In this photo , taken by my colleague, Cooper, I am demonstrating the correct technique when throwing an Atlatl dart. The Atlatl, or throwing stick, predates the bow and arrow, and was developed by peoples all over the world to increase the range and power of the spear, or dart, when hunting game.

 

Cooper used my OM-D E-M1 with the M.Zuiko 7-14mm f/2.8 Pro to take this photo. I processed the resulting image using DxO PhotoLab 5.2.1.

Work in progress.

Color pencils.

65 x 50 cm

I was just trying out some techniques for this one. My entry is subject to change, as I have something different in the works.

 

Thanks fro viewing, Comments are apreciated.

Technique : coffee ground on wooden chopping board & photo post processing

Maker: New York Illustrated News

Born: USA

Active: USA

Medium: woodcut

Size: 9 in x 4 3/4 in

Location: USA

 

Object No. 2022.307

Shelf: B-60

 

Publication:

 

Other Collections:

 

Notes: The two brothers, Henry William Matthew and Charles Richard, were born in England and emigrated to the United States around 1833. Still teenagers, in 1842 the two brothers founded a daguerreotype studio in Albany, NY. here they invented and improved several daguerreotype processes, and won multiple prestigious awards. And as their processes and techniques improved, they spent significant time traveling — shooting photographs of cities, people, and landmarks throughout the United States and Western Europe. In the middle part of 1850 launched an enormous daguerreotype operation in New York City, and sold their other studios shortly thereafter. Located at 233 Broadway, they built a facility that specialized in multiple aspects of the photographic arts. Within the building the brothers constructed an exhibition area, where the public could view free of charge their daguerreotype pieces. Ornately decorated and tastefully baroque, by June of 1852 the gallery boasted nearly one thousand daguerreotypes made by the two brothers. At various times between 1848 and 1854, Charles Meade traveled and photographed in Europe. He died just short of his thirty-second birthday after a long illness, reputedly caused by his extensive exposure to photography chemicals.

 

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For information about reproducing this image, visit: THE HISTORY OF PHOTOGRAPHY ARCHIVE

U.S. Customs and Border Protection Office of Air and Marine officers train on boat handling techniques at the CBP's National Marine Training Center in St. Augustine, Florida, Aug. 24, 2016. CBP Photo by Glenn Fawcett

Ryan Ferrey employs the Salto Technique on Roddy Hayter at Aberfeldy Highland Games 2015. This is basically a Suplex - an offensive move used in both professional and sport wrestling. A suplex is a throw that involves lifting the opponent and bridging or rolling to slam the opponent on their back. Though there are many variations, the term suplex (without qualifiers) can also refer specifically to the vertical suplex.

Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu is bought or made to be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.

 

Tofu originated in Han dynasty China some 2,000 years ago.[5] Chinese legend ascribes its invention to prince Liu An (179–122 BC). Tofu and its production technique were introduced into Korea and then Japan during the Nara period (710–794). Some scholars believe tofu arrived in Vietnam during the 10th and 11th century. It spread into other parts of Southeast Asia as well. This spread probably coincided with the spread of Buddhism because it is an important source of protein in the vegetarian diet of East Asian Buddhism. Li Shizhen in the Ming Dynasty described a method of making tofu in the Compendium of Materia Medica.

 

Tofu has a low calorie count and relatively large amounts of protein. It is high in iron, and depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate), it can have higher calcium or magnesium content.

 

The term tofu by extension can be used in similarly textured curdled dishes that do not use soy products at all, such as "almond tofu" (almond jelly), tamago-dōfu (ja) (egg), goma-dōfu (ja) (sesame), or peanut tofu (Chinese 落花生豆腐 luòhuāshēng dòufu and Okinawan jīmāmi-dōfu (ja)).

 

ETYMOLOGY

The English term comes from Japanese tōfu (豆腐), borrowed from the original Chinese equivalent (豆腐 or 荳腐) transcribed tou4-fu3 (Wade-Giles) or dòufu (pinyin), literally "bean" (豆) + "curdled" or "fermented" (腐).

 

A reference to the word "towfu" exists in a letter dated 1770 from English merchant James Flint to United States statesman and scientist Benjamin Franklin. This is believed to be the first documented usage of the word in English.

 

The term "bean curd(s)" for tofu has been used in the United States since at least 1840. It is not frequently used, however, in the United Kingdom, Australia or New Zealand.

 

PRODUCTION

Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, some tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling and straining dried (or, less commonly, fresh) soybeans.

 

Coagulation of the protein and oil (emulsion) suspended in the boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Two types of coagulants (salts and acids) are used commercially.

 

SALT COAGULANTS

Calcium sulfate (gypsum): The traditional and most widely used coagulant to produce Chinese-style tofu. It produces a tofu that is tender but slightly brittle in texture. The coagulant itself has no perceivable taste. Use of this coagulant also makes a tofu that is rich in calcium. As such, many tofu manufacturers choose to use this coagulant to be able to market their tofu as a good source of dietary calcium.

 

Chloride-type Nigari salts or Lushui ( Traditional: 鹵水, 滷水; Simplified: 卤水, lǔshuǐ) - Magnesium chloride and calcium chloride: Both of these salts have a high solubility in water and affect soy protein in the same way, whereas gypsum is only very slightly soluble in water and acts differently in soy protein precipitation, the basis for tofu formation. These are the coagulants used to make tofu with a smooth and tender texture. In Japan, a white powder called nigari, which consists primarily of magnesium chloride, is produced from seawater after the sodium chloride is removed and the water evaporated. Depending on its production method, nigari/Lushui may also contain small quantities of magnesium sulfate (Epsom salt), potassium chloride, calcium chloride, and trace amounts of other naturally occurring salts. Although the term nigari is derived from nigai, the Japanese word for "bitter," neither nigari nor pure magnesium chloride imparts a perceivable taste to the finished tofu. Calcium chloride is a common coagulant for tofu in North America. Fresh clean sea water itself can also be used as a coagulant.

 

ACID COAGULANTS

Glucono delta-lactone (GDL): A naturally occurring organic acid also used in cheese making, which produces a very fine textured tofu that is almost jelly-like. This coagulant is used especially for "silken" and softer tofus, and confers an almost imperceptible sour taste to the finished product. Commonly used together with calcium sulfate to give soft tofu a smooth tender texture.

Other edible acids: Though they can affect the taste of the tofu more, and vary in efficacy and texture, acids such as acetic acid (vinegar) and citric acid (such as lemon juice), can also be used to coagulate soy milk and produce tofu.

 

ENZYME COAGULANTS

Among enzymes that have been shown to produce tofu are papain, and alkaline and neutral proteases from microorganisms. In the case of papain, the enzyme to substrate ratio, by weight, was held constant at 1:400. An aliquot of 1% crude papain was added to "uncooked" soy milk at room temperature and heated to 90–100 °C. Papain, moreover, has been studied as a gelling agent to produce "instant tofu" from soy protein isolate and soy glycinin (11S) protein.

 

Contemporary tofu manufacturers may choose to use one or more of these coagulants, since they each play a role in producing a desired texture in the finished tofu.Different textures result from different pore sizes and other microscopic features in tofus produced using each coagulant. The coagulant mixture is dissolved into water, and the solution is then stirred into boiled soy milk until the mixture curdles into a soft gel.

 

The curds are processed differently depending on the form of tofu that is being manufactured. For soft silken tofu (嫩豆腐; nèn dòufu) or tofu flower (豆花, dòuhuā) the soy milk is curdled directly in the tofu's selling package. For standard firm Asian tofu, the soy curd is cut and strained of excess liquid using cheese cloth or muslin and then lightly pressed to produce a soft cake. Firmer tofus, such as Asian dry tofu (豆干) or Western types of tofu, are further pressed to remove even more liquid. In Vietnam, the curd is strained and molded in a square mold and the end product is called đậu khuôn (molded bean) or đậu phụ (one of the Vietnamese ways to pronounce the Chinese dòufu). The tofu curds are allowed to cool and become firm. The finished tofu can then be cut into pieces, flavored or further processed.

 

Although tartness is sometimes desired in dessert tofu, the acid used in flavoring is usually not the primary coagulant since it is not desirable to the flavor or texture of the resulting tofu to add it in a sufficiently high concentration so as to induce coagulation. A sour taste in tofu and a slight cloudiness in its storing liquid is also usually an indication of bacterial growth and, hence, spoilage.

 

VARIETIES

There is a wide variety of tofu available in both Western and Eastern markets. Despite the large variety, tofu products can be split into two main categories: fresh tofu, which is produced directly from soy milk, and processed tofu, which is produced from fresh tofu. Tofu production also creates important side products which are often used in various cuisines.

 

FRESH TOFU

Depending on the amount of water that is extracted from the tofu curds, fresh tofu can be divided into three main varieties. Fresh tofu is usually sold completely immersed in water to maintain its moisture content.

 

SOFT OR SILKEN TOFU

Soft/silken tofu (嫩豆腐 or 滑豆腐, nèn dòufu or huá dòufu, in Chinese, lit. "soft tofu" or "smooth tofu"; 絹漉し豆腐, kinugoshi tōfu in Japanese, lit. "silk-filtered tofu"; 순두부, 純豆腐, sundubu in Korean, lit. "pure tofu") is undrained, unpressed tofu that contains the highest moisture content of all fresh tofus. Silken tofu is produced by coagulating soy milk without curdling it. Silken tofu is available in several consistencies, including "soft" and "firm", but all silken tofu is more delicate than regular firm tofu (pressed tofu) and has different culinary uses. In Japan and Korea, traditional soft tofu is made with seawater. Silken tofu is a versatile, reliable substitute for dairy and eggs, especially for smoothies and baked desserts.

 

Douhua (豆花, dòuhuā or 豆腐花, dòufuhuā in Chinese), or tofu brain (豆腐腦 or 豆腐脑, dòufunaǒ in Chinese) is often eaten as a dessert, but sometimes salty pickles or hot sauce are added instead. This is a type of soft tofu with an even higher moisture content. Because it is very difficult to pick up with chopsticks, it is generally eaten with a spoon. With the addition of flavorings such as finely chopped spring onions, dried shrimp, soy sauce, chilli sauce, douhua is a popular breakfast dish across China. In Malaysia, douhua is usually served warm with white or dark (palm) sugar syrup, or served cold with longans.

 

Some variation exists among soft tofus. Black douhua (黑豆花, hēidòuhuā) is a type of silken tofu made from black soybeans, which is usually made into dòuhuā (豆花) rather than firm or dry tofu. The texture of black bean tofu is slightly more gelatinous than regular douhua and the color is greyish in tone. This type of tofu is eaten for the earthy "black bean taste." Edamame tofu is a Japanese variety of kinugoshi tōfu made from edamame (fresh green soybeans); it is pale green in color and often studded with whole edamame.

 

FIRM TOFU

Firm tofu (called 老豆腐 lǎo dòufu in Chinese; 木綿豆腐, momen-dōfu in Japanese, lit. "cotton tofu"; 단단한두부, dandanhan dubu in Korean): Although drained and pressed, this form of fresh tofu still contains a great amount of moisture. It has the firmness of raw meat but bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu has the pattern of the muslin used to drain it and is slightly more resilient to damage than its inside. It can be picked up easily with chopsticks.

 

In some places in Japan, a very firm type of momen-dōfu is eaten, called ishi-dōfu (石豆腐; literally stone tofu) in parts of Ishikawa, or iwa-dōfu (岩豆腐; literally rock tofu) in Gokayama in the Toyama prefecture and in Iya in the prefecture of Tokushima. Due to their firmness, some of these types of tofu can be tied by rope and carried.[citation needed] These types of firm tofu are produced with seawater instead of nigari (magnesium chloride), or using concentrated soy milk. Some of them are squeezed of excess moisture using heavy weights. These products are produced in areas where travelling is inconvenient, such as remote islands, mountain villages, heavy snowfall areas, and so on.

 

EXTRA FIRM TOFU

Dòu gān (豆干, literally "dry tofu" in Chinese) is an extra firm variety of tofu where a large amount of liquid has been pressed out of the tofu. Dòu gān contains the least amount of moisture of all fresh tofu and has the firmness of fully cooked meat and a somewhat rubbery feel similar to that of paneer. When sliced thinly, this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it. Western firm tofu is milled and reformed after the pressing and sometimes lacks the skin with its cloth patterning. One variety of dried tofu is pressed especially flat and sliced into long strings with a cross section smaller than 2 mm × 2 mm. Shredded dried tofu (豆干絲, dòugānsī in Chinese, or simply 干絲, gānsī), which looks like loose cooked noodles, can be served cold, stir-fried, or similar in style to Japanese aburaage.

 

PROCESSED TOFU

Many forms of processed tofu exist, due to the varied ways in which fresh tofu can be used. Some of these techniques probably[citation needed] originate from the need to preserve tofu before the days of refrigeration, or to increase its shelf life and longevity. Other production techniques are employed to create tofus with unique textures and flavors.

 

FERMENTED

Pickled tofu (豆腐乳 in Chinese, pinyin: dòufurǔ, lit. "tofu dairy," or 腐乳 fŭrŭ; chao in Vietnamese): Also called "preserved tofu" or "fermented tofu," this food consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment from aerial bacteria. The dry fermented tofu is then soaked in salt water, Chinese wine, vinegar, and minced chiles, or a unique mixture of whole rice, bean paste, and soybeans. In the case of red pickled tofu (紅豆腐乳 in Chinese, Pinyin: hóng dòufurǔ), red yeast rice (cultivated with Monascus purpureus) is added for color. And in Japan, pickled tofu with miso paste is called "tofu no misodzuke," which is a traditional preserved food in Kumamoto. In Okinawa, there is a pickled and fermented tofu called "tofuyo"(豆腐餻). It is made from "Shima-doufu" (an Okinawan variety of large and firm tofu). It is fermented, and matured with koji mold, red koji mold, and awamori.

 

Stinky tofu (臭豆腐 in Chinese, Pinyin: chòudòufu): A soft tofu that has been fermented in a unique vegetable and fish brine. The blocks of tofu smell strongly of certain pungent cheeses, and are described by many as rotten and fecal.[citation needed] Despite its strong odor, the flavor and texture of stinky tofu is appreciated by aficionados, who describe it as delightful. The texture of this tofu is similar to the soft Asian tofu from which it is made. The rind that stinky tofu develops from frying is said to be especially crisp, and is usually served with soy sauce, sweet sauce, or hot sauce.

