Month: October 2019

(CNN) — What is bread? You likely don’t have to think for long, and whether you’re hungry for a slice of sourdough or craving some tortillas, what you imagine says a lot about where you’re from.

But if bread is easy to picture, it’s hard to define.

Instead, he likes to focus on what bread does: It turns staple grains such as wheat, rye or corn into durable foods that can be carried into the fields, used to feed an army or stored for winter.

Today, the descendants of those early breads showcase the remarkable breadth of our world’s food traditions.

In the rugged mountains of Germany’s Westphalia region, bakers steam loaves of dense rye for up to 24 hours, while a round of Armenian lavash made from wheat turns blistered and brown after 30 seconds inside a tandoor oven.

Ethiopian cooks ferment injera’s ground-teff batter into a tart, bubbling brew, while the corn dough for Venezuelan arepas is patted straight onto a sizzling griddle.

This list reflects that diversity. Along with memorable flavor, these breads are chosen for their unique ingredients, iconic status and the sheer, homey pleasure of eating them.

In alphabetical order by location, to mark World Bread Day on October 16, here are 50 of the world’s most wonderful breads.

From the rich layers of Malaysian roti canai to Turkey’s seed-crusted simit, they’re a journey through the essence of global comfort food — and a reminder that creativity, like bread, is a human inheritance.

Bolani, Afghanistan

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Golden blisters of crisp dough speckle a perfectly made bolani, but the real treasure of Afghanistan’s favorite flatbread is hidden inside.

After rolling out the yeast-leavened dough into a thin sheet, Afghan bakers layer bolani with a generous filling of potatoes, spinach or lentils. Fresh herbs and scallions add bright flavor to the chewy, comforting dish, which gets a crispy crust when it’s fried in shimmering-hot oil.

Lavash, Armenia

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When your Armenian mother-in-law comes towards you wielding a hula hoop-sized flatbread, don’t duck: Lavash is draped over the country’s newlyweds to ensure a life of abundance and prosperity.

Maybe that’s because making lavash takes friends.

To shape the traditional breads, groups of women gather to roll and stretch dough across a cushion padded with hay or wool. It takes a practiced hand to slap the enormous sheets onto the inside of conical clay ovens, where they bake quickly in the intense heat.

Damper bread, Australia

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A traveler’s staple suited to life on the road, damper recalls Australia’s frontier days.

It’s a simple blend of water, flour and salt that can be cooked directly in the ashes, pressed into a cast iron pan or even toasted at the end of a stick. These days, recipes often include some chemical leavening, butter and milk, turning the hearty backwoods fare into a more refined treat similar to Irish soda bread.

Luchi, Bangladesh

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A dunk in hot oil turns soft wheat dough into a blistered, golden flatbread that’s a perfect pairing with the country’s aromatic curries.

It’s a popular choice for breakfast in Bangladesh, often served with white potato curry, but you can find the puffy breads everywhere from Dhaka sidewalk stalls to home kitchens.

Pão de queijo, Brazil

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It’s a triumph of kitchen ingenuity that South America’s native cassava is eaten at all: The starchy root has enough naturally occurring cyanide to kill a human being.

But by carefully treating cassava with a cycle of soaking, pressing and drying, many of the continent’s indigenous groups found a way to turn the root into an unlikely culinary star. Now, it’s the base for one of Brazil’s most snackable treats, a cheesy bread roll whose crisp crust gives way to a tender, lightly sour interior.

Montreal bagels, Canada

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Inside, bakers use long, slender wooden paddles to slide rows of bagels into the wood-fired oven, where they toast to a deep golden color.

New Yorkers might think they have a monopoly on bagels, but the Montreal version is an entirely different delicacy.

Marraqueta, Chile

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An influx of European immigrants brought their wheat-bread traditions to Chile in the 19th and early 20th centuries, and the country’s favorite snack has descended from that cultural collision.

Split into four lobes, the marraqueta has a pale, fluffy interior, but the ubiquitous roll is all about the crust. Bakers slide a pan of water into the oven to achieve an addictively crispy exterior that is a favorite part of the marraqueta for many Chileans.

It’s a nourishing part of daily life, to the extent that when a Chilean wants to describe a child born to a life of plenty, they might say “nació con la marraqueta bajo el brazo,” or “they were born with a marraqueta under their arm.”

Shaobing, China

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Crack into the sesame-seed crust of a shaobing to reveal tender layers that are rich with wheat flavor.

Expert shaobing bakers whirl and slap the dough so thin that the finished product has 18 or more layers. The north Chinese flatbread can then be spiked with sweet or savory fillings, from black sesame paste to smoked meat or Sichuan pepper.

Pan Cubano, Cuba

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Melted lard lends a hint of savory flavor to loaves of pan Cubano, whose fluffy crumb offers a tender contrast to the crisp, cracker-like crust.

Duck into a Cuban bakery, and you’ll likely spot the long, golden loaf with a pale seam down the center: Some bakers press a stripped palmetto leaf into the dough before baking to create a distinctive crack along the length of the bread.

It’s popular from Havana to Miami, but it’s only stateside that you’ll find the loaves in “Cuban sandwiches,” which are thought to have been invented during the 19th century by Cubans living in Florida.

Libba, Egypt

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Bedouin tribes travel light in Egypt’s vast deserts, carrying sacks of wheat flour to make each day’s bread in the campfire.

While some Bedouin breads are baked on hot metal sheets, libba is slapped directly into the embers. That powerful heat sears a crisp, browned crust onto the soft dough, leaving the inside steaming and moist.

Pupusas, El Salvador

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Walk the streets of San Salvador, and you’ll never be far from the toasted-corn scent of cooking pupusas.

The griddled corn bread is both a beloved snack and a national icon.

