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Using the cement pile for a tunnel navigation shot. We layered the figures and deepened the shadows on the rocks. And then added an image for depth perspective.
Camera used: Fujifilm Hi-Speed 1600 disposable camera.
This is a bakery/restaurant located in Healesville, Victoria, Australia.
Used a different fiber for the fleece on this one! This fiber is usually used for the hair and beards of my gnomes as it has such a fine crimp - lovely stuff!!
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Portuguese
A Serra Gaúcha é um acidente geográfico no nordeste do estado do Rio Grande do Sul, no Brasil. Apresenta características socioculturais específicas, como acentuada influência alemã e também italiana, grande produção de uvas e vinho e desenvolvida indústria turística.
Geografia
Num estado predominantemente plano como é o Rio Grande do Sul, a Serra Gaúcha é o principal acidente geográfico, com altitudes moderadamente altas, de até cerca de 1 300 metros.
A região das Serras tem como principais e maiores cidades Caxias do Sul, Farroupilha, Gramado, Canela, Vacaria, Nova Petrópolis, Bento Gonçalves, Carlos Barbosa,Garibaldi, São Francisco de Paula, Antônio Prado, Nova Roma do Sul, Nova Prata, Veranópolis, Bom Jesus, Flores da Cunha, Nova Pádua, São Domingos do Sul, Nova Bassano, Paraí e Nova Araçá, Guaporé, Cotiporã, São Valentim do Sul, Dois Lajeados,Serafina Corrêa, dentre outras.
Os primeiros cerros, elevações de pouca altitude, com menos de 400 metros do nível do mar, começam a ser observados a nordeste de São Francisco de Assis (Rio Grande do Sul), região também influenciada pela colonização italiana, estendendo-se para leste, já com maiores elevações, em direção a Jaguari, norte de São Vicente do Sul, norte de São Pedro do Sul, Santa Maria, Agudo e, a partir daí, se estendendo por completo.
Clima
Por estar localizada numa zona temperada do Brasil, seu clima é oceânico, com invernos moderadamente frios, verões amenos e chuvas regularmente distribuídas ao longo do ano (representado pela classificação climática de Köppen-Geiger como "Cfb"). Durante o inverno, as temperaturas, com relativa frequência, ficam negativas e, eventualmente, podem ocorrer precipitações de neve, embora as nevadas com acumulações no solo sejam muito raras. Fortes geadas, contudo, são frequentes.
English
The Serra Gaúcha, The Gaucho Highlands, is the mountainous region in the northeastern portion of Rio Grande do Sul state in southern Brazil. This mountainous region is home to many Brazilians of German and Italian descent. Consequently, the cities in the Serra Gaúcha reflect German and Italian influences through their architecture, gastronomy and culture.
Several tourist routes run through the most picturesque cities of the Serra Gaúcha, particularly the Rota Romântica, following the tracks of German colonization; the Italian-flavored Caminhos da Colônia; the wine tasting Rota da Uva e o Vinho; and the Região das Hortênsias, landscaped with beautiful hydrangeas ("hortênsias" in Portuguese).
The hot springs in Nova Prata are also one of the regions tourist highlights. The most important cities among the 75 municipalities of the Serra Gaúcha are Caxias do Sul, Bento Gonçalves, Garibaldi, Farroupilha, Gramado, Canela, Veranópolis, Nova Prata, Nova Petrópolis and Carlos Barbosa.
History
The region was settled by European immigrants during the 19th century. Germans started arriving in 1824 and Italians in 1875. Germans settled in the lowlands, close to river springs, while Italians populated the highlands. As a result, the region has a unique blend of German and Italian cultures, reflected in the local architecture and cuisine.
Example of German influence in the Nova Petrópolis' architecture.
Several small towns resemble German villages from centuries ago, but on a backdrop of luscious subtropical rain forest and araucarias. Many Brazilians in the region still speak German, mainly the Riograndenser Hunsrückisch dialect.
In the towns colonized by Italian immigrants wine production is considered an important component of the local culture and vineyards can be seen everywhere. The city of Caxias do Sul celebrates the region's wine heritage during the Festa da Uva festival. Italian culture is still very strong in the community, and it's not rare to hear locals speaking the Northern-Italian Talian dialect.
Wikipedia
Sedan.
Ample evidence still exists in Sedan and the district of the early building techniques used. The stone buildings show the work of the masons, while the country buildings show the use of mallee root walls, dry stone fences, thatched barns and even the occasional pine and pug hut. The native pine used was Callistris species which are resistant to termites. We will see one such cottage near Sedan. The last remaining mallee root fence in the district has now gone. The dry stone walls are a feature of the eastern side of the Mt Lofty Ranges as the area was scattered with granite boulders and other rocks. Most of these walls were constructed before the 1870s to divide the great pastoral runs. Generally the walls are one metre high, and almost one metre wide at the base tapering to 40 cms at the top. Some walls were built as recently as the Great Depression of the 1930s, especially along road edges of the Sedan Hill road. The mallee root fences were erected as a cheaper version of fencing wire. Sadly all the mallee root fences are now gone.
Pine and pug cottage near Sedan.
Sedan lies in the Hundred of Bagot on the Murray Plains and was so-named by a farmer of Tanunda, Johann Pfeiffer when he purchased 306 acres of land in the vicinity in 1870. It is presumed he named his property sedan to commemorate the German victory over France in the Franco-Prussian war of 1870. At that time he was not able to foresee that other localities in the district would also end up being named after battles. There had been earlier lessees of the land in the area but the leases were forfeited back to the government in August 1860 when the Hundred of Bagot was proclaimed. The land was subsequently surveyed for closer settlement. The rivers of the district were named by the famed SA geologist Menge who called them the North and South Rhine Rivers after the rivers of his homeland in Germany.
The first white men to traverse the district were overlanders with flocks of sheep or cattle from NSW. One of their routes was to cross the Murray near Blanchtown and drive their flocks up the Marne River valley and into the Adelaide Hills. The first lessee of the district was George Melrose who took out a leasehold in 1845. He established his homestead at Rosebank, east of Mt Pleasant. The run was inherited by his third son George Melrose (1860-1938) who was born at Rosebank in 1860. He managed other family properties near Cowell and Hallett. He was an important pastoralist as he introduced to Australia the first Dorset sheep, the first French Percheron horses (the police greys) and Wensleydale sheep. He purchased Booborowie station where he lived from 1897. Sir John Stanley Murray (1884-1971) was born on 27 March 1884 at Rosebank and acquired the property from one of his uncles Sir George Murray, a benefactor of the University of Adelaide. He lived on the property and his managers were responsible for its development as a leading Aberdeen Angus stud. Through marriage the property went from the Murrays to the McLachlans. The three families have prominent headstones in the Mt Pleasant cemetery.
