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Coenonympha pamphilus (Linnaeus, 1758) from Réserve Naturelle du Val de Fensch, Algrange-Nilvange, Moselle, France
Foto Pròpia. Incendi forestal a Artés, on han cremat 367 hectàrees i 3 cases.
Foto Propia. Incendio forestal en Artés, donde han quemado 367 hectáreas y 3 casas..
tee design... still up for scoring @ threadless. score '5' here: thrdl.es/~/HGy to get this printed.
thanks for the support. :D
www.twitter.com/Memoire2cite Les 30 Glorieuses . com et la carte postale.. Il existe de nos jours, de nombreux photographes qui privilégient la qualité artistique de leurs travaux cartophiles. A vous de découvrir ces artistes inconnus aujourd’hui, mais qui seront peut-être les grands noms de demain. Jérôme (Mémoire2Ville) #chercheur #archiviste #maquettiste dans l #histoire des #logementssociaux #logement #HLM #logementsocial #Patrimoine @ Les films du MRU -Industrialiser la construction, par le biais de la préfabrication.Cette industrialisation a abouti, dans les années 1950, à un choix politique de l'Etat, la construction massive de G.E. pour résoudre la très forte crise du logement dont souffrait la France www.youtube.com/watch?v=zR_jxCANYac&fbclid=IwAR2IzWlM... … Le temps de l'urbanisme, 1962, Réalisation : Philippe Brunet www.dailymotion.com/video/xgj2zz?playlist=x34ije … … … … -Les grands ensembles en images Les ministères en charge du logement et leur production audiovisuelle (1944-1966) MASSY - Les films du MRU - La Cité des hommes, 1966, Réalisation : Fréderic Rossif, Albert Knobler www.dailymotion.com/video/xgiqzr?playlist=x34i - Les films du MRU @ les AUTOROUTES - Les liaisons moins dangereuses 1972 la construction des autoroutes en France - Le réseau autoroutier 1960 Histoire de France Transports et Communications - www.dailymotion.com/video/xxi0ae?playlist=x34ije … - A quoi servaient les films produits par le MRU ministère de la Reconstruction et de l'Urbanisme ? la réponse de Danielle Voldman historienne spécialiste de la reconstruction www.dailymotion.com/video/x148qu4?playlist=x34ije … -les films du MRU - Bâtir mieux plus vite et moins cher 1975 l'industrialisation du bâtiment et ses innovations : la préfabrication en usine, le coffrage glissant... www.dailymotion.com/video/xyjudq?playlist=x34ije … - TOUT SUR LA CONSTRUCTION DE NOTRE DAME LA CATHEDRALE DE PARIS Içi www.notredamedeparis.fr/la-cathedrale/histoire/historique... -MRU Les films - Le Bonheur est dans le béton - 2015 Documentaire réalisé par Lorenz Findeisen produit par Les Films du Tambour de Soie içi www.dailymotion.com/video/x413amo?playlist=x34ije Noisy-le-Sec le laboratoire de la reconstruction, 1948 L'album cinématographique de la reconstruction maison préfabriquée production ministère de la Reconstruction et de l'Urbanisme, 1948 L'album cinématographique içi www.dailymotion.com/video/xwytke archipostcard.blogspot.com/search?updated-max=2009-02-13T... -Créteil.un couple à la niaiserie béate exalte les multiples bonheurs de la vie dans les new G.E. www.youtube.com/watch?v=FT1_abIteFE … La Ville bidon était un téléfilm d'1 heure intitulé La Décharge.Mais la censure de ces temps de présidence Pompidou en a interdit la diffusion télévisuelle - museedelacartepostale.fr/periode-semi-moderne/ - archipostalecarte.blogspot.com/ - Hansjörg Schneider BAUNETZWOCHE 87 über Papiermoderne www.baunetz.de/meldungen/Meldungen_BAUNETZWOCHE_87_ueber_... … - ARCHITECTURE le blog de Claude LOTHIER içi leblogdeclaudelothier.blogspot.com/2006/ - - Le balnéaire en cartes postales autour de la collection de David Liaudet, et ses excellents commentaires.. www.dailymotion.com/video/x57d3b8 -Restaurants Jacques BOREL, Autoroute A 6, 1972 Canton d'AUXERRE youtu.be/LRNhNzgkUcY munchies.vice.com/fr/article/43a4kp/jacques-borel-lhomme-... … Celui qu'on appellera le « Napoléon du prêt-à-manger » se détourne d'ailleurs peu à peu des Wimpy, s'engueule avec la maison mère et fait péricliter la franchise ... museedelacartepostale.fr/blog/ -'être agent de gestion locative pour une office H.L.M. en 1958' , les Cités du soleil 1958 de Jean-Claude Sée- les films du MRU içi www.dailymotion.com/video/xgj74q présente les réalisations des HLM en France et la lutte contre l'habitat indigne insalubre museedelacartepostale.fr/exposition-permanente/ - www.queenslandplaces.com.au/category/headwords/brisbane-c... - collection-jfm.fr/t/cartes-postales-anciennes/france#.XGe... - www.cparama.com/forum/la-collection-de-cpa-f1.html - www.dauphinomaniac.org/Cartespostales/Francaises/Cartes_F... - furtho.tumblr.com/archive
le Logement Collectif* 50,60,70's, dans tous ses états..Histoire & Mémoire d'H.L.M. de Copropriété Renouvellement Urbain-Réha-NPNRU., twitter.com/Memoire2cite tout içi sig.ville.gouv.fr/atlas/ZUS/ - media/InaEdu01827/la-creatio" rel="noreferrer nofollow">fresques.ina.fr/jalons/fiche-media/InaEdu01827/la-creatio Bâtir mieux plus vite et moins cher 1975 l'industrialisation du bâtiment et ses innovations : www.dailymotion.com/video/xyjudq?playlist=x34ije la préfabrication en usine www.dailymotion.com/video/xx6ob5?playlist=x34ije , le coffrage glissant www.dailymotion.com/video/x19lwab?playlist=x34ije ... De nouvelles perspectives sont nées dans l'industrie du bâtiment avec les principes de bases de l'industrialisation du bâtiment www.dailymotion.com/video/x1a98iz?playlist=x34ije ,
www.dailymotion.com/video/xk6xui?playlist=x34ije , www.dailymotion.com/video/xk1dh2?playlist=x34ije : mécanisation, rationalisation et élaboration industrielle de la production. Des exemples concrets sont présentés afin d'illustrer l'utilisation des différentes innovations : les coffrages outils, coffrage glissant, le tunnel, des procédés pour accélérer le durcissement du béton. Le procédé dit de coffrage glissant est illustré sur le chantier des tours Pablo Picasso à Nanterre. Le principe est de s'affranchir des échafaudages : le coffrage épouse le contour du bâtiment, il s'élève avec la construction et permet de réaliser simultanément l'ensemble des murs verticaux. Au centre du plancher de travail, une grue distribue en continu le ferraillage et le béton. Sur un tel chantier les ouvriers se relaient 24h / 24 , www.dailymotion.com/video/xwytke?playlist=x34ije , www.dailymotion.com/video/x1bci6m?playlist=x34ije
Le reportage se penche ensuite sur la préfabrication en usine. Ces procédés de préfabrication en usine selon le commentaire sont bien adaptés aux pays en voie de développement, cela est illustré dans le reportage par une réalisation en Libye à Benghazi. Dans la course à l'allégement des matériaux un procédé l'isola béton est présenté. Un chapitre sur la construction métallique explique les avantage de ce procédé. La fabrication de composants ouvre de nouvelles perspectives à l'industrie du bâtiment.
