1.
Wine
–
Wine is an alcoholic beverage made from fermented grapes. These grapes are generally Vitis vinifera, or a hybrid with Vitis labrusca or Vitis rupestris, grapes are fermented without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugar in the grapes and converts it to ethanol, different varieties of grapes and strains of yeasts produce different styles of wine. These variations result from the interactions between the biochemical development of the grape, the reactions involved in fermentation, the terroir. Many countries enact legal appellations intended to define styles and qualities of wine and these typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. There are also made from fermenting other fruits or cereals. Wines made from other than grapes include rice wine and various fruit wines such as those made from plums or cherries. Some well known examples are hard cider from apples, perry from pears, pomegranate wine, Wine has been produced for thousands of years. The earliest known traces of wine from Georgia in Eurasia where 8000-year-old wine jars were found and in Iran with 7, the earliest known winery is the 6, 100-year-old Areni-1 winery Armenia. Wine reached the Balkans by 4500 BC and was consumed and celebrated in ancient Greece, Thrace, throughout history, wine has been consumed for its intoxicating effects, which are evident after the normal serving size of five ounces. Wine has long played an important role in religion, the earliest chemically attested grape wine was discovered at Hajji Firuz in the northwestern Zagros Mountains dating back to 5400 BC. The earliest evidence of a fermented drink was found in Georgia, where wine residue inside ceramic jars dates from 6000 BC. The earliest evidence of a production facility is the Areni-1 winery in Armenia and is at least 6100 years old, presumably. A2003 report by archaeologists indicates a possibility that grapes were mixed with rice to produce mixed fermented beverages in China in the years of the seventh millennium BC. Pottery jars from the Neolithic site of Jiahu, Henan, contained traces of tartaric acid, however, other fruits indigenous to the region, such as hawthorn, cannot be ruled out. The spread of wine culture westwards was most probably due to the Phoenicians who spread outward from a base of city-states along the Lebanese, Syrian, the wines of Byblos were exported to Egypt during the Old Kingdom and then throughout the Mediterranean. Evidence includes two Phoenician shipwrecks from 750 BC discovered by Robert Ballard, whose cargo of wine was still intact. As the first great traders in wine, the Phoenicians seem to have protected it from oxidation with a layer of oil, followed by a seal of pinewood and resin
2.
Wine bottle
–
A wine bottle is a bottle, generally made of glass, used for holding wine. Some wines are fermented in the bottle, others are bottled only after fermentation, recently the bottle has become a standard unit of volume to describe sales in the wine industry, measuring 750 millilitres. Wine bottles are produced, however, in a variety of volumes and shapes, wine bottles are traditionally sealed with cork, but screw-top caps are becoming popular, and there are several other methods used to seal a bottle. Many traditional wine bottle sizes are named for Biblical kings and historical figures, the chart below lists the sizes of various wine bottles in multiples relating to a standard bottle of wine, which is 0.75 litres. The wineglassful—an official unit of the system of weights—is much smaller at 2.5 imp fl oz. Most champagne houses are unable to carry out fermentation in bottles larger than a magnum due to the difficulty in riddling large. After the secondary fermentation completes, the champagne must be transferred from the magnums into larger bottles, some believe this re-bottling exposes the champagne to greater oxidation and therefore results in an inferior product compared to champagne which remains in the bottle in which it was fermented. * For many years, the US standard wine and liquor bottle was the fifth, meaning one-fifth of a US gallon, some beverages also came in tenth-gallon, half-gallon and one-gallon sizes. In 1979, the US adopted the system for wine bottles, with the basic bottle becoming 750 ml. Wine producers in Portugal, Italy, Spain, France and Germany follow the tradition of their areas in choosing the shape of bottle most appropriate for their wine. Port, sherry, and Bordeaux varieties, straight-sided and high-shouldered with a pronounced punt, port and sherry bottles may have a bulbous neck to collect any residue. Burgundies and Rhône varieties, tall bottles with sloping shoulders and a smaller punt, schlegel variety, predominantly used in German wine growing regions, similar to Burgundy bottles, but more slender and elongated. Rhine, Mosel, and Alsace varieties, narrow and tall with little or no punt, champagne and other sparkling wines, thick-walled and wide with a pronounced punt and sloping shoulders. German wines from Franconia, the Bocksbeutel bottle, the Chianti and some other Italian wines, the fiasco, a round-bottomed flask encased in a straw basket. This is more used for everyday table wines, many of the higher-grade Chianti producers have switched to Bordeaux-type bottles. Many North and South American, South African, and Australasian wine producers select the shape with which they wish to associate their wines. For instance, a producer who believes his wine is similar to Burgundy may choose to bottle his wine in Burgundy-style bottles, other producers have chosen idiosyncratic bottle styles for marketing purposes. Pere-Anselme markets its Châteauneuf-du-Pape in bottles that appear half-melted, the Moselland company of Bernkastel-Kues in Germany has a Riesling with a bottle in the shape of a stylized cat
3.
Barrel
–
A barrel, cask, or tun is a hollow cylindrical container, traditionally made of wooden staves bound by wooden or metal hoops. Traditionally, the barrel was a size of measure referring to a set capacity or weight of a given commodity. For example, in the UK a barrel of beer refers to a quantity of 36 imperial gallons, wine was shipped in barrels of 119 litres. Modern barrels and casks can also be made of aluminum, stainless steel, someone who makes barrels is called a barrel maker or cooper. Barrels are only one type of cooperage, other types include, but are not limited to, buckets, tubs, butter churns, hogsheads, firkins, kegs, kilderkins, tierces, rundlets, puncheons, pipes, tuns, butts, pins, and breakers. An aging barrel is used to age wine, distilled spirits such as whiskey, brandy, or rum, beer, tabasco sauce, when a wine or spirit ages in a barrel, small amounts of oxygen are introduced as the barrel lets some air in. Oxygen enters a barrel when water or alcohol is lost due to evaporation, in an environment with 100% relative humidity, very little water evaporates and so most of the loss is alcohol, a useful trick if one has a wine with very high proof. Most beverages are topped up from other barrels to prevent significant oxidation, although others such as vin jaune, beverages aged in wooden barrels take on some of the compounds in the barrel, such as vanillin and wood tannins. The presence of these depends on many factors, including the place of origin, how the staves were cut and dried. After roughly three years, most of a barrels flavor compounds have been leached out and it is well on its way to becoming neutral, barrels used for aging are typically made of French or American oak, but chestnut and redwood are also used. Some Asian beverages use Japanese cedar, which imparts an unusual, in Peru and Chile, a grape distillate named pisco is either aged in oak or in earthenware. Some wines are fermented on barrel, as opposed to in a container like steel or wine-grade HDPE tanks. Wine can also be fermented in large tanks, which—when open to the atmosphere—are called open-tops. Other wooden cooperage for storing wine or spirits range from smaller barriques to huge casks, the tastes yielded by French and American species of oak are slightly different, with French oak being subtler, while American oak gives stronger aromas. To retain the desired measure of oak influence, a winery will replace a certain percentage of its barrels every year, some winemakers use 200% new oak, where the wine is put into new oak barrels twice during the aging process. Bulk wines are more cheaply flavored by soaking oak chips in them instead of being aged in a barrel. Sherry is stored in 600-litre casks made of North American oak, the casks, or butts, are filled five-sixths full, leaving the space of two fists empty at the top to allow flor to develop on top of the wine. NOTE, This section uses both the U. S. –Irish typical spelling whiskey and the British–Canadian typical spelling whisky, laws in several jurisdictions require that whiskey be aged in wooden barrels
4.
Carboy
–
A carboy, demijohn, or jimmyjohn is a rigid container with a typical capacity of 20 to 60 litres. Carboys are primarily used for transporting liquids, often water or chemicals and they are also used for in-home fermentation of beverages, often beer or wine. The word carboy is from the Persian qarābah, from Arabic qarrāba, demijohn is an old word that formerly referred to any glass vessel with a large body and small neck, enclosed in wickerwork. The word may derive from the name of a Persian town, Damghan, according to The Oxford English Dictionary the word comes from the French dame-jeanne, literally Lady Jane, as a popular appellation. This is in accordance with the evidence at present known, since the word occurred initially in France in the 17th century. Carboys come in various volumes ranging from 4 to 25 L, the term carboy itself usually refers to a 19 L carboy, unless otherwise noted. A4.5 L carboy is usually called a jug, a 57 L carboy is usually called a demijohn In Britain, demijohn refers to a 4.5 litre glass brewing vessel. Containers of this type in the United States have no volume and are called jimmyjohns. In brewing, a carboy or demijohn is a glass or plastic used in fermenting beverages such as wine, mead, cider, perry. Usually it is fitted with a stopper and a fermentation lock to prevent bacteria. During the homebrewing process, a primary carboy is used for fermentation, once primary fermentation is complete, the beer is either transferred to a secondary carboy for conditioning or it can be transferred directly to bottles for conditioning. Polypropylene carboys are also used in laboratories to transfer purified water. They are typically filled at the top and have a spigot at the bottom for dispensing and they are used to store large quantities of liquids, such as solvents or deionised water. In these applications, a tap may be included for dispensing, Carboys are also used to collect and store waste solvents. Collecting waste solvents in plastic carboys is preferable to reusing glass Winchesters due to the chance of breakage if a solution is placed in an incorrectly labeled carboy. Fermentation Jerrycan - another large-sized fluid container Big Bottles Big History, Demijohns and Carboys
5.
