1.
Basque language
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Basque is the language spoken by the Basques. Linguistically, Basque is unrelated to the languages of Europe and indeed, as a language isolate. The Basques are indigenous to, and primarily inhabit, the Basque Country, the Basque language is spoken by 27% of Basques in all territories. Of these, 93% are in the Spanish area of the Basque Country, native speakers live in a contiguous area that includes parts of four Spanish territories and the three ancient provinces in France. However, in those Basque-speaking regions that supported the uprising the Basque language was more than merely tolerated, overall, in the 1960s and later, the trend reversed and education and publishing in Basque began to flourish. As a part of process, a standardized form of the Basque language. Besides its standardised version, the five historic Basque dialects are Biscayan, Gipuzkoan, and Upper Navarrese in Spain and they take their names from the historic Basque provinces, but the dialect boundaries are not congruent with province boundaries. Euskara Batua was created so that Basque language could be easily understood by all Basque speakers—in formal situations. In both Spain and France, the use of Basque for education varies from region to region, a language isolate, Basque is believed to be one of the few surviving pre-Indo-European languages in Europe, and the only one in Western Europe. Basque has adopted a good deal of its vocabulary from the Romance languages, the Basque alphabet uses the Latin script. In Basque, the name of the language is officially Euskara, three etymological theories of the name Euskara are taken seriously by linguists and Vasconists. In French, the language is normally called basque, though in recent times euskara has become common, Spanish has a greater variety of names for the language. Today, it is most commonly referred to as el vasco, la lengua vasca, both terms, vasco and basque, are inherited from Latin ethnonym Vascones, which in turn goes back to the Greek term οὐασκώνους, an ethnonym used by Strabo in his Geographica. The Spanish term Vascuence, derived from Latin vasconĭce, has acquired negative connotations over the centuries and is not well-liked amongst Basque speakers generally, Basque is geographically surrounded by Romance languages but is a language isolate unrelated to them. It is the last remaining descendant of one of the languages of Western Europe. Consequently, its prehistory may not be reconstructible by means of the comparative method except by applying it to differences between dialects within the language. Little is known of its origins, but a form of the Basque language likely was present in Western Europe before the arrival of the Indo-European languages to the area. Others find this unlikely, see the aizkora controversy, Latin inscriptions in Gallia Aquitania preserve a number of words with cognates in the reconstructed proto-Basque language, for instance, the personal names Nescato and Cison
2.
Catalan language
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Catalan is a Romance language derived from Vulgar Latin and named after the medieval Principality of Catalonia, in northeastern modern Spain and adjoining parts of France. It is the national and only language of Andorra, and a co-official language of the Spanish autonomous communities of Catalonia, the Balearic Islands. It also has status in the commune of Alghero, situated on the northwestern coast of the island of Sardinia. All these territories are often called Catalan Countries. 4% with Catalan and 47. 5% only Spanish, in order to integrate newcomers, the Generalitat de Catalunya spends part of its annual budget on the promotion of the use of Catalan in Catalonia and in other territories. Catalan evolved from Vulgar Latin in the Middle Ages around the eastern Pyrenees, during the Low Middle Ages it saw a golden age as the literary and dominant language of the Crown of Aragon, and was widely used all over the Mediterranean. The union of Aragon with the territories of Spain in 1479 marked the start of the decline of the language. In 1659 Spain ceded Northern Catalonia to France, and Catalan was banned in both states in the early 18th century, 19th-century Spain saw a Catalan literary revival, which culminated in the 1913 orthographic standardization, and the official status of the language during the Second Spanish Republic. However, the Francoist dictatorship banned the use of Catalan in schools and in the public administration, there is no parallel in Europe for such a large, bilingual, non-state speech community. Catalan dialects are relatively uniform, and are mutually intelligible and they are divided into two blocks, Eastern and Western, differing mostly in pronunciation. The terms Catalan and Valencian are two varieties of the same language, there are two institutions regulating the two standard varieties, the Institute of Catalan Studies in Catalonia and the Valencian Academy of the Language in the Valencian Community. Catalan shares many traits with its neighboring Romance languages, thus, the similarities are naturally most notable with eastern Occitan. Nouns have two genders, and two numbers, pronouns additionally can have a neuter gender, and some are also inflected for case and politeness, and can be combined in very complex ways. Verbs are split in several paradigms and are inflected for person, number, tense, aspect, mood, in terms of pronunciation, Catalan has many words ending in a wide variety of consonants and some consonant clusters, in contrast with many other Romance languages. The word Catalan derives from the territory of Catalonia, itself of disputed etymology, in English, the term referring to a person first appears in the mid 14th century as Catelaner, followed in the 15th century as Catellain. It is attested a language name since at least 1652, Catalan can be pronounced as /ˈkætəlæn/, /kætəˈlæn/ or /ˈkætələn/. The endonym is pronounced /kə. təˈɫa/ in the Eastern Catalan dialects, in the Valencian Community, the term valencià is frequently used instead. The names Catalan and Valencian are two names for the same language, see also status of Valencian below. By the 9th century, Catalan had evolved from Vulgar Latin on both sides of the end of the Pyrenees, as well as the territories of the Roman province of Hispania Tarraconensis to the south
3.
Portuguese language
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Portuguese is a Romance language and the sole official language of Portugal, Brazil, Cape Verde, Guinea-Bissau, Mozambique, Angola, and São Tomé and Príncipe. It also has co-official language status in East Timor, Equatorial Guinea, Portuguese is part of the Ibero-Romance group that evolved from several dialects of Vulgar Latin in the medieval Kingdom of Galicia, and has kept some Celtic phonology. Portuguese is also termed the language of Camões, after Luís Vaz de Camões, one of the greatest literary figures in the Portuguese language and author of the Portuguese epic poem, the museum is the first of its kind in the world. In 2015 the museum was destroyed in a fire, but there are plans to reconstruct it, when the Romans arrived in the Iberian Peninsula in 216 BCE, they brought the Latin language with them, from which all Romance languages descend. Between 409 CE and 711 CE, as the Roman Empire collapsed in Western Europe, Portuguese evolved from the medieval language, known today by linguists as Galician-Portuguese, Old Portuguese or Old Galician, of the northwestern medieval Kingdom of Galicia. It is in Latin administrative documents of the 9th century that written Galician-Portuguese words and this phase is known as Proto-Portuguese, which lasted from the 9th century until the 12th-century independence of the County of Portugal from the Kingdom of León, by then reigning over Galicia. In the first part of the Galician-Portuguese period, the language was used for documents. For some time, it was the language of preference for poetry in Christian Hispania. Portugal became an independent kingdom in 1139, under King Afonso I of Portugal, in the second period of Old Portuguese, in the 15th and 16th centuries, with the Portuguese discoveries, the language was taken to many regions of Africa, Asia and the Americas. The language continued to be popular in parts of Asia until the 19th century, some Portuguese-speaking Christian communities in India, Sri Lanka, Malaysia, and Indonesia preserved their language even after they were isolated from Portugal. The end of the Old Portuguese period was marked by the publication of the Cancioneiro Geral by Garcia de Resende, Most literate Portuguese speakers were also literate in Latin, and thus they easily adopted Latin words into their writing—and eventually speech—in Portuguese. Portuguese is the language of the majority of people in Brazil and Portugal, perhaps 75% of the population of Angola speaks Portuguese natively, and 85% are fluent. Just over 40% of the population of Mozambique are native speakers of Portuguese, Portuguese is also spoken natively by 30% of the population in Guinea-Bissau, and a Portuguese-based creole is understood by all. No data is available for Cape Verde, but almost all the population is bilingual, there are also significant Portuguese speaking immigrant communities in many countries including Andorra, Bermuda, Canada, France, Japan, Jersey, Namibia, Paraguay, Macau, Switzerland, Venezuela. In some parts of former Portuguese India, namely Goa and Daman and Diu, in 2014, an estimated 1,500 students were learning Portuguese in Goa. Equatorial Guinea made an application for full membership to the CPLP in June 2010. In 2011, Portuguese became its official language and, in July 2014. Portuguese is a subject in The school curriculum in Uruguay
4.
Alcohol by volume
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Alcohol by volume is a standard measure of how much alcohol is contained in a given volume of an alcoholic beverage. It is defined as the number of millilitres of pure ethanol present in 100 millilitres of solution at 20 °C, the number of millilitres of pure ethanol is the mass of the ethanol divided by its density at 20 °C, which is 0.78924 g/ml. The ABV standard is used worldwide, the International Organization of Legal Metrology has tables of density of water–ethanol mixtures at different concentrations and temperatures. In some countries, such as the U. K and France, alcohol by volume is referred to as degrees Gay-Lussac and this results in the slight difference in marked % noted later in this article. Mixing two solutions of alcohol of different strengths usually causes a change in volume, mixing pure water with a solution less than 24% by mass causes a slight increase in total volume, whereas the mixing of two solutions above 24% causes a decrease in volume. The phenomenon of volume due to mixing dissimilar solutions is called partial molar volume. Details about typical amounts of alcohol contained in various beverages can be found in the articles about them. Another way of specifying the amount of alcohol is alcohol proof, for example, 40% abv is 80 proof in the US and 70 proof in the UK. However, since 1980, alcohol proof in the UK has been replaced by abv as a measure of alcohol content, in the United States, a few states regulate and tax alcoholic beverages according to alcohol by weight, expressed as a percentage of total mass. Some brewers print the ABW on beer containers, particularly on low-point versions of domestic beer brands. However, because of the miscibility of alcohol and water, the factor is not constant. 100% ABW, of course, is equivalent to 100% ABV, during the production of wine and beer, yeast is added to a sugary solution. During fermentation, the yeasts consume the sugars and produce alcohol, the density of sugar in water is greater than the density of alcohol in water. A hydrometer is used to measure the change in gravity of the solution before. The volume of alcohol in the solution can then be estimated, there are a number of empirical formulae which brewers and winemakers use to estimate the alcohol content of the liquor made. The simplest method for wine has been described by English author C. J. J, the number 0.7936 is the specific gravity of a 100% ethanol solution. The difference between the starting SG and the final SG measures the specific gravity lost to CO2 release
5.
Compound (linguistics)
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In linguistics, a compound is a lexeme that consists of more than one stem. Compounding, composition or nominal composition is the process of formation that creates compound lexemes. That is, in terms, compounding occurs when two or more words are joined to make one longer word. The meaning of the compound may be similar to or different from the meanings of its components in isolation, with very few exceptions, English compound words are stressed on their first component stem. The process occurs readily in other Germanic languages for different reasons, words can be concatenated both to mean the same as the sum of two words or where an adjective and noun are compounded. The addition of affix morphemes to words should not be confused with nominal composition, compound formation rules vary widely across language types. In a synthetic language, the relationship between the elements of a compound may be marked with a case or other morpheme. This latter pattern is common throughout the Semitic languages, though in some it is combined with a genitive case. Agglutinative languages tend to very long words with derivational morphemes. Compounds may or may not require the use of derivational morphemes also, the longest compounds in the world may be found in the Finnic and Germanic languages. German examples include Farbfernsehgerät, Funkfernbedienung, and the jocular word Donaudampfschifffahrtsgesellschaftskapitänsmütze, in Finnish, although there is theoretically no limit to the length of compound words, words consisting of more than three components are rare. Even those with less than three components can look mysterious to non-Finnish such as hätäuloskäytävä, compounds can be rather long when translating technical documents from English to some other language, since the lengths of the words are theoretically unlimited, especially in chemical terminology. For example, the English compound doghouse, where house is the head, endocentric compounds tend to be of the same part of speech as their head, as in the case of doghouse. For example, the English compound white-collar is neither a kind of collar nor a white thing, in an exocentric compound, the word class is determined lexically, disregarding the class of the constituents. For example, a must-have is not a verb but a noun, the meaning of this type of compound can be glossed as whose B is A, where B is the second element of the compound and A the first. A bahuvrihi compound is one whose nature is expressed by neither of the words, copulative compounds are compounds with two semantic heads. Appositional compounds are lexemes that have two attributes that classify the compound, most natural languages have compound nouns. The positioning of the words according to the language
6.
