Tak się je w Koreii Poł
28.3.10
20.3.10
co je Polak
Polak zjada w ciągu życia średnio dwie krowy, 20 świń, 760 kurczaków, 46 indyków, 15 kaczek. To rocznie 70 kg mięsa. I tylko 6,5 kg ryb. A powinno być na odwrót
Kto mówi że trzeba gotować w mikrofali?/Who says you have to cook in the microwave ?
Moja ulubiona metoda- 1989,kiedy pracowalem dla firmy Memorex przy wjezdzie do stanu Iowa,w szybę wpadł mi bażant,po wypatroszeniu i oprawieniu go w boczek po 4 godzinach jazdy miałem smaczne danie i od tego czasu zrobilem wiele pysznych dań w ten sposob
Carbecue cooking times are usually written in terms of miles, rather than minutes. Here are some examples :
Shrimp: 30-50 miles
Trout or Salmon: 60-100 miles
Chicken breasts: 60 miles at 65 mph
Chicken wings: 140-200 miles
Pork tenderloin: 250 miles
Sliced, peeled potatoes: 55 miles
Tego nie rób w domu,chyba że jesteś elektrykiem
14.3.10
Goko wyznacza nowy standard w Poznaniu Best looking sushi goko.com.pl
Sushi jadam od 30 lat, ale tak pięknego garni nie widziałem nigdzie. Świeże ,pyszne i cieszyło oko.Szczególnie polecam maki z krabem=niebo oraz zupę Tom YumGoko wyznacza nowy standard w Poznaniu
Best looking sushi I have ever seen and eaten,also recommend maki with a crab and fantastic Tom Yum soup
4.3.10
Fatalne tłumaczenia menu- Gęba pełna śledzi w futerkach z norek
a oto jak wita Polaków Duńska gastronomia na BornholmieMenu kwintesencją marketingu dla restauracji, ale nie w obcych językach
Słynna poznańska golonka to "boiled pickled hand of pork cutlet", czyli gotowana peklowana ręka wieprzowego kotleta! I to polecana jeszcze przez indiańskiego wodza !
Czy śledzie noszą futerka?
Czy świnie maja ręce lub pięści?•
Czy sandacz jest okoniem lub szczupakiem ?
Czy indyk jest kurczakiem?
Czy istnieje krzyżówka cielęciny i dzika
Czy bażant był wypalany lub wystrzelony?
Czy troć bałtycka to pstrąg byk ?
Zupa z krwi!
Czarny kurczak!
Czy sarnina sade jest torturowana przed zabiciem?
Żelki owocowe tłumaczone na „tropical gums” czyli dziąsła tropikalne!
Czy mięso wołowe było siekane albo wydalone poprzez funkcję fizjologiczną?
*Co to są za grzyby jajkowe ,lub grzyby czarownicy albo zółta pleśn ?
Smacznego? Zabawne? Wątpię!
Takie są przykładowe tłumaczenia menu z Polskiego na język angielski i niemiecki
Podobnie jest w wielu restauracjach w Poznaniu i w Polsce.
W tłumaczeniu z polskiego na angielski czasem wystarczy brak lub zmiana jednej literki, by z szefa kuchni (chef) zrobić indiańskiego wodza (chief), a wino musujące (sparkling wine) przechrzcić na wino iskrzące (sparking wine).
Czy Polski kelner ma czas ,zna języki obce tak dobrze, żeby mógł dokładnie wytłumaczyć i zaprzeczyć powyższym niedorzecznościom w menu ?
Proponuje wczuć się w role typowego cudzoziemca w Polsce!
