davidanugraha/M4-RAG huggingface dataset:
Asociación General de Estudiantes Universitarios Salvadoreños

La Asociación General de Estudiantes Universitarios Salvadoreños (AGEUS) fue una organización estudiantil de la Universidad de El Salvador (UES), siendo fundada en San Salvador, ciudad capital de El Salvador, con la finalidad de defender los intereses de los alumnos de esa institución de educación superior.
Fue creada en 1927, durante el gobierno del presidente Pío Romero Bosque.​ Entre sus fundadores se encontraban los estudiantes universitarios Alfonso Luna, Mario Zapata y Agustín Farabundo Martí,​ quienes fueron fusilados por el gobierno del presidente Maximiliano Hernández Martínez el 1 de febrero de 1932, por considerar que eran los líderes del levantamiento campesino que había ocurrido a mediados del mes pasado en la zona occidental de El Salvador.​
En 1918 fue fundado el periódico universitario «Opinión Estudiantil», como un medio de comunicación crítico de los alumnos de la UES hacia las actuaciones del gobierno. Entre sus primeros redactores se encontraban Inocente Rivas Hidalgo, Rafael Angulo Alvarenga, Alfonso Rochac, Raúl Gamero, Maximiliano Patricio Brannon, Miguel Ángel Alcaine y Rafael Antonio Carballo.​​​ Aunque este periódico universitario fue fundado antes de la creación de la AGEUS, se convertiría después en el órgano oficial de dicha organización estudiantil.​
La AGEUS también tuvo su propia revista cultural en la década de 1930.​
La AGEUS fue disuelta finalmente en el año 2000.​​ No obstante, las autoridades de la UES mantuvieron la esperanza del resurgimiento de la AGEUS, ya que en el artículo 82-C del Reglamento General de la Ley Orgánica de la UES de 2001, agregado al texto original de ese cuerpo normativo mediante una reforma aprobada el 6 de junio de 2003, se expresa que a nivel general de la alma mater se reconoce la existencia de una sola asociación general representativa de los intereses de los estudiantes de la UES, la cual se denominará Asociación General de Estudiantes de la Universidad de El Salvador, que se abreviará "AGEUS", y que se constituirá de carácter federativo por las asociaciones generales de cada una de sus doce facultades.​ Y por su parte, el artículo 8 del Reglamento de la Gestión Académico-Administrativa de la Universidad de El Salvador, aprobado en 2013, dispone que el Comité de Ingreso Universitario estará integrado por el Vicerrector Académico, quien lo coordinará; los Vicedecanos, el Secretario de Asuntos Académicos y dos representantes estudiantiles designados por la Asociación General de Estudiantes de la Universidad de El Salvador; y que mientras esta última no esté constituida y registrada legalmente, la representación estudiantil será asumida por dos representantes estudiantiles designados, uno por el Consejo Superior Universitario y otro por la Asamblea General Universitaria y sus respectivos suplentes.​
Federation of Student Centres of the University of Chile

The Federation of Student Centres of the University of Chile (FECECh) was a short-lived organization that claimed to represent all the students enrolled in undergraduate and post-graduate courses at the University of Chile. Fecech was created in 1978 during the military dictatorship of Pinochet following the suppression of the original University of Chile Student Federation (FECh) in the aftermath of the 1973 Chilean coup d'état.
One of FECECh's most important presidents was Pablo Longueira.
FECECh was slowly displaced by unofficial democratic student centres. This tendency accelerated in 1983 leading to the refoundation of the FECh. On June 9, 1984, FECECh recognised their de facto marginalization and dissolved itself.
Confederation of Chilean Students

The Confederation of Chilean Students (Spanish: Confederación de Estudiantes de Chile, CONFECH) is a student organization in Chile that congregates the student federations of universities in Chile.
It was established on October 23, 1984, in Valparaiso. In 2012, CONFECH called for a march on the streets of Santiago in response to a government commissions that seven Chilean universities had been pocketing profits; over 100,000 Chilean students participated in the march. CONFECH also organized student demonstrations against proposed government higher education reforms.
Former CONFECH leader Gabriel Boric became president of Chile in 2022.
The CONFECH brings together students from the universities in Chile, which are organized in democratically elected federations. It is the only student organization with a national character and it has been in existence for over ten years.
The independent federations that form part of CONFECH include:
Chilean Sea

The Chilean Sea is the portion of the Pacific Ocean lying west of the Chilean mainland. The official Chilean usage for Chilean Sea was defined on 30 May 1974 when the Diario oficial de la Republica de Chile published Supreme Decree #346, which declared that "the waters surrounding or touching the shores of the national territory shall be known as Mar Chileno."
The Chilean Sea contains significant amounts of phosphorite and manganese-iron nodules, which may be potential targets for future seafloor mining.
The face sea, or heritage safeguard sea, is the maritime space that a certain coastal country demarcates, after an oceanopolitical appreciation, in order to indicate to third parties its zone of influence in the high seas adjacent to its exclusive economic zone, where its interests were or could be directly involved.
Without claims of sovereignty, by making a delimitation that includes the effective occupation of the high seas contiguous to its respective oceanic territory, the coastal state shows the interest in preserving said area from abusive uses or from certain activities that, due to its proximity, may affect the marine resources that inhabit its waters, especially, guarding the highly migratory straddling fishery resources from predation, and pollution of the marine habitat.
Chile's EEZ includes areas around the Desventuradas Islands, Easter Island and the Juan Fernández Islands.
23°00′S 70°45′W﻿ / ﻿23.000°S 70.750°W﻿ / -23.000; -70.750
Clock Tower (Iquique)

