1.
Turin
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Turin is a city and an important business and cultural centre in northern Italy, capital of the Piedmont region and was the first capital city of Italy. The city is located mainly on the bank of the Po River, in front of Susa Valley and surrounded by the western Alpine arch. The population of the city proper is 892,649 while the population of the area is estimated by Eurostat to be 1.7 million inhabitants. The Turin metropolitan area is estimated by the OECD to have a population of 2.2 million, in 1997 a part of the historical center of Torino was inscribed in the World Heritage List under the name Residences of the Royal House of Savoy. Turin is well known for its Renaissance, Baroque, Rococo, Neo-classical, many of Turins public squares, castles, gardens and elegant palazzi such as Palazzo Madama, were built between the 16th and 18th centuries. This was after the capital of the Duchy of Savoy was moved to Turin from Chambery as part of the urban expansion, the city used to be a major European political center. Turin was Italys first capital city in 1861 and home to the House of Savoy, from 1563, it was the capital of the Duchy of Savoy, then of the Kingdom of Sardinia ruled by the Royal House of Savoy and finally the first capital of the unified Italy. Turin is sometimes called the cradle of Italian liberty for having been the birthplace and home of notable politicians and people who contributed to the Risorgimento, such as Cavour. The city currently hosts some of Italys best universities, colleges, academies, lycea and gymnasia, such as the University of Turin, founded in the 15th century, in addition, the city is home to museums such as the Museo Egizio and the Mole Antonelliana. Turins attractions make it one of the worlds top 250 tourist destinations, Turin is ranked third in Italy, after Milan and Rome, for economic strength. With a GDP of $58 billion, Turin is the worlds 78th richest city by purchasing power, as of 2010, the city has been ranked by GaWC as a Gamma World city. Turin is also home to much of the Italian automotive industry, the Taurini were an ancient Celto-Ligurian Alpine people, who occupied the upper valley of the Po River, in the center of modern Piedmont. In 218 BC, they were attacked by Hannibal as he was allied with their long-standing enemies, the Taurini chief town was captured by Hannibals forces after a three-day siege. As a people they are mentioned in history. It is believed that a Roman colony was established in 27 BC under the name of Castra Taurinorum, both Livy and Strabo mention the Taurinis country as including one of the passes of the Alps, which points to a wider use of the name in earlier times. In the 1st century BC, the Romans created a military camp, the typical Roman street grid can still be seen in the modern city, especially in the neighborhood known as the Quadrilatero Romano. Via Garibaldi traces the path of the Roman citys decumanus which began at the Porta Decumani. The Porta Palatina, on the side of the current city centre, is still preserved in a park near the Cathedral
2.
Espresso
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Espresso is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods, has a concentration of suspended and dissolved solids. As a result of the brewing process, the flavors. Espresso is also the base for drinks such as a caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white. The spelling expresso is sometimes used, while some state that this spelling is incorrect. Espresso is made by forcing hot water under high pressure through finely ground. Tamping down the coffee promotes the waters even penetration of the grounds and this process produces an almost syrupy beverage by extracting both solid and dissolved components. The crema is produced by emulsifying the oils in the coffee into a colloid. Generally, one uses a machine to make espresso. Today, however, it is common for the pressure to be generated by an electric pump. The technical parameters outlined by the Italian Espresso National Institute for making a certified Italian espresso are and it is not a specific bean, bean blend, or roast level. Any bean or roasting level can be used to produce authentic espresso, for example, in southern Italy, a darker roast is generally preferred. Farther north, the moves toward slightly lighter roasts, while outside Italy. Espresso has risen in popularity worldwide since the 1980s, in the United States, cafés serve many variations by adding syrup, whipped cream, flavor extracts, soy milk, and spices to their drinks. The American Pacific Northwest has been viewed as the driver behind this trend, the popularity later spread to shops in other regions and into homes as kitchen-friendly machines became available at moderate cost. In other parts of the world, espresso has long been the method of coffee preparation in restaurants, bars. Angelo Moriondo’s Italian patent for a steam-driven instantaneous coffee beverage making device, author Ian Bersten, whose history of coffee brewers is cited below, claims to have been the first to discover Moriondo’s patent. Bersten describes the device as “… almost certainly the first Italian bar machine that controlled the supply of steam and water separately through the coffee” and Moriondo as “
3.
