he degree of corrosion of metal reinforcing is a major concern with bridge decks and similar concrete structures. Since the presence of saline water and corrosion by-products causes strong attenuation of GPR signals, measuring and mapping the variations in GPR signal attenuation has become an accepted practice to assess the condition of concrete structures.
A local municipality needed to know if one of their aging bridges was in need of bridge deck maintenance. The municipality had a limited budget and were looking for an assessment in order to plan maintenance and repair work. A GPR survey was performed to help decide where to collect core samples.
GPR data were acquired on the 6 lanes of a 90-meter long bridge using a Noggin® 1000 GPR in a SmartChariot vehicle-towed configuration. Three lines were collected in each lane: in the left wheel path, right wheel path and the center of the lane. This provided 18 lines with a total of approximately 1620 meters of GPR data on the bridge. A multi-ball hitch system on the tow vehicle allowed the SmartChariot to be towed in the center of the lane or the left or right wheel paths; this meant the tow vehicle was always driving safely in the middle of the lane.
The SmartChariot odometer triggered data acquisition every 3 centimeters (about 1.25 inch) for a total of about 54,000 unique sample points on the bridge deck. A GPS was connected to the GPR system, enabling all data to be accurately geo-referenced. The positions of the survey lines are displayed in the Google Earth™ image. Data collection took less than 1 hour.
Using GPR for bridge deck assessment meant less time and fewer cores were needed to analyse the bridge condition; allowing the municipality to save time and money while prioritizing repair and maintenance efforts.
Bridge Survey Lines. Data acquisition of about 54,000 sample points on the bridge took less than an hour – in fact, more time was spent driving to the next exit and turning the tow vehicle around to collect another pass of the data than was spent actually acquiring the data.
After the data collection, the data were transferred from the data logger to a PC and the EKKO_Project™ software was used to process the bridge deck data. Specifically, the Interpretation Module was used to pick the rebar responses; a total of 5480 interpretations (or picks) were made.
A cross-section of a portion of one GPR line across the bridge is shown.
The data show that the rebar spacing on the bridge deck is 25 centimeters (approximately 10 inches). Using the EKKO_Project Interpretation module, the hyperbolic responses from the rebar were picked – the Smart Point feature was used to pick the best position of each rebar (blue dots).
The normalized data shown in decibels (db) is often referred to as a Deterioration Index map and uses an enhanced version of the processing outlined in ASTM standard 6087 for using GPR to evaluate asphalt-covered bridge decks.
In the map below, red areas have low amplitude indicating possible corrosion from salt infiltration.
Rebar Amplitude map. Red areas have low amplitude indicating possible corrosion from salt infiltration.
The picked rebar data also provided useful statistics for the bridge engineers, including the minimum, maximum and average amplitude, rebar depth and rebar spacing.
All the information was presented as a Bridge Deck Condition Report in PDF format.
Based on the findings, the municipality planned to core one of the areas of the bridge with the highest attenuation of the GPR signals; indicating that the concrete in this area was in the worst condition. By correlating the coring results to the GPR results, they could assess the actual condition of the asphalt, concrete, and rebar and decide if bridge deck maintenance was required.
Using GPR for bridge deck assessment meant less time and fewer cores were needed to analyze the bridge condition. In addition, GPR allowed for continuous coverage of the scanned area, whereas solely coring doesn't show anomalous areas in between cores. This allowed the municipality to save time and money while prioritizing repair and maintenance efforts.
Click here and learn more about Noggin® GPR.


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Jesuits in Timor-Leste respond to Easter Sunday flood crisis.
Jesuits in Timor-Leste are responding to the widespread destruction of Tropical Cyclone Seroja, an Easter Sunday nightmare that brought flash flooding and left 42 people dead, including a Timorese teacher at the Jesuit Mission supported Loyola College.
With an estimated 14,000 people temporarily displaced as of 9 April, Jesuit Mission will assist Jesuit Social Service, who have been supporting communities in six informal evacuation centres in Hare and Dili, areas badly affected by the flood.
"Evacuation centres include convents, parish halls a university and religious houses. Now that the rain has stopped, we can begin to clean up and plan long-term solutions for these families," said Júlio Sousa SJ, Director of Jesuit Social Service Timor-Leste.
Supported by Jesuit Mission, these long- term solutions include purchasing and providing mattresses, bed sheets, kitchen and cooking utensils for 100 households, approximately 1000 people.
People walking through flood waters. Photo: Jesuit Mission.
"If we have sufficient resources we will certainly extend our help to more households. At the moment we have distributed food items and clothes to over 500 people," said Júlio.
Currently food is being provided to displaced families as all their cooking equipment has been destroyed by the floods.
"Any donation towards the vital efforts of our Jesuit partners will help transform the situation of the most vulnerable families. Let's work together to help our sisters and brothers in Timor-Leste get back on their feet," said Helen Forde, CEO of Jesuit Mission.
The mass displacement and infrastructural damage caused by flooding waters and landslides additionally poses the threat of spreading COVID-19, with Dili municipality seeing a resurgence of new cases in recent months.
Jesuit Mission stands in solidarity with the devastated families in Timor-Leste and urges our supporters to keep them in your thoughts and prayers.
To make a donation to Jesuit Mission to help flood victims in Timor-Leste go to https://jesuitmission.org.au/timor-floods/ or call 02 8918 4109.
Written by Zach Martorana, Communications Officer at Jesuit Mission
Banner photo: Evacuation centres provide food, clothes and shelter for those temporarily displaced. Credit: Jesuit Mission.

redpajama_set_name: RedPajamaCommonCrawl


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Meet the 2019/20 Civic Fellows!
Civic Fellows
Civic Orchestra
of the Civic Orchestra of Chicago
By: civicfellows April 25, 2018 September 18, 2019
#CivicOnTheGo, Arts Education, Bi-Weekly Reviews, The CSO Experience
Snow, Senn, Beethoven, and Rachmaninov: Reflecting on March 27 – April 9, 2018.
Does it ever end? The seemingly eternal winter we find ourselves in coincides almost too perfectly with the packed plate of rehearsals, concerts, workshops, school visits, and even more rehearsals the Civic Fellows were served in the beginning of "spring." No one said being a musician was easy, nor would we want it to be – in fact, the couple of weeks that marked the beginning of "spring" have been some of the most intensely rewarding of the season. A full plate at Thanksgiving is a welcome sight, and so is a schedule filled with music just about any time of the year. The same, however, cannot be said for snow.
Preparing for sectionals for a new concert cycle not three days after the last concert is a daunting task. However, as always, through these coachings with CSO musicians, we gained valuable insight into orchestral playing and had a chance to get a bit of a head start on two great masterworks: Beethoven's Fourth Symphony, and Rachmaninov's Second. With a little under a week between most of our sectionals and the first rehearsal, there was ample time to get beyond the notes during our individual practicing, and to explore further the music.
4/1/17 2:08:34 PM — Chicago, IL USA Civic Orchestra of Chicago CSO Musician coaches sit in with Civic © Todd Rosenberg Photography 2017
ABOVE: CSO Coaches sit in with Civic Musicians during a rehearsal and offer advice. | © Todd Rosenberg Photography 2017
The orchestra was especially excited for this cycle, as it was led by Erina Yashima, the CSO's Solti Conducting Apprentice, a conductor we work with quite a bit throughout the year. The concert was not only a chance for the orchestra to learn this music, but a chance for Erina to gain valuable experience conducting a high-level ensemble. The concert was inspiring on many levels, and afterwards we received warm praise from many of our coaches. Getting their feedback through section coachings is an important part of the Civic experience, and knowing that it was well-implemented in the concert is always heartening.
4/9/18 9:18:19 PM — Civic Orchestra of Chicago Erina Yashima conductor Beethoven Symphony No. 4 Rachmaninov Symphony No. 2 © Todd Rosenberg Photography 2018
ABOVE: CSO Sir Georg Solti Conducting Apprentice Erina Yashima leads the Civic Orchestra in works by Beethoven and Rachmaninov, April 9, 2018 | © Todd Rosenberg Photography
In the beginning of April, the fellows continued school visits on multiple fronts. Several weeks ago we began building a relationship with Senn High School's music program. Each year Civic collaborates with a high school in Chicago, which culminates in a combined concert. To prepare for this, the fellows have visited the school several times, coaching the students on their own music as well as sitting in for rehearsals on the music the Civic Orchestra will play side by side with Senn students on April 29. Fellows have also been visiting schools that are participating in the CSO-Connect program. In May we will have the culminating event for this season's program and the fellows have been aiding teachers in preparing student work for this event. Lastly, Civic Fellows' chamber groups have begun visiting schools in the suburbs, presenting short programs for the students and answering a variety of questions.
ABOVE: The April 29 Civic concert at Senn High School will serve as the finale of a week-long partnership between Civic Fellows and the Senn Department of Music.
A packed couple of weeks it was, and to cap it all off – though it happened more in the middle – the entire Orchestra had a conversation with CSOA President Jeff Alexander. He spoke to us about his life, and making a career in music administration. He also answered our questions in an honest and thoughtful manner. It was fascinating to see first-hand how integral these qualities are to the leader of a major non-profit organization. Having these opportunities is part of what makes Civic such a unique organization – the direct connection with the CSO is integral not only to our orchestral training, but as citizens of the musical world.
By Civic Fellow and clarinet Gordon Daole-Wellman
TOP: "Violin and Snow" | La Mirada Symphony (2017)
Emotion and Performance: Informing musical performance through acting techniques
Mass Transit with a Massive Instrument


