Zucchini

The zucchini (pronounced /zʊˈkiːni/) or courgette (/kʊǝˈʒɛt/ or [kɔːˈʒɛt]) is a small summer squash. Along with some other squashes, it belongs to the species Cucurbita pepo. Zucchini is the more common name in North America, Australia, Germany and Italy (zucchina/e), while courgette is more commonly used in the United Kingdom, New Zealand, Ireland, France, the Netherlands, Portugal and South Africa. Zucchini can be yellow, green or light green, and generally have a similar shape to a ridged cucumber, though a few cultivars are available that produce round or bottle-shaped fruit.

In a culinary context, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the female zucchini flower.



Flower

The female flower is a golden blossom on the end of each emergent zucchini. The male flower grows directly on the stem of the zucchini plant in the leaf axils (where leaf petiole meets stem), on a long stalk, and is slightly smaller than the female. Both flowers are edible, and are often used to dress a meal or garnish the cooked fruit.

Firm and fresh blossoms that are only slightly open are cooked to be eaten, with pistils removed from female flowers, and stamens removed from male flowers. The stem on the flowers can be retained as a way of giving the cook something to hold onto during cooking, rather than injuring the delicate petals, or they can be removed prior to cooking, or prior to serving. There are a variety of recipes in which the flowers may be deep fried as fritters or tempura (after dipping in a light tempura batter), stuffed, sautéed, baked, or used in soups.

In Mexico, the flower is often used for a soup, sopa de flor de calabaza, and it is quite popular in a variation of the traditional quesadillas, becoming quesadillas de flor de calabaza. Zucchini is also used in a variety of other dishes (rajas), and as a side dish.

Nutrition

The zucchini fruit is low in calories (approximately 15 food calories per 100 g fresh zucchini) and contains useful amounts of folate (24 mcg/100 g), potassium (280 mg/100 g) and vitamin A (384 IU [115 mcg]/100 g. 1/2 cup of zucchini also contains 19% of the recommended amount of manganese.



Cooking

When used for food, zucchini are usually picked when under 20 cm (8 in.) in length and the seeds are soft and immature. Mature zucchini can be as much as three feet long, but are often fibrous and not appetizing to eat. Zucchini with the flowers attached are a sign of a truly fresh and immature fruit, and are especially sought by many people.

Unlike cucumber, zucchini are usually served cooked. It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soufflés. It also can be baked into a bread, or incorporated into a cake mix. Its flowers can be eaten stuffed and are a delicacy when deep fried, as tempura.

The zucchini has a delicate flavor and requires little more than quick cooking with butter or olive oil, with or without fresh herbs. The skin is left in place. Quick cooking of barely wet zucchini in oil or butter allows the fruit to partially boil and steam, with the juices concentrated in the final moments of frying when the water has gone, prior to serving. Zucchini can also be eaten raw, sliced or shredded in a cold salad, baked into a bread similar to banana bread, as well as hot and barely cooked in hot salads, as in Thai or Vietnamese recipes.

Zucchini should be stored not longer than three days. They are prone to chilling damage which shows as sunken pits in the surface of the fruit, especially when brought up to room temperature after cool storage.


In 2005, a poll of 2,000 people revealed the courgette to be the Britain's 10th favorite culinary vegetable. In Mexico, the flower (known as flor de calabaza) is preferred over the fruit[citation needed] and is often cooked in soups or used as a filling for quesadillas.

In Italy, zucchini are served in a variety of ways, especially breaded and pan-fried. Some restaurants in Rome specialize in deep-frying the flowers, known as fiori di zucca.

In France zucchini is a key ingredient in ratatouille, a stew of summer fruits and vegetables prepared in olive oil and cooked for an extended time over low heat. The dish, originating near present-day Nice, is served as a side dish or on its own at lunch with bread. Zucchini are stuffed with meat with other fruits like tomatoes or bell peppers in a dish named farcis (stuffed).

In Turkish cuisine, zucchini is the main ingredient in the popular dish mücver , or "zucchini pancakes", made from shredded zucchini, flour and eggs, lightly fried in olive oil and eaten with yogurt.

In the Levant, zucchini is stuffed with minced meat and rice plus herbs and spices and steamed. It is also used in various kinds of stew.

