title: Cache replacement policies

text: Multiple cache replacement policies have attempted to use perceptrons, markov chains or other types of machine learning to predict while line to evict. There are also learning augmented algorithms for the cache replacement problem.


title: Cache replacement policies

text: LIRS is a page replacement algorithm with an improved performance over LRU and many other newer replacement algorithms. This is achieved by using reuse distance as a metric for dynamically ranking accessed pages to make a replacement decision. LIRS effectively address the limits of LRU by using recency to evaluate Inter-Reference Recency (IRR) for making a replacement decision.


title: Cache replacement policies

text: In the above figure, "x" represents that a block is accessed at time t. Suppose if block A1 is accessed at time 1 then Recency will become 0 since this is the first accessed block and IRR will be 1 since it predicts that A1 will be accessed again in time 3. In the time 2 since A4 is accessed, the recency will become 0 for A4 and 1 for A1 because A4 is the most recently accessed Object and IRR will become 4 and it will go on. At time 10, the LIRS algorithm will have two sets LIR set = {A1, A2} and HIR set = {A3, A4, A5}. Now at time 10 if there is access to A4, miss occurs. LIRS algorithm will now evict A5 instead of A2 because of its largest recency.


title: Cache replacement policies

text: Constantly balances between LRU and LFU, to improve the combined result. ARC improves on SLRU by using information about recently evicted cache items to dynamically adjust the size of the protected segment and the probationary segment to make the best use of the available cache space. Adaptive replacement algorithm is explained with the example.


title: Cache replacement policies

text: Uses recent hit/miss to adjust the jump where in climb any hit switches the position one slot to the top, and in LRU hit switches the position of the hit to the top. Thus, benefiting from the optimality of climb when the program is in a fixed scope, and the rapid adaption to a new scope, as LRU does. Also support cache sharing among cores by releasing extras when the references are to the top part of the cache.


title: Cache replacement policies

text: Combines the advantages of Adaptive Replacement Cache (ARC) and CLOCK. CAR has performance comparable to ARC, and substantially outperforms both LRU and CLOCK. Like ARC, CAR is self-tuning and requires no user-specified magic parameters. It uses 4 doubly linked lists: two clocks T1 and T2 and two simple LRU lists B1 and B2. T1 clock stores pages based on "recency" or "short term utility" whereas T2 stores pages with "frequency" or "long term utility". T1 and T2 contain those pages that are in the cache, while B1 and B2 contain pages that have recently been evicted from T1 and T2 respectively. The algorithm tries to maintain the size of these lists B1≈T2 and B2≈T1. New pages are inserted in T1 or T2. If there is a hit in B1 size of T1 is increased and similarly if there is a hit in B2 size of T1 is decreased. The adaptation rule used has the same principle as that in ARC, invest more in lists that will give more hits when more pages are added to it.


title: Cache replacement policies

text: The multi queue algorithm or MQ was developed to improve the performance of second level buffer cache for e.g. a server buffer cache. It is introduced in a paper by Zhou, Philbin, and Li. The MQ cache contains an "m" number of LRU queues: Q, Q, ..., Q. Here, the value of "m" represents a hierarchy based on the lifetime of all blocks in that particular queue. For example, if "j">"i", blocks in Q will have a longer lifetime than those in Q. In addition to these there is another history buffer Q, a queue which maintains a list of all the Block Identifiers along with their access frequencies. When Q is full the oldest identifier is evicted. Blocks stay in the LRU queues for a given lifetime, which is defined dynamically by the MQ algorithm to be the maximum temporal distance between two accesses to the same file or the number of cache blocks, whichever is larger. If a block has not been referenced within its lifetime, it is demoted from Q"" to Q or evicted from the cache if it is in Q. Each queue also has a maximum access count; if a block in queue Q"" is accessed more than 2"" times, this block is promoted to Q until it is accessed more than 2 times or its lifetime expires. Within a given queue, blocks are ranked by the recency of access, according to LRU.


title: Cache replacement policies

text: We can see from Fig. how the "m" LRU queues are placed in the cache. Also see from Fig. how the Q stores the block identifiers and their corresponding access frequencies. "a" was placed in Q as it was accessed only once recently and we can check in Q how "b" and "c" were placed in Q and Q respectively as their access frequencies are 2 and 4. The queue in which a block is placed is dependent on access frequency(f) as log(f). When the cache is full, the first block to be evicted will be the head of Q in this case "a". If "a" is accessed one more time it will move to Q below "b".


title: Cache replacement policies

text: Pannier is a container-based flash caching mechanism that identifies divergent (heterogeneous) containers where blocks held therein have highly varying access patterns. Pannier uses a priority-queue based survival queue structure to rank the containers based on their survival time, which is proportional to the live data in the container. Pannier is built based on Segmented LRU (S2LRU), which segregates hot and cold data. Pannier also uses a multi-step feedback controller to throttle flash writes to ensure flash lifespan.


title: Bugatti Bolide

text: The Bugatti Bolide is a track-day-focused sportscar developed and manufactured in Molsheim, by French automobile manufacturer Bugatti Automobiles S.A.S., and by Bugatti Engineering GmbH, revealed online on October 28, 2020. According to Bugatti, the concept version of the Bolide is using the W16 engine with a weight-to-power-ratio of . Bugatti announced the Bolide would be the last car ever made with their W16 engine. The Bolide's name comes from the term "le bolide", which literally means "the racing car" in French. The fundamental concept of the Bolide is based on a technical draft of Bugatti chief engineer and "Technical Guru" Frank Goetzke.


title: Bugatti Bolide

text: The Bolide is built using the framework of the same 8-liter quad-turbo W16 engine and the 7-speed dual-clutch automatic transmission used in the Chiron, although upgrades to the W16 engine allow the Bolide to generate over and of torque, , more than the Chiron Super Sport 300+. This increase in power can be attributed to bigger blades in the turbochargers and the different orientation of the turbochargers themselves. Combining the fact that the curb weight of the car is only , the Bolide can accelerate from 0– in 2.2 seconds, 0– in 4.4 seconds, 0– in 7.4 seconds, 0– in 12.1 seconds, and 0– in 20.1 seconds and a top speed projected of more than . Additionally, Bugatti states that the Bolide has a of 24.62 seconds, and a time of 33.62 seconds. According to Bugatti, computer simulations show that the Bolide could lap the Nürburgring in 5 minutes and 23.1 seconds, making it just four seconds slower than the current record holder, the Porsche 919 Hybrid Evo. The Bolide is also simulated to have a lap time at the Circuit de la Sarthe of just 3 minutes and 7.1 seconds, making it 7.6 seconds quicker than the current record holder, the Toyota TS050, which lapped the circuit in 3 minutes and 14.7 seconds.


title: Bugatti Bolide

text: The main influence on the Bolide's light curb weight is due to the monocoque and all of its components constructed with titanium, along with nearly all of the body panels constructed in carbon fiber. Donning the aggressive design language of an LMP1 racecar (specifically the Bugatti Vision Le Mans concept, which previewed the Bolide), including the signature X-shape (itself inspired by the Bell X-1 aircraft), the aerodynamics of the Bolide help it generate more than of downforce at , with at the rear wing and another at the front wing. Additionally, the air scoop of the Bolide is home to a group of dimples, similar to what one finds in a golf ball, that raise up at high speeds, smoothing the laminar flow of air and reducing the aerodynamic drag of the scoop by 10% and a reduction in lift forces by 17%, according to Bugatti. The height of the Bolide, , matches the height of the famous Bugatti Le Mans racecar, the Bugatti Type 57C, on which much of the Bolide harkens to.


title: Bugatti Bolide

text: In August 2021, Bugatti announced at The Quail, A Motorsport Gathering in California that the production Bolide has its first delivery scheduled for 2024 at a net unit price of and limited to 40 units. Although the concept version boasted a power output of , this was achieved using 110-octane racing fuel. The production version will have a power output of with a torque figure of at 2,250 rpm using 98 RON gas. The production version will weigh in at and therefore will have a weight-to-power ratio of when 98 RON gas is used.


title: Jewish cuisine

text: Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws ("kashrut"), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world.


title: Jewish cuisine

text: The history of Jewish cuisine begins with the cuisine of the ancient Israelites. As the Jewish diaspora grew, different styles of Jewish cooking developed. The distinctive styles in Jewish cuisine vary by each community across the Ashkenazi, Sephardi, and Mizrahi diaspora groupings; there are also notable dishes within the culinary traditions of the stand-alone significant Jewish diaspora communities from Greece, Iran, and Yemen.


title: Jewish cuisine

text: Since the establishment of the State of Israel in 1948, and particularly since the late 1970s, a nascent Israeli "fusion cuisine" has developed. Israeli cuisine has adapted a multitude of elements, overlapping techniques and ingredients from many culinary traditions of the Jewish diaspora.


title: Jewish cuisine

text: Using agricultural products from the dishes of one Jewish culinary tradition in the elaboration of dishes of others, as well as incorporating and adapting various other Middle-Eastern dishes from the local non-Jewish population of the Land of Israel (which had not already been introduced via the culinary traditions of Jews which arrived to Israel from the various Arab countries), Israeli Jewish cuisine is both authentically Jewish (and most often kosher) and distinctively local "Israeli", yet thoroughly hybridized from its multicultural diasporas’ Jewish origins.


title: Jewish cuisine

text: The laws of keeping kosher ("kashrut") have influenced Jewish cooking by prescribing what foods are permitted and how food must be prepared. The word kosher is usually translated as "proper".


title: Jewish cuisine

text: Certain foods, notably pork, shellfish and almost all insects are forbidden; meat and dairy may not be combined and meat must be ritually slaughtered and salted to remove all traces of blood.


title: Jewish cuisine

text: Observant Jews will eat only meat or poultry that is certified kosher. The meat must have been slaughtered by a "shochet" (ritual slaughterer) in accordance with Jewish law and is entirely drained of blood. Before it is cooked, it is soaked in water for half an hour, then placed on a perforated board, sprinkled with coarse salt (which draws out the blood) and left to sit for one hour. At the end of this time, the salt is washed off and the meat is ready for cooking.


title: Jewish cuisine

text: Today, kosher meats purchased from a butcher or supermarket are usually already "koshered" as described above and no additional soaking or salting is required.


title: Jewish cuisine

text: According to "kashrut", meat and poultry may not be combined with dairy products, nor may they touch plates or utensils that have been touched by dairy products. Therefore, Jews who strictly observe "kashrut" divide their kitchens into different sections for meat and for dairy, with separate ovens, plates and utensils (or as much as is reasonable, given financial and space constraints; there are procedures to "kasher" utensils that have touched dairy to allow their use for meat).