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Tag Archives: RIP Society
Listen: Low Life – Friends
June 26, 2014 Max EastonDisinfect, low life, RIP Society, Sydney Leave a comment
Sydney's Low Life have only ever been as good as the length of time they can hold their shit together on a stage, but in their recordings have sat some of the most brutal punk tracks I've heard from this city. In their self-described brand of thug/lad-punk lies scathing societal comments wrapped in mock macho, and they almost always hit a little too close to home. Their first LP Dogging has recently been released by Disinfect/RIP Society to immediate regard – justification for the small group of people who have always been convinced by the often unreliable three(now four)piece.
'Friends' closes out said LP, and is a blurry vision of internalised bitterness that plagues whatever social circle is being held in such low esteem here. It's a good hint of what to expect from the record. Mitch Tolman's words go from crushed to depressed before crossing into comedic territory with the appearance of Ross, Rachel, 'ol Chandle' and Sterlo mid-track. It's all masked under a mire of guitars that can only be a Tolman patch-job, cut through by a low-end that is typically thuggish in its scope. This isn't even the best track on the record either. The rest of it has a speed-freak genius quality to it that is easy to get caught up in mythologising.
'Friends' is from the Dogging LP available now on RIP Society/Disinfect. Low Life play in Melbourne twice this weekend; on Saturday with the UV Race at Boney and a free show on Sunday at the Grace Darling. Their hometown shows include their LP launch at the Square on July 4, and a support slot on the Ruined Fortune LP launch on July 11.
Photos: RIP Society 5th Birthday @ Sydney Opera House
May 29, 2014 Yasmin NebenfuhrOpera House, Photos, RIP Society 1 Comment
On Saturday night RIP Society celebrated its fifth birthday with a show at the Sydney Opera House, as part of Vivid Live. It was a pleasant evening. Yasmin Nebenfuhr was there with her camera. She took these photos.
View the slideshow below, or click on the thumbnails beneath.
Cured Pink
Constant Mongrel
Woolen Kits
The Dead C
Rat Columns
A Microphone
The Native Cats
Half High
Holy Balm
Ghastly Spats
Feedtime with guest
Feedtime
Bed Wettin' Bad Boys
Scratch Act: The Native Cats interviewed
September 23, 2013 Angela GarrickHobart, RIP Society, The Native Cats 1 Comment
As one of Australia's strangest pop groups, The Native Cats are unusually generous in interviews. Peter Escott even offered a track-by-track breakdown of the Hobart duo's most recent album Dallas, describing it as "a state of mind," so named so that he can "remember never to repeat it". The duo released their debut record Always On in 2010, which was followed by a string of 7 inches (one split with The UV Race, another on their lonesome) and then 2011's Process Praise. Since then the band have attracted the descriptor "electro pub rock", a reference to the group's odd mixture of deadpan, matter-of-fact lyricism with stripped back electronic instrumentation.
In the lead up to a national tour in support of the record, the duo discuss – separately – the origins of the group, the different reactions they elicit in a live situation, and how to deal with being at parties alone.
I've seen the Native Cats play shows in Hobart on two different occasions. Is there a difference between playing internationally or in other states, versus playing in your hometown?
Julian Teakle: There didn't seem much difference playing in the States, because we played gigs mainly in bars, galleries and house shows like we do here. [The main difference was] playing to new people and sometimes having no idea where we were. We have a pretty small, regular crew who come see us in Hobart so there definitely was a novelty looking out to the crowd at our US shows and not knowing anyone.
How do you feel your Hobart shows and reception have changed throughout the years?
JT: I don't think things have changed a whole lot for us in Hobart. We've never been a "big" band or huge crowd puller, there has just been a semi-regular crew who come to our shows. More people will come out for the record launches or when we had a fundraising show for the tour. I'm not fussed. A lot of other people in bands down here get all indignant that people don't come see their shitty bands every week they play, but there's not enough people down here to sustain stuff like that all the time, and well, their bands are shitty.
The Native Cats' lyrics seem to deal with several themes – personal, political, historical. But there's something uncannily Australian about your songs, particularly on Dallas. Julian, would you say that you are an inherently 'Tasmanian' band? And how have your themes and ideas evolved over time?
JT: Yes and no. We don't sound like what people may know as your usual underground Tasmanian band, if they're familiar with the history. It's usually guitar-y music in all its permutations. For me on a personal level we are Tasmanian, but Pete may feel differently cos he doesn't have as much of a history with the "scene" as me. I'm still trying to figure out the nature of being a music person in Tasmania, though I feel I have a cultural identity aligned with the music and art that goes on here. It's not unique but there's not many people here that would have it, except maybe a hundred local art weirdos. I feel lucky to have this identity as it has shaped my life and approach to music in a mostly positive way.
I guess we've always tried to do something better than what we've done previously. Getting to know each other over the years has given us an understanding of where the other is coming from musically.
Thanks to the instrumentation (bass, drum machine, electronics) some of the songs sound really bare: there's a sparseness to them that couldn't be achieved with the use of guitars. Is your musical setup a conscious exploration, or more a condition or circumstance?
JT: I'd played guitar a lot with my previous bands and wanted a change within my musical means. Pete had been left with a mutual friend's bass with the thought of learning how to play it, and I guess I appropriated it for the first bunch of demos I recorded at my folks house in Claremont, which became Native Cats songs. I was also soooo over loading and unloading heaps of gear, so as we developed the songs some loose "rules" in regards to instrumentation were put in place for how we would do them. It was a practical thing as well because neither of us have cars. When we started, the songs had more stuff going on, with backing tracks and such, but we went more minimal when Pete bought the drum machine. We discarded things [and they] became direct and stark. It wasn't a huge plan with flowcharts, it was just how we developed as co-composers over time with the usage of the drum machine and the Nintendo Korg DS-10.
Pete, are your lyrics confessional, a cathartic experience or an expression of relief? Listening to your words always feels like an intimate experience, as though you are speaking only to the listener. Is this your intention?
Peter Escott: When I was much younger I'd often get quite annoyed at lyrics that were anything less than literal statements. "If nobody knows what you're singing about, what's the point?" But after I started writing songs I began to understand why there's this space where one is encouraged to be a touch oblique. You can spend a whole song orbiting a central point without coming to any firm conclusion, you can explore irrational and illegitimate feelings that you'd have no hope of directly explaining to anybody. And with any luck you end up a bit further ahead with whatever is on your mind than you were before. And as a bonus you've got a new song, which is always handy for filling in time at shows and on records.
That's why I'm grateful to have this outlet. Every idea I put into a song is an idea I have no other way of expressing. If something is on my mind and I know all I need to do is talk to my wife about it, then I just do that, because it's a lot more efficient and I only have to do it once.
I wanted to ask you how your experience with comedy plays into your musical performance – I've always seen you as a very brave performer, but there is a cool calmness to your delivery that is not often seen elsewhere. What would you say this confidence is a result of?
PE: I've got a few answers to this. The simple ones are experience and a supportive home crowd. For the first year or so of the Native Cats I didn't want to commit too fully to my performance and thus be open to ridicule, but I got over it. Though in a different city (and without the Teakle Seal of Approval, which is like diplomatic immunity in Hobart) I might have been mocked mercilessly and quit in shame early on. Who can say?
The other factor is that I've always found "fitting in" so difficult as to be exhausting, which was a liability in high school but has worked out in my favour here in my nearly-completed 20s. If I look like I'm too confident to care what anybody thinks of me it's only because I've tried it and always failed.
Lastly: modelling myself quite strongly on Moodists-era Dave Graney. I've always been an introvert but I didn't want to be a wallflower on stage and trying to be Nick Cave (i.e. the main option for a dude in our region) would have just been overcompensating. Graney's been a legendary performer for decades now but his Moodists act in particular was a good fit for an aspirational shy boy.
I can definitely relate to what you say about respecting and modelling yourself on the more introverted performers. The last time I saw Dave Graney perform he had this sly giggle or smirk on his face and I spent the whole show wondering exactly what he was thinking about. Would you say that in the act of performing onstage you have to push yourself to do something you normally would never consider doing because you 'have to'? When have you been the most comfortable and confident, and the most afraid and insecure – if you could pinpoint a time?
PE: The most comfortable and confident I ever feel is when the Native Cats play house shows where I hardly know anyone, which is ironic because the least comfortable and confident I ever feel is at parties where I hardly know anyone and the Native Cats aren't playing. Near the end of our US tour in 2012 we played in a garage at a sharehouse in Oakland, and the rest of the night felt like all those parties I foolishly attended in my late teens and early twenties, except instead of sitting on my own feeling miserable and watching everyone get drunk, I had strangers starting up conversations and thinking I was really interesting (admittedly just because I was from another country), and also I'm married now so I didn't even have to be anxious about girls or anything. And of course with house shows in general it's a thrill to be in such close proximity to the audience and to have the drum machine plugged into a double adapter that is also servicing a microwave.
The only times I ever feel insecure on stage is when we have equipment issues. Even when it's not our fault it's still shameful to be reminded mid-song that we can't do what we do without y'know "an amp" or "a functioning mic cable". The things our prehistoric ancestors put on very successful gigs without.
On Dallas, how would you say your themes have evolved? The lyrics really stick with you after repeat listens, and kinda echo around, 'I Remember Everyone' in particular. How would the mood of say, that song, relate and compare to the instrumental track 'Hit', or the non rhythmical ode 'Pane e Acqua'?
PE: If there's a theme tying all the songs on Dallas together – and almost by accident, there is – it's the business of trying to understand people, and trying to be understood. Finding ways to be in the same mental space as somebody else, whether by coming to them or inviting them over to you. I think I buried myself in social obsession on Dallas to such an extent that I'll need a wholly unrelated topic for the next album. Suggestions are welcome.
The Native Cats' Dallas is available now through RIP Society. Tour dates below:
Friday 20th of September
with Major Crimes and Wireheads
The Gasometer
Saturday 21st of September
with Bitch Prefect, Sarah Chadwick and Exhaustion
The Alliance Hotel
with Four Door (NSW), Multiple Man & School Girl Report
Red Rattler Theatre
Saturday 28th of September
with TV Colours (ACT), Four Door & Ruined Fortune
Brisbane Hotel
Saturday 5th of October
with Dick Diver (VIC) and Heart Beach
Listen: The Native Cats – I Remember Everyone
May 27, 2013 Shaun PrescottHobart, RIP Society, Tasmania, The Native Cats Leave a comment
The Native Cats are an acquired taste. A couple of years ago when their debut record Always On came out, its dry instrumentation and incredibly deadpan delivery disgusted me in some innate way. I couldn't even put words to it: tasked with reviewing that album, I actually just didn't.
Several years down the track, I've found the perfect environment in which to enjoy The Native Cats: terribly drunk and alone. This is not an instruction by any means, but if you find yourself unmoved (or even repulsed) by The Native Cats, I would advise giving it a go. Because there's a kind of plainspoken profundity to this band. When they're described as an electro-pub rock band, this description isn't just literal.
Because listen to the reverb on Peter Escott's voice: it's applied in a manner that recalls some regional go-getters on a stage adjoining the pokie room at the Wagga Wagga RSL, probably on a Tuesday night. It sounds like he's singing to an empty room. And the accompanying music is that empty room. When the lovely synth chimes kick in towards the end, you know someone's just won the jackpot.
The LP from which this is taken, Dallas, releases in July through RIP Society.
Watch: Holy Balm – Losing Control
September 19, 2012 Shaun PrescottHoly Balm, Not Not Fun, RIP Society, Sydney Leave a comment
Pretty much everyone in New South Wales likes Holy Balm, and if someone doesn't, you know to worry about them. Sorry if that sounds a tad fascist, but this is factual journalism. With the release of their debut LP It's You, the rest of the country is learning that it's a bit weird not to like Holy Balm, and by extension parts of the Rest Of The World. As a result some music website across the pond premiered this new Holy Balm clip, and for once we're going to "harvest content" from abroad because you probably want to watch this. If you don't, maybe go read about Foo Fighters. If that's too much for you, here's a fascinating history of the Pokémon video game franchise from Wikipedia.


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Cristiano Ronaldo baby boy dies as football icon shares greatest pain
Manchester United icon, Cristiano Ronaldo has announced the death of his baby son after long-term partner Georgina Rodriguez gave birth to twins. He wrote on Instagram in a joint statement signed by the couple: "It is with our deepest sadness that we have to announce that our baby boy has passed away. It is the greatest pain that any parent can feel. Only the birth of our baby girl gives us the strength to live this moment with some hope and happiness. We would like to thank the doctors and nurses for all their expert care and support. We are all devastated at this loss and we kindly ask for privacy at this very difficult time."
Back in October, Ronaldo revealed the pair were expecting twins in an Instagram post that read: "Delighted to announce we are expecting twins. The now heart-breaking clip showed the four youngsters popping balloons which were filled with both blue and pink confetti. The two boys said: It's a boy and the two girls said: It's a girl after Georgina had given them a countdown, with Ronaldo adding the caption: Where life begins and love never ends.
It was in 2016, during his time playing for Real Madrid, that Georgina, who is originally from Argentina, met Ronaldo when she was working as a Gucci shop assistant. Her relationship with Ronaldo's other children has developed over the years, including Cristiano Jr., 11, and twins Mateo and Eva, both four. Georgina was pregnant with her daughter Alana before becoming pregnant with the twins last year.
Major fire extinguished in Mina Abdullah in Kuwait, arson suspected
King Abdullah says illegal provocations in Jerusalem escalating the conflict
Benzema retires from international football after French World Cup exit
Travelers should wear masks as a new COVID variant spreads – WHO
Masdar signs 1GW clean energy deal in Kyrgyzstan


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A Culinária da Coreia desenvolveu-se através de séculos de mudanças sociais e políticas. Com origem nos mitos, lendas e tradições agrícolas de nômades da península coreana e no sul da Manchúria. A cozinha coreana incorporou uma complexa interação entre ambiente natural e tradições culturais.

