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Sámi Cuisine
Sámi cuisine is the cuisine of peoples from the Sápmi territory of the Sámi people, which spans Norway, Sweden, Finland and Russia. Its traditional cuisine of each area has individual traits. Staple food Traditionally, the cuisine of Sápmi has been based on local materials, like fish, game, reindeer and berries. Berries have been important food, because other kinds of fruits or vegetables were not available during the long winters. Nowadays berries are parts of delicate sauces and desserts. The most valued berry of Sápmi is the cloudberry. Milk consumption varied among groups of Sámi, but was not very common in general. In eastern parts of Sápmi, reindeer herding became a way of life in the 19th century and, before that, people were hunters and fishers. These days reindeer is essential for Sámi cuisine, but game, fish and wild birds are also important. The cuisine of Sápmi consists of a variety of dishes which stem from differences in geography, culture and climate. Mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sami Milking Bowls - Arctic Museum
Acronyms * SAMI, ''Synchronized Accessible Media Interchange'', a closed-captioning format developed by Microsoft * Saudi Arabian Military Industries, a government-owned defence company * South African Malaria Initiative, a virtual expertise network of malaria researchers People * Sami (name), including lists of people with the given name or surname * Sámi people, the indigenous people of Norway, Sweden, the Kola Peninsula and Finland * Samantha Shapiro (born 1993), American gymnast nicknamed "Sami" Places * Sami (ancient city), an ancient Greek city in the Peloponnese * Sami, Burkina Faso, a district * Sämi, a village in Lääne-Viru County in northeastern Estonia * Sami District, Gambia * Sami, Cephalonia, Greece, a municipality ** Sami Bay, east of Sami, Cephalonia * Sami, Gujarat, India, a town * Sami, Paletwa, Myanmar, a town Other uses * Sámi languages, languages spoken by the Sámi * Sami (chimpanzee), kept at the Belgrade Zoo * Sami, a common name for ''Proso ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fishing
Fishing is the activity of trying to catch fish. Fish are often caught as wildlife from the natural environment (Freshwater ecosystem, freshwater or Marine ecosystem, marine), but may also be caught from Fish stocking, stocked Body of water, bodies of water such as Fish pond, ponds, canals, park wetlands and reservoirs. Fishing techniques include trawling, Longline fishing, longlining, jigging, Fishing techniques#Hand-gathering, hand-gathering, Spearfishing, spearing, Fishing net, netting, angling, Bowfishing, shooting and Fish trap, trapping, as well as Destructive fishing practices, more destructive and often Illegal, unreported and unregulated fishing, illegal techniques such as Electrofishing, electrocution, Blast fishing, blasting and Cyanide fishing, poisoning. The term fishing broadly includes catching aquatic animals other than fish, such as crustaceans (shrimp/lobsters/crabs), shellfish, cephalopods (octopus/squid) and echinoderms (starfish/sea urchins). The term is n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sami Dishes
A list is a set of discrete items of information collected and set forth in some format for utility, entertainment, or other purposes. A list may be memorialized in any number of ways, including existing only in the mind of the list-maker, but lists are frequently written down on paper, or maintained electronically. Lists are "most frequently a tool", and "one does not ''read'' but only ''uses'' a list: one looks up the relevant information in it, but usually does not need to deal with it as a whole".Lucie Doležalová,The Potential and Limitations of Studying Lists, in Lucie Doležalová, ed., ''The Charm of a List: From the Sumerians to Computerised Data Processing'' (2009). Purpose It has been observed that, with a few exceptions, "the scholarship on lists remains fragmented". David Wallechinsky, a co-author of ''The Book of Lists'', described the attraction of lists as being "because we live in an era of overstimulation, especially in terms of information, and lists help us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fast Food
Fast food is a type of Mass production, mass-produced food designed for commercial resale, with a strong priority placed on speed of service. ''Fast food'' is a commercial term, limited to food sold in a restaurant or store with frozen, preheated or precooked ingredients and served in packaging for take-out or takeaway. Fast food was created as a commercial strategy to accommodate large numbers of busy commuters, travelers and Wage, wage workers. In 2018, the fast-food industry was worth an estimated $570 billion globally. The fastest form of "fast food" consists of pre-cooked meals which reduce waiting periods to mere seconds. Other fast-food outlets, primarily hamburger outlets such as McDonald's and Burger King, use mass-produced, pre-prepared ingredients (bagged buns and condiments, frozen beef patties, vegetables which are pre-washed, pre-sliced, or both; etc.) and cook the meat and french fries fresh, before assembling "to order". Fast-food restaurants are traditionally d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pita
Pita ( or ; ) or pitta (British English), also known as Arabic bread (, ), as Lebanese bread and as kmaj (from the Persian ''kumaj''), is a family of yeast- leavened round flatbreads baked from wheat flour, common in the Mediterranean, Levant, and neighboring areas. It includes the widely known version with an interior pocket. In the United Kingdom, the term is used for pocket versions such as the Greek pita, used for barbecue Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to coo ...s as a souvlaki wrap. The Western world, Western name ''pita'' may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of Arab ''khubz'' (). Etymology The first mention of the word in English cited in the Oxford English ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salvelinus