 

DRIED TOFU

Two kinds of dried tofu are produced in Japan. They are usually rehydrated (by being soaked in water) prior to consumption. In their dehydrated state they do not require refrigeration.

 

FRIED

With the exception of the softest tofus, all forms of tofu can be fried. Thin and soft varieties of tofu are deep fried in oil until they are light and airy in their core 豆泡 dòupào, 豆腐泡 dòufupào, 油豆腐 yóudòufu, or 豆卜 dòubǔ in Chinese, literally "bean bubble," describing the shape of the fried tofu as a bubble).

Tofus such as firm Asian and dòu gān (Chinese dry tofu), with their lower moisture content, are cut into bite-sized cubes or triangles and deep fried until they develop a golden-brown, crispy surface (炸豆腐 in Chinese, zhádòufu, lit. "fried tofu"). These may be eaten on their own or with a light sauce, or further cooked in liquids; they are also added to hot pot dishes or included as part of the vegetarian dish called luohan zhai. This deep fried tofu is also called Atsuage (厚揚げ) or Namaage (生揚げ) in Japan. The thinner variety is called Aburaage (油揚げ) which develops a tofu pouch when fried that is often used for Inari-sushi.

 

FROZEN

Thousand layer tofu (千葉豆腐, 凍豆腐 dòngdòufu or 冰豆腐 bīngdòufu in Chinese, literally "thousand layer tofu" or "frozen tofu"): By freezing tofu, the large ice crystals that develop within the tofu result in the formation of large cavities that appear to be layered. The frozen tofu takes on a yellowish hue in the freezing process. Thousand layer tofu is commonly made at home from Asian soft tofu though it is also commercially sold as a specialty in parts of Taiwan. This tofu is defrosted, and sometimes pressed to remove moisture, prior to use.

 

Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese): The name comes from Mount Koya, a center of Japanese Buddhism famed for its shōjin ryōri, or traditional Buddhist vegetarian cuisine. It is sold in freeze-dried blocks or cubes in Japanese markets. Since it is dried, it can be preserved for long term. It must be soaked in water before eating, and is typically simmered in dashi, sake or mirin and soy sauce. In shōjin ryōri, vegetarian kombu dashi, made from seaweed, is used. When prepared in the usual manner, it has a spongy texture and mild sweet and savory flavor (the taste and flavor depend on what soup or cooking stock it was simmered in). A similar form of freeze-dried tofu, in smaller pieces, is found in instant soups (such as miso soup), in which the toppings are freeze-dried and stored in sealed pouches.

 

BYPRODUCTS OF TOFU PRODUCTION

Tofu production creates some edible byproducts. Food products are made from the protein-oil film, or "skin," which forms over the surface of boiling soy milk in an open shallow pan. The leftover solids from pressing soy milk are called okara.

 

TOFU SKIN

Tofu skin is produced through the boiling of soy milk, in an open shallow pan, thus producing a film or skin composed primarily of a soy protein-lipid complex on the liquid surface. The films are collected and dried into yellowish sheets known as soy milk skin (腐皮, fǔpí in Chinese; 湯葉, yuba in Japanese). Its approximate composition is : 50–55% protein, 24–26% lipids (fat), 12% carbohydrate, 3% ash, and 9% moisture.

 

The skin can also be bunched up to stick form and dried into something known as "tofu bamboo" (腐竹, fǔ zhú in Chinese; phù trúc in Vietnamese; kusatake, Japanese), or myriad other forms. Since tofu skin has a soft yet rubbery texture, it is folded or shaped into different forms and cooked further to imitate meat in vegan cuisine.

 

Some factories dedicate production to tofu skin and other soy membrane products.

 

OKARA

Okara (from the Japanese, おから, okara; known as 雪花菜, xuěhuācài, in Chinese, lit. "snowflake vegetable"; 豆腐渣, dòufuzhā, also Chinese, lit. "tofu sediment/residue"; and 콩비지, kongbiji, in Korean), is a tofu by-product, sometimes known in the west as "soy pulp" or "tofu lees",[40] consisting of the fiber, protein, and starch left over when soy milk has been extracted from ground soaked soybeans. Although it is mainly used as animal feed in most tofu producing cultures, it is sometimes used in Japanese and Korean cuisines, such as in the Korean stew kongbiji jjigae (콩비지찌개). It is also an ingredient for vegetarian burgers produced in many western nations.

 

NON-TOFU "TOFUS"

Due to their Asian origins and their textures, many food items are called "tofu" even though their production processes are not technically similar. For instance, many sweet almond tofus are actually gelatinous desserts hardened using agar or gelatin. As well, some foods such as Burmese tofu are not coagulated from the "milk" of the legume but rather set in a manner similar to soft polenta, Korean muk, or the jidou liangfen of Yunnan province of Southwest China.

 

NON-TOFU SWEETS

The "almond tofu" (Chinese: 杏仁豆腐 xìngrén dòufu; Japanese: annindōfu) is a milky white and gelatinous resembling tofu, but does not use soy products or soy milk and is hardened with agar. A similar dessert made with coconut milk or mango juices might occasionally be referred to as "coconut tofu" or "mango tofu", though such names are also given to hot dishes that use soy tofu and coconut or mango in the recipe.

 

EGG TOFU

Egg tofu (ja) (Japanese: 玉子豆腐, 卵豆腐, tamagodōfu) (Chinese: 蛋豆腐, dàn dòufu; often called 日本豆腐, rìbĕn dòufu, lit. "Japan bean curd") is the main type of savory flavored tofu. Whole beaten eggs are combined with dashi, poured into molds, and steamed in a steamer (cf. chawanmushi). The tofu has a pale golden color that can be attributed to the addition of egg and, occasionally, food coloring. This tofu has a fuller texture and flavor than silken tofu, which can be attributed to the presence of egg fat and protein. Plain "dried tofu" can be flavored by stewing in soysauce (滷) to make soy-sauce tofu. It is quite common to see tofu sold in market in this soy-sauce stewed form.

 

SESAME TOFU

The goma-dōfu (ja) is made by grinding sesame into a smooth paste, combining with liquid and kudzu starch, and heating until curdling occurs. It is often served chilled as hiyayakko.

 

PEANUT TOFU

In Okinawa, Japan, the jīmāmi-dōfu (ja) is made in a process similar to the sesame tofu. A peanut milk (made by crushing raw peanuts, adding water and straining) is combined with starch (usually sweet potato starch known locally as umukuji　or umukashi (芋澱粉?)) and heating until curdling occurs.

 

The Chinese equivalent is the 落花生豆腐 luòhuāshēng dòufu.

 

BURMESE TOFU

Burmese tofu (to hpu in Burmese) is a type of legume product made from besan (chana dal) flour; the Shan variety uses yellow split pea flour instead. Both types are yellow in color and generally found only in Myanmar, though the Burman variety is also available in some overseas restaurants serving Burmese cuisine.

 

Burmese tofu may be fried as fritters cut in rectangular or triangular shapes. Rice tofu, called hsan to hpu (or hsan ta hpo in Shan regions) is made from rice flour (called hsan hmont or mont hmont) and is white in color, with the same consistency as yellow Burmese tofu when set. It is eaten as a salad in the same manner as yellow tofu.

 

PREPARATION

Tofu has very little flavor or smell on its own. Consequently, tofu can be prepared either in savory or sweet dishes, acting as a bland background for presenting the flavors of the other ingredients used. As a method of flavoring it is often marinated in soy sauce, chilis, sesame oil, etc.

 

EASTERN METHODS

In Asian cooking, tofu is eaten in myriad ways, including raw, stewed, stir-fried, in soup, cooked in sauce, or stuffed with fillings. The idea of using tofu as a meat substitute is not common in East Asia. Many Chinese tofu dishes such as jiācháng dòufu (家常豆腐) and mápó dòufú (麻婆豆腐) include meat.

 

LIGHTLY FLVORED

In Japan, a common lunch in the summer months is hiyayakko (冷奴), silken or firm Asian tofu served with freshly grated ginger, green onions, or katsuobushi shavings with soy sauce. In the winter, tofu is frequently eaten as "yudofu," which is simmered in a claypot with some vegetables (ex:chinese cabbage, green onion etc.) using konbu dashi.

 

In Chinese cuisine, Dòuhuā (豆花) is served with toppings such as boiled peanuts, azuki beans, cooked oatmeal, tapioca, mung beans and a syrup flavored with ginger or almond. During the summer, "dòuhuā" is served with crushed ice; in the winter, it is served warm.[43] And also, in many parts of China, fresh tofu is similarly eaten with soy sauce or further flavored with katsuobushi shavings, century eggs (皮蛋 pídàn), and sesame seed oil.

 

In Korean cuisine, dubu gui (두부구이) consists of pan fried cubes of firm tofu, seasoned with soy sauce, garlic, and other ingredients. Cubes of cold, uncooked firm tofu seasoned with soy sauce, scallions, and ginger, prepared in a manner similar to the Japanese hiyayakko, are also enjoyed. The popular bar food, or anju (안주), called dubu kimchi (두부김치), features boiled, firm tofu served in rectangular slices around the edges of a plate with pan fried, sautéed or freshly mixed kimchi (김치) in the middle.

 

In the Philippines, the sweet delicacy taho is made of fresh tofu with brown sugar syrup and sago. The Malaysian version of taho or douhua is called tofufa. Warm soft tofu is served in "slices" (due to being scooped using a flat spoon from a wooden bucket) in a bowl with either pandan-flavored sugar syrup or palm sugar syrup.

 

In Vietnam, dòuhuā is pronounced đậu hủ. This variety of soft tofu is made and carried around in an earthenware jar. It is served by being scooped into a bowl with a very shallow and flat spoon, and eaten with either powdered sugar and lime juice or with a ginger-flavored syrup. It is generally eaten hot, even during summer.

 

FRIED

A common cooking technique in many parts of East and Southeast Asia involves deep frying tofu in vegetable oil, sunflower oil, or canola oil with varied results. In Indonesia, it is usually fried in palm oil. Although tofu is often sold preprocessed into fried items, pre-fried tofu is seldom eaten directly and requires additional cooking. Depending on the type of tofu used, the texture of deep fried tofu may range from crispy on the outside and custardy on the inside, to puffed up like a plain doughnut. The former is usually eaten plain in Chinese cuisine with garlic soy sauce, while the latter is either stuffed with fish paste to make Yong Tau Foo or cooked in soups. In Taiwan, fried tofu is made into a dish called "A-gei", which consists of a fried aburage tofu package stuffed with noodles and capped with surimi.

 

In Japan, cubes of lightly coated and fried tofu topped with a kombu dashi-based sauce are called agedashi-dofu (揚げ出し豆腐). Soft tofu that has been thinly sliced and deep fried, known as aburage in Japan and yubu (유부) in Korea, is commonly blanched, seasoned with soy sauce and mirin and served in dishes such as kitsune udon. Aburage is sometimes also cut open to form a pocket and stuffed with sushi rice; this dish is called inarizushi (稲荷寿司) and is also popular in Korea, where it is called yubu chobap (유부초밥). In Indonesia, tofu is called tahu, and the popular fried tofu is tahu goreng, tahu isi and tahu sumedang.

 

SOUPS, STEWS, AND BRAISED DISHES

A spicy Sichuan preparation using firm Asian tofu is mápó dòufu (麻婆豆腐). This involves braised tofu in a beef, chili, and a fermented bean paste sauce. A vegetarian version is known as málà dòufu (麻辣豆腐)[citation needed].

 

Dried tofu is usually not eaten raw but first stewed in a mixture of soy sauce and spices.[citation needed] Some types of dried tofu are pre-seasoned with special blends of spices, so that the tofu may either be called "five spice tofu" (五香豆腐 wǔxiāng dòufu) or "soy sauce stewed tofu" (鹵水豆腐 lǔshuǐ dòufu). Dried tofu is typically served thinly sliced with chopped green onions or with slices of meat for added flavor. Most dried tofu is sold after it has been fried or pre-stewed by tofu vendors.

 

Soft tofu can also be broken up or mashed and mixed with raw ingredients prior to being cooked. For example, Japanese ganmodoki is a mixture of chopped vegetables and mashed tofu. The mixture is bound together with starch and deep fried. Chinese families sometimes make a steamed meatloaf or meatball dish from equal parts of coarsely mashed tofu and ground pork. In India, tofu is also used as a low fat replacement for paneer providing the same texture with similar taste.

 

Tofu bamboos are often used in lamb stew or in a dessert soup. Tofu skins are often used as wrappers in dim sum. Freeze-dried tofu and frozen tofu are rehydrated and enjoyed in savory soups. These products are often taken along on camping trips since a small bag of these dried tofu can provide protein for many days.

 

Japanese 'miso soup', stocks with miso paste, is frequently made with tofu.

 

In Korean cuisine, soft tofu, called sundubu (순두부), is used to make a thick stew called sundubu jjigae (순두부 찌개). Firm, diced tofu often features in the staple stews doenjang jjigae (된장 찌개) and kimchi jjigae (김치

찌개).

 

SMOKED

At Qufu, the home town of Confucius, smoked tofu is a popular dish.

 

BACEM

Bacem is a method of cooking tofu originating from Java, Indonesia. The tofu is boiled in coconut water, mixed with lengkuas (galangal), Indonesian bay leaves, coriander, shallot, garlic, tamarind and palm sugar. After the spicy coconut water has completely evaporated, the tofu is fried until it is golden brown. The result is sweet, spicy, and crisp. This cooked tofu variant is commonly known as tahu bacem in Indonesian. Tahu bacem is commonly prepared along with tempeh and chicken.

 

AS FLAVORING

Pickled tofu is commonly used in small amounts together with its soaking liquid to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables like water spinach). It is often eaten directly as a condiment with rice or congee.

 

WESTERN METHODS

Generally, the firmer styles of tofu are used for kebabs, mock meats, and dishes requiring a consistency that holds together, while the softer styles can be used for desserts, soups, shakes, and sauces.

