text:
Squid as food
Squid used as food, commonly eaten in the Mediterranean, in East Asia, and elsewhere
"Calamari" redirects here. For other uses, see Calamari (disambiguation).
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Drying squid in Ulleungdo, Korea
Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes.[1] There are many ways to prepare and cook squid. Fried squid is common in the Mediterranean. In Lebanon, Syria and Armenia, it is served with tarator sauce. In New Zealand, Australia and South Africa, it is sold in fish and chip shops. In North America, fried squid is a staple in seafood restaurants.[citation needed] In Britain, it can be found in Mediterranean 'calamari' or Asian 'salt and pepper fried squid' forms in all kinds of establishments, often served as a bar snack, street food, or starter.
Squid can be prepared for anything consumption in other ways. In Korea, it is sometimes served raw, and elsewhere it is used as sushi, sashimi and tempura items, grilled, stuffed, covered in batter, stewed in gravy and served in stir-fries, rice, and noodle dishes. Dried shredded squid is a common snack in some Asian countries, including East Asia.
1 Use
1.1 Asia
1.1.4 Philippines
1.1.5 South Asia
1.2 Middle East
1.3.1 Southern Europe
1.4 Commonwealth
3 Allergies
Use[edit]
Fried calamares from Spain
Karaage of squid legs from Japan
Battered and fried baby squid, known as puntillitas - a popular tapas dish in Andalusia, Spain
Cantabrian rabas de magano, deep fried squid body strips and tentacles
Turkish kalamar tava and tarator sosu - fried squid rings with tarator (a special sauce for seafood)
Hong Kong-style fried squid
The body (mantle) can be stuffed whole, cut into flat pieces or sliced into rings; the arms, tentacles, and ink are edible; the only parts of the squid that are not eaten are its beak and gladius (pen).[citation needed]
Asia[edit]
China[edit]
In Chinese and Southeast Asian cuisine, squid is used in stir-fries, rice, and noodle dishes, it may be heavily spiced.
In China, Thailand, and Japan squid is grilled whole and sold in food stalls
Pre-packaged dried shredded squid or cuttlefish are snack items in Hong Kong, Taiwan, Korea, Japan, China and Russia, often shredded to reduce chewiness.
Japan[edit]
In Japan, squid is used in almost every type of dish, including sushi, sashimi, tempura, stewed (nabemono), and grilled (ikayaki).
Korea[edit]
In Korea, squid is sometimes killed and served quickly. Unlike octopus, squid tentacles do not usually continue to move when reaching the table; this fresh squid is 산 오징어 (san ojingeo) (also with small octopuses called nakji). The squid is served with Korean mustard, soy sauce, chili sauce, or sesame sauce, it is salted and wrapped in lettuce or pillard leaves. Squid is also marinated in hot pepper sauce and cooked on a pan (Nakji Bokum or Ojingeo Bokum), they are also served by food stands as a snack food, battered and deep fried or grilled using hot skillets. They are also cut up into small pieces to be added to 해물파전 (Korean Seafood Pancake) or a variety of spicy seafood soups. Dried squid may also accompany alcoholic beverages such as anju. Dried squid is served with peanuts. Squid is roasted and served with hot pepper paste or mayonnaise as a dip. Steamed squid and boiled squid are delicacies.
Also in Korea, squid is made into jeotgal (salted seafood); the ojingeo-jeot, thin strips of skinned, gutted, washed, salted, and fermented squid seasoned with spicy gochutgaru (chili powder)-based spices and minced aromatic vegetables, is a popular banchan (side dish) served in small quantities as an accompaniment to bap (cooked rice). In Japan, similar dish is called ika-no-shiokara. The heavily salted squid (usually sparkling enope (firefly) squid or Spear Squid), sometimes with innards, ferments for as long as a month, and is preserved in small jars; this salty, strong flavoured item is served in small quantities as an accompaniment to white rice or alcoholic beverages.
Philippines[edit]
In the Philippines, squid is cooked as adobong pusit, squid in adobo sauce, along with the ink, imparting a tangy flavour, especially with fresh chillies. Battered squid rings, which is also sold as a popular deep-fried street food called calamares in the Philippines, is served with alioli, mayonnaise or chilli vinegar. Squid is grilled on charcoal, brushed with a soy sauce-based marinade, and stuffed with tomato and onions. Another recipe is rellenong pusit, stuffed with finely-chopped vegetables, squid fat, and ground pork. A variant of pancit noodles is pancit pusit, which is pancit bihon with squid added, along with the ink, giving the noodles its dark color.
South Asia[edit]
In India and Sri Lanka, squid or cuttlefish is eaten in coastal areas for example, in Kerala and Tamil Nadu. Squid are eaten deep fried (Koonthal Fry) or as squid gravy (koonthal varattiyathu/Roast). In Kerala and Tamil Nadu, squid are called koonthal, kanava or kadamba.In Coastal Karnataka Squid is also called bondaas
Middle East[edit]
In Egypt, Cyprus and Turkey, squid rings and arms are coated in batter and fried in oil. Other recipes from these regions feature squid (or octopus) simmered slowly, with added vegetables. In Greek or Turkish cuisine, there is also a stuffed squid dish (gemisto kalamari, kalamar dolma).[2]
In Lebanon, Syria and Turkey, fried squid is served with tarator, a sauce made using tahini. Like many seafood dishes, it may be served with a slice of lemon.
Europe[edit]
Southern Europe[edit]
Fried squid (calamari) is a dish in Mediterranean cuisine, it consists of batter-coated squid, deep-fried for less than two minutes to prevent toughness. It is served plain, with salt and lemon on the side.
In Spain, (rabas or calamares a la romana, battered calamari, lit. Roman-style calamari) has the calamari rings covered in a thick batter, deep fried, and with lemon juice and mayonnaise or garlic mayonnaise. Battered and fried baby squid is puntillitas. Squid stewed in its own black ink is called calamares en su tinta or chipirones en su tinta resulting a black stew-like dish in which squid meat is very tender and is accompanied by a thick black sauce usually made with onion, tomato, squid ink, among others.
In Spain and Italy, squid or cuttlefish ink is eaten in dishes such as paella, risotto, soups and pasta.
In Italy, Greece, Spain, Portugal and Croatia, squid rings and arms are coated in batter and fried in oil. Other recipes from these regions feature squid (or octopus) simmered slowly, with vegetables such as squash or tomato; when frying, the squid flesh is kept tender by short cooking time. When simmering, the flesh is most tender when cooking is prolonged with reduced temperature.
In Portugal, lulas are commonly eaten grilled whole, in kebabs of squid rings with bell peppers and onion ("Espetadas") or stewed; also stuffed with minced meat and stewed ("Lulas Recheadas"). The battered version is known as 'lulas à sevilhana', named after Seville, the Andalusian city that popularised the dish.
In Malta, klamar mimli involves stuffing the squid with rice, breadcrumbs, parsley, garlic and capers and then gently stewing in red wine.
In Sardinia, squid are served with a sauce made from lemon, garlic, parsley, and olive oil.
In Slovenia, squid are eaten grilled and stuffed with pršut and cheese, with blitva (Swiss chard).
Russia[edit]
In Russia, a lightly boiled julienned squid with onion rings, garnished with mayonnaise, makes a salad. Another dish is a squid stuffed with rice and vegetables and then roasted.
Commonwealth[edit]
In South Africa, Australia and New Zealand, fried calamari is popular in fish and chip shops; imitation calamari of white fish may also be used; when offered for sale as whole fresh animals, the term calamari should only be used to describe the northern and southern calamari (Sepioteuthis spp.), however once prepared as food it is common to apply the term calamari to any squid species and even cuttlefish.[citation needed]
North America[edit]
In North America, fried squid is a staple in seafood restaurants, it is served as an appetizer, garnished with parsley, or sprinkled with parmesan cheese. It is served with dips: peppercorn mayonnaise, tzatziki, or in the United States, marinara sauce, tartar sauce, or cocktail sauce. In Mexico it is served with Tabasco sauce or habanero. Other dips, such as ketchup, aioli, and olive oil are used. In the United States, the government and industry worked together to popularize calamari consumption in the 1990s.[3]
In the United States, in an attempt to popularize squid as a protein source in the 1970s, researchers at Massachusetts Institute of Technology developed a squid-gutting machine, and submitted squid cocktail, rings, and chowder to a 70-person tasting panel for market research.[4][5][5] Despite a general lack of popularity of squid in the United States, aside from the internal "ethnic market", polling had shown a negative public perception of squid foods,[6] the tasting panel gave the dishes "high marks".[7][8]
The direct source of the English name calamari is disputed, with Spanish calamar, Italian calamaro, and Modern Greek καλαμάρι kalamári being cited. Ultimately, all of these terms derive from the Late Latin calamarium, "pen case" or "ink pot", itself from the Latin calamarius, "pertaining to a writing-reed", after the resemblance in shape and the inky fluid that squid secrete; calamarius in turn derives from the Greek κάλαμος kalamos 'reed' or 'pen'.[1][9][10][11][12][13][14]
Allergies[edit]
Allergies to calamari can occur;[15] as with other molluscs, the allergen is probably tropomyosin.[16]
Chinese-style fried baby squid
Japanese Ikameshi
Japanese Ika Sōmen (squid noodle)
Japanese Ika to satoimo no nitsuke (イカとサトイモの煮付け) (boiled squid and taros with soy sauce and sugar)
Japanese Ika no shiokara
Squid steaks, uncooked
Squid jerky
Korean ojingeo-jeot (salted squid)
Korean ojingeo-sundae (stuffed squid)
Octopus as food
Fish as food
List of deep fried foods
Pain in invertebrates
^ a b Oxford English Dictionary, 3rd edition, 2002, s.v.
^ Mina Holland (6 March 2014). The Edible Atlas: Around the World in Thirty-Nine Cuisines. Canongate Books. pp. 180–. ISBN 978-0-85786-856-5.
^ Frank, Matthew Gavin. "The origin of an appetizer: A look at the creation of calamari". Salon. Retrieved 1 September 2014.