A culinária coreana é baseada em arroz, tofu, vegetais, carnes e macarrões. As refeições tradicionais são conhecidas como "pequenos pratos" (반찬, banchan) que acompanham o arroz de grãos curtos cozido a vapor. O kimchi é quase sempre servido em cada refeição. Ingredientes comumente utilizados incluem óleo de gergelim, doenjang (pasta de feijão fermentada), molho de soja, sal, alho, gengibre, flocos de pimenta, gochujang (pasta de pimentão vermelho fermentada) e repolho.

Os ingredientes e os pratos variam entre as províncias. Há um significativo número de pratos regionais que se tornaram tanto nacionais quanto regionais. Muitos pratos regionais tornaram-se nacionais e os pratos que outrora foram apenas regionais se proliferaram em diferentes variações em todo o país. A cozinha da corte real da Coréia trouxe uma vez, todas as especialidades regionais únicas para a família real. As refeições são reguladas pela etiqueta cultural coreana.

História

Culturas pré-históricas
No período da cerâmica Jeulmun, que data de aproximadamente 8000 - 1500 a.C, as sociedades eram de caçadores-coletores dedicadas à pesca e à caça, enquanto a agricultura só começou nas fases posteriores. Desde o início do período da cerâmica Mumun (1500 a.C), as tradições agrícolas começavam a se desenvolver com novos grupos imigrantes do Rio Liao, que percorre a Manchúria. Durante o período Fun, a população cultivava milho, cevada, trigo, feijão e arroz, além de ter continuado com a caça e a pesca. Restos arqueológicos indicam o desenvolvimento da fermentação neste período; e o contato com culturas nômades do norte facilitou a domesticação dos animais.

Período dos três reinos - Dinastia Goryeo

Datando do século I até o século VII d.C, o período dos Três Reinos (57 a.C – 668 d.C) foi de rápida evolução cultural. O reino de Goguryeo (37 a.C – 668 d.C) era localizado na parte norte da península, junto com uma parte da agora conhecida como Manchúria. O segundo reino, Baekje (18 a.C – 660 d.C), ficava na porção sudoeste da península, enquanto o terceiro, Silla (57 a.C – 935 d.C), ficava na porção sudeste. Cada região tinha os seus próprios costumes e comidas distintas. Por exemplo: Baekje era conhecido pelas comidas frias e fermentadas, assim como o kimchi. Com a expansão do Budismo e do Confucionismo da China durante o século IV d.C., começou a mudar-se então as culturas distintas da Coreia.

Depois do período dos Três Reinos, veio o período da Silla unificada (668 – 935), no qual Silla unificou a maior parte da região sul da Coreia, enquanto a região norte foi unificada por refugiados de Goguryeo, renomeando a região de Balhae. Estas culturas aderiram às crenças budistas com um nível moderado de coexistência pacífica. Durante o século X, no entanto, ambas as culturas começaram a ruir e foram eventualmente unificados sob a Dinastia Goryeo, que atraiu grande parte de sua cultura de uma admiração da Dinastia Song da China. Foi esta dinastia que introduziu a península para o mundo ocidental e é a partir da palavra "Goryeo" que o nome moderno do país de "Coreia" foi derivado.

Durante o período tardio de Goryeo, os mongóis invadiram a  Coreia no século XIII. Embora houvesse uma grande perda de vida na Coreia, muitos dos alimentos tradicionais encontrados hoje no país têm suas origens na invasão mongol, como o mandu, um bolinho de massa, pratos de carne grelhada, pratos de macarrão e o uso de temperos como pimenta-preta.

Período Joseon

O Confucionismo continuou a ser a influência guiadora durante este período de tempo. Uma hierarquia de relações humanas foi criada durante este período, em que a linhagem e a primogenitura eram as forças governantes da época. A maior parte dos cidadãos eram plebeus nascidos livres, que cultivavam os alimentos. Os açougueiros, chamados de baekjeong, se mantiveram no nível de status cultural mais baixo da sociedade, já que o trabalho era considerado degradante.

As inovações agrícolas foram vastas durante este período, como a invenção do pluviômetro no século XV. Em 1429, o governo começou a publicar livros sobre agricultura e técnicas de cultivo, que incluía "Nongsa jikseol"(literalmente "Discussão Direta sobre Agricultura"), um livro de agricultura compilado pelo Rei Sejong.

Uma série de invasões na primeira metade do período Joseon causou uma mudança dinâmica na cultura durante a segunda metade, em que grupos de estudiosos começaram a enfatizar a importância de procurar fora do país mais inovação e tecnologia para ajudar na melhoria do sistema agrícola. Foi também durante este tempo que o governo reduziu a tributação do campesinato, que por sua vez fez crescer o desenvolvimento comercial por meio do aumento dos mercados periódicos, geralmente realizados a cada cinco dias. Mil desses mercados existiam no século XIX e eram os centros de comércio e entretenimento econômico das comunidades.

O governo continuou a promover a indústria agrícola; e também promoveu complexos sistemas de irrigação, que permitiram que os camponeses produzissem maiores volumes de colheitas e, por sua vez, não só conseguiam produzir colheitas para sustento, mas também para culturas de rendimento. Foi na segunda metade do período Joseon que começaram a surgir culturas do Novo Mundo através do comércio com a China, o Japão, a Europa e as Filipinas; essas culturas incluíam milho, batata-doce, pimentão, tomate, amendoim e abóbora. Batata e batata-doce foram particularmente favorecidas, crescendo em solos e terrenos que anteriormente não eram utilizados.

O fim do período de Joseon foi marcado pelo incentivo consistente para que o país comercializasse com o mundo ocidental, a China e o Japão. A década de 1860 marcou uma série de acordos comerciais injustos entre o mundo ocidental e diferentes países asiáticos. Em seguida, a Dinastia Joseon foi forçada a abrir seus portos comerciais com o Ocidente pelo governo japonês, e então entraram em uma série de tratados injustos com os Estados Unidos, Grã-Bretanha, França e outros países ocidentais.

A abertura da Coreia ao mundo ocidental trouxe uma série de intercâmbios de alimentos culturais. Os missionários ocidentais introduziram numerosos alimentos no país. Adicionalmente, as elites de Joseon foram introduzidas a estes alimentos novos por meio dos estrangeiros que atenderam à corte real, como conselheiros ou médicos. Este período também viu a introdução de vários temperos importados do Japão e bebidas alcoólicas da China.

Século XX - período atual

Uma série de rebeliões internas levaram à queda da dinastia Joseon, que foi seguida por uma colonização de 36 anos (1910-1945) da península coreana pelo governo imperial do Japão. Muitos dos sistemas agrícolas foram adaptados pelos japoneses para apoiar o Japão em uma perda de terra pessoal para os coreanos. Os exemplos incluem a combinação de pequenas explorações agrícolas em fazendas de grande escala para maiores rendimentos de exportação para o Japão. A produção de arroz aumentou durante este período, porém, mais uma vez foi enviada para fora do país. Os coreanos, por sua vez, aumentaram a produção de outros grãos, como o milheto, para consumo próprio.

As refeições durante a ocupação japonesa foram monótonas. Os coreanos geralmente comiam duas refeições por dia durante as estações frias e três durante as estações quentes. Cumprimento em vez de qualidade foi mais importante nas refeições. Quem era de níveis econômicos mais baixos provavelmente apenas consumia uma única bacia de arroz branco a cada ano, quando o remanescente do ano fosse enchido com as refeições de grãos mais baratos, tais como o painço e a cevada. A comida ocidental começou a emergir na dieta coreana, tal como o pão branco, grãos produzidos comercialmente e macarronetes pré-cozidos, começaram a aparecer também. O período colonial japonês terminou após a derrota do Japão durante a Segunda Guerra Mundial.

O país permaneceu em um estado de turbulência através da Guerra Fria, que separou-o em Coreia do Norte e Coreia do Sul, bem como a Guerra da Coreia(1950-1953). Ambos os períodos continuaram as provisões alimentares limitadas para coreanos, e o guisado chamado budae jjigae, que faz uso de carnes baratas, como salsichas e spam, se originou neste período. Não seria até os anos 60 sob o presidente Park Chung-Hee que a industrialização chegaria à Coreia, quando o país ganharia o poder econômico e cultural que detém na economia global hoje. A agricultura aumentou através do uso de fertilizantes comerciais e equipamentos agrícolas modernos. Nos anos 70, a escassez de alimentos começou a diminuir. O consumo de alimentos instantâneos e processados aumentou, assim como a qualidade geral dos alimentos. A pecuária e a produção de laticínios aumentou durante essa década, através do aumento de laticínios comerciais e fazendas mecanizadas.

O consumo de carne de porco e de boi aumentou muito na Coreia nos anos 70. O consumo per capita de carne foi de 3,6 kg em 1961, que aumentou para 11 kg por pessoa em 1979. O resultado desse aumento no consumo de carne provocou o aumento de restaurantes bulgogi e que deram à classe média da Coreia do Sul a capacidade de desfrutar regularmente de carne. O consumo de carne aumentou para 40 kg em 1997, enquanto o consumo de peixe foi de 49,5 quilogramas em 1998. O consumo de arroz diminuiu continuamente ao longo dos anos com 128 kg consumido por pessoa em 1985 para 106,5 kg em 1995 e 83,2 kg em 2003. A diminuição do consumo de arroz foi acompanhada por um aumento do consumo de pão e macarrão.

Comidas diversas

Grãos

Os grãos eram, e ainda são agora, uma das comidas mais importantes da dieta coreana. Mitos das fundações de vários reinos na Coreia são focalizados em grãos. Um mito de fundação refere-se a Jumong, que recebeu sementes de cevada de duas pombas, enviadas por sua mãe depois de estabelecer o reino de Goguryeo.  Em um outro mito, havia três divindades e fundadores da Ilha Jeju, que estavam preparados para serem casados com as três princesas de Tamna. As divindades trouxeram sementes de cinco tipos de grãos que foram as primeiras sementes plantadas; e essa foi a primeira instância da agricultura.

Durante a era pré-moderna, grãos como a cevada e o painço foram os principais alimentos básicos e foram complementados por trigo, sorgo e trigo-sarraceno. Arroz não é uma safra indígena para a Coreia; e milheto foi provavelmente o grão preferido antes do arroz ser cultivado. O arroz tornou-se o grão escolhado durante o período dos Três Reinos, particularmente nos Reinos Silla e Baekje, nas regiões do sul da península. Arroz era uma comodidade tão importante em Silla que foi usado para pagar impostos. A palavra sino-coreana para "imposto" é um carácter composto que utiliza o carácter da planta de arroz. A preferência para o arroz aumentou até o período de Joseon, quando novos métodos de cultivo e novas variedades surgiram, ajudando a aumentar a produção.