To make pupusas, a cook wraps a filling of cheese, pork or spiced beans into tender corn dough, then pats the mixture onto a blazing-hot griddle. A bright topping of slaw-like curtido cuts through the fat and salt for a satisfying meal.

Injera, Ethiopia

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A constellation of bubbles pocks injera’s spongy surface, making this Ethiopian bread the perfect foil for the country’s rich sauces and stews.

Also beloved in neighboring Eritrea and Somalia, injera is both a mealtime staple and the ultimate utensil — tear off tender pieces of moist, rolled-up bread to scoop food served on a communal platter.

Made from an ancient — and ultra-nutritious — grain called teff, injera has a characteristically sour taste. It’s the result of a fermentation process that starts by blending fresh batter with cultures from a previous batch, then leaving the mixture to grow more flavorful over several days.

Baguette, France

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The French may frown on eating on the go, but there’s an unofficial exception for “le quignon,” the crisp-baked end of a slender baguette.

You’re allowed to break that off and munch it as you walk down the street — perhaps because the baguette has pride of place as a symbol of French culture.

But like some of the greatest traditions, the baguette is a relatively recent invention.

Khachapuri, Georgia

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Bubbling with fresh imeruli and sulguni cheeses, khachapuri might be the country of Georgia’s most beloved snack.

The savory flatbread starts with soft, yeasted dough that’s pinched into a boat-shaped cradle, then baked with a generous filling of egg and cheese. An elongated shape maximizes the contrast in texture, from the tender interior to crisp, brown tips. Khachapuri experts know to break off the ends for swabbing in the rich, oozing filling.

Pumpernickel, Germany

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Pure rye flour lends these iconic north German loaves impressive heft, along with a distinctive, mahogany hue.

The most traditional versions are baked in a warm, steamy oven for up to 24 hours. It’s an unusual technique that helps transform sugars in the rye flour, turning naturally occurring sweetness into depth of flavor.

Pumpernickel has been a specialty in Germany’s Westphalia region for hundreds of years, and there’s even a family-owned bakery in the town of Soest that’s made the hearty bread using the same recipe since 1570.

Pai bao, Hong Kong

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Hong Kong bakers outdo each other by crafting the softest, fluffiest breads imaginable, turning wheat flour into pillowy confections.

Pai bao might be loftier than all the rest, thanks to a technique known as the Tangzhong method.

When mixing the wheat dough, bakers add a small amount of cooked flour and water to the rest of the ingredients, a minor change with major impact on the bread’s structural development. The results? A wonderfully tender loaf that retains moisture for days, with a milky flavor that invites snacking out of hand.

Dökkt rúgbrauð, Iceland

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The simmering, geothermal heat that powers Iceland’s geysers, hot springs and steam vents also provides a natural oven for this slow-baked Icelandic rye bread.

Made with dark rye flour, the dough is enclosed in a metal pot before it’s buried in the warm ground near geothermal springs and other hotspots. When baked in the traditional method, dökkt rúgbrauð takes a full 24 hours to cook in the subterranean “oven.”

Paratha, India

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Flatbreads go wonderfully flaky in this whole-wheat Indian treat, which can be eaten plain or studded with savory fillings.

Folding and rolling the dough over thinly spread fat creates sumptuous layers that are rich with flavor, employing a technique similar to that used for croissants or puff pastry.

Stuffed wheat bread has been made in India for hundreds of years, and several varieties even get a shout-out in the “Manasollasa,” a 12th-century Sanskrit text that contains some of the earliest written descriptions of the region’s food.

Roti gambang, Indonesia

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Palm sugar and cinnamon lend a light, aromatic sweetness to roti gambang, a tender wheat bread that’s an old-fashioned favorite at Jakarta bakeries.

The name evokes the gambang, a traditional Indonesian instrument with a resemblance to the slender, brown loaves.

For the recipe, though, cooks look back to the colonial era: From spiced holiday cookies to cheese sticks topped with Gouda or Edam, Indonesian baking has adapted Dutch ingredients and techniques to local tastes.

Sangak, Iran

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It takes a pair of deft bakers to craft this addictive Iranian flatbread, which is cooked directly on a bed of hot pebbles.

That blazing-hot surface pocks the wheat dough with golden blisters, and it gives sangak — also known as nan-e sangak — a characteristic chewiness.

If you’re lucky enough to taste sangak hot from the oven, enjoy a heavenly contrast of crisp crust and tender crumb. Eat the flatbread on its own, or turn it into an Iranian-style breakfast: Use a piece of sangak to wrap salty cheese and a bundle of aromatic green herbs.

Soda bread, Ireland

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You don’t need yeast to get lofty bread: Chemical leavening can add air through an explosive combination of acidic and basic ingredients. While Native Americans used refined potash to leaven griddled breads — an early example of chemical leavening — this version became popular during the lean years of the Irish Potato Famine.

With potato crops failing, impoverished Irish started mixing loaves using soft wheat flour, sour milk and baking soda.

Now, dense loaves of soda bread are a nostalgic treat that’s a perfect pairing with salted Irish butter.

Challah, Israel

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If you think challah is limited to pillowy, braided loaves, think again — traditionally, challah is any bread used in Jewish ritual.

And Jewish bakers have long made breads as diverse as the diaspora itself: Think blistered flatbreads, hearty European loaves and Hungarian confections dotted with poppy seeds.

Israel’s modern-day bakers draw on that rich heritage. But on Friday afternoons in Tel Aviv, you’ll still spot plenty of the classic Ashkenazi versions that many people in the United States know as challah.

Those golden loaves are tender with eggs, and shiny under a generous glaze. It’s the braid, though, that catches the eye. By wrapping dough strands together, bakers create twelve distinctive mounds said to represent twelve loaves in the ancient Temple of Jerusalem.

Ciabatta, Italy

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Between an emphasis on “ancient grains” and centuries of floury traditions, it can seem like breadmaking is stuck in the past.

