In 1966, which scientist was asked to contribute an interview to a proposed introduction to the film 2001: A Space Odyssey? He wasn't offered billions and billions though!

The Infidels - Carl Sagan Infidels,         Freethinkers, Humanists, and Unbelievers Sagan,         Carl Edward (1934 - 1996) "If        some good evidence for life after death were announced, I'd be eager        to examine it; but it would have to be real scientific data, not        mere anecdote.... Better the hard truth, I say, than the comforting        fantasy." "In         Italy, the Inquisition was condemning people to death until the         end of the eighteenth century, and inquisitional torture was not         abolished in the Catholic Church until 1816. The last bastion         of support for the reality of witchcraft and the necessity of         punishment has been the Christian churches." --         Carl Sagan Carl        Sagan was an American astronomer, astrobiologist and highly successful        science popularizer. He pioneered exobiology and promoted the Search        for Extra-Terrestrial Intelligence (SETI). He is world-famous for        his popular science books and the award-winning television series        Cosmos, which he co-wrote and presented and eventually released        as a book. He also wrote the novel Contact, upon which the 1997        film of the same name starring Jodie Foster was based. In his works,        he frequently advocated the scientific method. Education         and scientific career Carl Sagan was born in Brooklyn, New York. His parents were Jewish;         his father, Sam Sagan, was a garment worker and his mother, Rachel         Molly Gruber, was a housewife. Sagan attended the University of         Chicago, where he received a bachelor's degree (1955) and a master's         degree (1956) in physics, before earning his doctorate (1960)         in astronomy and astrophysics. During his time as an undergraduate,         Sagan spent some time working in the laboratory of the geneticist         H. J. Muller. In         the early 1960s, no one knew for certain even the basic conditions         of the surface of the planet Venus. He listed the contending possibilities         in a report (which were later depicted for popularization in a         Time-Life book, Planets). His own view was that the planet was         dry and very hot. As a visiting scientist to Caltech's Jet Propulsion         Laboratory, he contributed to the first Mariner missions to the         planet Venus in the design and management of the project, which         confirmed his views with the success of Mariner 2 in 1962. Sagan         taught at Harvard University until 1968, when he moved to Cornell         University. He became a full professor at Cornell in 1971 and         directed a lab there. He contributed to most of the unmanned space         missions that explored our solar system. He conceived the idea         of adding an unalterable and universal message on spacecraft,         destined to leave the solar system, that could be understood by         any extraterrestrial intelligence that might find it. The first         message that was actually sent into space was a gold-anodized         plaque, attached to the space probe Pioneer 10. He continued to         refine his designs and the most elaborate such message he helped         to develop was the Voyager Golden Record that was sent out with         the Voyager space probes. Scientific         achievements Sagan was among the first to hypothesize that Saturn's moon Titan         and Jupiter's moon Europa may possess oceans (a subsurface ocean,         in the case of Europa) or lakes, thus making the hypothesized         water ocean on Europa potentially habitable for life. Europa's         su


In the movie Rain Man, what airline does Raymond insist on flying as it has a perfect safety record?

airlines - Does Qantas have an above-average safety record? - Aviation Stack Exchange up vote 4 down vote favorite There is a widespread belief, at least within Australia, that Qantas has, or had, an above-average safety record. For example, AirlineRatings.com recently listed Qantas as the world's safest airline, which was reported on by the Australian Broadcasting Corporation and Fairfax Media . Personally speaking, it seems like aircraft incidents with Qantas or JetStar get more coverage than those involving other airlines, but I can't verify that. I'm skeptical of the belief that Qantas has an above-average safety record, let alone being the safest airline in the world. From the Wikipedia article List of Qantas fatal accidents , I know that Qantas hasn't had any fatal jet airliner incidents, and the last accident it had was in 1951. However, I don't know whether aircraft accidents are so rare that an airline can have a better average than others because of chance alone. I'm not doubting that some countries have safer airlines than others. If offered the choice between Qantas and Air Koryo, I'd definitely choose the former. I also don't doubt that some countries are safer to fly in than others - for example, planes in Australia don't have to deal with snow very often. However, I don't expect that to be a major factor. So I'm ultimately interested in a comparison between Qantas and airlines from countries that are comparable to Australia. Did Qantas have a perception of having an extraordinary safety record before the 1988 movie Rain Man , where the titular character said that Qantas never crashed? Is there enough data to say that Qantas is the safest airline in the world, or even say that it's safer than similar airlines, such as the ones Raymond refused to get on in the movie? up vote 6 down vote accepted Defining and Measuring 'Safety' These ranking depends how you define safety. Here is your problem: You can easily do this by widely publicised facts, such as well documented fatal accidents. Fatal accidents occur much much too seldom to with any statistical confidence to say how safe an airline is. What you would much rather do is go by accidents and incidents (the little things that occur everyday and give you a feeling for how stuff is done and handled). For instance: hydraulic leaks, loss of separation to other aircraft or electrical problems prompting a return. A small selection of these are reported on the popular site Aviation Herald , but this is (emphasis) only a small subset that happen to come through. Some western countries with the objectively the best safety are over-reported since they are just better at documenting. You'll find heaps of entries on 'fume events' on Airbus aircraft from Germany for instance. These are considerably harder to collect, since how they are classified and reported changes by country and aviation agency. Some publish for common good, other ones barely collect them. For this reason, the way these 'rankings' do it is by fatal accidents and other easy to get parameters. This is eventually what comes through to newspaper sites with little detail on how they were put together. The parameters measured by AirlineReports: Is the airline IOSA certified? Is the airline on the European Union (EU) Blacklist? Has the airline maintained a fatality free record for the past 10 years? Is the airline FAA endorsed? Does the country of airline origin meet all 8 ICAO safety parameters? Has the airline's fleet been grounded by the country's governing aviation safety authority due to safety concerns? Does the airline operate only Russian built aircraft? Most of these are bare minimums that can be expected from an airline, but do not really go to any distance to show who stands out. For any more detailed sense and purposes (how media are using it), I'd call this useless. Also note that this does not include the liability question for fatal accidents- who was at fault? You can finally also (albeit unlikely) have a completely safe airline that does not have a single certification. Qantas Qantas has had


Which 1985 film starring Tom Hanks, Rita Wilson, and John Candy has a cult following among many generations of Peace Corps personnel?

IMDb: Most Popular People With Biographies Matching "Robert Redford" Most Popular People With Biographies Matching "Robert Redford" 1-50 of 177 names. Scarlett Johansson Scarlett Johansson was born in New York City. Her mother, Melanie Sloan , is from an Ashkenazi Jewish family, and her father, Karsten Johansson , is Danish. She has a sister, Vanessa Johansson , who is also an actress, a brother, Adrian, a twin brother, Hunter Johansson , born three minutes after her, and a paternal half-brother, Christian. Her grandfather was writer Ejner Johansson . Johansson began acting during childhood, after her mother started taking her to auditions. She made her professional acting debut at the age of eight in the off-Broadway production of "Sophistry" with Ethan Hawke, at New York's Playwrights Horizons. She would audition for commercials but took rejection so hard her mother began limiting her to film tryouts. She made her film debut at the age of nine, as John Ritter's character's daughter in the 1994 fantasy comedy, North . Following minor roles in the 1995 film Just Cause , as the daughter of Sean Connery and Kate Capshaw's character, and If Lucy Fell , she played the role of Amanda in Manny & Lo . Her performance in Manny & Lo garnered a nomination for the Independent Spirit Award for Best Lead Female, and positive reviews, one noting, "[the film] grows on you, largely because of the charm of ... Scarlett Johansson", while San Francisco Chronicle critic Mick LaSalle commentated on her "peaceful aura", and wrote, "If she can get through puberty with that aura undisturbed, she could become an important actress." After appearing in minor roles in Fall and Home Alone 3 in 1997, Johansson garnered widely spread attention for her performance in the 1998 film The Horse Whisperer , directed by Robert Redford, where she played Grace MacLean, a teenager traumatized by a riding accident. She received a nomination for the Chicago Film Critics Association Award for Most Promising Actress for the film. In 1999, she appeared in My Brother the Pig and in 2001 in the Coen brothers film The Man Who Wasn't There. Also in 1999, she appeared in the music video for Mandy Moore's single, "Candy". Although the film was not a box office success, she received praise for her break-out role in Ghost World , credited with "sensitivity and talent [that] belie her age". She was also featured in the Coen Brothers' dark drama The Man Who Wasn't There , opposite Billy Bob Thornton and Frances McDormand. In 2002, she appeared in Eight Legged Freaks with David Arquette. In 2003, she was nominated for two Golden Globe Awards, one for drama ( Girl with a Pearl Earring ) and one for comedy ( Lost in Translation ), her breakout role, starring opposite Bill Murray , and receiving rave reviews and a Best Actress Award at the Venice Film Festival. Her 2004 film roles include the critically acclaimed Weitz brothers' film "In Good Company," as well as starring opposite John Travolta in "A Love Song For Bobby Long," which garnered her a Golden Globe nomination (her third in two years). She dropped out of Mission: Impossible III due to scheduling conflicts. Her next film role was in The Island alongside Ewan McGregor which earned weak reviews from U.S. critics. After this, she appeared in Woody Allen 's Match Point and was nominated again for a Golden Globe Award. In May 2008, she released her album "Anywhere I Lay My Head," a collection of Tom Waits covers featuring one original song. Also that year, she starred in Frank Miller's The Spirit , the Woody Allen film Vicky Cristina Barcelona , and played Mary Boleyn opposite Natalie Portman in The Other Boleyn Girl . Since then, she has appeared as part of an ensemble cast in the romantic comedy He's Just Not That Into You , the action superhero film Iron Man 2 , the comedy-drama We Bought a Zoo and started as the original scream queen, Janet Leigh , in Hitchcock . She then played her Iron Man 2 character, Black Widow, in the blockbuster action films The Avengers , Captain America: The Winter Soldier , and Avengers: Age of


"When he won an Oscar for Philadelphia, Tom Hanks gave a speech thanking two people and inspired the 1997 comedy In and Out. What is the missing word in the following excerpt from the speech? ""... two of the finest ___ Americans, two wonderful men that I had the good fortune to be associated with ..."""

