davidanugraha/M4-RAG huggingface dataset:
Karapan sapi

Karapan sapi(Madurese:Kerrabhân sapè) is a traditionalbull racingfestival on theIndonesianisland ofMadura.Every year from about July through October, localbullsare yoked to wooden skids and raced for 130 meters (430 ft), similar to achariot race.These races are held in several places throughout the season, and a final trophy race held inPamekasan. The bulls participating in the event are adorned with gold and other decorations,and the event is sometimes accompanied byGamelanmusic, food, and wagers on the outcome of the race. A depiction of the festival was featured on the reverse of the100-rupiah coinfor Indonesiafrom 1991 to 1998.An Indonesian stamp issued in 2009 also depicted the race, along with theSurabaya–Madura Bridge.
There is a very striking difference between the past and present karapan sapi.
1. There is an ubo rampe and a ritual before the implementation to ask for safety accompanied by saronen music
2. Using large-bodied cows
2. Each cow is decorated as lively as possible, Keleles with beautiful wood carvings, pennant flags, to umbrellas
3. Each group of bull races is guarded by a Penjaghe who is in charge of maintaining the safety of the cows in order to avoid cheating from other participants. Usually, Penjaghe are imported from Ponorogo who is a Warok who is famous for being an expert in fighting. The penjaghe from Ponorogo often stands and dances on the karapan sapi kaleles hurdles, which shows that anyone who disturbs the cows he is guarding will deal with him. The choice of a Penjaghe from Ponorogo was not without reason, in addition to reducing the number of frauds, it also avoided retaliation from other participants if the Penjaghe was Madurese himself. It is strongly suspected that Madura's traditional clothes came from the clothes of the prison guards from Ponorogo, because the shirts and belts on Madura's traditional clothes were made in Ponorogo.
1. There is no Ubo rampe or ritual, only prayer readings
2. Using small cows
3. Keleles Karapan is minimalist, there is no festive hisan
4. Penjaghe by the Madurese themselves
Punjabi Bagh

Punjabi Baghis a neighbourhood  in theWest Delhidistrict ofDelhi, India.
The land of the nearby Madipur village was acquired by government of India to resettle Hindu and Sikh refugees from Pakistan. It was previously calledRefugees Colony, but was later renamed as Punjabi Bagh in 1960.
These refugees were allotted large pieces of land. However economic growth only started after 1990s and not much later it started becoming the locality for big houses of traders, businessmen, and transporters. The area is famous for these large houses measuring 280–550square yards, while some plots are in the range of 1100–2200 square yards.
Punjabi Bagh has seen rapid commercial growth since the mid-90s with the opening of innumerable Banks,Salons,restaurantssuch asDomino's,KFC,McDonald's, Wok in the Clouds, Nandos, Thai Wok,Bikanerwala, Cafe Pasha,etc. Other establishments includehealth clubs, ice cream shops,sportswearshowrooms likeAdidas,Nike,Reeboketc. Shri Krishan Janmashathmi Mahotsav Punjabi Bagh is celebrated at Punjabi Bagh Stadium (known as Traffic Training Park). 
Also has a quaint little park named Shri Neki Ram Gupta Park
The colony mostly consists of private houses on the bungalow pattern and Kothis (large bungalows). Howeverapartmentstoo exist.
It houses some well known Delhi schools such as the Guru Nanak Public School,New Era Public School, S.M. Arya Public School (Punjabi Bagh),Hans Raj Model School,N C Jindal Public School(NCJPS), S.D. Public School (East Punjabi Bagh) and hospitals likeMaharaja Agrasen Hospital, MGS Hospital and Teeny Town Playhomes – Indoor Playground for Kids
The neighborhood is divided into Eastern and Western parts by theRing Road. It is well-connected to various parts of the city and has a fairly good bus network and roads. It is also well-connected to theDelhi Metrowith 4 stations within the main Punjabi Bagh Chowk area. The stations areMadipur,Shivaji ParkandPunjabi Bagh Eastof theGreen LineandPunjabi Bagh Weston both green and the recently openedPink Line.
The Western Part of Punjabi Bagh also has anISKCONtemple.ISKCON temple Punjabi Baghis around 0.5 kilometers away from Punjabi Bagh Club on Road No.77(in the lane of Mother's Pride School), it was established in September 2007.
For recreation and social gatherings there is a club called the Punjabi Bagh Club mainly for the residents offering a lot of facilities like Swimming,Lawn tennis,Badminton,Roller skating,Basketball,Table tennis,Squash,Wedding lawnsetc. It also has a well-equipped Gymnasium and rooms for arranging parties and kids entertainment.
Neighboring areas include Ashoka Park,Karampura,Paschim Vihar,Moti Nagar,Shakurpur,Pitam Pura,Bali Nagar,Raja GardenandRajouri Garden
Inter-State Bus Terminal: 13 km;Indira Gandhi International AirportDomestic Airport: 14 km;Indira Gandhi International AirportInternational Airport: 16 km;Connaught Place: 9 km;New Delhi Railway Station: 10 km;Old Delhi Railway Station: 11 km;
Cuisine of Sardinia