Amphora
–
An amphora is a type of container of a characteristic shape and size, descending from at least as early as the Neolithic Period. Amphorae were used in vast numbers for the transport and storage of various products and they are most often ceramic, but examples in metals and other materials have been found. The amphora complements the large container, the pithos, which makes available capacities between one-half and two and one-half tons. In contrast, the amphora holds under a half-ton, typically less than 100 pounds, the bodies of the two types have similar shapes. Where the pithos may have small loops or lugs for fastening a rope harness. The necks of pithoi are wide for scooping or bucket access, the necks of amphorae are narrow for pouring by a person holding it by the bottom and a handle. The handles might not be present, the size may require two or three handlers to lift. For the most part, however, an amphora was tableware, or sat close to the table, was intended to be seen, stoppers of perishable materials, which have rarely survived, were used to seal the contents. Two principal types of amphorae existed, the amphora, in which the neck and body meet at a sharp angle. Neck amphorae were used in the early history of ancient Greece. Most were produced with a base to allow upright storage by embedding in soft ground. The base facilitated transport by ship, where the amphorae were packed upright or on their sides in as many as five staggered layers. If upright, the bases probably were held by some sort of rack, heather and reeds might be used as packing around the vases. Racks could be used in kitchens and shops, the base also concentrated deposits from liquids with suspended solid particles, such as olive oil and wines. Amphorae are of use to maritime archaeologists, as they often indicate the age of a shipwreck. They are occasionally so well preserved that the content is still present, providing information on foodstuffs. Amphorae were too cheap and plentiful to return to their origin-point and so, amphora is a Greco-Roman word developing in ancient Greek during the Bronze Age. The Romans acquired it during the Hellenization that occurred in the Roman Republic, cato is the first known literary person to use it
6.
Buttery (room)
–
A buttery was a service room in a large medieval house in which barrels, bottles, or butts of alcoholic drink were stored, and from which they were served into the Great Hall. The butler was anciently the household officer in charge of the buttery, and possibly for its provisionment, in the royal household such officer was termed the Marshal of the Buttery and was often a post discharged under the feudal land tenure of grand serjeanty. In less important households such an officer was termed the yeoman of the buttery, the words buttery and bottle derive from mediaeval French word botte and its diminutive bouteille, which in turn are derived from the mediaeval Latin terms buttis and butticula. The buttery was situated to one side of the screens passage, the butterys principal function was storage of wine and its preparation for serving. Candles were also dispensed from the buttery as was beer to those members of the household not entitled to drink wine. Today in colleges in Cambridge, Dublin, and Oxford, drinks are served from the Buttery Bar, the buttery generally had a staircase to the beer cellar below. The wine-storage area of the buttery, in keeping with the value of its contents, was often more richly decorated to reflect the higher status of its function. The buttery should not be confused with the department which stored and processed milk and its by-products such as butter and cheese. Kaufman proposed an apparently erroneous derivation, Cows were also kept near the castle to provide milk and milk by-product, life in the English Country House
7.
Jesus College, Oxford
–
Jesus College is one of the colleges of the University of Oxford in England. It is in the centre of the city, on a site between Turl Street, Ship Street, Cornmarket Street and Market Street. The college was founded by Elizabeth I on 27 June 1571 for the education of clergy, a major driving force behind the establishment of the college was Hugh Price, a churchman from Brecon in Wales. Further accommodation was built on the site to mark the 400th anniversary of the college, in 1971. The life of the college was disrupted by the English Civil War, Leoline Jenkins, who became principal after the war in 1661, put the college on a more stable financial footing. Little happened at the college during the 18th century, and the 19th century saw a decline in numbers, students academic achievements rose in the early 20th century as fellows were appointed to teach in new subjects. Women were first admitted in 1974 and now form a part of the undergraduate population. There are about 475 students at any one time, the Principal of the college is Sir Nigel Shadbolt, former students include Harold Wilson, Norman Washington Manley, T. E. Lawrence, Angus Buchanan, and Viscount Sankey. The universitys professorship of Celtic is attached to the college, a post held by such as Sir John Rhys, Ellis Evans. Past or present fellows of the include the historians Sir Goronwy Edwards and Niall Ferguson, the philosopher Galen Strawson. Jesus College was founded on 27 June 1571, when Elizabeth I issued a royal charter and it was the first Protestant college to be founded at the university, and it is the only Oxford college to date from Elizabeths reign. It was the first new Oxford college since 1555, in the reign of Queen Mary, the foundation charter named a principal, eight fellows, eight scholars, and eight commissioners to draw up the statutes for the college. The college was intended primarily for the education of clergy. The particular intention was to satisfy a need for dedicated, learned clergy to promote the Elizabethan Religious Settlement in the parishes of England, Ireland and Wales. The college has since broadened the range of subjects offered, beginning with the inclusion of medicine and law, the letters patent issued by Elizabeth I made it clear that the education of a priest in the 16th century included more than just theology, however. Price continued to be involved with the college after its foundation. On the strength of a legacy, worth £60 a year on his death, he requested and received the authority to appoint the new colleges principal, fellows. He financed early building work in the front quadrangle
8.
Alcoholic drink
–
Long-term use can lead to alcohol abuse, physical dependence, and alcoholism. Drinking alcohol plays an important social role in many cultures, most countries have laws regulating their production, sale, and consumption, some countries ban such activities entirely. However, alcoholic drinks are legal in most parts of the world, the global alcoholic drink industry exceeded $1 trillion in 2014. Alcohol is one of the most widely used drugs in the world. For instance, in 2015, among Americans, 89% of adults had consumed alcohol at point, 70% had drunk it in the last year. Alcoholic drinks are divided into three classes—beers, wines, and spirits—and typically contain between 3% and 40% alcohol by volume. Discovery of late Stone Age jugs suggest that intentionally fermented drinks existed at least as early as the Neolithic period, wine is a fermented beverage produced from grapes. Wine involves a longer process than beer and also a long aging process. Sparkling wine can be made by means of a secondary fermentation, fruit wines are made from fruits other than grapes, such as plums, cherries, or apples. Sake is an example of rice wine. Beer is a beverage fermented from grain mash and it is made from barley or a blend of several grains. If the fermented mash is distilled, then the drink is a spirit, beer is the most consumed alcoholic beverage in the world. Cider or cyder is an alcoholic drink made from any fruit juice, apple juice, peaches. Cider alcohol content varies from 1. 2% ABV to 8. 5% or more in traditional English ciders, in some regions, cider may be called apple wine. Mead is a drink created by fermenting honey with water, sometimes with various fruits, spices, grains. The alcoholic content of mead may range from about 8% ABV to more than 20%, the defining characteristic of mead is that the majority of the drinks fermentable sugar is derived from honey. A distilled drink or liquor is a drink produced by distilling ethanol produced by means of fermenting grain, fruit. Unsweetened, distilled, alcoholic drinks that have a content of at least 20% ABV are called spirits
9.
Darkness
–
Darkness, the polar opposite to brightness, is understood to be the condition of a very small amount or even an absence of visible light. There is no such thing as darkness, its just the absence of light, humans are unable to distinguish color in conditions of either high brightness or darkness. In conditions of insufficient light, perception is achromatic and ultimately, the emotional response to darkness has generated metaphorical usages of the term in many cultures. Complete darkness is when the sun is more than 18 degrees below the horizon, the perception of darkness differs from the mere absence of light due to the effects of after images on perception. In perceiving, the eye is active, and the part of the retina that is unstimulated produces a complementary afterimage, in terms of physics, an object is said to be dark when it absorbs photons, causing it to appear dim compared to other objects. For example, matte black paint does not reflect much visible light and appears dark, whereas white paint reflects lots of light, an object may appear dark, but it may be bright at a frequency that humans cannot perceive. A dark area has limited light sources, making hard to see. Exposure to alternating light and darkness has caused several evolutionary adaptations to darkness, when a vertebrate, like a human, enters a dark area, its pupils dilate, allowing more light to enter the eye and improving night vision. Also, the light detecting cells in the eye will regenerate more unbleached rhodopsin when adapting to darkness. The color of a point, on a standard 24-bit computer display, is defined by three RGB values, each ranging from 0-255. When the red, green, and blue components of a pixel are fully illuminated, the pixel appears white, artists use darkness to emphasize and contrast the presence of light. Darkness can be used as a counterpoint to areas of lightness to create leading lines, such shapes draw the eye around areas of the painting. Shadows add depth and perspective to a painting, see chiaroscuro for a discussion of the uses of such contrasts in visual media. Color paints are mixed together to create darkness, because each color absorbs certain frequencies of light, theoretically, mixing together the three primary colors, or the three secondary colors, will absorb all visible light and create black. In practice it is difficult to prevent the mixture from taking on a brown tint, as a poetic term in the Western world, darkness is used to connote the presence of shadows, evil, and foreboding. The 1820 short story A Visit to the Lunar Sphere tells of a machine where prisms reflect light into bottles where it is captured. The first creation narrative in Christianity begins with darkness, into which is introduced the creation of light, the Quran has been interpreted to say that those who transgress the bounds of what is right are doomed to burning despair and ice-cold darkness. In Chinese philosophy Yin is the feminine part of the Taijitu and is represented by a dark lobe
10.
