1.
Laos
–
Present day Laos traces its historic and cultural identity to the kingdom of Lan Xang Hom Khao, which existed for four centuries as one of the largest kingdoms in Southeast Asia. Due to Lan Xangs central geographical location in Southeast Asia, the kingdom was able to become a hub for overland trade. After a period of conflict, Lan Xang broke off into three separate kingdoms— Luang Phabang, Vientiane and Champasak. In 1893, it became a French protectorate, with the three territories uniting to form what is now known as the country of Laos and it briefly gained independence in 1945 after Japanese occupation, but returned to French rule until it was granted autonomy in 1949. Laos became independent in 1953, with a monarchy under Sisavang Vong. Shortly after independence, a civil war ended the monarchy. Laos is a one-party socialist republic and it espouses Marxism and is governed by the Lao Peoples Revolutionary Party, in which the party leadership is dominated by military figures. The Socialist Republic of Vietnam and the Vietnam Peoples Army continue to have significant influence in Laos, other large cities include Luang Prabang, Savannakhet, and Pakse. Laos is a country with the politically and culturally dominant Lao people making up approximately 60 percent of the population. Mon-Khmer groups, the Hmong, and other hill tribes, accounting for 40 percent of the population, live in the foothills. It is a member of the Asia-Pacific Trade Agreement, Association of Southeast Asian Nations, East Asia Summit, Laos applied for membership of the World Trade Organization in 1997, on 2 February 2013, it was granted full membership. According to the anti-corruption non-governmental organisation Transparency International, Laos remains one of the most corrupt countries in the world and this has deterred foreign investment and created major problems with the rule of law, including the nations ability to enforce contract and business regulation. This has contributed to a third of the population of Laos currently living below the poverty line. Laos has an economy, with one of the lowest annual incomes in the world. In 2014, the country ranked 141st on the Human Development Index, according to the Global Hunger Index, Laos ranks as the 29th hungriest nation in the world out of the list of the 52 nations with the worst hunger situation. Laos has also had a human rights record. In the Lao language, the name is Muang Lao or Pathet Lao. Stone artefacts including Hoabinhian types have been found at sites dating to the Late Pleistocene in northern Laos, archaeological evidence suggests agriculturist society developed during the 4th millennium BC
2.
Cooking
–
Cooking or cookery is the art, technology and craft of preparing food for consumption with the use of heat. The ways or types of cooking also depend on the skill, cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Cooking can also occur through chemical reactions without the presence of heat, such as in ceviche, preparing food with heat or fire is an activity unique to humans. It may have started around 2 million years ago, though evidence for it reaches no more than 1 million years ago. The expansion of agriculture, commerce, trade and transportation between civilizations in different regions offered cooks many new ingredients, New inventions and technologies, such as the invention of pottery for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served, phylogenetic analysis suggests that human ancestors may have invented cooking as far back as 1.8 million to 2.3 million years ago. Re-analysis of burnt bone fragments and plant ashes from the Wonderwerk Cave, there is evidence that Homo erectus was cooking their food as early as 500,000 years ago. Evidence for the use of fire by Homo erectus beginning some 400,000 years ago has wide scholarly support. Archeological evidence, from 300,000 years ago, in the form of ancient hearths, earth ovens, burnt animal bones, and flint, are found across Europe, anthropologists think that widespread cooking fires began about 250,000 years ago, when hearths started appearing. More recently, the earliest hearths have been reported to be at least 790,000 years old, in the seventeenth and eighteenth centuries, food was a classic marker of identity in Europe. In the nineteenth-century Age of Nationalism cuisine became a symbol of national identity. Communication between the Old World and the New World in the Colombian exchange influenced the history of cooking, the Industrial Revolution brought mass-production, mass-marketing and standardization of food. Factories processed, preserved, canned, and packaged a wide variety of foods, in the 1920s, freezing methods, cafeterias and fast-food establishments emerged. Along with changes in food, starting early in the 20th century, governments have issued nutrition guidelines, the 1916 Food For Young Children became the first USDA guide to give specific dietary guidelines. Updated in the 1920s, these guides gave shopping suggestions for different-sized families along with a Depression Era revision which included four cost levels, in 1943, the USDA created the Basic Seven chart to make sure that people got the recommended nutrients. It included the first-ever Recommended Daily Allowances from the National Academy of Sciences, in 1956, the Essentials of an Adequate Diet brought recommendations which cut the number of groups that American school children would learn about down to four. In 1979, a guide called Food addressed the link between too much of certain foods and chronic diseases, but added fats, oils, most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, mushrooms and the yeast used in baking are kinds of fungi
3.
Steam
–
Steam is water in the gas phase, which is formed when water boils. Steam is invisible, however, steam often refers to wet steam, at lower pressures, such as in the upper atmosphere or at the top of high mountains, water boils at a lower temperature than the nominal 100 °C at standard pressure. If heated further it becomes superheated steam, piston type steam engines played a central role to the Industrial Revolution and modern steam turbines are used to generate more than 80% of the worlds electricity. If liquid water comes in contact with a hot surface or depressurizes quickly below its vapor pressure. Steam explosions have been responsible for many accidents, and may also have been responsible for much of the damage to the plant in the Chernobyl disaster. Steam is traditionally created by heating a boiler via burning coal and other fuels, water vapor that includes water droplets is described as wet steam. As wet steam is heated further, the droplets evaporate, and at a high temperature all of the water evaporates. Superheated steam is steam at a higher than its boiling point for the pressure. Steam tables contain thermodynamic data for water/steam and are used by engineers and scientists in design. Additionally, thermodynamic phase diagrams for water/steam, such as a diagram or a Mollier diagram shown in this article. Steam charts are used for analysing thermodynamic cycles. In agriculture, steam is used for sterilization to avoid the use of harmful chemical agents. Steams capacity to transfer heat is used in the home, for cooking vegetables, steam cleaning of fabric, carpets and flooring. In each case, water is heated in a boiler, steam is also used in ironing clothes to add enough humidity with the heat to take wrinkles out and put intentional creases into the clothing. About 90% of all electricity is generated using steam as the working fluid, in electric generation, steam is typically condensed at the end of its expansion cycle, and returned to the boiler for re-use. However, in cogeneration, steam is piped into buildings through a heating system to provide heat energy after its use in the electric generation cycle. The worlds biggest steam generation system is the New York City steam system, in other industrial applications steam is used for energy storage, which is introduced and extracted by heat transfer, usually through pipes. Steam is a reservoir for thermal energy because of waters high heat of vaporization
4.
Food steamer
–
This manner of cooking is called steaming. Food steamers have been used for centuries, the ancient Chinese used pottery steamers to cook food. The earliest yan steamer dating from about 5000 BC was unearthed in the Banpo site, in the Longshan culture site at Tianwang in western Shandong,3 large yan steamers were discovered. Most steam cookers also feature a juice catchment which allows all nutrients to be consumed, food steamers release less heat to the kitchen environment, therefore helping keep the kitchen cool during hot summers. Food processing List of cooking appliances List of steamed foods Mushiki Pressure cooking Rice cooker, a cooking appliance that may have a food steaming capability Siru, earthenware steamer
5.
Wok
–
A wok is a versatile round-bottomed cooking vessel, originating from China. The use of the wok is very prevalent in South China and it is one of the most common cooking utensils in China and also found in parts of East, South and Southeast Asia, as well as becoming a popular niche cookware in all the world. Wok cooking is done with long-handled utensils called chahn or hoak, the long handles of these utensils allow cooks to work with the food without burning their hands. In Japan the wok is called a chūkanabe, in Indonesia the wok is known as a penggorengan or wajan. In Malaysia it is called a kuali or kawah, similarly in the Philippines, the wok is known as kawali, while bigger woks used for festivals and gatherings are known as kawa. The woks most distinguishing feature is its shape, classic woks have a rounded bottom. Hand-hammered woks are sometimes flipped inside out after being shaped, giving the wok a gentle flare to the edge that makes it easier to push food up onto the sides of the wok. Woks sold in western countries are found with flat bottoms—this makes them more similar to a deep frying pan. The flat bottom allows the wok to be used on an electric stove, a round bottom wok enables the traditional round spatula or ladle to pick all the food up at the bottom of the wok and toss it around easily, this is difficult with a flat bottom. With a gas hob, or traditional pit stove, the bottom of a round wok can get hotter than a flat wok, most woks range from 300 to 360 mm or more in diameter. Woks of 360 mm are the most common, but home woks can be found as small as 200 mm, smaller woks are typically used for quick cooking techniques at high heat such as stir frying. Large woks over a meter wide are used by restaurants or community kitchens for cooking rice or soup. The most common used in making woks today are carbon steel. Although the latter was the most common used in the past. Their light weight makes them easier to lift and quicker to heat, carbon steel woks, however, tend to be more difficult to season than those made of cast-iron. Carbon steel woks vary widely in price, style, and quality, the lowest quality steel woks tend to be stamped by machine from a single ply or piece of stamped steel. Less expensive woks have a tendency to deform and misshape. Cooking with lower quality woks is also difficult and precarious since they often have a hot spot
6.
Gunma Prefecture
–
Gunma Prefecture is a prefecture of Japan located in the northwest corner of the Kantō region on the main Honshu island. Japan was without horses until around the fifth century CE, the ancient province of Gunma was a center of the horsebreeding and trading activities for the newly immigrated continental peoples. The arrival of horses and the remains of horse-tackle coincides with the arrival of a migration from the mainland. From this point forward, the became a vital part of Japanese military maneuvers. When Mount Haruna erupted in the late 6th century, Japan was still in the pre-historical phase, the Gunma Prefectural archaeology unit in 1994 was able to date the eruption through zoological anthropology at the corral sites that were buried in ash. In the past, Gunma was joined with Tochigi Prefecture and called Kenu Province and this was later divided into Kami-tsu-ke and Shimo-tsu-ke. The area is referred to as Jomo. For most of Japanese history, Gunma was known as the province of Kozuke, the first modern silk factories were built with Italian and French assistance at Annaka in the 1870s. The modern Japanese army gunned down farmers with new repeating rifles built in Japan, the farmers in Gunma were said to be the first victims of the Murata rifle. In the twentieth century, the Japanese aviation pioneer Nakajima Chikushi of Oizumi, Gunma Prefecture, the factory now produces Subaru motorcars and other products under the name of Fuji Heavy Industries. In the 1930s, German architect Bruno Julius Florian Taut lived and conducted research for a while in Takasaki, the Girard Incident, which disturbed US-Japanese relations in the 1950s, occurred in Gunma in 1957, at Soumagahara Base near Shibukawa. Four modern prime ministers are from Gunma, namely, Takeo Fukuda, Yasuhiro Nakasone, Keizo Obuchi, and Yasuo Fukuda, one of only eight landlocked prefectures in Japan, Gunma is the northwestern-most prefecture of the Kantō plain. Except for the central and southeast areas, where most of the population is concentrated, to the north are Niigata and Fukushima prefectures, while to the east lies Tochigi Prefecture. To the west lies Nagano Prefecture, and Saitama Prefecture is to the south, some of the major mountains in Gunma are Mount Akagi, Mount Haruna, Mount Myōgi, Mount Nikkō-Shirane and Mount Asama, which is located on the Nagano border. Major rivers include the Tone River, the Agatsuma River, and this is because of the kara-kaze, a strong, dry wind which occurs in the winter when the snow falls on the coasts of Niigata. The wind carrying clouds with snow are obstructed by the Echigo Mountains, for this reason, the wind changes into the kara-kaze. More traditional industries include sericulture and agriculture, gunmas major agricultural products include cabbages and konjacs. Gunma produces 90% of Japans konjacs, and two-thirds of the farms in the village of Tsumagoi are cabbage farms, also, the city of Ōta is famous for car industry, notably the Subaru factory
7.
