davidanugraha/M4-RAG huggingface dataset:
Laguna Hills Mall

Laguna Hills Mallwas a shopping mall inLaguna Hills, California, United States, in southernOrange Countythat is being redeveloped into alifestyle centerby the owners asVillage at Laguna Hills. The enclosed mall closed on December 31, 2018, and was completely demolished in 2023. The exterior stores remain open. A hotel, entertainment venues, apartments, office spaces and a community park will replace the mall.
The mall opened in phases starting in Spring 1973 with a 214,000-square-foot (19,900 m)Searsas the first anchor open, followed by a 50,000 sq ft (4,600 m) two-levelBuffumson September 5, 1973.The Broadwayfollowed, opening in August 1975, andJ.C. Penneyin 1976. Up to that point, the mall had cost an estimated $50 million to buildand contained 393,000 sq ft (36,500 m) of retail space in Phase I with 55 stores and 832,000 sq ft (77,300 m) of retail space with 83 stores in Phase II.
In May 1991, Buffums closed due to the chain being liquidated and three years later, the store's second level was converted into an upstairs food court. The food court, which operated from 1994 to 2011,was the only part of the general mall on the second level. The Broadway converted intoMacy'sin May 1996.
In May 2013, Merlone Geier Partners purchased the property fromSimon Property Group.A year later, Merlone Geier purchased the Sears anchor store. Sears (the mall's original anchor store) closed in July 2014.Renovations started in 2016.
The Laguna Hills Mall is scheduled to be renamed "Five Lagunas". According to Laguna Hills' city documents, the renovations include pedestrian plazas, new retail sections, a 988-unit apartment complex, a multi-screen movie theater, new signage, and a 1,500-space parking structure.
Macy's closed in March 2018 as part of a plan to close 11 stores nationwide, which halted construction on its end of the mall and left JCPenney as the only remaining anchor.
JCPenney closed in October 2018 which left the mall with no anchors.
The mall closed on December 31, 2018. The exterior stores remained open.
At a November 2019 City Council meeting, Merlone-Geier unveiled two major changes to the previous plans proposed since 2016: adding housing and reduction of retail space. Previously, the proposal called for 880,000 square feet (82,000 m) of retail space and 988 residential units. Another reduction was made in office space to make room for the seasonal events. The revised proposal included a new 110,000-square-foot (10,000 m) cinema, 225,000 sq ft (20,900 m) to 300,000 sq ft (28,000 m) of retail, a 125-room hotel, 390,000 sq ft (36,000 m) to 520,000 sq ft (48,000 m) of office space, two three-story parking structures, and a potential of 1,200 to 1,500 more apartments.
Lao-Lao

Lao-Lao(Lao:ເຫລົ້າລາວ) is aLaotianrice whisky produced inLaos.Along withBeerlao, lao-Lao is a staple drink in Laos.
The namelao-Laois not the same word repeated twice, but two different words pronounced with different tones: the first,ເຫລົ້າ, means "alcohol" and is pronounced with a low-falling tone in the standard dialect, while the second,ລາວ, means Laotian ("Lao") and is pronounced with a high(-rising) tone.
Quality, taste andalcohol concentrationvary by source of the drink. However, all variations are strong.Lao satoe, the white liquid by-product from lao-Lao production, is also drunk and it has a very yeasty and sweet taste.
Although lao-Lao is traditionally drunk neat, a cocktail that is rising in popularity is the "Pygmy Slow Lorange", named after thepygmy slow loris, a species endemic to Laos. Various flavoured lao-Laos are made by macerating such additives as honey or scorpions. It is women who often distill lao-Lao and sell it as a source of income locally, often being their second major income.Lao-Lao sold on retail is usually clear, butambercolored varieties exist too.
It is traditional to serve two glasses of lao-Lao on ceremonies, feasts and other comparable situations. Customarily, it is expected to be drunk in a single gulp.
A less powerful version of lao-Lao, calledlao-hai, is especially popular with theKhamuethnic group in Laos, and is drunk from large communalearthenwarepots (hai) through longbamboostraws.
Nam tok (food)

Nam tok(Lao:ນ້ຳຕົກ,pronounced[nâmtók];Thai:น้ำตก,RTGS:nam tok,pronounced[námtòk];Northeastern Thai:น้ำตก,pronounced[nâmtǒk]) is either a soup or a meat salad fromSoutheast Asia. In theLaoandThai language, the phrase meanswaterfall. The meat salad inLao cuisineis a sliced beef steak instead of minced meat version oflarb, Laos' national dish.
Nam tokcan refer to two different kinds of preparation:
SM J Mall

