davidanugraha/M4-RAG huggingface dataset:
Vascolet

Vascolet es una marca y un producto de la compañía Nestlé, consiste en cacao en polvo soluble en la leche, que fue creado en Argentina y desarrollada en Uruguay.
Se trata de un alimento en polvo conocido coloquialmente como cocoa. La misma se obtiene de la cáscara de la semilla de cacao pulverizada en un polvo muy fino para ser utilizado como sustituto del cacao para disolver en leche o en pastelería.
Creado por La Vascongada, una compañía fundada en 1908 por Pedro Uthurralt, desde su creación dicho producto adquirió una gran popularidad, que llamó la atención en la otra orilla del Río de la Plata.​
En los años cincuenta Homero Fernández, director de la empresa homónima y también creador de la marca Bracafé, introdujo en Uruguay a la marca Vascolet. ​
La introducción de dicho producto al país significaría la industrialización del mismo, superando al poco de tiempo de su comercialización a las existentes compañías que distribuían productos similares. Dicha estrategia de introducción estuvo dirigida específicamente a niños y se encargó de llegar directamente a todas las escuelas del país.
Desde entonces, "Vascolet" se trasformó en un clásico en Uruguay y en Argentina por sus campañas publicitarias que aún hoy hacen foco en el sabor dulce de la bebida y la energía que proporciona. Su éxito y permanencia se deben fundamentalmente a la creación de un personaje llamado "Alejandro Vascolet" en 1974 y a quien se identifica como un amigo, divertido, compañero y triunfador.
En 1976 la compañía Nestlé de Uruguay adquirió la empresa Homero Fernández S.A. y su marcas Bracafé y Vascolet. Desde ese entonces Nestlé es la encargada de su producción y comercialización en toda iberoamérica con la excepción de Argentina.
El personaje Alejandro Vascolet fue ideado y producido por el publicista argentino Eduardo Schejtman (con dibujos de Alberto del Castillo) en 1974, bajo el concepto de crear a un "superhéroe-niño" que fuese un modelo de salud, fortaleza y simpatía. Para acompañar a Alejandro Vascolet, Schejtman compuso, produjo e interpretó el tan recordado jingle original "Alejandro camina por la pared" así como sus versiones posteriores. El jingle y su melodía se reutilizaron por más de 30 años, mientras que el personaje Alejandro subsiste, en versión aggiornada, como figura principal en los empaques del producto.
Muchos de los jingles quedaron marcados en la memoria de varias generaciones que lo recuerdan. Por ejemplo:
o
También existe un juego llamado "Vascolet: La máquina del tiempo" creado para una campaña publicitaria en el 2010, el juego en cuestión fue realizado por la agencia Publicis Impetu y el desarrollo por Batovi Game Studio y está publicado tanto para Windows como para las computadoras XO del Plan Ceibal.
Panzerotto

El panzerotto (panzerotti en plural) es un plato italiano originario de la ciudad de Tarento ubicada en la región de la Apulia (Puglia), en el sureste de Italia.
Se compone de una masa de harina de trigo, sal, agua y levadura de cerveza. El relleno tradicional consta de salsa de tomate natural y queso mozzarella, aunque también se suele hacer con un relleno a base de cebolla y aceitunas, aparte se le puede añadir jamón cocido. Se fríe con aceite de oliva extra virgen. En aspecto es muy semejante a una empanada.
Merienda

La merienda es un tipo de comida ligera que se toma a media tarde​ o media mañana, entre la comida y la cena. Una merienda tiene muchas opciones disponibles como galletas, bollería, bocadillos, o pieza de pan con companajes como fiambre, embutido, queso, atún, paté, acompañado de alguna bebida, fría o caliente, como café, chocolate caliente, leche, batido, o zumo, entre otros. También puede consistir en alguna pieza de fruta, yogur, etc.
Bombilla (utensilio)

Una bombilla (pronunciado bomˈbiʎa; en español rioplatense: /bomˈbiʒa/ o /bom'biʃa/) es una caña o sorbete, típicamente de metal o de caña, utilizado para beber mate.​ Los guaraníes inventaron la bombilla, que fabricaban con tacuaras y que decoraban a través de distintas técnicas.​ Las primeras bombillas eran una caña fina y hueca, llamada en guaraní takuapý (takuá=caña; pý = "cuero" o envoltorio), por donde bebían el mate y el tereré.
Como herencia de épocas coloniales, la bombilla comenzó a hacerse en metal. Actualmente, la mayoría de las bombillas son metálicas: las más económicas son de bronce niquelado, mientras que otras más refinadas se realizan en acero inoxidable, alpaca o incluso plata, con la boquilla bañada en oro. Algunos mates económicos incluyen bombillas de plástico, pero suelen ser descartables y rechazadas por los consumidores de mate más ortodoxos. Como curiosidad, también existen bombillas talladas en madera (por ejemplo, de palosanto), pero son poco comunes y artesanales.
La bombilla casi siempre consta de tres partes, todas generalmente de metal:
Según la zona, los cocos pueden ser de diversas formas: redondos (llamados “roseta”), achatados (llamados “cucharita”), de una pieza o desarmables, fijos o desmontables, de tipo “resorte” (ajustables o fijos), etcétera. También de acuerdo a cada lugar sus agujeros pueden ser más o menos finos, según el molido de la yerba mate que se utilice.
Algunos para filtrar el polvillo de la yerba mate colocan bolsas de tela en el bulbo, las mismas también son escasamente comercializadas. Al no tomar este polvillo se evita acidez, se previenen cálculos, es más difícil que se tape la bombilla entre otras cosas.
Para evitar que el pico de la bombilla eleve su temperatura y dañe de este modo los labios del tomador, el tubo metálico tiene uno o más anillos envolventes que hacen las veces de adorno y de disipador. Cada anillo es un disipador que, por sus propiedades, permite eliminar en el tubo el exceso de calor, evitando así que la temperatura del agua sea transferida al pico. Las bombillas más finas son realizadas en alpaca y enchapadas en oro, al usar (el oro enchapado) en el pico de la misma también actúa como disipador.
Se ha mencionado la existencia de muy insólitas bombillas en espiral, tal forma se ha debido precisamente para disipar todo lo posible el calor de la infusión. Se dice que tales bombillas en espiral eran usadas en Chile donde (durante el siglo XIX) se prefería el mate a temperaturas muy moderadas.
Las bombillas de la Argentina pueden ser de bulbos finos o algo ancho y achatado dependiendo del tipo de mate que use el cebador (mate poro o pera, mate porongo, mate galleta, etc).
Brachyhypopomus bombilla

