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Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts. [ 1]: 95 (129c) The cuisine was founded on the "Mediterranean triad" of cereals, olives, and grapes, [ 2] which had many ...
The fig is the edible fruit of Ficus carica, a species of small tree in the flowering plant family Moraceae, native to the Mediterranean region, together with western and southern Asia. It has been cultivated since ancient times and is now widely grown throughout the world. [ 3][ 4] Ficus carica is the type species of the genus Ficus ...
Opuntia ficus-indica, the Indian fig opuntia, fig opuntia, or prickly pear, is a species of cactus that has long been a domesticated crop plant grown in agricultural economies throughout arid and semiarid parts of the world. [ 3] O. ficus-indica is the most widespread and most commercially important cactus. [ 2][ 3] It is grown primarily as a ...
Sidney B. Felsen, beloved co-founder of the seminal Los Angeles printmaking workshop Gemini G.E.L., died of renal failure on Sunday at his home in L.A. He was 99. "Richard Serra once said, 'Sidney ...
Figs and fig wasps have had a symbiotic relationship throughout history. [8] The fig wasps need the figs in order to reproduce, while the figs rely on the wasps to aid them in their pollination. [9] In wilder forms of the plant, without pollination the young developing fig will fall off of the tree without ripening.
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The C-C-G-C-E-G tuning uses the harmonic sequence (overtones) of the note C. When an open-note C-string is struck, its harmonic sequence begins with the notes (C,C,G,C,E,G,B♭,C). [3] [4] This overtone-series tuning was modified by Mick Ralphs, who used a high C rather than the high G for "Can't Get Enough" on Bad Company. Ralphs said, "It ...
Foie gras ( French for ' fat liver'); French: [fwa ɡʁɑ], English: / ˌfwɑːˈɡrɑː / ⓘ) is a specialty food product made of the liver of a duck or goose. According to French law, [ 1] foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding) . Foie gras is a popular and well-known delicacy in French cuisine.
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