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truthdawn · 1 month

Note

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.

Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Etymology

The Old English word for bread was hlaf (hlaifs in Gothic: modern English loaf), which appears to be the oldest Teutonic name.[1] Old High German hleib[2] and modern German Laib derive from this Proto-Germanic word, which was borrowed into some Slavic (Czech: chléb, Polish: bochen chleba, Russian: khleb) and Finnic (Finnish: leipä, Estonian: leib) languages as well. The Middle and Modern English word bread appears in Germanic languages, such as West Frisian: brea, Dutch: brood, German: Brot, Swedish: bröd, and Norwegian and Danish: brød; it may be related to brew or perhaps to break, originally meaning "broken piece", "morsel".[3][better source needed]

History

Main article: History of bread

Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants.[4][5] It is possible that during this time, starch extract from the roots of plants, such as cattails and ferns, was spread on a flat rock, placed over a fire and cooked into a primitive form of flatbread. The oldest evidence of bread-making has been found in a 14,500-year-old Natufian site in Jordan's northeastern desert.[6][7] Around 10,000 BC, with the dawn of the Neolithic age and the spread of agriculture, grains became the mainstay of making bread. Yeast spores are ubiquitous, including on the surface of cereal grains, so any dough left to rest leavens naturally.[8]Woman baking bread (c. 2200 BC); Louvre

An early leavened bread was baked as early as 6000 BC in southern Mesopotamia, cradle of the Sumerian civilization, who may have passed on the knowledge to the Egyptians around 3000 BC. The Egyptians refined the process and started adding yeast to the flour. The Sumerians were already using ash to supplement the dough as it was baked.[9]

There were multiple sources of leavening available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer, called barm, to produce "a lighter kind of bread than other peoples" such as barm cake. Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast. The most common source of leavening was to retain a piece of dough from the previous day to use as a form of sourdough starter, as Pliny also reported.[10][11]

The ancient Egyptians, Greeks, and Romans all considered the degree of refinement in the bakery arts as a sign of civilization.[9]

The Chorleywood bread process was developed in 1961; it uses the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf. The process, whose high-energy mixing allows for the use of grain with a lower protein content, is now widely used around the world in large factories. As a result, bread can be produced very quickly and at low costs to the manufacturer and the consumer. However, there has been some criticism of the effect on nutritional value.[12][13][14]

Types

Main article: List of breads

Brown bread (left) and whole grain bread

Dark sprouted bread

Ruisreikäleipä, a flat rye flour loaf with a hole

Bread is the staple food of the Middle East, Central Asia, North Africa, Europe, and in European-derived cultures such as those in the Americas, Australia, and Southern Africa. This is in contrast to parts of South and East Asia, where rice or noodles are the staple. Bread is usually made from a wheat-flour dough that is cultured with yeast, allowed to rise, and baked in an oven. Carbon dioxide and ethanol vapors produced during yeast fermentation result in bread's air pockets.[15] Owing to its high levels of gluten (which give the dough sponginess and elasticity), common or bread wheat is the most common grain used for the preparation of bread, which makes the largest single contribution to the world's food supply of any food.[16]Sangak, an Iranian flatbreadStrucia — a type of European sweet bread

Bread is also made from the flour of other wheat species (including spelt, emmer, einkorn and kamut).[17] Non-wheat cereals including rye, barley, maize (corn), oats, sorghum, millet and rice have been used to make bread, but, with the exception of rye, usually in combination with wheat flour as they have less gluten.[18]

Gluten-free breads are made using flours from a variety of ingredients such as almonds, rice, sorghum, corn, legumes such as beans, and tubers such as cassava. Since these foods lack gluten, dough made from them may not hold its shape as the loaves rise, and their crumb may be dense with little aeration. Additives such as xanthan gum, guar gum, hydroxypropyl methylcellulose (HPMC), corn starch, or eggs are used to compensate for the lack of gluten.[19][20][21][22]

Properties

Physical-chemical composition

In wheat, phenolic compounds are mainly found in hulls in the form of insoluble bound ferulic acid, where it is relevant to wheat resistance to fungal diseases.[23]

Rye bread contains phenolic acids and ferulic acid dehydrodimers.[24]

Three natural phenolic glucosides, secoisolariciresinol diglucoside, p-coumaric acid glucoside and ferulic acid glucoside, can be found in commercial breads containing flaxseed.[25]Small home made bread with pumpkin and sunflower seeds

Glutenin and gliadin are functional proteins found in wheat bread that contribute to the structure of bread. Glutenin forms interconnected gluten networks within bread through interchain disulfide bonds.[26] Gliadin binds weakly to the gluten network established by glutenin via intrachain disulfide bonds.[26] Structurally, bread can be defined as an elastic-plastic foam (same as styrofoam). The glutenin protein contributes to its elastic nature, as it is able to regain its initial shape after deformation. The gliadin protein contributes to its plastic nature, because it demonstrates non-reversible structural change after a certain amount of applied force. Because air pockets within this gluten network result from carbon dioxide production during leavening, bread can be defined as a foam, or a gas-in-solid solution.[27]

Acrylamide, like in other starchy foods that have been heated higher than 120 °C (248 °F), has been found in recent years to occur in bread. Acrylamide is neurotoxic, has adverse effects on male reproduction and developmental toxicity and is carcinogenic. A study has found that more than 99 percent of the acrylamide in bread is found in the crust.[28]

A study by the University of Hohenheim found that industrially produced bread typically has a high proportion of FODMAP carbohydrates due to a short rising time (often only one hour). The high proportion of FODMAP carbohydrates in such bread then causes flatulence. This is particularly problematic in intestinal diseases such as irritable bowel syndrome. While in traditional bread making the dough rises for several hours, industrial breads rise for a much shorter time, usually only one hour. However, a sufficiently long rising time is important to break down the indigestible FODMAP carbohydrates. Some flours (for example, spelt, emmer and einkorn) contain fewer FODMAPs, but the difference between grain types is relatively small (between 1 and 2 percent by weight). Instead, 90% of the FODMAPs that cause discomfort can be broken down during a rising time of 4 hours. In the study, whole-grain yeast doughs were examined after different rising times; the highest level of FODMAPs was present after one hour in each case and decreased thereafter. The study thus shows that it is essentially the baking technique and not the type of grain that determines whether a bread is well tolerated or not. A better tolerance of bread made from original cereals can therefore not be explained by the original cereal itself, but rather by the fact that traditional, artisanal baking techniques are generally used when baking original cereals, which include a long dough process. The study also showed that a long rising time also breaks down undesirable phytates more effectively, flavors develop better, and the finished bread contains more biologically accessible trace elements.[29][30]

Culinary uses

Bread pudding

Bread can be served at many temperatures; once baked, it can subsequently be toasted. It is most commonly eaten with the hands, either by itself or as a carrier for other foods. Bread can be spread with butter, dipped into liquids such as gravy, olive oil, or soup;[31] it can be topped with various sweet and savory spreads, or used to make sandwiches containing meats, cheeses, vegetables, and condiments.[32]

Bread is used as an ingredient in other culinary preparations, such as the use of breadcrumbs to provide crunchy crusts or thicken sauces; toasted cubes of bread, called croutons, are used as a salad topping; seasoned bread is used as stuffing inside roasted turkey; sweet or savoury bread puddings are made with bread and various liquids; egg and milk-soaked bread is fried as French toast; and bread is used as a binding agent in sausages, meatballs and other ground meat products.[33]

Nutritional significance

Bread is a good source of carbohydrates and micronutrients such as magnesium, iron, selenium, and B vitamins. Whole grain bread is a good source of dietary fiber and all breads are a common source of protein in the diet, though not a rich one.[34][35]

Crust

Crust of a cut bread made of whole-grainrye with crust crack (half right at the top)

Bread crust is formed from surface dough during the cooking process. It is hardened and browned through the Maillard reaction using the sugars and amino acids due to the intense heat at the bread surface. The crust of most breads is harder, and more complexly and intensely flavored, than the rest. Old wives' tales suggest that eating the bread crust makes a person's hair curlier.[36] Additionally, the crust is rumored to be healthier than the remainder of the bread. Some studies have shown that this is true as the crust has more dietary fiber and antioxidants such as pronyl-lysine.[37]

Preparation

Steps in bread making, here for an unleavened Chilean tortilla

Doughs are usually baked, but in some cuisines breads are steamed (e.g., mantou), fried (e.g., puri), or baked on an unoiled frying pan (e.g., tortillas). It may be leavened or unleavened (e.g. matzo). Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnut) or seeds (such as poppy).[38]

Methods of processing dough into bread include the straight dough process, the sourdough process, the Chorleywood bread process and the sponge and dough process.Baking bread in East Timor

Formulation

Professional bread recipes are stated using the baker's percentage notation. The amount of flour is denoted to be 100%, and the other ingredients are expressed as a percentage of that amount by weight. Measurement by weight is more accurate and consistent than measurement by volume, particularly for dry ingredients. The proportion of water to flour is the most important measurement in a bread recipe, as it affects texture and crumb the most. Hard wheat flours absorb about 62% water, while softer wheat flours absorb about 56%.[39] Common table breads made from these doughs result in a finely textured, light bread. Most artisan bread formulas contain anywhere from 60 to 75% water. In yeast breads, the higher water percentages result in more CO2 bubbles and a coarser bread crumb.