SM J Mall(with the exterior signage asSM City J Mall) is ashopping mallinMandaue, Philippines. Opened in 2011 and operated until 2023 asJ Centre Mall, the mall was since acquired bySM Prime Holdingsand was temporarily closed for upgrades and renovations, and reopened as SM J Mall on October 25, 2024. It is the firstSM Supermallin Mandaue, the 4th SM Supermall in Cebu, and the 87th SM Supermall in the Philippines.
The mall was first opened asJ Centre Mall, and was owned and operated by EverJust Realty Development Corporation, a diversified local corporation based in Cebu. The mall had its first opening on September 30, 2011, with its anchor tenantSM Hypermarket, along withWatsonsand other smaller stores, began operations. Full operations were reported to set to commence by November 2011.
On October 29, 2022, J Centre Mall's management sent out a notice of pre-termination of lease contract to its tenants and indicating its closure on January 31, 2023. The mall's closure was attributed to difficulties stemming from theCOVID-19 pandemic in the Philippines, where many brick-and-mortar stores faced stiff competition from online retailers due to pandemic-related restrictions.
Following the precedent set in other malls acquired by SM, which integrated their old names into their new ones, the mall was formally renamedSM J Mall.
SM J Mall is a 123,000 m(1,320,000 sq ft), four-level mall that offers a mix of global and local brands among its tenant. SM J Mall is billed to feature a blend of modern and "Japan-inspired" elements in its architecture.
The mall will incorporate anIzakayaterrace, which will feature Japanese-inspired dining experiences, with a row of casual dining options with al fresco options.
The mall includes an Asian-inspired Food Hall, and is the second SM Supermall in Cebu to feature the Food Hall concept afterSM City Cebu.
The mall features four cinemas, including two Director's Club cinemas, which are equipped with 100 recliner seats, laser cinema projection, andDolby Atmossound systems.
On October 19, 2019, at around 8 PMPST, a group of armed individuals stormed the mall, then still known as J Centre Mall, robbing four pawnshops and amoney exchange. Local authorities estimate the suspects took off with ₱130 million worth of jewelry and ₱6 million in cash.
Argao

Argao, officially theMunicipality of Argao(Cebuano:Lungsod sa Argao;Tagalog:Bayan ng Argao),  is amunicipalityin theprovinceofCebu,Philippines. According to the 2020 census, it has a population of 78,187 people.
The municipality of Argao is located in the southeast of the province ofCebu, 67 kilometres (42 mi) fromCebu City.
Argao is bordered to the north by the municipality ofSibonga, to the west are the municipalities ofRonda,AlcantaraandMoalboal, to the east is theCebu Strait, and to the south is the municipality ofDalaguete.
Argao is politically subdivided into 45 barangays. Each barangay consists ofpuroksand some havesitios.
Poverty Incidence of Argao
The economy of the town of Argao heavily revolves around farming, baking, and tourism. Argao is renowned in Cebu as the "Torta Capital of the Province" because of its local delicacy, theTorta, a Cebuano tart that is inspired from the Spanish tart, but differs in its recipe by usingtubâorpalm wineas the rising agent instead of the usual yeast. There are three Cebuano baking towns, the others areLiloanandSantander.
The La Torta Festival, which replaced the Pitlagong Festival in 2011, is the municipality's local food festival in honor of St Michael the Archangel, the patron saint of Argao. La Torta Festival happens every 28–29 September to celebrate Argao's Tart Economy and the torta as an Argaoanon delicacy, as well as cultural heritage from the Spanish period, which includes the tradition of making the torta.
Argao is also a producer of Cebuanotsokolate(chocolate). Much of thecocoaproduction originates from Argao. The rawcacao, once harvested, is molded, while melted, into disk-shaped tablets calledtablea. These are often used insikwate, a Cebuano version ofhot chocolate. The production of chocolate in Argao is said to have been pre-colonial.Maria Cacao, a goddess of theLantoy Mountain, is said to have been the giver of the cacao tree to the natives of Argao, according to legend. It is said that she and her husband Mangao reside in a cave in that area, surrounded by cacao trees.
Argao is, additionally, a producer ofvinegarin the province. When the tubâ ferments or when it is aged too long, it becomes sour. It eventually turns into vinegar which is used as sauce or as component for a sauce in main courses. The palm vinegar is referred to assukang tubâ. It is often accompanied with spices such asgarlicandchili peppersand usually comes by the bottle.
The public schools in the town of Argao are administered by two school districts under theSchools Division of Cebu Province.
Elementary schools:
High schools:
Integrated schools:
Louisiana Hot Sauce

The Original Louisiana Brand Hot Sauceis abrandofhot saucemanufactured inNew Iberia, Louisiana, by Summit Hill Foods.Bruce Foodswas the previous owner and manufacturer of the brand and sold it to Summit Hill Foods (formerly Southeastern Mills, Inc.) in April 2015.
The Original Louisiana Brand Hot Sauce is prepared using aged longcayenne peppers, which undergo the aging process for a minimum of one year.The product is among hot sauces manufactured in the "Louisiana style," whereby cooked and ground chili peppers are combined with vinegar and salt, and then left tofermentduring the aging process.In 2001, over 200,000 bottles of hot sauce were manufactured daily in various sizes.
Bruce Foodsfirst marketed The Original Louisiana Brand Hot Sauce in 1928,and manufactured the product through April 2015.It started off as a family company, in which the sauce was prepared in the kitchen of a home and sold to neighbors.The Original Louisiana Brand Hot Sauce was the first sauce brand marketed using the state of Louisiana's name.The brand's slogan was "not too hot, not too mild."
In April 2015, Bruce Foods sold The Original Louisiana Brand Hot Sauce brand and its assets to Summit Hill Foods, which is headquartered in Rome, Georgia.The hot sauce continues to be made at the manufacturing plant in New Iberia, Louisiana.
In 2023, The Original Louisiana Brand Hot Sauce updated their logo and released new flavors (including Garlic Lovers, Tangy Taco, Cajun Heat, Southwest Jalapeño, and Smoked Chipotle) in 6oz bottles, adding to the Original, Sweet Heat with Honey, and Hotter (made with Habanero Peppers) flavors.  The Original Louisiana Brand Hot Sauce also sells jalapeño peppers in three forms: whole, sliced and diced; as well as Tabasco Peppers in Vinegar, and their own Wing Sauce.
The Original Louisiana Brand Hot Sauce is available at manygrocery storesand restaurants in the United States,and was exported to over 100 countries as of 2001.
The Original Louisiana Brand Hot Sauce is used as acondimentto add flavor to foods, as an ingredient in somedishes, and also as amarinadefor some foods, such aschicken wings.
Dorignac's Food Center

