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Lightstormn — Yasushi Sato
Published: 2011-04-29 23:09:28 +0000 UTC; Views: 419; Favourites: 23; Downloads: 15
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Description
Hey guys what is up
I am completely surprised by how well this turned out since this is my first time I'm doing a mixed media, both traditional and digital.[meaning i drew the drawing itself in pencil and colored digitally]
I was completely guessing and probably did it a much harder way but it worked
But I'm sure that many of you guys know how to do this much better than i can so please give me advice, comments, or you opinions on what i can do in this drawing.
And by the way i used opencanvas to color this not the smartest shoice i know but it worked ^-^
And if you do like this please fav this deviantion this shows me if you guys like this type of art and if i should do more of this kind of art in the future cause i had fun making this but i want your guys input.
Should i try to do more of this mixed media? leave a comment down below VV.
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Comments: 152
yeah I'll try to do more but i think i did it the hard way
👍: 0 ⏩: 1
well the not so correct way
👍: 0 ⏩: 1
I just experimented with different color modes, dodge and burn, etc etc. ahaaaaaaa. -__-
👍: 0 ⏩: 1
well i made a new layer made it 40% transparent then colored over it then shaded with burn/dodge
👍: 0 ⏩: 1
doesnt o/c have different color modes like "multiply" or "soft light"? o_O
👍: 0 ⏩: 1
i think so but im not too familar with all the modes
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just create a new layer and set a color mode [experiment ._________." ] and color over it
👍: 0 ⏩: 1
but i have to work on my project but i keep on derping on the computer
👍: 0 ⏩: 1
eh i have 2 more days to do it.
👍: 0 ⏩: 1
Aha I'm doing that with my sci project right now D:
👍: 0 ⏩: 1
me too i spent the last 2 hours cutting the outlines of fruits and thats the hardesr part =_="
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fruits? lol. I spent the last few hours on wikipedia -__-
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Yes i finally finished my project it took 12 consectutive hours i never worked so hard TT_TT 12:00pm to 12:00 am exactly
👍: 0 ⏩: 1
but it still isnt very good i did it all in one day
👍: 0 ⏩: 1
scoff. =___= at least I'm not doing major procrastinating
👍: 0 ⏩: 1
but procrastinators actually do the assignment i just shoved all the pain into 12 hours of my saterday
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I went to an Italian grill for my Saturday tyvm.
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I want to a japanese sushi bar
👍: 0 ⏩: 1
i love sushi you asian failure =_="
And they dont only serve sushi they serve pretty much everything
noodles tempua miso beef chicken udon kitsune kitsu rice bentos sake etc.
👍: 0 ⏩: 1
Well imma picky eater and I don't eat most japanese foods because most contain seafood and I don't eat most seafood except for crab =..=
👍: 0 ⏩: 1
Japanese cuisineFrom Wikipedia, the free encyclopediaJump to: navigation, search
This article is missing citations or needs footnotes. Please help add inline citations to guard against copyright violations and factual inaccuracies. (July 2008)
Kaiseki cuisineJapanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule. In the early modern era significant changes occurred resulting in the introduction of non-Japanese cultures, most notably Western culture, to Japan.
The modern term "Japanese cuisine" (nihon ryōri (日本料理?) or washoku (和食?)) means traditional-style Japanese food, similar to that already existing before the end of national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese people who have made these methods their own. Japanese cuisine is known for its emphasis on seasonality of food (旬, shun),[1] quality of ingredients and presentation. The Michelin Guide has awarded Japanese cities by far the most Michelin stars of any country in the world (for example, Tokyo alone has more Michelin stars than Paris, Hong Kong, New York, LA and London combined).[2][3]
[edit] National cuisine[edit] History[edit] Ancient era - Heian periodFollowing the Jōmon period, Japanese society shifted from semi-sedentary hunter-gatherer lifestyle to an agricultural society. This was the period in which rice cultivation began, having been introduced by China.[4] Rice was commonly boiled plain and called gohan or meshi, and, as cooked rice has since always been the preferred staple of the meal, the terms are used as synonyms for the word "meal". Peasants often mixed millet with rice, especially in mountainous regions where rice did not proliferate.[5]
During the Kofun period, Chinese culture was introduced into Japan from the Korean Peninsula. As such, Buddhism became influential on Japanese culture. After the sixth century, Japan directly pursued the imitation of Chinese culture of the Tang dynasty.[6] It was this influence that marked the taboos on the consumption of meat in Japan. In 675 AD, Emperor Temmu decreed a prohibition on the consumption of cattle, horses, dogs, monkeys, and chickens during the 4th-9th months of the year; to break the law would mean a death sentence. Monkey was eaten prior to this time, but was eaten more in a ritualistic style for medicinal purposes. Chickens were often domesticated as pets,[citation needed] while cattle and horses were rare and treated as such. A cow or horse would be ritually sacrificed on the first day of rice paddy cultivation, a ritual introduced from China. Emperor Temmu's decree, however, did not ban the consumption of deer or wild boar, which were important to the Japanese diet at that time.[7]
The eighth century saw many additional decrees made by emperors and empresses banning the killing of any animals. In 752 AD, Empress Kōken decreed a ban on fishing, but made a promise that adequate rice would be given to fishermen whose livelihood would have otherwise been destroyed. In 927 AD, regulations were enacted that stated that any government official or member of nobility that ate meat was deemed unclean for three days and could not participate in Shinto observances at the imperial court.[8]
Chopsticks on a chopstick restIt was also the influence of Chinese cultures that brought chopsticks to Japan early in this period.[9][10][11][12][13] Chopsticks at this time were used by nobility at banquets; they were not used as everyday utensils however, as hands were still commonly used to eat. Metal spoons were also used during the 8th-9th century, but only by the nobility.[14] Dining tables were also introduced to Japan at this time. Commoners used a legless table called a oshiki, while nobility used a lacquered table with legs called a zen. Each person used his own table. Lavish banquets for the nobility would have multiple tables for each individual based upon the number of dishes presented.[15]
Upon the decline of the Tang dynasty in the ninth century, Japan made a move toward its individuality in culture and cuisine. The abandonment of the spoon as a dining utensil – which was retained in Korea – is one of the marked differences, and commoners were now eating with chopsticks as well. Trade continued with China and Korea, but influence en masse from outside of Japan would not be seen again until the 19th century. The 10th and 11th centuries marked a level of refinement of cooking and etiquette found in the culture of the Heian nobility. Court chefs would prepare many of the vegetables sent as tax from the countryside. Court banquets were common and lavish; garb for nobility during these events remained in the Chinese style which differentiated them from the plain clothes of commoners.[16]
The dishes consumed after the 9th century included grilled fish and meat (yakimono), simmered food (nimono), steamed foods (mushimono), soups made from chopped vegetables, fish or meat (atsumono), jellied fish (nikogori) simmered with seasonings, sliced raw fish served in a vinegar sauce (namasu), vegetables, seaweed or fish in a strong dressing (aemono), and pickled vegetables (tsukemono) that were cured in salt to cause lactic fermentation. Oil and fat were avoided almost universally in cooking. Sesame oil was used, but rarely, as it was of great expense to produce.[17]
Documents from the Heian nobility note that fish and wild fowl were common fare along with vegetables. Their banquet settings consisted of a bowl of rice and soup, along with chopsticks, a spoon, and three seasonings which were salt, vinegar and hishio, which was a fermentation of soybeans, rice, wheat, sake and salt. A fourth plate was present for mixing the seasonings to desired flavor for dipping the food. The four types of food present at a banquet consisted of dried foods (himono), fresh foods (namamono), fermented or dressed food (kubotsuki), and desserts (kashi). Dried fish and fowl were thinly sliced (e.g. salted salmon, pheasant, steamed and dried abalone, dried and grilled octopus), while fresh fish, shellfish and fowl were sliced raw in vinegar sauce or grilled (e.g. carp, sea bream, salmon, trout, pheasant). Kubotsuki consisted of small balls of fermented sea squirt, fish or giblets along with jellyfish and aemono. Desserts would have included Chinese cakes, and a variety of fruits and nuts including pine nuts, dried chestnuts, acorns, jujube, pomegranate, peach, apricot, persimmon and citrus. The meal would be ended with sake.[18]
[edit] Kamakura periodThe Kamakura period marked a large political change in Japan. Prior to the Kamakura period, the samurai were guards of the landed estates of the nobility. The nobility, having lost control of the Japanese countryside, fell under the militaristic rule of the peasant class samurai, with a military government being set up in 1192 in Kamakura giving way to the period. Once the position of power had been exchanged, the role of the court banquets changed. The court cuisine which had prior to this time emphasized flavor and nutritional aspects changed to a highly ceremonial and official role.[19]
Minamoto Yoritomo, the first shogun, punished other samurai who followed the earlier showy banquet style of the nobility. The shogun banquet, called ōban, was attended by military leaders from the provinces. The ōban originally referred to a luncheon on festival days attended by soldiers and guards during the Heian period, and was attached to the warrior class. The menu usually consisted of dried abalone, jellyfish aemono, pickled ume called umeboshi, salt and vinegar for seasoning, and rice. Later in the period, the honzen ryōri banquet became popularized.[20]
The cuisine of the samurai came distinctly from their peasant roots. The meals prepared emphasized simplicity while being substantial. The cuisine avoided refinement, ceremony and luxury, and shed all further Chinese influence. One specific example is the change from wearing traditional Chinese garb to a distinct clothing style that combined the simple clothing of the common people. This style evolved into the kimono by the end of the Middle Ages.[21]
The Buddhist vegetarian philosophy strengthened during the Kamakura period as it began to spread to the peasants. Those who were involved in the trade of slaughtering animals for food or leather came under discrimination. Those practicing this trade were considered in opposition to the Buddhist philosophy of not taking life, while under the Shinto philosophy they were considered defiled. This discrimination intensified, and eventually led to the creation of a separate caste, the burakumin.[22]
[edit] Modern era This section does not cite any references or sources.