Como o arroz era proibitivamente caro quando chegou pela primeira vez à Coreia, é provável que o grão foi misturado com outros grãos, a fim de "esticar" o arroz; isto ainda é feito em pratos como boribap(arroz com cevada) e kongbap(arroz com feijão). O arroz branco, que possui o casco removido, tem sido o método preferido de se comer arroz desde a sua introdução na cozinha. O método mais tradicional de cozinhá-lo é em uma panela de ferro chamada sot(솥) ou musoe sot(무쇠솥). Este método de culinária de arroz remonta pelo menos do período Goryeo e vários sot foram encontrados em túmulos do período Silla. O "sot" ainda é usado hoje, e muitas vezes da mesma maneira como era nos séculos passados.

O arroz é usado para fazer uma série de itens, que são as tigelas tradicionais de arroz branco liso. Esse grão é comumente moído em uma farinha e usado para fazer bolos de arroz chamado tteok, dos quais existem mais de duzentas variedades. O arroz também é cozido em um congee(juk), ou misturado com outros grãos, carnes ou frutos-do-mar. Os coreanos também produzem vinho de arroz, tanto em versões filtradas como não filtradas.

Legumes

Os legumes têm uma significativa cultura na história e culinária da Coreia de acordo com as primeiras leguminosas preservadas encontradas em sítios arqueológicos na península. A escavação no sítio de Okbang, em Jinju, na província de Gyeongsang do Sul indica que sojas já eram cultivadas para fins alimentícios por volta de 1000–900 a.C. sendo transformados em tofu (dubu), enquanto que os brotos de sojas são salteados como legumes(kongnamul) e toda a soja é temperada e servida como um banchan. Eles também são feitos em leite de soja, que é usado como a base para o prato de macarrão chamado kongguksu. Um subproduto da produção de leite de soja é o okara(kongbiji), que é usado para engrossar guisados e mingaus. As sojas também podem ser um dos grãos de kongbap, que ferve juntamente com vários tipos de feijão e outros grãos. A soja também é o principal ingrediente envolvido na produção de condimentos fermentados coletivamente chamados de "jang", tais como pastas de feijão de soja, doenjang, cheonggukjang, um molho de soja chamado ganjang, pasta de pimenta ou gochujang e outros.

Feijões-mugos são usados geralmente na culinária coreana, onde são chamados de nokdu (绿豆, literalmente "feijão verde"). Os brotos de feijão de Mung chamados sukju namul são servidos frequentemente como um prato lateral blanqueado e sautado com óleo do sésamo, alho e sal. Esses feijões podem ser usados para fazer um mingau chamado nokdujuk, que é comido como um suplemento nutritivo e ajuda digestiva, especialmente para pessoas que estão doentes. Um lanche popular, o bindaetteok(panqueca de feijão mung), é feito com feijões e brotos de feijão-mugo fresco. O amido extraído destes feijões é usado para fazer dangmyeon. Os macarronetes são os ingredientes principais do japchae(um prato de salada) e sundae(uma salsicha de sangue) e um ingrediente subsidiário para sopas e guisados. The starch can be also used to make jelly-like foods such as nokdumuk and hwangpomuk. O "muk" tem um sabor suave, por isso são servidos temperados com molho de soja, óleo de gergelim e algas desintegradas ou outros temperos como tangpyeongchae.

O cultivo de feijões azukis data de tempos antigos de acordo com uma escavação de Odong-ri, Hoeryong, Hamgyong do Norte que supõe-se ser do período Mumun (aproximadamente 1500-300 a.C.). Os feijões azuki são geralmente comidos como patbap, que é uma tigela de arroz misturado com os feijões, ou como um enchimento e cobrindo os tteok (bolo de arroz) e pães. Um mingau feito com feijão azuki chamado patjuk é comumente comido durante a estação de inverno. No festival Dongjinal, um feriado tradicional coreano que cai no dia 22 de dezembro, o povo coreano come Donji patjuk, que contém saealsim(새알심), uma bola feita de farinha de arroz glutinoso. Na antiga tradição coreana, acredita-se que o patjuk tem o poder de afastar os espíritos malignos.

Carnes e peixes

Na Antiguidade, a maior parte da carne na Coreia era provavelmente obtida através da caça e da pesca. Os registros antigos indicam que a criação do gado começou em pequena escala durante o período dos Três Reinos. A carne era consumida torrada, em sopas ou em guisados durante este período. Aqueles que viviam mais perto dos oceanos foram capazes de complementar sua dieta com mais peixes, enquanto aqueles que viviam no interior tinham uma dieta contendo mais carne.

Carne

A carne bovina é a mais valorizada de todas as carnes, com o próprio gado desempenhando um importante papel cultural na casa coreana. O gado era visto como servo e igual ao servo humano. O gado tinha como "férias" o primeiro dia do Ano Novo Lunar. A importância do gado não sugere que os coreanos comessem uma abundância de carne, no entanto, como a carne de porco e os frutos do mar eram provavelmente mais consumidos em uma base mais regular, o gado era mais avaliado como "animais de carga". A classe dominante budista do período Goryeo proibiu o consumo de carne bovina, mas os mongóis dispensaram a proibição da carne durante o século XIII e promoveram a produção de gado de corte. Esse aumento da produção continuou até o período Joseon, quando o governo encorajou o aumento da quantidade e qualidade da carne bovina.

Foi apenas na última parte do século XX que a carne bovina se tornou regular nas mesas coreanas. A carne do bovino pode ser preparada de várias maneiras atualmente, incluindo assar ou grelhar(gui), ferver em sopas ou também pode ser seca como e com marisco, chamado respectivamente yukpo e eopo.

Frango
A galinha tem desempenhado um papel importante como uma proteína na história da Coreia, evidenciada por uma série de mitos. Um mito conta o nascimento de Kim Alji, fundador da família Kim de Gyeongju, anunciado pelo grito de uma galinha branca. Como o nascimento do fundador de um clã é sempre anunciado por um animal com qualidades sobrenaturais, este mito fala da importância do frango. O frango é muitas vezes servido torrado ou assado com legumes ou em sopas. Todas as partes do frango são usadas na cozinha coreana, incluindo a moela, o fígado e os pés. As galinhas mais novas são assadas em comidas e sopas medicinais durante os meses de verão para combater o calor chamado samgyetang. Os pés do frango, chamado dakbal(닭발), são muitas vezes assados e cobertos com o quente e picante gochujang baseado em molho e servido como um anju, ou um prato de lado para acompanhar bebidas alcoólicas coreanas, especialmente soju.

Carne de porco

A carne de porco também tem sido uma outra proteína importante para a Coreia. Os registros indicam que os porcos fazem parte da dieta coreana desde a Antiguidade, semelhante à criação de gado.

Uma série de alimentos são evitados ao se comer carne de porco, incluindo campânula chinesa(doraji, 도라지) e raiz de lótus(yeonn ppuri, 연뿌리) como as combinações que poderiam causar diarreia. Todas as partes do porco são usados na cozinha coreana em uma variedade de métodos de cozimento, incluindo cozinhar a vapor, cozer, ferver e defumar.

O consumo de carne de cão na Coreia remonta à antiguidade. A raça do cão criado para servir de carne, nureongi(누렁이), difere daquelas raças de cães criados para serem animais de estimação que os coreanos podem ter em casa. Aqueles que consomem a carne de cachorro, costumam fazê-lo durante os meses de verão em forma assada ou preparados em sopas. O mais popular dessas sopas é o gaejang-guk (também chamado de bosintang), um guisado picante destinado a equilibrar o calor do corpo durante os meses de verão; seguidores do costume afirmam que isso é feito para garantir a boa saúde, equilibrando o gi, ou energia vital do corpo. Uma versão do século XIX de gaejang-guk explica que o prato é preparado por carne de cachorro fervente com cebolinha e pó de chile. As variações do prato contêm galinha e brotos de bambu. Enquanto os pratos ainda são populares na Coreia com um segmento da população, o cão não é tão amplamente consumido como carnes de frango e de porco.
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Peixes e frutos do mar

Peixes e mariscos têm sido uma parte importante da cozinha coreana por causa dos oceanos que fazem fronteira com a península. Evidências do século XII ilustram que os plebeus consumiam uma dieta principalmente de peixes e mariscos, como camarão, molusco, ostra e cobitidae, enquanto ovelhas e porcos foram reservados para as classes mais altas.

Ambos os peixes frescos e de água salgada são populares e são servidos crus, grelhados, secos, em sopas e em ensopados. São comuns peixes grelhados incluindo carapau, trichiuridae, sciaenidae e clupea pallasii. Peixes menores, camarões, lulas, moluscos e inúmeros outros frutos do mar podem ser salgados como Jeotgal. Os peixes também podem ser grelhados inteiros ou em filetes como banchan. O peixe é muitas vezes seco naturalmente, a fim de prolongar os períodos de armazenamento e permitir o transporte marítimo em longas distâncias. Os peixes que normalmente são secos incluem corvina amarela, anchovas (myeolchi) e croaker. Anchovas secas junto com algas formam a base dos caldos de sopa comuns.

O marisco é largamente consumido em todos os tipos de preparação. Eles podem ser usados para preparar caldos, comidos crus com chogochujang que é uma mistura de gochujang(pasta de pimenta) e vinagre, ou usados como um ingrediente popular em pratos incontáveis. Ostras cruas e outros frutos do mar podem ser usados para fazer kimchi, com o intuito de melhorar e variar os sabores. Filhotes de camarões salgados são usados como um agente de tempero conhecido como saeujeot para a preparação de alguns tipos de kimchi. Grandes camarões são freqüentemente grelhados como daeha gui (대하 구이) ou secos, misturados com legumes e servidos com arroz. Moluscos comidos na cozinha coreana incluem polvos, chocos e lulas.

Vegetais

A cozinha coreana usa uma grande variedade de vegetais, que podem ser servidos crus, tanto em saladas como em picles, assim como cozidos em vários ensopados, pratos fritos e outros pratos quentes. Vegetais que são bastante usados incluem o daikon, repolho de napa, pepino, batata, batata-doce, espinafre, cebolinha, alho, pimentões, algas, cogumelos, raiz de lótus, dentre outros. Vários tipos de vegetais selvagens, conhecidos coletivamente como chwinamul(como os asters), são um prato popular, e outros vegetais selvagens como brotos de fetos de samambaia (gosari) ou raiz de campânula coreano (doraji) também são colhidos e comidos na estação. Ervas medicinais como ginseng, Ganoderma lucidum, goji, Codonopsis pilosula e Angelica sinensis são muitas vezes utilizados como ingredientes na cozinha, como em samgyetang.

Etiqueta

Cozinha da corte

A culinária da corte real da Coreia foi um estilo de culinária dentro da culinária da Coreia tradicionalmente consumida na corte da dinastia Joseon, que governou a Coreia de 1392 a 1910. Dizia-se que deveriam servir doze pratos junto com arroz e sopa, servindo-os, em sua maioria, com bangjja(talheres de bronze). Este estilo culinário foi recuperado somente no início do século XX.