Dough recipes commonly call for 500 grams (about 1.1 pounds) of flour, which yields a single loaf of bread or two baguettes.

Calcium propionate is commonly added by commercial bakeries to retard the growth of molds.[citation needed]

Flour

Main article: Flour

Flour is grain ground into a powder. Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread. If one uses a flour with a lower protein content (9–11%) to produce bread, a shorter mixing time is required to develop gluten strength properly. An extended mixing time leads to oxidization of the dough, which gives the finished product a whiter crumb, instead of the cream color preferred by most artisan bakers.[40]

Wheat flour, in addition to its starch, contains three water-soluble protein groups (albumin, globulin, and proteoses) and two water-insoluble protein groups (glutenin and gliadin). When flour is mixed with water, the water-soluble proteins dissolve, leaving the glutenin and gliadin to form the structure of the resulting bread. When relatively dry dough is worked by kneading, or wet dough is allowed to rise for a long time (see no-knead bread), the glutenin forms strands of long, thin, chainlike molecules, while the shorter gliadin forms bridges between the strands of glutenin. The resulting networks of strands produced by these two proteins are known as gluten. Gluten development improves if the dough is allowed to autolyse.[41]

Liquids

Water, or some other liquid, is used to form the flour into a paste or dough. The weight or ratio of liquid required varies between recipes, but a ratio of three parts liquid to five parts flour is common for yeast breads.[42] Recipes that use steam as the primary leavening method may have a liquid content in excess of one part liquid to one part flour. Instead of water, recipes may use liquids such as milk or other dairy products (including buttermilk or yogurt), fruit juice, or eggs. These contribute additional sweeteners, fats, or leavening components, as well as water.[43]

Fats or shortenings

Fats, such as butter, vegetable oils, lard, or that contained in eggs, affect the development of gluten in breads by coating and lubricating the individual strands of protein. They also help to hold the structure together. If too much fat is included in a bread dough, the lubrication effect causes the protein structures to divide. A fat content of approximately 3% by weight is the concentration that produces the greatest leavening action.[44] In addition to their effects on leavening, fats also serve to tenderize breads and preserve freshness.

Bread improvers

Main article: Bread improver

Bread improvers and dough conditioners are often used in producing commercial breads to reduce the time needed for rising and to improve texture and volume and to give antistaling effects. The substances used may be oxidising agents to strengthen the dough or reducing agents to develop gluten and reduce mixing time, emulsifiers to strengthen the dough or to provide other properties such as making slicing easier, or enzymes to increase gas production.[45]

Salt

Salt (sodium chloride) is very often added to enhance flavor and restrict yeast activity. It also affects the crumb and the overall texture by stabilizing and strengthening[46] the gluten. Some artisan bakers forego early addition of salt to the dough, whether wholemeal or refined, and wait until after a 20-minute rest to allow the dough to autolyse.[47]

Mixtures of salts are sometimes employed, such as employing potassium chloride to reduce the sodium level, and monosodium glutamate to give flavor (umami).

Leavening

See also: Unleavened breadA dough trough, located in Aberdour Castle, once used for leavening bread

Leavening is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread. Most bread eaten in the West is leavened.[48]

Chemicals

A simple technique for leavening bread is the use of gas-producing chemicals. There are two common methods. The first is to use baking powder or a self-raising flour that includes baking powder. The second is to include an acidic ingredient such as buttermilk and add baking soda; the reaction of the acid with the soda produces gas.[48] Chemically leavened breads are called quick breads and soda breads. This method is commonly used to make muffins, pancakes, American-style biscuits, and quick breads such as banana bread.

Yeast

Main article: Baker's yeastCompressed fresh yeast

Many breads are leavened by yeast. The yeast most commonly used for leavening bread is Saccharomyces cerevisiae, the same species used for brewing alcoholic beverages. This yeast ferments some of the sugars producing carbon dioxide. Commercial bakers often leaven their dough with commercially produced baker's yeast. Baker's yeast has the advantage of producing uniform, quick, and reliable results, because it is obtained from a pure culture.[48] Many artisan bakers produce their own yeast with a growth culture. If kept in the right conditions, it provides leavening for many years.[49]

The baker's yeast and sourdough methods follow the same pattern. Water is mixed with flour, salt and the leavening agent. Other additions (spices, herbs, fats, seeds, fruit, etc.) are not needed to bake bread, but are often used. The mixed dough is then allowed to rise one or more times (a longer rising time results in more flavor, so bakers often "punch down" the dough and let it rise again), loaves are formed, and (after an optional final rising time) the bread is baked in an oven.[48]

Many breads are made from a "straight dough", which means that all of the ingredients are combined in one step, and the dough is baked after the rising time;[48] others are made from a "pre-ferment" in which the leavening agent is combined with some of the flour and water a day or so ahead of baking and allowed to ferment overnight. On the day of baking, the rest of the ingredients are added, and the process continues as with straight dough. This produces a more flavorful bread with better texture. Many bakers see the starter method as a compromise between the reliable results of baker's yeast and the flavor and complexity of a longer fermentation. It also allows the baker to use only a minimal amount of baker's yeast, which was scarce and expensive when it first became available. Most yeasted pre-ferments fall into one of three categories: "poolish" or "pouliche", a loose-textured mixture composed of roughly equal amounts of flour and water (by weight); "biga", a stiff mixture with a higher proportion of flour; and "pâte fermentée", which is a portion of dough reserved from a previous batch.[50][51]

Before first rising

After first rising

After proofing, ready to bake

Sourdough

Main article: SourdoughSourdough loaves

Sourdough is a type of bread produced by a long fermentation of dough using naturally occurring yeasts and lactobacilli. It usually has a mildly sour taste because of the lactic acid produced during anaerobic fermentation by the lactobacilli. Longer fermented sourdoughs can also contain acetic acid, the main non-water component of vinegar.[52][53][54]

Sourdough breads are made with a sourdough starter. The starter cultivates yeast and lactobacilli in a mixture of flour and water, making use of the microorganisms already present on flour; it does not need any added yeast. A starter may be maintained indefinitely by regular additions of flour and water. Some bakers have starters many generations old, which are said to have a special taste or texture.[52] At one time, all yeast-leavened breads were sourdoughs. Recently there has been a revival of sourdough bread in artisan bakeries.[55]

Traditionally, peasant families throughout Europe baked on a fixed schedule, perhaps once a week. The starter was saved from the previous week's dough. The starter was mixed with the new ingredients, the dough was left to rise, and then a piece of it was saved to be the starter for next week's bread.[48]

Steam

The rapid expansion of steam produced during baking leavens the bread, which is as simple as it is unpredictable. Steam-leavening is unpredictable since the steam is not produced until the bread is baked. Steam leavening happens regardless of the raising agents (baking soda, yeast, baking powder, sour dough, beaten egg white) included in the mix. The leavening agent either contains air bubbles or generates carbon dioxide. The heat vaporises the water from the inner surface of the bubbles within the dough. The steam expands and makes the bread rise. This is the main factor in the rising of bread once it has been put in the oven.[56] CO2 generation, on its own, is too small to account for the rise. Heat kills bacteria or yeast at an early stage, so the CO2 generation is stopped.

