Podcasts about universal exposition

This year, Catalonia and Japan are strengthening their ties with a yearlong celebration, including Catalan Week in Japan, taking place from May 27 to June 1 at the Universal Expo in Osaka. This week on Filling the Sink we explore the relationship between both territories and visit the Expo to find out how Catalonia is promoting its culture. Head of Catalan News Gerard Escaich Folch joins host Beth Cohen to explore the concept of the Universal Exposition and its impact on the host cities, highlighting the monuments in Barcelona which are relics of the 1888 and 1929 Expos. We look back over the historical relationship between Catalonia and Japan, which dates back to the 16th century with a visit from Japanese Christian travelers Tensho Ken-oh Shisetsu dan to the Montserrat monastery. Our ACN correspondents in Osaka bring us all the details of the Expo activities, from pa amb tomàquet workshops to wine tasting, virtual reality tourist visits, videos on the history of Barça, a lesson on how to paint like Miró, and interactive architecture exhibits.  We hear from Michelin-star chefs Carme Ruscadella and Joan Roca, who are ambassadors to the event, and catch up with Yoshiaki Matsumoto, leader of a Catalan rumba group in Japan. We also hear from some Japanese citizens celebrating Catalan culture in Osaka. This week, our Catalan phrase is “Fer-ne cinc cèntims  - “To make five cents of it,” which means to briefly resume something, keeping it short and sweet.

Many of the specific features we associate with Paris today – impressive sites like the Eiffel Tower and Sacré Coeur, French cinemas, and even the distinguished Art Nouveau Metro entrances – were born out the period of the Belle Époque. This era, which lasted from the later 19th century up to the beginning of World War I, is oft characterized as one of pleasure, wealth, and beauty.But it was also an era riven by political unrest, plagued by many of the issues the contemporary world contends with today, with the rise of radical political factions that resorted to extreme protests and violence to achieve their This can be seen in the construction of the Basilica of the Sacré-Coeur, symbol of reactionary French Catholicism, and the Eiffel Tower, centerpiece for the Universal Exposition of 1889—both of which were the result of significant technological progress. That progress also brought electricity (Paris became “the city of light”) as well as industrial displacement, already underway with the other construction projects of Baron Georges Haussmann.To explore these themes is today's guest, Mike Rappaport, author of “City of Light, City of Shadows, Paris in the Belle Époque.”  We explore social pressure from both right and left to address the deepening sense of social injustice and inequalities in the form of violent anarchism and syndicalism.

The Italian chef Massimo Bottura may be a big dreamer, but he's also a firmly grounded-in-the-earth operator. Based in Modena, Italy, Bottura is famous for his three-Michelin-starred restaurant, Osteria Francescana, which has twice held the top spot on the World's 50 Best Restaurants list. He also runs Food for Soul, a nonprofit dedicated to promoting social awareness about food waste and world hunger. With its first Refettorio opened in 2015, Food for Soul now runs a network of 13 Refettorios around the world—from Paris to San Francisco to Naples—designed to serve people in need via food-recovery programs. In 2019, with his wife, Lara Gilmore, he also opened Casa Maria Luigia, a hospitality concept in the Emilian countryside that became the jumping-off point for their new recipes-slash-interiors book, Slow Food, Fast Cars (Phaidon). In everything he does, Bottura keeps the tradition of the Emilia-Romagna region alive while constantly imagining and executing new possibilities.On this episode, Bottura discusses the art of aging balsamic vinegar; his vast collection of thousands upon thousands of vinyl records; his deep love of Ferraris, Lamborghinis, and Maseratis; and how he thinks about the role of time, both literally and philosophically, in and out of the kitchen.Special thanks to our Season 9 presenting sponsor, L'École, School of Jewelry Arts.Show notes:Massimo Bottura[03:27] Food for Soul[03:27] Refettorio Harlem[03:27] Refettorio Ambrosiano[03:46] Universal Exposition in Milan[15:36] Carlo Petrini[10:40] Gastromotiva[12:30] “Chef Massimo Bottura on Why the Future of Food is in Our Trash”[15:22] Slow Food, Fast Cars[15:36] Trattoria del Campazzo[56:07] Casa Maria Luigia[58:50] Osteria Francescana[41:32] Cavallino[41:32] Lo Mejor de la Gastronomia[43:30] Joseph Beuys[43:30] Lara Gilmore[1:01:42] Tortellante

