey is honey still in the honeybees' wax comb. It traditionally is collected by using standard wooden frames in honey supers. The frames are collected and the comb is cut out in chunks before packaging. As an alternative to this labor-intensive method, plastic rings or cartridges can be used that do not require manual cutting of the comb, and speed packaging. Comb honey harvested in the traditional manner is also referred to as "cut-comb honey".[62]:13[72] In India, honey is harvested from forests in bee's natural habitat. It is said that honey will be consumed by the bees on the new moon day, so it is cultivated the day before.
- Chunk honey is packed in widemouth containers consisting of one or more pieces of comb honey immersed in extracted liquid honey.[62]:13
- Honey decoctions are made from honey or honey by-products which have been dissolved in water, then reduced (usually by means of boiling). Other ingredients may then be added. (For example, abbamele has added citrus.) The resulting product may be similar to molasses.
Generally, honey is bottled in its familiar liquid form. However, honey is sold in other forms, and can be subjected to a variety of processing methods.
Classification by packaging and processing
The production of honeydew honey has some complications and dangers. The honey has a much larger proportion of indigestibles than light floral honeys, thus causing dysentery to the bees, resulting in the death of colonies in areas with cold winters. Good beekeeping management requires the removal of honeydew prior to winter in colder areas. Bees collecting this resource also have to be fed protein supplements, as honeydew lacks the protein-rich pollen accompaniment gathered from flowers.
Instead of taking nectar, bees can take honeydew, the sweet secretions of aphids or other plant sap-sucking insects. Honeydew honey is very dark brown in color, with a rich fragrance of stewed fruit or fig jam, and is not as sweet as nectar honeys.[60] Germany's Black Forest is a well known source of honeydew-based honeys, as well as some regions in Bulgaria, Tara (mountain) in Serbia and Northern California in the United States. In Greece, pine honey (a type of honeydew honey) constitutes 60–65% of the annual honey production.[61] Honeydew honey is popular in some areas, but in other areas beekeepers have difficulty selling the stronger flavored product.
Honeydew honey
Monofloral honey is made primarily from the nectar of one type of flower. Different monofloral honeys have a distinctive flavor and color because of differences between their principal nectar sources.[60] To produce monofloral honey, beekeepers keep beehives in an area where the bees have access to only one type of flower. In practice, because of the difficulties in containing bees, a small proportion of any honey will be from additional nectar from other flower types. Typical examples of North American monofloral honeys are clover, orange blossom, blueberry, sage, tupelo, buckwheat, fireweed, mesquite and sourwood. Some typical European examples include thyme, thistle, heather, acacia, dandelion, sunflower, honeysuckle, and varieties from lime and chestnut trees. In North Africa (e.g. Egypt) examples include clover, cotton, and citrus (mainly orange blossoms).
The taste may vary from year to year, and the aroma and the flavor can be more or less intense, depending on which bloomings are prevalent.[59]
Polyfloral honey, also known as wildflower honey,[57] is derived from the nectar of many types of flowers.[58]
Most commercially available honey is blended, meaning it is a mixture of two or more honeys differing in floral source, color, flavor, density or geographic origin.[56]
Generally, honey is classified by the floral source of the nectar from which it was made. Honeys can be from specific types of flower nectars or can be blended after collection. The pollen in honey is traceable to floral source and therefore region of origin. The rheological & melissopalynological properties of honey can be used to identify the major plant nectar source used in its production.[55]
Floral source
Honey is classified by its floral source, and there are also divisions according to the packaging and processing used. There are also regional honeys. In the USA honey is also graded on its color and optical density by USDA standards, graded on a scale called the Pfund scale, which ranges from 0 for "water white" honey to more than 114 for "dark amber" honey.[54]
Isotope ratio mass spectrometry can be used to detect addition of corn syrup and cane sugar by the carbon isotopic signature. Addition of sugars originating from corn or sugar cane (C4 plants, unlike the plants used by bees, and also sugar beet, which are predominantly C3 plants) skews the isotopic ratio of sugars present in honey,[52] but does not influence the isotopic ratio of proteins. In an unadulterated honey, the carbon isotopic ratios of sugars and proteins should match. Levels as low as 7% of addition can be detected.[53]
Adulteration of honey is the addition of other sugars, syrups or compounds into honey to change its flavor, viscosity, make it cheaper to produce, or to increase the fructose content in order to stave off crystallization. According to the Codex Alimentarius of the United Nations, any product labeled as honey or pure honey must be a wholly natural product, although different nations have their own laws concerning labeling.[50] Adulteration of honey is sometimes used as a method of deception when buyers are led to believe that the honey is pure. The practice was common dating back to ancient times, when crystallized honey was often mixed with flour or other fillers, hiding the adulteration from buyers until the honey was liquefied. In modern times the most common adulteration-ingredient became clear, almost-flavorless corn syrup, which, when mixed with honey, is often very difficult to distinguish from unadulterated honey.[51]
Honey has a density of about 1.36 kilograms per litre (36% denser than water).[49]
Its glycemic index ranges from 31 to 78, depending on the variety.[48]
- Fructose: 38.2%
- Glucose: 31.3%
- Maltose: 7.1%
- Sucrose: 1.3%
- Water: 17.2%
- Higher sugars: 1.5%
- Ash: 0.2%
- Other/undetermined: 3.2%
Typical honey analysis:[47]
Honey is a mixture of sugars and other compounds. With respect to carbohydrates, honey is mainly fructose (about 38.5%) and glucose (about 31.0%),[1] making it similar to the synthetically produced inverted sugar syrup, which is approximately 48% fructose, 47% glucose, and 5% sucrose. Honey's remaining carbohydrates include maltose, sucrose, and other complex carbohydrates.[1] As with all nutritive sweeteners, honey is mostly sugars and contains only trace amounts of vitamins or minerals.[43][44] Honey also contains tiny amounts of several compounds thought to function as antioxidants, including chrysin, pinobanksin, vitamin C, catalase, and pinocembrin.[45][46] The specific composition of any batch of honey depends on the flowers available to the bees that produced the honey.[43]
|Nutritional value per 100 g (3.5 oz)
|1,272 kJ (304 kcal)
82.4 g
|82.12 g
|Dietary fiber
|0.2 g
0 g
0.3 g
|Riboflavin (B2)
(3%)0.038 mg
|Niacin (B3)
(1%)0.121 mg
(1%)0.068 mg
|Vitamin B6
(2%)0.024 mg
|Folate (B9)
(1%)2 μg
|Vitamin C
(1%)0.5 mg
|Trace metals
(1%)6 mg
(3%)0.42 mg
(1%)2 mg
(1%)4 mg
(1%)52 mg
(0%)4 mg
(2%)0.22 mg
|Other constituents
|17.10 g
Shown is for 100 g, roughly 5 tbsp.
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
Honey wine, or mead, is typically (modern era) made with a honey and water mixture with a pack of yeast added for fermentation. Primary fermentation usually takes 40 days, after which the must needs to be racked into a secondary fermentation vessel and left to sit about 35–40 more days. If done properly, fermentation will be finished by this point (though if a sparkling mead is desired, fermentation can be restarted after bottling by the addition of a small amount of sugar), but most meads require aging for 6–9 months or more in order to be palatable.
Honey is the main ingredient in the alcoholic beverage mead, which is also known as "honey wine" or "honey beer". Historically, the ferment for mead was honey's naturally occurring yeast. Honey is also used as an adjunct in some beers.
As a fermentable
The main uses of honey are in sweeteners".[42] Honey barbecue and honey mustard are common and popular sauce flavors.
As a food and in cooking
Modern uses
Before the invention of removable frames, bee colonies were often sacrificed in order to conduct the harvest. The harvester would take all the available honey and replace the entire colony the next spring. Since the invention of removable frames, the principles of husbandry lead most beekeepers to ensure that their bees will have enough stores to survive the winter, either by leaving some honey in the beehive or by providing the colony with a honey substitute such as sugar water or crystalline sugar (often in the form of a "candyboard"). The amount of food necessary to survive the winter depends on the race of bees and on the length and severity of local winters.
The honeycomb is removed from the hive and the honey may be extracted from that, either by crushing or by using a honey extractor. The honey is then usually filtered to remove beeswax and other debris.
Honey is collected from wild bee colonies, or from domesticated beehives. Wild bee nests are sometimes located by following a honeyguide bird. The bees may first be pacified by using smoke from a bee smoker. The smoke triggers a feeding instinct (an attempt to save the resources of the hive from a possible fire), making them less aggressive and the smoke obscures the pheromones the bees use to communicate.
Collecting honey
"And thy Lord taught the Bee to build its cells in hills, on trees, and in (men's) habitations; Then to eat of all the produce (of the earth), and find with skill the spacious paths of its Lord: there issues from within their bodies a drink of varying colours, wherein is healing for men: verily in this is a Sign for those who give thought" [Al-Quran 16:68–69].[41]
In Islam, there is an entire chapter (Surah) in the Qur'an called an-Nahl (the Bee). According to his teachings (hadith), Prophet Muhammad strongly recommended honey for healing purposes.[40] The Qur'an promotes honey as a nutritious and healthy food. Below is the English translation of those specific verses.
In the Christian New Testament, Matthew 3:4, John the Baptist is said to have lived for a long period of time in the wilderness on a diet consisting of locusts and wild honey.
In Buddhism, honey plays an important role in the festival of Madhu Purnima, celebrated in India and Bangladesh. The day commemorates Buddha's making peace among his disciples by retreating into the wilderness. The legend has it that while he was there, a monkey brought him honey to eat. On Madhu Purnima, Buddhists remember this act by giving honey to monks. The monkey's gift is frequently depicted in Buddhist art.[37]
The Hebrew Bible contains many references to honey. In the Book of Judges, Samson found a swarm of bees and honey in the carcass of a lion (14:8). In Old Testament law, offerings were made in the temple to God. The Book of Leviticus says that "Every grain offering you bring to the Lord must be made without yeast, for you are not to burn any yeast or honey in a food offering presented to the Lord" (2:11). In the Books of Samuel Jonathan is forced into a confrontation with his father King Saul after eating honey in violation of a rash oath Saul made (14:24–47). The Book of Exodus famously describes the Promised Land as a "land flowing with milk and honey" (33:3). However, the claim has been advanced that the original Hebrew (דבש devash) actually refers to the sweet syrup produced from the juice of dates.[38] Pure honey is considered kosher even though it is produced by a flying insect, a nonkosher creature; other products of nonkosher animals are not kosher.[39]
In Jewish tradition, honey is a symbol for the new year, Rosh Hashanah. At the traditional meal for that holiday, apple slices are dipped in honey and eaten to bring a sweet new year. Some Rosh Hashanah greetings show honey and an apple, symbolizing the feast. In some congregations, small straws of honey are given out to usher in the new year.
In Hinduism, honey (Madhu) is one of the five elixirs of immortality (Panchamrita). In temples, honey is poured over the deities in a ritual called Madhu abhisheka. The Vedas and other ancient literature mention the use of honey as a great medicinal and health food.[37]
Religious significance
Some cultures believed honey had many practical health uses. It was used as an ointment for rashes and burns, and to help soothe sore throats when no other practices were available.
Honey was also cultivated in ancient Mesoamerica. The Maya used honey from the stingless bee for culinary purposes, and continue to do so today. The Maya also regard the bee as sacred (see Mayan stingless bees of Central America).
The art of beekeeping in ancient China has existed since time immemorial and appears to be untraceable to its origin. In the book "Golden Rules of Business Success" written by Fan Li (or Tao Zhu Gong) during the Spring and Autumn Period, there are some parts mentioning the art of beekeeping and the importance of the quality of the wooden box for bee keeping that can affect the quality of its honey.
Pliny the Elder devotes considerable space in his book Naturalis Historia to the bee and honey, and its many uses. In the absence of sugar, Honey was an integral sweetening ingredient in Roman recipes, and references to its use in food can be found in the work of many Roman authors including Athenaeus, Cato and Bassus .
The spiritual and therapeutic use of honey in ancient India is documented in both the Vedas and the Ayurveda texts, which were both composed at least 4,000 years ago.[36]
In ancient Egypt, honey was used to sweeten cakes and biscuits, and was used in many other dishes. Ancient Egyptian and Middle Eastern peoples also used honey for embalming the dead.[35] The fertility god of Egypt, Min, was offered honey.


