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the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | abbreviation | am j math <tsp> american journal of mathematics | academicdiscipline | mathematics <tsp> american journal of mathematics | issn number | 0002-9327 | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
ajoblanco (sometimes written ajo blanco) is a popular spanish cold soup typical from granada and málaga (andalusia).this dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar.it is usually served with grapes or slices of melon.when almonds were not available, for instance during the post-war period, flour from dried beans was used.ajoblanco is sometimes referred to as 'white gazpacho'.extremaduran ajoblanco (ajoblanco extremeño) is a related though somewhat different dish, since it contains egg yolk in the emulsion as well as water, olive oil, garlic and bread, and while vegetables such as tomatoes or cucumbers may be added, it does not usually contain almonds.it would eventually become a traditional dish of andalucía.the almonds and the garlic are mixed together (sometimes with vinegar) with a mortar and pestle until a white paste is formed.finally water and olive oil are added and the mixture is beaten until it has an emulsion-like texture.when served this way, the soup is thinned so that it can be drunk directly from a glass.in málaga, ajoblanco is served with muscat grapes or, less commonly, other fresh fruit, such as apple or melon.there is a current trend to experiment with other such combinations. | ajoblanco | region | andalusia <tsp> andalusia | leadername | susana díaz <tsp> ajoblanco | country | spain | Ajoblanco is sometimes referred to as 'white gazpacho'.Extremaduran ajoblanco (ajoblanco extremeño) is a related though somewhat different dish, since it contains egg yolk in the emulsion as well as water, olive oil, garlic and bread, and while vegetables such as tomatoes or cucumbers may be added, it does not usually contain almonds.In Málaga, ajoblanco is served with Muscat grapes or, less commonly, other fresh fruit, such as apple or melon. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | abbreviation | am j math <tsp> american journal of mathematics | academicdiscipline | mathematics <tsp> american journal of mathematics | issn number | 0002-9327 | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | abbreviation | am j math <tsp> american journal of mathematics | academicdiscipline | mathematics <tsp> american journal of mathematics | frequency | bimonthly | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere. | amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | guanciale <tsp> amatriciana sauce | mainingredients | tomatoes guanciale cheese olive oil | Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a Traditional Speciality Guaranteed in the EU and the UK.The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating Amatriciana) dates back to the late 18th century.The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | abbreviation | am j math <tsp> american journal of mathematics | academicdiscipline | mathematics <tsp> american journal of mathematics | frequency | bimonthly | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere. | amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | guanciale <tsp> amatriciana sauce | mainingredients | tomatoes guanciale cheese olive oil | Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a Traditional Speciality Guaranteed in the EU and the UK.The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating Amatriciana) dates back to the late 18th century.The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | abbreviation | am j math <tsp> american journal of mathematics | academicdiscipline | mathematics <tsp> american journal of mathematics | frequency | bimonthly | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere. | amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | guanciale <tsp> amatriciana sauce | mainingredients | tomatoes guanciale cheese olive oil | Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a Traditional Speciality Guaranteed in the EU and the UK.The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating Amatriciana) dates back to the late 18th century.The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | abbreviation | am j math <tsp> american journal of mathematics | firstpublicationyear | 1878 <tsp> american journal of mathematics | issn number | 0002-9327 | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere. | amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | olive oil <tsp> amatriciana sauce | mainingredients | tomatoes guanciale cheese olive oil | Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a Traditional Speciality Guaranteed in the EU and the UK.The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.At some point, a little olive oil was added to the recipe.In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating Amatriciana) dates back to the late 18th century.The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | abbreviation | am j math <tsp> american journal of mathematics | firstpublicationyear | 1878 <tsp> american journal of mathematics | issn number | 0002-9327 | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere. | amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | olive oil <tsp> amatriciana sauce | mainingredients | tomatoes guanciale cheese olive oil | Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a Traditional Speciality Guaranteed in the EU and the UK.The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.At some point, a little olive oil was added to the recipe.In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating Amatriciana) dates back to the late 18th century.The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | academicdiscipline | mathematics <tsp> american journal of mathematics | firstpublicationyear | 1878 <tsp> american journal of mathematics | abbreviation | am j math | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere. | amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | pecorino romano <tsp> amatriciana sauce | mainingredients | tomatoes guanciale cheese olive oil | Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a Traditional Speciality Guaranteed in the EU and the UK.The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating Amatriciana) dates back to the late 18th century.The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | academicdiscipline | mathematics <tsp> american journal of mathematics | firstpublicationyear | 1878 <tsp> american journal of mathematics | abbreviation | am j math | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere. | amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | pecorino romano <tsp> amatriciana sauce | mainingredients | tomatoes guanciale cheese olive oil | Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a Traditional Speciality Guaranteed in the EU and the UK.The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating Amatriciana) dates back to the late 18th century.The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> american journal of mathematics | issn number | 0002-9327 | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere. | amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | pecorino romano <tsp> amatriciana sauce | mainingredients | tomatoes guanciale cheese olive oil | Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a Traditional Speciality Guaranteed in the EU and the UK.The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating Amatriciana) dates back to the late 18th century.The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> american journal of mathematics | issn number | 0002-9327 | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere. | amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | tomato <tsp> amatriciana sauce | mainingredients | tomatoes guanciale cheese olive oil | Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a Traditional Speciality Guaranteed in the EU and the UK.The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating Amatriciana) dates back to the late 18th century.The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> american journal of mathematics | issn number | 0002-9327 | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere. | amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | tomato <tsp> amatriciana sauce | mainingredients | tomatoes guanciale cheese olive oil | Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a Traditional Speciality Guaranteed in the EU and the UK.The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating Amatriciana) dates back to the late 18th century.The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> american journal of mathematics | issn number | 1080-6377 | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere. | amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | tomato <tsp> amatriciana sauce | mainingredients | tomatoes guanciale cheese olive oil | Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a Traditional Speciality Guaranteed in the EU and the UK.The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating Amatriciana) dates back to the late 18th century.The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> american journal of mathematics | issn number | 1080-6377 | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere. | amatriciana sauce | country | italy <tsp> italy | language | italian language <tsp> italy | leadername | pietro grasso | Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a Traditional Speciality Guaranteed in the EU and the UK.The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating Amatriciana) dates back to the late 18th century.The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> american journal of mathematics | issn number | 1080-6377 | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere. | amatriciana sauce | country | italy <tsp> italy | language | italian language <tsp> italy | leadername | pietro grasso | Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a Traditional Speciality Guaranteed in the EU and the UK.The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating Amatriciana) dates back to the late 18th century.The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere. | amatriciana sauce | country | italy <tsp> italy | language | italian language <tsp> italy | leadername | pietro grasso | Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a Traditional Speciality Guaranteed in the EU and the UK.The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating Amatriciana) dates back to the late 18th century.The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> american journal of mathematics | oclc number | 1480153 | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere. | amatriciana sauce | region | lazio <tsp> amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | olive oil | Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a Traditional Speciality Guaranteed in the EU and the UK.The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.At some point, a little olive oil was added to the recipe.In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating Amatriciana) dates back to the late 18th century.The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> american journal of mathematics | oclc number | 1480153 | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere. | amatriciana sauce | region | lazio <tsp> amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | olive oil | Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a Traditional Speciality Guaranteed in the EU and the UK.The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.At some point, a little olive oil was added to the recipe.In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating Amatriciana) dates back to the late 18th century.The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> american journal of mathematics | oclc number | 1480153 | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere. | amatriciana sauce | region | lazio <tsp> amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | olive oil | Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a Traditional Speciality Guaranteed in the EU and the UK.The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.At some point, a little olive oil was added to the recipe.In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating Amatriciana) dates back to the late 18th century.The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> american journal of mathematics | abbreviation | am j math | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere. | amatriciana sauce | region | lazio <tsp> amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | pecorino romano | Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a Traditional Speciality Guaranteed in the EU and the UK.The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating Amatriciana) dates back to the late 18th century.The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> american journal of mathematics | abbreviation | am j math | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere. | amatriciana sauce | region | lazio <tsp> amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | pecorino romano | Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a Traditional Speciality Guaranteed in the EU and the UK.The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating Amatriciana) dates back to the late 18th century.The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> american journal of mathematics | academicdiscipline | mathematics | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> american journal of mathematics | academicdiscipline | mathematics | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere. | amatriciana sauce | region | lazio <tsp> amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | pecorino romano | Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a Traditional Speciality Guaranteed in the EU and the UK.The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating Amatriciana) dates back to the late 18th century.The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> american journal of mathematics | academicdiscipline | mathematics | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere. | amatriciana sauce | region | lazio <tsp> amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | tomato | Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a Traditional Speciality Guaranteed in the EU and the UK.The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating Amatriciana) dates back to the late 18th century.The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere. | amatriciana sauce | region | lazio <tsp> amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | tomato | Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a Traditional Speciality Guaranteed in the EU and the UK.The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating Amatriciana) dates back to the late 18th century.The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> johns hopkins university press | parentcompany | johns hopkins university | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> johns hopkins university press | parentcompany | johns hopkins university | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere. | amatriciana sauce | region | lazio <tsp> amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | tomato | Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a Traditional Speciality Guaranteed in the EU and the UK.The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating Amatriciana) dates back to the late 18th century.The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice. |