Other Voices « Movie City News Oscar 2004: Flashback to Oscar’s Memorable Speeches Tuesday, February 15th, 2005 Suppose You won the Oscar! What would You say? How would you grab your 45 seconds–unless you are Warren Beatty or Julia Roberts and get to talk much longer–in the spotlight? The Oscar speeches are often the show’s most memorable–and most hilarious–moments, perhaps because they still maintain some aura of suspense and spontaneity, if not sensibility. Over the years, the speeches have shown great variability in length, substance (or lack of), and originality. The “Thank You” is the only customary note in the speech, but various people and objects have been thanked for different reasons. Maureen Stapleton (Red) was the first to outdo them all, when she thanked “everybody I ever met in my entire life,” a sentiment that was echoed last week by no other than the estimable Morgan Freeman (Million Dollar Baby), my choice for the Supporting Actor, when he accepted the SAG Award last week. Oscar can do strange things to the contenders, as Lili Zanuck, producer of the 1989 Oscar-winning Driving Miss Daisy, said: “I hope I’m as religious the rest of the year as I’ve been the last two months.” Here is a sample of Oscar speeches that capture the flavor of their winners’ personality and their times. The Long and the Short of It The all-time record (over 5 minutes) still belongs to Greer Garson, Mrs. Miniver (one of the worst films to ever win Best Picture), who thanked everyone, from the Academy to “the doctor who brought me into the world.” Shortly after the ceremonies, Garson’s speech became a joke in Hollywood, imitated to death at parties. The stately British lady, Louis B. Mayer’s discovery and fave actress, never spoke in public again! The shortest speech was given by Joe Pesci’s (GoodFellas), who simply said, “It’s my privilege. Thank you.” “I wrote a long movie and I’m going to make a long speech,” quipped John Briley, winner of Original Screenplay for Gandhi. And he did. So did Beatrice Straight, whose speech was almost as long as her part in Network, practically three scenes! It’s All in the Timing “It just happened that this year Mrs. March and I adopted a child and Mr. and Mrs. Beery adopted a child. And here we are, both getting awards for the best male performance of the year.” Fredric March (Dr. Jekyll and Mr. Hyde), who shared the 1931/2 Best Actor with Wallace Beery (The Champ) in one of those rare occasions of ties; the other being Streisand (Funny Girl) and Katharine Hepburn (The Lion in Winter), in 1968. The Long, Long Way to Oscar “It sure is a wonderful world when a tired crooner like me can walk away with this hunk of crockery.” Bing Crosby, one of the least deserving Best Actors, winning for Going My Way. “It took me as long to win this as it took to win the West.” James Webb, Original Screenplay, How the West Was Won. “I thought some day I might win an award for lasting so long! But I never thought I would get this particular award.” A tearful John Wayne, True Grit, accepting his first Oscar from no other than Streisand. Tears, But No Time to Cry “I’m happy enough to cry, but I can’t take the time to do so. A taxi is waiting outside with the engine running.” Claudette Colbert, Best Actress for It Happened One Night, while rushing to the train station. Oscar Pregnancies “I may have the baby right here out of excitement.” Eva Marie Saint (On the Waterfront). “It was a long walk, I didn’t think I would make it. As wonderful as From Here to Eternitywas, what’s even more wonderful is Eternity to Here.” Donna Reed (From Here to Eternity). Remember, for that matter, when the very pregnant Meryl Streep (Sophie’s Choice) kneeled down to her knees to look for her thank you note that somehow got knocked to the ground. The Role’s the Thing “I accept this very gratefully for keeping my mouth shut. I think I’ll do it again,” Jane Wyman (Johnny Belinda), for playing a deaf mute. “I’d like to thank Mrs. Christy Brown. Anybody who gives birth 22 times deserves one of these.” Brenda Fricker (“My Left Foot”). Mixed Nuts


Burkittsville in Maryland, USA gained notoriety in 1999 after the release of which 'fake real' film that supposedly took place there?

WWOMB :: Fandom Listings Mythology [23] Original Fic [1499] No fiction archive is complete without the original works. Come let your imagination soar Real Person Fiction [409] Reality TV [2] Television programming the presents purportedly unscripted melodramatic or "humorous" situations, documents actual events, and usually features ordinary people instead of professional actors , sometimes in a contest or other situation where a prize is awarded Rock Operas [0] A rock opera is a work of rock music that presents a storyline told over multiple parts, songs or sections in the manner of opera. Sunday Comics [7] a sequence of drawings arranged in interrelated panels to display brief humor or form a narrative, often serialized, with text in balloons and captions. Television [26772] Fiction based on Television Toy-based Fiction [6] Stories using the various toys as characters. Theater & Plays [2] From Broadway to Off Broadway to the West End.  Round Robin [10] To make it simple for folks who like to play in the RR arena. Please include this category when you post a round robin. Unless they are final posted (the end), Round Robins can be added to by anyone, so if something clicks a new couple lines for you, add 'em at will YourChoice! [5] Occasionally a story comes in that the author writes as a "Readers Choice" for fandoms and pairings or characters. This area is just for those unique stories. Video Games [147] Fanfiction based on RPG and other Fantasy Games Video links [9] Adopt A Fic [8] Authors stuck on a story that you would like someone else to complete for you. Submit them here and let us find a good home (writer) for them. Writers interested in adopting and finishing a fic for an author, please contact the author for finalization of the adoption. Remember primary authors have the right to approve the story if they wish and to be kept in the loop as much as they desire...after all it was their baby first. Be sure to give the creating author equal credit on the final posting Multiple Fandoms (4 or more) [46] Non-Fiction [322] anything not fiction: the MLs page, Challenges, etc Questions and Answers [3] Occasionally questions are asked on the lists for canon information. It occurred to me it might be nice if we had a centralized area on the site here for use by all the various authors. The Batslash Archive [41] Section reserved for stories posted to the Batslash mailing list. Japan Auction 2011 Offerings [8] This category should be for the 20+ stories that were part of the Help Japan Auction. Please add this fandom in addition to the fandoms you're writing for. Logan_Remy Archive [602] This is an archive for the "Logan Remy X-men slash" Mailing List May Masturbation Month [276] Did you know May is National Masturbation Month? Neither did we - until now! We're calling on you "adult" writers to help us out here. For the month of May, write your heart out! Use this fandom in addition to the regular fandoms. Need info? http://bit.ly/Oui5j Abbott and Costello Meet Frankenstein [0] Abraham Lincoln: Vampire Hunter [1] Abraham Lincoln, the 16th President of the United States, discovers vampires are planning to take over the United States. Ace Ventura, Pet Detective [15] He's the best there is. In fact, he's the only one there is! He's Ace Ventura: Pet Detective. Jim Carrey is on the case to find the Miami Dolphins' missing mascot and quarterback Dan Marino. He goes eyeball to eyeball with a man-eating shark, stakes out the Miami Dolphins and woos and wows the ladies. Whether he's undercover, under fire or underwater, he always gets his man . . . or beast! Aces 'N Eights [0] Here's a gunslinger's tale with a different approach. With the railroad making its way across the States, some landowners don't want to sell out in the name of "progress" and are willing to back up their staunch opposition with bullets and, in the case of one family, a reclusive sharpshooter. Ernest Borgnine and Casper Van Dien star in this moody western about the clash between modernity and traditional values. Adventures of Buckaroo Banzai Across the 8t


Tataouine in Tunisia was the setting for many scenes in the movies of which blockbuster franchise?

Tunisia: Movie Set Magic - Canadian Traveller Tunisia: Movie Set Magic Canadian Traveller > Destinations > Africa > North Africa > Tunisia       To many Tunisia  is just another one of those obscure African countries that most people have never even heard of. However, what makes Tunisia so special is its Hollywood connections. This beautiful country has served as the setting for scenes in over 130 productions. From Star Wars to Monty Python's The Life of Brian, filmmakers have been drawn to Tunisia for its stunning diversity that makes is a flexible and scenic setting for media both steeped in fantasy and those that have both feet firmly planted in reality. For those touring the movie sets of Tunisia, here are a few good places to start. Tataouine and Star Wars https://www.flickr.com/photos/22963627@N05/ As a Star Wars fan, you thought Tatooine was just made up for the movies. However, it was the real town of Tataouine that inspired the location name in the movie. Tataouine in Tunisia is located just south of Medenine and its township and surrounding landscape serve exclusively as the setting as the planet Tatooine in Star Wars. While is has it's touches of modern housing, there are still the giant housing complexes that look to be carved out of solid sandstone abound in the city. What is even more exciting is that people live in these once movie sets, coming and going as if the planet Tatooine was a living thing in the universe. For those that want an extra treat, on the southern edge of the city is the Ksar Ouled Soltane grain storage facility that was used as the background for the Slave Quarters shots in Episode I. Kairouan and Raiders of the Lost Ark https://www.flickr.com/photos/damiavos/ Remember that opening chase scene in Indiana Jones: Raiders of the Lost Ark where Indy was running through the streets of Cairo from Nazis? Well, it certainly felt very Cairo-ish to many viewers at the time, but it wasn't even a city in Egypt. The entirety of the Cairo chase was actually shot in Kairouan. Outside of the silver screen, Kairouan serves as the fourth most holy city in the Muslim faith and is a major destination for pilgrimage. Some of the holy sites such as the Great Mosque and the Medina can be seen in passing during the Cairo chase seen in Raiders. While the mosque is only featured in the skyline, the Medina is featured heavily as Indy rushes through it, though it goes by so fast that movie goers will hardly notice it. Juntland Wastes and Star Wars/Raiders of the Lost Ark/The English Patient https://www.flickr.com/photos/sarah_c_murray/ Juntland Wastes is a massive desert canyon about 20 kilometres northeast of Tozeur. This canyon goes by more than a few names, however. To the locals it is called Sidi Bouhel, but to Hollywood it was called the Juntland Wastes. However, after 1976, it was dubbed Star Wars Canyon by George Lucas, and the name has since stuck pretty solidly. This deep canyon was used for no less than nine scenes throughout various Star Wars movies, but it was also used as a set for Raiders of the Lost Ark and The English Patient. Star Wars fans will undoubtedly recognize the canyon as the first place where Luke met Ben Kenobi as well as where he was attacked by Tusken Raiders. The narrow inside gorge and one hundred meters high cliffs are now iconic to film imagery, but it is also a great place for hikers and outdoors people to walk around. Carthage and Monty Python's Life of Brian https://www.flickr.com/photos/kikepoves/ There are plenty of movie tours around Tunisia and most of them will state that the Monty Python's Life of Brian coliseum scene was shot in the coliseum of El Djem . While El Djem boasts the third largest Roman amphitheatre in the world and is certainly worth a visit, it looks nothing like the coliseum featured in the film. In fact, the setting used for the coliseum where Brian was recruited into the People's Front of Judea at the bloody Children's Matinee was filmed at the Roman amphitheatre in the UNESCO site of Carthage in northern Tunisia. Of course, the coliseum was given a temp


What 2000 film tells the fictional story of a teenage journalist writing for the Rolling Stone magazine while covering the rock band Stillwater?

