Summer is coming, weather is increasingly pleases us with sun and warmth and, therefore, very soon we will be faced with the omnipresent heat. During the heat we lose a lot of liquid, so we’d like to drink. It would seem what the problem is, drank a glass of cold water or lemonade and well. But, not all of us know and understand how it is harmful.
Drinking carbonated beverages only leads to stronger feelings of thirst. In addition, these drinks contains high content of glucose: on average, about seven pieces of sugar 300 ml. So how do you cope with the heat without harm and even with profit to their health? We will tell about it today!
Surely everyone knows that in hot, dry areas of the Sahara and Central Asia the locals drink not cold water, and, oddly enough, hot tea. And they are absolutely right! All because when we drink hot or warm drink, it expands the blood vessels, causing the sweating begins. It means a stronger body begins to release heat, and therefore will not be overheating.
In addition, tea, because of the peculiarities of the chemical composition does not show so many important salts from the body as ordinary water. Namely, due to the loss of salts in the heat, often there is dizziness, weakness, heart palpitations and headaches. Ordinary water, even though supplying H2O in the body, but also enhances Continue reading
Culinary traditions of different Nations rarely not at all comparable with the peoples of neighbouring countries. To this rare exception is Japanese cooking, which significantly differs not only from European but also from the traditions of neighboring Asian Nations. The Foundation of cooking is the respect to the original view of the products and high demands for quality.
Origins of cultural traditions historians consider laying on the altars of the kami of the best gifts of the seas, fields and mountains while maintaining its poetic relationship to the products in the form of gifts of nature. The emergence of the concept of dishes related to rice cultivation and the name gohan means food, and transformed into the modern concept of cooked rice. Historically gohan was limited to the equivalent of bread and served as a basis to prepare the condiments, beverages and confectionery. These include sake or rice vodka, Shochu as moonshine and mirin or sweet sake. Rice is the base for cooking the sauce, pasta and bukusu or beer. The peculiarity of cooking rice is the observance of the canons in the absence of salt, spices, oil and clean product type in a defined proportion with water.
To traditional national centenarians are the gifts Continue reading
This is one of the practical works at the course “History” for specialty “Hiking”. Made independently on the basis of standard tasks free choice of topic.
The job determines the result of study of several topics in anthropology and Ethnography.
Korean cuisine has become firmly established in tourist service in many countries and is very highly valued in the Crimea as local residents and tourists.
The Koreans are the main population of the Korean Peninsula. The designation of Koreans in Korean: Choson Saram (cor. 사람 조선) in the Democratic people’s Republic of (North) and Hanguk Saram (cor. 한국 사람) in the Republic of Korea (South).
Koryo Saram (Korean. 고려 사람 (高麗人) “people Bark”) was a Soviet and post-Soviet Koreans, the descendants of Koreans, native stayed or relocated in the 60-ies of the XIX century in the Russian far East (mainly in Primorye).
In anthropological type belong to the East Asian branch of the Mongoloid race. Say in Korean. Many of the questions of the ethnogenesis of the Koreans is not unambiguous. Obviously, in their formation was involved ethnic groups of different origin, and the leading role belonged to the groups, who spoke protoctista languages Continue reading