0_Wizard
I know what a vegan is, it is short for vegetarianism and it started in ancient Greece, what do you think about vegans?
Vegetarianism has its roots in the civilizations of ancient India and ancient Greece.
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History of vegetarianism
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Veganism
Veganism is both the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals. A follower of either the diet or the philosophy is known as a vegan ( ). Distinctions are sometimes made between several categories of veganism. "Dietary vegans" (or strict vegetarians) refrain from consuming animal products, not only meat but also eggs, dairy products and other animal-derived substances. The term "ethical vegan" is often applied to those who not only follow a vegan diet but extend the philosophy into other areas of their lives, and oppose the use of animals for any purpose.
Vegetarianism
Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, and the flesh of any other animal), and may also include abstention from by-products of animal slaughter. Vegetarianism may be adopted for various reasons. Many people object to eating meat out of respect for sentient life. Such ethical motivations have been codified under various religious beliefs, as well as animal rights advocacy. Other motivations for vegetarianism are health-related, political, environmental, cultural, aesthetic, economic, or personal preference. There are variations of the diet as well: an ovo-lacto vegetarian diet includes both eggs and dairy products, an ovo-vegetarian diet includes eggs but not dairy products, and a lacto-vegetarian diet includes dairy products but not eggs.
Vegetarianism by country
This article deals with vegetarianism and veganism by country, comparing the prevalence of vegetarianism and veganism in each country when sources are available by the number of vegetarians and vegans, and listing food standards, laws and general cultural attitudes. Some countries have strong cultural or religious traditions that promote vegetarianism, such as in India, while in other countries secular ethical concerns dominate, including animal rights and environmental protection, along with health concerns. In many countries, food labeling laws make it easier for vegetarians to identify foods compatible with their diets.
Vegetarianism and religion
Vegetarianism is strongly linked with a number of religions that originated in ancient India (Jainism, Hinduism and Buddhism). In Jainism, vegetarianism is mandatory for everyone; in Hinduism and Mahayana Buddhism, it is advocated by some influential scriptures and religious authorities. Comparatively, in the Abrahamic religions (Judaism, Christianity, and Islam), the Bahá'í Faith and Dharmic religions such as Sikhism, vegetarianism is not promoted by mainstream authorities, although in all these faiths there are small groups actively promoting vegetarianism on religious grounds. Most Indian religions have philosophical schools that forbid consumption of meat and Jainism institutes an outright ban on the same.
History of vegetarianism
Vegetarianism has its roots in the civilizations of ancient India and ancient Greece. Vegetarianism is the theory and practice of voluntary non-consumption of the flesh of any animal (including sea animals), with or without also eschewing other animal derivatives (such as dairy products or eggs). The earliest records of vegetarianism as a concept and practice amongst a significant number of people concern ancient India and the ancient Greek civilizations in southern Italy and Greece. In both instances the diet was closely connected with the idea of nonviolence toward animals (called "ahimsa" in India), and was promoted by religious groups and philosophers.
List of vegetarian festivals
This is a list of vegetarian and vegan festivals, held in numerous locations around the globe to promote veganism and/or vegetarianism among the public and support and link individuals and organizations that practice, promote or endorse veganism or vegetarianism. Many of them are also food festivals and/or music festivals and can also contain edutainment. Vegfest 2015 was organized by the Vegetarian Association of Ghana. Hong Kong Vegfest started in 2013 organized by the Hong Kong Vegan Association. The festival organisers stipulate only vegan products be offered at the event by vendors. Admission is free to attendees.
Vegaphobia
Vegaphobia (or vegephobia) is the aversion to and discrimination against vegetarian and vegan people. Some of the oldest episodes of aversion can be found in the 3rd and 4th centuries when Greek comedies are written where Pythagoras is despised of his choice of not eating meat. They then have episodes of persecution of vegetarians in China in the twelfth century as well as in the European medieval, where they were branded as heretics and persecuted by the Holy Inquisition. These persecutions are also detailed in the essay Pythagora's Supper by Erica Joy Mannucci. In recent times, Nazi Germany became the protagonist of the vegetarian persecution.