 

Firm western tofus can be barbecued since they will hold together on a barbecue grill. These types of tofu are usually marinated overnight as the marinade does not easily penetrate the entire block of tofu (techniques to increase penetration of marinades are stabbing repeatedly with a fork or freezing and thawing prior to marinating). Grated firm western tofu is sometimes used in conjunction with TVP as a meat substitute. Softer tofus are sometimes used as a dairy-free or low-calorie filler. Silken tofu may be used to replace cheese in certain dishes (such as lasagna).

 

Tofu has also been fused into other cuisines in the west, for instance used in Indian-style curries.

 

Tofu and soy protein can be industrially processed to match the textures and flavors to the likes of cheese, pudding, eggs, bacon, etc. Tofu's texture can also be altered by freezing, pureeing, and cooking. In the Americas, Europe, Australia and New Zealand, tofu is frequently associated with vegetarianism and veganism as it is a source of non-animal protein.

 

THREE THEORIES OF ORIGIN

The most commonly held of the three theories of tofu's origin maintains that tofu was invented in northern China around 164 BC by Lord Liu An, a Han Dynasty prince. Although this is possible, the paucity of concrete information about this period makes it difficult to conclusively determine whether Liu An invented the method for making tofu. Furthermore, in Chinese history, important inventions were often attributed to important leaders and figures of the time. In 1960, a stone mural unearthed from an Eastern Han dynasty tomb provided support for the theory of Han origin of tofu, however some scholars maintained that the tofu in Han dynasty was rudimentary, and lacked the firmness and taste of real tofu.

 

Another theory states that the production method for tofu was discovered accidentally when a slurry of boiled, ground soybeans was mixed with impure sea salt. Such sea salt would probably have contained calcium and magnesium salts, allowing the soy mixture to curdle and produce a tofu-like gel. This may have possibly been the way that tofu was discovered, since soy milk has been eaten as a savory soup in ancient as well as modern times. Its technical plausibility notwithstanding, there is little evidence to prove or disprove that tofu production originated in this way.

 

The last group of theories maintains that the ancient Chinese learned the method for the curdling of soy milk by emulating the milk curdling techniques of the Mongolians or East Indians. For, despite their advancement, no technology or knowledge of culturing and processing milk products existed within ancient Chinese society. (They did not seek such technology, probably because of the Confucian taboo on fermented dairy products and other so-called "barbarian foodstuffs".) The primary evidence for this theory lies with the etymological similarity between the Chinese term for Mongolian fermented milk (rufu, which literally means "milk curdled") and the term doufu ("beans curdled") or tofu. Although intriguing and possible, there is no evidence to substantiate this theory beyond the point of academic speculation.

 

HISTORY

IN ASIA

Tofu originated in ancient China,[5] although little else is known about the exact historic origins of tofu and of its method of production.

 

The theory that tofu was invented by Lord Liu An of Huainan in about 164 BC (early Han dynasty) has steadily lost favor among most scholars in China and abroad since the 1970s. The claim concerning Liu An was first made by Zhu Xi during the Song dynasty (960-1127 AD) - roughly 1,000 years after the supposed invention.

 

The theory that tofu-making is shown in a mural incised on a stone slab in Han Tomb No. 1, at Da-hu-ting, Mixian, Henan province attracted much attention after about 1990. Yet it too has lost favor because (1) no step of cooking the soy puree is shown in the mural, and (2) when Chinese food historians tried to make tofu without cooking the puree, the result was a tiny amount of unpalatable material.

 

Thus, while there are many theories regarding tofu's origins, historical information is scarce enough as to relegate the status of most theories to either speculation or legend. Like the origins of cheese and butter, the exact origin of tofu production may never be known or proven. The historical era starts in the year 965 AD (early Song dynasty) with the Qing Yilu by Tao Ku.

 

What is known is that tofu production is an ancient technique. Tofu was widely consumed in ancient China, and techniques for its production and preparation were eventually spread to many other parts of Asia.

 

Its development likely preceded Liu An, as tofu is known to have been a commonly produced and consumed food item in China by the 2nd century BC. Although the varieties of tofu produced in ancient times may not have been identical to those of today, descriptions from writings and poetry of the Song and Yuan Dynasty show that the production technique for tofu had already been standardized by then, to the extent that they would be similar to tofu of contemporary times.

 

In China, tofu is traditionally used as a food offering when visiting the graves of deceased relatives. It is claimed that the spirits (or ghosts) have long lost their chins and jaws, and that only tofu is soft enough for them to eat. Before refrigeration was available in China, tofu was often only sold during the winter time, due to the tofu not spoiling in the colder weather. During the warmer months, any leftover tofu would be spoiled if left for more than a day. Chinese war hero Guan Yu used to be a tofu maker before he enlisted in the army. Chinese martial arts expert and hero, Yim Wing-chun, was a celebrated tofu maker in her village. (Tofu as such plays a part in the 1994 movie about her life, Wing Chun.)

 

Tofu and its production technique were subsequently introduced into Korea and then Japan in the Nara period (late 8th century) as well as other parts of East Asia. The earliest document of tofu in Japan shows that the dish was served as an offering at the Kasuga Shrine in Nara in 1183. The book Tofu Hyakuchin (豆腐百珍 Dòufu Bǎizhēn), published in the Edo period, lists 100 recipes for cooking tofu.

 

The rise in acceptance of tofu likely coincided with that of Buddhism as it is an important source of proteins in the religion's vegetarian diet. Since then, tofu has become a staple in many countries, including Vietnam, Thailand, and Korea, with subtle regional variations in production methods, texture, flavor, and usage.

 

In Southeast Asia, tofu was introduced to the region by Chinese immigrants from sea-faring Fujian province, evident from the fact that many countries in Southeast Asia refer to tofu by the Min Nan Chinese pronunciations for either soft and firm tofu, or "tāu-hū" and "tāu-goan" respectively. In Indonesia, Malaysia, Singapore, Thailand and the Philippines, tofu is widely available and used in many local dishes. Tofu is called tahu in Indonesia, Indonesian dishes such as, tahu sumbat, taoge tahu, asinan, siomay and some curries, are often add slices of tofu as ingredients. In addition, tahu goreng, tahu isi and tahu sumedang are the popular fried tofu snacks. Tofu is called tauhu in Malaysia and Singapore. The Malaysian and Singaporean Indians use tofu in their cuisine such as Indian mee goreng, rojak pasembor. The strait peranakan cuisine often uses tofu, such as mee kari Penang, and laksa. The makers of tofu in these countries were originally the Chinese but tofu now is made by non-Chinese as well. Indonesia, Thailand, Malaysia and the Philippines are major producers of tofu and have plants located within many municipalities. However, Singapore imports its tofu from its neighboring country, Malaysia.

 

Tofu in the Philippines is essential to the daily diet, as taho, widely eaten as breakfast, or tokwa (a dry fried variation), which is a staple or alternative to meat in main meals, and in numerous regional dishes. Tofu was introduced to the archipelago in the 10th to 13th centuries by Song Chinese mariners and merchants, along with many different foods which had become staples of the Philippine diet. The use and production of tofu were first limited to urban centers with influential Chinese minorities, such as Cebu or Tondo, but were quickly spread to even remote native villages and islands, long before the Spanish arrival in the 17th century.

 

IN THE WEST

Benjamin Franklin was the first American to mention tofu in a 1770 letter to John Bartram. Franklin, who discovered it during a trip to London, included a few soybeans and referred to it as "cheese" from China. The first tofu company in the United States was established in 1878. In 1908 Li Yuying, a Chinese anarchist and a vegetarian with a French degree in agriculture and biology, opened a soy factory, the Usine de la Caséo-Sojaïne, which was the world's first soy dairy and the first factory in France to manufacture and sell beancurd. However tofu was not well known to most Westerners before the middle of the 20th century. With increased cultural contact between the West and East Asia and growing interest in vegetarianism, knowledge of tofu has become widespread. Numerous types of pre-flavored tofu can be found in many supermarket chains throughout the West. It is also used by many vegans and vegetarians as a means to gain protein without the consumption of meat products.

 

NUTRITION AND CHINESE MEDICINE CLAIMS

TRADITIONAL CHINESE MEDICINE CLAIMS

Tofu is considered a cool agent in Traditional Chinese medicine. It is claimed to invigorate the spleen, replenish qi, moisture and cool off Yang vacuity, and to detoxify the body. However, there is no scientific evidence supporting neither such claims, nor their implied notions.

 

FUNCTIONS

In Chinese traditional medicine, tofu is suitable for those who are weak, malnourished, deficient in blood and qi; is suitable for old, slim or otherwise; suitable for those with high fat content in blood, high cholesterol, overweight, and with hardened blood vessels; suitable for people with diabetes; for mothers with low breast milk supply; for children and young adults; for those with inflamed respiratory tract, with phlegm, coughing and asthma. Tofu is also suited for people of old age; it is recommended to eat with liquor, since tofu contains cysteine, which can speed up the detoxification of alcohol in the body, and lessen the harm done to the liver, protecting the liver.

 

PROTEIN

Tofu is relatively high in protein, about 10.7% for firm tofu and 5.3% for soft "silken" tofu with about 5% and 2% fat respectively as a percentage of weight.

 

In 1995, a report from the University of Kentucky, financed by Solae, concluded that soy protein is correlated with significant decreases in serum cholesterol, Low Density Lipoprotein LDL (″bad cholesterol″) and triglyceride concentrations. However, High Density Lipoprotein HDL (″good cholesterol″) did not increase. Soy phytoestrogens (isoflavones: genistein and daidzein) absorbed onto the soy protein were suggested as the agent reducing serum cholesterol levels. On the basis of this research, PTI, in 1998, filed a petition with Food and Drug Administration for a health claim that soy protein may reduce cholesterol and the risk of heart disease.

 

The FDA granted this health claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." For reference, 100 grams of firm tofu coagulated with calcium sulfate contains 8.19 grams of soy protein. In January 2006, an American Heart Association review (in the journal Circulation) of a decade-long study of soy protein benefits showed only a minimal decrease in cholesterol levels, but it compared favorably against animal protein sources.

 

ALLERGIES

Because it is made of soy, individuals with allergies, particularly those allergic to legumes, should not consume tofu.

 

WIKIPEDIA

PACIFIC OCEAN, NORTHERN MARIANA ISLANDS (May 10, 2017) - Sailors assigned to Explosive Ordnance Disposal Mobile Unit 5 (EODMU5) Platoon 142 and Coastal Riverine Group 1 Detachment Guam practice harbor-clearing techniques using unmanned underwater vehicles deployed from a MK VI patrol boat in the Pacific Ocean. EODMU5 is currently testing its ability to deploy assets from various platforms, including helicopters and patrol boats, to increase its adaptive interoperability. EODMU5 conducts mine countermeasures, improvised explosive device operations, renders safe explosive hazards and disarms underwater explosives such as mines. (U.S. Navy Combat Camera photo by Mass Communication Specialist 1st Class Torrey W. Lee) 170510-N-CJ185-0003

 

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Technique: pencil drawing, collage, paper cutting

Technique: Illustrator/Photoshop

A close up of the Desert Watercolor clay design

pumping station for drainage

A while ago I built BMW i8. Soon after that I though of building a convertible version of i8. So I did that. And then I thought that the BMW i-series wouldn't be complete without i3 too. So here it is - red with tan and light bluish gray interior combo.

 

Just like the predecessors (i8 I mean) - this one has a technic beam roof too. Interesting is the technique for the thin gray detail below the doors. I'll not reveal the way it is done now - for that I'll ask you to buy my instructions (when I'll have time to create them).

 

Anyway - this one was different from what I was used to build before in many ways. The shape - you got to admit - it has a unique shape all over. It is also narrower than other city cars. And the D pillar - oh man... glad I had those triangle slopes. If not for those - I don't know how else I'd have built it.

 

The car itself is pretty sturdy. The front doors and hood open easily. The rear doors are a bit tricky and harder to open due to the odd shape there. The trunk opens too easy :D and doesn't stay up unless you put some support under there. Well... as this is electric car, there's no engine detail. Hope you like what you see here, 'couse I do :D See ya next time.

 

A right triangle drawn on a 1x2 brick with the hypotenuse running from one corner to the center of the far stud. The short leg is 10 LDU and the long leg 30 LDU.

 

In this technique with the 1x4 hinge brick, the corner on which the brick hinges maintains its position of 30 LDU from a perpendicular line through the center of the outer stud. That means we can construct a congruent right triangle on the hypotenuse of the first triangle by drawing a horizontal line from the center to the line through the outer stud. We know this triangle is congruent because of the hypotenuse-leg postulate (the triangles have a hypotenuse and one leg of equal lengths).

 

We know the lengths of two sides of these right triangles so we can determine the angles using trigonometry.

 

a=10

b=30

tan(A) = a/b = .3333

A = 18.43°

 

Multiply that by 2 since we know the angles are equal in the congruent triangles and we have 36.86° for the angle between the horizontal line through the center of the hinge and the long edge of the brick.

  

Namık Kemal Dungeon (Turkish: Namık Kemal Zindanı) is a historical building in Famagusta, Cyprus, known for being the abode of influential Turkish writer Namık Kemal between 1873 and 1876.

 

The site of the building was originally part of the Palazzo del Provveditore (Venetian Palace), the building as it currently stands was built during the Ottoman era. The building has two floors, with its lower floor carrying displaying pre-Ottoman architecture and its upper floor being distinctly Ottoman in style. Archaeologist Tuncer Bağışkan has identified the pre-Ottoman style as Lusignan. The building is in an L-shape and whilst the lower floor is made of ashlar, the upper floor was built using the Baghdadi technique.

 

On 5 April 1873, when Namık Kemal's play Vatan Yahut Silistre was played in the Gedik Pasha Theater in Constantinople, he was seen as a potential revolutionary and a threat by Sultan Abdülaziz and exiled to Cyprus. At first, he was imprisoned in a small cell in the lower floor.

 

Afterward, with the permission of Veyis Pasha, the mutasarrıf of Cyprus, he was transferred to the room at the upper floor. When Abdülaziz was dethroned, Namık Kemal was pardoned by Murad V on 3 June 1876 and returned to Constantinople on 29 June 1876. Kemal penned his plays Gülnihal and Akif Bey in the dungeon.

