1.
Sunday roast
–
Its prominence in British culture is such that in a UK poll it was ranked second in a list of things people love about Britain. Other names for this meal are Sunday dinner, Sunday lunch, roast dinner, the meal is often comparable to a less grand version of a traditional Christmas dinner. Besides being served in its original homelands, the tradition of a Sunday dinner has been an influence on food cultures in the English-speaking world. Roast dinner is also a popular dish in the Republic of Ireland. The Sunday Roast originated in England as a meal to be eaten after church on Sunday, eating a large meal following church services is common to all of the continent of Europe as with other Christian countries, but the Sunday Roast variant of this meal is uniquely British. On Sundays, all types of meat and dairy produce are allowed to be eaten, unlike on Fridays where many Roman Catholics and Anglicans traditionally abstain from eating meats, so ate fish instead. Likewise, it is traditional for Anglicans and English Catholics to fast before Sunday services and these religious rules created several traditional dishes in the United Kingdom. Only eating fish on Friday resulted in a British tradition of fish Fridays which is common in fish and chip shops and restaurants across the United Kingdom on Fridays. There are two points on the origins of the modern Sunday roast. In the late 1700s during the revolution in the United Kingdom. They would then add in vegetables such as potatoes, turnips and parsnips before going to church on a Sunday morning, when they returned from the church the dinner was all but ready. The juices from the meat and vegetables were used to make a stock or gravy to pour on top of the dinner, the second opinion holds that the Sunday roast dates back to medieval times, when the village serfs served the squire for six days a week. Then, on the Sunday, after the church service, serfs would assemble in a field. Typical meats used for a Sunday roast are roast beef, chicken, lamb or pork, although duck, goose, gammon. Sunday roasts can be served with a range of boiled, steamed and/or roasted vegetables, the potatoes can be cooked around the meat itself, absorbing the juices and fat directly. However, many prefer to cook the potatoes and the Yorkshire pudding in a hotter oven than that used for the joint and so remove the meat beforehand to rest. Other vegetable dishes served with roast dinner can include mashed swede or turnip, roast parsnip, boiled or steamed cabbage, broccoli, green beans and boiled carrots, common traditional accompaniments include, beef — Yorkshire pudding, suet pudding, English mustard, or horseradish sauce. Pork — crackling and sage-and-onion stuffing, apple sauce or English mustard, lamb — mint sauce or jelly or redcurrant jelly
Sunday roast
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Sunday roast typically consists of
roast beef,
mashed potatoes, other vegetables and mini
Yorkshire puddings.
Sunday roast
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Another Sunday roast with roast beef, roast potatoes, carrots, broccoli, various other vegetables and Yorkshire pudding.
2.
Roast beef
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Roast beef is a dish of beef which is roasted in an oven. Essentially prepared as a meal, the leftovers can be and are often served within sandwiches and sometimes are used to make hash. A traditional side dish to roast beef is Yorkshire pudding, Roast beef is a signature national dish of England and holds cultural meaning for the English dating back to the 1731 ballad The Roast Beef of Old England. The dish is so synonymous with England and its cooking methods from the 18th century that the French nickname for the English is les Rosbifs, translucent appearance is nothing to be alarmed about. Some prefer roast beef to be served rare or pink, meaning that the center of the joint is cooked so that it retains a reddish color, others prefer roast beef to be cooked medium or well done. The beef on weck sandwich is a tradition in western New York, Roast beef is sometimes served with horseradish or horseradish sauce. In Denmark it is used in open sandwiches, called smørrebrød. Roasting Beef The Roast Beef of Old England Roast Beef at Wikibook Cookbooks Media related to Roast beef at Wikimedia Commons
Roast beef
–
Sunday roast consisting of roast beef, roast
potatoes, vegetables and
Yorkshire pudding
Roast beef
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A dinner of roast beef, potatoes, and
green beans
Roast beef
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Some prefer roast beef to be served "medium".
3.
Mashed potato
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Mashed potato or mashed potatoes, is a dish prepared by mashing boiled potatoes. Recipes started appearing in 1747 with an entry in The Art of Cookery by Hannah Glasse, dehydrated and frozen mashed potatoes are available in many supermarkets. The use of types of potato is recommended, although waxy potatoes are sometimes used for a different texture. Butter, vegetable oil, milk and/or cream are added to improve flavor and texture, and the potatoes are seasoned with salt, pepper. One French variation adds egg yolk for pommes duchesse or Duchess potatoes, piped through a tube into wavy ribbons and rosettes, brushed with butter. Pomme purée uses considerably more butter than normal mashed potato - up to two parts potato for one part butter, in low-calorie or non-dairy variations, milk, cream and butter may be replaced by soup stock or broth. Aloo Bharta, an Indian sub-continent variation, uses chopped onions, mustard, chili pepper, coriander leaves, mashed potato can be served as a side dish, and is often served with sausages in the British Isles, where they are known as bangers and mash. Mashed potato can be an ingredient of other dishes, including shepherds and cottage pie, pierogi, colcannon, dumplings, potato croquettes. In the United Kingdom, cold mashed potato is mixed with fresh eggs and this dish is thought to have originated in Cornwall and is a popular breakfast item. When instead combined with meat and other vegetables, the fried dish is known as bubble. A potato masher is a utensil which can be used to prepare the potatoes, the ultimate chip and perfect mash -- Heston Blumenthal recipes
Mashed potato
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Mashed potatoes
Mashed potato
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Industrial cooking of mashed potatoes in a steam-jacketed combi kettle
Mashed potato
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A plate of sausage and mashed potatoes, with cabbage and onion gravy, commonly known as '
bangers and mash '
Mashed potato
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Close-up view of mashed potatoes with butter and chives
4.
Vegetable
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In everyday usage, a vegetable is any part of a plant that is consumed by humans as food as part of a meal. The term vegetable is somewhat arbitrary, and largely defined through culinary and it normally excludes other food derived from plants such as fruits, nuts, and cereal grains, but includes seeds such as pulses. The original meaning of the vegetable, still used in biology, was to describe all types of plant, as in the terms vegetable kingdom. At first, plants which grew locally would have been cultivated, nowadays, most vegetables are grown all over the world as climate permits, and crops may be cultivated in protected environments in less suitable locations. China is the largest producer of vegetables and global trade in agricultural products allows consumers to purchase vegetables grown in faraway countries, the scale of production varies from subsistence farmers supplying the needs of their family for food, to agribusinesses with vast acreages of single-product crops. Depending on the type of vegetable concerned, harvesting the crop is followed by grading, storing, processing, and marketing. Vegetables can be either raw or cooked and play an important role in human nutrition, being mostly low in fat and carbohydrates. Many nutritionists encourage people to consume plenty of fruit and vegetables, the word vegetable was first recorded in English in the early 15th century. It comes from Old French, and was applied to all plants. It derives from Medieval Latin vegetabilis growing, flourishing, a change from a Late Latin meaning to be enlivening, quickening. The meaning of vegetable as a plant grown for food was not established until the 18th century, in 1767, the word was specifically used to mean a plant cultivated for food, an edible herb or root. The year 1955 saw the first use of the shortened, slang term veggie, the broadest definition is the words use adjectivally to mean matter of plant origin to distinguish it from animal, meaning matter of animal origin. More specifically, a vegetable may be defined as any plant, part of which is used for food, a secondary meaning then being the edible part of such a plant. A more precise definition is any plant part consumed for food that is not a fruit or seed, falling outside these definitions are edible fungi and edible seaweed which, although not parts of plants, are often treated as vegetables. In everyday language, the fruit and vegetable are mutually exclusive. Fruit has a precise meaning, being a part that developed from the ovary of a flowering plant. This is considerably different from the words culinary meaning, while peaches, plums, and oranges are fruit in both senses, many items commonly called vegetables, such as eggplants, bell peppers, and tomatoes, are botanically fruits. The question of whether the tomato is a fruit or a vegetable found its way into the United States Supreme Court in 1893
Vegetable
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Vegetables in a
market in the
Philippines
Vegetable
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Domestic vegetable garden in the United Kingdom
Vegetable
–
cabbage Brassica oleracea
Vegetable
–
turnip Brassica rapa
5.
Yorkshire pudding
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Yorkshire pudding is an English food made from batter consisting of eggs, flour, and milk or water. It is often served with beef and gravy and is part of the traditional Sunday roast, similar instructions were published during 1747 in the book The Art of Cookery made Plain and Easy by Hannah Glasse, with the name Yorkshire pudding. It was she who renamed the version, known as Dripping Pudding. An early recipe appeared in Sir Alexander William George Casseys The Whole Duty of a Woman during 1737, because the rich gravy from the roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley or white sauce. In poorer households, the pudding was served as the only course. Using dripping and blood, a meal was made with flour, eggs. This was traditionally eaten with a gravy or sauce, to moisten the pudding, the Yorkshire pudding is meant to rise. The Royal Society of Chemistry suggested during 2008 that A Yorkshire pudding isnt a Yorkshire pudding if it is less than four inches tall. Yorkshire pudding is cooked by pouring a batter made from milk, flour and eggs into preheated, oiled, a basic formula uses 1⁄3 cup flour and 1⁄3 cup liquid per egg. Yorkshire Pudding at Wikibook Cookbooks Media related to Yorkshire pudding at Wikimedia Commons
Yorkshire pudding
–
Large Yorkshire puddings
Yorkshire pudding
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Mini Yorkshire puddings, served as part of a traditional
Sunday roast
Yorkshire pudding
–
A Yorkshire pudding filled with mashed potato, beef, gravy and vegetables.
Yorkshire pudding
–
Yorkshire Pudding cooked in 22cm dia fry pan
6.
England
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England is a country that is part of the United Kingdom. It shares land borders with Scotland to the north and Wales to the west, the Irish Sea lies northwest of England and the Celtic Sea lies to the southwest. England is separated from continental Europe by the North Sea to the east, the country covers five-eighths of the island of Great Britain in its centre and south, and includes over 100 smaller islands such as the Isles of Scilly, and the Isle of Wight. England became a state in the 10th century, and since the Age of Discovery. The Industrial Revolution began in 18th-century England, transforming its society into the worlds first industrialised nation, Englands terrain mostly comprises low hills and plains, especially in central and southern England. However, there are uplands in the north and in the southwest, the capital is London, which is the largest metropolitan area in both the United Kingdom and the European Union. In 1801, Great Britain was united with the Kingdom of Ireland through another Act of Union to become the United Kingdom of Great Britain and Ireland. In 1922 the Irish Free State seceded from the United Kingdom, leading to the latter being renamed the United Kingdom of Great Britain, the name England is derived from the Old English name Englaland, which means land of the Angles. The Angles were one of the Germanic tribes that settled in Great Britain during the Early Middle Ages, the Angles came from the Angeln peninsula in the Bay of Kiel area of the Baltic Sea. The earliest recorded use of the term, as Engla londe, is in the ninth century translation into Old English of Bedes Ecclesiastical History of the English People. According to the Oxford English Dictionary, its spelling was first used in 1538. The earliest attested reference to the Angles occurs in the 1st-century work by Tacitus, Germania, the etymology of the tribal name itself is disputed by scholars, it has been suggested that it derives from the shape of the Angeln peninsula, an angular shape. An alternative name for England is Albion, the name Albion originally referred to the entire island of Great Britain. The nominally earliest record of the name appears in the Aristotelian Corpus, specifically the 4th century BC De Mundo, in it are two very large islands called Britannia, these are Albion and Ierne. But modern scholarly consensus ascribes De Mundo not to Aristotle but to Pseudo-Aristotle, the word Albion or insula Albionum has two possible origins. Albion is now applied to England in a poetic capacity. Another romantic name for England is Loegria, related to the Welsh word for England, Lloegr, the earliest known evidence of human presence in the area now known as England was that of Homo antecessor, dating to approximately 780,000 years ago. The oldest proto-human bones discovered in England date from 500,000 years ago, Modern humans are known to have inhabited the area during the Upper Paleolithic period, though permanent settlements were only established within the last 6,000 years
England
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Stonehenge, a
Neolithic monument
England
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Flag
England
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Boudica led an uprising against the
Roman Empire
England
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Replica of a 7th-century ceremonial
helmet from the
Kingdom of East Anglia, found at
Sutton Hoo
7.
Pilaf
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Pilaf is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may attain its brown or golden colour by first being sauteed lightly in oil before the addition of broth, cooked onion, other vegetables as well as a mix of spices may be added. Depending on the cuisine, it may also contain meat, fish, vegetables, pasta. Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, Latin American and Caribbean cuisines. The English term pilaf is borrowed directly from the Turkish pilav, which in turn comes from Persian polow, Hindi pulāo, from Sanskrit pulāka, the English spelling is influenced by the Modern Greek pilafi, which comes from the Turkish pilav. The ancient Hindu text Mahabharata from India, mentions rice and meat cooked together, pilaf was known to have been served to Alexander the Great at a royal banquet following his capture of the Sogdian capital of Marakanda. It is believed that soldiers from Alexanders army brought the preparation of pilaf back to Macedonia, in doing so, he described advantages and disadvantages of every item used for preparing the dish. Accordingly, Uzbeks and Tajiks consider Ibn Sina to be the father of modern pilaf, pilau became standard fare in the Middle East and Transcaucasia over the years with variations and innovations by the Persians, Arabs, Turks, and Armenians. It was introduced to Israel by Bukharan and Persian Jews, during the period of the Soviet Union, the Central Asian versions of the dish spread throughout all Soviet republics, becoming a part of the common Soviet cuisine. Known as pulao, polao, pallao and pulav locally, the dish has been an integral part of the Indian. The ancient Hindu text Mahabharata from India, mentions rice and meat cooked together, and the word pulao or pallao is used to refer to the dish in ancient Sanskrit works, such as Yājñavalkya Smṛti. A pulao is a dish consisting of rice and a mixture of either lentils or vegetables, mainly including peas, potatoes, french beans, carrots or meat, mainly chicken, fish, lamb, pork or prawn. It is usually served on occasions and weddings, though it is not uncommon to eat it for a regular lunch or dinner meal. It is considered high in food energy and fat. A pulao is often complimented with either spiced yogurt or raita, biryani is another rice dish in the Indian cuisine, similar to pulao, albeit with a different cooking method. The main distinction is that a biryani comprises layers of rice with meat or vegetables, Persian culinary terms referring to rice preparation are numerous and have found their way into the neighbouring languages, polov, chelov, kateh and tajine. There are also varieties of different rice dishes with vegetables and herbs which are popular among Iranians. There are four methods of cooking rice in Iran, Chelov, rice that is carefully prepared through soaking and parboiling, at which point the water is drained
Pilaf
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Uyghur polo
Pilaf
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Public plov cooking in
Tashkent
Pilaf
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Shirin plov on
Azerbaijani postage stamp
Pilaf
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Azerbaijani plov with qazmaq (the same as Persian
tahdig), served with
choban salad
8.
