Hold

Hold may refer to:

Hold (title)

Hold (or Hauld) is a title of nobility, used in Viking Scandinavia and England.

History

Holds were described as "noblemen of exalted rank" in Viking Northumbria by Frank Stenton, with a wergild of 4000 thrymsas, equivalent to a king's high-reeve. Hold is described as a title just below the earl in Oxford Dictionary of Surnames.

References

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Grappling hold

A grappling hold (commonly referred to simply as a hold; in Japanese referred to as katame-waza, 固め技, "grappling technique") is a specific grappling, wrestling, judo or other martial arts grip that is applied to an opponent. Holds are principally used to control the opponent, and to advance in points or positioning. Holds may be categorized by their function such as clinching, pinning or submission, while others can be classified by their anatomical effect: chokehold, joint-lock or compression lock.

Clinch hold

A clinch hold (also known as a clinching hold) is a grappling hold which is used in clinch fighting with the purpose of controlling the opponent. In wrestling it is referred to as the tie-up. The use of a clinch hold results in the clinch. Clinch holds can be used to close in on the opponent, as a precursor to a takedown or throw, or to prevent the opponent from moving away or striking effectively. Typical clinch holds include:

Ham

Ham is pork that has been preserved through salting, smoking, or wet curing. It was traditionally made only from the hind leg of swine, and referred to that specific cut of pork. Ham is made around the world, including a number of highly coveted regional specialties, such as Westphalian ham and Jamón serrano. Technically a processed meat, "ham" may refer to a product which has been through mechanical re-forming.

The precise nature of meat termed "ham" is controlled in a number of areas, often by statute, including the United States and European Union. In addition, numerous ham products have specific geographical naming protection, such as Prosciutto di Parma and Prosciutto Toscano PDO in Europe, and Smithfield ham in the US.

Definition

The preserving of pork leg as ham has a long history, with Cato the Elder writing about the "salting of hams" in his De Agri Cultura tome around 160 BC.

There are claims that the Chinese were the first people to mention the production of cured ham, whilst Larousse Gastronomique claims an origin from Gaul, but it was certainly well established by the Roman period, including an import trade from Gaul mentioned by Marcus Terentius Varro in his writings.

Ham (son of Noah)

Ham (Hebrew: חָם, Modern H̱am, Tiberian Ḥām; Greek Χαμ, Kham; Arabic: حام, Ḥām, "hot" or "burnt"), according to the Table of Nations in the Book of Genesis, was a son of Noah and the father of Cush, Mizraim, Phut and Canaan.

Etymology

According to the Hebrew Bible, Ham was one of the sons of Noah and the father of Cush, Mizraim, Phut and Canaan, who are interpreted as having populated Africa and adjoining parts of Asia. The Bible refers to Egypt as "the land of Ham" in Psalms 78:51; 105:23,27; 106:22; 1Ch 4:40. Since the 17th century a number of suggestions have been made that relate the name Ham to a Hebrew word for burnt, black or hot, to an Egyptian word for servant or the Egyptian word Kmt for Egypt. A review of David Goldenberg's The Curse of Ham: Race and Slavery in Early Judaism, Christianity and Islam states that Goldenberg "argues persuasively that the biblical name Ham bears no relationship at all to the notion of blackness and as of now is of unknown etymology."

Ham (Cergy)

Ham is a small village to the south of Cergy. The village used to be part of the Sergentery and then commune of Neuville-sur-Oise but has since been amalgamated in the commune of Cergy.

It is situated on the southern side of the River Oise and is linked to Cergy by a one way bridge. The area is rather flat as it is inside the last meander of the river.

On its territory is the outdoor leisure centre Base de Loisirs de Cergy-Neuville.

Coordinates: 49°1′36″N 2°3′30″E / 49.02667°N 2.05833°E / 49.02667; 2.05833