In Greece, zucchini is usually fried or boiled with other fruits (often green chili peppers and eggplants). It is served as an hors d'œuvre or as a main dish, especially during fasting seasons. Zucchini is also often stuffed with minced meat, rice and herbs and served with avgolemono sauce. In several parts of Greece, the flowers of the plant are stuffed with white cheese, usually feta or mizithra cheese, or with a mixture of rice, herbs and occasionally minced meat. Then they are deep-fried or baked with tomato sauce in the oven.

In Bulgaria, zucchini are fried and then served with a dip, made from yoghurt, garlic and dill. Another popular dish is oven-baked zucchini—sliced or grated—covered with a mixture of eggs, yoghurt, flour and dill.

In Egypt, zucchini are cooked with tomato sauce, garlic and onions.


en.wikipedia.org

Lentil

The lentil or masoor (Lens culinaris), considered a type of pulse, is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about 15 inches (38 cm) tall and the seeds grow in pods, usually with two seeds in each.

Background

The plant likely originated in the Near East, and has been part of the human diet since the aceramic (non-pottery producing) Neolithic times, being one of the first crops domesticated in the Near East. With approximately 26% of their calories from protein, lentils and generally any pulses or legumes have the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp and is an important part of the diet in many parts of the world, especially in the Indian subcontinent which has large vegetarian populations.

A variety of pulses or lentils exists with colors that range from yellow to red-orange to green, brown and black. Red, white and yellow lentils in some cases are peeled, i.e., are those that have their skins removed before being sold. There are large and small varieties of many lentils (e.g., Masoor Lentils, shown in photos here). Lentils are sold in many forms, with or without the skins, whole or split.

Culturally, other pulses are sometimes called lentils but are actually beans or peas, e.g. "black lentils" (urad beans).



Types

* Brown/Spanish Pardina
* French Green/Puy lentils (Dark speckled blue-green)
* Green
* Black/Beluga
* Yellow/Tan Lentils (Red inside)
o Red Chief (Decorticated yellow lentils)
* Eston Green (Small green)
* Richlea (Medium green)
* Laird (Large green)
* Petite Golden (Decorticated lentils)
* Masoor (Brown-skinned lentils which are red inside)
o Petite Crimson/Red (Decorticated masoor lentils)
* Macachiados (Big Mexican yellow lentils)

Nutritional value and health benefits
Lentils, raw (Dry Weight) Nutritional value per 100 g (3.5 oz)
Energy 1,477 kJ (353 kcal)
Carbohydrates 60 g
Sugars 2 g
Dietary fiber 31 g
Fat 1 g
Protein 26 g
Thiamine (Vit. B1) 0.87 mg (67%)
Folate (Vit. B9) 479 μg (120%)
Iron 7.5 mg (60%)

Source: USDA Nutrient database

Lentils contain high levels of proteins, including the essential amino acids isoleucine and lysine, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet. Lentils are deficient in two essential amino acids, methionine and cystine. However, sprouted lentils contain sufficient levels of all essential amino acids, including methionine and cystine.

Apart from a high level of proteins, lentils also contain dietary fiber, folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%). Health magazine has selected lentils as one of the five healthiest foods. Lentils are often mixed with grains, such as rice, which results in a complete protein dish.

Iron content

Lentils are one of the best vegetable sources of iron. This makes them an important part of a vegetarian diet, and useful for preventing iron deficiency. Iron is particularly important for adolescents and pregnant women, whose requirements for it are increased.



In culture

Lentils are mentioned many times in the Old Testament, the first time recounting the incident in which Jacob purchases the birthright from Esau with stewed lentils (a "mess of pottage") In Jewish mourning tradition, they are considered as food for mourners, together with boiled eggs. The reason is that their round shape symbolizes the life cycle from birth to death.

They are also attributed to be blessed by seventy Prophets including Jesus and Mohammed in shitte narrations.

The ancient Greek dramatist Aristophanes mentions lentil soup in his plays and describes it as the "sweetest of delicacies."

In Italy eating lentils on New Year's Eve traditionally symbolizes the wish to earn more money next year, most likely because of their round coin-like shape.


en.wikipedia.org

Almond

The almond (Prunus dulcis, syn. Prunus amygdalus Batsch., Amygdalus communis L., Amygdalus dulcis Mill.), is a species of tree native to the Middle East. Almond is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated shell (endocarp) surrounding the seed.

The fruit of the almond is not a true nut, but a drupe, which consists of an outer hull and a hard shell with the seed ('nut') inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are commonly sold shelled, i.e. after the shells are removed, or unshelled, i.e. with the shells still attached. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo.