Thecuisine of Sardiniais the traditional cuisine of the island ofSardinia, and the expression of its culinary art. It is characterised by its own variety and by the fact of having been enriched through a number of interactions with the otherMediterraneancultures while retaining its own identity. Sardinia's food culture is strictly divided into food from the land and food from the sea, reflecting the island's historical vicissitudes and especially its geographic landscapes, spacing from the coastline to the ragged mountains of the interior. The Sardinian cuisine is considered part of theMediterranean diet, a nutritional model that was proclaimed byUNESCOas anintangible cultural heritage.
Here are some typical first courses:
Even desserts, like the other products of Sardinian gastronomy, vary considerably from region to region. Here are the most known ones:
Several vineyards are present in every corner across the island,from the Campidanese and coastal plains to the hilly and mountainous highlands. The particular composition of the soil and the sunny climate allows for high-quality production. The long winemaking tradition has its roots in the Nuraghic past, and from then on it did not suffer any interruptions since the island never fell under Arab rule, and thus the Islamic prohibition on alcohol did not affect Sardinia at all; on the contrary, winemaking saw a major increase in the Byzantine and theJudgedoms period. Today, there are 15IGT, 19DOCand 1 Docg wines on the island.
Cannonau(or Cannonao) is a typical Sardinian red wine, rich inphenols, made fromGrenachegrapes, suited to drinking with a red-meat meal.
One of the popular cheeses of the area iscasu marzu, a Sardinian sheep's milk cheese that contains livemaggotsto help assist the fermentation of the cheese.
Filindeu

Filindeu(Sardinian:su filindeu) is a rare type ofpastafrom theBarbagiaregion ofSardinia.It is made by pulling and foldingsemolinadough into very thin threads, which are laid in three layers on a tray called afunduand dried to form textile-like sheets. The dried sheets are then broken into pieces and served in a mutton broth withpecorino sardocheese.Filindeuis listed on theArk of Taste.
In the 17th century, a Nuorese bandit built a small church inLulaas anex vototoSaint Francis of Assisifor having been cleared of all charges against him.For centuries since, on the nights of May 1 and October 4 (thefeast dayof Saint Francis in theGeneral Roman Calendar),pilgrims have travelled there on foot from Church ofOur Lady of the RosaryinNuoro.After a walk of several miles, the priors offer arriving pilgrims a dish of thefilindeuand mutton soup.
The recipe and making of the pasta for the soup, which is exclusively done by hand, is passed from generation to generation by the women of Lula. In modern times, there are only tenwomen who know how to make the pasta.
Mirto (liqueur)

Mirto(licòre/-i de murtainSardinian,licòr di mortulainCorsican) is a popularliqueurin theMediterraneanislands ofSardinia,CorsicaandCapraia.
It is obtained from themyrtleplant through the alcoholicmacerationof the berries or a compound of berries and leaves.Myrtle grows freely in Sardinia, where the liqueur was consumed as part of a localniche market, in two varieties: the one with black berries and the other one with the white ones; legend has it that, long ago,Sardinianbanditsintroduced this particular usage of the plant to the nearby island of Corsica, where the liqueur has also been considered a traditional drink since then.
There are two varieties of myrtle liqueur:
Sardinian donkey

TheSardinian(Italian:Asino Sardo,Sardinian:MolenteorMolenti) is an Italianbreedofdonkeyfrom the Mediterranean island ofSardinia, to the west of Italy.It is raised throughout the island; there are also some small populations in mainland Italy.It is one of the eightautochthonousdonkey breeds of limited distribution recognised by theMinistero delle Politiche Agricole Alimentari e Forestali, the Italian ministry of agriculture and forestry.Itsconservation statuswas listed as 'endangered' by theFAOin 2007and as 'at risk/endangered' inDAD-ISin 2024.The breeding population reported for 2022 numbered just over3600head, with2094jennies and963jacks in 788 herds.
Bank of Commerce Building (Oregon City, Oregon)

TheBank of Commerce Buildingis an historic building inOregon City, Oregon, United States. In the early 2010s, the building's owners requested urban renewal grant funding in the amount of $40,000 to renovate exterior brick, masonry, and terra cotta, and add awnings and windows.The building houses the restaurants Ingrid's Scandinavian Food and Second Son Kimbap, as of late 2017.
Food & Nutrition Research

Food & Nutrition Researchis an annualpeer-reviewedopen accessmedical journalcoveringnutritionandfood science. It was established in 1996 asNäringsforskning, and was renamed theScandinavian Journal of Nutritionin 2002. In 2006, the journal was renamed again, this time to theScandinavian Journal of Food and Nutrition; it obtained its current name in 2008. It is published by the Swedish Nutrition Foundation in cooperation with Open Academia,and theeditor-in-chiefisAsim Duttaroy(University of Oslo). According to theJournal Citation Reports, the journal has a 2020impact factorof 3.849(2020).
New Scandinavian Cooking

New Scandinavian Cookingis aScandinaviancooking showwhich, over the course of ten seasons, was hosted byAndreas Viestad,Tina Nordström, andClaus Meyer, produced by the Norwegian production company Tellus Works Television AS in collaboration withAmerican Public Television(APT).A sequel series titledPerfect Daycontinued with the original hosts in rotation, with the cast addition ofSara La Fountain.It is also broadcast on channels such asAFC.
Beginning in 2003, the show debuted onPBSin theUnited States(72% of the 347 regional PBS channels).It has also been broadcast in more than 130 other countries,including theUnited Kingdom,China,Germany,Italy, andFrance, to a viewership of 100 million per episode, according to show producers.The first, second, fourth, fifth, and sixth seasons were hosted byNorwegianfood writerAndreas Viestad, the third season bySwedishchefandtelevision personalityTina Nordström, and the fifth season was hosted byDanishchef and cookbook author Claus Meyer. The sixth season, a sequel series titledPerfect Dayrotated the original hosts Viestad, Nordström, and Meyer, with the addition ofFinnishTV chef Sara La Fountain. The seventh season was once again named New Scandinavian Cooking, and still rotated between the Nordic hosts. During the eighth and ninth seasons, Andreas continued the series on his own, with his storytelling, fusing history, nature, and cooking – seeking out the origins of the food with his mobile kitchen. In season 10 which was broadcast in 2013, the last of the Nordic countries was introduced to the series namely Iceland, the land of fire and ice. Season 11 (2014) reintroduces Swedish chef Tina Nordström in rotation with Norwegian chef Andreas Viestad.
On September 15, 2020, New Scandinavian Cooking officially announced Christer Rødseth as the new host of the program beginning with the show's 16th season currently in production.
The success of the series is in part due to its original format, its hosts and the series production teams. The food is not prepared in a studio but executed on location outdoors, at a mobile kitchen often situated in faraway places, such as remote beaches or mountain precipices.The hosts showcase different regions and dishes ofNorway,Sweden,Denmark,Finland,Iceland, andGreenland.
The show has its own streaming service onVimeo. In addition, select episodes can also be streamed onAmazon Prime Video.
Krokan