Polskie jedzenie dla nas jest znane i smaczne , ale dla większości cudzoziemców jest nieznane i jak widać z powyższych tłumaczeń dosyć tajemnicze i nie apetyczne .Ważne jest żeby karta dań była szczegółowa dokładna i opisowa.Jako Polak i Amerykanin ,obeżyswiat i wieloletni gość Polskich restauracji ,byłem zawsze zabawiany i zaskakiwany przetłumaczoną treścią Polskiego menu ,niestety moi goście zagraniczni nie byli pewni co właściwie zamawiają i co w końcu otrzymaja.Dopiero po długich tłumaczeniach i dyskusjach wyjaśniających udało mi się zamówić dla nich odpowiednie danie.Nawet w krajach trzeciego świata gdzie gościłem nie widziałem takich niedbalstw i niski poziom w menu jak w naszym kraju. W mojej opinii karta dań jest najważniejszym elementem w sprzedaży dla restauracji,specjalnie w mieście, które słynie z organizacji targów. W wielu tak znanych restauracjach w Poznaniu innych miastach restauratorzy proponują takie koszmarki dla gości zagranicznych. Z moich rozmów z właścicielami restauracji okazuje się ze tłumaczenia są robione często na podstawie poradnika kelnerskiego z 1937 roku lub innych starych słowników, przez tłumaczy przysięgłych,studentów,zwykłych tłumaczy lub osoby z personelu , którzy tłumaczą słowo w słowo, i w ogóle nieznających nazewnictwa z branży gastronomicznej. Słowniki jak wiadomo cały czas ewolują. Wiadomo ze żaden z tzw. native speakers nie weryfikuje tłumaczeń. Kiedy zwracam uwagę na te niewypały językowe,większość właścicieli i obsługi nie przejmuje się tym zbyt bardzo , rozkłada ręce, uśmiecha się i mówią jakoś to będzie?
Czasy dla gastronomii są trudne. Jest widoczne ze wiele naszych restauracji stara się przyciągnąć klientów swoim wystrojem,atmosferą i jedzeniem na światowym poziomie , ale totalna niedbałość w tłumaczeniu menu jest porównywalna do kazania sprzątaczce zajmować się gotowaniem a kucharzowi obsługą klienta.
Najlepszy przykład na koniec z ostatnio przeglądanego menu w Poznaniu z pewnej renomowanej restauracji przy Starym Rynku.„Pieczywo i masło extra 3,00 zł ale po angielsku oferuje bezpłatnie complimentary bread and butter”, widać właścicielka preferuje obcokrajowców, ale dla Polaków za darmo umarło, w tym osobliwym przybytku gastronomicznym
Zabawne "kwiatki językowe" powstające podczas tłumaczenia zdarzają się nie tylko w lokalach gastronomicznych. W niektórych supermarketach można kupić ryż paraboliczny, a kilka biur podróży oferuje w pokojach hotelowych przelotny deszcz lub wannę.
Osobny temat rzeka to strony internetowe Polskich restauracji
* Kurki
1.3.10
Hail medieval grub, for 'tis both hale and hearty fare
Nancy J. Stohs is food editor of the Milwaukee Journal Sentinel
Sources: Teaching Company lecture series, The Medieval World; "The Penguin Companion to Food" by Alan Davidson (Penguin, 2002)
You know that story about how cooks in the Middle Ages used spices to disguise the taste of spoiled meat?
Yeah, well.
You can throw that one out along with your pocket guide to identifying the common village witch.
After all, the plague wiped out roughly half the population of medieval Europe. What makes you think they were blessed with iron stomachs?
If rotten meat would send us to the hospital today, it would have put them out of commission, too.
A recent lecture I listened to on medieval food and drink - this is how I while away my 30-minute commute - has not only slain some myths about the topic, but has led me to believe the assertion set forth by the distinguished lecturer, Dorsey Armstrong, an associate professor of English at Purdue University: Folks in the late medieval period actually ate better than we do.
But don't let me just tell you. Let's look at a few facts and keep score.
• How sweet it wasn't: Until very late in the Middle Ages, cooks didn't have access to sugar. If a dish was to be sweetened, honey was used. Overall, desserts and sweets were very rare - and so, therefore, was rampant tooth decay.
