Search results for most popular nero
18, 
00:21, 
2007-07-12 19:38:04 Description: Sicilian Wines. Wine making is about wine, naturally. http://www.SensationalSicily.com But it's also about the vines and the land. And, of course, the people who produce it. The human element is (More) Sicilian Wines. Wine making is about wine, naturally. http://www.SensationalSicily.com But it's also about the vines and the land. And, of course, the people who produce it. The human element is often overlooked when "experts" talk about vintages, grapes and all the elements that distinguish a fine wine. Sicilians have been producing great wines for about three thousand years. That's almost a thousand years before the Romans introduced wine to their northern dominions, places now known as France, Germany, Britain and Romania.
http://www.sicilianwine.com/
Sicilian wine is Marsala, a delicious dessert wine also used in cooking. It's Malvasia, Passito and Moscato, three heavenly dessert wines becoming increasingly popular around the world. It's Grecanico and Insolia, white varietals often blended with Chardonnay to produce a unique flavour, at once "fruity" and exotic. It's Nero d'Avola, a uniquely Sicilian red distinguished for its enchanting bouquet, a wine that will make you fall in love with hearty reds even if you've sworn your loyalty to whites.
Have a lok at http://www.sensationalsicily.com to experience the real Sicily.
Most of all, Sicilian wine is Sicily itself. It's part of Italy today, and Sicily was the Roman Empire's first province, an island anything but provincial. This unique island, the Mediterranean's largest, is about half the size of Ireland, or about the size of the American state of Vermont, but the hills and mountains bestow upon it a surface area larger than what can be described. Beyond the mountains there are more mountains.
From the earliest of times, Sicily was the crossroads of European, north African and western Asian civilization, and each continent has left its mark here. Phoenician monuments, Greek temples, Byzantine churches, Norman-Arab castles and Baroque palaces are just a few of the things you'll find in Sicily. The polyglot culinary influences of this varied heritage make Sicily, perhaps the world's most conquered island, an experience that will leave a lifelong impression on you. It's part of the Sicilian wine experience.
And yes, it's an impression reflected in Sicily's wines, which are almost like tasting Sicily without ever actually visiting. This is not just a colorful phrase. Every wine is a reflection of its environment, and Sicily's wines are part of a cuisine shaped by a dozen civilizations. We don't wish to suggest that Sicilian wines should only be consumed with Sicilian dishes. Quite to the contrary. Many of Sicily's best table wines are a perfect complement to non-Italian cuisines, while the dessert wines, brandies and regional liqueurs (made from lemons, oranges, strawberries and all the flavors of Sicily) are fantastic --traditional yet mildly eccentric.
Sicilian wines are great with almost any cuisine. The ways wine is served are not as rigid as they were in the past. It's no longer considered inappropriate to serve white wine with red meats, or red wines with chicken or fish. This is a question of culinary evolution, perhaps, but also a recognition that some white wines are stronger than certain reds. That's not usually the case among Sicilian wines. Generally speaking, the dessert wines (Malvasia, Marsala, etc.) are best for sipping with aged (hard) cheeses, cakes, ice creams or even cookies. The typical Sicilian reds, such as Nero d'Avola, are table wines generally better suited to stronger dishes. But, as we've said, this is an increasingly individual, subjective matter. A strong red can also serve as a complement to lighter dishes, as a way to highlight the flavor of the wine. As we've mentioned, the most popular white table wines produced in Sicily are blends of local varieties with "international" ones, and these seem well-suited to the widest variety of dishes. Some of the traditional Sicilian white varietals (Grecanico, etc.) should not be overlooked, either. Even the "updated" cuisine presented in many of the world's better "ethnic" restaurants is remarkably robust compared to the bland flavors of a few years ago, and a new culinary freedom seems to have emerged. However you enjoy them, you'll find that Sicily's wines bring something different to your meal, your home, your life.
Sicily's wine history parallels that of other Mediterranean regions. It's generally agreed that viticulture and wine making, like so many other developments, gradually spread from East to West in ancient times. Around 800 BC (BCE), when the Phoenicians and Greeks began to settle on the island, amalgamating with the "native" Elymians, Sicans and Sicels, viticulture and winemaking began to develop to a sophisticated stage, with fermentation of native and "imported" grape varieties reaching a standard previously unknown. Classical Greek and Roman authors frequently mentioned the quality of Sicilian wines.
As a fertile and strategic island, Sicily was much sought after by colonizing and conquering powers throughout antiquity and the Middle Ages. Most of the civilizations that ruled Sicily until the "modern" era (which could be said to have began around 1500) brought with them particular contributions to agriculture and cuisine. This partly accounts for the wide variety of grapes historically cultivated on our island. Grecanico was introduced by the Byzantine Greeks, Zibibbo by the Saracen Arabs and, later, "Primitivo" (known in the Americas as "Zinfandel") by Albanian refugees from the Ottoman conquest of the Balkans.
Though Sicily's sunny, mild climate, which today is somewhat dry compared to what it was even a century ago, has always been well suited to viticulture, there is little evidence to suggest that our wines were a profitable export product before the 1700s.
In 1773, a unique oenological development put Sicily on the international wine map. The ruling classes of the British Empire had long had an interest in Sicily for its cultural heritage (as part of Magna Graecia), but more importantly for its strategic importance and, most of all, its sulphur production. It was sulphur, after all, that fueled the Industrial Revolution. Relations with the Kingdom of Naples and Sicily were cordial, and commercial ties well rooted in economic reality. Seeking new sources of fortified wine that traveled well (similar to Port and Sherry), John Woodhouse established a winery at the coastal city of Marsala, producing a wine made from local grapes. Benjamin Ingham founded a competing firm in 1812, followed by Vincenzo Florio, a Calabrian, in 1832. The Whitaker family also entered the field. Often aged (reserve), Marsala is made in the same general categories as the heavier Port (ruby, amber, dry, sweet, etc.) and is popular as a dessert wine and also for cooking.
Made from grapes of the muscatel group, including Sicily's Zibibbo (a variety of Muscat of Alexandria), Marsala, Malvasia and Moscato are fortified dessert wines, distinguished from most table wines for being sweeter and for having a relatively high alcohol content --usually over fifteen percent. Marsala is made using a process quite similar to that used in the production of Port, Sherry and Madeira, with the addition of grape juice cooked down to reduce its original volume by about sixty-five percent.
