Satnam Singh

Using a vast trove of understudied court literature, Singh shows how Sikhs grappled with Indo-Islamic traditions to forge their own unique ideas of governance and kingship with the aim to establish an independent Sikh polity. The Road to Empire offers an impressive intellectual history of the early modern Sikh world.

From the late seventeenth century to the late eighteenth century, the Sikh community transformed from a relatively insignificant religious minority to an elevated position of kingship and empire. Under the leadership of Guru Gobind Singh (1661–1708), Sikh elites and peasants began to align themselves with discourses of power and authority, and within a few decades Khalsa Sikh warriors conquered some of the wealthiest provinces of the Mughal and Afghan empires. In this book, Satnam Singh argues that the Sikhs’ increasing self-assertion was not simply a reaction to Mughal persecution but also a result of an active program initiated by the Guru to pursue larger visions of scholarship, conquest, and political sovereignty. Using a vast trove of understudied court literature, Singh shows how Sikhs grappled with Indo-Islamic traditions to forge their own unique ideas of governance and kingship with the aim to establish an independent Sikh polity. The Road to Empire offers an impressive intellectual history of the early modern Sikh world.

AROMA Un mot la fois fascinant et myst rieux. Nous aimons consommer de nombreux produits alimentaires uniquement en raison de leur ar me, m me si nous ne savons pas comment ils sont produits. La plupart du temps, les produits alimentaires grill s ont un ar me des plus agr ables, qui est g n ralement induit par la pr sence d'hydrocarbures aromatiques polycycliques. En raison de leurs propri t s canc rig nes et mutag nes, les hydrocarbures aromatiques polycycliques sont particuli rement pr occupants et ont t d crits comme des polluants prioritaires par l'Agence de protection de l'environnement des tats-Unis (USEPA).

AROMA Ein faszinierendes und doch geheimnisvolles Wort. Wir konsumieren viele Lebensmittel nur wegen ihres Aromas, obwohl wir nicht wissen, wie sie hergestellt werden. Meistens haben ger stete Lebensmittel ein sehr angenehmes Aroma, das im Allgemeinen durch polyzyklische aromatische Kohlenwasserstoffe hervorgerufen wird. Aufgrund ihrer krebserregenden und erbgutver ndernden Eigenschaften sind 16 polyzyklische aromatische Kohlenwasserstoffe besonders besorgniserregend und wurden von der United State Environmental Protection Agency (USEPA) als priorit re Schadstoffe eingestuft.16 Aufgrund dieser Eigenschaften verdient die Bestimmung dieser Verbindungen in Getr nken, die in der heutigen Welt am h ufigsten konsumiert werden, weitere Untersuchungen und wird hier vorgestellt.

AROMA Una parola affascinante, ma misteriosa. Ci piace consumare molti prodotti alimentari solo per l'aroma che hanno, nonostante sappiamo come vengono prodotti. I prodotti alimentari arrostiti hanno per lo pi un aroma gradevole, generalmente indotto dalla presenza di idrocarburi policiclici aromatici. A causa delle loro propriet cancerogene e mutagene, gli idrocarburi policiclici aromatici destano particolare preoccupazione e sono stati definiti inquinanti prioritari dall'Agenzia per la protezione dell'ambiente degli Stati Uniti (USEPA). A causa di tali propriet , la determinazione di questi composti nelle bevande che vengono consumate principalmente nel mondo attuale merita ulteriori indagini e viene qui presentata.

AROMA Uma palavra fascinante, mas misteriosa. Gostamos de consumir muitos produtos alimentares s por causa do aroma que t m, apesar de n o sabermos como est o a ser produzidos. Na sua maioria, os produtos alimentares torrados t m um aroma muito agrad vel, geralmente induzido pela presen a de hidrocarbonetos arom ticos polic clicos. Devido s suas propriedades carcinog nicas e mutag nicas, os hidrocarbonetos arom ticos polic clicos s o motivo de especial preocupa o e foram descritos como poluentes priorit rios pela Ag ncia de Prote o Ambiental dos Estados Unidos (USEPA). Devido a estas propriedades, a determina o destes compostos em bebidas que s o consumidas principalmente no mundo atual merece uma investiga o mais aprofundada e aqui apresentada.