Temperature
–
A temperature is an objective comparative measurement of hot or cold. It is measured by a thermometer, several scales and units exist for measuring temperature, the most common being Celsius, Fahrenheit, and, especially in science, Kelvin. Absolute zero is denoted as 0 K on the Kelvin scale, −273.15 °C on the Celsius scale, the kinetic theory offers a valuable but limited account of the behavior of the materials of macroscopic bodies, especially of fluids. Temperature is important in all fields of science including physics, geology, chemistry, atmospheric sciences, medicine. The Celsius scale is used for temperature measurements in most of the world. Because of the 100 degree interval, it is called a centigrade scale.15, the United States commonly uses the Fahrenheit scale, on which water freezes at 32°F and boils at 212°F at sea-level atmospheric pressure. Many scientific measurements use the Kelvin temperature scale, named in honor of the Scottish physicist who first defined it and it is a thermodynamic or absolute temperature scale. Its zero point, 0K, is defined to coincide with the coldest physically-possible temperature and its degrees are defined through thermodynamics. The temperature of zero occurs at 0K = −273. 15°C. For historical reasons, the triple point temperature of water is fixed at 273.16 units of the measurement increment, Temperature is one of the principal quantities in the study of thermodynamics. There is a variety of kinds of temperature scale and it may be convenient to classify them as empirically and theoretically based. Empirical temperature scales are historically older, while theoretically based scales arose in the middle of the nineteenth century, empirically based temperature scales rely directly on measurements of simple physical properties of materials. For example, the length of a column of mercury, confined in a capillary tube, is dependent largely on temperature. Such scales are only within convenient ranges of temperature. For example, above the point of mercury, a mercury-in-glass thermometer is impracticable. A material is of no use as a thermometer near one of its phase-change temperatures, in spite of these restrictions, most generally used practical thermometers are of the empirically based kind. Especially, it was used for calorimetry, which contributed greatly to the discovery of thermodynamics, nevertheless, empirical thermometry has serious drawbacks when judged as a basis for theoretical physics. Theoretically based temperature scales are based directly on theoretical arguments, especially those of thermodynamics, kinetic theory and they rely on theoretical properties of idealized devices and materials
11.
Humidity
–
Humidity is the amount of water vapor present in the air. Water vapor is the state of water and is invisible. Humidity indicates the likelihood of precipitation, dew, or fog, higher humidity reduces the effectiveness of sweating in cooling the body by reducing the rate of evaporation of moisture from the skin. This effect is calculated in an index table or humidex. The amount of vapor that is needed to achieve saturation increases as the temperature increases. As the temperature of a parcel of water becomes lower it will not reach the point of saturation without adding or losing water mass. The differences in the amount of vapor in a parcel of air can be quite large. For example, a parcel of air that is near saturation may contain 28 grams of water per cubic meter of air at 30 °C, there are three main measurements of humidity, absolute, relative and specific. Absolute humidity is the content of air expressed in gram per cubic meter. Relative humidity, expressed as a percent, measures the current absolute humidity relative to the maximum for that temperature, specific humidity is the ratio of the mass of water vapor to the total mass of the moist air parcel. Absolute humidity is the mass of water vapor present in a given volume of air. It does not take temperature into consideration, absolute humidity in the atmosphere ranges from near zero to roughly 30 grams per cubic meter when the air is saturated at 30 °C. Absolute humidity is the mass of the vapor, divided by the volume of the air and water vapor mixture. The absolute humidity changes as air temperature or pressure changes and this makes it unsuitable for chemical engineering calculations, e. g. for clothes dryers, where temperature can vary considerably. Mass of water per unit volume as in the equation above is defined as volumetric humidity. Because of the confusion, British Standard BS1339 suggests avoiding the term absolute humidity. Units should always be carefully checked, many humidity charts are given in g/kg or kg/kg, but any mass units may be used. The field concerned with the study of physical and thermodynamic properties of mixtures is named psychrometrics
12.
Sherry
–
Sherry is a fortified wine made from white grapes that are grown near the town of Jerez de la Frontera in Andalusia, Spain. Sweet dessert wines are made from Pedro Ximenez or Moscatel grapes. The word Sherry is an anglicisation of Xeres, Sherry was previously known as sack, from the Spanish saca, meaning extraction from the solera. In 1933 the Jerez Denominación de Origen was the first Spanish denominación to be recognised in this way. Jerez-Xeres-Sherry and sharing the same governing council as D. O, after fermentation is complete, the base wines are fortified with grape spirit in order to increase their final alcohol content. Wines classified as suitable for aging as Fino and Manzanilla are fortified until they reach an alcohol content of 15.5 per cent by volume. As they age in barrel, they develop a layer of flor—a yeast-like growth that helps protect the wine from excessive oxidation and those wines that are classified to undergo aging as Oloroso are fortified to reach an alcohol content of at least 17 per cent. They do not develop flor and so oxidise slightly as they age, because the fortification takes place after fermentation, most sherries are initially dry, with any sweetness being added later. In contrast, port wine is fortified halfway through its fermentation, Sherry is regarded by many wine writers as underappreciated and a neglected wine treasure. Jerez has been a centre of viniculture since wine-making was introduced to Spain by the Phoenicians in 1100 BC, the practice was carried on by the Romans when they took control of Iberia around 200 BC. The Moors conquered the region in AD711 and introduced distillation, during the Moorish period, the town was called Sherish, from which both Sherry and Jerez are derived. Wines similar in style to Sherry have traditionally made in the city of Shiraz in mid-southern Iran. Wine production continued through five centuries of Arab Empires rule, in 1264 Alfonso X of Castile took the city. From this point on, the production of sherry and its export throughout Europe increased significantly, by the end of the 16th century, sherry had a reputation in Europe as the worlds finest wine. Christopher Columbus brought sherry on his voyage to the New World, Sherry became very popular in Great Britain, especially after Francis Drake sacked Cadiz in 1587. At that time Cadiz was one of the most important Spanish seaports, among the spoils Drake brought back after destroying the fleet were 2,900 barrels of sherry that had been waiting to be loaded aboard Spanish ships. This helped to popularize Sherry in the British Isles, because sherry was a major wine export to the United Kingdom, many English companies and styles developed. Many of the Jerez cellars were founded by British families, in 1894 the Jerez region was devastated by the insect phylloxera
13.
Runcu, Gorj
–
Runcu is a commune in Gorj County, Oltenia, Romania. It is situated on the foot of Vâlcan Mountains,17 km West of Târgu Jiu, the commune is composed of seven villages, Bâlta, Bâltișoara, Dobrița, Răchiți, Runcu, Suseni and Valea Mare. Runcu village was first mentioned in a document issued in 1486 by Vlad Călugărul, the dominant class of Wallachia maintained interests in the area during most of the Middle Ages. According to some sources, the church was founded in the early 17th century by Domnița Florica, daughter of Michael the Brave. Stone and bronze age archaeological finds, as well as artifacts from before the Roman conquest, indicate that Runcu, Runcu is the birthplace of folk music singers Ioana Zlătaru and Maria Apostol. Scenes from the Romanian films Bătălia din umbră, Iancu Jianu, haiducul, Iancu Jianu, zapciul and Ecaterina Teodoroiu were shot in Runcu village, Runcu and Sohodol Valley on Panoramio Runcu and Sohodol Valley - photos and text in German Map of the Vâlcan Mountain showing Runcu commune
14.
Wine cave
–
Wine caves are subterranean structures for the storage and aging of wine. They are a component of the wine industry worldwide. The design and construction of wine caves represents an application of underground construction techniques. The storage of wine underground offers the benefits of energy efficiency, Wine caves naturally provide both high humidity and cool temperatures, which are key to the storage and aging of wine. The history of wine cave construction in the United States dates back to the 1860s in Sonoma, and the 1870s in the Napa Valley region. In 1857, Agoston Harazsthy founded Buena Vista Winery and in 1862, Buena Vista Winerys Press House was completed, and in 1864, in total, Buena Vista Winery had five caves among the two buildings in operation in 1864. Jacob Schram, a German immigrant and barber, founded Schramsberg Vineyards near Calistoga and he hired them to dig a network of caves through the soft Sonoma Volcanics Formation rock underlying his vineyard. Another Chinese workforce took time away from their regular work to excavate a labyrinth of wine-aging caves beneath the Beringer Vineyards near St. Helena. These caves exceeded 1,200 ft long,17 ft wide and 7 ft high, the workers used pick-axes and shovels – and on occasion, chisel steel, double jacks and black powder – to break the soft rock. They worked by candlelight, and removed the material in wicker baskets. At least 12 wine storage caves were constructed by these methods. From the late 19th century to the early 1970s, the development of wine caves went through a period of “dark ages. ”No new caves were built. A “renaissance” of cave building began in 1972 when Alf Burtleson Construction started the rehabilitation of the old Beringer wine caves, in 1982, the Far Niente Winery completed the first of these “new age” wine caves in the Napa Valley AVA. The cave was only 60 ft long and was used exclusively to age the wine, in 1991,1995, and 2001, the caves were expanded. New rooms and storage areas were added, featuring different crown heights, an octagonal room was constructed for a wine library and a round domed room was added in the complex’s center. Far Niente Winery caves now encompass about 40,000 sq ft, in 1991, Condor Earth Technologies Inc. joined with Alf Burtleson on the design and construction of the elaborate Jarvis Wine Cave project. Over 45,000 sq ft of underground winery and cave space was constructed, at Jarvis, the entire winery is contained within the tunneled areas, including crushing, fermentation, barrel storage, bottling, lab, office, marketing, and hospitality areas. These caves are open for tours by appointment
15.
Wine tasting
–
Wine tasting is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, modern, professional wine tasters use a constantly evolving specialized terminology which is used to describe the range of perceived flavors, aromas and general characteristics of a wine. More informal, recreational tasting may use similar terminology, usually involving a less analytical process for a more general, personal appreciation. Whereas wines are regularly tasted in isolation, a quality assessment is more objective when performed alongside several other wines. Wines may be selected for their vintage or proceed from a single winery, to better compare vineyard and vintages. Alternatively, in order to promote an unbiased analysis, bottles and even glasses may be disguised in a blind tasting, to ensure impartial judgment of a wine, it should be served blind – that is, without the taster having seen the label or bottle shape. Blind tasting may also involve serving the wine from a wine glass to mask the color of the wine. A tasters judgment can be prejudiced by knowing details of a wine, such as origin, price, reputation. Scientific research has demonstrated the power of suggestion in perception as well as the strong effects of expectancies. For example, people expect more expensive wine to have desirable characteristics than less expensive wine. When given wine that they are told is expensive they virtually always report it as tasting better than the very same wine when they are told that it is inexpensive. French researcher Frédéric Brochet submitted a mid-range Bordeaux in two different bottles, one labeled as a table wine, the other bearing a grand cru etiquette. Tasters described the grand cru as woody, complex, and round and the supposed cheap wine as short, light. Similarly, people have expectations about wines because of their origin, producer, vintage, color. For example, when Brochet served a wine he received all the usual descriptions, fresh, dry, honeyed. Later he served the same wine dyed red and received the usual red terms, intense, spicy, supple, deep. One of the most famous instances of testing is known as the Judgment of Paris. Against all expectations, California wines bested French wines according to the judges and this event was depicted in the 2008 movie Bottle Shock
16.
