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Welcome to the RUSSIAN TEA CEREMONY AT HAZENDAL We invite you to experience Russian warmth and hospitality, and nowhere is there a finer example of that than with the Russian Tea Ceremony. Like all good social gatherings, this ritual can last up to several hours and is served with a range of traditional and delicious Russian sweet and savoury treats, such as Baranki, Blini, Pirogi and Medovik. DOBRO PAZHALOVAT The ceremony not only offers a glimpse into Russian culture, it is also a treasured household ritual that recognises the importance of banter Welcome to Hazendal between old and the young of topics great and small or even to cement a business deal. Hazendal’s Russian Tea Ceremony follows the tradition Hazendal Wine Estate is owned by Russian born Dr Mark Voloshin who to the letter: Authentic imported Dulevo porcelain and has introduced some Russian flavor to the historically rich Hazendal traditional Russian Samovars decoratively adorn the Wine Estate, which he purchased in 1994. Established in 1699, the tables and Varenye (jam) is used to sweeten the Estate is celebrating its 320 year anniversary this year. Dr Voloshin’s “Russian Black Tea Blend”, which was specially dream was to preserve the estate’s rich South African heritage while sourced for Hazendal by the fine Tea House introducing innovative ideas and Russian culture. For the first time ever, TWG. an authentic Russian Tea Ceremony, straight from the heart of Russia, The reason why we use Varenya will be elegantly presented in the Cape Winelands. and not sugar, is that it was much more accessible Russian Tea Ceremony Bookings than sugar in the Hazendal Russian Tea Ceremony must be booked at least older days in 24-hours in advance. -
History of the Railroad
© Lonely Planet Publications 27 History of the Railroad Mara Vorhees & Simon Richmond In the second half of the 19th century, the more advanced industrial states engaged in a worldwide contest for strategic advantage, economic fortune and imperial expansion. The competition took the form of conti- nental conquest. Across Africa, Asia and the Americas, expeditions set off to explore hidden interiors, exploit material riches and tame ‘uncivilised’ natives. As industrial empires arose, railways became a means to, as well To the Great Ocean by as a symbol of, great power and status. The number of miles of laid track Harmon Tupper is a and the production of more-powerful locomotives became indicators of lively take on the history industrial might, while the exquisite designs of railway stations and great of building the Trans- halls became expressions of imperial pomp. Siberian Railway. It’s Russia’s ambitions turned eastward towards the immense Siberian out of print, so look hinterland and distant Pacific coastline. Russia sought to consolidate for it in libraries or existing holdings and to extend her influence in the region. At stake was order it from online Russia’s claim over the still undeveloped and even undiscovered natural booksellers. wealth of inner Eurasia. But these ambitions were checked by the Russian state’s limited reach across these far-flung eastern territories. Until this time, the distance between St Petersburg and the Pacific was measured in an arduous overland trek or a hazardous sea voyage. The solution was found in the construction of the world’s longest railroad, the Great Siberian Railway. -
2015 Fly Fish Mongolia Journal Michael Caranci
2015 Fly Fish Mongolia Journal Michael Caranci Thursday, June 11 The long travel day started early, awake at 3:30 am to get to the airport for my 5:40 am departure. The flight from Redding to SFO went smoothly, and by 7:30 am I was sitting down to a hot Yankee Pier breakfast and much needed cup of coffee. I had about 4 hours of layover, so wandered around the airport for a bit before finding my gate in the International terminal, where Larry was already waiting. We chatted for a bit, then found Bob and Cord, and before long we were all boarding the plane for the next leg of the journey. The plane was full, but for a 12 hour flight it wasn't too horrible. Fortunately I had a slender Korean girl sitting in the middle seat next to me, so actually room to breathe. They fed us a couple of times, normal airplane food not tragic but not great either. Sustenance at least. I napped for about an hour, but that was it and spent the rest of the time reading up on the history, culture, and politics of Mongolia. I have to admit that this trip just kind of happened, and Mongolia was never a place high on my angling radar. Sure, I’d heard about it, read about it, and the idea of catching a monster taimen was appealing. I knew that taimen were the largest salmonid on Earth, an ancient, slow-growing fish that lived up to 35 years or more and were the dominant predators in their ecosystem. -
