sites of hotels="sites of hotels" i am going to Rome for 3 days and i would like to know which sites to take in?
Also does anyone know of any reasonably priced hotels in the centre close to the sites. The hotels i have looked at so far seem to be out of town. Thak you.
With three days, you'll be able to cover all the major tourist sites pretty well:Colosseum, the Forum, the Pallatine Hills, the Capitoline Museum, Mouth of Truth, the Pantheon, Trevi Fountain, Piazza Navonna, and Piazza di Spagna, St Peter's and the Vatican Museum. When you go to the Pantheon, it's worth going around to the left of the building and following the street to Santa Maria Sopra Minerva (with the oblisk with the elephant in front of the church. The interior is worth a visit. The St Peter in Chains Church is worth visiting too.
If you're looking for cheap and close in Rome, a good option may be the Hotel Romano (75 euro)http://en.venere.com/hotels_rome/kolosse... It's very close to the Forum & Colosseum and within walking distance of two metro stops and the Termini train station.
Another option about 2 blocks to Roma Termini is the Serena (90 euro) http://en.venere.com/hotels_rome/esquili...
You can use the venere site to narrow down your search to a particular district and then sort by price, rating, etc. There are guest reviews of the hotels to give you an idea of what to expect.
Google Places Hotel Review Tips- Get more traffic to your business!
asia laos="asia laos" i want to travel to asia(thailand, laos, cambodia, vietnem)then to australia-but i am terrified of spiders!?
can someone who has travelled to these places please tell me if you have had many encounters with spiders as i don't think i will be able to go on my trip if i will be seeing spiders often..thank you! - i will hyperventilate and possibly die if i see a spider any larger than a penny! in specific i'm just more scared in finding one where i will be staying/sleeping.. is it common for spiders to go into the buildings?
I guess it's your choice either death or stay at home, because these countries do have spiders and I've seen some big ones in my time here.
R-16 South East Asia 2011 Final - Laos Lao Bang Fai (Left) vs Taiwan Formosa Crew (Right)
The world is full of marquee holiday destinations – famous places which everyone knows about: Victoria Falls, the Pyramids, the French Alps and anon. These places must be seen, however, there are some great locations which might just pass you by – they are far less famous, but still absolutely worth seeing. Here are three below the radar destinations.
Laos is one of the most stunning countries in the world. Its geography consists of beautiful limestone mountains and verdant rainforest which fall aside the shores of the mighty Mekong River. Laos is unfortunately overshadowed by its louder neighbours, Vietnam and Thailand, yet it would be a shame to miss it, if only for the jaw-dropping scenery and the incredible friendliness of the local people.
Slovenia is largely forgotten when people take their tours of Europe – this is a great pity as the country offers a delightful combination of peaceful towns and scenery. The landscape is characterised by mountain peaks and meadows, while the towns have a pleasant, slightly subdued air to them. Like Laos, the people are incredibly friendly and are always willing to welcome foreign travellers.
Finally, the Florida Keys are an essential trip for nature lovers. This string of thousands of islands is a beautiful stretch of the world – here you will see some of the most wonderful coral in the world as well as a huge variety of marine life. Holidays to the Florida Keys are a great option if you want some sun.
These three destinations are great options if you want to have a superb holiday, but take in something a little bit different.
About the Author
Frankie Jones has over 15 years experience in the travel industry. He thoroughly enjoys writing about cruise and stay packages.
hotel deals in="hotel deals in" I'm traveling with my family of 5 to Barcelona in august, recommend any good hotel deals near the city center?
I know we are going to need to rooms because we are a family of 5 but if anyone can find a room that fits 5 people, that would be great. We need a hotel that has air conditioning and laundry.
Ok, head over to http://www.resideo.com/es/barcelona and click the "Check Availability" button. Choose your dates, select the adults/children, then submit the form.
The results are first sorted by distance from the city center -- so, check out the results, view pics, & book online.
Good luck, and have fun!
Hot Hotel Deals & Unpublished Rates at Top Destinations
The region that has become Palestine has a varied past and as such, its cuisine has contributions from various cultures. After Palestine was conquered by the Muslims, it became part or province of a Greater Syria under the name Jund Filastin. Therefore, many aspects of Palestinian cuisine are similar to the cuisine of Syria especially in the Galilee. Modern Syrian-Palestinian dishes have been generally influenced by the rule of three major Islamic groups: the Arabs, the Persian-influenced Arabs and the Turks.
The Arabs that conquered Syria and Palestine had simple culinary traditions primarily based on the use of rice, lamb and yogurt, as well as dates. The already simple cuisine did not advance for centuries due to Islam's strict rules of parsimony and restraint until the coming of the Abbasid Caliphate that established Baghdad as its capital. Baghdad was historically located on Persian soil and henceforth, Persian culture was integrated into Arab culture during the 800-1000s as ideas spread throughout central areas of the Abbasid empire. The Arab geographer al-Muqaddasi said this of Palestine's foods:
From Palestine comes olives, dried figs, raisins, the carob fruit... from Jerusalem comes cheeses and the celebrated raisins of the species known as Ainuni and Duri, excellent apples... also pine nuts of the kind called Kuraish-bite, and their equal is not found elsewhere... from Sughar and Baysan come dates, the treacle called dibs and rice.
Village oven, taboon, in Palestine. Photo taken 1898-1914 by American Colony, Jerusalem.
The cuisine of the Ottoman Empire which incorporated Palestine as one of its provinces in 1512-14 was partially made up of what had become, by then a "rich" Arab cuisine. After the Crimean War, in 1855, many other communities including Bosnians, Greeks, French and Italians began settling in the area especially in urban centers such as Jerusalem, Jaffa and Bethlehem. These communities' cuisines contributed to the character of Palestinian cuisine, especially communities from the Balkans. Until around the 1950s-60s, the main ingredients for rural Palestinians was olive oil, oregano and bread baked in a simple oven called a taboon. G. Robinson Lees, writing in 1905, observed that "The oven is not in the house, it has a building of its own, the joint property of several families whose duty is to keep it always hot."
Regional cuisines
See also List of Palestinian dishes by region
There are three primary culinary regions in historical Palestine - the Galilee, Gaza and the West Bank (which has its own culinary subregions ranging from north to south). In the Galilee, bulgur and meat (beef or lamb) are primary ingredients that are often combined to form several variations of dishes ranging from a family-sized meal to a side dish. However, in the West Bank and the Gaza Strip, the populations have a cooking style of their own. In the West Bank, meals are particularly heavy and contrast from the foods of the northern Levant. Main dishes involve rice, flatbreads and roasted meats. The staple food of the inhabitants in the Gaza Strip is fish due to its location on the Mediterranean seacoast. Their culinary influences are also strongly affected by traditional Egyptian cooking and chili peppers, dill seeds and garlic the most common seasonings. Although the cuisine is diverse, generally Palestinians are not restricted to the foods of their specific region and there is constant culinary diffusion amongst them. Although, because of Gaza's isolation from other Palestinian and Levantine Arab areas, their cooking styles are less known in the region.
Galilee
A plate of kubbi balls with a garnishing of mint leaves
The Galilee is very similar to Lebanese cuisine, due to extensive communication between the two regions before the establishment of Israel. The Galilee specializes in a number of meals based on the combination of bulgur, spices and meat, known as kubbi by Arabs. Kubbi bi-siniyee is a combination of minced lamb or beef mixed with pepper, allspice and other spices wrapped in a bulgur crust, then baked. Kubbi bi-siniyee could serve as the main dish during a Palestinian lunch. Kubbi neyee is a variation of kubbi directly imported from Lebanon, that is served as raw meat mixed with bulgur and a variety of spices. It is mostly eaten as a side dish and pita or markook bread is used for scooping the meat. Since the dish is raw, whatever is not eaten is cooked the next day in either the baked version or as fried kubbi balls.
