Ένα μεγάλο μέρος (αν όχι το μεγαλύτερο) της εθνικής μας ιστορίας, αφορά την ναυτική μας παράδοση. Οι Έλληνες είναι γεννημένοι ναύτες, είτε βρίσκονται σε καράβι, είτε δεν έχουν μπει ποτέ σε πλωτό μέσο. Οι ναυτικοί μας ανέπτυξαν την δική τους γλώσσα, όπως για παράδειγμα κάνουν σήμερα οι ηλεκτρολόγοι, οι προγραμματιστές, οι υπάλληλοι επιχειρήσεων, οι μουσικοί, οι πιτσιρικάδες κλπ, χωρίς αυτό να σημαίνει ότι κάνουν κακό στην Ελληνική (αρχαία ή νέα). Για έναν ναυτικό είναι αστείο να μην ξέρει κάποιος τι πάει να πει »ρέλι» και παρά την καταγωγή του »ρελιού» που είναι η αγγλική rail, επάνω στο καράβι το συγκεκριμένο αντικείμενο δεν έχει άλλο όνομα για τους ανθρώπους της θάλασσας.Παρακάτω παραθέτουμε ένα χρήσιμο γλωσσάρι για την διάλεκτο των ναυτικών:Αβάνες, οι: τα πούρα Αβάναςαγάντα: ιταλ. agguanta: πιάσου γερά, κράτα /αγάντα καδένα: κράτα γερά την αλυσίδα / η αγάντα: πάσσαλος πρόσδεσης του σκάφους /αγαντάρω: υπομένω, αντέχω αγκωνάρι, το: ακρογωνιαίος λίθος – στήριγμα, προστάτηςΑη-Γιώργηδες: αγγλικά νομίσματα που φέρουν την εικόνα του Αγίου Γεωργίουαθάλη, η: καπνιά -ζεστή στάχτη- είδος φυτούαϊνάς, ο: το πίσω μέρος του καραβιούαϊπότζι, το: ιταλ. poggia: ταλάντευση/βίρα πότζι: τραβήξτε δυνατότερα την άγκυραακουρμάζομαι: αφουγκράζομαι, προσπαθώ ν’ ακούσω – συμμορφώνομαιαλάντσια, η: ιταλ. lancia: λάντζα, λέμβος, βενζινάκατοςαλάτι του Καρλσμπάντ: καθαρτικό φάρμακο που παρασκευάζεται στη λουτρόπολη Καρλσμπάντ της Τσεχοσλοβακίαςαλτάνα, η: ιταλ. altana: μικρός ανθόκηπος -εξώστης, ταράτσαάλτης, ο: φωτεινός σηματοδότης‘Αμμος, η: η έρημοςαμπαντονάρω: ιταλ. abbandonnare: εγκαταλείπωαμπαριτζής, ο: τουρκ. ambar: ο επιστάτης του αμπαριούαμφιλύκη, η: χαραυγή ή και το δείλιανασμίδα, η: μικρή γουρούναανάστροφη, η: αλλαγή πορείας του σκάφους με την πλώρη στον άνεμο, βόλταανεμοδόχος, η: κυλινδρικός σωλήνας στο ανώτερο κατάστρωμα γιά τον καθαρισμό του αέραανεμολόγιο, το: 1. στην πυξίδα, το χαρτί του μπούσουλα όπου σημειώνονται τα ανεμορρόμβια και η διαίρεση σε μοίρες από Β ή Ν προς τον Απηλιώτη ή τον Ζέφυρο. 2. στους χάρτες , δύο ομόκεντροι κύκλοι τυπωμένοι σε διάφορα μέρη γιά τη χάραξη στο χάρτη αντιστοιχιών ή πορειών.ανεμορούφουλας, ο: ανεμοστρόβιλοςανιζέτα, η: γαλλ. anisette: λικέρ, από απόσταξη αλκοόλη
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All posts for the day 6 Απριλίου 2017
The new book on champagne, the wine, and Champagne, the region, has now been launched! It’s called “Champagne, the wine and the growers“. It’s our ninth wine book. It’s a different book about Champagne, in some ways quite unique.“Champagne, the wine and the growers” is a book that gives the reader an unparalleled insight into this sparkling wine. The book tells you about the reality, the truth, of Champagne. Much of the book is based on all the meetings we have had with all the hundreds of wine producers we have visited. It is from a technical details point of view a rather unique book, that goes into details on this special wine, and a book that also talks about champagne today, based on current research and totally up to date, like few other texts.Champagne, vinet och odlarna, bokenChampagne, vinet och odlarna, boken, copyright BKWine PhotographyThe book is also about all the independent producers that make growers’ champagnes, unlike the larger and more well-known branded champagnes from the famous “houses”. Growers’ champagnes are, in our opinion, perhaps the most personal, the most original, the most interesting champagnes. And they are also among the very, very best champagnes available, all categories included.We hope that we will inspire you to discover more and more and different champagnes.Here are more details and videos from the launch.Around 160 people showed up for the launch!Lanseringen av Champagne, vinet och odlarnaLanseringen av Champagne, vinet och odlarna, copyright BKWine PhotographyIn English?The book is currently only published in