title: Jewish cuisine

text: As a result, butter, milk and cream are not used in preparing dishes made with meat or intended to be served together with meat. Oil, "pareve" margarine, rendered chicken fat (often called schmaltz in the Ashkenazi tradition), or non-dairy cream substitutes are used instead.


title: Jewish cuisine

text: Despite religious prohibitions, some foods not generally considered kosher have made their way into traditional Jewish cuisine; sturgeon, which was consumed by European Jews at least as far back as the 19th century, is one example.


title: Jewish cuisine

text: The hearty cuisine of Ashkenazi Jews was based on centuries of living in the cold climate of Central and Eastern Europe, whereas the lighter, "sunnier" cuisine of Sephardi Jews was affected by life in the Mediterranean region.


title: Jewish cuisine

text: Each Jewish community has its traditional dishes, often revolving around specialties from their home country. In Spain and Portugal, olives are a common ingredient and many foods are fried in oil. The idea of frying fish in the stereotypically British fish and chips, for example, was introduced to Britain by Sephardic Jewish immigrants. In Germany, stews were popular. The Jews of Netherlands specialized in pickles, herring, butter cakes and "bolas" (jamrolls). In Poland, Jews made various kinds of stuffed and stewed fish along with matza ball soup or "lokshen" noodles. In North Africa, Jews ate "couscous" and "tagine".


title: Jewish cuisine

text: Thus, a traditional Shabbat meal for Ashkenazi Jews might include stuffed vine leaves, roast beef, pot roast, or chicken, carrots "tzimmes" and potatoes. A traditional Shabbat meal for Sephardi Jews would focus more on salads, "couscous" and other Middle-Eastern specialties.


title: Jewish cuisine

text: The daily diet of the ordinary ancient Israelite was mainly one of bread, cooked grains and legumes. Bread was eaten with every meal. The bread eaten until the end of the Israelite monarchy was mostly made from barley flour.


title: Jewish cuisine

text: During the Second Temple era bread made from wheat flour became predominant. A variety of breads were produced. Probably most common were unleavened flat loaves called "ugah" or "kikkar." Another type was a thin wafer, known as a "rakik." A thicker loaf, known as "hallah," was made with the best-quality flour, usually for ritual purposes. Bread was sometimes enriched by the addition of flour from legumes (Ezekiel 4:9).


title: Jewish cuisine

text: The Mishna (Hallah 2:2) mentions bread dough made with fruit juice instead of water to sweeten the bread. The Israelites also sometimes added fennel and cumin to bread dough for flavor and dipped their bread in vinegar (Ruth 2:14), olive oil, or sesame oil for extra flavor.


title: Jewish cuisine

text: Vegetables played a smaller, but significant role in the diet. Legumes and vegetables were typically eaten in stews. Stews made of lentils or beans were common and they were cooked with onion, garlic, and leeks for flavor. Fresh legumes were also roasted, or dried and stored for extended periods, then cooked in a soup or a stew. Vegetables were also eaten uncooked with bread. Lentils were the most important of the legumes and were used to make pottages and soups, as well as fried lentil cakes called ashishim.


title: Jewish cuisine

text: The Israelites drank goat and sheep's milk when it was available in the spring and summer and ate butter and cheese. They also ate honey, both from bees and date honey.


title: Jewish cuisine

text: Figs and grapes were the fruits most commonly eaten, while dates, pomegranates, almonds, and other fruits and nuts were eaten more occasionally.


title: Jewish cuisine

text: Meat, usually goat and mutton, was eaten rarely by most Israelites and reserved for special occasions, such as celebrations, festival meals, or sacrificial feasts. The wealthy ate meat more frequently and had beef, venison, and veal available to them.


title: Jewish cuisine

text: Olives were used primarily for their oil, which was used raw and to cook meat and stews. Game (usually deer and gazelle), birds, eggs, and fish were also eaten, depending on availability. Meat was typically prepared in broths or stews, and sometimes roasted. For long-term storage, meat was smoked, dried, or salted.


title: Jewish cuisine

text: Porridge and gruel were made from ground grain, water, salt, and butter. This mixture also formed the basis for cakes, to which oil, called "shemen", and fruits were sometimes added before baking.


title: Jewish cuisine

text: Most food was eaten fresh and in season. Fruits and vegetables had to be eaten as they ripened and before they spoiled.


title: Jewish cuisine

text: People had to contend with periodic episodes of hunger and famine. Producing enough food required hard and well-timed labor and the climatic conditions resulted in unpredictable harvests and the need to store as much food as possible. Thus, grapes were made into raisins and wine, olives were made into oil, figs, beans and lentils were dried and grains were stored for use throughout the year.


title: Jewish cuisine

text: As fresh milk tended to spoil quickly, the Israelites stored milk in skin containers that caused it to curdle quickly and drank it as thick sour milk which they called "laban."


title: Jewish cuisine

text: Descriptions of typical Israelite meals appear in the Bible. The Book of Samuel described the rations Abigail brought to David's group: bread loaves, wine, butchered sheep, parched grain, raisins, and fig cakes. The Book of Ruth described a typical light breakfast: bread dipped in vinegar and parched or roasted grain.


title: Jewish cuisine

text: The cuisine maintained many consistent traits based on the main products available from the early Israelite period until the Roman period, even though new foods became available during this extended time. For example, rice was introduced during the Persian era.


title: Jewish cuisine

text: During the Hellenistic period, as trade with the Nabateans increased, more spices became available, at least for those who could afford them and more Mediterranean fish were imported into the cities. During the Roman period, sugar cane was introduced.


title: Jewish cuisine

text: The symbolic food of the ancient Israelites continued to be important among Jews after the destruction of the Second Temple in 70 CE and the beginning of the Jewish diaspora.


title: Jewish cuisine

text: Bread, wine and olive oil were seen as direct links to the three main crops of ancient Israel—wheat, grapes and olives. In the Bible, this trio is described as representing the divine response to human needs () and, particularly, the need for the seasonal rains vital for the successful cultivation of these three crops. ().


title: Jewish cuisine

text: The significance of wine, bread and oil is indicated by their incorporation into Jewish religious ritual, with the blessings over wine and bread for Shabbat and holiday meals and at religious ceremonies such as weddings and the lighting of Shabbat and festival lights with olive oil.


title: Jewish cuisine

text: Modern Jewish cooking originated in the various communities of the Jewish diaspora, and modern Jewish cuisine bears little resemblance to what the ancient Israelites ate. However, a few dishes that originated in ancient Israel survive to the present day. Notably among them is cholent, or "hamin", a stew traditionally eaten on Shabbat that is simmered for 12 hours in a way that conforms with Shabbat restrictions. It dates to at least the Second Temple period. Various diaspora communities created their own variations of the dish based on their local climate and available ingredients, which are eaten today.


title: Jewish cuisine

text: Other foods dating to the ancient Israelites include "pastels", or Shabbat meat pies, and charoset, a sweet fruit and nut paste eaten at the Passover Seder.


title: Jewish cuisine

text: Bread was a staple food and as in the Bible, the meal is designated by the simple term "to eat bread", so the rabbinical law ordains that the blessing pronounced upon bread covers everything else except wine and dessert. Bread was made not only from wheat, but also from barley, rice, millet, lentils, etc.


title: Jewish cuisine

text: Many kinds of fruit were eaten. There was a custom to eat apples during Shavuot, while specific fruit and herbs were eaten on holidays and special occasions such as Rosh Hashana. Children received nuts and roasted ears of grain especially on the evening of Passover. Olives were so common that they were used as a measure ("zayit").


title: Jewish cuisine

text: Meat was eaten only on special occasions, on Shabbat and at feasts. The pious kept fine cattle for Shabbat (Beẓah 16a), but various other kinds of dishes, relishes and spices were also on the table. Deer, also, furnished meat, as did pheasant, chickens and pigeons.


title: Jewish cuisine

text: Fermented fish sauce was an important article of commerce, being called "garum" among the Jews, as among the Greeks and Romans. Pliny says expressly of a ""garum castimoniale"" (i.e., kosher garum) that it was prepared according to Jewish law. A specific type of locust was eaten. Eggs were so commonly eaten that the quantity of an egg was used as a measure.


title: Jewish cuisine

text: The devastation of the Bar-Kokhba revolt greatly reduced the variety of the local diet. In its aftermath, the amount of imported goods declined and vegetables became a luxury. The typical meal consisted of a slice of bread dipped in olive oil, a soup or gruel of legumes, and fruits, especially figs. On Shabbat, a small amount of fish and vegetables were eaten.


title: Jewish cuisine

text: While pork was prohibited by Jewish laws as described under "kashrut", the refusal to eat pork only became central to Jewish identity while under Roman rule. Pork consumption during the Roman period increased and became closely affiliated with Romans not only as a common cuisine but also as a frequently sacrificed animal. Jordan Rosenblum has argued that by not consuming pork, Jews maintained their sense of particularity and even held a silent revolt against the Roman Empire.


title: Jewish cuisine

text: The first dish was a pickled starter to stimulate the appetite, followed by the main meal, which ended with a dessert, called in Greek "θάργημα". "Afiḳomen" is used in the same sense. Tidbits () were eaten before and after the meal (Ber. vi. 6).


title: Jewish cuisine

text: Wine was flavored with myrrh or with honey and pepper, the mixture being called "conditum". There was vinegar wine, wine from Amanus and Cilicia, red wine from Saron, Ethiopian wine, and black wine. Certain wines were considered good for the stomach, others not. There was beer from Egypt called "zythos" (Pes. iii. 1) and beer made from a thorn "Spina regia".


title: Jewish cuisine

text: Emphasis was placed on drinking with the meal as eating without drinking (any liquid) causes stomach trouble.


title: Jewish cuisine

text: The Jews were so widely scattered in the Middle Ages that it is difficult to give a connected account of their mode of living as to food. In Arabic countries the author of the "Halakhot Gedolot" knew some dishes that appear to have been specific Jewish foods, e.g., "paspag", which was, perhaps, biscuit.


title: Jewish cuisine

text: According to the "Siddur Amram", the well-known ""ḥaroset"" is made in those countries from a mixture of herbs, flour and honey (Arabic,""ḥalikah"").


title: Jewish cuisine

text: Maimonides, in his "Sefer Refu'ot", mentions dishes that are good for health. He recommends bread baked from wheat that is not too new, nor too old, nor too fine, further, the meat of the kid, sheep and chicken and the yolks of eggs. Goats' and cows' milk is good, nor are cheese and butter harmful. Honey is good for old people; fish with solid white flesh meat is wholesome; so also are wine and dried fruits. Fresh fruits, however, are unwholesome, and he does not recommend garlic or onions.


