1.
Biscuit
–
Biscuit is a term used for a diverse variety of baked, commonly flour-based food products. The term is applied to two products in North America and the Commonwealth of Nations and Europe. The North American biscuit is typically a soft, leavened quick bread and this article covers the other type of biscuit, which is typically hard, flat and unleavened. In Commonwealth English and Hiberno-English, a biscuit is a baked product that would be called either a cookie or a cracker in the United States. Biscuits in the United Kingdom, the Isle of Man and Ireland are hard and may be savoury or sweet, such as biscuits, digestives, hobnobs, ginger nuts, rich tea, bourbons. In the Commonwealth Nations and Ireland, the term typically refers to only one type of biscuit, however. In the United States and some parts of English Canada, a biscuit is a bread, somewhat similar to a scone. Leavening is achieved through the use of baking powder or when using buttermilk baking soda, biscuits are usually referred to as either baking powder biscuits or buttermilk biscuits if buttermilk is used rather than milk as a liquid. A Southern regional variation using the term beaten biscuit is closer to hardtack than soft dough biscuits, the Old French word bescuit is derived from the Latin words bis and coquere, coctus, and, hence, means twice-cooked. This is because biscuits were originally cooked in a process, first baked. This term was adapted into English in the 14th century during the Middle Ages, in the Middle English word bisquite, to represent a hard. The Dutch language from around 1703 had adopted the word koekje to have a meaning for a similar hard. When continental Europeans began to emigrate to colonial North America, the two words and their same but different meanings began to clash, the words cookie or cracker became the words of choice to mean a hard, baked product. Further confusion has been added by the adoption of the word biscuit for a small leavened bread popular in the United States, according to the American English dictionary Merriam-Webster, a cookie is a small flat or slightly raised cake. In modern Italian usage, the term biscotto is used to refer to any type of hard twice-baked biscuit, and not only to the cantuccini as in the past. The need for nutritious, easy-to-store, easy-to-carry, and long-lasting foods on long journeys, however, this took up additional space on what were either horse-powered treks or small ships, reducing the time of travel before additional food was required. This resulted in early armies adopting the style of hunter-foraging, the introduction of the baking of processed cereals including the creation of flour provided a more reliable source of food. Egyptian sailors carried a flat, brittle loaf of bread called dhourra cake while the Romans had a biscuit called buccellum
Biscuit
–
Beaten biscuits
Biscuit
–
American biscuit (left) and one variety of British biscuit (right) – the American biscuit is soft and flaky like a
scone; whereas British biscuits are hard and dry.
Biscuit
–
Ship's biscuit display in
Kronborg,
Denmark
Biscuit
–
Traditional Polish
Toruń gingerbread pierniki toruńskie
2.
Medieval Europe
–
In the history of Europe, the Middle Ages or Medieval Period lasted from the 5th to the 15th century. It began with the fall of the Western Roman Empire and merged into the Renaissance, the Middle Ages is the middle period of the three traditional divisions of Western history, classical antiquity, the medieval period, and the modern period. The medieval period is subdivided into the Early, High. Population decline, counterurbanisation, invasion, and movement of peoples, the large-scale movements of the Migration Period, including various Germanic peoples, formed new kingdoms in what remained of the Western Roman Empire. In the seventh century, North Africa and the Middle East—once part of the Byzantine Empire—came under the rule of the Umayyad Caliphate, although there were substantial changes in society and political structures, the break with classical antiquity was not complete. The still-sizeable Byzantine Empire survived in the east and remained a major power, the empires law code, the Corpus Juris Civilis or Code of Justinian, was rediscovered in Northern Italy in 1070 and became widely admired later in the Middle Ages. In the West, most kingdoms incorporated the few extant Roman institutions, monasteries were founded as campaigns to Christianise pagan Europe continued. The Franks, under the Carolingian dynasty, briefly established the Carolingian Empire during the later 8th, the Crusades, first preached in 1095, were military attempts by Western European Christians to regain control of the Holy Land from Muslims. Kings became the heads of centralised nation states, reducing crime and violence, intellectual life was marked by scholasticism, a philosophy that emphasised joining faith to reason, and by the founding of universities. Controversy, heresy, and the Western Schism within the Catholic Church paralleled the conflict, civil strife. Cultural and technological developments transformed European society, concluding the Late Middle Ages, the Middle Ages is one of the three major periods in the most enduring scheme for analysing European history, classical civilisation, or Antiquity, the Middle Ages, and the Modern Period. Medieval writers divided history into periods such as the Six Ages or the Four Empires, when referring to their own times, they spoke of them as being modern. In the 1330s, the humanist and poet Petrarch referred to pre-Christian times as antiqua, leonardo Bruni was the first historian to use tripartite periodisation in his History of the Florentine People. Bruni and later argued that Italy had recovered since Petrarchs time. The Middle Ages first appears in Latin in 1469 as media tempestas or middle season, in early usage, there were many variants, including medium aevum, or middle age, first recorded in 1604, and media saecula, or middle ages, first recorded in 1625. The alternative term medieval derives from medium aevum, tripartite periodisation became standard after the German 17th-century historian Christoph Cellarius divided history into three periods, Ancient, Medieval, and Modern. The most commonly given starting point for the Middle Ages is 476, for Europe as a whole,1500 is often considered to be the end of the Middle Ages, but there is no universally agreed upon end date. English historians often use the Battle of Bosworth Field in 1485 to mark the end of the period
Medieval Europe
–
The
Cross of Mathilde, a
crux gemmata made for
Mathilde, Abbess of Essen (973–1011), who is shown kneeling before the Virgin and Child in the
enamel plaque. The body of Christ is slightly later. Probably made in
Cologne or
Essen, the cross demonstrates several medieval techniques:
cast figurative sculpture,
filigree, enamelling, gem polishing and setting, and the reuse of Classical
cameos and
engraved gems.
Medieval Europe
–
A late Roman statue
depicting the four Tetrarchs, now in
Venice
Medieval Europe
–
Coin of
Theodoric
Medieval Europe
–
Mosaic showing
Justinian with
the bishop of
Ravenna, bodyguards, and courtiers
3.
Gingerbread
–
Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg or cinnamon and sweetened with honey, sugar or molasses. Gingerbread foods vary, ranging from a soft, moist loaf cake to something close to a ginger biscuit, originally, the term gingerbread referred to preserved ginger. It then referred to a made with honey and spices. Gingerbread is often used to translate the French term pain dépices or the German term Lebkuchen or Pfefferkuchen, Gingerbread is claimed to have been brought to Europe in 992 CE by the Armenian monk Gregory of Nicopolis. He left Nicopolis, Pompeii, to live in Bondaroy, near the town of Pithiviers and he stayed there seven years and taught gingerbread baking to French Christians. In the 13th century, gingerbread was brought to Sweden by German immigrants, in 15th-century Germany, a gingerbread guild controlled production. Early references from the Vadstena Abbey show that the Swedish nuns were baking gingerbread to ease indigestion in 1444 and it was the custom to bake white biscuits and paint them as window decorations. The first documented trade of gingerbread biscuits dates to the 17th century, where they were sold in monasteries, pharmacies, in Medieval England gingerbread was thought to have medicinal properties. One hundred years later, the town of Market Drayton in Shropshire, UK became known for its gingerbread, as is proudly displayed on their towns welcome sign. The first recorded mention of gingerbread being baked in the dates to 1793, although it was probably made earlier. Gingerbread became widely available in the 18th century, Gingerbread came to the Americas with settlers from Europe. Molasses, which was less expensive than sugar, soon became a common ingredient, the first American cookbook, American Cookery by Amelia Simmons, contained seven different recipes for gingerbread. In England, gingerbread may refer to a cake, or a type of cookie/biscuit made with ginger, in the biscuit form, it commonly takes the form of a gingerbread man. Gingerbread men were first attributed to the court of Queen Elizabeth I, today, however, they are generally served around Christmas. Parkin is a form of soft gingerbread cake made with oatmeal, in the United States, this form of gingerbread is sometimes called gingerbread cake or ginger cake to distinguish it from the harder forms. French pain dépices is somewhat similar, though generally slightly drier, originally French pain dépices did not contain ginger. The hard gingerbread is made in shapes, which are then further decorated with sweets. The tradition of cutting gingerbread into shapes takes many forms, and exists in many countries
Gingerbread
–
Gingerbread
Gingerbread
–
Gingerbread men
Gingerbread
–
Gingerbread with
royal icing
Gingerbread
–
Traditional
Toruń gingerbread
4.
Cookie
–
A cookie is a baked or cooked good that is small, flat, and sweet, usually containing flour, sugar and some type of oil or fat. It may include ingredients such as raisins, oats, chocolate chips or nuts. In most English-speaking countries except for the US and Canada, crisp cookies are called biscuits, chewier biscuits are sometimes called cookies even in the UK. Some cookies may also be named by their shape, such as squares or bars. Cookies or biscuits may be mass-produced in factories, made in bakeries or home-made. Cookies are often served with such as milk, coffee or tea. Factory-made cookies are sold in stores, convenience stores and vending machines. Fresh-baked cookies are sold at bakeries and coffeehouses, with the latter ranging from small business-sized establishments to multinational corporations such as Starbucks, in most English-speaking countries outside North America, including the United Kingdom, the most common word for a crisp cookie is biscuit. The term cookie is used to describe chewier ones. However, in many regions both terms are used, in Scotland the term cookie is sometimes used to describe a plain bun. Cookies that are baked as a layer on a sheet pan and then cut. According to the Scottish National Dictionary, its Scottish name derives from the form of the word cook, giving the Middle Scots cookie. It also gives an etymology, from the Dutch word koekje, the diminutive of koek. There was much trade and cultural contact across the North Sea between the Low Countries and Scotland during the Middle Ages, which can also be seen in the history of curling and, perhaps, golf. Cookies are most commonly baked until crisp or just long enough that they remain soft, Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts, or dried fruits. The softness of the cookie may depend on how long it is baked, a general theory of cookies may be formulated this way. Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion. Water in cakes serves to make the base as thin as possible, in the cookie, the agent of cohesion has become some form of oil
Cookie
–
Chocolate chip cookies
Cookie
–
Chip Cookies.
Cookie
–
A dish full of cookies
Cookie
–
Cookies packed in a tin for shipment
5.
