The term parry is used in several contexts, including in the field of combat , martial arts , sport and rhetoric . In general, "parry" is usually understood as a defense and / or counterattack or reaction to an impact from another side.
It is also a technical term in kitchen language .
The goalkeeper parries; a typical term when the goalkeeper saves a shot.
When riding, parrying is a gathering aid or an aid that slows down the gait . The rein is shortened while driving the thighs and cross-tightening and then immediately yielded. A distinction is made between half parades and whole parades. Whole parades lead to a halt. Half parades are carried out differently depending on the purpose (see table).
|to draw attention||impulsive||impulsive||briefly accepting inwardly, then giving in again|
|slowing down the pace||impulsive||impulsive||persevering|
|improve the contact||impulsive||impulsive||holding back and suddenly giving way|
Parrying through (to trot, step or stop) is called parrying, which leads to a change to a lower gait or to stopping.
The parade should take place with as little force as possible in the horse's sensitive mouth and only for a short moment. A one-sided parry can only be given without disturbing the horse if the hind leg is about to swing forward on the parry side and before it touches the ground. This means that a parade can only be given if the rider's thigh is floating on the same side.
To be distinguished from the parade are the persevering rein and the keeping rein aid.
In the high school lesson school parade , which was only rediscovered in 2011 and has been lost for many decades , the horse is assembled to the maximum even while standing.
The Parry referred to in the kitchen language processing pieces of meat to them from tendons , skins (connective tissue) and fat to release before they are cooked. Any resultant Parüren are often used for the production of funds and sauces used.
- see: Bent Branderup, Akademische Reitkunst, Cadmos Verlag, 2013, ISBN 978-3-8404-1037-6 , chapter school parade ; Pages 90 to 95
- see: The horse of Phidias - depictions of the school parade of 1000 BC Chr. To 1850
- Cf. Manfred Rohatsch u. a .: Food production technology. 1st edition. VEB Fachbuchverlag, Leipzig 1987, ISBN 3-343-00305-0 .