title: Jewish cuisine

text: There is detailed information about Italian Jewish cookery in the book "Massechet Purim". It discusses pies, chestnuts, turtledoves, pancakes, small tarts, gingerbread, ragouts, venison, roast goose, chicken, stuffed pigeons, ducks, pheasants, partridges, quails, macaroons and salad. These were considered luxuries.


title: Jewish cuisine

text: The oppressed medieval Jews enjoyed large meals only on Shabbat, festivals, circumcisions and weddings. For example, the Jews of Rhodes, according to a letter of Ovadiah Bartinura, 1488, lived on herbs and vegetables only, never tasting meat or wine. In Egypt, however, meat, fish and cheese were obtainable, in Gaza, grapes, fruit and wine. Cold dishes are still relished in the East. Generally, only one dish was eaten, with fresh bread daily.


title: Jewish cuisine

text: Some Jewish dishes frequently mentioned in Yiddish literature from the 12th century onward are "brätzel", "lokshen", "pasteten", "fladen", "beleg".


title: Jewish cuisine

text: "Barscht" or borscht is a Ukrainian beet soup, best known are the "berkes" or "barches" (challah) eaten on Shabbat, and "shalet" (cholent), which Heine commemorates, and which the Spanish Jews called "ani" (hamin). Shabbat pudding, "kigl" or kugel in Yiddish, is also well known.


title: Jewish cuisine

text: In the United States, in particular, Jewish cooking (and the cookbooks that recorded and guided it) evolved in ways that illuminate changes in the role of Jewish women and the Jewish home.


title: Jewish cuisine

text: Jewish cuisine has also played a big part in shaping the restaurant scene in the West, in particular in the UK and US. Israeli cuisine in particular has become a leading food trend in the UK, with many Israeli restaurants now opening up sister restaurants in London and beyond.


title: Jewish cuisine

text: In the 1930s there were four Jewish bakeries in Minneapolis within a few blocks of each other baking bagels and other fresh breads. Jewish families purchased "challah" loaves for their Sabbath meal at one North Side bakery. There were two kosher meat markets and four Jewish delicatessens, one of which began distribution for what would become Sara Lee frozen cheesecakes. The delis sold sandwiches like corned beef and salami.


title: Jewish cuisine

text: In Chicago Jewish immigrants from eastern Europe ate a type of oatmeal cereal called "krupnik" that sometimes had barley, potatoes and fat added, and milk when it was available. Orthodox Jews continued to observe "kashrut". Sweatshop laborers carried bagels, knish and herring to work.


title: Jewish cuisine

text: Jewish cuisines vary widely depending on their regions of origin, but they tend to be broadly categorized into Sephardi (Iberian and North African), Mizrahi (Middle Eastern and Central Asian) and Ashkenazi (Eastern and Central European) families.


title: Jewish cuisine

text: Still, there is significant overlap between the different cuisines, as Jews have often migrated great distances and as different regions where Jews have settled (e.g. Southeastern Europe) have been influenced by different cultures over time. For example, Balkan Jewish cuisine contains both Ashkenazi/European and Sephardic-Turkish influences, as this part of Europe (up to the borders of present-day Austria and Poland) was for a time part of the Ottoman Empire.


title: Jewish cuisine

text: Since the rise of Ashkenazi Jewish migration to 19th-century Palestine and the establishment of the State of Israel, increased contact between Ashkenazi, Sephardi and Mizrahi Jews has led to a rising importance of Middle-Eastern and Mediterranean cuisine amongst Jews of all ethnicities.


title: Jewish cuisine

text: While Ashkenazi cuisine as it is known today is largely based within the context of American-Jewish and Ashkenazi-Israeli food, much of the culinary tradition of Ashkenazi Jews springs from Central and Eastern Europe, and a good part of that from China. Jordan Paper writes:-


title: Jewish cuisine

text: For many Americans, Baltic and Eastern European food is the epitome of Jewish cuisine, although any ordinary restaurant in Poland, the Ukraine, or northwestern Russia, aside from offering pork and mixing meat and dairy, would by that criterion be Jewish. Some of these foods have become part of festival rituals, such as latkes (potato pancakes) during Hanukkah. But unless the Maccabees were in Peru nearly two thousand years before the Spanish arrived, latkes are a relatively recent northeastern European addition to the festivities. The influence of modern Israel on contemporary North American Jewish consciousness has meant that the typical foods of the southern and eastern Mediterranean shores are now also considered Jewish. By that logic, the cuisine of central China should be understood as Jewish also... Actually many so-called Ashkenazi Jewish dishes – such as knishes (Chinese: "baozi"), kreplach ("hundun"), blintzes ("chunjuian"), piroshki ("zhengjaio"), and many noodle preparations-are northern Chinese. They were brought to Poland and the Ukraine in the thirteenth century by the invading Mongol army, which had chefs, as well as military technicians, from northern China.'


title: Jewish cuisine

text: After having been expelled from Western Europe in the Middle Ages, Jews were forced to live in poverty and thus were limited in terms of ingredients. Dishes were made with fewer components; they were not heavily spiced and ingredients that were more flavorful had to be used sparingly. This is often why some dishes in Ashkenazic cuisine are known for being blander than dishes in Sephardic or Mizrahi cuisine.


title: Jewish cuisine

text: The cuisine is based largely on ingredients that were affordable for the historically poor Ashkenazi Jewish communities of Europe, often composed of ingredients that were readily available in Europe and affordable and which were perceived to be less desirable and rarely used by their gentile neighbors, such as brisket, chicken liver, and artichokes, among other ingredients.


title: Jewish cuisine

text: As Ashkenazi Jews were typically forbidden to grow crops in their home countries in Europe, their cuisine reflects that and there are less vegetable-focused dishes in their cuisine compared to their Sephardi and Mizrahi counterparts.


title: Jewish cuisine

text: Meat is ritually slaughtered in the "shechita" process, and is soaked and salted. Meat dishes are a prominent feature of Shabbat, festival, and celebratory meals. Braised meats such as brisket feature heavily, as do root vegetables such as potatoes, carrots, and parsnips which are used in such dishes as latkes, matzo ball soup, and "tzimmes".


title: Jewish cuisine

text: Cooked, stuffed and baked vegetables such as stuffed cabbage are central to the cuisine. Due to the lack of availability of olive oil and other fats traditionally used in Jewish cooking, fat from leftover chicken and goose skins ("gribenes") called "schmaltz" is traditionally used in "fleishig" (meat) dishes, while butter is traditionally used in "milchig" (dairy) dishes.


title: Jewish cuisine

text: With kosher meat not always available, fish became an important staple of the Jewish diet. In Eastern Europe it was sometimes especially reserved for Shabbat. As fish is not considered a meat by the culinary definition nor in the Judaic context, it’s routinely eaten with milk and other dairy products by observant Jews. However, this is just a general rule among Jewish communities. In certain communities there are different rules regarding fish and dairy. One exception to the general rule are the Sephardim who customarily do not mix fish with milk or any other kind of dairy product. Similarly, the Chabad-Hasidic custom is not to consume fish together with specifically milk; however, it is permissible to eat fish and other dairy products "(ex; butter, cheese, cream)" at the same time.


title: Jewish cuisine

text: Even though fish is parve, when they are served at the same meal, Orthodox Jews will eat them during separate courses and wash (or replace) the dishes in between. Gefilte fish and lox are popular in Ashkenazi cuisine.


title: Jewish cuisine

text: Though the combination of dairy and fish is generally acceptable, fish is the only parve food that the Talmud places restrictions on when it is being baked/eaten alongside meat. Talmudic reasoning for not eating meat and fish together originates from health and sanitary concerns rather than holy obligations. Unlike with milk and meat, it is Kosher to eat fish and meat at the same meal as long as; they’re baked separately, they’re served on separate plates as separate courses, the same utensils aren’t shared, and between courses the mouth is thoroughly cleansed with a beverage & the palate is neutralized with a different food.


title: Jewish cuisine

text: Gefilte fish (from Yiddish געפֿילטע פֿיש "gefilte fish", "stuffed fish") was traditionally made by skinning the fish steaks, usually German carp, de-boning the flesh, mincing it and sometimes mixing with finely chopped browned onions (3:1), eggs, salt or pepper and vegetable oil. The fish skin and head were then stuffed with the mixture and poached. The religious reason for a boneless fish dish for the Sabbath is the prohibition of separating bones from food while eating [the prohibition of "borer", separating]


title: Jewish cuisine

text: A more common commercially packaged product found today is the "Polish" gefilte fish patties or balls, similar to "quenelles", where sugar is added to the broth, resulting in a slightly sweet taste. Strictly speaking they are the fish filling, rather than the complete filled fish. This method of serving evolved from the tradition of removing the stuffing from the skin, rather than portioning the entire fish into slices before serving.


title: Jewish cuisine

text: While traditionally made with carp or whitefish and sometimes pike, gefilte fish may also be made from any large fish: cod, haddock, or hake in the United Kingdom.


title: Jewish cuisine

text: The combination of smoked salmon, or whitefish with bagels and cream cheese is a traditional breakfast or brunch in American Jewish cuisine, made famous at New York City delicatessens.


title: Jewish cuisine

text: Vorschmack or "gehakte hering" (chopped herring), a popular appetizer on Shabbat, is made by chopping skinned, boned herrings with hard-boiled eggs, sometimes onions, apples, sugar or pepper and a dash of vinegar.


title: Jewish cuisine

text: A number of soups are characteristically Ashkenazi, one of the most common of which is chicken soup traditionally served on Shabbat, holidays and special occasions.


title: Jewish cuisine

text: The soup may be served with noodles ("lokshen" in Yiddish). It is often served with "shkedei marak" (lit. "soup almonds", croutons popular in Israel), called "mandlen" or "mandlach" in Yiddish. Other popular ingredients are "kreplach" (dumplings) and matza balls "(kneidlach)" – a mixture of matza meal, eggs, water, and pepper or salt. Some reserve "kneidlach" for Passover and "kreplach" for other special occasions.


title: Jewish cuisine

text: In the preparation of a number of soups, neither meat nor fat is used. Such soups formed the food of the poor classes. An expression among Jews of Eastern Europe, "soup mit nisht" (soup with nothing), owes its origin to soups of this kind.


title: Jewish cuisine

text: Soups such as borsht were considered a staple in Russia. Soups like "krupnik" were made of barley, potatoes and fat. This was the staple food of the poor students of the "yeshivot"; in richer families, meat was added to this soup.


title: Jewish cuisine

text: At weddings, "golden" chicken soup was often served. The reason for its name is probably the yellow circles of molten chicken fat floating on its surface. Today, chicken soup is widely referred to (not just among Jews) in jest as "Jewish penicillin", and hailed as a cure for the common cold.


title: Jewish cuisine

text: There are a number of sour soups in the borscht category. One is "kraut" or cabbage borscht, made by cooking together cabbage, meat, bones, onions, raisins, sour salt (citric acid), sugar and sometimes tomatoes.