1_Apprentice
I dont mind if someone is a vegan but it isnt for me
0_Wizard
Me either but apparently in India it is actually promoted, I don't think I could live there!
Some countries have strong cultural or religious traditions that promote vegetarianism, such as in India, while in other countries secular ethical concerns dominate, including animal rights and environmental protection, along with health concerns.
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Vegetarianism by country
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Discworld characters
This article contains brief biographies for characters from Terry Pratchett's "Discworld" series. This list consists of human characters. For biographies of noted members of the Discworld's "ethnic minorities" (dwarfs, trolls, undead (Discworld), etc. ), see the specific articles for those races. Some character biographies are also listed in articles relating to the organisations they belong to. For further Discworld character biographies, see the table below. Characters are listed alphabetically by name. The daughter of Robert Dearheart, founder of the Grand Trunk Semaphore Company, and sister of the murdered John Dearheart, Adora Belle Dearheart (featured in "Going Postal", "Making Money" and "Raising Steam") is cynical, angry, and a heavy smoker (so memorably heavy that Moist, needing to find her, considered looking for a large plume of smoke coming from houses in the area, but ultimately asked a tobacconist), although it is also noted that she looks extremely good in a very plain gray dress.
List of Warriors characters
The "Warriors" novel series is written by Erin Hunter. Due to the large number of characters present in the novel series, this list is divided by Clan, e.g., all characters in ThunderClan are listed together. Each cat has a prefix. Eg: Dawn, Violet etc. As a young kit they will have -kit at the end of their name. Eg: Dawnkit Violetkit. When they are an apprentice -paw will be at the end of their name. Eg: Dawnpaw Violetpaw. When that cat is a warrior or medicine cat they will have a suffix. Eg: -fur -pelt -cloud -flame -wing -song etc. Eg: Dawnsong Violetflame. That is if they are in one of the clans like ThunderClan, RiverClan, WindClan, ShadowClan, Skyclan.
List of Agents of S.H.I.E.L.D. characters
"Agents of S.H.I.E.L.D." is an American television series created for ABC by Joss Whedon, Jed Whedon, and Maurissa Tancharoen, based on the Marvel Comics organization S.H.I.E.L.D. (Strategic Homeland Intervention, Enforcement and Logistics Division), a fictional peacekeeping and spy agency in a world of superheroes. It is set in the Marvel Cinematic Universe (MCU), sharing continuity with the feature and short films of the franchise. The series stars Clark Gregg, reprising his role of Phil Coulson from the films, as well as Ming-Na Wen, Brett Dalton, Chloe Bennet, Iain De Caestecker, and Elizabeth Henstridge.
Washington Consensus
The Washington Consensus is a set of 10 economic policy prescriptions considered to constitute the "standard" reform package promoted for crisis-wracked developing countries by Washington, D.C.–based institutions such as the International Monetary Fund (IMF), World Bank, and the US Treasury Department. The term was first used in 1989 by English economist John Williamson. The prescriptions encompassed policies in such areas as macroeconomic stabilization, economic opening with respect to both trade and investment, and the expansion of market forces within the domestic economy. Subsequent to Williamson's use of the terminology, and despite his emphatic opposition, the phrase Washington Consensus has come to be used fairly widely in a second, broader sense, to refer to a more general orientation towards a strongly market-based approach (sometimes described as market fundamentalism or neoliberalism).
The Dresden Files characters
"The Dresden Files", a contemporary fantasy/mystery novel series written by American author Jim Butcher, features a wide cast of characters. The book series was also made into a live-action television series which ran in 2007. Species: Human (Wizard) Description: Private investigator, Regional Commander of the White Council's Wardens, Knight of the Winter Court, Warden of Demonreach Prison  Harry Blackstone Copperfield Dresden is a wizard and the protagonist of the series. He works as a supernatural private investigator in Chicago, dealing with paranormal crimes and consulting for the Chicago Police Department.