With the new industry, Sicilian oeniculture advanced by leaps and bounds as local families started raising vines instead of grain. Interestingly, many of these agricultural families came from outside the feudal economy controlled by the nobility. Sicily has grappa (a brandy) and its own table wines. Marsala, and a number of regional liqueurs, formed the basis of the Sicilian export market for wines for many years. Malvasia, Moscato and Passito, varietal dessert wines different from Marsala, became popular. In the twentieth century, northern Italian wineries began to purchase Sicilian concentrate, typically higher in alcohol content, to blend with the juice of Piedmontese and Tuscan grapes. With a few prominent exceptions, such as the wineries of the late Count Giuseppe Tasca d'Almerita (Regaleali, etc.) and the Dukes of Salaparuta (Corvo), the state of Sicilian oeniculture remained static until the 1980s.
That's when, under the auspices of some entrepreneurial vintners from Sicily but also from Italy's northern Veneto region, a number of smaller vineyards were converted, or established, to produce native varietals from Zibibbo, Cataratto and Nero d'Avola, sometimes blending these with popular "international" varieties like Chardonnay. It's not that these wines did not previously exist, but a new generation of oenologists applied methods for reducing their overwhelming alcohol content to produce more "drinkable" wines. The field of fruity liqueurs also began to evolve, with products like limoncello (lemon liqueur) finding new markets.
Journalists and wine industry writers like to cite one person or another as the magical reason for Sicily's wine "renaissance." With all due respect for those authors, their idea is pure fantasy. No single individual or firm is responsible for the gradual changes that have taken place in Sicily's wine industry over the last fifteen years. Rather, it has been a general trend if not a collective effort, characterised by indivual vintners working independently. There are many fine wineries, including some smaller ones, but no single one that could be considered Sicily's best.
Sicily is a fascinating place to visit, and visitors to the island, who invariably sampled the local varietals, spread news of these wines upon returning home. Sicily's Nero d'Avola, a hearty red reminiscent of Syrah, has become popular in this way. Sicilian wines have won numerous awards over the last decade, and while wine judging is nothing if not subjective, nobody would have thought of Sicily as an important wine region a generation ago. Sicily may be thought of as the latest Italian region to benefit from Italy's general development of distinguished wines since the 1960s, and the government has supported the "new" industry by establishing controls defining certain Sicilian regional wines.
People often associate central and norrthern Italy with winemaking, but most years Sicily produces more wine than any other region of Italy, with Apulia (the "heel" of the italian boot) sometimes surpassing Sicilian production. Sicily is geographically the largest of Italy's twenty regions, and one of the most populated. (Lombardy, Milan's region, now has slightly more residents, and Veneto, near Venice, is more densely populated.)
Winemaking is, of course, a business, and financial considerations are important. Recently, several of Sicily's large, state-owned vineyards and wineries ("cooperatives" in Italy's Socialist vernacular), most notably Corvo, have been privatized. This is probably a good thing, since Italy's most successful businesses are family affairs.
Into the 1990s, even more wineries evolved from being bulk suppliers for the Marsala makers or northern vintners to striking out on their own to produce high-quality wines under their own names. This meant that they had to confront the challenge of advertising and marketing, but European Union subsidies softened the financial blow of this expense. It also meant that they had to consult, or hire, professional oenologists if they were to produce fine vintage wines instead of the economical bulk wines that Grandfather had made. In a society decidedly geriatric and male, a new way of thinking was needed. Unlike their conservative, if not reactionary, parents and grandparents, many of the "new" vintners are from a newer generation now in their 40s, if not younger. A few even speak passable English --still a rarity in Sicily. It's a welcome change and a good sign of things to come.
Indeed, the Sicilian wine renaissance is one of the hottest topics on the international wine scene in recent years.
Sicily's most important grape growing regions are still the vast western areas, the Etna area and southeastern Sicily, but today the field has a whole new face. It's the face of the future. (Less)
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14, 00:21, 2008-04-22 09:17:20 Description: Sicilian Wines. Wine making is about wine, naturally. http://www.SensationalSicily.com But it's also about the vines and the land. And, of course, the people who produce it. The human element is (More) Sicilian Wines. Wine making is about wine, naturally. http://www.SensationalSicily.com But it's also about the vines and the land. And, of course, the people who produce it. The human element is often overlooked when "experts" talk about vintages, grapes and all the elements that distinguish a fine wine. Sicilians have been producing great wines for about three thousand years. That's almost a thousand years before the Romans introduced wine to their northern dominions, places now known as France, Germany, Britain and Romania. http://www.sicilianwine.com/ Sicilian wine is Marsala, a delicious dessert wine also used in cooking. It's Malvasia, Passito and Moscato, three heavenly dessert wines becoming increasingly popular around the world. It's Grecanico and Insolia, white varietals often blended with Chardonnay to produce a unique flavour, at once "fruity" and exotic. It's Nero d'Avola, a uniquely Sicilian red distinguished for its enchanting bouquet, a wine that will make you fall in love with hearty reds even if you've sworn your loyalty to whites. Have a lok at http://www.sensationalsicily.com to experience the real Sicily. Most of all, Sicilian wine is Sicily itself. It's part of Italy today, and Sicily was the Roman Empire's first province, an island anything but provincial. This unique island, the Mediterranean's largest, is about half the size of Ireland, or about the size of the American state of Vermont, but the hills and mountains bestow upon it a surface area larger than what can be described. Beyond the mountains there are more mountains. From the earliest of times, Sicily was the crossroads of European, north African and western Asian civilization, and each continent has left its mark here. Phoenician monuments, Greek temples, Byzantine churches, Norman-Arab castles and Baroque palaces are just a few of the things you'll find in Sicily. The polyglot culinary influences of this varied heritage make Sicily, perhaps the world's most conquered island, an experience that will leave a lifelong impression on you. It's part of the Sicilian wine experience. And yes, it's an impression reflected in Sicily's wines, which are almost like tasting Sicily without ever actually visiting. This is not just a colorful phrase. Every wine is a reflection of its environment, and Sicily's wines are part of a cuisine shaped by a dozen civilizations. We don't wish to suggest that Sicilian wines should only be consumed with Sicilian dishes. Quite to the contrary. Many of Sicily's best table wines are a perfect complement to non-Italian cuisines, while the dessert wines, brandies and regional liqueurs (made from lemons, oranges, strawberries and all the flavors of Sicily) are fantastic --traditional yet mildly eccentric. Sicilian wines are great with almost any cuisine. The ways wine is served are not as rigid as they were in the past. It's no longer considered inappropriate to serve white wine with red meats, or red wines with chicken or fish. This is a question of culinary