Description

The almond is a small deciduous tree, growing to between 4 and 10 meters in height, with a trunk of up to 30 centimetres in diameter. The young twigs are green at first, becoming purplish where exposed to sunlight, then grey in their second year. The leaves are 3–5 inches long, with a serrated margin and a 2.5 cm (1 in) petiole. The flowers are white or pale pink, 3–5 cm diameter with five petals, produced singly or in pairs before the leaves in early spring.

Almond trees become productive and begin bearing fruit after five years. The fruit is mature in the autumn, 7–8 months after flowering.

In botanical terms, the almond fruit is not a nut, but a drupe 3.5–6 cm long. The outer covering or exocarp, fleshy in other members of Prunus such as the plum and cherry, is instead a thick leathery grey-green coat (with a downy exterior), called the hull. Inside the hull is a reticulated hard woody shell (like the outside of a peach pit) called the endocarp. Inside the shell is the edible seed, commonly called a nut. Generally, one seed is present, but occasionally there are two.

Origin and history

The almond is a native to the Mediterranean climate region of the Middle East, eastward as far as the Indus. It was spread by humans in ancient times along the shores of the Mediterranean into northern Africa and southern Europe and more recently transported to other parts of the world, notably California, United States.
A grove of almond trees in southern California

The wild form of domesticated almond grows in parts of the Levant; almonds must first have been taken into cultivation in this region. The fruit of the wild forms contains the glycoside amygdalin, "which becomes transformed into deadly prussic acid (hydrogen cyanide) after crushing, chewing, or any other injury to the seed."

However, domesticated almonds are not toxic; Jared Diamond argues that a common genetic mutation causes an absence of glycoside amygdalin, and this mutant was grown by early farmers, "at first unintentionally in the garbage heaps, and later intentionally in their orchards". Zohary and Hopf believe that almonds were one of the earliest domesticated fruit trees due to "the ability of the grower to raise attractive almonds from seed. Thus, in spite of the fact that this plant does not lend itself to propagation from suckers or from cuttings, it could have been domesticated even before the introduction of grafting". Domesticated almonds appear in the Early Bronze Age (3000–2000 BC) of the Near East, or possibly a little earlier. A well-known archaeological example of the almond is the fruit found in Tutankhamun's tomb in Egypt (c. 1325 BC), probably imported from the Levant. The domesticated form can be found as far north as Iceland although the official[clarification needed] distribution of the plant in Europe shows the most northerly country to be Germany.





Oils

Almonds contain approximately 49% oils, of which 62% is monounsaturated oleic acid (an omega-9 fatty acid), 24% is linoleic acid (a polyunsaturated omega-6 essential fatty acid), and 6% is palmitic acid (a saturated fatty acid).

"Oleum Amygdalae", the fixed oil, is prepared from either variety of almond and is a glyceryl oleate, with a slight odour and a nutty taste. It is almost insoluble in alcohol but readily soluble in chloroform or ether. Sweet almond oil is obtained from the dried kernel of sweet almonds.

The oil is good for application to the skin as an emollient, and has been traditionally used by massage therapists to lubricate the skin during a massage session. It is a mild, lightweight oil that can be used as a substitute for olive oil.

Almond oil is also used as a wood conditioner of certain woodwind instruments, such as the oboe and clarinet.

Nutrition and health

The sweet almond contains about 26% carbohydrates (12% dietary fiber, 6.3% sugars, 0.7% starch and the rest miscellaneous carbohydrates), and may therefore be made into flour for cakes and cookies (biscuits) for low-carbohydrate diets or for patients suffering from diabetes mellitus or any other form of glycosuria. Almond flour is gluten-free and therefore a popular ingredient in cookery in place of wheat flour for gluten-sensitive people and people with wheat allergies and coeliac disease. A standard serving of almond flour, 1 cup, contains 20 grams of carbohydrates, of which 10 g is dietary fibre, for a net of 10 g of carbohydrate per cup. This makes almond flour very desirable for use in cake and bread recipes by people on carbohydrate-restricted diets.

Almonds are a rich source of vitamin E, containing 24 mg per 100 g. They are also rich in monounsaturated fat, one of the two "good" fats responsible for lowering LDL cholesterol.

Claimed health benefits of almonds include improved complexion, improved movement of food through the colon (feces) and the prevention of cancer. Recent research associates the inclusion of almonds in the diet with elevating the blood levels of high density lipoproteins and of lowering the levels of low density lipoproteins.

