Language art entrepreneur is about any and all foreign languages, minority and modern languages. It offers digital tools, sources and resources for teaching and learning foreign languages, ideas for language entrepreneurs by using your mother tongue and apply to business in its own market. I celebrate multilingualism, people and culture. I aim to empower I, myself, in digital marketing trough communicative skills, both in so much demand.
Royal Hobby’s George Cruikshank, Royal Hobby’s 1819 – British Museum Isaac Cruikshank, A mad Bull! or upsetting the Royal Hobbies! 1820 British Museum Love in a Cottage, 1820 British Museum
The Royal Collection Trust is operating a timed ticket system and will launch three digital events, soon in October from the Palace of Holyroodhouse: Building the Palace (a short talk), An Evening of Eastern Encounters, and Life at the Court of Mary, Queen of Scots.
All these digital events are free of charge and should be booked in advance to guarantee your ‘digital entry’. Here is the 🔗 link for bookings.
The Palace of Holyroodhouse is the Queen’s official residence in Edinburgh, and the home of Scottish royal history. For more of Scotland 🏴, I let you know 🙂
“The 2020 Global Week to Act4SDGs, on September 18-26, is a joint call to action for everyone– leaders, citizens, organizations, and institutions- to commit making this a Turning Point for People and Planet and put the Goals at the heart of their recovery plans, to use the next ten years to deliver all the Sustainable …
The ‘World Tourism Day’ is the 27th of September 2020
and I’d like to share with all my readers a fantastic online course run at Future Learn by The Global Travel & Tourism Partnership (GTTP).
On the 27th of September, I’ll be thinking of Guinea Bissau 🇬🇼 and celebrating its huge potential to grow in the tourism sector.
In a modern and connected world, I’d like to raise awareness and leave room for discussion on the reasons why written English and digital skills combined are important to be learned and can enhance intercultural communication.
Intercultural communication refers to communication between people from two different cultures. (Chen & Starosta, 1998:28)
So, kindly leave a comment if you wish to take part in my little project that aims to reach only 20 people, or instead like it if you really do!
“GTTP is a charity funded by the travel and tourism industry which helps young people across the globe access the skills and experience they need for a career in the sector.”
Each year, the GTTP supports more than 800,000 young people across 16 countries.” with English language as a medium of instruction and in my humble opinion this way enhancing intercultural communication.
English is also used in interdisciplinary subjects and fields of research. The aim of this blog is to raise awareness of the United Nations Goals up to 2030. Whereas I support Quality Education (Goal 4) through Partnerships (Goal 17) would be a good idea to look at them all as they are inter-connected.
The 17 statement goals of the United Nations are clear and set to be achieved by 2030. The questions arise such as:
Do governments want their citizens to be more international?
Which governments?
And if so, what are leaders performing to get this done?
Why are written English and digital skills combined important to enhance intercultural communication in a modern and connected world?
Academically, English is one of the main languages used “as a global for communication” and the aim of this short blog is to explore its benefits to enhance business in the tourism sector through partnerships such as the GTTP.
This blog looks at tourism, business, science, and arts, through education.
In the 21st century desirable skills like enhancing intercultural communication and establishing partnerships towards achieving the 17 United Nations’ goals such as fighting poverty through quality education and partnerships through the medium of English language and technology.
Is it important for everyone to learn English?
In my opinion, it is very important to learn English because I live in a country where many people are bilingual and it would take me longer to learn their second language besides English was a mandatory subject in secondary school, looking back at the 20th century together with French, German, and/or Latin but it’s up to each one of us.
Nowadays, English is still mandatory in my country and now children start learning English in primary school.
I wouldn’t say that is important to everyone though as it depends on other factors and there are other important languages such as Spanish. It is helpful to know two foreign languages at least out from those assigned from the United Nations as the official languages and they are: Arabic, Spanish, French, Portuguese, Russian, Chinese, and English.
English provided me with great opportunities, allowed me to access knowledge in the United Kingdom where I’m now starting my MA Education Studies, and gave me more employable chances than I had before, and opened up better-paying opportunities internationally. I lived, worked, and traveled in Asia (several countries including China) and Europe.
With that said, learning English can be beneficial, and learning it has changed my life so I want to carry on practicing my writing skills and pass on my ideas in a more efficient way but cannot generalize.
I however would like to add that most info is written in English and being informed is a good status!
I’m grateful to the British Council and the University of Groningen and to all classmates and supportive lead educators at Future Learn through the pandemic period from March to May 2020.
To sum up, English skills and digital tools combined can possibly create stronger and effective partnerships to work on the United Nations 17 goals.
In the 21st century, digital tools are a key skill and no longer should be seen as a distraction or merely used as so. Social media and networks are useful to build upon the partnership to networking though English written skills and digital skills are needed and must be used by leaders to build-up to the benefit of their communities. Indeed, a powerful tool to be integrated into the curriculum and to be used through the medium of quality education and the tourism pillars despite seasonality.
COVID-19 cross frontiers faster than the speed of wifi. Who wins the marathon?
“It should be noted that the “21st-century skills” concept comprises a wide-ranging and amorphous body of knowledge and skills that is not easy to define and that has not been officially codified or categorized but that are thought by educators, school reformers, college professors, employers, and others to be critically important to success in today’s world for the purpose of practicing and usefulness: educational, career, and civic settings throughout a student’s life (the Glossary of Education Reform)”
The four C’s of the 21st Century are:
1)Critical thinking
2)Creativity, artistry, curiosity, imagination, innovation, personal expression;
3)Collaboration
4)Communication both oral and written; public speaking and presenting, listening;
2. Collaboration & Influence across digital networks and with individuals from different backgrounds.
3. Agility & Adaptability by providing change and enabling an environment for stakeholders to collaborate and determine these own paths.
4. Initiative and Entrepreneurship by changing and leading and using inspiration to impact. “Initiative is doing the right thing without being told.” (Victor Hugo) and not wait for someone else to tell us what to do.
Researchers Michael Frey and Doris Fay define it as “…and by being persistent in overcoming difficulties, arising from pursuing a goal” and by taking advantage of opportunities that others pass by. Then, I will try to act more by holding my impulsive reactions at work and will try to reduce the amount of homework given and provide ‘more attractive lessons’.
5. Effective Communication, both oral and written: it should be clear, persuasive and it should inspire others. This can be learned.
6. Assessing and Analysing Information. How to assess the source and evaluate the content as reliable.
7. Curiosity and Imagination as a powerful driver of knowledge and innovation by empowering students, individuals, groups, communities to ask questions. According to this and the meeting with my leader a few days ago, I will try to be open to new possibilities however and towards the unknown, I have asked my leader to trust me. The job, the environment, the climate, the language, the isolation are already difficult to deal with.
The inaugural edition of the Time Higher Education University Impact Rankings included metrics based on 11 of the United Nations’ Sustainable Development Goals. This year’s ranking includes measures on all 17 goals. Duncan Ross outlines what’s new for the 2020 edition of new Impact Rankings and how universities can get involved (Times Higher Education University Impact Rankings, October 13, 2019). This means that it will assess universities’ work in addressing poverty, hunger, and clean energy for the first time.
Even though progress has been made in reducing the proportion of the global urban populations living in slums, still more than one billion people continue to live in poor conditions such as breathing poor-quality air and with limited access to transport and open public spaces.
As a result of this week’s sources, I have decided to challenge myself to look more deeply at the critical humanitarian soft skills with a focus on collaboration and influence. I was also happy to find out that the Portuguese language will be celebrated from now on, on the 5th of May stated by UNESCO as an ‘International World Day’ and if reasons apparently look at history and number of spoken Portuguese natives, I believe that is to due with Durao Barroso influences in the United Nations. I hope that countries such as Guinea-Bissau, Mozambique, and Sao Tome and Principe (LDC) will gain from this action as not much more they have to lose. Also, the work done by Durao Barroso efforts at the United Nations to address the needs of these citizens which certainly includes education as we know it is a human right and in reference to everyone can learn on social media to what refers to Amazonia issues on climate and its consequences on ethnic groups and all 240 languages spoken. It this a sad world of discrimination?
Due to my previous education and work experience as well as life experience I have developed management skills such as self-motivation, delegation, organization, problem-solving, professionalism, and communication (verbal and nonverbal) but also many technical skills, and time management. Patience…
Duncan Ross, (October 13, 2019), in Times Higher Education University Impact Ranking, We’re including all 17 SDGs in the 2020 University Impact Rankings
Duncan Ross, (October 13, 2019), in Times Higher Education University Impact Ranking, We’re including all 17 SDGs in the 2020 University Impact Rankings
The concept of expectations plays an important role in most contemporary discussions of service quality. Despite this common use of the term, there is still much to learn about exactly what expectations are, what role they play, and how managers can best address their influence.