Elizabeth I of England
–
Elizabeth I was Queen of England and Ireland from 17 November 1558 until her death. Sometimes called The Virgin Queen, Gloriana or Good Queen Bess, Elizabeth was the daughter of Henry VIII and Anne Boleyn, his second wife, who was executed two and a half years after Elizabeths birth. Annes marriage to Henry VIII was annulled, and Elizabeth was declared illegitimate, edwards will was set aside and Mary became queen, deposing Lady Jane Grey. During Marys reign, Elizabeth was imprisoned for nearly a year on suspicion of supporting Protestant rebels, in 1558, Elizabeth succeeded her half-sister to the throne and set out to rule by good counsel. She depended heavily on a group of trusted advisers, led by William Cecil, one of her first actions as queen was the establishment of an English Protestant church, of which she became the Supreme Governor. This Elizabethan Religious Settlement was to evolve into the Church of England and it was expected that Elizabeth would marry and produce an heir to continue the Tudor line. She never did, despite numerous courtships, as she grew older, Elizabeth became famous for her virginity. A cult grew around her which was celebrated in the portraits, pageants, in government, Elizabeth was more moderate than her father and half-siblings had been. One of her mottoes was video et taceo, in religion, she was relatively tolerant and avoided systematic persecution. Elizabeth was cautious in foreign affairs, manoeuvring between the powers of France and Spain. She only half-heartedly supported a number of ineffective, poorly resourced military campaigns in the Netherlands, France, by the mid-1580s, England could no longer avoid war with Spain. Englands defeat of the Spanish Armada in 1588 associated Elizabeth with one of the greatest military victories in English history, Elizabeths reign is known as the Elizabethan era. Some historians depict Elizabeth as a short-tempered, sometimes indecisive ruler, towards the end of her reign, a series of economic and military problems weakened her popularity. Such was the case with Elizabeths rival, Mary, Queen of Scots, after the short reigns of Elizabeths half-siblings, her 44 years on the throne provided welcome stability for the kingdom and helped forge a sense of national identity. Elizabeth was born at Greenwich Palace and was named after both her grandmothers, Elizabeth of York and Elizabeth Howard and she was the second child of Henry VIII of England born in wedlock to survive infancy. Her mother was Henrys second wife, Anne Boleyn, at birth, Elizabeth was the heir presumptive to the throne of England. She was baptised on 10 September, Archbishop Thomas Cranmer, the Marquess of Exeter, the Duchess of Norfolk, Elizabeth was two years and eight months old when her mother was beheaded on 19 May 1536, four months after Catherine of Aragons death from natural causes. Elizabeth was declared illegitimate and deprived of her place in the royal succession, eleven days after Anne Boleyns execution, Henry married Jane Seymour, who died shortly after the birth of their son, Prince Edward, in 1537
Elizabeth I of England
–
The "Darnley Portrait" of Elizabeth I (
c. 1575)
Elizabeth I of England
–
The Lady Elizabeth in about 1546, by an unknown artist
Elizabeth I of England
–
The Miroir or Glasse of the Synneful Soul, a translation from the French, by Elizabeth, presented to
Catherine Parr in 1544. The embroidered binding with the monogram KP for "Katherine Parr" is believed to have been worked by Elizabeth.
Elizabeth I of England
–
Mary I, by
Anthonis Mor, 1554
6.
Icing (food)
–
It is used to cover or decorate baked goods, such as cakes or cookies. When it is used between layers of cake, it is called filling, icing can be formed into shapes such as flowers and leaves using a pastry bag. Such decorations are commonplace on birthday and wedding cakes, chefs color dye is commonly added to icing mixtures to achieve the desired color. Sprinkles, coloring mist, edible ink designs, or other decorations are used on top of icing. The simplest icing is a glacé icing, containing powdered sugar and this can be flavored and colored as desired, for example, by using lemon juice in place of the water. More complicated icings can be made by beating fat into powdered sugar, by melting fat and sugar together, by using egg whites, some icings can be made from combinations of sugar and cream cheese or sour cream, or by using ground almonds. Icing can be applied with a such as a knife or spatula, or it can be applied by drizzling or dipping, or by rolling the icing out. The method of application depends on the type and texture of icing being used. Icing may be used between layers in a cake as a filling, or it may be used to completely or partially cover the outside of a cake or other baked product, covering cakes with powdered sugar or other materials were introduced in the 17th century. The icing was applied to the cake then hardened in the oven, the earliest attestation of the verb to ice in this sense seems to date from around 1600, and the noun icing from 1683. Frosting is first attested in 1750
Icing (food)
–
A cake with and icing made with
chocolate and
sour cream
Icing (food)
–
Icing in a bowl before being spread on a cake
Icing (food)
–
Cupcakes decorated by children using a buttercream icing
7.
Chocolate
–
Chocolate /ˈtʃɒklᵻt, -kəlᵻt/ is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground. It is made in the form of a liquid, paste, or in a block, Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica. The earliest evidence of use traces to the Mokaya, with evidence of chocolate beverages dating back to 1900 BCE, the seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted, the shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor, the liquor also may be cooled and processed into its two components, cocoa solids and cocoa butter. Baking chocolate, also called chocolate, contains cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils. Milk chocolate is chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, Cocoa solids are a source of flavonoids and alkaloids, such as theobromine, phenethylamine and caffeine. Many candies are filled with or coated with sweetened chocolate, and bars of solid chocolate, Gifts of chocolate molded into different shapes have become traditional on certain Western holidays, such as Easter and Valentines Day. Chocolate is also used in cold and hot beverages such as milk and hot chocolate and in some alcoholic drinks. Although cocoa originated in the Americas, recent years have seen African nations assuming a role in producing cocoa. Since the 2000s, Western Africa produces almost two-thirds of the worlds cocoa, in 2009, the Salvation Army International Development Department stated that child labor and the human trafficking and slavery of child laborers are used in African cocoa cultivation. The word chocolate entered the English language from Spanish in about 1600, how the word came into Spanish is less certain, and there are competing explanations. The word chocolatl does not occur in central Mexican colonial sources, another derivation comes from the Yucatec Mayan word chokol meaning hot, and the Nahuatl atl meaning water. The Nahuatl term, chicolatl, meaning beaten drink, may derive from the word for the frothing stick, the term chocolate chip was first used in 1940. The term chocolatier, for a chocolate maker, is attested from 1888. Chocolate has been prepared as a drink for all of its history
Chocolate
–
Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown color.
Chocolate
–
Paul Gavarni Woman Chocolate Vendor (1855–57)
Chocolate
–
"Traités nouveaux & curieux du café du thé et du chocolate", by Philippe Sylvestre Dufour, 1685
Chocolate
–
Late Classic, Maya ('Codex' style),
The Princeton Vase, A.D. 670–750,
Princeton University Art Museum, detail of a female figure pouring chocolate
8.
Button
–
In modern clothing and fashion design, a button is a small fastener, now most commonly made of plastic, but also frequently of metal, wood or seashell, which secures two pieces of fabric together. In archaeology, a button can be a significant artifact, in the applied arts and in craft, a button can be an example of folk art, studio craft, or even a miniature work of art. Buttons are most often attached to articles of clothing but can also be used on such as wallets. However, buttons may be sewn onto garments and similar items exclusively for purposes of ornamentation, buttons serving as fasteners work by slipping through a fabric or thread loop, or by sliding through a buttonhole. Other types of fastenings include zippers, Velcro and magnets, buttons made from seashell were used in the Indus Valley Civilization for ornamental purposes by 2000 BCE. Some buttons were carved into geometric shapes and had holes pierced into them so that they could be attached to clothing with thread. Ian McNeil holds that, The button, in fact, was used more as an ornament than as a fastening. It is made of a shell and about 5000 years old. Functional buttons with buttonholes for fastening or closing clothes appeared first in Germany in the 13th century and they soon became widespread with the rise of snug-fitting garments in 13th- and 14th-century Europe. At least one modern smuggler has tried to use this method, also making use of the storage possibilities of metal buttons, during the World Wars, British and U. S. military locket buttons were made, containing miniature working compasses. Buttons can be crafted by artisans, craftspeople or artists from raw materials or found objects. Alternatively, they can be the product of low-tech cottage industry or can be mass-produced in high-tech factories, buttons made by artists are art objects, known to button collectors as studio buttons. Vegetable ivory was said to be the most popular for suits and shirts, nowadays, hard plastic, seashell, metals, and wood are the most common materials used in button-making, the others tending to be used only in premium or antique apparel, or found in collections. Over 60% of the worlds supply comes from Qiaotou, Yongjia County. Flat or sew-through buttons have holes through which thread is sewn to attach the button, flat buttons may be attached by sewing machine rather than by hand, and may be used with heavy fabrics by working a thread shank to extend the height of the button above the fabric. Popular examples of such buttons are shirt studs and cufflinks, Snap fasteners are metal round discs pinched through the fabric. They are often found on clothing, in particular on denim pieces such as pants and jackets and they are more securely fastened to the material. As they rely on a metal rivet attached securely to the fabric and they are made of two couples, the male stud couple and the female stud couple
Button
–
Brass buttons from a the uniform of a Danish
WWI artillery lieutenant
Button
–
Modern buttons made from
vegetable ivory
Button
–
Three plastic sew-through buttons (left) and one shank, fabric-covered button (right)
Button
9.
Gum drops
–
Gumdrops are a type of candy. They are brightly colored pectin-based pieces, shaped like a narrow dome and they come in fruit and spice flavors, the latter are also known as spice drops. Gumdrops, spice drops, and their variations are used in baking, candy crafting, decorating and they are often used for decorating cakes and cupcakes. Around Christmas time, this candy is an ingredient used in making gingerbread houses, amongst other delicious and these candies are similar to Dots. The Apollo 9 Command module was nicknamed Gumdrop, chuckles Dots Gummi bear Jelly baby Jujube Maynards Turkish delight Wine gum food portal Cooks. com Gumdrop recipes
Gum drops
–
Gumdrop
10.
Guinness Book of Records
–
The book itself holds a world record, as the best-selling copyrighted book of all time. As of the 2017 edition, it is now in its 63rd year of publication, the international franchise has extended beyond print to include television series and museums. On 10 November 1951, Sir Hugh Beaver, then the director of the Guinness Breweries, went on a shooting party in the North Slob, by the River Slaney in County Wexford. After missing a shot at a golden plover, he involved in an argument over which was the fastest game bird in Europe. That evening at Castlebridge House, he realised that it was impossible to confirm in reference books whether or not the golden plover was Europes fastest game bird. Beaver knew that there must be numerous other questions debated nightly in pubs throughout Ireland and abroad and he realised then that a book supplying the answers to this sort of question might prove successful. Beavers idea became reality when Guinness employee Christopher Chataway recommended University friends Norris and Ross McWhirter, the twin brothers were commissioned to compile what became The Guinness Book of Records in August 1954. A thousand copies were printed and given away, after the founding of The Guinness Book of Records at 107 Fleet Street, the first 198-page edition was bound on 27 August 1955 and went to the top of the British best seller lists by Christmas. The following year, it launched in the US, and sold 70,000 copies, since then, Guinness World Records has become a household name and the global leader in world records. Because the book became a hit, many further editions were printed, eventually settling into a pattern of one revision a year, published in September/October. The McWhirters continued to compile it for many years, Ross McWhirter was assassinated by the Provisional Irish Republican Army in 1975. Following Ross assassination, the feature in the show where questions about records posed by children were answered was called Norris on the Spot, Guinness Superlatives Limited was formed in 1954 to publish the first book. Sterling Publishing owned the rights to the Guinness book in the US for decades, and, under their management, the group was owned by Guinness PLC and subsequently Diageo until 2001, when it was purchased by Gullane Entertainment. Gullane was itself purchased by HIT Entertainment in 2002, with offices in New York City and Tokyo, Guinness World Records global headquarters remain in London, while its museum attractions are based at Ripley headquarters in Orlando, Florida, US. Recent editions have focused on record feats by person competitors, many records also relate to the youngest person who achieved something, such as the youngest person to visit all nations of the world, being Maurizio Giuliano. Each edition contains a selection of the records from the Guinness database, as well as new records. The majority of records are no longer listed in the book or on the website. For those unable to wait the 4–6 weeks for a reply, the Guinness Book of Records is the worlds most sold copyrighted book, earning it an entry within its own pages
Guinness Book of Records
–
Guinness World Records certificate
Guinness Book of Records
–
The Guinness World Records logo
Guinness Book of Records
–
Lucky Diamond Rich is "the world's most tattooed person", and has tattoos covering his entire body. He holds the Guinness world record as of 2006, being 100 percent tattooed.
Guinness Book of Records
–
Sultan Kösen (Turkey) is the tallest living person since 17 September 2009, as verified by Guinness World Records. Turkey has 80 records in the book.
11.