Central Asian cuisine
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This is a list of Asian cuisines, by region. A cuisine is a style of cooking practices and traditions. Asia, being the largest and most populous continent, has many great cuisines, bukharan cuisine Central Asian cuisine includes food from Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, Uzbekistan, and Afghanistan. Afghan cuisine – cuisine of the Afghan people, largely based upon Afghanistans chief crops, cereals like wheat, maize, barley, accompanying these staples are dairy products, various nuts, and native vegetables, as well as fresh and dried fruits. Afghanistan is also known for its grapes. Kazakh cuisine – cuisine of Kazakhstan, traditional Kazakh cuisine revolves around mutton and horse meat, as well as various milk products. Traditional Kyrgyz food includes mutton and horse meat, as well as milk products, the cooking techniques and major ingredients have been strongly influenced by the nations nomadic way of life. Tajik cuisine – traditional cuisine of Tajikistan, has much in common with Afghan, Russian, plov, also called osh, is the national dish in Tajikistan, as in other countries in the region. It consists of chunks of mutton, carrots and rice fried in a large cast-iron cauldron similar to a Dutch oven, green tea is the national drink. Traditional Tajik meals start with a spread of dried fruit, nuts, halva, and other sweets arrayed on the table in small dishes, turkmen cuisine – cuisine of Turkmenistan. It is similar to that of the rest of Central Asia, plov is the staple, everyday food, which is also served at celebrations. Turkmenistan is perhaps most famous for its melons, especially in the former Soviet Union, meals are almost always served with naan, Central Asian flat bread, known locally as çörek. Uzbek cuisine – cuisine influenced by agriculture, as in most nations. There is a deal of grain farming in Uzbekistan, so breads and noodles are of importance. Mutton is a variety of meat due to the abundance of sheep in the country. Uzbekistans signature dish is made with rice, pieces of meat, grated carrots. Central Asian cuisine East Asian cuisine has evolved with a usage of oils, fats. A number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are the Szechuan, Shandong, Jiangsu and these styles are distinctive from one another due to factors such as available resources, climate, geography, history, cooking techniques and lifestyle
Central Asian cuisine
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Afghan food
Central Asian cuisine
–
Location of
Asia.
Central Asian cuisine
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Horse meat platter.
Kazakh cuisine revolves around mutton, horse meat and various
milk products.
Central Asian cuisine
–
A
Tajik feast
9.
Hainanese chicken rice
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Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China. It is considered one of the dishes of Singapore. Hainanese chicken rice is most commonly associated with Singaporean, Malaysian and Hainanese cuisines, although it is popular in Thailand, where its known as Khao Man Gai. It is based on a well-known Hainanese dish called Wenchang chicken, catherine Ling of CNN describes Hainanese chicken rice as one of the 40 Singapore foods we cant live without. It also listed at number 45 on Worlds 50 most delicious foods compiled by CNN Go in 2011, the chicken is prepared in accordance with traditional Hainanese methods, which involve poaching the entire chicken at sub-boiling temperatures. The resulting stock is skimmed off and some of the fat and liquid, along with ginger, garlic is used in the cooking of the rice, producing an oily, flavourful rice sometimes known as oily rice. The Hainanese prefer using older, plumper birds to maximise the amount of oil extracted, over time, however, the dish began adopting elements of Cantonese cooking styles, such as using younger birds to produce more tender meats. Chicken prepared by braising – lǔjī – or roasting – shāojī – may also be used, in most countries, the dish is served with a dipping sauce of freshly minced red chilli and garlic, usually accompanied with dark soy sauce and freshly ground ginger. Fresh cucumber boiled in the broth and light soy sauce with a dash of sesame oil are served with the chicken. Many stalls, especially in Singapore or Malaysia, now offer deboned chicken, the prevalence of stalls selling Hainanese chicken rice as their primary specialty in Singapore underscores the dishs popularity amongst Singaporeans and overseas visitors. Hainanese chicken rice is considered one of the dishes of Singapore, and is often served at international expositions and global events abroad. Hainanese chicken rice is one of the few local dishes served on Singapore Airlines flights. In Singapore, Hainanese chicken rice is served everywhere from school canteens and it is very common to find Rice Balls in such chain eateries. The price range is around S$2. 50–4.50, most stalls serve extras such as braised dark soy hard boiled egg, chicken liver, braised dark soy firm tofu and kai-lan with oyster sauce as side dishes and a bowl of plain chicken stock soup. The choice of white or roasted chicken is available at almost all eateries. Hainanese-owned coffee shops tend to serve a variety of Hainanese cuisine, other Hainanese dishes include pork chop, vegetables, fish, eggs and char siew. Most of these shops are air-conditioned, and are concentrated at Purvis Street. The dish was popularised in Singapore in the 1950s by Moh Lee Twee, most chicken rice vendors in the country also offer an alternative of roasted chicken instead of the regular poached or steamed chicken
Hainanese chicken rice
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Hainanese chicken rice served at a
food court in Singapore
Hainanese chicken rice
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Hainanese chicken rice at Chatterbox,
Meritus Mandarin.
Hainanese chicken rice
–
A chicken rice ball restaurant in
Malacca,
Malaysia
Hainanese chicken rice
–
Khao man kai.
10.
Singapore
–
Singapore, officially the Republic of Singapore, sometimes referred to as the Lion City or the Little Red Dot, is a sovereign city-state in Southeast Asia. It lies one degree north of the equator, at the tip of peninsular Malaysia. Singapores territory consists of one island along with 62 other islets. Since independence, extensive land reclamation has increased its size by 23%. During the Second World War, Singapore was occupied by Japan, after early years of turbulence, and despite lacking natural resources and a hinterland, the nation developed rapidly as an Asian Tiger economy, based on external trade and its workforce. Singapore is a global commerce, finance and transport hub, the country has also been identified as a tax haven. Singapore ranks 5th internationally and first in Asia on the UN Human Development Index and it is ranked highly in education, healthcare, life expectancy, quality of life, personal safety, and housing, but does not fare well on the Democracy index. Although income inequality is high, 90% of homes are owner-occupied, 38% of Singapores 5.6 million residents are permanent residents and other foreign nationals. There are four languages on the island, Malay, Mandarin, Tamil. English is its language, most Singaporeans are bilingual. Singapore is a multiparty parliamentary republic, with a Westminster system of unicameral parliamentary government. The Peoples Action Party has won every election since self-government in 1959, however, it is unlikely that lions ever lived on the island, Sang Nila Utama, the Srivijayan prince said to have founded and named the island Singapura, perhaps saw a Malayan tiger. There are however other suggestions for the origin of the name, the central island has also been called Pulau Ujong as far back as the third century CE, literally island at the end in Malay. In 1299, according to the Malay Annals, the Kingdom of Singapura was founded on the island by Sang Nila Utama and these Indianized Kingdoms, a term coined by George Cœdès were characterized by surprising resilience, political integrity and administrative stability. In 1613, Portuguese raiders burned down the settlement, which by then was part of the Johor Sultanate. The wider maritime region and much trade was under Dutch control for the following period, in 1824 the entire island, as well as the Temenggong, became a British possession after a further treaty with the Sultan. In 1826, Singapore became part of the Straits Settlements, under the jurisdiction of British India, prior to Raffles arrival, there were only about a thousand people living on the island, mostly indigenous Malays along with a handful of Chinese. By 1860 the population had swelled to over 80,000, many of these early immigrants came to work on the pepper and gambier plantations
Singapore
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Raffles Square around 1900.
Singapore
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Flag
Singapore
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Victorious Japanese troops marching through Singapore City after the British capitulation at the
Battle of Singapore in 1942.
Singapore
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A cheering crowd welcome the return of British forces, 1945
11.
Tumpeng
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Tumpeng is a cone-shaped rice dish like mountain with its side dishes. Traditionally featured in the ceremony, the cone shape of rice is made by using cone-shaped woven bamboo container. The rice itself could be plain steamed rice, uduk rice, the cone shaped rice erected on tampah covered with banana leaf, and surrounded by assorted of Indonesian dishes. People in Java, Bali and Madura usually make Tumpeng to celebrate important event, however, all Indonesians are familiar with Tumpeng. The philosophy of Tumpeng is related to the condition of Indonesia, especially Java as fertile island with numerous mountains. Tumpeng dated back to ancient Indonesian tradition that revered mountains as the abode of hyangs, the cone-shaped rice meant to mimics the holy mountain. The feast served as somekind of thanks giving for the abundance of harvest or any other blessings, Tumpeng is a symbol of gratitude, in gratitude ceremony, after the people pray, the top of tumpeng is cut and delivered to the most important person. He or she may be the leader, the oldest person. Then, all people in the ceremony enjoy the tumpeng together, with tumpeng, people express the gratitude to God and appreciate togetherness and harmony. An annual ceremony involving tumpeng is commonly called tumpengan, in modern times, the top of the tumpeng is given to an honoured guest in social events, ceremonies or awards. Many Indonesian cities, such as Yogyakarta, a tradition has developed, the tumpengan ceremony the eve of 17 August. The event is meant to pray for safety and welfare of the nation, traditionally there should be a balance between vegetables, egg, meat and seafood. The composition of a traditional Javanese tumpeng is more complex because the elements must balance one another according to the Javanese belief, traditional Javanese tumpeng usually involves urap vegetables, tempeh, ayam goreng, teri kacang, fried shrimp, telur pindang, empal gepuk and sambal. Today the dishes which accompany tumpeng can be of the host discretion, it can be vegetarian, there is a philosophical meaning on every part of traditional tumpeng. Usually tumpeng is served with spinach as spinach is a symbol of prosperity in Javanese agricultural society. Here are the meanings behind some of the ingredients in tumpeng, Egg. Peeling the egg before eating it symbolizes everything a person has to plan, vegetables, A wrap of vegetables represented a good relationship with friends and neighbors. Catfish, Catfish represented the importance of preparing for troubles in the future and it also represented being humble, since catfish live on the bottom of ponds
Tumpeng
–
Tumpeng, the cone shaped rice surrounded by assorted Indonesian dishes.
Tumpeng
–
Several
nasi kuning tumpengs served during a feast.
12.
Indonesia
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Indonesia, officially the Republic of Indonesia, is a unitary sovereign state and transcontinental country located mainly in Southeast Asia with some territories in Oceania. Situated between the Indian and Pacific oceans, it is the worlds largest island country, with more than seventeen thousand islands. At 1,904,569 square kilometres, Indonesia is the worlds 14th-largest country in terms of area and worlds 7th-largest country in terms of combined sea. It has an population of over 260 million people and is the worlds fourth most populous country. The worlds most populous island, Java, contains more than half of the countrys population, Indonesias republican form of government includes an elected legislature and president. Indonesia has 34 provinces, of which five have Special Administrative status and its capital and countrys most populous city is Jakarta, which is also the most populous city in Southeast Asia and the second in Asia. The country shares land borders with Papua New Guinea, East Timor, other neighbouring countries include Singapore, Vietnam, the Philippines, Australia, Palau, and the Indian territory of the Andaman and Nicobar Islands. Despite its large population and densely populated regions, Indonesia has vast areas of wilderness that support the second highest level of biodiversity. The country has abundant natural resources like oil and natural gas, tin, copper, agriculture mainly produces rice, palm oil, tea, coffee, cacao, medicinal plants, spices and rubber. Indonesias major trading partners are Japan, United States, China, the Indonesian archipelago has been an important region for trade since at least the 7th century, when Srivijaya and then later Majapahit traded with China and India. Local rulers gradually absorbed foreign cultural, religious and political models from the early centuries CE, Indonesian history has been influenced by foreign powers drawn to its natural resources. Indonesia consists of hundreds of native ethnic and linguistic groups. The largest – and politically dominant – ethnic group are the Javanese, a shared identity has developed, defined by a national language, ethnic diversity, religious pluralism within a Muslim-majority population, and a history of colonialism and rebellion against it. Indonesias national motto, Bhinneka Tunggal Ika, articulates the diversity that shapes the country, Indonesias economy is the worlds 16th largest by nominal GDP and the 8th largest by GDP at PPP, the largest in Southeast Asia, and is considered an emerging market and newly industrialised country. Indonesia has been a member of the United Nations since 1950, Indonesia is a member of the G20 major economies and World Trade Organization. The name Indonesia derives from the Greek name of the Indós, the name dates to the 18th century, far predating the formation of independent Indonesia. In 1850, George Windsor Earl, an English ethnologist, proposed the terms Indunesians—and, his preference, in the same publication, one of his students, James Richardson Logan, used Indonesia as a synonym for Indian Archipelago. However, Dutch academics writing in East Indies publications were reluctant to use Indonesia, they preferred Malay Archipelago, the Netherlands East Indies, popularly Indië, the East, and Insulinde
Indonesia
–
A
Borobudur ship carved on
Borobudur, c. 800 CE. Indonesian outrigger boats may have made trade voyages to the east coast of Africa as early as the 1st century CE.
Indonesia
–
Flag
Indonesia
–
The
nutmeg plant is native to Indonesia's
Banda Islands.
Indonesia
–
Tan Malaka, Indonesian philosopher, guerilla, and national hero.
13.
Nasi lemak
–
Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish, it is popular in neighbouring areas such as Singapore, Riau Islands, Brunei. Nasi Lemak can also be found in the Bangsamoro region of Mindanao prepared by Filipino Moro and it is considered one of the most famous dishes for a Malay-style breakfast. It is not to be confused with nasi dagang, sold in the Malaysian east coast states of Terengganu and Kelantan, however, because nasi lemak can be served in a variety of ways, it is often eaten throughout the day. In March 2016, nasi lemak was mentioned as one of the 10 healthy international breakfast foods by TIME magazine and this opinion however, might be misleading, since the writer might be referring to its relatively healthier and smaller version and in comparison to large American breakfast. A single, full serving of nasi lemak with additional fried chicken, meat or fish. The savoury coconut milk-infused rice also contains saturated fat, an ingredient connected to health problems, nasi lemak was mentioned in a book The Circumstances of Malay Life, written by Sir Richard Olof Winstedt in 1909. With roots in Malay culture and Malay cuisine, its name in Malay literally means oily or fatty rice, the name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. The rice is cooked with pandan leaves that gives it a distinctive flavour. Other accompaniments include stir fried water convolvulus, and spicy pickled vegetables salad acar, traditionally most of these accompaniments are spicy in nature. Nasi lemak is widely eaten in Malaysia and Singapore, more commonly consumed as breakfast in both countries, it is commonly sold at hawker food centres and roadside stalls in Malaysia and Singapore. In Indonesia, nasi lemak is a local breakfast fare. In Palembang, it is also a local dish with the name nasi gemuk. In palembangnese malay, gemuk has the meaning as lemak. This unique dish often comes wrapped in leaves, newspaper or brown paper. However, owing to its popularity there are restaurants which serve it as a noon or evening meal, nasi lemak kukus which means steamed nasi lemak is another name given to nasi lemak served with steamed rice. In Malaysia, nasi lemak can also be found in a pasar malam with a variety of dishes, in Malaysia and Singapore, nasi lemak comes in many variations as they are prepared by different chefs from different cultures. The original nasi lemak in Malaysia is arguably a typical Southern and Central Peninsular Malaysia breakfast, however, due to the popularity of the dish, it is regarded as a national dish
Nasi lemak
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Nasi lemak served with anchovies, peanuts, boiled egg, lamb curry, cucumber, and traditional chili paste.