text:
Disability Access and Inclusion Plan 2017-2022
The Shire of Harvey is strongly committed to ensuring that all community members have the opportunity to take part in local activities and have fair access to Shire of Harvey community programs, events, services and resources. The DAIP aims to enhance access to these services through specific strategies and tasks which are outlined in the Implementation Plan. Through greater participation, we can create stronger communities and enjoy the great facilities, services and activities that the Shire has to offer.
In working to achieve this, the Shire of Harvey has developed a Disability Access and Inclusion Plan (DAIP) in consultation with key stakeholders and the community. It has been produced in accordance with the Disability Discrimination Act 1992 and has been formally approved by the Disability Services Commission. This input has enabled the Shire to identify priority areas for the period 2017 to 2022. The opportunity to provide feedback or suggestions will continue to be welcomed as this plan is implemented over the five year period.
Although the DAIP has a strong focus on access and inclusion for people with disability, its aim is to benefit all members of the community. Access and inclusion are for everyone.
To view the Disability Access and Inclusion Plan 2017-2022 please click below:
The document is also available to view at the following locations:
- Shire of Harvey Offices – located at Harvey and Australind
- Libraries – located at Harvey, Australind, Binningup and Yarloop
To obtain a large print or audio version of this plan, please contact Amy Pitts, Community Development Officer on 9729 0326 or email: email@example.com
For more information and details of services for people with disability, please visit the Disability Services Commission's website.
To learn more about what the Shire of Harvey does to improve access, please visit the following pages of our website:
Have Your Say – An opportunity for you to raise any issues in relation to access and inclusion within the Shire of Harvey.
Toilets, Facilities and Buildings – Information about our buildings and facilities. Links to the Toilet Map for the Shire of Harvey.
Recreation, Tourism and Services – Information on local services and free access for carers.
Community Initiatives – Information about past, present and future projects.
Footpaths and Walkability – Information about the 'walkability' of the Shire and how to report any issues with a footpath.
Recreation, Tourism and Services