IKEA
–
IKEA, is a multinational group, headquartered in the Netherlands, that designs and sells ready-to-assemble furniture, kitchen appliances and home accessories. It has been the worlds largest furniture retailer since at least 2008, the company is known for its modern architectural designs for various types of appliances and furniture, and its interior design work is often associated with an eco-friendly simplicity. The IKEA group has a corporate structure, which the European Union has alleged was designed to avoid over 1 billion Euros in tax payments over the 2009-2014 period. It is controlled by several foundations based in the Netherlands, Luxembourg, as of December 2016, IKEA owns and operates 392 stores in 48 countries. In fiscal year 2016, €36.4 billion worth of goods were sold, the IKEA website contains about 12,000 products and is the closest representation of the entire IKEA range. There were over 2.1 billion visitors to IKEAs websites in the year from September 2015 to August 2016, the company is responsible for approximately 1% of world commercial-product wood consumption, making it one of the largest users of wood in the retail sector. Ingvar Kamprad founded IKEA in 1943 as a mostly mail-order sales business and it began to sell furniture five years later. The first Möbel-IKÉA store was opened in Älmhult, Småland, in 1958, the first stores outside Sweden were opened in Norway and Denmark. The stores spread to parts of Europe in the 1970s, with the first store outside Scandinavia opening in Switzerland. Amid a high level of success, the companys West German executives accidentally opened a store in Konstanz in 1973 instead of Koblenz, later that decade, stores opened in other parts of the world, such as Japan, Australia, Canada, Hong Kong, and Singapore. IKEA further expanded in the 1980s, opening stores in such as France and Spain, Belgium, the United States. The company then expanded into more countries in the 1990s and 2000s, Germany, with 50 stores, is IKEAs biggest market, followed by the United States, with 44 stores. At the end of the 2009 financial year, the IKEA group operated 267 stores in 25 countries, the first IKEA store in Latin America opened on 17 February 2010 in Santo Domingo, Dominican Republic. As of July 2013, the presence in developing countries remains minimal. The next store opening in Goyang in 2017 will be larger at 164,000 square meters in gross floor area. IKEA plans to have 6 stores in the country by 2020, four in the Seoul Capital Area, one in Daejeon, the largest store in the Southern Hemisphere is located in Tempe, Sydney, Australia with a total area of 39,000 m2. The biggest store in North America is located in Montreal, in the province of Quebec, the store was opened in 1986 in the Ville-St-Laurent area, and was completely renovated and expanded in 2012-2013. Built in 1986, the initial area was 22,062 m2
IKEA
–
The first IKEA store, located in
Älmhult in Sweden, not far from where the founder was born.
IKEA
–
IKEA
IKEA
–
The world's largest IKEA store located near the
KTX Gwangmyeong Station in
Seoul Capital Area,
South Korea.
IKEA
–
The world's second largest IKEA store, situated at
Kungens Kurva in
Huddinge Municipality, Sweden. This IKEA store was opened in 1965.
12.
Fairy tale
–
Fairy tales may be distinguished from other folk narratives such as legends and explicitly moral tales, including beast fables. The term is used for stories with origins in European tradition and, at least in recent centuries. In less technical contexts, the term is used to describe something blessed with unusual happiness. Colloquially, a tale or fairy story can also mean any far-fetched story or tall tale, it is used especially of any story that not only is not true. Legends are perceived as real, fairy tales may merge into legends, Fairy tales are found in oral and in literary form, the name fairy tale was first ascribed to them by Madame dAulnoy in the late 17th century. Many of todays fairy tales have evolved from stories that have appeared, with variations. The history of the tale is particularly difficult to trace because only the literary forms can survive. Still, according to researchers at universities in Durham and Lisbon, such stories may date back thousands of years, Fairy tales, and works derived from fairy tales, are still written today. Folklorists have classified fairy tales in various ways, the Aarne-Thompson classification system and the morphological analysis of Vladimir Propp are among the most notable. Other folklorists have interpreted the significance, but no school has been definitively established for the meaning of the tales. It moves in a world without definite locality or definite creatures and is filled with the marvelous. In this never-never land, humble heroes kill adversaries, succeed to kingdoms, a fairy tale with a tragic rather than a happy end is called an anti-fairy tale. Although the fairy tale is a genre within the larger category of folktale. The term itself comes from the translation of Madame DAulnoys conte de fées, Vladimir Propp, in his Morphology of the Folktale, criticized the common distinction between fairy tales and animal tales on the grounds that many tales contained both fantastic elements and animals. Were I asked, what is a fairytale, I should reply, Read Undine, that is a fairytale. of all fairytales I know, I think Undine the most beautiful. As Stith Thompson points out, talking animals and the presence of magic seem to be common to the fairy tale than fairies themselves. However, the presence of animals that talk does not make a tale a fairy tale, especially when the animal is clearly a mask on a human face. Steven Swann Jones identified the presence of magic as the feature by which fairy tales can be distinguished from other sorts of folktales, davidson and Chaudri identify transformation as the key feature of the genre
Fairy tale
–
1865 illustration of
Tom Thumb and the
Giant
Fairy tale
–
From
The Facetious Nights of Straparola by
Giovanni Francesco Straparola
Fairy tale
–
A picture by
Gustave Doré of
Mother Goose reading written (literary) fairy tales
Fairy tale
–
Ivan Bilibin 's illustration of the Russian fairy tale about
Vasilisa the Beautiful
13.
Shrek
–
Shrek is a 2001 American computer-animated fantasy-comedy film directed by Andrew Adamson and Vicky Jenson in their directorial debut. It features the voices of Mike Myers, Eddie Murphy, Cameron Diaz and it is loosely based on William Steigs 1990 fairy tale picture book Shrek. and somewhat serves as a parody film, targeting other films adapted from numerous childrens fantasies. The films soundtrack music by Smash Mouth, Eels, Joan Jett, The Proclaimers, Jason Wade, Baha Men. The rights to Steigs book were bought by Steven Spielberg in 1991, before the founding of DreamWorks. However, John H. Shrek originally cast Chris Farley to do the voice for the title character, recording about 80%–90% of his dialogue. After Farley died in 1997 before he could finish, Mike Myers was brought in to work for the character, who after his first recording decided to record his voice in a Scottish accent. The film was originally planned to be motion-captured, but after poor results. The film grossed $484.4 million at the box office. Shrek also received promotion from food chains such as Baskin-Robbins and Burger King and it was acclaimed as an animated film worthy of adult interest, with many adult-oriented jokes and themes but a simple enough plot and humour to appeal to children. Shrek won the first ever Academy Award for Best Animated Feature and was nominated for the Academy Award for Best Adapted Screenplay, the films main character was awarded his own star on the Hollywood Walk of Fame in May 2010. Shrek established DreamWorks Animation as a competitor to Pixar in feature film animation. A fifth film, planned as the last of the series, was cancelled in 2009 with the announcement that the film would conclude the series. However, the film was revived in 2016, with a planned release for 2019/2020. The films success inspired other merchandise, such as video games, a stage musical. Shrek, an ogre who loves the solitude in his swamp. Shrek tells them that he will go ask Farquaad to send them back and he brings along a talking Donkey, who is the only fairytale creature who knows the way to Duloc. Meanwhile, Farquaad tortures the Gingerbread Man into giving the location of the fairytale creatures until his guards rush in with something he has been searching for. He asks The Mirror if his kingdom is the fairest of all but is told that he is not even a king
Shrek
–
Theatrical release poster
Shrek
–
Mike Myers was re-cast as Shrek after
Chris Farley 's death.
14.
Pyotr Ilyich Tchaikovsky
–
He was the first Russian composer whose music made a lasting impression internationally, bolstered by his appearances as a guest conductor in Europe and the United States. Tchaikovsky was honored in 1884, by Emperor Alexander III, although musically precocious, Tchaikovsky was educated for a career as a civil servant. There was scant opportunity for a career in Russia at that time. When an opportunity for such an education arose, he entered the nascent Saint Petersburg Conservatory, Tchaikovskys training set him on a path to reconcile what he had learned with the native musical practices to which he had been exposed from childhood. From this reconciliation, he forged a personal but unmistakably Russian style—a task that did not prove easy, Russian culture exhibited a split personality, with its native and adopted elements having drifted apart increasingly since the time of Peter the Great. This resulted in uncertainty among the intelligentsia about the countrys national identity—an ambiguity mirrored in Tchaikovskys career, despite his many popular successes, Tchaikovskys life was punctuated by personal crises and depression. His homosexuality, which he kept private, has also been considered a major factor. Tchaikovskys sudden death at the age of 53 is generally ascribed to cholera, there is a debate as to whether cholera was indeed the cause of death. While his music has remained popular among audiences, critical opinions were initially mixed, some Russians did not feel it was sufficiently representative of native musical values and expressed suspicion that Europeans accepted the music for its Western elements. Others dismissed Tchaikovskys music as lacking in elevated thought, according to longtime New York Times music critic Harold C, schonberg, and derided its formal workings as deficient because they did not stringently follow Western principles. Pyotr Ilyich Tchaikovsky was born in Votkinsk, a town in Vyatka Governorate in the Russian Empire. His father, Ilya Petrovich Tchaikovsky, had served as a lieutenant colonel and engineer in the Department of Mines and his grandfather, Pyotr Fedorovich Tchaikovsky, served first as a physicians assistant in the army and later as city governor of Glazov in Viatka. His great-grandfather, a Ukrainian Cossack named Fyodor Chaika, distinguished himself under Peter the Great at the Battle of Poltava in 1709, Tchaikovskys mother, Alexandra Andreyevna, was the second of Ilyas three wives,18 years her husbands junior and French on her fathers side. Both Ilya and Alexandra were trained in the arts, including music—a necessity as a posting to an area of Russia also meant a need for entertainment. Of Tchaikovskys six siblings, he was close to his sister Alexandra and twin brothers Anatoly, alexandras marriage to Lev Davydov would produce seven children and lend Tchaikovsky the only real family life he would know as an adult, especially during his years of wandering. One of those children, Vladimir Davydov, whom the composer would nickname Bob, in 1844, the family hired Fanny Dürbach, a 22-year-old French governess. Four-and-a-half-year-old Tchaikovsky was initially too young to study alongside his older brother Nikolai. By the age of six, he had become fluent in French, Dürbach saved much of Tchaikovskys work from this period, which includes his earliest known compositions, and became a source of several childhood anecdotes
Pyotr Ilyich Tchaikovsky
–
Portrait of Pyotr Ilyich Tchaikovsky by
Nikolai Kuznetsov
Pyotr Ilyich Tchaikovsky
Pyotr Ilyich Tchaikovsky
–
The Tchaikovsky family in 1848. Left to right: Pyotr, Alexandra Andreyevna (mother), Alexandra (sister), Zinaida, Nikolai, Ippolit, Ilya Petrovich (father)
Pyotr Ilyich Tchaikovsky
–
Modern view of the Imperial School of Jurisprudence
15.