evolution, perhaps, but also a recognition that some white wines are stronger than certain reds. That's not usually the case among Sicilian wines. Generally speaking, the dessert wines (Malvasia, Marsala, etc.) are best for sipping with aged (hard) cheeses, cakes, ice creams or even cookies. The typical Sicilian reds, such as Nero d'Avola, are table wines generally better suited to stronger dishes. But, as we've said, this is an increasingly individual, subjective matter. A strong red can also serve as a complement to lighter dishes, as a way to highlight the flavor of the wine. As we've mentioned, the most popular white table wines produced in Sicily are blends of local varieties with "international" ones, and these seem well-suited to the widest variety of dishes. Some of the traditional Sicilian white varietals (Grecanico, etc.) should not be overlooked, either. Even the "updated" cuisine presented in many of the world's better "ethnic" restaurants is remarkably robust compared to the bland flavors of a few years ago, and a new culinary freedom seems to have emerged. However you enjoy them, you'll find that Sicily's wines bring something different to your meal, your home, your life. Sicily's wine history parallels that of other Mediterranean regions. It's generally agreed that viticulture and wine making, like so many other developments, gradually spread from East to West in ancient times. Around 800 BC (BCE), when the Phoenicians and Greeks began to settle on the island, amalgamating with the "native" Elymians, Sicans and Sicels, viticulture and winemaking began to develop to a sophisticated stage, with fermentation of native and "imported" grape varieties reaching a standard previously unknown. Classical Greek and Roman authors frequently mentioned the quality of Sicilian wines. As a fertile and strategic island, Sicily was much sought after by colonizing and conquering powers throughout antiquity and the Middle Ages. Most of the civilizations that ruled Sicily until the "modern" era (which could be said to have began around 1500) brought with them particular contributions to agriculture and cuisine. This partly accounts for the wide variety of grapes historically cultivated on our island. Grecanico was introduced by the Byzantine Greeks, Zibibbo by the Saracen Arabs and, later, "Primitivo" (known in the Americas as "Zinfandel") by Albanian refugees from the Ottoman conquest of the Balkans. Though Sicily's sunny, mild climate, which today is somewhat dry compared to what it was even a century ago, has always been well suited to viticulture, there is little evidence to suggest that our wines were a profitable export product before the 1700s. In 1773, a unique oenological development put Sicily on the international wine map. The ruling classes of the British Empire had long had an interest in Sicily for its cultural heritage (as part of Magna Graecia), but more importantly for its strategic importance and, most of all, its sulphur production. It was sulphur, after all, that fueled the Industrial Revolution. Relations with the Kingdom of Naples and Sicily were cordial, and commercial ties well rooted in economic reality. Seeking new sources of fortified wine that traveled well (similar to Port and Sherry), John Woodhouse established a winery at the coastal city of Marsala, producing a wine made from local grapes. Benjamin Ingham founded a competing firm in 1812, followed by Vincenzo Florio, a Calabrian, in 1832. The Whitaker family also entered the field. Often aged (reserve), Marsala is made in the same general categories as the heavier Port (ruby, amber, dry, sweet, etc.) and is popular as a dessert wine and also for cooking. Made from grapes of the muscatel group, including Sicily's Zibibbo (a variety of Muscat of Alexandria), Marsala, Malvasia and Moscato are fortified dessert wines, distinguished from most table wines for being sweeter and for having a relatively high alcohol content --usually over fifteen percent. Marsala is made using a process quite similar to that used in the production of Port, Sherry and Madeira, with the addition of grape juice cooked down to reduce its original volume by about sixty-five percent. With the new industry, Sicilian oeniculture advanced by leaps and bounds as local families started raising vines instead of grain. Interestingly, many of these agricultural families came from outside the feudal economy controlled by the nobility. Sicily has grappa (a brandy) and its own table wines. Marsala, and a number of regional liqueurs, formed the basis of the Sicilian export market for wines for many years. Malvasia, Moscato and Passito, varietal dessert wines different from Marsala, became popular. In the twentieth century, northern Italian wineries began to purchase Sicilian concentrate, typically higher in alcohol content, to blend with the juice of Piedmontese and Tuscan grapes. With a few prominent exceptions, such as the wineries of the late Count Giuseppe Tasca d'Almerita (Regaleali, etc.) and the Dukes of Salaparuta (Corvo), the state of Sicilian oeniculture remained static until the 1980s. That's when, under the auspices of some entrepreneurial vintners from Sicily but also from Italy's northern Veneto region, a number of smaller vineyards were converted, or established, to produce native varietals from Zibibbo, Cataratto and Nero d'Avola, sometimes blending these with popular "international" varieties like Chardonnay. It's not that these wines did not previously exist, but a new generation of oenologists applied methods for reducing their overwhelming alcohol content to produce more "drinkable" wines. The field of fruity liqueurs also began to evolve, with products like limoncello (lemon liqueur) finding new markets. Journalists and wine industry writers like to cite one person or another as the magical reason for Sicily's wine "renaissance." With all due respect for those authors, their idea is pure fantasy. No single individual or firm is responsible for the gradual changes that have taken place in Sicily's wine industry over the last fifteen years. Rather, it has been a general trend if not a collective effort, characterised by indivual vintners working independently. There are many fine wineries, including some smaller ones, but no single one that could be considered Sicily's best. Sicily is a fascinating place to visit, and visitors to the island, who invariably sampled the local varietals, spread news of these wines upon returning home. Sicily's Nero d'Avola, a hearty red reminiscent of Syrah, has become popular in this way. Sicilian wines have won numerous awards over the last decade, and while wine judging is nothing if not subjective, nobody would have thought of Sicily as an important wine region a generation ago. Sicily may be thought of as the latest Italian region to benefit from Italy's general development of distinguished wines since the 1960s, and the government has supported the "new" industry by establishing controls defining certain Sicilian regional wines. People often associate central and norrthern Italy with winemaking, but most years Sicily produces more wine than any other region of Italy, with Apulia (the "heel" of the italian boot) sometimes surpassing Sicilian production. Sicily is geographically the largest of Italy's twenty regions, and one of the most populated. (Lombardy, Milan's region, now has slightly more residents, and Veneto, near Venice, is more densely populated.) Winemaking is, of course, a business, and financial considerations are important. Recently, several of Sicily's large, state-owned vineyards and wineries ("cooperatives" in Italy's Socialist vernacular), most notably Corvo, have been privatized. This is probably a good thing, since Italy's most successful businesses are family affairs. Into the 1990s, even more wineries evolved from being bulk suppliers for the Marsala makers or northern vintners to striking out on their own to produce high-quality wines under their own names. This meant that they had to confront the challenge of advertising and marketing, but European Union subsidies softened the financial blow of this expense. It also meant that they had to consult, or hire, professional oenologists if they were to produce fine vintage wines instead of the economical bulk wines that Grandfather had made. In a society decidedly geriatric and male, a new way of thinking was needed. Unlike their conservative, if not reactionary, parents and grandparents, many of the "new" vintners are from a newer generation now in their 40s, if not younger. A few even speak passable English --still a rarity in Sicily. It's a welcome change and a good sign of things to come. Indeed, the Sicilian wine renaissance is one of the hottest topics on the international wine scene in recent years. Sicily's most important grape growing regions are still the vast western areas, the Etna area and southeastern Sicily, but today the field has a whole new face. It's the face of the future. (Less)