Almost Famous - Under Appreciated Rock Artists and Bands Under Appreciated Rock Artists and Bands ALMOST FAMOUS   Almost Famous  is a 2000 comedy-drama film written and directed by Cameron Crowe and starring Billy Crudup, Kate Hudson, and Patrick Fugit.  It tells the fictional story of a teenage journalist writing for Rolling Stone magazine in the early 1970's while covering the fictitious rock band Stillwater, and his efforts to get his first cover story published.  The film is semi-autobiographical, as Crowe himself was a teenage writer for Rolling Stone.  Crowe has discussed how during this period he lost his virginity, fell in love, and met his heroes — experiences that are shared by William Miller, the baby-faced main character of the film.    (More from Wikipedia)     The author of the tongue-in-cheek liner notes on  Pebbles, Volume 2  (LP) where I first encountered " I Must Run " by  Phil and the Frantics  is listed as " A. Seltzer ", and I think they are supposed to be satirically in the style of legendary rock critic  Lester Bangs , though I am not positive of that.  ( Philip Seymour Hoffman  played Bangs in the 2000 film Almost Famous).  About this song, "Seltzer" writes: "And if you just moved to Dacron from some dumb place like Phoenix, Arizona, take heart cuz they've included YOUR favorite band, Phil & the Frantics with their famed plagiarism of  the Zombies  ' I Must Run '.  I'll bet they did when the real songwriters came after 'em for taking credit for this song!  Real sleaze, but a shoo-in for punk posterity."


Which epic 1960s film is unique in the sense that the only female featured in the entire film is a camel named Gladys?

Marlon Brando - Biography - IMDb Marlon Brando Biography Showing all 363 items Jump to: Overview  (5) | Mini Bio  (1) | Spouse  (3) | Trade Mark  (6) | Trivia  (195) | Personal Quotes  (126) | Salary  (27) Overview (5) 5' 9" (1.75 m) Mini Bio (1) Marlon Brando is widely considered the greatest movie actor of all time, rivaled only by the more theatrically oriented Laurence Olivier in terms of esteem. Unlike Olivier, who preferred the stage to the screen, Brando concentrated his talents on movies after bidding the Broadway stage adieu in 1949, a decision for which he was severely criticized when his star began to dim in the 1960s and he was excoriated for squandering his talents. No actor ever exerted such a profound influence on succeeding generations of actors as did Brando. More than 50 years after he first scorched the screen as Stanley Kowalski in the movie version of Tennessee Williams ' A Streetcar Named Desire (1951) and a quarter-century after his last great performance as Col. Kurtz in Francis Ford Coppola 's Apocalypse Now (1979), all American actors are still being measured by the yardstick that was Brando. It was if the shadow of John Barrymore , the great American actor closest to Brando in terms of talent and stardom, dominated the acting field up until the 1970s. He did not, nor did any other actor so dominate the public's consciousness of what WAS an actor before or since Brando's 1951 on-screen portrayal of Stanley made him a cultural icon. Brando eclipsed the reputation of other great actors circa 1950, such as Paul Muni and Fredric March . Only the luster of Spencer Tracy 's reputation hasn't dimmed when seen in the starlight thrown off by Brando. However, neither Tracy nor Olivier created an entire school of acting just by the force of his personality. Brando did. Marlon Brando, Jr. was born on April 3, 1924, in Omaha, Nebraska, to Marlon Brando, Sr., a calcium carbonate salesman, and his artistically inclined wife, the former Dorothy Julia Pennebaker. "Bud" Brando was one of three children. His ancestry included English, Irish, German, Dutch, French Huguenot, Welsh, and Scottish; his surname originated with a distant German immigrant ancestor named "Brandau". His oldest sister Jocelyn Brando was also an actress, taking after their mother, who engaged in amateur theatricals and mentored a then-unknown Henry Fonda , another Nebraska native, in her role as director of the Omaha Community Playhouse. Frannie, Brando's other sibling, was a visual artist. Both Brando sisters contrived to leave the Midwest for New York City, Jocelyn to study acting and Frannie to study art. Marlon managed to escape the vocational doldrums forecast for him by his cold, distant father and his disapproving schoolteachers by striking out for The Big Apple in 1943, following Jocelyn into the acting profession. Acting was the only thing he was good at, for which he received praise, so he was determined to make it his career - a high-school dropout, he had nothing else to fall back on, having been rejected by the military due to a knee injury he incurred playing football at Shattuck Military Academy, Brando Sr.'s alma mater. The school booted Marlon out as incorrigible before graduation. Acting was a skill he honed as a child, the lonely son of alcoholic parents. With his father away on the road, and his mother frequently intoxicated to the point of stupefaction, the young Bud would play-act for her to draw her out of her stupor and to attract her attention and love. His mother was exceedingly neglectful, but he loved her, particularly for instilling in him a love of nature, a feeling which informed his character Paul in Last Tango in Paris (1972) ("Last Tango in Paris") when he is recalling his childhood for his young lover Jeanne. "I don't have many good memories," Paul confesses, and neither did Brando of his childhood. Sometimes he had to go down to the town jail to pick up his mother after she had spent the night in the drunk tank and bring her home, events that traumatized the young boy but may have been the grain that irrita


Devil's Tower National Monument in Wyoming, USA features prominently in which landmark 1977 science fiction film?

Devils Tower National Monument travel guide - Wikitravel 12 Get out Devils Tower National Monument [1] is a United States National Monument that is located in Crook County in Northeast Wyoming . The Monument was established as the first national monument by President Theodore Roosevelt in 1906 through his use of the Antiquities Act. The Monument is the core of an ancient volcano; the surrounding softer rock has over time been eroded to reveal cooled magma hardened into igneous rock, appearing as fluted shafts and columns rising over 500 feet in the air. The monolithic tower rises above the Belle Fourche River at the edge of the Black Hills region, known in this section as the Bear Lodge Mountains. History[ edit ] The Tower was known as "Mateo Tipi" by American indians of the region, and is considered sacred. "Mateo Tipi" translates as "Bear Lodge", as the Indian legend revolves around the creation of the tower as a refuge for a group of indian youths being pursued by a giant bear. Imploring the great spirit to save them, a rock they were standing on began to rise into the air. The bear tried to reach them, with its claws carving the fluted columns into the rock. The youths then were taken up and became what is known as the seven sisters constellation. A U.S. cavalry scouting party reached the tower in 1876 and incorrectly translated the name to mean "Bad God's Tower" and thus its present name remains. Devils Tower is probably best known as the location of the alien-human rendezvous point in Steven Spielberg's oscar winning 1977 Science Fiction film, Close Encounters of the Third Kind. Production designer Joe Alves traveled the west looking for a proper landmark and stumbled across the obscure park finding it a perfect fit for use in the film. Devils Tower National Monument is administered by the National Park Service, a part of the Department of Interior, and is a popular place for rock climbing, hiking, and as a tourist waypoint located between popular destinations such as Mount Rushmore National Memorial , Badlands National Park , Yellowstone National Park and Grand Teton National Park . Landscape[ edit ] The one obvious contrast in landscape here is jarringly weird, and indeed the main attraction! Devils Tower is one of the world's most striking natural monoliths in no small part for its sheer, vertical form, and its dramatic contrast with the rolling prairie extending in all directions for seemingly endless distances (the rolling prairie being essentially a lower extension of the nearby Black Hills in South Dakota ). The tower itself is the eroded remnant of a giant laccolith—an igneous intrusion produced by rising molten magma exploiting a weak point in the existing sedimentary rock layers about 65 million years ago. Over the epochs since, the softer sandstones and shales that covered and surrounded the intrusion (which had pushed them up), leaving us with this alien-attracting, arrestive tower. The tower is fully surrounded by constantly eroding hexagular basalt columns (in fact, the same columnar basalt found at the Giant's Causeway in Northern Ireland , as well as at Devils Postpile National Monument in California ). A close up of the hexagonal basalt columns surrounding the tower You might notice that the forest rolling along the hills is a little repetitive. The lack of diversity was caused by fire suppression by ranchers, settlers, and actually the U.S. Forest and Park Services, as a means of avoiding fires spreading to settled areas and the burning down of the valuable and beautiful forests. But without the natural cycle renewal caused by (natural) forest fires, the Ponderosa pine has taken over, depriving any smaller ground plants from getting needed sunlight. In more recent decades, the Park Service has undertaken prescribed burns to try and restore the rich, diverse ecosystem that once prevailed. Flora and fauna[ edit ] Prairie falcons nest on the monument, and some climbing trails are closed yearly to protect the nestlings. Annual information about closings is available on the National Park Service web


A flatbread called injera that is traditionally eaten in Ethiopia is made from the flour of what grain that is now being called as the new quinoa?