Nasi lemak
–
Nasi lemak are traditionally wrapped in
banana leaves.
Nasi lemak
–
Nasi lemak, here served with fish cake, anchovies, egg, and buah keluak chicken
Nasi lemak
–
Nasi lemak
14.
Malaysia
–
Malaysia is a federal constitutional monarchy located in Southeast Asia. Peninsular Malaysia shares a land and maritime border with Thailand and maritime borders with Singapore, Vietnam, East Malaysia shares land and maritime borders with Brunei and Indonesia and a maritime border with the Philippines and Vietnam. The capital city is Kuala Lumpur, while Putrajaya is the seat of the federal government, with a population of over 30 million, Malaysia is the 44th most populous country. The southernmost point of continental Eurasia, Tanjung Piai, is in Malaysia, located in the tropics, Malaysia is one of 17 megadiverse countries on earth, with large numbers of endemic species. Malaysia has its origins in the Malay kingdoms present in the area which, from the 18th century, the first British territories were known as the Straits Settlements, whose establishment was followed by the Malay kingdoms becoming British protectorates. The territories on Peninsular Malaysia were first unified as the Malayan Union in 1946, Malaya was restructured as the Federation of Malaya in 1948, and achieved independence on 31 August 1957. Malaya united with North Borneo, Sarawak, and Singapore on 16 September 1963 to become Malaysia, less than two years later in 1965, Singapore was expelled from the federation. The country is multi-ethnic and multi-cultural, which plays a role in politics. About half the population is ethnically Malay, with minorities of Malaysian Chinese, Malaysian Indians. The constitution declares Islam the state religion while allowing freedom of religion for non-Muslims, the government system is closely modelled on the Westminster parliamentary system and the legal system is based on common law. The head of state is the king, known as the Yang di-Pertuan Agong and he is an elected monarch chosen from the hereditary rulers of the nine Malay states every five years. The head of government is the prime minister, since its independence, Malaysia has had one of the best economic records in Asia, with its GDP growing at an average of 6. 5% per annum for almost 50 years. The economy has traditionally been fuelled by its resources, but is expanding in the sectors of science, tourism, commerce. Today, Malaysia has a newly industrialised market economy, ranked third largest in Southeast Asia, the name Malaysia is a combination of the word Malay and the Latin-Greek suffix -sia/-σία. The word melayu in Malay may derive from the Tamil words malai and ur meaning mountain and city, land, malayadvipa was the word used by ancient Indian traders when referring to the Malay Peninsula. Whether or not it originated from these roots, the word melayu or mlayu may have used in early Malay/Javanese to mean to steadily accelerate or run. This term was applied to describe the current of the river Melayu in Sumatra. The name was adopted by the Melayu Kingdom that existed in the seventh century on Sumatra
Malaysia
–
"Malaysia" used as a label for the
Malay Archipelago on a 1914 map from a United States atlas
Malaysia
–
Flag
Malaysia
–
The Dutch fleet battling with the Portuguese armada as part of the
Dutch–Portuguese War in 1606 to gain control of
Malacca.
Malaysia
–
Statue of
Francis Light in the
Fort Cornwallis of Penang, marking the first step of
British expansion in the 18th century over the Malay Archipelago.
15.
Ruthenians
–
Ruthenians and Ruthenes are archaic English-language exonyms for a Slavic population known in medieval times as the Rus in various parts of Eastern Europe. Along with Lithuanians, Samogitians and Litvins constituted main population of the Grand Duchy of Lithuania, from the 9th century, the state of, which was known later as Kievan Rus was known in Western Europe by a variety of names derived from Rus. From the 12th century, Rus was usually known in Western Europe by the Latinised name Ruthenia, in their broadest usage, Ruthenians or Ruthenes were used to refer to peoples now called Belarusians, Russians, members of the Rusyn minority and Ukrainians. By the end of the 18th century, the modern Ukrainian language had been codified, at the same time, however, many Rusyns did not accept the name Ukrainian or never regarded themselves as such, especially those in Carpathian Ruthenia and the Pannonian Rusyns. Contact with neighbouring languages, such as Slovak, Polish, Hungarian, Romanian and German had created significant linguistic rifts between the Rusyn language and Ukrainian, by the mid-19th century, the Rusyns of Galicia and Lodomeria had codified their language. Many people identifying as Rusyns now regard themselves as a minority, the majority of them live in south-western Ukraine, eastern Slovakia, south-east Poland, north-east Hungary, and north-west Romania. The related Pannonian Rusyns live in a region of Serbia and Croatia. Ruthenians and Ruthenes are now used by Rusyns or Ukrainians. From the 12th century, the land of Rus was usually known in Western Europe by the Latinised name Ruthenia, geographically, Ruthenia is a cross-border region centred on the northern Carpathian Mountains, including western Ukraine, eastern Slovakia, and southern Poland. This area coincides, to a degree, with a region sometimes known in English as Galicia. The name Ruthenian is also used by the Pannonian Rusyn minority in Serbia and Croatia, in contrast, the Rusyns of Romania are more likely to identify as Ukrainian. One of the earliest references to Rus in a Latinised form was in the 5th century, ruteni, a misnomer that was also the name of an extinct and unrelated Celtic tribe in Ancient Gaul, was used in reference to Rus is in the Annales Augustiani of 1089. An alternative early modern Latinisation, Rucenus was, according Boris Unbegaun and it too was applied to Rusyns and Ukrainians equally. However according to research studies is to come to conclusion that even after the 16th century the word Rutheni was associated with all East Slavs. Vasili III of Russia, who ruled the Grand Duchy of Moscow in the 16th century, was known in European Latin sources as Rhuteni Imperator, according to Jacques Margeret Moscovitae called themselves in the 16th century Ruthenians. Professor David Frick from the Harvard Ukrainian Research Institute has also found in Vilnius the documents from 1655, at the request of Mykhajlo Levitsky, in 1843 the term Ruthenian became the official name for the Rusyns and Ukrainians within the Austrian Empire. For example, Ivan Franko and Stepan Bandera in their passports were identified as Ruthenians, by 1900 more and more Ruthenians began to call themselves with the self-designated name Ukrainians. A number of Ukrainian members of the intelligentsia, such as Mykhailo Drahomanov and Ivan Franko, perceived the term as narrow-minded, provincial and Habsburg
Ruthenians
–
Ruthenians of the Carpathians, Galicia, and Podole
Ruthenians
–
Medieval Kingdom of Kievan Rus'
Ruthenians
–
Ruthenians in Austro-Hungary (light green)
Ruthenians
–
Another map depicting only Ruthenians
16.
Kresy
–
Administratively, the territory of Kresy was composed of voivodeships of Lwów, Nowogródek, Polesie, Stanisławów, Tarnopol, Wilno, Wołyń, and the Białystok. Today, these territories are divided between Western Ukraine, Western Belarus, and south-eastern Lithuania, with major cities as Lviv, Vilnius. Following the failure of German Operation Barbarossa, the Soviet gains were ratified by the Western Allies at the Tehran conference, the Yalta conference, when the Soviet Union broke up, the former Kresy remained a significant part of the former Soviet republics as they gained independence. Education was not compulsory in the Russian Empire, the Polish word kresy is the plural form of the word kres. According to Zbigniew Gołąb, it is a borrowing from German word Kreis. Samuel Linde in his Dictionary of the Polish Language gives a different etymology of the term, according to him, kresy meant the borderline between Poland and the Crimean Khanate, in the area of the lower Dnieper. The word kresy was probably used for the first time in literature by Wincenty Pol in his poems Mohort, Pol claimed that it was the line from the Dniester to the Dnieper River, the Tatar borderland. At the beginning of the 20th century, the meaning of the term expanded to include the lands of the eastern provinces of the Polish-Lithuanian Commonwealth. In the Second Polish Republic, the borderlands were equated with the land to the east of Curzon line, Polish expansion eastwards dates back to the earliest days of Poland. In 1018, King Bolesław I Chrobry invaded Kievan Rus, capturing Kiev, in 1340, Red Ruthenia came under Polish control, which opened these lands for Polish colonization and polonization. After the Union of Lublin of 1569, more Polish settlers moved to the borderlands of the vast Polish-Lithuanian Commonwealth. Most of them came from the Polish provinces of Mazovia and Lesser Poland and they gradually moved eastwards, inhabiting sparsely populated areas, dominated by local peoples. Furthermore, the classes of the Kresy accepted Polish culture and language. The year 1772 marked the first partition of the Commonwealth, by 1795, the whole eastern half of the country was annexed by the Russian Empire, and these lands came to be called the Stolen Lands. Even though Poles were in the minority in areas, the Stolen Lands were important part of Polish culture, with such colleges as Wilno University. The years 1918–1921 were especially turbulent for the Kresy, as it was the time of the rebirth of the Polish state, at that time, Poland was fighting three wars to establish its eastern borders, with Ukraine, the Soviet Union, and Lithuania. This area later formed the provinces of the Second Polish Republic. The Polish government carried out a policy of Polonization in these territories
Kresy
–
Typical landscape view of the Kresy, marked by low-lying rolling hills and grasslands (location
Sielec, Drohobych Raion, western Ukraine)
Kresy
Kresy
–
Victims of the
Soviet NKVD prison massacre in
Lwów ahead of the
German advance, June 1941
Kresy
–
Polish language in 1918
17.
Poland
–
Poland, officially the Republic of Poland, is a country in Central Europe, situated between the Baltic Sea in the north and two mountain ranges in the south. Bordered by Germany to the west, the Czech Republic and Slovakia to the south, Ukraine and Belarus to the east, the total area of Poland is 312,679 square kilometres, making it the 69th largest country in the world and the 9th largest in Europe. With a population of over 38.5 million people, Poland is the 34th most populous country in the world, the 8th most populous country in Europe, Poland is a unitary state divided into 16 administrative subdivisions, and its capital and largest city is Warsaw. Other metropolises include Kraków, Wrocław, Poznań, Gdańsk and Szczecin, the establishment of a Polish state can be traced back to 966, when Mieszko I, ruler of a territory roughly coextensive with that of present-day Poland, converted to Christianity. The Kingdom of Poland was founded in 1025, and in 1569 it cemented a political association with the Grand Duchy of Lithuania by signing the Union of Lublin. This union formed the Polish–Lithuanian Commonwealth, one of the largest and most populous countries of 16th and 17th century Europe, Poland regained its independence in 1918 at the end of World War I, reconstituting much of its historical territory as the Second Polish Republic. In September 1939, World War II started with the invasion of Poland by Nazi Germany, followed thereafter by invasion by the Soviet Union. More than six million Polish citizens died in the war, after the war, Polands borders were shifted westwards under the terms of the Potsdam Conference. With the backing of the Soviet Union, a communist puppet government was formed, and after a referendum in 1946. During the Revolutions of 1989 Polands Communist government was overthrown and Poland adopted a new constitution establishing itself as a democracy, informally called the Third Polish Republic. Since the early 1990s, when the transition to a primarily market-based economy began, Poland has achieved a high ranking on the Human Development Index. Poland is a country, which was categorised by the World Bank as having a high-income economy. Furthermore, it is visited by approximately 16 million tourists every year, Poland is the eighth largest economy in the European Union and was the 6th fastest growing economy on the continent between 2010 and 2015. According to the Global Peace Index for 2014, Poland is ranked 19th in the list of the safest countries in the world to live in. The origin of the name Poland derives from a West Slavic tribe of Polans that inhabited the Warta River basin of the historic Greater Poland region in the 8th century, the origin of the name Polanie itself derives from the western Slavic word pole. In some foreign languages such as Hungarian, Lithuanian, Persian and Turkish the exonym for Poland is Lechites, historians have postulated that throughout Late Antiquity, many distinct ethnic groups populated the regions of what is now Poland. The most famous archaeological find from the prehistory and protohistory of Poland is the Biskupin fortified settlement, dating from the Lusatian culture of the early Iron Age, the Slavic groups who would form Poland migrated to these areas in the second half of the 5th century AD. With the Baptism of Poland the Polish rulers accepted Christianity and the authority of the Roman Church
Poland
–
Reconstruction of a
Bronze Age,
Lusatian culture settlement in
Biskupin, c. 700 BC
Poland
–
Flag
Poland
–
Earliest known contemporary depiction of a Polish ruler; King
Mieszko II Lambert of Poland being presented with a
Liturgical book by
Matilda of Swabia, 1025–1031
Poland
–
Drawing of the
Battle of Grunwald, which was fought against the
German Order of Teutonic Knights, 15 July 1410
18.