title: Jewish cuisine

text: Beet borsht is served hot or cold. In the cold version, a beaten egg yolk may be added before serving and each bowl topped with a dollop of sour cream. This last process is called "farweissen" (to make white).


title: Jewish cuisine

text: The dough of challah (called "barkhes" in Western Yiddish) is often shaped into forms having symbolical meanings; thus on Rosh Hashanah rings and coins are imitated, indicating "May the new year be as round and complete as these"; for Hosha'na Rabbah, bread is baked in the form of a key, meaning "May the door of heaven open to admit our prayers." Challah bread is most commonly braided or made in round roll shapes.


title: Jewish cuisine

text: The "hamentash", a triangular cookie or turnover filled with fruit preserves ("lekvar") or honey and black poppy seed paste, is eaten on the Feast of Purim. It is said to be shaped like the ears of Haman the tyrant. The "mohn kihel" is a circular or rectangular wafer sprinkled with poppy seed. "Pirushkes", or turnovers, are little cakes fried in honey or dipped in molasses after they are baked. Strudel is served for dessert. Kugels are prepared from rice, noodles or mashed potatoes.


title: Jewish cuisine

text: In Eastern Europe, the Jews baked black ("proster", or "ordinary") bread, white bread and challah. The most common form is the twist ("koilitch" or "kidke" from the Romanian word "încolăci" which means "to twist"). The "koilitch" is oval in form and about one and a half feet in length. On special occasions, such as weddings, the "koilitch" is increased to a length of about two and a half feet.


title: Jewish cuisine

text: The bagel, which originated in Poland, is a popular Ashkenazi food and became widespread in the United States.


title: Jewish cuisine

text: "Gebratenes" (roasted meat), chopped meat and "essig-fleisch" (vinegar meat) are favorite meat recipes. The "essig" or, as it is sometimes called, "honig" or "sauerbraten", is made by adding to meat which has been partially roasted with some sugar, bay leaves, pepper, raisins, salt and a little vinegar. Knish is a snack food consisting of a meat or potato filling covered with dough that is either baked or grilled.


title: Jewish cuisine

text: A popular dish among Ashkenazim, as amongst most Eastern-Europeans, is "pierogi" (which are related to but distinct from "kreplach"), often filled with minced beef. "Kishka" is a popular Ashkenazi dish traditionally made of stuffing of flour or matza meal, "schmaltz" and spices.


title: Jewish cuisine

text: The rendered fat of chickens, known as "schmaltz", is sometimes kept in readiness for cooking use when needed. "Gribenes" or "scraps", also called "griven," the cracklings left from the rendering process were one of the favorite foods in Eastern Europe. "Schmaltz" is eaten spread on bread.


title: Jewish cuisine

text: A spread of chopped liver, prepared with onions and often including "gribenes", is a popular appetizer, side dish, or snack, especially among Jews on the eastern coast of North America. It is usually served with rye bread or crackers. Brisket is also a popular Ashkenazi dish of braised beef brisket.


title: Jewish cuisine

text: "Holishkes", stuffed cabbage, also known as the cabbage roll, is also a European Jewish dish that emerged from more impoverished times for Jews. Because having a live cow was more valuable than to eat meat in the Middle Ages, Jews used fillers such as breadcrumbs and vegetables to mix with ground beef. This gave the effect of more meat being stuffed into the cabbage leaves.


title: Jewish cuisine

text: "Teiglach", traditionally served on Rosh Hashanah, the Jewish New Year, consists of little balls of dough (about the size of a marble) drenched in a honey syrup. "Ingberlach" are ginger candies shaped into small sticks or rectangles.


title: Jewish cuisine

text: In Europe, jellies and preserves made from fruit juice were used as pastry filling or served with tea. Among the poor, jelly was reserved for invalids, hence the practice of reciting the Yiddish saying (May we not have occasion to use it) before storing it away.


title: Jewish cuisine

text: "Flodni", a layered sweet pastry consisting of apples, walnuts, currants and poppy seeds, were a staple of Hungarian Jewish bakeries prior to World War II.


title: Jewish cuisine

text: Because it was easy to prepare, made from inexpensive ingredients and contained no dairy products, compote became a staple dessert in Jewish households throughout Europe and was considered part of Jewish cuisine.


title: Jewish cuisine

text: "Tzimmes" consists generally of cooked vegetables or fruits, sometimes with meat added. The most popular vegetable is the carrot ("mehren tzimmes"), which is sliced. Turnips were also used for "tzimmes", particularly in Lithuania. In southern Russia, Galicia and Romania "tzimmes" was made of pears, apples, figs, prunes or plums ("floymn tzimmes").


title: Jewish cuisine

text: "Kreplach", similar to Russian "pelmeni", are ravioli-like dumplings made from flour and eggs mixed into a dough, rolled into sheets, cut into squares and then filled with finely chopped, seasoned meat or cheese. They are most often served in soup, but may be fried. "Kreplech" are eaten on various holidays, among them Purim and Hosha'na Rabbah.


title: Jewish cuisine

text: The exact distinction between traditional Sephardic and Mizrahi cuisines can be difficult to make, due to the intermingling of the Sephardi diaspora and the Mizrahi Jews who they came in contact with.


title: Jewish cuisine

text: As a general rule, however, both types reflect the food of the local non-Jewish population that each group lived amongst. The need to preserve "kashrut" does lead to a few significant changes (most notably, the use of olive oil instead of animal fat is often considered to be a legacy of Jewish residency in an area, due to the fact that olive oil may be eaten with milk, unlike animal fat).


title: Jewish cuisine

text: Despite this, Sephardic and Ashkenazic concepts of kosher differ; perhaps the most notable difference being that rice, a major staple of the Sephardic diet, is considered kosher for Passover among Sephardim but it is forbidden as "kitniyot" by most Ashkenazim.


title: Jewish cuisine

text: Sephardi cuisine emphasizes salads, stuffed vegetables and vine leaves, olive oil, lentils, fresh and dried fruits, herbs and nuts, and chickpeas. Meat dishes often make use of lamb or ground beef. Fresh lemon juice is added to many soups and sauces.


title: Jewish cuisine

text: Many meat and rice dishes incorporate dried fruits such as apricots, prunes and raisins. Pine nuts are used as a garnish. Mizrahi cuisine is based largely on fresh ingredients, as marketing was done in the local souq.


title: Jewish cuisine

text: Meat is ritually slaughtered in the "shechita" process, and is soaked and salted. Meat dishes are a prominent feature of Shabbat, festival, and celebratory meals.


title: Jewish cuisine

text: Cooked, stuffed and baked vegetables are central to the cuisine, as are various kinds of beans, chickpeas, lentils and burghul (cracked wheat). Rice takes the place of potatoes.


title: Jewish cuisine

text: Coming from the Mediterranean and "sunny" climes, Mizrahi cuisine is often light, with an emphasis on salads, stuffed vegetables and vine leaves, olive oil, lentils, fresh and dried fruits, herbs and nuts, and chickpeas. Meat dishes often make use of lamb or ground beef. Fresh lemon juice is added to many soups and sauces.


title: Jewish cuisine

text: Many meat and rice dishes incorporate dried fruits such as apricots, prunes and raisins. Pine nuts are used as a garnish. Pomegranate juice is a staple of Persian Jewish cooking. "Kubbeh", a meat-stuffed bulgur dumpling, features in the cooking of many Mizrahi communities. It is served in the cooking broth, as a kind of soup.


title: Jewish cuisine

text: Sephardic cuisine in particular is known for its considerable use of vegetables unavailable to the Ashkenazim of Europe, including spinach, artichokes, pine nuts and (in more modern times) squash.


title: Jewish cuisine

text: The cooking style is largely Middle Eastern, with significant admixtures of Spanish, Italian and North African flavors. The most popular Sephardic and Mizrahi dishes include "malawach", "jachnun", "sabich", "mofletta", "meorav yerushalmi, kubaneh, skhug" and "amba". Mizrahi Jewish cuisine has many unique dishes that were eaten by Jews in Iraq, Eastern Turkey, Kurdistan, Iran and Yemen.


title: Jewish cuisine

text: Good food is an important part of the "mitzvah" of "oneg Shabbat" ("enjoying Shabbat"), hence much of Jewish cuisine revolves around Shabbat.


title: Jewish cuisine

text: As observant Jews do not cook on Shabbat, various techniques were developed to provide for a hot meal on Shabbat day.


title: Jewish cuisine

text: One such dish is "cholent" or "chamin", a slow-cooked meat stew with many variations. The ingredients are placed in a pot and put up to boil before lighting the candles on Friday evening. Then the pot is placed on a hotplate, traditional "blech" (thin tin sheet used to cover the flames and on which the pot is placed), or in a slow oven and left to simmer until the following day.


title: Jewish cuisine

text: "Cholent" emerged in ancient Judea, possibly as far back as the Second Temple period. Over the centuries, as Jewish diaspora communities developed, they created variations of the dish based on the local climate and available ingredients.


title: Jewish cuisine

text: A prominent feature of Shabbat cookery is the preparation of twists of bread, known as "challot" or (in southern Germany, Austria and Hungary) "barches". They are often covered with seeds to represent manna, which fell in a double portion on the sixth day.


title: Jewish cuisine

text: Another Shabbat dish is calf's foot jelly, called "p'tsha" or "šaltiena" in Lithuania and "galarita", "galer", "galleh", or "fisnoge" in Poland. Beef or calf bones are put up to boil with water, seasonings, garlic and onions for a long time. It is then allowed to cool. The broth then jells into a semi-solid mass, which is served in cubes.


title: Jewish cuisine

text: "Drelies," a similar dish originating in south Russia and Galicia is mixed with soft-boiled eggs and vinegar when removed from the oven and served hot. In Romania it is called "piftie", in Serbia "pihtije"; it is served cold, with garlic, hard-boiled eggs and vinegar sauce or mustard creme and considered a traditional dish in the winter season.


title: Jewish cuisine

text: "Kugel" is another Shabbat favorite, particularly "lokshen kugel," a sweet baked noodle pudding, often with raisins and spices. Non-sweet kugels may be made of potatoes, carrots or a combination of vegetables.


title: Jewish cuisine

text: Traditional noodles—"lokshen"—are made from a dough of flour and eggs rolled into sheets and then cut into long strips. If the dough is cut into small squares, it becomes "farfel." Both "lokshen" and "farfel" are usually boiled and served with soup.


title: Jewish cuisine

text: On Rosh Hashanah, the Jewish New Year, several symbolic foods called are prepared and eaten for a variety of different reasons, each unique to the dish. All of the ingredients within the dishes are kosher, which means they follow the laws of kashrut, the Hebrew word for correct.


