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Gu (Chinese: 蛊) or jincan (Chinese: 金蠶) was a venom-based poison associated with cultures of south China, particularly Nanyue.The traditional preparation of gu poison involved sealing several venomous creatures (e.g., centipede, snake, scorpion) inside a closed container, where they devoured one another and allegedly concentrated their toxins into a single survivor, whose body would be ...
White Boar badge with Richard III's motto Loyaulte me lie ("Loyalty binds me"). Richard and his son standing on boars in a contemporary heraldic roll by John Rous. The White Boar was the personal device or badge of the English King Richard III of England (1452–1485, reigned from 1483), and is an early instance of the use of boars in heraldry.
The standard lexical sets for English introduced by John C. Wells in his 1982 Accents of English are in wide usage. Wells defined each lexical set on the basis of the pronunciation of words in two reference accents, which he calls RP and GenAm. [6] "RP" refers to Received Pronunciation, the traditionally prestigious accent in England. [7]
The boar's head is a common charge, and in English heraldry is traditionally shown attached to its neck. In Scottish and Welsh heraldry, however, it terminated behind the ears. In the first case, the boar's head is described as being couped or erased at the neck, while in the latter it is couped or erased close. [4]
The boar was a symbol of war. Tacitus tells us that the Aesti (a Germanic or Celtic tribe) wore boar symbols into battle. On the Celtic Gundestrup cauldron, soldiers wear boar crested helmets. The Roman Legion XX, stationed in Chester, adopted the boar as an emblem. It was also a symbol of the hunt. Celtic hunter-gods depicted with boar imagery ...
Gui made with pig or cow's intestines is collectively called naejang gui (내장구이) or yang gui (양구이). Makchang gui (막창구이): grilled pork large intestines prepared like samgyeopsal and galbi, and often served with a light doenjang sauce and chopped scallions. It is very popular in Daegu and the surrounding Gyeongsang region.
Twrch Trwyth (Welsh pronunciation: [tuːɾχ tɾʊɨθ]; also Welsh: Trwyd), is a fabulous wild boar from the Legend of King Arthur, of which a richly elaborate account of its hunt described in the Welsh prose romance Culhwch and Olwen, probably written around 1100.
Originally a dish of the Teochew people called "gu chai gue" (Chinese script: 韭菜馃) in the Teochew language, these are steamed dumplings made from rice powder and a filling of garlic chives. The dipping sauce for this dish is soy sauce which often is spiced with dried chili flakes. This particular version was fried to give it a crispy texture.