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Introduction: British Cuisine Overview

British cuisine has been influenced by a history of invasions and colonization, resulting in a diverse culinary culture. From fish and chips to shepherd’s pie, British cuisine is often associated with comfort food. However, it is also characterized by a variety of international flavors and regional specialties.

Traditional British Dishes with Roots in Other Countries

Many traditional British dishes have roots in other countries, such as Indian curry and Chinese stir-fry. The full English breakfast, for example, includes components that originated from different parts of the world, including eggs and bacon from North America, sausage from Germany, and black pudding from France. Similarly, fish and chips, while often considered quintessentially British, has its origins in the Jewish community in London.

Unique British Dishes Found Only in the UK

Despite its international influence, there are several dishes that are unique to the UK. One such dish is haggis, a savory pudding made from sheep’s organs, oatmeal, and spices. Another is the Cornish pasty, a pastry filled with meat, potatoes, and vegetables, originating from Cornwall. Additionally, the Scottish dish of Cullen skink, a soup made with smoked haddock, potatoes, and onions, is a distinct and flavorful offering.

Regional British Food Specialities

British cuisine is also characterized by regional specialties, each with its own unique flavors and ingredients. For example, the North East of England is known for its stotty cake, a flatbread with a chewy texture, while the West Country’s cheddar cheese is famous worldwide. In Scotland, the Orkney Islands are renowned for their high-quality beef, while Lancashire is home to the popular dish of hotpot, a meat and potato stew topped with pastry.

Modern British Cuisine: Innovations and Fusions

In recent years, modern British cuisine has seen a rise in innovation and fusion. Chefs have begun to experiment with traditional British ingredients, such as game meats, and incorporate them into new and exciting dishes. Additionally, fusion cuisine has become increasingly popular, blending traditional British flavors with international influences, such as in the form of Indian-inspired curries made with British ingredients.

Conclusion: British Cuisine’s Place in the Culinary World

British cuisine may not have the same level of recognition as some of its international counterparts, but it is a diverse and flavorful cuisine with a rich history. From traditional dishes with international roots to regional specialties and modern innovations, British cuisine offers a unique culinary experience. Its place in the culinary world is a testament to its enduring popularity and influence.

Introduction: American Cuisine

When most people think of American food, they might imagine hamburgers, hot dogs, and apple pie. However, American cuisine is incredibly diverse and has been influenced by various cultures and regions throughout its history. The United States is home to a plethora of unique dishes that cannot be found anywhere else.

The Influence of Immigrants on American Food

Immigrants have played a significant role in shaping American cuisine. For example, Italian immigrants introduced pizza and pasta dishes to the American diet, while Chinese immigrants brought over dishes such as chop suey and egg rolls. Mexican immigrants introduced tacos, burritos, and other dishes that have become staples of American cuisine. The blending of different cultures has resulted in unique fusion dishes, such as Korean BBQ tacos or sushi burritos.

Regional Cuisine in the United States

Each region of the United States has its own distinctive cuisine, largely influenced by the ingredients and cooking techniques available in that area. For example, Southern cuisine is known for dishes such as fried chicken, biscuits and gravy, and gumbo. New England cuisine is characterized by seafood dishes, such as clam chowder and lobster rolls. Tex-Mex cuisine is a fusion of Mexican and American cuisine, featuring dishes such as chili con carne and fajitas.

Fast Food and Chain Restaurants

Fast food and chain restaurants have also played a significant role in shaping American cuisine. Some dishes that originated in these establishments, such as the Big Mac and the Whopper, have become iconic American foods. However, these foods are often criticized for being unhealthy and contributing to the obesity epidemic in the United States.

Modern American Culinary Trends

In recent years, there has been a trend towards healthier and more sustainable food options in the United States. Plant-based and vegetarian diets have become more popular, and there has been a focus on locally-sourced and organic ingredients. Chefs are also experimenting with new flavor combinations and techniques, resulting in exciting new dishes such as avocado toast and ramen burgers.

Conclusion: Unique American Dishes

American cuisine is incredibly diverse and has been influenced by a variety of cultures and regions. While some dishes, such as hamburgers and hot dogs, may be associated with American cuisine, there are many unique dishes that cannot be found anywhere else in the world. From Southern fried chicken to Tex-Mex fajitas to fusion cuisine, American food has something to offer for everyone.