Port wine
–
Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley in the northern provinces of Portugal. It is typically a sweet, red wine, often served as a wine, though it also comes in dry, semi-dry. Fortified wines in the style of port are also produced outside Portugal, most notably in Australia, France, South Africa, Canada, India, Argentina, under European Union Protected Designation of Origin guidelines, only the product from Portugal may be labelled as port or Porto. Port is produced from grapes grown and processed in the demarcated Douro region, the fortification spirit is sometimes referred to as brandy but it bears little resemblance to commercial brandies. The wine is stored and aged, often in barrels stored in a Lodge as is the case in Vila Nova de Gaia. The Douro valley where port wine is produced was defined and established as a region, or appellation in 1756, making it the third oldest, after Chianti. The reaches of the valley of the Douro River in northern Portugal have a microclimate that is optimal for cultivation of olives, almonds, the demarcation of the Douro River Valley includes a broad swath of land of pre-Cambrian schist and granite. Beginning around the village of Barqueiros, the valley extends eastward nearly to the Spanish border, the region is protected from the influences of the Atlantic Ocean by the Serra do Marão mountains. The area is sub-divided into 3 official zones-the Baixo Corgo, the Cima Corgo, Baixo Corgo – The westernmost zone located downstream from the river Corgo, centred on the municipality of Peso da Régua. This region is the wettest port production zone, receiving an average of 900 mm, the grapes grown here are used mainly for the production of inexpensive ruby and tawny ports. Cima Corgo – Located further upstream from the Baixo Corgo, this region is centred on the town of Pinhão, the summertime average temperature of the regions are a few degrees higher and rainfall is about 200 mm less. The grapes grown in this zone are considered of higher quality, being used in bottlings of Vintage, Reserve, aged Tawny, Douro Superior – The easternmost zone extending nearly to the Spanish border. This is the least cultivated region of Douro, due in part to the difficulties of navigating the river past the rapids of Cachão da Valeira and this is the most arid and warmest region of the Douro. The overall terrain is flat with the potential for mechanization. Over a hundred varieties of grapes are sanctioned for port production, Touriga Nacional is widely considered the most desirable port grape but the difficulty in growing it and the small yields cause Touriga Francesa to be the most widely planted grape. White ports are produced the way as red ports, except that they use white grapes—Donzelinho Branco, Esgana-Cão, Folgasão, Gouveio, Malvasia Fina, Rabigato. While a few shippers have experimented with Ports produced from a variety of grapes. Grapes grown for port are generally characterised by their small, dense fruit which produce concentrated and long-lasting flavours, in 2013, there were 8.7 million cases of port sold,3. 6% less than the previous year, at a value of $499 million
17.
Thermal insulation
–
Thermal insulation is the reduction of heat transfer between objects in thermal contact or in range of radiative influence. Thermal insulation can be achieved with specially engineered methods or processes, as well as with suitable object shapes, heat flow is an inevitable consequence of contact between objects of differing temperature. Thermal insulation provides a region of insulation in which thermal conduction is reduced or thermal radiation is reflected rather than absorbed by the lower-temperature body, the insulating capability of a material is measured with thermal conductivity. Low thermal conductivity is equivalent to high insulating capability, in thermal engineering, other important properties of insulating materials are product density and specific heat capacity. Solid materials chosen for insulation have a low thermal conductivity k, as the thickness of insulation is increased, the thermal resistance also increases. For insulated cylinders, a critical radius must be reached, before the critical radius is reached any added insulation increases heat transfer. If the outside radius of a cylinder is increased by applying insulation, however, at the same time, the convective resistance is reduced. This implies that adding insulation below a critical radius actually increases the heat transfer. If the radius of the cylinder is smaller than the critical radius for insulation. Gases possess poor thermal conduction properties compared to liquids and solids, in order to further augment the effectiveness of a gas it may be disrupted into small cells which cannot effectively transfer heat by natural convection. Convection involves a larger flow of gas driven by buoyancy and temperature differences. In order to accomplish gas cell formation in man-made thermal insulation, glass and this principle is used industrially in building and piping insulation such as, cellulose, rock wool, polystyrene foam, urethane foam, vermiculite, perlite, and cork. Trapping air is also the principle in all highly insulating clothing materials such as wool, down feathers, the air-trapping property is also the insulation principle employed by homeothermic animals to stay warm, for example down feathers, and insulating hair such as natural sheeps wool. In both cases the primary insulating material is air, and the used for trapping the air is natural keratin protein. Maintaining acceptable temperatures in buildings uses a proportion of global energy consumption. For a period of time, Asbestos was also used, however, when well insulated, a building, is energy-efficient, thus saving the owner money. Provides more uniform throughout the space. Unlike heating and cooling equipment, insulation is permanent and does not require maintenance, upkeep, lowers the carbon footprint of a building
18.
Air conditioning
–
Air conditioning is the process of removing heat from a confined space, thus cooling the air, and removing humidity. Air conditioning can be used in domestic and commercial environments. Air conditioners often use a fan to distribute the air to an occupied space such as a building or a car to improve thermal comfort. The cooling is achieved through a refrigeration cycle, but sometimes evaporation or free cooling is used. Air conditioning systems can also be based on desiccants and subterraneous pipes that can distribute the heated refrigerant to the ground for cooling. In the most general sense, air conditioning can refer to any form of technology that modifies the condition of air, in common usage, though, air conditioning refers to systems which cool air. In construction, a system of heating, ventilation, and air conditioning is referred to as heating, ventilation. Since prehistoric times, snow and ice were used for cooling, the business of harvesting ice during winter and storing for use in summer became popular towards the late 17th century. This practice was replaced by mechanical ice-making machines, the basic concept behind air conditioning is said to have been applied in ancient Egypt, where reeds were hung in windows and were moistened with trickling water. The evaporation of water cooled the air blowing through the window and this process also made the air more humid, which can be beneficial in a dry desert climate. In Ancient Rome, water from aqueducts was circulated through the walls of houses to cool them. Other techniques in medieval Persia involved the use of cisterns and wind towers to cool buildings during the hot season. The 2nd-century Chinese inventor Ding Huan of the Han Dynasty invented a fan for air conditioning, with seven wheels 3 m in diameter. During the subsequent Song Dynasty, written sources mentioned the air conditioning rotary fan as even more widely used, in the 17th century, Cornelis Drebbel demonstrated Turning Summer into Winter for James I of England by adding salt to water. The introduction of air conditioning in the 1920s helped enable the great migration to the Sun Belt in the United States. In 1758, Benjamin Franklin and John Hadley, a professor at Cambridge University. Franklin and Hadley confirmed that evaporation of volatile liquids could be used to drive down the temperature of an object past the freezing point of water. They conducted their experiment with the bulb of a mercury thermometer as their object and they lowered the temperature of the thermometer bulb down to −14 °C while the ambient temperature was 18 °C
19.
Power outage
–
A power outage is a short-term or a long-term loss of the electric power to a particular area. There are many causes of failures in an electricity network. Power failures are particularly critical at sites where the environment and public safety are at risk, other critical systems, such as telecommunication, are also required to have emergency power. The battery room of a telephone exchange usually has arrays of lead–acid batteries for backup, Power is automatically restored once the fault is cleared. A brownout is a drop in voltage in a power supply. The term brownout comes from the experienced by lighting when the voltage sags. Brownouts can cause poor performance of equipment or even incorrect operation, a blackout is the total loss of power to an area and is the most severe form of power outage that can occur. Blackouts which result from or result in power stations tripping are particularly difficult to recover from quickly, outages may last from a few minutes to a few weeks depending on the nature of the blackout and the configuration of the electrical network. In power supply networks, the generation and the electrical load must be very close to equal every second to avoid overloading of network components. Protective relays and fuses are used to automatically detect overloads and to disconnect circuits at risk of damage, under certain conditions, a network component shutting down can cause current fluctuations in neighboring segments of the network leading to a cascading failure of a larger section of the network. This may range from a building, to a block, to an entire city, modern power systems are designed to be resistant to this sort of cascading failure, but it may be unavoidable. In a 2003 publication, Carreras and co-authors claimed that reducing the likelihood of small outages only increases the likelihood of larger ones, in that case, the short-term economic benefit of keeping the individual customer happy increases the likelihood of large-scale blackouts. Computer systems and other devices containing logic circuitry are susceptible to data loss or hardware damage that can be caused by the sudden loss of power. These can include data networking equipment, video projectors, alarm systems as well as computers, to protect against surges, which can damage hardware when power is restored, a special device called a surge protector that absorbs the excess voltage can be used. Restoring power after a wide-area outage can be difficult, as power stations need to be brought back on-line, normally, this is done with the help of power from the rest of the grid. In the total absence of power, a so-called black start needs to be performed to bootstrap the power grid into operation. It has been argued on the basis of data and computer modeling that power grids are self-organized critical systems. These systems exhibit unavoidable disturbances of all sizes, up to the size of the entire system and this phenomenon has been attributed to steadily increasing demand/load, the economics of running a power company, and the limits of modern engineering
20.