Argentina
–
Argentina, officially the Argentine Republic, is a federal republic in the southern half of South America. With a mainland area of 2,780,400 km2, Argentina is the eighth-largest country in the world, the second largest in Latin America, and the largest Spanish-speaking one. The country is subdivided into provinces and one autonomous city, Buenos Aires. The provinces and the capital have their own constitutions, but exist under a federal system, Argentina claims sovereignty over part of Antarctica, the Falkland Islands, and South Georgia and the South Sandwich Islands. The earliest recorded presence in the area of modern-day Argentina dates back to the Paleolithic period. The country has its roots in Spanish colonization of the region during the 16th century, Argentina rose as the successor state of the Viceroyalty of the Río de la Plata, a Spanish overseas viceroyalty founded in 1776. The country thereafter enjoyed relative peace and stability, with waves of European immigration radically reshaping its cultural. The almost-unparalleled increase in prosperity led to Argentina becoming the seventh wealthiest developed nation in the world by the early 20th century, Argentina retains its historic status as a middle power in international affairs, and is a prominent regional power in the Southern Cone and Latin America. Argentina has the second largest economy in South America, the third-largest in Latin America and is a member of the G-15 and it is the country with the second highest Human Development Index in Latin America with a rating of very high. Because of its stability, market size and growing high-tech sector, the description of the country by the word Argentina has to be found on a Venice map in 1536. In English the name Argentina probably comes from the Spanish language, however the naming itself is not Spanish, Argentina means in Italian of silver, silver coloured, probably borrowed from the Old French adjective argentine of silver > silver coloured already mentioned in the 12th century. The French word argentine is the form of argentin and derives of argent silver with the suffix -in. The Italian naming Argentina for the country implies Argentina Terra land of silver or Argentina costa coast of silver, in Italian, the adjective or the proper noun is often used in an autonomous way as a substantive and replaces it and it is said lArgentina. The name Argentina was probably first given by the Venitian and Genoese navigators, in Spanish and Portuguese, the words for silver are respectively plata and prata and of silver is said plateado and prateado. Argentina was first associated with the silver mountains legend, widespread among the first European explorers of the La Plata Basin. The first written use of the name in Spanish can be traced to La Argentina, a 1602 poem by Martín del Barco Centenera describing the region, the 1826 constitution included the first use of the name Argentine Republic in legal documents. The name Argentine Confederation was also used and was formalized in the Argentine Constitution of 1853. In 1860 a presidential decree settled the name as Argentine Republic
Argentina
–
The
Cave of the Hands in
Santa Cruz province, with indigenous artwork dating from 13,000–9,000 years ago
Argentina
Argentina
–
The surrender of Beresford to
Santiago de Liniers during the
British invasions of the Río de la Plata
Argentina
–
Portrait of General
José de San Martin,
Libertador of Argentina,
Chile and
Peru
19.
Empanada
–
An empanada is a stuffed bread or pastry baked or fried in many countries of Latin America and in Spain. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread, empanadas are made by folding dough over a stuffing, which may consist of meat, cheese, huitlacoche, or other ingredients. Empanadas trace back their origins to the northwest region of Spain, a cookbook published in Catalan in 1520, Libre del Coch by Robert de Nola, mentions empanadas filled with seafood in the recipes for Catalan, Italian, French, and Arabian food. Some sources claim a connection with the Indian cuisine, a similar dish first appeared in Portugal around the time of the establishment of trade routes to India and the establishment of a colony at Goa. This is believed to have derived from or influenced by the Indian Gujia or Samosa. Argentine empanadas are often served during parties and festivals as a starter or main course, shops specialize in freshly made empanadas, with many flavors and fillings. The dough is made with flour and beef drippings for the fillings which differs from province to province. Some places use chicken, and some places beef spiced with cumin, some other fillings are onion, boiled egg, olives, or raisins. Empanadas can be baked or fried and it also can contain ham, fish, humita, or spinach, a fruit filling is used to create a dessert empanada. For the interior regions, they can be spiced with peppers, in those places where several types are served, a repulgue, or pattern, is added to the pastry fold to distinguish the varieties. In larger cities, empanadas are eaten more as take-away food and they usually carry dozens of different varieties, which is not the case in northern provinces, where empanadas are usually made at home, with more traditional recipes. During Lent and Easter, empanadas de Cuaresma fillings with fish are popular, also popular are the so-called Arabian empanadas, filled with beef, tomato, onion, and lemon juice, similar to the fatayer made in the Levant. In Belize, empanadas are known as panades and they are made with masa and typically stuffed with fish, chicken, or beans. They are usually fried and served with a cabbage or salsa topping. Panades are frequently sold as street food, cape Verde cuisine features the pastel, as well. Cape Verdean pastéis are often filled with spicy tuna fish, one particular variety, the pastel com o diabo dentro, is particularly spicy, and is made with a dough made from sweet potatoes and cornmeal. In Chile, the most traditional empanada filling is called pino, pino is a seasoned mixture of ground beef, onions, raisins, black olives, and hard boiled eggs. The empananda dough is quick and easy to make, and can be made ahead, the pino tastes best if made the day before and allowed to rest overnight before filling the empanandas
Empanada
–
Two empanadas (empanadillas)
Empanada
–
A gourmet version of the traditional dish
Empanada
–
Home made empanadas from Córdoba, Argentina
Empanada
–
Argentine version of
fatayer called “arabian” empanadas.
20.
Chelow kabab
–
Chelow kabab or Chelo kabab is the national dish of Iran. The meal is simple, consisting of steamed, saffroned basmati or Iranian rice and kabab and this dish is served throughout Iran today, but was traditionally associated with the northern part of the country. Chelow kabab is served with the basic Iranian meal accompaniments, in addition to grilled tomatoes on the side of the rice, somagh can be sprinkled on the rice. It is an old tradition that a raw egg yolk be placed on top of the rice, though this is optional. In fact, unless requested, most restaurants will not serve the rice this way due to safety concerns surrounding the consumption of raw eggs. A skewer is placed directly on the rice and while holding the kabab down on the rice with the bread, with the two most common kababs, barg and koobideh, two skewers are always served. In general, bazaar kabab restaurants only serve these two varieties, though there are exceptions, a combination of one barg and one koobideh is typically called a soltani, meaning for the sultan. The traditional beverage of choice to accompany chelow kabab is doogh, an Iranian sour yogurt drink, flavored with salt and mint, nan-e kabab Cuisine of Iran Polow
Chelow kabab
–
See also [edit]
Chelow kabab
–
Kabab
21.
Iran
–
Iran, also known as Persia, officially the Islamic Republic of Iran, is a sovereign state in Western Asia. Comprising a land area of 1,648,195 km2, it is the second-largest country in the Middle East, with 82.8 million inhabitants, Iran is the worlds 17th-most-populous country. It is the country with both a Caspian Sea and an Indian Ocean coastline. The countrys central location in Eurasia and Western Asia, and its proximity to the Strait of Hormuz, Tehran is the countrys capital and largest city, as well as its leading economic and cultural center. Iran is the site of to one of the worlds oldest civilizations, the area was first unified by the Iranian Medes in 625 BC, who became the dominant cultural and political power in the region. The empire collapsed in 330 BC following the conquests of Alexander the Great, under the Sassanid Dynasty, Iran again became one of the leading powers in the world for the next four centuries. Beginning in 633 AD, Arabs conquered Iran and largely displaced the indigenous faiths of Manichaeism and Zoroastrianism by Islam, Iran became a major contributor to the Islamic Golden Age that followed, producing many influential scientists, scholars, artists, and thinkers. During the 18th century, Iran reached its greatest territorial extent since the Sassanid Empire, through the late 18th and 19th centuries, a series of conflicts with Russia led to significant territorial losses and the erosion of sovereignty. Popular unrest culminated in the Persian Constitutional Revolution of 1906, which established a monarchy and the countrys first legislative body. Following a coup instigated by the U. K. Growing dissent against foreign influence and political repression led to the 1979 Revolution, Irans rich cultural legacy is reflected in part by its 21 UNESCO World Heritage Sites, the third-largest number in Asia and 11th-largest in the world. Iran is a member of the UN, ECO, NAM, OIC. Its political system is based on the 1979 Constitution which combines elements of a democracy with a theocracy governed by Islamic jurists under the concept of a Supreme Leadership. A multicultural country comprising numerous ethnic and linguistic groups, most inhabitants are Shia Muslims, the largest ethnic groups in Iran are the Persians, Azeris, Kurds and Lurs. Historically, Iran has been referred to as Persia by the West, due mainly to the writings of Greek historians who called Iran Persis, meaning land of the Persians. As the most extensive interactions the Ancient Greeks had with any outsider was with the Persians, however, Persis was originally referred to a region settled by Persians in the west shore of Lake Urmia, in the 9th century BC. The settlement was then shifted to the end of the Zagros Mountains. In 1935, Reza Shah requested the international community to refer to the country by its native name, opposition to the name change led to the reversal of the decision, and Professor Ehsan Yarshater, editor of Encyclopædia Iranica, propagated a move to use Persia and Iran interchangeably
Iran
–
Cave painting in Doushe cave,
Lorestan, Iran,
8th millennium BC
Iran
–
Flag
Iran
–
A depiction of the united
Medes and
Persians in
Apadana,
Persepolis
Iran
–
Ruins of the
Gate of All Nations,
Persepolis
22.
Philippine adobo
–
It has sometimes been considered as the unofficial national dish in the Philippines. Taken from the early Spanish, the method is indigenous to Spain. Early Spaniards cooked their food normally by roasting, steaming or boiling methods, to keep it fresh longer, food was often cooked by immersion in vinegar and salt. Thus, it is likely that Filipinos could have been cooking meat in vinegar as a means of preservation. This process dates back to the Pre-Hispanic Period and was used for pork, when the Spanish Empire colonized the Philippines in the late 16th century and early 17th century, they encountered this cooking process. It was first recorded in the dictionary Vocabulario de la Lengua Tagala compiled by the Spanish Franciscan missionary Pedro de San Buenaventura and he referred to it as adobo de los naturales. Dishes prepared in this manner came to be known by this name. While the Philippine adobo can be considered adobo in the Spanish sense—a marinated dish—the Philippine usage is more specific to a cooking process and is not restricted to meat. Typically, pork or chicken, or a combination of both, is cooked in vinegar, crushed garlic, bay leaves, black peppercorns. It is served with white rice and it was traditionally cooked in small clay pots, but in modern times, metal pots or woks are used instead. There are numerous variants of the recipe in the Philippines. The most basic ingredient of adobo is vinegar, which is usually vinegar, rice vinegar. Almost every ingredient can be changed according to personal preference, even people in the same household can cook adobo in significantly different ways. A rarer version without soy sauce is known as adobong puti, which uses salt instead, to contrast it with adobong itim, adobong puti is often regarded as the closest to the original version of the Pre-Hispanic adobo. It is similar to another known as pinatisan, where fish sauce is used instead of vinegar. The proportion of ingredients like soy sauce, bay leaves, garlic, other ingredients can sometimes be used, like siling labuyo, birds eye chili, jalapeño pepper, red bell pepper, olive oil, onions, brown sugar, potatoes, or pineapple. It may also be further browned in the oven, pan-fried, deep-fried, in southern Luzon and Muslim Zamboanga, for example, it is common to see adobo cooked with coconut milk. In Cavite, mashed pork liver is added, in Laguna, turmeric is added, giving the dish a distinct yellowish color
Philippine adobo
–
Chicken adobo
Philippine adobo
–
Chicken adobo served with white
rice
Philippine adobo
–
Pork adobo cooked in a
kawali
Philippine adobo
–
Pork adobo, with
vinegar,
soy sauce,
garlic,
onions,
black pepper, and
pineapples
23.
Philippines
–
The Philippines, officially the Republic of the Philippines, is a sovereign island country in Southeast Asia situated in the western Pacific Ocean. It consists of about 7,641 islands that are categorized broadly under three main geographical divisions from north to south, Luzon, Visayas, and Mindanao, the capital city of the Philippines is Manila and the most populous city is Quezon City, both part of Metro Manila. The Philippines has an area of 300,000 square kilometers, and it is the eighth-most populated country in Asia and the 12th most populated country in the world. As of 2013, approximately 10 million additional Filipinos lived overseas, multiple ethnicities and cultures are found throughout the islands. In prehistoric times, Negritos were some of the archipelagos earliest inhabitants and they were followed by successive waves of Austronesian peoples. Exchanges with Chinese, Malay, Indian, and Islamic nations occurred, then, various competing maritime states were established under the rule of Datus, Rajahs, Sultans or Lakans. The arrival of Ferdinand Magellan in Homonhon, Eastern Samar in 1521 marked the beginning of Hispanic colonization, in 1543, Spanish explorer Ruy López de Villalobos named the archipelago Las Islas Filipinas in honor of Philip II of Spain. With the arrival of Miguel López de Legazpi from Mexico City, in 1565, the Philippines became part of the Spanish Empire for more than 300 years. This resulted in Roman Catholicism becoming the dominant religion, during this time, Manila became the western hub of the trans-Pacific trade connecting Asia with Acapulco in the Americas using Manila galleons. Aside from the period of Japanese occupation, the United States retained sovereignty over the islands until after World War II, since then, the Philippines has often had a tumultuous experience with democracy, which included the overthrow of a dictatorship by a non-violent revolution. It is a member of the United Nations, World Trade Organization, Association of Southeast Asian Nations, the Asia-Pacific Economic Cooperation forum. It also hosts the headquarters of the Asian Development Bank, the Philippines was named in honor of King Philip II of Spain. Spanish explorer Ruy López de Villalobos, during his expedition in 1542, named the islands of Leyte, eventually the name Las Islas Filipinas would be used to cover all the islands of the archipelago. Before that became commonplace, other such as Islas del Poniente. The official name of the Philippines has changed several times in the course of its history, during the Philippine Revolution, the Malolos Congress proclaimed the establishment of the República Filipina or the Philippine Republic. From the 1898 Treaty of Paris, the name Philippines began to appear, since the end of World War II, the official name of the country has been the Republic of the Philippines. The metatarsal of the Callao Man, reliably dated by uranium-series dating to 67,000 years ago is the oldest human remnant found in the archipelago to date and this distinction previously belonged to the Tabon Man of Palawan, carbon-dated to around 26,500 years ago. Negritos were also among the archipelagos earliest inhabitants, but their first settlement in the Philippines has not been reliably dated, there are several opposing theories regarding the origins of ancient Filipinos
Philippines
–
King Philip II of Spain.
Philippines
Philippines
–
Tabon Cave and its carvings.
Philippines
–
The
Banaue Rice Terraces where
Ifugao/Igorot utilized terrace farming in the steep mountainous regions of northern Philippines over 2000 years ago.
24.