Manakeesh is also a very common breakfast food. It is somewhat like pizza, but topped with a number of mixtures. The most common are homemade cheese and olive oil, oregano with sesame and oil, and onions with spices and hot sauce. They go very well with a cup of tea, fresh vegetables and herbs, olives, and lebeneh (homemade yogurt strained to the consistency of cream cheese) on the side.
Lahm bi ajeen (literally translated: meat with dough) is also similar to manakeesh and is excellent with the slightly sour Arabic yogurt drink.
A special occasion meal in the Galilee consists of Roasted Lamb or any other type of meat complimented by a mixture of rice with chopped lamb and flavored with an assortment of spices, usually garnished with chopped parsley and toasted nuts. shish kebab or lahme mashwi and shish taouk are grilled meats on skewers and are commonly eaten after an array of appetizers known as the maza.
Maza basically is appetizers, and a bunch of them at that which usually include hummus (sometimes topped with meat), baba ghannouj, tabouli, lebeneh, grape leaves (usually stuffed with meat, but sometimes with vegetables) kubbi (as mentioned above in any form), olives and pickles, and many many more.Ackawi, a semi-hard cheese common throughout the Middle East and among the Arab diaspora originated in the city of Acre along the Galilee's coast. Acre is pronounced Acka, from which the cheese receives its name.
West Bank
Musakhan bread
Musakhan is a common main dish that originated in the Jenin and Tulkarm area in the northern West Bank. It consists of a roasted chicken over a taboon bread that has been topped with pieces of fried sweet onions, sumac, allspice and pine nuts. Maqluba is an upside-down rice and baked eggplant casserole mixed with cooked cauliflowers, carrots and chicken or lamb. The meal is known throughout the Levant but among Palestinians especially. It dates back to the 13th century.
A siniyyeh of Mansaf
Mansaf is a traditional meal in the central West Bank and Naqab region in the southern West Bank, having its roots from the Bedouin population of ancient Palestine. It is mostly cooked on occasions such as, during holidays, weddings or a large gathering. Mansaf is cooked as a lamb leg or large pieces of lamb on top of a taboon bread that has usually been smothered with yellow rice. A type of thick and dried cheesecloth yogurt from goat's milk, called jameed, is poured on top of the lamb and rice to give it its distinct flavor and taste. The dish is also garnished with cooked pine nuts and almonds. The classic form of eating mansaf is using the right hand as a utensil. For politeness, participants in the feast tear pieces of meat to hand to the person next to them.
Maqluba with lamb
In addition to meals, the West Bank's many subregions have their own fruit-based jams. In the Hebron area, the primary crops are grapes. Families living in the area harvest the grapes in the spring and summer to produce a variety of products ranging from raisins, jams and a molasses known as dibs. The Bethlehem area, Beit Jala in particular, and the village of Jifna are known regionally for their apricots and apricot jam as is the Tulkarm area for its olives and olive oil.
Gaza
The cuisine of the Gaza Strip is influenced by both neighboring Egypt and its location on the Mediterranean coast. The staple food for the majority of the inhabitants in the area is fish. Gaza has a major fishing industry and fish is often served either grilled or fried after being stuffed with cilantro, garlic, red peppers and cumin and marinated in a mix of coriander, red peppers, cumin, and chopped lemons. Besides fish, as well as other types of seafood, Gazan cooking styles are affected by Egyptian culinary influences. This generally includes using hot peppers, garlic and chard to flavor many of their meals. Zibdieh, is a clay pot dish that consists of shrimp baked in a stew of olive oil, garlic, hot peppers, and peeled tomatoes. Crabs are cooked and then stuffed with a red hot pepper paste called shatta.
A dish native to the Gaza area is Sumaghiyyeh. The meal consists of water-soaked ground sumac mixed with tahina. The mixture is added to sliced chard and pieces of stewed beef and garbanzo beans and then additionally flavored with dill seeds, garlic and hot peppers. It is often eaten cool with khubz. Rummaniyya depends on the particular time of the year and it is made up of unripened pomegranate seeds, eggplant, tahina, garlic, hot peppers and lentils. Fukharit adas is a slow-cooked lentil stew flavored with red pepper flakes, crushed dill seeds, garlic, and cumin, traditionally made during winter and early spring.
Qidra is a rice dish named after the large clay vessel and clay oven that is used baked it. In the oven, the rice is cooked with pieces of meat, often lamb, whole garlic cloves, garbanzo beans, cardamom pods, and various other spices such as, turmeric which gives it a yellow color cinnamon, allspice, nutmeg and cumin. Plain rice cooked in meat or chicken broth and flavored with mild spices including cinnamon is known as fatteh ghazzawiyyeh. The rice is layered over a thin markook bread known as farasheeh, smothered in ghee (an Egyptian variation of butter) and topped with stuffed chicken or lamb. The meal is eaten with green peppers and lemon sauce.
Types of meals
Bread meals
See also List of Palestinian breads
Sfiha patties
Palestinians bake a variety of different kinds of breads: they include khubz, pita and markook and taboon. Khubz is an everyday bread and is very similar to pita. It often takes the place of utensils; It is torn into bite size pieces and used to scoop various dips such as hummus or ful. Markook bread is a paper-thin unleavened bread and when unfolded it is almost transparent. Taboon receives its name from the ovens used to bake them.
A Palestinian woman baking markook bread in the village of Artas near Bethlehem
There are several types of sandwich and pizza-like foods eaten by the Palestinians, including manaeesh, sfiha, fatayer and shawarma. Manaeesh is a baked flat bread, usually topped with za'atar and olive oil. simboseh and fatayer are baked or sometimes fried doughs stuffed with minced meat and cooked onions or snobar (pine nuts). Fatayer is usually folded into triangles and unlike simboseh, it could be filled with spinach or za'atar.
Sfiha is a baked miniature flatbread, topped with lamb and cooked red peppers or tomatoes. Shawarma is mostly served in a long folded roll of khubz wrapped around shaved lamb or chicken accompanied by pickled turnips and cucumbers, tomatoes, onions and tahina. Shawarma could also be served as lamb slices on a plate with tahina as a side dish. Falafel are fried peppered fava beans or sometimes chickpeas, parsley and onions fried together into small patties. They're usually served and eaten wrapped in khubz.
Mahashi
A family-sized serving of waraq al-'ainib
Mahashi dishes are composed of stuffed vegetables such as, eggplants, baby pumpkins, potatoes, carrots and marrows as well as a variety of leaf vegetables, primarily grape leaves, cabbage leaves and less often chard. Mahashi requires delicacy and time the main reason it is prepared before the day it is cooked and served. Many female family members participate in the rolling and stuffing of the vegetables, relaxing the amount of individual effort required.
Waraq al-'ainib (grape leaves; known as dolma in Western and Balkan countries), is a mahashi meal reserved for large gatherings. The grape leaves are normally wrapped around minced meat, white rice and diced tomatoes, however meat is not always used. It is then cooked and served as dozens of rolls on a large plate usually accompanied by boiled potato slices, carrots and lamb pieces. Kousa mahshi are zucchinis stuffed with the same ingredients as waraq al-'ainib and usually served alongside it heavy meals. If made with a large number of zucchinis it is known as waraq al-'ainib wa kousa.