^ Aquatic Sciences and Fisheries Abstracts - Google Books
^ a b National Oceanic and Atmospheric Administration - United States. National Oceanic and Atmospheric Administration - Google Books
^ Protein resources and technology: status and research needs - Max Milner, Nevin S. Scrimshaw, Daniel I-chyau Wang - Google Books
^ New Scientist - Google Books
^ Using the seas to serve people: a report on the Massachusetts Institute of ... - Bronwyn Hurd, Massachusetts Institute of Technology. Sea Grant Program - Google Books
^ "calamari". The Free Dictionary.
^ Harper, Douglas. "calamari". Online Etymology Dictionary.
^ calamarius. Charlton T. Lewis and Charles Short. A Latin Dictionary on Perseus Project.
^ Babibiotis, Georgios (2002). "καλαμάρι". Λεξικό της Νεάς Ελληνικής Γλώσσας [Dictionary of Modern Greek] (in Greek).
^ Beekes, Robert (2010). "κάλαμος". Etymological Dictionary of Greek. Leiden Indo-European Etymological Dictionary Series. With the assistance of Lucien van Beek. Brill.
^ καλαμάριον, κάλαμος. Liddell, Henry George; Scott, Robert; A Greek–English Lexicon at the Perseus Project.
^ "Sea Food Allergy". Allergy Society of South Africa. Archived from the original on 2010-04-02. Retrieved 2010-07-04.
^ Auckland Allergy Clinic, "Seafood Allergy" Archived 2011-08-03 at the Wayback Machine
Media related to Squid as food at Wikimedia Commons
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China the People's Republic of China, is a country in East Asia and the world's most populous country, with a population of around 1.404 billion. Covering 9,600,000 square kilometers, it is the third- or fourth-largest country by total area. Governed by the Communist Party of China, the state exercises jurisdiction over 22 provinces, five autonomous regions, four direct-controlled municipalities, the special administrative regions of Hong Kong and Macau. China emerged as one of the world's earliest civilizations, in the fertile basin of the Yellow River in the North China Plain. For millennia, China's political system was based on hereditary monarchies, or dynasties, beginning with the semi-legendary Xia dynasty in 21st century BCE. Since China has expanded, re-unified numerous times. In the 3rd century BCE, the Qin established the first Chinese empire; the succeeding Han dynasty, which ruled from 206 BC until 220 AD, saw some of the most advanced technology at that time, including papermaking and the compass, along with agricultural and medical improvements.
The invention of gunpowder and movable type in the Tang dynasty and Northern Song completed the Four Great Inventions. Tang culture spread in Asia, as the new Silk Route brought traders to as far as Mesopotamia and Horn of Africa. Dynastic rule ended in 1912 with the Xinhai Revolution; the Chinese Civil War resulted in a division of territory in 1949, when the Communist Party of China established the People's Republic of China, a unitary one-party sovereign state on Mainland China, while the Kuomintang-led government retreated to the island of Taiwan. The political status of Taiwan remains disputed. Since the introduction of economic reforms in 1978, China's economy has been one of the world's fastest-growing with annual growth rates above 6 percent. According to the World Bank, China's GDP grew from $150 billion in 1978 to $12.24 trillion by 2017. Since 2010, China has been the world's second-largest economy by nominal GDP and since 2014, the largest economy in the world by purchasing power parity.
China is the world's largest exporter and second-largest importer of goods. China is a recognized nuclear weapons state and has the world's largest standing army and second-largest defense budget; the PRC is a permanent member of the United Nations Security Council as it replaced the ROC in 1971, as well as an active global partner of ASEAN Plus mechanism. China is a leading member of numerous formal and informal multilateral organizations, including the Shanghai Cooperation Organization, WTO, APEC, BRICS, the BCIM, the G20. In recent times, scholars have argued that it will soon be a world superpower, rivaling the United States; the word "China" has been used in English since the 16th century. It is not a word used by the Chinese themselves, it has been traced through Portuguese and Persian back to the Sanskrit word Cīna, used in ancient India."China" appears in Richard Eden's 1555 translation of the 1516 journal of the Portuguese explorer Duarte Barbosa. Barbosa's usage was derived from Persian Chīn, in turn derived from Sanskrit Cīna.
Cīna was first used including the Mahābhārata and the Laws of Manu. In 1655, Martino Martini suggested that the word China is derived from the name of the Qin dynasty. Although this derivation is still given in various sources, it is complicated by the fact that the Sanskrit word appears in pre-Qin literature; the word may have referred to a state such as Yelang. The meaning transferred to China as a whole; the origin of the Sanskrit word is still a matter of debate, according to the Oxford English Dictionary. The official name of the modern state is the "People's Republic of China"; the shorter form is "China" Zhōngguó, from zhōng and guó, a term which developed under the Western Zhou dynasty in reference to its royal demesne. It was applied to the area around Luoyi during the Eastern Zhou and to China's Central Plain before being used as an occasional synonym for the state under the Qing, it was used as a cultural concept to distinguish the Huaxia people from perceived "barbarians". The name Zhongguo is translated as "Middle Kingdom" in English.
Archaeological evidence suggests that early hominids inhabited China between 2.24 million and 250,000 years ago. The hominid fossils of Peking Man, a Homo erectus who used fire, were discovered in a cave at Zhoukoudian near Beijing; the fossilized teeth of Homo sapiens have been discovered in Fuyan Cave in Hunan. Chinese proto-writing existed in Jiahu around 7000 BCE, Damaidi around 6000 BCE, Dadiwan from 5800–5400 BCE, Banpo dating from the 5th millennium BCE; some scholars have suggested. According to Chinese tradition, the first dynasty was the Xia, which emerged around 2100 BCE; the dynasty was considered mythical by historians until scientific excavations found early Bronze Age sites at Erlitou, Henan in 1959. It remains unclear whether these sites are the remains of the Xia dynasty or of another culture from the same period; the succeeding Shang dynasty is the earliest to be confirmed by contemporary records. The Shang ruled the plain of the Yellow River in eastern China from the 17th to the 11th century BCE.
Their oracle bone script
Cyprus the Republic of Cyprus, is an island country in the Eastern Mediterranean and the third largest and third most populous island in the Mediterranean, located south of Turkey, west of Syria and Lebanon, northwest of Israel, north of Egypt, southeast of Greece. The earliest known human activity on the island dates to around the 10th millennium BC. Archaeological remains from this period include the well-preserved Neolithic village of Khirokitia, Cyprus is home to some of the oldest water wells in the world. Cyprus was settled by Mycenaean Greeks in two waves in the 2nd millennium BC; as a strategic location in the Middle East, it was subsequently occupied by several major powers, including the empires of the Assyrians and Persians, from whom the island was seized in 333 BC by Alexander the Great. Subsequent rule by Ptolemaic Egypt, the Classical and Eastern Roman Empire, Arab caliphates for a short period, the French Lusignan dynasty and the Venetians, was followed by over three centuries of Ottoman rule between 1571 and 1878.
Cyprus was placed under the UK's administration based on the Cyprus Convention in 1878 and was formally annexed by Britain in 1914. While Turkish Cypriots made up 18% of the population, the partition of Cyprus and creation of a Turkish state in the north became a policy of Turkish Cypriot leaders and Turkey in the 1950s. Turkish leaders for a period advocated the annexation of Cyprus to Turkey as Cyprus was considered an "extension of Anatolia" by them. Following nationalist violence in the 1950s, Cyprus was granted independence in 1960; the crisis of 1963–64 brought further intercommunal violence between Greek Cypriots and Turkish Cypriots, which displaced more than 25,000 Turkish Cypriots into enclaves and brought the end of Turkish Cypriot representation in the republic. On 15 July 1974, a coup d'état was staged by Greek Cypriot nationalists and elements of the Greek military junta in an attempt at enosis, the incorporation of Cyprus into Greece; this action precipitated the Turkish invasion of Cyprus on 20 July, which led to the capture of the present-day territory of Northern Cyprus in the following month, after a ceasefire collapsed, the displacement of over 150,000 Greek Cypriots and 50,000 Turkish Cypriots.
A separate Turkish Cypriot state in the north was established by unilateral declaration in 1983. These events and the resulting political situation are matters of a continuing dispute; the Republic of Cyprus has de jure sovereignty over the entire island, including its territorial waters and exclusive economic zone, with the exception of the Sovereign Base Areas of Akrotiri and Dhekelia, which remain under the UK's control according to the London and Zürich Agreements. However, the Republic of Cyprus is de facto partitioned into two main parts: the area under the effective control of the Republic, located in the south and west, comprising about 59% of the island's area. Another nearly 4% of the island's area is covered by the UN buffer zone; the international community considers the northern part of the island as territory of the Republic of Cyprus occupied by Turkish forces. The occupation is viewed as illegal under international law, amounting to illegal occupation of EU territory since Cyprus became a member of the European Union.
Cyprus is a major tourist destination in the Mediterranean. With an advanced, high-income economy and a high Human Development Index, the Republic of Cyprus has been a member of the Commonwealth since 1961 and was a founding member of the Non-Aligned Movement until it joined the European Union on 1 May 2004. On 1 January 2008, the Republic of Cyprus joined the eurozone; the earliest attested reference to Cyprus is the 15th century BC Mycenaean Greek, ku-pi-ri-jo, meaning "Cypriot", written in Linear B syllabic script. The classical Greek form of the name is Κύπρος; the etymology of the name is unknown. Suggestions include: the Greek word for the Mediterranean cypress tree, κυπάρισσος the Greek name of the henna tree, κύπρος an Eteocypriot word for copper, it has been suggested, for example, that it has roots in the Sumerian word for copper or for bronze, from the large deposits of copper ore found on the island. Through overseas trade, the island has given its name to the Classical Latin word for copper through the phrase aes Cyprium, "metal of Cyprus" shortened to Cuprum.