Japan
–
Japan is a sovereign island nation in Eastern Asia. Located in the Pacific Ocean, it lies off the eastern coast of the Asia Mainland and stretches from the Sea of Okhotsk in the north to the East China Sea, the kanji that make up Japans name mean sun origin. 日 can be read as ni and means sun while 本 can be read as hon, or pon, Japan is often referred to by the famous epithet Land of the Rising Sun in reference to its Japanese name. Japan is an archipelago consisting of about 6,852 islands. The four largest are Honshu, Hokkaido, Kyushu and Shikoku, the country is divided into 47 prefectures in eight regions. Hokkaido being the northernmost prefecture and Okinawa being the southernmost one, the population of 127 million is the worlds tenth largest. Japanese people make up 98. 5% of Japans total population, approximately 9.1 million people live in the city of Tokyo, the capital of Japan. Archaeological research indicates that Japan was inhabited as early as the Upper Paleolithic period, the first written mention of Japan is in Chinese history texts from the 1st century AD. Influence from other regions, mainly China, followed by periods of isolation, from the 12th century until 1868, Japan was ruled by successive feudal military shoguns who ruled in the name of the Emperor. Japan entered into a period of isolation in the early 17th century. The Second Sino-Japanese War of 1937 expanded into part of World War II in 1941, which came to an end in 1945 following the bombings of Hiroshima and Nagasaki. Japan is a member of the UN, the OECD, the G7, the G8, the country has the worlds third-largest economy by nominal GDP and the worlds fourth-largest economy by purchasing power parity. It is also the worlds fourth-largest exporter and fourth-largest importer, although Japan has officially renounced its right to declare war, it maintains a modern military with the worlds eighth-largest military budget, used for self-defense and peacekeeping roles. Japan is a country with a very high standard of living. Its population enjoys the highest life expectancy and the third lowest infant mortality rate in the world, in ancient China, Japan was called Wo 倭. It was mentioned in the third century Chinese historical text Records of the Three Kingdoms in the section for the Wei kingdom, Wa became disliked because it has the connotation of the character 矮, meaning dwarf. The 倭 kanji has been replaced with the homophone Wa, meaning harmony, the Japanese word for Japan is 日本, which is pronounced Nippon or Nihon and literally means the origin of the sun. The earliest record of the name Nihon appears in the Chinese historical records of the Tang dynasty, at the start of the seventh century, a delegation from Japan introduced their country as Nihon
8.
Stone Age
–
The Stone Age was a broad prehistoric period during which stone was widely used to make implements with an edge, a point, or a percussion surface. The period lasted roughly 3.4 million years, and ended between 8700 BCE and 2000 BCE with the advent of metalworking, bone tools were used during this period as well but are rarely preserved in the archaeological record. The Stone Age is further subdivided by the types of tools in use. According to the age and location of the current evidence, the cradle of the genus is the East African Rift System, especially toward the north in Ethiopia, where it is bordered by grasslands. The closest relative among the living primates, the genus Pan, represents a branch that continued on in the deep forest. The rift served as a conduit for movement into southern Africa and also north down the Nile into North Africa and through the continuation of the rift in the Levant to the vast grasslands of Asia. The oldest indirect evidence found of stone tool use is fossilised animal bones with tool marks, the oldest stone tools were excavated from the site of Lomekwi 3 in West Turkana, northwestern Kenya, and date to 3.3 million years old. Prior to the discovery of these Lomekwian tools, the oldest known stone tools had been found at sites at Gona, Ethiopia, on the sediments of the paleo-Awash River. All the tools come from the Busidama Formation, which lies above a disconformity, or missing layer, the oldest sites containing tools are dated to 2. 6–2.55 mya. One of the most striking circumstances about these sites is that they are from the Late Pliocene, excavators at the locality point out that. the earliest stone tool makers were skilled flintknappers. The possible reasons behind this seeming abrupt transition from the absence of tools to the presence thereof include. The species who made the Pliocene tools remains unknown, fragments of Australopithecus garhi, Australopithecus aethiopicus and Homo, possibly Homo habilis, have been found in sites near the age of the Gona tools. Innovation of the technique of smelting ore ended the Stone Age, the first most significant metal manufactured was bronze, an alloy of copper and tin, each of which was smelted separately. The Chalcolithic by convention is the period of the Bronze Age. The Bronze Age was followed by the Iron Age, the transition out of the Stone Age occurred between 6000 BCE and 2500 BCE for much of humanity living in North Africa and Eurasia. Note the Rudna Glava mine in Serbia, Ötzi the Iceman, a mummy from about 3300 BCE carried with him a copper axe and a flint knife. In regions such as Sub-Saharan Africa, the Stone Age was followed directly by the Iron Age, the Middle East and southeastern Asian regions progressed past Stone Age technology around 6000 BCE. Europe, and the rest of Asia became post–Stone Age societies by about 4000 BCE, the proto-Inca cultures of South America continued at a Stone Age level until around 2000 BCE, when gold, copper and silver made their entrance
9.
Italy
–
Italy, officially the Italian Republic, is a unitary parliamentary republic in Europe. Located in the heart of the Mediterranean Sea, Italy shares open land borders with France, Switzerland, Austria, Slovenia, San Marino, Italy covers an area of 301,338 km2 and has a largely temperate seasonal climate and Mediterranean climate. Due to its shape, it is referred to in Italy as lo Stivale. With 61 million inhabitants, it is the fourth most populous EU member state, the Italic tribe known as the Latins formed the Roman Kingdom, which eventually became a republic that conquered and assimilated other nearby civilisations. The legacy of the Roman Empire is widespread and can be observed in the distribution of civilian law, republican governments, Christianity. The Renaissance began in Italy and spread to the rest of Europe, bringing a renewed interest in humanism, science, exploration, Italian culture flourished at this time, producing famous scholars, artists and polymaths such as Leonardo da Vinci, Galileo, Michelangelo and Machiavelli. The weakened sovereigns soon fell victim to conquest by European powers such as France, Spain and Austria. Despite being one of the victors in World War I, Italy entered a period of economic crisis and social turmoil. The subsequent participation in World War II on the Axis side ended in defeat, economic destruction. Today, Italy has the third largest economy in the Eurozone and it has a very high level of human development and is ranked sixth in the world for life expectancy. The country plays a prominent role in regional and global economic, military, cultural and diplomatic affairs, as a reflection of its cultural wealth, Italy is home to 51 World Heritage Sites, the most in the world, and is the fifth most visited country. The assumptions on the etymology of the name Italia are very numerous, according to one of the more common explanations, the term Italia, from Latin, Italia, was borrowed through Greek from the Oscan Víteliú, meaning land of young cattle. The bull was a symbol of the southern Italic tribes and was often depicted goring the Roman wolf as a defiant symbol of free Italy during the Social War. Greek historian Dionysius of Halicarnassus states this account together with the legend that Italy was named after Italus, mentioned also by Aristotle and Thucydides. The name Italia originally applied only to a part of what is now Southern Italy – according to Antiochus of Syracuse, but by his time Oenotria and Italy had become synonymous, and the name also applied to most of Lucania as well. The Greeks gradually came to apply the name Italia to a larger region, excavations throughout Italy revealed a Neanderthal presence dating back to the Palaeolithic period, some 200,000 years ago, modern Humans arrived about 40,000 years ago. Other ancient Italian peoples of undetermined language families but of possible origins include the Rhaetian people and Cammuni. Also the Phoenicians established colonies on the coasts of Sardinia and Sicily, the Roman legacy has deeply influenced the Western civilisation, shaping most of the modern world
10.
Sardinia
–
Sardinia is the second largest island in the Mediterranean Sea and an autonomous region of Italy. It is located in the Western Mediterranean, just south of the French island of Corsica, the regions official name is Regione Autonoma della Sardegna / Regione Autònoma de Sardigna, and its capital and largest city is Cagliari. It is divided into four provinces and a metropolitan city and its indigenous language and the other minority languages spoken by the Sardinians enjoy equal dignity with Italian under regional law. The name Sardinia is from the pre-Roman noun *srd-, later romanised as sardus and it makes its first appearance on the Nora Stone, where the word Šrdn testifies to the names existence when the Phoenician merchants first arrived. According to Timaeus, one of Platos dialogues, Sardinia and its people as well might have named after Sardò. There has also been speculation that identifies the ancient Nuragic Sards with the Sherden, in Classical antiquity, Sardinia was called Ichnusa, Σανδάλιον Sandal, Sardinia and Sardó. Sardinia is the second-largest island in the Mediterranean Sea, with an area of 24,100 square kilometres and it is situated between 38°51 and 41°18 latitude north and 8°8 and 9°50 east longitude. To the west of Sardinia is the Sea of Sardinia, a unit of the Mediterranean Sea, to Sardinias east is the Tyrrhenian Sea, the nearest land masses are the island of Corsica, the Italian Peninsula, Sicily, Tunisia, the Balearic Islands, and Provence. The Tyrrhenian Sea portion of the Mediterranean Sea is directly to the east of Sardinia between the Sardinian east coast and the west coast of the Italian mainland peninsula, the Strait of Bonifacio is directly north of Sardinia and separates Sardinia from the French island of Corsica. The island has an ancient geoformation and, unlike Sicily and mainland Italy, is not earthquake-prone and its rocks date in fact from the Palaeozoic Era. Due to long erosion processes, the highlands, formed of granite, schist, trachyte, basalt, sandstone and dolomite limestone. The highest peak is Punta La Marmora, part of the Gennargentu Ranges in the centre of the island. The islands ranges and plateaux are separated by wide valleys and flatlands. Sardinia has few rivers, the largest being the Tirso,151 km long, which flows into the Sea of Sardinia, the Coghinas. There are 54 artificial lakes and dams that supply water and electricity, the main ones are Lake Omodeo and Lake Coghinas. The only natural lake is Lago di Baratz. A number of large, shallow, salt-water lagoons and pools are located along the 1,850 km of the coastline, the climate of the island is variable from area to area, due to several factors including the extension in latitude and the elevation. During the year there is a concentration of rainfall in the winter and autumn, some heavy showers in the spring
11.
Bronze Age
–
The Bronze Age is a historical period characterized by the use of bronze, proto-writing, and other early features of urban civilization. The Bronze Age is the principal period of the three-age Stone-Bronze-Iron system, as proposed in modern times by Christian Jürgensen Thomsen. An ancient civilization is defined to be in the Bronze Age either by smelting its own copper and alloying with tin, arsenic, or other metals, or by trading for bronze from production areas elsewhere. Copper-tin ores are rare, as reflected in the fact there were no tin bronzes in Western Asia before trading in bronze began in the third millennium BC. Worldwide, the Bronze Age generally followed the Neolithic period, with the Chalcolithic serving as a transition, although the Iron Age generally followed the Bronze Age, in some areas, the Iron Age intruded directly on the Neolithic. Bronze Age cultures differed in their development of the first writing, according to archaeological evidence, cultures in Mesopotamia and Egypt developed the earliest viable writing systems. The overall period is characterized by use of bronze, though the place and time of the introduction. Human-made tin bronze technology requires set production techniques, tin must be mined and smelted separately, then added to molten copper to make bronze alloy. The Bronze Age was a time of use of metals. The dating of the foil has been disputed, the Bronze Age in the ancient Near East began with the rise of Sumer in the 4th millennium BC. Societies in the region laid the foundations for astronomy and mathematics, the usual tripartite division into an Early, Middle and Late Bronze Age is not used. Instead, a division based on art-historical and historical characteristics is more common. The cities of the Ancient Near East housed several tens of thousands of people, ur in the Middle Bronze Age and Babylon in the Late Bronze Age similarly had large populations. The earliest mention of Babylonia appears on a tablet from the reign of Sargon of Akkad in the 23rd century BC, the Amorite dynasty established the city-state of Babylon in the 19th century BC. Over 100 years later, it took over the other city-states. Babylonia adopted the written Semitic Akkadian language for official use, by that time, the Sumerian language was no longer spoken, but was still in religious use. Elam was an ancient civilization located to the east of Mesopotamia, in the Old Elamite period, Elam consisted of kingdoms on the Iranian plateau, centered in Anshan, and from the mid-2nd millennium BC, it was centered in Susa in the Khuzestan lowlands. Its culture played a role in the Gutian Empire and especially during the Achaemenid dynasty that succeeded it
12.
