Acquired last December 27, 1989, the flag of Romania boasts of its three colors that are incorporated in the flag in equal sizes of vertical stripes. The three vertical stripes include blue (left), red (right), and yellow (middle). These three colors are of great importance in Romania. Each color has actually specific connotations. The colors signify the two princedoms of Moldavia and Walachia that are united in 1859 to finally establish Romania. Blue, red, and yellow can also be found the coat of arms of these provinces, which is why they are included on the official flag of Romania.

Because the union of Moldavia and Walachia is the main reason why Romania was established, the colors that are used by the two former states in their coat of arms were also utilized in the creation of its national flag. However, the flag was not yet on its vertical stripes form before 1989.

In 1848, a horizontal stripe version of these colors was introduced by Romanian nationalists and this version had been used as the country’s original flag during that time. The original version of the flag was presented with red on its top, yellow on the middle and blue at the bottom. But because of the influence of the French flag, the Romanian flag was changed into a vertical design in 1867.

In 1878, a year after Romania obtained freedom from the Ottoman Empire, the flag was used as Romania’s national flag. From that moment until the year 1989, the coat of arms of Romania was embossed at the center of the flag. However, in December 1989, the coat of arms was removed and the flag was left with the three historical colors. This flag is being used up until the present. The flag in Romania is almost similar to that of the Moldovan flag. The only distinguishing mark is that Moldova embossed its coat of arms into its flag.

Sago and Halo Halo are characteristic of Filipino drinks
Photo by: Mark Guim, Creative Commons

The Philippines is an archipelago located in the tropical region of Southeast Asia. Being situated close to the equator, the climate is hot and humid most of the year with a season marked by periods of heavy rainfall. The land is rich with natural resources and is perfect for farming and for growing a number of crops and fruit trees. The combination of the climate and the abundance of fruit crops led to a variety of Filipino drinks that are characterized by a distinct tropical taste.

Long, hot summer days have led to the popularity of chilled drinks and shakes. These shakes are mostly made of the country’s common fruits mixed with shaved ice and condensed milk. Fruit shake stands are a common on the streets and provide thirsty travelers with a way to cope with the summer heat. Tropical fruits usually made into shakes are mango, dalandan, pomelo, pineapple, banana, and guyabano. The availability of the fruits depends on the season, but one can be sure that there is never a shortage of fruits to be made into fruit juices or shakes in this country. This variety makes it possible to produce different tastes; from sweet, tangy, citrusy, along with many other unique flavors.

Aside from fruit shakes, a popular thirst quencher is the sago’t gulaman, a shaved ice drink with sago pearls and sliced gelatin flavored with banana extract. This is normally served in the streets and is a refreshing treat for the country’s thousands of commuters. Alongside that popular fare is the buko juice, a staple of Filipino restaurants usually served in a young coconut and sipped using a straw.

Just like its neighbors in Asia, the Philippines has developed its own tea tradition although some may note that it pales in comparison to those of countries such as China and Japan. Nevertheless, teas such as salabat (ginger tea) and lemon grass have gained popularity in the country for its unique taste and the known medicinal benefits. Another noteworthy Filipino drink is the kapeng barako from the province of Batangas.

Banana and camote cue: banana and sweet potatoes marinated in
brown sugar and then smoked
Photo by: niky_f, Creative Commons

Filipinos love food—and that includes cooking and eating it. Whether it is a buffet at a five star hotel or simple food galore at a small-time eatery, Filipinos can be counted on to eat with enthusiasm. After all, it’s hard not to like Filipino cuisine.

Food in the Philippines is rich in both flavor and history. As a former colony of Spain for more than 300 years and of America for several decades, Filipino cuisine is a mixture of these foreign influences as well as the country’s indigenous Malayan cooking style. While the Philippines’ main dishes are great phenomenal treats, Filipino desserts and sweets are so good that they can break the willpower of even the most disciplined.

As an archipelago, the different regions of the Philippines tend to have their own specialty desserts. Most Filipino desserts are made from rice and fruits that are widespread in the country. Filipinos are fond of buying meriendas (or snacks) from street vendors and travelling food merchants during the mid-afternoon.

There is a diverse selection of Filipino desserts to choose from. Apas are oblong-shaped biscuits with a layer of brown sugar. Banana cue, which are deep friend saba bananas coated in caramelized brown sugar, are common afternoon snacks. A similar dish is camote cue, a similar dish that is deep-fried and caramelized but made from camote or sweet potato. The caramelized Turron is a typical snack of bananas and jackfruit enclosed in spring roll wrapper, caramelized and then deep-fried. The rich-tasting Filipino dessert Leche flan, made from eggs and condensed milk, has a layer of soft caramel on the top layer.

As an agricultural country, rice is the staple food of the Philippines. Rice is also an ingredient in a lot of Filipino desserts. Bibingka, a national pride, is a rice cake made from rice flour, sugar, butter and coconut milk. Meanwhile, biko is a kind of sticky rice cake made from glutinous rice, coconut milk and brown sugar. It is similar to another Filipino dessert called Kalamay, which uses whole grains instead of rice. Suman is sticky rice steamed in banana leaf and eaten with brown sugar or brown sauce. Sapin-sapin, also a rice delicacy, is composed of glutinous rice layers and topped with coconut.

French Guiana is a foreign overseas territory of France that is located at South America. As a French territory it follows that it carries the country’s tricolored flag. The flag of French Guiana or also the flag of France carries the blue, white and red colors of the French Revolution. These colors represent liberty, equality and fraternity which are the ideals of the revolution. The red and blue are also the colors that have been long representing Paris and white is the symbol of the House of Bourbon.

Other than the French flag, it is important to note that there is an existing regional flag of French Guiana. It is a white field with a logo placed in the center. The logo comprises of a yellow five-pointed star on a blue patch, below it is yellow boat with an orange man which lies in a patch of green over two layers of orange sweeps. The words GUYANE is located above the logo and LA REGION is located below.