Coffeemaker
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Coffeemakers or coffee machines are cooking appliances used to brew coffee. Cold water is poured into a chamber, which is then heated up to the boiling point. This is also called automatic drip-brew, for hundreds of years, making a cup of coffee was a simple process. Roasted and ground coffee beans were placed in a pot or pan, pots were designed specifically for brewing coffee, all with the purpose of trying to trap the coffee grounds before the coffee is poured. Typical designs feature a pot with a flat expanded bottom to catch sinking grounds, other designs feature a wide bulge in the middle of the pot to catch grounds when coffee is poured. In France, in about 1710, the Infusion brewing process was introduced and this involved submersing the ground coffee, usually enclosed in a linen bag, in hot water and letting it steep or infuse until the desired strength brew was achieved. There were lots of innovations from France in the late 18th century, with help from Jean-Baptiste de Belloy, the Archbishop of Paris, the idea that coffee should not be boiled gained acceptance. The first modern method for making coffee using a coffee filter—drip brewing—is more than 125 years old, the biggin, originating in France ca. 1780, was a two-level pot holding coffee in a sock in an upper compartment into which water was poured. Coffee was then dispensed from a spout on the side of the pot, the quality of the brewed coffee depended on the size of the grounds - too coarse and the coffee was weak, too fine and the water would not drip the filter. A major problem with this approach was that the taste of the cloth filter - whether cotton, among other French innovations, Count Rumford, an eccentric American scientist residing in Paris, developed a French Drip Pot with an insulating water jacket to keep the coffee hot. Also, the first metal filter was developed and patented by French inventor, other coffee brewing devices became popular throughout the nineteenth century, including various machines using the vacuum principle. The Napier Vacuum Machine, invented in 1840, was an example of this type. While generally too complex for use, vacuum devices were prized for producing a clear brew. The principle of a brewer was to heat water in a lower vessel until expansion forced the contents through a narrow tube into an upper vessel containing ground coffee. The Bauhaus interpretation of this device can be seen in Gerhard Marcks Sintrax coffee maker of 1925, an early variant technique, called a balance siphon, was to have the two chambers arranged side-by-side on a sort of scale-like device, with a counterweight attached opposite the initial chamber. In this way, a sort of primitive automatic brewing method was achieved, an electrically heated stove was incorporated into the design of the vacuum brewer. Water was heated in a well, which reduced wait times
4.
Liqueur
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A liqueur is an alcoholic beverage made from a distilled spirit that has been flavored with fruit, cream, herbs, spices, flowers or nuts and bottled with added sugar or other sweetener. Liqueurs are typically sweet, they are usually not aged for long after the ingredients are mixed. In the United States and Canada, where spirits are often called liquor, there is confusion over liqueurs and liquors. You can distinguish them from each other because liqueurs are quite sweet and often syrupy in consistency, most liqueurs have a lower alcohol content than spirits, but some contain as much as 55% ABV. Liqueurs are historical descendants of herbal medicines, they were made in Italy as early as the 13th century and were prepared by monks. Nowadays, liqueurs are made worldwide and are served in many ways, by themselves, poured over ice, with coffee, mixed with cream or other mixers to create cocktails and they are often served with or after a dessert. Liqueurs are also used in cooking, some liqueurs are prepared by infusing certain woods, fruits, or flowers in either water or alcohol and adding sugar or other items. Others are distilled from aromatic or flavoring agents, layered drinks are made by floating different-colored liqueurs in separate layers. Each liqueur is poured slowly into a glass over the back of a spoon or down a glass rod, so that the liquids of different densities remain unmixed, the word liqueur comes from the Latin liquifacere via French. Liqueurs Liqueurs at The Cooks Thesaurus
5.
Paris
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Paris is the capital and most populous city of France. It has an area of 105 square kilometres and a population of 2,229,621 in 2013 within its administrative limits, the agglomeration has grown well beyond the citys administrative limits. By the 17th century, Paris was one of Europes major centres of finance, commerce, fashion, science, and the arts, and it retains that position still today. The aire urbaine de Paris, a measure of area, spans most of the Île-de-France region and has a population of 12,405,426. It is therefore the second largest metropolitan area in the European Union after London, the Metropole of Grand Paris was created in 2016, combining the commune and its nearest suburbs into a single area for economic and environmental co-operation. Grand Paris covers 814 square kilometres and has a population of 7 million persons, the Paris Region had a GDP of €624 billion in 2012, accounting for 30.0 percent of the GDP of France and ranking it as one of the wealthiest regions in Europe. The city is also a rail, highway, and air-transport hub served by two international airports, Paris-Charles de Gaulle and Paris-Orly. Opened in 1900, the subway system, the Paris Métro. It is the second busiest metro system in Europe after Moscow Metro, notably, Paris Gare du Nord is the busiest railway station in the world outside of Japan, with 262 millions passengers in 2015. In 2015, Paris received 22.2 million visitors, making it one of the top tourist destinations. The association football club Paris Saint-Germain and the rugby union club Stade Français are based in Paris, the 80, 000-seat Stade de France, built for the 1998 FIFA World Cup, is located just north of Paris in the neighbouring commune of Saint-Denis. Paris hosts the annual French Open Grand Slam tennis tournament on the red clay of Roland Garros, Paris hosted the 1900 and 1924 Summer Olympics and is bidding to host the 2024 Summer Olympics. The name Paris is derived from its inhabitants, the Celtic Parisii tribe. Thus, though written the same, the name is not related to the Paris of Greek mythology. In the 1860s, the boulevards and streets of Paris were illuminated by 56,000 gas lamps, since the late 19th century, Paris has also been known as Panam in French slang. Inhabitants are known in English as Parisians and in French as Parisiens and they are also pejoratively called Parigots. The Parisii, a sub-tribe of the Celtic Senones, inhabited the Paris area from around the middle of the 3rd century BC. One of the areas major north-south trade routes crossed the Seine on the île de la Cité, this place of land and water trade routes gradually became a town
6.