Introduction: Uruguayan Cuisine

Uruguayan cuisine is a reflection of the country’s history and culture. It is a blend of Spanish and Italian influences with a touch of indigenous flavors. Uruguay is home to some of the best beef in the world, which is why meat is a staple in their cuisine. The country is also known for its seafood, cheese, and wine. Uruguayan cuisine is not as well-known as its neighboring countries, but it is something that is worth discovering.

Traditional Uruguayan Dishes

Uruguayans take their food seriously, and their traditional dishes are a testament to that. The most famous dish is the chivito, which is a sandwich made of beef, ham, cheese, bacon, lettuce, tomato, and mayonnaise. Another popular dish is the asado, which is a barbecue that consists of various cuts of beef, sausages, and other meats. Milanesa is also a favorite, which is a breaded meat cutlet that can be made of beef, chicken, or pork. And lastly, empanadas are a staple, which are pastry shells filled with meat, cheese, or vegetables.

Unique Flavors of Uruguayan Cuisine

Uruguayan cuisine has its unique flavors that set it apart from other South American countries. One of the unique flavors is the use of chimichurri, which is a sauce made of parsley, garlic, and oil. Chimichurri is typically served with grilled meats and is a favorite among Uruguayans. Another flavor that is unique to Uruguay is the use of dulce de leche, which is caramelized milk. Dulce de leche is used in desserts, cakes, and pastries, and is a staple in Uruguayan cuisine.

The Influence of Spanish and Italian Cuisine

Uruguay was once a Spanish and Italian colony, and their influence can be seen in Uruguayan cuisine. Spanish influence can be seen in the use of olive oil, saffron, and paprika, while Italian influence can be seen in the use of pasta, pizza, and cheese. The blending of these two cuisines has resulted in the creation of unique dishes that are distinct to Uruguayan cuisine.

The Role of Meat in Uruguayan Cuisine

Meat is a staple in Uruguayan cuisine, and it is something that the country takes pride in. Uruguay is home to some of the best beef in the world, and it is the main ingredient in many traditional dishes. The asado is a quintessential Uruguayan dish, and it is an event that is celebrated with family and friends. Uruguayans take their meat seriously, and they believe that the best way to cook meat is on a wood-fired grill.

Conclusion: Discovering Uruguayan Cuisine

Uruguayan cuisine is a hidden gem that is waiting to be discovered. It is a reflection of the country’s history and culture, and it is something that is worth trying. Uruguayans take pride in their food, and they believe that their cuisine is something that sets them apart from other South American countries. When visiting Uruguay, make sure to try their traditional dishes, and discover the unique flavors that make Uruguayan cuisine one of a kind.

Introduction: Uzbek cuisine and its diversity

Uzbek cuisine is renowned for its rich, diverse flavors and unique cooking techniques that have been honed over centuries. It is a fusion of various cultures and ethnicities, reflecting the country’s position at the crossroads of the ancient Silk Road. The country’s fertile soil and favorable climate have also contributed to its diverse culinary traditions.

Uzbek cuisine is predominantly meat-based, with lamb, beef, and chicken being the most commonly used meats. Rice is a staple ingredient in most Uzbek dishes, along with vegetables and herbs like carrots, onions, tomatoes, and cilantro. The cuisine is also characterized by its heavy use of spices, particularly cumin, coriander, and chili peppers.

Historical influences on Uzbek cuisine

Uzbekistan’s location has made it an important center of trade and commerce, with many cultural and historical influences shaping its cuisine. Over the centuries, the country has been ruled by various empires, including the Persian Samanid dynasty and the Mongol Empire. These influences can be seen in the use of spices, cooking techniques, and ingredients such as dried fruit, nuts, and saffron.

The country’s Islamic heritage has also had a significant impact on its cuisine, with many dishes being prepared in accordance with religious practices, such as sacrificing animals in a halal manner. The influence of the nomadic lifestyle of the Uzbek people can also be seen in the use of meat as a staple ingredient in their cuisine.

Popular Uzbek dishes known worldwide

Uzbek cuisine is increasingly gaining recognition on the world stage, with some dishes becoming particularly popular in international markets. One of the most famous Uzbek dishes is plov, a savory rice dish made with meat, onions, and carrots, often flavored with cumin and other spices. Another popular dish is shashlik, grilled skewers of marinated meat that are commonly served at outdoor gatherings and festivals.

Other well-known Uzbek dishes include lagman, a noodle soup with vegetables and meat, and manti, steamed dumplings filled with spiced meat and onions. Uzbekistan is also known for its wide variety of bread, with many different types of flatbreads and leavened breads being baked across the country.