‘Consumers have become more eager than ever to complain and transfer their allegiances to perceived providers of quality service (Palmer, 1998 in Douglas and Connor, 2003 in Douglas and Connor; 2003)’. Consumer satisfaction and loyalty, secured through high-quality products and services providing value for money, for the consumer, are essential for long term survival, let alone long term success (Zeithaml et al., 1990; Robledo, 2001 in Douglas & Connor; 2003).
‘Expectations are well known to service marketers as most definitions of service quality revolve around ‘meeting or exceeding customer expectations’ (Kong & Mayo, 1993: 6). Customers’ evaluation of the service quality that they receive isconceptualized as being influenced by their expectations. As a consequence of this opportunity has arisen for service industry managers to “manage” these expectations; under-promise and over-deliver (Peters, 1998).
What is known is that the customers bring a set of desires to the service encounter, which will be the basis for their future relationship with the brand.
The fast-food restaurant is a service sub-sector in the hospitality industry whose growth and internationalization have lately become significant.
Copeland and Griggs (1985 in Lee; 1997) suggested that ‘in the U.S.A, fast-food essentially lives up to its name’s objective, “fast”. In the fast-paced US culture, as in most Western industrialized countries “time is money”.’
The aim of this paper is to take a closer look at the trends in Managing Consumer Expectations and Satisfaction in the fast-food industry using a meta-analysis approach and discuss some current and future implications in the area of hospitality.
A number of studies have shown that economic forces have made fast-food restaurants more appealing. These studies include those by Lan and Khan in Hong Kong Belgium by a wolf in Belgium (1994) by Martin in Poland, to name just a few in Lee;1997)
2.Definition of Fast-Food Restaurants
GOY-AL and SINGH (2007, in Campos and Nóbrega; 2009) define fast-food as a’ commercial establishments that sell food and drink for immediate consumption in the locale or surrounding locale, which shares space with other fast-food companies, or for consumption in any locale, usually specializing in pizza, sandwiches and chicken-based foods’. With an ever-decreasing amount of time in our busy schedules, the role of fast food has become more important as we try to juggle our personal and professional lives.
As women have moved into the marketplace, they have less time to devote to the kitchen, and to be able to spend more quality time with their children, families opt for food solutions that are fast and filling. The fast-food products are distinguished from others in relation to the following characteristics: being low priced, served quickly, usually eaten with hands, easily packaged, and having a short life (PRICE, 1997). This way, these characteristics fulfill the needs of today’s modern families.
3. The Origin of Fast-Food
The concept of fast-food started in 1946 with Bill Rosenberg by selling sandwiches to factory workers having only just one truck. We can say that the fast-food concept started mainly with doughnuts as they counted 40% of his sales.
No brand of the fast-food industry is as emblematic as McDonald’s, a brand that created the niche and did not stop until it was globally recognized. Its ability to satisfy all generations and social strata to adapt to local customs, values, and beliefs has made McDonald’s a household name and a brand many fast-food restaurants aspire to.
4. Theoretical Framework
4.1 Trends in Hospitality
Hospitality Operations & Management in today’s consumer society are crucial if a business is to succeed in this competitive market.
With new businesses opening up at a vertiginous rate, and a great number closing down it is essential that we look at what sets some companies apart and makes them leaders in their field.
If companies are to succeed, an analysis of the values and work processes underpinning successful competitors needs to be carried out. With so much fierce competition and a rangeof providers to choose from, the service offered must not only meet but exceed customer expectations. Expectations are not a recent issue. As early as 1903 Hitchcock defines an expectation as a ‘mental process or attitude in which certain ideas or images are regarded as substitutes for definite sensational contents which are to be experienced later’ (Hitchcock in Coye; 2004:9).The onsets of globalization and increased competition in market forces have made it such that expectations need to be met, and even exceeded, and the issue of hospitality becomes paramount.Under the general umbrella term of Hospitality Operations & Management are such areas as Marketing, Service Quality, and Training.
What is known is that the customer will bring a set of desires to the service encounter, which will be the basis for their future relationship with the brand.
4.2 Trends in Quality
Quality, according to Oakland (2000 in Douglas and Connor; 2003) is far wider in its application than assuring product quality or service quality and states that ‘It is a way of managing business processes to ensure complete consumer satisfaction at every stage, internally and externally.’
A number of modelshave been put forward to ensure quality in the hospitality service sector. Their aims are to ensure complete satisfaction, increased customer loyalty, and positive word – of -mouth recommendation, as well as meeting expectations. As an example, McDonald’s is one of the fast-food chains that is concerned with food quality and they have two audiences for Corporate Social Responsibility (CSR). The first one is the customer for the product in question; the second is the public in general.
One of the most quoted is the SERVQUAL scale, developed by Parasuraman.
The following section presents the scale and its limitations.
5. The SERVQUAL Scale
The SERVQUAL scale is generally used to examine the gaps between consumers’ expectations and perceptions. It is commonly used to examine the gaps between consumers’ expectations and perceptions.There are also other techniques for assessing service quality and consumer satisfaction levels. Parasuraman et al. (1991 in Douglas and Connor; 2003) presented the concept that ‘service is of high quality when its delivery meets or surpasses the consumers’ expectations’ is not always possible to exceed customers’ expectations, but the implementation of strategies and practices which will ensure improvement in the level of service provided is a step in the right direction.
The determinants of quality in The SERVQUAL scale were condensed from seven into five dimensions:
1) Reliability – the ability to perform the promised service dependably and accurately.
2) Tangibles – the appearance of physical facilities, equipment, personnel, and communication materials.
3) Responsiveness – the willingness to help the consumers and provide prompt service.
4) Assurance – the knowledge and courtesy of employees and their ability to convey trust and confidence.
5) Empathy – the provision of caring, individualized attention to consumers.
5.1 Limitations of SERVQUAL
As with any model or scale, none is ever foolproof and there is always room for improvement. Disciplines of psychology, social sciences, and economics can not apply the SERVQUAL model. Measuring time, stability over time, the measuring scale, the service quality dimensions, and the use of difference scores were also pointed out as some issues to the use of the SERVQUAL scale. ‘Another criticism was the generic nature of the instrument itself. It was suggested that the survey instrument needed to be customized for use in the specific industry in which it was being applied by including related questions (Carman, 1990; Babakus and Boller, 1992; Brown et al, 1993 in Lesley & Douglas; 2003)’.
Some researchers have refuted the criticism when they proposed that practitioners require a generic model to ensure reliability, which allows both cross-industry and cross-functional comparisons to be made ‘(Pitt et al. Williams, 1998 in Lesley & Douglas; 2003).
Despite these limitations and criticisms, the fact remains that the models or scales are the bases for improved service quality and provide some best practice guidelines, which will ensure that companies continue to strive to exceed their customer’s expectations.
Section 6 will present a number of case studies in which different aspects of service quality were emphasized to meet and hopefully exceed expectations.
6. Case Studies in Fast-Food Service Quality
It is all well and good to apply for a service quality model in the fast-food industry. However, it is just important to develop means through which those models can be analyzed and their outcomes evaluated. These can take the form of feedback questionnaires, cold calls to customers, and interviews. Campos and Nóbrega have summarised a number of customer expectations and satisfaction in their meta-analysis (2009) in various countries across the world and they came to a number of conclusions.
One such study by Johnson and Mathews (1997 in Campos & Nóbrega, 2009), when using the SERVQUAL scale to evaluate what needs to fulfillfast-food customer expectations in England, suggested that security is a more important dimension than reliability.
Parasuraman et al. (1991, in Douglas & Connor; 2003) presented the concept that ‘service is of high quality when its delivery meets or surpasses the consumers’ expectations’ is not always possible to exceed customers’ expectations, but the implementation of strategies and practices which will ensure improvement in the level of service provided is a step in the right direction.
In contrast, Law et al. (2004, in Campos & Nóbrega, 2009) emphasize the importanceof waiting time, staff attitude, environment, seating availability, and food quality as the factors which affect most customer satisfaction.
Qin and Prybutok (2009 in Campos & Nóbrega, 2009) have surveyed 305 U.S.A college students in order to investigate the relationship amongst service quality, food quality, perceived value, customer satisfaction and behavioral intention in fast-food restaurants. The findings suggest that freshness, taste, and a variety of food and beverages were considered the most important criteria for satisfying customers.