Dips and side dishes
See also List of Palestinian dips and List of Palestinian cheeses
A plate of hummus, garnished with paprika and olive oil and pine nuts
Bread dips and side dishes such as, hummus, baba ghanoush, mutabbel and labeneh are frequented during breakfast and dinner. Chick peas are commonly served as hummus bi tahini, boiled and ground beans mixed with tahini (sesame paste) and sometimes lemon juice. It is often is slathered in olive oil and sometimes sprinkled with paprika, oregano and pine nuts; the latter are especially popular in the West Bank. The town of Abu Ghosh west of Jerusalem, is a popular hummus destination for Israelis and tourists. Chick peas are also be mixed, boiled or cooked with ful (fava beans), resulting in a entirely different dish, mukhluta, with a distinct flavor and brownish color.
Baba ghanoush is an eggplant or aubergine salad or dip with several variants. The root of all the variants is broiled and mashed eggplant and tahini lathered with olive oil, which can then be flavored with either garlic, onions, peppers, ground cumin seeds, mint and parsley. Mutabbel is one of the spicier variants that receives its zest from green chili peppers.
Jibneh Arabieh or jibneh baida is a white table cheese served with any of the above dishes. Ackawi cheese is a common variation of jibneh baida. Ackawi cheese has a smoother texture and a mild salty taste. Labaneh is a pasty yogurt-like cream cheese either served on a plate with olive oil and za'atar - which is generally called labeneh wa za'atar - or in a khubz sandwich.
Salads
See also List of Palestinian salads
Tabbouleh with lettuce and wedges of lemon
A simple Palestinian salad is salatat bandura (tomato salad), composed of diced tomatoes, scallions and cucumbers combined with olive oil, garlic, lemon juice and salt. Tabbouleh is a Mediterranean-style table salad originating in the Levant. The salad is made from parsley pieces, bulgur, diced tomatoes, cucumbers and is sauted with lemon juice and vinegar. In 2006, the largest bowl of tabbouleh in the world was prepared by Palestinian cooks in the West Bank city of Ramallah. Fattoush is a combination of toasted bread pieces and parsley with chopped cucumbers, radishes, tomatoes and scallions and flavored by sumac. Dagga is a Gazan salad usually made in a clay bowl and is a mix of crushed tomatoes, garlic cloves, red hot peppers, chopped dill and olive oil. Its seasoned with lemon juice immediately before being served.
Salatah arabieh or "Arab salad" is a salad used with most meals. Romaine lettuce, tomatoes and cucumbers are the main ingredients. Lettuce is cut into long strips, then chopped into thin strands, the tomatoes and cucumbers are chopped into cubes. Finely chopped parsley and mint give it a "particular zest" according to chef Ali Qleibo. A pinch of salt, the juice of a whole fresh lemon and several tablespoons of olive oil are used for final touch ups.
Sweets
A siniyyeh of Kanafeh
Palestinian desserts include baklawa, halawa and kanafeh, as well as other semolina and wheat pastries. Baklawa is a pastry made of thin sheets of unleavened flour dough, filled with pistachios and walnuts sweetened by honey. Halawa is a block confection of sweetened sesame flour served in sliced pieces. Muhalabiyeh is a rice pudding made with milk and topped with pistachios or almonds.
Kanafeh, a well-known dessert in the Arab World and Turkey, originated in the city of Nablus in the northern West Bank in the early 1400s. Made of several fine shreds of pastry noodles with honey-sweetened cheese in the center, the top layer of the pastry is usually dyed orange with food coloring and sprinkled with crushed pistachios. Nablus, to the present day is famed for its kanafeh, partly due to its use of a white-brined cheese called Nabulsi after the city. Boiled sugar is used as a syrup for kanafeh.
Snack foods
It is common for Palestinian hosts to serve fresh and dried fruits, nuts, seeds and dates to their guests. Roasted and salted watermelon, squash and sunflower seeds as well as, pistachios and cashews are common legumes. Watermelon seeds, known as bizir al-bateekh are eaten regularly during various leisurely activities: playing cards, smoking nargila, conversing with friends or before and after meals.
Meal structure
Palestinian culture and life revolves around food in every aspect, whether it is an ordinary day or a special occasion such as a wedding or holiday. Meals are structured in a cyclical order by Palestinians and span into two main courses and several intermediate ones like coffee, fruits and sweets as well as dinner. Like in most Arab cultures, meals are a time to spend with family and could last 1-2 hours depending on the specific time of the day. Unlike other cultures, lunch is the primary course and breakfast and dinner are lighter in contents.
Iftur (lit. 'breakfast') is a term for breakfast, usually consists of fried eggs, olives, labaneh, olive oil or jams. Hummus bi tahini is also eaten primarily during this time the day.
Gheda is a term for lunch, usually late in the afternoon. Lunch is the heaviest meal of the day and main ingredients could include rice, lamb, chicken, cooked vegetables and forms of mahashi.
Asrooneh Derives from the word 'Aasr (lit. 'afternoon') is a term for the consumption of a variety of fruits and legumes after gheda.
'Asha is a term for dinner, usually eaten anytime from 8-10 pm. 'Asha is simpler than gheda and some foods consumed include fatayer, hummus bi tahini, a variety of salads and a Levantine-style omelette called ijee.
'Hilew Sometimes after or just before 'asha as well as when hosting guests come various sweets. Baklawa is common and is usually purchased from pastry shops instead of made at home like muhallabiyeh.
Shay wa Kahwe Tea and coffee are served in throughout the day in before, after and between iftur, gheda and 'asha.
Dining out
A maqhah in Jerusalem during Ottoman rule in Palestine, 1858
Mata'im Offer a brilliant array of cold appetizers known as the mezze. Notably, hummus bi tahini, mukhluta, sometimes nearly a dozen variations of aubergine salad, tabbouleh, fattoush, chili pepper and red cabbage salads and dishes made up by the chef are served. Kibbee balls and sfiha are the primary hot appetizers available. Heavy meals are rarely provided by restaurants, instead however, the entres include shish kebab, shish taouk, rack of lamb and chicken breasts.
al-Maqhah Serve hot beverages and soft drinks and are usually restricted to male customers who take part in leisurely activities like playing cards or backgammon and smoking argileh (Arabic for hookah).
Coffee Shops Found in the newer areas of cities and major towns. Although the English word is used to name these places, the items served are of Middle Eastern flavors. These new cafes are the gathering places of the younger generation of males and females alike, where they can smoke Nargilas and have various types of coffees and teas. Food is rarely served at such locations.
Mahal 'hilewayet Found in the souks of cities and major towns, they offer a wide range of sweets common with Palestinians, such as, kanafeh, baklawa and anise-flavored cookies. Family-run shops often serve at least one type of sweet that they themselves created.
Mahal falafel Sandwich shops that offer mainly falafel and shawarma with several different contents.
Beverages
See also List of Palestinian beverages
Palestinian women grinding coffee, 1905
Arak bottles
Homemade fruit juices are also a common household drink during warm days and during Ramadan, the holy month for fasting by Muslims. A warm drink made from sweetened milk with salep garnished with walnuts, coconut flakes and cinnamon, is known as sahlab and is primarily served during the winter season.
