viernes, 4 de abril de 2008
The Back Streets (19)
The older part of Sunny Beach, a few streets back from the main drag, still retains some of the old character that it had twenty or thirty years ago before the European influence took over. Soime may call it a little 'run down' but look beyond that and you can see what it might have been like to holiday here decades ago when, still under Communism, every Bulgarian worker was assured of a summer holiday by the sea.
Few of todays holidaymakers will spend much time in this less vobrant and colourful part of the resort and it is likely that much of it will be redeveloped in the coming years but there is something quaint and 'real' about it. The bars are smaller and more friendly and the stalls still sell local produce rather than designer brands.
Venture behind the hotels on the main road and you will see this part of the resort which has its own charm.
Few of todays holidaymakers will spend much time in this less vobrant and colourful part of the resort and it is likely that much of it will be redeveloped in the coming years but there is something quaint and 'real' about it. The bars are smaller and more friendly and the stalls still sell local produce rather than designer brands.
Venture behind the hotels on the main road and you will see this part of the resort which has its own charm.
Damnoen Saduak Floating Market
Damnoen Saduak Floating Market in Ratchaburi Province, Thailand. Photo and graphics by Kevin Borland.
Port Louis Street scene
a busy Saturday in Port Louis Mauritius near the main market. There were hundreds of vendors lined up along the streets selling a large variety of items... Most people were on foot or on motos.
ON TOP OF THE PILE
I was just looking for somehting nice to post. I have been able to get out shooting much lately, so this will have to do.
Spanish Market
A traditional Spanish market stall.
They weren't too happy about me taking this shot actually, the guy on the far right shouted at me in rapid Spanish.
I didn't understand.
They weren't too happy about me taking this shot actually, the guy on the far right shouted at me in rapid Spanish.
I didn't understand.
jueves, 3 de abril de 2008
Pimenta em nossos olhos, às vezes é refresco
Feira livre na praça do Ó, Barra da Tijuca, Rio de Janeiro
Fruits, tropical-style
http://bootsintheoven.typepad.com/boots_in_the_oven/2007/07/sangkhlaburi-to.html
market colours
The weekend before the 26th July national celebrations the Paseo de Marti (Prado) was taken over by market stalls, sound systems and partying habaneros
Fruit Vendor near Pyramids
This guy had a prime spot. Loads of cars pass on their way to the pyramids and who could pass up this display.
Pink Ladies
Fresh fruit, St Petersburg SaturdayMarket, 29 March 2008, St Petersburg, Florida, USA (2008_03_029_021)
Babycorn Harvest
A moment of Joy! Holding a very sweet babycorn!
Picture taken in Kuppam, A.P
India 2001
Picture taken in Kuppam, A.P
India 2001
Una mexicana que fruta vendía
Exposición "Así dibujan los niños y niñas de Guanajuato"
(Thus they draw, boys and girls of Guanajuato)
Abril-2007
(Thus they draw, boys and girls of Guanajuato)
Abril-2007
martes, 1 de abril de 2008
Trabajos - El Mercado 02
Serie "Trabajos"
Mercado de Chillán.
El movimiento empieza de madrugada en el Mercado de Chillan, a eso de las 4 am ya se ven las primeras siluetas cargando carros, cajas con mercaderías, camiones repletos de los distintos productos, cargadores con sacos y canastos al hombro, en fin, trabajando.
Los primeros en llegar son los distribuidores que copan las calles laterales a la espera de los vendedores del Mercado. Cajas y cajas de tomates, infinitos choclos, zapallos y frutas de temporada. Los olores a esta hora se dejan sentir frescos y agradables.
Frutas nativas - Native fruits
Praia da Pipa, Rio Grande do Norte, Brasil
Cajus e ubaias - A população mais pobre da região Nordeste tem uma dieta pobre de nutrientes, sobretudo de frutas e vegetais. O clima é inóspito, é verdade. No entanto, há uma variedade de plantas nativas mal aproveitadas e algumas já desaparecendo que bem poderiam ajudar a suprir essas carências alimentares. Bons exemplos são o caju e a ubaia. O primeiro, (Anacardium occidentale), como é sabido, é riquíssimo em vitamina C. No entanto a gente do interior costuma destacar a castanha para vender e deixa para trás a parte comestível “in natura”! Há dezenas de anos que observo isso, nada mudou...
Quanto à ubaia ,(Eugenia uvalha,) que tem o nome vindo do tupy Iba – fruto e Aya- azeda, é cada vez mais rara... Frutas colhidas no Rio Grande do Norte
.........................................................................................................................................
Cashews and ubaias - In our poor region, Northeast, the daily diet tends to be deficient in essential nutrients, particularly those supplied by fruit and vegetables. However, there are a lot of native fruits well adapted to local environmental conditions, but today most of them are underutilized and local knowledge about their use and management is disappearing. Also, a number of species have become rare in some communities, for example the ubaia (Eugenia uvalha)
"The cajueiro "fruit" is actually a thickened stem. The true fruit is just below the thickened portion of the stem, and contains red or yellow flesh surrounding the cashew nut. The nut, removed from its bark, is used principally as a food. The bark, "fruit," nuts, and resin of the tree are used medicinally.