Krokanis aSwedishconfectionand a traditionaldessertin the country. It is a multi-tieredpastrymade fromalmond flour, constructed of thin pieces baked in decorative patterns.The parts are then joined usingmelted caramelized sugar, assembled into a tower, and decorated with crisscross patternsandmarzipanroses.
Krokansare traditional at Swedish weddings, such as that of KingCarl XVI Gustafin 1976.Half a century before, a letter toThe American-Scandinavian Foundationdescribed thekrokanas "a gorgeous cake made of almond and sugar and always quite as necessary to a Swedish wedding as the bride herself".
Krokanwas the showstopper challenge in episode 9 of season 13 ofThe Great British Bake Off.
Sichuan Food (restaurant)

Sichuan Foodis aSichuan cuisinerestaurantinAmsterdam,Netherlands. It was afine dining restaurantthat was awarded oneMichelin starin 1993 and retained that rating until 2005.
The Michelin star awarded in 1993 was the first one awarded to a Chinese restaurant in the Netherlands.According toReguliers.netit was also the first Chinese restaurant in Europe to receive a Michelin star.
In 2013,GaultMillauawarded Sichuan Food 11 points out of 20.
52°21′59.32″N4°53′25.97″E﻿ / ﻿52.3664778°N 4.8905472°E﻿ /52.3664778; 4.8905472
Lardo

Lardois a type ofsalumemade bycuringstrips offatbackwithrosemaryand other herbs and spices.
The most famouslardois from theTuscanfrazione(hamlet) ofColonnata, wherelardohas been made sinceRomantimes. Colonnata is afrazioneof the larger city ofCarrara, which is famous for its marble; Colonnata is itself a site whereCarrara marbleis quarried and, traditionally,lardois cured for months in basins made of this marble.Lardo di Colonnatais included in theArk of Tastecatalog of heritage foods as well as enjoyingPGI(protected geographical indication) status since 2004.It is composed of over 90%lipids.
Another prized form oflardoisVallée d'Aoste Lard d'Arnad, aPDOproduct from thecomune(municipality) ofArnad, in Aosta Valley. Both superior types oflardomay be served very thinly sliced as anantipasto. With thissalumeinEmilia-Romagnaregion is made a sauce calledPesto alla Modenese
Pagash

Pagash,pagach, orpagac—is a food made ofmashed potatoes,dough, and cheese. It may also include cabbage in addition to the potatoes. It originated as aLentendish inSlavicregions. It is popular inNortheastern PennsylvaniaandSouthwestern Pennsylvania, which has been shaped by the large population ofCatholicimmigrants from those regions.
Pagash is a food made ofmashed potatoesanddough.It has been referred to as ‘Slavic pizza’or ‘Polish pizza’.Pierogipizzais a related dish made with similar ingredients.
The food originated as aLentendishinSlavicregions.It is popular inNortheastern PennsylvaniaandSouthwestern Pennsylvania, which has been shaped by the large population of Catholic immigrants from those regions.It may be spelledpagash,pagach, orpagac.
A modern Pennsylvania pagash dish typically consists of mashed potatoes orsautéedcabbagebaked between or on top ofpizza crust.The potatoes or cabbage will often contain additives that may include butter, onions, cheese, and seasonings. Cheese may also be placed on top of the dish.
Street food of Kolkata

Street food of Kolkatais the food sold by hawkers and street vendors from portable market stalls in the streets ofKolkata,India. It is one of the major characteristics of the city, which makes Kolkata the "City of Joy". Kolkata's street foods include Indianstreet foodas well as Chinese, Mughlai, British, and even European foods.
Although Kolkata has street food stalls in nearly every part of the city, it specifically has many areas famous for its different types of street foods.North Kolkatahas comparatively more street food stalls than South Kolkata. Surya Sen Street,Sealdah,Bidhan Sarani,Shyambazarhas some notable stalls famous since 90s.
Decars Lane or James Hicky Sarani is a lane inDharmatala, Central Kolkata, which is famous for its cheap and tasty food stalls. Maniktala has famous shop which still sells per kochuri at 25 and 50Paisa.
Exide more nearRabindra Sadan,Shyambazar5-point crossing etc. are famous for itsmomo.
Department of Co-operation, Food and Consumer Protection (Tamil Nadu)

TheDepartment of Co-operation, Food and Consumer Protection of state of Tamil Naduis one of thedepartmentsofGovernment of Tamil Nadu.
The objective of the department of co-operation is to facilitateagricultural productionthroughco-operativesby providingloans, supplying agricultural inputs such asfertilizersandinsecticidesat subsidized prices and enable storage, distribution and marketing of farm produce.The department runs multiple co-operative federations and unions to enable its various functions including the Tamil Nadu Cooperative Marketing Federation (TANFED), Tamil Nadu Consumers Cooperative Federation (TNCCF) and Tamil Nadu Cooperative Union (TNCU).The department runs financial institutions including theTamil Nadu State Apex Co-operative Bankfor facilitation of financial and banking services.
The food and consumer protection department is responsible for ensuring adequate availability of essential commodities at standard quality and affordable price to the public.Public Distribution Systemfunctions underThe Tamil Nadu Civil Supplies Corporation (TNCSC)of the department and is involved in the distribution of commodities through fair price ration shops across the state. Tamil Nadu Warehousing Corporation (TNWC), established in 1958, facilitates maintenance ofwarehousingfacilities for food produce.
Kalpathy