Romance languages
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Today, around 800 million people are native speakers worldwide, mainly in Europe, Africa and the Americas, but also elsewhere. Additionally, the major Romance languages have many speakers and are in widespread use as lingua francas. This is especially the case for French, which is in use throughout Central and West Africa, Madagascar, Mauritius. The five most widely spoken Romance languages by number of speakers are Spanish, Portuguese, French, Italian. Because of the difficulty of imposing boundaries on a continuum, various counts of the modern Romance languages are given, for example, Dalby lists 23 based on mutual intelligibility. Between 350 BC and 150 AD, the expansion of the Empire, together with its administrative and educational policies, Latin also exerted a strong influence in southeastern Britain, the Roman province of Africa, western Germany and the Balkans north of the Jireček Line. Despite other influences, the phonology, morphology, and lexicon of all Romance languages consist mainly of evolved forms of Vulgar Latin, however, some notable differences occur between todays Romance languages and their Roman ancestor. With only one or two exceptions, Romance languages have lost the system of Latin and, as a result, have SVO sentence structure. From this adverb the noun romance originated, which applied initially to anything written romanice, the word romance with the modern sense of romance novel or love affair has the same origin. In the medieval literature of Western Europe, serious writing was usually in Latin, while popular tales, often focusing on love, were composed in the vernacular, for example, the Portuguese word fresta is descended from Latin fenestra window, but now means skylight and slit. Cognates may exist but have become rare, such as finiestra in Spanish, the Spanish and Portuguese terms defenestrar meaning to throw through a window and fenestrado meaning replete with windows also have the same root, but are later borrowings from Latin. Galician has both fiestra and the frequently used ventá and xanela. As an alternative to lei, Italian has the pronoun ella, a cognate of the words for she. Sardinian balcone comes from Old Italian and is similar to other Romance languages such as French balcon, Portuguese balcão, Romanian balcon, Spanish balcón, Catalan balcó and Corsican balconi. Documentary evidence is limited about Vulgar Latin for the purposes of research. Many of its speakers were soldiers, slaves, displaced peoples, other scholars argue that the distinctions are more rightly viewed as indicative of sociolinguistic and register differences normally found within any language. Both were mutually intelligible as one and the language, which was true until the second half of the 7th century. Central Europe and the Balkans were occupied by the Germanic and Slavic tribes, as well as by the Huns, over the course of the fourth to eighth centuries, Vulgar Latin, by this time highly dialectalized, broke up into discrete languages that were no longer mutually intelligible
7.
Brandy
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Brandy is a spirit produced by distilling wine. Brandy generally contains 35–60% alcohol by volume and is taken as an after-dinner drink. Some brandies are aged in casks, some are coloured with caramel colouring to imitate the effect of aging. In broader sense, the term also denotes liquors obtained from distillation of pomace or mash or wine of any other fruit. These products are also named eaux-de-vie, varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from Southwestern France, the origins of brandy were clearly tied to the development of distillation. While the process was known in times, it wasnt used for significant beverage production until the 15th century. Initially wine was distilled as a method and as a way to make it easier for merchants to transport. It is also thought that wine was distilled to lessen the tax which was assessed by volume. The intent was to add the water removed by distillation back to the brandy shortly before consumption and it was discovered that after having been stored in wooden casks, the resulting product had improved over the original distilled spirit. Non-volatile substances such as pigments, sugars, and salts remained behind in the still, as a result, the taste of the distillate was often quite unlike that of the original source. This liquor, distilled only once, was called spirit of wine or brandy, purified by another distillation, this was then called spirit of wine rectified. The second distillation was made in balneo mariae and in a glass cucurbit, and this was further rectified—as long as the operator thought necessary—to produce brandy. To shorten these several distillations, which were long and troublesome, to test the purity of the rectified spirit of wine, a portion was ignited. If the entire contents were consumed by a fire without leaving any impurities behind, another, better test involved putting a little gunpowder in the bottom of the spirit. If the gunpowder could ignite after the spirit was consumed by fire, as most brandies have been distilled from grapes, the regions of the world producing excellent brandies have roughly paralleled those areas producing grapes for viniculture. In 1884, David Sarajishvili founded his brandy factory in Tbilisi, Georgia, a crossroads for Turkish, Central Asian, and Persian trade routes and a part of the Russian Empire at the time. The storehouses of the Romanov Court in St. Petersburg were regarded as the largest collections of cognacs, the Russian market was always a huge brandy-consuming region in which home-grown varieties were common but much of it was imported
8.
Fermentation in food processing
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Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired, the science of fermentation is known as zymology or zymurgy. The term fermentation sometimes refers specifically to the conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer. However, similar processes take place in the leavening of bread, other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, fish, meat, since ancient times, humans have exploited the fermentation process. Seven-thousand-year-old jars containing the remains of wine, now on display at the University of Pennsylvania, were excavated in the Zagros Mountains in Iran. There is strong evidence that people were fermenting alcoholic drinks in Babylon c.3000 BC, ancient Egypt c.3150 BC, pre-Hispanic Mexico c.2000 BC, the French chemist Louis Pasteur founded zymology, when in 1856 he connected yeast to fermentation. When studying the fermentation of sugar to alcohol by yeast, Pasteur concluded that the fermentation was catalyzed by a force, called ferments. The ferments were thought to only within living organisms. Alcoholic fermentation is an act correlated with the life and organization of the yeast cells, not with the death or putrefaction of the cells, nevertheless, it was known that yeast extracts can ferment sugar even in the absence of living yeast cells. In 1907 he received the Nobel Prize in Chemistry for his research, one year earlier, in 1906, ethanol fermentation studies led to the early discovery of NAD+. Food fermentation is the conversion of sugars and other carbohydrates into alcohol or preservative organic acids, all three products have found human uses. The production of carbon dioxide is used to leaven bread, the production of organic acids is exploited to preserve and flavor vegetables and dairy products. It has more cases of botulism than any state in the United States of America. The World Health Organization has classified pickled foods as possibly carcinogenic, other research found that fermented food contains a carcinogenic by-product, ethyl carbamate. A2009 review of the studies conducted across Asia concluded that regularly eating pickled vegetables roughly doubles a persons risk for esophageal squamous cell carcinoma. Science aid, Fermentation - Process and uses of fermentation Fermented cereals, a global perspective - FAO1999
9.
Distillation
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Distillation is a process of separating the component or substances from a liquid mixture by selective evaporation and condensation. Distillation may result in complete separation, or it may be a partial separation that increases the concentration of selected components of the mixture. In either case the process exploits differences in the volatility of the mixtures components, in industrial chemistry, distillation is a unit operation of practically universal importance, but it is a physical separation process and not a chemical reaction. For example, In the fossil fuel industry distillation is a class of operation in obtaining materials from crude oil for fuels. Distillation permits separation of air into its components — notably oxygen, nitrogen, Distillation of fermented products produces distilled beverages with a high alcohol content, or separates out other fermentation products of commercial value. An installation for distillation, especially of alcohol, is a distillery, the distillation equipment is a still. Distillation is an old method of artificial desalination. Aristotle wrote about the process in his Meteorologica and even that ordinary wine possesses a kind of exhalation, later evidence of distillation comes from Greek alchemists working in Alexandria in the 1st century AD. Distilled water has been known since at least c,200, when Alexander of Aphrodisias described the process. Work on distilling other liquids continued in early Byzantine Egypt under the Greek-Egyptian Zosimus of Panopolis, Distillation in China could have begun during the Eastern Han Dynasty, but archaeological evidence indicates that actual distillation of beverages began in the Jin and Southern Song dynasties. A still was found in a site in Qinglong, Hebei province dating to the 12th century. Distilled beverages were more common during the Yuan dynasty, arabs learned the process from the Alexandrians and used it extensively in their chemical experiments. Clear evidence of the distillation of alcohol comes from the School of Salerno in the 12th century, fractional distillation was developed by Tadeo Alderotti in the 13th century. In 1500, German alchemist Hieronymus Braunschweig published Liber de arte destillandi the first book dedicated to the subject of distillation. In 1651, John French published The Art of Distillation the first major English compendium of practice and this includes diagrams with people in them showing the industrial rather than bench scale of the operation. As alchemy evolved into the science of chemistry, vessels called retorts became used for distillations, riveted joints were often kept tight by using various mixtures, for instance a dough made of rye flour. These alembics often featured a system around the beak, using cold water for instance. Today, the retorts and pot stills have largely supplanted by more efficient distillation methods in most industrial processes
10.
Orange (fruit)
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The orange is the fruit of the citrus species Citrus × sinensis in the family Rutaceae. It is also called orange, to distinguish it from the related Citrus × aurantium. The sweet orange reproduces asexually, varieties of sweet orange arise through mutations, the orange is a hybrid between pomelo and mandarin. It has genes that are ~25% pomelo and ~75% mandarin, however, it is not a simple backcrossed BC1 hybrid, the chloroplast genes, and therefore the maternal line, seem to be pomelo. The sweet orange has had its genome sequenced. Earlier estimates of the percentage of pomelo genes varying from ~50% to 6% have been reported, sweet oranges were mentioned in Chinese literature in 314 BC. As of 1987, orange trees were found to be the most cultivated fruit tree in the world, orange trees are widely grown in tropical and subtropical climates for their sweet fruit. The fruit of the tree can be eaten fresh, or processed for its juice or fragrant peel. As of 2012, sweet oranges accounted for approximately 70% of citrus production, in 2014,70.9 million tonnes of oranges were grown worldwide, with Brazil producing 24% of the world total followed by China and India. All citrus trees belong to the single genus Citrus and remain almost entirely interfertile and this includes grapefruits, lemons, limes, oranges, and various other types and hybrids. The fruit of any citrus tree is considered a hesperidium, a kind of modified berry, different names have been given to the many varieties of the genus. Orange applies primarily to the sweet orange – Citrus sinensis Osbeck, the orange tree is an evergreen, flowering tree, with an average height of 9 to 10 m, although some very old specimens can reach 15 m. Its oval leaves, alternately arranged, are 4 to 10 cm long and have crenulate margins, when unripe, the fruit is green. The grainy irregular rind of the fruit can range from bright orange to yellow-orange. Like all other fruits, the sweet orange is non-climacteric. The Citrus sinensis group is subdivided into four classes with distinct characteristics, common oranges, blood or pigmented oranges, navel oranges, other citrus groups also known as oranges are, Bitter orange, also known as Seville orange, sour orange, bigarade orange and marmalade orange. Like the sweet orange, it is a pomelo x mandarin hybrid, bergamot orange, grown mainly in Italy for its peel, producing a primary essence for perfumes, also used to flavor Earl Grey tea. It is a hybrid, probably bitter orange x limetta, trifoliate orange, sometimes included in the genus
11.
Grape
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A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis. Grapes can be fresh as table grapes or they can be used for making wine, jam, juice, jelly, grape seed extract, raisins, vinegar. Grapes are a type of fruit, generally occurring in clusters. The cultivation of the grape began 6, 000–8,000 years ago in the Near East. Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, the earliest archeological evidence for a dominant position of wine-making in human culture dates from 8,000 years ago in Georgia. The oldest known winery was found in Armenia, dating to around 4000 BC, by the 9th century AD the city of Shiraz was known to produce some of the finest wines in the Middle East. Thus it has proposed that Syrah red wine is named after Shiraz. Ancient Egyptian hieroglyphics record the cultivation of grapes, and history attests to the ancient Greeks, Phoenicians. The growing of grapes would later spread to regions in Europe, as well as North Africa. Vitis vinifera cultivars were imported for that purpose, Grapes are a type of fruit that grow in clusters of 15 to 300, and can be crimson, black, dark blue, yellow, green, orange, and pink. White grapes are actually green in color, and are derived from the purple grape. Mutations in two genes of white grapes turn off production of anthocyanins, which are responsible for the color of purple grapes. Anthocyanins and other pigment chemicals of the family of polyphenols in purple grapes are responsible for the varying shades of purple in red wines. Grapes are typically an ellipsoid shape resembling a prolate spheroid, most grapes come from cultivars of Vitis vinifera, the European grapevine native to the Mediterranean and Central Asia. Vitis riparia, a vine of North America, is sometimes used for winemaking. It is native to the entire Eastern U. S. Vitis rotundifolia, the muscadines, used for jams and wine, are native to the Southeastern United States from Delaware to the Gulf of Mexico. Vitis amurensis is the most important Asian species, according to the Food and Agriculture Organization,75,866 square kilometers of the world are dedicated to grapes. Approximately 71% of world production is used for wine, 27% as fresh fruit
12.
