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The collection holds Babylonian clay tablet YBC 7289 (c. 1800–1600 BC). [1] The tablet displays an approximation of the square root of 2 . Comprising some 45,000 items, the Yale Babylonian Collection is an independent branch of the Yale University Library housed on the Yale University campus in Sterling Memorial Library at New Haven ...
Nawal Nasrallah is a U.S.-based Iraqi food writer, food historian, English literature scholar, and translator from Arabic into English. [1] She is best known for her cookbook featuring Iraqi cuisine, entitled Delights from the Garden of Eden, and for editions of medieval Arabic cookbooks, including Annals of the Caliphs’ Kitchens, an annotated translation of the tenth-century, Abbasid-era ...
YBC 7289 is a Babylonian clay tablet notable for containing an accurate sexagesimal approximation to the square root of 2, the length of the diagonal of a unit square. This number is given to the equivalent of six decimal digits, "the greatest known computational accuracy ... in the ancient world". [ 1 ]
Ettalene Mears Grice (March 25, 1887 – December 4, 1927) was an American educator, curator, and scholar of ancient Assyria and Babylonia. In 1917, she was the first woman to earn a Ph.D. in Assyriology at Yale University, and was acting curator of the Yale Babylonian Collection from 1925 to 1926.
the Babylonian Collection at Yale University. Tablets from the Yale Babylonian Collection have been published by G.M. Beckman in the Catalogue of the YBC [2] and by Oded Tammuz [3] [4] [5] of Ben Gurion University many dated to the reign of Samsuiluna, the Böhl Collection at The Netherlands Institute for the Near East [6] [7] at Leiden University,
In 1910, Clay became the William M. Laffan Professor of Assyriology and Babylonian Literature at Yale University. [2] In 1909, J. Pierpont Morgan funded the founding of the Yale Babylonian Collection at Yale University. Clay served as its first curator, a position which he held until his death in 1925.
Hadji bada, also known as Iraqi Jewish almond cookies, [1] [2] is a popular Israeli cookie of Sephardi Jewish origin made with ground blanched almonds or walnuts, egg whites, sugar or more traditionally honey, spices, and oftentimes topped with whole almonds and infused with rose water, that is traditionally made during Passover (), as it is one of the few desserts which is unleavened and does ...
However, these sacrificial "recipes" can be assumed to represent some of the everyday uses of oil and methods for cooking and frying. [35] Olive oil was mixed with flour to make bread in the story of Elijah and the widow of Zarephath (1 Kings 17:12–13) and is also noted as a valuable product for eating (Ezekiel 16:13,19).