I would like to share my opinion about blogging and the discipline of "information resources in the study of a foreign language." I generally liked everything. it was useful and informative. I was able to properly blog, learned about various information technologies that will help me in my future work as a teacher. I am sure that I will continue my blog further, because here you can express your emotions in relation to the subject of the blog, you can receive feedback.
As far as I know, the discipline "information resources in learning a foreign language" was introduced quite recently. And I believe that it will be very useful for all students.
what can I say about the future of my blog ... in the future I want to add many useful links with various historical textbooks and encyclopedias in different languages. I will continue to write about the historical medieval battle, as I occupy it and after every training I can write something interesting.
Please, put your finger up and go in more often, you will find interesting information
Today I would like to talk about art in the Middle Ages!
Music. Without it, medieval art can not be considered. Music was considered an indispensable element in the lives of people of that time. She always accompanied the holidays, celebrations, birthdays. Among the most popular instruments were horns, flutes, bells, tambourines, whistles, drums. From eastern countries in the music of the Middle Ages came the lute. There were ritual features in the motives of that time. For
example, in the beginning of spring special music was composed, under
which people chased away the spirits of winter and announced the arrival
of heat. Under Christmas there was always a bell ringing. He carried the good news about the appearance of the Savior.
BooksMedieval literature and art left a rich heritage to the descendants. The early books of that era were carefully rewritten and then illustrated by the monks. At that time, paper was considered a great rarity, in connection with which it was replaced with parchment. It was made of calf or lamb skin. Writing was studied on so-called wooden tablets, covered with black or green wax. Medieval works of art were embodied mainly on wooden boards. For the most valuable volumes, simple leather embossing was used. Medieval culture and art were enriched at the expense of wandering scientists and poets. They went on hikes to study the forms of letters from other countries. With the advent of courtly love, medieval art was filled with romanticism. He manifested itself primarily in prose and music. At the courts sang songs dedicated to the epic battles of Charlemagne, Arthur and Roland. Writing continued to develop. In the Middle Ages, lower-case and upper-case letters appeared, the rules for writing were defined. Books at that time were considered a real treasure. They were not accessible to a large mass of the population. As a rule, they were kept under lock and key. If someone had problems with money, the book could be laid and receive a good reward.
Medieval art:painting
At that time, only those who really had talent and possessed the
necessary abilities for drawing were engaged in creating frescos and
paintings. This creative work was not a hobby or entertainment. Medieval art presented to the masters of standard requirements. Each painting or fresco had its own customer. As a rule, church walls, an altar or a room for prayer were painted. Artists of the Middle Ages can rather be called artisans, such as, for example, blacksmiths or carpenters. That is why many of them have not reached the present days. For example, shoemakers do not put their signature on every pair of shoes. In addition, the creation of frescoes was often collective. Artists did not set a goal to accurately replicate the world around them. Medieval art presupposed a moralizing and emotional impact on people. From this formed certain unspoken rules:
----Show one character on one canvas at different time intervals (similar to modern comics).
----- Neglect the actual size of a person to give maximum visibility to the event.
The art of medieval stained glass was mainly based on religious themes. As a rule, they painted such subjects as "Nativity of Christ", "Crucifixion", "Passion of Christ", "Madonna and Child", etc.
I think that I can tell about architecture next time
It's time to talk about cooking and eating in the Middle Ages!)
Did you know that the first cookbook that came down to us was written on the orders of Richard 2 in 1390?