Cox and Coye (2003 and 2004 in Campos & Nóbrega, 2009) explained that there are some other aspects that can influence the expectations and the quality of service in the service contacts such as décor, smell, design, and music.
Finally, Machado et.al. (2006 in Campos & Nóbrega, 2009) who studied consumers in Brazil found that the attributes with highest levels expectations were: polite staff, well prepared and cooked food, and efficient supply of supplements, adequate product temperature, tables cleared and cleaned quickly as well as well-dressed staff. These were the most important attributes to evaluate the highest levels of expectations.
What these case findings indicate is that customers value different characteristics and criteria depending on locale and specific culture.
For example, in India multinational fast-food outlets initially faced protests and consumers did not accept them well. This was regarding the idea that these fast-foods would only serve chicken and did not serve any vegetarian meals. Fast-food companies had to adaptfood requirements such as vegetarian meals and select non – vegetarian options excluding beef and pork totally from their menus. It is important to mention that due to religious beliefs Indian people do not eat beef meat at all.
In another example, Clark suggested that ‘convenient store hours may be more important to Koreans than shorter service time customer expectations and perceptions in each country that they enter’ (1990 in Lee; 1997).
McDonald’s has managed to keep in touch with local food habits and religious beliefs and supplies food which is culture-specific. In Portugal, for example, a place where people have a lot of soup, there is a “soup-of-the-day” on offer, which includes a number of traditional types of soup.
7. Managerial Implications
Taking these case studies as a starting point, despite their limited number, the conclusions drawn is that it is important that companies concentrate efforts on security, waiting time, staff attitude, environment, seat availability, food quality, fresh, tasty and a variety of food and beverages as those were considered the most important criteria that affect customers’ satisfaction, rather than investing on brand.
As a strategy, managers should survey customers every year to get feedback.
The implications for managers who wish to implement service of high quality are many and regular, but accurate, customer feedback is crucial if they are to accurately assess the success, or not, of the strategies implemented. A strong hierarchical structure with a strong team spirit and effective top-down and bottom-up communication is essential if the staff is to feel empowered and motivated to improve the service they provide. The development of clear objectives and company mission and vision statements make a company’s attitude towards customer service explicit. In addition, a short lag-time between feedback and action taken is important.
However, all intentions are worthless, unless people are open to change, take constructive criticism well, and embrace the concept of hospitality.
8. Conclusion and Future Lines of Research
The leading brands in the fast-food industry, in the last three decades, have been McDonald’s and KFC, however, their target market is no longer the same. Companies cannot rely anymore, as a unique selling point, on convenience and product consistency as consumers are looking for healthy and quality products. Therefore, socially responsible initiatives must be incorporated. That means that advertising campaigns when new products come out are no longer enough to communicate brand value changes and to attract new consumers these companies have to re-define the whole brand value.
Expectations result from numerous factors and are not always easy to have whole power over because some of them are outside the direct control of service operators. In conclusion, expectations play a major part in determining consumers’ post-consumption service quality evaluations. It is therefore important that the service marketer understands these. When marketers know the consumer’s quality expectations, they are in a position to develop marketing strategies for service delivery(see Bebko, P. C.; 2000).
The role of expectations in service quality is not yet resolved. For that reason, this area should be considered for further research.
The management of service quality deals with processes of evaluation with a high degree of subjectivity. It is a difficult concept to quantify, however in the search of strategies to improve the quality of service and to achieve consumer satisfaction and loyalty the measurement of service quality is essential.
9. References
Bebko P., C. (2000). ‘Service intangibility and its impact on consumer expectations of service quality’. Journal of Services Marketing. Vol.14, No. 1, pp. 9-26.
Campos F. D. & Nóbrega K. C. (2009) ‘Importance and the Zone of Tolerance of Customer Expectations of Fast Food Services’ The Flagship Research Journal of International Conference of the Production and Operations Management Society
Chen, Po-Ju & Choi, Y. (2008). ‘Generational differences in work values: a study of hospitality management’. International Journal of Contemporary Hospitality Management. Vol.20, No. 6. pp. 595-615
Chow Chua, C. & Luk, P (2005). ‘A strategic service quality approach using analytic hierarchy process.’ Managing Service Quality. Vol. 15 No. 3 pp. 278-289
Clow, E. K., Kurtz, D. L & Ozment, J. (1998). ‘A Longitudinal Study of the Stability of Consumer Expectations of Services’. Journal of Business Research. Vol.42, No. 1. pp. 63-73
Coye W., R. (2004). ‘Managing customer expectations in the service encounter’. International Journal of Service Industry Management. Vol.15, No. 1. pp. 54-71
Davis, M. M. & Heineke, J. (1994). ‘Understanding the Roles of the Customer and Operation for Better Queue Management’. International Journal of Operations & Production Management. Vol.14, No. 5. pp. 21-34
Davis, P.J. (2006) ‘Critical incident technique: a learning intervention for organizational problem solving’ Development and Learning in Organizations.Vol.20, No.2, pp 13-16
DiPietro, R. B., Murphy, K. S., Riviera, M. & Muller, C. C. (2007). ‘Multi-unit management key success factors in the casual dining restaurant industry’ International Journal of Contemporary Hospitality Management Vol. 19, No. 7 pp. 524 – 536
Douglas, L. & Connor, R. (2003). ‘Attitudes to service quality – the expectation gap’. Nutrition & Food Science. Vol.33, No. 4. pp. 165-172
Dutta, K., Venkatesh, U. & Parsa, H.S (2007) ‘Service failure and recovery strategies in the restaurant sector. An Indo – US comparative study’. International Journal of Contemporary Hospitality Management Vol. 19, No.5, pp. 351 – 363
Goyal, A. & Singh, N.P. (2007).
‘Consumer perception about fast food in India: an exploratory study’. British Food Journal. Vol.109, No. 2. pp. 182-195
Ho Teck, H. Zheng, Yu-Sheng (2003). ‘Setting Customer Expectation in Service Delivery: An Integrated Marketing-Operations Perspective’ [online].
Jennifer Smith (2008). ‘Learning Seed’ “Fast Food Survival Guide” [online]. Chicago
Johnson, C. (1997). ‘The influence of service on service expectations’. International Journal of Service Industry Management. Vol.8, No. 4. pp. 290-305
Johnson, C. & Mathews Brian, P. (1997). ‘The influence of experience on service expectations’. International Journal of Service Industry Management. Vol.8, No. 4. pp. 290-305
Lam, T. (2003). ‘Job satisfaction and organizational commitment in the Hong Kong fast-food industry’. International Journal of Contemporary Hospitality Management. Vol.15, No. 4. pp. 214-220
Lee, M. & Ulagado Francis, M. (1997). ‘Consumer evaluations of fast-food services: a cross-national comparison’. Journal of Services Marketing. Vol.11, No. 1. pp. 39-52
Liu, Chu – Mei (2008). ‘The perceptions of waiters and customers on restaurant tipping’. Journal of Services Marketing.Vol. 22, No. 2, pp. 95 – 103
Qin, H. & Zhao, Q. (2010). ‘Perceived Service Quality in fast-food restaurants: empirical evidence from China’. International Journal of Quality & Reliability Management. Vol.27, No. 4. pp. 424-437
Ojasolo, J. (2001). ‘Managing customer expectations in professional services’. Managing Service Quality. Vol.11, No. 13. pp. 200-212
Kusluvan, S. (2003). Managing employee attitudes and behavior in the tourism and hospitality industry. Nova Science Publishers. Inc
Poulston, J. M, (2007). ‘Ethical issues and workplace problems in commercial hospitality: a New Zealand study.’ [Online].
Tse Alan, C.B (2001). ‘How much more are customers willing to pay for a higher level of service?A preliminary survey. Journal of services marketing. Vol.15, No. 1, pp. 11– 17
Schroder, M.J.A & McEachern, M. G. (2005). ‘Fast foods and ethical consumer value: a focus on McDonald’s and KFC’. British Food Journal. Vol.107, No. 4. pp. 212-224
Scarnati, J. T. (1998). ‘Beyond Technical Competence: caring to understand’ Career Development International Vol. 3, No. 4, pp. 145 – 148
Schraeder, M. (2009). ‘Incongruence in the value of employees: organizational actions speak louder than words’ Development and Learning in Organizations Vol. 23, No. 2, pp. 4-5
Esta primeira, com um tema sempre muito actual é possívelmente a minha favorita. Dediquei-a ao meu pai, na rede ‘WeChat’ chinesa, no dia do funeral do meu pai. Fui forçada a apagala porque os chineses não compreendem estas letras, disseram-me. Deve ter que ver com a exterminação dos Uyghur, entre outros. Bem, só quero frisar que sou cidadã livre e democrata e este domínio é meu!