Sarma (food)
–
It is found in the cuisines of the former Ottoman Empire from the Middle East to the Balkans and Central Europe. Sarma comes from Turkish language, from the verb sarmak which means to wrap or to roll, yaprak sarma is sometimes called yaprak dolması filled leaf or simply dolma stuffed thing, although dolma strictly speaking applies to stuffed vegetables, it is often conflated with sarma. Yaprak sarma without meat is usually called yalancı dolma fake dolma, the combination is then boiled for several hours. While specific recipes vary across the region, it is recognized that the best cooking method is slow boiling in large clay pots. A special ingredient, flour browned in fat, is added at the end of the process. Other flavors include cherry tree leaves in some locations, other recipes require the use of pork fat—there are innumerable variations across the region, vegetarian options as well as those made with fish exist. In Iraq, Jordan, Lebanon, Palestine and Syria, Sarma is known as waraq inab, the preparation remains the same as in Greek and Turkish cuisines - Grape leaves are harvested and wrapped around minced lamb along with onions and rice, cooked in olive oil. Waraq inab are very labor-intensive, and are served as a mezze to larger plates at family banquets, in Bulgaria during the summer, Sarma are mostly made with vine leaves. The leaves can be pickled for winter use, the filling is made from stewed onion in oil, then fried with rice and all seasoned with salt and pepper. Almost always added carrot, maybe more mushrooms, cheese and more, can be vegetarian or with meat. Often finished leaves are covered with yogurt - clean or seasoned with crushed garlic, eaten as an appetizer or main dish. In autumn and winter, Sarma are more often made with leaves of fresh or pickled cabbage - stuffed cabbage, filling is almost always meat - pork or mixed minced or chopped meat. Sarma are boiled in a mixture of soup and water. It is possible to subsequently to bake them with White sauce - a dense mixture of liquid from boiling, yogurt, egg, due to the large size serves only as a main dish. There is also a version with the same ingredients stuffed into cabbage leaves, cooked with cut pieces of cabbage leaves, they are highly fragmented and are not suitable for turning ordinary cabbage leaves stuffed or when sawing is before canning for faster fermentation. Meatless stuffed cabbage or vine is one of the dishes for Christmas Eve. Stuffed cabbage leaves are one of the components of kapama. Instead of vine or cabbage leaves could be used also the leaves of sorrel, docks, spinach, mangold, beet leaves, etc
Sarma (food)
–
A Turkish Yaprak Sarma
Sarma (food)
–
Turkish Lahana Sarma
Sarma (food)
–
Serbian sarma prepared in a grne
Sarma (food)
–
Romanian sarmale cooked inside a pumpkin
25.
Romania
–
Romania is a sovereign state located in Southeastern Europe. It borders the Black Sea, Bulgaria, Ukraine, Hungary, Serbia and it has an area of 238,391 square kilometres and a temperate-continental climate. With over 19 million inhabitants, the country is the member state of the European Union. Its capital and largest city, Bucharest, is the sixth-largest city in the EU, the River Danube, Europes second-longest river, rises in Germany and flows in a general southeast direction for 2,857 km, coursing through ten countries before emptying into Romanias Danube Delta. The Carpathian Mountains, which cross Romania from the north to the southwest are marked by one of their tallest peaks, Moldoveanu, modern Romania was formed in 1859 through a personal union of the Danubian Principalities of Moldavia and Wallachia. The new state, officially named Romania since 1866, gained independence from the Ottoman Empire in 1877, at the end of World War I, Transylvania, Bukovina and Bessarabia united with the sovereign Kingdom of Romania. Romania lost several territories, of which Northern Transylvania was regained after the war, following the war, Romania became a socialist republic and member of the Warsaw Pact. After the 1989 Revolution, Romania began a transition towards democracy and it has been a member of NATO since 2004, and part of the European Union since 2007. A strong majority of the population identify themselves as Eastern Orthodox Christians and are speakers of Romanian. The cultural history of Romania is often referred to when dealing with artists, musicians, inventors. For similar reasons, Romania has been the subject of notable tourist attractions, Romania derives from the Latin romanus, meaning citizen of Rome. The first known use of the appellation was attested in the 16th century by Italian humanists travelling in Transylvania, Moldavia, after the abolition of serfdom in 1746, the word rumân gradually fell out of use and the spelling stabilised to the form român. Tudor Vladimirescu, a leader of the early 19th century. The use of the name Romania to refer to the homeland of all Romanians—its modern-day meaning—was first documented in the early 19th century. The name has been officially in use since 11 December 1861, in English, the name of the country was formerly spelt Rumania or Roumania. Romania became the predominant spelling around 1975, Romania is also the official English-language spelling used by the Romanian government. The Neolithic-Age Cucuteni area in northeastern Romania was the region of the earliest European civilization. Evidence from this and other sites indicates that the Cucuteni-Trypillian culture extracted salt from salt-laden spring water through the process of briquetage
Romania
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Neacșu's letter from 1521, the oldest surviving document written in
Romanian.
Romania
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Flag
Romania
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Writ issued on 14 October 1465 by
Radu cel Frumos, from his residence in
Bucharest, indicating
Ottoman victory.
Romania
–
A 1917 British map showing territories with majority Romanian populations.
26.
Moldova
–
Moldova, officially the Republic of Moldova (Romanian, Republica Moldova, listen, is a landlocked country in Eastern Europe, bordered by Romania to the west and Ukraine to the north, east, and south. In 1856, southern Bessarabia was returned to Moldavia, but Russian rule was restored over the whole of the region in 1878, Bessarabia remained a province of the Russian Empire until 1917, when during the Russian Revolution it became an autonomous and then nominally independent Moldavian Democratic Republic. In 1918, following a vote of its assembly, Bessarabia united with the Kingdom of Romania, the decision was disputed by Soviet Russia, which in 1924, created within the Ukrainian SSR, on a territory east of Bessarabia, a so-called Moldavian Autonomous Soviet Socialist Republic. In 1940, as a consequence of the Molotov–Ribbentrop Pact, Romania was compelled to cede Bessarabia to the Soviet Union, the Soviets decided to split the region between a newly established Moldavian Soviet Socialist Republic and the Ukrainian SSR. The Moldavian SSR included two-thirds of the territory of Bessarabia, on 27 August 1991, as part of the dissolution of the Soviet Union, the Moldavian SSR declared independence and took the name Moldova. The current Constitution of Moldova was adopted in 1994, the strip of the Moldovan territory on the east bank of the Dniester river has been under the de facto control of the breakaway government of Transnistria since 1990. Its economy is the poorest in Europe in per capita terms, Moldova is a parliamentary republic with a president as head of state and a prime minister as head of government. The name Moldova derives from the Moldova River, the valley of this served as a political centre at the time of the foundation of the Principality of Moldavia in 1359. The origin of the name of the river remains unclear, the dogs name, given to the river, extended to the Principality. For a short time in the 1990s, at the founding of the Commonwealth of Independent States, after the dissolution of the Soviet Union, the country began to use the Romanian name, Moldova. Officially, the name Republic of Moldova is designated by the United Nations, in 2010, Oldowan flint tools were discovered at Bayraki that are 800, 000–1.2 million years old. This demonstrates that humans were present in Moldova during the early Paleolithic era. The inhabitants of this civilization, which lasted roughly from 5500 to 2750 BC, practiced agriculture, raised livestock, hunted, in antiquity, Moldovas territory was inhabited by Dacian tribes. Between the 1st and 7th centuries AD, the south was intermittently under the Roman, and then Byzantine Empires. The Principality of Moldavia, established in 1359, was bounded by the Carpathian Mountains in the west, the Dniester River in the east, and the Danube River and Black Sea to the south. Its territory comprised the territory of the Republic of Moldova, the eastern eight counties of Romania. Like the present-day republic and Romanias north-eastern region, it was known to the locals as Moldova, Moldavia was invaded repeatedly by Crimean Tatars and, beginning in the 15th century, by the Turks. In 1538, the principality became a tributary to the Ottoman Empire, the title used in the document of 6 July 1600 was The King of the country of Romania, Ardeal and of all of Moldavia
Moldova
–
Stephen the Great, Prince of Moldavia between 1457 and 1504.
Moldova
–
Flag
Moldova
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Soroca Fort was built on the site of the former
Genoese fortress Polihromia.
Moldova
–
Monument to the villagers who died in
World War II, the village
Cojușna,
Strășeni District
27.
Amok trey
–
Ho Mok, or steamed curried fish, is a traditional dish of Cambodian cuisine. It is fish coated in a coconut milk with kroeung. It is often eaten during the Water Festival, which celebrates the reversal of the Tonle Sap River, an important part of the dish is the addition of the leaves of the noni tree and the use of fingerroot. Amok - a regional overview of the dish, khmer Fish Amok - Recipe and Video
Amok trey
–
Amok trei, a popular Khmer dish
28.
Cambodia
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Cambodia, officially known as the Kingdom of Cambodia, is a country located in the southern portion of the Indochina Peninsula in Southeast Asia. It is 181,035 square kilometres in area, bordered by Thailand to the northwest, Laos to the northeast, Vietnam to the east, Cambodia has a population of over 15 million. The official religion is Theravada Buddhism, practiced by approximately 95 percent of the population, the countrys minority groups include Vietnamese, Chinese, Chams, and 30 hill tribes. The capital and largest city is Phnom Penh, the political, economic, the kingdom is a constitutional monarchy with Norodom Sihamoni, a monarch chosen by the Royal Throne Council, as head of state. The head of government is Hun Sen, who is currently the longest serving leader in South East Asia and has ruled Cambodia for over 25 years. In 802 AD, Jayavarman II declared himself king, uniting the warring Khmer princes of Chenla under the name Kambuja. The Indianized kingdom built monumental temples including Angkor Wat, now a World Heritage Site, after the fall of Angkor to Ayutthaya in the 15th century, a reduced and weakened Cambodia was then ruled as a vassal state by its neighbours. In 1863 Cambodia became a protectorate of France which doubled the size of the country by reclaiming the north, the Vietnam War extended into the country with the US bombing of Cambodia from 1969 until 1973. Following the Cambodian coup of 1970, the king gave his support to his former enemies. Following the 1991 Paris Peace Accords, Cambodia was governed briefly by a United Nations mission, the UN withdrew after holding elections in which around 90 percent of the registered voters cast ballots. The 1997 coup placed power solely in the hands of Prime Minister Hun Sen and the Cambodian Peoples Party, important sociopolitical issues includes widespread poverty, pervasive corruption, lack of political freedoms, low human development, and a high rate of hunger. While per capita income remains low compared to most neighbouring countries, agriculture remains the dominant economic sector, with strong growth in textiles, construction, garments, and tourism leading to increased foreign investment and international trade. Cambodia scored dismally in an annual index ranking the rule of law in 102 countries, placing 99th overall, Cambodia also faces environmental destruction as an imminent problem. The most severe activity in this regard is considered to be the countrywide deforestation, the Kingdom of Cambodia is the official English name of the country. The English Cambodia is an anglicisation of the French Cambodge, which in turn is the French transliteration of the Khmer Kampuchea, Kampuchea is the shortened alternative to the countrys official name in Khmer, Preah Reacheanachak Kampuchea. The Khmer endonym Kampuchea derives from the Sanskrit name Kambujadeśa, composed of देश, desa and कम्बोज, Kambujas, colloquially, Cambodians refer to their country as either Srok Khmer, meaning Khmers Land, or the slightly more formal Prateh Kampuchea, literally Country of Kampuchea. The name Cambodia is used most often in the Western world while Kampuchea is more used in the East. Excavations in its lower layers produced a series of dates as of 6000 BC
Cambodia
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Glazed stoneware dating back to the 12th century.
Cambodia
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Flag
Cambodia
–
Khmer army going to war against the
Cham, from a relief on the
Bayon.
Cambodia
–
Angkor Wat
29.
Crayfish party
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A crayfish party is a traditional summertime eating and drinking celebration in the Nordic countries. The tradition originated in Sweden, where a party is called a kräftskiva. The tradition has spread to Finland via its Swedish-speaking population. A similar tradition exists in the Baltic countries in particular in Lithuania and Latvia, crayfish parties are generally held during August, a tradition that started because crayfish harvesting in Sweden was, for most of the 20th century, legally limited to late summer. Today, the date in early August has no legal significance. Dining is traditionally outdoors, but in practice the party is often driven indoors by bad weather or aggressive mosquitoes, customary party accessories are comical paper hats, paper tablecloths, paper lanterns, and bibs. A rowdy atmosphere prevails amid noisy eating and traditional drinking songs, the alcohol consumption is often high, especially when compared to the amount of food actually eaten. It is considered customary to suck the juice out of the crayfish before shelling it, akvavit and other kinds of snaps are served, as well as beer. The crayfish are boiled in water and seasoned with fresh dill – preferably crown dill harvested after the plant has flowered – then served cold. Bread, mushroom pies, surströmming, strong Västerbotten cheese, salads, since more than 40 years, the city of Herrera de Pisuerga is celebrating the Festival Nacional del Cangrejo de río. That’s because this crustacean has been part of the traditional gastronomy of this area. For the first “Swedish dinner”, the Festival had the honor of having special guests, the First Secretary and Chancellor in Spain Ms. Eva Boix
Crayfish party
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Crayfish cooked with
dill in the traditional manner.
Crayfish party
–
Man in the Moon Decoration
30.
Dal bhat
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Dal bhat is a traditional meal popular in many areas of Nepal, Bangladesh and India. It consists of steamed rice and a lentil soup called dal. It is a food in these countries. Bhat or Chawal means boiled rice in a number of Indo-Aryan languages, Bhat may be supplemented with roti in Nepal. Dal may be cooked with onion, garlic, ginger, chili, tomatoes, or tamarind and it always contains herbs and spices such as coriander, garam masala, cumin, and turmeric. Recipes vary by season, locality, ethnic group and family, Dal bhat is often served with vegetable tarkari or torkari – a mix of available seasonal vegetables. It is also called Dal Bhat Tarkari in Nepali, there may also be yogurt or curry made of chicken, goat meat or fish. A small portion of pickle is sometimes included
Dal bhat
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Nepalese style Dal bhat
Thali set in Kathmandu
Dal bhat
–
Dal bhat from
Kavre and
Ramechhap of
Nepal
Dal bhat
–
Dal chawal in Assamese
thali
31.
