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Ara (drink)
Ara, or Arag, (Tibetan and Dzongkha: ཨ་རག་; Wylie: ''a-rag''; "alcohol, liquor") is a traditional alcoholic beverage consumed in Bhutan. Ara is made from native high-altitude tolerant barley, rice, maize, millet, or wheat, and may be either fermented or distilled. The beverage is usually a clear, creamy, or white color. Production Ara is most commonly made from rice or maize at private homes or farms. Ara may be either fermented or distilled, and in Bhutan is only legally produced and consumed privately. Ara production is unregulated in both method and quality, and its sale is prohibited in Bhutan. Previously, private individuals sold ara through shopkeepers despite the prohibition and faced a harsh government crackdown. However, because Ara returns far more profit than other forms of maize, many Bhutanese farmers have pressed for legal reform. The Bhutanese government, meanwhile, is intent on discouraging excessive alcohol consumption, abuse, and associated disea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tibetic Languages
The Tibetic languages form a well-defined group of languages descended from Old Tibetan (7th to 9th centuries).Tournadre, Nicolas. 2014. "The Tibetic languages and their classification." In ''Trans-Himalayan linguistics, historical and descriptive linguistics of the Himalayan area''. Berlin: Mouton de Gruyter. According to Tournadre (2014), there are 50 languages, which split into over 200 dialects or could be group into 8 dialect continua. These languages are spoken in the Tibetan Plateau and in the Himalayas in Gilgit-Baltistan, Aksai Chin, Ladakh, Nepal, Himachal Pradesh, Uttarakhand, and Bhutan. Classical Tibetan is the major literary language, particularly for its use in Buddhist literature. Tibetan languages are spoken by some 6 million people, not all of whom are Tibetans. With the worldwide spread of Tibetan Buddhism, the Tibetan language has spread into the western world and can be found in many Buddhist publications and prayer materials; with some western students ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lhuntse District
Lhuntse District ( Dzongkha: ལྷུན་རྩེ་རྫོང་ཁག་; Wylie: ''Lhun-rtse rdzong-khag''; previously "Lhuntshi") is one of the 20 dzongkhag (districts) comprising Bhutan. It consists of 2506 households. Located in the northeast, Lhuntse is one of the least developed dzhongkhags of Bhutan. There are few roads, the first gas station was opened in September 2005, electricity is not well distributed, and the difficult terrain makes distribution of social welfare problematic. Despite its favourable climate, farming is hindered by the lack of infrastructure. Culture Lhuntse is culturally part of eastern Bhutan. The languages and lifestyle of its inhabitants may be contrasted against the dominant western Ngalop culture. This region is renowned as a textiles producing region and as the ancestral homeland of the Bhutanese royal family. Alcohol Eastern Bhutanese culture is distinctive in its high alcohol consumption in relation to other parts of Bhutan. Ara ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Wine
Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar.Huang, H. T. "Science and civilization in China. Volume 6. Biology and biological technology. Part V: fermentations and food science." (2000). Rice wine typically has an alcohol content of 18–25% ABV. Rice wines are used in East Asian, Southeast Asian and South Asian gastronomy at formal dinners and banquets and in cooking. List of rice wines See also * Beer * Rice wine cup * Japanese rice wine * Korean alcoholic beverages * Chinese alcoholic beverages References Further reading * Campbell-Platt, Geoffrey (2009)''Food Science and Technology'' John Wiley & Sons John Wiley & Sons, Inc., commonly known as Wiley (), is an American multinational publishing company foun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tibetan Cuisine
Tibetan cuisine includes the culinary traditions and practices and its peoples. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter, yogurt (also from animals adapted to the Tibetan climate), and soups. Vegetarianism has been debated by religious practitioners since the 11th century but is not prevalent due to the difficulty of growing vegetables, and cultural traditions promoting consumption of meat. Crops must be able to grow at high altitudes, although a few areas are at low enough altitude to grow crops such as rice, oranges, bananas and lemons. The most important crop is barley. Flour milled from roasted barley, called ''tsampa'', is the staple food of Tibet, as well as '' Sha phaley'' (meat and cabbage in bread). '' Balep'' is Tibetan bread eaten ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moonshine
Moonshine is high-proof liquor that is usually produced illegally. The name was derived from a tradition of creating the alcohol during the nighttime, thereby avoiding detection. In the first decades of the 21st century, commercial distilleries have begun producing their own novelty versions of moonshine, including many flavored varieties. Terminology Different languages and countries have their own terms for moonshine (see '' Moonshine by country''). In English, moonshine is also known as ''mountain dew'', ''choop'', ''hooch'' (abbreviation of ''hoochinoo'', name of a specific liquor, from Tlingit), ''homebrew'', ''mulekick'', ''shine'', ''white lightning'', ''white/corn liquor'', ''white/corn whiskey'', ''pass around'', ''firewater, bootleg''. Fractional crystallization The ethanol may be concentrated in fermented beverages by means of freezing. For example, the name ''applejack'' derives from the traditional method of producing the drink, ''jacking'', the proc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Tibetan Dishes
This is a list of Tibetan dishes and foods. Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including other countries India and Nepal). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter (also from animals adapted to the Tibetan climate) and soups. The cuisine of Tibet is quite distinct from that of its neighbors. Tibetan crops must be able grow at the high altitudes, although a few areas in Tibet are low enough to grow such crops as rice, oranges, bananas, and lemon. Since only a few crops grow at such high altitudes, many features of Tibetan cuisine are imported, such as tea, rice and others. The most important crop in Tibet is barley. Flour milled from roasted barley, called ''tsampa'', is the staple food of Tibet. It is eaten mostly mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Health In Bhutan
