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The saola was the first large mammal to be discovered in the area for 50 years. [9] Observations of live saola have been few and far between, restricted to the Annamite Range. [10] The scientific name of the saola is Pseudoryx nghetinhensis. It is the sole member of the genus Pseudoryx and is classified under the family Bovidae.
The majority of phylogenetic work based on ribosomal DNA, chromosomal analysis, autosomal introns and mitochondrial DNA has recovered three distinctive subtribes of Bovini: Pseudorygina (represented solely by the saola), Bubalina (represented today by the genera Syncerus and Bubalus), and Bovina (represented today by the genera Bison and Bos).
The Saola Working Group is a coalition that includes about 40 experts from the forestry departments of Laos and Vietnam, Vietnam's Institute of Ecology and Biological Resources, Vinh University, biologists and conservationists from Wildlife Conservation Society and the World Wildlife Fund.
South. Ham – especially country ham – is a more common Christmas main dish in the South than elsewhere in the country, along with sides including mac & cheese and cornbread.Lechon, or spit ...
This is a list of soul foods and dishes.Soul food is the ethnic cuisine of African Americans that originated in the Southern United States during the era of slavery. [1] It uses a variety of ingredients and cooking styles, some of which came from West African and Central African cuisine brought over by enslaved Africans while others originated in Europe.
Every so often we hear horrifying stories of modern day cannibalism. In 2012, a naked man attacked and ate the face of a homeless man in Miami.That same year, a Brazilian trio killed a woman and ...
Check out the slideshow above to discover Adam's top 12 places to eat in America. Become a KD VIP to save your favorite recipes from anywhere to your recipe box, and visit @KitchenDaily on Twitter ...
In addition, unlike the uplands, the lowlands' protein came mostly from coastal seafood and game meats. Much of the diet involved the use of peppers, as it still does today. [39] Although the American colonists had an inherent disdain for French food as well as many of the native foods, the French had no such disdain for indigenous foodstuffs.