35 years ago this week the Musée d'Orsay opened to the impressionist, loving public for the first time. It's hard to image a time when the museum wasn't part of the landscape of central Paris with the lovely clocks standing over the Seine. The first stone of the Palais d'Orsay was laid April 4, 1810 but the fall of Napoleon would delay the finish until 1838. The Council d'Etat decided to move in to finally complete the building in 1842. Less than three decades later the beautiful building would be destroyed. On the night of May 23, 1871 the fires of the Commune engulfed the building and for 27 years the burnt out remains of the Palais d'Orsay remained. In 1898 it was finally destroyed and while Paris was in the heyday of the Belle Epoque, the upcoming 1900 Universal Exposition was quickly approaching and a central train station was needed. French architect Victor Laloux was selected to create the first electric train station complete with a 370 room hotel. The metal structure was covered in stone and would only take a record  2 years to complete, with men working around the clock. Laloux was tasked with creating a building that would fit into its elegant surroundings as well as balance with the Musée du Louvre seen just across the Seine. Running for almost 40 years, with over 200 trains a day it would stop in 1939 and again a team of people would argue over what to do with it.On October 20, 1977 it was decided to turn the former station into a museum, bridging the Louvre to the Centre Pompidou. Three architects, Colbac, Bardon & Philippon embraced the structure that Laloux designed, keeping his many elements including the stone roses that rise up the walls. The salles and aisle was completely reimagined and now filled with art from 1848-1914 much of which once graced the salles of the Louvre. On October 9, 1986, the doors of the Orsay were opened to the public and today thousands of people come each day to see the art of Van Gogh, the Impressionists and statues of the Second Empire.  The idea of taking a building associated with noise and movement and turning it into one of quiet reflection and beauty is something only the French know how to do. More info and photos: https://www.claudinehemingway.com/paris-history-avec-a-hemingway-podcast-1Support Claudine on Patreon and get more of Paris and all her stories and benefits like discounts on her tours, custom history and exclusive content  https://www.patreon.com/bleublonderougefacebook https://www.facebook.com/BleuBlondeRougeInstagram https://www.instagram.com/claudinebleublonderouge/Join us every Sunday for a LIVE walk through Paris filled with history https://www.claudinehemingway.com/eventsSign up for the weekly Blue Blonde Rouge newsletter  https://view.flodesk.com/pages/5e8f6d73375c490028be6a76 Claudine Hemingway Bleu, Blonde, Rouge Author & historianPodcast La Vie Creative, Paris History Avec a Hemingway Hemingway tours of ParisClaudineHemingway.comIG @claudinebleublonderougeFB @bleublonderouge Support the show (https://www.patreon.com/join/Laviecreative)

Grace and Linnea are covering the Heritage Minute classic (and one of Grace's favourites): Expo 67! The 1967 International and Universal Exposition or Expo 67, as it was commonly known, was a general exhibition, Category One World's Fair held in Montreal, Canada, from April 27 to October 29, 1967. It is considered to be the most successful World's Fair of the 20th century with the most attendees to that date and 62 nations participating. Island building, nationalist movements, and Newfoundland buying Czechoslovakian pavilions? Yep, we cover it all.minutewomenpodcast.ca

It’s GUESTEMBER, y’all! We’re joined by Holly Ahronheim, who uses her Jeopardy! experience to expose us to World’s Fairs– in particular, the 1967 International and Universal Exposition. Later, enjoy a quiz on things that debuted at a World’s Fair!. . . [Music: 1) Young Canada Singers, “Expo 67 – Canada (The Centennial Song),” written by Bobby Gimby, 1967; 2) Frau Holle, “Ascending Souls,” 2017. Courtesy of Frau Holle, CC BY-NC 3.0 license.]

