(VOVWORLD) - Greece is a country with rich ancient culture and natural beauty. Its attraction comes from impressive tourist sites full of mythology and fine cuisine, especially traditional desserts. Bougatsa phyllo pastry, for example, is dubbed the soul of the Greek cuisine and enjoyed all around Greece, particularly for breakfast.
(VOVWORLD) - Israel’s cuisine is classified as the cuisine of immigrants, and there is a variety of Israeli food available in this country, said Professor Nir Avieli, a cultural anthropologist at Ben Gurion University of the Negev in Israel. Falafel is one of Israel’s popular dishes. Every Israeli has an opinion about falafel, the ultimate Israeli food, which is most often served stuffed into pita bread. This week, Professor Nir Avieli was back on VOV’s Cultural Rendezvous to tell us about Israeli falafel.
(VOVWORLD) - The crunchy fortune cookies are often served at the end of a Chinese meal in the US. When you see them, it's not the cookie you're craving, it's the fortune. I mean, there are plenty of baked desserts, but how many of them can reveal your future? Some of these fortune cookie messages, however, are very surprising and often catch people completely off-guard.Joe Fitzsimmons from the States is here with us today for our weekly Culture Rendezvous to talk about fortune cookies.
(VOVWORLD) - Due to its geographical position, Israel’s cuisine is a blend of Middle Eastern and Mediterranean cuisines strongly influenced by cuisine of Asia, Africa, and Europe. Thanks to all these influences, Israeli food is some of the most delicious food in the world and some of the healthiest. Professor Nir Avieli, a cultural anthropologist, at Ben Gurion University of the Negev in Israel, will tell us more about Israeli cuisine.
(VOVWORLD) - Azerbaijan is a country where national traditions are carefully preserved. Azerbaijan culture is close to its heritage and holds its centuries-old national traditions sacred. Many Azerbaijan traditions are embodied in hospitality, folk beliefs, national costumes, national festivals, and entertainment. Novruz is one of the most important and popular holidays of the Azerbaijani people. Azerbaijan Ambassador Anar Imanov shares a story about the Novruz holiday.
(VOVWORLD) - Eating by hand or with a spoon? Left hand or right hand? And how do you eat with your hand properly? To answer these questions about the eating customs of the Palestinian people, most of whom Muslims, I have invited Palestinian man, Saleem Hammad, to our show today. He will explain when and how the Palestinian eat their traditional meal.
(VOVWORLD) - The paper-thin, blanket-sized bread called lavash has long been considered a fundamental element of Armenians’ diet. It is one of the most ancient breads still being made today. Lavash is enjoyed throughout the South Caucasus region and much of western Asia and is a staple of Armenian, Iranian, and Turkish cuisine.
(VOVWORLD) - In the culture of Austria, cafés are an essential part of daily life, especially in Vienna. The coffeehouse has been a center of Viennese culture for a long time. Recently UNESCO added Viennese coffeehouse culture to their list of intangible cultural heritages. In this week’s Cultural Rendezvous, native Austrian Gerald Tychtl, Director General of NATPOWER Intl. AG, will tell us more about Viennese coffeehouse culture.
(VOVWORLD) - There is no census for the Sami, but their population is estimated to be approximately 80,000 people, spread over four countries – Sweden, Norway, Finland, and Russia. The Sami are one of Sweden's official ethnic minorities, an indigenous people with their own language, culture, and customs that differ from the societies around them. This week, Swedish Ambassador to Vietnam Ann Måwe talks with VOV5 about the Sami people and their culture.
(VOVWORLD) - Siheyuan, a word that means “quadrangle” in Chinese, refers to a traditional Chinese compound. For 2,000 years, the quadrangular compound has been considered a template for Chinese architecture. In this week’s “Cultural Rendezvous”, Qing Duo, a former correspondent for China Radio International and now a blogger, will tell us about Beijing’s siheyuan.