Banana
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The banana is an edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus Musa. In some countries, bananas used for cooking may be called plantains, in contrast to dessert bananas. The fruit is variable in size, color and firmness, but is elongated and curved, with soft flesh rich in starch covered with a rind which may be green, yellow, red, purple. The fruits grow in clusters hanging from the top of the plant, almost all modern edible parthenocarpic bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, the old scientific name Musa sapientum is no longer used. Musa species are native to tropical Indomalaya and Australia, and are likely to have been first domesticated in Papua New Guinea. They are grown in 135 countries, primarily for their fruit, worldwide, there is no sharp distinction between bananas and plantains. Especially in the Americas and Europe, banana usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, by contrast, Musa cultivars with firmer, starchier fruit are called plantains. In other regions, such as Southeast Asia, many kinds of banana are grown and eaten. The term banana is used as the common name for the plants which produce the fruit. This can extend to members of the genus Musa like the scarlet banana, pink banana. It can also refer to members of the genus Ensete, like the snow banana, both genera are classified under the banana family, Musaceae. The banana plant is the largest herbaceous flowering plant, all the above-ground parts of a banana plant grow from a structure usually called a corm. Plants are normally tall and fairly sturdy, and are mistaken for trees. Bananas grow in a variety of soils, as long as the soil is at least 60 cm deep, has good drainage and is not compacted. The leaves of plants are composed of a stalk and a blade. The base of the petiole widens to form a sheath, the tightly packed sheaths make up the pseudostem, the edges of the sheath meet when it is first produced, making it tubular. As new growth occurs in the centre of the pseudostem the edges are forced apart, cultivated banana plants vary in height depending on the variety and growing conditions
13.
Arbutus unedo
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Arbutus unedo is an evergreen shrub or small tree in the family Ericaceae, native to the Mediterranean region and western Europe north to western France and Ireland. Due to its presence in southwest and northwest Ireland, it is known as either Irish strawberry tree, or cain or cane apple, or sometimes Killarney strawberry tree. Arbutus unedo was one of the species described by Carl Linnaeus in Volume One of his landmark 1753 work Species Plantarum. It is sold in California as Arbutus x Marina named for a district in San Francisco where it was hybridized, Arbutus unedo grows to 5–10 m tall, rarely up to 15 m, with a trunk diameter of up to 80 cm. Zone, 7–10 The leaves are green and glossy, 5–10 cm long and 2–3 cm broad. The hermaphrodite flowers are white, bell-shaped, 4–6 mm diameter, the fruit is a red berry, 1–2 cm diameter, with a rough surface. It matures in about 12 months, in autumn, at the time as the next flowering. It is edible, the fruit is sweet when reddish, the name unedo is attributed to Pliny the Elder, who allegedly claimed that unum tantum edo, meaning I eat only one. It is not known whether he meant that the fruit was so good he could eat only one and it is also found in western France, Albania, Bulgaria and southwestern Ireland. The red-flowered variant, named A. unedo rubra by William Aiton in 1785, was discovered growing wild in Ireland in 1835, Arbutus unedo serves as a bee plant for honey production, and the fruits are food for birds. The fruits are used to make jams, beverages. Many regions of Albania prepare the drink raki from the fruits of the plant. In order to reduce the content of methanol in the drink. Honey produced has a bitter taste. In folk medicine, the plant has been used for antiseptic, astringent, intoxicant, rheumatism, Arbutus unedo is cultivated as an ornamental plant by plant nurseries. It is used as a single or multi-trunked ornamental tree, and as a specimen or hedge shrub in gardens, when grown as a tree rather than a shrub, basal sprouts are kept pruned off. The plant prefers well-drained soils, and low to moderate soil moisture, unlike most of the Ericaceae, A. unedo grows well in basic pH soils. In cold climates it prefers a position due to its late flowering habit
14.
Millet
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Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Millets are important crops in the tropics of Asia and Africa. The crop is favored due to its productivity and short growing season under dry, millets are indigenous to many parts of the world. The most widely grown millet is pearl millet, which is an important crop in India, Finger millet, proso millet, and foxtail millet are also important crop species. Millets have been important food staples in human history, particularly in Asia and they have been in cultivation in East Asia for the last 10,000 years. Consumption of the minor millets has been practiced since the beginning of the ancient civilizations of the world, generally, the millets are small-grained, annual, warm-weather cereals belonging to grass family. They are highly tolerant of extreme conditions such as drought and are nutritious compared to the major cereals such as rice. They contain low phytic acid and are rich in fiber, iron, calcium. Moreover, these millets release sugar slowly in the blood and also diminish the glucose absorption, major millets are the most widely cultivated species. Eragrostideae tribe, Eleusine coracana, Finger millet - the fourth-most cultivated millet, paniceae tribe, Panicum miliaceum, Proso millet - the third-most cultivated millet. Pennisetum glaucum, Pearl millet - the most cultivated millet, setaria italica, Foxtail millet - the second-most cultivated millet. Jobs tears - of minor importance as a crop, eragrostideae tribe, Eragrostis tef, Teff - often not considered to be a millet. White fonio, Black fonio, Raishan, Polish millet - of minor importance as a crop, Japanese barnyard millet, Indian barnyard millet, Burgu millet, Common barnyard grass. Collectively, the members of this genus are called barnyard grasses or barnyard millets, other common names to identify these seeds include Jhangora, Samo seeds or Morio / Mario / Moraiaya seeds. Panicum sumatrense, Little millet Paspalum scrobiculatum, Kodo millet Urochloa ramosa, guinea millet Foxtail Millet is known to have been the first domesticated millet. Chinese legends attribute the domestication of millet to Shennong, the legendary Emperor of China, millets also formed important parts of the prehistoric diet in Indian, Chinese Neolithic and Korean Mumun societies. Broomcorn and foxtail millet were important crops beginning in the Early Neolithic of China, for example, some of the earliest evidence of millet cultivation in China was found at Cishan. Evidence at Cishan for foxtail millet dates back to around 6500 BC, a 4, 000-year-old well-preserved bowl containing well-preserved noodles made from foxtail millet and broomcorn millet was found at the Lajia archaeological site in China
15.
Barley
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Barley, a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago, Barley has been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures, Barley grains are commonly made into malt in a traditional and ancient method of preparation. In 2014, barley was ranked fourth among grains in quantity produced behind corn, rice, the Old English word for barley was bære, which traces back to Proto-Indo-European and is cognate to the Latin word farina flour. The direct ancestor of modern English barley in Old English was the derived adjective bærlic, the first citation of the form bærlic in the Oxford English Dictionary dates to around 966 CE, in the compound word bærlic-croft. The underived word bære survives in the north of Scotland as bere, the word barn, which originally meant barley-house, is also rooted in these words. Barley is a member of the grass family and it is a self-pollinating, diploid species with 14 chromosomes. The wild ancestor of domesticated barley, Hordeum vulgare subsp, spontaneum, is abundant in grasslands and woodlands throughout the Fertile Crescent area of Western Asia and northeast Africa, and is abundant in disturbed habitats, roadsides and orchards. Outside this region, the barley is less common and is usually found in disturbed habitats. However, in a study of genome-wide diversity markers, Tibet was found to be a center of domestication of cultivated barley. Wild barley has a spike, upon maturity, the spikelets separate. Domesticated barley has nonshattering spikes, making it easier to harvest the mature ears. The nonshattering condition is caused by a mutation in one of two linked genes known as Bt1 and Bt2, many cultivars possess both mutations. The nonshattering condition is recessive, so varieties of barley that exhibit this condition are homozygous for the mutant allele, spikelets are arranged in triplets which alternate along the rachis. In wild barley, only the central spikelet is fertile, while the two are reduced. This condition is retained in certain cultivars known as two-row barleys, a pair of mutations result in fertile lateral spikelets to produce six-row barleys. Recent genetic studies have revealed that a mutation in one gene, two-row barley has a lower protein content than six-row barley, thus a more fermentable sugar content. High-protein barley is best suited for animal feed, Malting barley is usually lower protein which shows more uniform germination, needs shorter steeping, and has less protein in the extract that can make beer cloudy
16.
Rice
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Rice is the seed of the grass species Oryza sativa or Oryza glaberrima. As a cereal grain, it is the most widely consumed staple food for a part of the worlds human population. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize, wild rice, from which the crop was developed, may have its native range in Australia. Chinese legends attribute the domestication of rice to Shennong, the emperor of China. Genetic evidence has shown that rice originates from a single domestication 8, previously, archaeological evidence had suggested that rice was domesticated in the Yangtze River valley region in China. From East Asia, rice was spread to Southeast and South Asia, Rice was introduced to Europe through Western Asia, and to the Americas through European colonization. There are many varieties of rice and culinary preferences tend to vary regionally, in some areas such as the Far East or Spain, there is a preference for softer and stickier varieties. Rice, a monocot, is grown as an annual plant, although in tropical areas it can survive as a perennial. The rice plant can grow to 1–1.8 m tall, occasionally more depending on the variety and it has long, slender leaves 50–100 cm long and 2–2.5 cm broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30–50 cm long, the edible seed is a grain 5–12 mm long and 2–3 mm thick. Rice cultivation is well-suited to countries and regions with low costs and high rainfall, as it is labor-intensive to cultivate. However, rice can be grown practically anywhere, even on a hill or mountain area with the use of water-controlling terrace systems. Although its parent species are native to Asia and certain parts of Africa, centuries of trade, the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. The name wild rice is used for species of the genera Zizania and Porteresia. The Greek word is the source of all European words, the origin of the Greek word is unclear. It is sometimes held to be from the Tamil word அரிசி, however, Krishnamurti disagrees with the notion that Old Tamil arici is the source of the Greek term, and proposes that it was borrowed from descendants of Proto-Dravidian *wariñci instead. The varieties of rice are typically classified as long-, medium-, the grains of long-grain rice tend to remain intact after cooking, medium-grain rice becomes more sticky. Medium-grain rice is used for dishes, for risotto in Italy
17.
Beetroot
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The beetroot is the taproot portion of the beet plant, usually known in North America as the beet, also table beet, garden beet, red beet, or golden beet. It is one of several of the varieties of Beta vulgaris grown for their edible taproots. These varieties have been classified as B. vulgaris subsp, other than as a food, beets have use as a food colouring and as a medicinal plant. Many beet products are made from other Beta vulgaris varieties, particularly sugar beet, usually the deep purple roots of beetroot are eaten boiled, roasted or raw, and either alone or combined with any salad vegetable. A large proportion of the production is processed into boiled and sterilized beets or into pickles. In Eastern Europe, beet soup, such as borscht, is a popular dish, in Indian cuisine, chopped, cooked, spiced beet is a common side dish. Yellow-coloured beetroots are grown on a small scale for home consumption. The green, leafy portion of the beet is also edible, the young leaves can be added raw to salads, whilst the adult leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to spinach. Those greens selected should be from bulbs that are unmarked, instead of those with overly limp leaves or wrinkled skins, the domestication of beets can be traced to the emergence of an allele which enables biennial harvesting of leaves and taproot. Pickled beets are a food in many countries. A traditional Pennsylvania Dutch dish is pickled beet egg, hard-boiled eggs are refrigerated in the liquid left over from pickling beets and allowed to marinate until the eggs turn a deep pink-red colour. The same in Serbia where the popular cvekla is used as salad, seasoned with salt and vinegar. As an addition to horseradish it is used to produce the red variety of chrain. Popular in Australian hamburgers, a slice of pickled beetroot is combined with other condiments on a beef patty to make an Aussie burger, when beet juice is used, it is most stable in foods with a low water content, such as frozen novelties and fruit fillings. Beetroot can also be used to make wine, food shortages in Europe following World War I caused great hardships, including cases of mangelwurzel disease, as relief workers called it. It was symptomatic of eating only beets, the chemical adipic acid rarely occurs in nature, but happens to occur naturally in beetroot. From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially relating to digestion. Bartolomeo Platina recommended taking beetroot with garlic to nullify the effects of garlic-breath, during the middle of the 19th century wine often was coloured with beetroot juice
18.