Bacteria

Salt-rising bread does not use yeast. Instead, it is leavened by Clostridium perfringens, one of the most common sources of food-borne illness.[57][58]

Aeration

Aerated bread is leavened by carbon dioxide being forced into dough under pressure. From the mid-19th to mid-20th centuries, bread made this way was somewhat popular in the United Kingdom, made by the Aerated Bread Company and sold in its high-street tearooms. The company was founded in 1862, and ceased independent operations in 1955.[59]

The Pressure-Vacuum mixer was later developed by the Flour Milling and Baking Research Association for the Chorleywood bread process. It manipulates the gas bubble size and optionally the composition of gases in the dough via the gas applied to the headspace.[60]

Cultural Significance

A Ukrainian woman in national dress welcoming with bread and salt

Main article: Bread in culture

Bread has a significance beyond mere nutrition in many cultures because of its history and contemporary importance. Bread is also significant in Christianity as one of the elements (alongside wine) of the Eucharist,[61] and in other religions including Paganism.[62]

In many cultures, bread is a metaphor for basic necessities and living conditions in general. For example, a "bread-winner" is a household's main economic contributor and has little to do with actual bread-provision. This is also seen in the phrase "putting bread on the table". The Roman poet Juvenal satirized superficial politicians and the public as caring only for "panem et circenses" (bread and circuses).[63] In Russia in 1917, the Bolsheviks promised "peace, land, and bread."[64][65] The term "breadbasket" denotes an agriculturally productive region. In parts of Northern, Central, Southern and Eastern Europe bread and salt is offered as a welcome to guests.[66] In India, life's basic necessities are often referred to as "roti, kapra aur makan" (bread, cloth, and house).[67]

Words for bread, including "dough" and "bread" itself, are used in English-speaking countries as synonyms for money.[1] A remarkable or revolutionary innovation may be called the best thing since "sliced bread".[68] The expression "to break bread with someone" means "to share a meal with someone".[69] The English word "lord" comes from the Anglo-Saxon hlāfweard, meaning "bread keeper."[70]

Bread is sometimes referred to as "the staff of life", although this term can refer to other staple foods in different cultures: the Oxford English Dictionary defines it as "bread (or similar staple food)".[71][72] This is sometimes thought to be a biblical reference, but the nearest wording is in Leviticus 26 "when I have broken the staff of your bread".[73] The term has been adopted in the names of bakery firms.[74]

See also

Food portal

Bark bread – Scandinavian bread used as famine food

Bread bowl – Round loaf of bread which has had a large portion of the middle cut out to create an edible bowl

Bread clip – Closure device for plastic bags

Bread dildo – Dildo prepared using bread, allegedly made in the Greco-Roman era around 2,000 years ago

Breading – Residue of dried bread

Bread machine – Type of home appliance for baking bread

Bread pan – Kitchen utensil

Crouton – Rebaked breads

List of breads

List of bread dishes – Dishes using bread as a main ingredient, listed by category

List of toast dishes

Quick bread – Bread leavened with agents other than yeast

Sliced bread – Loaf of bread that has been sliced with a machine

Slow Bread – Type of bread made using very little yeast

Sop – Piece of bread or toast that is drenched in liquid and then eaten.

Stuffing – Edible mixture filling a food's cavity

White bread – Type of bread made from white wheat flour

oh fuck yes bread

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shewhoworshipscarlin · 1 year

Text

This is the Porsmose Man.

His corpse was discovered in 1946 near Næstved (Denmark). He was found with a 105mm-long arrow that entered his skull through his nose - the tip got stuck there and protruded into the oral cavity.Another arrow was found through his chest: it pierced the man's upper sternum and most likely injured his main artery.

The man is assigned to the Middle Neolithic Funnel Beaker Culture. According to the description in the Danish National Museum, however, the type of bony tip corresponds to the end-Neolithic individual grave culture.

https://www.facebook.com/Mytrueancestry-1274405409430039/

#neolithic #murder #skull #archeology

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priestess-of-the-north-west · 11 years

Text

Pagan/Occult timeline on this Tumblr

(with some accents on Frisia/Holland/the Netherlands)

Stone Age

Palaeolithic . Rock art

Mesolithic . Swifterbant Culture (in the NL ca. 5300-3400 BCE)

Neolithic . Vlaardinger Cultuur (in the NL ca. 3500-2500 BCE) . Trechterbekervolk (= Funnel Beaker Culture, in the NL ca. 3350-2750 BCE ) and their Hunebed (dolmen) Ancestor worship may have existed in the Neolithic. Some scholars suggest a direct link between Palaeolithic female ('venus') figurines and female depictions in the Neolithic and even Bronze Age. In the Copper Age, male deities were also worshipped, and there was a development towards forming a complete pantheon with mythological figures. Domestication of plants and animals is in its formative stages here, and 'Industry' comes up, mainly of utensils and ornaments. The invention of writing started here, between copper and bronze age. Invention of the wheel. Invention of the potter's wheel.

Bronze Age

Hallstatt Culture (roughly 1200-450 BCE)

Northern Bronze age (roughly 2000-500 BCE)

2000 BCE

17th century BCE

15th century BCE

13th century BCE

11th century BCE

10th century BCE

8th century BCE . Oldest findings of Frisian pottery

7th century BCE

6th century BCE

Northern Iron age (roughly 500 BCE - 800 CE)

5th century BCE

4th century BCE

3rd century BCE

2nd century BCE

1st century BCE

1st century . Oldest known runic inscription

2nd century

3rd century

4th century . Big migration of North German and Danish tribes into East and Central (=North of the NL) Frisia, and expansion of West Frisia

5th century . Oldest known runic inscription mentioning Oðinn . Big migration of North German and Danish tribes into East and Central Frisia and expansion of West Frisia . Rise of the Merovingian dynasty among the Franks

6th century . Frisia is at its peak and now covers the Dutch entire North + West coastal region, river area, and North coast of Germany . Merovingian dynasty at the Franks - expansion

7th century . Transition younger futhark. . Merovingian dynasty at the Franks - expansion

8th century . Transition younger futhark . Merovingians (Franks) incorporate Frisia. Put a lot of effort into converting forcing the local tribes in Europe to Christianity

Viking age (roughly 800-1100 CE)

9th century . In now Frankish 'Frisia', the name Holtland appears

10th century . Estimated writing of the Vǫluspǫ́.

11th century

12th century . Floris II no longer calls himself Frisian, but Count of Holland . Earliest known Western heraldic

The last bits of the Medieval age

13th century . Estimated start of development of Christian "Kabbalah"

14th century

15th century . Giovanni Pico della Mirandola (humanist, Hebrew studies) . Johann Reuchlin (humanist, Hebrew studies, developer of the angel names) . Heinrich Cornelius Agrippa (occultist, developer of the demon-scales)

Modern History

16th century . Giordano Bruno . Edward Kelley (also known as Edward Talbot) . John Dee (occultist, developer of Enochian magic) . Sir Francis Drake's drum

17th century . Dutch Streekdracht Folklore estimated start

Athanasius Kircher (developer of the Tree of Life as used in Hermetic Kabbalah) . Rosicrucianism . The Lesser Key of Solomon

18th century

Dutch Streekdracht Folklore peaks

19th century

Dutch Streekdracht Folklore peaks . Éliphas Lévi, real name Alphonse Louis Constant (occultist, writer of Dogme et Rituel de la Haute Magie and initiator of the Kabbalistic Cross) . Helena Blavatsky (occultist, founder of the Theosophical Society and famous for her Atlantis work) . Samuel MacGregor Mathers & William Westcott (founders of the Hermetic Order of the Golden Dawn) . Arthur Edward Waite (occultist, GD member, laid down the foundations for nearly all contemporary tarot decks)

20th/21st century

Dutch Streekdracht Folklore decline . Dion Fortune (occultist) . Israel Regardie (occultist) . Gerald Gardner (founder of Gardnerian Wicca) . Doreen Valiente (co-founder of Gardnerian Wicca) . Gareth Knight (occultist) . Walter Ernest Butler (occultist) . Dolores Ashcroft-Nowicki (occultist) . Alex Sanders (founder of Alexandrian Wicca) . Diana L. Paxson (Witch, Wicca, Asatru) . Marian Green (Solitary Witch) . Vivianne Crowley (Wicca) . Frigga Asraaf (NL Asatru) . Linda Wormhoudt (NL Shaman)

#manual #map

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wtfcraigslistnyc · 8 months

Text

TRIPLE DIPPED IN FILTH

UZIEGO AKA ZAC DÜNN

Triple dipped in the filth

A wealth of savage information

The cubicle walls had grown much too tall.

Like the zenith of JESUS casting his mighty stone glare upon the Neolithic moment the cave man saw his shadow. Uptown scrawling as the flies circle the remains. Cord on blue and brand spanking new, reevaluating incantations so sweetly spoken on knobby knees.

Corrosive fluids drip and create vast puddles the pedestrians slip upon, septic lines intercrossing the perimeter. Parabolas cascade choky fire man hole covers under the blankets. She has a wank then made a pound of bacon. The coffee is always BUSTELLO. Somewhere behind the dumpster lived a man of behemoth fragrance and fortitude. His name was DEMPSY.

He was born and raised in the OLD NORTH END.

After a tour in NAM he ended up back on the streets of the NORTH END. He tried to stay out of trouble, but trouble always had a way of finding him. Days turned into years in a blink.