Dorignac's Food Centeris a historic food store onVeterans Memorial BoulevardinMetairie,Louisiana, nearNew Orleans, known for offering regional specialties.
Joseph Dorignac, Jr. first opened a grocery store in 1947 on Jackson Avenue in theLower Garden Districtbefore relocating in 1963 to Veterans Highway and Focis Street, near the Orleans parish line.Joseph Dorignac III took over the business after his father passed. It is owned and currently being operated by the family,
Dorignac's is a source ofCreole cuisineandCajunitems such asCreole cream cheese,crawfish pie,frog legs,gumbo,catfishandolive salad, used to makemuffuletta. The store also sells produce, meats, baked goods, party platters, and wedding cakes. Local staples include Cajun Crawtatorpotato chipsfromZapp's, yogurt fromBittersweet Plantation Dairy, hot pickledokra, Louisianapecans, Camellia brand red beans, Union coffee andchicory,as well asartichokestalks to make a dish forSaint Joseph's Day.At Thanksgiving the store sellsturducken.
Dorigniac's has a large bakery at the front of the store and offersKing cakes.They also have aKosherbakery, whose king cakes feature babyMoses.
30°00′02″N90°07′48″W﻿ / ﻿30.00055°N 90.12992°W﻿ /30.00055; -90.12992
Northern Luzon giant cloud rat

Thenorthern Luzon giant cloud rat(Phloeomys pallidus) ornorthern Luzon slender-tailed cloud rat, also known asbu-otin Filipino, is a large species ofrodentin the familyMuridae. It is only found inLuzon, thePhilippines.
This very large rodent weighs 1.9–2.6 kg (4.2–5.7 lb) and is 75–77 cm (29.5–30.5 in) long, including its tail.The colour of its relatively longpelage, which also covers the tail, is highly variable, but usually it is mostly very pale brown-grey or white with some dark brown or black patches.They often have a black mask and collar, but can also be entirely white.The only other member of the genusPhloeomys, thesouthern Luzon giant cloud rat(P. cumingi), has a more southerly distribution, generally is smaller (although with some overlap) and it is entirely dark brown;however, the occasional brown Northern Luzon giant cloud rat has been reported in theMountain Province,and thetaxonomiclimits between the twoPhloeomysare not fully resolved.
The northern Luzon giant cloud rat is only found in northern and central part ofLuzon, thePhilippines.It is found in at least 12provinces.The northern Luzon giant cloud rat prefers forest and scrub, but also occurs in degraded habitats such as plantations.It occurs from sea level to an altitude of about 2,200 metres (7,200 ft).In some areas it overlaps with the rarergiant bushy-tailed cloud rat, but that species mainly occurs at higher altitudes than the northern Luzon giant cloud rat.
The northern Luzon giant cloud rat isnocturnaland feeds on various types of vegetation.Because of its relatively large size, it does not enter traditional small-mammal traps and this has limited research in the species.
Northern Luzon giant cloud rats often live in pairs with one or two dependent young.They give birth in hollow boles of trees (standing or fallen) or in burrows in the ground.The sperm head of northern Luzon giant cloud rat has a short apical hook, with the sperm tail attached off-center basally.The tail of the sperm is about 127 μm long.
The northern Luzon giant cloud rat can cause extensive damage toricecrops and are sometimes considered apest.They are regularly hunted for food in theSierra Madre.It has beenextirpatedfrom some regions because of hunting,but overall it appears to be able to withstand hunting pressure and in general it remains common and widespread.
Pudachi Vadi

Pudachi Vadi, also known asSambarvadi, is adeep-friedsnackin the eastern parts of theMaharashtrastate ofIndia. The name refers to the fact that the snack is folded like a packet.
Pudachi vadihas an outer covering ofGram flourand is filled with a mixture that can include dried gratedcoconut,coriander,chili powder,onion,poppy seeds,andIndian spices. It is deep-friedand very crispy.
In theVidarbharegion, the snack tends to be sweet; in theKolhapurregion, it tends to be spicier.
The dish is often made during winter, as that is when coriander is most available.
InPune,pudachi vadiis available atChitale Bandhu Mithaiwale. They have several shops in Pune including in Deccan Gymkhana and on Laxmi Road.
In Kolhapur, there are many places where you get Pudachi Vadi but the most famous place isGruhini Vastu Bhandar. Gruhini has two branches in the city, one in Shahupuri and the other on Mahadwar Road.
Kaala masala

Kaala masalais aspice mixture(masala) from the Maharashtra state of India. TheMaharashtraregion has a variety ofmasalaswhich distinguish Maharashtrian food from other aromas and flavours of India. Stronger and spicier flavours are significant aspects of Maharashtra. This specialmasalamakes it easy to prepare Maharashtrian items likeusal,varanandmasale bhat.
Some of the main ingredients ofkaala masalaarecuminseeds,corianderseeds,cloves,cinnamonsticks,stone flower,coconut,sesame seedsandchillies. "Kaala" means "black" in theMarathi languageand this refers to both the colour of the finalmasalaand the ingredients which it contains. Typically, it will be prepared from dark spices such as cloves and cinnamon and the spices will be roasted until they obtain a dark colour.
Mesoamerican cuisine

