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[
"Shulgi",
"occupation",
"sovereign"
] | Shulgi (𒀭𒂄𒄀 dŠulgi, formerly read as Dungi) of Ur was the second king of the Third Dynasty of Ur. He reigned for 48 years, from c. 2094 – c. 2046 BC (Middle Chronology) or possibly c. 2030 – 1982 BC (Short Chronology). His accomplishments include the completion of construction of the Great Ziggurat of Ur, begun by his father Ur-Nammu. On his inscriptions, he took the titles "King of Ur", "King of Sumer and Akkad" and "King of the four corners of the universe". He used the symbol for divinity (𒀭) before his name, marking his apotheosis, from the 23rd year of his reign. | occupation | 48 | [
"job",
"profession",
"career",
"vocation",
"employment"
] | null | null |
[
"Lugal-zage-si",
"instance of",
"human"
] | Lugal-Zage-Si (LUGAL.ZAG.GE.SI 𒈗𒍠𒄀𒋛; frequently spelled Lugalzaggesi, sometimes Lugalzagesi or "Lugal-Zaggisi") of Umma (reigned c. 2358 - 2334 BCE middle chronology) was the last Sumerian king before the conquest of Sumer by Sargon of Akkad and the rise of the Akkadian Empire, and was considered as the only king of the third dynasty of Uruk, according to the Sumerian King List. Initially, as king of Umma, he led the final victory of Umma in the generation-long conflict with the city-state Lagash for the fertile plain of Gu-Edin. Following up on this success, he then united Sumer briefly as a single kingdom."The man of Umma ... committed a sin against Ningirsu. ... Offence there was none in Urukagina, king of Girsu, but as for Lugal-Zage-Si, governor of Umma, may his goddess Nisaba make him carry his sin upon his neck" (alternatively – "may she carry his sin upon her neck").
Later, Lugal-Zage-Si invaded Kish, where he overthrew Ur-Zababa, Ur, Nippur, and Larsa; as well as Uruk, where he established his new capital. He ruled for 25 (or 34) years according to the Sumerian King List.Lugal-Zage-Si claimed in his inscription that Enlil gave to him "all the lands between the upper and the lower seas", that is, between the Mediterranean Sea and the Persian Gulf:
"When Enlil, the king of all the lands, gave the kingship of the Land to Lugalzagesi, he justifyed "eyes" of the Land; he made all the lands throw themselves at his feet; from the rising of the sun to the setting of the sun, he made them prostrate before him."
Although his incursion to the Mediterranean was, in the eyes of some modern scholars, not much more than "a successful raiding party", the inscription "marks the first time that a Sumerian prince claimed to have reached what was, for them, the western edge of the world". (Historical accounts from much later tablets asserted that Lugal-Anne-Mundu of Adab, a slightly earlier king, had also conquered as far as the Mediterranean and the Taurus mountains, but contemporary records for the entire period before Sargon are still far too sketchy to permit scholars to reconstruct actual events with great confidence.)
Lugal-Zage-Si himself was in turn defeated and his kingdom was annexed by Sargon of Akkad. According to later Babylonian versions of Sargon's inscriptions, Sargon of Akkad captured Lugal-Zage-Si after destroying the walls of Uruk, and led him in a neck-stock to Enlil's temple in Nippur: | instance of | 5 | [
"type of",
"example of",
"manifestation of",
"representation of"
] | null | null |
[
"Lugal-zage-si",
"position held",
"monarch"
] | Lugal-Zage-Si (LUGAL.ZAG.GE.SI 𒈗𒍠𒄀𒋛; frequently spelled Lugalzaggesi, sometimes Lugalzagesi or "Lugal-Zaggisi") of Umma (reigned c. 2358 - 2334 BCE middle chronology) was the last Sumerian king before the conquest of Sumer by Sargon of Akkad and the rise of the Akkadian Empire, and was considered as the only king of the third dynasty of Uruk, according to the Sumerian King List. Initially, as king of Umma, he led the final victory of Umma in the generation-long conflict with the city-state Lagash for the fertile plain of Gu-Edin. Following up on this success, he then united Sumer briefly as a single kingdom. | position held | 59 | [
"occupation",
"job title",
"post",
"office",
"rank"
] | null | null |
[
"Lugal-zage-si",
"occupation",
"monarch"
] | Lugal-Zage-Si (LUGAL.ZAG.GE.SI 𒈗𒍠𒄀𒋛; frequently spelled Lugalzaggesi, sometimes Lugalzagesi or "Lugal-Zaggisi") of Umma (reigned c. 2358 - 2334 BCE middle chronology) was the last Sumerian king before the conquest of Sumer by Sargon of Akkad and the rise of the Akkadian Empire, and was considered as the only king of the third dynasty of Uruk, according to the Sumerian King List. Initially, as king of Umma, he led the final victory of Umma in the generation-long conflict with the city-state Lagash for the fertile plain of Gu-Edin. Following up on this success, he then united Sumer briefly as a single kingdom. | occupation | 48 | [
"job",
"profession",
"career",
"vocation",
"employment"
] | null | null |
[
"Lugal-zage-si",
"occupation",
"sovereign"
] | Lugal-Zage-Si (LUGAL.ZAG.GE.SI 𒈗𒍠𒄀𒋛; frequently spelled Lugalzaggesi, sometimes Lugalzagesi or "Lugal-Zaggisi") of Umma (reigned c. 2358 - 2334 BCE middle chronology) was the last Sumerian king before the conquest of Sumer by Sargon of Akkad and the rise of the Akkadian Empire, and was considered as the only king of the third dynasty of Uruk, according to the Sumerian King List. Initially, as king of Umma, he led the final victory of Umma in the generation-long conflict with the city-state Lagash for the fertile plain of Gu-Edin. Following up on this success, he then united Sumer briefly as a single kingdom. | occupation | 48 | [
"job",
"profession",
"career",
"vocation",
"employment"
] | null | null |
[
"Petar II Petrović-Njegoš",
"languages spoken, written or signed",
"Serbian"
] | Petar II Petrović-Njegoš (Serbian Cyrillic: Петар II Петровић-Његош, pronounced [pětar drûɡi pětroʋitɕ ɲêɡoʃ]; 13 November [O.S. 1 November] 1813 – 31 October [O.S. 19 October] 1851), commonly referred to simply as Njegoš (Његош), was a Prince-Bishop (vladika) of Montenegro, poet and philosopher whose works are widely considered some of the most important in Montenegrin and Serbian literature.
Njegoš was born in the village of Njeguši, near Montenegro's then-capital Cetinje. He was educated at several Serbian monasteries and became the country's spiritual and political leader following the death of his uncle Petar I. After eliminating all initial domestic opposition to his rule, he concentrated on uniting Montenegro's tribes and establishing a centralized state. He introduced regular taxation, formed a personal guard and implemented a series of new laws to replace those composed by his predecessor many years earlier. His taxation policies proved extremely unpopular with the tribes of Montenegro and were the cause of several revolts during his lifetime. Njegoš's reign was also defined by the constant political and military struggle with the Ottoman Empire, and by his attempts to expand Montenegro's territory while gaining unconditional recognition from the Sublime Porte. He was a proponent of uniting and liberating the Serb people, willing to concede his princely rights in exchange for a union with Serbia and his recognition as the religious leader of all Serbs (akin to a modern-day Patriarch of the Serbian Orthodox Church). Although unification between the two states did not occur during his lifetime, Njegoš laid some of the foundations of Yugoslavism and introduced modern political concepts to Montenegro. Venerated as a poet and philosopher, Njegoš is well known for his epic poem Gorski vijenac (The Mountain Wreath), which is considered a masterpiece of Serbian and other South Slavic literature, and the national epic of Serbia, Montenegro, and Yugoslavia. Njegoš has remained influential in Serbia and Montenegro, as well in neighboring countries. | languages spoken, written or signed | 38 | [
"linguistic abilities",
"language proficiency",
"language command"
] | null | null |
[
"Petar II Petrović-Njegoš",
"noble title",
"Prince-Bishop"
] | Petar II Petrović-Njegoš (Serbian Cyrillic: Петар II Петровић-Његош, pronounced [pětar drûɡi pětroʋitɕ ɲêɡoʃ]; 13 November [O.S. 1 November] 1813 – 31 October [O.S. 19 October] 1851), commonly referred to simply as Njegoš (Његош), was a Prince-Bishop (vladika) of Montenegro, poet and philosopher whose works are widely considered some of the most important in Montenegrin and Serbian literature.
Njegoš was born in the village of Njeguši, near Montenegro's then-capital Cetinje. He was educated at several Serbian monasteries and became the country's spiritual and political leader following the death of his uncle Petar I. After eliminating all initial domestic opposition to his rule, he concentrated on uniting Montenegro's tribes and establishing a centralized state. He introduced regular taxation, formed a personal guard and implemented a series of new laws to replace those composed by his predecessor many years earlier. His taxation policies proved extremely unpopular with the tribes of Montenegro and were the cause of several revolts during his lifetime. Njegoš's reign was also defined by the constant political and military struggle with the Ottoman Empire, and by his attempts to expand Montenegro's territory while gaining unconditional recognition from the Sublime Porte. He was a proponent of uniting and liberating the Serb people, willing to concede his princely rights in exchange for a union with Serbia and his recognition as the religious leader of all Serbs (akin to a modern-day Patriarch of the Serbian Orthodox Church). Although unification between the two states did not occur during his lifetime, Njegoš laid some of the foundations of Yugoslavism and introduced modern political concepts to Montenegro. Venerated as a poet and philosopher, Njegoš is well known for his epic poem Gorski vijenac (The Mountain Wreath), which is considered a masterpiece of Serbian and other South Slavic literature, and the national epic of Serbia, Montenegro, and Yugoslavia. Njegoš has remained influential in Serbia and Montenegro, as well in neighboring countries.Early life and origins
Petar II Petrović-Njegoš was born Radivoje "Rade" Petrović on 13 November [O.S. 1 November] 1813 in the mountain village of Njeguši, near Cetinje. His father, Tomislav "Tomo" Petrović (b. 1762–63), was a member of the Petrović clan of the Njeguši tribe of Katuni nahiya. Njegoš's mother, Ivana Proroković, hailed from the hamlet of Mali Zalaz and was the daughter of Njeguši captain Lazo Proroković. There is no reliable information about her exact year of birth, but it is believed that she was about ten years younger than her husband. Tomo and Ivana had five children; their eldest son was Petar ("Pero"), Rade was their middle son and Jovan ("Joko") was their youngest. The couple's daughters were named Marija and Stana; Marija was married to a Montenegrin chieftain named Andrija Perović, the serdar (count) of Cuce, while Stana was married to Filip Đurašković, the serdar of Rijeka Crnojevića.Njeguši is a remote village, situated near the Adriatic coast in western Montenegro (or Old Montenegro). The eponymous tribe is one of the oldest in Montenegro, and its history can be traced back to the 14th century. It likely came about as the result of intermarriages between Illyrian population and South Slavic settlers during the 10th century, according to the author Milovan Djilas. Njeguši was dominated by the Petrovićes' ancestral home, which was the only two-storied house in the village and was made entirely out of stone. Members of Njeguši's Petrović clan had been hereditary Serbian Orthodox Metropolitans (Prince-Bishops) of Cetinje since 1696; the title of Prince-Bishop (Serbian: vladika) was passed from uncle to nephew since Orthodox prelates were required to be celibate and could not have children of their own. The ruling Prince-Bishop was allowed to nominate his own successor, subject to approval by the Montenegrin chieftains and the people of Montenegro.Njegoš spent his early years in Njeguši shepherding his father's flock, playing the gusle (a traditional one-stringed instrument) and attending family and church celebrations where stories of battles and past suffering were told. His education was rudimentary; he was taught how to read and write by monks at the Cetinje Monastery when he was twelve years old, studied Italian at the Savina Monastery for a year and spent eighteen months at the Topla Monastery near Herceg Novi, learning Russian and French under the tuition of reverend Josif Tropović. In October 1827, the young Njegoš was taken under the tutelage of the poet and playwright Sima Milutinović (nicknamed "Sarajlija"), who had come to Montenegro to serve as the official secretary of Njegoš's uncle, vladika Petar I. A Sarajevan Serb, Milutinović introduced Njegoš to poetry and inspired him to write down Serb folk tales which had been passed down orally through the centuries. An unconventional mentor, he also taught Njegoš sports, shooting and sword-fighting. | noble title | 61 | [
"aristocratic title",
"rank of nobility",
"peerage",
"nobility rank",
"aristocratic rank"
] | null | null |
[
"Petar II Petrović-Njegoš",
"occupation",
"poet"
] | Legacy
Njegoš is regarded as an ambitious, able ruler who was esteemed during and after his lifetime. He is remembered for laying the foundation for the modern Montenegrin state as well as for being one of the most acclaimed South Slavic poets of his time. Since his death, Njegoš has remained a Serbian political and cultural father. During the late 19th and early 20th centuries, a variety of political factions (including Serbian nationalists, Yugoslavs and communists) drew inspiration from his works. In the decades after Njegoš' death, Gorski vijenac became the Montenegrin national epic, reaffirming its connections to the Serbian and Christian worlds and celebrating the military skill of its warriors. For Serbs, the poem was significant because it evoked themes similar to the Kosovo epics and reminded them of their solidarity with Montenegro against the Ottoman Turks.
Like many of his contemporaries, Gavrilo Princip, the assassin of Archduke Franz Ferdinand of Austria, knew Gorski vijenac off by heart.Njegoš's influence parallels that of Shakespeare in the English-speaking world and his language – though archaic – has supplied modern Serbian with a number of well known quotations. The epic has become the basic educational text for Montenegrins and Serbs. In Montenegro it was (and still is) learnt by heart, and has been integrated into oral tradition. Njegoš's picture can often seen in taverns, offices, hospitals, on Yugoslav and Serbian currency and in people's homes in Montenegro and Serbia.
After the founding of Yugoslavia in the early 20th century, Njegoš was twice declared Yugoslavia's national poet, by the royal government in the 1920s and by the communist authorities following the Second World War. In 1947, the 100th anniversary of the publication of Gorski vijenac, the government promoted Njegoš as a Montenegrin poet rather than a Serb. The change in Njegoš's ethnicity may have been related to the communist policy of Brotherhood and Unity and its promotion of a Montenegrin ethnic identity (which the communists had proclaimed distinct from that of Serbs in 1943). Njegoš' works, particularly Gorski vijenac, have been sources of collective identity for Serbs, Montenegrins and Yugoslavs. Njegoš's works have been removed from school curricula in Bosnia and Herzegovina so as not to incite ethnic tensions, given the divisive nature of some of his works. | occupation | 48 | [
"job",
"profession",
"career",
"vocation",
"employment"
] | null | null |
[
"Petar II Petrović-Njegoš",
"place of death",
"Cetinje"
] | Burial
Prior to his death, Njegoš had asked to be buried atop Mount Lovćen, in a chapel dedicated to his predecessor. He had designed the chapel himself, and oversaw its construction in 1845. Following his death in October 1851, Njegoš was interred at the Cetinje Monastery. His remains were transferred to Mount Lovćen in 1855. They remained there until 1916, when during the First World War, Montenegro was occupied by Austria-Hungary and the Habsburg occupiers decided to erect a monument to Austrian Emperor Franz Joseph on Mount Lovćen. Not wishing for a monument to the Austrian Emperor to be located on the same perch as a symbol of South Slavic national feeling, Austro-Hungarian authorities demanded that Njegoš's remains be moved back to Cetinje. The Montenegrins had little choice in the matter and the remains were removed under the supervision of Serbian Orthodox clergy so that the Austro-Hungarians would not be accused of desecration. By the end of the war, Njegoš's chapel was severely damaged. Local authorities negotiated with the Yugoslav government for years over the question of where, when and at whose expense Njegoš was to be buried. Montenegrin officials favoured restoring the original chapel, while the authorities in Belgrade opened a competition over the designs of a planned mausoleum. Some of the plans differed greatly from the original Byzantinesque building. Due to lack of funds, plans for a mausoleum were discarded by 1925 and the original church building was reconstructed. In September 1925, in the course of a three-day ceremony sponsored and attended by Yugoslavia's King Alexander and Queen Maria, the chapel was rededicated and Njegoš's remains were reburied. Historian Andrew B. Wachtel writes: "The tone of the event, which was described extensively in the Yugoslav press, bordered on a piety more appropriate for the treatment of a saint than a writer."At the end of the Second World War, Yugoslavia came under communist rule. In 1952, Yugoslavia's communist authorities decided to replace Njegoš's chapel with a secular mausoleum designed by Ivan Meštrović. Wachtel suggests that this was done to "de-Serbianize" Njegoš and eliminate any trace of the chapel's Byzantine design. In the late 1960s the chapel was demolished, and a mausoleum was constructed by 1971. Njegoš's remains were transferred back to Mount Lovćen in 1974, and the mausoleum was officially inaugurated that year. | place of death | 45 | [
"location of death",
"death place",
"place where they died",
"place of passing",
"final resting place"
] | null | null |
[
"Petar II Petrović-Njegoš",
"place of birth",
"Njeguši"
] | Early life and origins
Petar II Petrović-Njegoš was born Radivoje "Rade" Petrović on 13 November [O.S. 1 November] 1813 in the mountain village of Njeguši, near Cetinje. His father, Tomislav "Tomo" Petrović (b. 1762–63), was a member of the Petrović clan of the Njeguši tribe of Katuni nahiya. Njegoš's mother, Ivana Proroković, hailed from the hamlet of Mali Zalaz and was the daughter of Njeguši captain Lazo Proroković. There is no reliable information about her exact year of birth, but it is believed that she was about ten years younger than her husband. Tomo and Ivana had five children; their eldest son was Petar ("Pero"), Rade was their middle son and Jovan ("Joko") was their youngest. The couple's daughters were named Marija and Stana; Marija was married to a Montenegrin chieftain named Andrija Perović, the serdar (count) of Cuce, while Stana was married to Filip Đurašković, the serdar of Rijeka Crnojevića.Njeguši is a remote village, situated near the Adriatic coast in western Montenegro (or Old Montenegro). The eponymous tribe is one of the oldest in Montenegro, and its history can be traced back to the 14th century. It likely came about as the result of intermarriages between Illyrian population and South Slavic settlers during the 10th century, according to the author Milovan Djilas. Njeguši was dominated by the Petrovićes' ancestral home, which was the only two-storied house in the village and was made entirely out of stone. Members of Njeguši's Petrović clan had been hereditary Serbian Orthodox Metropolitans (Prince-Bishops) of Cetinje since 1696; the title of Prince-Bishop (Serbian: vladika) was passed from uncle to nephew since Orthodox prelates were required to be celibate and could not have children of their own. The ruling Prince-Bishop was allowed to nominate his own successor, subject to approval by the Montenegrin chieftains and the people of Montenegro.Njegoš spent his early years in Njeguši shepherding his father's flock, playing the gusle (a traditional one-stringed instrument) and attending family and church celebrations where stories of battles and past suffering were told. His education was rudimentary; he was taught how to read and write by monks at the Cetinje Monastery when he was twelve years old, studied Italian at the Savina Monastery for a year and spent eighteen months at the Topla Monastery near Herceg Novi, learning Russian and French under the tuition of reverend Josif Tropović. In October 1827, the young Njegoš was taken under the tutelage of the poet and playwright Sima Milutinović (nicknamed "Sarajlija"), who had come to Montenegro to serve as the official secretary of Njegoš's uncle, vladika Petar I. A Sarajevan Serb, Milutinović introduced Njegoš to poetry and inspired him to write down Serb folk tales which had been passed down orally through the centuries. An unconventional mentor, he also taught Njegoš sports, shooting and sword-fighting. | place of birth | 42 | [
"birthplace",
"place of origin",
"native place",
"homeland",
"birth city"
] | null | null |
[
"Petar II Petrović-Njegoš",
"country of citizenship",
"Prince-Bishopric of Montenegro"
] | Petar II Petrović-Njegoš (Serbian Cyrillic: Петар II Петровић-Његош, pronounced [pětar drûɡi pětroʋitɕ ɲêɡoʃ]; 13 November [O.S. 1 November] 1813 – 31 October [O.S. 19 October] 1851), commonly referred to simply as Njegoš (Његош), was a Prince-Bishop (vladika) of Montenegro, poet and philosopher whose works are widely considered some of the most important in Montenegrin and Serbian literature.
