SALI A BORDO CON I NOSTRI VIDEO! Il ns canale offre qualche istruzione sui lavori di bordo, un punto di partenza per ogni marinaio. Troverai guide e tutorial , recensioni su prodotti nautici e tanto altro. Personalmente la considero un'avventura che ho cominciato insieme a voi e che mi porta giornalmente ad aggiornare ed evolvere le mie conoscenze in fatto di nautica. Iscriviti al canale ed attiva le notifiche per poter interagire con opinioni, commenti e consigli e Benvenuto a bordo!

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Follow and comment to #supportyourlocalsailors and our project on: IG @ag.sailing Facebook @ag.sailing YT @agsailing7908 Thanks to our precious sponsors: @bestwind_stores @roblineropes @murphysailcom @aclasscat #sailing #boat #sail #training #watercolor #water #vela #fun #fast #water #madeinitaly #garda

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#odysseytotheextraordinary #yachtweek #travel

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Positive sailing in strong winds! The boat handles beautifully, offering surprising comfort. Waves? Bring 'em on! Future travel? Absolutely. Seasickness? Almost! #Sailing #SailingLife #SailingAdventures #OceanSailing

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I really wanted to love this Bajang (also known as Zongzi). It’s a masterpiece of culinary engineering: sticky rice, savory fillings, and that iconic pyramidal shape, all bound by the ancient technology of the banana leaf. This dish dates back over 2,000 years to the Zhou Dynasty. Legend says it was born as a ritual offering to honor the poet Qu Yuan, thrown into rivers to prevent fish from eating his body. It’s a symbol of loyalty and survival, a portable meal designed for ancient travelers and warriors. As a researcher, I admire the craft. The leaf infuses the rice with polyphenols and a distinct grassy aroma, a perfect example of indigenous cuisine using nature as a pressure cooker. But strictly from a taste perspective? It didn’t click for me today. The flavor profile is complex, dense, and deeply traditional, but sometimes food heritage challenges our modern palates. And that’s okay. My mission isn’t to find "tasty" food, it’s to preserve the taste of history. Is this a masterpiece or just an acquired taste? Have you tried Bajang? Let’s talk in the comments. 👇 Culinary anthropologist tasting traditional Bajang (Zongzi) wrapped in banana leaves at Yaowarat, Bangkok’s Chinatown street food market. Authentic food history research and honest review of ancient Chinese-Thai recipes by a cookbook author. Visuals include sticky rice texture, bustling night market lights, and ethnographic food study.

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Fala, Velejador - Fred Paim da Revista Náutica -- A Semana Internacional de Vela de Ilhabela chega à sua 48ª edição entre os dias 24 e 31 de julho de 2021, no Yacht Club de Ilhabela (YCI), no litoral norte paulista. O grande encontro da modalidade conta com mais de 100 barcos das principais classes de vela oceânica, como ORC, RGS, Mini Transat, Multicasco, Bico de Proa, Clássicos, C30 e HPE25. E, pela primeira vez, reúne regatas presenciais e virtuais, com as provas online feitas pelo aplicativo Virtual Regatta Inshore. Inscreva-se no canal oficial da Semana Internacional de vela de Ilhabela: https://bityli.com/B6QTp Curta a SIVI no Facebook: https://www.facebook.com/sivilhabela/ Siga a SIVI no Instagram: https://www.instagram.com/sivilhabela/ Siga a SIVI no Twitter: https://twitter.com/sivilhabela/ Saiba mais: https://www.sivilhabela.com.br

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