subset: commoncrawl


text:
Call us for Water System at (888) 712-8284
Stop using your old water softener in Altamonte Springs, FL now since you have access to Orlando Water at (888) 712-8284. You will not find a better company offering water systems because we customize the right solutions to your unique needs. Get rid of the hard water running through your home and feel what it is like to take a shower with our water softener installation.
Improve your health and help your appliances last longer then you ever thought possible. Once you taste our reverse osmosis water filter you will experience true bliss when the h2o touches your taste buds for the first time. Feel what it is like to be truly unplugged with our water filtration systems by reaching out to us today. Make time to talk to our drinking water expert and see what kind of nonsense you have been drinking and learn how you can solve the problem with our water purification process.
Call This Business!


text:
- Home
- Automotive parts
- Dodge Parts
show / hide sidebar
Best Sellers
Dodge Parts
Body Parts USA specializes in a number of Dodge Viper aftermarket replacement parts and accessories.
Bodypartsusa.com is your one stop shop for Dodge custom parts and accessories. We pride ourselves in manufacturing our products with only the finest quality materials, such as: 100% Grade A Carbon Fiber and high quality fiberglass. Our custom Dodge aftermarket parts and accessories are built to last a lifetime. Each and every single one of our products is entirely handmade and designed by our team of trained professionals in our manufactory in South Florida. This means you can rest assured that you're getting the greatest possible products, made by true professionals, in every sense of the word.
Here at Body Parts USA, we stock a number of in-demand Dodge parts and accessories, including the ultra rare, Dodge Viper SRT-10 passenger hinge cover. We also stock more traditional Dodge parts and accessories, such as Dodge Viper front bumpers, or more specifically, the Dodge Viper SRT-10 passenger side front fender, and the Dodge Viper SRT-10 front bumper cover. If your Dodge is involved in a traffic incident or any other accident for that matter, then fear not, because our team here at Body Parts USA will be able to help you out, and will soon have your Dodge looking better than new. We've already supplied a number of very happy and satisfied customers, and we're sure that your experience will be no different. If you're looking for the finest quality parts and accessories for your Dodge, at an affordable price, we can almost certainly help.
View as