Njegoš was born in the village of Njeguši, near Montenegro's then-capital Cetinje. He was educated at several Serbian monasteries and became the country's spiritual and political leader following the death of his uncle Petar I. After eliminating all initial domestic opposition to his rule, he concentrated on uniting Montenegro's tribes and establishing a centralized state. He introduced regular taxation, formed a personal guard and implemented a series of new laws to replace those composed by his predecessor many years earlier. His taxation policies proved extremely unpopular with the tribes of Montenegro and were the cause of several revolts during his lifetime. Njegoš's reign was also defined by the constant political and military struggle with the Ottoman Empire, and by his attempts to expand Montenegro's territory while gaining unconditional recognition from the Sublime Porte. He was a proponent of uniting and liberating the Serb people, willing to concede his princely rights in exchange for a union with Serbia and his recognition as the religious leader of all Serbs (akin to a modern-day Patriarch of the Serbian Orthodox Church). Although unification between the two states did not occur during his lifetime, Njegoš laid some of the foundations of Yugoslavism and introduced modern political concepts to Montenegro. Venerated as a poet and philosopher, Njegoš is well known for his epic poem Gorski vijenac (The Mountain Wreath), which is considered a masterpiece of Serbian and other South Slavic literature, and the national epic of Serbia, Montenegro, and Yugoslavia. Njegoš has remained influential in Serbia and Montenegro, as well in neighboring countries. | country of citizenship | 63 | [
"citizenship country",
"place of citizenship",
"country of origin",
"citizenship nation",
"country of citizenship status"
] | null | null |
[
"Petar II Petrović-Njegoš",
"given name",
"Petar"
] | Early life and origins
Petar II Petrović-Njegoš was born Radivoje "Rade" Petrović on 13 November [O.S. 1 November] 1813 in the mountain village of Njeguši, near Cetinje. His father, Tomislav "Tomo" Petrović (b. 1762–63), was a member of the Petrović clan of the Njeguši tribe of Katuni nahiya. Njegoš's mother, Ivana Proroković, hailed from the hamlet of Mali Zalaz and was the daughter of Njeguši captain Lazo Proroković. There is no reliable information about her exact year of birth, but it is believed that she was about ten years younger than her husband. Tomo and Ivana had five children; their eldest son was Petar ("Pero"), Rade was their middle son and Jovan ("Joko") was their youngest. The couple's daughters were named Marija and Stana; Marija was married to a Montenegrin chieftain named Andrija Perović, the serdar (count) of Cuce, while Stana was married to Filip Đurašković, the serdar of Rijeka Crnojevića.Njeguši is a remote village, situated near the Adriatic coast in western Montenegro (or Old Montenegro). The eponymous tribe is one of the oldest in Montenegro, and its history can be traced back to the 14th century. It likely came about as the result of intermarriages between Illyrian population and South Slavic settlers during the 10th century, according to the author Milovan Djilas. Njeguši was dominated by the Petrovićes' ancestral home, which was the only two-storied house in the village and was made entirely out of stone. Members of Njeguši's Petrović clan had been hereditary Serbian Orthodox Metropolitans (Prince-Bishops) of Cetinje since 1696; the title of Prince-Bishop (Serbian: vladika) was passed from uncle to nephew since Orthodox prelates were required to be celibate and could not have children of their own. The ruling Prince-Bishop was allowed to nominate his own successor, subject to approval by the Montenegrin chieftains and the people of Montenegro.Njegoš spent his early years in Njeguši shepherding his father's flock, playing the gusle (a traditional one-stringed instrument) and attending family and church celebrations where stories of battles and past suffering were told. His education was rudimentary; he was taught how to read and write by monks at the Cetinje Monastery when he was twelve years old, studied Italian at the Savina Monastery for a year and spent eighteen months at the Topla Monastery near Herceg Novi, learning Russian and French under the tuition of reverend Josif Tropović. In October 1827, the young Njegoš was taken under the tutelage of the poet and playwright Sima Milutinović (nicknamed "Sarajlija"), who had come to Montenegro to serve as the official secretary of Njegoš's uncle, vladika Petar I. A Sarajevan Serb, Milutinović introduced Njegoš to poetry and inspired him to write down Serb folk tales which had been passed down orally through the centuries. An unconventional mentor, he also taught Njegoš sports, shooting and sword-fighting. | given name | 60 | [
"first name",
"forename",
"given title",
"personal name"
] | null | null |
[
"Petar II Petrović-Njegoš",
"family name",
"Petrović"
] | Petar II Petrović-Njegoš (Serbian Cyrillic: Петар II Петровић-Његош, pronounced [pětar drûɡi pětroʋitɕ ɲêɡoʃ]; 13 November [O.S. 1 November] 1813 – 31 October [O.S. 19 October] 1851), commonly referred to simply as Njegoš (Његош), was a Prince-Bishop (vladika) of Montenegro, poet and philosopher whose works are widely considered some of the most important in Montenegrin and Serbian literature.
Njegoš was born in the village of Njeguši, near Montenegro's then-capital Cetinje. He was educated at several Serbian monasteries and became the country's spiritual and political leader following the death of his uncle Petar I. After eliminating all initial domestic opposition to his rule, he concentrated on uniting Montenegro's tribes and establishing a centralized state. He introduced regular taxation, formed a personal guard and implemented a series of new laws to replace those composed by his predecessor many years earlier. His taxation policies proved extremely unpopular with the tribes of Montenegro and were the cause of several revolts during his lifetime. Njegoš's reign was also defined by the constant political and military struggle with the Ottoman Empire, and by his attempts to expand Montenegro's territory while gaining unconditional recognition from the Sublime Porte. He was a proponent of uniting and liberating the Serb people, willing to concede his princely rights in exchange for a union with Serbia and his recognition as the religious leader of all Serbs (akin to a modern-day Patriarch of the Serbian Orthodox Church). Although unification between the two states did not occur during his lifetime, Njegoš laid some of the foundations of Yugoslavism and introduced modern political concepts to Montenegro. Venerated as a poet and philosopher, Njegoš is well known for his epic poem Gorski vijenac (The Mountain Wreath), which is considered a masterpiece of Serbian and other South Slavic literature, and the national epic of Serbia, Montenegro, and Yugoslavia. Njegoš has remained influential in Serbia and Montenegro, as well in neighboring countries.Early life and origins
Petar II Petrović-Njegoš was born Radivoje "Rade" Petrović on 13 November [O.S. 1 November] 1813 in the mountain village of Njeguši, near Cetinje. His father, Tomislav "Tomo" Petrović (b. 1762–63), was a member of the Petrović clan of the Njeguši tribe of Katuni nahiya. Njegoš's mother, Ivana Proroković, hailed from the hamlet of Mali Zalaz and was the daughter of Njeguši captain Lazo Proroković. There is no reliable information about her exact year of birth, but it is believed that she was about ten years younger than her husband. Tomo and Ivana had five children; their eldest son was Petar ("Pero"), Rade was their middle son and Jovan ("Joko") was their youngest. The couple's daughters were named Marija and Stana; Marija was married to a Montenegrin chieftain named Andrija Perović, the serdar (count) of Cuce, while Stana was married to Filip Đurašković, the serdar of Rijeka Crnojevića.Njeguši is a remote village, situated near the Adriatic coast in western Montenegro (or Old Montenegro). The eponymous tribe is one of the oldest in Montenegro, and its history can be traced back to the 14th century. It likely came about as the result of intermarriages between Illyrian population and South Slavic settlers during the 10th century, according to the author Milovan Djilas. Njeguši was dominated by the Petrovićes' ancestral home, which was the only two-storied house in the village and was made entirely out of stone. Members of Njeguši's Petrović clan had been hereditary Serbian Orthodox Metropolitans (Prince-Bishops) of Cetinje since 1696; the title of Prince-Bishop (Serbian: vladika) was passed from uncle to nephew since Orthodox prelates were required to be celibate and could not have children of their own. The ruling Prince-Bishop was allowed to nominate his own successor, subject to approval by the Montenegrin chieftains and the people of Montenegro.Njegoš spent his early years in Njeguši shepherding his father's flock, playing the gusle (a traditional one-stringed instrument) and attending family and church celebrations where stories of battles and past suffering were told. His education was rudimentary; he was taught how to read and write by monks at the Cetinje Monastery when he was twelve years old, studied Italian at the Savina Monastery for a year and spent eighteen months at the Topla Monastery near Herceg Novi, learning Russian and French under the tuition of reverend Josif Tropović. In October 1827, the young Njegoš was taken under the tutelage of the poet and playwright Sima Milutinović (nicknamed "Sarajlija"), who had come to Montenegro to serve as the official secretary of Njegoš's uncle, vladika Petar I. A Sarajevan Serb, Milutinović introduced Njegoš to poetry and inspired him to write down Serb folk tales which had been passed down orally through the centuries. An unconventional mentor, he also taught Njegoš sports, shooting and sword-fighting. | family name | 54 | [
"surname",
"last name",
"patronymic",
"family surname",
"clan name"
] | null | null |
[
"Prusias I of Bithynia",
"position held",
"monarch"
] | Life and Reign
Prusias was a vigorous and energetic leader; he fought a war against Byzantium (220 BC), seizing its Asiatic territory, a part of Mysia that had been in its possession for a long time. Then, he defeated the Galatians who Nicomedes I had invited across the Bosphorus to a territory called Arisba, putting to death all of their women and children and letting his men plunder their baggage.At some point during his reign, he formed a marriage alliance with Demetrius II of Macedon, receiving the latter's daughter, Apama, as his wife.
He expanded the territories of Bithynia in a series of wars against Attalus I of Pergamum and Heraclea Pontica on the Black Sea, taking various cities formerly owned by the Heracleans, renaming one of them, Prusias, after himself. While besieging the city of Heraclea Pontica, he dealt many casualties to the besieged, but while climbing a ladder, he was hit with a stone and he broke his leg; the siege was lifted due to his injury. This is likely where he was given the surname "the lame". Philip V of Macedon granted him the ports of Keios and Myrleia in 202 BC, which he renamed Prusias and Apameia respectively. Although he granted sanctuary to Hannibal, who successfully employed an odd stratagem against the Attalids for him at sea, he remained neutral during the Roman Republic's war with Antiochus III the Great, refusing an alliance with Antiochus. He agreed on peace terms with presumably Eumenes II in 183 BC, in the city of Cyzicus. Apama bore Prusias I a son called Prusias II, who succeeded him.
The town of Prusa (now Bursa in Turkey), which he rebuilt, is named after Prusias. | position held | 59 | [
"occupation",
"job title",
"post",
"office",
"rank"
] | null | null |
[
"Prusias I of Bithynia",
"occupation",
"monarch"
] | Life and Reign
Prusias was a vigorous and energetic leader; he fought a war against Byzantium (220 BC), seizing its Asiatic territory, a part of Mysia that had been in its possession for a long time. Then, he defeated the Galatians who Nicomedes I had invited across the Bosphorus to a territory called Arisba, putting to death all of their women and children and letting his men plunder their baggage.At some point during his reign, he formed a marriage alliance with Demetrius II of Macedon, receiving the latter's daughter, Apama, as his wife.
He expanded the territories of Bithynia in a series of wars against Attalus I of Pergamum and Heraclea Pontica on the Black Sea, taking various cities formerly owned by the Heracleans, renaming one of them, Prusias, after himself. While besieging the city of Heraclea Pontica, he dealt many casualties to the besieged, but while climbing a ladder, he was hit with a stone and he broke his leg; the siege was lifted due to his injury. This is likely where he was given the surname "the lame". Philip V of Macedon granted him the ports of Keios and Myrleia in 202 BC, which he renamed Prusias and Apameia respectively. Although he granted sanctuary to Hannibal, who successfully employed an odd stratagem against the Attalids for him at sea, he remained neutral during the Roman Republic's war with Antiochus III the Great, refusing an alliance with Antiochus. He agreed on peace terms with presumably Eumenes II in 183 BC, in the city of Cyzicus. Apama bore Prusias I a son called Prusias II, who succeeded him.
The town of Prusa (now Bursa in Turkey), which he rebuilt, is named after Prusias. | occupation | 48 | [
"job",
"profession",
"career",
"vocation",
"employment"
] | null | null |
[
"Prusias I of Bithynia",
"time period",
"Hellenistic period"
] | Life and Reign
Prusias was a vigorous and energetic leader; he fought a war against Byzantium (220 BC), seizing its Asiatic territory, a part of Mysia that had been in its possession for a long time. Then, he defeated the Galatians who Nicomedes I had invited across the Bosphorus to a territory called Arisba, putting to death all of their women and children and letting his men plunder their baggage.At some point during his reign, he formed a marriage alliance with Demetrius II of Macedon, receiving the latter's daughter, Apama, as his wife.
He expanded the territories of Bithynia in a series of wars against Attalus I of Pergamum and Heraclea Pontica on the Black Sea, taking various cities formerly owned by the Heracleans, renaming one of them, Prusias, after himself. While besieging the city of Heraclea Pontica, he dealt many casualties to the besieged, but while climbing a ladder, he was hit with a stone and he broke his leg; the siege was lifted due to his injury. This is likely where he was given the surname "the lame". Philip V of Macedon granted him the ports of Keios and Myrleia in 202 BC, which he renamed Prusias and Apameia respectively. Although he granted sanctuary to Hannibal, who successfully employed an odd stratagem against the Attalids for him at sea, he remained neutral during the Roman Republic's war with Antiochus III the Great, refusing an alliance with Antiochus. He agreed on peace terms with presumably Eumenes II in 183 BC, in the city of Cyzicus. Apama bore Prusias I a son called Prusias II, who succeeded him.
The town of Prusa (now Bursa in Turkey), which he rebuilt, is named after Prusias. | time period | 97 | [
"duration",
"period of time",
"timeframe",
"time interval",
"temporal period"
] | null | null |
[
"Prusias I of Bithynia",
"sex or gender",
"male"
] | Prusias I Cholus (Greek: Προυσίας ὁ Χωλός, translit. Prousías ho Chōlós, lit. "the Lame"; c. 243 – 182 BC) was a king of Bithynia, who reigned from c. 228 to 182 BC.Life and Reign
Prusias was a vigorous and energetic leader; he fought a war against Byzantium (220 BC), seizing its Asiatic territory, a part of Mysia that had been in its possession for a long time. Then, he defeated the Galatians who Nicomedes I had invited across the Bosphorus to a territory called Arisba, putting to death all of their women and children and letting his men plunder their baggage.At some point during his reign, he formed a marriage alliance with Demetrius II of Macedon, receiving the latter's daughter, Apama, as his wife.
He expanded the territories of Bithynia in a series of wars against Attalus I of Pergamum and Heraclea Pontica on the Black Sea, taking various cities formerly owned by the Heracleans, renaming one of them, Prusias, after himself. While besieging the city of Heraclea Pontica, he dealt many casualties to the besieged, but while climbing a ladder, he was hit with a stone and he broke his leg; the siege was lifted due to his injury. This is likely where he was given the surname "the lame". Philip V of Macedon granted him the ports of Keios and Myrleia in 202 BC, which he renamed Prusias and Apameia respectively. Although he granted sanctuary to Hannibal, who successfully employed an odd stratagem against the Attalids for him at sea, he remained neutral during the Roman Republic's war with Antiochus III the Great, refusing an alliance with Antiochus. He agreed on peace terms with presumably Eumenes II in 183 BC, in the city of Cyzicus. Apama bore Prusias I a son called Prusias II, who succeeded him.
The town of Prusa (now Bursa in Turkey), which he rebuilt, is named after Prusias. | sex or gender | 65 | [
"biological sex",
"gender identity",
"gender expression",
"sexual orientation",
"gender classification"
] | null | null |
[
"Prusias I of Bithynia",
"family",
"Boteirid dynasty"
] | Life and Reign
Prusias was a vigorous and energetic leader; he fought a war against Byzantium (220 BC), seizing its Asiatic territory, a part of Mysia that had been in its possession for a long time. Then, he defeated the Galatians who Nicomedes I had invited across the Bosphorus to a territory called Arisba, putting to death all of their women and children and letting his men plunder their baggage.At some point during his reign, he formed a marriage alliance with Demetrius II of Macedon, receiving the latter's daughter, Apama, as his wife.
He expanded the territories of Bithynia in a series of wars against Attalus I of Pergamum and Heraclea Pontica on the Black Sea, taking various cities formerly owned by the Heracleans, renaming one of them, Prusias, after himself. While besieging the city of Heraclea Pontica, he dealt many casualties to the besieged, but while climbing a ladder, he was hit with a stone and he broke his leg; the siege was lifted due to his injury. This is likely where he was given the surname "the lame". Philip V of Macedon granted him the ports of Keios and Myrleia in 202 BC, which he renamed Prusias and Apameia respectively. Although he granted sanctuary to Hannibal, who successfully employed an odd stratagem against the Attalids for him at sea, he remained neutral during the Roman Republic's war with Antiochus III the Great, refusing an alliance with Antiochus. He agreed on peace terms with presumably Eumenes II in 183 BC, in the city of Cyzicus. Apama bore Prusias I a son called Prusias II, who succeeded him.
The town of Prusa (now Bursa in Turkey), which he rebuilt, is named after Prusias. | family | 41 | [
"clan",
"kinship",
"lineage",
"dynasty",
"tribe"
] | null | null |
[
"Prempeh I",
"mother",
"Yaa Akyaa"
] | Biography
Early life and family
King Asantehene Prempeh I's original throne name was Prince Kwaku Dua III Asamu of the Ashanti Empire. Prempeh I's mother, Queen Asantehemaa Yaa Akyaa, was queen mother of Ashanti from 1880 to 1917. Through strategic political marriages she built the military power to secure the Golden Stool for her son Prince Prempeh. | mother | 52 | [
"mom",
"mommy",
"mum",
"mama",
"parent"
] | null | null |
[
"Rudolph I of Burgundy",
"sibling",
"Adélaïde de Bourgogne"
] | Rudolph I (859 – October 25, 911) was King of Upper Burgundy from his election in 888 until his death.
Rudolph belonged to the elder Welf family and was the son of Conrad, Count of Auxerre and Waldrada of Worms. From his father he inherited the lay abbacy of St Maurice en Valais, making him the most powerful magnate in Upper Burgundy - present-day western Switzerland and the Franche-Comté.
After the deposition and death of Charles the Fat in 888, the nobles and leading clergy of Upper Burgundy met at St Maurice and elected Rudolph as king. Apparently on the basis of this election, Rudolph claimed the whole of Lotharingia, taking much of modern Lorraine and Alsace - but his claim was contested by Arnulf of Carinthia, the new king of East Francia, who rapidly forced Rudolph to abandon Lotharingia in return for recognition as king of Burgundy. However, hostilities between Rudolph and Arnulf seem to have continued intermittently until 894.
Rudolph's relationships with his other neighbours were friendlier. His sister Adelaide married Richard the Justiciar, duke of Burgundy (the present day Burgundy, part of west Francia). He had at least four children: | sibling | 37 | [
"brother or sister",
"kin"
] | null | null |
[
"Rudolph I of Burgundy",
"father",
"Conrad II, Duke of Transjurane Burgundy"
] | Rudolph I (859 – October 25, 911) was King of Upper Burgundy from his election in 888 until his death.
Rudolph belonged to the elder Welf family and was the son of Conrad, Count of Auxerre and Waldrada of Worms. From his father he inherited the lay abbacy of St Maurice en Valais, making him the most powerful magnate in Upper Burgundy - present-day western Switzerland and the Franche-Comté.
After the deposition and death of Charles the Fat in 888, the nobles and leading clergy of Upper Burgundy met at St Maurice and elected Rudolph as king. Apparently on the basis of this election, Rudolph claimed the whole of Lotharingia, taking much of modern Lorraine and Alsace - but his claim was contested by Arnulf of Carinthia, the new king of East Francia, who rapidly forced Rudolph to abandon Lotharingia in return for recognition as king of Burgundy. However, hostilities between Rudolph and Arnulf seem to have continued intermittently until 894.
Rudolph's relationships with his other neighbours were friendlier. His sister Adelaide married Richard the Justiciar, duke of Burgundy (the present day Burgundy, part of west Francia). He had at least four children:Rudolph II, King of Burgundy
Adelaide, married Louis the Blind of Provence (Lower Burgundy),
Willa married Boso of Tuscany,
Waldrada married Boniface I, of Spoleto.Rudolph was succeeded as king of Burgundy by his son, Rudolph II. Rudolf I's widow, queen Guilla, married Hugh of Arles in 912.
This Rudolph is frequently confused with his nephew Rudolph of France, who was the second duke of Burgundy and ninth king of France. | father | 57 | [
"dad",
"daddy",
"papa",
"pop",
"sire"
] | null | null |
[
"Rudolph I of Burgundy",
"spouse",
"Guilla of Provence"
] | Rudolph II, King of Burgundy
Adelaide, married Louis the Blind of Provence (Lower Burgundy),
Willa married Boso of Tuscany,
Waldrada married Boniface I, of Spoleto.Rudolph was succeeded as king of Burgundy by his son, Rudolph II. Rudolf I's widow, queen Guilla, married Hugh of Arles in 912.
