davidanugraha/M4-RAG huggingface dataset:
Three Red Banners

Three Red Banners (Chinese: 三面红旗) was an ideological slogan in the late 1950s which called on the Chinese people to build a socialist state. The "Three Red Banners" also called the "Three Red Flags," consisted of the General Line for socialist construction, the Great Leap Forward and the people's communes.
After the first Five-Year Plan, the People's Republic of China continued its socialist construction by introducing "Three Red Banners Movement". The General Line directed the Chinese people to "go all out, aim high, and build socialism with greater, faster, better, and more economical results." By the end of 1958, nearly all Chinese peasants had been organized into communes averaging 5000 households each. All privately owned property was taken for or contributed to the communes and people were not allowed to cook their own food and instead ate in communal dining halls.
The Great Leap Forward, begun in 1958, was a campaign to rapidly modernize by using China's vast labor resources in agricultural and industrial projects. The Leap instead resulted in economic destruction and tens of millions of famine deaths, and had been mostly abandoned by early 1962. Membership in communes was gradually reduced in the early 1960s, with some private property ownership and enterprise again being allowed. The communes continued until being dismantled in the early 1980s under Deng Xiaoping.
Morningside College, Chinese University of Hong Kong

Morningside College is one of the nine constituent colleges of the Chinese University of Hong Kong, a public university in New Territories, Hong Kong.
The motto of the College is Scholarship, Virtue, Service.
Morningside College was established in 2006 with donations from the Morningside Foundation and the Morningside Education Foundation. The Scottish economist and winner of the 1996 Nobel Memorial Prize in Economic Sciences, Professor Sir James Mirrlees, was appointed the founding Master that same year. The only founding fellow who still works in the college is Professor Colin A. Graham. The fully residential College accommodates 300 students with communal dining three nights per week during term time. The College admitted its first cohort in 2010.
Morningside College consists of two buildings: Maurice R. Greenberg Building and the Tower Block. The building complex is equipped with gyms, laundry rooms, activity rooms and TV rooms. The two buildings are connected by a bridge. The dining hall is located at the basement level of the complex.
Morningside is located between the central campus and Chung Chi College, next to the Sports Centre at the eastern end of the University, directly beside S.H. Ho College. The College is set against the contour of the hills commanding a full view of Tolo Harbour and is within walking distance of the University Mall, Library and University station.
Dolsot

A dolsot (Korean: 돌솥; lit. "stone pot") or gopdolsot (곱돌솥; lit. "agalmatolite pot") is a small-sized piece of cookware or serveware made of agalmatolite, suitable for one to two servings of bap (cooked rice). In Korean cuisine, various hot rice dishes such as bibimbap or gulbap (oyster rice) as well as plain white rice can be prepared and served in dolsot. As a dolsot does not cool off as soon as removed from the stove, rice continues to cook and arrives at the table still sizzling.
On the bottom of a dolsot, there is a thin crust of scorched rice, to be scraped off and eaten in the case of bibimbap or made into sungnyung (숭늉, infusion) in the case of unseasoned rice dishes. In the former case, dolsot can be brushed with sesame oil beforehand to facilitate scraping. To make sungnyung, the unscorched part of rice is scooped and transferred into another serving bowl right after being served, and hot water or tea (usually mild-grain teas such as barley tea or corn tea) is poured into the dolsot while it is still blistering hot. The infusion with loosened chunks of scorched rice remains warm until the end of the meal, when it is typically savored.
Stamppot

Stamppot (Dutch: [ˈstɑmpɔt] ; lit. 'mash pot') is a traditional Dutch dish made from a combination of potatoes mashed with one or several vegetables and typically garnished with sausages.
These vegetable pairings traditionally include sauerkraut, endive, spinach, kale, turnip greens, or carrot and onion (the combination of the latter two is known as hutspot in the Netherlands and as wortelstoemp in Belgium). Leafy greens, such as endive, may be left raw and added to the potatoes only at the mashing stage. Some less common regional varieties of stamppot are made with fruit and potatoes, such as blauwe bliksem 'blue lightning', made with pears, and hete bliksem 'hot lightning', made with sweet apples. Pineapple may also be included in sauerkraut or endive stamppot. In recent years, variations on the traditional stamppot have become more popular with ingredients such as rocket, leeks, beets, sweet potato, or mushrooms. Sometimes, fish is used as an ingredient in stamppot as well. Stamppot is primarily a cold-weather dish.
Stamppot is usually served with sausage (in the Netherlands often smoked, in Belgium more often fried), julienned bacon, or stewed meat. Other accompaniments include cheese, gherkins, mustard, and pickled onions.
Prepared stamppot can be purchased from shops and supermarkets. It can also be ordered in cafe-style restaurants, but recent, stricter regulations on allowed foods in taverns versus restaurants have limited the custom of offering simple dishes in many Belgian pubs.
The origin of stamppot is unknown, although legend attributes the invention of hutspot to the 1574 Siege of Leiden. Using raw leafy vegetables instead of cooking them with the potatoes has not been dated to earlier than 1940.
There are two methods of preparing stamppot, the first being the more modern form:
Lardons (spekjes) are often added for flavoring. It is also common to make a small hole in the top of the mix on the plate and fill it with gravy, known in Dutch as a kuiltje jus 'little gravy pit'.
Ouc'ha

Ouc'ha (уха e ruseg, treuzskrivet ukha e yezhoù zo) zo ur soubenn-besked e Rusia. Lakaet e vez legumaj e-barzh, pour, patatez, lore, anet, stragon ha perisilh glas. Temzet e vez gant pebr du, safran, kraoñ muskad, ha greun fanouilh.
Charles Beaumont