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Japanese cuisine is based on combining staple foods, typically rice or noodles, with a soup and okazu (おかず) — dishes made from fish, meat, vegetable, tofu and the like — to add flavor to the staple food. These are typically flavored with dashi, miso, and soy sauce and are usually low in fat and high in salt.
A standard Japanese meal generally consists of several different okazu accompanying a bowl of cooked white Japanese rice (gohan, 御飯), a bowl of soup and some tsukemono (pickles).
The most standard meal comprises three okazu and is termed ichijū-sansai (一汁三菜; "one soup, three sides"). Different cooking techniques are applied to each of the three okazu; they may be raw (sashimi), grilled, simmered (sometimes called boiled), steamed, deep-fried, vinegared, or dressed. This Japanese view of a meal is reflected in the organization of Japanese cookbooks: Chapters are devoted to cooking techniques as opposed to ingredients. There may also be chapters devoted to soups, sushi, rice, noodles, and sweets.
As Japan is an island nation its people eat much seafood. Meat-eating has been rare until fairly recently due to restrictions of Buddhism.[citation needed] However, strictly vegetarian food is rare since even vegetable dishes are flavored with the ubiquitous dashi stock, usually made with katsuobushi (dried skipjack tuna flakes). An exception is shōjin ryōri (精進料理), vegetarian dishes developed by Buddhist monks. However, the advertised shōjin ryōri at public eating places includes some non-vegetarian elements.
Noodles are an essential part of Japanese cuisine usually as an alternative to a rice-based meal. Soba (thin, grayish-brown noodles containing buckwheat flour) and udon (thick wheat noodles) are the main traditional noodles and are served hot or cold with soy-dashi flavorings. Chinese-style wheat noodles served in a meat stock broth known as ramen have become extremely popular over the last century.
Vegetable consumptions has dwindled but processed foods has become more prominent in Japanese households due to the rising costs of general foodstuffs.[23]
[edit] Common staple foods found on a national level (Shushoku) This section does not cite any references or sources.
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There are many staple foods that are considered part of Japan's national cuisine today. Below are listed some of the most common.
Tamago kake gohan (left), tsukemono and miso-shiru (miso soup).Rice (gohan, 御飯)
Since its cultivation in Japan about 2000 years ago, rice has been Japan's most important crop. Its fundamental importance to the country and its culture is reflected by the facts that rice was once used as a currency, and that the Japanese word for cooked rice gohan (御飯) or meshi (飯, generally only referred to as such by males) also has the general meaning of "meal". The literal meaning of breakfast (asagohan), for example, is "morning rice".
Japanese rice is short grain and becomes sticky when cooked. Most rice is sold as hakumai ("white rice"), with the outer portion of the grains (nuka) polished away. Unpolished rice (genmai) is considered less delicious by most people, but its popularity has been increasing recently because gemmai is more nutritious and healthier than hakumai.
A second major rice variety used in Japan is mochi rice. Cooked mochi rice is more sticky than conventional Japanese rice, and it is commonly used for sekihan (cooked mochi rice with red beans), or for pounding into rice cakes.
Rice is processed and prepared in many different ways. Some popular processed rice products are listed below, while a list of popular ways to use rice can be found here. okayu, sake, wagashi, senbei, mochi, donburi (どんぶり, "bowl") and sushi.[24]
Noodles (men-rui, 麺類)
Noodles often take the place of rice in a meal. They are featured in many soup dishes, or served chilled with a sauce for dipping.
Bread (pan, パン)
Bread/Pan is not native to Japan and is not considered traditional Japanese food, but since its introduction in the 19th century it has become common. The word pan is a loanword originally taken from Portuguese.
[edit] Common foods and dishes found on a national level This section does not cite any references or sources.
Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (July 2009)
There are many dishes that are considered part of Japan's national cuisine today. Below are listed some of the most common.
Common Japanese savory main and side dishes (okazu, おかず) found on a national level
Grilled and pan-fried dishes (yakimono (焼き物)), stewed/simmered dishes (nimono (煮物)), stir-fried dishes (itamemono (炒め物)), steamed dishes (mushimono (蒸し物)), deep-fried dishes (agemono (揚げ物)), sashimi, soups (suimono (吸い物) and shirumono (汁物)), pickled, salted, and dressed foods (tsukemono (漬け物), aemono (和え物), sunomono (酢の物)), chinmi
Common Japanese sweets and snacks (okashi (おかし), oyatsu (おやつ)) found on a national level
Japanese-style sweets (wagashi, 和菓子), old-fashioned Japanese-style sweets (dagashi, 駄菓子), Western-style sweets (yōgashi, 洋菓子), sweets bread (kashi pan, 菓子パン)
Teas and other drinks found on a national level
Flavorings used on a national level
[edit] Imported and adapted foodsJapan has incorporated imported food from across the world (mostly from Asia, Europe and to a lesser extent the Americas), and have historically adapted many to make them their own.
Foods imported from Portugal in the 16th century
Other adapted cuisines in Japan
Fusion dishes
[edit] YōshokuMain article: Yōshoku
This section does not cite any references or sources.
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Japan today abounds with home-grown, loosely western-style food. Many of these were invented in the wake of the 1868 Meiji restoration and the end of national seclusion, when the sudden influx of foreign (in particular, western) culture led to many restaurants serving western food, known as yōshoku (洋食), a shortened form of seiyōshoku (西洋食) lit. Western cuisine, opening up in cities. Restaurants that serve these foods are called yōshokuya (洋食屋), lit. Western cuisine restaurants.
Many yōshoku items from that time have been adapted to a degree that they are now considered Japanese and are an integral part of any Japanese family menu. Many are served alongside rice and miso soup, and eaten with chopsticks. Yet, due to their origins these are still categorized as yōshoku as opposed to the more traditional washoku (和食), lit. Japanese cuisine.