Mesoamerican cuisine– (coveringBelize,El Salvador,Guatemala,Honduras,Nicaragua, northernCosta RicaandMexico)has four main staples:maize(many varieties based on what climate it is grown in),beans,squashandchili.Other plant-based foods used include:amaranth,avocado,cassava,cherimoya,chia,chocolate,guava,nanche,pineapple,sapodilla,sweet potatoes,yuccaandzapote.
Historically, various methods and techniques were employed to store, prepare and preserve the foods, most of which remain in use today.Hernán Cortésintroduced rice and wheat to Mesoamerica, prior to which timemilpa(known as thecornfield)was one of the main sources of sustenance.
Some traditional foods featured in the cuisine include:Atole(a drink made using masa)and Chocolate Atole (with the addition of chocolate) also known aschampurrado.Two classic maize dishes are: boiling maize in water and lime, mixing with chili peppers and eating as gruel; dough preparation for flat cakes,tamalesandtortillas.Edible foam is another popular food item, sometimes even regarded as sacred.
While squashes were cooked for food, driedgourdswere repurposed for storageor used during battles with embers and chilies, wrapped in leaves and used aschemical warfare.
The animals used in Mesoamerican cuisine were mainly dogs, turkeys, deer and theMuscovy duck.
The Mesoamericans began making fermented drinks using chocolate in 450 BC using thecocoa tree.Once sugar was used to sweeten it rather than spices, it gained popularityand was used in feasts. Toasted cacao beans were ground (sometimes with parched corn) and then the powder was mixed with water. This was beaten with a wooden whisk until foamy. Vanilla orchid pods or honey were used as flavor enhancers.Chocolate was also seen as anenergy drinkand a libido increaser as recorded byMoctezuma IIwho drank 50 cups a day from a golden goblet.
Central Food Technological Research Institute

TheCentral Food Technological Research Institute(CFTRI) is an Indian food research institute and laboratory headquartered inMysore,India. It is a constituent laboratory of theCouncil of Scientific and Industrial Research.
India is the world's second largest food grain, fruit and vegetable producer,and the institute is engaged in research in the production and handling ofgrains,pulses,oilseed, along withspices,fruits,vegetables,meat,fish, andpoultry.
CFTRI was established on 21 October 1950, soon after theDominion of Indiawasconstitutedinto arepublic, under the Council of Scientific and Industrial Research, a research and development organisation co-founded bySir A. R. Mudaliyar.
MaharajaJayachamaraja Wadiyardonated Cheluvambavilas Palace and its vast campus to house the institute, where it is headquartered. It also has its resource centres atHyderabad,Lucknow, andMumbai, rendering technical assistance to numerous entrepreneurs.
The institute has nearly two hundred scientists, technologists, and engineers, and over a hundred technicians, skilled workers, and support staff. There are sixteenresearch and developmentdepartments, including laboratories focussing onfood engineering,food biotechnology,microbiology, grain sciences, sensory science,biochemistry,molecular nutrition, andfood safety.
The institute has developed over 300 products, processes, and equipment designs, and most of these technologies have been released to over 4000 licensees for commercial application.. The institute develops technologies to increase efficiency and reducepost-harvest losses, add convenience, increase export, find new sources of food products, integrate human resources in food industries, reduce costs, and modernise.It holds several patents and has published findings in reputed journals.
Bidadi

Bidadiis a town situated on theBengaluru–Mysuruexpressway and is part of theRamnagarin the state ofKarnataka. The town is located 32 km from Bangalore towards Mysuru and is connected by both rail and bus to Bengaluru City. It is famous for a food dish called the"Thatte Idli"which is a larger flatter variant of the traditional south Indianidli. Bidadi is also a hobli in theRamanagarataluk andvokkaligaform the majority of population.
Bidadi is home to the following schools – Jnana Vikas National Public School, Vagdevi Vilas School, St. Thomas Residential School, Suvishesha Gnana Peetha School, Thyagaraja Central School, JVS, Basaveshwara High School, Government School, and Simran School. Two nursing schools are also in Bidadi – Subhash Nursing School and Ikon College of Nursing.
The automobile manufacturerToyotahas its subsidiarity unitToyota KirloskarMotors located in Bidadi.Other major industries in the area include Bosch, Britannia and Coca-Cola.
The main attractions of the town areWonder La, Jollywood , Meher Baba Universal Spiritual Center, Innovative Film City and Eagleton Golf Resort, CSK Stay Inn, and Sarojamma Chikkatimahaiah Kalyana Mandapa. The Nelliguda Lake is also a common hangout spot among residents.
Chennai Central–Mysore Shatabdi Express

The 12007/08Chennai Central–Mysuru JunctionShatabdi Expressis aSuperfast Expresstrain of theShatabdi Expresscategory belonging toIndian Railways,Southern Railway zone, that runs betweenChennai CentralandMysuru Junctionin India. It is the first Shatabdi Express inSouth India.
It operates as train number 12007 from Chennai Central to Mysuru Junction, and as train number 12008 in the reverse direction while also connecting the capital cities of the states ofTamil NaduandKarnataka.
The 12007 Chennai Central–Mysuru Junction Shatabdi Express covers the distance of 500 km (310 mi) in 7 hours 00 mins averaging 71.43 km/h (44.38 mph) and in 7 hours 25 minutes as 12008 Mysuru Junction–Chennai Central Shatabdi Express averaging 67.42 km/h (41.89 mph) including halts.
Prior end 2017 due to partial electrification of the route, anArakkonamorRoyapuram-basedWAP-4orWAP-7would haul the train between Chennai Central &KSR Bengaluru Stationhanding over to aHubli-basedWDP-4which would then power the train up to Mysuru Junction.
Since the entire route is now completely electrified, the train is now hauled end to end by a Royapuram or Erode basedWAP-7locomotive which are equipped withhead-on generation(HOG)technology.
Khader Vali