The Clock Tower is a National Historic Landmark located in Plaza Arturo Prat in Iquique, Chile. It was built in 1878 (when Iquique was in Peruvian territory), with the mechanism imported from England.
According to Patricio Advis, the Clock Tower, together with the buildings surrounding it in the plaza (the Municipal Theater of Iquique, the building of the Workers Welfare Society of Tarapacá, the Casino Español and the Club Croata) is one of the most representative urban expressions of the "Saltpeter Period", a time which saw much foreign investment.
Its construction was approved by the mayor Benigno Posada and the Government of the City Council on 14 December 1877, to replace the clock of the church, which had been destroyed by fire in 1873.
The committee appointed to plan the project estimated that it would take 7000 soles to purchase the clock, of which the sale was eventually agreed with the jeweler Federico Franzt. The four-faced clock, marking the quarter-hour with a smaller bell, and the hour with a larger, was shipped from England on December 10, 1878, on board the steamer Ibis.
The tower, the design of which is attributed to Manuel Eduardo Lapeyrouse, was built in 1878, so that the newly arrived machinery was shortly installed. It is estimated that it was running by January 1879, about three months before the start of the Pacific War.
In October 1880, the tower survived a fire that destroyed much of the center of Iquique. As a result, the square was expanded into the areas to the south and west destroyed by the fire, and renamed Plaza Arturo Prat. The tower would remain off-centre, until, in 1889, it was moved to its current position by a company of the Pisagua battalion, by the order of mayor Ramon Yabar.
It was declared a National Historic Landmark on July 13, 1987.
The tower's style is eclectic, combining Gothic elements with elements of Islamic architecture. The building also exhibits pointed, toothed, and lobed arches in the same composition, evoking a Mudéjar style.
It is built of Oregon pine, and consists of three staggered sections, each with a square plan. The base has in each of its four sides pointed arches which are open like a portico.
20°12′51″S 70°9′9″W﻿ / ﻿20.21417°S 70.15250°W﻿ / -20.21417; -70.15250
Great Clock of Lima

The Great Clock of Lima (Spanish: Gran Reloj de Lima), also known as the Pedro Ruiz Gallo clock (Spanish: Reloj de Pedro Ruiz Gallo) after its inventor, was a monumental clock created by Pedro Ruiz Gallo, and which was installed in the Parque de la Exposición in 1870 for the celebration of the Exhibition of 1872. The watch disappeared during the occupation of Lima by the Chilean Army in the War of the Pacific.
After the Spanish-South American War, colonel and inventor Pedro Ruiz Gallo was able to dedicate himself entirely to the ambitious project of building a great clock for the Peruvian capital, which he achieved under the patronage of then-President José Balta, who appointed him attached to the General Staff and financed his work. To carry out the mechanism, he obtained a budget of S/.31,000 from the Peruvian State, to which he added some S/.10,000 from his own pocket.
Despite the opposition and criticism that his work received, after 6 years of work he was able to inaugurate his mechanical work on December 6, 1870, at 00:00, a few days before the anniversary of the Battle of Ayacucho was celebrated, before the admiration of the public gathered in the gardens in front of the Palacio de la Exposición.
The clock was one of the main attractions of the International Exhibition of 1872 held in Lima, where various representative objects of the Andean country were exhibited, as well as machinery that indicated the Peruvian progress generated from the economic boom for the export of guano. It remained at the Palace of the Exhibition, which served as its location for ten years, until the War of the Pacific led to the occupation of Lima in 1881.
The clock was exposed in the park for about 10 years. During the occupation of Lima by the Chilean Army, various facilities such as the Universidad Mayor de San Marcos, the National Library or the Palacio de la Exposición were used as barracks by the invading troops. One of the theories about the fate of the watch suggests that after being disassembled it was taken as war booty by order of Patricio Lynch, however once in Chile it could not be put into operation. According to Jorge Basadre, its inventor removed essential parts of the mechanism to render it useless so that the enemy could not rebuild it once it was transferred to Santiago de Chile.
Another theory suggests that the clock was not transferred to Chile, but that its machinery was destroyed by the victorious army and its structure used as a home for the officers of the troops stationed in the Parque de la Exposición. Once the troops withdrew, they reduced the invention to ashes.
Elizabeth de Cuevas

Elizabeth de Cuevas (January 22, 1929 – March 19, 2023) was a French-born American sculptor born in Saint-Germain-en-Laye. She was known for her monumental sculpture work. She also known as Elizabeth Strong Cuevas, Elizabeth Strong de Cuevas, and by the moniker Strong-Cuevas.
De Cuevas was born on January 22, 1929, to Margaret Rockefeller Strong (who was a grandchild of John D. Rockefeller) and George de Cuevas, a Chilean ballet promoter. She was raised in Saint-Germain-en-Laye, France, Florence, Italy and New York City.
She studied sculpture at the Art Students League of New York, with instructor John Hovannes, who encouraged her to carve.
De Cuevas married Joel Carmichael, a writer, in 1960. The couple had a daughter.
She worked under the moniker Strong-Cuevas (not using her first name). Early in her career she became known for producing figurative sculptures of large heads, many of which were in profile. Later her highly abstract, cubistic and totemic works consisted of human faces rendered from multiple angles.
Her early work involved stone and wood carving. In the 1970s she became associated with Marcel (Toto) Meylan who assisted her in developing her work on a monumental scale and cast works in stainless steel and bronze. Some of these were produced at Tallix Foundry (later Polich Tallix).
Starting in the late 1970s de Cuevas widely exhibited her work at galleries and museums, and public art venues such as Grounds for Sculpture, where several of her works are in their permanent collection.
Her influences included physics and spiritual concepts. She wrote of her work, "I am trying to show the underlying unity of minds. In my negative spaces, I am showing spirit beyond matter, idea before material form.”
De Cuevas' work is held in the permanent collections of Grounds For Sculpture, the Guild Hall of East Hampton, the Bruce Museum, the Heckscher Museum of Art, the Long Island Museum in Stony Brook, among other venues.
Two monographs on her work have been published by Abrams, and a documentary was produced on her life and work in 2002, and a sequel to the film premiered in 2021.
Inscape (visual art)