Common yōshoku dishes
[edit] Regional cuisineMain article: Japanese regional cuisine
Japanese cuisine offers a vast array of regional specialties known as kyōdo ryōri (郷土料理), many of them originating from dishes prepared using traditional recipes with local ingredients. Mainly, there are Kanto region food and Kansai region food. Kanto region foods taste very strong. For example the dashi-based broth for serving udon noodles is heavy on dark soy sauce, similar to soba broth. On the other hand Kansai region foods are lightly seasoned, with clear udon noodles made with light soy sauce.[25]
While "local" ingredients are now available nationwide, and some originally regional dishes such as okonomiyaki and Edo-style sushi have spread throughout Japan and is no longer considered as such, many regional specialties survive to this day, with some new ones still being created.
[edit] IngredientsSee also: List of Japanese ingredients, Category:Japanese ingredients
The following is a list of ingredients found in Japanese cuisine:
Rice
Beans
Eggs
Flour
Fruits
Fu (wheat gluten)
Meats
Mushrooms
Noodles
Soy products
Vegetables
Many types of seafood are part of Japanese cuisine. Only the most common are in the list below. Includes freshwater varieties:
Seafood
Finned fish
Sea mammals
Shellfish
Crab (Kani)
Roe
Processed seafood
Seaweed
[edit] Traditional table settings This section does not cite any references or sources.
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The traditional Japanese table setting has varied considerably over the centuries, depending primarily on the type of table common during a given era. Before the 19th century, small individual box tables (hadoken, 箱膳) or flat floor trays were set before each diner. Larger low tables (chabudai, ちゃぶ台) that accommodated entire families were gaining popularity by the beginning of the 20th century, but these gave way to western style dining tables and chairs by the end of the 20th century.
Traditional Japanese table setting is to place a bowl of rice on your left and to place a bowl of miso soup on your right side at the table. Behind these, each okazu is served on its own individual plate. Based on the standard three okazu formula, behind the rice and soup are three flat plates to hold the three okazu; one to far back left, one at far back right, and one in the center. Pickled vegetables are often served on the side but are not counted as part of the three okazu. Chopsticks are generally placed at the very front of the tray near the diner with pointed ends facing left and supported by a chopstick rest, or hashioki.[25]
[edit] Dining etiquette This section does not cite any references or sources.
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See also: Japanese etiquette#Eating and drinking
It is customary to say itadakimasu, いただきます (literally "I [humbly] receive") before starting to eat a meal, and gochisōsama deshita, ごちそうさまでした (literally "It was a feast") to the host after the meal and the restaurant staff when leaving.
Hot towel
Before eating, most dining places will provide either a hot towel or a plastic-wrapped wet napkin (an oshibori). This is for cleaning hands before eating (and not after). It is rude to use them to wash the face or any part of the body other than the hands.
Bowls
The rice or the soup is eaten by picking up the bowl with the left hand and using chopsticks with the right, or vice versa if you are left-handed. Traditionally, chopsticks were held in the right hand and the bowl in the left – in fact, Japanese children were taught to distinguish left from right as "the right hand holds the chopsticks, the left hand holds the bowl" – but left-handed eating is acceptable today. Bowls may be lifted to the mouth, but should not be touched by the mouth except when drinking soup.
Soy sauce
Soy sauce is not usually poured over most foods at the table; a dipping dish is usually provided. Soy sauce is, however, meant to be poured directly onto tofu and grated daikon dishes, and in the raw egg when preparing tamago kake gohan ("egg on rice"). In particular, soy sauce should never be poured onto rice or soup. It's considered rude to waste soy sauce so moderation should be used when pouring into dishes.
Chopsticks
Chopsticks are never left sticking vertically into rice, as this resembles incense sticks (which are usually placed vertically in sand) during offerings to the dead. Using chopsticks to spear food or to point is frowned upon. It is very bad manners to bite chopsticks.
Communal dish
When taking food from a communal dish, unless they are family or very close friends, one should turn the chopsticks around to grab the food; it is considered more sanitary. Alternatively, one could have a separate set of chopsticks for communal dishes.
Sharing
If sharing food with someone else, move it directly from one plate to another. Never pass food from one pair of chopsticks to another, as this recalls passing bones during a funeral.
Eat what is given
It is customary to eat rice to the last grain. Being a picky eater is frowned on, and it is not customary to ask for special requests or substitutions at restaurants. It is considered ungrateful to make these requests especially in circumstances where you are being hosted, as in a business dinner environment. Good manners dictate that you respect the selections of the host.
Drinking
Even in informal situations, drinking alcohol starts with a toast (kanpai, 乾杯) when everyone is ready. It is not customary to pour oneself a drink; rather, people are expected to keep each other's drinks topped up. When someone moves to pour your drink you should hold your glass with both hands and thank them.
[edit] Dishes for special occasions This section does not cite any references or sources.
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In Japanese tradition some dishes are strongly tied to a festival or event. These dishes include:
Botamochi, a sticky rice dumpling with sweet azuki paste served in spring, while the term Hagi/Ohagi is used in the fall season.
Chimaki (steamed sweet rice cake): Tango no Sekku and Gion Festival.
Hamo (a kind of fish) and somen: Gion Festival.
Osechi: New Year.
Sekihan, literally "red rice", is served for any celebratory occasion. It is usually sticky rice cooked with azuki, or red bean, which gives the rice its distinctive red color.
Soba: New Year's Eve. This is called toshi koshi soba (ja:年越しそば) (literally "year crossing soba").
Chirashizushi, Ushiojiru (clear soup of clams) and amazake: Hinamatsuri.
In some regions every 1st and 15th day of the month people eat a mixture of rice and azuki (azuki meshi (小豆飯), see Sekihan).
[edit] Sake and shōchū This section does not cite any references or sources.
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Sake is a rice wine that typically contains 12%~20% alcohol and is made by multiple fermentation of rice. At traditional meals, it is considered an equivalent to rice and is not simultaneously taken with other rice-based dishes. Side dishes for sake are particularly called sakana or otsumami.
Shōchū is a spirit most commonly distilled from barley, sweet potato, or rice.
[edit] Foreign food
A McDonald's in Narita, Japan. The sign reads: "MacDonald Hamburger". This section does not cite any references or sources.
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Main article: Yōshoku
Foods from other countries vary in their authenticity. In Tokyo, it is quite easy to find restaurants serving authentic foreign cuisine. However, in most of the country, in many ways, the variety of imported food is limited; for example, it is rare to find pasta that is not of the spaghetti or macaroni varieties in supermarkets or restaurants; bread is very rarely of any variety but white; and varieties of imported breakfast cereals are very limited, usually either frosted or chocolate flavored.
Japanese rice is usually used instead of indigenous rice (in dishes from Thailand, India, Italy, etc.) or including it in dishes when originally it would not be eaten with it (in dishes like hamburger, steak, omelettes, etc.).
Chinese food is the most popular foreign cuisine throughout Japan. It is closely followed by Korean barbecue and Italian pasta.[26]
"Italian" restaurants tend to only have pizza and pasta on their menus. The cheaper Italian places in Japan tend to serve more Americanized versions of Italian foods, which often vary wildly from the versions found in Italy or in other countries. For pizza delivery, Pizza Hut and Domino's can easily be found in major cities, although the menus are localized. Corn, mayonnaise, and seafood toppings are popular. In sit-down restaurants, the vast majority of pizzas have crusts that are thinner and crispier, and have far less cheese and other toppings than in the U.S.
Many Italian dishes are changed, however Japanese chefs have preserved many Italian seafood dishes that are forgotten in other countries. These include pasta with prawns, lobster (a specialty known in Italy as pasta all'aragosta), crab (an Italian specialty; in Japan it is served with a different species of crab), and pasta with sea urchin sauce (sea urchin pasta being a specialty of the Puglia region).