Land sales started in July 1869 and gentlemen speculators as well as genuine farmers bought the land. The latter group mainly came from the North Rhine district around Keyneton and Eden Valley, but also from other areas of the Barossa Valley. Most were of German descent wanting new agricultural lands for their second and third sons. The town itself was surveyed in 1875 and again in 1883 by C. von Bertouch and very soon the town had a flour miller, a baker, blacksmiths and wheelwrights, a builder –stone mason, hotel keeper, butcher, store keeper, saddler and banker. Today Sedan has few of those services. The map for the self guided walk around Sedan uses the 1883 town survey map. A local Truro contractor Mr. Teasdale-Smith constructed the Cambrai-Sedan railway in 1919. The arrival of the first train was cause for great celebration. The line closed in 1964. One of the more unusual local industries was the production of lime. Between 1890 and 1930 lime kilns out of the town burnt crushed limestone and heated it until it flaked into lime powder. Wool Bay on York Peninsula also had lime kilns like those at Sedan. Electricity reached Sedan in 1956; and reticulated water came in 1968.
As noted above many of the early settlers were of German descent and during World War I all German names were changed by law. Rhine Villa became Cambrai, and the North and South Rhine rivers became the Somme and the Marne. All of these names were from WWI battles. During The Battle of the Somme, 1 July 1916, the British suffered 57,470 casualties, including 19,240 dead. It was the bloodiest day in the history of the British Army yet despite terrible casualties it was a strategic success in the short term for the Allies against the Germans, as it halted the German advance. The Battle of the Marne, 1914, was a clearer victory for the Allies against the Germans. The Battle of Cambrai in 1917 allowed the British to open up the German lines but not for long. The battle was a stalemate like so many World War One battles. A second Battle of Cambrai in 1918 was a victory for the allies.
Johann Pfeiffer’s first cottage in Sedan with adjacent wheat store
Cambrai.
Cambrai township is located in the Hundred of Angas was laid out as a town by Abel Skinner in 1882. Cambrai prospered once the spur rail line was built from Monarto on the Melbourne line to Cambrai in 1886. (The line closed in 1995.) The school here opened in 1888, three years after the free, compulsory and secular education act. Rheinthal cemetery between Cambrai and Sedan serviced both towns. Before the 1917 Nomenclature Act it was called Rhine Villa. Both English and Germans colonists settled the district. Apart from the Lutheran Church, a Congregational church was built and then replaced with a new building in 1926.
Historical Walk in Sedan see map at end of notes.
1.Sedan Hotel opened in 1881. First publican was Robert Fotheringham. Built of limestone with a parapet facing the street. It has a circular water tank at the rear, also built of brick and limestone.
2.House opposite the Lutheran Church was formerly a blacksmiths built around 1907. First owner was H. Zadow, Clerk of District Council of Sedan, 1902-1946.
3.ANZ Bank built in 1911 with a classical portico and manager’s house attached. Originally the Bank of Adelaide.
4.Store or barn with residence in Bank Street bungalow style built in 1927.
5.Lutheran School built in 1876 but closed in 1917 during WWI. The dwelling (closer to street) was used by headmaster and built in mid 1870s. The school was built in 1876. Around 1900 students paid £2 per year to attend plus they had to provide chaff and wheat for the teachers’ fowls. Teachers received £70 p.a.
6.Pilgrim Zion Lutheran Church constructed of limestone with rendered quoins. Built in 1923. The tapered almost conical tank at the rear is unique. The first church was erected in 1873 but demolished in 1923. This church cost £2.200.
7.Wheat Store built in 1880s. Note the simple gable roof, vents in the wall etc. Adjacent is the pug cottage of Johann Pfeiffer the town founder. Roof timbers are undressed tree trunks. German vernacular in architectural style.
8.Sedan Flour Mill -built in 1882 by Johann Pfeiffer. The residence was erected 1880. Mill ceased operating in 1966. Latz was the builder of the mill.
9.Former Police Station. Now a private house. Old cells are out the back.
10.A typical cottage built in the 1880s. Originally owned by E Pfeiffer. Note simple gable roof.
11.Sedan Boarding House built 1894 for Mr. R. Schwanefeldt as a warehouse for his shop. Timber was kept upstairs. Later it was used as a police station, then a butcher shop with the smallgoods being made upstairs. Rooms were let to males. Note the upstairs cantilevered wrought iron balcony balustrade.
12.Woolford Memorial Methodist Church. The dedications show this was opened in 1919 in what was predominantly a Lutheran town. Prior to its opening Methodists went to the church at Towitta.
13.Post Office and residence built around 1872 for Johann Pfeiffer.
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📷 1928 Motosacoche C50 500 ccm, 30 HP, 1 Zylinder - Urs Ziegler (CH) # 5764
Officially in use as a training loco, 25908 stands inside the depot at Toton. Originally 25307 it would be allocated the departmental number ADB968026. It was scrapped at Vic Berry's, Leicester during December 1988.
I fund my Flickr membership, scanner and software myself. So, if you like my pictures please consider buying me a coffee! www.buymeacoffee.com/seanl
© Sean Lancastle, all rights reserved. Please do not share or post elsewhere without permission.
Unless you’re using a cell phone with a selfie stick, I think it can be hard to get a good selfie, especially if you don’t particularly want a photo of yourself with your big digital camera stuck to your face. With a digital SLR and no tripod, I think it’s also challenging to get something creative, something other than the standard ‘I was there’ snapshot.
But every now and then, I get lucky enough to capture something different, something artistic and relatively akin to what I was hoping for, which is the case for this particular photo.
After the IC train arrived on the platform in Köln, the beautiful and fashionable young girl with the brave shock of red hair stepped into my field of view. I was just passively observing until she turned her head, and my camera eye noticed that the color of her bangs exactly matched the red line running down the side of train.
Then, like dominoes falling, the elements in the composition before me began to emerge – the man standing to my left, counterbalancing the girl to my right, both connected by the red line on the train; the geometry of all the parallel lines on the white train framed on both sides by the two dark, perpendicular figures and all of it crowned by the complex, geometric roof of the station overhead.
Finally, standing near the center of this newly cobbled universe, I found the reflection of myself in the train window, the familiar figure defining it all but present only in effigy, and snapped the photo.
***
I like this selfie because it captured a fleeting moment of my life, hinting at something personal but not telling the whole story. It is as though I flipped open my diary but closed it before anyone had time to read more than a couple of sentences.
I recently read an article about flash fiction written by Sophie Novak that included a photo of a meme credited to Paul Downey stating: “A story is a promise of a conversation.”
That’s how I feel about this selfie – it’s a promise of a conversation, an unlocked door waiting for someone to enter.
And isn’t that what every selfie is, an invitation to share the story of an experience?
~
Just for the record, in the photo I am NOT the beautiful and fashionable young girl with the brave shock of red hair. I’m the androgynous character standing in the background, the one holding the camera.
Although my Nikon D70 is an SLR, I surreptitiously pointed the camera and snapped the photo without looking through the lens. I was lucky to have captured what I captured… :)
You can find Sophie Novak's article on flash fiction and Paul Downey's photo of the meme at thewritepractice.com/flash-fiction-the-shortest-shorts/
2008APR26 SLYNNLEE-DSC-324
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Brenda.