Inscape, in visual art, is a term especially associated with certain works of Chilean artist Roberto Matta, but it is also used in other senses within the visual arts. Though the term inscape has been applied to stylistically diverse artworks, it usually conveys some notion of representing the artist's psyche as a kind of interior landscape. The word inscape can therefore be read as a kind of portmanteau, combining interior (or inward) with landscape.
According to Professor Claude Cernuschi, writing in a catalogue for a Matta exhibition at Boston College (see external link below), Matta's use of the term inscape for a series of landscape-like abstract or surrealist paintings reflects "the psychoanalytic view of the mind as a three-dimensional space: the 'inscape'." The 'inscape' concept is particularly apt for Matta's works of the late 1930s. As Dawn Adès (p. 233) writes, "A series of brilliant oil paintings done during the years of his [Matta's] first association with the Surrealists explore visual metaphors for the mental landscape." And Valerie Fletcher, in Crosscurrents of Modernism (p. 241), writes that during this time Matta "created with startling mastery the paintings he called 'inscapes' or 'psychological morphologies.' " See also Miriam Basilio's essay, "Wifredo Lam's 'The Jungle' and Matta's 'Inscapes' ".
The term inscape was later taken up by the leading Australian surrealist James Gleeson, American abstract artists such as James Brooks, Jane Frank, and Mary Frank (no relation), and even a group of British fantasy artists founded by Brigid Marlin in 1961 and calling themselves the 'Inscape Group.' (The latter group may have had in mind another sense of the word 'inscape', associated with the British poet Gerard Manley Hopkins. See the article titled simply 'inscape' for more information on this.) More recently, in a 1998 review of a Mary Frank exhibition in New York City (cited below), Carol Diehl writes, "Titled 'Inscapes', the paintings are landscapes of the soul...."
Also clearly referring to the psychoanalytical meaning of the word as described by Prof. Cernuschi and others above, the leading journal of art therapy was formerly called simply Inscape. The journal is now called International journal of art therapy : Inscape. (This is not to be confused with the Inscape magazine produced by Brigid Marlin's Society for Art of Imagination.)
The word "inscape" is sometimes used, perhaps with a bit of poetic license, to refer to the domain of interior design, suggesting that the interior of a house or building is a kind of interior (or indoor) landscape, a counterpart to the landscape surrounding the structure. This is the sense suggested by the name of the South African interior design school Inscape Design College, which see. It could be, however, that this use of the term is intended as a double-entendre, evoking those other meanings of "inscape".
Marisol Prado

Rossana Marisol Prado Villegas (b. Santiago, April 5, 1968), is a Chilean physician, psychiatrist and academic who became the first woman to hold the post of president of the University of Chile Student Federation (abbr. FECH) which was founded in 1906; she was the first and only woman until Camila Vallejo assumed the post in August 2010, followed by Scarlett Mac-Ginty in November 2011.
Prado studied medicine at the University of Chile. She joined the Communist Youth of Chile in 1995. She served as communication and General Secretary of the FECH during the term of Rodrigo Roco and was elected as FECH president with approximately 40% of the votes in 1997. During her tenure and mandate as a principal student leader, Chile experienced one of the most important mass student mobilizations of the 1990s. These were in response to the privatization of tertiary education, which began to take form in March 1990 with the Ley Orgánica Constitucional de Enseñanza (Organic Constitutional Law on Teaching) - the last constitutional law enacted by Augusto Pinochet as head of state.
Prado, who is close to the Catholic Church, participated in the Continental Youth and Young Adult Gathering in 1998. She was one of the founders of the Nueva Izquierda Universitaria (New Left University Movement) – which created a renaissance in left-wing political activism at the University of Chile.
Prado completed post-doctoral studies in psychiatry and clinical psychology at the Autonomous University of Barcelona.
Prado is currently an assistant professor at the Faculty of Medicine of the University of Chile, where she also serves as Directora de Bienestar Estudiantil (Director of Student Welfare).
Municipal elections 2000 for the mayor/councillor of Santiago
Autonomous University of Chile