Hamburger chains include McDonald's, First Kitchen, Lotteria and MOS Burger. Many chains developed uniquely Japanese versions of American fast food such as teriyaki burger, kinpira rice burger, fried shrimp burgers, and green tea milkshakes.
Curry, which was originally imported from India into Japan by the British in the Meiji era, was first adopted by the Imperial Japanese Army, eventually leading to its presence in Japanese cuisine. Japanese curry is unlike Indian or any other forms of curry. Unique Japanese ingredients include apples and honey. Even Japanese curry branded as Indian curry is quite different. For instance, some Japanese "Indian-style" curries contain beef and pork, making them unacceptable to most Hindus, Jains, and Muslims. Japanese versions of curry powder and sauces can be found in many foods, among them curry udon, curry bread, and curry tonkatsu.
[edit] Cuisine outside of Japan This section does not cite any references or sources.
Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (July 2008)
Cold soba noodles with dipping sauce.Many countries have imported portions of Japanese cuisine. Some may adhere to the traditional preparations of the cuisines, but in some cultures the dishes have been adapted to fit the palate of the local populace.
In Canada, Japanese cuisine has become quite popular in all medium and major cities, so that it is very unusual not to find one or more Japanese restaurants in cities above 100,000 population. Sushi, sashimi, and ramen are highly popular at opposite ends of the income scale, with ramen being a common low-budget meal. Sushi and sashimi takeout began in Toronto and Vancouver, but is now common throughout Canada. The largest supermarket chains all carry basic sushi and sashimi, and Japanese ingredients and ramen are readily available in most supermarkets. Most mid-sized mall food courts feature fast-food teppan cooking. Izakaya restaurants have gained a surge of popularity.
Japanese cuisine is an integral part of food culture in Hawaii as well as in other parts of the United States. Popular items are sushi, sashimi and teriyaki. Kamaboko, known locally as fish cake, is a staple of saimin, a noodle soup invented in and extremely popular in the state. Sushi, long regarded as quite exotic in the west until the 1970s, has become a popular health food in parts of North America, Western Europe and Asia.
In Mexico, certain Japanese restaurants have created what is known as "Sushi Mexicano", in which spicy sauces and ingredients accompany the dish or are integrated in sushi rolls. The habanero and serrano chiles have become nearly standard and are referred to as chiles toreados, as they are fried, diced and tossed over a dish upon request. A popular sushi topping, "Tampico", is made by blending chiles, mayonnaise, and crab imitation. Cream cheese and avocado is usually added to makizushi.
Kamaboko is popular street food in South Korea, where it is known as eomuk (어묵) or odeng (오뎅). It is usually boiled on a skewer in broth and sold from street restaurant carts where they can be eaten with alcoholic beverage, especially soju. In the winter, deep-fried eomuk-on-a-stick (known alternatively as "hot-bar") is a popular treat.
Taiwan has adapted many Japanese food items. Taiwanese versions of tempura, only barely resembling the original, is known as 天婦羅 or 甜不辣 (tianbula) and is a famous staple in night markets in northern Taiwan. Taiwanese versions of oden is known locally as oren (黑輪) or 關東煮 Kwantung stew, after the Kansai area.
Ramen, of Chinese origin, has been exported back to China in recent years where it is known as ri shi la mian (日式拉麵, "Japanese lamian"). Popular Japanese ramen chains serve ramen alongside distinctly Japanese dishes such as tempura and yakitori, something which would be seen as odd in Japan. Ramen has gained popularity elsewhere in part due to the success of the Wagamama chain, although they are quite different from Japanese ramen. Instant ramen, invented in 1958, has now spread throughout the world. Skewered versions of oden is a common convenience store item in Shanghai where it is known as aódiǎn (熬点).
In Australia, sushi is considered a very popular lunch/snack option with one or two sushi bars in every shopping center. It would be hard to find a metropolitan area where it is not available, with some major supermarkets stocking pre-packaged options. There are also many casual 'food court' restaurants that cook fast food such as soft shell crab udon, tempura, and many other dishes. Also found are a great variety of 'sushi train' restaurants for a fun dining experience. In the city and surrounding suburbs there are many Japanese restaurants for formal dining.
In Brazil, Japanese food is widespread due to the large Japanese-Brazilian population living in the country, which represents the largest Japanese community living outside Japan. Over the past years, many restaurant chains such as Koni Store[27] have opened, selling typical dishes such as the popular temaki. Brazilians are particularly fond of yakisoba, which is readily available in all supermarkets, and often included in non-Japanese restaurant menus.
[edit] See alsoIron Chef
Japanese culture
Japanese New Year
List of Japanese cooking utensils
List of Japanese ingredients
List of Japanese dishes
List of Japanese condiments
Cuisine of Okinawa
Fake food in Japan
Kaiseki
Kagoshima ramen
Dobin mushi
Sushi
Sashimi
Chicken Tatsuta
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Did you learn to write summaries yet.
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yeah of course nobody else seemed to whenever someone does a book report they put way too many useless details =_="
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eight graders dont understand sarcasm
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in that case neither do you that was sarcasm as well -__-"
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wow do sixth graders cry so much >->
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Highly sensitive person
From Wikipedia, the free encyclopedia
A highly sensitive person (HSP) is a person having the innate trait of high psychological sensitivity (or innate sensitiveness as Carl Jung originally coined it). According to Elaine N. Aron and colleagues as well as other researchers, highly sensitive people, who comprise about a fifth of the population, may process sensory data much more deeply and thoroughly due to a biological difference in their nervous systems.[1]
This is a specific trait with key consequences that in the past has often been confused with innate shyness, social anxiety problems, inhibitedness, or even social phobia and innate fearfulness, introversion, and so on.[2] The existence of the trait of innate sensitivity was demonstrated using a test that was shown to have both internal and external validity.[3] Although the term is primarily used to describe humans, the trait is present in nearly all higher animals.
Contents [hide]
1 Usage
2 Epistemological considerations
3 Research
4 Attributes and characteristics
5 Contrast with Dabrowski's over-excitability
6 Criticism
7 See also
8 Sources and notes
9 Further reading
10 External links
[edit]Usage
The term "highly sensitive person" was coined by Dr. Elaine N. Aron in 1996, and the name is gaining popularity because it presents the trait in a positive light. It posits that shyness, inhibition, and fearfulness may or may not be acquired by highly sensitive people and animals, depending on environmental challenges. Other names used to describe the trait in literature include "introverted emotional temperament", "chronic cortical/cortisol arousal", "hypervigilance", and "innate shyness".
A number of books have been written on the topic, for example "Help Is On Its Way" by Jenna Forrest, "The Highly Sensitive Person's Survival Guide" with foreword by Elaine Aron, and "The Highly Sensitive Person's Companion" by Ted Zeff, PhD.