Hey Weight Loss Nation! It’s Ground Hog Day! Punxsutawney Phil saw his shadow this morning…..so……. that means 6 more weeks of winter! It’s also Concoction Friday Nation! Today……I’m talking about how healthy Peanut Butter is! www.TheWeightLossNation.com Become a member of Weight Loss Nation Tampa Bay today....for only $20.18 a month for the next 12 months! Here's the link:  Weight Loss Nation Tampa Bay Members  Today's show is sponsored by Allison Hollister - Licensed Massage Therapist, who specializes in Therapeutic Bodywork Therapy in Tampa, FL. If you are in PAIN, and you cannot move your body.....YOU need to call Allison Hollister. She will get rid of the source of your pain, so you can start doing activiites that you love to do! Live in Tampa? Contact Allison at AlliHollister@gmail.com or schedule an appointment at 813-417-3628 Peanut Butter is one of my favorite satisfying foods to eat.                                               Today, we take it for granted on how easy it is to go from the thought of… ”I feel like eating some peanut butter” ……… to either walking into the kitchen and opening up a jar or having it delivered to your door within 2 hrs. by ordering a jar on Amazon Pantry. Peanut Butter is a healthy food and we have Four Men to thank for bringing us this delicious food we enjoy today The four men are: Marcus Gilmore Edson of Canada, John Harvey Kellogg, Ambrose Straub of St. Louis, Missouri and chemist Joseph Rosefield. In 1884, Marcus Edson developed a process to make peanut paste by “milling” roasted peanuts between two heated plates. A year later, The famous cereal maker, Kellogg, received a patent for a technique he developed for making peanut butter with raw peanuts in 1895. Dr. Straub is responsible for patenting a peanut butter making machine in 1903. Peanut butter was introduced to audiences at the 1904 Universal Exposition in St. Louis at C.H. Sumner’s concession stand. Now….96 years later… the man responsible for bringing us peanut butter the way we know and love today… was Joseph Rosefield.   In 1922, through homogenization, Rosefield was able to keep peanut oil from separating from the peanut solids. The rest they say……..is history! Have you ever heard someone say……”They get along like oil and vinegar! What that means….is that oil and vinegar generally don’t mix well together.                        That’s why most Milk is HOMOGENIZED. The physical process breaks down the fat molecules in cream into smaller ones, so that the smaller fat molecules can spread evenly throughout the milk.  This allows the cream and milk to stay together. The same thing is done with Peanut Butter. HOMOGENIZATION allows the oil in peanut butter to mix with the crushed peanuts. Rosefield later sold the patent to a company that began making Peter Pan peanut butter. Rosefield decided to go into the Peanut Butter business for himself …..selling the Skippy peanut butter brand through his Rosefield Packing Company. He also supplied peanut butter for military rations during World War II NOW……let’s take a look at different kinds of Peanut Butter. I grew up on Skippy Peanut Butter or Jif Peanut Butter. Whichever my mom had a coupon for. Now that I’m living a healthy lifestyle…..regular Skippy or Jif Peanut Butter wouldn’t be one of the healthiest choices to make. Let’s take a look at a jar of  Jiff creamy peanut butter…… Here are the ingredients…… Roasted Peanuts and Sugar. Contains 2% or less of……Molasses,.,,Fully Hydrogenated Vegetable Oil …..which means hydrogen is added to break down the fat molecules to produce a more solid saturated fat. The process of Fully hydrogenated produces NO TRANS FATTY ACIDS, which is less harmful to your body than Partially hydrogenated fats. The serving size is  2 Tablespoons. There are 190 calories per serving. Total Fat is 16gms                                                                        Contains  2.5 gms of saturated fat  & there are NO Trans Fat. Saturated fats are simply fats that stay solid at room temperature. We see mostly saturated fats in animal fat. The marbled fat you see in a steak or the fat on a piece of chicken. Trans fat which are also known as Trans Fatty Acids….. when Hydrogen is added to the oil to help make it a solid. You see Trans Fats in Margarine or Crisco Oil. There is NO Cholesterol …..one serving has 105mg of Sodium. There are 8gms of Total Carbs…….there are 2gms of Fiber ……and……3gms of Sugar, which is ADDED. There is 7 gms of Protein in a serving Each serving contains ….20% Niacin…..10% Vitamin E …..4% Iron….and…..2% Riboflavin. Since the Jiff Peanut Butter is Fully Hydrogenated…..you do not have to refrigerate it. You can store it in your pantry and the peanut butter will stay a solid. Now……let’s look at my favorite peanut butter. I LOVE the brand “Once Again” The Once Again Company began in 1976 in rural Nunda, NY.    The company is “Employee-Owned”  I LOVE THAT! I happen to love…. the Once Again Creamy Peanut Butter Here are the ingredients: Dry Roasted Blanched Organic Peanuts, Salts. That’s it. That’s the ingredients Peanut Butter should have ……Period! No Fully Hydrogenated Vegetable Oil…….so that means the Oil and Peanut butter IS separated. You will need to “Stir” the Peanut Butter to mix the oil and peanut butter. I refrigerate the peanut butter after stirring and that helps keep the peanut butter a solid. Now for the nutritional value ……. Serving Size is the same =  2 Tablespoons There are 201 Calories per serving. Total Fat is 16 gms Saturated Fat is 3 gms and there is NO TRANS FATS There is NO Cholesterol and each serving has 50mg of salt. There are a total of 7gms of carbs…….2 gms of Fiber ….and…..2 gms of sugar. There is 9 gms of Protein! Each serving has … 10% Folate……4% Potassium…..4% Iron…. And 2% Calcium If you are interested in buying “Once Again” Peanut Butter….. go to their website  You can buy Once Again products on line at www.onceagainnutbutter.com  If you would rather shop and buy “Once Again” Peanut Butter at a local supermarket near you…….. you can buy it in a Whole Foods market or Sprouts…..or in a local Health Food store near you. If you are looking for a more “familiar” brand of Peanut Butter that is healthy for you…..I found that “Smuckers” Natural Creamy Peanut Butter” will pass the test. Here’s the nutritional information on Smuckers Smuckers Natural Creamy Peanut Butter. PER 2 TBSP: 200 calories, 16 g fat (2.5 g saturated), 90 mg sodium, 6 g carbs, 2 g fiber, 1 g sugar, 8 g protein Ingredients: Peanuts, contains 1% or less of salt Made with no hydrogenated oils, this is the best mainstream brand of peanut butter on the market. You can find it any supermarket. Eat Peanut Butter every day if you want. ONE Tablespoon right out of the jar always satisfies me …….. or you can put ½ to 1 Tablespoon into a smoothie.  You can always make a traditional Peanut Butter & Jelly Sandwich by using “Dave’s Killer Bread” and “Crofters” Organic Concord Grape Spread.  With Organic Concord Grapes and 8gms of sugar compared to Welch’s Concord Grape Jelly which has 11gms of sugar per serving along with corn syrup and High Fructose Corn Syrup…..you need to read your labels in order to eat healthy!   Crofters website is http://www.croftersorganic.com In order to celebrate National Peanut Butter Day and EVERYDAY you want Peanut Butter……..grab a healthy jar and eat a Tablespoon Full!   Ready to join Weight Loss Nation Tampa Bay! For a limited time, you can join Weight Loss Nation Tampa Bay for only $20.18 a month for the next twelve months. After Valentine’s Day……the regular monthly price of $39.99 is in effect. You can also join as a “Lifetime Member” of Weight Loss Nation now…for a one time fee of only $299.00! After Valentine’s Day…….which is February 14, 2018…..the price goes back up to it’s regular price of $449.00! As a Weight Loss Nation listener, we are celebrating the Launch of Weight Loss Nation Tampa Bay! You can email me at  Support@WLNTB.com and tell me you want to become a Weight Loss Nation Tampa Bay Member. Put the secret code – TAMPA2018 into the email and I’ll make sure you join Weight Loss Nation Tampa Bay for just $20.18 a month, for the next 12 months! Join us and join the community that LIVES a Healthy Lifestyle for Life! www.TheWeightLossNation.com   Thanks to Pachyderm for the great music of "Happy Song" THAT’S IT FOR TODAY WLN! UNTIL NEXT TIME……HAVE YOURSELF A VERY HAPPY, HEALTHY & PROSPEROUS WEEK!