One day panhandling, whilst inhaling a half eaten danish, a sweet lady had given him, a tall clean cut gentleman approached him. He asked him if he was hungry. DEPSEY looked back into his face with his cold blue eyes, chewing a chaw of danish.. SURE… The man motioned for him to stand up and follow him. DEPSEY did so…

They walked several blocks toward the lake and they came upon the man’s CADILLAC. The man unlocked the doors and they lumbered inside. The man offered DEPSEY a bottle of JOHNNY WALKER BLACK LABEL. DEPSEY gladly took the bottle and cracked the top. He looked out the window and cased his surroundings prior to lifting the jug of booze to his lips. He took a solid swill that lasted every bit of 5 seconds…

The man smiled and asked DEPSY if he’d like to make some money at his cabin entertaining friends. DEPSY had just come off a particularly ruff week. DOUGLAS DUCHARME had smashed in both of DEPSY’s front teeth then stole his backpack. The irony is that DEPSY had stolen the backpack from some bird who was doing her boyfriends laundry and was forgetful. He felt tuff rolling around in the pinstriped overalls and BEASTIE BOYS T SHIRT. Like one of the fellas out innit, tryna holler at girls and get a slice of the pie.

The man said he would need to “perform” again but DEPSY was beyond blind eyed drunk almost instantly. He closed the bottle and took a gruff snort. JUST SO LONG AS NO ONE TRIES TO RAPE ME I DON’T CARE… The man grinned then belted out a large chuckle in an almost

diabolical manner.

OH, NO RAPE OF ANY KIND, CROSS MY HEART.

The car sped onward toward to cabin on the other side of lake.

DEPSY awoke as the car pulled up to the palatial wooden cabin. The man spoke softly and said… WE’RE HERE.. DEPSY yawned as it was now the afternoon and the booze had given him desperately need vitality to soldier forward and command the fields of carnage that lay ahead…

The man slowly proceeded toward to front door of the cabin. It occurred to DEPSY as he staggered toward the cabin, that he was completely out of his element… Sadly his element was being exposed to the elements and the brutally of strangers, but it was his place none the less… He was utterly unaware of where he was or how he'd gotten there or where he was. He figured that where there’s one bottle of BLACK LABEL, there’s most likely another

Innit somewhere.

They stepped through the threshold and entered the massive, grand lodge of cabin. A giant mounted BUFFALO greeted them.

DEPSY asked for a glass and some ice. The man scurried off across the creaky wood floor to fletch an appropriate vessel. When he returned DEPSY had made himself comfortable on a giant leather sofa. He felt important clutching his bottle and receiving the heavy vessel with crisp ice cubes that clicked and clacked as he poured the sauce over the ice. He held up the glass so as to take in the room and savor the nectar he held in his paw. Suddenly a thud clapped the back of his noggin.

When he awoke he was naked. He was tired to a chair surrounded by naked people in hoods all muttering something. He tired to make out their words, but to no avail. His head felt like mud. His eyelids felt extremely heavy. It seemed immediately that he’d been drugged with something.., butt naked and high as a kite on some horse, tied to a goddaM chair…

WHAT KIND OF PUDFING DID YOU PUT YER PECKER INTO THIS TIME DEPSY.., he though, speaking to himself in 3rd person..

He’d done his dance with the dragon while train hopping and stealing cattle to escape the law in BOSEMAN.

It’s of relevance to note while DEPSY had effectively been vomited out of the MILITARY INDUSTRIAL COMPLEX into the bowls of the old NORTH END. Masochistically forced to March like all the other home bum zombies. Begging for change, eating free church meals grabbing what goods could be clutched up at all junctures.

He’d been raised by his father the traveling salesman. Selling aluminum siding and driveway sealant any moron could do themselves. The GRIFT ran deep in his blood.

The old man sold the Irish sweepstakes tricks back BROOKLYN on FLATBUSH AVE as kid.

His DAD had been a longshoreman. The docks were a blaze with debauchery and hi jinx galore. The trucks would pull up and the fellas all filled out like rabid hounds.

Tearing about the cans and looting anything and everything in sight. Whole trucks would just disappear and reappear. It was a different time. But the OLD MAN eventually drank one too many and knocked the ever loving puss outta some fella and killed em.

It was an accident but then he got upset and kicked the shit out of the dude to make sure he was dead before removing his member and urinating all over his blood splattered face.

It was a mess so he chose to burn the bar down and leave NEW YORK. He took a boat to the MALDEVES. A buddy helped him get on a crew with phony docs and he was gone. Like a rat on CANAL in the swarm at dawn. A ghost who served up the final ass wooping for an unwitting BAFOON. He too would turn into a ghost with his fists and lack of wits.

Once he hit land, he swore to never get on a ship again. He kissed the beach and cried for an hour. His eyes burned and he felt like he was falling because he couldn’t stop crying. The captain stood over him shaking his head briefly before leaving him to sob alone. Eventually a switch flipped inside him and he stopped crying and stood up. He walked to the tiny town. From there he found a work and wife before stowing passage back to the states several years later and moving BURLINGTON, VERMONT.

It was slowly becoming apartment to DEMPSY that his situation was most certain.. as the of JOHNNY walked away, he could hear the people muttering and start to have coitus all around him. The floor began to ooze and he remembered feeling dopey when his eyes opened..

The roar of undulating flesh and growling was relentless.. one lady in particular seemed determined to out do EVERYONE.. eventually he became aware of a very tall naked man with a giant BUFFALO head upon his shoulders.. he moved slowly with intent amongst the slithering round the room to trigger the invoication…

The magus took long, confident strides. Commanding the room as he moved closer to the alter..All the disgusting smashing abruptly stopped…

The magus spoke:

WE ARE ONE

WE ARE NONE

(the people respond in a shrill scream)

WE ARE THEY

THEY WHO LIVE TODAY

WE WILL DIE

BUT ONLY AFTER WE TRY

WHAT IS BORN

CAN NEVER DIE

THE LIGHT IN-EXTENTION

INSIDE OF ME

IS THE LIGHT

INSIDE THE TREE

As each phrase and response was spoken the people blasted out the words slowly and loudly. The resonance of the many voice drifting chaotically in and out of dissonant frequency.

WHAT IN THE ACTUAL FUCK…

DEPSY thought to himself. The invocation finished and all the people exhaled as one and collapsed to the filthy fluid kissed floor. The thud was followed by them grinding there faces into the floor. A low whimpering Bega in to bubble.

DEPSY was remarkablely calm through out this all, thanks largely to the THOROZINE and KETAMINE cocktail they blasted into his ASS..

GUYS, LOOK.. IT’S NOT SO BAD! YOU GOT EACH OTHER! QUIT CRYING! I DIDN’T CRY WHEN I CAUGHT MY BALLS IN MY FLY THE OTHER DAY. OH, SURE I LET OUT A YELP, BUT NONE A BOO HOO’E BULLSHIT!!! LOOK AT YOURSELVES!!

The wailing and sobbing intensified. Growing slowly to deafening roar.. The MAGUS stood watch over his flock. He lifted his left index finger and made a huge circle, then stepped through it. He clapped both his hands at full force in front of him, stepped forward again, closer to DEPSY.

The MAGUS began to speak in a brick hard tone.

YOU ARE THE FOOL

THE NEOPHYTE

BROUGHT BEFORE THIS

COVEN TO BARE WITNESS

TO CONSECRATE THIS

RITUAL AND EXTEND

OUR LIGHT FROM

THE VOID INTO

THE WAKING WORLD

WE TOAST YOU

ON MOST HIGH

YOU TOOK SO

MANY STEPS TO

GET TO THIS PLACE

WE MEAN YOU NO ILL

BUT INSTEAD INVITE YOU

TO CLEANSE YOURSELF

IN THE HEALING

WATERS OF OUR

HOT SPRING BATHS

The people grew quiet as the MAGUS spoke.

They rose like flowers growing in time lapse. He could feel sweaty flesh touching his hands and feet, unbending him from the chair. A voluptuous woman stood before him in all her glorious bounty. She extended her splendid hand to DEPSY and softly spoke.,

PLEASE COME WITH ME DEPSY

DEPSY gave his noggin a solid shake and pressed his heels into the wet floor to stand. He put out his weathered catchers mitt and placed it into her smooth, cool palm. She made a sound but it was like a delicate hum of recognition.

They slowly strolled out of the room which was actually a large barn behind the property. They walked with everyone else to the lake and another huge building with large glass windows. Inside they all slipped into the natural hot spring pools that were there. Looking out across the lake from the pool the MAGIS entered last. He circled the pool as the people began heavy petting. A gooie slaughshing and clapping of the liquid surface begin distrusted ensued. The people formed a loose GUYER and began to rotate and penetrate each other whilst circling DEPSY at the center of the MALESTROM.

The MAGUS slowly circled the people and the circumference of the pool. DEPSY was bathed in the fluids and mineral essence of the mountain. The sun hardened flesh of his face melted the years of struggle clean away instantly. His rickety knees, that normally buckled as he walked felt strong again. His stumpy hobbit feet clutched the coarse concrete surface of the pool. His piggies wiggled limber like a toddler’s.. he looked down into the gregarious mating-ball of human flesh undulating hypnotically around him. The woman who led him from the chair placed her fingers on his ear, then leaned in. Slowly biting the lower meat of his ear lobe where is small gold pirate ear ring was. She made the ring clink against her toungue piercing. She slowly recoiled and released her grip. Blowing a breath delicately back into his ear. She spoke in a delicious low and tender blanket voice.