the american journal of mathematics is a bimonthly mathematics journal published by the johns hopkins university press.initially w. e. story was associate editor in charge; he was replaced by thomas craig in 1880.for volume 7 simon newcomb became chief editor with craig managing until 1894.then with volume 16 it was 'edited by thomas craig with the co-operation of simon newcomb' until 1898.other notable mathematicians who have served as editors or editorial associates of the journal include frank morley, oscar zariski, lars ahlfors, hermann weyl, wei-liang chow, s. s. chern, andré weil, harish-chandra, jean dieudonné, henri cartan, stephen smale, jun-ichi igusa, and joseph a. shalika.fields medalist cédric villani has speculated that 'the most famous article in its long history' may be a 1958 paper by john nash, 'continuity of solutions of parabolic and elliptic equations'.according to the journal citation reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'mathematics'. | american journal of mathematics | publisher | johns hopkins university press <tsp> johns hopkins university press | country | united states <tsp> johns hopkins university press | parentcompany | johns hopkins university | The American Journal of Mathematics is a bimonthly mathematics journal published by the Johns Hopkins University Press.Then with volume 16 it was 'Edited by Thomas Craig with the Co-operation of Simon Newcomb' until 1898.Other notable mathematicians who have served as editors or editorial associates of the journal include Frank Morley, Oscar Zariski, Lars Ahlfors, Hermann Weyl, Wei-Liang Chow, S. S. Chern, André Weil, Harish-Chandra, Jean Dieudonné, Henri Cartan, Stephen Smale, Jun-Ichi Igusa, and Joseph A. Shalika.According to the Journal Citation Reports, its 2009 impact factor is 1.337, ranking it 22nd out of 255 journals in the category 'Mathematics'. |
ampara hospital is a government hospital in ampara, sri lanka.it is controlled by the central government in colombo.as of 2010 it had 476 beds.the hospital is sometimes called ampara general hospital or ampara district general hospital. | ampara hospital | country | sri lanka <tsp> ampara hospital | state | eastern province sri lanka <tsp> ampara hospital | bedcount | 476 | Ampara Hospital is a government hospital in Ampara, Sri Lanka.As of 2010 it had 476 beds.The hospital is sometimes called Ampara General Hospital or Ampara District General Hospital. |
antioquia (spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of colombia, located in the central northwestern part of colombia with a narrow section that borders the caribbean sea.most of its territory is mountainous with some valleys, much of which is part of the andes mountain range.antioquia has been part of many territorial divisions of former countries created within the present-day territory of colombia.prior to adoption of the colombian constitution of 1886, antioquia state had its own sovereign government.the department covers an area of 63,612 km2 (24,427 sq mi), and has a population of 5,819,358 (2006 estimate); 6.6 million (2010 estimate).antioquia borders the córdoba department and the caribbean sea to the north; chocó to the west; the departments of bolivar, santander, and boyaca to the east; and the departments of caldas and risaralda to the south.medellín is antioquia's capital city, and the second-largest city in the country.other important towns are santa fe de antioquia, the old capital located on the cauca river, and puerto berrío on the magdalena.it is predominantly mountainous, crossed by the cordillera central and the cordillera occidental of the andes.the cordillera central divides to form the aburrá valley, in which the capital, medellín, is located.the cordillera central forms the plateaus of santa rosa de osos and rionegro.while 80% of the department's territory is mountainous, antioquia also has lowlands in bajo cauca, magdalena medio, and eastern sonsón, as well as coastline on the caribbean sea, in urabá.this area has a tropical climate and is of high strategic importance due to its location.their origin is uncertain, as specialists believe that some came from the caribbean island, and others that they originated among peoples along the interior amazon river.antioquia was primarily populated by the carib people. | antioquia department | country | colombia <tsp> bandeja paisa | ingredient | avocado <tsp> bandeja paisa | region | antioquia department | Antioquia (Spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of Colombia, located in the central Northwestern part of Colombia with a narrow section that borders the Caribbean Sea.The department covers an area of 63,612 km2 (24,427 sq mi), and has a population of 5,819,358 (2006 estimate); 6.6 million (2010 estimate).Antioquia borders the Córdoba Department and the Caribbean Sea to the north; Chocó to the west; the departments of Bolivar, Santander, and Boyaca to the east; and the departments of Caldas and Risaralda to the south.While 80% of the department's territory is mountainous, Antioquia also has lowlands in Bajo Cauca, Magdalena Medio, and eastern Sonsón, as well as coastline on the Caribbean Sea, in Urabá. |
ampara hospital is a government hospital in ampara, sri lanka.it is controlled by the central government in colombo.as of 2010 it had 476 beds.the hospital is sometimes called ampara general hospital or ampara district general hospital. | ampara hospital | country | sri lanka <tsp> ampara hospital | state | eastern province sri lanka <tsp> ampara hospital | bedcount | 476 | Ampara Hospital is a government hospital in Ampara, Sri Lanka.As of 2010 it had 476 beds.The hospital is sometimes called Ampara General Hospital or Ampara District General Hospital. |
antioquia (spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of colombia, located in the central northwestern part of colombia with a narrow section that borders the caribbean sea.most of its territory is mountainous with some valleys, much of which is part of the andes mountain range.antioquia has been part of many territorial divisions of former countries created within the present-day territory of colombia.prior to adoption of the colombian constitution of 1886, antioquia state had its own sovereign government.the department covers an area of 63,612 km2 (24,427 sq mi), and has a population of 5,819,358 (2006 estimate); 6.6 million (2010 estimate).antioquia borders the córdoba department and the caribbean sea to the north; chocó to the west; the departments of bolivar, santander, and boyaca to the east; and the departments of caldas and risaralda to the south.medellín is antioquia's capital city, and the second-largest city in the country.other important towns are santa fe de antioquia, the old capital located on the cauca river, and puerto berrío on the magdalena.it is predominantly mountainous, crossed by the cordillera central and the cordillera occidental of the andes.the cordillera central divides to form the aburrá valley, in which the capital, medellín, is located.the cordillera central forms the plateaus of santa rosa de osos and rionegro.while 80% of the department's territory is mountainous, antioquia also has lowlands in bajo cauca, magdalena medio, and eastern sonsón, as well as coastline on the caribbean sea, in urabá.this area has a tropical climate and is of high strategic importance due to its location.their origin is uncertain, as specialists believe that some came from the caribbean island, and others that they originated among peoples along the interior amazon river.antioquia was primarily populated by the carib people. | antioquia department | country | colombia <tsp> bandeja paisa | ingredient | avocado <tsp> bandeja paisa | region | antioquia department | Antioquia (Spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of Colombia, located in the central Northwestern part of Colombia with a narrow section that borders the Caribbean Sea.The department covers an area of 63,612 km2 (24,427 sq mi), and has a population of 5,819,358 (2006 estimate); 6.6 million (2010 estimate).Antioquia borders the Córdoba Department and the Caribbean Sea to the north; Chocó to the west; the departments of Bolivar, Santander, and Boyaca to the east; and the departments of Caldas and Risaralda to the south.While 80% of the department's territory is mountainous, Antioquia also has lowlands in Bajo Cauca, Magdalena Medio, and eastern Sonsón, as well as coastline on the Caribbean Sea, in Urabá. |
ampara hospital is a government hospital in ampara, sri lanka.it is controlled by the central government in colombo.as of 2010 it had 476 beds.the hospital is sometimes called ampara general hospital or ampara district general hospital. | ampara hospital | country | sri lanka <tsp> ampara hospital | state | eastern province sri lanka <tsp> ampara hospital | bedcount | 476 | Ampara Hospital is a government hospital in Ampara, Sri Lanka.As of 2010 it had 476 beds.The hospital is sometimes called Ampara General Hospital or Ampara District General Hospital. |
antioquia (spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of colombia, located in the central northwestern part of colombia with a narrow section that borders the caribbean sea.most of its territory is mountainous with some valleys, much of which is part of the andes mountain range.antioquia has been part of many territorial divisions of former countries created within the present-day territory of colombia.prior to adoption of the colombian constitution of 1886, antioquia state had its own sovereign government.the department covers an area of 63,612 km2 (24,427 sq mi), and has a population of 5,819,358 (2006 estimate); 6.6 million (2010 estimate).antioquia borders the córdoba department and the caribbean sea to the north; chocó to the west; the departments of bolivar, santander, and boyaca to the east; and the departments of caldas and risaralda to the south.medellín is antioquia's capital city, and the second-largest city in the country.other important towns are santa fe de antioquia, the old capital located on the cauca river, and puerto berrío on the magdalena.it is predominantly mountainous, crossed by the cordillera central and the cordillera occidental of the andes.the cordillera central divides to form the aburrá valley, in which the capital, medellín, is located.the cordillera central forms the plateaus of santa rosa de osos and rionegro.while 80% of the department's territory is mountainous, antioquia also has lowlands in bajo cauca, magdalena medio, and eastern sonsón, as well as coastline on the caribbean sea, in urabá.this area has a tropical climate and is of high strategic importance due to its location.their origin is uncertain, as specialists believe that some came from the caribbean island, and others that they originated among peoples along the interior amazon river.antioquia was primarily populated by the carib people. | antioquia department | country | colombia <tsp> bandeja paisa | ingredient | avocado <tsp> bandeja paisa | region | antioquia department | Antioquia (Spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of Colombia, located in the central Northwestern part of Colombia with a narrow section that borders the Caribbean Sea.The department covers an area of 63,612 km2 (24,427 sq mi), and has a population of 5,819,358 (2006 estimate); 6.6 million (2010 estimate).Antioquia borders the Córdoba Department and the Caribbean Sea to the north; Chocó to the west; the departments of Bolivar, Santander, and Boyaca to the east; and the departments of Caldas and Risaralda to the south.While 80% of the department's territory is mountainous, Antioquia also has lowlands in Bajo Cauca, Magdalena Medio, and eastern Sonsón, as well as coastline on the Caribbean Sea, in Urabá. |
ampara hospital is a government hospital in ampara, sri lanka.it is controlled by the central government in colombo.as of 2010 it had 476 beds.the hospital is sometimes called ampara general hospital or ampara district general hospital. | ampara hospital | country | sri lanka <tsp> ampara hospital | state | eastern province sri lanka <tsp> ampara hospital | region | ampara district | Ampara Hospital is a government hospital in Ampara, Sri Lanka.The hospital is sometimes called Ampara General Hospital or Ampara District General Hospital. |
antioquia (spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of colombia, located in the central northwestern part of colombia with a narrow section that borders the caribbean sea.most of its territory is mountainous with some valleys, much of which is part of the andes mountain range.antioquia has been part of many territorial divisions of former countries created within the present-day territory of colombia.prior to adoption of the colombian constitution of 1886, antioquia state had its own sovereign government.the department covers an area of 63,612 km2 (24,427 sq mi), and has a population of 5,819,358 (2006 estimate); 6.6 million (2010 estimate).antioquia borders the córdoba department and the caribbean sea to the north; chocó to the west; the departments of bolivar, santander, and boyaca to the east; and the departments of caldas and risaralda to the south.medellín is antioquia's capital city, and the second-largest city in the country.other important towns are santa fe de antioquia, the old capital located on the cauca river, and puerto berrío on the magdalena.it is predominantly mountainous, crossed by the cordillera central and the cordillera occidental of the andes.the cordillera central divides to form the aburrá valley, in which the capital, medellín, is located.the cordillera central forms the plateaus of santa rosa de osos and rionegro.while 80% of the department's territory is mountainous, antioquia also has lowlands in bajo cauca, magdalena medio, and eastern sonsón, as well as coastline on the caribbean sea, in urabá.this area has a tropical climate and is of high strategic importance due to its location.their origin is uncertain, as specialists believe that some came from the caribbean island, and others that they originated among peoples along the interior amazon river.antioquia was primarily populated by the carib people. | antioquia department | country | colombia <tsp> bandeja paisa | ingredient | chicharrón <tsp> bandeja paisa | region | antioquia department | Antioquia (Spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of Colombia, located in the central Northwestern part of Colombia with a narrow section that borders the Caribbean Sea.The department covers an area of 63,612 km2 (24,427 sq mi), and has a population of 5,819,358 (2006 estimate); 6.6 million (2010 estimate).Antioquia borders the Córdoba Department and the Caribbean Sea to the north; Chocó to the west; the departments of Bolivar, Santander, and Boyaca to the east; and the departments of Caldas and Risaralda to the south.While 80% of the department's territory is mountainous, Antioquia also has lowlands in Bajo Cauca, Magdalena Medio, and eastern Sonsón, as well as coastline on the Caribbean Sea, in Urabá. |