Charles Beaumont, bet ganet Charles Leroy Nutt (Chicago, 2 a viz Genver 1929 – Woodland Hills, Kalifornia, 21 a viz C'hwevrer 1967) a oa ur skrivagner stadunanat war dachennoù ar skiant-faltazi, ar moliac'h (fantasy) hag ar spont.
Brudet eo dre ar stirad skinwel The Twilight Zone (1959-1964) ha dre e senariooù evit ar sinema, koulz ha dre an istorioù berr niverus a sinas gant meur a anv-pluenn.
Un teulfilm diwar e benn a voe sevenet e 2010 gant Jason Vincent Brock.
Ganet e oa bet Charles Leroy Nutt e Chicago (Illinois), mab nemetañ Charles Hiram Nutt, ur gwirier er gompagnunezh trenioù Chicago & Alton Railroad ha Violet "Letty" Phillips, ur senarioourez en Essanay Studios.
Ne oa ket gwall zedennet gant ar skol — ma veze graet goap outañ en abeg d'e anv, a veze tostaet da nuts, "diskiant" — ha d'e grennoad e kave gwelloc'h lenn istorioù skiant-faltazi. P'edo er pezh a zo eilvet klas al lise e Breizh, e 1945, oadet a 16 vloaz, e tilezas ar studi hag ec'h emezelas en U. S. Army. Goude disoudardet e labouras evel treser bannoù-treset, disc jockey, porzhier, skaoter listri ha skeudennaouer (1947/48, dindan an anvioù-pluenn "Charles McNutt" hag "E. T. Beaumont").
E miz Kerzu 1950 e werzhas e istor kentañ, The devil, You Say? ("An Diaoul, emezit-hu ?") d'ar gelaouenn Amazing Stories, e embannas e miz Genver 1951 gant ar sinadur "Charles Beaumont". Dizale e tiuzas an anv-se koulz e-keñver lezenn hag en e vicher, betek diwezh e vuhez.
Er bloaz 1954, ar gelaouenn Playboy a ziuzas e skrid Black Country ("Bro zu") da gentañ istor berr embannet ganti. D'ar mare-se e krogas Charles Beaumont da skrivañ evit ar skinwel hag ar sinema Bloaz goude ec'h embannas Playboy un istor all gant Ch. Beaumont, The Crooked Man, ma ijine ur bed ma vefe heskinet an arallreviaded evel ma veze graet ouzh an heñvelrevidi en SUA e amzer ; breutadeg vras a savas diouzhtu.
Pennsenarioour ar film Queen of Outer Space sevenet gant Edward Bernds (1958, gant Zsa Zsa Gábor) e voe.
Charles Beaumont a skrivas 18 senario evit ar stirad skinwel The Twilight Zone, ma azasaas unan eus e istorioù, The Howling Man (1959, skignet d'ar 4 a viz Du 1960, eleze ar rann 41 hag ar 5vet rann en eil koulzad).
E 1963, pa oa oadet a 34 bloaz ha beuzet e kevratoù skrivañ, e voe krog Charles Beaumont da jahinañ gant ur c'hleñved en e empenn, e lakae da goshaat buan : poan-benn en deveze a-hed an amzer, muioc'h-mui a boan en deveze o komz, o kounaat hag o labourat. Hervez e wazer Forrest J Ackerman e c'houzañve gant kleñved Alzheimer ha kleñved Pick, ar pezh a voe kadarnaet gant mezeien Skol-veur Kalifornia e Los Angeles (UCLA) en hañv 1964 ; dre ma oa diremed ar c'hleñvedoù-se ne vevfe ket Ch. Beaumont pelloc'h eget tri bloaz.
Meur a skrivagner mignon dezhañ a skrivas en e lec'h e 1963-64 evit reizhañ e gevratoù ; Ch. Beaumont a vennas rannañ ar goproù etrezo. Re glañv e voe e 1965 evit ijinañ mennozhioù zoken.
D'an 21 viz C'hwevrer 1967, oadet a 38 vloaz hogen neuz 95 vloaz warnañ, e varvas Charles Beaumont e Woodland Hills, ur c'harter eus Los Angeles e Traoñienn San Fernando. E San Fernando Mission Cemetery emañ e vez.
René Pétillon

René Pétillon, pe Pétillon (Lesneven d'an 12 a viz Kerzu 1945 - 30 a viz Gwengolo 2018) zo un aozer bannoù-treset breizhat emzesket. Tad eo d'an dudenn vrudet Jack Palmer, un igounier.
Planète, l'Enragé, Plexus, Pilote, l'Écho des savanes, Télérama, VSD, le Canard enchaîné
Festival Etrebroadel Bannoù-Treset Angoulême
Penmarc'h

Penmarc'h a zo ur gumun eus ar Vro Vigoudenn, e Kerne-Izel, e mervent Breizh. Gwechall e oa anvet Treoultre he bourc'h.
Lec'hiet eo ar gumun e penn su bae Gwaien. Unan eus kumunioù pobletañ ar Vro Vigoudenn eo. Plaen hag izel a-walc'h eo tachennad ar gumun-se. Geunioù aod zo, anvet loc'hoù; darn zo bet disec'het da sevel tiez, e Sant-Wennole dreist-holl.
Peder rann a zo er gumun:
Ar C'heloù a vez graet eus ar c'herreg a gaver dirak porzh Keriti-Penmarc'h.
Meur a livour zo bet deuet da livañ da Benmarc'h.
Kaletez gant silzig

Kaletez gant silzig, kaletez ha silzig, pe kaletez silzigennet, a zo unan eus meuzioù brudet Breizh-Uhel, hag eus Bro-Roazhon muioc'h c'hoazh. Kavet e vezont e kement fest a vez aozet er c'hornad-se, ha dreist-holl dirak ar "Stade rennais" pa vez matchoù. Kanet e vez ur ganaouenn en enor d'ar galetezenn silzigennet gant harperien ar skipailh mell-droad-se.
Blaz fall a vez kavet d'ar c'haletez, a lavarer, pa vez kollet gant ar skipailh, evel pa oa bet trec'het skipailh Roazhon gant hini Gwengamp da-geñver tro diwezhañ Kib vell-droad Bro-C'hall.
Los Glochos

Ar Glochos a zo ur strollad kanerien ha sonerien eus Breizh. Kanañ a reont e galleg. An anv «Glochos» a zeu eus anv an daou vreur Glocheux, sonerien eus Pondivi, hag a sone sonerezh stadunanat er bloavezhioù 1970.
Meskañ a reont meur a zoare sonerezh (ijinet o deus ar sonerezh pekno), gant komzoù diwar-benn ar Stad hag ivez diwar-benn ar maezioù en un doare farsus. «Galette saucisse» pe «Paté Hénaff» ha «Tire la chasse», graet o deus ur ganaouenn brudet-mat «Rien à foutre».
Pemp soner emaint er strollad, un tabouliner (Jacky Pestel), ur gitarour ha gitarbouder («Chim»), ur soner piano ha sintetizer (Jean-Noël Rose), ha daou ganer (Fañch ha Minig), met ar reoù all a gan ivez e doare ar c'han-ha-diskan. Son a ra Hervé Bertho ganto ivez.
Zhou Enlai

Zhou Enlai (pe Tcheou Ngen-lai, pe c'hoazh Chou En-Lai), bet ganet d'ar 5 a viz Meurzh 1898 e Huai'an (Sina), marvet d'an 8 a viz Genver 1976. Emsaver komunour sinaat, politikour, milour ha den-Stad.
Comic Bom Bom

Comic Bom Bom' (japaneg : コミックボンボン) ia oa ur magazin manga kodomo ha shōnen miziek a veze embannet gant Kōdansha. Krouet e oa bet evit paotred 5-14 vloaz. Embannet e veze bep miz d'ar 15, ennañ e oa war-dro 700 pajennad, 80 pajennad bruderezh e liv en o zouez. An niverenn gentañ a voe embannet d'ar 15 a viz Here 1981. War zigresk ez eas ar gwerzhañ pa voe embannet Pokémon e CoroCoro Comic. Nevesaet e voe logo Comic Bom Bom e miz Genver 2006, ha kresket e vent (A5 da B5). Ne cheñchas ket ar priz (480 yen). Dre ma kendalc'he ar gwerzhañ da zisgreskiñ e voe paouezet an embann e dibenn 2007 ha krouet e voe Monthly Shōnen Rival.
Listennad diglok, an hini glok a gaver er pennad japanek.
Geb