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5, 07:05, 2009-03-17 19:03:05 Description: It's red black, it's sexy and aggressive, it's cool - it's the Ascent Ferrari NERO replica. The ever-so-popular and most-talked-of Ascent Ti modification of the even-more-popular (More) It's red black, it's sexy and aggressive, it's cool - it's the Ascent Ferrari NERO replica. The ever-so-popular and most-talked-of Ascent Ti modification of the even-more-popular Ferrari range is finally available from lux-replica-phones.com This is one of the three new editions of Ascent Ti Ferrari mobile phones are now available to our collection of high quality replica phones! The other two models - the GIALLO and the ROSSO - will be released shortly. All previous models of Ferrari ... (Less)
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43, 02:27, 2008-04-17 11:51:43 Description: Here in his natural habitat, the ten foot joker can strike at any time. Don't forget your depends! The modern concept of a circus as a circular arena surrounded by tiers of seats, for the (More) Here in his natural habitat, the ten foot joker can strike at any time. Don't forget your depends! The modern concept of a circus as a circular arena surrounded by tiers of seats, for the exhibition of equestrian, acrobatic, and other performances seems to have existed since the late 18th century. Reality television, alternatively, is a genre of television programming which presents purportedly unscripted dramatic or humorous situations, documents actual events, and features ordinary people instead of professional actors. Although the genre has existed in some form or another since the early years of television, the term "reality television" is most commonly used to describe programs produced since 2000. Documentaries and nonfictional programming such as the news and sports shows are usually not classified as reality shows. A circus is most commonly a traveling company of performers that may include acrobats, clowns, trained animals, hula hoopers and other fun acts and the word also describes the performance that they give. A circus is held in an oval or circular arena with tiered seating around its edge; in the case of traveling circuses this location is most often a large tent. The circus is thought to have had its origin in Ancient Rome, where the circus was an open-air stadium where chariot and horse races and other public exhibitions were held. Briton Philip Astley is thought of as the father of the modern circus, establishing permanent and travelling circuses in Britain and Europe in the late 18th century. In Ancient Rome the circus was a building for the exhibition of horse and chariot races, equestrian shows, staged battles, displays featuring trained exotic animals, jugglers and acrobats and other amusements. The circus of Rome is thought to have been influenced by the Egyptians and Greeks where chariot racing and the exhibition of exotic animals were popular events. The Roman circus consisted of tiers of seats running parallel with the sides of the course, and forming a crescent round one of the ends. The lower seats were reserved for persons of rank; there were also various state boxes, eg. for the giver of the games and his friends. In Ancient Rome the circus was the only public spectacle at which men and women were not separated. The first circus in Rome was the Circus Maximus, in the valley between the Palatine and Aventine hills. Next in importance to the Circus Maximus in Rome was the Circus Flaminius, the Circus Neronis, from the notoriety which it obtained through the Circensian pleasures of Nero. A fourth, the Circus of Maxentius, was constructed by Maxentius; the ruins of this circus have enabled archaeologists to reconstruct the Roman circus. The modern concept of a circus as a circular arena surrounded by tiers of seats, for the exhibition of equestrian, acrobatic, and other performances seems to have existed since the late 18th century.[1] The popularity of the circus in England may be traced to that held by Philip Astley in London, the first performance of his circus is said to have been held on January 9, 1768. One of Astley's major contributions to the circus was bringing trick horse riding into the ring, and in doing so he set the diameter of the circus ring at 42 feet, which is the size ring needed for horses to circle comfortably at full gallop. Astley was followed by Andrew Ducrow, whose feats of horsemanship had much to do with establishing the traditions of the circus, which were perpetuated by Henglers and Sangers celebrated shows in a later generation. In England circuses were often held in purpose built buildings in large cities, such as the London Hippodrome, which was built as a combination of the circus, the menagerie and the variety theatre, where wild animals such as lions and elephants from time to time appeared in the ring, and where convulsions of nature such as floods, earthquakes and volcanic eruptions have been produced with an extraordinary wealth of realistic display. In the first two decades of the 19th century The Circus of Pepin and Breschard toured from Montreal to Havana, building circus theatres in many of the cities they visited. Later the establishments of Purdy, Welch & Co., and of van Amburgh gave a wider popularity to the circus in the United States. In 1825 Joshuah Purdy Brown was the first circus owner to use a large canvas tent for the circus performance. Circus pioneer Dan Rice was probably the most famous circus and clown pre-Civil War, popularizing such expressions as "The One-Horse Show" and "Hey, Rube!". The American circus was revolutionized by P. T. Barnum and William Cameron Coup, who launched P. T. Barnum's Museum, Menagerie & Circus, a travelling combination animal and human oddities, the exhibition of humans as a freakshow or sideshow was thus an American invention. Coup was also the first circus entrepreneur to use circus trains to transport the circus from town to town; a practice that continues today and introduced the first multiple ringed circuses. In 1840 the equestrian Thomas Cooke returned to England from the United States, bringing with him a circus tent. Three important circus innovators were Italian Giuseppe Chiarini, and Frenchmen Louis Soullier and Jacques Tourniaire, whose early travelling circuses introduced the circus to Latin America, Australia, South East Asia, China, India, South Africa and Russia. Soullier was the first circus owner to introduce Chinese acrobatics to the European circus when he returned from his travels in 1866 and Tourniaire was the first to introduce the performing art to Russia where it became extremely popular. Following Barnum's death his circus merged with that of James Anthony Bailey, and travelled to Europe as Barnum & Bailey "Greatest Show On Earth" where it toured from 1897 to 1902, impressing other circus owners with its large scale, its touring techniques including the tent and circus train and the combination of circus acts, zoological exhibition and the freak-show. This format was adopted by European circuses at the turn of the 20th century. The influence of the American circus brought about a considerable change in the character of