Authentic 1-Day Ethiopian Injera: Gluten-Free 100% Teff Flat Bread - YumUniverse™ Heather Crosby The best results I came up with were with a 24 hour fermentation. The Injera was sour enough, but when I fermented longer than 24 hours, the batter flattened out on me. I think this was due to the lack of yeast/gluten. Maybe split the batch and experiment, see if you like the sour-level after 24 hours or 48 (if you go longer try not to stir the batter as it sits). Let us know what you discover. Reply Lisa Just made this flat bread (fermented) and am enjoying it with a salad. I love the taste and sponginess. I think mine is a little thick-about 1/4″. How thick should it be? Thanks for another great recipe Heather! Love this stuff. Always wondered how they were made. Demystified, time to go grocery shopping for teff flour. 🙂 Sharon Reply Zak Hello Heather – great looking recipe! One question, I don’t use baking powder in things. Is there a good substitute or can I leave it out? Thanks! Heather Crosby Hi Zak, Can you use baking soda? If so, use that and 1/2 tsp lemon juice to activate. Tthe baking powder leavens and is naturally activated, but this new combo will work as well. You can always leave it out and see if it works—be sure to let us know if it does. Heather Crosby Hi there Irene, Not sure I’m following you about the cup size (tell me more!), but you can always add a bit more flour to the batter (1 tbsp at a time) if your first crepe needed a bit more volume—every batch is slightly different because we’re fermenting and in different parts of the world at differing elevations and climates. I’m so happy that you enjoyed this recipe, use it as a base to improvise and play around. Report back with your discoveries! x Tara Irene, A cup is a unit of measurement used in North America. It’s equivalent to about 240 milliliters. Hope that helps. (I’m assuming the confusion was due to metric measurements vs. non-metric.) Denise I must try to make these! Thank you for this awesome recipe! I have always loved injera, but have yet to attempt to replicate at home. Could you please tell me the type of pan and size of pan that you use? Thank you Reply Eric T It’s been a long time since I had injera so, I’m not quite sure how well it came out for me. lol But the texture is pretty good and I like the taste. I guess I’ll chalk it up as a win. It could not have been easier. I did however discover I was out of coconut oil so, I used canola and I cut the cooking time down to 3 1/2 minutes with my gas cook top being on a 3 out of 8 setting. Reply git Stacking the “cakes” sounds like they would get soggy. What’s the best way to preserve them for later and then when you want to use them, what’s the best way to warm them up from the fridge? Heather Crosby Git, Stacking the cakes with parchment in between actually keeps them from getting soggy and from drying out. You can warm them in a skillet with a bit of coconut oil. Enjoy, H Reply Gabriella I’m making this recipe and accidentally put the baking powder in before I let the batter ferment. Do you think I need to start over? I made a huge batch and don’t want to waste all that teff! 🙁 Reply Heather Crosby Gabriella, I don’t think it will ruin the batch at all, you may not get as much fermentation action, but the taste should still be delicious. Let us know… Reply Gabriella They did turn out pretty well, but, just like you said, there wasn’t as much fermentation. Thanks for the recipe! Reply Lynne If my batter didn’t seem to ferment, what might I have done wrong? I lifted off the towel after a day, and it looked just as soupy as when I mixed the teff and water the night before. It also didn’t have fermented smell. Any suggestions? Heather Crosby It may be that it’s too cool in kitchen? To expedite fermentation, I’ll sometimes put the batter on top of the fridge or resting on a cookie sheet on a gas range since the pilot light gently warms. You could also heat the oven to 400F then turn it off, set the batter in a bowl on top of oven, cover with a towel and let the warmth wake up the yeast i


Compiled in the late 4th or early 5th century AD and sure to delight gourmets, what is Apicius?


The consumption of Touareg tea which is tea flavored with which herb is widely prevalent in several Arab countries?

Tea - Teapedia Tea  Share   Tea plant (Camellia sinensis) from Köhler's Medicinal Plants Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the tea plant, Camellia sinensis After water, tea is the most widely consumed beverage in the world. It has a cooling, slightly bitter, astringent flavour which many people enjoy. Tea has been promoted for having a variety of positive health benefits, though generally these benefits have not been adequately demonstrated in humans. The phrase "herbal tea" usually refers to infusions of fruit or herbs made without the tea plant, such as rosehip tea, chamomile tea or rooibos tea. Alternative phrases for this are tisane or herbal infusion, both bearing an implied contrast with "tea" as it is construed here. Contents A tea plantation in the Cameron Highlands in Malaysia Leaves of Camellia sinensis, the tea plant Camellia sinensis is an evergreen plant that grows mainly in tropical and subtropical climates. Some varieties can also tolerate marine climates and are cultivated as far north as Pembrokeshire in the British mainland and Washington in the United States. Tea plants are propagated from seed and by cutting; it takes about 4 to 12 years for a tea plant to bear seed, and about three years before a new plant is ready for harvesting. In addition to a zone 8 climate or warmer, tea plants require at least 127 cm (50 inches) of rainfall a year and prefer acidic soils. Many high-quality tea plants are cultivated at elevations of up to 1500m above sea level: at these heights, the plants grow more slowly and acquire a better flavor. Only the top 1-2 inches of the mature plant are picked. These buds and leaves are called "flushes". A plant will grow a new flush every seven to 15 days during the growing season, and leaves that are slow in development always produce better-flavored teas. A tea plant will grow into a tree of up to 16m if left undisturbed, but cultivated plants are pruned to waist height for ease of plucking. Two principal varieties are used: the China plant (Camillia sinensis var. sinensis), used for most Chinese, Formosan and Japanese teas (but not Pu-erh ); and the clonal (Assam) (Camillia sinensis var. assamica) tea plant , used in most Indian and other teas (but not Darjeeling ). Within these botanical varieties, there are many strains and modern Indian clonal varieties. Leaf size is the chief criterion for the classification of tea plants, with three primary classifications being: Assam type, characterized by the largest leaves; China type, characterized by the smallest leaves; and Cambod, characterized by leaves of intermediate size. Processing and classification Tea leaf processing methods Fresh tea leaves of different sizes: The smaller the leaf, the more expensive the tea. Teas can generally be divided into categories based on how they are processed. There are at least six different types of tea: white , yellow , green , oolong , black (called red tea in China), and post-fermented tea (or black tea for the Chinese) of which the most commonly found on the market are white, green, oolong, and black. Some varieties, such as traditional oolong tea and Pu-erh tea , a post-fermented tea, can be used medicinally. After picking, the tea leaves soon begin to wilt and oxidize , unless they are immediately dried. The leaves turn progressively darker as their chlorophyll breaks down and tannins are released. This enzymatic oxidation process is caused by the plant's intracellular enzymes and causes the tea to darken. In tea processing, the darkening is stopped at a predetermined stage by heating, which deactivates the enzymes responsible. In the production of black teas, the halting of oxidization by heating is carried out simultaneously with drying. Tea harvest on the eastern shores of the Black Sea , circa 1905–15 Without careful moisture and temperature control during manufacture and packaging, the tea may become unfit for consumption, due to the growth of undesired molds and bacteria. At minimum, it may alter the taste and make it u


A 2002 book subtitled The Much Lamented Death of Madam Geneva is a detailed account of the craze for what libation that overtook 18th century England?

Amazon.com: Gin: The Much Lamented Death of Madam Geneva (9781909609952): Patrick Dillon: Books Read more From Library Journal Dillon's book is a detailed yet highly accessible account of the gin craze that overtook London in the 18th century. The author, a London architect and novelist, neatly illustrates the many manifestations of gin (also called Madam Geneva), from an acceptable drink introduced by William of Orange to a forbidden pleasure fueled by the economic insecurity to a commodity of big business. The landowners and distillers defended its production, as did the poor to whom it offered "comfort and oblivion." Dillon illustrates the arguments made by social reformers, such as the writer Henry Fielding, who abhorred gin and fought for its ban. Various measures were taken to control gin's use, such as paid informers, numerous Gin Acts, and attempts at prohibition, of which Dillon is quite critical. Interestingly, Dillon argues that gin's decline resulted less from legislation or social reform than from the rise of a more stable economy and a growing middle class. The author also compares more contemporary attitudes toward alcohol and drug use. A broader account than Jessica Warner's Craze: Gin and Debauchery in An Age of Reason, this work is recommended for all public libraries. Isabel Coates, CCRA-Toronto West Tax Office, Mississauga, Ont. Copyright 2002 Reed Business Information, Inc.              --This text refers to an out of print or unavailable edition of this title. See all Editorial Reviews If you buy a new print edition of this book (or purchased one in the past), you can buy the Kindle edition for only $2.99 (Save 63%). Print edition purchase must be sold by Amazon. Learn more . For thousands of qualifying books, your past, present, and future print-edition purchases now lets you buy the Kindle edition for $2.99 or less. (Textbooks available for $9.99 or less.) Thousands of books are eligible, including current and former best sellers. Look for the Kindle MatchBook icon on print and Kindle book detail pages of qualifying books. You can also see more Kindle MatchBook titles here or look up all of your Kindle MatchBook titles here .


What concept of the food industry involves cooking sealed food at lower temperatures but for a long time?

Sous Vide Cooking | Cook Chill Systems | DC Norris OVERVIEW The key to precision cooking Sous Vide is a cooking technique which involves cooking food under vacuum in airtight plastic pouches which are submerged in a Cook Tank/ Water Bath.   Products are slow cooked in the Cook Tank which is held at a precisely controlled low temperature ensuring foods are cooked evenly and to perfection every time. Perfect results every time The Sous Vide method of cooking eliminates guesswork and allows you to cook foods with incomparable taste and texture; perfectly cooked steak, tender chicken breasts and ribs with the meat falling off the bone. Products can also be cooked in a sauce or marinade giving food producers additional recipe choices.   Slow cooking foods at a low temperature improves texture, intensifies the flavours and preserves the nutritional quality.   Times and temperatures are rigidly controlled so you can be sure that the results will be the same every time and easily replicable.  Products can even be left to cook unattended overnight with guaranteed results. Sous Vide food preparation is used worldwide by professional chefs and is gaining popularity within the food processing industry as its advantages are being recognised. DCN customers are using Sous Vide in the UK and around the globe; providing meals for schools in Russia, hospitals and care homes in Norway, and cooking goat, chicken, lamb and camel in Dubai.


Englishman Albert Howard who had publications like Manufacture of Humus by the Indore Process among others is considered a pioneer of what?