This Rudolph is frequently confused with his nephew Rudolph of France, who was the second duke of Burgundy and ninth king of France. | spouse | 51 | [
"partner"
] | null | null |
[
"Rudolph I of Burgundy",
"given name",
"Rudolf"
] | Rudolph I (859 – October 25, 911) was King of Upper Burgundy from his election in 888 until his death.
Rudolph belonged to the elder Welf family and was the son of Conrad, Count of Auxerre and Waldrada of Worms. From his father he inherited the lay abbacy of St Maurice en Valais, making him the most powerful magnate in Upper Burgundy - present-day western Switzerland and the Franche-Comté.
After the deposition and death of Charles the Fat in 888, the nobles and leading clergy of Upper Burgundy met at St Maurice and elected Rudolph as king. Apparently on the basis of this election, Rudolph claimed the whole of Lotharingia, taking much of modern Lorraine and Alsace - but his claim was contested by Arnulf of Carinthia, the new king of East Francia, who rapidly forced Rudolph to abandon Lotharingia in return for recognition as king of Burgundy. However, hostilities between Rudolph and Arnulf seem to have continued intermittently until 894.
Rudolph's relationships with his other neighbours were friendlier. His sister Adelaide married Richard the Justiciar, duke of Burgundy (the present day Burgundy, part of west Francia). He had at least four children: | given name | 60 | [
"first name",
"forename",
"given title",
"personal name"
] | null | null |
[
"Rudolph I of Burgundy",
"mother",
"Waldrada of Worms"
] | Rudolph I (859 – October 25, 911) was King of Upper Burgundy from his election in 888 until his death.
Rudolph belonged to the elder Welf family and was the son of Conrad, Count of Auxerre and Waldrada of Worms. From his father he inherited the lay abbacy of St Maurice en Valais, making him the most powerful magnate in Upper Burgundy - present-day western Switzerland and the Franche-Comté.
After the deposition and death of Charles the Fat in 888, the nobles and leading clergy of Upper Burgundy met at St Maurice and elected Rudolph as king. Apparently on the basis of this election, Rudolph claimed the whole of Lotharingia, taking much of modern Lorraine and Alsace - but his claim was contested by Arnulf of Carinthia, the new king of East Francia, who rapidly forced Rudolph to abandon Lotharingia in return for recognition as king of Burgundy. However, hostilities between Rudolph and Arnulf seem to have continued intermittently until 894.
Rudolph's relationships with his other neighbours were friendlier. His sister Adelaide married Richard the Justiciar, duke of Burgundy (the present day Burgundy, part of west Francia). He had at least four children: | mother | 52 | [
"mom",
"mommy",
"mum",
"mama",
"parent"
] | null | null |
[
"Osthryth",
"sibling",
"Ecgfrith of Northumbria"
] | Osthryth (died 697), queen of the Mercians, was the wife of King Æthelred and daughter of King Oswiu of Northumbria and his second wife Eanflæd. She probably married Æthelred before 679 and was murdered by the nobles of Mercia.Osthryth was not the first of her family to become a Mercian queen. Her sister Alhflæd had married Peada, King of South Mercia 654–656. After the death of Peada, who was allegedly murdered with Alhflæd's connivance, and possibly Osthryth's as well, she retreated to Fladbury in Worcestershire, to judge both from the place-name, which means "stronghold of Flæde", and from its subsequent history: sometime in the 690s Æthelred granted Fladbury to Oftfor, Bishop of Worcester, to re-establish monastic life there; however, this grant was later contested by Æthelheard, son of Oshere, who maintained that Æthelred had no right to give Fladbury away, as it had been the property of Osthryth. Æthelheard claimed it as her kinsman and heir.Æthelred and Osthryth loved and favoured Bardney Abbey in Lincolnshire. Osthryth placed there the bones of her uncle Oswald of Northumbria, who was venerated as a saint. It is clear from this story that Osthryth played a part in promoting the cult of St Oswald. Many years later she persuaded Oswald's widow Cyneburh to take the veil.Osthryth had to contend with major conflicts of loyalty. In 679 her brother Ecgfrith of Northumbria fought a battle against Æthelred, in which Ecgfrith's brother Ælfwine was killed. Bede tells us that he was "a young man of about eighteen years of age and much beloved in both kingdoms, for King Æthelred had married his sister."The murder of Osthryth in 697 by Mercian nobles is unexplained in the sources that mention it. Ann Williams attributes it to the hostility between the Mercians and the Northumbrians, while D. P. Kirby suggests that it may have been revenge for her sister's alleged involvement in Peada's murder. H. P. R. Finberg speculates that she and her kinsman Oshere were suspected of trying to detach the kingdom of the Hwicce from Mercian overlordship.Osthryth was buried at Bardney Abbey.Osthryth was probably the mother of Æthelred's son, Ceolred, king of Mercia from 709 to 716. | sibling | 37 | [
"brother or sister",
"kin"
] | null | null |
[
"Osthryth",
"sibling",
"Ælfflæd of Whitby"
] | Osthryth (died 697), queen of the Mercians, was the wife of King Æthelred and daughter of King Oswiu of Northumbria and his second wife Eanflæd. She probably married Æthelred before 679 and was murdered by the nobles of Mercia.Osthryth was not the first of her family to become a Mercian queen. Her sister Alhflæd had married Peada, King of South Mercia 654–656. After the death of Peada, who was allegedly murdered with Alhflæd's connivance, and possibly Osthryth's as well, she retreated to Fladbury in Worcestershire, to judge both from the place-name, which means "stronghold of Flæde", and from its subsequent history: sometime in the 690s Æthelred granted Fladbury to Oftfor, Bishop of Worcester, to re-establish monastic life there; however, this grant was later contested by Æthelheard, son of Oshere, who maintained that Æthelred had no right to give Fladbury away, as it had been the property of Osthryth. Æthelheard claimed it as her kinsman and heir.Æthelred and Osthryth loved and favoured Bardney Abbey in Lincolnshire. Osthryth placed there the bones of her uncle Oswald of Northumbria, who was venerated as a saint. It is clear from this story that Osthryth played a part in promoting the cult of St Oswald. Many years later she persuaded Oswald's widow Cyneburh to take the veil.Osthryth had to contend with major conflicts of loyalty. In 679 her brother Ecgfrith of Northumbria fought a battle against Æthelred, in which Ecgfrith's brother Ælfwine was killed. Bede tells us that he was "a young man of about eighteen years of age and much beloved in both kingdoms, for King Æthelred had married his sister."The murder of Osthryth in 697 by Mercian nobles is unexplained in the sources that mention it. Ann Williams attributes it to the hostility between the Mercians and the Northumbrians, while D. P. Kirby suggests that it may have been revenge for her sister's alleged involvement in Peada's murder. H. P. R. Finberg speculates that she and her kinsman Oshere were suspected of trying to detach the kingdom of the Hwicce from Mercian overlordship.Osthryth was buried at Bardney Abbey.Osthryth was probably the mother of Æthelred's son, Ceolred, king of Mercia from 709 to 716. | sibling | 37 | [
"brother or sister",
"kin"
] | null | null |
[
"Aimery of Cyprus",
"mother",
"Bourgogne de Rancon"
] | Early life
Aimery was born before 1155. He was the fifth son of Hugh VIII of Lusignan and his wife, Burgundia of Rancon. His family had been noted for generations of crusaders in their native Poitou. His great-grandfather, Hugh VI of Lusignan, died in the Battle of Ramla in 1102; Aimery's grandfather, Hugh VII of Lusignan, took part in the Second Crusade. Aimery's father also came to the Holy Land and died in a Muslim prison in the 1160s. Earlier scholarship erroneously referred to him as Amalric (or Amaury, its French form), but evidences from documentaries shows he was actually called Aimericus, which is a distinct name (although it was sometimes confused with Amalricus already in the Middle Ages). Runciman and other modern historians erroneously refer to him as Amalric II of Jerusalem, because they confused his name with that of Amalric "I" of Jerusalem.Aimery joined a rebellion against Henry II of England (who also ruled Poitou) in 1168, according to Robert of Torigni's chronicle, but Henry crushed the rebellion. Aimery left for the Holy Land and settled in the Kingdom of Jerusalem. He was captured in a battle and held in captivity in Damascus. A popular tradition (which was first recorded by the 13th-century Philip of Novara and John of Ibelin) held, the King of Jerusalem, Amalric, ransomed him personally.Ernoul (whose reliability is questioned) claimed Aimery was a lover of Amalric of Jerusalem's former wife, Agnes of Courtenay. Aimery married Eschiva of Ibelin, a daughter of Baldwin of Ibelin, who was one of the most powerful noblemen in the Kingdom of Jerusalem. Amalric of Jerusalem, who died on 11 July 1174, was succeeded by his thirteen-year-old son by Agnes of Courtenay, Baldwin IV who suffered from leprosy. Aimery became a member of the royal court with his father-in-law's support.Aimery's youngest brother, Guy, married Baldwin IV's widowed sister, Sibylla, in April 1180. Ernoul wrote, it was Aimery who had spoken of his brother to her and her mother, Agnes of Courtenay, describing him as a handsome and charming young man. Aimery, continued Ernoul, hurried back to Poitou and persuaded Guy to come to the kingdom, although Sibylla had promised herself to Aimery's father-in-law. Another source, William of Tyre, did not mention that Aimery had played any role in the marriage of his brother and the King's sister. Consequently, many elements of Ernoul's report (especially Aimery's alleged journey to Poitou) were most probably invented.Bourgogne, who married (1) Raymond VI of Toulouse in 1193 (div 1196 with no issue); (2) Walter of Montbéliard in 1204. Walter was the regent of Cyprus for her younger brother, Hugh I, from 1205 to 1210.
Helvis, who was the wife of Raymond-Roupen, who was Prince of Antioch from 1216 to 1219.
Guy, who died young
John, who died young
Hugh I, who married Alice of ChampagneAimery's second wife, Isabella I of Jerusalem, was the only daughter of Amalric I of Jerusalem and Maria Komnene. They had three children | mother | 52 | [
"mom",
"mommy",
"mum",
"mama",
"parent"
] | null | null |
[
"Aimery of Cyprus",
"spouse",
"Isabella I of Jerusalem"
] | Aimery of Lusignan (Latin: Aimericus, Greek: Αμωρί, Amorí; before 1155 – 1 April 1205), erroneously referred to as Amalric or Amaury in earlier scholarship, was the first King of Cyprus, reigning from 1196 to his death. He also reigned as the King of Jerusalem from his marriage to Isabella I in 1197 to his death. He was a younger son of Hugh VIII of Lusignan, a nobleman in Poitou. After participating in a rebellion against Henry II of England in 1168, he went to the Holy Land and settled in the Kingdom of Jerusalem.
His marriage to Eschiva of Ibelin (whose father was an influential nobleman) strengthened his position in the kingdom. His younger brother, Guy, married Sibylla, the sister of and heir presumptive to Baldwin IV of Jerusalem. Baldwin made Aimery the constable of Jerusalem at around 1180. He was one of the commanders of the Christian army in the Battle of Hattin, which ended with decisive defeat at the hands of the army of Saladin, the Ayyubid sultan of Egypt and Syria, on 4 July 1187.
Aimery supported Guy even after he lost his claim to the Kingdom of Jerusalem according to most barons of the realm, because of the death of Sibylla and their two daughters. The new King of Jerusalem, Henry II of Champagne, arrested Aimery for a short period. After his release, he retired to Jaffa which was the fief of his elder brother, Geoffrey of Lusignan, who had left the Holy Land.
After Guy died in May 1194, his vassals in Cyprus elected Aimery as their lord. He accepted the suzerainty of the Holy Roman emperor, Henry VI. With the emperor's authorization, Aimery was crowned King of Cyprus in September 1197. He soon married Henry of Champagne's widow, Isabella I of Jerusalem. He and his wife were crowned King and Queen of Jerusalem in January 1198. He signed a truce with Al-Adil I, the Ayyubid sultan of Egypt, which secured the Christian possession of the coastline from Acre to Antioch. His rule was a period of peace and stability in both of his realms.Conrad of Wittelsbach, Archbishop of Mainz, who arrived to Acre on 20 September, was the first to propose that the crown should be offered to Aimery. Since Aimery's first wife had died, he could marry the widowed Isabella I of Jerusalem, who was the queen. Although Aymar, Patriarch of Jerusalem, stated that the marriage would be uncanonical, Joscius, Archbishop of Tyre, started negotiations with Aimery who accepted the offer. The patriarch also withdrew his objections and crowned Aimery and Isabella king and queen in Tyre in January 1198.The Cypriot Army fought for the Kingdom of Jerusalem during Aimery's rule, but otherwise he administered his two realms separately. Even before his coronation, Aimery united his forces with the German crusaders who were under the command of Duke Henry I of Brabant to launch a campaign against the Ayyubid troops. They forced Al-Adil to withdraw and captured Beirut on 21 October. He laid siege to Toron, but he had to lift the siege on 2 February, because the German crusaders decided to return to the Holy Roman Empire after learning that Emperor Henry VI had died.Aimery was riding at Tyre when four German knights attacked him in March 1198. His retainers rescued him and captured the four knights. Aimery accused Raoul of Saint Omer of hiring the assailants and sentenced him to banishment without a trial by his peers. At Raoul's demand, the case was submitted to the High Court of Jerusalem which held that Aimery had unlawfully banished Raoul. Nevertheless, Raoul voluntarily left the kingdom and settled in Tripoli, because he knew that he had lost Aimery's goodwill.Aimery signed a truce with Al-Adil on 1 July 1198, securing the possession of the coast from Acre as far as to Antioch for the crusaders for five years and eight months. The Byzantine emperor, Alexios III Angelos, did not abandon the idea of recovering Cyprus. He promised that he would help a new crusade if Pope Innocent III excommunicated Aimery to enable a Byzantine invasion in 1201, but Innocent refused him, stating that the Byzantines had lost their right to Cyprus when Richard I conquered the island in 1191.Aimery kept the peace with the Muslims, even when Reynald II of Dampierre, who arrived at the head of 300 French crusaders, demanded that he launch a campaign against the Muslims in early 1202. After Aimery reminded him that more than 300 soldiers were needed to wage war against the Ayyubids, Reynald left the Kingdom of Jerusalem for the Principality of Antioch. An Egyptian emir seized a fortress near Sidon and made plundering raids against the neighboring territory. As Al-Adil failed to force the emir to respect the truce, Aimery's fleet seized 20 Egyptian ships and he invaded Al-Adil's realm. In retaliation, Al-Adil's son, Al-Mu'azzam Isa plundered the region of Acre. In May 1204, Aimery's fleet sacked a small town in the Nile Delta in Egypt. The envoys of Aimery and Al-Adil signed a new truce for six years in September 1204. Al-Adil ceded Jaffa and Ramleh to the Kingdom of Jerusalem and simplified the Christian pilgrims' visits in Jerusalem and Nazareth.After eating an excess of white mullet, Aimery fell seriously ill. He died after a short illness on 1 April 1205. His six-year-old son, Hugh I, succeeded him in Cyprus; and his widow ruled the Kingdom of Jerusalem until her own death four days later.Bourgogne, who married (1) Raymond VI of Toulouse in 1193 (div 1196 with no issue); (2) Walter of Montbéliard in 1204. Walter was the regent of Cyprus for her younger brother, Hugh I, from 1205 to 1210.
Helvis, who was the wife of Raymond-Roupen, who was Prince of Antioch from 1216 to 1219.
Guy, who died young
John, who died young
Hugh I, who married Alice of ChampagneAimery's second wife, Isabella I of Jerusalem, was the only daughter of Amalric I of Jerusalem and Maria Komnene. They had three children | spouse | 51 | [
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] | null | null |
[
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] | Aimery of Lusignan (Latin: Aimericus, Greek: Αμωρί, Amorí; before 1155 – 1 April 1205), erroneously referred to as Amalric or Amaury in earlier scholarship, was the first King of Cyprus, reigning from 1196 to his death. He also reigned as the King of Jerusalem from his marriage to Isabella I in 1197 to his death. He was a younger son of Hugh VIII of Lusignan, a nobleman in Poitou. After participating in a rebellion against Henry II of England in 1168, he went to the Holy Land and settled in the Kingdom of Jerusalem.
His marriage to Eschiva of Ibelin (whose father was an influential nobleman) strengthened his position in the kingdom. His younger brother, Guy, married Sibylla, the sister of and heir presumptive to Baldwin IV of Jerusalem. Baldwin made Aimery the constable of Jerusalem at around 1180. He was one of the commanders of the Christian army in the Battle of Hattin, which ended with decisive defeat at the hands of the army of Saladin, the Ayyubid sultan of Egypt and Syria, on 4 July 1187.
Aimery supported Guy even after he lost his claim to the Kingdom of Jerusalem according to most barons of the realm, because of the death of Sibylla and their two daughters. The new King of Jerusalem, Henry II of Champagne, arrested Aimery for a short period. After his release, he retired to Jaffa which was the fief of his elder brother, Geoffrey of Lusignan, who had left the Holy Land.
After Guy died in May 1194, his vassals in Cyprus elected Aimery as their lord. He accepted the suzerainty of the Holy Roman emperor, Henry VI. With the emperor's authorization, Aimery was crowned King of Cyprus in September 1197. He soon married Henry of Champagne's widow, Isabella I of Jerusalem. He and his wife were crowned King and Queen of Jerusalem in January 1198. He signed a truce with Al-Adil I, the Ayyubid sultan of Egypt, which secured the Christian possession of the coastline from Acre to Antioch. His rule was a period of peace and stability in both of his realms. | father | 57 | [
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Helvis, who was the wife of Raymond-Roupen, who was Prince of Antioch from 1216 to 1219.
Guy, who died young
John, who died young
Hugh I, who married Alice of ChampagneAimery's second wife, Isabella I of Jerusalem, was the only daughter of Amalric I of Jerusalem and Maria Komnene. They had three children | child | 39 | [
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] | Aimery of Lusignan (Latin: Aimericus, Greek: Αμωρί, Amorí; before 1155 – 1 April 1205), erroneously referred to as Amalric or Amaury in earlier scholarship, was the first King of Cyprus, reigning from 1196 to his death. He also reigned as the King of Jerusalem from his marriage to Isabella I in 1197 to his death. He was a younger son of Hugh VIII of Lusignan, a nobleman in Poitou. After participating in a rebellion against Henry II of England in 1168, he went to the Holy Land and settled in the Kingdom of Jerusalem.
His marriage to Eschiva of Ibelin (whose father was an influential nobleman) strengthened his position in the kingdom. His younger brother, Guy, married Sibylla, the sister of and heir presumptive to Baldwin IV of Jerusalem. Baldwin made Aimery the constable of Jerusalem at around 1180. He was one of the commanders of the Christian army in the Battle of Hattin, which ended with decisive defeat at the hands of the army of Saladin, the Ayyubid sultan of Egypt and Syria, on 4 July 1187.
Aimery supported Guy even after he lost his claim to the Kingdom of Jerusalem according to most barons of the realm, because of the death of Sibylla and their two daughters. The new King of Jerusalem, Henry II of Champagne, arrested Aimery for a short period. After his release, he retired to Jaffa which was the fief of his elder brother, Geoffrey of Lusignan, who had left the Holy Land.
After Guy died in May 1194, his vassals in Cyprus elected Aimery as their lord. He accepted the suzerainty of the Holy Roman emperor, Henry VI. With the emperor's authorization, Aimery was crowned King of Cyprus in September 1197. He soon married Henry of Champagne's widow, Isabella I of Jerusalem. He and his wife were crowned King and Queen of Jerusalem in January 1198. He signed a truce with Al-Adil I, the Ayyubid sultan of Egypt, which secured the Christian possession of the coastline from Acre to Antioch. His rule was a period of peace and stability in both of his realms. | noble title | 61 | [
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] | Aimery of Lusignan (Latin: Aimericus, Greek: Αμωρί, Amorí; before 1155 – 1 April 1205), erroneously referred to as Amalric or Amaury in earlier scholarship, was the first King of Cyprus, reigning from 1196 to his death. He also reigned as the King of Jerusalem from his marriage to Isabella I in 1197 to his death. He was a younger son of Hugh VIII of Lusignan, a nobleman in Poitou. After participating in a rebellion against Henry II of England in 1168, he went to the Holy Land and settled in the Kingdom of Jerusalem.
His marriage to Eschiva of Ibelin (whose father was an influential nobleman) strengthened his position in the kingdom. His younger brother, Guy, married Sibylla, the sister of and heir presumptive to Baldwin IV of Jerusalem. Baldwin made Aimery the constable of Jerusalem at around 1180. He was one of the commanders of the Christian army in the Battle of Hattin, which ended with decisive defeat at the hands of the army of Saladin, the Ayyubid sultan of Egypt and Syria, on 4 July 1187.