Wine Spectator
–
Wine Spectator is a lifestyle magazine that focuses on wine and wine culture, and gives out ratings to certain types of wine. It publishes 15 issues per year with content that includes news, articles, profiles, each issue also includes from 400 to more than 1,000 wine reviews, which consist of wine ratings and tasting notes. Wine Spectator, like most other major publications, rates wine on a 100-point scale. The magazines policy also states that editors review wines in blind tasting, founded as a San Diego-based tabloid newspaper by Bob Morrisey in 1976, Wine Spectator was purchased three years later by current publisher and editor Marvin R. Shanken. That year, its panel of experts blind tasted and reviewed over 12,400 wines, in 1981 the magazine introduced its Restaurant Awards program, which reviews restaurant wine lists on three levels, the Award of Excellence, Best of Award of Excellence, and the Grand Award. As of 2009 over 3,500 restaurants held one of these awards, the magazine organized and sponsored the Wine Spectator Wine Tasting of 1986 on the tenth anniversary of the Judgment of Paris. In 2008 the magazine was ranked by the Luxury Institute as the #1 business, Wine Spectator operates the Wine Experience, a yearly event that includes wine tastings and seminars. In 2009 over 1,000 people attended in New York City where 335 different wines were poured, the magazine also runs the Wine Spectator Scholarship Foundation, which has raised more than $10.9 million to support wine and food education and scholarship programs. The magazines Restaurant Awards program has come under some criticism and he stated the exposé to be part of research for an academic paper, whose aim was to discover what it takes for a restaurants wine list to receive an award from the magazine. With nearly 4,500 restaurant applications, the magazine earns over $1 million each year from submission fees, editor Thomas Matthews published an official response on the magazines forum site. List of food and drink magazines Official website Wine Spectator videos
21.
France
–
France, officially the French Republic, is a country with territory in western Europe and several overseas regions and territories. The European, or metropolitan, area of France extends from the Mediterranean Sea to the English Channel and the North Sea, Overseas France include French Guiana on the South American continent and several island territories in the Atlantic, Pacific and Indian oceans. France spans 643,801 square kilometres and had a population of almost 67 million people as of January 2017. It is a unitary republic with the capital in Paris. Other major urban centres include Marseille, Lyon, Lille, Nice, Toulouse, during the Iron Age, what is now metropolitan France was inhabited by the Gauls, a Celtic people. The area was annexed in 51 BC by Rome, which held Gaul until 486, France emerged as a major European power in the Late Middle Ages, with its victory in the Hundred Years War strengthening state-building and political centralisation. During the Renaissance, French culture flourished and a colonial empire was established. The 16th century was dominated by civil wars between Catholics and Protestants. France became Europes dominant cultural, political, and military power under Louis XIV, in the 19th century Napoleon took power and established the First French Empire, whose subsequent Napoleonic Wars shaped the course of continental Europe. Following the collapse of the Empire, France endured a succession of governments culminating with the establishment of the French Third Republic in 1870. Following liberation in 1944, a Fourth Republic was established and later dissolved in the course of the Algerian War, the Fifth Republic, led by Charles de Gaulle, was formed in 1958 and remains to this day. Algeria and nearly all the colonies became independent in the 1960s with minimal controversy and typically retained close economic. France has long been a centre of art, science. It hosts Europes fourth-largest number of cultural UNESCO World Heritage Sites and receives around 83 million foreign tourists annually, France is a developed country with the worlds sixth-largest economy by nominal GDP and ninth-largest by purchasing power parity. In terms of household wealth, it ranks fourth in the world. France performs well in international rankings of education, health care, life expectancy, France remains a great power in the world, being one of the five permanent members of the United Nations Security Council with the power to veto and an official nuclear-weapon state. It is a member state of the European Union and the Eurozone. It is also a member of the Group of 7, North Atlantic Treaty Organization, Organisation for Economic Co-operation and Development, the World Trade Organization, originally applied to the whole Frankish Empire, the name France comes from the Latin Francia, or country of the Franks
22.
Relative humidity
–
Relative humidity is the ratio of the partial pressure of water vapor to the equilibrium vapor pressure of water at a given temperature. Relative humidity depends on temperature and the pressure of the system of interest and it requires less water vapor to attain high relative humidity at low temperatures, more water vapour is required to attain high relative humidity in warm or hot air. Humans are sensitive to high humidity because the body uses evaporative cooling, enabled by perspiration. Perspiration evaporates from the more slowly under humid conditions than under arid. For example, if the air temperature is 24 °C and the humidity is zero percent. If the relative humidity is 100 percent at the air temperature. In other words, if the air is 24 °C and contains saturated water vapor, then the human body cools itself at the rate as it would if it were 27 °C. The heat index and the humidex are indices that reflect the effect of temperature. In cold climates, the temperature causes lower capacity for water vapour to flow about. Dry cracked skin can result from dry air, low humidity causes tissue lining nasal passages to dry, crack and become more susceptible to penetration of Rhinovirus cold viruses. Low humidity is a cause of nosebleeds. The use of a humidifier in homes, especially bedrooms, can help with these symptoms, indoor relative humidities should be kept above 30% to reduce the likelihood of the occupants nasal passages drying out. Humans can be comfortable within a range of humidities depending on the temperature—from thirty to seventy percent—but ideally between 50% and 60%. Very low humidity can create discomfort, respiratory problems, and aggravate allergies in some individuals, in the winter, it is advisable to maintain relative humidity at 30 percent or above. Extremely low relative humidities may also cause eye irritation, wooden furniture can shrink, causing the paint that covers these surfaces to fracture. When the temperature is low and the humidity is high. When relative humidity approaches 100 percent, condensation can occur on surfaces, leading to problems with mold, corrosion, decay, condensation can pose a safety risk as it can promote the growth of mold and wood rot as well as possibly freezing emergency exits shut. The basic principles for buildings, above, also apply to vehicles, in addition, there may be safety considerations
23.
Sonoma, California
–
Sonoma is a city in Sonoma Valley, Sonoma County, California, United States, surrounding its historic town plaza, a remnant of the towns Mexican colonial past. Today, Sonoma is a center of the wine industry for the Sonoma Valley AVA Appellation. Sonomas population was 10,648 as of the 2010 census, the area around what is now the City of Sonoma, California was not empty when the first Europeans arrived. It is near the northeast corner of the territory claimed by the Coast Miwok, with Southern Pomo to the northwest, Wappo to the northeast, Suisunes, Mission San Francisco Solano was the predecessor of the Pueblo of Sonoma. The Mission, established in 1823 by Father José Altimira of the Franciscan Order was the 21st, last and northernmost mission built in Alta California and it was the only mission built in Alta California after Mexico gained independence from the Spanish Empire. In 1833 the Mexican Congress decided to all of the missions in Alta California. The Spanish missionaries were to be replaced by parish priests, the commander of the Company of the National Presidio at San Francisco, Lieutenant Mariano Guadalupe Vallejo was appointed administrator to oversee the closing of Mission San Francisco Solano. Governor José Figueroas naming of Lieutenant Vallejo as the administrator to secularize the Mission was part of a larger plan, an immediate concern was the further eastward movement of the Russian America Company from their settlements at Fort Ross and Bodega Bay on the California coast. The Sonoma Barracks were built to house the soldiers, until the building was habitable, the troops were housed in the buildings of the old Mission. Yount, the first Euro-American permanent settler in the Napa Valley, was employed as a carpenter by General Vallejo, the Governor granted Lieutenant Vallejo the initial lands of Rancho Petaluma immediately west of Sonoma. Vallejo was also named Director or Colonization which meant that he could initiate land grants for other colonists, Vallejo had also been instructed by Governor Figueroa to establish a pueblo at the site of the old Mission. Although Sonoma had been founded as a pueblo in 1835, it remained under military control, in 1843, Lieutenant Colonel Vallejo wrote to the Governor recommending that a civil government be organized for Sonoma. A town council was established in 1844 and Jacob P. Leese was named first alcalde, before dawn on Sunday, June 14,1846, thirty-three Americans, already in rebellion against the Alta California government, arrived in Sonoma. Some of the group had traveled from the camp of U. S. Army Brevet Captain John C, Frémont who had entered California in late 1845 with his exploration and mapping expedition. Others had joined along the way, Mexican officials were concerned about the coming war with the United States coupled with the growing influx of American immigrants into California. The insurgents next determined to seize the weapons and materiel stored in the Sonoma Barracks, meeting no resistance, they approached Comandante Vallejos home and pounded on his door. After a few minutes Vallejo opened the door dressed in his Mexican Army uniform, Vallejo invited the filibusters leaders into his home to negotiate terms. However, when the agreement was presented to those outside they refused to endorse it, rather than releasing the Mexican officers under parole they insisted they be held as hostages
24.