ampara hospital is a government hospital in ampara, sri lanka.it is controlled by the central government in colombo.as of 2010 it had 476 beds.the hospital is sometimes called ampara general hospital or ampara district general hospital. | ampara hospital | country | sri lanka <tsp> ampara hospital | state | eastern province sri lanka <tsp> ampara hospital | region | ampara district | Ampara Hospital is a government hospital in Ampara, Sri Lanka.The hospital is sometimes called Ampara General Hospital or Ampara District General Hospital. |
english is a west germanic language in the indo-european language family, with its earliest forms spoken by the inhabitants of early medieval england.it is named after the angles, one of the ancient germanic peoples that migrated to the island of great britain.existing on a dialect continuum with scots and then most closely related to the low saxon and frisian languages, modern english is genealogically germanic.although its grammar and core vocabulary are mostly west germanic, it has borrowed many words from french (about 28% of english words) and latin (also about 28%), as well as some grammar and core vocabulary from old norse (a north germanic language).speakers of english are called anglophones.the earliest forms of english, collectively known as old english or 'anglo-saxon', evolved from a group of north sea germanic dialects brought to great britain by anglo-saxon settlers in the 5th century; these dialects generally resisted influence from the then-local common brittonic and british latin languages.however old english dialects were later influenced by old norse-speaking viking settlers and invaders starting in the 8th and 9th centuries.at the time, old norse even retained considerable mutual intelligibility with certain dialects of old english (especially more northern dialects).middle english began in the late 11th century after the norman conquest of england, when considerable old french (especially old norman french) and latin-derived vocabulary was incorporated into english over some three hundred years.early modern english began in the late 15th century with the start of the great vowel shift and the renaissance trend of borrowing further latin and greek words and roots into english, concurrent with the introduction of the printing press to london.this era notably culminated in the king james bible and the works of william shakespeare.the printing press greatly standardized english spelling, which has remained largely unchanged since then, despite a wide variety of later sound shifts in different english dialects. | english language | spokenin | great britain <tsp> a loyal character dancer | country | united states <tsp> united states | language | english language | English is a West Germanic language in the Indo-European language family, with its earliest forms spoken by the inhabitants of early medieval England.Existing on a dialect continuum with Scots and then most closely related to the Low Saxon and Frisian languages, Modern English is genealogically Germanic.Although its grammar and core vocabulary are mostly West Germanic, it has borrowed many words from French (about 28% of English words) and Latin (also about 28%), as well as some grammar and core vocabulary from Old Norse (a North Germanic language).The earliest forms of English, collectively known as Old English or 'Anglo-Saxon', evolved from a group of North Sea Germanic dialects brought to Great Britain by Anglo-Saxon settlers in the 5th century; these dialects generally resisted influence from the then-local Common Brittonic and British Latin languages.The printing press greatly standardized English spelling, which has remained largely unchanged since then, despite a wide variety of later sound shifts in different English dialects. |
antioquia (spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of colombia, located in the central northwestern part of colombia with a narrow section that borders the caribbean sea.most of its territory is mountainous with some valleys, much of which is part of the andes mountain range.antioquia has been part of many territorial divisions of former countries created within the present-day territory of colombia.prior to adoption of the colombian constitution of 1886, antioquia state had its own sovereign government.the department covers an area of 63,612 km2 (24,427 sq mi), and has a population of 5,819,358 (2006 estimate); 6.6 million (2010 estimate).antioquia borders the córdoba department and the caribbean sea to the north; chocó to the west; the departments of bolivar, santander, and boyaca to the east; and the departments of caldas and risaralda to the south.medellín is antioquia's capital city, and the second-largest city in the country.other important towns are santa fe de antioquia, the old capital located on the cauca river, and puerto berrío on the magdalena.it is predominantly mountainous, crossed by the cordillera central and the cordillera occidental of the andes.the cordillera central divides to form the aburrá valley, in which the capital, medellín, is located.the cordillera central forms the plateaus of santa rosa de osos and rionegro.while 80% of the department's territory is mountainous, antioquia also has lowlands in bajo cauca, magdalena medio, and eastern sonsón, as well as coastline on the caribbean sea, in urabá.this area has a tropical climate and is of high strategic importance due to its location.their origin is uncertain, as specialists believe that some came from the caribbean island, and others that they originated among peoples along the interior amazon river.antioquia was primarily populated by the carib people. | antioquia department | country | colombia <tsp> bandeja paisa | ingredient | chicharrón <tsp> bandeja paisa | region | antioquia department | Antioquia (Spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of Colombia, located in the central Northwestern part of Colombia with a narrow section that borders the Caribbean Sea.The department covers an area of 63,612 km2 (24,427 sq mi), and has a population of 5,819,358 (2006 estimate); 6.6 million (2010 estimate).Antioquia borders the Córdoba Department and the Caribbean Sea to the north; Chocó to the west; the departments of Bolivar, Santander, and Boyaca to the east; and the departments of Caldas and Risaralda to the south.While 80% of the department's territory is mountainous, Antioquia also has lowlands in Bajo Cauca, Magdalena Medio, and eastern Sonsón, as well as coastline on the Caribbean Sea, in Urabá. |
ampara hospital is a government hospital in ampara, sri lanka.it is controlled by the central government in colombo.as of 2010 it had 476 beds.the hospital is sometimes called ampara general hospital or ampara district general hospital. | ampara hospital | country | sri lanka <tsp> ampara hospital | state | eastern province sri lanka <tsp> eastern province sri lanka | leadername | austin fernando | Ampara Hospital is a government hospital in Ampara, Sri Lanka.The hospital is sometimes called Ampara General Hospital or Ampara District General Hospital. |
antioquia (spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of colombia, located in the central northwestern part of colombia with a narrow section that borders the caribbean sea.most of its territory is mountainous with some valleys, much of which is part of the andes mountain range.antioquia has been part of many territorial divisions of former countries created within the present-day territory of colombia.prior to adoption of the colombian constitution of 1886, antioquia state had its own sovereign government.the department covers an area of 63,612 km2 (24,427 sq mi), and has a population of 5,819,358 (2006 estimate); 6.6 million (2010 estimate).antioquia borders the córdoba department and the caribbean sea to the north; chocó to the west; the departments of bolivar, santander, and boyaca to the east; and the departments of caldas and risaralda to the south.medellín is antioquia's capital city, and the second-largest city in the country.other important towns are santa fe de antioquia, the old capital located on the cauca river, and puerto berrío on the magdalena.it is predominantly mountainous, crossed by the cordillera central and the cordillera occidental of the andes.the cordillera central divides to form the aburrá valley, in which the capital, medellín, is located.the cordillera central forms the plateaus of santa rosa de osos and rionegro.while 80% of the department's territory is mountainous, antioquia also has lowlands in bajo cauca, magdalena medio, and eastern sonsón, as well as coastline on the caribbean sea, in urabá.this area has a tropical climate and is of high strategic importance due to its location.their origin is uncertain, as specialists believe that some came from the caribbean island, and others that they originated among peoples along the interior amazon river.antioquia was primarily populated by the carib people. | antioquia department | country | colombia <tsp> bandeja paisa | ingredient | chicharrón <tsp> bandeja paisa | region | antioquia department | Antioquia (Spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of Colombia, located in the central Northwestern part of Colombia with a narrow section that borders the Caribbean Sea.The department covers an area of 63,612 km2 (24,427 sq mi), and has a population of 5,819,358 (2006 estimate); 6.6 million (2010 estimate).Antioquia borders the Córdoba Department and the Caribbean Sea to the north; Chocó to the west; the departments of Bolivar, Santander, and Boyaca to the east; and the departments of Caldas and Risaralda to the south.While 80% of the department's territory is mountainous, Antioquia also has lowlands in Bajo Cauca, Magdalena Medio, and eastern Sonsón, as well as coastline on the Caribbean Sea, in Urabá. |
english is a west germanic language in the indo-european language family, with its earliest forms spoken by the inhabitants of early medieval england.it is named after the angles, one of the ancient germanic peoples that migrated to the island of great britain.existing on a dialect continuum with scots and then most closely related to the low saxon and frisian languages, modern english is genealogically germanic.although its grammar and core vocabulary are mostly west germanic, it has borrowed many words from french (about 28% of english words) and latin (also about 28%), as well as some grammar and core vocabulary from old norse (a north germanic language).speakers of english are called anglophones.the earliest forms of english, collectively known as old english or 'anglo-saxon', evolved from a group of north sea germanic dialects brought to great britain by anglo-saxon settlers in the 5th century; these dialects generally resisted influence from the then-local common brittonic and british latin languages.however old english dialects were later influenced by old norse-speaking viking settlers and invaders starting in the 8th and 9th centuries.at the time, old norse even retained considerable mutual intelligibility with certain dialects of old english (especially more northern dialects).middle english began in the late 11th century after the norman conquest of england, when considerable old french (especially old norman french) and latin-derived vocabulary was incorporated into english over some three hundred years.early modern english began in the late 15th century with the start of the great vowel shift and the renaissance trend of borrowing further latin and greek words and roots into english, concurrent with the introduction of the printing press to london.this era notably culminated in the king james bible and the works of william shakespeare.the printing press greatly standardized english spelling, which has remained largely unchanged since then, despite a wide variety of later sound shifts in different english dialects. | english language | spokenin | great britain <tsp> a loyal character dancer | country | united states <tsp> united states | language | english language | English is a West Germanic language in the Indo-European language family, with its earliest forms spoken by the inhabitants of early medieval England.Existing on a dialect continuum with Scots and then most closely related to the Low Saxon and Frisian languages, Modern English is genealogically Germanic.Although its grammar and core vocabulary are mostly West Germanic, it has borrowed many words from French (about 28% of English words) and Latin (also about 28%), as well as some grammar and core vocabulary from Old Norse (a North Germanic language).The earliest forms of English, collectively known as Old English or 'Anglo-Saxon', evolved from a group of North Sea Germanic dialects brought to Great Britain by Anglo-Saxon settlers in the 5th century; these dialects generally resisted influence from the then-local Common Brittonic and British Latin languages.The printing press greatly standardized English spelling, which has remained largely unchanged since then, despite a wide variety of later sound shifts in different English dialects. |
ampara hospital is a government hospital in ampara, sri lanka.it is controlled by the central government in colombo.as of 2010 it had 476 beds.the hospital is sometimes called ampara general hospital or ampara district general hospital. | ampara hospital | country | sri lanka <tsp> ampara hospital | state | eastern province sri lanka <tsp> eastern province sri lanka | leadername | austin fernando | Ampara Hospital is a government hospital in Ampara, Sri Lanka.The hospital is sometimes called Ampara General Hospital or Ampara District General Hospital. |