Lieux géographiques : la Grande Borne 91, le Vaudreuil 27, Avoriaz, Avenue de Flandres à Paris, tours Picasso à Nanterre, vues de la défense, Benghazi Libye www.dailymotion.com/video/xk6xui?playlist=x34ije , www.dailymotion.com/video/xk1dh2?playlist=x34ije : mécanisation, rationalisation et élaboration industrielle de la production. Des exemples concrets sont présentés afin d'illustrer l'utilisation des différentes innovations : les coffrages outils, coffrage glissant, le tunnel, des procédés pour accélérer le durcissement du béton. Le procédé dit de coffrage glissant est illustré sur le chantier des tours Pablo Picasso à Nanterre. Le principe est de s'affranchir des échafaudages : le coffrage épouse le contour du bâtiment, il s'élève avec la construction et permet de réaliser simultanément l'ensemble des murs verticaux. Au centre du plancher de travail, une grue distribue en continu le ferraillage et le béton. Sur un tel chantier les ouvriers se relaient 24h / 24 , www.dailymotion.com/video/xwytke?playlist=x34ije , www.dailymotion.com/video/x1bci6m?playlist=x34ije
Le reportage se penche ensuite sur la préfabrication en usine. Ces procédés de préfabrication en usine selon le commentaire sont bien adaptés aux pays en voie de développement, cela est illustré dans le reportage par une réalisation en Libye à Benghazi. Dans la course à l'allégement des matériaux un procédé l'isola béton est présenté. Un chapitre sur la construction métallique explique les avantage de ce procédé. La fabrication de composants ouvre de nouvelles perspectives à l'industrie du bâtiment.www.dailymotion.com/playlist/x34ije_territoiresgouv_cinem... - mémoire2cité - le monde de l'Architecture locative collective et bien plus encore - mémoire2cité - Bâtir mieux plus vite et moins cher 1975 l'industrialisation du bâtiment et ses innovations : www.dailymotion.com/video/xyjudq?playlist=x34ije la préfabrication en usine www.dailymotion.com/video/xx6ob5?playlist=x34ije , le coffrage glissant www.dailymotion.com/video/x19lwab?playlist=x34ije ... De nouvelles perspectives sont nées dans l'industrie du bâtiment avec les principes de bases de l'industrialisation du bâtiment www.dailymotion.com/video/x1a98iz?playlist=x34ije ,www.dailymotion.com/playlist/x34ije_territoiresgouv_cinem... - mémoire2cité - le monde de l'Architecture locative collective et bien plus encore - mémoire2cité - Bâtir mieux plus vite et moins cher 1975 l'industrialisation du bâtiment et ses innovations : www.dailymotion.com/video/xyjudq?playlist=x34ije la préfabrication en usine www.dailymotion.com/video/xx6ob5?playlist=x34ije , le coffrage glissant www.dailymotion.com/video/x19lwab?playlist=x34ije ... De nouvelles perspectives sont nées dans l'industrie du bâtiment avec les principes de bases de l'industrialisation du bâtiment www.dailymotion.com/video/x1a98iz?playlist=x34ije ,
Le Joli Mai (Restauré) - Les grands ensembles BOBIGNY l Abreuvoir www.youtube.com/watch?v=eUY9XzjvWHE … et la www.youtube.com/watch?v=hK26k72xIkU … www.youtube.com/watch?v=xCKF0HEsWWo …
Genève Le Grand Saconnex & la Bulle Pirate - architecte Marçel Lachat -
Un film de Julien Donada içi www.youtube.com/watch?time_continue=1&v=4E723uQcpnU … … .Genève en 1970. pic.twitter.com/1dbtkAooLM è St-Etienne - La muraille de Chine, en 1973 ce grand immeuble du quartier de Montchovet, existait encore photos la Tribune/Progres.
www.youtube.com/watch?v=AJAylpe8G48 …, - la tour 80 HLM située au 1 rue Proudhon à Valentigney dans le quartier des Buis Cette tour emblématique du quartier avec ces 15 étages a été abattu par FERRARI DEMOLITION (68). VALENTIGNEY (25700) 1961 - Ville nouvelle-les Buis 3,11 mn www.youtube.com/watch?v=C_GvwSpQUMY … - Au nord-Est de St-Etienne, aux confins de la ville, se dresse une colline Montreynaud la ZUP de Raymond Martin l'architecte & Alexandre Chemetoff pour les paysages de St-Saens.. la vidéo içi * Réalisation : Dominique Bauguil www.youtube.com/watch?v=Sqfb27hXMDo … … - www.dailymotion.com/video/xk6xui?playlist=x34ije , www.dailymotion.com/video/xk1dh2?playlist=x34ije , www.dailymotion.com/video/xwytke?playlist=x34ije , www.dailymotion.com/video/x1bci6m?playlist=x34ije l'industrie dla Grande Borne 91, le Vaudreuil 27, Avoriaz, Avenue de Flandres à Paris, tours Picasso à Nanterre, vues de la défense, Benghazi Libye 1975 Réalisateur : Sydney Jézéquel, Karenty la construction des Autoroutes en France - Les liaisons moins dangereuses 1972 www.dailymotion.com/video/xxi0ae?playlist=x34ije Cardem les 60 ans de l'entreprise de démolition française tres prisée des bailleurs pour les 80, 90's (1956 - 2019) toute l'Histoire de l'entreprise içi www.youtube.com/watch?v=Yyf1XGvTZYs - 69 LYON & la Cardem pour la démolition de la barre 230 Quartier la Duchère le 2 juillet 2015, youtu.be/BSwidwLw0NA pic.twitter.com/5XgR8LY7At -34 Béziers - C'était Capendeguy le 27 janv 2008 En quelques secondes, 450 kg d'explosifs ont soufflé la barre HLM de 492 lgts, de 480 m, qui laissera derrière elle 65.000 tonnes de gravas. www.youtube.com/watch?v=rydT54QYX50 … … Les usines Peugeot - Sochaux Montbéliard. 100 ans d'histoire en video www.youtube.com/watch?v=X4w3CxXVAyY … - 42 LOIRE SAINT-ETIENNE MONTREYNAUD LA ZUP Souvenirs avec Mascovich & son clip "la tour de Montreynaud" www.youtube.com/watch?v=p7Zmwn224XE …
Villeneuve-la-Garenne, La Caravelle est à mettre au crédit de Jean Dubuisson, l’un des architectes les plus en vue des années 1960, www.dailymotion.com/video/x1re3h5 via @Dailymotion - AMIENS les HLM C'était le 29 juillet 2010, à 11h02. En quelques secondes, cette tour d'habitation s'est effondrée, détruite par implosion. Construite en 1961, la tour avait été vidée de ses habitants quelques années auparavant. www.youtube.com/watch?v=ajz2xk5KBNo … … - Les habitants de Montreynaud parlent de leur quartier et de cette destruction entre nostalgie et soulagement içi en video www.dailymotion.com/video/xmiwfk - Les bâtiments de la région parisienne - Vidéo Ina.fr www.ina.fr/video/CAF96034508/les-batiments-de-la-region-p... … via @Inafr_officiel - Daprinski - George Michael (Plaisir de France remix) www.youtube.com/watch?v=sJeH-nzlj3I
Ministère de l'Équipement et de l'Aménagement du Territoire - Dotation par la France d'autoroutes modernes "nécessité vitale" pour palier à l'inadaptation du réseau routier de l'époque voué à la paralysie : le reportage nous montre des images d'embouteillages. Le ministre de l'Équipement et de l'Aménagement du Territoire dans les deux gouvernements de Pierre Messmer, de 1972 à 1974, Olivier Guichard explique les ambitions du programme de construction qui doit atteindre 800 km par ans en 1978. L'ouverture de section nouvelles va bon train : Nancy / Metz par exemple. Le reportage nous montre l'intérieur des bureaux d'études qui conçoivent ces autoroute dont la conception est assistée par ordinateurs dont le projet d'ensemble en 3D est visualisé sur un écran. La voix off nous informe sur le financement de ces équipements. Puis on peut voir des images de la construction du pont sur la Seine à Saint Cloud reliant l'autoroute de Normandie au périphérique, de l'échangeur de Palaiseau sur 4 niveau : record d'Europe précise le commentaire. Le reportage nous informe que des sociétés d'économies mixtes ont étés crées pour les tronçons : Paris / Lille, Paris / Marseille, Paris / Normandie. Pour accélérer la construction l’État a eu recours à des concessions privées par exemple pour le tronçon Paris / Chartres. "Les autoroutes changent le visage de la France : artères économiques favorisant le développement industriel elles permettent de revitaliser des régions en perte de vitesse et de l'intégrer dans le mouvement général de l'expansion" Sur le plan européen elles vont combler le retard de la France et réaliser son insertion. Images de l'inauguration de l'autoroute entre Paris et Bruxelles par le président Georges Pompidou. Le reportage rappel que