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A calathus / ˈ k æ l ə θ ə s / or kalathos / ˈ k æ l ə ˌ θ ɒ s / (Ancient Greek: κάλαθος, plural calathi or kalathoi κάλαθοι) was a basket in the form of a top hat, used to hold wool or fruit, often used in ancient Greek art as a symbol of abundance and fertility. These baskets were made by weaving together reeds or ...
Papyrus was gradually overtaken in Europe by a rival writing surface that rose in prominence known as parchment, which was made from animal skins. By the beginning of the fourth century A.D., the most important books began to be manufactured in parchment, and works worth preserving were transferred from papyrus to parchment. [9]
A great method of reconstructing a layer of carbonized papyri is to use Japanese tissue paper and a sheet of glass, on which to place the layer. Then a layer of wax paper or plastic paper is placed over the whole reconstruction and then cover that with a glass plate. [16] This step is done to ease the process of turning the papyrus layers over.
The paper web is then washed in water, which stops the hydrolysis of the cellulose and causes a kind of cellulose coating to form on the waterleaf. The final paper is dried. This coating is a natural non-porous cement, that gives to the vegetable parchment paper its resistance to grease and its semi-translucency.
The word "paper" is etymologically derived from papyrus, Ancient Greek for the Cyperus papyrus plant. Papyrus is a thick, paper-like material produced from the pith of the Cyperus papyrus plant which was used in ancient Egypt and other Mediterranean societies for writing long before paper was used in China. [4]
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Ancient Greek crafts (or the craftsmanship in Ancient Greece) was an important but largely undervalued, economic activity. It involved all activities of manufacturing transformation of raw materials, agricultural or not, both in the framework of the oikos and in workshops of size that gathered several tens of workers.
Preheat the oven to 425ºF. Bring a large pot of salted water to a boil. Drop in the pasta, quickly return to a boil, and cook until slightly underdone and chewy, 1 to 6 minutes, depending on how ...