The Nutcracker
–
The Nutcracker is a two-act ballet, originally choreographed by Marius Petipa and Lev Ivanov with a score by Pyotr Ilyich Tchaikovsky. The libretto is adapted from E. T. A. Hoffmanns story The Nutcracker and it was given its premiere at the Mariinsky Theatre in Saint Petersburg on Sunday, December 18,1892, on a double-bill with Tchaikovskys opera Iolanta. Although the original production was not a success, the 20-minute suite that Tchaikovsky extracted from the ballet was, major American ballet companies generate around 40% of their annual ticket revenues from performances of The Nutcracker. Tchaikovskys score has become one of his most famous compositions, in particular the pieces featured in the suite. Among other things, the score is noted for its use of the celesta, for the ballet, Tchaikovsky would again join forces with Marius Petipa, with whom he had collaborated on The Sleeping Beauty. The material Petipa chose was an adaptation of E. T. A, Hoffmanns story The Nutcracker and the Mouse King by Alexandre Dumas père called The Tale of the Nutcracker. The plot of Hoffmanns story was simplified for the two-act ballet. Hoffmanns tale contains a flashback story within its main plot titled The Tale of the Hard Nut. This had to be excised for the ballet, Petipa gave Tchaikovsky extremely detailed instructions for the composition of each number, down to the tempo and number of bars. The completion of the work was interrupted for a time when Tchaikovsky visited the United States for twenty-five days to conduct concerts for the opening of Carnegie Hall. Tchaikovsky composed parts of The Nutcracker in Rouen, France, the first performance of the ballet was held as a double premiere together with Tchaikovskys last opera, Iolanta, on 18 December 1892, at the Imperial Mariinsky Theatre in St. Petersburg, Russia. Although the libretto was by Marius Petipa, who choreographed the first production has been debated. Petipa began work on the choreography in August 1892, however, illness removed him from its completion and his assistant of seven years, although Ivanov is often credited as the choreographer, some contemporary accounts credit Petipa. The childrens roles, unlike many later productions, were performed by real children rather than adults, students of Imperial Ballet School of St. Petersburg, the first performance of The Nutcracker was not deemed a success. The reaction to the dancers themselves was ambivalent, while some critics praised DellEra on her pointework as the Sugar Plum Fairy, one critic called her corpulent and podgy. Olga Preobrajenskaya as the Columbine doll was panned by one critic as completely insipid, Alexandre Benois described the choreography of the battle scene as confusing, One can not understand anything. Disorderly pushing about from corner to corner and running backwards and forwards – quite amateurish, the libretto was criticized for being lopsided and for not being faithful to the Hoffmann tale. Some found the transition between the world of the first scene and the fantasy world of the second act too abrupt
The Nutcracker
The Nutcracker
–
Swan Lake (1876)
Sleeping Beauty (1889) The Nutcracker (1892)
List of all compositions
The Nutcracker
–
(Left to right) Lydia Rubtsova as Marianna, Stanislava Belinskaya as Clara and Vassily Stukolkin as Fritz, in the original production of The Nutcracker (Imperial Mariinsky Theatre, St. Petersburg, 1892).
The Nutcracker
–
Olga Preobrazhenskaya as the Sugar Plum Fairy and Nikolai Legat as Prince Coqueluche in the Grand pas de deux in the original production of The Nutcracker. Imperial Mariinsky Theatre, St. Petersburg, c. 1900
16.
Candy Land
–
Candy Land is a simple racing board game currently published by Hasbro. The game requires no reading and minimal counting skills, making it suitable for young children, due to the design of the game, there is no strategy involved, players are never required to make choices, just follow directions. The winner is predetermined by the shuffle of the cards, a perennial favorite, the game sells about one million copies per year. The race is woven around a storyline about finding King Kandy, the board consists of a winding, linear track made of 134 spaces, most red, green, blue, yellow, orange or purple. The remaining pink spaces are named such as Candy Cane Forest and Gum Drop Mountain, or characters such as Queen Frostine. Players take turns removing the top card from a stack, most of which one of six colors. Some cards have two marks of a color, in case the player moves the marker ahead to the second-next space of that color. The deck has one card for each named location, and drawing such a card moves a player directly to that board location. This move can be either forward or backward in the classic game, prior to the 2006 edition, the board had three colored spaces marked with a dot. Two of these spaces were designated as cherry pitfalls and the other was situated in Molasses Swamp, a player who lands on such a space is stuck until a card is drawn of the same color as the square. In the 2006 version, dot spaces were replaced with licorice spaces that prompt the player landing on it to lose the next turn. The 2004 version changed the last space from a square to a rainbow space, meaning it applies to any color drawn by a player. As of 2013, Candy Land is being sold by Hasbro with a spinner instead of cards, the spinner includes all outcomes that were previously on the cards. The game was designed in 1948 by Eleanor Abbott, while she was recovering from polio in San Diego, the game was made for and tested by the children in the same wards on the hospital. The children suggested that Abbott submit the game to Milton Bradley Company, the game was bought by Milton Bradley and first published in 1949 as a temporary fill in for their then main product line, school supply. Candy Land became Milton Bradleys best selling game surpassing its previous top seller, Uncle Wiggly, the original art has been purported to be by Abbott, but who the artist was remains a mystery. In 1984, Hasbro purchased Milton Bradley, Landmark Entertainment Group revamped the game with new art, adding characters and a story line in 1984. Hasbro produces several versions of the game and treats it as a brand, for example, they market Candy Land puzzles, a travel version, a personal computer game, and a handheld electronic version
Candy Land
–
Candy Land
17.
The Muppet Show
–
The Muppet Show is a family-oriented comedy-variety television series that was produced by puppeteer Jim Henson and features The Muppets. The programmes were recorded at ATVs Elstree Studios in Borehamwood, England, the series shows a vaudeville or music hall-style song-and-dance variety show, as well as glimpses behind the scenes of such a show. Kermit the Frog stars as a showrunner who tries to control of the antics of the other Muppet characters. The show was known for physical slapstick, sometimes absurdist comedy. Each episode also featured a human guest star, as the shows popularity rose, many celebrities were eager to perform with the Muppets on television and in film. Many of the puppeteers also worked on Sesame Street, Jerry Juhl and Jack Burns were two of the show writers. The music was performed by Jack Parnell and his orchestra, since 1969, Sesame Street had given Jim Hensons Muppet creations exposure, however, Henson began to perceive that he was pigeonholed as a childrens entertainer. He sought to create a programme that could be enjoyed by young, Two specials were produced and aired on ABC that are considered pilots for The Muppet Show. Neither led to the sale of a network series. However, the prime-time access rule had just been enacted, which took the 7,30 to 8 pm ET slot from the networks and turned it over to their affiliates. CBS suggested it would be interested in Hensons proposal as a series it could purchase for its owned-and-operated stations. According to the pitch reel, Rowan & Martins Laugh-In co-creator George Schlatter was originally going to be involved. Henson put aside his misgivings about syndication and accepted, the Muppet Show Theme is the shows theme song. It is the opening and closing theme for episode of The Muppet Show and was performed by The Muppets in a scene of The Muppets. Each episode ended with an instrumental performance of The Muppet Show Theme by the Muppet orchestra before Statler. Some last laugh sequences featured other Muppets on the balcony, for example, in one episode, the Muppets of Sesame Street appeared behind the duo who told them, How should we know how to get to Sesame Street. We dont even know how to get out of this stupid theater box, every series, the TV version of the song was presented with re-worked lyrics. While the opening sequence evolved visually over the course of the five series
The Muppet Show
–
The Muppet Show
The Muppet Show
–
John Cleese as a Mexican maraca soloist as part of his 1977 guest appearance on The Muppet Show
The Muppet Show
–
Statue of
Jim Henson and
Kermit the Frog at
College Park, Maryland
The Muppet Show
–
Fozzie Bear (left) and
Rowlf the Dog (right) perform "English Country Garden" on episode 2.18 of The Muppet Show
18.
Don Knotts
–
Jesse Donald Don Knotts was an American comedic actor, best known as Barney Fife on The Andy Griffith Show, a 1960s sitcom for which he earned five Emmy awards. He also played Luther Heggs in The Ghost and Mr. Chicken and he also portrayed Ralph Furley in Threes Company. In 1996, TV Guide ranked him #27 on its 50 Greatest TV Stars of All Time list, Knotts was born in Morgantown, West Virginia, the youngest of four sons born to William Jesse Knotts and his wife, Elsie Luzetta Knotts. Knotts parents were married in Spraggs, Pennsylvania, just north of Morgantown, Knotts paternal ancestors emigrated from England to America in the 17th century, originally settling in Queen Annes County, Maryland. Dons brothers were, Willis, William, and Ralph, Knotts father William Knotts was a farmer. Dons mother was 40 at the time of his birth, Dons father suffered from mental illness, he had a nervous breakdown due to the stress of Dons birth. Afflicted with schizophrenia and alcoholism, William sometimes terrorized Don with a knife, William died of pneumonia when Don was 13 years old. Don and his three brothers were raised by their mother, who ran a boarding house in Morgantown. She died in 1969 at age 84 and her son William Earl Shadow Knotts preceded her in death in 1941, at age 31. They are buried in the plot at Beverly Hills Memorial Park. Don Knotts is a cousin of Ron Howard, a co-star on The Andy Griffith Show. Knotts graduated from Morgantown High School, after enlisting in the Army and serving in World War II, Knotts earned a bachelors degree in education with a minor in speech from West Virginia University, graduating in 1948. He was a member of Phi Sigma Kappa Fraternity and Alpha Psi Omega Honor Society while at WVU, before he entered high school, Knotts began performing as a ventriloquist and comedian at various church and school functions. After high school, he traveled to New York City to try and make his way as a comedian, after his college freshman year, Knotts joined the United States Army and spent most of his service entertaining troops. He toured the Pacific Islands as a comedian as part of a G. I. variety show called Stars and his ventriloquist act included a dummy named Danny Hooch Matador. In a TV Guide interview in the 1970s, he said that he had tired of playing straight man for a hunk of wood when he was in the Army. According to Knotts, he tossed the dummy overboard off a ship in the South Pacific and he swore that he could hear the dummy calling for help as the ship sailed on, leaving him bobbing helplessly in the waves. Knotts served in the United States Army from June 21,1943 to January 6,1946, discharged in the rank of Technician Grade 5, which was the equivalent of a Corporal
Don Knotts
–
Knotts in 1975
Don Knotts
–
As Barney Fife, Knotts gets the help of Sheriff Taylor when his gun gets stuck on his finger.
Don Knotts
–
On a 1967 Andy Griffith special, Knotts plays the outraged wife of
Tennessee Ernie Ford, as Griffith looks on.
Don Knotts
–
Don Knotts' grave
19.
Frank Oz
–
Frank Oz is an English-born American puppeteer, filmmaker and actor. His career began as a puppeteer, where he performed the Muppet characters of Miss Piggy, Fozzie Bear, Animal, and Sam Eagle in The Muppet Show, and Cookie Monster, Bert, and Grover in Sesame Street. He is also known for being the puppeteer and voice of Yoda in the Star Wars films and his work as a director includes Little Shop of Horrors, Dirty Rotten Scoundrels, What About Bob. In & Out, Bowfinger, The Score and Death at a Funeral, Oz was born in Hereford, England, the son of Frances and Isidore Oznowicz, both of whom were puppeteers. His father was also a window trimmer and his parents moved to England after fighting the Nazis with the Dutch Brigades. Ozs Dutch/Polish father was Jewish and his Flemish mother was a lapsed Roman Catholic, Oz left England when he was six months old and lived in Belgium until he was five. Oz and his moved to Montana in 1951. They eventually settled in Oakland, California, Oz attended Oakland Technical High School and Oakland City College. He worked as a puppeteer at Childrens Fairyland as a teenager with the Vagabond Puppets, a production of the Oakland Recreation Department. Oz is known for his work as a puppeteer, performing with Jim Hensons Muppets and his characters have included Miss Piggy, Fozzie Bear, Animal, and Sam Eagle on The Muppet Show, and Grover, Cookie Monster and Bert on Sesame Street. In addition to performing a variety of characters, Oz has been one of the primary responsible for the development of the Muppets over the last 30 years. His puppetry work spans from 1963 to the present, although he retired completely from the Muppets in 2000, in 2001, his characters were taken over primarily by Eric Jacobson (with David Rudman as Cookie Monster. Oz is also known as the performer of Jedi Master Yoda from George Lucas Star Wars series, Jim Henson had originally been contacted by Lucas about possibly performing Yoda. Henson was pre-occupied and suggested Oz to be assigned as chief puppeteer, while Stuart Freeborn designed and fabricated the Yoda puppet, Oz performed the voice and puppet for Yoda in The Empire Strikes Back, Return of the Jedi and Star Wars, Episode I – The Phantom Menace. Oz also provided the voice of the computer-generated imagery Yoda in Star Wars, Episode II – Attack of the Clones and Star Wars, the conversion to CGI was met with some criticism among fans but Oz himself said that was exactly what should have done. Oz had a deal of creative input on the character and was himself responsible for creating the characters trademark syntax. Inspiration as a film-maker came to Oz upon a viewing of the film Touch of Evil, I think it opened up my view of film—that theres so much more that could be done. Actually, by breaking so many rules, he allowed other people to say, Hey, I can maybe think of some stuff and he just opened up the possibilities more for me
Frank Oz
–
Oz at the 38th Annual Saturn Awards 2012
20.