Dr. Aron describes the opposite end of the spectrum, "the opposite of a Highly Sensitive Person (HSP) is a person who takes many risks, that is, acts without reflecting very much. An HSP who is an HSS (High Sensation Seeker) also will find ways to have lots of new experiences, but won't take a lot of unreflected-upon risks."[4] She also cites studies involving other animals ranging from mammals to houseflies and goldfish.[5]
[edit]Epistemological considerations
The approach adopted by Aron and colleagues questions the role of notions such as "shyness" in explaining basic differences in behaviour that are encountered in many species, including humans. As opposed to shyness, which is constructed both as a negative trait and a genetic weakness that can be worsened by circumstances, the trait of high sensitivity is considered a basic, evolutionarily conserved trait with survival advantages in itself. Zoologists observed the existence of a shy-bold continuum in animal species:[6][7][8]
... in sunfish a "shy-bold continuum" has been identified, in which "bold" individuals differ from "shy" ones in their propensity to approach novel objects (including minnow traps), eat certain food items, and acclimate to laboratory environments. The "shy-bold continuum" has also been observed in humans and several other mammals.[citation needed]
Zoologists are aware that notions of shyness and boldness are anthropomorphic (as exemplified by the use of quotation marks, above; "personality" is another term used with quotation marks). Some animals and even insects were shown to get survival advantages (avoidance of dangers) and even, as a consequence, reproductive advantages (availability for "exuberant" courtship behaviours) from being "shy".[8]
Faced with this apparent misnaming of a basic survival strategy, Aron and colleagues developed the notion of high sensitivity, expanding on Jung's suggestion of the trait of innate sensitiveness, which he distinguished from his own notion of introversion. In support of this distinction, Aron showed that the Highly Sensitive Person Scale identified a sizable proportion of extroverted sensitive persons (30%). In addition, Aron provides evidence supporting that highly sensitive persons can also be highly sensitive to favourable social cues and respond with traits of extroversion.[9]
[edit]Research
The research on sensory-processing sensitivity, however, builds on Eysenck's views on introversion and arousal and Gray's work on the inhibition system. This research in turn builds on Pavlov's work on sensory response to both physical and mental over-stimulation, and work by Jung and his contemporaries differentiating extroverted and introverted cognitive sensitivity types.[9] This research shows that about 15-20% of humans and higher animals have a nervous system that is more sensitive to subtleties. This means that regular sensory information is processed and analyzed to a greater extent, which contributes to creativity, intuition, sensing implications and attention to detail, but which may also cause quick over-stimulation and over-arousal.[5]
This temperament may also have some correlation with continuously high cortisol levels, which may cause hypervigilance and susceptibility to trauma, or the same traumas may encourage hypervigilance, which in turn may contribute to high cortisol. Being highly sensitive may amplify or create psychological issues when over-arousal occurs. The ability to unconsciously or semi-consciously process environmental subtleties often contributes to an HSP seeming "gifted" or possessing a "sixth sense". Sensitivity is often confused with shyness, but 30% of HSPs have extroverted personalities. Another common misconception is that only females can be HSPs; there are roughly the same number of male HSPs as female. The percentage appears to hold true for all animals possessing this trait.[3][5]
Recent research in developmental psychology provides further evidence that individuals differ in their sensitivity. According to the differential susceptibility hypothesis by Belsky (1997b; 1997a; 2005) individuals vary in the degree they are affected by experiences or qualities of the environment they are exposed to. Some individuals are more susceptible (or sensitive) to such influences than others, however, not only to negative but also to positive ones. For example, research by Pluess & Belsky [10][11] has shown that children with difficult temperaments in infancy are more susceptible to the effects of parenting and child care quality in the first 5 years of life. Intriguingly, these children not only had more behavioral problems in response to low quality care, they also had the least problems of all children when having a history of high quality care suggesting that children with difficult temperament are highly susceptible rather than difficult and therefore able to benefit significantly more from positive experiences compared to other less susceptible children.
[edit]Attributes and characteristics
HSP students work differently from others. They pick up on the subtle things, learning better this way than when overaroused. If an HSP student is not contributing much to a discussion, it does not necessarily mean they do not understand or are too shy. HSPs often process things better in their heads, or they may be over-aroused. This can be the reason for their not contributing. HSPs are usually very conscientious but underperform when being watched. This also applies to work situations; HSPs can be great employees—good with details, thoughtful and loyal, but they do tend to work best when conditions are quiet and calm. Because HSPs perform less well when being watched, they may be overlooked for a promotion. HSPs tend to socialize less with others, often preferring to process experiences quietly by themselves.[5][12]
[edit]Contrast with Dabrowski's over-excitability
Readers interested in HSP may want to compare and contrast Aron's approach with Dabrowski's concept of over-excitability in his theory of Positive Disintegration.
[edit]Criticism
As explained above, many writers on HSP propose a positive, accepting attitude towards [being an] HSP. However, this is not the general consensus in the professional psychological community. For instance, Jeffrey E. Young, founder of the increasingly applied Schema Therapy, although never having been critical of HSP writers or writings, links high sensitivity, or as he calls it, the "highly empathic temperament" with the Self Sacrifice Schema (Young, 2003, pp. 246–251), which in turn is almost always related to the Emotional Deprivation Schema. In his opinion, these persons (patients) need to learn to focus on themselves instead of others and to learn to get their own needs met, needs they typically are not aware of. In individuals who have the genetic trait of HSP and come from a troubled family, this trait of sensitivity can have an adverse effect on self concept, and thus is mistakenly considered by some to be a psychopathological condition that can be treated with experiential, cognitive, behavioral, and limited-reparenting strategies.
[edit]
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so they're emotional there for emo?
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I've been called emo several times but its usually goth D:
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I thought you were chinese?
The Goths (Gothic: *Gutans[dubious – discuss][1]) were an East Germanic tribe, who played an important role in the history of the Roman Empire after they appeared on its lower Danube frontier in the third century.
The first recorded incursion of Goths into the Roman Empire took place in 238. Written records about the Goths prior to this date are scarce. The most important source is Jordanes’ 6th-century, semi-fictional Getica which describes a migration from Scandza, believed to be located somewhere in modern Götaland (Sweden), to Gothiscandza, which is believed to be the lower Vistula region in modern Pomerania (Poland), and from there to the coast of the Black Sea (Scythia, now Ukraine, Romania and Moldova). The Pomeranian Wielbark culture and the Chernyakhov culture northeast of the lower Danube are widely believed to be the archaeological traces of this migration.
During the third and fourth centuries, the Goths were divided into at least two distinct groups, the Thervingi and the Greuthungi, separated by the Dniester River. They repeatedly attacked the Roman Empire during the Gothic war of 375–82. In the late fourth century, the Huns invaded the Gothic region from the east. While many Goths were subdued and integrated into the Hunnic Empire, others were pushed towards the Roman Empire and converted to Arian Christianity by the half-Gothic missionary Wulfila, who devised a Gothic alphabet to translate the Bible.
In the fifth and sixth centuries, the Goths separated into two tribes, the Visigoths and the Ostrogoths. Both established powerful successor states of the Western Roman Empire. In Italy the Ostrogothic Kingdom established by Theodoric the Great was defeated by the forces of the Eastern Roman Empire after the Gothic war of 535–54. The fifth-century Visigothic Kingdom in Aquitaine was pushed to Hispania by the Franks in 507, converted to Catholicism by the late sixth century, and in the early eighth century fell to the Muslim Moors. While its influence continued to be felt in small ways in some west European states, the Gothic language and culture largely disappeared during the Middle Ages. In the 16th century a small remnant of a Gothic dialect was described as surviving in the Crimea.[2]
Contents [hide]
1 Etymology
2 Early records at the Baltic Sea
2.1 Written sources – Tacitus, Jordanes and Pliny
2.2 Archaeological records – Wielbark Culture
3 Migration to the Black Sea
3.1 Written sources – Jordanes
3.2 Archaeological records – Chernyakhov culture
3.3 Diffusion theory
4 The Goths on the Roman borders
4.1 Written sources about the Goths on the Roman borders
5 Within the Roman Empire
6 Languages
7 Symbolic legacy
8 See also
9 Sources
9.1 References
9.2 Bibliography
10 External links
[edit] Etymology
Götaland, south Sweden, a possible colony of the Goths.The Goths have had many names, possibly due to their population being composed of many separate ethnic groups. People known by similar names were key elements of Proto-Indo-European and later Germanic migrations. Nevertheless, they believed (as does the mainstream of scholarship)[3] that the names derived from a single prehistoric ethnonym owned by a uniform culture in the middle 1st millennium BC, the original "Goths".
