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Amaranthus Tricolor
''Amaranthus tricolor'', known as edible amaranth, is a species of flowering plant in the genus '' Amaranthus'', part of the family Amaranthaceae. The plant is often cultivated for ornamental and culinary purposes. It is known as bireum in Korea; tampala, tandaljo, or tandalja bhaji in India; callaloo in the Caribbean; and Joseph's coat in other areas, after the biblical figure Joseph, who is said to have worn a coat of many colors. Although it is native to South and South-East Asia, ''A. tricolor'' is one of several species of amaranth cultivated in warm regions across the world. Cultivars have striking yellow, red, and green foliage. ''Amaranthus gangeticus'' ''Amaranthus gangeticus'' is considered a synonym of ''A. tricolor'', but has been recognized as a separate species in the past. ''A. gangeticus'' is also known as elephant-head amaranth. It is an annual flowering plant with deep purple flowers. It can grow to tall. In Bangladesh, it has been used as a leafy vegetable. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carl Linnaeus
Carl Linnaeus (; 23 May 1707 – 10 January 1778), also known after his Nobility#Ennoblement, ennoblement in 1761 as Carl von Linné#Blunt, Blunt (2004), p. 171. (), was a Swedish botanist, zoologist, taxonomist, and physician who formalised binomial nomenclature, the modern system of naming organisms. He is known as the "father of modern Taxonomy (biology), taxonomy". Many of his writings were in Latin; his name is rendered in Latin as and, after his 1761 ennoblement, as . Linnaeus was born in Råshult, the countryside of Småland, in southern Sweden. He received most of his higher education at Uppsala University and began giving lectures in botany there in 1730. He lived abroad between 1735 and 1738, where he studied and also published the first edition of his ' in the Netherlands. He then returned to Sweden where he became professor of medicine and botany at Uppsala. In the 1740s, he was sent on several journeys through Sweden to find and classify plants and animals. In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Vegetables
Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language **Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language **See also: North–South differences in the Korean language Places * Korean Peninsula, a peninsula in East Asia * Korea, a region of East Asia * North Korea, the Democratic People's Republic of Korea * South Korea, the Republic of Korea Other uses * Korean Air, flag carrier and the largest airline of South Korea See also *Korean War, 1950–1953 war between North Korea and South Korea *Names of Korea, various country names used in international contexts *History of Korea The Lower Paleolithic era in the Korean Peninsula and Manchuria began roughly half a million years ago. Christopher J. Norton, "The Current State of Korean Paleoanthropology", (2000), ''Journal of Human Evolution'', 38: 803–825. The earlies ..., the history of Ko ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taxa Named By Carl Linnaeus
In biology, a taxon (back-formation from '' taxonomy''; plural taxa) is a group of one or more populations of an organism or organisms seen by taxonomists to form a unit. Although neither is required, a taxon is usually known by a particular name and given a particular ranking, especially if and when it is accepted or becomes established. It is very common, however, for taxonomists to remain at odds over what belongs to a taxon and the criteria used for inclusion. If a taxon is given a formal scientific name, its use is then governed by one of the nomenclature codes specifying which scientific name is correct for a particular grouping. Initial attempts at classifying and ordering organisms (plants and animals) were set forth in Carl Linnaeus's system in ''Systema Naturae'', 10th edition (1758), as well as an unpublished work by Bernard and Antoine Laurent de Jussieu. The idea of a unit-based system of biological classification was first made widely available in 1805 in the int ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plants Described In 1753
Plants are predominantly photosynthetic eukaryotes of the kingdom Plantae. Historically, the plant kingdom encompassed all living things that were not animals, and included algae and fungi; however, all current definitions of Plantae exclude the fungi and some algae, as well as the prokaryotes (the archaea and bacteria). By one definition, plants form the clade Viridiplantae (Latin name for "green plants") which is sister of the Glaucophyta, and consists of the green algae and Embryophyta (land plants). The latter includes the flowering plants, conifers and other gymnosperms, ferns and their allies, hornworts, liverworts, and mosses. Most plants are multicellular organisms. Green plants obtain most of their energy from sunlight via photosynthesis by primary chloroplasts that are derived from endosymbiosis with cyanobacteria. Their chloroplasts contain chlorophylls a and b, which gives them their green color. Some plants are parasitic or mycotrophic and hav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gonville And Caius College, Cambridge
