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Before she invented the white cane, Guilly d’Herbemont was active in helping the blind community. She frequently accompanied the blind through Paris crossroads (1). In one instance, while she was helping a group of blind people to cross a Parisian boulevard, a car appeared that nearly knocked everyone down (2).This was what gave her the ...
A cachaçaria in Minas Gerais, Brasil. Sugar production was mostly switched from the Madeira islands to Brazil by the Portuguese in the 16th century. In Madeira, aguardente de cana is made by distilling sugar cane juice into liquor, and the pot stills from Madeira were brought to Brazil to make what today is also called cachaça. [6]
Since Cao, Du Kang has also been used as a metonym for any good alcohol. Ruan Ji references Du Kang in his attributed guqin piece Jiukuang. [1] A modern Chinese wine brand carries the name. Du Kang's son Heita is sometimes said to have accidentally invented Chinkiang vinegar when his forgetfulness allowed a vat to spoil. [2]
Akpeteshie is a liquor produced by distilling palm wine or sugar cane, primarily in the region of Western Africa.It is the national spirit of Ghana.In Nigeria it is known as Ògógóró (Ogog'), a Yoruba word, usually distilled locally from fermented Raffia palm tree juice, where it is known as the country's homebrew. [1]
Sugarcane or other canes; a general term for rum, or any hard liquor from sugar; Caña (Chilean slang), a hangover; Caña blanca, a white rum from a sugar and molasses mixture, without dark molasses or caramel, without oak ageing; a nickname for Orujo, hard liquor from grape pressings (pomace)
A long cane, the primary mobility tool for the visually impaired. A white cane is a device used by many people who are blind or visually impaired.A white cane primarily allows its user to scan their surroundings for obstacles or orientation marks, but is also helpful for onlookers in identifying the user as blind or visually impaired and taking appropriate care.
The drink shares its name with the balché tree (Lonchocarpus violaceus), the bark of which is fermented in water together with honey from the indigenous stingless bee. [ 38 ] Tepache is a mildly alcoholic beverage indigenous to Mexico that is created by fermenting pineapple , including the rind, for a short period of three days.
The most common "Medio y Medio" is the one produced by Roldós, a local restaurant that claims having invented the mixture. "Medio y medio" is also the name for another cocktail, made with White Vermouth and "Caña" (literally "cane"), a 35–50% alcoholic beverage distilled from sugar cane.