Doue an Douar e oa Geb e mitologiezh Henegipt. Mab Chou (doue an aer) ha Tefnout (doueez an dour) e oa, met breur ha pried Nout (doueez an oabl) ivez. Ezel e oa eus Navad Heliopolis. Distaget e veze e anv evel-se adalek ar prantad hellenadek, (lennet gwezhall Seb pe Keb). An henegipteg a oa "Gebeb"/"Kebeb", a dalveze moarvat : an hini gwan, marteze an hini kamm.
Geb ha Nout a voe ken tost an eil d'egile ne c'halle tremen netra etrezo. Geb a voe dispartiet eus Nout gant o zad Chou, met a-drugarez d'ur finesa kavet gant Nout e teujont a-benn d'en em barañ hag engehentañ a rejont Osiris, Seth, Isis ha Neftis. Hervez un hengoun arouezek en em bare Geb ha Nout e teñvalijenn an noz hag e vezent dispartiet gant Chou diouzh ar mintin.
Geb, doue an douar, ar plant hag ar maenadoù, a ro d'an douar e frouezh hag e zour. Unan eus ar peder elfenn a ya d'ober ar bed zo anezhañ. Krediñ a raed en Henegipt e veze degaset ar c'hrenoù-douar gant c'hoarzh Geb hag e lakae an trevadoù da greskiñ.
Un arouez eus ar roueelezh eo Geb ivez. Kemeret en defe ar galloud dre nerzh digant e vamm Tefnout a repuas en navad a-raok lezel an tron dezhañ. Dont a reas evel se da vezañ kentañ roue mojennel Henegipt hag e anv a roas da dron ar faraoned a veze anvet « tron Geb ».
Taolennet e veze dindan neuz un den du pe glas e groc'hen, en e c'hourvez war al leur ha dispartiet diouzh bolz an neñvoù (Nout) gant e dad Chou. Al livioù du ha glas a oa livioù mat-kenañ diouzh Henegiptiz, rak aroueziañ a raent an douar du strujusaet gant lec'hid dourioù an Nil (n'haller ket dioueret da gaout trevadoù mat), ha glas ar glazur, ha, dre vras, ar boudoù bev. Pa arouez ar roueelezh e vez ur gurunenn en e benn.
Doue an eñvor e oa ivez hag heñchañ a rae dorn ar skribed. Enoret e veze Geb en Heliopolis, hag e loened sakr a oa ar gwazi. Ur waz a gaver e-mesk an hieroglifoù a dalvez da skrivañ e anv.
Ar c'hwec'h faraon-doue a oa en urzh :
Tierniezhioù ar su hag an norzh

Marevezh Tierniezhioù ar Su hag an Norzh (Sinaeg 南北朝) a zo ur prantad a vrezel diabarzh hag a zisrannadur en Istor Sina a badas eus kouezh Tierniezh Jin ha krouidigezh Tierniezh Sui.
Roen-Uhel

An Roen-Uhel pe Roen-Uhelañ (elzaseg: ‘s Iwerlànd , d.l.e. "ar Vro-Uhel", pe Owerelsàss ; Oberelsass en alamaneg; galleg hag ent-ofisiel: Haut-Rhin), a zo unan eus an daou zepartamant gall a zo bet savet diwar Bro-Elzas. Kolmar eo ar pennlec'h.
Pevar arondisamant zo.
Grand Est

Grand Est (Reter-Meur e brezhoneg) zo unan eus rannvroioù melestradurel Bro-C'hall, e reter ar vro.
Kemeret he deus lec'h teir rannvro all a oa diagent — Elzas, Champagne-Ardenne ha Loren — d'ar 1añ a viz Genver 2016, da-heul ar c'hempenn a zo bet graet d'ar rannvroioù gant ar gouarnamant gall e 2015 "Alsace-Champagne-Ardenne-Lorraine" a oa e anv da c'hortoz evit ar rannvro nevez, savet diwar strollañ anvioù ar rannvroioù a oa diagent, en urzh al lizherenneg. Un anv a vo dibabet da vat gant ar c'huzul-rannvro nevez, a-benn ar 1añ a viz Gouere 2016, hag a ranko bezañ degemeret gant ar C'huzul Stad a-raok ar 1añ a viz Here 2016..
Strasbourg zo bet lakaet da gêr-benn velestradurel d'ar rannvro nevez.
Roen-Izel

Ar Roen-Izel pe Roen-Izelañ, ’s Unterlànd , d.l.e. "ar Vro-Izel" pe Underelsàss en elzaseg, Unterelsass en alamaneg, Bas-Rhin e galleg hag ent-ofisiel, a zo unan eus an daou zepartamant gall a zo bet savet diwar Bro-Elzas. Straßburg eo ar pennlec'h.
Édouard Nignon

Édouard Nignon, bet ganet e Naoned d'an 9 a viz Du 1865 hag aet d'an Anaon e Breal-Moñforzh d'an 30 a viz Here 1934, a oa ur c'heginer breizhat, unan eus ar re vrudetañ er bed a-bezh.
Keginerezh Breizh
Romed

Ar Romed (pe Rromed) zo un anv a dalvez « paotr en oad gour ha dimezet e-barzh ar gumuniezh ». Choazet eo bet an anv-se gant an Unvaniezh romani etrebroadel (IRU) da envel un hollad poblañsoù, dezhe ur memes orin en Indez, ha yezhoù a orin eus gwalarn Iskevandir Indez hag a zo minorelezhioù anavet dindan anvioù liesseurt a zo o vevañ etre India hag ar Meurvor Atlantel dreist-holl met ivez war ar c'hevandir amerikan. E brezhoneg e c'haller envel ar Romed gant anvioù all, evel Jipsianed ha Termajied.
Anavezet int en Europa adalek an XI kantved, ha deuet int da vezañ ar vinorelezh vrasañ eno en XXI kantved.
Kavout a reer Romed er bed a-bezh hiziv, met en Europa emañ ar strolladoù brasañ, e Kreizeuropa, en Europa ar Reter hag en Anatolia dreist-holl, ha goude e ledenez Iberia hag e kreisteiz Bro-C'hall. Ur bern Romed zo o chom en Amerika ivez. Gwir eo e Brazil dreist-holl, ma veze kaset ar Romed gant gouarnamant Portugal pa oa en e zalc'h. Kalz zo aet d'ar Stadoù-Unanet ivez.
Da vare "Kendalc'h jipsian ar bed" dalc'het eus an 8 d'an 12 a viz Ebrel 1971 e Londrez e choazas ar gumuniezh ur banniel glas ha gwer, gant ur rod ruz. Embann a reas ivez e ve deiziad deiz-ha-bloaz ar c'hendalc'h-se, an 8 a viz Ebrel, un deiziad broadel a vefe lidet hiviziken bep bloaz gant holl ar c'humuniezhioù rom er bed. Ar c'han broadel, Djelem, djelem ("Aet on kuit, aet on kuit"), a oa savet gant Jarko Jovanovic war don ur son poblek jipsian.
Bouillabaisse (album)

Bouillabaisse is a compilation double album by Fish released in 2005. It is the third "best-of" collection after Yin and Yang (1995) and Kettle of Fish (1998), however, it covers Fish's entire solo career up to the previous year's studio album Field of Crows. The songs are divided into two sets: Disc 1, entitled "Balladeer", and disc 2, entitled "Rocketeer". It also features the single edits Marillion's three biggest hits, "Kayleigh", "Lavender" (1985) and "Incommunicado" (1987). (Unlike on Yin and Yang, these are the original versions rather than re-recordings.) It also features an edited version of "Goldfish and Clowns" from Sunsets on Empire (1997) which has never been released due to the planned single being ultimately cancelled.
The only "new" track is Fish's version of the Scottish folk song "Caledonia", which had first been released on a 2002 tribute album to Frankie Miller, who had a Scottish number one with his own version in 1992.
In total, the two discs contain 26 tracks (or 31, if the parts of the "Plague of Ghosts" suite are counted individually) with a total time of 143 minutes.
Although not credited, the cover is a digitally edited design by Mark Wilkinson. It shows Fish sitting over a bowl of soup (presumably Bouillabaisse) in a restaurant whose walls are decorated with posters of Fish's previous album covers (an idea strikingly similar to Marillion's European 2002 release, The Best of Marillion.)
The album marked the beginning of Fish's cooperation with the Snapper Music label, which took over the retail distribution of Fish's backcatalogue released on his own imprint Chocolate Frog Record Company. (Similarly, the previous best-of Kettle of Fish had been the first release on his short-lived connection with Roadrunner Records.)
Boiled beef