Brachyhypopomus bombilla, denominada comúnmente bombilla, es una especie de peces de agua dulce de la familia Hypopomidae. Se distribuye en aguas templado-cálidas del sudeste de América del Sur, siendo registrada en el nordeste de la Argentina y en el Uruguay. La especie alcanza una longitud total de 15,4 cm.​
Esta especie fue descrita originalmente en el año 2006 por los ictiólogos Marcelo Loureiro Barrella y Ana Silva.​
Brachyhypopomus viene del griego, donde brachys significa 'corto', hipo significa 'bajo', y poma significa 'cubierta'. El término específico bombilla es en memoria de Pablo Errandonea, quien optó por llamar a este pez bombilla, que es el nombre de un implemento de metal utilizado para tomar mate, una infusión muy popular en el Uruguay; el mate junto a la bombilla poseen una forma que se asemeja a la forma del cuerpo de esta especie.
En el Uruguay habita en la cuenca del sistema Los Patos-Merín y en la cuenca del Plata, en afluentes del río Uruguay medio.
En la Argentina habita en el este, con registros en la cuenca del río Paraná medio, en la zona costera de la laguna Galarza y el río Corriente, ambas localidades en los esteros del Iberá, provincia de Corrientes. También se ha encontrado esta especie en el arroyo Las Mangas, en el parque nacional Predelta, ubicado en la margen izquierda del curso inferior del río Paraná, provincia de Entre Ríos.​
Revuelto de huevo

El revuelto de huevo o huevos revueltos es un plato hecho con huevos de gallina ligeramente batidos y cocinado en una sartén con aceite o mantequilla hasta que cuaja y forma grumos.​ Está considerado uno de los platos más genéricos de la cocina y puede formar parte del desayuno, aunque en algunos países también sea un plato principal.
Al batido de huevos pueden agregársele pequeñas tiras de tocino, taquitos de jamón, trozos de queso, vegetales y también nata o leche para que quede más suave.
Cuando se diluye el huevo con otros líquidos, por regla general se aumenta la temperatura a la que cuaja el huevo y esto debe ser tomado en cuenta al hacer un huevo revuelto, la dilucción hace que las distancias de las proteínas se encuentren con más moléculas de agua y es necesario más temperatura para que las moléculas de proteína se ordenen, el azúcar hace crecer la temperatura igualmente. Si consideramos la mezcla de un vaso de leche, azúcar y un huevo al no mezclarse la temperatura de cuajado es cercana a los 70 °C mientras que la mezcla rondará los 78°-80 °C.​
La sal y los alimentos ácidos endurecen las proteínas del huevo, debido a que reducen la temperatura de coagulación, pero producen al mismo tiempo una textura más tierna (especialmente más tierna con la adición de ingredientes ácidos). En algunas recetas se empleaba verjus como acidulante, en la cocina marroquí se encuentran platos con huevo revuelto a los que se añade vinagre.​
Al ser un plato de fácil preparación y que admite numerosas combinaciones, los huevos revueltos están presentes en casi cualquier cocina del mundo. En algunos países como Estados Unidos y Canadá suelen servirse en el desayuno y en Inglaterra forman parte del desayuno inglés, al igual que los huevos con bacon. En la cocina mexicana se encuentran platos como el machaca con huevo. En la cocina escocesa, los scotch woodcock. En España pueden comerse acompañados de espárragos trigeros o con guisantes, gambas o angulas (bien sea la original o un sucedáneo de surimi). También son muy tradicionales los duelos y quebrantos. En Colombia, Panamá, Ecuador y Venezuela, los huevos revueltos preparados con tomate y cebolla cortados en brunoise y sofritos se llaman "huevos pericos", "en perico", "perico", "revoltillo de huevo" (Costa Caribe) o simplemente huevos revueltos. Se come principalmente en el desayuno.​ En Argentina y Uruguay, existen dos variantes principales, el revuelto gramajo y el revuelto de zapallitos.
Café Brasilero

El Café Brasilero, es uno de los bares más tradicionales de Uruguay. Se ubica en la Calle Ituzaingó 1447, en el barrio Ciudad Vieja de Montevideo (Uruguay).
Fue fundado en 1877 por Correa y Pimentel, como lo indica el umbral.
Se encuentra ubicado en un edificio que es patrimonio arquitectónico, el Café Brasilero mantiene su decoración de antaño con un toque art nouveau de los artefactos de bronce. El mobiliario, incluidas sus sillas italianas y la fachada, se han conservado el estilo desde los comienzos. Fue el primer café en ser declarado de interés cultural por la Intendencia de Montevideo.
Las primeras palabras de El pozo de Juan Carlos Onetti fueron escritas en el Café Brasilero. También ha recibido la visita de otras personas notables como: Mario Benedetti, Idea Vilariño, y José Enrique Rodó.​​
En su menú está el Café Galeano en homenaje al escritor Eduardo Galeano, un habitual de este establecimiento por más de veinte años.​​
Café torrado