A segunda, chama-se “Naughty” do musical “Matilda” que assisti em Londres, em Fevereiro, neste ano trágico para todos. Faz-me lembrar o meu namorado e todos os colegas e amigos (pretos, brancos, amarelos, minorcas e gigantes!) que tenho espalhados pelo mundo. Nesta peça, a minha “Matilda” bilingue era Russa! Foi lindo e recomendo. Um dia hei-de ir ao Lake Baikal na Siberia a Vladivostok e a Moscovo visitar os meus colegas.
Há comboios que fazem esta rota e deve ser sensacional viajar de Moscovo a Vladivostok. O Trans-Siberiano! Os russos vieram habitar Ha’erbin (Harbin) para construir esta linha. Hoje, os chineses estão a construir uma mega ponte que liga Harbin a Vladivostok. Um viva ao progresso e as nações unidas.
Deus queira que os teatros no Reino Unido e por todo o mundo reabram o quanto antes que esta abstinência é pior que ressaca!
Deixo o link da Royal Shakespeare Company com desejo de que os reencontros sejam para breve. Venda de bilhetes, e outras informações, aqui.
Matilda The Musical by The Royal Shakespeare Company
[Intro, spoken]
So, yeah, this is, um, this is a new song I’ve written. It’s kind of a sort of jaunty swing number and it’s called, um, “Cont”
[Verse 1]
I don’t like Jews
…
Neither should you
They’re ethically and spiritually poor, that’s a fact
I don’t like black people
…
It’s just not acceptable
There should be some kind of law that is that
[Verse 2]
And I get the shits with Inuits
…
…
They get on my tits, the little bastards
And women
…
Just make me so mad, does that make me bad?
Am I bad, is that bad?
[Verse 3]
And the fuckin’ Italians, I just cannot stand them
…
They really inspire my rancor
Cheating fucking Italian wankers
And lesbians and the bi-curious
Make me furious
…
It’s not their fault, I know, but still… grr!
[Verse 4]
And fuckin’ Christians
…
I just want to punch ’em in their faces
…
And I’m not comfortable with Muslims on the tube
…
And I can’t stand publicly breastfeeding mothers
…
[Verse 5]
And I hate gays who talk camp-ly
…
And the fuckin’ Chinese make me angry
…
[Bridge]
I hate the rich…
I hate the poor…
I hate bitches…
I hate whores…
[Outro]
I hate Africans…
I hate Japanese…
I hate the disabled…
I hate Burmese…
Yeah, I don’t care about your color or your creed
I will judge you for no reason…
[Interlude, spoken]
Is that… is that… no, just stop.
[Heckler: I love you!] Ohhh. Oh, fuck. Sorry, I… it’s, ugh, that’s the trouble with trying out new stuff. It’s… half the year- I had half the lyrics covered up. I thought I was… I was only… I think we, I think we should probably do it again; I think if we leave it there, I might run the risk of being misconstrued. It’s not even called “Cont”, it’s called “Context”!
[Verse 1]
I don’t like Jews
Who make and distribute kiddy porn
Neither should you
They’re ethically and spiritually poor, that’s a fact
I don’t like black people
Who risk billions of other peoples’ money gambling on future derivatives
It’s just not acceptable
There should be some kind of law that is that
[Verse 2]
And I get the shits with Inuits
Who find out what job I do
And regale me with a racist joke or two
They get on my tits, the little bastards
And women
Who judge other women for not holding the same views as them vis-a-vis career and mothering
Just make me so mad, does that make me bad?
Am I bad, is that bad?
[Verse 3]
And the fuckin’ Italians, I just cannot stand them
When they take a dive in the penalty box, denying Australia its World Cup spot
They really inspire my rancor
Cheating fuckin’ Italian wankers
And lesbians and the bi-curious
Make me furious
When their pride parade blocked the traffic flow when my baby had asthma and had to go to the hospital
It’s not their fault, I know, but still… grr!
[Verse 4]
And fuckin’ Christians
Who lean on their horn when my wife is being cautious at an intersection
I just want to punch them in their faces, although my anger is fleeting
I understand their frustration, she’s a little too hesitant
And I’m not comfortable with Muslims on the tube
Who looks over my shoulder when I’m reading
And I can’t stand publicly breastfeeding mothers
Who smoke cigarettes while they’re feeding
[Verse 5]
And I hate gays who talk camp-ly
During the final act of King Lear
And the fuckin’ Chinese make me angry
When they make sham erection potions out of the horns of endangered rhinoceros
[Bridge]
I hate the rich who use their wealth as an excuse for bigotry
I hate the poor who use their poverty as an excuse for bigotry
I hate bitches who get rabies and try to bite babies
These are the flags of all countries mentioned in the blog. If you let me know where you from, I add yours too.
Free of charge, indoor and outdoor activities to recharge the battery. Which of the following hobbies and activities do you either like or dislike?
Most of them are available here, in Portugal. Others, not much of our intrinsic culture, I look forward to doing them in the UK or elsewhere when back on travelling.
Nevertheless, let me share with you some ideas and photos of my journey around the world. 🌎
Try to add three new to your weekend, be safe, and have fun.
I’d be appreciative if you like to leave a comment of interest of yours and the country where we could do it as some, I’ve never heard about. Together we’re stronger.
Lucky us in Portugal with endless options as for the Atlantic Ocean or the river. I heard from tourists that Picos Europa, Galicia in Spain is safe and nice at the present moment.
6. Practice a Sport: Sport Climbing, Roller skating, Badminton, Squash, Hurling, Archery, Kuk Sool Won Rugby, or Shaolin Kung Fu!
As we keep going on is now more important than ever to go out for jogging, running, whatever serves us the best to keep on our good mental and physical health. I look forward to seeing the children on track in school reopenings in September.
This year, even with the pandemic in March we had the European Championship in the Algarve and as usual, many Brits participated. The hugest community of British worldwide lives in the South of Portugal in Faro.
The Atlantic Ocean is paradisiacal. I met a couple, in their seventies from the Netherlands 🇳🇱 enjoying this kind of life together and sailing in. Now already retired, they have made their ways from the Netherlands to Portugal on a yacht. Memories last forever and so does friendship and true love.
Estoril in Portugal is the famous city for formula 1 and Monaco is also popular and worth the way.
7. Lace knitting
Photo by Karolina Grabowska on Pexels.comPhoto by Pok Rie on Pexels.com
I tried this sport before and I should practice more.
Photo by Mau00ebl BALLAND on Pexels.com
I had the chance to try this one in the South of Thailand 🇹🇭.
8. Filmmaking
Photo by Caleb Oquendo on Pexels.com
I’m desperate for the movies and look forward for the re-open of theatres, cinemas, arts and galleries.
9. Carving (woods and stones)
10. Autograph Collecting!
This blog is pretty cool and has some pictures. We can’t go after them chasing but we can write and show support! At current times we are all winners of this worldwide crisis besides I wonder how it would have been without the artists when we were locked in. A special thanks to all artists all over the world.
11. Play an instrument: Piano, saxophone, drums, guitar, trumpet
Yes, exactly. More than thinking is doing. Action is required.
13. Building PCs
Photo by RUN 4 FFWPU on Pexels.com
I intended to participate in the Olympic Games in Tokyo in 2020. A two hours journey from my city in China. Gee….give us one more chance…
I made friends from Kenya 🇰🇪 and based on empirical evidence they are the best runners in the world. So was Rosa Mora, the Portuguese winner of the Marathon, many years ago. Have you heard of her?
14. Fossil hunting
15. Cross- stitch
16. Quilting
There are lots of quilting techniques that every quilter should master, ten of those methods are on nearly every experienced quilter’s ‘must know’ list, written by Janet Wickell.
Mahjong is a tile-based game that was developed during the Qing dynasty in China and has spread throughout the world since the early 20th century. It is commonly played by four players.
‘How to Write Your First Song’ is an online course, at FutureLearn provided by the University of Sheffield on Creative Arts & Media. It cover the following topics:
1) Setting words to music
2) Time and pitch
3) Working with melody
4) Chords and chord progressions
5) Song forms
6) Arranging your song
At the present day 44,007 were enrolled on this course. To join it, click this yellow 🔗 link.
