Earn up to 100 DC e Xperience points™ by searching the virtual landscape of Washington DC, e.g. the ethnographic keystones along the exterior of the Jefferson Building of the Library of Congress. You can also earn points by participating in a digital scavenger hunt, by viewing performances of ancient texts, or by following an inspired-by-OWE comfort-food recipe.
E T H N O G R A P H I C K E Y S T O N E S
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how to :: insert images and commentary (200 words) into DC-Xp blank :: 40 Xp
answer :: explain how these keystones function—e.g. discuss the significance
behind their order in an evolutionary progression from East to West pavilions
i.e. from rear (17-21) to front entrance pavilion (3-4, 1-2)
:: explain how using the criterion of biological phenotype (race) compares to
ancient criteria (i.e. kinship), as found in our authors from Herodotus to Álvares
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- Library of Congress :: Jefferson Building :: first floor window keystones
Races of Man (William Boyd & Henry Jackson Ellicott, with Otis T. Mason, 1897)
types taken from Small 1897:12-17 - counter-clockwise from entrance pavillion (layout)
- Entrance Pavilion (southern)
- • south front :: 3. Brunette European (Roman)
- • south side :: 4. Greek
- Southwest Pavilion
- • west side :: 5. Persian (Iranian), 6. Circassian, 7. Hindu
- • south side :: 8. Hungarian (Magyar), 9. Semite (i.e. Jew), 10. Arab (Bedouin)
- Southeast Pavilion
- • south side :: 11. Turk, 12. Egyptian (Hamite), 13. Abyssinian
- • east side :: 14. Malay, 15. Polynesian, 16. Australian
- East Pavilion
- • center :: 17. Negrito (Indian), 18. Zulu, 19. Papuan, 20. Sudan Negro, 21. Akka (Pygmy)
- Northeast Pavilion
- • east side :: 22. Fuegian, 23. Botocudo (South America), 24. Pueblo Indian (Zuni)
- • north side :: 25. Eskimo, 26. Plains Indian, 27. Samoyed (Finn)
- Northwest Pavilion
- • north side :: 28. Korean, 29. Japanese, 30. Ainu
- • west side :: 31. Burman, 32. Tibetan, 33. Chinese
- Entrance Pavilion (northern)
- • north side :: 1. Slav (Russian)
- • north front :: 2. Blonde European (German)
S C A V E N G E R H U N T
how to :: insert images & commentary (100 words) into DC-Xp blank :: 20 Xp per cluster of four
answer :: explain how these images function in their specific Library of Congress or Supreme Court context, particularly those in bold—e.g. is there any significance behind their position / order (e.g. evoutionary progression)? who is omitted and why?
- Library of Congress :: Jefferson Building
Evolution of Civilization - Edwin Howland Blashfield, 1897
- • interior, lantern collar mural - “Human Understanding“ lifting the veil of ignorance
Egypt (Written Records), Judea (Religion), Greece (Philosophy), Rome (Administration),
Islam (Physics), Middle Ages (Modern Languages), Italy (Fine Arts), Germany (Printing),
Spain (Discovery), England (Literature), France (Emancipation), America (Science)
- The Discoverers - George Willoughby Maynard, 1897 :: southwest pavilion
- • domed ceiling disc - Courage, Valor, Fortitude, Achievement
- • east lunette - Adventure ::
Drake, Cavendish, Raleigh, Smith, Frobisher, Gilbert
Diaz, Narvaez, Coelho, Cabeza, Verrazano, Bastidas
- • south lunette - Discovery ::
Solis, Orellana, Van Horn, Oieda, Columbus, Pinzon
Cabot, Magellan, Hudson, Behring, Vespucius, Balboa