antioquia (spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of colombia, located in the central northwestern part of colombia with a narrow section that borders the caribbean sea.most of its territory is mountainous with some valleys, much of which is part of the andes mountain range.antioquia has been part of many territorial divisions of former countries created within the present-day territory of colombia.prior to adoption of the colombian constitution of 1886, antioquia state had its own sovereign government.the department covers an area of 63,612 km2 (24,427 sq mi), and has a population of 5,819,358 (2006 estimate); 6.6 million (2010 estimate).antioquia borders the córdoba department and the caribbean sea to the north; chocó to the west; the departments of bolivar, santander, and boyaca to the east; and the departments of caldas and risaralda to the south.medellín is antioquia's capital city, and the second-largest city in the country.other important towns are santa fe de antioquia, the old capital located on the cauca river, and puerto berrío on the magdalena.it is predominantly mountainous, crossed by the cordillera central and the cordillera occidental of the andes.the cordillera central divides to form the aburrá valley, in which the capital, medellín, is located.the cordillera central forms the plateaus of santa rosa de osos and rionegro.while 80% of the department's territory is mountainous, antioquia also has lowlands in bajo cauca, magdalena medio, and eastern sonsón, as well as coastline on the caribbean sea, in urabá.this area has a tropical climate and is of high strategic importance due to its location.their origin is uncertain, as specialists believe that some came from the caribbean island, and others that they originated among peoples along the interior amazon river.antioquia was primarily populated by the carib people. | antioquia department | country | colombia <tsp> bandeja paisa | ingredient | chorizo <tsp> bandeja paisa | region | antioquia department | Antioquia (Spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of Colombia, located in the central Northwestern part of Colombia with a narrow section that borders the Caribbean Sea.The department covers an area of 63,612 km2 (24,427 sq mi), and has a population of 5,819,358 (2006 estimate); 6.6 million (2010 estimate).Antioquia borders the Córdoba Department and the Caribbean Sea to the north; Chocó to the west; the departments of Bolivar, Santander, and Boyaca to the east; and the departments of Caldas and Risaralda to the south.While 80% of the department's territory is mountainous, Antioquia also has lowlands in Bajo Cauca, Magdalena Medio, and eastern Sonsón, as well as coastline on the Caribbean Sea, in Urabá. |
english is a west germanic language in the indo-european language family, with its earliest forms spoken by the inhabitants of early medieval england.it is named after the angles, one of the ancient germanic peoples that migrated to the island of great britain.existing on a dialect continuum with scots and then most closely related to the low saxon and frisian languages, modern english is genealogically germanic.although its grammar and core vocabulary are mostly west germanic, it has borrowed many words from french (about 28% of english words) and latin (also about 28%), as well as some grammar and core vocabulary from old norse (a north germanic language).speakers of english are called anglophones.the earliest forms of english, collectively known as old english or 'anglo-saxon', evolved from a group of north sea germanic dialects brought to great britain by anglo-saxon settlers in the 5th century; these dialects generally resisted influence from the then-local common brittonic and british latin languages.however old english dialects were later influenced by old norse-speaking viking settlers and invaders starting in the 8th and 9th centuries.at the time, old norse even retained considerable mutual intelligibility with certain dialects of old english (especially more northern dialects).middle english began in the late 11th century after the norman conquest of england, when considerable old french (especially old norman french) and latin-derived vocabulary was incorporated into english over some three hundred years.early modern english began in the late 15th century with the start of the great vowel shift and the renaissance trend of borrowing further latin and greek words and roots into english, concurrent with the introduction of the printing press to london.this era notably culminated in the king james bible and the works of william shakespeare.the printing press greatly standardized english spelling, which has remained largely unchanged since then, despite a wide variety of later sound shifts in different english dialects. | english language | spokenin | great britain <tsp> united states | language | english language <tsp> a severed wasp | country | united states | English is a West Germanic language in the Indo-European language family, with its earliest forms spoken by the inhabitants of early medieval England.Existing on a dialect continuum with Scots and then most closely related to the Low Saxon and Frisian languages, Modern English is genealogically Germanic.Although its grammar and core vocabulary are mostly West Germanic, it has borrowed many words from French (about 28% of English words) and Latin (also about 28%), as well as some grammar and core vocabulary from Old Norse (a North Germanic language).The earliest forms of English, collectively known as Old English or 'Anglo-Saxon', evolved from a group of North Sea Germanic dialects brought to Great Britain by Anglo-Saxon settlers in the 5th century; these dialects generally resisted influence from the then-local Common Brittonic and British Latin languages.The printing press greatly standardized English spelling, which has remained largely unchanged since then, despite a wide variety of later sound shifts in different English dialects. |
ampara hospital is a government hospital in ampara, sri lanka.it is controlled by the central government in colombo.as of 2010 it had 476 beds.the hospital is sometimes called ampara general hospital or ampara district general hospital. | ampara hospital | country | sri lanka <tsp> sri lanka | leadername | ranil wickremesinghe <tsp> ampara hospital | region | ampara district | Ampara Hospital is a government hospital in Ampara, Sri Lanka.The hospital is sometimes called Ampara General Hospital or Ampara District General Hospital. |
antioquia (spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of colombia, located in the central northwestern part of colombia with a narrow section that borders the caribbean sea.most of its territory is mountainous with some valleys, much of which is part of the andes mountain range.antioquia has been part of many territorial divisions of former countries created within the present-day territory of colombia.prior to adoption of the colombian constitution of 1886, antioquia state had its own sovereign government.the department covers an area of 63,612 km2 (24,427 sq mi), and has a population of 5,819,358 (2006 estimate); 6.6 million (2010 estimate).antioquia borders the córdoba department and the caribbean sea to the north; chocó to the west; the departments of bolivar, santander, and boyaca to the east; and the departments of caldas and risaralda to the south.medellín is antioquia's capital city, and the second-largest city in the country.other important towns are santa fe de antioquia, the old capital located on the cauca river, and puerto berrío on the magdalena.it is predominantly mountainous, crossed by the cordillera central and the cordillera occidental of the andes.the cordillera central divides to form the aburrá valley, in which the capital, medellín, is located.the cordillera central forms the plateaus of santa rosa de osos and rionegro.while 80% of the department's territory is mountainous, antioquia also has lowlands in bajo cauca, magdalena medio, and eastern sonsón, as well as coastline on the caribbean sea, in urabá.this area has a tropical climate and is of high strategic importance due to its location.their origin is uncertain, as specialists believe that some came from the caribbean island, and others that they originated among peoples along the interior amazon river.antioquia was primarily populated by the carib people. | antioquia department | country | colombia <tsp> bandeja paisa | ingredient | chorizo <tsp> bandeja paisa | region | antioquia department | Antioquia (Spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of Colombia, located in the central Northwestern part of Colombia with a narrow section that borders the Caribbean Sea.The department covers an area of 63,612 km2 (24,427 sq mi), and has a population of 5,819,358 (2006 estimate); 6.6 million (2010 estimate).Antioquia borders the Córdoba Department and the Caribbean Sea to the north; Chocó to the west; the departments of Bolivar, Santander, and Boyaca to the east; and the departments of Caldas and Risaralda to the south.While 80% of the department's territory is mountainous, Antioquia also has lowlands in Bajo Cauca, Magdalena Medio, and eastern Sonsón, as well as coastline on the Caribbean Sea, in Urabá. |
ampara hospital is a government hospital in ampara, sri lanka.it is controlled by the central government in colombo.as of 2010 it had 476 beds.the hospital is sometimes called ampara general hospital or ampara district general hospital. | ampara hospital | country | sri lanka <tsp> sri lanka | leadername | ranil wickremesinghe <tsp> ampara hospital | region | ampara district | Ampara Hospital is a government hospital in Ampara, Sri Lanka.The hospital is sometimes called Ampara General Hospital or Ampara District General Hospital. |
english is a west germanic language in the indo-european language family, with its earliest forms spoken by the inhabitants of early medieval england.it is named after the angles, one of the ancient germanic peoples that migrated to the island of great britain.existing on a dialect continuum with scots and then most closely related to the low saxon and frisian languages, modern english is genealogically germanic.although its grammar and core vocabulary are mostly west germanic, it has borrowed many words from french (about 28% of english words) and latin (also about 28%), as well as some grammar and core vocabulary from old norse (a north germanic language).speakers of english are called anglophones.the earliest forms of english, collectively known as old english or 'anglo-saxon', evolved from a group of north sea germanic dialects brought to great britain by anglo-saxon settlers in the 5th century; these dialects generally resisted influence from the then-local common brittonic and british latin languages.however old english dialects were later influenced by old norse-speaking viking settlers and invaders starting in the 8th and 9th centuries.at the time, old norse even retained considerable mutual intelligibility with certain dialects of old english (especially more northern dialects).middle english began in the late 11th century after the norman conquest of england, when considerable old french (especially old norman french) and latin-derived vocabulary was incorporated into english over some three hundred years.early modern english began in the late 15th century with the start of the great vowel shift and the renaissance trend of borrowing further latin and greek words and roots into english, concurrent with the introduction of the printing press to london.this era notably culminated in the king james bible and the works of william shakespeare.the printing press greatly standardized english spelling, which has remained largely unchanged since then, despite a wide variety of later sound shifts in different english dialects. | english language | spokenin | great britain <tsp> united states | language | english language <tsp> a severed wasp | country | united states | English is a West Germanic language in the Indo-European language family, with its earliest forms spoken by the inhabitants of early medieval England.Existing on a dialect continuum with Scots and then most closely related to the Low Saxon and Frisian languages, Modern English is genealogically Germanic.Although its grammar and core vocabulary are mostly West Germanic, it has borrowed many words from French (about 28% of English words) and Latin (also about 28%), as well as some grammar and core vocabulary from Old Norse (a North Germanic language).The earliest forms of English, collectively known as Old English or 'Anglo-Saxon', evolved from a group of North Sea Germanic dialects brought to Great Britain by Anglo-Saxon settlers in the 5th century; these dialects generally resisted influence from the then-local Common Brittonic and British Latin languages.The printing press greatly standardized English spelling, which has remained largely unchanged since then, despite a wide variety of later sound shifts in different English dialects. |
antioquia (spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of colombia, located in the central northwestern part of colombia with a narrow section that borders the caribbean sea.most of its territory is mountainous with some valleys, much of which is part of the andes mountain range.antioquia has been part of many territorial divisions of former countries created within the present-day territory of colombia.prior to adoption of the colombian constitution of 1886, antioquia state had its own sovereign government.the department covers an area of 63,612 km2 (24,427 sq mi), and has a population of 5,819,358 (2006 estimate); 6.6 million (2010 estimate).antioquia borders the córdoba department and the caribbean sea to the north; chocó to the west; the departments of bolivar, santander, and boyaca to the east; and the departments of caldas and risaralda to the south.medellín is antioquia's capital city, and the second-largest city in the country.other important towns are santa fe de antioquia, the old capital located on the cauca river, and puerto berrío on the magdalena.it is predominantly mountainous, crossed by the cordillera central and the cordillera occidental of the andes.the cordillera central divides to form the aburrá valley, in which the capital, medellín, is located.the cordillera central forms the plateaus of santa rosa de osos and rionegro.while 80% of the department's territory is mountainous, antioquia also has lowlands in bajo cauca, magdalena medio, and eastern sonsón, as well as coastline on the caribbean sea, in urabá.this area has a tropical climate and is of high strategic importance due to its location.their origin is uncertain, as specialists believe that some came from the caribbean island, and others that they originated among peoples along the interior amazon river.antioquia was primarily populated by the carib people. | antioquia department | country | colombia <tsp> bandeja paisa | ingredient | chorizo <tsp> bandeja paisa | region | antioquia department | Antioquia (Spanish pronunciation: [anˈtjokja] (listen)) is one of the 32 departments of Colombia, located in the central Northwestern part of Colombia with a narrow section that borders the Caribbean Sea.The department covers an area of 63,612 km2 (24,427 sq mi), and has a population of 5,819,358 (2006 estimate); 6.6 million (2010 estimate).Antioquia borders the Córdoba Department and the Caribbean Sea to the north; Chocó to the west; the departments of Bolivar, Santander, and Boyaca to the east; and the departments of Caldas and Risaralda to the south.While 80% of the department's territory is mountainous, Antioquia also has lowlands in Bajo Cauca, Magdalena Medio, and eastern Sonsón, as well as coastline on the Caribbean Sea, in Urabá. |