Boiled beef is a traditional English dish that used to be eaten by working-class people in London in Victorian times; it was also popular in the early 19th century in the USA. However, its popularity has decreased in recent years. Traditionally, cheaper cuts of meat were used; boiling makes the meat more tender than roasting. It was usually cooked with onions and served with carrots and boiled potatoes. It was not uncommon for the beef to be salted in a brine for a few days, then soaked overnight to remove excess salt before it was boiled. In other parts of England cabbage replaced carrots.
This dish gave rise to the old Cockney song “Boiled Beef and Carrots” which used to be sung in some East London pubs when they had a pianist and singsong night.
Boiled beef is also a traditional Jewish dish served in many homes and Jewish delis. It is usually flank steak boiled and served with vegetables, broth, and sometimes matzo balls.
Chaudfroid sauce

Chaudfroid sauce, also spelled as chaud-froid sauce, is a culinary sauce that can be prepared using a reduction of boiled meat carcasses and other ingredients. Simpler preparations of the sauce omit the use of meat, with some variations using sauces such as espagnole, allemande or velouté as a base. Chaudfroid sauce is typically served cold, atop cold meats and cold meat-based dishes such as galantine and terrine.
The term "chaud froid" means "hot-cold" in French. The sauce's name is based upon the sauce being prepared hot, but served cold.
It has been suggested that chaudfroid sauce was invented by Louis-Alexandre Berthier (20 November 1753 – 1 June 1815) of France, during Berthier's time under Napoleon.
Chaudfroid sauce is a culinary sauce or gravy that can be prepared as a meat-based sauce by boiling the carcasses or bones of game meats or other meats such as poultry with herbs and spices. Vegetables such as onion and carrot have also been used. After cooking, the reduced sauce mixture is strained and gelatin is then added to provide viscosity. Chaudfroid sauce is used for several meats and meat-based dishes that are served cold, including meats such as fish, poultry, rabbit, venison, partridge, pheasant, duck and hard-boiled eggs, in which the cold sauce is used to coat the cold meat. Chaudfroid sauce has also been used as a topping for cold galantine, terrine and sweetbread dishes. The sauce serves to add flavor to meats and dishes and to decorate them. Chaudfroid sauce can provide the appearance of smoothness to meats, and such dishes are sometimes garnished with parsley or watercress atop the sauce.
Chaudfroid sauce can be prepared using a pre-made fumet (reduced stock) from meats and game meats, along with ingredients such as demi glace, liquid essence of truffles, and Port or Madeira wine, which is cooked and reduced to a sauce consistency.
Some simpler preparations of chaudfroid sauce omit the use of meat, and these can be prepared as a brown sauce, a white sauce and as a red sauce using tomato purée. A simpler preparation of chaudfroid sauce without the use of meat can be made by using espagnole sauce, adding ingredients such as aspic jelly, gelatin, cream and sherry to it, and cooking the mixture. Another simpler preparation technique that lacks meat involves the use of allemande sauce or velouté sauce and other ingredients.
A sweet version of chaudfroid sauce is also prepared without meat, using cream or milk, sugar, gelatin and various ingredients such as kirsch, vanilla, rum or fruit pulp. The sweet sauce can be used to coat foods such as apples, pears, apricots and peaches.
Mayonnaise chaudfroid, also referred to as mayonnaise collée, is a simple version of the sauce prepared using mayonnaise and aspic jelly.
Aïoli garni

Aïoli garni or grand aïoli is a traditional Provençal dish or meal based on aïoli, usually accompanied by salt cod and boiled vegetables; other ingredients may include escargots, hard-boiled eggs and small boiled octopus. It may also be known simply as aïoli, like the sauce for which it is named.
The aïoli garni is a traditional dish of Provence in southern France. It was described in 1897 by Jean-Baptiste Reboul in La Cuisinière Provençale. He gives as ingredients to accompany aïoli sauce: boiled salt cod, escargots boiled in salted water with fennel and onions studded with cloves, boiled artichokes, boiled carrots, potatoes with their skins on, and hard-boiled eggs. He also says that small boiled octopus are often included, that the presentation is an important aspect of the dish, and that the ingredients used may be changed at will. Other ingredients may include beetroot, raw or cooked sweet peppers, boiled white fish, chick-pea salad, florets of cauliflower, boiled navets (young turnips) and fresh tomatoes.
If meat such as boiled chicken, or boiled beef taken from the pot-au-feu, is included, the dish becomes a grand aïoli. This is traditionally served on Christmas Eve and on Fridays.
Baden cuisine

The cuisine of Baden is considered one of the best regional cuisines in Germany. Nationwide this region features the highest density of star-rated restaurants, similar to the neighbouring region Alsace which does the same for France.
Due to the physio-geographical situation, the Upper Rhine Plain with Germany's warmest climate, fruitful volcanic soils, already in the Roman period used medicinal springs and spas with very good infrastructural features, the proximity to France and Switzerland Baden had better prerequisites to develop a high quality gastronomy than Württemberg or Bavaria. Special plant crops such as tobacco, wine, fruit and horticulture are of supranational importance and offer the inhabitants and visitors a diverse and wide selection of local products. Asparagus and chestnuts are as skilfully used in the kitchen as tripe and escargot and a variety of fruity desserts and pastries is provided for the traditional German "Kaffee und Kuchen" (lit. "coffee and cake", similar to the British tea time).
Considering these important gastronomical traditions it may be surprising how small the amount of dishes is that are really specifically and distinctively from Baden. First of all it does evince great regional differences and many basic recipes and ingredients were adapted and modified from neighbouring countries. This happened with an ease that is much greater as in other German regional cuisines and as one of the greatest influences came from the French cuisine, the cuisine of Baden is lighter than the cuisines of e.g. Swabia, the Palatinate or Bavaria which feature heartier dishes and have a peasant background.
Genuinely from Baden are the high quality and broad selection of local products and pronounced culinary tradition that incorporates and combines many different influences. The Baden cuisine indulges in fruit, herbs and vegetables, game, poultry, fish, smoked products and sausages, wine, Edelbrand, beer and juices from local producers. Spätzle and egg pasta are prepared with more egg than in neighbouring Swabia. The legend tells that the traditional and internationally famous Schwarzwälder Kirschtorte was first prepared in the city of Tübingen (which is in Württemberg) but is based on a simple but very tasty dessert from the Black Forest featuring cherries, Kirschwasser and cream.
The bohemian, home-cooking Baden cuisine did incorporate many influences from the Alsace and Switzerland. Specialities such as Baeckeoffe and Flammkuchen, Sauerkraut or Schäufele are as famous for Baden as for the Alsace and in both region it is typical to use much flour and fat in the recipes. The unusual combination of sweet and hearty dishes was adapted from Palatine cuisine as was the generous usage of many different wines in a meal.
Sauce gribiche