However, on January 29, 2010, a new flag of French Guiana was unilaterally adopted by the General or Departmental Council, albeit it has not yet been recognized by the region. This flag comprises of two diagonal parts with a lone red star located at the center. The colors of the two diagonal parts are yellow and green which are located below and above respectively.

The green color symbolizes the near inaccessible rainforests and natural resources that are abundant in the region. French Guiana takes pride in its biodiversity where its forests are home to various species during dry periods and terrestrial glaciations. The yellow color is representative of the gold and other mineral wealth that can be found in the territory. And lastly, the red lone star signifies socialism, which widely dominates the country.

The national flag of Portugal was officially adopted on the 30th day of June, 1911. It is known to be a rectangular bicolor, with red and green for its national color combination. The colors are divided unevenly, with red on the fly and green on the hoist. The boundary between the two colors is designed with the Portuguese coat of arms.

The designs have been done on the earlier years but it was only in June 1911 when the flag was officially adopted. The official adaptation of the flag was done after the constitutional monarchy’s downfall. The design was also selected by a special commission which included Joao Chagas, Abel Botelho and Columbano Bordalo Pinheiro in its members.

The choice of red and green as the colors of the Portuguese flag can be associated to the many major events that happened in Portugal. The colors were said to represent a change which is inspired by the radical republic especially after they broke their bond with their former religious monarchial flag. After failing to establish a republican insurrection in 1891, the red and green color had been made as the official colors of the Republican Party of Portugal. These colors are even used to symbolize the Republic’s associated movements.

After decades of using the flag, the colors are finally known to have a lot of representation for the Portuguese. But among its most popular representations are hope for the nation which is represented by green and the blood of those people who died while defending the nation, which is represented by red.

The coat of arms of Portugal, which is imprinted on the place where both colors meet, also symbolizes the bravery of the Portuguese. The coat of arms is composed of a white shield that contains five small blue shields. The blue shields also have dots in them. The white shield is also seen to be within a red shield which is surrounded by straps of yellow. It also has seven small yellow castles in it. The five blue shields within the coat of arms of Portugal are known to signify the defeat of five Moorish kings. These kings were conquered by the very first King of Portugal.

Pinakbet, a simple yet savory dish
Photo by: Pam Junsay, Creative Commons

Cuisine in the Philippines is as rich as its culture and history. Having been a colony of Spain for 300 years and of the U.S.A. for several decades, the Filipino cuisine can be considered a salad bowl of Spanish, American and Malayan cooking influences. Due to their frequent interaction with Chinese people then and now, there is also community know-how on cooking Chinese dishes—with a Filipino touch.

Even with various external influences at play, there are still original Filipino dishes that can be considered as regional specialties. In the agricultural lands of the Northern Philippines, the people of the Ilocos region take pride of their vegetable dish Pinakbet (or meat vegetable stew with shrimp paste). A simple yet nutritious dish, pinakbet consists of bitter gourd, squash, okra, tomatoes, onions, long beans, and cubes of pork simmered in a combination of water and tasty shrimp paste.
In the same way, the Bicol region boasts of its Bicol Express, a mouth-watering pork belly dish that is simmered in coconut cream and shrimp paste. The dish is typically added with liberal amounts of chilli pepper to make it spicy and fiery hot. Since it’s hot and spicy, Bicol Express is best served with a lot of rice and cold water.

One of the most popular Filipino dishes is the Adobo. Although the term “adobo” is Spanish for sauce, seasoning, or marinade, the way of cooking the dish is indigenous to the Philippines and was in the country long before any colonists came. The world-famous dish is either chicken or pork marinated in a mix of vinegar and garlic. The meat is browned or fried in oil and then simmered with spices like bay leaf, black pepper and chilli pepper.

Another national pride in the Philippines is its Lechon (or roasted pork), hailed by some chefs as the finest-tasting pork dish in Asia. The dish is cooked by roasting a whole pig—stuffed with lemongrass, tamarind and other spices—over charcoal until it is tender and cooked to near perfection. The well-loved lechon is usually reserved for special occasions like weddings and birthdays.

The Malawian kwacha is the legal currency of Malawi. The value of 1 Malawian kwacha is equivalent to 100 tambalas. As for the ISO standard code, MWK is the code for the Malawian kwacha. The kwacha was introduced in the year 1971 after replacing the Malawian pound (2 kwacha is equivalent to the value of a pound). The name kwacha is said to be derived from the Nyanja and Bemba words which means “dawn”.

The Malawian kwacha issues both the banknote and coinage system, as most countries do. The Malawian coinage system started in the year 1971. The available denominations were 1, 2, 5, 10 and 20 tambala. The 50 tambala and 1 kwacha coins were later introduced in the country, specifically in the year 1986. In the year 2007, new coins were introduced in the coinage denominations. These were the fresh bimetallic Malawi coins of 5 and 10 kwacha. All of the aforementioned denominations of the Malawian coins are still presently being circulated in the country of Malawi.

The paper notes in Malawi were introduced in the very same year as that of the coins with denominations of 50 tabala, and 10, 2 and 1 kwacha. 5 kwacha paper notes were introduced in 1973. In that very same year, the 2 kwacha paper notes were booted out of the system. By the year 1983, 20 kwacha banknotes were issued in Malawi. Last to be introduced were the 50 tambala notes which happened in the year 1986, followed by the 1 kwacha banknotes in the year 1988.

The year 1993 was commemorated with the addition of 50 kwacha notes in the then existing Malawi banknotes, as well as 100 kwacha notes. 1995 was the year which gave rise to the 200 kwacha banknotes, while 500 kwacha notes were introduced in 2001.

The different banks in Malawi, aside from its own currency, do accept foreign currencies and even traveler’s checks. As far as currency exchange is concerned, it is known that the US dollar is the easiest one to be exchanged. A dollar is equivalent to 151.75 kwacha. As for the movement of this currency, one could be warned that this holds certain restrictions.

The domestic importation of the currency is unlimited but its export, on the other hand, is only restricted to 200 kwacha. Also, the importation of foreign money is very much unrestricted at the time it arrives in Malawi but the exportation of such money is only permitted up to the stipulated amount that has been officially declared at time of its arrival in Malawi.

