قبل ظهور كتب الطبخ، وقبل السكر والطماطم، وحتى قبل فكرة «طبق الحلوى»، كان سكان بلاد ما بين النهرين القديمة يتفننون في أعداد وطهي انواع الطعام ببراعة ملحوظة. ففي المنطقة الواقعة بين نهري دجلة والفرات، والتي تُعرف غالبًا بمهد الحضارة، لم يكن الطعام مجرد وسيلة للبقاء على قيد الحياة، بل كان طقسًا وهوية وقربانًا للآلهة.
Read MoreFor the first time in over fifteen years, the Chaldean Antonian Hormizdian Order welcomed a new novice. On the third Sunday of the season of Subara (Annunciation), Daniel Orcen, a 31-year-old from France, received the beige cassock that marks the beginning of monastic life at the Monastery of the Servant of God Martyr Abbot Gabriel Denbo in Ankawa, Iraq.
Read MoreA new Michigan Historical Marker to be unveiled along Seven Mile Road will formally recognize the area as Chaldean Town, honoring the neighborhood that served as the cultural and economic heart of Detroit’s Chaldean community for much of the 20th century.
Read MoreThe Shenandoah Young Adult Committee presented a $36,298 check to the University of Michigan Rogel Cancer Center’s Patient and Family Support Program. The funds were raised through the committee’s inaugural 5K run, which was planned in just one month and brought the community together for a morning of purpose and unity.
Read MoreThe Chaldean Community Foundation hosted members of Temple Shir Shalom at Shenandoah Country Club on December 11 as part of its Cultural Education for Adults initiative. Following a guided tour of the Chaldean Cultural Center, participants gathered in the dining room and were divided into four small groups for a facilitated question-and-answer discussion led by Chaldean moderators.
Read MoreLong before cookbooks, before sugar or tomatoes or even the idea of a “dessert course,” the people of ancient Mesopotamia were cooking with remarkable sophistication. Between the Tigris and Euphrates rivers—often called the cradle of civilization—food was not merely sustenance. It was ritual, identity and an offering to the gods.
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