Polenta
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Polenta is a dish of boiled cornmeal that was historically made from other grains. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, the dish is associated with Northern and Central Italy. Polenta has a creamy texture due to the gelatinization of starch in the grain, however, its consistency may not be completely homogeneous if a coarse grind or hard grain such as flint corn is used. The variety of cereal used is usually yellow maize, but buckwheat, white maize, coarse grinds make a firm, coarse polenta, finer grinds make a creamy, soft polenta. Polenta is a staple of Northern Italian cuisine and its consumption is associated with lower classes. As it is today, polenta derives from earlier forms of grain mush (known as puls or pulmentum in Latin that were commonly eaten since Roman times. Before the introduction of corn from America in the 16th century, polenta was made from ingredients like farro, chestnut flour, millet, spelt. Historically, polenta was served as a peasant food in North America, in the 1940s and 1950s, polenta was often eaten with salted anchovy or herring, sometimes topped with sauces. Latin polenta covered any hulled and crushed grain, especially barley-meal, and is derived from the Latin pollen for fine flour, polenta is typically simmered in a water-based liquid with other ingredients. Later, once the polenta is done, ingredients can also be added and it is often cooked in a large copper pot, known as a paiolo in Italian. Boiled polenta may be eaten as is, or it may be allowed to set, leftovers can be used the same way. Cooked polenta can be shaped into balls, patties, or sticks, polenta takes a long time to cook, simmering in four to five times its volume of watery liquid for about 45 minutes with near-constant stirring, necessary for even gelatinization of the starch. Some alternative cooking techniques have been invented to speed up the process, quick-cooking polenta is widely used and is prepared in just a few minutes, it is considered inferior to polenta made from unprocessed cornmeal and is best eaten after being baked or fried. In his book Heat, Bill Buford talks about his experiences as a cook in Mario Batalis Italian restaurant Babbo. If you dont have to stir it all the time, you can cook it for hours—what does it matter, cooks Illustrated magazine has described a method using a microwave oven that reduces cooking time to 12 minutes and requires only a single stirring. In March 2010, it presented a stovetop, near-stir-less method that uses a pinch of baking soda, kyle Phillips suggested making it in a polenta maker or in a slow cooker. In the Trieste area of northeastern Italy, it is either with cuttlefish and tomato broth, with sausage. Polenta can also be prepared with mushrooms, rapini, or other vegetables or meats
Polenta
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Polenta with
lentils and
cotechino
Polenta
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Polenta served in the traditional manner on a round wooden
cutting board
Polenta
–
Polenta, by
Pietro Longhi
Polenta
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During preparation, the polenta is stirred with a large wooden stick called a cannella (traditionally made of
walnut) until it becomes thick enough to support the stirring rod on its own.
32.
Couscous
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Couscous is a North African Berber dish of small steamed balls of semolina, usually served with a stew spooned on top. Couscous is a food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya. The original name may be derived from the Berber word Seksu, meaning well rolled, well formed, numerous different names and pronunciations for couscous exist around the world. Couscous is /ˈkʊskʊs/ or /ˈkuːskuːs/ in the United Kingdom and only the latter in the United States, the origin of couscous is uncertain. It may have been invented by the Berbers, lucie Bolens affirms that Berbers were preparing couscous as early as 238 to 149 BC, describing primitive couscous pots found in tombs dating back to the reign of the Berber King Massinissa. Nevertheless, Charles Perry states that couscous originated between the end of the Zirid dynasty and the rise of the Almohadian dynasty between the eleventh and the thirteenth centuries, to this day, couscous is known as the North Africa national dish. Couscous was known to the Nasrid royalty in Granada as well, and in the 13th century a Syrian historian from Aleppo includes four references for couscous. Today, in Egypt and the Middle East, couscous is known and it is also common in Western Africa whence it has spread into Central Africa. It is the dish of the Maghreb countries. Couscous reached Turkey from Syria to in the 16th century and is eaten in most of the Turkish southern provinces, in Rome Bartolomeo Scappis culinary guide of 1570 describes a Moorish dish, succussu. One of the earliest references to couscous in France is in Brittany, but it made an earlier appearance in Provence, where the traveler Jean-Jacques Bouchard wrote of eating it in Toulon in 1630. Couscous was originally made from millet, historians have different opinions as to when wheat began to replace the use of millet. The conversion seems to have occurred sometime in the 20th century, Couscous seems to have a North African origin. Archaeological evidence dating back to the 10th century, consisting of kitchen utensils needed to prepare this dish, has found in this part of the world. Ibn Battuta statement of from it kuskusu and porridge are made This quotation contains what may be the earliest mention of couscous in Western Africa, Ibn Battuta was the greatest traveler and travel writer of his era. His Rihlah documents a lifetime of travels and employment in every Muslim society and he traveled to Western Africa in the early 1350s, his writings of that journey are an important source for modern historians studying medieval Africa. This quotation comes from the translation in Ibn Battuta in Black Africa by Said Hamdun and he buys from them what he likes, but not rice, as eating the rice is harmful to white men and the fûnî is better than it. Even today in the region of Youkounkoun of Guinea and Senegal, millet couscous was never as popular as hard wheat couscous because it took longer to cook and didn’t taste as good
Couscous
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Couscous served with vegetables and chickpeas
Couscous
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Brown couscous with vegetables in Tunisia
Couscous
–
A
couscoussier, a traditional steamer for couscous.
Couscous
–
Couscous with various toppings
33.
Borscht
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BORSCHT is an acronym for the set of functions performed by a subscriber line interface circuit in the line card of a telecommunication system. The letters represent the functions, battery feed, over-voltage protection, ringing, signaling, coding, hybrid. An earlier or alternate version of the acronym is BORSHT, lacking the letter C for the coding function, battery feed The central office provides a DC voltage level of nominally 48 V between the tip and ring conductors for talk and signaling current. The available DC current may range from 20 mA to 120 mA, however the line card must typically be able to withstand 1000 volt spikes. Ringing The ringing voltage is typically 86 V at a frequency of 20 Hz,2 seconds ON,4 seconds OFF, some selective frequency systems used frequencies as low as 16 Hz and as high as 66 Hz for station selection. Signaling Signaling is often referred to as supervision, the circuit detects the on-hook and off-hook conditions by monitoring the loop current. In rotary dial systems, it decodes dial pulses and it includes decoding of dual-tone multi-frequency dialing, hook flash, and other signals. Coding Coding includes µ-Law coding in North America and A-Law coding in Europe and this includes the A/D and D/A conversion, companding and framing for time-division multiplexing. Hybrid The hybrid function involves two-wire to four-wire circuit conversions and this was originally performed by a hybrid transformer but has largely been superseded by DSP devices. Test External tests allow the local loop and handset to be connected to test equipment in the central office. Loop-in tests could measure the return loss. Loop-around tests measure the hybrid and codec performance, loop start Codec Hybrid coil Line card
Borscht
34.
Dish (food)
–
A dish in gastronomy is a specific food preparation, a distinct article or variety of food, with cooking finished, and ready to eat, or be served. A dish may be served on tableware, or may be out of hand. Instructions for preparing a dish are called recipes, some dishes, for example vanilla ice cream with fudge sauce, rarely have their own recipes, as they are made by simply combining two ready to eat preparations of foods. Many dishes have specific names, while others are simply described, many are named for particular places, sometimes because of a specific association with that place like Boston baked beans or bistecca alla fiorentina. Sometimes not, poached eggs Florentine ends up meaning essentially with spinach, because of the many stories that have been told about the names of different dishes, it is often hard to know exactly where the names came from. Entrée Food presentation Garnish Famous Food Dishes and How they Got Their Names
Dish (food)
–
Baked
Tapioca root in a pot
Dish (food)
–
A Chinese rice dish on a plate
35.
Fruits de mer
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A plateau de fruits de mer is a seafood dish of raw and cooked shellfish served cold on a platter, usually on a bed of ice. A plateau de fruits de mer generally consists entirely of shellfish and is served with such as mignonette sauce, cocktail sauce. A plateau de fruits de mer is served cold, usually on a covered with a bed of ice. The serving platter is generally held above table level with a stand, and sometimes can contain multiple, elaborate tiers. This is both for effect, and because the shellfish are often served in the shell, or on the half shell. A plateau de fruits de mer may include, List of seafood dishes List of fish dishes Raw bar
Fruits de mer
–
A plate of fruits de mer
36.
France
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France, officially the French Republic, is a country with territory in western Europe and several overseas regions and territories. The European, or metropolitan, area of France extends from the Mediterranean Sea to the English Channel and the North Sea, Overseas France include French Guiana on the South American continent and several island territories in the Atlantic, Pacific and Indian oceans. France spans 643,801 square kilometres and had a population of almost 67 million people as of January 2017. It is a unitary republic with the capital in Paris. Other major urban centres include Marseille, Lyon, Lille, Nice, Toulouse, during the Iron Age, what is now metropolitan France was inhabited by the Gauls, a Celtic people. The area was annexed in 51 BC by Rome, which held Gaul until 486, France emerged as a major European power in the Late Middle Ages, with its victory in the Hundred Years War strengthening state-building and political centralisation. During the Renaissance, French culture flourished and a colonial empire was established. The 16th century was dominated by civil wars between Catholics and Protestants. France became Europes dominant cultural, political, and military power under Louis XIV, in the 19th century Napoleon took power and established the First French Empire, whose subsequent Napoleonic Wars shaped the course of continental Europe. Following the collapse of the Empire, France endured a succession of governments culminating with the establishment of the French Third Republic in 1870. Following liberation in 1944, a Fourth Republic was established and later dissolved in the course of the Algerian War, the Fifth Republic, led by Charles de Gaulle, was formed in 1958 and remains to this day. Algeria and nearly all the colonies became independent in the 1960s with minimal controversy and typically retained close economic. France has long been a centre of art, science. It hosts Europes fourth-largest number of cultural UNESCO World Heritage Sites and receives around 83 million foreign tourists annually, France is a developed country with the worlds sixth-largest economy by nominal GDP and ninth-largest by purchasing power parity. In terms of household wealth, it ranks fourth in the world. France performs well in international rankings of education, health care, life expectancy, France remains a great power in the world, being one of the five permanent members of the United Nations Security Council with the power to veto and an official nuclear-weapon state. It is a member state of the European Union and the Eurozone. It is also a member of the Group of 7, North Atlantic Treaty Organization, Organisation for Economic Co-operation and Development, the World Trade Organization, originally applied to the whole Frankish Empire, the name France comes from the Latin Francia, or country of the Franks
France
–
One of the
Lascaux paintings: a horse –
Dordogne, approximately 18,000 BC
France
–
Flag
France
–
The
Maison Carrée was a temple of the
Gallo-Roman city of Nemausus (present-day
Nîmes) and is one of the best preserved vestiges of the
Roman Empire.
France
–
With
Clovis ' conversion to Catholicism in 498, the
Frankish monarchy,
elective and
secular until then, became
hereditary and of
divine right.
37.
South America
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South America is a continent located in the western hemisphere, mostly in the southern hemisphere, with a relatively small portion in the northern hemisphere. It may also be considered a subcontinent of the Americas, which is the used in nations that speak Romance languages. The reference to South America instead of other regions has increased in the last decades due to changing geopolitical dynamics. It is bordered on the west by the Pacific Ocean and on the north and east by the Atlantic Ocean, North America and it includes twelve sovereign states, a part of France, and a non-sovereign area. In addition to this, the ABC islands of the Kingdom of the Netherlands, Trinidad and Tobago, South America has an area of 17,840,000 square kilometers. Its population as of 2005 has been estimated at more than 371,090,000, South America ranks fourth in area and fifth in population. Brazil is by far the most populous South American country, with more than half of the population, followed by Colombia, Argentina, Venezuela. In recent decades Brazil has also concentrated half of the regions GDP and has become a first regional power, most of the population lives near the continents western or eastern coasts while the interior and the far south are sparsely populated. Most of the continent lies in the tropics, the continents cultural and ethnic outlook has its origin with the interaction of indigenous peoples with European conquerors and immigrants and, more locally, with African slaves. Given a long history of colonialism, the majority of South Americans speak Portuguese or Spanish. South America occupies the portion of the Americas. The continent is delimited on the northwest by the Darién watershed along the Colombia–Panama border. Almost all of mainland South America sits on the South American Plate, South Americas major mineral resources are gold, silver, copper, iron ore, tin, and petroleum. These resources found in South America have brought high income to its countries especially in times of war or of rapid growth by industrialized countries elsewhere. However, the concentration in producing one major export commodity often has hindered the development of diversified economies and this is leading to efforts to diversify production to drive away from staying as economies dedicated to one major export. South America is one of the most biodiverse continents on earth, South America is home to many interesting and unique species of animals including the llama, anaconda, piranha, jaguar, vicuña, and tapir. The Amazon rainforests possess high biodiversity, containing a proportion of the Earths species. Brazil is the largest country in South America, encompassing around half of the land area
South America
–
A composite relief image of South America.
South America
–
South America
South America
–
Cuernos del Paine in Chile (left) and
Morro do Chapéu in Brazil (right) serve to illustrate the diversity of landscapes in South America. Click to enlarge.
South America
38.
Paprika
–
In many languages, but not English, the word paprika also refers to the plant and the fruit from which the spice is made. Although paprika is often associated with Hungarian cuisine, the peppers from which it is made are native to the New World and were introduced to the Old World. Originating in central Mexico, paprika was brought to Spain in the 16th century, the seasoning is also used to add color to many types of dishes. In Spanish, paprika has been known as pimentón since the 16th century, despite its presence in Central Europe since the beginning of Ottoman conquests, it did not become popular in Hungary until the late 19th century. Paprika can range from mild to hot – the flavor also varies from country to country –, sweet paprika is mostly composed of the pericarp, with more than half of the seeds removed, whereas hot paprika contains some seeds, stalks, placentas, and calyces. The red, orange or yellow color of paprika is due to its content of carotenoids, the plant used to make the Hungarian version of the spice was grown in 1529 by the Turks at Buda. Central European paprika was hot until the 1920s, when a Szeged breeder found a plant that produced sweet fruit, the first recorded use of the word paprika in English is from 1896, although an earlier reference to Turkish paprika was published in 1831. The word derives from the Hungarian word paprika, a diminutive of the Serbo-Croatian word papar meaning pepper, paprika and similar words, peperke, piperke, and paparka, are used in various Slavic languages in the Balkans for bell peppers. The exact word paprika entered a number of languages, probably via German. European languages use a similar if not identical word, Czech, Slovak, Italian, Polish, Swedish, Bulgarian, Hebrew, paprika is produced in various places including Hungary, Serbia, Spain, the Netherlands, China, and some regions of the United States. Hungary is a source of commonly-used paprika. Some Spanish paprika, like de la Vera, has a distinct smoky flavor and aroma as it is dried by smoking. As of September 15,2016, McCormicks paprika used peppers grown in the United States, paprika is used as an ingredient in numerous dishes throughout the world. It is principally used to season and color rices, stews, and soups, such as goulash, in the United States, paprika is frequently sprinkled raw on foods as a garnish, but the flavor is more effectively pronounced by heating it in oil. Hungarian paprika is often specified in recipes because it is unique and it is bright red and said to be sweeter than the same paprika grown in other soils and climates. In paprikash, Hungarian paprika is commonly used, in Moroccan cuisine, paprika is usually augmented by the addition of a small amount of olive oil blended into it. The red, orange or yellow color of paprika powder derives from its mix of carotenoids, yellow-orange paprika colors derive primarily from α-carotene and β-carotene, zeaxanthin, lutein and β-cryptoxanthin, whereas red colors derive from capsanthin and capsorubin. In a typical serving size of one teaspoon, paprika supplies 6 calories and is rich in vitamin A, the dictionary definition of paprika at Wiktionary
Paprika
–
Red peppers in
Cachi (Argentina) are air-dried before being processed into powder
Paprika
–
A small bowl of
smoked Spanish pimentón
Paprika
–
Packaged ground and whole dried paprika for sale at a Belgrade marketplace
Paprika
–
Hungarian paprika vendor,
Budapest Great Market Hall
39.