text:
Sky Blues still out in front for A-League glory
HERE we go again.
I am really looking forward to the A-League season.
I think it will be a really even competition which is great news for the football purist.
They won't have things as much their way as they did last season but I think Sydney FC will go back to back.
Their squad hasn't changed that much. I know they have lost Rhyan Grant with a knee injury but Luke Wilkshire will be a fairly solid replacement.
He has got plenty of experience and Arnie (coach Graham Arnold) has known him for quite a while, he went to the World Cup in Germany in 2006 and Arnie was there with him.
Their Polish recruit, winger Adrian Mierzejewski, I think is going to be outstanding and if Milos Ninkovic plays to 70% of what he produced last year, Sydney are going to be very hard to beat.
I think their city neighbours Western Sydney Wanderers will also be up there despite Poppa (Tony Popovic) leaving before the season started.
Western Sydney have recruited exceptionally well and when you have got a club as well organised as the Wanderers, it will be a smooth transition with interim coach Hayden Fox now in charge.
Mark Bridge coming back is huge and hopefully he can show the form he showed before he left.
Spanish striker Oriol Riera will add something to their game because he can hold the ball up and he's good individually.
Provided he can finish a little bit better than he has shown so far in the FFA Cup, he will do well.
Last year's runners-up Melbourne Victory will also be there or thereabouts at the end of the season.
Argentine midfielder Matias Sanchez can add something to their team and Kosta Barbarouses coming back from his season with Wellington Phoenix will be good too and he should be able to pick up where he left off.
I don't think they will change all that much. They haven't evolved. They will play the same kind of football.
They will be very hard to break down. They will be tough mentally and competitive physically.
Cross-town rivals Melbourne City meanwhile might have a few teething problems that new coach Warren Joyce will have to sort out if they are to challenge.
They did have a culture problem last year as much as they want to deny it and that's why they never went on with things.
They need to just harden up and take a bit of the primadonna out of their play.
They almost played with too much of a sense of entitlement because of who they thought they were.
They are playing under the radar a bit this season, which is a good thing and Tim Cahill mentioned that in the press.
They will be up there but it will all depend on new striker Ross McCormack and how the side copes without injured captain and top goalscorer Bruno Fornaroli.
McCormack is a proven goalscorer and he can play but it will be interesting to see how that pans out.
Adelaide United had a rough trot last season but with new coach Marco Kurz at the helm, I think they are going to be resurgent.
I think the Algerian midfielder Karim Matmour will do well for the Reds as will Johan Absalonsen from Denmark.
George Blackwood will come into his own this season after signing from Sydney and Baba Diawara, if he stays fit, will get them goals.
There's a lot more balance right across the park but I think the only thing Adelaide lacks is a little bit of depth at the back.
I can't see them making the top three, but they will certainly be in the finals.
For me Wellington will be really interesting. They bombed out badly last year.
I don't know much about the coach Darije Kalezic and I don't know enough about some of the newer players he has brought in, so they are an unknown quantity.
I think the previous coach Ernie Merrick will do OK at Newcastle but I can see some problems at Brisbane Roar.
Brisbane are all over the shop at the moment and I think they are going to struggle a little bit in terms of their depth as well.
They have signed some interesting players. How they fit into the local landscape remains to be seen.
All in all I think this will be a fascinating season and you won't get that gap between the top and the bottom as you did last year.
It's going to be a fairly good competition to watch.
There will be surprises but if I had to tip I would say Sydney and probably the Wanderers for second with either Melbourne Victory, Perth or even Melbourne City taking third.
I think it's going to be a real fight for fifth and sixth and that should make for an interesting campaign.


text:
You've heard Penny being fucked in her barn next door previously and you've been spying through a hole in the wall ever since hoping to catch a glimpse of the action again! Penny has caught you perving through the wall and needs you to go before her boyfriend gets there. Penny agrees to stripping off and letting you WANK over her perfect tits before she gets fucked again!
We use the latest High Definition camera technology and our videos go through a strict post-production process.
We add 1 new High Definition video, 1 new photo gallery and 1 new Standard Definition video every day.
All our videos are EXCLUSIVE – you won't see our content on other sites. Stream our videos on your computer in real-time, or download & keep them with no restrictions.
Our charges on your bill will be private and discreet. WankItNow.com will NOT show on your statement!
WankItNow.com features high resolution photo sets and Full HD video scenes from sexy girls that love flashing their boobs and showing their naked bodies. The erotic videos in the members area are available to download in SD, HD, Full HD, 4K formats together with streaming and the site is also mobile and tablet compatible.