Jim Henson
–
James Maury Henson was an American puppeteer, artist, cartoonist, inventor, screenwriter, film director and producer who achieved international fame as the creator of the Muppets. Born in Greenville, Mississippi, and raised in Leland, Mississippi, while he was a freshman at the University of Maryland, College Park, he created Sam and Friends, a five-minute sketch-comedy puppet show that appeared on television. After graduating from the University of Maryland with a degree in economics, he produced coffee advertisements. Feeling the need for more output, Henson founded Muppets Inc. in 1958. Henson became famous in the 1960s when he joined the educational television program Sesame Street. He also appeared on the comedy show Saturday Night Live. In 1976, after scrapping plans for a Broadway show, he produced The Muppet Show and he won fame for his creations, particularly Kermit the Frog, Rowlf the Dog, and Ernie, and was involved with Sesame Street for over 20 years. Rowlf the Dog was a cast member on the Jimmy Dean Show in the early 60s, during the later years of his life, he also founded the Jim Henson Foundation and Jim Hensons Creature Shop. His involvement in two television programs—The Storyteller and The Jim Henson Hour—led to Emmy Award wins, in the weeks after his death, he was celebrated in a wave of tributes. He was posthumously inducted into the Hollywood Walk of Fame in 1991, and as a Disney Legend in 2011. He was raised as a Christian Scientist and spent his childhood in Leland, Mississippi, before moving with his family to University Park, Maryland, near Washington. In 1954, while attending Northwestern High School, he working for WTOP-TV. After graduating from school, Henson enrolled at the University of Maryland, College Park, as a studio arts major. A puppetry class offered in the arts department introduced him to the craft and textiles courses in the College of Home economics. As a freshman, he had asked to create Sam and Friends. The characters on Sam and Friends were forerunners of Muppets, Henson would remain at WRC for seven years, from 1954 to 1961. A marionettes arms are manipulated by strings, but Henson used rods to move his Muppets arms, when Henson began work on Sam and Friends, he asked fellow University of Maryland sophomore Jane Nebel to assist him. The show was a success, but after graduating from college
Jim Henson
–
Henson at the 1989
Emmy Awards
Jim Henson
–
Henson and producer
George Lucas working on
Labyrinth in 1986
Jim Henson
–
Disney artists Joe Lanzisero and Tim Kirk drew this tribute of
Mickey Mouse consoling
Kermit the Frog, which appeared in the Summer 1990 issue of WD Eye,
Walt Disney Imagineering 's employee magazine.
21.
Dave Goelz
–
David Charles Dave Goelz is an American puppeteer best known for his association with the Muppets, and in particular with the Muppet character Gonzo. His other Muppet characters include Bunsen Honeydew, Zoot, Beauregard the stagehand and he also performed the characters of Boober Fraggle and Uncle Travelling Matt on Fraggle Rock. He also performed the puppetry for various characters, including Sir Didymus, outside of puppeteering, he is the current voice actor for the Walt Disney World character Figment. He also provided the voice of the elephant bird creature in Dennis Nolans 1976 animated short film Monster Bubbles, after Jim Henson died in 1990, Goelz took over puppeteering Waldorf in 1992. The mechanically-minded Goelz worked for companies as John Deere, American Airlines. Who were these people who created the puppets, costumes and performances that were so evocative, while working full-time for an electronics firm, Goelz began dabbling with puppet building. He met Frank Oz at a festival in 1972, and during a vacation in New York City. A few months later, Goelz showed his portfolio to Jim Henson. His first assignment was to build puppets and design effects for a proposed Broadway show, upon Goelzs return to California, he learned that he had been replaced by his electronics employer, so he set up shop creating puppets and videos for industrial videos. Eight months later, in the fall of 1974, Henson offered him a position as a builder/designer. Returning to New York, Goelz began work on The Muppet Show, Sex and Violence, for which he built the new host character, Nigel. Working from sketches by Jim Henson, Michael K. Frith, and Bonnie Erickson, he also built Animal, Floyd Pepper, and Zoot, in 1976, Goelz joined the rest of the Henson team and flew to London to begin work on The Muppet Show. In addition to reprising his role of Zoot and playing roles, as in the earlier specials, Goelz was promoted to Principal Muppet Performer with the starring role of Gonzo. The puppet had debuted in The Great Santa Claus Switch, as Cigar Box Frackle, the sad-eyed creation was now given a permanent name and puppeteer. However, in addition to playing Gonzo, Goelz was still employed in the Muppet Workshop, and I of course didnt know anything about performing. I guess I had an aptitude for it, but it was something I hadnt had any training for, so I was learning on the job, and I found the whole thing very stressful. At the end of the first season, I said, Jim, look, is any chance I could come back next year and just be a performer. So I sort of blended into the world that year
Dave Goelz
–
Dave Goelz, March 2009
22.
Jerry Nelson
–
Jerry L. Nelson was an American puppeteer, singer, and musician, best known for his work with The Muppets. Renowned for his range of characters and singing abilities, he performed Muppet characters on Sesame Street, The Muppet Show, Fraggle Rock. On Sesame Street, Nelsons longest-running character was Count von Count, Nelson did the voice and puppetry for the Count from 1972 until 2012 and continued to provide the Counts voice until his death. Nelson was the first puppeteer to perform Mr. Snuffleupagus, keeping the role from 1971 to 1978. But the reasons for giving it up were because at that time we were doing The Muppet Show and he was a part of the show. So they asked if Id mind giving it up and he also performed many characters on The Muppet Show, including Sgt. Floyd Pepper, Pigs in Space star Dr and he performed Statler in the pilot episode but was replaced by Richard Hunt when he could not perform full-time in the first season. He was a performer for the rest of the shows run. Nelson was also selected to play Statler after Hunts death, after the end of the show, Nelsons Muppets on The Muppet Show were all only supporting roles, but they did occasionally play a central role in an episodes plot. Nelson performed the puppet and voice of Emmet in Emmet Otters Jug-Band Christmas and he later performed the signature song from that show, When the River Meets the Sea, as Robin, in a duet with John Denver for a Muppet Christmas special. That version of the song gets frequent radio airplay during the Christmas season, on Fraggle Rock, he performed Gobo Fraggle, Pa Gorg, and Marjory the Trash Heap. Frank Oz did not perform on Fraggle Rock, and Jim Henson and Richard Hunt limited their time on the show, for this reason, Nelson was asked to perform Gobo, the central role on the show. Nelsons characters were often singers or musicians, Most of his main characters in all three shows sang songs at one time or another. He reprised the role of the announcer in The Muppets and his final performance as the said announcer was part of the Jim Hensons Musical World concert at Carnegie Hall. Archive audio of his role was reused in Muppets Most Wanted. Nelson also performed the voice of General Public in the Cartoon Network animated series Sheep in the Big City. In December 2009, Nelson, who summered in Truro, Massachusetts on Cape Cod, released Truro Daydreams, Nelson had a daughter named Christine from his first marriage to Jacqueline Nelson Gordon. Christine had cystic fibrosis and died from the disease in 1982, caring for her limited Nelsons involvement in the The Muppet Shows first season
Jerry Nelson
–
Nelson in a
Sesame Street publicity photograph from June 2012 shortly before his death. Here he is pictured with the
Count.
23.
The Brothers Grimm (film)
–
The Brothers Grimm is a 2005 adventure fantasy film directed by Terry Gilliam. However, the brothers encounter a genuine fairy tale curse which requires real courage instead of their usual bogus exorcisms. Supporting characters are played by Peter Stormare, Jonathan Pryce, in February 2001, Ehren Kruger sold his spec script to Metro-Goldwyn-Mayer. With Gilliams hiring as director, the script was rewritten by Gilliam and Tony Grisoni, MGM eventually dropped out as distributor, but decided to co-finance The Brothers Grimm with Dimension Films and Summit Entertainment, while Dimension took over distribution duties. The film was entirely in the Czech Republic. Gilliam often had on-set tensions with brothers Bob and Harvey Weinstein, the Brothers Grimm was finally released on 26 August 2005 with mixed reviews and a $105.3 million box office performance. This also marks Terry Gilliams first film to receive a PG-13 rating by the MPAA, wilhelm Grimm and Jakob Grimm arrive in French-occupied Germany during the early 1800s. They go to Karlstadt to rid the town of a witchs ghost, after killing the ghost, it is revealed that the Brothers Grimm have actually set up a fake witch to trick the town. Afterwards, as they are celebrating, Italian torturer Mercurio Cavaldi takes them to the French General Delatombe, Delatombe forces them to solve a mystery, The girls of the small village of Marbaden are disappearing, and the villagers are convinced that supernatural beings are responsible. Long ago, King Childeric I came to the forest to build a city while the Queen experimented with black magic to gain eternal life, a plague swept through the land, and she hid in her tower, while her husband and everyone below her perished. Her spell granted her immortal life, but not the youth and her youthful appearance now only exists in her mirror, the source of her life, as an illusion and nothing more. She needs to drink the blood of young girls to regain her beauty. The Queen is working an enchantment to regain her beauty with the aid of her werewolf huntsman and his axe, crow familiars. The Grimms, with the help of Cavaldi and Angelika, a knowing huntress from the village, after another girl goes missing, Cavaldi takes the Grimms and Angelika back to Delatombe. Because they have failed, Cavaldi is ordered to kill both the Grimms, but, after convincing Delatombe that the magic in the forest is actually caused by German rebels, while Cavaldi stays behind with Angelika in the village, the brothers attempt to get into the tower. Jake succeeds and discovers the Queen and the power of her mirror, meanwhile, another girl, named Sasha, is captured despite Angelika and Cavaldis efforts to save her. Jake rides into the forest alone after a spat with Will, after mistaking a dummy that is smashed into the tower for Jake, Will realizes that Jake needs him to believe in him and assists Jake in climbing up the tower. On the roof of the tower, Jake notices twelve crypts in which the twelve victims must lie, when Sashas body comes up from a well, the werewolf takes her to a tomb
The Brothers Grimm (film)
–
Theatrical release poster
24.