El café torrado o café torrefacto es el producto que se obtiene de la tostadura de los granos de café a los que se les añade una cierta cantidad de azúcar durante dicho proceso.​​ A esta temperatura alta, el azúcar sufre un proceso de transformación en el que se convierte en caramelo formando un recubrimiento de aspecto brillante alrededor de los granos del café.
Esta técnica tuvo su origen ​ en España, patentada por el español José Gomez Tejedor, quien la desarrolló con el objetivo de poder conservar los granos del café para ser distribuidos dentro y fuera del país.
Tal como se indica en la Norma de Calidad para el Café,​ el café torrefacto es el café tostado en grano, con adición de azúcar, antes de finalizar el proceso de tueste, en una proporción máxima de 15 kilogramos de dichos azúcares (expresados en sustancia seca) por cada 100 kilogramos de café verde, durante el proceso. Al alcanzar temperaturas cercanas a los 200 °C el azúcar se carameliza.
El origen se sitúa en Cuba o México. Se cree que fueron los mineros cubanos quienes añadían azúcar a los granos del café, para protegerlos contra la oxidación y contra la humedad y la temperatura alta de la mina, para así mantenerlo en buen estado. De esta forma no se estropeaba, gracias al recubrimiento que forma el azúcar caramelizada alrededor del grano.​
Las características de sabor y color que el café torrado entrega en taza forman parte de la identidad del café.
La práctica del tueste con azúcar es habitual en: Argentina, Costa Rica, México (Veracruz y Michoacán), Paraguay, Uruguay, Francia, Portugal y España. También se utiliza en mucha menor medida en otros países como Austria e Italia. En algunas regiones de Asia, como Vietnam o Singapur, se utiliza un proceso similar, en el cual el café se tuesta con azúcar y manteca o margarina. El tueste del café con azúcar sigue siendo una práctica desconocida en muchos países del mundo.
En España el introductor del café torrefacto fue José Gómez Tejedor -bajo la marca de cafés La Estrella, en la actualidad propiedad de la multinacional Nestlé- en Badajoz, quien obtuvo la patente del café torrefacto en España en 1901.​
Jaque mate

La locución jaque mate hace referencia a una posición del ajedrez en la que el rey se encuentra amenazado (en jaque) y esta situación no puede cambiarse mediante ninguna jugada legal. El jugador que consiga poner en jaque mate al rey adversario, será el ganador de la partida.​ La expresión procede del persa شاه مات (shāh māta), que significa «el rey está atrapado» o «el rey no tiene escapatoria».​
En el ajedrez, el rey nunca es realmente capturado: el jugador pierde tan pronto como su rey recibe jaque mate. Un movimiento de jaque mate se registra en notación algebraica usando el símbolo de almohadilla "#" o bien anotando dos cruces consecutivas "++",​ por ejemplo: 34.Dg3# (igualmente valido es 34.Dg3++).
Si el jugador no se encuentra en jaque, pero no posee movimientos legales para realizar por parte de su rey, se trata entonces de un rey ahogado, y la partida concluye con un empate o tablas.
A continuación se presentan los mates fundamentales más comunes, en donde un bando solo tiene a su rey y el otro, además de su rey, tiene el mínimo material para forzar al jaque mate al contrario.
Estos diagramas muestran la posición básica de jaque mate con una dama, la cual puede ocurrir en cualquier orilla del tablero. Obviamente, la posición exacta puede variar del diagrama. Siendo el turno de las negras, el mate puede ser forzado (en no más de diez movimientos) a partir de cualquier posición inicial de las piezas.
En la primera posición, la dama está directamente enfrente del rey enemigo.
En la segunda posición, los reyes están en oposición y la dama hace mate desde un flanco del rey.
Este es el primer mate que debe practicar el principiante, ya que es el más sencillo y fácil de comprender. Se debe llevar al rey enemigo a la banda con dos torres usando el método conocido como «la escalera». No es indispensable usar el rey para conseguir al mate. Similar es el mate con dama y torre, y el jaque mate con tres damas.
A continuación, se presenta la posición básica de mate con una torre, el cual puede ocurrir en cualquier orilla del tablero. Siendo turno de las negras, el mate puede forzarse en no más de 16 jugadas a partir de cualquier posición inicial de las piezas.
List of pastries

Pastries are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients.
The five basic types of pastry dough (a food that combines flour and fat) are shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry. Doughs are either nonlaminated, when fat is cut or rubbed into the flour, or else laminated, when fat is repeatedly folded into the dough using a technique called lamination. An example of a nonlaminated pastry would be a pie or tart crust, and brioche. An example of a laminated pastry would be a croissant, danish, or puff pastry. Many pastries are prepared using shortening, a fat food product that is solid at room temperature, the composition of which lends to creating crumbly, shortcrust-style pastries and pastry crusts.
Pastries were first created by the ancient Egyptians. The classical period of ancient Greece and Rome had pastries made with almonds, flour, honey, and seeds. The introduction of sugar into European cookery resulted in a large variety of new pastry recipes in France, Italy, Spain, and Switzerland. The greatest innovator was Marie-Antoine Carême who perfected puff pastry and developed elaborate designs of pâtisserie.
Bizcocho