text:
News Digest
Playa Isla
Art Basel Miami Beach
Miami to Miami Beach rail, $532 million
Miami-to-Beach rail estimated at $532 million - Miami Beach - MiamiHerald.com
"A passenger light rail system from Government Center in downtown Miami to the Convention Center in Miami Beach via the MacArthur Causeway would cost about $532 million to build and some $22 million a year to operate and maintain, project planners told the mayors of Miami-Dade, Miami and Miami beach during a meeting at County Hall on Wednesday...."
more news below (web version link below)
Follow @LaPlayaIsla
Email This
Share to Twitter
Share to Facebook
Share to Pinterest
No comments:
Post a Comment
Newer Post
Older Post
Subscribe to:
Post Comments (Atom)
"Miami Beach" - Google News
"South Beach" FL - Google News
More Miami Beach News
South Beach Walking Food Tour
The ScapeGoat, South of Fifth's favorite cocktail hideaway and an Ariete Hospitality has officially reopened
Image provided by Brustman Carrino Public Relations The ScapeGoat, South of Fifth's favorite cocktail hideaway and an Ariete Hospitality Group concept, h...
2 hours ago
Betsy Hotel South Beach is proud to present Three Poets/Three ...
Baila with Marisol Blanco 11/3/20
Baila with Marisol Blanco Tuesday, 11/03/2020-, 07:00 pm-08:30 pm Website Cost: Free Let's get together for a fun way to get healthy even from home! Dancer...
10 hours ago
Miami Design Preservation League
Motel Row Sunny Isles
"It used to be called Motel Row. And for good reason. Dozens of two-story motels lined Collins Avenue. Some had whimsical themes and architectural flouri...
20 hours ago
World Red Eye | Visual Celebrity Lifestyle Journal from Miami Beach
Haute Living's Deyvanshi Masrani Hosts Parfums de Marly Launch at Saks Fifth Avenue Brickell City Centre
Miami, FL - October 22, 2020 - To welcome luxury parfumerie Parfums de Marly to Miami, SVP of Communications and Director of Fashion for Haute Living Dey...
1 day ago
Eater Miami
15 Miami Restaurants Offering Election Day Freebies and Specials
Be rewarded for voting with Voting is one of the great honors and privileges of our democracy and in these trying times, it feels extra pertinent that ...
2 days ago
ArtCenter/South Florida
Racial justice, pandemic are major artistic themes for winners of The Ellies, Miami's Visual Arts Awards
The post Racial justice, pandemic are major artistic themes for winners of The Ellies, Miami's Visual Arts Awards appeared first on Oolite Arts.
1 week ago
Geniusofdespair: Biscayne Times, August
2 months ago
Lincoln Road Mall — unique shops, sidewalk cafes, restaurants,bars
Ride Around in South Beach for Free
The post Ride Around in South Beach for Free appeared first on Lincoln Road Mall - Shop, Dine, Enjoy.
1 year ago
Blue Moon Miami Beach Hotel
Explore Miami Design District: Restaurants, Shops & Museums
Discover an epicenter of the arts, fashion, and design in the revitalized Miami Design District. Explore a creative neighborhood bursting with local art ...
1 year ago
Nikki Beach Club | Miami | Nikki Beach Miami
Nikki Beach, Miami – Sunday Brunch – Unravel Travel TV (Video)
2 years ago
Wolfsonian-FIU | Museum, library and research center in the Art ...
Julius Klinger: Posters for a Modern Age
Caption: Julius Klinger: Posters for a Modern Age Link: READ MORE
3 years ago
David's Café
Hello world!
Welcome to WordPress. This is your first post. Edit or delete it, then start writing!
3 years ago
South Beach Luxury Resort | The Palms Hotel & Spa
Miami Resident Day Spa Special
[image: Pool-New-Wordpress] learn more about Miami Resident Day Spa Special › The post Miami Resident Day Spa Special appeared first on The Palms Hotel & ...
4 years ago
South Beach Comedy Festival
Slide 1
South Beach Comedy Festival See You In 2017!
5 years ago
Miami Beach 411 - Official Miami Travel Web Site
25 Things You Must Know Before Moving to Miami
IfIf you came here for a week and thought Miami was your new home, here's 25 realities you need to accept before you make our skyline your background on ...
6 years ago
Beached Miami
Love bikes? and art? and picnics? You're invited!
Beached Miami invites you to the third-annual Dwntwn Art Days Bike Tour on Saturday, Sept. 20. The ride will feature artist talks and performances along th...
6 years ago
The Betsy Hotel
SwimShow in Miami Beach
The annual SwimShow is held here in Miami Beach and is the launch pad for the industry's leading swimwear designers. Over 2,500 buyers from 60 countries ar...
7 years ago
Get Fresh - Lime Fresh Mexican Grill
The wait is over. Lime West Kendall Opening July 26th!
Your patience is about to pay off. Lime West Kendall is officially open today! Come visit us at 12516 SW 88th Street.
8 years ago
Miami Beach CInematheque
Hello world!
Welcome to WordPress. This is your first post. Edit or delete it, then start blogging! The post Hello world! appeared first on mbcinema.com.
8 years ago
mango&lime – a miami food blog
Texas Bound
This bit of information will come as old news to many but I figured it was time to make it official here on the blog. D and I are moving to Houston and we'...
9 years ago
Miami Beach travel guide - Wikitravel
Travel news: Monte Carlo Las Vegas Update
As of today, Las Vegas' Monte Carlo Casino Hotel remains closed pending the investigation of last week's fire and the impending repair work. At this time, ...
20 years ago
Miami Beach Hotels | South Beach Hotel | Sagamore Hotel
South Florida Daily Blog
The Anglers Resort | Boutique Hotel in South Beach. Miami Beach ...
The Fillmore Miami Beach Miami Beach, 33139 - Reviews at Voice ...
South Beach / Miami Beach News
Sunset Harbour Miami Beach Yacht Club
The Betsy Hotel (@TheBetsyHotel) on Twitter
South Beach Miami | Beacon Hotel Special Offers | Miami Beach ...
Travel + Leisure
Miami Beach - Miami
Calvary Chapel Miami Beach | Christian Church, Bible Study ...
Gay South Beach, Gay Miami, Gay Miami Beach - SOBEGAYINFO ...
Welcome to Miami Beach Bar Association
Miami Beach : Miami Beach news and photos | MiamiHerald.com
Miami's South Beach - South Beach Miami, FL
Miami Events Neighborhood: South Beach - Miami Entertainment ...
The Beacon Hotel l South Beach Hotels l Miami Beach Hotels l Art ...
KAYAK - Miami Beach Hotels - The best rates and deals for hotels in ...
Show 10
Show All


text:
After you complete a transaction on Huobi OTC, you can see a highlight "transfer" button. Please click.
- In the pop-up page of "Transfer", choose from "OTC Account" to "Exchange Account" and enter the amount to be transferred. Then click "Transfer Now".
After transfer, you can go to Huobi OTC "Balances" to check your both fiat account and digital assets account.
- After transfer, you can view the balances of OTC account and exchange account in the "Balances" page.


text:
Cash, Trade, Payments, Funding
Financial markets, Operations, Technology
Tax, Compliance, Governance
Moves, Case studies, Corporate strategy
Conference, Webinars, Roundtables
Find out who is the best in the business
3 results found
Sort by:Latest
This Visa/Corporate Treasurer roundtable drills down on corporate cash management behaviour, the problems of forecasting and how to relieve supplier payment bottlenecks
Due to a lack of pre-payment control, demand for using credit cards for procurement purposes is still very low. However, recent developments in Australia could change all that.
Through the power of digital payments, treasurers will not only eradicate human-errors, but they can be confident that the source of their data is reliable and brings long-term strategic benefits.


text:
If you are a new patient we ask that you arrive 15 minutes prior to your appointment time so you can meet us and register with our patient coordinator.
For your convenience, please print, complete, and bring the following forms with you on your first visit.
Aknowledgement of Receipt of Notice of Privacy Practices


text:
Mariano Rivera has 40 saves and a 2.12 ERA in 2013.
(John Munson/The Star-Ledger)
NEW YORK – The call will not come in October. Joe Girardi says there is no sense in that. He wants Mariano Rivera to take some time away from baseball and slip into the early days of retirement. Then Girardi will reach out.
He will not lobby Rivera to return, Girardi stressed after Tuesday's 6-4 victory over the White Sox, when Rivera breezed to his 40th save of the season. He merely wants to make sure Rivera's "heart's right when he decides it's time."
"I would just say to Mo, think about it, and make sure," Girardi said. He added, "Just to make sure that that's exactly what you want to do. And if it's what you want to do, I respect it. As good as you've been, I still think you can probably do it."
At 43, Rivera has a 2.12 ERA.For his part, he appears to have little interest in coming back in 2014. He has admitted he planned to return after 2012, before a torn ACL altered his timetable.
"I already told you guys," he said. "I don't want to come back and do that again. I made my decision. Joe can do whatever he wants. That's fine. I don't tell him what to do. Other than that, I already made my decision in spring training."
Girardi respects that. He says Rivera has given no indication he might change his mind. "I believe he's going to retire," he said.
He also understands the pull of the game.
"Knowing how hard it is to take your uniform off," he said, "you don't ever want to think, you know, in my mind as a player, and I'm not speaking for Mo, but I never wanted to think 'Could I have played a little bit more?'"


