View allAll Photos Tagged tazza
I love the 50-1.4's bokeh. :)
This is a cup from Barcelona, a present by iRma. Nice, uh? :) I really like it.
Ehy, Starbucks, i want a free Tall Cappuccino next time I'll see you, after all those pictures of your (very nice) stuff. :)
And remember to be careful, 'cause the beverage you're about to enjoy is extremely hot. (I also remember that even if I drink cold milk and cold coffee for breakfast. :) )
P.S. This is my shot #700.
Le cacaoyer
🇫🇷 La taille est relativement petite 5 à 7 m de hauteur ( jusqu’à 12 ou 15 m à l’état sauvage), . Le cacaoyer atteint sa taille adulte à 10 ans. La longévité : il vit 25 à 30 ans en plantation, . L’écorce d ‘abord mince, brune, à reflets argentés, s’épaissit en vieillissant. Le bois léger, car poreux, de couleur rosée.
Le cacaoyer porte à la fois des boutons, des fleurs et des fruits. Les fleurs naissent donc tout au long de l’année, mais sur des arbres de 3 ans au moins.
Le fruit , appelé cabosse, a besoin de 5 à 7 mois pour arriver à son plein développement. .
La cabosse avant maturité est de couleur verte, ou rouge violet plus ou moins foncé
A maturité ,le vert virera au jaune, le rouge violet en général vire à l’orange . La taille moyenne est de 12 à 15cm de long. . Le poids du fruit et des graines peut aller suivant les variétés de 200g à plus de 1 kg (moyenne 400 à 500g).
Chaque cabosse contient de 100 à 120g de fève. Chaque fruit contient en moyenne 35 fèves (25 à 45), réparties en 5 rangées longitudinales. Les fèves fraîches sont entourées d’une pulpe mucilagineuse blanchâtre, acide, sucrée. Dans la suite de l'album,les femmes Bribris vont nous montrer les étapes de la transformation des graines séchées jusqu'à la tasse de chocolat.
🇬🇧 The cocoa tree
The size is relatively small 5 to 7 m high (up to 12 or 15 m in the wild). The cocoa tree reaches its adult size at 10 years. Longevity: it lives 25 to 30 years in plantations. The bark is initially thin, brown, with a silvery sheen, and thickens with age. The wood is light, porous and pinkish in colour.
The cocoa tree bears buds, flowers and fruit at the same time. The flowers are therefore born throughout the year, but on trees that are at least 3 years old.
The fruit, called a pod, needs 5 to 7 months to reach full development.
The pod is green or reddish-purple in colour before it matures.
When ripe, the green will turn yellow, the purple red usually turns orange. The average size is 12 to 15 cm long. The weight of the fruit and seeds can range from 200g to more than 1kg depending on the variety (average 400-500g).
Each pod contains 100 to 120g of beans. Each fruit contains an average of 35 beans (25 to 45), divided into 5 longitudinal rows. The fresh beans are surrounded by a whitish, acidic, sweet mucilaginous pulp. In the rest of the album, the Bribris women will show us the stages of transformation from dried beans to a cup of chocolate.
🇪🇸 El árbol del cacao
Su tamaño es relativamente pequeño, de 5 a 7 m de altura (hasta 12 ó 15 m en estado salvaje). El cacaotero alcanza su tamaño adulto a los 10 años. Longevidad: vive de 25 a 30 años en plantaciones. La corteza es inicialmente fina, marrón, con un brillo plateado, y se engrosa con la edad. La madera es ligera, porosa y de color rosado.
El cacaotero produce al mismo tiempo yemas, flores y frutos. Por tanto, las flores nacen durante todo el año, pero en árboles de al menos 3 años.
El fruto, llamado vaina, necesita de 5 a 7 meses para alcanzar su pleno desarrollo.
La vaina es de color verde o púrpura rojizo antes de madurar.
Cuando madura, el verde se vuelve amarillo y el rojo púrpura suele volverse naranja. El tamaño medio es de 12 a 15 cm de largo. El peso del fruto y las semillas puede oscilar entre 200 g y más de 1 kg según la variedad (media 400-500 g).
Cada vaina contiene de 100 a 120 g de judías. Cada fruto contiene una media de 35 judías (de 25 a 45), divididas en 5 filas longitudinales. Las judías frescas están rodeadas de una pulpa mucilaginosa blanquecina, ácida y dulce. En el resto del álbum, las mujeres de Bribris nos mostrarán las etapas de transformación de las habas secas a una taza de chocolate.