Etymologically, the ethnonym of the Goths derives from the stem Guton-",[4] which gave Proto-Germanic *Gutaniz (also surviving in Gutes, the self-designation of the inhabitans of Gotland in Sweden). Related, but not identical, is the Scandinavian tribal name Geat, from the Proto-Germanic *Gautoz (plural *Gautaz). Both *Gautoz and *Gutaniz are derived (specifically they are two ablaut grades) from the Proto-Germanic word *geutan, meaning "to pour".[5] The Indo-European root of the "pour" derivation would be *gheu-d-[6] as it is listed in the American Heritage Dictionary (AHD). *gheu-d- is a centum form. The AHD relies on Julius Pokorny for the same root.[7] The ethnonym has been connected with the name of a river flowing through Västergötland in Sweden, the Göta älv, which drains Lake Vänern into the Kattegat.[8]
Old Norse records do not distinguish between the Goths and the Gutes (Gotlanders) and both are called Gotar in Old West Norse. The Old East Norse term for both Goths and Gotlanders seems to have been Gutar (for instance, in the Gutasaga and in the runic inscription of the Rökstone). However, the Geats are clearly differentiated from the Goths, or Gutes, in both Old Norse and Old English literature.
The works of Isidore of Seville hold the belief that the term 'Goth' is derived from the name 'Gog', in allusion to the Gog and Magog of Jewish antiquity. The reasons for this are several. In addition to their phonetic similarity, the Goths (it was believed) owe some genetic heritage to the Scythians, whose territory included the Caspian mountains, historically believed to be the resting place of the two lost peoples.[citation needed] Comparison, however, may also arise from the implications of Gothic aggression towards the Christianised Roman Empire (from which Isidore wrote), which is reminiscent of the Gog and Magog's role in the Book of Revelation.
At some time in European prehistory, consonant changes according to Grimm's Law created a *g from the *gh and a *t from the *d. This same law more or less rules out *ghedh-,[9] The *dh in that case would become a *d instead of a *t.
According to the rules of Indo-European ablaut, the full grade (containing an *e), *gheud-, might be replaced with the zero-grade (the *e disappears), *ghud-, or the o-grade (the *e changes to an *o), *ghoud-, accounting for the various forms of the name. The zero-grade is preserved in modern times in the Lithuanian ethnonym for Belarusians, Gudai (earlier Baltic Prussian territory before Slavic conquests by about 1200 CE), and in certain Prussian towns in the territory around the Vistula River in Gothiscandza, today Poland (Gdynia, Gdansk). The use of all three grades suggests that the name derives from an Indo-European stage; otherwise, it would be from a line descending from one grade. However, when and where the ancestors of the Goths assigned this name to themselves and whether they used it in Indo-European or proto-Germanic times remain unsolved questions of historical linguistics and prehistoric archaeology.
Supporting the view against migration from the North, other scholars consider that the Lithuanian name Gudai ‘Byelorussians’ < *-dh- has nothing to do with the Goths < *-t- but must be derived from Prussian gudde ‘woods’, like the Polish place-names Gdańsk and Gdynia.[10][11]
A compound name, Gut-þiuda, at root the "Gothic people", appears in the Gothic Calendar (aikklesjons fullaizos ana gutþiudai gabrannidai). Parallel occurrences indicate that it may mean "country of the Goths": Old Icelandic Sui-þjòd, "Sweden"; Old English Angel-þēod, "Anglia"; Old Irish Cruithen-tuath, “country of the Picts”.[4] Evidently, this way of forming a country or people name is not unique to Germanic.
Gapt, an early Gothic hero recorded by Jordanes, is generally considered to be a corruption of Gaut.[citation needed]
Two other known terms describing Goths are "Govia" and "Govenia", both have an Italian origin.[citation needed]
[edit] Early records at the Baltic SeaFurther information: Scandza and Gothiscandza
.
[edit] Written sources – Tacitus, Jordanes and Pliny
The Roman empire, under Hadrian (ruled 117–38), according to Tacitus's Germania (written ca. AD 100) and Ptolemy's Geographia (ca. 130), showing the location of the Gothones East Germanic group, then inhabiting the east bank of the Visula (Vistula) river, PolandTacitus described the Goths as well as the neighboring Rugii and Lemovii as carrying round shields and short swords, and obeying their regular authority.[12][13][14]
According to Jordanes’ Getica, written in the mid-6th century, the earliest migrating Goths sailed from Scandza under King Berig[15] in three ships[16] and named the place at which they landed after themselves. “Today [says Jordanes] it is called Gothiscandza” ("Scandza of the Goths").[17] From there they entered the land of the "Ulmerugi" (Rugii) who were spread along the southern coast of the Baltic Sea, expelled them,[12] and also subdued the neighboring Vandals.
Regarding the location of Gothiscandza, Jordanes states[18] that one shipload "dwelled in the province of Spesis on an island surrounded by the shallow waters of the Vistula." Today's Gdansk, a large city, is located at the mouth of the Vistula. However, as the terrain has changed due to the deposition of mud, archaeological efforts have been frustrated and the origin of the city remains undetermined. The city's name is generally considered to be derived from "Goth" but not necessarily from Gothiscandza. Thus, Jordanes’ story cannot be ruled out as a legend of the origin of Gdansk.
Independent confirmation of Jordanes' account requires confirmation itself in some cases: specifically, the passage attributed by Pliny[19] to the voyager Pytheas. In this passage, Pytheas states that the "Gutones, a people of Germany," inhabit the shores of an estuary of at least 6,000 stadia (the Baltic Sea) called Mentonomon, where amber is cast up by the waves. Lehmann (mentioned above under Etymology) accepted this view but a manuscript variant states Guiones rather than Gutones.[20] No other mention of the Guiones has yet been found.
In Pliny's only other mention of the Gutones,[21] he states that the Vandals are one of the five races of Germany, and that the Vandals include the Burgodiones, the Varinnae, the Charini and the Gutones. The location of those Vandals is not stated, but there is a match with his contemporary Ptolemy's east German tribes.[22] As those Gutones are put forward as Pliny's interpretation, not Pytheas’, the early date is unconfirmed, but not necessarily invalid.
[edit] Archaeological records – Wielbark CultureMain article: Wielbark Culture
Further information: Early history of Pomerania
The dark pink area is the island of Gotland. The green area is the traditional extent of Götaland. The red area is the extent of the Wielbark culture in the early 3rd century, and the orange area is the Chernyakhov culture, in the early 4th century. The purple area is the Roman Empire
Germaniae veteris typus (Old Germany), Aestui, Venedi, Gythones and Ingaevones on the right upper corner of the map Edited by Willem and Joan Blaeu, 1645.
Gothic artifactsThe earliest material culture associated with the Goths on the southern coast of the Baltic Sea is the Wielbark Culture,[23] centered around the modern region of Pomerania in northern Poland. This culture replaced the local Oksywie or Oxhöft culture in the 1st century, when a Scandinavian settlement was established in a buffer zone between the Oksywie culture and the Przeworsk culture.[24]
This area was influenced by southern Scandinavian culture from as early as the late Nordic Bronze Age and early Pre-Roman Iron Age (ca. 1300 – ca. 300 BC).[25] In fact, the Scandinavian influence on Pomerania and today's northern Poland from ca. 1300 BC (period III) and onwards was so considerable that this region is sometimes included in the Nordic Bronze Age culture.[26]
During the period ca. 600 – ca. 300 BC the warm, dry climate of southern Scandinavia deteriorated considerably. This dramatically changed the flora and forced people to change their way of living. Some settlements were abandoned.[citation needed]
The Goths are believed to have crossed the Baltic Sea sometime between the end of this period (ca 300 BC) and AD 100. Early archaeological evidence in the traditional Swedish province of Östergötland suggests a general depopulation during this period.[27] However, this is not confirmed in more recent publications.[28] The settlement in today's Poland may correspond to the introduction of Scandinavian burial traditions, such as the stone circles and the stelae especially common on the island of Gotland and other parts of southern Sweden.