THANK YOU DEPSY

WE TOAST YOU

ON MOST HIGH

YOU HONOR US

BY REMINDING US

THAT THE STEP

WE TAKE NEXT

WE TAKE INTO

THE LIGHT

BRAVE AND CLEAN

WITH HEARTS BRIMMING

WITH LOVE

AND HANDS

STRONG ENOUGH

TO PERRY THE

HEAVY LOAD ACROSS THE BADLANDS

TO CARRY THE FIRE

AS YOU HAVE DEPSY

THE RICH MAN

IS A PAUPER

WHO KNOWS NOT

THE EYES OF THE MOST MIGHTY MOUSE THST EVER WAS A MC WHO BRAVED THE WILDERNESS AND HOBO JUNGLE

WHO SHALL RAISE UP FROM THESE HEALING WATERS AND BE OUR KING

DEPSY looked deep into her eyes and grin as large as he could through his scruffy ginger mustache. He slowly leaned into her and gave her a long, slow, passionate kiss. He was recoiled and held her against his hersute naked frame. Taking in the splashing pool more like a bit of chummed waters with some REEF SHARKS having a nip and saying HELLO.

He took a long slow breathe knowing that he was free. Free of the maze he’d been born into. He was no longer an INVALID PERSON unworthy of pity or compassion. He was a KING. He hadn’t the foggiest what that meant but he was finally feeling the horse clop off to greener pastures.. He quickly clapped his hands and proclaimed..

YOUR KING

IS THIRSTY!!!

BLACK LABEL

ROCKS STAT!!!

YOU BUFFALO HEAD GUY

WHAT THE SHIT

TAKE THAT THING OFF

AND GET YOUR ASS

TO THAT BBQ

AND FIRE IT UP

DADDY’S HOME

AND HUNGRY

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wynneisthewort · 3 years

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Reblog if you too hide a multitude of sins under a felted surface

#from Prehistoric Textiles by Elisabeth Barber #which is a really good book ! well written and covers all the basics #at least from the neolithic onwards #here she is shaming the bronze age danish weavers #which were Not very good lmao #so to any modern weaver / textile worker : its okay #dont worry about your mistakes too much #and you can always hide them under a felted surface <3 #archaelogy #textiles #my post

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myhauntedsalem · 3 years

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The Sealand Skull

The story of The Sealand Skull is quite a recent one. The Skull was only discovered in 2007 in the small town of Ølstykke on the Danish island of Sealand. The man who discovered it was a contractor who was hired to replace aging sewer pipes on the property. The initial discovery was taken with a pinch of salt and somehow considered to be the skull of a horse. A former owner of the property was actually a horse butcher and equine bones were known to have been buried in the rear garden. It was only when the skull was cleaned off when it was fully discovered what a find it had the potential to be.

Coverage of the find was minimal at first, just a few lines in the local press. Regardless of the actual origins of the skull, for little notice to be taken of it can be a mystery in itself. The first serious study conducted was only attempted in 2010. Scientists at the College of Veterinary Medicine took a closer look at the skull and eventually determined that they could not solve the mystery of the skull to theirs – or anyone’s – satisfaction. They couldn’t even decide what species the skull belonged to. They did arrive at one definite conclusion; while resembling a mammal, it could not fit into the Linnean Taxonomy because of “certain characteristics”.

Unable to make any additional headway, the skull was forwarded to the Niels Bohr Institute in Copenhagen. Like their Veterinarian counterparts, scientists here were unable to provide details surrounding the skull, but did make one crucial discovery. Carbon dating tests did reveal that the skull was almost a thousand years old.

Estimates that the being was alive between 1200 and 1280. That alone ought to rule out any potential hoax as a possibility in regards to authenticity. Further excavations of the site revealed no additional finds which does raise an interesting question: where is the remainder of the skeleton?

Maybe a clue can be found in the discovery of the skull itself. According to rumors, it was actually found above the pipes. Maybe whoever left the skull did so within the last decade or two. Perhaps the skull, along with the yet undiscovered skeleton, were stored in places as diverse as Paris, Munich and the Balkans. Some insist that the that was where the skull originally came from. Local residents from generations ago mention a Neolithic clan calling themselves L’Ordre Lux P Pégasos or the Order of Pegasus Light. These people were said to have been guardians of several items of significance, including a mysterious cranium. Not much is known about this order, but it was known to have been founded in 1350 and rumored members included notable names such as Shakespeare, H.G. Wells and Thomas Jefferson.

Comparing the Sealand Skull to an average human skull, several differences immediately leap out. Aside from being substantially larger, the Sealand Skull has larger eye sockets which are deeper set and have a more rounded orbital shape to them. They sockets are also wider than a humans and seem less centered. It’s nostrils are smaller by comparison and the creature’s chin is a narrow one. The Sealand Skull also has a surface that appears smooth to the touch and could be an indicator that it was adapted or accustomed to a colder environment. It may have also have had nocturnal inclinations.

As further studies into the skull are made, a growing number is more convinced than ever that this is actually the skull of an extra-terrestrial biological entity that passed away a millennia ago and, for whatever reason, was left here. Was it a scout or colonist from some far off planet, perhaps located inside the Pegasus constellation? Could it have been an unknown human species that has eluded all of science for all of history? If the remainder of the skeleton can be located it could answer many questions.. or ask many more.

#The Sealand Skull #paranormal #ghost and hauntings #ghost and spirits #haunted salem #myhauntedsalem

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germanicseidr · 4 years

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Ancestor Worship

Ancestor worship is the oldest and perhaps the most important aspect of the ancient Germanic religion. This is a short explanation of what exactly ancestor worship is. Ancestor worship is a belief in which dead people still continue to influence the daily lives and affairs of the living. The living honour the dead with rituals and offerings in an attempt to gain positive influences from the dead.

Ancestor worship is not just an unique aspect of the Germanic religion. In fact this belief might be one of the oldest religious practices in the entire world. Clear archeological traces of this practice have been found dating back to the Mesolithic era (15,000BC). It's very well possible that the practice is even older than this, dating back to the Paleolithic era. It might have even been practiced by other human species like the Neanderthals but no certain proof has been found yet.

During the Neolithic era, when farming communities started to appear in Europe, large tombs started to appear made out of stone. Many of these tombs were made as to resemble a house of the living, filled with objects that the dead could use in the afterlife like cups, food, clothing, pottery and jewelry. These tombs are a clear sign that our Neolithic ancestors believed that the dead continued to live on in another realm.

This practice of burying the dead with offerings continued into the Bronze age during which the Germanic culture developed. Now the Proto-indo Europeans influenced the Germanic culture quite a bit but the honouring of the dead remained the same, only the style of burial changed through the centuries.

The Germanic people believed, just like their Mesolithic ancestors, that a properly buried family member could turn into a protective spirit guarding you and your family from evil spirits and bless you with good and fertile crops. This was such a major part of their belief that making offerings to your ancestors was considered more important than giving offerings to the Gods. The Gods are in control of the universe but your own ancestors are able to directly help you.

Traces of ancestor worship can also be found in the classic old Norse sources. The Hamingja per example is a female guardian spirit who accompanies a person through his/her life. This guardian spirit is most likely a deceased family member and when the person whom the guardian is following dies, the guardian will accompany another member of the family of another generation. The Hamingja usually appears in the form of an animal so a link to one's spirit animal can also be made.

Bronze age and Germanic people from modern day Netherlands buried their dead in burial mounds. Sometimes these mounds could be found together in burial fields but sometimes they were also located directly next to a farm. A mound was not just used to bury one person but entire families. Having a burial mound next to your farm with your deceased family members in them, is a sure way to turn your ancestors into protective spirits.

Of course after the introduction of Christianity in continental Europe, the purpose of burial mounds changed. No longer were people allowed to bury their dead in these mounds and the spirits already dwelling around them were demonised. I think every Dutch person in here knows the legend of the witte wieven. Female spirits dressed in white who roam around burial mounds waiting for a potentional victim to kill, they do appear to be protecting pregnant humans.

The practice of ancestor worship is still important in some religions in the 21st century. I also suggest that if you are a practicing heathen, don't forget to honour your own ancestors instead of just the Gods because your ancestors can have more influence over you than the Gods.