🇩🇪 Der Kakaobaum
Die Größe ist relativ klein 5 bis 7 m hoch ( bis zu 12 oder 15 m in der Wildnis), . Der Kakaobaum erreicht seine ausgewachsene Größe mit 10 Jahren. Langlebigkeit: Er lebt 25 bis 30 Jahre in Plantagen, . Die zunächst dünne, braune, silbrig schimmernde Rinde wird mit zunehmendem Alter dicker. Das Holz ist leicht, da es porös ist und eine rosa Farbe hat.
Der Kakaobaum trägt sowohl Knospen als auch Blüten und Früchte. Die Blüten entstehen also das ganze Jahr über, allerdings an Bäumen, die mindestens drei Jahre alt sind.
Die Frucht, die sogenannte Kakaoschote, benötigt 5 bis 7 Monate, um sich voll zu entwickeln.
Die unreife Frucht ist grün oder mehr oder weniger dunkel violettrot.
Wenn sie reif ist, wechselt das Grün zu Gelb und das Rotviolett in der Regel zu Orange. Die durchschnittliche Größe liegt bei 12 bis 15 cm Länge. Das Gewicht der Frucht und der Samen kann je nach Sorte zwischen 200 g und über 1 kg betragen (durchschnittlich 400-500 g).
Jede Frucht enthält 100 bis 120 g Bohnen. Jede Frucht enthält durchschnittlich 35 Bohnen (25 bis 45), die in 5 Längsreihen angeordnet sind. Frische Bohnen sind von einem weißlichen, sauren, süßen, schleimigen Fruchtfleisch umgeben. Im weiteren Verlauf des Albums zeigen uns die Bribris-Frauen, wie die getrockneten Bohnen zu einer Tasse Schokolade verarbeitet werden.
🇮🇹 L'albero del cacao
Le dimensioni sono relativamente piccole, da 5 a 7 m di altezza (fino a 12 o 15 m in natura). L'albero del cacao raggiunge le dimensioni adulte a 10 anni. Longevità: vive da 25 a 30 anni nelle piantagioni. La corteccia è inizialmente sottile, marrone, con una lucentezza argentea, e si ispessisce con l'età. Il legno è leggero, poroso e di colore rosato.
L'albero del cacao produce contemporaneamente gemme, fiori e frutti. I fiori nascono quindi durante tutto l'anno, ma su alberi di almeno 3 anni.
Il frutto, chiamato baccello, ha bisogno di 5-7 mesi per raggiungere il pieno sviluppo.
Prima di maturare, il baccello è di colore verde o rosso-violaceo.
A maturazione, il verde diventa giallo, mentre il rosso porpora diventa solitamente arancione. La dimensione media è di 12-15 cm di lunghezza. Il peso del frutto e dei semi può variare da 200 g a oltre 1 kg a seconda della varietà (in media 400-500 g).
Ogni baccello contiene da 100 a 120 g di fagioli. Ogni frutto contiene in media 35 fagioli (da 25 a 45), suddivisi in 5 file longitudinali. I semi freschi sono circondati da una polpa mucillaginosa biancastra, acida e dolce. Nel resto dell'album, le donne di Bribris ci mostreranno le fasi di trasformazione dai chicchi secchi a una tazza di cioccolato.
Here is my website Kevin Best Still Life Photographer
Sorry I’ve been absent for a while I’ve been working slowly on an unbelievably challenging photo.
This is a mock-up of one very small part of it.
It’s a project I’m working on for a course at The Australian Centre of Photography called digital composites; our lecturer is Alexia Sinclair who is scary good.
Here’s a link to her website if you’re interested.
P.S. I had to make the room, the chandelier you might recognize
"Everybody should believe in something. I believe I'll have another cup of coffee." ~Anonymous
A few relaxing moments spent with my coffee and a "SWIRLY SWEET" CANDY treat (seen above).
creative commons by marfis75
Twitter: @marfis75
License: cc-by-sa
you are free to share, adapt - attribution: Credits to "marfis75 on flickr"
Dal set di www.flickr.com/photos/celestemessina/8019681586/
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Caffè espresso, expresso or just espresso.....Good morning Flickr! What better way to start off the day than with a good cup of hot espresso? Well, I was experimenting with light again and since it's raining out ......why not! Hope you like the pic and enjoy your cup of coffee my friends!!!