The standard demonym relating to Cyprus or its people or culture is Cypriot. The terms Cypriote and Cyprian are used, though less frequently; the earliest confirmed site of human activity on Cyprus is Aetokremnos, situated on the south coast, indicating that hunter-gatherers were active on the island from around 10,000 BC, with settled village communities dating from 8200 BC. The arrival of the first humans correlates with the extinction of the dwarf hippos and dwarf elephants. Water wells discovered by archaeologists in western Cyprus are believed to be among the oldest in the world, dated at 9,000 to 10,500 years old. Remains of an 8-month-old cat were discovered buried with a human body at a separate Neolithic site in Cyprus; the grave is estimated to be 9,500 years old, predating ancient Egyptian civilisation and pushing back the ear
Tzatziki, cacık or tarator is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, salt, olive oil, sometimes with vinegar or lemon juice, herbs such as dill, mint and thyme, it is served as a cold appetizer or a side dish. The Greek word tzatziki comes from the Turkish word cacık. According to Olga Razuvajeva, the word comes from the Armenian cacıg; the root cac is related to several words in Western Asian languages. Persian zhazh refers to various herbs used for cooking. Evliya Çelebi's 17th-century Seyâhatnâme travelogue defined cacıχ as a kind of herb, added to food. Ahmet Vefik Pasha's 1876 Ottoman dictionary defined cacık as an herb salad with yogurt; this remains the most common definition today. The form tarator is found in languages from the Balkans to the Levant, appears to be of Slavic origin, coming from Bulgaria. Greek-style tzatziki sauce is served as a side with meat dishes.
It may be served as part of an assorted meze small plate platter, traditionally served with the anise-flavored liquor called ouzo. Tzatziki is made of strained yogurt mixed with cucumbers, salt, olive oil, sometimes lemon juice, dill or mint or parsley; some variations are made with cattails or purslane, tofu and seasoned with Vege-sal and either whole allspice or spicebush berries. Purslane is called glistrida in Greek and this may be called glistrida me yiaourti meaning "purslane and yogurt salad" rather than tzatziki. One simple recipe calls for olive oil, red wine vinegar and dill. Another is made with purslane, cilantro and ground coriander, along with the standard yogurt-cucumber base. Turkish cacık is made by combining a bit of water and yogurt in a deep bowl together with garlic and different combinations of fresh vegetables and herbs; the amount of water used depends on how thick the cook wants the cacık to be—sometimes the dish is served as a cold soup, but it can be made thicker according to taste.
Labneh may be substituted for some of the yogurt. Garlic is crushed in a mortar and pestle together with salt and the cucumbers are either chopped or grated; the crushed garlic and cucumber are combined before the dish is garnished with some combination of aleppo pepper, sumac or mint. It is popular during summer months and may optionally be served with ice; when shredded carrots are added along with the cucumber it is called havuçlu cacık. In Turkey tarator is called balkan cacığı and is made with fresh scallions and mint. Other cacık varieties may include chopped red pepper and fresh parsley. Dill can optionally be added as well; some recipes add a tablespoon of vinegar. One version with basil is made with made with ground walnuts and chopped fresh basil. Not all cacıks are made with shredded cucumber—sometimes various types of leafy greens or herbs are used in combination with other ingredients. For example, one version calls for fresh dill, it can be made into a type of salad with purslane. Sometimes it is made with unripe almonds called çağla in Turkish.
It may be made from wild edible plants like çıtlık and eaten in a wrap called dürüm. For cacıklı arap köftesi, kofta made from a mix of bulgur and ground meat is served over cacık. In this case the cacık is made with chard rather than the usual cucumber. Bulgurlu madımak cacığı is made with cracked wheat, cucumber and a type of knotweed called madımak. There are dishes similar to tzatziki called tarator in many Balkan countries. Tarator is more prepared as a cold soup, popular in the summer, it is made of yogurt, garlic, dill, vegetable oil, water, is served chilled or with ice. Local variations may omit nuts or dill, or add bread; the cucumbers may on rare occasions be replaced with lettuce or carrots. The thicker variation more similar to Tzatziki is sometimes known as "dry tarator", or as "Snezhanka" salad, which means "Snow white salad", is served as an appetizer or side dish. During preparation, the yogurt is hung for several hours in a kerchief and loses about half of its water; the cucumbers, minced walnuts and vegetable oil are added.
In Bulgaria, Tarator is a popular meze, but served as a side dish along with Shopska salad with most meals. Sunflower oil and Olive oil more used, walnut is sometimes omitted. Tarator is seasoned with dill, both of which can be omitted. It's a common refresher during the summer. In Albania, Tarator is a popular dish in summer time, it is served cold and is made from yoghurt, parsley, cucumber and olive oil. Fried squids are offered with Tarator. In Cyprus, the dish is known as "ταλαττούρι" and is not a soup like Bulgarian tarator but more of a dipping sauce, it is made from strained yogurt, sliced cucumbers, minced garlic cloves and sprinkled with oregano and sometimes olive oil. Similar dishes in Iraq are known as jajeek, they are served as meze to accompany alcoholic drinks Arak, an Ouzo-like drink made from dates. A similar dish in Iran is called ash-e doogh, instead of cucumbers it contains a variety of herbs such as basil, mint, black pepper and raisins. In this style, sometimes dried bread chips, chopp
Tempura is a Japanese dish consisting of seafood or vegetables that have been battered and deep fried. The dish was influenced by fritter-cooking techniques introduced by Portuguese residing in Nagasaki in the 16th century, the name "tempura" relates to that origin. A light batter is made of soft wheat flour. Eggs, baking soda or baking powder, oil, and/or spices may be added. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when cooked; the batter is kept cold by adding ice, or by placing the bowl inside a larger bowl with ice in it. Overmixing the batter will result in activation of wheat gluten, which causes the flour mixture to become soft and dough-like when fried. Specially formulated tempura flour is available in worldwide supermarkets; this is light flour, contains leaveners such as baking powder. Tempura does not use breadcrumbs in the coating.
Fried foods which are coated with breadcrumbs are considered to be furai, Japanese-invented Western-style deep fried foods, such as tonkatsu or ebi furai. Thin slices or strips of vegetables or seafood are dipped in the batter briefly deep-fried in hot oil. Vegetable oil or canola oil are most common. Many specialty shops still use sesame oil or tea seed oil, it is thought certain compounds in these oils help to produce light, crispier batter; the bits of batter are scooped out between batches of tempura, so they do not burn and leave a bad flavor in the oil. A small mesh scoop is used for this purpose. Tenkasu are reserved as ingredients in other dishes or as a topping. Various seafood and vegetables are used as the ingredients in traditional tempura; the most popular seafood tempura is ebi tempura. Types of seafood used in tempura includes: Vegetables tempura is called yasai tempura; the all vegetable tempura might be served as a vegetarian dish. Types of vegetables includes: Cooked bits of tempura are either eaten with dipping sauce, salted without sauce, or used to assemble other dishes.
Tempura is served with grated daikon and eaten hot after frying. In Japan, it is found in bowls of soba or udon soup in the form of a shrimp, shiso leaf, or fritter; the most common sauce is tentsuyu sauce. Alternatively, tempura may be sprinkled with sea salt before eating. Mixtures of powdered green tea and salt or yuzu and salt are used. Kakiage is a type of tempura made with mixed vegetable strips, such as onion and burdock, sometimes including shrimp or squid, which are deep fried as small round fritters. Tempura is used in combination with other foods; when served over soba, it is called tempura tensoba. Tempura is served as a donburi dish where tempura shrimp and vegetables are served over steamed rice in a bowl and on top of udon soup. Earlier Japanese deep-fried food was either fried without breading or batter, or fried with rice flour. However, toward the end of the 16th century, a fritter-cooking technique using flour and eggs as a batter was acquired from Portuguese missionaries and merchants from the region of Alentejo, who resided in Nagasaki.
It came about as a way to fulfill the fasting and abstinence rules for Catholics surrounding the quarterly ember days. Hence, the etymology of the word, tempura. In those days, tempura in Nagasaki was deep-fried in lard with a batter consisting of flour, water and salt, unlike the modern version, was eaten without a dipping sauce. In the beginning of the 17th century around the Tokyo Bay area, the raw materials of tempura and its method underwent a remarkable change as the Yatai culture gained more popularity. Making the best use of fresh seafood while preserving its delicate taste, tempura used only flour and water as ingredients and the batter was not flavored; as the batter was mixed minimally in cold water, it avoided the dough-like stickiness caused by the activation of wheat gluten, resulting in the crispy texture, now characteristic of tempura. It became customary to eat tempura by dipping in a sauce mixed with grated daikon just before it was eaten. Today in Japan the mainstream of tempura recipes originate from "Tokyo style" tempura, invented at the food stalls along the riverside fish market in the Edo period.
There are several factors for the popularization and flourishing of tempura at Tokyo Bay in the Edo period. The abundance of seafood in the Tokyo Bay is the basic factor. In addition, as oil extraction techniques advanced, cooking oil became inexpensive. In those days, serving deep-fried foods indoors was prohibited in Edo due to a possible fire hazard. Traditional Japanese housing was constructed with paper and wood which could catch fire from the tempura oil. For that reason, tempura gained popularity as fast food eaten outside at the food stall. Eating tempura in those days was made to be convenient like fast food as tempura was skewered and eaten with a dipping sauce. Tempura has been considered as one of "the Edo Delicacies" along with soba and sushi which were food stall take outs; the modern tempura recipe was first published in 1671 in the cook book called "料理献立抄". After t
Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles and tofu, utensils such as chopsticks and the wok, can now be found worldwide; the preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers and deserts have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial and noble preference plays a role in the change of Chinese cuisines; because of imperial expansion and trading and cooking techniques from other cultures are integrated into Chinese cuisines over time.
The most praised "Four Major Cuisines" are Chuan, Lu, Yue and Huaiyang, representing West, North and East China cuisine correspondingly. The modern "Eight Cuisines" of China are Anhui, Fujian, Jiangsu, Shandong and Zhejiang cuisines. Color and taste are the three traditional aspects used to describe Chinese food, as well as the meaning and nutrition of the food. Cooking should be appraised with respect to the ingredients used, cooking time and seasoning. Chinese society valued gastronomy, developed an extensive study of the subject based on its traditional medical beliefs. Chinese culture centered around the North China Plain; the first domesticated crops seem to have been the foxtail and broomcorn varieties of millet, while rice was cultivated in the south. By 2000 BC, wheat had arrived from western Asia; these grains were served as warm noodle soups instead of baked into bread as in Europe. Nobles hunted various wild game and consumed mutton and dog as these animals were domesticated. Grain was stored against famine and flood and meat was preserved with salt, vinegar and fermenting.