Sir Albert Howard Memorial Issue Sir Albert Howard Memorial Issue Organic Gardening Magazine (Vol. 13, No. 8), September, 1948 Sir Albert Howard, Founder of the Organic Farming Movement, died in England in October 1947 at the age of 74. Most of this issue of J.I. Rodale's Organic Gardening Magazine was devoted to his memorial. Five of the 15 papers in the issue are presented in full below. By Yeshwant D. Wad, M.A., M.Sc. Formerly Chief Chemist and Agronomist, Institute of Plant Industry, Indore, Central India Yeshwant D. Wad was co-author with Howard of The Waste Products of Agriculture , which first presented the Indore system of composting. IN 1928 I joined the staff of the Institute of Plant Industry just started at Indore by the late Sir Albert Howard and his wife for introducing improved agriculture in States of Central India and Rajputana and advising on their agricultural problems. Sir Albert's previous work at Pusa had enabled him to arrive at reforms in agriculture supremely suitable to rural India and very largely meeting the current needs of the population. The principal features of his system were: improved implements and new labour-saving appliances, some improvised by the Howards themselves; adequate provision of food and fodders by suitable rotation of crops and grazing areas and the maintenance of grassed edges on field boundaries to prevent erosion; making of silage; systematic care of cattle and implements; orderly harvesting, threshing, and storage; planning of field operations to reduce hours of work, make effort easier and distribute it more evenly; and, the most outstanding item of all, the conversion of wastes to humus and their systematic return to the fields. On these principles the land and buildings of the Institute were laid out in grazing areas, irrigated and dry fields for cultivated crops, cattle shed, silage pits, compost factory, threshing floors, seed godowns, implement sheds, stores and storage godowns, etc., with a small model village for the workers, offices and quarters for the superintendent, students and visitors. The standard Indore Process for making humus was first evolved here, afterwards modified and adapted to suit varying requirements and different types of waste, whether at Indore or elsewhere. This later proved to be the initial stage in founding an entirely new school of agricultural thought, which promises in the near future to offer a creed to humanity destined to halt its present headlong race towards destruction and the ruin of civilization, enabling it to pause and think and direct its course to safety, security and stable prosperity. This creed is the maintenance of a live and active soil, producing food capable of imparting to human beings genuine vitality and lasting power of survival. It has by now been fully established that it is the crumb structure of the soil which is essential for the production of healthy and high-yielding crops, by ensuring in the root zones throughout the seasons adequate ventilation, drainage, and release of nutrients in proper proportions as required. Crumb structure is dependent on humus; and humus regulates crop nutrition by many different devices, not only by supplying soluble minerals but by direct nutrition in the growth of the symbiotic mycorrhiza, and by storing surplus mineral nutrients in colloidal absorption to be released later. The balanced food or fodder thus produced is superior in quality, health, and vigour-making properties when eaten by animals and humans. Healthy and vigorous bodies are the essential basis for healthy and vigorous mentalities, without which humanity cannot survive or progress. This will indicate what Sir Albert has given to the world, and that surely at a very critical moment in history, when events are occurring in quick succession to distract unprepared humanity. In his report on Palestine to the National Jewish Agency the American specialist Lowdermilk [see Notes, below] has shown how since Biblical times the prosperity and welfare of races has coincided with careful land management and the mainten


A favorite measure of dieters in the present times, what index indicates how quickly blood sugar levels rise after eating a particular type of food?

Type 2 diabetes Disease Reference Guide - Drugs.com Type 2 diabetes Overview Type 2 diabetes, once known as adult-onset or noninsulin-dependent diabetes, is a chronic condition that affects the way your body metabolizes sugar (glucose), your body's important source of fuel. With type 2 diabetes, your body either resists the effects of insulin — a hormone that regulates the movement of sugar into your cells — or doesn't produce enough insulin to maintain a normal glucose level. More common in adults, type 2 diabetes increasingly affects children as childhood obesity increases. There's no cure for type 2 diabetes, but you may be able to manage the condition by eating well, exercising and maintaining a healthy weight. If diet and exercise aren't enough to manage your blood sugar well, you also may need diabetes medications or insulin therapy. Symptoms Signs and symptoms of type 2 diabetes often develop slowly. In fact, you can have type 2 diabetes for years and not know it. Look for: Increased thirst and frequent urination. Excess sugar building up in your bloodstream causes fluid to be pulled from the tissues. This may leave you thirsty. As a result, you may drink — and urinate — more than usual. Increased hunger. Without enough insulin to move sugar into your cells, your muscles and organs become depleted of energy. This triggers intense hunger. Weight loss. Despite eating more than usual to relieve hunger, you may lose weight. Without the ability to metabolize glucose, the body uses alternative fuels stored in muscle and fat. Calories are lost as excess glucose is released in the urine. Fatigue. If your cells are deprived of sugar, you may become tired and irritable. Blurred vision. If your blood sugar is too high, fluid may be pulled from the lenses of your eyes. This may affect your ability to focus. Slow-healing sores or frequent infections. Type 2 diabetes affects your ability to heal and resist infections. Areas of darkened skin. Some people with type 2 diabetes have patches of dark, velvety skin in the folds and creases of their bodies — usually in the armpits and neck. This condition, called acanthosis nigricans, may be a sign of insulin resistance. When to see a doctor See your doctor if you notice any type 2 diabetes symptoms. Causes Type 2 diabetes develops when the body becomes resistant to insulin or when the pancreas stops producing enough insulin. Exactly why this happens is unknown, although genetics and environmental factors, such as excess weight and inactivity, seem to be contributing factors. How insulin works Insulin is a hormone that comes from the gland situated behind and below the stomach (pancreas). The pancreas secretes insulin into the bloodstream. The insulin circulates, enabling sugar to enter your cells. Insulin lowers the amount of sugar in your bloodstream. As your blood sugar level drops, so does the secretion of insulin from your pancreas. The role of glucose Glucose — a sugar — is a main source of energy for the cells that make up muscles and other tissues. Glucose comes from two major sources: food and your liver. Sugar is absorbed into the bloodstream, where it enters cells with the help of insulin. Your liver stores and makes glucose. When your glucose levels are low, such as when you haven't eaten in a while, the liver breaks down stored glycogen into glucose to keep your glucose level within a normal range. In type 2 diabetes, this process doesn't work well. Instead of moving into your cells, sugar builds up in your bloodstream. As blood sugar levels increase, the insulin-producing beta cells in the pancreas release more insulin, but eventually these cells become impaired and can't make enough insulin to meet the body's demands. In the much less common type 1 diabetes, the immune system destroys the beta cells, leaving the body with little to no insulin. Risk factors Researchers don't fully understand why some people develop type 2 diabetes and others don't. It's clear, however, that certain factors increase the risk, including: Weight. Being overweight is a primary risk factor for


The Roundtable is the buffet restaurant at what Las Vegas casino?

Roundtable Buffet Restaurant Info and Reservations Make a Reservation Roundtable Buffet, located in the Excalibur Hotel & Casino, provides a unique dining experience for customers. For those who have a hunger that isn’t easily satisfied or are often indecisive in their meal choice, the Roundtable Buffet is here to serve you. The buffet food is delicious for breakfast, lunch, and dinner and depending on the day, the buffet consists of culturally diverse fare spanning most parts of the world. There is also a section of only Chinese cuisine, not to mention the impressive dessert section. With reasonably priced passes, Roundtable Buffet is Las Vegas’ first-choice for true buffet dining. Reservations 3850 Las Vegas Blvd South Las Vegas NV 89109 Address: 3850 Las Vegas Blvd South, Las Vegas NV 89109 Cross Street: West Tropicana Avenue Location: Las Vegas Strip | Meals Served: Breakfast | Brunch | Lunch | Dinner | Parking:


Water-bath and pressure are two types of techniques for food preservation in what process?

Food Preservation Methods: Canning, Freezing, and Drying - dummies Food Preservation Methods: Canning, Freezing, and Drying Food Preservation Methods: Canning, Freezing, and Drying Food Preservation Methods: Canning, Freezing, and Drying By Amelia Jeanroy, Karen Ward You can preserve foods inexpensively by using canning, freezing, or drying techniques. Modern-day food preservation methods, such as water-bath canning, help you can and preserve with ease. After you understand the basic procedures for a food preservation method, you’ll just need to concentrate on preparing your recipe. About canning food Canning is the process of applying heat to food that’s sealed in a jar in order to destroy any microorganisms that can cause food spoilage. Proper canning techniques stop this spoilage by heating the food for a specific period of time and killing these unwanted microorganisms. During the canning process, air is driven from the jar and a vacuum is formed as the jar cools and seals. Although you may hear of many canning methods, only two are approved by the United States Department of Agriculture (USDA). These are water-bath canning and pressure canning: Water-bath canning: This method, sometimes referred to as hot water canning, uses a large kettle of boiling water. Filled jars are submerged in the water and heated to an internal temperature of 212 degrees for a specific period of time. Use this method for processing high-acid foods, such as fruit, items made from fruit, pickles, pickled food, and tomatoes. Pressure canning: Pressure canning uses a large kettle that produces steam in a locked compartment. The filled jars in the kettle reach an internal temperature of 240 degrees under a specific pressure (stated in pounds) that’s measured with a dial gauge or weighted gauge on the pressure-canner cover. Use a pressure canner for processing vegetables and other low-acid foods, such as meat, poultry, and fish. Don’t confuse a pressure canner with a pressure cooker, which is used to cook food quickly. A pressure cooker does not have adequate room for both the canning jars and the water needed to create the right amount of pressure to preserve foods. Older canning methods are unreliable and, for that reason, aren’t used or recommended today for home-canning. Occasionally, these methods are “revived” as being faster and easier than water-bath or pressure canning, but using other methods is like playing Russian roulette with your food safety. About freezing food Freezing foods is the art of preparing, packaging, and freezing foods at their peak of freshness. You can freeze most fresh vegetables and fruits, meats and fish, breads and cakes, and clear soups and casseroles. The keys to freezing food are to make sure it’s absolutely fresh, that you freeze it as quickly as possible, and that you keep it at a proper frozen temperature (0 degrees). Properly packaging food in freezer paper or freezer containers prevents any deterioration in its quality. Damage occurs when your food comes in contact with the dry air of a freezer. Although freezer-damaged food won’t hurt you, it does make the food taste bad. Here are three things to help you avoid freezer burn: Reduce exposure to air: Wrap food tightly. Avoid fluctuating temperatures: Keep the freezer closed as much as possible. Know what you want to remove before opening the door. Don’t overfill your freezer: An overly full freezer reduces air circulation and speeds freezer damage. About drying food Drying is the oldest method known for preserving food. When you dry food, you expose the food to a temperature that’s high enough to remove the moisture but low enough that it doesn’t cook. Good air circulation assists in evenly drying the food. An electric dehydrator is the best and most efficient unit for drying, or dehydrating, food. Today’s units include a thermostat and fan to help regulate temperatures much better. You can also dry food in your oven or by using the heat of the sun, but the process will take longer and produce inferior results to food dried in a dehydrator.


The Cypriot dish ambelopoulia that is the subject of much controversy in the country is made from what?