 

Kemal wrote extensively on Famagusta, giving an extremely negative view of the city, and described his initial small cell as too dark and a place unsuitable for living.

 

The dungeon was reportedly used by the British authorities during the First World War.

 

At the beginning of 1993, the Department of Antiquities of Northern Cyprus started work on the restoration of the dungeon and appropriate arrangements to allow its use as a museum. In six months, the work was complete and the dungeon was opened as a museum. The museum contains many belongings of Kemal and documents relating to him.

 

Famagusta is a city on the east coast of the de facto state Northern Cyprus. It is located east of Nicosia and possesses the deepest harbour of the island. During the Middle Ages (especially under the maritime republics of Genoa and Venice), Famagusta was the island's most important port city and a gateway to trade with the ports of the Levant, from where the Silk Road merchants carried their goods to Western Europe. The old walled city and parts of the modern city are de facto part of Northern Cyprus as the capital of the Gazimağusa District.

 

The city was known as Arsinoe or Arsinoë (Greek: Ἀρσινόη, Arsinóē) in antiquity, after Ptolemy II of Egypt's sister and wife Arsinoe II.

 

By the 3rd century, the city appears as Ammochostos (Greek: Ἀμμόχωστος or Αμμόχωστος, Ammókhōstos, "Hidden in Sand") in the Stadiasmus Maris Magni.[5] This name is still used in modern Greek with the pronunciation [aˈmːoxostos], while it developed into Latin Fama Augusta, French Famagouste, Italian Famagosta, and English Famagusta during the medieval period. Its informal modern Turkish name Mağusa (Turkish pronunciation: [maˈusa]) came from the same source. Since 1974, it has formally been known to Turkey and Northern Cyprus as Gazimağusa ([ɡaːzimaˈusa]), from the addition of the title gazi, meaning "veteran" or "one who has faught in a holy war".

 

In the early medieval period, the city was also known as New Justiniana (Greek: Νέα Ἰουστινιανία, Néa Ioustinianía) in appreciation for the patronage of the Byzantine emperor Justinian, whose wife Theodora was born there.

 

The old town of Famagusta has also been nicknamed "the City of 365 Churches" from the legend that, at its peak, it boasted a church for every day of the year.

 

The city was founded around 274 BC, after the serious damage to Salamis by an earthquake, by Ptolemy II Philadelphus and named "Arsinoe" after his sister.[6] Arsinoe was described as a "fishing town" by Strabo in his Geographica in the first century BC. In essence, Famagusta was the successor of the most famous and most important ancient city of Cyprus, Salamis. According to Greek mythology, Salamis was founded after the end of the Trojan War by Teucros, the son of Telamon and brother of Aedes, from the Greek island of Salamis.

 

The city experienced great prosperity much later, during the time of the Byzantine emperor Justinian. To honor the city, from which his wife Theodora came, Justinian enriched it with many buildings, while the inhabitants named it New Justiniania to express their gratitude. In AD 647, when the neighboring cities were destroyed by Arab raiding, the inhabitants of these cities moved to Famagusta, as a result of which the city's population increased significantly and the city experienced another boom.

 

Later, when Jerusalem was occupied by the Arabs, the Christian population fled to Famagusta, as a result of which the city became an important Christian center, but also one of the most important commercial centers in the eastern Mediterranean.

 

The turning point for Famagusta was 1192 with the onset of Lusignan rule. It was during this period that Famagusta developed as a fully-fledged town. It increased in importance to the Eastern Mediterranean due to its natural harbour and the walls that protected its inner town. Its population began to increase. This development accelerated in the 13th century as the town became a centre of commerce for both the East and West. An influx of Christian refugees fleeing the downfall of Acre (1291) in Palestine transformed it from a tiny village into one of the richest cities in Christendom.

 

In 1372 the port was seized by Genoa and in 1489 by Venice. This commercial activity turned Famagusta into a place where merchants and ship owners led lives of luxury. By the mid-14th century, Famagusta was said to have the richest citizens in the world. The belief that people's wealth could be measured by the churches they built inspired these merchants to have churches built in varying styles. These churches, which still exist, were the reason Famagusta came to be known as "the district of churches". The development of the town focused on the social lives of the wealthy people and was centred upon the Lusignan palace, the cathedral, the Square and the harbour.

 

In 1570–1571, Famagusta was the last stronghold in Venetian Cyprus to hold out against the Turks under Mustafa Pasha. It resisted a siege of thirteen months and a terrible bombardment, until at last the garrison surrendered. The Ottoman forces had lost 50,000 men, including Mustafa Pasha's son. Although the surrender terms had stipulated that the Venetian forces be allowed to return home, the Venetian commander, Marco Antonio Bragadin, was flayed alive, his lieutenant Tiepolo was hanged, and many other Christians were killed.

 

With the advent of the Ottoman rule, Latins lost their privileged status in Famagusta and were expelled from the city. Greek Cypriots natives were at first allowed to own and buy property in the city, but were banished from the walled city in 1573–74 and had to settle outside in the area that later developed into Varosha. Turkish families from Anatolia were resettled in the walled city but could not fill the buildings that previously hosted a population of 10,000. This caused a drastic decrease in the population of Famagusta. Merchants from Famagusta, who mostly consisted of Latins that had been expelled, resettled in Larnaca and as Larnaca flourished, Famagusta lost its importance as a trade centre. Over time, Varosha developed into a prosperous agricultural town thanks to its location away from the marshes, whilst the walled city remained dilapidated.

 

In the walled city, some buildings were repurposed to serve the interests of the Muslim population: the Cathedral of St. Nicholas was converted to a mosque (now known as Lala Mustafa Pasha Mosque), a bazaar was developed, public baths, fountains and a theological school were built to accommodate the inhabitants' needs. Dead end streets, an Ottoman urban characteristic, was imported to the city and a communal spirit developed in which a small number of two-storey houses inhabited by the small upper class co-existed with the widespread one-storey houses.

 

With the British takeover, Famagusta regained its significance as a port and an economic centre and its development was specifically targeted in British plans. As soon as the British took over the island, a Famagusta Development Act was passed that aimed at the reconstruction and redevelopment of the city's streets and dilapidated buildings as well as better hygiene. The port was developed and expanded between 1903 and 1906 and Cyprus Government Railway, with its terminus in Famagusta, started construction in 1904. Whilst Larnaca continued to be used as the main port of the island for some time, after Famagusta's use as a military base in World War I trade significantly shifted to Famagusta. The city outside the walls grew at an accelerated rate, with development being centred around Varosha. Varosha became the administrative centre as the British moved their headquarters and residences there and tourism grew significantly in the last years of the British rule. Pottery and production of citrus and potatoes also significantly grew in the city outside the walls, whilst agriculture within the walled city declined to non-existence.

 

New residential areas were built to accommodate the increasing population towards the end of the British rule,[11] and by 1960, Famagusta was a modern port city extending far beyond Varosha and the walled city.

 

The British period saw a significant demographic shift in the city. In 1881, Christians constituted 60% of the city's population while Muslims were at 40%. By 1960, the Turkish Cypriot population had dropped to 17.5% of the overall population, while the Greek Cypriot population had risen to 70%. The city was also the site for one of the British internment camps for nearly 50,000 Jewish survivors of the Holocaust trying to emigrate to Palestine.

 

From independence in 1960 to the Turkish invasion of Cyprus of 1974, Famagusta developed toward the south west of Varosha as a well-known entertainment and tourist centre. The contribution of Famagusta to the country's economic activity by 1974 far exceeded its proportional dimensions within the country. Whilst its population was only about 7% of the total of the country, Famagusta by 1974 accounted for over 10% of the total industrial employment and production of Cyprus, concentrating mainly on light industry compatible with its activity as a tourist resort and turning out high-quality products ranging from food, beverages and tobacco to clothing, footwear, plastics, light machinery and transport equipment. It contributed 19.3% of the business units and employed 21.3% of the total number of persons engaged in commerce on the island. It acted as the main tourist destination of Cyprus, hosting 31.5% of the hotels and 45% of Cyprus' total bed capacity. Varosha acted as the main touristic and business quarters.

 

In this period, the urbanisation of Famagusta slowed down and the development of the rural areas accelerated. Therefore, economic growth was shared between the city of Famagusta and the district, which had a balanced agricultural economy, with citrus, potatoes, tobacco and wheat as main products. Famagusta maintained good communications with this hinterland. The city's port remained the island's main seaport and in 1961, it was expanded to double its capacity in order to accommodate the growing volume of exports and imports. The port handled 42.7% of Cypriot exports, 48.6% of imports and 49% of passenger traffic.

 

There has not been an official census since 1960 but the population of the town in 1974 was estimated to be around 39,000 not counting about 12,000–15,000 persons commuting daily from the surrounding villages and suburbs to work in Famagusta. The number of people staying in the city would swell to about 90,000–100,000 during the peak summer tourist period, with the influx of tourists from numerous European countries, mainly Britain, France, Germany and the Scandinavian countries. The majority of the city population were Greek Cypriots (26,500), with 8,500 Turkish Cypriots and 4,000 people from other ethnic groups.

 

During the second phase of the Turkish invasion of Cyprus on 14 August 1974 the Mesaoria plain was overrun by Turkish tanks and Famagusta was bombed by Turkish aircraft. It took two days for the Turkish Army to occupy the city, prior to which Famagusta's entire Greek Cypriot population had fled into surrounding fields. As a result of Turkish airstrikes dozens of civilians died, including tourists.

 

Unlike other parts of the Turkish-controlled areas of Cyprus, the Varosha suburb of Famagusta was fenced off by the Turkish army immediately after being captured and remained fenced off until October 2020, when the TRNC reopened some streets to visitors. Some Greek Cypriots who had fled Varosha have been allowed to view the town and journalists have been allowed in.

 

UN Security Council resolution 550 (1984) considers any attempts to settle any part of Famagusta by people other than its inhabitants as inadmissible and calls for the transfer of this area to the administration of the UN. The UN's Security Council resolution 789 (1992) also urges that with a view to the implementation of resolution 550 (1984), the area at present under the control of the United Nations Peace-keeping Force in Cyprus be extended to include Varosha.

 

Famagusta's historic city centre is surrounded by the fortifications of Famagusta, which have a roughly rectangular shape, built mainly by the Venetians in the 15th and 16th centuries, though some sections of the walls have been dated earlier times, as far as 1211.

 

Some important landmarks and visitor attractions in the old city are:

The Lala Mustafa Pasha Mosque

The Othello Castle

Palazzo del Provveditore - the Venetian palace of the governor, built on the site of the former Lusignan royal palace

St. Francis' Church

Sinan Pasha Mosque

Church of St. George of the Greeks

Church of St. George of the Latins

Twin Churches

Nestorian Church (of St George the Exiler)

Namık Kemal Dungeon

Agios Ioannis Church

Venetian House

Akkule Masjid

Mustafa Pasha Mosque

Ganchvor monastery

 

In an October 2010 report titled Saving Our Vanishing Heritage, Global Heritage Fund listed Famagusta, a "maritime ancient city of crusader kings", among the 12 sites most "On the Verge" of irreparable loss and destruction, citing insufficient management and development pressures.

 

Famagusta is an important commercial hub of Northern Cyprus. The main economic activities in the city are tourism, education, construction and industrial production. It has a 115-acre free port, which is the most important seaport of Northern Cyprus for travel and commerce. The port is an important source of income and employment for the city, though its volume of trade is restricted by the embargo against Northern Cyprus. Its historical sites, including the walled city, Salamis, the Othello Castle and the St Barnabas Church, as well as the sandy beaches surrounding it make it a tourist attraction; efforts are also underway to make the city more attractive for international congresses. The Eastern Mediterranean University is also an important employer and supplies significant income and activity, as well as opportunities for the construction sector. The university also raises a qualified workforce that stimulates the city's industry and makes communications industry viable. The city has two industrial zones: the Large Industrial Zone and the Little Industrial Zone. The city is also home to a fishing port, but inadequate infrastructure of the port restricts the growth of this sector. The industry in the city has traditionally been concentrated on processing agricultural products.

 

Historically, the port was the primary source of income and employment for the city, especially right after 1974. However, it gradually lost some of its importance to the economy as the share of its employees in the population of Famagusta diminished due to various reasons. However, it still is the primary port for commerce in Northern Cyprus, with more than half of ships that came to Northern Cyprus in 2013 coming to Famagusta. It is the second most popular seaport for passengers, after Kyrenia, with around 20,000 passengers using the port in 2013.

 

The mayor-in-exile of Famagusta is Simos Ioannou. Süleyman Uluçay heads the Turkish Cypriot municipal administration of Famagusta, which remains legal as a communal-based body under the constitutional system of the Republic of Cyprus.

 

Since 1974, Greek Cypriots submitted a number of proposals within the context of bicommunal discussions for the return of Varosha to UN administration, allowing the return of its previous inhabitants, requesting also the opening of Famagusta harbour for use by both communities. Varosha would have been returned to Greek Cypriot control as part of the 2004 Annan Plan but the plan had been rejected by a majority(3/4) of Greek Cypriot voters.

 

The walled city of Famagusta contains many unique buildings. Famagusta has a walled city popular with tourists.

 

Every year, the International Famagusta Art and Culture Festival is organized in Famagusta. Concerts, dance shows and theater plays take place during the festival.

 

A growth in tourism and the city's university have fueled the development of Famagusta's vibrant nightlife. Nightlife in the city is especially active on Wednesday, Friday and Saturday nights and in the hotter months of the year, starting from April. Larger hotels in the city have casinos that cater to their customers. Salamis Road is an area of Famagusta with a heavy concentration of bars frequented by students and locals.

 

Famagusta's Othello Castle is the setting for Shakespeare's play Othello. The city was also the setting for Victoria Hislop's 2015 novel The Sunrise, and Michael Paraskos's 2016 novel In Search of Sixpence. The city is the birthplace of the eponymous hero of the Renaissance proto-novel Fortunatus.

 

Famagusta was home to many Greek Cypriot sport teams that left the city because of the Turkish invasion and still bear their original names. Most notable football clubs originally from the city are Anorthosis Famagusta FC and Nea Salamis Famagusta FC, both of the Cypriot First Division, which are now based in Larnaca. Usually Anorthosis Famagusta fans are politically right wing where Nea Salamis fans are left wing.