Cassava
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Manihot esculenta is a woody shrub native to South America of the spurge family, Euphorbiaceae. It is extensively cultivated as a crop in tropical and subtropical regions for its edible starchy tuberous root. Though it is often called yuca in Spanish and in the United States, it differs from the yucca, Cassava, when dried to a powdery extract, is called tapioca, its fermented, flaky version is named garri. Cassava is the third-largest source of carbohydrates in the tropics, after rice. Cassava is a staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought-tolerant crops, capable of growing on marginal soils, Nigeria is the worlds largest producer of cassava, while Thailand is the largest exporter of dried cassava. Cassava is classified as sweet or bitter. Like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritional factors and toxins, with the bitter varieties containing much larger amounts, the more toxic varieties of cassava are a fall-back resource in times of famine or food insecurity in some places. Farmers often prefer the bitter varieties because they deter pests, animals, the cassava root is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1 mm thick, rough and brown on the outside. Commercial cultivars can be 5 to 10 cm in diameter at the top, a woody vascular bundle runs along the roots axis. The flesh can be chalk-white or yellowish, Cassava roots are very rich in starch and contain small amounts of calcium, phosphorus, and vitamin C. However, they are poor in protein and other nutrients, in contrast, cassava leaves are a good source of protein, but deficient in the amino acid methionine and possibly tryptophan. Forms of the domesticated species can also be found growing in the wild in the south of Brazil. By 4,600 BC, manioc pollen appears in the Gulf of Mexico lowlands, the oldest direct evidence of cassava cultivation comes from a 1, 400-year-old Maya site, Joya de Cerén, in El Salvador. With its high potential, it had become a staple food of the native populations of northern South America, southern Mesoamerica. Cassava was a food of pre-Columbian peoples in the Americas and is often portrayed in indigenous art. The Moche people often depicted yuca in their ceramics, spaniards in their early occupation of Caribbean islands did not want to eat cassava or maize, which they considered insubstantial, dangerous, and not nutritious. They much preferred foods from Spain, specifically wheat bread, olive oil, red wine, and meat, for these Christians in the New World, cassava was not suitable for communion since it could not undergo transubstantiation and become the body of Christ
19.
Potato
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The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. The word potato may refer either to the plant itself or to the edible tuber, in the Andes, where the species is indigenous, there are some other closely related cultivated potato species. Potatoes were introduced to Europe in the half of the 16th century by the Spanish. It is the worlds fourth-largest food crop, following maize, wheat, the green leaves and green skins of tubers exposed to the light are toxic. Wild potato species can be throughout the Americas from the United States to southern Chile. Following centuries of breeding, there are now over a thousand different types of potatoes. However, the importance of the potato is variable and changing rapidly. As of 2007 China led the world in production, and nearly a third of the worlds potatoes were harvested in China. The English word potato comes from Spanish patata, the Spanish Royal Academy says the Spanish word is a compound of the Taíno batata and the Quechua papa. The 16th-century English herbalist John Gerard used the terms bastard potatoes and Virginia potatoes for this species, potatoes are occasionally referred to as Irish potatoes or white potatoes in the United States, to distinguish them from sweet potatoes. The name spud for a small potato comes from the digging of soil prior to the planting of potatoes, the word spud traces back to the 16th century. It subsequently transferred over to a variety of digging tools, around 1845, the name transferred to the tuber itself. It was Mario Peis 1949 The Story of Language that can be blamed for the false origin. Pei writes, the potato, for its part, was in disrepute some centuries ago, some Englishmen who did not fancy potatoes formed a Society for the Prevention of Unwholesome Diet. The initials of the words in this title gave rise to spud. Like most other pre-20th century acronymic origins, this is false, Potato plants are herbaceous perennials that grow about 60 cm high, depending on variety, with the leaves dying back after flowering, fruiting and tuber formation. They bear white, pink, red, blue, or purple flowers with yellow stamens, in general, the tubers of varieties with white flowers have white skins, while those of varieties with colored flowers tend to have pinkish skins. Potatoes are mostly cross-pollinated by insects such as bumblebees, which carry pollen from other potato plants, tubers form in response to decreasing day length, although this tendency has been minimized in commercial varieties
20.
Sugarcane
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It has stout, jointed, fibrous stalks that are rich in the sugar sucrose, which accumulates in the stalk internodes. The plant is two to six meters tall, all sugar cane species interbreed and the major commercial cultivars are complex hybrids. Sugarcane belongs to the grass family Poaceae, an important seed plant family that includes maize, wheat, rice, and sorghum. Sucrose, extracted and purified in specialized factories, is used as raw material in the food industry or is fermented to produce ethanol. Ethanol is produced on a large scale by the Brazilian sugarcane industry, sugarcane is the worlds largest crop by production quantity. In 2012, The Food and Agriculture Organization estimates it was cultivated on about 26×106 hectares, in more than 90 countries, Brazil was the largest producer of sugar cane in the world. The next five major producers, in decreasing amounts of production, were India, China, Thailand, Pakistan, the world demand for sugar is the primary driver of sugarcane agriculture. Cane accounts for 80% of sugar produced, most of the rest is made from sugar beets, sugarcane predominantly grows in the tropical and subtropical regions. Other than sugar, products derived from sugarcane include falernum, molasses, rum, cachaça, bagasse, in some regions, people use sugarcane reeds to make pens, mats, screens, and thatch. The young, unexpanded inflorescence of tebu telor is eaten raw, steamed, or toasted, the Persians, followed by the Greeks, discovered the famous reeds that produce honey without bees in India between the 6th and 4th centuries BC. They adopted and then spread sugarcane agriculture, merchants began to trade in sugar from India, which was considered a luxury and an expensive spice. Sugarcane is a tropical, perennial grass that forms lateral shoots at the base to produce multiple stems, the stems grow into cane stalk, which when mature constitutes around 75% of the entire plant. A mature stalk is composed of 11–16% fiber, 12–16% soluble sugars, 2–3% nonsugars. A sugarcane crop is sensitive to the climate, soil type, irrigation, fertilizers, insects, disease control, varieties, the average yield of cane stalk is 60–70 tonnes per hectare per year. However, this figure can vary between 30 and 180 tonnes per hectare depending on knowledge and crop management approach used in sugarcane cultivation, sugarcane is a cash crop, but it is also used as livestock fodder. Sugarcane is indigenous to tropical South and Southeast Asia, different species likely originated in different locations, with Saccharum barberi originating in India and S. edule and S. officinarum in New Guinea. It is theorized that sugarcane was first domesticated as a crop in New Guinea around 6000 BC, New Guinean farmers and other early cultivators of sugarcane chewed the plant for its sweet juice. The exact date of the first cane sugar production is unclear, the earliest evidence of sugar production comes from ancient Sanskrit and Pali texts
21.
Bamboo
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The bamboos /bæmˈbuː/ are evergreen perennial flowering plants in the subfamily Bambusoideae of the grass family Poaceae. The dicotyledonous woody xylem is also absent, the absence of secondary growth wood causes the stems of monocots, including the palms and large bamboos, to be columnar rather than tapering. Bamboos include some of the plants in the world, due to a unique rhizome-dependent system. Certain species of bamboo can grow 91 cm within a 24-hour period, giant bamboos are the largest members of the grass family. Bamboos are of economic and cultural significance in South Asia, Southeast Asia and East Asia, being used for building materials, as a food source. Bamboo has a higher compressive strength than wood, brick, or concrete. The word bamboo comes from the Kannada term bambu, which was introduced to English through Indonesian, the subfamily in its current sense belongs to the BOP clade of grasses, where it is sister to the Pooideae. The woody bamboos do not form a group, instead. Altogether, more than 1,400 species are placed in 115 genera, most bamboo are native to warm and moist tropical and warm temperate climates. However, many species are found in climates, from hot tropical regions to cool mountainous regions. In the Asia-Pacific region they occur across East Asia, from 50°N latitude in Sakhalin south to Northern Australia, and west to India, China, Japan, Korea, India, and Australia, all have several endemic populations. They also occur in numbers in sub-Saharan Africa, confined to tropical areas, from southern Senegal in the north to southern Mozambique. Bamboo is also native through Central America and Mexico, northward into the Southeastern United States, canada and continental Europe is not known to have any native species of bamboo. Recently, some attempts have been made to grow bamboo on a basis in the Great Lakes region of east-central Africa. In the United States, several companies are growing, harvesting, bamboos include some of the fastest-growing plants on Earth, with reported growth rates up to 91 cm in 24 hours. Primarily growing in regions of warmer climates during the late Cretaceous period, some of the largest timber bamboo can grow over 30 m tall, and be as large as 25–30 cm in diameter. However, the range for mature bamboo is species-dependent, with the smallest bamboos reaching only several inches high at maturity. A typical height range that would cover many of the common bamboos grown in the United States is 4. 6–12 m, depending on species
22.
Vodka
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Vodka is a distilled beverage composed primarily of water and ethanol, sometimes with traces of impurities and flavorings. Traditionally, vodka is made by the distillation of cereal grains or potatoes that have been fermented, though some modern brands use other substances, the European Union has established a minimum of 37. 5% ABV for any European vodka to be named as such. Products sold as vodka in the United States must have an alcohol content of 40%. Even with these restrictions, most vodka sold contains 40% ABV. For homemade vodkas and distilled beverages referred to as moonshine, see moonshine by country, Vodka is traditionally drunk neat, though it is often served chilled in the vodka belt countries. It is also used in cocktails and mixed drinks, such as the vodka martini, Cosmopolitan, vodka tonic, Screwdriver, Greyhound, Black or White Russian, Moscow Mule. The name vodka is a form of the Slavic word voda, interpreted as little water. The word vodka was recorded for the first time in 1405 in Akta Grodzkie, at the time, the word vodka referred to medicines and cosmetic products, while the beverage was called gorzałka, which is also the source of Ukrainian horilka. The word vodka written in Cyrillic appeared first in 1533, in relation to a medicinal drink brought from Poland to Russia by the merchants of Kievan Rus. Although the word vodka could be found in manuscripts and in lubok pictograms. It was attested in Sámuel Gyarmathis Russian-German-Hungarian glossary of 1799, where it is glossed with Latin vinum adustum, in English literature the word vodka was attested already in the late 18th century. In a book of his travels published in English in 1780, william Tooke in 1799 glossed vodka as rectified corn-spirits. In French, Théophile Gautier in 1800 glossed it as a grain liquor served with meals in Poland, in Russian during the 17th and 18th centuries, горящѣе вино or горячее вино was widely used. Others languages include the German Branntwein, Danish brændevin, Dutch, brandewijn, Swedish, brännvin, scholars debate the beginnings of vodka. It is an issue because very little historical material is available. For many centuries, beverages differed significantly compared to the vodka of today, as the spirit at that time had a different flavor, color and smell and it contained little alcohol, an estimated maximum of about 14%, as only this amount can be attained by natural fermentation. The still, allowing for distillation, increased purity, and increased alcohol content, was invented in the 8th century, in Poland, vodka has been produced since the early Middle Ages with local traditions as varied as the production of cognac in France, or Scottish whisky. The word written in Cyrillic appeared first in 1533, in relation to a medicinal drink brought from Poland to Russia by the merchants of Kievan Rus, in these early days, the spirits were used mostly as medicines
23.
