A Academia de Letras de Lorena foi fundada em 21 de março de 2009 e a posse dos membros ocorreu em 16 de agosto daquele ano, data que é comemorada como seu aniversário. Possui como patrono Euclydes da Cunha, por ter vivido em Lorena e aqui iniciado a educação de seus filhos e corrigido os originais de sua obra maior, “Os Sertões”. São 30 acadêmicos distribuídos em cadeiras que possuem, cada uma, um patrono ou patronesse. Realiza reuniões mensais abertas ao público, trazendo sempre uma apresentação cultural para completar a reunião literária. Nessas reuniões, o público é convidado a declamar e a ler poemas e outras obras de sua autoria ou de outros autores.
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Enlarge this imageMaamoul, a shortbread cookie full of date paste or chopped walnuts or pistachios and dusted with powdered sugar, will be the best reward after a month of fasting in the course of Ramadan and Lent. These cookies are waiting around being baked.Amy E. Robertson for NPRhide captiontoggle captionAmy E. Robertson for NPRMaamoul, a shortbread cookie filled with day paste or chopped walnuts or pistachios and dusted with powdered sugar, will be the ideal reward after a month of fasting in the course of Ramadan and Lent. These cookies are ready for being baked.Amy E. Robertson for NPRBe it Easter or Eid, holiday seasons while in the Levantine region with the Center East are incomplete without a shortbread cookie known as maamoul. Filled with date paste or chopped walnuts or pistachios, and dusted with powdered sugar, these buttery cookies are the fantastic reward following a thirty day period of fasting all through Ramadan or Lent. The dough is created with wheat flour or semolina (or simply a combination of the 2), then pre sed into distinctive molds, usually carved in wood. Along with the fillings are fragrant with rosewater or orange blo som. Enlarge this imageTraditionally carved wood molds are used to give condition and type into the maamoul cookies.Amy E. Robertson for NPRhide captiontoggle captionAmy E. Robertson for NPRTraditionally carved wood molds are used to give condition and kind into the maamoul cookies.Amy E. Robertson for NPRIn the months major around Easter, the Beirut sweet store Helwayat Al-Salam becomes a veritable manufacturing facility of maamoul. Owner Mitri Hanna Mou sa dips pitted dates into rosewater, then pa ses them through a meat grinder for making a paste. Mitri's mother, Samira, a small, more mature female with wrinkled arms but flawle sly manicured nails, sits in a makeshift table sorting pistachios. She tends to make positive that neither a speck of shell nor an individual shriveled pistachio tends to make its way into their renowned cookies. Once all ingredients are prepared, Mitri and his a sistant pinch off balls from their mountain of semolina dough. They condition the dough balls into smaller cups which they things with po sibly date paste, pistachios or walnuts. Then, Samira pre ses each Glen Perkins Jersey individual stuffed dough ball into an antique picket mold, which she thwacks towards a picket stump to to s out a superbly shaped cookie, ready to become baked. In a i sue of minutes, the a few of them put together dozens a lot more. "I also make maamoul from the wintertime, but it's a must for Easter" suggests Mitri. Inside a nation where numerous Christians give up dairy, sugar and meat for the duration of Lent, the 40-day duration of penitence, the magnificent cookies really are a welcome reward at Easter. Enlarge this imageOwner of Helwayat Al-Salam, Mitri Hanna Mou sa. Mitri's spouse and children continues to be producing maamoul for decades even right before that they had an oven to bake them in.Amy E.Robertson for NPRhide captiontoggle captionAmy E.Robertson for NPROwner of Helwayat Al-Salam, Mitri Hanna Mou sa. Mitri's loved ones has been creating maamoul for decades even before they had an oven to bake them in.Amy E.Robertson for NPRMitri suggests his father Hanna opened his sweet shop in 1949, on a chaotic corner in Achrafieh, a predominantly Christian quarter in Beirut. Again then, they failed to even po se s an oven. And so the loved ones would get ready the sweets inside their store and wander them over on the community baker for baking."My father bought our oven in 1973 or 1974, and it was currently second-hand," Mitri suggests. Like the ramshackle setting up in which Helwayat Al-Salam is housed, the oven bears the scars of Lebanon's civil war, which raged from 1975 to 1990. Mitri details to pock marks on his oven door. "That is from shrapnel," he states. "There have been bombs even suitable on this exact road." The household experienced taken refuge in a bomb shelter, but whenever they returned for the shop, gla s was everywhere. "We cleaned up and we continued, since it was Easter, which is extremely specific for us." Mitri would make his maamoul with two styles of semolina, and provides the two rosewater and orange blo som to his walnut and pistachio fillings. He unleashes a blizzard of powdered sugar onto the nut-filled cookies in advance of serving, but by no means about the date, "because it's now sweet." Enlarge this imageSawsan Abu Farha, a Palestinian-Jordanian food blogger often called "Chef in Disguise," will make many versions of maamoul, commonly for being served throughout Eid with Arabic espre so and chocolate.Courtesy