A widely consumed liquor by Palestinian Christians and many less-stringently observant Muslims is Arak. Arak is a clear anise flavored alcoholic drink that is mixed with water to soften it and give it a creamy white color. It is consumed during special occasions such as holidays, weddings, and gatherings or with the mezze. Beer is also a consumed drink and the Palestinian town of Taybeh in the central West Bank contains the only beer brewery in the Palestinian territories. In addition to regular beer, the brewery produces non-alcoholic beer for conservative Muslims. Soft drinks are also common in Palestinian homes and the city of Ramallah contains a Coca-Cola bottling plant, while Gaza, Hebron and Nablus have distribution centers. A Pepsi-Cola plant in Gaza was shut down in 2007.
Coffee and tea
Two hot beverages that Palestinians consume is coffee served in the morning and throughout the day and tea which is often sipped in the evening. Tea is usually flavored with na'ana (mint) or maramiyyeh (sage). The coffee of choice is usually Turkish or Arabic coffee. Arabic coffee is similar to Turkish coffee, but the former is spiced with cardamom and is usually unsweetened.
Among Bedouins and most other Arabs throughout Palestine, bitter coffee, known as gahwah sadah (Lit. plain coffee), was a symbol of hospitality. Pouring the drink was ceremonial; it would involve the host or his eldest son moving clockwise among guests who were judged by age and status pouring coffee into tiny cups from a brass pot. It was considered "polite" for guests to accept only three cups of coffee and then end their last cup by saying dyman, meaning "always", but intending to mean "may you always have the means to serve coffee".
Holiday cuisine
There is a sharp difference of Palestinian courses eaten on a daily basis in comparison to those reserved for holidays which include family and religious occasions for both Muslims and Christians.
Ramadan
In the past, during the fasting month of Ramadan, the Musaher of a town would yell and beat his drum to wake up the town's residents for suhoor (lit. 'of dawn') - usually very early in the morning, ranging from 4-6 am. The meals eaten during this time are light and foods include labeneh, cheese, bread and fried or boiled eggs along with various liquids to drink. The muezzin's call to dawn prayers signaled the beginning of sawm or fasting.
Breaking the day's fasting traditionally begins with the brief consumption of dates and a chilled beverage. Palestinians make a variety of fruit-based beverages, including the flavors, tamar Hindi or tamarind, sous or licorice, kharroub or carob and Qamar Eddine. Tamar Hindi is made by soaking tamarinds in water for a many hours, then straining, sweetening and mixing it with rose water and lemon juice. Kharroub is made similarly except instead of tamarind, carob is used. Qamar Eddine is made of dried apricots boiled into a liquid and chilled.
The term iftar has a different meaning in Ramadan where it is used to describe the 'breaking of fasting' unlike its common meaning of breakfast in the morning. Iftar begins with soup, either made from lentils, vegetables or freekeh. Shurbat freekeh ("freekeh soup") is made from cracked, green wheat cooked in chicken broth. There is a wide variety of meals served during iftar, ranging from small plates or bowls vegetable-based courses or saniyyehs (large plates or trays) of a particular meat. Common small dishes on the dinner table are bamia a name for okra in tomato paste, mloukhiyeh a corchorus stew or maqali, an array of fried tomatoes, aubergines, potatoes, peppers and zucchini. Pilaf or plain freekeh are normally served alongside the dinner meat. Each household prepares extra food to provide for their neighbors and the less fortunate who must receive an equal version of the food eaten at home.
Holiday sweets
A common Palestinian dessert reserved only for Ramadan is qatayef, which could be provided by the numerous street vendors in several major Palestinian cities or towns as well as typical Palestinian households. Qatayef is the general name of the dessert as a whole, but more specifically, the name of the batter that acts as a base. The result of the batter being poured into a round hot plate appears similar to pancakes, except only one side is cooked, then folded. The pastry is filled with either unsalted goat cheese or ground walnuts and cinnamon. It is then baked and served with a hot sugar-water syrup or sometimes honey.
Ka'ak bi 'awja is a semolina shortbread pastry filled with ground dates called 'ajwa or walnuts. The dessert is a traditional meal for Christians during Easter, however, ka'ak bi awja is also prepared towards the end of Ramadan, to be eaten during Eid al-Fitr - a Muslim festival immediately following Ramadan, as well as during Eid al-Adha. During Mawlid the holiday honoring the birth of the Islamic prophet Muhammad Zalabieh which consists of small, crunchy deep fried dough balls in dipped in syrup, is served. The dough is made from flour, yeast and water.
A special pudding called mughli is prepared for a new born child. The dessert is made of ground rice, sugar and a mixture of spices, garnished with almonds, pine nuts and walnuts. An infant's new tooth is celebrated with bowls of sweetened wheat or barley and sweets served after a child's circumcision include baklava and Burma. Christian families in mourning serve a sweet bun known as rahmeh. It is a food eaten in remembrance of the dead and as a gesture of blessing the soul of the deceased person. The Greek Orthodox Church offer a special tray with cooked wheat covered with sugar and candy after a memorial service.
See also
Arab cuisine
Israeli cuisine
Levantine cuisine
List of Palestinian dishes
References
Wikimedia Commons has media related to: Cuisine of Palestine
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^ a b c d e f Meals of the Day This Week in Palestine, Turbo Computers & Software Co. Ltd. March 2002, Accessed on 2008-01-07.
^ Farsoun, Samih K.Culture and customs of the Palestinians (2004) Greenwood Publishing Group: pp.65-66
^ One for the record books Institute for Middle East Understanding. 2006-06-14. Accessed on 2007-12-19.
^ Fattoush The New York Times Company. 2006-07-26. Accessed on 2007-12-23
^ Qleibo, Ali. Tamarind, Tomatoes and Dried Yoghurt The Aesthetics of the Palestinian Cuisine This Week in Palestine. June 2006.
^ a b c d e f The Palestinian kitchen: Foods of Ramadan Mustafa, Sufian. Institute for Middle East Understanding, (Extracted from This Week in Palestine). 2007-09-22. Accessed on 2007-12-23.
^ a b Restaurants Mustafa, Sufian. This week in Palestine, Turbo Computers & Software Co. Ltd. November 2002
^ Zalatimo Sweets This week in Palestine, Turbo Computers & Software Co. Ltd. June 1998, Accessed on 2008-01-09.
^ Kershul, Kristine K. Arabic, a language map. Bilingual Books Incorporate. ISBN 0944502180
^ Abu Shanab (Uncle Mustache) Falafel This week in Palestine, Turbo Computers & Software Co. Ltd
^ Culture and Attraction: Gastronomy Centre for Cultural Heritage Preservation
^ Where the West Bank meets Bavaria BBC News Martin Asser, September 2007
^ Middle East Rumors The Coca-Cola Company. 2006-12-31. Accessed on 2007-12-19.
^ Soft Drink Fizz Goes Flat in Gaza TIME Tim McGirk, December 13, 2007. Accessed on 2009-09-19
^ A Taste of Palestine: Menus and Memories (1993). Aziz Shihab. Corona Publishing Co. p.5 ISBN 978-0931722936
^ Qatayef (Ramadan pancakes) This Week in Palestine, Turbo Computers & Software Co. Ltd. 2007-07-09 Accessed on 2008-01-07.
^ Ramadan in the Old City This week in Palestine, Turbo Computers & Software Co. Ltd. November 2004, Accessed on 2008-01-08.