Khader Vali, also spelled Khadar Valli Dudekula, residing inMysoreis a food and nutrition specialists, who advocates consumption ofmilletsto controlLifestyle diseaseslikediabetes,hypertension.He was awardedPadma Shri, the fourth highest civilian award by the Government of India in 2023 and the same was handed over to him by the President of India on 5 April 2023.
Born inKadapadistrict ofAndhra Pradesh, he completed MSc inRegional Institute of Education, Mysoreand Phd in steroids at theIndian Institute of Science,Bangaloreand he became a postdoctoral fellow in Environmental science at Beaverton, Oregon, US.
Khader Vali worked in the US as a scientist and returned to India in 1997.He advocates the benefits of consuming millets in place of rice and wheat and is engaged in studying the benefits of millets since last 20 years.He also works on savingSoil fertilityand right kind of agricultural practices.
Mysore pak

Mysore pakis anIndian sweetprepared inghee. It originated in the city ofMysore,one of the major cities in the Indian state ofKarnataka. It is made of generous amounts ofghee,sugar,gram flour, and oftencardamom.The texture of this sweet is similar to a buttery and densecookie.It is also popular in the neighbouring countries Pakistan and Bangladesh (it is known asMonsurin Bangladesh).
It is prepared and given at weddings and other festivals, including baby showers, in southern India.
TheMaharaja of Mysore,Krishna Raja Wadiyar IV, was a food lover and maintained a large kitchen at theAmba Vilas PalaceinMysore.
Kakasura Madappa, the head chef known for preparing sweets, began experimenting, wanting to present the King with something unusual. Adding gram flour, ghee and sugar, he made a softpaaka(or mixture). Madappa was called in and asked for its name. He said the first thing that came to his mind - 'Mysore Pak'. TheMaharajaloved the sweet so much that he asked Madappa to open a sweet shop outside the premises of the palace.
Paakaor extreme sweet refers to the sticky sugar syrup obtained by simmering sugar with an equal amount of water; specifically for Mysore pak, thesimple syrupheated to thesoftballstage. The syrup is used as the primary sweetening agent in various Indian sweet dishes likeJalebi,Gulab Jamun, Badam puri, Mysore pak and others. The syrup is given taste with spice essences like cardamom, rose, honey etc.Paakasyrup preparation is a skilled art mastered by only a few cooks, some of whom keep their methods secret.
The recipe improved through the years. However, the original sweet made with the original recipe is still available at the famous "Guru Sweets" stores inDevaraja Market, run by Kumar and Shivanand, great-grandsons of Madappa.
Mysore Pak is made fromgram flour,ghee,sugarand water. It is commonly eaten inSouthern India. Other ingredients that may or may not be used areBaking sodaandCardamom.
Below are some of the attributes of the sweet
List of food plants native to the Americas

A number of popular and commercially importantfood plantsare native to theAmericas. Some areendemic, meaning they occur naturally only in the Americas and nowhere else, while others occur naturally both in the Americas and on other continents as well.
When complete, the list below will include all food plants native to the Americas (generamarked with a daggerare endemic), regardless of when or where they were first used as a food source. For a list of food plants and other crops which were only introduced toOld Worldcultures as a result of theColumbian Exchangetouched off by the arrival ofChristopher Columbusin 1492, seeNew World crops.
European potato failure

TheEuropean potato failurewas afood crisiscaused bypotato blightthat struckNorthernandWestern Europein the mid-1840s. The time is also known asthe Hungry Forties. While the crisis producedexcess mortalityand suffering across the affected areas, particularly affected were theScottish Highlands, with theHighland Potato Famineand, even more harshly,Ireland, which experienced theGreat Famine. Extensive emigration was a result of these famines, but even so large numbers in Ireland died as they had almost no access to otherstaple foodsources.
In 2013, researchers usedDNA sequencingtechniques to decodeDNAfrom thepathogenin potato samples from 1845 stored in museums, and compare them to modern genetic types. The results indicated the "strain was different from all the modern strains analysed".
After the blight, strainsoriginating in the Chiloé Archipelagoreplaced earlier potatoes ofPeruvianorigin in Europe.
The effect of the crisis onIrelandis incomparable to all other places, causing one million deaths,up to two millionrefugees, and spurring a century-longpopulation decline. Excluding Ireland, the death toll from the crisis is estimated to be in the region of 100,000 people. Of this,BelgiumandPrussiaaccount for most of the deaths, with 40,000–50,000 estimated to have died in Belgium, withFlandersparticularly affected, and about 42,000 estimated to have perished in Prussia. The remainder of deaths occurred mainly inFrance, where 10,000 people are estimated to have died as a result of famine-like conditions.
Aside from death from starvation and famine diseases, suffering came in other forms. While the demographic impact of famines is immediately visible in mortality, longer-term declines offertilityandnatalitycan also dramatically affect population. In Ireland births fell by a third, resulting in about 0.5 million "lost lives". Declines elsewhere were lower:Flanderslost 20–30%, the Netherlands about 10–20%, and Prussia about 12%.
Emigration to escape the famine centred mainly on Ireland and theScottish Highlands. Elsewhere in theUnited Kingdomand onthe continent, conditions were not so harsh as to completely eradicate the basics of survival so as to require mass migration of the sort experienced in Ireland and Scotland. Over 16,500 emigrated from the Scottish Highlands (out of a population affected by famine of no more than 200,000), many assisted by landlords and theHighland and Island Emigration Society, mainly toNorth AmericaandAustralia, this forming part of the second phase of theHighland Clearances.The global consequence of this was the creation of a substantialIrish diaspora.
The widespread hunger and starvation is commonly thought to be a cause of political changes during the mid 19th century. TheRevolutions of 1848saw widespread dissatisfaction among European peasants who saw a decline in their standard of living and so, along with other reasons, led many to join revolutions in various countries.Similarly, in Ireland, the potato famine saw a rise in Irish nationalism, exemplified in the 1848Young Irelander Rebellion, again partly caused by discontentedness with hunger and the British government's perceived role.
List of European cuisines