I belong to this set. ~Textures~
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An Olympic hotel used in 1984 for the Winter games. This reminded me of what i imagine the hotel from the shining to be if it was left for near on 30 years. The old rusty chairs moved slowly in what turned out to be quite a chill wind (hadnt taken the altitude into consideration while choosing clothing)
The cloud just appeared after getting to the top of the mountain creating some atmosphere (10mins later the blue skies had replaced it)
This was once the right of way of the Erie Railroad mainline to Chicago. Later the Erie Lackawanna and a short line known as Erie Western, the tracks were abandoned. But I'm told this spur was put back in from what is today Norfolk Southern's Marion District to serve a shipper in nearby Laketon. When I passed by here in April 2021, the track was being used by NS to store track equipment. The view is from Indiana Route 13 at Bolivar.
Original Caption: Rusted Iron Hand Pump on Land Which Used to Be Covered by Tallgrass Prairie in Johnson County Kansas near Kansas City. The Wave of Pioneer Farmers Cleared the Native Grasses and Planted Crops in the Fertile Soil. As a Result Only Isolated Patches of Native Tallgrass Prairie Survive. There Is a Bill in Congress Which Would Make an Area of Kansas a Tallgrass Prairie National Park, But It Has Been Stalled in Committee for Several Years 09/1974
U.S. National Archives’ Local Identifier: 412-DA-14690
Photographer: Duncan, Patricia D., 1932-
Subjects:
Kansas City (Wyandotte county, Kansas, United States) inhabited place
Environmental Protection Agency
Project DOCUMERICA
strong>Persistent URL: catalog.archives.gov/id/557142
Repository: Still Picture Records Section, Special Media Archives Services Division (NWCS-S), National Archives at College Park, 8601 Adelphi Road, College Park, MD, 20740-6001.
For information about ordering reproductions of photographs held by the Still Picture Unit, visit: www.archives.gov/research/order/still-pictures.html
Reproductions may be ordered via an independent vendor. NARA maintains a list of vendors at www.archives.gov/research/order/vendors-photos-maps-dc.html
Access Restrictions: Unrestricted
Use Restrictions: Unrestricted
I found this today.I love the rick rack decoration on her jacket. Her face is sweet too. (Needs some photo shop around the chin. it looks like pen)
Hereford in Herefordshire
Hereford means the ford used by the army. The Saxons arrived in this part of England in the 7th century and a settlement grew up at the ford. Saxon Hereford also had a mint and a weekly market. Hereford was able to resist a Danish attack in 914. About 1050 a castle was built in Hereford. However the town was burned by the Welsh in 1055.
After the Norman conquest many Frenchmen came to settle in Hereford. The town grew northwards and the market was moved to a new position north of the old town. In Medieval Hereford the main industry making wool. The wool was woven then it was fulled. That means the wool was cleaned and thickened by being pounded in a mixture of clay and water. The wool was pounded by wooden hammers worked by watermills. The Normans set about rebuilding Hereford cathedral.
Bishop Thomas Cantilupe died in 1282. He was buried in Hereford and in 1320 he was canonised (declared a saint). Soon people reported miracles at his shrine and many pilgrims visited the town to see it adding to the prosperity of the town.
In 1642 came civil war between king and parliament. Hereford strongly supported the king. Nevertheless in September 1642 a parliamentary force took Hereford but they withdrew in December. A small royalist army then held the town but they fled in April 1643 when a superior parliamentary force came. However Hereford soon changed hands again when the parliamentarians left and a royalist army arrived.
A parliamentary army laid siege to the town in July 1645 but they were unable to take Hereford. They withdrew in September. However by then the king was losing the war. In December the parliamentarians took Hereford by trickery. Some of their soldiers dressed as laborers and took shovels and picks. They went to Bysters Gate. When it was opened they took control and let in more parliamentary soldiers. Hereford was soon taken.
In the 18th century Hereford remained a quiet market town. In 1757 it had a population of 5,592. There was little manufacturing industry although it was known for glove making. However in the 1720's Daniel Defoe visited Hereford but he was not impressed, he called it 'mean built and very dirty!'.
At the end of the 18th century all the gates around Hereford were demolished as they restricted traffic. Wye Bridge Gate and Friars Gate went in 1782. St Owens Gate went in 1786, Eign Gate followed in 1787, Bysters Gate and Widemarsh Gate were demolished in 1798.
Information gained from www.localhistories.org/hereford.html
Using Lawn Fawn Perfectly Plaid papers,let's polka in the meadow,
Stamps and dies- loads of fun, Bahhh humbug,gleeful gardens, wish you were here, pizza my heart, and best pun ever. Totally fun to make!
Free texture. No restrictions. Free to use in your artwork.
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Dimension: 11.2 megapixel (4226 x 2641 px)
Aspect ratio: 16:10 (wide)
Color profile: sRGB
Digitally painted and processed using more than 15 layers.
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Texture time! Another seriously wicked creation for whom it concerns
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Please extend the credit by referring back to my photostream when you use any of my textures.
This series of textures are also featured on www.cruzine.com/2010/10/11/free-paint-textures/
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This spring, our Maker Art students at the Lycée Français in Sausalito created a City of the Future together, using arts and electronics to make a model of what our world may be like in 100 years.
Their floating city is called Ghost Terraces. It is a luxury resort for rich old snobs who come there to get extra body parts, as well as mutant sharks, robot maids, human clones and alien visitors. It features futuristic wonderbox homes created by each student, as well as public spaces developed collaboratively, such as: an underwater cove, a sandy beach, an art gallery, a suspended bridge, skyscrapers and a moon hotel.
In our tenth and final class this school year, we hosted five ‘show and tells, first with other students, then with parents. Four different classes came to see the exhibit, and our students demoed for them like champs. And we had a great turnout from parents and family at 4:30pm as well. Everyone seemed to enjoy the presentations.
Through this course, students developed a range of skills, from creative expression to science and engineering (STEAM). And they created their own interactive art with simple electronics, in a playful way that makes learning more fun.
It was a real pleasure to teach this after-school course with my partner Cynthia Gilbert. Our students accomplished a lot in a short amount of time and learned many new skills, which we hope will serve them well in the future, such as collaboration, creative expression and problem-solving. And they learned to create interactive art with simple electronics, in a playful and collaborative way that makes learning more fun.
To plan our next steps, we asked students to take a quick survey about this maker art course: overall, they found the class ‘very good’; about three quarters would like to take it again; and most would recommend it to a friend. One student summed it up pretty well: ‘I learned how fun technology is.’ They also gave us some good suggestions for planning future courses.
We are very happy to see our students so engaged in this hands-on, project-based, student-driven activity. This bodes well for this educational program, and we look forward to offering more maker art courses for youth in lower and middle-schools this fall.
