Oasis Of Babylon
191 posts
@OasisOfBabylon
I like to talk about vibrant planet, nature, history, anthropology, human culture & advancements.
Hang on, last time I saw the loom logo on here, I was being told that "there never was a cornucopia, ever".
do iraqis ever larp as mesopotamian like how iranians larp as zoroastrian?
Sinceramente, nunca he entendido la obsesión de crear robots con forma humana, por ejemplo, el que reparte los paquetes en la cinta. Prefiero este que selecciona tomates a 1000km/h:
We don’t fill our walls with portraits anymore and that’s a problem
The day a blind man sees. The first thing he throws away is the stick that has helped him all his life
Cheese is taken very seriously in France 🇫🇷 and is a core aspect of the country's culture and cuisine. One of Brillat-Savarin's most famous aphorisms, written in the early 19th Century, maintains that "a dinner which ends without cheese is like a beautiful woman with only one eye." According to Cheese Connoisseur, there are about 1,600 cheese types produced nationwide — and just as wines are rigorously classified and legally protected based on region and traditional production methods via France's Appellation d'Origine Contrôlée (AOC), so too are cheeses. Roquefort was the first cheese 🧀 ever granted AOC status and this was not by accident. Roquefort has long been hailed as the king of French cheeses, explains Smithsonian, and each aspect of its creation is as strictly formalized as that of champagne, or first-growth Bordeaux. Roquefort, for example, can only be made in Roquefort-sur-Soulzon, a municipality in southern France, per the Official Journal of the European Union. Additionally, its raw ewe's milk can only be sourced from the local Lacaune sheep, and the cheese must be aged for a minimum of three months in regional caves, where it is exposed to Penicillium roqueforti. The latter, Food & Wine observes, is the harmless mold that gives the blue cheese its distinctively colored veins and unmistakable taste and aroma. Brillat-Savarin wasn't the first to refer to cheese using the metaphor of a beautiful woman. Roquefort's origin story centers around a shepherd, who while enjoying a local cheese on rye, is diverted from his meal by the appearance of a beautiful woman. He follows her, as France Today relates, and completely forgets about his lunch, which he leaves in a cave for safekeeping. By the time he finds it again, a mold has formed. But he hungrily devours it anyway, and thus accidentally discovers the strange yet delicious secret to making Roquefort cheese. This romantic story is just that, of course. As Forbes notes, a recent genetic study has proven conclusively that Penicillium roqueforti did not originate from the regional caves in Roquefort-sur-Soulzon, or from spoiled bread (although rye is the likely source). Ancient myth aside, Roquefort has been around for a very long time — over 1000 years, according to Cheese Connoisseur. The first historical evidence for its production, however, dates back to 1411, per Smithsonian. That's the year it first gained legal protection from King Charles VI of France. Its AOC status, meanwhile, was granted in 1925. 🎥© @Sarahhuniverse #archaeohistories
Charlie Munger: “I won't play in a game where the other people are wise and I'm stupid. I look for a place where I'm wise and they're stupid. And, believe me, it works better.” “God bless our stupid competitors. They make us rich.”
Fun fact/animal cognition theory: nearly all mammals recognize the young of other mammals because of cuteness proportions, ie, oversized head and eyes, because mammals in general nurture their young for much longer and mammalian cuteness is a nurture bait.
Recipe for an incredible childhood: Stephen Biesty’s Cross section books
Your lack of intensity and joy is destroying your potential. When you go all in and enjoy it more than anyone else, you can achieve anything you want.
books are so cool because there are NO FUCKING ADS IN THEM