But bread is continually evolving, and there’s no better example than this iconic Italian loaf, which was only invented in the 1980s.

In 1982, Italian baker Arnaldo Cavallari created the low, chewy loaf in defiance of the baguette-style breads he saw taking over Roman bakeries.

It was a watershed moment in the comeback of artisanal breads, which has roots in the 1960s and 1970s backlash against the increasingly industrialized food system.

Bammy bread, Jamaica

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Pan-fried cassava cakes are delicious comfort food in Jamaica, where rounds of bammy bread are a hearty pairing for the island’s ultra-fresh seafood.

The traditional process for making bammy bread starts with processing grated cassava to get rid of naturally occurring cyanide; next, sifted cassava pulp is pressed into metal rings.

It’s a recipe with ancient roots — cassava has been a staple in South America and the Caribbean since long before the arrival of Europeans here, and it’s believed that the native Arawak people used the root to make flatbreads as well.

Kare pan, Japan

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Yeasted wheat dough makes a convenient package for Japanese curry, turning a sit-down meal into a snack that can be eaten out of hand.

Kare pan, or curry bread, is rolled in panko before a dunk in the deep fryer, ensuring a crispy crust that provides maximum textural contrast with the soft, saucy interior.

Kare pan is so beloved that there’s even a crime-fighting superhero named for the savory treat: A star of the anime series “Soreike! Anpanman,” Karepanman fights villains by shooting out a burning-hot curry filling.

Taboon bread, Jordan

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Follow the aroma of baking bread in Amman, and you’ll find bakers in roadside stalls stacking this classic flatbread into steaming piles.

When shaping taboon, bakers press rounds of soft, wheat dough over a convex form, then slap them onto the interior of a conical clay oven.

What emerges is a chewy round that’s crackling with steam, wafting a rich smell of grain and smoke. It’s the ideal foil for a plate of Jordanian mouttabal, a roasted eggplant dip that’s blended with ground sesame seeds and yogurt.

Roti canai, Malaysia

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Roti flatbread may have arrived in Malaysia with Indian immigrants, but the country’s made the flaky, rich bread their own.

When cooked on a hot griddle, roti canai puffs into a stack of overlapping layers rich with buttery flavor. Irresistible when served with Malaysian dips and curries, roti canai becomes a meal all its own with the addition of stuffings from sweet, ripe bananas to fried eggs.

Ħobż tal-Malti, Malta

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The tawny crust of Malta’s sourdough gives way to a pillow-soft interior, ideal for rubbing with a fresh tomato or soaking up the islands’ prized olive oils.

Classic versions take more than a day to prepare, and were traditionally baked in shared, wood-fired ovens that served as community gathering places.

Even now that few Maltese bake their own bread, Ħobż tal-Malti has a powerful symbolism for the Mediterranean island nation.

When trying to discover someone’s true nature, a Maltese person might ask “x’ħobz jiekol dan?,” literally, “what kind of bread does he eat?”

Tortillas, Mexico

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Thin rounds of corn dough turn blistered and brown on a hot comal, the traditional griddles that have been used in Mexico since at least 700 B.C.

Whether folded into a taco or eaten out of hand, corn tortillas are one of the country’s most universally loved foods. The ground-corn dough is deceptively simple; made from just a few ingredients, it’s nonetheless a triumph of culinary ingenuity.

Before being ground, the corn is mixed with an alkaline ingredient such as lime, a process called nixtamalization that makes the grain more nutritious and easier to digest.

Khobz kesra, Morocco

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Follow the rich scent of baking bread through a Moroccan medina, and you may find yourself at one of the communal neighborhood ovens called ferran. This is where locals bring rounds of tender wheat dough ready to bake into khobz kesra, one of the country’s homiest breads.

The low, rounded loaves have a slightly crisp exterior that earns them pride of place on the Moroccan table, where their fluffy texture is ideal for absorbing aromatic tajine sauce.

Fry bread, Navajo Nation

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Golden, crisp rounds of fry bread are a taste of home for many in the Navajo Nation, as well as a reminder of a tragic history.

When Navajo people were forced out of their Arizona lands by the US government in 1864, they resettled in New Mexican landscapes where growing traditional crops of beans and vegetables proved difficult.

To survive, they used government-provided stores of white flour, lard and sugar, creating fry bread out of stark necessity.

Now, fry bread is a symbol of perseverance and tradition, and a favorite treat everywhere from powwows to family gatherings.

Tijgerbrood, Netherlands

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Putting the “Dutch” in Dutch crunch, tijgerbrood is a crust-lover’s masterpiece in every crispy bite.

To create the mottled top of tijgerbrood, bakers spread unbaked loaves of white bread with a soft mixture of rice flour, sesame oil, water and yeast.

Heat transforms the exterior into a crispy pattern of snackable pieces, and loaves of tijgerbrood are beloved for sandwiches. (An ocean away from Amsterdam’s Old World bakeries, San Francisco has made Dutch crunch its sandwich bread of choice as well.)

Rēwena parāoa, New Zealand

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When European settlers brought potatoes and wheat to New Zealand, indigenous Maori people made the imported ingredients their own with this innovative bread.

To mix the dough, potatoes are boiled then fermented into a sourdough-like starter that gives the finished bread a sweet-and-sour taste.

Now, rēwena parāoa is a favorite treat when layered with butter and jam or served with a hearty portion of raw fish, a longtime delicacy for Maori people.

Lefse, Norway

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If you don’t think of northern Europe as flatbread country, you haven’t tasted lefse.

The Norwegian potato flatbread is a favorite at holidays, when there are many hands to roll the soft dough with a grooved pin, then cook it on a hot griddle. For a taste of Norwegian comfort food, eat a warm lefse spiraled with butter, sugar and a dash of cinnamon.

While potatoes are just an 18th-century addition to the Norwegian diet, Scandinavian flatbread is at least as old as the Vikings.