l'autre fonction capitale des autoroute est de favoriser la sécurité. La question de la limitation de vitesse est posée au ministre de l’Équipement, qui n'y est favorable que sur certains tronçons. Un des facteur de sécurité selon le commentaire est l'humanisation des autoroutes : aires de repos, restaurants, signalisation touristiques... "Rien n'est impossible aux techniques modernes" nous apprend la voix off qui prend comme exemple le déplacement sur rail de 65 mètres d'un château classé afin de faire passer l'autoroute Lille / Dunkerque.Durée : 4 minutes 30 secondes Sur les routes de France les ponts renaissent 1945 reconstruction de la France après la Seconde Guerre mondiale www.dailymotion.com/video/xuxrii?playlist=x34ije Lyon, Tournon, Caen - Le Bosquel, un village renait 1947 l'album cinématographique de la reconstruction, réalisation Paul de Roubaix production ministère de la Reconstruction et de l'Urbanisme, village prototype, architecte Paul Dufournet, www.dailymotion.com/video/xx5tx8?playlist=x34ije - Demain Paris 1959 dessin animé présentant l'aménagement de la capitale dans les années 60, Animation, dessin animé à vocation pédagogique visant à promouvoir la politique d’aménagement suivie dans les années 60 à Paris. Un raccourci historique sur l’extension de Paris du Moyen Âge au XIXe siècle (Lutèce, œuvres de Turgot, Napoléon, Haussmann), ce dessin animé retrace la naissance de la banlieue et de ses avatars au XXe siècle. Il annonce les grands principes d’aménagement des villes nouvelles et la restructuration du centre de Paris (référence implicite à la charte d’Athènes). Le texte est travaillé en rimes et vers. Une chanson du vieux Paris conclut poétiquement cette vision du futur. Thèmes principaux : Aménagement urbain / planification-aménagement régional Mots-clés : Banlieue, extension spatiale, histoire, quartier, ville, ville nouvelle Lieu géographique : Paris 75 Architectes ou personnalités : Eugène Haussmann, Napoléon, Turgot Réalisateurs : André Martin, Michel Boschet Production : les films Roger Leenhardt
www.dailymotion.com/video/xw6lak?playlist=x34ije - Rue neuve 1956 la reconstruction de la France dix ans après la fin de la seconde guerre mondiale, villes, villages, grands ensembles réalisation : Jack Pinoteau , Panorama de la reconstruction de la France dix ans après la fin de la seconde guerre mondiale, ce film de commande évoque les villes et villages français détruits puis reconstruits dans un style respectant la tradition : Saint-Malo, Gien, Thionville, Ammerschwihr, etc. ainsi que la reconstruction en rupture avec l'architecture traditionnelle à Châtenay-Malabry, Arles, Saint Étienne, Évreux, Chambéry, Villeneuve-Saint-Georges, Abbeville, Le Havre, Marseille, Boulogne-sur-Mer, Dunkerque. Le documentaire explique par exemple la manière dont a été réalisée la reconstruction de Saint-Malo à l'intérieur des rempart de la vieille ville : "c'est la fidélité à l'histoire et la force du souvenir qui a guidé l'architecte". Dans le même esprit à Gien, au trois quart détruite en 1940, seul le château construit en 1494 pour Anne de Beaujeu, fille aînée de Louis XI, fut épargné par les bombardements. La ville fut reconstruite dans le style des rares immeubles restant. Gien est relevé de ses ruines et le nouvel ensemble harmonieux est appelé « Joyau de la Reconstruction française ». Dans un deuxième temps est abordé le chapitre de la construction des cités et des grands ensembles, de l’architecture du renouveau qualifiée de "grandiose incontestablement". S’il est précisé "on peut aimer ou de ne pas aimer ce style", l’emporte au final l’argument suivant : les grands ensembles, c'est la campagne à la ville, un urbanisme plus aéré, plus vert." les films caravelles 1956, Réalisateur : Jack Pinoteau (connu pour être le metteur en scène du film Le Triporteur 1957 qui fit découvrir Darry Cowl) www.dailymotion.com/video/xuz3o8?playlist=x34ije - www.dailymotion.com/video/xk1g5j?playlist=x34ije Brigitte Gros - Urbanisme - Filmer les grands ensembles 2016 - par Camille Canteux chercheuse au CHS -Centre d'Histoire Sociale - Jeanne Menjoulet - Ce film du CHS daté de 2014 www.youtube.com/watch?v=VDUBwVPNh0s … L'UNION SOCIALE POUR L'HABITAT le Musée des H.L.M. musee-hlm.fr/ union-habitat.org/ - EXPOSITION :LES 50 ANS DE LA RESIDENCe SALMSON POINT-Du JOUR www.salmsonlepointdujour.fr/pdf/Exposition_50_ans.pdf - Sotteville Construction de l’Anjou, le premier immeuble de la Zone Verte sottevilleaufildutemps.fr/2017/05/04/construction-de-limm... - www.20minutes.fr/paris/diaporama-7346-photo-854066-100-an... - www.ladepeche.fr/article/2010/11/02/940025-140-ans-en-arc... dreux-par-pierlouim.over-blog.com/article-chamards-1962-9... missionphoto.datar.gouv.fr/fr/photographe/7639/serie/7695...
www.youtube.com/watch?v=g7RwwkNzF68 - la dérive des continents youtu.be/kEeo8muZYJU Et la disparition des Mammouths - RILLIEUX LA PAPE & Dynacité - Le 23 février 2017, à 11h30, les tours Lyautey étaient foudroyées. www.youtube.com/watch?v=W---rnYoiQc 1956 en FRANCE - "Un jour on te demanda de servir de guide, à un architecte en voyage d etudes, ensemble vous parcourez la Françe visitant cité jardins, gratte ciel & pavillons d'HLM..." @ les archives filmées du MRU www.youtube.com/watch?v=zR_jxCANYac&fbclid=IwAR2IzWlM... … Villages de la Françe cité du Soleil
Ginger CEBTP Démolition, filiale déconstruction du Groupe Ginger, a réalisé la maîtrise d'oeuvre de l'opération et produit les études d'exécution. L'emblématique ZUP Pruitt Igoe. vaste quartier HLM (33 barres de 11 étages) de Saint-Louis (Missouri) USA. démoli en 1972 www.youtube.com/watch?v=nq_SpRBXRmE … "Life is complicated, i killed people, smuggled people, sold people, but perhaps in here.. things will be different." ~ Niko Bellic - cité Balzac, à Vitry-sur-Seine (23 juin 2010).13H & Boom, quelques secondes plus tard, la barre «GHJ», 14 étages et 168 lgts, s’effondrait comme un château de cartes sous les applaudissements et les sifflets, bientôt enveloppés dans un nuage de poussière. www.youtube.com/watch?v=d9nBMHS7mzY … - "La Chapelle" Réhabilitation thermique de 667 logements à Andrézieux-Bou... youtu.be/0tswIPdoVCE - 11 octobre 1984 www.youtube.com/watch?v=Xk-Je1eQ5po DESTRUCTION par explosifs de 10 tours du QUARTIER DES MINGUETTES, à LYON. les tours des Minguettes ; VG des tours explosant et s'affaissant sur le côté dans un nuage de fumée blanche ; à 13H15, nous assistons à l'explosion de 4 autres tours - St-Etienne Métropole & Montchovet - la célèbre Muraille de Chine ( 540 lgts 270m de long 15 allees) qui était à l'époque en 1964 la plus grande barre HLM jamais construit en Europe. Après des phases de rénovation, cet immeuble a été dynamité en mai 2000 www.youtube.com/watch?v=YB3z_Z6DTdc … - PRESQU'ILE DE GENNEVILLIERS...AUJOURD'HUI...DEMAIN... (LA video içi parcours.cinearchives.org/Les-films-PRESQU-ILE-DE-GENNEVI... … ) Ce film de la municipalité de Gennevilliers explique la démarche et les objectifs de l’exposition communale consacrée à la presqu’île, exposition qui se tint en déc 1972 et janvier 1973 - le mythe de Pruitt-Igoe en video içi nextcity.org/daily/entry/watch-the-trailer-for-the-pruitt... … - 1964, quand les loisirs n’avaient (deja) pas le droit de cité poke @Memoire2cite youtu.be/Oj64jFKIcAE - Devenir de la ZUP de La Paillade youtu.be/1qxAhsqsV8M v - Regard sur les barres Zum' youtu.be/Eow6sODGct8 v - MONTCHOVET EN CONSTRUCTION Saint Etienne, ses travaux - Vidéo Ina.fr www.ina.fr/video/LXF99004401 … via - La construction de la Grande Borne à Grigny en 1969 Archive INA www.youtube.com/watch?time_continue=12&v=t843Ny2p7Ww (discours excellent en seconde partie) -David Liaudet : l'image absolue, c'est la carte postale" phothistory.wordpress.com/2016/04/27/david-liaudet-limage... … l'architecture sanatoriale Histoire des sanatoriums en France (1915-1945). Une architecture en quête de rendement thérapeutique..