Regional variations within Uzbek cuisine

Uzbek cuisine varies considerably across different regions of the country, with each region having its own unique dishes and cooking styles. In the western region of Karakalpakstan, for example, seafood dishes like fried carp and sturgeon are popular due to the proximity to the Aral Sea. In the eastern region of Fergana, the cuisine is heavily influenced by the neighboring countries of Kyrgyzstan and Tajikistan, with dishes like somsa, a savory pastry filled with meat and onions, being particularly popular.

In the central region of Bukhara, the cuisine is characterized by the use of dried fruit and nuts in dishes like shakarob, a sweet and savory stew made with lamb and apricots. In the southern region of Surkhandarya, the cuisine is spicier and more heavily influenced by neighboring countries like Afghanistan and Pakistan.

Unique Uzbek dishes: from plov to shurpa

While many Uzbek dishes have influences from neighboring countries, there are also a number of unique dishes that are specific to Uzbek cuisine. One such dish is shurpa, a hearty soup made with meat, vegetables, and spices. The soup is typically cooked over an open fire and is a staple dish during the winter months.

Another unique Uzbek dish is samosa, a savory pastry filled with minced meat, onions, and spices. The pastry is similar to Indian samosas, but the filling is distinctively Uzbek in flavor. Non bread, a round, flatbread that is traditionally baked in a clay oven, is also a staple of Uzbek cuisine.

Conclusion: Uzbek cuisine and its cultural significance

Uzbek cuisine is a testament to the country’s rich cultural heritage and its position as a crossroads of the ancient Silk Road. The cuisine reflects the influences of various empires, religions, and ethnicities that have left their mark on the country over the centuries. The diversity of Uzbek cuisine is a source of pride for the Uzbek people and an important aspect of their cultural identity. As the cuisine gains international recognition, it serves as a bridge between different cultures and a celebration of Uzbekistan’s culinary traditions.

Cyprus – an island in the Mediterranean Sea with a turbulent history and a divided country since the Turkish invasion in 1974. How did it come about and can there be a reunion?

The History of Cyprus

How did the invasion by Turkey and the resulting division come about? As is often the case, the causes lie quite far in the past. In 1878, following the Congress of Berlin in June-July of the same year, Cyprus became a sort of British protectorate. In 1914 Great Britain annexed the island. In the Peace Treaty of Lausanne at the end of the Greco-Turkish War of 1919-1922, Turkey recognized British annexation and formally renounced Cyprus. In 1925 Cyprus became a crown colony. However, the Greek Cypriots wanted the island to be annexed to Greece, the Enosis. However, it was believed in Great Britain that the island could not be dispensed with from a strategic and military point of view. In 1931 there was unrest, which was put down by the British colonial power. Cyprus played no role in World War II, but during the Cold War and after the founding of NATO, the island was of great importance for espionage flights and as a base for nuclear bombers. It was therefore clear to Great Britain that the island as a whole had to remain a British base.

In 1950 the Orthodox Church in Cyprus made a new push towards independence. In an unofficial poll, a majority of Cypriots voted in favour, but this was ignored by the British government. The newly elected Archbishop of Cyprus Makarios III. Not content with that, the Greek government under Prime Minister Alexandros Papagos was forced into action by threatening to take the Cyprus case to the UN. British Prime Minister Antony Eden then countered that the Cyprus issue also concerned Turkey, trying to play Greece and Turkey off against each other. Turkey responded accordingly, threatening to consider the Lausanne Treaty lapsed, which would mean that Cyprus would have to be handed back to Turkey accordingly. The British tactical maneuver made Ankara a player in the Cyprus poker game; At the same time, London used this tactic to trigger a new Greek-Turkish conflict. But Great Britain not only pursued its divide et impera policy towards Athens and Ankara, but now also played the ethnic groups on Cyprus off against each other.