A land abundant in mineral oil awards both its producer as well as the market. Middle Eastern countries immediately come to mind. But somewhere in Eurasia, Azerbaijan’s land boasts of similar potential. The country’s remarkable economic growth led Azerbaijani manat to surpass the US dollar, dropping the exchange rate to 0.79AZN per 1 USD. This is proof of the government’s aggressive strategies.

Azerbaijan sprung on the boarders of Russia and Europe, close to the Caucasus Mountains. Its favorable location between two established continents, and its proximity to the Caspian Sea, made it a convenient trade partner.

The manat has surfaced alongside the major currencies marking its spot in oil export. Its symbol is not yet on Unicode, but an abbreviation commonly used is man., or its ISO code; AZN. One hundred qapiks will make 1 manat. Currently circulating are its denominations in 1, 3, 5, 10, 20, and 50 qapik coins; and 1, 5, 10, 20, 50, and 100 manat banknotes.

The manat replaced the Soviet ruble, with exchange at 10 rubles per 1 manat, in its second appearance on August 15, 1992. It’s establishing a value that, if proven to be stable in years or so, can put the manat at par with the other large financial counterparts.

Due to its geographical area, some of the basic needs have gone beyond the middle cost of living for excited tourists. Azerbaijan’s strength relies on the oil export but may develop tendencies to disregard the flow of future investors and prospective alternative market opportunities within its borders.

The bills’ designs were simple, with a monochromatic scheme and few important texts. Sadly, tourists are not allowed to take this currency home. Azerbaijan’s law restricts the import and export of its currency to its residents only, and with certain provisions.

The Azerbaijani manat is exchangeable with currencies like the US dollar. Just remember to keep the receipts or any important forms issued upon transactions to avoid problems. Like any currency, treat the manat with respect meant for a symbol of a nation’s progress. Put them in something they could be quietly cared for.

Indian cuisine is enhanced by spices such as turmeric, cardamom, and saffron
Photo by: Dèsirèe Tonus, Creative Commons

Indian cuisine has become extremely popular at present because of its unique and distinct flavors. Popular for its unique spices, India has created a lot of mouth-watering dishes that not only entice those who are living within the country but also those who decide to visit it. Some of the most commonly used spices that provide a delicious blend to the foods prepared in India are turmeric, fenugreek, coriander, ginger, garlic, coconut, garam masala, cardamom and saffron. These spices provide all Indian dishes unique tastes. If you are planning a tour in India, then you will enjoy some of its traditional foods. Indian dishes will definitely make your stay in India unforgettable.

One of the many popular cuisines in India is called the Tripuri Cuisine. This cuisine is actually non-vegetarian so if you are die-hard carnivore, then this is something that you should try in India. This cuisine usually includes chicken, mutton, pork, turtle, prawns, crabs, fish and frogs as its major ingredients.

Kashmiri cuisine is also another famous cuisine in India. This cuisine is proven to be very elaborate and delectable with mutton as its most notable ingredient. Other ingredients that are used in the preparation of this dish are oils, yogurt and spices which include turmeric. In comparison to the Muslim version of this cuisine, this does not include several minced meat dishes.

In contrast to the most common Indian cuisines, Mizoram cuisine is also among the famous dishes that obtain utmost appreciation from the people in India. It is known to be a blend of North Indian cuisines and Chinese cuisines and its dishes are usually non-vegetarian. The dishes in this type of Indian cuisine are also served usually on green banana leaves. When it comes to its taste, you can expect it to be plain and less spicy. This is the main reason why the nutritive values of these foods are retained. One of the most popular dishes in Mizoram cuisine is Bai. This is usually made out of boiling spinach, pork and bamboo shoot and is best served with rice. Sawchair is also another popular dish in Mizoram cuisine. This is made out of cooked rice that is mixed with chicken or pork.

The Egyptian pound is said to be the official currency of Egypt. It is also called Gineih and is divided into 100 Qirush or 1000 Milliemes. The ISO standard code of the Egyptian pound is EGP. For the local people, the abbreviation LE or L.E. is frequently used. Such local abbreviation is derived from the French name for Egyptian pound: livre égyptienne. On the other hand, its other name Gineih was derived from the Guinea coin which by the end of the 19th century holds the same value of 100 Qirush.

As the year 1834 came to be, a certain Royal Decree was introduced that required that the Egyptian currency should be made with a bimetallic base. Later, after replacing the Egyptian piaster, the Egyptian pound was named as Egypt’s official currency even though the Egyptian piaster continued to circulate with a 1/100 of a pound value and was further subdivided into 40 para. But by the year 1885, the para was no longer being issued and the piaster was then divided into tenths which eventually was called malleem (milliemes) in the year 1916.

The legal exchange rate for such currency was imposed by law and created the de facto gold standard. This gave rise to the exchange of 1 Egyptian pound is equivalent to 7.4375 grams of pure gold. As far as people in the economy noticed, gold bars are still being used as “money” in different internal transactions. In the year 1899, Egyptian banknotes were then introduced in Egypt.

The introduction of such a currency caused numerous coins to be circulated with the following denominations: 1, 5, 10 and 20 para, 1,2,10 and 20 piastre, and 1 pound. Such coins were made out of copper for the 1 and 5 para; silver for the 10, 20 para and 1, 5, 10 and 20 piaster; and gold for the 5, 10, and 20 piastre and 1 pound. The different materials did change from time to time starting with the coins’ material changed to metal. From there it has evolved to aluminum and from bronze to silver coinage which later was turned to cupronickel. The final stretch has seen usage of aluminum.

In the year 2006 new 50 piastre and 1 pound coins were introduced. These coins bore the faces of Tuntankhamun and Cleopatra for the 50 piastre and the 1 pound coin, and were said to be bimetallic in form. Now, coins are being used less frequently than banknotes but coins down to 5 piastres still remain to be legal currency in Egypt.

