title: Israeli cuisine

text: Sabich salad is a variation of the well known Israeli dish "sabich", the ingredients of the salad are eggplant, boiled eggs/hard-boiled eggs, "tahini", Israeli salad, potato, parsley and "amba".


title: Israeli cuisine

text: "Kubba" is a dish made of rice/semolina/burghul (cracked wheat), minced onions and finely ground lean beef, lamb or chicken. The best-known variety is a torpedo-shaped fried "croquette" stuffed with minced beef, chicken or lamb. It was brought to Israel by Jews of Iraqi, Kurdish and Syrian origin.


title: Israeli cuisine

text: "Sambusak" is a semi-circular pocket of dough filled with mashed chickpeas, fried onions and spices. There is another variety filled with meat, fried onions, parsley, spices and pine nuts, which is sometimes mixed with mashed chickpeas and breakfast version with feta or "tzfat" cheese and "za'atar". It can be fried or otherwise cooked.


title: Israeli cuisine

text: Roasted vegetables includes bell peppers, chili peppers, tomatoes, onions, eggplants and also sometimes potatoes and zucchini. Usually served with grilled meat.


title: Israeli cuisine

text: "Khamutzim" are pickled vegetables made by soaking in water and salt (and sometimes olive oil) in a pot and withdrawing them from air. Ingredients can include cucumber, cabbage, eggplant, carrot, turnip, radish, onion, caper, lemon, olives, cauliflower, tomatoes, chili pepper, bell pepper, garlic and beans.


title: Israeli cuisine

text: A large variety of eggplant salads and dips are made with roasted eggplants. "Baba ghanoush", called "salat ḥatzilim" in Israel, is made with "tahina" and other seasonings such as garlic, lemon juice, onions, herbs and spices. Food writer and historian Gil Marks writes in his book that: "Israelis learned to make baba ghanouj from the Arabs". The eggplant is sometimes grilled over an open flame so that the pulp has a smoky taste. A particularly Israeli variation of the salad is made with mayonnaise called "salat ḥatzilim b'mayonnaise".


title: Israeli cuisine

text: Eggplant salads are also made with yogurt, or with feta cheese, chopped onion and tomato, or in the style of Romanian Jews, with roasted red pepper.


title: Israeli cuisine

text: "Tahina" is often used as a dressing for "falafel", serves as a cooking sauce for meat and fish, and forms the basis of sweets such as halva.


title: Israeli cuisine

text: "Hummus" is a cornerstone of Israeli cuisine, and consumption in Israel has been compared by food critic Elena Ferretti to "peanut butter in America, Nutella in Europe or Vegemite in Australia". "Hummus" in pita is a common lunch for schoolchildren, and is a popular addition to many meals.


title: Israeli cuisine

text: Supermarkets offer a variety of commercially prepared "hummus", and some Israelis will go out of their way for fresh "hummus" prepared at a , an establishment devoted exclusively to selling hummus.


title: Israeli cuisine

text: "Salat avocado" is an Israeli-style avocado salad, with lemon juice and chopped scallions (spring onions), was introduced by farmers who planted avocado trees on the coastal plain in the 1920s. Avocados have since become a winter delicacy and are cut into salads as well as being spread on bread.


title: Israeli cuisine

text: A "meze" of fresh and cooked vegetable salads, pickled cucumbers and other vegetables, "hummus", "ful", "tahini" and "amba" dips, "labneh" cheese with olive oil, and "ikra" is served at festive meals and in restaurants.


title: Israeli cuisine

text: Salads include Turkish salad (a piquant salad of finely chopped onions, tomatoes, herbs and spices), "tabbouleh", carrot salad, marinated roasted red and green peppers, deep fried cauliflower florets, "matbucha", "torshi" (pickled vegetables) and various eggplant salads.


title: Israeli cuisine

text: Modern Israeli interpretations of the "meze" blend traditional and modern, pairing ordinary appetizers with unique combinations such as fennel and pistachio salad, beetroot and pomegranate salad, and celery and kashkaval cheese salad.


title: Israeli cuisine

text: Stuffed vegetables, called "memula’im", were originally designed to extend cheap ingredients into a meal. They are prepared by cooks in Israel from all ethnic backgrounds and are made with many varying flavors, such as spicy or sweet-and-sour, with ingredients such as bell peppers, chili peppers, figs, onion, artichoke bottoms, Swiss chard, beet, dried fruits, tomato, vine leaves, potatoes, mallow, eggplants and zucchini squash, and stuffing such as meat and rice in Balkan style, bulgur in Middle-Eastern fashion, or with "ptitim", a type of Israeli pasta.


title: Israeli cuisine

text: The Ottoman Turks introduced stuffed vine leaves in the 16th century and vine leaves are commonly stuffed with a combination of meat and rice, although other fillings, such as lentils, have evolved among the various communities.


title: Israeli cuisine

text: Artichoke bottoms stuffed with meat are famous as one of the grand dishes of the Sephardi Jerusalem cuisine of the Old Yishuv. Stuffed dates and dried fruits are served with rice and bulgur dishes. Stuffed half-zucchini has a Ladino name, "medias".


title: Israeli cuisine

text: A variety of soups are enjoyed, particularly in the winter. Chicken soup has been a mainstay of Jewish cuisine since medieval times and is popular in Israel.


title: Israeli cuisine

text: Classic chicken soup is prepared as a simple broth with a few vegetables, such as onion, carrot and celery, and herbs such as dill and parsley.


title: Israeli cuisine

text: More elaborate versions are prepared by "Sephardim" with orzo or rice, or the addition of lemon juice or herbs such as mint or coriander, while "Ashkenazim" may add noodles. An Israeli adaption of the traditional Ashkenazi soup pasta known as "mandlen", called "shkedei marak" ("soup almonds") in Israel, are commonly served with chicken soup.


title: Israeli cuisine

text: Particularly on holidays, dumplings are served with the soup, such as the "kneidlach" (matzah balls) of the Ashkenazim or the "gondi" (chickpea dumplings) of Iranian Jews, or "kubba", a family of dumplings brought to Israel by Middle Eastern Jews. Especially popular are "kubba" prepared from bulgur and stuffed with ground lamb and pine nuts, and the soft semolina or rice "kubba" cooked in soup, which Jews of Kurdish or Iraqi heritage habitually enjoy as a Friday lunchtime meal.


title: Israeli cuisine

text: Lentil soup is prepared in many ways, with additions such as cilantro or meat. Other soups include the "harira" of the Moroccan Jews, a spicy soup of lamb (or chicken), chickpeas, lentils and rice, and a Yemenite bone-marrow soup known as "ftut", served on special occasions such as weddings, seasoned with the traditional "hawaij" spice mix.


title: Israeli cuisine

text: White bean soup in tomato sauce is common in Jerusalem because Sephardic Jews settled in the city after being expelled from Andalusia.


title: Israeli cuisine

text: Rice is prepared in numerous ways in Israel, from simple steamed white rice to festive casseroles. It is also cooked with spices and served with almonds and pine nuts.


title: Israeli cuisine

text: "Green" rice, prepared with a variety of fresh chopped herbs, is favored by Persian Jews. Another rice dish is prepared with thin noodles that are first fried and then boiled with the rice.


title: Israeli cuisine

text: "Mujadara" is a popular rice and lentil dish, adopted from Arab cuisine. "Orez Shu'it" is a dish invented in Jerusalem by Sephardic Jews, made of white beans cooked in a tomato stew and served on plain boiled rice; it is eaten widely in the Jerusalem region.


title: Israeli cuisine

text: "Couscous" was brought to Israel by Jews from North Africa. It is still prepared in some restaurants or by traditional cooks by passing semolina through a sieve several times and then cooking it over an aromatic broth in a special steamer pot called a "couscoussière". Generally, "instant" "couscous" is used for home cooking.


title: Israeli cuisine

text: "Couscous" is used in salads, main courses and even some desserts. As a main course, chicken or lamb, or vegetables cooked in a soup flavored with saffron or turmeric are served on steamed "couscous".


title: Israeli cuisine

text: "Ptitim" is an Israeli pasta which now comes in many shapes, including pearls, loops, stars and hearts, but was originally shaped like grains of rice. It originated in the early days of the State of Israel as a wheat-based substitute for rice, when rice, a staple of the Mizrahi Jews, was scarce.


title: Israeli cuisine

text: Israel's first prime minister, David Ben-Gurion, is reputed to have asked the Osem company to devise this substitute, and so it was nicknamed "Ben-Gurion rice".


title: Israeli cuisine

text: "Ptitim" can be boiled like pasta, prepared pilaf-style by sautéing and then boiling in water or stock, or baked in a casserole. Like other pasta, it can be flavored in many ways with spices, herbs and sauces. Once considered primarily a food for children, "ptitim" is now prepared in restaurants both in Israel and internationally.


title: Israeli cuisine

text: Fresh fish is readily available, caught off Israel's coastal areas of the Mediterranean and the Red Sea, or in the Sea of Galilee, or raised in ponds in the wake of advances in fish farming in Israel.


title: Israeli cuisine

text: Fresh fish is served whole, in the Mediterranean style, grilled, or fried, dressed only with freshly squeezed lemon juice. Trout ("forel"), gilthead seabream ("denisse"), St. Peter's fish ("musht") and other fresh fish are prepared this way.


title: Israeli cuisine

text: Fish are also eaten baked, with or without vegetables, or fried whole or in slices, or grilled over coals, and served with different sauces.


title: Israeli cuisine

text: Fish are also braised, as in a dish called , in which fish such as grouper (better known in Israel by its Arabic name ) or halibut is prepared in a sauce with hot pepper and other spices for Rosh Hashanah, Passover and Shabbat by North-African Jews.


title: Israeli cuisine

text: Everyday versions are prepared with cheaper kinds of fish and are served in market eateries, public kitchens and at home for weekday meals.


title: Israeli cuisine

text: Fish, traditionally carp, but now other firm whitefish too, are minced and shaped into loaves or balls and cooked in fish broth, such as the gefilte fish of the Ashkenazi Jews, who also brought pickled herring from Eastern Europe.


title: Israeli cuisine

text: Herring is often served at the "kiddush" that follows synagogue services on Shabbat, especially in Ashkenazi communities. In the Russian immigrant community it may be served as a light meal with boiled potatoes, sour cream, dark breads and schnapps or vodka.


title: Israeli cuisine

text: Fish kufta is usually fried with spices, herbs and onions (sometimes also pine nuts) and served with "tahini" or yogurt sauce. Boiled fish kufta is cooked in a tomato, "tahini" or yogurt sauce.


title: Israeli cuisine

text: Tilapia baked with "tahini" sauce and topped with olive oil, coriander, mint, basil and pine nuts (and sometimes also with fried onions) is a specialty of Tiberias.