Cake
–
Cake is a form of sweet dessert that is typically baked. Typical cake ingredients are flour, sugar, eggs, butter or oil, a liquid, common additional ingredients and flavourings include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with preserves or dessert sauces, iced with buttercream or other icings. Cake is often served as a dish on ceremonial occasions, such as weddings, anniversaries. There are countless cake recipes, some are bread-like, some are rich and elaborate, the term cake has a long history. The word itself is of Viking origin, from the Old Norse word kaka, the ancient Greeks called cake πλακοῦς, which was derived from the word for flat, πλακόεις. It was baked using flour mixed with eggs, milk, nuts and they also had a cake called “satura”, which was a flat heavy cake. During the Roman period, the name for cake became “placenta” which was derived from the Greek term, placenta were baked on a pastry base or inside a pastry case The Greeks invented beer as a leavener, frying fritters in olive oil, and cheesecakes using goats milk. In ancient Rome, basic bread dough was sometimes enriched with butter, eggs, and honey, latin poet Ovid refers his and his brothers birthday party and cake in his first book of exile, Tristia. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, during the Great Depression, there was a surplus of molasses and the need to provide easily made food to millions of economically depressed people in the United States. One company patented a cake-bread mix in order to deal with this economic situation, in so doing, cake as it is known today became a mass-produced good rather than a home- or bakery-made specialty. Later, during the boom, other American companies developed this idea further, marketing cake mix on the principle of convenience. When sales dropped heavily in the 1950s, marketers discovered that the cake in a box rendered the cake-making function of housewives relatively dispiriting, in order to compensate for this situation, the marketing psychologist Ernest Dichter ushered in the solution to the cake mix problem, frosting. Ever since, cake in a box has become a staple of supermarkets, Cakes are broadly divided into several categories, based primarily on ingredients and mixing techniques. Although clear examples of the difference between cake and bread are easy to find, the classification has always been elusive. For example, banana bread may be considered either a quick bread or a cake. Butter cakes are made from creamed butter, sugar, eggs and they rely on the combination of butter and sugar beaten for an extended time to incorporate air into the batter. A classic pound cake is made with a pound each of butter, sugar, eggs, baking powder is in many butter cakes, such as Victoria sponge
Cake
–
A layered
pound cake filled with
raspberry jam and
lemon curd, and finished with
buttercream frosting
Cake
–
German chocolate cake
Cake
–
Raisin cake
Cake
–
A large cake
garnished with strawberries
25.
Butter cake
–
A butter cake is a cake in which one of the main ingredients is butter, hence the name. Butter cake is baked with basic ingredients, butter, sugar, eggs, flour and it is considered as one of the quintessential cakes in American baking. Butter cake originated from the English pound cake, which traditionally used equal amounts of butter, flour, sugar, butter cakes are traditionally made using a creaming method, in which the butter and sugar are first beaten until fluffy to incorporate air into the butter. Eggs are then added gradually, creating an emulsion, followed by alternating portions of wet, pre-heat the oven to 160 degrees Celsius or Gooey butter cake, a St. Louis variant on butter cake Pound cake
Butter cake
–
Hazelnut brown butter cake
Butter cake
–
Butter cakes
26.
Gooey butter cake
–
Gooey butter cake is a type of cake traditionally made in the American Midwest city of St. Louis. Gooey butter cake is a flat and dense cake made with cake flour, butter, sugar, and eggs, typically near an inch tall. While sweet and rich, it is firm, and is able to be cut into pieces similarly to a brownie. Gooey butter cake is served as a type of coffee cake. There are two variants of the gooey butter, a bakers gooey butter and a cream cheese. It is believed to have originated in the 1930s, the cake is dusted with confectioners sugar before being served. The cake is best eaten soon after baking it and it should be served at room temperature or warm. The cream cheese variant of the gooey butter cake recipe, while close enough to the original, is a designed for easier preparation at home. The cake was supposedly first made by accident in the 1930s by a St. Louis-area German American baker who was trying to make regular cake batter but reversed the proportions of butter, john Hoffman was the owner of the bakery where the mistake was made. The real story is there were two types of butter smears used in his bakery, a butter and a deep butter. The deep butter was used for deep butter coffee cakes, the gooey butter was used as an adhesive for things like Danish rolls and stollens. The gooey butter was smeared across the surface, then the item was placed in coconut, hazelnuts, peanuts, Hoffman hired a new baker who was supposed to make deep butter cakes, but got the two butter smears mixed up. The mistake wasnt caught until after the cakes came out of the proof box, rather than throw them away, Hoffman went ahead and baked them. As this was around the Great Depression that was another reason to be thrifty, the new type of cake sold so well, Hoffman kept producing them and soon, so did the other bakers around St. Louis. Another St. Louis baker, Fred Heimburger, also remembers the cake coming on the scene in the 1930s, as a slip up that became a popular hit and local acquired taste. He liked it enough that Mr. Heimburger tried to promote gooey butter cake by taking samples of it with him when he traveled out of St. Louis to visit other bakers in their shops. They liked it all right, but they couldnt get their customers to buy it, with reactions tending to regard it as looking too much like a mistake, and so it remained as a regional favorite for many decades. Gooey butter cake is commonly known as ooey gooey butter cake
Gooey butter cake
–
A slice of Gooey butter cake,
garnished with powdered sugar and raspberries.
Gooey butter cake
–
Butter cakes
27.
Pound cake
–
Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients, flour, butter, eggs, and sugar. However, any cake made with a 1,1,1,1 ratio, by weight, of flour, butter, eggs, and sugar may also be called a pound cake, as it yields the same results. Pound cakes are baked in either a loaf pan or a Bundt mold. It is believed that the cake is a northern European dish. A recipe for cake is in the first American cookbook, American Cookery. Over time the ingredients for pound cake changed and this changed the flavor and texture of the cake. In the 2008 issue of Saveur, James Villas wrote that cake flour would not work in place of all-purpose flour because it lacks the strength to support the heavy batter. An early variation on this cake replaced some of the flour with cornmeal made from dried corn, there are numerous variations on the traditional pound cake, with certain countries and regions having distinctive styles. These can include the addition of flavouring agents or dried fruit, for instance, baking soda or baking powder may be incorporated to induce leavening during baking, resulting in a less dense pound cake. A cooking oil is substituted for some or all of the butter. Some of these variations may drastically change the texture and flavor of the pound cake, some of the variations are described below. A traditional American pound cake would contain one each of flour, butter, eggs. This recipe is popular in the cuisine of the Southern United States. Sponge Cake is the original British version of the American Pound Cake, in France, the pound cake is well known. The name of the pound cake quatre-quarts, means four quarters, there are equal weights in each of the four quarters. In tradition, the cake of the French region of Brittany, as its name implies, uses the same quantity of the four ingredients. However, the Caribbean parts of the world that speak French traditionally add rum to the ingredients for Christmas Eve or even mashed bananas for extra moisture, in some cases the French might have beaten egg whites instead of whole eggs to lighten the batter. Other variants include adding chocolate or lemon juice for flavour, in Mexico, the pound cake is called panqué
Pound cake
–
A pound cake with
almonds in an angled profile
Pound cake
–
Butter cakes
28.
Cheesecake
–
Cheesecake is a sweet dessert consisting of one or more layers. It may be baked or unbaked, cheesecake is usually sweetened with sugar and may be flavored or topped with fruit, whipped cream, nuts, cookies, fruit sauce, and/or chocolate syrup. Cheesecake can be prepared in many flavors, such as strawberry, pumpkin, key lime, chocolate, Oreo, chestnut, an ancient form of cheesecake may have been a popular dish in ancient Greece even prior to Romans adoption of it with the conquest of Greece. The earliest attested mention of a cheesecake is by the Greek physician Aegimus, the earliest extant cheesecake recipes are found in Cato the Elders De Agri Cultura, which includes recipes for two cakes for religious uses, libum and placenta. Of the two, placenta is most like most modern cheesecakes, having a crust that is prepared and baked. A more modern version is found in Forme of Cury, an English cookbook from 1390, on this basis, chef Heston Blumenthal has argued that cheesecake is an English invention. Modern cheesecake comes in two different types, along with the baked cheesecake, some cheesecakes are made with uncooked cream-cheese on a crumbled-biscuit base. This type of cheesecake was invented in the United States, almost all modern cheesecakes in the United States and Canada use cream cheese, in Italy, cheesecakes use ricotta, Germany, the Netherlands, and Poland use quark. Cheesecakes are most easily baked in a springform pan, often paired with a water bath to more evenly distribute the heat. Because of the density of most cheesecakes, they continue baking for some time after removal from an oven. The early Greeks considered it a cake, some modern authors point to the presence of many eggs, the sole source of leavening, as proof that it is a torte. Still others claim that the separate crust, the filling. Cheesecakes can be categorized into two basic types, baked and unbaked. Each comes in a variety of styles determined by region, South Africa South Africa has many different varieties of cheesecake, one popular variant is made with whipped cream, cream cheese, gelatine for the filling, and a buttered digestive biscuit crust. It is not baked, and is made with Amarula liqueur. This variant is similar to British cheesecake. This cheesecake is more common in British South African communities, asian-style cheesecake flavors include matcha, lychee, and mango. Asian-style cheesecakes are also lighter in flavor and are sometimes light, compared to its counterparts, Asian cheesecake is also considerably less sweet
Cheesecake
–
Baked cheesecake with a strawberry, raspberries, and blueberries
Cheesecake
–
South African Rose cheesecake
Cheesecake
–
"No bake" cheesecake with orange jelly
Cheesecake
–
Cheesecake with cream
29.
Fiadone
–
Fiadone is a Corsican cheesecake without bottom layer, made of brocciu, sugar, lemon zest and eggs. The Fiadone can have round or rectangular shape, it is baked in oven, in the Italian regions of Abruzzo and Molise are known as Fiadoni large sweet ricotta-stuffed ravioli, served mainly at Easter
Fiadone
–
Butter cakes
30.
Ostkaka
–
The dish has a rather firm consistency and subtle, creamy taste with a hint of almonds. It is usually eaten lukewarm with different jams, typically cloudberry, cherries or strawberry though lingonberry is often used, as well as fruits, whipped cream or, more rarely, ice cream. Despite the similarity in literal translation, ostkaka should not be confused with cheesecake which is a layered cake, swedes typically call the latter by its English name, sometimes making it American Cheesecake, to avoid confusion. Though even then, Scandinavian restaurant menus sometimes confuse the two, Ostkaka is traditionally produced by adding rennet to milk and letting the casein coagulate. Cream, sugar, eggs, almonds and bitter almonds are added to create a batter and it is then baked in an oven and served warm - never hot, as this will nullify some of its flavor. Traditionally, the Småland variety is cooked in a copper pot. Since the process of curdling milk is somewhat complicated, alternative recipes intended for cooking instead use cottage cheese as a base to simulate the texture of the dessert. Since 2004, the Day of Ostkaka is celebrated on November 14 in Sweden and it was established and is promoted by the Ostkakans vänner, a non-profit organization founded in the spring of 2003. Fatost List of cakes List of desserts
Ostkaka
–
Ostkaka
Ostkaka
–
Butter cakes
31.
Chocolate cake
–
Chocolate cake is a cake flavored with melted chocolate, cocoa powder, or both. Chocolate cake is made with chocolate, it can be made with other ingredients and these ingredients include fudge, vanilla creme, and other sweeteners. The history of chocolate cake goes back to 1764, when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones, the processes transformed chocolate from an exclusive luxury to an inexpensive daily snack. Until 1890 to 1900, chocolate recipes were mostly for chocolate drinks, in 1886, American cooks began adding chocolate to the cake batter, to make the first chocolate cakes in the US. The Duff Company of Pittsburgh, a manufacturer, introduced Devils food chocolate cake mixes in the mid-1930s. Duncan Hines introduced a Three Star Special was introduced three years after cake mixes from General Mills and Duncan Hines, and took over 48 percent of the market, Chocolate lounges and artisanal chocolate makers were popular in the 2000s. Rich, flourless, all-but-flourless chocolate cakes are now standard in the modern pâtisserie, according to The New Taste of Chocolate in 2001
Chocolate cake
–
Chocolate layer cake with chocolate frosting and chocolate shavings
Chocolate cake
–
Choco rose cake
Chocolate cake
–
Black Forest cake
Chocolate cake
–
Butter cakes
32.