the modern circus. In arenas too large for speech to be easily audible, the traditional comic dialog of the clown assumed a less prominent place than formerly, while the vastly increased wealth of stage properties relegated to the background the old-fashioned equestrian feats, which were replaced by more ambitious acrobatic performances, and by exhibitions of skill, strength and daring, requiring the employment of immense numbers of performers and often of complicated and expensive machinery. The influence of the American circus brought about a considerable change in the character of the modern circus. In arenas too large for speech to be easily audible, the traditional comic dialog of the clown assumed a less prominent place than formerly, while the vastly increased wealth of stage properties relegated to the background the old-fashioned equestrian feats, which were replaced by more ambitious acrobatic performances, and by exhibitions of skill, strength and daring, requiring the employment of immense numbers of performers and often of complicated and expensive machinery. The Russian circus underwent an interesting development in 1919 when Vladimir Lenin nationalised the circus and in 1927 the State University of Circus and Variety Arts, better known as the Moscow Circus School was established where performers were trained using methods developed from the Soviet gymnastics program. When the Russian companies began touring in the 1950s, their performances were impressive and had a significant impact on the way contemporary circus developed as a performing art. In the 1960s and 1970s, the circus began to lose popularity as people became more interested in animal rights and alternative forms of entertainment. Some circuses have stayed afloat by merging with other circus companies. There are numerous circuses that maintain a mix of animal and human performers, these include Ringling Brothers and Barnum and Bailey Circus, the Moscow State Circus, Circus Krone from Munich, Circus Royale from Australia and the Big Apple Circus. Circus Circus is a Las Vegas circus themed casino and the largest permanent big top in the world also presents human and animal performances. Cirque Nouveau/New Circus is a performing arts movement that developed in the 1970s, simultaneously in France, Australia the West Coast of the U.S. and the U.K . There are typically no animals used in this type of circus and influences are drawn as much from contemporary culture as from Circus History. Examples include Circus Oz forged in Australia in 1977 from SoapBox Circus and New Circus, both founded in the early 70's, The Pickle Family Circus founded in San Francisco in 1975, and more recently Circus Burlesque from the U.K in 1980 and Nofitstate circus in 1984 from wales, Cirque du Soleil founded Quebec, Canada in 1984, Archaos in 1986, Club Swing in 1994 through to more recent examples such as Quebec's Cirque Eloize, Les Sept Doigts de la Main (Seven Fingers on the Hand), and the West African Circus Baobab in the late 90's. The form includes other circus troupes such as the Cirque Invisible, and Cirque Imaginaire, directed by Victoria Chaplin, granddaughter of Charlie Chaplin the punk Tiger Lillies Circus, Circus Monoxide, acrobat, Dislocate, Rock'n'Roll Circus (now CIRCA), and Throwdown, while The Jim Rose Circus and The Happy Sideshow are both interesting takes on the sideshow. A traditional circus performance is led by a ringmaster who has a role similar to a Master of Ceremonies, the ringmaster presents performers, speaks to the audience, and generally keeps the show moving. (Less)
Channel: metacafeTags: Poker Videos Art Installation Funny Sexy Tricks Stunts Show Best Of First Most Cirque Du Soliel Acts
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13, 01:26, 2007-06-19 23:59:14 Description: 1.
Flavius Josephus (AD 37?-101?, a Jewish historian) mentions John the Baptist and Herod - Antiquities, Book 18, ch. 5, par. 2
"Now some of the Jews thought that the destruction of (More) 1.
Flavius Josephus (AD 37?-101?, a Jewish historian) mentions John the Baptist and Herod - Antiquities, Book 18, ch. 5, par. 2
"Now some of the Jews thought that the destruction of Herod's army came from God, and that very justly, as a punishment of what he did against John, that was called the Baptist: for Herod slew him, who was a good man, and commanded the Jews to exercise virtue, both as to righteousness towards one another, and piety towards God, and so to come to baptism; for that the washing [with water] would be acceptable to him, if they made use of it, not in order to the putting away [or the remission] of some sins [only], but for the purification of the body; supposing still that the soul was thoroughly purified beforehand by righteousness."
Note: There is dispute as to the reliability of the Josephus accounts. However, there is no textual/manuscript reason for doubting them since the extant Greek manuscripts all agree with the texts in question; namely, the quotes shown on this page. However, the reason the quotes are in doubt is because of the text in italics in the various quotes; they seem a little too favorable regarding Christ. Also, it appears that the writings of Josephus were transmitted to us through the Christian community.
2.
Flavius Josephus (AD 37?-101?) mentions Jesus - Antiquities, Book 18, ch. 3, par. 3.
Now there was about this time Jesus, a wise man, if it be lawful to call him a man; for he was a doer of wonderful works, a teacher of such men as receive the truth with pleasure. He drew over to him both many of the Jews and many of the Gentiles. He was [the] Christ. And when Pilate, at the suggestion of the principal men amongst us, had condemned him to the cross, (9) those that loved him at the first did not forsake him; for he appeared to them alive again the third day; (10) as the divine prophets had foretold these and ten thousand other wonderful things concerning him. And the tribe of Christians, so named from him, are not extinct at this day.
There is debate among scholars as to the authenticity of this quote since it is so favorable to Jesus. For an examination of this please see Regarding the quotes from the historian Josephus about Jesus.
3.
Flavius Josephus (AD 37?-101?) mentions James, the brother of Jesus - Antiquities, Book 20, ch. 19.
"Festus was now dead, and Albinus was but upon the road; so he assembled the sanhedrim of judges, and brought before them the brother of Jesus, who was called Christ, whose name was James, and some others, [or, some of his companions]; and when he had formed an accusation against them as breakers of the law, he delivered them to be stoned: but as for those who seemed the most equitable of the citizens, and such as were the most uneasy at the breach of the laws, they disliked what was done."
4.
Flavius Josephus (AD 37?-101?) mentions Ananias the High Priest who was mentioned in Acts 23:2
Now as soon as Albinus was come to the city of Jerusalem, he used all his endeavors and care that the country might be kept in peace, and this by destroying many of the Sicarii. But as for the high priest, Ananias (25) he increased in glory every day, and this to a great degree, and had obtained the favor and esteem of the citizens in a signal manner; for he was a great hoarder up of money
Acts 23:2, "And the high priest Ananias commanded those standing beside him to strike him [Paul] on the mouth."
5.
Tacitus (A.D. c.55-A.D. c.117, Roman historian) mentions "christus" who is Jesus - Annals
"Consequently, to get rid of the report, Nero fastened the guilt and inflicted the most exquisite tortures on a class hated for their abominations, called Christians by the populace. Christus, from whom the name had its origin, suffered the extreme penalty during the reign of Tiberius at the hands of one of our procurators, Pontius Pilatus, and a most mischievous superstition, thus checked for the moment, again broke out not only in Judaea, the first source of the evil, but even in Rome, where all things hideous and shameful from every part of the world find their centre and become popular."