title: Israeli cuisine

text: Chicken is the most widely eaten meat in Israel, followed by turkey. Chicken is prepared in a multitude of ways, from simple oven-roasted chicken to elaborate casseroles with rich sauces such as date syrup, tomato sauce, etc.


title: Israeli cuisine

text: Examples include chicken casserole with "couscous", inspired by Moroccan Jewish cooking, chicken with olives, a Mediterranean classic, and chicken "albondigas" (meat balls) in tomato sauce, from Jerusalem Sephardi cuisine.


title: Israeli cuisine

text: "Albondigas" are prepared from ground meat. Similar to them is the more popular "kufta" which is made of minced meat, herbs and spices and cooked with tomato sauce, date syrup, pomegranate syrup or tamarind syrup with vegetables or beans.


title: Israeli cuisine

text: Grilled and barbecued meat are common in Israeli cuisine. The country has many small eateries specializing in beef and lamb "kebab", "shish taouk", "merguez" and "shashlik". Outdoor barbecuing, known as "mangal" or "al ha-esh" (on the fire) is a beloved Israeli pastime.


title: Israeli cuisine

text: In modern times, Israel Independence Day is frequently celebrated with a picnic or barbecue in parks and forests around the country.


title: Israeli cuisine

text: Skewered goose liver is a dish from southern Tel Aviv. It is grilled with salt and black pepper and sometimes with spices like cumin or Baharat spice mix.


title: Israeli cuisine

text: Turkey "schnitzel" is an Israeli adaptation of veal "schnitzel", and is an example of the transformations common in Israeli cooking.


title: Israeli cuisine

text: The "schnitzel" was brought to Israel by Jews from Central Europe, but before and during the early years of the State of Israel veal was unobtainable and chicken or turkey was an inexpensive and tasty substitute. Furthermore, a "Wiener schnitzel" is cooked in both butter and oil, but in Israel only oil is used, because of "kashrut".


title: Israeli cuisine

text: Today, most cooks buy "schnitzel" already breaded and serve it with "hummus", "tahina", and other salads for a quick main meal. Other immigrant groups have added variations from their own backgrounds—Yemenite Jews, for example, flavor it with "hawaij". In addition, vegetarian versions have become popular and the Israeli food company, Tiv′ol, was the first to produce a vegetarian "schnitzel" from a soya meat-substitute.


title: Israeli cuisine

text: Various types of sausage are part of Sephardi and Mizrahi cuisine in Israel. Jews from Tunisia make a sausage, called , with a filling of ground meat or liver, rice, chopped spinach, and a blend of herbs and spices. Jews from Syria make smaller sausages, called , with a different spice blend while Jews from Iraq make the sausages, called , with chopped meat and liver, rice, and their traditional mix of spices.


title: Israeli cuisine

text: "Moussaka" is an oven-baked layer dish ground meat and eggplant casserole that, unlike its Levantine rivals, is served hot.


title: Israeli cuisine

text: Meat stews (chicken, lamb and beef) are cooked with spices, pine nuts, herbs like parsley, mint and oregano, onion, tomato sauce or "tahini" or juices such as pomegranate molasses, pomegranate juice, pomegranate wine, grape wine, arak, date molasses and tamarind. Peas, chickpeas, white beans, cowpeas or green beans are sometimes also added.


title: Israeli cuisine

text: Stuffed chicken in Israel is usually stuffed with rice, meat (lamb or beef), parsley, dried fruits like dates, apricots or raisins, spices like cinnamon, nutmeg or allspice; sometimes herbs like thyme and oregano (not the dried ones) are added on the top of the chicken to give it a flavor and then it is baked in the oven.


title: Israeli cuisine

text: Many fresh, high quality dairy products are available, such as cottage cheese, white cheeses, yogurts including "leben" and "eshel", yellow cheeses, and salt-brined cheeses typical of the Mediterranean region.


title: Israeli cuisine

text: Dairy farming has been a major sector of Israeli agriculture since the founding of the state, and the yield of local milk cows is amongst the highest in the world. Initially, the "moshavim" (farming cooperatives) and "kibbutzim" produced mainly soft white cheese as it was inexpensive and nutritious. It became an important staple in the years of austerity and gained a popularity that it enjoys until today.


title: Israeli cuisine

text: Soft white cheese, "gvina levana", is often referred to by its fat content, such as 5% or 9%. It is eaten plain, or mixed with fruit or vegetables, spread on bread or crackers and used in a variety of pies and pastries.


title: Israeli cuisine

text: "Labneh" is a yogurt-based white cheese common throughout the Balkans and the Middle East. It is sold plain, with "za'atar", or in olive oil. It is often eaten for breakfast with other cheeses and bread. In the north of the country, "labneh" balls preserved in olive oil are more common than in the central and the southern parts.


title: Israeli cuisine

text: Adding spices like "za'atar", dried oregano or sumac and herbs like thyme, mint or scallions is common when preserving the "labneh" balls. It is especially common to eat them during breakfast because meat is usually not eaten in the morning.


title: Israeli cuisine

text: "Tzfat" cheese, a white cheese in brine, similar to feta, was first produced by the Meiri dairy in Safed in 1837 and is still produced there by descendants of the original cheese makers. The Meiri dairy also became famous for its production of the Balkan-style "brinza" cheese, which became known as Bulgarian cheese due to its popularity in the early 1950s among Jewish immigrants from Bulgaria.


title: Israeli cuisine

text: Other dairies now also produce many varieties of these cheeses. Bulgarian yogurt, introduced to Israel by Bulgarian Jewish survivors of the Holocaust, is used to make a traditional yogurt and cucumber soup.


title: Israeli cuisine

text: In the early 1980s, small privately owned dairies began to produce handmade cheeses from goat and sheep's milk as well as cow's milk, resembling traditional cheeses like those made in rural France, Spain and Italy. Many are made with organic milk. These are now also produced by "kibbutzim" and the national Tnuva dairy.


title: Israeli cuisine

text: "Shakshuka", a North-African dish of eggs poached in a spicy tomato sauce, is a national favorite, especially in the winter. It is traditionally served up in a cast-iron pan with bread to mop up the sauce. Some variations of the dish are cooked with liberal use of ingredients such as eggplant, chili peppers, hot paprika, spinach, feta cheese or safed cheese.


title: Israeli cuisine

text: Omelettes are seasoned with onions, herbs such as dill seeds ("shamir"), spinach, parsley, mint, coriander and mallow with spices such as turmeric, cumin, sumac, cinnamon and cloves and with cheese such as "safed" and feta.


title: Israeli cuisine

text: "Haminados" are eggs that are baked after being boiled, served alongside stew or meals; in "hamin" they are used in the morning for breakfast, also sometimes replacing the usual egg in "sabich". They are also eaten as a breakfast alongside "jachnun", grated tomatoes and "skhug".


title: Israeli cuisine

text: Israel is one of the world's leading fresh citrus producers and exporters, and more than forty types of fruit are grown in Israel, including citrus fruits such as oranges, grapefruit, tangerines and the "pomelit", a hybrid of a grapefruit and a pomelo, developed in Israel. Fruits grown in Israel include avocados, bananas, apples, cherries, plums, lychees, nectarines, grapes, dates, strawberries, prickly pear (), persimmon, loquat () and pomegranates, and are eaten on a regular basis. Israelis consume an average of nearly of fruit per person a year.


title: Israeli cuisine

text: Many unique varieties of mango are native to the country, most having been developed during the second half of the 20th century. New and improved mango varieties are still introduced to markets every few years.


title: Israeli cuisine

text: Arguably the most popular variety is the Maya type, which is small to medium in size, fragrant, colourful (featuring 3-4 colours) and usually fiberless. The Israeli mango season begins in May, and the last of the fruit ripen as October draws near. Different varieties are present on markets at different months, with the Maya type seen between July and September. Mangos are frequently used in fusion dishes and for making sorbet.


title: Israeli cuisine

text: A lot of Israelis keep fruit trees in their yards, citrus (especially orange and lemon) being the most common. Mangos are also now popular as household trees. Mulberry trees are frequently seen in public gardens, and their fruit is popularly served alongside various desserts and as a juice.


title: Israeli cuisine

text: Fruit is served as a snack or dessert alongside other items or by themselves. Fresh-squeezed fruit juices are prepared at street kiosks, and sold bottled in supermarkets. Various fruits are added to chicken or meat dishes and fresh fruit salad and compote are often served at the end of the meal.


title: Israeli cuisine

text: There is a strong tradition of home baking in Israel arising from the years when there were very few bakeries to meet demand. Many professional bakers came to Israel from Central Europe and founded local pastry shops and bakeries, often called "konditoria", thus shaping local tastes and preferences.


title: Israeli cuisine

text: There is now a local style with a wide selection of cakes and pastries that includes influences from other cuisines and combines traditional European ingredients with Mediterranean and Middle-Eastern ingredients, such as "halva", phyllo dough, dates, and rose water.


title: Israeli cuisine

text: Examples include citrus-flavored semolina cakes, moistened with syrup and called "basbousa", "tishpishti" or "revani" in Sephardic bakeries. The Ashkenazi "babka" has been adapted to include "halva" or chocolate spread, in addition to the old-fashioned cinnamon. There are also many varieties of apple cake. Cookies made with crushed dates ("ma'amoul") are served with coffee or tea, as throughout the Middle East.


title: Israeli cuisine

text: Jerusalem "kugel" ("kugel yerushalmi") is an Israeli version of the traditional noodle pudding, "kugel", made with caramelized sugar and spiced with black pepper. It was originally a specialty of the Ashkenazi Jews of the Old Yishuv. It is typically baked in a very low oven overnight and eaten after synagogue services on Shabbat morning.


title: Israeli cuisine

text: "Bourekas" are savory pastries brought to Israel by Jews from Turkey, the Balkans and Salonika. They are made of a flaky dough in a variety of shapes, frequently topped with sesame seeds, and are filled with meat, chickpeas, cheese, spinach, potatoes or mushrooms. "Bourekas" are sold at kiosks, supermarkets and cafes, and are served at functions and celebrations, as well as being prepared by home cooks. They are often served as a light meal with hardboiled eggs and chopped vegetable salad.


title: Israeli cuisine

text: Ashkenazi Jews from Vienna and Budapest brought sophisticated pastry making traditions to Israel. "Sacher torte" and "Linzer torte" are sold at professional bakeries, but cheesecake and "strudel" are also baked at home.


title: Israeli cuisine

text: Jelly donuts ("sufganiyot"), traditionally filled with red jelly (jam), but also custard or "dulce de leche", are eaten as Hanukkah treats.


title: Israeli cuisine

text: "Tahini" cookies are an Israeli origin cookies made of "tahini", flour, butter and sugar and usually topped with pine nuts.


title: Israeli cuisine

text: "Rugelach" is very popular in Israel, commonly found in most cafes and bakeries. It is also a popular treat among American Jews.