The Polish archaeologist Tomasz Skorupka argues that a migration from Scandinavia took place: "despite many controversial hypotheses regarding the location of Scandia… the fact that the Goths arrived on today's Polish land from the North after crossing the Baltic Sea by boats is certain."[29] The Gothic culture also exhibits continuity with earlier cultures in the area,[23] suggesting that the immigrants mixed with earlier populations, perhaps providing their separate aristocracy. This scenario would make their migration across the Baltic similar to many other population movements in history, such as the earlier Anglo-Saxon invasion, where, according to some theories, migrants imposed their own culture and language on an indigenous one. Later Scandinavian immigrants along Russian rivers followed the same pattern, giving rise to the Rus.
However, Heather is skeptical of this hypothesis, claiming that there is no archaeological evidence for a substantial emigration from Scandinavia.[30]
[edit] Migration to the Black Sea
Ruins of the Gothic fortress Mangup (Ukraine)The arrival of Germanic-speaking invaders along the coast of the Black Sea is generally explained as a gradual migration of the Goths from what is now Poland to Ukraine, reflecting the tradition of Jordanes and old songs.[31] Michael Kulikowski challenges this view, dismissing both written and archaeological evidence for the history of the Goths before 238 as too weak.[32]
The first Greek references to the Goths call them Scythians,[examples needed] since this area along the Black Sea historically had been occupied by an unrelated people of that name. The term as applied to the Goths appears to be geographical rather than ethnological in reference.[33]
[edit] Written sources – JordanesJordanes was a man of Gothic extraction living in the Roman Empire. Jordanes and his grandfather had served as officials of Gothic chieftains. According to his Getica, a history of the Goths written in the mid-6th century, the Goths entered Oium, part of Scythia,[34] under their 5th king, Filimer, where they defeated the Spali before moving to the vicinity of the Black Sea.[35] There they became divided into the Visigoths ruled by the Balthi family and the Ostrogoths ruled by the Amali family.[36] Jordanes parses Ostrogoths as "eastern Goths", and Visigoths as "Goths of the western country."[37]
[edit] Archaeological records – Chernyakhov cultureMain article: Chernyakhov culture
Beginning in the middle 2nd century, the Wielbark culture shifted to the southeast, towards the Black Sea. The part of the Wielbark culture that moved was the oldest portion, located west of the Vistula and still practicing Scandinavian burial traditions.[29] In Ukraine, they installed themselves as the rulers of the local Zarubintsy culture, forming the new Chernyakhov Culture (ca. 200 – ca. 400). They were ultimately assimilated into the local population.[citation needed]
One theory claims that the Goths maintained contact with southern Sweden during their migration.[38] Chernyakhov settlements tend to cluster in open ground in river valleys. The houses include sunken-floored dwellings, surface dwellings, and stall-houses. The largest known settlement (Budesty-Budești) is 35 hectares.[39] Most settlements are open and unfortified, although some forts have also been discovered.[citation needed] Chernyakhov cemeteries feature both cremation and inhumation burials; among the latter the head is to the north. Some graves were left empty. Grave goods often include pottery, bone combs, and iron tools, but hardly ever weapons.[40]
[edit] Diffusion theoryAccording to Michael Kulikowski, the theories explaining the appearance of the Goths at the Danubian frontier of the Roman Empire by a prior migration from the north are flawed.[32] Kulikowski argues that the Chernyakhov culture has no more in common with the Wielbark culture than with several other ones, and concludes: "One might argue, as most do, that the Santana-de-Mures/Cernjachov culture came into being because of a migration out of the Wielbark regions, but one might equally argue that it was an indigenous development of local Pontic, Carpian and Dacian cultures or of the migration of steppe warriors from the east meeting Przeworsk-culture warriors from the west."[41] Kulikowski refers to Rolf Hachmann, who "disproved the Skandinavian connection" in 1970,[42] and explains the prevalent scholarly opinion as follows: "the topic is text-hindered: consciously or not, the archaeological question is always structured by Jordanes,[42] […] it is only the text of Jordanes that leads scholars to privilege the Wielbark connection."[41] The reliability of Jordanes in turn, whose Getica Kulikowski describes as the only source suggesting "that the Goths had a history before the third century",[43] is dismissed by him as an unreliable source for early Gothic history.[44] According to Kulikowski, the formation of the Goths at the Danube frontier should be seen as an analogy to the formation of the Franks and Alamanni at the Rhenish frontier, "prompted by both the example of Roman provincial life and the threat of the Roman army", and as "the product of the provincialization of Dacia and the lower Danube provinces".[45]
Frederik Kortlandt follows Kulikowsky's reasoning that a migration of the Goths from the Southern Baltic coast to the Black Sea along the Bug river is unlikely. He cites discontinuities between the Przeworsk and Černjahov cultures; lack of evidence that the Goths crossed the homeland of Slavs assumed to be in that area; the unlikelihood of migration from rich upland forest into poor lowland steppe; and the indirectness of the proposed route to the more developed areas near the Roman border, which involved crossing of the upper Danube like previous Germanic tribes. Kortland concludes that "it seems probable that the historical Goths followed the course of the Danube downstream and entered the Ukraine from the southwest." He further cites linguistic findings connecting the Gothic dialects to High German rather than Swedish. He conducted an analysis of Greek loanwords showing that the Goths had borrowed Latinized versions rather than the original Greek ones, and concludes that this supports a first contact with the Romans in the west, followed by an eastward migration.[11] Although Kortlandt's linguistic argument might be reasonable, he confuses the archaeological evidence: it is the Wielbark culture, and not the Przeworsk, that archaeologists link with the Gothic migration to the Black Sea. Moreover, despite beginning at different times, all three cultures become contemporary in Late Antiquity.[46]
[edit] The Goths on the Roman bordersFurther information: Gothic and Vandal warfare
In the first attested incursion in Thrace the Goths were mentioned as Boranoi by Zosimus, and then as Boradoi by Gregory Thaumaturgus.[47] The first incursion of the Roman Empire that can be attributed to Goths is the sack of Histria in 238. Several such raids followed in subsequent decades,[48] in particular the Battle of Abrittus in 251, led by Cniva, in which the Roman Emperor Decius was killed.
[edit] Written sources about the Goths on the Roman bordersAmbrose: The prologue of De Spiritu Sancto (On the Holy Ghost) makes passing reference to Athanaric's royal titles before 376.[49] Comment on Saint Luke:„Chuni in Halanos, Halani in Gothos, Gothi in Taifalos et Sarmatas insurexerunt"
Ammianus Marcellinus: Res Gestae Libri XXXI.[50]
Aurelius Victor: The Caesars, a history from Augustus to Constantius II
Basil of Cesareea: Letters
Cassiodorus: A lost history of the Goths used by Jordanes
Claudian: Poems
Dexippus: Scythica which was used by Zosimus for his New hystory
Epitome de Caesaribus
Eunapius of Sardis: Live of the Sophists
Eutropius: Breviary
Gregory Thaumaturgus: Canonical letter
Gregory of Nyssa
Historia Augusta: A history from Hadrian to Carus. However, large portions are known to be fraudulent and the factual accuracy of the remainder is disputed.[51]
Jerome: Chronicle
Jordanes
Julian
Lactantius: On the death of the Persecutors
Olympiodorus of Thebes
Orosius: History against pagans
Panegyrici latini
Paulinus: Life of bishop Ambrose of Milan
Philostorgius: Greek church history
Sozomen
Synesius: De regno and De providentia
Tacitus: Germania, chapters 17, 44
Themistius: Speeches
Theoderet of Cyrrhus
Theodosian Code
Zosimus
[edit] Within the Roman EmpireMain article: Gothic and Vandal warfare
A 19th century artist's rendition of campaigning Goths as described[citation needed] by their 3rd – 4th century Roman adversaries.
