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Explore Mexico City

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Find local businesses, view maps and get driving directions in Google Maps.

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Mexican Music & Mariachi Music: Best Traditional & Most Popular Mexican Songs. Rancheras & Corridos

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In this article you will learn more about the traditional Mexican food and drink, the array of authentic ingredients used across the country and traditions associated with some of the recipes.

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Cancun Facts, Capital City, Currency, Flag, Language, Landforms, Land Statistics, Largest Cities, Population, Symbols

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Cancun facts, flag, capital city, currency, language, landforms, land statistics, largest cities, population, symbols and more - by worldatlas.com

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Explore ancient Aztec ruins in New Mexico enjoy a half-mile walk through an original Pueblo House and see how ancient people built their homes in the desert.

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Kids learn about the Pyramids and Architecture of the Maya civilization including El Castillo, the kings' palaces, and ball courts.

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Explore Washington DC

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Find local businesses, view maps and get driving directions in Google Maps.

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American Patriotic Songs and Marches from YouTube Audio Library. Tracklist: 00:00 The Star Spangled Banner 01:16 The Marine Hymn 02:11 National Emblem 05:11 Colonel Bogey March (originally British, but adopted by Women's Army Corps of U.S.

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Tumblr/Wikimedia Commons
When it comes to cuisine, America lives up to the adage "bigger is better."

In honor of July 4, we chose the 25 most American foods.

Some are fast food concoctions that combine a variety of USA favorites, while others are variations on ethnic dishes that Americans have made their own.

Chances are, you love one of these delicious treats.

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When it comes to cuisine, America lives up to the adage "bigger is better." In honor of July 4, we chose the 25 most American foods. Some are fast food concoctions that combine a variety of USA favorites, while others are variations on ethnic dishes that Americans have made their own.

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The Grand Canyon ( Hopi: Öngtupqa, Yavapai: Wi:kaʼi:la, Navajo: Bidááʼ Haʼaztʼiʼ Tsékooh, Southern Paiute language: Paxa'uipi, Spanish: Gran Cañón or Gran Cañón del Colorado ) is a steep-sided canyon carved by the Colorado River in Arizona, United States. The Grand Canyon is 277 miles (446 km) long, up to 18 miles (29 km) wide and attains a depth of over a mile (6,093 feet or 1,857 meters).

The canyon and adjacent rim are contained within Grand Canyon National Park, the Kaibab National Forest, Grand Canyon-Parashant National Monument, the Hualapai Indian Reservation, the Havasupai Indian Reservation and the Navajo Nation. President Theodore Roosevelt was a major proponent of the preservation of the Grand Canyon area and visited it on numerous occasions to hunt and enjoy the scenery.

Nearly two billion years of Earth's geological history have been exposed as the Colorado River and its tributaries cut their channels through layer after layer of rock while the Colorado Plateau was uplifted. While some aspects about the history of incision of the canyon are debated by geologists, several recent studies support the hypothesis that the Colorado River established its course through the area about 5 to 6 million years ago. Since that time, the Colorado River has driven the down-cutting of the tributaries and retreat of the cliffs, simultaneously deepening and widening the canyon.

The result of all the erosion is one of the most complete geologic columns (stacks of rock layers) on the planet. There are nearly 40 major sedimentary rock layers exposed in the Grand Canyon and in the Grand Canyon National Park area. They range in age from about 200 million to nearly 2 billion years old.

The major rock exposures in the Grand Canyon range in age from the almost 2 billion year old Vishnu Schist at the bottom of the Inner Gorge to the 230 million year old Kaibab Limestone on the rim.

Weather conditions during the ice ages also increased the amount of water in the Colorado River drainage system. The ancestral Colorado River responded by cutting its channel faster and deeper.

The base level and course of the Colorado River (or its ancestral equivalent) changed 5.3 million years ago when the Gulf of California opened and lowered the river's base level (its lowest point). This increased the rate of erosion and cut nearly all of the Grand Canyon's current depth by 1.2 million years ago. The stepped appearance of the rocks was caused by their varied resistance to the flow of water.

Biology and ecology

Natural seeps and springs percolating out of the canyon walls are home to 11% of all the plant species found in the Grand Canyon. The canyon itself can act as a connection between the east and the west by providing corridors of appropriate habitat along its length. The canyon can also be a genetic barrier to some species, like the tassel-eared squirrel.

The aspect, or direction a slope faces, also plays a major role in adding diversity to the Grand Canyon. North-facing slopes receive about one-third the normal amount of sunlight, so plants growing there are similar to plants found at higher elevations, or in more northern latitudes. The south-facing slopes receive the full amount of sunlight and are covered in vegetation typical of the Sonoran Desert.

Of the 90 mammal species found along the Colorado River corridor, 18 are rodents and 22 are bats.

Life zones and communities

The Park contains several major ecosystems. Its great biological diversity can be attributed to the presence of five of the seven life zones and three of the four desert types in North America. The five life zones represented are the Lower Sonoran, Upper Sonoran, Transition, Canadian, and Hudsonian. This is equivalent to traveling from Mexico to Canada. Differences in elevation and the resulting variations in climate are the major factors that form the various life zones and communities in and around the canyon. Grand Canyon National Park contains 129 vegetation communities, and the composition and distribution of plant species is influenced by climate, geomorphology and geology.

Lower Sonoran

The Lower Sonoran life zone spans from the Colorado River up to 3,500 feet (1,100 m). Along the Colorado River and its perennial tributaries, a riparian community exists. Coyote willow, arrowweed, seep-willow, western honey mesquite, catclaw acacia, and exotic tamarisk (saltcedar) are the predominant species. Hanging gardens, seeps and springs often contain rare plants such as the white-flowering western redbud, stream orchid, and Flaveria mcdougallii. Endangered fish in the river include the humpback chub and the razorback sucker.

Only 48 bird species regularly nest along the river, while others use the river as a migration corridor or as overwintering habitat. The bald eagle is one species that uses the river corridor as winter habitat.

River otters may have disappeared from the park in the late 20th century, and muskrats are extremely rare. Beavers cut willows, cottonwoods, and shrubs for food, and can significantly affect the riparian vegetation. Other rodents, such as antelope squirrels and pocket mice, are mostly omnivorous, using many different vegetation types. Grand Canyon bats typically roost in desert uplands, but forage on the abundance of insects along the river and its tributaries. In addition to bats, coyotes, ringtails, and spotted skunks are the most numerous riparian predators and prey on invertebrates, rodents, and reptiles.

Raccoons, weasels, bobcats, gray foxes, and mountain lions are also present, but are much more rare. Mule deer and desert bighorn sheep are the ungulates that frequent the river corridor. Since the removal of 500 feral burros in the early 1980s, bighorn sheep numbers have rebounded. Mule deer are generally not permanent residents along the river, but travel down from the rim when food and water resources there become scarce.

The insect species commonly found in the river corridor and tributaries are midges, caddis flies, mayflies, stoneflies, black flies, mites, beetles, butterflies, moths, and fire ants. Numerous species of spiders and several species of scorpions including the bark scorpion and the giant desert hairy scorpion inhabit the riparian zone.

Eleven aquatic and 26 terrestrial species of mollusks have been identified in and around Grand Canyon National Park. Of the aquatic species, two are bivalves (clams) and nine are gastropods (snails). Twenty-six species of terrestrial gastropods have been identified, primarily land snails and slugs.

There are approximately 41 reptile species in Grand Canyon National Park. Ten are considered common along the river corridor and include lizards and snakes. Lizard density tends to be highest along the stretch of land between the water's edge and the beginning of the upland desert community. The two largest lizards in the canyon are gila monsters and chuckwallas. Many snake species, which are not directly dependent on surface water, may be found both within the inner gorge and the Colorado River corridor. Six rattlesnake species have been recorded in the park.

Above the river corridor a desert scrub community, composed of North American desert flora, thrives. Typical warm desert species such as creosote bush, white bursage, brittlebush, catclaw acacia, ocotillo, mariola, western honey mesquite, four-wing saltbush, big sagebrush, blackbrush and rubber rabbitbrush grow in this community. The mammalian fauna in the woodland scrub community consists of 50 species, mostly rodents and bats. Three of the five Park woodrat species live in the desert scrub community.

Except for the western (desert) banded gecko, which seems to be distributed only near water along the Colorado River, all of the reptiles found near the river also appear in the uplands, but in lower densities. The desert gopher tortoise, a threatened species, inhabits the desert scrublands in the western end of the park.

Some of the common insects and animals found at elevations above 2,000 feet (610 m) are orange paper wasps, honey bees, black flies, tarantula hawks, stink bugs, beetles, black ants, and monarch and swallowtail butterflies. Solifugids, wood spiders, garden spiders, black widow spiders, peacocks, and tarantulas can be found in the desert scrub and higher elevations.

Upper Sonoran and Transition

The Upper Sonoran Life Zone includes most of the inner canyon and South Rim at elevations from 3,500 to 7,000 feet (1,100 to 2,100 m). This zone is generally dominated by blackbrush, sagebrush, and pinyon-juniper woodlands. Elevations of 3,500 to 4,000 feet (1,100 to 1,200 m) are in the Mojave Desert Scrub community of the Upper Sonoran. This community is dominated by the four-winged saltbush and creosote bush; other important plants include Utah agave, narrowleaf mesquite, ratany, catclaw acacia, and various cacti species.

The conifer forests provide habitat for 52 animal species. Porcupines, shrews, red squirrels, tassel eared Kaibab and Abert's squirrels, Indian peacocks, black bear, mule deer, and elk are found at the park's higher elevations on the Kaibab Plateau.

Ponderosa pine forests grow at elevations between 6,500 and 8,200 feet (2,000 and 2,500 m), on both North and South rims in the Transition life zone. The South Rim includes species such as gray fox, mule deer, bighorn sheep, rock squirrels, pinyon pine and Utah juniper. Additional species such as Gambel oak, New Mexico locust, mountain mahogany, elderberry, creeping mahonia, and fescue have been identified in these forests. The Utah tiger salamander and the Great Basin spadefoot toad are two amphibians that are common in the rim forests. Of the approximately 90 bird species that breed in the coniferous forests, 51 are summer residents and at least 15 of these are known to be neotropical migrants.

Canadian and Hudsonian

Elevations of 8,200 to 9,000 feet (2,500 to 2,700 m) are in the Canadian Life Zone, which includes the North Rim and the Kaibab Plateau. Spruce-fir forests characterized by Engelmann spruce, blue spruce, Douglas fir, white fir, aspen, and mountain ash, along with several species of perennial grasses, groundsels, yarrow, cinquefoil, lupines, sedges, and asters, grow in this sub-alpine climate. Mountain lions, Kaibab squirrels, and northern goshawks are found here.

The land on the north side of the Grand Canyon is called the North Rim. The land on the south side of the Grand Canyon is called the South Rim. The North Rim is open to visitors from May to October. It is possible to visit the South Rim all year round.

There are trails leading from the North Rim and the South Rim to the bottom of the canyon. These trails lead to a place at the bottom of the canyon called Phantom Ranch. Phantom Ranch has a campground and cabins where hikers can spend the night. Some people also ride mules into the Grand Canyon. Most people who visit the Grand Canyon drive in cars to the South Rim and just look at the canyon from the rim and take pictures. The are also free shuttles for visitors. They are a good way to go from one viewpoint to another. Many tourists like to fly over the canyon in a helicopter to have a panoramic view.

Grand Canyon admission is $35 per car. People accessing by foot or bicycle have to pay $20. Admission to Grand Canyon is included in the National Parks & Federal Recreational Lands Annual Pass ($80), which is valid to enter all National Park in United States for a year.

Related pages

Images for kids

In Spanish: Gran Cañón para niños

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The Empire State Building is a skyscraper in New York City, United States. It is 381 meters (1,250 feet) tall and has 102 floors, and the height to its pinnacle is 1,454 feet. Named after the popular nickname for New York, The Empire State, it is one of the most famous landmarks in the US.

Designed by the architects named Shreve, Lamb & Harmon Associates, it was built at a time when many people were trying to make the world's tallest building, but the Empire State Building won. It was completed in 410 days and United States President Herbert Hoover turned on the lights on May 1, 1931.

The Empire State Building became the tallest building in New York City and the world, holding this record for forty-one years until the first World Trade Center towers opened in 1973. When these towers were brought down in the September 11, 2001 attacks, the Empire State Building was again the tallest building in New York. It lost this title in April 2013 when the new One World Trade Center surpassed it, which is now the tallest building in the US and the Western Hemisphere.

The site of the Empire State Building was first developed as the John Thompson Farm in the late 18th century. At the time, a stream ran across the site, emptying into Sunfish Pond, located a block away. Beginning in the late 19th century, the block was occupied by the Waldorf-Astoria Hotel, frequented by The Four Hundred, the social elite of New York.

The limestone for the Empire State Building came from the Empire Mill in Sanders, Indiana which is an unincorporated town adjacent to Bloomington, Indiana. The Empire Mill Land office is near State Road 37 and Old State Road 37 just south of Bloomington. The Bloomington, Bedford, and Oolitic area is known locally as the limestone capital of the world.

Design and construction

The Empire State Building was designed by William F. Lamb from the architectural firm Shreve, Lamb and Harmon, which produced the building drawings in just two weeks, using its earlier designs for the Reynolds Building in Winston-Salem, North Carolina, and the Carew Tower in Cincinnati, Ohio (designed by the architectural firm W. W. Ahlschlager & Associates) as a basis. Every year the staff of the Empire State Building sends a Father's Day card to the staff at the Reynolds Building in Winston-Salem to pay homage to its role as predecessor to the Empire State Building. The building was designed from the top down. The general contractors were Starrett Brothers and Eken, headed by William A. Starrett, and the project was financed primarily by John J. Raskob and Pierre S. du Pont. The construction company was chaired by Alfred E. Smith, a former Governor of New York and James Farley's General Builders Supply Corporation supplied the building materials. John W. Bowser was project construction superintendent.

Excavation of the site began on January 22, 1930, and construction on the building itself started on March 17-St. Patrick's Day-per Al Smith's influence as Empire State, Inc. president. The project involved 3,400 workers, mostly immigrants from Europe, along with hundreds of Mohawk iron workers, many from the Kahnawake reserve near Montreal. According to official accounts, five workers died during the construction. Governor Smith's grandchildren cut the ribbon on May 1, 1931. Lewis Wickes Hine's photography of the construction provides not only invaluable documentation of the construction, but also a glimpse into common day life of workers in that era.

The construction was part of an intense competition in New York for the title of " world's tallest building". Two other projects fighting for the title, 40 Wall Street and the Chrysler Building, were still under construction when work began on the Empire State Building. Each held the title for less than a year, as the Empire State Building surpassed them upon its completion, on April 11, 1931, 12 days ahead of schedule, just 410 days after construction commenced. The building was officially opened on May 1, 1931 in dramatic fashion, when United States President Herbert Hoover turned on the building's lights with the push of a button from Washington, D.C. Ironically, the first use of tower lights atop the Empire State Building, the following year, was for the purpose of signaling the victory of Franklin D. Roosevelt over Hoover in the presidential election of November 1932.

The building's opening coincided with the Great Depression in the United States, and as a result much of its office space was initially unrented. The building's vacancy was exacerbated by its poor location on 34th Street, which placed it relatively far from public transportation, as Grand Central Terminal and Penn Station, built decades beforehand, are several blocks away, as is the more recently built Port Authority Bus Terminal. Other more successful skyscrapers, such as the Chrysler Building, did not have this problem. In its first year of operation, the observation deck took in approximately 2 million dollars, as much money as its owners made in rent that year. The lack of renters led New Yorkers to deride the building as the "Empty State Building".

Architecture

The Empire State Building rises to 1,250 ft (381 m) at the 102nd floor, and including the 203 ft (61.9 m) pinnacle, its full height reaches 1,453 feet inches (443.092 m). The building has 85 stories of commercial and office space representing 2,158,000 sq ft (200,500 m ²) of rentable space. It has an indoor and outdoor observation deck on the 86th floor. The remaining 16 stories represent the Art Deco tower, which is capped by a 102nd-floor observatory. Atop the tower is the 203 ft (61.9 m) pinnacle, much of which is covered by broadcast antennas, with a lightning rod at the very top.

The Empire State Building was the first building to have more than 100 floors. It has 6,500 windows and 73 elevators, and there are 1,860 steps from street level to the 102nd floor. It has a total floor area of 2,768,591 sq ft (257,211 m ²); the base of the Empire State Building is about 2 acres (8,094 m ²). The building houses 1,000 businesses and has its own ZIP code, 10118. As of 2007, approximately 21,000 employees work in the building each day, making the Empire State Building the second-largest single office complex in America, after the Pentagon. Its original 64 elevators are located in a central core; today, the Empire State Building has 73 elevators in all, including service elevators. It takes less than one minute by elevator to get to the 80th floor, which contains a gift shop and an exhibit detailing the building's construction. From there, visitors can take another elevator or climb the stairs to the 86th floor, where an outdoor observation deck is located. The building has 70 mi (113 km) of pipe, 2,500,000 ft (762,000 m) of electrical wire, and about 9,000 faucets. It is heated by low-pressure steam; despite its height, the building only requires between 2 and 3 psi (14 and 21 kPa) of steam pressure for heating. It weighs approximately 365,000 short tons (331,000 t). The exterior of the building is clad in Indiana limestone panels.