title: Israeli cuisine

text: In the Jewish communities of the Old Yishuv, bread was baked at home. Small commercial bakeries were set up in the mid-19th century. One of the earliest, Berman's Bakery, was established in 1875, and evolved from a cottage industry making home-baked bread and cakes for Christian pilgrims.


title: Israeli cuisine

text: Expert bakers who arrived among the immigrants from Eastern and Central Europe in the 1920s–30s introduced handmade sourdough breads.


title: Israeli cuisine

text: From the 1950s, mass-produced bread replaced these loaves and standard, government subsidized loaves known as "leḥem aḥid" became mostly available until the 1980s, when specialized bakeries again began producing rich sourdough breads in the European tradition, and breads in a Mediterranean style with accents such as olives, cheese, herbs or sun-dried tomatoes. A large variety of breads is now available from bakeries and cafes.


title: Israeli cuisine

text: "Challah" bread is widely purchased or prepared for Shabbat. "Challah" is typically an egg-enriched bread, often braided in the Ashkenazi tradition, or round for Rosh Hashana, the Jewish New Year.


title: Israeli cuisine

text: Shabbat and festival breads of the Yemenite Jews have become popular in Israel and can be bought frozen in supermarkets.


title: Israeli cuisine

text: "Jachnun" is very thinly rolled dough, brushed with oil or fat and baked overnight at a very low heat, traditionally served with a crushed or grated tomato dip, hard-boiled eggs and "skhug". "Malawach" is a thin circle of dough toasted in a frying pan. "Kubaneh" is a yeast dough baked overnight and traditionally served on Shabbat morning. "Lahoh" is a spongy, pancake-like bread made of fermented flour and water, and fried in a pan. Jews from Ethiopia make a similar bread called "injera" from millet flour.


title: Israeli cuisine

text: Pita bread is a double-layered flat or pocket bread traditional in many Middle Eastern and Mediterranean cuisines. It is baked plain, or with a topping of sesame or nigella seeds or "za'atar".


title: Israeli cuisine

text: Pita is used in multiple ways, such as stuffed with "falafel", salads or various meats as a snack or fast food meal; packed with "schnitzel", salad and French fries for lunch; filled with chocolate spread as a snack for schoolchildren; or broken into pieces for scooping up "hummus", eggplant and other dips.


title: Israeli cuisine

text: A "lafa" is larger, soft flatbread that is rolled up with a "falafel" or "shawarma" filling. Various ethnic groups continue to bake traditional flat breads. Jews from the former Soviet republic of Georgia make the flatbread, "lavash".


title: Israeli cuisine

text: "Baklava" is a nut-filled phyllo pastry sweetened with syrup served at celebrations in Jewish communities who originated in the Middle East. It is also often served in restaurants as dessert, along with small cups of Turkish coffee.


title: Israeli cuisine

text: "Kadaif" is a pastry made from long thin noodle threads filled with walnuts or pistachios and sweetened with syrup; it is served alongside "baklava".


title: Israeli cuisine

text: "Halva" is a sweet, made from "tehina" and sugar, and is popular in Israel. It is used to make original desserts like "halva" parfait.


title: Israeli cuisine

text: "Ma'amoul" are small shortbread pastries filled with dates, pistachios or walnuts (or occasionally almonds, figs, or other fillings).


title: Israeli cuisine

text: "Ozne Haman" is a sweet yeast dough filled with crushed nuts, raisins, dried apricots, dates, "halva" or strawberry jam then oven baked, a specialty of Purim.


title: Israeli cuisine

text: The triangular shape may have been influenced by old illustrations of Haman, in which he wore a three-cornered hat


title: Israeli cuisine

text: Sunflower seeds, called "garinim" (literally, seeds), are eaten everywhere, on outings, at stadiums and at home, usually purchased unshelled and are cracked open with the teeth. They can be bought freshly roasted from shops and market stalls that specialize in nuts and seeds as well as packaged in supermarkets, along with the also well-liked pumpkin and watermelon seeds, pistachios, and sugar-coated peanuts.


title: Israeli cuisine

text: "Bamba" is a soft, peanut-flavored snack food that is a favorite of children, and "Bissli" is a crunchy snack made of deep-fried dry pasta, sold in various flavors, including BBQ, pizza, "falafel" and onion.


title: Israeli cuisine

text: "Malabi" is a creamy pudding originating from Turkey prepared with milk or almond milk (for a kosher version) and cornstarch.


title: Israeli cuisine

text: It is sold as a street food from carts or stalls, in disposable cups with thick sweet syrup and various crunchy toppings such as chopped pistachios or coconut. Its popularity has resulted in supermarkets selling it in plastic packages and restaurants serving richer and more sophisticated versions using various toppings and garnishes such as berries and fruit. "Sahlab" is a similar dessert made from the powdered tubers of orchids and milk.


title: Israeli cuisine

text: "Krembo" is a chocolate-coated marshmallow treat sold only in the winter, and is a very popular alternative to ice cream. It comes wrapped in colorful aluminum foil, and consists of a round biscuit base covered with a dollop of marshmallow cream coated in chocolate.


title: Israeli cuisine

text: "Milky" is a popular dairy pudding that comes in chocolate, vanilla and mocha flavors with a layer of whipped cream on top.


title: Israeli cuisine

text: Chili-based hot sauces are prominent in Israeli food, and are based on green or red chili peppers. They are served with appetizers, "felafel", casseroles and grilled meats, and are blended with "hummus" and "tahina". Although originating primarily from North African and Yemenite immigrants, these hot sauces are now widely consumed.


title: Israeli cuisine

text: "Skhug" is a spicy chili pepper sauce brought to Israel by Yemenite Jews, and has become one of Israel's most popular condiments. It is added to "falafel" and "hummus" and is also spread over fish, and to white cheese, eggs, salami or avocado sandwiches for extra heat and spice.


title: Israeli cuisine

text: Other hot sauces made from chili peppers and garlic are the Tunisian "harissa", and the "filfel chuma" of the Libyan Jewish community in Israel.


title: Israeli cuisine

text: "Amba" is a pickled mango sauce, introduced by Iraqi Jews, and commonly used a condiment with "shawarma", "kebabs", "meorav yerushalmi" and "falafel" and vegetable salads.


title: Israeli cuisine

text: Concentrated juices made of grape, carob, pomegranate and date are common in different regions, they are used at stews, soups or as a topping for desserts such as "malabi" and rice pudding.


title: Israeli cuisine

text: Almond syrup flavored with rose water or orange blossom water is a common flavor for desserts and sometimes added to cocktails such as "arak".


title: Israeli cuisine

text: Sumac, a dark red spice is made by grinding the dried berries of the sumac bush, which is native to the Middle East, into a coarse powder. T


title: Israeli cuisine

text: There is a strong coffee-drinking culture in Israel. Coffee is prepared as instant ("nes"), iced, latte ("hafuḥ"), Italian-style espresso, or Turkish coffee, which is sometimes flavored with cardamom ("hel"). Jewish writers, artists, and musicians from Germany and Austria who immigrated to Israel before the Second World War introduced the model of the Viennese coffee house with its traditional décor, relaxed atmosphere, coffee and pastries.


title: Israeli cuisine

text: Cafés are found everywhere in urban areas and function as meeting places for socializing and conducting business. Almost all serve baked goods and sandwiches and many also serve light meals. There are both chains and locally owned neighborhood cafés. Most have outdoor seating to take advantage of Israel's Mediterranean climate. Tel Aviv is particularly well known for its café culture.


title: Israeli cuisine

text: Tea is also a widely consumed beverage and is served at cafés and drunk at home. Tea is prepared in many ways, from plain brewed Russian and Turkish-style black tea with sugar, to tea with lemon or milk, and, available as a common option in most establishments, Middle Eastern-style with mint ("nana").


title: Israeli cuisine

text: "Limonana", a type of lemonade made from freshly-squeezed lemons and mint, was invented in Israel in the early 1990s and has become a summer staple throughout the Middle East.


title: Israeli cuisine

text: "Sahlab" is a drinkable pudding once made of the powdered bulb of the orchid plant but today usually made with cornstarch. It is usually sold in markets or by street vendors, especially in the winter. It is topped with cinnamon and chopped pistachios.


title: Israeli cuisine

text: Malt beer, known as black beer (בִירָה שְחוֹרָה, "bira shḥora"), is a non-alcoholic beverage produced in Israel since pre-state times. Goldstar and Maccabi are Israeli beers. Recently, some small boutique breweries began brewing new brands of beer, such as Dancing Camel, Negev, and Can'an.


title: Israeli cuisine

text: "Arak" is a Levantine alcoholic spirit (~40–63% Alc. Vol./~80–126 proof) from the anis drinks family, common in Israel and throughout the Middle East. It is a clear, colorless, unsweetened anise-flavored distilled alcoholic drink (also labeled as an "apéritif").


title: Israeli cuisine

text: It is often served neat or mixed with ice and water, which creates a reaction turning the liquor a milky-white colour. It is sometimes also mixed with grapefruit juice to create a cocktail known as "arak eshkoliyyot".


title: Israeli cuisine

text: The vast majority of Israelis drink wine in moderation, and almost always at meals or social occasions. Israelis drink about 6.5 liters of wine per person per year, which is low compared to other wine-drinking Mediterranean countries, but the per capita amount has been increasing since the 1980s as Israeli production of high-quality wine grows to meet demand, especially of semi-dry and dry wines. In addition to Israeli wines, an increasing number of wines are imported from France, Italy, Australia, the United States, Chile and Argentina.


title: Israeli cuisine

text: Most of the wine produced and consumed from the 1880s was sweet, kosher wine when the Carmel Winery was established, until the 1980s, when more dry or semi-dry wines began to be produced and consumed after the introduction of the Golan Heights Winery’s first vintage. The winery was the first to focus on planting and making wines from Cabernet Sauvignon, Merlot, Sauvignon blanc, Chardonnay, Pinot noir, white Riesling and Gewürztraminer. These wines are kosher and have won silver and gold medals in international competitions.


title: Israeli cuisine

text: Israeli wine is now produced by hundreds of wineries, ranging in size from small boutique wineries in the villages to large companies producing over 10 million bottles per year, which are also exported worldwide.


title: Israeli cuisine

text: Wine made of fruits other than grapes such as fig, cherry, pomegranate, carob and date are also common in the country.


title: Israeli cuisine

text: Foods variously prohibited in Jewish dietary laws ("kashrut") and in Muslim dietary laws ("halal") may also be included in pluralistic Israel's diverse cuisine. Although partly legally restricted, pork and shellfish are available at many non-kosher restaurants (only around a third of Israeli restaurants have a kosher license) and some stores all over the country which are widely spread, including by the Maadaney Mizra, Tiv Ta'am and Maadanei Mania supermarket chains.