text:
RECARO ZERO 1 iSIZE
RECARO ZERO 1 iSIZE
The Zero 1 isize is a 360° rotatable child seat that allows you to get your child in and out the car easily and without stressing your back. It provides safe, rearward facing travelling from birth up to 18kg/105 cm, but can also forward face from 15 months to 18kg. It offers space saving, foldable wings for maximum side impact protection. It uses isofix connection for an easy and secure installation to the vehicle. Stiftung Warentest rated it as "good" (2.3)
The HERO safety system prevents belts from slipping or twisting and makes buckling up easy. Infants are optimally and ergonomically supported with the flexible insert cushion. The height adjustable head supports with memory foam can easily be adjusted as your baby grows. Comfortable seating foam adapts perfectly to the body shape and provides necessary support. There are set reclines position in both directions.
- Low risk of injury in the front and side crash
- Good belting
- The child seat is stable in the vehicle
- Seat installation easy
- Easy to understand operating instructions and warnings
- Good upholstery
- Very good space for the child
- Very low pollutant load
- Machine wash possible
- The cover is easy to remove
- Good workmanship
- Slightly increased risk of incorrect operation
- Buckling the child a little more complex
- Very heavy seat
- Leg rest not optimal
- Sitting position not optimal
- Increased space requirement in the car
- Impaired view for the child to the outside


text:
In my last few blogs, I've talked about the challenges of testing QPI, PCI Express, SATA 3, and DDR3 memory. These buses are common to many Intel Sandy Bridge and Ivy Bridge motherboard designs. Should test engineers take chances and just not test them?
Continue reading "Testing Intel Sandy Bridge and Ivy Bridge" »


text:
The point when I knew soccer had me for good came late in 2012. I was watching a playoff game between the New York Red Bulls, the MLS team that I support, and their rivals, DC United. This was how it went: DC goalkeeper Bill Hamid clipped Red Bulls striker Kenny Cooper, and was immediately red-carded. His substitute, Joe Willis, had the unenviable task of having to defend against a penalty kick immediately after entering the game. Cooper ran towards the ball, took a stutter-step, and knocked the ball in. The Red Bulls seemed to be setting themselves up to advance. And then the goal was called back: several of Cooper's teammates had crossed the goal line before he had made contact with the ball. Cooper readied himself again. Again, he made with the stutter-step. This time, the ball was saved. Shortly thereafter, Red Bulls defender Rafa Marquez incurred a red card. Shortly thereafter, DC United's Nick DeLeon scored. During one of these plays–I'm pretty sure it was Marquez's red card–I wanted nothing more than to throw my head back and let lose with a primal scream of denial.
This would have been perfectly acceptable had I been at the stadium, or even at a soccer bar. Unfortunately, I was in a plane in the midst of a cross-country flight, where cries of existential despair are generally associated with emergencies and horrific actions, as opposed to sports-related frustration. That I had to restrain myself was a prime indicator that this was a sport that had left its mark on me, and was unlikely to relent. A friend of mine did contend, however, that had I been subdued by air marshals due to my reaction to the game, the aftermath would have been amazing press for Major League Soccer. This may be true, but I have no desire to find out for sure.
Part of what I love about soccer is the unceasing flow of it. The best soccer games can be read like compelling fiction: things accelerate slowly; momentum builds; a rhythm becomes hypnotic. Sometimes that accumulated tension pays off and the result is a feeling of elation, a heroic last-second play that shifts fortunes and creates heroes. And sometimes there is only existential despair. Or, perhaps, its cruder form: realizing you've been shouting profanely and incoherently as your team of choice tries valiantly to draw things even, and fails. Last year, when I interviewed the great Israeli writer Etgar Keret, I felt compelled to bring up soccer in a few questions. "With soccer, it's very much like life," he told me. "It's not always that the good guys win."
Translating soccer onto the page can take many forms. Eduardo Galeano's acclaimed Soccer in Sun and Shadow turns the sport's history into evocative prose poetry. David Peace's stunning novel Red or Dead, about longtime Liverpool manager Bill Shankly, uses the book's sprawling length to do stunning things with the cumulative effect of repetition–it made me feel any number of positive feelings about Liverpool, and I'm a Tottenham supporter with a lingering fondness for Everton. In his introduction to Martin King and Martin Knight's memoir of soccer violence, Hoolifan: 30 Years of Hurt, novelist John King likens their work to "the better crime books."
Juan Villoro's God is Round takes an all-encompassing approach, finding a welcome overlap between writing as soccer as metaphor and writing about soccer for the sake of writing about soccer. "This book combines a passion for literature and a passion for football," he writes in its opening pages. It also acts as a kind of syllabus, with references throughout to notable works about soccer. (And notable literary works, period–there's also a reference to Álvaro Enrigue's historically sprawling, experimentally structured novel about tennis and colonialism, Sudden Death to be found in these pages.) Franklin Foer's How Soccer Explains the World: An Unlikely Theory of Globalization, Nelson Rodrigues's A Sombra Das Chuteiras Imortais, and Pete Davies's All Played Out are all mentioned, along with quotes and observations from the likes of Javier Mariás and Adolfo Bioy Casares, and at times the effect of Villoro's book can feel like the distillation of several decades' worth of great soccer writing, filtered through a broader literary lens. And that hearkens to a kind of tradition, too: the effect that books as disparate as Nick Hornby's Fever Pitch and John King's The Football Factory have had in drawing people to the sport.
Villoro occasionally takes in soccer in explicitly literary terms: what begins as musing on why soccer players spit gradually turns into a meditation on the way that games are paced, and on the ways in which certain players are able to manipulate this to their advantage. It's an observation that will resonate most with anyone with an equal passion for the written word and the beautiful game.
Certain geniuses of the game, like Butragueño and Valderrama, are able to slow the ball down, putting the clock in parenthesis; others, like Xavi and Andrés Iniesta, pile up comma after comma to create serial subordinate clauses.
There's also a structural wit afoot here: the final section of God is Round consists of short essays on notable players throughout history. Villoro closes one such piece, on a giant of Brazilian soccer, with the sentence "No one will call themselves Ronaldo again." It's followed by the next piece in the section, titled "A Diatribe Against Cristiano Ronaldo," which lands with an echo and a wink. Very early, Villoro cites a moment from Ken Loach's film Looking for Eric in which Eric Cantona deems an assist to be the highlight of his playing career. "What an eloquent way of making the point that football is nothing without one's teammates," Villoro writes–and for all that he zeroes in on individual achievement here, he also regularly places it in the larger context of how specific teams have performed. Which in turn is echoed by the way Villoro invokes others who have written about soccer: just like the game they follow, the process of turning it into art is a team effort.
There's a bitter sweet echo of Keret's thoughts on soccer to be found when Villoro writes about his own experiences watching the Mexican men's national soccer team. "Though I shouldn't shout about it," he writes, "defeat suits me." As a supporter of the USMNT, described accurately in one recent article as "an okay-to-good international team," this is something that I can relate to very, very much. Attempting to comprehend global soccer as someone who grew up watching league sports where the United States was the pre-eminent world league threw me off for many years: with soccer, you have a host of eminent club leagues, and even more with a host of notable teams and an abundance of more mediocre ones. Throw in the fact that a player might be fantastic in one league and less imposing in another–Roberto Soldado's stints in the Premier League and La Liga come to mind, but then, I'm a Tottenham Hotspur supporter–and you have even more bewilderment.
Villoro ends his book on a decidedly contemporary note, invoking the title of Henry Miller's The Air-Conditioned Nightmare to describe the prospect of the 2022 World Cup in Qatar. He also notes that "[i]n 2015, for the first time in history the U.S. did something exemplary in the world of football." He is, of course, talking about the FBI's investigation and prosecution of assorted CONCACAF officials. (As this observation might indicate, Villoro focuses entirely on men's soccer in his book.) It's an understandable point of conclusion, though it's also one that tethers a fairly timeless set of observations about the sport to a very particular moment in that sport's history. Or perhaps it's evidence of something cyclical about it: the idea that, just as particular moments in the game can haunt us and make us cheer or cry out, so can the triumphs and moral failings of those who govern it. Regardless, in making this book that invokes so much noteworthy writing on the subject, Villoro has created something that can sit well beside all of it.