Pyrenees
–
The Pyrenees is a range of mountains in southwest Europe that forms a natural border between France and Spain. For the most part, the main crest forms a divide between France and Spain, with the microstate of Andorra sandwiched in between. The Crown of Aragon and the Kingdom of Navarre have historically extended on both sides of the range, with smaller northern portions now in France and larger southern parts now in Spain. The demonym for the noun Pyrenees in English is Pyrenean, in Greek mythology, Pyrene is a princess who gave her name to the Pyrenees. The Greek historian Herodotus says Pyrene is the name of a town in Celtic Europe, Hercules, characteristically drunk and lustful, violates the sacred code of hospitality and rapes his hosts daughter. Pyrene gives birth to a serpent and runs away to the woods, alone, she pours out her story to the trees, attracting the attention of wild beasts who tear her to pieces. After his victory over Geryon, Hercules passes through the kingdom of Bebryx again, and all the rock-cliffs and wild-beast haunts echo back Pyrene. … The mountains hold on to the name through the ages. Pliny the Elder connects the story of Hercules and Pyrene to Lusitania, the Spanish Pyrenees are part of the following provinces, from east to west, Girona, Barcelona, Lleida, Huesca, Navarra and Gipuzkoa. The French Pyrenees are part of the following départements, from east to west, Pyrénées-Orientales, Aude, Ariège, Haute-Garonne, Hautes-Pyrénées, the independent principality of Andorra is sandwiched in the eastern portion of the mountain range between the Spanish Pyrenees and French Pyrenees. Physiographically, the Pyrenees may be divided into three sections, the Atlantic, the Central, and the Eastern Pyrenees, together, they form a distinct physiographic province of the larger Alpine System division. In the Western Pyrenees, from the Basque mountains near the Bay of Biscay of the Atlantic Ocean, at the eastern end on the southern side lies a distinct area known as the Sub-Pyrenees. On the French side the slopes of the range descend abruptly. The Pyrenees are older than the Alps, their sediments were first deposited in coastal basins during the Paleozoic and Mesozoic eras, the intense pressure and uplifting of the Earths crust first affected the eastern part and moved progressively to the entire chain, culminating in the Eocene Epoch. The eastern part of the Pyrenees consists largely of granite and gneissose rocks, the massive and unworn character of the chain comes from its abundance of granite, which is particularly resistant to erosion, as well as weak glacial development. Low passes are lacking, and the roads and the railroads between France and Spain run only in the lowlands at the western and eastern ends of the Pyrenees. A notable visual feature of mountain range is La Brèche de Roland, a gap in the ridge line. Coal deposits capable of being profitably worked are situated chiefly on the Spanish slopes, the open pit of Trimoun close to the commune of Luzenac is one of the greatest sources of talc in Europe
Pyrenees
–
Central Pyrenees
Pyrenees
–
Composite satellite image of the Pyrenees (
NASA)
Pyrenees
–
Pico del Aneto, the highest mountain of the Pyrenees.
Pyrenees
–
Pic de Bugatet in the
Néouvielle massif
40.
Festival
–
A festival is an event ordinarily celebrated by a community and centering on some characteristic aspect of that community and its religion or traditions. It is often marked as a local or national holiday, mela, next to religion and folklore, a significant origin is agricultural. Food is such a resource that many festivals are associated with harvest time. Religious commemoration and thanksgiving for good harvests are blended in events that take place in autumn, such as Halloween in the northern hemisphere, Festivals often serve to fulfill specific communal purposes, especially in regard to commemoration or thanksgiving. The celebrations offer a sense of belonging for religious, social, or geographical groups and they may also provide entertainment, which was particularly important to local communities before the advent of mass-produced entertainment. In Ancient Greece and Rome, festivals such as the Saturnalia were closely associated with social organisation, in modern times, festivals may be attended by strangers such as tourists, who are attracted to some of the more eccentric or historical ones. The word festival was used as an adjective from the late fourteenth century. In Middle English, a festival dai was a religious holiday and its first recorded used as a noun was in 1589. Feast first came into usage as a noun circa 1200, the term feast is also used in common secular parlance as a synonym for any large or elaborate meal. When used as in the meaning of a festival, most often refers to a religious rather than a film or art festival. In the Philippines and many other former Spanish colonies, the Spanish word fiesta is used to denote a religious feast to honor a patron saint. Many festivals have religious origins and entwine cultural and religious significance in traditional activities, the most important religious festivals such as Christmas, Rosh Hashanah, Diwali, and Eid al-Adha serve to mark out the year. Others, such as harvest festivals, celebrate seasonal change, events of historical significance, such as important military victories or other nation-building events also provide the impetus for a festival. An early example is the established by Ancient Egyptian Pharaoh Rameses III celebrating his victory over the Libyans. In many countries, royal holidays commemorate dynastic events just as agricultural holidays are about harvests, there are numerous types of festivals in the world and most countries celebrate important events or traditions with traditional cultural events and activities. Most culminate in the consumption of specially prepared food and they bring people together, Festivals are also strongly associated with national holidays. Lists of national festivals are published to make participation easier, among many religions, a feast is a set of celebrations in honour of Gods or God. A feast and a festival are historically interchangeable, the Sed festival, for example, celebrated the thirtieth year of an Egyptian pharaohs rule and then every three years after that
Festival
–
Procession in Honor of Isis depiction of the Egyptian Navigium Isidis festival by
Frederick Arthur Bridgman (1902)
Festival
–
Village Feast. Facsimile of a woodcut of the Sandrin ou Verd Galant, facetious work end of 16th century (edition of 1609)
Festival
–
A Festival at
Antwerp, 17th century
Festival
–
Country Festival in
Swabia
41.
Cultural heritage
–
Cultural heritage includes tangible culture, intangible culture, and natural heritage. Objects are a part of the study of history because they provide a concrete basis for ideas. Their preservation demonstrates a recognition of the necessity of the past, in The Past is a Foreign Country, David Lowenthal observes that preserved objects also validate memories. This unfortunately poses a danger as places and things are damaged by the hands of tourists, the required to display them. Similarly changing is the value each generation may place on the past, classical civilizations, and especially the Indian, have attributed supreme importance to the preservation of tradition. Its central idea was that institutions, scientific knowledge and technological applications need to use a heritage as a resource. Using contemporary language, we could say that ancient Indians considered, as social resources, ethics considered that what had been inherited should not be consumed, but should be handed over, possibly enriched, to successive generations. This was an imperative for all, except in the final life stage of sannyasa. What one generation considers cultural heritage may be rejected by the next generation, Cultural property includes the physical, or tangible cultural heritage, such as artworks. These are generally split into two groups of movable and immovable heritage, immovable heritage includes buildings, large industrial installations or other historic places and monuments. Moveable heritage includes books, documents, moveable artworks, machines, clothing, and other artifacts and these include objects significant to the archaeology, architecture, science or technology of a specified culture. The concept includes the ways and means of behavior in a society, and these include social values and traditions, customs and practices, aesthetic and spiritual beliefs, artistic expression, language and other aspects of human activity. The significance of artifacts can be interpreted against the backdrop of socioeconomic, political, ethnic, religious. Naturally, intangible heritage is more difficult to preserve than physical objects. These kind of heritage sites often serve as an important component in a countrys tourist industry, Heritage can also include cultural landscapes. As of 2011, there are 936 World Heritage Sites,725 cultural,183 natural, each of these sites is considered important to the international community. The underwater cultural heritage is protected by the UNESCO Convention on the Protection of the Underwater Cultural Heritage and this convention is a legal instrument helping states parties to improve the protection of their underwater cultural heritage. In additional, UNESCO has begun designating masterpieces of the Oral, international Institute for Conservation Much of heritage preservation work is done at the national, regional, or local levels of society
Cultural heritage
–
Roman ruins with a prophet, by
Giovanni Pannini, 1751. The artistic cultural heritage of the
Roman Empire served as a foundation for later
Western culture, particularly via the
Renaissance and
Neoclassicism (as exemplified here).
Cultural heritage
–
Classical Ruins by
Hubert Robert, 1798. Elements of tangible culture depicted include the ruins of the obelisk (foreground) and the pyramids (background).
Cultural heritage
–
The Grandfather tells a story, by
Albert Anker, ca. 1884.
Cultural heritage
–
Plaque stating the designation of
Carthage as a World Heritage Site.
42.
Barbecue
–
Barbecue or barbeque is both a cooking method and an apparatus. The word barbecue when used as a noun can refer to, the method itself, the meat cooked this way. The term is used as a verb, i. e. barbecuing is usually done outdoors by smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large, specially-designed brick or metal ovens, barbeque is practiced in many areas of the world and there are numerous regional variations. The English word barbecue and its cognates in other languages come from the Spanish word barbacoa, the Oxford English Dictionary traces the word to Haiti and translates it as a framework of sticks set upon posts. Gonzalo Fernández De Oviedo y Valdés, a Spanish explorer, was the first to use the word barbecoa in print in Spain in 1526 in the Diccionario de la Lengua Española of the Real Academia Española. After Columbus landed in the Americas in 1492, the Spaniards apparently found native Haitians roasting meat over a grill consisting of a wooden framework resting on sticks above a fire, the flames and smoke rose and enveloped the meat, giving it a certain flavor. The same framework was used as protection from nocturnal animal attacks. Traditional barbacoa involves digging a hole in the ground and placing some meat—usually a whole lamb—above a pot so the juices can be used to make a broth and it is then covered with maguey leaves and coal, and set alight. The cooking process takes a few hours, linguists have suggested the word barbacoa migrated from the Caribbean and into other languages and cultures, it moved from Caribbean dialects into Spanish, then Portuguese, French, and English. According to the OED, the first recorded use of the word in English was a verb in 1661, in Edmund Hickeringills Jamaica Viewed, Some are slain, And their flesh forthwith Barbacud and eat. The word barbecue was published in English in 1672 as a verb from the writings of John Lederer, the first known use of the word as a noun was in 1697 by the British buccaneer William Dampier. In his New Voyage Round the World, Dampier wrote, and lay there all night, upon our Borbecus, or frames of Sticks, raised about 3 foot from the Ground. The spelling barbeque is given in Merriam-Webster and the Oxford Dictionaries as a variant, in the southeastern United States, the word barbecue is used predominantly as a noun referring to roast pork, while in the southwestern states cuts of beef are often cooked. Because the word came from native groups, Europeans gave it savage connotations. However, according to Andrew Warnes, there is little proof that Hickeringills tale of cannibalism in the Caribbean is even remotely true. Today, those in the U. S. associate barbecue with classic Americana, in American English usage, grilling refers to a fast process over high heat while barbecuing refers to a slow process using indirect heat or hot smoke, similar to some forms of roasting. In a typical U. S. home grill, food is cooked on a grate directly over hot charcoal and its South American versions are the southern Brazilian churrasco and the Argentine asado
Barbecue
–
Barbecued hickory-smoked, baby-back pork ribs
Barbecue
–
A barrel-shaped barbecue on a trailer at a
block party in
Kansas City. Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. The lower grill is now being used to cook pork ribs and "
drunken chicken " slowly
Barbecue
–
A
British Asian style barbecue including
chicken kebabs,
marinated chicken wings,
sweetcorn and assortment of
vegetables.
Barbecue
–
Typical plate of chopped pork barbecue as served in a restaurant with barbecue beans, sauce and Texas toast
43.
Summer camp
–
Summer camp is a supervised program for children or teenagers conducted during the summer months in some countries. Children and adolescents who attend summer camp are known as campers, for example, there are camps for the performing arts, music, magic, computers, language learning, mathematics, children with special needs, and weight loss. In 2006, the American Camp Association reported that 75 percent of camps added new programs and this is largely to counter a trend in decreasing enrollment in summer camps, which some argue to have been brought about by smaller family sizes and the growth in supplemental educational programs. There are also religiously affiliated summer camps, such as run by Christian groups. The primary purpose of many camps is educational or cultural development, a summer camp environment may allow children to take healthy risks in a safe and nurturing environment. In most camps, the supervisors are called counselors. Counselors often share living accommodations with their group, in the United States counselors for residential camps are typically drawn from older teens and college-aged adults because of the temporary, seasonal aspects of the work. Overall camp supervision is typically done by older camp directors, etc. that have longer term affiliation with the summer camp, professional camp staff organize preparation of facilities and supplies for the camp season and supervise the maintenance of the camp during the off-season. Camp directors conduct the hiring of seasonal counselors, instructors, and support staff, at some camps, all campers stay overnight, and at some camps, also known as day camps, the campers go home each night. Some other camps allow both day and overnight campers, in the USA, residential camps that have overnight facilities are sometimes called sleepaway camps. Summer camp is often the first time children spend an extended period of time away from home. The American camps seem to have developed from a different cultural root. Most children participate in School-camps, Girl Guide/scout camps, or school holiday camps with some religious groups holding week-long Summer Camps, Girl Guides and Scouts offer jamborees which are camps over 1 to 2 weeks. Multiple-week camps are next to unheard of, many of Australias youth music organisations hold annual rehearsal camps in summer including the Australian Youth Orchestras National Music Camp and Gondwana Choirs Gondwana National Choral School. Other than the Seventh-Day Adventist Summer Camps, most holiday camps are referred to as Adventure Camps, many groups hold holiday day-camps for Primary aged children, and often run week-long adventure camps during the Spring, Autumn and Winter breaks. However, these camps often last only one or two weeks and thus do not fill up the majority of the holiday break. This allows the Cadets to attend the camps whilst still completing normal schooling, in Canada, summer camps are very popular. About 70% of Canadian camps tend to be affiliated with organizations, there are also many summer camps for ESL students
Summer camp
–
Attendees of summer camps often enjoy outdoor activities in lakes.
Summer camp
–
Children in a Montreal's summer camp, July 1941
Summer camp
–
Children swimming at an
Indiana church camp.
Summer camp
–
The first American summer camp is the Gunnery Camp in 1861
44.