The flavor of the meat was enhanced by cooking it in animal fats though this practice was restricted to the wealthy. By the time of Confucius in the late Zhou, gastronomy had become a high art. Confucius discussed the principles of dining: "The rice would never be too white, the meat would never be too finely cut... When it was not cooked right, man would not eat; when it was cooked bad, man would not eat. When the meat was not cut properly, man would not eat; when the food was not prepared with the right sauce, man would not eat. Although there are plenty of meats, they should not be cooked more than staple food. There is no limit for alcohol, before a man gets drunk." During Shi Huangdi's Qin dynasty, the empire expanded into the south. By the time of the Han dynasty, the different regions and cuisines of China's people were linked by major canals and leading to a greater complexity in the different regional cuisines. Not only is food seen as giving "qi", but food is about maintaining yin and yang.
The philosophy behind it was rooted in the I Ching and Chinese traditional medicine: food was judged for color, aroma and texture and a good meal was expected to balance the Four Natures and the Five Tastes. Salt was used as a preservative from early times, but in cooking was added in the form of soy sauce, not at the table; the predominance of chopsticks and spoons as eating utensils necessitated that most food be prepared in bite-sized pieces or be so tender that it could be picked apart. By the Later Han period, writers complained of lazy aristocrats who did nothing but sit around all day eating smoked meats and roasts. During the Han dynasty, the Chinese developed methods of food preservation for military rations during campaigns such as drying meat into jerky and cooking and drying grain. Chinese legends claim that the roasted, flat bread shaobing was brought back from the Xiyu by the Han dynasty General Ban Chao, that it was known as hubing; the shaobing is believed to be descended from the hubing.
Shaobing is believed to be related to the Persian nan and Central Asian nan, as well as the Middle Eastern pita. Foreign westerners sold sesame cakes in China during the Tang dynasty. During the Southern and Northern Dynasties non-Han people like the Xianbei of Northern Wei introduced their cuisine to northern China, these influences continued up to the Tang dynasty, popularizing meat like mutton and dairy products like goat milk and Kumis among Han people, it was during the Song dynasty that Han Chinese developed an aversion to dairy products and abandoned the dairy foods introduced earlier. The Han Chinese rebel Wang Su who received asylum in the Xianbei Northern Wei after fleeing from Southern Qi, at first could not stand eating dairy products like goat's milk and meat like mutton and had to consume tea and fish instead, but after a few years he was able to eat yogurt and lamb, the Xianbei Emperor asked him which of the foods of China he preferred, fish vs mutton and tea vs yogurt; the great migration of Chinese people south during the invasions preceding and during the Song dynasty increased the relative importance of southern Chinese staples such as rice and congee.
Su Dongpo has improved the red brai
Fish and chips is a hot dish of English origin consisting of fried fish in batter served with chips. It is an early example of culinary fusion. Fish and chips first appeared in the UK in the 1860s. By 1910 there were more than 25,000 fish and chip shops across the UK, by the 1930s there were over 35,000. Fish and chips are now a staple takeaway meal in numerous countries in English-speaking and Commonwealth countries; the tradition in the UK of fish battered and fried in oil may have come from Jewish immigrants from Spain and Portugal. Western Sephardic Jews settling in England as early as the 16th century would have prepared fried fish in a manner similar to pescado frito, coated in flour fried in oil. Charles Dickens mentions "fried fish warehouses" in Oliver Twist, in 1845 Alexis Soyer in his first edition of A Shilling cookery for the People, gives a recipe for "Fried fish, Jewish fashion", dipped in a batter of flour and water; the exact location of the first fish and chip shop is unclear.
The earliest known shops were opened in the 1860s, in London by Joseph Malin and in Mossley, near Oldham, Lancashire, by John Lees. However, fried fish, as well as chips, had existed independently for at least fifty years, so the possibility that they had been combined at an earlier time cannot be ruled out. Fish and chips became a stock meal among the working classes in England as a consequence of the rapid development of trawl fishing in the North Sea, the development of railways which connected the ports to major industrial cities during the second half of the 19th century, so that fresh fish could be transported to the populated areas. Deep-fried chips as a dish may have first appeared in England in about the same period: the Oxford English Dictionary notes as its earliest usage of "chips" in this sense the mention in Charles Dickens' A Tale of Two Cities: "Husky chips of potatoes, fried with some reluctant drops of oil"; the modern fish-and-chip shop originated in the United Kingdom, although outlets selling fried food occurred throughout Europe.
Early fish-and-chip shops had only basic facilities. These consisted principally of a large cauldron of cooking fat, heated by a coal fire; the fish-and-chip shop evolved into a standard format, with the food served, in paper wrappings, to queuing customers, over a counter in front of the fryers. By 1910, there were more than 25,000 fish and chip shops across the country, in the 1920s there were more than 35,000 shops; as a boy Alfred Hitchcock lived above a fish and chip shop in London, the family business. According to Professor John Walton, author of Fish and Chips and the British Working Class, the British government made safeguarding supplies of fish and chips during World War I a priority: "The cabinet knew it was vital to keep families on the home front in good heart, unlike the German regime that failed to keep its people well fed". In 1928, Harry Ramsden opened his first chip shop in Guiseley, West Yorkshire. On a single day in 1952, the shop served 10,000 portions of fish and chips, earning a place in the Guinness Book of Records.
In George Orwell's The Road to Wigan Pier, which documents his experience of working class life in the north of England, the author considered fish and chips chief among the'home comforts' which acted as a panacea to the working classes. During World War II, fish and chips remained one of the few foods in the United Kingdom not subject to rationing. Prime Minister Winston Churchill referred to the combination of fish and chips as "the good companions". John Lennon enjoyed his fish and chips—a staple of the working class—smothered in ketchup. British fish and chips were served in a wrapping of old newspapers but this practice has now ceased, with plain paper, cardboard, or plastic being used instead. In the United Kingdom, the Fish Labelling Regulations 2003 and in Ireland the European Communities Regulations 2003 enact directive 2065/2001/EC, mean that "fish" must be sold with the particular commercial name or species named. In the United Kingdom the Food Standards Agency guidance excludes caterers from this.
A prominent meal in British culture, the dish became popular in wider circles in London and South East England in the middle of the 19th century: Charles Dickens mentions a "fried fish warehouse" in Oliver Twist, first published in 1838, while in the north of England a trade in deep-fried chipped potatoes developed. The first chip shop stood on the present site of Oldham's Tommyfield Market, it remains unclear when and where these two trades combined to become the fish-and-chip shop industry we know. A Jewish immigrant, Joseph Malin, opened the first recorded combined fish-and-chip shop in London in 1860 or in 1865; the concept of a fish restaurant, as opposed to take-away, was introduced by Samuel Isaacs who ran a thriving wholesale and retail fish business throughout London and the South of England in the latter part of the 19th century. Isaacs' first restaurant opened in London in 1896 serving fish and chips and butter, tea for nine pence, its popularity ensured a rapid expansion of the chain.
The restaurants were carpeted, had table service, flowers, chi
Gladius (cephalopod)
The gladius, or pen, is a hard internal bodypart found in many cephalopods of the superorder Decapodiformes and in a single extant member of the Octopodiformes, the vampire squid. It is so named for its superficial resemblance to the Roman short sword of the same name, is a vestige of the ancestral mollusc shell, external; the gladius is located dorsally within the mantle and extends for its entire length. Composed of chitin, it lies within the shell sac, responsible for its secretion. Gladii are known from a number of extinct cephalopod groups, including teudopseids and prototeuthids. Gladii are shaped in many distinctive ways and vary between species, though are like a feather or leaf; some examples are shown below. Cuttlebone Belemnoidea Argonaut Nautilus Mollusc shell Bizikov, V. A.. Squid gladius: its use for the study of growth, intraspecies structure and evolution. Ph. D. Thesis. Institute of Oceanology, SSSR Academy of Sciences, Moscow. 513 pp. Toll, R. B.. The comparative morphology of the gladius in the order Teuthoidea in relation to systematics and phylogeny.
Ph. D. Thesis. University of Miami, Coral Gables, Florida. 390 pp. Toll, R. B.. The gladius in teuthoid systematics. Smithsonian Contributions to Zoology 586: 55–67
Squid [videos]
Squid are cephalopods in the superorder Decapodiformes with elongated bodies, large eyes, eight arms and two tentacles. Like all other cephalopods, squid have a distinct head, bilateral symmetry, and a mantle. They are mainly soft-bodied, like octopuses, but have a small internal skeleton in the …
Caribbean reef squid (Sepioteuthis sepioidea)
Basic squid features (ventral aspect)
Fish and chips [videos]
Fish and chips is a hot dish of English origin consisting of fried fish in batter served with chips. It is a common take-away food within the United Kingdom and an early example of culinary fusion. Fish and chips first appeared in the UK in the 1860s. By 1910 there were more than 25,000 fish and …
A standard serving of fish and chips with a slice of lemon and side of greenery.