The famous banknotes introduced in 1899 used in Egypt up to now hold one unique feature compared with other countries’ currencies. The Egyptian banknotes come as a bilingual type of currency. The notes hold Arabic text and Eastern Arabic numerals on one side while the other side reveals the English and Hindu Arabic numerals. Such a feature is still seen up to this time. One US dollar is equivalent to 5.9 Egyptian pounds.

Fresh flavors and spicy seasoning defines Indian soup
Photo by: Javier Lastras, Creative Commons

As soups are among the foods that are enjoyed by millions of people throughout the world, Indian soups are among those that continue to rise in popularity at present. It is primarily because of the fact that these soups continue to evoke delicious and flavorful tastes that everyone enjoys. Some of the soups in India that you will certainly enjoy in any occasion are the following:

Rasam
Known as a South Indian soup, Rasam is traditionally prepared by using tamarind juice as a primary ingredient and adding chili pepper, tomato, and seasoning spices. To make the soup more exciting, some people might add steamed lentils and vegetables. If you want to try cooking Rasam but you do not want the hassle of gathering all the ingredients and spices that you need, you can use the Rasam powder as this is known to combine all the required ingredients beforehand. This powder is widely available in many markets, so you can easily find one. Rasam is said to be very unique in comparison to other soups. Its distinct and unique taste can be associated with the seasoning ingredients mixed into it. You can also expect Rasam to have a consistent fluid which makes it rather exciting. You can decide to either eat this soup with rice or try the soup alone.

Mulligatawny soup
Having an Anglo-Indian origin, Mulligatawny soup continues to rise in popularity as well because of its uniqueness and delectability. This soup is known to be curry-flavored and it has many variations. In the West, Mulligatawny soup can be seen as a turmeric-like soup which is yellow in color. Chicken meat, lamb meat or beef can be mixed in the soup and rice is often used to thicken it. This soup is proven to be best served when hot.

Indian Tomato Soup
This is also among the most popular Indian soups at present. It is made out of fine and fresh ingredients that set it apart from the rest of tomato soups all over the world. Its ingredients include fresh tomatoes, carrots, onions, salt, water, grated coconut, butter, all purpose flour, milk and black pepper. When these ingredients are combined at the right amounts, the resulting flavor can be extremely irresistible. To best enjoy this Indian dish, serve with several slices of toasted bread.

The official currency of Myanmar (formerly called as Burma) is the kyat. It has the currency sign of K and the code of MMK.

The first kyats were of silver and gold coins. There were no banknotes published during this time. Mindon, a king of Burma established the Royal Mint in 1852. Silvers were minted in denominations of 1 pe, 1 mu, 1 mat, 5 mu and 1 kyat, while the golds were done in 1 pe and 1 mu. A mu is equivalent to two pe and a mat is to 4 pe. The coins were printed with the Royal Peacock Seal – which the coins got their names. At the back of the coins, it contains the mint date and the denomination. In 1860’s and 1870’s, different coins were circulated in lead, tin, brass and iron.

For the second kyat, no coins were distributed. When Japan occupied Burma (Myanmar) in 1942, rupee became the currency. A year later, the kyat was reintroduced with the kyat being divided into100 cents. The Burma State Bank issued banknotes for 1, 5, 10 and 100 kyat in 1944. After the end of the war, the rupee was once again issued.

During the time of the third kyat, coins were circulated in denominations of 1, 5, 10, 25, 50 pyas (equivalent to 200 pe) and 1 kyat in 1952. Gradually, the coins stopped circulating, until 1999 when new coins were introduced with denominations of 1, 5, 10, 50 and 100 kyats. The banknotes were issued by the Union Bank of Burma in 1953. They were similar in design with the rupees issued before.

Three years later, 20 and 50 kyats were added. However, in 1964, the 50 and 100 kyat notes were demonetized. A year later, the People’s Bank took over the productions. The Union Bank of Burma once again took hold of the responsibility of issuance in 1972. Through the years there were a lot of new notes being circulated in the country, and many were also demonetized.

When Burma changed its name to Myanmar in June 20, 1989, new notes were being issued and old notes were demonetized no longer. Instead, they just let them endure inflation and “wear and tear”. On March 1990, 1 kyat banknotes were issued and were added by 200 kyat. Four years later, 50 pya, 20, 50, 100, and 500 kyats were issued, and on May 1995, new 5 and 10 kyats were tendered. In November 1998, 1000 kyat notes were being circulated. By 2004, 200, 500 and 1000 kyat notes were reduced in size, for the uniformity of all note sizes. In October 2009, 5000 kyats were issued.

As of February 20, 2011, the exchange rate of dollar to kyat is 1USD= K895.

Mishti Doi makes an excellent dessert on a hot summer day
Photo by: Kirti Poddar, Creative Commons

Because of their tempting and delicious nature, Indian desserts have become popular all over the world at present. People cannot seem to get enough of India’s sweets. No matter where you are currently at, Indian sweets are confections that should never be missed. Some of the most popular Indian sweets at present are the following:

Ras Malai

This is considered to be among the most popular desserts in India. Originally derived in West Bengal, India, this dish has now become widespread in different places like Pakistan and Bangladesh because of its delicious taste. In India, this has become one of its signature desserts. In fact, you can find it in all sweet shops in India. Ras Malai is naturally composed of a sweet dumpling of ricotta cheese or cottage cheese which is soaked in a clotted cream. The clotted cream is defined as sweetened and thickened milk which has cardamom, rosewater, saffron and pistachios for its flavor. The dumpling should have a cream to yellow color.

Shrikhand

This is also another famous dessert in India. This dessert has full cream milk yogurt, cardamom powder, sugar, green pistachios, Kewra essence, warm milk and saffron strands for its ingredients. If you want to create this dessert, then you have to prepare all these ingredients. What you are required to do then is to put the yogurt in muslin or clean cheesecloth and allow it to drain for several hours. You can then combine the milk and saffron for a minute. Once the draining and the combination of milk and saffron are done, you can then mix all of them in a bowl and stir them. Stirring should be done until the sugar becomes well-blended. You can then chill the mixture for about an hour prior to serving.