Health in Bhutan is one of the government's highest priorities in its scheme of development and modernization. Health and related issues are overseen by the Ministry of Health, itself represented on the executive Lhengye Zhungtshog (cabinet) by the Minister of Health. As a component of Gross National Happiness, affordable and accessible health care is central to the public policy of Bhutan. The Constitution of Bhutan charges the Royal Government with ensuring a "safe and healthy environment," and with providing "free access to basic public health services in both modern and traditional medicines". The Human Rights Measurement Initiative finds that Bhutan is fulfilling 85.5% of what it should be fulfilling for the right to health based on its level of income. When looking at the right to health with respect to children, Bhutan achieves 91.8% of what is expected based on its current income. In regards to the right to health amongst the adult population, the country achieves only 8 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culture Of Bhutan
Cradled in the folds of the Himalayas, Bhutan has relied on its geographical isolation to protect itself from outside cultural influences. A sparsely populated country bordered by India to the south, and China to the north, Bhutan has long maintained a policy of strict isolationism, both culturally and economically, with the goal of preserving its cultural heritage and independence. Only in the last decades of the 20th century were foreigners allowed to visit the country, and only then in limited numbers. In this way, Bhutan has successfully preserved many aspects of its culture, which dates directly back to the mid-17th century. Modern Bhutanese culture derives from ancient culture. This culture affected the early growth of this country. Dzongkha and Sharchop, the principal Bhutanese languages, are closely related to Tibetan, and Bhutanese monks read and write the ancient variant of the Tibetan language, known as ''chhokey''. The Bhutanese are physically similar to the Tibetans, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bhutanese Cuisine
Bhutanese cuisine ( Dzongkha: འབྲུག་ཟས་; Wylie: ''brug-zas'') employs much red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize. Regional cuisines Buckwheat is eaten mainly in Bumthang, maize in the Eastern districts, and rice elsewhere. The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and lamb. Soups and stews of meat, rice, ferns, lentils, and dried vegetables, spiced with chili peppers and cheese, are a favorite meal during the cold seasons. ''Zow shungo'' is a rice dish mixed with leftover vegetables. ''Ema datshi'' is a spicy dish made with large, green chili peppers in a cheesy sauce (similar to chile con queso), which might be called the national dish for its ubiquity and the pride that Bhutanese have for it. Other foods include ''jasha maru'' (a chicken dish), ''phaksha paa'' (dried pork cooked with chili peppers, spic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arak (drink)
Arak or araq ( ar, ﻋﺮﻕ) is a distilled Levantine spirit of the anise drinks family. It is translucent and unsweetened. History Arak evolved from the Arab invention of alembic distillation in the 12th century. As the vast majority of Arabs were Muslim at that time, the original usage of the distilled alcohol might have been for the production of perfumes and kohl, a cosmetic. However, the distribution of arak and its derivatives – ranging from rakija in the Balkans to arrack in Indonesia and Malaysia – closely follows the pattern of the Arab-Islamic conquests, and in each of these locales the distilled alcohol is used as a beverage. Traditional ingredients Arak is traditionally made of only two ingredients, grapes and aniseed. Aniseeds are the seeds of the anise plant, and when crushed, their oil provides arak with a slight licorice taste. Etymology The word ''arak'' comes from Arabic ' (, meaning 'perspiration'). Its pronunciation varies depending on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scrambled Egg
Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred, whipped or beaten together while being gently heated, typically with salt, butter, oil and sometimes other ingredients. Preparation Only eggs are necessary to make scrambled eggs,Jamie Oliver, ''Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 Hours'', , 2008 but salt, water, milk, chives, cream, crème fraîche, sour cream, or grated cheese may be added. The eggs are cracked into a bowl with some salt and pepper, and the mixture is stirred or whisked: alternatively, the eggs are cracked directly into a hot pan or skillet, and the whites and yolks stirred together as they cook. Recipes disagree on whether milk, cream, or water should be added. The mixture can be poured into a hot pan containing melted butter or oil, where it starts coagulating. The heat is turned down and the eggs are stirred as they cook. This creates small, soft curds of egg. A thin pan is preferable to prevent browning. With cont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poached Egg
A poached egg is an egg that has been cooked, outside the shell, by poaching (or sometimes steaming), as opposed to simmering or boiling. This method of preparation can yield more delicately cooked eggs than cooking at higher temperatures such as with boiling water. Preparation The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 75° C (167 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft. The "perfect" poached egg has a runny yolk, with a hardening crust and no raw white remaining. In countries that mandate universal salmonella vaccination for hens, eating eggs with a runny yolk is deemed safe for consumption. Broken into water at the poaching temperature, the white will cling to the yolk, resulting in cooked egg white and runny yolk. Any given chicken egg contains some egg white that is prone to dispersing into the poaching liquid and cooking into an undesirable foam. To prevent this, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