In 1955, the Greek Cypriot underground organization EOKA started fighting. Turkish Cypriots were suspicious of the Enosis movement, fearing that joining Greece could lead to discrimination. They wanted to maintain the status quo and therefore increasingly turned to Great Britain. In order to save their own strength, they set up a special police unit made up of Turkish Cypriots to combat EOKA, and their deployment inevitably led to a confrontation with EOKA. With British tolerance, the Turkish general staff also built up an armed underground organization. The political goals of the Turkish side changed during the conflict from the initial desire to maintain the status quo to the partition of the island, Turkish Taksim. In 1958 there were first clashes between the TMT and the EOKA. In the course of this, civil war-like conditions ensued. The British’s failed Suez adventure diminished the island’s strategic value. The USA built up pressure because they saw the quarrels between NATO allies Greece and Turkey as a threat to NATO’s south-eastern flank. A solution was worked out in talks in 1959; However, this without the participation of the Cypriots, who saw themselves disadvantaged. In truth, this solution only served to settle the dispute within NATO, it did not resolve the conflicts on Cyprus itself.

How the division came about

The conflicts intensified. Makarios realized that partition or independence was the only option. While the Greek population wanted enosis, the Turkish population was divided. The more moderate group was for an independent Cyprus, the radical group for partition. An additional problem was that Makarios rejected de facto equality between Turks and Greeks, which was unacceptable given the ratio of 80:18 (Turks to Greeks) for the Turkish majority, since Makarios wanted a privileged partnership for the minority. The conflict erupted openly in 1963 when Makarios wanted to push through 13 constitutional amendments, including the abolition of the Turkish vice president’s absolute veto power, without offering any compensation to the other side. This plunged Cyprus into a serious state crisis. Both sides kept heating up the conflict, so that towards the end of 1963 one could speak of civil war-like conditions. The inner-Cypriot confrontation spread to the mother countries.

When a direct Greek-Turkish clash threatened in December 1963, US President Lyndon B. Johnson intervened and prevented the outbreak of war between Greece and Turkey. Shortly thereafter, he suggested sending a NATO contingent, which Makarios rejected, however, and whereupon he turned to the Soviets. Nikita Khrukhchev willingly got involved. This ultimately led to the stationing of a UN peacekeeping force, the UNFICYP. Before this arrived, however, it escalated again in Cyprus. In late May 1964, Turkish President Mustafa Ismet Inönü ordered a military invasion of Cyprus for early June. Only through massive pressure in the form of a threatening letter was Johnson able to avert the invasion at the last moment. The Turkish government interpreted the Montreux Straits Agreement of 1936 so liberally that it was possible for the Soviets to bring a fleet into the Mediterranean which, as the so-called Eskadra, caused problems for NATO strategists for years.

The Americans got involved again. Several plans were drawn up together with British Foreign Secretary Dean Rusk to solve the Cyprus problem. All plans had in common that the state existence of Cyprus should be eliminated and Greece should be connected. In return, Turkey should receive territorial compensation from Greece, the so-called double enosis. Turkey agreed in principle, but Greek Prime Minister Georgios Papandreou had qualms about imposing such a solution on Cyprus. Although Turkey had renounced the invasion, the Turkish air force intervened in the renewed fighting at Kokkina in the Tillyria region and occupied Greek Cypriot villages with napalm bombs. When the Soviet Union got involved, the Greek government reacted nervously. In discussions with the Americans and British, the conception that went down in history as the “enosis per putsch” was developed: it was planned for Greece to organize a coup d’etat on Cyprus, get rid of Makarios and then immediately annex Cyprus should proclaim to Greece. According to the plan, the Americans and British would prevent Turkey from reacting too hastily. As soon as the situation calmed down, the Greek and Turkish governments would agree on compensation. Ultimately, this plan was not implemented, after which the Americans withdrew from active Cyprus policy for the time being.

The invasion of Turkey

Then, in 1967, something happened that further aggravated the situation. Right-wing officers led by Georgios Papadopoulos seized power in the “Colonel Putsch” and established a military dictatorship in Greece. The diplomatic position of Greece and its military presence in Cyprus were weakened by the foreign policy amateurism of the military. The idea that the dictatorship would be imported when the island was annexed to Greece led to a strong cooling off of the desire for enosis among many Cypriots. Makarios then distanced himself from Greece, but made the mistake of not normalizing relations with the Turkish Cypriots and did not give up the blockade policy. The Greek military junta felt provoked by his behavior and tried to discredit Makarios and, if necessary, eliminate him. This in turn provoked the Turkish Cypriots.