Aimery supported Guy even after he lost his claim to the Kingdom of Jerusalem according to most barons of the realm, because of the death of Sibylla and their two daughters. The new King of Jerusalem, Henry II of Champagne, arrested Aimery for a short period. After his release, he retired to Jaffa which was the fief of his elder brother, Geoffrey of Lusignan, who had left the Holy Land.
After Guy died in May 1194, his vassals in Cyprus elected Aimery as their lord. He accepted the suzerainty of the Holy Roman emperor, Henry VI. With the emperor's authorization, Aimery was crowned King of Cyprus in September 1197. He soon married Henry of Champagne's widow, Isabella I of Jerusalem. He and his wife were crowned King and Queen of Jerusalem in January 1198. He signed a truce with Al-Adil I, the Ayyubid sultan of Egypt, which secured the Christian possession of the coastline from Acre to Antioch. His rule was a period of peace and stability in both of his realms. | sibling | 37 | [
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] | Bourgogne, who married (1) Raymond VI of Toulouse in 1193 (div 1196 with no issue); (2) Walter of Montbéliard in 1204. Walter was the regent of Cyprus for her younger brother, Hugh I, from 1205 to 1210.
Helvis, who was the wife of Raymond-Roupen, who was Prince of Antioch from 1216 to 1219.
Guy, who died young
John, who died young
Hugh I, who married Alice of ChampagneAimery's second wife, Isabella I of Jerusalem, was the only daughter of Amalric I of Jerusalem and Maria Komnene. They had three children | child | 39 | [
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Aimery was born before 1155. He was the fifth son of Hugh VIII of Lusignan and his wife, Burgundia of Rancon. His family had been noted for generations of crusaders in their native Poitou. His great-grandfather, Hugh VI of Lusignan, died in the Battle of Ramla in 1102; Aimery's grandfather, Hugh VII of Lusignan, took part in the Second Crusade. Aimery's father also came to the Holy Land and died in a Muslim prison in the 1160s. Earlier scholarship erroneously referred to him as Amalric (or Amaury, its French form), but evidences from documentaries shows he was actually called Aimericus, which is a distinct name (although it was sometimes confused with Amalricus already in the Middle Ages). Runciman and other modern historians erroneously refer to him as Amalric II of Jerusalem, because they confused his name with that of Amalric "I" of Jerusalem.Aimery joined a rebellion against Henry II of England (who also ruled Poitou) in 1168, according to Robert of Torigni's chronicle, but Henry crushed the rebellion. Aimery left for the Holy Land and settled in the Kingdom of Jerusalem. He was captured in a battle and held in captivity in Damascus. A popular tradition (which was first recorded by the 13th-century Philip of Novara and John of Ibelin) held, the King of Jerusalem, Amalric, ransomed him personally.Ernoul (whose reliability is questioned) claimed Aimery was a lover of Amalric of Jerusalem's former wife, Agnes of Courtenay. Aimery married Eschiva of Ibelin, a daughter of Baldwin of Ibelin, who was one of the most powerful noblemen in the Kingdom of Jerusalem. Amalric of Jerusalem, who died on 11 July 1174, was succeeded by his thirteen-year-old son by Agnes of Courtenay, Baldwin IV who suffered from leprosy. Aimery became a member of the royal court with his father-in-law's support.Aimery's youngest brother, Guy, married Baldwin IV's widowed sister, Sibylla, in April 1180. Ernoul wrote, it was Aimery who had spoken of his brother to her and her mother, Agnes of Courtenay, describing him as a handsome and charming young man. Aimery, continued Ernoul, hurried back to Poitou and persuaded Guy to come to the kingdom, although Sibylla had promised herself to Aimery's father-in-law. Another source, William of Tyre, did not mention that Aimery had played any role in the marriage of his brother and the King's sister. Consequently, many elements of Ernoul's report (especially Aimery's alleged journey to Poitou) were most probably invented.Family
Aimery's first wife, Eschiva of Ibelin, was the elder daughter of Baldwin of Ibelin, Lord of Mirabel and Ramleh, and Richelda of Beisan. They had five children | spouse | 51 | [
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[
"Antiochus I of Commagene",
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] | Family, ancestry and early life
Antiochus I was the son of king Mithridates I Callinicus and queen Laodice VII Thea of Commagene. Antiochus was half Iranian, a distant member of the Orontid Dynasty and half Greek. Antiochus' father Mithridates was the son of King Sames II Theosebes Dikaios of Commagene and an unidentified woman. Mithridates was possibly related to the kings of Parthia and, in the light of archaeological discoveries at Mount Nemrut, claimed descent from Orontes and also claimed Darius I of Persia as an ancestor, thanks to Orontes' marriage to Rhodogune, daughter of Artaxerxes II, who was a descendant of king Darius I.
More certain are his dynastic connections to the Diadochi. Antiochus’ mother, Laodice VII Thea, was a Greek princess of the Seleucid Empire. Laodice's father was the Seleucid King Antiochus VIII Grypus, while her mother was a Ptolemaic princess and later Seleucid Queen Tryphaena (see Cleopatra VI of Egypt). Thus, Antiochus was a direct descendant of Seleucus I Nicator of the Seleucid Empire, Ptolemy I Soter of Egypt, Antigonus I Monophthalmus of Macedonia and Asia, Lysimachus of Thrace and the Macedonian regent, Antipater. These five men, the Diadochi 'successors', had served as generals under Alexander the Great. Antiochus’ parents had married as part of a peace alliance between their kingdoms. Little is known of his early life and education, aside from its philhellenic aspect; however, it seems that when his father died in 70 BC, Antiochus succeeded his father as king.
Antiochus married Isias, daughter of King Ariobarzanes I of Cappadocia. They had five children: | instance of | 5 | [
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Commagene was a minor kingdom located in the highlands of northern Syria; to the north, it bordered Cappadocia, while it bordered Osroene to the south. It was initially a vassal state of the Seleucids, where it was considerably Hellenized. In the 1st-century BC, however, Iranian culture experienced a resurgence, intentionally supported by Commagene in order to highlight its ancient ancestry and refute Seleucid, Parthian and Roman claims over the area. Under Antiochus, his kingdom experienced hardships during the Roman war with Pontus and Armenia. Armenia at first managed to extend its influence over Commagene, but Antiochus was ultimately forced to side with the Romans when the commander Pompey declared war against him.Antiochus claims in his inscription on Mount Nemrut that he was a "friend of the Romans" (philoromaios), but was seen with some mistrust by a few of the informants of Roman politician Cicero. His Iranian lineage made him lean toward the Parthian realm. He enjoyed good relations with the king of Media Atropatene, Darius, who seemingly helped him against Pompey. Antiochus made an alliance with the Parthian monarch Orodes II (r. 57–37 BC), which was cemented with Orodes' marriage to Antiochus' daughter, Laodice. However, in 51 BC Antiochus provided Cicero with intelligence of the movements of a Parthian force led by prince Pacorus I. Ultimately Antiochus chose the Parthians over the Romans. In 38 BC, Pacorus was defeated and killed by the Romans; the remnants of his army fled to Commagene, where they took refuge.The Roman general Publius Ventidius marched towards Commagene to punish Antiochus for his desertion. He laid siege to the capital Samosata, where Antiochus resided. Antiochus attempted to reach a compromise by offering 1,000 talents as reimbursement and a renewed alliance with the Romans. The Roman commander-in-chief Mark Antony declined the offer and had Ventidius' dismissed, with himself taking over the siege. He was, however, unable to capture the capital, and instead resorted to accept Antiochus' new offer of 300 talents. The life of Antiochus becomes obscure after this; according to Cassius Dio, he was killed by the Parthian king Phraates IV, in c. 31 BC. | position held | 59 | [
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Commagene was a minor kingdom located in the highlands of northern Syria; to the north, it bordered Cappadocia, while it bordered Osroene to the south. It was initially a vassal state of the Seleucids, where it was considerably Hellenized. In the 1st-century BC, however, Iranian culture experienced a resurgence, intentionally supported by Commagene in order to highlight its ancient ancestry and refute Seleucid, Parthian and Roman claims over the area. Under Antiochus, his kingdom experienced hardships during the Roman war with Pontus and Armenia. Armenia at first managed to extend its influence over Commagene, but Antiochus was ultimately forced to side with the Romans when the commander Pompey declared war against him.Antiochus claims in his inscription on Mount Nemrut that he was a "friend of the Romans" (philoromaios), but was seen with some mistrust by a few of the informants of Roman politician Cicero. His Iranian lineage made him lean toward the Parthian realm. He enjoyed good relations with the king of Media Atropatene, Darius, who seemingly helped him against Pompey. Antiochus made an alliance with the Parthian monarch Orodes II (r. 57–37 BC), which was cemented with Orodes' marriage to Antiochus' daughter, Laodice. However, in 51 BC Antiochus provided Cicero with intelligence of the movements of a Parthian force led by prince Pacorus I. Ultimately Antiochus chose the Parthians over the Romans. In 38 BC, Pacorus was defeated and killed by the Romans; the remnants of his army fled to Commagene, where they took refuge.The Roman general Publius Ventidius marched towards Commagene to punish Antiochus for his desertion. He laid siege to the capital Samosata, where Antiochus resided. Antiochus attempted to reach a compromise by offering 1,000 talents as reimbursement and a renewed alliance with the Romans. The Roman commander-in-chief Mark Antony declined the offer and had Ventidius' dismissed, with himself taking over the siege. He was, however, unable to capture the capital, and instead resorted to accept Antiochus' new offer of 300 talents. The life of Antiochus becomes obscure after this; according to Cassius Dio, he was killed by the Parthian king Phraates IV, in c. 31 BC. | occupation | 48 | [
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Antiochus is famous for building the impressive religious sanctuary of Mount Nemrut. When Antiochus reigned as king he was creating a royal cult for himself and preparing to be worshipped after his death. Antiochus was inspired to create his own cult in the Greek form of the religion Zoroastrianism. Antiochus left many Greek inscriptions revealing many aspects of his religion and explaining his purpose of action. In one inscription, Antiochus directed that his tomb should be built in a high and holy place, remote from people and close to the gods, among whom he would be numbered. Antiochus wanted his body to be preserved for eternity. The gods he worshipped were a syncretism of Greek and Iranian gods, such as Heracles-Artagnes-Ares, Zeus-Oromasdes, and Apollo-Mithras-Helios-Hermes. The monumental effigies at the site show both Persian and Greek iconographic influences: Persian influences can be seen in the clothes, headgear and the colossal size of the images, while the depiction of their physical features derives from Greek artistic style.
Antiochus practised astrology of a very esoteric kind, and laid the basis for a calendrical reform, by linking the Commagenian year, which till then had been based on the movements of the Moon, to the Sothic (Star of Sirius) cycle used by the Egyptians as the basis of their calendar. This would suggest that Antiochus was knowledgeable about, if not fully initiated into Hermeticism.
Antiochus’ tomb complex was constructed in a way that religious festivities could occur there. Every month there were two feast days for Antiochus: his birthday, which was celebrated on the 16th of each month, and his coronation, which was celebrated on the 10th of each month. He allocated funds for these events from properties legally bound to the site. He also appointed families of priests and hierodules to conduct the rituals, and their descendants were intended to continue the ritual service in perpetuity. The priests wore traditional Persian robes and adorned the images of the gods and Antiochus' ancestors with gold crowns. The priests offered incense, herbs, and other unspecified "splendid sacrifices" on altars set before each image. All the citizens and military were invited to the banquets in honour of the illustrious deceased. During the feasts, grudging attitudes were forbidden and Antiochus decreed that the people should enjoy themselves, eat and drink wine, and listen to the sacred music performed by the temple musicians.
Antiochus’ tomb was forgotten for centuries, until 1883 when archaeologists from Germany excavated it. According to the inscriptions found, Antiochus appears to have been a pious person and had a generous spirit. The ruins of the royal palace have been found in another city of the kingdom, Arsameia. This palace is known as Eski Kale or 'Old Castle'. In Arsameia, Antiochus has left many inscriptions in Greek of his public works program and how he glorified the city. | place of burial | 58 | [
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Antiochus I was the son of king Mithridates I Callinicus and queen Laodice VII Thea of Commagene. Antiochus was half Iranian, a distant member of the Orontid Dynasty and half Greek. Antiochus' father Mithridates was the son of King Sames II Theosebes Dikaios of Commagene and an unidentified woman. Mithridates was possibly related to the kings of Parthia and, in the light of archaeological discoveries at Mount Nemrut, claimed descent from Orontes and also claimed Darius I of Persia as an ancestor, thanks to Orontes' marriage to Rhodogune, daughter of Artaxerxes II, who was a descendant of king Darius I.
More certain are his dynastic connections to the Diadochi. Antiochus’ mother, Laodice VII Thea, was a Greek princess of the Seleucid Empire. Laodice's father was the Seleucid King Antiochus VIII Grypus, while her mother was a Ptolemaic princess and later Seleucid Queen Tryphaena (see Cleopatra VI of Egypt). Thus, Antiochus was a direct descendant of Seleucus I Nicator of the Seleucid Empire, Ptolemy I Soter of Egypt, Antigonus I Monophthalmus of Macedonia and Asia, Lysimachus of Thrace and the Macedonian regent, Antipater. These five men, the Diadochi 'successors', had served as generals under Alexander the Great. Antiochus’ parents had married as part of a peace alliance between their kingdoms. Little is known of his early life and education, aside from its philhellenic aspect; however, it seems that when his father died in 70 BC, Antiochus succeeded his father as king.
Antiochus married Isias, daughter of King Ariobarzanes I of Cappadocia. They had five children: | father | 57 | [
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Antiochus I was the son of king Mithridates I Callinicus and queen Laodice VII Thea of Commagene. Antiochus was half Iranian, a distant member of the Orontid Dynasty and half Greek. Antiochus' father Mithridates was the son of King Sames II Theosebes Dikaios of Commagene and an unidentified woman. Mithridates was possibly related to the kings of Parthia and, in the light of archaeological discoveries at Mount Nemrut, claimed descent from Orontes and also claimed Darius I of Persia as an ancestor, thanks to Orontes' marriage to Rhodogune, daughter of Artaxerxes II, who was a descendant of king Darius I.
More certain are his dynastic connections to the Diadochi. Antiochus’ mother, Laodice VII Thea, was a Greek princess of the Seleucid Empire. Laodice's father was the Seleucid King Antiochus VIII Grypus, while her mother was a Ptolemaic princess and later Seleucid Queen Tryphaena (see Cleopatra VI of Egypt). Thus, Antiochus was a direct descendant of Seleucus I Nicator of the Seleucid Empire, Ptolemy I Soter of Egypt, Antigonus I Monophthalmus of Macedonia and Asia, Lysimachus of Thrace and the Macedonian regent, Antipater. These five men, the Diadochi 'successors', had served as generals under Alexander the Great. Antiochus’ parents had married as part of a peace alliance between their kingdoms. Little is known of his early life and education, aside from its philhellenic aspect; however, it seems that when his father died in 70 BC, Antiochus succeeded his father as king.
Antiochus married Isias, daughter of King Ariobarzanes I of Cappadocia. They had five children: | mother | 52 | [
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] | Antiochus I Theos Dikaios Epiphanes Philorhomaios Philhellen (Ancient Greek: Ἀντίοχος ὁ Θεὸς Δίκαιος Ἐπιφανὴς Φιλορωμαῖος Φιλέλλην, meaning "Antiochos, the just, eminent god, friend of Romans and friend of Greeks", c. 86 BC – 31 BC, ruled 70 BC – 31 BC) was king of the Greco-Iranian kingdom of Commagene and the most famous king of that kingdom.The ruins of the tomb-sanctuary of Antiochus atop Mount Nemrut in Turkey were added to the UNESCO World Heritage list in 1987. Several sandstone bas reliefs discovered at the site contain some of the oldest known images of two figures shaking hands. The reliefs portrayed Greco-Iranian deities, along with the goddess Commagene and also even Antiochus himself represented in a deified status. Antiochus was one of the last rulers of a Persian-Macedonian court before the advent of the Romans. | country of citizenship | 63 | [
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] | Samory Toure (c. 1828 – June 2, 1900), also known as Samori Toure, Samory Touré, or Almamy Samore Lafiya Toure, was a Muslim cleric, a military strategist, and the founder and leader of the Wassoulou Empire, an Islamic empire that was in present-day north and south-eastern Guinea and included part of north-eastern Sierra Leone, part of Mali, part of northern Côte d'Ivoire and part of southern Burkina Faso. Samori Ture was a deeply religious Muslim of the Maliki jurisprudence of Sunni Islam.
Toure resisted French colonial rule in West Africa from 1882 until his capture in 1898. Samori Toure was the great-grandfather of Guinea's first president, Ahmed Sékou Touré. | instance of | 5 | [
"type of",
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"representation of"
] | null | null |
[
"Samori Ture",
"cause of death",
"pneumonia"
] | In March 1891, a French force under Colonel Louis Archinard launched a direct attack on Kankan. Knowing his fortifications could not stop French artillery, Ture began a war of manoeuvre. Despite victories against isolated French columns (for example at Dabadugu in September 1891), Ture failed to push the French from the core of his kingdom. In June 1892, Archinard's replacement, Colonel Humbert, leading a small, well-supplied force of picked men, captured Ture's capital of Bissandugu.
In another blow, the British had stopped selling breechloading guns to Ture in accordance with the Brussels Conference Act of 1890.: 134 Ture shifted his base of operations eastward, toward the Bandama and Comoe River in Dabakala after residing in the Kabadougou Kingdom and obtaining extra forces commanded by the faama. He instituted a scorched earth policy, devastating each area before he evacuated it. Though this manoeuvre cut Ture off from Sierra Leone and Liberia, his last sources of modern weapons, it also delayed French pursuit. After the spring of 1893, the French partially succeeded in cutting off Ture's sources of weapons which was supplied by British traders since the late 1880s. Ture tried to negotiate with the British authorities in the Gold Coast to work together against the French, but the British refused to intervene directly against France.He then tried to build an anti-European alliance with the Ashanti Empire, but this attempt failed when the Ashanti Empire was defeated by the British; several skirmishes between Ture's forces and the Southern Nigeria Regiment occurred in 1897. The fall of other African armies, particularly Babemba Traoré at Sikasso, permitted French colonial forces to launch a concentrated assault against Ture. By 1898, he lost almost all of his territory and fled into the mountains of western Ivory Coast. He was captured on 29 September 1898 by the French captain Henri Gouraud and was exiled to Gabon despite his request to return to southern Guinea. : 134–135 Ture died in captivity on an island in the Ogooué River, near Ndjolé on June 2, 1900, following a bout of pneumonia.: 135 His tomb is at the Camayanne Mausoleum, within the gardens of Conakry Grand Mosque. | cause of death | 43 | [
"manner of death",
"reason for death",
"mode of death",
"source of death",
"factors leading to death"
] | null | null |
[
"Samori Ture",
"family name",
"Touré"
] | Samory Toure (c. 1828 – June 2, 1900), also known as Samori Toure, Samory Touré, or Almamy Samore Lafiya Toure, was a Muslim cleric, a military strategist, and the founder and leader of the Wassoulou Empire, an Islamic empire that was in present-day north and south-eastern Guinea and included part of north-eastern Sierra Leone, part of Mali, part of northern Côte d'Ivoire and part of southern Burkina Faso. Samori Ture was a deeply religious Muslim of the Maliki jurisprudence of Sunni Islam.
Toure resisted French colonial rule in West Africa from 1882 until his capture in 1898. Samori Toure was the great-grandfather of Guinea's first president, Ahmed Sékou Touré. | family name | 54 | [
"surname",
"last name",
"patronymic",
"family surname",
"clan name"
] | null | null |
[
"Samori Ture",
"occupation",
"military personnel"
] | Samory Toure (c. 1828 – June 2, 1900), also known as Samori Toure, Samory Touré, or Almamy Samore Lafiya Toure, was a Muslim cleric, a military strategist, and the founder and leader of the Wassoulou Empire, an Islamic empire that was in present-day north and south-eastern Guinea and included part of north-eastern Sierra Leone, part of Mali, part of northern Côte d'Ivoire and part of southern Burkina Faso. Samori Ture was a deeply religious Muslim of the Maliki jurisprudence of Sunni Islam.
