In the US, mascots are used to pump up crowds at sporting events, or for traumatizing generations of children at Chuck E. Cheese, but in Japan it’s different. There are mascots for towns, aquariums, dentists’ offices, even prisons. There are mascots in cities that tell people not to litter, or remind them to be quiet on the train. Everything has a mascot and anything can be a mascot. The reason why mascots and character culture flourish in Japan is connected with the nation’s fascinating history with mythical monsters known as Yokai.
Did Ancient Rome or Ancient (Han) China know about each other? Did these two empires communicate, did they trade and what did they think of each other?
IN no other land has the baking and consumption of bake-stuffs grown to such an extent as it has within the past few years in this country. Even in the household of the most humble workman, as in the mansion of the rich and prosperous merchant, the American cook and housewife is generally more praised and esteemed for her good bread, pastry and desserts, than for meat cooking. In looking over the numerous cook books that are now placed so freely before the public, the inexperienced can find no way of learning how or why the recipes read as they do. Before any success in baking can be expected, the cook, baker or housewife must be educated to all the particulars of the materials they are about to use.
It is the main object of this work to show in plain language all who are interested how to become successful in baking; the theories of how to put together and how to change recipes, when the same grades or brands of materials are not on hand. Judgment and common sense must be displayed to insure success. Did you ever hear a woman say, “I had good luck to-day with my cakes,” but alas, the next time, “Oh, I had such bad luck with my baking”? There it is; one day good luck, the next time ashamed to show the result of her labor, and all the good materials wasted. It is the lack of theoretical knowledge about baking that brings the bad luck, and many a professional baker is not able to explain the real cause of the mishap. The theories herein laid out plainly before the reader are all the result of careful, practical experiments, and are based upon accomplished facts. Being confident of the success of my efforts in demonstrating some new and practical points to all interested in baking, and wishing to prepare delicious desserts, I shall herewith give my recipes in several parts, each part treating upon a different branch in the art of baking.
I love learning about history I haven’t been exposed to before. These short videos fill in blank spots in my knowledge and help knit together the story of the past. — Douglas
In 1989, a wave of revolution swept across Eastern Europe, disrupting the Communist governments of Poland, East Germany, Czechoslovakia, Bulgaria, Hungary and of course, Romania. But how did the Romanian Revolution play out and why couldn’t Nicolae Ceaușescu or the authorities stop it like they had done previously? And why did it end the way it did? With the same people still in power and the Ceaușescu’s subject to a mock trial.
HIGH COMMISSIONER FOR CANADA Canada House, London, S.W. 1
THIS little book contains recipes for a number of delectable dishes that can be prepared easily and quickly from preserved or packaged foods and is intended to provide several more links in the chain of distribution between the Canadian producer and the consumer.
The book tells you something of which Canadians are justly very proud: that no other country produces food under more hygienically perfect conditions. The same standards are maintained in our home and export markets: the former because the health of the people is a paramount concern; the latter because we jealously guard our good name.
The principal Canadian pure food products which the recipes cover are dealt with under separate headings and you are asked not only to use them but to give them a fair trial by preparing them in the most appetizing manner. They are good, wholesome, and delicious: each in its own class as near perfection as can be attained. You are urged to buy them because they are good, and not simply because they are Canadian. All things being equal, you are requested to give a logical preference to the Canadian product over the foreign.
The recipes given are quite comprehensive within the field that the book covers, and it is felt that they will prove extremely useful.
A Christmas Carol (1843) is the most filmed and televised of Dickens’ works. Many will warmly remember the 1951 Alastair Sim version, but how many are aware of A Carol for Another Christmas (1964), a propaganda film produced in support of the UN, or The Passions of Carol (1975), which attempted to highlight the evil of the pornographic industry? How do the different versions reflect the politics and culture of their own particular times? What makes a good Carol movie? Is it truth to the original or is it something else?
Thanks to Italy’s rich history, if you dig a little bit you’re sure to find something special—even in unexpected places. This was made clear in Verona, where the city has been excavating a privately owned vineyard since the fall. And now, their hard work has paid off as archaeologists have uncovered a pristine mosaic floor dating back to the 1st century CE.
It’s an incredible find in an area that’s long been recognized to house treasures from ancient Rome. In fact, according to local sources, the land was known to sit on top of Roman artifacts since at 19th century. Some mosaics, which are on display in a city museum, were already excavated from the site in the 1960s.
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