- • west lunette - Conquest ::
Pizarro, Alvarado, Almagro, Hutten, Frontenac, De Soto
Cortes, Standish, Winslow, Phips, Velasquez, De Leon
- • north lunette - Civilization ::
Eliot, Calvert, Marquette, Joliet, Oglethorpe, Las Casas
Penn, Winthrop, Motolina, Fritz, Yeardley, La Salle
- • wall tablets - Arts, Letters, Toleration, Spain, Enterprise, Opportunity, Fortune,
Portugal, India, Eldorado, America, France, Exploration, Dominion, Colonization, England
- Library of Congress :: Adams Building
Origin of Writing - Lee Lawrie, 1939
- • west entrance, central bronze doors (flanking east) -
Hermes (Greek), Odin (Viking),
Ogma (Irish), Itzama (Mayans), Quetzalcoatl (Aztecs), Sequoyah (Cherokee)
- • east entrance, central bronze doors (flanking west) -
Thoth (Egyptian), Ts'ang Chieh or
Cangjie (Chinese), Nabu (Sumero-Akkadian), Brahma (India), Cadmus (Phoenician),
Tamurath or Tahurmas (Persia)
- Supreme Court :: “Delphic Oracle”
Lawgivers - Adolph A. Weinman, 1935
- • east frieze - Bill of Rights, L. “Majesty of Law”
R. “Power of Government” (with fasces)
- • south frieze - “Fame” enthroned; Menes of Egypt, with ankh (c. 3200 BCE, Dyn. I);
Hammurabi of Babylon (c. 1700 BCE); Moses (c. 1200 BCE); “Authority” with fasces;
Solomon of Israel (c. 900 BCE); Lycurgus of Sparta (c. 800 BCE); Solon of Athens
(c. 638-558 BCE); “Light of Wisdom”; Draco of Athens (ca.600 BCE); Confucius
(551-478 BCE); Octavian/Augustus (63 BCE–14 CE); “History” enthroned
- • north frieze - “Liberty & Peace” enthroned; Justinian of Rome/Byzantium (ca.570-630 CE);
Muhammad, with the Quran (ca.570-632 CE); Charlemagne of the Franks, Holy Roman
Emperor (ca.742-814 CE); “Right of Man”; King John of England, with the Magna Carta
(ca.900 BCE); Louis IX of France (ca.1214-1270 CE); Hugo Grotius (1583-1645 CE);
“Equity”; Sir William Blackstone (1723-1780); John Marshall (1755-1835 BCE); Napoleon
(1769-1821 CE); “Philosophy” enthroned
R E C I P E
how to :: insert images of (1) ingredients, (2) your cooking, (3) your eating into DC-Xp blank
for 20 e Xperience points each (maximum two recipies / 40 Xp)
01 • GARUM :: MEDITERRANEAN AGLIO, OLIO E PEPERONCINO
pasta sauce of garlic, olive oil and chili pepper, with anchovy for a garum-umami kick
garum was a Phoenician/Greco-Roman sauce derived from salted, fermented fish intestines
watch Iron Chef: Ambassador
equipment
___ large pot, ca.11ℓ / 10-12qt
___ large sauté pan or wok - optional
___ colander or sieve (pasta stay, water go)
___ two wooden spatulas or grandma spoons
___ ladle or cup with handle
shopping list
wear a mask, keep your distance
___ 500g / 16oz pasta (e.g. spaghetti) - $2
___ 100ml / 4oz EVO (olive oil) - $7 (400ml/16oz)
___ four cloves garlic, or more to taste (fresh only — NO substitutions) - 50¢ (one head)
___ one tsp red pepper flakes (or one fresh, thinly sliced pepper), more to taste - $1 (50g/1.5oz)
___ 55g / 2oz tin of anchovy fillets** in oil - $1.50 (or 55g / 2oz umeboshi paste)
**the whole point of the recipe > garum = umami (savory) > substitute umeboshi for vegetarian
**or go fancy > substitute colatura di alici ($20 100 ml / 3.5 oz) for anchovy fillets
___ one heaping handful salt - $1.50 (737g/26oz)
___ one handful/bunch fresh parsley – optional
___ one can tuna – optional
serves 4 as primo (first course), or 2 as secondo (main course, adding tuna—must be very hungry!)