Toure resisted French colonial rule in West Africa from 1882 until his capture in 1898. Samori Toure was the great-grandfather of Guinea's first president, Ahmed Sékou Touré. | occupation | 48 | [
"job",
"profession",
"career",
"vocation",
"employment"
] | null | null |
[
"Samori Ture",
"place of death",
"Ndjolé"
] | In March 1891, a French force under Colonel Louis Archinard launched a direct attack on Kankan. Knowing his fortifications could not stop French artillery, Ture began a war of manoeuvre. Despite victories against isolated French columns (for example at Dabadugu in September 1891), Ture failed to push the French from the core of his kingdom. In June 1892, Archinard's replacement, Colonel Humbert, leading a small, well-supplied force of picked men, captured Ture's capital of Bissandugu.
In another blow, the British had stopped selling breechloading guns to Ture in accordance with the Brussels Conference Act of 1890.: 134 Ture shifted his base of operations eastward, toward the Bandama and Comoe River in Dabakala after residing in the Kabadougou Kingdom and obtaining extra forces commanded by the faama. He instituted a scorched earth policy, devastating each area before he evacuated it. Though this manoeuvre cut Ture off from Sierra Leone and Liberia, his last sources of modern weapons, it also delayed French pursuit. After the spring of 1893, the French partially succeeded in cutting off Ture's sources of weapons which was supplied by British traders since the late 1880s. Ture tried to negotiate with the British authorities in the Gold Coast to work together against the French, but the British refused to intervene directly against France.He then tried to build an anti-European alliance with the Ashanti Empire, but this attempt failed when the Ashanti Empire was defeated by the British; several skirmishes between Ture's forces and the Southern Nigeria Regiment occurred in 1897. The fall of other African armies, particularly Babemba Traoré at Sikasso, permitted French colonial forces to launch a concentrated assault against Ture. By 1898, he lost almost all of his territory and fled into the mountains of western Ivory Coast. He was captured on 29 September 1898 by the French captain Henri Gouraud and was exiled to Gabon despite his request to return to southern Guinea. : 134–135 Ture died in captivity on an island in the Ogooué River, near Ndjolé on June 2, 1900, following a bout of pneumonia.: 135 His tomb is at the Camayanne Mausoleum, within the gardens of Conakry Grand Mosque. | place of death | 45 | [
"location of death",
"death place",
"place where they died",
"place of passing",
"final resting place"
] | null | null |
[
"Samori Ture",
"sex or gender",
"male"
] | Samory Toure (c. 1828 – June 2, 1900), also known as Samori Toure, Samory Touré, or Almamy Samore Lafiya Toure, was a Muslim cleric, a military strategist, and the founder and leader of the Wassoulou Empire, an Islamic empire that was in present-day north and south-eastern Guinea and included part of north-eastern Sierra Leone, part of Mali, part of northern Côte d'Ivoire and part of southern Burkina Faso. Samori Ture was a deeply religious Muslim of the Maliki jurisprudence of Sunni Islam.
Toure resisted French colonial rule in West Africa from 1882 until his capture in 1898. Samori Toure was the great-grandfather of Guinea's first president, Ahmed Sékou Touré. | sex or gender | 65 | [
"biological sex",
"gender identity",
"gender expression",
"sexual orientation",
"gender classification"
] | null | null |
[
"Samori Ture",
"religion or worldview",
"Islam"
] | Samory Toure (c. 1828 – June 2, 1900), also known as Samori Toure, Samory Touré, or Almamy Samore Lafiya Toure, was a Muslim cleric, a military strategist, and the founder and leader of the Wassoulou Empire, an Islamic empire that was in present-day north and south-eastern Guinea and included part of north-eastern Sierra Leone, part of Mali, part of northern Côte d'Ivoire and part of southern Burkina Faso. Samori Ture was a deeply religious Muslim of the Maliki jurisprudence of Sunni Islam.
Toure resisted French colonial rule in West Africa from 1882 until his capture in 1898. Samori Toure was the great-grandfather of Guinea's first president, Ahmed Sékou Touré.Early life and career
Samori Ture was Mandinka, born in c. 1830 in Manyambaladugu (in the Kankan region). Kankan is the second capital city located in eastern part of Guinea West, the son of Dyula traders. He grew up as West Africa was being transformed through growing contacts and trade with the Europeans in commodities, artisan goods and products. European trade made some African trading states rich. The trade in firearms changed traditional West African patterns of warfare and heightened the severity of conflicts, increasing the number of fatalities. Early in his life, Ture converted to Islam.: 128 In 1848, Samori's mother was captured in the course of war by Séré-Burlay, of the Cissé clan. He then went to exchange himself for his mother as a result of his love for her. After arranging his mother's freedom, Samori entered into service to the Cissé, and learned to handle firearms. According to tradition, he remained "seven years, seven months, seven days" before fleeing with his mother.
He joined the Bérété army, the enemies of the Cissé, for two years before rejoining his people, the Kamara. Named Kélétigui (war commander) at Dyala in 1861, Ture took an oath to protect his people against both the Bérété and the Cissé. He created a professional army and placed close relations, notably his brothers and his childhood friends, in positions of command. | religion or worldview | 40 | [
"faith",
"belief system",
"creed",
"philosophy",
"ideology"
] | null | null |
[
"Gwangjong of Goryeo",
"family name",
"Wang"
] | Biography
Birth and early life
Gwangjong was born in 925 as Wang So, fourth son of King Taejo, who had founded Goryeo in 918. His mother was Queen Sinmyeongsunseong of the Chungju Yu clan, who also gave birth to princes Wang Tae, Wang Yo, Wang Jeong, Jeungteong-guksa, as well as the princesses, Princess Nakrang and Princess Heungbang. Moreover, Gwangjong had twenty half-brothers and seven half-sisters from his father's other marriages.
As he had three older brothers, Mu, Tae and Yo, he was far from the succession to the throne; however, Wang Tae died early on, and Wang Mu died in 945, three years after being crowned king, leaving the throne to Wang Yo, who ruled Goryeo for four years as Jeongjong. Before dying, he decided to make Wang So his heir instead of his one and only son, Prince Gyeongchunwon.According to contemporary Choe Seungno, Gwangjong "was careful and laconic, but bold if he had to seize an opportunity." He had excellent appearance and qualities, and he received a special love from his father.During his time as a prince, he gave a great contribution in the crowning of Wang Yo as Jeongjong, and played a big role in removing opposing forces to the sovereigns: one was Wang Gyu, who had helped King Taejo in the founding of Goryeo, climbing to the position of prime minister, and who, after King Hyejong was crowned, tried to carry out a coup to raise his grandson, prince Gwangju, to the throne. The second one was Park Sul-hee, a general who promoted the appointment of Hyejong to Crown Prince and continued to support him later, becoming a threat to Jeongjong's coronation.In popular culture
Portrayed by Kim Sang-joong in the 2002–2003 KBS TV series The Dawn of the Empire.
Portrayed by Jung Seung-woo in the 2009 KBS2 TV series Empress Cheonchu.
Portrayed by Jang Hyuk in the 2015 MBC TV series Shine or Go Crazy.
Portrayed by Lee Joon-gi in the 2016 SBS TV series Moon Lovers: Scarlet Heart Ryeo. | family name | 54 | [
"surname",
"last name",
"patronymic",
"family surname",
"clan name"
] | null | null |
[
"Gwangjong of Goryeo",
"mother",
"Queen Sinmyeongsunseong"
] | Biography
Birth and early life
Gwangjong was born in 925 as Wang So, fourth son of King Taejo, who had founded Goryeo in 918. His mother was Queen Sinmyeongsunseong of the Chungju Yu clan, who also gave birth to princes Wang Tae, Wang Yo, Wang Jeong, Jeungteong-guksa, as well as the princesses, Princess Nakrang and Princess Heungbang. Moreover, Gwangjong had twenty half-brothers and seven half-sisters from his father's other marriages.
As he had three older brothers, Mu, Tae and Yo, he was far from the succession to the throne; however, Wang Tae died early on, and Wang Mu died in 945, three years after being crowned king, leaving the throne to Wang Yo, who ruled Goryeo for four years as Jeongjong. Before dying, he decided to make Wang So his heir instead of his one and only son, Prince Gyeongchunwon.According to contemporary Choe Seungno, Gwangjong "was careful and laconic, but bold if he had to seize an opportunity." He had excellent appearance and qualities, and he received a special love from his father.During his time as a prince, he gave a great contribution in the crowning of Wang Yo as Jeongjong, and played a big role in removing opposing forces to the sovereigns: one was Wang Gyu, who had helped King Taejo in the founding of Goryeo, climbing to the position of prime minister, and who, after King Hyejong was crowned, tried to carry out a coup to raise his grandson, prince Gwangju, to the throne. The second one was Park Sul-hee, a general who promoted the appointment of Hyejong to Crown Prince and continued to support him later, becoming a threat to Jeongjong's coronation.Family
Father: Taejo of Goryeo (고려 태조)
Grandfather: Sejo of Goryeo (고려 세조)
Grandmother: Queen Wisuk (위숙왕후)
Mother: Queen Sinmyeong (신명왕후)
Grandfather: Yu Geung-dal (유긍달)
Consorts and their respective issue(s):Queen Daemok of the Hwangju Hwangbo clan (대목왕후 황보씨); half younger sister.
Crown Prince Wang Ju (태자 왕주)
Prince Hyohwa (효화태자)
Wang Aji, Lady Cheonchu (왕아지 천추전부인)
Lady Bohwa (보화궁부인)
Queen Mundeok (문덕왕후)
Lady Gyeonghwa of the Jincheon Im clan (경화궁부인 임씨); half niece – No issue.
Worthy Consort, of the Gim clan (현비 김씨) – No issue. | mother | 52 | [
"mom",
"mommy",
"mum",
"mama",
"parent"
] | null | null |
[
"Gwangjong of Goryeo",
"child",
"Queen Mundeok"
] | Family
Father: Taejo of Goryeo (고려 태조)
Grandfather: Sejo of Goryeo (고려 세조)
Grandmother: Queen Wisuk (위숙왕후)
Mother: Queen Sinmyeong (신명왕후)
Grandfather: Yu Geung-dal (유긍달)
Consorts and their respective issue(s):Queen Daemok of the Hwangju Hwangbo clan (대목왕후 황보씨); half younger sister.
Crown Prince Wang Ju (태자 왕주)
Prince Hyohwa (효화태자)
Wang Aji, Lady Cheonchu (왕아지 천추전부인)
Lady Bohwa (보화궁부인)
Queen Mundeok (문덕왕후)
Lady Gyeonghwa of the Jincheon Im clan (경화궁부인 임씨); half niece – No issue.
Worthy Consort, of the Gim clan (현비 김씨) – No issue. | child | 39 | [
"offspring",
"progeny",
"issue",
"descendant",
"heir"
] | null | null |
[
"Gwangjong of Goryeo",
"spouse",
"Queen Daemok"
] | Family
Father: Taejo of Goryeo (고려 태조)
Grandfather: Sejo of Goryeo (고려 세조)
Grandmother: Queen Wisuk (위숙왕후)
Mother: Queen Sinmyeong (신명왕후)
Grandfather: Yu Geung-dal (유긍달)
Consorts and their respective issue(s):Queen Daemok of the Hwangju Hwangbo clan (대목왕후 황보씨); half younger sister.
Crown Prince Wang Ju (태자 왕주)
Prince Hyohwa (효화태자)
Wang Aji, Lady Cheonchu (왕아지 천추전부인)
Lady Bohwa (보화궁부인)
Queen Mundeok (문덕왕후)
Lady Gyeonghwa of the Jincheon Im clan (경화궁부인 임씨); half niece – No issue.
Worthy Consort, of the Gim clan (현비 김씨) – No issue. | spouse | 51 | [
"partner"
] | null | null |
[
"Gwangjong of Goryeo",
"sibling",
"Heungbang"
] | Biography
Birth and early life
Gwangjong was born in 925 as Wang So, fourth son of King Taejo, who had founded Goryeo in 918. His mother was Queen Sinmyeongsunseong of the Chungju Yu clan, who also gave birth to princes Wang Tae, Wang Yo, Wang Jeong, Jeungteong-guksa, as well as the princesses, Princess Nakrang and Princess Heungbang. Moreover, Gwangjong had twenty half-brothers and seven half-sisters from his father's other marriages.
As he had three older brothers, Mu, Tae and Yo, he was far from the succession to the throne; however, Wang Tae died early on, and Wang Mu died in 945, three years after being crowned king, leaving the throne to Wang Yo, who ruled Goryeo for four years as Jeongjong. Before dying, he decided to make Wang So his heir instead of his one and only son, Prince Gyeongchunwon.According to contemporary Choe Seungno, Gwangjong "was careful and laconic, but bold if he had to seize an opportunity." He had excellent appearance and qualities, and he received a special love from his father.During his time as a prince, he gave a great contribution in the crowning of Wang Yo as Jeongjong, and played a big role in removing opposing forces to the sovereigns: one was Wang Gyu, who had helped King Taejo in the founding of Goryeo, climbing to the position of prime minister, and who, after King Hyejong was crowned, tried to carry out a coup to raise his grandson, prince Gwangju, to the throne. The second one was Park Sul-hee, a general who promoted the appointment of Hyejong to Crown Prince and continued to support him later, becoming a threat to Jeongjong's coronation. | sibling | 37 | [
"brother or sister",
"kin"
] | null | null |
[
"Gwangjong of Goryeo",
"family name",
"Wang"
] | Biography
Birth and early life
Gwangjong was born in 925 as Wang So, fourth son of King Taejo, who had founded Goryeo in 918. His mother was Queen Sinmyeongsunseong of the Chungju Yu clan, who also gave birth to princes Wang Tae, Wang Yo, Wang Jeong, Jeungteong-guksa, as well as the princesses, Princess Nakrang and Princess Heungbang. Moreover, Gwangjong had twenty half-brothers and seven half-sisters from his father's other marriages.
As he had three older brothers, Mu, Tae and Yo, he was far from the succession to the throne; however, Wang Tae died early on, and Wang Mu died in 945, three years after being crowned king, leaving the throne to Wang Yo, who ruled Goryeo for four years as Jeongjong. Before dying, he decided to make Wang So his heir instead of his one and only son, Prince Gyeongchunwon.According to contemporary Choe Seungno, Gwangjong "was careful and laconic, but bold if he had to seize an opportunity." He had excellent appearance and qualities, and he received a special love from his father.During his time as a prince, he gave a great contribution in the crowning of Wang Yo as Jeongjong, and played a big role in removing opposing forces to the sovereigns: one was Wang Gyu, who had helped King Taejo in the founding of Goryeo, climbing to the position of prime minister, and who, after King Hyejong was crowned, tried to carry out a coup to raise his grandson, prince Gwangju, to the throne. The second one was Park Sul-hee, a general who promoted the appointment of Hyejong to Crown Prince and continued to support him later, becoming a threat to Jeongjong's coronation.In popular culture
Portrayed by Kim Sang-joong in the 2002–2003 KBS TV series The Dawn of the Empire.
Portrayed by Jung Seung-woo in the 2009 KBS2 TV series Empress Cheonchu.
Portrayed by Jang Hyuk in the 2015 MBC TV series Shine or Go Crazy.
Portrayed by Lee Joon-gi in the 2016 SBS TV series Moon Lovers: Scarlet Heart Ryeo. | family name | 54 | [
"surname",
"last name",
"patronymic",
"family surname",
"clan name"
] | null | null |
[
"Gwangjong of Goryeo",
"father",
"Taejo of Goryeo"
] | Family
Father: Taejo of Goryeo (고려 태조)
Grandfather: Sejo of Goryeo (고려 세조)
Grandmother: Queen Wisuk (위숙왕후)
Mother: Queen Sinmyeong (신명왕후)
Grandfather: Yu Geung-dal (유긍달)
Consorts and their respective issue(s):Queen Daemok of the Hwangju Hwangbo clan (대목왕후 황보씨); half younger sister.
Crown Prince Wang Ju (태자 왕주)
Prince Hyohwa (효화태자)
Wang Aji, Lady Cheonchu (왕아지 천추전부인)
Lady Bohwa (보화궁부인)
Queen Mundeok (문덕왕후)
Lady Gyeonghwa of the Jincheon Im clan (경화궁부인 임씨); half niece – No issue.
Worthy Consort, of the Gim clan (현비 김씨) – No issue. | father | 57 | [
"dad",
"daddy",
"papa",
"pop",
"sire"
] | null | null |
[
"Gwangjong of Goryeo",
"child",
"Gyeongjong"
] | Later years and death
In his later years, Gwangjong's reliance on Buddhism increased. In 968, after a nightmare, he convened a reunion and banned the slaughter of his family. In December 971, an earthquake occurred in Goryeo, and the nobles and the people blamed the king. Gwangjong managed to handle the situation, but a second earthquake occurred in February 972: during this time, he had a nightmare and granted amnesty to prisoners in August.
He developed a serious disease in July 975 (fifth month of the Lunar calendar) and died just a few days later at the age of 50. He was given the posthumous name of "Hongdoseon-yeolpyeongse sukheon-ui hyoganghye daeseong dae-wang" (Korean: 홍도선열평세숙헌의효강혜대성대왕; Hanja: 弘道宣烈平世肅憲懿孝康惠大成大王), while his temple name Gwangjong means "shining emperor". His tomb, called Heolleung (Korean: 헌릉; Hanja: 憲陵), is located on the north side of Mount Songak, in Kaepung County, North Korea. The site inspection in 1916 found a severely damaged tomb, but the stairway and the foundation stone are preserved.He was succeeded by his only son Wang Ju, who became the fifth king of Goryeo, Gyeongjong. The reform policies to curb the power of the capital aristocracy were passed down to his successors, but they weren't able to pursue them; as a result, the bureaucracy turned from a meritorious aristocracy to a hereditary class. The law of emancipation of slaves was retracted during the sixth king's, Seongjong's reign. | child | 39 | [
"offspring",
"progeny",
"issue",
"descendant",
"heir"
] | null | null |
[
"Gwangjong of Goryeo",
"sex or gender",
"male"
] | Family
Father: Taejo of Goryeo (고려 태조)
Grandfather: Sejo of Goryeo (고려 세조)
Grandmother: Queen Wisuk (위숙왕후)
Mother: Queen Sinmyeong (신명왕후)
Grandfather: Yu Geung-dal (유긍달)
Consorts and their respective issue(s):Queen Daemok of the Hwangju Hwangbo clan (대목왕후 황보씨); half younger sister.
Crown Prince Wang Ju (태자 왕주)
Prince Hyohwa (효화태자)
Wang Aji, Lady Cheonchu (왕아지 천추전부인)
Lady Bohwa (보화궁부인)
Queen Mundeok (문덕왕후)
Lady Gyeonghwa of the Jincheon Im clan (경화궁부인 임씨); half niece – No issue.
Worthy Consort, of the Gim clan (현비 김씨) – No issue. | sex or gender | 65 | [
"biological sex",
"gender identity",
"gender expression",
"sexual orientation",
"gender classification"
] | null | null |
[
"Gwangjong of Goryeo",
"sibling",
"Nakrang"
] | Biography
Birth and early life
Gwangjong was born in 925 as Wang So, fourth son of King Taejo, who had founded Goryeo in 918. His mother was Queen Sinmyeongsunseong of the Chungju Yu clan, who also gave birth to princes Wang Tae, Wang Yo, Wang Jeong, Jeungteong-guksa, as well as the princesses, Princess Nakrang and Princess Heungbang. Moreover, Gwangjong had twenty half-brothers and seven half-sisters from his father's other marriages.