passy-culture.com/wp-content/uploads/2009/10/Les-15-Glori... … … & hal.archives-ouvertes.fr/tel-01935993/document Gwenaëlle Le Goullon (LAHRA), auteur du livre "la genèse des grands ensembles",& Danièle Voldman (CHS, Centre d'Histoire Sociale), expliquent le processus qui a conduit l'Etat, et le ministère de l'urbanisme &de la reconstruction à mener des chantiers exp www.youtube.com/watch?v=zR_jxCANYac&fbclid=IwAR2IzWlM... mémoire2cité & l'A.U.A. - Jacques Simon (1929 - 26 septembre 2015) est un architecte paysagiste formé à l'École des beaux-arts de Montréal et à l'École nationale supérieure du paysage de Versailles. Fasciné par la campagne qui témoigne d'une histoire de labeur, celle des agriculteurs "ses amis", "les génies de la terre", Jacques SIMON, paysagiste dplg, Premier Grand Prix du Paysage en 1990*, réalise avec eux des installations paysagères éphémères principalement dans des champs et visibles du ciel. Avec sa palette d'artiste, Jacques SIMON réinvente des paysages comme les agriculteurs eux-aussi à leur façon les créent et les entretiennent. Le CAUE du Rhône vous invite à venir découvrir ses travaux au travers d'un kaléidoscope de photographies empreintes de spontanéité, de fraîcheur et d'humour. Cette exposition nous interpelle sur le caractère essentiel d'une nature changeante, fragile, sur l'importance d'une activité agricole diversifiée et sur la nécessaire évolution du métier de paysan. Elle nous amène aussi à voir et à interpréter ce que l'on voit, elle éveille en nous le sens de la beauté du paysage en conjuguant les différentes échelles de perception et de lecture; à pied et à vol d'oiseau, à la fois l'échelle humaine, terrestre, géologique, forestière, hydrologique, biologique mais aussi esthétique et symbolique. Jacques Simon, paysagiste cosmopolite est l'un des principaux acteurs du renouveau de la pensée paysagère en France dans les années 60 et 70 conjuguant avec cohérence sa pratique de paysagiste, de voyageur, d'éditeur, d'enseignant avec son approche plus artistique du paysage, subtile, sensible et humaine de la nature avec la réalisation de "performances". Ses projets paysagers comme ses interventions paysagères éphémères sont marqués par la mobilité, la fragilité, une empathie avec le lieu, par la dualité même du voyage : découverte / évanouissement, création / disparition. Jacques Simon dessine, écrit sur le paysage, "une surface", un peu à la manière du land'art avec les techniques et les outils du jardinier, du cultivateur. Il ne s'agit plus de représenter la nature mais de l'utiliser en créant avec et dans le paysage. L'intention de Jacques Simon n'est pas d'apposer sa marque sur le paysage mais de travailler instinctivement avec lui afin que ses travaux-installations manifestent même brièvement un contact en harmonie avec le monde naturel. "On dit qu'il a bouleversé l'esprit du paysage, il a remis les choses essentielles à leur place. Il rit de l'importance qu'on veut bien lui donner, fils de l'air, il ne veut rien de plus que passer dans les cerveaux pour les ventiler, les rafraîchir et non pour les modeler; son "importance", il l'a ailleurs et autrement; il est historique parce que dans son temps, dans celui qui s'écoule et non dans celui qui passe". Extrait de "Jacques Simon, tous azimuts", Jeanne-Marie Sens et Hubert Tonka, Pandora Editions, 1991. Il a introduit une nouvelle conception de l'art du paysage proche du Land art, Jacques Simon est l'auteur d'une série d'ouvrages sur différents aspects du paysage et abordés d'un point de vue technique. Il a travaillé de 1964 à 1966 en collaboration avec Michel Corajoud. Il a conçu le Parc de la Deûle (qui lui a valu le Grand Prix national du Paysage en 2006, après l'avoir reçu une première fois en 19901).
Il est mort le 29 septembre 20151 et a été incinéré à Auxerre Le paysagiste Jacques Simon s'est éteint le 26 septembre dernier à l'âge de 86 ans. Diplômé de Versailles en 1959, il fut sans doute l'une des figures les plus emblématiques, les plus géniales et les plus originales du paysagisme contemporain. Premier grand prix du paysage et prix du Conseil de l'Europe pour le parc de la Deule, on lui doit des principes de compositions très forts, autour du nivellement, du traitement du végétal ou de la place laissée au vide. Ses intuitions comme ses travaux ont inspiré tous les paysagistes avec lesquels il a travaillé, à commencer par Michel Corajoud ou Gilles Vexlard. On lui doit un profond renouvellement dans la composition des grands ensembles, ses réalisations -comme le parc Saint-John Perse à Reims- restant des modèles pour tous les professionnels. Jacques Simon développa également une production d'œuvres plus éphémères, attentif aux mouvements et aux transformations. Pédagogue talentueux et généreux, il le fut autant par les documents techniques et la revue qu'il publia, que par ses interventions en atelier devant plusieurs générations d'étudiants de l'école. Les paysagistes perdent un de leurs plus féconds inspirateurs. L'ENSP s'associe au deuil de sa famille et de ses proches. Témoignages à la mémoire de Jacques Simon
Dans les années 1990 à l'école du Paysage de Versailles, lorsque nous entrions en première année, la première satisfaction était d'acquérir du nouveau matériel d'expression plastique. Encre, feutres, supports en grand format et sur papier calque...mais aussi découvrir des livres de notre professeur Jacques Simon : des carnets de dessins et de croquis, des photomontages découpés aux ciseaux.
En amphithéâtre lors de conférences et séances de projections de diapositives, Jacques Simon évoquait surtout sa capacité à piloter un hélicoptère. Je viens de retrouver un extrait d'un article à ce sujet..« (...) Car depuis une dizaine d'années, le Bourguignon a trouvé une solution à son imagination en bourgeonnement permanent. Jacques Simon crée ‘pour lui tout seul'. Ni commande ni concours. Mais des messages géants écrits dans les champs et seulement visibles d'avion ou d'hélicoptère. Un art éphémère et privé dont il s'amuse, les veilles de moissons, tout autour de sa ferme de Turny, dans l'Yonne.Et là, plus rien ne l'arrête. Les agriculteurs du coin ont pris l'habitude de le voir faucher des allées entières de luzerne. De l'apercevoir écraser d'interminables chemins de phacelia, un graminé californien qui existe en trois couleurs (blanc, bleu, rouge). De l'observer dans son hélicoptère photographiant le résultat. Ses messages sont des hommages ou des avertissements. L'un prévient : ‘Hé, si tu n'as plus de forêt t'es foutu.' Un autre : 'Sans les paysans, je m'emmerde. Signé : la Terre.' Même l'hiver, Jacques Simon s'adonne à cette calligraphie paysagère. (...) ».
Extrait paru dans La Croix l'événement du dimanche 11 et lundi 12 juin 1995, par Frédéric Potet, rubrique Culture.
son site simonpaysage.free.fr/
file:///C:/Users/user/Downloads/B_Blanchon_AUA.pdf Interview to Jacques Simon incleded on the dvd that accompanies book "Metropoles en Europe", from the exhibition "Lille - Metropoles en Europe". The French landscape architect Jacques Simon's love for nature first developed on his father's tree farm and then deepened when he traveled as a young man to Sweden and then Canada, where he attended art school in Montreal while working as a lumberjack. Between 1957 and 1959, Simon studied at the École Nationale de Horticulture. He has since become an important link in the renewal of French landscape architecture, combining the Anglo-Saxon and Scandinavian garden cultures he absorbed in his travels with classic Latin structures. He works as often as possible in situ, and does not shy away from driving the tractor himself.
www.youtube.com/watch?v=OyBnqrUlK9U turny.chez.com/A0archives/jSIMMON.htm Jacques Simon, Il crée la revue Espaces verts en 1968, l’anime jusqu’en 1982, publie des cahiers spéciaux dédiés à « l’Aménagement des espaces libres ». Même l'hiver, il s'adonne à cette calligraphie paysagère».La Croix dimanche 11 et lundi 12 juin 1995, simonpaysage.free.fr/ Jacques Simon écrit ses premiers articles dès la fin des années 1950 pour des revues comme Maison et Jardin et Urbanisme. En 1965, il signe l’un de ses premiers livres, L’Art de connaître les arbres. strabic.fr/Jacques-Simon-Gilles-Vexlard … jacques simon & Le parc des Coudrays - Élancourt-Maurepas, 1970 strabic.fr/Jacques-Simon-Gilles-Vexlard … simonpaysage.free.fr/ Jacques Simon - Espaces verts n° 27, avril-mai-juin 1971, p. 44-45 Fasciné par la campagne qui témoigne d'une histoire de labeur, celle des agriculteurs "ses amis", "les génies de la terre" paysagiste dplg, Premier Grand Prix du Paysage en 1990*, www.youtube.com/watch?v=OyBnqrUlK9U …ici es EDITIONS DU CABRI PRESENTE PARIS LA BANLIEUE 1960-1980 -La video Içi www.youtube.com/watch?v=lDEQOsdGjsg ,
A partir des années 1950, le trafic de la banlieue parisienne suit l’urbanisation galopante et les dessertes ferroviaires doivent s’adapter et se moderniser.Quelques amateurs ont su immortaliser un monde ferroviaire qui était alors en voie de disparition. Dans ce film, nous retrouvons les dessertes 750 volts par troisième rail en rames « Standard » sur les lignes de Versailles-RD, sur la ligne d’Auteuil et entre Puteaux et Issy-Plaine mais aussi les derniers trains à vapeur à St Lazare, à La Bastille et sur le Nord et quelques ultimes voyages sur les lignes de Ceinture.