Protesting Ambelopoulia | Migrations Protesting Ambelopoulia Migratory songbirds served up at a local restaurant as ambelopoulia, a lucrative and popular dish, from RSPB. What is Ambelopoulia Ambelopoulia is a controversial dish of pickled or grilled songbirds served in some Cypriot restaurants. It’s preparation involves trapping wild birds such as Blackcaps and European Robins, using indiscriminate methods that result in a significant by-catch of up to 100 different species, some rare or threatened. It has technically been illegal in Cyprus for more than 30 years, but the only enforcement of the relevant laws took place between 2000 and 2002 in a political bid to join the European Union. Since joining the EU, the Birds Directive (79/409/EEC) has applied, although it too has not been enforced The birds are driven towards the lime-sticks and nets in the early morning by the trappers shouting and throwing stones into the bushes to flush the birds out. A newer, and even more lethal method, involves the use of tape-recorded birdsong to attract the migrants to their deaths. The use of such recordings is illegal, but is becoming increasingly widespread. The trapped birds are usually killed, the exception being any particularly exotic species which might be retained alive for the caged bird trade. Unwanted species are simply killed and discarded, the remainder are killed and sold as ambellopoulia , a high-priced delicacy on the island. The birds are pickled or grilled, and sold in tavernas. A diner will typically eat his way through a dozen or more ambelopoulia. The serving of these birds is illegal, but the law is not ignored by restaurants and law enforcement alike. The price for a plate of ambelopoulia in 2007 is €40. Most trapping takes place in the South, and especially the Southeast, of the island during the Autumn migration, although the trappers are also out during the Spring migration, when their cull is especially harmful since it occurs before the birds have had a chance to breed. Some trapping also takes place in the mountains. The most notorious regions are, paradoxically, also the most popular tourist areas: from Paralimni and Protaras on the east coast, to Ayia Napa on the south. Here, few migrants survive the trapping: the nets and lime-sticks are everywhere, including within the Cape Greco National Park, along nature trails, and even in the grounds of hotels. A European robin trapped on a limed twig is headed for a Cypriot restaurant, from RSPB. Limesticks and Mist-nets Lime-sticks are twigs, about a meter long, which are covered in an extremely sticky ‘glue’ made by boiling up the fruit of the Syrian plum-tree. These sticks are placed in bushes, or sometimes inserted into the ends of bamboo poles, to provide very inviting perches for birds. Any bird landing on a lime-stick becomes stuck, falls upside down, and as it flutters to free itself it becomes progressively more attached to the stick. The birds do not usually die quickly: this is a long, lingering death, which may only occur when the trapper arrives to cut their throats or crush their heads. The manufacture, sale, ownership, and use of lime-sticks is illegal, but the law has been very widely flouted: bunches of lime-sticks have, until this year, been openly on sale, even in tourist-frequented markets, and their use is very widespread. The use of lime-sticks for bird-trapping goes back for centuries, and in the past was a means by which poor people supplemented a meager diet. That is no longer the case: Cyprus now has an extremely high standard of living, and most liming is done for (tax-free) profit. Mist-nets are very fine filament nets, up to ten meters high which can be strung end-to-end to make invisible ‘walls of death’ for the birds. These nets may be stretched across water-courses, or between trees and bushes (which are often planted and irrigated solely for the purpose of attracting birds for trapping). The importation of mist-nets into Cyprus is illegal, but thousands are smuggled into the country and acquired by the trappers. They cost about


The 18th century English nobleman John Montagu who was so fond of gambling that he played even while eating was the earl of what town in Kent?

Did you know this? | The Grateful American | David Bruce Smith Publications Sources: wikipedia/GreatNewOrleansFire1788 , frenchquarter.com , neworleanspast.com Who founded a settlement today that will become Chicago? March 12, 1773 — Jean Baptiste Point du Sable is considered the first man to make his home in a US settlement, which today is Chicago. As a free black man born in Haiti before 1750, he was also the city’s first black resident. Starting in 1768, he operated as a fur trader with an official license from the British government and managed a trading post in Indiana. The area was Indian-owned (he was a tenant) and as a result Point du Sable was harassed by both British and American troops who passed through the Midwest. Today, though, he left that behind and moved onto a piece of land where he established a farm with his wife, Catherine, and their two children. The family provided stability to an area that was frequented by peripatetic traders. By the end of the Revolutionary War, Point du Sable’s farm prospered; people as far away as Philadelphia knew his to be the only farmed produce in the area. Point du Sable left Chicago in 1800, selling his property to a neighbor. His wife did not sign the bill of sale, and is believed to have been deceased at the time. He moved to St. Charles in Spanish Louisiana, but business deals did not go well, and was declared insolvent in the territory in 1813.By 1818, the once prosperous farmer was destitute and depended on the goodwill of a neighbor, possibly a lover, for his housekeeping. He died on August 28. Sources: Wikipedia/JeanBaptistePointduSable , pbs.org , historyisastateofmind , Wikipedia/MarySchmich What is the history of the leap year? February 29, 1800 — Known as the leap day of the Gregorian calendar, February 29 is a date that occurs in most years that are divisible by 4 — such as 2008, 2012, 2016, 2020 and 2024. Introduced as part of the Julian reform, leap years began occurring on the 60th day of the Gregorian calendar; it repeats itself every 400 years, totaling exactly 20,871 weeks with 97 leap days. Over this period, February 29 falls on Sunday, Tuesday, and Thursday 13 times each; 14 times each on Friday and Saturday; and 15 times each on Monday and Wednesday. The order of the leap days is: Thursday, Tuesday, Sunday, Friday, Wednesday, Monday and Saturday. Did you know: Adding a leap day (after 23 February) shifts the commemorations in the 1962 Roman Missal.  The day following the Terminalia (February 23) was doubled, forming the “bis sextum”—literally ‘double sixth’, since February 24 was ‘the sixth day before the Kalends of March’ using Roman inclusive counting (March 1 was the ‘first day’). Exceptions exist. The first day of the bis sextum (February 24) was usually regarded as the intercalated or “bissextile” day since the third century.[2] February 29 came to be regarded as the leap day when the Roman system of numbering days was replaced by sequential numbering in the late Middle Ages. Sources: wikipedia/February29 What was the theory behind Karl Marx and Friedrich Engels’ Communist Manifesto? And how did it impact American history? February 26, 1848 — Today, Karl Marx and Friedrich Engels published their “Communist Manifesto” — a political pamphlet recognised as one of the world’s most influential political manuscripts. The German philosophers took an analytical approach to the class struggle (historical and then-present) by summarizing the problems of capitalism and the capitalist mode of production. Their theories about the nature of society and politics also features their ideas for how the capitalist society of the time would eventually be replaced by socialism, and then communism. At first, it had little or no impact on the widespread and varied revolutionary movements of the mid-19th century Europe, or the US. But in time, their Communist Manifesto became one of the most widely read and discussed documents of the 20th century. Following are the 10 planks of the theory: 1. Abolition of private property and the application of all rent to public pu


The name of what distinctive Nordic dish translates as 'buried salmon'?

NORDIC GRAVLAX WITH CARAWAY And CORIANDER Recipe - Food.com Cooking with Kids Directions Fill a large bowl with cold water and 4 tbsp salt. Add salmon and let stand 10 minutes. In a skillet, toast RawSpiceBar's Gravlax Spices, stirring constantly, until fragrant, about 1 minute. In a small bowl, stir together salt, sugar & RawSpiceBar's Gravlax Spices until thoroughly combined. Remove salmon and pat dry with paper towels. Turn salmon skin side up and sprinkle about half of spice mixture, rubbing in with fingers. Arrange half the dill all over the bottom of a baking dish large enough to hold salmon. Set salmon skin side down on bed of dill. Rub remaining spice mixture on top and top with remaining dill. Cover with plastic and top with a weight. Refrigerate for 1 day. Unpack salmon and turn skin-side up. Re-pack with dill, cover with plastic and set weight back on top. Refrigerate until salmon is cured, 1 day longer for a lighter cure and 2 days longer for slightly more cure. For the dill sauce: in a blender, combine vinegar with dill, mustard, and sugar and blend until dill is very finely chopped. Add oil and blend until a smooth sauce is formed. Season with salt and pepper. Unpack salmon, removing dill, and set on a work surface. Using a very sharp slicing knife, cut gravlax on the bias into thin slices. Arrange on slices of pumpernickel bread and drizzle sauce on top. Serve. Would you like to attach a photo to your submission? Browse The image has been attached to your submission. Close Are you sure you want to report this post for review? Yes, report it. You must be logged in to interact with the activity feed. Log in now


The name of what meal might have originated from the belief that it was the kind eaten on mainland Europe as opposed to the kind eaten in Britain?

etymology - Origin of "continental breakfast" - English Language & Usage Stack Exchange up vote 23 down vote accepted According to EtymOnline , the phrase continental breakfast is from 1911: 1818 as a purely geographical term, from continent + -al (1). In reference to the European mainland (as opposed to Great Britain), recorded from 1760. Continental breakfast (the kind eaten on the continent as opposed to the kind eaten in Britain) is from 1911. I do doubt whether this estimate of the term's origin is correct. There are instances of it in The Sanitarian ", which was written in 1896: There is also an instance of it in the Philadelphia Friends' Intelligencer in 1877: Finally, there is a London reference from the 1850s in the Life of William Etty, R. A. : It is possible that the term is even older, though probably not by much. In any case, the continent refers to the European mainland. So a continental breakfast is the breakfast eaten on this continent. According to Wikipedia , this meal is: a meal based on lighter Mediterranean breakfast traditions. It is a light meal meant to satisfy one until lunch. A typical continental breakfast consists of coffee and milk (often mixed as cappuccino or latte) or hot chocolate with a variety of sweet cakes such as waffles/pancakes, brioche and starchy foods such as croissants, often with a sweet jam, cream, or chocolate filling. It is often served with juice. The continental breakfast may also include sliced cold meats, such as salami or ham, yogurt or cereal, or a slice of cheese. Some countries of Europe, such as the Netherlands and those in Scandinavia, add fruit and cheese to the bread menu and occasionally a boiled egg or a small serving of salami. It is unclear whether this is the original contents of such a meal. However, it seems that an English breakfast is different: Traditionally, people in the United Kingdom and Ireland have enjoyed a substantial hot meal for breakfast, featuring eggs, bacon, and sausages, accompanied by toast and tea or coffee. These items are sometimes eaten separately on morning rolls. In Britain, this was traditionally known as an English breakfast For reference, the article also mentions why there are hotel Continental breakfasts now: The continental breakfast concept is not limited to Europe and is often served throughout the world in hotel chains. The term itself is of British origin. "The continent" in Britain refers to the countries of continental Europe. A "continental breakfast" thus denotes the type of lighter meal served in continental Europe, as opposed to the "full" English breakfast. So it is unclear whether (though the term is British) it was intended to demean the food eaten by continental Europeans. It does, however, create a distinction between the English and continental meals. up vote 1 down vote I suspect it sells better than "pitifully inadequate but cheaper for us breakfast" ! "Undoubtedly it is true that during the past few years there has been a well defined effort to substitute the Continental breakfast of rolls and coffee for the hearty meal of many dishes that has so long been served in this country but, though this project has received the support of more than one American of high social station, it has failed ignominously, and simply because the great mass of the people agree with William Dean Howells in designating breakfast as their "best meal." —"Game and Other Delicacies More Expensive...The American Breakfast," New York Times, October 20, 1907 (p. X5) up vote 0 down vote I first encountered the term continental breakfast when I moved to Berlin, Germany in 1989 from the U.S.A. The breakfast—found at various cafes—consisted typically of sausage, fried eggs, toast, and canned, sweetened baked beans! Depending on the establishment this was at times listed as English Breakfast. In any event, both menus contained the beans. Without beans, the same fare was sometimes referred to as American Breakfast, to the best of my memory. Granted, I hadn't stayed in hotels much before then, but nevertheless, I did not start seeing "contin


Pule cheese, said to be the world's most expensive was in the news in Dec 2012 when Novak Djokovic bought the world's supply for his restaurant chain. It is made from the milk of what animal?