Podplomyk, Poland

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Slather a hot round of podplomyk with white cheese and fruit preserves for a taste of old-fashioned, Polish home cooking.

The unyeasted flatbread is blistered brown. With ingredients limited to wheat flour, salt and water, podplomyk is a deliciously simple entry in the sprawling family tree of flatbreads.

Since dough for podplomyk is rolled thin, it was traditionally baked before other loaves are ready for the oven. In the Middle Ages, the portable breads were shared with neighbors and household members as a sign of friendship. (Today, that tradition is carried on with the exchange of oplatek wafers at Christmastime.)

Broa de milho, Portugal

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Corn and buckwheat are stone-milled, sifted and kneaded in a wooden trough for the most traditional version of this hearty peasant bread from northern Portugal.

When the loaves are baked in wood-fired, stone ovens, an archipelago of floury crust shards expands over deep cracks. The ovens themselves are sealed with bread dough, which acts as a natural oven timer: The bread is ready when the dough strips turn toasty brown.

Europeans didn’t taste corn until they arrived in the Americas, but it would be eagerly adopted in northern Portuguese regions where soil conditions are poorly suited to growing wheat.

Karavai, Russia

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Bread baking becomes art on Russian holidays, when golden loaves of karavai are decked in dough flowers, animals and swirls.

The bread plays a starring role at weddings, with elaborate rules to govern the baking process: Traditionally, a happily married woman must mix the dough, and a married man slides the round loaf into the oven.

Even the round shape has an ancient symbolism and is thought to date back to ancient sun worship. Now, it’s baked to ensure health and prosperity for a new couple.

Pane carasau, Sardinia

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Once part of the Kingdom of Piedmont-Sardinia, this mountainous island’s cuisine remains distinct from mainland Italy. Among the most iconic foods here is pane carasau, parchment-thin flatbread with a melodic nickname: carta de musica, or sheet music.

While pane carasau starts like a classic flatbread, there’s a Sardinian twist that makes it an ideal traveling companion; after the flatbreads puff up in the oven, they’re sliced horizontally into two thinner pieces. Those pieces are baked a second time, drying out the bread enough to last for months.

Proja, Serbia

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Warm squares of Serbian proja, or cornbread, are a favorite accompaniment to the country’s lush meat stews.

It’s a homey dish that’s often cooked fresh for family meals, then served hot from the oven. Ground corn offers a lightly sweet foil to salty toppings, from salty kajmak cheese to a scattering of cracklings.

Gyeran-ppang, South Korea

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There’s buried treasure within every loaf of gyeran-ppang, individually sized wheat breads with a whole egg baked inside.

Translating simply to “egg bread,” gyeran-ppang is a favorite in the streets of Seoul, eaten hot for breakfast — or at any other time of day.

The addition of ham, cheese and chopped parsley adds a savory twist to the sweet-and-salty treat, a belly-warming snack that keeps South Korea fueled through the country’s long winters.

Appam, Sri Lanka

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A thin, fermented batter of rice flour and coconut milk turns crisp in the bowl-shaped pans used for cooking appam, one of Sri Lanka’s most ubiquitous treats.

Often called hoppers, this whisper-thin pancake is best eaten hot — preferably while standing around a Colombo street food stall.

Favorite toppings for appam in Sri Lanka include coconut sambal and chicken curry, or you can order one with egg. For egg hoppers, a whole egg is cracked into the center of an appam, then topped with a richly aromatic chili paste. Appam is also popular in southern India.

Kisra, Sudan and South Sudan

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Overnight fermentation lends a delicious tang to this Sudanese flatbread, balancing the mild, earthy flavor of sorghum flour with a tart bite.

Making the crepe-like kisra takes practice and patience, but perfect the art of cooking these on a flat metal pan and you’ll be in for a classic Sudanese treat.

Like Ethiopian injera, kisra is both staple food and an edible utensil — use pieces of the spongy bread to scoop up spicy bites of the hearty stews that are some of Sudan’s most beloved foods.

Limpa bread, Sweden

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Before commercial yeast was available, brewers and bakers worked in tandem: Brewers harvested yeast from their batches of beer, passing it off to bakers whose bread would be infused with a light beer flavor.

That legacy lives on in Sweden’s vörtlimpa: Limpa means loaf, while vört refers to a tart dose of brewer’s wort. Known as limpa bread in English, the light rye now gets acidity from orange juice, not brewers wort.

Balep korkun, Tibet

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Crops of cold-hardy barley have thrived on the Tibetan Plateau for thousands of years, and the grain has long been a staple of high-altitude diets there.

While balep korkun is often made with wheat, traditional versions of this flatbread are shaped from tsampa, a roasted barley flour with nutty flavor.

Simit, Turkey

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Dredged in sesame seeds and spiraled into rings, simit might be Turkey’s ultimate on-the-go treat.

A few decades ago, vendors wound through the Istanbul streets carrying trays piled high with the breads, but roving bread-sellers are now rare in the capital.

Instead, commuters pick up their daily simit at roadside stands, where the deep-colored rings are stacked by the dozen. A burnished crust infuses the breads with a light sweetness — before sliding into wood fired ovens, simit is dunked in sugar-water or thinned molasses, a slick glaze that turns to caramel in the intense heat.

Crumpets, United Kingdom

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Yeasted wheat batter bubbles into a spongy cake for this griddled treat, a British favorite when smeared with jam, butter or clotted cream.

Ring molds contain the pourable batter on an oiled griddle, which cooks one side of each crumpet to a golden hue. Like Eastern European zwieback and crisp rusks, crumpets are mostly eaten as a twice-baked bread — the rounds are split and toasted before serving.

Biscuits, United States

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Smeared with butter or dripping in gravy, biscuits are one of the United States’ homiest tastes. That’s not to say they’re easy to make: Achieving soft, fluffy biscuits requires quick hands and gentle mixing.