Part of traveling is temporarily bearing the weight of the history that once swept the nation. This picture was taken at the Agent Orange exhibit in the War Remnants Museum in Ho Chi Minh, displaying the adverse effects of chemical warfare that not only debilitated a generation but many succeeding it. These were errors of America's bad morale and its corrupt motivation with the effects of these things being experienced in a distant nation. This child visited the museum still in his school uniform and respectfully viewed the images.
An FBI agent enters 39 Waverley Avenue in Watertown.
On May 13, 2010, the FBI raided this building in connection with the attempted Times Square car bombing earlier that month. These pictures were taken late on the morning of the raid.
Perry the Platypus, of Phineas and Ferb fame, playing the part of sleuth Agent P.
Disney's Hollywood Studios | Streets of America
Thanks for looking. I appreciate feedback!
#selfportrait Had a spy style weekend with a bond performance (video on the blog) where my diamonds were not forever (wardrobe fail!) and a gold Bond-girl rooftop photo-shoot. Living out my secret agent fantasies ☀ www.lsjourney.com
Dumplings are a food that consists of small pieces of dough wrapped around a filling. They can be based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may be sweet or savoury. They can be eaten by themselves, in soups or stews, with gravy, or in any other way. While some dumplings resemble solid water-boiled doughs, such as gnocchi, others such as wontons or ravioli feature a wrapping of dough around a filling.
AFRICAN CUISINE
Banku and kenkey fit the definition of a dumpling in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal dough. Banku are boiled while kenkey are partly boiled then finished by steaming in banana leaves.
Fufu may be described as a dumpling although in actual sense, it is not. Fufu is made by pounding boiled cassava (common in Ghana) or yam (common in Nigeria) in a wooden mortar with a wooden pestle. Plantain or cocoyam may be added. There are several other versions of fufu in Africa and the Caribbean. There have been other versions of fufu which will fit better into the definition of dumplings. These are mostly common outside Africa where they originate. It is made by steaming cassava and plantain/cocoyam flour into thick starchy balls.
Tihlo - prepared from roasted barley flour - originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading further south.
Souskluitjies are dumplings found in South Africa. They are a steamed sweet dumpling, sometimes made with plain flour and sometimes with the addition of dried fruits or other flavors. They are often served with a syrup flavored with cinnamon or a custard sauce.
South Africa has another kind of dumpling known as melkkos. These dumplings are formed by putting milk, one teaspoon at a time, into a dry flour mixture. The flour clings to the milk and forms dumplings, which are then boiled in a mixture of milk and butter. They are served hot and sprinkled with cinnamon sugar.
AMERICAN CUISINE
Several types of dumplings are popular in the United States. Bite-sized, hand-torn pieces of dough are cooked in boiling chicken broth along with a variety of vegetables to make the dish chicken and dumplings which is served as a thick soup. Chicken and dumplings is a popular comfort food in the Southern and Midwestern U.S.
Dumplings are often used as part of the regionally popular Burgoo stew.
The baked dumpling is popular in American cuisine. These sweet dumplings are made by wrapping fruit, frequently a whole tart apple, in pastry, then baking until the pastry is browned and the filling is tender. As an alternative to simply baking them, these dumplings are surrounded by a sweet sauce in the baking dish, and may be basted during cooking. Popular flavours for apple dumplings include brown sugar, caramel, or cinnamon sauces.
Boiled dumplings are made from flour to form a dough. A pot of boiling chicken or turkey broth is used to cook this dough. The thickness and the size of the dumplings is at the cook's discretion. The size does not affect the taste but the thickness does. It is optional to serve with the meat in the dish or on the side.
Dumplings can be made with eggs, milk, baking powder or even yeast, or just from flour and water. Rolled dumplings are rolled thin and cut into small pieces for cooking, while dropped dumplings are formed into small balls.
Tortilla dumplings are made by adding tortillas and fillings to a boiling pot of stock. Popular varieties of Southern dumplings include chicken dumplings, turkey dumplings, strawberry dumplings, apple dumplings, ham dumplings, and even butter-bean dumplings.
ASIAN CUISINE
CENTRAL ASIAN CUISINE
Manti (also manty or mantu) is a steamed dumpling in Central Asian and Chinese Islamic cuisine. It contains a mixture of ground lamb (or beef) spiced with black pepper, enclosed in a dough wrapper. Manti are cooked in a multi-level steamer (mantovarka) and served topped with butter, yogurt, sour cream, or onion sauce. These dumplings are popular throughout Central Asia, including Afghanistan, Kazakhstan, Kyrgyzstan, Tajikistan, Uzbekistan, Xinjiang region of China and India.
Chuchvara is a very small boiled dumpling typical of Uzbek and Tajik cuisine. Made of unleavened dough squares filled with meat, it is similar to the Russian pelmeni and the Chinese wonton, but in observance of the Islamic dietary rules, the meat filling is without pork. Chuchvara can be served in a clear soup or on their own, with vinegar or sauce based on finely chopped greens, tomatoes and hot peppers. Another popular way of serving chuchvara is topped with suzma (strained qatiq) or with smetana (sour cream), Russian-style.
CHINESE CUISINE
A common legend goes that dumplings were first invented in the era of the Three Kingdoms, around 225 AD. Zhuge Liang, a general and minister of Shu Han, dammed up a poison marsh on his southern campaign against the Nanman with dumplings instead of the heads that the Nanman used.The jiaozi (Chinese: 餃子/饺子) is a common Chinese dumpling which generally consists of minced meat and finely chopped vegetables wrapped into a piece of dough skin. The skin can be either thin and elastic or thicker. Popular meat fillings include ground meat (usually pork, but can instead be beef or chicken), shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, garlic chives with scrambled eggs. Filling mixtures vary depending on personal tastes and region. Jiaozi are usually boiled, steamed or fried and continue to be a traditional dish eaten on Chinese New Year's Eve, the evening before Chinese New Year, and special family reunions. Particularly, in Northern China, people generally eat dumpling on the Winter Solstice (December 22 of each year), a custom signifying a warm winter. Extended family members may gather together to make dumplings, and it is also eaten for farewell to family members or friends. In Northern China, dumplings are commonly eaten with a dipping sauce made of vinegar and chili oil or paste, and occasionally with some soy sauce added in.
If dumplings are laid flatly on a pan, first steamed with a lid on and with a thin layer of water, then fried in oil after the water has been evaporated, they are called guotie (鍋貼/锅贴, sometimes called "potstickers"), as the Maillard reaction occurring on the bottom of the dumplings makes the skin crispy and brown. The same dumplings are called jiaozi if they are just steamed.
The wonton (雲呑/餛飩) is another kind of dumpling. It is typically boiled in a light broth or soup and made with a meatier filling. The skin wrapping for wontons is different—thinner and less elastic—than that used for jiaozi[citation needed]. Wontons are more popular in Southern China (Shanghai, Guangdong, Hong Kong etc.) whereas in Northern China, jiaozi are more popular. Jiaozi, wonton and potstickers are all wrapped differently.
Another type of Chinese dumpling is made with glutinous rice. Usually, the glutinous rice dumplings zongzi (粽子) are triangle or cone shaped, can be filled with red bean paste, Chinese dates or cured meat depending on region. Glutinous rice dumplings are traditionally eaten during the Duanwu Festival. Other types of dumplings would be soup dumplings, commonly referred to as xiaolongbao (小籠包/小笼包).
Chinese cuisine includes sweet dumplings. Tangyuan are smaller dumplings made with glutinous rice flour and filled with sweet sesame, peanut, red bean paste. Tangyuan may also be served without a filling. Tangyuan are eaten on the 15th day of Chinese New Year, or the Lantern Festival.
See also: dim sum (點心) for descriptions of several other kinds of dumplings such as har gow, fun guo, siew mai, Cha siu bao, lo mai gai and crystal dumplings.
INDIAN CUISINE
Indian cuisine features several dishes which could be characterised as dumplings:
Gujhia (Hindi) is a sweet dumpling made with wheat flour, stuffed with khoya. Bhajia are also dumplings sometimes stuffed with veggies and fruits.
Fara (Hindi) is also famous in North India which is very similar to dumplings. It is made of wheat flour with stuffing of lentils and similar delicacy.
Kachori (Hindi) is a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices.