In the 1970 general election, the Communist Party became Cyprus’s strongest party. The United States then referred to Cyprus as the Cuba of the Mediterranean, and the secret services of Greece and the United States coordinated efforts to overthrow Makarios. The October 1973 Yom Kippur War in the Middle East once again highlighted the strategic importance of Cyprus. Around the same time, students at the Athens Polytechnic rebelled, dictator Georgios Papadopoulos was overthrown, and the head of the military police, Dimitrios Ioannidis, became the new dictator of Greece. The student uprising had shown that the junta’s days were numbered. In order to consolidate his position, Ioannidis urgently needed success, and he believed he could achieve this in the field of Cyprus policy. He decided to carry out the 1964 “enosis per coup” plan. The Athenian secret service was instructed by Ioannidis to prepare a coup d’etat against Makarios, and the terrorist group EOKA B, which had been set up by Grivas during the dictatorship, increased its activity. On July 15, 1974, the coup d’état began with an assassination attempt on Makarios, which failed. The putsch had actually failed, but the putschists did not give up. Since they could not find a presentable collaborator, they appointed Nikos Sampson, notorious as a “Turkish killer”, as president. However, the fact that this massively provoked the Turkish side is only a convenient pretext – after all, the Turkish invasion had been prepared for a long time since 1964.

On July 20, 1974, Turkish forces landed near Kyreneia. On July 23, the military junta in Athens was overthrown. A day later, former Prime Minister Kostas Karamanlis returned to Greece from exile in Paris and resumed the post of Prime Minister. In order to be able to dispose of the Greek armed forces in a possible war with Turkey, Greece withdrew from the military part of NATO on this day. This was a serious mistake because NATO was willing to mediate. This first phase of unilateral military intervention by invading Turkish forces through the right of intervention to restore the status quo ante is considered by some to be justified. Had Ecevit been content with restoring the status quo ante, he would have proved himself a great statesman. Through moderation he would have brought his country closer to Europe. Instead, he piled up obstacles in Turkey’s path to Europe, and the military in Ankara, unable to resist the temptation, on August 14, 1974, ordered the invasion to proceed. By August 16, the Turkish army occupied almost 40 percent of the island. By August 16, the Turkish army occupied almost 40 percent of the island. She deliberately advanced slowly to give the Greek Cypriots a chance to escape. Where they did not go voluntarily, force was used to help. Hundreds of civilians and prisoners of war were mass executed, raped and abused. There were many dead (980 on the Greek side). In all, just over 170,000 Greek Cypriots were expelled. The expulsions in the north of the island by the Turkish army provoked isolated violent reactions in the south of the island.

Many Turkish Cypriots fled their homes and headed north or fled to British bases. In this context, it must be noted that there was no official expulsion policy in the south of the island; rather, the fear of Greek terror and the Turkish request to flee to the north played together. The motives of the population movement are therefore not to be equated. In the end the island was divided and the ethnic “land clearing” was completed. As the second phase of the invasion began, the British were ready to place their now reinforced troops stationed in Cyprus under UNFICYP to stop the advancing Turkish forces. The British government informed Kissinger of this, but Kissinger rejected the British proposal: the Cyprus problem was to be solved once and for all. The second phase of the Turkish invasion could not be justified by anything, not even legal sophistication, since the causes that had led to the first phase had been eliminated: the military dictatorship in Greece had collapsed, a democratic government was in place, and in Cyprus it was coup collapsed; the second phase was an act of violent expansion.

The consequences of the invasion and initial negotiations.

200,000 Greek Cypriots, 40 percent of the Greek Cypriot population, were forced to leave their homes in the occupied territory and became refugees. A few thousand Greek Cypriots who remained in their homes after the invasion were gradually forced, using intimidation methods, to leave their homes and move south. Turkey continued its occupation of Cypriot territory in complete defiance of repeated UN resolutions. The resolutions demanded respect for the independence, sovereignty and territorial integrity of the Republic of Cyprus and the withdrawal of all foreign troops. This attitude of Turkey, as well as the continued violation of the fundamental human rights of the Cypriot people, has been condemned in the strongest possible terms by international bodies such as the UN General Assembly, the Non-aligned Movement, the Commonwealth and the Council of Europe.