- Set a large pot of water on high heat—as it comes to a boil, slice the fresh garlic paper thin
- Once boiling, add a heaping handful of salt and then add package of pasta (e.g. spaghetti)
- Cook al dente (i.e. firm when bitten) following package instructions, or 2 minutes from cooked
- While the pasta is cooking, in a very large sauté pan** combine the olive oil, anchovies (with their oil), garlic, and red pepper flakes over medium-low heat—once the pan is hot, simmer at very low heat, slowly letting the anchovies dissolve and letting the oil absorb all the flavors
**if you don't have a large pan or wok, combine in a small saucepan
- When the pasta is al dente, reserve one coffee-cup full of the starchy-salty pasta water
- Then drain the pasta, immediately transfering it into the skillet with the flavored oil and with the starchy-salty pasta water (or back into the large pot, pouring the oily and starchy-salty on top)
- Turn the heat to medium-high and toss the pasta constantly for three minutes, until the sauce has emulsified and coats the pasta
- For pizzaz and/or protein, toss in chopped parsley and/or crumble in a can of tuna – optional
R E C I P E
how to :: insert images of (1) ingredients, (2) your cooking, (3) your eating into DC-Xp blank
for 20 e Xperience points each (maximum two recipies / 40 Xp)
02 • GHEE :: INDIAN CLARIFIED BUTTER :: CARMELIZED MILK SOLIDS ON TOAST
toasty-nutty flavored cooking oil with a high smoke point and a long shelf life, it tastes divine (sattvic), and, when carefully strained to remove whey and protein, it provides a lactose-free butter substitute
equipment
___ small sauce pan, ca.1ℓ / 1-2qt - white enamel optimal
___ fine sieve (solids stay, clarified go) and a cheesecloth or coffee filter
___ wooden spatula
___ 500g / 16oz resealable jar (e.g. pint-sized Mason™ canning jar)
shopping list
wear a mask, keep your distance
___ 500g / 16oz or four sticks of unsalted (sweet-cream) butter
___ 1-2 slices of bread for toasting
Four sticks of butter produce a good supply of ghee, which lasts about three months or more on the coutertop (out of the sunlight) or a year or more in the refrigerator (you'll use it all up sooner!)
- Melt the unsalted sweet-cream butter on very low heat and let simmer without stirring—you will hear the bubbles popping as moisture boils off
- After about twenty minutes, the foamy solids at the top will begin to sink to the bottom and carmelize—use a spatula to push the foam to the side and monitor the solid sinking—as the quantity of bubbles decreases the sonorous quality of their popping will increase
- After about half an hour, the ghee should be clear (top) and the solids toasty brown (bottom), but the timing depends on the heat source (no worries, because the process is very forgiving); a light-colored enamel saucepan is useful (but not necessary) for tracking
- Pour the ghee through a fine sieve and a cheesecloth or coffee filter (for lactose-free), or through just the fine sieve (residual lactose likely) set over your 500g/pint jar
- Scoop out the carmelized milk solids from the sieve to use as a spread on toast (definitely not lactose free!)