ampara hospital is a government hospital in ampara, sri lanka.it is controlled by the central government in colombo.as of 2010 it had 476 beds.the hospital is sometimes called ampara general hospital or ampara district general hospital. | ampara hospital | country | sri lanka <tsp> sri lanka | leadername | ranil wickremesinghe <tsp> ampara hospital | region | ampara district | Ampara Hospital is a government hospital in Ampara, Sri Lanka.The hospital is sometimes called Ampara General Hospital or Ampara District General Hospital. |
english is a west germanic language in the indo-european language family, with its earliest forms spoken by the inhabitants of early medieval england.it is named after the angles, one of the ancient germanic peoples that migrated to the island of great britain.existing on a dialect continuum with scots and then most closely related to the low saxon and frisian languages, modern english is genealogically germanic.although its grammar and core vocabulary are mostly west germanic, it has borrowed many words from french (about 28% of english words) and latin (also about 28%), as well as some grammar and core vocabulary from old norse (a north germanic language).speakers of english are called anglophones.the earliest forms of english, collectively known as old english or 'anglo-saxon', evolved from a group of north sea germanic dialects brought to great britain by anglo-saxon settlers in the 5th century; these dialects generally resisted influence from the then-local common brittonic and british latin languages.however old english dialects were later influenced by old norse-speaking viking settlers and invaders starting in the 8th and 9th centuries.at the time, old norse even retained considerable mutual intelligibility with certain dialects of old english (especially more northern dialects).middle english began in the late 11th century after the norman conquest of england, when considerable old french (especially old norman french) and latin-derived vocabulary was incorporated into english over some three hundred years.early modern english began in the late 15th century with the start of the great vowel shift and the renaissance trend of borrowing further latin and greek words and roots into english, concurrent with the introduction of the printing press to london.this era notably culminated in the king james bible and the works of william shakespeare.the printing press greatly standardized english spelling, which has remained largely unchanged since then, despite a wide variety of later sound shifts in different english dialects. | english language | spokenin | great britain <tsp> united states | language | english language <tsp> a severed wasp | country | united states | English is a West Germanic language in the Indo-European language family, with its earliest forms spoken by the inhabitants of early medieval England.Existing on a dialect continuum with Scots and then most closely related to the Low Saxon and Frisian languages, Modern English is genealogically Germanic.Although its grammar and core vocabulary are mostly West Germanic, it has borrowed many words from French (about 28% of English words) and Latin (also about 28%), as well as some grammar and core vocabulary from Old Norse (a North Germanic language).The earliest forms of English, collectively known as Old English or 'Anglo-Saxon', evolved from a group of North Sea Germanic dialects brought to Great Britain by Anglo-Saxon settlers in the 5th century; these dialects generally resisted influence from the then-local Common Brittonic and British Latin languages.The printing press greatly standardized English spelling, which has remained largely unchanged since then, despite a wide variety of later sound shifts in different English dialects. |
ampara hospital is a government hospital in ampara, sri lanka.it is controlled by the central government in colombo.as of 2010 it had 476 beds.the hospital is sometimes called ampara general hospital or ampara district general hospital. | ampara hospital | country | sri lanka <tsp> sri lanka | leadername | ranil wickremesinghe <tsp> sri lanka | capital | sri jayawardenepura kotte | Ampara Hospital is a government hospital in Ampara, Sri Lanka.The hospital is sometimes called Ampara General Hospital or Ampara District General Hospital. |
arem-arem is an indonesian-javanese compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh or oncom, sometimes also filled with minced meat or abon (beef floss), eaten as snack.arem-arem is often described as a smaller size lontong with fillings, thus sometimes also called lontong isi (lit.'filled lontong').it is common in java, and often found in indonesian marketplaces as jajan pasar ('market munchies'); as a type of kue (snack) offered there.arem-arem is served at traditional ceremonies, family gatherings, birthdays or office meetings, and often presented in a snack box.it is quite similar to lemper, but uses regular rice instead of sticky rice.there is a lot of arem-arem variants, mostly differ according to its fillings, the availability of ingredients, and also creativity of the creator.arem-arem is usually uses thin young banana leaf as wrapper, a thin light yellow-green colored banana leaf.lontong on the other hand, usually uses thicker mature banana leaf.the texture of arem-arem snack is usually softer compared to those of common lontong or sticky lemper, due to thinner banana leaf, addition of coconut milk and prolonged steaming or boiling period. | arem-arem | country | indonesia <tsp> arem-arem | ingredient | banana leaf <tsp> arem-arem | region | nationwide in indonesia but more specific to java | Arem-arem is an Indonesian-Javanese compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh or oncom, sometimes also filled with minced meat or abon (beef floss), eaten as snack.There is a lot of arem-arem variants, mostly differ according to its fillings, the availability of ingredients, and also creativity of the creator.Arem-arem is usually uses thin young banana leaf as wrapper, a thin light yellow-green colored banana leaf.Lontong on the other hand, usually uses thicker mature banana leaf.The texture of arem-arem snack is usually softer compared to those of common lontong or sticky lemper, due to thinner banana leaf, addition of coconut milk and prolonged steaming or boiling period. |
english is a west germanic language in the indo-european language family, with its earliest forms spoken by the inhabitants of early medieval england.it is named after the angles, one of the ancient germanic peoples that migrated to the island of great britain.existing on a dialect continuum with scots and then most closely related to the low saxon and frisian languages, modern english is genealogically germanic.although its grammar and core vocabulary are mostly west germanic, it has borrowed many words from french (about 28% of english words) and latin (also about 28%), as well as some grammar and core vocabulary from old norse (a north germanic language).speakers of english are called anglophones.the earliest forms of english, collectively known as old english or 'anglo-saxon', evolved from a group of north sea germanic dialects brought to great britain by anglo-saxon settlers in the 5th century; these dialects generally resisted influence from the then-local common brittonic and british latin languages.however old english dialects were later influenced by old norse-speaking viking settlers and invaders starting in the 8th and 9th centuries.at the time, old norse even retained considerable mutual intelligibility with certain dialects of old english (especially more northern dialects).middle english began in the late 11th century after the norman conquest of england, when considerable old french (especially old norman french) and latin-derived vocabulary was incorporated into english over some three hundred years.early modern english began in the late 15th century with the start of the great vowel shift and the renaissance trend of borrowing further latin and greek words and roots into english, concurrent with the introduction of the printing press to london.this era notably culminated in the king james bible and the works of william shakespeare.the printing press greatly standardized english spelling, which has remained largely unchanged since then, despite a wide variety of later sound shifts in different english dialects. | english language | spokenin | great britain <tsp> united states | language | english language <tsp> a wizard of mars | country | united states | English is a West Germanic language in the Indo-European language family, with its earliest forms spoken by the inhabitants of early medieval England.Existing on a dialect continuum with Scots and then most closely related to the Low Saxon and Frisian languages, Modern English is genealogically Germanic.Although its grammar and core vocabulary are mostly West Germanic, it has borrowed many words from French (about 28% of English words) and Latin (also about 28%), as well as some grammar and core vocabulary from Old Norse (a North Germanic language).The earliest forms of English, collectively known as Old English or 'Anglo-Saxon', evolved from a group of North Sea Germanic dialects brought to Great Britain by Anglo-Saxon settlers in the 5th century; these dialects generally resisted influence from the then-local Common Brittonic and British Latin languages.The printing press greatly standardized English spelling, which has remained largely unchanged since then, despite a wide variety of later sound shifts in different English dialects. |
ampara hospital is a government hospital in ampara, sri lanka.it is controlled by the central government in colombo.as of 2010 it had 476 beds.the hospital is sometimes called ampara general hospital or ampara district general hospital. | ampara hospital | country | sri lanka <tsp> sri lanka | leadername | ranil wickremesinghe <tsp> sri lanka | capital | sri jayawardenepura kotte | Ampara Hospital is a government hospital in Ampara, Sri Lanka.The hospital is sometimes called Ampara General Hospital or Ampara District General Hospital. |
arem-arem is an indonesian-javanese compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh or oncom, sometimes also filled with minced meat or abon (beef floss), eaten as snack.arem-arem is often described as a smaller size lontong with fillings, thus sometimes also called lontong isi (lit.'filled lontong').it is common in java, and often found in indonesian marketplaces as jajan pasar ('market munchies'); as a type of kue (snack) offered there.arem-arem is served at traditional ceremonies, family gatherings, birthdays or office meetings, and often presented in a snack box.it is quite similar to lemper, but uses regular rice instead of sticky rice.there is a lot of arem-arem variants, mostly differ according to its fillings, the availability of ingredients, and also creativity of the creator.arem-arem is usually uses thin young banana leaf as wrapper, a thin light yellow-green colored banana leaf.lontong on the other hand, usually uses thicker mature banana leaf.the texture of arem-arem snack is usually softer compared to those of common lontong or sticky lemper, due to thinner banana leaf, addition of coconut milk and prolonged steaming or boiling period. | arem-arem | country | indonesia <tsp> arem-arem | ingredient | banana leaf <tsp> arem-arem | region | nationwide in indonesia but more specific to java | Arem-arem is an Indonesian-Javanese compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh or oncom, sometimes also filled with minced meat or abon (beef floss), eaten as snack.There is a lot of arem-arem variants, mostly differ according to its fillings, the availability of ingredients, and also creativity of the creator.Arem-arem is usually uses thin young banana leaf as wrapper, a thin light yellow-green colored banana leaf.Lontong on the other hand, usually uses thicker mature banana leaf.The texture of arem-arem snack is usually softer compared to those of common lontong or sticky lemper, due to thinner banana leaf, addition of coconut milk and prolonged steaming or boiling period. |
the 1911 asher and mary isabelle richardson house is located on u.s. highway 83 in the dimmit county community of asherton in the u.s. state of texas.the southeast-facing home is also known as bel-asher, deriving the 'bel' from 'isabelle'.it was added to the national register of historic places listings in dimmit county, texas in 1988.it was designated a recorded texas historic landmark in 1980.asher richardson (1855–1914) was a dimmit county rancher and horticulturist who founded asherton, texas.a native of snow hill, maryland, richardson settled in dimmit county after his 1877 discharge from the united states army.in 1881, richardson and mary isabelle votaw (1865–1941) were married in bexar county.richardson contracted with san antonio architect alfred giles to design the two-story family home as the centerpiece of asherton.the beaux-arts and prairie school style house was constructed of hand-cut local sandstone and features large projecting eaves.the interior of the house features brick fireplaces.richardson's focus on fire safety possibly influenced the design of two doors on each room.a barn and cottage are situated behind the main house.the home has remained in the family and is not open to the public. | asher and mary isabelle richardson house | architect | alfred giles architect <tsp> alfred giles architect | placeofdeath | kendall county texas <tsp> alfred giles architect | birthplace | england | The 1911 Asher and Mary Isabelle Richardson House is located on U.S. Highway 83 in the Dimmit County community of Asherton in the U.S. state of Texas.It was designated a Recorded Texas Historic Landmark in 1980.Asher Richardson (1855–1914) was a Dimmit County rancher and horticulturist who founded Asherton, Texas.A native of Snow Hill, Maryland, Richardson settled in Dimmit County after his 1877 discharge from the United States Army.In 1881, Richardson and Mary Isabelle Votaw (1865–1941) were married in Bexar County.Richardson contracted with San Antonio architect Alfred Giles to design the two-story family home as the centerpiece of Asherton.The Beaux-Arts and Prairie School style house was constructed of hand-cut local sandstone and features large projecting eaves.The interior of the house features brick fireplaces.A barn and cottage are situated behind the main house.The home has remained in the family and is not open to the public. |