As he had three older brothers, Mu, Tae and Yo, he was far from the succession to the throne; however, Wang Tae died early on, and Wang Mu died in 945, three years after being crowned king, leaving the throne to Wang Yo, who ruled Goryeo for four years as Jeongjong. Before dying, he decided to make Wang So his heir instead of his one and only son, Prince Gyeongchunwon.According to contemporary Choe Seungno, Gwangjong "was careful and laconic, but bold if he had to seize an opportunity." He had excellent appearance and qualities, and he received a special love from his father.During his time as a prince, he gave a great contribution in the crowning of Wang Yo as Jeongjong, and played a big role in removing opposing forces to the sovereigns: one was Wang Gyu, who had helped King Taejo in the founding of Goryeo, climbing to the position of prime minister, and who, after King Hyejong was crowned, tried to carry out a coup to raise his grandson, prince Gwangju, to the throne. The second one was Park Sul-hee, a general who promoted the appointment of Hyejong to Crown Prince and continued to support him later, becoming a threat to Jeongjong's coronation. | sibling | 37 | [
"brother or sister",
"kin"
] | null | null |
[
"Gwangjong of Goryeo",
"sibling",
"Queen Daemok"
] | Reign
When Gwangjong ascended the throne on April 13, 949, at the age of 25, the kingdom of Goryeo was unstable: to unify the Later Three Kingdoms, his father Taejo made alliances with powerful and influential families through marriages. Keeping them satisfied was paramount, as those families all had their own armies and could rebel at any time. For this reason, Gwangjong felt the need to consolidate the power of the king and made the creation of an absolute monarchy the purpose of his entire government. To avoid an increase in the power and in the influence of noble families, he refused to marry a woman from a noble clan, but instead married into the royal family: Queen Daemok was his half-sister, whose mother came from the Hwangju Hwangbo family, while his second wife, Lady Gyeonghwa, was born by his elder half-brother Hyejong, the second king of Goryeo, and his first wife Queen Uihwa of the Jinju Im clan. Along with studying Taizong of Tang's book Difan (Chinese: 帝範; lit. 'Rules for an emperor') to better understand what to do, as he found many similarities between his situation and that of Taizong, Gwangjong rewarded all those who contributed to the progress of Goryeo, also making much effort to maintain good diplomatic relations with neighboring countries. This allowed him to concentrate power from within and without the court, and, seven years after the start of his reign, enact a series of reforms to promote a stable and royal-centered political system, and to expand economy and military.His first reform was the law of emancipation of slaves (Korean: 노비안검법; RR: Nobi-angeombeop) in 956. The noble families had many slaves, mainly prisoners of war, who served as private soldiers; they numbered more than commoners and didn't pay taxes to the crown, but to the clan they worked for. By emancipating them, Gwangjong turned them into commoners, weakening the noble families' power, and gaining people who paid taxes to the king and could become part of his army. This reform won his government the support of the people, while nobles were against it; even queen Daemok tried to stop the king as the law affected her family, but to no avail.Regarding foreign policy, Gwangjong maintained the close connection between China and Goryeo which was made by Taejo of Goryeo, focusing on the relationship with Later Zhou and the Song dynasty. Many diplomats were sent back and forth between the two countries, as well as many goods. Gwangjong also built diplomatic relationships with Wuyue.In 957, Later Zhou diplomat and scholar Shuang Ji was sent to Goryeo as an envoy. Gwangjong discovered his ability and requested him to stay; Shuang Ji agreed and worked as a Goryeo official: with his advice, Gwangjong instituted the national civil service examination (Korean: 과거; RR: Gwageo) in 958, with the goal to expel officials who gained court positions due to family influence or reputation rather than by merit. The examination, based on the Tang's civil service exam and the Confucian classics, was open to all male free-borns to give everyone, not only the rich and powerful people, the opportunity to work for the state, but in practice only sons of the gentry could gain the necessary education to take the exam; royal relatives of the five highest ranks were, instead, left out on purpose. In 960, the king introduced different colours for court robes to distinguish officials of different ranks.During Gwangjong's reign, medical centers known as Daebi-won (Korean: 대비원; Hanja: 大悲院; lit. "houses of mercy"), which provided free medicines to poor patients, were set up in Kaesong and Pyongyang, later expanding in the provinces as the Hyeminguk (Korean: 혜민국; Hanja: 惠民局; lit. "public health department"). Taejo had established regional granaries (Korean: 의창; Hanja: 義倉; RR: uichang) to face the times of drought, and Gwangjong added jewibo (Korean: 제위보; Hanja: 濟危寶), stores which charged interests on grain loans, which were then used for poor relief. These measures, even if in modified forms, kept on working for the next 900 years, parallel to better cultivation methods to keep up with the growth of population.When emperor Shizong of Later Zhou died in 959, leaving the throne to his six-year-old son, the dynasty fell as the army, who was marching towards the northern border, defected and chose its commander Zhao Kuangyin as emperor. As Zhao decided to return from battlefield to found the Song dynasty, he left the mountains of Manchuria and the northern plains to Khitans and Jurchens. To improve Goryeo's defences, Gwangjong reorganized and expanded military, and built twelve garrisons along the northeast and northwest borders; also, under his reign, the kingdom moved the border beyond the Chongchon river, heading towards the Yalu river.Gwangjong saw the association of religious institutions and the state as an aid to subdue local lords, and chose the abbot of Haeinsa Temple to promote Buddhism among the people. He took capable monks as advisers, and promoted the construction of temples: for example, he built the Yongjusa Temple in Cheongju, North Chungcheong, in 962, and the Cheongpyeongsa Temple in Chuncheon, Gangwon, in 973. The king also created an exam for Buddhist priests, called seonggwa (Korean: 성과), to link the government and the church, and he attempted to make peace between the Zen and textual schools to unify them under a single order, but he didn't have much success.Other actions undertaken to reinforce the royal authority were naming Goryeo an empire and himself Emperor, thus ending tributary relationships with China; calling Kaesong the Imperial Capital and Pyongyang the Western Capital, and adopting the era name Gwangdeok (Korean: 광덕; Hanja: 光德; lit. "shining virtue") from 949 to 951, and Junpung (Korean: 준풍; Hanja: 峻豊; lit. "exorbitant abundance") from 960 to 963. By placing himself in the position of the emperor, he tried to instill in his servants that he had an absolute power.Gwangjong's reforms were not well-received by the nobles, especially by high military and civil officials who helped his father in the foundation of Goryeo. The dissent of the nobles led them to stage a rebellion, but this attempt failed. In his eleventh year of reign, 960, Gwangjong started a series of purges, killing off his opposers: among them, there were his brother Wang Won (ninth prince Hyoeun), who was suspected of treason and poisoned, king Hyejong's son prince Heunghwa, and king Jeongjong's son prince Gyeongchunwon. Gwangjong also mistrusted his eldest son Wang Ju, who was five years old at the time. At the end of the purges, only forty of Taejo's 3,200 meritorious subjects who helped him in unifying the Later Three Kingdoms were still alive. | sibling | 37 | [
"brother or sister",
"kin"
] | null | null |
[
"Gwangjong of Goryeo",
"child",
"Prince HyoHwa"
] | Family
Father: Taejo of Goryeo (고려 태조)
Grandfather: Sejo of Goryeo (고려 세조)
Grandmother: Queen Wisuk (위숙왕후)
Mother: Queen Sinmyeong (신명왕후)
Grandfather: Yu Geung-dal (유긍달)
Consorts and their respective issue(s):Queen Daemok of the Hwangju Hwangbo clan (대목왕후 황보씨); half younger sister.
Crown Prince Wang Ju (태자 왕주)
Prince Hyohwa (효화태자)
Wang Aji, Lady Cheonchu (왕아지 천추전부인)
Lady Bohwa (보화궁부인)
Queen Mundeok (문덕왕후)
Lady Gyeonghwa of the Jincheon Im clan (경화궁부인 임씨); half niece – No issue.
Worthy Consort, of the Gim clan (현비 김씨) – No issue. | child | 39 | [
"offspring",
"progeny",
"issue",
"descendant",
"heir"
] | null | null |
[
"Bayinnaung",
"sibling",
"Minye Sithu"
] | Restoration of the Toungoo Empire
Interregnum
On 30 April 1550, Tabinshwehti was assassinated by his own bodyguards on the order of Smim Sawhtut, one of the king's close advisers. Smim Sawhtut naturally proclaimed himself king. But so did all other major governors and viceroys—including Bayinnaung's own brother Minkhaung II. Although Bayinnaung had been Tabinshwehti's chosen heir apparent since 1542, none of them acknowledged Bayinnaung as the rightful successor. When Bayinnaung received the news of the assassination, he was in Dala (modern Yangon) chasing after Smim Htaw's rebel forces. The Toungoo Empire, which he had helped found and expand for the last 16 years, lay in ruins. He, as a colonial era historian noted, was "a king without a kingdom".Bayinnaung would have to rebuild the kingdom all anew. At Dala, with "few but faithful" troops, he plotted his next moves. His two eldest younger brothers Minye Sithu and Thado Dhamma Yaza II were with him and remained loyal. Also in his service was an ethnic Mon commander named Binnya Dala who would become his most trusted adviser and "best commander". Because he did not yet have any foreign mercenaries who could handle firearms, he sent for his favorite Portuguese mercenary Diogo Soares de Mello who had greatly impressed him in the Siamese campaign. Soares, who was abroad, returned with his men (all 39 of them), and he was warmly received by Bayinnaung.Two months after the assassination, Bayinnaung was ready to start the restoration project. He faced the following adversaries:Lower Burma (1552)
Pegu's forces withdrew from his territory but Bayinnaung now decided that Pegu must be eliminated first. Meanwhile, Mobye Narapati, who had been driven out of Ava, came to join Bayinnaung. After five months of preparation, Bayinnaung's army (11,000 men, 500 horses, 40 elephants) left Toungoo for Pegu on 28 February 1552 and arrived before the city on 12 March 1552. Smim Htaw, who had taken over Pegu in August 1550, came out and challenged Bayinnaung to single combat, which Bayinnaung accepted. The two men on their respective war elephants fought. Bayinnaung was victorious, driving Htaw and his elephant off the field. Htaw's men fled following their leader.Htaw and his small army fell back to the Irrawaddy delta. The Toungoo armies followed up, taking eastern delta towns by the end of March. Htaw's army briefly retook Dala in a daring attack but they were finally defeated near Bassein (Pathein) in mid-May. His entire army, including his chief queen and father-in-law, were captured. Htaw barely escaped. He would be on the run as a fugitive until he was captured and executed in March 1553. By mid-1552, Bayinnaung had gained control of all three Mon-speaking regions (Bassein, Pegu, and Martaban). He appointed his eldest younger brother Minye Sithu as viceroy of Martaban on 6 June 1552. | sibling | 37 | [
"brother or sister",
"kin"
] | null | null |
[
"Bayinnaung",
"place of birth",
"Taungoo"
] | Early life
Ancestry
The future king Bayinnaung was born Ye Htut (ရဲထွတ်, IPA: [jɛ́ tʰʊʔ]) on 16 January 1516 to Mingyi Swe and Shin Myo Myat. His exact ancestry is unclear. No extant contemporary records, including Hanthawaddy Hsinbyushin Ayedawbon, the extensive chronicle of the king's reign written two years before his death, mention his ancestry. It was only in 1724, some 143 years after the king's death, that Maha Yazawin, the official chronicle of the Toungoo Dynasty, first proclaimed his genealogy.
According to Maha Yazawin, he was born to a gentry family in Toungoo (Taungoo), then a former vassal state of the Ava Kingdom. He was descended from viceroys of Toungoo Tarabya (r. 1440–1446) and Minkhaung I (r. 1446–1451) on his father's side; and from King Thihathu of Pinya (r. 1310–1325) and his chief queen Mi Saw U of the Pagan Dynasty on his mother's side. Furthermore, Ye Htut was distantly related to then presiding ruler of Toungoo Mingyi Nyo and his son Tabinshwehti through their common ancestor, Tarabya I of Pakhan. Later chronicles simply repeat Maha Yazawin's account. In all, the chronicles (perhaps too) neatly tie his ancestry to all the previous main dynasties that existed in Upper Burma: the Ava, Sagaing, Myinsaing–Pinya and Pagan dynasties. | place of birth | 42 | [
"birthplace",
"place of origin",
"native place",
"homeland",
"birth city"
] | null | null |
[
"Ukrainian line",
"instance of",
"military base"
] | Ukrainian defensive line was a Russian heavily fortified defensive line on the territory of modern Ukraine built between 1731–1764 on the lands of the Zaporozhian Sich and the Cossack Hetmanate. Built by imperial Russia, it strengthened the defense of the southern borders from Tatar incursions and established military bases in approximation to the Crimea. 285 kilometers in length, it comprised 16 newly-constructed forts and 4 old forts repaired. The first stage was built from 1731–40 and subsequent construction began in the 1740s. | instance of | 5 | [
"type of",
"example of",
"manifestation of",
"representation of"
] | null | null |
[
"Ukrainian line",
"country",
"Ukraine"
] | Ukrainian defensive line was a Russian heavily fortified defensive line on the territory of modern Ukraine built between 1731–1764 on the lands of the Zaporozhian Sich and the Cossack Hetmanate. Built by imperial Russia, it strengthened the defense of the southern borders from Tatar incursions and established military bases in approximation to the Crimea. 285 kilometers in length, it comprised 16 newly-constructed forts and 4 old forts repaired. The first stage was built from 1731–40 and subsequent construction began in the 1740s. | country | 7 | [
"Nation",
"State",
"Land",
"Territory"
] | null | null |
[
"Ukrainian line",
"located in the administrative territorial entity",
"Ukraine"
] | Ukrainian defensive line was a Russian heavily fortified defensive line on the territory of modern Ukraine built between 1731–1764 on the lands of the Zaporozhian Sich and the Cossack Hetmanate. Built by imperial Russia, it strengthened the defense of the southern borders from Tatar incursions and established military bases in approximation to the Crimea. 285 kilometers in length, it comprised 16 newly-constructed forts and 4 old forts repaired. The first stage was built from 1731–40 and subsequent construction began in the 1740s. | located in the administrative territorial entity | 6 | [
"situated in",
"found in",
"positioned in"
] | null | null |
[
"One & Other",
"country",
"United Kingdom"
] | One & Other was a public art project by Antony Gormley, in which 2,400 members of the public occupied the usually vacant fourth plinth in Trafalgar Square, London, for an hour each for 100 days. The project began at 9 am on Monday 6 July 2009, and ran until 14 October. The first person to officially occupy the plinth was Rachel Wardell from Lincolnshire. A documentary art book by Gormley, entitled One and Other, was published in the UK by Jonathan Cape on 14 October 2010. The Wellcome Trust has posted online at its website its series of oral-history interviews of the 2,400 plinthers. | country | 7 | [
"Nation",
"State",
"Land",
"Territory"
] | null | null |
[
"One & Other",
"genre",
"public art"
] | One & Other was a public art project by Antony Gormley, in which 2,400 members of the public occupied the usually vacant fourth plinth in Trafalgar Square, London, for an hour each for 100 days. The project began at 9 am on Monday 6 July 2009, and ran until 14 October. The first person to officially occupy the plinth was Rachel Wardell from Lincolnshire. A documentary art book by Gormley, entitled One and Other, was published in the UK by Jonathan Cape on 14 October 2010. The Wellcome Trust has posted online at its website its series of oral-history interviews of the 2,400 plinthers. | genre | 85 | [
"category",
"style",
"type",
"kind",
"class"
] | null | null |
[
"One & Other",
"part of",
"Fourth Plinth"
] | One & Other was a public art project by Antony Gormley, in which 2,400 members of the public occupied the usually vacant fourth plinth in Trafalgar Square, London, for an hour each for 100 days. The project began at 9 am on Monday 6 July 2009, and ran until 14 October. The first person to officially occupy the plinth was Rachel Wardell from Lincolnshire. A documentary art book by Gormley, entitled One and Other, was published in the UK by Jonathan Cape on 14 October 2010. The Wellcome Trust has posted online at its website its series of oral-history interviews of the 2,400 plinthers. | part of | 15 | [
"a component of",
"a constituent of",
"an element of",
"a fragment of",
"a portion of"
] | null | null |
[
"One & Other",
"creator",
"Antony Gormley"
] | One & Other was a public art project by Antony Gormley, in which 2,400 members of the public occupied the usually vacant fourth plinth in Trafalgar Square, London, for an hour each for 100 days. The project began at 9 am on Monday 6 July 2009, and ran until 14 October. The first person to officially occupy the plinth was Rachel Wardell from Lincolnshire. A documentary art book by Gormley, entitled One and Other, was published in the UK by Jonathan Cape on 14 October 2010. The Wellcome Trust has posted online at its website its series of oral-history interviews of the 2,400 plinthers. | creator | 76 | [
"author",
"originator",
"designer",
"founder",
"producer"
] | null | null |
[
"Michelada",
"country of origin",
"Mexico"
] | Origin
There are two popular versions of the origin and etymology of the michelada.
One involves a man named Michel Ésper at Club Deportivo Potosino in San Luis Potosí, Mexico. In the 1960s, Ésper began to ask for his beer with lime, salt, ice, and a straw, in a cup called "chabela", as if it were a beer lemonade (limonada). Members of the club started asking for beer as "Michel's lemonade", with the name shortening over time to Michelada. As time went by, other sauces were added to the original recipe. Today, it contains the same ingredients as a chelada, but contains ice and chile powder on the rim.Another etymology states that michelada is a portmanteau of mi chela helada. The word chela is a popular term for a cold beer in Mexico; therefore the phrase mi chela helada means "my ice-cold beer". | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Michelada",
"made from material",
"beer"
] | A michelada (Spanish pronunciation: [mitʃeˈlaða]) is a Mexican drink made with beer, lime juice, assorted sauces (often chili-based), spices, and chili peppers. It is served in a chilled, salt-rimmed glass. There are numerous variations of this beverage throughout Mexico.In Mexico City, the most common form is prepared with beer, lime, salt, and particular hot sauces or chile slices. There are several other optional ingredients, such as Maggi sauce, soy sauce, Tajín, Worcestershire sauce, chamoy powder, serrano peppers, or clamato. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Michelada",
"made from material",
"table salt"
] | In Mexico City, the most common form is prepared with beer, lime, salt, and particular hot sauces or chile slices. There are several other optional ingredients, such as Maggi sauce, soy sauce, Tajín, Worcestershire sauce, chamoy powder, serrano peppers, or clamato. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Michelada",
"made from material",
"hot sauce"
] | In Mexico City, the most common form is prepared with beer, lime, salt, and particular hot sauces or chile slices. There are several other optional ingredients, such as Maggi sauce, soy sauce, Tajín, Worcestershire sauce, chamoy powder, serrano peppers, or clamato. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Michelada",
"made from material",
"Worcestershire sauce"
] | In Mexico City, the most common form is prepared with beer, lime, salt, and particular hot sauces or chile slices. There are several other optional ingredients, such as Maggi sauce, soy sauce, Tajín, Worcestershire sauce, chamoy powder, serrano peppers, or clamato. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Michelada",
"subclass of",
"cerveza preparada"
] | In Mexico City, the most common form is prepared with beer, lime, salt, and particular hot sauces or chile slices. There are several other optional ingredients, such as Maggi sauce, soy sauce, Tajín, Worcestershire sauce, chamoy powder, serrano peppers, or clamato. | subclass of | 109 | [
"is a type of",
"is a kind of",
"is a subtype of",
"belongs to category",
"is classified as"
] | null | null |
[
"U-boot (cocktail)",
"made from material",
"beer"
] | A U-boot is a beer cocktail that is made by placing a shot of vodka into a glass of beer, typically a lager. It is popular in Germany, Poland, North Macedonia, and Flanders. In Germany, the liquor korn is sometimes used instead, while in Flanders and the Netherlands, jonge jenever is preferred.
It is called a U-boot (German abbreviation of Unterseeboot, "submarine") because the shot glass of vodka sinks to the bottom of the glass of beer. The shot glass then "surfaces" when the cocktail is drunk. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"U-boot (cocktail)",
"named after",
"submarine"
] | A U-boot is a beer cocktail that is made by placing a shot of vodka into a glass of beer, typically a lager. It is popular in Germany, Poland, North Macedonia, and Flanders. In Germany, the liquor korn is sometimes used instead, while in Flanders and the Netherlands, jonge jenever is preferred.
It is called a U-boot (German abbreviation of Unterseeboot, "submarine") because the shot glass of vodka sinks to the bottom of the glass of beer. The shot glass then "surfaces" when the cocktail is drunk. | named after | 11 | [
"called after",
"named for",
"honored after",
"called for"
] | null | null |
[
"London Beer Flood",
"location",
"Horse Shoe Brewery"
] | The London Beer Flood was an accident at Meux & Co's Horse Shoe Brewery, London, on 17 October 1814. It took place when one of the 22-foot-tall (6.7 m) wooden vats of fermenting porter burst. The escaping liquid dislodged the valve of another vessel and destroyed several large barrels: between 128,000 and 323,000 imperial gallons (580,000–1,470,000 L; 154,000–388,000 US gal) of beer were released in total.