This is alist of European cuisines. Acuisineis a characteristic style ofcookingpractices and traditions,often associated with a specificculture.European cuisinerefers collectively to the cuisines ofEurope.European cuisine includes cuisines ofEurope, but can arguably also include non-indigenouscuisines ofNorth America,Australasia,Oceania, andLatin America, which derive substantial influence from European settlers in those regions.
The cuisines of European countries are diverse by themselves, although there are common characteristics that distinguishes European cooking from cuisines of Asian countriesand others. Compared with traditional cooking of Asian countries, for example, meat is more prominent and substantial in serving-size.Wheat-flour bread has long been the most common sources ofstarchin this cuisine, along withpasta,dumplingsandpastries, although the potato has become a major starch plant in the diet of Europeans and their diaspora since theEuropean colonization of the Americas.
International Numbering System for Food Additives

TheInternational Numbering System for Food Additives(INS) is an international naming system forfood additives, aimed at providing a short designation of what may be a lengthy actual name.It is defined byCodex Alimentarius, the international food standards organisation of theWorld Health Organization(WHO) andFood and Agriculture Organization(FAO) of theUnited Nations(UN). The information is published in the  documentClass Names and the International Numbering System for Food Additives, first published in 1989, with revisions in 2008 and 2011.  The INS is an open list, "subject to the inclusion of additional additives or removal of existing ones on an ongoing basis".
INS numbers consist of three or four digits, optionally followed by an alphabetical suffix to further characterize individual additives. On packaging in theEuropean Union(EU), approved food additives are written with a prefix ofE. An additive that appears in the INS does not automatically have a correspondingE number.
INS numbers are assigned by the committee to identify each food additive. INS numbers generally correspond to E numbers for the same compound, e.g. INS 102,Tartrazine, is also E102. INS numbers are not unique and, in fact, one number may be assigned to a group of similar compounds.
Oceanian cuisine

Thecuisinesof Oceaniainclude those found onAustralia,New Zealand, andNew Guinea, and also cuisines from many other islands or island groups throughoutOceania.
Since the region of Oceania consists of islands, seafood is a prominent part of the diet, with vegetables such aspotatoes,sweet potato,taroandyamsbeing the main starch.Coconut, and its derivative products such ascoconut milk,coconut oilandcoconut sugar, is an important ingredient in the tropics of Oceania.
One of the most distinctive styles of cooking throughout Oceania is theearth oven, a method which involves laying food on hot rocks and burying it in earth. The technique originated in Papua New Guinea and was subsequently spread byAustronesianseafarers. It was historically the main method of cooking among thePolynesiansideal to theirtree and root cropsthus made the established pottery culture of theirLapita ancestorsobsolete; some Polynesian peoples in their contact with European explorers centuries later quickly adopted to the latter's metal cookware, as was what happened between theMāoriofPoverty BayconfrontingJames Cook'sHMS Endeavourin 1769.
Other than by climate and produce availability, Australian cuisine has been influenced by the tastes of settlers to Australia.The British colonial period established a strong base of interest inAnglo-Celticstyle recipes and methods. Later influences developed out of multicultural immigration and includedChinese,Japanese,Malaysian,Thai, andVietnamesecuisines.Mediterranean cuisineinfluences fromGreek cuisine,Italian cuisine, andLebanese cuisineinfluences are strong, also influences fromFrench cuisine,Indian cuisine,Spanish cuisine, andTurkish cuisine,German cuisine, andAfrican cuisine. Regional Australian cuisines commonly use locally grown vegetables based on seasonal availability, and Australia also has large fruit-growing regions. TheGranny Smithvariety of apples originated in Sydney, Australia in 1868.In the Southern states ofVictoriaand South Australia, in particular theBarossa Valley, wines and food reflect the region's traditions and heritage.Australia's climate makesbarbecuescommonplace. Barbecue stalls sellingsausagesand fried onion onwhite breadwith tomato orbarbecue sauceare common.
Polynesian cuisineencompasses the culinary practices ofPolynesia, an area notably defined as thePolynesian Triangleand occasionally, thePolynesian outliersthat have been settled byPolynesianseafarers. The vast area of Polynesia has had a great influence on the cuisine itself, differing as a result of climate, geography and neighbouring island groups, such as the practice of harvesting and boiling downcoconut sapin the atolls fromMicronesian peoplesor the harvesting and processing ofsagoin the outliers fromMelanesians. Polynesian cuisine has been influenced by thetraditional ingredientsand preparations of the Polynesians, as well asEuropean,AsianandAmericanculinary practices. The Polynesian cuisine had influenced theMalagasy cuisine.
Kora Khai

Korakhaiis a traditional Odia food, mainly served as aprasadin temples. It is a common food in the state ofOdisha.Pilgrims offers Korakhai as a form of prasad to lordLingaraj.It is also a form of caramelizedLia. Khai is also known by the name of Leeaa in western Odisha.
Caramelization:
Preparation of Kora:
Lia (food)

Lia(Odia:ଲିଆ) (fried paddy) is a prepared food from rice mainly consumed in the region ofOdisha,India.The other varieties areKhai(Odia:ଖଇ) (fried paddy) andUkhuda(Odia:ଉଖୁଡ଼ା)(fried paddy sweetened byjaggery). It is a form ofpuffed rice(Rice puffs while roasting it with heated sand) which is added withjaggerysyrup. "Kora khai", a derived food from "khai" is offered toLingarajainLingaraja temple,Bhubaneswar.
Pampanga Hotel