The Universidad Autónoma de Chile (UAutónoma) is a private Chilean university. It has campuses in Temuco, Talca and Santiago (Providencia and Llano Subercaseaux).
It is affiliated to SUA (Single Admission System of Rector's Council of Chilean Universities).
The university is accredited by CNA-Chile (National Accreditation commission) for a term of 4 years (a maximum of seven years), from October 2019 to October 2023. UA ranks as the 23rd best university in Chile according to webometric classification of CSIC (June 2017), 61st in Latin America according to the Times Higher Education Latin American University Rankings. Among Chilean universities is currently among the top 14 of Scimago Institution Rankings (SIR) 2020, 19th at national level and 747 at international level.
UAutónoma was founded on August 11, 1989 in Temuco city, capital of Araucanía region of Chile, under the name of "Universidad Autónoma de Sur", and subsequently, in 2006 changed its name to "Universidad Autónoma de Chile".
The university has full autonomy, which allows it to directly grant degree and diplomas. After its autonomy certification by High Education Board of Chile, the university has continued to maintain its institutional quality, for which has continued the process of homologation and the recognition of its degree plans and programs with Spanish universities of high tradition, such as those of Universidad de Barcelona, Universidad de Salamanca and Universidad de Sevilla, inter alia.
In January 2003, UAutonoma inaugurated its Talca campus in the facilities of Instituto Profesional Valle Central. By May of the same year El Llano Subercaseaux campus was settled in San Miguel commune, in the facilities of the former San Andrés University.
By 2009, Providencia campus was open, and a year later the university bought INCACEA's Institute of Sciences and Arts -which was in bankruptcy- to reinforce the brand and launch technical and professional studies academic offer, with headquarters in Las Condes and Viña de Mar. In 2012, after CAN-Chile refusal of accreditation, INCACEA closed down Viña del Mar campus.
In 2005, the university incorporated the new Providencia campus, with over 33,000 square meters.
UAutónoma offers undergraduate and postgraduate programs; courses, diploma courses, magister and doctoral studies. 88.5% of its degrees are accredited and 90.4% of its students are enrolled in certificated degrees that have this quality certification granted in 2016.
It is also affiliated with SUA (Single Admission System of Rector's Council of Chilean Universities).
For further info refer to: https://www.uautonoma.cl/postgrados/magisteres/
Kanton ar Gemene

Kanton ar Gemene a oa anezhañ ur rann velestradurel eus Frañs, e departamant ar Mor-Bihan hag e rannvro Breizh.
Kanton ar Gemene a yae 10 kumun d'ober anezhañ :
Kantonioù ar Mor-Bihan | Kumunioù ar Mor-Bihan
Kanton ar Gemene (1790)

Krouet e voe Kanton ar Gemene e 1790. Ur rann velestradurel ha lezvarnel hag ur bastell-vro eus Bann Pondi e departamant ar Mor-Bihan e oa. Teir c'humun a oa ennañ:
Dilamet e voe gant ar Goñvañsion e miz Even 1793 hag adsavet gant ar C'huzul-Ren hervez ar Vonreizh bet votet d'ar 26 a viz Here 1795. Brasaet e voe ar c'hanton dindan anv Kanton ar Gemene ivez, gant lezenn an 8 pluviôse an IX (28 a viz Genver 1801), dezhi an titl loi portant réduction du nombre de justices de paix.
Malachy McKenna (yezhour)

Malachy McKenna, ganet e Béal Feirste, a zo ur c'helenner skol-veur iwerzhonat war e leve, arbennigour war an iwerzhoneg hag ar brezhoneg. O vezañ ma studias e Skol ar Studioù keltiek (Scoil an Léinn Cheiltigh en iwerzhoneg), en Ensavadur an Uhelouiziegezh Dulenn (Institúid Ard-Léinn Bhaile Átha Cliath, en iwerzhoneg) en devoe kalz darempredoù gant Roparz Hemon. Ur post kelenner en Ensavadur-se a dapas e 1974. Un aktour ha saver pezhioù-c'hoari iwerzhonat a zo heñvel e anv.
Pellgomz a reas a Alan Heusaff pa voe kaset Roparz Hemon d'an ospital e-lec'h ma voe oberataet a-raok mervel un nebeud mizioù diwezhatoc'h e 1978. War e leve ez eas war-dro 2014 hag, hervez kont, e tilojas da Stockholm war-dro 2016.
Savet en deus un dezenn war ar brezhoneg komzet er Gemene a lakaas embann e peder lodenn er Zeitschrift für celtische Philologie.
En Ensavadur an Uhelouiziegezh Dulenn e voe degemeret evel kelenner-enklasker (scholar) war ar rannyezhouriezh e-barzh Skol ar Studioù keltiek (Scoil An Léinn Cheiltigh) e 1974. Sevel a reas labourioù war rannyezhoù an iwerzhoneg asambles gant studiadennoù war ar brezhoneg lakaet da eil tachenn studi. Pa zeuas da gelenn en Ensavadur e oa aet Roparz Hemon war e leve e 1970, met hemañ a gendalc'has da zont d'ober e labourioù war al lec'h bemdez. Hervez ar gouizieg yaouank, « un enor e voe (evitañ), pa (oa) ur skoliad (studier) e Skol al Lennegezh Keltiek, da gaout Roparz da skoazell ar Brezhoneg. Bemdez, d'ar mare-se, e oan en e vurev o klask e sikour war ar pezh a selle ar Brezhoneg er Gemene. Pa ne c'helle ket sikour ac'hanon e-unan, e oa boazet d'en em c'houlenn (sic) ali Anton ar Roue a oa o chom er memes ti hag e oa un arbennigour war Brezhoneg sav-heol Breizh. »
Savet en doa un hir a bennad war istor hengoun lennegel ar brezhoneg evit ar gelaouenn Celtica, embannet gant Skol ar Studioù Keltiek, e 1984. Reiñ a reas ar berradur anezhañ e 1990 pa voe rener-embann al levrig brezhoneg-iwerzhoneg savet gant mignoned Roparz Hemon e 1990.
Job de Roincé