List of recurring The Simpsons characters
"The Simpsons" includes a large array of supporting characters: co-workers, teachers, family friends, extended relatives, townspeople, local celebrities, fictional characters within the show, and even animals. The writers originally intended many of these characters as one-time jokes or for fulfilling needed functions in the town. A number of them have gained expanded roles and have subsequently starred in their own episodes. According to the creator of "The Simpsons", Matt Groening, the show adopted the concept of a large supporting cast from the Canadian sketch comedy show "Second City Television".
List of Red vs. Blue characters
The following list describes each of the characters from the popular webseries "Red vs. Blue", originally created by Rooster Teeth Productions. Colonel Sarge is the leader of the Red Team on Blood Gulch. He is voiced by Matt Hullum, co-creator of the series, and first appeared at the end of . He has a Southern accent. Sarge is somewhat bloodthirsty, and the only Blood Gulch soldier on either team to actually be serious about war. It is mentioned that he has a military background and briefly joined the ODSTs. His preferred weapon is a shotgun, which he carries at all times. He has a passionate disgust for Grif, demonstrated by his repeated willingness to sacrifice Grif during combat missions as well as how all of his contingency plans are to kill Grif.
1_Apprentice
Indian food is integrated really well with veganism and has some amazing vegan food tho
0_Wizard
I have had some Indian food, it was pork and it had some interesting spices.
Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.
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Indian cuisine
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Indian cuisine
Indian cuisine comprises a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.
Curry
Curry (, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chillies. The use of the term is generally limited to dishes prepared in a sauce. Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree. There are many varieties of dishes called 'curries'. For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference.
English cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and India during the time of the British Empire and as a result of post-war immigration. Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish. The 14th-century English cookbook, the "Forme of Cury", contains recipes for these, and dates from the royal court of Richard II.
Culture of India
The culture of India refers collectively to the thousands of distinct and unique cultures of all religions and communities present in India. India's languages, religions, dance, music, architecture, food, and customs differs from place to place within the country. The Indian culture, often labeled as an amalgamation of several cultures, spans across the Indian subcontinent and has been influenced by a history that is several millenniums old. Many elements of India's diverse cultures, such as Indian religions, Indian philosophy and Indian cuisine, have a profound impact across the world. India has 29 states with different culture and civilizations and one of the most populated countries in the world.
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
South Indian cuisine
South Indian cuisine includes the cuisines of the five southern states of India: Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands. The similarities among the five states' cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies and fresh green chilies, coconut, and native fruits and vegetables including tamarind, plantain, snake gourd, garlic, and ginger. The four cuisines have much in common and differ primarily in the spiciness of the food. Kerala, Tamil Nadu, south and coastal Karnataka and most parts of Andhra Pradesh use more rice.
Offal
Offal , also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone. As an English mass noun, the term "offal" has no plural form. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food, or in delicacies. Certain offal dishes—including "foie gras", "pâté" and sweetbread—are considered gourmet food in international cuisine. Others remain part of traditional regional cuisine and may be consumed especially in connection with holidays.
1_Apprentice
The flavors and spices are my favorite part of indian cuisine
0_Wizard
Yes I had a curry, the sauce was very unique and it used spices from leaves of a curry tree.
Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree.
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Curry
partner_1_Curry
Curry
Curry (, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chillies. The use of the term is generally limited to dishes prepared in a sauce. Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree. There are many varieties of dishes called 'curries'. For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference.
Indian cuisine
Indian cuisine comprises a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.
Thai cuisine
Thai cuisine (, , ) is the national cuisine of Thailand. Balance, detail, and variety are of paramount significance to Thai chefs. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Thai chef McDang characterises Thai food as demonstrating "intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor", as well as care being given to the food's appearance, smell and context. Australian chef David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking rejects simplicity and is about "the juggling of disparate elements to create a harmonious finish".