The Empire State Building cost $40,948,900 to build (equivalent to $787,975,100 in 2022). Long-term forecasting of the life cycle of the structure was implemented at the design phase to ensure that the building's future intended uses were not restricted by the requirements of previous generations. This is particularly evident in the over-design of the building's electrical system.

The building's art deco design is typical of pre-World War II architecture in New York. The modernistic stainless steel canopies of the entrances on 33rd and 34th Streets lead to two story-high corridors around the elevator core, crossed by stainless steel and glass-enclosed bridges at the second-floor level. The elevator core contains 67 elevators.

The lobby is three stories high and features an aluminum relief of the skyscraper without the antenna, which was not added to the spire until 1952. The north corridor contained eight illuminated panels, created by Roy Sparkia and Renée Nemorov in 1963 in time for the 1964 World's Fair, which depicts the building as the Eighth Wonder of the World, alongside the traditional seven. These panels were eventually moved near a ticketing line for the observation deck.

Until the 1960s, the ceilings in the lobby had a shiny art deco mural inspired by both the sky and the Machine Age, until it was covered with ceiling tiles and fluorescent lighting. Because the original murals, designed by an artist named Leif Neandross, were damaged, reproductions were installed. Over 50 artists and workers used 15,000 square feet of aluminum and 1,300 square feet of 23-carat gold leaf to re-create the mural. Renovations to the lobby alluded to original plans for the building; replacing the clock over the information desk in the Fifth Avenue lobby with an anemometer, as well as installing two chandeliers originally intended to be part of the building when it first opened. In 2000, the building's owners installed a series of paintings by the New York artist Kysa Johnson in the concourse level. In January 2014 the artist filed suit in federal court in New York under the Visual Artists Rights Act, alleging the negligent destruction of the paintings and damage to her reputation as an artist.

Capital improvements were made to the Empire State Building from 1989 to the mid-1990s. These improvements entailed replacing alarm systems, elevators, windows, and air conditioning; making the observation deck compliant with the Americans with Disabilities Act of 1990; and refurbishing the limestone facade. The building's lobbies and common areas received a $550 million renovation in 2009, with improvements including new air conditioning, waterproofing, and renovating the observation deck, and moving the gift shop to the 80th floor. Of this, $120 million was spent in an effort to transform the building into a more energy efficient and eco-friendly structure. For example, the 6,500 windows were remanufactured onsite into superwindows which block heat but pass light. Air conditioning operating costs on hot days were reduced and this saved $17 million of the project's capital cost immediately, partly funding other retrofitting. After receiving a gold Leadership in Energy and Environmental Design (LEED) rating in September 2011, the Empire State Building became the tallest LEED certified building in the United States.

Above the 102nd floor

On the 102nd floor of the Empire State Building there is a door with stairs ascending to the 103rd floor. This was built as a disembarkation floor for airships tethered to the building's spire, and has a circular balcony outside. It is now a hot spot for celebrities, and an access point to reach the spire for maintenance. The room now contains electrical equipment. Above the 103rd floor, there is a set of stairs and a ladder to reach the spire for maintenance work.

The building's Art Deco spire was designed to be a mooring mast and depot for dirigibles. An elevator between the 86th and 102nd floors would carry passengers after they checked in on the 86th floor. The idea proved impractical and dangerous, due to the powerful updrafts caused by the building itself, as well as the lack of mooring lines tying the other end of the craft to the ground. The building's design was expanded to include the mooring mast as part of a competition for the world's tallest building.

A large broadcast tower was added atop the spire in the early 1950s, to support the transmission antennas of several television and FM stations. Until then, NBC had exclusive rights to the site, and - beginning in 1931 - built various, smaller antennas for their television transmissions.

Broadcast stations

New York City is the largest media market in the United States. Since the September 11 attacks, nearly all of the city's commercial broadcast stations (both television and FM radio) have transmitted from the top of the Empire State Building, although a few FM stations are located at the nearby Condé Nast Building. Most New York City AM stations broadcast from sites across the Hudson River in New Jersey or from other surrounding areas.

Broadcasting began at the Empire State Building on December 22, 1931, when RCA began transmitting experimental television broadcasts from a small antenna erected atop the spire. They leased the 85th floor and built a laboratory there, and-in 1934-RCA was joined by Edwin Howard Armstrong in a cooperative venture to test his FM system from the building's antenna. When Armstrong and RCA fell out in 1935 and his FM equipment was removed, the 85th floor became the home of RCA's New York television operations, first as experimental station W2XBS channel 1, which eventually became (on July 1, 1941) commercial station WNBT, channel 1 (now WNBC-TV channel 4). NBC's FM station (WEAF-FM, now WQHT) began transmitting from the antenna in 1940. NBC retained exclusive use of the top of the building until 1950, when the FCC ordered the exclusive deal broken, based on consumer complaints that a common location was necessary for the (now) seven New York-area television stations (five licensed to New York City, NY, one licensed to Newark, NJ, and one licensed to Secaucus, NJ) to transmit from so that receiving antennas would not have to be constantly adjusted. Construction on a giant tower began. Other television broadcasters then joined RCA at the building, on the 83rd, 82nd, and 81st floors, frequently bringing sister FM stations along for the ride. Multiple transmissions of TV and FM began from the new tower in 1951. In 1965, a separate set of FM antennas was constructed ringing the 103rd floor observation area to act as a master antenna. When the World Trade Center was being constructed, it caused serious reception problems for the television stations, most of which then moved to the World Trade Center as soon as it was completed. This made it possible to renovate the antenna structure and the transmitter facilities for the benefit of the FM stations remaining there, which were soon joined by other FMs and UHF TVs moving in from elsewhere in the metropolitan area. The destruction of the World Trade Center necessitated a great deal of shuffling of antennas and transmitter rooms to accommodate the stations moving back uptown.

Observation decks

The Empire State Building has one of the most popular outdoor observatories in the world, having been visited by over 110 million people. The 86th-floor observation deck offers impressive 360-degree views of the city. There is a second observation deck on the 102nd floor that is open to the public. It was closed in 1999, but reopened in November 2005. It is completely enclosed and much smaller than the first one; it may be closed on high-traffic days. Tourists may pay to visit the observation deck on the 86th floor and an additional amount for the 102nd floor. The lines to enter the observation decks, according to Concierge.com, are "as legendary as the building itself:" there are five of them: the sidewalk line, the lobby elevator line, the ticket purchase line, the second elevator line, and the line to get off the elevator and onto the observation deck. For an extra fee tourists can skip to the front of the line. The Empire State Building makes more money from tickets sales for its observation decks than it does from renting office space.

The skyscraper's observation deck plays host to several cinematic, television, and literary classics including, An Affair To Remember, On the Town, Love Affair and Sleepless in Seattle. In the Latin American literary classic, Giannina Braschi's Empire of Dreams the observation deck is the site of a pastoral revolution; shepherds take over the City of New York. The deck was also the site of a publicity-stunt Martian invasion in an episode of ("Lucy Is Envious", season 3, episode 25).

New York Skyride

The Empire State Building also has a motion simulator attraction located on the 2nd floor. Opened in 1994 as a complement to the observation deck, the New York Sky ride (or NY Sky ride) is a simulated aerial tour over the city. The cinematic presentation lasts approximately 25 minutes. As of May 2013, tickets are Adults $57, Children $42, Seniors $49.

Since its opening, the ride has gone through two incarnations. The original version, which ran from 1994 until around 2002, featured James Doohan, Scotty, as the airplane's pilot, who humorously tried to keep the flight under control during a storm, with the tour taking an unexpected route through the subway, Coney Island, and FAO Schwartz, among other places. After the September 11 attacks in 2001, however, the ride was closed, and an updated version debuted in mid-2002 with actor Kevin Bacon as the pilot. The new version of the narration attempted to make the attraction more educational, and included some minor post-9/11 patriotic undertones with retrospective footage of the World Trade Center. The new flight also goes haywire, but this segment is much shorter than in the original.

In 1964, floodlights were added to illuminate the top of the building at night. Since 1976 the spire has been lit in colors chosen to match seasonal and other events, such as St. Patrick's Day, Christmas, Independence Day and Bastille Day. After the eightieth birthday and subsequent death of Frank Sinatra, for example, the building was bathed in blue light to represent the singer's nickname "Ol' Blue Eyes". After the death of actress Fay Wray ( King Kong) in late 2004, the building stood in complete darkness for 15 minutes.

The floodlights bathed the building in red, white, and blue for several months after the destruction of the World Trade Center, then reverted to the standard schedule. On June 4, 2002, the Empire State Building donned purple and gold (the royal colors of Elizabeth II), in thanks for the United Kingdom playing the Star Spangled Banner during the Changing of the Guard at Buckingham Palace on September 12, 2001 (a show of support after the September 11 attacks). This would also be shown after the Westminster Dog Show. Traditionally, in addition to the standard schedule, the building will be lit in the colors of New York's sports teams on the nights they have home games (orange, blue and white for the New York Knicks, red, white and blue for the New York Rangers, and so on). The first weekend in June finds the building bathed in green light for the Belmont Stakes held in nearby Belmont Park. The building is illuminated in tennis-ball yellow during the US Open tennis tournament in late August and early September. It was twice lit in scarlet to support nearby Rutgers University: once for a football game against the University of Louisville on November 9, 2006, and again on April 3, 2007 when the women's basketball team played in the national championship game. On January 13, 2012, the building was lit in red, orange, and yellow to honor the 60th anniversary of NBC's The Today Show making it the first time the building was illuminated to honor a television program. From June 1 to 3, 2012, the building was lit in blue and white, the colors of the Israeli flag, in honor of the 49th annual Celebrate Israel Parade.

During 2012, the building's metal halide lamps and floodlights were replaced with LED fixtures, increasing the available colors from nine to over 16 million. The computer-controlled system allows the building to be illuminated in ways that were unable to be done previously with plastic gels.

Height records and comparisons

The Empire State Building remained the tallest man-made structure in the world for 23 years before it was surpassed by the Griffin Television Tower Oklahoma (KWTV Mast) in 1954. It was also the tallest free-standing structure in the world for 36 years before it was surpassed by the Ostankino Tower in 1967.

The longest world record held by the Empire State Building was for the tallest skyscraper (to structural height), which it held for 42 years until it was surpassed by the North Tower of the World Trade Center in 1972. An early-1970s proposal to dismantle the spire and replace it with an additional 11 floors, which would have brought the building's height to 1,494 feet (455 m) and made it once again the world's tallest at the time, was considered but ultimately rejected.

On clear days, the building can be seen from much of the New York Metropolitan Area, and as far away as New Haven, Connecticut and Morristown, New Jersey.

Neighboring Midtown Manhattan landmarks

The Empire State Building anchors an area of Midtown which features other major Manhattan landmarks as well, including Macy's Herald Square, Koreatown, Penn Station, Madison Square Garden, and the Flower District. Collectively, these sites contribute to a significant volume of commuter and tourist pedestrian traffic traversing the southern portion of Midtown Manhattan.

Related pages

Images for kids

During construction in October 1930; the USS Los Angeles, ZMC-2 and a J-class blimp seen overhead

The Empire State Building, Glenn Odem Coleman, c. 1931

In Spanish: Empire State Building para niños

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Learn Empire State Building facts for kids

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Mount Rushmore National Memorial is centered on a colossal sculpture carved into the granite face of Mount Rushmore ( Lakota: Tȟuŋkášila Šákpe, or Six Grandfathers) in the Black Hills near Keystone, South Dakota. Sculptor Gutzon Borglum created the sculpture's design and oversaw the project's execution from 1927 to 1941 with the help of his son, Lincoln Borglum. The sculpture features the 60-foot (18 m) heads of Presidents George Washington (1732-1799), Thomas Jefferson (1743-1826), Theodore Roosevelt (1858-1919) and Abraham Lincoln (1809-1865), as recommended by Borglum. The four presidents were chosen to represent the nation's birth, growth, development and preservation, respectively. The memorial park covers 1,278 acres (2.00 sq mi; 5.17 km ²) and the actual mountain has an elevation of 5,725 feet (1,745 m) above sea level.

Peter Norbeck, U.S. senator from South Dakota, sponsored the project and secured federal funding. Construction began in 1927; the presidents' faces were completed between 1934 and 1939. After Gutzon Borglum died in March 1941, his son Lincoln took over as leader of the construction project. Each president was originally to be depicted from head to waist, but lack of funding forced construction to end on October 31, 1941.

Sometimes referred to as the " Shrine of Democracy", Mount Rushmore attracts more than two million visitors annually.

As Six Grandfathers, the mountain was part of the route that Lakota leader Black Elk took in a spiritual journey that culminated at Black Elk Peak. Following a series of military campaigns from 1876 to 1878, the United States asserted control over the area, a claim that is still disputed on the basis of the 1868 Treaty of Fort Laramie (see section " Controversy" below). Among American settlers, the peak was known variously as Cougar Mountain, Sugarloaf Mountain, Slaughterhouse Mountain, and Keystone Cliffs. It was named Mount Rushmore during a prospecting expedition by Charles Rushmore, David Swanzey (husband of Carrie Ingalls), and Bill Challis.

The original plan was to make the carvings in granite pillars known as the Needles. However, Borglum realized that the eroded Needles were too thin to support sculpting. He chose Mount Rushmore, a grander location, partly because it faced southeast and enjoyed maximum exposure to the sun. Borglum said upon seeing Mount Rushmore, "America will march along that skyline." Congress authorized the Mount Rushmore National Memorial Commission on March 3, 1925. President Coolidge insisted that, along with Washington, two Republicans and one Democrat be portrayed.

In 1933, the National Park Service took Mount Rushmore under its jurisdiction. Julian Spotts helped with the project by improving its infrastructure. For example, he had the tram upgraded so it could reach the top of Mount Rushmore for the ease of workers. By July 4, 1934, Washington's face had been completed and was dedicated. The face of Thomas Jefferson was dedicated in 1936, and the face of Abraham Lincoln was dedicated on September 17, 1937. In 1937, a bill was introduced in Congress to add the head of civil-rights leader Susan B. Anthony, but a rider was passed on an appropriations bill requiring federal funds be used to finish only those heads that had already been started at that time. In 1939, the face of Theodore Roosevelt was dedicated.

On October 15, 1966, Mount Rushmore was listed on the National Register of Historic Places. A 500-word essay giving the history of the United States by Nebraska student William Andrew Burkett was selected as the college-age group winner in a 1934 competition, and that essay was placed on the Entablature on a bronze plate in 1973. In 1991, President George H. W. Bush officially dedicated Mount Rushmore.

In a canyon behind the carved faces is a chamber, cut only 70 feet (21 m) into the rock, containing a vault with sixteen porcelain enamel panels. The panels include the text of the Declaration of Independence and the Constitution, biographies of the four presidents and Borglum, and the history of the U.S. The chamber was created as the entrance-way to a planned "Hall of Records"; the vault was installed in 1998.

Ten years of redevelopment work culminated with the completion of extensive visitor facilities and sidewalks in 1998, such as a Visitor Center, the Lincoln Borglum Museum, and the Presidential Trail. Maintenance of the memorial requires mountain climbers to monitor and seal cracks annually. Due to budget constraints, the memorial is not regularly cleaned to remove lichens. However, on July 8, 2005, Alfred Kärcher GmbH, a German manufacturer of pressure washing and steam cleaning machines, conducted a free cleanup operation which lasted several weeks, using pressurized water at over 200 °F (93 °C).

The flora and fauna of Mount Rushmore are similar to those of the rest of the Black Hills region of South Dakota. Birds including the turkey vulture, bald eagle, hawk, and meadowlark fly around Mount Rushmore, occasionally making nesting spots in the ledges of the mountain. Smaller birds, including songbirds, nuthatches, and woodpeckers, inhabit the surrounding pine forests. Terrestrial mammals include the mouse, least chipmunk, red squirrel, skunk, porcupine, raccoon, beaver, badger, coyote, bighorn sheep, bobcat, elk, mule deer, yellow-bellied marmot, and American bison. The striped chorus frog, western chorus frog, and northern leopard frog also inhabit the area, along with several species of snake. Grizzly Bear Brook and Starling Basin Brook, the two streams in the memorial, support fish such as the longnose dace and the brook trout. Mountain goats are not indigenous to the region. Those living near Mount Rushmore are descendents of a tribe that Canada gifted to Custer State Park in 1924, which later escaped.

At lower elevations, coniferous trees, mainly the ponderosa pine, surround most of the monument, providing shade from the sun. Other trees include the bur oak, the Black Hills spruce, and the cottonwood. Nine species of shrubs grow near Mount Rushmore. There is also a wide variety of wildflowers, including especially the snapdragon, sunflower, and violet. Towards higher elevations, plant life becomes sparser. However, only approximately five percent of the plant species found in the Black Hills are indigenous to the region.

The area receives about 18 inches (460 mm) of precipitation on average per year, enough to support abundant animal and plant life. Trees and other plants help to control surface runoff. Dikes, seeps, and springs help to dam up water that is flowing downhill, providing watering spots for animals. In addition, stones like sandstone and limestone help to hold groundwater, creating aquifers.

A study of the fire scars present in tree ring samples indicates that forest fires occur in the ponderosa forests surrounding Mount Rushmore around every 27 years. Large fires are not common. Most events have been ground fires that serve to clear forest debris. The area is a climax community. Recent pine beetle infestations have threatened the forest.