Pisco
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Pisco is a colorless or yellowish-to-amber colored brandy produced in winemaking regions of Peru and Chile. Made by distilling fermented juice into a high-proof spirit, it was developed by 16th century Spanish settlers as an alternative to orujo. It had the advantages of being produced from abundant domestically grown fruit, annual pisco production in 2013 reached 30 million litres in Chile and 9.5 million litres in Peru. The oldest use of the word pisco to denote Peruvian aguardiente dates from 1764, however, there are several, often nationalist theories about the origin of the word pisco. Chilean linguist Rodolfo Lenz claimed that the word pisco was used all along the Pacific coast of the Americas from Arauco to Guatemala and that the word would be of Quechua origin meaning bird. This claim is disputed by Chilean linguist Mario Ferreccio Podesta who supports the former Real Academia Española etymology that said that pisco was originally a word for a mud container, however, the Real Academia Española actually supports the Lenz theory and underlines the Quechua origin. The term influenced the Mexican Spanish use of the slang term pisto to denote distilled spirits generally, by 1560 Peru was already producing wine for commerce, over time, a significant wine industry arose in the region. As further protectionist measures, the Crown forbade exportation of Peruvian wine to Panama in 1614, distillation of the wine into pisco began in earnest around the turn of the 17th century, perhaps in response to these pressures. Until the early 18th century, however, most aguardiente was still used to fortify wine, in order to prevent its oxidation. This method of conservation corresponds with fortified wines that were shipped to Italy, in the 17th century production and consumption of wine and pisco were stimulated by the mining activities in Potosí, by then the largest city in the New World. The entire southern coast of Peru was struck by the 1687 Peru earthquake, wine cellars in the affected area collapsed and mud containers broke, causing the nations wine-growing industry to collapse. Still, in the early 18th century wine production in Peru exceeded that of pisco, by 1764, pisco production dwarfed that of wine, representing 90% of the grape beverages prepared. In the late 18th century the Spanish Crown allowed the production of rum in Peru and this was particularly true during the time of the American Civil War when the cotton prices skyrocketed due to the Blockade of the South and its cotton fields. Pisco was also popular in San Francisco and nearby areas of California during the Gold Rush in the late 1800s, Peruvian Pisco must be made in the country’s five official D. O. departments—Lima, Ica, Arequipa, Moquegua and Tacna — established in 1991 by the government. In Peru, pisco is produced using copper pot stills, like single malt Scotch whiskies. Unlike the Chilean variety, Peruvian pisco is never diluted after it is distilled and this harmed attempts to export the product under a single denomination, resulting in numerous regulations setting a baseline for a product to carry the name. Mosto Verde, distilled from partially fermented must, this must be distilled before the process has completely transformed sugars into alcohol. Acholado, blended from the must of several varieties of grape, additives, No additives of any kind may be added to the pisco that could alter its flavor, odor, appearance or alcoholic proof
24.
Chicha
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In South and Central America, chicha is a fermented or non-fermented beverage usually derived from maize. Chicha includes corn beer known as chicha de jora and non-alcoholic beverages such as chicha morada, archaeobotanists have found evidence for chicha made from maize, the fruit of Schinus molle and Prosopis pods. Chichas can also be made from quinoa, kañiwa, peanut, manioc root, palm fruit, potato, Oxalis tuberosa, while chicha is most commonly associated with maize, the word is used in the Andes for almost any homemade fermented drink, and many unfermented drinks. Many different maize landraces, grains or fruits have been and can be used to make chicha in different regions, the way in which chicha is made and defined is likely to change depending on the region The exact origin of the word chicha is debated. One belief is that the word chicha is of Taino origin and became a term used by the Spanish to define any. It is possible that one of the first uses of the term chicha was from a group of people who lived in Colombia and Panama, the [[Kuna people|Kuna. However, according to the Real Academia Española and other authors, furthermore, according to Don Luis G. Iza it comes from the Nahuatl word chichiatl, which means fermented water, the verb chicha meaning to sour a drink and the postfix -atl meaning water. The common Spanish expression Ni chicha ni limonada is roughly equivalent to the English neither fish nor fowl. Chicha de jora is a corn beer prepared by germinating maize, extracting the malt sugars, boiling the wort, the process is essentially the same as the process for the production of regular beer. It is traditionally made with Jora corn, a type of corn from the Andes, some add quinoa or other adjuncts to give it consistency, then it is boiled. Chancaca, a form of sugar, helps with the fermentation process. Other ways of making chicha was by having women chew the corn then spit it out in water and it is traditionally prepared from a specific kind of yellow maize and is usually referred to as chicha de jora. Naturally occurring ptyalin enzymes in the makers saliva catalyses the breakdown of starch in the maize into maltose, Chicha prepared in this manner is known as Chicha de Muko. It is usually made from ears of maize, which are boiled with pineapple rind, cinnamon. This gives a strong, purple-colored liquid, which is mixed with sugar. This beverage is taken as a refreshment, but in recent years many health benefits of purple corn have been found. Chicha morada is Common in Bolivian and Peruvian cultures and is drunk as an accompaniment to food. Chicha de jora has been prepared and consumed in communities throughout in the Andes for millennia, the Inca used chicha for ritual purposes and consumed it in vast quantities during religious festivals
25.
Fruit brandy
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Fruit brandy is a distilled beverage produced from mash, juice, wine or residues of culinary fruits. The term covers a class of spirits produced across the world, and typically excludes beverages made from grapes. Apples, pears, apricots, plums and cherrys are the most commonly used fruits, in British usage, fruit brandy may also refer to liqueurs obtained by maceration of whole fruits, juice or flavoring in a distilled beverage, for example cherry brandy. Such beverages are used similar to cordials, and as an ingredient in cocktails, fruit brandies obtained by distillation are referred by the French term eau de vie. Fruit brandy usually contains 40% to 45% ABV, fruit brandy is customarily drunk chilled or over ice, but is occasionally mixed. Applejack is an American apple brandy made from the distillation of hard cider and it was once made by fractional freezing which would disqualify it as a proper brandy. Brinjevec is a Slovenian brandy distilled from ground and fermented juniper berries, buchu is a South African brandy flavoured with extracts from Agathosma species. Calvados is an apple brandy from the French region of Lower Normandy, coconut brandy is actually made from the sap of borassus flowers. Damassine brandy is made with the fruit of the Damassinier tree in the Jura Mountains of Switzerland Eau de vie is a French term for colorless fruit brandy. This term is applied to grape-based brandy other than Armagnac and Cognac. Kirschwasser is a brandy made from cherries. Kukumakranka brandy is South African and flavoured with the fruit of the Kukumakranka. Obstler is a German word for brandy and often referred to as Schnapps in English. Pálenka or Pálené is a common description for Slovak brandy. It must be distilled from Slovakian wild or domestic fruits, pálinka is a traditional Hungarian fruit brandy. It can only be made with fruits from Hungary, such as plums, apricots, peaches, elderberries, pears, poire Williams is made from the Williams pear, also known as the Bartlett pear. Slivovitz is a straw to yellow-colored plum brandy produced in Bosnia and Herzegovina, Bulgaria, Croatia, Czech Republic, Macedonia, Poland, Serbia, Slovakia, Țuică, also known as horincă or turţ, is a clear Romanian plum brandy. Other Romanian fruit brandies, often distilled from apples, pears, apricots, mulberries, peaches, quinces, somerset cider brandy which dates back to 1678 obtained European protected status in 2011
26.
Whisky
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Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains are used for different varieties, including barley, corn, rye, Whisky is typically aged in wooden casks, generally made of charred white oak. Whisky is a strictly regulated spirit worldwide with many classes and types, the typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels. The word whiskey is an anglicisation of the Classical Gaelic word uisce meaning water, distilled alcohol was known in Latin as aqua vitae. This was translated to Classical Gaelic as uisce beatha, which became uisce beatha in Irish, early forms of the word in English included uskebeaghe, usquebaugh, usquebath, and usquebae. Much is made of the two spellings, whiskey and whisky. There are two schools of thought on the issue, there is general agreement that when quoting the proper name printed on a label, the spelling on the label should not be altered. Some writers refer to whisky or whisky/whiskey to acknowledge the variation, the spelling whiskey is common in Ireland and the United States, while whisky is used in all other whisky producing countries. In the US, the usage has not always been consistent, from the late eighteenth century to the mid twentieth century, American writers used both spellings interchangeably until the introduction of newspaper style guides. Since the 1960s, American writers have increasingly used whiskey as the spelling for aged grain spirits made in the US. Scotch is the internationally recognized term for Scotch whisky, the earliest certain chemical distillations were by Greeks in Alexandria in the 1st century AD, but these were not distillations of alcohol. The medieval Arabs adopted the technique of the Alexandrian Greeks, and written records in Arabic begin in the 9th century. Distilling technology passed from the medieval Arabs to the medieval Latins, the earliest records of the distillation of alcohol are in Italy in the 13th century, where alcohol was distilled from wine. An early description of the technique was given by Ramon Llull and its use spread through medieval monasteries, largely for medicinal purposes, such as the treatment of colic and smallpox. The art of distillation spread to Ireland and Scotland no later than the 15th century, the practice of medicinal distillation eventually passed from a monastic setting to the secular via professional medical practitioners of the time, The Guild of Barber Surgeons. The earliest Irish mention of whisky comes from the seventeenth-century Annals of Clonmacnoise, between 1536 and 1541, King Henry VIII of England dissolved the monasteries, sending their monks out into the general public. Whisky production moved out of a setting and into personal homes. The distillation process was still in its infancy, whisky itself was not allowed to age, renaissance-era whisky was also very potent and not diluted
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Rectified spirit
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Ethanol, also called alcohol, ethyl alcohol, and drinking alcohol, is the principal type of alcohol found in alcoholic beverages. It is a volatile, flammable, colorless liquid with a characteristic odor. Its chemical formula is C 2H 6O, which can be written also as CH 3-CH 2-OH or C 2H 5-OH, ethanol is mostly produced by the fermentation of sugars by yeasts, or by petrochemical processes. It is a psychoactive drug, causing a characteristic intoxication. It is widely used as a solvent, as fuel, and as a feedstock for synthesis of other chemicals, the eth- prefix and the qualifier ethyl in ethyl alcohol originally come from the name ethyl assigned in 1834 to the group C 2H 5- by Justus Liebig. He coined the word from the German name Aether of the compound C 2H 5-O-C 2H5, according to the Oxford English Dictionary, Ethyl is a contraction of the Ancient Greek αἰθήρ and the Greek word ύλη. The name ethanol was coined as a result of a resolution that was adopted at the International Conference on Chemical Nomenclature that was held in April 1892 in Geneva, Switzerland. The term alcohol now refers to a class of substances in chemistry nomenclature. The Oxford English Dictionary claims that it is a loan from Arabic al-kuḥl, a powdered ore of antimony used since aniquity as a cosmetic. The use of alcohol for ethanol is modern, first recorded 1753, the systematic use in chemistry dates to 1850. Ethanol is used in medical wipes and most common antibacterial hand sanitizer gels as an antiseptic, ethanol kills organisms by denaturing their proteins and dissolving their lipids and is effective against most bacteria and fungi, and many viruses. However, ethanol is ineffective against bacterial spores, ethanol may be administered as an antidote to methanol and ethylene glycol poisoning. Ethanol, often in high concentrations, is used to dissolve many water-insoluble medications, as a central nervous system depressant, ethanol is one of the most commonly consumed psychoactive drugs. The amount of ethanol in the body is typically quantified by blood alcohol content, small doses of ethanol, in general, produce euphoria and relaxation, people experiencing these symptoms tend to become talkative and less inhibited, and may exhibit poor judgment. Ethanol is commonly consumed as a drug, especially while socializing. The largest single use of ethanol is as a fuel and fuel additive. Brazil in particular relies heavily upon the use of ethanol as an engine fuel, gasoline sold in Brazil contains at least 25% anhydrous ethanol. Hydrous ethanol can be used as fuel in more than 90% of new gasoline fueled cars sold in the country, Brazilian ethanol is produced from sugar cane and noted for high carbon sequestration
28.