Bizcocho (Spanish pronunciation: [biθˈkotʃo] or [bisˈkotʃo]) is the name given in the Spanish-speaking world to a wide range of pastries, cakes or cookies. The exact product to which the word bizcocho is applied varies widely depending on the region and country. For instance, in Spain bizcocho is exclusively used to refer to sponge cake. In Uruguay, most buttery flaky pastry including croissants are termed bizcocho, whilst sponge cake is called bizcochuelo. In Chile, the Dominican Republic, and Bolivia bizcocho refers to a sweet dough (masa) baked with local ingredients, similar to the bizcocho from Spain. In Ecuador the dough of a bizcocho can either be sweet or salty. The US state New Mexico is unusual in using the diminutive form of the name, bizcochito, as the name for a locally developed and very popular cookie.
The word bizcocho comes from the Latin bis coctus, which means "cooked twice", that is why it was often soaked in wine, due to the low humidity it had.
The Uruguayan sponge cake is frequently related to the German pastry. It is argued that it is a derivative of krapfen, which was brought by the German immigration that went to the Río de la Plata region.
According to other versions, however, the origin of the cake would be the fusion of French and Spanish bakeries, as evidenced by the accounts of colonial Montevideo by Isidoro de María and the genealogical studies of Juan Alejandro Apolant and Ricardo Goldaracena. From these studies and publications it appears that the first bakers in Montevideo came from France and Spain, as documented in the immigration records of the first settlers in which their profession is recorded. In fact, the puff pastry croissant, one of the varieties of sponge cake, was invented in France and its first recipe dates back to 1905.
Some of the most usual types of bizcochos are:
In Costa Rica, bizcochos are made with masa, spices, and/or cheese. They are eaten as a snack, especially during coffee breaks.
In Mexico, bizcocho is commonly used as a synonym for pan dulce. It can also be used as a flirtatious compliment to a good looking woman or, less commonly, a handsome man ("Goodbye, bizcocho!"). In some parts, however, it is a very vulgar term, referring to a person's genitals (mainly female) and not used in polite company.
Bizcochos are one of the most intrinsic traditions of the Uruguayan culture. They are the inseparable "companions" of mate, coffee, café con leche, or tea for breakfast or the merienda (afternoon tea). They are also common in meetings with friends, especially those taking place in parks, squares, beaches or along the coastline in ramblas (an avenue bordering the coast with pedestrian areas on each side) such as the ones in Montevideo.
Bizcochos are sold not only at panaderías (bakeries), but also at specialized shops called bizcocherías.
Any type of cake, unless otherwise having a specific name (example: tres leches), is termed a bizcocho.
Pastafrola

Pastafrola or pasta frolla (Greek: πάστα φλώρα) is a type of sweet tart common to Italy, Argentina, Paraguay, Uruguay, Egypt and Greece. It is a covered, jam-filled shortcrust pastry dish principally made from flour, sugar and egg. Common fillings include quince cheese, dulce de batata (sweet potato jam), dulce de leche, guava, or strawberry jam. The covering of the tart is a thin-striped lattice which displays the filling beneath in rhomboidal or square sections. Pastafrola is most usually oven-baked in a circular shape. Most of the Greek versions of this dish are filled with sweet jam: it is considered a morning dessert.
The name of the dish comes from pasta frolla (lit. 'friable pastry'), Italian for shortcrust pastry, and is similar to the Italian crostata. Italian immigrants brought it to Paraguay, Uruguay and Argentina. Similar dishes include the Austrian Linzer torte and Swiss tarts with a spiced-fruit filling. In Greek, the word frolla was misinterpreted as the Italian word flora.
The dish is served as an afternoon dessert (merienda) or with mate (a South American drink), but may be eaten at any time of the day.
The ingredients for the dish are:
Mate cocido

Mate cocido (Spanish pronunciation: [ˈmate koˈsiðo], 'boiled maté', or just cocido in Corrientes Province), chá mate (Brazilian Portuguese: [ˈʃa ˈmatʃi], 'maté tea'), kojoi (Guarani pronunciation: [koˈɟoi]), or yerbiado (Cuyo, Argentina) is an infusion typical of Southern Cone cuisine (mostly consumed in Southern Brazil, the Bolivian Chaco, Paraguay, Argentina and Uruguay). It is traditionally prepared by boiling yerba mate in water, then strained and served in cups. It is a bitter tasting beverage, similar to mate but milder, with the same stimulating and nutritional properties. It is also sold in teabags, so it can be prepared like tea.
The Jesuits in the current territories of the south of Brazil and Paraguay, and the Argentine provinces of Misiones and Corrientes, in the first decades of the 17th century improved the cultivation technique of yerba mate and exported it. Spain, to compete with the tea that England sold, put a chopped yerba mate on sale to make tea that became popular in Europe, known as the "Tea of the Jesuits".
That "Tea of the Jesuits" from the 17th century, today has become the mate cocido, a very popular infusion that, because of the low price of yerba mate compared to the price of tea or coffee, has become since the early 20th century the common beverage in schools, hospitals and prisons.
The preparation of mate cocido in tea bags is almost the same as regular yerba mate, with the difference that in grinding the dust and sticks are removed, sorting and processing only the leaves. Mate cocido is also produced in soluble form.
Chaná people

Chaná (endonym: Chañá or Yañá) were one of the native nations of Argentina and Uruguay. Their native language is Chaná language (lantek yañá), which is only remembered by one person, Blas Wilfredo Omar Jaime.
Their culture was semi-nomadic. After the arrival of Europeans and the introduction of cattle, they started using leather for dressing.
Their name was kept in a well-known local coffee brand, "Café El Chaná".
A street in Montevideo (Cordón) bears the name "Chaná".
Flag of Uruguay