Score 1, Medieval World (MW).
• Plant power: Their diet was heavy on fruits, vegetables and beans. For a long time, scholars believed just the opposite, given that surviving recipes of the day were heavy on meat. But think about it: Only the nobility could afford scribes, and why would anyone record recipes for simple foods made every day? These were feasting dishes.
Most everyone (and the peasant class made up 95% of the population) had a garden out back, plus fruit trees, berry bushes and the like. The one-pot vegetable-based meal was a staple, and only the wealthy regularly ate meat.
Score 1 for MW, ¼ for Us (for at least knowing we should eat more fruits and veggies).
• Natural rhythm: They ate seasonally. No raspberries in January for them, no lamb in October. The food they ate was at its peak of freshness.
Score 1 for MW, ¼ point for Us (for beginning to get religion on this issue).
• Lean cuisine: The meat they did eat was leaner. All livestock was free-range, and scholars estimate the fat-to-muscle ratio then at 1:3; today, it's the reverse.
Score 1, MW.
• Fire! Cooking implements were few, especially among the peasant class, and most cooking was done over an open fire, posing an ever-present hazard. Score 1 for Us, for modern kitchen safety. It doesn't matter how healthfully you eat if you go up in flames.
• Not so fin-tastic: The rivers and lakes in medieval times were garbage dumping grounds. Sound familiar? Oh, but this was worse. Think tanners, farmers, butchers, all dumping their waste products, along with raw sewage. . . . And this is where the fish came from. And they ate a lot of fish, given the number of days in the church calendar on which meat was forbidden (150 days, according to one source).
Score ½ point for Us. At least we're aware of polluted waterways and are working to clean them up. And the fish we buy at the store is by and large fresh and safe.
• Speaking of water: Generally speaking, the water - being anything but pure - wasn't safe to drink. So the most common beverages of the day were ale, wine, mead (fermented honey) and milk.
This is a tough one. Our drinking water is safe enough, but we drink a lot of bad stuff too (soft drinks!) and overdo on alcohol. At the same time, their loaded beverages had a much lower alcohol content. Score us both ½ point.
• Staff of life: The bread then was better. It was largely whole grain (so high in fiber), baked fresh, sometimes bolstered with ground nuts or beans.
We'll call this even, a point apiece, given the emphasis in today's Western bread culture on whole grains. No wait, deduct ¼ point from MW for the occasional inclusion of tree bark as filler - and for inventing the notion that white bread (with its "finer flour" reserved for the rich) was superior.
So here's the tally: Medieval World 4 ¼, Us 3 ½.
Remove the fire hazard, and it's 4 ½ to 2 ½. But throw in the fact that when times were bad, the standard in the Middle Ages was malnourishment, and it's probably closer to even.
So what's the lesson here? Let's see: People in the Middle Ages ate the way they did because they had no real choice. We have all the choices in the world, and far greater knowledge about nutrition, and yet we often make poorer dietary choices.
Scholars should have fun with that one someday.
Hark! All sup and be merry
Here are a few other notable tidbits about medieval cuisine:
• Then, as now, salt and pepper were the most common everyday seasonings. Saffron was the most expensive.
• Medieval cooks preserved food the same ways we do: salting, pickling, conserving with sugar or honey, and drying.
• Medieval cooks serving nobility would have dazzled Food Network fans with their presentation tricks. For example: dressing a roasted fowl such as peacock with its original feathers to make it look like the live bird.
• In villages, bread - a daily staple - was most often baked in the oven of a communal bakery for a small fee.
• At communal meals and feasts, it was BYOK. That's K for knife. Forks were not yet in use.
• Hand washing before meals was stressed at feasts, but as a matter of manners; the germ theory was still many centuries in the future.
• Medieval nobility had its own version of Second Harvest. Poor people would hang around the manor or castle on feast days, knowing they'd be handed the leftovers when the meal was done.