Fondue
–
Fondue is a Swiss dish of melted cheese served in a communal pot over a portable stove heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s, the word fondue is the feminine passive past participle of the French verb fondre used as a noun. It is first attested in French in 1735, in Vincent la Chapelles Cuisinier moderne, the earliest known recipe for cheese fondue as we know it today comes from a 1699 book published in Zurich, under the name Käss mit Wein zu kochen, to cook cheese with wine. It calls for grated or cut-up cheese to be melted with wine, brillat-Savarin wrote in 1834 that it is nothing other than scrambled eggs with cheese. Variations included cream and truffles in addition to eggs, as well as what is now called raclette. The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875, and was already presented as a Swiss national dish. The introduction of cornstarch to Switzerland in 1905 made it easier to make a smooth and stable emulsion of the wine and cheese, Fondue was popularized as a Swiss national dish by the Swiss Cheese Union in the 1930s as a way of increasing cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the defense of Switzerland. After World War II rationing ended, the Swiss Cheese Union continued its campaign, sending fondue sets to military regiments. Fondue is now a symbol of Swiss unity, Fondue was promoted to Americans at the Swiss Pavilions Alpine restaurant at the 1964 New York Worlds Fair. The extension of the name fondue to other dishes served in a hot pot dates to 1950s New York. Konrad Egli, a Swiss restaurateur, introduced fondue bourguignonne at his Chalet Suisse restaurant in 1956, in the mid 1960s, he invented chocolate fondue as part of a promotion for Toblerone chocolate. A sort of chocolate mousse or chocolate cake had also sometimes called chocolate fondue starting in the 1930s. Cheese fondue consists of a blend of cheeses, wine and seasoning, to prepare the caquelon it is first rubbed with a cut garlic clove. White wine is heated with cornstarch, and then grated cheese is added and stirred until melted. It is often topped off with a bit of kirsch, the cornstarch or other starch is added to prevent separation. The mixture is stirred continuously as it heats in the caquelon, when it is ready, diners dip cubes of bread speared on a fondue fork into the mixture. A cheese fondue mixture should be warm enough to keep the fondue smooth and liquid
Fondue
–
Dipping a cheese fondue with a long-stemmed fork
Fondue
–
A full cheese fondue set in Switzerland. Apart from pieces of bread to dip into the melted cheese, there are side servings of
kirsch, raw
garlic, pickled
gherkins,
onions, and
olives.
Fondue
–
fondue chinoise
Fondue
–
chocolate fondue
45.
Party
–
A party is a gathering of people who have been invited by a host for the purposes of socializing, conversation, recreation, or as part of a festival or other commemoration of a special occasion. A party will typically feature food and beverages, and often music, in many Western countries, parties for teens and adults are associated with drinking alcohol such as beer, wine or distilled spirits. Some parties are held in honor of a person, day, or event, such as a birthday party. Parties of this kind are often called celebrations, a party is not necessarily a private occasion. Public parties are held in restaurants, pubs, beer gardens, nightclubs or bars. Large parties in public streets may celebrate events such as Mardi Gras or the signing of a treaty ending a long war. A birthday party is a celebration of the anniversary of the birth of the person who is being honored, the tradition started in the mid-nineteenth century but did not become popular until the mid-twentieth century. Birthday parties are now a feature of many cultures, in Western cultures, birthday parties include a number of common rituals. The guests may be asked to bring a gift for the honored person, party locations are often decorated with colorful decorations, such as balloons and streamers. A birthday cake is served with lit candles that are to be blown out after a birthday wish has been made. The person being honored will be given the first piece of cake, while the birthday cake is being brought to the table, the song Happy Birthday to You or some other birthday song is sung by the guests. At parties for children, time is taken for the gift opening wherein the individual whose birthday is celebrated opens each of the gifts brought. It is also common at childrens parties for the host to give parting gifts to the attendees in the form of goodie bags, children and even adults sometimes wear colorful cone-shaped party hats. Birthday parties are often larger and more extravagant if they celebrate someone who has reached what is regarded in the culture as a milestone age, examples of traditional coming of age celebrations include the North American sweet sixteen party and the Latin American quinceañera. A surprise party is a party that is not made known beforehand to the person in whose honor it is being held, Birthday surprise parties are the most common kind of surprise party. At most such parties, the guests arrive a hour or so before the honored person arrives. Often, a friend in on the surprise will lead the honored person to the location of the party without letting on anything, the guests might even conceal themselves from view, and when the honored person enters the room, they leap from hiding and all shout, Surprise. For some surprise birthday parties, it is considered to be a tactic to shock the honored person
Party
–
Hip, Hip, Hurrah! (1888) by
Peder Severin Krøyer, a painting portraying an artists' party in 19th century Denmark
Party
–
A September 1945
street party in Selborne Road,
Kent, celebrating victory in the
Second World War
Party
–
A
birthday cake with lit novelty candles
Party
–
Children at a birthday party
46.
Religion
–
Religions have sacred histories and narratives, which may be preserved in sacred scriptures, and symbols and holy places, that aim mostly to give a meaning to life. Religions may contain symbolic stories, which are said by followers to be true, that have the side purpose of explaining the origin of life. Traditionally, faith, in addition to reason, has considered a source of religious beliefs. There are an estimated 10,000 distinct religions worldwide, about 84% of the worlds population is affiliated with one of the five largest religions, namely Christianity, Islam, Hinduism, Buddhism or forms of folk religion. With the onset of the modernisation of and the revolution in the western world. The religiously unaffiliated demographic include those who do not identify with any religion, atheists. While the religiously unaffiliated have grown globally, many of the religiously unaffiliated still have various religious beliefs, about 16% of the worlds population is religiously unaffiliated. The study of religion encompasses a variety of academic disciplines, including theology, comparative religion. Theories of religion offer various explanations for the origins and workings of religion, Religion is derived from the Latin religiō, the ultimate origins of which are obscure. One possible interpretation traced to Cicero, connects lego read, i. e. re with lego in the sense of choose, go over again or consider carefully. The medieval usage alternates with order in designating bonded communities like those of monastic orders, we hear of the religion of the Golden Fleece, of a knight of the religion of Avys. In the ancient and medieval world, the etymological Latin root religio was understood as a virtue of worship, never as doctrine, practice. In the Quran, the Arabic word din is often translated as religion in modern translations and it was in the 19th century that the terms Buddhism, Hinduism, Taoism, and Confucianism first emerged. Max Müller characterized many other cultures around the world, including Egypt, Persia, what is called ancient religion today, they would have only called law. Some languages have words that can be translated as religion, but they may use them in a different way. For example, the Sanskrit word dharma, sometimes translated as religion, throughout classical South Asia, the study of law consisted of concepts such as penance through piety and ceremonial as well as practical traditions. Medieval Japan at first had a union between imperial law and universal or Buddha law, but these later became independent sources of power. There is no equivalent of religion in Hebrew, and Judaism does not distinguish clearly between religious, national, racial, or ethnic identities
Religion
–
Urarina shaman, Peru, 1988
Religion
Religion
–
The
Yazılıkaya sanctuary in
Turkey, with the twelve gods of the underworld
Religion
–
Confucianism,
Taoism, and
Buddhism are one, a painting in the litang style portraying three men laughing by a river stream, 12th century,
Song dynasty
47.
Korban Pesach
–
According to the Torah, it was first offered on the night of the Israelites Exodus from Egypt. Although practiced by Jews in ancient times, the ritual is only practiced by Samaritans at Mount Gerizim. It was ordained, furthermore, that this observance should be repeated annually for all once the Israelites entered into their promised land. Exodus 12,25 It will come to pass when you come to the land which the Lord will give you, just as He promised and this so-called Pesaḥ Dorot, the Passover of succeeding generations, differs in many respects from the Passover of Egypt. In the pre-exilic period, however, Passover was rarely sacrificed in accordance with the legal prescriptions, according to Rashi, on Numbers 9,1, only once during their forty years of wandering in the wilderness, one year after the Exodus, was the sacrifice offered. For the next 39 years there was no offering, according to Rashi, during this time there was a definite ritual for the offering, in addition to the regulations prescribed by the Law. Only those who were circumcised and clean before the Law might participate, the sacrificial service took place in the courtyard of the Temple at Jerusalem. Strictly speaking, slaughtering could be performed by a layman, the blood had to be collected by a priest, and rows of priests with gold or silver cups in their hands stood in line from the Temple court to the altar, where the blood was sprinkled. These cups were rounded on the bottom, so that they could not be set down, the lamb was then hung upon special hooks or sticks and skinned, but if the eve of the Passover fell on a Sabbath, the skin was removed down to the breast only. While the required quorum for most activities requiring a quorum is usually ten, according to some Talmudic authorities, such as Rav Kahana IV, women counted in the minyan for offering the passover sacrifice. The people taking part in the sacrifice were divided into three groups, if the Levites finished their recitation before the priests had completed the sacrifice, they repeated the Hallel, although it never happened that they had to repeat it twice. As soon as the first group had offered their sacrifice, the gates were opened to let them out, and their places were taken by the second and third groups successively. All three groups offered their sacrifice in the manner described, while the Hallel was recited, and it was called the group of the lazy because it came last. Even if the majority of the people were ritually unclean on the eve of the Passover, no bones might be broken either during the cooking or during the eating. The lamb was set on the table at the evening banquet, the sacrifice had to be consumed entirely that same evening, nothing being allowed to remain overnight. While eating it, the company of those who partook was obliged to remain together. Women and girls also might take part in the banquet and eat of the sacrifice, the Hallel was recited during the meal, and when the lamb had been eaten the meaning of the custom was explained, and the story of the Exodus was told. The paschal sacrifice belongs to the shelamim, thus forming one of the sacrifices in which the meal is the principal part, the Court sided with the government and rejected the request, holding that such an event would inflame religious tensions and would threaten security
Korban Pesach
–
Practice of passover sacrifice in
Jerusalem
48.
Iftar
–
Iftar is the evening meal when Muslims end their daily Ramadan fast at sunset. Muslims break their fast at the time of the call to prayer for the evening prayer, Iftar is one of the religious observances of Ramadan and is often done as a community, with people gathering to break their fast together. Iftar is taken right after Maghrib time, which is around sunset, traditionally but not mandatory, three dates are eaten to break the fast in emulation of the Islamic Prophet Muhammad, who broke his fast in this manner. Many Muslims believe that feeding someone iftar as a form of charity is very rewarding, afghans also have an extensive range of sweet dishes and desserts. In Bangladesh, a variety of foods is prepared to break the fast at Maghrib time. Drinks such as lemon shorbot and yoghurt sharbat are common on iftar tables across the country, people like to have iftar at home with all family members and iftar parties are also arranged by mosques. According to the prophet Muhammed, you should first break your fast with something sweet or with a prayer, many break their fasts in Bangladesh by eating a kajur or a date and by saying one of the surahs in the Quran. In Brunei Darussalam, iftar is locally referred to as sungkai, traditionally this is held at a regional or village mosque for those who have or will be performing the evening prayers. At the mosque, a buffet is prepared by the local residents at which all are welcomed to break their fast together. Before the iftar, the beduk must be heard as a signal to begin the sungkai, in the capital Bandar Seri Begawan, the firing of several cannons at the central business district also marks the sungkai. The sungkai is generally a time of the day, so Bruneians occasionally break their fast at restaurants along with their extended family. In India almost every Muslim stops to rejoice for a few minutes following the iftar sirens, preparations for iftar commence hours before, in homes and at roadside stalls. The fast can be broken by eating dates or drinking water, in places like Hyderabad, people break their fast with Haleem because it has a rich taste and is quite filling. In southern states such as Tamil Nadu, and Kerala, Muslims break their fast with nonbu kanji and this is often served with bonda, bajji, and vadai. Vegetarians of other communities are given a dish called surkumba, which is prepared from milk and it is mainly done in certain parts of Karnataka. In northern states like Delhi, Uttar Pradesh, Madhya Pradesh and West Bengal, Muslims break their fasts with family and friends, typically the fast is opened with fresh dates, cut fresh fruits and fruit juice along with fried dishes like samosas, pakodas etc. The spread of iftar can be grand sometimes with dishes varying from vegetarian to non-vegetarian dishes, Iftar usually is a heavy meal and is followed by a light dinner before the night prayers and the taraweeh prayers. In Indonesia iftar is called buka puasa, which means to open the fast
Iftar
–
Ramadan dinner known as iftar in
Cairo,
Egypt.
Iftar
–
An Iftar buffet in a hotel in
Riyadh, 2014
Iftar
–
Common iftar items of
Bangladesh
Iftar
–
Jackfruit kolak, one of various iftar desserts in Indonesia
49.
Hofstra University
–
Hofstra University is a private, non-profit, nonsectarian university in the United States. Its main campus is on Long Island in the village of Hempstead, New York, the extension had been proposed by a Hempstead resident, Truesdel Peck Calkins, who had been superintendent of schools for Hempstead. In her will, Kate Mason provided the bulk of their property and estate to be used for a charitable, scientific or humanitarian purpose, two friends, Howard Brower and James Barnard, were asked to decide what to do with the estate. Calkins approached the administration at New York University, and they expressed interest, the college was founded as a coeducational, commuter institution with day and evening classes. The first day of classes was September 23,1935, the tuition fee for the year was $375. The college obtained provisional charter status, and its name was changed to Hofstra College on January 16,1937. Hofstra College separated from New York University in 1939 and was granted a charter on February 16,1940. Hofstra’s original logo was a created by Professor of Art Constant van de Wall in 1937. The insignia was derived from the seal of the reigning house of the Netherlands. Used with the permission of the monarch of the Netherlands, the seal included the Dutch national motto Je Maintiendrai. In 1939, Hofstra celebrated its first four-year commencement, graduating a class of 83 students, the first graduates had strong feelings for the new institution. When they were allowed to choose whether they would receive degrees from New York University or Hofstra, academic recognition of Hofstra was affirmed when the Middle States Association of Colleges and Schools accepted Hofstra for membership on November 22,1940. Early in 1941 the college was elected to membership in the American Association of Colleges, in 1950 Calkins Gymnasium was the site of the first Shakespeare Festival. It was performed on a replica of the Globe Theatre. With the approval of the New York State Board of Regents and this later became federal law, and Hofstra was subsequently recognized as a pioneer. Other forward-thinking programs and events followed, including the New Opportunities at Hofstra program, NOAH is Hofstra’s Arthur O. Eve Higher Education Opportunity Program. In 1963, Mitchel Air Force Base was closed by the military, the university asked for part of the area to be used for educational purposes, and was subsequently granted 110 acres. Remnants of the runways from the Air Force base are now parking lots for Hofstras North Campus
Hofstra University
–
James Caan, actor
Hofstra University
–
Hofstra University
Hofstra University
–
Wayne Chrebet, NFL football player
Hofstra University
–
Robert Davi (left), actor
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