Mishti Doi

Originally invented from Bengal, East India, Mishti Doi is also among the most irresistible Indian desserts that you should try. Despite the fact that the process of creating this dessert is somewhat simple, you can expect a very delicious flavor from it. This dessert can be created by simply combining milk, yogurt and caramelized sugar.

It is also called La Estrella Solitaria or the Lone Star. The flag of Cuba comprises of three blue and two white equally sized stripes, a red equilateral triangle on the left side of it, and in the center of the triangle is a white lone star. It was officially adopted on May 20, 1902.

There are two interesting stories that relate the origins of the flag of Cuba. The first story recounts that Narciso Lopez, the Venezuelan general who helped Cuba gained its independence, had been carrying the flag during special meetings in order to convey to the people the symbols that is being depicted by the flag. The three blue stripes are for the Cuba’s three provinces, the triangle for its Masonic symbolism of brotherhood and equality, and the red color is for the heroism shown by the patriots in spilling their blood. It was unfortunate that Lopez didn’t live to see his dream of independence. He died in 1851, while Cuba only hoisted the flag as a symbol of their independence on 1902.

The second story literally came in a dream. Narciso Lopez was asleep in one of the New York Parks when dreamt that the revolution he was a part of needed a flag that will strengthen their mission and their message. Upon awakening, he saw the sky and it inspired him of what the flag of Cuba should be. He related this to his friend, a poet and a future patriot, Miguel Teurbe Tolon. Tolon acted upon it and thus the Cuban flag was born. The three blue stripes for the three regions namely the Western, Central and Eastern Cuba; the white symbolizes purity and justice; the lone star for unity; and the red triangle for brotherhood, equality, fraternity and the blood spilled by the martyrs and patriots who fought for Cuba’s liberation.

Biryani is meat mixed with orange-colored rice and
seasoned with dry fruits and nuts
Photo by: snowpea&bokchoi, Creative Commons

Indian cuisine is world-famous for its abundant use of spices and herbs, which create a unique, aromatic eating experience for the eaters everywhere. Indians also use a variety of cooking techniques to perfectly blend meats, vegetables, sweeteners, and seasonings. When it comes to seasoning, what Westerners call as “curry” is actually a collective term for the 25 or more spices that are usually included in the Indian diet.

Basic dishes in India are made of vegetables, fish, chicken, lamb and pork—served with rice in the North and roti in the South. The Dahl, a dish made of stewed lentils, is the most common of all Indian food items with a total of 57 varieties available throughout India. Considered part of Mughal cuisine, Tandoori refers to food that has been marinated in a mixture of yogurts and spices before cooking. One of its most ordered variants is the Tandoori Chicken, which is completely coated with flavor and is less oily than other chicken dishes. Also a Mughal dish, the subtly spiced Biryani is meat mixed with orange-colored rice and seasoned with dry fruits and nuts.

As India is a large and culturally diverse country, its regions tend to have their own specialty dishes. In Northern India, the curried red lamb dish Rogan Josh is a favorite among locals and foreigners. Kashmir in North India also boasts of Guntaba, which are spiced meatballs cooked in yogurt sauce. Chicken Mahanwala is a Northern specialty that is cooked in tasty butter sauce. The North also boasts of Kababs, which are either skewered (Sikka) or wrapped (Shami). In Western India where fish and seafood are bountiful, Pomfret and Bombay Duck are some of the commonly eaten fishes. Goa and Bombay in the West are also famous for their fruit ice creams, yogurts and fruit juices. In Southern India where most of the population is vegetarian, the specialties are vegetable dishes cooked in mustard oil and served with rice.

Rice is the staple food of Indians, especially among those in the South. Known as the finest long-grained rice in the country, the popular Indian Basmati is grown in the Dehra Dun Valley and has a delightful “bas” or sweet smell. For Indians in the north part of India, rice is substituted with bread called Roti.

In Botswana, people make use of the currency called Pula. Such currency is held dear by the country’s people. Why so? Pula was named after the meaning of rain in Setswana. This is due to the fact that rain is very much scarce in the country of Botswana where the Kalahari Desert pretty much takes up most of the country’s land. Such scarcity had caused the people of Botswana to care and value the rain so much.

This value has placed a second meaning to the currency – one that is associated with the word “blessing”. The country’s people foresee the rain as a blessing and therefore derived their currency name from these two meanings. Compared with other currencies, this particular currency is said to be unique for having evolved from within the hearts and beliefs of the people themselves.

Botswana pula is further subdivided into 100 thebe. The word thebe means shield. The currency code for this, according to the ISO standard, is BWP. This currency was introduced by replacing the South African rand in the year 1976. Despite economical devaluation, Botswana pula still remains as one of the strongest currencies used in Africa. Such power even reached the usage of this currency by people in other countries, particularly Zimbabwe.

During its birth as Botswana’s official currency, coins were greatly introduced with denominations of 1, 5, 10, 25 and 50 thebe plus 1 pula. Most of the thebe coins were made with copper-nickel except for the 1 thebe, which was struck in aluminum, and the 5 thebe, which was in bronze. These coins were first shaped round with the exception of 1 pula which was in scallop form.

Later in the year 1981, dodecagonal 2 thebe coins were introduced and were made from bronze. But this latest type of coin was soon abolished in the year 1985. People never did expect that in the near future changes to the coins’ actual creation would happen. A switch of materials to be used in reproducing such coins came about in the year 1991. The old bronze 5 thebe was now given a new look with a bronze-plated steel. The copper-nickel 10, 25, and 50 thebe was then changed to nickel-plated steel coins.

The colors and materials of such coins were not the only ones to change in the years to come. Their shapes were also changed eventually – that is, in the year 1998. The 1 and 2 thebe were eradicated as a denomination, while the smaller seven – sided 5 and 25 thebe coins were introduced. On the other hand, the new 10 and 50 thebe coins remained to be in their former round shape form. Lastly, by the year 2000 the bimetallic 5 pula was then changed to a coin that had a cupronickel center within a brass ring.