Sources: Teaching Company lecture series, The Medieval World; "The Penguin Companion to Food" by Alan Davidson (Penguin, 2002)
You know that story about how cooks in the Middle Ages used spices to disguise the taste of spoiled meat?
Yeah, well.
You can throw that one out along with your pocket guide to identifying the common village witch.
After all, the plague wiped out roughly half the population of medieval Europe. What makes you think they were blessed with iron stomachs?
If rotten meat would send us to the hospital today, it would have put them out of commission, too.
A recent lecture I listened to on medieval food and drink - this is how I while away my 30-minute commute - has not only slain some myths about the topic, but has led me to believe the assertion set forth by the distinguished lecturer, Dorsey Armstrong, an associate professor of English at Purdue University: Folks in the late medieval period actually ate better than we do.
But don't let me just tell you. Let's look at a few facts and keep score.
• How sweet it wasn't: Until very late in the Middle Ages, cooks didn't have access to sugar. If a dish was to be sweetened, honey was used. Overall, desserts and sweets were very rare - and so, therefore, was rampant tooth decay.
Score 1, Medieval World (MW).
• Plant power: Their diet was heavy on fruits, vegetables and beans. For a long time, scholars believed just the opposite, given that surviving recipes of the day were heavy on meat. But think about it: Only the nobility could afford scribes, and why would anyone record recipes for simple foods made every day? These were feasting dishes.
Most everyone (and the peasant class made up 95% of the population) had a garden out back, plus fruit trees, berry bushes and the like. The one-pot vegetable-based meal was a staple, and only the wealthy regularly ate meat.
Score 1 for MW, ¼ for Us (for at least knowing we should eat more fruits and veggies).
• Natural rhythm: They ate seasonally. No raspberries in January for them, no lamb in October. The food they ate was at its peak of freshness.
Score 1 for MW, ¼ point for Us (for beginning to get religion on this issue).
• Lean cuisine: The meat they did eat was leaner. All livestock was free-range, and scholars estimate the fat-to-muscle ratio then at 1:3; today, it's the reverse.
Score 1, MW.
• Fire! Cooking implements were few, especially among the peasant class, and most cooking was done over an open fire, posing an ever-present hazard. Score 1 for Us, for modern kitchen safety. It doesn't matter how healthfully you eat if you go up in flames.
• Not so fin-tastic: The rivers and lakes in medieval times were garbage dumping grounds. Sound familiar? Oh, but this was worse. Think tanners, farmers, butchers, all dumping their waste products, along with raw sewage. . . . And this is where the fish came from. And they ate a lot of fish, given the number of days in the church calendar on which meat was forbidden (150 days, according to one source).
Score ½ point for Us. At least we're aware of polluted waterways and are working to clean them up. And the fish we buy at the store is by and large fresh and safe.
• Speaking of water: Generally speaking, the water - being anything but pure - wasn't safe to drink. So the most common beverages of the day were ale, wine, mead (fermented honey) and milk.
This is a tough one. Our drinking water is safe enough, but we drink a lot of bad stuff too (soft drinks!) and overdo on alcohol. At the same time, their loaded beverages had a much lower alcohol content. Score us both ½ point.
• Staff of life: The bread then was better. It was largely whole grain (so high in fiber), baked fresh, sometimes bolstered with ground nuts or beans.
We'll call this even, a point apiece, given the emphasis in today's Western bread culture on whole grains. No wait, deduct ¼ point from MW for the occasional inclusion of tree bark as filler - and for inventing the notion that white bread (with its "finer flour" reserved for the rich) was superior.
So here's the tally: Medieval World 4 ¼, Us 3 ½.
Remove the fire hazard, and it's 4 ½ to 2 ½. But throw in the fact that when times were bad, the standard in the Middle Ages was malnourishment, and it's probably closer to even.