Fish and chips, served in a paper wrapper (greaseproof paper inner and ordinary paper outer), as a "takeaway"
A blue plaque in Oldham (Greater Manchester) in England marking the 1860s origins of the fish and chip shop and the fast food industry
Fish and chips traditionally wrapped in white paper and newspaper
Spanish cuisine [videos]
Spanish cuisine is heavily influenced by historical processes that shaped local culture and society in some of Europe's Iberian Peninsula territories. Geography and climate had great influence on cooking methods and available ingredients. These cooking methods and ingredients are still present in …
Jamón Ibérico. In 2007 and 2010, BEHER "Bellota Oro" was chosen as "Best ham in the world" in IFFA Delicat
Pintxos in San Sebastián
Roast lechazo
Japan [videos]
Japan is an island country in East Asia. Located in the Pacific Ocean, it lies off the eastern coast of the Asian continent and stretches from the Sea of Okhotsk in the north to the East …
Samurai warriors facing Mongols during the Mongol invasions of Japan; Suenaga, 1293
Emperor Meiji (1868–1912), in whose name imperial rule was restored at the end of the Tokugawa shogunate
Japanese officials surrendering to the Allies on September 2, 1945, in Tokyo Bay, ending World War II
The Japanese archipelago as seen from satellite
Tapas [videos]
A tapa is an appetizer or snack in Spanish cuisine and translates to small portion of any kind of Spanish cuisine. — Tapa may be cold or hot. — In some bars and restaurants in …
Tapas bar and restaurant at Plaza Mayor, Madrid
Tapas (pintxos) and Jamón serrano in a San Sebastián's bar
Banderillas, skewer with pickles
Papas arrugadas with red mojo sauce
Tzatziki [videos]
Tzatziki, cacık or tarator is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and …
Tzatziki served as meze small plate
Turkish Cacik seasoned with Aleppo pepper and mint
Bulgarian Tarator served as soup
Image: Cacik 1
Mantle (mollusc) [videos]
The mantle is a significant part of the anatomy of molluscs: it is the dorsal body wall which covers the visceral mass and usually protrudes in the form of flaps well beyond the visceral mass itself. — In many …
European squid (Loligo vulgaris). The mantle is all that is visible behind the head: the outer body wall and the fins are all part of the mantle.
The brightly coloured mantle of a giant clam protects it from bright sunlight.
The cuttlefish uses its mantle cavity for jet propulsion
Photo of Haliotis asinina with the shell removed.
Cephalopod beak [videos]
All extant cephalopods have a two-part beak, or rostrum, situated in the buccal mass and surrounded by the muscular head appendages. The dorsal mandible fits into the ventral mandible and together they function in a scissor-like fashion. The beak may also be referred to as the …
The beak of a giant squid, surrounded by the buccal mass and limbs
Image: Lower beak Chiroteuthis picteti side view
Image: Lower beak Chiroteuthis picteti oblique view
Image: Upper beak Chiroteuthis picteti oblique view
Gladius (cephalopod) [videos]
The gladius, or pen, is a hard internal bodypart found in many cephalopods of the superorder Decapodiformes and in a single extant member of the Octopodiformes, the vampire squid. It is so named for its superficial resemblance to …
Gladius, showing measurement of rachis and vane
Paralarval chiroteuthids (such as the Chiroteuthis veranyi pictured) are unusual in that they possess a greatly elongated gladius extending well beyond the fins; this supports a long, trailing tail-like structure.
Fossilised gladius of Teudopsis
Fossilised gladius of Trachyteuthis
Chinese cuisine [videos]
Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other …
Xièfěn shīzi tóu or "lion's head with crab meat" is a traditional meatball soup from Jiangsu, East China. Crab roes are embedded in the top as decoration.
A Quanjude cook is slicing Peking roast duck. Peking duck is eaten by rolling together with scallion, cucumber and sweet bean sauce using steamed pancakes.
Dàzhǔ gānsī is a typical soup dish of Huaiyang cuisine. It is made of finely sliced dried tofu, chicken, ham and bamboo shoot, and ingredients need to be braised with shrimp in chicken soup. It was highly praised by the Qianlong emperor.
Làzǐ Jī, stir-fried chicken with chili and Sichuan pepper in Sichuan style.
China [videos]
China, officially the People's Republic of China, is a country in East Asia and the world's most populous country, with a population of around 1.404 billion. Covering approximately 9,600,000 square kilometers, it is the third- or fourth-largest country by total area …
China's First Emperor, Qin Shi Huang, is famed for having united the Warring States' walls to form the Great Wall of China. Most of the present structure, however, dates to the Ming dynasty.
A detail from Along the River During the Qingming Festival, a 12th-century painting showing everyday life in the Song dynasty's capital, Bianjing (present-day Kaifeng)
A 19th-century depiction of the Taiping Rebellion (1850–1864)
The Eight-Nation Alliance invaded China to defeat the anti-foreign Boxers and their Qing backers.
Thailand [videos]
Thailand, officially the Kingdom of Thailand and formerly known as Siam, is a country at the center of the Southeast Asian Indochinese peninsula composed of 76 provinces. At 513,120 km2 and over 68 million people, Thailand is the …
Painting by Johannes Vingboons of Ayutthaya, c. 1665
King Chulalongkorn with Tsar Nicholas II in Saint Petersburg, during his first Grand Tour in 1897
Coronation of King Bhumibol Adulyadej.
United Front for Democracy Against Dictatorship, Red Shirts, protest in 2010
Hong Kong [videos]
Hong Kong, officially the Hong Kong Special Administrative Region of the People's Republic of China and commonly abbreviated as HK, is a special administrative region on the eastern side of the Pearl River estuary in southern …
The legislature meets in the Legislative Council Complex in Tamar.
Presentation of a 2014 electoral-reform consultation report
Stacked apartment units in Quarry Bay's Montane Mansion, an example of architectural compression common in Hong Kong
Hong Kong is one of the world's busiest container ports.
Sashimi [videos]
Sashimi is a Japanese delicacy consisting of very fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. — Origin — The word sashimi means "pierced body", i.e. "刺身" = sashimi, where 刺し = sashi and 身 = mi …
A dish of Fish Sashimi
Assorted sashimi: tuna, cuttlefish, and seabream
Plate of fugu sashimi (thinly sliced puffer fish)
Sashimi bōchō kitchen knife for sashimi
Tempura [videos]
Tempura is a Japanese dish usually consisting of seafood or vegetables that have been battered and deep fried. The dish was influenced by fritter-cooking techniques introduced by Portuguese residing in Nagasaki in the 16th century, and the name "tempura" relates …
Tempura shrimp and vegetables
Tenzaru (Tempura and Soba)
Nabemono [videos]
Nabemono, or simply nabe, is a variety of Japanese hot pot dishes, also known as one pot dishes and "things in a pot." — Description — Most nabemono are stews and soups served during the colder seasons. In modern Japan …
Sukiyaki in udonsuki-style and raw eggs in bowls
Udon suki
Harihari-nabe
Image: Chankonabe example ebisu zoomin
Korea [videos]
Korea is a region in East Asia. Since 1948, it has been divided between two distinct sovereign states: North Korea and South Korea. Korea consists of the Korean Peninsula, Jeju Island, and several minor islands near the peninsula. Korea is bordered by China to the northwest, Russia to the …
Seokguram Grotto from the Silla era, a UNESCO World Heritage Site
Unified Silla and Balhae in the 8th century AD
Gyeongbokgung Palace
Donggwoldo
Anju (food) [videos]
Anju is a Korean term for food consumed with alcohol. It consists of a variety of foods, including both main dishes and side dishes. Consuming food with alcohol is a widespread practice in Korea, especially when the alcoholic beverage soju is involved. Food consumed with alcohol …
Bulgogi and nakji bokkeum being served as anju along with soju
Jokbal, boiled pig's feet in soy sauce, similar to eisbein in German cuisine.
Image: Korean.cuisine Anju nogari.and.nuts
Image: Korean.cuisine Nakjibokkeum 01
Jeotgal [videos]
Jeotgal or jeot, translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, jeotgal can range from flabby, solid pieces to clear, broth-like liquid. Solid jeotgal are usually eaten …
Image: Changnan jeot
Image: Aekjeot
Image: Channanjeot (pollock intestines)
Image: Ganjanggejang (marinated crab)
Chili powder [videos]
Chili powder is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices. It is used as a spice to add pungency or …
Chili powder for sale in Bolivia
Image: Aleppopepper
Image: Anchochilipowder
Image: Pilipili spice
Banchan [videos]
Banchan or bansang is a collective name for small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish or all of them …
Various namul
Image: Banchan
Image: Korean cuisine Banchan 11
Image: 0606 hanjeongsik damyang
Bap (food) [videos]
Bap is a Korean name of cooked rice prepared by boiling rice and/or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away. Special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of …
Image: Bap (cooked rice)
Image: Korea Icheon Dolsotbap Cooked rice in a stone pot 01
Image: Tteumul
Image: Nurungji (scorched rice)
Alcoholic drink [videos]
An alcoholic drink is a drink that contains ethanol, a type of alcohol produced by fermentation of grains, fruits, or other sources of sugar. Drinking alcohol plays an important social role in many cultures. Most countries have laws regulating the production, sale, and …
A selection of alcoholic drinks. From left to right: red wine, malt whisky, lager, sparkling wine, lager, cherry liqueur and red wine.
A liquor store in the United States. Global sales of alcoholic drinks exceeded $1 trillion in 2014.
Wine (left) and beer (right) are served in different glasses.
These flaming cocktails illustrate that high-proof alcohol will readily catch fire and burn.
Philippines [videos]
The Philippines, officially the Republic of the Philippines, is an archipelagic country in Southeast Asia. Situated in the western Pacific Ocean, it consists of about 7,641 …
Philip II of Spain.
Tabon Caves are the site of one of the oldest human remains found in the Philippines: Tabon Man
The Kris (or Kalis), sacred swords used by uncolonized Filipinos, that were wielded as standard weapons.
An old oil painting on the inside of a wooden chest, circa 1640-1650, depicting Intramuros, a walled city that was built over the burnt ruins of Bruneian controlled Maynila, center of the Spanish colony.
Philippine adobo [videos]
Philippine adobo is a popular Filipino dish and cooking process in Filipino cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the …
Chicken adobo
Chicken adobo with broccoli
Pork adobo with shallots
Beef adobo
Squid as food [videos]
Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes but is also used for some octopus dishes as well, notably fried squid/octopus. There are many ways to prepare and cook squid, with every country and region having its own recipes …
Rice vermicelli [videos]
Rice vermicelli are a thin form of rice noodles. They are sometimes referred to as rice noodles, rice sticks, or bee hoon, but they should not be confused with cellophane noodles which are a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains itself …
Strands of rice vermicelli
Guilin rice noodles
Singapore fried rice noodles
Bún Thịt Nướng Chả Giò
India [videos]
India, also known as the Republic of India, is a country in South Asia. It is the seventh largest country by area and with more than 1.3 billion people, it is the second most populous country as well as the most populous democracy in the world. Bounded by the …
Paintings at the Ajanta Caves in Aurangabad, Maharashtra, 6th century
The granite tower of Brihadeeswarar Temple in Thanjavur was completed in 1010 CE by Raja Raja Chola I.
