2017 Mongolia Travel Journal Michael Caranci Sunday, August 27, 2017 and Monday, August 28, 2017 the First Flight of the Long Tr
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Mongol Olle Trail Mongol Olle Trail Signage User Guide Jeju Olle Trail, a Long Distance Walking Trail Locates in Jeju ● Group Travel Is Recommended in Mongolia
Mongol Olle Trail Mongol Olle Trail Signage User Guide Jeju Olle Trail, a long distance walking trail locates in Jeju ● Group travel is recommended in Mongolia. Mongol Olle Color Route 01 Mt. Bogdkhan · Route 02 Mt. Chinggis Island, South Korea has linked Jeju’s nature and culture by ● Best period of hiking is from June 10th to September 20th. hiking trail. Mongolia has a special relationship with Jeju ● Prepare the high ankle trekking shoes to protect ankle and bring wind Island since 800 years ago. break jacket. Mongol Olle Trail has been developed by Jeju Olle Foundation, Jeju Tourism Organization and Ulaanbaatar City to unveil ● Prepare drinking water, snack, lunch box, etc. Do NOT drink river water. true Mongolia, and opened in June 2017. ● Prepare sunglasses, sunscreen, lip balm, hat etc. to prevent the burn Mongol Olle Trail is the 2nd overseas trail Mogolian Harmony Yellow from strong sun and dry weather. opened by Jeju Olle Foundation after Kyushu ● Do not get close to or follow yaks, goats, sheep or horses. If you have to Olle Trail in Japan. pass them, do not stand or walk behind the animals as they may kick Ribbon Starting Point Information you with their back hind legs. Blue and yellow ribbons are tied Map and things to be aware of ● Be careful of dogs in the rural area. They may be wild and may have MONGOL on pipe or utility poles. are written in both English and rabies. Mongolian on the point. Ribbons are tied to the pole and Ganse is ● There are a lot of bugs in the grassland during summer. -
Chapter-1 International Cuisine
CHAPTER-1 INTERNATIONAL CUISINE: THE COOKING OF GREAT BRITAIN Historical Background Unlike the French, the British have no Grande cuisine or customs of elegant restaurant eating. Almost everyone royalty and commoner ate the same food, however fancy or plain. The royal kitchens merely drew on a wider variety of foodstuffs and in greater quantities. Britain was a worldwide trader since the 16 th century and could afford to import the best the world had to offer from tea, coffee and rice to exotic spices and fruits and all these found their way into home cooking. The British Breakfast The British consider it their finest meal. A truly traditional British breakfast would include Baps (a soft round roll) or some other traditional bread with preserves, bacon, sausage, tomatoes, mushrooms, eggs - boiled, fried or scrambled, ham kedgeree, stewed prunes, sautéed kidneys, smoked haddock or kippers, cereals with milk and of course tea. The English breakfast owes, in particular much to the Scots. They eat an even more substantial breakfast that the English and the Welsh or the Irish. They consume vast quantities of porridge and considerable amount of bread usually in the form of a breakfast roll called a ‘Bap” and drink large quantities of tea sometimes laced with whisky. Aberdeen was the birthplace of the breakfast sausage, while Dundee is the home of marmalade without which no breakfast is completed. Bacon is in original entirely English. Ham, which also often figures on the breakfast table, is the cured hind leg of the pig. Only the English cured the pig, usually by salting, while the rest of Europe ate it fresh. -
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. -
Delicacies from Around the World with Chef Vincent Š
Cenkl Sekaninová & J. Sekaninová Š. Discover the best delicacies around the world Delicacies From Around the World 9. 10. Corn in the lead with Chef Vincent Falafel for pharaoh I’ve sampled and learned to cook both ugali I was treated to falafel In the land and antelope meat. Ugali is a simple, filling of pyramids – traditional fried dish made from corn – basically a corn chickpea balls, served with pita flour porridge. It can be eaten separately, AFRICA and a yoghurt sauce. Yummy! ekaninová or with a piece of roast meat. In Africa, corn S But the honor of being Egypt’s is prepared in many ways – for example, it’s national meal goes to so-called popular with a coconut sauce as there’s no foul. You don’t know what it is? lack of coconuts around here. I had no idea either. It’s beans with lemon, baked in bread – first aid provided to any hungry person at every corner. Grilled l chicken – fraakh mashwi – has 10. been loved by Egyptians for centuries. I also enjoyed dates and all kinds of spices. I’ll definitely be 8. Written by Štěpánka back someday. 8. Poor grasshopper… 4. …it almost managed to jump out of my plate. Just kidding, it was already roasted. But let’s be serious for a moment – Africans know that insect is the food of the future as it’s full of valuable substances. No wonder that the chef topped my meat balls with it. Surely, you’re familiar with meat balls back Ilustrated by Jakub Cenk from Europe, right? Well, they’re popular 9. -
Download Brochure