Cozinha regional

Cozinha vegetariana

A culinária vegetariana na Coreia está ligada às tradições budistas que influenciaram a cultura coreana a partir da dinastia Goryeo. Há centenas de restaurantes vegetarianos na Coreia, embora historicamente a maioria sejam restaurantes locais que são desconhecidos para os turistas. A maioria tem buffets com comida fria, e kimchi vegetariano, sendo o tofu a principal característica. O bibimbap é um prato comum vegan. Os menus mudam de acordo com as estações. Vinhos sem álcool, e os chás também são servidos. A cerimônia do chá coreana é adequada para todos os vegetarianos e veganos e de início tinha influências budistas. Todos os alimentos são consumidos com uma combinação de jeotgarak(pauzinhos) ovais de aço inoxidável bastante escorregadio e uma colher rasa de mangas compridas chamada sujeo.

Os restaurantes coreanos vegetarianos também podem ser encontrados no exterior, como o Hangawi e Francia em Manhattan, Nova Iorque e o Amitabul em Chicago, todos nos Estados Unidos.

Cozinha budista

A culinária budista da Coreia existe desde que o Budismo foi introduzido na península, onde as tradições influenciaram bastante na cozinha local. Durante o período Silla (57 a.C – 935), o chalbap (찰밥, tigela de arroz cozido ou arroz glutinoso) o yakgwa (uma sobremesa frita) e o yumilgwa (lanche de arroz frito e soprado) foram servidos para altares budistas e foram desenvolvidos em tipos de hangwa, confeitos tradicionais coreanos. Durante a Dinastia Goryeo, sangchu ssam(envoltórios feitos com alface), yaksik e yakgwa foram desenvolvidos e assim se espalhou para a China e outros países. Desde a dinastia Joseon, a cozinha budista foi estabelecida na Coreia de acordo com regiões e templos.

Por outro lado, a culinária da corte real está intimamente relacionada com a culinária dos templos coreanos. No passado, quando as empregadas da corte real chamados sanggung foram designadas para Suragan(hangul: 수라간; hanja: 水剌間; o nome da cozinha real), onde preparavam as refeições do rei, ficavam idosas, tinham que deixar o palácio real. Portanto, muitas delas entravam em templos budistas para se tornarem freiras. Como resultado, as técnicas culinárias e as receitas da cozinha real foram integradas à culinária budista.

Bebidas
Não alcoólicas

Todas as bebidas tradicionais não-alcoólicas coreanas são referidas como eumcheong ou eumcheongnyu(음청류 ), que significa literalmente "bebidas claras". De acordo com documentos históricos sobre culinária coreana, existem mais de 193 itens de eumcheongnyu. Os eumcheongnyu podem ser divididos nas seguintes categorias: chá, hwachae (ponche de fruta), sikhye (bebida de arroz doce), sujeonggwa (ponche de caqui), tang (탕, água fervida), jang (장, suco de grãos fermentados com sabor amargo), suksu (숙수, bebida feita de ervas), galsu (갈수, bebida feita de extrato de frutas e medicina oriental), água doce, suco e leite feitos por seus ingredientes materiais e métodos de preparação. Entre as variedades, chá, hwachae, sikhye e sujeonggwa ainda são amplamente adorados e consumidos, porém os outros quase desapareceram no final do século XX.Sohn Gyeong-hee, Historical overview of Korean traditional eumcheongryu

Na culinária coreana, o chá refere-se a vários tipos de chás de ervas que podem ser servidos quente ou frio. Não necessariamente relacionadas com as folhas, brotos foliares e entrenós da planta Camellia sinensis, os chás são feitos de diversas substâncias, incluindo frutas (por exemplo: yujacha), flores (exemplo: gukhwacha), folhas, raízes e grãos (exemplos: chá de cevada, hyeonmi cha) ou ainda ervas e substâncias usadas na medicina tradicional coreana, como ginseng(exemplo: Insam cha) e gengibre(exemplo: saenggang cha).

Alcoólicas

Enquanto o soju é o licor mais conhecido, existem mais de 100 diferentes variações de bebidas alcoólicas como cervejas, arroz fermentado e vinhos de frutas, além dos licores propriamente produzidos na Coreia do Sul. As bebidas mais vendidas(o termo coreano para cerveja: maekju) é o lager, que é similar aos encontrados na Europa e na Ásia. O mercado de bebidas sul-coreano é dominado por duas grandes marcas: Hite e Oriental Brewery. Taedonggang é uma bebida norte-coreana produzida em uma cervejaria em Pyongyang desde 2002. Cervejas e bares artesanais cresceram em popularidade após 2002.Soju é uma bebida clara que foi feita originalmente de grão, especialmente arroz, e agora também é feito de batata-doce ou cevada. Os sojus feitos de grãos são considerados superiores(assim como no caso de vodka com grãos versus vodka com batata). Essa bebida tem cerca de 22% de teor alcoólico e é a bebida favorita de estudantes universitários, empresários e operários.Yakju é um licor puro refinado e fermentado do arroz, como o mais conhecido cheongju.Takju é um licor grosso não refinado feito com grãos, sendo o mais conhecido o makgeolli, um vinho de arroz branco e leitoso tradicionalmente bebido por fazendeiros.

Além do vinho de arroz, vários vinhos de frutas e vinhos de ervas existem na cozinha coreana. A acácia, a ameixa, a cereja, os frutos de pinho e a romã são os mais populares. Vinhos majuang(um vinho misturado de uvas coreanas com vinhos franceses ou americanos) e vinhos à base de ginseng também estão disponíveis.

Pratos preparados

Comidas de rua
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Pratos únicos

Dakbal (Pé de Galinha)
Na Coreia do Sul, pé de galinha é conhecido como Dakbal (닭발), e é um prato grelhado ou frito com molho chili picante. Normalmente é comido como um anju (pratos para acompanhar bebidas alcoólicas). Também se come junto com Bolas de Arroz, um prato composto por arroz misturado com vegetais e ovos cozidos no vapor para aliviar o sabor picante do pé de galinha.

Jokbal (Pé de Porco)
Jokbal (족발) é um prato coreano que consiste em pés de porco cozidos com molho de soja e especiarias. Geralmente é refogado em uma combinação de molho de soja, gengibre, alho e vinho de arroz. Os ingredientes adicionais usados podem incluir cebola, alho-poró, alho, canela e pimenta preta.

Yukhoe (Carne Crua Temperada)
Yukhoe (육회) é normalmente feito com cortes magros de carne, como coxão duro, mas cortes mais macios de carne também podem ser usados. O bife é cortado em finas tiras enquanto se retira a gordura, então é temperado com sal, açúcar, óleo de gergelim, pimenta e alho. Pêra coreana, gema de ovo crua e pinhões são comumente usados como guarnições. Essa carne crua também combina bem com o soju.

Sobremesas
[[Ficheiro:Tteok.jpg|thumb|right|Tteok]]
 Cafeterias da moda em Seul
Muitos coreanos gostam de visitar cafeterias únicas e chiques hoje em dia. São lugares tão diferenciados que atraem também os turistas da cidade. Existem muitas cafeterias de franquia enormes, mas aqui apresentamos cafeterias distintas e impressionantes que fascinam as pessoas!

 Seoulism
A cafeteria Seoulism é uma das mais populares de Seul. Famosa por sua deslumbrante vista da cobertura, este bar-café é um ótimo destino para encontros, sair com amigos ou tirar fotos que estão na moda no Instagram. Embora não esteja localizado no centro de Seul, a cafeteria oferece uma das mais exclusivas experiências de qualquer cafeteria em Seul.

 Vantagens e Desvantagens
Existem duas desvantagens no Seoulism, e uma delas é a popularidade. É uma cafeteria muito popular, portanto, se você quiser visitar, tente visitá-lo em um horário menos popular ou espere um pouco. O momento ideal para visitar depende de seus desejos. Se você quiser visitar o horário menos movimentado, pense em visitá-lo de manhã ou no início da tarde, antes das 13h. Isso evitará a maioria das multidões e permitirá que você aproveite o Seoulism antes que fique muito cheio. Se você estiver interessado em ter a melhor atmosfera e pontos de vista, considere visitar a hora do pôr do sol. No verão, isso significa 18h - 19h e, no inverno, cerca de 17h. Isso não apenas promete as melhores vistas, mas também significa que você pode experimentar a atmosfera noturna única.

A outra desvantagem é o preço. As bebidas da cafeteria custam o dobro ou até o triplo do que você pode encontrar em outros lugares de Seul. Este é um caso semelhante com o menu de bebidas alcoólicas. Ao entrar no café (pela porta vermelha localizada à esquerda do elevador assim que você sai), você encontra o balcão para fazer pedidos. Cada pessoa deve comprar pelo menos uma bebida e você não pode sentar até fazer o pedido. Se você está procurando a opção mais barata, espere pagar cerca de ₩7.500 por pessoa (aproximadamente R$32,50). Isso lhe dará um café padrão, como um americano ou um café com leite. O Seoulism funciona como um café até a noite, quando muda para um bar. Coquetéis, vinho, cerveja e muito mais estão disponíveis para qualquer pessoa interessada - com preços de bebidas em média de ₩ 10.000 a ₩ 20.000 (R$ 43,30 - R$ 86,60).

Definitivamente, não é um dos cafés ou bares mais baratos, mas oferece uma experiência única e, para algumas pessoas, valerá a pena o custo extra. O café também oferece brunch, sobremesas e comida geral. Esse alimento não é realmente considerado refeição, com ofertas como nachos e pratos de queijo. As sobremesas custam cerca de ₩ 10.000 (R$ 43,30), com brunch e comida geral por ₩ 20.000 (R$ 86,60).

 Localização
A cafeteria em si está localizada perto da Lotte Tower e pode ser encontrada com apenas uma curta caminhada de Seokchon, estação na linha 8 (a linha rosa). Quando chegar à estação Seokchon, saia pela saída 2 e ande direto por cerca de 10 minutos. Isso o levará ao fundo do edifício em que o Seoulism está localizado. O edifício não é o mais óbvio, então fique de olho. O café está localizado no 6º andar do edifício.

Endereço: 48-7 Songpa-dong, Songpa-gu, Seul, Coreia do Sul.

 Cafe Onion Anguk
Este local é baseado na arquitetura e decorado como um Hanok, que é conhecido como uma casa tradicional coreana projetada e construída no século XIV durante a dinastia Joseon. Pode-se observar telhas tradicionais e madeira nos interiores.

Esta cafeteria canaliza uma 'sensação' distinta que faz você viajar no tempo. No entanto, ele consegue, ao mesmo tempo, ser um lugar moderno, chique, atraente e popular entre os coreanos, por isso, mesmo durante uma tarde de segunda a sexta, o local costuma estar lotado. A maioria das análises online diria que, embora os bolos estejam um pouco acima da média,a sua popularidade é mais sobre como todo o espaço é projetado.

O café temático tradicional fica relativamente perto de Gyeongbokgung e de outras atrações turísticas de Seul, portanto, é recomendado visitar este café antes ou depois da sua viagem à Bukchon Hanok Village, pois eles estão todos na mesma área.

O famoso café Onion abriu mais duas lojas - uma versão mais moderna em Gangbuk-gu; e outro perto da estação Anguk. Sendo o de Jongno-gu a terceira loja, porém, o cardápio do café não é muito diferente dos outros dois estabelecimentos, com doces, pães e bebidas semelhantes.

