Fish and Fishing In Lhasa

Traditionally, the Tibetansrefrain from eating fish, andfishing naturally did not pre-viously exist in the region asa business. Unlike people inother parts of Tibet, however, people inLhasa have handled fish as a business andwith success. And these "fishermen" areall authentic Tibetans."Fish are foam in water and everyonecan eat it, and so do I as a lama," they say."Even the emperor is not able to tastefish caught in spring, but fish caught insummer and autumn is shunned even bybeggars," the…     

Fishing for Fish and for Jaminyjarti in Northern Aboriginal Australia

Socio‐cultural and ecological literature about Australian Indigenous groups reveal that fishing is a vital part of everyday life for many groups who have customary and recreational fresh and salt‐water affiliations. This vitality exists and has meaning for families and communities in the Kimberley's Fitzroy Valley region of Northern Aboriginal Australia. Less well known, however, is the central part that fishing plays in jaminyjarti, a ritual that relies on close kin regularly catching, cooking and sharing fish for bereaved family members during the ‘sorry business’ time that emerges after the death of a loved one. What becomes evident is that while fishing is undoubtedly intertwined in the everydayness and sociality of life, it is also central to comforting the bereaved during and after the grieving process that accompanies death.     

探秘神奇的鱼类世界

正鱼类是最古老的脊椎动物,它们几乎栖居于地球上所有的水生环境中。那辽阔而奇特的江河湖海,孕育了无数美丽的精灵。那里有速度最快的旗鱼,有能发电的电波鱼,有色彩艳丽的蝴蝶鱼,还有说不清、数不尽的各种各样的鱼类。今天就让我们一起共同探秘一下有关鱼类的妙趣杂谈吧。什么是鱼类科教书上说:鱼类是体被骨鳞、以鳃呼吸、用鳍作为运动器官和凭上下颌摄食的变温水生脊椎动物,属于     

Fish tanks of eastern Crete (Greece) as indicators of the Roman sea level

The ancient fish tanks and fish traps of Crete are relics of the Roman domination of the island; they were usually constructed near the major urban centers of that period. The direct relationship of their various functional characteristics with past sea levels and the relatively accurate determination of their construction dates establish them as sensitive indicators of sea level change through space and time.     

Looking for Ancient Fish Products Through Invisible Biomolecular Residues in the Roman Production Vats from the Atlantic Coast

As organic materials, fish and its derivative products are perishable and break down rapidly and ultimately disappear. Unless they include bones or scales, the only means of identifying them in the archaeological record is through the identification of the chemical constituents that are left behind after decomposition. Fish flesh mainly consists of proteins and lipids. Since these molecules are unstable they degrade irreversibly after death or discard, losing a significant part of the original chemical elements, consequently hampering or complicating their identification. In this paper, two main types of fish products are considered: raw, salted or cooked fish, and fermented fish-based products. In the first case, the degradation of the native markers results from chemical post-depositional degradation, and eventually thermal degradation during cooking. In the second case, the biochemical processes involve bacteria that cause the rapid decomposition of fish as part of the process of forming fish sauces, such as Roman garum. To detect and identify fish products we combined experimental archaeology and organic analyses. The identification of the degradation products of cholesterol appeared to provide a strong indicator for detecting the presence of fish sauces. Analysis of samples taken from fish-salting vats located along the Atlantic coast (Marsa, Baelo Claudia, Troia, Kerlaz, and Etel) with samples taken from actual experimental garum sauces made from mackerel (Scomber scombrus), sardines (Sardina pilchardus), and/or oysters (Ostreidae), revealed the presence of common markers of fermented fish-based products. The application of the analytical methodology described here to structures involved in ancient fish sauce manufacture and storage has enabled investigation of the production of the sauces by searching directly for the fish markers on the inner sides of the containers. For the first time the addition of molluscs and fruits in the fish product has been identified as part of the process of manufacturing garum.     

人民大会及其在古典罗马共和国政治生活中的作用

有关罗马共和国政治生活的性质,在学术界存在截然不同的认识.本文利用古典文献和当代学者的研究成果,对罗马人民大会的权力、人民大会权力的局限性以及人民大会和罗马政制中的民主因素问题进行探讨,认为人民大会在法律上是罗马共和国的最高权力机关,享有立法等多方面的重要权力,但在具体行使权力过程中,受到多重不民主因素的限制.尽管如此,在作为城邦的罗马,人民大会仍发挥了相当重要的作用.罗马政治的稳定和扩张的成功,也是人民大会发挥作用的结果.