Mount Rushmore is largely composed of granite. The memorial is carved on the northwest margin of the Black Elk Peak granite batholith in the Black Hills of South Dakota, so the geologic formations of the heart of the Black Hills region are also evident at Mount Rushmore. The batholith magma intruded into the pre-existing mica schist rocks during the Proterozoic, 1.6 billion years ago. Coarse grained pegmatite dikes are associated with the granite intrusion of Black Elk Peak and are visibly lighter in color, thus explaining the light-colored streaks on the foreheads of the presidents.

The Black Hills granites were exposed to erosion during the Neoproterozoic, but were later buried by sandstone and other sediments during the Cambrian. Remaining buried throughout the Paleozoic, they were re-exposed again during the Laramide orogeny around 70 million years ago. The Black Hills area was uplifted as an elongated geologic dome. Subsequent erosion stripped the granite of the overlying sediments and the softer adjacent schist. Some schist does remain and can be seen as the darker material just below the sculpture of Washington.

The tallest mountain in the region is Black Elk Peak (7,242 ft or 2,207 m). Borglum selected Mount Rushmore as the site for several reasons. The rock of the mountain is composed of smooth, fine-grained granite. The durable granite erodes only 1 inch (25 mm) every 10,000 years, thus was more than sturdy enough to support the sculpture and its long-term exposure. The mountain's height of 5,725 feet (1,745 m) above sea level made it suitable, and because it faces the southeast, the workers also had the advantage of sunlight for most of the day.

The Mount Rushmore area is underlain by brown to dark grayish brown, well drained alfisol soils of very gravelly loam (Mocmount) to silt loam (Buska) texture.

Mount Rushmore has a humid continental climate ( Dwb in the Koeppen climate classification). It is inside a USDA Plant Hardiness Zone of 5a, meaning certain plant life in the area can withstand a low temperature of no less than −20 °F (−29 °C).

The two wettest months of the year are May and June. Orographic lift causes brief but strong afternoon thunderstorms during the summer.

Tourism is South Dakota's second-largest industry, and Mount Rushmore is the state's top tourist attraction. In 2012, 2,185,447 people visited the park. In the 1950s and 1960s, Sioux Benjamin Black Elk (son of medicine man Black Elk) was the "Fifth Face of Mount Rushmore", posing for photographs with thousands of tourists. He became one of the most photographed people in the world.

Conservation

The ongoing conservation of the site is overseen by the US National Park Service. Physical efforts to conserve the monument have included replacement of the sealant applied originally by Gutzon Borglum, which had proved ineffective at providing water resistance (components include linseed oil, granite dust and white lead). A modern silicone replacement was used, disguised with granite dust.

In 1998, electronic monitoring devices were installed to track movement in the topology of the sculpture to an accuracy of 3 mm. The site has been subsequently digitally recorded using a terrestrial laser scanning methodology in 2009 as part of the international Scottish Ten project, providing a record of unprecedented resolution and accuracy to inform the conservation of the site. This data was made accessible online to be freely used by the wider community to aid further interpretation and public access.

In popular culture

Because of its fame as a monument, Mount Rushmore has been depicted in multiple places in popular culture. It is often depicted as a cover for a secret location; shown with faces removed or modified (as in Superman II), or added; or parodied. Trey Parker and Matt Stone used the location as the headquarters for their movie "Team America: World Police". The memorial was also famously used as the location of the climactic chase scene in Alfred Hitchcock's 1959 movie North by Northwest.

Legacy and commemoration

On August 11, 1952, the U.S. Post Office issued the Mount Rushmore Memorial commemorative stamp on the 25th anniversary of the dedication of the Mt. Rushmore National Memorial in the Black Hills of South Dakota. On January 2, 1974, a 26-cent airmail stamp depicting the monument was also issued.

Images for kids

Plaque at Mount Rushmore National Monument with names of monument workers.

A copy of one of the panels entombed in the Hall of Records

In Spanish: Monte Rushmore para niños

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It's been said for years that British cuisine doesn't exactly compete with other cuisines you can find in Europe because...it's terrible. But all jokes aside, London is an incredible city with plenty of good food choices.

From eating in a pub to choosing a trendy restaurant, London doesn't lack places to put hunger at bay. London is a multi-cultural city and food follows the trend. You can find pretty much any ethnic cuisine you can think about but if you are after British fare, here are the famous foods to try while in London:

Fish and Chips

The fish is usually cod but haddock or plaice are also used. The fish is deep fried and comes with chips (French fries). Peas are also added (either just boiled or mashed). Onion rings might come as a side dish, too, but you are always asked if you want them.

Pie and Mash

Traditionally the pie was made with eel but nowadays it's been replaced by beef. But you can still find places serving eel - either stewed or jellied - along with mash and a curious looking gravy (which is green).

English breakfast

It is a hearty breakfast consisting of eggs , bacon, sausages, baked beans, mushrooms, black pudding and fried bread. The black pudding is made from dried pig blood and fat .

Bangers and mash

Bangers are sausages in England and they are served with mashed potatoes. Onion rings might be served alongside the dish, too.

Ploughman's Lunch

In a pub, if you order a ploughman's lunch , you get crusty bread, some tangy cheese such a cheddar and pickles on the side.

Roast Beef

The roast beef is part of the traditional Sunday lunch. It consists of roasted meat served with vegetables such as carrots and Brussels sprouts. Potatoes and Yorkshire Pudding accompany the dish, too.

Yorkshire Pudding

This is not a desert. It is part of the main course and consists of batter made with flour, milk and eggs. It is baked in the oven and usually moistened with gravy.

Traditionally, a large, flat one is filled with gravy and vegetables to be served at the main course or as a starter. What's left after the meal is served with jam or ice-cream for desert.

Shepherd's Pie

The dish is made with minced lamb and vegetables. It is topped with mashed potatoes and put in the oven until golden.

Cottage Pie

It is similar to the Shepherd's Pie but is made with beef instead of lamb.

Bread-and-Butter pudding

This is a desert made with layers of bread and dried currants which are baked in cream. It can be quite addictive.

Cream Tea

In London, cream tea is what you want to have. Along with a properly brewed cup of tea, you also get scones served with jam and clotted cream or sandwiches made with slices of cucumber.

Beer

Just step in a pub and you'll be amazed by the many varieties of beers available. Any type of beer may accompany a dish in the pub. Oh and the beer you know elsewhere in the world is called "bitter" here, for English beer ask for "lager".

Cider

It is an alcoholic beverage, often stronger than beer. It is made from the juice of apples, which is allowed to ferment.

Photo by: David Kosmos Smith, rosipaw, sudphoto, Christian Heilmann, Tahir Hashmi, Addison Berry, Molly Holzschlag, Meng He, Christian Heilmann, Phil Gyford, The Style PA, quite peculiar

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What to Eat in London: Famous British Food

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It's been said for years that British cuisine doesn't exactly compete with other cuisines you can find in Europe because...it's terrible. But all jokes aside, London is an incredible city with plenty of good food choices. From eating in a pub to choosing a trendy restaurant, London doesn't lack places to put hunger at bay.

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Peru is widely regarded as one of the best countries in the world for food lovers. Its capital, Lima, is often called the culinary capital of South America. So of course, I'd be remiss if I didn't tell you my favorite Famous dishes such as typical foods in Peru that I tried while I was in Cusco. ceviche originated in Peru, as well as some of the most adventurous ones, like cuy al horno (roasted guinea pig).

The staples in a Cusqueñan diet are potatoes, rice, soups, corn, and lots of meat, from alpaca to chicken to pork. Go into any restaurant, and you can expect to first be served a soup (which will often contain corn, quinoa, vegetables, and some sort of meat), then the main course (which will usually include rice), and a small dessert.

Often restaurants also serve an appetizer of large, roasted corn kernels (hard and crunchy) with three different sauces, usually green, red, and white, and one of them will be picante (spicy).

Below I've listed some of the most popular foods in Peru that you must try (especially in Cusco). Enjoy!
*This post contains affiliate links, which means I may receive a commission if you decide to purchase through a link I provide (at no extra cost to you).

Typical Foods in Peru

When most people think of Peruvian food, they immediately think of ceviche. Made with raw fish marinated in lime juice, ceviche is a classic Peruvian dish.

Though many people claim the best city to try it is Lima because it's close to the ocean, Cusco has its own version of ceviche that won't disappoint. Since there's no ocean nearby, it's made with river trout. The dish is tangy and refreshing.

By far my favorite of all the typical foods in Peru! It's the go-to comfort dish of every Cusqueñan. Lomo saltado is a hearty serving of beef, onion, and tomato stir-fried in soy sauce and served atop a bed of piping hot French fries along with rice.

This dish can also be made with chicken ( pollo saltado) or alpaca ( alpaca saltada). There are also many vegetarian restaurants in Cusco that serve a meat-free version of lomo saltado, often made with soy meat or mushrooms ( champiñones) as a substitute.

Cuy al horno is guinea pig that is stuffed with herbs, baked, and then served whole-head and all.

The first time I tried it was at the restaurant La Cusqueñita with my host Manuel. When the cuy arrived at my table, snarling at me from my plate, I just stared at it, trying to figure out a civilized manner in which to eat this roasted rodent.

"Dig in with your hands," Manuel told me.

"Like some barbarian?" I cried.

"Start with the hind legs," he said. "That's where the best meat is."

And so, I "dug in," ripping those little hind legs off in horror. Once I got over the initial shock of its appearance, the cuy actually tasted good, lean and a bit salty, like pork.

While some may say it's one of the typical foods in Peru, this dish is traditionally reserved for special occasions, such as birthdays. However, it is commonly listed on menus in Cusco because foreigners love to try it.

Rocoto is a type of pepper that is similar to red bell pepper, but spicy. Relleno means "filled." This dish is a rocoto pepper that is breaded, stuffed with meat and veggies, and then baked. It's often served with French fries.

Ají de gallina is a chicken dish made with potatoes drenched in a creamy, yellow, curry-like sauce that is slightly spicy.

Headed to Machu Picchu? Check out these tours!

Palta a la Reina

Avocado stuffed with with chicken, potatoes, and cheese.

A breaded and deep-fried trout.

Breaded and fried thin fillet of chicken.

Served cold as an appetizer or a light meal, causa is made from yellow potatoes, and often has avocado, fish or chicken, olives, egg, and celery. Because of its layers, it looks like a little potato cake.

The cookie of South America. Alfajores come in all sorts of varieties, but they basically consist of dulce de leche (caramel) sandwiched between two thin cookies, often covered with powdered sugar or coconut flakes.
Click here to search Spanish phrasebooks so you can get around Peru more easily!
Typical Peruvian Drinks

A beer made from fermented corn.

A non-alcoholic drink made from purple corn. It's sweet and served cold. Try it with a squeeze of lime juice for a real treat.

Similar to chicha morada, but made from quinoa, a grain very popular in Peru.

This brand of beer is brewed in Lima, and there is a bottling plant for it right in Cusco.

Ah yes, the famous Peruvian drink. Made with pisco (an alcohol made from grapes), lime juice, syrup, bitters, ice, and a raw egg to make it foamy.

Hot tea with pisco, lime, and a little bit of sugar.
Inca Kola
This bright yellow soda exists only in Peru. It is a favorite among locals and very well could be the unofficial national drink of Peru. The flavor is fruity and sweet, and though its main ingredient is lemon verbena, it tastes like bubblegum.

If you're anything like me and travel mainly to eat, you will LOVE Peru! I hope this list of traditional Peruvian foods and drinks gets your mouth watering as you plan your trip to Peru. You're going to have so much fun!

Want more tips on traveling to Peru?
Click here to explore Peru travel guides to help you make the most of your trip!

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Peru is widely regarded as one of the best countries in the world for food lovers. Its capital, Lima, is often called the culinary capital of South America. So of course, I'd be remiss if I didn't tell you my favorite typical foods in Peru that I tried while I was in Cusco.

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ITALIAN RESTAURANT MUSIC - Italian Dinner, Background Music, Folk Music from Italy (2 HOURS) ► PLEASE, THUMBS UP & SUBSCRIBE! ► https://goo.gl/NmmRWe ► NEW VIDEOS https://goo.gl/E0ByFC Our Italian instrumental music can be used for relaxing, background and café (restaurant) music.

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Ready for an amazing outdoor adventure with Nat Geo Kids? Then check out our awesome Amazon facts as we head into the depths of the Amazon rainforest!
Amazon facts

1. The Amazon is the world's largest tropical rainforest. Covering over 5.5 million square kilometres, it's so big that the UK and Ireland would fit into it 17 times!

2. The Amazon is found in South America, spanning across Brazil, Bolivia, Peru, Ecuador, Colombia, Venezuela, Guyana, Suriname and French Guiana.

3. Running through the north of the rainforest is the Amazon River - a network of many hundreds of waterways that stretches 6,840km. Although there is some debate, most scientists agree that the Amazon is the world's second longest river after the River Nile.

4. In 2007, a man named Martin Strel swam the entire length of the Amazon river! To complete his splashing jungle journey, Martin powered through the water for up to ten hours a day for 66 days!

5. Around 400-500 indigenous Amerindian tribes call the Amazon rainforest home. It's believed that about fifty of these tribes have never had contact with the outside world!

6. The Amazon has an incredibly rich ecosystem - there are around 40,000 plant species, 1,300 bird species, 3,000 types of fish, 430 mammals and a whopping 2.5 million different insects. Wow!

7. The Amazon is home to a whole host of fascinating - and deadly! - creatures, including electric eels, flesh eating piranhas, poison dart frogs, and some seriously venomous snakes.

8. One fascinating fish found in the Amazon is the Pirarucu (also known as the arapaima or paiche). A menacing meat-eater, the pirarucu guzzles up other fish and can grow to nearly 3m long! And what makes it super deadly? It has teeth on the roof of its mouth and on its tongue!

9. This area of immense natural beauty plays an important role in limiting climate change. This is because the rich vegetation takes carbon dioxide (a greenhouse gas) out of the air and releases oxygen. You can learn more about this in our feature on the lifecycle of plants!

10. Due to the thickness of the canopy (the top branches and leaves of the trees), the Amazon floor is in permanent darkness. In fact, it's so thick that when it rains, it takes around ten minutes for the water to reach the ground!

If you liked this article, check out these awesome facts about the River Nile in Egypt! Plus, learn all about the water cycle and discover how habitat destruction is threatening Earth's rainforests.

Photos: Getty Images UK

What do you make of our Amazon facts? Let us know by leaving a comment, below!

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Check out our 10 top Amazon facts here at Nat Geo Kids! Learn all about the rainforest, the Amazon river, the creatures that live there and more...

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Facts and Information about Buckingham Palace, the home to the British Royal Family

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Discover the secrets of this incredible Incan city

This Ancient Civilisations primary resource introduces children to Machu Picchu in South America. Discover fascinating facts about this Ancient Incan city. When was Machu Picchu built? Why was it built? How did the Incas build Machu Picchu?

Pupils will learn about the history of Machu Picchu and the archaeological research of this historical site in our National Geographic Kids' Machu Picchu primary resource sheets.

The teaching resource can be used in study group tasks for evaluating evidence and archaeological artefacts, and for learning about ancient civilisations. Use as a printed handout or for display on the interactive whiteboard, using the images included in the resource for class discussion.

Activity: Ask children to imagine that they're an explorer on an expedition to Machu Picchu. Ask them to write a letter/report to send back home, describing the site and what they've seen there. They could also illustrate their letter/report with drawings or diagrams of the ruins in their mountain landscape.

N.B. The following information for mapping the resource documents to the school curriculum is specifically tailored to the English National Curriculum and Scottish Curriculum for Excellence. We are currently working to bring specifically tailored curriculum resource links for our other territories; including South Africa, Australia and New Zealand. If you have any queries about our upcoming curriculum resource links, please email: schools@ngkids.co.uk

This History primary resource assists with teaching the following Key Stage 2 History objective from the National Curriculum:
Pupils should be taught about:

The achievements of the earliest civilizations - an overview of where and when the first civilizations appeared and a depth study of one of the following: Ancient Sumer; The Indus Valley; Ancient Egypt; The Shang Dynasty of Ancient China

A non-European society that provides contrasts with British history - one study chosen from: early Islamic civilization, including a study of Baghdad c. AD 900; Mayan civilization c. AD 900; Benin (West Africa) c. AD 900-1300

This History primary resource assists with teaching the following Social Studies Second level objectives from the Scottish Curriculum for Excellence:

I can discuss why people and events from a particular time in the past were important, placing them within a historical sequence

I can compare and contrast a society in the past with my own and contribute to a discussion of the similarities and differences

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Machu Picchu Primary Resource | National Geographic Kids

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Discover the secrets of this incredible Incan city This Ancient Civilisations primary resource introduces children to Machu Picchu in South America. Discover fascinating facts about this Ancient Incan city. When was Machu Picchu built? Why was it built? How did the Incas build Machu Picchu?

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The Houses of Parliament, the seat of the two parliamentary houses of the United Kingdom, was built in 1870. The enormous building is best known for its iconic clock Tower, the Big Ben.

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Calling all young historians and budding archaeologists - we're off to investigate the mysteries behind a perplexing prehistoric puzzle! Up for joining? Then check out our fascinating Stonehenge facts...
What is Stonehenge?

Found on England's Salisbury Plain in Wiltshire, Stonehenge is a huge man-made circle of standing stones. Built by our ancestors over many hundreds of years, it's one of the world's most famous prehistoric monuments ... And one of it's biggest mysteries, too!