Dear Explorer, Are you finding it increasingly difficult to truly get away? Whether it’s the incessant ping of a smartphone alerting us to every scrap of information to the expectation that business hours are now 24 hours, getting away from it all is seemingly impossible. Fear not, as there are still places left in the world where you can do precisely that, and Mongolia leads the pack. Mongolia is a place of untouched beauty, a wild land defined by its rugged terrain, vast expanse of blue sky and a fascinating culture rooted in ancient traditions. It is a place where a nomadic lifestyle reigns, serving as an antidote to our modern day. Simply put, it is a place of blissful quietude, a respite from the frenetic pace of quotidian anxieties. Here, in the southern stretch of Mongolia’s Gobi Desert, is where I chose to build the Three Camel Lodge. Three Camel Lodge is not a choice for the impatient traveler, but its remote location is precisely what makes it so special. It is the very essence of an escape, wrapping you in the serenity of its meditative atmosphere. There will be no ringing telephones or pinging messages. Perhaps nothing sums up the sentiment better than what my dear friend Pico Iyer wrote in The Art of Stillness: Adventures in Going Nowhere: “In an age of speed, I began to think, nothing could be more invigorating than going slow. In an age of distraction, nothing could feel more luxurious than paying attention. And in an age of constant movement, nothing is more urgent than sitting still.” Nearly 25 years ago, I founded Nomadic Expeditions to share Mongolia with travelers from around the world. -
Dumplings Für Alle! Ein Kochbuch Über Asiatische Teigtaschen
NEU Hugh Amano, Sarah Becan Dumplings für alle! Ein Kochbuch über asiatische Teigtaschen 208 Seiten Euro 24,00 € (D) sofort lieferbar erschienen im September 2021 Übersetzt von Ulrike Becker ISBN 978-3-95614-465-3 Dumplings, die in allen asiatischen Kochkulturen verbreiteten Teigtaschen, werden immer beliebter: Dieses illustrierte Kochbuch serviert authentische Rezepte für japanische Gyoza, chinesische Jiaozi, koreanische Mandu und viele mehr. Eine Liebeserklärung an ein Essen, von dem man nie genug kriegen kann. Das neue Buch von Chef Hugh Amano und Illustratorin Sarah Becan lädt in die weite Welt der Teigtaschen aus diversen asiatischen Kochkulturen ein: Die kulinarische Reise geht von Gyoza aus Japan, Jiaozi, Wonton, Siu Mai und diversen Baozi aus China, Mandu aus Korea über tibetische Momos und mongolische Buuz bis zu den süßen Kaya Baozi aus Malaysia und Num Kom aus Kambodscha. Dieses detailreich illustrierte, kompetente und dabei äußerst zugängliche Kochbuch wird Neueinsteigern ebenso viel Vergnügen bereiten wie erfahrenen Köchen. Geschichte – und Geschichten – der Teigtaschen finden darin ebenso Platz wie die passenden Teige, die diversen klassischen Formen und die dazugehörigen Falttechniken, die aromatischen Füllungen und die Zubereitungsmöglichkeiten. Verlag Antje Kunstmann GmbH Andreas Schäfler Heike Bräutigam (Geschenkbuch) Zweigstrasse 10, Rgb. Telefon: +49 89/12 11 93 24 Telefon: +43 171 80 125 80336 München Telefax: +49 89/12 11 93 20 [email protected] [email protected] Hugh Amano Hugh Amano ist in Colorado aufgewachsen. Die ersten Gyoza verspeiste er schon als Kleinkind, seine Mutter bereitete sie für einen »Japanischen Abend« zu. Amano wurde am New England Culinary Institute zum Koch ausgebildet und arbeitete im Restaurant »Fat Rice« in Chicago, das für seine chinesische Macau-Küche berühmt ist. -
Understand Mongolia
©Lonely Planet Publications Pty Ltd Understand Mongolia Mongolia Today . 234 Mongolia’s economy is heating up and the country is developing at breakneck speed. The ‘Wolf Economy’ has arrived. HisTory . 236 From Chinggis Khaan to the modern hordes, this chapter covers the breadth of Mongolian history. Written by specialists in the field. THe Mongolian Way of life . 247 While urban Mongolians are forging a unique identity, traditional life still reigns supreme in the countryside. TradiTional gers . 250 Mongols have turned camping into a way of life. Flip to this feature to learn how the modest ger became the home for a nation. spiriTualisM in Mongolia . 253 We get at the heart and soul of things to explain the many religions and spiritual beliefs that have shaped Mongolian life. Mongolian Cuisine . 256 Learn the secret recipes of the Mongols, from boiled goat heads to classic treats such as buuz and khuushuur. Tribal Mongolia . 258 From Barga and Bayad to Uriankhai and Uzemchin, we’ve got Mongolia’s tribes covered in this handy feature. Wild lands & Wildlife . .260 The wide open landscapes, spectacular wildlife and untouched nature are top reasons to visit Mongolia. ©Lonely Planet Publications Pty Ltd 234 Mongolia Today Mongolia may be a little fish in the big pond of globalisation but its importance on the world stage has only just started to grow. Pundits have dubbed the country ‘Mingolia’, a nod to its enormous mineral wealth. Mongolians are stepping cautiously ahead, wary of the fact that other natural-resource-rich countries have been ruined by corruption and mismanagement. The government has set up checks to ensure transparent accounting of mining revenue but whether or not the bonanza is spent wisely is something only time will tell. -
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 -
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. -
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.