View more photos of our Maker Art course at the Lycée:
www.flickr.com/photos/fabola/albums/72157662999871980
Here are our slides for their City of the Future:
bit.ly/city-of-future-slides-lycee-2016
Learn more about our City of the Future course: fabriceflorin.com/2016/02/23/city-of-the-future/
Learn more about our Maker Art courses:
I used modified Bachmann's John Bull to better approximate the appearance of a locomotive in the late 1830s, or early 1840s. The old "John Bull" was built in 1831 by Robert Stephenson for use in the U.S. The engine saw regular use until the mid 1860s. Today it is preserved, but it retains many of the the modifications which were made to it during its long career - it has not been restored in the true sense of the word. Bachmann's model represents the preserved loco's appearance, rather than its original appearance. I modified the model to resemble the drawing made by Isaac Dripps (who was responsible for completing the loco when it arrived in America).
This a pretty straightforward conversion. The pilot/cowcatcher was removed. The external steam pipes were removed. The steam dome was removed, then modified a bit (shortened) and fitted on the firebox top. I also added or removed a few other minor details.
The wheels are still incorrect for 1831, as wheelweights didn't come into use until the end of the 1830s, but what am I going to do? I know of no appropriate 1830s style wheels in HO scale.
A banana is an edible fruit, botanically a berry, produced by several kinds of large herbaceous flowering plants in the genus Musa. (In some countries, bananas used for cooking may be called plantains.) The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible parthenocarpic (seedless) bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa × paradisiaca for the hybrid Musa acuminata × M. balbisiana, depending on their genomic constitution. The old scientific name Musa sapientum is no longer used.
Musa species are native to tropical Indomalaya and Australia, and are likely to have been first domesticated in Papua New Guinea. They are grown in at least 107 countries, primarily for their fruit, and to a lesser extent to make fiber, banana wine and banana beer and as ornamental plants.
Worldwide, there is no sharp distinction between "bananas" and "plantains". Especially in the Americas and Europe, "banana" usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called "plantains". In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages.
The term "banana" is also used as the common name for the plants which produce the fruit. This can extend to other members of the genus Musa like the scarlet banana (Musa coccinea), pink banana (Musa velutina) and the Fe'i bananas. It can also refer to members of the genus Ensete, like the snow banana (Ensete glaucum) and the economically important false banana (Ensete ventricosum). Both genera are classified under the banana family, Musaceae.
DESCRIPTION
The banana plant is the largest herbaceous flowering plant. All the above-ground parts of a banana plant grow from a structure usually called a "corm". Plants are normally tall and fairly sturdy, and are often mistaken for trees, but what appears to be a trunk is actually a "false stem" or pseudostem. Bananas grow in a wide variety of soils, as long as the soil is at least 60 cm deep, has good drainage and is not compacted. The leaves of banana plants are composed of a "stalk" (petiole) and a blade (lamina). The base of the petiole widens to form a sheath; the tightly packed sheaths make up the pseudostem, which is all that supports the plant. The edges of the sheath meet when it is first produced, making it tubular. As new growth occurs in the centre of the pseudostem the edges are forced apart. Cultivated banana plants vary in height depending on the variety and growing conditions. Most are around 5 m tall, with a range from 'Dwarf Cavendish' plants at around 3 m to 'Gros Michel' at 7 m or more. Leaves are spirally arranged and may grow 2.7 metres long and 60 cm wide. They are easily torn by the wind, resulting in the familiar frond look.
When a banana plant is mature, the corm stops producing new leaves and begins to form a flower spike or inflorescence. A stem develops which grows up inside the pseudostem, carrying the immature inflorescence until eventually it emerges at the top. Each pseudostem normally produces a single inflorescence, also known as the "banana heart". (More are sometimes produced; an exceptional plant in the Philippines produced five.) After fruiting, the pseudostem dies, but offshoots will normally have developed from the base, so that the plant as a whole is perennial. In the plantation system of cultivation, only one of the offshoots will be allowed to develop in order to maintain spacing. The inflorescence contains many bracts (sometimes incorrectly referred to as petals) between rows of flowers. The female flowers (which can develop into fruit) appear in rows further up the stem (closer to the leaves) from the rows of male flowers. The ovary is inferior, meaning that the tiny petals and other flower parts appear at the tip of the ovary.
The banana fruits develop from the banana heart, in a large hanging cluster, made up of tiers (called "hands"), with up to 20 fruit to a tier. The hanging cluster is known as a bunch, comprising 3–20 tiers, or commercially as a "banana stem", and can weigh 30–50 kilograms. Individual banana fruits (commonly known as a banana or "finger") average 125 grams, of which approximately 75% is water and 25% dry matter.
The fruit has been described as a "leathery berry". There is a protective outer layer (a peel or skin) with numerous long, thin strings (the phloem bundles), which run lengthwise between the skin and the edible inner portion. The inner part of the common yellow dessert variety can be split lengthwise into three sections that correspond to the inner portions of the three carpels by manually deforming the unopened fruit. In cultivated varieties, the seeds are diminished nearly to non-existence; their remnants are tiny black specks in the interior of the fruit.
Bananas are naturally slightly radioactive, more so than most other fruits, because of their potassium content and the small amounts of the isotope potassium-40 found in naturally occurring potassium. The banana equivalent dose of radiation is sometimes used in nuclear communication to compare radiation levels and exposures.
ETYMOLOGY
The word banana is thought to be of West African origin, possibly from the Wolof word banaana, and passed into English via Spanish or Portuguese.
TAXONOMY
The genus Musa was created by Carl Linnaeus in 1753. The name may be derived from Antonius Musa, physician to the Emperor Augustus, or Linnaeus may have adapted the Arabic word for banana, mauz. Musa is in the family Musaceae. The APG III system assigns Musaceae to the order Zingiberales, part of the commelinid clade of the monocotyledonous flowering plants. Some 70 species of Musa were recognized by the World Checklist of Selected Plant Families as of January 2013; several produce edible fruit, while others are cultivated as ornamentals.
The classification of cultivated bananas has long been a problematic issue for taxonomists. Linnaeus originally placed bananas into two species based only on their uses as food: Musa sapientum for dessert bananas and Musa paradisiaca for plantains. Subsequently further species names were added. However, this approach proved inadequate to address the sheer number of cultivars existing in the primary center of diversity of the genus, Southeast Asia. Many of these cultivars were given names which proved to be synonyms.
In a series of papers published in 1947 onwards, Ernest Cheesman showed that Linnaeus's Musa sapientum and Musa paradisiaca were actually cultivars and descendants of two wild seed-producing species, Musa acuminata and Musa balbisiana, both first described by Luigi Aloysius Colla. He recommended the abolition of Linnaeus's species in favor of reclassifying bananas according to three morphologically distinct groups of cultivars – those primarily exhibiting the botanical characteristics of Musa balbisiana, those primarily exhibiting the botanical characteristics of Musa acuminata, and those with characteristics that are the combination of the two. Researchers Norman Simmonds and Ken Shepherd proposed a genome-based nomenclature system in 1955. This system eliminated almost all the difficulties and inconsistencies of the earlier classification of bananas based on assigning scientific names to cultivated varieties. Despite this, the original names are still recognized by some authorities today, leading to confusion.