When was Stonehenge built?

Work started on this super stone circle around 5,000 years ago in the late Neolithic Age - but it took over 1,000 years to build, in four long stages! Archaeologists believe the final changes were made around 1,500BC, in the early Bronze Age.

The structure of Stonehenge

If you visit Stonehenge today, you'll see many of the enormous stones still standing strong in a circular arrangement. Archaeological research shows that the structure of this amazing monument changed over time, as it was built and rebuilt by generations of ancient peoples.

4,000 years ago, Stonehenge was made up of an outer circle of 30 standing stones called ' sarsens', which surrounded five huge stone arches in a horseshoe shape. There were also two circles made of smaller ' bluestones' - one inside the outer circle and one inside the horseshoe - as well as four ' station stones ' positioned outside the central monument. The entire site was surrounded by a circular ditch and bank, which also remains this day!

How was Stonehenge built?

It's a question that has baffled people for centuries - and even to this day, no theory has been proven! How could people thousands of years ago have transported and arranged such colossal stones?

A legend from the 12 th century claimed giants placed the monument on a mountain in Ireland, before a wizard named Merlin magically moved the stone circle to England. It's a shame they didn't really have a wizard to help them - they could have done with the help...

The lighter bluestones weigh about 3,600kg each (that's the same as two cars!), while the bigger sarsen stones each weigh a whopping 22 tonnes - that's as heavy as four African elephants! Archaeologists believe that the sarsen stones were hauled to the site on big wooden sledges from 32km away, but the bluestones have been traced to rock outcrops 225km away in Wales! It's thought they could have been dragged on sledges to a waterway and then floated on rafts to the building site.

Shaping the stones would have required hundreds of hours of hard graft with stone hammers and chisels. But how were the ginormous boulders lifted to their standing position? Well, it's thought that first, the builders dug deep ditches for the base of the boulders. They then used ropes and strong wooden poles and frames to raise them up, before packing the ditches with rocks and rubble to hold them in place. And voilà - job done!

What was Stonehenge used for?

Once again, no one really knows for sure. But the stones themselves give us a few clues, which have given rise to many different theories...

Each year, on 21 June (the longest day of the year), the sun always rises over the Heel Stone at Stonehenge - a single large sarsen stone which stands outside of the main monument. And the sun always sets over the Heel Stone on the shortest day of the year. Therefore, researchers believe that Stonehenge may have been a ' calendar ', linked to the study of the stars.

Other theories suggest that the site could have been a place of healing where sick people flocked in hope of being cured by the monument's miraculous powers. Others think the site may have been a kind of Stone Age 'computer' that credited solar or lunar eclipses - or a temple to the sun or moon gods.

But one thing is for sure - Stonehenge was used as a cemetery. Experts estimate that about 200 people are buried on the grounds. They also think that important funeral ceremonies would have been performed at the site - though why the dead were laid to rest there, no one knows...

Did you know...?Each year, around 20,000 people gather at Stonehenge to celebrate the Summer Solstice, when the sun is at its highest point in the sky all year. It makes for a spectacular sunrise!

What do you think of our Stonehenge facts? Leave a comment below and let us know!

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Stonehenge facts for kids | National Geographic Kids

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Calling all young historians and budding archaeologists - we're off to investigate the mysteries behind a perplexing prehistoric puzzle! Up for joining? Then check out our fascinating Stonehenge facts... Found on England's Salisbury Plain in Wiltshire, Stonehenge is a huge man-made circle of standing stones.

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[Africa] Traditional & Ritualistic Tanzanian Music Mix #1

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There's no greater expression of a culture than the food people eat. Food defines a culture. It reflects the people, economy, history, climate... even its politics. And it's a huge part of the local travel experience. From haute cuisine to street vendors, local food is the first thing we look for in our travels. And since Italy is in our blood, we especially love eating the foods of Italy and finding the famous Italian dishes each region is known for. Because when it comes down to it, there's really no such thing as traditional Italian food, but there are distinct regional variations. Tell us you had Italian food in, say, Campania or Bologna, and we'll know just what you're talking about, Paesan!

Italy's Food Culture

Eating local food when you travel - or at least trying it - helps you experience the local culture and all it has to offer. Going one step further and eating local food with the local people can become an even richer experience. It's the essence of slow travel. In Italy, as in many cultures, the simple act of cooking and eating is enhanced when it's shared with others, becoming a food experience that's more about sharing ones family, traditions, and regional pride. Don't believe me? Have you seen Big Night? :-) I know it sounds lofty, but it's not really. And that's the beauty of it. In Italy, food is life. Food is love. It's inextricably tied to the culture, nationally and even more so regionally. Every region takes great pride in their local specialties and delicacies, and they will insist that theirs is the best in the country.

Here's an example: we traveled from Bologna to Florence by train (108 km/67 miles) in just over half an hour. That night in a small restaurant in Florence, we asked if they served a dish we'd enjoyed in Bologna. Our waiter's body language changed and he asked, "Why would you want that? We don't make that in Florence, that's what they eat up in Bologna." Okay, enough said... we'll order something Florentine from the menu. It's like futbol. And Italians take both very seriously! :-)

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Regional Italian Cuisine: If it's Pici, I must be in Tuscany!

It's always fun to taste the most popular food in Italy and find the best examples of regional specialties. The food flavors of a region tell you so much about its history - like who conquered the area before you arrived and what ingredients and influences they brought with them. Another distinctive regional food feature is the pasta. If you want to know where you are in Italy, look at the pasta shape. If you're eating Pici, you're likely in Tuscany. Orecchiette (pasta ears)? Probably in Puglia down south in the heel of the boot. And other factors like seasonal local produce, livestock and local game, and proximity to the sea among others lend to regional variations. Here are just a few food questions you may find yourself wondering:

Why are the sauces heavier in northern Italy? T ake a look at the Germanic food influences and climate in the north. Sauces become more tomato-based the further south you go.

Why do many Italians eat ? Economics (inexpensive) and history. Iron-rich horse meat was widely consumed in the late 1800s until more recent times to help combat anemia.

There's so much seafood, why can't I just get a burger? If you're saying this, you're probably in southern Italy where fresh frutti de mare (food from the sea) is plentiful and good for you too. Food changes as you travel the regions of Italy. What you thought was typically Italian in Venice may not resemble what you'll find in Sicily.

We've savored some of the most popular Italian dishes and had a peek at what Italians are eating in their corner of the country. If you love food and traveling, this Italy food guide includes 25 of the regional foods of Italy you should try when you visit. We haven't included sweets or espresso here because that's a given in the Italian diet. And of course we're always searching for the best gelato. We hope you try these regional foods at least once, and find la buona forchetta (the good fork) on your perfect culinary tour of bella Italia!

What to Eat in Italy, and Where

Like any good food tour of Italy, it's only right to start with pizza, right? Naples, Italy has many excellent dishes but they're known amongst Italians to have the best pizza in the country! Neapolitan style pizza, or pizza Napoletana, is like no other pizza on the planet. Traditional pizza Margherita, a luscious flatbread-like crust from a blazing hot brick oven is simply topped with tomato sauce, whole basil leaves and mozzarella di bufala. Pizza in Naples really is the gold-standard of pizza!
Where to Eat it? Campania (Naples)

Need a Place to Stay in Naples when you get there? We loved our short stay at the M Gallery Palazzo Caracciolo, an 800-year old mansion close to the train station that's been revamped as part of the M Gallery Collection. Check rates and availability.

2. Lasagne al Forno

Lasagna is singular, and al forno just means oven baked. A broad flat pasta alternately layered with different fillings depending on the region. In Campania, noodles made from semolina and water are layed with sausage, ricotta, mozzarella and Neapolitan style ragù sauce. We had our favorite version on our first trip to Bologna. In Emilia-Romagna, the flat pasta is traditionally made from flour, eggs, and spinach (Bolognese-style), and layered with ragù and creamy Bechamel sauce. It's rich and oh so yummy.
Where to Eat it? Emilia Romagna (Bologna)

Where to Stay in Bologna when you get there? The Hotel Novecento is so pretty.They have gorgeous contemporary rooms & suites with marble bathrooms. Some rooms even have outdoor terraces with killer views! Check out the latest prices and details.

3. Polenta

A cornmeal porridge that originated in northern Italy but can now be found throughout the different regions. Usually it's topped with a ragù style sauce and some grated cheese but it can also be had as a side. It's not unusual to find it topped with sauteed peppers and onions with sausage or just gorganzola cheese. It's sometimes left to cool then sliced and fried.
Where to Eat it? Trentino
4. Tortellini

A small ring-shaped pasta from Bologna and the Emilia Romagna region stuffed with either cheese or a meat mixture, they are served in chicken or sometimes beef broth. Their bigger sibling Tortelloni are shaped the same and stuffed with ricotta and spinach. Tortellacci, the largest, is filled with cheese or a prosciutto meat mix. We had some filled with wild boar and they were incredible.
Where to Eat it? Emilia Romagna Search for your Bologna hotel on booking.com:

The Tuscans know how to keep warm - they're famous for their rustic, peasant soups. This traditional thick soup is made with seasonal veggies, cannellini beans and leftover crusty bread. Served as a midday meal or for dinner, you'll be tempted to eat it with a fork.
Where to Eat it? Tuscany
6. Osso Buco

A specialty of the Lombardy region, the "bone with a hole" dish is traditionally made alla Milanese with cross-cut veal shanks, gremolata (a chopped herb mixture), vegetables, white wine and broth. It's a stick-to-your-ribs dish that is usually served with risotto or polenta. Pair it with a full-bodied red like Chianti or Nobile di Montepulciano.
Where to Eat it? Lombardy (Milan)
Where to Stay in Milan when you get there?? Search hotels on booking.com:

This salted and cured fish roe is not for the faint of heart. Commonly made from tuna, grey mullet and sometimes swordfish, it is thinly sliced over a dish much the same as truffles are grated as a condiment. Most often it was found in Sicily and Sardinia but has made its way into southern Italian cuisine along with parts of Tuscany. It has an intense flavor, especially the tuna version, and some say a slight bitter aftertaste.
Where to Eat it? Sicily
8. Squash Blossoms

We've enjoyed squash blossoms throughout Italy. The bright orange flowers are dipped in a light batter and gently fried. Sometimes they're stuffed with whatever the local cuisine and season may dictate. Our favorite version was in Sorrento where the flowers were stuffed with a flavorful herbed cheese. No matter how they're prepared, they're always delicious. Sip a tiny glass of limoncello at the end of the meal for a meal to remember.
Where to Eat it? Campania (Sorrento) Where to Stay in Sorrento when you get there?

There are many wonderful hotels in Sorrento, but we can't recommend Hotel Antiche Mura highly enough. It's close to everything - especially the train to Pompeii or Naples - with pretty gardens, and a delicious breakfast buffet. Check rates and availability here.

9. Risotto

A creamy rice dish made with arborio rice and chicken or beef broth that originated in northern Italy but can now be found throughout Italy. The short grain rice is slowly stirred with the broth over low heat until thick and creamy. Parmigiano reggiano cheese is sometimes added, or saffron, maybe mushrooms or fresh herbs. It all depends on what the dish is accompanying. It's yummy and should be enjoyed hot.

Where to Eat it? Risotto al Frutti di Mare (with Seafood) in Basilicata and Calabria, Risi e Bisi (Risotto with Peas) in Venice and the Veneto.

10. Balsamic di Modena

Originating in Rome (think Spaghetti alla Carbonara), this hearty dish is made with egg, pecorino romano or parmigiano reggiano cheese, pancetta, or for an even richer version, guanciali (pork cheeks). Sometimes olive oil is used along with garlic and flat leaf parsley, but no matter the recipe, it's usually prepared with lots of black pepper.
Where to Eat it? Lazio (Rome)
12. Ragù a la Bolognese

We were asked once in Bologna, "You're not vegetarians are you? Because this is no place for that." Ragù alla Bolognese is one of the quintessential foods you have to eat in Bologna. Made with varying amounts of beef, pork, veal and often pancetta, the meat is browned with garlic and olive oil then simmered with a small amount of tomato paste, white wine, and milk. In Bologna, tagliatelle is the traditional pasta for the dish. Enjoy with a nice acidy Italian red like Montepulciano d'Abruzzo or a frizzante Barbera from Orsi - Vigneto San Vito, and you're in heaven.
Where to Eat it? Emilia Romagna (Bologna)
13. Bistecca Fiorentina

A hallmark of Tuscan cuisine, this Florentine-style steak is as simple and delicious as it gets. A 2 inch thick t-bone or porterhouse steak from Chianina cattle, a Tuscan breed prized for its meat, is grilled over blazing hot coals. The meat is brushed with olive oil as it's roasting using a brush made from rosemary and is seasoned with only salt and pepper. Served rare, it is a carnivore's dream steak. If you're having this you might as well go all out and have a Brunello di Montalcino with it. You can ask for it to be cooked a bit more than rare, just be prepared for the looks you're bound to get.

Where to Eat it? Tuscany

14. Arancini

Meaning "little oranges" these fried rice balls are believed to have originated in Sicily. Cooked arborio rice, or risotto, is shaped into a small ball, coated with bread crumbs and deep fried. But there's a surprise in the middle. Arancini are typically stuffed with mozzarella or fontina cheeses, or ragu sauce with a bit of meat. We've even had them stuffed with peas and ragu. Whichever you try, before biting into one break it open and give the hot cheese a moment to cool.
Where to Eat it? Sicily
15. Truffles

Found throughout Italy this is a simple soft flat bread similar to a pizza dough but lighter and more breadlike. Nothing fancy here. It's usually baked with just a coating of olive oil and some salt. We've had it made with different herbs, a few pieces of onion and green olives. But our favorite so far was made with harvest wine grapes in a common foccacia known as Schiacciata con l'uva, or foccacia with grapes.
Where to Eat it? Everywhere
17. Prosciutto

Sea urchins are plentiful along the warmer coastal areas of Italy like the Amalfi coast, Capri, and Sardinia, and are best avoided when you're in the water because of their sharp spines that will sting. But on the table, the urchin roe is added to spaghetti to create a sublime local specialty that is both indescribable and delicious. We think it's sweet, slightly salty and briny - just like the sea - and pairs perfectly with a crisp Italian white wine.
Where to Eat it? Sardinia
Find a Great Place to Stay in Sardinia on booking.com:

19. Ragù di Cinghiale (Wild Boar)

There is a difference of opinion as to whether the tastiest wild boar are in Umbria or in Tuscany. Our experience has been with ragu made from the Tuscan variety, but we can't imagine having a bad version of this hearty meal because the meat is so flavorful. The fall hunting season brings this highly regarded meat to the table. Often served with pappardelle, a wide ribbon-shaped pasta, or pici, a thick spaghetti-like pasta you'll find all over Tuscany, it's delicious over any kind of pasta or on its own. This is a fall and winter stick-to-your-ribs dish. Pair it with any of the Tuscan full-bodied reds and enjoy.
Where to Eat it? Umbria
20. Parmigiano Reggiano

Every time we visit Bologna we enjoy the true DOP "King of Cheese". Production is labor intensive and heavily regulated by DOP rules - even the milk cows and what they are eating is governed by DOP rules. Sounds pretty strict until you've tasted that nutty, tangy goodness. There's nothing like it! The rounds of cheese must be stored and aged for a minimum of 12 months. They are then checked by a DOP inspector and must pass the test before being labeled as DOP. Next time you're in an Italian deli that cuts wedges from a cheese wheel, look for the large imprinted number on the side of the round. That's the consortium where the round was produced. Strict yes, but cosi delizioso!
Where to Eat it? Emilia Romagna

Where to stay in Bologna when you get there? The Hotel Touring. It's got a homey feel and an ideal location just a few minutes' walk from Piazza Maggiore. Bonus: it has a panoramic rooftop terrace! Check prices and details.

21. Pesto

Originating in Italy's northwestern Liguria region, pesto is perfect in the warmer months when fresh locally sourced basil is most abundant. This is a simple sauce made with basil, pignoli nuts (pine nuts), garlic, aged parmigiano or pecorino cheese, olive oil, salt and pepper. The ratio of ingredients varies from place to place and is usually done to the maker's taste. Sometimes spinach or even parsley is added to lessen a strong basil aroma and develop a more complex flavor. Toss it into warm pasta or spread it over grilled crostini.
Where to Eat it? Liguria (Cinque Terre)

Fun Fact about Staying in the Cinque Terre: Hills, hills, and more hills! If you're planning a stay, do your homework first. Then if you're going to climb steep hills with your luggage, shouldn't you at least have a fabulous sunset view as your reward? Check out the luxury (but very reasonable) seaview apartment we rented in Manarola!