arem-arem is an indonesian-javanese compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh or oncom, sometimes also filled with minced meat or abon (beef floss), eaten as snack.arem-arem is often described as a smaller size lontong with fillings, thus sometimes also called lontong isi (lit.'filled lontong').it is common in java, and often found in indonesian marketplaces as jajan pasar ('market munchies'); as a type of kue (snack) offered there.arem-arem is served at traditional ceremonies, family gatherings, birthdays or office meetings, and often presented in a snack box.it is quite similar to lemper, but uses regular rice instead of sticky rice.there is a lot of arem-arem variants, mostly differ according to its fillings, the availability of ingredients, and also creativity of the creator.arem-arem is usually uses thin young banana leaf as wrapper, a thin light yellow-green colored banana leaf.lontong on the other hand, usually uses thicker mature banana leaf.the texture of arem-arem snack is usually softer compared to those of common lontong or sticky lemper, due to thinner banana leaf, addition of coconut milk and prolonged steaming or boiling period. | arem-arem | country | indonesia <tsp> arem-arem | ingredient | banana leaf <tsp> arem-arem | region | javanese cuisine | Arem-arem is an Indonesian-Javanese compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh or oncom, sometimes also filled with minced meat or abon (beef floss), eaten as snack.There is a lot of arem-arem variants, mostly differ according to its fillings, the availability of ingredients, and also creativity of the creator.Arem-arem is usually uses thin young banana leaf as wrapper, a thin light yellow-green colored banana leaf.Lontong on the other hand, usually uses thicker mature banana leaf.The texture of arem-arem snack is usually softer compared to those of common lontong or sticky lemper, due to thinner banana leaf, addition of coconut milk and prolonged steaming or boiling period. |
english is a west germanic language in the indo-european language family, with its earliest forms spoken by the inhabitants of early medieval england.it is named after the angles, one of the ancient germanic peoples that migrated to the island of great britain.existing on a dialect continuum with scots and then most closely related to the low saxon and frisian languages, modern english is genealogically germanic.although its grammar and core vocabulary are mostly west germanic, it has borrowed many words from french (about 28% of english words) and latin (also about 28%), as well as some grammar and core vocabulary from old norse (a north germanic language).speakers of english are called anglophones.the earliest forms of english, collectively known as old english or 'anglo-saxon', evolved from a group of north sea germanic dialects brought to great britain by anglo-saxon settlers in the 5th century; these dialects generally resisted influence from the then-local common brittonic and british latin languages.however old english dialects were later influenced by old norse-speaking viking settlers and invaders starting in the 8th and 9th centuries.at the time, old norse even retained considerable mutual intelligibility with certain dialects of old english (especially more northern dialects).middle english began in the late 11th century after the norman conquest of england, when considerable old french (especially old norman french) and latin-derived vocabulary was incorporated into english over some three hundred years.early modern english began in the late 15th century with the start of the great vowel shift and the renaissance trend of borrowing further latin and greek words and roots into english, concurrent with the introduction of the printing press to london.this era notably culminated in the king james bible and the works of william shakespeare.the printing press greatly standardized english spelling, which has remained largely unchanged since then, despite a wide variety of later sound shifts in different english dialects. | english language | spokenin | great britain <tsp> united states | language | english language <tsp> a wizard of mars | country | united states | English is a West Germanic language in the Indo-European language family, with its earliest forms spoken by the inhabitants of early medieval England.Existing on a dialect continuum with Scots and then most closely related to the Low Saxon and Frisian languages, Modern English is genealogically Germanic.Although its grammar and core vocabulary are mostly West Germanic, it has borrowed many words from French (about 28% of English words) and Latin (also about 28%), as well as some grammar and core vocabulary from Old Norse (a North Germanic language).The earliest forms of English, collectively known as Old English or 'Anglo-Saxon', evolved from a group of North Sea Germanic dialects brought to Great Britain by Anglo-Saxon settlers in the 5th century; these dialects generally resisted influence from the then-local Common Brittonic and British Latin languages.The printing press greatly standardized English spelling, which has remained largely unchanged since then, despite a wide variety of later sound shifts in different English dialects. |
the 1911 asher and mary isabelle richardson house is located on u.s. highway 83 in the dimmit county community of asherton in the u.s. state of texas.the southeast-facing home is also known as bel-asher, deriving the 'bel' from 'isabelle'.it was added to the national register of historic places listings in dimmit county, texas in 1988.it was designated a recorded texas historic landmark in 1980.asher richardson (1855–1914) was a dimmit county rancher and horticulturist who founded asherton, texas.a native of snow hill, maryland, richardson settled in dimmit county after his 1877 discharge from the united states army.in 1881, richardson and mary isabelle votaw (1865–1941) were married in bexar county.richardson contracted with san antonio architect alfred giles to design the two-story family home as the centerpiece of asherton.the beaux-arts and prairie school style house was constructed of hand-cut local sandstone and features large projecting eaves.the interior of the house features brick fireplaces.richardson's focus on fire safety possibly influenced the design of two doors on each room.a barn and cottage are situated behind the main house.the home has remained in the family and is not open to the public. | asher and mary isabelle richardson house | architect | alfred giles architect <tsp> alfred giles architect | placeofdeath | kendall county texas <tsp> alfred giles architect | birthplace | england | The 1911 Asher and Mary Isabelle Richardson House is located on U.S. Highway 83 in the Dimmit County community of Asherton in the U.S. state of Texas.It was designated a Recorded Texas Historic Landmark in 1980.Asher Richardson (1855–1914) was a Dimmit County rancher and horticulturist who founded Asherton, Texas.A native of Snow Hill, Maryland, Richardson settled in Dimmit County after his 1877 discharge from the United States Army.In 1881, Richardson and Mary Isabelle Votaw (1865–1941) were married in Bexar County.Richardson contracted with San Antonio architect Alfred Giles to design the two-story family home as the centerpiece of Asherton.The Beaux-Arts and Prairie School style house was constructed of hand-cut local sandstone and features large projecting eaves.The interior of the house features brick fireplaces.A barn and cottage are situated behind the main house.The home has remained in the family and is not open to the public. |
arem-arem is an indonesian-javanese compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh or oncom, sometimes also filled with minced meat or abon (beef floss), eaten as snack.arem-arem is often described as a smaller size lontong with fillings, thus sometimes also called lontong isi (lit.'filled lontong').it is common in java, and often found in indonesian marketplaces as jajan pasar ('market munchies'); as a type of kue (snack) offered there.arem-arem is served at traditional ceremonies, family gatherings, birthdays or office meetings, and often presented in a snack box.it is quite similar to lemper, but uses regular rice instead of sticky rice.there is a lot of arem-arem variants, mostly differ according to its fillings, the availability of ingredients, and also creativity of the creator.arem-arem is usually uses thin young banana leaf as wrapper, a thin light yellow-green colored banana leaf.lontong on the other hand, usually uses thicker mature banana leaf.the texture of arem-arem snack is usually softer compared to those of common lontong or sticky lemper, due to thinner banana leaf, addition of coconut milk and prolonged steaming or boiling period. | arem-arem | country | indonesia <tsp> arem-arem | ingredient | banana leaf <tsp> arem-arem | region | javanese cuisine | Arem-arem is an Indonesian-Javanese compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh or oncom, sometimes also filled with minced meat or abon (beef floss), eaten as snack.There is a lot of arem-arem variants, mostly differ according to its fillings, the availability of ingredients, and also creativity of the creator.Arem-arem is usually uses thin young banana leaf as wrapper, a thin light yellow-green colored banana leaf.Lontong on the other hand, usually uses thicker mature banana leaf.The texture of arem-arem snack is usually softer compared to those of common lontong or sticky lemper, due to thinner banana leaf, addition of coconut milk and prolonged steaming or boiling period. |
english is a west germanic language in the indo-european language family, with its earliest forms spoken by the inhabitants of early medieval england.it is named after the angles, one of the ancient germanic peoples that migrated to the island of great britain.existing on a dialect continuum with scots and then most closely related to the low saxon and frisian languages, modern english is genealogically germanic.although its grammar and core vocabulary are mostly west germanic, it has borrowed many words from french (about 28% of english words) and latin (also about 28%), as well as some grammar and core vocabulary from old norse (a north germanic language).speakers of english are called anglophones.the earliest forms of english, collectively known as old english or 'anglo-saxon', evolved from a group of north sea germanic dialects brought to great britain by anglo-saxon settlers in the 5th century; these dialects generally resisted influence from the then-local common brittonic and british latin languages.however old english dialects were later influenced by old norse-speaking viking settlers and invaders starting in the 8th and 9th centuries.at the time, old norse even retained considerable mutual intelligibility with certain dialects of old english (especially more northern dialects).middle english began in the late 11th century after the norman conquest of england, when considerable old french (especially old norman french) and latin-derived vocabulary was incorporated into english over some three hundred years.early modern english began in the late 15th century with the start of the great vowel shift and the renaissance trend of borrowing further latin and greek words and roots into english, concurrent with the introduction of the printing press to london.this era notably culminated in the king james bible and the works of william shakespeare.the printing press greatly standardized english spelling, which has remained largely unchanged since then, despite a wide variety of later sound shifts in different english dialects. | english language | spokenin | great britain <tsp> united states | language | english language <tsp> a wizard of mars | country | united states | English is a West Germanic language in the Indo-European language family, with its earliest forms spoken by the inhabitants of early medieval England.Existing on a dialect continuum with Scots and then most closely related to the Low Saxon and Frisian languages, Modern English is genealogically Germanic.Although its grammar and core vocabulary are mostly West Germanic, it has borrowed many words from French (about 28% of English words) and Latin (also about 28%), as well as some grammar and core vocabulary from Old Norse (a North Germanic language).The earliest forms of English, collectively known as Old English or 'Anglo-Saxon', evolved from a group of North Sea Germanic dialects brought to Great Britain by Anglo-Saxon settlers in the 5th century; these dialects generally resisted influence from the then-local Common Brittonic and British Latin languages.The printing press greatly standardized English spelling, which has remained largely unchanged since then, despite a wide variety of later sound shifts in different English dialects. |
the 1911 asher and mary isabelle richardson house is located on u.s. highway 83 in the dimmit county community of asherton in the u.s. state of texas.the southeast-facing home is also known as bel-asher, deriving the 'bel' from 'isabelle'.it was added to the national register of historic places listings in dimmit county, texas in 1988.it was designated a recorded texas historic landmark in 1980.asher richardson (1855–1914) was a dimmit county rancher and horticulturist who founded asherton, texas.a native of snow hill, maryland, richardson settled in dimmit county after his 1877 discharge from the united states army.in 1881, richardson and mary isabelle votaw (1865–1941) were married in bexar county.richardson contracted with san antonio architect alfred giles to design the two-story family home as the centerpiece of asherton.the beaux-arts and prairie school style house was constructed of hand-cut local sandstone and features large projecting eaves.the interior of the house features brick fireplaces.richardson's focus on fire safety possibly influenced the design of two doors on each room.a barn and cottage are situated behind the main house.the home has remained in the family and is not open to the public. | asher and mary isabelle richardson house | architect | alfred giles architect <tsp> alfred giles architect | placeofdeath | kendall county texas <tsp> alfred giles architect | birthplace | england | The 1911 Asher and Mary Isabelle Richardson House is located on U.S. Highway 83 in the Dimmit County community of Asherton in the U.S. state of Texas.It was designated a Recorded Texas Historic Landmark in 1980.Asher Richardson (1855–1914) was a Dimmit County rancher and horticulturist who founded Asherton, Texas.A native of Snow Hill, Maryland, Richardson settled in Dimmit County after his 1877 discharge from the United States Army.In 1881, Richardson and Mary Isabelle Votaw (1865–1941) were married in Bexar County.Richardson contracted with San Antonio architect Alfred Giles to design the two-story family home as the centerpiece of Asherton.The Beaux-Arts and Prairie School style house was constructed of hand-cut local sandstone and features large projecting eaves.The interior of the house features brick fireplaces.A barn and cottage are situated behind the main house.The home has remained in the family and is not open to the public. |