A controlled trial showed that 73g of almonds in the daily diet reduced LDL cholesterol by as much as 9.4%, reduced the LDL:HDL ratio by 12.0%, and increased HDL-cholesterol (i.e., the good cholesterol) by 4.6%.

In Ayurveda, an ancient system of health care that is native to the Indian subcontinent, almond is considered a nutritive for the brain and nervous system. It is said to induce high intellectual level and longevity. Almond oil is called Roghan Badam in Tibb Yunani طب يوناني (the Greco-Persian system of medicine). It is extracted by cold process, and is considered a nutritive aphrodisiac both for massage and internal consumption. Recent studies have shown that the constituents of almond have anti-inflammatory, immunity boosting, and anti-hepatotoxicity effects.

In a study printed in the Journal of Agriculture and Food Chemistry, experts discovered that almonds contain phenolics and flavonoids (a combination of flavonols, flavan-3-ols, hydroxybenzoic acids and flavanones) in their skins analogous to those of certain fruits and vegetables. For instance, a one-ounce helping of almonds holds a similar quantity of total polyphenol as ½ cup of cooked broccoli.

Almonds may cause allergy or intolerance. Cross-reactivity is common with peach allergens (lipid transfer proteins) and tree nut allergens. Symptoms range from local symptoms (e.g. oral allergy syndrome, contact urticaria) to systemic symptoms including anaphylaxis (e.g. urticaria, angioedema, gastrointestinal and respiratory symptoms).


en.wikipedi.org

Parsley

Parsley (Petroselinum) is a bright green biennial herb, often used as spice. It is common in Middle Eastern, European, and American cooking. In modern cooking, parsley is used for its leaf in much the same way as coriander (which is also known as Chinese parsley or cilantro), although parsley is perceived to have a milder flavor.

Etymology

The word parsley is a merger of the Old English petersilie (which is identical to the contemporary German word for parsley: Petersilie) and the Old French peresil, both derived from Middle Latin petrosilium, in turn from Latin petroselinum, which is the romanization of the Greek "πετροσέλινον" (petroselinon), "rock-parsley", from "πέτρα" (petra), "rock", + "σέλινον" (selinon), "parsley". The earliest attested form of the word selinon is the Mycenaean Greek se-ri-no, written in Linear B syllabic script.

Varieties

Two forms of parsley are used as herbs: curly leaf (P. crispum) and Italian, or flat leaf (P. neapolitanum). Curly leaf parsley is often used as a garnish. One of the compounds of the essential oil is apiol. The use of curly leaf parsley may be favored by some because it cannot be confused with poison hemlock, like flat leaf parsley or chervil. The produce code for parsley is 4899.

Root Parsley

Another type of parsley is grown as a root vegetable, as with hamburg root parsley (Petroselinum crispum var. tuberosum). This type of parsley produces much thicker roots than types cultivated for their leaves. Although little known in Britain and the United States, root parsley is very common in Central and Eastern European cuisine, used in soups and stews. Parsley grows best between 22 and 30 degrees Celsius (72 and 86 degrees Fahrenheit).

Though it looks similar to parsnip it tastes quite different. Parsnips are among the closest relatives of parsley in the Carrot or umbellifer Family of herbs. The similarity of the names is a coincidence, parsnip meaning "forked turnip"; it is not closely related to real turnips.

Cultivation

Parsley grows best in moist, well drained soil, with full sun. It frequently has difficulties germinating because of Furanocoumarins in its seed coat. If the leaves are not harvested, the plant eventually ceases to produce them in abundance and grows a thicker central stalk with small flowers instead.

Parsley attracts winged wildlife. The swallowtail butterfly uses parsley as a host plant for its larvae. Caterpillars are black and green striped with yellow dots, and will feast upon parsley for two weeks before turning into butterflies. Bees also visit the blooms. Seed eaters such as the lesser goldfinch feed on the seed.




Companion plant

Parsley is widely used as a companion plant in gardens. Like many other members of the carrot family (umbellifers), it attracts predatory insects, including wasps and predatory flies to gardens, which then tend to protect plants nearby. For example, they are especially useful for protecting tomato plants as the wasps that kill tomato hornworms also eat nectar from parsley.