The resulting wave of porter destroyed the back wall of the brewery and swept into an area of slum dwellings known as the St Giles rookery. Eight people were killed, five of them mourners at the wake being held by an Irish family for a two-year-old boy. The coroner's inquest returned a verdict that the eight had lost their lives "casually, accidentally and by misfortune". The brewery was nearly bankrupted by the event; it avoided collapse after a rebate from HM Excise on the lost beer. The brewing industry gradually stopped using large wooden vats after the accident. The brewery moved in 1921, and the Dominion Theatre is now where the brewery used to stand. Meux & Co went into liquidation in 1961.Background
In the early nineteenth century the Meux Brewery was one of the two largest in London, along with Whitbread. In 1809 Sir Henry Meux purchased the Horse Shoe Brewery, at the junction of Tottenham Court Road and Oxford Street. Meux's father, Sir Richard Meux, had previously co-owned the Griffin Brewery in Liquor-Pond Street (now Clerkenwell Road), in which he had constructed the largest vat in London, capable of holding 20,000 imperial barrels.Henry Meux emulated his father's large vat, and constructed a wooden vessel 22 feet (6.7 m) tall and capable of holding 18,000 imperial barrels. Eighty long tons (eighty-one metric tons) of iron hoops were used to strengthen the vat. Meux brewed only porter, a dark beer that was first brewed in London and was the most popular alcoholic drink in the capital. Meux & Co brewed 102,493 imperial barrels in the twelve months up to July 1812. Porter was left in the large vessels to mature for several months, or up to a year for the best quality versions.At the rear of the brewery ran New Street, a small cul-de-sac that joined on to Dyott Street; this was within the St Giles rookery. The rookery, which covered an area of eight acres (3.2 ha), "was a perpetually decaying slum seemingly always on the verge of social and economic collapse", according to Richard Kirkland, the professor of Irish literature. Thomas Beames, the preacher of Westminster St James, and author of the 1852 work The Rookeries of London: Past, Present and Prospective, described the St Giles rookery as "a rendezvous of the scum of society"; the area had been the inspiration for William Hogarth's 1751 print Gin Lane. | location | 29 | [
"place",
"position",
"site",
"locale",
"spot"
] | null | null |
[
"Flaming Doctor Pepper",
"made from material",
"high-proof liquor"
] | Preparation
It is usually made by filling a shot glass with 3 parts Amaretto and 1 part high-proof liquor, such as Everclear or Bacardi 151. The two liquors are not mixed; the high-proof alcohol is layered on top of the Amaretto. The shot is then set on fire and dropped into a glass half-filled with beer. The flames are extinguished by the beer, and the cocktail should then be drunk quickly. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Sake bomb",
"subclass of",
"beer cocktail"
] | The sake bomb or sake bomber is a beer cocktail made by pouring sake into a shot glass and dropping it into a glass of beer. | subclass of | 109 | [
"is a type of",
"is a kind of",
"is a subtype of",
"belongs to category",
"is classified as"
] | null | null |
[
"Snakebite (drink)",
"made from material",
"beer"
] | A snakebite is an alcoholic drink from the United Kingdom. Traditionally, it is made with equal parts lager and cider. If a dash of blackcurrant cordial is added, it is known as a "snakebite & black" or a "diesel". Different regional recipes and names exist. It was first popularized in the UK in the 1980s.Stout may be used instead of lager in the United States.Availability in the UK
A snakebite is typically served in a pint glass. Serving a snakebite from separate cider and lager taps or bottles is legal in the UK, despite sources that suggest otherwise. In 2001, former US President Bill Clinton was refused a snakebite when he ordered one at the Old Bell Tavern in Harrogate, North Yorkshire, with pub manager Jamie Allen incorrectly saying "It's illegal to serve it here in the UK." | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Snakebite (drink)",
"made from material",
"cider"
] | A snakebite is an alcoholic drink from the United Kingdom. Traditionally, it is made with equal parts lager and cider. If a dash of blackcurrant cordial is added, it is known as a "snakebite & black" or a "diesel". Different regional recipes and names exist. It was first popularized in the UK in the 1980s.Stout may be used instead of lager in the United States.Availability in the UK
A snakebite is typically served in a pint glass. Serving a snakebite from separate cider and lager taps or bottles is legal in the UK, despite sources that suggest otherwise. In 2001, former US President Bill Clinton was refused a snakebite when he ordered one at the Old Bell Tavern in Harrogate, North Yorkshire, with pub manager Jamie Allen incorrectly saying "It's illegal to serve it here in the UK." | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Beer ice cream",
"made from material",
"beer"
] | Overview
Beer ice cream is prepared using typical ice cream ingredients and beer. Various flavors are imparted to the ice cream based upon what type of beer is used. For example, the use of stout beer can impart a malty and caramel-like flavor, and the use of pilsner, India pale ale and pale ale can impart flavors of bitterness. India pale ale can also imbue malty flavors. Wheat beer and lagers can also be used as an ingredient in the dish. Lighter beers such as lagers do not impart as much flavor compared to darker beers and beers with a higher amount of malt and hops, which provide a more distinct flavor.Various additional ingredients can be used, as occurs in other types of ice creams, such as chocolate, cherries, caramel, pecans, marshmallows and the like. Preparation of the dish can involve infusing the beer into pre-made ice cream, or making the ice cream with beer from scratch.Some ice cream shops in the United States prepare and purvey beer ice cream, and the dish has been served at the Great American Beer Festival. Ben & Jerry's partnered with New Belgium Brewing Company in 2015 to create two limited edition beer ice creams prepared using New Belgium Brown Ale. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Tschunk",
"country of origin",
"Germany"
] | Club-Mate (German pronunciation: [ˈklʊp ˈmaːtə]) is a caffeinated carbonated mate-extract beverage made by the Loscher Brewery (Brauerei Loscher) near Münchsteinach, Germany, which originated in 1924. Club-Mate has 200 mg of caffeine per litre. Club-Mate has a relatively low sugar content of 50 g per litre, and low calories (200 kcal per litre of beverage) compared to other beverages such as cola or most energy drinks.
Club-Mate is available in 0.33-litre and 0.5-litre bottles.
Some Club-Mate bottles include the slogan "man gewöhnt sich daran" which roughly translates into a challenge to the drinker of “one gets used to it."
Examples of Club-Mate-based mixed drinks are: vodka-mate; Tschunk, a combination of rum and Club-Mate; Jaeger-Mate, a mix of Jägermeister and Club-Mate. | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Tschunk",
"made from material",
"rum"
] | Tschunk
Tschunk [ˈtʃʊnk] is a German highball consisting of Club-Mate and white or brown rum. It is usually served with limes and cane or brown sugar.Like Club-Mate, the Tschunk is a typical drink within European hacker culture and can often be found at scene typical events or locations like the Chaos Communication Congress. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Tschunk",
"made from material",
"Club-Mate"
] | Tschunk
Tschunk [ˈtʃʊnk] is a German highball consisting of Club-Mate and white or brown rum. It is usually served with limes and cane or brown sugar.Like Club-Mate, the Tschunk is a typical drink within European hacker culture and can often be found at scene typical events or locations like the Chaos Communication Congress. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Tschunk",
"subclass of",
"cocktail"
] | Club-Mate (German pronunciation: [ˈklʊp ˈmaːtə]) is a caffeinated carbonated mate-extract beverage made by the Loscher Brewery (Brauerei Loscher) near Münchsteinach, Germany, which originated in 1924. Club-Mate has 200 mg of caffeine per litre. Club-Mate has a relatively low sugar content of 50 g per litre, and low calories (200 kcal per litre of beverage) compared to other beverages such as cola or most energy drinks.
Club-Mate is available in 0.33-litre and 0.5-litre bottles.
Some Club-Mate bottles include the slogan "man gewöhnt sich daran" which roughly translates into a challenge to the drinker of “one gets used to it."
Examples of Club-Mate-based mixed drinks are: vodka-mate; Tschunk, a combination of rum and Club-Mate; Jaeger-Mate, a mix of Jägermeister and Club-Mate. | subclass of | 109 | [
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"is a kind of",
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"belongs to category",
"is classified as"
] | null | null |
[
"Senster",
"instance of",
"work of art"
] | The Senster
was a work of robotic art created by Edward Ihnatowicz.
It was commissioned by Philips to be exhibited in the Evoluon, in Eindhoven, the Netherlands and was on display from 1970 to 1974, when it was dismantled.
It was the first work of robotic sculpture to be controlled by a digital computer.
It was about 8 feet (2.5m) high "at the shoulder" and about 15 feet (4 m) long, constructed of welded steel tubing and actuated by hydraulic rams. There were four microphones and two Doppler radar sensors mounted on its "head", which were used to sense the sound and movement of the people around it. A computer system (Philips P9201 - a clone of the more common Honeywell 416) controlled the robot and implemented a behavioural system so that the Senster was attracted to sound and low level movement, but repelled by loud sounds and violent movements. The complicated acoustics of the hall and the completely unpredictable behaviour of the public made the Senster's movements seem a lot more sophisticated than the software would suggest.
After it was decommissioned, the steel structure was on display outside the firm that originally had built it on Colijnsplaat (the Netherlands). In 2017 the frame was purchased by the AGH University of Science and Technology in Krakow. After a lengthy restoration the Senster was reactivated as part of the 100th inauguration of the Academic Year. | instance of | 5 | [
"type of",
"example of",
"manifestation of",
"representation of"
] | null | null |
[
"Senster",
"location",
"Evoluon"
] | The Senster
was a work of robotic art created by Edward Ihnatowicz.
It was commissioned by Philips to be exhibited in the Evoluon, in Eindhoven, the Netherlands and was on display from 1970 to 1974, when it was dismantled.
It was the first work of robotic sculpture to be controlled by a digital computer.
It was about 8 feet (2.5m) high "at the shoulder" and about 15 feet (4 m) long, constructed of welded steel tubing and actuated by hydraulic rams. There were four microphones and two Doppler radar sensors mounted on its "head", which were used to sense the sound and movement of the people around it. A computer system (Philips P9201 - a clone of the more common Honeywell 416) controlled the robot and implemented a behavioural system so that the Senster was attracted to sound and low level movement, but repelled by loud sounds and violent movements. The complicated acoustics of the hall and the completely unpredictable behaviour of the public made the Senster's movements seem a lot more sophisticated than the software would suggest.
After it was decommissioned, the steel structure was on display outside the firm that originally had built it on Colijnsplaat (the Netherlands). In 2017 the frame was purchased by the AGH University of Science and Technology in Krakow. After a lengthy restoration the Senster was reactivated as part of the 100th inauguration of the Academic Year. | location | 29 | [
"place",
"position",
"site",
"locale",
"spot"
] | null | null |
[
"Borscht",
"made from material",
"beet"
] | Borscht (English: (listen)) or barszcz is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.
Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), an herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes, and tomatoes. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. It is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup.
Its popularity has spread throughout Eastern Europe and – by way of migration away from the Russian Empire – to other continents. In North America, borscht is often linked with either Jews or Mennonites, the groups who first brought it there from Europe. Several ethnic groups claim borscht, in its various local guises, as their own national dish consumed as part of ritual meals within Eastern Orthodox, Greek Catholic, Roman Catholic, and Jewish religious traditions.
In 2022, the United Nations Educational, Scientific, and Cultural Organization (UNESCO) announced that it had placed borscht on the List of Intangible Cultural Heritage in Need of Urgent Safeguarding due to the risk that Russia's invasion posed to the soup's status as an element of Ukraine's cultural heritage. The new status means Ukraine could now apply for special funds to finance projects promoting and protecting the dish. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Borscht",
"has part(s)",
"beet"
] | Borscht (English: (listen)) or barszcz is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.
Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), an herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes, and tomatoes. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. It is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup.
Its popularity has spread throughout Eastern Europe and – by way of migration away from the Russian Empire – to other continents. In North America, borscht is often linked with either Jews or Mennonites, the groups who first brought it there from Europe. Several ethnic groups claim borscht, in its various local guises, as their own national dish consumed as part of ritual meals within Eastern Orthodox, Greek Catholic, Roman Catholic, and Jewish religious traditions.
In 2022, the United Nations Educational, Scientific, and Cultural Organization (UNESCO) announced that it had placed borscht on the List of Intangible Cultural Heritage in Need of Urgent Safeguarding due to the risk that Russia's invasion posed to the soup's status as an element of Ukraine's cultural heritage. The new status means Ukraine could now apply for special funds to finance projects promoting and protecting the dish.Jewish
Ashkenazi Jews living in Eastern Europe adopted beetroot borscht from their Slavic neighbors and adapted it to their taste and religious requirements. As combining meat with milk is proscribed by kosher dietary laws, Jews have developed two variants of the soup: meat (fleischik) and dairy (milchik). The meat variant is typically made from beef brisket (pork is never used) and cabbage, while the dairy one is vegetarian, blended with sour cream or a mixture of milk and egg yolks. Both variants typically contain beetroots and onions, and are flavored with beet sour, vinegar or citric acid for tartness and beet sugar for sweetness. Galician Jews traditionally liked their borscht particularly sweet. Jewish borscht may be served either hot or cold, typically with a hot boiled potato on the side. In prewar Eastern Europe it was traditionally put up to ferment around Purim so that it would be ready four weeks later for the Passover holiday.Cold borscht
In the summertime, cold borscht is a popular alternative to the aforementioned variants, which are normally served hot. It consists of beet sour or beet juice blended with sour cream, buttermilk, soured milk, kefir or yogurt. The mixture has a distinctive pink or magenta color. It is served refrigerated, typically over finely chopped beetroot, cucumbers, radishes and green onion, together with halves of a hard-boiled egg and sprinkled with fresh dill. Chopped veal, ham, or crawfish tails may be added as well.This soup was known in the Grand Duchy of Lithuania, which comprised the territories of modern-day Lithuania and Belarus, and it is still part of the culinary traditions of these and neighboring nations. In Lithuanian, it is known as Šaltibarščiai. Soviet "Encyclopedia of Housekeeping" has an article on borscht: said article lists proper "cold borscht" recipe."Coated" dressed herring salad resembles Šaltibarščiai cold borsht as well, despite not being a soup. The similarity includes strong color from using beets, similar choice of vegetables, and the "decorative" addition of boiled eggs.The Armenian, Azerbaijani and Georgian version of borscht is a hot soup made with beef stock, green peppers and other vegetables, which may or may not include beetroots, and flavored with chopped red chili and fresh cilantro. In ethnic Mennonite cuisine, borscht refers to a whole range of seasonal vegetable soups based on beef or chicken stock – from spring borscht made with spinach, sorrel and chard to summer borscht with cabbage, tomatoes, maize and squash to fall and winter borscht with cabbage, beets and potatoes.In Chinese cuisine, a soup known as Luosong tang, or "Russian soup", is based on red cabbage and tomatoes, and lacks beetroots altogether; also known as "Chinese borscht", it originated in Harbin, close to the Russian border in northeast China, and has spread as far as Hong Kong. In Shanghai's Haipai cuisine, tomatoes are the main ingredient; beef and its broth, onions and cabbages are also added; while flour, rather than sour cream, is used for thickening.Novel ingredients: beets, tomatoes and potatoes
Beet (Beta vulgaris), a plant native to the Mediterranean Basin, was already grown in antiquity. Only the leaves were of culinary use, as the tapered, tough, whitish and bitter-tasting root was considered unfit for human consumption. It is likely that beet greens were used in variants of green borscht long before the invention of the beetroot-based red borscht. Beet varieties with round, red, sweet taproots, known as beetroots, were not reliably reported until the 12th century and did not spread to Eastern Europe before the 16th century.Mikołaj Rej, a Polish Renaissance poet and moralist, included the earliest known Polish recipe for pickled beetroots in his 1568 book, Life of an Honest Man. It would later evolve into ćwikła, or chrain mit burik, a beet-and-horseradish relish popular in Polish and Jewish cuisines. Rej also recommended the "very tasty brine" left over from beetroot pickling, which was an early version of beet sour. The sour found some applications in Polish folk medicine as a cure for hangover and – mixed with honey – as a sore throat remedy.It may never be known who first thought of using beet sour to flavor borscht, which also gave the soup its now-familiar red color. One of the earliest mentions of borscht with pickled beets comes from Russian ethnographer Andrey Meyer, who wrote in his 1781 book that people in Ukraine make fermented red beets with Acanthus, which they in turn use to cook their borscht. The book "Description of the Kharkiv Governorate" of 1785, which describes the food culture of the Ukrainians, says that borscht was the most consumed food, cooked from beets and cabbage with various other herbal spices and millet, on sour kvass; it was always made with pork lard or beef lard, on holidays with lamb or poultry, and sometimes with game. Jerzy Samuel Bandtkie's Polish-German dictionary published in 1806 was the first to define barszcz as a tart soup made from pickled beetroots.The fact that certain 19th-century Russian and Polish cookbooks, such as Handbook of the Experienced Russian Housewife (1842) by Yekaterina Avdeyeva and The Lithuanian Cook (1854) by Wincenta Zawadzka, refer to beetroot-based borscht as "Little Russian borscht" (where "Little Russian" is a term used at the time for ethnic Ukrainians under imperial Russian rule) suggests that this innovation took place in what is now Ukraine, whose soils and climate are particularly well suited to beet cultivation. Ukrainian legends, probably of 19th-century origin, attribute the invention of beetroot borscht either to Zaporozhian Cossacks, serving in the Polish army, on their way to break the siege of Vienna in 1683, or to Don Cossacks, serving in the Russian army, while laying siege to Azov in 1695.In the 1930s, when most American hotels refused to accept Jewish guests due to widespread anti-Semitism, New York Jews began flocking to Jewish-owned resorts in the Catskill Mountains for their summer vacations. The area grew into a major center of Jewish entertainment, with restaurants offering all-you-can-eat Ashkenazi Jewish fare, including copious amounts of borscht. Grossinger's, one of the largest resorts, served borscht throughout the day, every day of the year. The region became known, initially in derision, as the "Borscht Belt", reinforcing the popular association between borscht and American Jewish culture.As most visitors arrived in the summertime, the borscht was typically served cold. Marc Gold was one of its largest suppliers, producing 1,750 short tons (1,590 tonnes) a year in his business's heyday. Gold's borscht consists of puréed beetroots seasoned with sugar, salt and citric acid; it is usually blended with sour cream and served as a refreshing beverage, more aptly described as a "beet smoothie". Such kind of "purplish, watery broth" is, according to Nikolai Burlakoff, author of The World of Russian Borsch, "associated in America with borsch, in general, and Jewish borsch in particular."Borscht in the USSR
In the Soviet Union, borscht was one of the most popular everyday dishes. It was described by James Meek, a British correspondent in Kyiv and Moscow, as "the common denominator of the Soviet kitchen, the dish that tied together ... the high table of the Kremlin and the meanest canteen in the boondocks of the Urals, ... the beetroot soup that pumped like the main artery through the kitchens of the east Slav lands". Among Soviet leaders, the Ukrainian-born Leonid Brezhnev was especially partial to borscht, which his wife continued to personally cook for him even after they had moved into the Kremlin. | has part(s) | 19 | [
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[
"Goulash",
"has part(s)",
"carrot"
] | In Hungary
Gulyás
In Hungarian cuisine, traditional Gulyásleves (literally 'goulash soup'), bográcsgulyás, pörkölt, and paprikás were thick stews made by cattle herders and stockmen.These dishes can be made as soups rather than stews. Garlic, caraway seed, and wine are optional. Excepting paprikás, the Hungarian stews do not rely on flour or roux for thickening.
Tomato is a modern addition, totally unknown in the original recipe and in the whole Central European food culture until the first half of the 20th century.Goulash can be prepared from beef, veal, pork, or lamb. Typical cuts include the shank, shin, or shoulder; as a result, goulash derives its thickness from tough, well-exercised muscles rich in collagen, which is converted to gelatin during the cooking process. Meat is cut into chunks, seasoned with salt, and then browned with sliced onion in a pot with oil or lard. Paprika is added, along with water or stock, and the goulash is left to simmer. After cooking a while, garlic, whole or ground caraway seed, or soup vegetables like carrot, parsley root, peppers (green or bell pepper) and celery may be added. Other herbs and spices could also be added, especially cayenne, bay leaf and thyme. Diced potatoes may be added, since they provide starch as they cook, which makes the goulash thicker and smoother. However, red peppers and potatoes are post-16th century additions, unknown in the original recipe. A small amount of white wine or wine vinegar may also be added near the end of cooking to round the taste. Goulash may be served with small egg noodles called csipetke. The name Csipetke comes from pinching small, fingernail-sized bits out of the dough (csipet being Hungarian for 'pinch') before adding them to the boiling soup.
The Hungarian cook Karoly Gundel maintains that in a goulash recipe, meat should not be mixed with any grains or with potatoes.Croatia
Goulash (Croatian: gulaš) is also very popular in most parts of Croatia, especially north (Hrvatsko Zagorje) and Lika. In Gorski Kotar and Lika, venison or wild boar frequently replace beef (lovački gulaš). There is also a kind of goulash with porcini mushrooms (gulaš od vrganja). Bacon is an important ingredient.