title: Jewish cuisine

text: The majority of the dishes are sweetened to represent a prayer for a sweet (pleasant) new year. Such sweet dishes include apples that are either baked or covered in honey, "lekach" (honey cake) and "makroudh" (a pastry that is filled with dates and covered with honey).


title: Jewish cuisine

text: Dates, symbolizing the end, can also be eaten by themselves to encourage the enemies to meet their end. The value of the date can be traced back to biblical times, when the palm date is mentioned multiple times within the Bible itself, but also with how valuable dates were as an export.


title: Jewish cuisine

text: Pomegranate seeds are eaten for a year of many blessings, because there are many seeds inside of a single pomegranate. Specifically, there are thought to be 613 seeds inside of a pomegranate, each one representing one of the Torah's 613 commandments.


title: Jewish cuisine

text: The traditional value placed on pomegranates and their consumption is derived from their mention in the Bible when its discovery by one of Moses's spies concluded that there was fertility in the land of the unknown.


title: Jewish cuisine

text: Challah bread is baked into a round, circular shape that is meant to represent the cyclical nature of life and the crown. It is also sweetened with either honey or a combination of cinnamon and sugar instead of being dipped into the usual kosher salt.


title: Jewish cuisine

text: "Tzimmes", a side dish composed traditionally of sweetened carrots or yams, are served to symbolize prosperity, because of the double meaning of Yiddish word "meren", which represents "to multiply" and "carrot".


title: Jewish cuisine

text: Yom Kippur is a fast day. The pre-fast meal, called "seuda hamafseket", usually consists of foods that are digested slowly and are not highly spiced, to make fasting easier and prevent thirst.


title: Jewish cuisine

text: On Sukkot meals are eaten outside in the "sukkah", a thatched hut built specially for the holiday. Often fresh fruits are eaten also, which are woven into the roof of the thatched hut.


title: Jewish cuisine

text: It is customary to eat foods fried in oil to celebrate Hanukkah. Eating dairy products was a custom in medieval times.


title: Jewish cuisine

text: Passover celebrates The Exodus from Egypt where it is said the Jewish people left so quickly, there was no time for their bread to rise. Commemorating this event, Jews eat matza and abstain from bread, cakes and other foods made with yeast and leavening agents. In modern times, rabbinical authorities permit the use of chemical leavening, such as baking powder.


title: Jewish cuisine

text: Matza is a staple food during the holiday and used as an ingredient of many Passover dishes. "Kneidlach" (matza ball) soup is traditional. Fish is coated with matza meal before frying and cakes and puddings are made with potato starch and matza meal.


title: Jewish cuisine

text: Jewish cooks use both matza meal and potato starch for pastries during Passover. Whisked whole eggs or egg whites are frequently used to make pastries without leavening agents, such as angel and sponge cakes (potato starch replacing cake flour) and coconut and almond macaroons.


title: Jewish cuisine

text: Passover foods vary distinctly between Sephardic and Ashkenazic communities. Ashkenazim exclude rice, while it is served by Sephardim. Matza is traditionally prepared from water and flour only, but there are other varieties, such as egg matza, which may also contain fruit juice.


title: Jewish cuisine

text: At the seder, it is customary in some communities, particularly among strictly Orthodox Jews, to use handmade , which has undergone particularly strict "kashrut" supervision.


title: Jewish cuisine

text: The exclusion of leaven from the home has forced Jewish cooks to be creative, producing a wide variety of Passover dishes that use matza meal and potato as thickeners. Potato flour is largely used in cakes along with finely ground matza meal and nuts.


title: Jewish cuisine

text: Popular Ashkenazi dishes are "matza brei" (crumbled matza with grated onion, fried with scrambled egg), "matza latkes" (pancakes) and "chremslach" (also called "crimsel" or "gresjelies," matza meal fritters). Wined "matza kugels" (pudding) have been introduced into modern Jewish cooking.


title: Jewish cuisine

text: For thickening soups and sauces at Passover fine matza meal or potato flour is used instead of flour, for frying fish or cutlets a coating of matza meal and egg, and for stuffing potatoes instead of soaked bread.


title: Jewish cuisine

text: "Noodles" may be made by making pancakes with beaten eggs and matza meal which, when cooked, are rolled up and cut into strips. They may be dropped into soup before serving. (dumplings) are small balls made from suet mixed with chopped fried onions, chopped parsley, beaten egg and seasonings, dropped into soup and cooked.


title: Jewish cuisine

text: Wine is also an important part of Passover meals. Traditionally, a Passover seder is served with four cups of wine or grape juice, to be consumed along with various parts of the seder. Kosher wine is typically consumed for Passover.


title: Jewish cuisine

text: Tisha B'av is a fast day, preceded by nine days when Jews traditionally do not eat meat, except on Shabbat. Thus dairy and vegetarian dishes are prepared during this time of year.


title: Jewish cuisine

text: The meal before the fast (the ) also consists of dairy foods and usually contains dishes made from lentils and eggs, both ancient Jewish symbols of mourning. Some Ashkenazi Jews eat hard-boiled eggs sprinkled with ashes to symbolize mourning.


title: The Church (band)

text: The Church are an Australian rock band formed in Sydney in 1980. Initially associated with new wave, neo-psychedelia, and indie rock, their music later came to feature slower tempos and surreal soundscapes reminiscent of dream pop and post-rock. Glenn A. Baker has written that "From the release of the 'She Never Said' single in November 1980, this unique Sydney-originated entity has purveyed a distinctive, ethereal, psychedelic-tinged sound which has alternatively found favour and disfavour in Australia." The "Los Angeles Times" has described the band's music as "dense, shimmering, exquisite guitar pop".


title: The Church (band)

text: The founding members were Steve Kilbey on lead vocals and bass guitar, Peter Koppes and Marty Willson-Piper on guitars, and Nick Ward on drums. Ward played only on their debut album, and the band's drummer for the rest of the 1980s was Richard Ploog. Jay Dee Daugherty (ex-Patti Smith Group) played drums from 1990 to 1993, followed by "timEbandit" Tim Powles (ex-The Venetians), who remains with them to the present day. Koppes left the band from 1992 to 1997,


title: The Church (band)

text: and Willson-Piper left in 2013. Ian Haug, formerly of Powderfinger, replaced him. Kilbey, Koppes, and Powles also recorded together as in 1997.


title: The Church (band)

text: The Church's debut album, "Of Skins and Heart" (1981), delivered their first radio hit, "The Unguarded Moment", and they were signed to major labels in Australia, Europe, and the United States. However, the US label, dissatisfied with their second album, dropped the band without releasing it. This put a dent in their international success, but they returned to the charts in 1988 with the album " Starfish" and the US Top 40 hit "Under the Milky Way". Subsequent mainstream success has proved elusive, but the band retains a large international cult following and were inducted into the ARIA Hall of Fame in Sydney in 2010. The Church continue to tour and record, releasing their 25th studio album, "Man Woman Life Death Infinity", in October 2017.


title: The Church (band)

text: Singer, songwriter, and bass guitarist Steve Kilbey first played with guitarist Peter Koppes in a glam rock band called Baby Grande in Canberra, Australia in the mid-1970s. After each had left to travel and play in other bands, including Tactics (Kilbey) and Limazine (Koppes), they met again in Sydney in March 1980 and formed the initial three-piece version of The Church, with Limazine drummer Nick Ward. The name was a shortened version of the original name proposed by Kilbey: "The Church of Man". A month later, Marty Willson-Piper, originally from Liverpool, United Kingdom, witnessed one of their gigs and met Kilbey afterwards. That same night he was invited to join the band on guitar, establishing the classic two-guitar formation.


title: The Church (band)

text: A four-song demo was recorded in Kilbey's bedroom studio and sent, through contacts from his and Koppes's old band Baby Grande, to the Australian branch of The Beatles' publishing company, ATV Northern Songs. The song "Chrome Injury" attracted the attention of managing director Chris Gilbey, who signed the band to his recently formed record production company, in association with EMI and their recently resurrected Parlophone label. Gilbey went to band rehearsals and helped shape their sound – he bought Willson-Piper a 12-string Rickenbacker guitar and equipped Koppes with an Echolette tape delay. Of that first batch of demos, only "Chrome Injury" would go on to be recorded for release.


title: The Church (band)

text: The band's debut album, "Of Skins and Heart", was recorded late in 1980, produced by Gilbey and mixed by Bob Clearmountain. Seven of the nine tracks were written solely by Kilbey and two co-written with others. The first single, "She Never Said", was released in November, but did not chart. At the start of 1981, Ward was replaced on drums by Richard Ploog. Ploog was recruited by their manager, Michael Chugg, after hearing of his reputation in Adelaide. Ploog's arrival established The Church's first stable line-up. The second single, "The Unguarded Moment", co-written by Kilbey and Michelle Parker, was issued alongside the album in March 1981, but only in Australia initially. "The Unguarded Moment" became an Australian top forty hit, reaching No. 22 on the Australian Kent Music Report Singles Chart, while "Of Skins and Heart" went gold, achieving the same position on the related Albums Chart. To promote the releases, the band undertook their first national tour.


title: The Church (band)

text: The first recordings with Ploog were released as a five-track double 7" EP, "Too Fast for You", in July. It included the first collectively written track, "Sisters". Another track, "Tear It All Away", later released as a separate single, showed a development towards the more elaborate guitar structures which would become part of the band's signature sound. Their image and sound now evoked comparisons with 1960s psychedelic groups, with tight jeans, paisley shirts, and Byrds-style jangly guitars.


title: The Church (band)

text: "Of Skins and Heart"s commercial success enabled Gilbey to present the release to Freddie Cannon of French label Carrere and Rupert Perry of U.S. label Capitol. Both labels released the album in 1982, renaming it simply "The Church" and slightly altering the track listing to include songs from "Too Fast for You" and using a crop of that EP's artwork as the cover. "The Church" peaked at No. 7 in the New Zealand Albums Chart and No. 13 in Sweden. Ploog was incorrectly credited as the sole drummer on the release, despite only playing on one or three tracks, depending on the version. Capitol also released an edited single version of "The Unguarded Moment", without the band's approval.


title: The Church (band)

text: The band's second album, "The Blurred Crusade", was issued in March 1982 and was both produced and mixed by Bob Clearmountain. Sonically and stylistically more complex than the debut, it is "a smoother, fuller release", which showed the clear influence of 1960s psychedelia. "With its mystical lyrics the second album ... brought the group's own style more into focus". The album peaked at No. 10 and its first single, "Almost With You" resulted in a second Top 30 hit, peaking at No. 21.