Joseph Henri Marc Marie Severe Boreau de Roincé, anavezet e Breizh dindan an anv Job de Roincé, bet ganet d'ar 16 a viz Ebrel 1896 e Segré ha marvet d'an 30 a viz Kerzu 1981 e Limòtges, a oa ur c'hazetenner hag ur skrivagner breizhat liammet ouzh an Emsav hag ouzh an tu-dehou pellañ gall.
En un tiegezh bourc'hizhien a-orin eus Maine e voe ganet Job de Roincé e Segré (Maine-et-Loire).
E skolaj Kastell-Paol e reas e studi ; eno edo pa gemeras perzh en aozadur katolik Bleun-Brug bodet en-dro da Yann-Vari Perrot.
Galvet d'an talbenn e voe pa darzhas ar Brezel-bed kentañ e 1914. Goude ar brezel, e 1919, e kemeras perzh en Unvaniez Yaouankiz Vreiz hag er gelaouenn Breiz Atao. Dizale avat e kuitaas ar gelaouenn da vont da gazetenner e L'Ouest- Éclair, a guitaas ivez pa verzas e oa dalc'het gant Republikaned pa oa-eñ ur roueelour.
A-hed an Eil Brezel-bed e voe kadoriad ar Société des Écrivains Bretons
E 1921 e voe kazetenner e Le Nouvelliste de Bretagne, ur gazetenn gatolik e Roazhon. E 1925 e voe anvet da rener ar gazetenn La Mayenne, ur garg a zalc'has betek 1939 pa darzhas an Eil Brezel-bed. E-keit-se e oa ivez un ezel eus ar gevredigezh Union nationale des combattants e Laval, ma voe beskadoriad e 1931.
Aet La Mayenne da get e 1939 e kendalc'has da skrivañ e Le Courrier du Maine, a oa perc'henn war ar gazetenn gozh. Adalek 1940 betek 1944, pa oa aloubet Bro-C'hall, e kenlabouras gant Ololê, en ur skrivañ adalek 1942 betek 1943 senariooù bannoù-treset evit an dastumad À la française embannet gant Éditions littéraires et artistiques ma lakae war wel e vennozhioù broadelour ha roueelour.
Etre 1943 ha 1944 e kemeras perzh e Radio Rennes-Bretagne / Radio Roazon-Breiz, a skignas adalek miz Du 1940 betek miz Mezheven 1944 (ne oa ket kreñv a-walc'h avat evit tizhout ar brezhonegva).
Mirout e labour a eure Job de Roincé pa voe erlec'hiet Courrier de la Mayenne ouzh Courrier du Maine e 1944. Adalek 1950 e voe anvet da bennskriver ar gazetenn Les Nouvelles de Bretagne e Roazhon.
Ur skrivagner e voe Job de Roincé e-kichen e respet evel kazetenner. Feal d'e vennozhioù e chomas en e levrioù : difenn ar relijion gatolik hag ar chouanerezh, sevel enep ar republik.
Guémené-sur-Scorff

Guémené-sur-Scorff (French pronunciation: [gemne syʁ skɔʁf]; Breton: Ar Gemene) is a commune in the Morbihan department in Brittany in north-western France. Inhabitants of Guémené-sur-Scorff are called Guémenois.
Guémené is situated on the Scorff river and is unusual in that it is a commune without any outlying land and it is bounded by the town boundaries only. It is located 20 km (12 mi) west of Pontivy.
The town is surrounded by wooded hillsides and was the seat of the Dukes of Rohan from the 13th to 15th century. The old castle was destroyed in the building of new houses and many townhouses contain parts of chimney breasts, turret stones and gateway posts. The most impressive sight is the 14th century Porterie - the entrance to what was the old castle.
An important market town, Guémené is valued for its ancient buildings that make up the town center and careful renovation of the same.
One of Brittany's oldest taverns, Les Trois Marchands, has been serving customers since the mid 17th century.
Scorff

The Scorff (French pronunciation: [skɔʁf]; Breton: Skorf) River flows from central Brittany and enters the Atlantic Ocean on the south coast in Lorient.
The Scorff rises north of Langoëlan, in the Morbihan department, and flows through the towns of Guémené-sur-Scorff and Pont-Scorff. From there its bed enlarges to form a ria, submitted to the tides. It joins the Blavet in Lorient, where it enters the Ocean in the roadstead of Lorient.
It is 78.6 km (48.8 mi) long and its basin area is 483 km (186 sq mi).
The river is classified for fishing as "first category" (French: Cours d'eau de première catégorie); it is home to Brown trout and Atlantic salmon.
Prince of Guéméné

Prince of Guémené is a title of French nobility associated with the fiefdom of Guémené-sur-Scorff in Brittany and held within the House of Rohan. The fiefdom was bought on 26 May 1377, for 3,400 sous d'or by Jean de Rohan, Viscount of Rohan. From his second marriage to Jeanne de Navarre (daughter of Philip III of Navarre) the couple had two children; the eldest Alain became the Viscount of Rohan. That branch became extinct in 1527. The younger child, Charles, was given the fiefdom of Guémené.
Charles was the founder of the Guémené line of the House of Rohan. From this line, stem the Princes of Soubise (founded by François de Rohan) and the Princes of Rochefort (descended from Charles, Prince of Rochefort, son of Charles de Rohan).
The present male line descendants live in Austria, the family having fled France due to the French Revolution.
The present Prince of Guémené is also a claimant to the Duchy of Bouillon. In 1816, at the Congress of Vienna, it was decided that the family were the rightful heirs to the duchy which had been the property of the House of La Tour d'Auvergne. Through the marriage of Jules and Marie Louise de La Tour d'Auvergne in 1743, the Princes of Guémené were descendants of the La Tour d'Auvergne family through Marie Louise, whose nephew Jacques de La Tour d'Auvergne (son of her brother the Duke of Bouillon and Mademoiselle de Marsan) was the last Duke of Bouillon.
Andouille

