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27 Dec 2024 - 09:18 pm

Помощь [url=https://xrust.ru/games/review/295550-pomosch-fallout-shelter-otvety-na-voprosy-poteryay-golovu-2.html]Fallout Shelter. Ответы на вопросы «Потеряй голову»[/url]
Вариант 2 – Ядер-колы за ответ.

– Какую книгу пыталась написать Мойра?
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– В какой магазин Мойра отправила одинокого Путника за едой?
– Супермаркет.

– Куда Мойра не отправляла Одинокого Путника?
– На завод «Ядер-колы».
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27 Dec 2024 - 06:15 am

Lying down and vomiting between courses: This is how Ancient Romans would feast
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

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26 Dec 2024 - 11:53 pm

Why a rare image of one of Malaysia’s last tigers is giving conservationists hope
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Emmanuel Rondeau has photographed tigers across Asia for the past decade, from the remotest recesses of Siberia to the pristine valleys of Bhutan. But when he set out to photograph the tigers in the ancient rainforests of Malaysia, he had his doubts.

“We were really not sure that this was going to work,” says the French wildlife photographer. That’s because the country has just 150 tigers left, hidden across tens of thousands of square kilometers of dense rainforest.

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“Tiger numbers in Malaysia have been going down, down, down, at an alarming rate,” says Rondeau. In the 1950s, Malaysia had around 3,000 tigers, but a combination of habitat loss, a decline in prey, and poaching decimated the population. By 2010, there were just 500 left, according to WWF, and the number has continued to fall.

The Malayan tiger is a subspecies native to Peninsular Malaysia, and it’s the smallest of the tiger subspecies in Southeast Asia.

“We are in this moment where, if things suddenly go bad, in five years the Malayan tiger could be a figure of the past, and it goes into the history books,” Rondeau adds.

Determined not to let that happen, Rondeau joined forces with WWF-Malaysia last year to profile the elusive big cat and put a face to the nation’s conservation work.

It took 12 weeks of preparations, eight cameras, 300 pounds of equipment, five months of patient photography and countless miles trekked through the 117,500-hectare Royal Belum State Park… but finally, in November, Rondeau got the shot that he hopes can inspire the next generation of conservationists.

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Donaldpaw

26 Dec 2024 - 09:34 pm

Lying down and vomiting between courses: This is how Ancient Romans would feast
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
https://rutor-8.com
рутор сайт
Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

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