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British Library, London. The Epistle to the Colossians[a] is the twelfth book of the New Testament. It was written, according to the text, by Paul the Apostle and Timothy, and addressed to the church in Colossae, a small Phrygian city near Laodicea and approximately 100 miles (160 km) from Ephesus in Asia Minor. [3]
e. The First Epistle to the Corinthians[a] (Ancient Greek: Α΄ ᾽Επιστολὴ πρὸς Κορινθίους) is one of the Pauline epistles, part of the New Testament of the Christian Bible. The epistle is attributed to Paul the Apostle and a co-author, Sosthenes, and is addressed to the Christian church in Corinth. [3] Despite the name ...
Medieval cuisine. Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the 5th to the 15th century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for ...
According to Paul, writing during his first Roman imprisonment, Epaphras was the one who shared the gospel with the Colossians and possibly started the church there: Paul speaks of “the day you heard [the gospel]” and reminds them that “you learned it from Epaphras” (Colossians 1:6–7). Epaphras traveled to Rome to visit Paul ...
The ancient Romans ate walnuts, almonds, pistachios, chestnuts, hazelnuts (filberts), pine nuts, and sesame seeds, which they sometimes pulverized to thicken spiced, sweet wine sauces for roast meat and fowl to serve on the side or over the meat as a glaze.
The Pauline epistles are the thirteen books in the New Testament traditionally attributed to Paul the Apostle. There is strong consensus in modern New Testament scholarship on a core group of authentic Pauline epistles whose authorship is rarely contested: Romans, 1 and 2 Corinthians, Galatians, Philippians, 1 Thessalonians, and Philemon.
Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan. Gentle frying. Hot salt frying. Pan frying – cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking. Pressure frying.
Frontispiece of a T. J. Allman edition. A New System of Domestic Cookery, first published in 1806 by Maria Rundell, was the most popular English cookery book of the first half of the nineteenth century; it is often referred to simply as Mrs Rundell, but its full title is A New System of Domestic Cookery: Formed Upon Principles of Economy; and Adapted to the Use of Private Families.