Sauce gribiche (French pronunciation: [sos ɡʁibiʃ]) is a cold egg sauce in French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed. The sauce is finished with chopped pickled cucumbers, capers, parsley, chervil and tarragon. It also includes hard-boiled egg whites cut in a julienne.
Classically, sauce gribiche may be served with boiled chicken, fish (hot or cold), calf's head, tripe, or cold terrine. Modern variations pair sauce gribiche with vegetables, such as asparagus, charred lettuce or leeks, or served as a dip.
Media related to Gribiche at Wikimedia Commons
Morteau sausage

The Morteau sausage (French: saucisse de Morteau; also known as the Belle de Morteau) is a traditional smoked sausage from the Franche-Comté French historical region and take its name from the city of Morteau in the Doubs department. It is smoked in traditional pyramidal chimneys, called "tuyés". It is a strongly flavoured and very dense uncooked sausage.
It is produced on the plateau and in the mountains of the Jura mountains in the Doubs at an altitude greater than 600 m (2,000 ft). The city of Morteau is at the centre of this artisanal industry.
Morteau sausage is produced using only pork from the Franche-Comté region, because in this mountainous region the animals are fattened traditionally. In addition, to be permitted to use the label "Saucisse de Morteau", the sausages must be smoked for at least 48 hours with sawdust from conifer and juniper within the tuyé. It is not cooked, however, as the combustion is accompanied by a strong current of air.
The Morteau sausage is protected by the European Union's PGI label, which guarantees its quality, origin and method of preparation as a regional French specialty. Authentic Morteau typically comes with a metal tag as well as a small wooden stick wrapped around the end of the link.
Bordelaise sauce

Bordelaise sauce (French pronunciation: [bɔʁdəlɛz]) is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vin ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace–based sauces.
A bordelaise sauce in traditional New Orleans-style Louisiana Creole cuisine is different from the French classical version, although both are available in the city. The basic flavor is garlic rather than red wine and bone marrow. Another sauce called "bordelaise" in New Orleans consists of butter, olive oil, shallots, parsley and garlic.
This combination is the foundation of the classic escargots bordelaises, a dish that was available in New Orleans restaurants early in the twentieth century. The association of bordelaise with garlic may have begun with this dish and then shifted to the demi-glace version. A 1904 Creole recipe calls for garlic and parsley in addition to green onions, red wine, beef marrow and "Spanish sauce".
Hollandaise sauce

Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; from French sauce hollandaise [sos ɔlɑ̃dɛz] meaning "Dutch sauce") is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.
It is well known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus.
Sauce hollandaise is French for "Hollandic sauce". The first documented recipe is from 1651 in La Varenne's Le Cuisinier François for "asparagus with fragrant sauce":
The name was given during the Franco-Dutch war.
La Varenne is credited with bringing sauces out of the Middle Ages with his publication and may well have invented hollandaise sauce. A more recent name for it is sauce Isigny, named after Isigny-sur-Mer, which is famous for its butter. Isigny sauce is found in recipe books starting in the 19th century.
By the 19th century, sauces had been classified into four categories by Carême. One of his categories was allemande, which was a stock-based sauce using egg and lemon juice. Escoffier replaced allemande with egg-based emulsions, specifically mayonnaise, in his list of the mother sauces of haute cuisine. Hollandaise was included in the section on derivatives but in the English translation, the mention of mayonnaise as a mother sauce was removed and hollandaise was moved to the section on mother sauces.
While many assume that a true hollandaise sauce should only contain the basic ingredients of eggs, butter, and lemon, Prosper Montagne suggested using either a white wine or vinegar reduction, similar to a Béarnaise sauce, to help improve the taste.
In English, the name "Dutch sauce" was common through the 19th century, but was largely displaced by hollandaise in the 20th.
As in other egg emulsion sauces, like mayonnaise and Béarnaise, the egg does not coagulate as in a custard; rather, the lecithin in the eggs serves as an emulsifier, allowing the mixture of the normally immiscible butter and lemon juice to form a stable emulsion.
To make hollandaise sauce, beaten egg yolks are combined with butter, lemon juice, salt, and water, and heated gently while being mixed. Some cooks use a double boiler to control the temperature. Some recipes add melted butter to warmed yolks; others call for unmelted butter and the yolks to be heated together; still others combine warm butter and eggs in a blender or food processor. Temperature control is critical, as excessive temperature can curdle the sauce. Some chefs start with a reduction. The reduction consists of vinegar, water and cracked peppercorns. These ingredients are reduced to "au sec" or almost dry, strained, and added to the egg yolk mixture.
Hollandaise can be frozen.
Hollandaise and its derivative Mayonnaise (Hollandaise appearing in the 17th century and Mayonnaise appearing in the 18th century) are among the French mother sauces, and the foundation for many derivatives created by adding or changing ingredients, including:
Meunière sauce

Meunière (UK: /ˌmɜːniˈɛər/, US: /ˌmʌn-/, French: [mønjɛʁ] ; lit. 'miller's wife') is both a French sauce and a method of preparation, primarily for fish, consisting of brown butter, chopped parsley, and lemon. The name suggests a simple rustic nature, i.e. that to cook something à la meunière was originally to cook it by first dredging it in flour.
Meunière sauce is a variation on a brown butter sauce. While there is general agreement on the addition of parsley and lemon, some include ingredients such as Worcestershire sauce, red wine vinegar, or beef stock. Another common variation is to use pecans rather than almonds in an amandine.
There are two primary ways to prepare the fish (most popularly, sole or trout). One is by sautéing—first dredging the fish in seasoned flour (white flour or corn flour) and then cooking in a hot sauté pan with a small amount of clarified butter. The alternative method is to pan-fry or deep fry the floured fish. In pan frying, oil or a combination of oil and butter is used—up to perhaps 2 cm deep. Deep frying is done in either a large fry pot or in a stand-alone deep fryer. The floured fish is completely submerged in the hot oil. The frying techniques result in a crisper texture, but the sauce will need to be made separately. The sautéed fish will have a softer skin by comparison, but allows for the possibility of creating the sauce à la minute after the fish has been removed by adding fresh butter, parsley, and lemon.
Trout meunière and its variation Trout amandine (speckled seatrout crusted in almonds, traditionally served with a meunière sauce) are bedrock dishes of New Orleans Creole cuisine. The abundance of seafood from the nearby Gulf of Mexico makes the simplicity of the meunière style appropriate. Galatoire's claims to sell more Trout meunière amandine than any other dish. Soft-shell crab and redfish are also often available à la meunière. Oysters en brochette is typically served with a meuniere sauce.
हिन्दू उत्सवों व पर्वों की सूची

यहाँ हिन्दू पर्वों व उत्सवों की सूची दी गयी है। हिन्दू लोग बहुत से पर्व मनाते हैं, जैसे दीपावली, विजया दशमी, होली, आदि।
भेलपूरी