 Alguns atrativos do cardápio

 Versão Injeolmi do Pandoro (₩ 5.000, ou aproximadamente R$ 21,60) em que o pó de bolo de arroz coreano é polvilhado e empilhado no topo para se parecer com uma montanha coberta de neve.
 "Onion Mocha" (₩6.500 Won R$ 28,16) uma bebida ligeiramente amarga devido o chocolate.
 "Avocado Pollack Roe Baguette" (₩ 5.500, ou aproximadamente R$ 23,80) uma opção realmente crocante por fora, com manteiga ao centro, recheado com ovas de escamudo.
 "The Black Soybean Scone" (₩ 5.000, ou aproximadamente R$ 21,60) um bolinho recheado com uma mistura de mascarpone com a própria soja preta, seu sabor é doce e terroso.

 Localização
5 Gyedong-gil, Jongno-gu, Seul, Coreia do Sul.

 Cafe Urban Space
Esta cafeteria com uma filial em Myeong-dong e uma em Seongsu-dong é dividida em duas seções: Urban Source e Urban Space.Urban Source é um espaço onde são servidos lanches e bebidas, mais próximo de um Café. É um lugar perfeito para visitar se você quer ir para uma boa cafeteira e trabalhar em algum projeto ou estudar. Você pode aproveitar a ambientação retrô ao ver o letreiro aceso à noite.

À noite, você pode curtir no espaço Urban Space. A cafeteria continua crescendo e mudando para entreter os clientes. A maioria desses clientes são mulheres, mas a quantidade de homens que frequentam o local também está aumentando.

É um lugar único e bonito para tirar fotos com amigos, já que a decoração é baseada no "sonho de uma adolescente", com as paredes cor-de-rosa, uma piscina de bolinhas e diversos brinquedos infláveis.

Os preços dos drinks no bar variam de ₩ 13.000 a ₩ 15.000 (aproximadamente de R$ 56,00 a R$ 64,00) e os petiscos disponíveis incluem batatas fritas e mozzarella sticks.

Mesmo a decoração sendo atrativa para crianças, a entrada delas não é permitida no local, que é destinado para adultos.

Para mais informações, é possível entrar em contato pelo número 010-4705-4535 ou visitar a página no Instagram.

 Localizações
5F, 23 Myeong-dong 10-gil, Jung-gu, Seul, Coreia do Sul.

301-16 Seongsu 2-ga 3-dong, Seongdong-gu, Seul, Coreia do Sul.

 Ver também
Lista de pratos coreanos(em inglês)
Culinária da Ásia
Ginseng
Frango frito coreano
Dae Jang Geum(Um drama coreano do canal MBC exibido entre os anos de 2003 e 2004 que retrata a culinária real coreana).

 Bibliografia

Baek Un-hwa (백운화). Inje Food Science Forum (인제식품과학 FORUM), "Part 3 Status quo and prospect about the industrialization of Korean traditional beverages (제 3 주제 전통 음청류의 산업화 현황과 전망)" taken from  on 2008-06-15. pp. 75~95.
 Coultrip-Davis, Deborah, Young Sook Ramsay, and Deborah Davis (1998). Flavors of Korea: Delicious Vegetarian Cuisine. Tennessee: Book Publishing Company. ISBN 1570670536. ISBN 9781570670534.
Cost, Bruce. Asian ingredients: a guide to the foodstuffs of China, Japan, Korea, Thailand, and Vietnam. New York: Harper Perennial, 2000. ISBN 0-06-093204-X
Crawford, Gary W. (2006) East Asian Plant Domestication. In Archaeology of East Asia, edited by Miriam Stark. Wiley-Blackwell, 2006
ISBN 1405102136
Food in Korea, "Jontongjoo - Kinds of Traditional Liquors" taken from
Fritscher, Lisa. "Korean Food Basics: What You Might Find On A Korean Food Menu" taken from  on 2007-11-17.
Herskovitz, Jon. Reuters, "North Korean beer: great taste, low proliferation risk", Mar 9, 2008, taken from
Hopkins, Jerry. Extreme Cuisine: The Weird & Wonderful Foods that People Eat, Singapore: Tuttle Publishing, 2004.
Korea Agro-Fisheries Trade Corporation. "Introduction of Eumcheongryu" taken from  on 2008-05-22.
Korea Tourism Organization. "Experience Royal Cuisine" taken from  on 2008-06-13.Korean cuisine. Partes deste artigo são traduzido da página em inglês .Koryǒsa, The History of the Koryǒ Dynasty, Seoul, 1990.
National Assembly of the Republic of Korea. "King Sejong's Humanism" taken from  on 2008-06-10.
Marks, Copeland. The Korean Kitchen: Classic Recipes from the Land of the Morning Calm. San Francisco: Chronicle Books, 1993.
O'Brien, Betsy. Let's Eat Korean Food. Elizabeth, NJ:Hollym, 1997. ISBN 1-56591-071-0
Pettid, Michael J., Korean Cuisine: An Illustrated History, London: Reaktion Books Ltd., 2008.
Sohn Gyeong-hee (손경희). Inje Food Science Forum (인제식품과학 FORUM), "Part 1 HIstorical overview of Korean traditional eumcheongryu (제 1 주제 한국 전통 음청류의 역사적 고찰)" taken from  on 2008-06-16.
The Academy of Korean Studies. "농사직설(農事直說), Nongsa jikseol" taken from  on 2008-06-10.
The Chosun Ilbo. "Hanjeongsik, a full-course Korean meal" taken from  on 2008-06-11.
The Korea Economic Daily, "Brew master.. the only beer in the world" (브루 마스터 .. 세계 유일의 맥주) taken from
Yi Kyubo, Tongmyǒng-wang p'yǒn' (The lay of King Tongmyǒng) in Tongguk Yi Sangguk chip (The Collected Works of Minister Yi of the Eastern Country), Seoul, 1982.
 Yi Yang-Cha, and Armin E. Möller (1999). Koreanisch vegetarisch: Die kaum bekannte, fettarme, phantasievolle und küchenfreundliche Art asiatisch zu kochen (Korean Vegetarian: Almost Unknown, Low Fat, Creative and Kitchen-friendly Way of Asian Cooking). ISBN 3775004572. ISBN 9783775004572.
Yi Tǒngmu, Sasojǒl (Elementary Etiquette for Scholar Families), quaoted in Sources of Korean Tradition, Volume Two: From the Twentieth Centuries, ed. Yǒongho Ch'oe, Peter H. Lee and W. Theodore de Bary. New York, 2000.
Yu Jisang (유지상). "How about today? Pojangmacha'', outing at night" (오늘 어때? 포장마차 '밤마실') taken from  on 2008-06-13.

Ligações externas
 Site oficial do Turismo Nacional da Coreia: Lista de comidas coreanas
 Comida na Coreia no Korea Agro-Fisheries Trade Corporation
 Comendo ao modo coreano no Cultural Profiles Project (Canadá)
 Lista de artigos sobre culinária coreana na Encyclopedia Doosan
 Categorias da culinária coreana no Empas / EncyKorea
 Korea Society Podcast: Cookbook Author Cecilia Hae-Jin Lee Discusses Quick and Easy Korean Cooking

Culinária da Coreia
Cultura da Coreia do Sul
Cultura da Coreia do Norte

redpajama_set_name: RedPajamaWikipedia


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text:
VIDEO: Geology Dinner Train running Sat. in Ely
Sat., June 8 at 6:30 p.m. 'Rock On' with the Rockin' & Rollin' Geology Train, featuring Consulting Geologists, Bill Wilson (left), Roger Bowers (right) and Laura Baldwin (not pictured). (Tony Zamora & Rosie pictured center) Enjoy a Cornish pasty, standard miners' fare of old, a show & tell of ore samples and a scenic steam excursion. Prizes for trivia contest, and souvenirs for all passengers.
ELY — Rock on with this Sat. night's Rockin' & Rollin' Geology Dinner Train, Sat., June 8 at 6:30 p.m., when no one will go home empty-handed. Featuring Chief Consulting Geologist, Roger Bowers, and his trusty colleagues, Bill Wilson and Laura Baldwin, the evening will feature a lively presentation, along with an old-time miner's meal of a Cornish pasty (meat and potato-filled pie crust 'sandwich'), fruit and a beverage. Beer is available on this and most trains at a nominal charge.
Passengers will be treated to some fun-filled facts about mining in the area, mining and railroading history, and even a show and tell of ore samples – with goodie bags to take home. Passengers can also vie for prizes in the trivia contest. Prices are $48/adults (13+), $24/children (4-12), free for toddlers. Discounts apply for White Pine & Eureka residents ($6/ticket), AAA and Military (15%) and Nevada Northern members, according to level. Reserve now while tables are still available.
On Sat., June 15, at 3:30 p.m. enjoy a free paleontology lecture, featuring dinosaurs and more. The lecture is suitable for kids and adults. At 6:30 p.m. on June 15, the next dinner train is the most historic Steptoe Valley Flyer, with First Class Seating in Coach 5, a light immigrant's meal and history recounted by NNRy Executive Director, Mark S. Bassett. Dads Ride Free on Father's Day, Sun., June 16 at 9:30 a.m. and 1 p.m.
Another sell-out is expected on the annual Fireworks Express on 4th of July at 6:00 p.m. On Thurs., July 5th, join the First Airplane Flight Centennial Celebration. There will be a 4:30 p.m. steam train, followed by a plaque dedication and unveiling of a six-foot model of the 1913 airplane, created by White Pine High School students. The evening will conclude with a Free Dance in the Freight Barn, for adults 21 or older.
Open daily, except Tuesdays; the Museum is located at 1100 Avenue A in Ely, Nevada. In July and August, the Nevada Northern Railway is open seven days a week. Kids Ride Free, Mondays through Thursdays, on regular excursions.
Prices for regular excursions are $27/adults (13+), $16/children (4-12); and always free for toddlers. White Pine and Eureka residents receive a $6/per ticket discount. Discounts are also available for members, military and AAA. Group rates and private charters are available. For more information, please contact the Nevada Northern Railway Museum at 1-866-407-8326 or 775-289-2085. The train schedule is available online at www.nnry.com. Become a friend and "like" us on Facebook at www.facebook.com/nnry1 and watch train videos at www.youtube.com/nnry1. Follow us on www.twitter.com/nnry1
RAILROAD REALITY WEEK FOR ADULTS
June 7-14
Work on the railroad all the livelong week
FREE SAFETY TRAINING, June 8-9, Public Welcome
What it takes to be an Engineer
FREE DINOSAUR LECTURE, Kids & Adults
Sat., June 15, 3:30 p.m.
STEPTOE VALLEY FLYER
Sat., June 15 6:30 p.m.
DADS FREEE, Sun., 6/16
Fireworks Express, 7/4, 6 p.m.
First Flight Centennial & FREE Dance, 7/5
Council approves funding for ambulance services, Moana pool