In 1976 banknotes were also introduced as representations of this currency. The following denominations of notes were as follows: 1, 2, 5, 10 and 20. By 1991 and 1994, the 1 and 2 pula were changed to coins while 50 and 100 notes were given birth in 1993. In 2000, the 5 pula note was replaced by a coin.

Dynamic appearance and innovations were introduced in this currency in the year 2006. Some of the notes, particularly the 1, 2 and 5 pula, were actually demonetized, but people were still given the chance to change them to the new currency in the central bank within a five year deadline.

With the many dynamic processes that this currency had experienced across numerous years, its great meaning and valued weight to the people of Botswana still remains. The current rate of one US dollar is 6.69 pula.

Indian drinks are sure to quench your thirst!
Photo by: UggBoy<3UggGirl, Creative Commons

Indian cuisine is famous in the world for its profuse inclusion of spices and herbs that give meats and vegetables their zesty flavor. In a large country such as India, there are bound to be culturally diverse regions, each with their own cooking styles and regional specialties. There are the subtly-spiced food in the north, unforgettable vegetable dishes in the south, mouth-watering fish specialties in the east, and fiery hot dishes in the west. What would be the best drinks to complement a wonderfully spiced Indian dish? Cooling and refreshing Indian drinks, of course! Aside from spicy dishes, the western cities of Goa and Bombay are also famed for their desserts and drinks—fruit ice creams, yogurts and fruit juices.

Indians are also fond of good-tasting drinks, both non-alcoholic and alcoholic. Coffee is the drink of choice in Southern India whereas tea is a favorite in Northern India. During hot days and in the summer, the lemon squash drink Nimbu Paani is a refreshing concoction against thirst and heat. Of course there is the distinctly Indian iced drink called Lassi, a refreshing yogurt or buttermilk drink that is flavoured with fruit juice or salt. On the streets of India, one can also drink coconut milk drank straight from the husks of young coconuts, typically through a straw. Other popular non-alcoholic drinks in the country also include apple juice, plain soda and global brands like Pepsi and Coca-Cola.

For special occasions, and for those who like some spunk in their drinks, alcoholic Indian drinks are also worth trying. The cost of alcoholic drinks varies—they are cheap in Goa but are really pricey in Tamilnadu. One popular local drink is Toddy, a mild alcoholic drink that is extracted from coconut palm flower. There is also the distilled liquor Feni, which comes from coconuts or fermented cashew nuts. The brands Golden Eagle, Rosy Pelican, Kingfisher and Cannon Extra Strong are some beers available in India.

Fruit juices are also widely available in India. Both located in the temperate regions of the south, Kashmir has an abundance of cherries and strawberries while Ladakh has plenty of apricots. Apples are grown in the northwest, especially in Himachal’s Kulu Valley. Meanwhile, melons, watermelons, mangoes and bananas that are available throughout India, are often eaten raw or served iced as excellent thirst quenchers.

In ancient times, one basis of power was population. Today, the masses still hold significance, especially when considering a country’s manpower. Next to China, India has this advantage.

The first Indian rupee was equivalent to 40 copper pieces (paisa). The word rupee was derived from the Sanskrit “raupya” which means silver. Silver has been the standard material for the production of rupees. Later on, it led to a great setback when the major economies switched to the gold standard. India was then under the British government, and the rupees were replaced by the pound sterling for trade. Unfortunately, the people had found it hard to conform to the new monetary system. The British government gave up eventually, and settled on restricting the rupee’s exchange rate of 15 rupees per 1 pound.

In 1996, the Mahatma Gandhi series of notes were introduced in denominations of 5, 10, 20, 50, 100, 500, and 1000 Rs. (INR). There was also a zero rupee note circulating as form of protest by a NGO in India.

A rupee is divided into 100 paise. Coins were also distributed in denominations of 50 paise, 1, 2, 5, and 10 rupees. In terms of numerals or the money counting system, there is the lakh which is equivalent to 100,000, and the crore, equal to 10,000,000. There is a different numeric system in India. For example, 2,10,60,523.50 INR is read as two crores, 10 lakhs, sixty thousand, five hundred twenty three rupees, and twenty five paise. The units million and billion are not popular in the country.

Indian rupee can’t be converted freely. When exchanging, be sure to provide the necessary documents and receipts for smoother transaction. Only Indian nationals can import or export a maximum of 5000 rupees. Nepal also prohibits the 500 and 1000 rupee notes.

The image of Mahatma Gandhi is noticeable in most of the bills. He was regarded as a pillar of the Indian Independence Movement through his belief of the civil disobedience principle. By definition, it is the act of respectful opposition, through non-violent methods, in showing resistance against forms of tyranny and unfair laws.

Guilinggao, grass jelly & aiyu jelly
Photo by: mari, Creative Commons

Taiwan is a country of mixed traditions and influences. On one hand it has deep rooted indigenous practices such as in the making of cakes and tea snacks, while on the other hand it has drawn techniques and practices from various countries such as China and Japan. This intermingling of culinary staples has resulted in a variety of dishes that somehow, Taiwan has managed to produce as distinctly their own. Taiwanese desserts are no exception.

Traditional Taiwanese desserts are a far cry from Western sweets and pastries in that they do not use very much sugar and are by far healthier to eat. The desserts are characteristically fluid, fresh, and are very light on the stomach. Pies and cakes are not very popular desserts in Taiwan, although they do have their own version of pie called the Nut Chinese Dessert made from cherries cooked in their own juice topped with an almond extract. The pie has no added sugar and is a very light snack compared to the heavily crusted pies of the west.

The use of only fresh and plant based ingredients is a common theme in most of Taiwan’s desserts. An example is Douhua or tofu pudding and bao-bing. Douhua is made from fermented soy much like China’s tofu, but is slight different because it is sweet rather than savory. The Douhua is served with peanuts and syrup and is eaten cold during summer and warm during winter. Bao-bing is another popular fare during the hot summer months. It is Taiwan’s version of flavored shaved ice found in other Asian countries. The shaved ice is topped with taro balls, mung beans, and a variety of jelly toppings after which it is drenched with a sweetened syrup or with condensed milk. To make it more healthful bao-bing can be topped with fruits that are in season most popular of which is mango.

