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Acting as surrogate parents, aunts, uncles and traditional matchmakers, these sites appeal to the belief that the right match is one where the religious profiles of the couple are as similar as possible.
In this age of cultural melting pot and globalism, why are people searching for people of the same religious background?
As love seekers fill out their profile revealing their denomination and frequency of church attendance, it is clear that the underlying assumption of the site is that the right match is another Christian.
Shaadi.com, a site for the South Asian community, breaks it down even further -- first between Hindus, Muslims, Buddhists, Sikhs, Jains and others, and then among caste and background.
Some historians believe it is possible that brewing began when the first cereal crops were domesticated.
Sources generally agree the discovery of the powers of yeast was accidental.
Ok Cupid is popular among younger adults, but according to one report most people on the site identify as agnostic or atheist, which turned off one customer.
“I qualify as ‘spiritual but not religious,'" explained Jen, "but there seems to be a void for that kind of thing." Other people find that religious websites are too narrow, even within their own tradition.
This was a beehive- or barrel-shaped container of baked clay, usually divided into two by a central horizontal partition.Saw You At Sinai is only for observant Jews, and some find Christian Mingle too conservative for their taste.But on the more liberal sites like JDate, Jewish singles can never be sure what they will find.The loaves were then broken up and put to soak in water, where they were allowed to ferment for about a day before the liquor was strained off and considered ready for drinking." ---Food in History, Reay Tannahill [Three Rivers Press: New York] 1988 (p.48) "Leavening, according to one theory, was discovered when some yeast spores--the air is full of them, especially in a bakehouse that is also a brewery--drifted onto a dough that had been set aside for a while before baking; the dough would rise, not very much, perhaps, but enough to make the bread lighter and more appetizing than usual, and afterwards, as so often in the ancient world, inquiring minds set about the task of reproducing deliberately a process that had been discovered by accident.But there is an alternative and even more likely theory-that on some occasion ale instead of water was used to mix the dough.