text:
balita.ph – Online Filipino News
Sports/Entertainment
Lead Photo
DSWD's women, child-friendly spaces in evacuation centers reduce risks during disasters
By Leilani S. Junio
MANILA, March 16 (PNA)–The Department of Social Welfare and Development (DSWD) said Monday it considered its initiatives in putting up "women-child friendly spaces" for women and children in evacuation centers as one of its "best practices" in reducing risks during disasters.
DSWD Secretary Corazon J. Soliman said the presence of the friendly spaces provided safe places for children to play while mothers continued to do their other roles like breastfeeding and other mother-related duties for their children.
"The establishment of women and child-friendly spaces is also integrated in evacuation camp management which aims to respond to the effects of displacement and vulnerability of women and children in natural and man-made crisis situations, such as disasters and incidents of armed conflict," Soliman said.
The initiative started in 2013 in partnership with the United Nations Population Fund (UNFPA).
Aside from being a safe place for children to engage in playing, reading, learning and drawing because of the interruption in their school classes, the mothers are also being thought in the friendly spaces about nutrition, and issues and topics related to well-being, women's rights, sexual and reproductive health, gender-based, and human trafficking.
Moreover, it is an ideal place for counseling and stress debriefing sessions that also help traumatized women cope with their situation and prepare them for eventual return to their communities.
Towards early recovery phase, the women-friendly serves also as a venue for livelihood training where women learns to create handicrafts or any other source of livelihood that they can use to help their husband augment the income.
In addition to that hygiene kits were also distributed in the friendly spaces containing basic necessities such women undergarments, napkins, soaps, shampoos, toothpastes and pales that they can use in taking a bath or maintaining their cleanliness.
Through those spaces also set especially for them (women and children), the women and children are being informed on how to spot signs of human traffickers offering help or taking advantage during disasters and report them or enable them to be protected against sexual abuse and rape.
With the disasters like typhoon Pablo (Dec. 12, 2013), Zamboanga Siege (armed conflict between MILF and government forces on September 2013) and supertyphoon Yolanda on November 2013), where longer stay of evacuees in evacuation centers were witnessed, most of the people became familiar with women and child friendly spaces in evacuation centers and how they are serving the vulnerable women, children and even senior citizens/persons with disability (PWD).
DSWD, led by Soliman, shared such experiences to participants of the United Nations (UN) World Conference on Disaster Risk Reduction (DRR) currently held in Sendai, Japan.
The DSWD chief will also share the experiences in the implementation of cash for work (CFW) program and restoration of civil documents destroyed during disasters.
According to DSWD chief, she is also expecting to learn from the best practices of other countries on responses during and after disasters to reduce disaster risks.
She was with other delegates of other government agencies task on disaster management on the conference. (PNA)
RMA/LSJ
Filed Under: Features
Tagged: CFW, DSWD, Pablo Dec, Zamboanga Siege
SSS charges 3% penalty on overdue contributions
Kakawate leaves as pesticide, bio-organic fertilizer
Investment on ready-to-lay hens
Oct. 10, 1977 Patikul massacre recalled (Feature)
DOH releases new 5-in-1 vaccine for babies in Western Visayas
Myanmar targets 7-M tourist arrivals in 2020
Pampanga to open up livelihood opportunities to boost tourism industry, says official
More Fun in the PHL campaign has failed to attract more tourists, says study
Expect influx of Israeli tourists in PHL
Government allocates PHP410-M to relocate about 2,000 Intramuros settlers
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text:
La Société nationale des entreprises de presse ou SNEP est une société française qui fut créée par la loi du  après la Libération de la France pour gérer puis redistribuer les biens confisqués des entreprises de presse ayant collaboré pendant l'Occupation. Dans les années 1960, sur demande du gouvernement Michel Debré, elle aida à la création en Afrique francophone.

La société fut liquidée le . Les archives de la SNEP sont aujourd'hui conservées aux Archives nationales, sur le site de Pierrefitte-sur-Seine, sous plusieurs numéros de versement (archives anciennement cotées 7AR) : (Inventaire du fonds 19900058).

Notes et références

Presse écrite en France
Entreprise fondée en 1946


The Custard TV: Doctor Who: The Launch Trailer.
Doctor Who: The Launch Trailer.
The BBC have released the first launch trailer for Doctor Who which is to return for a new series in August.
The trailer shows Jenna Coleman as Clara trying to adapt to the new Doctor played by Peter Capaldi, who questions whether he is "a good man" as they travel "into darkness".
Ben Stephenson, Controller of Drama Commissioning, said: "Excitement and anticipation fills the air as Peter Capaldi's Doctor takes control of the TARDIS for the very first time today. It's going to be one hell of a ride and I can't wait for the journey to start."
Charlotte Moore, Controller BBC One, commented: "A new year, a new face, a new Doctor! 2014 has arrived and it's Peter Capaldi's time so let the adventures begin!"
Guest stars this series include Keeley Hawes, pop star Foxes and comedian Frank Skinner.
Doctor Who Returns on Saturday 23rd August on BBC ONE.


Albion, as I'm sure every blog post and review you'll read about the latest project from Chef Steven Burgess will tell you, is the oldest name for the island of Great Britain.
Based in a former retail unit in Crosby (near Liverpool), at first, Albion may not be exactly what you would have expected from the chef who made his name as the 'food director' of Camp & Furnace.
Whereas Camp & Furnace is very "now" and "on trend", Albion cites itself as being an 'old British' restaurant – the menu descriptions include dates from original versions of the dishes; with much of the menu based on recipes from the 18th and 19th centuries.
A lot of research and work has clearly gone into writing a refreshingly different, yet familiar, menu.
Deciding to embrace the 'historical' concept, I selected the oldest dish on offer, a 'Local potato potage with onion dumplings and sorrel oil', dating from 1175! It was perhaps not the best thing to choose on a warm summer's day but the citrusy sorrel oil and cloudlike dumpling made the dish lighter than it could have been.
Prior to the soup I had some dinky 'Beer bread cooked in hay with English mustard butter (1700)' - I loved the presentation and the butter but found the glaze on the bread a little too sweet for my taste.
My other appetiser of 'Pork dustings with sticky Gentleman's relish dip (1846)' was a joy. I'd talk about the smack of of 'umami' from the relish if it didn't make me sound like a "proper divvy" (as they say in those parts).
In 1929, the Wall Street Crash saw the start of the Great Depression. It wasn't all doom and gloom though because it seems that in the same year someone invented 'Cumbrian mutton & treacle bacon turnover with cucumber chutney'. This was a lovely thing… the puff pastry delightfully gooey from the treacly glaze. A little more of the cucumber chutney would have helped to add the extra bit of moisture I felt the dish needed.
For my main, it was back to 1362 for a 'Ham hock, chicken & leek pye with stockpot carrots and stout gravy'. Although pies (Wikipedia tells me), first, 'appeared around 9500 BC, in the Egyptian Neolithic period', since they were brought to our shores by the Romans in AD43 they have been popular with the people of Britain, especially those in the north.
I'm sure this hearty, steaming blend of crisp pastry, generous meaty filling and rich stout gravy would have won over even the most dogged of Brigantes. The carrots, topped with a bit of salty samphire, were pretty special too.
Having chosen quite hearty dishes (after a big breakfast), coupled with the generous portions, I was too full for dessert but have vowed to go back soon with my wife for the complete experience. It's early days for the restaurant grounded in history but it's future is looking good.
For better pictures of some of the dishes and more, check Bacon on the Beech.
After such a good experience at Ibérico World Tapas (see here), I thought we should check out Escabeche – both serve tapas, both are in Nottingham and both have a listing in the Michelin guide.
One downside of visiting the two places one day apart was finding it difficult not to make direct comparisons, which is slightly unfair as, despite similarities, are also very different – to my mind, of the dishes we had 'like for like', Ibérico World Tapas served the better croquettes, patatas bravas and jamón.
If I were to recommend one place other the other it would be IWT – this should not take anything away from Escabeche, which we I still thought was very good and way better that the tapas places in my hometown of Manchester (although I am yet to try the 'new' Levanter Fine Foods in Ramsbottom).
Jamón de Teruel D.O., 18 month aged, Serrano ham – another quality ham, not quite in the league of the 'Ibérico de Bollota Reserva' we had at IWT but this is also reflected in the price. The accompaniment of shaved pickled fennel and caper berries was a delight.
Beef Cocas, Catalan flat bread with truffled mushroom purée, rocket & parmesan – Escabeche serve several of these Catalan stone baked flatbreads with a choice of several different toppings; this one had just the right amount of truffle oil for our taste.
Poached smoked haddock salad, harissa slaw, pickled beetroot, apple & toasted walnuts – a simple, fresh tasting dish with lovely textures and flavours.
Mackerel escabeche, lime cured fillet, cucumber, garlic mayonnaise & flat bread – another good dish awash with good flavours; the fennel seeds adding a surprise and welcome addition to the menu description.
Seared calf's liver, creamed potato, red onion, caper & mint jus – this was one dish that did not quite deliver on flavour as expected; the ingredients and look suggested something more punchy and robust.
Seared king scallops, anchovy butter, tomato salsa – the scallops were well cooked (Who can't cook a scallop these days? Used to be the case that they were often overdone. Less so these days, I've noticed.) but it was the anchovy butter that I loved… delicious Mediterranean flavours.
Salt cod & chorizo croquettes – decent croquettes with good strong flavours.
Escabeche cauliflower cheese, toasted almonds, chilli flakes – Patatas Bravas – delightfully crispy potatoes.
Churros – Spanish doughnuts with chocolate sauce – the chocolate sauce was a little thin for my liking. Crema Catalana, blood orange coulis – my wife was very happy with her Crema Catalana… one of her faves.
Escabeche is a great place – good service, good tapas and good ambience. The people of Nottingham are spoilt.
Ibérico World Tapas is an atmospheric subterranean tapas place in Nottingham that currently boasts a Michelin "Bib Gourmand".
You can choose to sit at the bar or in one of the various nooks and crannies afforded by the vaulted ceilings. Seeking a more authentic tapas experience, we chose the bar.
Marinated mixed olives – Manzanilla and Gordal varieties. Sourdough Bread, Arbequina olive oil and balsamic – great bread, quality oil.
Jamón Croquetas, burnt aubergine, Manchego – with a delightfully crisp coating, containing a generous amount of ham and a dreamily thick béchamel, these were the best croquetas I've had. The burnt aubergine cream and sharp shallots added an interesting dimension to the dish; although, nice through they were, I found the Manchego wafers a little too strong to compliment.
Paleta Ibérico de Bollota Reserva D.O. – the ham was sensational. Worth every penny of the £15.95 paid for the portion – credit to the restaurant for selecting such quality.
Goats cheese stuffed Piquillo Peppers, spinach, hazelnut honey – a good dish, I love the combination of cheese, honey and hazelnuts.
Mushroom Carpaccio, truffle oil and pickled mooli – a lovely way to serve mushrooms. The little discs of pickled mooli were a great addition. Triple Cooked Patatas Bravas – cooked in goose fat. As good as they sound.
Black Cod – as stated on the menu, 'line caught, sustainable Alaskan Sablefish (black cod) is a richly flavoured dish with a high Omega 3 oil content and satiny texture. Marinated in a spicy miso for 36 hours' – a dish made famous by Nobu, this best highlights their concept of 'world' tapas.
Slow Cooked Beef Short Rib, pickled mooli, soft poached quails egg, miso butter – also making good use of Asian flavours: another disc of pickled mooli, topped with an umami hit from the meat and miso with the indulgence of butter and runny yolk; another top dish.
Churros & Hot Chocolate – in my experience, churros always taste better when eaten in the sunshine and with a silky, rich chocolate sauce and a good coating of cinnamon sugar, the sunshine was all that was missing.
Olive Oil Sponge, lemon, rhubarb – a beautifully balanced flavour combination featuring a dense, peppery olive oil cake with a light lemon espuma and sharp fruits.
We were very impressed – definitely one of the best tapas experiences we've had outside of Spain.