Fudge cake
–
A fudge cake is a chocolate cake containing fudge. Variations include pudding fudge cake, made with chocolate cake mix, chocolate pudding, when made with additional chocolate, the recipe is sometimes known as Death by Chocolate. Fudge cake is also a term in the American South to refer to a dense and it is similar to a brownie, although moister with more chocolate. Molten chocolate cake List of desserts Fudge cake recipe from Cadbury. co. uk Tunnel of Fudge Cake recipe from Pillsbury Tunnel-Of-Fudge recipe from The New York Times
Fudge cake
–
A chocolate fudge cake
Fudge cake
–
Butter cakes
33.
German chocolate cake
–
German chocolate cake, originally Germans chocolate cake, is a layered chocolate cake from the United States filled and topped with a coconut-pecan frosting. It owes its name to an English-American chocolate maker named Samuel German, Sweet baking chocolate is traditionally used for the chocolate flavor in the actual cake, but few recipes call for it today. The filling and/or topping is a made with egg yolks and evaporated milk, once the caramel is cooked, coconut. Occasionally, a chocolate frosting is spread on the sides of the cake, maraschino cherries are occasionally added as a garnish. Its roots can be traced back to 1852 when American Samuel German developed a type of baking chocolate for the American Bakers Chocolate Company. The brand name of the product, Bakers Germans Sweet Chocolate, was named in honor of him, on June 3,1957, a recipe for Germans Chocolate Cake appeared as the Recipe of the Day in the Dallas Morning Star. It was created by Mrs. George Clay, a homemaker from 3831 Academy Drive and this recipe used the baking chocolate introduced 105 years prior and became quite popular. General Foods, which owned the Bakers brand at the time, took notice, sales of Bakers Chocolate are said to have increased by as much as 73% and the cake would become a national staple. The possessive form was dropped in subsequent publications, forming the German Chocolate Cake identity, the recipe still remains popular to this day and has been adopted by baking companies. June 11 is National German Chocolate Cake Day in America
German chocolate cake
–
A German chocolate cake
German chocolate cake
–
Butter cakes
34.
Hedgehog slice
–
A hedgehog slice is an uncooked flat, square or bar-shaped chocolate snack/ dessert, similar to a fudgey chocolate brownie but with alternating lighter and darker areas. The darker areas are chocolate flavoured, the lighter areas are crushed biscuit, rice puffs, or similar. It usually has a topping of chocolate icing on which may be sprinkled coconut, hundreds and thousands, the dish goes by a variety of names, including Arretjescake, Kalter Hund, Kalte Schnauze or Kellerkuchen, kiksekage and radiokaka. Batik cake List of desserts Food portal Another recipe from ABC North Queensland
Hedgehog slice
–
Hedgehog slice
35.
Kladdkaka
–
Kladdkaka is a type of Swedish cake. This dense sticky chocolate cake is similar to a brownie and has a soft and it is sometimes eaten with whipped cream or vanilla ice cream. The cake may have inspired by the brownie or a French chocolate cake recipe. List of cakes Coffee bread in Swedish cuisine
Kladdkaka
–
A kladdkaka with decoration
Kladdkaka
–
Butter cakes
36.
Molten chocolate cake
–
Molten chocolate cake is a popular dessert that combines the elements of a flourless chocolate cake and a soufflé. The name derives from the liquid chocolate center. Some other names used are chocolate fondant, chocolate moelleux and chocolate lava cake. According to Vongerichten, he pulled a chocolate cake from the oven before it was done and found that the center was still runny. Regardless of who invented the dish, Vongerichten has been credited with popularizing it in the United States, molten chocolate cakes are nearly always baked in ramekin dishes and have four main ingredients, butter, eggs, sugar, and chocolate. Like most cakes, this recipe uses flour, rather than presenting only the cake itself in a ramekin or on a plate, the baker may choose to make it more appealing. Fresh raspberries, a drizzling of raspberry and/or chocolate sauce, for a more intense chocolate taste, the baker may also add a tablespoon of strong coffee. Death by Chocolate Chocolate cake List of desserts
Molten chocolate cake
–
Molten chocolate cake
Molten chocolate cake
–
Chocolate fondant cake/lava cake
Molten chocolate cake
–
Butter cakes
37.
Sachertorte
–
Sachertorte is a specific type of chocolate cake, or torte, invented by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese culinary specialties,5 December is National Sachertorte Day. In 1832, Prince Wenzel von Metternich charged his personal chef with creating a dessert for several important guests. The head chef, having taken ill, let the task fall to his apprentice, Franz Sacher. The Prince is reported to have declared, Let there be no shame on me tonight, while the torte created by Sacher on this occasion is said to have delighted Metternichs guests, the dessert received no immediate further attention. Sacher completed his training as a chef and afterward spent time in Bratislava and Budapest, ultimately settling in his hometown of Vienna, the cake was first served at the Demel and later at the Hotel Sacher, established by Eduard in 1876. Since then, the cake remains among the most famous of Viennas culinary specialties, in the early decades of the twentieth century, a legal battle over the use of the label The Original Sacher Torte developed between the Hotel Sacher and the Demel bakery. Eduard Sacher completed his recipe for Sacher Torte while working at Demel, the first differences of opinion arose in 1938, when the new owners of the Hotel Sacher began to sell Sacher Tortes from vendor carts under the trademarked name The Original Sacher Torte. The cake consists of a chocolate cake with a thin layer of apricot jam on top, coated in dark chocolate icing on the top. It is traditionally served with unsweetened whipped cream, the Original Sacher Torte has two layers of apricot jam between the outer layer of chocolate icing and the sponge base, while Demels Eduard-Sacher-Torte has only one. Additionally, the Sacher Torte has a coarse grain of sponge whereas the Demel Torte sponge is denser and smoother. There are various recipes for cakes similar to the Original, for example, at Graz-Kulturhauptstadt 2003, a festival marking the city of Graz being declared cultural capital that year, Sacher-Masoch-Torte was presented, using redcurrant jam and marzipan. The recipe of the Hotel Sachers version of the cake is a guarded secret. Those privy to it claim that the secret to the Sacher Tortes desirability lies not in the ingredients of the cake itself, according to widely available information, the icing consists of three special types of chocolate, which are produced exclusively by different manufacturers for this sole purpose. The hotel obtains these products from Lübeck in Germany and from Belgium, Vienna claims to be the coffee house capital of the world. A strong tradition of coffee houses created an environment where residents and visitors could meet, share ideas, and leisurely discuss the events of the day. The coffee house status in Vienna would become central to its culture and these classic tortes were to become highly regarded works of art and intense rivalries developed as to who could create the finest masterpiece. Today, the Original Sacher Torte is one of the most recognized cakes in the world and even helped establish the five star Hotel Sacher in Vienna founded in 1876 by Franz Sachers son, Eduard Sacher
Sachertorte
–
Sachertorte from the
Hotel Sacher, Vienna
Sachertorte
–
Franz Sacher
Sachertorte
–
Sachertorte sold at a café
Sachertorte
–
Sachertorte from Budapest.
38.
Torta caprese
–
Torta caprese is a traditional Italian chocolate and almond or walnut cake named for the island of Capri from which it originates. After baking, the cake has a hard shell covering a moist interior. It is usually covered with a dusting of fine powdered sugar. It is sometimes made with an amount of Strega or other liqueur. It has been referred to as uno dei pasticci più fortunati della storia, there are several apocryphal stories about the cakes origin. One is of a baker fulfilling an order for a cake by a few tourists at his bakery in the 1920s. The baker forgot to add flour to the mix, but the tourists liked the resulting cake, another account ascribes the invention to two heirs of Austrian painter August Weber, who created it at the Strandpension Weber in the 1930s. Other accounts are recorded in the book Zeppole, struffoli e chiffon rosso by Cecilia Coppola, although its origins are unknown, several aspects of its creation are known. The cake was first created by the hospitality industry of the island of Capri, at first, it was likely served in tea rooms. As it became popular, restaurants incorporated it into their menu. List of almond dishes List of desserts
Torta caprese
–
Torta caprese
Torta caprese
–
Butter cakes
39.
Fruitcake
–
Fruitcake is a cake made with chopped candied fruit and/or dried fruit, nuts, and spices, and soaked in spirits. A cake that simply has fruit in it as an ingredient can also be called a fruit cake. In the United Kingdom, certain versions may be iced and decorated. Fruit cakes are served in celebration of weddings and Christmas. Given their rich nature, fruit cake is most often consumed on its own, the earliest recipe from ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash. In the Middle Ages, honey, spices, and preserved fruits were added, Fruit cakes soon proliferated all over Europe. Recipes varied greatly in different countries throughout the ages, depending on the ingredients as well as church regulations forbidding the use of butter. Starting in the 16th century, sugar from the American Colonies created an excess of candied fruit, thus making fruit cakes more affordable, in Australia, fruit cake is consumed throughout the year, and is available at most major retail outlets. The cake is eaten with icing or condiments. In the Bahamas, not only is the fruit cake drenched with rum, all of the candied fruits, walnuts, and raisins are placed in an enclosed container and are soaked with the darkest variety of rum, anywhere from 2 weeks to 3 months in advance. The cake ingredients are mixed, and once the cake has finished baking, in Bulgaria, the common fruit cake is known as keks, is home-made and is consumed throughout the year. Recipes for keks vary, but commonly it contains flour, butter and/or cooking oil, milk, yeast, yoghurt, eggs, cocoa, walnuts and it is usually baked in Bundt-style pan. There is also another type of fruit cake prepared for Easter. The fruit cake is known as a Christmas Cake in Canada. Rarely is it seen during times of the year. The Canadian fruit cake is similar in style to the UK version, however, there is rarely icing on the cake and alcohol is not commonly put in Christmas cakes that are sold. The cakes also tend to be void of any decorations and are shaped like a loaf of bread. Dark, moist and rich Christmas cakes are the most frequently consumed and these cakes tend to be made in mid-November to early December when the weather starts to cool down
Fruitcake
–
Hand Made "Bourbon Pecan" Fruitcake
Fruitcake
–
Cherry cake
Fruitcake
–
Bollo de higo preparation
Fruitcake
–
Traditional American fruit cake with fruits and nuts.
40.
Apple cake
–
Apple cake is a popular dessert produced with the main ingredient of apples. Such a cake is made through the process of slicing this sweet fruit to add fragrance to a plain cake base, traditional apple cakes go a step further by including various spices such as nutmeg or cinnamon, which give a unique flavour. Upon the addition of spices the batter can also be accompanied by crushed nuts, Dorset apple cake, Devon apple cake and Somerset apple cake are traditional forms of this cake, respectively from Dorset, Devon and Somerset, England. They may include apple juices local to these counties as part of their recipes, apples are also used in other cakes, including chocolate cake, where their water-retention can help a normally-dry cake to stay moist. In this case they may be dried or fresh. Apple cake called Szarlotka or Jabłecznik is a popular traditional dessert in Poland. Its made from sweetcrust pastry and spiced apple filling and it can be topped with kruszonka, meringue or just dusted with caster sugar. An additional layer of budyń sometimes can be found, in restaurants and cafes usually served hot with whipped cream and coffee. Applesauce cake Apple pie List of apple dishes List of cakes
Apple cake
–
Apple cake
Apple cake
–
Butter cakes
Apple cake
–
Species
41.