TRIVIA:
Espresso is a concentrated coffee beverage brewed by forcing hot water under pressure through finely ground coffee. Compared to other coffee brewing methods, espresso often has a thicker consistency, a higher concentration of dissolved solids, and foam. As a result of the pressurized brewing process, all of the flavors and chemicals in a typical cup of coffee are very concentrated. For this reason, espresso is the base for other drinks, such as lattes, cappuccino, macchiato, mochas, and americanos.
The first machines were introduced in Italy at the beginning of the 20th Century, with the first patent being filed by Luigi Bezzera of Milan, Italy, in 1901, who invented a steam pressure system. In 1938, Cresemonesi introduced a piston based espresso machine, which eliminated the burnt taste associated with the steam pressure units.
*Your opinion is a big help - I love to hear from all of you! Thanks a lot for stopping by and for leaving comments and faves, much appreciated:))
EXPLORE: Highest Position: #331 on Tuesday, November 9, 2010
Very similar in form - albeit larger - to a Greek phiale or Roman patera (offering/libation dish for religious ceremonies), it was almost certainly made in Alexandria, Egypt, circa 2nd-1st century BCE. The interior of the dish contains several deities, but there’s no agreement on which ones are portrayed, but their style is a mashup of Greek, Egyptian, and Roman. The underside of the dish is carved with a large Gorgoneion (head of Medusa), which was apotropaic, protective of the owner against the evil eye.
The history of the Farnese Cup is murky, but it was either made during Ptolemaic rule in Egypt, or soon after Octavian (Augustus) conquered Egypt, ending the Ptolemaic line - with the death of Cleopatra. Perhaps it was even commissioned by Augustus himself. Much later, it was taken to Byzantium, then back to the west when that city was sacked in the 4th Crusade. From the court of Frederick II, it wound up in Persian Samarkand, where it was sketched (that sketch still exists). Then on to Naples, then to the Medici family in Florence, and finally to the Farnese family in Rome in the 17th century. Quite a round-trip!
Museo Archeological Nazionale, Napoli (MANN inv. 27611)
Dal set di www.flickr.com/photos/celestemessina/8019681586/
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...amore!
PROGETTO {41 / 2010} Happy Bokeh Wednesday 16 MARZO 2011 - UNA TAZZA DI...
Italian Girls Photographers
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© Tous droits réservés / Tutti i diritti riservati / All rights reserved
DON'T CLAIM AS YOUR OWN | NON-COMMERCIAL PURPOSE
Please, don't copy and use this image on websites, blogs or
other media (such as Facebook, Instagram, PicsArt, Pinterest, Tumblr, Blogger, WordPress, Google+, … ).
All my images are protected under international authors copyright laws and may not be shared, downloaded, reproduced, copied, or edited without my written explicit permission. Any unauthorized use is strictly illegal and can be punishable by law.
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(I speak french, italian and a little bit of english).
Antonello da Messina (1430-1479)
Jacobello by Antonello da Messina (1455-1488)
Madonna and Child (1480) - Accademia di Carrara - Bergamo
È l’unica opera firmata e datata del figlio di Antonello, Jacobello da Messina, che alla morte del padre (1479) ereditò la bottega portando a termine le opere incompiute. Jacobello riprende le idee paterne nella forte costruzione tridimensionale dei volti, nello scorcio virtuosistico della mano che regge la tazza di vetro e infine nel paesaggio, descritto con una attenzione degna della pittura fiamminga. Sul cartiglio, l’iscrizione «non umano» allude al genio inimitabile del padre.
It is the only signed and dated work of the son of Antonello, Jacobello da Messina, who inherited the workshop at the death of his father (1479), completing the unfinished works. Jacobello takes up his father's ideas in the strong three-dimensional construction of the faces, in the virtuosic glimpse of the hand holding the glass cup and finally in the landscape, described with an attention worthy of Flemish painting. On the cartouche, the "non-human" inscription alludes to the inimitable genius of the father.
Gooseberries frequently appear in classic dutch still life paintings.
They don't ever appear in Fruit shops in Sydney - it's too hot to grow them.
I shot these when I was on holiday in New Zealand at Christmas. I love the way they glow.