text:
Black Lives Matter is one of the most influential global social justice movements of our generation, but it's also one that is misunderstood. So, to help distinguish fact from fiction, let's debunk the most common myths about BLM, give you our brief history and clearly lay out our values and mission.
Class is in session!
Why and when did BLM start?
Black Lives Matter is a direct response to anti-Black racism and other forms of oppression that we all experience.
We emerged in 2013 after Trayvon Martin's murderer, George Zimmerman, was acquitted for the death of the unarmed 17-year-old in Sanford, Florida. Our presence also grew after the 2014 death of Mike Brown, the 18-year old from Ferguson, Missouri, who was shot and killed by Darren Wilson, a local police officer, who like Zimmerman, was not held accountable for Brown's murder.
Over the years, we have evolved into a globally recognized organizing project with 40 chapters in North America and the United Kingdom. We've also helped change the way that we talk about racism, police brutality, class and gender and LGBTQ inequality.
This is just the beginning. Looking at the current news headlines, it's clear that there's a lot more work to do.
Want to learn more about BLM'S herstory? Go here.
So wait, you turned a hashtag into a movement?
Well . . . hashtags don't create movements. People do.
Thankfully over the years, we've been blessed with the incredible help of advocates, artists, designers and techies that have offered their love and assistance to help us transform #BlackLivesMatter from a Twitter hashtag into an organizing network.
However, we are fully aware that we didn't invent the act of fighting for our freedom. That has always been part of Black folks' history and Black Lives Matter is simply an extension of that rich legacy. We also recognize that this work isn't just about Black Lives Matter. While we started this instrumental network, we are a part of a much larger movement that involves so many other powerful organizations across the country and the world.
The fight is bigger than us—and it always has been.
But I thought BLM was about stopping the murders of Black men. Why do you talk about other issues?
No doubt, the tragic deaths of young Black men such as Trayvon Martin and Mike Brown helped inspire this movement. But if we all want to be free, we can't just focus on how police brutality affects Black men and boys.
For starters, Sandra Bland, Renisha McBride, Islan Nettles, Mya Hall, Penny Proud, Rekia Boyd, Miriam Carey and countless others are reminders that Black women and girls are not only impacted by police violence, but gender violence as well. And BLM refuses to erase cisgender and transgender women from this crucial conversation.
We will always #SayHerName.
Second, given that the network was started by two queer identified women, it's also important that we fight for Black LGBTQ lives because 1) last time we checked, Black LGBTQ folks are Black too and 2) we are vulnerable—if not more so—to the oppression that we are fighting against.
It's our duty to address homophobia and transphobia within our own community and beyond. That's what Black Lives Matter is about: Making room for ALL of us, not just some of us.
Finally, BLM recognizes that police brutality isn't the only issue that endangers our lives and creates inequality. This is why we advocate for a range of solutions including reparations, universal health care, electing more progressive Black politicians, decriminalizing drug offenses, increased tax incentives and loans for Black businesses and a guaranteed minimum livable income for all Black people.
This is what true freedom looks like for us.
Read more about BLM's policy demands here.
Is DeRay Mckesson the leader or co-founder of BLM?
Nope. While Mckesson is often mistakenly identified as one of the leaders of BLM or a co-founder, that is false. He may be dedicated to the cause with his own work and organization, but the co-founders of BLM are and have always been Alicia Garza, Patrisse Cullors and Opal Tometi.
Does BLM hate the police?
BLM hates the ways that state violence tears our communities apart. This is bigger than individuals or professions. We demand that law enforcement stop killing us, terrorizing us and separating our families and our communities.
We also demand that we find new ways of keeping our communities safe—you can't end violence with more violence. That is, and has always been, a failed strategy for change.
In the end, we want a world in which Black lives are valued, respected and safe. That includes the role that police play in our communities, but it isn't limited to it.
Does BLM hate white people?
Despite what conservatives say, we are not a hate group, nor do we hate white people. We are unapologetically fighting white supremacy and we welcome white allies who are dedicated to eradicating anti-Black racism.
Most important, centering Black lives is not an act of violence or hatred against whites. This is about acknowledging that the system already treats white lives as far more valuable and more worthy of protection, safety and a higher quality of life than we are.
Don't all lives matter? Why just Black ones?
Of course white and non-Black lives matter, but like we said above, given this country's history, policies and criminal justice system, it's obvious that Black, Latino and indigenous lives are the ones that are constantly undervalued, underserved and viewed as less important.
This has got to change.
Hopefully now you have a better grasp on what Black Lives Matter is and what we actually stand for.
Have more questions? Learn more about our work at blacklivesmatter.com.