''Salvelinus'' is a genus of Salmonidae, salmonid fish often called char or charr; some species are called "trout". ''Salvelinus'' is a member of the subfamily Salmoninae within the family Salmonidae. The genus has a northern circumpolar distribution, and most of its members are typically cold-water fish that primarily inhabit fresh waters. Many species also migrate to the sea. Most char may be identified by light-cream, pink, or red spots over a darker body. Scales tend to be small, with 115–200 along the lateral line. The pectoral, pelvic, anal, and the lower aspect of caudal fins are trimmed in snow white or cream leading edges. Many members of this genus are popular sport fish, and a few, such as lake trout (''S. namaycush'') and arctic char (''S. alpinus'') are objects of commercial fisheries and/or aquaculture. Occasionally such fish escape and become invasive species. Deepwater char are small species of char living below 80 m in the deep areas of certain lakes. They ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Common Roach
The roach, or rutilus roach (''Rutilus rutilus''), also known as the common roach, is a fresh- and brackish-water fish of the family Cyprinidae, native to most of Europe and western Asia. Fish called roach can be any species of the genera ''Rutilus'', '' Leucos'' and ''Hesperoleucus'', depending on locality. The plural of the term is also roach. Description The roach is a small fish, often reaching no more than about ; maximum length is . Its body has a bluish-silvery colour and becomes white at the belly. The fins are red. The number of scales along the lateral line is 39–48. The dorsal and anal fins have 12–14 rays. Young specimens have a slender build; older specimens acquire a higher and broader body shape. The roach can often be recognized by the big red spot in the iris above and beside the pupil. Colours of the eye and fins can be very pale, however, in some environments. In Central and Northern Europe, the common roach can most easily be confused with the common ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Perch
Perch is a common name for freshwater fish from the genus ''Perca'', which belongs to the family Percidae of the large order Perciformes. The name comes from , meaning the type species of this genus, the European perch (''P. fluviatilis''). Many species of freshwater game fish more or less resemble perch, but belong to different genera. In fact, the exclusively saltwater-dwelling red drum (which belong to a different order Acanthuriformes) is often referred to as a "red perch", though by definition perch are freshwater species. Though many fish are referred to as perch as a common name, to be considered a true perch, the fish must be of the family Percidae. Species Most authorities recognize three species within the perch genus: * The European perch (''P. fluviatilis'') is primarily found in Europe, but a few can also be found in South Africa, and even as far east on the Southern hemisphere as Australia. This species is typically greenish in color with dark vertical ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Common Whitefish
''Coregonus lavaretus'' is a species of freshwater whitefish, in the family Salmonidae. It is the type species of its genus ''Coregonus''. There are widely different concepts about the delimitation of the species ''Coregonus lavaretus'' and about the number of species in the genus ''Coregonus'' in general. Lavaret In a narrow sense, ''Coregonus lavaretus'', or the lavaret, is considered to be endemic to Lake Bourget and Lake d'Aiguebelette in the Rhône river basin in France, whereas it formerly also occurred in Lake Geneva. According to this view there is a great number of distinct whitefish species in lakes, rivers and brackish waters of Central and Northern Europe. European whitefish (common whitefish) In the broad sense, ''Coregonus lavaretus'', in English referred to as the common whitefish or European whitefish, is widespread from central and northwest Europe to Siberia. Often called the ''C. lavaretus'' complex and considered as a superspecies, it encompasses many of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmon As Food
Salmon is a common fish as food, food fish classified as an oily fish with a rich content of protein and omega-3 fatty acids. Norway is a major producer of Aquaculture of salmonids, farmed and Salmon#Wild fisheries, wild salmon, accounting for more than 50% of global salmon production. Farmed and wild salmon differ only slightly in terms of food quality and safety, with farmed salmon having lower content of environmental contaminants, and wild salmon having higher content of omega-3 fatty acids. Colour Salmon flesh is generally orange to red, although there are some examples of white-fleshed wild salmon. The natural color of salmon results from carotenoid pigments, largely astaxanthin and canthaxanthin in the flesh. Wild salmon get these carotenoids from eating krill and other tiny shellfish. The concentration of carotenoids exceeds 8 mg/kg of flesh, and all fish producers try to reach a level that represents a value of 16 on the "Roche Colour Card", a colour card use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drying (food)
Food drying is a method of food preservation in which food is drying, dried (dehydrated or desiccation, desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Asian and Middle Eastern regions."Historical Origins of Food Preservation". Accessed June 2011. Water is traditionally removed through evaporation by using methods such as air drying, sun drying, smoking or wind drying, although today electric food dehydrators or freeze-drying can be used to speed the drying process and ensure more consistent results. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