 

Famagusta is represented by Mağusa Türk Gücü in the Turkish Cypriot First Division. Dr. Fazıl Küçük Stadium is the largest football stadium in Famagusta. Many Turkish Cypriot sport teams that left Southern Cyprus because of the Cypriot intercommunal violence are based in Famagusta.

 

Famagusta is represented by DAÜ Sports Club and Magem Sports Club in North Cyprus First Volleyball Division. Gazimağusa Türk Maarif Koleji represents Famagusta in the North Cyprus High School Volleyball League.

 

Famagusta has a modern volleyball stadium called the Mağusa Arena.

 

The Eastern Mediterranean University was founded in the city in 1979. The Istanbul Technical University founded a campus in the city in 2010.

 

The Cyprus College of Art was founded in Famagusta by the Cypriot artist Stass Paraskos in 1969, before moving to Paphos in 1972 after protests from local hoteliers that the presence of art students in the city was putting off holidaymakers.

 

Famagusta has three general hospitals. Gazimağusa Devlet Hastahanesi, a state hospital, is the biggest hospital in city. Gazimağusa Tıp Merkezi and Gazimağusa Yaşam Hastahanesi are private hospitals.

 

Personalities

Saint Barnabas, born and died in Salamis, Famagusta

Chris Achilleos, illustrator of the book versions on the BBC children's series Doctor Who

Beran Bertuğ, former Governor of Famagusta, first Cypriot woman to hold this position

Marios Constantinou, former international Cypriot football midfielder and current manager.

Eleftheria Eleftheriou, Cypriot singer.

Derviş Eroğlu, former President of Northern Cyprus

Alexis Galanos, 7th President of the House of Representatives and Famagusta mayor-in-exile (2006-2019) (Republic of Cyprus)

Xanthos Hadjisoteriou, Cypriot painter

Oz Karahan, political activist, President of the Union of Cypriots

Oktay Kayalp, former Turkish Cypriot Famagusta mayor (Northern Cyprus)

Harry Luke British diplomat

Angelos Misos, former international footballer

Costas Montis was an influential and prolific Greek Cypriot poet, novelist, and playwright born in Famagusta.

Hal Ozsan, actor (Dawson's Creek, Kyle XY)

Dimitris Papadakis, a Greek Cypriot politician, who served as a Member of the European Parliament.

Ṣubḥ-i-Azal, Persian religious leader, lived and died in exile in Famagusta

Touker Suleyman (born Türker Süleyman), British Turkish Cypriot fashion retail entrepreneur, investor and reality television personality.

Alexia Vassiliou, singer, left here as a refugee when the town was invaded.

George Vasiliou, former President of Cyprus

Vamik Volkan, Emeritus Professor of Psychiatry

Derviş Zaim, film director

 

Famagusta is twinned with:

İzmir, Turkey (since 1974)

Corfu, Greece (since 1994)

Patras, Greece (since 1994)

Antalya, Turkey (since 1997)

Salamina (city), Greece (since 1998)

Struga, North Macedonia

Athens, Greece (since 2005)

Mersin, Turkey

 

Northern Cyprus, officially the Turkish Republic of Northern Cyprus (TRNC), is a de facto state that comprises the northeastern portion of the island of Cyprus. It is recognised only by Turkey, and its territory is considered by all other states to be part of the Republic of Cyprus.

 

Northern Cyprus extends from the tip of the Karpass Peninsula in the northeast to Morphou Bay, Cape Kormakitis and its westernmost point, the Kokkina exclave in the west. Its southernmost point is the village of Louroujina. A buffer zone under the control of the United Nations stretches between Northern Cyprus and the rest of the island and divides Nicosia, the island's largest city and capital of both sides.

 

A coup d'état in 1974, performed as part of an attempt to annex the island to Greece, prompted the Turkish invasion of Cyprus. This resulted in the eviction of much of the north's Greek Cypriot population, the flight of Turkish Cypriots from the south, and the partitioning of the island, leading to a unilateral declaration of independence by the north in 1983. Due to its lack of recognition, Northern Cyprus is heavily dependent on Turkey for economic, political and military support.

 

Attempts to reach a solution to the Cyprus dispute have been unsuccessful. The Turkish Army maintains a large force in Northern Cyprus with the support and approval of the TRNC government, while the Republic of Cyprus, the European Union as a whole, and the international community regard it as an occupation force. This military presence has been denounced in several United Nations Security Council resolutions.

 

Northern Cyprus is a semi-presidential, democratic republic with a cultural heritage incorporating various influences and an economy that is dominated by the services sector. The economy has seen growth through the 2000s and 2010s, with the GNP per capita more than tripling in the 2000s, but is held back by an international embargo due to the official closure of the ports in Northern Cyprus by the Republic of Cyprus. The official language is Turkish, with a distinct local dialect being spoken. The vast majority of the population consists of Sunni Muslims, while religious attitudes are mostly moderate and secular. Northern Cyprus is an observer state of ECO and OIC under the name "Turkish Cypriot State", PACE under the name "Turkish Cypriot Community", and Organization of Turkic States with its own name.

 

Several distinct periods of Cypriot intercommunal violence involving the two main ethnic communities, Greek Cypriots and Turkish Cypriots, marked mid-20th century Cyprus. These included the Cyprus Emergency of 1955–59 during British rule, the post-independence Cyprus crisis of 1963–64, and the Cyprus crisis of 1967. Hostilities culminated in the 1974 de facto division of the island along the Green Line following the Turkish invasion of Cyprus. The region has been relatively peaceful since then, but the Cyprus dispute has continued, with various attempts to solve it diplomatically having been generally unsuccessful.

 

Cyprus, an island lying in the eastern Mediterranean, hosted a population of Greeks and Turks (four-fifths and one-fifth, respectively), who lived under British rule in the late nineteenth-century and the first half of the twentieth-century. Christian Orthodox Church of Cyprus played a prominent political role among the Greek Cypriot community, a privilege that it acquired during the Ottoman Empire with the employment of the millet system, which gave the archbishop an unofficial ethnarch status.

 

The repeated rejections by the British of Greek Cypriot demands for enosis, union with Greece, led to armed resistance, organised by the National Organization of Cypriot Struggle, or EOKA. EOKA, led by the Greek-Cypriot commander George Grivas, systematically targeted British colonial authorities. One of the effects of EOKA's campaign was to alter the Turkish position from demanding full reincorporation into Turkey to a demand for taksim (partition). EOKA's mission and activities caused a "Cretan syndrome" (see Turkish Resistance Organisation) within the Turkish Cypriot community, as its members feared that they would be forced to leave the island in such a case as had been the case with Cretan Turks. As such, they preferred the continuation of British colonial rule and then taksim, the division of the island. Due to the Turkish Cypriots' support for the British, EOKA's leader, Georgios Grivas, declared them to be enemies. The fact that the Turks were a minority was, according to Nihat Erim, to be addressed by the transfer of thousands of Turks from mainland Turkey so that Greek Cypriots would cease to be the majority. When Erim visited Cyprus as the Turkish representative, he was advised by Field Marshal Sir John Harding, the then Governor of Cyprus, that Turkey should send educated Turks to settle in Cyprus.

 

Turkey actively promoted the idea that on the island of Cyprus two distinctive communities existed, and sidestepped its former claim that "the people of Cyprus were all Turkish subjects". In doing so, Turkey's aim to have self-determination of two to-be equal communities in effect led to de jure partition of the island.[citation needed] This could be justified to the international community against the will of the majority Greek population of the island. Dr. Fazil Küçük in 1954 had already proposed Cyprus be divided in two at the 35° parallel.

 

Lindley Dan, from Notre Dame University, spotted the roots of intercommunal violence to different visions among the two communities of Cyprus (enosis for Greek Cypriots, taksim for Turkish Cypriots). Also, Lindlay wrote that "the merging of church, schools/education, and politics in divisive and nationalistic ways" had played a crucial role in creation of havoc in Cyprus' history. Attalides Michael also pointed to the opposing nationalisms as the cause of the Cyprus problem.

 

By the mid-1950's, the "Cyprus is Turkish" party, movement, and slogan gained force in both Cyprus and Turkey. In a 1954 editorial, Turkish Cypriot leader Dr. Fazil Kuchuk expressed the sentiment that the Turkish youth had grown up with the idea that "as soon as Great Britain leaves the island, it will be taken over by the Turks", and that "Turkey cannot tolerate otherwise". This perspective contributed to the willingness of Turkish Cypriots to align themselves with the British, who started recruiting Turkish Cypriots into the police force that patrolled Cyprus to fight EOKA, a Greek Cypriot nationalist organisation that sought to rid the island of British rule.

 

EOKA targeted colonial authorities, including police, but Georgios Grivas, the leader of EOKA, did not initially wish to open up a new front by fighting Turkish Cypriots and reassured them that EOKA would not harm their people. In 1956, some Turkish Cypriot policemen were killed by EOKA members and this provoked some intercommunal violence in the spring and summer, but these attacks on policemen were not motivated by the fact that they were Turkish Cypriots.

 

However, in January 1957, Grivas changed his policy as his forces in the mountains became increasingly pressured by the British Crown forces. In order to divert the attention of the Crown forces, EOKA members started to target Turkish Cypriot policemen intentionally in the towns, so that Turkish Cypriots would riot against the Greek Cypriots and the security forces would have to be diverted to the towns to restore order. The killing of a Turkish Cypriot policeman on 19 January, when a power station was bombed, and the injury of three others, provoked three days of intercommunal violence in Nicosia. The two communities targeted each other in reprisals, at least one Greek Cypriot was killed and the British Army was deployed in the streets. Greek Cypriot stores were burned and their neighbourhoods attacked. Following the events, the Greek Cypriot leadership spread the propaganda that the riots had merely been an act of Turkish Cypriot aggression. Such events created chaos and drove the communities apart both in Cyprus and in Turkey.

 

On 22 October 1957 Sir Hugh Mackintosh Foot replaced Sir John Harding as the British Governor of Cyprus. Foot suggested five to seven years of self-government before any final decision. His plan rejected both enosis and taksim. The Turkish Cypriot response to this plan was a series of anti-British demonstrations in Nicosia on 27 and 28 January 1958 rejecting the proposed plan because the plan did not include partition. The British then withdrew the plan.

 

In 1957, Black Gang, a Turkish Cypriot pro-taksim paramilitary organisation, was formed to patrol a Turkish Cypriot enclave, the Tahtakale district of Nicosia, against activities of EOKA. The organisation later attempted to grow into a national scale, but failed to gain public support.

 

By 1958, signs of dissatisfaction with the British increased on both sides, with a group of Turkish Cypriots forming Volkan (later renamed to the Turkish Resistance Organisation) paramilitary group to promote partition and the annexation of Cyprus to Turkey as dictated by the Menderes plan. Volkan initially consisted of roughly 100 members, with the stated aim of raising awareness in Turkey of the Cyprus issue and courting military training and support for Turkish Cypriot fighters from the Turkish government.

 

In June 1958, the British Prime Minister, Harold Macmillan, was expected to propose a plan to resolve the Cyprus issue. In light of the new development, the Turks rioted in Nicosia to promote the idea that Greek and Turkish Cypriots could not live together and therefore any plan that did not include partition would not be viable. This violence was soon followed by bombing, Greek Cypriot deaths and looting of Greek Cypriot-owned shops and houses. Greek and Turkish Cypriots started to flee mixed population villages where they were a minority in search of safety. This was effectively the beginning of the segregation of the two communities. On 7 June 1958, a bomb exploded at the entrance of the Turkish Embassy in Cyprus. Following the bombing, Turkish Cypriots looted Greek Cypriot properties. On 26 June 1984, the Turkish Cypriot leader, Rauf Denktaş, admitted on British channel ITV that the bomb was placed by the Turks themselves in order to create tension. On 9 January 1995, Rauf Denktaş repeated his claim to the famous Turkish newspaper Milliyet in Turkey.

 

The crisis reached a climax on 12 June 1958, when eight Greeks, out of an armed group of thirty five arrested by soldiers of the Royal Horse Guards on suspicion of preparing an attack on the Turkish quarter of Skylloura, were killed in a suspected attack by Turkish Cypriot locals, near the village of Geunyeli, having been ordered to walk back to their village of Kondemenos.

 

After the EOKA campaign had begun, the British government successfully began to turn the Cyprus issue from a British colonial problem into a Greek-Turkish issue. British diplomacy exerted backstage influence on the Adnan Menderes government, with the aim of making Turkey active in Cyprus. For the British, the attempt had a twofold objective. The EOKA campaign would be silenced as quickly as possible, and Turkish Cypriots would not side with Greek Cypriots against the British colonial claims over the island, which would thus remain under the British. The Turkish Cypriot leadership visited Menderes to discuss the Cyprus issue. When asked how the Turkish Cypriots should respond to the Greek Cypriot claim of enosis, Menderes replied: "You should go to the British foreign minister and request the status quo be prolonged, Cyprus to remain as a British colony". When the Turkish Cypriots visited the British Foreign Secretary and requested for Cyprus to remain a colony, he replied: "You should not be asking for colonialism at this day and age, you should be asking for Cyprus be returned to Turkey, its former owner".

 

As Turkish Cypriots began to look to Turkey for protection, Greek Cypriots soon understood that enosis was extremely unlikely. The Greek Cypriot leader, Archbishop Makarios III, now set independence for the island as his objective.

 

Britain resolved to solve the dispute by creating an independent Cyprus. In 1959, all involved parties signed the Zurich Agreements: Britain, Turkey, Greece, and the Greek and Turkish Cypriot leaders, Makarios and Dr. Fazil Kucuk, respectively. The new constitution drew heavily on the ethnic composition of the island. The President would be a Greek Cypriot, and the Vice-President a Turkish Cypriot with an equal veto. The contribution to the public service would be set at a ratio of 70:30, and the Supreme Court would consist of an equal number of judges from both communities as well as an independent judge who was not Greek, Turkish or British. The Zurich Agreements were supplemented by a number of treaties. The Treaty of Guarantee stated that secession or union with any state was forbidden, and that Greece, Turkey and Britain would be given guarantor status to intervene if that was violated. The Treaty of Alliance allowed for two small Greek and Turkish military contingents to be stationed on the island, and the Treaty of Establishment gave Britain sovereignty over two bases in Akrotiri and Dhekelia.