22. Sarde in Saor

Traditional in Venice, this authentic Italian dish of fried or broiled sardines is topped with onions stewed in oil and vinegar, mixed with raisins and sometimes pignoli or pine nuts. Preserved with a vinegar base followed by a hint of sweetness, this dish epitomizes Venetian seafood. It's typically served cold or at room temperature and is Venice culture and history all in one dish!
Where to Eat it? Veneto (Venice)
Search for great hotels in Venice on booking.com:

Orecchiete, or little pasta ears are still made by hand in Puglia (or Apulia, the Latin name for the region), located in the heel of Italy's boot. The shape is made by smearing little dough discs against the table to create a cup, perfect for holding whatever sauce you wish to add. But in Bari, Orecchiette is typically served with broccoli rabe or rapini, a bitter green that's popular in the Mediterranean diet and resembles broccolini more than the typical broccoli eaten in the US.
Where to Eat it? Puglia (Foggia)
25. Bufala Mozzarella

Native to the Campania region of Italy, this iconic cheese is made from the milk of the Italian water buffalo, with the curds from the bufala milk stretched and pulled into small balls. It adorns every Italian table in the region and is often eaten with fresh basil and ripe Campania tomatoes in a salad adorned with the red, white, and green colors of Italy, known as Insalata Caprese. NOTE: Don't confuse bufala mozzarella with burrata, the ball of bufala mozzarella stuffed with fresh cream and cheese curds which originated in Puglia. Although both are equally delicious!
Where to Eat it? Campania (Salerno)
There are more than 25 iconic regional Italian foods... Which foods would you add to the list?

Love Traditional Italian food?

Check out more about the foods of Italy and the Mediterranean Diet:

Tagged: regional Italian food, authentic Italian, Italian delicacies, Emilia Romagna, most popular food in Italy, Italian food, foodie, Sardinia, Bologna, Sicily, regional Italian cuisine, foods of Italy, traditional Italian food, Trentino, famous Italian dishes, Rome, Puglia, Naples, Cinque Terre, Florence, Tuscany, Venice

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Traditional Italian Food: 25 Must-Try Regional Foods of Italy For Your Culinary Tour

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There's no greater expression of the history and culture of a place like Italy than the food, and exploring the unique regions through traditional Italian food is the most fun a foodie can have! Here are 25 must-try regional foods of Italy that'll flavor your culinary tour of bella Italia.&

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Egyptian Food & Cuisine

Egypt will always be known for its pyramids, mummies, and the Great Sphinx. However, a trip to the Mediterranean country won't and shouldn't just be about seeing those things. What about the Egyptian food you'll eat when you get there?

You don't have to go to Egypt in order to enjoy its various food and beverages. Surprisingly, you may find some of them in restaurants near you. You may also look for their recipes online and try to make them yourself.

Whether you're Egypt-bound or simply curious, below is a list of the country's top dishes and drinks. Dips, condiments, salads, breads, and desserts are also included.

Kushari

If Egypt has an official national dish, it would be kushari. This mixed rice dish was first made in the mid-19 th century. It was enjoyed in the country ever since.

Macaroni, rice, and lentils make up the main ingredients for kushari. Chickpeas, garlic vinegar, spiced tomato sauce, and crispy fried onions are added on top of the dish. Kushari is perfect for vegans and vegetarians as long as vegetable oil is used for much-needed frying.

Ful Medames

Ful medames, also known simply as ful, competes with kushari as Egyptian most famous dish. Some writers deem that ful is among the earliest meals created in the country. They believe that it was first prepared as early as the ancient times.

Cooked fava beans are the primary ingredient for ful. It may be served with egg or vegetable slices. Cumin, chili pepper, onion, garlic, parsley and vegetable oil are added to make it more flavorful.

Ful isn't only enjoyed in Egypt. You may also find it in restaurants in Israel, Jordan, Lebanon, Somalia, and Yemen. It even has local versions in Armenia and Ethiopia.

Molokhiya

Molokhiya is the Egyptian soup that's famous for its green coloring. This is also a popular dish. Like kushari and ful, molokhiya is a proof of Egyptians' love for vegetables.

Food historians argue about the origins of molokhiya. Some believe it came from Ancient Egypt while others think it's from Ancient India.

Regardless of its origins, molokhiya is a nutritious dish you should try at least once. To create this dish, finely chopped mallow leaves are mixed with coriander and garlic. The soup is based on chicken broth.

But in the city of Alexandria, rabbit or shrimp broth is used. Meanwhile in Port Said, the broth used is made from fish.

Mesaqa'ah

This Egyptian dish is the local version of moussaka. Moussaka is deemed to be a dish from Middle East and Greece. It's usually based on either potato or eggplant. Mesaqa'ah, however, is mainly based on eggplant.

To make mesaqa'ah, eggplant slices are first grilled along with slices of onion, chili pepper, and green pepper. Afterwards, the fried slices are soaked in tomato sauce. Then, the slices are stacked together. Cooked ground beef may be added as well. Once done, the dish is baked.

Mesaqa'ah may be eaten a few minutes after it's baked. However, more locals prefer to chill it first to enhance the taste.

Mahshi

Also called dolma, mahshi belongs to the family of stuffed dishes commonly found in Mediterranean countries. The stuffing is made from a mixture of rice, onion, crushed tomatoes, and various herbs and spices.

Once the said ingredients are blended well, they are stuffed into vegetables such as zucchini, eggplant, green bell pepper and even tomato. The stuffing may also be wrapped in cabbage or grape leaves.

The stuffed vegetables are cooked in a pot. The pot is filled with either beef or chicken broth.

It's not known as to which country mahshi came from. Aside from Egypt, it's also prepared a lot in Azerbaijan, Greece, Italy, Iraq and Turkey. In Egypt, mahshi is served warm while in other countries, it may be chilled first.

Egyptian coffee

Egyptian coffee first appeared in the Ottoman empire many years ago. Many use the grounds left after drinking the beverage for fortune telling. Egyptian coffee is prepared by mixing ground coffee and hot water in a pot called the cezve. The beans must be grounded to a very fine powder, which is left in the beverage cup when served. It can only be served hot. The fine powder is mixed in the cezve with sugar and water. As soon as the water boils, it's taken off the heat and served. The beverage is normally served in a traditional cup called the kahve finjanı. The sugar must be added to the beverage while brewing; however, it can be served unsweetened. It is traditionally served with something sweet to eat. You can find the Egyptian coffee brewing guide at Daily Cupo Coffee.

Masaa'a

Masaa'a is another Egyptian dish based on eggplant. Aside from eggplant, green bell pepper and potatoes are the main ingredients for this meal. Chickpeas, onion, garlic, tomato sauce and vegetable oil are also needed to make masaa'a. Don't forget the set of seasonings: salt, cumin, pepper and coriander. Mustard may or may not be added.

The main ingredients for masaa'a are first fried separately. Next, the remaining ingredients (except for chickpeas) are sautéed together. Chickpeas are added as toppings once the other ingredients are cooked.

It takes an hour to create the meal. Masaa'a is normally served at lunchtime.

Shorbet Ads

Shorbet ads is more popularly known as the Egyptian lentil soup. As its name suggests, lentils, particularly the red ones, are the primary ingredient for this dish. Chicken broth, garlic, onion, coriander, cumin, olive oil and lemon juice make up the rest of the ingredients.

This type of lentil soup tastes better when consumed along with yogurt or milk-based drink. You can also treat it as a dip for eish baladi. To make this a dip, puree the soup as much as you can.

Qolqas

Taro roots are peeled, sliced boiled and fried as preparation for qolqas. They may come with tomato slices or chard leaves. Chopped parsley may or may not be sprinkled over the taro roots before serving.

Qolqas may be eaten in different mealtimes. It's a side dish that complements well with the main course meals. You can also consume it as a snack.

Sabanekh

Sabanekh isn't originally an Egyptian dish. However, it's adopted as one of the favorite foods in a country that loves vegetables more.

Sabanekh is basically a spinach stew. It's best eaten along with rice. It usually comes with small beef chunks. For vegans and vegetarians, however, they can opt for the version that didn't have beef.

Shakshouka

Poached eggs and tomato sauce make up a yummy combination. This dish is called shakshouka. Its name is taken from the Arabic slang meaning mixture. This dish is made more palatable thanks to onions and chili peppers. Nutmeg, paprika, cumin, and cayenne powder are the typical spices used to prepare shakshouka.

Falafel

Do you have a kid who despises vegetables? You might want to trick him or her into eating peas or beans by serving falafel. The dish isn't just for the picky kid, though. You can also devour a plate of it.

Also dubbed as ta'ameya, falafel looks a lot like fried meatballs or beef patties. In reality, though, it's made from fava beans, chickpeas or a mixture of both. This dish may be dipped in hummus or wrapped in eish baladi.

Kofta

Meat-lovers also have many Egyptian dishes to enjoy. One of these is kofta.

Kofta is a meatloaf type of dish. The main ingredient may be lamb meat, beef or chicken. Non-Muslims often use pork as well.

The meat is first minced. Salt, cumin, nutmeg, black pepper, garlic, onion and parsley are added to the minced meat. Once blended, the mixture is divided and shaped like cigars. Afterwards, the cigar-shaped minced meat is grilled over charcoal.

The finished product may be dipped in hummus or tahini sauce. Kofta can serve as part of the main course or as an appetizer.

Shawarma

Nowadays, shawarma (also spelled as shawerma) is sold in many cities around the world. It's likely the most popular Egyptian food out there. In the past, only restaurants offer it. These days, though, shawarma is regarded as a common street food.

Shawarma is prepared by stacking meat slices in a metal spit. Doing so enables the cook to roast the meat vertically. The meat may be roasted using a handheld torch, a built-in grill or both.

Once grilled, the exciting part happens. The meat slices are further sliced. The server usually does some kind of a knife show. The little chunks of meat are stuffed in a wrap.

Egyptian Kebabs

Egyptian Kebabs

Kebabs are a staple in American backyard gatherings. Almost all countries around the world have their version. Egypt is no exemption.

Egyptian kebab features slices of beef and/or lamb meat on skewers. The said meat is typically marinated using olive oil, salt, and cumin. Like the kebab you've prepared before, Egyptian kebabs are grilled over charcoal.

Fattah

There are certain Egyptian dishes that are only prepared and consumed for an occasion. Fattah is among those dishes.

Compared to other meals on this list, fattah is far easier to make. Firstly, cooked chunks of lamb meat, prebaked pieces of eish baladi, and cooked rice are mixed together. They are coated with vinegar-based condiments and/or tomato sauce before serving.

Torly

Meat and vegetables are used together to make this dish. Beef and lamb meat are the usual kinds of meat sought for torly. As for the vegetables, carrots, tomatoes, potatoes, onions, squash, and green beans form part of the main ingredients. Additional ingredients include vegetable oil, tomato sauce, salt, nutmeg, cinnamon, black pepper, and chili pepper.

The seasoned meat and vegetables are cooked separately at first. Afterwards, the cooked ingredients are prepared into layers in a baking tray. The final step is baking them for half an hour.

Torly is one of the Egyptian dishes you can modify in numerous ways. You can make your own version featuring other vegetables. You may also use chicken or pork instead of lamb meat or beef. You may even add shrimp and other types of seafood. That's what Egyptians living near coastlines do.

Bamia Bi-lahm

In Arabic, bamia literally entails cooked okra. However, this dish variation, known as bamia bi-lahm, features lamb meat as one of the main ingredients.

This stew requires long cooking times. Thus, if the cook doesn't get the timing right, the meat may end up getting overcooked. Instead of the lamb meat, some locals lamb tendons which can withstand extensive cooking hours.

Tomatoes, tomato sauce, onion, garlic, salt, pepper, coriander, cardamom and vegetable oil add flavors and texture to the dish. An Egyptian garlic sauce called ta'aleya may be added to this stew as well.

Hawawshi

Satisfy your cravings for a savory snack with the help of hawawshi. This food is made from minced meat. Parsley, pepper, onion, and chili ensure the savory taste of the meat. Once these ingredients are mixed, they are filled in an eish baladi or dough and baked.

Many restaurants in Egypt sell this dish. It's typically bought as take-away food though. It is very popular Egyptian Food.

Kamounia

Kamounia is a type of stew that requires meat and offal. Beef and liver are the commonly used ingredients. These are seasoned using cumin. Olive oil, parsley, garlic and beef broth are also sought for this dish.

If you want something more exciting, you can try the kamounia that features bull's genitals as one of the ingredients. If you can't take that, enjoy this stew along with a serving of rice.

Keshk

Kashk may refer to three different food products. The first one is a milk-based food or drink. The second is any food based on flour and barley broth. The last involves food made from a mixture of curdled milk and cereals. The Egyptian dish keshk is derived from kashk that entails milk-based food.

Dried yogurt and flour are the main ingredients for keshk, which is a type of pudding. Fried onions may be added to add some zing to the dish's savory taste. It may also be cooked with chicken broth for a richer flavor.

Goulash is originally a Hungarian stew. However, you can trust Egyptians to put their own twist on the said dish.

The Egyptian goulash is better known as phyllo meat pie. It's a pretty complicated dish to make. However, it'll be worth it because the result is a flaky, savory pie that will make you feel full for several hous.

Hamam Mahshi

Hamam mahshi is a little different from the mahshi dish. The former's defining characteristic is the usage of squab, or domesticated pigeon. In contrast, mahshi uses vegetables and leaves.

Like the standard mahshi, hamam mahshi is filled with stuffing. Then, it's marinated and roasted in an oven. It's similar to the roasted chicken and turkey in the West.

Eggah

Eggah is a type of omelet. Aside from eggs, flour and parsley are sought to make this meal. In addition to the typical herbs and spices used, raisins and pine nuts may be added to this omelet.

As a versatile dish, it can be served as a snack, a breakfast food, or a part of the main course. You may also find it as a side dish or appetizer.

Kaware

The use of cow's trotters is the highlight of kaware. The feet of the cattle are made to boil in preparation for this dish. The resulting soup may be served along with or separately from the cooked cow's trotters.

If you're in a little honeymoon in Cairo or Alexandria, you might want to include kaware for your dinner. It may not suit an evening date with your partner, but you can benefit from its aphrodisiac properties.

Mombar

If you love offal, you're bound to enjoy mombar. This dish is made from sheep intestines. In other Arab countries like Algeria, Libya, and Syria, beef sausage may be used as an alternative to sheep offal. The intestines or beef sausage is usually filled with rice mixture and fried.

Also called fawaregh, the Egyptian variant uses tomatoes, coriander, garlic, and onion. Additional ingredients include oil, tomato sauce and different spices. The usual spices used are cinnamon, turmeric, black pepper and cayenne pepper.

Mombar is best served when hot. It normally takes an hour to cook in a pot. Afterwards, it's either baked or heated in a frying pan to achieve that brown color.

Kersha

Kersha is an offal-based Egyptian dish. Its main ingredient is from the edible stomach linings of cow and sheep. This form of offal is known as tripe.

Kersha is simply a tripe stew. Because it's made from offal, it's often considered as one of the challenging food to eat in the world.

Alexandria is recognized locally for its seafood-based cuisines. However, the city has a lot to offer aside from those. One of its prized food is kebda eskandarani.

The dish is a hit or miss for the locals. After all, it got a slight bitter taste. The bitterness comes from the main ingredient which is cow liver.

Kebda eskandarini is a kind of liver sandwich. Despite not being a total favorite, many fast-food chains in Alexandria offer this.

The locals living in Egyptian coastlines take pride in this dish. Some restaurants may offer sayadiyah. But it's not as palatable as the one served in Alexandria and other areas near the Mediterranean Sea and Red Sea.

Sayadiyah is relatively a simple dish. Rice, onion, and tomato paste make up its main ingredients. Fish is optional, except when the dish is prepared in Egyptian coastlines. Salt, cumin, cinnamon, paprika, coriander and garlic powder are the usual seasonings used for this dish.

Bluefish, bass, tilapia and mullet are among the fish added in sayadiyah. The fish is fried separately, but it's added to the plate of the cooked rice. With or without fish, this dish will be one of your favorites if you're into spicy meals.

Grey mullet is the primary ingredient for fesikh. To prepare the said meal, the fish is fermented, salted, and dried. For the locals who don't live near the Mediterranean Sea and Red Sea, they use whitefish as replacement for mullet.

Fesikh is a celebratory dish. It's traditionally consumed during Sham el-Nessim, a national day in Egypt signaling the start of spring season.

Salata baladi is a form of salad that's often served along with other starters. Cucumber, chili, onion, and tomatoes are sought to create this salad. The dressing is usually made from cumin, coriander, parsley, vinegar, and oil.

The name of this dish is derived from an Arabic term that either means dip or seasoning. However, tabbouleh isn't a sauce; it's actually a type of vegetable salad.

Tomato and onion slices are among the main ingredients of tabbouleh. They're mixed with finely chopped parsley and mint leaves. Soaked bulgur is also one of the primary ingredients. Bulgur is a form of cereal processed from groats of various wheat species.

Salt, pepper, lemon juice and olive oil are added to the mixture. Some use garlic as well. Couscous also serve as alternative to bulgur.

Unlike the Western version of vegetable salad, tabbouleh is usually served as one of the dishes for a meze. Meze is a set of small dishes accompanied by alcoholic beverages.

Forget baked mac and lasagna for a while and try what Egyptians have to offer: macaroni béchamel. This dish makes use of penne but omits cheese in its list of ingredients. Instead of cheese, béchamel sauce is used. The said sauce is the delightful product of milk and white roux mixture.

The term rozz entails rice. That's what rozz me'ammar is based from.

Rozz me'ammar is considered a part of the main course. This rice dish is loved for its creamy taste. It owes such taste from the milk, butter or cream added to the broth or stock.

You might have known what eish baladi tasted before. This Egyptian bread is the same as pita or pitta. In Arabic, eish entails bread.

As mentioned before, this type of bread is used or served along with other meals. You can eat it along with meat, vegetables, and even desserts.