Andouille (/ænˈduːi/ ann-DOO-ee, /ɑːn-/ ahn-; French: [ɑ̃duj]; from Latin induco) is a smoked sausage made using pork, originating in France but also known as an element in Cajun cuisine.
In France, particularly Brittany and Normandy, the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning. It is generally grey and has a distinctive odor. A similar, but unsmoked and smaller, sausage is called andouillette, literally "little andouille". Some andouille varieties use the pig's entire gastrointestinal system. Various French regions have their own recipes such as: "l’andouille de Guémené", "de Vire", "de Cambrai", "d’Aire-sur-la-Lys", "de Revin", "de Jargeau", "de Bretagne", or "du Val d'Ajol".
'Nduja, a spreadable pork salami from Calabria, probably originates as a variation of andouille, originally introduced to Italy in the 13th century by the Angevins.
In the U.S., the sausage is most often associated with Louisiana Cajun cuisine, where it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings. Once the casing is stuffed, the sausage is smoked again (double smoked). Nicknamed the "Andouille Capital of the World", the town of LaPlace, Louisiana, on the Mississippi River, is especially noted for its Cajun andouille.
The country Cajuns west of Lafayette, Louisiana, make andouille similar to the French. They season the pig intestines with salt and cayenne pepper, soak them in a water and vinegar bath overnight, and then rinse them well before stuffing them one into another lengthwise. They cut and tie them into long links with string and hang them with the sausage in the smoke house. They are not twisted into links because they are too dense. When a link is cut, the concentric rings of the intestines can be seen.
Though somewhat similar, andouille is not to be confused with "hot links", New Orleans hot sausage, or similar finely ground, high-fat, heavily peppered sausages.
Lunch meat

Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, delicatessens, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches or on a tray. They can be purchased canned, pre-sliced, usually in vacuum packs, or they can be sliced to order, most often in delicatessens and charcuteries.
Most pre-sliced lunch meats are higher in fat, nitrates, and sodium than those that are sliced to order, as a larger exposed surface requires stronger preservatives. As a result, processed meats may significantly contribute to incidence of heart disease and diabetes, even more so than red meat.
A prospective study following 448,568 people across Europe, showed a positive association between processed meat consumption and mortality caused by cardiovascular disease and cancer. Similarly, a prospective study in the US following half a million people flagged a similar association between death and increased processed meat consumption. The World Cancer Research Fund International guidelines on cancer prevention recommend avoiding all processed meats.
Deli lunch meat is occasionally infected by Listeria. In 2011, the US Centers for Disease Control and Prevention (US CDC) advises that those over age 50 reheat lunch meats to "steaming hot" 165 °F (74 °C) and use them within four days. In 2021, the US CDC reported another wave of Listeria outbreak. The final investigation notice from 2023 advises that "people who are pregnant, aged 65 or older, or have a weakened immune system" reheat deli products to the aforementioned temperature in order to "kill any germs", even when there is no outgoing outbreak.
Swiss sausages and cured meats

Sausages and cured meats are widely consumed in Switzerland. Meat in general is consumed on a daily basis, pork being particularly ubiquitous in Swiss cuisine. Preserving meat by smoking it or by adding salt has been done for millennia in Switzerland.
Salt was hardly used as a means of preservation before the 2nd millennium BC, as the archaeological excavations carried out near salt resources seem to indicate. In the Lower Engadine, beef and pork were smoked as early as the 1st millennium BC; this is attested by pierced shoulder blades found on archeological sites. Smoking meat was probably common since the Neolithic, as livestock had to be slaughtered before the long winter season. This has not changed much throughout history: until the 19th century, animals were typically slaughtered in November, then cut up for salting, smoking and making sausages. Since the meat could not be refrigerated easily, its fresh consumption was limited to the time of slaughter.
Current meat-curing techniques and recipes are attested since the Late Middle Ages. In 1438, the statutes of the Butchers' Guild of St. Gallen mention a veal sausage. In Valais, dried meat specialities made from beef are attested in Münster's 1544 Cosmographia. The Walser people, who also occupied other Alpine territories, such as the Grisons and Ticino, are sometimes credited for this speciality. Grisons Meat is described by 18th century travellers, in particular by Johann Gottfried Ebel who notes that "the air is so dry from Sils to St. Moritz between the months of October and March that meat is dried instead of being smoked".
Raw ham was probably also produced since the Late Middle Ages, especially in southern Switzerland. While drying techniques are common in Valais, Ticino and the Grisons, smoking techniques are more common in northern Switzerland. These differences reflect those between northern and southern Europe.
Switzerland has a large number of regional meat products and specialties that constitute an important gastronomic heritage. The cultural and climatic diversity of the country accounts for a large part. In French-speaking Switzerland, the term charcuterie is employed, whereas in Italian-speaking Switzerland, the term salumi is employed.
The products listed below are inscribed in the Culinary Heritage of Switzerland. They are essentially made of pork, unless specified.
Sausages are primarily made of pork. Three types are made in Switzerland: grilling (blanched) sausages, raw sausages and cooking sausages. Among cooking sausages is also a subcategory of raw sausages with interrupted maturation (*), often called saucissons.
List of French cheeses