The currently accepted scientific names for most groups of cultivated bananas are Musa acuminata Colla and Musa balbisiana Colla for the ancestral species, and Musa × paradisiaca L. for the hybrid M. acuminata × M. balbisiana.
Synonyms of M. × paradisica include:
A large number of subspecific and varietial names of M. × paradisiaca, including M. p. subsp. sapientum (L.) Kuntze
Musa × dacca Horan.
Musa × sapidisiaca K.C.Jacob, nom. superfl.
Musa × sapientum L., and a large number of its varietal names, including M. × sapientum var. paradisiaca (L.) Baker, nom. illeg.
Generally, modern classifications of banana cultivars follow Simmonds and Shepherd's system. Cultivars are placed in groups based on the number of chromosomes they have and which species they are derived from. Thus the Latundan banana is placed in the AAB Group, showing that it is a triploid derived from both M. acuminata (A) and M. balbisiana (B). For a list of the cultivars classified under this system see List of banana cultivars.
In 2012, a team of scientists announced they had achieved a draft sequence of the genome of Musa acuminata.
BANANAS & PLANTAINS
In regions such as North America and Europe, Musa fruits offered for sale can be divided into "bananas" and "plantains", based on their intended use as food. Thus the banana producer and distributor Chiquita produces publicity material for the American market which says that "a plantain is not a banana". The stated differences are that plantains are more starchy and less sweet; they are eaten cooked rather than raw; they have thicker skin, which may be green, yellow or black; and they can be used at any stage of ripeness. Linnaeus made the same distinction between plantains and bananas when first naming two "species" of Musa. Members of the "plantain subgroup" of banana cultivars, most important as food in West Africa and Latin America, correspond to the Chiquita description, having long pointed fruit. They are described by Ploetz et al. as "true" plantains, distinct from other cooking bananas. The cooking bananas of East Africa belong to a different group, the East African Highland bananas, so would not qualify as "true" plantains on this definition.
An alternative approach divides bananas into dessert bananas and cooking bananas, with plantains being one of the subgroups of cooking bananas. Triploid cultivars derived solely from M. acuminata are examples of "dessert bananas", whereas triploid cultivars derived from the hybrid between M. acuminata and M. balbinosa (in particular the plantain subgroup of the AAB Group) are "plantains". Small farmers in Colombia grow a much wider range of cultivars than large commercial plantations. A study of these cultivars showed that they could be placed into at least three groups based on their characteristics: dessert bananas, non-plantain cooking bananas, and plantains, although there were overlaps between dessert and cooking bananas.
In Southeast Asia – the center of diversity for bananas, both wild and cultivated – the distinction between "bananas" and "plantains" does not work, according to Valmayor et al. Many bananas are used both raw and cooked. There are starchy cooking bananas which are smaller than those eaten raw. The range of colors, sizes and shapes is far wider than in those grown or sold in Africa, Europe or the Americas.[35] Southeast Asian languages do not make the distinction between "bananas" and "plantains" that is made in English (and Spanish). Thus both Cavendish cultivars, the classic yellow dessert bananas, and Saba cultivars, used mainly for cooking, are called pisang in Malaysia and Indonesia, kluai in Thailand and chuoi in Vietnam. Fe'i bananas, grown and eaten in the islands of the Pacific, are derived from entirely different wild species than traditional bananas and plantains. Most Fe'i bananas are cooked, but Karat bananas, which are short and squat with bright red skins, very different from the usual yellow dessert bananas, are eaten raw.
In summary, in commerce in Europe and the Americas (although not in small-scale cultivation), it is possible to distinguish between "bananas", which are eaten raw, and "plantains", which are cooked. In other regions of the world, particularly India, Southeast Asia and the islands of the Pacific, there are many more kinds of banana and the two-fold distinction is not useful and not made in local languages. Plantains are one of many kinds of cooking bananas, which are not always distinct from dessert bananas.
HISTORICAL CULTIVATION
Farmers in Southeast Asia and Papua New Guinea first domesticated bananas. Recent archaeological and palaeoenvironmental evidence at Kuk Swamp in the Western Highlands Province of Papua New Guinea suggests that banana cultivation there goes back to at least 5000 BCE, and possibly to 8000 BCE. It is likely that other species were later and independently domesticated elsewhere in Southeast Asia. Southeast Asia is the region of primary diversity of the banana. Areas of secondary diversity are found in Africa, indicating a long history of banana cultivation in the region.
Phytolith discoveries in Cameroon dating to the first millennium BCE triggered an as yet unresolved debate about the date of first cultivation in Africa. There is linguistic evidence that bananas were known in Madagascar around that time. The earliest prior evidence indicates that cultivation dates to no earlier than late 6th century CE. It is likely, however, that bananas were brought at least to Madagascar if not to the East African coast during the phase of Malagasy colonization of the island from South East Asia c. 400 CE.
The banana may also have been present in isolated locations elsewhere in the Middle East on the eve of Islam. The spread of Islam was followed by far-reaching diffusion. There are numerous references to it in Islamic texts (such as poems and hadiths) beginning in the 9th century. By the 10th century the banana appears in texts from Palestine and Egypt. From there it diffused into North Africa and Muslim Iberia. During the medieval ages, bananas from Granada were considered among the best in the Arab world. In 650, Islamic conquerors brought the banana to Palestine. Today, banana consumption increases significantly in Islamic countries during Ramadan, the month of daylight fasting.
Bananas were certainly grown in the Christian Kingdom of Cyprus by the late medieval period. Writing in 1458, the Italian traveller and writer Gabriele Capodilista wrote favourably of the extensive farm produce of the estates at Episkopi, near modern day Limassol, including the region's banana plantations.
Bananas were introduced to the Americas by Portuguese sailors who brought the fruits from West Africa in the 16th century.
Many wild banana species as well as cultivars exist in extraordinary diversity in New Guinea, Malaysia, Indonesia, China, and the Philippines.
There are fuzzy bananas whose skins are bubblegum pink; green-and-white striped bananas with pulp the color of orange sherbet; bananas that, when cooked, taste like strawberries. The Double Mahoi plant can produce two bunches at once. The Chinese name of the aromatic Go San Heong banana means 'You can smell it from the next mountain.' The fingers on one banana plant grow fused; another produces bunches of a thousand fingers, each only an inch long.
—Mike Peed, The New Yorker
In 1999 archaeologists in London discovered what they believed to be the oldest banana in the UK, in a Tudor rubbish tip.
PLANTATION CULTIVATION IN THE CARIBBEAN,
CENTRAL & SOUTH AMERICA
In the 15th and 16th centuries, Portuguese colonists started banana plantations in the Atlantic Islands, Brazil, and western Africa. North Americans began consuming bananas on a small scale at very high prices shortly after the Civil War, though it was only in the 1880s that it became more widespread. As late as the Victorian Era, bananas were not widely known in Europe, although they were available. Jules Verne introduces bananas to his readers with detailed descriptions in Around the World in Eighty Days (1872).