Storage of wine
–
Storage of wine is an important consideration for wine that is being kept for long-term aging. While most wine is consumed within 24 hours of purchase, fine wines are often set aside for long-term storage, Wine is one of the few commodities that can improve with age, but it can also rapidly deteriorate if kept in inadequate conditions. The three factors that have the most direct impact on a wines condition are light, humidity, historically, the storage of wine was handled by wine merchants. Since the mid-20th century, however, consumers have been increasingly storing their own wine in home-based wine cellars, the three factors that have the most pronounced effect on wine in storage are light, humidity, and temperature. Strong, direct sunlight or incandescent light can adversely react with compounds in wine. Delicate, light-bodied white wines run the greatest risk from light exposure, wines packaged in clear, light green and blue colored bottles are the most vulnerable to light, and may need extra precautions for storage. For example, the Champagne house of Louis Roederer uses cellophane wrap to protect its premium cuvee Cristal from light, in the cellar, wines are stored in corrugated boxes or wooden crates to protect the wines from direct light. Some degree of humidity is required in order to keep wines with cork enclosures from drying out, even when wine bottles are stored on their sides, one side of the cork is still exposed to air. Should the cork begin to dry out, it can allow oxygen to enter the bottle, filling the ullage space, excessive humidity can also pose the risk of damaging wine labels, which may hinder identification or hurt potential resale value. Wine experts such as Jancis Robinson note that 75% humidity is often cited as ideal, some wine experts debate the importance of humidity for proper wine storage. However, Alexis Lichine contends that low humidity can still be detrimental to premium wine quality due to the risk of the drying out. As a way of maintaining optimal humidity, Lichine recommends spreading half an inch of gravel on the floor of a wine cellar, Wine is very susceptible to changes in temperature, with temperature control being an important consideration in wine storage. If the wine is exposed to too high a temperature for long periods of time, it may be spoiled or become cooked, dramatic temperature swings can also cause adverse chemical reactions in the wine that may lead to a variety of wine faults. In general, a wine has a potential to develop complexity. The lower the temperature, the more slowly a wine develops, on average, the rate of chemical reactions in wine doubles with each 18 °F increase in temperature. Wine expert Karen MacNeil recommends keeping wine intended for aging in an area with a constant temperature around 55 °F. Wine can be stored at temperatures as high as 69 °F without long-term negative effect, professor Cornelius Ough of the University of California, Davis believes that wine can be exposed to temperatures as high as 120 °F for a few hours and not be damaged. It is not normally possible to freeze wine in the bottle as there is insufficient room for it to expand as it freezes, in a particular study, vibrations of different frequencies have been shown to have their own distinct effect on the chemistry of the wine
25.
Aging of wine
–
The aging of wine or ageing of wine is potentially able to improve the quality of wine. This distinguishes wine from most other consumable goods, the ability of a wine to age is influenced by many factors including grape variety, vintage, viticultural practices, wine region and winemaking style. The condition that the wine is kept in after bottling can also influence how well a wine ages and may require significant time and financial investment. There is a significant mystique around the aging of wine, as its chemistry was not understood for a long time, the Ancient Greeks and Romans were aware of the potential of aged wines. In Greece, early examples of dried straw wines were noted for their ability to age due to their high sugar contents and these wines were stored in sealed earthenware amphorae and kept for many years. In Rome, the most sought after wines—Falernian and Surrentine—were prized for their ability to age for decades, in the Book of Luke, it is noted that old wine was valued over new wine. Following the Fall of the Roman Empire, appreciation for aged wine was virtually non-existent, most of the wines produced in northern Europe were light bodied, pale in color and with low alcohol. These wines did not have much aging potential and barely lasted a few months before they rapidly deteriorated into vinegar, the older a wine got the cheaper its price became as merchants eagerly sought to rid themselves of aging wine. By the 16th century, sweeter and more alcoholic wines were being made in the Mediterranean, similarly, Riesling from Germany with its combination of acidity and sugar were also demonstrating their ability to age. In the 17th century, two innovations occurred that changed the wine industrys view on aging. One was the development of the cork and bottle which allowed producers to package, the second was the growing popularity of fortifying wines such as Port, Madeira and Sherries. The added alcohol was found to act as a preservative, allowing wines to survive long sea voyages to England, The Americas, the English, in particular, were growing in their appreciation of aged wines like Port and Claret from Bordeaux. Demand for matured wines had an effect on the wine trade. In regions like Bordeaux, Oporto and Burgundy, this dramatically increased the balance of power towards the merchant classes. There is a misconception that wine always improves with age, or that wine improves with extended aging. Some authorities state that more wine is consumed too old than too young, aging changes wine, but does not categorically improve it or worsen it. Fruitness deteriorates rapidly, decreasing markedly after only 6 months in the bottle, due to the cost of storage, it is not economical to age cheap wines, but many varieties of wine do not benefit from aging, regardless of the quality. Experts vary on precise numbers, but typically state that only 5–10% of wine improves after 1 year, in general, wines with a low pH have a greater capability of aging
26.
The New York Times
–
The New York Times is an American daily newspaper, founded and continuously published in New York City since September 18,1851, by The New York Times Company. The New York Times has won 119 Pulitzer Prizes, more than any other newspaper, the papers print version in 2013 had the second-largest circulation, behind The Wall Street Journal, and the largest circulation among the metropolitan newspapers in the US. The New York Times is ranked 18th in the world by circulation, following industry trends, its weekday circulation had fallen in 2009 to fewer than one million. Nicknamed The Gray Lady, The New York Times has long been regarded within the industry as a newspaper of record. The New York Times international version, formerly the International Herald Tribune, is now called the New York Times International Edition, the papers motto, All the News Thats Fit to Print, appears in the upper left-hand corner of the front page. On Sunday, The New York Times is supplemented by the Sunday Review, The New York Times Book Review, The New York Times Magazine and T, some other early investors of the company were Edwin B. Morgan and Edward B. We do not believe that everything in Society is either right or exactly wrong, —what is good we desire to preserve and improve, —what is evil, to exterminate. In 1852, the started a western division, The Times of California that arrived whenever a mail boat got to California. However, when local California newspapers came into prominence, the effort failed, the newspaper shortened its name to The New-York Times in 1857. It dropped the hyphen in the city name in the 1890s, One of the earliest public controversies it was involved with was the Mortara Affair, the subject of twenty editorials it published alone. At Newspaper Row, across from City Hall, Henry Raymond, owner and editor of The New York Times, averted the rioters with Gatling guns, in 1869, Raymond died, and George Jones took over as publisher. Tweed offered The New York Times five million dollars to not publish the story, in the 1880s, The New York Times transitioned gradually from editorially supporting Republican Party candidates to becoming more politically independent and analytical. In 1884, the paper supported Democrat Grover Cleveland in his first presidential campaign, while this move cost The New York Times readership among its more progressive and Republican readers, the paper eventually regained most of its lost ground within a few years. However, the newspaper was financially crippled by the Panic of 1893, the paper slowly acquired a reputation for even-handedness and accurate modern reporting, especially by the 1890s under the guidance of Ochs. Under Ochs guidance, continuing and expanding upon the Henry Raymond tradition, The New York Times achieved international scope, circulation, in 1910, the first air delivery of The New York Times to Philadelphia began. The New York Times first trans-Atlantic delivery by air to London occurred in 1919 by dirigible, airplane Edition was sent by plane to Chicago so it could be in the hands of Republican convention delegates by evening. In the 1940s, the extended its breadth and reach. The crossword began appearing regularly in 1942, and the section in 1946
27.
Room
–
A room is any distinguishable space within a structure. Usually, a room is separated from other spaces or passageways by interior walls, moreover, it is separated from outdoor areas by an exterior wall, sometimes with a door. Historically the use of rooms dates at least to early Minoan cultures about 2200 BC, in early structures, the different room types could be identified to include bedrooms, kitchens, bathing rooms, reception rooms, and other specialized uses. Ancient Rome manifested very complex building forms with a variety of room types, in the United Kingdom, many houses are built to contain a box-room that is easily identifiable, being smaller than the others. The small size of these rooms limits their use, and they tend to be used as a single bedroom, small childs bedroom. Other box rooms may house a live-in domestic worker, entryway Great hall Room number The Room class room Media related to Rooms at Wikimedia Commons
28.
House
–
Houses use a range of different roofing systems to keep precipitation such as rain from getting into the dwelling space. Houses may have doors or locks to secure the dwelling space, most conventional modern houses in Western cultures will contain one or more bedrooms and bathrooms, a kitchen or cooking area, and a living room. A house may have a dining room, or the eating area may be integrated into another room. Some large houses in North America have a recreation room, in traditional agriculture-oriented societies, domestic animals such as chickens or larger livestock may share part of the house with humans. The social unit that lives in a house is known as a household, most commonly, a household is a family unit of some kind, although households may also be other social groups, such as roommates or, in a rooming house, unconnected individuals. Some houses only have a space for one family or similar-sized group. A house may be accompanied by outbuildings, such as a garage for vehicles or a shed for gardening equipment, a house may have a backyard or frontyard, which serve as additional areas where inhabitants can relax or eat. The English word house derives directly from the Old English Hus meaning dwelling, shelter, home, house, the house itself gave rise to the letter B through an early Proto-Semitic hieroglyphic symbol depicting a house. The symbol was called bayt, bet or beth in various related languages, and became beta, ideally, architects of houses design rooms to meet the needs of the people who will live in the house. Such designing, known as design, has become a popular subject in universities. Feng shui can also mean the aura in or around a dwelling, making it comparable to the real-estate sales concept of indoor-outdoor flow, the square footage of a house in the United States reports the area of living space, excluding the garage and other non-living spaces. The square metres figure of a house in Europe reports the area of the enclosing the home. The number of floors or levels making up the house can affect the square footage of a home, many houses have several large rooms with specialized functions and several very small rooms for other various reasons. These may include an area, a sleeping area, and separate or combined washing. Some larger properties may also feature such as a spa room, indoor pool, indoor basketball court. In traditional agriculture-oriented societies, domestic animals such as chickens or larger livestock often share part of the house with human beings, most conventional modern houses will at least contain a bedroom, bathroom, kitchen or cooking area, and a living room. Little is known about the earliest origin of the house and its interior, roman architect Vitruvius theories have claimed the first form of architecture as a frame of timber branches finished in mud, also known as the primitive hut. Philip Tabor later states the contribution of 17th century Dutch houses as the foundation of houses today, as far as the idea of the home is concerned, the home of the home is the Netherlands
29.