Turkey continued to cling to the occupation. As a result of the invasion, around 35,000 soldiers were stationed and around 70,000 settlers from Anatolia were resettled in Cyprus. Added to this is the systematic destruction and alteration of the historical and cultural character of the area under Turkish occupation and the creation of a separate Turkish Cypriot economy. Thus Cyprus is part of the EU on the one hand and Turkish on the other. Due to the de facto partition of Cyprus, the internationally recognized Republic of Cyprus exercises effective control only in the southern part of the island. Different regulations therefore apply to entry into the northern and southern parts. The Republic of Cyprus is a full member of the EU, but remains effectively divided into two parts. The internationally recognized Republic of Cyprus exercises effective control only in the southern part of the island, not in the northern part, which is delimited from the southern part by a demarcation line (Green Line). Only Turkey recognizes the northern part it occupies as an independent state (“Turkish Republic of Northern Cyprus”). UN units control the buffer zone between the north and the south, which is a restricted military area and also partially mined. Caution is advised when approaching the buffer zone and warnings are given against crossing the seaward extension of the demarcation line by swimming or boats. Military installations that are not necessarily designated as such throughout the island and the ban on photography that applies there should be respected, signage is not always clearly visible. Due to the de facto division, the German embassy in Nicosia can only provide limited consular protection in the northern part of the island.

But what are the chances of a reunion? Negotiations were started shortly after the invasion. In December 1974 the first talks began with the aim of overcoming the division of the island and establishing a new political order for both ethnic groups. As early as November, a United Nations (UN) resolution called for the withdrawal of all foreign troops, the return of all refugees and direct negotiations between representatives of both ethnic groups under the auspices of the United Nations. It was clear to all parties to the conflict that after the events of the past few years and the facts created by the invasion, a return to the 1960 constitutional order was out of the question. The Greek Cypriots had no choice but to agree to a federal solution demanded by the Turkish side. The question of what this should look like has divided both sides to this day. The Greek side demanded and still demands a strong central government, the Turkish side a weak one. While the Greek Cypriots originally had in mind a multi-regional federation in order to enable as many refugees as possible to return, the Turkish Cypriots are demanding a state made up of two federal states that are as ethnically homogeneous as possible. Political equality at all levels has been and has been the basic principle of all Turkish-Cypriot solution ideas since 1974.

On the other hand, the Greek Cypriots insist that any solution must take into account that they are the majority of the population, at 82 percent. It was and is essential for the Greek side to withdraw the Turkish troops as completely as possible. All negotiations were doomed to failure, and US intervention did not bring any progress either. While then-UN Secretary-General Perez de Cuellar proposed a compromise that was accepted, albeit reluctantly, by Greece, the Turkish government proclaimed the Turkish Republic of Northern Cyprus, which Ankara promptly accepted. The UN Security Council declared them invalid. In July 1990, the situation was further complicated when the Republic of Cyprus applied for membership of the European Community. All talks were then broken off, the situation was more complicated than ever. When it became apparent that the EU would accept the Republic of Cyprus even without a solution to the Cyprus conflict, renewed negotiations under the auspices of the UN began in January 2002 with the aim of creating a plan that encompassed all aspects of a solution for the first time. However, progress could only be made when a new government came to power in Turkey in November. The AKP government backed away from Turkey’s longstanding position that the facts established in 1974 represented the solution to the Cyprus problem in order to put its own EU ambitions on a realistic footing.

Reunification – is it still coming?

It took until the beginning of 2004 before the final version of a solution plan that included all aspects of a future political order was drawn up. The key points of the Annan Plan, named after the Secretary-General of the United Nations, were:

Government elected by Parliament, composed of four Greek Cypriots and two Turkish Cypriots; collective leadership with veto rights for both ethnic groups
Two-chamber parliament based on the 1978 model
27 percent of the territory for the north;
Ambivalence: Establishment of a new state by two equal states (as demanded by the Turkish side but rejected by the Greek side as a possible starting point for a later secession) or conversion of the existing Republic of Cyprus into a new state (as demanded by the Greek side)
ambivalence: federation or confederation;
Return of more than half of the refugees under Greek Cypriot administration and resettlement of tens of thousands of Turkish Cypriots
Citizenship for more than 45,000 Turkish immigrants
Significant and persistent restrictions on the return of Greek refugees and freedom of movement in the north
Permanent Greek and Turkish military presence
Greece and Turkey, together with Great Britain, remain guarantor powers with the right to intervene.

In two simultaneous referendums, the plan was rejected by the Greek Cypriots. The Turkish Cypriots, on the other hand, voted in favor of the proposed solution. Up until the spring of 2008, there had been little progress on the Cyprus question, which was mainly – but not only – due to Papadopoulos’ openly intransigent attitude. With the election of leftist Dimitris Chistofias as president in February 2008, the climate changed abruptly. Direct negotiations between the two ethnic groups began, which for the first time in the modern history of Cyprus were led by two politicians who were considered moderate and which raised high hopes. But here again there was no significant progress. From April 27 to 29, 2021, talks took place again, again under the auspices of the United Nations. But here again there was no breakthrough, the situation is deadlocked. Both sides insist on the well-known points, and there is no sign of a compromise. So Cyprus will remain divided and divide Europe.