Eish fino may not taste far from the breads you can buy in other countries. After all, its main ingredient is wheat flour. However, what makes this worth searching in Egypt is the kind of filling it may have.

This long bread roll may be stuffed with halawa or locally made cheese. If you're daring, you can go for the cow liver-filled eish fino.

This flatbread is widely produced in the Egyptian countryside. Eish merahrah is made from maize flour and ground fenugreek seeds. The preparation for this bread is quite complex. Thankfully, it's rich in protein. It can also be stored for up to two weeks.

Locals living near the Nile River prefer eish shamsi over eish baladi. In their language, eish shamsi literally entails sun bread. Traditionally, it's baked in domed clay ovens, around dawn.

Wheat flour is the basic ingredient for eish shamsi. The finished product is characterized as a thick sourdough bread.

Bataw is one of the common kinds of bread you can find in Egypt. However, the ingredients used for this bread differ from one region to another.

In Qena, no other ingredient is used aside from barley. Fenugreek and corn are the primary ingredients of bataw for residents in Akhmim. Meanwhile, a mixture of corn and barley are sought as ingredients in Asyut.

Some consider feteer meshaltet as a main course material while others don't. Regardless of that, this Egyptian food will always be among the best breads in their country. Also known simply as feteer, this bread is loved for its flavorful fillings which are either sweet or savory.

Who could have thought that eggplant would be a great ingredient for a dip? Egyptians thought that and gifted humanity with baba ghanoush or baba ghannoug. Aside from eggplant, other ingredients for this dip include cumin, salt, pepper, parsley, lemon juice, and oil.

Besarah is a distinct dip in many North African countries. Leafy greens and peeled fava beans are blended together to prepare this dip. It's typically chilled before serving. Fried onion may serve as its toppings as well.

This Egyptian condiment got its name from an Arabic term that entails "to pound". As its name suggests, its ingredients, which consist of herbs, spices and nuts, are pounded together. Then it forms a dry, flavorful mixture that's used as a dip for breads or fresh vegetables.

Hazelnuts are usually sought for this condiment. As for the set of spices, it differs from one maker to another. But the most commonly used spices are black pepper, chickpeas, coriander, cumin, marjoram, mint, sesame, and zaatar.

This popular dip has its Egyptian roots. In the Mediterranean country, hummus is made using cumin. Its main ingredient, however, is chickpeas.

To create hummus, the chickpeas are cooked and mashed. Salt, garlic, lemon juice, and olive oil are then added to the mashed chickpeas. Tehina may also be sought to enhance the taste of hummus.

Tehina works as either ingredient or dip. The term is borrowed from local languages which entail to grind.

Sesame is the basic ingredient for tehina. This ingredient is hulled, toasted and grounded first. Garlic and lemon juice help transform the grounded sesame into a paste-like condiment or dip.

Egypt is regarded as one of torshi's places of origin. Some believe it may be from other nearby countries such as Turkey, Israel, Iran, Iraq, Jordan and Croatia.

Torshi is an easy dish featuring a mixture of vegetables. The Egyptian variant traditionally used pickled ones. Eggplant and carrots are among the commonly used vegetables in most torshi variations.

Salatit Zabadi and Salatit Khiyar Bi-l-zabadi

Salatit zabadi is a classic Egyptian dip you can easily make. The only ingredients needed are Greek plain yogurt, cucumber, garlic, mint, salt and olive oil. Just prepare and toss the said ingredients together to create the dip. You may also season it with cumin if you want.

If you're not fond of cucumbers, you can modify this dish by removing the said ingredients. By doing so, the dip you'll make is no longer salatit zabadi. It's going to be salatit khiyar bi-l-zabadi.

Both of the said dips are served along with eish baladi or grilled meats. They may form part of a meze as well.

Areesh is a local cheese derived from strained and unstrained yogurt. It's white, soft and savory. It may serve as a filling for breads or as an ingredient for shanklish.

Shanklish is another kind of local cheese. It has a stronger flavor and smell than areesh's, all thanks to the fermentation process done to create it.

The Arabic term gebna denotes cheese. Meanwhile, the word domiati is inspired by Damietta, the city where the cheese was first made.

Gebna domiati is the most in-demand cheese in Egypt. It satisfies around three quarters of the country's demand for such product. Cow or buffalo milk is the basis for this cheese.

In English, baramily means barrel cheese. As its name suggests, this cheese is prepared by keeping them in barrels for a long time.

Sheep and goat's milk are the main ingredient for this type of cheese. Some makers tend to use cow's milk as well. Unlike other Egyptian cheese, halloumi may be fried, grilled, brined or spiced. You can also eat it on its own.

Mish is another cheese made from areesh. Its most notable feature is its saltiness. It's one of the saltiest cheeses, not just in Egypt, but around the world. It owes its saltiness in the salted whey used to ferment it.

Gebna rumi, or simply rumi, is the Egyptian cheese popular in and out of the country. It's popular for its salty taste and crumbly nature. The cost of this cheese is partly influenced by its age.

A serving of foie gras is deemed as a form of luxury. Made from the liver of a goose or duck, this is well-loved for its buttery texture and taste.

Ask any Egyptian about the kind of dessert you shouldn't miss from their country. They're most likely answer konafa. This dessert is made by soaking a sweet cheese pastry in sugary syrup.

Compared to other desserts on this list, qatayef or atayef is one of those Egyptian foods that you can only taste during Ramadan. This dessert may be filled with cream or a mixture of raisins and nuts.

Various layers of phyllo pastry are prepared to create this delectable treat. Nuts are filled into the different layers as well. Before it's served, baqlawa is soaked in sweet syrup.

Like baqlawa, basbousa is also an Egyptian dessert prepared by soaking in syrup. The primary ingredient for this dessert is semolina. Semolina is the byproduct of the wheat-milling process.

Batata is Egyptian's version of roasted sweet potato. It's considered as a street food in cities. Nevertheless, a lot of people in the countryside also delight in this simple food.

Sugar, nuts and fried fruit make the Egyptian couscous a delightful dessert. It's also coated with butter. Instead of butter, some use eshta or clotted cream

Eish el saraya is a popular Middle Eastern dessert that's been integrated in Egyptian cuisine for decades. There are numerous variants of this dessert but the common ingredients include corn flour, sugar, milk, condensed milk and whipping cream. Chopped pistachios are the favorite toppings for this dessert.

Fakhfakhina may be consumed as a food or a drink. It's basically a fruit salad or cocktail that you can see as street food in Egypt.

Fig roll is deemed to be a Turkish dessert. However, through trading in the old times, the ancient Turks exchanged ingredients and maybe recipes with ancient Egyptians.

This dessert is actually a cake. The sweetened roll is made more delicious by filling it with fig paste.

Ghoraiba is a lot like shortbread. Flour, sugar and butter are the main ingredients for this sweet biscuit.

Halawa is among the ultimate sweets you should taste in this lifetime. This is traditionally served in blocks. In recent years, however, some of them are sold as slices.

Harissa is another name for semolina cake. While the former sounds beautiful and sweet, it may denote a Middle Eastern dish that is spicy.

Zalabia and zulbia are other names for this North African dessert. The Egyptian jalebi is made from sugar, ghee, saffron and flour. Aside from its taste, its appearance is another exciting thing about this dessert.

During the end of Ramadan, kahk is one of the foods typically served. Kahk is actually a form of sweet biscuit made more delightful thanks to its icing sugar covering. It may also be filled with walnuts or dates.

Keshk el omara is a cold dessert that's mainly consumed during Ramadan. It's recognized for being the smooth and creamy pudding.

Ladida is a less-known delicacy among tourists and locals alike. It might be because it came from Lebanon. Nevertheless, more and more Egyptians discover this dessert in their areas.

The Judge's Bite is the literal translation of the Egyptian dessert, luqmet el qadi. Luqmet el qadi is duality in donut form. Imagine a crusty appearance and texture but having soft and syrupy filling. That's what the dessert tastes and looks like.

Like ladida, malban is originally from Lebanon as well. However, it has become one of the favorite candies in Egypt. Children and adult alike will enjoy this jelly-like candy.

Mehalbeya is richly sweet thanks to the boiled milk used to make it. The usage of orange or rose water further improves the flavor and color of this desert.

If you're in search for confections you can keep a small plastic, melabbes is the way to go. This bite-sized dessert is from sugar-covered almonds.

Molasses and sesame are mixed together to form a thickened dessert called mifattah. You may consume this dessert on its own. Another option is to turn it into condiments for your other dishes.

Om ali, also spelled as umm ali, is Egypt's representative bread pudding. It's best eaten when hot. Milk, coconut, raisins and rice or puff pastry are utilized to make this dessert.

Whether or not it's pumpkin spice latte season, you're bound to enjoy the Egyptian pumpkin, qara asali. Qara asali is actually the Egyptian pumpkin pie known for its sweetness.

Rozz bel laban is a rice-based type of dessert. Instead of the typical rice used for the main course, this dessert uses short grain white rice. Sugar, vanilla and full-cream milk are additional ingredients.

Food products derived from orchids are rarely heard in the West. But in Egypt, Turkey, Greece and their neighboring countries, they have what they call salep. Egyptians refer to theirs as sahlab.

Sahlab is a form of flour. Instead of wheat, this is made from tubers of some orchid species. Military orchid and early-purple orchid are among the orchids that serve as source of such tubers.

Once turned into flour, it can be added as an ingredient in different desserts and drinks. Sahlab may be used to improve the flavor and texture of an ice cream, tea or coffee.

Dates are everywhere in most countries in the Middle East and North Africa. You can consume these like your regular snacks. But if you prefer something yummier, you can opt for the sweetened types. These are called as tamr.

Sheets of dried apricot can be consumed as either candies or drinks. To turn them as beverage, simply add water to the dried fruit. The resulting thick beverage is called amar al-din.

Anise is a flowering plant that's native in the Mediterranean region. It's a source of a spice that's added in various dishes and drinks.

Try a cup of anise-infused tea especially when you're dealing with nausea or cramps. The drink will help quell the discomfort from the said conditions.

Aseer asab is probably the Egyptian counterpart of the West's lemonade. The former is a form of juice derived from sugarcane. Lemonade stalls may be hard to find in the Mediterranean country but it's easy to spot sellers of the sugarcane drink.

Aswanli is an Egyptian beer. This dark colored beer is produced in the city of Aswan.

Juice is arguably the second most loved drink in Egypt. Cantaloupe juice is among such beverage. Pureed cantaloupe or slices of the fruit are sought to make its juice.

During the end of Ramadan, Muslims in Egypt consume a lot carob juice. In their country, they refer to the drink as sharab al-kharroub.

Fayrouz is one of Egyptian drinks you shouldn't miss. It features one or more types of fruits such as apple, apricot and watermelon.

Bid your sore throat goodbye with a sip of Egyptian hot lemonade. Instead of lemon juice, the tanginess from this beverage is mainly from the mint leaves.

Enjoy a banana drink before, during and after your tour in major destinations in Egypt. Mowz bil laban is a form of banana smoothie.

Kahwa is Egypt's own version of green tea. It's usually consumed right after breakfast.

In many tourist spots in Egypt, you can find some food stalls that sell karkadeh. This beverage is deemed to have health benefits. One of those benefits is the reduction of blood pressure.

One of the interesting things about this drink is that it's made from sepals of a flowering plant. If you have hibiscus at home, you might want to search for a karkadeh recipe online and try to make the base for the drink.

Teas are top beverage in Egypt. One of the best teas you should try there is licorice tea. This sweet drink will take away all the prejudice you might have against teas before.

Sa'idi tea shares the spotlight with kushari tea for two of the most popular beverages in Egypt. If Lower Egypt likes kushari tea, the Upper one goes for sa'idi tea. In the past, it's served with little to no sweetener. Nowadays, this tea is enjoyed when mixed with sugar.

Shay bil na'na basically denotes mint tea. This drink is offered in many cafes in Cairo.

Coconut and milk are blended together to create this refreshing drink. You can find this in many street food stalls.

In Lower Egypt, you can take a sip of curdled skim milk known as laban rayeb. Laban rayeb is sometimes used as an ingredient in meal preparation. However, it may also be consumed like other beverages.

One of the most exciting fruit-based drinks in Egypt is jawafa bil laban. The term jawafa denotes guava which is the main ingredient for this drink.

From its name alone, you probably thought about the sour, brown fruit. Tamr hindi, a common drink during Ramadan, is actually from tamarind. Both the fruit and the drink mean Indian dates in Arabic.

Tamr hindi is served chilled to help quell the natural sourness of the fruit. To make this drink, you can either use the powder or paste sold in many spice stores in Egypt.

Zabadi bel'assel combines two delicious ingredients for a drink: yogurt and honey. It's a simple mixture that you can easily prepare by yourself.

You can consume this on its own. However, it's best enjoyed after munching any Egyptian bread. It also helps you manage the rich, savory taste of main course meals.
Bouza
The majority of Egyptians are Muslims who are known to avoid drinking beer. But that doesn't lessen the demand for the said drink in the country.

One of the must-try beers in Egypt is bouza. To be clear, this isn't the same as the Turkish boza. Bouza is a unique beer that's based on bread and barley. Another interesting thing about this drink is that it was created way before the first Pharaoh came into power.

Egypt isn't one of the biggest wine producers in the world. However, the country takes pride in its budding wine industry. There are vineyards in Middle Egypt and Alexandria that supply the grapes needed to make this beverage. Before new variants are made, try out their wine and taste its difference from European ones.

With the above list of Egyptian food and drinks, you'll have more things to be excited about when you're going to the Mediterranean country. Enjoy creating your own versions as well.

Also check our second article about Egypt Food and at Wikipedia

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Egyptian Food - Top 100 Must-Try Egyptian Foods and Beverages

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Egypt will always be known for its pyramids, mummies, and the Great Sphinx. However, a trip to the Mediterranean country won't and shouldn't just be about seeing those things. What about the Egyptian food you'll eat when you get there? You don't have to go to Egypt in order to enjoy its various food and beverages.

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Do you enjoy watching sports? Love cheering on your favourite team or athlete? Well, gang - so did the Ancient Romans!
Join National Geographic Kids as we head back in time to visit one of the world's most famous historical sites and sports arenas - the Colosseum. Let the games begin!

1) The Colosseum was built between 72 A.D and 80 A.D under the Emperor Vespasian, in the heart of Ancient Rome.

2) Made from stone and concrete, this magnificent monument was built with the man power of tens of thousands of slaves.

3) The Colosseum is the largest amphitheater (meaning "theatre in the round") in the world! Oval in shape, it measures 189m long, 156m wide and 50m high (about the height of a 12 storey building). This ancient sporting arena could easily fit a modern day football pitch inside!

4) This brilliant building had 80 entrances and could seat approximately 50,000 spectators who would come to watch sporting events and games. These events included gladiatorial combats, wild animal hunts and, believe it or not, ship naval battles!

5) Free for all! At the Colosseum's major events - often those organised and paid for by the emperors themselves - there was no entry fee. And free food was sometimes served, too. Bonus! Emperors would use this as a way to gain popularity and support from the public.

6) The event at the Colosseum were seriously brutal, though - during certain games held by the emperors around 10,000 animals were killed in a single day.

7) The first games ever to be held were in 80 A.D, under Emperor Titus (the son of Vespasian), and they ran for 100 days straight. Games continued to be held for centuries to come - gladiatorial games until the fifth century and animal hunts until the 6th century.

8) To protect the spectators from the blistering sun and heat of Ancient Rome, there was the - an awning that could be pulled over the top of the seating area to provide shade. Clever, eh?

9) Below the Colosseum were numerous rooms and underground passages. Here is where the animals and gladiators were kept, waiting to meet their fate in the arena above. There were also 36 trap doors in the arena for special effects!

10) Although two-thirds of the colosseum has been destroyed over time - mostly the result of vandalism, earthquakes and fires - it is today a popular tourist site, attracting thousands of people every year!

With many thanks to Dr Dirk Booms of the British Museum. To step back in time and find out more about Ancient Rome and other fascinating civilisations, be sure to visit the British Museum, London.

Photos: Getty Images UK

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10 facts about the Colosseum! - National Geographic Kids

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Discover ten fascinating facts about the Colosseum of Ancient Rome here at NG Kids - when it was built, the events held there, how big it was and more!

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Rome's most spectacular fountain is the Fontana del Trevi or Trevi Fountain. The large 18th century fountain occupies a small square which is usually packed with tourists.

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Looming over the West bank of the Nile River in Egypt, the Great Sphinx of Giza is a massive limestone statue in the likeness of a mythical creature called a sphinx. Often simply referred to as "the Sphinx" in English; in Arabic its name literally translates as "Father of Dread."

The statue sits in a reclining position, with the lion's body and paws facing forward. The creature's human head is generally thought to be the likeness of Pharaoh Khafre.

© Jack Versloot - The Great Sphinx at Giza

The Giza Plateau

Located on the Giza Plateau, the Great Sphinx of Giza is one of several monuments in the area, which includes the Giza Necropolis. The Giza Plateau is a sandy plateau in Giza, Egypt that overlooks the West bank of the Nile River.

Modern Giza receives access from two primary roads. From the north, the first road leads to the pyramids of pharaoh Khufu, while the second comes from the east and leads to the Great Sphinx's forecourt. The roads cross the Nile from the east and continue West.