Ref. from http://classics.mit.edu/Tacitus/annals.mb.txt
Thallus Circa AD 52, eclipse of the sun. Thallus wrote a history of the Eastern Mediterranean world from the Trojan War to his own time. His writings are only found as citations by others. Julius Africanus who wrote about AD 221 mentioned Thallus' account of an eclipse of the sun.
"On the whole world there pressed a most fearful darkness; and the rocks were rent by an earthquake, and many places in Judea and other districts were thrown down. This darkness Thallus, in the third book of his History, calls, as appears to me without reason, an eclipse of the sun."
Is this a reference to the eclipse at the crucifixion? Luke 23:44-45 (Less)
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74, 01:13, 2007-07-13 17:08:55 Description: If you are looking for fine Italian wine and food, consider the Sicily region of southern Italy. http://www.SensationalSicily.com
Sicily is an island in the Mediterranean Sea located off the (More) If you are looking for fine Italian wine and food, consider the Sicily region of southern Italy. http://www.SensationalSicily.com
Sicily is an island in the Mediterranean Sea located off the southwest tip of Italy. Sicily was first inhabited about ten thousand years ago. Agriculture http://youtube.com/watch?v=vTeqOCRsCsA and animal raising date back well over four thousand years. Its rulers have included the Greeks, Romans, Arabs, Normans, Germans, and Spaniards, among others. This mountainous region is prone to volcanoes and earthquakes; in 1908 an earthquake and subsequent tidal wave killed eighty thousand people in the coastal city of Messina. Sicily's population is about five million, with an additional ten million people of Sicilian descent around the world.
Agricultural products include wheat, barley, corn, olives, citrus fruit, almonds, and, of course, grapes. Tomatoes, eggplants, and peppers are prominent in local cuisine. Sicily is Italy's second region for organic food. Many think that the Arabs introduced pasta to Sicily, which subsequently introduced it to the rest of Italy. Cattle, mules, donkeys, and sheep are raised. Sicily claims to have invented meatballs, The seas surrounding Sicily are bountiful, favorites include sardines, tuna, and swordfish. Sicily is famous for desserts, including frozen treats made with snow from Mount Etna.
Sicilian heavy industry includes petro-chemicals, chemicals, mining, and electronics. Tourism is a major factor in the Sicilian economy. Did you know that the Valle dei Templi in Agrigento on the Mediterranean Sea has some of the finest Greek ruins on earth?
Palermo, arguably the world's most conquered city, is Sicily's capital with a population of a little under seven hundred thousand. It is a definite tourist destination, with its numerous historical churches, museums, theaters, and Italy's largest botanical garden. Another urban tourist destination is Syracuse, dating back to Ancient Greece. The Greek writer Cicero described it as "The greatest Greek city and the most beautiful of them all." Both earthquakes and World War II caused heavy damage, but many of the most interesting sites have been reconstructed.
Sicily devotes about a third of a million acres to grapevines, it ranks first among the 20 Italian regions. Its total annual wine production is about 213 million gallons, also giving it first place http://youtube.com/watch?v=K8NRvj7TFnk. If Sicily were an independent country, it would rank seventh in the world for wine production. About 54% of its wine production is red or rosé (only a bit of rosé), leaving 46% for white. The region produces 19 DOC wines. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin, presumably a high-quality wine. Only a little more than 2% of Sicilian wine carries the DOC designation. Sicily is home to over three dozen major and secondary grape varieties, with more white than red varieties.
Widely grown international white grape varieties include Malvasia and to a lesser extent, Chardonnay. The best-known strictly Italian white varieties are Catarratto, Grecanico, Inzolia, and Grillo. The first three of these varieties are blended in the wine reviewed below.
Widely grown international red grape varieties include Syrah, Cabernet Sauvignon, and Merlot. The best-known strictly Italian red varieties are Nero d'Avola, Frappato, and Nerello Mascalese.
Sicily - Food and Wines - Wines
Contrasts are not the least of those things in which Sicily abounds. So perhaps it is not surprising that this ancient island boasts one of Italy's most modern wine industries of that a region noted chiefly in the past for strong and often sweet amber Marsala and Moscato has rapicly switched the emphasis toward lighter, dryer wines - whites and reds.
Sicily, http://youtube.com/watch?v=wLxBN8KfyUo the largest Mediterranean island, has more vineyards for wine than any other region. Production in recent years has reached awesome levels - frequently the greatest in volume among the regions. The westernmost province of Trapani alone turns out more wine than the entire regions of Tuscany or Piedmont or such wine nations as Hungary, Austria or Chile. But the proportion of DOC wine in Sicily's total is a mere 2.5 per cent and a major share of that is Marsala, which with some 22 million litres a year ranks among Italy's top ten DOCs in volume.
Marsala, which was devised by English merchant traders nearly two centuries ago, has remained Sicily's proudest wine despite decades of degradation when it was flavoured with various syrups and sweeteners. Recently it has enjoyed a comeback with connoisseurs, who favour the dry Marsala Vergine and Superiore Riserva with their warmly complex flavours that rank them with the finest fortified wines of Europe.
The only other DOC wine made in significant quantity in Sicily (about 2.5 million litres a year) is the pale white, bone dry Bianco d'Alcamo. Moscato di Pantelleria, from the remote isle off the coast of Tunisia, is among the richest and most esteemed of Italian sweet wines in the Naturale and Passito Extra versions. Malvasia delle Lipari, from the volcanic Aeolian isles,is a dessert wine as exquisite as it is rare.
The dry white and red wines of Etna, whose vines are draped over the lower slopes of the volcano, can show notable class, as can the pale red but potent Cerasuolo di Vittoria. Production of the others DOCs - the dry, red Faro and the sweet Moscatos of Noto and Siracusa - has been virtually nonexistent in recent times.
By contrast, a number of unclassivied "vini da tavola" are thriving. Increasingly prominent are the pale, faintly scented, delicately fruity whites which derive largely from native grapes such as Inzolia, Catarratto, Grecanico and Verdello. Such outsiders as Sauvignon and Chardonnay have also proved promising. Certain reds have achieved prominence, too, mainly those from such admired native varieties as Nero d'Avola (or Calabrese) and Nerello Mascalese and Perricone (or Pignatello).