^ a b c Dishes for Special Occasions Khoury, Samia, This Week in Palestine, Turbo Computers & Software Co. Ltd. June 2006, Accessed on 2008-01-07
^ A tale of two Easters:Easter Cookies with Dates (Kaak bi Ajwa) Saekel, Karola. Institute for Middle East Understanding (IMEU), (originally published by the San Francisco Chronicle. 2007-04-04. Accessed on 2007-12-18
External links
The rich flavors of Palestine Mai M. Farsakh, This Week in Palestine, Jun 21, 2006
Palestinian Cuisine IMEU, JAN 16, 2006
Hummus, a Palestinian staple by Lailie Ibrahim, Mar. 31, 2006
Ramadan in Palestine at the Institute for Middle East Understanding
Aziz Shihab, A Taste of Palestine: Menus and Memories, Corona Publishing Co. ISBN 0931722934
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laos adventure_2="laos adventure" Hill tribes in Thailand?
Ive stayed with Akha, Lahu, Karen tribes in the past and had a great adventure but now Im looking for a more remote tribe preferably not on the tourist trail..any suggestions
Im in Chiang Mai right now but am happy to tavel anywhere in Thailand even to Laos....
I live in Tak and there are many Lisu here - and Muser, but they are not unusually remote. The villages are tucked away to themselves in the mtns, certainly not on any tourist trail, but they have easy access to get out and sell their goods as all is accessible. These are real villages, not trekking destinations. If that would interest you, let me know, you can email me.
I have worked with extremely isolated Karen and that was very different, but not open for any visitors.
retire in laos="retire in laos" Is it possible to retire in Laos with this much money?
I am looking for a country to retire to and I found Laos. I did some calculating (but my math is terrible) and came up with the figure of 72,000,000 kip, give or take, to live there. Can I live cheaply in Laos with that much money, retired?
It's a good question. I would say yes and no. There are many things to take into account. It's also depends where you'll be living in Laos and how you plan to live. If you'll totally be retired (won't do anything to earn even a small income) then this amount may last for around 2-3 year max. Here is my estimation:
Rent: $200/month --> $2,400/year Food: $150 or 200/month -->$1800 or 2,400/year Electricity+water supply: $30/month --> $360/year Total: $4560 or $5160 (this is more than half of the money already)
This estimation is base on living expenses in city like Vientiane and Luang Prabang where things are more expensive. You can live cheaper in the countryside, but Lao countryside might not be what you might have in mind.
if you can and want to work, it's possible to find a teaching job in private schools in your community for few hours a week to earn an income which might cover your food or rent (in cities).
While it might be hard to find anything to do to earn an income in the country side, your $ can go longer as rent and other expenses are lower. And if you adapt well and/or can volunteer to do somethings like teaching English to the kids in the community you might be considered one of their family members, which means they will share with you their food and help you in anyway they can. This way your $ can even go further.
Where Can You Buy Your Name Brand Western Food In Thailand?
According to many travel guides, the average price of a hotel room in the English capital exceeds £100 per night. However, travel guide frequently get their information wrong, or they are commissioned to write certain things about certain hotels, plus, this is just the average – it is easy to find a cheap hotel London, you just have to know which areas to choose.
Hyde Park and Paddington are extremely popular locations with travellers, particularly those that arrive from the European Union. The reason for this popularity is largely due to its location, slap-bang in the centre of the city, but also because of its close proximity to Paddington Station.
For the reason that there is so much demand for accommodation in the area, there are many hotels catering to requirements, however, these same hotels also need to ensure that it is they, that receive custom, rather than their rivals, and one way in which they do this is by offering the most competitive prices. Therefore, contrary to popular belief, it is frequently the most popular areas that have the best hotel room prices.
Hotels in the area offer many services to their guests; the Park Grand Hotel is of particular renown. For instance, all customers are offered a concierge service – so no need to carry heavy cases if you choose to say there -, each room comes equipped with high-speed internet connection, as well as satellite television and air conditioning. Customers wanting a little luxury should definitely consider a stay in their Gloucester Studio Suites, with queen sized beds and luxury bedding; your stay will be supremely comfortable. In addition, upon arrival, guests are regaled with complimentary goodies, such as fruit and mineral water, daily newspapers, and free access to the Hotel's gym. These suites make the perfect room for people on their honeymoons, checkout any review site and you will see just how popular the hotel is for honeymooning couples. This luxury, of course, does come at a price, but there are plenty of equally comfortable rooms available at the Park Grand London.
Because the hotel is located in the Hyde Park region of the city, guests are within easy reach of many of London's greatest attractions. There are many sights to see in and around the Hyde Park and Paddington area, and by saving money on your cheap hotel London, you should have plenty of spare cash on which you can spend on many fun and dynamic experiences. However, you do not have to spend any money to have a great day out in London, for instance, take a stroll to Buckingham Palace to see the changing of the guards, a spectacular that is known throughout the world, experience this, and you are experiencing true British culture at its best.
About the Author
For more information on hotels, and places to see and visit in the wonderful London borough of Paddington, check out the following website - http://www.parkgrandlondon.co.uk
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In the early days, traveling was considered as a luxury but with the change in the economy and benefits several things have changed. Today most of the travel websites are more interested on advertising and offering discount travel deals. With that said, you need to choose the best discount travel deals offered by these various websites. It is required that you do not have to extract more money from your pocket. Before planning for your vacation, it is better to check and compare in these travel websites best hotels deal in London. There is much possibility that on comparing the available best hotels deal in London, your travel to the city may not be much expensive.
So if you like to travel or spending your holidays in London, then you can make the most of the best hotels deal in London. If you tend to be more flexible in your selection, you can select the best hotels deal in London from a wide range of London hotel deals. The chances to enjoy the best deal will get maximized. While checking these websites for cheaper hotel accommodation, you can also check if they offer cheaper airline tickets.
The other best way to compare best hotels deal in London is to visit forums or communities which discuss and share their views on cheap hotel reservation. If you become member of such community or forum you can get information on latest bargains on London hotel deals at discount. In the present economic scenario, there has been slowdown in the market of hotel and travel industry and thus the price is also expected to be low. And there is every possibility to enjoy great hotel deals in London if you compare well. Even by visiting different travel agents, you can find good hotel packages on London accommodation.
About the Author
The Author is a contributing writer to the website discountcityhotels.net which is an expanding company that provides hotels in London, Luxury hotels in London, London Hotels, London hotels deals, Paris Hotels, London luxury hotel, best Hotels Deal in London and hotels accommodation to travelers in other parts of Europe.
DID you know that one of the worlds most famous film celebrities is not even human? Yet he is the star of over a hundred Hollywood movies and countless TV shows. Who is this film star? In Italian hes called Topolino; in Chinese, Mi Lao Shu; in Spanish, El Ratón Miguelito; in English he is simply Mickey Mouse.
How did he come to life? He started his career in Walt Disneys film Steamboat Willie in 1928 and has gone on to become the most famous cartoon character of all time. Of course, many other animated cartoon characters have achieved world fame Tom and Jerry, Yogi Bear and the Pink Panther, to name just a few. The artists who draw these cartoon films and characters are called animators. To find out how they work, animator Bill Kroyer in Hollywood, California tell a us..
Why are cartoons called animated films?
Because the word animate means to give life to. And thats what we do. We can make anything move and, hopefully, appear to come to life. When I worked at the Disney Studio, I animated mostly people and talking animals. But Ive also animated dancing automobile engines for TV commercials and singing fruits and vegetables for health films. You name it, we can make it move.
What makes an animated cartoon character appear to move?
The illusion of movement is made possible by the same phenomenon that makes live action movies appear to move. When you watch a movie, youre really seeing 24 still pictures flash before your eyes each second. The light sensors in your eye retain each picture for a brief moment, so all the pictures appear to blend together in a smooth, continuous image. In animation, we draw each one of those 24 still pictures.