भेलपुरी (मराठी भेळ) एक चटपटा नाश्ता एवं यह प्रकार का चाट भी है। यह मूढ़ी (चावल से बना हुआ) सब्जियों और इमली की चटनी को मिलाकर बनाया जाता है।
भेल की पहचान अक्सर मुंबई के समुद्र तटों के साथ की जाती हैं जैसे गिरगांव या जुहू के समुद्र तट। भेलपुरी का जनम मुंबई की स्ट्रीट फूड स्टालों में हुआ एवं यह चटपटा नाश्ता भारत के ज्यादातर हिस्सों में फ़ैल गया एवं स्थानीय स्वाद को ध्यान में रखते हुए इसमें थोड़े बहुत परिवर्तन किये गए। इसकी यही विशेषता ने इससे संपूर्ण भारत में लोकप्रिय बना दिया। यह भी कहा जाता हैं कि भेलपुरी का जन्म पश्चिमी महाराष्ट्र से एक मसालेदार नमकीन भडंग से हुआ है। सूखी भेल, भडंग से बनाया गया है, भेलपुरी के कोलकाता संस्करण को झाल मूरी के नाम से जाना जाता हैं। भेलपुरी के मैसूर संस्करण को चुरुमुरी या बैंगलोर में चुर्मुरी के नाम से जाना जाता है। भेलपुरी का एक सुखा प्रकार बहुप्रचलित भडंग के रूप में जाना जाता है जिससे प्याज, धनिया और नींबू के रस के साथ सजाया जाता है।
पहली बार भेलपुरी कहा पर तैयार की गयी थी इसका स्पष्ट उल्लेख नहीं है, लेकिन यह संभावना हैं कि इसकी उत्पति मुंबई के कैफे और स्ट्रीट फूड स्टालों हुई है। भेलपुरी चाट परिवार (समूह) का सदस्य है, जो नमकीन और चटपटा नास्ता होता है और संपूर्ण भारत भर में ठेले पर बेचा जाता है।
भेलपूरी को मुड़, सेव (बेसन के आटे से बना हुआ पतली नूडल्स की तरह आकार का एक नाश्ता) उबले हुए आलू, प्याज, चाट मसाला इत्यादि से बनाया जाता है। भेलपुरी में एक ठेठ गुजरती व्यंजन की तरह मीठा, नमकीन, तीखा और मसालेदार जायके का मिश्रण होता हैं। अन्य आमतौर पर इस्तेमाल सामग्री टमाटर, और मिर्च शम्मिल हैं जो इसके आधार के तौर पर तैयार की जाती हैं। उत्तरी भारत में भेलपुरी में उबले आलू के छोटे टुकड़ों में काट कर डाला जाता है।
विभिन्न प्रकार की चटनियों के मिलने से इसमें मीठा,चटपटा एवं मसालेदार स्वाद का मजा आता है। मुख्य रूप से इसमें दो प्रकार की चटनियों का उपयोग किया जाता है: एक गहरे भूरे की चटनी जो खजूर एवं इमली (सौंठ चटनी) से मिलकर बने जाती हैं। दूसरा हरे रंग की मसालेदार चटनी जो हरा धनिया और हरी मिर्च को मिलकर बनाया जाता हैं।
भेलपूरी को कभी कभी पापड़ी पूरी के साथ भी परोसा जाता है।
भेलपूरी के अन्य प्रकार:
सेवपुरी - भेलपुरी, चटनी, पापड़ी और सेव का एक मिश्रण।
दही पूरी - भेलपुरी, चटनी पापड़ी का एक मिश्रण जिसमे दही भी डाला जाता हैं।
सेव पापड़ी चाट – बहुत हद तक सेवपुरी की तरह लेकिन इसमें 2-3 प्रकार की चटनी, आलू, चना मसाला साथ परोसा जाता है।
चुरमुरी - इस बारीक कटी हुई प्याज, टमाटर, धनिया के टुकड़े में साथ मिर्च और नारियल तेल की कुछ बूँदें मिलाया जाता है।
भेलपूरी को कई तरह से परोसा जा सकता है, लेकिन इसे आमतौर पर शंकु के रूप में फोल्ड किए जाने वाले पेपर में परोसा जाता है और इसे खाने के लिये पेपर स्पून या पापड़ी का इस्तमाल किया जाता है, जो स्वयं भेल पुरी का खाद्य घटक है। या फिर इसे एक थाली एक थाली में परोसा जाता है।
झालमुड़ी

झालमुड़ी (बंगाली ঝালমুড়ি, ओडियाः ଝାଲ ମୁଢ଼ି, असमिया ঝল মুৰি, मैथिली: झाल मुरी, भोजपुरी: झाल मुरी) भारतीय उपमहाद्वीप के बंगाली, बिहारी, भोजपुरी, उड़िया, असमिया और त्रिपुरी व्यंजन में एक लोकप्रिय सड़क नाश्ता है, जो पफ्ड चा भारतीय मसालों, सब्जियों, बॉम्बे मिश्रण (चनाचुर और सरसों का तेल) के वर्गीकरण से बना है। यह बांग्लादेश और पड़ोसी भारतीय राज्य बिहार, पश्चिम बंगाल, त्रिपुरा, पूर्वी उत्तर प्रदेश, ओडिशा में लोकप्रिय है। यह लंदन में लोकप्रिय हो गया जब एंगस डेनून नाम के एक ब्रिटिश शेफ ने कोलकाता में इस नाश्ते की कोशिश की और इसे लंदन की सड़कों पर बेचना शुरू कर दिया। झालमुरी की लोकप्रियता बांग्लादेशी प्रवासियों के माध्यम से न्यूयॉर्क शहर जैसे अन्य पश्चिमी शहरों में भी पहुंच गई है। घोटी गोरोम (बंगालीः ঘটি গরম) बंगाल, बांग्लादेश और उत्तर पूर्व भारत में प्रसिद्ध एक और समान सड़क पर नाश्ता भोजन है। घोटी गोरम झाल मुरी, भेल या दाल मुरी जैसे स्ट्रीट फूड से काफी मिलता-जुलता है, स्वाद में समान है लेकिन इसमें पफ्ड राइस या मुर्मुरा नहीं होता है। घोटी गोरोम में चनाचुर (एक मसालेदार मिश्रण-कटा हुआ प्याज, हरी मिर्च, कटा हुआ कच्चा आम स्लाइस, सरसों का तेल और विभिन्न अन्य मसालों के साथ सेव/भुजिया मिलाया जाता है।
गाजर