The most admired brands in Sicilian tables wines - Corvo-Duca di Salaparuta and Regaleali - do not qualify under any DOC. Yet Corvo's consistent quality in dry whites and reds from grapes selected throughout the island has made them prizewinners at home and abroad. Regaleali from the Tasca d'Almerita family estate high in the island's central hills, has been producing white, rose' and reds that have won international acclaim.
The Region of Sicily http://youtube.com/watch?v=wLxBN8KfyUo distinguishes wines of consistent quality - whether DOC or not - with a Q, which appears on labels as a seal of approval.
Sicilian wine has not enjoyed universal success, however. In an era of dwindling consumption world-wide, much of the island's production is either shipped away as blending wine or designated for distillation into industrial alcohol.
The region's wine production - four-fifths of which is centred in cooperatives - has been gradually reduced as new emphasis has been given to premium quality. New methods of viticulture in the sunny, temperate hills are helping to realise wines of real character and individuality. Sicily has taken the lead in winemaking in the modern south as producers seem increasingly determined to live up to the promise that was so well known to the ancient Greeks.
Sicily - Wine Regions
Regional capital: Palermo. Provinces: Agrigento, Caltanisetta, Catania, Enna, Messina, Palermo, Ragusa, Siracusa, Trapani
Sicily is Italy's largest region (25,708 square kilometres) and ranks fourth in population (5,084,000).
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Vineyards cover 164,500 hectares (First) of which registered DOC plots total 21,000 hectares (Fifth).
Annual wine production of 11,000,000 hectolitres (Second to Apulia) includes 1.5 per cent or 277,000 hectolitre DOC (Eleventh), of which more than 95 per cent is white.
DOC AREAS
Alcamo Or Bianco D'alcamo
Cerasuolo Di Vittoria
Etna
Faro R-Dr,
Malvasia Delle Lipari
Marsala
Moscato Dinoto
Moscato Di Pantelleria Naturale
Passito
Moscato Di Siracusa
OTHER WINES OF NOTE
Cellaro
Cerde`se
Duca Enrico
Libecchio
Menfi Rosso Nerello Siciliano
Rapitala` Rosso
Regaleali Rosso del Conte
Rubillo
Terre d'Agala
W-Dr Bianca di Valguarnera
Cellaro Bianco
Cerde`se Bianco
Corvo Colomba Platino
Corvo Prima Goccia
Donnafugata Vigna di Gabri Libecchio
Menfi Bianco
Regaleali Nozze d'Oro
Rincione
Terre di Ginestra
Verdello Siciliano
Others
Conti d'Almerita Brut
Inzolia di Samperi
Stravecchio Siciliano, Vecchio Samperi,
Villa Fontane Sollicchiato Bianco
Sicily is rightly famed for its food and drink, and the island's cuisine reflects the different cultural influences which have shaped Sicily over the centuries.
Sicily's rich desserts and pastries are famed far and wide. Cannoli, sweet tubes of ricotta, can be found all over Italy but those in Sicily are the original and the best. Arab influences show in the popular brightly-coloured sweets made of marzipan, and in the sinfully rich cassata, which comes in both ice cream and cake varieties, made from ricotta with bits of candied fruit and chocolate. Ice cream, gelato is another speciality, to be enjoyed during a leisurely evening passeggiata.
Sicily's home-grown products make for a rich and varied spread, ranging from bright oranges and lemons to tasty cheeses like pecorino. Seafood is another staple of the diet, particularly around the coastal towns. Pasta with sardines (con le sarde) is local favourite. Around Catania you will find pasta or pizza alla Norma (named after Catania boy Bellini's opera), with tomato, ricotta and aubergine. Couscous, eaten particularly in the west of the island, is another example of Sicily's mixed food heritage.
One of the treats of a hot day is a good granita. This refreshing slush of fruit and ice comes served with both a spoon and a straw, and is a delicious way to cool down in the sunshine. The most zingy flavours are fresh local lemons or the Sicilian oranges which can also be enjoyed as a freshly-squeezed juice (a spremuta).
Sicily's most renowned wine is Marsala, a dessert wine, but there are several good reds and whites from different parts of the island, including Etna, where grapes are grown on the fertile slopes of the volcano. Restaurants invariably offer a house wine, white or red, which is generally cheap, local and of reasonable quality. A speciality of the eastern coast is vino alla mandorla, made with almonds.
As well as all the local culinary specialities, you'll also find all the normal Italian foods like pizza and pasta in every variety. Cheap and tasty hot snacks can be bought from a tavola calda, rosticceria or a bar, where they'll heat sandwiches for you. You can stock up on picnic food at supermarkets or general stores, where they may make up rolls for you. Desserts sometimes seem like an afterthought in Italian restaurants; you can usually find a more inspiring (and economical) choice at one of the islands many pastry shops (pasticcerie).
The cuisine of Sicily is uniquely different from any other Italian region, strongly influenced by it's many conquerors. From the Greeks, to the Romans, the Arabs, the Normans, the French and the Spanish, each conqueror and wayfarer have strongly left their influence on the foods of Sicily. Not only have these foreign civilizations converged on Sicily throughout it's history with conquest in mind, but they usually brought with them new ingredients, customs and food traditions that remained long after they had left. Blend these foreign techniques with simple peasant ingredients, including the fresh catch of the sea, and pick of the garden, and Sicilian cuisine was born.
The basic ingredients used most commonly in Sicilian cuisine are those similar to other southern Italian regions, including olive oil, pasta, seafood, fresh fruits and vegetables, including of course the beloved tomato. The philosophy of Sicilian cooking can be found throughout Italy, where one cooks with what has on hand, or what can be found fresh at the market or in the garden, rather than starting with a recipe first, and then looking for the needed ingredients.
The range of dishes found in the cuisine of Sicily is extensive, making it quite difficult to categorize it easily. A favorite Sicilian appetizer might be the traditional Caponata, which is a hearty, full bodied mixture of eggplant and other mediterranean ingredients that is delicious served with crusty bread. Another favorite eggplant appetizer is Eggplant "Sandwiches", which consists of breaded slices of eggplant sandwiched a slice of cheese in between, which is then fried a golden brown. Arancini, or "small oranges", consist of fried rice balls stuffed with meat and cheese, and are another Sicilian delicacy which are served as an antipasto.
A first course in Sicily may be a simple Pasta con le Sarde, or Pasta with Sardines, considered by many to be the national dish, or Pasta with Cauliflower. A vibrant, tasty tomato based pasta made with fried eggplant which is topped with ricotta salata cheese is also commonly served, called Pasta alla Norma.