Here are pictures of: Theory of Paleolithic ancestor worship by Damien Marie AtHope, Neolithic burial site Bryn Celli Ddu in Anglesey, Cees' hall of the dead from Bronze age West-Frisia, Dutch Hunnebed dated back to around 3000BC, Archeological site of a 'Hall of the dead', Witte Wieven living in a burial mound (depiction made in 1660 by Gerrit van Goedesbergh), Witte Wieven fog photographed in the Netherlands, Layout of a Danish burial mound (Poskær Stenhus), Reconstructed burial mound in Baden-Württemburg, Germany,

#Germanic #Prehistoric #Ancestor Worship

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goldentailedmermaids · 4 years

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Okay so I have watched the 5first episodes of TLK season4 and can I just say:

Yay girl power! Women supporting women! IT’S ALL I EVER WANTEEEED!!!

Boy I love a humbled Aelswith! I love how she realizes her mistakes and tries to make it better and how it somehow coincides with her political agenda. I love that she despises Aethelhelm as much as I do! I LOVE HER!

Also: The women in this show have so much DEPTH!

HILD IS BAE AND I LOVE HER AND I WILL MARRY HER WATCH ME!

THE POLITICS!!! HOW WOMEN TRY TO CARVE THEMSELVES A PLACE IN IT BY BYPASSING ALL RULES AND DEFINED SOCIETAL NORMS!!! WE STAN! It feels so Merovingian and germanic!

LMAO I love the Welsh being like: “Yea we kept Saxons out, we ain’t gonna be frightened by some Walmart version of them with shaggy hair and bad fashion tastes!” You go Briton pride! I love these Celts!

If it were possible, I ship Aldhelm and Aethelflaed even more and I ADORE their dynamic! Also kudos to Aethelflaed for being aware that Uhtred is a hoe!

Uhtred son of Hoe-tred is the best boy and I love him!

Glad to see dead women are not forgotten like another show

Also, is it me or does it feel like the Danes have effectively no leader, nor king. Have they installed a king in York yet? Or are they just independent tribes working on their own? Where is the Danish king’s authority here? Is he aware that his people are conquering? Is he aware of diplomacy? Are there also Swedes and Norse raiders? Or do they content in raiding the Orkneys, the Faroes and Scotland? Has Harald Fairhair been born yet? WHAT ABOUT SCANDINAVIAN POLITICS??? You can’t just picture them as random barbarians with no political system came fresh out of the Neolithic or Tacitus’s Germania!

Eadith is beautiful and I want her to step over me.

#the last kingdom #tlk

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tully-blue · 4 years

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I was wondering if you had any fiveya headcanons or aus that you really like. Also luv ya

Thanks for the ask, Anon! I’m always happy to talk about my fave murder couple, so here we go:

Five, pre-apocalypse, has a sweet tooth (this has a bit of canon support, the Twinkie story, he accepts a candy even after the bad Twinkie, frequenting donut shops and bakeries); Vanya prefers sour candies and it’s only sort of because the faces she makes always have Klaus, Five and Ben giggling behind their hands like gossipy housewives.

To Five’s great displeasure, Vanya loves musicals. She, Mom, and Diego know every word to The Sound of Music. She and Allison bond briefly over Wicked. When they’re older, Five develops a taste for dark musicals (specifically, Phantom and Sweeney Todd).

Winter evenings are best spent in the manor’s expansive libraries, curled up before a fire. Vanya likes to read novels Ben mentioned, if only so she can talk about them with him; she prefers historical and fantasy fiction over Ben’s usual sci-fi novels and comic books, or sheet music when she needs to be practicing. Five reads textbooks and works on his algorithms. He feels better when he can throw a frustrating problem into the fire.

(there are already whole posts dedicated to this but idc) Five 1000% knew the meaning of the name Delores when he chose it, and he picked Delores because her hair was similar to Vanya’s. (changemymind.jpeg)

Five shows affection like a cat. He can spend two hours sitting a few inches from Vanya and it feels just as intimate as holding her hand and stroking her hair. Vanya prefers the actual affection to sharing space. She reassures herself through touch, a brush of her fingers along his sleeve or the soft press of his lips to her forehead when he knows she’s upset.

Post-apocalypse-prevention, the other Academy kids had a betting pool in place for literal years. Klaus was the first one to bring up the possibility of their relationship, when he and Luther talk about Five’s new “Grow up, I kill ppl to save ppl” attitude. Klaus says it would’ve been a lot easier to just kill Vanya, but he risked an unknown jump to save her. Allison spends the next month stalking them to the point that Five threatens to jump her to the Neolithic Age and leave her there. It’s Luther that wins the betting pool, with his guess being that they got together roughly nine months after the averted world-ending. (It was seven months, two weeks, and three days.) However, the other Academy members don’t find out about their relationship for nearly three years. (Five didn’t want Luther to win, but Vanya’s a poor liar.)

Vanya is the one who proposes to Five, long after they’ve affirmed their feelings and merged their lives. They have a spacious apartment together, an extra room for Five’s office as well as a guest bedroom for the revolving-door they called Klaus. She planned out a lovely dinner for the weekend on the roof of their building, near the garden, but he wakes up later than her one morning, padding out onto the terrace and leaning against the rail with his morning coffee while she and her violin ran through their morning warm up. He watches her, expression so soft no one but Vanya would believe it, as she puts everything back in the case covering the entirety of their little patio table, and her hands are shaking from the affection in his eyes, so she shoves them in the pockets of her robe and there’s the ring box, a tiny red velvet box with a simple silver band, and when she drops to one knee his elbow knocks his coffee mug right off the rail and they don’t even see if it smashed against something or someone, because she can’t even ask before he is saying yes, yes, Vanya, i will always say yes - an infinite string of acceptance pouring from his lips before they’re crashed against hers.

They get a house and a yard and a dog; Five tries to grow things in the little garden patch by the shed. Nothing but the white-blooming spirea bushes nestled against the front of the house survive his attempts. Klaus stays with them for a summer and grows tomatoes bigger than the dog’s head.

As for AU’s, I’ve got an extensive list of stories I’m interested in reading or writing (...one day....), but here’s some highlights:

Nick and Norah’s Infinite Playlist AU: This is my favorite romcom and I will write it. Already in the works, even if I changed some things up. Five is the heir to a famous recording studio, poised to take over if only he can resist murdering his father before he retires. Classic workaholic, would have gone full hikikomori at the age of 22 if it weren’t for work, only friends include his twin brother, sister-in-law, and the best PA in the world, Delores. Coincidentally, all Three™️ of his friends think he needs to get out more. Vanya’s just broken off a two-year engagement and lost her best friend in the same day, due to the same incident of infidelity she stumbled upon, and her brother Klaus needs her to quit moping and cover his drummer’s spot for this hella important show tonight. They end up at the same club. Where Vanya’s ex happens to be. And someone gave Luther some pills that make him feel awesome. Chaos ensues.

I really want a Hogwarts AU. I’m HP trash. Absolutely LOVE the art I’ve seen for the kids in their houses (everyone’s seen @just-themys-fanarts‘s take right? I’ll reblog it again after this in case y’all live under a rock)

On the subject of crossover AU’s, I can think of so many wild AUs I wanna see these kids in (as competing Kingsman recruits, talking about living together in hellishly mundane eternity a la Nadja and Lazlo in What We Do in the Shadows, meeting at Camp Halfblood (though I’d have to brush up on my PJO to write or read this one, it would be a lot of fun);

Look call me basic but Five’s love of coffee is begging for a coffee shop AU. Vanya and Klaus open up a coffee shop with an expansive bakery and Five falls in love with the espresso, the apple cinnamon danishes, and the beautiful, constantly-stressed-and-on-the-verge-of-murdering-her-entire-mess-of-a-staff owner.

Assassin AU. Five’s already there, canonically, and I think I’ve seen some of these on AO3. Look forward to reading them one day.

I’m trash for soulmate AUs, if you didn’t notice, all varieties, not just the soulmark AU I’m writing. First words, can’t see color until you meet your soulmate, dream sharing, the marks on your skin appears on theirs, etc.

I also love a good canon-divergence; Five doesn’t time travel, he takes Vanya with him, he comes back after a couple of days, the possibilities are endless.

wow I am so sorry this is so long. I appear to be long-winded no matter what I’m doing. Thanks so much for the ask! It was fun to share some hcs.

#fiveya #five hargeeves #vanya hargreeves #headcanons #the umbrella academy #five x vanya #five/vanya #fiveya hc #tullyanswers

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scotiaeire · 4 years

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4,700-Year-old Tooth provides insight on Iberian Peninsula First Farmers

The latest study of the tooth discovered in the cave, Cova Bonica Vallirana, in Catalonia, has revealed details on one of the early European Neolithic farmers as well as showing us that the Neolithic farmers of Central Europe and the Mediterranean might have had the same common origin.

A team of Spanish and Danish scientists have succeeded in sequencing the genome of one of the first farmers who lived in the Mediterranean area of the Iberian Peninsula.

The study of DNA from the tooth revealed that this ancient farmer was actually a woman; with light skin, dark hair, and brown eyes that lived about 7,400 years ago in what is now Catalonia.