So what's the lesson here? Let's see: People in the Middle Ages ate the way they did because they had no real choice. We have all the choices in the world, and far greater knowledge about nutrition, and yet we often make poorer dietary choices.
Scholars should have fun with that one someday.
Hark! All sup and be merry
Here are a few other notable tidbits about medieval cuisine:
• Then, as now, salt and pepper were the most common everyday seasonings. Saffron was the most expensive.
• Medieval cooks preserved food the same ways we do: salting, pickling, conserving with sugar or honey, and drying.
• Medieval cooks serving nobility would have dazzled Food Network fans with their presentation tricks. For example: dressing a roasted fowl such as peacock with its original feathers to make it look like the live bird.
• In villages, bread - a daily staple - was most often baked in the oven of a communal bakery for a small fee.
• At communal meals and feasts, it was BYOK. That's K for knife. Forks were not yet in use.
• Hand washing before meals was stressed at feasts, but as a matter of manners; the germ theory was still many centuries in the future.
• Medieval nobility had its own version of Second Harvest. Poor people would hang around the manor or castle on feast days, knowing they'd be handed the leftovers when the meal was done.
26.2.10
Gastronomia po polsku i angielsku szokujące- Z Wikipedii
Skocz do: nawigacji, szukaj
Gastronomia (z grec. gaster - "żołądek", nómos - "prawo", "ustawa") - rodzaj działalności gospodarczej polegającej na prowadzeniu otwartych zakładów żywienia zbiorowego (np. restauracji, barów, stołówek itp.). Także sztuka przyrządzania i podawania potraw w oparciu o fachową wiedzę kulinarną. Gastronomia to również wiedza o produktach, ich wartości odżywczej, o racjonalnym przygotowaniu potraw, komponowaniu posiłków, o tradycjach kulinarnych oraz zwyczajach i obyczajach związanych z jedzeniem widać że mamy małe pojęcie o znaczeniu tego słowa
Gastronomy is the study of the relationship between culture and food. It is often thought erroneously that the term gastronomy refers exclusively to the art of cooking (see Culinary Arts), but this is only a small part of this discipline; it cannot always be said that a cook is also a gourmet. Gastronomy studies various cultural components with food as its central axis. Thus it is related to the Fine Arts and Social Sciences, and even to the Natural Sciences in terms of the digestive system of the human body.
A gourmet's principal activities involve discovering, tasting, experiencing, researching, understanding and writing about foods. Gastronomy is therefore an interdisciplinary activity. Good observation will reveal that around the food, there exist dance, dramatic arts, painting, sculpture, literature, architecture, and music; in other words, the Fine Arts. But it also involves physics, mathematics, chemistry, biology, geology, agronomy, and also anthropology, history, philosophy, psychology, and sociology. The application of scientific knowledge to cooking and gastronomy has become known as molecular gastronomy.
The first formal study of gastronomy is probably The Physiology of Taste by Jean Anthelme Brillat-Savarin (early 19th century). As opposed to the traditional cooking recipe books, it studies the relationship between the senses and food, treating enjoyment at the table as a science. Most recently, in 2004, the founders of the Slow Food movement founded the University of Gastronomic Sciences in Bra, Italy, devoted to the principles of gastronomy.[1] Other centres for the study of gastronomy include the School of Oriental and African Studies of the University of London through its Food Studies Centre, the University of Adelaide through its Master of Arts in Gastronomy program run in cooperation with Le Cordon Bleu, New York University's Steinhardt School of Culture, Education, and Human Development through its Department of Nutrition, Food Studies, and Public Health, the Universities of Barcelona, Bologna, and of François Rabelais in Tours through their Master in the History and Culture of Food and Boston University through its Master of Liberal Arts in Gastronomy program.
Etymologically, the word "gastronomy" is derived from Ancient Greek γαστήρ (gastér) "stomach", and νόμος (nómos) "knowledge" or "law".]]