This is a list of French cheeses documenting the varieties of cheeses, a milk-based food that is produced in wide-ranging flavors, textures, and forms, which are found in France. In 1962, French President Charles de Gaulle asked, "How can you govern a country which has two hundred and forty-six varieties of cheese?" There is immense diversity within each variety of cheese, leading some to estimate between 1,000 and 1,600 distinct types of French cheese. French cheeses are broadly grouped into eight categories, 'les huit familles de fromage'.
Under the Common Agricultural Policy of the European Union, certain established cheeses, including many French varieties, are covered by a protected designation of origin (PDO), and other, less stringent, designations of geographical origin for traditional specialities, such as the EU Protected Geographical Indication (PGI). The systems has largely replaced national systems, such as the French appellation d'origine contrôlée (AOC) system, as any cheese registered as a PDO or PGI can not use the designation AOC anymore in order to avoid confusion.
French cheese production is classified under four categories, and PDO/PGI/(AOC) rules dictate which category or categories each protected cheese may be assigned to:
Some cheeses are classified, protected, and regulated under French law. The majority are classified as Appellation d'origine contrôlée (AOC), the highest level of protection. Some are also protected under the less stringent but still legally regulated designation Label Régional (LR). A few French cheeses are protected under the European Union's Protected Geographic Indication designation (PGI). Many familiar generic types, like Boursin, are not covered, while others originally from other countries, such as Emmental cheese, may have certain varieties protected as a French cheese. This list differs from those of Chundi status.
Boursin cheese

Boursin is a brand of soft creamy cheese available in various flavours, with a flavour and texture similar to cream cheese.
The first Boursin flavour, garlic and fine herbs, was created in 1957 by François Boursin, a cheese maker from Normandy. Boursin's product was derived from a traditional party dish, fromage frais (French for "fresh cheese"); guests would take their cheese and add herbs for flavour. His recipe was the first flavoured cheese product to be sold nationally in France.
Boursin cheese was first developed in Normandy, and at one time was produced exclusively in Croisy-sur-Eure, France, by the Boursin company. In 1990, the Boursin name was acquired by Unilever, who sold it to Groupe Bel in November 2007 for €400 million.
The brand was advertised on television from 1 October 1968, when French television allowed commercial breaks for the first time. In 1972 their advertising slogan: "Du pain, du vin, du Boursin" ("Some bread, some wine, some Boursin") was launched. This slogan was later modified to "Du pain, du Boursin, on est bien" ("Some bread, some Boursin, we are good").
Thymus serpyllum

Thymus serpyllum, known by the common names of Breckland thyme, Breckland wild thyme, wild thyme, creeping thyme, or elfin thyme, is a species of flowering plant in the mint family, Lamiaceae. It is a low, usually prostrate subshrub forming creeping stems up to 10 cm (4 in) tall. The oval evergreen leaves are up to 8 mm. The strongly scented flowers are either lilac, pink-purple, magenta, up to 6 mm long and produced in clusters.
The species is native to most of Europe and North Africa. The hardy plant tolerates some pedestrian traffic and produces odors ranging from heavily herbal to lightly lemon, depending on the variety.
Wild thyme is a creeping dwarf evergreen shrub, growing to 10 centimetres (4 in) tall. It has woody stems up to 10 cm long and a taproot. It forms matlike plants that root from the nodes of the squarish, limp stems. The leaves are 3–8 mm long in opposite pairs, nearly stalkless, with linear elliptic round-tipped blades and untoothed margins. The plant sends up erect flowering shoots in summer. The flowers are 4–6 mm long and usually pink or mauve, rarely white, with a tube-like calyx and an irregular straight-tubed, hairy corolla. The upper petal is notched and the lower one is larger than the two lateral petals and has three flattened lobes which form a lip. Each flower has four projecting stamens and two fused carpels. The fruit is a dry, four-chambered schizocarp.
The oils of T. serpyllum contain thymol, carvacrol, limonene, paracymene, gamma-terpinene and beta-caryophyllene.
Wild thyme is native to the Palearctic realm of Europe and Asia. It is a plant of thin soils and can be found growing on sandy-soiled heaths, rocky outcrops, hills, banks, roadsides and riverside sand banks.
Wild thyme is one of the plants on which both the common blue butterfly and large blue butterfly larvae feed and it is also attractive to bees.
Creeping and mounding variants of T. serpyllum are used as border plants and ground cover around gardens and stone paths. It may also be used to replace a bluegrass lawn to xeriscape low to moderate foot traffic areas due to its tolerance for low water and poor soils.
Creeping thyme has also been used to "upholster" herb seats, similar to camomile seats, and provide a fragrant surface to sit on.
Several cultivars have been produced, of which 'Pink Chintz' has gained the Royal Horticultural Society's Award of Garden Merit. A miniature creeping form is 'Elfin'.
Wild thyme can be used as an herb much as domestic thyme, with a milder flavor.
Herbes de Provence

Herbes de Provence (French: [ɛʁb də pʁɔvɑ̃s]; Provençal: èrbas de Provença, [ˈɛr.bas də pɾoˈvɛn.sa]) is a mixture of dried herbs considered typical of the Provence region of southeastern France. Formerly simply a descriptive term, commercial blends started to be sold under this name in the 1970s. These blends often contain savory, marjoram, rosemary, thyme, oregano, and more. Lavender leaves are also sometimes included, especially in North American formulations. The herb mixture is typically used with grilled foods, stews, and soups.
Provençal cuisine uses many herbs which are often characterized collectively as herbes de Provence, but not in specific combinations, and not sold as a mixture. It was in the 1970s that homogenised mixtures were formulated by spice wholesalers, including Ducros in France, which is now part of McCormick & Company.
The commercial name herbes de Provence has no Protected Geographical Status or other legal definition. Indeed, only 10% of herbes de Provence sold in France are produced in France; 95% come from Central European (especially Poland) and Eastern European (notably Albania) countries, the Maghreb, or China. Herbes de Provence are often sold in larger bags than other herbs, and the price in Provence is considerably lower than for other herbs.
These mixtures typically contain savory, marjoram, rosemary, thyme, oregano, and other herbs. In the North American market, lavender leaves are also typically included, though lavender does not appear in the recipes in Jean-Baptiste Reboul's 1910 compendium of Provençal cooking. The Label Rouge definition is 19% thyme, 27% rosemary, 27% savory, and 27% oregano.
They may also contain other herbs such as basil, bay leaf, hyssop, tarragon, summer savory, parsley, fennel, and chervil.
Herbes de Provence are used to flavour grilled foods such as fish and meat, and vegetable stews. The mixture can be added to foods before, during, or after cooking, or mixed with cooking oil before cooking. They can also be sprinkled on raw foods such as vinaigrettes, salads or fresh cheese.
Thymus vulgaris