Protected designation of origin
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This regulation ensures that only products genuinely originating in that region are allowed to be identified as such in commerce. The legislation first came into force in 1992 and these laws protect the names of wines, cheeses, hams, sausages, seafood, olives, olive oils, beers, Balsamic vinegar and even regional breads, fruits, raw meats and vegetables. In countries where Protected Geographical Status laws are enforced, only products which meet the various geographical, Protected indications are treated as intellectual property rights by the Customs Regulation 1383/2003, and infringing goods may be seized by customs on import. Within the European Union, enforcement measures vary, infringement may be treated as counterfeit, on 15 November 2011, the European Court of Auditors presented its report Do the design and management of the Geographical Indications Scheme allow it to be effective. The general regime governs the use of protected designations of origin and protected geographical indications for food, there are separate regimes for spirits and for aromatised drinks as well as for wines. The origin of the product is one of the criteria for use of the protected terms. The label Traditional Specialities Guaranteed is a protected term which does not impose any restrictions on the geographical origin of the product. The protection of geographical indications was extended to foodstuffs and other products in 1992. Given the widely different national provisions, this general regime gives much more power to the European Commission to ensure a harmonised protection across the European Union and it is currently governed by the Regulation on the protection of geographical indications and designations of origin for agricultural products and foodstuffs. Otherwise the protection afforded by the two terms is equivalent, an application for a PDO or a PGI is first made to the authorities of the relevant Member State. It is judged by the Member State against the criteria in the Regulation and, if found to be acceptable, applications are published at both the national and Community stages of examination, and third parties can object to proposed PDOs or PGIs which they feel would harm their business. Hence Cheddar cheese was deemed to be a name. Feta was deemed not to have become generic, and was registered as a PDO to the disappointment of cheesemakers outside of Greece. In other words, to receive the PGI status, the product must be traditionally and at least partially manufactured within the specific region. The TSG quality scheme aims to provide a protection regime for food products of specific character. Differing from PDO and PGI, this quality scheme does not certify that the food product has a link to specific geographical area. To qualify for a TSG a food must be of “specific character” and either its raw materials,3 of Regulation 1151/12 “specific character” is defined as “the characteristic production attributes which distinguish a product clearly from other similar products of the same category”. 3 of Regulation 1151/12 “traditional” is defined as “proven usage on the market for a period that allows transmission between generations, this period is to be at least 30 years”
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Douro DOC
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Douro is a Portuguese wine region centered on the Douro River in the Trás-os-Montes e Alto Douro region. It is sometimes referred to as the Alto Douro, as it is located some distance upstream from Porto, the region has Portugals highest wine classification as a Denominação de Origem Controlada. While the region is associated primarily with Port wine production, the Douro produces just as much wine as it does fortified wine. The non-fortified wines are referred to as Douro wines. The style of wines produced in the Douro range from light, in the 17th century, the regions vineyards expanded, and the earliest known mention of Port wine dates from 1675. As part of the regulation of the production and trade of this valuable commodity and it thus became the worlds first wine region to have a formal demarcation. The vineyards covered by this demaraction were situated in the part of the present region. Later, the vineyards have progressively expanded to the east into hotter and drier areas, Douro was not spared from the vine diseases of the 19th century. Powdery mildew struck in 1852 and Phylloxera in 1863, while table wine has always been produced in the region, for a long time little of it was seen outside the region itself. The Port lodges were focused on the production and export of Port wine, which was their product on the export market. Thus, while the wines could be good, for a long time, the person credited with creating the first ambitious Douro wine is Fernando Nicolau de Almeida, who worked as an oenologist with the Port house Ferreira. He visited Bordeaux during World War II, which gave him inspiration for creating a top-quality table wine, the wine Barca Velha, first produced in 1952 using grapes from Quinta do Vale de Meão situated in the Douro Superior subregion, was the result. Barca Velha didnt immediately get many followers, since most Port wine houses remained uninterested in non-fortified wines for a long time. A few more ambitious Douro wines made their appearance from the 1970s, at this stage, several Port houses also introduced Douro wines into their range. The Douro winemaking region was declared a World Heritage Site in 2001, the Douro wine region is situated around the Douro river valley and lower vallies of its tributaries Varosa, Corgo, Távora, Torto, and Pinhão. The region is sheltered from Atlantic winds by the Marão and Montemuro mountains and has a climate, with hot and dry summers. It is usually subdivided into three subregions, from the west to the east, Baixo Corgo, a subregion with the mildest climate and it has 14,000 hectares of vineyards. Although it is the subregion which was planted first, in general, cima Corgo is the largest subregion with 19,000 hectares of vineyards, centered on the village of Pinhão, and where the majority of the famous Quintas are located
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Pomace brandy
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Pomace brandy, also called marc in both English and French, is a liquor distilled from pomace that is left over from winemaking after the grapes are pressed. Alcohol derived from pomace is used as the traditional base spirit of other liquors. Unlike wine brandy, most pomace brandies are neither aged nor coloured, pomace may be either fermented, semi-fermented, or unfermented. During red wine vinification, the pomace is left to soak in the must for the fermentation period and is thus fermented. Fermented pomace is particularly suitable for the production of brandy, as it is soft, dry. Semi-fermented pomace is produced during rosé wine vinification, where the pomace is removed before fermentation is complete, virgin pomace, which is produced during white wine vinification, is not fermented at all. Both semi-fermented and unfermented pomace must be kept in a silo until fermentation is complete, after fermentation is complete, the pomace is distilled
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Pear
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The pear is any of several tree and shrub species of genus Pyrus /ˈpaɪrəs/, in the family Rosaceae. It is also the name of the fruit of the trees. Several species of pear are valued for their fruit, while others are cultivated as ornamental trees. The word “pear” is probably from Germanic pera as a loanword of Vulgar Latin pira, the term pyriform is used to describe something pear-shaped. The pear is native to coastal and mildly temperate regions of the Old World, from western Europe and it is a medium-sized tree, reaching 10–17 metres tall, often with a tall, narrow crown, a few species are shrubby. The leaves are arranged, simple, 2–12 centimetres long, glossy green on some species, densely silvery-hairy in some others. Most pears are deciduous, but one or two species in southeast Asia are evergreen, most are cold-hardy, withstanding temperatures between −25 °C and −40 °C in winter, except for the evergreen species, which only tolerate temperatures down to about −15 °C. The flowers are white, rarely tinted yellow or pink, 2–4 centimetres diameter, the fruit is composed of the receptacle or upper end of the flower-stalk greatly dilated. Enclosed within its cellular flesh is the fruit, five cartilaginous carpels. From the upper rim of the receptacle are given off the five sepals, the five petals, pears and apples cannot always be distinguished by the form of the fruit, some pears look very much like some apples, e. g. the nashi pear. One major difference is that the flesh of pear fruit contains stone cells, Pear cultivation in cool temperate climates extends to the remotest antiquity, and there is evidence of its use as a food since prehistoric times. Many traces of it have been found in pile dwellings around Lake Zurich. The pear was also cultivated by the Romans, who ate the raw or cooked. Plinys Natural History recommended stewing them with honey and noted three dozen varieties, the Roman cookbook De re coquinaria has a recipe for a spiced, stewed-pear patina, or soufflé. A certain race of pears, with white down on the undersurface of their leaves, is supposed to have originated from P. nivalis, and their fruit is chiefly used in France in the manufacture of perry. Other small-fruited pears, distinguished by their early ripening and apple-like fruit, may be referred to as P. cordata, pears have been cultivated in China for approximately 3000 years. Court accounts of Henry III of England record pears shipped from La Rochelle-Normande, Asian species with medium to large edible fruit include P. pyrifolia, P. ussuriensis, P. × bretschneideri, P. × sinkiangensis, and P. pashia. Other small-fruited species are used as rootstocks for the cultivated forms
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Cider
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Cider is an alcoholic beverage made from the fermented juice of apples. The juice of any variety of apple can be used to make cider, the addition of sugar or extra fruit before a second fermentation increases the alcoholic content of the resulting beverage. Cider is popular in the United Kingdom, especially in the West Country, the UK has the worlds highest per capita consumption, as well as its largest cider-producing companies. Cider is also popular in other European countries including Ireland, Portugal, France, northern Italy, central Europe also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. Cider alcohol content varies from 1. 2% ABV to 8. 5% or more in traditional English ciders, in UK law, it must contain at least 35% apple juice, although CAMRA says that real cider must be at least 90% fresh apple juice. In the US, there is a 50% minimum, in France, cider must be made solely from apples. Perry is a product made from fermented pear juice. Ciders can be classified from dry to sweet and their appearance ranges from cloudy with sediment to completely clear, and their colour ranges from almost clear to amber to brown. The variations in clarity and colour are mostly due to filtering between pressing and fermentation, some apple varieties will produce a clear cider without any need for filtration. Both sparkling and still ciders are made, the variety is the more common. Modern, mass-produced ciders closely resemble sparkling wine in appearance, more traditional brands tend to be darker and cloudier. They are often stronger than the varieties and taste more strongly of apples. Almost colourless, white cider has the apple juice content as conventional cider but is harder to create because the cider maker has to blend various apples to create a clearer liquid. White ciders tend to be sweeter and more refreshing and they are typically 7-8 % ABV in strength. Black cider, by contrast, is dry amber premium cider which has an content of 7-8 % ABV. The descriptor black usually comes after the name such as Union Black. Apples grown for consumption are suitable for making, though some regional cider-makers prefer to use a mix of eating and cider apples. There are many hundreds of varieties of cultivars developed specifically for cider making, once the apples are gathered from trees in orchards they are scratted into what is called pomace or pommage
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Asturias
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Asturias, officially the Principality of Asturias, is an autonomous community in north-west Spain. It is coextensive with the province of Asturias, and contains some of the territory that was part of the larger Kingdom of Asturias in the Middle Ages. The most important cities are the capital, Oviedo, the seaport and largest city Gijón. Other municipalities in Asturias include Cangas de Onís, Cangas del Narcea, Gozón, Grado, Langreo, Llanera, Laviana, Lena, Llanes, Mieres, Siero, Valdés, Vegadeo, Asturias is also home to the Princess of Asturias Awards. In the Mesolithic period, a culture developed, that of the Asturiense. Today the Astur Celtic influence persists in place names, such as those of rivers, with the conquest of Asturias by the Romans under Augustus, the region entered into the annals of history. The Astures were subdued by the Romans but were never fully conquered, however, as it had been for the Romans and Visigoths, the Moors did not find mountainous territory easy to conquer, and the lands along Spains northern coast never fully became part of Islamic Spain. In the 10th century, the Kingdom of Asturias gave way to the Kingdom of León, through the rebellion of Henry II of Castile in the 14th century, the Principality of Asturias was established. The most famous proponents of independence were Gonzalo Peláez and Queen Urraca, after its integration into the Kingdom of Spain, Asturias provided the Spanish court with high-ranking aristocrats and played an important role in the colonization of America. Since 1388, the heir to the Castilian throne has been styled Prince of Asturias, in the 16th century, the population reached 100,000 for the first time, and within another century that number would double due to the arrival of American corn. During the 18th century, Asturias was one of the centres of the Spanish Enlightenment, the renowned Galician thinker Benito de Feijóo settled in the Benedictine Monastery of San Vicente de Oviedo. Gaspar Melchor de Jovellanos, a polymath and prominent reformer and politician of the late 18th century, was born in the town of Gijón. At the same time, there was significant migration to America and these entrepreneurs were known collectively as Indianos, for having visited and made their fortunes in the West Indies and beyond. Asturias played an important part in the events led up to the Spanish Civil War. For a month, a Popular Front Committee exercised control in southern Asturias, a war committee dominated by anarcho-syndicalist supporters took power in Oviedo. Troops under the command of a then unknown general named Francisco Franco Bahamonde were brought from Spanish Morocco to suppress the revolt, Franco applied tactics normally reserved for overseas colonies, using troops of the Spanish Legion and Moroccan troops, ferocious oppression followed. As a result, Asturias remained loyal to the government during the Spanish Civil War, and was the scene of an extraordinary defence in extreme terrain. With Franco eventually gaining control of all Spain, Asturias — traditionally linked to the Spanish Crown — was known merely as the Province of Oviedo from 1939 until Francos death in 1975, the provinces name was restored fully after the return of democracy to Spain, in 1977