Writing the will and testament of the Mughal king in Persian, 1590–1595
The British Indian Empire, from the 1909 edition of The Imperial Gazetteer of India. Areas directly governed by the British are shaded pink; the princely states under British suzerainty are in yellow.
Sri Lanka [videos]
Sri Lanka, officially the Democratic Socialist Republic of Sri Lanka, is an island country in South Asia, located in the Indian Ocean to the southwest of the Bay of Bengal and to the southeast of the Arabian Sea. The …
Sculpture of reclining Buddha at Dambulla cave temple, declared World Heritage Site by UNESCO in 1991
Ptolemy's world map of Ceylon, first century AD, in a 1535 publication
The Sigiriya rock fortress
Frescoes on the Sigiriya rock fortress in Matale District, 5th century
Kerala [videos]
Kerala is a state on the southwestern, Malabar Coast of India. It was formed on 1 November 1956, following passage of the States Reorganisation Act, by combining Malayalam-speaking regions. Spread over 38,863 km2, Kerala is the twenty second largest Indian state by area. It is …
Parasurama, surrounded by Saraswat Brahmin settlers, commanding Varuna (the Hindu God of water) to part the seas and recover Konkan
A dolmen erected by Neolithic people in Marayur
Dutch commander De Lannoy surrenders to Marthanda Varma at the Battle of Colachel (1741). Depiction at Padmanabhapuram Palace.
The Kerala High Court complex in Kochi.
Tamil Nadu [videos]
Tamil Nadu is one of the 29 states of India. Its capital and largest city is Chennai. Tamil Nadu lies in the southernmost part of the Indian subcontinent and is bordered by …
Sage Agastya father of Tamil literature, Sangam period
Sambandar, one of the sixty-three Nayanars, (Bhakti Movement)
Kallanai or Grand Anicut, an ancient dam built on the Kaveri River in Tiruchirappalli district by Karikala Chola around the 2nd century AD
Shore Temple built by the Pallavas at Mamallapuram during the 8th century, now a UNESCO World Heritage Site
Egypt [videos]
Egypt, officially the Arab Republic of Egypt, is a country spanning the northeast corner of Africa and southwest corner of Asia by a land bridge formed by the Sinai Peninsula. Egypt is a Mediterranean country …
Temple of Derr ruins in 1960
The Giza Necropolis is the oldest of the ancient Wonders and the only one still in existence.
The Weighing of the Heart from the Book of the Dead of Ani
Egyptian soldier of the Achaemenid army, c. 480 BCE. Xerxes I tomb relief.
Cyprus [videos]
Cyprus, officially the Republic of Cyprus, is an island country in the Eastern Mediterranean and the third largest and third most populous island in the Mediterranean, located …
A copper mine in Cyprus. In antiquity, Cyprus was a major source of copper.
Archeologic site of Khirokitia with early remains of human habitation during Aceramic Neolithic period (reconstruction)
Early Greek colonization of Cyprus
Sanctuary of Apollo Hylates, Kourion
Dried shredded squid [videos]
Dried shredded squid is a dried, shredded, seasoned, seafood product, made from squid or cuttlefish, commonly found in coastal Asian countries, Russia, and Hawaii. The snack is also referred to as dried shredded cuttlefish. — History and origins — Historically, squid is common in Pacific coastal …
Thumb sized single strand
Ojingeochae bokkeum, a Korean dish stir-fried in a sauce based on gochujang (chili pepper paste).
Image: Shredded Squidin Package
Karaage [videos]
Karaage meaning "Tang fry" is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. The process involves lightly coating small pieces of the meat or fish with a seasoned wheat flour or potato …
Image: 餃子の王将 (15673149720)
Image: Gobo karaage by ayustety in Tomioka, Tokyo
Image: Octopus karaage by june 29


Wiki says that a mood board is a type of collage consisting of images, text, and samples of objects in a composition. It can be based upon a set topic or can be any material chosen at random. A mood board can be used to give a general idea of a topic, or to show how different something is from the modern-day. They may be physical or digital, and can be effective presentation tools but are there any benefits in mood boarding?
The first time I heard about mood board was in University when it was part of an introduction to art related course. Though it has caught my attention, I was so caught up by what my classmates and friends were doing and nobody seemed to mention that they did something called mood board at home. I needed to do what they were doing. I needed to have what they are having. I needed to be a part of something they are part of. I thought if I will create a mood board, I will become a certified nerd and that is not cool. Plus, what else will I do with it? And it will take time to create one. So not worth it to lose some time to create somethings my friends were not doing. I wasn't willing to be branded as uncool.
Nearly 12 years later in one fine summer day, my German host mother was so inspired to sort her stuff out and didn't know what to do with a piece of wooden board in the basement. I know it will end up in the trash so I saved it. I didn't know yet what I will do with it but I know that with a little creativity, it can be completely different. I will practice my ever poor painting skills and creativity with it.
I set it aside and waited until we finish our day's goals.
I took it upstairs to my kitchen and started thinking of what I can do with it. I will paint it and I will decide later.
I took my arts and DIY basket out and started working on it. It didn't look perfect but it's okay. Done is better than perfect. After all, it was meant to be chucked away.
I wasn't so satisfied with the outcome but I waited for it to dry and was surprised that it wasn't so bad. In fact, it looked so alive.
Few days later, I decided to launch my website and decided to take it seriously and I found having a mood board beneficial for these reasons.
I didn't hang it fixed on the wall. I just propped it against it so I use it as a background for my photos when I flat lay cute little things for my Pinterest Pins and for my other art cards.
I had fun not just when I was painting it but I have fun every time will stick something to it. Mood boarding is a very creative way to express ideas whenever I don't have enough words to express it.
I originally wanted to post an article a week and focus on finishing my book but my mood board has other plans for me. It makes planning a breeze. Sure I created a blog planner but nothing beats a bigger and more tangible guide on how to do things. It made brainstorming easy. Mood board is like a giant daily planner page I can play with. Mood boarding makes visual organization, goal setting, planning and brainstorming a breeze. I also read somewhere that visualization is a powerful brain exercise which is a big factor in making dreams come true.
Instead of making me focus on the things that I can't do well, (e.g. technical aspect of running a website and web design), mood boarding has given me a reason to focus on what I do well which is writing and creating. And create more is what I do.
Just looking at my colorful mood board makes me happy. It makes me foresee how my next blog post, art card and other designs. Mood boarding can literally allow me to step back, look at what I posted on it and think of what I still can do improve my craft. It gives me total creative control and freedom.
Part of my hobby involves a lot of time with social media, designing, writing and a lot of time with technology. Trust me, not even my reading addiction takes me away from technology unlike my mood board. With my mood board, time passes quickly unnoticed when I try to dress it up and then tear it apart after one project to the other.
It is not only where I do my brain dump. My mood board is a piece of art itself and never fails to make my work space more inviting and the plain white wall alive. I also feel good knowing that I can use big photos, magazine clippings, big reminders, what needs to be done and by when I should finish it. When everything is overwhelming and I'm running on empty tank and feel so scattered, I look for my mood board and it instantly saves me from my creative exhaustion and blocks.
I know everything is so advanced and digital right now but I enjoy doing simple and somehow, primitive things like this for the richness of my soul. How about you? Tell me. (Doesn't matter if you have a website or not. You can use it for your weekly wardrobe or meal planning.) Do you love mood boarding too?
I had never heard of a mood board before but have done vision boards. Thanks for sharing. I love the idea of using it as a backdrop for pics as well.
This is the first time I've heard about mood boards, definitely going to give it a try!


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Greitens Tests The Limits Of The Post-Decency MAGAverse
Plus: Biden's Putin "gaffe"
Charlie Sykes
Eric Greitens on February 22, 2017 in University City, Missouri. (Photo: Michael Thomas/ Getty Images)
By now you know that President Biden made an off-the-cuff, off-script, and apparently unplanned declaration that Vladimir Putin "cannot remain in power."
The moment was electrifying — a sort of "Mr. Gorbachev, tear down this wall" moment — until the White House hastily walked it back, insisting that what the president really meant to say was that the butcher of Ukraine should not be allowed to exercise power over his neighbors.
"He was not discussing Putin's power in Russia, or regime change," an official said. And with that, an awfully good speech was transformed into a "gaffe."
Sunday morning take: Biden had it right the first time.
Garry Kasparov @Kasparov63
No free world leader should hesitate to state plainly that the world would be a far better place if Putin were no longer in power in Russia. A good way to make that come about is to say exactly that. Russia will be pariah until Putin is gone.
MAGA's hall pass from decency
My latest over at MSNBC Daily:
In Donald Trump's GOP, shamelessness can be a kind of superpower. But in Missouri, Eric Greitens is testing the limits of his party's post-shame politics.
Forced to resign from the governorship after a lurid sex scandal, Greitens is nevertheless a leading Republican candidate for the U.S. Senate. And there has been speculation that an endorsement from Trump himself might be forthcoming.
Greitens now faces allegations from his ex-wife that he "was physically abusive and demonstrated such 'unstable and coercive behavior' that steps were taken to limit his access to firearms."
In a sworn affidavit filed as part of an ongoing custody battle, Sheena Greitens detailed the allegation: "Prior to our divorce, during an argument in late April 2018, Eric knocked me down and confiscated my cellphone, wallet and keys so that I was unable to call for help or extricate myself and our children from our home," she said. She said his "behavior included physical violence toward our children, such as cuffing our then-3-year-old son across the face at the dinner table in front of me and yanking him around by his hair."
Greitens denied the allegations on Twitter, describing them as "fabricated."
