Festum Ovorum

Last updated

Festum Ovorum
Also calledEgg Saturday, Egg Feast,
DateSaturday before Ash Wednesday
Frequencyannual

Egg Saturday, Egg Feast, or Festum Ovorum is the Saturday before Ash Wednesday. [1]

At the University of Oxford, pasch eggs have been provided for students on that day. [2]

Related Research Articles

<span class="mw-page-title-main">Easter egg</span> Decorated egg for the celebration of Easter

Easter eggs, also called Paschal eggs, are eggs that are decorated for the Christian feast of Easter, which celebrates the resurrection of Jesus. As such, Easter eggs are common during the season of Eastertide. The oldest tradition, which continues to be used in Central and Eastern Europe, is to use dyed and painted chicken eggs.

<span class="mw-page-title-main">Easter</span> Christian commemoration of the resurrection of Jesus

Easter, also called Pascha or Resurrection Sunday, is a Christian festival and cultural holiday commemorating the resurrection of Jesus from the dead, described in the New Testament as having occurred on the third day of his burial following his crucifixion by the Romans at Calvary c. 30 AD. It is the culmination of the Passion of Jesus Christ, preceded by Lent, a 40-day period of fasting, prayer, and penance.

<i>Oxford English Dictionary</i> Historical dictionary

The Oxford English Dictionary (OED) is the principal historical dictionary of the English language, published by Oxford University Press (OUP). It traces the historical development of the English language, providing a comprehensive resource to scholars and academic researchers, as well as describing usage in its many variations throughout the world.

<span class="mw-page-title-main">Eggplant</span> Plant species, Solanum melongena

Eggplant, aubergine or brinjal is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit.

<span class="mw-page-title-main">Easter Bunny</span> Folkloric figure and symbol

The Easter Bunny is a folkloric figure and symbol of Easter, depicted as a rabbit—sometimes dressed with clothes—bringing Easter eggs. Originating among German Lutherans, the "Easter Hare" originally played the role of a judge, evaluating whether children were good or disobedient in behavior at the start of the season of Eastertide, similar to the "naughty or nice" list made by Santa Claus. As part of the legend, the creature carries colored eggs in its basket, as well as candy, and sometimes toys, to the homes of children. As such, the Easter Bunny again shows similarities to Santa and Christmas by bringing gifts to children on the night before a holiday. The custom was first mentioned in Georg Franck von Franckenau's De ovis paschalibus in 1682, referring to a German tradition of an Easter Hare bringing eggs for the children.

<span class="mw-page-title-main">Gnocchi</span> Small pasta-like dough dumplings

Gnocchi are a varied family of dumplings in Italian cuisine. They are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour, cheese, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. Base ingredients may be substituted with alternatives such as sweet potatoes for potatoes or rice flour for wheat flour. Such variations are often considered to be non-traditional.

<span class="mw-page-title-main">Lasagna</span> Flat pasta and dishes made from it

Lasagna is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ragù, béchamel sauce, vegetables, cheeses, and seasonings and spices. The dish may be topped with grated cheese, which becomes melted after baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square portions.

<span class="mw-page-title-main">Bun</span> Bread-based food

A bun is a type of bread roll, typically filled with savory fillings. A bun may also refer to a sweet cake in certain parts of the world. Though they come in many shapes and sizes, buns are most commonly round, and are generally hand-sized or smaller.

<span class="mw-page-title-main">Pirozhki</span> Fried/baked filled bun common in Russian cuisine

Pirozhki are Polish Foremost, Russian and Ukrainian baked or fried yeast-leavened boat-shaped buns with a variety of fillings. Pirozhki are a popular street food and comfort food in Eastern Europe.

<span class="mw-page-title-main">Curate's egg</span> Idiom derived from two late 19th century cartoons

A "curate's egg" is something described as partly bad and partly good. In its original usage, it referred to something that is obviously and entirely bad, but is described out of politeness as nonetheless having good features that redeem it. This meaning has been largely supplanted by its less ironic modern usage, which refers to something that is in fact an indeterminate mix of good and bad, possibly with a preponderance of bad qualities.