Cochise County, Arizona
–
Cochise County is a county located in the southeastern corner of the U. S. state of Arizona. The population was 131,346 at the 2010 census, Cochise County comprises the Sierra Vista-Douglas, AZ Metropolitan Statistical Area. The county borders southwestern New Mexico and northwestern Sonora in Mexico, Cochise County was created on February 1,1881, out of the eastern portion of Pima County. It took its name from the legendary Chiricahua Apache war chief Cochise, the county seat was Tombstone until 1929 when it moved to Bisbee. K. Later, in 1886, Texas John Slaughter became sheriff, lawman Jeff Milton and lawman/outlaw Burt Alvord both served as deputies under Slaughter. A syndicated television series aired from 1956 to 1958, Sheriff of Cochise starring John Bromfield, was filmed in Bisbee. The Jimmy Stewart movie Broken Arrow and subsequent television show of the same name starring John Lupton, jances Joanna Brady mystery series takes place in Cochise County, with Brady being the sheriff. Beginning in the late 1950s, the community of Miracle Valley was the site of a series of bible colleges and similar religious organizations. According to the U. S. Census Bureau, the county has an area of 6,219 square miles. Cochise County is close to the size of the States of Rhode Island, the population density was 19 people per square mile. There were 51,126 housing units at a density of 8 per square mile. 30. 69% of the population were Hispanic or Latino of any race,25. 35% reported speaking Spanish at home, while 1. 31% speak German. 25. 30% of all households were made up of individuals and 10. 10% had someone living alone who was 65 years of age or older, the average household size was 2.55 and the average family size was 3.07. In the county, the population was out with 26. 30% under the age of 18,9. 30% from 18 to 24,26. 00% from 25 to 44,23. 70% from 45 to 64. The median age was 37 years, for every 100 females there were 101.60 males. For every 100 females age 18 and over, there were 101.20 males, the median income for a household in the county was $32,105, and the median income for a family was $38,005. Males had an income of $30,533 versus $22,252 for females. The per capita income for the county was $15,988, about 13. 50% of families and 17. 70% of the population were below the poverty line, including 25. 80% of those under age 18 and 10. 40% of those age 65 or over
13.
Yellow River
–
The Yellow River or Huang He is the second-longest river in Asia, following the Yangtze River, and the sixth-longest river system in the world at the estimated length of 5,464 km. Originating in the Bayan Har Mountains in Qinghai province of western China, it flows through nine provinces, the Yellow River basin has an east–west extent of about 1,900 kilometers and a north–south extent of about 1,100 km. Its total basin area is about 742,443 square kilometers and its basin was the birthplace of ancient Chinese civilization, and it was the most prosperous region in early Chinese history. Early Chinese literature including the Yu Gong or Tribute of Yu dating to the Warring States period refers to the Yellow River as simply 河, the first appearance of the name 黃河 is in the Book of Han written during the Eastern Han dynasty about the Western Han dynasty. The adjective yellow describes the color of the muddy water in the lower course of the river. One of its older Mongolian names was the Black River, because the river runs clear before it enters the Loess Plateau, in Mongolia itself, it is simply called the Šar Mörön. In Qinghai, the rivers Tibetan name is River of the Peacock above sea level they are the two largest plateau freshwater lakes nationwide, flowing east at the eastern edge of the Amne Machin Mountains, the Yellow River enters Maqu County in Gansu. Here, the river skirts through the peat bog known as the Zoigê Wetlands. Flowing now along the edge of Amne Machin, the river reenters Qinghai. The valley section stretches from Longyang Gorge in Qinghai to Qingtong Gorge in Gansu, steep cliffs line both sides of the river. The water bed is narrow and the drop is large, so the flow in this section is extremely turbulent. There are 20 gorges in this section, the most famous of these being the Longyang, Jishi, Liujia, Bapan, the flow conditions in this section makes it the best location for hydroelectric plants. The Yellow River exits Qinghai for the second and final time in these gorges, downstream from the Yanguo Gorge, the provincial capital of Lanzhou is built upon the Yellow Rivers banks. The Yellow River flows northeasterly out of Gansu and into Ningxia before the Qingtong Gorge, after emerging from the Qingtong Gorge, the river comes into a section of vast alluvial plains, the Yinchuan Plain and Hetao Plain. In this section, the regions along the river are mostly deserts and grasslands, the Hetao Plain has a length of 900 km and width of 30 to 50 km. It is historically the most important irrigation plain along the Yellow River, the Ordos Loop formed by an enormous twist of the Yellow River, beginning at Zhongning County in Ningxia and ending with a drastic eastward turn at its confluence with the Wei at Tongguan in Shaanxi. However, the division for the middle reaches of the river run from Hekou in Togtoh County, Inner Mongolia, to Zhengzhou. The middle reaches are 1,206 km long, with an area of 344,000 square kilometers,45. 7% of the total, with a total elevation drop of 890 m
14.
Stoneware
–
Earthenware is glazed or unglazed nonvitreous pottery which has normally been fired below 1200°C. Porcelain, bone china and stoneware, all fired at high temperatures to vitrify, are the main other important types of pottery. Pit fired earthenware dates back to as early as 29, 000–25,000 BCE, outside East Asia, porcelain was manufactured only from the 18th century, and then initially as an expensive luxury. Earthenware, when fired, is opaque and non-vitreous, soft, the Combined Nomenclature of the European Communities describes it as being made of selected clays sometimes mixed with feldspars and varying amounts of other minerals and white or light-colored. Generally, earthenware bodies exhibit higher plasticity than most whiteware bodies and hence are easier to shape by RAM press, due to its porosity, earthenware, with a water absorption of 5-8%, must be glazed to be watertight. Earthenware has lower mechanical strength than bone china, porcelain or stoneware, darker-colored terracotta earthenwares, typically orange or red, due to a comparatively high content of iron oxide are widely used for flower pots, tiles and some decorative and oven wares. A general body formulation for contemporary earthenware is 25% kaolin, 25% ball clay, 35% quartz and 15% feldspar. Modern earthenware may be fired to temperatures between 1,000 and 1,150 °C and glost-fired to between 950 to 1,050 °C, the usual practice in factories and some studio potteries. Some studio potters follow the practice, with a low-temperature bisque firing. The firing schedule will be determined by the raw materials used, historically, such high temperatures were unattainable in most cultures and periods until modern times, though Chinese ceramics were far ahead of other cultures in this respect. Earthenware can be produced at firing temperatures as low as 600 °C, much historical pottery was fired somewhere around 800 °C, giving a wide margin of error where there was no precise way of measuring temperature, and very variable conditions within the kiln. After firing most earthenware bodies will be colored white, buff or red, for red earthenware, the firing temperature affects the color of the clay body. Lower temperatures produce a red terracotta color, higher temperatures will make the clay brown or even black. Higher firing temperatures may cause earthenware to bloat, an Introduction to the Technology Of Pottery. Whitewares, Production, Testing And Quality Control, the Potters Dictionary of Materials and Techniques. A & C Black Publishers Limited, London, England, Third Edition,1991
15.
Common Era
–
Common Era or Current Era is a year-numbering system for the Julian and Gregorian calendars that refers to the years since the start of this era, i. e. since AD1. The preceding era is referred to as before the Common or Current Era, the Current Era notation system can be used as a secular alternative to the Dionysian era system, which distinguishes eras as AD and BC. The two notation systems are equivalent, thus 2017 CE corresponds to AD2017 and 400 BCE corresponds to 400 BC. The year-numbering system for the Gregorian calendar is the most widespread civil calendar used in the world today. For decades, it has been the standard, recognized by international institutions such as the United Nations. The expression has been traced back to Latin usage to 1615, as vulgaris aerae, the term Common Era can be found in English as early as 1708, and became more widely used in the mid-19th century by Jewish academics. He attempted to number years from a reference date, an event he referred to as the Incarnation of Jesus. Dionysius labeled the column of the table in which he introduced the new era as Anni Domini Nostri Jesu Christi, numbering years in this manner became more widespread in Europe with its usage by Bede in England in 731. Bede also introduced the practice of dating years before what he supposed was the year of birth of Jesus, in 1422, Portugal became the last Western European country to switch to the system begun by Dionysius. The first use of the Latin term vulgaris aerae discovered so far was in a 1615 book by Johannes Kepler, Kepler uses it again in a 1616 table of ephemerides, and again in 1617. A1635 English edition of that book has the title page in English – so far, a 1701 book edited by John LeClerc includes Before Christ according to the Vulgar Æra,6. A1716 book in English by Dean Humphrey Prideaux says, before the beginning of the vulgar æra, a 1796 book uses the term vulgar era of the nativity. The first so-far-discovered usage of Christian Era is as the Latin phrase aerae christianae on the page of a 1584 theology book. In 1649, the Latin phrase æræ Christianæ appeared in the title of an English almanac, a 1652 ephemeris is the first instance so-far-found for English usage of Christian Era. The English phrase common Era appears at least as early as 1708, a 1759 history book uses common æra in a generic sense, to refer to the common era of the Jews. The first-so-far found usage of the phrase before the era is in a 1770 work that also uses common era and vulgar era as synonyms. The 1797 edition of the Encyclopædia Britannica uses the terms vulgar era, the Catholic Encyclopedia in at least one article reports all three terms being commonly understood by the early 20th century. Thus, the era of the Jews, the common era of the Mahometans, common era of the world
16.
Bamboo
–
The bamboos /bæmˈbuː/ are evergreen perennial flowering plants in the subfamily Bambusoideae of the grass family Poaceae. The dicotyledonous woody xylem is also absent, the absence of secondary growth wood causes the stems of monocots, including the palms and large bamboos, to be columnar rather than tapering. Bamboos include some of the plants in the world, due to a unique rhizome-dependent system. Certain species of bamboo can grow 91 cm within a 24-hour period, giant bamboos are the largest members of the grass family. Bamboos are of economic and cultural significance in South Asia, Southeast Asia and East Asia, being used for building materials, as a food source. Bamboo has a higher compressive strength than wood, brick, or concrete. The word bamboo comes from the Kannada term bambu, which was introduced to English through Indonesian, the subfamily in its current sense belongs to the BOP clade of grasses, where it is sister to the Pooideae. The woody bamboos do not form a group, instead. Altogether, more than 1,400 species are placed in 115 genera, most bamboo are native to warm and moist tropical and warm temperate climates. However, many species are found in climates, from hot tropical regions to cool mountainous regions. In the Asia-Pacific region they occur across East Asia, from 50°N latitude in Sakhalin south to Northern Australia, and west to India, China, Japan, Korea, India, and Australia, all have several endemic populations. They also occur in numbers in sub-Saharan Africa, confined to tropical areas, from southern Senegal in the north to southern Mozambique. Bamboo is also native through Central America and Mexico, northward into the Southeastern United States, canada and continental Europe is not known to have any native species of bamboo. Recently, some attempts have been made to grow bamboo on a basis in the Great Lakes region of east-central Africa. In the United States, several companies are growing, harvesting, bamboos include some of the fastest-growing plants on Earth, with reported growth rates up to 91 cm in 24 hours. Primarily growing in regions of warmer climates during the late Cretaceous period, some of the largest timber bamboo can grow over 30 m tall, and be as large as 25–30 cm in diameter. However, the range for mature bamboo is species-dependent, with the smallest bamboos reaching only several inches high at maturity. A typical height range that would cover many of the common bamboos grown in the United States is 4. 6–12 m, depending on species
17.