In cold climates, parsley is biennial, not blooming until its second year. It offers protection even in its first year as the strong scent of the parsley leaves appear to mingle with the tomato scent and confuse the search paradigms of the tomato moth.

Culinary use

In Central and Eastern Europe and in West Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Green parsley is often used as a garnish. The fresh flavor of the green parsley goes extremely well with potato dishes (french fries, boiled buttered potatoes or mashed potato), with rice dishes (risotto or pilaf), with fish, fried chicken, lamb or goose, steaks, meat or vegetable stews[9] (like beef bourguignon, goulash or chicken paprikash). In Southern and Central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used to flavor stocks, soups, and sauces. Freshly chopped green parsley is used as a topping for soups like chicken soup, green salads or salads like Salade Olivier, on open sandwiches with cold cuts or pâtés. Parsley is a key ingredient in several West Asian salads, e.g., tabbouleh (the national dish of Lebanon, also called terchots by Armenians from Van, historic Armenia). Persillade is a mixture of chopped garlic and chopped parsley used in French cuisine. Gremolata is a traditional accompaniment to the Italian veal stew, ossobuco alla milanese, a mixture of parsley, garlic, and lemon zest. Parsley is the most abundantly used herb in the Spanish cuisine. Its preferred uses are in paste and dressing.

Root parsley is very common in Central and Eastern European cuisines, where it is used as soup vegetable in many soups and in most meat or vegetable stews and casseroles.


en.wikipedia.org

Eggnog

Bizim salep'e benziyor. Kışın, Noel'de içiliyor, alkollüymüş.


I took an informal survey this weekend. Everyone hates eggnog. I mean, they don’t just dislike it, they hate it. They make faces and say things about it being thick and having eggs in it and what’s with the name? “Eggnog” does not sound appetizing. Who made this drink and why do we drink it?

I don’t know if I like eggnog or not because I have not had it as an adult. I had the nonalcoholic version as a kid and thought it was weird. I admit I’m curious now, so I’m thinking of making some.

It’s an old drink. Apparently, it is traced back to medieval Europe. According to Wikipedia, “the drink adopted the “nog” part of its name from the word “noggin”, a Middle English phrase used to describe a small, wooden, carved mug used to serve alcohol. Another name for this British drink was Egg Flip.”

And:

“Yet another story is that the term derived from the name “egg-and-grog”, a common Colonial term used to describe rum. Eventually the term was shortened to “egg’n'grog”, then “eggnog”.”

Since milk and eggs were not wasted on drinks in those days, it must have been a special drink for the time, and probably only consumed by the upper crust. Not so today, however.

Ingredients:

4 egg yolks
1/3 c sugar, plus 1 Tbs
1 pint whole milk
1 c heavy cream
3 oz bourbon
1 tsp freshly grated nutmeg
4 egg whites


http://www.savvyhousekeeping.com/eggnog/


Eggnog, also known as egg nog, is a sweetened dairy-based beverage made with milk and/or cream, sugar and beaten eggs (which gives it a frothy texture), and flavoured with ground cinnamon and nutmeg. Various liquors, such as brandy, rum, whisky, advocaat and/or liqueurs, are often added.

Eggnog is a popular drink throughout the United States and Canada, and is usually associated with winter celebrations such as Christmas and New Year. Commercial non-alcoholic eggnog is typically available only in the winter season. Eggnog may be added as a flavouring to food or drinks such as coffee and tea. Eggnog-flavoured ice cream is a seasonal product in the United States and Canada; as eggnog is a custard it can be easily repurposed as an ice cream base.

History

The origins, etymology, and even the ingredients used to make the original eggnog drink are debated. Eggnog, or a very similar drink, may have originated in East Anglia, England, though it may also have been developed from posset (a medieval European beverage made with hot milk). The "nog" part of its name may stem from the word "noggin", a Middle English term used to describe a small, wooden, carved mug used to serve alcohol.

Another name for this British drink was Egg Flip. Yet another story is that the term derived from the name "egg-and-grog", a common Colonial term used to describe rum. Eventually the term was shortened to "egg'n'grog", then "eggnog".

The ingredients for the drink were expensive, so it was popular mainly among the aristocracy. "You have to remember, the average Londoner rarely saw a glass of milk," says author and historian James Humes (To Humes It May Concern, July 1997). "There was no refrigeration, and the farms belonged to the big estates. Those who could get milk and eggs to make eggnog mixed it with brandy or Madeira or even sherry."

