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El Carmel (Catalan pronunciation: [əl kəɾˈmɛl]), or simply Carmel, is a neighbourhood in the district of Horta-Guinardó, in Barcelona, Catalonia, Spain. Carmel is in the municipal district of Horta-Guinardó.
Mission Carmel has been designated a National Historic Landmark by the National Park Service. It is an active parish church of the Roman Catholic Diocese of Monterey. [39] [40] In addition to its activity as a place of worship, Mission Carmel also hosts concerts, art exhibits, lectures, and numerous other community events.
Al-Karmil or El-Carmel (Arabic: الكرمل) is a bi-weekly Arabic-language newspaper founded toward the end of Ottoman imperial rule in Palestine. [1] [2] Named for Mount Carmel in the Haifa district, the first issue was published in December 1908, [1] with the stated purpose of "opposing Zionist colonization".
El Carmel is a station on the Barcelona metro network, served by L5. It is part of the extension that opened on 30 July 2010. It is part of the extension that opened on 30 July 2010. Services
Caramel (/ ˈ k ær ə m ɛ l / or / ˈ k ɑːr m əl / [1] [2]) is a confectionery product made by heating a range of sugars.It is used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, or as a topping for ice cream and custard.
Carmel (pronounced / ˈ k ɑːr m əl /) is a town in Putnam County, New York, United States.As of the 2020 United States census, the town had a population of 33,576. [2]The Town of Carmel is on the southern border of Putnam County, abutting Westchester County, approximately 50 miles (80 km) north of New York City and 10 miles (16 km) west of Danbury, Connecticut.
Carmel is the symbol of the contemplative life, the life wholly dedicated to the quest for God, wholly orientated towards intimacy with God; and the one who has best realized this highest of ideals is Our Lady herself, "Queen and Splendor of Carmel". [1] Devotees the Blessed Mother of Mount Carmel might raise petitions to her through the prayer:
Custard has a long documented history, but crème caramel or flan in its modern form, with soft caramel on top, and prepared and cooked using a bain-marie, is first documented in La cuisinière provençale by Jean Baptiste Reboul published in 1897.