Swedish. We welcome enquiries about foreign language editions, English or other.In fact, even internationally, there is not really any other book like it, with the details on how champagne is made and with a focus on the excellent growers’ champagnes.Quick launchIn high speed, in a so-called time-lapse, this is how it was. But read more about the book – a little more seriously – and about what was said at the launch below, including videos from the event.A closer lookHere’s a closer look on the book, inside and outside.Trygve Carlsson, publisher, presents the book and the authors(The video is in Swedish but you can read an excerpt in English below.)“Two wonderfully knowledgeable authors, who lives from wine, in wine and through wine. I have rarely met writers who are so consistent in their approach. They always work with wine. They run tours with wine, they taste wine, and then they write great books. The Champagne book is the fourth in this series. As a publisher I think this is a kind of books that is congenial through its contents. They are not inflated. There’s no loose talk, instead it (or they) gives you extremely concentrated knowledge.”“Britt’s and Per’s specialty is that they visit winegrowers and winemakers. Tirelessly, they travel not just around France, but also to many other countries in Europe and beyond. In these books the growers will always heard. They often have their own philosophy. There are very definite views about wine.”“The first book in the series is called The creation of a wine. It was named the World’s Best Wine Book when it came out in the first edition.”“The second book is called Biodynamic, Organic, and Natural Winemaking, a thorough book that explains what organic, biodynamic, natural and other types of wine really means.”“The third book is called France, the Country of Wine.”“All are based on the same concept, talking to the growers. There is a lot of information, and a lot of real hard facts. ”“This new book presents not the ‘big’ houses, but instead focuses on many of the others, smaller independent growers that one may not often see elsewhere.”Britt Karlsson, author, presents the book and a few champagnes(The video is in Swedish but you can read an excerpt in English below.)“It’s a hard life we live, as Trygve says. With wine, in wine. But we fill many spittoons too. We have tasted many champagnes over the one and a half years it took us to write the book. It has perhaps been the most fun book to write. Because I love champagne.”“The idea we had with the book was to show what the smaller growers and producers do in Champagne. The area is known for its large and well-known ‘houses’, that certainly make good champagne. But, as one grower said, ‘there are many very good, technically correct champagnes, but that are maybe a little streamlined. Champagne suitable for cocktail parties and similar.’ A lot of champagne is drunk at parties and other events. There you might not need very exciting champagnes.”“What we were looking for was on the contrary these exciting champagnes, the ones that bring something behind and beyond the bubbles. The bubbles are amazing and give a freshness that still wines don’t have. The bubbles provide an extra dimension.”“But there are champagnes that are interesting in a completely different way, like a still wine. When we sat down with the growers and tasted their wines it was sometimes as if the bub
Πηγή: The launch of a new, different and unique book about Champagne | BKWine Magazine |
The warm autumnal days of November were the perfect time to explore the coffee scene of Barcelona. Despite a great number of cafes scattered around the city, we managed to see quite a few of them, discovering diverse and unique spaces, be it a cafe, a roastery, or both. Read more details about eight cafes […]
Πηγή: 8 Cafes That You Should Not Miss in Barcelona | European Coffee Trip