Soups may include beans, lentils, rice, fresh vegetables and many combinations of these ingredients. A Rice Timbale, or a baked casserole of rice, meats, eggs and cheese is another commonly served first course. Couscous, introduced to the Sicilians by the Arabs, can also be found on many Sicilian tables.
Meat is not as popular as seafood, since Sicily is an island and has an abundance of fresh catch available. Veal however is enjoyed, such as in the recipe for Veal Marsala. Beef, when used, is commonly ground and used for meatballs or meatloaf, which are served after the pasta, as a second course. The seafood available is extensive, but swordfish and tuna are very popular. Grilled Swordfish with Orange Sauce, might be something you would find, combining both the popular fish with citrus fruit which is found across the island. Tuna With White Beans would be a recipe that typifies Sicilian cooking at it's best. Sardines are prevalent, and are used as an appetizer, first course, or even a main course. Baccala, or dried salted cod, is another seafood specialty found in Sicily.
There is a vast selection of fresh vegetables and fruit available in Sicily, producing a stupendous range of dishes put together for flavor, as well as for appearance and aroma. Sicilians have perfected the art of food presentation, where even the most simple dish becomes a work of art. Favorite vegetables consist of fennel, such as in the recipe for Baked Fennel, fava beans, which might be served as Fave con Pecorino, onions, cauliflower, and artichokes which can be found prepared in a myriad of ways.
Sicily exceeds all other Italian regions in it's choices of sweets, fruits and ice creams. Marzipan, or sweetened almond paste is shaped into many forms and artistically colored. Cannoli, are tubular crusts filled with sweetened ricotta. The filling is flavored with candies fruits and nuts or chocolate. A Cassata, is a rich cake filled with a similar filling to the cannoli. Granita and ice creams or every imaginable flavor can be found at shops on every corner.
Cucina Siciliana: Authentic Recipes and Culinary Secrets from Sicily
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Sicilian cannoli recipe
Sicilian arancini recipe
Sicilian Cassata recipe
Caponata
Polpette of "Nunnata"
Sardinians "a beccafico"
Falsomagro
Pasta with Sardinians
Pasta alla Norm (Less)
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8, 01:26, 2008-04-21 17:40:54 Description: 1. Flavius Josephus (AD 37?-101?, a Jewish historian) mentions John the Baptist and Herod - Antiquities, Book 18, ch. 5, par. 2 "Now some of the Jews thought that the destruction of Herod's (More) 1. Flavius Josephus (AD 37?-101?, a Jewish historian) mentions John the Baptist and Herod - Antiquities, Book 18, ch. 5, par. 2 "Now some of the Jews thought that the destruction of Herod's army came from God, and that very justly, as a punishment of what he did against John, that was called the Baptist: for Herod slew him, who was a good man, and commanded the Jews to exercise virtue, both as to righteousness towards one another, and piety towards God, and so to come to baptism; for that the washing [with water] would be acceptable to him, if they made use of it, not in order to the putting away [or the remission] of some sins [only], but for the purification of the body; supposing still that the soul was thoroughly purified beforehand by righteousness." Note: There is dispute as to the reliability of the Josephus accounts. However, there is no textual/manuscript reason for doubting them since the extant Greek manuscripts all agree with the texts in question; namely, the quotes shown on this page. However, the reason the quotes are in doubt is because of the text in italics in the various quotes; they seem a little too favorable regarding Christ. Also, it appears that the writings of Josephus were transmitted to us through the Christian community. 2. Flavius Josephus (AD 37?-101?) mentions Jesus - Antiquities, Book 18, ch. 3, par. 3. Now there was about this time Jesus, a wise man, if it be lawful to call him a man; for he was a doer of wonderful works, a teacher of such men as receive the truth with pleasure. He drew over to him both many of the Jews and many of the Gentiles. He was [the] Christ. And when Pilate, at the suggestion of the principal men amongst us, had condemned him to the cross, (9) those that loved him at the first did not forsake him; for he appeared to them alive again the third day; (10) as the divine prophets had foretold these and ten thousand other wonderful things concerning him. And the tribe of Christians, so named from him, are not extinct at this day. There is debate among scholars as to the authenticity of this quote since it is so favorable to Jesus. For an examination of this please see Regarding the quotes from the historian Josephus about Jesus. 3. Flavius Josephus (AD 37?-101?) mentions James, the brother of Jesus - Antiquities, Book 20, ch. 19. "Festus was now dead, and Albinus was but upon the road; so he assembled the sanhedrim of judges, and brought before them the brother of Jesus, who was called Christ, whose name was James, and some others, [or, some of his companions]; and when he had formed an accusation against them as breakers of the law, he delivered them to be stoned: but as for those who seemed the most equitable of the citizens, and such as were the most uneasy at the breach of the laws, they disliked what was done." 4. Flavius Josephus (AD 37?-101?) mentions Ananias the High Priest who was mentioned in Acts 23:2 Now as soon as Albinus was come to the city of Jerusalem, he used all his endeavors and care that the country might be kept in peace, and this by destroying many of the Sicarii. But as for the high priest, Ananias (25) he increased in glory every day, and this to a great degree, and had obtained the favor and esteem of the citizens in a signal manner; for he was a great hoarder up of money Acts 23:2, "And the high priest Ananias commanded those standing beside him to strike him [Paul] on the mouth." 5. Tacitus (A.D. c.55-A.D. c.117, Roman historian) mentions "christus" who is Jesus - Annals "Consequently, to get rid of the report, Nero fastened the guilt and inflicted the most exquisite tortures on a class hated for their abominations, called Christians by the populace. Christus, from whom the name had its origin, suffered the extreme penalty during the reign of Tiberius at the hands of one of our procurators, Pontius Pilatus, and a most mischievous superstition, thus checked for the moment, again broke out not only in Judaea, the first source of the evil, but even in Rome, where all things hideous and shameful from every part of the world find their centre and become popular." Ref. from http://classics.mit.edu/Tacitus/annals.mb.txt Thallus Circa AD 52, eclipse of the sun. Thallus wrote a history of the Eastern Mediterranean world from the Trojan War to his own time. His writings are only found as citations by others. Julius Africanus who wrote about AD 221 mentioned Thallus' account of an eclipse of the sun. "On the whole world there pressed a most fearful darkness; and the rocks were rent by an earthquake, and many places in Judea and other districts were thrown down. This darkness Thallus, in the third book of his History, calls, as appears to me without reason, an eclipse of the sun." Is this a reference to the eclipse at the crucifixion? Luke 23:44-45 (Less)
Channel: youtubeTags: allah apostacy atheist bible blasphemy challenge code convert da Davinci god is jesus revert reverts tomb trinity vinci
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