A tobacco pipe, often called simply a pipe, is a device specifically made to smoke tobacco. It comprises a chamber for the tobacco from which a thin hollow stem (shank) emerges, ending in a mouthpiece. Pipes can range from very simple machine-made briar models to highly prized hand-made artisanal implements made by renowned pipemakers, which are often very expensive collector's items. Pipe smoking is the oldest known traditional form of tobacco smoking.
Tobacco is the common name of several plants in the genus Nicotiana of the family Solanaceae, and the general term for any product prepared from the cured leaves of these plants. More than 70 species of tobacco are known, but the chief commercial crop is N. tabacum. The more potent variant N. rustica is also used in some countries.
Glutinous rice is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
Winemaking, wine-making, or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. There is evidence that suggests that the earliest wine production took place in Georgia and Iran around 6000 to 5000 B.C. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.
Burley tobacco is a light air-cured tobacco used primarily for cigarette production. In the United States it is produced in an eight-state belt with approximately 70% produced in Kentucky. Tennessee produces approximately 20%, with smaller amounts produced in Indiana, North Carolina, Missouri, Ohio, Virginia, Maryland, Pennsylvania and West Virginia. Burley tobacco is produced in many other countries, with major production in Brazil, Malawi and Argentina.
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast. It differs in many respects from continental cuisine through the stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials, necessary because of the long winters.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Perique is a type of tobacco from Saint James Parish, Louisiana, known for its strong, powerful, and fruity aroma. When the Acadians made their way into this region in 1776, the Choctaw and Chickasaw tribes were cultivating a variety of tobacco with a distinctive flavor. A farmer named Pierre Chenet is credited with first turning this local tobacco into what is now known as Perique in 1824 through the labor-intensive technique of pressure-fermentation. It is reported by authorities on tobacco that Perique is based on a variety of Red Burley leaf. The Tobacco Institute says perique has been shipped out of New Orleans for more than 250 years and is considered to be one of America's first export crops.
Latakia tobacco is a sun-dried and smoke-cured tobacco product. It originated in Syria and is named after its major port city of Latakia, though large production has permanently moved to Cyprus due to varying and compounding sociopolitical issues within Syrian borders. It is in the family of fire-cured tobaccos in which the leaves are dried(cured) over burning hard wood. What sets Latakia apart from other fire-cured tobaccos is the use of heavy volumes of smoke from both dried and live material from aromatic woods.
Fermented tea is a class of tea that has undergone microbial fermentation, from several months to many years. The exposure of the tea leaves to humidity and oxygen during the process also causes endo-oxidation and exo-oxidation. The tea leaves and the liquor made from them become darker with oxidation. Thus, the various kinds of fermented teas produced across China are also referred to as dark tea, not be confused with black tea. The most famous fermented tea is pu'er produced in Yunnan province.
Turkish tobacco is a small-leafed variety of tobacco. Its plants usually have a greater number and smaller size of leaves than American tobacco, and are typically sun-cured. These differences can be attributed to climate, soil, cultivation and treatment methods. Historically, it was cultivated primarily in Thrace and Macedonia, which are now divided among Bulgaria, Greece, North Macedonia, and Turkey, but it is now also grown on the Black Sea coast of Turkey, in Egypt, in South Africa and elsewhere.
An acquired taste is an appreciation for something unlikely to be enjoyed by a person who has not had substantial exposure to it. It is the opposite of innate taste, which is the appreciation for things that are enjoyable by most people without prior exposure to them.
Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes. Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin.
This article contains a list of tobacco cultivars and varieties, as well as unique preparations of the tobacco leaf involving particular methods of processing the plant.
Tobacco is cured to dry and age it in preparation for human consumption. A byproduct of curing is changing the color of the aged leaf, also known as color curing. Tobacco is cured directly after it is harvested in nearly all instances where it is to be used for smoking or chewing.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated.
Puto bumbong is a Filipino purple rice cake steamed in bamboo tubes. It is traditionally sold during the Christmas season. It is a type of puto.
Hee pan is a type of steamed rice cake of Chinese origin from the Hakka people. Traditional Hakka hee pan is made from rice milk (米浆) and red sugar. This gives hee pan its distinctive red coloring, chewy texture, and sweet taste.