Gastronomia (z grec. gaster - "żołądek", nómos - "prawo", "ustawa") - rodzaj działalności gospodarczej polegającej na prowadzeniu otwartych zakładów żywienia zbiorowego (np. restauracji, barów, stołówek itp.). Także sztuka przyrządzania i podawania potraw w oparciu o fachową wiedzę kulinarną. Gastronomia to również wiedza o produktach, ich wartości odżywczej, o racjonalnym przygotowaniu potraw, komponowaniu posiłków, o tradycjach kulinarnych oraz zwyczajach i obyczajach związanych z jedzeniem widać że mamy małe pojęcie o znaczeniu tego słowa
Gastronomy is the study of the relationship between culture and food. It is often thought erroneously that the term gastronomy refers exclusively to the art of cooking (see Culinary Arts), but this is only a small part of this discipline; it cannot always be said that a cook is also a gourmet. Gastronomy studies various cultural components with food as its central axis. Thus it is related to the Fine Arts and Social Sciences, and even to the Natural Sciences in terms of the digestive system of the human body.
A gourmet's principal activities involve discovering, tasting, experiencing, researching, understanding and writing about foods. Gastronomy is therefore an interdisciplinary activity. Good observation will reveal that around the food, there exist dance, dramatic arts, painting, sculpture, literature, architecture, and music; in other words, the Fine Arts. But it also involves physics, mathematics, chemistry, biology, geology, agronomy, and also anthropology, history, philosophy, psychology, and sociology. The application of scientific knowledge to cooking and gastronomy has become known as molecular gastronomy.
The first formal study of gastronomy is probably The Physiology of Taste by Jean Anthelme Brillat-Savarin (early 19th century). As opposed to the traditional cooking recipe books, it studies the relationship between the senses and food, treating enjoyment at the table as a science. Most recently, in 2004, the founders of the Slow Food movement founded the University of Gastronomic Sciences in Bra, Italy, devoted to the principles of gastronomy.[1] Other centres for the study of gastronomy include the School of Oriental and African Studies of the University of London through its Food Studies Centre, the University of Adelaide through its Master of Arts in Gastronomy program run in cooperation with Le Cordon Bleu, New York University's Steinhardt School of Culture, Education, and Human Development through its Department of Nutrition, Food Studies, and Public Health, the Universities of Barcelona, Bologna, and of François Rabelais in Tours through their Master in the History and Culture of Food and Boston University through its Master of Liberal Arts in Gastronomy program.
Etymologically, the word "gastronomy" is derived from Ancient Greek γαστήρ (gastér) "stomach", and νόμος (nómos) "knowledge" or "law".]]
22.2.10
Latin fusion cuisine
I like the bold, seductive flavors of the Latin world--what some might call Latin fusion cuisine resulting from a melting pot of dishes and flavors from South America, Central America, Mexico, Spain, and Portugal, as well as Cuba and other Caribbean islands of Spanish influence. Some of the dishes created by me are authentic Latin favorites, while others are new creations based on authentic ingredients.
For example a spaghetti dish is a typical fusion cuisine,tomatoes came from New World and spaghetti noddles came from China
What are authentic Latin ingredients? Well, here is an amazing slice of culinary history. You may not approve of the strife caused by Christopher Columbus' voyage to the New World, but the next few hundred years of cooking around the world blossomed because of it. The New World gave the Old World tomatoes, potatoes, corn, chiles, green beans, pumpkins, squash, peanuts, chocolate, and vanilla, as well as turkey, pineapples, papayas, and guava. Yes, that means that until a couple hundred years ago, the Italians knew no tomatoes, the Irish no potatoes, the French no green beans, and the Chinese, Thais, and Indians no chiles. In return, the Old World gave the New World cows and dairy products, pigs, chickens, wheat, citrus, onions, garlic, olives, radishes, grapes, pomegranates, nuts, and hard-pit fruits, as well as bananas, cinnamon, and cilantro. Until those same few hundred years ago, the people of the New World ate guinea pigs and bugs for protein, knew no cheese with their beans, and were far from creating delicious and intricate tamales stuffed with pork and dried fruits. Not to mention the simple fish tacos of coastal Mexico sprinkled with lime juice and a handful of chopped radishes and cilantro!