The three pyramids of pharaohs Khufu, Khafre and Menkaure dominate the plateau, with the largest one belonging to Khufu. The location of the Great Sphinx is slightly South and East of Khufu's Great Pyramid.

© raunov - The Sphinx on the Giza Plateau

When was the Great Sphinx Built?

Modern Egyptology largely agrees that the Sphinx was built around 2500 BC during the reign of Pharaoh Khafre, whose face it is thought to bear a likeness. However, dissenting opinions to this commonly accepted time frame exist.

In fact, Egyptologist Selim Hassan admitted that the evidence for the theory of the Sphinx being built for Khafre during his reign was circumstantial at best. After all, no inscriptions on the statue exist tying its construction with anyone.

Early Egyptologists believed that the Sphinx stele (stone slab with hieroglyphs) shows that the monument became buried in the desert before the time of Khafre. More modern theories say that the Sphinx appears constructed more in the style of Pharaoh Khufu, who was Khafre's father.

Khafre's Causeway, in particular, appears to have been built with an existing structure in mind and that could have only been the Sphinx. Another more fringe theory is that the water erosion on the Sphinx suggests construction during a time when heavy rain was common in Egypt, thus putting its construction somewhere between 4000 and 3000 BC.

© Derek Meyer - The Sphinx and Khafre's Causeway

Why was the Great Sphinx Built?

If the Sphinx was truly built during the reign of Khafre, then it is likely that it was built for that pharaoh. Keeping in mind that the Sphinx is only one of several structures erected as part of the deceased king and sun god cult, the monument may have had the purpose of connecting the dead pharaoh with the sun god. The translation of the Egyptian term for sphinx is "living image of Atum." Atum was both the god of creation and the setting sun.

A Lion's Body

Perhaps the most notable aspect of the Great Sphinx's appearance is that it possesses a lion's body and a human face and head. This appearance is only one of many forms the sphinx has taken. It is the human head of the Sphinx that tends to be the subject of debate. The question is whether the head was meant to be a man or a woman and whether the face was typically African.

Some early drawings make the Sphinx look very definitely female, while others make it look very definitely male. Complicating the issue is the fact that at some point, something or someone removed the nose, as well as the lips. The flat profile of the face makes it difficult to tell how the Sphinx originally appeared.

A fringe theory offered by surgeon Hutan Ashrafian says that the human inspiration behind the statue may have been a person with prognathism (refers to a protruding jaw), which is a condition creating lion-like features and a flat profile.

Two authors, Graham Hancock and Robert Bauval, connect the sphinx to astrology. They claim that the lion shape is a reference to the constellation of Leo, the pyramids at Giza a reference to Orion and the Nile a reference to the Milky Way. In general these claims are regarded as pseudo science and have been refuted.

© Norman Walsh - The Great Sphinx

Construction of the Great Sphinx

The Great Sphinx of Giza was constructed out of one large limestone ridge, measuring 241 feet long and 66 feet tall. This stratum varies in color from soft yellow to hard gray. The body of the Sphinx was constructed out of the softer, yellow stone, while the head was made from the harder gray stone. Other than the missing nose and lips of the Sphinx, the head remains the most defining characteristic while the body has suffered from erosion.

The Sphinx's lower body was constructed of huge stone blocks from the base quarry. Engineers used the blocks for the nearby temple masonry as well. Construction began on the Sphinx through excavation around the rock outcrop and removal of the resulting huge blocks. The monument was then carved out of the exposed rock. Because of this method of construction, modern carbon dating has proven useless in identifying the Sphinx's exact date of construction.

There were three tunnels built in the Sphinx, but the passage of time has left the destinations unreachable and the tunnels themselves seem to basically stop short. Because of the limited resources and writing found on and around the sphinx, very little else is known about the structure (hence the " Riddle of the Sphinx"). All that we can be sure of is its immensity and the level of craftsmanship required to build it.

© Cary Bass-Deschenes - Detail of the Great Sphinx

Mythology of the Sphinx

In mythology, the Sphinx is a monster with at least a lion's body and human head. In some traditions, the Sphinx also has wings like a great bird. The Greek Sphinx had a woman's head, while in Egyptian mythology, it had a man's head. The Sphinx was a cruel and ravenous monster in Greek mythology, often asking riddles and eating those who could not give the correct answer.

In contrast, the Egyptian Sphinx was largely viewed as benevolent and as a guardian.

The Greek Sphinx was also often depicted as a guardian, but a merciless one. Probably the most well-known Sphinx outside of the Egyptian statue, the Greek Sphinx was actually a single sphinx guarding the entrance of the city of Thebes. Considered a demon of doom and destruction, the Greek Sphinx had the head of a woman, the body of a lion, wings of an eagle and a serpent for a tail.

Discovery and Restoration

Restoration of the Great Sphinx was first commissioned in about 1400 BC by Thutmose IV. He ordered a team to dig out the buried front paws and then placed a slab of granite later called the Dream Stele. It is thought that Ramesses II may have ordered a second excavation during his time between 1279 and 1213 BC.

The first modern attempt at digging out the Sphinx came in 1817 AD. This dig completely uncovered the chest of the Sphinx. Between 1925 and 1936, the entire Sphinx was finally dug out. Engineers restored the Sphinx's head in 1931 upon orders from the Egyptian government.

Restoration of the Sphinx continues today, though some of the restoration masonry employed has done more harm than good. Deterioration of the layers on the Sphinx continues, especially on the chest area.

© superblinkymac - Restoration Works at the Great Sphinx

Quick Facts About the Great Sphinx of Giza

The Great Sphinx is a massive stone carving of a mythological creature with the head of a man and body of a lion.

The sculpture sits on the west bank of the Nile in a shallow depression as part of the Giza Necropolis area.

The Sphinx bears no inscriptions as to who built it or when or why.

The Sphinx is commonly thought to have been built around 2500 BC, but may be much older.

Various attempts at restoration have been made, but the Sphinx continues to deteriorate naturally.

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Looming over the West bank of the Nile River in Egypt, the Great Sphinx of Giza is a massive limestone statue in the likeness of a mythical creature called a sphinx. Often simply referred to as "the Sphinx" in English; in Arabic its name literally translates as "Father of Dread."

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The Leaning Tower of Pisa is a building in Pisa, Italy. It is a bell tower. It is famous because it is not vertical. The tower was once leaning more and more to the ground, but recently much restoration work has been done to stop it from falling over completely. There was scaffolding all around the tower for 20 years. On 26 April 2011, the last bit of scaffolding was removed so that the tower can be seen properly again.

The height of the tower is about 56 metres from the ground. Its weight is about 14,500 tonnes. It now leans at about 3.99 degrees. The tower has 294 steps.

When the second floor was built in 1178, the tower started to lean. This was because it had a small three-meter foundation in soft soil. The design of this tower was bad from the beginning. Construction was stopped for almost 100 years because the people of Pisa were often at war with Genoa, Lucca, and Florence.

Like the Roman Colosseum, the Leaning Tower of Pisa is one of the seven wonders of the medieval world that is located in Italy.

There has been controversy about the real identity of the architect of the Leaning Tower of Pisa. For many years, the design was attributed to Guglielmo and Bonanno Pisano, a well-known 12th-century resident artist of Pisa, famous for his bronze casting, particularly in the Pisa Duomo. Pisano left Pisa in 1185 for Monreale, Sicily, only to come back and die in his home town. A piece of cast bearing his name was discovered at the foot of the tower in 1820, but this may be related to the bronze door in the façade of the cathedral that was destroyed in 1595. A 2001 study seems to indicate Diotisalvi was the original architect, due to the time of construction and affinity with other Diotisalvi works, notably the bell tower of San Nicola and the Baptistery, both in Pisa.

Construction

Construction of the tower occurred in three stages over 199 years. Work on the ground floor of the white marble campanile began on August 14, 1173 during a period of military success and prosperity. This ground floor is a blind arcade articulated by engaged columns with classical Corinthian capitals.

The tower began to sink after construction had progressed to the second floor in 1178. This was due to a mere three-metre foundation, set in weak, unstable subsoil, a design that was flawed from the beginning. Construction was subsequently halted for almost a century, because the Republic of Pisa was almost continually engaged in battles with Genoa, Lucca, and Florence. This allowed time for the underlying soil to settle. Otherwise, the tower would almost certainly have toppled. In 1198, clocks were temporarily installed on the third floor of the unfinished construction.

In 1272, construction resumed under Giovanni di Simone, architect of the Camposanto. In an effort to compensate for the tilt, the engineers built upper floors with one side taller than the other. Because of this, the tower is curved. Construction was halted again in 1284 when the Pisans were defeated by the Genoans in the Battle of Meloria.

The seventh floor was completed in 1319. The bell-chamber was finally added in 1372. It was built by Tommaso di Andrea Pisano, who succeeded in harmonizing the Gothic elements of the bell-chamber with the Romanesque style of the tower. There are seven bells, one for each note of the musical major scale. The largest one was installed in 1655.

After a phase (1990-2001) of structural strengthening, the tower is currently undergoing gradual surface restoration, in order to repair visible damage, mostly corrosion and blackening. These are particularly pronounced due to the tower's age and its exposure to wind and rain.

On January 5, 1172, Donna Berta di Bernardo, a widow and resident of the house of dell'Opera di Santa Maria, bequeathed sixty soldi to the Opera Campanilis petrarum Sancte Marie. The sum was then used toward the purchase of a few stones which still form the base of the bell tower.

On August 9, 1173, the foundations of the tower were laid.

Nearly four centuries later Giorgio Vasari wrote: "Guglielmo, according to what is being said, in [this] year 1174 with Bonanno as sculptor, laid the foundations of the bell tower of the cathedral in Pisa."

On December 27, 1233, the worker Benenato, son of Gerardo Bottici, oversaw the continuation of the construction of the bell tower.

On February 23, 1260, Guido Speziale, son of Giovanni, a worker on the cathedral Santa Maria Maggiore, was elected to oversee the building of the tower.

On April 12, 1264, the master builder Giovanni di Simone and 23 workers went to the mountains close to Pisa to cut marble. The cut stones were given to Rainaldo Speziale, worker of St. Francesco.

Giorgio Vasari indicated that Tommaso di Andrea Pisano was the designer of the belfry between 1360 and 1370.

One possible known builder of Pisa Tower was Gerardo di Gerardo. His name appears as a witness to the above legacy of Berta di Bernardo as "Master Gerardo", and as a worker whose name was Gerardo.

A more probable builder was Diotisalvi, because of the construction period and the structure's affinities with other buildings in Pisa, but he usually signed his works, and there is no signature by him in the bell tower.

Giovanni di Simone was known to be heavily involved in the completion of the tower, under the direction of Giovanni Pisano, who at the time was master builder of the Opera di Santa Maria Maggiore. Di Simone could be the same Giovanni Pisano who completed the belfry tower.

History following construction

Galileo Galilei is said to have dropped two cannonballs of different masses from the tower to demonstrate that their speed of descent was independent of their mass. However, the only primary source for this is the biography Racconto istorico della vita di Galileo Galilei (Historical Account of the Life of Galileo Galilei), written by Galileo's secretary Vincenzo Viviani and published in 1717, long after Viviani's death.

During World War II, the Allies suspected that the Germans were using the tower as an observation post. A U.S. Army sergeant sent to confirm the presence of German troops in the tower was impressed by the beauty of the cathedral and its campanile, and thus refrained from ordering an artillery strike, sparing it from destruction.

Numerous efforts have been made to restore the tower to a vertical orientation or at least keep it from falling over. Most of these efforts failed; some worsened the tilt. On February 27, 1964, the government of Italy requested aid in preventing the tower from toppling. It was, however, considered important to retain the current tilt, due to the role that this element played in promoting the tourism industry of Pisa.

A multinational task force of engineers, mathematicians, and historians gathered on the Azores islands to discuss stabilisation methods. It was found that the tilt was increasing in combination with the softer foundations on the lower side. Many methods were proposed to stabilise the tower, including the addition of 800 tonnes of lead counterweights to the raised end of the base.

The tower and the neighbouring cathedral, baptistery, and cemetery are included in the Piazza del Duomo UNESCO World Heritage Site, which was declared in 1987.

The tower was closed to the public on January 7, 1990, after more than two decades of stabilisation studies and spurred by the abrupt collapse of the Civic Tower of Pavia in 1989. The bells were removed to relieve some weight, and cables were cinched around the third level and anchored several hundred meters away. Apartments and houses in the path of the tower were vacated for safety. The solution chosen to prevent the collapse of the tower was to slightly straighten it to a safer angle by removing 38 cubic metres (1,342 cubic feet) of soil from underneath the raised end. The tower was straightened by 45 centimetres (17.7 inches), returning to its 1838 position. After a decade of corrective reconstruction and stabilization efforts, the tower was reopened to the public on December 15, 2001 and was declared stable for at least another 300 years. In total, 70 metric tons (77 short tons) of earth were removed.

In May 2008, engineers announced that the tower had been stabilized such that it had stopped moving for the first time in its history. They stated that it would be stable for at least 200 years.

Two German churches have challenged the tower's status as the world's most lop-sided building: the 15th-century square Leaning Tower of Suurhusen and the 14th-century bell tower in the town of Bad Frankenhausen. Guinness World Records measured the Pisa and Suurhusen towers, finding the former's tilt to be 3.97 degrees. In June 2010, Guinness World Records certified the Capital Gate building in Abu Dhabi, UAE as the "World's Furthest Leaning Man-made Tower". The Capital Gate tower has an 18-degree slope, almost five times more than the Pisa Tower; however the Capital Gate tower has been deliberately engineered to slant. The Leaning Tower of Wanaka in New Zealand, also deliberately built, leans at 53 degrees to the ground.

Technical information

Elevation of Piazza del Duomo: about 2 metres (6 feet, DMS)

Height from the ground floor: 55.863 metres (183 ft 3 in), 8 stories

Height from the foundation floor: 58.36 m (191 ft 5.64 in)

Outer diameter of base: 15.484 metres (50 ft 9.6 in)

Inner diameter of base: 7.368 metres (24 ft 2.1 in)

Angle of slant: 3.97 degrees or 3.9 metres (12 ft 10 in) from the vertical

Weight: 14,700 metric tons (16,200 short tons)

Thickness of walls at the base: 2.44 metres (8 ft 0 in)

Total number of bells: 7, tuned to musical scale, clockwise

1st bell: L'Assunta, cast in 1654 by Giovanni Pietro Orlandi, weight 3,620 kg (7,981 lb)

2nd bell: Il Crocifisso, cast in 1572 by Vincenzo Possenti, weight 2,462 kg (5,428 lb)

3rd bell: San Ranieri, cast in 1719-1721 by Giovanni Andrea Moreni, weight 1,448 kg (3,192 lb)

4th bell: La Terza (1st small one), cast in 1473, weight 300 kg (661 lb)

5th bell: La Pasquereccia or La Giustizia, cast in 1262 by Lotteringo, weight 1,014 kg (2,235 lb)

6th bell: Il Vespruccio (2nd small one), cast in the 14th century and again in 1501 by Nicola di Jacopo, weight 1,000 kg (2,205 lb)

7th bell: Dal Pozzo, cast in 1606 and again in 2004, weight 652 kg (1,437 lb)

Number of steps to the top: 296

About the 5th bell: The name Pasquareccia comes from Easter, because it used to ring on Easter day. However, this bell is older than the bell-chamber itself, and comes from the tower Vergata in Palazzo Pretorio in Pisa, where it was called La Giustizia (The Justice). The bell was tolled to announce executions of criminals and traitors, including Count Ugolino in 1289. A new bell was installed in the bell tower at the end of the 18th century to replace the broken Pasquareccia.

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The Leaning Tower of Pisa is a building in Pisa, Italy. It is a bell tower. It is famous because it is not vertical. The tower was once leaning more and more to the ground, but recently much restoration work has been done to stop it from falling over completely.

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Kids learn about the Great Pyramid of Giza of Ancient Egypt including who built it, how big it is, inside the pyramid, the Giza Complex, and interesting facts.

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Iconic Australian Food | 17 Australian Foods You Should Try

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17 of the most iconic Australian foods. When visiting a country you should eat what the locals do, so here's some typical Australian food you should try that's popular with the locals.

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As the name suggests, Sydney Opera House is located in Sydney, Australia. It is a very well recognized and unique structure on the shores of Sydney harbor. It is one of the most famous performing arts center in the world. The building is shaped like sails of a boat. It stands in the middle of the ocean just like a peninsula. The land on which the building stands is called Bennelong point and was once home to a magnificent fort. It is probably the most photographed building in Australia. Over the years, the building has become synonymous with Australia.

Sydney Opera House came to life as a simple suggestion from an Australian man named Eugene Goossens, an influential name in the world of art and theatre in 1940s. He suggested the need for a bigger venue for large theatrical productions. As the performances were getting larger, the venue usually used for such productions - The Sydney town hall, was not proving big enough. It was also Goossens idea that the new opera house should come at up Bennelong point for its outstanding location.

All that decided, in 1955, a design competition was launched in search of an architect skilled enough to design a unique structure that could be used not only for operas but could also be a venue for musical and ballet concerts, meetings and lectures. Architects across the world sent their entries and shared their ideas about the multi venue performing arts centre that could hold thousands of spectators. After a search of nearly two years, in 1957. The winner turned out to be a Danish architect Jorn Utzon and work on the opera house started.