Food and Environment in Early and Medieval China
22770 Anderson_FoodEnvironmentChina_FM.indd 6 4/18/14 10:08 AM 22770 Food and Environment in Early and Medieval China Anderson_FoodEnvironmentChina_FM.indd 1 4/18/14 10:08 AM 22770 ENCOUNTERS WITH ASIA Victor H. Mair, Series Editor Encounters with Asia is an interdisciplinary series dedicated to the exploration of all the major regions and cultures of this vast continent. Its timeframe extends from the prehistoric to the contemporary; its geographic scope ranges from the Urals and the Caucasus to the Pacific. A particular focus of the series is the Silk Road in all of its ramifications: religion, art, music, medicine, science, trade, and so forth. Among the disciplines represented in this series are history, archeology, anthropology, ethnography, and linguistics. The series aims particularly to clarify the complex interrelationships among various peoples within Asia, and also with societies beyond Asia. A complete list of books in the series is available from the publisher. Anderson_FoodEnvironmentChina_FM.indd 2 4/18/14 10:08 AM 22770 FO O D anD Environment IN earLY AND meDIEVAL CHINA E. N. ANDERSON university of pennsylvania press philadelphia Anderson_FoodEnvironmentChina_FM.indd 3 4/18/14 10:08 AM 22770 Copyright © 2014 University of Pennsylvania Press All rights reserved. Except for brief quotations used for purposes of review or scholarly citation, none of this book may be reproduced in any form by any means without written permission from the publisher. Published by University of Pennsylvania Press Philadelphia, Pennsylvania 19104-4112 -
Black Sea German Foods
Black Sea German Foods Black Sea German Word Translations Arbuse English: Watermelon Standard Russian:Arbuz Volga German: Erabusa Baska or Porzeke English: Easter (cake) bread or New Year’s raisin tarts Standard Russian: Paskha Volga German: Merb Brot or Merba Kucha Blintzes or Pflaedla English: Crepes or Swedish pancakes Standard Russian: Blin (plural is bliny) Volga German: Blin or Blina Bohnna Supp English: bean soup Volga German: Bohne Supp Borscht English: Russian vegetable or beet soup Standard Russian:Borshch Volga German: Borscht or Kraut Supp Bratwurst or Brottwurst English: Pork sausage (water fried) Volga German: Brottwurst or Warst Brinse English: Sheep cheese Standard Russian: Brynza Cobbochkee English: Stuffed zucchini or zucchini goulash Standard Russian: Kabochki Dampfnudla English: Bread dumplings Volga German: Heve (Haeva) Gloss Fleisch Piroshki (Perogis) or English: Meat pasties Fleischkeechla Standard Russian: Pirozhki Fuelze or Filzall English: German dressing Volga German: Felzel or Filzer Gagommer Salat English: Cucumber salad Volga German: Gurke Salat or Gommer Salat Gatlyeta English: Chopped pork (hamburger) as patty or balls Standard Russian: Kotleta Volga German: Gatlet, Fleisch Ballen, or Fleisch Kuechla Geshdudez English: German roast or casserole Volga German: Broda Grenzla or Krenzle English: Ringlet cookies Grieba Brot or Gruebel Strudla English: Crackling bread or crackling dumplings Halvah English: Russian honey‐nut sesame candy Standard Russian: Khalva Hefe Kloesse English: Yeast dumplings or yeast noodles -
Certificate in Russian Language
Certificate in Russian Language An Introduction: Shivaji Bhaskar, Assistant Professor (Russian) SOFL, IGNOU Objective Dear learners so far you have learned about the Russian Alphabet, Vowels & Consonants and Gender in Russian language with the help of certain examples. You have also learned about Personal Pronouns & Possessive Pronouns in Russian and about the fundamentals of agreement between Nouns and Adjectives endings. Cont… You have also been introduced to the Verb Conjugations and Interrogative Words & Expressions in Russian, Days of the Week & Months of the Year and Case system in Russian etc. in a detailed manner. Further you have also learned about the Nominative and Prepositional case of Russian, use of о ком? (about whom?) о чём? and about the nouns & adjectives endings in prepositional case and You have also learned about the Verbs of Motion in an accurate manner with the help various examples. cont... Now in this lesson you will be learning about Common Russian Phrases, Greetings in Russian and how to introduce yourself in Russian. Further you will be introduced to the Russian Cuisine along with this you will also be learning a few more new Russian words and expressions. Common Russian Phrases Let’s listen to some common Russian phrases now. By learning these common expressions you will be able to converse in Russian in a better way. These are such common expression which we generally use in our day to day conversations. Let’s listen to the lesson now and pay attention to the words and expressions: Russian English Equivalent Доброе утро Good morning Добрый день Good afternoon Добрый вечер Good evening Здравствуйте Hello Привет Hi Рад тебя видеть Nice to see you Как поживаешь? How are you? Спасибо, Fine, thanks! прекрасно! Неплохо! Not so bad Как Вас зовут? What's your name? Меня зовут.. -