KalpathyorKalpathiis a residential area inPalakkadcity,Kerala, India.It is famous for theViswanatha Swamy Temple, which is located along the banks of the Kalpathy river, one of the tributaries of theBharathapuzha. It is also famous for theKalpathy Radholsavam, which is an annual car festival taking place in the month of Thulam(November).
Kalpathy is anagraharam, or traditional village. It is the first heritage village inKerala.ThisTamilmigrantbrahminvillage is more popular as the hub of Carnatic music in Kerala rather than for the legacy and tradition passed down through the generations for the past 600 years.
Kalpathy consists of five smaller villages, which are Old Kalpathy, New Kalpathy, Chathapuram, Govindarajapuram & Manthakkara. The similarity of theViswanatha Swamy Templeto theVaranasi Kashi Viswanatha templeon the banks ofGangesis responsible for the monikerKasiyil paathi Kalpathy(Half KashiorHalf Benaras) and the termDakshina Kashi(Southern Kashi) associated with this temple.
The beauty of the architecture here - eachbrahminquarter sharing walls and adjoined with the next one forming a linear pattern, the streets that wake up to the Venkatesha Suprabhatham,Vedic mantrarecitals and Shiva Sthothram (hymns) - all musical, the rice flourkolam(artful drawing deemed religious and ritualistic) in the front courtyard of each quarter,Idli,Sambarand ghee rich sweets and savouries announcing the glory ofTamil foodculture, and the magnificentRatholsavam(Chariot Festival) celebrated with fervour; All of these constitute the stamp of life in Kalpathy.The rolling of heavily decorated majestic temple chariots through the village streets of Kalpathy is the major attraction of the car festival.
Sree Viswanathaswamy templeis the main centre of the festival while the three satellite temples in the village of new Kalpathy, old Kalpathy and Chathapuram also take part in it.These were all passed on through the generations of lives in the Agraharam without losing the original charm.Kalpathy and its neighbourhoods have witnessed large settlements of people in colonies and apartments, making it one of the major residential areas of the city.
Kalpathy also has its very own sports event, called theKalpathy Sports Festwhich is conducted annually, with its debut on October-November 2024.
Kalpathy is located about 3 km from the center of the city. City service buses are there to connect Kalpathy with other parts. The nearest major railway station isPalakkad Junction railway stationand the nearest airport isCoimbatore International Airport.
Tamils in Pakistan

There is a small community ofTamils in Pakistan. SomeTamilsmigrated from the South Indian state ofTamil Nadu, and settled inKarachiafterindependencein 1947. Although there are some Tamils that have been  there since the early 20th century, whenKarachideveloped during theBritish Raj. There areSri Lankan Tamilsthat arrived during theSri Lankan Civil Warwho are mostlyHindus.TheMadrasi Paraarea behind theJinnah Post Graduate Medical Centreis home to 100 Tamil Hindu families. The population of Tamils in Pakistan is over 5000. The Shri Rama Pir Mandir Temple was located in this neighborhood but was demolished by a builder.The temple was the biggest Tamil Hindu temple in Karachi.In addition,Drigh RoadandKorangialso have a Tamil population.Mariamman temple atSoldier Bazaar,Karachimanaged by Pakistan Madras Hindu Panchayat was also demolished in July 2023.Tamil cuisineis still alive there.Till August 2019, Pakistan receives 30 post office mails from Tamil Nadu every month.
Bake and shark

Bake and sharkis a traditionalfast fooddish ofTrinidadian cuisineprepared using fried flatbread, shark meat and additional ingredients. It is a classicstreet fooddish that is sold at a multitude of food stalls and cookshops all overTrinidad and Tobago.
It consists of a fried flatbread ("bake") filled with fried pieces ofshark meatand various other ingredients and sauces. Before frying, the shark meat is either seasoned with a herb blend and breaded,or marinated in a mix of lemon juice, onion, garlic, thyme andcapsicum chinense.Popular additional ingredients are lettuce, coleslaw, tomatoes or pineapple; liquid condiments commonly used are mustard, ketchup,garlic sauce, chili sauce or a sauce made fromculantro.In Trinidad, bake and shark is widely associated withMaracas beachon the Northern coast as it features a multitude of bake and shark stands, and the needed shark is caught in the offshore surf.
Asapex predators, sharks are of high importance for the ocean as an ecosystem. Throughoverfishing, many shark species are endangered. Apart from ethical problems this also causes economic problems as the demand for shark meat in Trinidad cannot be covered any more.Often catfish and ray are used as substitutes and are declared incorrectly.In return, bake and shark stalls sometimes advertise for using shark meat instead of cheaper alternatives.
Kiss Baking Company Limited

TheKiss Baking Company Limitedis the leading Trinidadian firms that makes andmarketspackagedbakerygoods.  Thecompanywas founded in 1978.  Kiss also acquired the rival company Coelho Baking Industries in 1989.  It is located inChaguanas,Trinidad and Tobago.
The products are:
•	Brownies
•	Single and Double Donuts.
The flavors of the cakes available are:
Additionally, the company makes customizedcakesfor special orders. Products are also exported to the otherCaribbean islands, as well. Kiss has over one hundred vehicles distributing bread and cakes across Trinidad and Tobago.  They enjoy a monopoly in Trinidad and Tobago having bought out their only serious competitor as mentioned above.   The Company has also been guilty of inaccurate and misleading labelling of some of its products.
Kiss' new products includes baked goods such as the artisan breads, almond slice cake, banana bread, glazed doughnuts, sweet bread and jelly filled cakes.
Els Enfarinats