Gonville and Caius College, often referred to simply as Caius ( ), is a constituent college of the University of Cambridge in Cambridge, England. Founded in 1348, it is the fourth-oldest of the University of Cambridge's 31 colleges and one of the wealthiest. The college has been attended by many students who have gone on to significant accomplishment, including fifteen Nobel Prize winners, the second-highest of any Oxbridge college after Trinity College, Cambridge. The college has long historical associations with the teaching of medicine, especially due to its prominent alumni in the medical profession. It also has globally-recognized and prestigious academic programmes in law, economics, English literature, and history. Famous Gonville and Caius alumni include physicians John Caius (who gave the college the caduceus in its insignia) and William Harvey. Other alumni in the sciences include Francis Crick (joint discoverer of the structure of DNA with James Watson), Jam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coat Of Arms
A coat of arms is a heraldic visual design on an escutcheon (i.e., shield), surcoat, or tabard (the latter two being outer garments). The coat of arms on an escutcheon forms the central element of the full heraldic achievement, which in its whole consists of a shield, supporters, a crest, and a motto. A coat of arms is traditionally unique to an individual person, family, state, organization, school or corporation. The term itself of 'coat of arms' describing in modern times just the heraldic design, originates from the description of the entire medieval chainmail 'surcoat' garment used in combat or preparation for the latter. Rolls of arms are collections of many coats of arms, and since the early Modern Age centuries, they have been a source of information for public showing and tracing the membership of a noble family, and therefore its genealogy across time. History Heraldic designs came into general use among European nobility in the 12th century. System ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bap (food)
''Bap'' ( ko, 밥) is a Korean name for cooked rice prepared by boiling rice or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away. Special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of ''bap''. In the past, except for the socially wealthy class, people used to eat mixed grain rice together with beans and barley rather than only rice. In Korea, grain food centered on rice has been the most commonly used since ancient times and has established itself as a staple food in everyday diets. In Korean, the honorific terms for ''bap'' (meal) include ''jinji'' () for an elderly person, ''sura'' () for a monarch, and ''me'' () for the deceased (in the ancestral rites). Preparation Traditionally, ''bap'' was made using ''gamasot'' (a cast iron cauldron) for a large family; however, in modern times, an electronic rice cooker is usually used to cook rice. A regular heavy-bottom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup Soy Sauce
''Guk-ganjang'' ( ko, 국간장) or soup soy sauce is a type of Korean soy sauce (''ganjang'') made entirely of fermented soybeans (''meju'') and brine. It is also a byproduct of '' doenjang'' production. Both lighter in colour and saltier than other Korean ''ganjang'' varieties, soup soy sauce is used mainly in ''guk'' (soup) and ''namul'' (a seasoned vegetable dish) in modern Korean cuisine. Names Soup soy sauce is referred to by many different names. In the English-speaking world, it is most commonly known as "soup soy sauce", which is a direct translation of ''guk-ganjang'' (). The name "soup soy sauce" is used because it is used mainly for soup (''guk'') in modern Korean cuisine. Also, it is the name used by many popular soy sauce brands such as Sempio, Daesang's Chung Jung One, and CJ Cheil Jedang's Beksul. Other names for the sauce include: * ''Hansik ganjang'' () – "Korean-style soy sauce" is a name used by the Korean Ministry of Food and Drug Safety. * ''Jaeraes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gochujang
''Gochujang'' (, from Korean: , ) or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgireum'' (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it has been naturally fermented over years in '' jangdok'' (earthenware) on an elevated stone platform, called '' jangdokdae'', in the backyard. The Sunchang Gochujang Festival is held annually in Gochujang Village in Sunchang County, North Jeolla Province, South Korea. History It has commonly been assumed that spicy ''jang'' () varieties were made using black peppers and ''chopi'' before the introduction of chili peppers. '' Shiyi xinjian'', a mid-9th century Chinese document, recorded the Korean pepper paste as (). The second-oldest documentation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
San-namul
Namul ( ko, 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (, "mountain namul"), and spring vegetables are called ''bom-namul'' (, "spring namul"). On the day of Daeboreum, the first full moon of the year, Koreans eat ''boreum-namul'' (, "full moon namul") with five-grain rice. It is believed that boreum namuls eaten in winter help one to withstand the heat of the summer to come. Preparation and serving For namul as a dish, virtually any type of vegetable, herb, or green can be used, and the ingredient includes roots, leaves, stems, seeds, sprouts, petals, and fruits. Some seaweeds and mushrooms, and even animal products such as beef tendons are also made into namuls. Although in most cases the vegetables (and non-vegetable namul ingredients) are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, sautéed, fermente ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; '' banchan'') that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, ''doenjang'' (fermented bean paste), soy sauce, salt, garlic, ginger, '' gochugaru'' ( pepper flakes), ''gochujang'' (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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