Cajueiro contains naturally occurring analogs of the latest diabetes medications pioglitazone (Actos)".... more about cajueiro, here:
www.herbs2000.com/herbs/herbs_cajueiro.htm
Cajus e ubaias - A população mais pobre da região Nordeste tem uma dieta pobre de nutrientes, sobretudo de frutas e vegetais. O clima é inóspito, é verdade. No entanto, há uma variedade de plantas nativas mal aproveitadas e algumas já desaparecendo que bem poderiam ajudar a suprir essas carências alimentares. Bons exemplos são o caju e a ubaia. O primeiro, (Anacardium occidentale), como é sabido, é riquíssimo em vitamina C. No entanto a gente do interior costuma destacar a castanha para vender e deixa para trás a parte comestível “in natura”! Há dezenas de anos que observo isso, nada mudou...
Quanto à ubaia ,(Eugenia uvalha,) que tem o nome vindo do tupy Iba – fruto e Aya- azeda, é cada vez mais rara... Frutas colhidas no Rio Grande do Norte
.........................................................................................................................................
Cashews and ubaias - In our poor region, Northeast, the daily diet tends to be deficient in essential nutrients, particularly those supplied by fruit and vegetables. However, there are a lot of native fruits well adapted to local environmental conditions, but today most of them are underutilized and local knowledge about their use and management is disappearing. Also, a number of species have become rare in some communities, for example the ubaia (Eugenia uvalha)
"The cajueiro "fruit" is actually a thickened stem. The true fruit is just below the thickened portion of the stem, and contains red or yellow flesh surrounding the cashew nut. The nut, removed from its bark, is used principally as a food. The bark, "fruit," nuts, and resin of the tree are used medicinally.
Cajueiro contains naturally occurring analogs of the latest diabetes medications pioglitazone (Actos)".... more about cajueiro, here:
www.herbs2000.com/herbs/herbs_cajueiro.htm
Bananas and Avocadoes
The variety of banana shown here is traditionally fed to infants and toddlers. The local belief is, unlike the other variety (I forget if it's LATUNDAN or LAKATAN) , this one is easily digested. (Plantanos y aguacates vendido en el mercado de FTI en Taguig, un habitacion de Metropolitan Manila, Filipinas.)
Chatuchak Fruitshakes
The Thai penchance for aesthetic presentation, meticulous attention to detail (have you ever gone up close to the finishing work on their temples?) and orderliness fascinates me. (Ensaladas frutas en Tailandes.)
With the Thais, the beauty of the food is sometimes so extreme you wonder if the food is actually edible. Case in point is one of their sweets made of bean paste then shaped into miniature vegetables. So pretty, so authentic, so realistic. How can I eat such a work of art? Another wonder I beheld was the "hotcake" man located in back of a school in a narrow street at the end of Silom which led to the river ferry wharf (whew!). Anyway, this fellow made a living out of forming hotcake batter into fanciful shapes while the school children (me included) customers watched. It took time and was (to city-bred me anyway) a slow and painstaking effort. I was awed and not a little chagrined for my rush-rush perspective.
Another perspective of edibility (is there such a word?). When I travel, I often encounter fresh foods that have been on display for an indeterminate period of time in temperatures that no sane westerner food nutritionist would deem safe. (No, I am not a westerner.) The funny thing is, I also know that the same conditions also probably apply to many of the foods that I myself regularly eat: meat sources in the wet markets, fish, etc. The mystery of it is, while I know I won't come to grief when it comes to my native foods, the same margin of safety does not apply when it comes my eating of foods of other lands. That said, my perspective of food remains "I live to eat, not eat to live."
With the Thais, the beauty of the food is sometimes so extreme you wonder if the food is actually edible. Case in point is one of their sweets made of bean paste then shaped into miniature vegetables. So pretty, so authentic, so realistic. How can I eat such a work of art? Another wonder I beheld was the "hotcake" man located in back of a school in a narrow street at the end of Silom which led to the river ferry wharf (whew!). Anyway, this fellow made a living out of forming hotcake batter into fanciful shapes while the school children (me included) customers watched. It took time and was (to city-bred me anyway) a slow and painstaking effort. I was awed and not a little chagrined for my rush-rush perspective.
Another perspective of edibility (is there such a word?). When I travel, I often encounter fresh foods that have been on display for an indeterminate period of time in temperatures that no sane westerner food nutritionist would deem safe. (No, I am not a westerner.) The funny thing is, I also know that the same conditions also probably apply to many of the foods that I myself regularly eat: meat sources in the wet markets, fish, etc. The mystery of it is, while I know I won't come to grief when it comes to my native foods, the same margin of safety does not apply when it comes my eating of foods of other lands. That said, my perspective of food remains "I live to eat, not eat to live."
Banana Republic 2
Plantains, locally called /saba/. Why so many you ask? Plantains, boiled, fried with caramel, or wrapped with spring roll wrappers are immensely popular snackfoods in the Philippines. We call these "nilagang saging", "banana cue" and "turon" respectively.
Guyabano and Chicos
Both fruit are not natives of the Philippines and got here around the time of the Galleon Trade between Manila and Acapulco during the Spanish colonialization of the Philippines. The ones on the left are Guyabano (Soursop) and the ones in the box are called Chico.. Incidentally, I just discovered that eating too much of the one on the left has been found to have some association with Parkinsons? Follow the like to Wiki. Uh oh!
Pineapples (Pina)
The painstaking crosshatch pattern that's followed for peeling pineapples is an art that not many Filipinos can or are willing to learn or do. Still, if you want to enjoy this fruit to its fullest, you can't beat selecting and buying your own pineapple and preparing it at home. It's a prickly exercise, mind you. Oh, a warning: pineapple peel, like crab and shrimp shells, attracts flies and bluebottles like crazy.
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