Desserts classified as jellies also abound in Taiwan most noted of which are xiancao or grass jelly and aiyu. Grass jelly is color black and is served with shaved ice and syrup while aiyu is color yellow and is eaten with honey or lemon juice.

Taiwanese Beef Noodle Soup
Photo by: Ernesto Andrade, Creative Commons

Following with tradition of other Asian countries and its closest neighbor China, Taiwanese soups pretty much evoke the same technique and flavors that make these soups distinct from those in other parts of the world. The broth used for the soups is generally meat based with the addition of vegetables, rice, or noodles.
Despite the huge similarity however, Taiwanese have managed to create soup varieties that can be called their own. Listed below are some of the most popular soups prepared in different Taiwanese restaurants and homes.

Asian chicken noodle soup
Probably every country in the world has its own variation of the chicken soup, but that of Taiwan stands out because of its use of traditional ingredients such as jujube fruits, tea, and different herbs. The basic broth is chicken based with the addition of shiitake mushrooms, eggs, and pieces of chicken breast. The soup is very low in fat and is often consumed when one has colds.

Pork liver soup
Pork liver soup is usually taken as a snack in Taiwan is a popular fare in the night markets that abound in the country. Though the broth is chicken based as most Taiwanese soups are, the pork liver soup got its name for the use of pork liver as the main ingredient. Some variations use boiled pork bacon instead of pork liver. It is cooked in a wok and uses traditional Chinese noodles.

Oyster soup
As one of the most popular soups in Taiwan, oyster soup is a staple in restaurants as well as on dining tables of homes around the country. Because of the abundance of seafood in Taiwan, finding oyster is not difficult at all. Either fresh or canned oysters are cooked into a thick soup that is served with rice and made even more flavorful with the addition of basil leaves and garlic.

Beef noodle soup
Though some parts of Taiwan are known for not eating beef due to religious ties, it is strangely one of the island’s most popular soups. Made with beef broth, stewed beef, Chinese noodles, and vegetables, the beef noodle soup has captured the taste buds of Taiwanese that they in fact have a festival in celebration of this wonderful dish.

Algerian dinar
Photo by: Wikipedia, Creative Commons

Algeria started out in the earliest times with the Algerian Franc as its currency. By the 1st day of April, year 1964, Algeria changed its currency to Algerian dinar. This currency is subdivided into 100 santeem. The name “dinar” was actually derived from the Roman name “Denaurius”. As for this currency’s code, according to the ISO standard, it is written as DZD. One Algerian dinar gives the equivalent of 100 centimes.

During such early years of the birth of the Algerian dinar, a series of coins were the only type of denomination that was minted. The first few denominations of such coins were 1, 2, 5, 10, 20 and 50 santeem and 1 dinar. Santeems of 1, 2 and 5 denominations are all made out of aluminum bronze while 1 dinar is stuck with cupro – nikel. These coins mainly represent the emblem of Algeria on one of its sides and an Eastern Arabic numerical on the other. These were later enhanced. From the emblem and Arabic numerical inscriptions, the coins had been changed to represent various commemorative events that took place in Algeria. Following such innovative change, the 1 and 2 santeems were never made again. The 5, 10 and 20 santeem continually circulated the country until the year 1980. Great changes took place over time and these coins were not exceptions to the rule. By the year 1992, the series of coins were as follows: 1/4,1/2, 1, 2, 5, 10, 20, 50, 100 Dinar.

Coins were not the only type of Algerian dinar that was released during 1964. Bank notes were also introduced to the Algerian economy in this same year. The denominations that were available at that time were 5, 10, 50 and 100 dinar. Later on, 500 and 1000 dinars came to existence. These banknotes are made of different colors. The 10 dinar is designated a green color. The 20 dinar, on the other hand, is identified by the color red. Similar with the 10 dinar, 50 dinar notes were printed in green while blue was assigned to represent 100 dinar. As for the latest 500 and 1000 dinar notes, the colors of violet or pink and red are assigned respectively. Up to this time, banknotes are still being circulated under the denominations of 200, 500 and 1000.

Algerian dinar has come far in terms of its existence in the exchange rate market. One US dollar is equivalent to 72.57 dinar. Another fact that most would not have gathered is that Algerian dinar is not the only currency that is being used for economic transactions. It has been found that British pound is also used in making transactions in Algeria. One unique side about this type of currency is that it has no rigid rules with regard to its importation and exportation.

These are the unique historical stories that the Algerian dinar offers. So, if you do ever plan to travel to Algeria, make sure you have exchanged your money for this type of currency. Also, do take note of the particular currency rate for the day.

Taiwanese foods such as fried rice noodles have had many influences
Photo by: “highlimitzz “, Creative Commons

Just like the food of any other country in the world, the Taiwanese diet came out as a result of its geographical location, topography, natural resources, climate, and history. So in order to appreciate the diversity of foods that they eat, one has to take a closer look at these different contributors.

Geography
Taiwan is located in the South China Sea just off the coast of China. It is slightly above the equator and thus experiences a mild climate characterized by two predominant seasons, summer and winter. As a result of its geography, Taiwan’s cuisine is very similar to the Chinese owing to its close proximity to the Asian giant. But despite the noted similarities in preparation and some ingredients, the Taiwanese have incorporated in their dishes local flavors such as the predominant use of seafood in the dishes.

Topography
The topography of Taiwan is best described as a mountainous island. Because of the abundance of coastal areas, Taiwanese diet consists heavily of fish and seafood. Indigenous people in particular have grown on just fish and the occasional meat plus the use of millet wine in their dishes. Arable lands are very limited in Taiwan and thus grazing areas for cows and other sources of meat are quite limited.

Natural resources
Though rich in seafood and fish, the lands of Taiwan are very limited. Rice is imported from other countries or grown in some remote area. Owing to the Chinese, rice became the staple food in Taiwan and is prepared in a number of ways. There is the traditional steamed rice, the restaurant favorite fried rice, rice vermicelli, rice with toppings, and rice noodles. Indigenous tribes in the area have also made different snacks out of rice in the form of mocha and other treats commonly served during New Year.

