Known Russian film Director Alexander Sokurov starts shooting a new film about Japanese Emperor Hirohito, who is the third in the tetralogy on the theme of power. In 1999 came the painting “Moloch” about Hitler . and 2001 – “Taurus” about Lenin . The working title of the new film “the Sun” .
As in the previous two parts, the future hero of the film is shown in time of crisis. The film covers the events between the two historic decisions of Hirohito: the announcement of surrender in world war II and the renunciation of his divine status. The shock of the Japanese back then was so great that the country was overwhelmed by a wave of ritual suicides highest dignitaries, some of which was made right in front of the Imperial Palace.
Alexander Sokurov (Director): “We are interested in such details, which even today are not very interested in historians. And we should write all this in our film”.
Today the attitude to this period of history among Japanese mixed. According to the Director, information about these years are hard to find. For a long time in Japan, studies of this period were almost closed, and partly it’s the taboo still persists.
Alexander Sokurov consults with Japanese historians, however, said that they agreed to work on the condition Continue reading
The basis of the power of the Koreans, like many other peoples of East and South-East Asia, is the food of plant origin, primarily rice. Rice cooked steamed without salt porridge ‘baby’, without which no cost, no Korean meal. Less the cook pabi of other cereals: millet, barley or green foxtail.
The other main element of traditional Korean cuisine – fish and seafood. The rich flora and fauna of coastal and river waters of the Korean Peninsula give so rich food to the people. The flesh of clams, shrimp, oysters, sea cucumbers and many sea plants are a fundamental part of everyday, festive and ritual dishes. Some types of lean fish – such as cod, Pollock, flounder – are used to prepare a special kind of food called ‘kimchi’.
Kimchi is a collective name of the dishes, the approximate counterpart in European cuisine could be defined as pickles and savouries. However, kimchi is not only vegetables, fruits and herbs as its components are widely used meat, including poultry, and, as mentioned above, fish and seafood. Usually in the warm season the kimchi is prepared 2-3 days before use, and in autumn for the winter is harvested in large quantities.
One of the main traditional food of the Koreans is the noodles ‘Kuks’. The Kuksa is prepared from wheat, buckwheat, corn or potato flour and served along with dishes of finely chopped meat of different methods of cooking, seasoned Continue reading
Uzbek absolutely nothing-lagman.
Products that you need for cooking:
For the gravy:
400 g of meat
Green radish 1 medium size
onion (onion) – 2-3 pieces
100 g lamb tail fat (or simply take 1 / 2 kg of fatty meat)
1 / 2 kg of tomatoes
2 medium eggplants
4 stuff peppers
200 g of common cabbage
carrots – 2 PCs
1 / 2 bunches of celery
1 head of garlic salt and spices
2 tablespoons vegetable oil
Travelling on a budget, the Uzbek-dish – recipe preparation:
Speaking precisely, Laghman, not Uzbek, Uyghur dish, also widespread in Uzbekistan, as Ukrainian borsch in Russia. The Uighurs are a Turkic-speaking people living in a part of China and part of Central Asia. So their dishes – some connecting Chinese and Central Asian traditions of cooking. Quite often they use these herbs and spices in their dishes that are virtually unknown to us. Similarly, the method of cooking noodles (the”differently”, the lagmana) differs significantly from the methods of cooking noodles in Europe or Russia. The noodles they don’t roll and pull. This heavy work, so usually do it young and healthy men.
Taken once a large amount of dough, maybe 3-5 kg of flour, make a video that take two hands and start turning it before him, but not as pressed linen, Continue reading