But it was not until 1973 that the opera house opened up. It took almost 15 years, 10,0000 construction workers and $102 million to complete the project. Phew! Guess it was not that easy to build a structure that was so different.

Today, Opera house has become popular world wide because of its groundbreaking modern architecture. It has been often considered as the greatest architectural work of 20th century. That is the reason that although it has opened up as recently as in 1973, it is already a UNESCO World Heritage site. Compare that to the ancient sites like Pyramids of Egypt and Colosseum of Rome.

How unique is this?
The topaz coloured glass used in the Sydney opera house was made to order by a French company in a shade that is used only by the opera house and no other building around the world.

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As the name suggests, Sydney Opera House is located in Sydney, Australia. It is a very well recognized and unique structure on the shores of Sydney harbor. It is one of the most famous performing arts center in the world. The building is shaped like sails of a boat.

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Rising majestically above the African plains, the 20,000-foot Mt. Kilimanjaro has beckoned to climbers since the first recorded summit in 1889. Here are 10 interesting facts to help inspire your own future summit:

10. Mount Kilimanjaro is the tallest mountain on the African continent and the highest free-standing mountain in the world.

9. Kilimanjaro has three volcanic cones, Mawenzi, Shira and Kibo. Mawenzi and Shira are extinct but Kibo, the highest peak, is dormant and could erupt again. The most recent activity was about 200 years ago; the last major eruption was 360,000 years ago.

8. Nearly every climber who has summitted Uhuru Peak, the highest summit on Kibo's crater rim, has recorded his or her thoughts about the accomplishment in a book stored in a wooden box at the top.

7. The oldest person ever to summit Mt. Kilimanjaro was 87-year-old Frenchman Valtee Daniel.

6. Almost every kind of ecological system is found on the mountain: cultivated land, rain forest, heath, moorland, alpine desert and an arctic summit.

5. The fasted verified ascent of Mt. Kilimanjaro occurred in 2001 when Italian Bruno Brunod summitted Uhuru Peak in 5 hours 38 minutes 40 seconds. The fastest roundtrip was accomplished in 2004, when local guide Simon Mtuy went up and down the mountain in 8:27.

4. The mountain's snow caps are diminishing, having lost more than 80 percent of their mass since 1912. In fact, they may be completely ice free within the next 20 years, according to scientists.

3. Shamsa Mwangunga, National Resources and Tourism minister of Tanzania, announced in 2008 that 4.8 million indigenous trees will be planted around the base of the mountain, helping prevent soil erosion and protect water sources.

2. South African Bernard Goosen twice scaled Mt. Kilimanjaro in a wheelchair. His first summit, in 2003, took nine days; his second, four years later, took only six. Born with cerebral palsy, Goosen used a modified wheelchair, mostly without assistance, to climb the mountain.

1. Approximately 25,000 people attempt to summit Mt. Kilimanjaro annually. Approximately two-thirds are successful. Altitude-related problems is the most common reason climbers turn back.
Travel to Africa with WWF.

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Ten Interesting Facts about Mt. Kilimanjaro | Blog Posts | WWF

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Rising majestically above the African plains, the 20,000-foot Mt. Kilimanjaro has beckoned to climbers since the first recorded summit in 1889. Here are 10 interesting facts to help inspire your own future summit: 10. Mount Kilimanjaro is the tallest mountain on the African continent and the highest free-standing mountain in the world.

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Great Barrier Reef Video - The Largest Living Structure on Earth

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The Great Barrier Reef is the largest living structure on Earth, made up of around 2900 individual reefs and 900 islands which stretch over an area of 2600 kilometres. It is home to billions of small organisms known as coral polyps as well as thousands of different species of marine life.

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10 need-to-know things about the Serengeti in Tanzania | Discover Africa Safaris

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The Serengeti could very well be the mecca of all national parks. With wildlife happenings which possess a certain fanfare that could be compared to major sporting events. It's no wonder that the area is a national treasure to the Eastern African country of Tanzania and is situated on the Kenyan border.

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Best Traditional Chinese Dishes: 15 Must-Try China Foods

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Find out what Chinese dishes to try in China (customer favorites): sweet and sour pork, kung pao chicken, fried noodles... See expert intros with pictures.

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Facts & Information - Beautiful World Travel Guide

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The Ngorongoro Crater is a huge volcanic caldera, covering 100 sq. mi (260 sq. km) in Northern Tanzania. Formed approximately 2.5 million years ago when a giant volcano exploded and collapsed in on itself, the Ngorongoro Crater is 2000ft (610m) deep. Endowed with an abundance of wildlife, the crater features almost every animal species present in East Africa.

Interesting facts about the Ngorongoro Crater

Approximately 2.5 million years ago, the Ngorongoro crater was a huge volcanic mountain, rivalling Kilimanjaro in size. This changed when the top of the mountain collapsed in on itself, creating the biggest volcanic caldera in the world.

The park is teeming with wildlife, with animals such as zebra, buffalo, hyenas, wildebeests and lions thriving in the area. There are approximately 30,000 animals, though certain animals (e.g. giraffe and impala) are not present due to difficulties negotiating the crater rim cliffs and insufficient grazing opportunities.

The Ngorongoro Crater was designated a UNESCO World Heritage Site in 1979 as part of the larger Ngorongoro Conservation Area, which includes two other craters.

There are approximately 42,000 Masaii tribe members living within the Ngorongoro Conservation Area. They live off the land, and move in accordance with the needs of their animals (cattle, goats, sheep, donkeys).

Within the Ngorongoro Conservation Area lies the Olduvai Gorge, where Dr. Leakey first discovered the remains of 'handy man' (Homo Hablis), a skeleton showing the initial stage of human evolution. This find is believed to prove that humans originated in Africa. You can learn more about 'handy man' at a museum at the gorge, which now showcases both real and replica artefacts found on site.

Best time to visit the Ngorongoro Crater

There are two distinct weather seasons in the region; a rainy season (November to April) and a dry season (May to October). During the rainy season, animals congregate on the Short Grass Plains to have their young. Between February and March, you can see the Great Serengeti Migration on the plains and a number of spectacular predator/prey interactions.
The dry season is typically best for game viewing as many animals congregate around permanent water sources. However, the Short Grass plains become totally devoid of game during this season. If you visit Empakaai Crater or Lake Ndutu, resident game remains all year round.

Rules to observe

The opening hours are 6am - 6pm daily, with the sole exception being the Seneto Descent Gate, which closes at 4pm.
Only 6-hour safari permits are issued - therefore visitors can only make either a 6-hour morning game drive, or a 6-hour afternoon game drive.
No pets are allowed in the conservation area.
Do not damage or remove any standing vegetation.
All visitors to the Ngorongoro Crater must be accompanied by a licensed guide.
Only authorised vehicles with Safari equipment are permitted in the park. Drivers must remain on authorised tracks only.

Where to stay

There is an abundance of accommodation available on the crater rim, with many safari lodges and camping sites on offer. Lodges range from high-end luxury to more moderately priced establishments.
How to get to the Ngorongoro Crater
International visitors must first fly into the Kilimanjaro International Airport, situated at the base of Mt. Kilimanjaro in Moshi. From here, you can either hop onto a shared shuttle service, take a private taxi, or charter a second flight into Arusha. Arusha is approximately 34mi (55km) from Moshi.

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Ngorongoro Crater Facts & Information - Beautiful World Travel Guide

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The Ngorongoro Crater is a huge volcanic caldera, covering 100 sq. mi (260 sq. km) in Northern Tanzania. Formed approximately 2.5 million years ago when a giant volcano exploded and collapsed in on itself, the Ngorongoro Crater is 2000ft (610m) deep. Endowed with an abundance of wildlife, the crater features almost every animal species present ...

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Learn the history about the Great Wall of China. How it was built and why, including the length and the dynasties that built it.

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Map data provided by IUCN

The panda, with its distinctive black and white coat, is adored by the world and considered a national treasure in China. This bear also has a special significance for WWF because it has been our logo since our founding in 1961.

Pandas live mainly in temperate forests high in the mountains of southwest China, where they subsist almost entirely on bamboo. They must eat around 26 to 84 pounds of it every day, depending on what part of the bamboo they are eating. They use their enlarged wrist bones that function as opposable thumbs.

A newborn panda is about the size of a stick of butter-about 1/900th the size of its mother-but females can grow up to about 200 pounds, while males can grow up to about 300 pounds as adults. These bears are excellent tree climbers despite their bulk.

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Map data provided by IUCN The panda, with its distinctive black and white coat, is adored by the world and considered a national treasure in China. This bear also has a special significance for WWF because it has been our logo since our founding in 1961.

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Looking to throw around some new spices in the kitchen? Check out these Saudi Arabian flavors that will really rock your taste buds. Saudi Arabia has so much going for it in the food department, and it's crazy to think that some people have never tried these dishes before! Radisson Blu Hotel Jeddah has some of the best cuisines right here in the city, so we think it is only fair to share. Here are seven Saudi sensations we know you will love:

1. Kapsa

Starting with the national dish, Kapsa, this is an easy and traditional dish of chicken and rice that gives you that ultimate happy full feeling. Goody Kitchen has a great recipe you can use that calls for Kapsa Spice, which is saffron, cinnamon, black lime, cardamom, nutmeg and bay leaves.

2. Mutabbaq

Originating from Yemen, the word Mutabbaq means 'folded' and that is exactly what this is, a folded pancake. You can get them stuffed full with vegetables for a midday snack from street vendors when in Jeddah, or you can make them at home with this recipe from Asma's Kitchen.

3. Shawarma

A name you are sure to have heard before is Shawarma. This fashion of cooking meat is very popular in Middle Eastern countries with SA being no exception. It originated from Levantine cuisine and is now found all across the world. But you don't need to find a kebab store to enjoy this delicious dish, you can try your own at home and make Chicken Shawarma like The Wanderlust Kitchen.

4. Falafel

Ok. So we all love falafel and it is nothing new, but we wanted to include it anyway, because spicy chickpeas are glorious. You can thank the Egyptians for this tasty vegetarian treat and you can thank Ya Salam Cooking for the recipe.

5. Laban

Laban is a yoghurt drink made to refresh the body especially when the heat is really pounding down. When making Laban you can use the recipe from I have 2 Kitchens. Don't want to drink your yoghurt? Then make it into a dip with spices like above!

6. Saleeg

If you are ever inviting over guests in the Kingdom then Saleeg is considered 'a face saving dish'. Everyone loves it so you can't go wrong. It is similar to risotto but the rice is cooked in milk (somewhat like porridge) and broth and is served with chicken. Check out Cooking With Alia's video on how to make it just right!

7. Maamul

Last but no less tasty is the bite sized Maamul. The word means 'filled' in Arabic and these guys sure are filled with delicious. Maamul are small shortbreads with pistachio or dates or other sweet goodies tucked inside. Traditionally, sweets like these are served with coffee or mint tea so be sure to boil some water while they are in the oven. Here is a great recipe from Culinary Travels.

We hope you enjoy these Saudi dishes as much as we do. Make them at home, fall in love and then book a trip to the Kingdom to taste them first hand.

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Top 7 most delicious Saudi foods to try | Radisson Blu

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Looking to throw around some new spices in the kitchen? Check out these Saudi Arabian flavors that will really rock your taste buds. Saudi Arabia has so much going for it in the food department, and it's crazy to think that some people have never tried these dishes before!

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Think you know Ulu ru and Kata Tju t a? Check your knowledge with these fascinating facts about the park.

How high is Uluru?

Ulu r u rises 348 metres above the surrounding plain. That's higher than the Eiffel Tower in Paris, the Chrysler Building in New York or the Eureka Tower in Melbourne.

How far is it around Uluru?

If you walk right around the base of Ulu r u, you'll discover the rock has a circumference of 9.4 km.

How much does Uluru weigh?

In 2018 the Northern Territory Geological Survey calculated the weight of Ulu ru for the ABC TV series Catalyst.

Their estimate was 1,425,000,000 tonnes - and that's just the part above the ground!

How high is Kata Tjuta?

The tallest dome of Kata Tju t a rises 546 metres above the plain, the same height as the One World Trade Centre building in New York.

When did Uluru-Kata Tjuta become a national park?

Ayers Rock (which we now call Ulu r u) was first declared a national park in 1950.

In 1958, both Ayers Rock and Mount Olga (now Kata Tju ta) were excised from an Aboriginal reserve to form the Ayers Rock-Mt Olga National Park. The park's name was changed to Ulu ru and Kata Tju t a (Ayers Rock-Mt Olga) National Park in 1977.

In 1985, after more than 35 years of campaigning, A n angu were recognised as the traditional owners of the park and handed back the deeds to their homelands.

The park was officially renamed Ulu ru-Kata Tju t a National Park in 1993.
Read more about the history of Uluru-Kata Tjuta National Park
Who owns Uluru and Kata Tjuta?

A nangu own Ulu ru and Kata Tju t a and lease the land to the Australian Government.

Parks Australia and A nangu work together as partners, jointly managing the national park using a mix of modern science and traditional knowledge.

How long have Aboriginal people lived in the Uluru-Kata Tjuta area?

A n angu have lived and managed this country for many millennia. Archaeological evidence shows that Aboriginal people have inhabited Central Australia for more than 30,000 years.

Who were the first non-Aboriginal people to see Uluru and Kata Tjuta?

In 1872, a party led by the explorer Ernest Giles spotted Kata Tju t a during their travels through Central Australia.

The following year, explorer William Gosse became the first European to see Ulu r u.
Read more about the history of Uluru-Kata Tjuta National Park
Do Aboriginal people still live traditionally?

Ulu ru-Kata Tjtua is a living cultural landscape. A n angu are still guided by (law) to keep their culture and country strong. This is something that has never changed.

If you visit Ulu ru you may see people dot painting, performing inma (traditional dance and song), telling Tjukurpa stories or gathering bush tucker.
Find out more about Anangu culture
Is it always hot and dry in the park?

In summer it can get really hot, with temperatures as high as 47°C during the day. But during winter the overnight temperature can drop to −7°C .

You might be surprised to learn that the park also gets around 300 mm of rainfall every year.
Find out more about our seasons
How many different types of animals live in Uluru-Kata Tjuta National Park?

There are a lot of animal species in the park, including 21 different mammals, 73 reptiles, 178 birds and 4 desert-dwelling frogs.

Is it true that there are shrimps living at Uluru?

Sometimes. After heavy rains, small, tadpole-like crustaceans called shield shrimps ( Triops australiensis) hatch in temporary waterholes and rock pools in the park.

When the water dries up, the shield shrimp eggs also dry up and can remain dormant for several years until the next big rainfall.

Shield shrimp

How many different types of plants are there in Uluru-Kata Tjuta National Park?

There are more than 400 different plant species growing in the park. Many of these plants have traditional uses as bush foods, tools or medicine.

How many people visit Uluru-Kata Tjuta National Park?

Every year more than 250,000 people come from all over the world to experience the natural and cultural wonders of Ulu ru and Kata Tju t a.

Would you like to be one of them? Start planning your trip today!

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Think you know Ulu ru and Kata Tju t a? Check your knowledge with these fascinating facts about the park. Ulu r u rises 348 metres above the surrounding plain. That's higher than the Eiffel Tower in Paris, the Chrysler Building in New York or the Eureka Tower in Melbourne.

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The Yellow Mountains is a major tourist attraction in China. My guidebook says that "it should be on the itinerary of every traveller in China." Still I was the only Westerner in sight. (I went about 10 days without seeing another westerner.)

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Al-Masjid al-Ḥarām ( المسجد الحرام "The Sacred Mosque"), is the largest mosque in the world. It is in the city of Mecca. It surrounds the Kaaba (the place which Muslims face while offering daily prayers). It is considered the holiest place on Earth by Muslims. The mosque is also known as the Grand Mosque.

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Jeddah has long been a port city. Even before being designated the port city for Mecca, Jeddah was a trading hub for the region. In the 19th century, goods such as mother-of-pearl, tortoise shells, frankincense, and spices were routinely exported from the city.

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Jeddah Tower, previously known as Kingdom Tower and Mile-High Tower, is a skyscraper on hold on the north side of Jeddah, Saudi Arabia. It is planned to be the world's first 1 km (3,281 ft) high building, and the centrepiece and first phase of a development and tourist attraction known as Jeddah Economic City.

Initial plans called for a mile-high structure, but the geology of the area proved unsuitable. The current design incorporates many unique structural and aesthetic features. The creator and leader of the project is Saudi Arabian prince Al-Waleed bin Talal, a grandson of Ibn Saud, and nephew of the Kings of Saudi Arabia before him.

The building has been scaled down from its initial one mile high (5,280 ft) proposal, which was never fully designed, to a height of at least 1,000 metres (3,281 ft). At about one kilometre, Jeddah Tower would still be by far the tallest building or structure in the world to date.

Jeddah Tower's 50-hectare (120-acre) plot with surrounding buildings will be the first of a three phase Jeddah Economic City development. The three phase project proposed for a large area of undeveloped waterfront land. The area is located roughly 20 km (12 mi) north of the port city of Jeddah.

The development is envisioned to grow into a new district of Jeddah. The second phase of the project will be the infrastructure development needed to support the city, and the third phase has not yet been revealed.

The focal point of the development and Jeddah Tower's primary use will be to house a Four Seasons hotel, Four Seasons serviced apartments, Class A office space, and luxury condominiums. The tower will also have the world's highest observatory.

Images for kids

In Spanish: Jeddah Tower para niños