ENTIRE ARTICLE SOURCE: https://www.histecho.com/4700-year-old-tooth-provides-insight-on-iberian-peninsula-first-farmers/

#NEOLITHIC EUROPE #ARCHAEOLOGY #IBERIAN PENINSULA #TOOTH

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jo-shanekobenhavn · 2 years

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Nationalmuseet and Food Tour

30/09/2019: The weather forecast is bleak. Atlantic Ocean storms pushing across Great Britain and across as for as Eastern Europe. Heavy rain and plunging temperatures expected.

We awoke this morning to the news that a forecast of Atlantic storms and associated cold front dropping temperatures by twenty degrees. Considering that it was not particularly warm anyway, it was something to look forward to.

We left after breakfast to look around, originally considering Rosenborg Castle, the adjacent King's Gardens and the Botanical Gardens. All next to each other and very close to the TorvehallerneKBH where our five thirty food tour would commence. The initial idea was to stay out all day so these areas would be ideal but due to the amount of walking and the uncertainty of the weather we stayed closer to the apartment. The final choice was the Nationalmuseet and palace over the road. Only a few hundred metres away.

Walking down Frederiksholms Kanal and turning right into Ny Vestergade led us straight to the front door of the Nationalmuseet, the largest museum of cultural history in Denmark. Ninety five kronor each got us inside. After hanging the coats in the cloak room we looked around the foyer and planned the move.

This wounded moose sank exhausted to the bottom of a lake at Täderup on Falster about 8,700 years ago

The Prehistoric displays dated from long ago until the year 1050AD centred around several "Ages" or periods. Among them were the Mesolithic and Neolithic Periods, the Bronze and Iron Ages, finishing off with the Age of the Vikings. Information told of the family unit, food, clothing, rituals and religion. Artefacts were wide and varied. The common thread were the bogs, it was all about bogs. No oxygen means no decay so a treasure trove of Danish history was spread about.

Everything was precious, everything was delicate. As such, everything was enclosed which made photography pretty challenging. Bone was the base material of choice in the first section, reindeer antler harpoon heads from almost 10,000 BC, fish hooks and etched objects of bone, antler and flint from the hunter-gatherer and fisher and pottery-making culture of the Kongemose and Ertebølle periods. The incised patterns on men’s weapons and the pendants of women and children were hunters’ attempts to ward off negative forces or "evil eyes" by the use of magic.

A woman and a child from Gøngehusvej. Red ochre had been sprinkled over the skeletons in the grave at Vedbæk in northern Zealand. The grave holds the remains of a woman around forty years old as well as a child of around three years. Two flint knives suggest that the child was a boy however the amulet beads from deer, boar, elk, bear and aurochs failed to protect him

Moving onto the Bronze Age section, we found plenty of examples of where the new process of alloying had dominated society, from battle implements as in swords, shields and helmets to the more cultured part of life with displays of musical instruments, ornaments and furnishings. One such example was three thousand year old horned helmets dug up in a peat-digging area of Brøns Mose at Viksø in Zealand. Another such item was a cast of a sun chariot, found when the former bog Trundholm Mose in northwestern Zealand was ploughed for the first time. Who knows what's down there? It’s a bit like the Italians and the Romans.

The lurs from Brudevælte Mose were found at the end of the eighteenth century. Ole Pedersen found "six curved brass horns" farming his bog. He later found the six mouth pieces meaning that six complete instruments had been discovered. The first and biggest lur find to date

The exit to the first section was through the exhibition of runestones, very interesting. Both male and female magnates of the period erected runestones. They commemorated the families, comrades, retainers and chieftains, showing continuity of clans and ensuring the rights of heirs. Originally painted brightly, the runestones were located in very public places, besides roads and fords.

Erecting runestones was a custom dating back to the eighth century. Most however were put up not long after Christianity was introduced around the year nine hundred and seventy. The advent of Christianity ensured the heathen burial customs were put paid to, the traditional custom of demonstrating power and wealth through grandiose burials was no more. The magnates needed to express their greatness and family unity through new thinking and did so through the messages on the runestones. The Sønder Kirkeby Runestone represents the oldest example of heathen society whist the Tårnborg stone, which includes Christian prayers is amongst the most recent.

Impressive old fireplaces were typical spread around the place

With Prehistory behind us we climbed the stairs to the next level, the Middle Ages and the Renaissance.

The Medieval spanned over five hundred years from the end of the Prehistoric period, around the year one thousand when the Roman Catholic Church and the Pope controlled everything until fifteen thirty six when the Lutheran Reformation. Medieval art was widespread as most were illiterate, the images and symbols visualised society's cohesion and one's place in society. Most art was owned by the church, royals, noblemen and rich people.

The Renaissance in Denmark meant something different than that of the original Italian context. Unlike the rest of Europe which had lost interest in the antique culture during the middle ages, the Renaissance to the Danes were to a large extent a product of the Middle Ages. Exploration and travel meant the advances of the world were introduced with private collections established amassing rare, costly and unusual objects including clocks and scientific instruments. And drinking horns.

Not being intended to be put on the table, large drinking horns were intended to be passed from hand to hand until empty during festive occasions. They were popular in the guilds of Danish towns and cities, skilled goldsmiths making them from Southern European cattle.

Original antique furniture adorned the corridors throughout the palace. Painting of royals and nobles adorned the walls. In the display cases were religious statuettes and trinkets, the usual ivory Adoration of the Magi, processional crosses and swanky looking chalices, all very nice but none as nice as the impressive bejewelled reliquary, with religious motifs all over. Equally as impressive was the Book of Horne, an evangelistary manuscript from the early thirteen hundreds or older and Christien I's take it with you altar.

Winged altars in the Medieval Gallery

The next move was up again. Stories of Denmark from 1660 up until 2000.

Danish way of life from the time of Absolute Monarchy to modernity. We thought we were all over the old Denmark by now but apparently not.

There was some old stuff but not much. Representations of old stores and wealthy merchant's living rooms, women's clothing from the various regions, both near and far proved worth a look. The toys proved worthwhile, particularly the dolls and doll house display. Not only were the doll houses wide and varied but one could climb in behind and look at the furnishings and such within each room. Very interesting.

Trying to tell him something

We headed back to the apartment to prepare for the evening. The morning dedicated to historical culture, the evening dedicated to foodie culture.

The food tour started at 5.30 at a place called TorvehallerneKBH, a twin marque type of establishment that was full of gourmet food stalls and such. We were to meet our guide at the back but the instructions weren't clear and the meeting was disjointed. We stood around for a while wondering who we were to meet and who were the others in our group. When we thought it was going to fall flat, out of nowhere came our guide. With her came three others, older than us and from, you guessed it, South Australia. Two brothers and one wife. We waited for a while longer for one more person who never fronted. Not until ten minutes later when the guides phone rang and subsequently, a young American woman turned up.

We were off and running, the first stop being Arla Unika. While looking around it was explained to us that the stall holders are all selected and given a twelve month contract which can be renewed. Outside stalls were given a three month contract. Arla Unika specialised in dairy products, particularly cheeses and butter accompanied by fruit wines and beer. Our first sample got the show off to a good start, three cheeses, a tomato marmalade with a rhubarb wine or liqueur to go with it.

The paper cones looked the tastiest

We then changed buildings. This introduced us to Asa, handing out samples of organic spices and chai tea then outside in the cold for a couple of honey samples. The same species of bees and the same collectors but the taste of the two samples were quite different, one from the botanical gardens and flowers galore, the other from outside of town in the forest. Back inside to Summerbird Organic where we indulged in homemade chocolate with marshmallow called Flødebolle, a traditional gift for those coming home for birthdays, Christmas etc. This was the only place that we purchased anything. Chocolates for later. Everything was excellent, everything was very expensive. That was it, off to the restaurant for some real tucker.

Our destination, a beer connoisseur's cafe & restaurant serving hearty cuisine matched with Nørrebro brewery ales

Our final stop for the night was back the way we came, past TorvehallerneKBH and down Frederiksborggade. Nørrebro Bryghus was across the Peblinge So, one of Copenhagen's three lakes bordering the city's western side. Although it was so shallow we probably could have walked across it we took the Dronning Louises Bro (Queen Louise Bridge) and took the walking path to the right immediately afterward. Our guide told us that it was the world’s busiest bicycle street with tens of thousands of two wheeled traffic traversing it daily. Fun fact. A couple of corners later we were at our destination and seated.

Only a chocolate desert was to go but luckily three beer samples come with it. They were typical craft beers, ranging from ordinary at best to quite nice (in a small dose). Equally lucky was that most didn't like the beer so Shane and old mate from South Australia benefited well from the offering. Afterwards we thanked our guide for a great night, said our farewells and headed back.