The national flag of Uruguay (bandera nacional de Uruguay), officially known as the National Pavilion (Pabellón Nacional), is one of the three official flags of Uruguay along with the Artigas flag and the flag of the Treinta y Tres. It has a field of nine equal horizontal stripes alternating white and blue. The canton is white, charged with the Sun of May, from which 16 rays extend, alternating between triangular and wavy. The flag was first adopted by law on 18 December 1828, and had 19 alternating stripes of white and blue until 11 July 1830, when a new law reduced the number of alternating stripes to nine. The flag was designed by Joaquín Suárez.
The horizontal stripes on the flag represent the nine original departments of Uruguay, based on the U.S. flag, where the stripes represent the original 13 colonies. The first flag designed in 1828 had 9 light blue stripes; this number was reduced to 4 in 1830 due to visibility problems from distance. These stripes of blue and white were inspired by the flag of Argentina, making the flag of Uruguay part of both the Stars and Stripes and Belgrano flag families.
The golden Sun of May represents the May Revolution of 1810; the Sun of May is a figurative sun that represents Inti, the sun god and mythological founder of the Incan Empire. It also appears in the flag of Argentina and the coat of arms of Bolivia.
The specific color hues of the flag are not officially defined by law. However, most representations use the following:
The National Pavilion shares its official status with two other flags, although it possesses a higher hierarchical position amongst them:
During Spanish rule:
Independence from Spain:
Flag of Cisplatina, under Portuguese/Brazilian rule between 1821 and 1825:
Uruguayan independence and reunification with the United Provinces (1825-1828):
During the Great Siege of Montevideo (1843–1851) Uruguay had two parallel governments, with two different flags:
In accordance with Law No. 9,935 of June 14, 1940, in all public and private educational institutes "the Pledge of Allegiance to the Flag will be solemnly performed on June 19." Likewise, Article 28 of the Law No. 9,943, establishes that every natural or legal citizen of Uruguay must take an Pledge of Allegiance to the National Flag.
On June 19 of each year, the Promise of Allegiance to the Flag is taken for first-year primary school children and the Pledge of Allegiance to the Flag is taken for first-year secondary school children.
Public educational institutes that do not carry out the ceremony may be subject to administrative sanctions and private ones may be fined. The lack of the Pledge of Allegiance to the flag carries sanctions such as the impossibility of issuing professional or technical titles, and access to work in the public service.
Indigenous peoples in Uruguay

Indigenous peoples in Uruguay or Native Uruguayans, are the peoples who have historically lived in the modern state of Uruguay. Because of genocidal colonial practices, disease and active exclusion, only a very small share of the population is aware of the country's indigenous history or has known indigenous ancestry.
Scholars disagree agree about the first settlers in what is now Uruguay, but there is evidence of human presence from 10,000 BCE. Indigenous Uruguayans disappeared in the 1830s and, with the exception of the Guaraní, little is known about these peoples and even less about their genetic characteristics. The Charrúa peoples were perhaps the best-known indigenous people of the Southern Cone in what was called the Banda Oriental. Other significant tribes were the Minuane, Yaro, Güenoa, Chaná, Bohán and Guaraní, and the Arachán. Languages once spoken in the area include Charrúa, Chaná, Güenoa, and Guaraní.
A 2005 genetic study showed 38% of Uruguayans had some indigenous ancestry. In the 2023 Census, 6.4% of the population reported having indigenous ancestry. A 2004 DNA study in the American Journal of Human Biology suggested that the Native American contribution to Uruguay's genetic composition may be far higher than is commonly assumed.
Thousands of years ago, a local culture developed in nowadays northern Uruguay, known as Hombre del Catalanense. Afterwards, in pre-colonial times, Uruguayan territory was inhabited by small tribes of nomadic Charrúa, Chana, Arachan and Guarani peoples. They were semi-nomadic people who survived by hunting, fishing and gathering and probably never numbered more than 10,000 – 20,000 people. It is estimated that there were about 9,000 Charrúa and 6,000 Chaná and Guaraní at the time of contact with the Spanish in the 1500s. By the time of independence, some 300 years later, there were only about 500 native people remaining in Uruguay. The decline in the native population was due to disease, intermarriage, and persecution. With little immunity to diseases brought by European settlers, native peoples and culture were gradually diminished.
The genocide of the Charrúa culminated on April 11, 1831 with the Massacre of Salsipuedes, where most of the Charrúa men were killed by the Uruguayan army on the orders of President Fructuoso Rivera. The remaining 300 Charrua women and children were divided as household slaves and servants among Europeans. By 1840 there were only 18 surviving Charrua in Uruguay. According to the history professor and journalist Lincoln Maiztegui Casas, “the disappearance of the Charrúa people was a gradual process that took more than 200 years, and the root cause was territorial occupation by Europeans”.
Submarino (drink)

The submarino (meaning "submarine" in Spanish) or remo (meaning "oar") is a beverage traditionally drunk in Argentina and Uruguay. It consists of a bar of dark chocolate melted inside a glass of hot milk and stirred with a long spoon (similar to an iced tea spoon) until the chocolate is completely dissolved.
It is most typically enjoyed in the winter, and is traditionally served in a long, glass cup held in a metal cup holder. The holder is designed with a handle so that the glass can be held without burning oneself, as the submarino is served piping hot to ensure that the chocolate melts completely.
The following images show the traditional preparation of the submarino:
Kaminuza nkuru y’u Rwanda