“Successful study is all about opening our minds to things we don’t yet know or understand – there’s a whole world out there we all need to get to know.”
Mark Allinson
Senior Lecturer in the University of Bristol, in the School of Modern Languages
164 Healthy Hobbies Activities And Sports For Preserving Our Mental Health
164 Healthy Hobbies Activities And Sports For Preserving Our Mental Health – Ischia, Italy 🇮🇹Photo credit: Neet Law
It is not my intention to see others towards risking their lives on these activities but I do wish to go straight to the pub when I get in the UK! Yes, let’s party on!
If not possible due to pandemic restrictions I’ll be dancing at home…
54. Going to the ballet/dance performances
164 Healthy Hobbies Activities And Sports For Preserving Our Mental Health Carmina Burana, Guangzhou Ballet – Ha’erbin, China 🇨🇳 Photo credit: Neet Law
It’s up to each country to set up their own rules and safeguard their citizens and tourists. Most Portuguese immigrants in the UK had to travel today otherwise they had to go on quarantine. I’m staying in a National Parc in the UK after moving to prevent any kind of allucination. I also look forward to participate in a Hurling game in Ireland the ruling is an outdoor team game of ancient Gaelic Irish origin. One of Ireland’s native Gaelic games, it shares a number of features with Gaelic football, such as the field and goals, the number of players, and much terminology. There is a similar game for women called camogie. I wish all of you the best of luck. Be good, and safe as possible.
I’ve been writing love letters for more than 7 months now since I and Mr. Lord were separated by COVID-19. A few weeks to go and meet up the prince I count on this strategy! If you have any recommendations on where to find beautiful poems, please 🙏, let me know!
164 Healthy Hobbies Activities And Sports For Preserving Our Mental Health – Caminha, Portugal 🇵🇹 Photo credit: Neet Law
85. Crochet
86. Aerobics
87. Drinking and somehow socialising
164 Healthy Hobbies Activities And Sports For Preserving Our Mental Health – Italy Photo credit: Neet Law
Yes, with moderation. A Port Wine, an Ale or a special Belgian beer. What about a flute of Prosecco? Anything including water, whenever with friends is the best ever. My fiancee will me at the best pubs in the UK. I’m a beer glass collector.
88. Sequence dancing
This is a popular outdoor activity in China even though the average temperature is below 35 in the north by the border with Russia and Inner – Mongolia.
89. Paragliding
90. Tree hugging
Spot on ! If I arrive there safely, I publish a photo at one out many national parts of Great Britain. I canceled ❌ everything booked for Scotland 🏴 last March because my fiancee was feeling sick thinking of my adventurous around Europope but I can not complain. For my winter holiday, in January and February I travelled in Germany, Switzerland, England, Austria, Greece 🇬🇷 and below is a picture of myself the day COVIF-19 was declared as a worldwide disease 😷. I’m glad to be safe in Portugal 🇵🇹.
This is the day when COVID-19 was declared worldwide disease. Peaceful Portugal in March 2020. Then we were all confined..
164 Healthy Hobbies Activities And Sports For Preserving Our Mental Health, Italy 🇮🇹 Photo credit: Neet Law
95. Caravaning
I saw a few dozens last week in Costa Nova, in Portugal most of them tourists from the Netherlands, Belgium 🇧🇪. You are all welcome. It is also good to see immigrants arriving from the US.
96. Birdwatching
Looking back at the lockdown, the only good thing is that we could see and hear the birds. Pollution is ruining Planet Earth.
Climate global change affect us all directly or inderectly and we should all care for the world as a whole.
97. Rallying
98. Dog training
99. Glass painting
100. Car boot sales 💵
101. Model building and collecting
102. Motorcycling
103. Hot air ballooning
104. Wood carving
105. Volunteering and fundraising
164 Healthy Hobbies Activities And Sports For Preserving Our Mental Health – 2018 in August, Naples Italy Photo credit: Neet Law
Healthy Hobbies Activities And Sports For Preserving Our Mental Health
115. Speed skating
116. Biathlon
117. Going to the theatre
Matilda The Musical – London, England 🇬🇧 February 2020 – Photo credit: Neet Law
I took off to the UK in February and travelled around Europe just before the spread of COVID-19, in Europe. I was lucky🍀 In this show, bilingual Matilda spoke in English and Russian 🇷🇺. I also would like to share some songs written by the Australian. See my post, here.
118. Power walking
119. Hang gliding
120. Superbike racing
121. Athletics and Summer Olympics
122. Wakeskating
123. Roller derby
124. Martial Arts
125. Wine tasting
Photo by Trinity Kubassek on Pexels.com
…and more singing. We had great parties in China with colleagues from Russia 🇷🇺, Germany 🇩🇪, the United States 🇺🇸, Canada 🇨🇦, Italy 🇮🇹 Australia 🇦🇺, Cuba 🇨🇺 , and many hosted by the British 🇬🇧 and they rock!
126. Acrobatic gymnastics
127. Ultra Marathon
128. Snowboarding
164 Healthy Hobbies Activities And Sports For Preserving Our Mental Health – Interlaken Switzerland January 2020 STUNNING Photo credit: Neet Law
145. Collecting 🧡🧡 (stamps, coins, paper notes, beer glasses)
I came across many weird collections while putting out this list of hobbies and activities which made me reflect on how being different and embracing diversity can strengthen groups of people and lead to success. There are many entrepreneurs out there! Congratulations to all of you, doing and generating great incomes at this conjecture.
151. Going to restaurants, cafes, pubs, and ice-cream
Italy
152. Winemaking 🍾 🍇 (and selling…)
153. Dog 🐶walking 👣
154. Visiting historical and natural sites
Behind me we can see the Faculty of Law at the The University in Coimbra and the crimson colour of the Portuguese flag. Machado de Castro Museum is where I took this picture. Sé Nova Church is word seeing and a lot more.
164 Healthy Hobbies Activities And Sports For Preserving Our Mental Health – Drawing by DOC SHERWOOD
164. Go to the spa
It takes courage to pursue our dreams!
These blog post is merely a reflection of my wishes and desires. It is not my intention to put you out in dangerour and most of hobbies and activities listed here are possible to do right now, right here in Portugal, in some regions of Spain and hopefully in the UK where I’m moving to soon and meet up my fiancee after being separeted for so long. Due to our clime and government restrictions I aim to pursue activities that are safe. It is however our responsibility to take risks or not and I feel sorry that for so many this is indeed an obligation… Most of all, I look forward to re-start because this year was difficult to all of us. I feel blessed to be an European with so many opportunities to look at. While putting this list together I read blogs of exquisite entrepreneurs who have been working hard online to face with courage and confidence this worldwide crisis. I’m thinking of my friends and relatives in Italy and all the children starving all over the world.
This blog is dedicated to my father, Physical Education teacher, a community leader, who passed away after Christmas 2019 whom I saw a year ago for the last time. He told me not to leave China before visiting Japan 🇯🇵 go for the Olympic Games I didn’t make it.
Rest in peace, daddy and I’m pride to be your daughter. Thank you for helping me finding the strength needed in the most difficult times. I will always remember you with honour.
“…it just went to show, Joe reflected, that the past truly was the greatest teacher. Today he had learned from it everything he wished to know, and much else besides. Now however, as he said, the time had come for himself and Flashtease to leave the past behind.
After all, it wasn’t as if the future could wait.”
BY DOC SHERWOOD
Story 7 Of The Divided Kingdom: “Tattered” by DOC
DOC SHERWOOD Answers your letters
The Divided Kingdom’s all about the old meeting the new, so here’s one of our longest-term readers Ratty of Bingham and letters-page debutante Neet Law!
Neet on Stories 4 and 5: DOC Sherwood, your work is beyond highly rich and descriptive, and it also proves that creativity and entrepreneurship are essential to keep us mentally alive despite our location. I like all the covers of your books, and your books even more than the covers, for besides the drawings I’m impressed with what my imagination perceives when reading between the lines. You really know how to grab your fans’ attention besides being so well-informed.
I love the green on the cover to Story 4 and I get very enthusiastic every time Petunia appears. Speaking of whom, I like everything about her appearance on the cover of Story 5 too. Everything. From Flashtease’s underwater to the recycled paper cup, and the detail I most appreciate is the delicacy with which Petunia holds this latter. What artists you and your friends are!
More and more I feel fascinated by rare people like you who devoted so much passion for teaching through the arts. Is there any reason the books aren’t published or readable online?