title: The Church (band)

text: The Church undertook a second Australian tour, while Carrere released the album in Europe, generating enough sales for them to tour there in October. However, Capitol declined to release "The Blurred Crusade" in North America and demanded that they write more radio-friendly material, as exemplified by their stable-mates Little River Band, which horrified the band. After another recording session, five new songs were offered to Capitol but the label was still unimpressed and dropped the band. The five songs were later released in Australia as the EP "Sing-Songs", which reached the Top 100 Albums Chart in December. Meanwhile, their manager, Michael Chugg, arranged a U.K. tour supporting the hugely successful pop group Duran Duran, but after eight gigs The Church pulled out, feeling that audiences were unsympathetic. Chugg later recalled, "They were hard work. All four of them were strong-willed and had their own ideas of how things should be." The band also toured Scandinavia and Europe in 1982, and both of their albums were released there to critical acclaim.


title: The Church (band)

text: In May 1983, the band released their third album, "Seance", co-produced by The Church and engineer John Bee (Hoodoo Gurus, Icehouse, The Divinyls), which peaked at No. 18. It used more keyboards and synthesizers and was typically described as "That stark release [which] explored the band's darker side, and [whose] tracks ... were awash with strings and other effects". The accompanying live shows included a guest keyboardist, Melbourne-based session player Dean Walliss.


title: The Church (band)

text: For "Seance", the band employed mixing engineer Nick Launay, who had worked with Midnight Oil. He favoured a gated reverb drum sound, popular in the 1980s, which produced a staccato-like snare sound. Unsatisfied with this, the band asked Launay to redo the mix, but the effect was only lightened. The first single, "Electric Lash", featured this effect especially prominently and it was likened to a "machine gun". Despite dissatisfaction over the mix, "Seance" featured a lusher, more atmospheric sound with highlights including "Now I Wonder Why" and "Fly". Internationally, the album sold poorly, being considered dark and cryptic, and the general public seemed to lose interest. Some critics in Europe and the U.S. did like the album however, with "Creem" hailing the band as "one of the best in the world".


title: The Church (band)

text: "Seance" was again dominated by Kilbey's songwriting. Some 20 songs were put together on his home 4-track. Only one band composition made the album: the experimental "Travel by Thought". Kilbey and Willson-Piper had co-written another track, "10,000 Miles", but the label rejected it. Kilbey was upset by the label's interference, finding the track essential to their live set (it would be included on their next EP). Despite the difficulties, the album yielded two minor hits - "It's No Reason" and "Electric Lash" - and stayed in the British independent charts for several months.


title: The Church (band)

text: The group had built a devoted fan base with their paisley shirts, catchy melodies, and solid live performances. Following the release of "Seance", they toured Australia and New Zealand for the rest of the year to pay off debts incurred on the European tour. Meanwhile, Capitol Records released their first album in Canada, where it reached the Top 20. The "Sing-Songs" EP also became one of the bestselling Canadian imports of 1983.


title: The Church (band)

text: Forgoing a full album, the band released two EPs in 1984, "Remote Luxury" in March and "Persia" in August, but only in Australia and New Zealand. Both EPs reached the Top 50 on the Australian Albums Chart. Again, almost all tracks were written by Kilbey, but compared to "Seance", the atmosphere was lighter and less gloomy. The band's trademark guitar sound was complemented by the keyboards of guest musicians Davey Ray Moor (from The Crystal Set, which included Kilbey's brother Russell) and Craig Hooper (from The Reels), who joined as an auxiliary member. Hooper soon left to form The Mullanes.


title: The Church (band)

text: The band then signed to Warner Bros. Records in the United States. Internationally, the two EPs were repackaged as a single album titled "Remote Luxury". Its U.S. release was their first record there since the debut album – although "The Blurred Crusade" and "Seance" had sold well on import. Due to the interest raised in the U.S., they left Michael Chugg Management in Sydney and signed with Malibu Management's owner John Lee. They toured the US in October and November and while venues in New York and Los Angeles saw audiences of about 1,000 people, other gigs had as few as 50. In financial terms, the tour went poorly and the band lost thousands of dollars a week.


title: The Church (band)

text: The Church seemed to reach a nadir in 1984. Unable to repeat the commercial success of the first two albums, there was a perception that their creativity was declining. Kilbey later said: "I think we released a few dud records that weren't as good as they should have been, after "The Blurred Crusade" ... The band was just drifting along in a sea of apathy, I was writing not-so-good songs and the band wasn't playing them very well, so everyone's enthusiasm just waned".


title: The Church (band)

text: The start of 1985 was quiet for the band as members spent time apart in Stockholm, Sydney, and Jamaica. Kilbey's debut solo single, "This Asphalt Eden", was released by EMI Parlophone and he was also the producer on the single "Benefit of the Doubt" for The Crystal Set.


title: The Church (band)

text: The Church reconvened at Studios 301 in mid-1985 to work on their next album, "Heyday", with British producer/engineer Peter Walsh (Simple Minds, Scott Walker, Peter Gabriel). Their first single in almost two years, "Already Yesterday", appeared in October and just made the Top 100. "Heyday" followed in November and brought new stylistic elements with the addition of real strings and horns, creating a warm, organic sound. The songs "were among the richest moments in The Church canon". While Kilbey still wrote the lyrics, the band were now largely writing the music together, a practice which they would continue thereafter.


title: The Church (band)

text: Released in Australia, New Zealand, Europe, and the US, the album was warmly received. In Australia, it peaked at No. 19, and it also appeared on the U.S. "Billboard" 200. A promotional tour started in April 1986, with concerts both at home and abroad. Unexpectedly, Willson-Piper suddenly quit mid-tour after rising in-band tensions and on 10 July, The Church performed as a three-piece in Hamburg, Germany. Willson-Piper returned within a week after Kilbey agreed that future releases would contain more group efforts.


title: The Church (band)

text: Despite the charged atmosphere and warm press, low sales for the album's singles in Australia prompted EMI to drop them. Plans for a double live album, "Bootleg", were also scrapped. Since the band had greater sales overseas than in Australia, they decided to record in a studio abroad and opted for a four-album deal with U.S. label Arista Records in 1987. For Australian releases they signed with Mushroom Records.


title: The Church (band)

text: Recording sessions in Los Angeles, with producers Waddy Wachtel (Bob Dylan, Rolling Stones, Robbie Williams) and Greg Ladanyi (Warren Zevon, Jackson Browne, Fleetwood Mac), were a new challenge according to Kilbey: "It was Australian hippies versus West Coast guys who know the way they like to do things. We were a bit more undisciplined than they would have liked". Personality clashes occurred as the two sides bickered over guitar sounds, song structures, and work ethic. Under pressure from the producers, Kilbey took vocal lessons, an experience he later regarded as valuable.


title: The Church (band)

text: The stress of living in the US influenced their recording, and left Kilbey feeling out of place: Album tracks such as "North, South, East and West," "Lost," "Reptile", and "Destination" bore the imprint of the faces, scenery, and daily life of the group's new, temporary home.


title: The Church (band)

text: Four weeks of gruelling rehearsals resulted in "Starfish", which focused on capturing the band's core sound. Bright, spacious, and uncluttered, the recording was a departure from the layered orchestrations of "Heyday". The group wanted as live and dynamic an album as possible; Willson-Piper said that trying to record a live atmosphere lacked a real gig's sense of "being there". They found the results bare and simplistic; however, the public reception was unexpected.


title: The Church (band)

text: Released in April 1988, "Starfish" found its way into the mainstream, marking a new worldwide commercial peak for the band. It reached No. 11 in Australia and the Top 50 in the US. The album was awarded a gold record in December 1992 by the Recording Industry Association of America. Also released in February, the single "Under the Milky Way" reached #24 on the US Hot 100, #22 in Australia, and entered the Canadian Top 100. It peaked at No. 2 on the "Billboard" Mainstream Rock Tracks. The song was written by Kilbey and then-girlfriend Karin Jansson (ex-Pink Champagne). A near five-minute video received airtime on music television programs. "Under the Milky Way" won an ARIA Award in 1989 for 'Single of the Year'. In 2008, readers of "The Australian" voted it the best Australian song of the last 20 years. In response, Kilbey said, "it's not really about anything at all. I just wanted to create an atmosphere and I didn't even put a lot of thought into that. History has given it something that it never really had".


title: The Church (band)

text: A second single from "Starfish", "Reptile", charted on the Australian Top 100 in August and "Billboard" Mainstream charts.


title: The Church (band)

text: EMI responded with a double compilation album, "Hindsight 1980-1987", which contained selections from the band's prior albums, together with hitherto-uncollected singles and B-sides. It peaked in the ARIA Top 40 Albums Chart in July.


title: The Church (band)

text: The Church promoted "Starfish" with a nine-month tour before they returned to the studio for a follow-up. With a US Top 50 album under their belt, there was pressure from Arista to create another. The band started negotiations with former Led Zeppelin bass guitarist and keyboardist John Paul Jones, who had a reputation as a sophisticated producer, but the record company and management vetoed their suggestion. In an attempt to duplicate the success of "Starfish", The Church returned to Los Angeles, with Waddy Wachtel producing.


title: The Church (band)

text: While the prior sessions were tense, these were volatile. Already unenthusiastic about the forced pairing, there was the stress of having to create another hit album, and this took its toll. All members were outspoken about the role that drugs played in The Church’s creative process, but drummer Richard Ploog began to retreat further into his own habit as pressure increased. The number of attempted studio takes spiralled and Ploog's relationship with Kilbey deteriorated, accentuated by Wachtel's demands for a consistently reliable tempo. Eventually, Ploog's isolation led to exclusion and his drum tracks were replaced by rigid, but meter-perfect, programmed drums on all but three tracks. He left the band after the sessions.


title: The Church (band)

text: The resulting album, "Gold Afternoon Fix", while different from its predecessor, reached No.12 on the Australian Recording Industry Association (ARIA) Albums Chart. While "Starfish" focused on a raw, live sound, "Gold Afternoon Fix" employed more ambient aspects including piano, acoustic guitars, and keyboards. On some tracks, the music was punctuated by clanging metal, rustling wind, or sharp, industrial sounds.


title: The Church (band)

text: "Gold Afternoon Fix" was heavily backed by a promotional campaign from Arista and the band went on tour, hiring Patti Smith's drummer, Jay Dee Daugherty. The album spawned a hit single, "Metropolis" (No. 19 in Australia, No. 11 on U.S. Mainstream Rock), but the follow-up, "You're Still Beautiful", did not chart. Ultimately, the album's sales were lower than "Starfish"'s and press was mixed. The band, particularly Kilbey, would later dismiss the album as "lousy", "hashed together", and "hideous", although many of the songs have since become fixtures in the band's setlists.