 

On 15 August 1960, the Colony of Cyprus became fully independent as the Republic of Cyprus. The new republic remained within the Commonwealth of Nations.

 

The new constitution brought dissatisfaction to Greek Cypriots, who felt it to be highly unjust for them for historical, demographic and contributional reasons. Although 80% of the island's population were Greek Cypriots and these indigenous people had lived on the island for thousands of years and paid 94% of taxes, the new constitution was giving the 17% of the population that was Turkish Cypriots, who paid 6% of taxes, around 30% of government jobs and 40% of national security jobs.

 

Within three years tensions between the two communities in administrative affairs began to show. In particular disputes over separate municipalities and taxation created a deadlock in government. A constitutional court ruled in 1963 Makarios had failed to uphold article 173 of the constitution which called for the establishment of separate municipalities for Turkish Cypriots. Makarios subsequently declared his intention to ignore the judgement, resulting in the West German judge resigning from his position. Makarios proposed thirteen amendments to the constitution, which would have had the effect of resolving most of the issues in the Greek Cypriot favour. Under the proposals, the President and Vice-President would lose their veto, the separate municipalities as sought after by the Turkish Cypriots would be abandoned, the need for separate majorities by both communities in passing legislation would be discarded and the civil service contribution would be set at actual population ratios (82:18) instead of the slightly higher figure for Turkish Cypriots.

 

The intention behind the amendments has long been called into question. The Akritas plan, written in the height of the constitutional dispute by the Greek Cypriot interior minister Polycarpos Georkadjis, called for the removal of undesirable elements of the constitution so as to allow power-sharing to work. The plan envisaged a swift retaliatory attack on Turkish Cypriot strongholds should Turkish Cypriots resort to violence to resist the measures, stating "In the event of a planned or staged Turkish attack, it is imperative to overcome it by force in the shortest possible time, because if we succeed in gaining command of the situation (in one or two days), no outside, intervention would be either justified or possible." Whether Makarios's proposals were part of the Akritas plan is unclear, however it remains that sentiment towards enosis had not completely disappeared with independence. Makarios described independence as "a step on the road to enosis".[31] Preparations for conflict were not entirely absent from Turkish Cypriots either, with right wing elements still believing taksim (partition) the best safeguard against enosis.

 

Greek Cypriots however believe the amendments were a necessity stemming from a perceived attempt by Turkish Cypriots to frustrate the working of government. Turkish Cypriots saw it as a means to reduce their status within the state from one of co-founder to that of minority, seeing it as a first step towards enosis. The security situation deteriorated rapidly.

 

Main articles: Bloody Christmas (1963) and Battle of Tillyria

An armed conflict was triggered after December 21, 1963, a period remembered by Turkish Cypriots as Bloody Christmas, when a Greek Cypriot policemen that had been called to help deal with a taxi driver refusing officers already on the scene access to check the identification documents of his customers, took out his gun upon arrival and shot and killed the taxi driver and his partner. Eric Solsten summarised the events as follows: "a Greek Cypriot police patrol, ostensibly checking identification documents, stopped a Turkish Cypriot couple on the edge of the Turkish quarter. A hostile crowd gathered, shots were fired, and two Turkish Cypriots were killed."

 

In the morning after the shooting, crowds gathered in protest in Northern Nicosia, likely encouraged by the TMT, without incident. On the evening of the 22nd, gunfire broke out, communication lines to the Turkish neighbourhoods were cut, and the Greek Cypriot police occupied the nearby airport. On the 23rd, a ceasefire was negotiated, but did not hold. Fighting, including automatic weapons fire, between Greek and Turkish Cypriots and militias increased in Nicosia and Larnaca. A force of Greek Cypriot irregulars led by Nikos Sampson entered the Nicosia suburb of Omorphita and engaged in heavy firing on armed, as well as by some accounts unarmed, Turkish Cypriots. The Omorphita clash has been described by Turkish Cypriots as a massacre, while this view has generally not been acknowledged by Greek Cypriots.

 

Further ceasefires were arranged between the two sides, but also failed. By Christmas Eve, the 24th, Britain, Greece, and Turkey had joined talks, with all sides calling for a truce. On Christmas day, Turkish fighter jets overflew Nicosia in a show of support. Finally it was agreed to allow a force of 2,700 British soldiers to help enforce a ceasefire. In the next days, a "buffer zone" was created in Nicosia, and a British officer marked a line on a map with green ink, separating the two sides of the city, which was the beginning of the "Green Line". Fighting continued across the island for the next several weeks.

 

In total 364 Turkish Cypriots and 174 Greek Cypriots were killed during the violence. 25,000 Turkish Cypriots from 103-109 villages fled and were displaced into enclaves and thousands of Turkish Cypriot houses were ransacked or completely destroyed.

 

Contemporary newspapers also reported on the forceful exodus of the Turkish Cypriots from their homes. According to The Times in 1964, threats, shootings and attempts of arson were committed against the Turkish Cypriots to force them out of their homes. The Daily Express wrote that "25,000 Turks have already been forced to leave their homes". The Guardian reported a massacre of Turks at Limassol on 16 February 1964.

 

Turkey had by now readied its fleet and its fighter jets appeared over Nicosia. Turkey was dissuaded from direct involvement by the creation of a United Nations Peacekeeping Force in Cyprus (UNFICYP) in 1964. Despite the negotiated ceasefire in Nicosia, attacks on the Turkish Cypriot persisted, particularly in Limassol. Concerned about the possibility of a Turkish invasion, Makarios undertook the creation of a Greek Cypriot conscript-based army called the "National Guard". A general from Greece took charge of the army, whilst a further 20,000 well-equipped officers and men were smuggled from Greece into Cyprus. Turkey threatened to intervene once more, but was prevented by a strongly worded letter from the American President Lyndon B. Johnson, anxious to avoid a conflict between NATO allies Greece and Turkey at the height of the Cold War.

 

Turkish Cypriots had by now established an important bridgehead at Kokkina, provided with arms, volunteers and materials from Turkey and abroad. Seeing this incursion of foreign weapons and troops as a major threat, the Cypriot government invited George Grivas to return from Greece as commander of the Greek troops on the island and launch a major attack on the bridgehead. Turkey retaliated by dispatching its fighter jets to bomb Greek positions, causing Makarios to threaten an attack on every Turkish Cypriot village on the island if the bombings did not cease. The conflict had now drawn in Greece and Turkey, with both countries amassing troops on their Thracian borders. Efforts at mediation by Dean Acheson, a former U.S. Secretary of State, and UN-appointed mediator Galo Plaza had failed, all the while the division of the two communities becoming more apparent. Greek Cypriot forces were estimated at some 30,000, including the National Guard and the large contingent from Greece. Defending the Turkish Cypriot enclaves was a force of approximately 5,000 irregulars, led by a Turkish colonel, but lacking the equipment and organisation of the Greek forces.

 

The Secretary-General of the United Nations in 1964, U Thant, reported the damage during the conflicts:

 

UNFICYP carried out a detailed survey of all damage to properties throughout the island during the disturbances; it shows that in 109 villages, most of them Turkish-Cypriot or mixed villages, 527 houses have been destroyed while 2,000 others have suffered damage from looting.

 

The situation worsened in 1967, when a military junta overthrew the democratically elected government of Greece, and began applying pressure on Makarios to achieve enosis. Makarios, not wishing to become part of a military dictatorship or trigger a Turkish invasion, began to distance himself from the goal of enosis. This caused tensions with the junta in Greece as well as George Grivas in Cyprus. Grivas's control over the National Guard and Greek contingent was seen as a threat to Makarios's position, who now feared a possible coup.[citation needed] The National Guard and Cyprus Police began patrolling the Turkish Cypriot enclaves of Ayios Theodoros and Kophinou, and on November 15 engaged in heavy fighting with the Turkish Cypriots.

 

By the time of his withdrawal 26 Turkish Cypriots had been killed. Turkey replied with an ultimatum demanding that Grivas be removed from the island, that the troops smuggled from Greece in excess of the limits of the Treaty of Alliance be removed, and that the economic blockades on the Turkish Cypriot enclaves be lifted. Grivas was recalled by the Athens Junta and the 12,000 Greek troops were withdrawn. Makarios now attempted to consolidate his position by reducing the number of National Guard troops, and by creating a paramilitary force loyal to Cypriot independence. In 1968, acknowledging that enosis was now all but impossible, Makarios stated, "A solution by necessity must be sought within the limits of what is feasible which does not always coincide with the limits of what is desirable."

 

After 1967 tensions between the Greek and Turkish Cypriots subsided. Instead, the main source of tension on the island came from factions within the Greek Cypriot community. Although Makarios had effectively abandoned enosis in favour of an 'attainable solution', many others continued to believe that the only legitimate political aspiration for Greek Cypriots was union with Greece.

 

On his arrival, Grivas began by establishing a nationalist paramilitary group known as the National Organization of Cypriot Fighters (Ethniki Organosis Kyprion Agoniston B or EOKA-B), drawing comparisons with the EOKA struggle for enosis under the British colonial administration of the 1950s.

 

The military junta in Athens saw Makarios as an obstacle. Makarios's failure to disband the National Guard, whose officer class was dominated by mainland Greeks, had meant the junta had practical control over the Cypriot military establishment, leaving Makarios isolated and a vulnerable target.

 

During the first Turkish invasion, Turkish troops invaded Cyprus territory on 20 July 1974, invoking its rights under the Treaty of Guarantee. This expansion of Turkish-occupied zone violated International Law as well as the Charter of the United Nations. Turkish troops managed to capture 3% of the island which was accompanied by the burning of the Turkish Cypriot quarter, as well as the raping and killing of women and children. A temporary cease-fire followed which was mitigated by the UN Security Council. Subsequently, the Greek military Junta collapsed on July 23, 1974, and peace talks commenced in which a democratic government was installed. The Resolution 353 was broken after Turkey attacked a second time and managed to get a hold of 37% of Cyprus territory. The Island of Cyprus was appointed a Buffer Zone by the United Nations, which divided the island into two zones through the 'Green Line' and put an end to the Turkish invasion. Although Turkey announced that the occupied areas of Cyprus to be called the Federated Turkish State in 1975, it is not legitimised on a worldwide political scale. The United Nations called for the international recognition of independence for the Republic of Cyprus in the Security Council Resolution 367.

 

In the years after the Turkish invasion of northern Cyprus one can observe a history of failed talks between the two parties. The 1983 declaration of the independent Turkish Republic of Cyprus resulted in a rise of inter-communal tensions and made it increasingly hard to find mutual understanding. With Cyprus' interest of a possible EU membership and a new UN Secretary-General Kofi Annan in 1997 new hopes arose for a fresh start. International involvement from sides of the US and UK, wanting a solution to the Cyprus dispute prior to the EU accession led to political pressures for new talks. The believe that an accession without a solution would threaten Greek-Turkish relations and acknowledge the partition of the island would direct the coming negotiations.

 

Over the course of two years a concrete plan, the Annan plan was formulated. In 2004 the fifth version agreed upon from both sides and with the endorsement of Turkey, US, UK and EU then was presented to the public and was given a referendum in both Cypriot communities to assure the legitimisation of the resolution. The Turkish Cypriots voted with 65% for the plan, however the Greek Cypriots voted with a 76% majority against. The Annan plan contained multiple important topics. Firstly it established a confederation of two separate states called the United Cyprus Republic. Both communities would have autonomous states combined under one unified government. The members of parliament would be chosen according to the percentage in population numbers to ensure a just involvement from both communities. The paper proposed a demilitarisation of the island over the next years. Furthermore it agreed upon a number of 45000 Turkish settlers that could remain on the island. These settlers became a very important issue concerning peace talks. Originally the Turkish government encouraged Turks to settle in Cyprus providing transfer and property, to establish a counterpart to the Greek Cypriot population due to their 1 to 5 minority. With the economic situation many Turkish-Cypriot decided to leave the island, however their departure is made up by incoming Turkish settlers leaving the population ratio between Turkish Cypriots and Greek Cypriots stable. However all these points where criticised and as seen in the vote rejected mainly by the Greek Cypriots. These name the dissolution of the „Republic of Cyprus", economic consequences of a reunion and the remaining Turkish settlers as reason. Many claim that the plan was indeed drawing more from Turkish-Cypriot demands then Greek-Cypriot interests. Taking in consideration that the US wanted to keep Turkey as a strategic partner in future Middle Eastern conflicts.

 

A week after the failed referendum the Republic of Cyprus joined the EU. In multiple instances the EU tried to promote trade with Northern Cyprus but without internationally recognised ports this spiked a grand debate. Both side endure their intention of negotiations, however without the prospect of any new compromises or agreements the UN is unwilling to start the process again. Since 2004 negotiations took place in numbers but without any results, both sides are strongly holding on to their position without an agreeable solution in sight that would suit both parties.

I made the background with a HA fern stamp and Dusty concord distress ink.

Interesting painting technique.

 

Applejack, Doctor Whooves, Fluttershy, Pinkie Pie, Princess Celestia, Princess Luna, Rainbow Dash, Rarity.

Applejack painting, Doctor Whooves Fluttershy Pinkie Pie Princess Celestia Princess Luna Rainbow Dash Rarity.cartoon: My Little Pony: Friendship Is Magic.

 

Baltimore Convention Center, Baltimore, Maryland.

 

August 1, 2014.

  

... Read my blog at ClintJCL at wordpress.com

  

BACKSTORY: We went to BronyCon again this year, but we only went for a few hours on the way back from an exhausting family vacation! The previous year, we spent the pretty much the whole weekend there. Then the following year (2015), we didn't go at all. Attendance is over 10,000 nowadays. Frickin' crazy.

Aberfeldy Highland Games 2015

The pneumatic T-piece is the hidden part I want to showcase.

Technique mixte acrylique

Sérigraphie, pochoir et bombe

Toile de coton sur châssis

60 x 60 cm

 

chris@tian.fr

 

mixed media : acrylic painting

screenprinting, stencil & spray

cotton canvas on stretcher

23.6 x 23.6 inches

Title: Fantasy Art Techniques.