Here is my website Kevin Best Still Life Photographer
"Nel buio tu cammini con me,
tu sei il motivo per cui sopravvivo perché
mi hai dato un obiettivo finchè
lacrime rosse non cadranno sull'asfalto.
Vedrò il tuo volto, saprò perchè mi hai scelto."
Questa è una notte magica. Santa Lucia sta arrivando e mia figlia di tre anni ha lasciato per lei una tazza di latte con dei biscotti prima di andare a dormire.
Questo è decisamente un avvenimento speciale perchè la mia piccola bimba ha voluto dire addio al suo amato ciuccio, così Santa Lucia lo potrà portare ai bimbi più piccoli :) ... è un vero tesoro!
Penso che domani mattina ci saranno tantissimi giochi e dolci che aspetteranno il suo risveglio ;)
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This is a magic night. Saint Lucia is coming and my three years old child left her a cup of milk with some biscuits before going to sleep.
This is really a very special event because my little child wanted to say goodbye to her beloved dummy, so Santa Lucia can take it to younger children :) ... she's a true sweetheart!
I think tomorrow morning there will be a lot of toys and sweets waiting for her to wake up ;)
You can buy this picture here.
Nobody in the lane, and nothing, nothing but blackberries,
Blackberries on either side, though on the right mainly
...
Blackberries
Big as the ball of my thumb, and dumb as eyes
Ebon in the hedges, fat
With blue-red juices. These they squander on my fingers.
I had not asked for such a blood sisterhood; they must love me.
Sylvia Plath-Blackberrying
All my images are copyrighted. Please, do not use them without my allowance. Thank you.
Here is my website Kevin Best Still Life Photographer
The chinese bowls in these works are known as Kraak Porcelain it was produced from the Wanli reign (1563-1620) until around 1640. the name came from the Portuguese ships Carracks, which transported them. I marvel when I think of what these wafer thin delicate little objects have been though and survived.
non so voi ma io ho bisogno di una iniezione di energia positiva... =))))
I do not know you but I need an injection of positive energy ... =))))
Dedicata ad Antonio che, dalla sua gelida Friburgo, mi ha regalato questi splendidi aromi riconcilianti con il mondo.
~jim goodwin | [explore #311 on 13.05.09] | absolutely on black.
well, I'm alive. I'm somethin'like a busy bee in these days, so there's no time enough for relax.. and for photography, too. among other things, I had an english test today (I'm italian, if you are wondering), and it went sooo bad. the teacher said I passed just because I'm next to the graduation, but 'I can't speak english', and I wished the ground would open and swallow me -.-"
and I have no idea why I'm posting something so winterish when it's sunny and deliciously worm outside XD to be honest.. it's not even a cup of hot coffee. I put some joss sticks into the mug, cause my tea wasn't smoky enough to take a good shot :D but I like the effect, so I'll try again soon :P
io sono viva, eh. però sono una specie di ape operaia in questi giorni, regionpercui non c'è mai abbastanza tempo per rilassarsi.. nè per scattar foto. tra l'altro oggi ho
fatto una bella figura marrone alla prova d'inglese.. la prof ha sentenziato che 'passo perchè devo laurearmi, ma io l'inglese non lo so', e mi sotterrerei volentieri -.-"
e non ho davvero idea del perchè sto postando una roba così invernosa quando fuori c'è il sole e fa deliziosamente caldo XD ad esser sinceri.. non è nemmeno una tazza di caffè bollente. ho infilato dell'incenso nella tazza, che il thé non era abbastanza fumoso per tirarci fuori una foto decente :D però l'effetto mi piace, credo che ci riproverò :)
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... Un samedi matin douillet d'hiver, une tasse de chocolat chaud à savourer et du pain agrémenté d'une pâte à tartiner "chocolat noir et orange". Peut-être pas très léger ni diététique, mais tellement bon!
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© Tous droits réservés / Tutti i diritti riservati / All rights reserved
DON'T CLAIM AS YOUR OWN | NON-COMMERCIAL PURPOSE
Please, don't copy and use this image on websites, blogs or
other media (such as Facebook, Instagram, PicsArt, Pinterest, Tumblr, Blogger, WordPress, Google+, … ).
All my images are protected under international authors copyright laws and may not be shared, downloaded, reproduced, copied, or edited without my written explicit permission. Any unauthorized use is strictly illegal and can be punishable by law.