History
Taiwan’s history is marked by a period of immigration from China and a period of occupation by the Japanese. These events have led to the popularity of dishes such as miso soup and sushi in Taiwan as well as the Chinese influence of beef noodle soup and ba-wan, a favorite snack of tapioca dough filled with different fillings.

One could say that tea is a very large factor of Taiwanese culture
Photo by: Prince Roy, Creative Commons

The Taiwanese beverage culture can be said to be quite centered on tea. This comes as no surprise since Taiwan’s cuisines is highly associated with that of Chinese culture. The culture of tea is a one of the defining traits of Chinese cuisine, and this is one of the many influences that the country has had on Taiwan.

Indeed, Taiwan has also developed a tea culture that traces its roots back to China, but which over the years has developed its own flavor and varieties. Taiwanese teas are known for their rich aroma and sweet taste, contrary to the bitter tasting tea found in China. There are currently four major categories under which teas are classified:

Dong Ding Wulong
One of the most popular and finest tea varieties in Taiwan produced in the Dong Ding region. It characterized by its sweet aroma and fruity taste, quite reminiscent of peach.

Wenshan Baozhong
Grown in the mountains of Pinglin, the Baozhong tea is known for its floral aroma and sweet taste. It has gone through the least amount of processing and oxidation.

Tie Guanyin
Originating from the Fujian province, the Tie Guanyin is probably one of the most expensive teas available in the whole world. This is because of the method of its production, which captures perfectly the aromatic substances that make this such a powerful and intoxicating brew.

White-tipped Wu-long
The tea got its name from the process of picking only two tea leaves and the white tipped buds from the tea tree. It comes in many names, but is known worldwide as Oriental Beauty. The tea has unique taste characterized by honey and smell that is slightly floral.

Aside from the prevailing tea culture, Taiwanese have also taken to the use of different fruits and other plant-based ingredients for their drinks. Papaya milk is usually served in juice stands all over the country and is Taiwan’s equivalent of milkshake. Another popular drink that has gotten international renown is pearl milk tea made from sweetened milk tea with generous servings of tapioca balls.

Taiwanese cuisine has been influenced by Chinese and Japanese cultures
Photo by: John Y. Can, Creative Commons

Taiwan is an island off the coast of China located in the South China Sea. Its history is greatly entwined with China culminating in the immigration of the Chinese Nationalist government to Taiwan in 1949 after Chinese communists took over mainland China. Because of this tie with China, Taiwan’s cuisine holds many similarities particularly to that of the Fujian province in Southern China. However, Taiwan’s cuisine is also partly influenced by the Japanese and the long standing traditions of indigenous tribes in the area and the Hakka people. All these combine to form what is known today as Taiwanese cuisine.

The characteristics that probably best describe Taiwanese dishes are its simplicity in terms of presentation and the surprisingly complex tastes. Though influenced by China, Taiwanese had to adapt their dishes to the lack of resources in the country. Thus, unlike China’s elaborately prepared and arranged dishes, those of Taiwan’s are simpler and make use of what is readily available. This simplicity in aesthetics is balanced however by the complex flavors that are a product of the different seasonings and spices taken from different cultures such as soy sauce, black beans, rice wine, sesame oil, pickles, chili, mustard, and parsley.

Traditional meals are mostly seafood and fish-based owing to the vast coastal waters surrounding the country. This is paired with steamed rice and cooked very quickly in order to save energy. Other meats such as pork and chicken are also consumed although some regions have reservations about eating beef, because of the Buddhist reverence for the animal that they depend on for agriculture.

Rice is the staple food in the country, but is compensated in some areas by sweet potato and taro roots. The rice is cooked in a variety of ways ranging from fried rice, rice with topping, rice noodles, and rice vermicelli. Just like Japanese and Chinese practices, rice is made into snack as well in the form of mocha and a New Year’s cake.

With the prevailing culinary traditions as well as the influences of other cultures, Taiwan’s cuisine has evolved into one that has captured both local and foreign flavors beautifully.

Borscht is made of dill, carrots, cabbage, garlic, onion, potatoes, beets and more
Photo by: Jeremy Keith, Creative Commons

Soups peculiar to Russia are very popular and are typically served in the afternoon. Amongst the most typical ingredients in traditional Russian soup recipes are cabbage, potatoes, and meat or fish. Russian soups have always played a significant role in the Russian meal. Tyurya, Oroshka, Botvinya, Solyanka, Rassolnik, Ukha and Shchi are some of the traditional staples of soups in Russia. During the 18th to 20th centuries by both European and Central Asian staples such as stews, pureed soups, clear soups and many others have been added to the Russian culinary repertoire.

Soups peculiar to Russia can be divided into at least seven large groups:
1. Soups that are based in grains and vegetables
2. Soups made up of fish such as ukha
3. Soups that are thick and are based on meat broth with a sour and salty base such as solyanka and rassolnik
4. Soups that are based on cabbage such as shchi
5. Noodle soups with milk, mushrooms and meat
6. Stews and light soups which are based on vegetables and water
7. Chilled soups which are based kvas, such botvinya, okrosha and tyurya

Chicken soup recipes are also popular in Russia and kurniy soup is a type of a delectable Russian chicken soup which is typically served along with rye bread. This particular type of chicken soup is prepared with vegetable broth and contains chicken meat as well as fresh herbs and vegetables.

Another Russian favorite when it comes to soup is Mushroom soup. This type of soup is made with fresh mushrooms. During the process of cooking, the water in which the mushrooms are cooked is replaced many times. Okrosha is a delicious chilled soup which is great to eat when the weather is hot. It is garnished with sour cream and dill and is typically prepared from several types of meat or sausage.

Perhaps the most popular soup from the Soviet Union is Borscht, which comes in a bright red color. It is composed of dill, carrots, cabbage, garlic, onion, potatoes, beets and more. While this particular Russian soup may not be appetizing in particular, it can have an amazing flavor.