The World's Top 500 Food Experiences... Ranked
ULTIMATE EATLIST THE WORLD’S TOP 500 FOOD EXPERIENCES... RANKED 1 - Ultimate Eatlist - - Ultimate Eatlist - Introduction You’ll need to jostle your way to the bar to order, poised for an opening to appear. chefs and food writers with an interest in world cuisines – from José Andrés to Andrew ‘Un pincho de anchoas con pimientos, por favor. Y una copa de chacolí. ¡Gracias!’ Zimmern – for their five favourite food experiences (see the coloured panels). With this A small plate comes back with your first pintxo and a glass of Basque sparkling wine. long list to hand, we sought to rank the entries: where should you go for the world’s ¡Salud! Welcome to San Sebastián in Spain, one of the world’s greatest cities to eat must-have food experiences? Our team of expert food editors were aided by a panel your way around. Sandwiched between the Bahía de le Concha and the city’s river, the – made up of chef and TV presenter Adam Liaw and food blogger Leyla Kazim – that grid of narrow streets in San Sebastián’s old town are packed with pintxos bars, each evaluated the entries according to the taste of the dish, its cultural importance, and the serving their own speciality of these Basque bites. In Bar Txepetxa on C/Pescadería, special atmosphere of the location. anchovies are the go-to snack. A few doors down at Nestor, it’s a beefheart tomato salad This book is the result of their deliberations. Looking at our top ten, it seems that dressed with just olive oil and salt, or a tortilla so sought after that you have to put your shared, communal food experiences rated highly – pintxos in San Sebastián, dim sum name down on a list for a slice. -
CHASING HISTORY New York 2017
CHASING HISTORY New York 2017 Skyline view at night from the window of Room 406 at the Union Hotel – Brooklyn, New York For a wide range of reasons this trip was the result of my sister Margaret’s death from leukemia. Originally Margaret and I had made plans to spend last Christmas in Chicago, where we would have seen a couple of shows (most notably the Joffrey Ballet’s Nutcracker). Margaret had been battling what she thought was a nasty cold all fall, and about a week before we were scheduled to leave on that trip she went to the clinic and was quickly sent up to the Mayo Clinic in Rochester with a dangerously high white blood cell count. She was diagnosed with a particularly nasty form of leukemia, and of course that meant we’d miss our holiday trip. We had planned to travel on Amtrak, and while— unlike air travel—train tickets can be cancelled, the refund comes as a voucher for future travel rather than a direct credit. That meant either Margaret or I or both pretty much had to take some train trip in the coming year. Margaret and I had talked about going to New York a number of times. Honestly, though, it was never Margaret’s #1 choice for a travel destination. While she’s enjoyed other big cities (Chicago, Los Angeles, and Toronto all instantly come to mind), Margaret always viewed New Yorkers with rather old-fashioned prejudices (the sort of stereotypes that might have applied when the city was Irish and Italian, but doesn’t fit as well with the Margaret Sullivan diversity of today’s city). -
Food by Country
Chapter 5 Food by Country Medieval chronicles speak of tribes living on dairy products and meat, trading for millet (or growing some), and trading for wheat products. Settled people had more elaborate cuisines, with spices typical of the neighboring civiliza- tions: Iranian, Indian, or Chinese, (depending on whether one speaks of West, South, or East within the larger region). Overall, cuisines were not diverse or complex. There was considerable local variation, as now, from oasis to oasis. The Yinshan Zhengyao is one of the few sources making an effort to mark local foods. A recipe for Kashmiri or Nepali curry, “Bal-po curry,” reveals a Tibetan informant for the dish. It is also the first known curry recipe, pre-chile, point- ing up many connections. Certainly, coming from Iran to Afghanistan convinces one that the food of the latter is basically provincial Persian. This is in spite of the use of turmeric and other characteristic Indian spices, and a few Indian beans such as mung beans in the areas closest to the Khyber Pass. Food language throughout much of Central Asia is not only Iranic, it is spe- cifically Farsi, complete with the heavy dose of Arabic loanwords (halwa, ka bab, sharbat…), typical of that language. Widespread food words from Farsi include: berenj and derivatives for rice, ash for stew, kuku for omelet-like egg dishes, and murgh for bird (usually understood to be chicken). Twentieth century sources still write of old foodways in remote areas, and indeed the diet of rural Mongolia is still usually dairy with some meat (usually tough boiled mutton), and flour foods. -