title: Israeli cuisine

text: A modern Hebrew euphemism for pork is "white meat". Despite Jewish and Muslim religious restrictions on the consumption of pork, pigmeat consumption per capita was in 2009.


title: Israeli cuisine

text: A 2008 survey reported that about half of Israeli Jews do not always observe "kashrut". Israel's anomalous equanimity toward its religious dietary restrictions may be reflected by the fact that some of the Hebrew cookbooks of Yisrael Aharoni are published in two versions: kosher and non-kosher editions.


title: Israeli cuisine

text: In Israel, as in many other Middle Eastern countries, "street food" is a kind of fast food that is sometimes literally eaten while standing in the street, while in some cases there are places to sit down. The following are some foods that are usually eaten in this way:


title: Israeli cuisine

text: "Falafel" are fried balls or patties of spiced, mashed chickpeas or fava beans and are a common Middle-Eastern street food that have become identified with Israeli cuisine. "Falafel" is most often served in a pita, with pickles, "tahina", "hummus", cut vegetable salad and often, "harif", a hot sauce, the type used depending on the origin of the "falafel" maker.


title: Israeli cuisine

text: Variations include green "falafel", which include parsley and coriander, red "falafel" made with "filfel chuma", yellow "falafel" made with turmeric, and "falafel" coated with sesame seeds.


title: Israeli cuisine

text: "Shawarma", (from "çevirme", meaning "rotating" in Turkish) is usually made in Israel with turkey, with lamb fat added. The "shawarma" meat is sliced and marinated and then roasted on a huge rotating skewer.


title: Israeli cuisine

text: The cooked meat is shaved off and stuffed into a pita, with "hummus" and "tahina", or with additional trimmings such as fresh or fried onion rings, French fries, salads and pickles. More upscale restaurant versions are served on an open flat bread, a "lafa", with steak strips, flame roasted eggplant and salads.


title: Israeli cuisine

text: "Shakshouka", originally a workman's breakfast popularized by North-African Jews in Israel, is made simply of fried eggs in spicy tomato sauce, with other vegetable ingredients or sausage optional.


title: Israeli cuisine

text: "Shakshouka" is typically served in the same frying pan in which it is cooked, with thick slices of white bread to mop up the sauce, and a side of salad. Modern variations include a milder version made with spinach and feta without tomato sauce, and hot-chili "shakshouka", a version that includes both sweet and hot peppers and coriander. "Shakshouka" in pita is called "shakshouka be-pita".


title: Israeli cuisine

text: Jerusalem mixed grill, or "me'urav Yerushalmi", consists of mixed grill of chicken giblets and lamb with onion, garlic and spices. It is one of Jerusalem's most popular and profitable street foods.


title: Israeli cuisine

text: Although the origin of the dish is in Jerusalem, it is today common in all of the cities and towns in Israel.


title: Israeli cuisine

text: Jerusalem bagels, unlike the round, boiled and baked bagels popularized by Ashkenazi Jews, are long and oblong-shaped, made from bread dough, covered in "za’atar" or sesame seeds, and are soft, chewy and sweet. They have become a favorite snack for football match crowds, and are also served in hotels as well as at home.


title: Israeli cuisine

text: "Malabi" is a creamy pudding originating from Turkey prepared with milk or cream and cornstarch. It is sold as a street food from carts or stalls, in disposable cups with thick sweet syrup and various crunchy toppings such as chopped pistachios or coconut. Its popularity has resulted in supermarkets selling it in plastic packages and restaurants serving richer and more sophisticated versions using various toppings and garnishes such as berries and fruit. "Sahlab" is a similar dessert made from the powdered tubers of orchids and milk.


title: Israeli cuisine

text: "Sabikh" is a traditional sandwich that Mizrahi Jews introduced to Israel and is sold at kiosks throughout the country, but especially in Ramat Gan, where it was first introduced. "Sabiḥ" is a pita filled with fried eggplant, hardboiled egg, salad, "tehina" and pickles.


title: Israeli cuisine

text: Tunisian sandwich is usually made from a baguette with various fillings that may include tuna, egg, pickled lemon, salad, and fried hot green pepper.


title: Israeli cuisine

text: There are thousands of restaurants, casual eateries, cafés and bars in Israel, offering a wide array of choices in food and culinary styles. Places to eat out that are distinctly Israeli include the following:


title: Israeli cuisine

text: "Falafel" stands or kiosks are common in every neighborhood. "Falafel" vendors compete to stand apart from their competitors and this leads to the offering of additional special extras like chips, deep-fried eggplant, salads and pickles for the price of a single portion of "falafel".


title: Israeli cuisine

text: A "hummusia" is an establishment that offers mainly "hummus" with a limited selection of extras such as "tahina", hardboiled egg, "falafel", onion, pickles, lemon and garlic sauce and pita or "taboon" bread.


title: Israeli cuisine

text: "Misada Mizrahit" (literally "Eastern restaurant") refers to Mizrahi Jewish, Middle-Eastern or Arabic restaurants. These popular and relatively inexpensive establishments often offer a selection of "meze" salads followed by grilled meat with a side of french fries and a simple dessert such as chocolate mousse for dessert.


title: Israeli cuisine

text: "Steakiyot" are meat grills selling sit down and take-away chicken, turkey or lamb as steak, "shishlik", "kebab" and even Jerusalem mixed grill, all in pita or in "taboon" bread.


title: Israeli cuisine

text: Friday night (eve of Shabbat) dinners are usually family and socially oriented meals. Along with family favorites, and varying to some extent according to ethnic background, traditional dishes are served, such as "challah" bread, chicken soup, salads, chicken or meat dishes, and cakes or fruits for dessert.


title: Israeli cuisine

text: Shabbat lunch is also an important social meal. Since antiquity, Jewish communities all over the world devised meat casseroles that begin cooking before lighting of candles that marks the commencement of Shabbat on Friday night, so as to comply with religious regulations for observing Shabbat.


title: Israeli cuisine

text: In modern Israel, this filling meal, in many variations, is still eaten on the Sabbath day, not only in religiously observant households, and is also served in some restaurants during the week.


title: Israeli cuisine

text: The basic ingredients are meat and beans or rice simmered overnight on a hotplate or "blech", or placed in a slow oven. Ashkenazi "cholent" usually contains meat, potatoes, barley and beans, and sometimes "kishke", and seasonings such as pepper and paprika.


title: Israeli cuisine

text: Sephardi "hamin" contains chicken or meat, rice, beans, garlic, sweet or regular potatoes, seasonings such as turmeric and cinnamon, and whole eggs in the shell known as "haminados".


title: Israeli cuisine

text: Moroccan Jews prepare variations known as "dafina" or "skhina" (or "s′hina") with meat, onion, marrow bones, potatoes, chickpeas, wheat berries, eggs and spices such as turmeric, cumin, paprika and pepper. Iraqi Jews prepare "tebit", using chicken and rice.


title: Israeli cuisine

text: For desserts or informal gatherings on Shabbat, home bakers still bake a wide variety of cakes on Fridays to be enjoyed on the Sabbath, or purchased from bakeries or stores, cakes such as sponge cake, citrus semolina cake, cinnamon or chocolate "babkas", and fruit and nut cakes.


title: Israeli cuisine

text: Rosh Hashana, the Jewish New Year, is widely celebrated with festive family meals and symbolic foods. Sweetness is the main theme and the Rosh Hashana dinners typically begin with apples dipped in honey, and end with honey cake.


title: Israeli cuisine

text: The "challah" is usually round, often studded with raisins and drizzled with honey, and other symbolic fruits and vegetables are eaten as an entree, such as pomegranates, carrots, leeks and beets.


title: Israeli cuisine

text: Fish dishes, symbolizing abundance, are served; for example, gefilte fish is traditional for Ashkenazim, while Moroccan Jews prepare the spicy fish dish, "chraime".


title: Israeli cuisine

text: Honey cake ("lekach") is often served as dessert, accompanied by tea or coffee. Dishes cooked with pomegranate juice are common during this period.


title: Israeli cuisine

text: The holiday of Hanukkah is marked by the consumption of traditional Hanukkah foods fried in oil in commemoration of the miracle in which a small quantity of oil sufficient for one day lasted eight days.


title: Israeli cuisine

text: The two most popular Hannukah foods are potato pancakes, "levivot", also known by the Yiddish "latkes"; and jelly doughnuts, known as "sufganiyot" in Hebrew, "pontshkes" (in Yiddish) or "bimuelos" (in Ladino), as these are deep-fried in oil.


title: Israeli cuisine

text: Hannukah pancakes are made from a variety of ingredients, from the traditional potato or cheese, to more modern innovations, among them corn, spinach, zucchini and sweet potato.


title: Israeli cuisine

text: Bakeries in Israel have popularized many new types of fillings for "sufganiyot" besides the standard strawberry jelly filling, and these include chocolate, vanilla or cappuccino cream, and others. In recent years downsized, "mini" "sufganiyot" have also appeared due to concerns about calories.


title: Israeli cuisine

text: Tu BiShvat is a minor Jewish holiday, usually sometime in late January or early February, that marks the "New Year of the Trees". Customs include planting trees and eating dried fruits and nuts, especially figs, dates, raisins, carob, and almonds.


title: Israeli cuisine

text: Many Israelis, both religious and secular, celebrate with a kabbalistic-inspired Tu BiShvat seder that includes a feast of fruits and four cups of wine according to the ceremony presented in special "haggadot" modeled on the Haggadah of Passover for this purpose.


title: Israeli cuisine

text: The festival of Purim celebrates the deliverance of the Jewish people from the plot of Haman to annihilate them in the ancient Persian Achaemenid Empire, as described in the Book of Esther.


title: Israeli cuisine

text: It is a day of rejoicing and merriment, on which children, and many adults, wear costumes. It is customary to eat a festive meal, "seudat Purim", in the late afternoon, often with wine as the prominent beverage, in keeping with the atmosphere of merry-making.


title: Israeli cuisine

text: Many people prepare packages of food that they give to neighbors, friends, family, and colleagues on Purim. These are called "mishloach manot" ("sending of portions"), and often include wine and baked goods, fruit and nuts, and sweets.


title: Israeli cuisine

text: The food most associated with Purim is called ("Haman's ears"). These are three-cornered pastries filled most often with poppy seeds, but also other fillings. The triangular shape may have been influenced by old illustrations of Haman, in which he wore a three-cornered hat.


title: Israeli cuisine

text: The week-long holiday of Passover in the spring commemorates the Exodus from Egypt, and in Israel is usually a time for visiting friends and relatives, travelling, and on the first night of Passover, the traditional ritual dinner, known as the Seder.


title: Israeli cuisine

text: Foods containing "ḥametz—"leavening or yeast—may not be eaten during Passover. This means bread, pastries and certain fermented beverages, such as beer, cannot be consumed. Ashkenazim also do not eat legumes, known as "kitniyot".