In the antebellum South, biscuits were seen as a special treat for Sunday dinner. These days they’re nearly ubiquitous, from gas station barbecue joints to home-cooked meals.

Part of the secret is in the flour, typically a low-protein flour like White Lily. The soft wheat used for White Lily was long grown in Southern states — before long-distance food shipping. (It’s now milled in the Midwest.)

Non, Uzbekistan

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Flatbreads become art in Uzbekistan’s traditional tandoor ovens, which turn out rounds adorned with twists, swirls and stamps.

Uzbek non varies across regions, from Tashkent’s chewy versions to Samarkand loaves showered in black nigella seeds. As soon as the breads emerge from the oven, they’re turned over to a swarm of bicycle messengers who ferry the hot loaves to markets and cafes.

Arepa, Venezuela

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Areperos — Venezuelan arepa-makers — pat golden rounds of corn dough onto hot griddles to give the plump flatbreads a deliciously toasted crust and tender, steaming interior.

Arepas have been made in Venezuela and surrounding regions since long before the arrival of Europeans in South America, and the nourishing corn breads can range from simple to elaborate.

At breakfast, try them split and buttered. Stuffed with savory fillings, creamy sauces and fiery salsa, arepas can become a hearty meal all their own.

Malawach, Yemen

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A family tree of flatbreads stretches across the Middle East and beyond, but Yemen’s Jewish community’s version is a richer treat than most.

To make malawach, bakers roll wheat dough into a delicate sheet and fold it over a slick of melted butter. The dough is twisted into a loose topknot, then re-rolled, sending veins of butter through overlapping layers.

When the pan-fried dough emerges steaming from the stovetop, a final shower of black nigella or sesame seeds add texture and savory crunch.

(CNN) — A luxury lodge, comprehensive with a lush rooftop backyard, is set to open in a big previous Nazi bunker.

Designed in 1942 in just 300 times, the bunker in the St Pauli district has been in frequent use since the Nazis were defeated a few many years afterwards, bringing an stop to Globe War II.

Civilians were in the beginning accommodated in the building all through Germany’s postwar housing disaster. The space was later applied by a German Television station and other organizations.

Now a resort is set to be set up there too, with the whole elaborate set to go through a massive overhaul that features an impressive landscaping job.

The rooftop park, which will be open up to all the inhabitants of the setting up, will involve a memorial heart for the victims of Nazi Germany.

The program is to extend it by five pyramid-like floors, with the lavish roof back garden offering a panoramic view over the metropolis. According to planners, it will aspect a “planted ‘mountain path’, which winds upwards about the bunker.”

Far more than 1,000 bunkers were crafted in Hamburg throughout the war and the Hochbunker was a person of the premier in Germany. According to the formal Hamburg site, in 1942 some 1,000 forced laborers ended up ordered to develop the composition — measuring 75 by 75 meters (246 by 246 ft) large and 35 meters (115 ft) higher, such as walls that were 3.5 meters (11.5 toes) thick.

Aerial look at of the bunker as it was in 1945.

AP

Intended to accommodate 18,000 people today, it had a large entrance to accommodate ladies pushing baby carriages. Some 25,000 people today sought shelter there all through the summer months air raids of 1943.

Strategies to demolish it following the war were being dismissed, in accordance to the Hamburg web site, as the amount of money of explosives expected would have been very likely to tear down surviving residential spots much too.

Schulze informed CNN the lodge chain is not running the making scheme, but is a tenant like the other 40 corporations which “continue to have their property in the bunker.”

“In addition to this new general public all-natural oasis, the bunker will for the initially time acquire a memorial to the victims of the Nazi routine and the 2nd Planet War,” he included.

Maarten Markus, handling director Northern Europe, for the NH Lodge Team said in a statement to CNN that his business was aware of the heritage and importance of the developing.

“Our style and design and life-style brand name has an inclusive solution, meaning that nhow Hamburg will integrate by itself into the neighborhood and resourceful scene.”

The public roof garden will be freely available, say planners.

Bunker St. Pauli

The thought is probably to tap in to the increasing craze for dim tourism, which consists of travel to internet sites where by demise or suffering has happened or been memorialized. Spots can involve Holocaust sites, battlefields, prisons, slavery sites, graveyards and other spots of excellent struggling.

“Options for an in-property memorial inside of the resort demonstrates how sensitive heritage can be appropriated, and in which heritage can assistance us don’t forget, even though in some areas record is forgotten.

“Long run attendees may perhaps be drawn to the lodge for the reason that of its challenging heritage, and there will usually be a wonderful ethical line involving exploitation and commercialism. The task is to appropriate the constructing in a responsible way and to offer attendees with an genuine narrative. In that way, darkish tourism can glow a gentle on our agonizing earlier.”

(CNN) — To plenty of people, the authentic entire world can seem to be scary plenty of these days. But if you might be one of those people folks who requirements an extra exhilarating jolt of fear all-around Halloween, you might be in luck.

Bates Motel

(Glen Mills, Pennsylvania): You don’t want reservations — only courage — to examine into the Bates Motel! If you’re not staying the night time, you can also acquire a haunted hayride on the grounds or confront down some revenge-minded scarecrows.

The Dent Schoolhouse

(Cincinnati, Ohio): This attraction is at an genuine former school, but the lessons you find out listed here make literary stalwart Edgar Allan Poe and his ravens seem tame.

Erebus

(Pontiac, Michigan): Erebus costs alone as a “4-story tower of terror.” It truly is a 50 percent-mile walk filled with zombies, monsters and a time-travel experiment gone terribly improper. Erebus is just exterior Detroit.

Freakling Bros. Trilogy of Terror

(Las Vegas): What scares in Vegas slays in Vegas. Decide on from this terrible troika: Castle Vamprye, Coven of 13 and Gates of Hell. Head ups: They are planning to put a stake in the coronary heart of Castle Vampyre — this is your last year to see it.

