Word: lamb
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...that terrible night the Angel of the Lord passed by the houses of the Jews to strike down the first-born sons of their Egyptian masters. On the traditional Seder table are the symbolic foods: the salt water and bitter herbs, reminders of the time of bondage; the roasted lamb, recalling the paschal sacrifice on the eve of the Exodus; the mixture of apples, nuts, spices and wine, symbol of the mortar with which the Hebrews made bricks for Pharaoh. And of course, the three matzoth, which, suggests the narrator, "represent the Father, Son and Holy Spirit...
...would be difficult to deny the program's proselytizing intent. In its hardsell conclusion, the film argues that Passover is "a clear prophecy of a greater story, the story of redemption through Christ the Messiah, the Lamb of God, who lived and died and rose again for the redemption of all who believe." That reading is based on a long tradition of Christian exegeses of the Hebrew scripture, which sees prefigurings of Jesus' mission in many Old Testament passages and practices. Jewish criticism, accordingly, was not so much aimed at the fact of proselytizing* as at the method...
Bebb? A sleazy evangelist, the Lord's pitchman, the proprietor of an ordination-by-mail diploma mill. Parr sends Bebb the suggested love offering and becomes an ordained preacher by return post. Bebb himself appears shortly thereafter: fierce and shrewd and seedy, awash in the blood of the lamb-and in plans for beggaring the Internal Revenue Service. He is there, he says, to save Parr's soul and teach him gainful godliness...
...passion for cooking, Field started a culinary school and in 1964 turned his full attention to classic cuisine. He produced a series of literate cookbooks and debunked such myths as the need to wash mushrooms, devein shrimp and press garlic. He preached imaginative uses for leftovers, such as Armenian lamb pie made from roast leg of lamb. His books include Michael Field's Cooking School, Michael Field's Culinary Classics and Improvisations and All Manner of Food. With his wife, Frances, he wrote the TIME-LIFE book A Quintet of Cuisines...
...Rios left Iquitos, Peru, to accompany a gang of rubber harvesters on a brief trip into the Upper Amazon. He returned home seven years later. In between, he lived in the jungle with the primitive Amahuaca Indians, first as a captive, finally as chief. Nine years ago, F. Bruce Lamb, a U.S. researcher in tropical flora, first met Córdova-Rios, then transcribed and translated the old man's astonishingly detailed, fascinating recollections...