Kaminuza nkuru y’u Rwanda (NUR mu magambo ahinnye y’icyongereza; cyangwa UNR mu magambo ahinnye y’igifaransa; izina mu gifaransa: Université nationale du Rwanda ; izina mu cyongereza : National University of Rwanda) ni yo Kaminuza nini mu Rwanda. Ibarizwa kuri 2° 36′ 58″ S, 29° 44′ 34″ E mu mujyi wa Butare. Yashinzwe mu
mwaka w’1963, ishingwa na guverinoma y’u Rwanda ku bufatanye n’abakristu b’abadominikani bo mu mujyi wa Québec mu gihugu cya Kanada.
Ikimara gushingwa, iyi kaminuza yatangiranye amashami (facultés) atatu gusa, ari yo: Ishami ry’ubuganga; Ishami rijyanye n’ubumenyi bw’umuryango (sciences sociales) n’Ishami nderabarezi (science de l'éducation). Yatangiranye kandi abanyeshuli 51 n’abarimu 16.
Muri jenoside yakorewe Abatutsi yo muw’1994, iyi kaminuza yaguyemo inzirakarengane nyinshi ndetse ikurizamo no gufunga, ifungura mu mwaka w’1995. Ikimara gufungura, ururimi rw’uburezi rwahise ruba icyongereza, kigakoreshwa hamwe n’igifaransa.
Mu mwaka w’2005, uburere bwatangwaga muri kaminuza bwibanze ku bumenyi-ngiro (science) n’ikoranabuhanga, ndetse n’ubumenyamuntu (humanités), bikigishwa mu rurimi rw’igifaransa n’icyongereza. Guhera mu mwaka w’2005, abanyeshuli bigaga muri iyi kaminuza babarirwaga kuri 8221, naho abarimu bakaba 425.
Dore amatariki y’ingirakamaro n’ibikorwa byabayeho muri kaminuza y’u Rwanda:
Kaminuza y’u Rwanda ifite amashami 9, ari yo:
Rwanda Nziza

Rwanda nziza gihugu cyacu Wuje imisozi - ibiyaga n'ibirunga <br\> Ngobyi iduhetse gahorane ishya... Reka tukurate tukuvuge ibigwi Wowe utubumbiye hamwe twese Abanyarwanda uko watubyaye Berwa, sugira, singizwa iteka.
Horana Imana, murage mwiza Ibyo tugukesha ntibishyikirwa- Umuco dusangiye uraturanga Ururimi rwacu rukaduhuza Ubwenge, umutima,amaboko yacu Nibigukungahaze bikwiye Nuko utere imbere ubutitsa...
Abakurambere b'intwari Bitanze batizigama... Baraguhanga uvamo ubukombe Utsinda ubukoroni na mpatisbihugu byayogoje Afurika yose None uraganje mu bwigenge Tubukomeyeho uko turi twese
Komeza imihigo Rwanda dukunda Duhagurukiye kukwitangira... Ngo amahoro asabe mu bagutuye Wishyire wizane muri byose Urangwe n'ishyaka - Utere imbere Uhamye umubano n'amahanga yose Maze ijabo ryawe riguhe ijambo.
Urutonde rw'Abami bayoboye u Rwanda

Uru rupapuro rugizwe n'urutonde rw'abami (mwami, plural abami) bu Rwanda. The Kingdom of Rwanda was one of the oldest and the most centralized kingdoms in the history of Central and East Africa.
Its state and affairs before King Gihanga is largely unconfirmed and highly shrouded in mythical tales.
This article contains a list of kings of Rwanda. The Kingdom of Rwanda was ruled by sovereigns titled mwami (plural abami), and was one of the oldest and the most centralized kingdoms in the history of Central and East Africa.
Its state and affairs before King Gihanga I is largely unconfirmed and highly shrouded in mythical tales.
Due to a lack of clarification surrounding the oral traditions, many different dates are suggested for the reigns of the kings. This article, from Ruganzu II Ndoli onwards, uses the chronology of Jan Vansina, who has written much on the histories of the Democratic Republic of the Congo, Rwanda and Burundi.
On 28 January 1961, during the Rwandan Revolution, the country abolished its monarchy and became a republic (retroactively approved by a referendum held on 25 September of the same year). Afterwards, Kigeli V Ndahindurwa continued to maintain his claim to the throne until his death on 16 October 2016 in Washington, D.C. On 9 January 2017, the Royal Council of Abiru announced Prince Emmanuel Bushayija as the new heir to the throne. Prince Emmanuel adopted the regnal name Yuhi VI.
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List of kings of Rwanda

This article contains a list of kings of Rwanda. The Kingdom of Rwanda was ruled by sovereigns titled mwami (plural abami), and was one of the oldest and the most centralized kingdoms in the history of Central and East Africa.
Its state and affairs before King Gihanga I are largely unconfirmed and highly shrouded in mythical tales.
On 28 January 1961, in the coup of Gitarama during what was dubbed the Rwandan Revolution by the Belgian-favored Hutu extremist party Parmehutu, the Belgian colonial overseers abolished the monarchy and Rwanda became a republic (retroactively approved by a Hutu led referendum held on 25 September of the same year). Afterwards, Kigeli V Ndahindurwa continued to maintain his claim to the throne until his death on 16 October 2016 in Washington, D.C. On 9 January 2017, the Royal Council of Abiru announced Prince Emmanuel Bushayija as the new heir to the throne. Prince Emmanuel adopted the regnal name Yuhi VI.
Azerbaijani tea culture