title: Israeli cuisine

text: Over the centuries, Jewish cooks have developed dishes using alternative ingredients and this characterizes Passover food in Israel today.


title: Israeli cuisine

text: Chicken soup with matzah dumplings "(kneidlach)" is often a starter for the Seder meal among Israelis of all ethnic backgrounds. Spring vegetables, such as asparagus and artichokes often accompany the meal.


title: Israeli cuisine

text: Restaurants in Israel have come up with creative alternatives to "ḥametz" ingredients to create pasta, hamburger buns, pizza, and other fast foods in kosher-for-Passover versions by using potato starch and other non-standard ingredients.


title: Israeli cuisine

text: After Passover, the celebration of Mimouna takes place, a tradition brought to Israel by the Jewish communities of North Africa. In the evening, a feast of fruit, confectionery and pastries is set out for neighbors and visitors to enjoy. Most notably, the first leaven after Passover, a thin crepe called a "mofletta", eaten with honey, syrup or jam, is served. The occasion is celebrated the following day by outdoor picnics at which salads and barbecued meat feature prominently.


title: Israeli cuisine

text: In the early summer, the Jewish harvest festival of Shavuot is celebrated. Shavuot marks the peak of the new grain harvest and the ripening of the first fruits, and is a time when milk was historically most abundant.


title: Israeli cuisine

text: To celebrate this holiday, many types of dairy foods ("milchig") are eaten. These include cheeses and yogurts, cheese-based pies and quiches called "pashtidot", cheese blintzes, and cheesecake prepared with soft white cheese ("gvina levana") or cream cheese.


title: Date A Live (season 4)

text: The fourth season of the "Date A Live" anime series, titled Date A Live IV, was produced by Geek Toys and directed by Jun Nakagawa. Like the rest of the series, it follows the adventures of Shido Itsuka and the Spirits, supernatural female entities that have fallen in love with him. The season was scheduled to premiere in October 2021, but was delayed to April 2022 for "various reasons". Fumihiko Shimo wrote the fourth season's scripts, with Naoto Nakamura designing the characters and Go Sakabe returning to compose the series' music. It aired from April 8 to June 24, 2022. The opening theme is titled "OveR" performed by Miyu Tomita, and the ending theme is titled "S.O.S" performed by sweet ARMS. On April 21, 2022, Crunchyroll announced that the season would receive an English dub, which premiered the following day.


title: Savyasachi (2018 film)

text: Savyasachi () is a 2018 Indian Telugu-language psychological action thriller film written and directed by Chandoo Mondeti. The film features Naga Chaitanya, R. Madhavan (in his Telugu debut), Niddhi Agerwal and Bhumika Chawla. It was produced by Naveen Yerneni, C.V. Mohan, and Y. Ravi Shankar under the banner of Mythri Movie Makers. Savyasachi was made with a budget of 24 crore as per Mythri Movie Makers.


title: Savyasachi (2018 film)

text: A bus meets with an accident with 21 passengers. Vikram, was the only one that survived the accident. Vikram has vanishing twin syndrome, which makes Aditya, Vikram's invisible twin brother, control his left hand.


title: Savyasachi (2018 film)

text: A few days after the accident, Vikram is shown to be an advertisement director with his assistant Kittu. The latter gets a client named Chitra. He reveals that Chitra was his love when they were in college. He makes an ad that shows everything from the 80s to the 90s. The ad becomes a hit, and an ad company asks Vikram to take the ad in America. The latter takes the shot in America with Kittu as the director. Vikram then reconciles with Chitra.


title: Savyasachi (2018 film)

text: When Vikram comes back from America, he learns that his house exploded because of a bombed gas cylinder. He learns that his brother-in-law and his beloved niece Maha, died from that accident. Vikram gets overwhelmingly devastated but then learns that Maha is still alive and tries to find her. He learns that someone kidnapped Maha. With anger, Aditya kills all the men sent by the kidnapper and swears to find him. He tries to get help from a police officer, but gets nothing.


title: Savyasachi (2018 film)

text: When he goes to a DNA doctor, he learns that the same day when he admits his pregnant wife to the hospital, the kidnapper sounded like a villager and kidnaps his wife. In order to save his wife, he signs the file in his hand. The next day, Vikram gets a death certificate of the DNA doctor. In order to find out who the kidnapper is, the kidnapper makes Vikram run to all the destinations while he chants devotional chants. While he was running, Vikram drinks water from a local train but later learns that the bottle was sedated, and he starts to sleep. When he is close to finding who the kidnapper is, he falls asleep. Chitra picks him up later on.


title: Savyasachi (2018 film)

text: Vikram still recalls all the destinations he ran to and then learns that his name starts with A. To find out his connection with him, he searches for everything but learns that the chants he was chanting were marriage chants. He learns that he is Arun Raj Varma, his sister's almost-married husband. Vikram goes to his father to learn why he is like that. He learned that he had a bad life before and not marrying Siri, his sister, made him hungry for vengeance. Vikram investigates the places were he saw the unconscious boy, and the back window was full of dust. He dusts the window and sees the number 21.


title: Savyasachi (2018 film)

text: Vikram then gets beaten up by a gang sent by Arun, but Aditya saves him. He goes to Arun's hideout, and Vikram and Arun engaged in fight, where Vikram sees Maha is in danger, she was going to fall on machine. Vikram tries to save her, but Arun hits him with statue. Vikram gets conscious and Aditya fractures Arun's hand and beats him and throws him on TV. Vikram catches falling Maha, and saves her from falling. Arun, still injured throws anchor on Vikram, but Aditya catches and throw back that anchor on Arun, killing him. Before dying, Vikram tells him that the person who creates change is good person, but person who destroys humanity is an evil.


title: Savyasachi (2018 film)

text: In the end, Vikram praises Aditya for saving him, but then Aditya touches a stranger, and Vikram apologizes. He pleads Chitra to tell her about the syndrome, but she gets mad at him and leaves him. Vikram then gets mad at Aditya.


title: Savyasachi (2018 film)

text: "Savyasachi" entered its final stage of filming in July 2018. Post-production was wrapped up in September 2018. The film was originally planned to release in March 2018, but it was postponed to June 2018 and was further delayed to November 2018.


title: Savyasachi (2018 film)

text: The music was composed by M. M. Keeravani and released by Lahari Music. The track "Ninnu Road Meedha" is a remix of Nagarjuna's classic hit song "Ninnu Road Meeda" from the film "Allari Alludu" (1993).


title: Savyasachi (2018 film)

text: "Firstpost" gave 2.5 out of 5 stars stating "The frustrating part about Savyasachi is watching how little it achieves despite having an interesting premise. It could have been cracker of a film, but it isn't quite so. The left hand packs a punch, but the narrative doesn't".


title: Savyasachi (2018 film)

text: "IndiaGlitz" gave 2.75 out of 5 stars stating "'Savyasachi' is a routine drama involving a gutsy hero and an evil genius. It should have come with a fast pace. Some emotions work here and there".


title: Savyasachi (2018 film)

text: "The Times of India" gave 2.5 out of 5 stars stating "Watch this one if you're a Naga Chaitanya or Madhavan fan, but definitely leave your brains at home for this one".


title: Savyasachi (2018 film)

text: "India Today" gave 2 out of 5 stars stating "Director Chandoo Mondeti's Savyasachi could have been an intriguing thriller, but it is not. Weak writing and underwhelming characterisations spoil the film".


title: Harold Russell

text: Harold John Avery Russell (January 14, 1914 – January 29, 2002) was an American World War II veteran. After losing his hands during his military service, Russell was cast in the epic drama film "The Best Years of Our Lives" (1946), which earned him an Academy Award for Best Supporting Actor. He was the first non-professional actor to win an Academy Award for acting, along with being the only performer to sell his Oscar at auction.


title: Harold Russell

text: Harold Russell was born in North Sydney, Nova Scotia, Canada, and moved to Massachusetts, United States, with his family in 1921, after his father's death in 1920.


title: Harold Russell

text: At the time of the December 7, 1941 attack on Pearl Harbor, he was living in Cambridge, Massachusetts, working at a food market. In his 1949 autobiography, "Victory In My Hands", he wrote that he rushed to enlist in the United States Army because he considered himself a failure.


title: Harold Russell

text: On June 6, 1944, while he was an Army instructor teaching demolition work with the U.S. 13th Airborne Division at Camp Mackall, North Carolina, a defective fuse detonated TNT explosives he was handling. He lost both hands and was given two hooks to serve as hands. After his recovery while attending Boston University, Russell was featured in "Diary of a Sergeant", an Army film about rehabilitating war veterans.


title: Harold Russell

text: When film director William Wyler saw the film on Russell, he cast him in "The Best Years of Our Lives" with Fredric March and Dana Andrews. Russell played the role of Homer Parrish, a United States Navy sailor who lost both hands during the war.


title: Harold Russell

text: For his role as Parrish, Russell won the Academy Award for Best Supporting Actor in 1947. Earlier in the ceremony, he was awarded an honorary Oscar for <nowiki>"bringing aid and comfort to disabled veterans through the medium of motion pictures."</nowiki> The special award had been created because the board of governors wanted to salute Russell, a non-professional actor, but assumed he had little chance for a competitive win. It was the only time in Oscar history that the academy awarded two Oscars for the same performance.


title: Harold Russell

text: Wyler called it "the finest performance I have ever seen on the screen.<nowiki>"</nowiki> However, Russell earned under $10,000 for his performance, and did not receive any residual profits.


title: Harold Russell

text: Upon completion of the film, Russell returned to Boston University and graduated with a business degree in 1949.


title: Harold Russell

text: Russell became active in AMVETS, serving three terms as National Commander. He was first elected in 1949. He was elected to his third term in 1960. He also was vice-president of the World Veterans Fund, Inc., the fundraising branch of the World Veterans Federation.


title: Harold Russell

text: As head of AMVETS, Russell wrote to President Truman in 1951 supporting his decision to dismiss General Douglas MacArthur during the Korean War. Russell's telegram to Truman cited MacArthur's "repeated insubordination in violation of basic American principles governing civil versus military authority." His telegram said those were "obvious grounds" to relieve MacArthur. Erle Cocke, Jr., commander of the American Legion, said that he was "shocked by the news" that AMVETS and the American Veterans Committee supported MacArthur's firing.


title: Harold Russell

text: From the early 1960s to the late 1980s, Russell served as chairman of the President's Commission on Employment of the Handicapped, an unpaid position.


title: Harold Russell

text: Russell appeared in two films after his debut, "Inside Moves" in 1980 and "Dogtown" in 1997. He also appeared in an episode of "Trapper John, M.D.", in 1981 and a two-part episode of the television series "China Beach" in 1989.


title: Harold Russell

text: Russell authored two autobiographies, "Victory in My Hands" (1949) and "The Best Years of My Life" (1981).