The reaction from Greitens' fellow Republicans has been intense. His primary opponents — state Attorney General Eric Schmitt, Rep. Vicky Hartzler and Rep. Billy Long — all called on him to drop out of the race. So did Sen. Josh Hawley, who tweeted: "If you hit a woman or a child, you belong in handcuffs, not the United States Senate. It's time for Eric Greitens to leave this race."
GOP Sen. Joni Ernst of Iowa and Senate Republican Whip John Thune of South Dakota also joined the chorus urging Greitens to quit. The chairman of the National Republican Senatorial Committee, Sen. Rick Scott of Florida, stopped short of pushing for a full withdrawal, but he told CNN that the allegations made by Greitens' ex-wife are "pretty disturbing" and that he hopes they give Trump "a big pause" before he decides to endorse him. (This week Trump hinted he may be looking at other candidates.)
But, as of this writing, there's no indication that Greitens is going anywhere. If anything, he is escalating.
As the backlash intensified, Greitens vowed to stay in the race, rushing to appear on Steve Bannon's show and insisting that in fact he is the victim of a vast conspiracy involving Senate GOP leader Mitch McConnell. "I was the first person in the country to say when I'm in the Senate, I'm voting against Mitch McConnell," he told Bannon (and repeated on Twitter). "Now, we are hearing that D.C. political operatives worked with my ex-wife to spread false allegations. But as people of faith know, the truth always comes to light."
Beyond Greitens, domestic violence is becoming an unfortunate theme of this election cycle. In Georgia, the presumptive GOP Senate nominee, Herschel Walker, has acknowledged that he's "accountable" for allegations of past violent behavior toward his ex-wife. And in Pennsylvania, the Trump-endorsed Senate GOP front-runner, Sean Parnell, quickly dropped out of the race when he was confronted with accusations of child and spousal abuse.
But in Missouri, Greitens has apparently decided to test the limits of unapologetic shamelessness.
And why not? Greitens has already been disgraced.
His governorship imploded in a blizzard of scandals in 2018 after a woman accused him of "coercing her to perform oral sex, undressing, kissing and touching her without her consent, and threatening to release a nude photo of her if she told anyone about their encounter." (Greitens admitted to an affair, but denied the more serious allegations and charges originally brought by prosecutors were dropped.) He resigned rather than be impeached by the GOP Legislature.
So he's been here before — and not very long ago.
Greitens also recognizes that the rules in the MAGAverse have changed. Now, in return for fawning over Trump, Republican politician can enjoy a morality-free zone and a force field against accountability. Trump offers liberation and redemption, in which mediocrity and venality could shelter together under a pugnacious amorality.
For his loyalists, this amounts to a Trumpian hall pass from decency, and Greitens intends to use his to the fullest.
Meanwhile, in Georgia…
Erick Erickson @EWErickson
The Trump turnout on a Saturday in Georgia was anemic. That does not bode well for his slate of candidates. Not all the people there were from Georgia or even able to vote. And Perdue and the other candidates had to foot the bill. Oof.
124Likes22Retweets
The rally was also a reminder of what Trumpism requires from GOP candidates:
[Former Senator David] Perdue, meanwhile, returned the favor. He said for the first time this past week that he also was the victim of a "stolen" election when he lost the January 2021 runoff to Democrat Jon Ossoff. And at Saturday's rally, he unveiled sharper attacks on Kemp.
"In the state of Georgia, thanks to Brian Kemp, in 2020 our elections were absolutely stolen," Perdue said, adding that he would make sure that "whoever was responsible goes to jail" if he's elected.
Chants of "lock him up!" directed at Kemp broke out, as Perdue smiled and flashed a thumbs-up sign.
"Please don't make us do this again"
National Review's Rich Lowry really doesn't want to go through the whole "Maybe Trump" thing all over again.
If Trump's back-and-forth over [Rep. Mo] Brooks is notably sophomoric, it's not uncharacteristic. Indeed, the party will continue to be subjected to such spectacles as long as Trump is its dominant figure, which will be for quite some time if Donald J. Trump has anything to say about it. As everyone knows, he's seriously considering running in 2024. It's understandable that he'd want to try to ascend once again to the most powerful office in the land, and once again bestride the nation's news cycle like a colossus. The question for Republicans to consider over the next two years is, why would they want to go along for this ride one more time?
Tweet of the Weekend
After Putin name checked J.K. Rowling, the author fired back:
President Vladimir Putin on Friday accused the West of trying to cancel Russia's rich musical and literary culture… in the same way he said it had cancelled "Harry Potter" author J.K. Rowling."
J.K. Rowling @jk_rowling
Critiques of Western cancel culture are possibly not best made by those currently slaughtering civilians for the crime of resistance, or who jail and poison their critics. #IStandWithUkraine
bbc.inAlexei Navalny: Russia's jailed vociferous Putin criticRussian anti-corruption campaigner Alexei Navalny has built up huge support on social media.
We Get Mail
Keep your rants, raves, laurels, and darts coming cjaysykes@gmail.com. And, remember that all Bulwark+ members can comment on any Morning Shots.
Charlie;
Thanks again and always for all that you and the Bulwark team do.
I started thinking this thought last night, but your Morning Shots today reaffirmed the thinkyness of it, so I decided to share.
When rejecting the political extremes and talking about the center right/center left coalition (real or merely dreamed-for), a lot of the talk is around general principles we agree on (this is what Ruy Teixeira's piece is all about, right?), and sometimes we hear talk about areas of possible compromise (you give up this, we'll give up that...).
But what I don't hear, and what I think would be interesting, is a conversation about what the Left gets right on issue X and what the Right gets right--not a surrender-y kind of compromise talk where both sides feel a sense of LOSS to accomplish a goal, but a genuine meeting of the minds and mutual acknowledgement of the other's occasional correctness.
I don't actually believe that conservatives are 100% right on any issue or that liberals are 100% right. The important issues are messy and complicated. But "grey" isn't accurate either. Or...if it is accurate, it's only accurate from a great distance. When you get in close, you see bits of black and bits of white that make up the grey.
Let's have a discussion about abortion, about guns, about freedom of religion, and really dig into the reality of these issues, which is that both sides bring wisdom to the table, but not exclusive or all-inclusive wisdom. Real, bipartisan legislation on any of these issues won't come from one side bullying the other; it will come from acknowledging and including what's wise and helpful and right from both sides of the aisle--and then refusing to let the extremes dominate the "it must be 100% our way" conversation.
I'd love to see or hear center-right conservatives and center-left liberals dig into one or more of these issues and see if they can get to, "you're right about this part, and I'm right about that part, and we can make these two parts work together" kinds of solutions.
Andrew Ordover
HI Charlie!
I grew up in a politically active conservative Republican evangelical Christian homeschooling family in Indiana. I grew up attending anti-gay marriage rallies in our state capital, as well as our local Right to Life galas and annual "Life Chain" events. My dad even ran for state representative in the early 2000s, challenging a "RINO" in the Republican primary. But then I went to college and learned that "liberals" were not angry, vapid, or miserable. For many years now I have called myself a progressive, although I am also very much a realist. While I don't agree with you on every point, I have very much appreciated your podcast over the past year or so, and I respect you as an important voice of reason.
I'm writing for a reason -- it's to do with Republicans and Ukraine -- but first, some background. In 2016, I overheard my father tell a friend of his that Trump was probably the antichrist, but that he had no choice but to vote for him anyway. That's right -- my father chose to vote for the antichrist rather than Hillary Clinton. Yet within a year, my father had fallen prey to the Trump cult himself. In late March 2020, my father was convinced that COVID would be over by Easter, because Trump said so, and ultimately, he became convinced that Trump won the 2020 election, and that Sidney Powell would blow it wide open. This descent was hard to watch.
I write because this war in Ukraine is the first time I have been on the same page with my parents in a very, very long time, and it feels passing strange. My parents have organized the raising of thousands of dollars to send medical supplies to the front lines in Ukraine through a friend. They are unapologetically and without excuse on the side of Ukraine, and they believe Putin is a madman. What is odd is that they do not see this as inconsistent with their support for Trump. In fact, they seem to believe Trump is anti-Putin and pro-Ukraine, that if he were the president the U.S. would have done even more than it is, and so on and so forth.
I think the crux of it is this: Trump's words are so vague, general, and empty that his supporters can map whatever they want to see onto him. And so, they can truly believe that Trump is on the side of the Ukrainian people, that he believes Putin is a despot and must be stopped, etc.
I don't know how to break through this world of mirrors, but I'm not sure I want to. As long as my parents believe Trump is tough on Russia, they won't have second thoughts about being tough on Russia themselves. And since I don't want them opening themselves to pro-Putin propaganda, I have no desire to puncture this bizarre reality they've constructed.
How typical are my parents, among Republicans? How many Republicans are, in contrast to my parents, positive on Putin? I don't know. It's perhaps worth noting that my father fell in love with Reagan as a teen, and that he was on a nuclear submarine in the Pacific when the Cold War came to a close. The defeat of the USSR, and the optimism of Reagan, was essential to his personal and political formation. Perhaps, in this way, he is different from other Republicans. But then, Republicans, anti-Communism, and Reagan were once inextricably linked.
If you've made it this far, I hope you've found my musings interesting. I don't know where things will go, but I think it's worth noting that at least some Republicans truly do believe Trump is hard on Putin. What exactly that means for the future, I'm not certain.
If you quote anything out of my email anywhere, please don't use my name.
(Name withheld.)
Carmen Colborne
Andrew's Comment on serious people finding serious solutions reminds me of a discussion I had some time ago with an old law school colleague. She had gone into environmental legal work and we were both presenting to a regulatory body. In a quiet moment I asked her why she and I couldn't just sit down and figure out the best answer for the issue and the parties. She chuckled and said, as an advocacy organization, it was not in their interest to find solutions. They existed only because they had fights to fight. They were funded by donations from people and orgs who wanted them to win, not to come up with solutions. Suddenly it (the old fight of environment vs business) all made sense to me. Understanding the Republican Party as an advocacy group for secular and religious corporate interests will help Andrew understand why there are no serious efforts on their side to find serious solutions.