Author: Boris Vallejo.

Publisher: Paper Tiger Books.

Date: 1985.

Artist: Boris Vallejo.

A wine glass with glass stones in it. Worked with some different lighting and editing techniques.

... is forbidden.

Voronezh is a city and the administrative centre of Voronezh Oblast in southwestern Russia straddling the Voronezh River, located 12 kilometers (7.5 mi) from where it flows into the Don River. The city sits on the Southeastern Railway, which connects western Russia with the Urals and Siberia, the Caucasus and Ukraine, and the M4 highway (Moscow–Voronezh–Rostov-on-Don–Novorossiysk). In recent years the city has experienced rapid population growth, rising in 2021 to 1,057,681, up from 889,680 recorded in the 2010 Census, making it the 14th-most populous city in the country.

 

For many years, the hypothesis of the Soviet historian Vladimir Zagorovsky dominated: he produced the toponym "Voronezh" from the hypothetical Slavic personal name Voroneg. This man allegedly gave the name of a small town in the Chernigov Principality (now the village of Voronizh in Ukraine). Later, in the 11th or 12th century, the settlers were able to "transfer" this name to the Don region, where they named the second city Voronezh, and the river got its name from the city. However, now many researchers criticize the hypothesis, since in reality neither the name of Voroneg nor the second city was revealed, and usually the names of Russian cities repeated the names of the rivers, but not vice versa.

 

A comprehensive scientific analysis was conducted in 2015–2016 by the historian Pavel Popov. His conclusion: "Voronezh" is a probable Slavic macrotoponym associated with outstanding signs of nature, has a root voron- (from the proto-Slavic vorn) in the meaning of "black, dark" and the suffix -ezh (-azh, -ozh). It was not “transferred” and in the 8th - 9th centuries it marked a vast territory covered with black forests (oak forests) - from the mouth of the Voronezh river to the Voronozhsky annalistic forests in the middle and upper reaches of the river, and in the west to the Don (many forests were cut down). The historian believes that the main "city" of the early town-planning complex could repeat the name of the region – Voronezh. Now the hillfort is located in the administrative part of the modern city, in the Voronezh upland oak forest. This is one of Europe's largest ancient Slavic hillforts, the area of which – more than 9 hectares – 13 times the area of the main settlement in Kyiv before the baptism of Rus.

 

In it is assumed that the word "Voronezh" means bluing - a technique to increase the corrosion resistance of iron products. This explanation fits well with the proximity to the ancient city of Voronezh of a large iron deposit and the city of Stary Oskol. As well as the name of Voroneț Monastery known for its blue shade.

 

Folk etymology claims the name comes from combining the Russian words for raven (ворон) and hedgehog (еж) into Воронеж. According to this explanation two Slavic tribes named after the animals used this combination to name the river which later in turn provided the name for a settlement. There is not believed to be any scientific support for this explanation.

 

In the 16th century, the Middle Don basin, including the Voronezh river, was gradually conquered by Muscovy from the Nogai Horde (a successor state of the Golden Horde), and the current city of Voronezh was established in 1585 by Feodor I as a fort protecting the Muravsky Trail trade route against the slave raids of the Nogai and Crimean Tatars. The city was named after the river.

 

In the 17th century, Voronezh gradually evolved into a sizable town. Weronecz is shown on the Worona river in Resania in Joan Blaeu's map of 1645. Peter the Great built a dockyard in Voronezh where the Azov Flotilla was constructed for the Azov campaigns in 1695 and 1696. This fleet, the first ever built in Russia, included the first Russian ship of the line, Goto Predestinatsia. The Orthodox diocese of Voronezh was instituted in 1682 and its first bishop, Mitrofan of Voronezh, was later proclaimed the town's patron saint.

 

Owing to the Voronezh Admiralty Wharf, for a short time, Voronezh became the largest city of South Russia and the economic center of a large and fertile region. In 1711, it was made the seat of the Azov Governorate, which eventually morphed into the Voronezh Governorate.

 

In the 19th century, Voronezh was a center of the Central Black Earth Region. Manufacturing industry (mills, tallow-melting, butter-making, soap, leather, and other works) as well as bread, cattle, suet, and the hair trade developed in the town. A railway connected Voronezh with Moscow in 1868 and Rostov-on-Don in 1871.

Karoonda Pioneer Park.

It is located in what was once the encircling parklands of Karoonda. These parklands, however we resurveyed for building blocks in 1928 but did not sell. It was reinstituted as parklands in 1982 and the Pioneer Park was started. The museum/park concentrates on pioneer farming techniques from 1910 to 1950 and the era when the railway was paramount in the Mallee. Old buildings in the Park include the Wynarka Methodist Church (1913), Bolt’s Bush Shed and Stables (1944), Westover’s Horse Shaft chaff cutter (1920s), Kunlara Post Office (about 1914), the first Hood family farmhouse (1913), and Brown’s blacksmith works (1914.) Structures from the railway era are quite prolific and include: railcar stock- sheep wagons, goods van, louvred van, Y truck for mallee roots, a 75 class railcar; Yurgo Railway Station; a railway siding; Mindarie Railway Pump House (1917); a pull trike; and an American made Brill(Barwell Bull) Railcar from Philadelphia which entered service in 1924. The Philadelphia Company provided chassis and the Islington Railway workshops built the body of the carriage. An improved version entered the service of South Australian Railways in 1927. The petrol running Brill cars were retired from service in 1971 after serving on almost all SAR country rail lines for nearly 50 years. (Henry Barwell was Premier of South Australia from 1920-1924 when the Brill cars first entered service and he was the man who authorised the erection of the current Adelaide Railway station. He also appointed William Webb from Colorado as the Chief Commissioner of the Railways in 1923. It was Webb who modernised SAR, expanded railway operations in Murray Bridge and Tailem Bend and introduced large, faster and heavier railway engines which necessitated rebuilding much of the railway line from Adelaide to Mount Lofty and elsewhere in SA. Webb returned to the USA in 1930 leaving SAR in debt but with good infrastructure which proved to be invaluable with troop and equipment movement during World War Two.

 

This is one of the oddest books I own. The author is serious about this ... he published it through Vantage Press, a vanity publishing company where you pay to have it published.

Sandia National Laboratories researcher Bradley Jared sits in front of a new selective laser melting machine at Sandia for metal additive manufacturing as he holds two prototype housings designed through a technology called topology optimization. Sandia researchers who are exploring additive manufacturing for nuclear weapons and other national security needs say they need to understand how additive manufacturing processes affect the properties of materials that are generated.

 

Read more at bit.ly/2Z3dvp5.

 

Photo by Randy Montoya.

Without digital editaje, only revealed.

Catadioptric 500mm

Motion-Blur

Newfoundland Flicker aka Woodpecker ... Carving Nest...

The cleaning technique in the early stages of the nest carving/excavation is here demonstrated ... could be used in later stages too ...The clip ends with a defensive position of flicker in the presence of an intruder ...

 

Taken May 1, 2016

Thanks for your visits, faves, invites and comments ... (c)rebfoto

www.heroarts.com/learning/technique.cfm?techID=112

Shari Carroll's technique watercolor with distress inks was my inspiration for this card. I am totally hooked on this technique! It is so much fun to do.

details on my blog www.debbiedoescrafts.blogspot.com

Batik is a technique of wax-resist dyeing applied to whole cloth, or cloth made using this technique. Batik is made either by drawing dots and lines of the resist with a spouted tool called a canting (IPA: [ʈ͡ʂantiŋ], also spelled tjanting), or by printing the resist with a copper stamp called a cap (IPA: [ʈ͡ʂap], also spelled tjap). The applied wax resists dyes and therefore allows the artisan to color selectively by soaking the cloth in one color, removing the wax with boiling water, and repeating if multiple colors are desired.

 

A tradition of making batik is found in various countries, including Nigeria, China, India, Malaysia, Philippines and Sri Lanka; the batik of Indonesia, however, is the most well-known. Indonesian batik made in the island of Java has a long history of acculturation, with diverse patterns influenced by a variety of cultures, and is the most developed in terms of pattern, technique, and the quality of workmanship. On October 2009, UNESCO designated Indonesian batik as a Masterpiece of Oral and Intangible Heritage of Humanity.

 

ETYMOLOGY

The word batik is Javanese in origin. It may either come from the Javanese word amba ('to write') and titik ('dot'), or may derive from a hypothetical Proto-Austronesian root *beCík ('to tattoo'). The word is first recorded in English in the Encyclopædia Britannica of 1880, in which it is spelled battik. It is attested in the Indonesian Archipelago during the Dutch colonial period in various forms: mbatek, mbatik, batek and batik.

 

HISTORY

Wax resist dyeing of fabric is an ancient art form. It already existed in Egypt in the 4th century BC, where it was used to wrap mummies; linen was soaked in wax, and scratched using a stylus. In Asia, the technique was practiced in China during the Tang Dynasty (618-907 AD), and in India and Japan during the Nara Period (645-794 AD). In Africa it was originally practiced by the Yoruba tribe in Nigeria, Soninke and Wolof in Senegal. These African version however, uses cassava starch or rice paste, or mud as a resist instead of beeswax.

 

The art of batik is most highly developed in the island of Java in Indonesia. In Java, all the materials for the process are readily available - cotton and beeswax and plants from which different vegetable dyes are made. Indonesian batik predates written records: G. P. Rouffaer argues that the technique might have been introduced during the 6th or 7th century from India or Sri Lanka. On the other hand, the Dutch archaeologist J.L.A. Brandes and the Indonesian archaeologist F.A. Sutjipto believe Indonesian batik is a native tradition, since regions such as Toraja, Flores, Halmahera, and Papua, which were not directly influenced by Hinduism, have an age-old tradition of batik making.

 

Rouffaer reported that the gringsing pattern was already known by the 12th century in Kediri, East Java. He concluded that this delicate pattern could be created only by using the canting, an etching tool that holds a small reservoir of hot wax, and proposed that the canting was invented in Java around that time. The carving details of clothes worn by East Javanese Prajnaparamita statues from around the 13th century show intricate floral patterns within rounded margins, similar to today's traditional Javanese jlamprang or ceplok batik motif. The motif is thought to represent the lotus, a sacred flower in Hindu-Buddhist beliefs. This evidence suggests that intricate batik fabric patterns applied with the canting existed in 13th-century Java or even earlier.

 

In Europe, the technique was described for the first time in the History of Java, published in London in 1817 by Stamford Raffles, who had been a British governor for the island. In 1873 the Dutch merchant Van Rijckevorsel gave the pieces he collected during a trip to Indonesia to the ethnographic museum in Rotterdam. Today the Tropenmuseum houses the biggest collection of Indonesian batik in the Netherlands. The Dutch and Chinese colonists were active in developing batik, particularly coastal batik, in the late colonial era. They introduced new patterns as well as the use of the cap (copper block stamps) to mass-produce batiks. Displayed at the Exposition Universelle at Paris in 1900, the Indonesian batik impressed the public and artists.

 

In the 1920s, Javanese batik makers migrating to Malaya (now Malaysia) introduced the use of wax and copper blocks to its east coast.

 

In Subsaharan Africa, Javanese batik was introduced in the 19th century by Dutch and English traders. The local people there adapted the Javanese batik, making larger motifs with thicker lines and more colors. In the 1970s, batik was introduced to Australia, where aboriginal artists at Erna Bella have developed it as their own craft.

 

TECHNIQUE

Firstly, a cloth is washed, soaked and beaten with a large mallet. Patterns are drawn with pencil and later redrawn using hot wax, usually made from a mixture of paraffin or bees wax, sometimes mixed with plant resins, which functions as a dye-resist. The wax can be applied with a variety of tools. A pen-like instrument called a canting (IPA: [tʃantiŋ], sometimes spelled with old Dutch orthography tjanting) is the most common. A canting is made from a small copper reservoir with a spout on a wooden handle. The reservoir holds the resist which flows through the spout, creating dots and lines as it moves. For larger patterns, a stiff brush may be used. Alternatively, a copper block stamp called a cap (IPA: [tʃap]; old spelling tjap) is used to cover large areas more efficiently.

 

After the cloth is dry, the resist is removed by scraping or boiling the cloth. The areas treated with resist keep their original color; when the resist is removed the contrast between the dyed and undyed areas forms the pattern. This process is repeated as many times as the number of colors desired.

 

The most traditional type of batik, called batik tulis (written batik), is drawn using only the canting. The cloth need to be drawn on both sides and dipped in a dye bath three to four times. The whole process may take up to a year; it yields considerably finer patterns than stamped batik.

 

CULTURE

INDONESIA

Many Indonesian batik patterns are symbolic. Infants are carried in batik slings decorated with symbols designed to bring the child luck, and certain batik designs are reserved for brides and bridegrooms, as well as their families. Some designs are reserved for royalties, and even banned to be worn by commoners. Consequently, a person's rank could be determined by the pattern of the batik he or she wore.

 

Batik garments play a central role in certain Javanese rituals, such as the ceremonial casting of royal batik into a volcano. In the Javanese naloni mitoni ceremony, the mother-to-be is wrapped in seven layers of batik, wishing her good things. Batik is also prominent in the tedak siten ceremony when a child touches the earth for the first time.

 

In October 2009, UNESCO designated Indonesian batik as a Masterpiece of Oral and Intangible Heritage of Humanity. As part of the acknowledgment, UNESCO insisted that Indonesia preserve its heritage.

 

POPULARITY

The popularity of batik in Indonesia has varied. Historically, it was essential for ceremonial costumes and it was worn as part of a kebaya dress, commonly worn every day. The use of batik was already recorded in the 12th century, and the textile has become a strong source of identity for Indonesians crossing religious, racial and cultural boundaries.

 

The batik industry of Java flourished from the late 1800s to early 1900s, but declined during the Japanese occupation of Indonesia. It further declined after the Indonesian independence, as people chose western clothes, decimating the batik industry. However, batik has somewhat revived at the turn of the 21st century, through the efforts of Indonesian fashion designers to innovate batik by incorporating new colors, fabrics, and patterns. Batik has become a fashion item for many Indonesians, and may be seen on shirts, dresses, or scarves for casual wear; it is a preferred replacement for jacket-and-tie at certain receptions. Traditional batik sarongs are still used in many occasions.