The annualfestivalofEls Enfarinats(Valencian pronunciation:[elzaɱfaɾiˈnats]) takes place in the town ofIbiinAlicante, Spain on December 28,as part of celebrations related to theDay of the Innocents. Els enfarinats comes from the Valencian word for "breading", and roughly translates to "the breaded ones" or "the floured ones". In the day-long festival, participants known as the Els Enfarinats dress in mockmilitary dressand stage a mockcoup d'état. Meanwhile, the Casats i Fadrins, accompanied by a band of street musicians called the Rondalla, known by the name of Sonet, Xirimita and Tabal, tour the city.
At 8 am, the Els Enfarinats take the city under the slogan "New Justice", and at 9 am the Race for Mayor will take place in which it will be decided who is to be Mayor of the Els Enfarinats. Then, the act ofL'Aixavegóis carried out in thePlaça de l'Església(Church Square), where the Els Enfarinats reside. Here, it is decided that those who do not pay the fine will go to jail. At midday, a collection called the Arreplegada dels Enfarinats takes place through the streets of the old quarter and of the city centre of Ibi, terminating in the Sant Joaquim Sanctuary. They exercise their authority under a blaze of fireworks, flour bombs and eggs. At five o'clock in the afternoon the authority of Els Enfarinats comes to an end giving way to the celebration of the traditionalDansà.
The tradition is over 200 years old.
Alcoy, Spain

Alcoy(Spanish:[alˈkoj];Valencian:Alcoi[alˈkɔj]; officially:Alcoy/Alcoi) is an industrial and university city, region andmunicipalitylocated in theValencian Community, Spain. TheSerpisriver crosses the municipal boundary of Alcoy. The local authority reported a population of 61,135 residents in 2018.
The first traces of human presence in the area date to c. 60,000 years ago, whenNeanderthalhunters settled here, in a site now calledEl Salt.A site withrock paintings, dating to c. 10,000/6,500 years ago, has been discovered near la Sarga. From around the mid-3rd millennium BC people started to move from the caves to the plain wherecerealswere grown, while mountain fortifications were erected (Mola Alta de Serelles,Mas del Corral,Mas de Menente,El Puig).
After the Roman conquest of theIberians, several rural villas were built in the area, as well as a necropolis. The town was established in 1256 byJames I of Aragon, with the construction of a castle on a strategic position over the Serpis river, to secure the southern frontier of theKingdom of Valenciaduring theReconquista.
In 1291 the town was donated by KingJames II of Aragonto the Sicilian admiralRoger of Lauria; it did not return to royal possession until 1430.
During theWar of Spanish Succession, Alcoy sided for the cause ofarchduke Charles, and was therefore besieged and stripped of numerous privileges, which started a period of decline.
In 1873 the workers of Alcoy revolted in thePetroleum Revolution.
Many outdoorrock paintingsexist in Alcoy, and there are some ruins of anIberiansettlement with fragments ofGreco-Romanpottery.
Buildings with an artistic or historical interest in the city include:
Alcoy has important industries related totextile,paper,foodandmetal. Furthermore, Alcoy has many factories that manufacturematches. Today, Alcoy is the financial, commercial and cultural center of the surrounding area.
Alcoy hosts the oldestCavalcade of Magiin the world. TheJesuset del Miracleis commemorated on the last day of January. The most important touristic celebration isMoros i Cristians, in April.
The local football clubCD Alcoyanois famous across Spain for a proverbial match in which they were facing a very adverse score. When the referee was about to close, the Alcoyano players kept asking for more time to score back and reach a draw.Thus the phrasetener más moral que el Alcoyano("to have greater morale than Alcoyano") ponders an indefatigable person. Currently, they play in theSegunda División BatEl Collao Stadium.
The city is also home toPAS Alcoy, a Spanish roller hockey club, which plays in theOK Liga, the first division ofroller hockeyin Spain.
Cicchetti

Cicchetti(Italian:[tʃikˈkɛtti];sg.:cicchetto; from theLatinciccus, meaning 'small quantity'), also sometimes spelledcichettior calledcichetiinVenetian language, are smallsnacksorside dishes, typically served in traditionalbacari(pron.bàcari;sg.:bacaro, pron.bàcaro;cicchettibars orosterie) inVenice, Italy. Commoncicchettiinclude tinysandwiches, plates ofolivesor othervegetables, halvedhard-boiled eggs, small servings of a combination of one or more ofseafood,meatand vegetable ingredients laid on top of a slice ofbreadorpolenta,and very small servings of typical full-course plates. Like Spanishtapas, one can also make a meal ofcicchettiby ordering multiple plates. Normally not a part of home cooking, thecicchetti's importance lies not just in the food itself, but also in how, when and where they are eaten: with fingers and toothpicks, usually standing up, hanging around the counter where they are displayed in numerous bars,osterieandbacarithat offer them virtually all day long. Venice's manycicchettibars are quite active during the day, as Venetians (and tourists) typically eatcicchettiin the late morning, for lunch, or as afternoon snacks.Cicchettiare usually accompanied by a small glass of local white wine, which the locals refer to as anombra(lit.'shadow').
One of the most enjoyable aspects of Venetian social life is contained in the phrase "Let's go to drink a shadow" (Venetian:Andémo béver un'ombra). This is an invitation to go for a drink, and more exactly a small glass of wine (a "shadow"). It is a souvenir of the period in which wines were unloaded in the "Riva degli Schiavoni" and then sold in shaded stands located at the base of theBell Tower of Saint Mark's Cathedral; as the sun changed position, the stands were moved so they could continue to stay in the shade (ombra).
Venetian Festival