Thats a lot of drawings!
Yes, 1,440 just to make one minute of film.
But at that rate, a feature film like Snow White and the Seven Dwarfs would require more than a million drawings!
No, the figure is closer to two million.
Why so many?
You never see most of the drawings because theyre done in the planning stages and only a fraction are used in the final version. In an animated film the story isnt written, its drawn. A team of artists does hundreds of small sketches that are pinned to large cork boards, called storyboards. Underneath are small notes describing the action or dialogue in each scene. The artists keep drawing and rearranging these sketches until the story is complete. When the artists have finished, the storyboard tells the whole story of the film in pictures, just like a giant comic book.
And then you start to animate the characters?
Not yet. First another team of artists designs the look of the film, according to a particular design style. Sometimes we want the film to look like old Europe, as in Disneys Pinocchio. At other times well go for a modern look. So the designers research and define the characters, costumes, buildings, and so forth, that will be in the film. Next, our director divides the storyboard into scenes. Each scene is given a layout drawing, one that shows the setting in which the scene takes place and where the characters will be in the scene. And thats where I come in.
Whats the first thing you do when you start a scene?
I study the scenes exposure sheet. Thats a chart that shows me how long the scene lasts and where all the sound effects, music and words occur.
You mean the sound track for the film has already been recorded before you start to draw?
Of course. That way I know ahead of time what sound occurs on each and every frame of film. If the character says ouch on the 15th frame of my scene, I draw him with a wide open mouth on that frame. Thats how characters are made to talk.
What do you draw with? Pen, pencil, brush?
I use a soft pencil because its easy to change and erase things. And I draw on a special kind of paper animation paper. It has holes punched along the bottom edge, and these fit onto pegs on my drawing board. The pegs hold the paper in register consecutively from one drawing to the next. Another unusual thing about my drawing table it has a hole in it! The hole is covered by a piece of glass with a light beneath it. As I draw I can stack several transparent paper drawings on top of one another and see through them, to make sure they are working together properly. When I start to draw, I do very rough sketches, just the basic shapes of the character. That way I can work quickly, without detail, and still visualize the movement I want.
Do you draw all your drawings rough?
Well, I must tell you, I hardly ever draw all the drawings in a scene. It would take me too long. The animator usually draws only the main drawings in a scene. These are called the extremes. They show the main poses or positions of the character throughout the scene. By flipping these main drawings between my fingers, I can visualize how the movement will look. Then my assistant will do the in between drawings.
The speed with which the character moves will depend on how many drawings are put in between the extremes. For example, I may draw a head facing to the left and another head facing to the right. If I put ten drawings between them, the character will slowly turn his head from left to right, as if hes watching someone walk by. If I only put one drawing between the two extremes, he will snap his head quickly from left to right, as if hes watching a car whiz by.
But how do you know how many intermediate drawings to use?
It takes practice and study. Animators are always watching the world around them, observing how things move. Do you know how many frames it takes to make an eye blink? Or did you know that a normal walk is one of the toughest things to animate? If you study it, youll see its a cycle of falling forward and catching your balance. And no two people walk exactly alike. Theres also a big difference between the way a dog walks, a cat walks, and an elephant walks.
What happens when youve finished the pencil drawings?
I film them. This black and white film is called a pencil test. I watch this film over and over, looking for ways to improve the action and timing. Then Ill correct my drawings and shoot another pencil test. Ill do this as many times as necessary to get the scene as perfect as possible. We have a saying in the trade: Your scenes are on film forever, so make them good now. By the last pencil test, my assistant and I will have cleaned up our roughs into beautiful, clean, detailed pencil drawings. But its a shame youll never see them.
Never see them? Why not?
Because they go through a process we call Ink & Paint. Each drawing is traced in ink onto a clear piece of acetate, called a cel, then painted with a special paint that sticks to acetate. Remember the layout drawing we had for each scene? That drawing is made into a color painting. We then lay each cel over the background painting and photograph it. Because we use cels, we dont have to redraw and paint the entire scene for each frame of film only the part that moves.
Are all animated films made this way?
Oh, no, there are many different techniques. At the Canadian Film Board, artists have made films by making tiny drawings right on the film itself! Several of the best studios in London, England, prefer to draw right on cels instead of paper. That way, the original drawings will be photographed. And there are many animated films that have no drawing at all.
No drawing at all?
Thats right. Its called stop motion animation. Artists can manipulate puppets, clay figures even sand sculptures and photograph these objects one frame at a time. When the film is run at normal speed, the objects appear to move and come alive! I recently worked on a Walt Disney film in which we did all the animation by computer. We didnt do any drawing; we simply described the pictures to the computer and the computer did the rest!
What does the future hold for animation?
There will be more technological advancements, like computer aided Ink & Paint. But there will always be animators doing real drawings in the Disney style. Only the human hand has the ability to create a delicate drawing with the subtle expressions to make you believe that the character is real. If I do my job right, you never see a drawing; you see a character, a personality that laughs and cries, and that you care about. When Bambis mother dies in the film Bambi, the audience doesnt cry for a drawing, but for a real character.
Theres a time when every animator looks at his pencil test for the first time, and he sees this little cartoon character on the screen looking toward him, a character that just a few days before was scribbles on paper. Then when that little character opens his mouth and talks I tell you, thats a special moment! That makes all the hard work worth while. Youve given him life with a pencil.
However, we are still left with the questions raised in our first article. Is the happiness that is induced by fantasy and entertainment the real thing? Or is there a more lasting happiness? Will it ever be a reality for all mankind? Roy Brewer, a Disney technician, learned a satisfying answer to those questions. His story follows.
About the Author
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"HUNTED LIKE ANIMALS" Hmong women raped by Lao soldiers
south east asia lonely planet="south east asia lonely planet"
Juizhaigou National Park in Sichuan Province, China: Stay in the Park Off the Beaten Track
Jiuzhaigou National Park is a nature reserve located in northern Sichuan province famous for its picturesque almost surreal crystal clear lakes, multi-tier waterfalls and, stunning mountain views. Jiuzhaigou is home to two of China's most treasured endangered species; the Giant Panda and the Sichuan Golden Snub-Nose Monkey. It's one of the most visited sites in China with 5,000 visitors in 1984, 200,000 in 1997 and 2.5 million in 2007.
Jiuzhaigou literally means "Valley of Nine Villages" after the 9 ancient Tibetan villages located within the park. Seven of the villages are still populated today with a total of around 1000 permanent residents. Heye, Shuzheng and Zechawa villages located along the main roads cater to tourists, selling food, drinks and crafts.
Visiting the park takes time and money. Park entrance cost 220 RMB per person per day and doesn't include the "mandatory" 90 RMB bus fee. There are two ways to experience the park: the traditional way and the not-so-traditional way. Most visitors stay at one of the 20,000 hotel rooms located in the town of Jiuzhaigou and visit the park by day utilizing the tour bus. The frequent buses are an efficient way to see the park as you can hop off, take a picture and jump back on. The non-traditional route is to stay within the park at a Tibetan Village and hike the 30 km through the park. My friend Liz and I decided to do the unconventional route as we were in need a bit of adventure. Keep in mind it's against the law to stay in the park and even travel guides like Lonely Planet discourage you from doing so. Our plan was to stay one night in the town of Jiuzhaigou, pack a small backpack for our trip so we didn't look suspicious to the park authorities, store our large rucksacks at a hotel, and travel into the park for a 3 day/ 2 night hiking adventure.