By now you might be thinking that given all this relatively recent exchange of foodstuffs, there are no real, lasting, and authentic culinary traditions anywhere. You are right. It is one big melting pot. Fusion cuisine has been around for a long time!
For example a spaghetti dish is a typical fusion cuisine,tomatoes came from New World and spaghetti noddles came from China
What are authentic Latin ingredients? Well, here is an amazing slice of culinary history. You may not approve of the strife caused by Christopher Columbus' voyage to the New World, but the next few hundred years of cooking around the world blossomed because of it. The New World gave the Old World tomatoes, potatoes, corn, chiles, green beans, pumpkins, squash, peanuts, chocolate, and vanilla, as well as turkey, pineapples, papayas, and guava. Yes, that means that until a couple hundred years ago, the Italians knew no tomatoes, the Irish no potatoes, the French no green beans, and the Chinese, Thais, and Indians no chiles. In return, the Old World gave the New World cows and dairy products, pigs, chickens, wheat, citrus, onions, garlic, olives, radishes, grapes, pomegranates, nuts, and hard-pit fruits, as well as bananas, cinnamon, and cilantro. Until those same few hundred years ago, the people of the New World ate guinea pigs and bugs for protein, knew no cheese with their beans, and were far from creating delicious and intricate tamales stuffed with pork and dried fruits. Not to mention the simple fish tacos of coastal Mexico sprinkled with lime juice and a handful of chopped radishes and cilantro!
By now you might be thinking that given all this relatively recent exchange of foodstuffs, there are no real, lasting, and authentic culinary traditions anywhere. You are right. It is one big melting pot. Fusion cuisine has been around for a long time!
21.2.10
Dong Nam Warszawa
Warszawa,Śródmieście
ul. Marszałkowska 45/49
WWW: http://www.dong-nam.com.pl
E-mail: dong-nam@dong-nam.com.pl
Tel.: (22) 627 18 88
Styl epoki Ming z domieszką PRL. Dwa piętra składają się na tą jadłodajnię, na górze siedziało kilkanaście osób, co tylko dobrze świadczy o podawanych tutaj specjałach - pomyślałem razem z Mikołajem i Kasią Lompa zamowili kaczkę gdzie wybralismy sie na obiad a ja zamowilem
swietna zupa za 13.50 Słynna Zupa wietnamska z wołowiną Pho Bo, kurczakiem Pho Gałł
14.2.10
Wołowinę jemy od 2.5 miliona lat
Czaszkę wołu sprzed miliona lat znaleziono w Erytrei. Zwierzę zostało najprawdopodobniej zjedzone przez ówczesnych ludzi - informują naukowcy w piśmie "Quaternary International".
Czaszka należy do nieznanego wcześniej gatunku z rodzaju Bos i jest "brakującym ogniwem" pomiędzy prymitywnym bydłem afrykańskim i późniejszym euroazjatyckim.
Zdaniem naukowców, znalezisko świadczy o tym, że człowiek już u swego zarania zależny był od wołowiny. Nie hodował go jeszcze, ale na nie polował - wyjaśnia Bienvenido Martinez-Navarro z uniwersytetu w Tarragonie w Hiszpanii. Dodaje, że to współistnienie na tych samych terenach można datować nawet na 2.5 mln lat
Czaszkę zrekonstruowano z ponad setki ułamków kości. Okazało się, że zwierzę miało olbrzymie, rozłożyste rogi. Musiało zatem żyć na otwartej przestrzeni, a nie w lesie. Na tym samym stanowisku archeologicznym odkryto ślady bytności człowieka. Oznacza to, że byk mógł zostać upolowany i zjedzony przez ludzi.
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