Venetian Festivalis the name of a festival held in cities in Europe and North America. They are based on carnival, orcarnevale,the period just before Lent, as celebrated in the 17th century inVenice,Italy. Venetian festivals re-create the fantasy of the earlier events with food, costumes, masks, music, theater, juggling and other spectacles. The masks and costumes are worn by people who often travel from other countries to attend and perform (or parade) in these festivals. The elaborate costumes and masks are handmade by artisans from various countries. Many involve male and female or group versions and are based on old Venetian characters and costumes.
In the U.S., A Venetian Festival is held inCharlevoix, Michiganwhich started in 1930.There is also a Venetian Festival held inSaugatuck, Michigan.
Another Venetian Festival, inLake Geneva, Wisconsin, has been run by the Lake Geneva Jayceessince 1962.
A Venetian Festival was formerly held annually on the third weekend of July atSilver Beach County ParkinSt. Joseph, Michigan, a small town on the coast ofLake Michiganin the southwest part of the state. It started in 1979, and grew from a handful of people to nearly 200,000 visitors at the end. Once a two-day event on Friday and Saturday, this festival eventually ran from Thursday through Sunday and featured a variety of amusements. It was discontinued after the 2011 festival.
Venetian Fortress of Butrint

TheVenetian Fortress of Butrint(Albanian:Kalaja Venedikase e Akropolit) is a castle on theButrintPeninsula in southernAlbania. The castle is located by theChannel of Vivariwithin theButrint National Parkand close to the neighbouringVenetian Triangular Castle.
In 1386 theVenetianspurchased the land aroundButrintfrom theAngevinKingdom of Naples. The castle was shortly built after the purchase on the highest point of the peninsula. In 1572, during the wars between Venetian and theOttoman Empire, the Venetian Acropolis Castle was abandoned. This led to the creation of theVenetian Triangular Castlewhich was built across theChannel of Vivarias a replacement settlement to protect thefish traps, a very important source of food and income for its settlement.
The castle and the surrounding area came underFrench rulein 1797. In 1798,Ali Pasha of Tepelenaconquered it, and in 1822 it came under direct Ottoman rule until Albanian Independence in 1912. The Castle was restored byLuigi Maria Ugolini. As per 1936, it houses theArchaeological Museum of Butrint.
Sarde in saor

Sarde in saorare anItalianappetizer(antipasto) based onfriedsardines, seasoned with sweet and souronions,pine nuts, andraisins, typical ofVenetian cuisine.They are often served as snacks in Venetianbacari.
Saormeans 'flavor' in theVenetian language.
Sarde in saorwas invented as a method ofpreservationused by Venetianfishermenwho had the need to keep food on board for a long time or as long as possible.
Once the onions were cooked withvinegarandolive oil, they were laid in layers interspersed with fried sardines interracottacontainers. As time passed by, the recipe acquired more refined taste tones; in fact, raisins were added.
The modern recipe also calls forpine nuts.
Since the fishermen ate thesarde in saorafter a long time had passed from the moment of their preparation, they savored the taste and aroma of a product which was often no longer fresh.
For this reason, even today, when preparingsarde in saor, it is a good rule to eat them at least after one day of settling.
African black soap

Africanblack soap, or simplyblack soap(also known by various local names such as ọṣe dúdú,sabulun salo, andncha nkota), is a kind ofsoaporiginating inNigeria, invented by theYorubapeople.It is made from the ash of locally harvested African plants and dried peels, which gives the soap its characteristic dark colour as well as oils derived from plant sources.Black soap has become a populartoiletryproduct in North America.In Nigeria, black soap is often made by women using traditional recipes and is often exported throughfair tradegroups.
Black soap has been found to have some antimicrobial propertiesagainst skin microbiota such asStaphylococcus aureus,Escherichia coliandCandida albicans.
The earliest origins of African black soap are traced to the Yoruba People of Nigeria.It is intertwined today with the cultural practices and natural resources of various West African ethnic groups. For instance, while some communities useshea butter, others incorporatepalm oilinto their soap-making processes.However, the use ofshea butterin African black soap production dates back to the 14th century.Despite the soaps name african black soap are rarely black with some most quality ones ranging from beige to dark brown.The earliest detailed account of African black soap appears inAwnsham Churchill's "A Collection of Voyages and Travels...," where it is noted that in theSenegambia regionthe Portuguese valued the soap, likely for its effectiveness.However, they refrained from introducing the soap to Portugal to avoid disrupting their local soap-making industry.
Additionally, Dutch merchant and diplomatDavid van Nyendaelprovided accounts of soap-making on the Gold Coast (modern-dayGhana), where locals used palm oil, banana leaves, and wood ash.Nyendael noted that the soap-making techniques in the Gold Coast were very similar and differed little from the soap-making of the people ofBeninin Nigeria, which according to James Welsh (an English explorer) had a fragrance of violet.Oral history in Ghana points out that they were taught this soap making by the Yoruba people.Today the soap is called Alata Semina in Ghana, which refers to Pepper Sellers soap, due to the peppers the Yoruba traders who taught them sold.
Plant matter, such asplantainskins,palm treeleaves,cocoapods andshea treebark, is first sun-dried and then burned to produceash(which supplies thealkalirequired to convert orsaponifythe oils and fats). Next, water and various oils and fats, such ascoconut oil,palm oil, andshea butter, are added to the ash. The mixture is cooked and hand-stirred for at least 24 hours. After the soap solidifies, it is scooped out and set out to cure.
A type of black soap known asose-duduoriginated with theYoruba peopleofNigeria. A combination ofose-duduwith leaves of the tropicalcamwoodtree (Pterocarpus osun) produces a popular kind of soap withexfoliatingproperties calledDudu-Osun.Other traditional Nigerian names for black soap includesabulun saloandncha nkota.
Yangzhou University