If you want to use my photographs, you must request my permission via Flickr Mail or using my website's Contact Form : → HERE
(I speak french, italian and a little bit of english).
Image depicting the mythological creature Medusa on the Farnese Cup/Tazza Farnese circa 2nd century BC from Magasin Pittoresque. Vintage etching circa mid 19th century.
Antonello da Messina (1430-1479)
Jacobello by Antonello da Messina (1455-1488)
Madonna and Child (1480) - Accademia di Carrara - Bergamo
Mostra Antonello da Messina Palazzo Reale di Milano.
È l’unica opera firmata e datata del figlio di Antonello, Jacobello da Messina, che alla morte del padre (1479) ereditò la bottega portando a termine le opere incompiute. Jacobello riprende le idee paterne nella forte costruzione tridimensionale dei volti, nello scorcio virtuosistico della mano che regge la tazza di vetro e infine nel paesaggio, descritto con una attenzione degna della pittura fiamminga. Sul cartiglio, l’iscrizione «non umano» allude al genio inimitabile del padre.
Exhibition Antonello da Messina Palazzo Reale in Milan.
It is the only signed and dated work of the son of Antonello, Jacobello da Messina, who inherited the workshop at the death of his father (1479), completing the unfinished works. Jacobello takes up his father's ideas in the strong three-dimensional construction of the faces, in the virtuosic glimpse of the hand holding the glass cup and finally in the landscape, described with an attention worthy of Flemish painting. On the cartouche, the "non-human" inscription alludes to the inimitable genius of the father.
Una fra le più conosciute e antiche vecchie latterie è questa di Vicolo del Gallo e che appartiene alla Signora Anna. Siamo alle spalle di Piazza campo dei Fiori e questo posto è rimasto davvero fuori dal tempo. La presentazione dei prodotti è rimasta del tutto spartana, l'accoglienza qui, oggi, non è troppo calorosa , ma comunque cordiale. Si può domandare una tazza di latte e ti portano quelle caratteristiche grandi tazze, che si usavano una volta a casa. Sembra davvero di tornare indietro di 50 anni compreso il vecchio flipper che è in mezzo al bar. Sappiate che qui è tutto vecchissimo e profuma di storia, dalle tazze (come evidenti nella foto), passando per i cucchiaini , il bancone del bar, i vecchi frigoriferi e l’enorme collezione di lattine vuote: tutte rigorosamente “vintage”,. Potete stare sicuro che dopo un ‘ora qui dentro non rimpiangerete assolutamente i banconi ultramoderni dei bar attuali. Posso garantire , per esperienza personale, che negli anni ’70 tutto era identico a ciò che si vede ancora oggi. I tavoli in marmo e quelli in legno sono gli stessi. Le paste dolci sono sempre enormi e buonissime. Credo che questa antica latteria di Roma dovrebbe essere patrimonio dell’umanità . Per turisti e residenti è “obbligato” il passaggio, per respirare quelle atmosfere passate. Chiaramente il gioco è illusorio. Il set è rimasto lo stesso, ma l’atmosfera con l’ambiente fumoso (nei locali pubblici si poteva fumare), i tavolini di marmo pieni e principalmente gli interpreti sono enormemente cambiati. Allora, negli anni ’70 era realmente “ una fabbrica di sogni”.
One of the best known and oldest old dairies is this Vicolo del Gallo and that belongs to the Lady Anna . We are behind Piazza Campo dei Fiori and this place was really out of time. The presentation of products has remained quite basic, the reception here today , is not too warm , but still friendly . You can ask for a cup of milk and bring you the great features cups, which were used once at home. It really seems to go back 50 years including the old pinball machine that is in the middle of the bar. Know that everything here is very old and smells of history , from the cups ( as evident in the photo) , through the spoons, the bar , the old refrigerators and the huge collection of empty cans : all strictly "vintage " . You can be sure that after a ' now here you will not regret absolutely counters ultramodern bars today. I can assure you , from personal experience, that in the '70s everything was identical to what you see today. The marble tables and wooden ones are the same. The pastries are always huge and delicious . I think this old dairy in Rome should be the heritage of humanity. For tourists and residents is "forced" the passage , to breathe the atmosphere of the past . Clearly the game is illusory. The set remained the same , but the atmosphere with the smoky environment ( you could smoke in public places ) , the marble tables full and mainly interpreters are greatly changed. Then , in the 70s it was really, "Dreams' factory "