Banana cake
–
Banana cake is a cake prepared using banana as a primary ingredient and typical cake ingredients. It can be prepared in various manners, such as a cake, as muffins. Steamed banana cake is found in Chinese, Indonesian and Vietnamese cuisine, Banana cake is prepared using banana as a primary ingredient and typical cake ingredients such as flour, sugar, eggs, butter, margarine or oil and baking soda. The bananas can be mashed or puréed using a processor or electric mixer and mixed into the cake batter. Banana cake may be prepared as a use for browned or overly-ripe bananas, chocolate may be used as an ingredient, which along with the banana is an enjoyable flavor combination for some people. Nuts such as walnuts and macadamias may be used in the batter and to top, an icing or glaze may be used in the cakes preparation, which can include alcoholic beverages such as bourbon in it. Banana cake can be baked, and also prepared as a steamed cake, Banana cake may have a moist texture. It can be prepared as a cake, and the cake batter can be used to prepare banana muffins. It can be prepared as a dish and as a low-fat dish. Banana cakes In Chinese cuisine, banana cake is a type of gao, Chinese gao is typically served along with meals or between meals with tea, and is typically not served as a dessert. Bánh chuối is a Vietnamese banana cake or bread pudding, the cake is typically steamed, and the bread pudding may be baked. Kue nagasari is a popular Indonesian steamed banana cake that can be prepared using banana, mung bean flour or rice flour, coconut milk and sugar. Banana bread Banoffee pie – An English pie prepared using bananas List of cakes List of banana dishes Shi, J. Shahidi, F. Ho, media related to Banana cakes at Wikimedia Commons
Banana cake
–
Pale banana bread loaf made with unripe bananas and molasses
Banana cake
–
Banana bread without nuts
Banana cake
–
Banana bread (loaf) and
mint chocolate muffin (
Philippines)
Banana cake
–
Butter cakes
42.
Black bun
–
Black bun is a type of fruit cake completely covered with pastry. It is Scottish in origin, originally eaten on Twelfth Night, the cake mixture typically contains raisins, currants, almonds, citrus peel, allspice, ginger, cinnamon and black pepper. It had originally been introduced following the return of Mary, Queen of Scots from France and it was subsequently used for first-footing over Hogmanay. Black bun is a fruit cake wrapped in pastry, outside Scotland, the black bun is also eaten in the Appalachia region of the United States. In 2013, a recipe was demonstrated by Paul Hollywood on a Christmas special of The Great British Bake Off. The cake was originated as a Scottish King cake for use on Twelfth Night on 5 January – the eve of Epiphany, and the end of the Twelve Days of Christmas. It was introduced following the return of Mary, Queen of Scots from France, following the Scottish Reformation in 1560, the celebration of Christmas was outlawed in Scotland and the use of a King cake at that time ended. The black bun type of cake in its usage dates from the early nineteenth century, previously called Scotch bun. The term black bun was first recorded in 1898, and may have been a result of Robert Louis Stevenson referring to the cake as a black substance inimical to life. The cake is now used as a Hogmanay custom, where people visit their neighbours after midnight to celebrate the New Year. This was called first-foot, and the gift of a bun was meant to symbolise that the receiving family would not go hungry during the forthcoming year. It was also used a traditional cake to serve to those visiting homes as part of Hogmanay, list of pies, tarts and flans Food portal Scotland portal
Black bun
–
A black bun cut open, showing fruit cake interior
Black bun
–
Butter cakes
43.
Bolo Rei
–
Bolo Rei is a traditional Portuguese cake that is usually eaten around Christmas, from December 25 until Epiphany, on the 6th of January. It is a dessert in any Portuguese home during the holidays. Bolo rei recipe is from France which finds its way to Portugal during the 19th century when Confeitaria Nacional opened as Portuguese monarchy’s official bakery in 1829, the Confeitaria was the first to introduce this recipe to the country. The cake itself is round with a hole in the centre. The bolo rei is baked from a soft, white dough, with raisins, various nuts, also included is the characteristic dried fava bean, and tradition dictates that whoever finds the fava has to pay for the bolo rei next year. A small prize was also included within the cake, the inclusion of the prize has been discontinued since the mid-90s, due to potential choking hazards. In 2009, a giant Bolo rei measuring about 70 metres, king cake Panettone Tortell Rosca de reyes Recipes, Portugal’s Bolo Rei EuroMaxx A La Carte Bolo Rei from Portugal recipe
Bolo Rei
–
Bolo Rei
Bolo Rei
–
Butter cakes
44.
Cherry cake
–
Cherry cake is a traditional British cake. The cake consists of glacé cherries evenly suspended within a Madeira sponge, glacé cherries are used because the moisture within fresh cherries causes them to sink to the bottom of any cake, ruining the cakes form. The cherries are usually halved or quartered, then washed and floured to help prevent sinking, cakes with cherries inside them are found in many other cuisines. Black Forest cake Zuger Kirschtorte Cherry pie
Cherry cake
–
A slice of cherry cake
Cherry cake
–
Butter cakes
45.
Dundee cake
–
Dundee cake is a famous traditional Scottish fruit cake with a rich flavour. The cake is made with currants, sultanas and almonds, sometimes. The cake originated in nineteenth-century Scotland, and was made as a mass-produced cake by the marmalade company called Keillers. Keillers marmalade company first produced the commercially and have been claimed to be the originators of the term Dundee cake. However, similar fruit cakes were produced across Scotland, a popular story is that Mary Queen of Scots did not like glace cherries in her cakes, so the cake was first made for her, as a fruit cake that used blanched almonds and not cherries. The top of the cake is decorated with concentric circles of almonds. Today, the cakes are sold in supermarkets throughout the United Kingdom. The cake was made and marketed in British India, and in independent India after 1947, by Britannia Industries. However, after 1980 the cake was withdrawn from the market though it continued to be supplied privately as a corporate Christmas gift by the maker, Queen Elizabeth is reported to favour Dundee cake at tea-time. Scottish cuisine Single Dundee cake recipe sought
Dundee cake
–
Dundee cake
Dundee cake
–
Butter cakes
46.
Panforte
–
Panforte is a traditional chewy Italian dessert containing fruits and nuts. It is similar to a florentine but much thicker and larger and it may date back to 13th century Siena, in Italys Tuscany region. Documents from 1205 show that panforte was paid to the monks, literally, panforte means strong bread which refers to the spicy flavour. The original name of panforte was panpepato, due to the pepper used. There are references to the Crusaders carrying panforte, a confection, with them on their quests. The process of making panforte is fairly simple, sugar is dissolved in honey and various nuts, fruits and spices are mixed together with flour. The entire mixture is baked in a shallow pan, the finished disc is dusted with icing sugar. Commercially produced panforte often have a band of rice-paper around the edge, currently there are many shops in Italy producing panforte, each recipe being their jealously guarded interpretation of the original confection and packaged in distinctive wrapping. Usually a small wedge is served with coffee or a dessert wine after a meal, though some enjoy it with their coffee at breakfast
Panforte
–
Traditional style panforte
Panforte
–
Panforte with chocolate
Panforte
–
Panforte at a shop in
San Gimignano
Panforte
–
Butter cakes
47.
Plum cake
–
Plum cake refers to a wide range of cakes made with either dried fruit or with fresh fruit. There is a range of popular plum cakes and puddings. Since the meaning of the plum has changed over time, many items referred to as plum cakes. The English variety of plum cake also exists on the European mainland, Plum cakes made with fresh plums came with other migrants from other traditions in which plum cake is prepared using plum as a primary ingredient. In some versions, the plums may become jam-like inside the cake after cooking, Plum cake prepared with plums is also a part of Ashkenazi Jewish cuisine, and is referred to as Pflaumenkuchen or Zwetschgenkuchen. Other plum-based cakes are found in French, Italian and Polish cooking, the term plum cake and fruit cake have become interchangeable. Since dried fruit is used as an agent and any dried fruit used to be described as plums, many plum cakes. The term plum originally referred to prunes, raisins or grapes, thus the so-called plums from which English plum puddings are made were always raisins, not the plump juicy fruits that the name suggests today. In Old English, the term plūme was from medieval Latin pruna, from Latin prunum, prune in modern French means plum, so plum tarts have names such as tarte aux prunes. In English, prunes are dried plums, and when modern cakes use them as a primary ingredient, Plum cake has historically referred to an early type and style of fruitcake in England since around 1700. Raisins and currants were used, which in the English language were referred to as plums since around 1660, on account of the rough and ready methods by which the fruit was picked, dried, packed and exported. In 1881 Colonel Henry-Herbert said that a good English plum cake. is a national institution. At times, Thomas Carlyle was one among many who ate a light style of plum cake with tea, into which he would dip the cake, Plum cakes were raised by whipping air into the cake batter, rather than by the use of yeast. A range of cakes and puddings were published in the popular Book of Household Management by Isabella Beeton. The comment in an Indian Household Management book is both of the reach of Mrs Beetons book as well as the range of interpretations of plum cake. The author says, Mrs Beeton’s recipe is by far the best if modified a little,12 units of manukka raisins, up to World War I, cakes, including plum cakes, were baked along with loaves of bread. The English variety of plum cake also exists on the European mainland, although plum cake there more usually refers to baked cakes made with fresh, in French cooking, plums are an ingredients in a significant tradition of cake making. The Mirabelle plum is a specific cultivar used to make Tarte aux mirabelles, a Galette aux fruits is a type of galette made with yeast dough and covered with previously cooked fruit in season, such as plums
Plum cake
–
A contemporary plum cake
Plum cake
–
An example of a contemporary
fruitcake
Plum cake
–
Side-view of a contemporary
Sanok -style plum cake
Plum cake
–
Zwetschkenkuchen in
Tirol, Austria
48.
Layer cake
–
Most cake recipes can be made into layer cakes, butter cakes and sponge cakes are common choices. Frequently, the cake is covered with icing, but sometimes, the sides are left undecorated, so that the filling, popular flavor combinations include the German chocolate cake, red velvet cake, Black Forest cake, and carrot cake with cream cheese icing. Many wedding cakes are decorated layer cakes, in the mid-19th century, modern cakes were first described in English. Maria Parloas Appledore Cook Book, published in Boston in 1872, another early recipe for layer cake was published in Cassells New Universal Cookery Book, published in London in 1894. An older form of cake is common in southern and eastern Europe. In Ukraine and Russia, people still make these cakes in the old traditional way, the cake batter is baked in a frying pan in thin layers, about a centimeter thick in the finished stack. These layers are covered with a thin layer of cream and/or jam. This stack, which is the height as the typical Western layer cake, is then frosted so that the structure is not visible. At first glance, these cakes look much like a German konditorei style cake such as the Black Forest cake, layer cakes typically serve multiple people, so they are larger than cupcakes, petit fours, or other individual pastries. A common layer cake size, which is baked in nine-inch round cake pans, unlike the Vietnamese Bánh da lợn or Swiss rolls, layer cake is assembled from several separate pieces of cake. A sheet cake can become a layer cake if it is cut into pieces, baumkuchen List of cakes Mille-feuille Torte Stack cake Spekkoek Food portal
Layer cake
–
A three-layer cake with a candied lemon slice on top
Layer cake
–
Red velvet cake is often made as a layer cake.
Layer cake
–
Dobos torte is an older form of layer cake.
Layer cake
–
Butter cakes
49.
Angel cake
–
Angel cake is a type of layered sponge cake dessert that originated in the United Kingdom, and first became popular in the late 19th century. It is traditionally either in long bars or small slices. The cake has won awards, most notably the English Cake of the Year in 1986. The largest recorded Angel cake was 1 metre in length and 50 centimetres in width, Angel food cake Butter cake Layer cake Victoria sponge cake
Angel cake
–
A slice of angel cake
Angel cake
–
Butter cakes
Cookbook: Gingerbread man 
Media: Gingerbread man