arem-arem is an indonesian-javanese compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh or oncom, sometimes also filled with minced meat or abon (beef floss), eaten as snack.arem-arem is often described as a smaller size lontong with fillings, thus sometimes also called lontong isi (lit.'filled lontong').it is common in java, and often found in indonesian marketplaces as jajan pasar ('market munchies'); as a type of kue (snack) offered there.arem-arem is served at traditional ceremonies, family gatherings, birthdays or office meetings, and often presented in a snack box.it is quite similar to lemper, but uses regular rice instead of sticky rice.there is a lot of arem-arem variants, mostly differ according to its fillings, the availability of ingredients, and also creativity of the creator.arem-arem is usually uses thin young banana leaf as wrapper, a thin light yellow-green colored banana leaf.lontong on the other hand, usually uses thicker mature banana leaf.the texture of arem-arem snack is usually softer compared to those of common lontong or sticky lemper, due to thinner banana leaf, addition of coconut milk and prolonged steaming or boiling period. | arem-arem | country | indonesia <tsp> arem-arem | ingredient | banana leaf <tsp> arem-arem | region | javanese cuisine | Arem-arem is an Indonesian-Javanese compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh or oncom, sometimes also filled with minced meat or abon (beef floss), eaten as snack.There is a lot of arem-arem variants, mostly differ according to its fillings, the availability of ingredients, and also creativity of the creator.Arem-arem is usually uses thin young banana leaf as wrapper, a thin light yellow-green colored banana leaf.Lontong on the other hand, usually uses thicker mature banana leaf.The texture of arem-arem snack is usually softer compared to those of common lontong or sticky lemper, due to thinner banana leaf, addition of coconut milk and prolonged steaming or boiling period. |
the 1911 asher and mary isabelle richardson house is located on u.s. highway 83 in the dimmit county community of asherton in the u.s. state of texas.the southeast-facing home is also known as bel-asher, deriving the 'bel' from 'isabelle'.it was added to the national register of historic places listings in dimmit county, texas in 1988.it was designated a recorded texas historic landmark in 1980.asher richardson (1855–1914) was a dimmit county rancher and horticulturist who founded asherton, texas.a native of snow hill, maryland, richardson settled in dimmit county after his 1877 discharge from the united states army.in 1881, richardson and mary isabelle votaw (1865–1941) were married in bexar county.richardson contracted with san antonio architect alfred giles to design the two-story family home as the centerpiece of asherton.the beaux-arts and prairie school style house was constructed of hand-cut local sandstone and features large projecting eaves.the interior of the house features brick fireplaces.richardson's focus on fire safety possibly influenced the design of two doors on each room.a barn and cottage are situated behind the main house.the home has remained in the family and is not open to the public. | asher and mary isabelle richardson house | location | asherton texas <tsp> asher and mary isabelle richardson house | referencenumber in the national register of historic places | 88002539 <tsp> asher and mary isabelle richardson house | yearofconstruction | 1911 | The 1911 Asher and Mary Isabelle Richardson House is located on U.S. Highway 83 in the Dimmit County community of Asherton in the U.S. state of Texas.It was designated a Recorded Texas Historic Landmark in 1980.Asher Richardson (1855–1914) was a Dimmit County rancher and horticulturist who founded Asherton, Texas.A native of Snow Hill, Maryland, Richardson settled in Dimmit County after his 1877 discharge from the United States Army.In 1881, Richardson and Mary Isabelle Votaw (1865–1941) were married in Bexar County.Richardson contracted with San Antonio architect Alfred Giles to design the two-story family home as the centerpiece of Asherton.The Beaux-Arts and Prairie School style house was constructed of hand-cut local sandstone and features large projecting eaves.The interior of the house features brick fireplaces.A barn and cottage are situated behind the main house.The home has remained in the family and is not open to the public. |
arem-arem is an indonesian-javanese compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh or oncom, sometimes also filled with minced meat or abon (beef floss), eaten as snack.arem-arem is often described as a smaller size lontong with fillings, thus sometimes also called lontong isi (lit.'filled lontong').it is common in java, and often found in indonesian marketplaces as jajan pasar ('market munchies'); as a type of kue (snack) offered there.arem-arem is served at traditional ceremonies, family gatherings, birthdays or office meetings, and often presented in a snack box.it is quite similar to lemper, but uses regular rice instead of sticky rice.there is a lot of arem-arem variants, mostly differ according to its fillings, the availability of ingredients, and also creativity of the creator.arem-arem is usually uses thin young banana leaf as wrapper, a thin light yellow-green colored banana leaf.lontong on the other hand, usually uses thicker mature banana leaf.the texture of arem-arem snack is usually softer compared to those of common lontong or sticky lemper, due to thinner banana leaf, addition of coconut milk and prolonged steaming or boiling period. | arem-arem | country | indonesia <tsp> indonesia | leadername | joko widodo <tsp> indonesia | currency | indonesian rupiah | There is a lot of arem-arem variants, mostly differ according to its fillings, the availability of ingredients, and also creativity of the creator.Arem-arem is usually uses thin young banana leaf as wrapper, a thin light yellow-green colored banana leaf.The texture of arem-arem snack is usually softer compared to those of common lontong or sticky lemper, due to thinner banana leaf, addition of coconut milk and prolonged steaming or boiling period. |
arem-arem is an indonesian-javanese compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh or oncom, sometimes also filled with minced meat or abon (beef floss), eaten as snack.arem-arem is often described as a smaller size lontong with fillings, thus sometimes also called lontong isi (lit.'filled lontong').it is common in java, and often found in indonesian marketplaces as jajan pasar ('market munchies'); as a type of kue (snack) offered there.arem-arem is served at traditional ceremonies, family gatherings, birthdays or office meetings, and often presented in a snack box.it is quite similar to lemper, but uses regular rice instead of sticky rice.there is a lot of arem-arem variants, mostly differ according to its fillings, the availability of ingredients, and also creativity of the creator.arem-arem is usually uses thin young banana leaf as wrapper, a thin light yellow-green colored banana leaf.lontong on the other hand, usually uses thicker mature banana leaf.the texture of arem-arem snack is usually softer compared to those of common lontong or sticky lemper, due to thinner banana leaf, addition of coconut milk and prolonged steaming or boiling period. | arem-arem | country | indonesia <tsp> indonesia | leadername | joko widodo <tsp> indonesia | currency | indonesian rupiah | There is a lot of arem-arem variants, mostly differ according to its fillings, the availability of ingredients, and also creativity of the creator.Arem-arem is usually uses thin young banana leaf as wrapper, a thin light yellow-green colored banana leaf.The texture of arem-arem snack is usually softer compared to those of common lontong or sticky lemper, due to thinner banana leaf, addition of coconut milk and prolonged steaming or boiling period. |
the 1911 asher and mary isabelle richardson house is located on u.s. highway 83 in the dimmit county community of asherton in the u.s. state of texas.the southeast-facing home is also known as bel-asher, deriving the 'bel' from 'isabelle'.it was added to the national register of historic places listings in dimmit county, texas in 1988.it was designated a recorded texas historic landmark in 1980.asher richardson (1855–1914) was a dimmit county rancher and horticulturist who founded asherton, texas.a native of snow hill, maryland, richardson settled in dimmit county after his 1877 discharge from the united states army.in 1881, richardson and mary isabelle votaw (1865–1941) were married in bexar county.richardson contracted with san antonio architect alfred giles to design the two-story family home as the centerpiece of asherton.the beaux-arts and prairie school style house was constructed of hand-cut local sandstone and features large projecting eaves.the interior of the house features brick fireplaces.richardson's focus on fire safety possibly influenced the design of two doors on each room.a barn and cottage are situated behind the main house.the home has remained in the family and is not open to the public. | asher and mary isabelle richardson house | location | asherton texas <tsp> asher and mary isabelle richardson house | referencenumber in the national register of historic places | 88002539 <tsp> asher and mary isabelle richardson house | yearofconstruction | 1911 | The 1911 Asher and Mary Isabelle Richardson House is located on U.S. Highway 83 in the Dimmit County community of Asherton in the U.S. state of Texas.It was designated a Recorded Texas Historic Landmark in 1980.Asher Richardson (1855–1914) was a Dimmit County rancher and horticulturist who founded Asherton, Texas.A native of Snow Hill, Maryland, Richardson settled in Dimmit County after his 1877 discharge from the United States Army.In 1881, Richardson and Mary Isabelle Votaw (1865–1941) were married in Bexar County.Richardson contracted with San Antonio architect Alfred Giles to design the two-story family home as the centerpiece of Asherton.The Beaux-Arts and Prairie School style house was constructed of hand-cut local sandstone and features large projecting eaves.The interior of the house features brick fireplaces.A barn and cottage are situated behind the main house.The home has remained in the family and is not open to the public. |
arem-arem is an indonesian-javanese compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh or oncom, sometimes also filled with minced meat or abon (beef floss), eaten as snack.arem-arem is often described as a smaller size lontong with fillings, thus sometimes also called lontong isi (lit.'filled lontong').it is common in java, and often found in indonesian marketplaces as jajan pasar ('market munchies'); as a type of kue (snack) offered there.arem-arem is served at traditional ceremonies, family gatherings, birthdays or office meetings, and often presented in a snack box.it is quite similar to lemper, but uses regular rice instead of sticky rice.there is a lot of arem-arem variants, mostly differ according to its fillings, the availability of ingredients, and also creativity of the creator.arem-arem is usually uses thin young banana leaf as wrapper, a thin light yellow-green colored banana leaf.lontong on the other hand, usually uses thicker mature banana leaf.the texture of arem-arem snack is usually softer compared to those of common lontong or sticky lemper, due to thinner banana leaf, addition of coconut milk and prolonged steaming or boiling period. | arem-arem | country | indonesia <tsp> indonesia | leadername | joko widodo <tsp> indonesia | currency | indonesian rupiah | There is a lot of arem-arem variants, mostly differ according to its fillings, the availability of ingredients, and also creativity of the creator.Arem-arem is usually uses thin young banana leaf as wrapper, a thin light yellow-green colored banana leaf.The texture of arem-arem snack is usually softer compared to those of common lontong or sticky lemper, due to thinner banana leaf, addition of coconut milk and prolonged steaming or boiling period. |
the 1911 asher and mary isabelle richardson house is located on u.s. highway 83 in the dimmit county community of asherton in the u.s. state of texas.the southeast-facing home is also known as bel-asher, deriving the 'bel' from 'isabelle'.it was added to the national register of historic places listings in dimmit county, texas in 1988.it was designated a recorded texas historic landmark in 1980.asher richardson (1855–1914) was a dimmit county rancher and horticulturist who founded asherton, texas.a native of snow hill, maryland, richardson settled in dimmit county after his 1877 discharge from the united states army.in 1881, richardson and mary isabelle votaw (1865–1941) were married in bexar county.richardson contracted with san antonio architect alfred giles to design the two-story family home as the centerpiece of asherton.the beaux-arts and prairie school style house was constructed of hand-cut local sandstone and features large projecting eaves.the interior of the house features brick fireplaces.richardson's focus on fire safety possibly influenced the design of two doors on each room.a barn and cottage are situated behind the main house.the home has remained in the family and is not open to the public. | asher and mary isabelle richardson house | location | asherton texas <tsp> asher and mary isabelle richardson house | referencenumber in the national register of historic places | 88002539 <tsp> asher and mary isabelle richardson house | yearofconstruction | 1911 | The 1911 Asher and Mary Isabelle Richardson House is located on U.S. Highway 83 in the Dimmit County community of Asherton in the U.S. state of Texas.It was designated a Recorded Texas Historic Landmark in 1980.Asher Richardson (1855–1914) was a Dimmit County rancher and horticulturist who founded Asherton, Texas.A native of Snow Hill, Maryland, Richardson settled in Dimmit County after his 1877 discharge from the United States Army.In 1881, Richardson and Mary Isabelle Votaw (1865–1941) were married in Bexar County.Richardson contracted with San Antonio architect Alfred Giles to design the two-story family home as the centerpiece of Asherton.The Beaux-Arts and Prairie School style house was constructed of hand-cut local sandstone and features large projecting eaves.The interior of the house features brick fireplaces.A barn and cottage are situated behind the main house.The home has remained in the family and is not open to the public. |
