@prefix prov: <http://www.w3.org/ns/prov#> .
@prefix skos: <http://www.w3.org/2004/02/skos/core#> .
@prefix xsd: <http://www.w3.org/2001/XMLSchema#> .

<https://data.rkd.nl/thesaurus/63475> a skos:Concept ;
    skos:altLabel "eurcharist legend"@en,
        "hostie legende"@nl,
        "ouwel"@nl ;
    skos:broader <https://data.rkd.nl/thesaurus/93412> ;
    skos:exactMatch <http://vocab.getty.edu/aat/300390902> ;
    skos:inScheme <https://data.rkd.nl/thesaurus/scheme/SUBJECT> ;
    skos:notation "63475" ;
    skos:prefLabel "host (eucharist)"@en,
        "hostie (eucharistie)"@nl ;
    skos:related <https://data.rkd.nl/thesaurus/67607>,
        <https://data.rkd.nl/thesaurus/67786>,
        <https://data.rkd.nl/thesaurus/81079> ;
    skos:scopeNote "Pieces of bread that are consecrated and form one of the principle elements of the Christian eucharistic sacrament. In modern western rites, the hosts are often thin wafers of unleavened bread. Most eastern churches use leavened bread. Early in Christian history, loaves of bread and wine for the eucharistic sacrifice were brought to the altar by the faithful, each contributing his or her share. Eventually, the hosts were prepared under controlled conditions, assuming a round form of moderate thickness, often stamped with a cross or another significant religious emblem. In modern western rites, hosts are often so thin as to be wafer-like. The term \"host\" derives from Latin \"hostia,\" meaning the victim or host for a sacrifice, which is symbolized by the consecration of the bread.\""@en,
        "Schijfje gebakken ongezuurd tarwemeel dat wordt gewijd of geheiligd tijdens de viering van Eucharistie of Heilige mis. Er bestaan grote hosties bestemd voor de priester en kleine hosties bestemd voor de gelovigen. De ongewijde hosties worden bewaard in een hostiedoos. Na de wijding wordt de hostie bewaard in een pyxis of ciborie die, bedekt met een velum of dekkleedje, in het tabernakel wordt geplaatst."@nl ;
    prov:generatedAtTime "2023-07-18T11:01:09+00:00"^^xsd:dateTime .