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes. The is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Colocasia esculenta
Colocasia esculenta is a tropical plant grown primarily for its edible corms, the root vegetables most commonly known as taro. It is believed to be one of the earliest cultivated plants. Linnaeus originally described two species which are now known as "Colocasia esculenta" and "Colocasia antiquorum" of the cultivated plants that are known by many names including eddoes, dasheen, taro and madumbi, but many later botanists consider them all to be members of a single, very variable species, the correct name for which is "Colocasia esculenta". Taro () commonly refers to the plant "Colocasia esculenta", the most widely cultivated species of several plants in the Araceae family which are used as vegetables for their corms, leaves, and petioles.
Thai curry
Thai curry refers to dishes in Thai cuisine that are made with various types of curry paste; the term can also refer to the pastes themselves. A Thai curry dish is made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in Indian cuisine in their use of ingredients such as herbs and aromatic leaves over a mix of spices. Thai people refer to dishes that are known as "Thai curries" in the Western world as "kaeng" (also written as "gaeng"; , ). The first Thai dictionary from 1873 CE (2416 in the Thai Buddhist calendar) defines "kaeng" as a watery dish to be eaten with rice and utilizing shrimp paste, onions or shallots, chillies, and garlic as essential ingredients.
1_Apprentice
Curry might be my favorite food of all time, a good spicy beef curry  or chicken is so amazing
0_Wizard
Yes I had a curry that was from Japan, they served it with rice and miso soup, it was delicious
The is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients.
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Miso soup
The choice of miso paste for the miso soup defines a great deal of its character and flavor. Miso pastes (a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus "Aspergillus oryzae", known in Japanese as kōjikin (麹菌? ), and sometimes rice, barley, or other ingredients) can be categorized into red ("akamiso"), white ("shiromiso"), or mixed ("awase"). There are many variations within these themes, including regional variations, such as Shinshū miso or Sendai miso. A miso paste that has been fermented for a longer period of time, such as a red miso, gives the miso soup a stronger, deeper flavor.
Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes. The is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Miso
Typically, "miso" is salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. The origin of the miso of Japan is not completely clear. In the Kamakura era (1192–1333), a common meal was made up of a bowl of rice, some dried fish, a serving of miso, and a fresh vegetable. Until the Muromachi era (1337 to 1573), miso was made without grinding the soybeans, somewhat like "nattō". In the Muromachi era, Buddhist monks discovered that soybeans could be ground into a paste, spawning new cooking methods using miso to flavor other foods.
Thai cuisine
Thai cuisine (, , ) is the national cuisine of Thailand. Balance, detail, and variety are of paramount significance to Thai chefs. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Thai chef McDang characterises Thai food as demonstrating "intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor", as well as care being given to the food's appearance, smell and context. Australian chef David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking rejects simplicity and is about "the juggling of disparate elements to create a harmonious finish".
Gyūdon
, literally beef bowl, is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine). It also often includes shirataki noodles, and is sometimes topped with a raw egg or a soft poached egg (onsen tamago). A very popular food in Japan, it is commonly served with beni shōga (pickled ginger), shichimi (ground chili pepper), and a side dish of miso soup. "Gyū" is the prefix for anything cow-related, and "don" is short for "donburi", the Japanese word for "bowl". Due to the Meiji Restoration and subsequent westernization, western customs like eating beef were adopted and spread throughout Japan.
Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century.
Instant soup
Instant soup is a type of soup designed for fast and simple preparation. Some are homemade, and some are mass-produced on an industrial scale and treated in various ways to preserve them. A wide variety of types, styles and flavors of instant soups exist. Commercial instant soups are usually dried or dehydrated, canned, or treated by freezing. Commercial instant soups are manufactured in several types. Some consist of a packet of dry soup stock. These do not contain water, and are prepared by adding water and then heating the product for a short time, or by adding hot water directly to the dry soup mix.
1_Apprentice
that sounds really good, always wanted to try some japanese curry, asian flavors and spices are my favorite and would love to see what parts Japan made unique to their curry