title: The Church (band)

text: After the dust had settled on "Gold Afternoon Fix", The Church returned to their old haunt at Sydney's Studios 301 to commence work on their next album. With lowered commercial expectations and less pressure from Arista, the atmosphere was more relaxed. Bringing in British producer Gavin MacKillop (Barenaked Ladies, Toad the Wet Sprocket, Straitjacket Fits) to supervise the sessions, the band began to improvise the framework for the next set of songs. The use of opium and, for Kilbey, heroin, saw the material take on a more expansive and surreal quality, while Daugherty's jazzier approach on drums was a fresh change.


title: The Church (band)

text: "Priest=Aura", titled from Kilbey's misreading of a Spanish fan's English vocabulary notes ('priest' = 'cura'), contains fourteen songs, many over six minutes long, and was their longest album yet at 65 minutes. With song concepts derived from cryptic, one-word working titles (an idea originally proposed by Willson-Piper), the lyrics leaned towards the abstract and esoteric. Emphasizing free association and undirected coincidence between music and motif, Kilbey declined to define their meanings. Sonically, the music had numerous layers, courtesy of numerous guitar overdubs and MacKillop's rich production. The interplay between Koppes and Willson-Piper dominated throughout, especially on tracks such as "Ripple," "Kings," and the epic, aptly titled "Chaos", whose lyrics were a reflection of Steve Kilbey's unsettled lifestyle at the time.


title: The Church (band)

text: Upon its release on 10 March 1992, "Priest=Aura" was given a mixed reception. It peaked in the ARIA Top 30, but reviews were varied, with some critical and others uncertain how to react. The band only went on a limited tour, confined to Australia, as Kilbey prepared for the birth of his twin daughters with Karin Jansson.


title: The Church (band)

text: Adding to the decline in The Church's outlook was the announcement of Koppes' departure. His decision reflected two main factors: that the band had earned nothing for the two-week tour of Australia, and that he felt shut out of the creative process - a long-standing complaint that stretched back at least as far as "Seance", if not further. Despite a completely sold-out tour, increasing personality conflicts within the band and frustration over their lack of success had made the situation intolerable. Despite its muted reception at the time of release, "Priest=Aura" is considered by both the band and fan base to be an artistic high point. In his 2014 autobiography, "Something Quite Peculiar", Kilbey calls it their "undisputed masterpiece".


title: The Church (band)

text: Despite the loss of Koppes, Arista decided to stand by the band's contract and back another Church album, and so Kilbey and Willson-Piper began to write new material. When it became clear that Daugherty would not be returning to the fold either, the remaining two took the opportunity to approach their music from new perspectives, abandoning their long-established roles and stylistic elements in favour of experimentation, spontaneity, and electronica.


title: The Church (band)

text: Early in 1994, the two brought in Willson-Piper's childhood friend Andy 'Dare' Mason to produce, record, and mix. The album was mostly recorded at Sydney's Karmic Hit Studios and mixed at Karmic Hit and Studios 301. New Zealand drummer Tim Powles (ex-The Venetians) was hired for the sessions, having already played with Kilbey on his Jack Frost project. Considered temporary at the time, Powles would soon become a permanent member of the band and is still with them over 20 years later.


title: The Church (band)

text: The resulting album, "Sometime Anywhere", released in May 1994, was generally well received and peaked in the Top 30. It is described as a "rich, dark, epic release [which] picked up where "Priest" left off with lush, lengthy tracks". Sales, however, were paltry and the first single, "Two Places at Once", did not chart. Promotion was minimal as Arista saw insufficient commercial promise in the release. With another commercially unsuccessful album on their hands, Arista did not renew The Church's contract and pulled financial support for a tour. Ambitious plans to stage full electric shows were scaled back, leaving Kilbey and Willson-Piper with only a short run of acoustic gigs as a duo.


title: The Church (band)

text: Without a recording deal, the band's future looked bleak as Kilbey and Willson-Piper began work on new recordings in 1995. Although initially a two-man project, the new material saw input from new drummer Powles and hired violinist Linda Neil. Renewed contact between Kilbey and Peter Koppes led to the latter agreeing to guest on four songs - a welcome surprise for fans. Simon Polinski (Yothu Yindi) was drafted in to co-produce, engineer, and mix the sessions. The music saw a return to guitar-based material, infused with krautrock and art rock influences. A 15-minute atmospheric piece called "Magician Among the Spirits" dominated the sessions, named after a book by Harry Houdini. Additional contributions by Utungun Percussion added a new, primal aspect to several songs.


title: The Church (band)

text: The album, also called "Magician Among the Spirits", received mixed reviews, despite the guitar rock hook of its single "Comedown". It was released on the band's own "Deep Karma" label, but due to financial constraints, they had to arrange outside distribution for the North American and European markets. This almost doomed the album from the beginning, but worse events were to come. Within a short time, the U.S. distributor went bankrupt, leaving the band stripped of its earnings from North American sales. Although exact figures remain unknown due to disputes, up to A$250,000 worth of merchandise (some 25,000 discs) was lost. For a band already on shaky ground, this was nearly the death knell. Comments by Kilbey in May of that year summed up the situation: "There's no immediate future for The Church...Our management, the whole thing is broken down...We don't really have a label. We're owed lots and lots of money and we're broke. We're trying to pursue lawyers to get our money back. Marty and I aren't having any communication. There's no one really managing us so...that could have been the last record."


title: The Church (band)

text: Following the commercial failure of "Magician Among the Spirits", the members of The Church turned their attention to other projects and Willson-Piper left Australia again in order to collaborate with other artists and write new solo material. In his absence, Kilbey, Powles, and Koppes spent some studio time together and quickly wrote and recorded an album as The Refo:mation, utilizing Powles also as a mix engineer. Loose in feel but rich in atmosphere, the eccentrically-titled "Pharmakoi/Distance-Crunching Honchos with Echo Units" saw a greater focus on concise, guitar-dominated songs, in contrast to the experimentation of "Magician Among the Spirits".


title: The Church (band)

text: Group tensions within The Church proper were still simmering, however. More than anyone else, it was new drummer Tim Powles who tried to alleviate the outstanding disagreements. While Koppes and Willson-Piper had already had differences for some time, Kilbey and Willson-Piper's relationship was also strained by recent problems. Kilbey declared that the end was nigh: after a final, worthy swan song, with the working title "Au Revoir Por Favor", the Church would be put to rest. The four agreed to play a string of farewell concerts around Australia, which turned out to be extremely successful. The roaring success of the intended "final concert" in Sydney put a quick end to talk of the band's demise.


title: The Church (band)

text: The results of the new recording sessions saw a return to the band's roots: the material was once again based around Koppes and Willson-Piper's guitar interplay. Also, for the first time, the band completely produced the work themselves, under Powles' aegis. Originally given the name "Bastard Universe", the forthcoming album was re-titled "Hologram of Allah" after Willson-Piper found the original too negative. Concerns about fundamentalist Muslim reaction to the potentially blasphemous title made the band finally opt for the more neutral "Hologram of Baal", after the Canaanite god. Released under a new contract with UK independent label Cooking Vinyl, the album was distributed in the U.S. by Thirsty Ear. A limited edition featured a bonus disc with a nearly 80-minute continuous improvised instrumental, which received the original title of the album, "Bastard Universe".


title: The Church (band)

text: The reformed and rejuvenated band went on their first fully electric tour of the U.S., Australia, and Europe in many years. A plan to release a live album called "Bag of Bones" was put into motion, but then cancelled.


title: The Church (band)

text: Instead, a collection of cover songs was recorded in Sweden, shedding light on the band's influences. Arriving in August 1999 - less than a year after "Hologram of Baal" - "A Box of Birds" contained an unusual selection of songs from Ultravox and Iggy Pop to The Monkees and Neil Young. The insert for the CD was designed as interchangeable, with 10 separate sleeve designs created by fans. As with "Hologram of Baal", a tour followed the album's release, but new drama hit the band mid-tour in New York City when Kilbey was arrested for trying to purchase heroin. The band was forced to improvise a set after he failed to show, with Willson-Piper covering vocals. A night in jail and a day's community service on the Manhattan subway were Kilbey's only punishment. "A drug bust is something every aging rock star should have under his belt", he was later quoted as saying.


title: The Church (band)

text: In 2001, "Under the Milky Way" was featured in the film Donnie Darko, helping to raise the band's profile once again. However, recording for their next album turned out to be painstakingly slow due to numerous side projects and simple geography. With Kilbey now living in Sweden, Willson-Piper in England, and the others in Australia, the bandmates met across several separate sessions. Partially recorded in Sweden, NYC, and Australia, the resulting "After Everything Now This", released in January 2002, saw a focus on the softer elements of the band, with responsibility for production and final mixing again resting on Powles. With only three obvious "rock" tracks out of ten, gentler moods dominated. The album achieved the biggest international success for The Church in almost ten years. The successive world tour featured the band in a more subtle setting as well, with most tracks performed primarily acoustically alongside guest David Lane on piano.


title: The Church (band)

text: Fans would not have to wait long for another group release. The double-disc remix/outtakes set "Parallel Universe" hit stores in late 2002. Unique among the band's catalogue, the first disc, subtitled "remixture", featured a reshuffled, remixed, electronic version of the "After Everything Now This" album, the result of Tim Powles' collaboration with Sydney EDM musicians. The second disc, subtitled "mixture", compiled leftover songs from the "After Everything Now This" recording sessions.


title: The Church (band)

text: Around the time that "Parallel Universe" was released, the Church had returned to the studio to record yet another album, eventually titled "Forget Yourself". Rather than fleshing the songs out over a long, gradual process, the band decided to keep the music as close to the original jam-based material as possible. Stylistically, this made for a much rawer sound, primarily recorded live and with minimal overdubs. As had become routine since "Sometime Anywhere", songs saw numerous instrument changes between members, with Powles playing lead guitar on "Sealine","Maya", and "Reversal", and Willson-Piper switching to drums on "Maya". "Forget Yourself" was engineered and co-produced by Nic Hard and was released in Australia in October 2003 and in the U.S. in February 2004. The band toured extensively to support the album in Australia, the U.S., and Europe.


title: The Church (band)

text: Their prolific output continued into 2004 with the release of three ancillary albums. Under the guidance of manager Kevin Lane Keller - an American fan and marketing professor who had been working with the band since 2001 - the Church began capitalizing on the advantages offered by the internet and the independent music industry. First, in August, came the entirely improvised album "Jammed", containing just two long tracks and available exclusively from the band's website. Next, in October, came their third outtakes album, "Beside Yourself", covering the "Forget Yourself" sessions. Finally, only six weeks later, came "El Momento Descuidado", in which the band presented old and new material in an acoustic setting, for the Liberation Blue label. The title was a rough tongue-in-cheek translation of "The Unguarded Moment", a version of which was included. A short acoustic tour followed in late 2004, which initiated a new practice amongst the band members: that of swapping instruments on stage. The album was eventually nominated in 2005 for "Best Adult Contemporary Album" at the Australian ARIA Music Awards, although it did not win.