R E C I P E
how to :: insert images of (1) ingredients, (2) your cooking, (3) your eating into DC-Xp blank
for 20 e Xperience points each (maximum two recipies / 40 Xp)
03 • PILAF :: ARAB-PERSIAN-INDIAN SAVORY RICE
possibly introduced during the Abbasid Caliphate, the dish takes its name from Persian pulaw and has made its way across the Arab ecumene, from Spain (as paella) to South Asia ( pilāv or pilau)
NB this version requires homemade ghee - see previous
equipment
___ medium pot, ca.3ℓ / 2-4qt (with well-fitting lid)
___ sieve (rice stay, water go)
___ clean, dry tablespoon (to avoid contaminating ghee)
shopping list
wear a mask, keep your distance
___ 400ml / 13.5oz coconut water (NOT coconut milk) - $2
otherwise substitute 400ml/13.5oz vegetable, beef or chicken broth
___ 250g / 8oz long-grain white rice (e.g. Basmati) - $.50/oz
___ 1 small (red) onion
___ 1 Tbsp ghee (homemade—NO substitutions, see 02 above)
___ 8 or 9 cashews
___ 8 or 9 raisins (golden)
___ 8 or 9 white (or black) peppercorns, crushed (can substitute two large pinch ground)
___ 8 or 9 cardamom pods – optional
___ 8 or 9 curry leaves – optional
___ 1 bay leaf – optional
___ 1 cinnamon stick – optional
serves 4 as a side dish (or just gobble massive quantities for comfort)
- Rinse rice for ca.30 seconds in a sieve, stirring under tap to remove some starch
- Soak rice for ca.15 min as you chop onions and prepare nuts and raisins
- Using a clean, dry spoon, add ghee in saucepan, then lower heat to sauté cashews and raisins for ca.2 min, stirring constantly until raisins become plump; remove and reserve
- Slice onion paper thin and add to ghee, then sauté on low heat for ca.2 min
- Add spices (pepper, cinnamon, cardamom, bay and curry leaves) and sauté for an additional 2 min, stirring gently to extract and combine the flavors
- Add rice and increase heat to medium-high, stirring gently but constantly to coat for ca.2 min, until rice begins to get glossy-emulsified
- Add coconut water (in honor of Ibn Battuta) or broth at a 1 : 1.5 ratio to rice
- Bring to boil, stir once, then reduce heat, cover tightly, and let simmer unmolested (ca.15 min)
- Remove from heat and fluff with a fork to pick out cinnamon stick, leaves and pods (which should now be on the surface), then cover again and let stand for 10min
- Add reserved cashews and raisins, fluff one last time, then serve
R E C I P E
how to :: insert images of (1) ingredients, (2) your cooking, (3) your eating into DC-Xp blank
for 20 e Xperience points each (maximum two recipies / 40 Xp)
04 • LABLABI :: NORTH AFRICAN CHICKPEAS
My favorite Tunisian comfort-food (from my days working at Carthage), built upon a base of chickpeas in their cooking broth, seasoned by harissa (chili pepper paste), with an egg on top
equipment
___ medium pot, ca.3ℓ / 2-4qt
___ small saucepan, ca.1ℓ / 1-2qt
___ colander or sieve (chickpea stay, water go)
___ mini-strainer or spoon (to skim foam)
shopping list
wear a mask, keep your distance
___ 500g / 16oz dried chickpeas
___ 1ℓ / 4 cups water
___ 1 onion
___ 1 hot green chili pepper (e.g. jalapeño)
___ 4 cloves fresh garlic
___ 2 Tbsp olive oil
___ 1 Tbsp ground cumin
___ 1 Tbsp Le Phare du Cap Bon® harissa (more to taste — NO substitions)
___ 2 eggs (1 per serving)
___ ½ hard, dried, stale bagette (authentic version), or any other toasted bread
___ 100g / 3.5oz small, authentic danger olives (i.e. with pits) - optional
___ 1 can tuna (drained 100g / 3.5oz) - optional
___ 1 Tbsp capers - optional
___ 1 handful fresh mint or parsley or cilantro - optional
serves 4 as a modest but hearty side, or 4 as a main course (particularly with additions)
- soak chickpeas 24-48hrs, then drain
- in medium pot add water and bring to a boil, skimming off foamy effervescence; then lower heat and cover, leaving at a low boil/simmer for ca.2hrs
- meanwhile, in a small saucepan, soft-boil (4min) or poach 2 eggs (4min)
- drain saucepan, then simmer onion in olive oil until tranlucent, then adding chili pepper, garlic and ground cumin (ca.10min total)
- when chickpeas are done (they smush easily between thumb and forefinger), add onion-pepper-garlic-cumin mix, using ½ of the lemon (juice) and/or some of the chickpea cooking water to remove fond (the carmelized bits-o-flavor) from saucepan
- Cover and let simmer together (15min)
- Serve in large bowls, over chunks of stale bagette (as old and as rock-hard as possible)
- Top with a soft-boiled egg (which will continue to cook in the hot soup), ½ Tbsp harissa (more to taste), and ¼ wedge of lemon
- OPTIONS: add flavor enhancements along the edge of the soup bowl, as on a Cobb salad—
e.g. ½ can of tuna, capers (Tbsp), fresh flat-leaf herbs (like mint, parsley, or cilantro), etc.
