what is a delicacy famous in this country?
Fondue, raclette or rösti.
Switzerland
The cuisine of Switzerland is multifaceted. While some dishes such as fondue, raclette or rösti are omnipresent through the country, each region developed its own gastronomy according to the differences of climate and languages. Traditional Swiss cuisine uses ingredients similar to those in other European countries, as well as unique dairy products and cheeses such as Gruyère or Emmental, produced in the valleys of Gruyères and Emmental. The number of fine-dining establishments is high, particularly in western Switzerland.
when was the book of the dead published Around 1550 BCE. what is the specialty of this book? It is an ancient Egyptian funerary text. by whom was it compiled? Karl Richard Lepsius. what was the idea of death in egypt? One aspect of death was the disintegration of the various "kheperu", or modes of existence. by whom was the book discovered? UNANSWERABLE has it been translated? Yes, by Samuel Birch into English. who was he? He was a British Egyptologist and antiquary. where was the compiler from? Prussia. did he have any other profession? Yes, he was also a linguist. did he marry? Yes, Elisabeth Klein. what is the material of which the book is made? Papyrus. what is it? It is a material similar to thick paper and it was made from the pith of the papyrus plant, "Cyperus papyrus", a wetland sedge. how is it made? It is made from the stem of the papyrus plant, "Cyperus papyrus". how did its name originate? From Greek "papyros" via Latin a loanword of unknown origin. is this language used for religious purposes? Yes, Latin is the official language in the Holy See (Vatican City). is it used nowadays for any other purposes? Yes, Switzerland has adopted the country's Latin short name on coins and stamp.
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Switzerland [SEP] Cuisine
The cuisine of Switzerland is multifaceted. While some dishes such as fondue, raclette or rösti are omnipresent through the country, each region developed its own gastronomy according to the differences of climate and languages. Traditional Swiss cuisine uses ingredients similar to those in other European countries, as well as unique dairy products and cheeses such as Gruyère or Emmental, produced in the valleys of Gruyères and Emmental. The number of fine-dining establishments is high, particularly in western Switzerland. Chocolate has been made in Switzerland since the 18th century but it gained its reputation at the end of the 19th century with the invention of modern techniques such as conching and tempering which enabled its production on a high quality level.