Haunted Overload

Scarecrows long gone wild! Haunted Overload is established on a farm.

Artifact Images

(Lee, New Hampshire): Have you generally desired to see monsters roaming a horrifying farm the place the harvest is a bumper crop of concern? Then head to a single of New England’s best Halloween attractions.

The Haunted Path of Balboa Park

(San Diego): Get a mile-long wander of horror through a “grove of twisted pines and gnarled oaks” that disguise a host of gruesome delights. But ahead of you can even get there, you can expect to have to make your way through a malevolent maze — the rumor is Michael Myers hangs out there.

Netherworld Haunted Home

(Stone Mountain, Ga): This Deep South typical has been bringing a chill to participants for years. “Love” two themed attractions: Evening of the Gorgon and Chilly Blooded.

Terrified by the Audio

(Rye, New York): The regular joyful noises of youngsters at the traditional Playland Park are replaced by shrieks, screeches and yells each and every Halloween year. Wander by an enclosed haunted dwelling and outside cemetery.

Screamtown

(Chaska, Minnesota): In close proximity to Minneapolis, Scream City provides 7 points of interest, like the “Ludicrous Labyrinth,” “Oak Blood Forest” and “Circus Asylum.”

The 13th Gate

The 13th Gate is in which folks in Louisiana come across their thrills.

13th Gate

(Baton Rouge, Louisiana): They undoubtedly know a point or deux about putting on a haunted present in Louisiana (you have noticed “Real Blood,” suitable?) And what awaits you right here? Look out for iron-sizzling pokers, swamp pools of Serious snakes, mad scientists and a “Carnevil” that is just not taking part in all around.

Reward points of interest

Won’t be able to make it to any of the places higher than? Below are some other ghoulish recommendations that may possibly be nearer to you:

(CNN) — Randall Reeves was destined to be a seaman.

His father was a naval captain, and Reeves, now 57, grew up surrounded by sea lore. His childhood home was adorned with his father’s sextant and other navigational tools and charts, old uniforms and an underlined duplicate of Herman Melville’s traditional 1851 seafarer novel “Moby Dick.”

The family members acquired a boat when Reeves was in high university and the very first time he rode on it, he remembers, “It was this epiphany, this actual physical sensation of, ‘Oh. Oh! This is what I’m supposed to do.”

Randall Reeves’ year-very long Determine-8 sail around the world noticed him rounding the American and Antarctic continents, each poles, and some powerful waves.

Randall Reeves/The Determine 8 Voyage

Based mostly in Oakland, California, Reeves is satisfying that heritage now, 40 a long time later. On October 19, Reeves sailed below the Golden Gate Bridge and into Sausalito, wherever he stepped off his 45-foot sailboat, Moli, finishing his 12 months-extensive journey: a solo “determine-8” sail close to the earth.

History-creating

The end marks a world history, the sailor states: Reeves statements to be the first man or woman in the planet to finish this tough route alone. (You can find no certifying body that regulates voyages of this kind, but an intercontinental group of sailors, the Ocean Cruising Club, commemorated Reeves with a plaque soon after his landing.)

He departed from San Francisco down the Pacific previous South The us, created a tough still left via the Southern Ocean over Antarctica and went the moment about the globe, prior to turning north.

Reeves sailed as a result of the Atlantic and into the Arctic Ocean, and circled the world once far more ahead of heading again south toward home in California.

He rounded the American and the Antarctic continents and approached both of those the North and South Poles in the span of a person calendar year, but in excess of just the summer season time, as this variety of journey couldn’t be made to either pole in the wintertime.

This is the next time Reeves has attempted the figure-8 in the previous two many years — his earlier try in 2017 ended with an overturned boat submit-storm in Tasmania. Only just one other sailor has tried a similar figure-8 route, but did not full it, Reeves claims.

35 lbs of coffee

Reeves encountered waves that had been as higher as two-story houses, and 50mph winds, through the stormiest components of his sail all around the entire world.

Randall Reeves/The Figure 8 Voyage

Leaving property in northern California on September 30, Reeves finished the 40,000-mile journey with out ability winches or electrical power sails, refrigeration, or on-board drinking water purification he carried all his meals on board — which include 365 Clif Bars, 35 pounds of espresso, 36 pounds of powdered milk, and 84 cans of stewed tomatoes — and water for the year.

Actually a solo adventurer, Reeves subsisted 200 times without the need of human voice get in touch with, and 230-in addition times of sleeping in only 90-minute stretches — he figured out rapidly, by demo and mistake and starting off with only one particular hour at a time, that 90 minutes was the minimum amount length vital to avoid hallucination.

The transient intervals of rest permitted for him to even now keep the boat on course. Before embarking on the course, Randall says, he was in shape from typical going for walks and running, though not “marathon in good shape.”

Describing his days on the precarious Southern Ocean, in which the waves can be as large as two-tale residences and winds can access 50 miles-per-hour in stormy temperature, Reeves stated the draw to CNN Travel, “There is certainly no coastguard down there. No one’s going to come pick you up if you have issues. You have to figure it out on your individual. To put you into a element of the globe that is unquestionably and totally wild, to be in a area where individuals simply usually are not, to offer with what character dishes you, it’s a huge privilege.”

One thrill of the journey was viewing Cape Horn on the southern tip of South The usa, shut up and unobstructed, two times — the only two times Reeves noticed land in 237 days — from a sailor’s perspective, which he describes as “like on the lookout at Mount Everest from the peak.”

Just one with nature

The sailor’s desire is to do the Determine 8 journey once again, even a lot more slowly, to let time to halt and see far more islands and maritime lifetime together the way.