Thymus vulgaris (common thyme, German thyme, garden thyme or just thyme) is a species of flowering plant in the mint family Lamiaceae, native to southern Europe from the western Mediterranean to southern Italy. Growing to 15–30 cm (6–12 in) tall by 40 cm (16 in) wide, it is a bushy, woody-based evergreen subshrub with small, highly aromatic, grey-green leaves and clusters of purple or pink flowers in early summer.
It is useful in the garden as groundcover, where it can be short-lived, but is easily propagated from cuttings. It is also the main source of thyme as an ingredient in cooking and as a herbal medicine. It is slightly spicier than oregano and sweeter than sage.
The Latin specific epithet vulgaris means “common” in the sense of “widespread”.
Numerous cultivars and hybrids have been developed for ornamental purposes. Nomenclature can be very confusing. French, German and English varieties vary by leaf shape and colour and essential oils. The many cultivars include 'Argenteus' (silver thyme).
The cultivar 'Silver Queen', with white-margined leaves, has gained the Royal Horticultural Society's Award of Garden Merit.
Spread (food)

A spread is a food that is spread, generally with a knife, onto foods such as bread or crackers. Spreads are added to food to enhance the flavor or texture of the food, which may be considered bland without it. Butter and soft cheeses are typical spreads.
A sandwich spread is a spreadable condiment used in a sandwich, in addition to more solid ingredients. Butter, mayonnaise, prepared mustard, and ketchup are typical sandwich spreads, along with their variants such as Thousand Island dressing, tartar sauce, and Russian dressing.
Spreads are different from dips, such as salsa, which are generally not applied to spread onto food but have food dipped into them instead.
Common spreads include dairy spreads (such as cheeses, creams, and butters, although the term "butter" is broadly applied to many spreads), margarines, honey, nut-based spreads (peanut/cashew/hazelnut butter, Nutella), plant-derived spreads (such as jams, jellies, and hummus), yeast spreads (such as Vegemite and Marmite), roe spreads (such as caviar and mentaiko paste), and meat-based spreads (such as pâté).
Flemish stew

Flemish stew, known in Dutch as stoofvlees (pronounced [ˈstoːfleːs] ) or stoverij and in French as carbon(n)ade flamande, is a Flemish beef (or pork) and onion stew popular in Belgium, the Netherlands, Aosta Valley (Italy) and French Flanders. It is made with beer and mustard spread on bread, seasoning can include bay leaf, thyme, clove, and juniper berries. In the East and West Flanders provinces, often dried prunes will be added while stewing.
In French, a carbon(n)ade may also be a dish of grilled horse loin and certain beef stews cooked with red wine, such as beef bourguignon in the east of France. but in English, carbonnade refers to the Belgian dish. The term Flemish stew, being a generic term, is sometimes used to refer to other Flemish dishes such as waterzooi or hochepot, in Dutch, the latter is called hutsepot. Hutsepot refers to mixing (husselen) ingredients instead of mashing the ingredients into a stamppot (in Flemish stoemp).
As a staple of Belgian cuisine, recipes vary between regions and households. Variations include swapping bread for gingerbread or speculaas, using extra condiments like Sirop de Liège, and using different kinds of beer. Common beers for this dish include Oud Bruin (Old Brown Beer), Brune Abbey Beer and Flanders Red. Just before serving, a small amount of cider or wine vinegar and either brown sugar or red currant jelly are sometimes added.
Carbonade is often accompanied by French fries, boiled potatoes, or stoemp. It is widely available in restaurants and friteries in Belgium and the Netherlands.
Mustard plaster

A mustard plaster, also known as a blister, is a poultice of mustard seed powder spread inside a protective dressing and applied to the body to stimulate healing. It can be used to warm muscle tissues and for chronic aches and pains. It was once part of conventional medical treatment, and available in prepared versions in pharmacies. It fell from favor in the 20th century and is now used only as a home remedy.
Mustard plasters were used for aches and pains, including rheumatism, arthritis, and sore muscles. It was also used for chest congestion.
If left in place for too long, it can produce first-degree burns to the skin. Vapors might cause nausea.
Erysimum repandum

Erysimum repandum is a species of Erysimum known by several common names, including spreading wallflower, spreading treacle-mustard, and bushy wallflower.
It is native to Eurasia, but it is known in many other parts of the world as an introduced species and a common roadside weed.
Erysimum repandum is an annual herb growing up to about 0.5 m (1 ft 8 in) high. The leaves at the base of the stem are widely lance-shaped, bumpy or toothed along the edges, and up to 15 cm (5.9 in) long. The leaves higher up the stem are shorter, narrower, and more shallowly lobed or unlobed. The top of the stem is occupied by a raceme inflorescence of many yellow flowers. The fruit is a silique up to 10 cm (3.9 in) long.