DOC SHERWOOD REPLIES: Neet’s closing question is a good one, as it calls attention to her somewhat overgenerous use of the word “entrepreneurship” in her first paragraph. Business sense is not something DOC Sherwood possesses in abundance, it must be said, but he’s delighted the stories themselves are winning such praise from his newest fan!
Here are a few lines of the Story 7 of The DIVIDED KINGDOM: “TATTERED with faith that one day, soon we’ll seeing all stories published.
“And there she was…
It so happened that the small space-lounge was already candlelit, but now this soft illumination was supplemented by a source which for many of the attendees proved more romantic still. For far above the beehive bouffants of girl Mini-Flashes and tables loaded with half-eaten hamburgers appeared the golden-glowing features of Neetra Neetkins, in holographic projection no less lovely than the genuine article. The highlights of her russet locks were like waterfalls that tumbled and twinkled down upon the gazing crowd, while those mysterious inviting depths where Neetra hid her hairpins blended gently with the shadows of this darkened room and framed her shining face.
Joe, Neetra said. Because something tells me you’re the one who’ll hear this message first. I’m counting on you to do what you think best when it comes to my family and Dylan, because I know what kind of time this is. But I hope it’ll be you.
It was the smile she here let slip, one of tenderness, familiarity and above all else of love, that started the tears to Joe’s eyes. Up until now the last time our hero beheld Neetra had been on that sunset afternoon in Nottingham. A pre-prepared recording this may have been, but for Joe it was still enough to dispel every fear and doubt that had preyed on him since then. As long as he was looking at Neetra thus there was only the resolve to be the hero he should be, together with the knowledge that if it was in her name, then there was nothing else he could or would do. They had found each other so long ago, and what they were to each other now was the same in her case as it was in his. The one, the first, and the only.
I’m striking out into the galaxy to find the truth, whatever that may mean these days, Neetra went on. But before that, as I guess you’ve already figured out, I had to check in with my friends the four farns on Planet Eshcaton. Manual, Prune, Benmor and Albazorascabaranthi needed to be told about recent developments, especially the things you and Gala learned from The Prophecy of the Flame, and what we all discovered back on Earth towards the end of the Solidity War.
Flashtease’s wide blue eyes shone in the light of Neetra’s image, for he had adored her too. Joe knew this, and put his arm around the Mini-Flash to reassure him it was alright. After all, if our hero himself could not help feeling that way, it was hardly fair of him to expect others to be able to. Indeed, Joe was more than happy to share his sentiments with such a friend as Flashtease had been.
This rift between you and Dylan, however significant it may be to future events, the farns hadn’t actually heard of, said Neetra. That’s not their fault. Local versions of the Prophecy are far more detailed on what the coming struggle will mean for this galaxy, and the role of The Four Heroes is never very clear. Empress Ungus only knew about those parts because she’d stolen our Earth-authored edition during the Fourth Dark Advent. But I filled my friends in, on that and also the theory I know you agree with, Joe, about the important role the Mini-Flashes and the present younger generation here seem destined to play. Because I guess that was a discovery I made myself.
Flashthunder had every right to fancy the reason Neetra’s luminous cheeks briefly brightened yet further was not only due to the modesty demanded by such a statement. For his own recollections of when Neetra first voiced her hypothesis to a private audience of him alone would have been sufficient to raise an identical blush,# had not Cherry beside him started to look even more like dangerously volatile dark-matter than she usually did. So instead Flashthunder took his girlfriend’s hand and gave it a comforting squeeze, quietly confident that Neetra’s words to Cherry when together they collected from her the password for this same communique had not been wholly ignored by the temperamental outer space teen.
Now the farns are going to set to work studying their ancient texts for any correspondences with the details we’ve gathered, even though they know there’s a risk Harbin might find out what they’re up to, Neetra declared solemnly. They’re brave old men…all the more so, because they’re aware this means something worse than just putting their lives in danger. It was you who taught me, Joe, to understand how an evil mind perceives opportunity. The adult Harbin who’s at large in this quadrant comes from a point in the future sometime between his defeat of our children, and the final conflict with our older selves. No-one knows yet who the winner of that battle’s going to be. So if Harbin learns about the farns there’s no question he’ll attack, but he’ll also keep them alive, in the hopes he can force them and their considerable prophetic powers to clue him in ahead of anyone else.
Flashshadow knew what came next. That Neetra felt it went without saying was testament to the person she was, who Flashshadow was proud to call her dearest and most trusted friend. For although Flashshadow spent most of her time invisible to the eyes of others, she herself saw much. She had joined Joe’s movement immediately on learning of it, perceiving right away that he to whom Neetra had become so close must surely share something of her principles and values. Now Flashshadow’s faith was affirmed in the girl who never once throughout all their adventures together had forgotten she was there.
The lounge in general saw Neetra’s point likewise. These young people would not have joined Joe had it been within them to remain oblivious to it. A quartet of courageous reverend wisemen must be rescued forthwith, not merely because information they might divulge under The Foretold One’s cruel compulsions posed a threat to the future of the universe, but rather because The Four Heroes’ cause was clear on how to act whenever innocent lives of any kind were in danger. Joe had taught his followers well. Even their newest member Mini-Flash Splitsville, though once she would have been the first to admit it was hardly her scene, found something in that which had gone unsaid she was able to get hip to. As for the longstanding Contamination, a gaunt man of radioactive blue-white silhouette, he slouched a-smoulder on the outskirts of the group and silently concurred. Here was what had ever spoken to him about the cause. Its duties and dictates drew upon the goodness left behind in the creature others had made of him.
Now for the important part, Joe, Neetra declared. My farn friends understand the likes of Harbin too, better in fact than you or I. With wisdom like theirs, when they predict something, I take it seriously. And they’ve told me that if Harbin does make his move, they already know where he’ll take them.
Petunia listened on…”
Story 9: Medley – The DMDED Kingdom – Four Heroes Productions by DOC Sherwood
Doc Sherwood Answers Your Letters
Here’s RATTY of BINGHAM, as ever with the very best feedback on our latest offerings…!
What’s this about Joe’s parents? Would I be right in saying you’ve never written about this before, Sir? It sounds terrible beyond belief! To come home and find them dead like that…your whole world would come to an end, wouldn’t it? Talk about defining you as a person. You (and indeed your life) would never be the same again. He was forced to grow up from such an early age, wasn’t he? Forced to take charge of things, because his parents were no longer there to do it for him. He could rely on nobody but himself. Man, no wonder he went on to found The Four Heroes!
DOC SHERWOOD REPLIES: Story 25 was indeed the first time we learned there were dark secrets surrounding the deaths of Joe’s parents, so well spotted, Ratster! Making such a late-in-the-day revelation about this most central of central characters was always going to be a risky business, so I’m delighted to hear it fitted so well into your interpretation of Joe and actually furthered your understanding of him. And as for the full story of what exactly happened in his living-room that wintry afternoon…maybe one day!
Neetra is very much the leader of the Flash Club now, isn’t she? Good old Neet – she’s only gone and grown up into a leader! I really shouldn’t be so surprised about that, either. After everything she has been through over the years I guess it’s only natural for her to assume this role. Maybe she was always content in the past for Joe to take charge but things have changed recently, haven’t they? Yes. And I think Neetra will be a great leader!
FOUR HEROES PRODUCTIONS PRESENTS: “OH, WHAT FEELING IS THIS?” STORY 26 OF THE FOUR HEROES SEASON 5
DOC SHERWOOD REPLIES: Both you and Mike have voiced enormous satisfaction over Neetra’s leadership subplot and her ongoing maturation as a character throughout Season Five, and this makes me especially happy because you’re my two longest-running readers who’ve been following Neet exactly two decades this year. That these developments for her, which to me felt completely natural and right, should have played so well with the pair of you is the best kind of news a writer could hope for. Our little girl really has grown up, hasn’t she? As, erm, anyone who’s read the present story probably knows by now!
Joe taking Gala to task over murdering the Burghermeister had me gripped, Sir! Joe can never condone taking another’s life. But as Gala says, did the Burghermeister not deserve it? Did he not have it coming? Was she supposed to let the law take care of him? Would that have been justice enough for the crimes he had committed? Gala always has taken the direct approach over such matters, hasn’t she? But was she right to do so? Hmmm…
DOC SHERWOOD REPLIES: The other thing about this we mustn’t forget is that Gala essentially was the law, having only just that day reconquered Nottingham and deposed the Burghermeister. Many would argue therefore it was her absolute duty to treat him judiciously, thereby establishing rule of law in her new world order. But instead, by making herself quite literally judge, jury and executioner she set the precedent which, as you rightly observe, later instances of her taking the direct approach would follow.