Bain-marie
–
A bain-marie is also used to melt ingredients for cooking. Under the outer container of the bain-marie is a heat source, typically the inner container is immersed about halfway into the working fluid. The insulating action of the water helps to keep contents of the pot from boiling or scorching. Using different working fluids in the container will result in different maximum temperatures. A contemporary alternative to the traditional, liquid-filled bain-marie is the electric dry-heat bain-marie, the dry-heat form of electric bains-marie often consumes less energy, requires little cleaning, and can be heated more quickly than traditional versions. They can also operate at higher temperatures, and are much less expensive than their traditional counterparts. Electric bains-marie can also be wet, using hot water or vapor, or steam. The open, bath-type bain-marie heats via a small, hot-water tub, chocolate can be melted in a bain-marie to avoid splitting and caking onto the pot. Special dessert bains-marie have an insulated container and are used as a chocolate fondue. Cheesecake is often baked in a bain-marie to prevent the top from cracking in the centre, custard may be cooked in a bain-marie to keep a crust from forming on the outside of the custard before the interior is fully cooked. The humidity from the steam that rises as the water helps keep the top of the custard from becoming too dry. Classic warm sauces, such as Hollandaise and beurre blanc, requiring heat to emulsify the mixture, some charcuterie such as terrines and pâtés are cooked in an oven-type bain-marie. Thickening of condensed milk, such as in confection-making, is easily in a bain-marie. Controlled-temperature bains-marie can be used to heat frozen breast milk before feedings, bains-marie can be used in place of chafing dishes for keeping foods warm for long periods of time, where stovetops or hot plates are inconvenient or too powerful. A bain-marie can be used to re-liquefy hardened honey by placing a glass jar on top of any improvised platform sitting at the bottom of a pot of boiling water. In small scale soap-making, a bain-maries inherent control over maximum temperature makes it optimal for liquefying melt-and-pour soap bases prior to molding them into bars and it offers the advantage of maintaining the base in a liquid state, or reliquefying a solidified base, with minimal deterioration. Similarly, using a bath, traditional wood glue can be melted. The name comes from the medieval-Latin term balneum Mariae—literally, Marys bath—from which the French bain de Marie, the devices invention has been popularly attributed to Mary the Jewess, an ancient alchemist
18.
Pressure cooking
–
Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel, known as a pressure cooker. As pressure cooking cooks food faster than conventional cooking methods, it saves energy, Pressure is created by boiling a liquid, such as water or broth, inside the closed pressure cooker. The trapped steam increases the pressure and allows the temperature to rise. After use, the pressure is released so that the vessel can be safely opened. Pressure cooking can be used for simulation of the effects of long braising. Almost any food which can be cooked in steam or water-based liquids can be cooked in a pressure cooker, in 1679, the French physicist Denis Papin, better known for his studies on steam, invented the steam digester in an attempt to reduce the cooking time of food. His airtight cooker used steam pressure to raise the boiling point. In 1681, Papin presented his invention to the Royal Society of London and they granted him permission to become a member of the Society afterwards. In 1864, Georg Gutbrod of Stuttgart began manufacturing pressure cookers made of tinned cast iron, in 1918, Spain granted a patent for the pressure cooker to Jose Alix Martínez from Zaragoza. Martínez named it the olla exprés, literally express cooking pot, in 1938, Alfred Vischer presented his invention, the Flex-Seal Speed Cooker, in New York City. Vischers pressure cooker was the first one designed for home use, at the 1939 New York Worlds Fair, National Presto Industries, which was then known as the National Pressure Cooker Company, introduced its own pressure cooker. An autoclave is a type of pressure cooker used by laboratories, large pressure cookers are often called pressure canners in the United States, because of their capacity to hold jars used in canning. Pressure fryers are used for deep fat frying under pressure, because pressure cookers are not suitable for pressure frying. g. Vegetables Pressure cookers are made of aluminum or stainless steel. Aluminum pressure cookers may be stamped, polished, or anodized and they are cheaper, but the aluminum is reactive to acidic foods, whose flavors are changed in the reactions, and less durable than stainless steel pressure cookers. Higher-quality stainless steel cookers are made with heavy, three-layer. Most modern stainless steel cookers are dishwasher safe, although some manufacturers may recommend washing by hand, some pressure cookers have a non-stick interior. A gasket or sealing ring, made from rubber or silicone
19.
Microwave oven
–
A microwave oven is a kitchen appliance that heats and cooks food by exposing it to microwave radiation in the electromagnetic spectrum. This induces polar molecules in the food to rotate and produce energy in a process known as dielectric heating. Percy Spencer is generally credited with inventing the microwave oven after World War II from radar technology developed during the war. Named the Radarange, it was first sold in 1946, Raytheon later licensed its patents for a home-use microwave oven that was first introduced by Tappan in 1955, but these units were still too large and expensive for general home use. The countertop microwave oven was first introduced in 1967 by the Amana Corporation, Microwave ovens are popular for reheating previously cooked foods and cooking a variety of foods. They are also useful for heating of otherwise slowly prepared cooking items, such as hot butter, fats. Unlike conventional ovens, microwave ovens usually do not directly brown or caramelize food, exceptions occur in rare cases where the oven is used to heat frying-oil and other very oily items, which attain far higher temperatures than that of boiling water. Some modern microwave ovens are part of units with built-in extractor hoods. The exploitation of high-frequency radio waves for heating substances was possible by the development of vacuum tube radio transmitters around 1920. By 1930 the application of waves to heat human tissue had developed into the medical therapy of diathermy. At the 1933 Chicago Worlds Fair, Westinghouse demonstrated the cooking of foods between two metal plates attached to a 10 kW,60 MHz shortwave transmitter. The Westinghouse team, led by I. F. Mouromtseff, found that foods like steaks and this patent proposed radio frequency heating, at 10 to 20 megahertz. The invention of the cavity magnetron made possible the production of waves of a small enough wavelength. The magnetron was originally a component in the development of short wavelength radar during World War II. A more high-powered microwave generator that worked at shorter wavelengths was needed, sir Henry Tizard travelled to the U. S. in late September 1940 to offer the magnetron in exchange for their financial and industrial help. An early 6 kW version, built in England by the General Electric Company Research Laboratories, Wembley, contracts were awarded to Raytheon and other companies for mass production of the magnetron. In 1945, the heating effect of a high-power microwave beam was accidentally discovered by Percy Spencer. Employed by Raytheon at the time, he noticed that microwaves from a radar set he was working on started to melt a candy bar he had in his pocket
20.
Soy sauce
–
Soy sauce is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. Soy sauce in its current form seems to have begun in the 2nd century AD in China and spread throughout East and Southeast Asia where it is used in cooking, Soy sauce originated in China sometime between the 3rd and 5th century from a meat-based fermented sauce named jiang. Its use later spread to East and Southeast Asia, like many salty condiments, soy sauce was originally a way to stretch salt, historically an expensive commodity. In ancient China, fermented fish with salt was used as a condiment in which soybeans were included during the fermentation process, eventually, this was replaced and the recipe for soy sauce, using soybeans as the principal ingredient, with fermented fish-based sauces developing separately into fish sauce. Records of the Dutch East India Company list soy sauce as a commodity in 1737, thirty-five barrels from that shipment were then shipped to the Netherlands. In the 18th century, diplomat and scholar Isaac Titsingh published accounts of brewing soy sauce, although earlier descriptions of soy sauce had been disseminated in the West, his was among the earliest to focus specifically on the brewing of the Japanese version. By the mid-19th century, Japanese soy sauce gradually disappeared from the European market, europeans were unable to make soy sauce because they did not understand the function of Aspergillus oryzae, the fungus used in its brewing. Soy sauce made from such as Portobello mushrooms were disseminated in European cookbooks during the late 18th century. A Swedish recipe for Soija was published in the 1770 edition of Cajsa Wargs Hjelpreda i Hushållningen för Unga Fruentimber and was flavored with allspice and mace, Soy sauce is made either by fermentation or by hydrolysis. Some commercial sauces have both fermented and chemical sauces, flavor, color, and aroma developments during production are attributed to non-enzymatic Maillard browning. Variation is usually achieved as the result of different methods and durations of fermentation, different ratios of water, salt, traditional soy sauces are made by mixing soybeans and grain with mold cultures such as Aspergillus oryzae and other related microorganisms and yeasts. Historically, the mixture was fermented naturally in large urns and under the sun, today, the mixture is placed in a temperature and humidity controlled incubation chamber. Traditional soy sauces take months to make, Soaking and cooking, The soybeans are soaked in water, koji culturing, An equal amount of boiled soybeans and roasted wheat are mixed to form a grain mixture. A culture of Aspergillus spore is added to the grain mixture, the cultures include, Aspergillus, a genus of fungus that is used for fermenting various ingredients. Three species are used for brewing soy sauce, A. oryzae, a. sojae, This fungus also has a high proteolytic capacity. A. tamari, This fungus is used for brewing tamari and this organism is likely to grow soy sauce ingredients, bring to generate odors and ammonia. Lactobacillus species, This organism makes a lactic acid that increases the acidity in the feed, brewing, The cultured grain mixture is mixed into a specific amount of salt brine for wet fermentation or with coarse salt for dry fermentation and left to brew. Over time, the Aspergillus mold on the soy and wheat break down the proteins into free amino acid and protein fragments
21.
Coriander
–
Coriander, also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves, Coriander is native to regions spanning from southern Europe and northern Africa to southwestern Asia. It is a plant growing to 50 cm tall. The leaves are variable in shape, broadly lobed at the base of the plant, the flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the center of the umbel longer than those pointing toward it. The fruit is a globular, dry schizocarp 3–5 mm in diameter, the earliest attested form of the word is the Mycenaean Greek ko-ri-ja-da-na written in Linear B syllabic script which later evolved to koriannon or koriandron. Cilantro is the Spanish word for coriander, also deriving from coriandrum and it is the common term in North American English for coriander leaves, due to their extensive use in Mexican cuisine. Coriander grows wild over an area of Western Asia and southern Europe, prompting the comment, It is hard to define exactly where this plant is wild. Fifteen desiccated mericarps were found in the Pre-Pottery Neolithic B level of the Nahal Hemar Cave in Israel, Coriander seems to have been cultivated in Greece since at least the second millennium BC. Coriander was brought to the British colonies in North America in 1670, all parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Coriander is used in cuisines throughout the world, the leaves are variously referred to as coriander leaves, fresh coriander, dhania, Chinese parsley, or cilantro. Coriander potentially may be confused with culantro, an Apiaceae like coriander, culantro has a distinctly different spiny appearance, a more potent volatile leaf oil and a stronger aroma. The leaves have a different taste from the seeds, with citrus overtones, however, some people find the leaves to have an unpleasant soapy taste or a rank smell and avoid them. Chopped coriander leaves are a garnish on Indian dishes such as dal, as heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts, the leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen. The dry fruits are known as coriander seeds, the word coriander in food preparation may refer solely to these seeds, rather than to the plant. The seeds have a citrus flavour when crushed, due to terpenes linalool. It is described as warm, nutty, spicy, and orange-flavoured and they are used extensively for grinding and blending purposes in the spice trade. Types with smaller fruit are produced in regions and usually have a volatile oil content around 0. 4-1. 8%
22.
Allium fistulosum
–
Allium fistulosum, commonly called bunching onion, green onion, Japanese bunching onion, scallion, spring onion, and Welsh onion, is a species of perennial onion. The species is similar in taste and odor to the related common onion, Allium cepa. The Welsh onion, however, does not develop bulbs, large varieties of the Welsh onion resemble the leek, such as the Japanese negi, whilst smaller varieties resemble chives. Many Welsh onions can multiply by forming perennial evergreen clumps, next to culinary use, it is also grown in a bunch as an ornamental plant. Historically, the Welsh onion was known as the cibol, in Cornwall, they are known as chibbles. A. fistulosum is not indigenous to Wales or particularly common in Welsh cuisine, other names that may be applied to this plant include green onion, salad onion, and spring onion. These names are ambiguous, as they may also be used to refer to any young green onion stalk, whether grown from Welsh onions, common onions, the Welsh onion is an ingredient in Asian cuisine, especially in East and Southeast Asia. It is particularly important in China, Japan, and Korea, hence the other English name for this plant, Japanese bunching onion. In the West, the Welsh onion is used as a scallion or salad onion. Known as escallion, the Welsh onion is an ingredient in Jamaican cuisine, in combination with thyme, scotch bonnet pepper, garlic, recipes with escallion sometimes suggest leek as a substitute in salads. Jamaican dried spice mixtures using escallion are available commercially, the Jamaican name is probably a variant of scallion, the term used loosely for the spring onion and various other plants in the genus Allium. Common onions were introduced to East Asia in the 19th century and it is used in miso soup, negimaki, among others, and it is widely sliced up and used as a garnish, such as on teriyaki or takoyaki. In Korea, Allium fistulosum along with Allium × wakegi is called pa, larger Allium fistulosum, looking similar to leek, is called daepa, while thinner early variety is called silpa. A similar scallion plant, Allium × wakegi is called jjokpa, both daepa and silpa are usually used as a spice, herb, or garnish in Korean cuisine. The white part of daepa is often used as the base for various broths and infused oil. Dishes paganghoe – a type of ganghoe, made by parboilling silpa, pajangajji – a type of jangajji, made by pickling chunked daepa with soy sauce-based pickling liquid. The pickling liquid can be made by boiling the mixture of soy sauce, water, kelp, dried red chilli, vinegar, and sugar. Pamandu – a type of mandu, made by slicing the white part of daepa, cutting open the end of it, the stuffing can be made by mixing seasoned ground beef, minced clam meat, minced whitefish flesh, and julienned radish that is salted and squizeed
23.