Karanji (Marathi, Oriya) or Kajjikayi (Kannada, Telugu) or Kanoli are fried sweet dumplings made of wheat flour and stuffed with dry or moist coconut delicacies. They are a popular dish among Maharastrians, Oriyas and South Indians.
Pitha (Bihari, Oriya, Bengali, Assamese) are stuffed savouries either made by steam or deep frying. A wide range of pithas are available in eastern and north eastern India.
Another dumpling popular in Western India and South India is the Modak (Marathi, Oriya) or Modhaka (Kannada) or Modagam (Tamil) or Sugiyan (Malayalam), Kudumu (Telugu) where the filling is made of fresh coconut and jaggery or sugar while the covering is steamed rice dough. It is eaten hot with ghee.
Kozhakkattai (Tamil) or Kadabu (Kannada), is another South Indian dish that can be sweet, salty or spicy. The outer shell is always steamed sticky rice dough. In the sweet version, a form of sweet filling made with coconuts, boiled lentils and jaggery is used, whereas in the salty version, a mixture of steamed cracked lentils, chillies and some mild spices is used.
Ada (Malayalam) is another South Indian dish from Kerala that is sweet. Scrapped coconut mixed with sugar or jaggery is enveloped between the spread rice-dough and steamed. Sweet version of Kozhakkattai is equally famous in Kerala.
Pidi (Malayalam) is another South Indian dish from Kerala that is usually eaten with chicken curry.
Samosa is another popular savoury snack eaten in the Indian Subcontinent and Iranian Plateau. It is a fried dumpling usually stuffed with mince, vegetables (mainly potatoes) and various other spices. Vegetarian variants of samosas, without the added mince stuffing, are also popular and are sold at most eateries or roadside stalls throughout the country.
INDONESIAN CUISINE
Indonesian fish dumplings served in peanut sauce is called Siomay. Other types of dumplings are called Pangsit (wonton), steamed, boiled, or fried, and often is used as complement of bakmi ayam or chicken noodle. Indonesian dumplings were influenced and brought by Chinese immigrants to Indonesia.
FILIPINO CUISINE
Similar to Indonesia, the Chinese have brought dumplings to the Philippines since Pre-colonial times. It is also called Siomai which is made from ground pork, beef, shrimp, among others, combined with extenders like green peas, carrots and the like which is then wrapped in wonton wrappers. It is either steamed or fried and is usually dipped in soy sauce with calamansi juice.
JAPANESE CUISINE
Dango (団子) is a sweet dumpling made from rice flour, similar to mochi. Dango is eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer.
Gyōza (ギョーザ/餃子) is the Japanese version of the Chinese jiaozi.
KOREAN CUISINE
Korean dumplings are called "mandu" (만두). They are typically filled with a mixture of ingredients, including ground pork, kimchi, vegetables, cellophane noodles, but there are very many variations. Mandu can be steamed, fried, or boiled. The dumplings can also be used to make a soup called mandu guk (soup)(만둣국).
MONGOLIAN CUISINE
Buuz
Khuushuur
NEPALI CUISINE
In Nepal, steamed dumplings known as momos (or momo-cha) are a popular snack, often eaten as a full meal as well. They are similar to the Chinese jiaozi or the Central Asian manti. The dish is native to Tibet and was brought to Nepal by the Newar traders of Kathmandu who were trading goods with Tibet before the 1930s. Many different fillings, both meat based and vegetarian are common. Kathmandu Valley, a popular destination for momos, has with time developed its own essence for this food that differentiates it from its Tibetan counterpart.
Momos can be both fried and steamed. Momos are usually served with a dipping sauce normally consisting of tomatoes and chillies as the base ingredient, from which numerous variations can be made. Momo soup is a dish that has steamed momos immersed in a meat broth. Momos that are pan fried after steaming first are known as kothey momo, and steamed momos served in a hot sauce are called C-Momo in Nepal. Momos can also be prepared by directly deep frying without steaming first. Momos are one of the most items on the menus of Nepalese restaurants not only in Nepal but also around the world with significant Nepali populations like India, USA, UK, Australia and some Middle Eastern and European countries.
CARIBBEAN AND LATIN AMERICAN CUISINE
GENERAL
Empanadas, whose stuffing, manufacture and types are numerous and varied, differ from traditional dumplings in that they are deep fried or steamed and excess dough is not cut off.
CARIBBEAN CUISINE
Dumplings are either pan fried using a simple recipe including all-purpose flour, water, and salt made into a thick dough before frying on a pan until golden brown, or boiled in a soup. The fried version is usually served with breakfast codfish as a side.
BARBADIAN CUISINE
In Barbados, dumplings differ from those in other Caribbean islands in that they are slightly sweetened. The dumplings may either be of the flour or cornmeal variety. The dough is flavoured with spice, cinnamon and nutmeg. Dumplings are often added with Bajan soup where they are boiled. When found in Stew food, they dumplings are steamed along with ground provision, salted meat, plantain and other ingredients which is served with gravy.
JAMAICAN CUISINE
Dumplings come in three forms in Jamaica, fried, boiled, and roasted. All are made with flour, white or wheat, and the white-floured dumplings are often mixed with a bit of cornmeal. These foods are often served with a variety of dishes like ackee and saltfish, kidneys, liver salt mackerel, etc. and often taste better when refried. A refried dumpling is an already boiled dumpling left over from previous cooking that is fried, which gives it a slightly crispy outer layer and a tender middle. A purely fried white flour dumpling (also known as a "Johnny Cake") is golden brown and looks a lot like buñuelos, often substituting the boiled dumpling, but it is mostly consumed as part of breakfast. Fried dumplings can be made with or without sugar. When mixed with sugar, cornmeal and baking powder and fried, this variation is called festival. This delicious variation goes well when served with fried fish, or any other traditional Jamaican home food.
It derived from the Akan cuisine of Bofrot, with the exclusion of vanilla and yeast. For Jamaican dumplings, however, sugar and butter is optional as there are various ways to make it in Jamaica.
BRAZILIAN CUISINE
In Brazil, there are pastels, coxinhas, and bolinhas de carne which are fried dumplings filled with chicken, pork or beef mixed with olives, onions and spices. It is common to eat these on the beach or after work with fruit smoothies, beer, or fruity alcoholic drinks known as batidas.
CHILEAN CUISINE
In Chile, there are pantrucas, a type of flat, elongated irregular dumplings flavoured with fresh parsley and served in soup.
PERUVIAN CUISINE
"Papas Rellenas" or stuffed potatoes consist of a handful of mashed potatoes (without the milk and butter) flattened in the palm of the hand and stuffed with a savoury combination of ingredients. The stuffing usually consists of sautéed meat (could be beef, pork or chicken), onions and garlic. They are all seasoned with cumin, aji, raisins, peanuts, olives and sliced or chopped hard boiled eggs. After stuffing a ball is formed, rolled over flour and deep fried in hot oil. The stuffed potatoes are usually accompanied by onion sauce consisting of sliced onions, lime juice, olive oil, salt, pepper and slices of fresh peppers. The same dish may also be made with seafood. In some countries, yuca purée is used as the starch component of these Latin American dumplings.
PUERTO RICAN CUISINE
In Puerto Rico, dumplings are made of grated tubers such as yuca and malanga with added calabaza, unripe bananas and plantains mixed with flour. This dumplings are a traditional part in Puerto Rican style pigeon pea soup. Olive oil and annatto are usually added and help the mix from turning brown. The dumplings are formed into small balls and are first cooked in olive oil before boiling. Once the dumplings are crispy on the outside, they are then boiled with added ingredients.
Another dumpling that originated in Puerto Rico is the pasteles, a dumpling made of grated root vegetables, squash, plantains, and unripe bananas. The masa is then mixed with milk and annatto oil, and they are stuffed with stewed pork, chick peas, olives, capers and raisins. They are then placed on a banana leaf, tied and then boiled. The origin of pasteles leads back to Natives on the island of Borikén. Pasteles are popular in the Dominican Republic, Hawaii, Trinidad and lately seen in Cuban cuisine.
EUROPEAN CUISINE
BRITISH AND IRISH CUISINE
Savoury dumplings made from balls of dough are part of traditional British and Irish cuisine. Traditionally dumplings are made from twice the weight of self raising flour to suet, bound together by cold water to form a dough and seasoned with salt and pepper. Balls of this dough are dropped into a bubbling pot of stew or soup, or into a casserole. They sit, partly submerged in the stew, and expand as they are half-boiled half-steamed for ten minutes or so. The cooked dumplings are airy on the inside and moist on the outside. The dough may be flavoured with herbs, or it may have cheese pressed into its centre.
