Presentations on the topic AMUSEMENT
Festival in Sopot
The first official Sopot festival took place in 1961. The first day was devoted to Polish music, the next day was the day of international music and the last day a concert „Song Has No Limits” took place. Recently Whitney Houston, Bryan Adams, Garou, Scorpions and Elton John performed.
Festival in Opole
The Festival of Polish Music in Opole was made on the initiative of journalists Mateusz Święcicki, Jerzy Grygolunas and Karol Musioł. The first National Festival of Polish Music in Opole was organized on 19 June 1963. The main awards were: Karolinka, Grand Prix, Cristal Pitchfork, Superjedynka. Through years it was the most important music event in Poland, where the most popular Polish musicians performed. The award winner of the first event was Ewa Demarczyk.
The style of teenage music called bigbeat, British beat or bigbit. Very popular in the sixties and at the beginning of the seventies of the 20th century.
A Bigbeat song is characterized by simple melody line, simple text and – very often – fast rhythm.
In Poland Bigbeat was firstly identified with all the teenage dance music.
The inventor of BigBeat is Franciszek Walicki who came up with this concept and introduced it to the Polish language because of the term “ rock music” not suited the political authorities of the time.
The most famour representatives of Bigbeat were The Beatles
Precursors of BigBeat In Poland: Rhythm and Blues, Skaldowie, Halina Frąckowiak, Seweryn Krajewski, Karin Stanek, Franciszek Walicki
Sport in PRP Times was the subject to the propaganda of success
The history of Spanish gastronomy is the story of a continuous exchange of cultures.
The gastronomy in Spain is heavily influenced by the different cultures which have passed through the Iberian peninsula: Roman, Visigoth, and Arabic. Other major influences are the Phoenicians, the Greeks and important events such as the discovery of the Americas. For this, Spanish cooking is rich in flavour and aromas. For centurias, Spain was divided into small feudal kingdoms that had their own money, culture, languages and food! Although Spain is one country and two basic ingredients common to all regions are garlic and olive oil, there are large regional differences in cuisine.
The basis of the history of Spanish food of course has to do with its geographical situation. First of all, the country is located on the Iberian peninsula and is therefore almost entirely surrounded by the waters. Naturally, due to this fortunate location, seafood forms one of the pillars of Spain’s gastronomy and categorizes the country as having a Mediterranean diet.
With the conquest of Spain, was introduced the use of olive oil and garlic, two very useful ingredients in Spanish food and mushrooms too.
After the Romans, Visigoths arrived who introduced the beer. The Greeks, Phoenicians and Carthaginians also introduced chickpeas.
When muslims arrived, they introduced news methods of cuisine and news ingredients like: cumins,gherkins,mustards and anisette. The mains ingredients of Al Andalus´cuisine were: the rice, the almonds, the spinach, the aubergines, the lemon and the oranges.
With the discovery of America were new introductions that did change some Spanish food, developed a culinary repertoire using preparation techniques and spices unknown in the rest of Europe. Amongst the many products that crossed the Atlantic and arrived on Spanish turf tomato, potato, pepper and cocoa and Spain sent rice, grapes, olives and much of cereals, all of which are now considered basic to the Spanish cuisine.
The tradition of ‘la tapa’ famous in Spain come from the travel which made the King Alfonso XIII in Jerez where a barkeeper putted a slice of ham on the glass of vine he ordered. The barkeeper made that while he was telling the king that he was covering the glass. In English, the verb ‘cover’ that means ‘tapar’ in Spanish so that’s why we call that plat ‘tapa’.
About the desserts and sweets, the time of Al-Andalus has left many desserts of Arab origin as marzipan , nougat and Alfajores and some related with religious festivals such as the famous Kings’ cake and Christmas cakes. Customs to eat sweets often are as in other countries: breakfast, after lunch and at snack.
Thanks to their popularity, Spanish tapas dishes have also made it across the world in a number of different countries. There are a number of Spanish and Latin American restaurants that serve tapas dishes across the world, particularly in the UK. Although, many of the dishes are based on true Spanish dishes, they have often been adapted for different cultures.
With the Spanish immigration to other parts of the world, in many places people have copied many of our customs forms. Today, if you travel to other countries we can see many Spanish restaurants which have many customers.
Spain is considered a country that have a Mediterranean diet and very healthy, the first proposal in the Mediterranean diet, which was awarded the Unesco. Based on the consumption of olive oil, vegetables and fresh seasonal products, the Mediterranean diet is an example to follow as far as eating is concerned. Many of the specialities of Spanish cuisine are based on seafood. So, as you can imagine, Spanish cuisine is influenced by many cultures. The Spanish food history of this wonderful cuisine was popular many years ago and is becoming increasingly popular today.
Generally, Spain can be divided into five culinary regions:
- The North of Spain where we find lots of sauces and seafood, such as the regions of Galicia and Asturias.
- Cataluña region where casseroles or cazuelas abound.
- The Eastern region, which includes the Autonomous Community of Valencia, where the primary dishes are rice-based like the popular Paella Valenciana.
- Andalucía, where fried fish is a staple and bars don’t serve a drink without a ‘tapa’ to munch on. Andalusian cuisine is twofold: the rural and coastal. Of all the Spanish regions, this region is the most olive oil used in culinary preparations. The dish has achieved more international fame is the Gazpacho.
- Central Spain where roast meats and cocidos or stews dominate the daily diet. This would include the region of Castilla-Leon.
The cuisine of Malaga is light, healthy and typically mediterranean: Shrimps in all variations, roasted or boiled, and Pescaito Frito (fried fish), are among the major attractions. A regional speciality are Chanquetes, very small fishes of the family of anchovies. Boquerones in Vinagre are other small fishes which are put into marinade for a day or so, a delicious and very refreshing dish.
Currently, the Spanish cuisine is one of the most valued in the world and is considered one of the best. Many typical Spanish products have denomination of origin such as ham, cheese, fruit and vegetables, seafood and sausages. These are some of the most common ingredients found in Spanish cooking.
Selected traditional Spanish foods:
Paella, endless combinations of various meats, fish, shellfish, rice and vegetables, is considered by some to be one of Spain’s “national” dishes. Indeed, the ingredients and method of paella make it an excellent culinary example of the Spain’s history and peoples.
Gazpacho is a Spanish vegetable soup which chief characteristic is that it is served ice-cold. Its main ingredients are tomatoes, peppers, onions, cucumber, olive oil, and usually breadcrumbs.
Spain is famous for its hams, jamon serrano, eaten raw, made from the lean meat of the wild Red Iberian pig.
Tortilla de patatas
A typically Spanish omelette made by beating eggs and cooking them with previously-fried potatoes. Potato omelette is considered a very modest dish because of its simple ingredients, but it is quite a delicious one. Omelet is the most commonly served dish in Spain.
The Spanish version of fried dough is called a churro and that we eat it for breakfast and a snack. Whether you sprinkle them with sugar or dunk them in a cup of hot chocolate, you’ll enjoy it.
Croquetas, especially filled with jamón, chicken or cod, are also a typical tapas dish. Unfilled bechamel croquettes are also consumed in parts of Spain.
Pulpo a la gallega
This octopus dish is macerated with pimenton, crusty rock salt and a drizzle of olive oil. It’s a signature Galician dish. It’s usually served with a potato or two, on top of a wooden platter.