Randall Reeves/The Determine 8 Voyage

The sailor was also awed by his solo encounters with pelagic birds, people who, like Reeves this past 12 months, spend most of their time on the ocean. He recalls for the duration of a storm, a fowl crashed into his boat and obtained stuck in the cockpit. To assist it back onto the sea, Reeves picked up the bird. “I’m keeping this wild animal in my hand, thinking it is almost certainly never ever noticed a human ahead of. To be equipped to allow it go again into its atmosphere was wonderful.”

As to what journey Reeves and Moli will acquire on up coming, he is just not certain. He desires of undertaking the determine-8 route all over again, but additional slowly but surely, “say, in five several years as opposed to one,” Reeves claims.

“It would be grand to just investigate the route. There are a good selection of islands spread out amongst Antarctica and the continents that I didn’t get to see. I did not get to halt wherever the seals and walruses and penguins are living. But that is a significant commitment. We are going to see how that flies when I get property.”

1 Boeing 747 has a marginally fewer glamorous but nevertheless enjoyable long run path. Right after 20 years soaring via the skies in Qantas livery, it is been recruited by Rolls-Royce’s aerospace functions to begin a new daily life as a testbed for futuristic engines.

The aircraft’s closing commercial flight was from Sydney to Los Angeles, and it’s now primarily based at AeroTEC, a flight centre just outside Seattle. Here, this Boeing 747 is set to be remodeled throughout a two-12 months-lengthy, $70 million procedure, in advance of encouraging to start the subsequent technology of Rolls-Royce jet engines.

The plane flew much more than 70 million kilometers about the program of its Qantas occupation, carrying some 2.5 million passengers.

As a flying testbed, the airplane will demo professional and enterprise engines at tremendous rapidly speeds and high altitudes, operated by a crew of expert exam pilots.

The plane will be part of forces with Rolls-Royce’s current traveling testbed, another Boeing 747 which is finished 285 examination flights and counting.

New existence

A mock-up impression of how the plane will appear when it truly is modified depicts the Boeing 747 tests the future UltraFan engine, which the aviation firm suggests will “redefine the environment of jet engines.”

The admirer engine seems to be rather big compared to the aircraft’s common electric power models.

“It is really a really huge enthusiast, about 140-odd inches, when compared to say, XWB that is obtained an 118 inch diameter,” Caroline Day, head of marketing and advertising, method and long run courses at Rolls-Royce, tells CNN.

“That application is sizeable, there’s hundreds of folks performing on it, simply because we want to get it ready for the again end of the upcoming ten years,” she confirms.

The staff are determined that the new motor will be additional gasoline effective and risk-free and easy.

As a testbed, the former Qantas plane will be outfitted with instrumentation and units permitting it to take measurements of engine efficiency while it truly is in the air.

“This airborne laboratory will empower the enhancement and certification of new, highly state-of-the-art motor technologies built to maximize efficiency and limit environmental impacts,” claimed AeroTEC president and founder Lee Human.

“Our engineering, modification, and take a look at teams in Seattle and Moses Lake are already hard at work preparing to carry Rolls-Royce’s vision to truth.”

(CNN) — A modern-fashion bedroom with a touch of classical elegance, entire with king-measurement mattress and designer furnishings, Champagne at the ready and wonderful panoramic views.

It could be a five-star hotel suite, but this is essentially the cabin of an Airbus A330 VIP, absolutely nothing fewer than a complete-on $200 million traveling palace.

You can see a few animated renderings from the A330’s interior underneath.

Whilst non-public jets come in all styles and sizes, the best standing statement is the VIP airliner.

A extremely distinctive sector

To cater to this market place, the key plane makers have designed company versions of their finest-providing airliners.

Boeing has the Boeing Business enterprise Jet (BBJ) household even though its European rival has the Airbus Corporate Jet (ACJ).

Their merchandise ranges contains specially configured variants of the common Airbus A320 and Boeing 737, but the most deep-pocketed potential buyers can also purchase more substantial models, these as the Boeing 747 and Airbus A340 or the latest Boeing 787 and Airbus A350.

These corporations have established distinct departments to serve this incredibly special clientele.

“It can make feeling for companies like Airbus and Boeing to have a different business in get to cater to VIP clients.

“This market place is all about emotion. It is not abnormal for a client to get in touch with you in the center of the night time to discuss this or that element of his aircraft decor,” suggests Richard Gaona, an industry veteran who, just after lots of years at the helm of Airbus Corporate Jets, is now CEO of Comlux.

There are at the moment some 300 transformed VIP-configured airliners flying close to the world.

Some of them belong to governments, who use them to fly heads of state and their entourages.

Air Power One particular is probably the most famed, but other nations around the world have their have presidential aircraft way too.

Huge companies and ultra-loaded persons are also a sector for this topflight phase of private aviation.

“Some of the men and women that fly in these huge company jets may perhaps have previously a smaller sized aircraft for their solo business enterprise excursions, but may acquire or hire a bigger aircraft for when they journey with the relatives or a bigger entourage,” provides Gaona.

Luxurious rental

The folks and businesses who own these craft may perhaps entrust a enterprise such as Comlux with the daily crewing, routine maintenance and paperwork, but also with the mandate to rent it out if the option occurs.

This lets them to make some more income out of their quite costly plane any time they are not employing them. It can be not as opposed to property owners who quickly hire out their very own households on Airbnb.

“We would get a ask for from any place in the planet and then consult with the plane proprietor to get approval. Some aircraft homeowners are very protecting of the privacy of their plane — they see it as an extension of their residence — but there are other homeowners that welcome the chance to get an additional return on their property,” says Gaona.

Effectiveness at all charges

Though they share the airframe with professional airliners, the marketplace for extremely significant company jets is pushed by fully various considerations.

Whereas an airline would search first of all at the economics of an plane and its operational performance, personal shoppers are likely to be extra fascinated in raw effectiveness.

