Véronique sort sa ligne… et la magie opère ! 😍🎣 Première prise : un maquereau tout frais, parfait pour le souper à bord du catamaran. [ VISITEZ NOTRE SITE WEB ] https://www.sailingatypic.com [ VISITEZ NOTRE BOUTIQUE DE VÊTEMENTS ATYPIC ] https://sailingatypic.com/collections/all [ SUIVEZ-NOUS ] 🔔 Facebook: http://www.facebook.com/SailingAtypic/ Instagram: https://www.instagram.com/sailing_atypic/?hl=fr YouTube: https://youtube.com/c/SailingAtypic Patreon: https://www.patreon.com/user?u=37205310

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La Finale Gulet , La Finale Yacht , Bluestar Yachting , Bluestar Yacht Agency www.bluestar-marine.com

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The secret behind our 6th A-class catamaran constructors world championship with a DNA F1X catamaran. High speed tow testing of foil and rudder foil designs in the 145 long towing tank of the TU Delft Maritime technic department. Research and close cooperation between engineering by Marloes Eijkman and world class sailor Mischa Heemskerk. #perfection #onlythebest #carbonfoils #foiling #hydrofoiling #multihull #aclasscatamaran #hydrofoildesign #research #TUDelft

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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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