This necklace shows fine workmanship in the techniques of filigree (intricate patterns made from thin strands of metal) and hand-embossing (hammering out a design in relief). At the 1867 Universal Exposition in Paris, Eugène Fontenay won praise for Neo-Greek jewelry like this. In admiring and emulating the remarkable skill of ancient goldsmiths, Fontenay helped initiate the 19th-century archeological style.

with Ahmet Ersoyhosted by Susanna FergusonDownload the podcastFeed | iTunes | GooglePlay | SoundCloudWhat happens when we encounter "Orientalist" aesthetics outside the West? In the late nineteenth century, a cosmopolitan group of Ottoman architects turned to modern forms of art history writing to argue that synthesis and change stood at the heart of a particularly "Ottoman" architectural aesthetic. Working together, these writers produced the first text of modern art history writing in the Ottoman empire, the Usul-ı Mi'marî-yi Osmanî or The Fundamentals of Ottoman Architecture. This volume was published simultaneously in Ottoman Turkish, French and German for the Universal Exposition or World's Fair in Vienna in 1873. In this episode, Ahmet Ersoy explores the making of this text, its arguments, and its implications for understanding the relationship of the late-Tanzimat Ottoman Empire with Europe, its own cosmopolitan "hyphenated-Ottoman" intellectuals, and historical imagination.« Click for More »

Monocle Films visits the national pavilions at the Universal Exposition – hosted this year by the city of Milan – to see how countries use this global stage to grow their businesses and brands.