 

After the UNESCO recognition for Indonesian batik on 2 October 2009, the Indonesian administration asked Indonesians to wear batik on Fridays, and wearing batik every Friday has been encouraged in government offices and private companies ever since. 2 October is also celebrated as National Batik Day in Indonesia. Batik had helped improve the small business local economy, batik sales in Indonesia had reached Rp 3.9 trillion (US$436.8 million) in 2010, an increase from Rp 2.5 trillion in 2006. The value of batik exports, meanwhile, increased from $14.3 million in 2006 to $22.3 million in 2010.

 

Batik is also popular in the neighboring countries of Singapore and Malaysia. It is produced in Malaysia with similar, but not identical, methods to those used in Indonesia. Prior to UNESCO's recognition and following the 2009 Pendet controversy, Indonesia and Malaysia disputed the ownership of batik culture. However, Dr Fiona Kerlogue of the Horniman museum argued that the Malaysian printed wax textiles, made for about a century, were quite a different tradition from the "very fine" traditional Indonesian batiks produced for many centuries.

 

Batik is featured in the national airline uniforms of the three countries, represented by batik prints worn by flight attendants of Singapore Airlines, Garuda Indonesia and Malaysian Airlines. The female uniform of Garuda Indonesia flight attendants is a modern interpretation of the Kartini style kebaya with parang gondosuli motifs.

 

TERMINOLOGY

Batik is traditionally sold in 2.25-metre lengths used for kain panjang or sarong. It is worn by wrapping it around the hip, or made into a hat known as blangkon. The cloth can be filled continuously with a single pattern or divided into several sections.

 

Certain patterns are only used in certain sections of the cloth. For example, a row of isosceles triangles, forming the pasung motif, as well as diagonal floral motifs called dhlorong, are commonly used for the head. However, pasung and dhlorong are occasionally found in the body. Other motifs such as buketan (flower bouquet) and birds are commonly used in either the head or the body.

 

The head is a rectangular section of the cloth which is worn at the front. The head section can be at the middle of the cloth, or placed at one or both ends. The papan inside of the head can be used to determined whether the cloth is kain panjang or sarong.

 

The body is the main part of the cloth, and is filled with a wide variety of patterns. The body can be divided into two alternating patterns and colors called pagi-sore ('dawn-dusk'). Brighter pattern are shown during the day, while darker pattern are shown in the evening. The alternating colors give the impression of two batik sets.

 

Margins are often plain, but floral and lace-like patterns, as well as wavy lines described as a dragon are common in the area beside seret.

 

TYPES

As each region has its own traditional pattern, batiks are commonly distinguished by the region they originated in, such as batik Solo, Batik Pekalongan, and batik Madura. Batiks from Java can be distinguished by their general pattern and colors into batik pedalaman (inland batik) or batik pesisir (coastal batik). Batiks which do not fall neatly into one of these two categories are only referred to by their region.

 

JAVANESE BATIK

INLAND BATIK

Inland batik or batik kraton (Javanese court batik) is the oldest form of batik tradition known in Java. Inland batik has earthy color such as black, indigo, brown, and sogan (brown-yellow color made from the tree Peltophorum pterocarpum), sometimes against a white background, with symbolic patterns that are mostly free from outside influence. Certain patterns are reserved for royalty, while other are worn on specific occasions. At a Javanese wedding for example, the bride wears specific patterns at each stage of the ceremony. Noted inland batiks are produced in Solo and Jogjakarta, cities traditionally regarded as the center of Javanese culture. Batik Solo typically has sogan background and is preserved by the Susuhunan and Mangkunegaran Court. Batik Jogja typically has white background and is preserved by the Yogyakarta Sultanate and Pakualaman Court.

 

COASTAL BATIK

Coastal batik is produced in several areas of northern Java and Madura. In contrast to inland batik, coastal batiks have vibrant colors and patterns inspired by a wide range of cultures as a consequence of maritime trading. Recurring motifs include European flower bouquets, Chinese phoenix, and Persian peacocks. Noted coastal batiks are produced in Pekalongan, Cirebon, Lasem, Tuban, and Madura. Pekalongan has the most active batik industry.

 

A notable sub-type of coastal batik called Jawa Hokokai is not attributed to a particular region. During the Japanese occupation of Indonesia in early 1940, the batik industry greatly declined due to material shortages. The workshops funded by the Japanese however were able to produce extremely fine batiks called Jawa Hokokai. Common motifs of Hokokai includes Japanese cherry blossoms, butterflies, and chrysanthemums.

 

Another coastal batik called tiga negeri (batik of three lands) is attributed to three regions: Lasem, Pekalongan, and Solo, where the batik would be dipped in red, blue, and sogan dyes respectively. As of 1980, batik tiga negeri was only produced in one city.

 

SUNDANESE BATIK

Sundanese or Priangan Batik is the term for batik from the Priangan region of West Java and Banten. Although Priangan batiks can use a wide range of colors, a preference for indigo is seen in some of its variants. Natural indigo dye made from Indigofera is among the oldest known dyes in Java, and its local name tarum has lent its name to the Citarum river and the Tarumanagara kingdom, which suggests that ancient West Java was once a major producer of natural indigo. Noted Priangan batik is produced in Ciamis, Garut, and Tasikmalaya. Other traditions include Batik Kuningan influenced by batik Cirebon, batik Banten that developed quite independently, and an older tradition of batik Baduy.

 

Batik Banten employs bright pastel colors and represents a revival of a lost art from the Sultanate of Banten, rediscovered through archaeological work during 2002–2004. Twelve motifs from locations such as Surosowan and several other places have been identified.

 

Batik Baduy only employs indigo color in shades ranged from bluish black to deep blue. It is traditionally worn as iket, a type of Sundanese headress similar to Balinese udeng, by Outer Baduy people of Lebak Regency, Banten.

 

SUMATRAN BATIK

Trade relations between the Melayu Kingdom in Jambi and Javanese coastal cities have thrived since the 13th century. Therefore, coastal batik from northern Java probably influenced Jambi. In 1875, Haji Mahibat from Central Java revived the declining batik industry in Jambi. The village of Mudung Laut in Pelayangan district is known for producing batik Jambi. Batik Jambi, as well as Javanese batik, influenced the Malaysian batik.

 

The Minangkabau people also produce batik called batiak tanah liek (clay batik), which use clay as dye for the fabric. The fabric is immersed in clay for more than 1 day and later designed with motifs of animal and flora. The Batik from Bengkulu, a city on west coast of Sumatra, is called Batik Besurek, which literary means "batik with letters" as they draw inspiration from Arabic calligraphy.

 

BALINESE BATIK

Batik making in the island of Bali is relatively new, but a fast-growing industry. Many patterns are inspired by local designs, which are favored by the local Balinese and domestic tourists. Objects from nature such as frangipani and hibiscus flowers, birds or fishes, and daily activities such as Balinese dancer and ngaben processions or religious and mythological creatures such as barong, kala and winged lion are common. Modern batik artists express themselves freely in a wide range of subjects.

 

Contemporary batik is not limited to traditional or ritual wearing in Bali. Some designers promote batik Bali as elegant fabric that can be used to make casual or formal cloth. Using high class batik, like hand made batik tulis, can show social status.

 

MALAYSIA

Batik was mentioned in the 17th century Malay Annals. The legend goes when Laksamana Hang Nadim was ordered by Malacca King, Sultan Mahmud, to sail to India to buy 140 pieces of serasah cloth (batik) with 40 types of flowers depicted on each. Unable to find any that fulfilled the requirements explained to him, he made up his own. On his return unfortunately his ship sank and he only managed to bring four pieces, earning displeasure from the Sultan.

 

The method of Malaysian batik making is different from those of Indonesian Javanese batik, the pattern being larger and simpler with only occasional use of the canting to create intricate patterns. It relies heavily on brush painting to apply colors to fabrics. The colors also tend to be lighter and more vibrant than deep colored Javanese batik. The most popular motifs are leaves and flowers. Malaysian batik often displays plants and flowers to avoid the interpretation of human and animal images as idolatry, in accordance with local Islamic doctrine. However, the butterfly theme is a common exception.

 

INDIA

Indians are known to use resist method of printing designs on cotton fabrics, which can be traced back 2000 years. Initially, wax and even rice starch were used for printing on fabrics. Until recently batik was made only for dresses and tailored garments, but modern batik is applied in numerous items, such as murals, wall hangings, paintings, household linen, and scarves, with livelier and brighter patterns. Contemporary batik making in India is also done by the Deaf women of Delhi, these women are fluent in Indian Sign Language and also work in other vocational programs.

 

SRI LANKA

Over the past century, batik making in Sri Lanka has become firmly established. The Sri Lankan batik industry is a small scale industry which can employ individual design talent and mainly deals with foreign customers for profit. It is now the most visible of the island's crafts with galleries and factories, large and small, having sprung up in many tourist areas. Rows of small stalls selling batiks can be found all along Hikkaduwa's Galle Road strip. Mahawewa, on the other hand, is famous for its batik factories.

 

CHINA

Batik is done by the ethnic people in Guizhou Province, in the South-West of China. The Miao, Bouyei and Gejia people use a dye resist method for their traditional costumes. The traditional costumes are made up of decorative fabrics, which they achieve by pattern weaving and wax resist. Almost all the Miao decorate hemp and cotton by applying hot wax then dipping the cloth in an indigo dye. The cloth is then used for skirts, panels on jackets, aprons and baby carriers. Like the Javanese, their traditional patterns also contain symbolism, the patterns include the dragon, phoenix, and flowers.

 

AFRIKA

In Africa, paste made from starch or mud is used as a resist instead of wax. The most developed resist-dyeing skills are to be found in Nigeria where the Yoruba make adire cloths. Two methods of resist are used adire eleso which involves tied and stitched and adire eleko that uses starch paste. The paste is most often made from cassava starch, rice, and other ingredients boiled together to produce a smooth thick paste. The Yoruba of West Africa use cassava paste as a resist while the Soninke and Wolof people in Senegal uses rice paste. The Bamana people of Mali use mud as a resist.

 

WIKIPEDIA

Pouring is a technique that can be used to do a watercolor painting. You start by choosing several colors, mixing each separately, pouring the colors on the watercolor paper (I used ochre, windsor blue and cadium red) and helping each color run across the paper with a little water and as little intervention as possible. It is best if you can leave at least 30% of your paper white. After pouring I put plastic on some areas while the paint was still wet to create texture, leaving the plastic on until the paper was dry. When the paper is completely dry you choose a subject to paint over top. It was a very interesting exercise and quite challenging. The image I used was from one of my sketch books.

 

Title: Cheetah

Image size: 21 x 29 inches (53 x 73.5 cm)

Paper size: 22 x 30 inches (55.5 x 76 cm)

Medium: Windsor and Newton Artist Quality Watercolors on Arches 140lb Coldpressed Watercolor Paper

 

The artist retains all rights to this image.

 

If you like my work go to my profile www.flickr.com/people/6catsart/ to find out how you can see more of my wildlife, floral and landscape watercolors.

technique for the brickwork

Here is a new set of LEGO ideas and techniques, made with LDD

I'm sure you'll find a use to this idea

I tried to make the explanation readable thanks to the colors as if we had a tutorial

 

Do not forget to watch the album with all the right techniques on your right =>

 

Find all my creations on Flickr group « News LEGO Techniques ».

This Flickr group includes:

 

- Ideas for new LEGO pieces

- Techniques for assembling bricks

- Tutorials for making accessories, objects, etc.

Look at the little tablescrap flamethrower.

Todays technique tip is foreground.

 

I am using trees as an example, and here I am using two images from Kensington Palace and one from Hampton Court Palace both in London and both courtesy of HM Queen Elizabeth.

 

If you are taking photos of distant objects, such as trees, landscapes oceans horizons, you need to add something in the foreground otherwise there is a risk that they will be a bit boring.

 

In these two gardens, the trees were really impressive, as you can see. But the eyes actually put them in context and you can see the rest of the garden or building around them to add to the interest level.

 

When you take a photo, and depending on the focal length, the interesting bits can look a little distant, and well . . . . . a little uninspiring.

 

So, where possible, add some eye candy in the foreground. It can be flowers, trees, a branch or or rock.

There are exceptions though as in this shot here, where the symmetry and perspective distortion lead your eye to the teahouse at the end, so it is a sugar free option. this assumes that the thumbnail caught your eye and interest in the first place, enough for you to look at it here.

 

If you look at the first shot below though, there is eye candy by the truckload with the flower beds, and compare that to the lower shot of the trees where the large expanse of lawn and the bird is well . . . . . . boring.

 

As usual, I have had to plug in a blue sky as it was in London, and the washed out cloudy sky was well . . . . . you guessed it - boring.

 

Knock knock - who's THERE

 

Trees, Shrubs and Bushes Theme

So guys, i think that i found this connection (sorry if someone already know about it) and it's very cool in moc's

 

On the face of it, using the multiple copies of the same image to create a composite seems straightforward. But, unless the selected image is pretty much side-on, perspective issues are likely to arise. Quite often it appears as though the subjects are converging on the photographer. On the plus side, using the same image means that there should be no lighting problems or give-away shadow contradictions. Thanks to Martin Vonk for the DAF base image and Keith McGilivray for the Tom Shanks graphics (updated 07-Oct-15).

 

All rights reserved. Follow the link below for terms and conditions, additional information about my work; and to request work from me:

 

www.flickr.com/photos/northernblue109/6046035749/in/set-7...

See the tutorial here: www.artsykarma.com/post/painted-sandpaper-for-mixed-media

Proof of concept.

Outdoor classroom at the Marsh.

A soldier from the Ukrainian Land Forces rehearses on how to conduct Individual Movement Techniques Nov. 25, 2015 at the International Peacekeeping and Security Center near Yavoriv, Ukraine. The Ukrainian Land Forces begin the first week of training where soldiers from the Joint Multinational Training Group-Ukraine will instruct on how to conduct infantry-based, defensive-focused training at the individual and collective levels including medical training in combat lifesaver and casualty evacuation. (U.S. Army photo by Capt. Russell M. Gordon, 10th Press Camp Headquarters)