Bronze medal
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The outright winner receives a gold medal and the second place a silver medal. More generally, bronze is traditionally the most common used for all types of high-quality medals. The practice of awarding bronze third place medals began at the 1904 Olympic Games in St. Louis, Missouri, prior to which only first, minting Olympic medals is the responsibility of the host city. From 1972–2000, Cassiolis design remained on the obverse with a design by the host city on the reverse. Noting that Cassiolis design showed a Roman amphitheatre for what was originally a Greek game, winter Olympics medals have been of more varied design. In 1995, a study was carried out by social psychologists Victoria Medvec, Scott Madey, the study showed that athletes who won the bronze medal were significantly happier with their winning than those athletes who won the silver medal. The silver medalists were more frustrated because they had missed the gold medal and this is more pronounced in knockout competitions, where the bronze medals are achieved by winning a playoff, whereas silver medals are awarded after a defeat in the final. This psychological phenomenon was parodied in the Jerry Seinfeld special Im Telling You for the Last Time, bronze and brass ornamental work Third place playoff Medal Designs for all Olympic Games
7.
International Standard Book Number
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The International Standard Book Number is a unique numeric commercial book identifier. An ISBN is assigned to each edition and variation of a book, for example, an e-book, a paperback and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, the method of assigning an ISBN is nation-based and varies from country to country, often depending on how large the publishing industry is within a country. The initial ISBN configuration of recognition was generated in 1967 based upon the 9-digit Standard Book Numbering created in 1966, the 10-digit ISBN format was developed by the International Organization for Standardization and was published in 1970 as international standard ISO2108. Occasionally, a book may appear without a printed ISBN if it is printed privately or the author does not follow the usual ISBN procedure, however, this can be rectified later. Another identifier, the International Standard Serial Number, identifies periodical publications such as magazines, the ISBN configuration of recognition was generated in 1967 in the United Kingdom by David Whitaker and in 1968 in the US by Emery Koltay. The 10-digit ISBN format was developed by the International Organization for Standardization and was published in 1970 as international standard ISO2108, the United Kingdom continued to use the 9-digit SBN code until 1974. The ISO on-line facility only refers back to 1978, an SBN may be converted to an ISBN by prefixing the digit 0. For example, the edition of Mr. J. G. Reeder Returns, published by Hodder in 1965, has SBN340013818 -340 indicating the publisher,01381 their serial number. This can be converted to ISBN 0-340-01381-8, the check digit does not need to be re-calculated, since 1 January 2007, ISBNs have contained 13 digits, a format that is compatible with Bookland European Article Number EAN-13s. An ISBN is assigned to each edition and variation of a book, for example, an ebook, a paperback, and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, a 13-digit ISBN can be separated into its parts, and when this is done it is customary to separate the parts with hyphens or spaces. Separating the parts of a 10-digit ISBN is also done with either hyphens or spaces, figuring out how to correctly separate a given ISBN number is complicated, because most of the parts do not use a fixed number of digits. ISBN issuance is country-specific, in that ISBNs are issued by the ISBN registration agency that is responsible for country or territory regardless of the publication language. Some ISBN registration agencies are based in national libraries or within ministries of culture, in other cases, the ISBN registration service is provided by organisations such as bibliographic data providers that are not government funded. In Canada, ISBNs are issued at no cost with the purpose of encouraging Canadian culture. In the United Kingdom, United States, and some countries, where the service is provided by non-government-funded organisations. Australia, ISBNs are issued by the library services agency Thorpe-Bowker