Mochi
–
Mochi is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice. The rice is pounded into paste and molded into the desired shape, in Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a food for the Japanese New Year and is commonly sold. Mochi is a multicomponent food consisting of polysaccharides, lipids, protein, Mochi has a heterogeneous structure of amylopectin gel, starch grains, and air bubbles. This rice is characterized by its lack of amylose in the starch and is derived from short or medium japonica rices, the protein concentration of the rice is a bit higher than normal short-grain rice and the two also differ in amylose content. In mochi rice, the content is negligible, which results in the soft gel consistency. The exact origin of Mochi has yet to be confirmed, the first mochitsuki ceremony occurred after the Kami are said to have descended to Earth, which was following the birth of rice cultivation in Yamato during the Yayoi period. Red rice was the variation used in the production of mochi. At this time, mochi was eaten exclusively by the Emperor, during the Japanese Heian period, mochi was used as a ‘Food for the Gods’ and religious offerings in Shinto rituals performed by aristocrats. In addition to good fortune, mochi was also known as a talisman for happy marriages, the first recorded accounts of mochi being used as a part of the New Year’s festivities was from the Japanese Heian period. The nobles of the Imperial Court believed that long strands of freshly made mochi symbolized a long life and good well-being, while dried mochi acted to make one’s teeth tough and more durable. Accounts of mochi have also read in the oldest Japanese novel, “The Tale of Genji. ”Mochi continues to be one of the traditional foods eaten around Japanese New Year, as it is sold. A special type of mochi, called kagami mochi is placed on family altars on December 28 each year, Kagami mochi is composed of two spheres of mochi stacked on top of one another, topped with an orange. Kagami mochi is a New Year decoration, which is broken and eaten in a ritual called Kagami biraki. Zōni is a soup containing rice cakes, zoni is also eaten on New Years Day. In addition to mochi, zoni contains vegetables like taro, carrot, honeywort and red, kinako mochi is a mochi dish that is traditionally made on New Years Day for luck. This style of preparation includes roasting the mochi over a fire or stove, then dipping it into water, finally coating with sugar. The cherry blossom, is a symbol of Japan and signifies the onset of full-fledged Spring, sakuramochi is a pink-coloured mochi surrounding sweet anko and wrapped in an edible salted cherry leaf that is usually made during the Spring season
24.
Wagashi
–
Wagashi are traditional Japanese confections that are often served with tea, especially the types made of mochi, anko, and fruits. Wagashi are typically made from plant ingredients, in Japan the word for sweets, kashi, originally referred to fruits and nuts. China learned from India how to produce sugar and began trading it to Japan, the trade increased and sugar became a common seasoning by the end of the Muromachi period. Influenced by the introduction of tea and Chinas confectionery and dim sum, wagashi are classified according to the production method and moisture content. Moisture content is important, since it affects shelf life. List of Japanese desserts and sweets List of Japanese snacks Aoki, 図説 和菓子の今昔 Zusetsu wagashi no konjyaku
25.
Chinese steamed eggs
–
Chinese steamed eggs or water egg is a traditional Chinese dish found all over China. Eggs are beaten to a similar to that used for an omelette. It is sometimes referred to as egg custard on menus, if eaten cold, it has a taste and texture of a gelatin without sugar. The eggs are beaten and water added to create a tender texture. A good ratio of water to eggs is 1.5,1, sesame oil, soy sauce, or chicken broth may be used to add additional flavor. Other solid ingredients may also be added to the mixture, the egg mixture is poured into a dish, which is then placed in a steamer and steamed until fully cooked. The eggs should be steamed until just firm, so that the texture of the eggs is still smooth, a plate is usually placed on top of the bowl containing the egg mixture and left on while the egg is being steamed. Uncapped steamed eggs will have water on top of the dish due to the steam. Using four eggs, the cooking time is 10 minutes with water,7 minutes with chicken broth. However, this is in addition to the time needed for pre-boiling water and this same dish can be cooked in a microwave, or in a pressure cooker. Both methods take less time, although the end product may not be of the same quality, homemade versions might include scallion, century egg, or dried shrimp. These additional ingredients are added to the egg mixture before steaming and it can also be enjoyed with soy sauce. Chawanmushi – A Japanese egg custard dish Gyeran jjim – Korean steamed eggs List of egg dishes List of steamed foods Chinese Steamed Egg
26.
Steamed clams
–
Steamed clams is a seafood dish consisting of various types and preparations of clam which are cooked by steaming according to local custom in various countries. They are commonly referred to as pissah clams by the locals, steamers are so named because of the way are most often prepared. Hard shell clams, sometimes known as quahogs, can also be steamed and they are categorized by size— the smaller ones are called littlenecks, medium-sized ones topnecks, and the larger ones cherrystones. The clams used for steaming are usually cooked live, if in a hard shell, the clam should be closed when purchased and should open after being cooked. Soft shell clams are open slightly while alive, larger chowder clams are not typically used for steaming. Clams are steamed according to many different recipes in different regions, in China, steamed clams can be served with eggs. In Thailand steamed clams are served with lemongrass, ginger, or herbs, in France they are often cooked with white wine, onion, garlic, shallots, and butter. A huge plate of steamed clams in Restaurant el Club in San Felipe, Mexico, costs 45 pesos, steamed clams are also eaten in Japan, and many other countries with large coastlines. The New England clam bake is a preparation that includes clams layered with other ingredients such as corn, lobster, mussels, crabs, potatoes. The layers are separated by seaweed and steamed over a fire outdoors, to prepare steamed clams, live clams are rinsed carefully to remove sand and grit and then cooked in a large kettle of water with salt added. They are served with broth and melted butter for dipping, lemon juice, beer, garlic, shallots, parsley, and wine are sometimes used for flavoring and to season the broth. Steamers can be held by the siphon or neck when eaten, the covering of black skin is pulled away and removed as the clams are ingested. In the open shell the clam is given a few quick dips in broth to remove any lingering sand before being dipped in melted butter and eaten. In Florida, a couple were halfway through a $10 plate of steamed clams when they found a rare, iridescent purple pearl estimated to be worth thousands of dollars. Steamers are praised by many chefs, for instance Jacques Pépin, Plentiful and inexpensive during the summer, especially in the Northeast and they are found in shallow waters from the Arctic Ocean to North Carolina, and have been found in Florida and Europe. They can be dug up by amateur clam diggers, steamers have been transplanted to the West Coast and are available from San Francisco to Vancouver, Canada. They are sold in tanks and can also be shipped directly to consumers, List of clam dishes List of seafood dishes List of steamed foods
27.
Chinese cuisine
–
Chinese cuisine is an important part of Chinese culture, which includes cuisines originating from the diverse regions of China, as well as from Chinese people in other parts of the world. The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background, imperial, royal and noble preference also plays a role in the change of Chinese cuisines. Because of imperial expansion and trading, ingredients and cooking techniques from other cultures are integrated into Chinese cuisines over time, the most praised Four Major Cuisines are Chuan, Lu, Yue and Huaiyang, represents West, North, South and East China cuisine correspondingly. Modern Eight Cuisines of China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, the color, smell and taste are the three traditional aspects to describe Chinese food, also the meaning, shape and nutrition. While, cooking should be appraised from ingredients, cuttings, cooking time and it is considered inappropriate to use knives on dining table. Chopsticks are the eating utensils for Chinese food, which can be used to cut. Chinese society greatly valued gastronomy and developed a study of the subject based on its traditional medical beliefs. Chinese culture initially centered around the North China Plain, the first domesticated crops seem to have been the foxtail and broomcorn varieties of millet, while rice was cultivated in the south. By 2000 BC, wheat had arrived from western Asia and these grains were typically served as warm noodle soups, however, instead of baked into bread as in Europe. Nobles hunted various wild game and consumed mutton, pork, dog, grain was stored against famine and flood and meat was preserved with salt, vinegar, curing, and fermenting. The flavor of the meat was enhanced by cooking it in animal fats though this practice was restricted to the wealthy. By the time of Confucius in the late Zhou, gastronomy has become a high art and he was recorded discussing about the principles of dining, The rice would never be too white, the meat would never be too finely cut. When it was not cooked right, man would not eat, when it was cooked bad, man would not eat. When the meat was not cut properly, man would not eat, when the food was not prepared with the right sauce, man would not eat. Although there are plenty of meat, they should not be cooked more than staple food, there is no limit for alcohol, before a man get drunk. During Shi Huangdis Qin dynasty, the empire expanded into the south, by the time of the Han Dynasty, the different regions and cuisines of Chinas peoples were linked by major canals and leading to greater complexity in the different regional cuisines. Not only is seen as giving qi, energy, but food is also about maintaining yin. Salt was used as a preservative from early times, but in cooking was added in the form of soy sauce, and not at the table
28.
Stir frying
–
Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into parts of Asia. Many claim that this quick, hot cooking seals in the flavors of the foods, as well as preserving their color and texture. Well into the 20th century, while restaurants and affluent families could afford the oil and fuel needed for stir fry, stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the West spread beyond Chinese communities. The term stir-fry was introduced into the English language in Buwei Yang Chaos book How to Cook and Eat in Chinese, the Chinese character chao is attested in inscriptions on bronze vessels from the Eastern Zhou period, but not in the sense of stir frying. Dry stirring was used in the Han dynasty to parch grain, although there are no surviving records of Han dynasty stir frying, archaeological evidence of woks and the tendency to slice food thinly indicate that the technique was likely used for cooking. The term chao appears for the first time in the sense of stir frying in the Qimin Yaoshu, in sources from the Tang dynasty, chao refers not to a cooking technique, but to a method for roasting tea leaves. It reappears as a method in a dozen recipes from the Song dynasty. The Song period is when the Chinese started to use oil for frying instead of animal fats. Until then, vegetable oil had been used chiefly in lamps, historically, stir frying was not as important a technique as boiling or steaming, since the oil needed for stir frying was expensive. The increasingly commercial nature of city life in the late Ming and Qing periods also favored speedy methods, but even as stir frying became an important method in Chinese cuisine, it did not replace other cooking techniques. By the late Qing, most Chinese kitchens were equipped with a wok range convenient for stir-frying because it had a hole in the middle to insert the bottom of a wok into the flames. Stir frying was brought to America by early Chinese immigrants, and has used in non-Asian cuisine. The term stir fry as a translation for chao was introduced in the 1945 book How To Cook and it was designed by the authors husband, the linguist Yuen Ren Chao. The book told the reader Roughly speaking, chao may be defined as a big-fire-shallow-fat-continual-stirring-quick-frying of cut-up material with wet seasoning and we shall call it stir-fry or stir for short. The nearest to this in western cooking is sauté, because stir-frying has such critical timing and is done so quickly, it can be called blitz-cooking. In the West, stir fry spread from Chinese family and restaurant kitchens into general use, one popular cookbook noted that in the health-conscious 1970s suddenly it seemed that everyone was buying a wok, and stir frying remained popular because it was quick. Many families had difficulty fitting a family dinner into their crowded schedules, broadly speaking, there are two primary techniques, chao and bao
29.
Blanching (cooking)
–
The meaning of blanch is to whiten, but this is not always the purpose of blanching in cooking. Food is blanched to soften it, or to partly or fully cook it, when almonds or pistachios are blanched, the skin of the nut softens and can be easily removed later. Blanching may simply mean boiling in water for a period to remove unpleasant flavours such as tannins. For example, a treatment for African yam bean, is dehulling followed by blanching in water for 40 minutes at 100 °C. It is recommended that protein-rich salads to be eaten cold be prepared by immersing these protein foods in boiling water for 30 seconds followed by fast chilling, in addition celery, which is almost always a component of these salads…should be treated so as to minimize its bacterial content. In the case of French fries, blanching consists of pre-cooking the French fries in oil at a lower temperature prior to finishing them at a higher temperature, the blanching step cooks the interior of the potato, while the second step at the higher temperature crisps the outside. Parboiling How to Blanch Almonds at about. com
30.