Postumius Rufius Festus Avienius was a Latin writer of the 4th century AD. He was a native of Volsinii in Etruria, from the distinguished family of the Rufii Festi.

<i>Fafner in the Azure</i> Anime series

Fafner in the Azure is a Japanese mecha anime franchise created by Xebec in collaboration with Starchild Records. The story focuses on a group of children who pilot the titular Fafners in an escalating war against giant aliens called Festum. The first series, subtitled Dead Aggressor, is directed by Nobuyoshi Habara and written by Yasuo Yamabe and Tow Ubukata with character designs from Hisashi Hirai and mecha designs by Naohiro Washio. It aired on TV Tokyo from July to December 2004 for 26 episodes. A television special subtitled Right of Left aired in December 2005, a feature film subtitled Heaven and Earth had a theatrical release in Japan in December 2010, and a sequel subtitled Exodus aired on MBS and several other stations for 26 episodes from January to December 2015. Another sequel subtitled The Beyond was released as four films from May 2019 to November 2021. A special episode subtitled Behind the Line premiered in theaters in January 2023. The series heavily borrows elements from Norse Mythology, referencing some of the terminology used.

<span class="mw-page-title-main">Egg-and-spoon race</span> Sporting event

An egg-and-spoon race is a sporting event in which participants must balance an egg or similarly shaped item upon a spoon and race with it to the finishing line. At many primary schools an egg-and-spoon race is staged as part of the annual Sports Day, alongside other events such as the sack race and the three-legged race.

A pundit is a person who offers mass media opinion or commentary on a particular subject area.

An oval is a closed curve in a plane which resembles the outline of an egg. The term is not very specific, but in some areas it is given a more precise definition, which may include either one or two axes of symmetry of an ellipse. In common English, the term is used in a broader sense: any shape which reminds one of an egg. The three-dimensional version of an oval is called an ovoid.

<span class="mw-page-title-main">Kofta</span> Middle Eastern and South Asian meatballs

Kofta is a family of meatball or meatloaf dishes found in Balkan, Middle Eastern, South Caucasian, South Asian and Central Asian cuisines. In the simplest form, koftas consist of balls of minced meat – usually beef, chicken, pork, lamb or mutton, or a mixture – mixed with spices and sometimes other ingredients. The earliest known recipes are found in early Arab cookbooks and call for ground lamb.

<span class="mw-page-title-main">Olla podrida</span>

Olla podrida is a Spanish stew, usually made with chickpeas or beans, and assorted meats like pork, beef, bacon, partridge, chicken, ham, sausage, and vegetables such as carrots, leeks, cabbage, potatoes and onions.

<span class="mw-page-title-main">Fricassee</span> Method of cooking meat

Fricassee or fricassée is a stew made with pieces of meat that have been browned in butter then served in a sauce flavored with the cooking stock. Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand.

<span class="mw-page-title-main">Parfait</span> Frozen dessert

Parfait is either of two types of dessert. In France, where the dish originated, parfait is made by boiling cream, egg, sugar and syrup to create a custard-like puree. The American version consists of layers differentiated by the inclusion of such ingredients as granola, nuts, yogurt and liqueurs, topped off with fruits or whipped cream. The oldest known recipe dates back to 1894.

<span class="mw-page-title-main">Teaching grandmother to suck eggs</span> English idiom

Teaching (your) grandmother to suck eggs is an English language saying that refers to a person giving advice to another person in a subject with which the other person is already familiar.

References

  1. Robert E. Brettle, John Marston, Dramatist at Oxford, 1591 (?)–1594, 1609. The Review of English Studies, Volume 3, Number 12, pages 398–405, October 1927. Oxford University Press. Oxford English Dictionary: Egg-Saturday
  2. Bennett, J. A. W. (1982). "The Festum Ovorum" (PDF). Oxoniensia. 47: 136–139. Open Access logo PLoS transparent.svg