R E C I P E
how to :: insert images of (1) ingredients, (2) your cooking, (3) your eating into DC-Xp blank
for 20 e Xperience points each (maximum two recipies / 40 Xp)
05 • MISIR WAT :: ETHIOPIAN RED LENTILS
Here we have another comfort food that requires ghee, although techincally one should use niter qibe** (prepared as in 02 above, but with spices added in with the butter).
equipment
___ medium pot, ca.3ℓ / 2-4qt
___ clean, dry tablespoon (to avoid contaminating ghee)
shopping list
wear a mask, keep your distance
___ 500g / 16oz red lentils
___ .5ℓ / 2 cups broth (vegetable or chicken)
___ 1 onion, finely diced
___ 4 cloves fresh garlic, finely diced
___ 1 tomato (preferably Roma), finely chopped
___ 3 Tbsp tomato paste
___ 2 Tbsp berbere spice mix (track this down at any Ethiopian market — NO substitions)
___ 4 Tbsp ghee or niter qibe** (homemade — NO substitions)
serves 2 as a hearty stew, 4 as a side dish, alongside suggested main course of kitfo or gored gored, on injera flatbread (found at Ethiopian markets—as seen on Dr. G's video)
- Melt 3 tablespoons ghee (or niter kibbeh), then add diced onions and sauté over medium-high heat until begining to brown (ca. 8min)
- Add diced garlic, tomatoes, and 1 Tbsp berbere, continuing to sauté but reducing heat to a simmer (ca. 8min)
- Add lentils and stir until coated (ca. 1min)
- Add broth, increase heat to high and bring to a boil, then cover and reduce to a low simmer, stirring occassionally, adding more water to cover, as needed, until lentils are soft (ca. 30min)
- Add reserved ghee (1 Tbsp) and berbere (1 Tbsp), then stir and serve on injera (or in a bowl).
** You could boldly try to make niter kibbeh, but you would need a very well-equipped spice rack, since some components are quite hard to find (++), even at Ethiopian markets. Just listing ingredients evokes spice-trade routes. The instructions are the same as for ghee (02) with some modifications.
First, lightly toast the following in a dry saucepan:
___ 1 stick cinnamon
___ 1 tsp black peppercorns
___ 1 tsp fenugreek seeds
___ 1 tsp coriander seeds
___ ¼ tsp cumin seeds
___ 3 whole cloves
___ 3 pods black cardomom++ (NOT green)
Then, add your unsalted butter to the toasted spices. along with the following:
___ ¼ cup diced onion
___ ¼ tsp ground nutmeg
___ ¼ tsp ground tumeric
___ 1 tsp dried oregano
___ 2 Tbsp minced fresh garlic
___ 2 Tbsp minced fresh ginger
___ 1 Tbsp besobela++ (like basil, but not really)
___ 1 Tbsp kosseret++ (like sage, but not really)
After simmering to remove moisture (see 02), you'll have to strain more residue than just milk solids!
F I E L D T R I P
Earn Field Trip e Xperience points™ by taking a virtual tour of the Freer and Sackler Galleries ( F|S) of the National Museum of Asian Art ( NMAA - Smithsonian Institution). You can also do a virtual tour of the Silk Road with the Sogdians and/or explore a 3D model of the Cosmic Buddha.
how to :: insert images into FT-Xp blank :: 27 artifacts (three e Xperience points each / 80 Xp)
how to :: insert commentary on two pilgrimages sites into FT-Xp blank (100 words / 10 Xp each)
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