The drink crossed the Atlantic to the English colonies during the 18th century. Since brandy and wine were heavily taxed, rum from the Triangular Trade with the Caribbean was a cost-effective substitute. The inexpensive liquor, coupled with plentiful farm and dairy products, helped the drink become very popular in America. When the supply of rum to the newly-founded United States was reduced as a consequence of the American Revolutionary War, Americans turned to domestic whiskey — and eventually bourbon in particular — as a substitute.

Ingredients


Traditional eggnog typically consists of milk, sugar, spices, and raw eggs. Frequently, cream is substituted for some portion of the milk to make a richer drink. Some eggnogs add gelatin. Toppings may include vanilla ice cream, meringue, whipped cream and wide variety of garnishes, notably grated nutmeg and chocolate curls.

Eggnog can be produced from homemade recipes, or ready-made eggnog containing alcohol and "just-add-alcohol" versions are available. Whiskey, rum, brandy, bourbon or cognac are often added. Since the 1960s, eggnog has often been served cold and without spirits, both of which are significant departures from its historical origins.

It has traditionally been high in fat and cholesterol but low-fat and sugar formulations are available using skimmed or lowfat milk. In North America, a few manufacturers offer seasonally-available, soy- or rice-based alternatives for vegans and those with dairy allergies.

Under U.S. law, commercial products sold as eggnog may contain milk, sugar, modified milk ingredients, glucose-fructose, water, carrageenan, guar gum, natural and artificial flavourings, spices, monoglycerides, and colourings. Commercial eggnog sales remain strong, indicating that the artificial versions have successfully simulated the taste for most consumers.

The ingredients in commercial eggnog vary significantly, but generally raw eggs are not included as in traditional eggnog.


http://en.wikipedia.org/wiki/Eggnog

Scientists unlock the Mona Lisa mystery

THE secret of how Leonardo da Vinci captured the Mona Lisa's enigmatic smile has been revealed. Scientists have discovered the artist achieved his smoky effect, known as sfumato, by applying up to 40 layers of extremely thin glaze probably smeared on with his fingers.

The glaze, mixed with subtly different pigments, creates the slight blurring and shadows around the mouth that give the Mona Lisa the barely noticeable smile that seems to disappear when looked at directly.

Using X-rays, the researchers saw how the layers of glaze and paint had been built up on different areas. With the drying taking months, such effects would have taken years to achieve.

Leonardo is known to have used the sfumato effect, but the exact techniques have long intrigued experts.

The discoveries were made by scientists at the Centre de Recherche et de Restauration des Musees de France and the European Synchrotron Radiation Facility.

Philippe Walter, who led the study, said: ''The gradation of tones or colours from light to dark is barely perceptible. Above all, the way the flesh is rendered gives rise to many comments because of its crucial role in the fascination exerted by Leonardo's portraits.

''The thinness of the glaze layers must be underlined: it confirms the dexterity of the painter to apply such thin layers. Moreover, the measured slow and regular evolution of the thickness of the glaze layers implies that numerous layers have to be applied to obtain the darkest shadows.''

The scientists used a technique known as X-ray fluorescence spectroscopy to examine the glaze and paint without taking samples that would damage the masterpiece.


Telegraph, London

Dragon Age 2 : Destiny

There is no doubt that this will be the game of 2011.



Experience the epic sequel to the 2009 Game of the Year from the critically acclaimed makers of Dragon Age: Origins and Mass Effect 2. You are one of the few who escaped the destruction of your home. Now, forced to fight for survival in an ever-changing world, you must gather the deadliest of allies, amass fame and fortune, and seal your place in history. This is the story of how the world changed forever. The legend of your Rise to Power begins now.

Key Features:

* Embark upon an all-new adventure that takes place across an entire decade and shapes itself around every decision you make.
* Determine your rise to power from a destitute refugee to the revered champion of the land.
* Think like a general and fight like a Spartan with dynamic new combat mechanics that put you right in the heart of battle whether you are a mage, rogue, or warrior.
* Go deeper into the world of Dragon Age with an entirely new cinematic experience that grabs hold of you from the beginning and never lets go.
* Discover a whole realm rendered in stunning detail with updated graphics and a new visual style.



http://dragonage.bioware.com/da2/home/

Öyle 2

Algıda sorun varsa ulaşım ne kadar profesyonel olursa olsun, ulaşım gerçekleşmez.


Personal choices cannot be judged by others, never and ever.