After beef stew is finished, a pudding can be created by topping the dumplings and gravy with sugar.[citation needed]
The Norfolk dumpling is not made with fat, but from flour and a raising agent.[8] Cotswold dumplings call for the addition of breadcrumbs and cheese, and the balls of dough may be rolled in breadcrumbs and fried, rather than cooked in a soup or stew.[9] Vegetarian dumplings can be made with vegetable suet, a type of shredded vegetable fat. When sweetened with dried fruit and spices, dumplings can be boiled in water to make a dessert. In Scotland, this is called a clootie dumpling, after the cloth.
CENTRAL EUROPEAN CUISINE
Germany, Hungary, Austria, Czech Republic and Slovakia boast a large variety of dumplings, both sweet and savoury. A dumpling is called Kloß in Northern Germany, Knödel, Nockerl or Knöpfle in Southern Germany and Austria. These are flour dumplings, the most common dumplings, thin or thick, made with eggs and semolina flour, boiled in water. Meat dumplings (called Klopse or Klöpse in North-Eastern Germany, Knöpfle and Nocken in Southern Germany) contain meat or liver. Liver dumplings are frequent additions to soup. Thüringer Klöße are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons. Bread dumplings are made with white bread and are sometimes shaped like a loaf of bread, and boiled in a napkin, in which case they are known as napkin dumplings (Serviettenknödel).
Maultaschen are a Swabian (Baden-Württemberg) specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of sausage meat, spinach, bread crumbs and onions and flavored with various spices. Similar in appearance to Italian ravioli, Maultaschen are usually larger, however, each Maultasche being about 8–12 cm across.
he only potato dumpling museum in the world, the Thüringer Kloßmuseum, is located in Germany, in the municipality of Heichelheim near Weimar.Halušky are a traditional variety of dumplings cooked in the Central and Eastern European cuisines (Czech Republic, Hungary, Poland, Romania, Serbia, Slovakia, and Ukraine). These aresmall lumps cut from a thick flour and egg batter and dropped into boiling water, similar to the German Spätzle, Knöpfle, or Knödel.
In Hungary, these dumplings are called galuska or nokedli. Sweet varieties called gombóc are made with flour and potato dough, which is wrapped around whole plums or apricots, and then boiled and rolled in hot buttered bread crumbs. Shlishkes or "Krumplinudli" are small boiled potato dumplings made from the same potato dough as the sweet plum dumplings, also rolled in hot buttered bread crumbs.
Bryndzové halušky, considered the Slovak national dish, are small potato dumplings without a filling, served with salty sheep's cheese on top. The same dumplings are also used to create a similar dish, strapačky. Also available are their related stuffed version called pirohy, usually filled with bryndza (bryndzové pirohy), quark cheese, potatoes, onions, cabbage, mushrooms, or meat.
In Czech cuisine dumplings have two main forms:
Knödel is called in Czech knedlík and in Slovakia knedliček. It can be either houskový (bread) or bramborový (potato) knödel. These dumplings are boiled in loaf shape and then cut in slices and are part of many Czech national dishes such as Vepřo knedlo zelo or Svíčková na smetaně.
Ovocné knedlíky (ball-shaped knedle) filled in with fruit: plums, strawberry, blueberry etc. Meal is completed on plate with grated quark, melted butter and powder sugar.
Idrijski žlikrofi are Slovenian dumplings, regionally located in the town of Idrija. They are made from dough with potato filling and have a characteristic form of a hat. Žlikrofi are made by a traditional recipe from the 19th century, but the source of the recipe is unknown due to lack of historical sources. The dish may be served as a starter or a side dish to meat based dishes. Žlikrofi were the first Slovenian food to be classified as a Traditional speciality guaranteed dish.
EASTERN EUROPEAN CUISINE
Pierogi of Poland and varenyky of Ukraine, Russia and Belarus are ravioli-like crescent-shaped dumplings filled with savoury or sweet filling. Varenyky are usually boiled or steamed. Pierogi are often fried after boiling.
"Little ears", variously called uszka in Poland, ushki (ушки) in Russia, vushka (вушка) in Ukraine, and vushki (вушкі) in Belarus, are folded ring-shaped dumplings similar in shape to Italian tortellini or Jewish kreplach. They are stuffed with meat or mushrooms and traditionally served in borshch or clear soup. In Romania, "little ears" (Romanian: urechiuşe) are also served in dumpling soup (supă de găluşte)
Kluski are a different variety of Polish dumplings.
Lithuanian dough dumplings are called koldūnai and virtiniai. Usually they are filled with meat or curd. One of the varieties is called Šaltanosiai and is made with blueberry filling. There are also potato dumplings called cepelinai or didžkukuliai, filled with meat or curd inside, served with soured cream. A similar dish exists in Belarus that is called klyocki (клёцкi).
Russian pelmeni are smaller than varenyky and made only of minced meat with addition of onions and spices. Sometimes the meat used is only beef, in other recipes is a mixture of beef with pork and/or mutton. Pelmeni should be juicy inside. They are unrelated to the pasta with which they are sometimes compared as it is a savoury main dish. They are usually boiled in water with spices and salt, or in meat bouillon, sometimes fried before serving. They are often served with plenty of sour cream.
An important difference between pelmeni, varenyky, and pierogi is the thickness of the dough shell—in pelmeni this is as thin as possible, and the proportion of filling to dough is usually higher.[11] Pelmeni are never served with a sweet filling, which distinguishes them from varenyky and pierogi, which sometimes are. Also, the fillings in pelmeni are usually raw, while the fillings of vareniki and pierogi are typically precooked.
The word pelmeni is derived from pel'n'an' (пельнянь) – literally "ear bread" in the native Finno-Ugric Komi, Udmurt, and Mansi languages. It is unclear when pelmeni entered the cuisines of the indigenous Siberian people and when they first appeared in Russian cuisine. One theory suggests pelmeni, or stuffed boiled dumplings in general, originated in Siberia, possibly a simplified adaptation of the Chinese Wonton (in some dialect is called Bāomiàn "包面"). Pelmeni are particularly good means of quickly preserving meat during long Siberian winter, especially eliminating the need to feed livestock during the long winter months.
The main difference between pelmeni and momos is their size—a typical pelmeni is about 2 to 3 centimetres (0.79 to 1.18 in) in diameter, whereas momos are often at least twice that size.
In Siberia, especially popular with the Buryat peoples are steamed dumplings called pozi (buuz in Mongolian, from Chinese: 包子; pinyin: bāozi). They are usually made with an unleavened dough, but are often encountered leavened. The traditional filling is meat, but the kind of meat and how it is processed varies. In Mongolia, mutton is favored, and is chopped rather than ground; pork and beef mixes are more popular in Russia.
Manti, samsa, chiburekki, and belyashi are all popular imported dumplings.
ITALIAN CUISINE
Ravioli and tortellini fit the basic definition of a dumpling: these are pockets of pasta enclosing various fillings (cheese, mushrooms, spinach, seafood, or meat). Instead of being made from a ball of dough, the dough is rolled flat, cut into a shape, filled with other ingredients, and then the dough is closed around the filling.
Gnocchi (Spanish: ñoquis, widely adopted in Argentina, Portuguese: nhoque, Slovene: Njoki) is a different kind of Italian dumpling. The word gnocchi literally means "lumps", and they are rolled and shaped from a mixture of egg with potato, semolina, flour, or ricotta cheese (with or without spinach). The lumps are boiled in water and served with melted butter, grated cheese, or other pasta sauces.
SCANDINAVIAN CUISINE
NORWAY
In Norway, dumplings have a vast variety of names, as the dialects differ substantially. Names include potetball, klubb, kløbb, raspeball, komle, kumle, kompe, kumpe, kodla, kudle, klot, kams, ball, baill, komperdøse, kumperdøse, kompadøs, ruter, ruta, raskekako, risk, klotremat, krumme and kromme. They are usually made from potatoes and various types of flour, and then boiled. Occasionally they are filled with bacon. In some areas it is common to serve the dumplings with syrup.
SWEDEN
In Sweden, potato dumplings of originally German origin[14] have several regional names, mainly depending on the type of flour used. When the potato is mixed with wheat flour, which is more common in southern Sweden, it is called kroppkaka. In Blekinge[15] and parts of the island of Öland, it is traditionally made from grated raw potato, which makes it greyish in colour, while on Gotland and in Småland it is predominantly made from mashed boiled potato, and is thus whiter in colour. The kroppkaka is usually filled with diced, smoked bacon and chopped, raw onion, and is often spiced with allspice.
When the potato is mixed with barley flour, which is traditional in northern Sweden, it is known as palt in Lapland, Västerbotten and Norrbotten, and as kams in Jämtland, Ångermanland and Medelpad. Originally, palt was eaten all over Sweden and was made from barley or rye flour alone, but during the 19th century, when potato was added and wheat became more common and inexpensive, the northern recipes retained the original name, while kroppkaka, which had always been the name used on Öland for the flour dumpling, became the name for the variant in southern Sweden.