Pre-Trip Extension Itinerary
YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® Imperial China, Tibet & the Yangtze River 2022 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Imperial China, Tibet & the Yangtze River itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: From temple-topped mountains to bustling megacities, the past, present, and future are all flourishing and inextricably mixed in China. Its modern face is breathtaking, but the extensive development has made some parts of the country unrecognizable from their traditional beginnings. You’ll see firsthand how modernity has changed a community whose history spans as far back as 400 years during your A Day in the Life experience in the countryside village of Donghan. After strolling through the village, you’ll enter the homes of local families to learn the traditional way of making dumplings with the family’s matriarch. Then, you’ll sit down with your hosts for a Home-Hosted Lunch and discuss local culture and politics. While modernity is affecting their more traditional way of life, you’ll come away with a deeper understanding of how this community is keeping their time-honored customs and culture alive. You’ll also sit down for another Home-Hosted Lunch with a local family in Beijing. -
This Is Our Favourite Dish
WORKSHEET FOR TEACHERS | MONGOLIA THIS IS OUR FAVOURITE DISH Dinner is by far the most important meal in Mongolia. All family members gather together to have dinner. Families living in a flat in the city, sit around a big table, whereas families on the countryside sit on the floor or on small stools and eat from a lower table. If the main dish consists of cooked meat, it is often eaten out of one big, shared bowl. Prepare a typical Mongolian dish! Æ On the webpage you see several drawings of the children’s favourite dishes. Recipe for Buuz: One of those dishes is called “Buuz”. It’s a type of steamed dumpling, filled with minced mutton or yak meat. Flavour the meat with onion and garlic and add salt. Place the meatball inside a small pocket of dough (made of flour and water) and fold the dough around the ball. Leave a little opening at the top of your dumpling and steam it. “Buuz” is a typical Mongolian dish which is easy to make and eaten simply by hand. Buuz Picture: Wikipedia/Tamorlan Recipe for Khuushuur: Æ Another popular dish in Mongolia is “Khuushuur”. It’s a kind of meat pastry or dumpling. The meat, either beef or mutton, is minced and mixed with onions, salt and other spices. Roll the dough (made of flour and water) into circles, place the meat inside the dough and fold the dough in half, creating a flat half-circular pocket. Then close the pockets by pressing the edges together. Fry the pockets in oil until the dough turns golden brown. -
Gender in the Everyday Life of the Russian Home Jyoti Arvey Connecticut College, [email protected]
Connecticut College Digital Commons @ Connecticut College Slavic Studies Honors Papers Slavic Studies Department 2014 Gender in the Everyday Life of the Russian Home Jyoti Arvey Connecticut College, [email protected] Follow this and additional works at: http://digitalcommons.conncoll.edu/slavichp Part of the Feminist, Gender, and Sexuality Studies Commons, and the Slavic Languages and Societies Commons Recommended Citation Arvey, Jyoti, "Gender in the Everyday Life of the Russian Home" (2014). Slavic Studies Honors Papers. 2. http://digitalcommons.conncoll.edu/slavichp/2 This Honors Paper is brought to you for free and open access by the Slavic Studies Department at Digital Commons @ Connecticut College. It has been accepted for inclusion in Slavic Studies Honors Papers by an authorized administrator of Digital Commons @ Connecticut College. For more information, please contact [email protected]. The views expressed in this paper are solely those of the author. Gender in the Everyday Life of the Russian Home Jyoti Arvey 2014 Honors Thesis Slavic Studies Department Connecticut College Thesis Advisor: Petko Ivanov Second Reader: Andrea Lanoux Third Reader: Eileen Kane TABLE OF CONTENTS Abstract……………………………………………………………………………………3 Acknowledgements………………………………………………………………………..4 Note on Transliteration, Names, and Citations…………………………………………....6 Chapter 1: Introduction – The Resilience of Traditional Gender Norms in Post Soviet Russia Research Questions and Background Knowledge…………………………………….7 Research Setting: Ufa, Bashkortostan, Russian