Tea in Azerbaijan is served freshly brewed, hot and strong. It typically has a bright colour and is served in crystal or any other glasses or cups. Azerbaijanis often use traditional armudu (pear-shaped) glass. Tea is served continuously when there are guests or when there is an interesting conversation. For Azerbaijanis tea with milk is uncommon. According to a common belief, drinking tea with lump sugar instead of sand sugar comes from the medieval period, when rulers who were afraid of being poisoned checked their tea by dunking a piece of sugar in a beverage (it was believed that the poison would react to the sugar). Traditional tea is served with lemon, cube sugar, sweets and fruit desserts (not jam). Sometimes thyme, mint or rose water is added, which is believed to be good for the stomach and heart.
For Azerbaijanis tea is associated with warmth and hospitality; tradition says that one should not allow the guest to leave the house without at least one cup of tea.
Tea in Azerbaijan is also served during matchmaking. After the negotiations by matchmakers are complete, the maid will bring out tea. If the tea is served without sugar, that is a sign that the chances for marriage agreement are very low; conversely, if tea is served with sugar, it means that there will be a wedding.
Azerbaijani people may drink tea in traditional tea houses called chaykhana. Men sit in a chaykhana, playing backgammon (nard), reading newspapers and drinking tea. Historically, Azeri women did not go to public places, so chaykhana used to be a place for men.
Historically, tea production used to be one of the main industries in Azerbaijan. Although the first tea bushes were commercially grown in Azerbaijan as early as 1912, tea-growing gained commercial value in the 1930s under Soviet rule. In 1934, specialists from Moscow visited Lankaran and took samples of the soil. They analyzed the samples and found that Lankaran is one of the most fructuous areas for tea growing. Since that time, tea factories have been operating in Lankaran and neighbouring regions. From then on, Lankaran became the main area in Azerbaijan for the cultivation of rice, tea, citrus fruit and vegetables.
In the 1980s, tea-production peaked up in the Azerbaijan Soviet Socialist Republic. Approximately, 34–38,000 tonnes of tea leaves were harvested annually at that time. However, tea production decreased as a result of the fall of the former Soviet Union. In 2007–2008, less than 500 tonnes were harvested and it was the lowest point.
In Azerbaijan, people drink tea from the special glass called “armudu” (literally pear-like glass) and is associated with the figure of a hostess in Azerbaijani culture. Tea is served with various delicious sweets, fruit jam and sliced lemon.
In Azerbaijan, people boil water in heated metal containers known as samovars. Archaeologist Tufan Akhundov found a pottery samovar, possibly up to 3,600 years old, in Sheki a town located at the foothills of the Caucasus.
Outline of lichens

The following outline provides an overview of and topical guide to lichens.
Lichens are composite organisms made up of multiple species. They comprise a fungal partner, one or more photosynthetic partners, which can be either green algae or cyanobacteria, and, in at least 52 genera of lichens, a yeast. In American English, "lichen" is pronounced the same as the verb "liken" (/ˈlaɪkən/). In British English, both this pronunciation and one rhyming with "kitchen" (/ˈlɪtʃən/) are used.
A lichen can be described as all of the following:
Lichen systematics – Although they are composite organisms, lichens have traditionally been classified on the basis of their fungal partner. These span eight different biological classes, 39 orders, 117 families, and around 1,000 genera.
Lichens fall into eight fungal classes and several subclasses:
They are split across nearly 40 orders. Those which cannot be assigned to a particular order are assigned instead to "incertae sedis" within the appropriate class. These orders were listed in Lücking, Hodkinson and Leavitt's 2016 treatise on the classification of lichenized fungi, except where otherwise noted, with orders updated in 2021.
They fall into 117 families. Those which cannot be assigned to a particular family are assigned instead to "incertae sedis" within the appropriate order. These were listed in Lücking, Hodkinson and Leavitt's 2016 treatise on the classification of lichenized fungi, except where otherwise noted; families were updated in 2021.
Extant lichens are found in more than 1000 genera. These were listed in Lücking, Hodkinson and Leavitt's 2016 treatise on the classification of lichenized fungi, except where otherwise noted.
In 2009, taxonomists estimated that the total number of lichen species (including those yet undiscovered) might be as high as 28,000. By 2016, 19,387 species of lichens had been described and widely accepted.
Lichen growth forms – These vary depending on the species:
Lichens can be classified by the substrate on which they grow:
Photobiont – the photosynthetic partner in a lichen.
Lichen product – organic products, known as secondary metabolites, produced by lichens; these provide a variety of protections for the lichen – from microbes, viruses, herbivores, radiation, oxidants and more.
Lichenology – the study of lichens.
Emmanuel Bushayija