Billiard room
–
A billiard room is a recreation room, such as in a house or recreation center, with a billiards, pool or snooker table. The term billiard room is also used as synonymous with billiard hall i. e. a business providing public access to hourly-rental or coin-operated billiard tables. The billiard room room may be in the center of the house or the private areas of the house. Billiard rooms require proper lighting and clearances for game playing, although there are adjustable cue sticks on the market,5 feet of clearance around the pool table is ideal. Interior designer Charlotte Moss believed that a room is synonymous with group dynamics. Its where you mix drinks and embark on a friendly competition. Billiards probably developed from one of the century or early-15th century lawn games in which players hit balls with sticks. The earliest mention of pool as a table game is in a 1470 inventory list of the accounts of King Louis XI of France. Following the French Revolution and the Napoleonic Wars, billiard rooms were added to some famous 18th century cafes in Paris, although billiards had long been enjoyed by both men and women, a trend towards male suites developed in 19th century Great Britain. These male suites paired billiard rooms with smoking rooms and sometimes libraries, one example of these male suites is Castle Carr near Halifax. By the turn of the century, billiard rooms were considered a feature in great British houses with House Beautiful claiming Up-to-date owners of English estates have installed billiard rooms. Many mid- and late-19th century billiard rooms were designed in an Oriental or Moorish style, mark Twains billiard room in Hartford, CT was decorated with quasi-Moorish stencils. The late 19th and early 20th century represent the billiard rooms heyday
30.
Common room
–
It is generally connected to several private rooms, and may incorporate a bathroom. However, they may also be found in day schools and sixth forms, regular features include couches, televisions, coffee tables, and other generic lounge furniture for socializing. Depending on its location and purpose of use, a room may be known by another name. For instance, in hospitals, where access is usually restricted to the daytime hours. In Singapore, the term refers to a bedroom without attached bathroom in an HDB apartment unit. Common Room Student lounge Media related to Common rooms at Wikimedia Commons
31.
Den (room)
–
A den is a small room in a house where people can pursue activities in private. In the United States, the type of rooms described by the term den varies considerably by region and it is used to describe many different kinds of bonus rooms, including studies, family rooms, home offices, libraries, home cinemas, or even spare bedrooms. In some places, particularly in parts of the British Isles, while living rooms tend to be used for entertaining company on formal occasions, dens, like other family rooms, tend toward the more informal. In houses that do not have dedicated family rooms or recreation rooms, Dens can also be private areas primarily used by adult members of the household, possibly restricting access to the room by their children. Dens with home theater systems and large screen televisions may be referred to as media rooms instead, most den floors are made out of wood, carpet, or floor tiling. Dens can serve the purpose as cabinets in the past, becoming a modern man cave—a place for men to gather. In such cases, the design and decor may be distinctively masculine, media related to Dens at Wikimedia Commons
32.
Dining room
–
A dining room is a room for consuming food. In modern times it is adjacent to the kitchen for convenience in serving. In the Middle Ages, upper class Britons and other European nobility in castles or large manor houses dined in the great hall and this was a large multi-function room capable of seating the bulk of the population of the house. The family would sit at the table on a raised dais. Tables in the hall would tend to be long trestle tables with benches. The sheer number of people in a Great Hall meant it would probably have had a busy, suggestions that it would also have been quite smelly and smoky are probably, by the standards of the time, unfounded. These rooms had large chimneys and high ceilings and there would have been a flow of air through the numerous door. In the first instance, the Black Death that ravaged Europe in the 14th Century caused a shortage of labour, also the religious persecutions following the dissolution of the monasteries under Henry VIII made it unwise to talk freely in front of large numbers of people. Over time, the nobility took more of their meals in the parlour, and the parlour became, functionally and it also migrated farther from the Great Hall, often accessed via grand ceremonial staircases from the dais in the Great Hall. Eventually dining in the Great Hall became something that was primarily on special occasions. Toward the beginning of the 18th Century, a pattern emerged where the ladies of the house would withdraw after dinner from the room to the drawing room. The gentlemen would remain in the room having drinks. The dining room tended to take on a more masculine tenor as a result, a typical North American dining room will contain a table with chairs arranged along the sides and ends of the table, as well as other pieces of furniture, as space permits. Often tables in modern dining rooms will have a leaf to allow for the larger number of people present on those special occasions without taking up extra space when not in use. Although the typical family dining experience is at a table or some sort of kitchen area. In modern American and Canadian homes, the room is typically adjacent to the living room. Smaller houses and condos may have a breakfast bar instead, often of a different height than the kitchen counter. If a home lacks a dinette, breakfast nook, or breakfast bar and this was traditionally the case in Britain, where the dining room would for many families be used only on Sundays, other meals being eaten in the kitchen
33.
Family room
–
A family room is an informal, all-purpose room in a house. The family room is designed to be a place where family and guests gather for group recreation like talking, reading, watching TV, often, the family room is located adjacent to the kitchen, and at times, flows into it with no visual breaks. A family room often has doors leading to the yard and specific outdoor living areas such as a deck, garden. The term family room as defined in the 1945 book Tomorrows House by George Nelson and this big room would have furnishings and materials that were tough, for hard use, and it should be easy to clean. Could be kept out of sight, the distinction between a family room, living room, and recreation room is fluid, but can be classified according to three characteristics, location, function and design. It is typically located in the part of the house towards the front. The recreation room is typically in the basement and used for games, in homes with only one, the terms are generally used interchangeably. In floorplans, a room is where the living room. Parlour Den Living room Recreation room
34.
Garret
–
A garret is a habitable attic or small and often dismal or cramped living space at the top of a house or larger residential building. In the days before lifts this was the least prestigious position in a building, in this era, the garret often had sloping ceilings. The word entered Middle English via Old French with a connotation of a watchtower or something akin to a garrison. Like garrison it comes from an Old French word garir of ultimately Germanic origin meaning to provide or defend, garrets were very often internal elements of the mansard roof, often with skylights or dormer windows. A bow garret is an outhouse situated at the back of a typical terraced house often used in Lancashire for the hat industry in pre-mechanised days. Bowing was the given to the technique of cleaning up animal fur in the early stages of preparation for turning it into hats. What is now believed to be the last bow garret in existence has now been listed in order to preserve this historical relic, Garratt - a type of steam locomotive Garratt Garet - people Garrett Garrett - history of the name Jarrett Old maid in the garret
35.
Great room
–
A great room is a room space within an abode which combines the specific functions of several of the more traditional room spaces into a singular unified space. Great rooms are typically at or near the center of the house, feature raised ceilings, the New York Times called the great room the McMansions signature space. Developers of mid-range suburban homes in America tried to solve the problem of the living room. The general concept is one central room, the crossroads of the house to be used for all of the family functions traditionally split between living and family rooms. Some great room designs incorporate the functions of the dining room as well. In the most general sense, great rooms are found on the lower level of American multi-story homes built in the second half of the 20th century. In many houses the great room will also adjoin the kitchen, often separated just by a counter instead of a full wall, the modern great room concept traces back to the multipurpose room in modernist homes built by Joseph Eichler in California in the 1950s and 1960s. Developers started building houses with great rooms in the 1970s and 1980s. An example of this is the house in the television series The Brady Bunch, great rooms became a nearly ubiquitous feature of suburban homes constructed in America in the 1990s and 2000s. However, by the mid-2000s, the Wall Street Journal reported that home buyers were not as enthusiastic about great rooms. Common complaints included the cost to heat and cool them, that they were difficult to clean and paint due to height and irregular angles, great rooms were initially popular with homeowners. According to builders asked by the Wall Street Journal, this was because homeowners wanted a way to show off wealth in a growing economy, in 2007, Money listed great rooms as a fad whose time had passed
36.
Hearth
–
In historic and modern usage, a hearth /ˈhɑːrθ/ is a brick- or stone-lined fireplace, with or without an oven, used for heating and originally also used for cooking food. In a medieval hall, the hearth commonly stood in the middle of the hall, later, such hearths were moved to the side of the room and provided with a chimney. In fireplace design, the hearth is the part of the fireplace where the fire burns, usually consisting of masonry at floor level or higher, the word hearth derives from an Indo-European root, *ker-, referring to burning, heat, and fire. In archaeology, a hearth is a firepit or other feature of any period. Hearths are common features of many eras going back to prehistoric campsites and they were used for cooking, heating, and the processing of some stone, wood, faunal, and floral resources. Farming or excavation—deform or disperse hearth features, making difficult to identify without careful study. Lined hearths are easily identified by the presence of fire-cracked rock, often present are fragmented fish and animal bones, carbonized shell, charcoal, ash, and other waste products, all embedded in a sequence of soil that has been deposited atop the hearth. Unlined hearths, which are easily identified, may also include these materials. Because of the nature of most of these items, they can be used to pinpoint the date the hearth was last used via the process of radiocarbon dating. Although carbon dates can be affected if the users of the hearth burned old wood or coal. This was the most common way to cook, and to interior spaces in cool seasons. Kapnikon was a tax raised on households without exceptions for the poor, in England, a tax on hearths was introduced on 19 May 1662. Householders were required to pay a charge of two shillings per annum for each hearth, with half the payment due at Michaelmas and half at Lady Day. Exemptions to the tax were granted, to those in receipt of relief, those whose houses were worth less than 20 shillings a year. Also exempt were charitable institutions such as schools and almshouses, and industrial hearths with the exception of smiths forges, the returns were lodged with the Clerk of the Peace between 1662 and 1688. A revision of the Act in 1664 made the tax payable by all who had more than two chimneys The tax was abolished by William III in 1689 and the last collection was for Lady Day of that year and it was abolished in Scotland in 1690. Hearth tax records are important to historians as they provide an indication of the size of each assessed house at the time. The numbers of hearths are generally proportional to the size of the house, the assessments can be used to indicate the numbers and local distribution of larger and smaller houses
37.