ThePampanga Hotelis a heritage house in theCity of San Fernando, Pampangain the Philippines.
The building was originally the residence of Asuncion Santos, a daughter of Don Teodoro Santos, Sr. (Dorong Tola), who married Andres Eusebio.  It later became the first site of thePampanga High School. The building later became the site of the Harvardian College, then the Pampanga Hotel and Panciteria. It is now the Pampanga Lodge and Restaurant.
15°01′40″N120°41′35″E﻿ / ﻿15.02784°N 120.69314°E﻿ /15.02784; 120.69314
Parsi cuisine

Parsi cuisinerefers to the traditional cuisine of theParsi peoplewho had migrated into theIndian subcontinentfrom Persia, and currently spread across the modern-day South Asian republics ofIndiaandPakistan.
The basic feature of a Parsi lunch is rice, eaten withlentilsor acurry. Curry is made withcoconutandraswithout, with curry usually being thicker thanras. Dinner would be a meat dish, often accompanied bypotatoesor other vegetable curry.Kachumbar(a sharp onion-cucumber salad) accompanies most meals.
Popular Parsi dishes include:
Also popular among Parsis, but less so elsewhere, are the typical Parsieeda(egg) dishes, which includeakuri(scrambled eggs with spices) and thepora("Parsi"omelette). Also, vegetables likeokra,tomato,potatoand others are often cooked witheggson top.
Traditional breakfasts during the 1930s in Mumbai or in many South Gujarat villages consisted ofkhurchan(offal meats cooked with potatoes in a spicy gravy), and some variant of the ubiquitous  deep-fried, fried or half-fried eggs. In agrarian communities, this would be washed down by copious quantities of coconut toddy, often straight off the tree.
Although in the not-so-distant past, vegetables were considered a 'poor peoples food', there is a presently a trend towards light eating, no red-meat and even vegetarianism.
Common desserts includesev(vermicelli),ravo(sweet semolina pudding) andmalido(a nutty fudge). Also popular arefaludaandkulfi, both of which are adoptions from the cuisines of theIraniandPersian-speaking communities. Wedding feasts traditionally includeLagan nu Custard.
Popular parsi snacks includebhakhra(deep fried sweet dough),batasa(tea biscuits),dar ni pori(sweetened lentils stuffed in a light pastry),doodh na puff(milk froth) andkhaman na ladva(dumplings stuffed with sweetened coconut).
Behram Contractor

Behram Contractor(1930 – 9 April 2001), popularly known asBusybee, was an Indian journalist, humorist, and the founding editor ofThe Afternoon Despatch & Courier, a weekly that was published inMumbaibetween 1985 and 2019.
A tribute paid to him online says: "In the history of Indian journalism, there will never be another humorist like Busybee; he was theArt Buchwaldof India, theP.G. Wodehouseof our times and more, a writer with a brilliant sense of timing for satire and humour, but with a soft and sensitive pen. And with a flow of words that could have readers rolling in their living rooms, offices and suburban trains on their way home; or moist-eyed with emotion and sepia-tinged nostalgia. That was Busybee." (About Busybee)
A prolific and popular writer, Contractor worked atThe Free Press Journal,The Times of India(Bombay), andMid-Daybefore founding his own newspaperThe Afternoon Despatch and Courier(better known asAfternoon) in 1985. He wrote a great deal about his distinctive Parsi heritage, customs and food.
Contractor continued to write articles for theTimes of Indiaand theMiddayunder thepen nameBusybeeeven while serving as editor of his own paper, and wrote the columnRound and About.
Contractor also wrote the series "Eating Out," which featured one of the best Mumbai restaurants, giving a glimpse of many Indian and international cuisines. Described as "the first food writer of the country," Contractor also served as the editor ofUpperCrust, a publication that honored him with 50 quotations.
He was awarded thePadma Shriin 1990,and the Goenka Award for Excellence in Journalism in 1996.
In 1998, Contractor publishedFrom Bombay to Mumbai, a collection of the best of Busybee's columns from 1996 and 1997.
He was aParsi.
In 1985, the "almost confirmed bachelor", as his wife-to-be described him later, married Farzana Contractor, also a journalist.Behram Contractor died in 2001 from aheart attack.
Writing about the newspaper he founded in 1985, his wife Farzana Contractor has commented that she "was among the three reasons that prompted the famous Behram Contractor to launch [The]Afternoon.She recalled the early days of the launch as being tough times.
The paper proprietorKamal Morarkawhen it was shut.
Sev (food)

Sevis a popularIndiansnack foodconsisting of small pieces of crunchynoodlesmade fromchickpea flourpaste, which are seasoned withturmeric,cayenne, andajwainbefore being deep-fried in oil.These noodles vary in thickness.Ready-to-eat varieties of sev, including flavoured sev, are available in Indian stores.
Sev is eaten as a standalone snack and is also sprinkled as a topping on dishes likebhelpuriandsevpuri. Sev can be made at home and stored for weeks in airtight containers.
Sev is a popular snack in India with several regional variations, particularly forchaatsnacks inUttar PradeshandBiharwhere it is eaten topped with sweetenedboondi. The snack is also popular inMadhya Pradesh, especially in the cities ofIndore,UjjainandRatlam, where many snack foods contain sev as a main ingredient. In Madhya Pradesh, sev is used as a side ingredient in almost everychaatsnack food, especiallyratlami sev, which is made from cloves and chickpea flour. Many varieties of sev are sold commercially, such as laung (clove in Hindi) sev, tomato sev, palak sev, plain sev,chanachurand bhujia.
Mota sevis a variety ofsevwhich is bigger in size.
Popular varieties of sev mixed with nuts, lentils and pulses are commonly sold as 'Bombay mix' or chanachur.
While mostly known as a snack food or topping, sev can also be a key ingredient inlegumecurries.  The dish Sev Usal is a curry made with onions, tomato, and gravy cooked with boiled and dried peas. A handful of crunchy sev is added in the liquid pea gravy, much like one adds crunchy cereal to liquid milk.
Parsi Dairy Farm