Yangzhou University(YZU;simplified Chinese:扬州大学;traditional Chinese:揚州大學;pinyin:Yángzhōu Dàxué) is apublic universityinYangzhou,Jiangsu Province,China. It grew out of a merger in 1992 of six local colleges. The university offers undergraduate and graduate programs.
Jiangsu Province Government proceeded to merge Jiangsu Agriculture College (江苏农学院), Yangzhou Teachers' College (扬州师范学院), Yangzhou Institute of Technology (扬州工学院), Yangzhou Medical College (扬州医学院), Jiangsu Water Conservancy College (江苏水利工程专科学校) and Jiangsu Commerce College (江苏商业专科学校) into a new university in 1988. It was implemented in 1992.
In September 2015, thePeople's Government of Jiangsu Provinceand theMinistry of Education of the People's Republic of Chinajointly issued the Opinions of the Ministry of Education of the People's Government of Jiangsu Province on the Co-construction of Yangzhou University, which became a provincial and ministerial co-construction university.
YZU offers its undergraduates 92 programs covering 11 disciplines, through its 26 schools:
Huaiyang cuisine

HuaiyangorJianghuaicuisineis one of theFour Great TraditionsinChinese cuisine. It is derived from the native cooking styles of the region surrounding the lower reaches of theHuaiandYangtzerivers and centered on the cities ofHuai'an,YangzhouandZhenjianginJiangsu Province. Although it is one of several sub-regional styles withinJiangsu cuisine, Huaiyang cuisine is widely seen in Chinese culinary circlesas the most popular and prestigious style ofJiangsu cuisine, to a point where it is considered to be one of the Four Great Traditions (四大菜系;Sì dà càixì) that dominate the culinary heritage of China, along withCantonese cuisine,Shandong cuisine, andSichuan cuisine.
Huaiyang cuisine, originating from regions around Huaihe River and Yangtze River, mainly Huai'an and Yangzhou, has been famous since theSui(581–618) andTang(618–907) dynasties. EmperorsKangxi(1654–1722) andQianlong(1711–1799) often stayed in Huai'an and Yangzhou during their travels to the southern regions of the Yangtze River down the Grand Canal, making the cuisine popular in the nation. It has been listed as one of the four major cuisines in China since the reign of Emperor Qianlong.
Huaiyang cuisine is characterized by basing each dish on its main ingredient; the way that ingredient is cut is pivotal to its cooking and its final taste. The cuisine is also known for its use ofChinkiang vinegar, which is produced in theJiangsuregion. Huaiyang cuisine tends to have a slightly sweet side to it and is almost never spicy, in contrast to some Chinese cuisines (likeSichuanorHunan). Pork, chicken, and freshwater aquatic products serve as the protein base in most dishes, which are usually lighter and more meticulous prepared.
Others include Yangzhou pickles,baozi,ginkgo, Qionghuayu liquor, Nanshangreen tea,baoyinglotus rootstarch, and Jiangdu short pastry.
Baoziis a type of steamed bun with meat，paste fillings，a sweet filling made with red beans. The "five diced buns" made of chicken, pork, bamboo shoots, shrimp, and sea cucumbers are Yangzhou specialties. It is sometimes served for breakfast and is best eaten hot.
There is also a dish called "beggar's chicken" (叫花雞;jiàohuā jī), which is a whole chicken marinated with spices and wrapped in aluminum foil. Contrary to its name, it is not a food for the homeless, but was traditionally wrapped in leaves or sometimes even covered in clay to allow the full flavour of the chicken to be preserved.
There is a famous branch of Huaiyang cuisine, Suxi cuisine, which refers to dishes fromSuzhouandWuxi.Wuxi sauced spare ribs, with a long history since the Qing dynasty, is a specialty in Wuxi, along with Liangxi crispy fried eel and other dishes. Another dish from the area issquirrel fish, a dish prepared in the shape of a squirrel.
Unusual dishes local toNanjingareduck blood and vermicelli soupandstinky tofu.
Huaiyang cuisine has been employed in official occasions by the Chinese government. Some examples include:
Okele

Okele, also known as "swallows" in pidgin Nigeria English, is aYorubafood category for various starchy foods eaten withsoups.Ingredients used to make okele includeyam, fermentedcassava, cassava granules with hot water,plantain, wheat flour, yam flour andcocoyam.Okele in Yoruba cuisine includesiyan(pounded yam),eba,fufu,amala, lafun, semo and pupuru.
Acadian redfish