Of course, the main food in the Middle Ages was bread. Quality depended on family income. White soft bread was made from wheat, which grew on well-plowed and fertilized soil.The most common type of bread, "marsh" ("maslin") was baked from a mixture of winter wheat and rye. Dark bread was baked only from rye flour. Bread from barley and oats was more common in the north of England, where the climate is colder and damp. Often, non-grain plants were added to the flour, especially in the years of crop failure. Beans, peas and even acorns became components of cheap varieties of bread. White bread"Pandernain" or "paynemaine" - bread of better quality, baked from twice or thrice sifted flour."Wastel" - bread of high quality, from carefully sifted flour."Cocket" - was somewhat cheaper than the two previous varieties. Approximately from 1500, instead of a large loaf, small small hand-sized bread balls, called "matichets", were baked.Other types of bread
"Cheat bread" - bread from whole wheat, from which wheat was selected for coarse grinding."Tourte" (or "trete" / "treet") - also known as "black bread".Contained along with flour husk from grains and, probably, was used for trainers - "dishes" of bread (see below)."Maslin", "mesclin" or "miscellin" - the so-called bread from a mixture of wheat and rye.The "Horse bread" included peas, beans, as well as any grains that were available. They
also cooked cheap breads "from every grain": bread from bran (which
included, including wheat bran), and in the north and west of England - a
variety of barley bread and oat cakes, which are still called "ancient"
names : "Havereakes" or "clapbread". Representatives
of wealthier estates used black bread (bread made from rye flour),
mainly as plates (called trainers): large loaves of bread, usually baked
four days ago, were cut into large slices, in the middle of the slice
they made a small groove, which was then placed food. The dinner of a common man consisted of one or two such "dishes" - trainers; a nobleman was served a whole pile. After lunch, the trainers were collected in a basket and handed out to the poor. Common or toasted bread was used mainly as an ingredient for cooking other dishes. Bread crumbs were added to the sauce and into the custard for consistency. At that time, gingerbread was made from spiced bread crumbs mixed with honey. They decorated the carpet with the leaves of boxwood. Other types of pies and rolls, in fact, were different types of bread: slightly sweetened pastries with the addition of spices.
Pasta
About the cuisine and recipes, there are many legends. The
finest of them was described by Marco Polo, who in 1295 brought back
from his journey through Asia along with her a recipe for cooking
vareniki and "threads" from the dough.
It
is assumed that this story was heard by a Venetian chef who began
tirelessly mixing water, flour, eggs, sunflower oil and salt, and did
this until he had achieved the best consistency of the noodle test. It is not known whether this is true or whether the noodles came to
Europe from the Arab countries thanks to the crusaders and merchants,
but the fact that European cuisine soon became unthinkable without it is
a fact. However,
in the XV century, there were still bans on cooking pasta, since in the
case of a particularly unsuccessful harvest, flour was necessary for
baking bread. But since the Renaissance, a triumphant procession of pasta through Europe was already impossible to stop.
Porridge and thick soup. Until
the era of the Roman Empire, porridge was present in the diet of all
walks of life, and only then it turned into food for the poor. However, they were very popular with her, she ate three or even four times a day, and in some houses they ate only one. This state of affairs persisted until the 18th century, when potatoes replaced potatoes.
It
should be noted that the porridge of that time is significantly
different from our current ideas about this product: the medieval
porridge can not be called "mushy", in the sense that we now attach to
this word, it was firm, solid enough that it could be cut. Another peculiarity of that porridge was that it was not essential what it consisted of.
In
one Irish law of the 8th century, it is clearly stated which sections
of the population, what porridge should be eaten: "For the lower class,
it is sufficient to have oatmeal cooked in buttermilk and old butter to
it, middle class members are supposed to eat porridge from pearl barley
and fresh milk, and put fresh oil in it, and royal sour should be served sweetened with honey porridge of wheat flour and fresh milk. " Along
with porridge from ancient times, mankind is known for "dinner from one
dish" - thick soup, replacing the first and second. It
is found in the kitchens of the most diverse cultures (Arabs and
Chinese use a double bowler for cooking it - meat and various vegetables
are cooked in the lower compartment, and rice "comes" on the rice
rising from it) and just like porridge it was food for the poor until his preparations did not use expensive ingredients. A
special love for this dish is a practical explanation: in the medieval
kitchen (both in princely and peasant), food was cooked in a boiler
suspended on rotating mechanisms over an open fire (later in a
fireplace). And
what could be simpler than throwing all the ingredients that you can
get into such a cauldron and cook a rich broth from them. At the same time, the taste of soup is very easy to change, simply by changing the ingredients. Although
archaeological finds show that much more often peasants ate pearl
barley and vegetables, but they also used meat for food.
Meat, fat, oil Having
read books about the life of aristocrats, impressed by the colorful
descriptions of the feasts, modern man firmly believed that the
representatives of this estate were exclusively game-eaters. In fact, this dish was only 5% in their diet.
