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Dactylic hexameter (also known as heroic hexameter and the meter of epic) is a form of meter or rhythmic scheme frequently used in Ancient Greek and Latin poetry. The scheme of the hexameter is usually as follows (writing – for a long syllable, u for a short, and u u for a position that may be a long or two shorts):
The best-known use of dactylic verse is in the epics attributed to the Greek poet Homer, the Iliad and the Odyssey. In accentual verse, often used in English , a dactyl is a stressed syllable followed by two unstressed syllables—the opposite is the anapaest (two unstressed followed by a stressed syllable).
Pentadactyly (from Greek πέντε pénte "five") is the condition of having five digits on each limb. It is traditionally believed that all living tetrapods are descended from an ancestor with a pentadactyl limb, although many species have now lost or transformed some or all of their digits by the process of evolution.
Dactylic tetrameter is a metre in poetry. [1] It refers to a line consisting of four dactylic feet. "Tetrameter" simply means four poetic feet. Each foot has a stressed syllable followed by two unstressed syllables, the opposite of an anapest, sometimes called antidactylus to reflect this fact.
Dactyl may refer to: . Dactyl (mythology), a legendary being Dactyl (poetry), a metrical unit of verse Dactyl Foundation, an arts organization; Finger, a part of the hand ...
An elegiac couplet consists of one line of poetry in dactylic hexameter followed by a line in dactylic pentameter. Because dactylic hexameter is used throughout epic poetry , and because the elegiac form was always considered "lower style" than epic, elegists, or poets who wrote elegies, frequently wrote with epic poetry in mind and positioned ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
The word is a compound of Greek γαστρ(ο)-'stomach' and νόμος lit. 'custom', modeled on 'astronomy'. [4] It was revived in 1801 as the title of a poem by Joseph Berchoux . [5] [6] It was Brillat-Savarin, in his Physiologie du goût (1825) who systematized the study of food and cooking under this name. [7]