Home cinema
–
In the 1980s, home cinemas typically consisted of a movie pre-recorded on a LaserDisc or VHS tape, a LaserDisc or VHS player, and a heavy, bulky large-screen cathode ray tube TV set. Whether home cinema enthusiasts have a stereo set-up or a 5, in the 1950s, playing home movies became popular in the United States with middle class and upper-class families as Kodak 8 mm film projector equipment became more affordable. The development of audio systems and later LaserDisc in the 1980s created a new paradigm for home video, as it enabled movie enthusiasts to add better sound. In the mid-1980s to the mid-1990s, a home cinema in the United States would have a LaserDisc or VHS player playing a movie. Some people used expensive front projectors in a viewing room. During the 1990s, watching movies on VHS at home became a leisure activity. In the 2010s, affordable large HDTV flatscreen TVs, high resolution video projectors, 3D television technology, in the 2000s, the term home cinema encompasses a range of systems meant for movie playback at home. 3D-TV-enabled home theaters make use of 3D TV sets/projectors and Blu-ray 3D players in which the viewers wear 3D-glasses, enabling them to see 3D content. Home theater designs and layouts are a choice and the type of home cinema a user can set up depends on her/his budget. Finally a set of speakers, at least two, are needed but more common are anywhere from six to eight with a subwoofer for bass or low-frequency effects. In the 2010s, many home cinema enthusiasts aim to replicate, to the degree that is possible, to do so, many home cinema buffs purchase higher quality components than used for everyday television viewing on a relatively small TV with only built-in speakers. As of 2016, home cinema enthusiasts using Smart Blu-ray players may also watch DVDs of TV shows, as well, with a Smart player, a user may be able to stream movies, TV shows and other content over the Internet. Many 2016-era DVD players and Blu-ray players also have inputs which allow users to view digital photos, video and audio input devices, One or more video/audio sources. High resolution movie media formats such as Blu-ray discs are normally preferred, some home theaters include a HTPC with a media center software application to act as the main library for video and music content using a 10-foot user interface and remote control. In 2016, some of the more-expensive Blu-ray players can stream movies, the user selects the input at this point before it is forwarded to the output stage. Some AV receivers enable the viewer to use a control to select which input device or source to use. Audio output, Systems consist of preamplifiers, power amplifiers and two or more loudspeakers mounted in speaker enclosures, the audio system requires at least a stereo power amplifier and two speakers, for stereo sound, most systems have multi-channel surround sound power amplifier and six or more speakers. Some users have 7.1 Surround Sound and it is possible to have up to 11 speakers with additional subwoofers
38.
Small office/home office
–
Small office/home office refers to the category of business or cottage industry that involves from 1 to 10 workers. Before the 19th century, and the spread of the industrial revolution around the globe, nearly all offices were small offices and/or home offices, most businesses were small, and the paperwork that accompanied them was limited. The industrial revolution aggregated workers in factories, to mass-produce goods, in most circumstances, the white collar counterpart—office work—was aggregated as well in large buildings, usually in cities or densely populated suburban areas. Beginning in the mid-1980s, the advent of the computer and fax machine, plus breakthroughs in telecommunications. Decentralization was also perceived as benefiting employers in terms of lower overheads, many consultants and the members of such professions as lawyers, real estate agents, and surveyors in small and medium-size towns operate from home offices. Several ranges of products, such as the desk and all-in-one printer, are designed specifically for the SOHO market. A number of books and magazines have published and marketed specifically at this type of office. These range from general advice texts to specific guidebooks on such challenges as setting up a small PBX for the office telephones, technology has also created a demand for larger businesses to employ individuals who work from home. Sometimes these people remain as independent businesspersons, and sometimes they become employees of a larger company, the small office home office has undergone a transformation since its advent as the internet has enabled anyone working from a home office to compete globally. Technology has made possible through email, the World-Wide Web, e-commerce, videoconferencing, remote desktop software, webinar systems. Bless This Home Office. With tax credits, An Adam Compilation, johnson, Karen K. ed. Orthos All About Home Offices. The Home Office, Setting Up, Furnishing and Decorating Your Own Work Space
39.
Kitchen
–
A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. Many households have an oven, a dishwasher and other electric appliances. The main function of a kitchen is serving as a location for storing, cooking and preparing food, commercial kitchens are found in restaurants, cafeterias, hotels, hospitals, educational and workplace facilities, army barracks, and similar establishments. These kitchens are generally larger and equipped with bigger and more heavy-duty equipment than a residential kitchen, for example, a large restaurant may have a huge walk-in refrigerator and a large commercial dishwasher machine. Commercial kitchens are generally subject to public health laws and they are inspected periodically by public-health officials, and forced to close if they do not meet hygienic requirements mandated by law. The evolution of the kitchen is linked to the invention of the range or stove. Food was cooked over an open fire, technical advances in heating food in the 18th and 19th centuries changed the architecture of the kitchen. Before the advent of modern pipes, water was brought from a source such as wells. The houses in Ancient Greece were commonly of the atrium-type, the rooms were arranged around a courtyard for women. In many such homes, a covered but otherwise open patio served as the kitchen, homes of the wealthy had the kitchen as a separate room, usually next to a bathroom, both rooms being accessible from the court. In such houses, there was often a small storage room in the back of the kitchen used for storing food. In the Roman Empire, common folk in cities often had no kitchen of their own, some had small mobile bronze stoves, on which a fire could be lit for cooking. Wealthy Romans had relatively well-equipped kitchens, the fireplace was typically on the floor, placed at a wall—sometimes raised a little bit—such that one had to kneel to cook. Early medieval European longhouses had a fire under the highest point of the building. The kitchen area was between the entrance and the fireplace, in wealthy homes there was typically more than one kitchen. In some homes there were upwards of three kitchens, the kitchens were divided based on the types of food prepared in them. In place of a chimney, these buildings had a hole in the roof through which some of the smoke could escape. Besides cooking, the fire served as a source of heat
40.
Kitchenette
–
A kitchenette is a small cooking area, which usually has a fridge and a microwave, but may have other appliances. New York City building code defines a kitchenette as a kitchen of less than 7.4 m2 of floor space, kitchenettes are a common feature in hotel and motel guest rooms and often contain a coffeemaker, a bar refrigerator, commonly called a mini-bar. In British English, the term also refers to a small secondary kitchen in a house. Often it is found on the floor as the childrens bedrooms, and used by a nanny or au pair to prepare meals for children. The word kitchenette was also used to refer to a type of small apartment prevalent in African American communities in Chicago, landlords often divided single-family homes or large apartment units into smaller units to house more families. Living conditions in these kitchenettes were often wretched, the author Richard Wright described them as our prison, in Brazil, a kitchenette is a very small apartment. It is composed of one room, one bathroom, and a kitchen and it corresponds to the studio apartment in American culture. Kitchenettes entry at the Encyclopedia of Chicago
41.
Living room
–
In Western architecture, a living room, also called a lounge room, lounge or sitting room, is a room in a residential house or apartment for relaxing and socializing. Such a room is called a front room when it is near the main entrance at the front of the house. In large formal homes, a room is often a small private living area adjacent to a bedroom, such as the Queens Sitting Room. The term living room was coined in the late 19th or early 20th century, in homes that lack a parlour or drawing room, the living room may also function as a reception room. A typical Western living room may contain furnishings such as a sofa, chairs, occasional tables, coffee tables, bookshelves, electric lamps, rugs, or other furniture. Traditionally, a room in the United Kingdom and New Zealand has a fireplace. In a Japanese sitting room, called a washitsu, the floor is covered with tatami, sectioned mats, on which people can sit comfortably. Until the late 19th century, the front parlour was the room in the used for formal social events. Lobby Lounge Media related to Living rooms at Wikimedia Commons
42.
Man cave
–
A man cave or manspace is a male retreat or sanctuary in a home, such as a specially equipped garage, spare bedroom, media room, den, or basement. The term man cave is a metaphor describing a room inside the house where guys can do as they please, paula Aymer of Tufts University calls it the last bastion of masculinity. The phrase is thought to come from the 1993 publication, Men Are from Mars, while a wife may have substantial authority over a whole house in terms of design and decoration, she generally has no say about what gets mounted on the walls of a mans personal space. Since it may be accepted that a woman has input on the decoration of the rest of the house, a man cave or man-space is in some sense a reaction to feminine domestic power. Man caves have multiple purposes, they are a place to be alone, to be away from women and from female sensibilities, to indulge in hobbies and it is, loosely, a male-only space to retreat to watch sports matches, or play video games. According to psychiatrist and author Scott Haltzman, it is important for a man to have a place to call his own, rules are relaxed, it is a place where other peoples sensibilities about standards of cleanliness are not necessarily observed. Writer and handyman Sam Martin explained, Men have had an identity problem since the womens movement and they have tried to figure out who theyre supposed to be. For a while women wanted them to be sensitive, so they were more sensitive. Then women wanted them to be more manly, one of the things I discovered is when men have their own manspace, what they put inside of it is really an expression of who they are. Manspace is about establishing an identity for a man and our premise is that women have control of the look and the feel of the house and that left guys wanting more. Anybody who has a specific interest or hobby or work or collection is going to want a space to indulge that and its like a firehouse lounge room, but in the home. According to several sources, the architectural and design trend is for men to take traditionally male-only spaces. A man cave may also be fitted out with a bar, the book suggests that men make their own spaces for good or ill, according to Publishers Weekly. Twitchell focused on communal man cave spaces such as groups in megachurches. One man redecorated the space to look like a model of the bridge of the Starship Enterprise from the TV show Star Trek. Upscale sports-themed furnishings are also available to outfit a man cave and these rooms are also often decorated by the male, with little or no female influence. A big screen television is useful for watching sports games with buddies, since it is an area set off from the rest of the house, its possible to make noise, or yell at the television, without fear of reprisals from a wife, girlfriend or mother. There are some reports suggesting that men are likely to lavish time, money