September 30th is the official day of Austrian beer

For this reason, we have compiled 10 facts from the beer country Austria. And since the beer that is so popular in Austria not only tastes great from the glass, but also from the plate, we also have the right recipes for cooking and baking with beer!

1. Regionality
Austria has 243 domestic breweries, 123 of which are pubs and house breweries.

2. Varieties
There are over 1000 different beers in Austria – the variety and variety of tastes are unique.

3. Brewery density
There is one brewery for every 37,000 inhabitants, which means that Austria has one of the highest concentrations of breweries in the world.

4. Total output
In 2016, the total output of beer was around 9.5 million hectoliters. That’s the equivalent of 1.9 billion jugs (0.5 liters)!

5. Brewing New Year’s Eve
Based on the historic Brausilvester, September 30th is the official day of Austrian beer.

6. Thirst for beer
On average, every Austrian drinks around 103.2 liters of beer a year. This puts us in second place behind the Czechs in terms of per capita consumption.

7. Nation’s Favorite
The most popular type of beer among Austrians is the Maerzen/Lager beer.

8. Beery knowledge
Austria, more precisely the Association of Breweries, was the first country to develop a certified three-stage training program for beer sommeliers.

9. Treasury

Austria’s brewers let the cash register ring. In 2016, beer flushed around €700 million into the domestic state coffers.

10. Natural product
Local raw materials are trumps! In 2016, around 180,000 tons of malting barley and around 480 tons of hops from Austrian agriculture were processed.

The East African country is not only one of the main producers of delicious coffee beans, but also cultivates its own special coffee culture. The typical Ethiopian coffee ceremony, the so-called jebena buna, is not for coffee drinkers in a hurry. Here you drink three cups of deep black coffee in a row within one session.

And the preparation of the coffee ceremony can also take a lot of time: the green beans are often washed extensively by the women before they are roasted over hot coals. The almost burnt, pitch-black beans are roughly ground by hand with a mortar and pestle before being placed in a clay pot, the jebena. The coffee is then mixed with water in the pot and placed on the fire until steam forms. The dark, sometimes bitter coffee is typically sweetened with sugar and usually served with popcorn in handleless cups.

Every country has its typical coffee traditions and even in Germany a special coffee culture is still cultivated: coffee and cake and the coffee gossip! The classic coffee and cake day is still Sunday in many places.

On this day, the family often meets at the coffee table or friends are invited home in the afternoon. This ancient custom stems from a time when coffee was increasingly drunk at home, as public cafes and coffeehouses were too expensive or even too far away to spot as meeting places.

These special days were and are still used today to get together as a family, perhaps to invite relatives who are further away and to exchange news. A typical German coffee gossip.

Introduction: Chilean cuisine

Chilean cuisine is a delicious and diverse mix of flavors influenced by its geography, history, and different cultures. The cuisine has a strong emphasis on seafood, meat, and vegetables, and it is known for its unique blend of indigenous ingredients and Spanish colonial cooking techniques. The country’s culinary scene varies across different regions, each offering distinctive dishes and ingredients that reflect the local culture, climate, and geography.

The North: desert flavors

The North of Chile is known for its arid climate and unique flavors that reflect its desert landscape. The cuisine is characterized by the use of traditional ingredients such as quinoa, corn, and various types of potatoes. A popular dish is the chairo soup, a hearty soup made with beef, potatoes, and corn. Another local favorite is the humitas, a type of tamale made with fresh corn, onion, and basil.

Central Chile: seafood and wine

Central Chile is home to the capital city, Santiago, and it is the country’s largest wine-producing region. The cuisine of central Chile is strongly influenced by seafood, and a popular dish is the chupe de mariscos, a creamy seafood casserole made with clams, mussels, shrimp, and cheese. The region is also famous for its wine, especially its red wines such as Carmenere and Cabernet Sauvignon.

The South: traditional dishes

The South of Chile is known for its traditional dishes and ingredients, which are heavily influenced by the Mapuche culture. A popular dish is the curanto, a type of barbecue made with meat, seafood, potatoes, and vegetables, cooked in a large hole in the ground and covered with leaves. Another traditional dish is the milcao, a type of potato pancake made with boiled potatoes, pork fat, and flour.