Fish
–
A fish is any member of a group of animals that consist of all gill-bearing aquatic craniate animals that lack limbs with digits. They form a group to the tunicates, together forming the olfactores. Included in this definition are the living hagfish, lampreys, and cartilaginous, tetrapods emerged within lobe-finned fishes, so cladistically they are fish as well. However, traditionally fish are rendered obsolete or paraphyletic by excluding the tetrapods, because in this manner the term fish is defined negatively as a paraphyletic group, it is not considered a formal taxonomic grouping in systematic biology. The traditional term pisces is considered a typological, but not a phylogenetic classification, the earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts, fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators, the first fish with jaws appeared in the Silurian period, after which many became formidable marine predators rather than just the prey of arthropods. Fish are abundant in most bodies of water and they can be found in nearly all aquatic environments, from high mountain streams to the abyssal and even hadal depths of the deepest oceans. With 33,100 described species, fish exhibit greater species diversity than any group of vertebrates. Fish are an important resource for humans worldwide, especially as food, commercial and subsistence fishers hunt fish in wild fisheries or farm them in ponds or in cages in the ocean. They are also caught by fishers, kept as pets, raised by fishkeepers. Fish have had a role in culture through the ages, serving as deities, religious symbols, fish do not represent a monophyletic group, and therefore the evolution of fish is not studied as a single event. Early fish from the record are represented by a group of small, jawless. Jawless fish lineages are mostly extinct, an extant clade, the lampreys may approximate ancient pre-jawed fish. The first jaws are found in Placodermi fossils, the diversity of jawed vertebrates may indicate the evolutionary advantage of a jawed mouth. It is unclear if the advantage of a hinged jaw is greater biting force, improved respiration, fish may have evolved from a creature similar to a coral-like sea squirt, whose larvae resemble primitive fish in important ways. The first ancestors of fish may have kept the form into adulthood. Fish are a group, that is, any clade containing all fish also contains the tetrapods
31.
Crab
–
Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting tail, usually entirely hidden under the thorax. They live in all the oceans, in fresh water. Many other animals with similar names – such as crabs, king crabs, porcelain crabs, horseshoe crabs. Crabs are generally covered with an exoskeleton, composed primarily of calcium carbonate. Crabs are found in all of the oceans, while many crabs live in fresh water and on land. Crabs vary in size from the pea crab, a few wide, to the Japanese spider crab. About 850 species of crab are freshwater, terrestrial or semi-terrestrial species and they were previously thought to be a monophyletic group, but are now believed to represent at least two distinct lineages, one in the Old World and one in the New World. The earliest unambiguous crab fossils date from the Jurassic, although Carboniferous Imocaris, known only from its carapace, the radiation of crabs in the Cretaceous and afterward may be linked either to the break-up of Gondwana or to the concurrent radiation of bony fish, crabs main predators. Crabs often show marked sexual dimorphism, males often have larger claws, a tendency which is particularly pronounced in the fiddler crabs of the genus Uca. In fiddler crabs, males have one claw which is greatly enlarged, another conspicuous difference is the form of the pleon, in most male crabs, this is narrow and triangular in form, while females have a broader, rounded abdomen. This is because female crabs brood fertilised eggs on their pleopods, crabs attract a mate through chemical, visual, acoustic, or vibratory means. Pheromones are used by most fully aquatic crabs, while terrestrial and semiterrestrial crabs often use visual signals, the vast number of brachyuran crabs have internal fertilisation and mate belly-to-belly. For many aquatic species, mating takes place just after the female has moulted and is still soft, females can store the sperm for a long time before using it to fertilise their eggs. When fertilisation has taken place, the eggs are released onto the abdomen, below the tail flap. In this location, they are protected during embryonic development, females carrying eggs are called berried since the eggs resemble round berries. When development is complete, the releases the newly hatched larvae into the water. The release is timed with the tides. The free-swimming tiny zoea larvae can float and take advantage of water currents and they have a spine, which probably reduces the rate of predation by larger animals
32.
Ground meat
–
Ground meat is meat finely chopped by a meat grinder or a chopping knife. A common type of meat is ground beef, but many other meats are prepared ground in a similar fashion, including pork, lamb. In South Asia, both lamb and goat meat are also minced to produce keema, though the process of mincing is manual, ground meat has food safety concerns not associated with whole cuts of meat. If undercooked, it can lead to sickness and food poisoning, in a whole cut from an animal, the interior of the meat is essentially sterile, even before cooking, any bacterial contamination is on the outer surface of the meat. When meat is ground, bacterial contamination from the surface can be distributed throughout the meat, undercooked Jack in the Box hamburgers contaminated in this manner were responsible for four deaths and the illness of hundreds of people in 1993
33.
Pork
–
Pork is the culinary name for meat from the domestic pig. It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC, Pork is eaten both freshly cooked and preserved. Curing extends the life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork, charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in East and Southeast Asia and it is highly prized in Asian cuisines for its fat content and pleasant texture. Consumption of pork is forbidden by Jewish and Muslim dietary law, the sale of pork is illegal or severely restricted in Israel and in certain Muslim countries, particularly those where sharia law is part of their constitution. The pig is one of the oldest forms of livestock, having been domesticated as early as 5000 BC and it is believed to have been domesticated either in the Near East or in China from the wild boar. The adaptable nature and omnivorous diet of this creature allowed early humans to domesticate it much earlier than other forms of livestock. Pigs were mostly used for food, but people also used their hides for shields and shoes, their bones for tools and weapons, and their bristles for brushes. Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Originally intended as a way to preserve meats before the advent of refrigeration, in 15th century France, local guilds regulated tradesmen in the food production industry in each city. The guilds that produced charcuterie were those of the charcutiers, the members of this guild produced a traditional range of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region. The only raw meat the charcutiers were allowed to sell was unrendered lard, the charcutier prepared numerous items, including pâtés, rillettes, sausages, bacon, trotters, and head cheese. Due to the nature of the meat in Western culinary history. The year-round availability of meat and fruits has not diminished the popularity of this combination on Western plates, Pork is the most widely eaten meat in the world, accounting for about 38% of meat production worldwide. Consumption varies widely from place to place, the meat is taboo to eat in the Middle East and most of the Muslim world because of Jewish kosher and Islamic Halal dietary restrictions. But pork is widely consumed in East and Southeast Asia, Europe, Sub-Saharan Africa, as the result, large numbers of pork recipes are developed throughout the world. Feijoada for example, the dish of Brazil, is traditionally prepared with pork trimmings, ears, tail
34.
Beef
–
Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times, Beef is a complete source of protein, and provides many of the essential fatty acids, vitamins, and minerals that humans need. Beef skeletal muscle meat can be cut into roasts, short ribs or steak, Some cuts are processed, and trimmings, usually mixed with meat from older, leaner cattle, are ground, minced or used in sausages. The blood is used in varieties of blood sausage. Some intestines are cooked and eaten as-is, but are often cleaned and used as natural sausage casings. The bones are used for making beef stock, Beef from steers and heifers is very similar. According to the most recent National Beef Quality Audit, heifer carcasses had slightly more marbling than steer carcasses, depending on economics, the number of heifers kept for breeding varies. The meat from older bulls is usually tougher, so it is used for mince. Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively. According to the data from OECD, the average Uruguayan ate over 42 kg of beef or veal in 2014, cattle are considered sacred in the culture of India and there is prohibition on selling and consumption of beef in much of India. Though India is the largest producer and exporter of meat in the world. In 2015, the worlds largest exporters of beef including the meat, were India, Brazil. Beef production is important to the economies of Uruguay, Canada, Paraguay, Mexico, Argentina, Belarus. The word beef is from the Latin bōs, in contrast to cow which is from Middle English cou, after the Norman Conquest, the French-speaking nobles who ruled England naturally used French words to refer to the meats they were served. Thus, various Anglo-Saxon words were used for the animal by the peasants, Beef is cognate with bovine through the Late Latin bovīnus. People have eaten the flesh of bovines from prehistoric times, some of the earliest known paintings, such as those of Lascaux. People domesticated cattle around 8000 BC to provide access to beef, milk. Most cattle originated in the Old World, with the exception of bison hybrids, examples include the Wagyū from Japan, Ankole-Watusi from Egypt, and longhorn Zebu from the Indian subcontinent
35.
Chicken as food
–
Chicken is the most common type of poultry in the world. In developed countries, chickens are usually subject to intensive farming methods, the modern chicken is a descendant of red junglefowl hybrids along with the grey junglefowl first raised thousands of years ago in the northern parts of the Indian subcontinent. Chicken as a meat has been depicted in Babylonian carvings from around 600 BC, Chicken was one of the most common meats available in the Middle Ages. It was eaten over most of the Eastern hemisphere and a number of different kinds of such as capons, pullets. It was one of the ingredients in the so-called white dish. In the United States in the 1800s, chicken was more expensive than other meats, Chicken consumption in the United States increased during World War II due to a shortage of beef and pork. In Europe, consumption of chicken overtook that of beef and veal in 1996, modern varieties of chicken such as the Cornish Cross, are bred specifically for meat production, with an emphasis placed on the ratio of feed to meat produced by the animal. The most common breeds of chicken consumed in the US are Cornish, chickens raised specifically for food are called broilers. In the United States, broilers are typically butchered at a young age, modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers and 12 weeks for roasting birds. Capons produce more and fattier meat, for this reason, they are considered a delicacy and were particularly popular in the Middle Ages. Main Breast, These are white meat and are relatively dry, leg, Comprises two segments, The drumstick, this is dark meat and is the lower part of the leg, the thigh, also dark meat, this is the upper part of the leg. Wing, Often served as a meal or bar food. Buffalo wings are a typical example, Comprises three segments, the drumette, shaped like a small drumstick, the middle flat segment, containing two bones, and the tip, sometimes discarded. Other Chicken feet, These contain relatively little meat, and are mainly for the skin. Although considered exotic in Western cuisine, the feet are common fare in other cuisines, especially in the Caribbean, giblets, organs such as the heart, gizzards, and liver may be included inside a butchered chicken or sold separately. Head, Considered a delicacy in China, the head is split down the middle, kidneys, Normally left in when a broiler carcass is processed, they are found in deep pockets on each side of the vertebral column. Neck, This is served in various Asian dishes and it is stuffed to make helzel among Ashkenazi Jews. Oysters, Located on the back, near the thigh, these small, pygostyle and testicles, These are commonly eaten in East Asia and some parts of South East Asia
36.
Goose
–
Geese are waterfowl belonging to the tribe Anserini of the family Anatidae. This tribe comprises the genera Anser, Branta and Chen, some other birds, mostly related to the shelducks, have goose as part of their names. More distantly related members of the family Anatidae are swans, most of which are larger than true geese, and ducks, the word goose is a direct descendent of Proto-Indo-European root, *ghans-. In Germanic languages, the root gave Old English gōs with the plural gēs and gandres, Frisian goes, gies and guoske, New High German Gans, Gänse, and Ganter, and Old Norse gās. The term goose applies to the female in particular, while applies to the male in particular. Young birds before fledging are called goslings, the collective noun for a group of geese on the ground is a gaggle, when in flight, they are called a skein, a team, or a wedge, when flying close together, they are called a plump. The three living genera of true geese are, Anser, grey geese, including the goose, and domestic geese, Chen, white geese. Either these or, more probably, the goose-like Coscoroba swan is the closest living relative of the true geese, the aptly named Anser atavus from some 12 million years ago had even more plesiomorphies in common with swans. In addition, some birds are known from subfossil remains found on the Hawaiian Islands. Geese are monogamous, living in permanent pairs throughout the year, however, unlike most other permanently monogamous animals, paired geese are more dominant and feed more, two factors that result in more young. Some mainly Southern Hemisphere birds are called geese, most of which belong to the shelduck subfamily Tadorninae, the blue-winged goose, Cyanochen cyanopterus, and the Cape Barren goose, Cereopsis novaehollandiae, have disputed affinities. They belong to separate ancient lineages that may ally either to the Tadorninae, Anserinae, the three species of small waterfowl in the genus Nettapus are named pygmy geese. They seem to represent another ancient lineage, with affinities to the Cape Barren goose or the spur-winged goose. A genus of prehistorically extinct seaducks, Chendytes, is sometimes called diving-geese due to their large size, the unusual magpie goose is in a family of its own, the Anseranatidae. The northern gannet, a seabird, is known as the Solan goose, although it is a bird unrelated to the true geese. Well-known sayings about geese include, To have a gander is to something in detail. Whats sauce for the goose is sauce for the means that what is appropriate treatment for one person is equally appropriate for someone else. Saying that someones goose is cooked means that they have suffered, or are about to suffer, a wild goose chase is a useless, futile waste of time and effort
37.