Emmanuel Bushayija (born 20 December 1960) is the claimant to the historical Kingdom of Rwanda, which was abolished in 1961. He was proclaimed the ceremonial successor to the royal title (Mwami) on 9 January 2017 under the reign name Yuhi VI by the Abiru, the privy council of the Rwandan monarchy. He succeeded his late uncle King Kigeli V and is a grandson of King Yuhi V.
He grew up in exile in Uganda, where he studied at Iganga Secondary School and worked for Pepsi Cola in Kampala.
He also lived in Kenya, working in the tourism industry, before returning to Rwanda in July 1994 before moving to the United Kingdom six years later.
The accession of Yuhi VI was made by proclamation of the Royal Council of Abiru, who are a group of elders and privy to the king's wishes as advisors. According to custom, the Council of Abiru announces the king’s selection of successor from among his family members. Bushayija, his nephew, was named as his successor. The announcement was made by Boniface Benzinge, chairman of the Royal Council of Abiru. The announcement was criticised by some who disputed the validity of the succession. As far as the Kigali government is concerned there can be no new king because “Rwanda is a republic governed by a constitution and ceased to be a monarchy many years ago”.
He is a naturalised British citizen and lives currently in Sale, near Manchester in northwest England. His wife, Lilian, is a local mental health support worker.
Yuhi VI has been active in the Royal Commonwealth Society and serves as the Chief Patron of The Crown Society. He is regularly seen in European royal and aristocratic circles, and has conducted visits to strengthen ties with the royal houses of Albania, Austria, Portugal and Spain. A close relationship has developed with the House of Braganza, which was historically supportive of Kigeli V Ndahindurwa and played a key role in welcoming Yuhi VI into royal circles. He is also a founding member of the Royal Club, an institution headquartered at Raffles The Palm Dubai under the patronage of several royal and imperial families to host cultural, social, academic and philanthrophic events to preserve centuries-old honourable traditions and to provide assistance to the developing world.
He attended an event in Manila, where he was feted as one of the laureates of the 2025 Sino-Phil Asia International Peace Awards in the field of humanitarianism. Subsequently, a visit to Macau followed where he was the guest of honour at the signing ceremony for the Medical Simulation Training Centre Pilot Program, a partnership between the Faculty of Medicine at Macau University of Science and Technology, the Global Fair Pay Foundation, and The First Affiliated Hospital, Sun Yat-sen University. The Asia tour concluded in Hong Kong, where he was hosted by the Royal Commonwealth Society Hong Kong Branch which convened a white tie dinner in His Majesty's honour.
Intore

Intore, sometimes called the Dance of Heroes, is a traditional dance performed by men in Rwanda and Burundi; women are not allowed to do so. Intore came to Rwanda in the 1830s when the royal Muyange fled fighting in neighbouring Burundi Kingdom and was granted asylum by the King of Rwanda.
In pre-colonial times, intore was a war dance performed by the Tutsi military. Dance numbers were often war-themed, and the performing men carried actual weapons. Present-day intore dancers do not carry actual weapons, but instead use replicas. It is now performed at various celebrations and public ceremonies, including family gatherings and national events. The dance is accompanied by drum ensemble (from seven to nine drums), providing strong, almost hypnotic set of rhythms. Melodic interludes are provided by the lulunga, a harp-like instrument with eight strings.
Potential dancers are chosen based on physical and moral attributes. Before they can perform, the intore dancers receive training, where they learn the steps of the dance as well as moral values.
As of December 2, 2024, the Intore dance was inscribed on UNESCO's list of Intangible Cultural Heritage during the 19th session of the Intergovernmental Committee for the Safeguarding of Intangible Cultural Heritage, held in Paraguay. [1]
Rwanda Cultural Heritage Academy

The Rwanda Cultural Heritage Academy (RCHA) is the governmental organization of the Rwanda for cultural heritage. It was established by Presidential Decree No. 082/01 of August 28, 2020 as a merger of three institutions: the Rwanda Academy of Language and Culture, the Institute of National Museums of Rwanda and the Rwanda Archives and Library Services.
Robert Masozera has been the Director General since November 11, 2020. The agency's headquarters are located in the Huye district in the Southern Province of Rwanda.
The mission of the Rwanda Cultural Heritage Academy is to protect and promote the culture and language of Rwanda (Kinyarwanda). To this end, it collects, preserves and publicly exhibits objects of national cultural and natural heritage and Rwandan history, promotes cultural activities and oversees museums, archives, libraries and historical sites.
List of World Heritage Sites in Rwanda

The United Nations Educational, Scientific and Cultural Organization (UNESCO) World Heritage Sites are places of importance to cultural or natural heritage as described in the UNESCO World Heritage Convention, established in 1972. Cultural heritage consists of monuments (such as architectural works, monumental sculptures, or inscriptions), groups of buildings, and sites (including archaeological sites). Natural features (consisting of physical and biological formations), geological and physiographical formations (including habitats of threatened species of animals and plants), and natural sites which are important from the point of view of science, conservation, or natural beauty, are defined as natural heritage. Rwanda accepted the convention on 28 December 2000, making its sites eligible for inclusion on the list. There are two World Heritage Sites in Rwanda, both of them were listed in 2023. There are no sites on the country's tentative list.
UNESCO lists sites under ten criteria; each entry must meet at least one of the criteria. Criteria i through vi are cultural, and vii through x are natural.
Rwanda Art Museum

The Rwanda Art Museum (formerly the Presidential Palace Museum) is an art museum in Kigali that was founded in 2009. Until 1994, the building was the residence of Juvénal Habyarimana, the former president of Rwanda. The museum is located four kilometers east of Kigali Airport within the Nyarugunga sector of the Kicukiro district.
The present museum building was built in the 1970s. Until the 1990s, it served as a villa for the then president, Juvénal Habyarimana. He lost his life when his plane was shot down on April 6, 1994. The assassination triggered the genocide against the Tutsi, in which between 800,000 and one million people were killed within three months. The remains of the aircraft can be seen in the museum garden.
In February 2009, the villa was opened to the public as the Presidential Palace Museum and on May 18, 2018, the museum was officially renamed the Rwanda Art Museum. Since then, contemporary artworks by Rwandan and international artists have been exhibited. The museum contains the largest collection of post-genocide artworks in Rwanda. In addition to the permanent exhibition, temporary and traveling exhibitions also take place.
The Rwandan national museums were initially run by the Institute of National Museums of Rwanda (INMR), which was founded for this purpose in 1989. In August 2020, the INMR was merged with the Rwanda Academy of Language and Culture and the Rwanda Archives and Library Services to form the Rwanda Cultural Heritage Academy.