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Galicia (Spain)
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Galicia is an autonomous community of Spain and historic nationality under Spanish law. It had a population of 2,718,525 in 2016 and has an area of 29,574 km2. Galicia has over 1,660 km of coastline, including its islands and islets, among them Cíes Islands, Ons, Sálvora, Cortegada. Galicia was incorporated into the Roman Empire at the end of the Cantabrian Wars in 19 BC, in 410, the Germanic Suebi established a kingdom with its capital in Braga, this kingdom was incorporated into that of the Visigoths in 585. The Governor also presided the Real Audiencia do Reino de Galicia, from the 16th century, the representation and voice of the kingdom was held by an assembly of deputies and representatives of the cities of the kingdom, the Cortes or Junta of the Kingdom of Galicia. This institution was forcibly discontinued in 1833 when the kingdom was divided into four provinces with no legal mutual links. During the 19th and 20th centuries, demand grew for self-government and this resulted in the Statute of Autonomy of 1936, soon frustrated by Francos coup detat and subsequent long dictatorship. After democracy was restored the legislature passed the Statute of Autonomy of 1981, approved in referendum and currently in force, the interior of Galicia is characterized by a hilly landscape, mountain ranges rise to 2,000 m in the east and south. The coastal areas are mostly a series of rías and cliffs. The climate of Galicia is usually temperate and rainy, with drier summers. Its topographic and climatic conditions have made animal husbandry and farming the primary source of Galicias wealth for most of its history, allowing for a relative high density of population. With the exception of shipbuilding and food processing, Galicia was based on a farming and fishing economy until after the mid-20th century, in 2012, the gross domestic product at purchasing power parity was €56,000 million, with a nominal GDP per capita of €20,700. There are smaller populations around the cities of Lugo and Ourense. The political capital is Santiago de Compostela, in the province of A Coruña, Vigo, in the province of Pontevedra, is the most populous municipality, with 292,817, while A Coruña is the most populous city, with 215,227. 56% of the Galician population speak Galician as their first language and these Callaeci were the first tribe in the area to help the Lusitanians against the invading Romans. The Romans applied their name to all the tribes in the northwest who spoke the same language. In any case, Galicia, being per se a derivation of the ethnic name Kallaikói, the name evolved during the Middle Ages from Gallaecia, sometimes written Galletia, to Gallicia. This coincides with the spelling of the Castilian Spanish name, the historical denomination Galiza became popular again during the end of the 19th and the first three-quarters of the 20th century, and is still used with some frequency today
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Rum
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Rum is a distilled alcoholic beverage made from sugarcane byproducts, such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a liquid, is then usually aged in oak barrels. The majority of the rum production occurs in the Caribbean. Rums are produced in various grades, light rums are commonly used in cocktails, whereas golden and dark rums were typically consumed straight or neat, on the rocks, or used for cooking, but are now commonly consumed with mixers. Premium rums are also available, made to be consumed straight or iced. Rum plays a part in the culture of most islands of the West Indies as well as in The Maritimes and this beverage has famous associations with the Royal Navy and piracy. Rum has also served as a medium of economic exchange, used to help fund enterprises such as slavery, organized crime. The origin of the rum is generally unclear. In an 1824 essay about the origin, Samuel Morewood. He wrote, As spirits, extracted from molasses, could not well be ranked under the name whiskey, brandy, or arrack, it would be called rum, given the harsh taste of early rum, this is unlikely. Morewood later suggested another possibility, that it was taken from the last syllable of the Latin word for sugar, saccharum, other etymologists have mentioned the Romani word rum, meaning strong or potent. These words have been linked to the ramboozle and rumfustian, both popular British drinks in the mid-17th century, however, neither was made with rum, but rather eggs, ale, wine, sugar, and various spices. The most probable origin is as a version of rumbullion or rumbustion. Both words surfaced in English about the time as rum did. This is a far more convincing explanation, and brings the image of men fighting in entanglements at island tippling houses. Another claim is the name is from the large drinking glasses used by Dutch seamen known as rummers, from the Dutch word roemer, other options include contractions of the words iterum, Latin for again, a second time, or arôme, French for aroma. A short time later in May 1657, the General Court of Massachusetts also decided to make illegal the sale of strong liquor whether knowne by the name of rumme, strong water, wine, brandy, etc. In current usage, the used for a rum is often based on its place of origin
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Brazil
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Brazil, officially the Federative Republic of Brazil, is the largest country in both South America and Latin America. As the worlds fifth-largest country by area and population, it is the largest country to have Portuguese as an official language. Its Amazon River basin includes a vast tropical forest, home to wildlife, a variety of ecological systems. This unique environmental heritage makes Brazil one of 17 megadiverse countries, Brazil was inhabited by numerous tribal nations prior to the landing in 1500 of explorer Pedro Álvares Cabral, who claimed the area for the Portuguese Empire. Brazil remained a Portuguese colony until 1808, when the capital of the empire was transferred from Lisbon to Rio de Janeiro, in 1815, the colony was elevated to the rank of kingdom upon the formation of the United Kingdom of Portugal, Brazil and the Algarves. Independence was achieved in 1822 with the creation of the Empire of Brazil, a state governed under a constitutional monarchy. The ratification of the first constitution in 1824 led to the formation of a bicameral legislature, the country became a presidential republic in 1889 following a military coup détat. An authoritarian military junta came to power in 1964 and ruled until 1985, Brazils current constitution, formulated in 1988, defines it as a democratic federal republic. The federation is composed of the union of the Federal District, the 26 states, Brazils economy is the worlds ninth-largest by nominal GDP and seventh-largest by GDP as of 2015. A member of the BRICS group, Brazil until 2010 had one of the worlds fastest growing economies, with its economic reforms giving the country new international recognition. Brazils national development bank plays an important role for the economic growth. Brazil is a member of the United Nations, the G20, BRICS, Unasul, Mercosul, Organization of American States, Organization of Ibero-American States, CPLP. Brazil is a power in Latin America and a middle power in international affairs. One of the worlds major breadbaskets, Brazil has been the largest producer of coffee for the last 150 years and it is likely that the word Brazil comes from the Portuguese word for brazilwood, a tree that once grew plentifully along the Brazilian coast. In Portuguese, brazilwood is called pau-brasil, with the word brasil commonly given the etymology red like an ember, formed from Latin brasa and the suffix -il. As brazilwood produces a red dye, it was highly valued by the European cloth industry and was the earliest commercially exploited product from Brazil. The popular appellation eclipsed and eventually supplanted the official Portuguese name, early sailors sometimes also called it the Land of Parrots. In the Guarani language, a language of Paraguay, Brazil is called Pindorama
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Caipirinha
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Caipirinha is Brazils national cocktail, made with cachaça, sugar and lime. Cachaça, also known as pinga, caninha, or any one of a multitude of names, is Brazils most common distilled alcoholic beverage. The drink is prepared by muddling the fruit and the sugar together and this can be made into a single glass, usually large, that can be shared amongst people, or into a larger jar, from where it is served in individual glasses. Today it is still being used as a remedy for the common cold, as it was quite common to add some distilled spirits to home remedies, in order to expedite the therapeutic effect, rum was commonly used. Until one day decided to remove the garlic and honey. Then added a few tablespoons sugar to reduce the acidity of lime, the ice came next, to ward off the heat, explains Carlos Lima, executive director of IBRAC. The caipirinha is the strongest national cocktail of Brazil and is imbibed in restaurants, bars, the International Bartenders Association has designated it as one of their Official Cocktails. The word caipirinha is the diminutive of the word caipira, which in Brazilian Portuguese refers to someone from the countryside, the diminutive mostly refers to the drink in which case it is a feminine noun. Caipifruta is a very popular drink in Brazil, consisting of cachaça, crushed fresh fruits. The most popular fresh fruits used to create caipifrutas are tangerine, lime, kiwifruit, passion fruit, pineapple, lemon, grapes, mango, cajá, there are many derivations of caipirinha in which other spirits substitute for cachaça. Some include, Caipinheger is another variation made using Steinhäger, caipirão is another Portuguese variation made using Licor Beirão instead of cachaça. Beirão liquor is sweet, so no sugar is used. A variation from Italy is made using Campari instead of cachaça
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Bartending terminology
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Various unique terminology is used in bartending. In bartending, the straight up refers to an alcoholic drink that is shaken or stirred with ice. This is contrasted with a drink served neat – a single, unmixed liquor served without being chilled and without any water, ice, neat drinks are typically served in a rocks glass, shot glass, snifter, Glencairn glass, or copita. On the rocks refers to liquor poured over ice cubes, the terms straight and straight up can be ambiguous, as they are sometimes used to mean neat, up is less ambiguous. A pony is slang for one US fluid ounce of spirit, while the shot of alcohol is a 1. 5-US-fluid-ounce jigger. This method breaks down into convenient sub-measures, each count is approximately one-quarter fluid ounce, making a pony 4 counts, there is substantial confusion in the usage of neat, or straight up, straight, and up. In the context of describing ways of serving a drink, all of these mean served without ice, neat and up are relatively unambiguous. The term neat means a single, unmixed liquor at room temperature, straight is often used interchangeably with neat. However, straight is also used to refer to a spirit that is in an unmixed state in general. For example, many bourbons are identified as Kentucky straight bourbon whiskey on their bottling labels, so sometimes straight may be used to mean either straight up or neat, and clarification may be needed to determine the exact manner for serving it. With a twist signals the bartender to add a twist of lemon or lime to the cocktail, often, the bartender will hang the rind of the citrus on the glass as a garnish. Cocktails are generally served chilled, although some may be served either with or without ice, cocktails can be served frozen which is with crushed ice instead of cubes. Unmixed liquors may be served neat, up, or on the rocks. High quality whisky and other aged liquor is most often served neat, a shot of whisky, tequila, or vodka, when served neat in a shot glass, is often accompanied by a chaser or a water back. These terms commingle as well, it is common in locales to hear a beer back ordered as the chaser to a shot. A drink may specifically be ordered no chaser as well, a chaser in the UK however usually refers to a shot taken after a pint of beer or similar
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Colombia
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Colombia, officially the Republic of Colombia, is a transcontinental country largely situated in the northwest of South America, with territories in Central America. Colombia shares a border to the northwest with Panama, to the east with Venezuela and Brazil and to the south with Ecuador and it shares its maritime limits with Costa Rica, Nicaragua, Honduras, Jamaica, Haiti and the Dominican Republic. It is a unitary, constitutional republic comprising thirty-two departments, the territory of what is now Colombia was originally inhabited by indigenous peoples including the Muisca, the Quimbaya and the Tairona. The Spanish arrived in 1499 and initiated a period of conquest and colonization ultimately creating the Viceroyalty of New Granada, independence from Spain was won in 1819, but by 1830 the Gran Colombia Federation was dissolved. What is now Colombia and Panama emerged as the Republic of New Granada, the new nation experimented with federalism as the Granadine Confederation, and then the United States of Colombia, before the Republic of Colombia was finally declared in 1886. Since the 1960s the country has suffered from an asymmetric low-intensity armed conflict, Colombia is one of the most ethnically and linguistically diverse countries in the world, and thereby possesses a rich cultural heritage. Cultural diversity has also influenced by Colombias varied geography. The urban centres are located in the highlands of the Andes mountains. Colombian territory also encompasses Amazon rainforest, tropical grassland and both Caribbean and Pacific coastlines, ecologically, it is one of the worlds 17 megadiverse countries, and the most densely biodiverse of these per square kilometer. Colombia is a power and a regional actor with the fourth-largest economy in Latin America, is part of the CIVETS group of six leading emerging markets and is an accessing member to the OECD. Colombia has an economy with macroeconomic stability and favorable growth prospects in the long run. The name Colombia is derived from the last name of Christopher Columbus and it was conceived by the Venezuelan revolutionary Francisco de Miranda as a reference to all the New World, but especially to those portions under Spanish and Portuguese rule. The name was adopted by the Republic of Colombia of 1819. When Venezuela, Ecuador and Cundinamarca came to exist as independent states, New Granada officially changed its name in 1858 to the Granadine Confederation. In 1863 the name was changed, this time to United States of Colombia. To refer to country, the Colombian government uses the terms Colombia. Owing to its location, the present territory of Colombia was a corridor of early human migration from Mesoamerica, the oldest archaeological finds are from the Pubenza and El Totumo sites in the Magdalena Valley 100 km southwest of Bogotá. These sites date from the Paleoindian period, at Puerto Hormiga and other sites, traces from the Archaic Period have been found
40.