Ruins of an Arian Gothic basilica from Late Antiquity at the Palace of Omurtag site in northeastern BulgariaMajor sources for Gothic history include Ammianus Marcellinus' Res gestae, which mentions Gothic involvement in the civil war between emperors Procopius and Valens of 365 and recounts the Gothic refugee crisis and revolt of 376–82, and Procopius' de bello gothico, which describes the Gothic war of 535–52.
In the 3rd century, there were at least two groups of Goths: the Thervingi and the Greuthungi. The Thervingi launched one of the first major barbarian invasions of the Roman Empire in 262, sailing into the Aegean and laying waste to the islands and the countryside in 267; they failed, however, to take any fortified cities.[52] They suffered a devastating defeat a year later at the Battle of Naissus, and were destroyed by 271. Some survivors were resettled within the empire, while others were incorporated into the Roman army.
Later, an independent kingdom centered on the abandoned Roman province of Dacia was established. In 332 Constantine helped the Sarmatians to settle on the north banks of the Danube to defend against the Goths' attacks and thereby enforce the Roman Empire's border. Around 100,000 Goths were killed in battle, and Ariaricus, son of the King of the Goths, was captured. In 334, Constantine evacuated approximately 300,000 Sarmatians from the north bank of the Danube after a revolt of the Sarmatians' slaves. From 335 to 336, Constantine, continuing his Danube campaign, defeated many Gothic tribes.[53][54][55]
Both the Greuthungi and Thervingi became heavily Romanized during the 4th century. This came about through trade with the Byzantines, as well as through Gothic membership of a military covenant, which was based in Byzantium and involved pledges of military assistance. The Goths converted to Arianism during this time. Hunnic domination of the Gothic kingdom in Scythia began in the 370s according to Ammianus.[56] and confirmed by the Eunapius and the later Zosimus. Under pressure of the Huns, the chieftain Fritigern approached the Eastern Roman Emperor Valens in 376 with a portion of the Thervingi and asked to be allowed to settle with his people on the south bank of the Danube. Valens permitted this, and even assisted the Goths in their crossing of the river[57] (probably at the fortress of Durostorum). Following a famine, however, the Gothic War of 376–82 ensued, and the Goths and the local Thracians rebelled. The Roman Emperor Valens was killed at the Battle of Adrianople in 378.
The Goths remained divided - as Visigoths and Ostrogoths - during the fifth century. These two tribes were among the Germanic peoples who clashed with the late Roman Empire during the Migration Period. A Visigothic force led by Alaric I sacked Rome in 410. Honorius granted the Visigoths Aquitania, where they defeated the Vandals and conquered most of the Iberian Peninsula by 475.
In the meantime, the Ostrogoths broke away from Hunnic rule following the Battle of Nedao in 454. At the request of emperor Zeno, Theodoric the Great conquered all of Italy beginning in 488. The Goths were briefly reunited under one crown in the early sixth century under Theodoric the Great, who became regent of the Visigothic kingdom following the death of Alaric II at the Battle of Vouillé in 507. Procopius interpreted the name Visigoth as "western Goths" and the name Ostrogoth as "eastern Goth", reflecting the geographic distribution of the Gothic realms at that time.
The Ostrogothic kingdom persisted until 553 under Teia, when Italy returned briefly to Byzantine control. This restoration of imperial rule was reversed by the conquest of the Langobards in 568. The Visigothic kingdom lasted until 711 under Roderic, when it fell to the Muslim Umayyad invasion of the Iberian Peninsula (Al-Andalus).
In the late 6th century Goths settled as foederati in parts of Asia Minor. Their descendants, who formed the elite Optimatoi regiment, still lived there in the early 8th century. While they were largely assimilated, their Gothic origin was still well-known: the chronicler Theophanes the Confessor calls them Gothograeci.
Isidore of Seville, in his 6th century work Etymology, recorded that Getae was the first name for the Goths, who lived in an area between the Danube and the Carpathians. They were considered "Dachians", referring to the province of Dacia (present-day Romania).
[edit] LanguagesMain articles: Gothic language and Gothic alphabet
The Gothic language is an extinct Germanic language that was spoken by the Goths. It is known primarily from the Codex Argenteus, a 6th century copy of a 4th century Bible translation, and is the only East Germanic language with a sizable corpus. All others, including Burgundian and Vandalic, are known, if at all, only from proper names that survived in historical accounts, and from loan-words in other languages like Spanish and French.
As a Germanic language, Gothic is a part of the Indo-European language family. It is the Germanic language with the earliest attestation but has no modern descendants. The oldest documents in Gothic date back to the 4th century. The language was in decline by the mid-6th century, due in part to the military defeat of the Goths at the hands of the Franks, the elimination of the Goths in Italy, and geographic isolation (in Spain the Gothic language lost its last and probably already declining function as a church language when the Visigoths converted to Catholicism in 589).[58] The language survived as a domestic language in the Iberian peninsula (modern Spain and Portugal) as late as the 8th century, and Frankish author Walafrid Strabo wrote that it was still spoken in the lower Danube area and in isolated mountain regions in Crimea in the early 9th century (see Crimean Gothic). Gothic-seeming terms found in later (post-9th century) manuscripts may not belong to the same language.
The existence of such early attested corpora makes it a language of considerable interest in comparative linguistics.
[edit] Symbolic legacyThe Gutes (Gotlanders) themselves had oral traditions of a mass migration towards southern Europe, recorded in the Gutasaga. If the facts are related, this would be a unique case of a tradition that endured for more than a thousand years and that actually pre-dates most of the major splits in the Germanic language family.
The Goths' relationship with Sweden became an important part of Swedish nationalism, and until the 19th century the Swedes were commonly considered to be the direct descendants of the Goths. Today, Swedish scholars identify this as a cultural movement called Gothicismus, which included an enthusiasm for things Old Norse.
Beginning in 1278, when Magnus III of Sweden ascended to the throne, a reference to Gothic origins was included in the title of the King of Sweden:
We N.N. by Gods Grace of the Swedes, the Goths and the Vends King.
In 1973, with the death of King Gustaf VI Adolf, the title was changed to simply "King of Sweden."
In Medieval and Modern Spain, the Visigoths were believed to be the origin of the Spanish nobility (compare Gobineau for a similar French idea). By the early 7th century, the ethnic distinction between Visigoths and Hispano-Romans had all but disappeared, but recognition of a Gothic origin, e.g. on gravestones, still survived among the nobility. The 7th century Visigothic aristocracy saw itself as bearers of a particular Gothic consciousness and as guardians of old traditions such as Germanic namegiving; probably these traditions were on the whole restricted to the family sphere (Hispano-Roman nobles did service for Visigothic nobles already in the 5th century and the two branches of Spanish aristocracy had fully adopted similar customs two centuries later).[59]
In Spain, a man acting with arrogance would be said to be "haciéndose los godos" ("making himself to act like the Goths"). Thus, in Chile, Argentina and the Canary Islands, godo was an ethnic slur used against European Spaniards, who in the early colony period often felt superior to the people born locally (criollos).
The Spanish and Swedish claims of Gothic origins led to a clash at the Council of Basel in 1434. Before the assembled cardinals and delegations could engage in theological discussion, they had to decide how to sit during the proceedings. The delegations from the more prominent nations argued that they should sit closest to the Pope, and there were also disputes over who was to have the finest chairs and who was to have their chairs on mats. In some cases, they compromised so that some would have half a chair leg on the rim of a mat. In this conflict, Nicolaus Ragvaldi, bishop of Växjö, claimed that the Swedes were the descendants of the great Goths, and that the people of Västergötland (Westrogothia in Latin) were the Visigoths and the people of Östergötland (Ostrogothia in Latin) were the Ostrogoths. The Spanish delegation retorted that it was only the lazy and unenterprising Goths who had remained in Sweden, whereas the heroic Goths had left Sweden, invaded the Roman empire and settled in Spain.[60][61]
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no not that type of goth 8_8
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im sure thats still frowned upon though
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I said I've been called goth, not I'm goth -.-
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sall details i over look i was summerizing
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