arem-arem is an indonesian-javanese compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh or oncom, sometimes also filled with minced meat or abon (beef floss), eaten as snack.arem-arem is often described as a smaller size lontong with fillings, thus sometimes also called lontong isi (lit.'filled lontong').it is common in java, and often found in indonesian marketplaces as jajan pasar ('market munchies'); as a type of kue (snack) offered there.arem-arem is served at traditional ceremonies, family gatherings, birthdays or office meetings, and often presented in a snack box.it is quite similar to lemper, but uses regular rice instead of sticky rice.there is a lot of arem-arem variants, mostly differ according to its fillings, the availability of ingredients, and also creativity of the creator.arem-arem is usually uses thin young banana leaf as wrapper, a thin light yellow-green colored banana leaf.lontong on the other hand, usually uses thicker mature banana leaf.the texture of arem-arem snack is usually softer compared to those of common lontong or sticky lemper, due to thinner banana leaf, addition of coconut milk and prolonged steaming or boiling period. | arem-arem | country | indonesia <tsp> indonesia | leadername | joko widodo <tsp> indonesia | language | indonesian language | There is a lot of arem-arem variants, mostly differ according to its fillings, the availability of ingredients, and also creativity of the creator.Arem-arem is usually uses thin young banana leaf as wrapper, a thin light yellow-green colored banana leaf.The texture of arem-arem snack is usually softer compared to those of common lontong or sticky lemper, due to thinner banana leaf, addition of coconut milk and prolonged steaming or boiling period. |
the 1911 asher and mary isabelle richardson house is located on u.s. highway 83 in the dimmit county community of asherton in the u.s. state of texas.the southeast-facing home is also known as bel-asher, deriving the 'bel' from 'isabelle'.it was added to the national register of historic places listings in dimmit county, texas in 1988.it was designated a recorded texas historic landmark in 1980.asher richardson (1855–1914) was a dimmit county rancher and horticulturist who founded asherton, texas.a native of snow hill, maryland, richardson settled in dimmit county after his 1877 discharge from the united states army.in 1881, richardson and mary isabelle votaw (1865–1941) were married in bexar county.richardson contracted with san antonio architect alfred giles to design the two-story family home as the centerpiece of asherton.the beaux-arts and prairie school style house was constructed of hand-cut local sandstone and features large projecting eaves.the interior of the house features brick fireplaces.richardson's focus on fire safety possibly influenced the design of two doors on each room.a barn and cottage are situated behind the main house.the home has remained in the family and is not open to the public. | asher and mary isabelle richardson house | location | asherton texas <tsp> asher and mary isabelle richardson house | added to the national register of historic places | 1988-11-22 <tsp> asher and mary isabelle richardson house | yearofconstruction | 1911 | The 1911 Asher and Mary Isabelle Richardson House is located on U.S. Highway 83 in the Dimmit County community of Asherton in the U.S. state of Texas.It was designated a Recorded Texas Historic Landmark in 1980.Asher Richardson (1855–1914) was a Dimmit County rancher and horticulturist who founded Asherton, Texas.A native of Snow Hill, Maryland, Richardson settled in Dimmit County after his 1877 discharge from the United States Army.In 1881, Richardson and Mary Isabelle Votaw (1865–1941) were married in Bexar County.Richardson contracted with San Antonio architect Alfred Giles to design the two-story family home as the centerpiece of Asherton.The Beaux-Arts and Prairie School style house was constructed of hand-cut local sandstone and features large projecting eaves.The interior of the house features brick fireplaces.A barn and cottage are situated behind the main house.The home has remained in the family and is not open to the public. |
the 1911 asher and mary isabelle richardson house is located on u.s. highway 83 in the dimmit county community of asherton in the u.s. state of texas.the southeast-facing home is also known as bel-asher, deriving the 'bel' from 'isabelle'.it was added to the national register of historic places listings in dimmit county, texas in 1988.it was designated a recorded texas historic landmark in 1980.asher richardson (1855–1914) was a dimmit county rancher and horticulturist who founded asherton, texas.a native of snow hill, maryland, richardson settled in dimmit county after his 1877 discharge from the united states army.in 1881, richardson and mary isabelle votaw (1865–1941) were married in bexar county.richardson contracted with san antonio architect alfred giles to design the two-story family home as the centerpiece of asherton.the beaux-arts and prairie school style house was constructed of hand-cut local sandstone and features large projecting eaves.the interior of the house features brick fireplaces.richardson's focus on fire safety possibly influenced the design of two doors on each room.a barn and cottage are situated behind the main house.the home has remained in the family and is not open to the public. | asher and mary isabelle richardson house | location | asherton texas <tsp> asher and mary isabelle richardson house | added to the national register of historic places | 1988-11-22 <tsp> asher and mary isabelle richardson house | yearofconstruction | 1911 | The 1911 Asher and Mary Isabelle Richardson House is located on U.S. Highway 83 in the Dimmit County community of Asherton in the U.S. state of Texas.It was designated a Recorded Texas Historic Landmark in 1980.Asher Richardson (1855–1914) was a Dimmit County rancher and horticulturist who founded Asherton, Texas.A native of Snow Hill, Maryland, Richardson settled in Dimmit County after his 1877 discharge from the United States Army.In 1881, Richardson and Mary Isabelle Votaw (1865–1941) were married in Bexar County.Richardson contracted with San Antonio architect Alfred Giles to design the two-story family home as the centerpiece of Asherton.The Beaux-Arts and Prairie School style house was constructed of hand-cut local sandstone and features large projecting eaves.The interior of the house features brick fireplaces.A barn and cottage are situated behind the main house.The home has remained in the family and is not open to the public. |
arem-arem is an indonesian-javanese compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh or oncom, sometimes also filled with minced meat or abon (beef floss), eaten as snack.arem-arem is often described as a smaller size lontong with fillings, thus sometimes also called lontong isi (lit.'filled lontong').it is common in java, and often found in indonesian marketplaces as jajan pasar ('market munchies'); as a type of kue (snack) offered there.arem-arem is served at traditional ceremonies, family gatherings, birthdays or office meetings, and often presented in a snack box.it is quite similar to lemper, but uses regular rice instead of sticky rice.there is a lot of arem-arem variants, mostly differ according to its fillings, the availability of ingredients, and also creativity of the creator.arem-arem is usually uses thin young banana leaf as wrapper, a thin light yellow-green colored banana leaf.lontong on the other hand, usually uses thicker mature banana leaf.the texture of arem-arem snack is usually softer compared to those of common lontong or sticky lemper, due to thinner banana leaf, addition of coconut milk and prolonged steaming or boiling period. | arem-arem | country | indonesia <tsp> indonesia | leadername | joko widodo <tsp> indonesia | language | indonesian language | There is a lot of arem-arem variants, mostly differ according to its fillings, the availability of ingredients, and also creativity of the creator.Arem-arem is usually uses thin young banana leaf as wrapper, a thin light yellow-green colored banana leaf.The texture of arem-arem snack is usually softer compared to those of common lontong or sticky lemper, due to thinner banana leaf, addition of coconut milk and prolonged steaming or boiling period. |
arem-arem is an indonesian-javanese compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh or oncom, sometimes also filled with minced meat or abon (beef floss), eaten as snack.arem-arem is often described as a smaller size lontong with fillings, thus sometimes also called lontong isi (lit.'filled lontong').it is common in java, and often found in indonesian marketplaces as jajan pasar ('market munchies'); as a type of kue (snack) offered there.arem-arem is served at traditional ceremonies, family gatherings, birthdays or office meetings, and often presented in a snack box.it is quite similar to lemper, but uses regular rice instead of sticky rice.there is a lot of arem-arem variants, mostly differ according to its fillings, the availability of ingredients, and also creativity of the creator.arem-arem is usually uses thin young banana leaf as wrapper, a thin light yellow-green colored banana leaf.lontong on the other hand, usually uses thicker mature banana leaf.the texture of arem-arem snack is usually softer compared to those of common lontong or sticky lemper, due to thinner banana leaf, addition of coconut milk and prolonged steaming or boiling period. | arem-arem | country | indonesia <tsp> indonesia | leadername | jusuf kalla <tsp> arem-arem | region | javanese cuisine | There is a lot of arem-arem variants, mostly differ according to its fillings, the availability of ingredients, and also creativity of the creator.Arem-arem is usually uses thin young banana leaf as wrapper, a thin light yellow-green colored banana leaf.The texture of arem-arem snack is usually softer compared to those of common lontong or sticky lemper, due to thinner banana leaf, addition of coconut milk and prolonged steaming or boiling period. |
the 1911 asher and mary isabelle richardson house is located on u.s. highway 83 in the dimmit county community of asherton in the u.s. state of texas.the southeast-facing home is also known as bel-asher, deriving the 'bel' from 'isabelle'.it was added to the national register of historic places listings in dimmit county, texas in 1988.it was designated a recorded texas historic landmark in 1980.asher richardson (1855–1914) was a dimmit county rancher and horticulturist who founded asherton, texas.a native of snow hill, maryland, richardson settled in dimmit county after his 1877 discharge from the united states army.in 1881, richardson and mary isabelle votaw (1865–1941) were married in bexar county.richardson contracted with san antonio architect alfred giles to design the two-story family home as the centerpiece of asherton.the beaux-arts and prairie school style house was constructed of hand-cut local sandstone and features large projecting eaves.the interior of the house features brick fireplaces.richardson's focus on fire safety possibly influenced the design of two doors on each room.a barn and cottage are situated behind the main house.the home has remained in the family and is not open to the public. | asher and mary isabelle richardson house | location | asherton texas <tsp> asher and mary isabelle richardson house | added to the national register of historic places | 1988-11-22 <tsp> asher and mary isabelle richardson house | yearofconstruction | 1911 | The 1911 Asher and Mary Isabelle Richardson House is located on U.S. Highway 83 in the Dimmit County community of Asherton in the U.S. state of Texas.It was designated a Recorded Texas Historic Landmark in 1980.Asher Richardson (1855–1914) was a Dimmit County rancher and horticulturist who founded Asherton, Texas.A native of Snow Hill, Maryland, Richardson settled in Dimmit County after his 1877 discharge from the United States Army.In 1881, Richardson and Mary Isabelle Votaw (1865–1941) were married in Bexar County.Richardson contracted with San Antonio architect Alfred Giles to design the two-story family home as the centerpiece of Asherton.The Beaux-Arts and Prairie School style house was constructed of hand-cut local sandstone and features large projecting eaves.The interior of the house features brick fireplaces.A barn and cottage are situated behind the main house.The home has remained in the family and is not open to the public. |
john cowper powys ( koo-pər poh-iss; 8 october 1872 – 17 june 1963) was an english philosopher, lecturer, novelist, critic and poet born in shirley, derbyshire, where his father was vicar of the parish church in 1871–1879.powys appeared with a volume of verse in 1896 and a first novel in 1915, but gained success only with his novel wolf solent in 1929.he has been seen as a successor to thomas hardy, and wolf solent, a glastonbury romance (1932), weymouth sands (1934), and maiden castle (1936) have been called his wessex novels.as with hardy, landscape is important to his works.so is elemental philosophy in his characters' lives.in 1934 he published an autobiography.his itinerant lectures were a success in england and in 1905–1930 in the united states, where he wrote many of his novels and had several first published.he moved to dorset, england, in 1934 with a us partner, phyllis playter.in 1935 they moved to corwen, merionethshire, wales, where he set two novels, and in 1955 to blaenau ffestiniog, where he died in 1963.he came from a family of eleven children, many of whom were also talented.the family lived in shirley between 1871–79, briefly in dorchester, dorset and then they moved to montacute, somerset, where charles powys was vicar for thirty-two years.john cowper powys's two younger brothers llewelyn powys (1884–1939) and theodore francis powys were well-known writers, while his sister philippa published a novel and some poetry.another sister marian powys was an authority on lace and lace-making and published a book on this subject.his brother a. r. powys was secretary of the society for the protection of ancient buildings, and published a number of books on architectural subjects.powys was educated at sherborne school and graduated from corpus christi college, cambridge, june 1894.on 6 april 1896 he married margaret lyon. | john cowper powys | birthplace | shirley derbyshire <tsp> john cowper powys | notablework | owen glendower novel <tsp> a glastonbury romance | author | john cowper powys | John Cowper Powys ( KOO-pər POH-iss; 8 October 1872 – 17 June 1963) was an English philosopher, lecturer, novelist, critic and poet born in Shirley, Derbyshire, where his father was vicar of the parish church in 1871–1879.Powys appeared with a volume of verse in 1896 and a first novel in 1915, but gained success only with his novel Wolf Solent in 1929.He has been seen as a successor to Thomas Hardy, and Wolf Solent, A Glastonbury Romance (1932), Weymouth Sands (1934), and Maiden Castle (1936) have been called his Wessex novels.His itinerant lectures were a success in England and in 1905–1930 in the United States, where he wrote many of his novels and had several first published.In 1935 they moved to Corwen, Merionethshire, Wales, where he set two novels, and in 1955 to Blaenau Ffestiniog, where he died in 1963.John Cowper Powys's two younger brothers Llewelyn Powys (1884–1939) and Theodore Francis Powys were well-known writers, while his sister Philippa published a novel and some poetry. |
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