Anise
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Anise, also called aniseed, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. Its flavor has similarities with other spices, such as star anise, fennel. Anise is an annual plant growing to 3 ft or more tall. The leaves at the base of the plant are simple, 3⁄8–2 in long and shallowly lobed, while leaves higher on the stems are feathery pinnate, the flowers are white, approximately 1⁄8 inch in diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, 1⁄8–1⁄4 in long, Anise is a food plant for the larvae of some Lepidoptera species, including the lime-speck pug and wormwood pug. Anise was first cultivated in Egypt and the Middle East, but was brought to Europe for its medicinal value, Anise plants grow best in light, fertile, well-drained soil. The seeds should be planted as soon as the ground warms up in spring, because the plants have a taproot, they do not transplant well after being established, so they should be started either in their final location or transplanted while the seedlings are still small. Western cuisines have long used anise to flavor dishes, drinks, the word is used for both the species of herb and its licorice-like flavor. Star anise is considerably expensive to produce, and has gradually displaced P. anisum in Western markets. While formerly produced in quantities, by 1999 world production of the essential oil of anise was only 8 tons. As with all spices, the composition of anise varies considerably with origin and these are typical values for the main constituents. The yield of oil is influenced by the growing conditions and extraction process. Regardless of the method of isolation the main component of the oil is anethole, with minor components including 4-anisaldehyde, estragole and pseudoisoeugenyl-2-methylbutyrates, Anise is sweet and very aromatic, distinguished by its characteristic flavor. It is a key ingredient in Mexican atole de anís and champurrado, which is similar to hot chocolate, the Ancient Romans often served spiced cakes with aniseed called mustaceoe at the end of feasts as a digestive. This tradition of serving cake at the end of festivities is the basis for the tradition of serving cake at weddings and these liquors are clear, but on addition of water become cloudy, a phenomenon known as the ouzo effect. It is believed to be one of the ingredients in the French liqueur Chartreuse. It is also used in some beers, such as Virgils in the United States. Anise has also thought a treatment for menstrual cramps and colic
41.
Departments of Colombia
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Colombia is a unitary republic formed by thirty-two departments and a Capital District. Each department has a Governor and a Department Assembly, elected by popular vote for a four-year period, the governor cannot be re-elected in consecutive periods. Departments are country subdivisions and are granted a degree of autonomy. Departments are formed by a grouping of municipalities, Municipal government is headed by mayor and administered by a Municipal Council, both of which are elected for four-year periods. Each one of the departments of Colombia in the map below links to a corresponding article, current governors serving four-year terms from 2015 to 2019 are also shown, along with their respective political party or coalition. Estimate for Cundinamarca includes the capital, Bogotá. The indigenous territories are at the level of administrative division in Colombia. Indigenous territories are created by agreement between the government and indigenous communities, also indigenous territories may achieve local autonomy if they meet the requirements of the law. Article 329 of the 1991 constitution recognizes the collective ownership of indigenous territories. Decree 2164 of 1995 interprets Law 160 of 1994, providing, among other things, indigenous territories in Colombia are mostly in the departments of Amazonas, Cauca, La Guajira, Guaviare and Vaupés. When it was first established in 1819, República de la Gran Colombia had three departments, in 1824 the Distrito del Centro was divided into five departments, and further divided into seventeen provices. One department, Istmo Department, consisting of two later became Panama. With the dissolution of Gran Colombia in 1826 by the Revolution of the Morrocoyes, in 1832 the provinces of Vélez and Barbacoas were created, and in 1835 those of Buenaventura and Pasto were added. In 1843 those of Cauca, Mompós and Túquerres were created, at this time the cantons and parish districts were created, which provided the basis for the present-day municipalities. However, the new constitution of 1853 introduced federalism, which lead to the consolidation of provinces into states,1861 saw the creation of the final federal state of Tolima. The Colombian Constitution of 1886 converted the states of Colombia into departments, with the state presidents renamed as governors
42.
Guaro (drink)
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Guaro is a liquor made in many places in Latin America. A clear liquid distilled from sugar cane juices, it has a sweeter taste than comparable liquors. It is popular in Colombia, Panama, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, the name guaro came from Central America. Sometimes it is referred to as a soft vodka because it has an alcohol content than vodka. In Costa Rica, the government nationalized its manufacture in an effort to quell the clandestine production of liquor, the Fabrica Nacional de Licores was founded for this reason, and currently produces the only legal brand, Cacique Guaro. Clandestine liquor production is prevalent, but it is seen more as a tradition than a business as it would be difficult to compete with the nationally produced guaro. In 2004, the Costa Rican company S. Guaro LLC began exporting guaro to California in the United States, in 2005, Tranquilo Imports began marketing Guaro Tranquilo in Texas in the United States. As of 2007, guaro was still difficult to find in U. S. markets, notes Sources Ley Reguladora de la Venta de Bebidas Alcoholicas. Archived from the original on 2008-03-09, english translation Costa Rican law regulating sale of alcohol
43.
Costa Rica
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It has a population of around 4.5 million, of whom nearly a quarter live in the metropolitan area of the capital and largest city, San José. Costa Rica was sparsely inhabited by people before coming under Spanish rule in the 16th century. Since then, Costa Rica has remained among the most stable, prosperous, following a brief civil war, it permanently abolished its army in 1949, becoming one of only a few sovereign nations without a standing army. Costa Rica is a member of the Organisation Internationale de la Francophonie. The country has consistently performed favourably in the Human Development Index, placing 69th in the world as of 2015 and its rapidly developing economy, once heavily dependent on agriculture, has diversified to include sectors such as finance, pharmaceuticals, and ecotourism. Costa Rica is known for its environmental policies, being the only country to meet all five UNDP criteria established to measure environmental sustainability. Costa Rica officially plans to become a country by 2021. In 2012, it became the first country in the Americas to ban recreational hunting, historians have classified the indigenous people of Costa Rica as belonging to the Intermediate Area, where the peripheries of the Mesoamerican and Andean native cultures overlapped. More recently, pre-Columbian Costa Rica has also described as part of the Isthmo-Colombian Area. The oldest evidence of occupation in Costa Rica is associated with the arrival of various groups of hunter-gatherers about 10,000 to 7,000 years BCE in the Turrialba Valley. The presence of Clovis culture type spearheads and arrows from South America opens the possibility that, in this area, agriculture became evident in the populations that lived in Costa Rica about 5,000 years ago. They mainly grew tubers and roots, for the first and second millennia BCE there were already settled farming communities. These were small and scattered, although the transition from hunting and gathering to agriculture as the livelihood in the territory is still unknown. The earliest use of pottery appears around 2,000 to 3,000 BCE, shards of pots, cylindrical vases, platters, gourds and other forms of vases decorated with grooves, prints, and some modelled after animals have been found. The impact of indigenous peoples on modern Costa Rican culture has been small compared to other nations. Costa Rica was described as the poorest and most miserable Spanish colony in all America by a Spanish governor in 1719, for all these reasons, Costa Rica was, by and large, unappreciated and overlooked by the Spanish Crown and left to develop on its own. Costa Rica became a democracy with no oppressed mestizo or indigenous class. It was not long before Spanish settlers turned to the hills, where they found rich volcanic soil, like the rest of Central America, Costa Rica never fought for independence from Spain
44.
Chile
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Chile, officially the Republic of Chile, is a South American country occupying a long, narrow strip of land between the Andes to the east and the Pacific Ocean to the west. It borders Peru to the north, Bolivia to the northeast, Argentina to the east, Chilean territory includes the Pacific islands of Juan Fernández, Salas y Gómez, Desventuradas, and Easter Island in Oceania. Chile also claims about 1,250,000 square kilometres of Antarctica, the arid Atacama Desert in northern Chile contains great mineral wealth, principally copper. Southern Chile is rich in forests and grazing lands, and features a string of volcanoes and lakes, the southern coast is a labyrinth of fjords, inlets, canals, twisting peninsulas, and islands. Spain conquered and colonized Chile in the century, replacing Inca rule in northern and central Chile. After declaring its independence from Spain in 1818, Chile emerged in the 1830s as a relatively stable authoritarian republic, in the 1960s and 1970s the country experienced severe left-right political polarization and turmoil. The regime, headed by Augusto Pinochet, ended in 1990 after it lost a referendum in 1988 and was succeeded by a coalition which ruled through four presidencies until 2010. Chile is today one of South Americas most stable and prosperous nations and it leads Latin American nations in rankings of human development, competitiveness, income per capita, globalization, state of peace, economic freedom, and low perception of corruption. It also ranks high regionally in sustainability of the state, Chile is a founding member of the United Nations, the Union of South American Nations and the Community of Latin American and Caribbean States. There are various theories about the origin of the word Chile, another theory points to the similarity of the valley of the Aconcagua with that of the Casma Valley in Peru, where there was a town and valley named Chili. Another origin attributed to chilli is the onomatopoeic cheele-cheele—the Mapuche imitation of the warble of a locally known as trile. The Spanish conquistadors heard about this name from the Incas, ultimately, Almagro is credited with the universalization of the name Chile, after naming the Mapocho valley as such. The older spelling Chili was in use in English until at least 1900 before switching over to Chile, stone tool evidence indicates humans sporadically frequented the Monte Verde valley area as long as 18,500 years ago. About 10,000 years ago, migrating Native Americans settled in fertile valleys, settlement sites from very early human habitation include Monte Verde, Cueva del Milodon and the Pali Aike Craters lava tube. They fought against the Sapa Inca Tupac Yupanqui and his army, the result of the bloody three-day confrontation known as the Battle of the Maule was that the Inca conquest of the territories of Chile ended at the Maule river. The next Europeans to reach Chile were Diego de Almagro and his band of Spanish conquistadors, the Spanish encountered various cultures that supported themselves principally through slash-and-burn agriculture and hunting. The conquest of Chile began in earnest in 1540 and was carried out by Pedro de Valdivia, one of Francisco Pizarros lieutenants, who founded the city of Santiago on 12 February 1541. Although the Spanish did not find the gold and silver they sought, they recognized the agricultural potential of Chiles central valley
listen), Basque: pattar [paˈcar], Catalan: aiguardent [ajɣwərˈðen], Galician: augardente [awɣaɾˈðente], Portuguese: aguardente [aɣwɐɾˈðẽt(ɨ)], [agwɐʁˈdẽtʃi]) is a generic term for alcoholic beverages that contain between 29% and 60% alcohol by volume. The word is a compound of the Romance languages' words for "water" (agua in Spanish; aigua in Catalan; água in Portuguese; auga in Galician) and "fiery" (ardiente in Spanish; ardent in Catalan; ardente in Portuguese and Galician), similarly to the English term "firewater". Both aguardiente and brandy—from the Dutch expression for "burnt (i.e., distilled) wine"—originated as terms for distilled spirits using whatever ingredients were available locally.
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