Rice
–
Rice is the seed of the grass species Oryza sativa or Oryza glaberrima. As a cereal grain, it is the most widely consumed staple food for a part of the worlds human population. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize, wild rice, from which the crop was developed, may have its native range in Australia. Chinese legends attribute the domestication of rice to Shennong, the emperor of China. Genetic evidence has shown that rice originates from a single domestication 8, previously, archaeological evidence had suggested that rice was domesticated in the Yangtze River valley region in China. From East Asia, rice was spread to Southeast and South Asia, Rice was introduced to Europe through Western Asia, and to the Americas through European colonization. There are many varieties of rice and culinary preferences tend to vary regionally, in some areas such as the Far East or Spain, there is a preference for softer and stickier varieties. Rice, a monocot, is grown as an annual plant, although in tropical areas it can survive as a perennial. The rice plant can grow to 1–1.8 m tall, occasionally more depending on the variety and it has long, slender leaves 50–100 cm long and 2–2.5 cm broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30–50 cm long, the edible seed is a grain 5–12 mm long and 2–3 mm thick. Rice cultivation is well-suited to countries and regions with low costs and high rainfall, as it is labor-intensive to cultivate. However, rice can be grown practically anywhere, even on a hill or mountain area with the use of water-controlling terrace systems. Although its parent species are native to Asia and certain parts of Africa, centuries of trade, the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. The name wild rice is used for species of the genera Zizania and Porteresia. The Greek word is the source of all European words, the origin of the Greek word is unclear. It is sometimes held to be from the Tamil word அரிசி, however, Krishnamurti disagrees with the notion that Old Tamil arici is the source of the Greek term, and proposes that it was borrowed from descendants of Proto-Dravidian *wariñci instead. The varieties of rice are typically classified as long-, medium-, the grains of long-grain rice tend to remain intact after cooking, medium-grain rice becomes more sticky. Medium-grain rice is used for dishes, for risotto in Italy
38.
Wheat
–
Wheat is a cereal grain, originally from the Levant region but now cultivated worldwide. In 2016, world production of wheat was 749 million tonnes, making it the second most-produced cereal after maize, since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of the 21st Century. This grain is grown on land area than any other commercial food. World trade in wheat is greater than for all other crops combined, globally, wheat is the leading source of vegetal protein in human food, having a protein content of about 13%, which is relatively high compared to other major cereals and staple foods. The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE. In a small part of the population, gluten – the major part of wheat protein – can trigger coeliac disease, non-coeliac gluten sensitivity, gluten ataxia. Cultivation and repeated harvesting and sowing of the grains of wild grasses led to the creation of domestic strains, in domesticated wheat, grains are larger, and the seeds remain attached to the ear by a toughened rachis during harvesting. In wild strains, a more fragile rachis allows the ear to easily shatter, as the traits that improve wheat as a food source also involve the loss of the plants natural seed dispersal mechanisms, highly domesticated strains of wheat cannot survive in the wild. Cultivation of wheat began to spread beyond the Fertile Crescent after about 8000 BCE, jared Diamond traces the spread of cultivated emmer wheat starting in the Fertile Crescent sometime before 8800 BCE. Archaeological analysis of wild emmer indicates that it was first cultivated in the southern Levant with finds dating back as far as 9600 BCE, Genetic analysis of wild einkorn wheat suggests that it was first grown in the Karacadag Mountains in southeastern Turkey. Dated archeological remains of wheat in settlement sites near this region, including those at Abu Hureyra in Syria. With the anomalous exception of two grains from Iraq ed-Dubb, the earliest carbon-14 date for einkorn wheat remains at Abu Hureyra is 7800 to 7500 years BCE. Remains of harvested emmer from several sites near the Karacadag Range have been dated to between 8600 and 8400 BCE, that is, in the Neolithic period and these remains were dated by Willem van Zeist and his assistant Johanna Bakker-Heeres to 8800 BCE. They also concluded that the settlers of Tell Aswad did not develop this form of emmer themselves, the cultivation of emmer reached Greece, Cyprus and India by 6500 BCE, Egypt shortly after 6000 BCE, and Germany and Spain by 5000 BCE. The early Egyptians were developers of bread and the use of the oven, by 3000 BCE, wheat had reached the British Isles and Scandinavia. A millennium later it reached China, the oldest evidence for hexaploid wheat has been confirmed through DNA analysis of wheat seeds, dating to around 6400-6200 BCE, recovered from Çatalhöyük. The first identifiable bread wheat with sufficient gluten for yeasted breads has been identified using DNA analysis in samples from a dating to approximately 1350 BCE at Assiros in Macedonia. From Asia, wheat continued to spread throughout Europe, in the British Isles, wheat straw was used for roofing in the Bronze Age, and was in common use until the late 19th century
39.
Mantou
–
Mantou, often referred to as Chinese steamed bun, is a type of cloud-like steamed bread or bun popular in Northern China. The name mantou is said to have originated from a tale about Zhuge Liang, mantou are typically eaten as a staple food in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flour, water and leavening agents, in size and texture, they range from 4 centimetres, soft and fluffy in the most elegant restaurants, to over 15 centimetres, firm and dense for the working mans lunch. As white flour, being heavily processed, was once more expensive. Traditionally, mantou, bing, and wheat noodles were the staple carbohydrates of the northern Chinese diet, analogous to rice and they are also known in the south, but are often served as street food or a restaurant dish, rather than as a staple or home cooking. Restaurant mantou are often smaller and more delicate and can be manipulated, for example. They are often sold pre-cooked in the section of Asian supermarkets. A similar food, but with a savory or sweet filling inside, is baozi. Mantou is the word, and in some regions mantou can be used to indicate both the filled and unfilled buns, while in Japan the equivalent local reading of the word refers only to filled buns. The Mongols are thought to have taken the style of mantou to many countries of Central. The name mantou is cognate to manty and mantı, these are filled dumplings in Turkish, Persian, Uzbek, some allege that this type of dish was very popular in the Han dynasty, under the name bing. During the Western Jin dynasty, Shu Xi wrote about steamed cakes in his Ode to boiled cakes, in this book, it was advised to eat this in a banquet during the approach of spring. A popular Chinese legend relates that the name actually originated from the homophonous word mántóu. After subduing the Nanman king Meng Huo, Zhuge Liang led the army back to Shu, a barbarian lord informed him that in olden days, the barbarians would sacrifice 49 men and throw their heads into the river to appease the river deity and allow them to cross. The buns were then thrown into the river, after a successful crossing, he named the bun barbarians head. Prior to the Song dynasty, the word mantou meant both filled and unfilled buns, the term baozi arose in the Song dynasty to indicate filled buns only. As a result, mantou gradually came to indicate only unfilled buns in Mandarin, in many areas, however, mantou still retains its meaning of filled buns. In the Jiangnan region where Wu Chinese is spoken, it means both filled and unfilled buns
40.
Dim sum
–
Dim sum /ˈdimˈsʌm/ is a style of Chinese cuisine prepared as small bite-sized portions of food served in small steamer baskets or on small plates. Dim sum dishes are served with tea, and together form a full tea brunch. Dim sum traditionally are served as fully cooked, ready-to-serve dishes, in Cantonese teahouses, carts with dim sum will be served around the restaurant for diners to order from without leaving their seats. The Cantonese tradition of having endless cups of tea and dim sum is also called Yum Cha, Dim sum is usually linked with the older tradition from yum cha, which has its roots in travelers on the ancient Silk Road needing a place to rest. Thus, teahouses were established along the roadside, an imperial physician in the third century wrote that combining tea with food would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks, the unique culinary art dim sum originated with the Cantonese in southern China, who over the centuries transformed yum cha from a relaxing respite to a loud and happy dining experience. In Hong Kong, and in most cities and towns in Guangdong province and it is a tradition for the elderly to gather to eat dim sum after morning exercises. For many in southern China, yum cha is treated as a family day. More traditional dim sum restaurants typically serve dim sum until mid-afternoon, however, in modern society, it has become commonplace for restaurants to serve dim sum at dinner time, various dim sum items are even sold as take-out for students and office workers on the go. Many dim sum restaurants also offer plates of steamed vegetables, roasted meats, congee. Dessert dim sum is also available and many places offer the customary egg tart, Dim sum is usually eaten as breakfast. Dim sum can be cooked by steaming and frying, among other methods, the serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party, because of the small portions, people can try a wide variety of food. Dim sum brunch restaurants have a variety of dishes, usually several dozen. Among the standard fare of dim sum are the following, Dumpling Shrimp dumpling, teochew dumpling, Steamed dumpling with peanuts, garlic, chives, pork, dried shrimp, and Chinese mushrooms. Xiao long bao, Dumplings are filled with meat or seafood and are famous for their flavor, guotie, Pan-fried dumpling, usually with meat and cabbage filling. Shaomai, Steamed dumplings with pork and prawns, usually topped off with crab roe and mushroom. Taro dumpling, Deep fried dumpling made with mashed taro, stuffed with diced mushrooms, shrimp, haam Seui Gok, Deep fried dumpling with pork and chopped vegetables
41.
Frozen food
–
Freezing food preserves it from the time it is prepared to the time it is eaten. Since early times, farmers, fishermen, and trappers have preserved their grains, freezing food slows down decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. In the food commodity industry, there are two processes, mechanical and cryogenic, the freezing kinetics is important to preserve the food quality and texture. Quicker freezing generates smaller ice crystals and maintains cellular structure, cryogenic freezing is the quickest freezing technology available due to the ultra low liquid nitrogen temperature −196 °C. Preserving food in domestic kitchens during the 20th and 21st centuries is achieved using household freezers, accepted advice to householders was to freeze food on the day of purchase. An initiative by a group in 2012 promotes advising the freezing of food as soon as possible up to the products use by date. The Food Standards Agency was reported as supporting the change, providing the food had been stored correctly up to that time. Frozen products do not require any added preservatives because microorganisms do not grow when the temperature of the food is below −9.5 °C, long-term preservation of food may call for food storage at even lower temperatures. Carboxymethylcellulose, a tasteless and odorless stabilizer, is added to frozen food because it does not adulterate the quality of the product. Natural food freezing had been in use by tribes in cold climates for centuries, by 1885 a small number of chicken and geese were being shipped from Russia to London in insulated cases using this technique. This trade in food was enabled by the introduction of Linde cold air freezing plants in three Russian depots and the London warehouse. The Shadwell warehouse stored the goods until they were shipped to markets in London, Birmingham, Liverpool. The techniques were expanded into the meat packing industry. From 1929, Clarence Birdseye introduced flash freezing to the American public, Birdseye first became interested in food freezing during fur-trapping expeditions to Labrador in 1912 and 1916, where he saw the natives use natural freezing to preserve foods. More advanced attempts include food frozen for Eleanor Roosevelt on her trip to Russia, other experiments, involving orange juice, ice cream and vegetables were conducted by the military near the end of World War II. The freezing technique itself, just like the food market, is developing to become faster, more efficient. Mechanical freezers were the first to be used in the industry and are used in the vast majority of freezing / refrigerating lines. They function by circulating a refrigerant, normally ammonia, around the system and this heat is then transferred to a condenser and dissipated into air or water
42.