TheAcadian redfish(Sebastes fasciatus), also known as theAtlantic redfish,Acadian rockfish, orLabrador redfish, is aspeciesof marineray-finned fishbelonging to the subfamilySebastinae, the rockfishes, part of thefamilyScorpaenidae. It is native to the deep waters of the northwestern Atlantic.
The Acadian redfish was first formallydescribedin 1854 by the AmericanphysicianandzoologistDavid Humphreys Storerwith thetype localitygiven as the harbor atProvincetown, Massachusetts.The Acadian redfish has been known to hybridise with thebeaked redfish(S. mentella).This species is classified within thesubgenusSebastesby some authorities. Thespecific namefasciatusmeans "banded", an allusion to the four clear bands on the flanks.
The Acadian redfish is colored reddish-orange and can live up to 50 years or moreand reach lengths up to 20 in (508 mm).It is very similar in appearance to the deepwater redfish (S. mentella). The two species can be distinguished by the number of soft rays in the anal fin, internal examination of the gas bladder, or bygenetic testing.
The Acadian redfish is native to the waters of the northwestern Atlantic Ocean and its range extends from Virginia, the Gulf of St. Lawrence, Nova Scotia, western Greenland and Iceland. It is found at depths varying between 70 and 500 m (230 and 1,640 ft).It swims near the seabed in areas with clay-silt or rocky bottoms.
The Acadian redfish feeds on a variety of crustaceans, mollusks, and smaller fish.It spawns in the fall to late winter. The species isovoviviparous, and females release 15,000–20,000 fully formed larvae into the water per season.The Acadian redfish ispreyedon by thehalibut, theAtlantic cod,swordfishesandharbor seals.
Due to its slow growth rate, low fecundity, harmless nature, tendency to "hit almost any bait", and being considered a great food fish, the Acadian redfish was classified asEndangeredby theIUCNin 1996.However, due to conservation efforts, the redfish population has rebounded, and in 2012 the species was described as fully rebuilt, sustainably managed and responsibly harvested under U.S. regulations.
List of lakes of Tanzania

Tanzania lies in theAfrican Great Lakesregion and boasts over 61,500 km(23,700 sq mi) of surface area that is covered by lakes. This makes up 6% of the national surface area and 88% of this area is covered by the three major lakes.Lake VictoriaandLake Tanganyikaare part of the two great lakes in that nation, with Lake Victoria being the largest freshwater lake in Africa and Lake Tanganyika being the second-deepest lake in the world.
The table lists information about each lake:
List of Andalusian food and drink products with protected status

The following is a list offood products produced in theautonomous communityofAndalusia(Spain) that are covered by some indication of origin (in Spanish:Denominación de origen) or quality label that guarantees and protects the product.
The origin of the protection of the quality of agri-food products in Spain dates back to 1932, when the first legislation onProtected designation of originfor wines was introduced. With Spain's entry into theEuropean Economic Community, quality protection figures became subject to European regulations. Following the European regulations, in Andalusia there are three different types of protection:
Andalusian donkey

TheAndalusian,Spanish:Asno Andaluz, is a Spanishbreedof domesticdonkey. It is native to theprovince of CórdobainAndalusia, and may also be known as theAsno Cordobésafter the city ofCórdobaor theAsno de Lucenabecause of its supposed origin in the town ofLucena, Córdoba.It is anendangered breed, and is classified by theMinisterio de Agricultura, Pesca y Alimentación, the Spanish agriculture ministry, as an "autochthonous breed in danger of extinction".
The breed was considered the most prized in the eighteenth century, and the Spanish crown would not permit them to leave the country; however,King Charles IIIsent two males (jacks) to U.S. PresidentGeorge Washingtonin 1785. Only one jack survived the sea journey toMount Vernon, and was named "Royal Gift".
Itsconservation statusis critical. At the end of 2013 the total population was reported at 749, of which almost all were inAndalucia.
The Andalusian is a large donkey, standing some 150–160 centimetres (59–63 in) at thewithers, and of medium length. The head is of medium size, with a convex profile; the neck is muscular. The coat is short and fine, and soft to the touch; it is pale grey, sometimes almost white. The Andalusian is strong and sturdy, yet docile and calm. It is well adapted to the hot and arid conditions of its native environment.
In 2018, the population of Andalusian donkeys had risen to 839 animals, but only 14 were confirmed as purebred females. This highlights the ongoing concern regarding the genetic purity and small population size of the breed.
Fontina

Fontina(French:fontine) is a cow's milkcheese, first produced inItaly. Over time, production of fontina has spread worldwide, including to theUnited States,Denmark,Sweden,Canada,France, andArgentina.
Fontina is a cheese that is semisoft to hard in texture and mild to medium-sharp in flavor. It has amilk fatcontent around 45%. The characteristic flavor of fontina is creamy and mild but distinctively savoury and nutty, the nuttiness increasing with aging. Fontinas fromSweden,Denmark, and theUnited Stateshave milder flavor, softer texture, and more holes than those of Italy.
Fontina cheese has been made in theAosta Valley, in theAlps, since the 12th century. Fontina produced in the EU can be identified by a consortium stamp of theMatterhornincluding the script "FONTINA".
As with many other varieties, the name "fontina" has derivatives such as "fontinella", "fontal", and "fontella".Although the version from the Aosta Valley is the  original and the most famous,a derivative production occurs in other parts ofItaly, as well as in Denmark, Sweden,Quebec,France,Argentina, and the United States.
Fontina produced in the Aosta Valley has aprotected designation of origin, with regulations that it must be made from unpasteurized milk from a single milking, with two batches being made per day.
Aostan fontina has a natural rind due to aging, which is usually tan to orange-brown.The interior of the cheese is pale cream in color and riddled with holes known as "eyes".It is noted for its earthy, mushroomy, and woody taste, and pairs exceptionally well with roast meats and truffles.
Young fontina has a softer texture and can be suitable forfondue.Fonduta alla valdostana(in Italian) orFondue à la valdôtaine(in French) is a traditional dish of fontina whipped with milk,eggs, andtruffles. Mature fontina is ahard cheese, and still melts well.
A good pairing isNebbiolo, a red wine with flavors of wild cherry and truffles.
In 1986, the U.S. Trademark Trial and Appeal Board ruled that "fontina" was the generic name of a type of cheese "rather than a certification mark indicating regional origin, in view of the fact that non-certified producers outside that region use the term to identify non-certified cheeses". Today, fontina is produced in countries around the world, including the United States, Denmark, Sweden, Quebec, France, and Argentina.