गाजर एक सब्ज़ी का नाम है। यह लाल, काली, नारंगी, कई रंगों में मिलती है। यह पौधे की मूल (जड़) होती है। यह स्वास्थ के लिए बहुत अच्छा भोजन हैं।
गाजर के रस का एक गिलास पूर्ण भोजन है। इसके सेवन से रक्त में वृद्धि होती है।मधुमेह आदि को छोड़कर गाजर प्रायः हरेक रोग में सेवन की जा सकती है। गाजर के रस में विटामिन ‘ए’,'बी’, ‘सी’, ‘डी’,'ई’, ‘जी’, और ‘के’ मिलते हैं। गाजर का जूस पीने या कच्ची गाजर खाने से कब्ज की परेशानी खत्म हो जाती है। यह पीलिया की प्राकृतिक औषधि है। इसका सेवन ल्यूकेमिया (ब्लड कैंसर) और पेट के कैंसर में भी लाभदायक है। इसके सेवन से कोषों और धमनियों को संजीवन मिलता है। गाजर में बिटा-केरोटिन नामक औषधीय तत्व होता है, जो कैंसर पर नियंत्रण करने में उपयोगी है। इसके सेवन से इम्यूनिटी सिस्टम तो मजबूत होता ही है साथ ही आँखों की रोशनी भी बढ़ती है गाजर के सेवन से शरीर को उर्जा मिलती हे। गाजर यह अंबेलिफर कुटुंब की अपियासी की द्विवार्षिक वनस्पती है। शुरू में टॅप्रूट बढ़ते समय पत्ते फुटते है और वह बढ़ते हैं। जड में अल्फा और बीटा कॅरोटीन का प्रमाण अधिक होता है। और वह व्हिटॅमिन के और व्हिटॅमिन बी 6 का अच्छा स्रोत है। नियमितरूप से गाजर खाने से जठर में होने वाला अल्सर और पचन के विकार दूर कर सकते हैं। गाजर में आम्ल घटक होते हैं जो शरीर में मौजूद आम्ल का प्रमाण संतुलित करके रक्त शुद्ध करता है।गाजर में पोटॅॅशियम होता है जो रक्तदाब बढ़ाने में मदत करता है। गाजर खाने से मुह में हानिकारक किटाणूओ का नाश होता है और दात में लगने वाला कीडा नही लगता है।जले ठिकाने पर लगाने से तकलीफ कम होती है। गाजरामें कॅरोटीनॉड्स होते है जो शरीर में मौजूद रक्त की शक्कर नियंत्रित रखने में मदद करती है। नियमीत रूप से गाजर खाने से बाल, अॉख और त्वचा का आरोग्य सुधारता है।
गाजर को कई तरीकों से डाइट में शामिल किया जा सकता है। यहां हम क्रमवार गाजर के सेवन करने के तरीकों के बारे में बता रहें हैं:
गाजर के फायदे तो हमने जान लिए, लेकिन इसके कुछ नुकसान भी हो सकते हैं ।
पैकेट बंद गाजर का जूस बिल्कुल न पिएं। इसमें मौजूद प्रिजर्वेटिव शरीर को फायदे की जगह नुकसान पहुंचा सकते हैं। गाजर पोलेन एलर्जी को ट्रिगर कर सकता है। इससे छींक आना, नाक बहना, आंखों का लाल होना, नाक बंद होना व आंखों में खुजली आदि की परेशानी हो सकती है।
कांजी

कांजी उत्तर भारत का वसंत ऋतु का सर्वाधिक लोकप्रिय पेय है। यह एक किण्वित पेय है जो प्राय: गाजर (लाल या काली) और चुकन्दर से बनाया जाता है। यह स्वाद में चटपटा होता है और पेट के लिए स्वास्थ्यवर्धक समझा जाता है। यह उत्तर भारत में होली के अवसर पर बनाया जाने वाला एक विशेष व्यंजन है। कुछ लोग इसमें दाल के बड़े डालकर भी बनाते हैं। गाजर की कांजी बहुत ही स्वादिष्ट और पाचक होती है। यह खाने से पहले भूख को बढ़ा देती है। इसका उपयोग गर्मी और सर्दी दोनों मौसम में कर सकते हैं। कांजी कई रुपों में पी जाती है पर बनाने का ढंग एक सा ही है। इसका पानी तैयार करने के लिए पानी के अतिरिक्त राई, नमक और लाल मिर्च की आवश्यकता होती है। इसके अलावा आधा किलो धुली और छिली हुई काली या लाल गाजर के टुकड़े चाहिए होते हैं। इसको बनाने के लिए पानी को उबाल कर ठंडा कर लिया जाता है और एक बड़े मुँह के बर्तन में रखा जाता है। राई के दानों को सूखा पीस कर इसमें मिला दिया जाता है। स्वाद के लिए नमक और मिर्च भी मिलाए जाते हैं। फिर उसमें गाजर को छीलकर उसके टुकड़े काट कर डाल दिया जाता है। बर्तन का मुंह किसी महीन कपड़े से बंद करके उसे चार पाँच दिन के लिए धूप में रख दिया जाता है जिससे इस मिश्रण में हल्का खमीर आ जाता है।
इसका स्वाद हल्का खट्टा हो जाता है और गाजर नर्म हो जाती है। कांजी का तैयार होना बनना तब माना जाता है, जब उसका पानी बहुत ही स्वादिष्ट खट्टा हो जाये। इसके बन जाने के बाद उसे ठंडक (प्रशीतन) में रख सकते हैं, जिससे वह और अधिक खट्टी नहीं होगी। इसके बाद लगभग १५ दिनों तक यह चलेगी। गाजर की जगह चुकंदर, मूली या बड़े भी डाले जाते हैं, या लाल गाजर की कांजी में धुली मूँग की दाल के मगोड़े (पकौड़े) डालकर भी खाए जाते हैं, जिन्हें कांजी के बड़े/मगौड़े कहा जाता है।
मानव शरीर में अच्छे और बुरे दोनो तरह के जीवाणु होते हैं। कांजी तथा अन्य किण्वित खाद्य पदार्थ शरीर में अच्छे जीवाणुओं की संख्या में वृद्धि करते हैं। इससे पाचन शक्ति में लाभ होता है और साथ ही रोगों से लड़नें की क्षमता प्राप्त होती है। चुकन्दर की कांजी से यकृत को साफ रखनें में मदद मिलती है। १० ग्राम सौंफ का रस निकाल कर काँजी में मिलाकर पीने से गठिया यानी घुटनों का दर्द कम होता है। सुबह, शाम कांजी पीना अति लाभदायक बताया गया है।
बीटा कैरोटीन

β-कैरोटीन एक कार्बनिक यौगिक है और एक terpenoid के रूप में वर्गीकृत. यह है एक जोरदार रंग लाल नारंगी रंग पौधों और फलों में प्रचुर मात्रा में. बीटा के साथ एक कैरोटीन के रूप में दोनों सिरों पर बजता है, यह कैरोटीन का सबसे सामान्य रूप है। यह एक अग्रदूत साबित (एक. 3 [विटामिन के निष्क्रिय रूप है)]
संरचना कैरर एट अल द्वारा प्रतिपादित हुआ था। प्रकृति में, β-कैरोटीन का पूर्वाभ्यास के लिए बीटा की कार्रवाई के जरिए एक विटामिन-कैरोटीन 15,15 monooxygenase '-है। β-कैरोटीन भी गाजर में पदार्थ है कि उन्हें नारंगी रंग है। β-कैरोटीन geranylgeranyl pyrophosphate से biosynthesized. [है 3] बीटा के अलगाव-carotenoids में प्रचुर मात्रा में फल से कैरोटीन सामान्यतः कॉलम क्रोमैटोग्राफी का प्रयोग किया जाता है। बीटा की जुदाई-carotenoids के मिश्रण से कैरोटीन एक यौगिक के polarity पर आधारित है। बीटा कैरोटीन एक गैर ध्रुवीय यौगिक है, इसलिए इसे एक गैर विलायक ऐसे hexane के रूप में ध्रुवीय. 5 [के साथ अलग हो जाता है] उच्च संयुग्मित, यह होने के नाते गहरे रंग का है और के रूप में एक हाइड्रोकार्बन कार्यात्मक समूह कमी, यह बहुत lipophilic है।
β-कैरोटीन कई अलग अलग फलों और सब्जियों के नारंगी रंग के लिए योगदान देता है। वियतनामी gac (Momordica Cochinchinensis Spreng.) और कच्चे पाम तेल विशेष रूप से समृद्ध स्रोत हैं, जैसे कि आम और पपीता, ऐसे गाजर और yams और हरी पत्तेदार सब्जियों में के रूप में नारंगी जड़ सब्जियों के रूप में के रूप में पीले और नारंगी रंग के फल हैं, जैसे पालक, गोभी, मिठाई के रूप में आलू के पत्ते और मिठाई लौकी पत्ते. वियतनाम gac और कच्चे पाम तेल β के अब तक सबसे अधिक सामग्री-कैरोटीन किसी भी जाना जाता फल या सब्जी, 10 बार उदाहरण के लिए गाजर से अधिक के द्वारा किया है। हालांकि, Gac बहुत दुर्लभ है और दक्षिणी पूर्व एशिया के अपने पैतृक क्षेत्र के बाहर अज्ञात और कच्चे पाम तेल के लिए आम तौर पर बिक्री से पहले cartenoids हटाने के लिए रंग और स्पष्टता सुधार संसाधित है।
Β की औसत दैनिक मात्रा-कैरोटीन श्रृंखला 2-7 मिलीग्राम में है, के रूप में 500.000 संयुक्त राज्य अमेरिका, कनाडा और कुछ यूरोपीय देशों में रहने वाले महिलाओं के एक जमा विश्लेषण से अनुमान लगाया. [11]
अमेरिका के कृषि विभाग के निम्नलिखित 10 खाद्य पदार्थों की सूची में सबसे अधिक β-सेवारत प्रति कैरोटीन सामग्री है।
फिल्म फेस्टिवल