Parsi Dairy Farmis adairybusiness inMumbaithat was established in 1916. The dairy produces milk,ghee, pasteurized white butter,lassi,kulfisandIndian sweets.
Nariman Ardeshir,a Parsi entrepreneur, established the Parsi dairy farm in 1916. It continued to serve south Bombay households and other districts of Mumbai. The branches are at Dadar, and several districts of Bombay. Parsi milk dairy has reduced from supplying 15,000 litres of milk a day to barely 2,000 litres today. The major bulk of the purchasers are from south Mumbai, from Walkeshwar to Cuffe Parade and Colaba.
Presently, the dairy business of Parsi milk dairy is not very lucrative.The Parsi dairy farm was established on agricultural land in Warvada village, at the Maharashtra-Gujarat border. The family bought the plot in 1968 for livestock and to support its dairy activities. Now it is expected to fetch around Rs 200 crore. During 2006 A labour strike was organised, which crippled the dairy business. The Nariman family claims that the annual turnover today is around Rs 10 crore. Many other competitors are in the market inMumbai, and around Maharashtra.
The Narimans appointed a real estate consultant, Pranay Vakil of Praron Consultancy, to advise them on the land sale. However, it was reported in late August 2015 that the dairy's owners stated that it will not close.
Vivan Bhatena

Vivan Bhatena(born 28 October 1978) is an Indian model and actor who appears predominantly in Hindi films. His notable films includeDangal(2016),Judwaa 2(2017) andRaja the Great(2017).Vivan wonMister India Worldtitle in 2001. In 2016, he was a contestant onFear Factor: Khatron Ke Khiladi 7.
Bhatena was born to aParsifather and aMaharasthrianmother, and grew up watchingHollywood,Hindias wellMarathimovies, earning anMBAbefore entering the entertainment industry as a fashion model.
Bhatena moved from modelling to acting with his first television role as Tulsi Virani's son-in-law Abhishek inKyunki Saas Bhi Kabhi Bahu Thi. He later appeared inMaayka,Kumkum - Ek Pyara Sa BandhanandPyaar Ka Bandhan. Bhatena, the 2001 "Mr. India" title holder,was also seen on the stage inSandiip Sikcand'sChampagne On The House.He was also seen inFalguni Pathak's videoMaine Payal Hain Chankaayi.
Panna cotta

Panna cotta(Italian:[ˈpannaˈkɔtta];Piedmontese:panera cheuita[paˈneraˈkøjta];lit.'cooked cream') is anItaliandessertof sweetened cream thickened withgelatinand molded. The cream may be aromatized withcoffee,vanilla, or other flavorings.
The namepanna cottais not mentioned in Italian cookbooks before the 1960s,yet it is often cited as a traditional dessert of the northern Italian region ofPiedmont.One unverified story says that it was invented by a Hungarian woman in theLanghein the early 19th century.An 1879 dictionary mentions a dish calledlatte inglese(lit.'English milk'), made of cream cooked with gelatin and molded,although other sources say thatlatte ingleseis made with egg yolks, such ascrème anglaise;perhaps the name covered any thickened custard-like preparation.
The dish might also come from the French recipe offromage bavaroisfromMarie-Antoine Carêmeinle pâtissier royal parisien, which is the same as the modern panna cotta, except that one part of the cream is whipped to makechantillyand included in the preparation before adding the gelatin.
The Piedmont region includes panna cotta in its 2001 list of traditional food products.Its recipe includes cream, milk, sugar, vanilla, gelatin,rum, and marsala poured into a mold with caramel.Another author considers the traditional flavoring to be peacheau de vie, and the traditional presentation not to have sauce or other garnishes.
Panna cotta became fashionable in the United States in the 1990s.
Sugar is dissolved in warm cream. The cream may be flavored by infusing spices and the like in it or by adding rum, coffee, vanilla, and so on. Gelatin is dissolved in a cold liquid (usually water), then added to the warm cream mixture. This is poured into molds and allowed to set.The molds may havecaramelin the bottoms, giving a result similar to acrème caramel.After it solidifies, the panna cotta is usually unmolded onto a serving plate.
Although the name means 'cooked cream',the ingredients are only warm enough to dissolve the gelatin and sugar.Italian recipes sometimes call forcolla di pesce('fish glue'), which may literally beisinglassor, more probably, simply a name for common gelatin.
Panna cotta is often served with acoulisofberriesor a sauce ofcaramelorchocolate. It may be covered with other fruitsorliqueurs.
Bavarian creamis similar to panna cotta but usually includes eggs as well as gelatin and is mixed withwhipped creambefore setting.
Blancmangeis sometimes thickened with gelatin orisinglass, and sometimes with cornstarch.
Panna cotta is sometimes called a custard,but truecustardis thickened with egg yolks, not gelatin. A lighter version substitutes cream withGreek yogurt.
Media related toPanna cottaat Wikimedia CommonsPanna Cotta with Red Fruit Sauceat the Wikibooks Cookbook subproject