Palt and kams is usually filled with diced, unsmoked bacon. However, sometimes fried bacon is served on the side of unfilled palt or kams, which then is known as flatpalt or flatkams, as the lack of filling makes it flatter. The most well-known palt variant is the Pitepalt from Piteå. In Dalarna, where the dish is known as klabbe, it is still made without potatoes and is never filled. Klabbe is instead served with diced bacon on the side.
A variant of palt is blodpalt, where pig, beef or reindeer blood is mixed into the dough. Other palt variants are leverpalt, with minced liver added to the dough, and njurpalt, with diced kidney mixed into the bacon filling. Blodpalt also existed across the country originally, and has been found in iron age graves in Halland.
The filled kroppkaka, palt or kams ball - as well as the flatter, unfilled flatpalt, flatkams and klabbe - is dropped into boiling salted water and cooked until it floats. It is traditionally served warm with melted butter and lingonberry jam, although in some parts of southern Sweden the melted butter is replaced by half cream (a mix of milk and cream) or a warm milk sauce, and in parts of northern Sweden the butter is replaced by a warm milk sauce spiced with messmör. Leftover kroppkaka is often served halved and fried.
Unfilled flour dumplings for use in soup are called klimp if the flour is wheat, but mjölpalt if the flour is barley or rye.
MIDDLE EASTERN CUISINE
ARABIC CUISINE
Asida
Kibbeh
Qatayef
Shishbarak
CAUCASIAN CUISINE
Meat-filled manti in Armenia are typically served with yogurt or sour cream, accompanied by clear soup. Mantapour is an Armenian beef soup with manta.
Boraki (Armenian: Բորակի) are a kind of Armenian fried dumplings. The main distinction of boraki is that the minced meat is pre-fried, the boraki are formed as small cylinders with an open top, the cylinders are lightly boiled in broth and then fried. Boraki are served garnished with yogurt and chopped garlic.
Dushbara (Azerbaijan: Düşbərə) is an Azeri soup with tiny lamb-filled dumplings.
Khinkali (Georgian: ხინკალი) are Georgian dumplings usually filled with spiced meat. herbs (usually coriander), onions, and garlic. Mushrooms, potatoes, or cheese may be used in place of meat. The khinkali is typically consumed first by sucking the juices while taking the first bite, in order to prevent the dumpling from bursting. The towns of Dusheti, Pasanauri and Mtskheta are particularly famous for their khinkali.
Mataz are dumplings in Circassian and some other Caucasian cuisines, closely related to manti. They typically consist of a spiced meat mixture, usually lamb or ground beef, with greens and onions, put in a dough wrapper, either boiled or steamed. Mushrooms, potatoes, or cheese may be used in place of meat.
JEWISH CUISINE
Kreplach
Kubbeh
Matzah ball
Knish
TURKISH CUISINE
Manti
WIKIPEDIA
Name: Levi Turner.
Age: 15.
Allies: Batman, and the FBI.
Enemies: Black Mask, and many drug lords.
Abilities: Master of stealth, the best sniper the FBI has, great at close combat, and expert at being lazy hacking.
Bio: Levi Turner grew up in a small town right outside Gotham. He went to school that was connected to Brentwood Academy. He graduated at the age of thirteen at the top of his senior class. Most of his teachers (judging by his attitude and personality) doubted whether or not he was actually doing the work or just cheating. Though no solid evidence of him cheating was ever found.
He spent his days after school playing video games and watching tv. He was able to get a job at a local grocery store. Levi then quit his job because his boss was very strict on him and never gave him all of his pay check. He found a job at a Wayne Tech warehouse where he was quickly fired for stealing equipment. Levi finally gave up trying to find a job and started devoting his time to becoming a experienced hacker and game player. He hacked into the FBI's private website and signed a form that said that he would become an agent if they needed him. Finally the day came when the FBI needed him, or at least what he said he was on the form. He excitedly said 'yes' and went to the local FBI base. There he was trained by an agent named Jim Bond to become what he said he was. He quickly became an expert sniper but has failed multiple tests at stealth. Jim also trained him in close combat with both guns and just his hands. The 'main man' as Levi liked to call him liked what he saw when Levi was fighting Jim. Turner got really good at everything he listed he was good at on the FBI form and also became a well-respected agent of the FBI.
Little did he know that the reason he was called into the FBI was because he was needed to take out many drug lords. One of those names was Black Mask. Levi knew that this was going to be a dangerous task but he was confident in his training and was willing to do what was needed.
Levi Turner became Agent Titan, and was about to begin his mission of taking down anyone who stood threat to the FBI.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I hope you guys enjoy the bio for my new hero.
If you want check out the first story here it is: www.flickr.com/photos/74727595@N05/10258596964/
I took about five photos of this guy; because of how dark his costume was against a fairly dark background, my camera just would not focus properly. Second time using the ProPhoto color profile. Used Nik Software's "Silver Efex" to de-saturate the background's colors and mask out Agent Venom (in full-color).
Now this is brilliant marketing-so on point. High end lingere shop-
Agent Provocateur nails their market just in time for xmas; parking 3
lingere models in front of my office, right in the middle of Vacouvers
business district.
via iPhone.
Foto Pròpia. Incendi en un contenidor de plàstics al carrer Prat de la Riba de Castellar del Vallès.
Intervenen: Bombers de Castellar, Policia Local i Agents Rurals.
Foto Propia. Incendio en un contenedor de plásticos a la calle Prat de la Riba de Castellar del Vallès. Intervienen: Bomberos de Castellar, Policía Local y Agentes Rurales.
Agents are the basis of many models of complex adaptive systems, and in today's world, the "network" paradigm, as depicted in the figure to the left, is predominant.
The figure to the right is the outcome of a cellular automata model, which simulates multi-state agent-based systems who have local (e.g. geographic) influence. Cellular automata have been shown to accurately model many physical and social systems.
An excellent CA model simulator that you can easily run on any computer is Mierk's Java Cellebration, found here:
Intelligence has revealed Dr. Nothing to be lurking the Soho art scene and Agent Clarisse Janusis hot on his tail! In order to finance the construction of his Planetary Disintegration Device, Dr. Nothing is disguised as an art critic and plans to kidnap the famous pop artist Andy Warhol and hold him and his iconic paintings for ransom. Dressed in white go-go boots and a striking mini dress, Agent Janus is at the height of 60’s Mod fashion…but don’t let those swank curves fool you! Sworn to protect the blissfully unaware artist, Agent Janus is a deadly assassin. For this mission, the Agent prefers the sleek and stealthy design of her jet black ‘63 Ford Thunderbird. But this is no ordinary bird…embedded in the grille is a rapid fire machine gun and should the agent’s fleeing target gain any distance, a flick of a switch reveals six red-tipped long range missiles under the hood scoop! The rear license plate rotates to reveal four different faces (7903, MT 5563, WOB VW 1960, and Knight Bus) making the stealthy ride nearly impossible to identify. Should a car chase ensue, a switch will dump five razor wire rings onto the road to deter any would be pursuers. And what secret agent’s car would be complete without an ejection passenger seat? Tired of destroying roofs and losing car seats every time the foxy agent needed to eject a baddy at high speed, (lets face it, in the world of spies and espionage this happens at least twice a week) her trusty secret automotive team has rigged a button, that when pressed, will quickly pop open the passenger door and tilt the seat sideways, thereby dumping the offending passenger onto the road. Once ejected, the door and seat neatly folds back into place, ready to spring the trap again. And finally if the situation gets hot, the trunk reveals an all silver Brickarms arsenal big enough to take down a small country! Dr. Nothing and his henchmen had better beware…foxy Agent Clarisse Janus and her stealthy Blackbird are a deadly match!
I've been obcessed with Agents of SHIELD lately (March 3rd can't come fast enough), so I thought I'd take a stab at making some of the main characters to fit in with the other Marvel Lego heroes and villains!
I tried to stay purist and use only the parts I had on hand.
From left to right:
Skye (would so use a different head for her if I had one)
Phil Coulson (using the hair he sported in the Lego game, and using an Ultra Agents body... they're close enough to SHIELD anyway)
Melinda May (feel a bit bad using an older-style face for her...)
Jemma Simmons (Need more female sweater torsos!)
Leopold Fitz
LEGO Mixels series 4 Orbitrons MAX moc
Bricks from 41527 Rokit, 41528 Niksput & 41529 Nurp-Naut
LDD File: www.bricksafe.com/files/dvdliu/Mixels-Orb-MAX-01-AgentRab...