Pheasants, swans, wild ducks, deaf ears, deer ... It sounds magical. But in fact, the table was usually served chickens, geese, sheep and goats. A special place in the medieval cuisine was occupied by a roast. Arguing
or reading about meat cooked on a spit or grate, we forget about the
more than minor development of the dentistry at that time. But how can one chew hard meat with a toothless jaw? The savvy came to the rescue: the meat was kneaded in a mortar to a
mushy state, thickened by the addition of eggs and flour, and the
resulting mass was fried on a spit in the form of ox or sheep. Also
sometimes came with fish, a feature of this variation of the dish was
that the "kashka" was pushed into the skin, skilfully pulled from the
fish, and then cooked or fried.
The
corresponding state of dentistry also influenced the fact that
vegetables were usually served in the form of puree (shredded vegetables
mixed with flour and egg). The first person who started to serve vegetables to the table cut into pieces was the Martino meter. Strange
now it seems to us that fried meat in the Middle Ages is often also
cooked in broth, and the cooked chicken, having rolled in flour, was
added to the soup. With such a double treatment, the meat lost not only its crispy crust, but also the taste. With
regard to the fat content of food and ways to make it so, aristocrats
used sunflower, and later butter, for this purpose, and the peasants
were content with lard.
CanningDrying, smoking and pickling as methods of preserving products in the Middle Ages were already known.1. Dried fruits - pears, apples, cherries - and vegetables. Dried
or dried in the stove, they persisted for a long time and were often
used in cooking: especially they were liked to add to wine. Fruits were also used to make compote (fruit, ginger). However, the obtained liquid was not consumed immediately, but
thickened and then cut: it turned out something like candy - pra-candy.2.
Smoked meat, fish and sausages - this was due primarily to the seasonal
slaughter of cattle, which took place in October-November, because,
firstly, in early November it was necessary to pay a natural tax, and
secondly, it allowed Do not spend in winter on animal feed.3. Sea fish, imported for consumption during fasting, were preferred to be salted. Salted also many varieties of vegetables, for example, beans and peas. As for cabbage, it was sour, that is put in a pickle.
I think that today there is enough information about food ...)
Relatively recently, I began to engage in a historical medieval battle. as it turned out it is not so easy. the weapon is heavy, the helmet gives a small overview. however, this is for sure the most interesting sport for me. during the training I not only physically strengthened myself, but
also learned a lot of the new from the history of the Middle Ages.
The fighter-participant of tournaments is dressed in full armor, which, like weapons, is made from historical samples. For training, high-quality protective sports equipment is used. Classes are held intensively and without harm to health. In
contrast to the show battles, often held at festivals of the historical
reconstruction of the Middle Ages, medieval battles are in full
contact, judged by sports judges who have special training and
experience of participating in competitions. Also,
unlike historical fencing, the medieval battle took a lot from modern
martial arts, given that wrestling technique is its essential component,
not only is it not banned, but it is also mandatory.
Hello!
Today I will tell a little about medieval weapons. Recently I came
across an interesting article, and that's what I found out... The composition of the weapon and its development depended on the geographical position of a particular state. It is possible to single out the main groups of countries, due to the
cultural ties between which their weapons complexes were similar and
developed together.Now more about countries
Europe. Originally
developed largely thanks to the Roman Empire, a European arsenal is
being formed, influenced by West Asian weapons (sabers, firearms). This includes Russia. Western Asia.In particular, it includes the Arab countries, Turkey. Developed under the influence of Byzantium and the Asian countries. Byzantium.It is the heir of the Roman Empire, because of the characteristics of the weapons can not be attributed to Europe or Asia. East Asia. This, in particular, Japan, China, Mongolia, Korea, Vietnam, India. They form an autonomous armament complex, in particular, it is here that firearms are invented. Later, European travelers had little influence on the weapons of this region. America. The arms of the American Indians developed autonomously and in isolation from the influence of other regions.Medieval weapons are classified according to the principle of action. It can be divided into cold, gunshot, manual throwing and mechanical throwing machines. In turn, cold weapons are divided into weapons of melee and ranged combat, and also classified by the nature of the impact.
The impact
weapon is designed to inflict blows of crushing action due to its
impulse with a shock part of a large area Stitching - to
apply jabs to the point of the weapon, due to high pressure on a small
area. Slashing - for applying cutting
shocks with the tip of the tip, due to the high pressure The
piercing-cutting weapon has a tip intended for applying both jabs and
chopping strokes.
Postscript if you are interested in learning more about this topic, write to me!)