The earliest modern plantations originated in Jamaica and the related Western Caribbean Zone, including most of Central America. It involved the combination of modern transportation networks of steamships and railroads with the development of refrigeration that allowed bananas to have more time between harvesting and ripening. North America shippers like Lorenzo Dow Baker and Andrew Preston, the founders of the Boston Fruit Company started this process in the 1870s, but railroad builders like Minor C Keith also participated, eventually culminating in the multi-national giant corporations like today's Chiquita Brands International and Dole. These companies were monopolistic, vertically integrated (meaning they controlled growing, processing, shipping and marketing) and usually used political manipulation to build enclave economies (economies that were internally self-sufficient, virtually tax exempt, and export oriented that contribute very little to the host economy). Their political maneuvers, which gave rise to the term Banana republic for states like Honduras and Guatemala, included working with local elites and their rivalries to influence politics or playing the international interests of the United States, especially during the Cold War, to keep the political climate favorable to their interests.
PEASANT CULTIVATION FOR EXPORT IN THE CARIBBEAN
The vast majority of the world's bananas today are cultivated for family consumption or for sale on local markets. India is the world leader in this sort of production, but many other Asian and African countries where climate and soil conditions allow cultivation also host large populations of banana growers who sell at least some of their crop.
There are peasant sector banana growers who produce for the world market in the Caribbean, however. The Windward Islands are notable for the growing, largely of Cavendish bananas, for an international market, generally in Europe but also in North America. In the Caribbean, and especially in Dominica where this sort of cultivation is widespread, holdings are in the 1–2 acre range. In many cases the farmer earns additional money from other crops, from engaging in labor outside the farm, and from a share of the earnings of relatives living overseas. This style of cultivation often was popular in the islands as bananas required little labor input and brought welcome extra income. Banana crops are vulnerable to destruction by high winds, such as tropical storms or cyclones.
After the signing of the NAFTA agreements in the 1990s, however, the tide turned against peasant producers. Their costs of production were relatively high and the ending of favorable tariff and other supports, especially in the European Economic Community, made it difficult for peasant producers to compete with the bananas grown on large plantations by the well capitalized firms like Chiquita and Dole. Not only did the large companies have access to cheap labor in the areas they worked, but they were better able to afford modern agronomic advances such as fertilization. The "dollar banana" produced by these concerns made the profit margins for peasant bananas unsustainable.
Caribbean countries have sought to redress this problem by providing government supported agronomic services and helping to organize producers' cooperatives. They have also been supporters of the Fair Trade movement which seeks to balance the inequities in the world trade in commodities.
EAST AFRICA
Most farms supply local consumption. Cooking bananas represent a major food source and a major income source for smallhold farmers. In east Africa, highland bananas are of greatest importance as a staple food crop. In countries such as Uganda, Burundi, and Rwanda per capita consumption has been estimated at 45 kilograms per year, the highest in the world.
MODERN CULTIVATION
All widely cultivated bananas today descend from the two wild bananas Musa acuminata and Musa balbisiana. While the original wild bananas contained large seeds, diploid or polyploid cultivars (some being hybrids) with tiny seeds are preferred for human raw fruit consumption. These are propagated asexually from offshoots. The plant is allowed to produce two shoots at a time; a larger one for immediate fruiting and a smaller "sucker" or "follower" to produce fruit in 6–8 months. The life of a banana plantation is 25 years or longer, during which time the individual stools or planting sites may move slightly from their original positions as lateral rhizome formation dictates.
Cultivated bananas are parthenocarpic, i.e. the flesh of the fruit swells and ripens without its seeds being fertilized and developing. Lacking viable seeds, propagation typically involves farmers removing and transplanting part of the underground stem (called a corm). Usually this is done by carefully removing a sucker (a vertical shoot that develops from the base of the banana pseudostem) with some roots intact. However, small sympodial corms, representing not yet elongated suckers, are easier to transplant and can be left out of the ground for up to two weeks; they require minimal care and can be shipped in bulk.It is not necessary to include the corm or root structure to propagate bananas; severed suckers without root material can be propagated in damp sand, although this takes somewhat longer.In some countries, commercial propagation occurs by means of tissue culture. This method is preferred since it ensures disease-free planting material. When using vegetative parts such as suckers for propagation, there is a risk of transmitting diseases (especially the devastating Panama disease).As a non-seasonal crop, bananas are available fresh year-round.
CAVENDISH
In global commerce in 2009, by far the most important cultivars belonged to the triploid AAA group of Musa acuminata, commonly referred to as Cavendish group bananas. They accounted for the majority of banana exports, despite only coming into existence in 1836. The cultivars Dwarf Cavendish and Grand Nain (Chiquita Banana) gained popularity in the 1950s after the previous mass-produced cultivar, Gros Michel (also an AAA group cultivar), became commercially unviable due to Panama disease, caused by the fungus Fusarium oxysporum which attacks the roots of the banana plant. Cavendish cultivars are resistant to the Panama Disease but in 2013 there were fears that the Black Sigatoka fungus would in turn make Cavendish bananas unviable.
Ease of transport and shelf life rather than superior taste make the Dwarf Cavendish the main export banana.
Even though it is no longer viable for large scale cultivation, Gros Michel is not extinct and is still grown in areas where Panama disease is not found. Likewise, Dwarf Cavendish and Grand Nain are in no danger of extinction, but they may leave supermarket shelves if disease makes it impossible to supply the global market. It is unclear if any existing cultivar can replace Cavendish bananas, so various hybridisation and genetic engineering programs are attempting to create a disease-resistant, mass-market banana.
RIPENING
Export bananas are picked green, and ripen in special rooms upon arrival in the destination country. These rooms are air-tight and filled with ethylene gas to induce ripening. The vivid yellow color consumers normally associate with supermarket bananas is, in fact, caused by the artificial ripening process. Flavor and texture are also affected by ripening temperature. Bananas are refrigerated to between 13.5 and 15 °C during transport. At lower temperatures, ripening permanently stalls, and the bananas turn gray as cell walls break down. The skin of ripe bananas quickly blackens in the 4 °C environment of a domestic refrigerator, although the fruit inside remains unaffected.
"Tree-ripened" Cavendish bananas have a greenish-yellow appearance which changes to a brownish-yellow as they ripen further. Although both flavor and texture of tree-ripened bananas is generally regarded as superior to any type of green-picked fruit, this reduces shelf life to only 7–10 days.Bananas can be ordered by the retailer "ungassed" (i.e. not treated with ethylene), and may show up at the supermarket fully green. Guineos verdes (green bananas) that have not been gassed will never fully ripen before becoming rotten. Instead of fresh eating, these bananas are best suited to cooking, as seen in Mexican culinary dishes.A 2008 study reported that ripe bananas fluoresce when exposed to ultraviolet light. This property is attributed to the degradation of chlorophyll leading to the accumulation of a fluorescent product in the skin of the fruit. The chlorophyll breakdown product is stabilized by a propionate ester group. Banana-plant leaves also fluoresce in the same way. Green bananas do not fluoresce. The study suggested that this allows animals which can see light in the ultraviolet spectrum (tetrachromats and pentachromats) to more easily detect ripened bananas.
STORAGE & TRANSPORT
Bananas must be transported over long distances from the tropics to world markets. To obtain maximum shelf life, harvest comes before the fruit is mature. The fruit requires careful handling, rapid transport to ports, cooling, and refrigerated shipping. The goal is to prevent the bananas from producing their natural ripening agent, ethylene. This technology allows storage and transport for 3–4 weeks at 13 °C. On arrival, bananas are held at about 17 °C and treated with a low concentration of ethylene. After a few days, the fruit begins to ripen and is distributed for final sale. Unripe bananas can not be held in home refrigerators because they suffer from the cold. Ripe bananas can be held for a few days at home. If bananas are too green, they can be put in a brown paper bag with an apple or tomato overnight to speed up the ripening process.
Carbon dioxide (which bananas produce) and ethylene absorbents extend fruit life even at high temperatures. This effect can be exploited by packing banana in a polyethylene bag and including an ethylene absorbent, e.g., potassium permanganate, on an inert carrier. The bag is then sealed with a band or string. This treatment has been shown to more than double lifespans up to 3–4 weeks without the need for refrigeration.
FRUIT
Bananas are a staple starch for many tropical populations. Depending upon cultivar and ripeness, the flesh can vary in taste from starchy to sweet, and texture from firm to mushy. Both the skin and inner part can be eaten raw or cooked. The primary component of the aroma of fresh bananas is isoamyl acetate (also known as banana oil), which, along with several other compounds such as butyl acetate and isobutyl acetate, is a significant contributor to banana flavor.
During the ripening process, bananas produce the gas ethylene, which acts as a plant hormone and indirectly affects the flavor. Among other things, ethylene stimulates the formation of amylase, an enzyme that breaks down starch into sugar, influencing the taste of bananas. The greener, less ripe bananas contain higher levels of starch and, consequently, have a "starchier" taste. On the other hand, yellow bananas taste sweeter due to higher sugar concentrations. Furthermore, ethylene signals the production of pectinase, an enzyme which breaks down the pectin between the cells of the banana, causing the banana to soften as it ripens.
Bananas are eaten deep fried, baked in their skin in a split bamboo, or steamed in glutinous rice wrapped in a banana leaf. Bananas can be made into jam. Banana pancakes are popular amongst backpackers and other travelers in South Asia and Southeast Asia. This has elicited the expression Banana Pancake Trail for those places in Asia that cater to this group of travelers. Banana chips are a snack produced from sliced dehydrated or fried banana or plantain, which have a dark brown color and an intense banana taste. Dried bananas are also ground to make banana flour. Extracting juice is difficult, because when a banana is compressed, it simply turns to pulp. Bananas feature prominently in Philippine cuisine, being part of traditional dishes and desserts like maruya, turrón, and halo-halo or saba con yelo. Most of these dishes use the Saba or Cardaba banana cultivar. Bananas are also commonly used in cuisine in the South-Indian state of Kerala, where they are steamed (puzhungiyathu), made into curries, fried into chips (upperi) or fried in batter (pazhampori). Pisang goreng, bananas fried with batter similar to the Filipino maruya or Kerala pazhampori, is a popular dessert in Malaysia, Singapore, and Indonesia. A similar dish is known in the United Kingdom and United States as banana fritters.
Plantains are used in various stews and curries or cooked, baked or mashed in much the same way as potatoes, such as the Pazham Pachadi prepared in Kerala.
Seeded bananas (Musa balbisiana), one of the forerunners of the common domesticated banana, are sold in markets in Indonesia.
FLOWER
Banana hearts are used as a vegetable in South Asian and Southeast Asian cuisine, either raw or steamed with dips or cooked in soups, curries and fried foods. The flavor resembles that of artichoke. As with artichokes, both the fleshy part of the bracts and the heart are edible.
LEAVES
Banana leaves are large, flexible, and waterproof. They are often used as ecologically friendly disposable food containers or as "plates" in South Asia and several Southeast Asian countries. In Indonesian cuisine, banana leaf is employed in cooking method called pepes and botok; the banana leaf packages containing food ingredients and spices are cooked on steam, in boiled water or grilled on charcoal. In the South Indian states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala in every occasion the food must be served in a banana leaf and as a part of the food a banana is served. Steamed with dishes they impart a subtle sweet flavor. They often serve as a wrapping for grilling food. The leaves contain the juices, protect food from burning and add a subtle flavor. In Tamil Nadu (India) leaves are fully dried and used as packing material for food stuffs and also making cups to hold liquid foods. In Central American countries, banana leaves are often used as wrappers for tamales.
TRUNK
The tender core of the banana plant's trunk is also used in South Asian and Southeast Asian cuisine, and notably in the Burmese dish mohinga.
FIBER
TEXTILES
The banana plant has long been a source of fiber for high quality textiles. In Japan, banana cultivation for clothing and household use dates back to at least the 13th century. In the Japanese system, leaves and shoots are cut from the plant periodically to ensure softness. Harvested shoots are first boiled in lye to prepare fibers for yarn-making. These banana shoots produce fibers of varying degrees of softness, yielding yarns and textiles with differing qualities for specific uses. For example, the outermost fibers of the shoots are the coarsest, and are suitable for tablecloths, while the softest innermost fibers are desirable for kimono and kamishimo. This traditional Japanese cloth-making process requires many steps, all performed by hand.
In a Nepalese system the trunk is harvested instead, and small pieces are subjected to a softening process, mechanical fiber extraction, bleaching and drying. After that, the fibers are sent to the Kathmandu Valley for use in rugs with a silk-like texture. These banana fiber rugs are woven by traditional Nepalese hand-knotting methods, and are sold RugMark certified.
In South Indian state of Tamil Nadu after harvesting for fruit the trunk (outer layer of the shoot) is made into fine thread used in making of flower garlands instead of thread.
PAPER
Banana fiber is used in the production of banana paper. Banana paper is made from two different parts: the bark of the banana plant, mainly used for artistic purposes, or from the fibers of the stem and non-usable fruits. The paper is either hand-made or by industrial process.
WIKIPEDIA
My father used to work for a company called AAA Trucking back in the late '70s and '80s. Here he is posing with one of the company's old "B" model Mack trucks (I believe they were approximately 1962 vintage) on US route 5 (South Main Street) in the Warehouse Point section of East Windsor, CT. He's parked across the street from his parents' house; he probably stopped for lunch break.
usei Feltros Santa Fé
pçs que remetem a pensar sobre o dia do nascimento de Jesus - na simplicidade
adorei fazer esses enfeites
inspiração internet
Demel
The title of this article is ambiguous. Other uses, see Demel (disambiguation).
K.u.K. Hofzuckerbäcker Ch Demel 's Söhne GmbH
Founded in 1786
Coffee and pastry industry
Products Coffee, tea, cakes
website www.Demel.at
Interior furnishings from Komptoir Demel in Vienna, from Portois Fix
When decorating goods Visitors may watch.
Demel is one of the most famous Viennese pastry at the carbon (cabbage) market (Kohlmarkt) 14 in the first Viennese district Innere Stadt. Demel was a k.u.k. Hofzuckerbäcker and runs this item today in public.
History
1778 came the of Wurttemberg stemming confectioner Ludwig Dehne to Vienna. 1786, he founded his pastry shot at the place of St. Michael. Dehne died in 1799 of tuberculosis. His widow then married the confectioner Gottlieb Wohlfahrt. In 1813 they bought the house in St. Michael's Square 14. Despite numerous innovations such as frozen the company's finances could not be rehabilitated. After the death of Gottlieb Wohlfahrt in 1826 the widow and her son from her first marriage August Dehne succeeded but the economic boom. August Dehne managed to great wealth, he invested in land. As the son of August Dehne struck another career as a lawyer, Dehne sold the confectionery in 1857 to his first mate Christoph Demel.
Demel also had success in the continuation of the company and established it to a Viennese institution. After the death of Christoph Demel in 1867 his sons Joseph and Charles took over the business, which is why it since "Christoph Demel 's Söhne" means. On request Demel received 1874 the Hoflieferantentitel (the titel as purveyor to the court). The proximity to the Imperial Palace directly opposite made business more profitable. The Hofburg borrowed from Demel occasionally staff and tableware for special occasions such as proms and parties. Recent developments in the art of confectionery were brought from Paris. Trained at Demel, professionals quickly found employment.
1888 Old Burgtheater was demolished at Michael's place and transformed the place. Demel had to move out of the house and he moved to the Kohlmarkt 14. The new store inside was equipped inside with high costs by purveyor to the court Portois & Fix. The interior is decorated in the style of Neo-Rococo with mahogany wood and mirrors. Regulars were members of the Viennese court as Empress Elisabeth, and other prominent members of the Vienna society of the time, the actress Katharina Schratt and Princess Pauline von Metternich. A peculiarity of Demel from the time of the monarchy is that the always female attendance, which originally was recruited from monastic students, is dressed in a black costume with a white apron. They are called Demelinerinnen and address the guest traditionally in a special "Demel German", which is a polite form of the third person plural, omitting the personal salutation and with questions such as "elected Have you?" or "want to eat?" was known.
After the death of Joseph and Carl Demel took over Carl's widow Maria in 1891 the management. She also received the k.u.k. Hoflieferantentitel. From 1911 to 1917 led Carl Demel (junior) the business and then his sister Anna Demel (4 March 1872 in Vienna - November 8, 1956 ibid ; born Siding). Under her leadership, the boxes and packaging were developed by the Wiener Werkstätte. Josef Hoffmann established in 1932 because of a contract the connection of the artist Friedrich Ludwig Berzeviczy-Pallavicini to Anna Demel. The design of the shop windows at that time was an important means of expression of the shops and there were discussions to whether they should be called visual or storefront (Seh- or Schaufenster - display window or look window). While under the Sehfenster (shop window) an informative presentation of goods was understood, the goods should be enhanced by staging the showcase. From 1933 until his emigration in 1938 took over Berzeviczy-Pallavicini the window dressing of Demel and married in 1936 Klara Demel, the adopted niece of Anna Demel.
During the Nazi regime in Austria the confectioner Demel got privileges from the district leadership because of its reputation. Baldur von Schirach and his wife took the confectioner under their personal protection, there were special allocations of gastronomic specialties from abroad in order to continue to survive. But while the two sat in the guest room and consumed cakes, provided the Demelinerinnen in a hallway between the kitchen and toilet political persecutws, so-called U-Boats. Those here were also hearing illegal radio stations and they discussed the latest news.
1952 Anna Demel was the first woman after the war to be awarded the title Kommerzialrat. She died in 1956. Klara Demel took over the management of the bakery. Berzeviczy-Pallavicini, who lived in the United States until then returned to Vienna. After Clara's death on 19 April 1965, he carried on the pastry. During his time at Demel he established the tradition to make from showpieces of the sugar and chocolate craft extravagant neo-baroque productions. Baron Berzeviczy sold the business in 1972 for economic reasons to the concealed appearing Udo Proksch, who established in 1973 in the first floor rooms for the Club 45; also Defence Minister Karl Lütgendorf had his own salon. After Proksch was arrested in 1989 in connection with the Lucona scandal, he sold Demel to the non-industry German entrepreneur Günter Wichmann. 1993 it came to insolvency. Raiffeisen Bank Vienna as principal creditor, acquired the property in 1994 from the bankrupt company to initially continue itself the traditional Viennese company through a subsidiary. In the process of the renovation in March 1995 on the fourth floor were mura painting from the 18th century exposed and the baroque courtyard covered by a glass construction which since the re-opening on 18 April 1996 can be used as Schanigarten (pavement café) or conservatory.
In 2002 the catering company Do & Co took over the Demel. The company was awarded with the "Golden Coffee Bean " of Jacobs coffee in 1999. Demel now has additional locations in Salzburg and New York.
Products
Demel chocolate products
One of the most famous specialty of the house is " Demel's Sachertorte" . The world-famous Sachertorte was invented by Franz Sacher, but completed only in its today known form by his son Eduard Sacher while training in Demel. After a 1938 out of court enclosed process occurred after the Second World War a till 1965 during dispute between Demel and the Sacher Hotel: The hotel insisted on its naming rights, Demel, however, could pointing out already since the invention of the "Original Sacher" called pie "having used the denomination". Demel had after the death of Anna Sacher in 1930, under defined conditions, the generation and distribution rights for "Eduard-Sacher-Torte" received. The dispute was settled in favor of the Hotel Sacher and the Demelsche cake is today, "Demel 's Sachertorte" and is still made by hand. While a layer of apricot jam under the chocolate icing and another in the center of the cake can be found in the "Original Sacher-Torte", is in "Demel 's Sachertorte " the layer in the middle omitted.
Besides the Sachertorte helped another specialty the pastry to world fame: the original gingerbread figures whose modeling came from the collection of Count Johann Nepomuk Graf Wilczek on Castle Kreuzenstein. Then there are the Demel cake (almond-orange mass with blackcurrant jam, marzipan and chocolate coating), Anna Torte, Dobos cake, cake trays, Russian Punch Cake, Esterházy cake, apple strudel and other confectionary specialties. Popular with many tourists are the candied violets with which Demel earlier supplied the imperial court and they allegedly have been the Lieblingsnaschereien (favorite candies) of Empress Elisabeth ("Sisi"). Rooms in the upper floors as the Pictures Room, Gold Room and the Silver rooms are rented for events. In addition to the pastry shop Demel operates, as it did at the time of the monarchy, a catering service, after the re-opening in 1996 as well as storage, shipping and packaging was desettled in the 22nd District of Vienna. Demel is also responsible for the catering at Niki Aviation.
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Summer camp from the 2000s, where my niece attended. This disposable originally belonged to my sister.
Taken with my eighty-second camera.
Camera: FujiFilm QuickSnap One-Time-Use camera (35mm)
Film: Fuji Film Color 400
Date: circa 2004(?)
Location: Southern Illinois
FujiFilm QuickSnap 06df
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