text:
Originally posted by Bader
Your comment "Money should flow freely out of the Lions share back to where it came from, the people."
Money originates in the banks computers, is borrowed by govts businesses and people. It does eventually get back to the bank as receipts and savings and as interest and loan repayments.
If you are talking about tax money, the govt has to tax you to at
least pay the bank loans back, as long as you are happy for them to borrow it as debt against your future income/time.
MOney doesnt originate as savings which the banks depend on to lend. Thats a lie. Banks will say that they lend deposits and most people immediately think, oh yeah thats our savings we deposit in our accounts. Thats not it. They lend new money created by computer figures, at multipals against one dollar of your savings or what income you bank in your business account.
As loans are paid off that money you pay in is cancelled. When you get a loan approved they DEPOSIT it in your account, just like you have put in the money as a saving. They lent you your depsit didnt they?
Every day banks are cancelling money and creating new money
and you can guess that if the rate of cancelling is greater than the rate of creating them it will swallow itself up and disappear.
Thus its an inflationary system and inflation destroys saving over time, which means we have to work longer and harder to keep pace, and isnt that exactly what is happening?
WE fight the boss, we fight the govt, the boss fights the govt and the worker and we cant win and the reason is obvious.
"In Santiago Yaitepec the people say that to migrate north is to die a little. When a family member is absent, either dead or far way, the rest of the family still performs healing and rituals for them, using photographs and clothing. In the hills the people strike the clothing of the dead and migrants with a staff, and light candles and ask that wherever they are they do not suffer and repent for their sins."
Howdy Bader
Very sad story, which represents how the jungle swallows its weakest members. Immigration is never a solution, but a symptom of the cancer. We must remove the tumor...
"Money should flow freely out of the Lions share back to where it came from, the people."
This statement is not mine but I can defend it. The lion's share (for example, Mexico has one of the highest concentration of millionaries) is unsustainable when people are forced to emigrate and children are dying of hunger. It's simply immoral.
As for whether the whole jungle is run by a small clique of bankers/usurers, the other lions being victims of it, it's rather doubtful. Unless you reserve the label of lions for them and apply the term "other predators" to all those who serve them: foxes, hyenas, serpents, vultures, parrots (who repeat what they hear) and even rats. They all have a stake in the jungle: THE SCRAPS. They would do anything to prevent the little animals from ever running their own lives in cooperative forms.
Sure, we can try to win them over, but be aware what's at stake. The upper end of the food chain doesn't allow for solidarity with the lower end of the food chain. It's a matter of "kill or be killed"...:confused:


text:
Turkish Noodles with Mushrooms
(Mantarli Eriste)
2 servings of large egg noodles
2 tbsp butter
2 tbsp extra virgin olive oil
1 onion, chopped
1-2 garlic cloves, chopped
2 large tomatoes, peeled, diced
3 tbsp tomato paste
8-10 medium size mushrooms, cleaned, sliced
1/2 tsp crushed red pepper
Fresh parsley, chopped
1 tsp lemon zest
Boil the egg noodles and drain. Melt the butter in a cooking pot. Add the noodles, salt, pepper, and toss.
Meanwhile saute the onion with olive oil for a few minutes. Add the garlic when the smell comes out, then add tomatoes, mushrooms, crushed pepper, salt and pepper. Cook for about 8 minutes over medium-low heat.
Place the noddles on a serving dish and pour the mushroom sauce on the top. Sprinkle parsley and lemon zest all over. Serve as a light lunch dish with Radish Salad.
2 servings.
Labels: Pasta


text:
Andy Warhol The Biography Softcover Book 2003 Velvet Underground Lou Reed Edie Sedgwick Allen Ginsberg CBGB Jim Morrison David Bowie Nico
Andy Warhol The Biography Softcover Book 2003 Velvet Underground Lou Reed Edie Sedgwick Allen Ginsberg CBGB Jim Morrison David Bowie Nico
Warhol: The Biography
by Victor Bockris
Thick Heavy Book
Excellent Condition
6 X 9 Inches
586 pages
Copyright 2003
Shipping from United States
Processing time
1-2 business days
Customs and import taxes
Buyers are responsible for any customs and import taxes that may apply. I'm not responsible for delays due to customs.
Payment Options
Returns & Exchanges
I don't accept returns, exchanges, or cancellations
But please contact me if you have any problems with your order.
Frequently Asked Questions
Custom and personalized orders
We are always open to custom orders. Bring us your ideas, and we will do our best to accommodate!
Please read listings carefully as we do not accept returns due to items not fitting or 'change of heart'. We do our due diligence to measure items accurately and take great care in ensuring that these items are 'as listed'.
If item arrives damaged, please contact us immediately so that we can arrange a return.
Please contact the shop within 14 Days of purchase if your item is not satisfactory and we will be more than happy to work with you. Customer service is our #1 priority. The buyer is solely responsible for all shipping costs associated with the return.