title: Harold Russell

text: In 1992, Russell consigned his Oscar for Best Supporting Actor to Herman Darvick Autograph Auctions, and on August 6, 1992, in New York City, the Oscar sold to a private collector for $60,500. Russell defended his action by saying he needed money for his wife's medical expenses, though this was later disputed. Russell did not sell the special Oscar. After his death, the unidentified collector was identified as Lew Wasserman, a studio executive and talent agent, who donated it back to the Academy.


title: Harold Russell

text: On January 29, 2002, Russell died at a nursing home in Needham, Massachusetts and subsequently interred in Lakeview Cemetery in the nearby town of Wayland.


title: Polonius

text: Polonius is a character in William Shakespeare's play "Hamlet". He is chief counsellor of the play's ultimate villain, Claudius, and the father of Laertes and Ophelia. Generally regarded as wrong in every judgment he makes over the course of the play, Polonius is described by William Hazlitt as a "sincere" father, but also "a busy-body, [who] is accordingly officious, garrulous, and impertinent". In Act II, Hamlet refers to Polonius as a "tedious old fool" and taunts him as a latter day "Jephtha".


title: Polonius

text: Polonius connives with Claudius to spy on Hamlet. Hamlet unknowingly kills Polonius, provoking Ophelia's descent into madness, ultimately resulting in her (probable) suicide and the climax of the play: a duel between Laertes and Hamlet.


title: Polonius

text: Father of Ophelia and Laertes, and counsellor to King Claudius, he is described as a windbag by some and a rambler of wisdom by others. It has also been suggested that he only acts like a "foolish prating knave" to keep his position and popularity safe and to keep anyone from discovering his plots for social advancement. It is important to note that throughout the play, Polonius is characterised as a typical Renaissance "new man", who pays much attention to appearances and ceremonious behaviour. Some adaptations show him conspiring with Claudius in the murder of King Hamlet.


title: Polonius

text: In Act 1, Scene 3, Polonius gives advice to his son Laertes, who is leaving for France, in the form of a list of sententious maxims. He finishes by giving his son his blessing, and is apparently at ease with his son's departure. However, in Act 2, Scene 1, he orders his servant Reynaldo to travel to Paris and spy on Laertes and report if he is indulging in any local vice.


title: Polonius

text: Laertes is not the only character upon whom Polonius spies. He is fearful that Hamlet's relationship with his daughter will hurt his reputation with the king and instructs Ophelia to "lock herself from [Hamlet's] resort". He later suspects that Ophelia's rejection of Hamlet's attention has caused the prince to lose his wits, and informs Gertrude and Claudius of his suspicion, claiming that his reason for commanding Ophelia to reject Hamlet was that the prince was above her station. He and the king test his hypothesis by spying on and interrogating Ophelia.


title: Polonius

text: In his last attempt to spy on Hamlet, Polonius hides himself behind an arras in Gertrude's room. Hamlet deals roughly with his mother, causing her to cry for help. Polonius echoes the request for help and is heard by Hamlet, who then mistakes the voice for Claudius' and stabs through the arras and kills him.


title: Polonius

text: Polonius's death at the hands of Hamlet causes Claudius to fear for his own life, Ophelia to go mad, and Laertes to seek revenge, which leads to the duel in the final act.


title: Polonius

text: The literary origins of the character may be traced to the King's counsellor found in the Belleforest and William Painter versions of the Hamlet legend. However, at least since the 19th century scholars have also sought to understand the character in terms of Elizabethan court politics.


title: Polonius

text: Polonius was first proposed as a parody of Queen Elizabeth's leading counsellor, Lord Treasurer, and Principal Secretary William Cecil, Lord Burghley in 1869. Israel Gollancz also suggested that Polonius might have been a satire on Burghley. The theory was often finessed with supplementary arguments, but also disputed. Arden "Hamlet" editor Harold Jenkins, for example, criticised the idea of any direct personal satire of Burghley as "unlikely" and "uncharacteristic of Shakespeare".


title: Polonius

text: Gollancz proposed that the source for the character's name and sententious platitudes was "De optimo senatore", a book on statesmanship by the Polish courtier Wawrzyniec Grzymała Goślicki (known in Latin as Laurentius Grimaldius Goslicius), which was widely read after it was translated into English and published in 1598 under the title "The Counsellor". "Polonius" is Latin for "Polish" or "a/the Polish man." The English translation of the book refers to its author as a statesman of the "polonian empyre".


title: Polonius

text: In the first quarto of "Hamlet", Polonius is named "Corambis". It has been suggested that this derives from "crambe" or "crambo", derived from a Latin phrase meaning "reheated cabbage", implying "a boring old man" who spouts trite rehashed ideas. Whether this was the original name of the character or not is debated. Various suggestions have been made to explain this. G. R. Hibbard argues that the name was originally "Polonius", but was changed because Q1 derives from a version of the play to be performed in Oxford and Cambridge, and the original name was too close to that of Robert Polenius, founder of Oxford University. Since Polonius is a parody of a pompous pseudo-intellectual, the name might have been interpreted as a deliberate insult. The title page of Q1 specifically states that the play was recently performed in London, Oxford and Cambridge.


title: Polonius

text: In most productions of the 20th century, up to about 1980, Polonius was played as a somewhat senile, garrulous man of about 75 or so, eliciting a few laughs from the audience by the depiction. More recent productions have tended to play him as a slightly younger man, and to emphasise his shiftiness rather than pompous senility, harking back to the traditional manner in which Polonius was played before the 20th century. Until the 1900s there was a tradition that the actor who plays Polonius also plays the quick-witted gravedigger in Act V. This bit suggests that the actor who played Polonius was an actor used to playing clowns much like the Fool in "King Lear": not a doddering old fool, but an alive and intelligent master of illusion and misdirection. Polonius adds a new dimension to the play and is a controlling and menacing character.


title: Polonius

text: One key to the portrayal is a producer's decision to keep or remove the brief scene with his servant, Reynaldo, which comes after his scene of genial, fatherly advice to Laertes. He instructs Reynaldo to spy on his son, and even suggest that he has been gambling and consorting with prostitutes, to find out what he has really been up to. The inclusion of this scene portrays him in a much more sinister light; most productions, including Laurence Olivier's 1948 film version, choose to remove it. The respective productions starring Richard Burton and Kenneth Branagh both include it. Although Hume Cronyn plays Polonius mostly for laughs in the Burton production, Polonius is more sinister than comic in Branagh's version.


title: Polonius

text: Polonius's most famous lines are found in Act 1 Scene 3 ("Neither a borrower nor a lender be"; "To thine own self be true") and Act 2 Scene 2 ("Brevity is the soul of wit"; and "Though this be madness, yet there is method in't") while others have become paraphrased aphorisms ("Clothes make the man"; "Old friends are the best friends"). Also, the line he speaks when he is killed by Hamlet in Act 3 scene 4 ("Oh, I am slain!") has been subject to parody and ridicule due to its obviousness.


title: Atlético Junior

text: Club Deportivo Popular Junior F.C. S.A. (), commonly known as Junior de Barranquilla, by its old name Atlético Junior, or simply as Junior, is a Colombian professional football team based in Barranquilla, that currently plays in the Categoría Primera A. Junior is the main Caribbean team in the top flight of Colombian football. In present day they are sitting in the 25th place in best South American team as of 2022.


title: Atlético Junior

text: The club was founded on August 7, 1924. Known as "Los Tiburones" (The Sharks), or "El Equipo Tiburón" (The Shark Team). Junior have won the Colombian professional football championship nine times (1977, 1980, 1993, 1995, 2004 Finalización, 2010 Apertura, 2011 Finalización, 2018 Finalización and 2019 Apertura). Some of the most notable players that have played for the club include Heleno de Freitas, Garrincha, Dida, Juan Ramón Verón, Efraín Sánchez, Carlos "El Pibe" Valderrama, Iván Valenciano, Teófilo Gutiérrez, Carlos Bacca, Julio César Uribe, Giovanni Hernández, Sebastián Viera and Luis Díaz.


title: Atlético Junior

text: In the early 1920s a team named Juventus came into being at the Colegio Salesiano in the San Roque neighborhood of Barranquilla, unsurprisingly given the name made up primarily of Italian immigrants. Soon after its launch the name was changed to the Spanish Juventud, though both translate the same in English: youth. In August 1924 some of the younger members of Juventud along with other young men from San Roque created an offshoot of Juventud: Juventud Infantil.


title: Atlético Junior

text: Around the 1940s (and the club's name was shortened to simply Junior) they became known as one of the country's best clubs. In 1945 the players of Junior were selected to represent Colombia at the South American Championship (now known as the Copa América), finishing a respectable fifth (though losing 7–0 to Uruguay and 9–1 to Argentina along the way). In 1949 they were again selected to represent Colombia (finishing last place) but this time their decision to play would have its consequences.


title: Atlético Junior

text: In 1948 Junior were founder members of División Mayor del Fútbol Profesional Colombiano (commonly known as the Dimayor). Their debut match as a professional outfit came at home on August 15, 1948, against Deportivo Cali, which ended in a 2–0 victory for the home side. Early the following year they were again chosen to play as the de facto Colombia national team. Because of ongoing strife between Adefutbol (the original amateur Colombian football association) and the Dimayor, Junior were threatened with expulsion from the Dimayor if they participated. They went ahead and did so and were initially given a two-year suspension from the league. This was later reduced to one year and they returned to the Dimayor for the 1950 season.


title: Atlético Junior

text: This was the golden age of Colombian football commonly referred to as El Dorado, a time when the Dimayor was a "rebel league" unaffiliated with FIFA and many high-profile players from around the world broke their contracts and came to play. Junior were no exception, picking up players from Brazil, Argentina, Hungary and the Czech Republic in these years. But El Dorado eventually came to an end for Colombian football.


title: Atlético Junior

text: A way ahead surfaced in the mid-1960s when a rift had again developed in Colombian football, this time between Adefutbol and the newly created Federación Colombiana de Fútbol, an organization devoted to developing professional football in the country. Adefutbol was still the official body in the eyes of FIFA and organized the national team in this period and additionally Colombian clubs did not enter the Copa Libertadores. Peace was finally made and the bulk of the amateur team that had attempted to qualify for the England World Cup signed up for Junior, who returned to the Dimayor in 1966. Junior have remained in the top level ever since.


title: Atlético Junior

text: In 1977 Junior won their first Colombian championship, finishing first place in the Apertura. They won further championships in 1980, 1993, 1995, the 2004-II (Finalización), the 2010-I (Apertura), and the 2011-II (Finalizacion). Junior have appeared in the Copa Libertadores nine times (reaching the semi-finals in 1994), and the Copa Sudamericana and Copa CONMEBOL once each.


title: Atlético Junior

text: The team's badge has a Swiss shape; it's 6 cm wide by 8 cm tall, divided into two horizontal stripes.