On www.antibodies-online.com are 6 Abhydrolase Domain Containing 6 (ABHD6) Proteins from 3 different suppliers available. Additionally we are shipping ABHD6 Antibodies (37) and ABHD6 Kits (6) and many more products for this protein. A total of 52 ABHD6 products are currently listed.
The hydrolase activity of ABHD6 was not required for the effects of ABHD6 on AMPAR function in either neurons or transfected HEK293T cells. Thus, these findings reveal a novel and unexpected mechanism governing AMPAR trafficking at synapses through ABHD6.
Results confirm the genetic association of the locus 3p14.3 with systemic lupus erythematosus in Europeans and point to the ABHD6 and not PXK, as the major susceptibility gene in the region.
ABHD6 increases from neonatal age.
Data show that the three hydrolases are genuine MAG lipases; medium-chain saturated MAGs were the best substrates for hABHD6 and hMAGL, whereas hABHD12 preferred the 1 (3)- and 2-isomers of arachidonoylglycerol.
These findings identify ABHD6 as a regulator of the counter-regulatory responses to major metabolic shifts.
alpha/beta-domain hydrolase-6 suppression averts diet-induced obesity and enhances adipose browning and brown adipose function via PPAR alpha/PPAR gamma activation.
Whole-body and b-cell specific ABHD6-KO mice exhibit enhanced glucose-stimulated insulin secretion, and their islets show elevated monoacylglycerol production and insulin secretion in response to glucose.
ABHD6 can hydrolyze several lipid substrates, positioning ABHD6 at the interface of glycerophospholipid metabolism and lipid signal transduction.
Data suggest ABHD6 as a therapeutic target that could be relevant in treating inflammation-related conditions.
FAAH but not monoacyl glycerol lipase exerts important protective actions against 2-arachidonoyl glycerol-induced cellular damage.
Has 2-arachidonoylglycerol hydrolase activity (By similarity). May be a regulator of endocannabinoid signaling pathways (By similarity).


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He's one of the frontrunners to replace Edgar Wright as the director of Ant-Man, but now Gangster Squad helmer Ruben Fleischer is said to be under consideration by Sony to tackle Ghostbusters 3.
This particular fact came to light during all the Ant-Man news which hit over the weekend. Fleischer, Rawson Marshall Thurber (Easy A) and Adam McKay (Anchorman) were all named as those in contention for the Marvel Studios movie, with the latter emerging as being close to taking the job on Saturday.
However, it was quickly revealed that he had dropped out of talks (McKay took to Twitter to blame scheduling issues), with now Fleischer and Thurber the only two left that we know of.
The Zombieland director has yet to find another project, and whether or not he would be able to take Ant-Man before possibly moving onto Ghostbusters 3 remains unclear. The LEGO Movie's Phil Lord and Chris Miller were also mentioned as being in the running, so we're just going to have to wait and see!
With production on Ant-Man set to begin next month, Marvel will have to find a replacement for Edgar Wright ASAP, so we'll be sure to bring you the latest on that and Ghostbusters 2 the second it hits.
Jason Reitman to helm Ghostbusters 3; Teaser trailer is out already!


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Goodreads Choice Awards 2020 Results: Best Fiction │ Matt Haig's The Midnight Library
by Warren Ryan | Posted on: December 13th, 2020 | No Comments | Entertainment
Launched in 2009, the Goodreads Choice Awards is the only major book awards on the planet that gave the privilege for readers of all ages to select or vote for the book of their choice to which they think is the best book in its corresponding category.
According to the Goodreads website, in selecting 15 worthy nominees in 20 categories, it analyzes statistics from the hundreds of millions of books added, rated, and reviewed on the site.
Write-in votes are also accepted during the Opening Round, so readers can vote for exactly the book they want. In this way, receiving a Goodreads Choice nomination is truly an honor that comes straight from the readers.
The election of the annual Goodreads' best books usually happens in November, and the winners are commonly announced in December. And this year, a record-breaking 5,674,480 votes were tallied.
In the "Best Fiction" category, considerably the closest contest in the awards' history, with a total of 506,978 votes across all nominated books, Matt Haig's The Midnight Library won by five votes.
1. The Midnight Library
Author: Matt Haig
Somewhere out beyond the edge of the universe, there is a library that contains an infinite number of books, each one the story of another reality. One tells the story of your life as it is, along with another book for the other life you could have lived if you had made a different choice at any point in your life. While we all wonder how our lives might have been, what if you had the chance to go to the library and see for yourself? Would any of these other lives truly be better?
In The Midnight Library, Matt Haig's enchanting new novel, Nora Seed, finds herself faced with this decision. Faced with the possibility of changing her life for a new one, following a different career, undoing old breakups, realizing her dreams of becoming a glaciologist; she must search within herself as she travels through the Midnight Library to decide what is truly fulfilling in life, and what makes it worth living in the first place.
2. Anxious People
Author: Fredrik Backman
A poignant, charming novel about a crime that never took place, a would-be bank robber who disappears into thin air, and eight extremely anxious strangers who find they have more in common than they ever imagined
Looking at real estate isn't usually a life-or-death situation, but an apartment open house becomes just that when a failed bank robber bursts in and takes a group of strangers hostage. The captives include a recently retired couple who relentlessly hunt down fixer-uppers to avoid the painful truth that they can't fix up their own marriage. There's a wealthy banker who has been too busy making money to care about anyone else and a young couple who are about to have their first child but can't seem to agree on anything, from where they want to live to how they met in the first place. Add to the mix an eighty-seven-year-old woman who has lived long enough not to be afraid of someone waving a gun in her face, a flustered but still-ready-to-make-a-deal real estate agent, and a mystery man who has locked himself in the apartment's only bathroom, and you've got the worst group of hostages in the world.
Each of them carries a lifetime of grievances, hurts, secrets, and passions that are ready to boil over. None of them is entirely who they appear to be. And all of them — the bank robber included — desperately crave some sort of rescue. As the authorities and the media surround the premises, these reluctant allies will reveal surprising truths about themselves and set in a motion a chain of events so unexpected that even they can hardly explain what happens next.
Humorous, compassionate, and wise, Anxious People is an ingeniously constructed story about the enduring power of friendship, forgiveness, and hope — the things that save us, even in the most anxious of times.
3. American Dirt
Author: Jeanine Cummins
Lydia Quixano Perez lives in the Mexican city of Acapulco. She runs a bookstore. She has a son, Luca, the love of her life, and a wonderful husband who is a journalist. And while there are cracks beginning to show in Acapulco because of the drug cartels, her life is, by and large, fairly comfortable.
Even though she knows they'll never sell, Lydia stocks some of her all-time favorite books in her store. And then one day, a man enters the shop to browse and comes up to the register with a few books he would like to buy — two of them her favorites. Javier is erudite. He is charming. And, unbeknownst to Lydia, he is the jefe of the newest drug cartel that has gruesomely taken over the city. When Lydia's husband's tell-all profile of Javier is published, none of their lives will ever be the same.
Forced to flee, Lydia and eight-year-old Luca soon find themselves miles and worlds away from their comfortable middle-class existence. Instantly transformed into migrants, Lydia and Luca ride la Bestia — trains that make their way north toward the United States, which is the only place Javier's reach doesn't extend. As they join the countless people trying to reach El Norte, Lydia soon sees that everyone is running from something. But what exactly are they running to?
4. Such a Fan Age
Author: Kiley Reid
In the midst of a family crisis one late evening, white blogger Alix Chamberlain calls her African American babysitter, Emira, asking her to take toddler Briar to the local market for distraction. There, the security guard accuses Emira of kidnapping Briar, and Alix's efforts to right the situation turn out to be good intentions selfishly mismanaged.
5. My Dark Vanessa
Author: Kate Elizabeth Russell
Exploring the psychological dynamics of the relationship between a precocious yet naive teenage girl and her magnetic and manipulative teacher, a brilliant, all-consuming read that marks the explosive debut of an extraordinary new writer.
2000. Bright, ambitious, and yearning for adulthood, fifteen-year-old Vanessa Wye becomes entangled in an affair with Jacob Strane, her magnetic and guileful forty-two-year-old English teacher.
2017. Amid the rising wave of allegations against powerful men, a reckoning is coming due. Strane has been accused of sexual abuse by a former student, who reaches out to Vanessa, and now Vanessa suddenly finds herself facing an impossible choice: remain silent, firm in the belief that her teenage self willingly engaged in this relationship, or redefine herself and the events of her past. But how can Vanessa reject her first love, the man who fundamentally transformed her and has been a persistent presence in her life? Is it possible that the man she loved as a teenager — and who professed to worship only her — may be far different from what she has always believed?
Alternating between Vanessa's present and her past, My Dark Vanessa juxtaposes memory and trauma with the breathless excitement of a teenage girl discovering the power her own body can wield. Thought-provoking and impossible to put down, this is a masterful portrayal of troubled adolescence and its repercussions that raises vital questions about agency, consent, complicity, and victimhood. Written with the haunting intimacy of The Girls and the creeping intensity of Room, My Dark Vanessa is an era-defining novel that brilliantly captures and reflects the shifting cultural mores transforming our relationships and society itself.
Other nominated books in the "Best Fiction" category are as follows:
6. Emily St. John Mandel's The Glass Hotel (35,614 votes)
7. Yaa Gyasi's Transcendent Kingdom (31,699 votes)
8. Abi Dare's The Girl With The Louding Voice (28,640 votes)
9. Ann Napolitano's Dear Edward (25,384 votes)
10. Jennifer Weiner's Big Summer (22,008 votes)
11. Lily King's Writers and Lovers (7,318 votes)
12. Frances Cha's If I Had Your Face (5,607 votes)
13. Megha Majumdar's A Burning (4,840 votes)
14. Raven Leilani's Luster (4,109 votes)
15. Suzanne Redfearn's In an Instant (2,680 votes)
16. Margarita Montemore's Oona Out Of Order (2,414 votes)
17. Akwaeke Emezi's The Death of Vivek Oji (1,995 votes)
18. Ayad Akhtar's Homeland Elegies (1,731 votes)
19. Brandon Taylor's Real Life (1,508 votes)
20. Charlotte McConaghy's Migrations (1,305 votes)
Tags: 2020 Goodreads Awards, A Burning, Abi Dare, Akwaeke Emezi, American Dirt, Ann Napolitano, Anxious People, Ayad Akhtar, best fiction, Big Summer, books, Brandon Taylor, Charlotte McConaghy, Dear Edward, Emily St. John Mandel, Frances Cha, Fredrik Backman, Homeland Elegies, If I Had Your Face, In an Instant, Jeanine Cummins, Jennifer Weiner, Kate Elizabeth Russell, Kiley Reid, Lily King, Luster, Margarita Montemore, Matt Haig, Megha Majumdar, Migrations, My Dark Vanessa, novels, Oona Out Of Order, Raven Leilani, reading, Real Life, Results, Such a Fan Age, Suzanne Redfearn, The Death of Vivek Oji, The Girl With The Louding Voice, The Glass Hotel, The Midnight Library, Top 20, Transcendent Kingdom, Writers and Lovers, Yaa Gyasi


Escape rooms are an exciting new indoor entertainment concept. You and your team are locked into a real world themed experience filled with puzzles and tasks that must be completed in order to escape. Fun for families, groups and team building.