Gulaš is often served with fuži, njoki, polenta or pasta. It is augmented with vegetables. Green and red bell peppers and carrots are most commonly used. Sometimes one or more other kinds of meat are added, e.g., pork loin, bacon, or mutton.Serbia
In Serbia, goulash (Serbian: гулаш) is eaten in most parts of the country, especially in Vojvodina, where it was probably introduced by the province's Hungarian population. It is actually a pörkölt-like stew, usually made with beef, veal or pork, but also with game meat like venison and boar. Compulsory ingredients are meat and onions, usually in 50-50% ratio, paprika, and lard or oil, other ingredients being optional: garlic, parsley, chili pepper, black pepper, cinnamon, bell peppers, carrots, tomatoes, red wine, mushrooms, bacon. Sometimes, goulash is sweetened by adding tomato paste, sugar or dark chocolate at the very end. In Serbia, goulash is most often served with macaroni or potato mash. | has part(s) | 19 | [
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[
"Goulash",
"country",
"Hungary"
] | Goulash (Hungarian: gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.Its origin may be traced back as far as the 10th century, to stews eaten by Hungarian shepherds. At that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. Earlier versions of goulash did not include paprika, as it was not introduced to Europe until the 16th century.In Hungary
Gulyás
In Hungarian cuisine, traditional Gulyásleves (literally 'goulash soup'), bográcsgulyás, pörkölt, and paprikás were thick stews made by cattle herders and stockmen.These dishes can be made as soups rather than stews. Garlic, caraway seed, and wine are optional. Excepting paprikás, the Hungarian stews do not rely on flour or roux for thickening.
Tomato is a modern addition, totally unknown in the original recipe and in the whole Central European food culture until the first half of the 20th century.Goulash can be prepared from beef, veal, pork, or lamb. Typical cuts include the shank, shin, or shoulder; as a result, goulash derives its thickness from tough, well-exercised muscles rich in collagen, which is converted to gelatin during the cooking process. Meat is cut into chunks, seasoned with salt, and then browned with sliced onion in a pot with oil or lard. Paprika is added, along with water or stock, and the goulash is left to simmer. After cooking a while, garlic, whole or ground caraway seed, or soup vegetables like carrot, parsley root, peppers (green or bell pepper) and celery may be added. Other herbs and spices could also be added, especially cayenne, bay leaf and thyme. Diced potatoes may be added, since they provide starch as they cook, which makes the goulash thicker and smoother. However, red peppers and potatoes are post-16th century additions, unknown in the original recipe. A small amount of white wine or wine vinegar may also be added near the end of cooking to round the taste. Goulash may be served with small egg noodles called csipetke. The name Csipetke comes from pinching small, fingernail-sized bits out of the dough (csipet being Hungarian for 'pinch') before adding them to the boiling soup.
The Hungarian cook Karoly Gundel maintains that in a goulash recipe, meat should not be mixed with any grains or with potatoes. | country | 7 | [
"Nation",
"State",
"Land",
"Territory"
] | null | null |
[
"Goulash",
"has part(s)",
"meat"
] | In Hungary
Gulyás
In Hungarian cuisine, traditional Gulyásleves (literally 'goulash soup'), bográcsgulyás, pörkölt, and paprikás were thick stews made by cattle herders and stockmen.These dishes can be made as soups rather than stews. Garlic, caraway seed, and wine are optional. Excepting paprikás, the Hungarian stews do not rely on flour or roux for thickening.
Tomato is a modern addition, totally unknown in the original recipe and in the whole Central European food culture until the first half of the 20th century.Goulash can be prepared from beef, veal, pork, or lamb. Typical cuts include the shank, shin, or shoulder; as a result, goulash derives its thickness from tough, well-exercised muscles rich in collagen, which is converted to gelatin during the cooking process. Meat is cut into chunks, seasoned with salt, and then browned with sliced onion in a pot with oil or lard. Paprika is added, along with water or stock, and the goulash is left to simmer. After cooking a while, garlic, whole or ground caraway seed, or soup vegetables like carrot, parsley root, peppers (green or bell pepper) and celery may be added. Other herbs and spices could also be added, especially cayenne, bay leaf and thyme. Diced potatoes may be added, since they provide starch as they cook, which makes the goulash thicker and smoother. However, red peppers and potatoes are post-16th century additions, unknown in the original recipe. A small amount of white wine or wine vinegar may also be added near the end of cooking to round the taste. Goulash may be served with small egg noodles called csipetke. The name Csipetke comes from pinching small, fingernail-sized bits out of the dough (csipet being Hungarian for 'pinch') before adding them to the boiling soup.
The Hungarian cook Karoly Gundel maintains that in a goulash recipe, meat should not be mixed with any grains or with potatoes.Hungarian varieties
Hungarian goulash variations include:
Székely Gulyás. Omit the potatoes and add sauerkraut and sour cream.
Gulyás Hungarian Plain Style. Omit the homemade soup pasta (csipetke) and add vegetables.
Mock Gulyás. Substitute beef bones for the meat and add vegetables. Also called Hamisgulyás, (Fake Goulash)
Bean Gulyás. Omit the potatoes and the caraway seeds. Use kidney beans instead.
Csángó Gulyás. Add sauerkraut instead of pasta and potatoes.
Betyár Gulyás. Use smoked beef or smoked pork for meat.
Likócsi Pork Gulyás. Use pork and thin vermicelli in the goulash instead of potato and soup pasta. Flavour with lemon juice.
Mutton Gulyás or Birkagulyás. Made with mutton. Add red wine for flavour.A thicker and richer goulash, similar to a stew, originally made with three kinds of meat, is called Székely gulyás, named after the Hungarian writer, journalist and archivist József Székely (1825–1895).Paprikás krumpli
"Paprikás krumpli" is a traditional paprika-based potato stew with diced potatoes, onion, ground paprika, and some bacon or sliced spicy sausage, like the smoked Debrecener, in lieu of beef.
In German-speaking countries this inexpensive peasant stew is made with sausage and known as Kartoffelgulasch ("potato goulash"). Bell pepper is sometimes added.Croatia
Goulash (Croatian: gulaš) is also very popular in most parts of Croatia, especially north (Hrvatsko Zagorje) and Lika. In Gorski Kotar and Lika, venison or wild boar frequently replace beef (lovački gulaš). There is also a kind of goulash with porcini mushrooms (gulaš od vrganja). Bacon is an important ingredient.
Gulaš is often served with fuži, njoki, polenta or pasta. It is augmented with vegetables. Green and red bell peppers and carrots are most commonly used. Sometimes one or more other kinds of meat are added, e.g., pork loin, bacon, or mutton.Germany
German Gulasch is either a beef (Rindergulasch), pork (Schweinegulasch), venison (Hirschgulasch), or wild boar (Wildschweingulasch) stew that may include red wine and is usually served with potatoes (in the north), white rice or spirelli noodles (mostly in canteens), and dumplings (in the south). Gulaschsuppe (goulash soup) is the same concept served as a soup, usually with pieces of white bread.Poland
In Poland, goulash (Polish: gulasz) is eaten in most parts of the country. A variant dish exists that is similar to Hungarian pörkölt. It came to being around the 9th century. It is usually served with mashed potatoes or various forms of noodles and dumplings, such as pyzy.Serbia
In Serbia, goulash (Serbian: гулаш) is eaten in most parts of the country, especially in Vojvodina, where it was probably introduced by the province's Hungarian population. It is actually a pörkölt-like stew, usually made with beef, veal or pork, but also with game meat like venison and boar. Compulsory ingredients are meat and onions, usually in 50-50% ratio, paprika, and lard or oil, other ingredients being optional: garlic, parsley, chili pepper, black pepper, cinnamon, bell peppers, carrots, tomatoes, red wine, mushrooms, bacon. Sometimes, goulash is sweetened by adding tomato paste, sugar or dark chocolate at the very end. In Serbia, goulash is most often served with macaroni or potato mash. | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Goulash",
"has part(s)",
"spice"
] | Goulash (Hungarian: gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.Its origin may be traced back as far as the 10th century, to stews eaten by Hungarian shepherds. At that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. Earlier versions of goulash did not include paprika, as it was not introduced to Europe until the 16th century.In Hungary
Gulyás
In Hungarian cuisine, traditional Gulyásleves (literally 'goulash soup'), bográcsgulyás, pörkölt, and paprikás were thick stews made by cattle herders and stockmen.These dishes can be made as soups rather than stews. Garlic, caraway seed, and wine are optional. Excepting paprikás, the Hungarian stews do not rely on flour or roux for thickening.
Tomato is a modern addition, totally unknown in the original recipe and in the whole Central European food culture until the first half of the 20th century.Goulash can be prepared from beef, veal, pork, or lamb. Typical cuts include the shank, shin, or shoulder; as a result, goulash derives its thickness from tough, well-exercised muscles rich in collagen, which is converted to gelatin during the cooking process. Meat is cut into chunks, seasoned with salt, and then browned with sliced onion in a pot with oil or lard. Paprika is added, along with water or stock, and the goulash is left to simmer. After cooking a while, garlic, whole or ground caraway seed, or soup vegetables like carrot, parsley root, peppers (green or bell pepper) and celery may be added. Other herbs and spices could also be added, especially cayenne, bay leaf and thyme. Diced potatoes may be added, since they provide starch as they cook, which makes the goulash thicker and smoother. However, red peppers and potatoes are post-16th century additions, unknown in the original recipe. A small amount of white wine or wine vinegar may also be added near the end of cooking to round the taste. Goulash may be served with small egg noodles called csipetke. The name Csipetke comes from pinching small, fingernail-sized bits out of the dough (csipet being Hungarian for 'pinch') before adding them to the boiling soup.
The Hungarian cook Karoly Gundel maintains that in a goulash recipe, meat should not be mixed with any grains or with potatoes.Hungarian varieties
Hungarian goulash variations include:
Székely Gulyás. Omit the potatoes and add sauerkraut and sour cream.
Gulyás Hungarian Plain Style. Omit the homemade soup pasta (csipetke) and add vegetables.
Mock Gulyás. Substitute beef bones for the meat and add vegetables. Also called Hamisgulyás, (Fake Goulash)
Bean Gulyás. Omit the potatoes and the caraway seeds. Use kidney beans instead.
Csángó Gulyás. Add sauerkraut instead of pasta and potatoes.
Betyár Gulyás. Use smoked beef or smoked pork for meat.
Likócsi Pork Gulyás. Use pork and thin vermicelli in the goulash instead of potato and soup pasta. Flavour with lemon juice.
Mutton Gulyás or Birkagulyás. Made with mutton. Add red wine for flavour.A thicker and richer goulash, similar to a stew, originally made with three kinds of meat, is called Székely gulyás, named after the Hungarian writer, journalist and archivist József Székely (1825–1895).Italy
Goulash in Italy is eaten in the autonomous regions of Friuli-Venezia Giulia and Trentino-Alto Adige/Südtirol, that once had been part of the Austro-Hungarian Empire. It is eaten as a regular Sunday dish. It can also, although less typically so, be found in the nearby Veneto. An interesting regional recipe comes from the Pustertal (Val Pusteria, Puster Valley) in South Tyrol. It is made of beef and red wine, and seasoned with rosemary, red paprika, bay leaf, marjoram and lemon zest, served with crusty white bread or polenta. Goulash is also quite popular in the city of Ancona, which is culturally quite near to eastern Europe.Netherlands
In the Netherlands, goulash is usually prepared with beef. It is typically consumed as a stew, and is thus closer to pörkölt.Poland
In Poland, goulash (Polish: gulasz) is eaten in most parts of the country. A variant dish exists that is similar to Hungarian pörkölt. It came to being around the 9th century. It is usually served with mashed potatoes or various forms of noodles and dumplings, such as pyzy.Serbia
In Serbia, goulash (Serbian: гулаш) is eaten in most parts of the country, especially in Vojvodina, where it was probably introduced by the province's Hungarian population. It is actually a pörkölt-like stew, usually made with beef, veal or pork, but also with game meat like venison and boar. Compulsory ingredients are meat and onions, usually in 50-50% ratio, paprika, and lard or oil, other ingredients being optional: garlic, parsley, chili pepper, black pepper, cinnamon, bell peppers, carrots, tomatoes, red wine, mushrooms, bacon. Sometimes, goulash is sweetened by adding tomato paste, sugar or dark chocolate at the very end. In Serbia, goulash is most often served with macaroni or potato mash. | has part(s) | 19 | [
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Gulyás
In Hungarian cuisine, traditional Gulyásleves (literally 'goulash soup'), bográcsgulyás, pörkölt, and paprikás were thick stews made by cattle herders and stockmen.These dishes can be made as soups rather than stews. Garlic, caraway seed, and wine are optional. Excepting paprikás, the Hungarian stews do not rely on flour or roux for thickening.
Tomato is a modern addition, totally unknown in the original recipe and in the whole Central European food culture until the first half of the 20th century.Goulash can be prepared from beef, veal, pork, or lamb. Typical cuts include the shank, shin, or shoulder; as a result, goulash derives its thickness from tough, well-exercised muscles rich in collagen, which is converted to gelatin during the cooking process. Meat is cut into chunks, seasoned with salt, and then browned with sliced onion in a pot with oil or lard. Paprika is added, along with water or stock, and the goulash is left to simmer. After cooking a while, garlic, whole or ground caraway seed, or soup vegetables like carrot, parsley root, peppers (green or bell pepper) and celery may be added. Other herbs and spices could also be added, especially cayenne, bay leaf and thyme. Diced potatoes may be added, since they provide starch as they cook, which makes the goulash thicker and smoother. However, red peppers and potatoes are post-16th century additions, unknown in the original recipe. A small amount of white wine or wine vinegar may also be added near the end of cooking to round the taste. Goulash may be served with small egg noodles called csipetke. The name Csipetke comes from pinching small, fingernail-sized bits out of the dough (csipet being Hungarian for 'pinch') before adding them to the boiling soup.
The Hungarian cook Karoly Gundel maintains that in a goulash recipe, meat should not be mixed with any grains or with potatoes. | made from material | 98 | [
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Gulyás
In Hungarian cuisine, traditional Gulyásleves (literally 'goulash soup'), bográcsgulyás, pörkölt, and paprikás were thick stews made by cattle herders and stockmen.These dishes can be made as soups rather than stews. Garlic, caraway seed, and wine are optional. Excepting paprikás, the Hungarian stews do not rely on flour or roux for thickening.
Tomato is a modern addition, totally unknown in the original recipe and in the whole Central European food culture until the first half of the 20th century.Goulash can be prepared from beef, veal, pork, or lamb. Typical cuts include the shank, shin, or shoulder; as a result, goulash derives its thickness from tough, well-exercised muscles rich in collagen, which is converted to gelatin during the cooking process. Meat is cut into chunks, seasoned with salt, and then browned with sliced onion in a pot with oil or lard. Paprika is added, along with water or stock, and the goulash is left to simmer. After cooking a while, garlic, whole or ground caraway seed, or soup vegetables like carrot, parsley root, peppers (green or bell pepper) and celery may be added. Other herbs and spices could also be added, especially cayenne, bay leaf and thyme. Diced potatoes may be added, since they provide starch as they cook, which makes the goulash thicker and smoother. However, red peppers and potatoes are post-16th century additions, unknown in the original recipe. A small amount of white wine or wine vinegar may also be added near the end of cooking to round the taste. Goulash may be served with small egg noodles called csipetke. The name Csipetke comes from pinching small, fingernail-sized bits out of the dough (csipet being Hungarian for 'pinch') before adding them to the boiling soup.
The Hungarian cook Karoly Gundel maintains that in a goulash recipe, meat should not be mixed with any grains or with potatoes.Italy
Goulash in Italy is eaten in the autonomous regions of Friuli-Venezia Giulia and Trentino-Alto Adige/Südtirol, that once had been part of the Austro-Hungarian Empire. It is eaten as a regular Sunday dish. It can also, although less typically so, be found in the nearby Veneto. An interesting regional recipe comes from the Pustertal (Val Pusteria, Puster Valley) in South Tyrol. It is made of beef and red wine, and seasoned with rosemary, red paprika, bay leaf, marjoram and lemon zest, served with crusty white bread or polenta. Goulash is also quite popular in the city of Ancona, which is culturally quite near to eastern Europe. | made from material | 98 | [
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German Gulasch is either a beef (Rindergulasch), pork (Schweinegulasch), venison (Hirschgulasch), or wild boar (Wildschweingulasch) stew that may include red wine and is usually served with potatoes (in the north), white rice or spirelli noodles (mostly in canteens), and dumplings (in the south). Gulaschsuppe (goulash soup) is the same concept served as a soup, usually with pieces of white bread. | instance of | 5 | [
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German Gulasch is either a beef (Rindergulasch), pork (Schweinegulasch), venison (Hirschgulasch), or wild boar (Wildschweingulasch) stew that may include red wine and is usually served with potatoes (in the north), white rice or spirelli noodles (mostly in canteens), and dumplings (in the south). Gulaschsuppe (goulash soup) is the same concept served as a soup, usually with pieces of white bread.Italy
Goulash in Italy is eaten in the autonomous regions of Friuli-Venezia Giulia and Trentino-Alto Adige/Südtirol, that once had been part of the Austro-Hungarian Empire. It is eaten as a regular Sunday dish. It can also, although less typically so, be found in the nearby Veneto. An interesting regional recipe comes from the Pustertal (Val Pusteria, Puster Valley) in South Tyrol. It is made of beef and red wine, and seasoned with rosemary, red paprika, bay leaf, marjoram and lemon zest, served with crusty white bread or polenta. Goulash is also quite popular in the city of Ancona, which is culturally quite near to eastern Europe.Netherlands
In the Netherlands, goulash is usually prepared with beef. It is typically consumed as a stew, and is thus closer to pörkölt.Serbia
In Serbia, goulash (Serbian: гулаш) is eaten in most parts of the country, especially in Vojvodina, where it was probably introduced by the province's Hungarian population. It is actually a pörkölt-like stew, usually made with beef, veal or pork, but also with game meat like venison and boar. Compulsory ingredients are meat and onions, usually in 50-50% ratio, paprika, and lard or oil, other ingredients being optional: garlic, parsley, chili pepper, black pepper, cinnamon, bell peppers, carrots, tomatoes, red wine, mushrooms, bacon. Sometimes, goulash is sweetened by adding tomato paste, sugar or dark chocolate at the very end. In Serbia, goulash is most often served with macaroni or potato mash.United States and Canada
North American goulash, mentioned in cookbooks since at least 1914, exists in a number of variant recipes. Originally a dish of seasoned beef, core ingredients of American goulash now usually include elbow macaroni, cubed steak, ground beef or "hamburger", and tomatoes in some form, whether canned whole, as tomato sauce, tomato soup, and/or tomato paste.See also
References
Bibliography
Gundel's Hungarian Cookbook, Karoly Gundel, Budapest, CORVINA. ISBN 963-13-3733-2. | instance of | 5 | [
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[
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] | Goulash (Hungarian: gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.Its origin may be traced back as far as the 10th century, to stews eaten by Hungarian shepherds. At that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. Earlier versions of goulash did not include paprika, as it was not introduced to Europe until the 16th century.In Hungary
Gulyás
In Hungarian cuisine, traditional Gulyásleves (literally 'goulash soup'), bográcsgulyás, pörkölt, and paprikás were thick stews made by cattle herders and stockmen.These dishes can be made as soups rather than stews. Garlic, caraway seed, and wine are optional. Excepting paprikás, the Hungarian stews do not rely on flour or roux for thickening.
Tomato is a modern addition, totally unknown in the original recipe and in the whole Central European food culture until the first half of the 20th century.Goulash can be prepared from beef, veal, pork, or lamb. Typical cuts include the shank, shin, or shoulder; as a result, goulash derives its thickness from tough, well-exercised muscles rich in collagen, which is converted to gelatin during the cooking process. Meat is cut into chunks, seasoned with salt, and then browned with sliced onion in a pot with oil or lard. Paprika is added, along with water or stock, and the goulash is left to simmer. After cooking a while, garlic, whole or ground caraway seed, or soup vegetables like carrot, parsley root, peppers (green or bell pepper) and celery may be added. Other herbs and spices could also be added, especially cayenne, bay leaf and thyme. Diced potatoes may be added, since they provide starch as they cook, which makes the goulash thicker and smoother. However, red peppers and potatoes are post-16th century additions, unknown in the original recipe. A small amount of white wine or wine vinegar may also be added near the end of cooking to round the taste. Goulash may be served with small egg noodles called csipetke. The name Csipetke comes from pinching small, fingernail-sized bits out of the dough (csipet being Hungarian for 'pinch') before adding them to the boiling soup.
The Hungarian cook Karoly Gundel maintains that in a goulash recipe, meat should not be mixed with any grains or with potatoes.Netherlands
In the Netherlands, goulash is usually prepared with beef. It is typically consumed as a stew, and is thus closer to pörkölt.Poland
In Poland, goulash (Polish: gulasz) is eaten in most parts of the country. A variant dish exists that is similar to Hungarian pörkölt. It came to being around the 9th century. It is usually served with mashed potatoes or various forms of noodles and dumplings, such as pyzy. | has part(s) | 19 | [
"contains",
"comprises",
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] | null | null |
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