Wah, udah lama ga up-date blog.
Sayang kan kalo dicuekin ga pernah ditengok.
Tuesday, October 5, 2010
Thursday, August 21, 2008
low back pain exercises
Berenang ternyata membuat kulit saya bentol-bentol merahkarena alergi dingin.
Sebetulnya di Bandung ada kolam renang air hangat, tetapi
karcis masuknya dua kali lipat dan lokasinya lebih jauh
dari rumah.
Apa yaaa untuk membantu meringankan keluhan pegal di punggung
bawah ini ?
Karena keluhannya hanya pada saat bangun tidur atau tidur
dengan posisi sama untuk waktu yang lama.
Saya coba ikut kelas Yoga di kompleks rumah saya.
Dan mengunduh berbagai latihan untuk low back pain.
Menurut keterangannya, latihan harus dilakukan 2 kali per hari.
Baru dua hari ini saya menjalani latihan-latihannya.
Wah, semoga tidak bosan.
Sunday, May 20, 2007
Historical Overview of Spices, Herbs and Aromatics
Spices have had a greater impact on the world than any other foodstuff. Fragrant cloves with their woody overtones, heady sweet cardamon, pungent black pepper, the nutmeg whose complex flavours burst forth when grated.
Spices have been used for thousands of years. The ancient Egyptians, Romans, Greeks, Indians and Chinese all held spices in great esteem, not only for flavouring food and as medicine but also as an ingredient in magic potions, breath sweeteners and to perfume the air. A few spices, as cumin which is native to Egypt, originated in the Middle East, but the majority grew in Asia, along the Malabar coast of India, in China and in parts of what is now Indonesia.
As can be imagined, by the time these spices had travelled as far as the markets of mediaeval Europe, the prices were astronomical and spice cupboards in homes that could afford such luxuries were kept under lock end key. It was in an effort to break the Arabian monopoly on spices provided to the Venetian markets and to therefore reduce their price that European explorers such as Christopher Columbus and Vasco da Gama set out on their epic voyages across uncharted oceans.
It is interesting to note that coastal areas of Southeast Asia countries with a long history of contact with India show a much greater usage of spices in their cuisine than inland civilisations which had virtually no direct contact with the outside. One need only compare the richly spiced, complex dishes of Sumatra with, for example, the relatively simple food of Central Java.
China, even more than India, has influenced the cuisines of the region. Although Chinese trading junks have plied the seas for centuries, it was the immigrations of hundreds of thousands of Chinese to every part of Southeast Asia during the past century that had the greatest impact. Ingredients such as soy sauce, beancurd, bean sprouts and noodles were all introduced by the Chinese, as were spices native to China, particularly the cinnamon-scented star anise and cassia.
In today's world of modern transportation and international trade, spices are treated much the same as any other commodity. They are not only put to culinary use but incorporated in toothpastes, perfumes, cosmetics and soaps. The mistery and rarity of spices have virtually disappeared, but their magical effect on food and their ability to delight the palate remain unchanged.
source : Hutton, Wendy; (1997); Tropical Herbs & Spices of Indonesia; Periplus Editions
Spices have been used for thousands of years. The ancient Egyptians, Romans, Greeks, Indians and Chinese all held spices in great esteem, not only for flavouring food and as medicine but also as an ingredient in magic potions, breath sweeteners and to perfume the air. A few spices, as cumin which is native to Egypt, originated in the Middle East, but the majority grew in Asia, along the Malabar coast of India, in China and in parts of what is now Indonesia.As can be imagined, by the time these spices had travelled as far as the markets of mediaeval Europe, the prices were astronomical and spice cupboards in homes that could afford such luxuries were kept under lock end key. It was in an effort to break the Arabian monopoly on spices provided to the Venetian markets and to therefore reduce their price that European explorers such as Christopher Columbus and Vasco da Gama set out on their epic voyages across uncharted oceans.
It is interesting to note that coastal areas of Southeast Asia countries with a long history of contact with India show a much greater usage of spices in their cuisine than inland civilisations which had virtually no direct contact with the outside. One need only compare the richly spiced, complex dishes of Sumatra with, for example, the relatively simple food of Central Java.
China, even more than India, has influenced the cuisines of the region. Although Chinese trading junks have plied the seas for centuries, it was the immigrations of hundreds of thousands of Chinese to every part of Southeast Asia during the past century that had the greatest impact. Ingredients such as soy sauce, beancurd, bean sprouts and noodles were all introduced by the Chinese, as were spices native to China, particularly the cinnamon-scented star anise and cassia.
In today's world of modern transportation and international trade, spices are treated much the same as any other commodity. They are not only put to culinary use but incorporated in toothpastes, perfumes, cosmetics and soaps. The mistery and rarity of spices have virtually disappeared, but their magical effect on food and their ability to delight the palate remain unchanged.
source : Hutton, Wendy; (1997); Tropical Herbs & Spices of Indonesia; Periplus Editions
Subscribe to:
Posts (Atom)