The park is comprised of three main valleys or "arms" in the shape of a letter Y, the park entrance is at the base of the Y. The lower part of the park is Shuzheng Valley, at the fork in the road Rize Valley is to the south west and Zechawa Valley to the south east. The plan for the trip was to hike the Shuzheng Valley on the first day and secure a room in Shuzheng village; the second and third day would be spent hiking the Rize and Zechawa Valleys.
The hike through Shuzheng Valley was more challenging than we had anticipated but rewarding as we were able to enjoy the tranquility of the park as the buses whizzed by. As we followed the Zechawa River, we first came to a beautiful clearing of wild flowers which of course we had to run. We continued hiking and came across Reed Lake, a 1375-meter long reed covered marsh. We continued on the main road to Sparkling Lake and to the crystal clear string of 18 lakes fed by the Shuzheng waterfalls. We finished off the day with Nuorilang Waterfalls, the widest highland waterfall in China and its string of 19 lakes.
After all that hiking, we decided to call it a day and find a room in Shuzheng Village. We secured a room including food for $10 a night, as long as we didn't tell the park authorities our location and were out of the park before opening on the third day as we only had a two-day park pass. We agreed to the rules, not realizing leaving the park before it opened meant hiding on the floor of a neighbor's car with a tarp over you as you pass by security.
After the park closed, we joined the family for dinner in their living room all pretending to watch Chinese soaps together. As we ate grandma watched us intently over her hand-held Tibetan Prayer Wheel. Once Liz and I finished eating, grandma proceeded to pry us with bijou. Every time we got up to leave, she would put her hand up to say "no", giggle, and point at our tiny cups. The old lady was getting us drunk so we'd go to bed quietly and quickly. But in the middle of the night we realized the only working toilet was in the family house, thus we had to find a natural toilet in the dark of night, without a Tibetan Prayer Flag blowing above our heads.
The next day, we woke up to a torrential downpour and an almost empty park. Since there were so few tourists, the buses were not checking tickets and we used the bus free of charge which was a good thing as we were a bit tired from the hiking and drinking with Grandma the day prior. We started with Rize Valley and hit all the picture perfect sites along the way. Some of the most memorable spots were Swan Lake, Five Flower Lake, Mirror Lake, Panda Lake and Arrow Bamboo Lake, the main filming site of the Jet Li movie Hero. We then took the bus through Zechawa Valley visiting Long Lake, Five Color Pond, and the Zechawa Village. We returned to Shuzheng Village for our second night and skipped dinner with the family opting for backpack snacks. At 6 am the next morning, a stranger knocked on our door and ushered us to the back seat of his car for our dramatic exit. Luckily we passed the guards without a problem and the man left us on the side of the street to find our way back to town.
Jiuzhaigou is by far the most beautiful place I have ever visited. Exploring the park on foot and staying in a traditional Tibetan Village within the park made it a memorable experience. We experienced Jiuzhaigou the proper way, off the beaten track and off the tour bus (for the most part).
Despite The ‘Poverty', Sierra Leone Is Still Africa's Most Generous
For those of you who do not know much about my small beloved country, we are officially known as the Republic of Sierra Leone, located in West Africa. Bordered by Guinea to the north and east, Liberia to the southeast, and the Atlantic Ocean to the west and southwest. We have an estimated population of 6.5 million and we are according to the UNDP annual Human Development Index ( http://hdrstats.undp.org/en/countries/country_fact_sheets/cty_fs_SLE.html ) one of the poorest countries in the world. Truth is there is scarcity of material wealth here, but this country has never been short of basic human wealth. We have never been struck with drought; you can cultivate crops anywhere in Sierra Leone. We have abundance in marine resources, our mineral resources I need not mention because they have already made headlines several times in the international press. But above all else, the most important wealth my country has is it friendly and generous people who are always willing to help even if it cost them their last savings or food. Which they will most times give away even without thinking whether they will be able to have another in the next hour.
For a long time now visitors that have been coming to Sierra Leone from afar had been consistently saying how generous we are as a people; I remembered sometime ago a French researcher, Natacha Lemasle once told me on a visit to Sierra Leone about her admiration of people here to give out and help even though they have little or nothing at times.
Not even the decade long brutal civil war could take away that long held tradition from my country which like the United States was a melting pot for people from different nationalities. Now that long held belief is now official, according to a new ranking from Gallup's World Giving Index; http://www.cafonline.org/pdf/0882A_WorldGivingReport_Interactive_070910.pdf
The index is based on surveys and other research on 153 different countries, which together constitute about 95 percent of the world's population. The survey asks in part about charitable behaviours, including donations, volunteering habits and taking time to help strangers.
Based on this index, Sierra Leone is on top on the African continent and worldwide we are ranked eleven. Interesting, how comes a country termed by economists as one of the poorest of the poor come out so generous? The answer is; Gallup's analysis of the data found that giving money is more strongly correlated with happiness than with a nation's gross domestic product or opulence.
It is easy to see the reasons for this here in Sierra Leone, the country still has a largely extended family system in which in most cases a single person (bread bearer) takes pride in providing for many family members who are either unemployed or unable to provide for themselves. The country have a very large unemployment rate but yet still many people still manage to eke a living from others who are sometimes not even family members. They can be neighbours, friends and members of the same tribal or religious creed. This is not all, the most inspiring characteristics of Sierra Leoneans is that they just cannot stand by and see a stranger strand – whether that guest needs direction to find a location or protection, Sierra Leoneans are more willing to help. More so, a thirsty stranger can be willingly offered cold water here and an hungry one might be offered the last meal in the house even if that means the children going hungry. It is a distinguishing attribute that is conspicuous in the majority of Sierra Leoneans, Muslims or Christians, Mendes or Temnes.
Muctaru Wurie is a Sierra Leonean born writer who grew up in Freetown at a time the war in Sierra Leone reached it peak. Growing up in the eastern part of the capital city, Muctaru said he was inspired to writing when he was a kid attending the Cathedral Boys Primary School, as they used to have various writing sessions & essay in which he usually excelled. He later attended the St Edwards Secondary School and then Fourah Bay College where he had a BA Honours in Mass Communications. Since then he has written on almost all aspects of Sierra Leonean society, sometimes taking a critical look at issues that are mostly deemed as taboo in the country. Muctaru's works have been published in various publications from All Africa.com, Sierra Eye Magazine to Fourah Bay College Journal - Aureol Torch. He has also edited The New Tempo and Kalleone Newspaper. Muctaru has worked in the humanitarian field also, acting as a Communications Officer for Handicap International Sierra Leone and The Mohamed Kallon Children's Foundation (MKCF).
Khoun Community Radio for Development celebrates 3 years of broadcasting the people's voices
Although Emperor Gaozu did not ascribe to the philosophy and system of ethics attributed to Confucius (fl. 6th century BCE), he did enlist the aid of Confucians such as Lu Jia and Shusun Tong in 196 BCE he established the first Han regulation for recruiting men of merit into government service, which Robert P. Kramer calls the "first major impulse toward the famous examination system." Emperors Wen and Jing appointed Confucian academicians to court, yet not all academicians at their courts specialized in what would later become orthodox Confucian texts. For several years after Liu Che took the throne in 141 BCE (known posthumously as Emperor Wu), the Grand Empress Dowager Dou continued to dominate the court and did not accept any policy which she found unfavorable or contradicted Huang-Lao ideology. After her death in 135 BCE, a major shift occurred in Chinese political history.