Man oh man! What’s this now? I knew Space-Screamer was bad but this! So he and his cronies are going to STEAL The Four Heroes’ cause are they? Of all the dirty tricks! And DYLAN! Sir, how is DYLAN? I know I keep on asking about him but I really am most concerned about his welfare! Come on Dylan, you can make it! And I wonder if we will be seeing any more of Harbin? Yes, I do indeed wonder about this! And The Chancellor! How’s HE doing?
DOC SHERWOOD REPLIES: Fear not, Ratty. From our very next exciting issue we shall commence working our way through the final fates of all the above – Space-Screamer, The Chancellor, Harbin, at long last Dylan – not to mention everybody else! So to put it another way, don’t anyone miss these final thrilling episodes of The Four Heroes Season Five!
The cooking seems to have been almost the only thing in which the Balkan countries were united. In the whole area, many dishes are identical and many others are variations on a theme adapted to local foods, preferences, or religion. All Balkan’s people drink Turkish coffee, and all share a love of sweet things.
2. Balkan Countries
Countries on the Balkan Peninsula, a region in southeastern Europe, are bounded by the Adriatic and the Ionian seas in the west, the Mediterranean and the Aegean seas in the south, and the Sea of Marmara and the Black Sea in the east. The peninsula includes Slovenia, Croatia, Bosnia and Herzegovina, Macedonia, Bulgaria, Albania, Greece, and European Turkey.
3. Principal characteristics of the Balkan food and culture
The food culture of the Balkan Peninsula depended upon the historic, geographical, climatic, social, and religious elements. There are three main food culture areas: the Mediterranean, the Continental lowland, and the Continental Mountain areas.
The food culture of the Balkan Peninsula displays Asian as well as west European influences. Even though the Oriental influence has been very strong in the last several centuries, ethnic characteristics and traditions have been preserved.
Dishes consumed in these regions contain many similar elements, but may also greatly differ from each other. One of the most characteristics shared by most is the use of numerous spices, onions, garlic, tomatoes, parsley, paprika, and capers.
The food culture of the Balkan Peninsula displays Asian as well as west European influences. Even though the Oriental influence has been very strong in the last several centuries, ethnic characteristics and traditions have been preserved.
Dishes consumed in these regions contain many similar elements, but may also greatly differ from each other. One of the most characteristics shared by most is the use of numerous spices, onions, garlic, tomatoes, parsley, paprika, and capers.
People of the Balkans like meat dishes. However, in the past, the meat did not play a central role in the food culture of the Balkans. In those parts where there is a large Muslim concentration – mainly Albania, parts of Macedonia and Turkey – pork is not eaten; in other areas where Catholicism prevails fish is the Friday and Lenten dish.
Albania is the least interested in dishes and this may be because so much of its energy has been devoted to war, mountain banditry, guerrilla warfare, and family feuds.
4. Individual group of dishes
Soups are prepared from vegetables, meat, herbs, or different kinds of fish. Spring is the time for a thick lamb soup (mayiritsa). Also popular is potato soup, leek, corn, or beans soups, and also soup made of zucchini with milk or eggs. Along the Danube River, fishermen prepare thick soups, while in coastal areas, they make soup from sea fishes (the Greek khakhavia).
Meat can be prepared in a variety of ways. Grilling and spit roasting are characteristics of the Balkan region, and lambs, kids, or pigs are roasted on spits on the same occasions such as weddings and New Year’s Day. People grill seasoned minced meat shaped in different forms. Pleskavica, kabobs, lamb and veal cutlets, beefsteaks, or small pieces of meat with vegetables and mushrooms. Meatballs are also popular, with or without sauce. The pasha of turkey or the Greek kreftaidakiya. Minced meat is also used in meat pie. Meat can be served in a stew (goulash, paprika). Chicken is roasted with an addition of spices and vegetables, such as olives, peppers, tomatoes, zucchini, and eggplant. Duck or goose is most often served roasted, sometimes with filling.
4.1 Goulash
In Balkan cuisine, vegetables are often prepared as a main or side dish. The vegetables are made into a ragout. Very popular dishes are those which are made from a mixture of vegetables, meat, and rice (sarma), or those prepared with vine leaves (balance dolmas). There are different casseroles in which meat is prepared together with vegetables: the Albanian shepherd’s pot and the Bosnian pot. The Turkish moussaka is prepared throughout the Balkan Peninsula.
Pastries, an oriental influence have always been an important part of festive meals in all Balkan countries. Most of the sweets contain walnuts and almonds. On Christmas and Easter, different kinds of cakes are served: pink from the Croatian coastal area, Greek melomakarona, and Kourabiethes. The basilica is prepared in Serbia and Bosnia. Tables filled with a great variety of Balkan cuisine and a strong attachment to the traditional culinary tradition.
The staple food in the Balkans is black bread, with cheese and olives, usually the black variety. In the summer the people eat enormous watermelons. For feast days they get together and roast whole lamb or sheep, or, in non – Muslim parts, whole pigs and piglets.
There is fish in plenty, both sea and river fish. Fruit and vegetables, all is there. Rice appears in many forms, so does cornmeal.
Corn – on – the – cob is a winter delicacy dried and kept over from the summer months.
Everywhere there seem to be nuts, including walnuts, pistachios, and pignolia (or pine nuts). These are used to chew, as well in many of the more famous dishes, in soups, stews, savories, and in many sweet cakes and pastries so beloved of the Balkans.
5. The cuisine of the regions
Croatian cuisine can be divided into a few regions and every region has its own distinct cooking traditions, characteristic for the area, and not necessarily well-known in other parts of Croatia. Its modern roots date back to ancient periods and the differences in the selection of foodstuffs and forms of cooking are most notable between those on the mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with the more famous gastronomic orders of today – Hungarian, Viennese, and Turkish – while the coastal region bears the influences of the Greek, Roman, and Illyrian, as well as of the later Mediterranean cuisine – Italian and French. However, most dishes can be found all across the country. This is also why the varied cuisine of Croatia is called “cuisine of the regions”.
5.1 Some expressions from typical Croatian menus:
Specialties from the grill are called roštilja or ražnja
pečeno means roasted
prženo means fried
pod pekom means that the dish has been put into a stone oven under a metal cover. The cook puts hot coals on the cover so that the meal is cooked slowly.
Palačinke with sweet filling (Hungarian: palacsinta)
Baklava
Danske Valve
Krem Pita – cream slice
Šam Pita- meringue cream slice
Zagorski štrukli – sweet pastry from northern Croatia
Uštipci
Strudel (Croatian: savijača or štrudla) with apple or curd cheese fillings
Orahnjača – sweet bread with walnuts
Makovnjača – sweet bread with poppy seeds
Croatian honey
Bear’s paw
Farmer’s cheese (quark) cakes (cream cake)
Krane, pokladnice – a type of Donut
Croatian pancakes (with cream with wine sauce)
ušljivac, dean, badavdžija (long plaited bun)
Šnenokli (eggwhites in a vanilla cream)
5.2.12 Cakes
Čupavci
Rožata (rose cake)
Easter pastry Pinca
Kroštule (crunchy deep-fried pastry)
Fortune, a festive pastry, particularly for Christmas
Bishop’s bread
Guglhupf (ring cake) (in Croatian kugel of)
5.2.13 Dessert Wines
Sweet Malvazija
Muškat Ottonel
Prošek
There are other drinks, some very strong, such as Slivovitz which is made from plums and is the national drink of Yugoslavia, also drunk elsewhere. The Serbs have an aged plum brandy which is more expensive. In Turkey, there is Raki, an aniseed drink usually diluted with water and extremely popular. In Greek, there is Ouzo, similar to Raki.
6. Basic ingredients in the Bulgarian kitchen
– Meats such as pork, beef, lamb, and chicken
– Plain yogurt and cheese such as feta and yellow cheese
– Rice, corn, beans, and lentils
– Many sorts of vegetables such as green and red cabbage, turnip, yellow and green onions turnip
– Olives, mushrooms, and garlic are very important in Bulgarian cuisine
– Spices such as paprika and mint
– Nuts and
– Herbs
All these ingredients, the fruit, and vegetables are grown in Bulgaria
Home cooking depends on many factors such as cooking traditions. Also, there is a difference between its North and South parts even though Bulgaria is a small country.