title: Atlético Junior

text: The inferior stripe is divided into 9 vertical white and red stripes. The superior part is another horizontal blue stripe where the stars are placed. The stars have 9 points; each star represents a league championships the team has won.


title: Atlético Junior

text: Junior's flag is composed of 9 horizontal stripes representing the 9 stars they have now, 5 red and 4 white ones which alternate, the superior and the inferior ones are red. Overlapped on top of the strips there is a blue triangle. This triangle occupies all the wide of the flag on its vertical side. The white stars are superimposed on the triangle.


title: Pollyanna (1960 film)

text: Pollyanna is a 1960 American comedy-drama film starring child actress Hayley Mills, Jane Wyman, Karl Malden, and Richard Egan in a story about a cheerful orphan changing the outlook of a small town. The film was written and directed by David Swift, based on the 1913 novel "Pollyanna" by Eleanor H. Porter. The film won Hayley Mills an Academy Juvenile Award. It was the last film of actor Adolphe Menjou.


title: Pollyanna (1960 film)

text: "Pollyanna" was Hayley Mills' first of six films for Disney, and the directorial debut of David Swift.


title: Pollyanna (1960 film)

text: Pollyanna, a 12-year-old orphaned daughter of missionaries, arrives in the small town of Harrington to live with her rich and strict aunt Polly Harrington in the 1910s. Pollyanna is a very cheerful, talkative, and radically optimistic youngster who focuses on the goodness of life and always finds something to be glad about, no matter what the situation is. In doing so, Pollyanna's positive outlook on everything results in her making a wide variety of friends in the community, including the hypochondriac and grouchy Mrs. Snow and the acidic recluse Mr. Pendergast.


title: Pollyanna (1960 film)

text: Aunt Polly's wealth controls most of the town. When the citizens want a derelict orphanage razed and rebuilt, Aunt Polly opposes the idea, arguing that her father donated the building to the town, and it is an important landmark as such. The townspeople defy her by planning a carnival to raise funds for a new structure. Because of the control that Aunt Polly asserts over every facet of the town, however, many people feel reluctant to show their support.


title: Pollyanna (1960 film)

text: A group of citizens led by Aunt Polly's ex-boyfriend Dr. Edmond Chilton tries to persuade the town's minister Rev. Ford to publicly declare his support for the bazaar by reminding him that "nobody owns a church." Rev. Ford is reminded of the truth of that statement when Pollyanna delivers a note from Aunt Polly with recommendations to his sermon content.


title: Pollyanna (1960 film)

text: First, Rev. Ford reads one of the so-called "Glad Passages" of the Bible at church the following Sunday, stating that a young member of the congregation pointed out how many such passages there are, having gained the gumption to defy Aunt Polly. He intends to read one a week from this time on and then declares his support for the bazaar and encourages all to attend. Aunt Polly becomes furious about their audacity, forbidding Pollyanna to participate. On the evening of the carnival, Pollyanna is locked in her attic bedroom by Aunt Polly but is "rescued" by playmate and fellow orphan Jimmy Bean, who reminds her that she will lead "America the Beautiful" at the high point of the event. She slips away with Jimmy's help and has a wonderful time at the carnival, winning a doll.


title: Pollyanna (1960 film)

text: Upon returning home, Pollyanna avoids Aunt Polly by climbing a tree to her attic bedroom. When trying to reach her bedroom window, she drops her new doll; Pollyanna then falls off the window ledge screaming and is knocked unconscious before being discovered by Aunt Polly and her maids. After realizing her legs are paralyzed and that she may not walk again, Pollyanna develops severe depression, jeopardizing her chance of recovery. Meanwhile, Aunt Polly feels extreme guilt when she realizes how her behavior has isolated her from the town and Pollyanna. While talking to Dr. Chilton, she admits that her niece needed love and it was something she never gave her. Dr. Chilton tells Aunt Polly that they can give Pollyanna the love together and help mend the isolation she put on the townsfolk. When the townspeople learn of Pollyanna's accident, they arrive at Aunt Polly's house with outpourings of love. Dr. Chilton carries the reluctant girl downstairs where the neighbors wish her health one by one. Pollyanna's spirit gradually returns to its usual hopefulness and love of life, and she also learns that Jimmy has been adopted by Mr. Pendergast. Pollyanna is embraced by her aunt before they leave Harrington with Dr. Chilton for an operation in Baltimore which would correct her injury. She also found that the town adopted a nickname, Gladtown.


title: Pollyanna (1960 film)

text: The novel had been filmed before, notably with Mary Pickford, in 1920. The book continued to sell 35,000 copies per year by the late 1950s. Disney announced in June 1959 that he would make the film with Hayley Mills, Jane Wyman, and Karl Malden, and David Swift as screenwriter and director.


title: Pollyanna (1960 film)

text: Swift was best known at the time for his work in television. He said, "It was the first time anyone would take a $2.5 million chance on me. Trust Disney to do it."


title: Pollyanna (1960 film)

text: Disney put Mills into the cast after seeing her in the British film "Tiger Bay". He watched the film to see the most recent performance by her father, John Mills, who was to star in the studio's "Swiss Family Robinson". Disney then offered Miss Mills the lead in "Pollyanna". Her accent was explained by turning Pollyanna's parents into missionaries from the British West Indies.


title: Pollyanna (1960 film)

text: Disney said the cast was the most important in the studio's history, including names such as Wyman, Malden, and Richard Egan.


title: Pollyanna (1960 film)

text: Swift commented on casting, "The cast scared me. Veterans of scores of movies, some of them. I was afraid they'd say 'TV man, go home.' But they didn't. It was a happy set; everybody worked his head off for me."


title: Pollyanna (1960 film)

text: Swift said in working on the script that, to work against the "saccharine" nature of the material, he would spend a few hours every day first working on a horror play called "The Deadly". He would then work on "Pollyanna".


title: Pollyanna (1960 film)

text: Swift said, "In the book, Pollyanna was so filled with happiness and light that I wanted to kick her. In the old days, she came on like Betty Hutton. Now, she is shy. We have an adult drag advice out of her."


title: Pollyanna (1960 film)

text: Swift also decided to remove a key plot point of the book, where Pollyanna was hit by a car and had to learn how to walk. He called this "Too coincidental. Too pat."


title: Pollyanna (1960 film)

text: Swift added that, "Instead of making her the 'glad girl' of the book, we've simmered her cheerfulness down to merely emphasize the things-could-be-worse attitude."


title: Pollyanna (1960 film)

text: The film was shot in Santa Rosa, California, with the Mableton Mansion at 1015 McDonald Avenue in Santa Rosa serving as the exterior and grounds of Aunt Polly's house. Other California locations included Napa Valley and Petaluma. Interiors were filmed at the Walt Disney Studios in Burbank, California. The book sets the town of Harrington in Vermont, but the movie places Harrington in Maryland; Baltimore is mentioned several times throughout the script. Aunt Polly and Pollyanna take the train to Baltimore at the end of the film, possibly headed to Johns Hopkins Hospital due to the delicacy of the operation needed (Johns Hopkins opened in 1889 and the story takes place in the 1900s).


title: Pollyanna (1960 film)

text: Jerry Griswold wrote in "The New York Times" on October 25, 1987, "An attempt was made to resuscitate "Pollyanna" in 1960 when Walt Disney released a movie based on the book. "Time", "Newsweek", and other major reviewers agreed that such an enterprise promised to be a disaster – a tearjerker of a story presented by the master of schmaltz; what surprised the critics (their opinions were unanimous) was that it was his best live-action film ever. But few had reckoned the curse of the book's by-then-saccharine reputation. When the movie failed to bring in half of the $6 million that was expected, Disney opined, 'I think the picture would have done better with a different title. Girls and women went to it, but men tended to stay away because it sounded sweet and sticky.'"


title: Pollyanna (1960 film)

text: Hayley Mills won the 1960 Academy Juvenile Award for her performance and also received a BAFTA nomination for Best Actress.


title: Pollyanna (1960 film)

text: The film generated a trickle of juvenile merchandise, including a Dell comic book, a paper-doll collection, an LP recording, an illustrated Little Golden Book, and a 30" Uneeda character doll in a red and white gingham dress, pantaloons, and boots. Disney was selling photo lockets as part of a merchandise promotion, with the quote claiming to be from Abraham Lincoln on them, "If you look for the bad in mankind expecting to find it, you surely will." Director and screenwriter David Swift discovered the necklace in a gift shop while on vacation with his family and called the studio to have the item recalled immediately, as it was not a quote from Lincoln, but actually a paraphrasing of a line from Eleanor Porter's original 1913 novel written for the film.


United States congressional apportionment is the process by which seats in the United States House of Representatives are distributed among the 50 states according to the most recent decennial census mandated by the United States Constitution. Each state is apportioned a number of seats which approximately corresponds to its share of the aggregate population of the 50 states. Every state is constitutionally guaranteed at least one seat in the House and two seats in the Senate, regardless of population.


title: United States congressional apportionment

text: The number of voting seats in the House of Representatives has been 435 since 1913, capped at that number by the Reapportionment Act of 1929—except for a temporary (1959–1962) increase to 437 when Alaska and Hawaii were admitted into the Union. The Huntington–Hill method of equal proportions has been used to distribute the seats among the states since the 1940 census reapportionment. Federal law requires the Clerk of the United States House of Representatives to notify each state government of the number of seats apportioned to the state no later than January 25 of the year immediately following each decennial census.


text: The size of a state's total congressional delegation (which in addition to representative(s) includes 2 senators for each state) also determines the size of its representation in the U.S. Electoral College, which elects the U.S. president.


text: Following the end of the Civil War, the first of those provisions was superseded by Section 2 of the Fourteenth Amendment:


text: Reapportionments normally occur following each decennial census, though the law that governs the total number of representatives and the method of apportionment to be carried into force at that time are enacted prior to the census.


text: The decennial apportionment also determines the size of each state's representation in the U.S. Electoral College. Under Article II, Section 1, Clause 2 of the U.S. Constitution, the number of electors of any state equals the size of its total congressional delegation (House and Senate seats).


text: Federal law requires the Clerk of the House of Representatives to notify each state government no later than January 25 of the year immediately following the census of the number of seats to which it is entitled. Whether or not the number of seats has changed, the state determines the boundaries of congressional districts—geographical areas within the state of approximately equal population—in a process called redistricting.


text: Because the deadline for the House Clerk to report the results does not occur until the following January, and the states need sufficient time to perform the redistricting, the decennial census does not affect the elections that are held during that same year. For example, the electoral college apportionment and congressional races during the 2020 presidential election year were still based on the 2010 census results; all of the newly redrawn districts based on the 2020 census do not finally come into force until the 2022 midterm election winners are inaugurated in January 2023.


