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🔗 Food and drink 🔗 Plants

Ensete ventricosum, commonly known as enset or ensete, Ethiopian banana, Abyssinian banana, and false banana, is an herbaceous species of flowering plant in the banana family Musaceae. The domesticated form of the plant is only cultivated in Ethiopia, where it provides the staple food for approximately 20 million people. The name Ensete ventricosum was first published in 1948 in the Kew Bulletin, 1947, p. 101. Its synonyms include Musa arnoldiana De Wild., Musa ventricosa Welw. and Musa ensete J.F.Gmel. In its wild form, it is native to the eastern edge of the Great African Plateau, extending northwards from South Africa through Mozambique, Zimbabwe, Malawi, Kenya, Uganda and Tanzania to Ethiopia, and west to the Congo, being found in high rainfall forests on mountains, and along forested ravines and streams.

🔗 India 🔗 Food and drink 🔗 Food and drink/Foodservice 🔗 Cooperatives 🔗 India/company 🔗 India/food

Indian Coffee House is a restaurant chain in India, run by a series of worker co-operative societies. It has strong presence across India with nearly 400 coffee houses. It has been a hub for Communist, Socialist and liberal movements for generations. Thus it has played a very important role in Geopolitics of India as most successful political movements began from here. Many governments have been formed by the people who regularly visited here.

🔗 China 🔗 Food and drink 🔗 Writing systems

Biangbiang noodles (simplified Chinese: 𰻝𰻝面; traditional Chinese: 𰻞𰻞麵; pinyin: Biángbiángmiàn), alternatively known as youpo chemian (simplified Chinese: 油泼扯面; traditional Chinese: 油潑扯麵) in Chinese, are a type of Chinese noodle originating from Shaanxi cuisine. The noodles, touted as one of the "eight curiosities" of Shaanxi (陕西八大怪), are described as being like a belt, owing to their thickness and length.

Biangbiang noodles are renowned for being written using a unique character. The character is unusually complex, with the standard variant of its traditional form containing 58 strokes.

🔗 Food and drink 🔗 Iceland

Although Iceland is reliant upon fishing, tourism and aluminium production as the mainstays of its economy, the production of vegetables and fruit in greenhouses is a growing sector. Until the 1960s this included commercial production of bananas.

In 1941, the first bananas in Iceland were produced. They have been produced since that time, about 100 clusters a year each about 5–20 kg (11–44 lb), but are not currently sold. In the wake of World War II, the combination of inexpensive geothermal power (which had recently become available) and high prices for imported fruit led to the construction of a number of greenhouses where bananas were produced commercially from 1945 to as late as 1958 or 1959. In 1960, the government removed import duties on fruit. Domestically grown bananas were no longer able to compete with imported ones and soon disappeared from the market. Icelandic banana production was much slower due to low levels of sunlight; Icelandic bananas took two years to mature, while it only takes a few months near the equator.

The urban myth that Iceland is Europe’s largest producer or exporter of bananas has been propagated in various books and other media. It was mentioned, in an episode of the BBC quiz programme QI, and on a forum connected with the show. According to FAO statistics, the largest European producer of bananas is France (in Martinique and Guadeloupe), followed by Spain (primarily in the Canary Islands). Other banana-producing countries in Europe include Portugal (on Madeira), Greece, and Italy.

Although a small number of banana plants still exist in greenhouses and produce fruit every year, Iceland imports nearly all of the bananas consumed in the country, with imports now amounting to over 18 kg (40 lb) per capita per annum. The Agricultural University of Iceland maintains the last such farm with 600-700 banana plants in its tropical greenhouse, which were received as donations from producers when they shut down (then the Horticultural College). Bananas grown there are consumed by the students and staff and are not sold.

🔗 Food and drink 🔗 Glass

A teasmade is a machine for making tea automatically, which was once common in the United Kingdom and some British Commonwealth countries. Teasmades generally include an analogue alarm clock and are designed to be used at the bedside, to ensure tea is ready first thing in the morning. Although crude versions existed in Victorian times, they only became practical with the availability of electric versions in the 1930s. They reached their peak in popularity in the 1960s and 1970s, since when their use has declined, but they are now enjoying a revival, partly as a retro novelty item.

The name teasmade is an example of a genericised trademark, now commonly used to refer to any automatic tea-making appliance.

🔗 Physics 🔗 Greece 🔗 Food and drink 🔗 Spirits

The ouzo effect (also louche effect and spontaneous emulsification) is a milky (louche) oil-in-water emulsion that is formed when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe. Such emulsions occur with only minimal mixing and are highly stable.

🔗 Agriculture 🔗 Food and drink 🔗 Birds 🔗 Agriculture/Livestock

The Silkie (also known as the Silky or Chinese silk chicken) is a breed of chicken named for its atypically fluffy plumage, which is said to feel like silk and satin. The breed has several other unusual qualities, such as black skin and bones, blue earlobes, and five toes on each foot, whereas most chickens only have four. They are often exhibited in poultry shows, and also appear in various colors. In addition to their distinctive physical characteristics, Silkies are well known for their calm, friendly temperament. It is among the most docile of poultry. Hens are also exceptionally broody, and care for young well. Although they are fair layers themselves, laying only about three eggs a week, they are commonly used to hatch eggs from other breeds and bird species due to their broody nature.

🔗 Mexico 🔗 Food and drink

Al pastor (from Spanish, "shepherd style"), tacos al pastor, or tacos de trompo is a preparation of spit-grilled slices of pork originating in the Central Mexican region of Puebla and Mexico City, although today it is a common menu item found in taquerías throughout Mexico. The method of preparing and cooking al pastor is based on the lamb shawarma brought by Lebanese immigrants to the region. Al pastor features a flavor palate that uses traditional Mexican adobada (marinade). It is a popular street food that has spread to the United States. In some places of northern Mexico and coastal Mexico, such as in Baja California, taco al pastor is known as taco de trompo or taco de adobada. A similar dish also from Puebla that uses a combination of middle eastern spices and indigenous central Mexican ingredients is called tacos árabes.

🔗 Lists 🔗 Food and drink 🔗 Countries

Breakfast, the first meal of the day eaten after waking from the night's sleep, varies in composition and tradition across the world.

🔗 Medicine 🔗 Food and drink 🔗 Chemistry 🔗 Medicine/Toxicology

Olestra (also known by its brand name Olean) is a fat substitute that adds no calories to products. It has been used in the preparation of otherwise high-fat foods, thereby lowering or eliminating their fat content. The Food and Drug Administration (FDA) originally approved olestra for use in the US as a replacement for fats and oils in prepackaged ready-to-eat snacks in 1996, concluding that such use "meets the safety standard for food additives, reasonable certainty of no harm".^: 46399 In the late 2000s, olestra lost its popularity due to supposed side effects and has been largely phased out, but products containing the ingredient can still be purchased at grocery stores in some countries. As of 2023, no products are sold in the United States using Olestra.