Easter Island: fusion cuisine

Easter Island, also known as Rapa Nui, is a small island located in the Pacific Ocean, and it has a unique, fusion cuisine influenced by Polynesian and South American cultures. A popular dish is the curanto Rapa Nui, a variation of the curanto dish made with sweet potatoes, taro, and fish, cooked in a pit covered with banana leaves.

The Andes: mountain specialties

The Andes mountains offer a unique range of ingredients and flavors, including different types of potatoes, quinoa, and various types of herbs and spices. A popular dish is the pachamanca, a type of barbecue where meat, potatoes, and vegetables are cooked in a pit covered with hot stones. Another specialty is the guatitas, a hearty stew made with beef tripe, potatoes, and peanuts.

Patagonia: seafood and lamb

Patagonia is a vast, sparsely populated region located in the southern part of Chile, known for its rugged landscape and unique gastronomy. The cuisine of Patagonia is characterized by the use of lamb and seafood, such as the curanto al hoyo, a type of barbecue made with lamb, pork, seafood, and vegetables, cooked in a hole in the ground.

Conclusion: diverse and flavorful cuisine

Chilean cuisine is a delicious and diverse mix of flavors and ingredients influenced by its geography, history, and different cultures. The country’s cuisine varies across different regions, each offering distinctive dishes and ingredients that reflect the local culture, climate, and geography. From the arid desert landscapes of the North to the rugged Patagonian coastline, Chilean cuisine is a unique and flavorful experience that should not be missed.

Introduction: Colombian cuisine

Colombian cuisine is a rich and diverse blend of indigenous, African, European, and Asian influences. It is characterized by its use of fresh, locally sourced ingredients such as plantains, yucca, corn, beans, and tropical fruits. Colombian cuisine varies greatly across the country according to the region’s geography, climate, and cultural traditions.

The Caribbean cuisine of Colombia

Located on the northern coast of Colombia, the Caribbean region is known for its seafood dishes and vibrant culinary culture. The cuisine is heavily influenced by African, Spanish, and indigenous traditions. Popular dishes include fried fish, coconut rice, sancocho (a hearty soup made with meat and root vegetables), and arepas de huevo (deep-fried corn cakes filled with egg).

The Pacific cuisine of Colombia

The Pacific region of Colombia, which borders the Pacific Ocean, is renowned for its seafood dishes and Afro-Colombian culture. Local ingredients such as plantains, yucca, and coconut are heavily used in dishes such as encebollado (a fish soup with onions and yucca), arroz con coco (coconut rice), and cangrejo (crab).

The Andean cuisine of Colombia

The Andean region of Colombia is known for its hearty stews, roasted meats, and potato-based dishes. The cuisine is influenced by European and indigenous traditions. Popular dishes include ajiaco (a chicken and potato soup), lechona (a roasted pig stuffed with rice and peas), and bandeja paisa (a platter of rice, beans, meat, and fried plantains).

The Orinoquía cuisine of Colombia

The Orinoquía region of Colombia, located in the eastern plains, is known for its cattle ranches and meat-based dishes. The cuisine is heavily influenced by indigenous and Spanish traditions. Popular dishes include carne a la llanera (grilled beef with yucca and plantains), mondongo (a tripe soup), and chigüiro (a type of rodent).

The Amazonian cuisine of Colombia

The Amazonian region of Colombia, located in the southeast, is known for its exotic ingredients and indigenous culinary traditions. Local ingredients such as fish, yucca, and plantains are used in dishes such as maito (grilled fish wrapped in banana leaves), tacacho (fried plantain balls), and juanes (a type of tamale made with chicken and rice).

Influences on Colombian cuisine

Colombian cuisine has been shaped by a variety of cultural influences, including indigenous, African, European, and Asian. The Spanish introduced ingredients such as rice, wheat, and beef, while African slaves brought their culinary traditions and techniques. Indigenous communities introduced local ingredients and cooking methods, while Asian immigrants introduced new flavors and ingredients such as soy sauce and ginger.

Conclusion: Diversity in Colombian cuisine

Colombian cuisine is a reflection of the country’s diverse cultural heritage and geography. Each region has its own unique culinary traditions and flavors, from the seafood dishes of the Caribbean to the meat-based dishes of the Orinoquía. Colombian cuisine is a testament to the country’s rich history and cultural diversity, and is enjoyed by locals and visitors alike.