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Corti Creare
Prana by Atzaro is the biggest and most luxurious phinisi yacht in the world, sailing the paradise seas of Indonesia. A unique experience, exploring some of the last untouched paradises on earth, you will travel in utmost luxury on-board whilst enjoying discovery, adventure, quality, service, spectacular diving, fine dining, spa, relaxation and more. https://pranabyatzaro.com Bookings : Email - info@pranabyatzaro.com | WhatsApp - +34 682 038 396 | Telephone - +34 971 188 894 Instagram - https://www.instagram.com/pranabyatzaro Facebook - https://www.facebook.com/pranabyatzaro #pranabyatzaro #atzaro #yacht #luxury #cruise #sailing #vacation #holiday #diving #travel
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Para los que se han preguntado a qué se parece una navegación oceánica de noche a bordo del NASSAU BEACH CLUB - GAES SOLIDARIA de Hugo Ramón.
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Calm before the storm, Hurricane Lee sucking all the wind out of the Caribbean. Almost too calm to sail. Still enjoyable. #sailinglife #sailor #sailingaway #bristolchannelcutter #sailing #oceanwaves #bluewater #caribbean
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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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Have you ever considered visiting Boracay? Here's a sneak peak.
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