text: The size of the U.S. House of Representatives refers to the total number of congressional districts (or seats) into which the land area of the United States proper has been divided. The number of voting representatives is currently set at 435. There are an additional five delegates to the House of Representatives. They represent the District of Columbia and the territories of American Samoa, Guam, the Northern Mariana Islands, which first elected a representative in 2008, and the U.S. Virgin Islands. Puerto Rico also elects a resident commissioner every four years.


text: Since 1789, when the United States Congress first convened under the Constitution, the number of citizens per congressional district has risen from an average of 33,000 in 1790 to over 700,000 . Prior to the 20th century, the number of representatives increased every decade as more states joined the union, and the population increased.


text: The ideal number of members has been a contentious issue since the country's founding. George Washington agreed that the original representation proposed during the Constitutional Convention (one representative for every 40,000) was inadequate and supported an alteration to reduce that number to 30,000. This was the only time that Washington pronounced an opinion on any of the actual issues debated during the entire convention. Five years later, Washington was so insistent on having no more than 30,000 constituents per representative that he exercised the first presidential veto in history on a bill which allowed half states to go over the quota.


text: In Federalist No. 55, James Madison argued that the size of the House of Representatives has to balance the ability of the body to legislate with the need for legislators to have a relationship close enough to the people to understand their local circumstances, that such representatives' social class be low enough to sympathize with the feelings of the mass of the people, and that their power be diluted enough to limit their abuse of the public trust and interests.


text: Madison also addressed Anti-Federalist claims that the representation would be inadequate, arguing that the major inadequacies are of minimal inconvenience since these will be cured rather quickly by virtue of decennial reapportionment. He noted, however,


text: When talking about the populations within California's reapportioned House districts in 1951, a report from Duke University found that "[there] is not an excessive disparity in district populations, but [the populations and disparities are] perhaps larger than necessary." If the House continued to expand as it did prior to the Reapportionment Act of 1929, it would currently have 1,156 members (still just the second largest lower house, after China). This would give the representatives, on average, about 287 thousand constituents, on par with Japan's National Diet.


text: The United States also has comparatively massive constituencies for OECD members, with almost three times more constituents per legislator on average than Japan and Mexico. The U.S. has the third most populous average legislative districts in the world (second if the EU's European Parliament is not included).


text: The Apportionment Act of 1911 (Public Law 62-5) raised the membership of the U.S. House to 433 and provided for an apportionment. It also provided for additional seats upon the admissions of Arizona and New Mexico as states, increasing the number to 435 in 1912.


text: In 1921, Congress failed to reapportion the House membership as required by the United States Constitution. This failure to reapportion may have been politically motivated, as the newly elected Republican majority may have feared the effect such a reapportionment would have on their future electoral prospects. A reapportionment in 1921 in the traditional fashion would have increased the size of the House to 483 seats, but many members would have lost their seats due to the population shifts, and the House chamber did not have adequate seats for 483 members. By 1929, no reapportionment had been made since 1911, and there was vast representational inequity, measured by the average district size. By 1929 some states had districts twice as large as others due to population growth and demographic shift.


text: In 1929 Congress (with Republican control of both houses of Congress and the presidency) passed the Reapportionment Act of 1929 which capped the size of the House at 435 (the then current number) and established a permanent method for apportioning a constant 435 seats. This cap has remained unchanged since then, except for a temporary increase to 437 members upon the 1959 admission of Alaska and Hawaii into the Union.


text: Two states, Wyoming and Vermont, have populations smaller than the average for a single district, although neither state has fewer people than the least populous congressional districts.


text: Among the Bill of Rights amendments to the United States Constitution proposed by Congress in 1789, was one addressing the number of seats in the House. It attempted to set a pattern for growth of the House along with the population, but has not been ratified.


text: With the nation's population reaching approximately 308.7 million according to the 2010 census, the proposed amendment would have called for an up-to 6,000-member House.


text: One proposal to alleviate the current constituency disparities and the high average number of constituents in many states' congressional districts is the "Wyoming rule." Operating similar to New Zealand's method of allocation for proportional representation, it would give the least populous state (which has been Wyoming since 1990) one representative and then create districts in other states with the same population.


text: Another proposed expansion rule, the cube root rule, calls for the membership of the legislature to be based on the cube root (rounded up) of the U.S. population at the last census. For example, such a rule would call for 692 members of the House based on the 2020 United States census. An additional House member would be added each time the "national" population "exceeds" the next cube; in this case, the next House member would be added when the census population reached 331,373,889, and the one after that at 332,812,558. A variation would split the representation between the House and the Senate, e.g. 592 members in the House (692 − 100 senators).


text: On May 21, 2001, Rep. Alcee Hastings sent a dear colleague letter pointing out that U.S. expansion of its legislature had not kept pace with other countries.


text: In 2007, during the 110th Congress, Representative Tom Davis introduced a bill in the House of Representatives that would add two seats to the House, one for Utah and one for the District of Columbia. It was passed by the House, but was tripped up by procedural hurdles in the Senate and withdrawn from consideration. An identical bill was reintroduced during the 111th Congress. In February 2009 the Senate adopted the measure 61–37. In April 2010, however, House leaders decided to shelve the proposal.


text: Apart from the requirement that each state is to be entitled to at least one representative in the House of Representatives, the number of representatives in each state is in principle to be proportional to its population. Since the adoption of the Constitution, five distinct apportionment methods have been used.


text: The first apportionment was contained in . After the first census in 1790, Congress passed the Apportionment Act of 1792 and adopted the Jefferson method to apportion U.S. representatives to the states based on population. The Jefferson method required fractional remainders to be discarded when calculating each state's total number of U.S. representatives and was used until the 1830 census. The Webster method, proposed in 1832 by Daniel Webster and adopted for the 1840 census, allocated an additional representative to states with a fractional remainder greater than 0.5. The Hamilton/Vinton (largest remainder) method was used from 1850 until 1900. The Vinton or Hamilton method was shown to be susceptible to an apportionment paradox. The Apportionment Act of 1911, in addition to setting the number of U.S. representatives at 435, returned to the Webster method, which was used following the 1910 and 1930 censuses (no reapportionment was done after the 1920 census). The current method, known as the Huntington–Hill method or method of equal proportions, was adopted in 1941 for reapportionment based on the 1940 census and beyond. The revised method was necessary in the context of the cap on the number of representatives set in the Reapportionment Act of 1929.


text: The apportionment method currently used is the method of equal proportions, which minimizes the percentage differences in the number of people per representative among the different states. The resulting apportionment is optimal in the sense that any additional transfer of a seat from one state to another would result in larger percentage differences.


text: In this method, as a first step, each of the 50 states is given its one guaranteed seat in the House of Representatives, leaving 385 seats to assign. The remaining seats are allocated one at a time, to the state with the highest priority number. Thus, the 51st seat would go to the most populous state (currently California). The priority number is determined by the ratio of the state population to the geometric mean of the number of seats it currently holds in the assignment process, "n" (initially 1), and the number of seats it "would" hold "if" the seat were assigned to it, "n"+1. Symbolically, the priority number "A" is


text: where "P" is the population of the state, and "n" is the number of seats it currently holds before the possible allocation of the next seat. An equivalent, recursive definition is


text: where "n" is still the number of seats the state has before allocation of the next (in other words, for the "m"th allocation, "n" = "m"-1, where "m" > 1), and for "n" = 1, the initial "A" is explicitly defined by the non-recursive formula as


text: Consider the reapportionment following the 2010 U.S. census: beginning with all states initially being allocated one seat, the largest value of "A" corresponds to the largest state, California, which is allocated seat 51. After being allocated its 2nd seat, its priority value decreases to its "A" value, which is reordered to a position back in line. The 52nd seat goes to Texas, the 2nd largest state, because its "A" priority value is larger than the "A" of any other state. However, the 53rd seat goes back to California because its "A" priority value is larger than the "A" of any other state. The 54th seat goes to New York because its "A" priority value is larger than the "A" of any other state at this point. This process continues until all remaining seats are assigned. Each time a state is assigned a seat, "n" is incremented by 1, causing its priority value to be reduced and reordered among the states, whereupon another state normally rises to the top of the list.


text: The Census 2010 Ranking of Priority Values shows the order in which seats 51–435 were apportioned after the 2010 census, with additional listings for the next five priorities. Minnesota was allocated the final (435th) seat. North Carolina missed its 14th seat by 15,754 residents as the 436th seat to be allocated; ten years earlier it had gained its 13th seat as the 435th seat to be allocated based on the 2000 census.


text: The Census 2020 Ranking of Priority Values shows the order in which seats 51–435 were apportioned after the 2020 census, with additional listings for the next ten priorities. For the second time in a row, Minnesota was allocated the final (435th) seat. If either New York had registered 89 more residents or Minnesota had registered 26 fewer residents, New York would have been allocated the 435th seat instead.


text: "Note: The first apportionment was established by the Constitution based on population estimates made by the Philadelphia Convention, and was not based on any census or enumeration."


text: On December 21, 2010, the U.S. Census Bureau released its official apportionment results for congressional representation. The changes were in effect for the U.S. elections in 2012.


title: Deshdrohi

text: Deshdrohi ( Traitor) is a 2008 Indian Hindi-language action thriller film directed by Jagdish A. Sharma. It was scripted and produced by KRK, who also appeared in the lead role alongside Manoj Tiwari, Hrishitaa Bhatt, Gracy Singh and Zulfi Syed. Released on 14 November 2008, it was subject to negative reviews from critics, and is considered as one of the worst Bollywood films.


title: Deshdrohi

text: The themes of the film consists of politics, prostitution, pimping, and corruption. At the start of the film, a man named Raja Yadav (Kamaal Rashid Khan) arrives in Mumbai from Uttar Pradesh searching for a watchman's job, after leaving his father and neighbour, Neha, both behind in his village in Uttar Pradesh.


title: Deshdrohi

text: In Mumbai, Raja meets Shekhar, a gangster, who works as a watchman, and Sonia, who works for a drug dealer named Baba Kadam. At one point, Raja helps Sonia escape from an attack by a group working for another drug dealer called Rajan Nayak, Baba Kadam's rival. The two eventually fall in love.


title: Deshdrohi

text: After realising that living in Mumbai is difficult for North Indians, Raja petitions Shrivastav, a North Indian politician who exploits common people for his political career, for help. The drug mafia of Mumbai city is assisted by politicians, and the media want to reveal the corruption prevalent in the city.


title: Deshdrohi

text: Due to his involvement, Raja is marked for death by Rajan Nayak, who contracts a police inspector to kill both him and Sonia. However, he fails and is killed. The police pursue Raja and Sonia, who are also hiding from Rajan Nayak. Raja attempts to obtain help from Shrivastav to no avail, and even Sonia's boss, Baba Kadam, abandons the pair.


title: Deshdrohi

text: Pushed to the limit, Raja resolves to kill all involved, in which he is helped by Inspector Rohit Raghav, the new husband of Raja's village sweetheart.