title: The Church (band)

text: In 2005, The Church returned to full electric mode and began work on new material once again. The first release from these sessions was the outtakes album "Back with Two Beasts", released via their website as a teaser for the main album which would follow a few months later. "Back with Two Beasts" has over time come to have a "main" album life of its own, with tracks being featured on Apple music and the like, being seen by many fans as the band at its fluid and fresh artistic best. "Uninvited, Like the Clouds", their 20th studio album, was released to rapturous reviews in April 2006 and was followed once again by extensive touring in Europe, the U.S., and Australia. Just before its release, in March, they performed "Under the Milky Way" with the Melbourne Symphony Orchestra as part of the 2006 Commonwealth Games opening ceremony.


title: The Church (band)

text: In February 2007 came "El Momento Siguiente", a second album of acoustic re-interpretations of earlier songs plus several new compositions and a cover version of The Triffids classic "Wide Open Road". Later that year, the band toured Australia with The Pretenders and EMI released the double CD 'best of' collection "Deep in the Shallows - The Classic Singles Collection".


title: The Church (band)

text: In 2006, The Church had embarked on their third improvised music project: to provide the soundtrack for a short film based on the renowned American science fiction writer Jeff Vandermeer's novel "". The music was released in 2008 as the album "Shriek: Excerpts from the Soundtrack", and was the first release on their new label, Unorthodox Records, a partnership with MGM Distribution.


title: The Church (band)

text: In February 2009, the band began the build-up to their next major studio album with the "Coffee Hounds" EP, which featured the original, non-album composition "The Coffee Song", and a cover of Kate Bush's classic "Hounds of Love". The following month they released the "Pangaea" EP, whose title track would also be on the upcoming album.


title: The Church (band)

text: Unorthodox Records released the album "Untitled#23" in Australia in March and the U.S. label Second Motion Records released it to the rest of the world shortly thereafter. Recorded at Powles' Spacejunk III Studios by engineer/artist Jorden Brebach, who mixed many of the tracks, a double vinyl version quickly sold out. It was the band's 23rd album-length Australian release of original studio material, while Kilbey also alluded to the mystical significance of the number 23 in an interview with music publication "Music Feeds". Another major international tour followed, the "So Love May Find Us" tour, named after a non-album track from the "Pangaea" EP.


title: The Church (band)

text: Coinciding with the tour, a book entitled "No Certainty Attached: Steve Kilbey and The Church" by Robert Dean Lurie was published in Australia, the US, and the UK by Verse Chorus Press. While primarily a biography of Kilbey, the book also traced the evolution of the band from his perspective. This was not an official band project but Kilbey, Koppes, and various friends and family members did participate.


title: The Church (band)

text: On 27 November 2009, the Church released another EP, "Operetta". The title track was taken from "Untitled #23" but the remaining tracks, including the 34-minute improvisation "Particles Matter", were unique to this release.


title: The Church (band)

text: In February 2010, the band announced that they would be celebrating their 30th anniversary with an acoustic tour entitled "An Intimate Space". In a unique programme, the band chose one song from each of their many albums and performed them in reverse chronological order. The shows included a 28-page program and the "Deadman's Hand" EP, which included more unreleased material from the "Untitled #23" sessions, and some tracks specifically shaped by Powles for the release. The U.S. leg of the tour spanned April and May, including a performance of "Under the Milky Way" on KUSI News in San Diego.


title: The Church (band)

text: In October, Second Motion Records re-released six early Church albums in the U.S., with bonus tracks and extensive liner notes by Willson-Piper, along with the "Deep in the Shallows" singles collection.


title: The Church (band)

text: On 27 October 2010, The Church were inducted into the Australian Recording Industry Association (ARIA) Hall of Fame by media commentator George Negus, while young pop singer Washington performed "The Unguarded Moment". After their acceptance speech, the band performed "Under the Milky Way" and "Tantalized". In November and December, they continued with the Australian leg of their "An Intimate Space" tour.


title: The Church (band)

text: The band travelled to the U.S. once again in February 2011 in full electric mode for the "Future Past Perfect" tour, performing three albums in their entirety: "Untitled#23", "Priest=Aura", and "Starfish". Sold-out dates were played in Los Angeles, San Francisco, Seattle, Chicago, Alexandria, Philadelphia, New York, Foxborough, and Atlanta. This tour was the first on which the band was augmented onstage by the Australian multi-instrumentalist Craig Wilson, from the band ASTREETLIGHTSONG.


title: The Church (band)

text: On 10 April 2010, The Church further celebrated their 30th anniversary with a special show entitled "A Psychedelic Symphony" at the Sydney Opera House, which had been a year in preparation. Accompanied by conductor George Ellis and the George Ellis Symphony Orchestra, the concert was performed to a sold-out 2,000+ capacity crowd and was recorded and filmed. A DVD and double CD were released by Unorthodox in June 2014, the band's first official live album. The show was also broadcast on the Australian music TV channel MAX during October 2011.


title: The Church (band)

text: In December 2010, they concluded the "Future Past Perfect" tour with a dozen Australian dates. Their show of 17 December at the Enmore Theatre, Sydney, was filmed and is available to stream online.


title: The Church (band)

text: In November and December 2012, The Church played a major series of concerts across Australia and New Zealand, together with Simple Minds, Devo, and Models. As part of the tour, they also played several "A Day on the Green" events with Models. During this tour, they also played two intimate "Art Rock 'n' Roll" shows, one at the Corner Hotel in Melbourne and the other at the Factory Theatre in Sydney, where each member chose four songs from the band's catalogue, interspersed with a selection of concert staples.


title: The Church (band)

text: In March 2013, there were the outward signs of internal problems in the band when Steve Kilbey issued a series of statements which indicated that he was considering leaving The Church due to a dispute over royalty payments. Then, later in the year, Kilbey announced on the band's Facebook page that Marty Willson-Piper would not be returning and had been replaced by former Powderfinger guitarist Ian Haug. Kilbey explained that Willson-Piper was "not available" for the recording of a new album and subsequent touring, and praised Haug as "a brilliant guitarist". Kilbey also provided a pre-emptive response to disgruntled fans: "... if you can't dig it I'm sorry. this is my fucking band after all and it has existed at times without Peter and in the beginning without Marty."


title: The Church (band)

text: In early October 2014, Kilbey explained that Willson-Piper was not asked to leave the band but that he had simply not replied to the various attempts made to contact him. Realizing that Willson-Piper would not respond, and in agreement with Powles at the time, Kilbey said "Yes, we have to find someone with stature. He has to have his own trip, he can’t be some weedy little guy coming in to play guitar. It has to be somebody with experience and gravitas." As part of the same interview, Haug explained that he had received a phone call from Kilbey while he was returning home from a funeral. Without first greeting Haug, Kilbey simply asked, "If I asked you to join The Church, what would you say?" and ended the call after Haug's affirmative, but bewildered, response. Haug said that joining the Church was the "last thing" that would have entered his mind, but that "it just really seemed to work".


title: The Church (band)

text: Entitled "Further/Deeper", the Church's 24th studio album was released on 17 October 2014. Recorded over a period of eight days in late 2013, "Further/Deeper" was produced and engineered by Powles. Writing for the "Courier-Mail", Noel Mengel rated the album with 4.5 stars, while Jeff Apter assigned the album 4 stars in "Rolling Stone Australia". The band performed the album in its entirety during the "Further/Deeper" tours of Australia, then headed to North America and Europe, with a guest spot and select shows at SXSW Festival in Austin, Texas, and then a career-defining set on one of the prestigious PrimaVera festival's main stages in Barcelona, Spain.


title: The Church (band)

text: In July, August, and September 2015, the band toured Australia, finishing at Splendour in the Grass festival, and then going to the U.S. again, co-headlining with The Psychedelic Furs on most of these dates. On this tour, at select headline side shows, the band played most of "Further/Deeper" plus "The Blurred Crusade" in their entirety. Upon arriving back in Australia, they headlined the boutique Small World Festival in Sydney's Newtown neighbourhood.


title: The Church (band)

text: In 2016, the band returned to the U.S. again twice, first for a more comprehensive headline tour playing "The Blurred Crusade" in its entirety and including an invite to the main stage with The Flaming Lips and Young Fathers at Mavericks Festival in San Antonio, Texas. Then, in July, they toured the US again, repeating the success of 2015 by once again sharing larger venues with The Psychedelic Furs.


title: The Church (band)

text: 2017 brought the recording and release of The Church's 25th album, "Man Woman Life Death Infinity". It was released on 6 October and was preceded by two singles, the album opener "Another Century" and the fourth track, "Undersea". About the album, Steve Kilbey commented, "This is The Church's water record. I've always marveled at the seas, rivers, and rain. It wasn't conscious at all, but on reflection, it definitely is a preoccupation on this record." The band toured North America in September and October before returning home to Australia for a string of dates in November and December.


title: The Church (band)

text: On 1 February 2020, Steve Kilbey announced on Facebook that Peter Koppes had departed the group, and that touring member Jeffrey Cain had been promoted to full member status, with Even guitarist Ashley Naylor also being brought into the lineup.


title: The Church (band)

text: Also in early 2020, their official webpage has them working on a new album tentatively titled "In the Wake of the Zeitgeist".


title: The Church (band)

text: The ARIA Music Awards is an annual ceremony presented by Australian Recording Industry Association (ARIA), which recognise excellence, innovation, and achievement across all genres of the music of Australia. They commenced in 1987.


title: The Church (band)

text: The Helpmann Awards is a ceremony celebrating live entertainment and performing arts in Australia, presented by the industry group Live Performance Australia since 2001. Note: 2020 and 2021 were cancelled due to the COVID-19 pandemic.


title: Folk dance

text: A folk dance is a dance that reflects the life of the people of a certain country or region. Not all ethnic dances are folk dances. For example, ritual dances or dances of ritual origin are not considered to be folk dances. Ritual dances are usually called "Religious dances" because of their purpose.


title: Folk dance

text: The terms "ethnic" and "traditional" are used when it is required to emphasize the cultural roots of the dance. In this sense, nearly all folk dances are ethnic ones. If some dances, such as polka, cross ethnic boundaries and even cross the boundary between "folk" and "ballroom dance", ethnic differences are often considerable enough to mention.


title: Folk dance

text: More controversially, some people define folk dancing as dancing for which there is no governing body or dancing for which there are no competitive or professional institutions. The term "folk dance" is sometimes applied to dances of historical importance in European culture and history; typically originating before the 20th century. For other cultures the terms "ethnic dance" or "traditional dance" are sometimes used, although the latter terms may encompass ceremonial dances.