Wotou
–
Wotou, also called Chinese cornbread, is a type of steamed bread made from cornmeal in Northern China. Wo tou literally translates to nest head, since the wotou resembles a birds nest with its cone shape. Wotou is the shape of a hollow cone and it was a cheap food for poor people but a legend grew on how it became a dish served in the Imperial Kitchens. The full name of the bun was the Royal Wotou 宫廷小窝头 gōng tíng xiǎo wō tóu and it has been transformed into a popular food from its previous poor status. A cake called wo wo tou was cooked in the pot as a cabbage after being slapped on the side and it was made out of corn-meal. According to G. C. L. Wo-tou steamed bread would be heavy without soda so it was lightened by adding some Soda according to the Chinese Economic Journal, a conical temple roof is similar in appearance to the shape of the wo-tou. It was known as maize-soybean flour bread wo-tou 窩頭 and it was also known as wo-wo-tou 窩窩頭, bean-millet bread
43.
Shumai
–
Shumai, is a type of traditional Chinese dumpling, originated from Hohhot, Inner Mongolia. In Cantonese cuisine, it is served as dim sum. Along with Chinese diaspora, variation of Shaomai also appears in Japan, in the Qing dynasty, the fillings varied by season, garlic chives in spring, mutton and pumpkin in summer, crab meat in autumn, and mixed seafood in winter. Many varieties have been created as shumai was gradually introduced to all provinces, however, most people in Western countries associate shumai with only the Cantonese version due to the Cantonese diaspora. This is the most well-known variety from the province of Guangdong. As prepared in Cantonese cuisine, siumaai is also referred to as pork, bamboo shoots, water chestnuts and pepper can also be added. The outer covering is made of a sheet of lye water dough. The center is usually garnished with a dot, made of crab roe or diced carrot. A fish paste variety of siumaai is sold as a street food in Hong Kong. It is most often eaten with a soy sauce and chilli oil. Huhhot Shaomai is a variety in Huhhot, Inner Mongolia. The wrapping is a thin, round sheet of unleavened dough. There is only one kind of filling, which consists of chopped or minced mutton, scallion. Huhhot Shaomai features this extensive use of scallion and ginger, creating a dense combined scent, the filling is put in the center of the wrapping and the border of the wrapping is loosely gathered above, forming a neck and a flower shaped top. It is then cooked by steaming or pan-frying, Huhhot Shaomai is served in the unit of Liang, which means either eight steamed ones served in a steamer tier, or eight fried ones served in a dish. Liang is equal to 50 grams, being used as an indication of the total weight of the wrapping. Huhhot Shaomai is commonly served with vinegar and tea, due to its greasiness, called the chrysanthemum shaomai, this variety is made in Changsha, Hunan. This shaomai is named so, due to its opening resembling the flower petal shape with the egg-yolk
44.
Baozi
–
In its bun-like aspect it is very similar to the traditional Chinese mantou. It can be filled with meat and/or vegetarian fillings, two types are found in most parts of China and Indonesia, Dàbāo, measuring about 10 cm across, served individually, and usually purchased for take-away. The other type, Xiǎobāo, measure approximately 5 cm wide, and are most commonly eaten in restaurants, each order consists of a steamer containing between three and ten pieces. According to legend, they were invented by the Chinese scholar, an alternate theory is that Mongols brought the form to China in the Yuan Dynasty from the Turkic court. In many Chinese cultures, these buns are a popular food, while they can be eaten at any meal, baozi are often eaten for breakfast. They are also popular as a snack or meal. The dish has become common place throughout various regions of South East Asia due to longstanding Chinese immigration. Due to the history of Chinese overseas diaspora in Malaysia. A particularly Malay form of the baozi is filled with potato curry, some variants have a quail egg in the middle, in addition to the curry. Due to the Muslim beliefs of most Malays, these buns are halal, one can find Malay stalls selling the buns by the roadside, at pasar malams, highway rest stops, and pasar Ramadans. Similarly, in Indonesia the dish has been adopted into Indonesian cuisine through the integration of Chinese culture and it has been adopted through the Hokkien name of Bakpao. Excluding existing meat filling, local variants include, chocolate, sweet potato, in the Philippines, their version of Baozi is called Siopao brought by Chinese immigrants prior to Spanish colonialism. A Filipino siopao filing contains Meatball, Philippine adobo, flaked tuna and pork, a similar concept is also present in Thailand as they are called salapao
45.
Dumpling
–
Dumpling is a broad classification for a dish that consists of small pieces of dough, often wrapped around a filling. The dough can be based on bread, flour, or potatoes and they may be cooked by boiling, frying, simmering, or steaming. Dumplings can be savoury or sweet and can be eaten by themselves, with gravy or sauce, banku and kenkey fit the definition of a dumpling in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal dough, banku are boiled while kenkey are partly boiled then finished by steaming in banana leaves. Fufu may be described as a dumpling although in actual sense, fufu is made by pounding boiled cassava or yam in a wooden mortar with a wooden pestle. Plantain or cocoyam may be added, there are several other versions of fufu in Africa and the Caribbean. There have been versions of fufu which will fit better into the definition of dumplings. These are mostly common outside Africa where they originate and it is made by steaming cassava and plantain/cocoyam flour into thick starchy balls. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now popular in Amhara as well. Souskluitjies are dumplings found in South Africa and they are a steamed sweet dumpling, sometimes made with plain flour and sometimes with the addition of dried fruits or other flavors. They are often served with a syrup flavored with cinnamon or a custard sauce, South Africa has another kind of dumpling known as melkkos. These dumplings are formed by putting milk, one teaspoon at a time, the flour clings to the milk and forms dumplings, which are then boiled in a mixture of milk and butter. They are served hot and sprinkled with cinnamon sugar, several types of dumplings are popular in the United States. Dumplings can be made with eggs, milk, baking powder or even yeast, or just from flour, rolled dumplings are rolled thin and cut into small pieces for cooking, while dropped dumplings are formed into small balls. Chicken and dumplings is a comfort food in the Midwestern and Southern U. S. where dumplings are often used as part of the regionally popular Burgoo stew. The baked dumpling is popular in American cuisine and these sweet dumplings are made by wrapping fruit, frequently a whole tart apple, in pastry, then baking until the pastry is browned and the filling is tender. As an alternative to simply baking them, these dumplings are surrounded by a sauce in the baking dish. Popular flavours for apple dumplings include brown sugar, caramel, or cinnamon sauces, boiled dumplings are made from flour to form a dough
46.
Fujian cuisine
–
Fujian cuisine is one of the native Chinese cuisines derived from the native cooking style of Fujian province in China, most notably from the Fuzhou region. The most commonly employed cooking techniques in the cuisine include braising, stewing, steaming and boiling. Particular attention is paid on the finesse of knife skills and cooking technique of the chefs, strong emphasis is put on the making and utilising of broth and soups. There are sayings in the cuisine, One broth can be changed into numerous forms. Fermented fish sauce, known locally as shrimp oil, is commonly used in the cuisine, along with oysters, crab. Peanuts are also prevalent, and can be boiled, fried, roasted, crushed, peanuts can be used as a garnish, feature in soups and even be added to braised or stir-fried dishes. Fujian cuisine consists of four styles, Fuzhou, the taste is lighter compared to other styles, often with a mixed sweet, Fuzhou is famous for its soups, and its use of fermented fish sauce and Red yeast rice. Southern Fujian, the taste is stronger than Fuzhou cuisine, showing influence from Southeast Asian cuisine. Use of sugar and spices is more common, various kinds of slow-cooked soup are found. Many dishes come with dipping sauces, main ingredients include rice, pork, beef, chicken, duck, seafood and various vegetables. Western Fujian, there are often slight spicy tastes from mustard and pepper, food is saltier and oilier compared to other parts of Fujian, usually focusing on meat rather than seafood. Unique seasoning from Fujian include fish sauce, shrimp paste, sugar, Shacha sauce, as well, wine lees from the production of rice wine is commonly used in all aspects of the regions cuisine. One of the most famous dishes in Fujian cuisine is Buddha Jumps Over the Wall, a complex dish making use of ingredients, including sharks fin, sea cucumber, abalone. Fujian is also notable for yanpi, literally swallow skin, a thin wrapper made with large proportions of lean minced pork and this wrapper has a unique texture due to the incorporation of meat and has a bite similar to things made with surimi. Yanpi is used to make rouyan, a type of wonton, there are many eating places around the province that sell these specialities for two yuan, and which are thus known as two-yuan eateries. In Xiamen, a local speciality is worm jelly, a made from a species of marine peanut worm. Shaxian delicacies List of Chinese dishes Chinatown, Flushing Brooklyns Fuzhou Town Manhattans Little Fuzhou
47.
Siniperca chuatsi
–
Siniperca chuatsi, the mandarin fish or Chinese perch, is species of temperate perch native to the Amur and Yangtze basins, and other rivers and lakes in China. Its back is yellow, green, or brown, with irregular black spots. It has a big mouth and small round scales and this species can reach up to 70 cm in total length, and the greatest recorded weight is 10.2 kg. It is an inhabitant of rivers, some of which can become quite turbid in the rainy season and it is a specialized feeder on other fishes, particularly those which see poorly in low light. Although it can live in near-freezing water, it starts feeding when the temperature rises above 15 °C. The mandarin fish is an important species, as it is a popular food fish and has been widely farmed in its native range since the 20th century. First gaining major popularity during the Tang dynasty, it appears in many Chinese books, the farmed fish are typically pure, but sometimes hybrids between this species and its close relative the golden mandarin fish. Culturespecies Cultured Aquatic Species Information Programme Siniperca chuatsi, food and Agriculture Organization of the United Nations
48.
Grouper
–
Groupers are fish of any of a number of genera in the subfamily Epinephelinae of the family Serranidae, in the order Perciformes. Not all serranids are called groupers, the family includes the sea basses. The common name grouper is usually given to fish in one of two genera, Epinephelus and Mycteroperca. In addition, the species classified in the small genera Anyperidon, Cromileptes, Dermatolepis, Gracila, Saloptia, fish in the genus Plectropomus are referred to as coralgroupers. These genera are all classified in the subfamily Epiphelinae, nonetheless, the word grouper on its own is usually taken as meaning the subfamily Epinephelinae. The word grouper is most widely believedto be from the Portuguese name, the origin of this name in Portuguese is believed to be from an indigenous South American language. In Australia, groper is used instead of grouper for several species, in the Philippines, it is named lapu-lapu in Luzon, while in the Visayas and Mindanao it goes by the name pugapo. In New Zealand, groper refers to a type of wreckfish, Polyprion oxygeneios, in the Middle East, the fish is known as hammour, and is widely eaten, especially in the Persian Gulf region. Groupers are teleosts, typically having a body and a large mouth. They are not built for long-distance, fast swimming and they can be quite large, and lengths over a meter and weights up to 100 kg are not uncommon, though obviously in such a large group, species vary considerably. They swallow prey rather than biting pieces off it and they do not have many teeth on the edges of their jaws, but they have heavy crushing tooth plates inside the pharynx. They habitually eat fish, octopuses, and crustaceans, some species prefer to ambush their prey, while other species are active predators. Reports of fatal attacks on humans by the largest species, the giant grouper are unconfirmed and their mouths and gills form a powerful sucking system that sucks their prey in from a distance. They also use their mouths to dig into sand to form their shelters under big rocks, research indicates roving coralgroupers sometimes cooperate with giant morays in hunting. Groupers are mostly monandric protogynous hermaphrodites, i. e. they mature only as females and have the ability to change sex after sexual maturity, some species of groupers grow about a kilogram per year and are generally adolescent until they reach three kilograms, when they become female. The largest males often control harems containing three to 15 females, groupers often pair spawn, which enables large males to competitively exclude smaller males from reproducing. As such, if a small female grouper were to change sex before it could control a harem as a male, if no male is available, the largest female that can increase fitness by changing sex will do so. Gonochorism, or a strategy with two distinct sexes, has evolved independently in groupers at least five times
49.
Acanthopagrus schlegelii
–
The blackhead seabream, Japanese black porgy or sea bream, Acanthopagrus schlegelii, is a fish often farmed for food in Japan. It is one of the most popular fishes for game fishing in Japan, the body is ovoid and compressed, and its streamlined body makes it a fast swimmer. The mouth is small, terminal and with many incisor-like canines, the dorsal fin has 10 to 12 spines and 10 to 15 soft rays, which are used for offence and defence
.svg){kind=small}