फिल्म महोत्सव एक या अधिक सिनेमाघरों या स्क्रीनिंग वेन्यू में फिल्मों की एक संगठित, विस्तारित प्रस्तुति है, जो आमतौर पर किसी एक शहर या क्षेत्र में होती है। बढ़ते हुए, फिल्म फेस्टिवल कुछ फिल्मों को बाहर से दिखाते हैं। फिल्में हाल की तारीख की हो सकती हैं और त्योहार के फोकस के आधार पर, अंतर्राष्ट्रीय और घरेलू रिलीज़ शामिल कर सकती हैं। । कई फिल्म समारोह एक परिभाषित अधिकतम लंबाई की लघु फिल्मों के विशेषज्ञ होते हैं। फिल्म फेस्टिवल आम तौर पर वार्षिक कार्यक्रम होते हैं। जेरी बेक, सहित कुछ फिल्म इतिहासकार फिल्म समारोहों को फिल्म की आधिकारिक रिलीज नहीं मानते हैं
जैसे लाभ-उत्सवों के लिए उल्लेखनीय हैं, अधिकांश त्योहार एक गैर-लाभकारी सदस्यता-आधारित मॉडल पर संचालित होते हैं, फिल्म उद्योग के सदस्यों के पास अक्सर महत्वपूर्ण क्यूरेटोरियल इनपुट होते हैं, और कॉरपोरेट प्रायोजकों को नकद योगदान के बदले अपने दर्शकों को त्योहार के लिए बढ़ावा देने के अवसर दिए जाते हैं। निजी दल, अक्सर फिल्म परियोजनाओं के लिए निवेश बढ़ाने के लिए, महत्वपूर्ण "फ्रिंज" घटनाओं का गठन करते हैं। बड़े त्योहार साल भर के कर्मचारियों को बनाए रखते हैं जो अक्सर त्योहार के मौसम के बाहर सामुदायिक और धर्मार्थ परियोजनाओं में संलग्न रहते हैं।
गीतांजलि थापा

गीतांजलि थापा एक भारतीय फिल्म अभिनेत्री हैं।उन्होंने लियर्स डाइस में अपने प्रदर्शन के लिए सर्वश्रेष्ठ अभिनेत्री (2013) के लिए राष्ट्रीय फिल्म पुरस्कार जीता।
फिल्म उद्योग में आने से पहले एक पेशेवर मॉडल, 2010 में उन्होंने 'टीना की चाबी' के साथ अपनी फीचर फिल्म की शुरुआत की। कमल केएम द्वारा निर्देशित उनकी अगली फिल्म, 'आईडी' ने लॉस एंजिल्स फिल्म महोत्सव और मैड्रिड फिल्म महोत्सव में सर्वश्रेष्ठ अभिनेत्री के पुरस्कार जीते। फिल्म का प्रीमियर बुसान इंटरनेशनल फिल्म फेस्टिवल में हुआ और इसे कई अन्य प्रतिष्ठित अंतर्राष्ट्रीय समारोहों के लिए चुना गया। फिर उन्होंने अमित कुमार द्वारा निर्देशित एक हिंदी नॉइर थ्रिलर मॉनसून शूटआउट में अभिनय किया, जिसे कान फिल्म फेस्टिवल 2013 में मिडनाइट स्क्रीनिंग सेक्शन के हिस्से के रूप में प्रदर्शित किया गया था, कई अंतरराष्ट्रीय आलोचकों से समीक्षा प्राप्त करने के लिए। वह अनुराग कश्यप की लघु फिल्म 'द डे आफ्टर एवरीडे' में भी दिखाई दीं, जिसने रिलीज के कुछ हफ्तों के भीतर यूट्यूब पर 6 मिलियन से अधिक बार देखा। उनकी अगली विशेषता, गीतू मोहनदास की 'लियर्स डाइस' का प्रीमियर अक्टूबर 2013 में मुंबई फिल्म समारोह में किया गया और जनवरी 2014 में सनडांस फिल्म फेस्टिवल और इंटरनेशनल फिल्म फेस्टिवल रॉटरडैम में प्रदर्शित किया गया। गीतांजलि, जिन्होंने महिला मुख्य भूमिका निभाई, ने सर्वश्रेष्ठ अभिनेत्री का पुरस्कार जीता 61 वें राष्ट्रीय फिल्म पुरस्कारों में। यह फिल्म 87 वें अकादमी पुरस्कारों में सर्वश्रेष्ठ विदेशी भाषा फिल्म के लिए भारत की आधिकारिक प्रविष्टि भी थी, जिसने उस वर्ष के प्रतिष्ठित अंतरराष्ट्रीय फिल्म समारोहों में कई अन्य पुरस्कार जीते।
थापा की नवीनतम रिलीज़ अकादमी पुरस्कार विजेता निर्देशक डेनिस तानोविक की भारतीय फिल्म 'टाइगर्स' में इमरान हाशमी के साथ है, जहाँ वह एक पाकिस्तानी महिला की भूमिका में हैं। इसे २०१४ के टोरंटो अंतर्राष्ट्रीय फिल्म महोत्सव में समकालीन विश्व सिनेमा अनुभाग में प्रदर्शित करने के लिए चुना गया था। फिल्मों के अलावा, वह कई प्रतिष्ठित विज्ञापनों में भी दिखाई दी हैं, उनके सबसे हाल के गहने जिनमें ऐश्वर्या राय बच्चन के साथ प्रतिष्ठित गहने ब्रांड तनिष्क और लोरियल शामिल हैं।
उनकी हालिया फिल्म विक्रमादित्य मोटवाने की उत्तरजीविता ड्रामा ट्रैप्ड थी, जिसमें उन्होंने राजकुमार राव के साथ अभिनय किया था।