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    https://sophisticatedspectra.com/article/drosia-serenity-a-modern-oasis-in-the-heart-of-larnaca.2521391.html

    DROSIA SERENITY
    A Premium Residential Project in the Heart of Drosia, Larnaca

    ONLY TWO FLATS REMAIN!

    Modern and impressive architectural design with high-quality finishes Spacious 2-bedroom apartments with two verandas and smart layouts Penthouse units with private rooftop gardens of up to 63 m² Private covered parking for each apartment Exceptionally quiet location just 5–8 minutes from the marina, Finikoudes Beach, Metropolis Mall, and city center Quick access to all major routes and the highway Boutique-style building with only 8 apartments High-spec technical features including A/C provisions, solar water heater, and photovoltaic system setup.
    Drosia Serenity is not only an architectural gem but also a highly attractive investment opportunity. Located in the desirable residential area of Drosia, Larnaca, this modern development offers 5–7% annual rental yield, making it an ideal choice for investors seeking stable and lucrative returns in Cyprus' dynamic real estate market. Feel free to check the location on Google Maps.
    Whether for living or investment, this is a rare opportunity in a strategic and desirable location.

    Cuisine and Culture: A History of Food and People

    Posted By: step778
    Cuisine and Culture: A History of Food and People

    Linda Civitello, "Cuisine and Culture: A History of Food and People"
    2011 | pages: 448 | ISBN: 0470403713 | EPUB | 10,3 mb

    An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition
    Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food.
    From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before.
        * Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows
        * Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages
        * Includes a sampling of recipes and menus from different historical periods and cultures
        * Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography
        * Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine.
    Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.

    More to Explore From the book: Food Innovations During the Depression
    Timeline
    1929 Popcorn in movie theaters
    1930 Howard Johnson’s—first restaurant franchise
    1930 Ocean Spray Jellied and Whole Berry Cranberry Sauce
    1930 Twinkies
    1931 Joy of Cooking published
    1931 General Mills markets Bisquick
    1932 Frito’s Corn Chips
    1933 Prohibition ends; soft drink manufacturers urge soda as mixers
    1933 Miracle Whip dressing introduced at Chicago World’s Fair
    1934 Ritz Crackers (Nabisco)
    1934 Harry & David begin mail-order business for their pears
    1934 Girl Scouts begin cookie sales
    1934 Los Angeles Farmers Market opens at 3rd and Fairfax
    1935 Alcoholics Anonymous founded
    1936 Oscar Mayer Wienermobile rolled out
    1936 John Tyson, truck driver, buys a chicken hatchery
    1937 Pepperidge Farm begins; sells bread above market price
    1937 Bama Pie Company incorporates; sells personal-size pies
    1937 Toll House Cookies accidentally invented by Ruth Wakefield
    1937 Parkay Margarine introduced
    1937 Spam
    1938 Lay’s Potato Chips
    1939 Nestle makes Toll House Real Semi-Sweet Chocolate Morsels
    More to Explore From the book: Food Fable–How to Drink and Not Get Drunk
    The ancient Greeks loved wine and were always searching for ways to drink without getting drunk. Creative thinking led them to what they thought was the antidote to the downside of Diosnysus: drinking purple wine from a purple vessel made of semi-precious stone would cause the two purples to cancel each other out and negate whatever was in the wine that caused drunkenness. In Greek, the prefix “a” means “not,” methyein means drunk (from methy–wine), so the Greek word for “not drunk” became the name of the purple stone the vessel was made of–amethyst.

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