Today many Bulgarian women prefer quick dishes instead of slow cooking.
Yogurt is typical of Bulgaria.
7. Beers, known as “pivo” in Croatia
Most parts produce their own beer.
Apart from the great abundance of imported international beers (Heineken, Tuborg, Gösser, Stella Artois, etc.), we can find some tasty home-brews beers in Croatia. (Real fans need to know that the brewery in Split produces Bavarian Kaltenberg beer by the license of the original brewery in Germany).
Karlovačko: brewed in Karlovac
Ožujsko: brewed in Zagreb (the name refers to the month of march)
Pan
Favorit: from Buzet, Istria
Osječko: from Osijek
Star Češko: Czech beer from Daruvar a Czech minority is living there), brewed in Croatia
Riječko pivo: from the large seaport city of Rijeka on the northern Adriatic coast
Velebitsko Pivo: brewed near Gospić on the Velebit mountain, small but high-quality brewery, the dark beer has been voted best beer by an English beer fan website.
8. Liqueurs and spirits produced in Croatia
Maraschino
Rakija (Croatian name for spirits) made from:
Lozovača / Loza – grapes (it.: Grappa)
Travarica – Loza with herbs
Šljivovica – plum
Kruškovac – pears
Drenovac – cherries
Pelinkovac
Orahovac (walnut liqueur)
Glembaj
Medina (with honey)
Girl (as Medovina, only more alcohol)
9. Coffee
Croatia is a country of coffee drinkers (on average 5kg per person annually), not only because it was formerly part of the Austrian-Hungarian Empire, but also because it bordered the former Ottoman Empire. Traditional coffee houses similar to those in Vienna are located throughout Croatia.
10. Mineral water
Regarding its water resources, Croatia has a leading position in Europe. Concerning water quality, Croatian water is greatly appreciated all over the world. Due to a lack of established industries, there have also been no major incidents of water pollution. Water – here one thinks of Turkey and Greece, where water is appraised like wine. Albania too has crystal clear and lovely water. In Istanbul and other Turkish cities, no one drinks water from the tap. Not because it is unhealthy or contaminated, but simply because it has not the right taste.
Jamaica – Winner of the Paris AquaExpo for best mineral water of 2003
Lipički students
Jana – also belongs to Jamnica, best-aromatized mineral water (Eauscar 2004)
Cetina – water from the river Cetina which flows through the Dalmatian hinterland
Bistra – produced by Coca Cola
11. Juices and syrups
Badel
Jamaica
Maraska
Dona
Vindija juices – Vindi sokovi
Cedevita – sherbet
12. Turkey
The Turks have always been gourmets – at least since their conquest of Byzantium. Many of their dishes have attained international fame, as well as being the inspiration of other Balkan food. (Incidentally in the Balkans not only do the people cook ‘after the Turkish fashion’ but also use the same kind of kitchen utensils, calling them by Turkish names.)
The Turks have always spent much time and thought on their culinary efforts.
There is immense variety in both fruit and vegetables, and markets area joy of color, quality, and quantity. People live by the seasons, eating fruit and vegetables as the season brings them.
Oil plays a large part in Balkan cooking. In Turkey and Greece, with their large concentration of olives, it is olive oil which is the main cooking ingredient. Of course, they all use plenty of butter, as well as oil.
One connects yogurt with the Bulgarians but is eaten throughout the Balkans.
13. Bulgaria
Bulgaria developed their own cuisine in the 19th century. Until then Bulgarian people used to eat the usual for European food such as meats, fish, bread, fruits, and vegetables.
14. Greece
The magnificent food in Greece is world-famous. People in many countries enjoy the succulent lamb, spicy appetizers, delicious fish dishes, savory pies, and sweet, sticky pastries that mean Greek cooking to most.
Greek favorite dishes are mousaka, dolmades, egg and lemon soup, taramosalata, baklava, just to mention some.
Greece is a country with a long and spectacular history and the history of its cuisine is equally colorful and varied.
The pleasant climate encourages outdoor eating.
Oregano, lemon, and olive oil are very commonly used in Greek recipes.
15. Slovenia
The food and cuisine in Slovenia are special because its gastronomic and culinary image has been created at the hub of European Alpine, Mediterranean, and Pannonia lowland worlds; where cultures have been meeting for millennia, where centuries of social-historical development have conditioned the specific cultural forms and lifestyles on the territory now represented by the Republic of Slovenia. The diversity of the population also contributed to the diversity of images. This is reflected in habits and customs, forms of economic endeavor, interrelations, and spiritual creativity.
When the Slavic immigrants settled in the 6th century, there was already an aboriginal population, people who had an important impact on economic life, and indirectly on food habits. This applies especially to processing the milk into milk products and cheese making.
However, the major shortage of wheat, and this bread, meant that the basic foods were groats (“kaše”) (especially barley and millet) and broad bean (“bob”) and other legumes.
People also ate peas (“grah”) and made oil from poppy (“mak”), flax (“lan”), and pumpkin (“bučnica”).
Only on festive occasions did they enjoy various cakes and pork and meat products made at online”, i.e., the slaughter of the pig and processing the carcass.
Honey and milk products also had an important role in the diet. Buckwheat (“ajda”) began to appear in the Slovene space from the 15th century, which greatly changed the structure of food customs.
Corn (koruna”) began to spread in the 17th century.
In that century, they began to cultivate beans (“fižol”), and in the second half of the18th-century potato (romper”), which became one of the most popular dishes in Slovenia in the 19th century.
The monasteries also had an important role in mediating certain eating habits and in the ways of preparing food.
In the second half of the 18th and in the 19th century, Slovenia adopted a number of innovations in the culinary field (a range of farinaceous dishes, doughnuts), and in the same way,y some typical Slovene dishes began to obtain international recognition (e.g., “potica” – a cake roll with various filling, “kranjskakilobasea” – Kransky sausage, “štruklji” – dumplings with very varied fillings).
The impact of innovation was felt even more after the revolutions of 1848, bringing numerous changes in the culinary culture and enriching the wide palette of regional diversity.
A new era in the development of culinary and gastronomic culture opened in Slovenia with the period of being linked to the Balkans, after 1918 in a kingdom and from 1945 to 1991 in socialist Yugoslavia.
Along with major social changes and changes in the population structure, various Balkan dishes entered the menu in Slovenia, in which barbecued dishes stand out. (e.g., “čevapčiči” – minced meat rolls and “ražnjiči” – meat on a spit, to name but two). The use of paprika became widespread. At the end of the sixties of the 20th century, the culture of the Italian pizza began to take hold as a counterbalance to Balkan dishes.
Punjenapaprika and potatoes
Slovene cuisine, until recently relatively unknown internationally is today among the most interesting culinary gastronomic environments in Europe.
Slovenes most enjoy talking about food at the table. The preparation and enjoyment of foods once again becoming a ritual. Holidays, which, e.g., were forbidden on a public level (Christmas, Easter) were an exception. And this is precisely where the most recognizable regional festive culinary heritage was preserved and developed.
Slovenian people as well as more and more numerous tourists began to discover a new delight in Slovene food after Slovenia’s independence in 1991. For example, the Society for the Recognition of the Sautéed Potato as an Independent Dish (“Društvo za priznanje praženega krompirjanott samostojneJedii”) was founded in 2002 in Ljubljana.
The slow food movement is rather similar, having developed from neighboring Italy and already having a number of regional gatherings. Also important in the culinary and gastronomic field consists of numerous wine societies and informal groups that have chosen to focus their activities on improving the wine and beer culture and linking the wide palette of Slovene wines with food.
16.Bibliography
Angeline Kapsaskis (1977) The commonsense Greek cookery book Angus & Robertson Publishers
Todorova, Maria (1995) ‘Imagining The Balkans’ Oxford University Press, Inc. New York
Maria Kaneva-Johnson, (1995) ‘The Melting Pot: Balkan Food & Cookery’ Prospect Books (UK)
Callec, C. (2003), written at The Netherlands, Wine: A Comprehensive Look at the World’s Best Wine, New York: Random House (published 2002), text by Mr. Janez Bogataj, Ph.D., Professor of Ethnology at University of Ljubljana
Robin Howe (1965) Balkan Cooking. Andre Deutsch
Trish Davies, Atkinson C., Chamberlain L., ( 2000) ‘The Balkan Cookbook: traditional cooking from Romania, Bulgaria and the Balkan countries’ Southwater
Vladimir Mirodan (1987) The Balkan Cookbook Lennard Publishing (UK)
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