Novak Djokovic Buys Entire Supply Of Pule, The World's Most Expensive Cheese | The Huffington Post Novak Djokovic Buys Entire Supply Of Pule, The World's Most Expensive Cheese 12/10/2012 02:49 pm ET | Updated Dec 10, 2012 500 If you were considering shelling out $500 for a pound of donkey cheese, we're sorry. The world's supply has dried up and Novak Djokovic is to blame. Djokovic, the number-one ranked singles tennis player in the world , has purchased the entire global supply of Pule, a rare cheese produced from donkey milk that can cost over $500 per pound, ABC News reports . Djokovic reportedly bought the annual output of Pule from the world's sole producer, a donkey farm 50 miles west of the Serbian capital Belgrade. Djokovic plans to use the white, crumbly cheese, which recently set the record for the world’s most expensive cheese , in a chain of restaurants he’s opening. The Serbian farm also produces donkey soap and bottled donkey milk, which is said to contain 60 times more vitamin C than cow’s milk, according to the Daily Mail . Cleopatra was rumored to have maintained her beauty by bathing in donkey’s milk , the British newspaper notes.


What fried street food popular with vegetarians is claimed by the Copts of Egypt as their invention to be a replacement for meat during Lent?

Jeopardy Night -- BYOJeopardy Jeopardy Night What is the tallest mountain in Africa?  Geography Which Indian festival is celebrated once every twelve years? RELIGION & MYTHOLOGY Falafal   Which is the longest running film in indian cinema so far? Movies Largest Footwear Retail Chain in India About India This island is also considered a continent.  Geography KRISHNA & RAMA ARE BOTH CONSIDERED AVATAR OF THIS HINDU GOD RELIGION & MYTHOLOGY Tarzan Which Walt Disney Movie Is It? (1999) He was raised by gorillas in the jungle, and didn't even know that he was a human being until he stumbled upon a party of explorers. Now he's torn between loyalty to his gorilla family and his new found friends, and he must decide which group he belongs with. Movies Oldest Stock Exchange in India About India Alaska Which american states has more active volcanoes than all other states combined? Which American state has more active volcanoes than all other states combined? - See more at: http://www.readersdigest.com.au/geography-trivia#sthash.kbZvbw5G.dpuf Name the smallest island shared by two countries. Name the smallest island shared by two countries Name the smallest island shared by two countries Name the smallest island shared by two countries Geography 3 pt Mahashivarathri One of the Hindu festivals is celebrated by fasting throughout the day and staying awake at night in prayer. Which is this festival? RELIGION & MYTHOLOGY


What meat dish got its name when a chef got an order for raw meat and remembered a Venetian painter whose work was dominated by reds and yellows?

Word Vietnam August 2015 by Word Vietnam - issuu issuu CHUYÊN ĐỀ DU LỊCH, ẨM THỰC VIETNAM EDITION / VOL. 8 AUTHOR: BAO ROSS and NICK ROSS THẾ GIỚI PUBLISHERS W OR DV IE TN AM .C OM ! S T R * * S Events to look out for this month 082 Almost everything you need to know about the tropical rains… Almost 50 / Australia's Cash Cow Vietnam’s obsession with red meat and the Australian beef industry 12 / The Run For Peace 54 / S**rts The Danang Marathon is more than just a race 18 / Heart Reach Australia 20 years of helping the disadvantaged in Vietnam 24 / Building of the Month The apartment block on Nguyen Sieu 024 94 / Street Snacker Hanoi On the menu: Bun Bo Nam Bo 96 / Mystery Diner HCMC The MAD House gets our reviewer’s thumbs up 98 / Street Snacker HCMC In search of Saigon’s iconic hu tieu stand Time to get physical Paintballing with the Saigon Rugby Club 86 / The Ballerina EAT & DRINK 92 / Top Eats: Papa Roma Food Street gets pizza by the slice 098 150 / A World of Good 026 / To-Do List 172 / The Inside Story of the Guerrilla War A boat trip down the Dalmatian Coast 106 / Routefinder Seeing Vietnam on a bicycle 114 / The Motorbike Diaries Part 5: This is ‘Burma’ 118 / Travel Promos HANOI 034 / To-Do List 158 / Bar Stool 160 / Top Eats 166 / City Map 040 / Overscene 4 | Word August 2015 | wordvietnam.com Chapter 11: In the Western Highlands 178 / The Honda Cub Rises Nostradamus comes back to haunt us… 172 CONTRIBUTORS As the topic of this month’s issue is sports, we decided to ask the following question: What is the weirdest sport you’ve ever played? JON ASPIN Staff Writer Apart from cricket in Sweden, as kids we spent days on end playing a Commodore 64 game called Hounded. It was like an early form of Fantasy Football Manager, except we raced dogs, and the graphics were cr*p. VU BAO KHANH Photographer We have a game similar to drag racing. I am on a Cub, the other guy is on a Simson. Both bikes are 50cc, we all wear protection gear like real racers. Vroommmm! MARK ALLAN Website Developer A game called Salad-A-Kick. It’s soccer without a goal. You have a designated base, and there are times when there are up to 60 players on the field. The aim is to kick the ball through other people’s legs. If the ball goes through a player’s legs they have to run to the base and touch it. The problem is getting back to base… The editorial and design of WORD is carried out by Duong Huynh Advertising JSC EDITORIAL NICK ROSS Chief Editor editor@wordvietnam.com VU HA KIM VY Editorial Manager vy@wordvietnam.com MADS MONSEN Creative Director mads@wordvietnam.com NIKO SAVVAS Online Editor niko@wordvietnam.com KYLE PHANROY Photo Editor kyle@wordvietnam.com JULIE VOLA Staff Photographer julie@wordvietnam.com FRANCIS XAVIER Staff Reporter francis.xavier@wordvietnam.com JON ASPIN Staff Writer jon@wordvietnam.com MARK ALLAN Website & Graphic Designer mark@wordvietnam.com NGUYEN LOC Layout Designer loc@wordvietnam.com ADMINISTRATION NIKO SAVVAS Online Editor Rochambeau, the game where two dudes knee each other in the balls until one of them collapses. I never lost. VU HA KIM VY Editorial Manager Not sure if it’s a sport, but I have tried beer pong twice and I want to play it more! NICK ROSS Chief Editor Has to be murder ball. It’s so primeval I reckon it predates rugby. There are no rules. No teams. All you have to do is be the person to place the ball on the square in the middle of the playing field. It’s a violent free for all — I lost a tooth when I last played. DAVID MANN Contributor / Former Staff Editor Drunk bocce, or Italian lawn bowls. The team that is furthest away from the pallino (small white ball) has to chug a drink for each extra inch. The game without drinking is great, but adding booze makes it even better. For maximum enjoyment, play with actual Italians. TRANG LE Chief Accountant trang@wordvietnam.com ADVERTISING BAO ROSS General Director bao@wordvietnam.com TRINH BUI Sales Executive trinh@wordvietnam.com CHAU GIANG Area Manager Hanoi giang@wordvietnam.com DISTRIBUTION trinh@wordvietnam.com SUBSCRIPTIONS trang@wordvietnam.com For a


Yamadanishiki, Gohyakumangoku, Miyamanishiki and Omachi are the popular varieties of rice used for making what?

Sake - types of rice used in brewing japanese rice wine Click here to sign up Rice and Sake Prior to 1945 Rice has always been a staple part of the Japanese diet. Up until roughly 50 years ago, rice was                in short supply, with production volumes unable to meet domestic demand. Thus, the rice available for sake brewing was understandably limited, and brewing itself was confined to the winter months, when lower                temperatures and cleaner winter air provided the best conditions for brewing and storage (natural refrigeration helped keep sake fresh for consumption months after it was brewed). Such conditions made large-scale                brewing unfeasible until recent times, and resulted in regional sake brands that closely matched the local climate, cuisine, and tastes of the local population. These fairly distinct regional styles can still be                identified today. One exception, however, is a generic type of sake produced during the Edo period (1600-1868). During this period, the new Warrior Class (samurai) had wrested power from the nobility, and                demand for sake increased dramatically amongst these warriors. Sake brewers (most notably in the Nada brewing region between Kobe and Osaka) began to produce sake with a refined flavor that appealed to these                upper-class Edo consumers. Although Nada-type sake had no overwhelmingly strong characteristics, there was nothing to dislike about it, and its appeal was therefore widespread. Interestingly enough, its appeal is                still strong today.     Sakamai or Rice Variety There are nine basic types of rice used to make Japanese sake, and each type yields specific flavor profiles. Keep in mind that these nine types of rice are                   only part of the battle. How sake is brewed and the water used are the other parts of the story (see Ingredients ). Further, there is a massive range of                   styles and tremendous overlap across the board. THE INGREDIENTS Land & Weather 1. Yamada Nishiki Rice From Hyogo, Okayama and Fukuoka. The so-called King of Sake Rice. Fragrant, well-blended soft flavor. Representative Sake Brands: About any daiginjo in the country (slight exaggeration). Hard to give one good recommendation. Nadagiku, Tatsuriki, Okuharima (all Hyogo) and Ginban (Toyama) are                   good examples. 2. Omachi Rice From Okayama. Generally less fragrant, more defined flavor elements, more earthiness. The only pure strain of rice left in Japan (to my knowledge, so don' argue for this point should you choose to quote me).                   Representative Sake Brands:  Bizen Sake no Hitosuji (Okayama). Most visible users of Omachi. Use it across a whole range of sake types. Lots                   of it good warmed. Some fermented in Bizen-yaki tanks. Also look for Yorokobi no Izumi form Okayama.  3. Miyama Nishiki Rice From Iwate, Akita, Yamagata, Miyagi, Fukushima, and Nagano. Slightly                   less dry sake, more rice-like flavor, more mouth feel, and quiet nose. Representative Sake Brands:  Sharaku (Fukushima), Hamachidori (Iwate). Both sake have great mouth/tongue feel and presence.  4. Gohyakumangoku Rice From Niigata, Fukushima, Toyama, and Ishikawa. Smooth and clean and dry and slightly fragrant. Representative Sake Brands: Shimeharitsuru and Kubota, or just about anything from Niigata.  5. Oseto Rice From Kagawa. Rich and earthy, very distinctive. Representative Sake Brands:  Ayakiku (Kagawa). They use only Oseto rice here, in all their sake.  6. Hatta Nishiki Rice From Hiroshima. Earthy undertones, usually in the background. Rich flavor, quite nose. Representative Sake Brands:  Kamoizumi and Fukucho from Hiroshima. Two very different styles, the former being                   wilder and earthy and the latter being softer


What popular condiment in which egg yolk is the chief emulsifier originates from it being called as the 'sauce of Mahon'?