So Rich Lowry has finally decided another two years of Trump dominating the news cycle is too much. He's finally had it riding the bipolar roller coaster that some of us got off before it left the gate. He's decided it's time to move on. I find it laughable that he mentions the TFG ( that fat guy, that fucking guy) had some policies that were good. What policies? I got nothing from his tax cut but an extra $20.00 in my paycheck every other week. He spent seven months of his first term trying to take away people's healthcare. Remember repeal and replace? Only it was all repeal and no replace. Rich instead offers alternatives to TFG such as Josh Hawley, Ron DeDantis or Ted Cruz, three loathsome individuals. Hey Rich, you bought the ticket, you get to go on the ride.

redpajama_set_name: RedPajamaCommonCrawl


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Home Tags Marvel
Marvel entertainment news and reviews, bringing you the big stories from the comic book heroes, including upcoming movie releases, trailers, film reviews, computer games and books.
There are a wide range of Avengers Endgame movie posters to choose from, so here's our pick of the coolest ones out...
Spider-Man Far From Home DVD release date UK and when it's...
If you've seen Avengers Endgame then you're probably keen to see what happens next for the Marvel...
X-Men Dark Phoenix UK release date – DVD, Blu-ray, iTunes, Xbox...
T The final act of the 19-year saga arrived in UK cinemas recently with X-Men: Dark Phoenix. With...
Avengers Endgame UK release date – DVD, Blu-ray, iTunes, Xbox ONE,...
The Avengers Endgame UK release date was one of the most anticipated screenings in the 2019 cinema...
Spider-Man PS4 punk suit revealed with release date video
So the global release date for Spider-Man PS4 has been confirmed with the latest video from Insomniac Games, Marvel and PlayStation, but the addition...
New Spider-Man PS4 video footage and story details
Ever since that spectacular gameplay footage at this year's E3, details have been rather sparse for the upcoming Spider-Man PS4 game by Insomniac Games....
Deadpool 2 UK release date, cast and trailer
Wade Wilson and crew will be back together again in full c-bomb flow in 2018 with the release of Deadpool 2, giving Marvel yet...
The New Mutants release date, cast and trailer
The X-Men universe is about to get a big hit of darkness in the upcoming horror offshoot film that is The New Mutants. It's...
Black Panther UK release date, cast and trailer
Black Panther looks like it's going to be one of the most outlandish Marvel movies yet, but with a brand new trailer and a...
Watch the first 10-mins of Spider-Man: Homecoming
Having done something similar for Logan earlier in 2017, Marvel has now thrown the first ten minutes of Spider-Man: Homecoming onto YouTube for anyone...
The Punisher trailer lands with darkness, killing and absolute horror
It's been a big week for trailers with Tomb Raider and Jumanji: Welcome To The Jungle both landing with new videos, and now Netflix...
Ant-Man And The Wasp UK release date, cast and film details
2018 will see yet more miniaturised adventure for Paul Rudd (Anchorman 2: The Legend Continues) as he will be returning to the Marvel cinematic...
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How to move Apps to External SD on ZTE Sonata 3?
I'm not sure if there is already a thread about this. But I've searched all through google and all I can find is how to use a 3rd party rooting app (such as app2sd) to move apps to my external SD card. I DO NOT want to do this. I'm not very smart when it comes to smart phones. But on my last 2 phones I had (one phone was from straight talk, but than I switched to cricket to save $, than just recently that phone got broken so I had to get a new phone) on my last 2 phones there was an option under settings>apps than going to the individual app and selecting the option to move to sd card. Also I think there may have been a setting in Google play but I don't remember for sure, if there was though I know I always forgot about it whenever I'd download an app. Anyway, this ZTE Sonata 3 does not allow any of those options. Two days ago I found the "Backup & Restore" on my phone to backup to my SD card so I used it to try to move my apps. I should have been smarter and realized it would only "back up" onto the SD card but still leave it on my phone's internal storage too. Well just today I learned each app has its own file name (e.g. Facebook= com.facebook.katana) well I already know how to plug my phone via usb into my pc and move files like pics around from internal to external sd so I figured I'd try it with the app files. However I figured there'd already be duplicates due to the Backup and Restore. So I went into that and there was an option to delete backup files so I did that, and than it took me to the files section under the backup and restore app and showed me it was all empty. So I just now plugged my phone in to my pc and opened up 2 windows one for the phones internal and one for the phones sd card. However, the app files for both facebook and facebook messenger were already in both locations, and I don't even see an app file for Instagram, just the folder titled "Instagram" that holds automatically saved pics that save to my phone after uploading pic posts to IG. TO SUMMARIZE my questions: 1. HOW DO I MOVE APPS TO MY EXTERNAL SD CARD WITHOUT USING A 3RD PARTY ROOTING APP? 2. IS THIS EVEN POSSIBLE ON A ZTE SONATA 3? 3. IF I DELETE THE APP FILES FROM THE INTERNAL STORAGE FOLDER USING MY PC WILL THE APPS REMAIN ON MY PHONE SINCE THEY ARE ALREADY ON MY SD CARD TOO?


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Memo Pad: Figuring Out Luxury… Crazy 3-D Ads…
Having launched a luxury glossy amid the current economic downturn, The Wall Street Journal's quarterly magazine is trying to roll with the punches.
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September 10, 2009, 12:01am
FIGURING OUT LUXURY NOW: Having launched a luxury glossy in the middle of the biggest economic downturn since the Depression, The Wall Street Journal's quarterly magazine is trying to roll with the punches while still attracting those choice advertisers. The September issue, appearing this weekend, has a package on "the changed state of luxury," examining post-recession changes in diamonds, accessories, real estate and Champagne.
An unbylined essay, "Rough Luxe," suggests fashion and luxury in general might take hints (or might be taking hints already?) from interior design, where mixing salvaged or worn items with modern or luxurious ones has long been de rigueur.
WSJ.'s new publisher, Sophie Raptis, only recently began and wasn't involved in this issue, which has a total of 33 ad pages. (The title's first two issues in September and December of 2008 had 51 and 45 pages, respectively).
The magazine increasingly looks like the second coming of Men's Vogue (shuttered by Condé Nast last year). WSJ.'s deputy editor, Owen Phillips, came from Men's Vogue before it closed, and the September issue has contributions from former Men's Vogue staffers like Mark Rozzo, Taylor Antrim and Sara James, as well as The New Yorker's Lauren Collins, who often wrote for Men's Vogue.
— Irin Carmon
MULTIDIMENSIONAL: First it made a comeback at the movie theaters, then on television screens, and now 3-D is coming to an American magazine ad near you. For its December issue, InStyle is introducing 3-D advertising — no special glasses required. To further engage readers and increase the return on investment for advertisers, InStyle is creating 3-D ads that will leap from the page into a multidimensional experience on a viewer's computer, with link-to-purchase opportunities and special offers. Readers who have an Internet connection and camera within their computers will be able to tear a given ad out of the title's December issue and hold it up to the camera lens, upon which it will immediately come to life on the screen. A gift box will pop out of the screen, matching those seen in each brand's respective stores.
A spokeswoman said this type of technology has been used in Europe but, to her knowledge, InStyle is the first women's title in the U.S. to launch this type of program and with a click-to-buy feature. "This is innovative, on the edge and powerful," said publisher Connie Anne Phillips, who joined InStyle in February. "What's important is that we bring readers to the point of purchase."
So far, 12 advertisers have signed on for the promotional section, from luxury fashion and jewelry companies to beauty and technology brands. Each company that advertises will be able to feature 10 items that can be purchased. Phillips declined to provide details on how much brands will pay to participate or reveal specific advertisers at this stage. The program, which is centered around the annual holiday gift guide, closes Oct. 9.
— Amy Wicks
GOOGLE NOW WANTS TO HELP: After spending years helping consumers find newspaper articles for free on the Web, Google now wants to work with the newspaper business, using a micropayment platform that could debut by next year. In an eight-page document submitted to the Newspaper Association of America (and can now be found online at the Nieman Journalism Lab), Google tells the NAA that through its experience with e-commerce products and consumer products, the search company can help build an e-commerce platform for publishers. According to the report: "Google believes that an open Web benefits all users and publishers. However, 'open' need not mean free. We believe that content on the Internet can thrive supported by multiple business models — including content available only via subscription. While we believe that advertising will likely remain the main source of revenue for most news content, a paid model can serve as an important source of additional revenue." The report states that, in 2008, Google had revenues of $21.8 billion, primarily through advertising. Google's proposal is just one of many plans out there for such platforms, with Rupert Murdoch's News Corp. and The New York Times working on similar technologies that would compete with Google's.
— A.W.
NEW TEAM: Susan Casey, the newly installed editor at O, The Oprah Magazine, has recruited several staffers to make her own mark on the Hearst title. The media mogul-helmed magazine has seen circulation stagnate as of late, with newsstand sales declining 25 percent in the second half of 2008 and another 6 percent in the first half of 2009. Casey, who joined the magazine in June, has hired a new design director, books editor, health editor, and nabbed another Oprah friend, Dr. Mehmet Oz, as a contributing editor. To revitalize the visuals, Patrick Mitchell, founder of design studio PlutoMedia and former design director for Nylon and Fast Company, was hired as O's design director. Mitchell's work at the magazines earned him a National Magazine Award nomination in 2006, and winner of the 2000 award for Excellence in Design. He succeeds Robert Priest, formerly design director of Portfolio, who joined the magazine on an interim basis as a consultant.
Also, Casey poached Marie Claire executive editor Lucy Kaylin to join O as deputy editor. Marie Claire has yet to name a replacement for Kaylin's position. Casey has also tapped Sara Nelson, formerly the editor in chief of Publishers' Weekly until she was laid off in February, as books director; Prevention senior editor Tyler Graham as health and environment editor, and Jennifer Rainey Marquez as senior editor. Though a spokeswoman acknowledged that "a few staffers will be leaving the magazine as new team members come," at least one is leaving by choice: features director Pat Towers will retire this month.
— Stephanie D. Smith