“I drink Champagne when I'm happy and when I'm sad. Sometimes I drink it when I'm alone. When I have company I consider it obligatory. I trifle with it if I'm not hungry and drink it when I am. Otherwise, I never touch it -- unless I'm thirsty.” ― Lily Bollinger House of Bollinger Champagne

Tomorrow we'll look around a bit more.

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gateway-global-uk · 2 years

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Reunite with your familia for priceless memories

Family get-togethers are precious! Whether it’s during Christmas, school holidays, or without any reason, the laughter and chit-chats are music to the ears. While packing your travel bags for family reunion vacation, whether it is with the entire clan or just close family, is always exciting. Family reunion takes all the travel booking related hassle away so that you can just enjoy!

The history lovers in the family will love Old Mission Santa Ines, Solvang, USA, inspired by Danish architecture. Exploring and admiring artefacts, manuscripts, and paintings together is a fantastic experience. The elderly can relive their childhood with the young ones in enchanting Hans Christian Andersen Park. Strolling in groups amid laughter in Nojoqui Falls Park for a trail walk to the waterfall can be refreshing. Animal lovers in the family can stroke the beautiful ostriches at OstrichLand. Unwinding and reconnecting at Solvang Restaurants while digging into Danish delicacies is cherish-worthy.

Land of natural wonders, Pembrokeshire, UK, is steeped in history. The strong-hearted can enjoy thrilling rides at Oakwood Theme Park, especially the Mgafobia roller ride. Water lovers can leap into the ocean at Coasteering, where rocks become the playground. Learn the city’s history at Preseli Hills’ Neolithic Burial Chambers, Stone, and Iron Age forts. The gasps will indeed echo through the walls! Hopping onto the boat to be amidst whales and dolphins will force everyone to clap in unison. Ramsay Islands, Tenby, and Freshwater West are perfect for sunbathing or doing nothing together.

Leave your traveling bag to the beach and swim in the sea while children build sandcastles at Algarve, Portugal. While canoeing and kayaking, exploring rock formations and caves can be enthralling in Marina De Albufeira for everyone. Suitable for all, a boat ride to discover beaches and swim with dolphins is not worth missing. The adrenaline rushers can get on zip lines at Rua Parque Florestal. For water enthusiasts, paddleboarding and surfing at Albufeira can satiate the desire. Family members can feed the animals at Krazy World Zoo while the kids enjoy a pony ride. Splashing in the pool and sliding on serpentine slides, Slide and Splash waterpark and Parque Aventura is perfect for a family visit too.

Corfu, Greece, is an apt destination for each age group for action-filled holidays or even relaxation. The hike lovers can embark upon Corfu Walking Tours to be introduced to the top wine labels with the local guides. They can also taste and relish each wine with delicacies by a gourmet chef. Family members can make way to the exotic Porto Timoni and feel at peace amid chalky cliffs, white sand, and turquoise ocean while playing, picnicking. History lovers can visit Paleokastritsa Monastery to admire the 18th-century architecture. Achilleion Museum.

Family reunions are exciting. It’s beautiful to be amidst the love and laughter from different generations. Gateway Global sets the itinerary to cater to each age group to enjoy the trip to the fullest.

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priestess-of-the-north-west · 5 years

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Our stone age ancestors: the Funnel Beaker Culture (part 2)

(Following up on part 1.)

Before I go into the Funnel Beaker Culture (FBC) grave gifts, I would like to put some context around it because there were already quite some grave rituals befóre FBC times.

Neanderthal

Findings of Neanderthal burials show that already they, did not simply leave a deceased behind and moved on: there are findings of grave gifts such as tools or animal parts and there are also traces of burial ceremonies. One Neanderthal body was found laid down on a bed of flowers, and a baby was found laid down on the wing of a swan. Touching, ain’t it?

(More information at the Danish National Museum.)

Swifterbant (5300-3400 BCE)

The Swifterbant people are basically seen as the FBC ancestors. They were still hunter-gatherers but already experimented with keeping cattle and growing wheat. Animal sacrifices found in the bogs suggest a religious role for both wild and domesticated bovines.

Archaeologists also found a big aurochs skull together with large oak poles. They think the skull was placed on top of the oak poles and that ceremonies or rituals were held here.

Having this said, let’s look at FBC...

The graves:

I’ve already written about the dolmens (hunebedden) here, but we need to make a distinction between neolithic graveyards and hunebedden.

Recent archaeological findings in Dalfsen, Overijssel (2015) taught us that next to the hunebedden, large graveyards were álso used. In these graveyards, the deceased would be buried with 1 piece of pottery. Instead of what thus far was believed: multiple pots. Below you can see one of the pots that were found:

Grave gifts that were found in the hunebedden:

Pottery in large, large numbers decorated with deep cuts that were filled with a white paste made from burnt bone. In Weerdinge remains of a deer and of a pike are found in such offering pots. In Hunebed D19 (Drouwen) 400 pots are found, in D21 (Bronneger) and D53 (Havelte) even more than 600.

Arrows.

Hatches and axes of flint and other tools (such as knives). The sacrificed hatches were very large and made of imported material of extraordinary quality. These offering gifts were precious. It was especially the hammers and axes that in later times (bronze age and iron age burial mounds) remained as grave gifts (they sacrificed less pottery with food, f.e.).

Beads of git (from Boulogne or York).

Beads of amber (amber could be found on the beaches in the area).

Pieces of copper (from southern or eastern Europe). In Hunebed D28 copper spirals are found.

Also, in some hunebedden multiple boulder-floors were found (in D30 no less than 5) which tells us that there were multiple layers of usage of one burial space.

Ceremonial places for the FBC:

Not only in graves or dolmen offerings were made.

On the edge of a wetland, fen or stream offerings like precious, large axes were found, as well as pottery with food. In fact, virtually all Sweden's 10.000 flint axes that have been found from this culture were thought to have been sacrificed in water.

There’s no consensus among scientist if humans were sacrificed (remains of f.e. a strangled woman found in what used to be a wetland in Denmark or a man that was shot with bone arrows in his head and chest, fired up the debate about human sacrifices).

It’s clear they believed in the presence of ‘something’ but we do nót know if they offered to ‘gods’, ‘local spirits’ or (spirits of) ancestors.

Graves and ceremonies áfter FBC

After some time the FBC stopped using the hunebedden, and instead started using burial mounds. Hammers were still buried with the deceased.

In the bronze age, sacrifices were still made in the peat wetlands. Close to Barger-Oosterveld a small temple was found with decorations that can (IMO) not be interpreted in any other way than that they depict bovine horns.

In the iron age, people started cremating their dead, and the urn was put in a small burial mound.

Concluding

What struck me when I started researching this, is that there is rather clear evidence of bovine worship befóre FBC and áfter FBC. I just cannot imagine that the FBC would be a strange ‘gap’ in history, with people that decided to skip this bovine worship while their grand(-grand) children picked it up again.

I find it easier to believe that we just have not found evidence yet of bovine worship for the FBC.

In fact, I even think (but this is my personal opinion) that the rune Uruz (in Dutch: oeros) has its roots in this ancient and globally present worship.

Sources

Books

Beuker, J., van der Sanden, W. & van Vilsteren, V. (1991.) Zorg voor de doden; vijfduizend jaar begraven in Drenthe. Archeologische monografieën van het Drents Museum deel 3. Uitgegeven door Drents Museum Assen.

Ginkel, van, E. (1988). De hunebedden; gids en geschiedenis van Nederlands oudste monumenten. Werkgroep Hunebedden/Drents Museum.

Klompmaker, H., Wolters, H., Liewes, B., van Tricht, P. & Mulder I. (2007.) In het spoor van de hunebedbouwers. Profiel Uitgeverij, Bedum.

Westmaas, M. (2017.) Heidense hoogten. Uitgeverij van Spijk/Rekafa, Venlo.

Westmaas, M. (2009.) Hunebedden. In Boekvorm Uitgevers, Assen.

Websites/Videos

http://www.hunebednieuwscafe.nl/2015/05/5000-jaar-oude-topvondsten-bieden-nieuw-zicht-op-leven-oer-nederlander/

http://www.hunebednieuwscafe.nl/2015/05/spectaculaire-vondsten-uit-dalfsen-ook-van-belang-voor-het-hunebedcentrum/

http://www.hunebednieuwscafe.nl/2015/06/5000-jaar-oude-vondsten-bieden-nieuw-zicht-op-trechterbekercultuur/

https://en.wikipedia.org/wiki/Swifterbant_culture

https://en.wikipedia.org/wiki/Funnelbeaker_culture

https://www.youtube.com/watch?v=fBvUMssd7_o

#trechterbekervolk #hunebed #Drenthe #neolithic #stone age #netherlands #dolmen #ritual #ceremony #bovine worship #aurochs #bovine #útiseta #peat #my research

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