The Food Timeline history notes--sauce 3. Flavor enhancer Sauce ingredients, compostion, and preparation methods vary according to culture, cuisine and time period. The history of modern French sauces begins with Francois La Varenne. The French concept of "Mother Sauces" is an 18th century invention. Classification ensued. Careme is credited for this. Recommended reading ---introduction traces the history of sauce through time; special emphasis on French sauces Sauces : Classical and Contemporary Sauce Making / James Peterson, 2nd edition (1998) --Chapter 1 features the history of sauces from ancient times to the 20th century (15 pages) A History of Cooks and Cooking, Michael Symons --Chapter 6: 'On the Physical and Political Consequences of Sauces' (10 pages) plus numerous references to sauce throughout this book. Also check the index for stock, stew & soup. Larousse Gastronomique, any recent edition ---Recipes & history notes The Sauce Bible: Guide to the Saucier's Craft, David Paul Larousse ---Recipes & notes Sauce has many defintions & uses, depending upon time & place. One of the oldest sauce-type references (albeit fuzzy) is Ancient Roman Garum/Liquamen . Classic French Mother sauces were created in the 17th century (La Varenne)& codified in the 18th/19th (Caremen/Escoffier). "In France, there have alway been sauces, which is to say that the Franks and the Gauls moistened their food with a flavored liquid. These early sauces, spiced and pungent, sweet and sour, do not, however, qualify as ancestors of what we know today as French sauces. Tather, they-- and the sauces served in France until the beginning of the modern period--were a continuation of Roman and Mediterranean practice. Garum, the basic Roman sauce, was made from fermented fish. Typical seasonings were cumin, cardamom, and coriander, as well as honey,perfuem and flower petals. The Crusades reopened commerce with the East and broadened the palette of exotic spices that French chefs injected into their sauces. The first French cookbook, the celebrated Viandier of Taillevent (whose real name was Guillaume Tirel), provides ample proof that the fourteenth century still dotes on Oriental tastes. A typical Taillevent sauce for roasts consisted of mustard, red wine, powdered cinnamon, and sugar. Elsewhere, ginger and saffron crop up frequently. On the other hand, we do detect the beginnings of what we sould call sauce in Taillevent's coulis, broths thickened with cream, butter, and egg yolks, which served as the basis of the soups so popular at the time. Roux was unknown as a thickening agent, and the most commmon liaison was bread or toast. The next three hundred years, at least on the evidence of the leading cookbooks that have survived, was a chaos of invention, but few of the extant sauce recipes look like their modern counterparts. For the first half of the fifteenth century, the best indications of the style and substance of the cuisine come from Francois Rabelais, who catalogues the edible 'sacrifices' made by the Gastrolators to their god, Manduco... They can be assumed to be an accurate rundown of what people ate in the early 1500s. Out of dozens upon dozens of items, only the following came with a sauce: pates with hot sauce...and lampreys with sauce d'Hippocras (a sort of early vermouth). Perhaps we should also include among the sauced dishes the pork chops in oignonnade (a puree of onions?), chicken with blanc-mange, mutton shoulder with capers, loin of veal 'mustardized'...with powdered ginger, and myriad salted fish. in any case, it is clear that the concept of serving food with sauce had not taken hold in Rabelais's time, nor was it usual to build a sauce on a base of stock or coulis...Real change, in the sauce repetory, does not crop up in cookbooks until the following century." ---The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home, Raymond Sokolov [Alfred A. Knopf:New York] 1976 (p. 3-4) ---An A-Z of Food & Drink, John Ayto [Oxford University Press:Oxford] 2002 (p.138) "Garum... a fermented fish sauce familiar in


What salad made from mozzarella cheese, tomatoes and basil is also the name of the town in Tuscany where Michelangelo was born?

Italian Cheeses » CellarTours Italian Cheeses Travel Overview of Cheese from Italy Cheeses from Italy have found their place in the hearts of foodies all over the world. There are hundreds of cheeses in Italy, made virtually everywhere – from the alpine meadows of the north, to the picturesque rolling hills of Tuscany to the romantic plains of Sicily . Parmigiano, Mozzarella and Provolone only scratch the surface of Italian dairy. Cured and soft, intensely fragrant and mild, ideal for shredding or perfect for spreading, made with cow, goat, sheep or buffalo milk, there are countless varieties of cheese in Italy, with each region offering its own specialties and spins on the classics. The “Slow Food” Movement runs a spectacular Bi-Annual Cheese fair in the Piemonte town of Bra, and this is really Cheese Mecca! Quality is of the utmost importance to Italian cheese producers and there are cheese “conzorzios”, quality control boards (similar to wine and olive oil) for each type. There are two quality classifications for Italian Cheese- DOP (Denominazione Di Origine Protetta, ie. Protected Designation of Origin), and IGT (Indicazione Geografica Protetta, ie Protected geographic Indication, same quality control also used for wine) so if you see these labels on the cheese it signifies the maximum in quality assurance. While it would be impossible to cover all of the Italy’s amazing cheeses, here is a look at some you are likely to encounter on your gourmet tour of Italy, along with other more classic gems. Campania, Calabria and Puglia - Southern Italy Burrata - a variant of Mozarella from Puglia , a gorgeous calorie bomb. The process is similar to mozzarella with the difference being additional cream is added. The result is a hedonistic, milky cheese, best when just-made. Burrata is served on its own or also in white pasta. Delicious. Caciocavallo - This Southern Italian cheese is shaped like a mini gourd, and comes plain or smoked. Made with cows’ milk, it is a hand shaped cheese (“Pasta Filata”) and can be eaten as soon as 3 months of ripening. Can be consumed while young (usually after 2 months), as well as when aged (up to 2 years). The Caciocavallo Silano DOP is made in all the southern provinces- Campania , Calabria, Molise, Basilicata and Puglia. Canestrato Pugliese - from Italy´s “heel” of Apulia (“Puglia” in Italian), this delicious cheese is made in the Foggia province. It is a flaky sheep’s cheese that has used the same production technique since it was mentioned in Homer´s Odyssey. The cheeses are aged on fennel stalks from 2 months to a year. Intense bouquet and a parmigiano-like texture, this cheese pairs well with a rich Puglian red from the Tormaresca estate. Mozzarella - Authentic Mozarella is made with water buffalo milk. When made with cow milk, the correct term is “Fiordilatte”. The process used is the classic “Pasta Filata”, of hand stretching and kneading after the curd is dipped into hot whey. When exported, Mozzarella is most often seen as a soft, fresh cheese formed into a ball shape and stored in water. However fresh mozzarella must be eaten within 24 hours and is one of the sublime pleasures on earth! You can taste fresh mozzarella in many high-end restaurants in Italy, particularly in Campania where real Mozzarella di Bufala is made. At the Vanullo dairy for example, taste just-made Buffalo milk yoghurts, ice creams, and moist mozzarella “braids” (called “treccia”)- an unforgettable experience! Delicious served with heirloom tomatoes and fresh basil (called an "insalata caprese", or “Capri Salad), it's also the world's favorite pizza topping. Sardinia and Sicilian, Italian Islands Fiore Sardo - “Sardinian Flower”, this sheep’s cheese (pecorino) is firm and with savory nuances of Mediterranean herbs. Aged from 1-6 months, this cheese is of the highest quality and is made using historic techniques. Pecorino - while Pecorino is made in many different regions of Italy (Pecorino Romano from Rome , Pecorino Toscano from Tuscany and Pecorino Siciliano from Sicily, Pecorino dei Monti Sibillini from Marche ,


Claret is the name used in England for red wine from what region of France that is also the capital of Aquitaine?

What Is the Origin of Claret Wine? | LEAFtv Home > Eat Well > Cocktails > What Is the Origin of Claret Wine? What Is the Origin of Claret Wine? By James Holloway If you’re a wine lover, you may have come across references to claret, a type of red wine. This term can be confusing; it almost never turns up in discussions of wine outside the U.K. In fact, “claret” is — usually — simply a British way of referring to red Bordeaux. The story of England’s lasting love of Bordeaux reds begins in the 12th century , when King Henry II of England married Eleanor of Aquitaine, heiress to a huge region of western France. By this marriage, Henry came to rule an area of France greater than that ruled by his rival, French King Louis VII — an area that included the Bordeaux region. As a result, Bordeaux began a profitable wine trade with England. One of the most popular Bordeaux wines was called clairet; this term is the origin of the word “claret.” Clairet was actually somewhat different from modern claret: It was a form of dark rose wine rather than a true red. However, the term stuck even after French victory in the Hundred Years’ War cut England off from its source of inexpensive Bordeaux wines. Over the centuries, the Bordeaux region has undergone many changes; wetland drainage in the 17th century led to increased wine production, and the growing worldwide reputation of Bordeaux wines resulted in a booming wine market as well as a drive to classify and standardize . 1855 saw the introduction of a system of classification that divided Bordeaux wines into different categories of quality and price. The classification was a massive marketing success, attracting new interest in Bordeaux wines, especially reds. However, Bordeaux was already popular once again in England. During the 18th century, Bordeaux exports had resumed, and the wine had taken its place as one of Britain’s favorites. Even as the rest of the world came to think of this wine simply as “Bordeaux,” the term “claret” remained common in Britain. Although the term is not as universal as it used to be, British wine writers still frequently refer to claret when discussing Bordeaux reds. Bordeaux winemakers have even begun using the term to refer to light, drinkable table reds. Because the term is not protected in the same way that “Bordeaux” is, wine buyers may even see the term on the labels of some American reds. You May Like