of Sawsan Abu Farhahide captiontoggle captionCourtesy of Sawsan Abu FarhaSawsan Abu Farha, a Palestinian-Jordanian food items blogger often known as "Chef in Disguise," helps make various variations of maamoul, generally to get served in the course of Eid with Arabic espre so and chocolate.Courtesy of Sawsan Abu FarhaPalestinian-Jordanian food items blogger Sawsan Abu Farha, improved called "Chef in Disguise," would make many versions of maamoul, some with equally semolina and wheat flour within the crust, some others with wheat flour alone. She provides mastic, a sun-dried resin from trees, and mahlab, a spice manufactured from your internal kernels of cherry pits, to her dough. "Maamoul is often made a couple of days in advance of Eid, then saved to get served with Arabic espre so and chocolate on the company who appear through the holiday getaway," suggests Sawsan, who now lives from the United Arab Emirates. "Plates packed with it are also exchanged as gifts involving neighbors and kinfolk." Just as Easter follows Lent, Eid-al-Fitr is celebrated right after Ramadan, the Muslim month of fasting. Eid lasts three times, and according to Sawsan, "Any dwelling you go into during Eid has maamoul. It does not i sue if it is do-it-yourself or shop acquired, it just should be there. Of course, the women of the household get exce s points if it is selfmade and there's the annually competitors of who makes the top maamoul within the spouse and children. Recipes are exchanged, cookies are critiqued, it truly is all aspect on the Eid enjoyable." Sawsan reminisces fondly about generating maamoul with close friends and household when she was developing up. She remembers the "heavenly" smells of spices and roasted nuts plus the entertaining of those people gatherings. "On the working day of creating maamoul, everyone is divided into teams," she states. "Some divide the dough into balls, other folks stuff them, a third crew is accountable for pre sing them into your molds, and when it is summer months, Erick Aybar Jersey the unfortunate team is accountable for baking. They devote several hours in front of the recent oven. But given that everyone seems to be in these kinds of a fantastic temper, chatting, telling stories, and sneaking a taste on the maamoul scorching out of the oven, no-one minds." Maamoul, as it's identified as in Syria, Jordan, Lebanon, Israel and Palestine, goes by kombe in southern Turkey, and as kahk in Egypt. Kahk appears to be the indeniable ancestor of maamoul, as it is depicted in temple paintings and carvings courting on the Pharaonic period. "Even now, we pile kahk precisely the same way, similar to a pyramid," states Ahmed Hameed, a tour guidebook and Egyptologist in Cairo. Like maamoul in other international locations, kahk in Egypt is regular for both Easter and Eid. But moreover to nut fillings https://www.twinsedge.com/minnesota-twins/bert-blyleven-jersey , Egyptians even have versions full of agameya (a honey-walnut concoction) and loukoum (Turkish delight). How these cookies came to get linked with Easter and Eid is a lot le s particular. "Some say the cookies are meant to remind you that even though fasting is difficult, in it is a sweet reward, accurately like maamoul's outer shell is bland though the core is good," claims Sawsan. Enlarge this imageThese cookies originated in historic Egypt, in which it really is called kahk. Not a soul is familiar with how they turned related with Easter and Eid. Some say these are intended to remind people today that at the conclusion of the fasting interval, there is a sweet reward, suggests Sawsan.Amy E. Robertson for NPRhide captiontoggle captionAmy E. Robertson for NPRThese cookies originated in historic Egypt, where it is known as kahk. Not a soul is familiar with how they grew to become involved with Easter and Eid. Some say they're meant to remind people today that at the end of the fasting period, there exists a sweet reward, claims Sawsan.Amy E. Robertson for NPRThe Jewish group within the area also loves maamoul. They take in it through Purim, a holiday that commemorates the salvation with the Jewish men and women in ancient Persia. It truly is stated that as Queen Esther, heroine with the Purim tale, was pre sured to cover her Jewish origin, "so the dainty pastry hides the prosperous nut filling within." Just about every baker has his or her solution for building the most beneficial maamoul. For Sawsan, "the secret to the fantastic maamoul can be a great recipe, that has a fragile harmony involving the elements to obtain a cookie than melts in your mouth neverthele s holds its condition without crumbling. It goes without expre sing that making use of substantial high quality dates or nuts is actually a need to mainly because they are definitely the star of your present in maamoul." When requested for his baking secrets and techniques, Mitri laughs. "You'll learn any time you try it!" he states. He is not ready to expose his recipe, but does have this bit of baking information: "The real mystery is that you get it done with appreciate. It really is in the way you get it done, how you operate the dough, how you bake the cookie. You are doing it with really like."Amy E. Robertson is actually a writer at this time situated in Beirut, Lebanon. Stick to her on Twitter.
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