The Boeing 767 BBJ outfitted by Comlux, for illustration, is capable to have up to 60 individuals in whole consolation, and keep in the air for above 17 hours without having refueling.

“For our purchasers it is vary and potential that issue,” claims David Velupillai, head of marketing for Airbus Company Jets. “Heads of point out, for case in point, price the ability to travel to distant countries without the need of being compelled to stop around along the way.”

Governments that will not have a focused presidential fleet, these types of as all those of most small nations, generally resort to the rental market place to fly their delegations to considerably-flung global summits.

“When there is the UN Once-a-year Typical Assembly, some governments arrive to us to get them to New York,” suggests Gaona. “It may well appear sumptuous, but at the time you factor in the expense of the solutions, the time saved by a immediate flight and protection factors, it can be a fantastic worth alternative and way much less expensive and more satisfactory to community viewpoint than getting your possess presidential jet.”

Significant jets are also favored by other segments of the current market.

“Music bands, the film business or sports teams usually have to have to go not just a bunch of people but also tons of specialised gear from a person city to the up coming.

“In many situations there are not even commercial flights offered that would fit the hectic schedules of a songs tour or a sports activities match. In these circumstances, chartering a huge private jet may be a very sensible possibility,” describes Adam Twidell, CEO and Founder of PrivateFly, an govt jet operator and broker based in the United kingdom.

Palatial interiors

Whilst their specialized efficiency is remarkable, for the the vast majority of persons the most eye-catching factor of any VIP plane is the cabin inside.

It is not unusual for the customer of a corporate plane to devote as substantially, if not additional, on the personalization of its interiors as on the aircraft itself.

Plane companies provide some off-the-shelf possibilities with a normal design and style — but as soon as you have made the decision to splash $87 million on a jet (that’s the catalog price of an Airbus ACJ319), you might as properly go all the way and customize the cabin to match your very own personalized style.

The lounge of a tailored ACJ 380.

courtesy Airbus

Creating and outfitting customized-built cabin interiors is innovative do the job, with only a handful of companies all over the world possessing the expected knowledge.

The ultimate result has to not only be nice to the eye and in line with the wishes of frequently extremely demanding consumers, but also compliant with security laws and the aircraft’s structural and operational necessities.

The introduction of new-technology aircraft in VIP roles, these types of as the Boeing 787 and the Airbus A350, has brought new levels of complexity to the marketplace.

These aircraft make in depth use of composites, which have a selection of rewards like getting lighter than standard steel structures, but it forces the outfitters to acquire new processes to deal with the distinctive properties of these modern products.

A matter of flavor

But does the non-public jet crowd favor a distinct design and style?

David Velupillai, of Airbus, points out that, contrary to what you may possibly anticipate of the uber-abundant, most plane proprietors in fact opt for fairly neutral shades and decor — one thing that aids retain the resale benefit of the aircraft.

“Quite a few of our consumers are not truly wanting for the exotic. They are incredibly hectic people and what they worth is the probability of carrying on with their lifestyles when on the move — most of our aircraft have a dual house/workplace use.”

Fittings and home furniture on board these aircraft are normally not very what they seem. What appears like strong wood is generally designed of lighter elements to help save excess weight, then coated in a skinny wooden layer.

What is generally serious, while, is the bling — in fact, some plane carry 200 to 300 kilograms of pure gold in fittings and other decorations.

An ACJ 330, the shorter-fuselage variant of the Airbus 330.

courtesy Airbus

And when your client isn’t specifically counting the pennies, you can also incorporate some extravagant characteristics.

For case in point, major notch in-flight leisure programs and rapid satellite World wide web connection have turn into a normal function in this classification of plane.

Richard Gaona, of Comlux, explains that his business is also fitting aircraft with a program to enhance the humidity though in flight, generating the vacation far more pleasurable to passengers.

This is built feasible by fitting a 600-liter drinking water deposit to the aircraft and connecting it to vaporizers scattered all over the cabin.

Most likely additional extravagantly, its signature Airbus A330 is also able to have a athletics car or truck up front. This is Fly & Push performed in good fashion.

The king of government jets

A single unique form of aircraft continues to be elusive, while: the VIP edition of the giant Airbus A380 — nicknamed the A380 Traveling Palace — which was predicted to be the superlative expression of traveling luxurious.

It truly is doubtful irrespective of whether another government A380 will ever arrive into becoming, especially considering the fact that Airbus by now declared it truly is stopping generation of this model and smaller plane guarantee to be up to the occupation.

Industry experts at Kestrel Aviation Administration expect the BBJ 787 and A350 ACJ to be recreation changers, as nearly nowhere on the planet will be out of reach for these ultra-prolonged-selection large-entire body plane.

A Boeing Small business Jet 787 customized by Kestrel Aviation Administration.

courtesy Kestrel Aviation management

“The govt industry is compact for the likes of Boeing and Airbus, but it can bring very good earnings margins, as it is far more tough to get bulk reductions like the kinds airways often get, and it also gives a lot of possibilities for PR, as large-profile product sales get a lot of public interest,” points out PrivateFly’s Twidell.

“We have noticed plane in this class becoming chartered, for instance, to transport stay falcons from Mongolia to the Middle East. On another situation, one of our clients chartered a entire four-engined Airbus A340 for a birthday celebration. There is also need from significant web really worth people in the Middle East that would like to fly their extended people and their entourage, for illustration, on week-extensive buying journeys to Europe.”

In truth, anxiety of general public view backlash amid developing problems about carbon emissions, as nicely as the aftermath of the financial disaster, may possibly be a person of the aspects that have made Europe and North The us rather less attractive markets for VIP airliners.

“We count on most of the advancement to appear from Asia, Africa and the Center East,” suggests Gaona from his Zurich workplace.

These are the areas where by the up coming headline-producing traveling palace is possible to be based mostly.

Online video courtesy of Comlux.