After Emperor Wu called for the submission of memorial essays on how to improve the government, he favored that of the official Dong Zhongshu (179–104 BCE), a philosopher who Kramers calls the first Confucian "theologian". Dong's synthesis fused together the ethical ideas of Confucius with the cosmological beliefs in yin and yang and Five Elements or Wuxing by fitting them into the same holistic, universal system which governed heaven, earth, and the world of man.
Moreover, it justified the imperial system of government by providing it its place within the greater cosmos. Reflecting the ideas of Dong Zhongshu, Emperor Wu issued an edict in 136 BCE that abolished academic chairs other than those focused on the Confucian Five Classics. In 124 BCE Emperor Wu established the Imperial University, at which the academicians taught 50 students; this was the incipient beginning of the civil service examination system refined in later dynasties. Although sons and relatives of officials were often privileged with nominations to office, those who did not come from a family of officials were not barred from entry into the bureaucracy. Rather, education in the Five Classics became the paramount prerequisite for gaining office; as a result, the Imperial University was expanded dramatically by the 2nd century CE when it accommodated 30,000 students. With Cai Lun's (d. 121 CE) invention of the papermaking process in 105 CE, the spread of paper as a cheap writing medium from the Eastern Han period onwards increased the supply of books and hence the number of those who could be educated for civil service.
In 177 BCE, the Xiongnu Wise King of the Right raided the non-Chinese tribes living under Han protection in the northwest (modern Gansu). In 176 BCE, Modu Chanyu sent a letter to Emperor Wen informing him that the Wise King, allegedly insulted by Han officials, acted without the Chanyu's permission and so he punished the Wise King by forcing him to conduct a military campaign against the nomadic Yuezhi. Yet this event was merely part of a larger effort to recruit nomadic tribes north of Han China, during which the bulk of the Yuezhi were expelled from the Hexi Corridor (fleeing west into Central Asia) and the sedentary state of Loulan in the Lop Nur salt marsh, the nomadic Wusun of the Tian Shan range, and twenty-six other states east of Samarkand were subjugated to Xiongnu hegemony. Modu Chanyu's implied threat that he would invade China if the heqin agreement was not renewed sparked a debate in Chang'an; although officials such as Chao Cuo and Jia Yi (d. 169 BCE) wanted to reject the heqin policy, Emperor Wen favored renewal of the agreement. Modu Chanyu died before the Han tribute reached him, but his successor Laoshang Chanyu (174–160 BCE) renewed the heqin agreement and negotiated the opening of border markets. Lifting the ban on trade significantly reduced the frequency and size of Xiongnu raids, which had necessitated tens of thousands of Han troops to be stationed at the border. However, Laoshang Chanyu and his successor Junchen Chanyu (r. 160–126 BCE) continued to violate Han's territorial sovereignty by making incursions despite the treaty. While Laoshang Chanyu continued the conquest of his father by driving the Yuezhi into the Ili River valley, the Han quietly built up its strength in cavalry forces to later challenge the Xiongnu.
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Landing at LUANG PRABANG airport laos airways ma 60
Six hours earlier, the noise of waves crashing ashore had woken me from a deep sleep. Mounting excitement propelled me from the bed when I realised from the volume of sound that the waves were substantial. It was still dark, but I knew that I could catch the dawn from my suf-board if I left immediately. A while later I was several hundred metres out to sea, battling my way further out and, between soakings, watching the dawn paint the sky from a celestial palette of pinks, yellows and crimsons. I was totally alone and knew that this was not safe or sensible, but I did not care. I felt that my daring to be there gave me a kind of spiritual ownership of the place and that this feeling more than compensated me for my almost complete lack of other worldly possessions – the most valuable of which I had with me, my board. I usually love my board, but sometimes I blame it when I fall off and swear at it big-time. One of the reasons I love my surf-board is that, after I’ve blamed it for my shortcomings and sworn at it, it never holds it against me or sulks in any way. I can just jump on and ride away, as though nothing had happened.
I am now having lunch with my Dad, who has flown in from Perth, en route to a business meeting in Tokyo, to see me and presumably to try and coax me into his company – or any company at all, provided it’s not the company of surfers. He’s not had much luck at this task. Six months ago, when I was having a blast, neglecting my university studies in favour of chasing Perth surf, he tried pleading that I should pack in surfing as my Mum was worried sick that I might be eaten by a shark. This happens to a fair few surfers down-under. I felt a bit sorry for both my parents when their plan rather back-fired on them: I agreed that it wasn’t safe, quit uni and came surfing here instead. I just hope he hasn’t heard about the surfer who washed up here drowned the other month. I think a blow on the head from his board after a major wipe-out was probably the cause. I’ll probably not make an old corpse myself, but I don’t care. My Dad’s hotel, the Maya Ubud, is quite a contrast to mine. It looks like a palace compared to my lodgings, but then so does everywhere. I look again and realise that I’m not doing the Maya Ubud justice by including it with ‘everywhere’; it really is tastefully and typically Balinese, whereas mine is about as basic as you can imagine – thin mattress, fly-sheet, fan, shared cold shower.
My Dad asks me what I think of the Maya Ubud.
“It’s lovely, Dad, exquisite”.
“Wouldn’t you like to be able to afford to stay here?”
“Not really, Dad. I think that right now, at this very moment, I’m enjoying being here more than you are, because you’re used to staying in these places, whereas for me to come here and eat this fab food is a really special experience”.
I suddenly remembered that Dad gets offended when I put his values down that bluntly. I had been talking to him just as though he were one of my surf buddies. To try to make amends I quickly added “I really appreciate your coming all this way to spoil me, but honestly there’s nothing I need that I don’t already have. I really enjoy my life here. Better than that, I love my life here, because I always live in the present. Everybody knows that living in the present is the key to contentment.”
“Son, if you live in the present you’ll never achieve anything in life. In order to achieve things it’s necessary sometimes to dwell on the past and worry about the future”. I had to disagree. “I’m sorry, Dad, but I totally disagree .There’s no intrinsic meaning in achieving anything anyway, so why should I bother? I might as well live in the present and be as content as possible.”
This isn’t the first time we’ve had this conversation. My parents are so cool about my complete rejection of their value system, I really respect them, not just for their attitude about this issue, but also for all they’ve done for me in the past. Actually, there is one source of intrinsic meaning in my life - she’s called Jenny and she’s from California. In order to go and be with her in the States, I’ve realised that I’m going to need to go back to Oz and get some money together. So I discuss this with my Dad, who’s delighted.
“I wasn’t so different from you when I was your age” he said.
“Not quite so idle, but not far off it” he continued. “In those days there wasn’t a sub-culture of idleness, so people who wanted to laze about had to laze about with low-lifes. The problem these days is that civilized young blokes like you can laze about with other decent young people, so it’s much more enjoyable. “
“Your mother’s more worried about you than I am. I reckon that you’ll get bored rigid with this sooner or later. Besides, you said you were doing this to reject meaninglessness, but your life of pleasing yourself has got to be the most meaningless life imaginable. I stopped idling around when I set up home with your mother. I spent over a decade in jobs that were often rather dull, but it never really bothered me, because I knew exactly why I was doing it, I had all the meaning I could possibly have in my life, in providing for you and your sisters. So I’m not too worried, I reckon what you need is to really fall for some woman, then start imagining what you could do to make her as happy as you possibly can.”
After Bali, why not visit one of Thailsnd's currently best three beach destinations:
