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Bottle gourd curry. The bottle gourd has been recovered from archaeological contexts in China and Japan dating to c. 8,000–9,000 BP, [12] whereas in Africa, despite decades of high-quality archaeobotanical research, the earliest record of its occurrence remains the 1884 report of a bottle gourd being recovered from a 12th Dynasty tomb at ...
Hulu Sheng is the Han Chinese name of the gourd mouth organ and has different names in different minority groups in southern China, such as Ang in Yi, Maniu in Lisu and Nuo in Lahu. [3] Commonly, the instrument is made of a dried gourd bottle as the windchest with its narrow neck as the mouthpiece. [1]
Li Tieguai (Chinese: 李鐵拐; lit. 'Iron Crutch Li') is a figure in Chinese folklore and one of the Eight Immortals in the Taoist pantheon. He is sometimes described as irascible and ill-tempered, but also benevolent to the poor, sick and the needy, whose suffering he alleviates with special medicine from his bottle gourd.
Many gourds have large, bulbous bodies and long necks, such as Dipper Gourds, many variations of Bottle Gourd and caveman club gourds. One of the earliest domesticated types of plants, subspecies of the bottle gourd, Lagenaria siceraria, have been discovered in archaeological sites dating from as early as 13,000 BC. Gourds have had numerous ...
This recipe, from the pages of Lisa Food: A Gluten-Free Cookbook by Andrea Donadio and Lisa Predko, is guaranteed to be a good addition to your Thanksgiving meal and for the rest of the gourd season.
It is called "gourd head" because the pig's large intestine looks like the top of a gourd. It originated as street food during the Northern Song dynasty. Since then, the dish has evolved to include variations with meat fillings inside the pig's large intestine, as well as the inclusion of other ingredients. Pictured with bottle of Ice Peak soda ...
Buffalo Blitz Bites. For these Buffalo Blitz Bites, we took classic Buffalo chicken dip mix—chopped chicken, cream cheese, cheddar, blue cheese, hot sauce, and chives—and baked it into a crisp ...
In Uruguay and Brazil, the traditional gourd is usually big with a corresponding large hole. In Argentina (especially in the capital Buenos Aires), the gourd is small and has a small hole and people sometimes add sugar for flavor. In Uruguay, people commonly walk around the streets toting a mate and a thermos with hot water. In some parts of ...